Thursday, 11 October 2012

World Porridge Day

I didn't realise it until after I'd already posted yesterday's blog post, but yesterday was World Porridge Day! So in belated celebration of Scotland's national dish, which is also one of the healthiest ways to start the day, here are some ideas for adding variety to your morning bowl of porridge:

chop up some apple or dates and add to the porridge as it's cooking
add a touch of cinnamon or mixed spice to the porridge as it's cooking
sprinkle some seeds (eg pumpkin or sesame seeds) on top of your porridge
drizzle honey over the top of your porridge
add a small amount of raspberry jam to your porridge

what are your favourite ways to eat porridge?

World Porridge Day aims to raise awareness of the role that porridge plays at Mary’s Meals projects in Malawi, where a daily mug of maize-based ‘likuni phala’ is an incentive for children to go to school. I didn't often eat phala when I was in Malawi, but I ate lots of the thicker form nsima which is usually served with beans and vegetables.

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Meanwhile, the third in my series of seasonal nature articles has just been published on Lothian Life. You can read it here. You can access all my Lothian Life articles here


11 comments:

Dartford Warbler said...

I have just used porridge oats in a crumble topping, so I hope that counts for World Porridge Day!

I enjoyed your autumnal article. You have some lovely areas around Edinburgh to enjoy the changing colours.

The Weaver of Grass said...

The farmer makes porridge for us every morning. He just uses oats and semi skimmed milk - no sugar - no salt. I love it.

Ms Sparrow said...

I have oatmeal every morning for breakfast with dried sweetened cranberries. Very tasty!

Crafty Green Poet said...

Dartford Warbler, oats make a great crumble toppping!

Weaver, that's the only way Crafty green Boyfriend will eat his porridge! I like the variety though...

Ms Sparrow, I've tried cranberries too!

Pomona said...

I couldn't resist a post on porridge - I eat it for breakfast every day. With stewed Bramley apple is best, and made with jumbo oats, which we call Scotsman's toenail porridge, because of the crispy bits of husk!

Pomona x

Tommaso Gervasutti said...

My dear friends in England gave me a warm dish of porridge with fruits every morning for breakfast. Here in Italy one almost naturally must forget about it!

Caroline Gill said...

I have to confess to not being a porridge person ... but I ate my Scottish oatcakes by way of solidarity today. Hope that may count ...

Glo said...

It's chilly enough now that autumn has arrived to really appreciate a rib-sticking bowl of warm porridge! I usually eat it with milk and a sprinkling of brown sugar. Comfort food at its best.

gabriellebryden said...

Using rice milk instead of cows milk gives the porridge a sweetness, so you don't need to add sugar or honey - really nice!

Rabbits' Guy said...

We call that oatmeal. Other than in cookies! I like it with a bit of milk, some raisins and a bit of brown sugar.

eileeninmd said...

I love oatmeal with cinnamon and raisins. Brown sugar is good too. Eating oatmeal does seem to give a more filling feeling. Have a great weekend and enjoy your Porridge!