Description
Buckwheat in this embodiment is an explosion of flavour and a riot of colors, lightness of buckwheat emphasizes fragrant sauce. Help yourself! For lovers of citrus in everything!
Ingredients
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Buckwheat
100 g
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Orange
1 piece
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Honey
1 Tbsp
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Butter
30 g
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Star anise
1 piece
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Ginger
1 slice
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Dried apricots
1 handful
Cooking
To prepare the porridge using buckwheat groats Mistral. Cook crumbly porridge at the rate of 1:2 (grains:water).
For the sauce, the zest from 1 orange grate on a fine grater (you can use whole or 1 teaspoon, to taste). Dried apricots and candied ginger cut into slices.
In a saucepan melt the butter and add the juice of half an orange, dried apricots. Stew.
Add cooked buckwheat, stir and warm on low fire.
For the sauce, the juice of half an orange strain, add honey to taste.
Put in the syrup, star anise, bring to the boil and lightly boil. Feeding porridge, watering sauce.
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