DJUVEC - SERBIAN CASSEROLE RECIPE - (4.1/5)
Provided by Pilly
Number Of Ingredients 13
Steps:
- Cut the tomatoes into slices. Chop the onions into about 1/4" pieces. Peel and cut the eggplant, green pepper and zucchini into medium size pieces. Mix the onions, eggplant, green pepper, zucchini and celery in a large bowl with the oil. Salt and pepper to taste. Take a casserole dish and layer the ingredients in this order. First place half of the sliced tomatoes. Top with 1/2 of the vegetable mixture. Add the the meat cut into bite size pieces. Then add the other half of the vegetables, the uncooked rice and top with the remainder of the tomato slices. Pour the water over the casserole. Cover and bake in a 350°F oven for 2 hours. Serve from the dish in which you prepared the djuvec. It can be re-heated . Enjoy!
SMOKEY DUVEC (BALKAN-STYLE STEW)
This recipe comes from Leah Leneman's book "Easy Vegan Cooking". A quick surf on the Internet revealed next to nothing about Duvec (which Leah tells us is pronounced as dyuvetch), but my guess is that traditionally it would be made with smoked sausage and not tofu! But I love tofu, especially smoked, so can't wait to try this. This recipe uses brown rice, which depending on the brand and way you cook it can take anything between 35 minutes to 1 hour to cook. However, if you can find it in the shops, quick-cook brown rice can save time. Because of this, the cooking time shown here is a bit of a guesstimate; I've assumed the longest time and you may be able to get everything ready much quicker. Alternatively, cooking the rice and potatoes before hand makes this a very quick recipe. Recipe posted for the Zaar World Tour 2005.
Provided by Mrs B
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook the rice according to packet instructions.
- About 30 minutes before the end of the rice cooking time, start cooking the potatoes; bring to the boil and boil them for about 5 minutes.
- While the potatoes are cooking and rice continues to cook, chop the onion and garlic and fry in a large saucepan for about 4 minutes.
- Chop the peppers and tomatoes, add them to the pan and stir in the tofu, mixing everything together; drain the par-boiled potatoes and add them too; stirring constantly continue to fry the ingredients for a few minutes.
- Pour the vegetable stock into the pan, bring to the boil then lower the heat, cover and leave to cook for about 5 minutes, stirring occasionally.
- Stir in the cooked rice, peas and black pepper; the peas will reduce the temperature of the stew so bring the contents of the pan back to a healthy simmer, then cook for another few minutes over a low heat.
- Serve sprinkled with parsley.
Nutrition Facts : Calories 392, Fat 8.8, SaturatedFat 1.3, Sodium 54.8, Carbohydrate 71.4, Fiber 9.4, Sugar 10.5, Protein 9.8
SMOKY BEEF STEW
Enjoy this simple stew for dinner, then pack into boxes to keep you going for lunches
Provided by Sarah Cook
Categories Lunch, Main course
Time 3h10m
Yield Makes 6-8
Number Of Ingredients 7
Steps:
- Heat oven to 160C/ 140C fan/gas 3. Mix the beef, onions, tomatoes, spices, vinegar and sugar in a casserole dish. Cover and bake for 2½ hrs. Stir in the beans and bake for 30 mins more (with the lid off if the casserole is a little wet or lid on if good consistency), until the beef is tender.
- Cool, then freeze in 6-8 portions in small food bags or plastic containers. Defrost in microwave or overnight in fridge, then heat in the morning and transfer to a thermos container, or heat in the microwave at lunchtime.
Nutrition Facts : Calories 341 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 42 grams protein, Sodium 0.92 milligram of sodium
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