Casserole / Cake Shemsh

Ingredients for 3 servings:

• 1 cup(s) buckwheat, whole
• Add 2 cups of boiling water and let it swell
• 250 g frozen vegetables (e.g. peas, corn, carrots)
• 2 handfuls of leeks, frozen in
• 1 tbsp margarine, unhydrogenated, lightly browned
• 500 g quark (low-fat quark)
• 2 red chili peppers, pickled Piri Piri, cut into small pieces
• 10 tbsp corn +
• 2 tsp cumin +
• 1 tsp caraway seeds +
• 1 tsp coriander, whole +
• 10 grains of pepper +
• 2 tsp mustard seeds, yellow +
• Grind 1 tbsp basil
• 1 tbsp oregano, shredded
• 2 tsp salt (seasoning salt)
• 2 pinch(s) cane sugar
• 2 eggs
• 3 tbsp balsamic vinegar
• 180 g cheese, Gouda (medium aged) coarsely grated
• Paprika powder

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free / own recipe

Combine all dry ingredients, then add the wet ingredients. Mix well. Pour into three greased 0.75-liter ovenproof dishes, smooth the surface, and cover with plenty of grated Gouda cheese. Sprinkle with paprika granules. Bake in a cold oven at 160°C fan/convection oven for 40 minutes, or preheat to 180-190°C with top and bottom heat for about 25-30 minutes. Enjoy.