Description
It may seem unusual: salty cheese with herbs, but in Latvia so eat cheese everywhere and even sold in stores portioned in boxes-sabikah for very busy. I liked to combine favorite unsweetened curd with buckwheat, I think, and to share with You!
Ingredients
-
Buckwheat
100 g
-
Cheese
100 g
-
Tomato
0.5 piece
-
The Apium graveolens Dulce
1 Tbsp
-
Garlic
0.3 tooth
-
Leeks
1 Tbsp
-
Pepper Cayenne
1 pinch
-
Salt
1 pinch
-
Mayonnaise
1 Tbsp
-
Dill
2 pinch
Cooking
First put on to cook buckwheat in water with salt. Use grits from "Mistral".
Leeks (or regular chives), a slice of celery, garlic finely chop. If there is, it is appropriate here fresh dill or parsley, but I have a set. Garlic quite a bit, but before work is better to exclude.
A tomato slice is also as small as possible.
Cheese salt, pepper (who loves spicy!).
Add tomato.
Greens, garlic.
Mayonnaise.
Mix thoroughly.
Pour in the cheese svalivsheesya buckwheat.
Mix well and put in a pile on a plate.
Breakfast is served in the form of heat.
Full Breakfast.
Buckwheat in this combination is not dry, tender and flavorful to eat.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.