Lentil stew with coconut milk and oriental spices

 Lentil stew with coconut milk and oriental spices

Lentil stew with coconut milk and oriental spices

Ingredients:

1 cup (250 ml) green lentils
1-2 shallots
2-3 garlic cloves
Oil and salt to taste
1 tsp of sweet paprika (with 1 pinch of chilli pepper, optional)
1 tsp of curry
1 tsp ground cumin
½ tsp of cinnamon
1 tsp turmeric
½ tsp ground fenugreek
1 pinch of nutmeg
Black pepper to taste
1 dose of saffron
½ tsp ginger powder
200-300 ml of coconut milk

  Lentil stew with coconut milk and oriental spices

Preparation:

Boil about 1-1 ½ liter of water in the kettle. Place all dry ingredients in a saucepan, having minced the shallots, split the garlic cloves in two, and thoroughly rinsed the lentils in a colander.

Then pour the coconut milk and about 1 liter of boiling water. Simmer over low heat, stirring occasionally. Monitor the thickness of the dish and if necessary, add hot water. I usually do it 1-2 times.

Cook for about 30 minutes, adjusting the thickness of the dish according to taste. This coconut milk lentil stew is full of flavors and we love it either at room temperature or hot.

 Lentil stew with coconut milk and oriental spices

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French chocolate cake

 French chocolate cake

French chocolate cake
Moelleux au chocolat

Ingredients for a 20 cm cake tin:

75 g butter
3 large eggs
100 g of dark chocolate
100 g of sugar
75 g flour
2 tablespoons water
½ teaspoon of baking powder

For glazing:

100 g of dark chocolate
4 tablespoons water
30 g butter

Preparation:

Melt the chocolate in a bain marie with 2 tablespoons of water. Add the butter and stir until smooth.

Separate the egg whites and yolks. Beat the egg yolks with the sugar until creamy. The electric mixer can make your work easier. Then add the chocolate with the butter and the sifted flour with the baking powder.

Stir the egg whites until stiff peeks and carefully stir them in the yolk mixture.

Pour the dough into a round cake tin with loose base of 20 cm in diameter. Bake the chocolate cake at 160°C for 40 minutes. Let cool on a rack.

Then prepare the chocolate glazing. Again, melt the chocolate with the water in a bain marie. Away from fire, mix in the butter. Coat the cake evenly. Decorate according to taste.