My favorite winter porridge (øllebrød)
Good evening lovelies, I hope you have had a great week ♥
Christmas is getting so close now and I can’t wait to just relax with my family and lots of good food! I still have one or two Christmas posts prepared, but I have gotten a couple of messages from you guys asking for non-Christmas related posts as well, so I thought I would share one of my favorite winter recipes with you guys before I continue with all things Christmas ;)
Øllebrød is an old school Danish porridge that I was completely obsessed with as a kid and then re-discovered my love for last year when I had to create a modern version with skyr for Iform magazine. It is now my go-to whenever the weather gets too cold and gloomy as it offers immediate comfort and is so filling and delicious! ♥
Make sure to check out my go-to oatmeal recipe as well right here!
– Yields serving
5 slices of rye bread
5 deciliter (2 cups) water
½ teaspoon pure vanilla powder
1-3 tablespoons honey (adjust amounts to your liking)
A pinch of salt
Skyr or greek yoghurt
Crumble the rye bread into a saucepan with the water, vanilla powder, honey and salt. Bring it to a boil and then let it simmer for 10 minutes on low-medium heat while stirring occasionally. Taste the porridge before serving and add more honey if needed – you can also add more water if it is too thick. Serve the porridge with skyr, figs, pecans and bee pollen.