Description
I propose a very simple variant of the millet casserole. Serve the casserole can warm with sour cream, tangerine marmalade or apricot jam. Very tasty with fragrant honey. Casserole dense, but soft. The mass is not quite uniform - it felt grains of millet. Casserole moderately sweet, but combined with jam and honey sweets enough.
Ingredients
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Millet
100 g
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Cream cheese
1 Tbsp
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Sugar
2 Tbsp
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Vanilla sugar
1 pack
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Dried apricots
6 piece
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Salt
1 pinch
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Butter
1 tsp
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Cranberry
1 Tbsp
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Cream
2 Tbsp
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Chicken egg
2 piece
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Raisins
0.5 Tbsp
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Semolina
0.5 Tbsp
Cooking
Millet rinse thoroughly with warm water. Poorly washed millet will taste bitter and spoil the taste of the dish. Grits boil until tender, a little salt. I cooked it 10 min. to Cool the porridge until it's warm. I washed the finished millet with cold water, let drain the excess water (do not rinse).
Dried apricots, cranberries, raisins pour boiling water for 1 minute, drain, Pat dry with paper towel and add to the millet (dried apricots, chop into small pieces). Give everything a good stir.
A glass or ceramic rectangular shape 18х12 cm, depth 4 cm grease with butter, sprinkle semolina. Put millet and ground levelling.
Eggs vzbit with sugar and vanilla sugar until light and fluffy state, add the cream cheese, cream and whisk. Pour the millet.
The form several times to tap on the table (without fanaticism), that part of the egg mass inside.
Millet bake the casserole in a preheated 180*C to 200*C oven for 25-30 minutes, until Golden brown (watch your oven). Give the casserole to cool completely.
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