Jarabo Schwesterchens

Kumara and peanut curry with green beans, basmati rice and peanuts   Cook time: 40 minutes Ingredients Onion  2 Garlic 6 cloves Ginger Basmati rice Kumara Curry spices Water 1.2 L Green beans 1 bag Peas 1 1/2 C Peanut tandori paste Peanuts This curry is meaty and rich, add a pinch of sugar when cooking the onions to really bring out the sweetness in the kumara nstructions 1 Peel and dice the onion. Mince the ginger and garlic. 2 Wash the rice under cold water until the water runs clear. Cover the rice with just enough water to cover (about 1 cm above). Bring to a simmer, add a pinch of salt, then immediately, cover, reduce the heat to very low heat for 12 minutes. Turn off the heat, then let sit in pot until needed. 3 Sweat the onion in a little oil on medium high heat for 3 minutes, until just starting to brown. Add the garlic...

Pasta fagioli with arabbiata sauce, lemony borlotti beans, parsley and Parmesan   Cook time: 40 minutes Ingredients Onions 2 Garlic 12 cloves Tinned tomatoes  4 tins Arabbiata spice mix Italian parsley Linguine 500g Borlotti bea ns  2 tin Lemons  2 Parmesan My wife is Italian and this recipe is one of her favourites! Instructions 1 Dice the onions. Mince all the garlic. Half is for the arabbiata sauce and the other half is for the beans. 2 Sweat the onions in a little oil for 3 minutes. Add half the garlic and cook for another minute. Add the tinned tomatoes and the arabbiata spice mix. Cook for 10 to 15 minutes, until slightly reduced. Taste and add more salt or a pinch of sugar if needed, then blend well and return to the pot. 3 Bring a large pot of water to the boil with a good pinch of salt. 4 Remove the parsley leaves from the stalk a...

Drunken noodles   Cook time: 25 mins Ingredients Pad Thai noodles 375g Yellow peppers 2 Broccoli 2 Carrot 3 Garlic 7 cloves Spring onion 1 bunch Drunken hoisin sauce 1 pottle Basil & coriander t Drunken noodles is a Chinese-influenced dish that was made popular by the Chinese people living in Thailand and Laos.  Serve with cold beer. Instructions 1 In a large pot of salted boiling water, cook noodles for 6-8 minutes, stirring regularly, until soft. Strain and run under water to stop sticking. While these are cooking dice the tempeh into 2 – 3 cm cubes and toss in a little of the lemongrass hoisin. Turn off the heat, then return pan to the stove to keep warm for the stir frying. 2 Cut the yellow pepper into quarters and remove the stalk and core. Thinly slice. Remove the florets from the broccoli and cut into bite sized pieces, peel the stalk and cut into rounds. ...

Ranch salad, gourmet red potatoes & smoky crispy chickpeas   Cook time: 40 mins Ingredients   Mini red potatoes 700 g Chickpeas 2 can Iceberg lettuce    1 large Cucumber 1 Pickled red onion Chickpea marinade Lemon 1 Avocado 2 Garlic 6 cloves Water  16 tsp Olive oil  8 Tbs The dressing for this salad is super easy but sooo good! Instructions To Prep  – Bring a medium pot of salted water to the boil & Preheat oven to 200 degrees. 1 Clean the potatoes and if they are different sizes cut into the size of the smallest, cook in salted boiling water for 25ish mins, or until fully cooked. 2 In a bowl coat chickpeas with chickpea mix and roast in oven for 15 mins or until crispy. 3 Cut lettuce into 3cm strips, slice cucumber and halve potatoes. 4 To make the ranch dressing finely chop garlic, s...

Miso eggplant, sticky rice, blistered cherry tomatoes, sesame and pak choi   Cook time: 40 minutes The cherry tomatoes should break down and form a simple but delicious sauce to pour over the eggplant and pak choi. Ingredients Eggplant 3 Sticky rice 1.5 C Maple miso glaze Cherry tomatoes Pak choi 2 bunch Sesame dressing The cherry tomatoes should break down and form a simple but delicious sauce to pour over the eggplant and pak choi. Instructions 1 Preheat oven to 180 degrees celsius. 2 Wash rice in a sieve under running water until water runs clear. Add to a small pot with 1 and half times the amount of water. Bring to a boil, stir, reduce heat to low, cover and cook for 15 minutes. Turn off and let sit for 5 minutes. 3 Cut eggplant into quarters or sixths lengthwise, depending on the size. Place on a baking tray and drizzle with oil and sprinkle with a little salt....

Mediterranean kumara, roast chickpeas, parsley, tomato salsa, caramelised onions and tahini   Cook time: 40 minutes Ingredient Onions 3 Orange kumara 750g Chickpeas 2 tin Wedge spice mix Jalapeno tomato salsa Coriander and parsley Tahini garlic sauce Instructions 1 Preheat the oven to 200 degrees Celsius. Put a large pot of salted water on to boil. Peel cut in half and thinly slice the onions. Place them in a pan with a little oil. Cook on medium low heat stirring regularly for about 20 mins until dark and sweet. After 10 mins add a pinch of salt and sugar. 2 Cut the kumara into large wedges and cook in boiling salted water for 6 to 8 minutes. 2 Strain the kumara well and place in a bowl with strained chickpeas. Gently toss with the spice mix, a little olive oil, and a pinch of salt. Bake for 20 minutes, or until golden. 3 While the kumara and chickpeas are baking,...