corbet

This has become my daily staple. A full batch gives me 6 breakfast servings. The sesame paste is nice but ultimately not something I want every time.

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.

Undecided on whether this one is for me. The sorghum was still really chewy after the cook time so I added 1c of concentrated cinnamon tea (hindsight: chai concentrate would have been better!) and tried another 9 minutes pressure cook. That triggered the ‘food burn’ mode partway through so that was alarming, but the instapot either depressurized safely or it was already past the pressure cooking stage so no worries. The sorghum is still super chewy. Flavour-wise it’s okay, but not as magical as my buckwheat porridge. No need to dice up sweet potato — they had already disintegrated after the first cook.