Chicken with vegetables "Marrakesh"
For 4 servings: 450 g chicken fillet, ½ bulbs, 1 carrot, 2 potatoes, 1 green chili pepper, 3 tbsp. vegetable oil (sesame), ½ canning cans1 beans, ½ cans of canned tomatoes without leather, kumi, turmeric, pepper, salt.
Time for preparing: 40 minutes.
Chicken fillet chopped by small pieces, fry on vegetable oil. Add finely outdoor green chili pepper without seeds, as well as chipped onions and potato cubes. Following the finely peashed carrot and spices to taste: salt, pepper, quinent and turmeric. At the end of the preparation, put canned tomatoes without leather and white beans from the cans into the chicken chicken. Stir, warm up under the lid and serve on the table.
Dip from baked eggplant. .
Dip Baked Eggplant
On 4 servings : 1 eggplant, 400 g of white canned beans, 2 cloves of garlic, 3 tbsp. soy sauce, 2 tbsp. vegetable or olive oil, 2 tbsp. liquid honey, 1 tbsp. Mustard, 1 tbsp. Lemon juice, 20 g of mushrooms, 2 twigs of fresh basil, quinent, salt, pepper. For crouthing: 1 banamon, vegetable oil, rosemary.
Time for preparing: 30 minutes + 20 minutes to baked eggplant.
Eggplant pierced in two or three places for a fork and bake in the oven, heated to 180 degrees, for 20 minutes. In a blender, mix garlic, canned beans, soy sauce, mustard, honey, lemon juice, a little mushrooms, basil and flesh of baked eggplant. Throw in a mixture of vegetables some vegetable oil, after which itching to a homogeneous state. Add some kumin. For feeding to cook croutons. Slice of white bread sprinkle with oil, season each slice of rosemary sprig and dry a little in the oven.
Mushroom soup with lentils. .
Mushroom soup with lentils
For 4 servings: 50 g of dried mushrooms (better than white), 250 g of a pink lentil, 1 bulb, 1 stem-row, 2 cloves of garlic, 1 celery, 1 carrot, 2 twigs of thyme, 2 tbsp. vegetable oil, salt, pepper.
Time for preparing: 30 minutes.
Fry in vegetable oil finely chopped carrots, leeks and celery. Add onion onion. Pre-extended dry mushrooms chop and send to the trail behind vegetables. The water that mushrooms gave their fragrance to pour into the pan and bring to a boil. Pink pink lentils into the boiling mushroom broth. When lentils get ready, shifting roasted vegetables into the pan and some more soup.
"Baryshnya and Culinary", TVC, Sunday, 10:55