{"id":22521,"date":"2022-09-10T00:09:43","date_gmt":"2022-09-09T22:09:43","guid":{"rendered":"https:\/\/kontemplation.dk\/?p=22521"},"modified":"2026-09-19T22:48:18","modified_gmt":"2026-09-19T20:48:18","slug":"floejlsbloed-roedgroed","status":"publish","type":"post","link":"https:\/\/www.kontemplation.dk\/en\/floejlsbloed-roedgroed\/","title":{"rendered":"VELVETY RED POWDER"},"content":{"rendered":"

I often enjoy living at latitudes with a great deal of seasonal variation.<\/p>\n

When summer arrives, I keep an eye on the rhubarb plants and berry bushes.<\/p>\n

When are the sunflowers ripe?<\/p>\n

Are the currants turning red?<\/p>\n

I enjoy any kind of berry and in this variation of redcurrant I have mixed currants, blackcurrants, blueberries and strawberries with rhubarb. It gives an intense flavour, where the sweetness is balanced by the sourness. I mix the rhubarb and berries with crunchy golden cane sugar and the grains from a vanilla bean. When I look down into the pot, a spontaneous smile spreads across my lips. What a beauty of colours. The wonder of nature in a pot, where the fire under the pot ensures that all the glory is transformed into a tasty summer dessert, which I can serve to people, where I see that smiles also spread across their lips. A joyful, tasty moment. A glimpse of summer.<\/p>\n

 <\/p>\n

For 4 people you will need:<\/strong><\/p>\n

150 g currants<\/p>\n

150 g blackcurrants<\/p>\n

150g blueberries<\/p>\n

150g strawberries<\/p>\n

100 g rhubarb, cut into small cubes<\/p>\n

2.5 dl water<\/p>\n

125 g cane sugar<\/p>\n

A small vanilla pod, the seeds are scraped out and put in and the whole pod is also boiled with it<\/p>\n

1.5 tbsp. potato flour<\/p>\n

1 dl cold water<\/p>\n

1 tbsp. cane sugar to sprinkle over the porridge<\/p>\n

For serving: cream or almond cream<\/p>\n

 <\/p>\n

How to do it:<\/strong><\/p>\n

Mix berries, rhubarb, sugar, vanilla beans and vanilla bean in a saucepan and let the mixture steep for 30 minutes.<\/p>\n

Bring the mixture to a slow boil and cook the porridge for about 5 minutes.<\/p>\n

Remove the pot from the heat and thicken the porridge with potato flour mixed in the cold water. Be careful not to make the red porridge too thick. The porridge should not boil after you have stirred in the potato flour.<\/p>\n

Now pour the velvety red porridge into a beautiful bowl, sprinkle a tablespoon of cane sugar over the porridge and let it cool.<\/p>\n

Serve with cream \u2013 or almond cream for a vegan version.<\/p>\n

Summer. Taste. Smile.<\/p>\n

 <\/p>\n

\n

 <\/p>\n

\"\"Britta Karlsh\u00f8j<\/strong>
\nis a Master of Education, specializing in mindfulness from Aarhus University and a psychotherapist MPF.<\/p>\n

She works as a private psychotherapist and has a passion for self-sufficiency and the creation of nutritious meals.<\/p>\n

Britta is part of the team behind Kontemplation and is the head chef at our retreats.<\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>","protected":false},"excerpt":{"rendered":"

Jeg gl\u00e6des ofte over at bo p\u00e5 breddegrader med en stor grad af \u00e5rstidsvariation. N\u00e5r sommeren ankommer holder jeg \u00f8je med rabarberplanterne og b\u00e6rbuskene. Hvorn\u00e5r er solb\u00e6rerne modne? Er ribsene…<\/p>","protected":false},"author":38,"featured_media":22532,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":[],"meta":{"footnotes":""},"categories":[449,129],"tags":[],"person":[350],"class_list":["post-22521","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dessert","category-smag","person-britta-karlshoej"],"subtitle":"","embedded_audio":"","hasaudio":[],"hide_featured_image_on_post":"0","nobio":"1","infobox":"","quote":"","year_published":"2022","_links":{"self":[{"href":"https:\/\/www.kontemplation.dk\/en\/wp-json\/wp\/v2\/posts\/22521","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kontemplation.dk\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kontemplation.dk\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kontemplation.dk\/en\/wp-json\/wp\/v2\/users\/38"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kontemplation.dk\/en\/wp-json\/wp\/v2\/comments?post=22521"}],"version-history":[{"count":5,"href":"https:\/\/www.kontemplation.dk\/en\/wp-json\/wp\/v2\/posts\/22521\/revisions"}],"predecessor-version":[{"id":22694,"href":"https:\/\/www.kontemplation.dk\/en\/wp-json\/wp\/v2\/posts\/22521\/revisions\/22694"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kontemplation.dk\/en\/wp-json\/wp\/v2\/media\/22532"}],"wp:attachment":[{"href":"https:\/\/www.kontemplation.dk\/en\/wp-json\/wp\/v2\/media?parent=22521"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kontemplation.dk\/en\/wp-json\/wp\/v2\/categories?post=22521"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kontemplation.dk\/en\/wp-json\/wp\/v2\/tags?post=22521"},{"taxonomy":"person","embeddable":true,"href":"https:\/\/www.kontemplation.dk\/en\/wp-json\/wp\/v2\/person?post=22521"},{"taxonomy":"format","embeddable":true,"href":"https:\/\/www.kontemplation.dk\/en\/wp-json\/wp\/v2\/format?post=22521"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}