Long weekend at my parents’. Anti-candida diet in full swing, so mum’s delicious pierogi and all the finger lickin’ good bakes and cakes need to wait for another occasion. During this visit, the roles in the kitchen have flipped and, for a change, it’s my mum that sits and watches what’s happening, whilst I’m serving my family with breakfasts, lunches and dinners. So far, so good, they like it.
And whilst we all spend time in the kitchen, there are those conversations about healthy eating, diets, natural produce and real tastes with my mum and dad. Memories from the distant times mix with the novelty ideas and advice from aunties, neighbours and friends. It’s just simply nice.
The new diet, day by day, turns out to be easier and easier and most importantly it doesn’t mean lack of deliciousness on the plate. Plus, it doesn’t mean plenty of elaborated ingredients and complicated recipes, often the secret lies in the simplicity.
Mmmm, there’s nothing better than Polish sauerkraut or kefir, although yes, they are specific, acquired tastes, but I just absolutely love them! Today, for a Friday lunch we’re enjoying a very simple and light dish, which for me is the essence of Polish cuisine: buckwheat groats, spinach and fried egg. Served with a glass of kefir. A truly homemade lunch.
125g baby spinach
1 garlic clove, crushed
1 mall onion, chopped
Pinch of nutmeg
Salt and freshly ground pepper
Cherry tomatoes, quartered, to serve
In a large pan bring salted water to a boil. Add the buckwheat and simmer for about 15 minutes until the buckwheat is tender. Rinse under cold water and drain.
On a small frying pan, melt one third of the butter. Add the buckwheat and fry it on the butter over low heat for about 5-10 minutes until any water has evaporated and the buckwheat groats start getting slightly brown. Keep in a warm place until needed.
On a small frying pan, melt one third of the butter. Fry the onion for about 3-5 minuts until golden, add the garlic and fry for another 2 minutes. Add the spinach and cook it under cover until it wilts. Season to taste with nutmeg, salt and pepper.
Remove half of the spinach from the pan and keep aside.
Arrange the remaining spinach around the edges of the frying pan, creating a little nest in the middle. Add half of the remaining butter. When the butter is melted, add the egg in the middle of the pan. Fry for about 3-4 minutes until set.
Repeat the process with the remaining spinach and the second egg.
On the serving plates spread the buckwheat groats. Place spinach and egg on top.
Serve immediately with quartered cherry tomatoes.