5 dl sour cream
1 tsp. salt
cinnamon and sugar
Bring the sour cream to the boiling point and simmer under
cover for 2 minutes. Stir in half of the flour. Continue stirring,
you will notice that butter begins to separate from the mixture.
Remove this butter and save.
This procedure is repeated until you have a small dish full..
Stir in the rest of the flour and add the milk. Continue cooking
for 5 more minutes. Add salt. Serve with the warm butter you
have removed and sugar.
Traditionally this porridge is served with flatbread and types
of cured meats . This is a rich dish, so a little goes a long
2dl polished round grained rice
1 liter milk
1/4 tsp. salt
Bring the water to a boil, add salt and rice. Cook over a
low heat for approximately 10 minutes till the water is nearly
absorbed. Add the milk
Simmer the porridge over a low heat for approximately 45 minutes.
If the porridge is too thick add a more water or milk. Serve
with a clot of butter, sugar and cinnamon.
250 whole grain Barley
1 1/2 liter milk
Soak the barley in water overnight. Strain.
Bring the grain and 1 liter of water to a boil. Simmer over
low heat till the water is nearly absorbed. Add the milk and
cook over a low heat until thickened and the grains are soft.
Cooking time approximately 2 1/2 hours. Serve with butter,
Whole Wheat Porridge
2 1/2 dl ground whole wheat flour
1 liter water or milk
1/2 tsp. salt
Mix the flour and liquid together in a cooking pot over medium
heat. Stir until it comes to a boil. Lower heat and continue
cooking for 3-6 minutes. Stirring now and then. Add salt.
Serve with any of the following, sugar, milk, applesauce,
chopped nuts, bananas etc.
4 dl fruit (one type or a mixture
5 dl water
3/4 dl sugar
2 1/2 Tlb potato starch(flour)
1/2 dl cold water
Bring the water to a boil. Add the fruits and cook until soft.
In a separate container mix the cold water and the potato
starch together. Remove the fruit from the heat. Add the potato
starch mixture, mix well and return to the heat. Bring to
a quick boil, remove from the heat.
Cool the porridge before placing in another bowl. Sprinkle
a little sugar on top to prevent a skin from forming. Serve
with milk or a custard sauce.
4 dl milk
2 Tlb potato starch
1 Tlb sugar
Mix all the ingredients in a pot. Bring the mixture to a near
boil while stirring until it thickens. Cool.
Rice Porridge Cream
Cold left over rice porridge or 1/4 of the recipe for
1 cup whipping cream
Beat the cream until stiff. Fold in the cold rice porridge.
Serve with a fruit sauce
5 dl rice porridge
1/2 dl milk if needed
2 Tlb sugar
1 dl flour
1/2 tsp. cinnamon or cardamom
butter/margarine for frying
If the porridge is stiff mix with milk. Add the remaining
ingredients. Fry like pancakes. Turning when brown. Serve
with either jam or berries.