Cooking with Porridge Class
By Yuliya Sasina-Yates
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Soup “Hercules”
Water – 1 ltr
White onion – 1 – chopped into small chunks
Carrots – 2 small (or one big) – grated or chopped into small chunks
Garlic - clove
Porridge oats – 70gr
Olive oil – 1 ½ tbsp.
Dry bay leaf – 1
Soak the oats in cold water for 15-20min.
Cook onion with 1 tbsp oil in the frying pan on medium heat until they turn transparent and golden in colour. Add grated/chopped carrot. Make sure neither burns.
Boil the water in a separate pan. Add chopped potatoes and let them cook until potato mashes easily in the spoon. Add ¼ of a teaspoon of salt.
Turn the oats onto a sieve and drain the water. Put the oats into the pan with the potatoes.
Crush garlic in the garlic press and add to the pan, let the soup simmer for 3 min.
Add the onions and carrots to the soup. Add one dry bay leaf. Cover with the lid.
Add crushed black pepper, salt if you need more. Leave it on the hob for 10 more minutes. Finish off with chopped parsley stalks and leaves. Bon appetit!
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Fish balls with Oats
Canned fish (in brine) – 170-200 gr
Oats – 100gr
Egg – 1
Bread crumbs – 2 tbsp
Onion – 1 small grated
Garlic – 1 clove grated
Salt and Pepper
Olive oil – 2 tbsp
Drain the canned fish and transfer to a deep dish. Mash the chunks with a fork.
Add dry oats and mix them in with the fish. Add the egg and salt and pepper to your taste. Add grated onion and garlic. Mix well. Form small balls from the mixture and slightly squash them to form patties.
Put a frying pan on the hob – medium heat, add 1 tbsp of oil, so that it covers the surface well.
Prepare a shallow dish with 2 tablespoons of dried breadcrumbs. Dip each patty into the breadcrumbs to cover evenly.
Lay all the patties into the pan in a circle. Allow each side to brown and form a crust. Add 1 tbsp oli when you see that the pan is dry.
Once both sides browned, add 100-150ml of hot water to the pan, cover with the lid and let it simmer for 5-10min. Bon appetit!
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Vegan Chocolate Mousse
Oats – 100gr
Water – 500ml
Cocoa – 50gr
Sugar – 50gr
Vanilla sugar/essence/beans – to taste
Boil the cattle and use 500ml to soak the oats in. Let the oats stand for 10min.
Take a dense thieve and drain the oats into a clean boiling pan. Stand the oats to the side (can be used for cookies or as a side with salt for other dishes)
Use the oaty liquid in the pan. Put it on the hob, add sugar and sift cocoa powder in. Mix well to combine. Cook for 5-7 minutes on medium heat, constantly mixing until the mixture thickens to a mousse consistency.
Transfer to a glass or a small bowl – crush some raw or roasted nuts to decorate. Bon appetit!