Holiday season and childhood taste memories go together. I cooked this delicious porridge of rye meal and cranberry. You need only four ingredients: rye meal, water, salt and cranberry or lingonberry.
For two large or three small portions you need: 1/2 l water, 2 dl rye meal, 1 dl mashed cranberry or lingonberry and 1/2 tsp salt. Soak the rye meal overnight in the water. Put the pan on low heat and add the cranberry mash. Cook on low heat for an hour. The longer you cook the porridge the better the taste. Add water if the porridge becomes too thick.
Add a teaspoon of agave syrup (or any other syrup) on top if you find the porridge took sour. Serve as such or with milk or butter-milk.
This is so delicious and healthy too. It is a porridge not served on ordinary weekdays as it takes time to cook. Lingonberry would be a more typical ingredient in Finland and when I was young most people would have buckets of raw-mashed lingonberry in the cellar. All self picked, of course.
The morning was dark yet not frosty like the mornings last week. The darkness called for candlelight in the kitchen and the porch. Lanterns lit I went to the mailbox for the paper and wondered where it was. Then I remember that it was All Saints’ yesterday, a holiday and no paper published nor delivered today. Turning to my device it was delightful to see that my daily paper is publishing an online version today. The slow Sunday morning saved!
The breakfast then – energizing and warming juice of an orange, two carrots, few slices of ginger and olive oil. Stomach-filling oatmeal with spelt, chocolate nibs and dried apricot and cranberry. A pot of Lavazza Oro, hot and intense.
The sun is up but not out. Seems like the day has not yet began although it’s almost eleven. The street is quiet and quite opposite to the bustle of yesterday with people coming and going, on their way to dinners, parties, family and friends, and to the graveyard to light a candle to the dear ones passed away.
The expeditions out West in North America took me back to cakes, brownies and cookies. The craving for sweet tooth is still there and resulted today in these lovely cupcakes.
This recipe is for 12 small ones.
2 cups of flour, 1 tsp baking powder, 1 cup brown sugar, 4 tblsp butter, 1 tsp vanilla extract, 1/2 tsp salt, 1 egg and 1 cup of water
1/2 cup dried cranberries, 1/2 cup of raspberries, 60 g (ca 2 oz) chopped dark chocolate, 1/2 cup peacans and 1 tbsp cocoa
Pre-heat the oven to 200 C (ca 400 F).
Beat the sugar and butter. Mix in the egg and water. Mix together the flour, cocoa, vanilla extract, nuts and berries, and add them to the batter little by little.
Spoon into small cupcake baking cases and bake for 15 minutes. Let them cool and enjoy!
Filed under Baking, Recipes