Aah porridge, the taste of Scotland. That winter warmer that is the ultimate comfort food and the perfect way to start your day. My all nut porridge is just a wee bit different from our usual traditional plain oats variety and just adds something different to the breakfast table now and then.
Creme Brulee is a traditional French dessert so adding a wee taste of Scotland by making it a porridge brulee is a nod to the famous French Scottish Auld Alliance and a great wee recipe to finish off your Scottish haggis fueled festivities on Burns Night on 25th January.
We have had the weirdest weather this past week, glorious sunshine then a day of heavy snow but still sunny. Anyway in honour of this sunshine here is a lovely sunny and healthy breakfast recipe for Green Tea And Quinoa Porridge.
Porridge is synonymous with Scotland, and that age old oaty mash is beloved of breakfasters worldwide. However you don’t just have to make porridge with the ubiquitous oat, you can use seeds and nuts like my Paleo Porridge or use up leftover brown basmati rice in this Rice Porridge I’ve made here.
Nothing beats porridge on a cold winter’s morning. A steaming bowl of hearty goodness really is the best way to start the day and it keeps you going right through the morning. Now hailing from Scotland as I do you’d think I would only be promoting porridge in the form of our traditional Scottish porridge…