Elizabeth Hewson loves her winter breakfast ritual of making porridge before sunrise, cherishing the serenity of stirring at the stove. Her method involves using traditional oats soaked overnight, which results in fluffy, creamy porridge. Currently, she enjoys adding an egg yolk for richness and flavor, often topping her porridge with stewed apples, sultanas, and frozen berries. In contrast, Michael Ico from Superfreak Cafe opts for a different porridge recipe incorporating various grains, making it lactose-free for his family by using alternative milk and natural sweeteners like honey.
The rhythm of standing at the stove stirring is one of those quiet rituals that I love. It’s a moment of peace before the day begins.
I think that adding an egg yolk to my porridge gives it a really lovely richness and keeps me feeling fuller for longer.
If I've got frozen cherries, I’ll pop them in a saucepan with a bit of vanilla, then pour them on top with brown sugar and cream.
I’ll tend to soak oats overnight and cook them with an alternative milk, because most of my family is lactose intolerant.
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