This week I discovered a new food: buckwheat. I had absolutely no idea what it was, but oh my, am I glad that I discovered it. You would be forgiven for thinking it was related to wheat as the name is very deceiving, but it isn’t, it’s a seed from a plant related to rhubarb and it tastes a little nutty. So what do I do with this buckwheat? I make porridge!
I always thought that my Weetbix, All Bran and banana breakfast was pretty healthy until I read this quote “cereal in a box is not food”. That got me thinking, and suddenly I saw the light and I am never going to eat cereal in a box again (unless I’m running incredibly late for work). I never particularly liked it anyway. I use the porridge recipe from the Healthy Chef and add some stewed fruit on top with a sprinkling of nuts – delicious! I also made buckwheat pancakes on Sunday which were equally delicious if not more so topped with Greek yoghurt, berries and a drizzle of honey. So why don’t you give buckwheat a go, it’s not only delicious and good for you but it’s pretty cheap, especially for a health food.
You may think that with all this talk of buckwheat that this week’s desert was made with it. Well I’m sorry to disappoint but it wasn’t, but I did make a dessert that was completely new to me; clafoutis from Charismatic Baking. I have never baked or eaten one before and have no idea what the texture is supposed to be like but it looks so delicious that I just had to try it. It was an incredibly easy dessert to throw together, it took about 5 minutes to get it in the oven which was good because I only started making it as my husband took the roast off the barbeque. I used frozen blueberries, which I think was a mistake because after 35 minutes it was still very soupy in the middle, which I don’t think it should have been. In the end I think I overcooked it a bit. It was still delicious though served straight from the oven, but as it cooled it tasted a bit like omelette. When I went back to the original recipe, the pictures showed a runny centre, so I think you need to cook it until it’s golden brown and just set on top. I’ll have to try this one again, its too yummy not to.
- 300-400 g blueberries, rinsed
- 80 g plain flour
- 80 g caster sugar
- ¼ tsp salt
- 2 eggs + 1 egg white
- 300 ml milk
- Icing sugar to dust and/or cream to serve (optional)
- Grease a 22 cm pie dish and heat oven to 160C
- Place blueberries into bottom of dish and spread out evenly
- Whisk the eggs until frothy
- Add in the combined dry ingredients
- Slowly drizzle in the milk whist whisking
- Pour over blueberries
- Bake for 35 minutes