Читать книгу The New English Table: 200 Recipes from the Queen of Thrifty, Inventive Cooking - Rose Prince - Страница 75
ОглавлениеMy first encounter with buckwheat came in the form of a plate of blini, the Russian pancakes eaten with caviar or smoked fish. My step-grandfather was a Russian émigré, who adored them but liked them thick and heavy. My mother then found an authentic recipe in the Time-Life Russian cookbook – it was a revelation. Light, airy yeast pancakes with a taste of wholesome grain. Spoonfuls of melted butter, smoked fish and dollops of soured cream went on top; this was richness and earthiness combined. So you see, I am a fan of this brown flour with its dark flecks, but then recently I found kasha, the whole grains of buckwheat. They are shaped like a spearhead and are pale green. They need a short boil, then a wash to remove the starch. Added to salads or eaten hot with a dressing of oil, butter and fresh dill, they are exciting and totally different.
Buckwheat is not a wheat at all, but the grains from a flowering plant dating back thousands of years. It can, though, be used to make bread (with other flours) and noodles, notably soba noodles.
Buying buckwheat
Wholefood stores usually stock buckwheat flour, and often the groats as well. Organic buckwheat is available from Infinity Foods of Brighton. For stockists, contact them on www.infinityfoods.co.uk; tel: 01273 424060.
