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But today we find thousands of oatmeal porridge recipes on social media: from spicy boletus with dessert to chocolate, everyone would choose their favorite.
On October 10, to mark the World Porridge Day, food blogger Gabrielė Žutautaitė set out to find out which porridge Lithuanians like best. For “Breakfast”, the author invites you to try unexpected porridge recipes and rediscover this dish.
G.Žutautaitė together with the experts on grain products “Malsena” on their social networks asked Lithuanians: what is your favorite porridge? In the all-round “Porridge” choices, Lithuanians offered more than a hundred different porridge recipes to sweeten their breakfast, lunch or even dinner table.
“If we used to imagine porridge as a gray grain with a piece of butter, today we have forgotten this stereotype: due to social media, the porridge has shone with new colors. Boiled, baked in the oven, puffed up in the refrigerator overnight – porridges are now eaten in all sorts of ways. Along with the classic combinations, do not be afraid to look at the porridge as a canvas for various breakfasts or even lunches. In this way, even the most skeptical join the ranks of their fans, ”says the blogger.
G. Žutautaitė says that today porridge with different vegetables, cheeses, fish is becoming more popular, and especially with basil pesto and fried eggs. Of the sweet combinations, the most surprising are pearl barley with honey and corn porridge with sugar and cinnamon.
Tips to get started
As the community of oatmeal consumers grows, ask more questions about how to make a delicious oatmeal dish that will allow you to fall in love with this dish all over again. Malsena’s technologist Rima Gerulaitienė shares three top tips that will come in handy for cooking lots of porridge.
- The most important thing is to choose the right flakes according to the type of porridge you are going to prepare. For example, large oats from all parts of the grain are best suited for overnight puffy porridge. If you choose the ones that are made quickly, these can become too soft over time. Chopped oatmeal is also suitable for overnight puffing, but it still needs to be boiled, otherwise it will be a bit too tough and not silky in texture.
- Don’t miss one of the essential steps: toast thoroughly before cooking. Five minutes in a pan with a piece of butter, and your porridge will get a much better texture and a richer flavor.
- The success of the gruel will also depend on the ratio of liquid to sand. The ratio of oatmeal to liquid is usually 1: 2, it takes twice as much liquid. However, the amount of water for instant or chopped oatmeal will vary, so read the package recommendations carefully.
Which porridge to choose, sweet or with cheese?
Although it has been customary to season porridge with sweet toppings, cheese porridge is now said to be the new risotto. A bowl of oatmeal, which is not made with milk but with broth, is a great discovery by G.Žutautaitė. According to her, some Lithuanians are gradually domesticating this porridge.
“We take over the cheese porridge culture of Asian countries, where cereals are combined with salty meats, fried vegetables and even fish sauce. We are already seeing this trend in Europe, with more and more oatmeal-oriented restaurants establishing themselves here, such as 26 Grains from London and Grød from Denmark. This shows that combinations of different cereals and tasty breakfast bowls are winning more and more hearts, ”says the food blogger.
Try 2 delicious and simple recipes
In the “Porridge” contest, Lithuanians chose two recipes that received the most sympathy, which G.Žutautaitė invites you to make this weekend, celebrating the World Oatmeal Day.
Banana nut butter oatmeal (1 serving)
Ingredients:
- 50 g of rolled oats from all parts of the grain
- 200 ml of your favorite vegetable milk
- 1 ace coconut oil
- ½ as salts
- a pinch of cinnamon
- 1 banana
- 1 vs nut butter
Melt the coconut oil in a saucepan and add the oatmeal. Broil briefly until the nutty aroma begins to spread. Pour the vegetable milk, add salt, cinnamon, let the porridge simmer and cook for 3 minutes.
Mash half of the banana with a fork, cut the rest. After cooking for 3 minutes, add the mashed banana and nut butter to the porridge. Turn off the heat, cover with a lid and let the porridge rest for 2 more minutes.
Serve the porridge with the remaining chopped banana and a little more of the nut butter.
Buckwheat porridge with fried vegetables and egg (1 portion)
Ingredients:
- 60 g of buckwheat
- 200 ml of water
- 1 as you go out
- a pinch of Provencal herb mix
- 2 vs olive oil
- 1 clove garlic
- ½ onion, chopped
- ¼ red bell peppers, chopped
- 3-4 mushrooms, chopped
- a handful of spinach
- 1 egg
- hot pepper flakes
- fresh dill
Put buckwheat in a pot, pour them with water, put 1 as salts. Cover with a lid, bring to a boil and cook for 15 minutes.
While the buckwheat is boiling, heat the olive oil in a skillet. Toasts with onion, paprika, mushrooms, spinach with salt and Provencal herbs. At the end, grate a clove of garlic. Beat the buckwheat in a pan with the vegetables, let them cook together for a few minutes.
Heat the olive oil in another pan, fry the egg in it, sprinkle it with salt and hot pepper flakes.
Serve the porridge: first put the buckwheat in the bowl, then the fried egg, sprinkle everything with fresh dill.
