QUERY: What's Your Favourite Breakfast? - Craig

[Guest guest]

Earlier this week you wrote:

 

> For quick breakfast we make up a huge vat of slow cooked porridge filled with

apples,

dates and any other dried fruit that's around and liberally seasoned with any or

all of

cinnamon, nutmeg, ginger or cardamom. Then it goes into a large container in the

fridge

.. . .

 

Is this slow-cooked in a 'crockpot' ? Made from steel-cut oats? Can you tell me,

please,

what proportions of oats and liquid (and fruit, if you can) and timing, heat

etc., because

we are just getting stuck back into porridge as a regular thing (after ages of

not bothering

often) and that sounds just the ticket! But I don't want to guesstimate and

wreck the whole

thing while I sleep or whatever! - don't worry if you can't answer, quite

understood, but it

would help me a lot on a personal level

 

Best love, Pat

[Guest guest]

Pat asked about:

" a huge vat of slow cooked porridge filled with apples,

dates and any other dried fruit that's around and liberally seasoned with

any or all of

cinnamon, nutmeg, ginger or cardamom. Then it goes into a large container

in the fridge "

 

 

Hi, I'm not Craig and I don't know the correct proportions, but his

posting was such an inspiration to me. I've made it twice now in my small

(1.5 qt) slow cooker- it makes 2 large servings at least. The first time

I used steel-cut oats, barley, raisins and cinnamon. Last night I used

wheat grains and oatmeal with chopped prunes, dates and raisins. It is so

sinfully delicious!!!

I had no idea about the proportions to use, so I just followed the label

of the oatmeal package. The first time it was a bit dry, so I just added

some soy milk, and it was fine.

So go ahead and try it--eight hours on low. It's really wonderful.

 

Then to answer the favorite breakfast question. Here's what I would love

to be able to eat every single day. Fresh, flaky, buttery croissants,

slathered with more butter. Just being honest.

 

Hilary in frigid Chicago

 

 

[Guest guest]

Hi Hilary,

 

Thanks for the feedback - and I'm sure Craig will appreciate it too! (See what

influence you

can have here!) - I really must try making breakfast porridge in the slowcooker.

Mine's too

big, of course, I realize that. I needed an excuse to get a tiny one, and I

think you guys

have just given me that excuse! :=) Thanks again!!!

 

Love, Pat

[Guest guest]

Hi Pat,

 

Like most of the food prepared in our kitchen we don't measure a lot LOL! We let

steel cut oats soak for several hours then add chopped dates, apples or

applesauce or both and whatever seasonings we use, then cook in a large pot on

the back of the stove, stirring frequently until it's done. While it's cooking,

add more water to bring it to the consistency you want.

 

We just got a crockpot this weekend, so I'm anxious to try it out. I'll let you

know how the porridge turns out. This batch will likely be tropical as I have a

half can of coconut milk left over from Saturday's curry feast that needs to be

used. I'll throw in some pineapple chunks with the dates and top with the usual

bananas. The curry feast included sweet potatoes and turnip in coconut milk,

cauliflower and peas in a tomato based sauce, shredded beets with lemon pickle,

yellow split-pea dhal all with organic brown basmati rice, naan and washed down

with some good Indian beer. Like I said earlier, I don't measure much, so it's

different every time!

 

Cheers,

 

Craig,

www.craigtompkins.singingteacher.net

 

“Music education is imperative for anyone to grow up

complete...Without the arts - including music - we

risk graduating young people who are 'right brain

damaged'”

Paul Harvey

-

Pat

Saturday, February 03, 2007 7:08 AM

Re: QUERY: What's Your Favourite Breakfast? - Craig

 

 

Earlier this week you wrote:

 

> For quick breakfast we make up a huge vat of slow cooked porridge filled

with apples,

dates and any other dried fruit that's around and liberally seasoned with any

or all of

cinnamon, nutmeg, ginger or cardamom. Then it goes into a large container in

the fridge

. . .

 

Is this slow-cooked in a 'crockpot' ? Made from steel-cut oats? Can you tell

me, please,

what proportions of oats and liquid (and fruit, if you can) and timing, heat

etc., because

we are just getting stuck back into porridge as a regular thing (after ages of

not bothering

often) and that sounds just the ticket! But I don't want to guesstimate and

wreck the whole

thing while I sleep or whatever! - don't worry if you can't answer, quite

understood, but it

would help me a lot on a personal level

 

Best love, Pat

 

 

 

 

 

 

[Guest guest]

> We let steel cut oats soak for several hours then add chopped dates, apples or

applesauce or both and whatever seasonings we use, then cook in a large pot on

the back

of the stove, stirring frequently until it's done.

 

Thanks, Craig - simple and delicious, as I found out yesterday. (Made too much

so

warmed up the other half this morning). It was lovely Converted to steel-cut

now rather

than rolled (those can go in muffins, etc.) and my next stop is groats! Strange

that I've

never used anything but rolled oats before, but I think it was (oh dear, here we

go again!) a

childhood thingie - lumpy porridge and too dry because cooked overnight in a

double

boiler on the back of the stove *sigh* But it needn't be! LOL

 

Love, Pat.