Category Archive: Main courses

Vegan Moroccan tagine

This is a highly versatile recipe. Other vegetables can be added as desired. The name of the dish comes from the clay pot in which it is cooked. However, tagines are also very suited to slow cookers (crockpots), but can also be made on the stove top, which is the method used here.
Tagine is traditionally served with couscous, but I sometimes eat it with a jacket potato for change.
Toasted almond flakes or toasted pine nuts scattered over the top add an authentic touch.

Stifado, rich Greek meat stew with herbs and cinnamon

This rich Greek stew was originally made with rabbit meat, but is most commonly prepared with beef today. The aim is to cook it gently so that the onions stay whole.
Lovely as a special treat with crusty bread, potatoes or rice and a side salad, but good with just the salad if you want to save on carbs.