tortillas:', 'pour the buckwheat& white flour into a large bowl', 'swirl the flour quickly with one hand as you pour in about 3 / 4 of the water', 'now mix the flour& water with both hands by picking up chunks of the dough , squeezing it and dropping it back into the bowl', 'and flour are well mixed', 'you may want to add the remaining water', 'the dough should be pliable but not too sticky', 'mix the wasabi , egg white & yam', 'add this to the dough and thoroughly work it inches', 'if you have a heavy duty mixer blend in the yam using the dough blade , if not just keep mixing with your hands', 'if you are using a mixer continue to mix dough for apprx 10 minutes or until the dough is shiny and forms a ball', 'if kneading by hand knead like you would bread dough and continue kneading until the dough is shiny & forms a ball', 'wrap the dough in plastic wrap and let it rest at room temperature for 2 hours', 'dust your counter with buckwheat flour and pinch off a 2 / 1 / 2 piece of dough , dust your rolling pin with buckwheat flour', 'flatten the dough with you hand then roll to form a round 1 / 4 or thinner tortilla , roll out all the dough placing a piece of wax paper or plastic between the tortillas', 'oil a skillet and over medium high heat brown both sides of the tortilla , apprx 2 minutes per side', 'place in foil and keep warm in a low oven while you make the sauce& stir fry', 'sauce: mix all the sauce ingredients in a bowl and set aside', 'stir fry:', 'have all your ingredients ready prepared', 'heat wok or skillet to apprx 375f', 'add oil , add carrots , swish around for 3 minutes', 'add onions , mushrooms , ginger & garlic , stir fry 3 minutes', 'add broccoli , peas and zucchini', 'stir fry until the vegetables are heated through but still crisp', 'pour in the sauce and stir , cover and simmer 3 minutes', 'serve with warm tortillas on the side'

dough:', 'pour warm water into bowl', 'add yeast and 1 tablespoon splenda', 'stir', 'let stand about 5 minutes until bubbly', 'stir in remaining splenda', 'in a different bowl blend sour cream , eggs , and vanilla', 'stir sour cream mixture into yeast mixture', 'add flours and salt', 'stir until combined', 'add butter', 'knead until smooth', 'place dough into well greased bowl', 'cover and let rest for about two hours', 'roll out dough onto floured surface to about 1 / 4 inch thickness', 'mix chopped apples , cinnamon , and splenda', 'spread apple mixture over dough', 'cut dough into rectangles , roll lengthwise', 'grease a pan generously', 'place rolls into pan', 'cover and let rest about 1 hour', 'preheat oven to 350 degrees fahrenheit', 'bake 25 to 30 minutes', 'serve warm with apple / cream cheese / sugar mixture or pure maple syrup'

chop the onion and the tomatoes', 'heat the oil in a sauce pan and fry the onion until transparent', 'add the tomatoes and stir until softened', 'stir in the buckwheat and rice and cook for 2minute', 'add the remaining ingredients', 'bring to the boil , reduce the heat , cover and simmer until the liquid has been absorbed about 20 minutes', 'adjust seasoning , then turn the mixture into a greased 7 inch square shallow cake tin', 'bake in the oven at 190c 375f for 30 minutes', 'serve hot or cold'

wipe peppers& slice off their tops& remove pith& seeds', 'heat oil& fry the onion for 8 to 10 minutes , until golden', 'add brazils& buckwheat', 'fry for a further 5 minutes', 'stir in the mushrooms , sweetcorn , parsley , rosemary& seasonings', 'pile mixture into pepper shells', 'replace tops& stand in a closely fitting pan', 'pour in the tomato juice& water', 'bring to a boil , cover& simmer for 55 to 60 minutes', 'carefully lift the peppers out of the cooking liquid& keep warm in a serving dish', 'blend the cornstarch with 2 tbsps', 'of tomato stock', 'add to the pot with the seasonings& simmer for 2 to 3 minutes', 'hand the sauce around with the peppers'

proof the yeast in the lukewarm water with the sugar', 'after you get a yeast sponge add the buttermilk , salt , eggs and the three different kinds of flour and caraway seeds', 'mix well', 'take the dough out onto a lightly floured work surface , kneading until smooth', 'place the dough in a large buttered bowl , cover with a towel and let stand in a warm place to rise until doubled in bulk', 'this will take from 1~ / 2 to 2 hours', 'take the dough out and punch it down a couple of times', 'knead and shape the dough into a loaf and place in a buttered loaf pan', 'let stand in a warm place , covered with a towel , to rise for about 1 hour or until doubled in size', 'preheat the oven to 400 degrees', 'brush the bread with a little melted butter and bake in the oven for about 30 minutes or until light brown and the bread sounds hollow when tapped with your finger', 'cool wrapped in a towel'

preheat griddle or large skillet to 375f grease lightly with oil', 'griddle is ready when small drops of water sizzle and disappear almost immediately', 'mix dry ingredients together', 'add egg , buttermilk and butter , beating well after each addition', 'pour 1 / 4 cup batter for each pancake onto hot griddle', 'cook 1 to 1-1 / 2 minutes , turning when edges look cooked and bubbles begin to break on surface', 'continue to cook 1 to 1-1 / 2 minutes or until golden brown', 'serve with maple syrup'