Week 2 results

Ok, so this one i tweeked a bit.
I'm not crazy bout the gluten so I used quinoa instead. Also i swapped the onion with leeks and I loved it! Sooo scrumptious!!!

Week one results!

This was sooo yummy!!!
Made it with big sis and we ate the whole lot up with her sister in law. T´was a girls night! Oh and there was wine :)
We couldn´t find red cabbage so we used regular green. Red might make it look better but the green was just as tasty!

Here is my second challenge :) I found this on ChocoLanas blog, and the picture is hers ... Looks great for summer, and anything haloumi is fine by me!

SUMMER SALAD WITH HALOUMI CHEESE AND COUSCOUS

Serves 4

250 g couscous
2 table spoons butter
250 ml (1 cup) boiling water
olive oil
250 g mushroms, quartered
one red or green bell pepper, halved and sliced
zucchini, sliced diagonally
one onion, red or yellow, thinly sliced
250 g cherry tomatoes, sliced in half
250 g haloumi cheese

Lime dressing:

125 ml olive oil
Juice from one lime
3 garlic cloves finely chopped
2 tablespoons finely chopped mint leaves
1/2 tea spoon sugar

Melt butter, add couscous, stir for a coupe of minutes. Add boiling water and leave covered for about a few minutes.
Combine all ingredient for dressing and set aside.
Add some more butter to a frying pan and add the mushromes. Frye lightly without stiring before adding olive oil. Add peppers and onion and fry.
Fluff couscous with fork. Add vegetables and half of the dressing. Transfer to bowl or serving dish. Add some more olive oil to pan and fry zucchini slices in hot pan until they are golden. Transfer to paper towel. Fry tomatoes, flat side down until they turn a light brown.
Place zucchini and tomatoes on top of couscous. Fry haloumi cheese until golden brown. Place over zucchini and tomatoes. Drizzle the rest of the dressing and serve immediately.

Enjoy!

Week two challenge!

My sister and I spent the last couple of days together and we managed to cook both our challenges! Sooo much fun and sooooooo yummy!!! I´ll post pictures as soon as I locate the camera cord thingy! Promise:)

So I´ve rummaged through my 700 or so cookbooks and decided on a recipe from one of my favourites. This is a gorgeous gorgeous book given to me by one of my dearest friends. It´s called A Year in a Vegetarian Kitchen by Jack Bishop. Link;

So here goes!

Curried Eggplant and Mango Stew
Serves 4

4 medium eggplants, (about 2 pounds) cut into 1/2 inch dice
2 tbs extra virgin olive oil
2 medium onions, halved and thinly sliced
2 tbs minced ginger
2 tsp curry powder
salt
1 firm mango, peeled pitted and diced
2 tbs lime juice
fresh cilantro leaves

Place the diced eggplant in a large bowl of cold water and soak for 10 minutes

Heat the oil in a large casserole, add the onions and cook, stirring occasionally, until golden, abt 7 minutes. Add the ginger and curry powder and cook until fragrant.

Drain the eggplant and add to the casserole along salt to taste. Cook over medium/low heat until almost tender, abt 15 minutes.

Add the mango and continue cooking until eggplant is tender and mango is heated through and soft, abt 10 minutes. Stir in the lime juice and cilantro, adjust the seasoning adding salt to taste, and serve :) Serve with rice or naan.

Miss Dahl's Voluptuous Delights

 Miss Dahl's Voluptuous Delights

Here's a link :)

My week one challenge!

This one is from "Miss Dahl's Voluptuous Delights". LOVE that book!!!! The pictures are so pretty, she is hilariously funny and the pages smell nice and are have a lovely feel ...

LILY'S STIR FRY WITH TOFU

Serves 2

2 tablespoons sesame oil
70 g/1 cup shredded red cabbage
80 g/1/2 cup roughly chopped onion
150 g/1/2 a block of firm tofu, cubed
2 tablespoons tammari or soy sauce
1 teaspoon of mirin or apple cider vinegar
110 g/1 cup coarsley grated carrot
110 g/1 cup coarsely grated zucchini
60 g/1 cup snow peas or bean sprouts
1 tablespoon of sesame seeds
A handfull of fresh chopped cilantro

Heat sesame oil in large wok (or similar). Cook cabbage 10 minutes. Then keep layering, onions, then tofu, a dash of tamari or soy sauce, a dash of miri og apple cider vinegar, garrot, zucchini, peas or sprouts and sesame seeds.

When done, throw in the chilantro, eat and enjoy!

(PS, I need a crash course in how to add pictures)

Good luck!

Veg challenge week 1

From baby sis to big sis

This one´s from Jamie´s American cookbook. Technically I guess it´s a brekkie recipe but I recon it would float well as lunch or dinner as it´s pretty full on.

For 2 people

1 ripe avocado, pitted and chopped
juice of 2 limes
salt and pepper
1 tomato, chopped
1 green chili, finely chopped
a handful of coriander
desired amount of grated cheese, cheddar or manchego
4 corn tortillas
6 free range eggs
4 spring onions, sliced finely
large dollop of butter
chili sauce

Mash avocado with lime juice, salt and pepper.
Heat the tortillas in a dry frying pan, abt 20 seconds on each side. Wrap in aluminum foil to keep warm.
Combine the eggs, spring onions and salt and pepper. Melt the butter in a frying pan and add the egg mixture. When the eggs start to stiffen, stir so it mixes with the uncooked egg. Result should be a loosely cooked scrambled egg.
Put one tortilla on a plate, add eggs, tomatoes, coriander, cheese, chili and avocado mixture. Top with another tortilla and chili sauce. And more cheese if desired. Serve with lime wedges.

Sounds delish, huh?