Porridge Jaffles. The Aussie version of the toasted sandwich, the jaffle, was invented in Australia in 1949. The clever design of the quirky jaffle iron presses the edges of the bread together to create a seal and a deep pocket, making it perfect to enclose a hot filling. Easy to use and a camping […]
Golden Spurtle Speciality Recipe – Kim McGhee Coconut and Pandan Porridge Buko Pandan is a traditional dessert served chilled for tropical Filipino nights. This is the Scottish twist on it with creamy oats! INGREDIENTS & QUANTITIES: • 1 bunch fresh pandan leaves • 2 tins coconut milk • 420g or 1 tin fresh young coconut […]
Sticky Toffee Chocolate Brûlée porridge. Demerara sugar Dark chocolate drops Dark brown soft sugar Soaked mashed dates Cinnamon Soak 100g pitted dates in 150ml boiling water and set aside. Make your porridge (I used 1 cup fine oatmeal to 2.5 cups water) plus the dark brown sugar When thickening add the dark chocolate and orange […]
Todays Speciality Recipes from the 2023 World Porridge Making Championships is Nick Barnard’s Toffee Apple Porridge. Nick was Speciality Champion in 2013 and still chases the Golden Spurtle. Ingredients – all organic 8 eating apples 450g Rapadura sugar Oatmeal Highbank Orchard Apple syrup Cinnamon stick Cardamom pods Star anise […]
Pan Fried Flapjacks Tracy Griffen 2023 Flapjacks is a traditional Scottish recipe, some say made with leftover porridge poured into a kitchen drawer and allowed to set. So how to make them even more Scottish? Add salt and fry them! Makes 12 50g butter, melted 70g soft brown sugar 1 free range organic egg 50g […]
Treasure Oats Treasure Oats Smokey fish and cheesy oats Great for a dinner party starter, served in treasure chests (or just some ramekins). Ingredients Comté pepper porridge 1 cup Aberfeldy oatmeal – 1/3 pinhead 1/3 coarse 1/3 medium (soaked overnight in 2 cups of water) 1 cup of semi skimmed milk 70g grated Comté cheese 1/8 tspn […]
Treasure Oats 2023 Speciality Winner Smokey fish and cheesy oats Ingredients 1 cup coarse and medium oatmeal 4.5 cups of water 25g of butter 200g grated Comté cheese 300g smoked coley (sustainable and local) 100g spinach (frozen, thawed and drained) 2 tbsps. crème fraiche 1.5 teaspoon wholegrain mustard 50mls whole milk Pinch of nutmeg salt […]
A humble ode to a dessert I want to try from a place I want to visit! Enter Cranachan, a traditional Scottish dessert that incorporates harvest ready raspberries, cream, whiskey, and oats. As the heat from the U.S summer rages on, what better way to celebrate the beautiful structure and versatility of oats than by […]
Inspired by my lifelong love of porridge and banana splits. This dish happens to be vegan which I think is better for any oat-lover as oat milk/ yogurt is substituted for diary. I have tried hundreds of iterations of this dish using my wife as chief taster, I believe this one finally makes the grade […]
This recipe is the easiest and healthiest pancake recipe there is. It comes together in a snap and the pancakes are fluffy, delicious, low fat, vegan and gluten free!! Believe it!! 1 1/2 cups rolled oats 2 bananas (ripe with brown spots) 1/4 tsp salt 1tsp […]
