Tag Archives: pumpkin

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.

Stewed buckwheat with pumpkin and beef

Have you ever tried buckwheat porridge? Or have ever heard about this wonderful product?

If you decided to try it 1st time, in my view, cook it in meat broth in the stove/oven and be sure it’ll be the love at first sight!

Usually buckwheat I’m using as garnish to the stewed meat, sausages etc.

Ingredients (for 2 big portions):

500 gr beef small/medium cubes

200 gr buckwheat

100-150 gr pumpkin, diced into cubes

1 piece of onion

2 bay leaves

salt, pepper

some oil-for frying

Method:

In a saucepan fry the beef  about 3-5min, add chopped onion and fry more 5min. Or optionally combine the meat with fav spices, stir and set aside for 30min.

Put the meat+onion into a casserole pan or individual pots, pour in water to cover and  place in the preheated oven for 1-1.5 hour -200 C (you have an hour of free time!)

Add the pumpkin and place again in the oven for 20min.

Washed and dried buckwheat put in the pan/pot, add some more warm water and cook 15min.

Serve with spring onions and parsley.

Bon Appétit!