Ingredient: Zucchini

Salad Speciale

Print Recipe
Salad speciale
Course Salads
Prep Time 30 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Salads
Prep Time 30 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Clean and cut the haricots in half. Cut the zucchini in half and in 1 cm thick pieces.
  2. Add olive oils in a pan and heat it up.
  3. Add the haricots and fry for a minute or two.
  4. Add the zucchini, stir it together and fry them together for ca 15 minutes under lid. add a little salt.Mix the salad dressing when the haricots and zucchini are in frying in the pan.
  5. Add the lemon juice and the zest in a salads bowl
  6. Add the chili.
  7. Take the haricot and zucchini of the heat and add it to the salads bowl. Mix everything together.
  8. Add a salads leave on each plate. Add the haricot salads mix asa filling on each salads leave.
  9. Add the Cashew nuts.
  10. Add the red currant berries at the end.
Recipe Notes

This is a wonderful salad to eat a hot day.

Powered by WP Ultimate Recipe

Tajine

Print Recipe
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.

Powered by WP Ultimate Recipe

Lentil – Potatoe Stew, vegan

Print Recipe
Lentil - Potatoe Stew, vegan
Prep Time 30
Cook Time 25
Servings
Ingredients
Prep Time 30
Cook Time 25
Servings
Ingredients
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

Ratatouille à la Freja

Print Recipe
Ratatouille à la Freja
Course Sauce, Side dish
Cuisine French
Prep Time 20 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Course Sauce, Side dish
Cuisine French
Prep Time 20 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Instructions
  1. Heat up the olive oil in a pan
  2. Add the onion, garlic and chili
  3. Stir for a couple of minutes
  4. Add the zucchini and red pepper
  5. Let it cook for about 5 minutes (stir from time to time)
  6. Add the tinned tomatoes, herbs and the spices (after your fancy)
  7. Let it simmer under the lock for about 20-30 minutes (stir sometimes)
Recipe Notes

Serve with polenta, couscous, quinoa, rice…whatever really. Bon Appétit !

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