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Tag Archives: buckwheat

Pomegranate & Buckwheat Salad

23 Thursday Jul 2020

Posted by Nevenka in Main Courses, Vegan, Vegetable Dishes

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Tags

buckwheat, pomegranate, Salad

After the, for southern Spain, very wet spring that we have had, all the fruit trees have super abundant crops this year. The little pomegranate tree must have at least 70 fruits on it , the ripest of which are splitting open. With so many fruits they are small, I should have thinned them out earlier in the season, and the jewelled seeds are small and not so sweet but so tasty, and lovely for salads.

For 4 servings

100 grams buckwheat

seeds from 1 large or 2 small pomegranates

1/2 green pepper

2 large tomatoes

1 avocado

1/2 cucmber

1/2 sweet salad onion or spring onion

1 stick celery

chicory leaves – cut into thin strips/ watercress / mache salad

extra virgin olive oil

cider vinegar

good bunch of basil leaves

juice of 1 small or 1/2 large lime.

I like to soak the buckwheat in cold water overnight in which case it only takes five minutes to cook in salted water, but if you haven’t time to soak it, don’t worry, it will just take 10 – 15 minutes longer to become tender.

Once just cooked, drain the buckwheat and let it cool.

Peel the cucumber and cut into small dice.

Cut the green pepper, tomato, avocado, onion, and celery into small dice. Put into a salad bowl with the cucumber and cooled buckwheat.

Add the salad leaves and coarser chopped basil leaves. Mix well.

Dress the salad with the olive oil, lime juice and cider vinegar.

Buckwheat galette with artichokes

12 Thursday Dec 2019

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

≈ 1 Comment

Tags

Artichokes, buckwheat, buckwheat flour, galette, Vegan

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.

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