Pshenka casserole
Composition / ingredients
10
servings:
Step-by-step cooking
Step 1:
Cook thick porridge from wheat in melted milk with sugar (3 tbsp.l.) and salt (about 15-25 minutes).
Step 2:
Fry almonds in a dry frying pan, grind in a combine. Add to the porridge.
Step 3:
Put the porridge in a baking container, grease with egg, put in a preheated to 200 °Remove from the oven for 10-15 minutes until golden brown.
Step 4:
Get out, sprinkle with sugar (100 g), put in a preheated oven for a couple of minutes to get a crust, cool slightly. Cut the casserole into portions.
Step 5:
For the sauce, boil the currant with sugar (100 g) and wine, add nutmeg and butter.
Step 6:
Add basil, punch into puree with a blender, rub through a fine sieve until a homogeneous consistency is obtained
Step 7:
Serve casserole with sauce. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Millet groats - 335 kcal/100g
- Almonds nuts - 609 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Liqueur wines - 212 kcal/100g
- Semi-dry wines - 78 kcal/100g
- Dry wines - 64 kcal/100g
- Red wine - 88 kcal/100g
- Salt - 0 kcal/100g
- Brown Sugar - 394 kcal/100g
- Chicken egg - 80 kcal/100g
- Table salt - 0 kcal/100g
- Black currant - 38 kcal/100g
- Fresh-frozen black currant - 44 kcal/100g
- Nutmeg - 556 kcal/100g
