Buckwheat Porridge with Rutabaga

Peel 500g of young rutabaga, was, grate, put on a skillet with butter and fry while frequently stirring. Wash 300 g of buckwheat, drain, mix buckwheat with fried rutabaga, put in a pan, pour over with 1.5 l of milk and cook until porridge thickens. Add butter, sugar, salt, then mix, cover with lid and put in oven for 2 hours.
When serving, mix porridge well so there are no lumps of rutabaga, pour over with hot butter.

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Steamed Rice Pudding with Meat Stock

Ingredients:

50 g/2 oz rice
200 g/7 oz meat stock
10 g/ 2/5 oz butter
1/2 egg

Wash and dry rice, then grind it in a coffee grinder. Add ground dice to the boiling stock and cook until done, then add egg yolk, whipped egg white, and 5 g (1/5 oz) vegetable oil, mix everything well, then transfer into a buttered mold and steam until cooked. Garnish with a piece of butter and serve.

This recipe is for patients with bowel disorders.

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“Gurievskaya” Porridge

Ingredients:

3/4 cup farina
2 eggs
1/2 cup sugar
2 cups milk
2 tbsp butter
50 g/2 oz almonds
1 tsp vanilla extract
1/2 can canned fruit

Put sugar and vanilla into boiling milk. Gradually pour in farina, mixing all the time, and cook 10 minutes. Add butter and egg to the porridge, mix everything well, transfer into a buttered and sprinkled with sugar skillet and put into a preheated oven. Porridge is ready when it is lightly brown.

Just before serving decorate porridge with canned fruit, glaze with sweet sauce and sprinkle with rushed almonds.

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