Ingredients 100 g brown rice 1 shallot (or small onion) 1oz (25 g) ginger 2 cloves of garlic 2-3 tbsp curry paste (green or mild tikka masala paste) 9oz (150 g) broccoli florets 10oz (300g) red kuri squash (or butternut squash) 5 oz (150 g) chickpeas (canned) 1 1/4 cups (300 ml) coconut milk 1/2… Continue reading Vegetable Curry
Category: Lunch
Devil’s Chicken
Ingredients (Serves 2) 2 pounds (1kg) chicken wings 2/3 cups olive oil juice of large lemon 2-4 sage leaves 2-4 small chilies, finely minced (or 1/2 tsp dried chili flakes) 2 shallots 3 garlic cloves 4 tbsp Italian parsley 2 tbsp softened butter Wash the chicken wings and pat them dry. Prepare a shallow… Continue reading Devil’s Chicken
Tagliatelle in Creamy Saffron Sauce
Ingredients (Serves 2) 150g tagliatelle 1 package, approx. 3.5oz (100g) Italian parma ham (or bacon bits) 20-30 saffron threads 2/3 cup heavy cream 1/2 cup shredded parmesan 1 egg yolk salt and pepper to taste Prepare all the ingredients. Start boiling water, add the pasta and cook until it is al dente. Cut the ham… Continue reading Tagliatelle in Creamy Saffron Sauce
Potato-Squash Stew
Ingredients (Serves 2) 1(150g) small Red kuri squash 4 (400g) medium potatoes 1/2 (50 g) celery root 1 (100 g) large carrot 2 (100 g) small onions 2 Tbsp olive oil 1 bayleaf 1 sprig rosemary 1 Tbsp tomato paste 2 1/2 cups ( ca. 600 ml.) Vegetable stock Salt and pepper 1/4 pound… Continue reading Potato-Squash Stew
Ciabatta with Goat Cheese, Arugula, Peppers, Zucchini
Ingredients 1 ciabatta (homemade or bought) 1 zucchini 1 red or yellow pointed pepper 1 handfull arugula Goat cheese (for spreading) 3 Tbsp. olive oil Balsamic vinegar Salt and pepper to taste Serves 2 Wash the vegetables. Cut the pepper lengthwise in 4 strips, cut the zucchini lengthwise as well into 1/4 inch thick strips.… Continue reading Ciabatta with Goat Cheese, Arugula, Peppers, Zucchini
Pesto
Ingredients 1/4 cup (30 g) pine nuts or pumpkin seeds 2 bunches of wild garlic 1 cup (230 ml) olive oil 1/4 cup (50 g) parmesan salt and pepper to taste feta cheese for serving (6 Servings) Wash and chop the wild garlic and grate the parmesan. Combine with all the remaining ingredients (minus… Continue reading Pesto
Nut Meg's Kitchen 