Posts Tagged ‘pepper’

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.

Vegetable coca


Coca it’s similar to pizza and could be an easy and nice recipe, easy if you buy the puff pastry. You can use the suggested vegetables, add, replace … even add other ingredients like tunna.

Ingredients (2 people):

  • 1 puff pastry sheet
  • 2 tomatoes
  • 5-6 piquillo peppers (or some other peppers in a tin)
  • ½ eggplant

Cut 2 tomates in half and then each piece on to stripes and finally cut the stripes in half. Remove the ends of the eggplant, cut in pieces of about 3 fingers and then cut on to stripes as thick as you can. Cut 1 onion on to stripes.

Extend the puff pastry cut in 2 or 4 pieces on to a baking tray covered with baking paper. Spread over the puff pastry pieces the tomate leaving about 1 finger free in the margins. Spread the onion and add a bit of salt. Spread tinned peppers. And finally spread the eggplant and add a bit of salt. Cook at oven at 350ºF (180ºC) for 20 minutes.

Vegetable coca



This is a typical recipe from Mallorca, it’s vegetarian and it is simply delicious.

Ingredients (for 2 people)

  • 1 eggplant
  • 4 green peppers
  • ½ half kilo ripe tomatoes
  • 1 potato
  • 1 onion
  • A little bit of flour to batter the eggplant

We will start cutting the vegetables. Cut an eggplant in slices and then put it in water with salt for at least 20 minutes, this will remove the bitter taste of the eggplant.

Cut some green peppers in strips, I used 2 but it get little bit short, 4 would be nice for this recipe. Chop an onion; cut a potato into slices; and finally cut half kilo of tomatoes removing the hard part.

Dry the eggplant and and batter with flour. In a pan with hot oil fry the green peppers, remove and salt them. Fry the potato for about 10 minutes until it gets golden, remove and salt it. Fry the eggplant until it gets golden, turn the pieces some time while cooking, remove and salt it. To prepare the tomato sauce you need not too much oil in the pan, put the already cut onion and tomatoes and a bit of salt. Stir it frequently so it does not get stuck to the pan; after 10 minutes tomato it’s soft enough and you can crush it with an spatula, if you prefer not to find lumps of tomate, you can blend it with a mixer.

On a tray you will dispose the ingredients in layers, place one layer of tomato sauce; one layer of green peppers, one layer of tomato sauce, one layer of potato, one layer of tomato sauce, one layer of eggplant and finally last layer of tomato sauce.

Cook it in the oven for about 15 minutes at 350ºF (180º C) and you have the tumbet ready.

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