Porridge is widely popular at the moment and with Copenhagen having GRØD, the first restaurant serving solely porridge, the good old favorites are suddenly being remembered again.
By Mia Irene Kristensen
Porridge is widely popular at the moment and with Copenhagen having GRØD, the first restaurant serving solely porridge, the good old favorites are suddenly being remembered again. This porridge is originally known as “pærevælling” and it has always been a traditional winter dish in my family. Sometimes served with cinnamon sugar, sometimes with modern fluffy licorice butter (soft butter whisked with licorice powder and honey) – the flavors are mild, so go for toppings that pairs well with pear.
Grain favorites – Barley & Rye
My favorite grain for porridge is barley. The flavour is mild and the texture is creamy even if you cook it with water. If you’re a fan of a little more structure in the porridge go for chopped barley instead of flakes. In this porridge the pears are added a little before the porridge is done – giving a sweet and pleasant pear aroma in every mouthfull. If you’re in the search of a heartier porridge, to keep you full for the long hours before lunch, go for a rye-based porridge for breakfast. Either choose chopped rye, usually used for rye bread or rye flakes (avalable in health food stores).
Use leftover porridge
Make porridge in big batches and eat it hot for breakfat, cold as a snack or use leftovers for “klatkager”. Simply stirr in an egg along with a little milk, sugar and flour. Fry this dough in bottom on a pan untill golden and cooked through.
- 120g (400ml) chopped barley or barley flakes
- 1 liter whole milk
- ½-1 tsp. salt
- 2 ripe, but firm pears –peeled and cut into small pieces
- taosted hazelnuts, apple syrup and/or whole milk for serving
- Dried sweet woodruff for sprinkling(optional)
- Mix the barley and milk in a pot and bring to a boil over medium heat.
- Stir for 10-15 minutes until it thickens.
- Add the pears and cook for another 3 minutes. Then serve the porridge right away with chopped hazelnuts and/or apple syrup.
Mia Irene Kristensen is a passionate food blogger, creative recipe developer and Master Student in Food Science and Technology. When not braising and baking, she runs the companies CPH Good Food and TASTE CPH. This keeps her in touch with her creative side and passion for cooking, as she is constantly working on new projects, developing recipes, hosting cooking classes and food walks, and lastly trying to teach the public a tiny bit of the science that goes on in their pot and pans.