berry millet cake

 This berry millet cake was really good and freezes well.  The only beef I have is that when I put frozen berries on top, around them didn't really bake right - and also it's too little berries.  I think the workaround is to make a berry sauce to serve with it (just heat up berries).  

Ingredients

Berry Millet Cake

• 250 g (8.8 oz) millet
• 1 litre (4 cups) milk
• ½ tsp salt
• 1 tbsp vanilla sugar or 1/2 tsp vanilla paste
• 2 tbsp unsalted butter
• 6 egg whites
• 6 egg yolks
• 60 g (1/4 cup) sugar (I used 2 T)
• 1 tbsp vanilla sugar or 1/2 tsp vanilla paste
• 80 ml (1/3 cup) cold milk
• 100 g (1 cup) raspberries
• 100 g (1 cup) blueberries
• 2 tbsp silvered blanched almonds (I just chopped up some raw almonds)
• 1 tbsp coconut flour (I used finely shredded coconut)
• powdered sugar, for dusting
• fresh berries, to serve

 

METHOD

• Cook the millet

  Add the millet to a sieve and rinse under running water. Pout the milk into a pot and add the rinsed millet. Place on the stove; add salt, vanilla sugar, and butter. Bring to a boil, then simmer for 20 - 25 minutes. Set aside to cool to room temperature. The fastest way to do that is to arrange it all over a baking sheet in a thin layer.

• Make millet cake

  Add the egg whites to a large bowl and beat until stiff peaks form. Add the egg yolks, sugar, and vanilla sugar into a separate bowl. Beat until the mixture is smooth, for about 5 minutes. Add the millet mixture and stir with a spatula. Gently fold the stiff egg whites to get a smooth, airy mixture.

  Set a rack in the middle of the oven and preheat it to 180 °C / 350 °F. Grease a 20 cm x 30 cm (8-inch x 12-inch) deep baking dish with butter. Pour the millet cake batter into the prepared baking dish. Arrange the raspberries, blueberries, almonds, and coconut flour on top. Place in the preheated oven and bake for 40 - 45 minutes at 180 °C / 350 °F. Once the cake cools, cut it into eight slices. Dust with powdered sugar and serve with fresh berries.

millet beet salad

 Idea taken from here.

Ingredients

• 1/2 cup dry millet - cooking instructions from here
• 1 cup water or broth 
• 1 large beet or 1 jar of canned beets
• 1/2 lemon, juiced or 2 T lemon juice
• 2 T olive oil
• salt, pepper
• large garlic clove, pressed
• 2 T coarsely chopped almonds
• arugula or other salad green
  

Lightly toast millet for 4-5 minutes in pot, then add 1 cup water or broth and cook for 15 minutes.  Remove from heat, let sit for 10 minutes, then fluff.

Make dressing: mix together lemon juice, oil, salt & pepper, garlic.  Stir into millet.  Add drained beet, almonds, serve with arugula.

millet greens salad

 I took the idea from here, and it would be good with asparagus and basil but I didn't feel like shopping so plan to use what I have on hand and I'll eat it with sardines.  

Ingredients

• 3/4 cup millet
• 1 1/2 cup vegetable broth 
  
• 1/4 cup olive oil
• 1/4 cup sherry or red wine vinegar
• 1 tsp Dijon mustard
  
• 1/4 cup minced onion
• pepper, salt
• 4 cups baby arugula 
  
• 1 cup dried cherries
• 1/2 cup herbs (using mint today; basil would be good as in recipe) 
• other vegetables such as roasted asparagus 
• pepitas or other nuts/seeds

 Directions

Cook the millet - rinse well, then toast for a few minutes in a dry skillet, then add to heated broth and cook for 20 minutes.  Fluff, let rest off heat for 10 minutes, let cool. 

Make dressing: whisk together oil, vinegar, mustard, salt & pepper in a large bowl.  Add in onion.  Add the rest of the ingredients and mix well.  

 

oven millet with fruit

 I've been having a craving for thiakry, a Senegalese millet dessert that is ... so very very very good.  I had a weird time in Senegal, but I have very fond memories of food and drink there - from everyone sitting around a large bowl to eat from together to cafe touba to thiéboudienne to thiakry.  Now I need to get some orange blossom water.

So now I have five pounds of millet and while I like to toss it into bread, I don't really know what to do with this much. I cooked some on the stovetop and I was reminded why I don't like it that way - too mushy.  So tonight I used the oven and it was better. 

Mix together and put into a baking dish

• 1:4 ration of millet to milk (I used the cup for cooking rice)
  
• a little salt
• maple syrup
• butter

Bake at about 375 for about 50 minutes (stirring once to be sure the butter and everything was distributed).

Put on top some sliced fruit, such as apples or pears, or berries, and sprinkle some spice like cardamom or cinnamon.  Bake another 10 minutes or so.  Enjoy with yogurt.