Porridge with Flaxseed and Blueberries
Porridge, a humble dish with roots stretching back through centuries of culinary tradition, holds a special place in the hearts and kitchens of people around the world. Dating back to ancient civilisations, porridge has sustained countless generations with its simple yet nourishing blend of grains and liquids. Its origins trace back to early civilisations such as the Egyptians and the Greeks, who recognised its value as a sustaining meal. While porridge has been enjoyed by many cultures throughout history, the British have contributed significantly to its popularity and development. In Britain, porridge has long been a staple breakfast dish, especially in Scotland where it holds a particularly cherished place in culinary tradition. Scottish porridge, made from oats, has become iconic and is often enjoyed with a variety of toppings such as honey, berries or cream. The British influence has certainly played a significant role in shaping the modern perception and consumption of porridge worldwide.
Historical Origins
The history of porridge is as rich and diverse as the grains from which it is made. Ancient cultures such as the Egyptians and the Greeks documented their consumption of various grain-based porridges, often flavoured with honey, fruits, or spices. In medieval Europe, porridge became a staple food for peasants and nobility alike, with oats and barley commonly used due to their affordability and accessibility.
Modern Adaptations
In the modern era, porridge has evolved beyond its humble beginnings to become a canvas for culinary creativity and nutritional innovation. While traditional recipes still hold sway in many households, modern adaptations embrace a wide range of grains, dairy and non-dairy liquids, and toppings to suit diverse tastes and dietary preferences. From classic oatmeal to trendy quinoa porridge, the possibilities are endless, with ingredients like chia seeds, almond milk, and fresh fruits adding news layers of flavour to nutrition.
Porridge with Flaxseed and Blueberries
Ingredients
- 60 g Oats
- 300 ml Whole Milk
- 1 tbsp Ground Flaxseed Optional
- 2 tbsp Blueberries
- ½ tsp Sea Salt
- 1 tsp Unrefined Caster Sugar
- 1 tsp Honey
- ¼ tsp Lemon Juice Optional
Instructions
- Get a frying pan nice and hot and pour in the oats, stirring often to evenly toast. (This could be done the night before if you will be pushed for time in the morning)
- Transfer the toasted oats into a saucepan on a medium to low heat and pour in the milk. Stir steadily, to avoid scorching on the bottom of the pan, until the oats absorb the milk and thicken (You can always add an extra drop of milk if it gets to thick for you)
- Add the salt and sugar and stir together and a few drops of lemon juice if including.
- Taste it, adjust to your taste and add more lemon juice or sugar if you want it sweeter until it is balanced.
- Remove from the heat, chuck in blueberries and combine
- Serve into a bowl, pour the flaxseed over the top and drizzle with the honey. Enjoy!