Lecho Recipe

Quick and easy vegetable stew made out of onion, pepper, paprika and tomato. It’s an excellent company for meat dishes but it can stand on its own too.

As I recently have a little time, I was surfing on the web a few days ago. Looking for fresh, interesting tips, inspirational meals that We have never tasted before, to impress my family with. Looking for a while but could not discover lots of interesting things. Just before I wanted to give up on it, I ran across this tempting and simple dessert by chance on Suncakemom. The dessert seemed so fabulous on its photo, that required rapid actions.

It absolutely was not difficult to imagine just how it is created, its taste and how much my husband will enjoy it. Mind you, it is rather easy to delight the man in terms of treats. Anyways, I visited the site and simply followed the detailed instuctions which were coupled with nice pictures of the procedure. It just makes life rather easy. I could suppose it’s a bit of a hassle to shoot snap shots down the middle of cooking in the kitchen because you typically have sticky hands and so i pretty appreciate the time and effort she placed in to make this blogpost .

Having said that I am inspired presenting my own dishes in a similar way. Many thanks for the concept.

I had been fine tuning the main formula to make it for the taste of my loved ones. I can mention it was an incredible outcome. They enjoyed the flavor, the overall look and enjoyed having a sweet such as this during a hectic workweek. They ultimately demanded lots more, many more. Thus the next time I’m not going to make the same mistake. I’m likely to twin the amount to keep them pleased.

You can find the original Lecho Recipe and more at SunCakeMom

Heat the oil in a large pan then add onion and sprinkle salt on top.Lecho-recipe-process

Saute it until it gets a translucent / glassy look. It should be done in 3-5 minutes on high heat while continuously stirring.

Add pepper and mix it well with the onion. Keep sauteing while stirring every now and again for another 3-5 minutes until the onion starts to get brown.

Add garlic and optionally zucchini or egg plant. Mix it well with the onion and pepper then keep sauteing for 2-3 minutes until garlic gives out its scent.

Sprinkle the paprika on top then add chopped tomatoes or tomato sauce.

Add some (about ½ cup) water to it, just to make sure the paprika won’t burn down. If tomato sauce is used then this step can be skipped entirely.

Mix everything together well then put the lid on and cook it for 5 – 10 minutes until all the vegetables are tender but still firm enough.