Porridges are a typical case of an old-fashioned dish. For generations, porridge has been eaten as breakfast, dessert, or snack. Due to all kinds of modern breakfast products (such as Cruesli) on the market, the old-fashioned porridges are often forgotten. A shame, because porridge is tasty, a lot healthier than other types of breakfast and snacks, and also easy to prepare yourself. So you know exactly what’s in it!
As described above, porridge is a relatively healthy snack, because no artificial substances are used in it (after all, you prepare the porridge yourself) and because you determine how much sugar you add to your porridge. Porridge is therefore a good snack for people who are on a diet or just want to eat healthily.
Porridge almost always has milk as the basic ingredient (with the exception of barley porridge), which is bound by a type of grain. Because there are many different types of grain, there is also a wide variety of porridge types. The article discusses the following (old-fashioned) recipes:
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Flour porridges / lamb porridge / corn porridges
Ingredients
- 1 liter of milk
- 80 grams flour/cornstarch
- 100 grams of sugar
- A pinch of salt
Preparation method
- Mix the flour in a small bowl with about 100 milliliters of milk.
- Bring the rest of the milk to a boil. Stir occasionally to prevent burning.
- Add the sugar to the boiling milk while stirring.
- Then add the flour mixture while stirring.
- Let it cook until the porridge has the desired thickness.
- Then pour the porridge into the desired shape.
Gorte porridges
Ingredients
- 1-liter buttermilk
- 100 grams pearl barley
Preparation method
- Soak the barley in water for four hours.
- Drain the barley.
- Bring the buttermilk to a boil. Stir regularly to prevent burning.
- Pour the barley into the boiling buttermilk. Stir well.
- Let the porridge simmer for another hour and a half.
- Serve with sugar candy.
semolina porridges
Ingredients
- 1 liter of milk
- 100 grams of semolina
- 100 grams of sugar
- 1 lemon peel
Preparation method
- Wash the lemon thoroughly and then grate the zest.
- Bring the milk to a boil with the grated lemon zest and lemon. Stir occasionally to prevent burning.
- Add the semolina to the boiling milk, stirring constantly.
- Let the semolina cook for three to four minutes.
- Serve hot or cold with brown sugar, currant juice, or cherries.
Oatmeal Porridges
Ingredients
- 1 liter of milk
- 80 to 100 grams of oatmeal
- A pinch of salt
- Sugar to taste
Preparation method
- Bring the milk to a boil. Stir occasionally to prevent burning.
- Stir in the oatmeal while stirring.
- Add a pinch of salt.
- Let the milk simmer for another ten minutes until the porridge has reached the right thickness.
- Serve hot or cold with brown sugar.
Rice pudding
Ingredients
- 1 liter of milk
- 100 to 125 grams of (dessert) rice
- 1 stick vanilla
- A pinch of salt
- Saffron / a cinnamon stick
- 50 grams of sugar
Preparation method
- Bring the milk to a boil, stirring regularly to prevent burning.
- Pour the rice into the boiling milk.
- Add the vanilla pod and saffron.
- Let the rice cook in the milk over low heat and with a lid on the pan (according to my grandmother’s recipe the cooking time is one hour, but if you use dessert rice the cooking time is shorter. See the packaging).
- Add the sugar.
- Let the porridge simmer for another five minutes, without a lid on the pan.
- Serve hot or cold with brown sugar.
