Cutty-spurtle
On the request of Sky Hulk reader Emma, I am here to recount my household's spurtled way with porridge.
Most spurtles are about 30 cm long but the spurtle I chose for us last week is a wee cutty-spurtle, at 20 cm. While longer spurtles are good for making great vats of porridge to feed multiple bairns, we are but two, and we make our porridge in one of those small saucepans with curved sides for making sauce.
We make it with oats squared: we have been buying cheap cartons of oat milk from Cheaper Buy Miles, our local outlet for expired and justifiably failed food technology. It gives a nice creamy result.
Another very good addition has been dried mulberries which we happened upon at a local grocer the other week. They go completely soft while the porridge is cooking and are just a little bit sweet. They're a lot cheaper than fresh berries and you don't have to worry about them going soft and mouldy in the fridge.
Nobody likes to read too much crap before getting to the recipe, so here it is.
Cutty-spurtle porridge with mulberries
- 1 cup oats
- 1 cup oat milk
- 1 cup water, plus an extra sploosh
- A good pour of chia seeds
- Maybe a handful of dried mulberries
- Pinch of salt
Put it all in the saucepan and apply heat. Stir with spurtle until it goes "bloop bloop". Serve in bowls with honey, maple syrup or golden syrup.
There's just one more thing I'd like to share. If fresh blueberries are going cheap but aren't going to last long, you are in luck. Put one or two punnets in the smallest pan so they're in a crowded single layer, and add just enough maple syrup so the berries are all but covered. Heat until it all turns the same shade of purple. You now have a very yummy blueberry sauce that will keep in the fridge, to put in your porridge (or on your ice cream, or next to some cake). (I think I got this recipe from Nigella.)
