Posts Tagged ‘onion’

Important potatoes


This time I come again with a vegetarian recipe, but a really good one for winter cold days. It’s a typical spanish recipe original from Palencia, and very economic.

Ingredients (for 1 person):

  • 2 potatoes
  • 1 onion
  • Saffron
  •  3 garlic cloves
  • A bunch of parsley
  • 2 bay leaves
  • Paprika
  • 1 egg
  • Flour
  • White wine
  • About ½ litre of oil to fry

Let’s start peeling the potatoes and then slicing them, having slices about half centimetre thick. Pass each potato slices first through flour and then through a whisked egg.

Add oil in a pan or pot and wait for it to be hot, fry the potatoes in several batches for about 3 minutes. Then reserve them over paper towels in order to remove oil excess.

Chop an onion and put a bit of olive oil in a pot, then add the onion a bit of salt and 2 bay leaves. Stir from time to time and cook about 6-7 minutes. While cooking the onion put in a mortar 3 garlic cloves, a bit of saffron, a bit of salt and a bunch of parsly grinding them until well mixed.

Add a bit of white wine in the pot, the content of the mortar, one teaspoon of paprika and the already fried potatoes. Add enough water to cover the potatoes passing above like 2 fingers  and cook for 20 minutes. Instead of stiring it, just shake the pot in order to avoid break the potatoes.

Important potatoes

Music played in the video (Airport Lounge) was composed by Kevin MacLeod (, also he is the owner of song’s rights which are released under a CC-BY license.


Stuffed eggplant


I’ve been thinking about a stuffed eggplant recipe for some time and finally I came out with my own recipe. This recipe is vegetarian, and probably you won’t miss to much meat here, I am not vegetarian myself, but I think it is also good to offer vegetarian recipes in my portfolio.

Ingredients (for 1 person)

  • 1 eggplant
  • 1 onion
  • 1 tomato
  • 100 gr feta cheese
  • 100 gr cheese for grating (Old Amsterdam, Parmesan …)
  • 100 gr cooked chickpeas
  • 3 garlic cloves

Let’s start preparing the eggplant cutting it in half, then make incisions with a knife on its pulp, one of them close to the skin. Those incisions are made in order to retire later the largest possible amount of pulp. Add also some salt and olive oil and cook in the oven at 350º F (180ºC) for 30 minutes. Once the eggplant is out of oven let rest for 20 minutes to prevent burning your finger while extracting as much pulp as you can, but being careful to not break the skin.

Chop the eggplant pulp as well as an onion and a tomato. To prepare the filling add a bit of olive oil in a pan and then add the onion, tomato and eggplant pulp. Stir it and add also 3 crushed garlic cloves, cook all for about 20 minutes at low fire, stiring frequently and adding some olive oil if the mix gets dry.

After that add 100 gr of cooked chickpeas with a bit of the water of the can, keep cooking until this water is evaporated and finally add 100 gr of feta cheese, stiring continously until the cheese is melted.

Now fill the eggplant with this mix and cook in the oven at 350ºF (180ºC) for 8 minutes, then activate the grill and add some grated cheese over the eggplant cooking it for 4 minutes more.

Stuffed egg plant

Music played in the video (Airport Lounge) was composed by Kevin MacLeod (, also he is the owner of song’s rights which are released under a CC-BY license.

Chicken strogonoff


Somedays ago I was just watching Gordon Ramsay’s recipe (click here to see) and it impressed me a lot so I reproduced it but with some differences ingredients. I bought Ras el hanout species some weeks ago and I thought about replacing the smoked paprika with this mix of species, and as long as I was not able to find sour cream (or even to know exactly what it is in Spanish) I replaced it with a yogurt. Well the results were amazing, so I am sharing with you this recipe.

Ingredients (for 2 people):

  • 2 chicken breasts
  • 2 onions
  • 2 green peppers
  • 2 garlic clove
  • 1 tablespoon Ras el hanout
  • 100 gr of mushrooms
  • ¼ litre chicken stock
  • ~ 125 ml white wine
  • 1 Yogurt (or sour cream)
  • A bunch of parsley

Let’s start cutting the chicken breasts into strips, put the strips on a bowl add a bit of salt and mix well. Now add 1 tablespoon of ras el hanout and mix again well. Ras el hanout it’s a typical mix of species from Morocco, you can find it for example in :). After mixing clean your hands with abundant water and soap, otherwhise your nails will be yellow for some days.

Now it’s time to cut the rest of ingredients, cut into julienne 2 onions, cut into strips two green peppers, having each strip about one finger of length, cut in 4 about 100 gr of mushrooms and laminate 2 garlic cloves. Be sure to wash well your mushrooms, because if it remains some ground it could ruin your recipe, and it would be a pity.

In a pan add enough olive oil to cover the base, before oil gets too hot add the chicken breast, stir and cook for about 5 minutes. Then remove the chicken from the pan and reserve for later. In the same pan add the onion, green pepper, mushrooms and garlic as well as a bit of salt; cook them for about 10 minutes and stir frequently. After these 10 minutes add a bit of white wine (about 125 ml) and cook  for 5 minutes more, also stirring frequently.

After these 5 minutes put back the chicken in the pan, add about ¼ litre of chicken stock, a yogurt (or sour cream) and a bunch of chopped parsley. Mix well everything and stir frequently while cooking for 25 to 40 minutes. You need to cook it until there is almost no liquid.

You can also use half chicken breast per person, and add some steamed rice.

Chicken strogonoff

Music played in the video (Airport Lounge) was composed by Kevin MacLeod (, also he is the owner of song’s rights which are released under a CC-BY license.



Hamburgers have some bad reputation due to some fast food stores, but they can turn to be a really nice meal. On this recipe I will show you just a basic way to prepare them, but I aim you to experiment some extra features to the recipe and have fun.

Ingredients (for 4 hamburgers):

  • 400 gr minced meat
  • 2 garlic cloves
  • 1 onion
  • Pickles
  • A bunch of parsley
  • Breadcrumbs
  • 1 egg
  • Hamburger bread
  • Cheese

Add 400 gr of minced meat in a bowl, add some salt, ground pepper, 2 crushed garlic cloves, a bunch of chopped parsley, one egg and half grated onion. I used veal meat, but you can use pork, a mix of veal and pork or even some other kind of meat. Of course you can also add some more ingredients to the mix, like soy sauce, mustard, some spices mix. Mix everything with your hands until well combined.

Now add some breadcrumbs and mix again, you need to add enough to dry a bit mix and get it compact.

You can cut a cross to separe the meat mix, and take each portion with your hands. First make a ball with the meat, and then press the ball so it takes hamburger shape.

While heating the grilling you can put on it the bread so it gets toasted. Take a look and when it is toasted put a slice of cheese on top so it will get melted. Once you toasted the bread add some olive oil in the grilling and then the hamburgers. Flip them several times until cooked the way you like, on the last turn you can put a slice of cheese on top, so with the heat it will melt.

Now just build your hamburgers placing the meat in the bread and adding some extra ingredients like onion and pickels. Or you can try also with salad, tomato, guacamole, just use your imagination and enjoy.


Music played in the video (Airport Lounge) was composed by Kevin MacLeod (, also he is the owner of song’s rights which are released under a CC-BY license.



On my previous recipes (Cocido montañés) it remained  half cabbage and I was thinking about what to do with it, until it came to my mind the coleslaw served on some buffet restaurants, so I investigated a bit and test the recipe I bring to you today:


  • Half cabbage
  • 2 carrots
  • 1 medium onion or 2 small
  • 1 apple
  • 1 lemon
  • Mayonnaise
  • Mustard
  • Optionally some sugar

It will be better if you have a mandolin to cut ingredients, if not cut first onto strips half cabbage, then turn the strips and cut again so you will get thick and long strips. Cut one medium onion or two small the same way you cut first the half cabbage. It should be nice to cut 2 carrots in thick sticks, I found the way to do it cutting first thick sheets with a potato peeler and then cutting with a knife, but if you don’t have time or patience you can just grate the 2 carrots. Finally grate an apple.

On a big bowl add the cabbage, the onion, the carrot, the apple, the juice of one lemon and optionally a tablespoon of sugar. Finally prepare a sauce with 3 tablespoons of mayonnaise, between 1 and 2 tablespoons of mustard, and you can also add a bit of soy sauce. Mix well and then add to the bowl.

Now just mix everything in the bowl and also compress it. Cover with transparent film and let rest one night in the fridge. Remove from fridge at least half hour before serving.


Music played in the video (Airport Lounge) was composed by Kevin MacLeod (, also he is the owner of song’s rights which are released under a CC-BY license.

Pasta with shiitake


This recipe was possible due to a lack of ingredients one sunday night. I remember I had some mushrooms on the fridge so I put my imagination to work and end up with this. It’s quite interesting because except for the shiitake mushrooms (which you can replace with another kind of mushrooms) all other ingredients are quite common on your storeroom.


  • Pasta
  • Crushed tomatoes (300 – 400 gr)
  • 200 gr shiitake
  • 1 onion
  • 2 garlic cloves

Start cutting in very small pieces about 200 gr of shiitake, or another kind of mushrooms. Chop one onion.

Add a bit of oil in a pan, and put on the heat a large pot with water. Add the chopped onion and shiitake in the pan as well as a bit of salt. Stir frequently. Shiitake or mushrooms will drop some water, wait for the water to be almost evaporated and then add 2 crushed garlic cloves, stirring and cooking for about 2 minutes. Then add the crushed tomatoes , mix well and stir frequently. You need to maintain in the heat until the sauce gets the consistence you want, normally about 8 to 10 minutes.

When the water is boiling add a generous amount of salt, and then the pasta and a bit of olive oil or butter. Cook the pasta the amount of time indicated on its package. Then strain the pasta and add to the pan, so the pasta get the flavor of the sauce. You can spread over some fresh chopped basil and or grated cheese.

Pasta with shiitake

Chicken with peach sauce


I was watching on TV Man vs food, and a recipe catch my attention, unfortunately as I was doing other thing I was not able to pay full attention to it, so I did it with some inventions on my own; but despite this, the recipe is great. I really like the way combines the hot chicken with the sweet sauce, making it even suitable for people who don’t enjoy hot food.

Ingredients (for 2 people):

  • 2 pieces of chicken (preferably with bones, which are more tasty)
  • ½ lemon
  • 2 tablespoons of harissa
  • 1 tablespoon of rosemary
  • Sesame oil
  • 1 onion
  • 2 sticks of celery
  • 1 green pepper
  • 1 preserved peach with syrup

On a bowl add 2 tablespoons of harissa, a bit of salt, a bit of sesame oil, 1 tablespoon of rosemary and the juice of half lemon. Mix it. Cover the chicken pieces with this sauce, better if you use a brush and make sure the whole piece is covered.

Cook in the oven at 350º F (180º C) for one hour and a quarter, using the grill instead of tray so chicken will cook uniformly. You can turn off the oven after an hour and let cook the next 15 minutes with the residual heat.

While the chicken is cooking you can prepare the sauce. Cut in pieces a green pepper, 2 sticks of celery and one onion. Don’t worry to much about cutting them too small because at the end we will blend them. Put some olive oil in a pan and add the onion, green pepper and celery as well as a bit of salt. Cook them for 7-8 minutes while stirring frequently. Then add 1 peach and 2 tablespoons of syrup, cook together for 4-5 minutes and stir it frequently.

Put the contents of pan in a blender cup and blend it. Now place a bit of the sauce over the baked chicken and enjoy

Chicken with peach sauce

Music played in the video (Airport Lounge) was composed by Kevin MacLeod (, also he is the owner of song’s rights which are released under a CC-BY license.

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