Sonntag, 17. März 2013

Cats happy birthday Essen



 war ein afrikanisches Menü. Die Süßkartoffelsuppe ist schon ein Klassiker und schmeckte toll. 





 


 Die Kohlrouladen waren mit Rosinen und Mandelstiften gefüllt und mundeten wunderbar zum Kartoffel-Curry.

Potato Curry
Recipe makes 4 servings
 4 potatoes, peeled, 2 tablespoons vegetable oil, 2 yellow onions, minced, 2 cloves garlic, minced, 1 piece of fresh ginger root, peeled and grated (about 1 1/2 in.), 2 teaspoons ground cumin, 1 teaspoon garam masala, 2 teaspoons spicy curry powder,  2 teaspoons salt, 1 teaspoon flour, 1 teaspoon sugar, 10 oz. vegetable broth, 1 teaspoon vinegar

Directions
Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain. After the potatoes have cooled somewhat, cut them into cubes.
Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion, garlic and ginger. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with cumin, garam masala, curry powder, ginger, and salt; cook for 2 minutes more. Add the potatoes and sprinkle the flour and sugar over them. Then add the broth and the vinegar and bring to a simmer. Simmer about 5 minutes before serving. Tastes great!



Zum Nachtisch gab es ein tolles Dessert und ganz viel Kuchen

@Cat: Du hast toll für uns gekocht. 
Vielen Dank.

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