Pumpkin baked millet porridge
Composition / ingredients
4
Servings:
Cooking method
1. Sort out the millet, rinse well. Transfer to a saucepan, pour cold water and leave for 1 hour. Then drain the water.
2. Separately bring 500 ml of water to a boil, add salt, sugar and mix. Pour in the swollen millet and leave for 10 minutes.
3. Melt half the butter and honey in a frying pan, put the pumpkin and lightly brown.
5. Spread the millet into serving pots, spread the pumpkin slices and pieces of butter on top.
6. Heat the oven to 150 °C. Cover the pots with foil and put them in the oven for 30 minutes. Then remove the foil, pour in the hot cream and put it back in the oven for 10 minutes.
7. Chop the walnuts and brown them in a dry frying pan.
8. Add walnuts to each pot of porridge and serve.
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Pumpkin - 29 kcal/100g
- Honey - 400 kcal/100g
- Millet groats - 335 kcal/100g
- Walnuts - 650 kcal/100g
- Black Walnut English Walnut - 628 kcal/100g
- Black Persian Walnut - 651 kcal/100g
- Walnut oil - 925 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
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
