Buckwheat Porridge with Curd and Berries

Steps

1. Warm the cooked buckwheat with the milk in a small pan over medium heat, stirring, until it steams and the grains loosen.

   4 min

2. Take the pan off the heat and stir in the curd cheese and honey. Off the heat matters — boiled curd separates into grains.

   2 min

3. Pour into a bowl and top with the blueberries and flax seeds.

   1 min

Serving suggestion

Any berries suit it. In winter use frozen ones, warmed for a minute with the buckwheat.

Storage

Eat fresh. Cooked buckwheat itself keeps 3 days in the fridge, so cook a batch and build the bowl each morning.

Notes

200 g of cooked buckwheat is about 70 g raw.