Cook for 1 1/2 to 2 hours, stirring constantly so that it does not burn or boil over. When it has become a thick porridge, cool a little and whisk vigorously with a hand mixer for about 5 min. Then pour the porridge on a greased baking sheet, cool and when it is firm, cut into cubes.
Related Recipes:
Salmon Cream Soup IiPut all the ingredients for the fish stock together in a saucepan, bring to the boil and simmer on low heat...
Onion TartA simple but delicious cake recipe: (*) round baking sheet 28 to 32 centimeters in diameter For the dough, put...
Grand Marnier CharlotteSoak gelatine in cold tap water, heat 100 ccm whipped cream, squeeze out gelatine and melt in the whipped...
Swiss BuerliMelt the yeast in warm water and add the wheat sourdough. Everything in the bowl of the food processor form...
Venison Ragout with Nut BallsA delicious recipe with red wine! Cut meat into immediately large pieces, season with pepper, thyme and...
Leg of Venison with Chanterelle Cream SauceA great pasta dish for any occasion: 1. rinse, clean and coarsely dice the greens. Peel and coarsely dice the...
Roasted Monkfish Cutlet in Olive Crust with Olive Oil Sabayon and Potato and Tomato VegetablesMonkfish chops: Rinse the monkfish chops parried and prepared by the fishmonger and dry them well. Marinate...
Coffee Ice CreamPerhaps your new favorite bean dish: Coffee has a relatively recent history here in Germany. In Abyssinia, it...
Melanzane CaviarMeanwhile, according to the original recipe, the fruit is roasted in the oven or broiler until the peel flakes...
Leg of Lamb with Asparagus PolentaA delicious recipe for the asparagus season: (*) for 6 to 8 people, each according to gigot size Preparation...