Mix all the spices in a bag, add the piece of meat and the 2 tablespoons of oil. I tied the bag and shook it. Let marinate for about 3 hours. Add a little oil to a pan (enough to grease). When it has warmed up, add the piece of meat and fry it well on all sides (enough to brown nicely).
On the fire in a pot put the sugar with margarine and cocoa and water until the sugar melts, stirring constantly with a wooden spoon. The eggs are separated from the egg whites. one by one, stirring so that it does not bake. Add the flour to the cocoa mixture, mix well, then add the beaten egg whites and mix from the bottom up so that a uniform but frothy composition comes out.
Easy, plant-based twists on classic recipesShutterstockNothing says comfort quite like a deep dish of cheesy lasagna.When it comes to comfort food, no one quite gets it right like Italians. Delicious dishes packed with flavor and tradition, what’s not to love? For Italian dishes that keep it light, Lightlife makes it easy to please everyone at Sunday night dinner with tempeh and other flavorful plant-based proteins.
"It has a puddle over it !!!" If it has, why not take advantage of it. What can be tastier than a fresh fish. Medi made me crave the carp in the crust so I also cooked the fish. green chopped red pepper for frying Portions: 4 Preparation time: less than 60 minutes RECIPE PREPARATION Carp in crust with sage and green onion: Sprinkle salt over the cleaned, washed and portioned fish and squeeze the juice from a lemon, let it cool for at least 20 minutes.
RecipesDish typeMain courseCurryChickpea curryThis Indian-inspired chickpea curry is a hearty vegan main dish. Use 2 teaspoons freshly grated ginger for the ground ginger if preferred.16 people made thisIngredientsServes: 4 2 tablespoons olive oil1 teaspoon cumin seeds3 whole cloves1 onion, halved and thinly sliced85g tomato puree2 tablespoons curry powder1 tablespoon plain flour1 tablespoon ground turmeric1 teaspoon garlic powder or fresh garlic, crushed1 teaspoon ground ginger1 teaspoon dried basil1 pinch ground allspice1 pinch salt700ml water, divided, plus more as needed1 (400g) tin chickpeas, drained1/3 red pepper, chopped225g fresh green beans, trimmed150g frozen peas1 teaspoon rice wine vinegarsalt and freshly ground black pepper to tasteMethodPrep:15min ›Cook:35min ›Ready in:50minHeat olive oil in a large pot over medium-high heat.