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home > recipes > beans / grains > gouryevskaya kasha
from Tipperary, Ireland 1 c semolina 2 1/2 c milk 2 tb butter 2 tb sugar 2 c dense cream 2/3 c nuts 2 c canned fruits 1/2 c sugar 1/2 ea lemon vanilla salt Take a not very deep pan. Put cream (must be dense) into the hot oven. As soon as there is a pink skin on the cream, take it carefully away on the plate. Be careful not to tear. Do it until you have 6-7 skins. Boil a viscous kasha (mush) on milk. Add butter, sugar (2 tb), vanilla, salt and mix very well. Put kasha into the oven to warm up for 30 minutes. Add the rest of baked cream to kasha. Nuts caramelizing: nuts must be caramelized otherwise kasha will be grey and not have a very good taste. Nuts must be tempered (fired) at first. Then put in a very hot water for 10 minutes. After that take the skins off and dry and chop them. Put sugar (1/2 c) in the pan on the heat, add lemon juice, wait until red colour and add nuts. As soon as nuts are caramelized, take them out and let cool down. Prepare a baking form. Grease it with butter. Put a little kasha as first layer, then a skin and nuts, chopped canned fruits. Repeat it until all the skins are used. The last layer is made of kasha. Decorate with sugar, fruits and nuts and put the form into the hot oven for 10-20 minutes. Gouryevskaya Kasha is served with apricot puree or any fruit juice.

Gouryevskaya Kasha


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keyword: gouryevskaya
keyword: kasha
ethnicity: russian
recipes for beans-grains
recipes by rcoen
Email Address:
(posted January 5, 2011)

from Tipperary, Ireland

1 c
semolina
2 1/2 c
milk
2 tb
butter
2 tb
sugar
2 c dense
cream
2/3 c
nuts
2 c canned fruits
1/2 c
sugar
1/2 ea
lemon
vanilla
salt

Take a not very
deep pan. Put cream (must be dense) into the hot oven. As soon as there is a pink skin on the cream, take it carefully away on the plate. Be careful not to tear. Do it until you have 6-7 skins. Boil a viscous kasha (mush) on milk. Add butter, sugar (2 tb), vanilla, salt and mix very well. Put kasha into the oven to warm up for 30 minutes. Add the rest of baked cream to kasha. Nuts caramelizing: nuts must be caramelized otherwise kasha will be grey and not have a very good taste. Nuts must be tempered (fired) at first. Then put in a very hot water for 10 minutes. After that take the skins off and dry and chop them. Put sugar (1/2 c) in the pan on the heat, add lemon juice, wait until red colour and add nuts. As soon as nuts are caramelized, take them out and let cool down. Prepare a baking form. Grease it with butter. Put a little kasha as first layer, then a skin and nuts, chopped canned fruits. Repeat it until all the skins are used. The last layer is made of kasha. Decorate with sugar, fruits and nuts and put the form into the hot oven for 10-20 minutes. Gouryevskaya Kasha is served with apricot puree or any fruit juice.




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