Porridge Rommegrot recipe – To wish you a Happy New Year!


There are quiet a few customs around New Years, some of them I have been bought up with include; the people you spend New Years Eve will be the people important to your life in the coming year. That you should never hang a new calender until the old year has finished and that you should never wish someone a ‘Happy New Year!’ until the year has begun.

Now that it is 2012 may I now wish you a Happy New Year! A healthy, hearty and successful 2012 and let me start a new tradition…. to eat breakfast as you mean to go on! Whether it’s a New Years resolution to get into the breakfast eating habit or to breakfast like a king (or queen) let 2012 be the year of the breakfast! Porridge of course 😉

To get this breakfast custom rolling I’m going to start you off with a recipe that originates from the traditional Norwegian New Years day dish of Rommegrot. A sugared sweet and   soured milk and cream dish that I have turned into Porridge dish, fit for any new breakfast king or queen!

Rommegrot Porridge

Rommegrot Porridge Recipe

Rommegrot Porridge

Serves –  Two

Cooking and preparation time – 30 mins


1 1/2 cups of coarse oatmeal

1 cup of water

1/2 teaspoon of coarse sea salt

1 cup of full milk

2 teaspoons of lemon juice

1/2 cup of pouring cream + 2 tablespoons for garnish

1 dessert spoon of Rapadura (or any unrefined sugar)

Cinnamon for garnish


  • Place boiling water into the base saucepan of a Porringer or Bain Marie.
  • In the top saucepan place the oatmeal and the water and stir thoroughly.
  • Bring the water in the base saucepan back to the boil and then reduce the heat slightly, but keeping it high.
  • After cooking the oatmeal for 5 mins stir in the salt.
  • Then pour the milk into the measuring cup and sour by adding one teaspoon of the lemon juice.
  • Add this to the cooking oatmeal and stir thoroughly.
  • After the oatmeal has been cooking for about 20 mins, when it is starting to thicken, add the remaining teaspoon of lemon juice to the cream, stir and then add to the cooking oatmeal.
  • Stir throughly for the last few mins of cooking.
  • Then pour the Porridge into bowls.
  • Sprinkle the Rapadura sugar over the Porridge.
  • Transfer the bowls to either a grill or a warming oven and heat until the sugar has melted.
  • Carefully remove the hot bowls, sprinkle the cinnamon over the Porridge and finally pour the tablespoons of un-soured cream over.
  • Serve hot and enjoy.

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