Grandma’s beefstew (4-6 people)
(with a vegan and/or gluten-free alternative)
| Beef Carrots Onions Mushrooms Celery Red Paprika Leek Peeled tomatoes Tomato puree Apple Gingerbread Red wine Garlic Bayleaf Cloves Thyme Rosemary Paprika Beef stock Fresh parsley | 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 into 3 cm dice and fry until they start turning brown, then add the red wine and some of the stock. Add the bay leaves and cloves, and leave to simmer for 1 hour.
Cut the vegetables into 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, then add beef stock until covered.
Add the gingerbread, herbs, and spices, then leave to simmer for at least 2,5 hours. Stir carefully and check the bottom every half hour, and bring to taste with salt and black pepper.
Top with parsley before serving, and serve with potato mash and homemade apple sauce.
For a vegan/gluten-free alternative, you can replace: the meat with 600 gram Seitan/Beetroot, the Gingerbread with 1 ts cookie spices and 15 gram Arrowroot (mixed in 10cl of cold water before adding), the beef stock with vegetable stock.
Sweet potato and mango curry (4-6 people)
(vegan and gluten-free)
| Carrots Onions Celery Red paprika Mango Sweet potato Peeled tomatoes | 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 the unions into 1 cm half-moons, chop the garlic, and cut the vegetables into chunks (appr. 3 cm). Cut the mango in dices and keep separate.
Add all ingredients for the curry paste to a blender and mix to a smooth paste.
Lightly fry the onions and add the garlic. After 2 minutes, add the celery and carrots, and add the remaining vegetables after 5 minutes. Keep on medium heat for approx. 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 dice 2 minutes before serving.
Top with fresh cilantro and serve with rice and naan.