Kasha Ring

Ingredients are calculated for 4-6persons.

In Russia, “kasha” actually refers to all cereal porridges, but buckwheat is exceptionally often used for it.

Heat the sunflower oil in a heavy-bottomed saucepan. Saute the vegetables as well as the garlic in it with the lid closed at a low temperature for 10-15 minutes.

In the meantime, in a second saucepan, heat 1TL of oil and sauté the buckwheat grains in it at medium temperature until they start to brown. Pour in the boiling water. Bring to a boil and simmer on low heat with the lid closed for 20 min until the buckwheat is just cooked. Drain.

Preheat the oven (180 °C gas mark 2).

Mix the buckwheat with the vegetables, stir in the turmeric, paprika and red wine, season heartily with salt and season with pepper. Pour the mixture into a lightly greased ring mold and smooth it out. Cover loosely with aluminum foil and bake for 40 min.

For the sauce, mix the mustard, garlic, tofu and turmeric in a hand mixer until smooth. Add the capers and stir for another 15secs.

Heat the sauce very carefully-preferably in a water bath (it will curdle if it boils), it should be warm rather than hot. Turn the kasha ring out onto a heated serving plate and offer the mustard sauce separately with it.

Our tip: use your favorite red wine for cooking!

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