Learning to cook with Natasha Skvortsova — millet porridge with pumpkin
Millet well washed with cold water. I take a small pumpkin, cut off a hat, scrub the seeds and fill the pot with millet.
Pour milk, close the lid-cap and put in an oven already preheated to 220 degrees for 40-50 minutes.
Baking time is very dependent on size. pumpkins. When it is ready, it becomes ruddy from all sides, and the porridge of it also strives to jump out.
This is a sure sign that it’s time to get it.
Then we must act quickly. I take a small saucepan, put porridge, baked pumpkin pulp into it, and mix it.
I add more milk or cream, salt and sugar to taste, and heat it on low heat for 5-7 minutes. Porridge gets a bright sunny color and begins to puff in a saucepan, as if saying:Puff-puff, add in me more milk … puff-puff, and do not take the butter«.
But with these puffs more careful! Once upon me the porridge was so puffed up that there was a severe burn.
So it is better to cajole her immediately, not regretting the milk.
And now comes the moment of submission. I spread the orange joy without fail on the white plates, because only on them does the pumpkin sound like a full chord.
Top add diced apricots from homemade jam and a spoon of clear syrup.
“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
«Loser cleans potatoes»
How to learn to cook and what is needed for this? Now every week, Natalya Skvortsova will share her knowledge, ideas and recipes with aspiring cooks.
Pumpkin does not require any complicated and many hours of cooking manipulation.
Bake it with beef or lamb in a stew, serve with chicken, turkey.
Duck and goose confit
It’s time for geese and ducks.
I buy them at the beginning of November, when fat birds had already worked up everything that needed to be fed for winter. I always take from Lyuba.