Archives for category: Stews

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.

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After a bit longer break, we’ll coming back on the blog. During this time, the work shifts spoilt a little our plans, but still we managed to cook some very very simple or more complicated meals to give some joy to our stomachs. This here belongs to the group: “fast but very good”. Recipe even quicker, if you have cooked rice before. Taste even better at the next day. Suitable for five middle portions. (by Fussit)

Ingredients:

2 small packages of basmanti rice (2 x 100 g), 4-5 small onions, 2 tbs extra virgin olive oil, 3 carrots, 5-6 cloves of garlic, 1 small cup of water or vegetable stock, 1 package of passata (tomato thick sauce, 300-400 ml),  2 minced dill, 225 g of shelled peas (or frozen, cooked before), sea salt, 1 tbs black cummin, 1 tbs chilli, 2 Tbs curry powder, as required freshly ground black pepper

Preparation:

1. Cook the rice with 1 Tbs of salt (if not already cooked)

2. Chop the onions. Heat the oil (or vegan margarine) in a large sacepan ans saute them for 2-3 minutes.

3. Crush or cut into small pieces garlic and add it to the pan. Chop the carrots into small pieces and stir them in. Add tomato passata. Cook for a few minutes until the carrots are tender.

4. Add the cooked green peas and add some water or stock. Bring to the oil. Add the  spices. Add the cooked rice, dill. Lower the heat and cook for a few minutes until the water is absored and he peas are tender. Season to taste.

5. You might to sprinkle nutritional yeast or soy sauce on top if desired.

Salad: 

lettuce, choped cucumbers, brown lentils fried with the minced mint leaves, salt pepper, seassam seed, olive oil, apple wine vinegar

Spice Girls

Today’s lunch wasn’t that enjoyable because of work stress… but we hope the delicous dessert will make the moods a little brighter. (made by Fussit)


Ingredients: Adzuki beans, black-eyed beans (handful, take as much as you want, soak it for night and cook in the salted water), 1 small poree, 5-6 big button mushrooms, 1 big onion, 5-6 cloves of garlic, 1 small potatoe, 1 small beetroot, 1 TS of black cumin , 1 TS indian cumin, 1 TS garam masala, 1 ts cayenne pepper, 2 TS of cane raw sugar, 3 tomatoes (put in the hot water, peel the skin off and cut), 1/2 cup of tomatoes passata, olive oil to fry

Description: Preparation: cook beans before. Cut all vegatables in sticks. Put oil on the fan and on hot oil put the black cumin, chopped onion and garlic. When gold put the chopped potato and beetroot. Add 3-4 Table spoons of water, put the lid on the fan and leave for some minutes, taking care that’s not burning. Then add mushrooms and poree, and chopped tomatoes, put the lid again for another 4-5 minutes. Add passata,  garam masala, indian cumin, cayenne pepper, sugar (if you don’t like spicy food, add the half of the given amounts of spices). Put the lid on for another ten minutes (take care that its not burnig, if so pour some water).

Salad

pekin salad, capsicum, 1 kiwi, half the apple, steamed 1/3 poree, steamed 3-4 mushrooms, olive oil, apple vinegar

On site: fried sticks of potatoes and beetroot in salt, curry and chilli sauce

Rockstar Muffins

Ingredients: 4 bananas, 100 g cane raw sugar, 200 g white wheat flour, 150 g whole wheat flour, 1 tea spoon backing soda, 1 tea spoon backing powder,2 tea spoons cinnamon, 1/2 tea spoon salt, 1/3 glas of olive oil, pinch of dried figs, 1/5 dark chockolate (with orange flavour), soy milk, 3 table spoons of raw sugar

Description: Blend the bananas. Mix the bananas, sugar, cinnamon for couple of minutes, add slowly flours with soda and backing powder, pouring slowly olive oil. Add cut the dried figs.  Back in small backing forms about 20 minutes at 200 degrees.

Icing: melt the chocolate with sugar and 3-4 table spoons of soy milk. While hot, pour on the cold muffins. You can put some seasem seeds on it.

 

Papa Żóą brought it proud like a cock, saying that’s a typical portuguese dish. Indeed – was very very tasty.

Ingredients: 1 old bread – heavier the better, 1-2 onions, 5-10 garlic, half bottle of tomato sauce or fresh tomatoes as option; 1 red chili, olive oil, coriander, salt, leaves of parsley

Description: Start to fry the slices onbions, the chili and the garlic in olive oil. Cut the bread in slices and sink them in water for a minute… when the onions will be golden, add the tomato sauce and the wet bread to it and add warm water enought to vover it, add salt and let it boil slowly for about 40 minutes until the bread will become a kind of a paste. When cooked, just add the cut fresh coriander and the olives.

 Salad: Tomatoes, green hard apples, balsamico, herbes of provance, olive oil.

Enjoy!

As always complaining of the Granny has had no reason. This delicate compination of greenies with a decent flavour of coriander made our stomachs just perfect happy.



Ingredients: spinach, green beans, cooked chickpeas, boiled green peas, rice on the side, garlic, some oil (to fry)

Herbs: whole coriander seeds, cumin, salt, pepper, cayenne pepper

Quantities: Be reasonable! (Add as your wish)

Description: Fry chopped garlic with cumin on the oil for 30 seconds. Add green beans, cheachpeas, green peas and spinach. Simmer untill all is soft. Add cooked chickpeas and herbs. Rice (cooked salted with a tea spoon of basilicum) on the side.

Bonne Appetite! /Smacznego!

  As you can see – it disappeared very fast! Very well done – Granny! :)

 

 

Candle wasn’t really happy of the results, but the meal disappeared faster than she thought! Nice mild flavour of thymian, herbs and garlic together with vegetables and adzuki beans made this meal just perfect.

[unfortunately cook was already gone, so … instead of a dessert we got a new crew member. Welcome on board!]

Red lentils and adzuki beans in tomato sauce

 

Ingredients: 0,5 glass of adzuki beans, 500 ml vege stock or water 2-3 table spoons of olive oil, ~250 g of button mushrooms, 1 onion, white part of the leak, 1 red pepper, 2 cloves of garlic, ~ 1 tea spoon of dried oregano, ~ 1 tea spoon of dried thyme, a pinch of Espelette pepper (or chilli), 1 glass of red lentils, ~ 700 ml of tomato passata, salt, pepper, a large grab of chooped parsley 

Description: Soak the beans in cold water for the night. Next day remove the water left, put into a pot together with the stock and simmer until soft. Clean and chop mushrooms. Chop peppers and onion. Clean, chop and dry leak. Grind garlic. Heat the olive in a deep pan and add onions-fry for a while; add leak and fry a little longer on a low heat until glazed. Add garlic, mushrooms and red pepper. Then put in oregano, thyme, a pinch of hot pepper and lentils. Stir-fry for another 5 minutes until soft. Put all the ingredients into the beans pot and cook until they soften (if there’s not enought liguid add a bit of stock or water). Finish off with passata and boil again. Then add spices and parsley. Serve hot. Enjoy!



This receipe comes from the blog: http://pieprzczywanilia.blogspot.com/2011/01/geste-i-pozywne-fasoltka-adzuki-z.html



That was the 1st meal made by Papa Żóą. Rooted deeply in the tradition of Lisbon cuisine and the imagination of the cook. Unique connection of the taste, portugese stories and our hungry-looking eyes.

[the receipe for the dessert, which we ate after, comes soon]

 Feijoada do Żóą

Ingrediens: 2 onions, 4 medium potatos, half cabbage, 3/4 garlics, 1 small can of sweet corn, 1 small can of red beans, 1 big can of white beans, 1 big can of white beans, olive oil, dijon mustard seeds, salt, 2 red chilli

How to do it? Fry the onion and garlic. When the onions and the garlic is golden, add the boiled ingredients (potato, cabbage, carrots), let it cook for about 20 minutes in small/medium fire with no water. Mix it from time to time. When good mixed, add the beans and the corn these time with the beans water, but not the corn and let it cook for more 10-15 minutes. Taste it and Correct the ingredients, if necessary… (you can add more dijon seeds or more chilli or more salt, as you wish).. bonne appetit!