Porridges from flakes are cooked much quicker, than from grain and don't concede to them in nutrition value. On the contrary, such dishes are quicker acquired by an organism and saturate it with vitamins, proteins and carbohydrates.
It is required to you
- Porridge from oat flakes with honey:
- - ¾ glass of flakes;
- - 1 glass of milk;
- - 1 glass of water;
- - 1 tablespoons of honey;
- - salt pinch;
- - desi;
- Porridge from oat flakes salty:
- - 1 glass of flakes;
- - 2 glasses of water;
- - salt;
- - desi;
- - greens (at will);
- Porridge from barley flakes:
- - 1 glass of flakes;
- - 3 glasses of water;
- - 100 g of dried fruits;
- - 1 apple;
- - honey or sugar to taste;
- - salt pinch;
- Porridge from buckwheat flakes:
- - 1 glass of flakes;
- - 2 glasses of water;
- - salt;
- - desi;
- Porridge from rice flakes:
- - 1 glass of flakes;
- - 1.5 glasses of milk;
- - 1 apple;
- - sugar to taste;
- - salt pinch;
- - desi.
Instruction
1. Contrary to the occurring opinion that porridges from flakes less useful, they surpass full-fledged grain dishes in the qualities rather. To make porridge from grain, it should be cooked or soaked long, flakes of it don't demand. They are developed from grain under high pressure that helps to release proteins and carbohydrates. Besides, porridges from flakes are better acquired by an organism, especially children's.
2. Porridge from oat flakes with a medomnaleyta milk and water in a pan, bring to the boil and at once lower fire to an average that the dense skin didn't appear. Throw a salt pinch, pour flakes and you cook several minutes, constantly stirring slowly.
3. Add a honey spoon as soon as porridge thickens, and properly mix. Remove from fire and add a desi to taste. If you don't watch food caloric content, then it is possible to cook porridge on one milk.
4. Porridge from oat flakes you solenayadovedit water in a pan before boiling, pour flakes, lower fire. Salt and cook, stirring slowly, 3-4 minutes. As soon as porridge thickens, remove a pan from fire, add butter and, at will, chopped greens. Such porridge can be used as a garnish or a full-fledged dietary dish.
5. Porridge from barley to a hlopyevpostavta a pan with water on strong fire, throw a salt pinch, bring to the boil. Pour flakes and lower fire to an average. You cook 7-10 minutes, constantly stirring slowly. Small cut the soaked dried fruits and put in a pan.
6. Peel apple and seeds, cut in cubes and add to porridge. Mix, put honey. If there is no time for soaking of dried fruits, cut their dry and throw into water together with flakes at the beginning of cooking. It is possible to add cinnamon to ready porridge or a little vanilla sugar.
7. Porridge from buckwheat to a hlopyevvsypta flakes in a pan, fill in with water, salt, bring to the boil. Let's boil a couple of minutes, then lower fire to weak, close a cover and you cook 8-10 minutes until porridge thickens. Periodically stir slowly that it didn't burn.
8. Remove a pan from fire, add a desi, close a cover and let's stand 10 more minutes. Buckwheat not only a useful and tasty product, but also an excellent dietary dish which gives sense of fulness at several o'clock. Porridge from buckwheat flakes is good even without salt, it has own expressive taste.
9. Porridge from rice to a hlopyevnasypta flakes in a pan, fill in with water. Peel apple, remove a core, cut pieces, add to flakes. Put a pan on strong fire, bring to the boil, lower. Throw a salt pinch, mix. Add sugar to taste and you cook about 5 minutes on average fire, constantly stirring slowly. Remove ready porridge from fire and put a desi.