Description
Tips and recipes to use the corn and buckwheat porridge:
- Dessert - you can upgrade and decorate the porridge with caramelised fruit and sweet syrup
- Cocktail - if you add more liquid when cooking, the sparse porridge can be then blended with nuts and fruit and you can prepare a great cocktail from the mixture
- Little dumplings for soups - form grated tofu, porridge, crushed garlic and chopped herbs into little dumplings and cook in the soup for 3 minutes
- Spread - the porridge can be a basic ingredient when preparing a home-made spread
Morning makes a day and breakfast makes a morning. A good breakfast will provide you with a lot of energy and will make you feel full. But it is the morning when people are usually in hurry most and do not have much time to prepare their breakfast. In that case, you can reach for instant porridge, perhaps the corn and buckwheat one. Fantasy has no limits and every day you can add something else to your porridge. You can make a lot of various and tasty dishes from one bag.
Buckwheat was brought to our country from Russia in 15th century and became a part of Czech meals especially in Moravia. In contrary to other cereals, buckwheat does not contain gluten and is therefore an ideal option for people with celiac disease. It is particularly popular in France, where it is used for the preparation of famous pancakes - sweet crepes and salty galettes.
Composition
Corn flour 80%, buckwheat flour 20%.Storage
Store in a dry place.
