Baked Apples with Buckwheat Porridge and Dried Fruit

1. 1 Milletpack 800 g ≈ $3.50 35 g
2. 2 Honey 10 g
3. 3 Prunespack 200 g ≈ $3.50 9 g
4. 4 Dried apricotspack 200 g ≈ $3.80 9 g
5. 5 Butterpack 180 g ≈ $1.58 8 g
6. 6 Apples≈ $3.50 per kg 170 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the buckwheat, cover with 100 ml hot water, and simmer covered on low heat for 15 minutes until thick. Stir in oil and honey.

2. Soak the dried⁴ apricots and raisins in boiling water for 10 minutes, drain, and finely chop.

3. Cut off the top of each apple⁶, scoop out the core with a spoon, leaving a 1 cm-thick base and walls.

4. Mix the dried⁴ fruit into the buckwheat porridge, then tightly pack it into the apples⁶. Replace the tops.

5. Place the apples⁶ in a baking dish and bake at 350°F (180°C) for 30 minutes, until tender and the skin wrinkles.

In short

• In the planner this dish is cooked for two days: reheat on day two.