Middle Eastern Style Salad with Pork

Middle Eastern Style Salad with Pork

Ingredients
1kg Potatoes

600g Pork

350g Cabbage

75g Feta Cheese

150g Tomatoes

100g Onions

75g Haricot Verts

40g Raisins
½ Pot of Dill
Olive Oil
Butter
Salt
Pepper
Lemon

Course of Action

1. Salad: Boil 1 liter of water in a pot. Cut the cabbage in 3 cm wide strips. Add the cabbage and the haricots verts into the boiling water and boil for 5 minutes. Remove the water. Chop the onion and the dill. Cut the tomatoes into cloves. Mix the vegetables with the crumbled feta cheese and the raisins.

2. Rinse and boil the potatoes.

3. Cut the pork into slices. Spice it up with ½ tsp of salt and a pinch of pepper. Melt 1 tbsp of butter and fry the pork on medium temperature setting for 5 minutes per side. While the pork is in the pan, start making the salad dressing.

4. Dressing: Mix 1 tbsp of olive oil, the juice of 1/4 of a lemon, ½ tsp of cumin, ½ tsp of sugar, a pinch of salt and pepper. Pour it over the salad.

5. Serve the pork and salad with the boiled potatoes.

Boun Appetite!

http://ethaihandicraft.blogspot.com

Chicken Lasagna with Parmesan and Sunflower Sprouts

Chicken Lasagna with Parmesan and Sunflower Sprouts

Ingredients

500 grams of minced Chicken

3 Tomatoes (300g)
200 grams of Lasagna plates
100g of Parmesan

1 Onion

½ Eggplant
1 can of crushed Tomatoes

250g of Cottage Cheese

100g of Sunflower Sprouts

Olive Oil
Garlic
Tomato Puree
Thyme
Oregano
Basil
Pepper
Salt

Course of Action

1. Turn on the oven to 200 degrees Celcius.

2. Finely chop the onions and roughly shred the eggplant. Heat up 1 table spoon of olive oil in a frying pan, crush 2 cloves of garlic and add 3 table spoons of tomato puree, the onions and the eggplant. Fry on medium temperature setting for 2 minutes.

3. Add the minced chicken and fry for 4 more minutes.

4. Roughly chop the tomatoes. Add the tomatoes, 1 can of crushed tomatoes, 1 table spoon of thyme, oregano, ½  table spoon of basil, a pinch of salt and black pepper, into the pan.. Let it simmer for 4 minutes.

5. Roughly shred the Parmesan. Butter a baking tray (preferrably 20x25cm) with ½ table spoon of olive oil.

6. Put 1/4 of the chicken sauce in the bottom and cover it with the lasagna plates. And then put a little bit of chicken sauce, cottage cheese and lasagna plates, in that order, until everything is in the tray. Make sure the last layer is chicken sauce and top it off with the shredded Parmesan. Let it bake in the oven for 15 minutes.

7. Rinse the sun flower sprouts and put it in a bowl, serve it with the lasagna!




http://ethaihandicraft.blogspot.com