Buckwheat porridge, apple & ginger

Buckwheat porridge, apple & ginger

By
From
The New Nordic
Serves
4
Photographer
Simon Bajada

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.

Ingredients

Quantity Ingredient
200g crushed/cracked buckwheat
2 tablespoons linseeds
1 teaspoon ground cinnamon
2 granny smith apples or another tart variety
2cm piece fresh ginger, peeled
1/2 lemon, juiced
1 tablespoon honey

Method

  1. Bring the buckwheat, linseed, cinnamon and 500 ml 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.
  2. Grate the apples and ginger into a bowl and stir through the lemon juice and honey.
  3. Divide the buckwheat between bowls and top with the grated apple and ginger mixture.
Tags:
Nordic
Scandinavian
Scandi
Swedish
Sweden
Denmark
Danish
Norway
Norwegian
Finland
Finnish
Iceland
Icelandic
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