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Archive for Breakfast

Porridge with milk and dewberry jam

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Photo: Jakob Fridholm/imagebank.sweden.se

 

Porridge with milk and dewberry jam
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Recipe type: Breakfast
Author: Sofia Hortlund & Nadia Nygren, Grythytte akademi
The dewberries are closely related to the blackberries and are common throughout most of the Northern Hemisphere. The sweet berries are perfect to cook into jam.
Ingredients
  • Porridge:
  • 2dl (1 cup) oatmeal
  • 5dl (2¼ cups) water
  • 1 teaspoon salt
  • Dewberry jam:
  • 1 liter (4½ cups) dewberries, rinsed and cleaned (can be replaced by blackberries)
  • 7dl (3¼ cups) granulated sugar
  • 1 pinch of sodium benzoate
Instructions
Porridge:
  1. Boil the oatmeal, water and salt in a saucepan.
  2. Let simmer on low heat while stirring.
Dewberry jam:
  1. Layer the berries and sugar in a saucepan and let the berries stand in a cool place overnight.
  2. Heat the pan slowly, shaking the pan now and then.
  3. Boil the jam on low heat for 15 minutes.
  4. Pull from heat and skim off.
  5. Mix the sodium benzoate with a bit of jam and pour into the saucepan.
  6. Pour into well cleaned jars and put on the lid.
Serve:
  1. Serve with cold milk and spoon a generous spoonful of jam on top of the porridge.
 
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Swedish recipes

May 11, 2012

Soured milk with preserved cloudberries and muesli

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Photo: Magnus Skoglöf/imagebank.sweden.se

 

Soured milk with preserved cloudberries and muesli
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Recipe type: Breakfast
Author: Sofia Hortlund & Nadia Nygren, Grythytte akademi
Cloudberry is often referred to as the yellow gold of “Norrland” It is a deliciously tasting berry that grows on mires and marshes.
Ingredients
  • 2 portions soured milk
  • Raw preserved cloudberries:
  • 200g (7 oz) of cloudberries, cleaned and rinsed
  • 1dl (½ cup) sugar
  • Muesli:
  • 6dl (2½ cups) rolled oats
  • 2dl (1 cup) rye flakes
  • 2dl (1 cup) flaxseed
  • 1dl (½ cup) almonds, chopped
  • 1dl (½ cup) pumpkin seeds
  • 1dl (½ cup) water
  • 2 tablespoons honey
  • 1 tablespoon canola oil
  • 1 teaspoon cinnamon
Instructions
Preserved cloudberries:
  1. Mix cloudberries and sugar until sugar dissolves.
Muesli:
  1. Add all dry ingredients on a plate.
  2. Stir together water, honey, canola oil, cinnamon.
  3. Squeeze the liquid into the mixture with your hands.
  4. Roast in the bottom of the oven for 15 minutes at 175°C/350°F, stirring occasionally to get an even golden brown color.
 
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Swedish recipes

April 17, 2012

Breakfast sandwiches

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Photo: Jakob Fridholm/imagebank.sweden.se

 

Breakfast sandwiches
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Recipe type: Breakfast
Author: Sofia Horlund & Nadia Nygren, Grythytte akademi
Serves: 2
The Swedish breakfast is usually served cold and is a combination of sandwiches and yoghurt with some sort of flakes or muesli, and to that you drink juice, chocolate, coffee or tea. The tradition of serving cereal in milk or soured milk is quite new, even though it was previously common practice to break down flatbread or crisp bread in soured milk. Porridge has been a breakfast food for thousands of years and is still a living tradition.
Ingredients
  • Sausage sandwich:
  • 2 slices sourdough bread
  • 2 tablespoons butter
  • 4 slices of Falun sausage, fried
  • watercress, picked
  • Egg sandwich:
  • 2 eggs, cooked and sliced
  • 2 slices sourdough bread
  • 2 tablespoons butter
  • cchives, finely chopped
  • sea salt
  • black pepper, coarsely ground
Instructions
 
 
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You can read more on the Falun sausage (Falukorv) on Wikipedia.

Swedish recipes

March 18, 2012

The perfect summer lunch: Strawberries and filmjolk

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Swedish filmjolk with strawberries and toasted oat kernels. Photo: Anne Skoogh

Strawberry season is upon Sweden, with strawberry sellers along the roads and outside (but usually not inside!) every grocery store. Purists will only buy Swedish berries, but I admit that I’m just as happy with Spanish or Belgian ones at the beginning of the season. You’ll find plenty of strawberries from early June until sometime in mid-July, depending a bit on the weather. The price will vary greatly as well.

Strawberries can be enjoyed a million different ways, but one of the easiest is simply with a bowl of filmjolk – soured milk – or yogurt. It’s a great summer lunch. I like some crunch as well, so I always add a few spoons of granola or cornflakes. A new find, and a perfect topping,  toasted oat kernels with cinnamon.

Nothing says summer like a bowl of berries. Photo: Anne Skoogh

It’s also the perfect base for homemade muesli or granola, and it would be great as a dessert topping as well, bringing some crunch to a fruity ice cream sundae .  And you can certainly just eat them as they are, as a reasonably healthy snack.

You need oat kernels, though, and they can be hard to find. In Sweden, one of the producers is Risenta, and the bag can be found near the health food isle, or with the baking grains in the grocery store. If you can’t find them, regular rolled oats are also delicious when toasted the same way, and for something totally different but just as tasty, you can always toast some almonds or hazelnuts.

Risenta Oat Kernels - perfect for toasting. Photo: Anne Skoogh

Toasted Oat Kernels
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Recipe type: breakfast
Ingredients
  • 100 ml oat kernels (a little less than 1/2 cup)
  • 1 tbsp sugar
  • 1 tsp cinnamom
Instructions
  1. For the toasting, use about 100 ml oat kernels – a little less than half a cup. Measuring isn’t important. Place them in a dry frying pan (and I really recommend a non-stick pan here) and sprinkle with about one tablespoon of sugar and a teaspoon of cinnamon.
  2. Toast on medium high heat until the sugar has melted and the kernels are sticking together.
  3. Turn them out on a plate to cool, and break apart as needed. Keep in a tight-lidded jar, if you want to keep them for more than a few days.
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Anne Skoogh

June 16, 2011