Description
Easy and quick casserole made from buckwheat. This gentle casserole is perfect for a light dinner. Cream cheese can be replaced with spreadable cheese.
Ingredients
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Buckwheat
1 cup
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Water
130 g
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Soft cheese
300 g
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Chicken egg
2 piece
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Bacon
100 g
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Parsley
5 g
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Garlic
1 tooth
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Sour cream
30 g
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Cucumber
100 g
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Butter
10 g
Cooking
Boil the buckwheat until crumbly state. Sauté the chopped small pieces of bacon with finely chopped garlic.
Form for baking grease with butter. Mix buckwheat with egg. Put half of buckwheat in form. Cucumbers finely chop, drain off any excess liquid. Cream cheese mix with egg yolk, pickles and bacon, and place on top. Leave a little yolk.
Add a layer of the remaining cereal. Mix sour cream with remaining egg yolk and pour on top of this mixture.
Bake at 180 degrees for 20 minutes. Prepared casserole sprinkle with herbs, if desired.
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