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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.
Hot and Spicy Lemon Pickle

Hot and Spicy Lemon Pickle

This recipe comes to us right from Indian cuisine. Follow us and you’ll get instant pickled lemon which you can serve as a sauce or even eat as a side-dish. Usually, Indians add a lot more spices and nothing can stop you to do exactly that. You can preserve this for up to 3-4 months, just to be sure. Just so you know, those spices are really doing their job!

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Ingredients Needed for Hot and Spicy Lemon Pickle

1 tablespoon olive oil
2 tablespoons mustard seeds
2 teaspoons red peppercorns
1 teaspoon paprika
1 teaspoon curry
2-3 tablespoons apple cider vinegar
3-4 lemons, cubed
water

How to Make Hot and Spicy Lemon Pickle

  1. Heat the olive oil in a smaller pot over low heat.
  2. Add the mustard seeds. Cook and stir for 1 minute.
  3. Add the peppercorns, paprika, and curry. Cook and continuously stir until reduced.
  4. Pour the vinegar and bring to a sizzle.
  5. Add the cubed lemons, stir them in, cover with the lid, and cook for 20 minutes on low heat.
  6. Transfer to a sealable jar and cover with water.
Spicy Baked Potatoes with Tuna Salad

Spicy Baked Potatoes With Tuna Salad

Today’s main course brings generously spiced baked potatoes and lemony tuna mixed with sweet corn, cherry tomatoes, and spring onion. We’ve spiced them potatoes with tarragon, curry, and garlic, but this shouldn’t stop you from adding other spices. And please, use just olive oil, this time.

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Ingredients Needed for Spicy Baked Potatoes With Tuna Salad

3-4 potatoes, cubed
1 tablespoon olive oil
1-2 teaspoons garlic powder
1-2 teaspoons tarragon
1 teaspoon curry
7-8 ounces canned tuna
2-3 teaspoons lemon juice
1 spring onion, chopped
1/2 cup sweet corn
4-5 cherry tomatoes, quartered
salt
pepper

How to Make Spicy Baked Potatoes With Tuna Salad

  1. Add the potatoes to a bowl, drizzle them with olive oil and spice them with garlic powder, tarragon, and curry. Mix.
  2. Transfer the spiced potatoes to a parchment paper-lined baking dish or baking tray.
  3. Bake for 25 minutes at 380ºF/190ºC.
  4. Add the tuna to another bowl and drizzle with lemon juice. Keep adding the spring onion, sweet corn, and cherry tomatoes, season with salt and pepper then mix everything.
  5. Serve the salad and the spiced potatoes together.
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.
Spicy Chicken Meatballs with Avocado Cream

Spicy Chicken Meatballs With Avocado Cream

Is this spicy snack going to let your guests speechless and mouthful, or is it going to let them mouthful and speechless? Tender chicken mince spiced and mixed with chickpea flour and a lemony avocado and sour cream mixture on top of it. There’s your answer!

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Ingredients Needed for Spicy Chicken Meatballs With Avocado Cream

12 ounces chicken mince
1 egg
1 tablespoon chickpea flour
½ onion, diced
turmeric
salt
paprika
pepper
1 teaspoon fresh parsley, chopped
1 teaspoon olive oil
1 avocado, halved
2 tablespoons sour cream
1 teaspoon lemon juice

How to Make Spicy Chicken Meatballs With Avocado Cream

  1. Add the chicken mince, egg, chickpea flour, and onion to a bowl.
  2. Season with turmeric, salt, paprika, and pepper. Add the parsley and olive oil, then mix until even using your hands.
  3. Cover with plastic foil and refrigerate for 30 minutes.
  4. Start shaping meatballs. We’ve ended up with 16, but your number may vary.
  5. Line a baking tray with parchment paper and transfer the meatballs on it.
  6. Bake for 25 minutes at 360⁰F/180⁰C.
  7. Scoop out the avocado pulp and add it to a bowl. Add the sour cream and lemon juice.
  8. Mix until even, then transfer the mixture to a piping bag.
  9. Place the meatballs on a serving tray, top them with avocado cream and garnish them with fresh parsley.
Thai Sea Bass in Spicy Sauce

Thai Sea Bass in Spicy Sauce

If you’re in a mood for Asian flavors, this Thai sea bass may just do the trick. It’s a 35-minute job where you grill (we used a grill pan, by the way) the fish, then bake it in a hot aromatic sauce. The latter one is as rich as the Asian cuisine: coconut milk, star anise, ginger, and cinnamon, to name just a few.

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Ingredients Needed for Thai Sea Bass in Spicy Sauce

1 cinnamon stick, crumbled
1 star anise
1 tablespoon peppercorns
1 red onion, chopped
1 tablespoon ginger, chopped
4 garlic cloves
2 chili peppers, sliced
2 tablespoons lime juice
lime zest
2 tablespoons fish sauce
0.5 cup fresh coriander, chopped
1 cup of coconut milk
12 ounces of sea bass, gutted

How to Make Thai Sea Bass in Spicy Sauce

  1. Add the cinnamon, star anise, and peppercorns to a grinding mortar and crush them.
  2. Transfer the mixture to the blender. Add the red onion, ginger, garlic cloves, and chili peppers. Blend.
  3. Transfer to a bowl and season with lime zest. Add the lime juice, fish sauce, coriander, and coconut milk. Mix.
  4. Heat the grill pan over medium-high heat and add the fish. Cook for 4 minutes on both sides, or until grill marks appear.
  5. Season with salt and transfer the fish to a baking dish.
  6. Pour the spicy sauce on top, then bake for 20 minutes at 350⁰F/175⁰C.
Pulled Pork with Spicy Tomato Sauce

Pulled Pork With Spicy Tomato Sauce

Hmm, tender pulled pork … You can achieve this degree of tenderness by using the slow cooker. Just “forget” the meat in there for 5 hours at low temperature. Let it borrow the tomato and spices’ aromas and then use the liquid resulted from cooking the pork to put together a thick sauce.

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Ingredients Needed for Pulled Pork With Spicy Tomato Sauce

2 teaspoons of mixed spice
1 tablespoon brown sugar
2 cups of tomato purée
1 cup water
2 teaspoons of apple cider vinegar
1 ½ pounds of pork neck
1 onion, chopped
bay leaves
2 tablespoons of cornstarch

How to Make Pulled Pork With Spicy Tomato Sauce

  1. Add the mixed spices, brown sugar, tomato puree, water, and apple vinegar to a bowl. Whisk until even.
  2. Add the pork neck to the slow cooker. Add the onion and a few bay leaves, too. Pour the spicy tomato mixture over them.
  3. Cover with the lid and cook for 5 hours on low temperature.
  4. Transfer the cooked meat on a plate and set it aside. Pour the liquid resulted from cooking the meat into a smaller pot over low heat.
  5. Shortly mix the cornstarch with 1 tablespoon of water in a small bowl, then add it to the pot. Cook and whisk until reduced.
  6. Transfer the meat on the work surface and shred it. Serve it topped with the thick sauce over some greens.
Spicy Sriracha-Buttered Shrimp

Spicy Sriracha-Buttered Shrimp

A mere 15 minutes is all you need for these shrimp to wait for you on your plate to splurge on them. Cook them in ghee to get a buttery result and spice the things up a little bit by tossing turmeric and sriracha into the pan.

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Ingredients Needed for Spicy Sriracha-Buttered Shrimp

1 teaspoon turmeric
pepper
sea salt
2 garlic cloves, crushed
saffron
2 tablespoons of ghee
1 small onion, minced
2 tablespoons of sriracha
1 pound shrimp

How to Make Spicy Sriracha-Buttered Shrimp

  1. Add the turmeric and crushed garlic to a small bowl. Season with sea salt, pepper, and saffron. Mix until even.
  2. Heat the ghee in a skillet over low heat and add the onion. Cook and stir until tender.
  3. Add the spice mixture and stir it in.
  4. Turn the heat to medium-high. Add the sriracha and shrimp. Stir them in, then cook for 5 minutes while occasionally stirring.
One-Pot Spicy Chicken Drumsticks

One-Pot Spicy Chicken Drumsticks

Could you say no to low-carb richly flavored drumsticks? Cook them in one pot over low heat and all the aromas will blend irresistibly. We’re talking here about juicy tomatoes, smoky onion, and a whole array of spices and herbs, from marjoram and ginger through to turmeric and cumin.

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Ingredients Needed for One-Pot Spicy Chicken Drumsticks

1 teaspoon olive oil
1 medium onion, minced
2 garlic cloves, crushed
1 teaspoon paprika
salt
1 teaspoon turmeric
1 teaspoon coriander seeds
1 teaspoon fennel seeds
pepper
½ teaspoon cumin powder
½ teaspoon ginger powder
1 medium tomato, diced
2 cups of water
6 skinless chicken drumsticks
1 medium eggplant, diced
1 teaspoon dried marjoram
1 tablespoon fresh parsley for garnishing

How to Make One-Pot Spicy Chicken Drumsticks

  1. Heat the olive oil in a pot over low heat. Add the onion and garlic. Cook and stir until tender.
  2. Season with paprika, salt, turmeric, coriander, fennel, pepper, cumin, and ginger. Stir them in.
  3. Add the tomatoes and stir them in. Add the water and drumsticks. Cover with the lid and bring to a boil.
  4. Add the eggplant and marjoram. Stir in. Cover again with the lid and simmer for 20 minutes. Serve garnished with fresh parsley.
Spicy Scrambled Tofu

Spicy Scrambled Tofu

What about a quick breakfast with an Asian touch? First, let’s prepare something spicy to season it with. Turmeric, cumin, and paprika seem like good choices. We mix it into the crumbled tofu and then saute them together. You can try serving it either spread on toast or bundled up in a grain wrap. If you’re not eating it right from the plate, that is.

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Ingredients Needed for Spicy Scrambled Tofu

1 teaspoon turmeric
½ teaspoon cumin powder
½ teaspoon paprika
1 tablespoon water
sea salt
pepper
1 teaspoon olive oil
1 spring onion, chopped
2 garlic cloves, crushed
¾ cup tofu, crumbled

How to Make Spicy Scrambled Tofu

  1. Add the turmeric, cumin, paprika, and water to a small bowl. Season with sea salt and pepper and mix until smooth. Set aside.
  2. Heat the olive oil in a skillet and add the spring onion. Cook and stir until tender. Add the garlic and stir it in.
  3. Add the tofu and stir in. Add the spice seasoning over it. Mix to color the tofu with the seasoning. Cook and stir for 2 minutes more.
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