Curry rice with broccoli and cashew nuts
For 4 persons

Ingredients

1 pack of Norwegian shrimp 100 grams (frozen)
1 onion
1 Walmsley (approx. 150 grams)
300 grams broccoli
3 tablespoons oil
1.1/2 tablespoon curry powder
300 gram parboiled Rice
100 gram raisins
1 Kruidenbouillon tablet
100 gram salted cashew nuts
1 Banana

Instructions

(Allow shrimp to thaw in about 1 hour.)

Onion peeling and sniping.

Carrot clean, wash and slice. Broccoli cleaning and washing.

To divide roses into small rosettes. Stalk Slice.

Prepare: In frying pan to heat oil. Onion with curry powder for about 2 minutes gently fruit.

Put the rice through it and bake in about 2 minutes glassy.

Add carrot and raisins. broth tablet above crumble. 1/2 liters Add water.

Rice mixture in approx. 20 minutes cook gently cooked.

After about 10 minutes add broccoli. To create shrimp and cashew nuts by rice and to warm it up for about 2 minutes.

Meanwhile, peel and slice banana. From fire off banana gently to create curry rice.

Serve with mixed lettuce.


Preparation: Prepare approx. 10 minutes (and approx. 1 hour of waiting time): approx. 30 minutes.

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Delicious chicken with cashew and beans

Ingredients

400 gram chicken breast
200 gram Mie
1 red pepper
350 gram green or yellow beans (we have used yellow which are some sweeter of taste)
150 gram unsalted cashew nuts
Splash of sunflower oil
Pinch of salt

Marinade

100 ml sherry
100 ml soy
1 tablespoon cornstarch
1 teaspoon sambal
1 teaspoon ginger powder
1 crushed garlic toe.

Instructions

Stir the ingredients for the marinade together in a bowl. Cut the chicken breast into cubes,

Stir through the marinade and leave for fifteen minutes or longer.
Cut the beans in two or threes and blanch them 5 minutes in boiling water with a little salt and drain.

Cut the pepper into thin strips.
Heat a wok with a little oil.
Let the chicken drain into a sieve (catch the marinade on) and fry the strips.

Quickly in hot oil. Scoop them into a plate, and cover it with aluminum foil.

Put the peppers and beans in the wok and stir fry for 5 minutes.
Gently pour the marinade and simmer for a few minutes until
The vegetable dente is.

Add some extra soy or sherry to taste, or both.
Put the chicken and the Mie, scoop through each other and warm well.

Sprinkle at the last moment, the cashew nuts over it.

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