Saturday, 20 February 2010

Doing Porridge

Porridge is a near-perfect breakfast for children (and most adults too).  Filling, warming and stoked with energy that lasts until lunch.  I'm somehow a little wary of microwave ovens, but they are wonderful for making porridge - even on a rushed morning before school I can manage to dish up bowls of basic porridge, usually served with a little milk (or a tot of cream if we have it) and a sprinkle of demerara sugar.  This, the porridge of my childhood in Scotland is now the porridge that fuels my boys' childhood in Wales.

Weekends sometimes seem to call for a bowl of porridge that feels slightly less basic and run-of-the-mill, however, and this banana porridge is a great favourite.  If we have some fresh blueberries in the fridge (and we did, today), I add those, but more often than not I prepare this with sultanas, which swell up, juicily delicious, as the porridge cooks.

Banana Porridge

1 cup porridge oats
pinch of salt
1 banana
1 cup milk
1 cup water
handful blueberries or sultanas
fresh nutmeg, to grate over

Mash the banana and blend with the milk and water.  Put the porridge oats into a large microwaveable bowl and add a pinch of salt.  If you're using sultanas, stir those in too.  Pour the liquid into the bowl and mix well to combine.  Microwave for 5 minutes, then stir and return to the microwave for another 3 minutes, or until cooked.  It is ready when it looks like porridge!    If you're having blueberries with it, stir those in now.  Transfer to small bowls for serving and grate a smattering of fresh nutmeg over.

Cath xx

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