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Millet casserole with dried apricots and nuts

Millet casserole with dried apricots and nuts

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Ingredients for making millet casserole with dried apricots and nuts

  1. Millet 200 grams
  2. Purified water 600 milliliters
  3. Salt 1-2 pinches
  4. Butter 50 grams
  5. 2 eggs
  6. Sour cream 20% fat 50 milliliters
  7. Sugar 100-125 grams
  8. Vanilla sugar to taste
  9. Dried apricots 100 grams
  10. Walnuts 100 grams
  • Main Ingredients Dried Apricots, Nuts, Millet and Wheat
  • Serving 6 servings


Cooker, Medium Saucepan with Lid, Tablespoon, Bowl, Cutting Board, Knife, Mixer or Hand Whisk, Medium Bowl, Bakeware, Oven, Plate, Kitchen Paper Towels, Food Foil, Kitchenware

Cooking millet casserole with dried apricots and nuts:

Step 1: prepare dried apricots.

We wash dried apricots under running warm water and after - put it in a bowl. Fill the container with hot ordinary water so that the liquid completely covers the dried fruits. Leave the ingredient to soak for 10 minutes. Attention: if dried apricots are rather dry, then it can be poured with boiling water and left aside for 15-20 minutes, so that it softens. After that, we wipe the component well with paper towels and put it on a cutting board. Using a knife, we cut dried apricots into small pieces and for now transfer them back, but to a dry, clean bowl to the side.

Step 2: prepare the millet porridge.

Pour millet into a small pan and wash the ingredient several times under running water. To do this, simply put the container under a stream of water and mix grains of porridge with your hands. After that, carefully drain the water so that the millet does not spill along with the liquid into the sink. At the end, fill the component with purified water, while in proportion 1 to 3 respectively. Attention: It is very important that the dishes in which porridge will be boiled are unenameled, so that during the cooking process, millet does not stick to the machines and to the bottom of the container. If you still could not find such a container at hand, do not be discouraged, just mix porridge more often. So, put the container on medium heat, and after boiling water, make a small fire and cook millet for another 30 minutes under the cover. Do not forget from time to time to remove the lid from the pan and stir the ingredient with improvised equipment. At the expiration of 20 minutes check the degree of readiness of the component. If millet porridge is still quite raw, and there is practically no water left, then you can add a little more liquid and mix everything well with a tablespoon. At the end of the allotted time for cooking porridge, turn off the burner, and millet itself set aside still insist for 15 minutes under the lid, cool to a warm state. At the end, add to the porridge 20-30 grams soft butter and mix well with a spoon so that the creamy ingredient is well absorbed into the grains of boiled millet.

Step 3: prepare the walnuts.

We spread walnuts on a cutting board and, using a knife, grind the ingredient into small pieces. We chop finely chopped walnuts on a clean plate.

Step 4: prepare the sour cream and egg mixture.

In a medium bowl with a knife, break the eggs and pour the sugar. Using a mixer or a hand whisk, beat the components until a homogeneous mass is formed. After that, add sour cream and vanilla sugar to the container and again with the help of improvised equipment beat everything until smooth.

Step 5: prepare a millet casserole with dried apricots and nuts.

In a container with sour cream-egg mixture, we transfer the millet porridge and again mix everything well, but now with a tablespoon. At the end, add the chopped dried apricots and walnuts to the mixture and again mix everything until uniform with improvised inventory. Now the baking dish is well lubricated with soft butter, not forgetting about the walls of the container. We shift the mixture into this container and at the end we smooth the surface of the future casserole with a tablespoon. We put the dish in the oven to cook at a temperature 180 ° -200 ° C during 50-60 minutes. Attention: if you notice that the surface of the casserole has become browned ahead of time, we take out the oven mold from the kitchen oven gloves and cover the pastries with food foil. So the dish will not be dry and will not burn. After the allotted time, we take out the millet casserole from the oven and set aside for 10 minutes cool slightly.

Step 6: serve the millet casserole with dried apricots and nuts.

As soon as the millet casserole with dried apricots and nuts is slightly cooled, with a knife we ​​cut it into portions and we can serve the dish to the table. Well, you can treat your friends and relatives with pastries along with hot tea or coffee and, if you wish, offer to pour over the casserole with condensed milk. Good appetite!

Recipe Tips:

- - For preparing millet casseroles, it is best to use peeled cereals. Such croup usually comes in a brighter yellowish tint.

- - If you are worried that the casserole may burn, then after you grease the baking dish with butter, you can cover its bottom with baking paper and grease it with butter again.

- - Millet casserole tastes best when warm, therefore, after cooking, the dish is best served immediately. But at the same time, baking is also tasty and cold. In any case, if you have a microwave, then you can warm the casserole and treat your friends with the same warm and soft pastries as you just got from the oven.

- - You can add any nuts and dried fruits to the filling. Also, the taste of the casserole will be interesting if you add pieces of prunes, raisins or pistachio nuts to it.

- - To prepare a millet casserole based on the amount of ingredients used in the recipe, it is best to take a baking dish with a diameter of 20-22 centimeters.