Skip to main content

Brunch Favorites: Whipped Berry Porridge.


For years now me and Magnus have had a tradition of having Sunday brunches. They are like "our thing". Very seldom we ask other people to join us, and it's more like something we love doing just the two of us, together. I guess the tradition (if you can call it that) started when Magnus still worked as a bartender while I had normal office hours. The different working schedules meant that our shared free time was rare and Sundays were the only days that we were both at home by default. Magnus usually worked on Saturday nights and came home around 3 am so we slept late on Sundays and ate a late brunch taking our time and enjoying each others' company.

Now that we both have more normal (and adult) working hours we still enjoy making the brunch on Sundays. The brunches are nothing fancy, normally just fruit and berry smoothies, fresh bread, fried eggs and coffee, but we take joy in preparing it all together having no hurry or haste anywhere. It's the one meal of the week that both of us look forward the most, and no matter how simple the brunch it's my favorite moment of the week.


Lately I've been trying to empty our freezer of all the last summer's produce using up all the last frozen berries and rhubarb before it's time to stock it up again with this year's crops. We've been eating a lot of this type of porridge lately as it's really easy to make, healthy and works just as well as breakfast, lunch or a snack after work. Top it up with fresh fruit (or some more berries from the freezer) and a dash of milk, or just eat it as it is. Magnus prefers to warm his porridge up while I enjoy mine cold. 

I've provided the recipe two ways: the traditional whipped berry porridge with semolina and a gluten free version with polenta. The latter doesn't whip up quite as light and fluffy as the traditional porridge, but that's just a question of appearance and doesn't affect the way it tastes. We usually make the porridge using lingonberries (aka cowberries) but you can use cranberries, currants, blueberries, strawberries or just about any berries you have at hand. The berries can be either fresh or frozen, although I usually only use frozen ones and eat the fresh berries as they are.


Whipped Berry Porridge:
serves 6

1.5 liters of water
3 dl of semolina or 2.5 dl of polenta
8 dl of berries, crushed
0.5-1 dl of sugar (depending on the berries you use and how sweet they are, start with less and add more if needed)
1/2 tsp salt

Bring the water to boil and while constantly whipping add the semolina, or the polenta if you are making the gluten free version. Let the porridge cook slowly for 5 minutes and then add the crushed berries, 0.5 dl of the sugar and the salt. Cook for another 5 minutes, check the taste and add more sugar if needed.

Let the porridge to cool down completely (I usually do it the night before, and let it cool over night in the fridge) before whipping it quite vigorously with an electrical mixer until it turns light in color and fluffy in texture. The whipping part is not necessary and you can just fine eat the porridge hot as it is or serve it cold with some milk.

Comments

Popular posts from this blog

Salut Chéri! Beret Pattern.

Here is the pattern for the berets I've knitted. The name for the beret is from the t-shirt I was wearing when I took the project photos of the first beret for Ravelry. I thought the name suited the beret, since it's quite classical take on the hat that has become the icon of everything French. Happy knitting!

(By Far) The Easiest Way to K4Tog.

I have published earlier a post on an easy way to k4tog - knit 4 stitches together - which is an essential stitch in my Cloud mitten pattern. As you might already know it is a bit challenging especially with 2.5 mm bamboo needles that not only have sharp tips but are bendy and especially prone to snapping. Stubborn as I am, I wasn't going to give up and change the design just to make it easier to knit. So I came up with the idea of using a tiny crochet hook to pull the working stitch through other three. 
I was planning to use this same method when knitting the second pair of Cloud mittens, but alas, I couldn't find the hook anywhere. I seem to have misplaced it and I just can't remember where I put it... And as you know I don't crochet often so the second smallest hook I had was size 3.5 mm which didn't work for this purpose for obvious reasons. 
So I was back to square one trying to figure out how to do the k4tog in an easy way when I got the idea of reversing t…

Cloud Mittens - the Pattern part 1.

This is so long overdue, but I have now finally managed to write down the pattern for the Cloud mittens. Here it is, my Christmas present to all you guys! Enjoy!
CLOUD MITTENS
(Here is the link to the pattern on Ravelry)

You need: 125 m or 135 yards of DK weight yarn (blue sample knit with Novita Wool, 100% wool, 135 m/ 50g) 125 m or 135 yards of sport weight yarn for the lining (blue sample: Garnstudio Drops Baby Alpaca Silk, 70% alpaca, 30% silk, 167 m/ 50 g) 
Needles: a set of 2.5 mm (US 1 1/2) DPNs or circular needles if you prefer Magic Loop method like me
Gauge: 16 stitches and 22 rows = 5 cm (2 inches)


To fit an average woman hand
Intermediate knitting skills required