Cereals are suitable not only for morning porridge. This is a convenient additive for baking cookies, pies, pancakes and fritters, vegetarian cutlets. They replace flour in whole or in part.
Sometimes this product needs to be ground in a coffee grinder to a powdery state, in other cases it is enough to pour milk or water, when the mixture swells, you can add it to the dough.
If the soup is too thin, or in the process of cooking they forgot about cereals, then this is a fixable thing. Pressed grains boil quickly, so they can be filled in at the end.
Cereals is also often added to cutlets and meatballs. Moreover, this cereal makes excellent vegetable meatballs. Flakes are also good for meat dishes, for example, you can cook oatmeal porridge with chicken liver. Cooking delicious oatmeal dishes does not cause much difficulty and, as a rule, most of them are ideal for breakfast. The simplest is porridge for breakfast, which has a great many recipes.
This ingredient will not be superfluous in desserts: fruit cocktails, mousses, smoothies, sweet casseroles.
The chefs of northern Europe are very actively developing recipes for dishes with cereals, because oats are one of the few cereals that grow well in cold climates.
In Finnish cuisine, it is the basis for baking bread. It is also an excellent and satisfying filling for baked poultry, especially if seasoned with toasted onions and spices.
Caboc Scottish cheese sausages are rolled in dried flakes.
In British cuisine, they mix oatmeal with sheep’s blood and call it “black pudding”.
The recipe for this rice has long taken root in our family, the ingredients are available, it is easy to cook. As an option to diversify the daily menu, I offer our recipe for fried rice in the Asian style.
Why “a la”? Well, for the first, real porridge cooked on fire in a cauldron, for the second – without potatoes and bacon. The weather is lousy, and I miss nature, kebabs and… Kulesh. In general, this is the most budget and fastest option, my friends and I have been preparing it since our student days. Today I decided to cook it at home and in a regular saucepan.
Millet plus potatoes is a dish that is called differently in different localities. Grandma called this dish “Kulesh”. It is very easy and fast to feed them with this dish, which is expensive at the dacha. We will need a minimum of food and very little time – while the flakes are cooking.
You need to take a walk with the children, manage in the garden, and even a hungry husband will come for lunch… So, today we are cooking outdoors. Yes, yes, don’t be surprised. Who knows, but in our Kuban winter is now such that the buds on the trees are blooming! Therefore, I bring to your attention a common dish – kulesh. The products are simple, we cook according to all the rules – in a pot and on fire!
My grandmother always said that kulesh should be cooked “with a soul and slowly.” And today I realized the secret of this delicious dish. I’ve always cooked according to this recipe, but today it turned out especially delicious. I did everything slowly and in the very warm company of our friends. My husband gave me this name. After the first spoonful he said: “This is a real kulesh!”