You won’t want to eat anything else – Here’s oatmeal porridge

Long-simmered oatmeal and caramelized apple blocks are super delicious together. And don’t forget the browned butter. Eeva Paljakka

There are differences in porridge. Indeed. If you want to treat yourself to oatmeal with oatmeal, grab these two slightly different recipes.

On a weekend morning, there is time to cook the perfect oatmeal.

Here are two super delicious recipes, one of which is oatmeal with browned butter designed by Pidot Productions for Elovena’s 100th birthday party, and another chef Annika Arolainen credit prescription.

Arolainen, who is responsible for desserts at Restaurant Savoy, states that red milk, butter and salt guarantee that oatmeal tastes delicious.

Arolainen cooks his porridge from regular oatmeal, but prefers organic.

– Sometimes I’ve cooked porridge from bigger flakes, but I think regular ones make better porridge. It has a finer and smoother texture, Arolainen says.

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.

Oatmeal with browned butter

(for four)

1 liter oat drink or milk intended for coffee

4 dl large oatmeal

1 cinnamon stick

3/4 teaspoon salt

1. Measure oat drink, cinnamon and salt into a pot. Bring to a boil and stir in the oatmeal.

2. Simmer on the lowest heat of the stove under the lid, stirring occasionally, for 20 minutes.

Sea buckthorn

2 dl brown sugar

2 dl oat cream or cream

2 dl sea buckthorn berries

1. Measure all the ingredients into a pot and simmer for about 20 minutes until the mixture thickens. Strain.

Browned butter

50 g of butter

1. Put the butter in a pan and heat until it starts to foam and smells nutty.

2. Be careful not to burn. Move aside to wait.

Caramelized apples

4 domestic apples

2 tablespoons of brown sugar

1 tablespoon of butter

1 teaspoon of cinnamon

1. Block the apples and remove the seeds. Put butter, cinnamon and brown sugar in a pan. Heat and stir until the sugar dissolves.

2. Add the apple blocks to the pan and cook them on a low heat for about 5 minutes, until the apples have acquired a little color and softened.

In addition

1 dl sea buckthorn berries

1 dl roasted pecans

Assemble the porridge portion

1. Divide the porridge between plates. Spoon on top the caramelized apples, sea buckthorn kinuski and browned butter.

2. Finish with sea buckthorn berries and roasted nuts.

Recipe: Pidot Productions developed for Elovena in honor of the company’s 100th anniversary

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.