75g millet flakes (or barley flakes or buckwheat flakes)
300 ml water
4 tablespoons live natural yoghurt
1 large crunchy apple, cored but not peeled, and sliced or grated
2 tablespoons pumpkin seeds
Place the millet flakes and water in a small saucepan, mix together and bring to boiling point.
Quickly reduce to a simmer and cook the mixture gently for 5-10 minutes until all the water is absorbed and a soft porridge results.
Stir in the yoghurt to make a creamy porridge, then divide between two bowls.
Top each with the apple and the pumpkin seeds and serve immediately.
4 or 5 minutes in the bowl in the micrwave works too, saves you washing up. I use skimmed milk instead of water and yoghurt.
ReplyDeleteGreetings!
Frans.
frans, i must admit that i avoid the microwaving as much as possible...i read some time ago that it has a bad influence on the food - maybe at atomic level....and since, no microwave for me...i prefer to do some extra washing (as ecological as possible)....
ReplyDeleteskimmed milk...nice...maybe it gives a different texture than yoghurt does :-)
Hi Mia!
ReplyDeleteMicrowaving does not change the food's quality, that is an old wive's tale. It is just another way of heating, as induction cooking is. I also like to put in a handful of raisins, as a natural sweetener, together with the milk. Another advantage of microwaving is yhat you cannot burn the milk. Just try it some time, it is great! By varying the time you can make it thicker or more fluid.