Cooking porridge

Porridge is a dish of boiled cereals or other seeds. The porridge recipes are varied, but there are two options for how to cook porridge, or two porridge consistencies - crumbly porridge, which is often served as a side dish, and liquid porridge, or, as it is sometimes called, “smear”.


Do you think that semolina is for kids, and have you already eaten your serving? It’s just that you didn’t try the Latvian buber. Very tasty semolina porridge. According to Wikipedia, tuberte is a hearty and sweet dish of German, Latvian and Estonian cuisines. Unlike cereals, the tuber is not cooked, but only brewed - this has a decisive influence on the formation of a special taste. Buber is more nutritious than semolina, very useful for children.
Milk - 0.5l
Semolina - 0.75 cups
Salt to taste
Eggs - 4 pcs.
Sugar - 6 teaspoons or to taste
Lemon or orange zest - 1 teaspoon
Berry juice to taste
Step by step photo recipe
Separate the yolks from the proteins. Grind the yolks with sugar and zest and beat well until creamy. Beat egg whites in a lush foam.
Bring the milk to a boil, add a pinch of salt and pour a thin stream into it, constantly stirring semolina. Continue heating over low heat for another 1-2 minutes, remembering to interfere. Then remove from heat, cover and with something else warm and let the cereal swell so that it absorbs all the milk (10 minutes).
Stir well and gradually add whipped yolks. Then, continuing to interfere with the tuber, introduce beaten egg whites into it, whipping the whole mass.
Photo recipe: Bubert - step number 4
Serve a tuber to the table by pouring berry juice. I poured orange juice into the buber and decorated it with orange slices.
Bubert is ready. Bon Appetit!...


Corn grits porridge

Products (3 servings)
Corn grits - 1 cup
Water - 2 cups
Milk - 2 cups
Butter - 50 g
Sugar - 1-3 tbsp. spoon (to taste)
Salt - 1 pinch
Step by step recipe photo
Boil the milk.
Boil water, salt.
Sift the grits.
Pour the sifted cereal into boiling salted water and cook, stirring, on low heat for 3-5 minutes, until the water is absorbed.
Then pour boiling milk, mix and continue cooking over low heat for another 15-20 minutes.
Add 1 tbsp. tablespoon of sugar (2 tbsp of sugar when served as desired) and butter. Tasty cereal porridge is ready.
For corn porridge in milk, serve butter and sugar.
Bon Appetit!


Pumpkin porridge

Pumpkin - 1.5 kg (peeled and chopped)
Millet or rice - 2-3 cups
Milk - 0.5 L
Sugar - 1 cup
Salt - 1 teaspoon
Step-by-step photo recipe
Well, first of all, we cut the pumpkin into pieces about 2x3 cm and put it in the pan. Fill with water so that the pumpkin is covered, but no more. Cook over medium heat until soft.
Then pour the well-washed millet / rice and add milk. Fire can be added a little, but not much.
The pumpkin will become quite soft - do not be alarmed - it should be so. When the porridge is almost cooked, add sugar and salt and bring to readiness.
Ready porridge must be drained to knead the remaining pieces of pumpkin.
Serve by adding a slice of butter. And when serving, a piece of fresh bread with butter spread on it is very desirable.

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