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February 2017

curry pork stew with pineapple

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This is a fast and easy recipe for during the week.

Ingredients (4 persons):

  • 400 grams of pork
  • 200 grams of canned pineapple
  • 100 ml pineapple juice (from the same can)
  • a bundle of spring onions
  • 1 onion
  • 2 tablespoons oil
  • 3 teaspoons curry (or some more if you want)
  • 150ml vegetable broth
  • 2 tablespoons pumpkin seeds
  • a little sugar
  • salt and pepper to taste

Method:

  • Cut the port into fine strips.
  • Cut the pineapple, onion and spring onions.
  • Heat the oil in a pan, and bake onion and pork at high heat. Add the sugar.
  • Add the curry and mix everything well.
  • Add the pineapple juice and the vegetable broth and let it simmer for 5 minutes.
  • Add the spring onions and the pineapple and let it simmer for 2-3 minutes
  • Add salt and pepper to taste.
  • Add the pumpkin seeds to finalize.
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Moroccan meatballs with chickpeas

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Recently I was in Morocco to take a break from the cold winter in Western Europe. This dish is compiled on different inspirations from there and from the internet.

Ingredients:

  • 400g minced lamb or beef.
  • 2 eggs
  • a small onion
  • 2 tablespoons breadcrumbs
  • 5 tomatoes
  • 1 red onion
  • 1 can chickpeas
  • 2 carrots
  • 2 stalks celery
  • 1 tablespoon Harissa
  • a saffron bouillon cube, or 6 strands of saffron
  • 1 dl warm water
  • 1 zucchini
  • 1 yellow bell pepper
  • 400 grams of couscous

Method:

  • Cut the onion fine and mix with the eggs, the breadcrumbs and the meat. Knead until everything is smooth and roll meatballs out of it. Put them aside.
  • Let the saffron dissolve/weak in the water.
  • Cut the carrots, the celery, the onion and the tomatoes fine.
  • Drain the chickpeas.
  • Cut the zucchine and the bell pepper into large pieces.
  • Fry the meatballs in a pan with a lid until they are cooked on all sides.
  • Let the red onion bake in a pan.
  • Then add carrots, celery, tomatoes and saffron water.
  • Season with the Harissa, salt and pepper.
  • Let is simmer for app. 20 minutes.
  • Meanwhile, steam the zucchini and the bell pepper.
  • Add the chickpeas and the meatballs to the tomatoe sauce and let it simmer for a few minutes, until everything is warm.
  • Prepare the couscous as indicated on the packaging.
  • Serve immediately.

soup of sweet potatoes and lentils

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Recently I was in Morokko, and it is kind of tradition that I get inspired by the local kitchen.

Ingredients:

  • 2 sweet potatoes (about 500 grams), chopped
  • 6 cloves garlic, minced and crushed
  • 2 large carrots, chopped
  • 1 large red onion, chopped
  • 2 celery stalks, chopped
  • 1 red pepper, chopped
  • 300 grams of lentils
  • 1.5 tsp coriander powder
  • 1.5 tsp cumin powder
  • 1 teaspoon curry powder
  • 0.5 tsp paprika
  • 0.5 tsp cinnamon
  • 0.5 tsp turmeric
  • 2 liters vegetable broth
  • 100g spinach, roughly chopped
  • 50 cl lemon juice

Method:

  • Heat the vegetable broth, until cooking.
  • Add the vegetables and the spices.
  • Let it simmer for app. 1 hour. Then check the lentils whether they are ready.
  • Take half of the soup, and blend it. Then add it back to the rest.
  • Add the spinach and the lemon juice.
  • Let it simmer for another 30 minutes.
  • Season with salt, pepper and currypowder to taste.
  • Serve with some bread.

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