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Ingredient: Fresh ginger

Couscous with Ajvar and Falafel

Couscous with Ajvar and Falafel

This dish is rather fast to prepare, when you use ready-made Falafel and Ajvar. Of course, home-made it tastes better, I’ll publish later also recipesfor own Falafel and Ajvar.

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Couscous with Ajvar and Falafel
Course Main Dish
Cuisine Mideast
Servings
Ingredients
Course Main Dish
Cuisine Mideast
Servings
Ingredients
Instructions
  1. Boil some water and pour it over the Couscous together with some salt and margarine. (Maybe 2 teaspoons salt, 2 tablespoons margarine and 400ml Water, just add enough water, if it is too less, you will notice, then you can just add more later...)
  2. Boil another pot water with some salt added to steam the vegetables.
  3. Slices the carrat in 5 cm long and 5x5mm sides and take small pieces from the Brocolli and add it to the water.
  4. Depending on the Corn and Chickpeas, add them also to the boiling water. All vegetables should be soft, but not plashy, don't boil them to death.
  5. Cube the paprika and the onion in small pieces and the ginger and the garlic in very small pieces.
  6. Mix the red paprika paste with plenty of oil so that a sauce appears. Then, add all ingredients together in a large bowl, and stir everything well.
  7. Fry the falafel.
  8. To prepare the plate, add the Couscous on the plate, place the Falafel over it and pour some of the Ajvar over it. I prefer here, when the Couscous is warm, although some people also like it cold. If you like, you could put still some fresh Coriander over it.
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Penne with spinach-ginger sauce

Penne with spinach-ginger sauce

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Penne with Spinach-Ginger sauce
Really nice salty, sour and spicy sauce with penne.
Course Main Dish
Cuisine Asian
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 20 minutes
Servings
3-4 people
Ingredients
Course Main Dish
Cuisine Asian
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 20 minutes
Servings
3-4 people
Ingredients
Instructions
  1. Overview of the required ingredients.
  2. Take off the leafs from the spinach. As alternative, unfreeze the same amount of leaf spinach and press out the water.
  3. Chop the leafs roughly.
  4. Chop the onions roughly.
  5. Slice the garlic.
  6. Dice the ginger.
  7. Roughly chop the peanuts.
  8. Sweat the onions until the are slightly brownish. Then add the garlic and the ginger.
  9. Deglaze everything with the lime juice and the coconut milk.
  10. Add the chilli sauce, the vegetable stock and the peanut butter. Then stir everything well in (the peanut butter might show some resistance to it...)
  11. Then add the spinach...
  12. ... and stir it in together with the vegetable stock.
  13. Keep the sauce boiling for around 15 minutes with a lid over it. During that time, boil the penne until they are ready.
  14. Before serving, spread some of the previously chopped peanuts over the sauce.
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