Porridge In My Kitchen

Having survived a hectic January (in my last IMK post) involving foraging, freezer failure, preserving, intermittent travelling, and preparing for a grand event in early February, I thought I would have a rather relaxing time of it for most of this past month. I had any number of things planned for testing in the kitchen. Instead, I seem to have this single minded craving for porridge. Not much else has been made in the kitchen lately except for tea throughout the day and the necessary cup of coffee in the morning.

It is simply made with rolled oats, a pinch of salt, water and a little milk (lactose free for me) with a dot of butter and a dash of maple syrup to finish. A perfect soul-satisfying breakfast – especially for someone who is sniffling, reaching for tissues and occasionally coughing while cuddled up in the warm duvet. Invariably, once those hectic events were ticked off the list, I succumbed to the inevitable cold.

I am now in the land of the living, have the new freezer is in place, and am beginning to participate in the blogging community again. I hope my IMK post next month will be fuller.

A monthly IMK (In My Kitchen) post. Check out other IMK bloggers, each of us writing about what’s been happening in our kitchens each month, hosted by Sherry @ Sherry’s Pickings. Earlier IMK posts can be found on former IMK host blogs: Liz @ Bizzy Lizzys Good Things, Maureen @ The Orgasmic Chef) and the fabulous Celia @ Fig Jam and Lime Cordial who began the IMK phenomenon. A chronological listing of my In My Kitchen blog posts can be found on a separate page, just click the link or look under the heading of Diaries in the Menu bar above.

23 comments

  1. Yay! It worked. Have you ever made porridge with medium oatmeal? I learned it from a Highlander. I like it better because it’s less gluey than rolled oats. Simple recipe like yours: quarter cup of oats to one cup of cold water and a pinch of salt. You can add a tbsp of pinhead oats for more texture. Bring to a boil and it’s ready. No need for long cooking. Before I moved to Italy (where breakfast practically doesn’t exist), I was creating new flavours weekly: cooked with mashed banana and fresh grated ginger topped with yoghurt, cooked with raisins or currants topped with creme fraiche. Very indulgent!

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    • Hi Erica – I do love porridge and am just glad that I can source rolled oats here in Greece. Finding pinhead oats might be a bit difficult. My Scottish (Lowland) mother-in-law used to make oats the same way as your Highlander, but she left it overnight on the coal stove that heated the house – in those days before central heating.

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  2. Looks just like my oatmeal breakfast, though I don’t use any milk at all. And maybe go heavier on the syrup. I cook it in the microwave — less mess to clean up.

    best… mae at maefood.blogspot.com

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  3. yum i love porridge! must be my scottish bones. it’s a bit hot here for that as yet but soon i hope. it’s now the second day of autumn so maybe the 30C+ days will cease soon. cheers sherry ooh hope you feel better soon.

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  4. Steel cut oats make a fine breakfast, comforting and healthy as well. Hope your morning porridge does the trick and propels you back to feeling better soon!

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  5. I love porridge! (And refuse to call it oatmeal even if that’s what Americans normally say.) Good to hear you’re on the mend, but sorry to hear you’ve been unwell. Continue to get better soon!

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  6. Sounds like the perfect cure for cold to me. Hope you are quickly recovering and feeling better. I really enjoy my morning oatmeal as well. Lately I have been hearing about savory oatmeal as well and want to try it…you can then eat oatmeal or porridge all day.

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  7. If kitchens could only have one thing in it, porridge is a wonderful Thing to have. I do love porridge, and have convinced my children that it’s a gourmet delicacy so they love it too! Cheap, easy and delicious, can’t ask for much more. Hope you feel better soon.

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