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Vegan pasta with garlic and wild garlic sauce

Vegan Pasta With Garlic and Wild Garlic Sauce

It’s not the first time (or the last) when we accomplish two goals in one shot. That is because although this pasta dish is purely vegan it can also be served as a side to any meat-eater out there. Anyway, vegan or not, you have to try this sauce.

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Ingredients Needed for Vegan Pasta With Garlic and Wild Garlic Sauce

2-3 tomatoes, sliced
olive oil
salt
pepper
12 ounces pasta
3-4 ounces wild garlic
1 ounce of parsley
1 chili, thickly sliced
7-8 garlic cloves

How to Make Vegan Pasta With Garlic and Wild Garlic Sauce

  1. Place the sliced tomatoes into a baking dish, sprinkle them with olive oil, and season with salt and pepper.
  2. Bake for 20 minutes at 170º/340F.
  3. Fill a pot halfway with water, salt it, and add 2-3 teaspoons of olive oil.
  4. Add the pasta and boil for 8-10 minutes.
  5. Add the wild garlic, parsley, chili, and garlic cloves to a blender, together with 1 tablespoon of olive oil, season with salt and pepper, and mix until even.
  6. Serve the pasta warm, topped with baked tomatoes and green sauce.
White Bean Puree with Spicy Onion and Tomato Sauce

White Bean Puree With Spicy Onion and Tomato Sauce

Why don’t you try this smooth white bean puree? You can flavor it with tahini, thyme, garlic, and even beef stock. And you can pair it with a thick onion and tomato sauce, which you can generously spice with paprika and turmeric. Yummy!

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Ingredients Needed for White Bean Puree With Spicy Onion and Tomato Sauce

2-3 onions, halved
4-5 tablespoons olive oil
1 teaspoon paprika
1 teaspoon turmeric
salt
1-2 tablespoons tomato paste
1-2 tablespoons water
12-14 ounces canned white beans
1/2 cup beef stock
2-3 garlic cloves, crushed
1 tablespoon tahini
1 teaspoon dried thyme
salt
pepper

How to Make White Bean Puree With Spicy Onion and Tomato Sauce

  1. Add the onions to a blender and crush them.
  2. Heat 3-4 tablespoons of olive oil in a pan over low-medium heat and add the onion.
  3. Cook and stir until it starts changing color, then stir in the paprika, turmeric, and a dash of salt.
  4. Stir in the tomato paste, adding the water into the process. Set aside.
  5. Add the beans to a tall measuring glass. Pour the beef stock and the remaining olive oil (1 tablespoon), add the garlic, tahini, and thyme, and season with salt and pepper.
  6. Puree everything.
  7. Serve the pureed beans with tomato and onion sauce.
Shrimp and Celery in Spicy Coconut and Cashew Sauce

Shrimp and Celery in Spicy Coconut and Cashew Sauce

Asian cuisine: a lot of cooking and stirring, a lot of spices and many ingredients. Too many, some people would say. However, at the end of the day (pun intended), the result can be mega-licious, especially if you’re into spices! You better serve this with rice.

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Ingredients Needed for Shrimp and Celery in Spicy Coconut and Cashew Sauce

1 tablespoon olive oil
2 onions, minced
1 ounce of butter
2-3 celery stalks, chopped
1 chili, minced
1 teaspoon curry
1 teaspoon ginger powder
1 cinnamon stick
2 garlic cloves, crushed
1-2 teaspoons cashew butter
2-3 teaspoons lemon juice
1 cup coconut milk
7-8 ounces shrimp
1 spring onion, chopped
2 tablespoon coriander, chopped

How to Make Shrimp and Celery in Spicy Coconut and Cashew Sauce

  1. Heat the olive oil in a saucepan, over low-medium heat, and add the onion. Cook and stir until tender.
  2. Stir in the butter and celery.
  3. Add the chili, curry, and ginger powder. Stir them in and toss the cinnamon stick. Stir.
  4. Keep adding the garlic, cashew butter, and lemon juice. Stir them in.
  5. Do the same with the coconut milk, shrimp, spring onion, and coriander.
  6. Cook and stir for 1 or 2 more minutes and remove from heat.
Cream Cheese and Red Bean-Stuffed Bell Peppers with Tomato Sauce

Cream Cheese and Red Bean-Stuffed Bell Peppers With Tomato Sauce

Oven-baked vegetables are sooo delicious! Over 400ºF, it’s usually roasting and they are equally delicious. However, this threshold is not set în stone. What is certain is that you can fill those baked bell peppers with a mixture made with red beans and cream cheese and then serve everything topped with a tomato sauce. Smoking delicious!

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Ingredients Needed for Cream Cheese and Red Bean-Stuffed Bell Peppers With Tomato Sauce

3 green bell peppers
6 garlic cloves
1 onion, sliced
3 tomatoes, halved
2 jalapenos
1 tablespoon olive oil
1 onion, minced
2-3 garlic cloves minced
1 teaspoon chili flakes
1 teaspoon salt
1 teaspoon basil
6 ounces tomato paste
1/2 cup water
7 ounces cream cheese
1 teaspoon oregano
1 teaspoon Cajun seasoning
7 ounces canned red beans

How to Make Cream Cheese and Red Bean-Stuffed Bell Peppers With Tomato Sauce

  1. Line a baking tray with aluminum foil and place on it the bell peppers, whole garlic cloves, sliced onion, tomatoes, and jalapenos.
  2. Bake for 25 minutes at 360ºF/180ºC.
  3. Heat the olive oil in a pan over low heat and add the minced onion. Cook and stir until tender.
  4. Stir in the minced garlic, chili flakes, salt, and basil.
  5. Add the tomato paste. Cook and stir until it sizzles, then add the water, and cook some more, until reduced.
  6. Add the cream cheese to a bowl and season it with oregano and Cajun seasoning. Also, mix in the red beans.
  7. Transfer the oven-baked veggies to a heat-proof pan, taking care to place the bell peppers on top.
  8. Make a cut along each bell pepper, then fill them with the creamy red bean mixture.
  9. Pour the tomato sauce on top of everything and slide it into the oven for 10 more minutes at 360ºF/180ºC.
Roast Chicken with Minty Green Sauce

Roast Chicken With Minty Green Sauce

It’s time to cook a whole chicken again, but there is no need to get fancy with it. Get your oven ready! For the sake of simplicity, while the chicken is baking, we’ll prepare a hot and thick buttery sauce with spinach, mint, and parsley.

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Ingredients Needed for Roast Chicken With Minty Green Sauce

1 whole chicken
2 tablespoons of olive oil
salt
pepper
3 ounces of butter
2 spring onions, chopped
2 garlic cloves, diced
½ red chili, finely chopped
5 ounces of spinach
1 tablespoon vinegar
1 ounce mint leaves
1 ounce fresh parsley

How to Make Roast Chicken With Minty Green Sauce

  1. Add the chicken to a baking dish. Coat and rub with 2 tablespoons of olive oil, salt, and pepper.
  2. Bake for 1 hour at 360⁰F/180⁰C.
  3. Melt the butter in a pan over low heat. Add the spring onion, garlic, and chili. Stir in and cook for 5 minutes.
  4. Add the spinach. Cook and stir until wilted.
  5. Transfer to a blender and add the vinegar, mint, and parsley. Season with salt and pepper and blend until you have a sauce.
  6. Serve the chicken with green sauce.
Pork Meatballs with Tomato Sauce

Pork Meatballs With Tomato Sauce

If you’re guessing these meatballs have a certain Asian touch, then you’re right. You’ll be using upgraded pork mince, one mixed with carrot, celery, bell pepper, and panko breadcrumbs. You’ll be serving these meatballs covered in a creamy mildly sweet tomato sauce. And what better side-dish for these guys than rice?

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Ingredients Needed for Pork Meatballs With Tomato Sauce

1 onion, quartered
1 carrot, thickly sliced
1 celery stalk, thickly sliced
1 yellow bell pepper, cubed
1 pound pork mince
1 egg
½ teaspoon pepper
3 ounces panko
8 ounces canned tomatoes
3 garlic cloves, crushed
salt
pepper
2 tablespoons water
1 tablespoon sugar
basil leaves

How to Make Pork Meatballs With Tomato Sauce

  1. Add the onion, carrot, celery stalk, and bell pepper to a blender. Mash them.
  2. Add the pork mince, egg, and pepper. Mix until even using a spatula.
  3. Add the panko and mix.
  4. Start shaping meatballs from this mixture. We’ve ended up with 20 of them but your number may vary.
  5. Line a baking dish with parchment paper and transfer the meatballs on it.
  6. Bake for 30 minutes at 360ºF/180ºC.
  7. Add the canned tomatoes and garlic to a pot over low heat. Season with salt and pepper and add the water.
  8. Cook and stir until it starts to simmer, then add the sugar.
  9. Cook and stir for 2-3 more minutes, while seasoning with fresh basil.
  10. Serve the meatballs topped with this tomato sauce. You can serve them over rice.
Green Beans and Sweet Corn with Cheese Sauce

Green Beans and Sweet Corn With Cheese Sauce

If you ever need a quick fix for the main course or a side dish for the meat, then you’d better have this page bookmarked. In no more than 20 minutes you can have this cheese sauce-flavored green bean and sweet corn right on your plate. An excellent idea would be to serve this with some lime and garnished with fresh parsley.

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Ingredients Needed for Green Beans and Sweet Corn With Cheese Sauce

10 ounces frozen green beans
5 ounces sweet corn
2 teaspoons butter
1 tablespoon flour
⅔ cup milk
1 onion, shredded
2 ounces Cheddar, grated
1 teaspoon balsamic vinegar
pepper
salt

How to Make Green Beans and Sweet Corn With Cheese Sauce

  1. Fill a medium pot halfway with water and bring it to a boil.
  2. Add the frozen green beans and sweet corn. Boil for 5 minutes, then strain them and set them aside.
  3. Melt the butter in a pan over medium heat.
  4. Add the flour. Cook and continuously stir using a whisk until the flour has absorbed the melted butter.
  5. Gradually add the milk and keep stirring until you have an even sauce.
  6. Stir in the onion, Cheddar cheese, and balsamic vinegar.
  7. Add the boiled veggies, stir them in and season with salt and pepper.
Shrimp in Tomato Sauce

Shrimp in Tomato Sauce

How about a hearty main course where sunny-side-ups are the stars of the show? That’s right. The tangy acidic mixture of tomatoes and bell peppers, flavored with coriander, oregano, onion, and garlic, is here to highlight the fried eggs.

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Ingredients Needed for Shrimp in Tomato Sauce

¼ cup olive oil
4 ounces shrimp
1 onion, minced
pepper
salt
2 garlic cloves, sliced
½ red bell pepper, diced
½ orange bell pepper, diced
1 tomato, diced
coriander seeds
oregano
⅔ cup canned tomatoes
3 eggs
2 ounces feta cheese, crumbled

How to Make Shrimp in Tomato Sauce

  1. Heat the oil in a pan over low heat and add the shrimp. Stir it in.
  2. Add the onion, season with salt and pepper and stir more.
  3. Add the garlic, red, and orange bell pepper. Stir them in.
  4. Keep adding the diced tomato and the canned tomatoes, then season with coriander and oregano.
  5. Crack the eggs on top of the mixture and add the crumbled feta.
  6. Turn the heat up a little and cook until the eggs are done.
Codfish Cakes with Yogurt Sauce

Codfish Cakes With Yogurt Sauce

Although these tender codfish baked cakes should take you 1 hour or so to prepare them, it surely worth the ‘effort’ (30 minutes refrigeration plus 15 minutes baking… come on!). Pair them with a creamy lemony yogurt and dill sauce. And if you’re really into citrus fruits, consider serving these fish cakes with lemon wedges, too.

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Ingredients Needed for Codfish Cakes With Yogurt Sauce

10 ounces codfish, cubed
salt
2 garlic cloves, crushed
1 tablespoon olive oil
1 egg
1 cup yogurt
1 tablespoon fresh dill, chopped
1 teaspoon lemon juice

How to Make Codfish Cakes With Yogurt Sauce

  1. Add the codfish to the blender and mash it. Transfer to a bowl and season with salt.
  2. Keep adding the garlic, olive oil, and egg. Mix until even using your hands.
  3. Cover with plastic foil and refrigerate for 30 minutes.
  4. Start shaping cakes. We’ve ended up with 12 of them.
  5. Line a baking tray with parchment paper and transfer the patties on it. Bake for 15 minutes at 360⁰F/180⁰C.
  6. Add the yogurt, dill, and lemon juice to a small bowl. Mix them shortly.
  7. Serve the cakes with yogurt dip and with lemon wedges, if you want.
Beef Steak and Beetroot with White Sauce

Beef Steak and Beetroot With White Sauce

You’ll do some cooking for this low-carb and low-cal main dish, up to 2 hours to be more exact. As for us, we’ve managed to be ready in 1 hour and 50 minutes. The baked beetroot and beef steak were worth the wait. And while we waited, we quickly prepared a refreshingly creamy yogurt and goat cheese sauce.

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Ingredients Needed for Beef Steak and Beetroot With White Sauce

2 medium beetroots, peeled
5 ounces beef steak, horizontally halved
1 red onion, quartered
3 garlic cloves
1 tablespoon olive oil
salt
pepper
fresh thyme
2 tablespoons yogurt
1 teaspoon vinegar
2 tablespoons goat cheese, crumbled
1 teaspoon dill, finely chopped
lemon zest
1 teaspoon lemon juice
1 teaspoon olive

How to Make Beef Steak and Beetroot With White Sauce

  1. Wrap the beetroots in aluminum foil, place them in a baking dish and bake them for 60 minutes at 400⁰F/200⁰C.
  2. Add the meat to a baking dish, top with the onion and garlic and drizzle with olive oil.
  3. Season with salt and pepper, place a few thyme sprigs on top and bake for 45 minutes at 350⁰F/180⁰C.
  4. Add the yogurt, vinegar, goat cheese, dill, and olive oil to a small bowl. Season with lemon zest and mix until even.
  5. Slice the meat and beetroot and serve them with white sauce. Garnish with the baked veggies.
Red Peppers in Sweet Mustard Sauce

Red Peppers in Sweet Mustard Sauce

How to preserve the bell peppers? Well, one way is to use a sweetened acidic mustard sauce, seasoned with black peppercorns and flavored with bay leaves. Don’t forget the sealable jars. Is this a nutritious and delicious side-dish, or what?

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Ingredients Needed for Red Peppers in Sweet Mustard Sauce

⅓ cup vegetable oil
⅓ cup vinegar
3 ounces mustard
black peppercorns
salt
3 ounces sugar
bay leaves
1 pound red bell peppers, cut into strips

How to Make Red Peppers in Sweet Mustard Sauce

  1. Add the oil, vinegar, mustard, and sugar to a pan over low heat. Season with peppercorns and salt.
  2. Cook and continuously stir until it simmers. Season with bay leaves and stir in.
  3. Add the bell peppers and stir them in. Cook and stir for 1-2 minutes more.
  4. Transfer the mixture to a preserving jar, season with more peppercorns and seal.
Spaghetti with Beetroot and Basil Sauce

Spaghetti With Beetroot and Basil Sauce

Everyone knows that when cooking spaghetti, it’s the sauce that makes the difference. We cannot go wrong in this case, because we mixed the ever-aromatic basil with beetroot, lemon juice, and parmesan, then cooked everything in butter.

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Ingredients Needed for Spaghetti With Beetroot and Basil Sauce

salt
2 tablespoons olive oil
1 pound spaghetti
1-ounce basil
1½ tablespoon parmesan, grated
2 garlic cloves, crushed
2 teaspoons lemon juice
1 medium-sized beetroot, chopped
pepper
1 tablespoon butter

How to Make Spaghetti With Beetroot and Basil Sauce

  1. Fill a pot halfway with water, bring it to a boil, salt it, then add 1 tablespoon of olive oil and the spaghetti.
  2. Boil them for 10-12 minutes. Set aside.
  3. Add the fresh basil and the remaining tablespoon of olive oil to a blender. Blend.
  4. Keep adding 1 tablespoon of parmesan, the garlic, and lemon juice. Season with salt and blend some more. Set aside.
  5. Add the beetroot to the blender, season with salt and pepper, add the remaining parmesan and blend. Set aside.
  6. Melt the butter in a pan over low heat and add the cooked spaghetti.
  7. Mix the basil sauce and the blended beetroot in a bowl, then add them into the pan.
  8. Cook for 1-2 minutes and stir until even. Serve garnished with more grated parmesan.
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