As a Christmas gift I am going to break the chronological development of this story and offer a holiday treat.
The last blog has a letter dated
All of us descendants of Alexander and Annie Cameron grew up eating wheat porridge for breakfast. Given that the traditional porridge is made from oatmeal (http://www.goldenspurtle.com/porridge.htm#intro), I think it is interesting to describe the Chilean variant of this traditional Scottish meal and finally make public the long held secret family recipe (Sorry Ema)
Weight 1 pound (1/2 kg) of wheat and roast in an oven (450 degrees F) until toasted to the color of dark honey. Grind in a mill to the consistency of coarse flour. If you don’t have a mill, you can use a coffee grinder with very satisfactory results. This toasted wheat flour is what is called “Harina Tostada” in
To a pot of boiling water add a pinch of salt. Add "Harina Tostada" and mix until it thickens (barely slips from inverted spoon). Pour into bowl, add sugar or honey or jelly to taste, and finish by adding whole milk (none of that skim stuff here).
In my last trip to Chile, I very much enjoyed a bowl full prepared by my cousin Eddie. Gracias.
Buen Provecho.
3 comments:
mmmmmmmmmm el famoso porridge que rico como lo hacía la grandmita creo ha sido lo mejor por las mañanas en el desayuno, con crema pura, o leche . Son recuerdos inolvidables. Ahora falta colocar la receta del plom pudding, la buscaré para coolocarla en el blog ya que tengo unas ganas de comer que es tan rico, parecido al pan de pascua pero inglés o escosés jajaja
Recordemos todos los postres de la grandmita para colocarlos aqui.
Que buena idea. Me gustaría tener la receta de Kuchen y el pan para los trabajadores que hacia la Ema
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