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I don’t know about you, but currently my spare time has shrink to a minimum. I’m heading through end of the year (oh my, how many weeks are still left), with a minimum of energy. However, my inspiration is bursting and I don’t want to leave any occasion in which I can immortalize any of my ideas. I photograph almost daily and in week-ends I take care to develop recipes and next after, photo sessions to highlight the food.

Currently I’m involved in a bunch of projects, few of them will be released soon, others later. And even with all that burn-out I have, Í feel really blessed to have such a huge passion for food and at the same time to be able to photography my food, to imagine it in so many ways.Today, I was browsing through the second issue of What Liberty Ate mag and I felt pretty emotional seeing all the huge work that went into those pages and how wonderful they look now. Be ready to welcome the third issue, which for sure, will make your mouth watery. I have so many pretty things to share with you all, not only in the magazine, but also on this blog, and I’m counting the days remaining to show it!

The today’s recipe is something you want to try. I had developed few recipes recently, which I baked almost continuously since then. With my life-style, waking up at 6 am and coming back at home at 6 or 7 is really hard to keep away from unhealthy temptation. However, since almost one year, I’m enjoying the really amazing taste of some ingredients and I started to write my own recipes.

Today’s burger is all about that! The mix of flavors in it, it’s truly delightful! I had increased slowly the amount of buckwheat in my baking and I’m gradually learning how to work with it and even I gave up using my bread machine and started to knead the dough manually. I hated this before, but now, I’m more interested to know how to work with such amazing ingredients! You can fill these burgers with anything you like, I used roasted figs and fresh goat cheese, because the market is now fully of them. One particular ingredients I absolutely adore is also the hazelnuts, which marry well the assertive flavor of buckwheat burgers!
 

Homemade Buckwheat and Rice Hazelnut Burger Buns with Goat Cheese and Butter-y Roasted Figs
Ingredients (makes 4 medium size burger buns):
140g wheat flour
30g white rice flour
70g buckwheat flour
2 tablespoons olive oil
130ml luckewarm water
10g active yeast
1 pinch of salt and sugar

filling (as per 4 servings) :
4 medium size fresh figs
2 tablespoons salted butter
1 big Portobello mushroom
100g fresh goat cheese
salt and pepper

Directions:
1. Sift the flours, salt and sugar, in a big bowl. Dissolve the yeast in the lukewarm water and let it stand for 5 minutes. Stir to blend well and then mix it with the flour. Mix the flour until it starts to form a dough, add in the olive oil and continue to knead until the dough it’s perfectly combined and elastic. Let it stand in a warm place for 30 minutes, covered with an clean towel. In this first 30 minutes, knead lightly the dough from 10 to minutes, then let it stand covered until doubled in volume (about another 30 minutes more).
2. Lightly knead the dough on a floured surface. Dive the dough in 4 parts and form small even balls with the dough.
3. Meantime, melt 2 tablespoons of salted butter in a pan. slice the figs and lightly roasted them in the melted butter for 1-2 minutes. Season with salt and pepper and set aside.
4. Slice the mushroom and cook it the butter remaining in the pan. Set aside.
5. Preheat the oven to 250C. Place the burger buns on a baking sheet lined with parchments paper. Brush each bun with egg wash and sprinkle roasted hazelnuts on top. Bake for 15-20 minutes or until golden.
6. Serve it with goat cheese, saute mushrooms and figs.

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