Recipes with buckwheat


Buckwheat, cheese souffle

500 g of curds,

200 g of buckwheat,

4 cups of milk,

200 grams the butter,

3 eggs

0.5 a cup of saccharose,

Sol to taste.

Wipe a cheese in a blender, cut buckwheat and sifted through a sieve. Milk to seethe. Absorb a buckwheat flour in the natural milk, throw in the cow butter. Until a resulting mixture is languishing, separate yolks from whites. Combining the cooled gravity with grated cottage cheese, egg yolks and cane sugar and blend well. Chilled whites beaten with salt and evenly pour them into a main curds and buckwheat mixing. Baking dish greased with butter and put in it a resulting "dough." Bake 15-20 min at 180 ° C. Serve delicate souffle can garnish with fruits and fresh fruit, whipped cream or chocolate.

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