I was excited about this for a lamb dinner, but underwhelmed. The mint flavour didn’t really blend well. I’d probably stick with mint sauce for lamb in the future, and a regular chimichurri for other meats.
Still a fave, enough that this week I made a full batch and plan to freeze individual servings for the week. For same-day eating I find it a bit loose, so today I tried using half amount of milk/water. That was perfect for today’s serving. I expect it will thicken up overnight, so tomorrow I’ll add kefir to my bowl to bring it to a perfect consistency — double win. For freezing I’ll top with crumbled chestnuts and frozen mango. To make it less of a saturated fat bomb today I used water instead of almond milk. Still tasty, just not mind-blowingly tasty. More suitable for daily eating though. ;) I also tried adding 1T of sesame paste today and that’s pretty darned good. I think that’s an add-in for my daily version but I’ll leave it out of my ‘special occasion’ version.
Meh. Definitely not a 10 minute cook - mine took closer to 30 minutes before it looked like the teff was absorbing liquid. I learned from other porridges and made it the night before, which I’m grateful for. When fresh it was almost gritty — all those tiny teff seeds! But after sitting overnight they were a lot softer. Ultimately not in the same league as buckwheat porridge, but I could see layering this with chia pudding for an interesting parfait.
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