Instructions
Follow the steps and taste along the way.
Toast the buckwheat
Add the buckwheat to a dry pot and toast over medium heat for 2–3 minutes, stirring occasionally. When it begins to smell lightly nutty, pour in the water.
Cook the buckwheat until tender
Add the salt, bring to a gentle boil, and cover the pot. Cook over low heat for 8 minutes, then pour in the milk and cook for another 5–7 minutes, stirring occasionally, until the buckwheat is tender and the mixture has thickened. Remove from the heat.
Soften the pears in butter
Core the pears and cut them into cubes about 1.5 cm across. Melt the butter in a pan, add the pears, and cook for 4–5 minutes, until softened but not falling apart.
Season the fruit and toast the seeds
Add the honey, lemon juice, and cardamom to the pears. Stir and cook for 1 more minute, until the juices combine into a glossy coating. Add the seeds to a small dry pan and toast for 2–3 minutes, stirring constantly, until lightly fragrant.
Divide into bowls and serve
Divide the warm buckwheat between two bowls. Top with the pears and their pan juices, add 60 g of yogurt to each bowl, and sprinkle with the toasted seeds. Serve immediately, while the buckwheat is warm and the seeds are crunchy.
