Buckwheat baked with cheese

Buckwheat baked with cheese

Kasza gryczana z wiejskim twarogiem

By
From
Borsch, Vodka and Tears
Serves
4
Photographer
Bonnie Savage

Buckwheat is a staple grain in Poland and this is a delightful way to eat it. It is quite rich and can be eaten as a stand-alone dish. There are many variations on the theme. Some versions call for the addition of diced, sautéed kaiserfleisch. There is a version with mashed potato added that I have seen referred to as ‘farmer’s delight’, but that actually translates better as ‘peasant feed’. There’s even a Lublin buckwheat pie, which uses a bread dough with yeast, eggs and wheat flour — the aforementioned peasant feed is packed inside it, left to prove and then baked!

Quark, known in Poland as twaróg, is a soft, slightly crumbly cheese. It is made in much the same way as cream cheese but without the addition of cream. If you do substitute cream cheese in this recipe you will find it harder to crumble over the casserole.

Ingredients

Quantity Ingredient
200g raw buckwheat kernels, soaked overnight in water
200g sour cream
250g quark cheese or cream cheese

Method

  1. Put the buckwheat in a bowl with enough water to cover and leave to soak overnight. Drain, then transfer to a saucepan with enough fresh water to cover. Bring to the boil, then reduce the heat and simmer for 10–15 minutes, or until softened — you will need to skim off any scum that rises to the surface during cooking. Drain and set aside.
  2. Preheat the oven to 180°C. Mix together the sour cream and half of the quark cheese. This is made vastly easier with the use of an electric mixer fitted with a paddle attachment.
  3. Add the sour cream mixture to the buckwheat and stir well to combine; season with salt and pepper, to taste. Transfer to a baking dish and press out in a neat layer, then crumble the remaining quark over the top. Cover and bake in the oven for 30 minutes. Increase the heat to 210°C, remove the cover, and bake for a further 10 minutes, or until the cheese has browned. Serve hot.
Tags:
Polish
Poland
European
restaurant
bar
Borsch
Vodka and Tears
Vodka
Tears
Melbourne
Benny
Roff
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