Millet Cakes with Roasted Veggies and Poached Egg

Countryside is a magical place. As I wrote in a previous post I used to think that I’m a city girl but I may be changing my mind. Maybe it’s an influance of our little girl growing in my belly, but I start to feel like it’s time to have my own cow, sheep and chickens. If I could only exclude mosquitoes out of the picture…

Spending a weekend with an amazing foodies is a great idea, but spending it with foodies who eat only histamine and gluten free meals is an adventure. We ate a delicious cake together and I had a chance to observe “behind the scene” process of photographing it. If you’re taking pictures of food and you think that everyone else have most probably different, more professional approach than you, well… it seems that all of us stand on a table from time to time 😉

As we all had a lot of work lately, the only goal for the weekend was to relax and have fun. And we all did. There were very funny jokes around, some not that funny but made me lough like crazy (hormones!), lake and swimming, eating in a garden, early morning walks combined with a fight against mosquitos and delicious food. I am blessed with good people around me. Thanks to Laura and Nora I know that histamine and gluten free diet may be delicious and fun. You can check out some of their recipes if interested.

After our return home I’ve discovered, that the “cat free zone” is not that cat free anymore. We forgot to close a door, so my bed was their fun area for two days. Again, we had a small fight and there was screaming through a closed door when I’ve informed Lola and Ryszard that they can’t sleep with us. I can’t wait for the same fights with my child, but who will be scratching the door?

Today I’d like to interest you in delicious millet cakes. Millet is my new obsession and I like to use it as much as quinoa. Cakes are delicious and have grated cheddar cheese inside. I chose to serve it with roasted vegetables and a poached egg. A friend told me how to poach eggs in a very easy way and it’s working, so I have to share it with you.

Take a kitchen foil and grease it with butter. Place it on a top of a cup and push a bit inside so there will be a space to place an egg. Place an egg without a shell in it and knot the foil. Place it in a boiling water for 3 minutes. And that’s it! No vinegar, no salt, no water stirring. Then just cut off the knot and delicately place your poached egg on a plate.

You will need for 2:

• ½ cup millet
• 2 cups water
• salt and pepper
• 1 egg
• 1small green onion, shredded
• 1 garlic, shredded
• 1 tbsp bread crumbs
• 1 tbsp grated cheddar cheese
• 1 paprica
• 1 zucchini
• 2 poached eggs

Place millet, water, salt and pepper in a pot and cook as you usually do or as a package suggests. Ready millet put on a side so it cools down. Shred onion and garlic and fry on a bit of an oil. Let it cool down. In a bowl mix millet, onion with garlic, egg, bread crumbs and cheese.

Form cakes in your hands and fry them on both sides over a medium heat until it gets golden.

Meantime cut zucchini and capsicum in stripes and bake in 150*C until it gets soft. Poach your eggs (see above how to do it).

Serve 3 cakes with half of roasted veggies and a poached egg.

Enjoy, Marta