I had been washing windows all day. The pollen season was over and the chap checking and mending the cladding and making a lot of dust had moved to the next building. I had also been making sourdough bread, now resting and proving in the fridge. I got lazy about my evening meal.
I came across this recipe for porridge. With a twist. Cooked in white wine.
I just had to have porridge cooked in white wine!
The recipe is from the website of Warbro organic mill #warbrokvarn I visited two weeks ago (more about that a bit later), so if you want to practice your Swedish, click here.
This is for one portion:
1 dl oat flakes
2 dl water
½ onion, chopped
1 tbsp white wine
1 tsp olive oil
½ tsp thyme
pinch of salt
1 tbsp parmesan in tiny cubes (or some other cheese)
½ tbsp sundried tomatoes in small cubes
smidgeon of fresh chili
Now I start splitting hairs. How large is the onion they’re chopping a half of? How difficult is it to weigh an onion? Given they measure herbs by the ½ tsp. I used about 15 grams of onion. You can use more.
Cook the onion in the white wine and olive oil until soft. Add the oat flakes and water, cook for ten minutes. Add the other ingredients, cook for some more for the flavours to spread. I ate it with a chopped tomato. I skipped the salt and chili as there were enough flavours for me even without them.
How did I like it? I liked it! It was a bit like risotto, but faster and easier to make.
My morning porridge isn’t that orthodox either.
3 tbsp oats, 1 tbsp something else, barley at the moment. I have also used buckwheat, even rice flakes. 1 tbsp chia seeds. Soak overnight.
In the morning, add 1 tbsp coconut oil (or butter or ghee),
½ tbsp turmeric and two to three grinds on the black pepper mill. You will need to add more water when you cook the porridge to achieve the texture you want.
Serve with seeds (sunflower, pumpkin) soaked overnight separately from the other ingredients, and berries or raisins.
I'm Piisa and I will be sharing with you my thoughts on this and that, maybe even on whatever.