As the days grow shorter and the nights cooler, comfort foods are back on the menu. Yaaaay. Andrew and I do volunteer work every Saturday afternoon and, on days like today when it's not too hot, I sometimes make porridge for lunch before we go.
A couple of years ago I started making porridge with the milk 'embedded' rather than poured on top, that is, soaking the oats in the milk for a couple of hours before cooking the porridge. This makes it deliciously creamy. I used to make it with just rolled oats, milk, and a pinch of salt – and serve with brown sugar – but have recently branched out into a spicy, figgy version. Nom nom!
1 cup rolled oats
2 cups milk
5 or 6 dried figs, halved
1 teaspoon cinnamon
salt (to taste)
Mix ingredients together in a large microwaveable jug and refrigerate for an hour or two. Microwave on full power for three minutes, then stir and sit for a few minutes. Microwave for a couple more minutes then stir and sit, then repeat. You'll know it's ready to eat when the oats are all soft and creamy. Serve with brown sugar or honey. Enjoy.
Oh, and happy (almost) autumn!
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