❅. Kikärtspannkakor med egensötad vaniljkvarg, pepparkakssmör och granatäpplekärnor. Toppade med kanelstekta äppelskivor, kokosflingor och mer granatäpplekärnor
Personally I have come to love pulses more and more over the years, and some of my favorite go-to-recipes are this dip (omit the ramps when not in season) and other kinds of hummus, this soup topped withspicychickpeas, this soup topped with mung bean sprouts and endless variations of chickpea/lentil patties like these (in Swedish only)
Put the lamb into a bowl. Mix with the garlic, ginger and spices. 2 tsp oil2 medium onions, chopped10 curry leaves6 fresh green or red chillies350 g lean minced (ground) lamb1 tsp crushed garlic1 tsp grated fresh root ginger1 tsp chilli powder¼ tsp ground turmeric1 tsp salt2 tomatoes, peeled and quartered1 tbsp chopped fresh coriander (cilantro)Method. Heat the oil in a karahi, wok or heavy pan and fry the onions with the curry leaves and 3 of the whole chillies. Add the lamb and salt to the onions and stir-fry for about 7-10 minutes
This year’s Easter dinner was lamb marinated in red wine and orange, which was served with marinated spring vegetables, baked potatoes, a roasted bean dip and a chévre creme sauce
In today's recipe, I filled portabellos with mixed vegetables, spinach, chickpeas and goat cheese. Eating stuffed vegetables is yummy and you have left-over sauce, it is perfect to fill vegetables with it
With a family of four with different tastes and preferences, we often end up making dishes where everyone can add or remove ingredients to adjust the dish to their liking
Ingredients 4 tablespoons olive oil 2 large red onions, peeled & thinly sliced 1kg boned leg of lamb, trimmed and cut into 3cm cubes 4 celery sticks, chopped into 3cm lengths and leaves finely sliced 3 sprigs of fresh thyme 2 bay leaves 3 small unwaxed oranges (zest of 1 and juice of 3) 90g pitted black olives, drained 3 tablespoons runny honey 400ml full-bodied red wine 1 x 400g tin of chopped tomatoes 200ml hot vegetable stock 3 medium potatoes, peeled and cut into large chunks 150g frozen peas, defrosted Salt and freshly ground black pepper to taste
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