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Potato Fritters

These warm potato fritters are worth a shot if you’re a fan of vegetarian snacks. All you need is shredded potatoes, garlic, spring onions, and a touch of butter to bring everything together. You can mix some heavy cream with spring onions, and a few spices to make a savory dip for you to serve on the side.

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Ingredients Needed for Potato Fritters

4 potatoes, medium-sized
1 cup heavy cream
pepper
salt
1 teaspoon red wine vinegar
2 spring onions s, chopped
2 garlic cloves, crushed
1 ounce butter
vegetable oil for frying

How to Make Potato Fritters

  1. First peel the potatoes.
  2. Fill a saucepan with water, add the potatoes in it, and place it over medium heat. Bring it to a boil and cook the potatoes for 20 minutes.
  3. Add the heavy cream in a bowl. Season with salt, pepper, add red wine vinegar, half of the spring onion, and the garlic. Stir to combine everything and set the dip aside.
  4. Shred the cooked potatoes in a small bowl.
  5. Season with salt, pepper, add the remaining spring onion and the butter. Mix everything until smooth.
  6. Grab a piece of mixture into your hands and shape it into a patty (about 2 inches/5 cm diameter).
  7. Heat the vegetable oil in a skillet over medium heat. Cook the fritters until golden and crispy.
  8. Serve the fritters with your homemade dip.

Pan-Fried Chicken Strips With Leek and Olive Side

Do you want to try these pan-fried chicken strips with a leek and olive side? When cooked, the onions and leeks become sweet, that’s why you should add black and green olives, for a salty note.

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Ingredients Needed for Pan-Fried Chicken Strips With Leek and Olive Side

3.5 ounces of chicken breast, cut into stripes
2 tablespoons of vegetable oil
1 red onion, sliced
¼ leek, sliced
10 olives, black and green
3 tablespoons of vegetable stock
salt
pepper
seven spice powder
dried oregano

How to Make Pan-Fried Chicken Strips With Leek and Olive Side

  1. Heat the vegetable oil in a skillet.
  2. Add the chicken strips and fry them until golden and cooked through. Set the chicken pieces aside.
  3. Add the red onion into the skillet and cook until it softens.
  4. Add the leek and olives. Stir.
  5. Add the vegetable stock.
  6. Add salt, pepper, seven spice powder, and dried oregano by taste.
  7. Cook until the leek softens.
  8. Serve the chicken with leek side.

Onion Bread

Forget about garlic bread! If you like to make your own bread – or even if you don’t! – perhaps you’re looking for some new flavors or textures. How about onions? Use both spring onion and white caramelized onion in the dough. Then let it rest, bake, and… fall in love!

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Ingredients Needed for Onion Bread

1 onion
3 spring onions
2 tablespoons of fresh yeast
1 teaspoon sugar
1 tablespoon vegetable oil
2 pounds of flour
2 ¼ warm waters
1 tablespoon olive oil

How to Make Onion Bread

  1. Preheat the oven to 450°F/230°C.
  2. Thinly slice the onion and chop the spring onion.
  3. Add the fresh yeast in a small bowl and gently break it into chunks with the help of your fingers. Add the sugar and mix it with the yeast. Add 2-3 tablespoons of warm water and mix until you obtain a smooth, moist mixture. Leave it aside.
  4. Heat the vegetable oil in a skillet over medium heat. Add the onion and cook it until it is golden.
  5. Add the flour in a large bowl. Add the spring onion, yeast, fried onion, and warm water. Mix with your hands until you obtain a smooth dough.
  6. Now scrape the bottom of another large bowl with olive oil. Move the dough in it and cover it with a towel for 30-60 minutes.
  7. After that, spread flour on your working surface. Grab the dough, and knead it for a few minutes until it’s firm, smooth, and elastic.
  8. Move the dough in an oven tray, cover it with a towel, and let it rise for 15 minutes.
  9. Slide the tray into the oven and bake it for the next 15-20 minutes.

Asian-Style Egg Drop Soup With Noodles

Cold, freezing weather goes well with warm recipes, to turn you back from icicle to beautiful human being. Try this traditional Chinese egg drop soup with rice noodles, spring onions, and some soy sauce. Its flavors and nutrients will bring back your smile!

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Ingredients Needed for Asian-Style Egg Drop Soup With Noodles

vegetable oil
10 cherry tomatoes, chopped
½ yellow bell pepper, diced
2 garlic cloves, sliced
¼ lemon, only pulp
1 egg
2 spring onions, thinly sliced
6 ounces of rice noodles, cooked
1 tablespoon soy sauce

How to Make Asian-Style Egg Drop Soup With Noodles

  1. Heat a stainless steel skillet on high heat without using any fat.
  2. Add the chopped cherry tomatoes and stir. Reduce the heat to medium.
  3. Add the yellow bell pepper and the garlic, then mix.
  4. Pour water (about 34 fluid ounces/1000 ml) over the vegetables, mix, and bring the mixture to a boil.
  5. Add the lemon pulp. Simmer until the vegetables are soft.
  6. Whisk the egg and add it to the soup.
  7. Add the spring onion slices (keep some for garnish).
  8. Add the cooked rice noodles and soy sauce.
  9. Mix and simmer for a few more minutes.
  10. Season with salt and pepper and garnish with spring onion.

Lamb Casserole With Tomatoes and Zucchini

Lamb is one of those meats that we don’t get to cook on a daily basis, that is why when we do it, it’s best to get the most out of it. And what better way to do it than roasting the lamb on a bed of caramelized onions, next to some delicious roasted tomatoes and zucchini?

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Ingredients Needed for Lamb Casserole With Tomatoes and Zucchini

2 tablespoons of vegetable oil
2 onions, chopped
1 teaspoon thyme
2 garlic cloves
12 ounces of lamb breast, sliced in large chunks
salt
pepper
3 tomatoes, sliced
1 zucchini, sliced
1 tablespoon olive oil
1 tablespoon parsley, chopped

How to Make Lamb Casserole With Tomatoes and Zucchini

  1. Heat 1 tablespoon of vegetable oil in a skillet over medium heat.
  2. Add the onion, garlic, and thyme and cook them until slightly brown, then transfer them to a baking dish.
  3. Heat the remaining vegetable oil in a skillet over medium heat. Add the diced lamb, and season it with salt and pepper. Cook it until golden on both sides, around 4-6 minutes.
  4. Place the tomato and zucchini slices on top of the lamb.
  5. Slide the tray into the oven for the next 35 minutes at 360ºF/180ºC.

Basic Risotto

Risotto: a word that rolls off the tongue! And a dish that… does the same thing! If it sounds too fancy to you, then rest assured: it’s pretty easy to make, not to mention the ingredients are accessible and pretty cheap. Risotto opens the door for a million recipe ideas. And it’s a great starting point: it has all the flavor from butter and the nutrients from onions and chicken stock. Add a dash of wine and top everything off with grated parmesan!

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Ingredients Needed for Basic Risotto

1 white onion
1 celery stick
4 ounces of butter
1 tablespoon vegetable oil
1 cup arborio rice
⅔ cup white wine
1 cup chicken stock
1 ounce parmesan

How to Make Basic Risotto

  1. Dice the onion and the celery stick.
  2. Melt 3 ounces (85 grams) of butter in a large pan, on low-medium heat.
  3. Add the vegetable oil and combine it with butter.
  4. Add the onion and cook it until translucent.
  5. Then add the celery. Mix and braise until the vegetables soften.
  6. Add the Arborio rice and cook it stirring for 2 to 3 minutes. The rice should be well-coated with butter.
  7. Add the white wine and cook the mixture until the wine reduces by half.
  8. Add the chicken stock. Mix and cook for 15 minutes, until the rice absorbs most of the liquid and has a soft texture.
  9. When the rice is ready, grate the parmesan in the pan and add the remaining butter. Mix everything.
  10. Serve the risotto warm. If you want, add thin slices of parmesan on top just before serving.

Beef and Cheddar Tortilla Stack

In the mood for some comfort food? How about you try this Beef and Cheddar Tortilla Stack? Just assemble the stack using tortilla wraps and this delicious filling made with ground beef, tomatoes, sweet corn, spring onions and Cheddar. Everybody will love it and it takes only 30 minutes to cook.

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Ingredients Needed for Beef and Cheddar Tortilla Stack

2 tablespoons of vegetable oil
12 ounces of ground beef
½ cup beef stock
1 tea spoon 7 spice
salt
pepper
4 tortilla wraps
20 cherry tomatoes, sliced in quarters
6 ounces of sweet corn
2 spring onions s, chopped
1 cup cheddar, shredded
½ cup yogurt

How to Make Beef and Cheddar Tortilla Stack

  1. Preheat the oven to 360°F/180°C.
  2. Heat the oil in a skillet over medium heat. Add the ground beef and start cooking it. Pour the beef stock and season with 7 spice, salt, and pepper. Mix with a spatula and cook the meat for about 10-12 minutes.
  3. Divide the ingredients in four equal parts.
  4. Take one tortilla wrap and top it with one part of the ground beef, cherry tomatoes sweet corn, spring onion, and shredded Cheddar. Repeat with Bake the dish for 10 minutes.
  5. Top it with any leftover ingredients, and serve with a light drizzle of yogurt.

Fried Eggs Cooked in Veggie Rings

You definitely don’t need an egg ring to cook your eggs perfectly round and good looking! Just slice some bell peppers and onions and use them as… edible rings. Your fried eggs aren’t just cute, but also super-delicious!

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Ingredients Needed for Fried Eggs Cooked in Veggie Rings

1 tablespoon butter
1 green bell pepper ring, about ⅓ inch thick
1 yellow bell pepper ring, about ⅓ inch thick
1 onion ring, about ⅓ inch thick
3 eggs
1 ounce parmesan, shredded

How to Make Fried Eggs Cooked in Veggie Rings

  1. Heat a skillet over medium heat and add the butter. Add the veggie rings and cook them for about 1 minute.
  2. Crack the eggs into the veggie rings. Cover with a lid and cook the eggs for about 5-7 minutes, until the whites are set.
  3. Top the eggs with shredded parmesan and serve them immediately!
How to Make Remoulade

How to Make Remoulade

If mayonnaise isn’t enough for you as a dip or a sauce for a burger, then you should learn how to make remoulade. It sounds fancy, but it’s not that hard to put together, and it will be a nice touch for a special evening! It’s rich, tangy, and creamy. What’s not to like? Remoulade

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Spiced Chicken Legs with Potatoes

Spiced Chicken Legs With Potatoes

For this dish use chicken legs. Make them hot and deliciously flavored by frying them coated with chili, garam masala, coriander, turmeric, and curry paste. Then cook them together with a spiced mixture of potatoes and onions. It’s a filling dish and this owes itself especially to the potatoes.

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Ingredients Needed for Spiced Chicken Legs With Potatoes

For the spicy mixture:

1 teaspoon chili sauce
1 teaspoon coriander
¼ cup vegetable oil
2 teaspoons of garam masala
2 teaspoons of turmeric
salt
1 teaspoon lemon juice
2 teaspoons of curry paste

For the chicken thighs:

3 chicken legs
2 teaspoons of vegetable oil

For the spiced potatoes:

3 medium onions, halved and quartered
3 medium potatoes
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon turmeric
salt
2 ounces of pickled ginger
1 tablespoon fresh parsley, chopped

How to Make Spiced Chicken Legs With Potatoes

  1. For the spice mixture:

    Add the chili sauce, coriander, vegetable oil, garam masala, turmeric, lemon juice, and curry paste to a bowl. Season with salt and mix until even using a teaspoon.

  2. For the chicken thighs:

    Add the chicken legs into a bigger bowl. Add the spice mixture and thoroughly coat them.

  3. Heat the vegetable oil into a skillet over medium heat, then add the coated chicken legs. Cook them on both sides until browned. Set aside.
  4. For the spiced potatoes:

    Add the onions, potatoes, olive oil, chili powder, and turmeric to a bigger bowl. Season with salt and mix them using your hands. Mix until the potatoes and onions are completely covered with oil and spices.

  5. Transfer them into a bigger baking dish, add the chicken legs on top, and top with the pickled ginger. Cover with aluminum foil and roast for 55 minutes at 380⁰F/190⁰C.
  6. Serve garnished with fresh parsley.

Avocado and Onion Fried Snack

If you enjoy eating avocado, then this is the recipe for you! Try it fried, with tomatoes and onions! You won’t believe how tasty it is!

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Ingredients Needed for Avocado and Onion Fried Snack

2 avocados
1 lime
1 cup diced tomato
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon parsley
salt
1 red onion
1 cup flour
1 egg
1 cup breadcrumbs
1 cup vegetable oil

How to Make Avocado and Onion Fried Snack

  1. Cut the avocado into cubes and mash it in a bowl.
  2. Add the juice from a half of a lime, the diced tomato, the garlic powder, the paprika, the parsley, and salt. Mix everything together.
  3. Cut the red onion into rings.
  4. Put some parchment paper on a tray and spread out the onion rings on it.
  5. Put some avocado paste in each of the onion rings.
  6. Dip the onion rings in flour, then the eggs and finally the breadcrumbs.
  7. Fry them in a medium sized pan with vegetable oil for about 5 minutes.
  8. Serve with your favorite hot sauce.
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