Читать книгу Fresh and Wild Cookbook: A Real Food Adventure - Ysanne Spevack - Страница 18

BREAKFAST FOR 4 HUNGRY PEOPLE:

50g dried hunza apricots

150g kamut® grain

100g barley semolina

1 teaspoon ground cinnamon

¼ teaspoon ground mace or nutmeg

1 vanilla pod

600ml soy milk

Agave syrup to taste

The night before you want this breakfast, soak the dried hunza apricots in 100ml of lukewarm water. Simmer the kamut grain in 500ml of water for about an hour and a half, checking every half hour or so that the saucepan hasn’t boiled dry. If it does, simply add some more water and simmer until the grain is cooked. It will be firm and chewy in texture when it’s done.

In the morning, mix the cooked kamut, the uncooked semolina, the spices, the vanilla and the apricot soaking liquor in a large saucepan. Add the soy milk and bring to the boil over a high heat. Turn the heat right down so that the liquid is just simmering, and keep simmering with the lid on for about 6–7 minutes. Add the whole apricots and stir them in, then keep cooking and stirring with a wooden spoon until the semolina is done. This will be about another 10 minutes or so.

When it’s ready, spoon it into individual bowls. Put the syrup on the table so everyone can sweeten the Gamut of Kamut to suit their tastes.