Romanian Coliva Or Barley Porridge Recipes

PINK BARLEY PORRIDGE WITH VANILLA YOGURT

Steps:

• Tip the barley and oats into a bowl, pour over 1 litre boiling water and stir well. Cover and leave to soak overnight.
• The next morning, tip the mixture into a pan and stir in the plums. Simmer for 15 mins, stirring frequently and adding a little water if necessary to get a consistency you like.
• Stir the vanilla into the yogurt and serve on top of the porridge with the seeds sprinkled over.

ROMANIAN COLIVA RECIPE - (3.3/5)

Steps:

• Wash the wheat kernel with nine waters (one for each of the 9 angel squads in heaven) then boil in a Teflon pot for 2-3 hours at medium heat. Stir thoughtfully with a wooden spoon to prevent the wheat from sticking to the bottom of the pot. When boiled, put content into an enameled pot and covered with a wet towel, so that the composition won't form a "crust." Sweeten the composition with 250 g sugar and 150 g honey. Flavor with zest from one lemon and one orange and with 1 TBS vanilla. Add 200 g of the crushed walnuts and stir till all these extra ingredients incorporate in the wheat composition evenly. Your coliva is now almost ready - all it needs is the décor that will make it fit for the liturgy. Place the composition on a large platter and form the coliva with your hands, respecting its shape - make sure you even the coliva to look like a cake. Coliva can take any form: rectangular, oval or round, and sometimes even "cross." With the rest of the crushed walnuts and crushed graham crackers cover the coliva on the top and the sides. Add powder sugar and then make your ornaments out of chocolate and candy. You can even use half walnuts to form a cross or to ornate the sides of the coliva. Coliva is very delicious, and many people choose to eat it on occasions other than those related to death. If you want to do so, simply skip the shaping and decorating.

NORDIC BREAKFAST PORRIDGE

Steps:

• For the barley porridge: Gently bring the milk and barley flakes to a boil over medium heat in a medium saucepan. Reduce the heat to a simmer, then cover and cook until the milk is almost absorbed and the barley is super soft and still a bit creamy, about 15 minutes. Stir in the sugar, butter and 1/2 teaspoon salt.
• For the toppings: Meanwhile, roughly smash the raspberries with the sugar in a small bowl with a fork.
• Divide the porridge among 4 bowls. Working around the edges of the bowls, make neat piles of the toppings, placing a quarter of the crushed raspberries, apple sticks, pistachios and chia seeds in each bowl. Drizzle each with 1 tablespoon milk and sprinkle with some cinnamon to finish.