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Published: Tuesday, 27 October 2015 09:41

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Millet porridge with pumpkin

Ingredients: millet - 1½ glass, 3 glasses of water or milk, pumpkin -750 g and a teaspoon of salt.
Method of preparation: wash and wipe dry the fresh pumpkin. Clean it and cut finely. Then put the tiny pieces into a pot, pour 3 glasses of water or milk and cook for 10-15 minutes. Then pour the washed millet and by stirring regularly, cook for another 15-20 minutes. Cover the thickened porridge and let stand for 35-40 minutes. Bon Appetit!

Semolina pudding with fruit
Ingredients: semolina -1 glass, 4 glasses of milk, salt - ½ teaspoon, sugar - 2-3 tablespoons, fruit -100g, 2 eggs and oil - 2-3 tablespoons.
Method of preparation: Put semolina in a pot and boil with milk. Add sugar, salt and butter to the ready-made porridge, than mix and put in a greased pan. Smooth the surface of the porridge, sprinkle sugar on it and bake until golden brown. Before serving put some fruit on the porridge and pour berry sauce over it. Bon Appetit!

Peas with salt pork fat
Ingredients: pea - 2 glasses, salt -1 teaspoon, salt pork fat -100g and 2 bulb onions.
Method of preparation: rinse peas, pour cold water over it and leave to swell. Then pour out the water, add fresh water and boil without salt until the mash. In cooked peas put salt and an onion with salt pork fat.
Bon Appetit!

Maize pudding
Ingredients: maize grits - 500g, water - 1 ½ litre, grated cheese - 150 g, milk - 2 glasses, butter - 50g and 1 yolk.
Method of preparation: wash the maize grits and put into a pot, pour cold water, add salt and boil. Then put the ready-made dish in a form, smeared with oil. Sprinkle breadcrumbs over it. Smear the pudding with yolk, sprinkle grated cheese and pour the butter over it. Bake it in the oven. Serve the dish with hot milk. Bon Appetit!

Buckwheat with mushrooms and onion
Ingredients: 2 glasses of buckwheat, 3 glasses of water, dried mushrooms - 25g, 2 bulb onions, 2-3 spoons of fat, 1 teaspoon of salt.
Method of preparation: rinse dried mushrooms, put in a pot, pour 3 glasses of cold water and leave for 1 - 1 ½ hour. When the mushrooms swell, remove them from the water, chop and put back into the water. Bring to a boil, add buckwheat and salt, than by stirring frequently cook until thick. Cover the pot and leave for two hours. In a ready-made dish add onion and stir everything. Bon Appetit!