Millet hulled porridge with mixed seeds and banana cream

millet-hulled-porridge-with-banana-cream-mixed-seeds-cooking-dona
Millet hulled porridge with banana cream and mixed seeds

Every time I see the preparetion the porridge in a movie I think “sooner or later I have to do!!”

Well, I have been cooking porridge for my breakfast for the last two or three weekd and …. I love it! Moreover it is perfect for a healthy and balanced diet because has an high satiating power.

I have cooked porridge oats, rice porridge and millet hulled, honestly I like every type of porridge, each has a different taste and different nutritional value, in this recipe I propose a millet porridge.

The consistency of porridge depends on how long it is cooked .

The longer you cook the porridge and the more you get a consistency thick and pasty. So, to obtain your perfect consistency you must try cook different time for find your good taste, I prefer a dense porridge so I cook over 20 minutes.

I prepare my porridge one day before and next morning I heat the porridge and I add different topping for a better taste everyday.
This time I enriched millet porridge with mixed seeds and my banana cream homemade..

 

Shopping List

30-35 g of millet hulled
100 ml of milk – I skimmed
150 ml of water
1 teaspoon sesame seeds
1 teaspoon of chia seeds
1 teaspoon of flax seed
1 or 2 teaspoon of my banana cream homemade.

 

We cook

Put in a little pan the millet hulled, the milk and the water.
Bring to a boil and cook for 20 minutes or more for obtain the consistency favorite
.
When it is cooked pour the porridge in a bowl.

Now the porridge is ready, add all seeds and banana cream at porridge only when you eat, then mix well

Enjoy your meal !!

Sorry for my english, I’m studing it 😁😅😘

Annunci

Frappe a typical italian Carnival dessert recipe

Here the secrets and the recipe about one of the most famous typical dessert of  italian carnival. Every cities or italian region: call it with various name: Frappe, Chiacchiere, Bugie, Cenci, Crostoli, Intrigoni, Galani, etc
The roman name of this dessert is “Frappe”.
The Frappe are  very easy to prepare, but you must remember two things:
1 – pull the dough very  thin, if you have a rolling pin with adjustable thickness, thickness 0.
2 – Put it in the refrigerator covered for half an hour.

In this recipe I have used Spelt Flour instead of tradiotional Wheat Flour and a Williams-Christ pear fruit distillate

 

Shopping list

PREP TIME: 10 minute  + 30 minute rest time COOK TIME: 30 minute TOTALE TIME  1,10 hours

 

Cooking

1 – Melt the butter in a double broiler
2 – Put all the ingredients in the mixer for dough then formed, when it is ready make to rest the dough.
3 – Pull the dough very  thin  and cut it into rectangles.
4 – FRY few rectangles at a time in plenty of hot oil, drain well on absorbent paper, move the frappe on a serving dish and sprinkle with icing sugar.
5 – Serve