An our Christmas porridge.

 Am remember, that on Christmas in our family is served to  table deep pan an especial porridge, which cooked just on this Holiday. And my grandma endured a war as on a very hungry day ,tried on Christmas Eve to cook this porridge, but without a hint on traditional recipe, cared are products , beginning from autumn, that they are staying on table. When  grandma dead, this tradition hold my mum , now to her dish a porridge benefit and taste, she is Lenten , that to Christmas  begin on a midnight is keeping fasting week. A millet we are taken , or cook porridge of buckwheat, or rice , what is most enjoying for you or what is most accessing.

 For glass of millet use 1 handful of raisin stone free, or use dried raspberry, blueberry, or cranberry, 10 tbl.sp. of honey,5 tbl.sp. of poppy, packet of vanilla sugar, pinch of salt, and my adding is still 1 tea.sp. of lemon peel. Washed millet , wetted for night in clean  water , on a next day filter, put in pot millet, and add clean water for 2 fingers higher a millet level, salt. Lead till boiling, close lid, weak fire and steam 20-30 min, but buckwheat or rice cooking faster. A wet raisin, or dried berries in warm water for 5 min, chop nuts . Chop poppy seeds mortar with warm watter, or wet poppy seeds  in advance and rub by spoon. Poppy in porridge not just for taste, he is changing a fasting milk. Add all supplements in porridge, seasoning with peel. Dress if you want with Lenten oil as flax, pumpkin, or olive, but by me by fatness nuts are enough.  

Christmas Eve as For Orthodox  celebrating on January 7.