Hamlyns of Scotland

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@markswisher1152 3 ай бұрын

thanks

@EppingForest304 4 ай бұрын

Easy to cook 👍🙏

@saidmarek2 5 ай бұрын

I love Scotland. I love porridge. (Poland)

@freeloaderxxx1 5 ай бұрын

Im working in trimley soon. Can i pop in for s bowl??

@beaulieuc8910 6 ай бұрын

low or medium heat?

@beaulieuc8910 6 ай бұрын

i thought the porridge champion would make it with milk, there is a surprise

@lowxrobin2001 7 ай бұрын

That was a lot of cream and toffee 😂😂

@prabhdeepdhahan1147 7 ай бұрын

It'd be nice if you could put the instructions in the video description.

@prabhdeepdhahan1147 7 ай бұрын

These are a 1000x better than steel cut oats. Don't know why these aren't the standard form of oats in North America.

@renatobaritone8578 8 ай бұрын

It’s like he’s splitting the atom. Cooking is the easiest thing in the world. Plus, making porridge isn’t even cooking. Come on 😂

@lloydglyn6831 8 ай бұрын

I enjoyed this information video thank you team♥️🌹

@user-wn2dg4jk5b 9 ай бұрын

My family who is Scottish - we make porridge with milk instead of the water

@cintulator2 9 ай бұрын

Every cold weather military should have a porridge as breakfast. Thing that keeps soldiers going.

@Gmbenator 9 ай бұрын

*LIZ ASHWORTH'S TRADITIONAL SCOTTISH OATMEAL PORRIDGE* Ingredients: * 45 g oatmeal * 300 ml cold water * A pinch of seasalt * Cold milk Preparation: * Put oatmeal and cold water into a small pan * Cook on the stove for approx. 4 minutes * *Keep stirring* while the porridge cooks (ideally with a spurtle, clockwise according to the druids) * When the porridge begins to thicken, add a pinch of seasalt * Serve very hot porridge together with very cold milk (in a separate jug) * To garnish, sprinkle some oatmeal over the porridge

@MichaelClark-bd2sw 9 ай бұрын

Hello from Utah, thank you for your support of people with learning disabilities, may God bless you in your efforts, and thanks for the oatmeal info!

@nigel5608 9 ай бұрын

This is so informative. Thank you, absolutely love my daily porridge 🥣

@manduul.bakhdal 10 ай бұрын

You don’t add milk?

@_wormlet 10 ай бұрын

I can't find this Primula cheese in Ireland. Would a Philadelphia Chives flavour be roughly the same?

@hamlynsofscotland5333 10 ай бұрын

It would probably be very similar - Philadelphia might be a bit creamier. Let us know how you get on!

@sole_rosso Жыл бұрын

I tried to eat it several times but i was not impressed. I find it very bland and flavorless. I tried adding salt but it was always tasteless. Same thing with sugar

@zingo2664 Жыл бұрын

Great video ! , lovely scottish lass , my favourite porridge hamlyns 😄

@michaelpthompson Жыл бұрын

Learned from a B&B hostess in Ireland that cream and Bailey's liqueur make a really tasty porridge. 😊

@qzxerty Жыл бұрын

Really well explained. Made my porridge this morning and it turned out perfect!

@hamlynsofscotland5333 Жыл бұрын

Fantastic thanks for sharing.

@destinationunknown4959 Жыл бұрын

No ingredients list, no talking. Shame

@jillbythelake Жыл бұрын

I love this Scottish oatmeal. It's a lot better than rolled oats, much nicer texture. I add a lot of stuff to it after cooking: cinnamon, walnuts, berries, honey, maybe a banana. So good and filling and so easy on the stomach.

@hamlynsofscotland5333 Жыл бұрын

Thanks for your comments Jill. Oatmeal porridge tends to be a favourite in the north of Scotland, but elsewhere in the UK most people use rolled oats They don't know what they're missing!

@RobertsDigital Жыл бұрын

In most part of the commonwealth we eat this also but not with salt but with a sweetner

@noelduggan72 Жыл бұрын

Amazing, Looks Delicious, Thanks!!! - 👍

@MsAlba98 Жыл бұрын

Here!! A Mexican learning how to make porridge ❤️Thank you

@almarivera2092 Жыл бұрын

I COOK IT WITH CINNAMON STICKS & O.M.G🤤

@_s.4 Жыл бұрын

Thank you! I’m trying this inexpensive way. Does the milk need to be strained after blended? Also if I make double or triple quantity can it be stores in the refrigerator? If so, up to how many days?

@hamlynsofscotland5333 Жыл бұрын

Yes you have to strain it in a muslin cloth or milk bag. It should keep for two or three days in the fridge. Let us know how you get on. It's as good as the best oat milk brands for a fraction of the cost.

@ritacamilo9725 Жыл бұрын

Lovely video ❤ just lost track of time and felt so relaxed. Didn’t know you could have a savoury version! The cream on top looks luxurious and the cottage cheese is something I’d like to try. Thank you 😊

@adamking3653 Жыл бұрын

What an amazing woman ❤

@hamlynsofscotland5333 Жыл бұрын

She really is Adam - a real superstar.

@derekwatson7037 Жыл бұрын

Druids didn`t have clocks.

@gilbertwilliams8056 Жыл бұрын

what a lovely video, and I must say the lady cooking the porridge is so nice and genuine. God Bless you my dear, the world is a better place with you in it.

@hamlynsofscotland5333 Жыл бұрын

How lovely Gilbert - glad you enjoyed it. Lisa is an absolute star.

@williamorchard3890 2 жыл бұрын

I didn't know Druids had clocks

@elenadecortes6394 Жыл бұрын

😂

@nigel5608 2 жыл бұрын

What an informative relaxing vlog this is, looks lovely the end product, porridge is my ultimate favourite daily breakfast, thanks for this 😊

@hamlynsofscotland5333 2 жыл бұрын

Glad you enjoyed it, and delighted to hear that you're such a porridge fan.

@MortifiedU 2 жыл бұрын

Running to put salt on my porridge now.. lovely video and loved the ‘devil may get in’.. don’t happen to make Eccles cake do you?

@Mumbamumba 2 жыл бұрын

A 0:59 second video with all the information needed - thank you!

@hamlynsofscotland5333 2 жыл бұрын

Do let us know how you get on.

@christophermotte7532 2 жыл бұрын

How much in gramme's is one cup of oatmeal? 6 Cups, so that 1704 mils of water?

@drbooks 2 жыл бұрын

This is both informative and relaxing

@nubwaxer1 2 жыл бұрын

I shake the salt shaker 10 times, use 1/4 cup Scottish oats, ~1 1/3 cups cold water. Bring to boil then turn heat to as low as it will go and cook 10 minutes only stirring at the end. I use Bob's Red Mill Scottish oats because that's what's available at the supermarket.