Porridge
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When at home it's pinhead oatmeal, separate bowls for the porridge and milk, plus the salt cellar. When camping it's medium oatmeal, dried milk, and sugar.
Ha ha, that's funny because I once did add peanut butter, and it was the work of the devil. I can taste it now. And I love peanut butter.
I like my porridge with chopped banana/raisin's and nuts or honey
try also jam,Cinnamon, any fruit you like
try also jam,Cinnamon, any fruit you like
No I haven't, tbh I haven't even found any for sale nearby. I need to look up the net and find a source
I like soy milk, but it makes sweet porridge, and that's just not something I'll eat. Good idea for those that do though, it now comes in small neat individual drink sized cartons
and they last like UHT milk.cheers,
Toddy
Salt.
everything else / anything else is wrong !!!!
and yes left overs are for soup for lunch
Trouble I need to be awake to make it or its a slice of carbon in the bottom of the pan.
everything else / anything else is wrong !!!!
and yes left overs are for soup for lunch
Trouble I need to be awake to make it or its a slice of carbon in the bottom of the pan.
Whether you are making sweet or savoury, you must add at least a pinch of salt, or the result will be bland. My usual breakfast oatmeal is 1/2 cup rolled oats, one cup water, pinch salt, teaspoon cinnamon, 1.2 tsp ginger, 1/4 tsp cloves half handful dried fruit (raisins, apricots, cranberries) tablespoon dried milk powder. At home in microwave for 2 minutes, in camp, boil water, pour over dry ingredients and leave ten-15 minutes in a pot cosey to "cook" . Only works with rolled oats which are part cooked before rolling. Pin head oats must be soaked (overnight?) to reach a state of readiness. Add sugar, honey to taste.
When hiking, peanut butter is a great addition, as it is a high calorific density food and tastes really good. altogether a great backpacking breakfast as high calory, slow energy release, and uses maybe 7-10 grams of alcohol to boil the water. Hot meal is psychologically much more satisfying than a cold energy bar can be prepackaged, single servings in freezer bags, add boiling water and place in cosey. Eat from bag. NO WASHING UP. What's not to like?
When hiking, peanut butter is a great addition, as it is a high calorific density food and tastes really good. altogether a great backpacking breakfast as high calory, slow energy release, and uses maybe 7-10 grams of alcohol to boil the water. Hot meal is psychologically much more satisfying than a cold energy bar
can be prepackaged, single servings in freezer bags, add boiling water and place in cosey. Eat from bag. NO WASHING UP. What's not to like?
I remember Gordon Ramsey saying that soaking oats overnight brings out the starch/creaminess in porridge that you just don't get with the normal cooking methods. Tried it, and what do you know? He's right! Guess those three Michelin stars are worth something after all.........................
Be up a mountain in a sleeping bag knowing that its freezing out side the tent, with demarara brown sugar and a little cold milk that creates a kinda moat aroung the edge of the porridge nursing a very small hang over from the prev nights malt whiskey consuption and washed down with mountain stream water ice cold for the mild head ache.
If your not a fan of porridge you are gona strugle in a normal/camping in the garden type situ, but i found that days on hills can make even old army rations taste heavenly. I hope you do find the love for porridge as its just brilliant.
If your not a fan of porridge you are gona strugle in a normal/camping in the garden type situ, but i found that days on hills can make even old army rations taste heavenly. I hope you do find the love for porridge as its just brilliant.
Porridge, love it!
I don't put spice in, except when I add curry powder (rarely!!), but I do put in dried fruit, usually raisins or sultanas, and a splosh of EV olive or sunflower oil. Don't forget a pinch of salt it makes all the difference.
I'm an associate member of the Knit-Your-Own-Muesli Brigade and have made my own muesli from rolled oats and assorted dried fruits and nuts for many many years. I use Cranberries, Dates, Figs, Apricots, Apple Rings, Pineapple, Mango, Flaked Coconut, Chewy Banana Chips, Brazil Nuts, Hazel Nuts, Walnuts, Cashews, Blanched Almonds, Sunflower Seeds and Pumpkin Seeds. These are chopped or crushed as coarse or as fine as you like and added to the rolled oats in whatever proportion seems appropriate. I eat it uncooked with milk, or with water and powdered milk when camping.
I'm a keen hiker and also use my "source" fruit and nut and seed mix as trail mix or "Gorp". A couple of pinches of it is also jolly nice in plain yoghurt.
You could make up some of the mix and either add to the porridge after cooking for bit of zing, or add during cooking which will result in partially rehydrated and therefore softer fruits.
Incidentally I also include around 10% rolled oats to my bread mix when baking.
Oats is good!
I'm a keen hiker and also use my "source" fruit and nut and seed mix as trail mix or "Gorp". A couple of pinches of it is also jolly nice in plain yoghurt.
You could make up some of the mix and either add to the porridge after cooking for bit of zing, or add during cooking which will result in partially rehydrated and therefore softer fruits.
Incidentally I also include around 10% rolled oats to my bread mix when baking.
Oats is good!
excuse me ladys and gentleman (i exclude toddy form this due to being veggy) but are u not forgetting the hole BACON BUTTYS for breaky
drew
drew
Probably as the thread is about porridge Drew,...
or are you giving us your ausome recipe for bacon sarni porridge,...?
