In My World

Quantity : 2 servings Preparation : 10 min Cooking : 35 min 410 calories/serving Ingredients 6 small potatoes, whole or halved 280 g 1 red onions, cut into 2 cm pieces 150 g 1 yellow or red sweet peppers, seeded, then cut into 2 cm squares 200 g 3 chicken sausages, cut into 2 cm pieces 220 g 2 tsp olive oil 10 mL 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] Method Preheat the oven to 215°C/425°F. Generously oil an oven-proof dish. Prepare the vegetables and cut them into uniform pieces. Put the pieces in the dish then coat them thoroughly with the oil. Add the sausage and season with salt and pepper to taste. Roast in the middle of the oven until the potatoes are fork-tender and golden-coloured, about 30-35 min. Stir once halfway through the roasting time. Serve. https://www.soscuisine.com/recipe/baked-chicken-sausage-vegetables

https://www.soscuisine.com/recipe/beef-potato-fricassee Quantity : 4 servings Preparation : 10 min Cooking : 40 min 320 calories/serving Ingredients 460 g beef, inside round, cut into 1 cm cubes 1 onions, finely chopped 200 g 1 clove garlic, finely chopped 2 potatoes, peeled and cut into 1 cm cubes 400 g 1 stalk celery, cut into 1 cm cubes 70 g 4 tsp butter, unsalted 18 g 4 tsp canola oil 20 mL 1 1/3 cup beef broth 330 mL 7 tbsp frozen peas 55 g 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] 2 tbsp Italian parsley, fresh [optional] 10 g Before you start Keep the serving dishes in the oven at the lowest setting so they are warm when you serve. Method Cut the meat into small 1 cm cubes. Prepare the vegetables : Finely chop the onion and garlic; cut the potatoes and celery into 1 cm thick pieces. Heat half of the butter and oil in a thick-bottom frying pan over medium heat. Add the onion and garlic, sauté 3-4 min until translucent, then remove them and set aside. In the ...

https://www.soscuisine.com/recipe/rosemary-potatoes Quantity : 2 servings Preparation : 5 min   Cooking : 20 min 200 calories/serving Ingredients 2 potatoes, peeled and cut into 1,5 cm pieces 400 g 1/2 tbsp butter, unsalted 7 g 1 tbsp canola oil 15 mL 1/2 sprig rosemary, fresh 2 g 1 pinch salt  [optional] 0.1 g Method Prepare the potatoes. Peel, then dice them into 1,5 cm pieces. Heat the butter and oil in a pan over medium heat, taking care not to let the butter burn. Add the rosemary sprig and diced potatoes. Sauté about 5 min, with frequent stirring, until the potatoes are a light golden colour. Add salt, remove the rosemary sprig, cover and cook over low heat about 15-20 min, or until the potatoes are soft.