Ingredient: Flat parsley leaves

Tajine

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Tajine
Cuisine Arabic, Moroccan
Prep Time 30 minutes
Cook Time 1 hour
Servings
people
Ingredients
Cuisine Arabic, Moroccan
Prep Time 30 minutes
Cook Time 1 hour
Servings
people
Ingredients
Instructions
  1. Cut the carrot, zucchetti, aubergine, red pepper in cubes and sliced the onion and garlic. chop the thyme leafs
  2. Cut the pumpkin in a little bigger cubes than the rest of the vegetables
  3. Prepare the veggie bouillon, chickpeas and cut the tomatoes in quarters
  4. Heat up a pot and add the onion, garlic, cinnamon stick then add as well all the spice powders as red pepper, saffron, cayenne pepper, ginger and cumin. Mix everything together and let it cook together for a few minutes
  5. Add the veggie bouillon, chickpeas, Tomato purée, salt and pepper and mix it together good
  6. Add the thyme leafs and lower the temperature and let it small cook for 20 minutes
  7. Add the cubed carrot, zucchetti, aubergine, red pepper and mix it. Put on a lid on the pot and let it cook together for 15 - 20 minutes. Steer now and then
  8. Add the pumpkin cubes
  9. Add the tomatoes and let it simmer under a lid for 20 - 25 minutes
  10. Serve the Tajine together with Couscous or Rice
Recipe Notes

It's a perfect recipe to do when you have guests because you can prepare it even the day before and just heat it up before serving.

If you do so it tastes even better.

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Beef bourguignon

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Beef bourguignon
Course Main Dish
Cuisine French
Prep Time 30 minutes
Cook Time 3 hours
Servings
people
Ingredients
Course Main Dish
Cuisine French
Prep Time 30 minutes
Cook Time 3 hours
Servings
people
Ingredients
Instructions
  1. Finely chop the thyme and the flat leave parsley
  2. Chop the carrots, red onion, yellow onion, garlic, champignon and peel the shallots
  3. Heat up a pan with rapeseed oil and fry the soy meat until golden brown
  4. When ready move the soy meat into a large pot for later slow cooking together with all ingredients
  5. Use the same hot pan as you used to fry the soy meat to cook the carrots, red onion, normal onion, garlic, thyme, champignon and the peeled shallots and cook until lightly brown
  6. Stir in the tomato puree and the flour and cook for 2 minutes, stirring constantly. When ready add it into the slow cooking pot where you have the soy meat
  7. Mix in the bouillon and the red wine, bay leaves and the parsley in the slow cooking pot where you have the soy meat
  8. Add the finished cooked veggies . Adjust the seasoning with salt and pepper
  9. Add the sliced tomatoes
  10. Put on the lid and cook very gently for 2,5 hours
Recipe Notes

Serve with rice.

Beef bourguignon served with rice

Can as well be served with mashed potatoes, celeriac mash or a potato gratin.

Of course fits a glas of red wine perfect to this dish

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