Kasha is the Polish name for
buckwheat. They spell it kasza. Simply to make things clear for all, buckwheat
and kasha are the exact same thing.Kasha is just buckwheat which has actually
been toasted.
They both have the very same food
preparation guidelines.Buckwheat is not a wheat - and even a grain, for that
matter - however it is generally noted as a grain to keep things easy given
that it is prepared in the exact same way.
If it cooks too long, Buckwheat will
definitely end up being mushy.My Polish pal offered me her Polish dish. I such
as to utilize it to make risotto due to the fact that if it is a little
overcooked and stirred frequently, it ends up being extremely sticky.
Many individuals have problem food
preparation kasha.You can prepare it much like rice, however it sticks and ends
up being mushy.The technique is to roast the grain prior to you boil it then to
let it sun itself in the oven.
Ingredients:
Yield: 6 servings
1 c semolina
2 1/2 c milk
2 c dense cream
2/3 c nuts
2 tb butter
2 tb sugar
2 c canned fruits
1/2 c sugar
1/2 ea lemon
vanilla, salt
Directions:
* Pour cream into a shallow pan. Put
it into the hot oven.As quickly as there is a pink skin on the cream, take it
thoroughly away on the plate.
* Be mindful not to tear. Do this up
until you have 6-7 skins.Boil a viscous kasha (mush) on milk. Include butter,
sugar (2 tb), salt, vanilla and mix effectively.
* Put kasha into the oven to heat up
for 30 minutes.Include the remainder of the baked cream to the kasha.
* Caramelizing nuts: Nuts need to be
caramelized, otherwise kasha will certainly be gray and not have a great taste.
Nuts have to be tempered (fired) at.
* Then put in extremely warm water
for 10 minutes. After that take the skins off and dry and slice them. Put sugar
(1/2 c) in the pan on the heat, include lemon juice, wait till red in color and
include nuts.
* As quickly as nuts are caramelized,
take them out and let cool off. Prepare a baking type. Grease it with butter.
* The last layer is made from
kasha.Embellish with sugar, nuts and fruits and put the type into the hot oven
for 10-20 minutes. Kasha is served with apricot puree or any fruit juice.
* Put a little kasha as very first
layer, then a skin and nuts with sliced canned fruits. Repeat up until all the
skins are utilized.
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