Amaranth seeds

as an ingredient

Basic recipe

(for one person):
30-50 g of amaranth seeds
for a garnish
60-80 g of amaranth seeds
for a main dish
Pour the seeds with water

in proportion:
one part of seeds
to tree parts of water.
Cook in low heat for 15 min.

Paprika (peppers) stuffed with amaranth

200 g of kidney beans
400 ml of vegetable broth
4 big peppers
200 g of onions
1 clove of garlic
2 spoons of oil
200 g of amaranth
600 ml of water
4 tomatoes
salt, pepper
marjoram
cumin
spring onions
20 g of grated Parmesan

Herbal sauce:
20g of butter
20 g of amaranth flour
2 spoonfuls of herbal mixture made from marjoram, oregano, basilica and 60 ml of white wine
200 ml of vegetable broth
8 spoons of cream
salt and pepper.

Beans should be poured with water and left overnight. Cook the beans on the next day in vegetable broth until they are soft. Wash and seed paprika. Stew finely chopped onions and crushed garlic in a bit of oil.. Add amaranth seeds, pour them with water and cook according to the basic recipe. Cut tomatoes into pieces and toss them together with salt, pepper and herbs, add cheese and beans to the cooked amaranth, toss all the ingredients. Stuff the peppers with the mixture and cook them in vegetable broth about 30 min. In the meanwhile, make herbal sauce. Melt butter in the saucepan and delicately brown amaranth flour on it. Add herbs, wine and vegetable broth. Heat sauce until it gets thick, add salt and pepper.

Amarsotto with mushrooms (champignons)

It is a warm dish for dinner or supper.

200 g of cooked amaranth
50 g of onions
30 g of butter
100g of fresh champignons
100 g of frozen Chinese vegetable mix
1 clove of garlic, 1 tea spoon of marjoram, pepper, salt and paprika to taste, a glass of vegetable broth

Chop onions into fine pieces. Wash champignons and cut them into small pieces. Stew the onions with the mushrooms in hot butter for a while, add Chinese vegetable mix and stew for another minute or so. After that, add a glass of vegetable broth and spices to taste. Finally, add cooked amaranth seeds. Stew the vegetables until the broth evaporates completely.

Amaranth cake with apples

Take one glass of wheat flour
a glass of semolina
a glass of barley cereal;
add a glass of sugar
a glass of amaranth popping or amaranth seeds
1 kg of apples
cinnamon
vanilla sugar
a tea spoon of baking powder
a tub of margarine or butter breadcrumbs to sprinkle the inside of the form

Peel the apples and cut them into pieces.
Mix well together the flour, semolina and cereal with the sugar and amaranth popping or seeds, add cinnamon, vanilla sugar and baking powder.
Put half the mixture into the form, greased with margarine and sprinkled with breadcrumbs. Put the apples cut into pieces on the mixture.
Cover the apples with the rest of it.
On top of it all put lumps of margarine or butter evenly. Bake for about 1 hour and 15 min.

Fruit cake with amaranth

200 g of wheat flour
50 g of amaranth flour
300 g of cooked amaranth seeds
50 g of amaranth popping
200 g of butter
200 g of icing sugar
5 eggs
15 g of baking powder
100 g of raisins
100 g of almonds
100 g of dried apricots
70 g of dried plums
10 drops of orange aromatic oil
a pinch of salt

Blanch the almonds, peel and chop them.
Rinse the dried fruit cut and coat with flour.
Mix butter with sugar and yokes.
After that, add to the mixture wheat flour, amaranth flour, amaranth popping, cooked amaranth seeds, baking powder, dried fruit, almonds and raisins.
Mix it all well and add whipped egg whites at the end.
Line the inside of the form with parchment paper; pour the dough into the form.
Make a cut on it along its length.
Bake for an hour in the temperature of 190°C.