Tortillas:
Pour the buckwheat& white flour into a large
Noodles.
Mix the buckwheat & white flour in a large
dges and prick all over with a fork. Bake for 10
1 Mix your buckwheat and regular flour in a
n a baking sheet, along with pepper halves.
Broil until
Blend soaked buckwheat groats (with any remaining water) and raisins with raisin water and
nions, peppers, zucchini and squash with 2 tbsp oil and roast
nto a bowl. Stir in buckwheat flour and granulated sugar. Whisk
rease a large frying pan with butter or coconut oil and
Cook buckwheat noodles in boiling salted water
Cover the buckwheat with hot water, drain and dry it again, then mill it very coarsely.
Cook with the listed water over a low heat for about 15 minutes.
Spicy variation: add vegetable stock granules and season with fresh herbs and a little garlic.
Can also add some grated cheese.
Sweet groats: add a little honey and vanilla extract.
Fold in ordinary cream or whipped cream to taste.
Place the buckwheat groats and 2/3 cup
nd halfway up the sides with the rye flakes or oatmeal
Rinse buckwheat with cold water in a colander;
inutes. Stir in buckwheat flour and sugar; cover with a towel. Let
Bring 1 cup water to a boil in a saucepan. Add buckwheat; stir once. Reduce heat and simmer until buckwheat is tender yet firm to the bite, about 8 minutes.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, 2 to 6 minutes. Remove from steamer; cut into 1/2-inch pieces.
Combine asparagus and pesto in a bowl; mix until coated. Add buckwheat; toss to combine. Top with Parmesan cheese.
For blini batter, mix yeast with 2 tbsp lukewarm water and
add the buckwheat and stir until well coated with egg.
Heat
Add the salt and rinsed buckwheat groats. Bring to a boil
In a bowl, beat the flour, egg, beer and a pinch of salt until smooth. Allow to rest for 15 mins.
Heat 1 tsp oil in a medium frying pan. Pour in one-quarter of the batter and cook until browned on both sides. Remove from the pan and keep warm. Repeat with the remaining oil and batter.
Spread half of each galettes with sour cream and the other half with the pear conserve. Top the sour cream with the lettuce, tomatoes, cheese and parsley. Fold the galettes over, then fold again into a triangle. Garnish with parsley.