Greek stew

Ingredients for 2 servings:

• 1 m.-large zucchini
• 1 bell pepper(s)
• 2 tsp oil, neutral
• 500 ml vegetable stock
• 1 tomato(s)
• 120 g Kritharaki (rice-shaped noodles)
• 60 ml condensed milk, low-fat (or cream)
• 1 pack of 8 herbs, frozen
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

with kritharaki noodles, my boyfriend’s favorite dish

Dice the zucchini and bell peppers and fry in oil. Deglaze with vegetable stock and diced tomato and stir. Add the kritharaki and simmer on medium heat for about 15 minutes. Add a little more water if necessary. Stir in the condensed milk and season with the herbs and spices. Note: This reheats easily (tastes even better after a while) and can be combined with any meat (my boyfriend always adds ham or seared turkey strips to his portion). You can also use rice, ebly, or spelt instead of the kritharaki. But then it’s no longer a “Greek stew.”