Buckwheat Porridge with Butter

1. 1 Buckwheat groatspack 800 g ≈ $5.00 30 g
2. 2 Milk 2.5%pack 930 ml ≈ $0.91 100 ml
3. 3 Butterpack 180 g ≈ $1.60 3 g

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

Method

1. Rinse the buckwheat¹ with cold water until the water runs clear, prepare a pot of about 0.6 L, set it over medium heat and warm it.

2. Bring the buckwheat¹ to a boil with 80 ml of water over medium heat and cook for 15 minutes until the grains are soft.

3. Turn off the heat: remove the pot from the burner, pour in warm milk², mash the contents with a fork until uniform.

4. Cream the mass: return the pot to low heat and keep for 2 minutes until the mass becomes creamy and uniform, stirring.

5. Add butter³: remove from heat, add butter and stir until fully dissolved, the mass should be smooth.

6. Serve: let it steep for 1–2 minutes under a lid, then divide among plates and serve.

In short

• A child's portion for ages 1–3; suitable from 8 months. For younger kids, halve it and purée.