These last few days New Zealanders have been feeling the first bite of winter, and taking it bad having been spoiled all these long summer months of 25 plus temperatures. Being used to coming out if the shower and getting into shorts and Tee Shirt, lately its been a quick trip back to the bedroom for an additional sweatshirt and joggers.
This now a time for a warm breakfast of toast, bacon and eggs with a cup of hot tea, but hey, I am a Scotsman I was reared on Porridge, the food of the gods, and you can’t get better, as long as it’s made right.
Porridge or Bacon and eggs
I suppose being a Scotsman I’m a snob when it comes to porridge. Really its a simple meal as long as you remember one simple rule. You never, never ever; put sugar on your porridge, it total ruins the flavour. And it makes you fat.
How to make porridge the Scottish way:.
In a pot put half a cup of porridge oats, (rolled oats, steel cut oats or oat meal), add a cup of water ¼ tea spoon of salt (Himalayan salt or sea salt) is preferable to table salt.
Bring to the boil stirring all the time with a spurtle or a second choice would be a wooden spoon, the oats will absorb all the water. Now the test, stand you spurtle/wooden spoon vertical in the centre of the pot, take your hand away and if the spurtle/wooden spoon remains standing, your porridge is ready, put some on your plate, add a wee drop of milk and maybe an extra pinch of salt, sit down at the table and enjoy. Life doesn’t get any better than that, unless of course you go back for a second plate.
Remember ADD NO SUGAR