Cavolo Nero stroganoff, simple and delicious

 

How to make a Cavolo Nero Stroganoff

This is a simple vegetarian dish with minimum ingredients. It can be enjoyed with rice or pasta as an accompaniment. In this article the Cavolo Nero is serviced with penne pasta.

Please see below the ingredients required and the instructions.

Cavolo Nero stroganoff served with penne pasta

Ingredients

400g Cavolo Nero with stalks

250g Mushrooms

2 Medium onions

2 Tomatoes

2 Garlic cloves

150ml Soured cream

1 tsp Paprika

½ tsp Black pepper

½ Tbsp Dijon mustard

Cooking oil

Stock cube

Salt to taste

Parmesan cheese enough for serving

 Instruction

• Slice the onions and add into a pan with hot oil. Cook the onions until they start to brown.
• Add finely chopped garlic to the browned onions and stir.
• Add sliced mushrooms and stir. Let it cook for 2 minutes.
• Add black pepper, paprika and dijon mustard.
• Add chopped tomatoes and stir thoroughly.
•  Add salt to taste and stir.
•  Dissolve the stock cube into water and add this into the pan. Stir well.
• Cover and let it Simmer for 2 minutes.
• Add chopped Cavolo Nero and cover to allow the greens to shrink before stirring. Please note in this recipe the stalks were removed as a personal preference.
•  After 2 minutes remove the lid and stir.
•  Let the Cavolo Nero stroganoff cook for 5-7 minutes on medium heat.
•  Reduce the heat, add soured cream, stir thoroughly and turn off the heat.
• The Cavolo Nero stroganoff is now ready to serve.
• You may service the Cavolo Nero Stroganoff with rice or pasta as a side.
• Sprinkle parmesan cheese.
• Enjoy!

Please see below video should you wish to see the visual procedure on how to make the Cavolo Nero stroganoff.

How to make coconut pigeon peas rice, arroz con gandules

I like coconut and the different ways we can transform dishes using this amazing fruit and seed. In this recipe I will share how to make coconut pigeon peas rice.

Please see below the ingredients required and the procedure.                        

Ingredients

2 cups boiled pigeon peas
1 cup of rice
2 onions
2 tomatoes
1 ½ cup of coconut milk
3 garlic cloves
Water (enough to dissolve the stock cube)
Stock cube
Paprika ½ Tbsp
Black Pepper ¼ Tsp

Pigeon peas rice with coconut milk 

Procedure

• Chop the onions and add into a pan with hot oil. Cook the onions until they start to brown.
• Finely chop the garlic and add to the browned onions and stir.
• Add the seasoning, black pepper and paprika.
• Chop the tomatoes and add in the pan. Stir.
• Add salt to taste.
•  Add the boiled pigeon peas and stir.
• Dissolve the stock cube into water and add this into the pan. Stir well.
• Let it simmer for 5 minutes.
• Add the washed rice and stir. I prefer basmati for this dish but you can use long grain rice as well.
• Add the coconut milk and stir thoroughly.
•  Let it simmer until all the liquid is gone.
•  The coconut pigeon peas rice is now ready to serve.
• You may service the rice with salad. I like it with a tomato, onion and coriander salsa.
• Enjoy! 

                                  

  Should you wish to see the visual instructions, please watch the video below

How to make a simple and delicious aubergine stew / eggplant stew

 

This is a simple vegetarian dish using minimum ingredients. It can be enjoyed with rice or chapati as an accompaniment. I enjoy making this stew especially in winter time.

Ingredients 

Aubergine 1
Tomatoes 3
Onions 2
Red pepper 1

Coriander small bunch
Garlic 3 Cloves
Water 1 cup
Stock cube
Paprika ½ Tbsp
Black Pepper ¼ Tsp
Cayenne Pepper a pinch
Turmeric ½ Tsp

The aubergine 🍆 stew is ready

Procedure

• Slice the onions and add into a pan with hot oil. Cook the onions until they start to brown.
• Finely chop the garlic and add to the browned onions and stir.
• Add the seasoning that is; black pepper, turmeric, cayenne pepper and paprika.
• Cut the red pepper into your preferred size and add in the onions and garlic. Stir.
• Chop the Aubergine and put them into a bowl with water. This is to ensure that they keep the moisture as they do tend to be dry.
• Add the chopped Aubergine into the pan and stir.
•  Chop the tomatoes and add in the pan. Stir.
• Add salt to taste.
• Dissolve the stock cube into 1 cup of water and add this into the pan. Stir well.
• Let the aubergine stew simmer for 10 minutes.
• Once cooked turn off the heat. Add fresh coriander and stir well.
• The aubergine stew is now ready to serve.
• You may service the aubergine stew with rice or chapati as a side.
• Enjoy!

Please see below video should you wish to see the visual procedure on how to make the aubergine stew.