THE GOOD GRAIN 

I have a love hate relationship with porridge.  I understand the nutritional benefits.  I completely agree that you should breakfast like a King etc.  It’s just that porridge doesn’t seem like the sort of breakfast a Royal might choose.

Champagne and smoked salmon yes – Rolled Oats no.

Now I am not suggesting you need a cookbook for Porridge except today is World Booklover Day. this was my purchase.  Wholefood by Jude Blereau, an oldie but a goodie.

I think my problem with Porridge is that unless it is adorned it is so much like – well Porridge.  Insipid, almost grey.  Less effort to reach for a coffee and fruit as you race the kids off to school.

The Eldest likes it straight – with just a brown sugar chaser.  My sister loves the puritan image of it – oats made with water, eaten straight up.  She says it lets her think about her good fortune as each bland mouthful gets eaten, by choice. 

Now that would actually be a very bad start to the day for me.

God bless Jude though – she gave me permission to still get my AM butter fix.

“Wholegrain porridge topped with butter or cream is not just delicious, but is very beneficial for your body.  Rich in Vitamins A & D, helping to absorb the other vitamins and minerals in the grain.”

This is how my Dutch Mother served it to us as kids.

Despite my initial misgivings, after just 10 minutes (next time I will reduce the amount of liquid & thus the time) I was eating the yummiest bowl of goodies that I know will keep me going until lunch. No mid-morning munchies.

Which book will get you going this morning?

FIVE GRAIN PORRIDGE

Ingredients

½ cup grains

½ cup milk

½ cup water

Method

Cook all ingredients on medium heat, continually stirring for 5-8 minutes.

Additional options:

Cinnamon, ginger, sultana, pinch of salt, pumpkin/sunflower seeds

To serve:

Knob of butter, dash of cream, sprinkle of brown sugar, sliced fresh fruit, compote