Monday, July 4, 2011

Buckwheat pate


300 grams of buckwheat
3 stalks of leeks or garlic
150 grams of mustard
2 or 3 tablespoons of parsley
2 or 3 tablespoons of oregano
2 tablespoons of onion powder

What you do:

First you have to do is to wash buckwheat. Then drain water from buckwheat. Add washed buckwheat with water in the pot. The ratio of buckwheat and water is one part per 3. Cook the buckwheat in the water on low heat until softened. And cook leeks in the pan until softened. Leave cooked buckwheat and leeks to cool. I discovered it’s better not to cool it too much, because then it’s harder to blend. Mix the buckwheat with leeks and use blender to blend it. If it’s too hard to blend, add little water. Put that mixture in the pot and add mustard and other spices. Use mixer to mix it all. Put buckwheat pate in container and cover it with little sunflower oil to last longer.

It’s delicious and cheap to make

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