Millet porridge with herbs and stewed apples
2 cups whole millet seeds
1/4 cup linseed
2 cup water
4.5 cup milk
A bouquet of spurrey, water pepper, ribwort plantain, camelina and ryegrass
A little salt
Apples
Hazelnuts
Honey
Rinse the millet seeds in cold water. The seeds are quite bitter, but it is neutralized when you rinse.
Bring water to the boil in a pot, add the millet and lenseed and cook for a while over low heat. Remember to stir frequently. Add the milk and the herbs and let the porrige cook until the millet seeds are tender. Season to taste with salt.
Stewed apples and nuts: Crush the nuts. Clean and dice the apples. Place nuts and apples in a pot over the fire and add a little water. When the apples are tender you may add some honey.
Millet porridge with toasted nuts and stewed apples
2 cup whole millet seeds
2 cup water
4.5 cup milk
A little salt
Hazelnuts
Cinnamon
Honey
Stewed apples
Rinse the millet seeds in cold water. Bring water to the boil in a pot, add the millet and cook for a while over low heat. Remember to stir frequently. Add the milk and let the porrige cook until the millet seeds are tender. Season to taste with salt.
Toasted nuts: Crush the hazelnuts and put them on a hot pan. Toast for about 5 minutes until golden brown.
Stewed apples: Clean and dice the apples. Place them in a pot over the fire and add a little water. When the apples are tender you may add some honey. Season to taste with cinnamon.
Barley porridge with smoked bacon and vegetables
8-10 cup water
3 cup barley groats
150 g smoked bacon
100 g celery
100 g carrots
100 g onions
Mix barley groats and water in a pot by the fire. Remember to stir frequently and turn the pot to prevent the porridge from burning. It may be necessary to ad a little more water ad you don't want the porridge to become too thick.
Chop the bacon and the vegetables. Cook on a pan until golden brown. Then transfer the bacon and vegetables to the pot with the porridge.
Cook the porridge for another 25 min. and serve.
Wheat porridge with raspberries, nuts and apples
8-10 cup water
3 cup cracked wheat which has been left to soak in cold water overnight.
1 cup nut kernels
1 cup raspberries
1 cup apples, diced
3-4 tablespoon honey
1 tablespoon salt
Drain the cracked wheat. Mix the wheat with 8 cups water in a pot by the fire. Remember to stir frequently and turn the pot to prevent the porridge from burning. It may be necessary to ad a little more water ad you don't want the porridge to become too thick.
Crush the nut kernels. Clean the apples and remove the cores. Dice the apples.
When the porridge has cooked for about 45 minutes, you want to add the nuts and raspberries. Season with honey and salt and cook for another 10 minutes. The raspberries will colour the porridge pink.
1 cup = 150 ml approx.
Ribe VikingeCenter's 2012 project 'Nordic food is Viking food' is supported by Region Syddanmark.