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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!

Mustard Beef and Potato Stew

There are very few dishes heartier and more satisfying than stews. Use some chuck steak and potatoes topped off with a flavorful sauce made with mustard. If you’re not a fan of mustard, then reduce the quantity slightly. Either way, eat the stew with toast for an extra crunchy detail.

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Ingredients Needed for Mustard Beef and Potato Stew

10 ounces of chuck steak, cubed
1 cup flour
3 tablespoons of vegetable oil
2 potatoes, cubed
3 tablespoons of mustard
â…“ cup white wine
0.5 tea spoon cumin
½ cup heavy cream
1 red chili, sliced
parsley, chopped

How to Make Mustard Beef and Potato Stew

  1. Coat the chuck steak cubes with flour.
  2. Heat the vegetable oil in a skillet and fry the beef on all sides until light-brown, around 3-4 minutes.
  3. When the meat is cooked through, add the potato cubes and continue cooking them for 10 minutes.
  4. Add the mustard, white wine, cumin seeds, heavy cream and mix everything. Simmer the dish until the sauce reduces by half.
  5. Throw in the chili slices and some chopped parsley.
  6. Enjoy!

Chicken and Veggie Stew

Chicken thighs are delicious regardless of how you cook them: oven backed, grilled or added even in vegetable stews. To convince yourself of that, just try this recipe, which uses a lot of sweet flavored vegetables. Pour a small amount of wine to give it a subtle taste, and top with pine nuts for that extra crunchy texture!

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Ingredients Needed for Chicken and Veggie Stew

3 chicken thighs 1 tablespoon of vegetable oil salt pepper 2 tablespoons of tomato sauce 1 yellow bell pepper, diced 1 red bell pepper, diced 3 baby corns cobs 1 tablespoon olive oil ½ cup white wine basil 3 cherry tomatoes, sliced 1 tablespoon pine nut ¼ avocado

How to Make Chicken and Veggie Stew

  1. Heat a skillet and add 1 tablespoon of vegetable oil.
  2. Add the chicken thighs and season them with salt and pepper.
  3. Fry them for about 7-8 minutes per side, or until golden and crispy.
  4. Separately, heat another skillet, add the olive oil and first add the sliced carrot.
  5. After 1-2 minutes, add the bell peppers. Season with salt and pepper and stir.
  6. Add the baby corn, tomato sauce and a few basil leaves.
  7. Add 1/2 cup of white wine and bring it to a boil.
  8. Stir it and add cherry tomatoes and pine nuts.
  9. Finally, add previously cooked chicken thighs, reduce heat and let it cook for 1-2 minutes more.

Oxtail Stew

Have you ever had oxtail? There are lots of people who haven’t, and it is really quite a shame. It has a rich, savory flavor, and it can be used both in soups and in delicious stews. Being a tough cut, oxtail is usually slow cooked to tenderize, and help release its delicious flavor. Try it and see if you enjoy it!

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Ingredients Needed for Oxtail Stew

2 tablespoons of vegetable oil 1 red onion, thinly sliced salt 3 carrots ½ teaspoon sweet paprika 10 ounces of oxtail, cut into chunky pieces ½ cup flour 1 cup beef stock 2 bay leaves 3 ounces of celery root, sliced 4 garlic cloves ½ zucchini 3 mushrooms, sliced 1 teaspoon peppercorn salt

How to Make Oxtail Stew

  1. Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Shred one of the carrots.
  2. Add the red onion and the shredded carrot. Season with salt and sweet paprika. Cook them for 2-3 minutes. Transfer them in a deep skillet.
  3. Coat the oxtail chunks with flour and cook them until well browned, for around 10 minutes. Move them with the carrot and onion.
  4. Place the skillet over medium heat. Pour the beef stock and add the bay leaves, celery, garlic, potato, zucchini, and mushrooms.
  5. Bring everything to a boil and add a few black peppercorns.
  6. Cook everything until the liquid evaporates and the oxtail becomes fork tender.
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