Source: era.online.org

Presentation

A second protein of Slovenian origin prepared with buckwheat flour, water, eggs and rapeseed oil

Ingredients

for 4 people

Buckwheat flour:  about 300 g (10.6 oz / ≈ 2½ cups)

Water:  0.5 L (500 ml / 16.9 fl oz / ≈ 2 cups)

Topper:

Eggs – 4 large (≈ 200 g / 7.1 oz)

Rapeseed oil – 1 tablespoon (15 ml / 0.5 fl oz)

Method

Boil water in a small pot.

While the water is boiling, pour the buckwheat flour into a Teflon or iron pan and fry for about 10 minutes, stirring constantly.

Then gradually incorporate the boiling water into the fried flour, stirring constantly.

Continue until the mixture is thick and has crumbled into smaller pieces.

To prepare the ‘topper’, start by heating a tablespoon of oil in a pan.

Then break the 4 eggs into a cup, whisk them together and pour them into the heated pan.

Stir gently until cooked.

Pour a portion of buckwheat mash onto a plate or bowl, completing the dish with the scrambled egg topper.

Allergens

Buckwheat: gluten-free but powerful allergen

Egg: included among the allergens in EU Regulation 1169/2011

Notes

To be prepared and handled under strict hygienic conditions.

The ingredients of the dish bring the following benefits:

Buckwheat: provides flavonoids (Vit. P), antioxidants that enhance the action of Vit. C in favor of the immune system, blood sugar regulators and protection of the cardiovascular system; also suitable for nephropathics, also useful for liver function for the supply of vitamins, mineral salts and antioxidants

Rapeseed oil: rich in polyunsaturated fatty acids favorable to the proper functioning of the cardiovascular system

Eggs: source of Vitamin E that protects the immune system from harmful fatty acids

Safety / Intended use

Also intended for individuals suffering from:

• Xerostomia (dry mouth),
• Constipation
• Mucositis (inflammation and injury of the oral cavity)

Not recommended in case of:

• Nausea and vomiting