->Millet Casserole <-

150 g.(3/4 cup) millet

3/4 l (3 1/6 cup) milk

paste from 1/2 vanilla bean (or 1/2 pkt Vanilla sugar) (1/2 tsp extract)

pinch salt

Wash the millet and let it drain. Bring the milk, vanilla and salt to a boil. Slowly mix in the millet, bring it back to a boil, and simmer for at least 15-20 minutes, or until the milk is absorbed and the millet is soft. Stir occasionally while simmering. Remove from heat and allow to cool.

150 g (5 1/59 oz or 10 1/2 TBS) butter

100 g (1/2 cup) sugar

3 egg yolks

grated lemon peel from 1 lemon

Blend butter until soft. Mix in sugar, egg yolks and lemon peel, one after the other, and whip until creamy. Gradually add in the cooked, cooled millet.

100 g. (2/3 cup) chopped almonds, divided

3 egg whites, whipped

butter

Fold 1/3 cup almonds into the millet mixture. Fold in egg whites.

Pour mixture into a buttered casserole dish. Sprinkle 1/3 cup chopped almonds and some dabs of butter on the top of the casserole. *Optional: add chopped apples in after the egg whites, or add a layer of sliced apples after a layer of millet mixture, then top with another layer of millet mixture.

175-200 C (350 375 F) for 30-45 minutes, or until golden brown. Serve with canned peaches or apple sauce.