Therefore Brazilian feijoada Vegetable
- ½ squash pumpkin (600 g)
- Olive oil
- 1 tsp ground coriander
- 1 tsp paprika
- 3 peppers of different colors
- 2 red onions
- 4 cloves garlic
- 4 fresh bay leaves
- 2 cans of black bean
- 100 grams of okra
- 150 g of brown rice
- 2 ripe tomatoes
- ½ fresh chilli pods
- 1 bunch fresh coriander (30 g)
- 1 lime
- 2 tbsp. l. natural yoghurt
1. Preheat the oven to 200 ° C. pumpkin squash, cut in half and remove the seeds, then carefully cut into pieces of 3 cm. In a deep baking mix it with 1 teaspoon of butter, ground coriander, a pinch of sea salt and black pepper. Remove the seeds from the peppers and cut them into pieces of 3 cm. Mix with 1 teaspoon spoon oil and smoked paprika and add to zucchini. Bake for 35 minutes until soft.
2. Peel the onion and finely chop a quarter of it. The rest of the onion slice and sauté over low heat in a deep skillet with 1 tbsp. spoon of oil. Crush the garlic and add to the saucepan with the bay leaf and a small cup of water. Simmer until tender, stirring regularly. Mix in the pumpkin, add the beans with the liquid from the jar, fill the jar with water halfway to collect the remains of the walls of banks and add to the skillet. Finely chop the pods of okra and add to the skillet. Cook on low heat for 20 minutes until feydzhoada becomes soft. If it turns out too thick, add a little water. At the same time boil the rice according to the instructions and drain.
3. Make a quick salsa sauce: tomatoes, remove seeds and finely chop them, and chili peppers. Number of pepper - to your taste. The leaves of coriander chop and add the salsa. Sliced onions, add a quarter earlier, too. Mix with lime juice, salt and pepper. A quarter of the resulting feydzhoady set aside in the package for freezing and freeze - hungry winter's night you'll thank yourself for this stock. The rest serve with rice and salsa, yogurt and spoon the remaining coriander leaves.
Lasagna with eggplant
- 3 eggplant
- 3 garlic cloves, peeled and chopped
- A few sprigs of fresh thyme, leaves only
- Dried chili peppers crumbly
- 6 tablespoons. tablespoons olive oil
- 2 cans of tomatoes
- Balsamic vinegar
- 1 bunch of fresh basil
- 150 grams of cheddar cheese
- 2 handfuls of grated Parmesan cheese
- 6-8 sheets of lasagne
1. Whole eggplant cook for a couple in a double boiler or over a pan of boiling water. Remove the pulp, fry with garlic, thyme and chili in olive oil for 10 minutes.
2. Add tomatoes from the can crush a wooden spoon, add the balsamic vinegar and basil leaves most. Bring to a boil and cook over low heat for 10 minutes, until the sauce thickens.
3. Layer the eggplant spread on a large plate. Sprinkle with cheddar and parmesan. On top lay lasagna leaves. Alternate layers several times. Complete layer of Parmesan cheese, a scattering of basil leaves and drizzle with olive oil. Bake in the oven for 25-30 minutes, until golden brown.
Cauliflower baked in paprika
- 4 cloves garlic
- 1 tsp paprika
- ½ bundle of fresh thyme
- Olive oil
- Sea salt
- In a mortar crushed black pepper
- 1 lemon
- 1 head cauliflower, 1 kg
- 4 tbsp dry sherry
- 400 g tomatoes in the pot
- 40 g peeled almonds
- ½ fresh parsley
1. Crush the garlic and mix with chesnokodavilke half the thyme leaves and paprika in a mortar. Grind into a paste with 2 tbsp. spoons of olive oil, salt and pepper. Cut the zest with lemon and set aside.
2. Cut the outer leaves of cauliflower. Cut off and discard the stem, then cut a cross in the bottom of head. Rub the paste of garlic and paprika and place in a medium sized saucepan. Pour the sherry and squeeze lemon juice. Cover and place in hot oven for 1 hour. Then remove the lid and cook for another 20 minutes.
3. Remove the pan from the oven, pour the tomatoes, breaking them into pieces. Sprinkle with the remaining lemon zest and thyme leaves. Return the pan to the oven for another 10 minutes until the cabbage is covered with a golden crust. is gold.
4. At the same time, heat a frying pan frying pan of medium size. Add the almonds and heat for 2 to 3 minutes until golden brown, then let cool. Casserole with cabbage ready remove from the oven. Sprinkle the dish with chopped toasted almonds and parsley. Drizzle with olive oil, and then select the roughly chopped parsley leaves and scatter on top. Drizzle with olive oil. Serve with rice and green vegetables.
Bon Appetit!
Photo: https://www.instagram.com/jamieoliver/