Buckwheat Pepper Crisps Food

BUCKWHEAT BELL PEPPERS

Buckwheat Bell Peppers image

Make and share this Buckwheat Bell Peppers recipe from Food.com.

Provided by Dancer

Categories Grains

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 medium red bell peppers
2 medium green bell peppers
2 ounces onions, chopped
1 ounce brazil nut, sliced
2 ounces mushrooms, finely chopped
1 tablespoon oil
2 ounces buckwheat groats
3 ounces sweetcorn
2 tablespoons parsley, chopped
1/2 teaspoon rosemary, chopped
1/4 teaspoon salt
1/2 pint tomato juice
1/4 pint water
2 teaspoons cornstarch
1/8 teaspoon salt
pepper, to taste

Steps:

Wipe peppers& slice off their tops& remove pith& seeds.
Heat oil& fry the onion for 8 to 10 minutes, until golden.
Add brazils& buckwheat.
Fry for a further 5 minutes.
Stir in the mushrooms, sweetcorn, parsley, rosemary& seasonings.
Pile mixture into pepper shells.
Replace tops& stand in a closely fitting pan.
Pour in the tomato juice& water.
Bring to a boil, cover& simmer for 55 to 60 minutes.
Carefully lift the peppers out of the cooking liquid& keep warm in a serving dish.
Blend the cornstarch with 2 tbsps.
of tomato stock.
Add to the pot with the seasonings& simmer for 2 to 3 minutes.
Hand the sauce around with the peppers.

Nutrition Facts : Calories 146.8, Fat 8.7, SaturatedFat 1.6, Sodium 320.2, Carbohydrate 16.8, Fiber 3.9, Sugar 6.4, Protein 3.8

BUCKWHEAT PEPPER CRISPS

Buckwheat Pepper Crisps image

Categories Bread Milk/Cream Bake Christmas Vegetarian Fall Winter Gourmet

Yield Makes about 5 dozen crackers

Number Of Ingredients 10

Ingredients

3/4 cup all-purpose flour
1/4 cup buckwheat flour
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon black pepper
1/2 stick (1/4 cup) unsalted butter, softened
1 large egg at room temperature for 30 minutes
1 cup whole milk at room temperature
Vegetable-oil cooking spray (or use nonstick baking sheets)

Steps:

Preheat oven to 350°F.
Whisk together flours, sugar, baking powder, salt, and pepper in a bowl.
Blend butter, egg, and milk in a blender until combined. Add flour mixture and blend just until smooth.
Drop level teaspoons of batter 4 inches apart (about 9 mounds) on a large baking sheet sprayed lightly with cooking spray. Spread each mound into a 3 1/2- to 4-inch round with back of a spoon.
Bake first batch in middle of oven until golden in spots, 8 to 10 minutes. Immediately transfer crisps with a thin metal spatula to a rack to cool. Form more rounds on another sprayed baking sheet while first batch is baking, then continue to make crisps, baking 1 sheet at a time. (Cool baking sheets between batches.)

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