Chickpea curry

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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. 





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Blueberry Muffins

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Ingredients for 15 muffins
2.5 cups of flour
half a cup of sugar
1 package of vanilla sugar
1 heaping tablespoon baking powder
1 level teaspoon baking soda

100 g white chocolate

1 egg
1 cup plain yogurt (180 g )
1/2 cup sunflower oil
2 teaspoons lemon juice / lime
1 teaspoon grated lemon zest / lime

200g blueberries

Preheat the oven to 180 degrees. In separate bowls combine the wet and dry ingredients , that is, yogurt and eggs , oil , lemon juice or lime. Separately combine: citrus peel, flour,sugar, vanillin sugar , baking powder and baking soda .
Pour the wet ingredients into the dry and properly mix the whole with a  large spoon or spatula . Add 150 g blueberries  and crushed white chocolate and stir gently. Put the dough into muffin forms ( 3/4 height). Decorate with the remaining blueberries.  Put the muffins into the oven and bake for 25-30 minutes.. The top should be golden/brown . Before removing the check with a wooden stick if the muffins are baked . After baking, remove it from the oven , and after 5 minutes transfer them to the grid sheet and allow some time to cool.

Pumpkin Tart

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Delicate, orange-pumpkin tart.

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Base layer;

shortcrust pastry

Filling

• 500 g ricotta cheese

• zest of 1 – 2 oranges

• a few drops of orange extract (optional )

• 2 tablespoons potato flour

• 2/3 cup sugar

• 4 eggs

• 1 1/3 cups (230 g ) roasted pumpkin purée*(roast cubed pumpkin for 1 hr in an oven; then puree it in a blender. Alternatively, use canned one.)

for decoration: eg. grated orange peel , crushed walnuts , whipped cream (36%)

Preheat the oven to C 180 degrees. Put the ricotta cheese into a large bowl, add orange zest and extract if you’re using , add the flour and mix on low speed mixer. Then add sugar and mix again . Add one egg each time mixing just for the ingredients to join. At the end add mashed pumpkin.

Place shortcrust pastry in a baking tray and sprinkle cinnamon over the surface of the tart. Add the cheese-pumpkin mixture and put in the oven. Bake for about 35 – 40 minutes or until the mixture is solid.

Baked tart sprinkle with grated orange peel , cut into portions, decorate with meringue or whipped cream.


					

Ratatouille

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Ratatouille V.2 Upgrade

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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

olive oil

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.