Kasha is the Polish name for buckwheat. They spell it kasza. Simply to make things clear for all, buckwheat and kasha are the exact same thing.Kasha is just buckwheat which has actually been toasted.
They both have the very same food preparation guidelines.Buckwheat is not a wheat - and even a grain, for that matter - however it is generally noted as a grain to keep things easy given that it is prepared in the exact same way.
If it cooks too long, Buckwheat will definitely end up being mushy.My Polish pal offered me her Polish dish. I such as to utilize it to make risotto due to the fact that if it is a little overcooked and stirred frequently, it ends up being extremely sticky.
Many individuals have problem food preparation kasha.You can prepare it much like rice, however it sticks and ends up being mushy.The technique is to roast the grain prior to you boil it then to let it sun itself in the oven.Ingredients:
Yield: 6 servings
1 c semolina
2 1/2 c milk
2 c dense cream
2/3 c nuts
2 tb butter
2 tb sugar
2 c canned fruits
1/2 c sugar
1/2 ea lemon
vanilla, salt
Directions:
* Pour cream into a shallow pan. Put it into the hot oven.As quickly as there is a pink skin on the cream, take it thoroughly away on the plate.
* Be mindful not to tear. Do this up until you have 6-7 skins.Boil a viscous kasha (mush) on milk. Include butter, sugar (2 tb), salt, vanilla and mix effectively.
* Put kasha into the oven to heat up for 30 minutes.Include the remainder of the baked cream to the kasha.
* Caramelizing nuts: Nuts need to be caramelized, otherwise kasha will certainly be gray and not have a great taste. Nuts have to be tempered (fired) at.
* Then put in extremely warm water for 10 minutes. After that take the skins off and dry and slice them. Put sugar (1/2 c) in the pan on the heat, include lemon juice, wait till red in color and include nuts.
* As quickly as nuts are caramelized, take them out and let cool off. Prepare a baking type. Grease it with butter.
* The last layer is made from kasha.Embellish with sugar, nuts and fruits and put the type into the hot oven for 10-20 minutes. Kasha is served with apricot puree or any fruit juice.
* Put a little kasha as very first layer, then a skin and nuts with sliced canned fruits. Repeat up until all the skins are utilized.
