Buckwheat pudding with bear garlic

ingredients

250 g peeled buckwheat 2 pcs egg bear garlic baby spinach 1 tbsp dried garlic 1 pcs carrot frozen peas 1 tsp ground turmeric 1 tsp ground fenugreek salt, oil, breadcrumbs

progress

We are almost the first in Slovakia to have bear garlic in Bratislava. One of the first spring kitchen herbs is very popular in my kitchen. It can be made into pesto, frozen, blended into a sauce or soup, used in risotto. Right now, it’s come in handy in my buckwheat fudge. I could have blended it and used it as a coloring for the pudding. I’ve always really liked stuffing mixes prepared as dips. The pudding can be served warm, for example with mashed potatoes, or cold with a salad or a yoghurt and dill dip.

1.

Cook the okra with salt and a little garlic. Let cool a little and while still warm, stir in two eggs, chopped spinach and bear garlic. It’s better not to chop the leaves, as they don’t pull all the way out of the cut when slicing the pickle.

2.

You can grate the carrots, or you can put them in the dumpling when you put them in the baking dish.

3.

I added frozen peas (they stay lush green after baking), ground turmeric and fenugreek, and minced garlic. Season to taste.

4.

You can choose a cake tin or a toasted bread tin. Grease it with oil and sprinkle with breadcrumbs. For me, a piece stuck after tipping, but of course it didn’t change the taste, only when taking a picture, the filling was not as in the catalogue.

5.

I pressed the mixture into the tin and levelled it with a spoon. I added a little more salt on top. I recommend baking at 250 C° for about 15 -20 minutes. I let the dumpling cool for 15 minutes and dumped it out, ate it while still warm and served it with cooled sourdough bread and sour pickles. I hope you will like the dumpling.

6.

TIP: I fried the dumpling in the evening in a frying pan and ate it as a fashirka with lentil soup.