Our grandmother would make this for us as our favourite breakfast and comfort food. I remember waking up in the middle of the night in her tiny apartment, where my sister and I top and tailed in a single bed while she slept on the sofa. I couldn’t sleep, so at 3 am, she got up and made me Grießbrei and I toddled off back to bed. That was the sort of Oma she was. – Eva
1 litre (4 cups) full-cream milk
60 g (½ cup) fine semolina
4 tbsp cocoa*
1 tsp ground cassia*
2 tbsp coconut sugar
1 × 680 g jar pitted morello
cherries, drained but
4 tbsp + 1 tsp Gewürzhaus
Feel Good Hot Chocolate or
Gewürzhaus Chocolate Spice
Warm the milk in a saucepan over medium heat. When it is close to a simmer, add the semolina, whisking briskly so that no clumps form. Add the cocoa, cassia and sugar and whisk until combined. Cook over medium–low heat for 2–3 minutes, whisking continuously, until the mixture thickens.
To serve, divide the hot porridge among four bowls and spoon the cherries on top. Drizzle with some of the reserved cherry liquid.
With the remaining cherry liquid, you can make a delicious shrub. Follow the recipe on page 192, replacing the rhubarb with the cherry liquid and adding a few star anise to the bottle.
If you have leftover porridge, store it in an airtight container in the fridge for a few days and eat it cold or reheat in
CREDIT: Kindred by Maria and Eva Konecsny, published by Plum, RRP $49.99, photography by Armelle Habib & Amy Whitfield.