Scandinavian design has long held the world in thrall with its clean, considered simplicity. And the cookbook Nordic Light by Australian-born, Stockholm-based chef, food stylist and photographer Simon Bajada reflects this to luminous effect.
‘A great way to introduce more grain into your diet is through porridges. Porridges are to Scandinavians what fry-ups are to Englishmen. There are an endless number of toppings and flavour combinations that can be used to vary your porridge. This Bounty-inspired combination works well with any grain, though I particularly like it with millet.’ – Simon Bajada
Millet Porridge, Cardamom, Cacao & Coconut
Preparation time 5 minutes
Cooking time 5 minutes
250g (2 cups) millet flakes, rinsed three times
¼ tsp ground cardamom
1 tsp natural vanilla extract
2 tsp cacao powder
2 tbsp coconut oil
2–4 tbsp brown sugar or honey
500ml (2 cups) coconut milk or oat milk
60g (1 cup) toasted coconut flakes
80g (⅔ cup) chopped toasted hazelnuts
2 tbsp cacao nibs
1. Put the millet flakes, cardamom, vanilla extract, cacao powder, coconut oil and sugar (or honey) in a saucepan together with 1 litre (4 cups) of water. Bring to a simmer and cook for 5 minutes, stirring occasionally, or until all the liquid is absorbed.
2. Divide the porridge between bowls, pour over the milk and top with the coconut flakes, hazelnuts and cacao nibs.
This feature article is an edited extract from Nordic Light by Simon Bajada published by Hardie Grant Books RRP $49.99 – available in stores nationally. Photographs ©Simon Bajada
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