Vegetable curry with tofu

This vegetable and tofu curry, with pumpkin, broccoli, peppers and red cabbage, is a tasty, protein-rich, vegan and light dish. Excellent with rice. try also this Avocado and apple smoothie recipe too.

Ingredients

Main course For 4 people

600 g of tofu

140g vegan curry paste, e.g. Tom Yum Paste

80 g of long grain rice

300 g squash, weighed and peeled, e.g. Butternut or Hokkaido

300 g of broccoli

2 red peppers

400 g of red cabbage

4 spring onions

4 tablespoons of HOLL rapeseed oil

1.2 l of water

½ bunch of Asian aromatic herbs, eg. Thai basil and coriander

Freind's kitchen recipes, Ginger and lime herbal tea.

How to proceed

Preparation: approx. 25 minutes.

Cut the tofu into slices and brush with a little curry. Cook the rice following the directions on the package and keep it warm. Cut the squash into fine strips. Divide the broccoli into rosettes. Halve the peppers, remove the seeds and cut them into strips. Cut the red cabbage with a mandolin, cut the spring onions into rings and set aside the green stem of the spring onions.

Brown the tofu slices in half the oil. Saute the vegetables and white onions in the rest of the oil. Add the curry paste and continue cooking briefly, then blend with the water. Cover and continue cooking for approx. 5 minutes. Arrange the tofu slices on top of the vegetables. Chop the green stems of the spring onion. Serve the curry in deep bowls and garnish with the spring onions and the rest of the herbs. Accompany with rice. You may be interested to read about golden milk ayurvedic drink Blogpost/ sea buckthorn and orange juice.

Useful tips

If you like you can use another curry paste, eg. a green or red curry. Some pasta is very spicy, adjust accordingly with the quantities.

Calculate approx. 65 g of cooked rice each.

Adjust the seasoning to your liking, adding salt or a little soy sauce.

Soup with apples, herbs and bacon

This bacon, herb and apple soup looks almost like the Swiss version of the classic Asian sweet & sour. Seeing is believing! try also this Belgian endive and broccoli salad recipe too.

Ingredients

Appetizer For 4 people

300 g of sour apples, example Kiku

1 tablespoon of lemon juice

1 onion

1 tablespoon of butter

2 dl of apple juice

3 dl of vegetable broth

2 sprigs of marjoram

2.5 dl of semi-fat cream

herb salt

cayenne pepper

80 g of sliced ​​bacon

Freind's kitchen recipes, Croque Monsieur.

How to proceed

Preparation: approx. 30 minutes

Peel and cut the apples in half, removing the core. Cut the apples into wedges. Sprinkle a few wedges with lemon juice and set them aside for decoration. Cut the other wedges into small pieces. Chop the onion. Fry it in butter. Add the juice and the apple cubes. Add the broth and half of the marjoram. Let it simmer for approx. 10 minutes. Remove the marjoram. Add 2 dl of cream and reduce the soup into cream using the hand blender. Season with herb salt and cayenne pepper. Brown the bacon in a non-stick pan without adding fat, until crispy. Whip the remaining cream. Serve the soup with the whipped cream, the bacon, the apple wedges set aside and the remaining marjoram leaves. You may be interested to read wild rice spinach salad recipe/ savoury vegetable cake recipe.

Veal liver madeira

The veal liver in Madeira sauce is immediately ready. Quickly brown over high heat, deglaze and flavor with thyme leaves. try also this lentil cappuccino recipe too.

Ingredients

Main course For 4 people

2 shallots

1 tablespoon of butter for roasting

600 g of chopped veal liver

1 dl of Madeira

1 dl of beef broth

½ bunch of thyme

salt

pepper

Freind's kitchen recipes, skyr cake with blueberries.

How to proceed

Preparation: approx. 20 minutes

Cut the shallots into strips and brown them in butter for roasting for approx. 2 minutes. Add the liver and continue to brown for approx. 2-3 minutes. Remove the liver from the pan and keep it warm. Wet the cooking juices with the madeira and broth. Let it reduce for approx. 5 minutes. Remove the thyme leaves and add them. Put the liver back in the pan, mix and heat well. Season with salt and pepper. Serve immediately. Excellent with rösti. You may be interested to read healthy yogurt cake recipe/ millefeuille cake with cream recipe.

Chicken and sweet potato curry soup

Delicious Indian dish prepared with spiced and browned chicken legs and sweet potatoes cooked in a broth of coconut milk. try also this lamb couscous with vegetables recipe too.

Ingredients

Main course For 4 people

500 g of sweet potatoes

1 onion

3 cloves of garlic

1 lemon

1.2 of skinless chicken lower legs

salt

4 tablespoons of peanut oil

1 tablespoon of tomato paste

3 tablespoons of yellow curry paste

4 dl of chicken broth

2.5 dl of coconut milk

Freind's kitchen recipes, lentil ragu pasta with pumpkin.

How to proceed

Preparation: approx. 35 minutes

Cut the potatoes into approx. 1 cm. Chop the onion and garlic cloves. Halve the lemon and squeeze the juice. Season the chicken legs with salt and brown them in a large pan greased with oil for approx. 2 minutes. Add the onion, garlic, tomato paste, curry paste and briefly brown all the ingredients. Add the broth, lemon juice and coconut milk, put the lid on and simmer for approx. 25 minutes. Halfway through cooking, add the diced sweet potatoes and finish cooking. Season with salt and serve. You may be interested to read susumelle recipe/ millefeuille cake recipe.

Burratina on corn cream

A culinary picnic in Italy: this delicate corn cream is ready in just 15 minutes. Served with a burratina and watercress on a crunchy baguette it is a real treat. try also this lentil cappuccino recipe too.

Ingredients

Appetizer For 4 people

½ onion

1 tablespoon of butter

230 g of corn kernels, drained weight

2 pinches of salt

coarsely ground cayenne pepper

2.5 dl of water

40 g of fine corn semolina, polenta 2 minutes

4 tablespoons of olive oil

4 120 g burratine

micro leaves or cress for garnish

Freind's kitchen recipes, skyr cake with blueberries.

How to proceed

Preparation: approx. 15 minutes

Chop the onion. Heat the butter and fry the onion. Add the corn kernels and fry them with the onion. Season with salt and cayenne pepper. Add the water and bring to a boil. Add the semolina all at once. Cook it for 2 minutes over low heat, stirring constantly. Add half of the oil and purée everything with the hand blender. If necessary, add a little water. Pass the corn cream through a colander and season with salt and pepper. Pour and spread the cream on the plates. Arrange a burratina and a few watercress leaves on each plate. Drizzle with the remaining oil. You may be interested to read homemade pomegranate liqueur / sago coconut cookies.

Cream of mushroom soup with chili oysters

An American dish that tastes of land and sea, this mushroom-based cream, enriched with oysters drowned in a mixture of wine and chilli. try also this skyr cake with blueberries recipe too.

Ingredients

Main course For 4 people

1 onion

200 g of celeriac

100 g of leek

350 g of mushrooms

2 tablespoons of peanut oil

8 dl of water

30 g of powdered fish stock, in specialty stores

1 cube of vegetable broth

2.5 dl of half cream

3 dashes of Tabasco

salt

2 dl of white wine

1 teaspoon of chili powder

8 oysters

Freind's kitchen recipes, chocolate cake without flour.

How to proceed

Preparation: approx. 40 minutes

Cut the onion, vegetables and mushrooms into small pieces. Heat the oil in a large pan. Fry the vegetables and mushrooms for about 2 minutes. Add the water, the fish stock and the nut. Cover and simmer for 15 minutes. Blend the soup with the hand mixer. Stir in the half cream and season with Tabasco and salt. Put in warm.

In a pan, heat the wine with the chili powder. Brush the oysters well under running water. Open the shells as shown on the right. Remove the shellfish from the shell and dip them in the wine for about 2 minutes. Put 2 oysters in each bowl. Add the wine to the soup. Heat it briefly and serve in bowls. Garnish with Tabasco as desired. Accompanied with crackers. You may be interested to read asparagus cake recipe/ savoury vegetable cake recipe.