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Raw Vegetable Lasagna By Jawad Munshi Here is a healthy and easy version of vegetable lasagna by our chef! This lasagna recipe does not require lasagna sheets nor does it require any baking. It is a perfect vegetarian lasagna recipe to present to your guests as starters to your meal. Try lasagna Chef style! Ingredients: 1 small zucchini 1 red and 1 yellow bell pepper 4 green asparagus 10 cherry tomatoes 4 tablespoons olive oil 10 g fresh zatar 1 teaspoon capers in oil 1 teaspoon green olives, chopped 1 garlic clove Salt and pepper Basil, chervil or rocket for garnish Method: Slice the zucchini lengthwise into thin sheets. Use a peeler to slice similar thin sheets off the bell peppers. Peel the lower 1/3 of the green asparagus. Cut the asparagus lengthwise into halves. Cut the cherry tomatoes into halves. Using a small blender, mix the garlic, olives, capers, zatar and olive oil to a paste. Season it with salt and pepper. Spread the paste on the zucchini sheets and on the bell pepper sheets. Build layers of the vegetables to a lasagna style presentation, and top it with basil or other herbs for garnish. Your vegetable lasagne is now ready to serve. Serve immediately. Note: If you don’t have zatar, you can blend together dried sesame seeds, sumac, thyme, oregano, and a pinch of salt. Alternatively, you can use basil pesto sauce made by blending basil leaves, parmesan, pine nuts, garlic, and olive oil. Related posts: - 2D Chicken Lasagna Looking for something quick and easy or your kids want to try their hands on cooking. Then this easy and quick lasagna recipe is the one to try. I call it the 2D lasagna, since I have used both white and red sauce. You can always replace the chicken with mutton or beef mince. Ingredients: 5 Lasagna strips 3 boneless chicken breasts (boiled with garlic and green chilly paste) 1 tomato finely chopped 1 shallot finely chopped Green chilies chopped (optional) Tomato ketchup, chilli sauce Salt to taste 1 cup grated Mozzarella cheese 2 tsp oil For sauce 3 tbsp Olive oil 4 tbsp all purpose flour (maida) 1 1/2 cups milk 1 cube chicken stock – crushed 1/2 tsp oregano and 1/2 tsp dried basil 1/2 tsp red chilli flakes, salt pepper to taste Method: In a pan heat 2 tsp oil sauté the shallots and then add the tomatoes n green chilies, cook for sometime then add the boiled chicken, sauces and salt to taste. Keep aside. For the sauce: Mix the olive oil with the maida and microwave for 2 minutes. Stir immediately add the milk and all the other ingredients and microwave for 5 mins. - Traditional Italian Style Pasta Here’s an authentic pasta recipe from our friend – a chef! Cukzy brings you a recipe straight from the kitchen of a professional chef. Enjoy! Ingredients: 5-6 red tomatoes 1 medium sized onion chopped 1-2 Carrots roughly chopped 2 cloves Garlic crushed Basil and celery sticks 1 tbsp olive oil 1 tbsp oregano Salt and pepper to taste Method: 1. Heat olive oil in a pan, and add the crushed garlic, carrots, onion and the celery sticks. Sauté till the onion is caramelize. Add in the tomatoes and cook on slow flame till the tomatoes and vegetables are tender. Add in fresh basil leaves, salt and pepper. Blend the mixture in a blender. In a bowl, add the mixture and toss in the pasta. Fnish by dusting oregano. Parmesan cheese, butter or chili oil can also be used to enhance flavours and suit your tastes.... - Vegetable-Saffron Biryani Well, here it is! Biryani goes veg! Here is an amazing vegetable biryani recipe infused with the soft fragrance of saffron and star anise. Healthy as it is, vegetable biryani is one of the delightful vegetarian recipes to make. At first, this may not sound as one of those easy biryani recipes, but it actually is. Read it, cook it – and then you’ll understand it best! Enoy your veg biryani! Ingredients: For the rice: Water, 2 cups Basmati rice, 350 grams Mint leaves, chopped, 1 tbsp Whole spices, 1 tbsp Lemon juice, 1/2 tsp Black cumin seeds, 1/2 tsp Turmeric 1/2 tsp Saffron 1/2 tsp (diluted in hot milk 1/4 cup) Salt to taste For the biryani masala: Onions, 3 medium (finely sliced) Tomatoes, 3 large (finely chopped) Potatoes (cut into small cubes) 2 large Carrots (cut into round slices) 2 French beans (cut into 1 inch piece) 10 Peas 1 cup Cauliflower 1 cup (finely chopped) Oil 1/2 cup Yogurt 1/2 cup Ginger-garlic paste 2 tbsp Red chilli powder, 2 tsp Garam masala, 1 tsp Coriander powder, 1 tbsp Coriander leaves, for garnishing Cashew nuts for garnishing Method: 1. Boil about 2 cups of water in a... - Thai Red Curry with Chicken Thai red curry is a popular Thai dish, now also well-known around the globe. The soul of far east cuisine lies in preparing them as authentically as possible. At Cukzy, Chef Jawad Munshi brings you a traditional way of preparing Thai red curry with chicken along with some tips for Chinese and Thai cooking. Ingredients: 40 ml peanut oil 1 onion, finely chopped 1 tbsp thai red curry paste 2 cloves garlic 1 galangal (or ginger), cut into jullienes 1 cup coconut milk 50 ml chicken stock 2 tbsp fish sauce 1 tbsp brown sugar 1 zucchini (triangle cut) 1 red capsicum (triangle cut) 250 grams chicken breasts fillets (medium sized cubes) 2 tbsps corn flour 2 tbsp lemon juice 7-8 thai basil leaves Method: 1. In a wok, heat the oil and add the onions. Cook for about five minutes, stirring ocassionally. Add the curry paste and garlic. Saute for a minute. Now, add the coconut milk, stock, fish sauce, ginger, sugar, and salt. Bring to a boil. Add the pepper and zucchini. Reduce the heat, cover, and simmer. Add the chicken and simmer until cooked. Dilute the cornflour in water and... - Vegetable Fried Rice with Pineapple Here is a fascinatingly beautiful variation to the regular fried rice. Pineapple is a fruit that is often used in different food recipes – and welcomed every time! Ingredients: 2 cups of basmati rice, cooked and cooled 2 cups mixed vegetables diced and half boiled (carrot and French beans) 1 cup chopped spring onion 3 red chilies crushed coarsely 2 cloves garlic crushed 1 cup chopped pineapple (canned) 2 tbsp of pineapple syrup from the can Salt and pepper to taste 2 -3 tbsp white vinegar 5 tbsp soya sauce 5 tbsp oil Method: Heat 3 tbsp oil in a wok. Add crushed garlic and sauté for a minute. Add the vegetables and sauté for another 3 to 4 minutes. Add the pineapple slices and the syrup and cook until the syrup has been absorbed. Add all the other ingredients along with the rice and mix well. Serve hot....
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Kako nahraniti zahtjevne goste Sve više ljudi ima problema s glutenom i laktozom, a vegetarijanaci također imaju neke zahtjeve na koje je lako zaboraviti Proveli ste dan kuhajući slasnu pečenku i razne priloge, no u zadnji ste se trenutak sjetili da vam je najbolja frendica prešla u vegetarijance, a dečko joj ne podnosi laktozu ... Jedna od najpoznatijih blogerica o hrani Beatrice Peltre, poznata kao La Tartine Gourmande, dat će vam par ideja kako zadovoljiti i najzahtjevnije goste na večeri. Vegetarijanski recept: Rižoto od graška s bosiljkom i limunom Sastojci: 5 šalica juhe od povrća 1.5 žlica putra 2 žlice maslinovog ulja 1 grančica limunske trave 1 poriluk, samo bijeli dio, fino narezan 1 lučica, fino narezana 1 češanj češnjaka, zdrobljen sok od jednog limuna 1.5 šalica riže 1/4 šalice vermuta ili suhog bijelog vina 2 šalice graška, svježeg ili smrznutog 1/2 šalice parmezana, najbolje svježe naribanog 2 žlice milerama 10 listova bosiljka, fino nasjeckanih 1 žlica listova peršina, fino nasjeckanih Priprema: Zagrijte juhu i stavite je sa strane. Rastopite putar u velikoj vatrostalnoj zdjeli, dodajte maslinovo ulje i kad se zagrije, dodajte limunsku travu, poriluk i lučicu. Kuhajte par minuta da omekša, uz lagano miješanje. Dodajte češnjak i sok limuna, kuhajte još minutu pa pojačajte vatru i dodajte rižu. Sve dobro miješajte 1 minutu, pa dodajte vermut ili vino. Kuhajte dok riža sve ne upije, miješajući. Dodajte po jednu šalicu juhe uz miješanje, pa kad riža upije tekućinu dodajte novu. Kad vam je ostalo samo još pola šalice juhe, dodajte grašak i kuhajte sve dok riža ne bude al dente. Umiješajte sir, vrhnje i bilje. Skinite s vatre, pokrijte i ostavite dvije minute. Iscijedite još jedan limun i ponovno promiješajte. Servirajte lagano pošpricano maslinovim uljem. Osobe koje ne podnose gluten: Povrtna juha s uljem od tartufa Sastojci: maslinovo ulje 1/4 fino nasjeckanog crvenog luka 1 poriluk, samo bijeli dio, fino nasjeckan 2 stabljike timijana 1 žličica korijandera 2 češnja češnjaka, fino nasjeckana 1 žličica paste od sušenih rajčica 1 rajčica, oguljena i zgnječena 1 veliki slatki krumpir, oguljen i zgnječen 1 pastrnjak, oguljen i zgnječen 2 male repe, oguljene i zgnječene Preljev: mileram 1/2 šalice fino zgnječenog crvenog kurija izmrvljen kozji sir svježi peršin ulje od bijelog tartufa Priprema: U velikoj zdjeli ugrijte 2 žlice maslinovog ulja na umjerenoj vatri. Kad se zagrije, dodajte luk, poriluk, timijan i korijander. Kuhajte tri minute dok luk i poriluk omekšaju. Dodajte češnjak i kuhajte još minutu. Umiješajte pastu od sušene rajčice i svježu rajčicu i kuhajte još dvije minute. Dodajte ostalo povrće, lovorov list, šećer i vodu. Začinite solju i paprom, pustite da provrije i poklopite. Kuhajte 20 minuta, zatim izvadite lovorov list i timijan. Prelijte juhu u multipraktik i miksajte dok ne postane jednolična masa. Za preljev ugrijte žlicu maslinovog ulja u tavi na umjerenoj vatri. Kad se ugrije, dodajte zgnječeni kuri i začinite solju i paprom. Kuhajte 5-6 minuta dok sve ne omekša. Servirajte juhu u velikoj zdjeli i dodajte mileram, sir, peršin i ulje od tartufa. Osobe koje ne podnose laktozu: Njoki od cikle i krumpira s lješnjacima Sastojci: 1/2 kilograma kuhane cikle, oguljene i zgnječene kilogram krumpira sol, papar 1 žliča maslinovog ulja 1/3 šalice + 1 žlica smeđeg ili bijelog rižinog brašna 1/3 šalice škroba od krumpira 2 žlice kukuruznog škroba 2 žlice mljevenih lješnjaka 1 jaje pečeni lješnjaci, oguljeni i grubo nasjeckani listovi svježeg špinata Priprema: Skuhajte krumpir u komadu u slanoj vodi, ostavite ga da se ohladi, zatim ga ogulite i zgnječite. Na čistoj ravnoj površini rasporedite gnječeni krumpir, dodajte jaje, maslinovo ulje, soli, škrob od krumpira i kukuruza, mljevene lješnjake te kuhanu ciklu i mijesite dok ne dobijete ravnomjernu masu koja se ne lijepi za prste. Razvaljajte tijesto u duguljaste ravne kobasice, narežite na komade i kuhajte u vreloj slanoj vodi dok njoki ne isplivaju na površinu. Servirajte toplo, prelijte s malo maslinovog ulja, pečenim lješnjacima i svježim listovima špinata