Archives For author

Orange revolution on the plate by Candle. Awsome! All of us wants to do it also at home, therefore the recipe here!

2 tablespoons of oil for frying
2 cloves of garlic,
1 onion, finely chopped
½  teaspoon cumin
½ tsp turmeric
1 teaspoon powdered chilii
1 can of tomatoes
1 cup of  red lentils
2 cups vegetable stock
2 teaspoons lemon juice
165 ml coconut milk-1 small can
salt and pepper to taste

In a large saucepan fry the oil. Put onion and garlic, stir fry for 2-3 minutes. Add spices: cumin, turmeric,  chilii – fry for another 30 seconds.
Pour over vegetables and chopped tomatoes. Pour the red lentils. Squeeze lemon juice, season to taste with salt. Bring to a boil. Add coconut milk.
Boil, uncovered, over low heat until the lentils are softened (about 20 min.), and some liquid has evaporated. Just before removing from the heat – season with freshly ground pepper.

Advertisements


Eggplants potatoes mixtures. So simple so good. By Candle.


Ingredients:

1 kilo potatoes

1 big eggplant

1 courgette

1 can of peeled tomatoes

salt, thyme, pepper, chilli, mix of spices

oil for frying

Peel potatoes and cut them into cubes. Cut  eggplant,courgette into cubes as well. Fry potatoes till they are semi soft, in a pot warm olive oil, put semi soft potatoes, eggplant and courgette, add salt than  tomatoes and spices. Simmer till all vegetables are soft.

On the pictures you can see also some cabbage similar stew. It’s fussit’s mum cabbage with peas, traditional polish Christmas meal, in this case on-side, just as a surprice.

Suprising mixture of vegetable and cashews. Suprising good… and yeah.. we started to accept the fact, that Candle is preparing delicious stuff saying that there’s no dinner, because its horrible. Ladies and Gentelmen – we’re afraid to say – that was delightful.

Ingredients:

1 courgette
1 eggplant
1 cup of broccoli
50 grams of cashew nuts
5 curry leaves
2 stalks lemon grass, or 4 pieces of lemon zest
1 tablespoon ground coriander
1 / 2 tablespoons ground turmeric
1 tablespoon salt
1 tablespoon chili (or less)
225 ml coconut milk
1 tablespoon oil

Preparation:

Cut eggplant into slices about 1 cm thick, put salt and leave for 15 min. to let the juice. Dry with paper towel. Cut eggplant and courgette  into very small cubes.

In a wok or deep pan, heat 1 tablespoon oil . Add diced eggplant and fry for a few minutes, until lightly browned .. Remove from pan. In the same pan, heat another tablespoon of oil and briefly fry the courgette . Add eggplant back. Put the spices and stir everything intensely. Pour coconut milk,  lemon grass and curry leaves. Bring to a boil. Add  cashew nuts, and broccoli and simmer everything together several minutes until vegetables are tender.