Sundays are the most opportune days to gather the whole family and spend some quality time together. What is a family gathering without a delicious, hearty and filling Sunday meal?
Create this seven-colour Sunday kos recipe for yourself and the family, which you will all be sure to love.
- 1 tablespoon of vegetable oil
- 1 kg of lamb shoulder roast, cubed
- 1 onion, chopped
- 2 carrots, peeled and cut into rounds
- 2 stalks celery, chopped
- Kosher salt
- Freshly ground black pepper
- 3 cloves of garlic, minced
- 1/4 cup of tomato paste
- 1 teaspoon of ground cumin
- 1 teaspoon of smoked paprika
- 6 cups of low-sodium beef broth
- 1 cup of red wine
- 1 tablespoon of Worcestershire sauce
- 3 sprigs of fresh rosemary
- 2 bay leaves
- 1 kg of baby potatoes, halved
- 1/4 cup of freshly chopped parsley, for garnish
- In a large dutch oven or pot over medium-high heat, heat oil. Add lamb and cook on all sides until seared, 10 minutes, working in batches if necessary. Transfer to a plate.
- In the same pot, cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic, tomato paste, cumin, and paprika and cook until garlic is fragrant and tomato paste has darkened, 2 minutes.
- Add lamb back to dutch oven then add broth, wine, Worcestershire sauce, rosemary, and bay leaves.
- Bring to a boil then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until lamb is tender, 30 minutes.
- Add potatoes and simmer, covered, until potatoes are tender and stew has thickened, 30 minutes.
- Remove bay leaves and rosemary and garnish with parsley before serving.
This recipe was found on delish.com
- 2-3 tablespoons of cooking oil/butter
- 2 cups of white rice
- 1- 2 tablespoons of brown sugar
- 1 1/2 teaspoon of turmeric powder
- ½ teaspoon of powder ginger
- ¼ teaspoon of curry powder optional
- 4 cups of chicken stock or water
- 1 1/2 teaspoon of salt or more adjust to taste
- ½ cup of raisins
- Heat a saucepan with oil or butter
- Add, ginger, turmeric, curry, and brown sauté for about a minute.
- Stir in rice to the pan, about 2 minutes.
- Add 4 cups of stock/water and raisins, bring to a boil.
- Reduce heat, and simmer. As the rice cooks you may add more stock if needed.
- Simmer until rice is completely cooked- about 18- 20 minutes depending on how much liquid you added
- Fluff and serve
This recipe was found on africanbites.com
- 450 g of baby spinach leaves, washed and dried
- 1/3 cup of unsalted butter, divided
- 1 onion, chopped
- 3 cloves of garlic, finely chopped or minced
- 4 tablespoons of all-purpose flour
- 1 cup of milk, or half and half
- 1 pinch of ground nutmeg, optional
- 1 pinch of cayenne pepper, optional
- Salt and pepper, to taste
- 2 tablespoons of grated parmesan cheese, to serve
- Melt 1/4 cup of butter in a medium-sized pot over medium heat. Whisk in the flour and cook for a couple of minutes until light golden. Add in the onion and cook until transparent (about 2-3 minutes), then add the garlic and cook until fragrant (about 30 seconds).
- Pour in the milk (or half and half), whisking constantly until the white sauce thickens (about 5 minutes). Season with salt, pepper, nutmeg and cayenne (If using). If the sauce is too thick, add another 1/4 cup of milk to the sauce, whisking it through until reaching your desired thickness.
- For the spinach: melt the remaining butter in a separate pan, and add spinach in batches, wilting each batch before adding the next, until all spinach is wilted. (Add a small spoon of water if the pan gets too dry.)
- Alternatively: Cook the spinach in a pot of boiling water for just one minute; then immerse in a cold water bath to stop the cooking process. Squeeze out any excess water from the leaves and set aside.
- Season the cream sauce with salt, pepper, nutmeg and cayenne. Add wilted spinach to the cream sauce, stirring gently to combine. Sprinkle with parmesan cheese and serve immediately.Make a note of something
This recipe was found on cafedelites.com
1 small pumpkin or 1/4 large pumpkin
2 tablespoons of olive oil
1/8 teaspoon of ground clove
1 teaspoon of ground cinnamon
1/8 teaspoon of ground nutmeg
2 tablespoons of packed brown sugar
2 teaspoons of sea salt
- Heat oven to 400F. Using a large metal spoon, scoop out the seeds and insides of the pumpkin. Save the seeds for roasting. Use a sharp chef’s knife to cut slices of pumpkin, 1-inch thick.
- Place pumpkin slices on baking sheet. Drizzle with olive oil and rub on both sides of pumpkin. Season with salt, spices and brown sugar. Roast for 18-20 minutes, depending on thickness of pumpkin slices (check at 15 minute mark).
This recipe was found on steamykitchen.com
- 1 medium cabbage, outer leaves removed
- 3 medium carrots, peeled and shredded
- 1/2 cup of loosely packed fresh parsley leaves, coarsely chopped
- 1 cup of mayonnaise
- 2 tablespoons of apple cider vinegar or more to taste
- 2 tablespoons of Dijon mustard or coarse ground mustard
- 1 teaspoon of celery seeds
- 1/4 teaspoon of fine sea salt or more to taste
- 1/4 teaspoon of fresh ground black pepper or more to taste
- Quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Place the shredded cabbage in a very large bowl (you will have 6 to 8 cups).A
- dd the shredded carrot and parsley to the cabbage and toss to mix.In a separate bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together. Taste for acidity and seasoning then adjust as desired.
- Pour two-thirds of the dressing over the cabbage and carrot then mix well. (Clean hands are the quickest tool).If the coleslaw seems dry, add a little more of the dressing. Eat right away or let it sit in the refrigerator for about an hour to let the flavors mingle and the cabbage to soften.
This recipe was found on inspiredtaste.net
- 1.5 kg of potatoes, chopped into 1” pieces
- kosher salt
- 1 1/2 cup of mayonnaise
- 1 small red onion, finely chopped
- 1 tablespoon of Dijon mustard
- 1 tablespoon of lemon juice
- 1/4 cup of chopped pickles
- 1/2 tablespoon of paprika
- 4 hard boiled eggs, chopped
- 1/4 cup of finely chopped chives
- In a large pot, cover potatoes with water and season generously with salt. Bring water to a boil and cook until potatoes are easily pierced with a knife, 12 to 15 minutes. Drain and let cool slightly.
- In a large bowl, combine mayonnaise, red onion, Dijon mustard, lemon juice, pickles and paprika. Stir until well combined. Fold in cooked potatoes, eggs, and chives, then season with salt and pepper. Refrigerate until ready to serve.
This recipe was found on delish.com