Soviet Cooking

Almost forgotten recipes from past time
Rare Soviet cookbook published 1955 in the USSR

Guriev porridge

Guriev porridge

Guryev porridge
Semolina 50, 185 milk, vanillin 0.02, butter 10, 20 sugar, 10 eggs, almonds or walnuts, hazelnuts, peanuts 10, 60 fruit fresh or preserved 45, 50 apricot sauce.

Cook viscous milk porridge semolina or rice with a small amount of salt and sugar (50 g of sugar and 5 g of salt per 1 kg of cereals). In the hot porridge with uninterrupted stirring, add the butter, eggs, egg whites, whipped with sugar, not very finely chopped nuts and vanilla.
All of this mix and put on a la carte pan, greased. The surface to align porridge, sprinkle with sugar and immediately burn the f
Then add in the porridge hot ovens for 5-7 minutes. Caramelized sugar porridge gives a beautiful color and a special, pleasant taste and aroma. Caramelization of sugar can be produced also by means of a specially adapted torch or appliance (grill).
If you cook porridge with milk foam, the whole milk should be poured into a wide shallow dish (pan, saucepan, pan) and put in a hot cabinet oven. Once the milk is produced ruddy skin, immediately remove it with a fork, then give again formed foam and remove again. It should come as long until you get the right amount of foams.
Cooked porridge put the pan in two or three layers, each layer, except for the top, cover with foams. The topsheet sugar and sprinkled caramelized as described above.
Before serving hot porridge put cooked and then warmed in a thick sugar syrup slices of apples, pears, peaches and berries.
Warm apricot or strawberry sauce submit to the porridge in a gravy boat or pour them stacked on cereal fruit and sprinkle with chopped toasted walnuts, almonds. 
Walnuts are not roasted. Instead of fresh fruit can also use canned.


Next PostNewer PostPrevious PostOlder PostHome