Servings 8 Prep Time 20 mins Cook Time 60 minutes Total Time 1h 20 mins Ingredients 3 onions, finely chopped 1 of each 3 color peppers 3 cloves of garlic 1 purple, 1 tiger eggplant 10cl Olive Oil 1 yellow lemon a few sprigs of rosemary 1 bunch of thyme 8 eggs 5 tomatoes 5  zucchinis  (green, yellow, white) Salt Utensils 1 filter Chef's Knives 1 ladle 1 immersion blender 1 eating blender 1 electric slow cooker 1 cast iron casserole dish 1 wok 1 dish Preparations Step 1🤗 Preheat oven to 200°/th.6-7 Step 2🤗 Peel the onions and cut them into six pieces Step 3🤗 Peel and finely chop the garlic Step 4🤗 Wash and seed the peppers, cut them into strips Step 5🤗 Wash and dice the eggplants into medium-sized pieces Step 6🤗 Cut the lemon into wedges, place the peppers and eggplant on a baking sheet lined with parchment paper, then add the garlic, onions and lemon wedges Step 7🤗 Add salt and pepper and sprinkle with thyme and rosemary, sprinkle with half the olive oil and put in the oven

Servings 6 Prep Time 35 mins Cook Time 1h Total Time 1h 35 mins Ingredients Tomato Paste Chicken Broth 50cl of warm water 1.5 tsp of limon juice 1 tsp of Curry powder 1 tsp of turmeric powder 2 tbsp fresh or dried basil or oregano 6 chicken thighs with skin Pepper Salt Utensils 1 filter Chef's Knives 1 ladle 1 immersion blender 1 eating blender 1 electric slow cooker 1 cast iron casserole dish 1 wok 1 dish Preparations Step 1🤗 In a non-stick pan, brown the chicken thighs on the skin side, then on the flesh side to render some fat Step 2🤗 Leave until golden brown Step 3🤗 Add salt and pepper, but not too much Step 4🤗 Preheat the oven to 180°C (thermostat 6), prepare the sauce: crumble the bouillon cube into a container, add all the tomato paste and dilute with the warm water Step 5🤗 Add the basil and lemon juice and a little salt and pepper, the sauce should be consistent but not thick, if necessary add more water Step 6🤗 Place the chicken thighs in a dish, sprinkle them with