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Mango Mash and Veggie Salsa Snack

Mango Mash and Veggie Salsa Snack

A bit of cooking inspiration needed? How about you surprise your party guests with the following snacks? Make these beautiful teaspoons of dough and use them to serve this mango mash and veggie salsa. You can use them on other things, like hummus, salads, or even stews.

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Ingredients Needed for Mango Mash and Veggie Salsa Snack

1 puff pastry sheet, thawed
2 mangoes
1 tomato, diced
1 small cucumber, diced
1 teaspoon fresh coriander, chopped
1 teaspoon sesame oil
1 teaspoon lime juice
salt

How to Make Mango Mash and Veggie Salsa Snack

  1. Preheat the oven to 360°F/180°C.
  2. Line a baking tray with parchment paper and lay the pastry over it.
  3. Lay the pastry on the tray.
  4. Place 6-7 teaspoons horizontally about 1 inch (2.5 cm) separated from the other.
  5. Using a knife, cut around the perimeter of the spoon leaving a chunk of dough surrounding it.
  6. Press the teaspoons inside the dough and slide the tray into the oven for the next 40 minutes.
  7. In the meantime, cut the mangoes in small dices and mash them.
  8. For the salsa, add the diced tomato and cucumber in a small bowl. Add the coriander, salt, sesame oil, and lime juice. Mix.
  9. Take the dough out of the oven and serve it with the mango mash and veggie salsa.
Dijon-Glazed Salmon with Lentil Salad

Dijon-Glazed Salmon With Lentil Salad

Lentil is often used in Indian and Arab cuisine and is known for a wide variety of health benefits. You can make soups and stews with lentil, but you can also use it as a main ingredient for a salad. So, mix it with some parsley, onion, and arugula and serve it with your favorite kind of meat. Our recommendation for you is a delicious Dijon-glazed salmon!

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Ingredients Needed for Dijon-Glazed Salmon With Lentil Salad

5 ounces of green lentil
2 cups of vegetable stock
1 tablespoon olive oil
7 ounces of salmon fillet or 2 salmon fillets
salt
pepper
2 tablespoons of dijon mustard
1 teaspoon red wine vinegar
1 red onion, thinly sliced
1 ounce arugula
½ lemon
2 tablespoons of parsley, chopped

How to Make Dijon-Glazed Salmon With Lentil Salad

  1. Pour the vegetable stock in a saucepan and heat it over medium heat.
  2. Bring it to a boil, add the lentils and cook them according to the instructions on the package. It should take around 20-30 minutes.
  3. In the meantime, heat the oil in a skillet over medium heat. Lay the salmon fillets on the skillet skin side down. Season it with salt and pepper.
  4. Cook 6 to 7 minutes. Flip the fillets and cook them for 1-2 more minutes. Set them aside. About 30 seconds before turning off the heat, evenly spread 1/2 tablespoon of Dijon mustard over the salmon.
  5. Add the cooked lentils in a large bowl and pour the red wine vinegar. Add the red onion, arugula, parsley, and squeeze the lemon over the salad.
  6. Add the remaining Dijon mustard and season with salt and pepper. Mix everything.
  7. Serve the salmon with the lentil salad!
Spicy Beef Casserole

Spicy Beef Casserole

A hearty and warming casserole can be a complete dish. This is also the case with this one-dish meal. It’s a beef stew with a rich gravy, where you toss carrots, spring onion, ginger, and garlic. Make it cheesy with mozzarella and spice it heavily with a spice mixture made from 4 such condiments.

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Ingredients Needed for Spicy Beef Casserole


For the beef:

¼ cup vegetable oil
1 large onion, diced
6 ounces of beef tenderloin, cubed

For the spice mix:

2 teaspoons of dried coriander
1 teaspoon turmeric
1 teaspoon salt
2 teaspoons of five-spice powder
2 teaspoons of curry powder

For the casserole:

3 ounces of low moisture mozzarella, chopped
1 red chili, chopped
1 spring onion, chopped
2 medium carrots, sliced
4 garlic cloves
1 tablespoon ginger, chopped
1 cup red wine
1 cup water

How to Make Spicy Beef Casserole

  1. For the beef:

    Heat the oil in a skillet over low heat. Add the onion. Cook and stir until tender.

  2. Add the cubed beef and turn the heat to medium. Stir a little.
  3. For the spice mix:

    Add the coriander, turmeric, salt, five-spice powder, and curry powder to a small bowl. Mix them using a teaspoon.

  4. For the casserole:

    Add the spice mix to the skillet. Stir it in. Add the mozzarella. Cook and stir until the beef browns.

  5. Add the red chili and spring onion. Stir them in.
  6. Transfer the mixture to a bigger casserole, add the carrots, garlic, ginger, red wine, and water.
  7. Mix using a spatula, cover the casserole with aluminum foil, then bake for 3 hours at 360⁰F/180⁰C.
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