English Porridge / Engelsk Havregrøt

A classic breakfast porridge recipe found on food52.com
English Porridge / Engelsk Havregrøt

This porridge is just right. It calls for equal parts of two styles of oats, which means the steel-cut bits keep their pop, while the rolled oats melt around them — and getting them to the perfect texture only takes 20 minutes. Cooking with half milk, half water is enough to make it feel rich and loving, without slogging you down first thing in the morning. This will seem like a lot of salt. But it won’t be too much, because at the end you’ll add something sweet and something milky and it will all live in harmony.

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Oat Porridge and Compote of Dried Fruit / Havregrøt og Kompott av Tørket Frukt

A breakfast recipe from “Sunt og Godt” (Wholesome and Nice) published by Det Beste in 1988
Oat Porridge and Compote of Dried Fruit / Havregrøt og Kompott av Tørket Frukt

A bowl full of steaming, old-fashioned oat porridge taste great with spicy fruit compote and a dollop of yogurt on top.

I grew up eating oat porridge every weekday as a kid. Mom soaked the oats over night and made the porridge in the morning. It was not a fancy kind like the one above, just plain porridge with a little milk and a drizzle of sugar, but I loved it anyway – Ted

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The Christmas Recipes – Part 11

The Christmas Recipes – Part 11

Christmas Porridge / Julegrøt
Christmas Porridge / Julegrøt

Christmas Paper Hearts / Julekurver
Christmas Paper Hearts / Julekurver

Velvety Oat Porridge / Fløyelsmyk Havregrøt

A classic Norwegian porridge recipe found on
lindastuhaug.blogg.no via alleoppskrifter.no
Fløyelsmyk havregrøt_post

For many Norwegians oat porridge is a good start to the day, but it might as well be enjoyed for lunch, dinner or supper. Adjust the batch according to your needs, and feel free to use another topping like fruit, berries, nuts, cottage cheese or similar.

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The Christmas Recipes – Part 4

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Christmas Kisses / Julekyss
Christmas Kisses / Julekyss

Prune Porridge / Sviskegrøt
Prune Porridge / Sviskegrøt

Millet porridge / Hirsegrøt

A classic breakfast porridge recipe found on tine.no
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Millet porridge is a flavorful porridge suitable for both breakfast and and an evening meal. The porridge can be cooked with whole grain or millet flakes.

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Semolina Porridge / Mannagrynsgröt

A Swedish breakfast porridge found on receptfavoriter.se
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Porridge made from semolina is great with cold milk, cinnamon, sugar, applesauce, jams, nuts, fruit salad or seeds. Semolina is the small grains from the innermost part of the wheat.

This kind of porridge is popular for breakfast in Scandinavia not least among childeren. Semolina porridge is particularly popular in Sweden.

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Western Norwegian Sour Cream Porridge / Vestlandsk Rømmegrøt

A traditional Norwegian porridge found on sunnmørskost.no592_vestlandsk rømmegrøt_post

I know I’ve posted Norwegian sour cream porridge before, but as with all traditional foods there are local variations. This recipe is from Western Norway and the only dairy product it contains is sour cream, on the other hand it feature the two types of flour.

000_recipe_eng_flagg Recipe in English  000_recipe_nor_flagg Oppskrift på norsk

Recipe posted at:
FoodieFridays_buttonpurebloglove_smallfiestafriday

Velvet Porridge / Fløyelsgrøt

A traditional Norwegian porridge recipe
found on bygdekvinnelaget.no
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Velvet Porridge with a lump of melting butter, sugar and cinnamon is comfort food for most Norwegians my age. It is a trip down memory lane all the way back to the fifties bringing sweet childhood memories in every spoonful and every drop red juice.

000_recipe_eng_flagg Recipe in English  000_recipe_nor_flagg Oppskrift på norsk

Recipe posted at:
FoodieFridays_buttonpurebloglove_smallfiestafriday

Traditional Norwegian Rice Porridge / Tradisjonell Risgraut

A traditional Norwegian porridge recipe found on spar.no178_graut_post

Porridge has long traditions as both everyday meals and party food in Norway. This recipe is originally from Sogn og Fjordane, a county in the western part of the country. At Christmas some of milk in the rice porridge is usually substituted with cream to make an extra delicious porridge. Traditionally Norwegian drink berry syrups diluted with ice cold water with porridges like this as seen in the picture above.

178_graut2In the old days (and some places still) rice porridge was set out on Christmas eve for the “Nisse”, a Norwegian relative of the Brownie, the Pixie and the Leprechaun. The “nisse” was believed to take care of the animals and and look after the houses on the farm and he could get right cross if he didn’t get his Christmas porridge and play the people living there the naughtiest pranks.

000_recipe_eng_flagg Recipe in English  000_recipe_nor_flagg Oppskrift på norsk

Recipe posted at:
FoodieFridays_buttonpurebloglove_smallthe-weekend-social-badge-small-msp-1

 

In Context:
From the time Norwegians started with written records there is no dish which has been mentioned more often than porridge. Many believe it is the oldest dish we have. Porridge has long traditions in Norway and the named comes from the old-Nordic word “grautr” meaning coarsely ground or coarse.

In the beginning the porridge was based on very rough flour. Grains were crushed in a stone mortar which gave the porridge a significantly coarser texture than the porridge we know today.

Porridge with amanita
178_graut3The Vikings believed that it was only the peaceful people who ate porridge. It was said that one who had eaten his fill of porridge, would fall asleep before long. Rumour nevertheless has it, that it porridge was boiled with large amounts of amanita added, this to make the Vikings go berserk.

Inept without porridge hands
The consistency of porridge improved when the hand mill came into use around 300 AD. In the early Middle Ages porridge known to be sacred. A woman who couldn’t make a decent porridge, might as well just pack it in, she was totally without a chance of getting married.

Class Differences in porridge
Around the year 1340 rice porridge became known in Norway. The  today so loved porridge was at the time reserved for the rich as it was back then a very exclusive dish. The supply of rice was not great at the time.

There was clearly a class difference in the type of porridge Norwegians ate back then. Ordinary people ate oat, barley or rye porridge, while the more affluent bragged about having eaten rice porridge when they felt the need to accentuate themselves as extra exclusive eaters.

Christmas Porridge / Julegrøt

A traditional Norwegian Christmas recipe found in “Jul I Huset”
(Christmas In The House) published by Hjemmets Kokebok Klubb in 1984

julegrøt_post

This kind of Christmas porridge has a long tradition in many families in Norway, but not as dinner, but lunch, on the 24th. And in that porridge many hide a peeled almond and the one that finds it in their porridge wins a prize. In my family as in many others that prize is a huge marzipan pig.

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I’ve chewed myself sick on a few of these up through the years – Ted
Winking smile

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Prune Porridge / Sviskegrøt

A classic Norwegian Christmas dessert found on dinmat.no106_sviskegrøt_post

Prune Porridge has long traditions as dessert for the big occasions in Norway and not least when it comes to Christmas Eve dinner.

Prunes are still a win-win commodity, available everywhere at a cheap price. And most know the prunes blessings beyond as serving as a very nice sweet treat.

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Sour Cream Porridge With Cured Meat or Sausage / Rømmegrøt Med Grøtpinne

A recipe from “Mat For Alle Årstider” (Food For All Seasons) published by Det Beste in 1977

rømmegrøt med grøtpinne_post
traditional badge2Sour cream porridge is considered one of the most traditional Norwegian dishes, and it is for many families the obvious choice for Whitsun Eve, Midsummer’s Eve and “Olsok”*. The porridge is usually served with traditional cured meat or sausage called “grøtpinne” (literally; porridge stick).

A lot of people find sour cream porridge a little to heavy in our day and age, one has to admit that it is far from health food :-). On the other hand it is exceptionally delicious and eating it a couple of times a year will probably not kill you, I for one am at least willing to take that chance – Ted

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* Olsok (literally "Olaf’s Wake" or "Olaf’s Vigil" – that is the eve of St. Olaf’s Day) is now the Norwegian name for 29 July, traditionally the date of the death of King Olaf II Haraldsson of Norway in the Battle of Stiklestad, east of Nidaros (Trondheim), Norway, in 1030. Olaf was canonised by Bishop Grimkell in Nidaros on 3 August 1031, and is remembered as Rex perpetuus Norvegiae, the Eternal King of Norway. More so than his attempts to finally (and forcefully) convert the country to Christianity, Olaf’s martyrdom at Stiklestad appears to have contributed decisively to establishing the Church in all parts of the country. Until the Lutheran reformation in the Nordic countries in the 16th century, Olsok was a major church feast .

Traditional Norwegian Cream Porridge / Fløtegrøt

A traditional recipe from Bamble in Telemark found at matoppskrift.no
 
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traditional badge2Cream Porridge is an old tradition for various occasions in Bamble in Telemark. It was for example used when haying was finished and everything was safely brought inside. Then all the farm people would gathered for haying porridge. Furthermore, it has been a long tradition to eat cream porridge at midsummer. Then the porridge was decorated with birch leaves. In earlier times, it was also common for cream porridge to be brought as maternity porridge after a childbirth.

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See this and lots of other delicious recipes here:
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