Author: Channah

Roast Vegetables and Chickpeas Recipe

Ingredients (4 servings):

  • 1 eggplant
  • 3 small marrow squash
  • 2 tomatoes
  • 1 red pepper
  • green onions
  • 200 g chickpeas
  • 2 garlic cloves, chopped
  • 1 tablespoon coriander seeds
  • 300 ml tomato juice
  • 100 g cheese (optional)
  • fresh parsley
  • salt, pepper
  • olive oil

Preparation method:

  1. Leave the chickpeas in water overnight.
  2. Into a non-stick pan add 2 tablespoons of oil. After the oil is hot add the chickpeas, salt and pepper and leave until chickpeas turn into a golden colour. Add some water, the tomato juice, coriander seeds, garlic cloves, parsley. Cook until chickpeas are cooked.
  3. Meanwhile, cut the zucchini, eggplant, red pepper and tomatoes into medium pieces. Cut in small pieces the white part of the green onions.
  4. Preheat the oven to 180oC/ 350oF.
  5. Coat with oil an ovenproof tray. Add the vegetables, some oil, salt and pepper (Optional – you can add pieces of ham).
  6. Place in oven for 20 minutes.
  7. Pull out the tray and add the chickpeas with tomato sauce and the green part of onions, chopped.
  8. Place it back in the oven for another 15 minutes.
  9. Optional: when is ready, add slices of cheese on top, and leave in oven for 1 minute.
  10. Serve it as such or near grilled meat.

Chicken with Sweet and Sour Cranberry Sauce Recipe

[translate lang=English]

Ingredients (4 servings):

  • 1 boneless chicken breast, skinless
  • 500 ml vegetable soup (I used carrots, parsley, turnip, celery, parsnip, onion)
  • 1 carrot
  • 1 onion
  • salt, pepper
  • 100 g dried cranberries
  • 100 g frozen berries
  • 2 tablespoon vegetable oil

Preparation method:

  1. Portioned the chicken breast into thickly sliced. Season it with salt and pepper.
  2. Defrost the berries.
  3. Add over the cranberries 100 ml of hot soup for rehydration.
  4. In to a non-stick pan add the oil. Fry the chicken one minute on each side.
  5. Add over meat 400 ml soup, the carrot and the onion. Let it simmer until the meat is ready. Remove meat and continue to simmer until the carrot is cooked.
  6. Let the soup that remains from cooking the meat to cool slightly, then add it into a blender, together with carrots, berries and other vegetables used to make soup (to taste).
  7. In a non-stick pan add obtained sauce from the blender and cranberries. Let the sauce to drop to get desired consistency.


[translate lang=Romana]


Ingrediente (4 persoane):

  • 1 piept de pui dezosat si fara piele
  • 500 ml supa de legume (eu am folosit morcovi, patrunjel, gulie, telina, pastarnac, ceapa)
  • 1 morcov
  • 1 ceapa
  • 100 g merisoare deshidratate
  • 100 g fructe de padure congelate
  • 2 linguri ulei

Mod de preparare:

  1. Pieptul de pui portionati-l in felii groase. Condimentati-l cu sare si piper.
  2. Decongelati fructele de padure.
  3. Adaugati peste merisoare 100 ml supa fierbinte pentru rehidratare.
  4. Adaugati ulei intr-o tigaie neaderenta. Prajiti carnea de pui cate un minut pe fiecare parte.
  5. Adaugati peste carne 400 ml supa, morcovul si ceapa. Lasati sa fiarba pana cand carnea e gata. Scoateti carnea si lasati sa fiarba in continuare pana cand si morcovul e gatit.
  6. Lasati supa in care am fiert carnea sa se raceasca putin, si apoi adaugati-o intr-un blender, impreuna cu morcovul, fructele de padure si alte legume folosite la realizarea supei (dupa gust).
  7. Intr-o tigaie neaderenta adaugati sosul obtinut la blender si merisoarele. Lasa-ti sosul sa scada pana obtineti consistenta dorita.


Belgian Endive and Apple Salad Recipe

Ingredients (2 persons):

  • 1 Belgian endive
  • 1 apple
  • 1 carrot
  • 1 small lettuce
  • 1 cup with nuts
  • a small pieces of butter / 2 tablespoons olive oil
  • 100 ml sweet red wine (you can use also white wine)
  • salt, pepper
  • honey (optional)
  • 2 tablespoon apple vinegar

Preparation method:

  1. Pass the endive under water. Don’t wash thoroughly with water because it becomes bitter. Wash the remaining vegetables and wipe all of them with an absorbent towel.
  2. Into a non-stick pan roast the nuts, without using oil.
  3. Cut the apple into thin slices.
  4. Into a non-stick pan, add the butter/oil. When it’s heated add the apple slices and fry one minute on each side.
  5. Over the apple add the wine. If you want that the apple and the sauce to be sweeter you can add some honey.
  6. Leave for 2 minutes. After that remove the apple slices and let the sauce drop for another few minutes.
  7. Finally, add to the sauce salt and pepper to taste and 2 tablespoons of apple vinegar.
  8. Cut the lettuce and endive, chop the carrots finely, place all of them into a salad bowl.
  9. After apple slices and nuts have cooled, add them over the salad.
  10. Add the wine sauce and mix all together.

You can serve the salad on its own or with chicken meat.