Thursday, Dec 20 2007

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Almond Capsicum Stew

Ingredients:

4 large tomatoes ripe, red
1 large capsicum red
1 large capsicum green
1 large onion red or pink
1/4 cup almonds, blanched and peeled
1 tbsp. olive oil
2 tsp. brown sugar

Method:

1. Place tomatoes in boiling water for 5 minutes.
2. Peel skin carefully.
3. Chop tomatoes, capsicums, into big pieces.
4. Chop onion into strips.
5. Halve almonds.
6. Heat oil, add onion, stirfry till tender.
7. Add almonds, capsicums, cover and cook over med.heat for 3-4 minutes.
8. Add tomatoes, stir and add brown sugar.
9. Stir, cover and simmer for 6-7 minutes.
10. Serve hot, accompanied with salt and pepper and crisp bread.

Variation: Change combination of vegetables if desired. One can add brocolli, cabbage, avocado, asparagus, etc.

Making time: 25 minutes
Makes: 5 servings
Shelflife: Best fresh

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