Buckwheat Pepper Crisps Food
BUCKWHEAT BELL PEPPERS
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
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
Categories Bread Milk/Cream Bake Christmas Vegetarian Fall Winter Gourmet
Yield Makes about 5 dozen crackers
Number Of Ingredients 10
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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