TURMERIC PORRIDGE WITH APPLE SAUCE, LINGONBERRIES AND BUCKWHEAT
1.5 dl / 0.63 cups millet flakes
7 dl / 3 cups water
1/2 tsp ground turmeric
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1 red apple
1 pinch ground cinnamon
1 pinch salt
1 dl / 0.4 cups lingonberries
0.5 dl / 0.2 cups dried buckwheat groats
Thaw the berries.
Bring millet flakes, water, spices and salt to a boil. Let simmer and keep stirring for about 2 minutes, until you get a creamy porridge.
Core the apple and cut in to small pieces. Cook with a splash of water and cinnamon in a small saucepan until the apple is soft. Mix in to a sauce using an immersion blender. Salt to taste.
Put the buckwheat in a fine mesh strainer. Bring some water to a boil and then pour over the buckwheat. Rinse with cold water and let drain for a few minutes. Toast in a dry pan, on medium heat, until golden and crisp. Let cool.
Divide the porridge in two bowls. Serve with apple sauce, lingonberries and buckwheat on top.