Porridge – as you like it!

Porridge – as you like it!
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Porridge has so many variations: in our house, I like mine with salt and Bosse likes his with muscovado sugar! Others like to add berries or honey…anything goes! Whatever the topping, for us, cream is essential and if you’re on holiday on Islay, a wee dram is mandatory too! Here we are at Glenegedale. There is also a choice of oats: rolled oats for a quick result; medium oatmeal flour for a smooth result, and, our favourite, pinhead oatmeal for a slightly nutty textured result. Every family has their own method so here’s ours! Whatever your preference porridge makes a very healthy start to the day.
Servings
2 people
Servings
2 people
Porridge – as you like it!
Print Recipe
Porridge has so many variations: in our house, I like mine with salt and Bosse likes his with muscovado sugar! Others like to add berries or honey…anything goes! Whatever the topping, for us, cream is essential and if you’re on holiday on Islay, a wee dram is mandatory too! Here we are at Glenegedale. There is also a choice of oats: rolled oats for a quick result; medium oatmeal flour for a smooth result, and, our favourite, pinhead oatmeal for a slightly nutty textured result. Every family has their own method so here’s ours! Whatever your preference porridge makes a very healthy start to the day.
Servings
2 people
Servings
2 people
Instructions
  1. For pinhead oatmeal…. Place the oats in a pan and cover generously with boiling water from the kettle. Stir with a wooden spoon to ensure there is none lumped together. When free flowing, allow to rest and for the oats to absorb some of the hot water for approx. 10mins (however long you are in the shower).
  2. When you are free to watch over the pan, set it on the hob over a medium high heat and return to boil. Simmer for approx. 10mins, stirring, until it is thick and creamy.
  3. Taste – if it is a little too nutty for your taste, simmer for another 5mins and so on. Rolled oats take much less time and no soaking however they have less texture.
  4. Serve in heated bowls with your choice of accompaniments and set yourself up for the day.
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Garden Omelette

Garden Omelette
Print Recipe
Servings Prep Time
4 10
Cook Time
10
Servings Prep Time
4 10
Cook Time
10
Garden Omelette
Print Recipe
Servings Prep Time
4 10
Cook Time
10
Servings Prep Time
4 10
Cook Time
10
Instructions
  1. Prepare vegetables by washing and peeling as appropriate.
  2. Slice vegetables into slivers – the longer the cooking time, the thinner the cuts e.g. root vegetables such as carrots must be sliced very thinly.
  3. Heat oil and stir fry vegetables over a medium high heat to cook quickly and retain their colour and texture – a wok is good for this.
  4. Set veg to one side and keep warm.
  5. Add another drizzle of rapeseed oil, with the knob of butter to the hot pan and pour in beaten eggs combined with seasoning and cream.
  6. Move in pan until it starts to set then reduce to a medium heat and allow to cook without further stirring - about 5minutes.
  7. When fully set and golden underneath slip onto a serving plate, add vegetables and flip over edge of omelette.
  8. Serve immediately on warmed plates with real bread.
Recipe Notes

Shop local & seasonal for fresh vegetables for a tastier, environmental and more economical meal.

recipe, photo & styling: wendy barrie

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