- 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
- I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!
All my previous posts are listed and organized into a cookbook. Click on the cookbook with the wooden spoon image on the upper left corner to access over 900 recipes. You may click on the archive below, but it can take a long time to load.
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