Millet is a highly valuable and versatile quasi-grain. Prepared as porridge and seasoned with linseed oil, it tastes like a creamy cottage cheese spread. It is an excellent sandwich spread but can be used as filling in casino eggs.
Wash the millet and bring it to a boil in water double its volume.
When it has come to a boil, cover it and lower the heat, braising it for 10 minutes. When it is done, let it rest for 5 more minutes under the lid, to reach pulp consistency.
Cut up the onions, slice three quarters of wild garlic leaves into strips and start braising them on the olive oil and two spoonfuls of water.
When the onions are noticeably glassy, sprinkle them with some red pepper powder, cumin and pepper.
Mix two thirds of the millet with the braised onions, the mustard and the vinegar, and mix it all creamy in a kitchen chopper.
Mix the cream with the rest of the braised millet and the wild garlic as well as the linseed oil. Salt it according to taste. In a closed jar, it will keep for 3-4 days in the fridge.