Saturday, July 25, 2015

Kasha / Buckwheat

Atlast fluffy light Kasha! (buckwheat).
Now that it's finally what it should be, not soggy or claggy but full of air, each kasha bursting.  All puffed and popping out.
I finally understand what my partner loves about it and  I am completely addicted too.

This was the only thing in the house.
My partner usually makes this, his personal quest to remake his Polish grandmother's signature dish.
But he was going out, I  barely had time to ask  " So how do you make this?"
He was walking out the door as he shouted back "Just make it like rice!" 
So I did and the rest is history. His grandmother's long lost secret of making perfect kasha re-discovered!
Best of all,  as I write, toddler scrambled up for a spoon and is scooping himself glorious mouthfuls.


Kasha/Buckwheat 2 cups
Onions (optional)
Water (boiling) 3 cups
Ratio: 1 cup Kasha to 1.5 cups of boiling water

Heat 1 tablespoon of oil.  (Fry onions till soft if using.)
Add 2 cups of kasha and salt.
Stir and coat.
Heat for about a minute on high heat, continue to stir to avoid burning.
Add 3 cups of HOT water.
Cover with lid and reduce heat.
Cook till all the water is completely absorbed about 10-15 minutes.   Take off heat and leave to rest.  Do not take the lid off.   Wait 10 minutes, open and stir.   Should be light and fluffy.  Perfect Kasha!

Great mixed with salads as an all-in-one meal, or simply served at the table instead of rice or potatoes or couscous, a great refreshing change.  My Russian friends eat it sweet.  It's a great  'base' and open to all sorts of exciting variations.  Enjoy

Spices can be added to this, ie freshly grounded coriander seeds, cumin, etc.,
Added this when frying the onions.

Friday, July 24, 2015


So Pretty...
Chili flakes and flaky Maldon salt.
Two of my favourites.

Easy Peasy Lemon Chutney


Lemons Sliced
Lemon Juice (optional)
Black mustard seeds
Chili flakes
Oil for frying

Thinly slice Lemons, set aside.
Heat oil in frying pan and fry mustard seeds till they start to jump.
Add turmeric, and chili flakes (if using). 
Add lemon slices.

Add water to cover and cook till the lemon skins are soft (has if making jam)

This is the second time I added water as the skins were still too tough.

The sauce will reduce and thicken  (for the second time here.)
Do not add salt this could toughen the skin.

Once cooked down to the consistency you like.  Take off heat.
Add salt and if need sweetening add honey and /or lemon juice.  Adjust.  Great on Indian food,  adds a'kick to sandwiches and salads

Click here for Original Recipe

A sprinkle of red chili flakes on top is all this photo thinks....

Monday, July 20, 2015

Vegan, Kasha, Dal and Aubergines

Another variation
 Above with left over salmon

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