Norwegian "Rømmegrøt", a delighfully smooth sour cream porridge...

The season has changed, the leaves are beginning to blush ever so slightly, and the temperature has cooled enough for me to begin ligthing the fireplace, and I couldn't be happier.

If I was a season, I´d be autumn.

My tweed jackets are all dusted and hanging on little hooks above the wellies in the hallway, which one of course can never get enough of, wellies or tweed, I mean this is England after all.

Almost every morning at this time of the year opens its daily chapter with a dash of fog, the kind that brings a blanket of cool and magic over the green rolling landscape.

Now, don't get me wrong, the sun makes me ever so delighted, as its rays gently caress my cheeks and warm my back, but the fog brings with it that dash of fairytale, that perhaps the sun never quite does in the same way.

Besides, as the temperatures cool down, the warmth in the cottage is cracked up, fireplace roaring, something baking in the oven and bubbling away on the stove.

Chimneys all over the countryside let out little puffs of smoke as fireplace after fireplace is being put back into use after a long season of slumber.

Autumn is all about comfort food, and I long for porridges and stews from my childhood, especially this one type of sour cream silky smooth porridge my beloved mother would make.

Now it´s traditionally a summer dish, served with slices of salt cured meat and flatbread with butter, but on a day like today, where the trees are shaking nervously as the seasons pass from one to another, not knowing whether they should hold on tight to their leaves or let them go with the wind, I too feel like letting go slightly, at least as far as tradition is concerned, and snuggle up in front of the fireplace with a bowl of my mother´s famous sour cream porridge.

It may sound a bit odd, and trust me, every time I make this abroad for friends, they always have a look of someone a bit concerned that I perhaps got double cream mixed up with sour cream,  not being a native english speaker and all...but I can assure you it´s sour cream we´re looking for when shopping for ingredients to make this porridge.

It´s such a silky savoury treat, quick to make make, but it does require a little time hovering over the stove stirring the porridge into smooth perfection, no lumps in sight. 

I suggest light the fireplace, put on your favourite cooking in the kitchen soundtrack, and take this opportunity to stir as your chance to ponder what to have for dessert.

While stirring, don't be disappointed if you eagerly have a taste of the porridge, and it tastes a bit sad. It all comes together in the end, trust me, and the porridge need to boil for the flour to melt away its dusty flavour, the salt is an important bridge ingredient, but what really makes the porridge come alive is when the sugar and cinnamon is generously sprinkled on top each bowl of porridge, and a golden butter eye melt ever so seductingly in the middle, creating little steams of yellow goodness to adorn the top layer as you serve it.

As they say, the devil is in the details...;)

"Norwegian Rømme grøt"

(serves 4-6 people)



3 dl Sour cream

3,5 dl all purpose flour

6 dl whole milk

2ts ocean salt

Salted butter





tirring is the key word here, and I cannot emphasise this enough, stir the whole time, and when you do you´ll have the smoothest porridge, just the way my mother makes it on the stove in her Norwegian fjord island kitchen

Pour the sorcery in to a large pan and heat is slowly while stirring constantly over medium to low heat.

ou don't want it to boil as the butter will separate and your porridge will become oily.

Aftern a minute as the sour cream has "melted" in the pan, sprinkle in 2 dl of the flour just a little bit at the time and mix evenly before adding more.

At this point your porridge should be quite thick, so here you can begin interchanging adding a bit of milk, mix till smooth and then some more flour till smooth, all until its all mixed in.

Add the salt.

Keep stirring:) 

Allow the porridge to come to a boil and let it boil for a 2-3 minutes.

It should now have a silky smooth and quite thick consistency and is ready to serve.

Ladle up a bowl for each of your dinner guests, hover this is just as great for a comfort lunch as well.

Sprinkel generously over each bowl of porridge cinnamon and sugar, and put a dollop of salted butter in the middle.

he butter eye melt ever so slowly creating little salty yellow streets that mixes to teasingly with the warm cinnamon and sugar, and it is in this moment the porridge come s alive.

Traditionally served with "rød saft" which is a type of red strawberry lemonade.

Happy porridge making!