Something about winter makes me cook a lot more Swedish food....
This is handy because you put it in the oven overnight and its ready for breakfast. Perfect for a chilly morning.
Combine in your dutch oven:
6 c water
2 c steel cut oats
1/4 t salt
Cover and place in a larger pan filled with hot tap water to reach halfway up the sides of your dish. Place in oven at 250 degrees. Bake overnight - eight hours.
Eat hot with lingonberry preserves or cinnamon sugar and milk.
Evidently the leftovers were commonly pressed in a bowl, then sliced and fried in butter & served with jam for another breakfast on another day!
From Scandanavian Feasts by Beatrice Ojakangas
This is handy because you put it in the oven overnight and its ready for breakfast. Perfect for a chilly morning.
Combine in your dutch oven:
6 c water
2 c steel cut oats
1/4 t salt
Cover and place in a larger pan filled with hot tap water to reach halfway up the sides of your dish. Place in oven at 250 degrees. Bake overnight - eight hours.
Eat hot with lingonberry preserves or cinnamon sugar and milk.
Evidently the leftovers were commonly pressed in a bowl, then sliced and fried in butter & served with jam for another breakfast on another day!
From Scandanavian Feasts by Beatrice Ojakangas
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