Wheat pie. Sweet life: pastries from cereals for the whole family Baking with millet porridge recipe

Trinity is a beautiful folk holiday. On this day, it is customary to decorate the house with greenery, as if protecting it and the household from evil spirits. So that there would be no drought, and the earth would bear fruit, they carried out an interesting ceremony “to lead the Poplar”. They chose the most beautiful girl and decorated her with flowers. Following this forest Mavka, a crowd of young people walked through the village. The girl wished everyone a good harvest and family well-being. For this, people generously gave the girl money and sweets. Among the sweets on this day, millet loaf, Trinity cakes, and black bread desserts were in honor.

Ukrainian cuisine in those distant times was not so diverse with products, but everything was cooked with love and generosity. Today we will cook a simple but very tasty wheat. It is baked from ready millet porridge with raisins, dried apricots, you can add candied fruit. And we will water, as in the recipe, with ordinary jam. Instead of an oven for cooking, we use a slow cooker, but you can, of course, cook in the oven. For the next Trinity holiday, those who want to plunge into history, be sure to cook such a pie. Enjoy your meal!

Step 1: cook millet porridge.

To begin with, it is very important to rinse the millet well and for a long time under running water. For this we need a deep bowl. Pour the cereal there and gently mix it with your hands under running water. Once the water becomes translucent, rinsing millet in very hot water. If you decide to use a kettle, then just pour boiling water into a bowl and mix several times with a tablespoon. After - carefully drain the water with millet through a sieve.
In the meantime, we have already boiled a pot with 400 ml of distilled water. Pour the washed cereal into it and cook 5 minutes. After is very important drain completely this water again through a sieve. Then, along with the water, the bitter taste of porridge will go away. We leave the cereal in a sieve so that the water is completely glass. And now an interesting moment of preparation - we put the second pan, but now with milk.
When the milk boils, reduce the heat and add our semi-finished millet. Constantly stirring the porridge, boil it within 15 minutes. In general, this cereal is very peculiar. If after the allotted time for cooking, the millet is not yet cooked, then you need to cook for a few more minutes until it becomes viscous. You don't need to cook the porridge completely., as it will still reach in the oven.

Step 2: preparation of millet porridge for further preparation of the pie.

After cooking the porridge, spread it with a spoon on a flat plate and leave for a while to cool the millet.

Step 3: prepare the raisins.

Put the raisins in a deep plate and, stirring with your hands, wash it under a running warm water. Be sure to take this ingredient pitted so as not to spoil taste qualities pirogue. Then drain the water and soak raisins in hot distilled water(about 150-200 milliliters), which boiled in a kettle. Leave for a while, let it soak.

Step 4: prepare the yolks and whites.

We take two deep plates and chicken eggs. Carefully separate the yolk from the protein. Add sugar to the yolk with a spoon, and grind until a homogeneous mass is formed.
Add a pinch of salt to the protein. Now we need a hand whisk or mixer. An electric appliance is best suited for this procedure, since we need to beat our protein well until a thick fluffy mass is formed, and this is a long process. Interestingly, if you use proteins room temperature, after whipping, they keep their shape better, get a larger volume and become more magnificent in consistency. And most importantly be sure to use glass or enamelware , since the proteins may not rise in a plastic plate.

Step 5: Add the ingredients to the porridge.

Our millet is already cold. Now add yolks, raisins, and vanilla to it. Important: if you use vanilla in this recipe, be sure to dilute it in a small amount hot water. To do this, pour a pinch of this component into a cup and pour 15 grams of boiling water over it. Look "by eye", the main thing is that the water slightly covers the vanilla powder. It's even easier if you use vanilla sugar, as it doesn't taste bitter on its own, even if you go overboard and add the whole packet to the porridge. Mix all ingredients well with a spoon.

Step 6: Add the beaten egg whites to the mixture.

Our millet pie has almost gone through the preparation process. It's a matter of small! Add whipped egg whites to our millet mass and gently mix everything again with a spoon until smooth.

Step 7: Bake the cake in the oven.

We take a baking dish. If you have a silicone mold, then simply lay out the entire millet mass with the ingredients and level it with a spoon along the bottom of the entire container. If the baking dish is made of another material, then grease it with butter or margarine and only after that lay out the mass of the pie. We also level the shape with a spoon over the entire size, without touching the edges. In the oven at a temperature of 220ºС and bake for 20 minutes.

Step 8: serve the millet pie.

When the cake is ready, you will feel this aroma without even opening the stove door! We carefully take our dish out of the oven and leave to cool down for a while. The pie is very tasty. Therefore, it is better to serve it to the table some time after the main meal. Pie can be poured with jam or sour cream, these additives will not spoil the taste.
Enjoy your meal!

- – In a millet pie is also excellent suitable filling prunes instead of raisins. It also turns out very tasty with a little sourness. And there, at your discretion. You can add those components that you like more. For example: dried apricots or candied fruits.

- - In the process of whipping proteins, you can add a few drops lemon juice. This ingredient will help the protein rise faster, which will speed up the process of making millet pie.

- - So that your cake does not burn, do not regret butter or margarine. Another useful ingredient browned crackers can serve in this case. Sprinkle a small amount evenly on a greased baking sheet.

- - It is important to cool the millet cake so that it does not fall apart and you do not have to collect it piece by piece.

Cereals are a truly versatile product from which our favorite cereals and side dishes are obtained. different dishes. But from them you can still cook an unusual homemade cakes capable of surprising even sophisticated gourmets. We offer to dream up on this topic together with AFG National.

Manka in gold

Ruddy fragrant mannik - a treat for all occasions. And here we need semolina "National"produced from soft wheat varieties. Thanks to its special properties and the right texture, semolina, so disliked by many, turns into an incredibly delicious pastries. Soak 100 g of semolina in 200 ml of yogurt for 10 minutes. At this time, whisk in homogeneous mass 150 g sugar, 2 eggs and 80 g softened butter. Gradually introduce the swollen semolina, continuously whisking with a whisk. Then sift 70 g of flour with 1 tsp. baking powder, knead a viscous dough. At the end, add 100 g of crushed dates and a handful of crushed hazelnuts. Putting the dough into silicone mold and place in the oven at 180°C for 40 minutes. Sprinkle warm mannik powdered sugar and lemon zest, and the admiration of your loved ones is guaranteed.

Honey joys

Another very interesting use of semolina is golden honey meatballs. As a basis, semolina "National" is ideal. It will give the meatballs a crumbly structure and a pleasant mild taste. First, mix 200 ml of milk, 70 g of liquid honey, 50 g of butter and melt it over low heat. When the mixture warms up, but does not boil yet, add 120 g of dry semolina. Mix it thoroughly and keep on fire under the lid for 5 minutes. Let the mixture cool down, then add a raw egg and beat with a mixer into a homogeneous dough. We form the same meatballs, roll in semolina and fry for vegetable oil at both sides. The most harmonious addition will be their raspberry or strawberry jam.

Muffins for health

It's no secret that oatmeal is an excellent substitute for flour in baking. But Hercules "National" also enriches it with useful dietary fiber, vitamins and trace elements. Muffins with their participation will help to verify this in practice. Knead into mush 3 ripe banana, whisk in a fluffy mass of 3 eggs. We connect them together, add 200 g of unsweetened natural yogurt, 450 g ground hercules, 1 tbsp. l. baking powder. Knead the dough, add 100 g of chopped walnuts and 200 g of thawed blueberries. Mix carefully, spread the mass on greased molds and bake in the oven at 200 ° C for about 25–30 minutes. Such an exquisite delicacy is permissible even for those who do not often treat themselves to pastries!

crispy pie

From oatmeal It turns out an unusually tasty and easy-to-cook crumble pie. With Hercules "National" it will become especially crumbly and crispy. First, we cut 2 dense peaches and 2 hard pears into thin slices, mix them with 100 g of defrosted pitted cherries. Sprinkle the mixture with 1 tbsp. l. sugar, 1 tbsp. l. cornstarch, water 2 tbsp. l. lemon juice. We spread everything in an even layer in a heat-resistant form with foil. Next, grind into crumbs 100 g of sugar, 70 g of butter, 120 g of flour and 0.5 tsp. soda. Add 100 g of hercules, a pinch of vanilla and cinnamon. Sprinkle fruits evenly with crumbs in a mold and bake for 30 minutes at 200 ° C. A scoop of creamy ice cream will turn the crumble into a little culinary masterpiece.

porridge casserole

When we were children, our grandmothers cooked wheat for many of us, which tasted like a casserole. Why not revive this wonderful tradition? With millet "National" the result will exceed all expectations. Bright yellow grains boil well and are great for baking. We steam 200 g of washed millet in boiling water for 5 minutes. Then drain the water, put it in a round shape, add 2 tbsp. l. sugar, 0.5 tsp. salt and a pinch of vanilla. Next, pour the cereal with 200 ml of baked milk and put 80 g of butter in slices. If desired, you can add a little dried apricots and raisins for sweetness. We will bake wheat in the oven at 180 ° C for 70-90 minutes. He will make a harmonious pair fresh fruits, condensed milk or berry jam.

Sun Cookie

A curious discovery for the whole family will be millet cookies. Bright yellow calibrated millet "National" will give it an appetizing shade and refined taste. First of all, boil 300 g of cereal until tender. Separately grind 150 g of sugar with 2 eggs and 180 g of butter. We combine the resulting mass with millet porridge, add 50-70 g of flour, knead the dough as for gingerbread. We make round cookies and bake for 15 minutes in the oven at 200 ° C. Even the pickiest little ones will love this dessert!

Baking from cereals organically and usefully diversifies family menu. And so that she will forever fall in love with loved ones, use National cereals. Each of them is a product of the highest quality, endowed with a harmonious taste and invaluable health properties.

It often happens that children either do not eat porridge, or we cook too much, and then we don’t know where to put the rest of the porridge! Why throw away? After all, you can cook so many delicious things!
I have prepared various recipes!

CUTLETS WITH MEAT AND MILLET PORRIDGE

Products:
300 g minced pork + beef
200g boiled millet porridge
1 bulb
1 egg
slice of bread
salt

Cooking:
Mix the minced meat with porridge well. Finely chop the onion and add to the minced meat. Pre-soaked bread, also add to minced meat. Salt, break the egg into minced meat, mix everything thoroughly. Form cutlets, roll in breadcrumbs or flour. And fry on both sides until golden brown.

MILLET PORRIDGE COOKIES

Products:
2 eggs
300 g boiled millet porridge
150 g sugar
a handful of raisins
a handful of peanuts
200 g butter
flour

Cooking:
Grind eggs with sugar, add melted butter, mix. Add porridge, nuts, raisins and mix. Then gradually mix in the flour until the state of the dough, so that you can form the shape of the gingerbread cookies with your hands. Form gingerbread cookies and roll them in flour, then on a greased baking sheet. And bake at a temperature of 200 degrees until cooked.

PORRIDGE COOKIES

Products:
semolina porridge - 250-300 g
butter - 100 grams
egg - one piece
sugar - 150 grams
shelled sunflower seeds - 1/2 cup
flour - 2/3 cup
vegetable oil - 2-3 tbsp. spoons
baking powder - 1/2 teaspoon
dark chocolate - 100 grams
vanilla sugar - to taste

Cooking:
Grind the peeled sunflower seeds with a blender with the addition of vegetable oil into a homogeneous mass.
Beat the softened butter with a mixer with salt, sugar and vanilla sugar. Add eggs and beat everything until smooth. Then add the seed paste and mix. Add semolina, put the chocolate cut into small pieces and mix. Add the sifted flour mixed with baking powder and knead a thick, slightly sticky dough. Let's put ready dough for 1-2 hours in the refrigerator.
After the time has passed, we will form balls with a diameter of 2-2.5 cm from the dough and put it on a baking sheet covered with baking paper, at a distance of 3 cm from each other.
We bake at a temperature of 180 degrees for 12-15 minutes until golden edges form. Then remove the baking sheet from the oven and leave for 10-15 minutes, after which we remove the cookies with a spatula.

SELF CAKE

Products:
For test:
sugar - 1 cup
butter - 4.5 table. spoons
flour - 3 cups
soda - 1 tsp. a spoon
milk - 2.5 table. spoons
honey - 2.5 table. spoons.
For cream:
semolina - 5 table. spoons
milk - 1 liter
sugar - 1.5 cups
butter - 300 gr.

Cooking:
Combine butter, sugar, honey and soda with milk, mix, heat in a steam bath until the products melt. Take out the bowl and add the flour. Divide the resulting dough into nine parts, roll each pancake and bake for several minutes. semolina porridge cook in milk, cool, grind with sugar and butter. Lay the prepared cakes on top of each other, spreading well with this cream, the ninth last cake can be crumbled and sprinkled on top of the cake.

BUCKWHEAT CUTLETS

Products:
300 g buckwheat porridge
300 g minced pork + beef
salt
1 small onion
1 garlic clove
1 egg.

Cooking:
miss buckwheat porridge through a meat grinder with a raw small onion and a clove of garlic.
In the resulting buckwheat mixture, add minced meat, an egg.
Salt. Mix everything well. Shape into patties and roll in flour or breadcrumbs.
Fry until golden brown on both sides.

ROLL OF RICE PORRIDGE WITH PEACH

Products:
peach is one piece. (possible from canned compote)
rice porridge 250 grams
an egg is one piece.
butter - four tablespoons
sugar - two tablespoons

Cooking:
Grind the cooled porridge with a blender, add sugar, egg, 1 tablespoon of butter and knead everything well. Lay out rice porridge on gauze moistened with water; Lay a finely chopped peach in the middle. We form a roll, gradually removing the gauze.
We cook the roll in a double boiler (25-30 minutes) or bake in the oven. For a baked roll, put it on a greased baking sheet and bake for 15-20 minutes at 180 ° C until golden brown.

CASUS WITH RICE AND COTTAGE CHEESE

Products:
boiled rice 250-300 g
cottage cheese - 200 grams
sugar - three tablespoons
eggs - three pieces
apple - one piece
raisins - 80 grams
sour cream - one tablespoon

Cooking:
Cool the finished rice, then add grated cottage cheese, a mixture previously beaten with sugar and two eggs, a little vanilla sugar and raisins.
Then wash, peel, cut the apple into small pieces and add to the rice mass. Mix everything well and put in a greased with vegetable oil, and sprinkled with breadcrumbs shape. Top with sour cream mixed with egg.
Bake in a preheated oven to 220-230 degrees until golden brown.

CORN PORRIDGE ROLLS

Products:
150 g corn porridge
115 g flour
150 g butter
80 g sugar
2 yolks
a pinch of salt

Cooking:
Grind the softened butter with sugar and salt, add the yolks, porridge and flour, mix.
Knead the dough with your hands, roll into a ball and leave for 30 minutes.
Then place the dough in a pastry bag with an asterisk nozzle and lay out in a crescent moon on a greased and floured baking sheet, 10 cm long. Bake for 20 minutes at 200 gr. Sprinkle with powder.

CORN PORRIDGE CUTLETS

Products:
250 g corn porridge
0.5 cup flour
vegetable oil for frying.

Cooking:
Twist the corn porridge with a meat grinder, add a little flour and mix. The mass should be tight. We form cutlets from it, for this we roll one spoonful of porridge in flour, press it with our hands until a ball is formed.
A cutlet rolled in flour should not crumble and stick to your hands.
Next, fry in a preheated pan in vegetable oil until golden brown.
Serve with salads, but can also be served as a separate dish.

CORN COOKIES

Products:
150 g butter
3/4 cup sugar
1 egg
1.5 cups flour
0.5 cup cooked cornmeal
1 tsp baking powder
1/4 tsp salt
1 tsp vanilla

Cooking:
Mix 150 g of butter with 3/4 cup of sugar, achieving the consistency of sour cream. Add one egg and beat the mixture thoroughly.
Separately, mix together one and a half cups of flour, half a cup of cornmeal, a teaspoon of baking powder and 1/4 teaspoon of salt.
Mix both masses, add one teaspoon of vanilla and mix thoroughly. If desired, add 1/2 tbsp. raisins.
Roll the dough into a ball and wrap it tightly in cling film. Place the dough in the refrigerator for an hour to firm up.
On a well-floured surface, roll out the dough into a 5-6 mm thick layer.
Cut out cookies with a diameter of 7 - 8 cm and place on a lightly oiled baking sheet at a distance of 2 - 3 cm from each other.
Bake the cookies in a preheated oven at 180 degrees for 10-12 minutes until the edges are browned.
Store cookies in a tightly sealed jar.