Hey everyone, welcome to my recipe site. Today I’m gonna show you how to make a special dish, Chips with stew garnish with tomatoes. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.
Chips with stew garnish with tomatoes Recipe. Learn how to make tomato chips. Start healthy eating with healthy chips snacks!
You can cook Chips with stew garnish with tomatoes using 5 ingredients and 2 steps. Here is how you achieve that.
Ingredients of Chips with stew garnish with tomatoes
- You need of Irish pototoes.
- Make ready of Already made stew,.
- You need of Tomotoes sliced,.
- Prepare of Salt,.
- You need of Oil for frying.
It makes a colorful side dish that will add interest to your plate as well as fiber.Stewed zucchini is an excellent substitute for starchy or fatty side dishes if you're watching your weight.Stir in chickpeas, tomatoes, spinach and lime juice; heat through and adjust seasonings if necessary.This Tomato and Chickpea Stew is low fat, gluten free and vegan.
Chips with stew garnish with tomatoes instructions
- Peel and slice pototes into circle,wash drain,add salt for taste..
- Fry the potatoes in your oil, after done,put on the fried pototoes on your plate,add your stew and garnish with slice tomatoes…
The tomatoes need to be thinly sliced and set on the prepared cooling rack.We will brush the tomatoes with olive oil and season them.Stewed zucchini goes well with any meat, fish, or seafood that you happen to be grilling during the summer.
It is also packed full of fresh Italian flavors.The rich tomato, sweet onions and plenty of Italian herbs, make this stew a delicious Use a potato masher to break down some of the chickpeas then serve garnished with fresh parsley.Ladle into bowls, garnish with parsley, and serve.Home-style Chinese food at its simplest and, arguably, tastiest, this dish is the object of nostalgia for many Chinese immigrants (and their children) Well-seasoned eggs scrambled until just-set combine at the last moment with a sweet-tart ginger-tomato sauce Serve with lots of steamed rice.The type of tomato I bought for making this dish are probably one of the best tomatoes I have ever had, almost I choose stewing than stir-frying because it is not easy to keep the tofu, silken type in particular, in good shapes if it is to be assembled with other ingredients by.
