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Filet Mignon

Filet Mignon and Mashed Potatoes

You don’t need to go to a restaurant to have an excellent filet mignon. You can make it by yourself. First, cook the sides, because filet mignon needs some to bring out the flavor in it. Mix together mashed potatoes, red and spring onion, milk, and butter. Then cover the beef with olive oil, onion flakes, and diced onion and grill it to perfection.

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Ingredients Needed for Filet Mignon and Mashed Potatoes

For the veggie mixture:

3 potatoes
1 teaspoon olive oil
pink himalayan salt
pepper
¼ cup milk
1 ounce butter
½ red onion, diced
1 spring onion, chopped

Preparing the beef:

1 pound beef tenderloin, sliced in two
1 tablespoon olive oil
1 teaspoon onion flakes
pepper
½ red onion, diced
5 ounces of bacon, sliced

For garnishing:

1 radish
lemon zest
5 ounces of lettuce

How to Make Filet Mignon and Mashed Potatoes

  1. For the veggie mixture:
    Poke the potatoes using a fork, put them into a baking dish, sprinkle some salt and pour the olive oil over them. Roast for 40 minutes at 425⁰F/220⁰C.
  2. Remove the skin from the potatoes and add the pulp to a bowl. Mash them using a hand blender. Add the milk, butter, some salt, and pepper and mix all. Continue by adding part of the diced red onion and spring onion and mix some more. Set aside.
  3. Preparing the beef:
    Place the beef tenderloin on the work surface, drizzle the olive oil, cover with onion flakes and season with pepper. Wrap the two slices of bacon around each tenderloin piece. Grill for 7 minutes.
  4. Turn on the other side, add the remaining diced onion and grill again for 7 minutes.
  5. Serve the grilled beef and the onion mashed potatoes, garnished with radish slices, lettuce and lemon zest.
salmon spaghetti

Salmon Spaghetti

Whenever you want to make a simple pasta recipe, you don’t need that many ingredients. Boil the spaghetti that you have left in the pantry. Then cook a piece of salmon with onion, butter, and garlic. For the third step, cook them together and then let your senses rejoice. This just disappears off your plate.

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Ingredients Needed for Salmon Spaghetti

1 teaspoon salt
16 ounces of spaghetti
½ cup vegetable oil
1 onion, chopped
1 tablespoon butter
2 garlic cloves, sliced
salt
pepper
1 teaspoon fresh thyme, chopped
5 ounces of salmon, chopped
1 tablespoon parmesan, grated
lemon juice

How to Make Salmon Spaghetti

  1. Fill a pot halfway with water and bring it to a boil over medium heat, add the salt. Add the spaghetti and cook it according to the instructions on the package. Strain and set aside.
  2. Heat the vegetable oil in a skillet over medium heat. Add the onion, butter, and garlic. Cook and stir until the onion is tender. Add salt, pepper, and fresh thyme. Cook and stir a little more.
  3. Add the salmon, pasta, parmesan, some pepper, and lemon juice. Cook and stir for 10-15 minutes.
  4. Serve the spaghetti and pasta garnished with a lemon slice.
veggie and egg kebab

Veggie and Egg Kebab

Mediterranean cuisine is well-known around the world. And its dishes are quite famous. For this recipe, we put our own spin on the kebab. We flavored the minced meat with paprika, seven spice powder, chili, and curry but also with onion, garlic, and egg. Then the salad: lettuce, baby spinach, and cherry tomatoes. Now it’s your turn to play!

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Ingredients Needed for Veggie and Egg Kebab


Preparing the meat:

10 ounces of minced meat
½ onion, shredded
1 teaspoon seven spice powder
1 teaspoon paprika powder
1 teaspoon chili flakes
1 teaspoon curry powder
1 egg
1 garlic clove, crushed

For the salad:

3 ounces of lettuce
3 ounces of baby spinach
3 ounces of cherry tomato
lemon juice
6 teaspoons of vegetable oil
salt

How to Make Veggie and Egg Kebab

  1. Preparing the meat:
    Add the minced meat in a bowl and, using your hands, mix in the onion, seven spice powder, paprika, chili, curry, egg, and garlic.
  2. Make meat patties, place them on the grill and cook them. We ended up with 9 meat rolls.
  3. For the salad:
    Add the lettuce, baby spinach, cherry tomatoes, lemon juice, vegetable oil, and salt into a bowl and mix them using two spatulas.
  4. Serve the kebab patties with salad.
veggie and kebab tortilla

Kebab and Leafy Greens Wrap

This dish is inspired by the tasty intersection of Arabic and Mediterranean cuisine. The minced meat grilled on skewers is rich and full of intriguing spices (coriander, turmeric, chili, and cumin to name just a few), while it’s paired with something green and full of fiber: a mix of lettuce, baby spinach, and onions.

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Ingredients Needed for Kebab and Leafy Greens Wrap


Preparing the meat:

10 ounces of minced meat
1 teaspoon pepper
1 teaspoon coriander powder
1 teaspoon turmeric
1 teaspoon chili powder
1 teaspoon cumin powder
1 teaspoon thyme powder
1 teaspoon salt
1 tablespoon raisin
lemon juice
6 teaspoons of vegetable oil
1 garlic clove, crushed

For the salad:

3 ounces of lettuce
3 ounces of baby spinach
1 ½ red onions, sliced
6 tablespoons of pomegranate seed
lemon juice
6 teaspoons of vegetable oil
salt
3 tortilla wraps
greek yogurt
fresh parsley, chopped, for garnishing

How to Make Kebab and Leafy Greens Wrap

  1. Preparing the meat:
    Add the minced meat into a bowl and, using hands, mix in the pepper, coriander, turmeric, chili, cumin, thyme, salt, raisins, lemon juice, and garlic.
  2. Place the meat on skewers and cook it using the sandwich maker grill. We ended up with 9 meat rolls.
  3. For the salad:
    Add the lettuce, baby spinach, red onion, pomegranate, lemon juice, vegetable oil, and salt into a bowl and mix them using two spatulas.
  4. Place each tortilla in a skillet over low heat and heat it a little until it starts changing color.
  5. Fill each tortilla with 3 meat rolls and salad and add some Greek yogurt and fresh parsley, too. Wrap it and serve it.
lamb fore shanks with rice

Lamb Foreshanks With Rice

Flavorful lamb meat should definitely get more attention. For this dish, we used two foreshanks which we cooked with onion and peppercorns. The rice was simmered in vegetable stock with some onion for an even more layered flavor. The final touches are to die for! Cloves, star anise, turmeric, and cinnamon bring their own contribution to your tasting pleasure!

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Ingredients Needed for Lamb Foreshanks With Rice


For the meat:

water
2 bone-in lamb foreshanks 10 ounces each
1 onion
1 teaspoon peppercorn
salt
2 bay leaves
vegetable oil

Cooking the rice:

1 tablespoon vegetable oil
1 onion, chopped
4 ounces of rice
¼ cup vegetable stock
cloves
star anise
1 teaspoon turmeric
1 cinnamon stick
salt
1 teaspoon raisin

How to Make Lamb Foreshanks With Rice

  1. For the meat:
    Fill a cooking pot halfway with water and place it over high heat. Add the lamb foreshanks, onion, peppercorns, salt, and bay leaves. Cook for 40-50 minutes.
  2. Heat the vegetable oil in a skillet over medium heat. Remove the meat from the bone and add it to the skillet. Cook it until golden brown.
  3. Cooking the rice:
    Heat the vegetable oil in a skillet over low heat. Add the chopped onion and start cooking it.
  4. Add the rice and stir a little. Add the vegetable stock, cloves, star anise, and turmeric and stir some more.
  5. While cooking, add the cinnamon stick, salt, and raisins. Simmer until reduced.
  6. Serve the rice together with some lamb.
lahmajoun with yogurt topping

Lahmajoun With Yogurt Topping

Lahmajoun is also called Armenian pizza or Turkish pizza and is a great on-the-go dish. This delicious treat is complex and flavorful, but all the work you put into it is definitely worth it. We’ve made our own dough and then added the great toppings like onion, pickled red bell pepper, mincemeat and a lot of herbs and spices.

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Ingredients Needed for Lahmajoun With Yogurt Topping


For the dough:

1 tablespoon active dry yeast
1 teaspoon sugar
¼ cup milk
4 cups of flour
1 teaspoon salt
2 cups of water

For the onion-bel pepper mix:

1 tablespoon vegetable oil
1 onion, chopped
½ pickled red bell pepper, chopped

Preparing the meat:

10 ounces of minced meat
1 tablespoon tomato sauce
1 teaspoon paprika powder
1 teaspoon curry powder
1 teaspoon chili flakes
1 teaspoon pepper
1 teaspoon salt
4 leaves fresh mint

For the yogurt mix:

1 ¼ cups of yogurt
5 teaspoons of fresh parsley, chopped
lime juice
pepper
fresh parsley for garnishing)

How to Make Lahmajoun With Yogurt Topping

  1. For the dough:
    Add the active dry yeast, sugar, and milk in a small bowl. Mix them.
  2. Strain the flour into the mixing bowl (keep some for later, when you’ll knead the dough), add the salt and active dry yeast mix. Start mixing until you have a dough. Add the water while mixing. Then set it aside and let it rise for 30 minutes.
  3. For the onion-bell pepper mix:
    Heat the vegetable oil in a skillet over low heat.
  4. Add the onion and pickled red bell pepper in the skillet. Cook and stir until the onion is tender.
  5. Preparing the meat:
    Add the minced meat, tomato sauce, paprika powder, curry powder, chili flakes, pepper, salt, and mint in a large bowl. Add the onion-bell pepper mixture, and combine them all.
  6. For the dough (again):
    Spread some flour on the work surface, knead the dough a bit and portion it into 5 lumps.
  7. Take each lump of dough, press it with the hand to flatten it, roll it out with a rolling pin, giving it an ovoid form. Spread minced meat mix on it.
  8. Bake them for 25 minutes at 360⁰F/180⁰C.
  9. For the yogurt mix:
    Add the yogurt, fresh parsley, lime juice, and some pepper in a bowl and mix them.
  10. Serve each lahmajoun with some yogurt mix spread on it.
lahmajoun with yogurt and hot mango sauce

Lahmajoun With Yogurt and Hot Mango Sauce

For this Turkish dish, we made, of course, our own dough. We topped it with hot mango sauce and minced meat which we mixed with cooked onion and bell pepper, and flavored with plenty of herbs and spices. Finally, we added a flavored yogurt mix for the perfect intersection of different textures, temperatures, and flavors.

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Ingredients Needed for Lahmajoun With Yogurt and Hot Mango Sauce


For the dough:

1 tablespoon active dry yeast
1 teaspoon sugar
¼ cup milk
4 cups of flour
1 teaspoon salt
2 cups of water

For the onion-bell pepper mix:

1 tablespoon vegetable oil
1 onion, chopped
½ red bell pepper, chopped

Preparing the meat:

10 ounces of minced meat
1 tablespoon tomato sauce
1 teaspoon paprika powder
1 teaspoon curry powder
1 teaspoon chili flakes
1 teaspoon pepper
1 teaspoon salt
4 leaves fresh mint
5 tablespoons of spicy mango sauce

For the yogurt mix:

1 ¼ cups of yogurt
5 teaspoons of chili flakes
5 teaspoons of dried oregano
5 teaspoons of curry powder
pepper
fresh parsley (for garnishing)

How to Make Lahmajoun With Yogurt and Hot Mango Sauce

  1. For the dough:
    Add the active dry yeast, sugar, and milk. Mix them.
  2. Strain the flour into the mixing bowl, add the salt, and active dry yeast mix. Start mixing until you have a dough. Also, while mixing add the water. Set aside and let it rise for 30 minutes.
  3. For the onion-bell pepper mix:
    Heat the vegetable oil in a skillet over low heat.
  4. Add the onion and red bell pepper. Cook and stir until the onion is tender.
  5. Preparing the meat:
    Add the minced meat, tomato sauce, paprika powder, curry powder, chili flakes, pepper, salt, mint and onion-bell pepper mix. Mix them.
  6. For the dough (again):
    Spread flour on the work surface, knead the dough a bit and portion it into 5 lumps.
  7. Take each lump of dough, press it with the hand to flatten it, roll it out with a rolling pin, giving it an ovoid form. Spread a tablespoon of hot sauce with mango on each flattened dough piece.
  8. Make small patties from the minced-meat mix and place 4-5 on each flattened dough piece.
  9. Bake them for 25 minutes at 360⁰F/180⁰C.
  10. For the yogurt mix:
    Add the yogurt, chili flakes, dried oregano, curry powder and some pepper into a bowl and mix them.
  11. Serve each lahmajoun with some yogurt mix spread on it.
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