Courgette ratatouille ||Recipe

INGREDIENTS

• 4 tbsp extra-virgin olive oil
• 1 garlic clove, finely chopped
• 1 medium onion, finely chopped
• 2 tsp cumin seeds
• Pinch of chilli flakes or cayenne pepper 
• 400g ripe tomatoes
• 450g courgettes, trimmed
• Handful fresh flatleaf parsley leaves, chopped
  

PROCEDURES 

• Set a wide pan over a low heat. 
• Once hot, add the olive oil, garlic, onion, cumin seeds and chilli or cayenne and gently fry for 12 minutes or until the onion is soft and golden.
• While frying, put the tomatoes in a large bowl.
• Cover with boiling water and prick each tomato with a sharp knife. Leave for a minute then drain and peel off and discard the skin. 
• Roughly chop the tomatoes and mix into the softened onions. 
• Season and fry briskly for about 8 minutes or until the mixture forms a thick paste.
• Cut the courgettes into chunks or slices. Mix into the tomatoes and fry briskly for 4 minutes or until very lightly cooked.  Season to taste and stir in the parsley. 
• Serve warm 

Share your thoughts in the comments below

Stew

0

Doro Wat ||ethiopian chicken stew ||recipe

INGREDIENTS

• 3 Tablespoons butter Sub with Cooking oil 
• 2-3 medium onions sliced
• 1/4 cup canola oil
• 1 Tablespoon minced garlic
• ½ Tablespoon minced ginger
• 3- 3½- pound whole chicken cut in pieces or chicken thighs
• 1 Tablespoon tomato paste
• ½ Tablespoon paprika
• 1 Tablespoon dried basil optional
• 4-6 Large soft boiled egg shelled removed
• 1-2 Lemons Freshly Squeezed (adjust to taste)
• Salt and pepper to taste
  

PROCEDURES 

• Season chicken with, salt, pepper and set aside.
• In a large pot, over medium heat, heat until hot, and then add butter and onions, sauté onions, stirring frequently, until they are deep brown about 7 -10 minutes.
• After the onions are caramelized or reached a deep brown color, add some more oil, garlic, and ginger.
• Stir for about 2-3 minutes, for the flavors to blossom and the mixture has a deep rich brown color. Ensure you don't let it burn


• Then add about 2-3 cups water .Add chicken, tomato paste,  paprika, basil,  salt and cook for about 30 minutes.
• Throw in the eggs and lemon juice; thoroughly mix to ensure that the eggs are immersed in the sauce.
• Continue cooking until chicken is tender about 10 minutes or more
• Adjust sauce thickness and seasoning with water or broth, lemon,salt according to preference.
• Serve warm...

Share your thought In comment below⤵⤵

Stew

0

CORNED BEEF STEW

Corned beef stew

PREP TIME: 20 min 

Total Time: 25 min

Yield 4

INGREDIENTS

• One chopped clove of garlic,
• 1 Large Pepper Chopped,
• 400 g Chopped Tin Tomatoes,
• 1 Large Tin of Corned Beef,
• 1 Large Onion,
• 3 Tbsp. (45 ml) of Vegetable Oil,
• 20 g of Tomato Puree.
  

PROCEDURES 

• Firstly, we add our vegetable oil to a frying pan for few minutes.
• When hot, add the tined tomatoes, onions, garlic and chopped pepper, and fry for 10 minutes on medium-high heat.
• We add the tomato puree and fry for another five minutes.
• Add the corned beef and cook on medium heat for five minutes.
• Since all ingredient are in, turn the heat down and cook for a further five minutes.
• Finally, our corned beef stew is ready.
  

Stew

0