With Annika Arolainen’s instructions, you will cook velvety delicious oatmeal.
Oatmeal gets better the longer it is allowed to brew. PASI LEISMA
Red milk, butter and salt guarantee that oatmeal tastes delicious. If not even the best in the world. At least that was the opinion of the film director Renny Harlinwhile he ate his hotel breakfast Annika Arolainen boiled oatmeal.
– I heard when Renny praised my porridge to his wife as the best in the world. It was a big deal for me, says Arolainen, who has now moved to the kitchen of restaurant Savoy.
He thinks he will remember Harlin’s comment for the rest of his life, because it really made him feel good.
Arolainen now reveals his oatmeal recipe. Porridge is cooked from ordinary oatmeal, Arolainen himself prefers organic oatmeal.
Since last August, Annika Arolainen has been in charge of the desserts at restaurant Savoy. PASI LEISMA
– Sometimes I’ve cooked porridge from bigger flakes, but I think regular ones make better porridge. It has a finer and smoother texture.
There is only enough water in Arolainen’s porridge that the oat flakes start to puff, after that only milk is poured into the porridge.
The best porridge comes when it is allowed to simmer for a long time. Porridge only gets better the longer it brews. If the porridge seems too thick, you can add milk. Then just mix and the porridge is even more delicious.
– I personally like to eat oatmeal with milk and sugar. Berries and honey are also good in porridge.
According to Annika Arolainen, milk belongs in oatmeal. In addition to that, this time he has added berries and Savoy’s own honey to the porridge. PASI LEISMA
Annika’s slightly better oatmeal
1 dl of water
1 dl of oatmeal
1.5-2 dl of milk
50 g of butter
1 teaspoon of salt
1. Heat the water and add the oatmeal.
2. When the flakes start to swell, add milk.
3. Cook the porridge until cooked and finally add butter and salt.
4. Mix the salt and butter evenly into the porridge and let it simmer for another 15-30 minutes under the lid.
Annika Arolainen laughs that she will surely remember Renny Harlin’s praises all her life. PASI LEISMA
Who is Annika Arolainen?
He is the Chef Patissirie of the restaurant Savoy, which means he is responsible for the restaurant’s desserts.
In January, Arolainen won the chef series in the most important competition in the hospitality industry at the Pro-gala.
In addition, he received a press prize in the same competition.
According to Arola’s predecessor, he supports and encourages others and his positive attitude infects those around him. He shows that youth is not an obstacle to success, as long as it is combined with determination, skill and good cooperation.
According to Arolainen, the best thing about his job is simply that you get to work and be proud to call yourself a chef.
Arolainen’s goal is to be the best chef in Finland.