A Norwegian staple typically eaten at weekends for lunch. I remember cooking this every Saturday when working as an au-pair in Oslo and I usually manage to get a portion at Norske Sjømannskirken i London when I attend our book club once a month. Eat on the go or take home - served with melted butter, cinnamon and some sugar if you wish. Be the first to try the rice porridge at Corsham Creative Market on 1st February!! I've put a link below so you can see what it looks like even if you cant understand the commentary!!! https://www.tine.no/…/lunsj-og-smaretter/gro…/risengrynsgrøt
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See AllWe were able to open early and we haven't stopped baking. We have extended the menu to include pizzasnurrer; pizza rolls with a homemade tomato sauce and using our favourite Taw Valley Extra Mature C
Due to major work on the house, the Bakeri is closed and will re-open on St. David's Day 1st March so I will have a bake which recognises both my Welsh and Norwegian heritage - not sure what this will
