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Basterma (Բաստուրմա, Basterma, Pastırma)
Basterma (Բաստուրմա, Basterma, Pastırma)
Dry-cured beef in a spicy crust
Маринованные яйца (Pickled Eggs)
Pickled Eggs (Soleier)
Boiled eggs preserved in vinegar
Приложение для iOS (iPhone и iPad) Приложение для Android Samsung Apps
 
Джем из чёрной смородины (Homemade Blackcurrant Jam)
Homemade Blackcurrant Jam
The classic recipe for preserving currants
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Gefilte Fish (Karp po żydowsku, גפילטע פיש)
Gefilte Fish (Karp po żydowsku, גפילטע פיש)
Traditional Passover recipe of Jewish Litvak
Cabbage stuffed with mushrooms
Cabbage stuffed with mushrooms
Mushrooms and pearl barley wrapped in cabbage leaves

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2 handfuls barley flakes; 4-6 tbsp double cream; a piece of butter the size of your little finger; 1 tsp sugar; ⅔ tsp salt

Creamy barley porridge

Cover the barley flakes with 500 ml (2 cups) water and bring them to the boil. Simmer for 5 minutes stirring continuously. Add the salt and sugar and stir before adding the cream and butter. Stir thoroughly and bring to the boil. Cover the pan with a lid and remove it from the heat. Leave the porridge to stand for 5-10 minutes and serve it with a knob of butter.

Creamy barley porridge