no recipe: 100% beef served with bulgar wheat cooked with onions and smoked red pepper. Veggies.
http://cooking.nytimes.com/recipes/1018017-braised-lamb-with-egg-and-lemon Braised Lamb With Egg and Lemon Recipe – NYT Cooking
Shopping for lamb tomorrow!
3 medium size potatoes
200 gr green lentils
1 medium onion
2 sliced celery sticks
White wine vinegar
Handful fresh coriander (I replaced with parsley)
Cook chopped onions with sliced pepperoni on a hot pan with olive oil until soft and glossy. Add chopped tomatoe, sliced carrots & celery and after 2 mins add lentils. Pour enough boiling water to cover the veggs and lentils. Vegetable broth would be a great replacement to water; however l never use broth cubes; real cooks dont ,-))
In a separate dish cook cubed potatoes.
Cook lentils until tender and add cooked potatoes for the last 3 minutes to simmer together.
Add salt, pepper and vinegar.
300 gr freah salmon fillets (makes 3 small burgers)
1 spoon red -curry paste
1spoon freshly grated ginger
1 spoon light soya sauce
Pinch of salt
Place all above in a food processor and grate until all ingredients join. Form small burgers and cook on olive oil till golden. Serve with rice and fresh salad (carrot/ kale and olive+vinegar dressing are on the pic).
For a healthy, comforting supper go for chick peas! It is vegan, is tastes Thai and is very quick to make.
1 can chickpeas (400 gr)
2-3 tablespoons curry paste (I used red thai curry paste, medium spicy)
2 small onions
1 red pepper
1 green pepper
Coconut milk (250 ml)
Chopped tomatoes (400 gr)
1 tablespoon nigella seeds
Fresh corriander (I didnt find any this time..)
Lime juice 1-2 tablespoons
Chop onions and pepper and cook them 10 mins on a large, deep pan. Add curry paste and the seeds and stir for 1-3 minutes.
Add tomatoes and stir 2 minute. Add coconut milk and cook for 10 minutes on reduced heat. I adjust curry strenght by balancing coconut milk- curry paste proportions. Add lemon juice just before serving. Top with corriander and optionally with a ball of thick yoghurt.
Goes great with naan bread or simply with white rice.
Ratatouille V.2 Upgrade
1 large aubergine
2 small courgettes
2 peppers (red or yellow)
4 large tomatoes
1 medium onion
1 tbsp red-wine vinegar
2-3 garlic cloves
1 tsp sugar
bunch of basil leaves
Cut aubergines, courgettes and peppers into small chunks. Remove skins from tomatoes (place them first into bowl of boiling water)and chop them randomly. , chop onion, crush garlic.
Heat a tablespoon of olive oil on a large pan; place courgettes, saute for 5 minutes and remove from the pan. Repeat the same with peppers and aubergines. Be careful not to overcook the veggies, only soften them, they also should get a little golden-brown on each side.
Cook the onion on the pan for a few minutes together with garlic. Stir in sugar and vinegar, add tomatoes and a few leaves of chopped basil. Return the rest of vegetables to the pan, season with salt and pepper, cook for another 5 minutes. Might add some extra vinegar, for stronger flavors.
1/2 kg flour
50 gr fresh yeast
200 g sugar
2 tablespoons of melted butter
400 ml lukewarm milk
1 egg for topping
Nutella jar (can be also some nice jam, marmalade, poppy seed filing, anything you want
Mix 3-4 tablespoons of milk with yeasts. Put aside for 15 minutes. Add milk/butter/egg mixture and flour. Knead the dough until shiny and springy. Add extra flour if the dough is too liquid. Leave aside in a rather warm place so that the dough doubles its size.
Knead again and divide into 3 parts. Roll into 1 cm thick circle-shaped pieces. Smear the first one with melted Nutella and cover with the second one. Smear the remaining Nutella on the second one and cover with the third. Now make sure that the edges are joined together by pressing them with a fork. Cut the dough into 16 equal parts leaving the middle ring of like 10 cm untouched. Roll all the parts upside down into spirals – three times spiral move (see pics below). Smear the top with the beaten egg and bake for half an hour in 180 C. Simple pimple.
Let’s get chick, pea 😉