Saturday was porridge day. That’s what my father told me, and what his mother told him. My farmor (grandmother) loved to cook. We often saw the back of her pearl white hair as we, as kids, sat at the kitchen counter, waiting with excitement of what to come. She would cook the porridge in her narrow, almost non excistent kitchen. With green, brown and white patterned wall and the dark brown kitchen counter, with slightly worn out cupboard, we couldn’t help but feel like we belonged in the 60’s.
The porridge would be made with full fat milk. This was never a discussion- children needed full fat milk to grow and be healthy. This opinion goes back to the time when Norway wasn’t as wealthy as today. Struggeling to obtain enough food and drink- no wonder they would rely on full fat products and cheap grains.
A red and white table cloth made of plastic covered the table. Metal chairs covered in a dark brown seat to match the kitchen counter. It didn’t scream style, but it didn’t matter- we were home. As we sat squashed up around the kitchen table, we would eat. The warm, steaming porridge- made of big, whole grain oats, would be drizzled with a lot of cinnamon and topped off with a knob of butter.
One day I got a hold of the loveliest figs at the farmers market. I couldn’t help myself. As soon as I had bought them, I grabbed one from the bag- ripped it open and devoured it. It was delciously pink, soft and moist. When eating porridge for a good 26 years, one would need to change it up a bit- and I thought why not combine two of my favorite recipes. I am a sucker for slow roasted figs, especially drizzled with honey. They get this caramalized, almost candy-like consisntecy. A perfect topping and decoration for a rather dull looking porridge.
Oatmeal Porridge & Slow Roasted Figs
1 Part Oatmeal
2 Part Full fat milk / water
Direction: Cut the figs in half and line them up on a baking sheet. Drizzle honey on top. Roast in the oven on 50 or 100 degrees celcius until they look pretty darn roasted. 50 degrees if you have time and want them to be the best they can be, or 100 degrees if you have a little less time, but still want them to taste amazing. Time depends on each oven, bu they are done when they look nice and roasted. The longer the better. Cook the porridge on medium heat and make sure to stirr continuously, you don’t want the milk to burn!