Tag Archives: porridge

Sunday Breakfast 

Good morning, lovely people!

Busy busy busy, that’s how my mornings sound. Morning is time of the day when cooking something complicated or completely from scratch is such a challenge now, moreover I’m usually very hungry, close to starving! So, I need not only a good nourishing meal but it has to be prepared as soon as possible. And here is something to help me – flakes! Not those sweet corn flakes, I’m talking about healthy stuff – oat, rye, wheat and rice flakes.

I add some milk into a bowl of mixed flakes, then allow it to stand for a while (if I’ve got a time), then it goes to the microvawe (bless God the man who created it!), stir, add fresh berries and chopped fruits (I used blackberries and nectarines this time), sprinkle with almond flakes. Adding a pinch of nutmeg or cinnamon makes the morning cereal only better.

Sooooooo simple and full of amazing textures and flavours! Yum! ūüôā

Buckwheat porridge with caramelized orange and figs

 Another Sunday, and here is another idea for Sunday Breakfast! This time it is a well-balanced, healthy and very tasty buckwheat porridge, that makes a fantastic breakfast treat. I guess many of you need something special to pull yourself out of the bed in the cold autumn mornings, and this warm and cozy porridge does help you!Buckwheat Porridge

¬†I used for it buckwheat flakes mixed with some oats. Do you know, that¬†buckwheat grain provides a very high level of protein, second highest only to oats! It makes this porridge high in energy, so it might help you to do more housework during the day or just stay in a good mood! ūüėČ For those of you who not especially concerned with buckwheat nutritional benefits, it is also tastes¬†delicious¬†and has a delightful nutty flavour. Plus, I topped the¬†porridge¬†with¬†caramelized¬†orange slices and figs, now you can imagine how divine and¬†irresistible¬†it was! Some chopped almonds or¬†hazelnuts¬†add an extra nice and crunchy note to your morning¬†breakfast¬†bowl! Buckwheat porridge with caramelized orange and figs

Buckwheat porridge with caramelized orange and figs

  • Servings: 2
  • Difficulty: very easy
  • Print
You may drizzle the porridge with honey.
Ingredients
Porridge
100g buckwheat flakes
50-60g oatmeal
100ml water
300ml milk (I used full fat)
a pinch of salt
1 tbsp white or brown sugar (to taste)
vanilla pod or 1 tsp vanilla extract
Topping
3-4 tbsp white sugar
2 large figs or 3 medium, cut into fourths
1 large orange, peeled and cut into 1cm slices
2-3 tbsp lemon juice
8-10 whole toasted almonds, roughly chopped
Method
  1. Put the water and milk in a saucepan over a medium heat, when it just begins to boil, add buckwheat flakes, oatmeal and all other ingredients for the porridge. Stir to combine. Reduce the heat to low, simmer for 5-6 minutes, stirring occasionally. If the porridge is too thick add more milk or water. Turn off the heat, cover with a lid and leave for 4-5 minutes.
  2. Meanwhile, put a pan with sugar on a medium-high heat. Don’t stir it, allow to become lightly golden. Add figs and orange slices,¬†caramelize¬†for 2-3 minutes on each side. Turn the heat off. Take out figs and orange slices. Add lemon juice to the pan and stir with all sugar and juices in the pan.
  3. Spoon the porridge into bowls and top with figs and orange slices. Pour over the sweet juice from the pan. Sprinkle with almonds.
Enjoy warm and cozy breakfast!

 Buckwheat porridge with figs and orange slices

Boyar Millet Kasha (Porridge)

¬†Millet is a tiny and round-shaped grain, that usually has a yellowish color. It is¬†edible¬†(and it’s not only for feeding birds) and delicious¬†grain with mild nutty taste. Millet is a quite popular grain in Russia, though not that much as buckwheat, but still it’s widely used and served as a savory side dish or breakfast cereal; and it is also good for adding to stews and soups.
 Millet is more than just an interesting alternative to common grains, it is a good source of anti-oxidants and vitamins, especially folic acid, niacin, calcium and iron. Millet is high in fiber and contains no gluten. Moreover, it helps to regulate blood sugar level, which is helpful for diabetics and those trying to lose weight.
Have you ever tried or cooked millet? What’s you favourite way to consume it?
Sundat Breakfast: Millet Kasha
¬†I called today Sunday Breakfast¬†‘Boyar Millet Kasha (Porridge)’.¬†Boyars were members of the highest rank of the feudal aristocracies in 9-16th centuary in old Russia. They were immensely powerful people and¬†occupied¬†the highest¬†positions in the¬†government: boyars were the major legislators of old Russia, as members of The Boyar Duma (the¬†advisory¬†council to Tzar). Needless to say, it was extremely wealthy class with various privileges.¬†I guess, their¬†everyday¬†food was diverse too, including spices and nuts (which were expensive and not affordable to the lower class), and they could enjoy this¬†beautiful¬†and¬†delicious¬†millet porridge. ūüôāBoyar Millet Kasha (porridge)

Russian Boyar Millet Kasha (Porridge)

  • Servings: 3
  • Difficulty: easy
  • Print

Ingredients

Millet
200g millet
400ml milk
300ml water
a pinch of salt
1 tbsp sugar
Topping
50-60g black or brown raisins
1 large apple
1 tbsp sugar
1 tsp cinnamon
1/2 tsp vanilla, optional
50ml warm water
30g butter
2 tbsp sour cream, optional
2 tbsp chopped walnuts
2 tbsp honey
  • Wash millet¬†thoroughly¬†under running water.
  • Warm the milk and water in a medium¬†saucepan, add millet, salt and sugar. Reduce heat to low, and simmer for 15-20 minutes or¬†until millet is ready, stirring occasionally. The millet should be creamy, so add more hot water if it’s too dry.
  • Meanwhile, soak raisins in hot water for 5-10 minutes, drain.
  • Cut the apple into small cubes. In a small pan, add apple cubes, sugar, cinnamon, vanilla, water and simmer over medium heat for 5 minutes or until¬†apple¬†soft.
  • Stir in butter and sour cream, if using. Stir raisins¬†and apple into the millet (or top). Top with nuts, raisins and drizzle the millet porridge with honey. Serve warm.
Enjoy!
Boyar millet porridge with apple and black raisins

Russian kasha

¬†Kasha means porridge. One Russian proverb says “Bread and Porridge is our food”. A pot with a¬†porridge¬†and bread were¬†the main food on a table many years back. A large varieties of cereals are produced in Russia, but the popular and loved one has been the buckweat.
¬†According to old Russian¬†tradition, during the wedding a bridegroom and a bride had to cook a porridge together. If they could cooked a good, tasty porridge that meant they could get on with each other. A porridge was cooked for many occasions like a wedding or Christmas feast, birth or funeral repast. Sometimes a¬†feast was called ‘kasha’.¬†Every¬†hostess¬†had a personal recipe of porridge, which she kept in a secret.¬†
 
¬†In Russian cuisine a porridge is¬†divided¬†into 3 groups by it’s consistency: liquid (eaten as a soup), oozy (usually for children) and crumbly (the tastiest one). The consistency depends on a¬†quantity of¬†water or milk, in which porridge was cooked. Pumpkin_millet

Millet porridge with butter or lard added was the common meal for Russian¬†labors, who had worked in fields. It’s can be eaten sweet (with sugar, honey, dried fruits) or savoury (with onion, garlic, mushrooms), as a main dish or garnish.
 Moreover, millet is rich in calcium, B vitamins, iron, potassium, and contain no gluten.

  
We need:

  • pumpkin
  • millet – 1 cup
  • water – 1/2 cup
  • milk – 1 cup
  • a knob of butter
  • few dried apricots
  • raisins
  • sugar – 1Tbsp
  • a pinch of salt
Take a pumpkin. 
Cut the lid and set aside. Clean all seeds out.
Put a knob of butter on the pumpkin bottom.
Wash millet thoroughly under running tab water. Mix with raisins and sliced dried apricots. 
Put the cereal mixture in the pumpkin. Add a pinch of salt and some sugar to taste. Pour the milk and water, cover with the lid.
Bake for 1-2 hours.
Open the lid. 
Tasty millet porridge in pumpkin pot is ready!
Serve with honey.
Pumpkin_millet-2 
P.S. For 1 cup millet take 1 cup milk+1/2 cup water. Sub millet with rice.
 
P.P.S.¬†Don’t throw away seeds. Sprinkle over some sea salt and smoked¬†paprika. Add olive oil and bake on a baking paper along with the pumpkin.