Ingredients
1lb Cauliflower (cut into florets)
1 lb Brussel sprouts ( halved)
1 lb carrots (thinly sliced)
1/4 cup Cilantro (Roughly chopped)
2 Tbsp Olive oil
1/2 tsp of Salt
1/2 tsp of pepper
Method
1. Preheat the oven 350 Fahrenheit.
2. Prepare a baking sheet pan by covering it with foil and set aside.
3. Put all the cauliflower, Brussel sprouts and carrots in a large bowl. Add olive oil, salt & pepper. Mix well and set aside.
4. Put the vegetables on a baking sheet pan and put them in the oven until done; Tender and well browned or until charred.
Bon Appetit!!!
Friday, January 5, 2018
Wednesday, January 3, 2018
77. Coconut Sauce
Ingredients:
2 whole
coconuts - grated
4 cups
chicken broth
1 cup milk
2 Tbs
cornstarch/ wheat flour
1 coconut
water
2 Tbs butter
1 green
pepper – cubed cut
1 garlic
clove, chopped
1 tsp fresh
ginger, chopped
1 tsp curry
powder
½ tsp
turmeric powder
Chopped
dhania/cilantro
Method
1. Place coconut in a pan, add milk, broth, and salt. Bring it to the boil, then add coconut water and simmer for 5 minutes.
2. Strain the liquid by pressing the coconut through the strainer or use coconut milk from the can.
3. Return to the boil and add the cornstarch for binding.
4. Melt butter in a saucepan. Add all the remaining ingredients except dhania/cilantro.
5. Finally, add the coconut cream, bring to the boil and taste. If necessary, combine more cornstarch to thicken.
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