And as a debut, I want to tell you about the dish on which, one might say, my family happiness rests :-). I think it's pretty symbolic.
This dish is well-known buckwheat porridge.
Crumbly, downy... It seems that everything is simple - you need cereals, a pot of water and a stove, but even in such a seemingly simple simple matter there are secrets.
Do it calmly, without straining or running, push the oil back and forth through your teeth without swallowing a single drop. This should be done in the morning on an empty stomach. Now you need to throw away this oil, because all the toxins have been absorbed by it, and swallowing it can be dangerous.
Wash your mouth after splashing out the oil large quantity water. If the oil does not look almost white, but yellow, then you did not do the procedure correctly and you need to do it again. Also, if you want to speed up this treatment, you will need to repeat this method 2-3 times a day. The first visible results will be: improved blood flow in the coronal region and whiter teeth.
Friends, do you love buckwheat the way my family loves it? How many times she helped me quickly feed a hungry husband, and do not count. And it doesn't get boring, and it's still delicious!
The cooking process has already been brought to automatism and takes literally a few minutes.
This medicine has a tonic effect on the person who performs it. Oil is not a medicine, but a pure food, and therefore the whole body notices the effects. It is useful in cases of bronchitis, toothaches, chronic diseases blood, stomach, intestines, heart, kidneys, gynecological and arterial disorders, as well as tumors in general. You must follow this remedy as directed until the signs of the disease have completely disappeared.
Attention: it is possible that during the treatment the disease or disease you are suffering will first worsen, but this means that the body has begun to respond to energy and that the toxins become compressible. Therefore, treatment should not be stopped. They contain phosphorus and fall into the category of powerful aphrodisiacs. Consumption of spawn increases sexual potency, sexual appetite, energy and resistance and resistance to stress.
Ingredients for buckwheat porridge:
- buckwheat groats 300 ml,
- water 600 ml,
- salt 2/3 teaspoon.
Cooking buckwheat porridge:
To cook buckwheat, first I use a liter measuring cup I measure out 600 ml of filtered water and pour it into an empty teapot to boiled quickly and immediately right amount , put on a strong fire.
They are especially recommended for people with fragile and weak physical structures, who have low resistance to stress, and who have trouble getting and maintaining strong erections. As always, we recommend moderation. Remember that the middle path is the safest way to walk from above; in other words, use balance and moderation. They are indicated in cases of neurasthenia, asthenia and anemia. Since they are in the category of conditions that are harder to digest, it is recommended that you do some exercises to activate your inner fire so that you absorb and assimilate better.
As the water boils, I others measuring cup I measure out 300 ml of buckwheat(that is, the proportion is this - there is twice as much water in volume as cereals, the quantities can be yours).
Another a glass is very important for the speed of the process. Because the measuring container, with which water was measured, became wet from the inside, the cereal will stick to the walls, it will be necessary to extract it with a spoon so that the good does not disappear, but we need it quickly.
How to cook buckwheat with meat in a pot in the oven
These exercises are: abdominal retraction, triangle pose, navel pose, salute to the sun. Do not eat caviar if you suffer from: high blood pressure, rheumatism, stroke, skin irritation and rashes. It has basically the same effects as regular spawning, and while easier to digest, moderation is also indicated here.
Cooking buckwheat porridge
In Europe, caviar is a symbol of eroticism and joie de vivre and is usually paired with several other exciting foods to increase erotic pleasure and energy. It's good because it's a very healthy breakfast and energetic, which also helped me solve my little morning glucose problems. In order not to get bored, I like to change the ingredients, as well as milk, mostly vegetables. Here's a buckwheat flour-based variant of a little Bretonika porridge that's as delicious as it's cooked!
In general, they measured the cereal, poured it into a small saucepan of a liter and a half or two, and we wash cold water
from the tap: pour, pobble with your hand so that motes and dust particles rise from the bottom of the pan, and drain the water into the sink. In order not to merge with buckwheat, cover with a lid, leaving a crack and be sure to hold it tightly. So we wash it twice.
Ingredients for the bowl: - 1 tablespoon buckwheat flour - 2 tablespoons oatmeal - 1 tablespoon oat bran - 150 ml oat milk. Optional: - 1 banana - 1 tablespoon of chia seeds - some sugar. Pour flour, cereal, bran and seeds into a jar, then add milk. Mix well, close the jar and let cool overnight.
When serving, add sliced bananas and enjoy! Pour the flour, cereal, bran and seeds into a bowl, then add the milk. Mix well, then bake in microwave oven 1 minute. You can also cook the mixture in a skillet for 5 minutes without stopping to stir the spoon.
We put a pan with washed cereals on the stove, add salt- for my amount of cereal, you need 2/3 teaspoon without top.
By this time the water is usually boiling. pour boiling water over cereal, make a strong fire, bring to a boil under a closed lid - this will happen very quickly. Then we make the fire minimal, open the lid and let the porridge cook. It usually takes about 10 minutes.
Add sliced bananas and enjoy while it's hot! For the record, buckwheat, otherwise known as black wheat and known in our Breton biscuits, is not a cereal, but a flowering plant! Buckwheat does not contain gluten and can be eaten as flour or as seeds sown or roasted.
Did you know that the traditional porridge that comes from Scotland is a healthy girls new reflex to avoid cravings and bar shots. One, to taste with a spoon that combines balance and fibers, ideal during a. the use of classics previously reserved for children, which take up space on chic tables, in cafes and on social networks.
No need to stir Buckwheat will be ready when all the water has boiled away. The main thing is not to miss this moment so that the porridge does not burn. To do this, at the end of cooking, when there is no more water on the surface, you need to move the porridge away from the walls of the pan to see how much water is left there.
Classic recipe for buckwheat porridge
Nutrition experts are unanimous. The idea of a cough, cold, or heat to start the day off with a full, vitamin-packed meal is perfect. This is a mixture of cereals, coconut flakes, hazelnuts or raisins for the crunchy side, vanilla powder or spiced chocolate for flavor and digestion, you can also add a dose of superfoods. To prepare glamorous and perfumed cereals, pour milk. Today there is a wide range of flavors. If you can set it to envy. We do not hesitate on the side of the organization, so as not to be late, in the morning, prepare it the day before and let it swell in the refrigerator.
When it remains a little on the bottom, turn off the fire, mix and it would be nice to let the buckwheat stand under the closed lid for about 5 minutes to “reach”.
Now you can help yourself: amateurs put butter in a bowl of porridge, and I love it in its natural form.
One porridge will most likely not be enough for you. You can cook for buckwheat just as easily and quickly.
Friends, how did you like my recipe, how to cook buckwheat porridge, a sort of recipe from the series “longer to tell than to cook”?
Porridge, a new generation breakfast for kids
If the coast of porridge, which has already convinced that the peaks and stars do not finish rock climbing, it looks like it is also enticing more and more athletes who are redefining their classic breakfast for their profit. Energetic and full, it allows you to make with taste and pleasure a complete vitality. Option also tested gluten-free, which tailor the recipe to their needs by curling the flakes oatmeal with quinoa flakes that are loaded with protein, energy and digestion.
Very often the success of our dish (especially when we cook from simple products!) depends precisely on the knowledge of some "secrets", subtleties. I tried to give you some of them :-).
In order not to miss new articles with proven, favorite, detailed recipes,
A unique food product is buckwheat porridge. Loved by both adults and children. And especially hostesses. After all, there is nothing easier than pouring cereals into water - and here you have a ready-made, tasty, healthy, and most importantly - natural side dish. But even here, however, there are some little tricks. Sometimes young housewives prepare this a simple dish- porridge, causes difficulties precisely because of ignorance of these simple secrets.
Buckwheat porridge in a thermos
And of course, in winter you can bet on a hot version of porridge that works comfortably and well from the brain to the heart without forgetting taste buds and stomach. As is often the case, the answer is somewhat worded, but we see few drops. The only difference is that hard grain gluten by nature, when mixed with water, becomes less elastic than soft wheat. A grain that has been studied for its gluten content well tolerated by most celiacs is oats.
How to cook buckwheat porridge to be delicious
Buckwheat porridge on the water
Trick number one - dishes. Kashi is not cooked in enamelware. Generally. Also, modern dishes made of thin stainless steel are not quite suitable here. If you are going to cook porridge in stainless steel, then it must have a thick bottom. You can also cook porridge in thick-walled aluminum dishes. But these are all alternatives. Ideally, buckwheat porridge (however, like any other) should be cooked in a cast-iron cauldron.
This cereal is actually recognized in many states, Italy is still valued. The difference between the three cereals is mainly that Sparrow and Kamut® are precursors to regular wheat and are hard and retain more digestible gluten from our digestive tract. Wheat, or rather the varieties of modern wheat currently cultivated and processed, are derived from genetic sampling to facilitate mechanized soil cultivation and yeast or yeast brewing.
This grain is called "creso" and is used in 90% of pasta made in Italy. While technically superior, this grain is among those suspected of the exponential increase in celiac disease in Italy. Then there is the option to select old grains that are finally re-priced, but that is another story and deserves a separate discussion.
The second trick is the ratio of water and cereals. For porridge-slurry, this ratio is 1 to 3. That is, for one glass of cereal, three glasses of water. For crumbly buckwheat porridge, you can take less water, about 2.5 cups.
The third trick is the time of falling asleep cereals in water. To prepare the "smear", the cereal is poured into cold water. For crumbly buckwheat porridge - in boiling water.
Whole pasta with Sicilian cauliflower. Full stock pasta or Senator Cappelli. Cauliflower 1 witt 1 hazelnuts 3 tablespoons shoi olive oil or sunflower oil. Garlic parsley was distinguished by curry and vegetable cream.
Then boil salt water, purify cauliflower, separating individual flowers and thinly cut the leaves and scald it for one or two minutes in boiling water. Season the garlic with a tablespoon of oil and water, add the raisins, pine nuts, shoyu and cauliflower; Cook for a few minutes. Meanwhile, cook pasta, drain it and sweep it all together, adding parsley to taste.
The fourth trick is that porridge should not be stirred during cooking. That is, until the water is completely boiled away, do not touch it at all.
The fifth trick is to salt buckwheat porridge only after it is completely ready. Then you mix.
The sixth trick - to prepare crumbly buckwheat porridge, you can throw a small piece of butter into boiling water before you fill in the cereal.
Surviving through the centuries to alternate wars, famines, revolutions and other catastrophes, the Russians seem to have a secret weapon that helps them overcome any difficulties. The answer may lie in their regular consumption of buckwheat: an ingredient that has been the basis of the diet of Eastern European peoples since ancient times and in which the Russians themselves can claim special primacy.
In the area surrounding Lake Baikal, there are landscapes where, according to the evidence received, buckwheat was regularly cultivated in remote times. Loved it in Asia, where it is mainly consumed in cooking pasta, buckwheat is used in Eastern Europe, especially in the form of seeds called "groats", roasted, boiled in water and consumed as Kashu or as a side dish instead of rice and potatoes.
The seventh trick - it is desirable to wash the cereal for a short time, and only slightly warm water. If you do not wash cereals, then you do not need to. If you wash, then for crumbly porridge it will have to dry for some time, scattering it on a clean towel. For porridge-smear, it is not necessary to dry.
The eighth trick is toasting. Buckwheat porridge will turn out tastier if you lightly fry the groats in a dry frying pan without oil before cooking. To "smear" the toasted cereal should be cooled before falling asleep in cold water.
From the Central Asian steppes to the Siberian plains, buckwheat came to the West through trade and following invasions. A short breeding cycle and the ability to adapt to the most depressed soils have made this plant a providential food source for much of Europe's peasant population.
Loose buckwheat porridge: a recipe for delicious buckwheat
The Dutch were the first to introduce buckwheat to the New World, where it enjoyed widespread popularity in the nineteenth century, despite being largely ignored today. Apart from being extremely versatile, buckwheat is one of the main ingredients of Russian cuisine. Part of the buckwheat can be saturated for a whole day. So wonder if this wonderful Russian food ingredient is served at almost every meal? Prepared as a breakfast porridge or as a side dish to match the meat, but especially to the game and interiors.
The ninth trick is the cooking temperature. The first 2-4 minutes after boiling, the porridge is cooked over high heat. As soon as the cap is raised, the fire is reduced to medium, after another couple of minutes. - to very weak, on which porridge languishes until cooked.
The tenth trick - porridge should be infused. After you remove the porridge from the fire, salt, add a little granulated sugar, season butter, stir, wrap in something warm and let it brew for another minute. 15. Although the more - the better.
The most valuable combination, however, is between buckwheat and another main ingredient in Russian cuisine: mushrooms. Buckwheat and mushroom jam - very popular dish Russians, and for our emigrants it represents for itself what Madeleine did for Proust: the taste of lost time. This is typical Russian dish can be served as rich filling, filling or single vegetarian dish. Who knows, it might help prevent the next disaster!
Buckwheat and mushroom sauce. Place the dried mushrooms in a glass or plastic bowl and cover with Madeira or boiling water, making sure they are completely submerged and allowed to soften for at least fifty minutes. In a medium-sized saucepan that has already been heated, allow the beans to char, stirring with a wooden spoon so that they cook evenly. After three to four minutes, add the lightly beaten egg and mix for another two minutes. Add the broth, lower the flame, cover the pot with a lid and let it simmer for fifteen to twenty minutes.
So, the general algorithm of actions. Pour water into a bowl. We fall asleep cereal. We wait. We reduce the fire once, then again - to a minimum. We are waiting for the water to boil completely. Remove from heat, salt, add oil, mix. Wrap up. Everything is extremely simple.
Buckwheat porridge with milk
