Kashi - national Russian dishes. They are sweet and usual, in milk or cream, vegetable oil, fat or smaltse, or even just on the water. Serve them as separate dishes or as stuffing (minced meat) in game, poultry, milk pigs. Delicious, nutritious, extremely useful porridge can be cooked in Russian cooking in a huge variety of different ways.
Famous Guryevskaya
The recipe for Guryev's cereal is really veryfamous and famous far beyond his native country. It was invented a long time ago, in the beginning of the 19th century. According to one legend, Count Dmitry Guryev, the Minister of Finance of the Russian state, invented the dish and an excellent culinary specialist, who loved to eat deliciously. According to other versions, the honor to create a recipe for Guryev's porridge belongs to the serf chef of one of Guriev's friends. And the Count liked the dish so much that he and the cook together with the family bought and moved to Petersburg and made the head of their kitchen. Porridge has since often been served to the count's table as a special delicacy. She became the subject of sincere admiration and envy of gourmet neighbors. However, the recipe for Guryev's gruel was strictly kept secret. And only after a long period of time he became widely known, and the dish itself appeared in other houses, restaurants, taverns and other food establishments. Since then, a little over two hundred years have passed. But the recipe for Guriev's porridge still attracts the attention of the chefs with its simplicity and that very special, wonderful taste that the porridge possesses.
Please go to the table
Nightingale fables do not need to feed, here we arelet's go straight to cooking. In order for us to get a classic "gurievka", we take milk, mango, sugar, vanillin, butter, almonds in the nucleoli, jam, canned fruit, eggs. In a saucepan pour a liter of milk, bring to a boil. To fall asleep, stirring, a bag of vanillin and 120 gr. Sahara. Boil it for 10 minutes. Then gradually, also stirring, pour into the milk a mango (100 gr.) And cook until ready, stirring all the time to avoid lumps. Guryev porridge - an old recipe claims - is brewed without oil. It (creamy, grams of 50, but you can and more) is added only afterwards, in the finished dish along with raw eggs (2 pieces). The whole mass is again mixed well. Then the contents of the pot are placed in a frying pan, which must also be previously oiled, and put in the oven (in the 19th century, of course, put in the oven) to make the porridge brown. At this time, you can fry the almond grains. When the porridge is ready, it is poured with syrup or jam, honey can be added, decorated with fruits and berries, sprinkled with almonds and served on a table as a sweet dish. In the series "Cookbook, Old Cooking" recipes with a photo "gurievki" in different versions are presented widely, and there you can find step by step instruction of cooking and decorating.
By the way, in many recipes, severalimproved the traditional, advise to add to the porridge, in addition to almonds, also hazelnut, lemon zest, cinnamon, cardamom and other spices. Especially milk is first recommended a couple of times to boil to remove the foam, which then are separately placed in the porridge when shifting it into the bowl for baking. And it should be done immediately with jam and other additives. Of course, everyone cooks the way imagination and taste tell him. The main thing is that the dish is recognized by the cook, and the household!</ p>>
