Recipes, pictures and more about food. Simple dishes easy to make. Some dishes are very spicy. Just give them a try.
Thursday 28 March 2013
Monday 25 March 2013
couscous chicken or vegetarian
Ingredients:
Couscous; couscous 170 gr, water 220 ml, stock cube, olive oil, butter, tomato puree 1tbsp
Non vegetarian; chicken 250 gr, cherry tomatoes 10, 1 red onion, 2 red chili peppers, pepper, salt, garlic 1 clove, red sweet pepper 1/2, ground cumin 1tsp, mushrooms 100 gr
Vegetarian; butternut squash 1/2, paprika powder, olive oil
Bring water to the boil. Add stock cube and tomato puree. Take off the fire and add couscous.
Non-vegetarian: Slice the chili peppers, onion, sweet pepper and mushrooms. Heat a frying pan add olive oil and chili peppers. After a minute add onion and sweet pepper. Try for 5 minutes. add diced chicken. Fry for another 3 to 4 minutes before adding mushrooms, pepper and salt. Add a few tbsp of water, finely chopped garlic and cumin.
Loosen the couscous with a fork. Put the couscous in a tajine end dress with the fry chicken and vegetables. You can serve it now. But even better, put the tajine in an oven foe 30 minutes at 180°c.
Vegetarian; Slice butternut in big cubes. Peel off the skin. Pre heat the oven (220°c). Pour plenty of olive on the butternut. Put on an oven tray and add pepper, salt, paprika powder and a little cumin on top. Place in the oven until soft. Slice the chili peppers, onion, sweet pepper and mushrooms. Heat a frying pan add olive oil and chili peppers. After a minute add onion and sweet pepper. Fry for 5 minutes. add mushrooms, pepper and salt. Add a few tbsp of water, finely chopped garlic and cumin.
Loosen the couscous with a fork. Put the couscous in a tajine end dress with the butternut and vegetables. You can serve it now. But even better, put the tajine in the oven for 30 minutes at 180°c.
Couscous; couscous 170 gr, water 220 ml, stock cube, olive oil, butter, tomato puree 1tbsp
Non vegetarian; chicken 250 gr, cherry tomatoes 10, 1 red onion, 2 red chili peppers, pepper, salt, garlic 1 clove, red sweet pepper 1/2, ground cumin 1tsp, mushrooms 100 gr
Vegetarian; butternut squash 1/2, paprika powder, olive oil
Bring water to the boil. Add stock cube and tomato puree. Take off the fire and add couscous.
Non-vegetarian: Slice the chili peppers, onion, sweet pepper and mushrooms. Heat a frying pan add olive oil and chili peppers. After a minute add onion and sweet pepper. Try for 5 minutes. add diced chicken. Fry for another 3 to 4 minutes before adding mushrooms, pepper and salt. Add a few tbsp of water, finely chopped garlic and cumin.
Loosen the couscous with a fork. Put the couscous in a tajine end dress with the fry chicken and vegetables. You can serve it now. But even better, put the tajine in an oven foe 30 minutes at 180°c.
Vegetarian; Slice butternut in big cubes. Peel off the skin. Pre heat the oven (220°c). Pour plenty of olive on the butternut. Put on an oven tray and add pepper, salt, paprika powder and a little cumin on top. Place in the oven until soft. Slice the chili peppers, onion, sweet pepper and mushrooms. Heat a frying pan add olive oil and chili peppers. After a minute add onion and sweet pepper. Fry for 5 minutes. add mushrooms, pepper and salt. Add a few tbsp of water, finely chopped garlic and cumin.
Loosen the couscous with a fork. Put the couscous in a tajine end dress with the butternut and vegetables. You can serve it now. But even better, put the tajine in the oven for 30 minutes at 180°c.
Thursday 14 March 2013
Sunday 10 March 2013
Feed me; Som tam.
I just love som tam. Listed no 46 of world's most delicious foods! It should be higher. Potato chips, marzipan and donuts shouldn't be anywhere near this list. This list is even better, som tam on no 6!
Wednesday 6 March 2013
recipes: Fish, lime and Belgian endive.
Ingredients: palm sugar 1 tbsp, 1 little red onion, 4 red chili peppers, 2 green chili peppers, coconut milk 30 cl, lemon juice 3 tbsp, lime juice 1 tbsp, 300 gr white fish (cod, ..), fish sauce 2 tbsp, massaman curry paste 2 tbsp, sunflower oil.
For the vegetables: ginger 4 cm, endive stalks 3, salt and black pepper, sunflower oil.
Slice the chili peppers. Heat a deep frying pan add oil and fry the peppers for a few minutes. Add finely sliced onion after 2 to 3 minutes add coconut milk and curry paste. When the curry paste is dissolved add lemon juice, lime juice and palm sugar. Cook for 5 minutes and add fish sauce. Taste, add more juice or sugar if needed. Cut the fish into2 parts. Lower heat and add the fish. Cook gently until ready.
Slice the ginger into thin long strips. Heat a frying pan add oil and fry the ginger for 2 to 3 minutes.
Slice the endive stalks length wise into strips and add. Fry on medium heat. Add salt and black pepper. Fry until soft, you might have to add a few tablespoons of water while frying.
Serve with rice or noodles.
For the vegetables: ginger 4 cm, endive stalks 3, salt and black pepper, sunflower oil.
Slice the ginger into thin long strips. Heat a frying pan add oil and fry the ginger for 2 to 3 minutes.
Slice the endive stalks length wise into strips and add. Fry on medium heat. Add salt and black pepper. Fry until soft, you might have to add a few tablespoons of water while frying.
Serve with rice or noodles.
Sunday 3 March 2013
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