This easy recipe which anyone can make, It’s so simple and tasty that I make almost every week. It is for sure one of the tastiest Vegan recipes, so if you are looking for something nice and full of flavor, make sure to try this baba […]
INGREDIENTS 500 g butternut squash 1 red onion4 chicken breasts 2 tablespoons olive oil 1 tablespoon balsamic vinegar 25 g pecan nuts or walnut halves 8 sage leaves Salt and pepper DIRECTIONS DirectionsArrange the squash, onion and chicken, skin side up, in a roasting […]
1 free range chicken ( or 6 chicken thighs)
3tbsp olive oil
2 yellow onions, thinly sliced
2 tablespoon crushed garlic
2 tsp fresh ground ginger
½ tsp saffron, bloomed in a little warm water
1 tablespoon ground coriander powder
1 tablespoon ground cumin
1 tablespoon ground fennel
1 tsp ras-el-hanout
2 Green Zucchini cut in rounds
2 small preserved lemons
2 tablespoon chopped parsley or cilantro
5 Whole green olives
1 tablespoon pink salt
Marinate the chicken breasts for a couple of hours in 1 tbsp olive oil, 1 tsp coriander powder, 1 tsp cumin powder, 1 tsp fennel powder, 1 tsp garlic and salt.
Heat the tagine shallow bowl on low/medium heat.
Add 2 tbsp oil and then the onions. Let the onions sweat for about 5 mins.
Add the crushed garlic and ginger and then add the chicken breast and brown them 5 mins on each side.
Add the remaining spices ( cumin, coriander, fennel, ras-el-hanout, saffron)
Add Olives and olive juice, and coarsely chopped pulp of one preserved lemon and the rind of both, cut into slivers.
Add cut zucchini
It should be moist enough that no additional water is needed.
Cover with the dome and let it cook at low for 1 hr.
Serve sprinkled with parsley with a side of rice or bread
This is perfect for a weekend dinner party
INGREDIENTS 1 tablespoon oil 1/2 onion, chopped 2-3 garlic cloves, crushed 2 teaspoons crushed fresh root ginger 2 teaspoons ras el handout spice mix (curry powder can be substituted) 400 g chopped tomatoes salt and pepper handful of chopped fresh parsley (coriander leaf leaves can […]
This week I have a very exciting Healthy breakfast sandwich with Egg & Avocado recipe. It is such a simple yet delicious sandwich packed with nutrients and flavour, I would say you cant but try. Its always hard to decide what breakfast to eat. But […]
Today we are delighted to share with you our favourite midweek supper.
So first thing we do, we prepare the vegetables. For this recipe we used whatever vegetables we had in the fridge. This recipe helps me use all the extra vegetables we had from last week. I recommend you to use your favourite vegetables. I like to keep the vegetables little bit bigger and chop length wise, just because I will cook them longer and I don’t want them to go mushy. After chopping everything put them aside. Get your garlic ginger paste ready.
Now on a cooking pot add vegetable oil. Cook the onions for just a couple of minutes, then add the ginger garlic paste we made earlier. Add Stock cubes, bay leaf and cook them until soft, In the meantime, stock cube will melt in Now I’m adding some turmeric powder, cardamom and cloves, paprika, black pepper, some cinnamon powder, and a little bit of brown sugar.
At his stage, I’m cooking until they are nicely blended. I always prefer to use some water to make sure the spices don’t get burnet that causes a slightly bitter taste. I am adding some salt now and I will balancing it at the end of my cooking if needed Add chillies only if you want to give extra heat. After cooking the spices now I add the vegetables. And mix everything slowly so all the vegetables get mixed with the spices. I am adding water according to how much gravy you want. Now is time to put on the lid and cook for 8 to 10 minutes. After 10 minutes I will add some coriander and it will be ready to serve. It is a simple yet tasty recipe perfect with couscous or rice. But I usually use couscous with this recipe. Now to make couscous I have the easy cooking couscous from the supermarket, they are very handy when you want to get things done quickly. Simply adding some seasoning hot water olive oil then mix and cover with a clean film. After 10 min mixes it well and any extra salt and oil if needed. Now I give it a nice shape using this plastic container and serve my delicious vegan-friendly vegetable curry. Once you make this recipe you won’t feel the need of meet Again. So I really hope you try this for yourself and let us know if you enjoyed it
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This Mediterranean-style vegetable stew is perfect for a super-healthy midweek supper. A great ratatouille is one in which the vegetables interact with each other, but are still discernible from each other. We all like the combination of Mediterranean vegetables, and when it’s cooked using Indian […]