Whipped Cranberry Porridge (The Prettiest Porridge Ever) & A Guest Post For A Cup Of Jo

Whipped Cranberry Porridge | My Blue&White Kitchen

Maybe you have followed me for long enough that you remember my post about Whipped Lingonberry Porridge almost a year ago as a "this-is-not-a-Valentine's-Day-recipe-although-it's-pink" thing. This time, I'm following my traditions with not being into Valentine's Day and blaming coincidence (or faith?) for me sharing a pink dish only a week before that said lovers' day. But here I am. And here it is. Whipped berry porridge - one of my most favorite breakfasts/midday snacks/Nordic fairs/berry power bowls.

As I realize that lingonberries are a Nordic (hello there Ikea!) or at least European thing, I recreated this old favorite with cranberries. Both the taste and color are almost identical to the more traditional version, so this porridge could still be seen as being highly authentic. Well, at least sans the toppings. The toppings are a modern twist on the dish. I love toppings, so I really like to add some texture and flavor to this pink breakfast bowl.

I'm also on A Cup of Jo this week sharing this porridge as part of the weekly food series. I discovered Joanna's site a couple of years ago and have been a regular reader ever since. There are always so many exciting links and reads, and I always leave feeling inspired. I especially remember this hair tutorial post (when I still had long enough hair to do awesome things like that... now all I do is this), these cute faces, and how Molly's egg-in-a-hole was a life-changing discovery. So yeah, I'm pretty excited to contribute and maybe inspire others in the same way as I have been inspired.

Hop on over to A Cup of Jo to read more about the porridge!

Whipped Cranberry Porridge

serves 4 to 6

As I don't like to start my day with a breakfast loaded with sugar and as I want to keep some of that lovely tartness cranberries are known for, this porridge isn't very sweet. Feel free to add more sugar to taste. However, remember that the milk will balance out some of the tartness. Chilling the porridge is crucial – you won't be able to whip it probably if it's still warm. 

8 dl (3 ¼ cups) water
250 g (4 ½ dl; 2 cups) frozen (or fresh) cranberries
pinch of fine sea salt
100–150 g (1 ¼–1 ¾ dl; ½–¾ cup) granulated sugar, depending on your taste
120 g (1
½ dl; ⅔ cup) farina (Cream of Wheat)

milk of your choice, to serve
optional: toppings of your choice

In a medium pot, combine the water and cranberries. Bring to a boil and boil for 10 to 15 minutes.

Add the salt and sugar. Gradually whisk in the farina. Depending on how long your farina needs to be cooked, let simmer for 5 to 10 minutes stirring constantly. Taste and add more sugar if desired. Remove the pot from the heat and let the porridge cool to room temperature.

When the porridge has cooled to room temperature, whisk until light and fluffy. The color will turn from magenta to light pink.

Serve at room temperature or cold with milk and toppings of your choice.

The porridge can be stored in the fridge for a couple of days. For the perfect texture, whisk it again before serving.

Whipped Cranberry Porridge | My Blue&White Kitchen

Related posts

Toscakaka – Nordic Caramel Almond Cake

Toscakaka − Nordic Caramel Almond Cake | my blue&white kitchen

Drumroll, please... My summer vacation started this week! Wohooo! I still can't get my head around the fact that someone is actually paying me for doing nothing. So for the next 4 weeks I get paid for sleeping in, eating strawberries and fresh peas by the handful, hanging out with friends and family, spending way too much time watching music videos like this one, staining my hands with the sweet juices of cherries, chatting with the lovely lady at the farmers' market, sitting on the porch enjoying a glass of chilled rosé, and watching the World Cup every single night. Absolutely no complaints.

This occasion definitely calls for cake. So how about toscakaka? It's basically a classic pound cake topped with one giant Florentine. Pretty damn genius if you ask me. Not without reason is it one of the most loved cakes in Scandinavian baking. I'm not sure of its origin but already my great-great-grandmother, a known cook, baker, and author, baked this cake. The ingredients must have been rather expensive at that time so I guess it has been a treat reserved solely for the upper class.

This cake is baked according to a family recipe. Toscakaka was my late great-grandfather's signature cake, and luckily he left a small note with the ingredients needed to recreate this treat. I've kept that small piece of paper like a gem for several years now, but somehow I've never actually made the cake. Maybe I feared screwing it up? Would I be able to make the cake taste as good as he did? Last week, I finally overcame my fear of failing. The cake came out perfect. I don't know if it tasted as good as the ones my great-grandfather baked but it was everything I could have asked for. A moist cake base and a crunchy caramel almond crust. I was proud of myself, and I'm sure he would have been too.

This cake is highly addictive. I've made three cakes in one week. Yeah. Let it be summer vacation.

Toscakaka – Nordic Caramel Almond Cake

makes one 20 cm / 8" cake

I made a few small adaptions to the original recipe like adding lemon zest to the batter. I think it was lovely but feel free to omit it if you wish to. Also, my great-grandfather was known to always double the caramel almond topping. It appears, however, that he must have been using a larger cake pan. I was baking this cake again last Sunday and decided to double the topping cause HOW CAN ONE NOT WANT MORE OF THAT CRUNCHY GOODNESS!?! Well, I ended up creating a mess as the topping overflew in the oven. So that definitely lacks some more recipe testing...

For the dough
125 g (4.4 oz) unsalted butter, at room temperature
135 g (4.8 oz; 1 ½ dl; ⅔ cup) caster sugar
3 eggs (M), at room temperature
zest of 1 lemon
140 g (4.9 oz; 2 ½ dl; 1 cup) all-purpose flour
pinch of fine sea salt
1 ½ tsp baking powder
2 tbsp milk, at room temperature

For the topping
55 g (2 oz) unsalted butter
55 g (2 oz; 1 ¼ dl; ½ cup) sliced almonds
3 tbsp granulated sugar
1 tbsp all-purpose flour
2 tbsp heavy cream

optional: fresh strawberries (or other berries) and Greek yogurt or lightly whipped cream, to serve

To make the cake
Preheat oven to 175°C (350°F).

Grease the cake pan (preferably springform). In a small bowl, mix the flour, salt, and baking powder. Set aside. In a bowl of a standing mixer, cream the butter and sugar together until light and fluffy. Add the eggs one at a time and beat until well incorporated. (If your batter breaks at this step, your eggs have probably not been at room temperature or you've added the eggs too quickly. Don't worry. The dough should come together once the flour is added.) Add lemon zest and about half of the flour mixture and mix until smooth. Gradually add the milk and finally the rest of the flour mixture and mix until you have a smooth batter. Pour into the prepared cake pan. Bake on the middle rack for 25–30 minutes or until risen, golden brown in color, and almost done (the cake will continue to bake once the topping is added but needs to be enough cooked to support the topping).

To make the topping
Add the butter, almonds, sugar, flour, and heavy cream to a medium-sized heavy-bottomed pot. Keep your eyes on the cake. When the cake starts to look ready for the topping, start cooking the caramel almond topping (the topping comes together in less than 5 minutes). Over medium-high heat, stir until the mixture starts to bubble and thicken slightly. Remove from heat and pour over the pre-baked cake making sure that it's evenly distributed. I think it's easiest to pour the topping in the middle of the cake and, with the help of a spatula, gently spread into an even layer. Bake for further 10–15 minutes or until the crust is golden brown and bubbles.

Cool for about 10 minutes, and run a knife around the edge of the pan to release the cake. Let cool on a wire rack. The caramel will harden as the cake cools down.

Enjoy at room temperature plain or with fresh berries and some Greek yogurt or lightly whipped cream.

Toscakaka − Nordic Caramel Almond Cake | my blue&white kitchen

Side note: I shot this cake at 9pm. Talking about nightless nights and all that amazingness...

Now, Now, Now – Lavender Cookies

my blue&white kitchen

for how many years have you gone through the house
shutting the windows,
while the rain was still five miles away

and veering, o plum-colored clouds, to the north
away from you

and you did not even know enough
to be sorry,

you were glad
those silver sheets, with the occasional golden staple,

were sweeping on, elsewhere,
violent and electric and uncontrollable--

and will you find yourself finally wanting to forget
all enclosures, including

the enclosure of yourself, o lonely leaf, and will you
dash finally, frantically,

to the windows and haul them open and lean out
to the dark, silvered sky, to everything

that is beyond capture, shouting
i'm here, i'm here! now, now, now, now, now.

– Mary Oliver, "From The Book of Time"  in The Leaf and The Cloud: A Poem

Lavender Cookies | my blue&white kitchen

Lavender Cookies

adapted from A Piece of Cake by Leila Lindholm, p. 26
makes about 20 cookies

The original recipe calls for hartshorn salt, a leavening agent that has formerly been made from ground-up antlers of a hart, a male deer. A long time ago, it was widely used as a medicine to treat diarrhea, fevers, insect bites, and such. But it is more than just a medicine. In the 17th and 18th century, it was the forerunner of baking powder, used especially in German and Scandinavian baking, mostly in cookie recipes. Today, it's rarely used and, unlike it the early days, chemically produced. I've made this recipe numerous times using hartshorn salt which can still be purchased at the pharmacy. It lends a special crispness and lightness to cookies without leaving any unpleasant alkaline off-flavor. However, it doesn't have a long shelf life and it may be hard or even impossible to come by where you live, so I've substituted it with baking powder here. It can, however, be substituted with half the amount of hartshorn salt. In other words, 1 teaspoon of baking powder equals ½ teaspoon of hartshorn salt.

The flavor of these cookies will develop over time. Right after baking, the lavender aroma is rather aggressive, almost overwhelming. On the next day you will, however, have wonderfully fragrant cookies which are perfect served with a cup of coffee. They are like luscious pralines; you eat one at a time enjoying every bite.

100 g soft unsalted butter
90 g (3.2 oz; 1 dl; ⅓ cup + 1 ½ tbsp) granulated sugar
½ tsp vanilla paste [or ½ vanilla bean, split open and seeds scraped out]
140 g (4.9 oz; 2 ½ dl; 1 cup) all-purpose flour
½ tsp baking powder [or ¼ tsp hartshorn salt]
pinch of salt
1 tbsp dried (or fresh) lavender buds

powdered sugar, for rolling

Preheat the oven to 150°C (300°F). Line a baking sheet with parchment paper.

In a separate bowl, combine the flour, baking powder, salt, and lavender. In the bowl of a stand mixer, cream the butter and sugar until light and pale in color. Add the vanilla bean paste. Add the dry ingredients and mix just until combined.

With the help of a small ice cream scoop or a spoon, scoop out the dough, about 1 tablespoon at a time, and, using your hands, form little balls. Place them on the baking sheet about 2,5 cm / 1 " apart.

Bake on the middle rack for about 15–20 minutes until lightly golden and not falling apart when touched. Let them cool for about 5 minutes. Roll them in powdered sugar while still warm.

Store in an airtight container.

For the Love of Food: Pulla – Finnish Cardamom-Spiced Sweet Buns

pulla | my blue&white kitchen

I feel like we have lost our connection with food. Our relationship with it is often confused and twisted. We tend to malign certain foods, like carbs, sugar, fat, dairy, and meat, while, at the same time, praise others. It's like we want to set strict rules so we can control at least one aspect of our lives. It's harsh, nasty, and, at the very least, exhausting.

I often find myself in places of confusion as I follow the talk about food around me. You know, I've never been a girl of extremes. I like moderation in almost any aspects of life. Food has never been a way for me to control life. Neither has it been an enemy I need to make strategic plans against. Food has been and still is my passion. I was fortunated enough to grew up in a family of food lovers where quality of food was always a priority. It was always about gusto. Never ever was it a thing to be fanatic about.

I want food to be exciting. I want it to inspire. I want food to bring joy, to give you butterflies in your stomach and make you smile. I want it to be a place of peace and comfort. I want food to leave a trail in your brain because memories built around food are special. I want food to take us to places yet unknown to us, to open the doors to different cultures. I want it to bring people together, to connect. I want it to challenge, not to stress. I want food to be the happy unicorn zebra you want to hug and hold dear. I want it to nourish both body and soul.

That's what I want food to be for me, for you. That's what I want this blog to convey.

For the love of food.

Pulla | Finnish Cardamom-Spiced Sweet Buns

makes about 16 pulla

I could make these in my sleep. That's how well I know this lovely, traditional Nordic treat. Pulla, or bulle in Swedish, are probably the most loved baked good both in Finland and in Sweden. After 7 months (!!) of blogging, it's unbelievable that I haven't posted a single pulla recipe yet. Pulla are slightly sweet and spiced with cardamom, which is, with cinnamon, one of the most used spices in Scandinavian baking. Yes, Scandinavian cuisine is full of surprises as you would rather expect to come across these kind of spices in Indian rather than Scandinavian food. You can find pulla at every bakery, café, and shop around here. If there's a celebration, a variation of this Scandinavian sweet bread is most probably found on the coffee table. But by no means is this treat solely reserved for special occasions. The Swedes call it fika – you sit down together, drink coffee, chat, and usually eat something sweet. You know, here in the North coffee isn't just coffee. It's a way of life. [The average Finn drinks 12 kilos of coffee per year which makes Finland the country with the heaviest coffee consumption in the world.] But no worries: if you aren't that into coffee you can serve them with tea or a glass of cold milk. They will taste equally delicious.

This is the most basic pulla recipe but there are endless variations to discover – cinnamon rolls, braided loaves, "Boston cake" (which has, at least to my knowledge, nothing to do with Boston itself)... I'm eager to share them with you in the future!

A few notes:  For the best result, make sure that all your ingredients are at room temperature. You can leave the egg out and, furthermore, substitute the milk with water if you follow a special diet. However, as you can imagine, the most delicious and flavorful result is made with eggs and milk.

5 dl (2 cups + 2 tbsp) lukewarm milk (preferably whole milk)
50 g (1.8 oz) fresh yeast (or alternatively 16 g / 0.6 oz instant active dry yeast)
180 g (6.5 oz; 2 dl; ¾ cup + 2 tbsp) granulated sugar
1 ½ tsp fine sea salt
1 tbsp + 1 tsp ground cardamom (preferably freshly ground)
1 egg (M)
910 – 1050 g (32 – 37 oz; 13 – 15 dl; 5 ½ – 6  cups) bread flour
170 g (6 oz) unsalted butter, at room temperature

for the egg wash:
1 egg
1 tbsp water

pearl sugar, to sprinkle

To make the dough
In a large mixing bowl (you can make the dough by hand, like me, or in a stand mixer), combine the lukewarm milk and crumbled yeast. [If using instant active dry yeast, skip this step. Combine the yeast with some flour and add to the warm, 42°C / 108°F, milk mixture before adding the rest of the flour.] Stir with a spoon until the yeast is completely dissolved. Add sugar, salt, cardamom, and egg and mix until combined. Gradually add about two thirds of the flour and knead. Add butter and knead until well combined. Continue to knead the dough, and gradually add just enough flour so the dough comes clean off the sides of the bowl and doesn't stick to your hand.

Don't overwork the dough or you'll end up with hard buns, not soft as we want them to be. Shape into a ball and cover with a clean kitchen towel. Let the dough rise in a warm, draft-free place for about 1 hour, or until it's double in size.

To shape and bake the buns
Line two baking sheets with parchment paper.

Shape the dough into about 16 equally sized buns and place them on the two baking sheets, spacing them about half the diameter of a bun apart. Cover with a clean kitchen towel and let rise for further 30 minutes, or until they're double in size.

Meanwhile, preheat the oven to 225°C (435°F).

For the egg wash, whisk together the egg and water until combined. Before baking, brush each bun with the egg wash and generously sprinkle them with pearl sugar. Bake the buns on the middle rack for 10 – 15 minutes, or until golden brown. Repeat with the other sheet of buns.

Pulla are best eaten still slightly warm, on the same day. However, you can freeze them once baked and warm them up again when ready to serve.

Real-life notes from a food blogger #1: Taking action photos solo is challenging, to say the least. But I love them too much to be able to stop taking them! Hope you like them too :)

Real-life notes from a food blogger #2: That spring light! Pure magic.

That boat thing - Whipped Lingonberry Porridge

my blue&white kitchen

For the last two weeks, the web has been full of all things pink. Cute cupcakes, satin ribbons, chocolate hearts, and gooey goodness. I guess you're expecting the same from me, from this small space I've created. But I'm afraid I have a confession to make. I don't celebrate Valentine's Day. I don't even like it. There's certainly nothing wrong with the message itself. Love and friendship. I'm all yours. However, I can't cope with the commerciality of February 14. It makes me feel anxious.

Somehow the day feels fake to me. Like I would appreciate the people I love only if I do something special on this specific day. I don't like that it's expected from me to do something special. I don't like "should-dos". Maybe I'm a bit of a rebel when it comes to things like this.

my blue&white kitchen

Love is less about showing and acting but more about being. Being there for each other, sitting in that same boat. Enduring the mighty storms when the waves crash against the sides of your boat, watching the light rain falling down on you both, and trying to find the right direction when the morning mist makes it hard to see. Enjoying the gorgeous dawn together and sunbathing in the bright sunshine. It also means being there when the time has come to raise the sails and travel to places yet unknown.

I hope you get what I mean.

my blue&white kitchen

I didn't plan to post a pink dish this week. It just happened. And well, I guess this would be the perfect Valentine's Day breakfast, right? You could totally serve it next Friday. Cause after all, although it isn't my kind of day it totally could be yours. But don't label this as a Valentine's Day porridge. It's so much more than that.

Whipped Lingonberry Porridge

serves 4–6

Sooo....you didn't know you can actually whip porridge? Well, here's the good news: yes you can. We people of the North do it all the time. It keeps us warm. Okay, just kidding. The reason we do it is because it gives you a bowl of fluffy goodness. Fluffy, pink porridge! That's what dreams are made of.

For most Scandinavians whipped porridge is a dessert. I however like the not so sweet version that can be enjoyed for breakfast or as a midday snack. So folks, you're welcome to add more sugar if you feel like it and call it a dessert. No one will judge you. You could also substitute regular wheat farina with whole wheat or spelt farina if you want to go an even healthier route. One more note: I made this with lingonberries which is the traditional take on it BUT you can totally use other berries if you want to. Black or red currants, sea buckthorns, blueberries, strawberries, raspberries... And if you can't decide, just mix them! I wonder if cranberries work as well. My guess is, yes. Just adjust the sugar amount according to the sweetness of the berries you use. Lingonberries are quite tart so I would use less sugar for a whipped strawberry porridge.

EDIT: Anita made a batch and served it with coconut milk. According to her, it "is terrific on top". So, by all means, do try it with coconut milk instead of regular milk.

8 dl (3 ¼ cups) water
250 g (8 oz; 4 ½ dl; 2 cups) lingonberries (fresh or frozen, no need to thaw)
pinch of fine sea salt
100 g (3 ½ oz; 1,2 dl; ½ cup) granulated sugar (+ more to taste)
120 g (4 oz; 1 ½ dl; ⅔ cups) farina (Cream-of-Wheat)

whole milk, to serve

In a medium-sized pot, combine the water and lingonberries. Bring to a boil and boil for 10–15 minutes.

Add the salt and granulated sugar. Gradually whisk in the farina, making sure there are no lumps. Let simmer for 5–10 minutes (depending on how long your farina needs to be cooked), stirring constantly. Taste and add sugar if you feel like it could be sweeter to your taste. Remove the pot from the heat and let the porridge cool to room temperature.

When the porridge has cooled, beat it with a whisk or a hand mixer, until light and fluffy.

Serve at room temperature or cold with milk.

The porridge can be stored, covered, in the fridge for a couple of days. Just beat it again before serving.

whipped lingonberry porridge :: my blue&white kitchen

P.S. Join me and other food bloggers and help to provide a nourishing school lunch for South African children. Read more about it here, here, & here (just to name a few contributing posts). You can donate here. Thank you for The Lunchbox Fund and The Giving Table for making this happen.


Let's get connected!



And did you notice that you can now also subscribe to my blue&white kitchen? Subscribe here if you never want to miss a post again.