- Place water, oats, and salt in a saucepan.
- Bring to the boil.
- Lower heat to low medium and cook for 4 minutes, stirring occasionally.
- After 4 minutes start stirring continually and cook for 6 more minutes.
- Stir in the heavy cream and remove pot from the heat.
- Serve with brown sugar.
- Recipe makes 2 moderate sized servings.
I never had oatmeal as a child and as far as I knew, oats were for horses. My first experience with oatmeal was in
As a new immigrant, I tended to rely on visual markers. I ran out of flour one
day so I went down to the corner store to replace the large bag of "Robin Hood". I
carried it home but the Robin Hood turned out to be oatmeal. I didn’t know what
to do with it so I dumped 25 pounds of oatmeal into the trash. Canada
Years passed and one day my husband began to make "Goldilocks porridge" for our children. Like their mom, they didn't want to eat oatmeal. Still they hung on to Jim's every word with wide eyed wonder while he cooked up a pot of oatmeal and continued to spin the story. I never figured out how, but the kids were mesmerized into eating oatmeal. After Goldilocks and the bears grew up Jim was the only one eating porridge. Recently I took over the making of oatmeal and I have to say my refined Goldilocks porridge works without a story. It is delicious. Can you guess the new ingredient?
1-1/2 cups water
2/3 cup Robin Hood Large Flake Oats
1/4 tsp salt
1/3 cup whipping cream
2-3 Tbsp brown sugar for topping
- It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.
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