Right now my head is totally filled up with all kinds of clinical nutrition stuff. I am in the middle of writing my exam paper about obesity in all different aspects. And while my cheeks are flushing, my stomach rumbling and my head spinning like crazy I still feel like writing a new post. Because even at the most stressful times we still need to fill up our stomachs with yummy breakfast that can keep even the busiest soul going for the rest of the day, or at leat until lunch..
Since it is still winter (how long can it last!!) we need some solid, warm and cozy breakfast which at the same time should provide us with lovely nutrients – damn my assignment is shinning through – and energy to fight the snow and cold weather. I love porridge in the winter time, but I do think that porridge made out of rolled oats can be a bit boring. Then I have a thing for rice porridge (and pudding but that’s not really a breakfast recipe, yet..). But since rice porridge is often made of white polished rice free of any fibres what so ever I have thrown my-self into the lovely land of barley.
Barley is a wonderful little grain with lots of fibres (8-9%) it has a nutty flavour and a lovely chewy texture. It is very easy to prepare and easily available in grocery stores, at least here in Denmark.
I have made the porridge very similar to how you would cook a classic rice porridge, with a lot of fluid to be soaked by the grains and a slightly longer cooking time than E.g. porridge from rolled oats. It makes the porridge really creamy and the addition of a vanilla pod fills it with a sweet natural flavour. Since I can’t really let go of my desire for something crunchy and a bit sweet I have made some maple glazed almonds to top with along with some fresh fruit, in this version the seasonal and tasty blood oranges.
I don’t know if you have ever heard of ‘klatkager’ probably not if you aren’t scandinavia. But ‘klatkager’ is made from the leftover rice porridge you make during Christmas. It is very simple and oh so good. You just add some eggs, and often flour and sugar, to the cold leftover rice porridge and fry it in dollops on a pan. It is served with jam and it’s a genius treat for any child or grown up who can’t get enough of rice porridge and pudding. And so I made a barley porridge pancake recipe, which is just as awesome as the classic version. I just added eggs and a spoonful of yoghurt and so the moist delicious and easy breakfast pancakes came to life. Just make a double batch of the porridge and you have yourself a very easy breakfast the next day or evening snack… I have of course included both recipes below… Have fun
Barley Porridge w. maple glazed almonds
1/2 cup whole barley (could be replaced w. whole spelt or buckwheat) (1,25 dl)
1/2 cup water (1,25 dl)
3/4 cup milk (2 dl)
1 vanilla pod
1 tsp sugar (optional)
4 whole green cardamom beans
1 blood orange or regular orange
4 Tbsp almonds
1 Tbsp maple syrup + more to serve
A pinch or salt
1. Cut open the vanilla pot and scrape out the beans. In a pot mix water, milk, barley and the empty vanilla pod and beans + a pinch of salt. Heat until it boils while stirring and then reduce to a simmer. Put on a lid and stir it every 5 minutes until all the fluid is soaked by the barley (about 40 min). If the barley still is a little to dense add some more milk and let it simmer a few more minutes.
2. While the porridge is simmering, make the almonds. Place them in a hot pan with a pinch of salt and dry roast for a minute, then take the pan of the heat and add 1 Tbsp of maple syrup. Stir it and use the remaining heat from the pan to give them a brief caramelisation. Place them on a piece of parchment paper to cool. Chop them roughly.
3. When the porridge is done, remove the cardamom seeds and the vanilla pod. Serve the porridge with slices of blood orange, almonds and a dash of maple syrup
Barley breakfast pancakes
Makes around 10 small pancakes
1 portion of barley porridge
2 Tbsp of thick natural yoghurt or sour cream
Oil or butter to fry
Maple syrup and orange to serve
1. Use a fork to mash the leftover porridge a bit. Stir in the eggs and yoghurt. Heat a skillet on medium heat and add a tsp of oil/butter. Place dollops of barley batter and fry a until golden on both sides.
2. Serve with blood orange, maple glazed almonds & maple syrup – And I love to add a little extra sour cream on the side and maybe a Tbsp of thick blueberry jam
Beautiful mornings require beautiful breakfast – (Aarhus harbour Dec. 2012, 9 am)