courgette

Chinese food for dinner?

I love Chinese food! I love all the stir-fry dishes, I love the vegetable crepes that they serve as appetizer, I love the noodles, I love the chicken with almonds and those dishes that come in that hot plate!
Apart from a few specific ingredients (fish sauce and soy sauce) all the other ingredients in this recipe are used in countless recipes from other cuisines. The big difference is in how they are prepared.
If you don’t have a wok, you should think about buying one, because it’s a very practical tool, not only to prepare Chinese food.

4 3
As a teenager, the first Chinese restaurants have opened here in Aveiro, so every friend’s birthday dinner, 99% of the time  was Chinese. It was a new thing … fortunately things have changed since then and now we find many more varieties of restaurants. Even so, I still love going to the Chinese, although I think that the menu was too adapted to western tastes, and any Chinese restaurant has pretty much the same dishes (at least here in Aveiro).

SERVES: 4
TIME: 50 min

INGREDIENTS:
garlic shrimp:
400g shrimp
2 tbsp vegetable oil
half chilli
1 tbsp fish sauce
2 cloves garlic, minced
juice of 1 lime
salt

fried rice:
1 cup rice (I used steamed)
1/2 cup of frozen peas
2 slices of ham
1 egg
1 tbsp soy sauce
1 tbsp vegetable oil

vegetables with sweet and sour sauce:
half courgete
1 onion
1 carrot
half a package of white mushrooms
1 pepper (I used orange, but can use other)
1 tsp cornstarch
1 tsp fish sauce
1 tbsp White sugar
4 tbsp of white wine vinegar
2 tbsp ketchup
1/2 cup of water
2 tbsp soy sauce

shrimp with garlic:
Remove the heads and shells of the prawns and set aside. Chop the garlic cloves and also set aside.
Heat the wok (or skillet) and add the oil. Add the prawns, garlic and chopped chilli and stir the prawns until they’re fully opaque with an orange color. Remove, season with fish sauce and lime juice, stir and it’s ready to serve.

fried rice:
In a pot add water and salt. When it starts boiling, add the rice and peas and cook until the rice is almost cooked, but still a little raw. Drain the water and set aside.
Heat a wok, add the oil and the egg. Stir the egg. Add the ham and rice. Stir and add the soy sauce. Remove from heat and it’s ready to serve.

vegetables in sweet and sour sauce:
In a bowl place the cornstarch and dissolve it with vinegar. Stir in the ketchup, soy sauce, fish sauce and sugar and stir to dissolve the sugar. Reserve.
Peel the onions and cut them into wedges.
Clean the seeds of the pepper and cut it into squares.
Wipe the mushrooms with a wet paper towel and cut them into four wedges.
Also cut the courgette and the carrot into pieces.
You should have all the vegetables ready when placing the wok or skillet to heat.
Heat the wok, put oil and add the onion and carrot. Let them sauté for 30 sec.
Add the pepper and let it sauté another 30 sec.
Now add the mushrooms and zucchini. Stir and sauté for 1 min. Add the previously prepared sauce, let it simmer a few seconds and add the water.
Stir, correct the salt if necessary (adding more soy sauce), and let the sauce reduce to the desired consistency. Remove and serve.

Bolo de Courgette

De vegetais também se fazem bolos. Estou-me a lembrar de batatas, feijões, abóboras e no caso deste bolo das courgettes e das cenouras. O convite para lanchar está feito! Vai uma fatia?

2 3

SERVE: 12 FATIAS
TEMPO: 20+40 min

INGREDIENTES:
200g de Courgette
200g de Cenoura
4 Ovos
1dl de Óleo
350g de Farinha de Trigo
1 c.s. de Fermento em Pó
2 c. café de Canela

No liquidificador coloque as cenouras e courgettes em cubos, os ovos, o açúcar, o leite e o óleo. Misture até uniformizar.
Coloque a preparação numa taça.
Noutra taça junte a farinha peneirada, o fermento e canela.
Vá acrescentando os secos à mistura líquida, pouco a pouco enquanto bate com a batedeira.
Bata alguns minutos para incorporr ar na mistura.
Coloque a massa numa forma untada e enfarinhada e leve a cozer em forno pré-aquecido a 175ºC durante 40 minutos.

Courgette and Carrot Cake

3 2

SERVES: 12 SLICES
TIME: 20+40 min

INGREDIENTS:
200g Courgette
200g Carrot
4 eggs
Oil 1dl
350g Wheat Flour
1 tbsp Yeast Powder
2 coffee spoons of powder Cinnamon

In a blender put the carrots and courgettes into cubes, add the eggs, the oil, the sugar and milk. Mix until uniform.
Place the preparation in a bowl.
In another bowl add the sifted flour, baking powder and cinnamon.
Gradually add the dry mixture to the liquid little by little while mixing with an electric mixer.
Blend for a feww minutes to add air into the mixture.
Place the dough in a greased and floured mold and bake in a preheated oven at 175ºC for 40 minutes.