Djuvec' Rice
Today, I want to show you a very simple side dish.
It is Croatian/Serbian and always served at a restaurant with that delicious cuisine.
Back in Germany I so enjoyed this rice. It is simple to make and a great side-dish
for bbq foods or like I did, a simple stir fry with banana blossom meat.
I kept it fat free. My Croatian restaurant in Berlin also adds some butter.
But in my opinion it is not necessary. It tastes perfect without.
But if you like, feel free to add a tiny bit of Nuttelex vegan sunflower margarine.
I admit, when I plated the dish, I sprinkled a little bit of ketchup on my rice.
Because,... at German Croatian/Serbian restaurants, you always get ketchup on the table.
This ketchup, I have no idea which brand it is, it always is served in neutral looking bottles,
is different to the ones you get at the stores. I guess that always will be their secret, haha.
But,... as kid I always loved to have this ketchup for my cevapcici and djuvec' rice.
So I am still doing that. And I love it.
I cooked this rice for 4 generous serves.
All you need is:
300g Uncle Bens long grain rice ***
100g carrot - cubed
70g frozen peas
25g chopped onion (not to fine)
1/2 tsp sea or pink salt
3 tsp sweet paprika powder
570ml filtered water
*** for Djuvec' rice I always use the Uncle Bens rice.
If you want to use a different long grain rice, maybe the amount of water is to much or to less.
I suggest you use the same rice.
Otherwise,... when you use a different brand, in any case use long grain rice.
I always use a mug as measurement.
One full cup + 1,5 cups water (the same cup or mug).
I always cook my rice this way, doesn't matter which one, and it turns out perfectly!
Direction:
1. wash the rice.
2. prep the carrot and onion.
3. add all ingredients into a pot with a lid.
Stir to mix well, shut the lid and bring to the boil.
4. Turn down the heat to minimum and do not lift the lid!
Simmer for 25minutes. But the simmer is more like a steam.
5. When 25minutes are done, turn off the heat and plate up with whatever you like.
As for the stove. I do not know how this would turn on a gas stove. The temperature is different I think.
I have an electric stove and minimum heat does a perfect job without burning it.
ENJOY :-)
Just in case you wonder about my stir fry.
I fried onion, red and green capsicum and zucchini.
Seasoned with some thyme, garlic and sea salt
I marinated the banana blossom with a little bit of olive oil,
fresh garlic and sweet paprika powder.
Fried separate and served with the dish.
Tangy Silver beet
I usually cook a Silver Aloo Curry with Silver beet. One of my absolut favorite Curries.
I got a really beautiful bunch of fresh organic Silver beet at an organic shop. Far to much to only use it for my Curry.
Next to this Silver beet I also bought some beautiful organic potato's and some veggie patties.
So I thought about, "what else to do" with the Silver beet.
And I came up with this really delicious sidedish!
WE LOVED IT!!!
Very easy and quick to cook. And just a couple of ingredients.
This is for 2 serves.
All you need is:
5 big stalks of silver beet
1 small onion - rough chopped
1 big clove of garlic - fine chopped
1 small red chili - sliced
1 tbsp lemon juice
1-2 tbsp cold pressed olive oil
Seasalt for seasoning
Wash silver beet. Cut white stems from the green part. Cut into rough Julienne.
Roughly chop the green part. Set aside.
Chop onion and slice chili.
Heat a frying pan with some cold pressed olive oil and add the onion.
Fry until slightly golden.
Add Julienne cut white stems.
Stir to combine and fry for 3 min.
Add Chili and garlic and stir to combine.
Add lemon juice and season with seasalt or pink Himalayan salt.
Fry for further 3 min and turn off the heat.
Plate up as sidedish for whatever you like.
I served it with delicious roasted garlicy, paprika, rosemary potato's and some veggie patties.
ENJOY :-)
Christmas is knocking on the door and here is a very delicous and easy to make gravy for your Christmas roast.
Of course this gravy is great for every roast!
Lets get started!
You need:
2 middle sized onion - rough chopped,
2 middle sized carrots - cut into chunks,
2 celery sticks - cut into chunks,
1 middle sized apple - cut into chunks,
2 tsp majoran, 1\2 tsp smoked paprika,
1 pinch of seasalt
1/2 tbsp extra virgin olive oil.
1 generous tbsp tomato paste,
1 tbsp coconut armino acid BBQ style
(1 generous splash red wine (I used Shiraz from Yalumba))***
500ml organic veggie stock
***when on a MM program, leave the wine complete
Buttered Brussels Sprouts
with roasted
Pine-nuts & Almonds
We had leftovers from a BBQ and wanted to eat it with a side dish.
I decided to go with Brussels Sprouts and Potato wedges.
Lots of people don't like Brussels Sprouts, but I love them.
This side dish even ended up as a judges favourite at a cooking competition from Best Recipes.
My dish was printed in the "Food idea" magazine!
Serve with whatever you like ---
I also baked some Potato Wedges and served it with leftover BBQ's
Some health benefits of Brussels Sprouts:
Brussels Sprouts have a high content of fibre, what lowers Cholesterol by binding with bile acids that the liver produces from cholesterol for digesting fat. Brussels sprouts are very high in Vitamin K (one cup contains 273.5% of the RDA), which promotes healthy bones, prevents calcification of the body’s tissues, serves as an antioxidant and anti-inflammatory agent, and is essential for proper brain and nerve function.
One cup of Brussels sprouts contains four grams (16% of the RDA) of dietary fibre, which can aid in digestion, prevent constipation, maintain low blood sugar and check overeating. The sulforaphane found in Brussels spouts also protects our stomach lining by obstructing the overgrowth of Helicobacter pylori, a bacteria that can lead to gastric cancer.
A host of antioxidant ingredients are found in Brussels sprouts, including Vitamins C, E, and A, as well as the mineral manganese.
Flavonoid antioxidants like isorhamnetin, quercitin, and kaempferol also serve well to protect against oxidative stress on the body's cells. Glucosinolates in Brussels Sprouts and their detox-activating isothiocyanates are shown to fight against and even prevent various cancers, including bladder, breast, colon, lung, prostate,
and ovarian cancer. Brussels Sprouts contain the isothiocyanate sulforaphane made from glucosinolates.
This powerful compounds not only triggers anti-inflammatory activity in our cardiovascular system but may also prevent and even possibly help reverse blood vessel damage. By regulating inflammation within the body, Brussels sprouts can fight against the onset of heart attacks, ischemic heart disease, and arteriosclerosis. Furthermore, the lowered cholesterol mentioned earlier may also lessen the possibility of arterial blockage.
The nutritional benefits of vitamin C (one cup contains over 161% of the RDA) found in Brussels sprouts ensure a healthy immune system, ward against hyper tension, lower blood pressure, fight lead toxicity, combat cataracts, and serve as a powerful antioxidant that prevents “cellular rust,” which can lead to atherosclerosis, heart disease, stroke and cancer. Vitamin A Brussels sprouts also contains over 20% of the RDA of vitamin A that boosts immunity, protects eyes against cataracts and macular degeneration, maintains healthy bones and teeth, prevents urinary stones, and is essential to our reproductive organs. Folate A biochemical event called the methylation cycle relies on folate to properly transcribe DNA, transform norepinephrine into adrenalin, as well as transform serotonin into melatonin. Furthermore, folate suppresses the amino acid homocysteine that has been shown to contribute to heart disease. One cup of Brussels sprouts contains a healthy dose of folate (almost 25% of the RDA) and the health benefits associated with it.