Lakeland Dairies, Co. Cavan.
- 1 3/4 cups (about 8 ounces) all-purpose flour
- 1/4 cup sugar, plus additional for sprinkling over tops
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons (2 ounces) cold Kerrygold™ Pure Irish Butter,
- cut into pieces
- 1/3 cup raisins
- 1/2 cup whole milk
- 1 large egg, plus additional beaten egg for brushing over tops
How to know someone:
watch as she prepares her breakfast.
The dry brown snow
of cinnamon into porridge.
Toast buttered right to the edges
and cut into triangles
the way it would have been done for her
by someone she loved, once.
She spoons coffee into the pot, hesitates:
adds another half-spoonful.
Every morning, she dips her nose
to the bag of grounds
and if she then holds it towards you
she is trying to find out
if the rich musk will stir
your own memories
of long-gone cafés, old lovers,
and you must smile.
From Atticus Review 2016
We are sharing Mary Flahavan’s definitive guide to making the perfect bowl of porridge, as it’s been handed down through the Flahavan’s family for seven generations.#PerfectPorridge #FlahavansPorridge #NationalPorridgeWeek
The Perfect Porridge Recipe…
(Porridge on the hob with 3 topping variations)
Preparation time: 2 minutes
Cooking time: 5 minutes
120g Flahavan’s Oats
875mls of whole milk
Makes 3 x 40g servings on the hob.
Stir oats into milk.
Bring to the boil and simmer for 5 minutes stirring continuously.
Pour porridge into serving dish.
Serving suggestion 1
Top with greek yoghurt, mixed berries, coconut flakes, chia seeds
Serving suggestion 2
Top with peanut butter, grated dark chocolate and a chopped banana
Serving suggestion 3
Top diced apple, dried cranberries, honey and cinnamon