Avena is a South American beverage prepared with stewed oatmeal, milk, water, cinnamon, clove and sugar.
Harissa (Armenian: հարիսա harisa) is an Armenian dish from the Ararat plain. It is a thick porridge made from korkot (dried or roasted cracked wheat) and fat-rich meat, usually chicken or lamb. Herbs were substituted for meat in harissa when Armenian religious days required fasting and penance. The extremely long cooking process is an essential […]
Try this omelette that packs a powerful protein punch and makes for an ideal lunch or perfect light supper eaten cold in slices, or cut into squares.
Pease pudding, sometimes known as pease pottage or pease porridge, is a term of British origin regarding a savoury pudding dish made of boiled legumes, which mainly consists of split yellow or Carlin peas, water, salt, and spices, often cooked with a bacon or ham joint.
We might be used to spreading peanut butter on our morning toast, but this recipe for Bouillie, a Chadian porridge, uses peanut butter and lemon juice to make a refreshing breakfast cereal.
This is a list of Porridge Dishes with images, brief excerpts, and links to the recipes.
Hojaldras Panameñas are traditional Panamanian breakfast cuisine and are basically the Panamanian equivalent of fried dough. Hojaldre are delicious with anything from a fried egg to cheese slices on top.
A quick, one-pan dish, perfect for the weekend! This hearty recipe from northern Germany serves two and might remind you of the English bubble and squeak, French omelette or Spanish tortilla.
Biksemad is a very traditional Danish dish and one that merchant sailors love to make when they come off night watch and want a quick easy hot meal. It is so simple and a great recipe for re-cycling left over roasts etc.
Huevos divorciados, or “divorced eggs,” is a Mexican breakfast featuring two fried eggs separated by a column of chilaquiles (although sometimes, refried beans with tortilla chips are substituted) or served on a crisp fried tortilla. Typically, one egg is covered in salsa roja or salsa asada, while the other is covered in salsa verde, giving them distinct and complementary flavours.