I liked last Sunday’s millet pancake so much that I decided to make it with another typical combination of Italian tastes – rosemary and olives – today. Please also notice the increased size of the pancake...
MILLETARY PANCAKE II
6 dl of water
3 dl of millet
3 eggs
3 dl of coarsely chopped olives with a strong taste (e.g. kalamata olives)
2 cloves of garlic
MILLETARY PANCAKE II
6 dl of water
3 dl of millet
3 eggs
3 dl of coarsely chopped olives with a strong taste (e.g. kalamata olives)
2 cloves of garlic
1 dl of finely chopped white onion
about 3 tablespoons of finely chopped fresh rosemary
gluten-free bouillon powder
extra virgin olive oil
freshly ground pepper
(sea salt)
1. Rinse the millet well.
2. Chop the garlic, the onions and and the rosemary finely.
3. Over low heat, warm a bit of olive oil in a pot, and cook the garlic and onions in it for a few minutes without browning them.
4. Add the rosemary, and cook for another minute.
5. Add the water, the bouillon powder and – should you so wish – a pinch of salt, and bring to a simmer.
6. Stir in the millet, cover the pot, and adjust the heat to low. Let the millet cook undisturbed for about 25 minutes, until it’s tender and has absorbed all the water.
7. While the millet is cooking, stone the olives and chop them coarsely.
8. Remove the millet from the heat and let it stand for about 10 minutes.
9. Beat the eggs, add half of the cooked millet, and use a stick blender to blend the ingredients into a thick puree.
10. Mix the millet-egg puree, the olives and freshly ground pepper carefully.
11. On a baking tray covered with baking paper, use a spatula and/or your hands to form a flat cake out of the mixture.
12. Bake in a pre-heated (220 degrees Celsius) oven for 10-15 minutes.
13. Enjoy hot or cold! Please notice that it's less likely to crumble when it's cooled down a bit.
Annika
about 3 tablespoons of finely chopped fresh rosemary
gluten-free bouillon powder
extra virgin olive oil
freshly ground pepper
(sea salt)
1. Rinse the millet well.
2. Chop the garlic, the onions and and the rosemary finely.
3. Over low heat, warm a bit of olive oil in a pot, and cook the garlic and onions in it for a few minutes without browning them.
4. Add the rosemary, and cook for another minute.
5. Add the water, the bouillon powder and – should you so wish – a pinch of salt, and bring to a simmer.
6. Stir in the millet, cover the pot, and adjust the heat to low. Let the millet cook undisturbed for about 25 minutes, until it’s tender and has absorbed all the water.
7. While the millet is cooking, stone the olives and chop them coarsely.
8. Remove the millet from the heat and let it stand for about 10 minutes.
9. Beat the eggs, add half of the cooked millet, and use a stick blender to blend the ingredients into a thick puree.
10. Mix the millet-egg puree, the olives and freshly ground pepper carefully.
11. On a baking tray covered with baking paper, use a spatula and/or your hands to form a flat cake out of the mixture.
12. Bake in a pre-heated (220 degrees Celsius) oven for 10-15 minutes.
13. Enjoy hot or cold! Please notice that it's less likely to crumble when it's cooled down a bit.
Annika
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