Recipes with cereals

Recipe for 6 people

ingredients (per serving):

• 150g millet
• 450 ml water
• 1 cinnamon stick
• 1 pinch of salt
• ½ untreated lemon peel
• 300 grams sour apples
• Juice from ½ lemon
• 300 grams red currants
• 30g butter
• 60g bee honey
• 2 eggs (separated)
• Je 50g ground and chopped hazelnuts
• ½ TSP cinnamon
• 1 TBSP butter

Preparation

1. Prepare millet
   Rinse the millet thoroughly in a colander under hot water. Then bring it to a boil in a pot with water, cinnamon stick, salt and lemon peel. Put the lid on and let the millet swell at low heat for about 20 minutes. Then remove the cinnamon stick and lemon peel and let the millet cool down.
2. Prepare apples and currants
   Wash apples, remove the core, optionally peel and cut into thin slices. Sprinkle with lemon juice to keep them from browning. Wash currants and remove the stems.
3. Make dough
   Whisk butter and honey until frothy. Gradually stir in the egg yolks and whisk the mixture until creamy. Beat the egg whites until stiff. Mix the millet with the egg yolk mass and the hazelnuts, then carefully fold in the beaten egg whites.
4. Layers casserole
   Pour half of the millet mass into a buttered baking dish. Spread the apple slices on top and sprinkle with cinnamon. Add the currants on top and cover with the remaining millet mass. Finally, sprinkle with the chopped hazelnuts and spread butter over them in small flakes.
5. cheeks
   Preheat the oven to 200°C (top/bottom heat). Bake the casserole for 30-40 minutes until golden yellow.
6. Serving
   Enjoy the casserole warm — bon appetit!

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