Recipes For Unusual And Delicious Cereals

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

5 ways to surprise your family with unusual porridge

Despite the fact that cereals are a valuable nutritious product that contains a lot of vitamins and minerals, plant fibers and fiber, it can be difficult to feed a family with healthy breakfast porridge. To spark interest in this dish in your home, try using unusual recipes from different countries.

Elardzhi

A dish that is common in Georgia in the historical region of Megrelia. It is prepared from corn grits, corn flour and a large amount of Imeretian cheese. Since it is difficult to buy this cheese from us, it can be replaced with soft white suluguni.

200 g of corn grits must be washed well, transferred to a saucepan with a thick bottom, add 600 ml of water and cook until tender, stirring so that the porridge does not burn. After about 20-30 minutes, when it thickens, gradually add 3 tbsp. l. finely ground cornmeal, mix well again and let simmer for another 3-4 minutes over low heat.

Grate 400 grams of cheese on a coarse grater. Pour the cheese into a saucepan, without removing the porridge from the heat and stirring constantly. It is necessary for the cheese to melt and begin to stretch.

The whole mass should be dense, even, without lumps. The cheese can be salty, then you do not need to add salt separately.

If you like - add smoked suluguni, the taste of porridge will become even more interesting. Be sure to serve hot.

Guryev porridge

The recipe for the famous Russian Guryev porridge appeared in the early 19th century. The name is associated with the surname of the Minister of Finance of the time, Dmitry Guriev, who is believed to have invented this recipe. A delicious dessert made from semolina quickly became popular, and porridge was even served at the royal table.

There is no single exact recipe for this dish. We suggest using the recipe of Pelageya Alexandrova-Ignatieva, which was published in the book "Practical Foundations of Culinary Art", but in a slightly modernized form. You will need:

• semolina - 90 g;
• milk (fat. 3.2% and above) - 900 ml;
• sugar - 2 tbsp. l.;
• vanilla sugar - 1 tbsp l.;
• salt - 1 chip.;
• butter - 15 g;
• cream 20% - 500 ml;
• candied fruits - 100 g;
• sweet almonds - 100 g;
• hazelnuts - 50 g;
• bread crumbs - 1 tbsp. l.;
• cane sugar - 40-50 g.

Boil thick semolina from milk, semolina, salt, sugar and vanillin. To prevent lumps from forming, it must be constantly stirred.

At the end of cooking, add butter and stir again. Remove the pan in a warm place, or wrap it in a blanket to allow the porridge to cook.

Scald almonds and hazelnuts with boiling water, peel, chop with a knife. Then transfer to a frying pan, sprinkle with 1 tbsp. l. sugar and put in a preheated oven so that the nuts dry and slightly caramelize.

To prepare the foams, pour the cream into a wide saucepan and put it in the oven, preheated to 150-160 degrees. As soon as the foams begin to form, you need to carefully remove them with a fork and transfer them to a separate bowl.

Repeat this process until the cream runs out. Put the formed sediment on the foams as well.

Sprinkle the last layer of porridge with cane sugar. Place in the oven for 10-15 minutes. If possible, you can lightly caramelize the sugar with a gas burner before placing it in the oven.

A very tasty dessert, not only hot, but also cold. Then it becomes like a pudding.

Rice in Thai

For this exotic dish you will need:

• long grain rice - 150 g;
• chicken fillet - 250 g;
• pineapple - 1/2 pc.;
• soy sauce - 4-5 tbsp l.;
• garlic - 1-2 teeth;
• chili pepper - 1 pc.;
• ginger root - 20 g;
• brown sugar - 1 tsp;
• salt to taste;
• olive oil - 3 tbsp l.;
• curry - 1 tsp;
• lemon juice - 0.5 tbsp. l.;
• chicken egg - 1 pc.;
• roasted cashews - 50 g.

Cut the pineapple in half and remove the pulp with a spoon or knife so as not to damage the shell. Cut it into cubes.

Cut the chicken fillet into thin strips and marinate in 2 tbsp. l. soy sauce. Rinse the rice and boil so that it is not overcooked.

Fry the marinated chicken breast in a very preheated skillet in olive oil for 5 minutes. At the end of frying add curry, hot peppers, finely grated ginger root, garlic and salt. Fry everything for another minute.

Then add pineapples to the meat, another 2 tbsp. l. soy sauce, brown sugar, drizzle with lemon juice and simmer for another 2-3 minutes.

Beat the chicken egg, pour into the pan and bake, stirring constantly. Put it in a pan to the meat, add rice there.

Mix everything well. Simmer for another 2-3 minutes. Put the resulting porridge in half a pineapple peel and sprinkle with toasted cashew nuts.

Banosh in Transcarpathian

Cut 150 g of fatty pork (preferably pork belly) into thin strips and fry well in a pan with salt and pepper. The fat should be melted, and the cracklings should crunch.

In a cauldron, mix 50 ml of water, 400 ml of milk and 500 ml of heavy cream. Warm up everything, but do not boil. Pour 150 g of finely ground corn grits into the warm mixture and 1 tsp. salt.

Arrange the prepared porridge in bowls. Sprinkle each portion on top with grated salted cheese and pork rinds. Drizzle a little with the heated pork fat.

Chocolate oatmeal

In a deep bowl, mix until completely dissolved 3-4 tbsp. l. cocoa and 70 ml of warm milk. Add 70 g of oatmeal and leave to swell for 15-20 minutes.

Beat the egg with 2 tbsp. l. sugar, vanilla and a pinch of salt, combine with oatmeal. Grease a baking sheet with butter and put the prepared porridge in it.

Bake it in the oven at 180 degrees for 20-25 minutes. It will be very tasty both hot and cold.

Enjoy your meal!