Tag Archives: buckwheat flour

Spicy Buckwheat Pancakes with Cool Tomato Relish

08 Saturday Feb 2020

Posted by in Starters, Vegetable Dishes

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I love plain buckwheat pancakes for breakfast with a fresh fruit salad, but sometimes it’s nice to have a more spicy start to the day so these spiced up pancakes with a fresh tomato relish fit perfectly.

This amount makes enough pancakes for 6 servings

125 grams buckwheat flour

1 level teaspoon baking powder

1 heaped tablespoon garam masala spice

1 fresh red chilli – finely chopped

1 spring onion – cut in thin slices

pinch of salt

1 egg

275 ml vegetable stock

Olive oil for frying

Mix all the dry ingredients together with the spring onion and chillis.

Break the egg into the stock and mix well.

Gradually add the liquid to the dry ingredients to make a smooth batter.

The batter can be used straight away but improves if kept in the fridge for a day or two, so if you don’t use it all at once the rest can be kept very well for another day.

Heat oil in a small frying pan and when hot pour in a small cupful of batter. Fry until golden before turning over and frying the other side.

For the tomato relish simply cut a well flavour tomato into dice and season with salt a finely chopped fresh coriander leaves.

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Sweetcorn Fritters with Pickled Salad

14 Tuesday Jan 2020

Posted by in Food for One, Main Courses, Starters, Vegan, Vegetable Dishes

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Not much is better than a sweetcorn fritter. They can be made with several types of flour, although I prefer them made with either buckwheat or chickpea four, which add protein to the dish. The addition of onion and garlic gives a more savoury taste to balance the sweetness of the corn, and of course a little finely chopped fresh chilli goes well.


Per person

50 grams flour – buckwheat/chickpea/wheat

90 grams sweetcorn – either cut straight from the cob/ frozen/or tinned – keep any liquid from the tin

10 grams green pumpkin seeds

1 teaspoon finely chopped onion

1/2 teaspoon finely chopped garlic

salt and freshly ground black pepper

oil for frying

Mix the flour with the sweetcorn, pumpkin seeds, and onion and garlic.

Add enough water, including any water from the tin if using tinned corn, gradually to make a thick but spreadable batter.

Season with salt and pepper.

Heat the oil in a frying pan until quite hot then add a tablespoon of the batter to make a smallish fritter. I like to make a trail one to check that the batter is not too thick or thin. If the batter is a bit thin there is no problem adding a little extra flour at this stage to thicken it up. Likewise add a small amount more water if it seems too thick.

When you are happy with the consistency of the batter, go ahead and make several smallish fritters.

When the critters are brown and crispy on one side, turn over and cook the other side. Once done remove and drain excess oil onto kitchen paper.

Buckwheat galette with artichokes

12 Thursday Dec 2019

Posted by in Food for One, Main Courses, Vegan, Vegetable Dishes

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The tender new season artichokes are now on sale at the market which made me think to cook this dish.

Per person

2 rounded tablespoons buckwheat flour

6 tablespoons vegetable stock

2 artichokes

olive oil

salt

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Firstly prepare the artichokes. The tough outer leaves and the stem will need to be trimmed off, but as the artichokes are tender right now you don’t need to take too much off. When I think I have taken enough of the leaves off to get to the tender ones, I take off an extra one and bite into it to see if it is fibrous or not.

Heat some olive oil in a frying pan. Cut the top of the leaves off the artichokes and discard, then slice the artichokes thinly and immediately toss into the frying pan.

Fry the artichokes for about ten minutes, tossing from time to time, until just cooked then turn off the heat. Season with salt and freshly ground black pepper.

Put the oven on at 175 C to warm up.

Make the batter. Add the stock to the buckwheat flour gradually to make a smooth batter.
Season with salt and pepper.

You will need a shallow tray the right size to take the batter in a thin layer.

Put a tablespoon or two of olive oil in the tray and put in the oven to heat up to almost smoking point as you would if you were making Yorkshire pudding.

Once the tray is heated up, remove from the oven and quickly pour in the batter, scatter over the artichokes, and put back in the oven.

Bake for 8 – 12 minutes until light brown and crispy round the edges.

Serve with a mixed salad.