Читать книгу South African cookbook for allergies and food intolerance - Hilda Lategan - Страница 7

Although it is a simple process to cook breakfast cereals, some people do not know how to boil porridge because they are spoiled with the availability of instant cereals.

Due to the variety of ingredients that are added during the processing of instant cereals, it is impossible for some people with food allergies and sensitivities to eat these cereals. Also, when no or only limited quantities of milk can be added, it becomes difficult to moisten the cereal satisfactorily. In cases like these it is more convenient to choose a cooked breakfast cereal as a breakfast dish. Breakfast cereals can be cooked in a saucepan on the stove or they can be prepared in a suitable microwave-safe dish.

How to cook porridge in a microwave oven:

Use a microwave-safe dish with a volume of at least twice the quantity of flour and water you are using. Mix the fine flour with cold water until smooth and then add the boiling water while stirring. Microwave the porridge according to the directions for each kind of porridge (see below), until thick and cooked. Stir the porridge every 20 to 30 seconds in the beginning to prevent it from forming lumps. Keep in mind that the microwave method will take longer when you microwave more than a cup at a time.

How to cook porridge on a stove:

Bring the water to the boil in a saucepan. Mix the fine flour with cold water until smooth and gradually stir the paste into the boiling water. Reduce the temperature and simmer until cooked. Stir from time to time to prevent the porridge from burning.

RECIPES TO PREPARE 1 CUP (250 ML) COOKED PORRIDGE

Buckwheat-flour porridge

50 ml buckwheat flour; 50 ml cold water; 200 ml boiling water; a pinch of salt

Microwave: 8-9 minutes on medium.

Stovetop: simmer 10-12 minutes.

Barley-flour porridge

50 ml barley flour; 50 ml cold water; 200 ml boiling water; a pinch of salt

Microwave: 5-7 minutes on medium-high.

Stovetop: simmer 8-10 minutes.

Millet-flour porridge

30ml millet flour; 50 ml cold water; 200 ml boiling water; a pinch of salt

Microwave: 9-10 minutes on medium.

Stovetop: simmer 12-15 minutes.

Oats porridge

60 ml rolled oats; 250 ml boiling water; a pinch of salt

Microwave: 2½-3 minutes on medium-high.

Stovetop: simmer 3-5 minutes.

Oats porridge with oat bran

45 ml rolled oats; 15 ml oat bran; 250 ml boiling water; a pinch of salt

Microwave: 5 minutes on medium-high.

Stovetop: simmer 4-5 minutes.

Taystee Wheat porridge

50 ml Taystee Wheat; 50 ml cold water; 200 ml boiling water; a pinch of salt

Microwave: 3-5 minute on medium-high.

Stovetop: simmer 7-9 minutes.

Maize meal/kreemymeel porridge

50 ml fine or sifted maize meal/kreemymeel, 50 ml cold water; 200 ml boiling water; a pinch of salt

Microwave: 4-5 minutes on medium.

Stovetop: simmer 7-9 minutes.

Braai pap/polenta

50 ml coarse maize meal; 50 ml cold water; 200 ml boiling water; a pinch of salt

Microwave: 8-10 minutes on medium.

Stovetop: simmer 10-12 minutes.

Hint: Soak the flour overnight in 100 ml cold water. Add 150 ml boiling water to the soaked mixture the following morning. The cooking time will then be shorter.

Sorghum-flour porridge (fine flour)

50 ml finely ground sorghum flour; 50 ml cold water; 200 ml boiling water; a pinch of salt

Microwave: 2½-3 minutes on medium-high.

Stovetop: simmer 3-5 minutes.

Sorghum-flour porridge (coarse flour)

50 ml coarsely ground sorghum flour; 250 ml boiling water; a pinch of salt

Microwave: 10 minutes on medium.

Stovetop: simmer 10-12 minutes.

Hint: Soak the flour overnight in 100 ml cold water. Add 150 ml boiling water to the soaked mixture. The cooking time will then be shorter.