September 01, 2010

Whipped Berry Rye Porridge

Today I got a sudden craving for Finnish whipped lingonberry porridge. This has been my favourite for as long as I can remember and it certainly is one of the first things I make (or ask my mum to make) whenever I visit Finland. Unfortunately I don't have access to lingonberries here in Australia, and the lingonberry cordial sold here does not come even close to the flavour that real berries give to this dish. So I've substituted lingonberries with a selection of frozen berries (blueberries, raspberries and blackberries) and instead of using the more popular semolina, I've made this with rye flour. You can use either, semolina gives a much sweeter porridge, but I can certainly recommend using rye flour as well, especially if you want to make this dish even healthier.

The result is a very thick porridge, so if you prefer it runnier you can add the amount of water to 1 litre. Whipping makes the porridge lighter and gives it the most amazing, almost foamy texture. This whipped berry rye porridge makes a perfect breakfast, but I could enjoy it wholeheartedly at any time of the day, even as a dessert, especially if using semolina. I love this warm or cold, and often I have it with a splash of cold milk.

Whipped Berry Rye Porridge
(Serves 2)

700ml water
1 tbs raw honey
about 220g frozen berries of your choice
100g rye flour

In a medium saucepan bring water, honey and berries to boil. Add the rye flour whisking vigorously. Turn the heat to low and let simmer for about 10 minutes stirring often. Once done, place the saucepan in a sink filled with some cold water (water should reach about half way through the outer edges of the saucepan), and leave to cool for a few minutes. Using electric beaters, whip the porridge for 3-4 minutes or until clearly lighter in colour. Serve warm or cold with milk.