In the instag, I asked what recipes you would like to see on the blog, and just like those recipes I received from you. (Although this has long been written and photographed :) You were interested in vegetarian, legume and cauliflower dishes and other commonly available vegetables. So here it is and I hope it will please you, or perhaps inspire a bit of your own creativity. (I prepared this recipe for the March issue of Gurmet.)
Moroccan lens with cauliflower, pumpkin and capers
31. March 2017
One of my favorite variations of vegetarian meals inspired by Moroccan tastes ... The base, in the form of spices, is usually the same, based on Roman caraway or a mixture of roasted Moroccan spice, which is also beautiful because it is complemented by dried rose flowers. (I have my favorite from Marks & Spencer.) When cooking, I always improvise by season, current inventory ... and every time there is something new in the kitchen, the color and the scent of Morocco.
25 minut
-
porce
Postup
1.
First, you need to cook the lentilie. When done, rinse it slightly, pour the water and put aside.
Prepare all the vegetables. Cut onions, marinated thin slices, small cauliflower cauliflower, thinner slices, half-caps.
2.
On a medium-sized pan (wok is practical), warm the oil and add all spices. When it pops out and starts to boil lightly, add the onion, garlic, capers, cauliflower and lightly fry so that the vegetables start to make a hint. Add the pumpkin and then pour all the water (about 1.5 dcl) and then briefly soak the vegetables slightly softened but still crunchy. When the water evaporates, add a spoonful of maple syrup, all the lentils and dab and pepper according to your taste. Sprinkle with parsley and serve. Sprinkle the goat cheese and lightly dip the honey.
