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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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15 minMain dishtagliatelle, garlic, smoked chicken fillet, traditional olive oil, frozen Italian stir-fry vegetables, mix for tagliatelle cream sauce,tagliatelle from the wok -
40 minMain dishchicken drumsticks, chicken bouillon, flour, paprika, peanut, bread crumb, bread-crumbs, egg, potato, peanut oil, olive oil, butter lettuce, tomato, cucumber, Salad Dressing,crispy drumsticks from the oven -
20 minMain dishfrutti, boiled wine sauerkraut, Apple juice, pork fillets, mustard, butter, mashed potatoes, creme fraiche,sauerkraut with pork fillet and dried fruit -
25 minLunchBrussel sprout, butter, frozen puff pastry, mature farm cheese, Red onion, egg, milk, cooking cream, nutmeg powder, pine nuts,autumn quiche with farm cheese
Nutrition
300Calories
Sodium0% DV0g
Fat26% DV17g
Protein12% DV6g
Carbs9% DV27g
Fiber0% DV0g
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