Entry tags:
Food
I did a fair amount of cooking over the weekend - recipes for my own reference:
Chicken risotto - vegan marg in casserole dish, add in chopped onion, stir till the onion looks softish (while defrosting the chicken in the microwave). Add in the rice - add more marg when you decide that you want to cook all of the rice. Stir. Boil the kettle and make up the stock. Add the chicken, stir until the chicken is sealed. Then start adding the stock a little at a time. Go back and read the instructions again because it doesn't seem to be sticking together. Have faith in the method and keep adding more stock. It took closer to half an hour to get the right consistency than twenty minutes. You'll know when it's right.
Tuna + non cows' cheese pasta - boil pasta as usual. Make up dairy free cheese flavoured sauce. Don't do this in a microwave, follow the instructions and do it in a saucepan. Taste sauce and check it tastes acceptable before adding to the pasta. Add in tuna, stir, grate (goats'/sheep's) feta on top.
Meaty mixture with stuffing and mashed potatoes. Peel and boil potatoes. Add vegan marg and grated goats cheese and mash carefully. Leave to one side.
Make stuffing up according to instructions and leave to one side.
Chop garlic and onion and add to casserole dish. Chop up bacon and add it, followed by the mince. Then chop and add a yellow peper and a red pepper and some mange tout. Have the cunning idea to throw some lentils in. Make up a stock cube - the lentils will soak up lots of liquid and add it. Let it cook for a while, adding more liquid as necessary. (Should have added Worcestershire sauce + mustard but forgot).
Anyway, now for the important question - how do you make porridge?
I've tried all kinds of methods and can't seem to get my porridge the way it tastes at camp having been cooked over an open fire. Yesterday morning's attempt turned out so sticky I started to gag on it.
Chicken risotto - vegan marg in casserole dish, add in chopped onion, stir till the onion looks softish (while defrosting the chicken in the microwave). Add in the rice - add more marg when you decide that you want to cook all of the rice. Stir. Boil the kettle and make up the stock. Add the chicken, stir until the chicken is sealed. Then start adding the stock a little at a time. Go back and read the instructions again because it doesn't seem to be sticking together. Have faith in the method and keep adding more stock. It took closer to half an hour to get the right consistency than twenty minutes. You'll know when it's right.
Tuna + non cows' cheese pasta - boil pasta as usual. Make up dairy free cheese flavoured sauce. Don't do this in a microwave, follow the instructions and do it in a saucepan. Taste sauce and check it tastes acceptable before adding to the pasta. Add in tuna, stir, grate (goats'/sheep's) feta on top.
Meaty mixture with stuffing and mashed potatoes. Peel and boil potatoes. Add vegan marg and grated goats cheese and mash carefully. Leave to one side.
Make stuffing up according to instructions and leave to one side.
Chop garlic and onion and add to casserole dish. Chop up bacon and add it, followed by the mince. Then chop and add a yellow peper and a red pepper and some mange tout. Have the cunning idea to throw some lentils in. Make up a stock cube - the lentils will soak up lots of liquid and add it. Let it cook for a while, adding more liquid as necessary. (Should have added Worcestershire sauce + mustard but forgot).
Anyway, now for the important question - how do you make porridge?
I've tried all kinds of methods and can't seem to get my porridge the way it tastes at camp having been cooked over an open fire. Yesterday morning's attempt turned out so sticky I started to gag on it.
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And often add a bit of honey.
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I normally add jam to my camp porridge.
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I think the key is how much milk/water you us.
Plus
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The making of porridge is going to depend on how someone likes to eat their porridge. Personally I like to eat porridge which is fairly solid and is not that close to what most people would call porridge.
Strangely enough I tend to get up, start the above cooking and only then go and get washed, dressed, etc so that I make best use of time in the mornings.
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Sultanas and mixed spice in porridge sounds lovely.
I'd been trying to avoid it getting too sticky by making it entirely with water. I believe camp porridge is made using a mixture of water and milk.
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It can be down to the type of porridge used, if its soaked over night, etc.
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Battle porridge! If you can face that in the morning you can face the rest of the day no problem. :))
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However the fact that I can eat half of the bowl and have the other half happily standing up as its solid enough to be self supporting...
It may be tiredness with a lack of food, but self-supporting porridge now has me wondering if I could eat a tunnel through the porridge I'll have tomorrow morning :)
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Its definately true that you have to soak the implements used to cook porridge in - when I finish with the bowl I use it gets filled with water; its far easier to clean it out when its been left for a while like that.
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You think a porridge jug is bad? Try a billy can - about 25cm radius, full of enough porridge to feed 25 people ish, that's been on a wood fire. Cleaning that pot is a horrible job - the outside's far easier to clean than the inside (washing up liquid painted on the outside makes it a lot easier to clean), and the job either goes to the girls who've been noisy at night or gets left for the adult cooks to do.
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300ml soya milk
Put porridge and milk into (microwaveable) bowl.
Cook for 2 mins on high
Take out, stir
Cook for 2 mins on high
take out, stir.
Sit porridge for one minute.
I usually add chopped dates.
I love the Tesco porridge oats because they aren't milled (?) so fine, so you get a chewier porridge.
Mmmmmm. porridge.
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Thats why I use Jordans organic porridge oats which are just rolled oats rather than being roll and chopped up into really small pieces as you find has been done to quite a bit of porridge on the market.
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I might use what I've got left to make some flapjacks and buy some non-chopped oats for porridge making purposes.
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I also find that I prefer non-chopped porridge oats for flapjacks; the recipe I use doesn't have any butter and replaces the sugar with maple syrup. Another difference is that I cut the flapjack right after it comes out of the oven and not after its cooled - its much easier to cut then.
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I don't have any maple syrup - I don't particularly like it, though I might try making it using a combination of golden syrup and sugar rather than vegan marg and sugar.
Leaving it to cool before I cut it wouldn't even have crossed my mind:-) It's always easier to cut stuff like flapjacks when they're hot - besides you've got to cut them so you get your first slice to eat!
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I should probably note that I only used maple syrup as it has a lower calorie density than golden syrup!
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If it's cooked, it goes all horrible and slimy ;-).
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OTOH, it tastes really yummy though!
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A breakfast I have if I make time muesli made with raw oats, although admittedly I leave it in the refrigerator overnight to get soft.
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Another way I've had it is left overnight in a thick pan on a wood / coal burning stove on a boat.
Porridge
Take two-thirds of a glass of oats, one-and-a-third glasses of water, and a pinch of salt.
Heat in the microwave on full power (800W) for about 2 minutes.
Stir in two tablespoons of semi-skimmed milk and a pinch of dried fruit.
Microwave on full power for 30 minutes.
Stir well, add a little more milk or water if required for consistency, and leave for about two minutes to cool and thicken.
Eat and enjoy.
Put the bowl in to soak at once, with a squirt of washing liquid.
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There is much good advice in the other comments. In particular, I second the advice about soaking the oats overnight (especially since it only takes 30 seconds to put some oats in a bowl and pour milk on top). It can take a while to judge the quantities correctly for your desired consistency, but it is worth the effort of experimenting, as this method gives you porridge that you can nuke in two minutes in the microwave in the morning, instead of having to mess about for 20 minutes with a saucepan.
The One True Way of eating porridge is, of course, with a light sprinkling of salt, but heathens may wish to include dried fruit, cinnamon, nutmeg, and such like in the mixture for soaking. If you like your porridge sweet, it's hard to beat a large blob of jam or golden syrup on top.