Minced meat stew recipe

Ingredients for 4 persons

1 onion, chopped
2 tbsp olive oil
400 g minced meat
2 cloves of garlic, chopped
4 potatoes, diced
1 tin of chunky tomatoes
500 ml beef broth
2 carrots, sliced
2 bell peppers, red and green, diced
1 tomato, chopped
1 small tin sweet corn
Salt and pepper
Fresh Herbs (marjoram, thyme, oregano)

Preparation:
Fry the onion until soft and add the minced meat. Pan-fry the meat until dry.

Add the potatoes, chunked tomato and brew with the broth. The vegetables and meat should always be covered with broth while cooking.

Add garlic, plenty oft black pepper and the herbs and let it boil at low heat for about 15 minutes. Then add the sliced carrots and chopped tomato and after the next 10 minutes the chopped bell peppers, sweet corn and leek.

Let the stew boil at low heat for the next 10 to 15 minutes and season it with salt and pepper to your choice.

The stew is served best with fresh baguette.

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Tabouleh recipe

Ingredients for 4 persons

150 g Bulgur (wheat groats)
4 tomatoes
1 cucumber
4 bunches of parsley
4 spring onions
1 bunch of mint
1 – 2 lemon(s)
5 tbsp olive oil
Salt and pepper (fresh from the mill)

Preparation:
Swell the bulgur for about half an hour with hot water or with vegetable broth (it will be heartier this way).

Chop the tomatoes and cucumber into fine dices and the spring onions in thin stripes. Chop parsley and mint roughly.

Drain the bulgur and let it cool.

Mix the cold bulgur with tomatoes, cucumbers, onions, parsley and mint and season it with lemon juice, salt and fresh pepper.

For a more refreshing taste take more lemon and mint and less parsley.

Indian chicken curry recipe

Ingredients for 4 persons

4 chicken breasts, diced
2 red bell peppers, diced
2 onions, chopped
1 large can chickpeas
200 g red lentils, dried
4 cloves of garlic, chopped
4 tomatoes, diced
500 ml coconut milk
200 ml milk
2 tbsp red curry paste
1 tsp tandoori masala
1 tsp curcuma
2 tsp salt

Preparation:
Let the lentils soak for about 1 hour in hot water.
Sauté the onions and garlic until they are soft. Add the bell peppers and the chicken breast. Fry everything for a few minutes. Stir steady. Now add the tomatoes and season it with salt, curcuma and tandoori.

Pour everything into a oven ware with lid. Add the drained chickpeas, lentils and coconut milk and season it with the curry paste. Stir all and give it into the oven.

Let it cook for about 2 hours at 160°C with closed lid.
Stir now and then and fill missing liquid with milk.
If needed you can season again with some curry paste and salt.

It’s served best with basmati rice or homemade Naan bread.

Walnut baguette recipe

Ingredients for 2 pieces

500 g flour
1 pack dry yeast
1 tbsp sea salt
1 chili
1 tsp brown sugar
1 egg
1 tbsp oil (walnut or chili if you like it hot)
300 ml water, room temperature
150 g chopped and roasted walnuts

Preparation:
Knead everything except the walnuts with a food processor for about 5 minutes. Now add the walnuts.

Preheat the oven to 50° Celsius and switch it off. Let the covered dough rest in it for about 45 minutes.
Knead the dough once more, maybe you need some more flour.

Shape 2 baguettes and place them on a baking tray or grill.
Let the dough rest for the next 30 minutes. Meanwhile preheat the oven to 225° Celsius, give the tray into the oven and spread water with a plant spray into the oven for steam. Bake the breads on the bottom shelf of the oven for about 25 minutes.

If you like it hotter you can use more chilies.
Or dry the baguette with dried tomatoes or olives.

Naan bread recipe

Ingredients for 6 portions

500 g flour
150 milk, room temperature
2 1/2 tbsp sugar
2 tsp dry yeast
1 tsp baking powder
2 tbsp vegetable oil
150 ml yogurt, gentle whipped
1 large egg, gentle whipped
Salt
Flour, to roll out

Preparation:
Pour the milk into a bowl and gentle mix a 0,5 tbsp of sugar and the yeast into it. Let it rest for about 20 minutes at a warm place.

Mix the flour, 1/2 tsp salt and baking powder in a large bowl. Add 2 tbsp of sugar, the yeast-milk, 2 tbsp of vegetable oil, the gentle whipped yogurt and the gentle whipped egg.
Knead thoroughly for about 10 minutes until the dough is smooth. Give 1/4 tsp oil in a bowl and roll around the ball of dough in it.

Cover the bowl with plastic wrap and let the dough go for 1 hour in a warm place (so that it doubles).

Knead the dough again, divide into 6 equal balls and cover with a cloth.

Roll out the first ball with a little bit of flour.
Heat a coated pan (without or with just a little bit of oil) and put the flatbread into the pan. Fry it on one side until there are some blows on top. Now carefully turn it over for a few seconds, take care not to burn it.
Prepare the rest of the dough the same.

Serve hot.

It´s a great companion for any curry dish.

Spaghetti with tuna and tomatoes recipe

Ingredients for 2 persons

250 g spaghetti pasta
350 g cherry tomatoes
250 g cream cheese with herbs
1 portion of canned thuna
1 onion
2 cloves of garlic
1 tsp olive oil
Milk
Fresh herbs
Salt and pepper

Preparation:
Cook the pasta after instructions.

Meanwhile peel the onion and garlic and chop them. Slice the cherry tomatoes into quarters.

Heat a pan with the oil and fry the onion and garlic. Put the cream cheese into the pan and stir smooth with a little milk.

Give the strained tuna and quartered tomatoes into the sauce and season it with salt and pepper.
Stir steady.

When the pasta is cooked “al dente” strain them and mix it with the sauce.

Sprinkle it with fresh chopped herbs and serve it.