1dl pearl barley or spelt
100g high quality smoked bacon
1 large onion
For the sauce:
0.5dl various chopped herbs (dill, spring onions, some peppermint leaves)
Rinse pearl barley with cold water until water is clear. Cut the carrots into 1 cm thick slices, halve the potatoes and place them in a pot
together with barley. Pour in just enough water to cover vegetables and barley. Season with some salt. Dice the bacon and chop the onion finely.
Fry together until the fat separates from the bacon and the onion is tender. Once the vegetables and barley are tender, mash them into the broth. Add the bacon and onion mixture and leave to cool.
Chop the herbs finely and season with a pinch of salt. Wait for 5 minutes for the salt to draw some juice from the onion then add buttermilk. Allow the sauce to season in the fridge and serve with lukewarm porridge.
1½ dl sugar
4 dl water
5 dl milk
1 dl farina
Crush ¾ dl of sugar on a dry hot pan. Pour on boiling water and melt the caramel (Take care when adding water, as a lot of hot steam will emerge). Pour into a pot and add the hot milk and remaining sugar. Bring to boil and mix in the farina, stirring constantly. Simmer for 5-6 minutes.
Serve cooled with milk or compote.