Chef Recipes

Eat breakfast yourself: 5 porridge recipes

Muscovites are gradually switching to winter mode, the sun is rising later, daylight hours are getting shorter, and the strength to get out of bed is getting less. If in the summer there is a lot of energy and you can easily eat fruit in the morning, then in the cold season you still want to have breakfast more thoroughly. We asked the chefs to share recipes for sweet and savory cereals that can be prepared at home.

Quinoa porridge with caramelized banana

by Dan Miron, Chef at Margarita Bistro Restaurant

Ingredients:

Quinoa - 70 g

Water - 150 ml

Cream 33% - 150 ml

Condensed milk - 1 tbsp. l

Banana - 1 pc.

Honey - 20 ml

Salt to taste


Cooking method:

Bake the unpeeled banana in the oven at 200-250 degrees for 15-20 minutes, then peel and add honey, mix. Boil quinoa in salted water, add cream and condensed milk, bring to a dense consistency over medium heat. Put in a deep plate quinoa and caramelized banana.

Almond buckwheat with pecans and dark chocolate

from Fresh restaurant

Ingredients for two servings:

Buckwheat groats - 100 g

Almond milk - 400 g

Cinnamon - 5 g

Fried Pecan - 20 g

Bitter Chocolate 70% - 10 g

Almond petals - 10 g


Cooking method:

Pour buckwheat with almond milk and cook over very low heat (simmer) for 25-30 minutes, until buckwheat turns into a thick and boiled porridge. Add cinnamon, salt to taste. Turn off and let it brew for another 10 minutes under the lid. Arrange on deep plates, sprinkle with chopped nuts, almond petals and grated chocolate (it melts on a hot porridge).

Barley porridge with poached egg

from Dmitry Bobylev, chef of the restaurant Little White

Ingredients:

Pearl barley - 40 g

Ceps (frozen or

fresh) - 100 g

Olive oil - 1 tbsp. l

Shallots - 1 onion

Fresh sage - 10 g

Grated Parmesan - 20 g

Butter - 20 g

Dry white wine - 1 tbsp. l

Cream 33% - 30 ml

Chicken Egg - 1 pc.

Salt to taste


Cooking method:

Rinse the pearl barley, pour cold water at the rate of 1: 5, salt, put on medium heat, bring to a boil and cook for 15-20 minutes, stirring occasionally to prevent burning.

While the porridge is cooked, prepare the rest of the ingredients. Wash, peel and chop large mushrooms into large cubes. Finely chop the shallots, tear the leaves of sage. Take a deep frying pan or stewpan, put on medium heat and pour in olive oil. When the oil is hot, put the mushrooms and fry until almost ready. Add onions, sage and pearl barley porridge, mix and pour the wine. Let the alcohol evaporate for a few minutes, and then add the cream. Boil for a few more minutes and remove from heat, put the butter and half the grated parmesan. Put the finished porridge on a plate.

Take a small pan, pour half a liter of water and half a spoon of any vinegar. Bring to a boil and reduce heat to a minimum so that the water barely boils. Twist the water with a spoon so that a funnel forms in the center - break an egg into this funnel. Boil the egg for about 2 minutes until the protein curls. Carefully remove the egg with a slotted spoon and lay on top of the porridge. Sprinkle grated parmesan on the finished dish.

Spelled with parsnip

by Ruslan Polyakov, Chef at Remy Kitchen Bakery

Ingredients:

Spelled - 150 g

Milk - 50 g

Cream 11% - 30 g

Parsnip - 30 g

Salt and sugar to taste


Cooking method:

Boil spelled until cooked. Peel the parsnip and cook until tender (until soft). Then prepare mashed parsnip - mash the prepared parsnip with a fork. Put the parsnip into the pan with the ready-made spelled and pour 11% cream and milk. And cook until thickened. Add salt and sugar to taste. We spread it on a plate and serve with jam - it is best to use poppy jam for this porridge.

Coconut Rice Pudding with Chia and Fresh Berries

from Fresh restaurant

Ingredients for two servings:

Round grain rice - 60 g

Coconut milk not fat - 200 g

Soy milk is not sweet - 100 g

Chia Seeds - 10 g

Fresh berries - 20 g

Fresh Coconut - 10 g for serving


Cooking method:

Pour rice with a mixture of coconut and soy milk, bring to a boil and simmer over low heat for 20-25 minutes, stirring constantly. Until the moment the porridge looks like a thick pudding. Salt to taste and add chia seeds. Immediately lay out on plates and decorate with berries and slices of fresh coconut.

Watch the video: Overnight Oatmeal With Banana and Walnuts (January 2020).

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