Semla Porridge: the best combination ever!!!
I just don't seem to get enough of semlor (Nordic Shrovetide buns filled with almond paste and cream) this year which is why I decided to try a semla porridge recipe. Now I am totally in love with it: a Swedish invention to combine semla with oatmeal porridge... I love both sweet buns and porridge! To think how easily one gets the taste of a Nordic sweet bun to porridge is astonishing (just add freshly ground cardamom). And to lift it to the next level, add a small amount of almond paste. It's so delicious I ate it for breakfast, lunch and evening snack one day (the lunch was leftovers from the photo shoot but I could have prepared it specifically for lunch too, photoshoot or not. Any day. Every day.)
To serve it fancy, add foamed milk and toasted almond flakes and finish with some more ground cardamom. Smaklig måltid!
P.S. I already shared this recipe on Instagram (so please remember to follow me @kitchenfoxtales too, some things are posted there only).
Cooking time varies according to oatmeal. I like to cook the porridge slightly thicker in this recipe as it's served with foamed milk, so I'm using liquid in 2:1 ratio to rolled oats (normally I would use 2,5:1). I also always add the oats to cold water and let them soak in the liquid for a few minutes (just a 1-2 minutes is enough). That makes the porridge softer and creamier in my opinion. If you have bought the cardamom readily ground, you might need to add some more. Serve it with foamed milk, toasted almond flakes and ground cardamom.
Ingredients:
- 100 ml rolled oats
- 200 ml water (or 100 ml water and 100 ml preferred milk)
- A dash of salt
- 1/4-1/2 tsp freshly ground cardamom seeds
- 10 g almond paste (or 5 g ground almonds + 1 tsp sugar / sweetener)
Instructions:
- Combine all ingredients in a small pot and wait for 1-2 minutes to let the rolled oats soften in liquid.
- Turn on meidum/high heat and bring to a boil. Turn the heat to a minimum (or even off if your stove is vociferous) and let cook under a lid until done (depends on the type of oats, mine take about 5 minutes). You can leave the porridge on the stove for a bit longer as it will get softer and creamier the longer you let it wait.
- Serve with foamed milk, toasted almond flakes and ground cardamom.
Keittoaika riippuu kaurahiutaleista. Tykkään keittää tästä puurosta hieman paksumpaa (nestettä 2:1 tässä, yleensä laitan 2,5:1). Lisään kaurahiutaleet aina kylmään nesteeseen ja annan niiden liota siellä muutaman minuutin (ihan 1-2 minuuttia riittää). Se tekee puurosta pehmeämpää ja kermaisempaa. Jos käytät valmiiksi jauhettua kardemummaa, sitä saattaa tarvita hieman enemmän. Tarjoa vaahdotetun maidon ja paahdettujen mantelilastujen kanssa ja ripottele vielä kardemummaa päälle.
Ainekset:
- 1 dl kaurahiutaleita
- 2 dl vettä (tai 1 dl vettä ja 1 dl maitoa)
- ripaus suolaa
- 1/4-1/2 tl vastajauhettua kardemummaa
- 10 g mantelimassaa (tai 5 g mantelijauhetta + 1 tl sokeria tai muuta makeutusta)
Valmistusohjeet:
- Laita kaikki ainekset pieneen kattilaan ja anna niiden liota 1-2 minuuttia, ennen kuin laitat lämmön päälle.
- Kiehauta ainekset ja vähennä lämpö sitten minimille (tai sammuta levy, jos se pitää pitkään lämpönsä). Anna kypsyä kannen alla hautuen (aika riippuu kaurahiutaleista. Minun hiutaleeni vaativat noin 5 minuuttia). Voit jättää puuron kannen alle hieman pidemmäksikin ajaksi, sillä se muuttuu sitä pehmeämmäksi mitä pidempään sitä hauduttaa.
- Tarjoa vaahdotetun maidon, paahdettujen mantelilastujen ja vastajauhetun kardemumman kera.
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