Seasonal Buckwheat Porridge for Mid-Summer
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0
⏳ Time
25 minutes
🥕 Ingredients
11
🍽️ Servings
2
Description
Seasonal buckwheat porridge for mid-summer
Ingredients
- Buckwheat Groats - ½ cup
- Water - 1½ cups
- Ocean salt - a pinch
- 33% Cream - 3 tablespoons
- Frozen black currant puree - 2.5 oz
- Red Currant - 1.8 oz
- White Mulberries - 0.9 oz
- Fresh Berries - 1.8 oz
- Raspberry leaves - 1.4 oz
- Olive Oil - 1 tablespoon
- Grated Ginger Root - a pinch
Step by Step guide
Step 1
To the freshly cooked buckwheat groats, we sequentially add: 1 — a few tablespoons of frozen cream or butter, and mix.
Step 2
2 — add the berry mixture and mix again — the soft raspberry should completely blend with the structure of the cooked groats, while the tougher currants should remain whole.
Step 3
3 — add ground ginger and olive oil, and mix once more.
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