Pimientos de Padrón al Horno – Oven Baked Peppers from Tenerife

We tried these simply and delicious dish on Tenerife as we escaped the European winter for a few days.

Originally these peppers had been imported from America and now they are very much appreciated in Spain and all over the world. For this recipe you should use small green peppers (called pimientos de Padrón) each one just one bite!

Traditionally these peppers should be fried, after this some salt (with “sal Maldon“) is added and they are served immediately. In this version we will toss them with little olive oil and bake them in the oven.

These are usually served as appetizer, but as side dish works very well for us.

 

Pimientos de Padrón al Horno – Oven Baked Peppers from Tenerife

  • Servings: 4-8
  • Difficulty: easy
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You need:

  • 250 g small green peppers (pimientos de Padrón)
  • 2 tablespoons olive oil
  • Pepper to taste
  • coarsely salt (sal Maldon), to taste

Procedure

  1. Preheat the oven to 200°C.
  2. Wash peppers, pat dry and add oil and pepper.
  3. Toss with your hands to coat them.
  4. Transfer to baking mold (if possible in only one layer).
  5. Sprinkle with salt (you can also add the salt after baking) and bake them until lightly roasted for about 15-20 minutes.
  6. Serve immediately and enjoy!

Autor: https://artandkitchen.wordpress.com/

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Vegetables Potpourri with Preserved Lemon Dressing

It’s always a big advantage havening at home many delicious ingredients ready to be used for surprising good preparation as this salad or side dish with a preserved lemon dressing. I know that this can be hardly be found in your shop, but you can easily prepare some or better than nothing for this recipe use simply a mixture of lemon juice, lemon zest and salt.

For the preparation I used the ingredients listed below, but you can use any vegetables who would fit to be roasted in the oven. I served the dish warmfebeta from the oven, but it can be served lukewarm or cold as salad as well.

Suggestion: prepare more dressing and serve it with grilled chicken breasts.

For the recipe for preserved lemons click HERE

Vegetables Potpourri with Preserved Lemon Dressing

  • Servings: 3-6
  • Difficulty: easy
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You need

Vegetables

  • 1000 small potatoes, peeled (I used yellow and purple ones)
  • 2 small zucchini, sliced
  • 2 red peppers, seed and stem removed, sliced
  • 3 carrots, peeled and sliced
  • 2 tablespoons olive oil
  • Salt to taste

Dressing

  • 1 small preserved lemon (about 80 g)
  • 5 tablespoons olive oil
  • 5 tablespoons water
  • 1 tablespoon grated fresh ginger
  • 4 tablespoons chopped coriander or parsley
  • Pepper to taste

Preparation

  1. Preheat the oven to 200°C/400°F.
  2. Combine all the vegetables and oil in a big bowl, toss to coat with the oil well.
  3. Arrange vegetables in an oven proof mold.
  4. Bake at 200°C/400°F for about 30 minutes until all vegetables are done.
  5. While the vegetables are in the oven combine all the ingredients for dressing in a blender and blend until smooth.
  6. Serve the vegetables warm, lukewarm or cold with the dressing.

Autor: https://artandkitchen.wordpress.com/

Ceviche de Champiñones

Ceviche de Champiñones

Ceviche is very popular dish in Peru mostly with raw fish as main ingredient. You can find many variations of this dish with many different kinds of additional ingredients. This is a vegetarian version!

Quite unusual is the use of mushrooms as main ingredient, but the procedure is the same and you can get a delicious light vegetarian/vegan salad to serve as starter.

You need

  • 1 package champignons mushroom (250 g), washed and sliced
  • 1 small onion, very thinly sliced
  • 1/2 cup lime juice
  • 2 tablespoon olive oil
  • 1 garlic clove, finely chopped
  • 1 red chili pepper, chopped
  • 1 tablespoon fresh cilantro, chopped
  • Pepper to taste
  • Worcestershire sauce, optional
  • Salt to taste
  • Lettuce leaves
  • One sweet potato or yam sliced, boiled (not to soft) and sliced
  • One avocado, sliced pulp

Suggestion for optional ingredients:

Procedure

  1. Place mushrooms over a colander and pour hot water over them. As alternative e you can fry them in a very hot skillet until lightly golden for a few minutes.
  2. Let cool down.
  3. In the meantime soak onions slices in very cold water to make them milder for about 10 minutes. Then drain well.
  4. In bowl marinate the champignons and onions with lime juice, olive oil, chili, cilantro and pepper for about 15 minutes.
  5. Just before serving remove part of the liquid (if too much is produced) and season with Worcestershire sauce and salt to taste.
  6. Serve immediately over a bed of lettuce/sweet potato/yam/avocado.

Balsamic Onions

Balsamic Onions

Have you ever tried to prepare balsamic onions at home? It’s really easy and your will get a very versatile side dish to come your meal and get some very tasty dishes.

I used this as onion salad for our first raclette this year but here some more suggestions:

  • a spoonful for your burgers and sandwiches
  • complete your cold meat or salad appetizers
  • while cooking you can add it to soups, casseroles, pasta sauces or braised dishes
  • serve it to boiling meat or other meat dishes

Prepare this in a big skillet to medium heat, and let the onions cook slowly avoiding burning. In this way the wine and sugars have time to get inside the onion layers and caramelize steadily. Don’t stir while cooking as you want them look attractive!

The quantity of sugar you will add is up to you, it depends on your taste and the way you will use it.

Caramelized onions will keep just fine in the fridge for around a week, but you can also freeze them or place them in jar and make pretty presents. For canning remember to place the bay leaf and the herbs of the side of the jar to make it look more beautiful and sterilize them.

I found that a mixture of yellow and red onions is delicious and looks really beautiful!

Balsamic onions

  • Servings: 8
  • Difficulty: easy
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Autor: https://artandkitchen.wordpress.com/

You Need

  • 8-12 small onions (if possible a mixture of yellow and red onions)
  • 1 1/2 cup of white wine
  • 1-3 tablespoons brown sugar (for the raclette side dish I used only one)
  • 1 bay leaf
  • 4-8 savory or thyme springs (I used the winter savory, Satureja montana)
  • 1 teaspoon peppercorns
  • Salt to taste
  • 4 tablespoons balsamic vinegar

Procedure

  1. Trim the tip and as less as possible of the root from the onions, cut them in half and remove the skins. Slice the onion vertically in wedges
  2. Add all the onions to the skillet add 1 cup of wine, sugar herbs, peppercorns and salt and cook slowly covered for about 20 minutes.
  3. Remove lid and cook until wine liquid is almost evaporated and onions begins to caramelize.
  4. When your onions have finished cooking, pour 1/4 cup wine. As the liquid bubbles, scrape up the fond and stir it into the onions. Use additional liquid as necessary to scrape up gently all the fond. Salt the onions to taste.
  5. Let them cool in the skillet and transfer to a serving dish or storage container.