Cheese and vegetable pan

Ingredients for 2 servings:

• 320 g water = 2 cups
• 160 g buckwheat , = 1 cup
• 200 g soup vegetables, frozen
• 2 eggs
• 200 g cream cheese
• 70 g cheese, (goat cheese) grated
• 1 pinch(s) of sugar
• 2 tbsp tomato paste, ad tube
• ½ tsp paprika granules
• 1 tsp herbal salt
• 100 g buckwheat, ground
• Butter, for greasing the 20 cm pan
• 1 tsp cranberries, ad jar

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

gluten-free, vegetarian

2-4 servings. 20cm frying pan with lid. Add 1 cup of buckwheat to 2 cups of boiling water, bring to a boil, reduce heat to very low, close lid. After about 20 minutes, the water will be below the surface of the buckwheat. Turn off heat completely and let swell for about 10-15 minutes. Add the frozen vegetables, then thaw. Mix together the egg, cream cheese, grated goat cheese, sugar, tomato paste, paprika granules, and herb salt. Stir in the cooked buckwheat and vegetables. Finally, fold in 100g of ground buckwheat. Pour into a 20 cm greased frying pan, smooth the surface, place the cranberries from the jar in the center, press in slightly from the edge, close the lid, place on a cold stovetop, and bake for about 45 minutes at level two of six possible levels. Rotate the lid slightly to prevent the batter from tearing. Place a similarly sized pan on top, turn it over, and bake for another 10-20 minutes. The cranberries may stick to the bottom of the pan. Very filling. My own recipe.