Читать книгу Home Cooking - Rachel Allen - Страница 7

My dad always used to make us eat porridge before going to school, and now I appreciate why. Oats are a great slow-release carbohydrate and so porridge makes a good, hearty breakfast. It can be slightly sinful, depending on what you serve it with, but if you choose healthy toppings it’s a lot more healthy and nutritious than many breakfast cereals.

100g (3½oz) porridge oats

Pinch of salt (optional)

225ml (8fl oz) milk (optional)

1 Place the oats in a medium saucepan, add a pinch of salt (if you wish) and pour over 500ml (18fl oz) water, or a mixture of water and milk.

2 Cook on a low—medium heat, stirring regularly, for 7–10 minutes or until the oats are tender and the porridge creamy and thick. (Feel free to add more liquid if you prefer a thinner consistency.)

3 Serve in warm bowls and make more interesting with one of the tasty additions suggested below.