English
Deutsch
español
français
italiano
-
Newest
Belarusian potato pancakes
Fluffy pancakes
Puff pastry and pate pie
Onion jam
Champignons on skewers in the oven
Homemade croissants
Guryevskaya porridge
Cooking Guryev porridge is a pleasure, because it is an unusual dish that does not require much effort, but evokes a desire to create. Once upon a time, the cook Kuzmin invented a recipe for a dish that gained enormous popularity. Guryev porridge is named after Count Guryev, who adored sweets. Despite the semolina base, the dish is considered a dessert.
How to cook Guryevskaya porridge
Step 1
Prepare the base for semolina porridge. Pour milk into a saucepan or shallow pan. Add vanilla sugar, granulated sugar and place on the fire to bring to a boil.
Step 2
Cook semolina porridge. When the milk boils, pour in the semolina. Pour with one hand, stir with the other continuously to avoid lumps. Cook the porridge for about 5 minutes on low heat or minimal heat until it thickens completely.
Step 3
Prepare the porridge for baking. Remove from heat, add butter. Mix thoroughly. Beat in the chicken eggs and stir with quick movements in one direction. When the eggs are mixed into a homogeneous mass, change direction.
Step 4
Prepare the layers. Place the chopped nuts in a dry, hot frying pan. Stir and fry for 4-5 minutes. Cut the dried apricots into small pieces. Mix the nuts and dried apricots in one bowl.
Step 5
Make layers. Put the first layer of porridge on the bottom of the mold, sprinkle with a mixture of nuts and dried apricots on top, pour in any syrup you choose. Then repeat: porridge, nut mixture, syrup/cream, porridge. It is important that the final layer is semolina.
Step 6
Bake the Guryev porridge. Place the filled molds in an oven preheated to 180 degrees for 30 minutes. After you take the molds out of the oven, let the dessert cool for 10-15 minutes.
Guryevskaya porridge - FAQ About Ingredients, Baking Time and Storage
Reviews: 0
0 Overall ratingHave you already prepared this recipe? Tell what you think.
Write a review
Trending
Ginger tincture
Ginger is a well-known and beloved spice. In the kitchen, only the root of the plant is used, which is rightfully considered one of the most useful natural products. Ginger tincture, when consumed in moderation, helps improve memory, restores skin co
Honey mushroom soup
Frozen honey mushrooms allow you to enjoy the taste and aroma of mushroom soup even in winter. There are many recipes with honey mushrooms and other frozen or dried mushrooms in traditional Russian cuisine. But soup with honey mushrooms, frozen whole
Beef knuckle
The special value of the beef knuckle (the lower part of the beef carcass leg) is the marrow bone, rich in nutrients. The recipe recommends using meat from young animals no more than 20 months old. It can be distinguished by the rich red and pink col
Ojahuri from veal
Ojakhuri is a classic Georgian dish. In fact, this meat and potatoes are a win-win combination. You can use different types of meat for ojahuri. We will choose tender veal. Odeakhuri is traditionally served on a ketsi (clay plate) to keep the dish ho
Armenian Lavash Roll with Stuffing
Perhaps the most versatile dish you can think of is a lavash roll with filling, because you can stuff lavash with whatever your heart desires. Lavash with vegetables, with salad, with canned fish, sweet lavash with cottage cheese. The choice of filli
Kharcho with chicken
Usually kharcho is cooked in beef broth. But we decided to break the rules to get a slightly different, but no less tasty dish. Kharcho based on chicken will be more dietary, but in taste it will be the same famous Georgian soup, which you can easily
