Tag: oats

Big porridge

Wednesday, 6 May, 2015 1 Comment

The Irish milling company Flahavan’s has been run by the Flahavan family since 1785 in Kilmacthomas, County Waterford. Oatmeal became popular in the 18th century when it was mixed with whiskey as a cure for the common cold and it was around this time that oatmeal porridge became a regular breakfast dish. Note: Oats are a source of vitamin B1 (thiamin), which is crucial for the nervous system.

How to make porridge: Put 50g of oatmeal in a saucepan, pour in milk or water and add a sprinkle of salt. Bring to the boil and simmer for 4-5 minutes, stirring from time to time. Serve in a bowl and add your preferred topping.

Oats


Breakfast of Champions (calf version)

Monday, 4 May, 2015 0 Comments

While hiking in the Swiss Alps during the latter part of the 19th century, Dr. Maximilian Bircher-Benner stayed with a family who ate a simple breakfast food called “d’Spys” (Swiss German for “the dish”, in German die Speise). Inspired by the meal, he developed his own variant based on oats, dried fruits, seeds and nuts, mixed with milk or yogurt. Thus was born muesli and it became an essential part of the morning routine for patients in the Bircher-Benner clinic in Zürich, where a diet rich in fruit and vegetables was a core part of the good doctor’s nutritional therapy.

Language note: The word Müesli is an Alemannic form of Mues which means “mash-up.”

Agrarian note: Now that calves are very valuable, they need pampering and their very own calf muesli contains barley, maize, soya, peas, beans and molasses.

Calf muesli