Home Life Style How to make porridge, according to Sarah Copeland

How to make porridge, according to Sarah Copeland


We adore Sarah Copeland’s simple and delicious food. Award-winning writer, aesthetic designer and good lifestyle manager recently released her new book, Instant family meals With 75 delicious time-saving recipes – and we’re connected! In this article, Copeland shares her tips on how to cook porridge with an exclusive recipe – it’s not just oatmeal. That was our new outing breakfast and we know it will be yours too. Nothing!

The most dreamy porridge mornings need to be a little bit ahead, but with almost no effect, turning this into a commute breakfast will help us get through the day like a warm hug.

If your experience with porridge begins and ends with oatmealYou are amazed. One of the most nutritious and delicious breakfasts, known worldwide, comes in dozens of variations, and I’m pretty sure there’s a porridge that’s right for you.

There are plenty of grains to keep your hot breakfast bowl interesting and fresh. You just need to add water, salt, milk of your choice, a little patience and a good imagination (in different, interesting coatings) to keep the porridge hot fresh, every season. Read on for my tips and recipes so you can make your own at home!

FLOOR TYPES

Around the world (and in my latest book, The Instant Family Meals) you’ll find porridge made with rice, oats, millet and amaranth (although you can cook porridge with just a few any whole grain variety including cornmeal, quinoa, barley, spelling, kamut, buckwheat, wheat or farro). I find rice, oats, millet and amaranth make hot cereal incredibly easy, easy to like and always delicious.

I sometimes mixed grains like millet and amaranth, brown rice with white rice, or oats mixed with cornstarch or cornstarch, in the same pot. Grains are often more interesting when half and half mixed; Larger and smaller grains work together in harmony, helping avoid the dull oat experience some of us recall from our childhood oatmeal. If you only have one grain in your hand, don’t let that stop you – you can break the texture of your porridge with delicious toppings (see the overlay bar below).

COOKING SLOW

Whether you’re cooking cereal on the stove, in the Instant Pot (like I have below), or in a slow cooker, the idea of ​​slow cooking and great little applies to cream puffs. This doesn’t mean that an instant pot isn’t your friend here – it is. The steam and pressure in the pot instantly breaks down the particles more easily, but you can still get a feeling low and slow by ensuring a liquid and smooth ratio of liquid and whole grains, giving you a smoother and more dreamy finish.

MORE SALT, LESS SUGAR

Always add at least a pinch or two of pure sea salt to water to cook whole grains. A little salt will add flavor to your bowl of finished cereal. I find that when the porridge has been properly seasoned from the start, we add some brown sugar, maple syrup, or honey to the table.

TOPPINGS BAR:

Think of the porridge as a white cloth – it’s there for you to create a masterpiece. Add some baked nuts, sliced ​​fruit, delicious jam and a dash of oat milk, and you’re on your way to a magical morning. Use your imagination and this formula as a starting point. Other toppings my family love include marmalade, almond butter, honey, maple syrup, fresh figs, fresh or dried berries, bee pollen, flax seeds, roasted coconut, sliced ​​almonds Grilled, fresh persimmon, red grapes, leftover cranberries enjoy. Or eat salty with shredded chicken, scallions and fried eggs. Now dream about your own bowl – there are no wrong answers here.

THE WINNER, THE WINNER EAT ENJOY

Around the world, eateries like Congee are more than just a morning meal. Whether you like sweet or savory porridge, this is a great pocket treat for dinner on cold winter nights or on rainy spring nights, or any evening dinner that feels like a chore. A pot-a-pot of comfort always wins.

Introduction to millet porridge and amaranth with a recipe for fig leaves and papaya …

Millet and amaranth are nutrient-dense, textured grains that can be cooked into creamy porridge and have almost any flavor you want to give them. Here, I mix the dense, pearl-like millet seeds with small amaranth seeds (no bigger than the pen tip) to create a cream pudding-like texture that my kids love. On the stove, these grains require long cooking and many babysitters, but electric pressure cookers eliminate stirring work and halve cooking time.

This dish is particularly appealing with papaya or figs – the warm and sunny flavor of the fruit does a great job of brightening a bowl of winter porridge. But millet and amaranth are equally effective on sliced ​​bananas, stewed fruit (page 000), marmalade and jam, as well as any milk (beef or nut) you’re craving. If you don’t have fresh fruit on hand, try giving ½ cup chopped raisins or figs at the start; they will plump up and naturally sweeten the porridge while the grain is cooked.

For more recipe ideas, get your hands on Sarah Copeland’s Instant family meals.

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