Sarasvati
05-08-2010, 04:02 PM
For Beatrice ;).
1 red capsicum
1 green capsicum (I didn't have any so used a carrot instead)
1 onion
4 large potatoes
1 tbspn oil (I used coconut, it says olive)
30g butter
440g tinned tomatoes
1 cup vegetable stock
2 tspns caraway seeds (I didn't have any so used fennel instead)
2 tspns paprika
(I also added a tin of butter beans).
4 slices white bread (I used a fancy sourdough)
oil for frying
1. Chop the capsicums in chunks. Chop onion and cut potatoes into large chunks (same with carrot if using). Heat the oil and butter and cook potatoes over medium heat, turned regularly until crsip at the edges.
Add the onion and capsicums (or carrot) and cook for 5 mins. Add the tomatoes, stock, and spices. Season to taste. Simmer for 10 mins or until taters are tender (what I did was simmer uncovered for a bit, till the sauce looked nice and thick, then covered it so the potatoes cooked quicker). Stir through butter beans at some point to heat them.
Meanwhile, cut crusts off bread, chop into cubes. Heat the oil to medium heat and fry the bread until golden (I shallow fried so had to turn them). Drain.
Serve toppedd wit croutons... num num!
1 red capsicum
1 green capsicum (I didn't have any so used a carrot instead)
1 onion
4 large potatoes
1 tbspn oil (I used coconut, it says olive)
30g butter
440g tinned tomatoes
1 cup vegetable stock
2 tspns caraway seeds (I didn't have any so used fennel instead)
2 tspns paprika
(I also added a tin of butter beans).
4 slices white bread (I used a fancy sourdough)
oil for frying
1. Chop the capsicums in chunks. Chop onion and cut potatoes into large chunks (same with carrot if using). Heat the oil and butter and cook potatoes over medium heat, turned regularly until crsip at the edges.
Add the onion and capsicums (or carrot) and cook for 5 mins. Add the tomatoes, stock, and spices. Season to taste. Simmer for 10 mins or until taters are tender (what I did was simmer uncovered for a bit, till the sauce looked nice and thick, then covered it so the potatoes cooked quicker). Stir through butter beans at some point to heat them.
Meanwhile, cut crusts off bread, chop into cubes. Heat the oil to medium heat and fry the bread until golden (I shallow fried so had to turn them). Drain.
Serve toppedd wit croutons... num num!