Buckwheat with cottage cheese has that special something. This combination of flavors is really excellent – you need nothing more. Just put it on a plate … or try a little harder and make it a refined dish. For vegans I suggest a green pea puree – equally tasty. And how about preparing both versions at the same time??
RECIPE
INGREDIENTS:
- 60 g roasted buckwheat (uncooked)
- 60g semi-skimmed cottage chees
- 3 tbsp (60 g) greek type yoghurt
- 70g green peas
PREPARATION:
- Cook buckwheat loose
- Put Cottage cheese and Greek type yoghurt together, season with salt and blend together well (you can put a little yoghurt for decoration)
- Blend peas and heat it a little if you wish (you have to add a little water, which evaporates when heated)
- In one cooking ring put a layer of buckwheat, then cottage cheese and fill with buckwheat to the top. Similarly, in the second ring – just here use green peas puree insted of cottage cheese.
- Decorate and serve.
ENERGY: 419 kcal
MACROS: C 54 g / P 23 g / F 11 g
/ Fiber 7 g /
