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BRENDA MARQUEZ
African vegetable stew
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Ingredients
Directions
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Heat 4 tablespoons of oil and fry the aubergine cubes in a few portions brown. Always remove from the pan and drain on kitchen paper.
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Add the rest of the oil and fry the onion for about 5 minutes at a low setting. Add the garlic and spices and fruit for another minute.
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Scoop the potato and carrot cubes through and pour in the stock. Leave to simmer for about 10 minutes with the lid on the pan.
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Add the zucchini, pointed cabbage and eggplant and stir well. Cook for another 10 minutes. Tasty with flat bread or nut rice.
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25 minMain dishchicory, olive oil, chicken breast, mushroom, chives, cherry / cherry tomato, powdered sugar, noodles, fresh parsley,roasted chicory with chicken strips and noodles -
40 minMain dishfresh puff pastry, tastytome tomatoes, Mozzarella, medium sized egg, pesto alla Genovese, cucumber, extra virgin olive oil, romaine lettuce,mini quiches with green salad -
15 minLunchlow-fat smoked bacon strips, sunflower oil, leeks, potato, cabbage, Meat bouillon, creme fraiche, salt, freshly ground pepper, chopped chives,cabbage soup with potato, bacon and leek -
15 minMain dishstir-fry oil, Tjap-tjoy mix, Thai Red curry pasta, fish bouillon tablets, cod fillet, shrimps, Mihoen, Worcestershire sauce,spicy fish soup
Nutrition
300Calories
Sodium0% DV0g
Fat26% DV17g
Protein12% DV6g
Carbs9% DV27g
Fiber0% DV0g
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