Cuisine: European

Fried Pak Choi with Garlic Tofu

Print Recipe
Fried Pak Choi with Garlic Tofu
Course Main Dish
Cuisine European, Thai
Prep Time 15 minutess
Cook Time 30 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine European, Thai
Prep Time 15 minutess
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Chop the onion, garlic and the chili. Slice the pak choi in quarter on in the length.
  2. Heat up a pan with sesame oil. When hot add the pak choi and let then fry for 5 minutes, add the onion.Add the tofu and mix everything and let it fry for some minutes. Just before it is ready add the garlic, balsamico vinegar and the Worcestershire sauce. Mix everything and it is ready to serve
  3. Add chopped chili on top before serving
  4. We served it with oven grilled potatoes. Sliced in half and add olive oil on the sliced site, add salt and some spices of your choice
Recipe Notes

This ia a quick and wonderful dish which surprised us a lot (did not believe it would be that good). Therefore, you'll find Pak Choi every now and then in our recipes....it's so yummy :o)

Powered by WP Ultimate Recipe

Bread Salad à la Freja

Print Recipe
Bread Salad à la Freja
Course Salads
Cuisine European
Prep Time 30 minutes
Cook Time 12 minutes
Servings
people
Ingredients
Course Salads
Cuisine European
Prep Time 30 minutes
Cook Time 12 minutes
Servings
people
Ingredients
Instructions
  1. Wash the salad and tomatoes and peel the garlic cloves and the onionHeat up the oven to 200°C
  2. Cut the cherry tomatoes in half, cut the bread in cubes (ca 2 cm). Add the bread in oven pan, press the garlic over the bread cubes an mix it. Pour 5 tbsp of olive oil over it and stir it. Add the tomatoes and stir.Put it in the middle of the oven for about 10 - 12 minutes
  3. Take it out of the oven when the bread is golden brown. Put it in a bowl
  4. Add the sliced onion, add 2 tbsp of olive oil and 3 tbsp of red wine vinegar and mix everything together. Flavour with sea salt and pepper
  5. Add the lettuce and mix it, add some Balsamic cream on top - it's ready to serve
Recipe Notes

Quite a few of this gorgeous recipe are "floating" around.

Well, this is Freja's version of it.

Powered by WP Ultimate Recipe

Beef stroganoff (vegan)

Print Recipe
* Beef stroganoff (vegan)
Course Main Dish, Sauce
Cuisine European
Prep Time 30 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Main Dish, Sauce
Cuisine European
Prep Time 30 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Start with copping the red onion, shallot, garlic, red pepper and the veggie meat
  2. Fry the veggie meat (We used Soy steaks but seitan would fit as good)
  3. Fry the red onion, shallot, garlic, red pepper on low temperature until soft but do not burn it
  4. Add the tomato purée and the vite wine and let it simmer for 10 minutes
  5. Add tinned tomatoes the sliced veggie steaks, water, veggie bouillon, vegan Worcestershire sauce, vinegar, dry Sherry, sugar and season it with salt and pepper
  6. Steer it and let it simmer for 5 minutes
  7. Add the soy-creme, mix it together and let simmer on low temperature for 10 to 15 minutes.Voila it's ready to serve
Recipe Notes

Serve with rice.

Beef stroganoff with rice

Bon Appétit, Varsågod !

Powered by WP Ultimate Recipe

Lentil-Potato Stew, vegan

Print Recipe
Lentil-Potato Stew, vegan
Course Main Dish
Cuisine European
Prep Time 30 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine European
Prep Time 30 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Instructions
  1. Warm the olive oil in a big pot, add onion, garlic, chili and all the veggies - without the cooked lentils
  2. Flavor with a pinch of sugar, salt, pepper and fry for a few minutes. Stir often
  3. Deglaze with the bouillon - the veggies should be covered
  4. Let it cook for about 30 minutes, stir sometimes. Check the fluid and add some more bouillon if necessary (some potatoes are like sponges)
  5. Add the cooked and drained lentils and tinned tomatoes, stir
  6. Add tomato purée, Paprika, nutmeg and vinegar
  7. Season to taste and add the chopped herbs before serving
Recipe Notes

This stew tastes best, if you allow it to stand (with a lid on) for at least an hour and warm it up again. Or even better: Enjoy it the next day - then you really get all the good flavours!

Powered by WP Ultimate Recipe

Stop the Bloodbath

http://stopthebloodbath.afd.org.au/petition

Please wait...

Subscribe to our newsletter

Want to be notified when our article is published? Enter your email address and name below to be the first to know.
EnglishFrenchGermanItalianPortugueseSpanishSwedish
Optimization WordPress Plugins & Solutions by W3 EDGE