eigh approx 65g to 70g Porridge Oats (Oatmeal) into the pan
djust the consistency of the porridge to your taste by adding
Add rolled oats, water and the 1/2 cup milk in a saucepan.
Simmer for 5 minutes.
Test for texture, if you like it with more distinct grains this should be enough. If not, add a little of the extra milk.
Repeat the test/milk adding once or twice more until the desired consistency. I usually simmer mine for 7 minutes.
Serve immediately with the golden syrup on top. The syrup should run down the sides of the porridge, almost disappearing from the top so that the porridge 'swims'. Enjoy!
ugar and salt.
Bring porridge to a boil, then add
Pre-heat oven to Gas Mark 4 / 180c / 350f.
Grease a 30cm x 20cm (11in x 7in) tin.
Melt the butter, syrup and sugar in a pan.
Stire in the porridge oats.
Spread evenly in the tin.
Bake for 20 minutes.
edium thick paste.
Porridge:
Measure the porridge oats - I suggest
hen boiling, pour in the porridge and stir for 1-2
Mash leftover rice porridge well with potato masher to
ovely, rich, creamy porridge.
Spoon the cooked porridge into warm bowls
Place the porridge oats into a saucepan.
Add the milk.
Place onto stove on medium heat.
Stir occasionally.
When boiled, take off heat.
Mash the banana and serve on top.
ntil smooth.
Strain tapioca porridge through a fine-mesh strainer
Get a bowl and put the bag of porridge in it.
Get a measuring cup and put in 5 inches of water.
Put the raisins in, then stir it up until it gets all watery and that's all.
ervings.
Farm Journal's Best Ever Recipes.
PORRIDGE: Boil the rice in the water until it is soft or all the water is absorbed.
Add the milk and cook slowly 20 to 30 minutes, stirring often.
Add the salt, sugar and margarine.
SAUCE: Boil the raisins in the wateror fruit juice with the lemon juice and cinnamon sticks.
Add the sugar and continue cooking over low heat, Mix the cornstarch with a small amount of cold water.
Gradually add the cornstarch and water mixture to the sauce, continuing to stir.
When the sauce is thick, remove from the heat.
Process all ingredients in a blender at high speed until smooth.
Pour in a glass and serve immediately.
SMOOTHIE TIPS.
Keep Europe's Best fruit frozen when preparing smoothies.
Adjust texture by adding more or reducing amounts of ingredients.
For a creamier Europe's Best smoothie, add yogurt, soy milk, ice cream or milk.
Add a little honey or brown sugar for a sweeter beverage.
BEST PANCAKE MIX: In large bowl,
n the glaze. It is best made the day before so
Peel, core and fine dice the apples or \"coarse grate\" in processor.
Place sugar and water in deep pan over low fire. While syrup is cooking, make up one batch of Best Biscuit mix. Roll dough 1/4-inch thick in a rectangle.
Spread apples evenly over dough.
Then roll up and cut as for cinnamon rolls.
Place in a 9 x 13-inch pan.
Dot with oleo and sprinkle cinnamon on top.
Place 1 piece of bread on your left and the other piece on your right. Spread a generous amount of peanut butter on the left piece, being sure to cover the bread completely. Spread grape jelly on the right piece, also being sure to cover the bread completely (Spun honey may be used as a substitute for jelly). Take the left piece and place directly on top of the right piece, being sure that the crusts line up exactly. Press together lightly, just until the peanut butter begins to ooze out. Best eaten with glass of milk.
Boil chicken pieces in a large pot full of water until runoff of chicken is clear.
Drain water out and add enough oil to saute chicken and garlic. Brown on all sides. You can do this in shifts if needed.
Add equal parts of soy sauce and vinegar(can be more or less than 1 cup, just add enough to cover meat), as well as the bay leaves and seasonings to taste.
Simmer for at least 20 minutes or until chicken is tender.
Serve with white rice, which tastes best after rinsed off several times to remove the starch from it.