Kasha Recipe: Low Fat, Low Sugar

This strongly flavoured breakfast dish originates in Eastern Europe.

Per person

2 oz / 50g buckwheat grain or flake

1/2 oz / 12 g butter

1/4 pint / 150 ml water

salt to taste

• Use a heavy bottomed pan.
• Roast the grain dry in the pan to develop the flavour.
• Soak the grain in the water overnight.
• Add the butter and salt and simmer over the lowest possible heat for 3 hours, add more water if required. - traditionally, simmer beside the ashes of the fire overnight.
• Serve with a little low-fat yogurt.