Posts Tagged ‘vegetable stock’
Casper’s Zucchini and Peach Wraps
The fresh taste of the mint and peaches is a delicious combination with the mediterranean veggies and a bit of spiciness. Don’t be shy with the mint, this recipe needs lots of it.
Read MoreZucchini and Peach Wraps
The fresh taste of the mint and peaches is a delicious combination with the mediterranean veggies and a bit of spiciness. Don’t be shy with the mint, this recipe needs lots of it.
Read MoreChickpea Tajine with Peaches
Although Tajine refers to the type of pot used traditionally, it’s perfectly possible to experience some of the Moroccan cuisine when making this simple oven dish. The secret ingredient is time. Luckily the preparation for this dish is super easy, so you can enjoy your time while the flavours develop in the oven.
Read MoreLow impact BBQ
A BBQ without meat doesn’t have to be boring, but at first I didn’t know how to do it. I often prepared veggie skewers but that was always a lot of work. The trick is putting the entire vegetable on the grill.
Read MoreChickpea Wat
This Ethiopian recipe is very simple, it just needs a bit of time for the
flavour to fully develop. It’s important to use plenty of spices and better
add a bit of stock later than making it too watery at the beginning. If you
don’t like chickpeas you can replace them with peas.
Oven Polenta
Polenta is a powder made from corn that makes a deliciously smooth meal together with some cheese and margarine. It’s an Italian dish so you can find it in the pasta section.
Read MoreSpanish Rice
A flavourful rice inspired by paella. Keep enough bouillon on the side but
don’t add it all at once. Keep tasting if the rice is ready and add more
stock if necessary.
Peanut Butter Noodles
The winning combination is the peanut butter with soy sauce
and ginger. Pakchoy has a nice bite if you add it at the end. You
could also replace it with spinach leaves.
Moroccan Soup
This is a simpler version of a classic Moroccan dish and a great option for finishing some old bread. Simmering the sauce for some time creates a deep flavour.
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