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.
1 tsp salt
1 tbsp sugar
1 tsp baking soda
6dl barley flour
2 tbsp oil
Beat the eggs with salt and sugar and add buttermilk. Sift in barley flour mixed with baking soda, blend into an even dough. Pour into a baking dish greased with butter and bake at 200 ºC for 25–30 minutes until the barley bread is golden brown.
Serve warm with butter or egg and butter spread and plenty of chives.
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