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Grilled Soy Marinated Shrimp

Looking for new ways to serve some delicious shrimp? Here are some tricks to try at home. First marinate the shrimp in wine and soy sauce, and then slide them through skewers. Place them over the hot grill for a few minutes and serve them with lettuce salad. You can add a few fruits into the salad, like red currants and blueberries to mix things up a bit. It’s a great meal to try on a warm summer day, both light and refreshing at the same time.

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Ingredients Needed for Grilled Soy Marinated Shrimp

8 shrimp ½ cup white wine 2 garlic cloves, chopped 2 teaspoons of dark soy sauce 1 teaspoon sesame oil 1 lettuce head ½ lime 1 tablespoon olive oil salt 1 tablespoon blueberry ¼ cup cheddar, shredded

How to Make Grilled Soy Marinated Shrimp

  1. Place the shrimp in a bowl. Pour the white wine, garlic cloves, and 1 teaspoon of soy sauce.
  2. Cover the bowl with foil and let the shrimp marinate for 1 hour.
  3. Slide the shrimp through skewers and grill them for 1 minute. Mix the remaining soy sauce with sesame oil in a bowl.
  4. Spread the mixture over the shrimp. Keep cooking them for 2 minutes.
  5. Separately, add the lettuce in a bowl. Squeeze the juice out of the lime on top. Add salt, olive oil, red currants, and blueberries.
  6. Mix everything together and serve it with the grilled shrimp!

Olive and Cheese Flatbread

Although it’s not a pizza, this flatbread shares lots of similarities with it. First, the dough is basically the same both in ingredients and its technique. As for the ingredients, you can add whatever you prefer. To get things going, you can try this recipe – we’ve added some olives in the dough, topped it with 2 types of cheese, a bit of red onion and a touch of tomato sauce. Nothing complicated, we’re keeping things simple today.

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Ingredients Needed for Olive and Cheese Flatbread

12 olives
1 tablespoon dried yeast
1 tablespoon sugar
2 tablespoons of milk
1 cup flour
1 tablespoon olive oil
¼ cup water
0.5 ounce butter
1 rosemary sprig
½ cup heavy cream
¼ cup mozzarella, shredded
¼ cup cheddar, shredded
salt
cornmeal
1 red onion, sliced
2 tablespoons of tomato sauce

How to Make Olive and Cheese Flatbread

  1. Thinly slice the olives.
  2. Add the sugar and yeast in a small bowl. Add milk and gently mix to dissolve the yeast.
  3. Add the flour into your food processor.
  4. Add the wet yeast and turn on the mixer.
  5. Slowly pour the flour and olive oil while mixing.
  6. Mix until the ingredients combine into a smooth, sticky dough.
  7. Add the sliced olives and mix them into the dough.
  8. Cover the dough and let it rest for 30 minutes.
  9. Heat a skillet over medium heat. Add the butter and melt it. Add the rosemary sprig and leave it in the pan for 1 minute.
  10. Take it out and pour the heavy cream. Reduce the heat and add the mozzarella and Cheddar. Stir until the mixture is smooth and thick, and bring it to a fondue-like consistency. Season with salt and let it cool.
  11. Preheat the oven to 360 degrees F/180 degrees C.
  12. Dust your working space with flour.
  13. Level the dough with a rolling pin, making it as thin as you like. We prefer it around 0.2 inches (0.5 cm) thick.
  14. Line a baking tray with parchment paper and place the dough on top. Evenly spread the cheese mixture over the dough. Bake it for 25 minutes. Don’t turn off the heat.
  15. Top it with red onion and tomato sauce.
  16. Slide the tray into the oven again, this time for 15 minutes.

Mussel and Sausage Stew

Fresh steamed mussels and flavorful sausage, cooked alongside Brussels sprouts, baby carrot and bell pepper in a delicious tomato sauce – this stew is everything you need when looking for some comfort food.

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Ingredients Needed for Mussel and Sausage Stew

1 white onion, julienne sliced
2 tablespoons of vegetable oil
1 pork sausage, sliced
5 ounces of brussels sprout
½ red bell pepper, sliced
½ yellow bell pepper, sliced
3 ounces of baby carrot
20 mussels
¼ cup vegetable stock
½ cup tomato sauce

How to Make Mussel and Sausage Stew

  1. Heat the vegetable oil in a skillet and cook the onion until translucent.
  2. Add the sausage and cook it for 1-2 minutes.
  3. Add the brussels sprouts, bell pepper, and baby carrots. Stir and cook them together.
  4. Add the mussels and the vegetable stock.
  5. Cover with a lid and simmer for 15 minutes.
  6. When the time’s up, add the tomato sauce, salt, and pepper.
  7. Cook for 2-3 more minutes.
  8. Enjoy!

Asian-Style Chicken and Rice

If you long for an Asian meal, just stir-fry some chicken and vegetables with rice vinegar, sesame oil, fish sauce, and soy sauce. Add the mixture on a bed of rice and top everything with a fried egg.

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Ingredients Needed for Asian-Style Chicken and Rice

1 red onion, julienne sliced
1 red bell pepper, slices
2 ounces of green beans
5 ounces of chicken breast, cooked and sliced
3 tablespoons of vegetable oil
1 tea spoon starch
1 teaspoon rice vinegar
½ teaspoon sesame oil
1 tablespoon fish sauce
½ teaspoon brown sugar
1 ½ tablespoons of soy sauce
1 spring onion, slices
2.5 ounces of cooked rice
1 teaspoon almond flake

How to Make Asian-Style Chicken and Rice

  1. Heat 2 tablespoons of vegetable oil in a skillet and braise the red onion.
  2. Add the red bell pepper, green beans, and chicken slices. Cook them together.
  3. Mix the starch with rice vinegar, sesame oil, fish sauce, and brown sugar in a bowl. Add the soy sauce, stir with a fork, then add this mixture to the skillet.
  4. When the veggies are soft, add the spring onion, mix, then set aside.
  5. Heat the remaining vegetable oil in another skillet and fry the egg. Season it by taste.
  6. Serve the veggie and chicken mixture with cooked rice and an egg on top.

Shrimp and Vegetable Tempura

This shrimp and vegetable tempura is the perfect excuse for eating some fast-food, but not feeling too guilty – in the end, we’re talking about seafood and veggies, right? Serve a big platter with different vegetables and shrimp, and add some soy sauce as a dip.

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Ingredients Needed for Shrimp and Vegetable Tempura

6 shrimp 2 mushrooms, halves 1 red bell pepper, slices ½ cup flour ½ cup sparkling water vegetable oil for deep frying 1 teaspoon paprika powder pepper

How to Make Shrimp and Vegetable Tempura

  1. Mix the flour with the sparkling water in a bowl to make the batter.
  2. Prick each shrimp with one skewer, then coat it with batter.
  3. Coat each of the veggies with batter then set them aside.
  4. Heat the vegetable oil in a skillet and deep fry the shrimp until golden. Set them aside, on a paper towel, to absorb the excess fat.
  5. In the same skillet, fry the battered vegetables. Place them on a paper towel.
  6. Serve the shrimp and vegetables tempura with soy sauce.

Pesto Chicken Stew

Use pesto sauce as a marinade for your chicken, add some rice and vegetables in the equation, and you have yourself this delicious stew, ready in just a bit over half an hour! And for the best results, serve it with some shredded parmesan on top!

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Ingredients Needed for Pesto Chicken Stew

2 tablespoons of pesto sauce 7 ounces of chicken, sliced 1 red onion, chopped 1 tablespoon vegetable oil ½ zucchini, diced ½ red bell pepper, sliced 1 cup chicken stock 2 tablespoons of tomato sauce 1 teaspoon chili flakes 1 teaspoon dried oregano pepper salt 2 garlic cloves, chopped 5 ounces of rice parmesan salt

How to Make Pesto Chicken Stew

  1. Add the pesto sauce in a small bowl along with the chicken. Mix and leave the chicken aside.
  2. Heat the vegetable oil in a skillet over medium heat. Add the red onion and the pesto marinated chicken. Cook it for 5 minutes. Add the zucchini, carrots, and red bell pepper.
  3. Pour the chicken stock and tomato sauce. Season with chili flakes, oregano, salt, and pepper. Give it a good stir and add the garlic.
  4. Bring it to a boil and add the rice. Cover it with a lid and let it simmer for 15 minutes.
  5. You can serve the dish with some shredded parmesan on top!

One Pot Chicken, Bacon and Rice

Want to enjoy a simple and full of flavorful meal? Then for sure you will enjoy this one pot chicken, bacon and rice. The secret to its taste is that everything is cooked together, in a rich tomato sauce, spiced up with a touch of hot sauce. And bacon really brings its delicious flavor to the table here, making it a rich and fulfilling meal.

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Ingredients Needed for One Pot Chicken, Bacon and Rice

1 tablespoon vegetable oil
8 ounces of chicken breast, diced
1 red onion, sliced
3 bacon slices, chopped
1 red bell pepper, chopped
1 green chili, thinly sliced
5 ounces of rice
1 cup chicken stock
salt
1 cup canned tomatoes
1 teaspoon hot sauce
3 lemons slices
1 spring onion, chopped

How to Make One Pot Chicken, Bacon and Rice

  1. Heat the vegetable oil in a skillet over medium heat.
  2. Cook the chicken for 10-12 minutes, until golden. Take it out of the skillet.
  3. In the remaining fat, pour some more vegetable oil if needed. Add the red onion and cook it until golden. Add the chopped bacon, bell pepper, chili, and rice. Stir and pour the chicken stock. Season with salt, add the canned tomatoes and hot sauce.
  4. Bring it to a boil and reduce the heat. Add the lemon slices, spring onion, and chicken. Cook everything for an additional 5 minutes.
  5. You can serve the dish with a touch of parsley on top!

Tomato, Spinach and Egg Casserole

With spinach, lots of tomato sauce and eggs, this casserole sure has its fair share of vitamins and protein. It’s great for just about any meal of the day, including breakfast, so you can easily store it for the day after.

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Ingredients Needed for Tomato, Spinach and Egg Casserole

1 tablespoon vegetable oil
1 onion, chopped
2 garlic cloves, chopped
1 cup canned tomatoes
3.5 ounces of baby spinach
salt
pepper
2 eggs
1 teaspoon paprika powder

How to Make Tomato, Spinach and Egg Casserole

  1. Preheat the oven to 350°F/175°C.
  2. Heat the vegetable oil in a skillet over medium heat.
  3. Add garlic and onion and cook them for 1 minute.
  4. Add the canned tomatoes, baby spinach, season with salt and pepper, and cook for 3-4 minutes, to reduce the spinach. Move it in a baking tray.
  5. Crack the eggs in 2 small bowls. Add the eggs on top.
  6. Cook the casserole for the next 10-15 minutes!

Salmon in Puff Pastry

A warm, and crunchy puff pastry stuffed with fresh salmon, is a mouthwatering dish, one that must have you drooling already. You can even add some spring onion to the filling, along with sun-dried tomatoes and tomato sauce. It’s worth trying, because it has a really appealing look, and cooking it’s not such a big deal!

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Ingredients Needed for Salmon in Puff Pastry

½ puff pastry sheet, thawed
2 tablespoons of tomato sauce
1 spring onion, chopped
3 sun-dried tomatoes es
3.5 ounces of salmon fillet, sliced
1 cup cheddar, shredded
1 egg, whisked

How to Make Salmon in Puff Pastry

  1. Preheat the oven to 380°F/190°C.
  2. Spread the tomato sauce over the left end of the pastry.
  3. Place the chopped onion, dried tomatoes, salmon, and Cheddar over the tomato sauce, leaving the other half of the pastry empty.
  4. Start rolling from the side which you’ve topped with ingredients, and roll towards the opposite end.
  5. Superficially score the pastry roll and brush it with the whisked egg.
  6. Bake the roll for the next 25 minutes.

Honey and Soy-Glazed Salmon

Want to try something exotic and full of flavor for tonight? We recommend a recipe with salmon as its main ingredient, marinated with Asian spices such as ginger, soy sauce, a touch of cognac, and honey. Keep it light for dinner, so serve it with a veggie side, like some roasted cherry tomatoes!

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Ingredients Needed for Honey and Soy-Glazed Salmon

1 salmon fillet, approximately 7 ounces salt pepper 0.5 ounce ginger, chopped ½ lemon 1 tablespoon cognac 1 tablespoon honey 1 tablespoon soy sauce 1 tablespoon vegetable oil 6 cherry tomatoes 1 teaspoon dried oregano pepper

How to Make Honey and Soy-Glazed Salmon

  1. Season the salmon with salt and pepper.
  2. Place it ion a plastic wrap and squeeze the juice out of half a lemon over it.
  3. Add ginger, honey, cognac, and soy sauce.
  4. Seal the bag and marinate the fish for the next hour.
  5. Preheat the oven to 360°F/180°C.
  6. Lay aluminum foil on your working surface and place the salmon over it. Use it for wrapping and completely cover the salmon.
  7. Bake the salmon for the next 30 minutes.
  8. Heat the vegetable oil in a skillet over medium heat. Add the cherry tomatoes and season them with salt, pepper, and oregano. Cook them until they’ve softened, around 5-6 minutes.

Pesto Chicken Bake

When you’re hungry and you don’t have time for finding “that perfect” recipe, a good hearty casserole is just what you need. With pesto sauce, mozzarella, and cherry tomatoes, this casserole has a slight Italian twist and it goes well with just about any meat you might have. We’ve tried it with chicken breast and it did not disappoint us.

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Ingredients Needed for Pesto Chicken Bake

5 garlic cloves 2 tablespoons of olive oil salt pepper 2 chicken breasts s, around 5 ounces each 8 cherry tomatoes 3 teaspoons of pesto ½ cup mozzarella, shredded pepper

How to Make Pesto Chicken Bake

  1. Preheat the oven to 360°F/180°C.
  2. You can start with the garlic sauce.
  3. Add the garlic cloves, and olive oil in a blender. Season with salt, and pepper, and blend them until smooth.
  4. Place the chicken breast and cherry tomatoes in a ceramic baking tray.
  5. Spread the pesto sauce over the chicken and the garlic sauce over the cherry tomatoes.
  6. Season with salt and pepper.
  7. Slide the tray into the oven and leave it there for the next 20 minutes!

Tofu and Pineapple Stir-Fry

If you want to keep a balanced diet, it’s good to include a healthy ingredient like tofu. Give it a new and fresh flavor profile by cooking it in this Asian-inspired marinade, with soy sauce, and rice vinegar. Mix it with pineapple, which adds its sweet and exotic taste to a dish that may very well surprise you with its unique flavor!

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Ingredients Needed for Tofu and Pineapple Stir-Fry

1 tablespoon ketchup
1 tablespoon canola oil
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon brown sugar
7 ounces of tofu
1 teaspoon cornstarch
1 tablespoon vegetable oil
2 garlic cloves, crushed
0.5 ounce ginger, grated
½ red bell pepper, thinly sliced
3.5 ounces of pineapple, cubes

How to Make Tofu and Pineapple Stir-Fry

  1. You can start with the tofu marinade.
  2. Grab a small bowl, and add the ketchup, canola oil, soy sauce, rice vinegar, and brown sugar.
  3. Pour half of the marinade over the tofu.
  4. Mix the cornstarch in the remaining marinade, then set it aside.
  5. Heat the vegetable oil in a skillet over medium heat. Add the marinated tofu and cook it for 5 minutes, turning it in the process.
  6. Take out the tofu, and in the remaining fat, add the garlic and ginger.
  7. Add the bell pepper, remaining marinade, pineapple, and cooked tofu.
  8. Cook everything for 1-2 more minutes.
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