John Myers
Ingredients for 4 servings:
- 1 cup buckwheat, approx. 200 g
- 1 tbsp sesame oil
- n. B. water
- 1 tbsp, leveled Himalayan salt
- 1 tbsp, heaped thyme
- 1 tsp, leveled turmeric
- ½ tsp coriander
- 4 tomatoes
- 1 bunch of spring onions
- 200 g Emmental cheese, grated
- 200 g cream cheese
- 100 g cream
- Fat for the mold
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 50 minutes
simple, vegetarian
Rinse the buckwheat in a sieve under running water. Heat the oil in a saucepan and lightly toast the buckwheat while stirring, then add enough water to cover the buckwheat. Add the spices and simmer in a covered pan on low heat for 20 minutes, stirring occasionally. Then turn off the heat and let it swell for another 20 minutes. In the meantime, cut the tomatoes into eighths and the spring onions into rings. Mix the grated cheese and spring onions into the buckwheat. Place everything in a greased baking dish and top with the tomatoes. Mix the cream cheese with the cream and spread over the casserole. Bake in a preheated oven at 200°C (top/bottom heat) (approx. 180°C fan-assisted) for 30 minutes.
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