The chefs and nutritionist shared the recipes. And it’s worth trying
We have already told why in any incomprehensible situation everyone runs to buy buckwheat and what products can replace it (or at least diversify your diet so that it is not so boring). But if your closets are bursting with bags of this cereal and you have already tried all the methods of preparing it, then here are some more tips from a nutritionist and chefs. These dishes will turn a few days of quarantine into a gastronomic journey and may even replace a trip to a restaurant.
Pediatricians recommend starting feeding infants with hearty and nutritious buckwheat porridge, and nutritionists love buckwheat for its low calorie content and rich composition, which make it an excellent healthy food dish. Whatever one may say, one cannot do without this cereal. Yes, you yourself could see the people’s love for her, if not so long ago you stood in line at the store.
Who is buckwheat good for?
Since buckwheat has anti-toxic properties, it is useful to use it for people working in hazardous industries or living in adverse environmental conditions. It is considered an ideal product for obese people and those who monitor their weight.
– Fasting days on buckwheat are well tolerated and quite effective. Also, buckwheat porridge is useful for diseases of the gastrointestinal tract and liver, diabetes and diseases such as hemorrhoids and anemia (anemia). Buckwheat is also relevant for patients with cardiovascular diseases.
No wonder they bought!
As experts explain, buckwheat contains dietary fiber that stimulates intestinal motility, “cleanses” the body of toxins, removes “bad cholesterol”, has a beneficial effect on the microflora and is a preventive measure for colon cancer. Want more details? Here is the amino acid composition of your favorite cereal.
– Buckwheat contains vitamins of group B, PP, E, folic acid, carotenoids, phospholipids, which are responsible for the growth and proper development of the body, maintain a normal metabolism and preserve beauty and youth. By their content, buckwheat is superior to other cereals, explains Tatiana Selezneva. – Rutin strengthens blood vessels, thins thick blood, promotes the absorption of vitamin C, calcium, iron, has a beneficial effect on the thyroid gland and immunity.
In buckwheat you will find iron, magnesium, calcium, fluorine, zinc, manganese, copper, chromium, sulfur, phosphorus, potassium, sodium and other microelements that provide full synthesis and work of body systems. It seems that the beneficial substances that make up this cereal can be listed endlessly. And there are much more of them than methods of cooking buckwheat. Have you tried everything you knew and even got into your grandmother’s recipe book, but still want something new? Indulge in what our experts have to offer.
No wonder they bought!
As experts explain, buckwheat contains dietary fiber that stimulates intestinal motility, “cleanses” the body of toxins, removes “bad cholesterol”, has a beneficial effect on the microflora and is a preventive measure for colon cancer. Want more details? Here is the amino acid composition of your favorite cereal.
– Buckwheat contains vitamins of group B, PP, E, folic acid, carotenoids, phospholipids, which are responsible for the growth and proper development of the body, maintain a normal metabolism and preserve beauty and youth. By their content, buckwheat is superior to other cereals, explains Tatiana Selezneva. – Rutin strengthens blood vessels, thins thick blood, promotes the absorption of vitamin C, calcium, iron, has a beneficial effect on the thyroid gland and immunity.
In buckwheat you will find iron, magnesium, calcium, fluorine, zinc, manganese, copper, chromium, sulfur, phosphorus, potassium, sodium and other microelements that provide full synthesis and work of body systems. It seems that the beneficial substances that make up this cereal can be listed endlessly. And there are much more of them than methods of cooking buckwheat. Have you tried everything you knew and even got into your grandmother’s recipe book, but still want something new? Indulge in what our experts have to offer.
We increase the level of complexity and switch to restaurant dishes. While catering is closed for quarantine, you can try to cook on your own at home something that the chefs advise.
“In the gastro bar, from time to time we prepare buckwheat with smoked chicken breast and mushroom mousse for the lunch menu,” says Roman Kalinin, chef of the MOMO pan asian kitchen gastrobar. – Buckwheat can be fried either with smoked chicken breast, or with any other meat you like. For example, we cooked with duck several times.
Ingredients per serving:
- boiled buckwheat (140 g);
- smoked chicken breast fillet (40 g);
- fresh carrots (10 g);
- green onions (3 g);
- vegetable oil (10 ml);
- oyster sauce (10 g);
- heavy cream 38% (60 g).
While buckwheat is boiled (it should remain crumbly), cut the meat (without skin and bones, of course) into small cubes, and carrots and onions into small crumbs. Heat vegetable oil and sauté carrots, onions and meat, add a mixture of oyster sauce and heavy cream to them. Put the buckwheat there, heat all the ingredients together – and you’re done.
For mushroom mousse you will need:
- porcini mushrooms or champignons (180 g);
- heavy cream 38% (300 ml.);
- vegetable oil (20 g);
- salt pepper;
- siphon (1 pc.).
Fry the mushrooms in butter, pour in the heavy cream and heat, season with salt and pepper, then whisk everything in a blender until smooth – and into a siphon. If there is no siphon, then you just get mushroom sauce, which is also good. Buckwheat can be served with it.
Green buckwheat porridge with coconut milk
This lean (you haven’t forgotten that there is also a fast now?) Dish is perfect for a hearty breakfast or even as a dessert. Instead of fried ordinary buckwheat, take natural green, today it is easy to find it in any store. It is believed that such buckwheat contains more vitamins and minerals.
For one serving you will need:
- green buckwheat (80 g dry or 170 g already steamed);
- coconut milk (120 g);
- sugar (50 g);
- honey (10 g);
- fresh strawberries (15 g);
- seeds (2 g);
- cherries in seedless syrup (30 g);
- puffed rice (1 g);
- coconut flakes (4 g).
– We take green buckwheat and steam it in boiling water for about half an hour. When it swells a little, drain the water, add coconut milk and cook the porridge until cooked for about five minutes, maybe a little longer, season with salt, sugar and honey, – explains the chef of the Pashtet restaurant Vitaly Uschapovsky. – Porridge should not boil too much, make sure that buckwheat remains elastic. Decorate the dish with fresh berries, strawberries, pitted canned cherries, puffed rice, sunflower seeds and fried coconut in a pan.