Christmas porridge

by admin on December 30, 2009 · 12 comments

Post image for Christmas porridge

It’s only fitting that the last blog post on Mostly Eating for 2009 should be about porridge.  So enamoured of the lumpy white stuff am I that I’ve even been making porridge for my chickens over the last few weeks, to keep them warm in the sub-zero temperatures we’ve been having.  My husband says that I advise people to eat porridge with the same regularity that IT support guys say “try turning it off and on again” 

No recipe today – I’m sure you all have your own excellent ways of making porridge, just a serving suggestion. If you have any leftover mincemeat in your fridge it makes a stellar porridge topping, along with a handful of juicy clementine segments. 

Come to think of it pretty much anything that is both sweet and tart works as a porridge topping – marmalade, rhubarb compote, pomegranate seeds. Whatever you fancy.

I’d also like to wish all of you lovely people a wonderfully Happy and Healthy 2010 and to say a big thanks for all of your comments, support and emails in 2009.


The Curious Baker December 30, 2009 at 21:08

Porridge is the most underrated breakfast. I love a hearty bowl in the mornings, especially with this awful weather. Happy New Year to you too!

LexEat! December 31, 2009 at 01:01

Making porridge look festive? – that’s truly impressive!

suzanne December 31, 2009 at 01:06

I’m going to have to try mincemeat with oats!!

VeggieCook December 31, 2009 at 11:14

Yes, I like porridge although they may need some time longer than a stir fry dish. I have some Chinese rice porridge recipes you might be interested in.

Johanna December 31, 2009 at 11:35

I am not a fan of porridge but I do like new ideas for fruit mince – hope that one day I might like porridge and if I do then would love to try this – happy new year

Elaine December 31, 2009 at 13:49

This beautiful photo could be a Christmas card. And once again, you’ve proved yourself to be the porridge queen with these yum topping suggestions.
Happy New Year, Sophie.

Kylie of Thin Crust Deep Dish January 1, 2010 at 21:47

I love the beautiful presentation. This is going to sound like a silly question, but please forgive me as I’m not English. Does your mincemeat actually have meat in it, or is it only fruit? I’d love a good recipe suggestion if you have one.

Arwen from Hoglet K January 2, 2010 at 03:43

Your chickens will be spoilt eating porridge! Having it with fruitmince sounds lovely.

Sophie January 2, 2010 at 22:35

Curious Baker – lovely to hear from another porridge fan
LexEat – thank you!
suzanne – let me know if you enjoy this if you try it
VeggieCook – thanks, I’ve been meaning to check out Chinese style porridge for a little while
Johanna – interesting that you call it fruit mince.
Elaine – what a good idea, a porridgey christmas card! I might think about that for next year :-) A Big Happy New Year to you to
Kylie – it’s not a silly question at all (I did wonder if I ought to expand upon the whole mincemeat idea when I was writing the post). Our Christmas mincemeat is a mix of fruit, sugar and suet (you can use veggie suet). I must admit to usually buying it in a jar but I’ve heard good things about Delia Smith’s recipe
Arwen – the girls have been enjoying their porridge a lot! I’ve been giving them a mix of chicken food and oats mixed up with hot water

Cindy Williams January 4, 2010 at 06:44

When my family gets sick of porridge I make oatmeal hotcakes from rolled oats, milk, egg, wheatgerm, sometimes mashed banana, and a little flour and baking powder. It’s like porridge in a pancake – yum!

joey January 29, 2010 at 08:39

I am a big fan of porridge (and cereals)…I love your festive take on it!

Eddy February 11, 2010 at 15:21

I love porridge. it is great food. lot of way to prepare.

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