Buckwheat crust pie - Jadranka Blažić
Buckwheat-crusted puff pastry - for those who are interested in chronic nutrition, I recommend this dish to be exclusively breakfast because of the combination of ingredients.
Read more:
If you are interested in all our recipes, click on the link: RECIPES. Collections of the best recipes of our collaborators can be found in the cook section, if you want to read more, click on the link: COOK. If you want to see our front page, click on the link: RECIPES AND COOK ONLINE homepage. If you want to see all the texts from the Chrono nutrition category, click on the link: CHRONO DIET. If you want to see all the recipes from the Chrono nutrition category, click on the link CHRONO KITCHEN RECIPES.
Don't miss a recipe - Recipes and cookbook online on Facebook. Stay tuned, follow the Recipes and Cookbook twitter notifications!
Buckwheat crust pie - Jadranka Blažić
Buckwheat crust pie - for those who are interested in chronic nutrition, I recommend this dish to be exclusively breakfast because of the combination of ingredients.
- 500 g of ready-made buckwheat husks
- 500 g of small cheese
- 5 eggs
- 100 ml of oil
- 250 ml sour milk
- 250 ml of water
- package of 500 grams of spinach
- 1 baking powder
- a teaspoon of salt if the cheese is unsalted
- There were 500 peels in this 7g package.
- I put all the ingredients (except the crust) in a large bowl and beat them with a mixer. The mass will be quite clear, but since the skins are much thicker than classic ones, they will absorb all the liquid.
- I greased a deep pan with oil and covered it with one crust, and I left another one to cover the top of the pie with it. I put the other peels into the mixture one by one and knead them with my hands so that they are evenly soaked. I left them for ~5 minutes to absorb the liquid and then I kneaded the mixture once more and spread it evenly in the pan, and on top I put the crust that I left to cover.
- I baked in a preheated oven at 200C until the top crust took on color, then I reduced it to 170C and checked by sticking a wooden toothpick in the middle. I don't know exactly how much time has passed, but everyone will know what to do with their oven.
