Red Thai Curry with carrots, sugar peas, zucchini and Tofu

For the red thai curry you need:

  • 1-2 spoons of red thai curry paste (depending on how spicy you like it)
  • 500 ml of coconut milk
  • 500 ml of bouillon
  • 1 spring oignon
  • 100 g of sugar peas
  • 3 medium carrots
  • 1 medium zucchini or aubergine, whichever you prefer. (remember: salt the aubergine first to remove its bitter taste)
  • 3 small patatoes
  • 200 g Tofu
  • thai basil and/or parsley
  • soy sauce and sunflower oil

appetizer: salad with homemade dressing and thai spring rolls by the real Caffeamore

Traditionally, Thai curry is accompanied by rice; dal (an indian lentils dish) is also very traditional to accompany a curry. We had basmati rice with it. Set up the rice and/or lentils first, then proceed to the Curry.

Dress the Curry as follows:

Cut the Tofu into little squares, pour a little soy sauce over it. Heat up a pan and put some sunflower oil into it, then add the tofu. Roast it gently for about 3 minutes, then but it into a bowl. Cut all the vegetables into little pieces.

Add a bit of oil to the pan and then add the spring oignons. After they’ re roasted, add the patatoes and the carrots. After about ten minutes, add the curry paste and let it roast. Then add the bouillon and the rest of the vegetables. After another five minutes, add the tofu and the parsley or thai basil. Cook until the vegetables are almost even, then add thred thai curry with Tofu by the real Caffeamoree coconut milk and let it stew for about five minutes. Enjoy!

As an appetizer you can have spring rolls, dim sum or a soup. We had a salad and spring rolls as a blend between the eastern dish and our western culture:-)

Tell us what you thought of the recipe. Any suggestions? Please comment below!

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Polenta with Ratatouille for a movie night matching the dish:-)

To start off our blog, we want to share a little anecdote about how we ended up cooking this particular dish: We decided to have a movie night at home and cooking Polenta with Ratatouille by the real Caffeamoreto watch Disney/Pixar’ s “Ratatouille”. Once this was settled, it was almost mandatory for us to cook Ratatouille, that tasty dish consisting of a mixture of mediterranean vegetables. To accompany the Ratatouille, there are a lot of options, but I like Polenta best. I think the two dishes compliment each other well. For those of you who don’ t know what Polenta is, let me try to explain: it is made of dried, ground corn and cooked like grains, for instance rice. I know trying something you’re not familiar with can be kind of a hurdle, but in this case it really IS worth it! So, here’ s what you need for Polenta with Ratatouille (for 2 people):

Polenta: 125 grams, 0.9 l water (depends on what kind of polenta you use. We recommend using a bit more water than indicated)

Ratatouille:

  • 1 oignon
  • 1 zucchini
  • 1 aubergine
  • 1 sweet pepper (red or yellow)
  • 3 fresh tomatoes (pelati) or a can of pomodori pelati (800g)

Mind the description of the polenta for how much water you need. For the medium grain polenta we chose (it’ s with herbs, from Globus) we are advised to use 0.75l of water. I recommend to take a little more, so the polenta is viscid. WPolenta with Ratatouille by the real Caffeamoree used 0.9l, which turned out perfect. Heat up the water until it boils. Cut the aubergine into slices and put salt on each slice. After 2 minutes, the Aubergine will have released some of its water (and bitterness). Remove the water with a tissue and repeat the procedure on the other side. then cut the aubergine into cubes. Cut the other vegetables into cubes as well (except oignons). Cut the oignon into small pieces.

Put olive oil into a pot with a volume of at least 1.5l. After a minute, add the oignons. When they are glassy, add the other vegetables, tomatoes last. Cook on medium heat.

Add the polenta to the water after it has reached boiling point. Stir at least every minute for 20 mins. If you like, you can add some parmigiano or even Gorgonzola to the Polenta. A glass of red wine, for instance Chianti, is suitable for this meal. Enjoy!

What did you think? Do you have any suggestions as to how to improve this recipe? Please comment below.

Welcome to Mangiare, Amore!

Dear visitors of this blog, welcome!

Homemade Sushi by the real CaffeamoreWe are two people who like to cook, and teaching each other the recipes. We figured, since we want to keep the recipes and write them down so we can remember them, we might as well share them with all the food lovers out there that are interested in tasty dishes that are simple to cook, don’ t take a lot of time away and bring some change. We are from Switzerland, and our dishes are inspired by some of the traditional swiss dishes as well as those from the countries surrounding Switzerland, namely and mainly France and Italy. Who knows, we might also stray to farther countries for inspirations, for instance Japan, India, Thailand..there are no limits:-)

(want to know how we made the sushi and what exactly we put in there? come back soon to find out!)

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