This month’s Porridge toppings have been inspired by my recent trip to Scotland. Not only home to and the heart of Porridge Scotland is also a producer of fantastic fresh and flavoursome foods;
On my recent trip I was introduced to Crowdie, a Scottish cream cheese. Soft and crumbly in texture it reminds me of a good ricotta but with a tangy taste. Better still I found a deli that sold Crowdie encased in pinhead oatmeal and black pepper – known as ‘Black Crowdie’.
If you are looking for a savoury Porridge recipe then Crowdie on pinhead oatmeal is lovely. It’s best to slightly under cook the oatmeal or use less water so the oatmeal still has a bite.
And one last thing…. rumour has it that Crowdie is good to eat before a ceilidh as it said to prevent a whisky hangover!
Heather Honey Porridge
Yes honey is a popular Porridge topping but if you are going to use it, use the best – Scottish Heather Honey.
I like to use medium oatmeal that cooks up a creamy smooth texture and then spoon the honey into the hot Porridge. Traditionally demerara sugar, cream and whisky are also served but I will leave that choice up to you…….