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Thursday, June 19, 2014

Owsianka (Belarusian/Polish/Russian/Ukranian oatmeal breakfast)

This is the Slavic version of oatmeal porridge, especially popular in the countries of Belarus, Poland, Russia and Ukraine, where it's a breakfast staple, both in private homes and cantina-style restaurants. It's indeed a simple and delicious way of preparing classic oatmeal, it's reasonably light, using only very little butter and sugar, but it tastes like a proper satisfying breakfast should taste like. If you're from Eastern Europe, it might taste like home as well :). It's also dead easy and fast to make, so give it a try as soon as tomorrow. 
{In Romania, our country, it's not common to encounter this type of porridge, but then again, we're not precisely the most Slavic-influenced country in the area either.}
Serve it with cinnamon sprinkled on top. As you can notice, I like my cinnamon in extra servings. :)
P.S: Happy birthday, dad! :)

Last year: Sangria (Spanish) (vegan).
Two years ago: Cajeta (Goat milk caramel) (Mexican).
Three years ago: Straciatella cream pie (Italian).

Ingredients (serves 1):
  • 250 ml simmering milk
  • 50 g rolled oats
  • a slice of butter
  • 2 tablespoons brown sugar
  • a dash of ground cinnamon

Bring the milk to a simmer in a small pot, then add the oats. Let them simmer together for 5-10 minutes or until the oats are soft and the whole thing has come together without extra milk in the pot. Stir once in a while to prevent sticking. Remove from the heat and stir in the butter and brown sugar.
Transfer to a serving bowl or cup and sprinkle with as much cinnamon as you'd like. It's done, dig in! :)

P.S: It's easy to multiply the quantities if you're making more than one serving. Just be careful to stir once in a while to prevent the oats from sticking to the pot.

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