Thursday, May 10, 2012

A knocking at my window from a beautiful spring storm

Rainy, foggy, May ... I am caught in my kitchen and the stove heats up like a cat. I watch the trees change ...

For lunch  I suggest spicy beef stew with buckwheat groats, braised bok choy with garlic and carrot muffins.
 Approved by the family. I'm working!

Beef stew with chili papers

500g beef
2 large onions
3 chillies
2 cloves of garlic
bay leaf
sour cream
Wash meat and cut. In a pan fry in olive oil tablespoon of chopped garlic and onion in a pan.
Remove the onions from the pan, add a tablespoon of olive oil and briefly fry the meat,and then place it to a  saucepan, add water, add all spices and bay leaf and cook on low heat stirring occasionally, for about 40 minutes. Chop peppers and add to meat and cook for another 15 minutes. The advent of pre-prepared to add the onion and garlic. Boil one minute, season to taste and cream. I serve the stew with cooked buckwheat.

Bok choy with garlic
8 baby bok choy 
2 cloves of garlic
  Wash the vegetables , dry, and cut in half. Pour olive oil in a frying pan and toss cut vegetables  into slices of garlic. Fry for a minute then toss the cabbage in and simmer for 3-5 minutes, do not put it in for too long, so it can still be crunchy.

Carrot muffins

It is a simple recipe for carrot cake. My favorite. Today I baked them in muffin form.

3 cups finely grated carrots on a grater
2 cups flour
1 1/2 cup vegetable oil
2 teaspoons baking powder
1 cup sugar
4 eggs
pinch of salt
2 teaspoons of gingerbread spice
walnuts for decoration (this time I had pecans)
In a bowl, mix eggs, sugar, oil. In another bowl, combine flour, baking powder, gingerspice and salt. Then combine all products together, add the carrots and mix. Bake at 180 degrees about 30 minutes.

 Philadelphia cream cheese icing

125g cream cheese Philadelphia
100g butter
1 cup sugar
vanilla sugar
Blend all ingredients until they are smooth. If you like it very sweet you can add more sugar.

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