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
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.
As soon as asparagus appear in the shops I feel attracted from them and I love to bring the spring on our dishes. The fist asparagus I bought this year were the white ones, usually not my favorites, but in this case the simplicity of the recipe and the addition of the first mint which was just coming in these days this dish turned in a winner.
During the preparation I saw my basil in the pot and I decided to try it as well; the result was so delicious that my family could not say which of both variations the best was!
To the cooking technique: to complete the meal some carbs would be great and my method was a layer of potatoes half covered with water and trimmed and peeled asparagus laying on the grid of potatoes. In this way the potatoes had been boiled and the asparagus steamed!
This recipe can be prepared with a minimum of salt as the lemon juice will add “what” you are looking for!
You can also simply boil, steam or grill you green or white asparagus and serve this delicious sauce.
Asparagus on Potatoes with Butter-Lemon and Herbs Sauce
400-600 g potatoes, peeled and cut into sticks (as much as you need for 2 people)
500 g asparagus, trimmed and peeled
3 tablespoons butter
3 tablespoons lemon juice (alternative lime juice)
2 tablespoons fresh mint/basil leaves, chopped or thinly sliced
1 lemon zest, grated or finely chopped
Salt and pepper to taste
Take a mold which would fit with the size of the asparagus and first arrange the potatoes on the bottom. Add one centimeter of lightly salted water, cover (you can use some foil) and boil for about 10 minutes.
Lay asparagus on the potatoes grid, cover and bring gently to simmer.
In the meantime place butter, lemon juice and lemon zest in a small saucepot to melt partially (I used my pot for Greek coffeeJ!) or use the microwave for this. Remove from fire and stir well to combine. Add herbs (reserve some for decoration if you like) and season with salt and pepper if needed and stir again.
When potatoes are done and asparagus is tender but still firm, drain carefully all the water and drizzle with the aromatized butter. Sprinkle with additional herbs and serve immediately.
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.
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
One sweet potato or yam sliced, boiled (not to soft) and sliced
One avocado, sliced pulp
Suggestion for optional ingredients:
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.
Let cool down.
In the meantime soak onions slices in very cold water to make them milder for about 10 minutes. Then drain well.
In bowl marinate the champignons and onions with lime juice, olive oil, chili, cilantro and pepper for about 15 minutes.
Just before serving remove part of the liquid (if too much is produced) and season with Worcestershire sauce and salt to taste.
Serve immediately over a bed of lettuce/sweet potato/yam/avocado.
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!
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
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
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.
Remove lid and cook until wine liquid is almost evaporated and onions begins to caramelize.
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.
Let them cool in the skillet and transfer to a serving dish or storage container.
For all those who have a lot zucchini in the garden (or eggplants), those who love to eat light food, those who love tasty food and those who love Italian food… this is the perfect recipe.
I love to prepare my tomatoes sauce myself (marinara sauce), for this reason I have always some self-made canned one on hand, but you can buy some or take a few minutes and prepare it yourself while you are roasting the zucchini.
This eggplant and or zucchini parmigiana is a fat reduced version of the traditional Parmigiano, almost no oil is necessary and you will not miss it for sure.
For this reason instead of frying the vegetables in a lot of oil, you will roast them in the oven or grilled in a non-stick grilling skillet.
2 kg eggplants (and/or zucchini)
salt to spread over eggplants
4 tablespoons olive oil
200 g fat-reduced mozzarella cheese, thinly sliced or roughly grated
150 g parmigiano cheese, thinly sliced (parmesan cheese)
2-3 cups marinara sauce (if possible with basil and oregano)
Slice your vegetables lengthwise, the slices should be about 5 mm thick.
If you use eggplants place them in a big bowl and spread salt on them. Stir to coat them well. After 30 minutes rinse them and press out the water. This step is not necessary for zucchini.
Turn on your oven to high broil or preheat your non-stick grilling skillet.
Pour oil over the vegetables and coat them with your hands.
Place one layer of eggplants or zucchini on your baking try (I use a silicon map for this as it is easier to clean) and broil on both sides until they change the color to light brown. Repeat with all vegetables. The same procedure with the skillet.
Place your vegetables slightly vertical in your mold (or single portion molds) and add mozzarella and parmesan cheese between the layers.
Combine marinara sauce with oregano and pesto and pour over the zucchini
Bake 30 minutes 350°F/180°C or until sizzling but not burning.
This eggplant dish is one of the most famous Turkish dishes and you can find many variations on them. İmam bayildi means “the imam fainted”. This is very popular in Greece under the same name: Ιμάμ Μπαϊλντί.
A legends tell that an imam (Muslim priest) swooned because he had too much of this delightful dish.
Some recipes added green peppers and most are prepared in the skillet. In my variation we used the skillet only to prepare the filling as we baked the dish. We also added some feta and potatoes to the mold. In this way we have a delicious full meal.
4 medium eggplants (ca. 600-800 g)
1/3 cup olive oil
500 g onions, sliced
3 garlic cloves, chopped
500 g tomatoes, chopped (or 1 can of 450 g)
2 tablespoons parsley, chopped
pepper to taste
200 g feta (cut into 4 portions)
600 to 800 g potatoes, peeled in cubes (optional)
Wash the eggplants and make a big long cut for the filling.
Place the eggplant in a baking mold and broil turning them from time to time until soft. Set aside. Some people remove strips of the skin and place them in salted water to remove the liquid that may be bitter and then they fill it directly.
In the meanwhile (but keep an eye to the eggplants!) fry the onions in the remaining oil, when they are soft add the garlic and fry 3 more minutes.
Add the half of the tomatoes, parsley, and pepper. Adjust salt and pepper to your taste.
Adjust the eggplant in a mold (cut side up) and fill them with the onions mix, but reserve at least 3 tablespoons of filling in the skillet.
Arrange the potatoes (if used) around the eggplants.
Add the remaining tomatoes to the onion in the pan. Add some salt (about 1/2 teaspoon) and cover your eggplants and potatoes with this tomatoes sauce.
Place the feta over the filling and press the pieces partially inside of the sauce.
Bake for about one hour at 170-180°C or until the potatoes are ready. From time to time check if it is not drying too much, if necessary add 1/2 cup of water.