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Traditional

dining

The way to any family's heart is through the stomach. The same is true for Scapa. If you're looking for a dream recipe to bring the whole family together, why not try lentils with grilled vegetables or a lamb tagine?

Lentils with grilled vegetables

INGREDIENTS:

Red lentils, 1 courgette, 1 aubergine, 1 red sweet pepper, goat's cheese, vegetable stock, olive oil, salt and pepper, dried oregano

PREPARATION:

Add the lentils to the vegetable broth and cook over low heat until al dente. Strain and rinse with cold water. Slice the aubergine and then brush with olive oil, season with salt and pepper, and grill in a pan or in the oven. Slice the courgette and the sweet peppers and grill in a pan or in the oven. Add the lentils to a serving dish and arrange the sliced aubergine, courgette, and sweet pepper on top. Slice the goat's cheese and add to the grilled vegetables. Season with pepper and dried oregano and serve immediately.

Berber tagine with lamb

INGREDIENTS:

½ kg 'Bintje' potatoes, sliced; 1 kg sweet potatoes, thickly sliced; 3 large carrots, cut into long strips; 1 courgette, sliced; 1 red sweet pepper, cut into strips; 1 large onion, sliced into rings; 3 tomatoes, peeled and sliced; 1 kg lamb shoulder, cut into bite-sized pieces; 1 tbsp turmeric; 1 tbsp paprika powder; ½ tsp saffron powder; ½ tsp thyme; olive oil; salt and pepper; flat-leaf parsley.

PREPARATION:

Heat the oven to 180 °C. Mix the spices and a good glug of olive oil in a small bowl. Pour half of the mixture into a tagine. Add the meat to the tagine and place in the oven for 40 minutes. Layer the vegetables over the meat, starting with the carrots (the toughest vegetables should be on the bottom) and finishing with the tomatoes. Pour the rest of the spice mixture over the vegetables and add a splash of water if necessary. Season generously with salt and pepper. Place the lid on the tagine and stew for two hours. Season with chopped parsley and serve.

Fruity crumble

PREPARATION:

400 g self-raising flour, 150 g granulated sugar, 150 g brown sugar, 300 g butter, 1 kg frozen red fruits, 3 apples, 2 kiwis

Heat the oven to 180 °C. Melt the butter and add the two types of sugar and the flour. Pour the red fruits into an oven-proof dish. Cut the apples and the kiwis into chunks and arrange on top of the red fruits. Sprinkle the crumble mix on top. Bake for 30 minutes.

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SCAPA World

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In the mood for a spicy Berber tagine? Looking for must-see places to visit during your trip to Apulia? Scapa Magazine will introduce you to a world of inspiring personalities, styling tips, and beauty.

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