Feeling your oats? Porridge ideas


Food writer, broadcaster and author Caroline Hennessy has been focused on food and writing since editing Ireland’s first food website for RTÉ in 2000. Chair of the Irish Food Writers’ Guild, she established the award-winning Bibliocook: All About Food in 2005, is the author of two books about beer and food and has a column in the Irish Examiner in which she writes about small food producers and the ways in which they develop and maintain a sustainable local food system.

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4 Responses

  1. Kristin says:

    I buy this brand as well and make porridge most mornings in the wintertime. This morning I added a capful of Drambuie to it after reading about the Castlewood House in Dingle making it this way. It was a treat – though next time I might add a little more than a capful. 🙂

  2. I need to get my thinking cap on. I adore porridge.

  3. Caroline says:

    When I was staying at Heaton’s Guesthouse in Dingle last October, right next door to Castlewood House and run by members of the same family, I saw the Drambuie bottle being proffered and thought that was a great idea, especially when accompanied by cream and brown sugar! Something for Christmas morning, perhaps…Me too, George, and isn’t it a great excuse to try our lots of different topping ideas?

  4. Elke says:

    Don’t really like porridge (muumy always gave it to me when I was sick) but I love the Drambuie idea……opens the door for some great ideas. I use oats only in my granola….and there is nothing better than homemade granola…Elke

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