Buckwheat is just amazing. And buckwheat flour is a suitable substitute for grains for people who are sensitive to wheat or other grains that contain the protein gluten.
Buckwheat has little bit nut taste and pancakes served with sweet honey.. this is just divine…)
And one more secret. In East Estonia are saying, that buckwheat is “viagra”. Buckwheat is very healthy and especially useful for man.
Good dish for “meat free Mondays ” 🙂
Notice, that if you change balance of buckwheat and quark in favour of buckwheat, you receive more crispy result. Eat warm, because cold dish become crispy, as well (what is not bad at all).
In my picture are balls. But if you prefer to serve them as burger, form loaves.
I’m not a big fan of frying these fritters as I barely have time, plus I get my sufficient amount of fat from other sources anyway. 
Therefore, I’ve adapted the recipe for baking in the oven.
In case you want to fry on to the skillet: leave dough in to the refrigerator at least for an 1 hour, before frying.
I decided, that buckwheat flour is too expensive, so I did this by myself from buckwheat groats 🙂 In this case I suggest to use closed mill: blender or similar. otherwise count with cleaning… 🙂
Groats are so light, that they are jumping out from your mixer:)
Continue reading “Buckwheat and Quark Fritters. Tatra- kohupiimapallid”
One more recipe about ” what to do with boiled buckwheat”.
I love buckwheat and in my opinion, it is goes with everything. This is one possible combination
boiled buckwheat
red onion
pickled cucumber
boiled beetroot
You can serve this with oil- acid sauce, but I like more mayonnaise- sour cream (smetana/creme fraiche) sauce. It makes salad more creamy and nutritious
The first written notices approve that buckwheat was in Estonia already in 14 th of century. Later, in 19 th century became potato more popular, but still buckwheat is very common and popular in Estonian cuisine.
This is my favourite. Easy to cook and healthy to eat.
By book you should buckwheat before cooking, simmer in hot butter. But at least in Estonia buckwheat is too “dirty” and IÂ start buckwheat cooking from washing.
I wash buckweat, pour it in to the boiling water, add some salt and after 15 minutes, strain. Then I heat buckweat in a pot until water has evaporated and add some butter.
Perfect dinner, if you cooked yesterday too much buckwheat:)
Estonian peasants regarded mushrooms primarily as a food consumed during famine or war periods. Mushroom foraging and cooking with mushrooms was more wide-spread in Eastern and South-Eastern parts of Estonia, which had received more Slavic influences. Mushrooms as food gained wider popularity in the 20th century, when they were introduced in magazines and various workshops as tasty and healthy vegetarian food.
Continue reading “Buckwheat and Mushroom Casserole. Vegetable Recipe. Tatra- seenevorm”
Estonian Cuisine. Eesti Toit. 