Buckwheat porridge with cheese and vegetables

by Selwyn
Any category, Any kitchen, Main dishes, Porridge, Prescriptions, Russian cuisine
25 February 2023
1 min read

Ingredients portion 4

Carrots 100 g

Buckwheat groats 200 g

Adygeyan cheese 200 g

Turmeric ½ teaspoon

Cauliflower 200 g

Pepper mixture ½ teaspoon

Salt to taste

Cooking instructions 1 hour

1 Slice the vegetables and the cheese into small cubes.

2 You can also use any vegetables – courgette, aubergine, green beans, white cabbage.

3 Heat the oil in a frying pan, add the spices and after a couple of seconds, add the cheese and vegetables.

4 Roast everything over a medium heat for 5 minutes.

5 Rinse the buckwheat and add it to the vegetables.

READ

Pancakes with cottage cheese filling

6 Pour in a little water, salt, stir, cover and cook until tender – until all the water has been absorbed.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .
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