Buckwheat Bake with Sorrel and Herbs

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 40 g
4. 4 Breadcrumbs 15 g
5. 5 Milk 2.5%pack 930 ml ≈ $0.88 65 ml
6. 6 Butterpack 180 g ≈ $1.58 6 g
7. 7 Eggspack 10 pcs ≈ $1.93 1 pcs
8. 8 Salt 2 g
9. 9 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. Rinse the buckwheat, cover with 100 ml of water, and simmer covered for 15–20 minutes until tender. Cool.

2. Pick over the sorrel¹, wash, and chop. Blend with milk⁵, parsley², and dill⁹ until smooth. Season with salt.

3. Separate the egg, whipping the whites to stiff peaks.

4. Mix the buckwheat with the yolk, green sorrel¹ mixture, and breadcrumbs. Gently fold in the egg whites.

5. Grease a deep baking dish and spread the mixture evenly inside.

6. Bake at 350°F (180°C) for 25–30 minutes until golden brown.

In short

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