- 3 tablespoons olive oil, divided
- 1 cup thinly sliced shallots (3-4 medium shallots)
- 1 cup brown rice, rinsed and drained (or substitute 1 cup farro or 1 cup wheat berries)
- 1½ cups dried apricots – about 2 dozen – each apricot sliced in half. (My favorite are the organic unsulphured apricots)
- 8 cups low salt chicken broth, divided
- 1 teaspoon dried thyme
- 1 teaspoon dried mint
- 2 teaspoons kosher salt, divided, plus more, to taste
- 1 pound lean ground beef
- 1 medium yellow onion, peeled and grated on a box grater
- ¾ pound yellow flesh potatoes, cut into ½-inch dice (3 small potatoes)
- Freshly ground black pepper, to taste
- 1½ cups plain yogurt
- ¼ cup chopped fresh mint leaves
- ¼ cup chopped fresh tarragon leaves
- Start The Soup: Heat 2 tablespoons oil in a large heavy pot over medium heat. Sauté the shallots for 3-4 minutes, until they soften. Add the rice toss it around in the pot until all the grains are coated with oil. Add the apricots and 5 cups of chicken broth. Bring the soup to a boil. Reduce the heat to low. Cook at a strong simmer for 30 minutes.
- Shape and cook the meatballs: While the soup is simmering mix the ground beef with the onion and 1 teaspoon salt. Roll into small (1-inch) balls. (30-32 meatballs) Spread a tablespoon of olive oil over the bottom of a large skillet. Add the meatballs to the skillet and turn the heat to medium-high. Brown the meatballs on all sides, 4-5 minutes total. Remove from heat.
- Finish The Soup: Once the soup has simmered for 30 minutes, add the meatballs, potatoes, remaining 3 cups of broth, dried thyme, dried mint, and 1 teaspoon of salt. Turn the heat to high to bring the pot to a boil. Reduce to low and simmer for 15 minutes longer, or until the rice is tender. Remove from heat. Cover the pot and let it sit for 5-10 minutes. Season with salt and pepper, to taste.
- To Serve: Ladle soup into individual bowls. Top each bowl with a heaping tablespoon of yogurt and a heaping teaspoon of each of the fresh herbs.
Malawian recipes: grilled chambo fish
Add olive oil to a saucepan. Then add turmeric, ginger, sugar and raisins. Put on a low heat to dissolve the sugar and infuse the spices. Remove from the heat, add coconut milk and whisk rapidly. Add a tablespoon of soy sauce and a dash of lemon juice. If the sauce seems a little thin, thicken with a little roux.
Salad Muffins Recipe for Pizza
Muffin salty pizza way!
Ingredients for 11 pieces:
180 gr of flour
1 sachet of baking powder
150 gr of white ham
10 cl of olive oil
10 cl of milk
100 gr of shredded
3 eggs salt and pepper (is not that a spice ???)
2 fresh tomatoes cut into small herbs de provence
some black olives
Preheat the oven to 180 ° C In a dish mix the flour and the yeast then make a well. In another dish beat the eggs with milk, olive oil and then pour this mixture into the flour. Mix then add about 50 grams of grated, then cut the ham into small pieces. Season with salt and pepper. Pour the dough into muffin molds and place on top a few dices of fresh tomatoes, grated, a pinch of Provence herbs and a black olive in the center. Bake 25 minutes (heat ventilated fifteen minutes then normal heat)
Fried fish, vegetable salad
For a table of 4
In your cart :
4 medium fish –
1 tsp chili – salt – pepper –
1 tbsp strong mustard –
1 fillet of vinegar –
1/2 cube broth –
2 tablespoons olive oil –
500g of potato –
2 tomatoes –
250g of onions –
2 feet of salad –
1/2 bunch of Chinese parsley –
1 tbsp honey 2 eggs
How to do :
Clean the fish and draw regular furrows.
Mix salt and chili, coat and cook in a frying bath.
Wash and cut salad, parsley.
Slice the onion, marinate a portion with mustard, vinegar, broth, honey, a pinch of salt and pepper.
Mix with tomatoes and potatoes cooked with water and cut.
Decorate with the boiled eggs.