Recipe by Alexandra Hely Hutchinson – Entry 2013 Ingredients Blend of Oatmeal, Porridge Oats, Jumbo Oats Milk Salt Cardamom Orange and Zest Vanilla Pistachio Raisins Method Put milk, orange zest, crushed cardamom and vanilla over a medium heat and let the spices infuse for at least 10 minutes. Strain spices from the milk, saving the […]
Recipe by Chris Young – Entry 2013 – thehandmadeoatcakecompany.co.uk Inspiration / Influences / Story behind recipe I visited Amsterdam many yrs ago with Fiona my partner and we always used to eat these small pancakes off street vendors, so we bought a pan and have made so many variations on different pancakes over the yrs […]
Recipe by Charlotte Turner – Entry 2013 @whatCTdid on Twitter Inspiration / Influences / Story behind recipe At last year’s competition I used molasses, nutmeg, banana, maple syrup, bacon and peanut butter to create a porridge inspired by Elvis Presley’s favourite sandwich. The result was a sweet oatmeal, fit for The King, but alas […]
Recipe by Hans Soderberg – Entry 2013 Inspiration / Influences / Story behind recipe I am a whisky-lover, always try to find a way to put in whisky in the porridge, now I have found a way !! I work as a bank manager in Karlstad, Sweden. Every Friday we have breakfast at the office, […]
Recipe by Jennie Corrigan – 2013 Entry Website/Blog: www.passionateaboutporridge.com Inspiration / Influences / Story behind recipe Browsing through a magazine, I spotted a recipe for panna cotta. It looked lovely and creamy. Unusually, it had lots of grated lemon zest and presumably fruit juices running down it because it was presented in the manner of […]
Recipe by Paula Todora – 2013 Entry – Spar for the Spurtle 2013 Winner, Bob’s Red Mill Natural Foods Ingredients 1 ½ quarts Peanut Oil 1 cup Bob’s Red Mill Steel Cut Oats 1 cup Unsweetened Coconut Milk ¾ cup Water 2 large Granny Smith Apples Juice of 1 Lemon 1 tsp Cinnamon 1/8 tsp […]
Recipe by John Boa – 2013 Entry Ingredients: Freshly made SCOTTISH oatmeal porridge 2 Handfuls of assorted SCOTTISH Fruits of the Forest 1 Tub of SCOTTISH Double Cream 1 Large knob of SCOTTISH butter A SCOTTISH amount of sugar Method: Melt butter on a gentle heat, add the sugar; as the sugar begins to soften […]
Recipe by Stuart Reid – 2013 Entry Ingredients: 300g smoked haddock 500g pinhead oats coriander seeds cardamom seeds turmeric cayenne pepper dried chilli fresh green chilli clarified butter 1/2 onion 2 boiled eggs salt/pepper Whisky Dill and almond slivers to garnish Method: Cook porridge in traditional manner for 18 minutes Boil eggs for 4 minutes, […]
Recipe by Liz Ashworth – 2013 Entry With family roots on Orkney, I wanted to bring a taste of the islands’ good food and history into my speciality porridge recipe. Recently, I was asked help create a medieval banquet, the kind prepared four centuries ago for the Earl of Orkney in his palace in Kirkwall, […]
Recipe by Neal Robertson – Entry 2013 – www.thesponco.com Inspiration / Influences / Story behind recipe This year I want to showcase some of the best ingredients found in Scotland and Fife and take porridge off the breakfast table and onto the dinner table. Ingredients 80g oatmeal 500ml mushroom stock or 475ml water and 2 […]
