This summer we are cooking: buckwheat casserole
Would you like a piece of Pomurje on your plate? This time we would like to remind you about the buckwheat soup. This once featured in the diet of workers and humble farmers, but is rarely prepared these days. You can also prepare buckwheat casserole at home, as below we entrust you with the recipe of Mlinarstva Kolenko.
Ingredients for the dough:
- 250 g buckwheat flour for the casserole,
- 2 eggs,
- Milk,
- Pinch of salt,
- Oil or butter.
Extras:
- Homemade pumpkin oil,
- Ground crackers.
Preperations:
1. Mix all the ingredients for the batter together to create a slightly thicker batter than pancakes.
2. Grease a baking pan (I use the largest baking pan that comes with the oven) with butter or oil and heat to 220°C in a preheated oven.
3. Pour the mixture evenly into a baking pan preheated with oil and bake until lightly browned (about 10 minutes).
4. A real buckwheat casserole should be drizzled with pumpkin oil and heated ground greaves. I myself often use brown butter instead of ground greaves, which gives the buckwheat mixture a special nutty flavor.
Remarks
To prepare brown butter, you need nothing more than ordinary butter, heated on the fire until it acquires a caramelized color, as well as the taste and smell of nuts. When heating, be careful not to burn it. After heating, strain and use to enhance flavors, both in desserts (pastries, biscuits, muffins...) and as a topping for meat, pasta and vegetables.
