How to Make Galettes Complètes (Buckwheat Crepes with Ham, Egg, and Cheese)
Host Julia Collin Davison cooks a French staple, Galettes Complètes (Buckwheat Crepes with Ham, Egg, and Cheese).
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Zuza Zak's Weeknight Dinners: Radiccio with Toasted Buckwheat Grouts
This is one of my easy weeknight dinner recipes: healthy, simple recipes that take under 30min from start to finish
Ingredients: Radiccio, Toasted buckwheat groats (kasha gryczana), Lardons (or bacon), Balsamic vinegar, Kale (optional), Olive oil, salt and pepper
Buckwheat porridge stewed with liver
For all those who like to cook in a slow cooker, I offer an excellent recipe for buckwheat porridge stewed with liver. Preparing this dish is very simple. Buckwheat turns out to be moderately crumbly, and the liver is very soft. In this case, the dish can be called dietary. Trying to cook!
Ingredients:
beef liver - 600 g,buckwheat groats - 1.5 cup,
onion - 1 piece, salt - to taste,
ground black pepper - to taste, vegetable oil - for frying,
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How To Make Turkey Steak with Buckwheat
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This is a really simple, healthy and low in fat and calories dish. Buckwheat is a super food and it tastes really great with vegetables and turkey. Super quick dinner, comes together in just 15 min. Despite the name, buckwheat is actually a fruit-seed related to rhubarb and sorrel! It’s not quite as high in protein as quinoa, but it does contain more fibre than oats and it has a low glycaemic-index, which means it keeps you feeling full for longer. Buckwheat is a staple across the Balkans and in Eastern European cooking, and can almost always be found in my store cupboard in many guises.
Buckwheat Salad with a Carrot Pesto
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Buckwheat Kasha with Facon
If you're looking for something different to serve as a side dish try kasha. It's woodsy nutty flavor is perfect complement to all your fall dishes. And the addition of wild mushrooms and beef fry add the just the right amount of savory flavor to this hearty dish.
Buckwheat Kasha w/Mushrooms & Facon
You will need:
- 2 pkg Shiitake Mushrooms (sliced)
- 8 strips of Facon ( sliced)
- 1 medium Onion ( diced)
- 1 1/2 cups Buckwheat
- 2 3/4 Chicken Stock (bought to a boil)
- Salt to taste
Directions:
1. In a medium skillet cook the facon over medium heat until they start to crisp. Remove with a slotted spoon to drain on a dry paper towel
2. Add the onions to the facon fat and sauté until golden brown.
3. Add the mushrooms to the onions and sauté for 2 minutes.
4. Stir in the buckwheat making sure all the kernels get coated with the rendered facon fat.
5. Add the boiling chicken stock. Then lower the heat and cook for another 30 minutes.
6. Remove from heat and stir in the facon. Reserving some for garnish
7. Taste to check if more salt is needed and add salt accordingly.
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Enjoy!