|(Click on photo to enlarge)|
Oats (Ovsene vlocky)
Take your oats, place in a pot, add a few pinches of salt, stir and cover with water. Leave to soak overnight.
In the morning turn on the heat, put the pot on, stir until boiling and then simmer for 5 minutes on a low heat (or simply off the heat with the pot lid on).
Serve into a bowl and drizzle the honey over the top.
In the photo I made a traditional type of 'gloopy' porridge.
You can also make a more 'muesli' type style of porridge by adding less water and once your mixture is boiling you should take off the heat at once and leave to rest with the lid on for 5 minutes (with the lid off if you are after al dente).
Pimp it up:
The obvious pimp up which springs to my mind is adding a tot of Scottish Malt Whisky either to the pot or the serving bowl.
In summer you could let the porridge cool a bit before adding berries and chopped fruits.
In Winter you could go for some grated chocolate sprinkled over the top and perhaps some cherries soaked in brandy.
We find that adding raisins, cinnamon or poppy seeds (Mak) also works well.
Dobrou chut!/Bon appetit!