Porridge

For those glistening mornings, when white frost blankets the lawns & freezing icing adorns the trees. When the wind has a minus 8 feel to it. When its so cold outside,  then its time to feel the  warmth from the inside out . Porridge time :)
My Mum always used to make us a large pan full of porridge in the Winter for breakfast, in fact by the time Spring arrived we never wanted to taste porridge ever again!!! These days, you can microwave it in a bowl, make it in  cup with boiling water, have a 'ready' break' fast in a jiffy from a sachet. Well, it may be quick but its just not as tasty!! Traditional style porridge oats really doesn't take much longer than a jiffy & the taste is well worth the efforts taken to stir in the goodness & textures.  Plus a pan full of porridge  lasts a few days :)
Mmmmmmmm so for those who's Mum didn't give them porridge from Winter til Spring . .. here's the very simple recipe for reeeeeal porridge the way my Mum used to make it..

 Ingredients 
Scottish Rolled Oats
Milk
Salt
Water (boil the kettle & add some to a jug)

Method

• Pour the required amount of porridge oats into a saucepan. 

• Add a pinch of salt. 
• Add milk, enough to totally cover the whole of the oats. 
• Stir in the milk bring to the boil.

• Add some more milk, stir constantly.
•  As the porridge thickens add some previously boiled water which will have naturally cooled down . 
• Give it a good old beating, to the texture you like.
• Allow the porridge to bubble, keep stirring & then simmer. 

Mmmmmmm creamy & tasty
but without the cream calories :)

• If you're not serving immediately add a little milk to the top of the porridge to prevent a skin forming. Stir in before serving. Make the porridge to the thickness - or as runny - as you prefer.
• Serve with jam, syrup or fresh fruit. Carbs, a slow releasing fuel, a lovely hearty breakfast which will sustain your energy levels  til lunch.