Buckwheat Bake with Sorrel and Parsley

1. 1 Sorrelpack 100 g ≈ $3.00 90 g
2. 2 Parsleypack 50 g ≈ $1.50 5 g
3. 3 Milletpack 800 g ≈ $3.50 30 g
4. 4 Breadcrumbs 15 g
5. 5 Sunflower oil 8 ml
6. 6 Milk 2.5%pack 930 ml ≈ $0.91 65 ml
7. 7 Butterpack 180 g ≈ $1.60 6 g
8. 8 Eggspack 10 pcs ≈ $1.89 1 pcs
9. 9 Salt 2 g
10. 10 Dillpack 50 g ≈ $1.80 5 g

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

Method

1. Pick over sorrel¹, wash, and finely chop. Rinse parsley² under cold water.

2. Blend sorrel¹, parsley², and milk⁶ until smooth. Season with salt.

3. Whip egg whites to stiff peaks.

4. Mix groats with yolks, greens, and breadcrumbs.

5. Gently fold whipped whites into the mixture.

6. Grease a deep baking dish, then spread the batter evenly.

7. Bake in a preheated oven until set.

In short

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