bluekitten
Recipe from L. Malinovskaya, Tomsk, Thermomix club (I haven't tested it myself).

Oatmeal jelly
Hello, Club Thermomix! I want to offer a recipe for oatmeal jelly, which my grandmother fed me (I restored it to taste and appearance). The preparation method does not take much time.

Sort oats (oats without scales), rinse and dry well.
Grind 1 glass finely in a thermomix. - / 40S / ck10
Pour into a saucepan and cover with one liter of warm water.
Add bread leaven and leave warm for 12-24 hours (stirring occasionally). Or shred the plastic of brown bread.
Pour (stir well) the jelly blank into the working thermomix, leaving the bottom portion for the sourdough about 1-1.5 cups (that is, with sediment).
Add salt to the hole of the lid to taste (1 teaspoon without top), and if you wish + 1 teaspoon of sugar
Cook at a speed of 2-2.5 at a temperature of 100 degrees for 20-25 minutes, and then, turning off the heating, another 10 minutes with the same stirring (the temperature lasts for a long time).
In the middle of cooking, when "thickening", you can increase the speed for a few seconds (to keep the bottom clean).
After all, pour the thick (but still liquid mass) into bowls or molds and leave to cool.
Immediately pour water into the Thermomix and rinse it automatically, otherwise the jelly will close up the knives and the bowl (thicken on them).
The cooled jelly will thicken and take the shape of a dish. It should have a smooth, beautiful surface (like jelly) and cut well with a spoon. Its density can be changed at will by increasing or decreasing the amount of water. If there are cracks or it lags far behind the dishes, it is either not dry or not cooked.
Drink it with cream or honey water (dissolve honey in warm water to taste). Someone likes it with vegetable oil, and someone just with milk.
Usually pour it on top, take out a part from the edge of the dish and scoop it up along with the liquid. It is very convenient and delicious.

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