Description
Of course, this is not a classic julienne with chicken and mushrooms, but as a quick option is also delicious! From prior training only boil the buckwheat in a bag. Rest 5 minutes, and then wait for 15 minutes in the oven.
Ingredients
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Salami
100 g
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Buckwheat
4 Tbsp
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Green peas
4 Tbsp
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Soft cheese
3 Tbsp
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Cream
100 ml
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Horseradish
1 tsp
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Cheese
4 Tbsp
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The mixture of peppers
-
Powder mustard
-
Garlic
1 tooth
Cooking
Pre-boil a bag of buckwheat.
Use unground buckwheat from "Mistral".
Salami sliced to pieces.
Then crumble the strips.
Distribute on the bottom of the cocotte.
Pour the buckwheat out of the bag.
Put a spoonful of buckwheat and canned peas on top of salami.
For the creamy fill of the soft cream cheese type Philadelphia, my local, slightly salty.
Add to it the chopped garlic and horseradish for spice.
Dilute cream to taste.
Grind into a homogeneous mass.
Pour in the cocotte.
Sprinkle with pepper and dry mustard.
In conclusion, grated cheese small handful.
Bake 12-15 minutes in preheated to 200* oven.
Serve hot or warm.
If done in advance, it can then be reheated in the microwave. You can even freeze for future use.
Remove the sample before it gets cold!
Very tasty and satisfying!
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