John Myers
Ingredients for 3 servings:
- 160 g millet (1 cup)
- 320 g water (2 cups)
- 750 g water
- 1 tbsp vegetable broth, granulated
- 1 pinch of salt
- Sugar
- 450 g apples, approx.
- 10 peppercorns, ground
- 200 g cheese, goat cheese roll, well aged
- Cranberries, a. d .jar, possibly
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
gluten-free, egg-free, cow’s milk-free, vegetarian
3 – 4 servings Rinse 160g of millet with hot water to remove any bitterness, add to 2 cups of boiling water, reduce heat to low, close lid, after about 5 minutes, when the water will only be visible as bubbles, turn off heat, and let swell on the hot plate for about 10 minutes with the lid closed. The millet will then be dry and almost white. Bring 750ml of water to a boil with 1 tbsp of granulated vegetable stock, pepper, a pinch of salt, and sugar. Grate 3 apples around the crackling and add to the stock with the sliced cheese. When the cheese has dissolved, turn off the heat and puree with an electric blender, add the cooked millet, stir, and bring to a boil. Serve in a deep soup plate with a teaspoon of cranberries in the middle. Variation: Use brown rice instead of millet and/or Limburger cheese instead of the goat cheese roll. Own recipe
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