Grandma’s beefstew (4-6p)
(with a vegan and/or glutenfree alternative)
| Beef Carrots Onions Mushrooms Celery Red Paprika Leek Peeled tomatoes Tomatoe puree Apple Gingerbread Red wine Garlic Bayleaf Cloves Thyme Rosemary Paprika Vegetable stock Fresh parcly |
600 100 100 100 100 100 60 400 40 1 160 200 15 3 5 1 1 1 1 1 |
gram gram gram gram gram gram gram gram gram piece gram ml gram pieces pieces teaspoon teaspoon teaspoon liter handfull |
Cut the meat in 1×2 cm stripes and fry until they start turning brown, than add the red wine and some of the stock. Add the bayleaves and cloves and leave simmering for 1 hour.
Cut the vegetables in 0,5 cm slices/cubes. Fry the onion in a frying pan and add sequentially the sliced garlic, carrots, celery, leek, mushrooms and paprika. When soft, add to the meat.
Add the sliced apple, paprika, tomatoes and tomato puree and add vegetable stock until covered.
Add the gingerbread (or spices and arrowroot) and leave simmering for another 1,5 hours.
Top off with parcly before serving and serve it with potato mash and homemade apple sauce.
For a vegan/glutenfree alternative you can replace the meat with 600 gram Seitan/Beetroot and the Gingerbread with 1 ts cookie spices and 15 gram Arrowroot (mixed in 10cl of cold water before adding)
Sweet potato and mango curry (4-6p)
(vegan and glutenfree)
|
Carrots |
150 150 125 100 1 350 400 |
gram gram gram gram ps gram gram |
Curry paste
| Garlic Ginger Onion Mango Red chilipepper Fresh cilantro Ground Cumin Ground Coriander Ground Paprika Ground Tumeric Ground Lemongrass Tomato puree Coconut milk Coconut creme |
15 15 50 1 1 20 15 10 10 5 5 40 400 50 |
gram gram gram ps ps gram gram gram gram gram gram ml gram gram |
Cut unions in 1 cm half moons, chop the garlic and cut the vegetables in chunks (appr. 3 cm). Cut the mango in dices and keep separate.
Add all ingredients for the curry paste in a blender and mix to a running paste.
Lightly fry the onions and add the garlic. After 2 minutes add the celery and carrots, add the remaining vegetables after 5 minutes. Keep on medium heat for appr. 10 minutes. Bring to taste with salt and black pepper.
Add the curry paste and simmer until the vegetables are cooked. Add water if necessary.
Add the mango dices 2 minutes before serving.
Top of with fresh cilantro and serve with rice and naan.