I was hoping that this blog post would be an update about all of the wonderful cookery I had done and treats I had made at a (self) indulgent weekend away at River Cottage. The weather, however, had other plans!
Whilst Windsor wasn’t exactly buried under the white stuff, enough fell to block the A303, and in fact to completely snow-in River Cottage. A weekend at home without an agenda stretched ahead.
Sledges were hastily purchased, and plans made for an early start so we could catch the last of the melting snow in Windsor Great Park. The hill at the top of the long walk, and the Copper Horse have been begging to be slid down since we moved here nearly 5 years ago. This was our first chance!
I filled the family with porridge for our little adventure, with Baby D snuggled up in his pram we headed up the hill to meet little friends and dodge emerging patches of grass as we whooshed and bumped down with the castle on the horizon, stopping at one point to make way for a passing royal in his Land Rover. After less than an hour, little people had red cheeks and needed hot chocolates and a sledge-ride to the open fire at the pub.
Even though spring is now emerging, we’re still enjoying porridge. 4 year old A has never been a fan of oaty porridge though (unless begrudgingly as a vehicle for lashings and lashings of honey), and I try not to rely too much on oats – even the pure ones don’t always agree with coeliacs. Millet grains are a nice alternative, with a lightly nutty flavour that really comes out if you toast them a little before adding milk. Delicious with a big dollop of peanut butter on top, and optionally, also lashings of honey.
Serves 2 (or 1 adult and 2 kiddiwinks)
- 1 cup millet grains
- 2 cups dairy free milk (I like almond)
- Smooth peanut butter & honey to flavour
- Put the millet grains in a small saucepan over a low-medium heat and move around to lightly toast.
- Add in the milk, and simmer gently for 10-15 minutes until it is almost all absorbed and the grains retain a slight ‘bite’
- Serve with extra milk, if you like, and a hearty dollop of peanut butter stirred through.
My porridge is topped with a Perk!er Peanut Quinoa Bar which was gifted to me. I buy them regularly on Amazon as I like them as an alternative to oat-based snack bars.