It’s the weekend and what better way to spend it than to make the best out of it.
Here are three quick three-course meals for that perfect get-together this weekend.
Serve as breakfast, snack or at your party! These muffins are unbelievable I think. It looks so much like a pastry and it sure tastes good too. If you don’t know what to do with your quinoa, start with these muffins. These muffins would suit vegetarians.
100 g cheddar cheese
2 pcs eggs
1 pc pepper
1 pc onion
2 pcs carrot
2 tbsp yoghurt
1 tsp salt
2 tbsp butter
1 bunch parsley
100 g quinoa
Cook the quinoa in lightly salted water for about 15 minutes or according to manufacturer’s instruction. Drain the quinoa and allow to cool.
Peel the carrot nicely using a vegetable peeler and slice the onion and pepper. Set them aside.
Melt the butter in a frying pan, add the onion, pepper and carrot to the pan and saute for about 10-15 minutes. While the vegetables are sauteing, whisk the eggs, yoghurt, grated cheese and parsley (chopped) in a large bowl until well blended. You can add a few pinch of oregano if desired.
Add the quinoa to the bowl and sauteed vegetables to the bowl and mix until well combined. Add salt to taste.
Line your muffin tins with cupcake paper and fill each case with the mixture (fill to the top or a bit more).
Place in a preheated oven and bake at 180 degrees C for 20 minutes.
Chickpea & sweet potato curry
It’s obvious we made this with the ingredients we could lay our hands on in the kitchen. It turned out scrumptious and without stress. The best side is that the ingredients are easy to come by and it gives your plate a busy look. Vegetarians, here you go!
2 pcs sweet potato
1 can chick peas
1 can peeled tomatoes
125 ml coconut milk
1 pc garlic
1 pc onion
1 tbsp vegetable oil
2 tbsp curry powder
1 tsp garam masala
1 tsp ginger
2 tbsp tomato paste
1 tsp paprika
1 tsp chilli powder
1 cup yoghurt
1 tsp salt
Peel the potatoes and cut into ½-inch cubes and set them aside. You will also have to chop the onions, mince the garlic and chop the tomatoes roughly.
Saute the onion and sweet potato in a large saucepan set over medium heat for about 8-10 minutes or until the potato becomes tender. Add curry, garam masala and paprika and continue to cook for about a minute. Add the garlic, ginger and tomato paste and cook for another minute.
Pour 1 cup of vegetable broth/water to the pot and stir. Add the coconut milk, chickpea and tomatoes, and bring the mixture to boil. Reduce the heat to low and simmer for about 10-15 minutes or until the sauce is thickened and the potatoes are tender.
Add the chilli powder and salt to taste and simmer for a minute.
Serve with rice and garnish with a dollop of yoghurt and chopped cilantro if desired.
Beet carrot & orange juice
Get four(4) cups of immune booster at less cost with this recipe. No sugar and preservatives added, so it’s all fresh. This juice is simply a blend of citrusy flavour from orange, sweetness from carrot and earthy sweetness from beetroot. Thank us later!
1 pc beetroot
500 g carrot
1 kg orange
Peel the beetroot, carrots and oranges, and chop them roughly.
Combine the ingredients in a juicer and extract the juice.
Click here to get all the ingredients – https://goo.gl/3GRUoA
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