Wednesday, August 15, 2012

Øllebrødspulver {Denmark}


I was completely out of steel cut oats, stone ground oats, and polenta. But I still had a bag of  Øllebrødspulver that Rikke had sent from Denmark. So, I started typing in the instructions from the package - thank goodness for Google translate! - and had to do some quick conversions, but I whipped up a pot for breakfast.

Øllebrød is a traditional Danish beer bread porridge. Other than that, I had no idea how it should be served.

I opted to give it some ground cardamom, a splash of vanilla, a bit of sugar, and a pat of butter. Then I topped it with fresh blueberries and raspberries.

Dylan's unfortunate response: "Didn't we already cook Denmark?" Yep. But I didn't have anything else for breakfast this morning. "Can you please get something for breakfast tomorrow...not this?" Fine.

This wasn't a hit. I liked it, but the rest of the family wasn't convinced. Maybe I'll ask a Dane how to actually serve this. Next time...

1 comment:

  1. You serve it as it is but with whipped cream on top.


Share Buttons