Rice Porridge

Porridge making couldn’t be easier. Just mix everything and keep in the oven until it’s ready to eat. Porridge that is made in the oven is different from the one that is cooked on the stove, but I wouldn’t say either of them is better than the other. Rice porridge can be served with berry soup, but I prefer mine with sugar and cinnamon.

Baked Porridge

margarine
1 l soy milk
2 dl porridge rice or broken barley
0,5 tsp salt

Grease an oven proof dish with margarine. Mix milk, rice and salt in the dish and bake in 175 Celsius degrees for 1,5 hours.

Pink Porridge

Whipped lingonberry porridge is commonly eaten as dessert, but it can also be served for breakfast or as a snack. And it’s vegan. Similar porridge can also be made of red currants or other berries or fruits, but lingonberry is the most popular. The recipe below is for 2 or 3, but you can make a bigger batch, it stays good in refrigerator for days.

Lingonberry Porridge 

5 dl water
0,75 dl wheat semolina
0,5 dl sugar
1 dl crushed lingonberries

optional: soy or oat milk and sugar for serving

Bring the water to boil. Whip in the semolina and cook about 10 minutes. Add sugar and lingonberries, mix well and allow to cool. Whip (with electric mixer) until soft and light pink.

Porridge without berry skins: use 2 dl whole lingonberries instead of 1 dl crushed. Bring the water to boil, add the lingonberries and slowly boil them 20-30 minutes or until the juice comes out of them. Sift the skins out, bring the juice to boil again and make the porridge as described above. My mum uses this method, but I don’t mind about berry skins so I use the easier method.

Luxurious Breakfast

Usually my breakfast is only a cup of coffee and couple of slices of bread. Sometimes on weekends when you don’t have to hurry anywhere it’s nice to have a bigger breakfast. Today I had vegan tortilla Española (Spanish omelet), soy yogurt with strawberries and muesli, carrot bread I baked yesterday, juice and coffee. Now my stomach is so full that I think I don’t have to eat anything before dinner.

Tortilla Española

2-3 tbsp oil
3 potatoes
1 small onion
2 dl chickpea flour
1 tsp baking powder
1 tsp parsley
0,5 tsp turmeric
0,25 tsp paprika (only for colour)
salt and pepper
2 dl cold water

Peel the potatoes, cut in half and slice thinly. Chop the onion coarsely. Heat the oil in a pan and put the potatoes in it. Be careful, the oil can splatter and burn your hand. Fry few minutes. Stir often to avoid potatoes sticking together. Add the onion and continue frying until both potatoes and onion are soft and lightly browned. Remove from heat.

Combine the dry ingredients in a bowl. Add water and whisk until well mixed. Add fried potatoes and onion. You can let the mixture sit 10-20 minutes, but it’s not required. Heat the pan again, add more oil if needed. Spread the mixture to the pan and fry on medium or low heat until the surface is dry and bottom is browned. Flip and fry until the other side is browned too.