A recipe that somewhat had its origin in a remaining food, but it turned out to be rather good.
Just mix all ingredients (besides the peaches) together and add gradually water, as the rice needs it. If you are in the more sweet food, you could also use the sugar water from the peaches can.
Season with plenty of salt, ingwer, curry and Kurkuma
When the rice is soft, add the quartered peaches (and let them get softer for a while)
A classical German dish in the autumn time.
This classical German dish is typically served in the autumn time, it is said green cabbage is the best, once it has seen some frost. There are also two types of philosophies how it should be prepared, in some areas the cabbage is prepared together with potatoes in some other areas the potatoes are served separately. This recipe here has the potatoes inside.
In case you use fresh green cabbage, start by boiling it soft in a large pot of salted water.
Once the cabbage is soft, take it out, cool it down with cold water and then chop it small with a large knife. It can be really small, don't be shy while chopping. If you want to have a more 'delicate' version, you can also remove the trunks from the leaves, I however, usually keep them also inside.
Peel the potatoes, chop them (roughly) into 1x1cm cubes and cook them until they are soft. Then pour the water away and add the chopped cabbage (or the unfrozen one...)
Then add carefully the vege stock and observe how liquid it is, it shouldn't be a soup, but neither as hard as mashed potatoes...
Add the margarine. Also here, 100g is just a rough number, if you like it oilier, just add more.
Chop the onions in regular (not too fine, not too rough) cubes and add them also.
Then add a good amount of smoked salt as well as the two spoons of mustard.
Keep the whole pot boiling (at low temperature) for about 1-1.5 hours and stir it occasionally. If you have the feeling it is still too liquid, keep the lid off, otherwise keep the lid on the pot.
Season it for taste with salt and mustard again.
Also a vegan version of this classical dish.
Fry the onion brownish and deglaze with the veggie stock.
Add the mushrooms (halfed or quartered, depending on the size), the garlic and the pickle to it.
Fry for a while and add the cream/milk and the tomatoe puree.
Season with the thyme (carefully...) and the black pepper.
Classical Indonesian noodle dish.
Chop all vegetables in rings or small cubes.
Start to fry the carrots in a wok and add then the leek, spring onions, garlic, chilli and ginger to it.
Add the noodles and the pea pods and some water to the wok.
Season it with (plenty) of soy sauce, salt, pepper and with the chilli sauce.