Buckwheat Porridge, Apple and Ginger
A porridge more interesting taken from Simon Bajada's beautiful cookbook, 'The New Nordic: Recipes from a Scandinavian Kitchen'.
INGREDIENTS
200 grams (7 Oz) crushed/cracked buckwheat
2 tablespoons linseeds (flax seeds)
1 teaspoon ground cinnamon
2 Granny Smith apples or another tart variety
2 cm (¾ In) piece fresh ginger, peeled
Juice of ½ lemon
1 tablespoon honey
Apples and pears are very well loved in Scandinavian cuisine and trees are everywhere, in orchards or lining major thoroughfares, beautifully old and gnarled with twisted trunks.
A friend made a fantastic short film about preparing this dish using apples picked in the garden surrounding her house. In this recipe, the contrast of the earthy buckwheat with the zingy ginger, lemon and tart apple is fantastic – a great alternative to regular porridge.
METHOD
Bring the buckwheat, linseed, cinnamon and 500 ml (17 fl oz/2 cups) water to a simmer in a saucepan over a medium heat. Cook for about 5 minutes, stirring to start with, then simmer with the lid on for a further 5 minutes. Remove from the heat and allow to sit, still with the lid on, for 10 minutes.
Grate the apples and ginger into a bowl and stir through the lemon juice and honey.
Divide the buckwheat between bowls and top with the grated apple and ginger mixture. Serves 4.
This is an edited extract from The New Nordic by Simon Bajada, published by Hardie Grant Books RRP $45 and available in stores nationwide.
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