There are oatmeal, and slightly better oatmeal.
Oatmeal brewed for a long time is really delicious. Eeva Paljakka
Porridge porridge is available at Lapland Hotels Bulevard. Oatmeal has been cooked for breakfast at a hotel in Helsinki, and many who have eaten it will remember it for a long time.
Puuro’s father is a kitchen manager Mika Heiskanen.
Puuro was born from a long collaboration between Heiskanen and Helsingin Mylly three years ago.
– At the product development meeting, I asked Helsingin Mylly for a barely peeled oat grain, and preferably gluten-free, Heiskanen reveals.
He recalls that Lapland Hotels Boulevard was still under construction when the Helsinki Mill Esa Vainikainen brought a 5-pound sack of grain to a helmeted kitchen manager on a construction site.
Porridge’s cooking instructions developed like many other instructions: as a result of a long experiment.
On the eve of the hotel’s opening day, Heiskan had two porridge options. Even the chef Hans Välimäki has had a say in porridges.
– Our friend Hans walked in and immediately got a test drive between the two porridges.
That story doesn’t tell if Välimäki’s favorite was the same porridge that now reaps fame at breakfast.
The breakfast at Lapland Hotels received an honorable mention in the food tourism competition. Lapland hotels
– Since the hotel opened and in the last couple of years, porridge has become a celebrity among staycation guests. Many say it is the best porridge in the world. This is heard every single morning, says the hotel manager Saija Syväjärvi.
Restaurant Manager Riikka Tenhunen reminds that even at Christmas, oatmeal is not left out.
Instructions for the best oatmeal in the world can also be found Mikko Takalan, Sami Rekolan and Tommi Anttonen From the book Porridge.
Porridge of porridge
(for four to six gourmets)
The previous night’s base:
250 g of oatmeal
0.5 l of water
1 tablespoon salt
1. Simmer in a 100-degree oven for 4 hours.
2. Put the porridge base to cool overnight.
In the morning the following is added to the porridge base:
1 liter of red milk
50 g butter
1. In the morning, mix milk and butter with the porridge base. Let simmer in the oven.
2. Simmer for 20-30 minutes.
At breakfast, attention has been paid to the quality of the ingredients. Lapland hotels
Honorable mention in the food competition
Last autumn, Lapland Hotels received an honorable mention in the nationwide Hungry for Finland food tourism competition.
The honorable mention was justified by a great concept that stands out from other hotel breakfasts and by a distinctive breakfast product that emphasizes locality. The explanation also mentioned the investment in the presentation of breakfast and the introduction of Lapland’s food culture to the cities.
The competition encourages food and tourism-related networks to develop food tourism offerings based on responsibility and locality. Last year, a total of 77 products took part in the competition and the final was reached by 14, from which the jury selected the award-winning and honorable mentions.
Kitchen Manager at Lapland Hotels Tero Mäntykangas according to breakfast has always been as important a meal as dinner.
– If we manage to convince our guests with breakfast, they will probably want to eat in the hotel restaurant in the evening as well. A good breakfast will make people stay with us next time as well.
Breakfast is one of Lapland Hotels’ best-selling food products in city hotels.
The story was originally published on October 7, 2021.