How do I make porridge?

Discussion in 'Cambridge Weight Plan' started by BIG BIRDY, 22 January 2008 Social URL.

  1. BIG BIRDY

    BIG BIRDY Silver Member

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    Can anybody tell me how to make edible porridge? Mine today was AWFUL.:cry: so now a foodpack down and hungry!
     
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  3. Rising_Sun

    Rising_Sun Seeking thinner peace

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    Hi BigBirdy,

    You don't say how you made your porridge so I can't be sure if it was the way you made it or if it's just that the texture doesn't agree with you. It can be a bit of an acquired taste.

    Here's how: Start with 2 tsp of pysillium husks mixed into the dry shake powder of choice. Not all of them taste great but toffee walnut, vanilla and choc or butterscotch work fine for me. Add the mixed up husks and powder to 250ml hot water and whizz for about 20 minutes. Best done with a high speed blender. You can then adjust the quantity of husks to suit how thick you like your porridge. It's about 1 heaped dessert spoon (10g) of husks you are allowed per day. You can add a couple of sweeteners to the water if you like. I find some flavours like choc or toffee walnut need this.

    Hope it helps.
     
  4. Russiandoll

    Russiandoll Carpe diem

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    20 MINUTES?? :D

    I do mine differently but give this method a go - if it still doesn't do it for you, give me a shout (by going through all the different methods you may find one that gives you a porrige substitute that suits you)
     
  5. Rising_Sun

    Rising_Sun Seeking thinner peace

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    Oh shucks:eek:. That should be 20 seconds. lol

    Go on then RD, do tell the other ways of making this. Anything to improve my taste experience.
     
  6. Russiandoll

    Russiandoll Carpe diem

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    I've experimented loads with PH, with varying degrees of success. I've got my stick blender method off to a T because I've been doing it for so long but the method I'd recommend to beginner is as follows.

    Make up a shake with hot water and pour it into a bowl. Sprinkle a couple of teaspoons of pH on top then stir briskly with a fork or a balloon whisk.

    At first it'll seem a bit lumpy but persevere and in less than a minute it'll smooth out. It should thicken out a bit (to a consistency a bit like semolina). Sprinkle with cinnamon if you like then eat - remember it'll continue to thicken as you eat it.

    You can experiment a bit - adding more PH if you prefer.

    As I said, I'm a dab hand at doing it with a hand held stick blender but if you have a go at that, they key things to remember is not to have the water boiling hot and not to over blend - both those will result in 'gloop'.

    I do my own personal porrige by tipping the shake powder into a mixing jug containing 300ml hot water and just throw 3 teaspoons of PH on top. Then I plunge the stick blender up and down on it for about 10 seconds - done!

    Remember, it's not going to be anything like Scots Porrige oats, just an approximation more akin to semolina ... but acceptable on a VLCD (plus it keeps you regular). At the end of the day though, it's not everyone's cup of tea.
     
  7. Rising_Sun

    Rising_Sun Seeking thinner peace

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    Yep, this is basically how I do mine too except I blend a little longer and use anything from 2tsp - 1 dsp of husks and 350ml water. I picked up the idea of mixing the husks into the powder a couple of days ago. This actually reduces blending time becoz my lot used to clump. Maybe I was using too hot water.
     
  8. BIG BIRDY

    BIG BIRDY Silver Member

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    THANKS EVERYBODY!!!!!!!

    No more wallpaper paste for me!
     
  9. StarletOHara

    StarletOHara Member

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    Hiya, new to this diet so you will have to excuse my ignorance! Porrige sounds good to me but what on earth are pysillium husks and where can I get them??
     
  10. Russiandoll

    Russiandoll Carpe diem

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  11. BIG BIRDY

    BIG BIRDY Silver Member

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    Made some BRILLIANT porridge this morning! Used 300ml water, a vanilla food pack and 2 sweeteners. Whizzed it for 5 secs and that was that! Almost like a sloppy ready break. I am a convert!
    :talk017::talk017:
     
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