Allos Organic Porridge
A good day starts with a tasty breakfast. Anyone interested in traditional breakfast will stumble across Scotland. More specifically: the Highlands. They have far more to offer than whiskey, bagpipes or the Loch Ness Monster. When visiting the Scottish Highlands in summer, you will not only experience breathtaking sceneries but also competitions of a special kind: the Highland Games. They are a mix of sporting events and folk festivals. In Scotland every summer nearly one hundred of these games take place. The magnitude ranges from village festivals with cattle auctions to major sporting events with more than 3,000 competitors.
The most famous events are caber toss, stone put, tug war and foot race. However there are also dance groups and bagpipers that compete against each other. Competitions in tending sheep are not uncommon as well. But most viewers are particularly looking forward to the tug war and especially the caber toss. The kilted hunks try to toss an about 5 meter long tree stem upright into the air so that it rotates only one time by 180 degrees. Trials of strength of this kind took place in the old days in clan meetings in order to recruit the strongest men for the clan chief. Today the games have commonly lost this martial character. Even though the competitions are celebrated as a folk festival, they are not taken any less seriously. After all, it is about the honour of the clan. Therefore, many participants train for the games the whole year. Because: There can only be one! For a real Highlander the preparation begins with breakfast. And the breakfast of Highland champions is porridge. All across the UK it is part of the breakfast just like the cup of tea. The porridge oats are cooked in water and milk until they have a creamy consistency. This is also the main difference to muesli, where the oats are just soaked.
Whether in the Glaswegian factories or the docks in Liverpool: Across the UK porridge is eaten as a warm breakfast. Many workers ate the porridge for lunch or dinner until the last century. Originally the substantial meal comes from Scotland. In Gaelic it is called ”Brochan“. The old Scots did not soak it, but put a bowl of butter milk or cream on the table. The oatmeal was then dipped spoon by spoon.
Sweet porridge was only for children and English people, who often added some sugar to the porridge. Up to now, as a rule, porridge is eaten pure. However hospitable Brits ask their guests from the continent if they want sugar, maple syrup or honey with it. In Scotland porridge is also often eaten savoury seasoned with salt. If the Scottish version is too rustic for you, you can get a proper power breakfast with the Allos Organic Porridges. The varieties Berries, Bircher and Classic combine oatmeal and amaranth to a high-quality breakfast treat.
With wholemeal oat flakes, the unsweetened fig and raspberry porridge provides a good start to the day. Figs, sultanas, raspberries and apples give the porridge a fruity flavour. While the unsweetened 3-grain porridge scores highly with wholemeal oat flakes, wholemeal spelt flakes and wholemeal purple wheat groats, you can enjoy the basic amaranth porridge on its own or with a variety of toppings. The recipes for the tasty Allos porridges are based on wholesome organic ingredients. Try the savoury tip with warm frothed milk. Enjoy your meal.
