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chickpeas-and-bulgur-lamb-chops

Chickpea and Bulgur Lamb Chops

Lamb – it’s a love it or hate it type of meat. We love it, so we fried a few lamb chops, then cooked them in a flavorful mix of onion, sumac, salt, pepper, garlic, and vegetable stock. We separately cooked the chickpeas and bulgur, together with onion, red bell pepper, dried red currants, paprika, and curry powder. At the end, we brought in the chops and baked the whole thing.

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Ingredients Needed for Chickpea and Bulgur Lamb Chops


Frying the lamb chops:

¼ cup vegetable oil
10 small-sized lamb chops, approx. 150 grams each
salt
pepper

Cooking the lamb chops in stock:

1 onion, chopped
½ teaspoon sumac
1 teaspoon salt
1 teaspoon pepper
1 tablespoon vegetable oil
1 cup vegetable stock
7 garlic cloves, cracked
1 cup water

Cooking the chickpeas and bulgur:

1 tablespoon vegetable oil
1 onion, chopped
1 teaspoon paprika powder
8 ounces of chickpea
1 red bell pepper, chopped
salt
14 ounces of bulgur
1 cup water
1 teaspoon curry powder
1 tablespoon dried redcurrant
pepper

How to Make Chickpea and Bulgur Lamb Chops

  1. Frying the lamb chops:
    Heat the vegetable oil in a large skillet over medium-high heat.
  2. Add the lamb chops, salt, and pepper and cook the meat on both sides until it turns golden brown. Set the chops aside.
  3. Cooking the lamb chops in stock:
    Chop the onion and add it to the same skillet. Cook the onion over low heat, while stirring, until it starts getting tender.
  4. Add the sumac, salt, and pepper and stir a bit.
  5. Add the vegetable oil and the cooked chops. Cook and stir for a few minutes.
  6. Add the vegetable stock, cook and stir. Bring it to a boil.
  7. Crush the garlic cloves with the flat blade of a knife, then add them to the skillet. Add the water, cover and simmer for 15-20 minutes. Set aside.
  8. Cooking the chickpeas and bulgur:
    Heat the vegetable oil in a saucepan over low heat.
  9. Chop the onion and the red bell pepper. Add the onion, paprika powder, chickpeas, and red bell pepper to the saucepan. Cook, stirring often.
  10. Add some salt and the bulgur. Cook and stir a little.
  11. Add the water, curry powder, dried red currants, and pepper. Stir, cover and cook until the water is gone. The whole process of cooking the chickpeas and bulgur should last about 1 hour.
  12. Add the bulgur mixture to a baking dish in an even layer, then add the cooked lamb chops on top, while also taking care to add some of the sauce resulted from the simmer.
  13. Bake in the oven for 30 minutes at 360⁰F/180⁰C.
  14. Garnish with fresh parsley.
tomato and parmesan spaghetti

Tomato and Parmesan Spaghetti

If you want to make some quick spaghetti just cook it in boiling water. Then cook them in some garlic-flavored oil with chili flakes, sun-dried tomatoes, fresh basil, and parmesan. It’s a simple dish, but an effective one!

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Ingredients Needed for Tomato and Parmesan Spaghetti

5 ounces of spaghetti
¼ cup olive oil
1 garlic head
½ teaspoon chili flakes
2 ounces of sun-dried tomato
fresh basil
2 tablespoons of parmesan

How to Make Tomato and Parmesan Spaghetti

  1. Fill a cooking pot halfway with water, bring it to a boil over medium heat and add some salt. Add the spaghetti and cook it according to the instructions on the package.
  2. Add the olive oil in a large skillet and heat it over medium heat. Cut the garlic head in half and drag one of the halves through the heating oil on the pan’s bottom, to flavor the oil. Remove the garlic half.
  3. Add the chili flakes, sun-dried tomatoes, 1 handful of fresh basil, and the cooked spaghetti, then stir for about 1 minute. Add the parmesan and stir again. Serve warm!
asparagus and mozzarella chicken breast

Asparagus and Mozzarella Chicken Breast

This dish is a nice bundle of flavors waiting to be unpacked. After butterflying a chicken breast, we stuffed it with mozzarella and asparagus, coated it with a paprika-garlic-lemon zest mixture, and double-cooked it. First over medium heat and then in the oven. We found that the softness in asparagus and mozzarella paired so well with the crispness of the chicken meat.

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Ingredients Needed for Asparagus and Mozzarella Chicken Breast

5 ounces of chicken breast
salt
pepper
2 fresh mozzarella slices
3 asparagus stalks
2 tablespoons of vegetable oil

For the paprika-garlic-lemon mix:

½ teaspoon salt
½ teaspoon pepper
1 teaspoon paprika powder
1 teaspoon garlic powder
1 teaspoon lemon zest

How to Make Asparagus and Mozzarella Chicken Breast

  1. Butterfly the chicken breast, add salt and pepper on it, place the mozzarella slices on one half and the asparagus stalks over them. Fold the other half, sprinkle some salt and set it aside.
  2. For the paprika-garlic-lemon mix:
    Add the salt, pepper, paprika, garlic, and lemon zest in a smaller bowl. Mix them using a teaspoon.
  3. Use 3 wooden paddle skewers to fasten the chicken breast halves. Then spread the paprika-garlic-lemon mixture all over the chicken breast.
  4. Heat the vegetable oil in a saucepan over medium heat.
  5. Cook the stuffed chicken breast on all sides until golden brown.
  6. Cover the saucepan with aluminum foil and roast for 30 minutes at 400⁰F/200⁰C.
garlic-and-honey-caramel-lamb-roll-with-potatoes

Caramel Lamb Roll With Potatoes

This one is not easy to prepare, but it’s all the more delicious. First, we made an olive oil, lemon juice, garlic, rosemary, and salt mixture to coat the lamb meat. We rolled the lamb, trussed it, and roasted it. Before double cooking this we coated it with caramel made from honey and brown sugar. Serve this with butter and rosemary baked potatoes. Bon Appetit!

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Ingredients Needed for Caramel Lamb Roll With Potatoes


For the garlic mixture:

¼ cup olive oil
¼ cup lemon juice
3 garlic cloves
rosemary sprig, leaves
½ teaspoon salt

For the lamb roll:

1 pound boneless lamb shoulder

For the baked potatoes:

6 cooked potatoes
1 tablespoon butter
1 rosemary sprig

For the honey-sugar caramel:

¼ cup brown sugar
¼ cup honey
lemon zest

How to Make Caramel Lamb Roll With Potatoes

  1. For the garlic mixture:
    Add the olive oil, lemon juice, garlic, rosemary leaves, and salt to a glass. Mix them together using a hand mixer.
  2. For the lamb roll:
    Place the lamb shoulder on the workspace, coat it with the garlic-rosemary mixture and roll it. Use cooking twine to truss the lamb roll. Slide the twine underneath the roll 0.4-0.8 inches (1-2 cm) from the end. Bring the twine’s end over, tighten the bind and make a simple knot. Make a loop with the twine, slide it underneath the roll keeping a 1-2 inches (2.5-5 cm) distance from the first loop. Pull the string a little to tighten the bind around the roll. Repeat this and make loops until you reach the lamb roll’s other end. Make a final knot to secure the whole bind.
  3. Wrap the lamb roll in aluminum foil, put it in a baking dish and roast for 90 minutes at 400⁰F/200⁰C.
  4. For the baked potatoes:
    Using a knife make a cross-shaped incision on each potato. Fill each one with½ teaspoon butter. Also, stick a piece of rosemary sprig in each incision.
  5. Put the potatoes in a baking dish and roast them for 20 minutes at 360⁰F/180⁰C.
  6. For the honey-sugar caramel:
    Add the sugar, honey, and lemon zest in a saucepan. Stir and cook over low heat until the sugar starts caramelizing.
  7. Unwrap the aluminum foil and coat the lamb roll with caramel.
  8. Roast for 15 minutes at 360⁰F/180⁰C.
  9. Slice and serve with potatoes.
Double-Cheese and Bacon Sandwich

Double-Cheese and Bacon Sandwich

We think the secret for a good sandwich is to add some heat to the equation. So, do this: pan-fry your bread rolls, coat with butter and rub them with garlic. Warm your cheese in a bit of oil, but try to use low moisture cheese so it doesn’t melt completely when adding it to the pan. Cook your bacon, just to achieve that delicious crunchiness. Assemble your sandwich and be prepared to be amazed.

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Ingredients Needed for Double-Cheese and Bacon Sandwich

1 tablespoon butter
2 flax seed bread rolls
1 garlic clove
4 low moisture mozzarella slices
1 tomato
4 bacon slices
2 tablespoons of mayonnaise
½ lettuce head, leaves
1 teaspoon vegetable oil
2 cheddar cheese slices

How to Make Double-Cheese and Bacon Sandwich

  1. Cut the flax seed bread rolls in half.
  2. Melt the butter in a skillet over low heat. Place each bread roll half into the skillet with the inner part down, and coat with melted butter. Pan-fry them for 1-2 minutes.
  3. Fry the bacon slices in a skillet over low-medium heat until crispy.
  4. Use the same skillet to warm the mozzarella and the cheddar slices, just until they melt a bit.
  5. Spread one tablespoon of mayonnaise on two of the bread rolls. Then add on each roll half of the lettuce leaves, 2 tomato slices, 2 mozzarella slices, 1 cheddar slice and 2 bacon slices. Top with the remaining bread roll half and serve.
Chicken and Mushroom Quinoa

Chicken and Mushroom Quinoa

Serve your delicious chicken tonight with a healthy side! Quinoa is one of the hottest superfoods available and it goes very well cooked next to some mushrooms and baby spinach, flavored with a touch of white wine and garlic. As a finishing touch, you can grate parmesan on top!

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Ingredients Needed for Chicken and Mushroom Quinoa

4 ounces of mushroom, quartered
7 ounces of chicken breast
1 tablespoon vegetable oil
1 medium-sized onion, chopped
2 garlic cloves, thinly sliced
½ cup white wine
4 ounces of uncooked quinoa
1 cup vegetable stock
3 ounces of baby spinach
salt
pepper
¼ cup parmesan, shredded

How to Make Chicken and Mushroom Quinoa

  1. Cut the chicken breast into dices.
  2. Heat the vegetable oil in a skillet over medium heat.
  3. Cook the chicken for about 15 minutes, until golden. Take out the chicken and in the remaining fat add the onion and garlic. Cook them until golden, and add the mushrooms and white wine.
  4. Add the uncooked quinoa and pour the vegetable stock. Bring to a boil and top it with a lid. Simmer for the next 15 minutes.
  5. Season with salt, pepper, add the baby spinach and shred some parmesan on top.
  6. Stir, and cook for 1-2 more minutes.
    You can serve the dish with some more grated parmesan on top.
Steak and Caper Mayonnaise Sandwich

Steak and Caper Mayonnaise Sandwich

Have some leftover steak from the last night’s dinner? Use it to make this delicious sandwich for which we’ve pan-fried the bread roll in a bit butter and rubbed it with garlic, and made a thick caper mayonnaise sauce.

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Ingredients Needed for Steak and Caper Mayonnaise Sandwich


For the bread rolls:

2 bread rolls
1 tablespoon butter
1 garlic clove

For the caper-mayonnaise:

½ cup mayonnaise
1 ounce caper
1 teaspoon lime zest
1 tablespoon lime juice

For the steak:

3 tablespoons of vegetable oil
1 t-bone steak
salt
1 tablespoon butter
1 garlic clove
1 rosemary sprig
1 sage sprig
2 pickled artichoke heartses

How to Make Steak and Caper Mayonnaise Sandwich

  1. Cut the bread rolls in half. Put the butter into a skillet over low heat. Place the lower, thicker half of each bread roll into the skillet with the inner part down, and coat with melted butter. Pan-fry the bread rolls.
  2. Cut the garlic clove in half and use it to rub the bread rolls halves.
  3. Add the mayonnaise to a small bowl, together with the capers, some lime zest, and lime juice. Mix them.
  4. Heat the vegetable oil in a skillet over medium heat. Cook the T-bone for 3-4 minutes on each side, until it develops a golden-brown crust.
  5. Remove it from heat, place the T-bone on the workspace, salt it and slice it.
  6. Add the butter to the same skillet over low heat to melt it, add the garlic clove, rosemary sprig and sage sprig. Stir and cook for 1-2 minutes.
  7. Make your sandwiches: spread the caper mayonnaise, add the sliced meat, pickled artichokes hearts, and top with sage and rosemary.
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