Ingredients with Measurements:
- 1 cup of pearl barley
- 1 cup of currants
- 1 cinnamon stick
- 2 cups of water
- 2 cups of milk
- 1/4 cup of sugar
- 1/2 cup of almond butter
- 1 cup of mixed berries (strawberries, blueberries, raspberries)
- Pinch of salt
Special equipment needed:
- Large pot
- Wooden spoon
- Mixing bowl
- Serving bowls
Step-by-step instructions:
1. Rinse the pearl barley in cold water and drain.
2. In a large pot, combine the pearl barley, currants, cinnamon stick, water, and salt.
3. Bring to a boil, then reduce heat to low and simmer for 30 minutes, stirring occasionally.
4. Add the milk and sugar to the pot and continue to simmer for another 30 minutes, stirring occasionally.
5. Remove the cinnamon stick and let the krentjebrij cool to room temperature.
6. In a mixing bowl, whisk the almond butter until smooth.
7. Divide the krentjebrij into serving bowls and top with the almond butter and mixed berries.
8. Serve chilled.
Time:
Preparation time: 5 minutes
Cooking time: 1 hour
Temperature:
Simmer on low heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Fat: 12g
Carbohydrates: 65g
Protein: 12g
Fiber: 10g
Substitutions for ingredients:
- You can use raisins instead of currants.
- You can use any nut butter instead of almond butter.
- You can use any type of berry or fruit for topping.
Variations:
- You can add chopped nuts or dried fruit to the krentjebrij for extra texture.
- You can add a splash of vanilla extract to the krentjebrij for extra flavor.
- You can use honey or maple syrup instead of sugar.
Tips and tricks:
- Stir the krentjebrij occasionally to prevent it from sticking to the bottom of the pot.
- Let the krentjebrij cool completely before adding the almond butter and berries.
- You can make the krentjebrij ahead of time and store it in the fridge for up to 3 days.
Storage instructions:
Store the krentjebrij in an airtight container in the fridge for up to 3 days.
Reheating instructions:
You can eat the krentjebrij cold or reheat it in the microwave or on the stove.
Presentation ideas:
Serve the krentjebrij in clear glass bowls to show off the layers of almond butter and berries.
Garnishes:
You can garnish the krentjebrij with a sprinkle of cinnamon or chopped nuts.
Pairings:
Krentjebrij pairs well with a cup of coffee or tea.
Suggested side dishes:
Serve krentjebrij as a dessert or snack on its own.
Troubleshooting advice:
If the krentjebrij is too thick, you can add more milk or water to thin it out.
Food safety advice:
Make sure to store the krentjebrij in the fridge and consume it within 3 days.
Food history:
Krentjebrij is a traditional Dutch dessert made with pearl barley and currants.
Flavor profiles:
Krentjebrij has a creamy and slightly sweet flavor with a hint of cinnamon.
Serving suggestions:
Serve krentjebrij chilled as a refreshing dessert or snack.
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