On this side of the world you can’t go wrong with using the term kasha! Kasha means porridge and that porridge comes in many forms. Especially buckwheat, wheat, barley, oats, millet and rye. Kasha is a wonderful winter meal, but it is eaten by all, year around. As always there is millions of recipes for Kasha as for all other Russian delights, but we will try these out today and or try out a past article http://windowstorussia.com/you-can%E2%80%99t-feed-a-russian-without-a-kasha.html…

Lets make some Kasha:

Kasha Semolina recipe:
Ingredients: 1 cup – semolina , 4 cup – milk, 2 tb – butter , 3 ts – sugar, salt to taste
Method: Bring milk to boil, stir in semolina (purified wheat middling’s of durum wheat) gradually. Add butter, sugar and salt. Bring back to a boil and then turn down and let cook on low heat for 10-15 minutes, with a lid on. Serve with jam, honey or fruits…

Kasha Rice with Cheese recipe: (Done this one before in above link and so Yummy!)
Ingredients: 2 cups rice , 4 cups water , 250 g grated cheese , 3 tb real butter , salt
Method: Wash rice under running water in a colander. Fry it in real butter until lightly brown. Pour over water and bring to boil, salt and cook on low heat for 40 minutes. Before serving, sprinkle with grated cheese…

Buckwheat Kasha recipe:
Ingredients :200 g buckwheat , 1 cup water , 25 g butter
Method: In Russia kasha was usually made in crockery. Fill 3/4 of a pot with buckwheat groats, add salt and butter. Pour over boiling water up to the top. Stir in carefully. And put into a pre heated oven for 3-4 hours. One hour before finishing, cover the pot with a large pan and turn upside down. A half an hour before serving, put wet fabric round in order that kasha falls off from the pot sides. Serve with cold baked milk and or real butter…

Gouryevskaya Kasha recipe: (This is harder to make, but – oh so delicious!)
Ingredients : 2 cup semolina , 3 cup milk , 3 tb butter , 3 tb sugar , 2 cup dense cream , 2/3 cup nuts, 2 cups canned fruit, 1/2 cup sugar, 1/2 tb ea lemon and vanilla, three pinches of salt Method: Take a not very deep pan. Put cream (must be dense) into the hot oven. As soon as there is a pink skin on the cream, take it carefully away on the plate. Be careful not to tear. Do it until you have 6-7 skins…

Boil a viscous kasha (mush) on milk. Add butter, sugar (2 tb), vanilla, salt and mix very well. Put kasha into the oven to warm up for 30 minutes. Add the rest of baked cream to kasha. Nuts caramelizing: nuts must be caramelized otherwise kasha will be grey and not have a very good taste. Nuts must be tempered (fired) at first. Then put in a very hot water for 10 minutes. After that take the skins off and dry and chop them. Put sugar (1/2 c) in the pan on the heat, add lemon juice, wait until red colour and add nuts. As soon as nuts are caramelized, take them out and let cool down…

Prepare a baking form. Grease it with butter. Put a little kasha as first layer, then a skin and nuts, chopped canned fruits. Repeat it until all the skins are used. The last layer is made of kasha. Decorate with sugar, fruits and nuts and put the form into the hot oven for 10-20 minutes…

Gouryevskaya Kasha is served with apricot puree or any fruit juice…

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