Post by chief_cook2 on Mar 29, 2003 21:32:42 GMT -6
Oatmeal jelly (Kissel). It is very valuable for our skin. Original and even unusual, but will be the perfect dish for breakfast and dinner. Russian cooking contains a great variety of desserts. Some are very ancient and exotic, but lunch usually concludes with stewed fruit or kissel. Kissel has been a favorite dish for many centuries. It comes as no surprise that when the heroes of Russian fairy-tales find themselves in a land of marvels, they see rivers of milk with banks of kissel. Kissel is made from fresh or dried fruits or from berries, fruit juice, syrup, jam, milk and some other products. Kissel can be thick, medium thick or thin.
Oatmeal Kissel sounds original and even unusual, but will be the perfect dish for breakfast and dinner.
Put oatmeal flour in a pan and pour over warm water and stir thoroughly so there are not any lumps. Leave to swell for 6-8 hours, then add honey and salt to taste and cook on low heat, stirring regularly until dense. Pour hot kissel into molds and leave to congeal. Serve with cold milk.
2 c oatmeal flour. 2 tb honey. 8 c water. salt to taste.
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