Wheat kasha is deeply rooted in my childhood memories as a simple yet nourishing breakfast, or a light evening dish. I know children are fed with all sorts of ready-made cereal mixtures these days, but perhaps we shouldn’t quite abandon traditional recipes that use fresh, good-quality ingredients and take very little time to prepare.
- 500 ml milk
- 4 tablespoons coarse wheat flour
- 2 tablespoons sugar
- ground cinnamon and vanilla sugar to taste
- fresh or home-bottled fruit
- 2 teaspoons butter
- Pour the milk in a saucepan and warm it over a low heat. Add the sugar and let dissolve.
- Spoon by spoon add the flour, stirring well all the time. Increase the heat slightly and continue stirring until the milky mixture comes to the boil and thickens. Turn down the heat and continue cooking for another 3 minutes. Set aside.
- Transfer into bowls and dust with ground cinnamon and vanilla sugar. Place a teaspoon of butter in the middle of each helping and decorate with the fruit.Wheat kasha can be served and eaten either hot or cold, so it’s a nice dish to have on a hot summer day, especially if served with fresh local fruit.