Learning to cook with Natasha Skvortsova — millet porridge pancakes
I remember what pancakes my grandmother used to make in the village: huge, fluffy, spongy.
As grandma did, I do not know. Then, little, it never occurred to me to ask her for a recipe.
And when the grandmother was gone, I wanted her pancakes.
I tried different options: and yeast, and on leaven, and on serum, but such a result, like a grandmother, did not work.
Maybe it’s milk and butter (grandmother kept a cow).
And perhaps, in the sharpness of children’s sensations, because, as you know, in childhood, trees always seem very large.
Not so long ago, the oven baked millet porridge pancakes.
Outwardly, they are very similar to grandmothers, just as huge and luxuriant, and in no way inferior to their satiety.
To cook such pancakes, you need to cook not very thick millet porridge on the water.
To do this, rinse under cold water 1 cup of millet groats, remove all the black grains, pour about 2.5 cups of water and cook as usual. If it is thick, add some more water.
Put the finished porridge to cool.
During this time, sift 5 cups of flour and mix with 20 g of dry yeast. Heat 2 cups of milk.
In a separate bowl, beat 6 eggs with 6 tablespoons of sugar and 2 tablespoons of salt. Add flour with yeast to warm porridge, pour in milk, egg mixture and mix everything well.
Cover with a towel and put in a warm place for 3-4 hours.
Bake pancakes in the usual way in a well heated pan, greased with melted butter. Just do not worry that the dough will be very thick.
Just lay it on the pan with the help of a ladle and the ladle also distribute throughout the pan.
Heating must be adjusted so that the pancakes are not burnt, and they have the opportunity to bake well, as well as to create an appetizing nostril.
Ready made pancakes I lay a slide on a plate, generously grease each with melted butter.
I like these pancakes like the taste of childhood, and my children just like it, especially with honey.
“I have four children and, of course, most of the time I spend in the kitchen. I perceive any information from the point of view of its application to cooking. When I meet a new person, I look into his eyes and try to guess what he eats for breakfast and what his lunch consists of.
Very often, according to eating habits, you can make a psychological portrait of a person. I do not have branded recipes. I cook so many and varied that there is no need to repeat the same dish several times.
I like to experiment.
If something touches me in a dish, I take it as an idea as a basis and develop it. I do not like the phrase «author’s cuisine.» All the basic culinary techniques invented before us.
You can only change something, customize for yourself, to your tastes.
I can stand at the stove all day and get an incredible thrill from it. I like to watch the soup gurgle in a saucepan and the clear broth overflows with amber bubbles.
I love the smell of fried onions and garlic.
I like the warm softness of yeast dough and the flavor of cherry pie with cardamom.
If it were possible, I would live in the kitchen. ”
Learning to cook with Natasha Skvortsova
Pasta with pesto sauce
Our family is quite Italian. First, a lot of children. Secondly, the cult of pasta.
We eat them every day: boiled, fried, sour, sweet, spicy, with sauce and without.
Never be afraid to cook a new dish and do not tell yourself: this will not work for me. Fear in any business is a bad helper, and especially in the kitchen.
Natasha Skvortsova offers a recipe for homemade ravioli and offers to sculpt them using new, accelerated technology.
Trying to remember when I learned to sculpt dumplings.
Dishes from frozen fish
As from frozen fish of dubious gastronomic merit, to prepare dishes that are excellent in all respects is the personal experience of Natasha Skvortsova.
Meringue is very easy to prepare, although at first glance it may seem difficult. I myself thought so for a long time, until I started doing it.
Idea for a holiday: eclairs
Even the most expensive eclairs bought in famous pastry shops will never be compared with homemade eclairs.
March 8 is a great occasion to bake eclairs.