Put the tomatoes in a bowl of boiling water for 1 min.
Plunge them into a bowl of ice water.
Thinly slice the onions .Heat the oil in a cooker.Sautee the onions
Put water to boil in a cooker.
Incorporate the eggs with the flour until the dough comes together.
Put the water and the milk powder in a pan
Mix the cooked spinach and the eggs in a blender
Mix the eggs with the flour in a blender.
Bring the beetroot to boil for 25 min.
Place the beetroot, the ginger and the orange juice in a Blender for a few minutes.
Place all the ingredients in a food processor and process until smooth.
Place the olives, garlic, capers, lemon juice and zest in a food processor.
Open the zucchini flowers.
Cut the halloumi into sticks.
Cook with Chef Joe Barza
Make a Veggie Stew with Chef Joe Barza