Irène Khaletzky, better known under the pseudonym Iritchka, independent cook, offers inspiring recipes, good for our health, the planet and especially for our taste buds, as she so beautifully puts it. Today she offers her “azuki flake porridge”.
- Adzuki flakes
- Parmesan cheese
- Feta cheese
- fresh fig
Prepare 300 ml of stock. For 50 g flakes I used 250 ml stock. Let it simmer on low heat. Add broth until cooked through. Azukis need 10 minutes and more liquid than oatmeal. It is best to read what is written on the packaging. In the end I added 3 tbsp Parmesan cheese, 1 tbsp tahini. I mixed well and added leeks, but a priori it works with all cooked vegetables.
That’s it, all you have to do is taste it. So all to your forks!
(ETX Daily Up)