Buckwheat bake

Man, this bake has it all - the taste, the look, the smell. Simple ingredients combined in not so obvious form of a bake. Perfect for chilly, autumn days. You would be surprised, but it actually smells like pizza! I prepared it for the first time as a total experiment for my family, turned out so good, my mum called me the following weekend asking for the recipe - so, here we go! 

Ingredients: (4-5 servings)
  • 200g buckwheat (2 bags)
  • 50g adzuki bean (or anu other)
  • 2 red peppers
  • 350g mushroom
  • 2 onions
  • 2 tbsp tomato concentrate
  • 2 tbsp oregano
  • spices: salt (1 tsp), chilli, sweet red pepper, apple cider vinegar
  • 4 tbsp olive oil
  • 150g grated mozarella cheese
  • 2 eggs
Cook the buckwheat and beans following instructions on the package (just don't salt the water), leave aside till cooled down.
Alternatively, you can prepare it the day before.

Wash the veggies, slice peppers in dice and onion in half-rings and fry them on heated olive oil for a couple of minutes, while stirring, then add sliced mushrooms & salt. Continue frying & stirring on a low heat until most of the water evaporates. Add spices, mix it all well and leave covered, so that vegetables can absorb all the flavour.

While the vegetables are getting tasty, add chilled buckwheat and bean into a larger bowl, add the tomato concentrate& half od mozzarella shreds and mix it all well. Add vegetables and all spices from the pan, combine all ingreadients, you can taste it at this step and adjust spices if necessary.  Mix in two whisked eggs. Transfer all to a silicon or regular cast (make sure it's secured with bakery paper in that case). I used a cake tin (20cm diameter). Even the bake mixture in the cast and add all remaining cheese on top of it. Cover the cast closely with aluminium foil and put into pre-heated oven (200°C). Bake for 20 minutes then remove the aluminium cover, lower the temperature to 170°C and bake for additional 10 minutes. 

Once baked, let it sit for few minutes, before taking it out of the cast. The version in the pictures had no eggs, hence it's not holding the shape very well. But still, the taste makes it up for the look. I promise! :) I higly recommend you to serve it with home made tomato and garlic sauces.

Bon Appetite! 


Agnes J. said...

Muszę to zrobić! Wygląda obłędnie :D WOW!!

Anonymous said...

naaaaaaaaaaaaaajs ;)

setterka said...

No i już zapisuje.

Twoje przepisy są super,może pomyśl o pracy w tym zawodzie? :D Albo otwórz restauracje:)

FitFoxes said...

Już wiem, że na pewno by mi smakowała. Moje klimaty! W ogóle fasola przeżywa u mnie renesans po ostatniej zapiekance.

Marta Łukasik said...

Haha, jeju, bardzo mi miło :D Może kiedyś? :)

jerry w said...

Jeden woreczek kaszy to sto gram. Na pewno dodać dwa ?

Marta Łukasik said...

Dwa, dwa! Mój błąd! W końcu to porcja dla kilku osób! ;)

egoinvicta said...

Znów Twój przepis trafia na listę moich ulubionych. Zrobiłam, dodałam coś od siebie i nawet mój luby,który do wszystkiego co ma potencjał zdrowego jedzenia podchodzi z nieufonością, zajadał się tą zapiekanką aż miło:)