Millet groats are one of the best and oldest types of groats. As well as a lot of nutritional value they have another advantage which is critical in culinary terms: They go with both salty and sweet dishes.


They have a little starch, but a lot of easily assimilated protein, vitamins from the B group, iron and copper. Millet groats are light and don't provoke allergies because they don't contain gluten. Not many people know that they are a natural rhinorrhoea remedy because they have antivirus properties and reduce inflammation of mucosa. Millet groats are a very valuable product for students and people who hard work because they contain a lot of vitamin E and lecithin and improve memory and concentration. Women who care for their hair, skin and nails should eat them because they are a rich source of silica and prevent osteoporosis.


Modern cooking puts speed and convenience first. It generally suits me but when it comes to cooking millet groats I follow my grandma's and mum's instructions. I tried to cook millet groats "from the bag" but notwithstanding the cooking time, they had a pappy texture and I didn't like them.


Today a few instructions on how to cook crumbly and tasty millet groats.


- Mum, I had such a beautiful dream ... - my young man murmured in the sunny summer morning – I dreamed that you made crepes like the ones I like with cheese and chocolate sauce...


You have to be careful about your dreams, because dreams can sometimes come true, so I made the crepes for dinner. I don't like crepes with sweet fillings. I used to make crepes with a different filling for myself. My children like them most with sweet cheese and chocolate sauce. In the summer I sneak in seasonal fruits: huckleberries, strawberries or sliced peaches. Crepes like this are a classical dish so today here is a recipe for somebody who has just begun their cooking adventure.



dough for 12 crepes (pan 20cm):

300ml of milk

300ml of sparkling water

100ml of oil

1 egg

8 heaped tablespoons of flour

pinch of salt


Sometimes each and every one of us, being busy and tired, forgets simple things. I am not talking about men, who usually don't remember dates, birthdays and anniversaries. Unfortunately, problems with concentration, the sense of being lost and forgetting things isn't only down to overwork.


Recently, I watched the deeply moving story "Still Alice" by Richard Glatzer and Wash Westmoreland. Alice Howland (Julianne Moore) is a teacher at Columbia University. A happily married woman, an active and organized mother, she has a deliberate, stable life. She and her husband (Alec Baldwin) have three grown-up children: Anna (Kate Bosworth), Tom (Hunter Parrish) and the youngest, Lydia (Kristen Stewart). For some time she has been having small problems with her memory; for example, one day she gets lost on the university campus. Concerned about this she has a physical examination and receives a terrible diagnosis: she has a rare, hereditary kind of Alzheimer's disease. Drama petrifies the whole family; each of Alice's children is threatened with the disease.


From this time onwards she struggles with the ugly awareness of her own limitation. All the more so, since, up to now, she has been known for her mind and intellect. Now she feels like words hang on a string around her never allowing themselves to be caught. The woman is sensible of the fact that her illness is getting worse. The awareness that as a mother she transmits the risk to her children must be terrible as well. It is obvious that she does not do this consciously or deliberately, but it doesn't matter for her. Step by step she loses her life, loses her past, she is afraid of the future and the present is more and more difficult for her and her family.


Saturday or Sunday morning. Family atmosphere, mind in neutral, lack of rush and traditional scrambled eggs with onion, sausage, ham, green onion and maybe chanterelles on the table. And what if we would like to change something? Not the company or atmosphere obviously, but traditional scrambled eggs on clafoutis instead. It sounds exotic, but this French dish is simply some fruits baked under a cover of pastry. For my breakfast version I have replaced the fruits with cherry tomatoes and black olives.


The only drawback of this dish is that it takes a long time to prepare. The sacrificed time is absolutely worth it though. We will not give up scrambled eggs or our famous "Eggs on the box" but sometimes, for a change, clafoutis will be on our table.


Ingredients for 4 people

60g of cherry tomatoes

1 tablespoon of butter

4 eggs


Today it has been raining since the morning. It is obvious that rain is necessary, but due to the outside aura, I am starting to feel that it is autumn. On such days you simply need to eat something good, sweet, warm and preferably with chocolate.


Here is my mood-lifting proposal: grilled bananas with caramelized sugar, ice cream, whipped cream and chocolate. It sounds great and very sweet, doesn't it?



4 bananas

4 tablespoons of brown sugar

4 tablespoons of grated dark chocolate

4 vanilla ice-cream balls

whipped cream

mint leaves

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