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Carp stuffed with onions

Carp stuffed with onions

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In my opinion, one of the best ways to cook carp in the oven is by stuffing it with onions. I make this dish at least once a year. My mother and grandmother also similarly prepared carp or bream.
It is especially nice to prepare this dish when you have friends and colleagues who bring fresh carp before Christmas to prepare this delicious dish.

Preparation time: 20 minutes preparation, cooking time 45 minutes
Level: Not too difficult
Serves: two to four

Ingredients:
One large carp
8 medium onions, sliced
2 tablespoons cooking oil for frying the onions
Sea salt, 0.25 teaspoon black pepper, and 0.5 teaspoon oregano for seasoning the fish
3-4 tablespoons mayonnaise for spreading the fish
2 tablespoons grated parmesan for mixing into the mayonnaise

Preparation:

  1. Clean the carp and remove the gills. Wash the fish under running water, dry it slightly, and place it on a baking sheet covered with baking paper.
  2. During the break, mix sea salt, black pepper, and oregano and rub the fish inside and out with the spice mixture.
  3. Cut the onions in half, slice, and fry in cooking oil for about 10 minutes until the onions are still translucent. Season lightly with sea salt and black pepper.
  4. Place the onions inside the fish, place it in the oven at 200 degrees C, and cook it for about 25 minutes.
  5. Mix the mayonnaise and grated parmesan and after 25 minutes, spread this mixture on the fish.
  6. Bake for about 15 to 20 minutes until the mayonnaise is browned.
  7. Let the fish cool slightly for about 10 minutes and cut into slices crosswise. Serve with baked potatoes, for example
    Ready!!
Potato and tomato casserole with black olives

Potato and tomato casserole with black olives

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A spicy and delicious casserole inspired by Turkish cuisine.

Preparation time: 1 hour 30 minutes
Level: Easy
Serves: 4

Ingredients:
About 500 g potatoes, cut into 0.5 cm thick slices
2 large onions, cut into wedges and sliced
6 medium cloves of garlic, chopped
200 g black pitted olives
2 medium ripe tomatoes
About 50 ml of high-quality olive oil
A handful of chopped parsley
1 teaspoon oregano for seasoning
1 teaspoon Aleppo pepper or mild Thai chili powder for seasoning
0.5 teaspoon ground black pepper
Sea salt for seasoning

Preparation:

  1. Quarter the onions and slice into thin slices. Chop the garlic cloves
  2. Cut the tomatoes into quarters and slice them
  3. Slice the potatoes into slices about 0.5 cm thick
  4. Chop the parsley and drain the liquid from the olives.
  5. Heat the olive oil in a pan and fry the onions for 5 minutes over high heat. Add the chopped garlic and fry for a few more minutes. Set the fried garlic and onion aside.
  6. Fry the potato slices for about 10-15 minutes until they are lightly browned
  7. Mix the fried onions, garlic, black olives, and 1/3 of the chopped parsley with the potatoes—season with Aleppo pepper, oregano, Msuta pepper, and sea salt.
  8. Pour half of the mixture into the baking dish, add one sliced tomato, and drizzle with olive oil.
  9. Cover the first layer with another layer of the potato-onion mixture, add the tomatoes, and drizzle with olive oil.
  10. Smooth the last layer with a spatula and place in the oven at 200 degrees for about 40 minutes until the top layer slightly browns.
  11. Serve warm. When serving, sprinkle chopped parsley on top.
    Ready!!
Autumn baked vegetable and baked vegetable soup with goat cheese

Autumn baked vegetable and baked vegetable soup with goat cheese

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Every year in autumn, I make a baked dish of seasonal vegetables. I prepared it this year as well, but I expanded this activity so that the day before, I made puree soup with goat cheese from the remaining vegetables.

Baked vegetables:
Preparation time: About 2 hours
Level: Easy
Quantity: For four to six

Ingredients:
1 small cabbage cut into quarters
1 small red cabbage cut into quarters
5-6 smaller potatoes cut in half
4-5 thinner carrots
2 fennel, cut in half
1 very small pumpkin, cut into pieces as desired
5 small ones were considered cut in half
3 peppers cut in half
2 large garlic cloves cut in half crosswise
2 red Jalapeno chilies
5 shallots cut in half
80 ml of olive oil
Garnish with fresh parsley and dill
Season with sea salt, black pepper and oregano

Baked vegetagle Soup:
Preparation time: 30 min
Level: Easy
Quantity: For four

Ingredients:
About half the amount of baked vegetables
200 g of harder goat cheese, most of the goat cheese is used up in the soup, a little goat cheese for sprinkling on top of the soup
Optional: 100 g grated pecorino romano
200 ml of whipped cream
1 tbsp almond flakes roasted in a dry pan
A little fresh parsley to serve
Black pepper and, if necessary, sea salt for seasoning

Preparation:

  1. Peel the vegetables you want to peel, I used carrots, potatoes, and beets with the peel. Cut everything into pieces of suitable sizes.
  2. Put all the vegetables in a baking pan, sprinkle with olive oil, season with sea salt, black pepper, and oregano, and cover the baking pan with foil and bake at 180 degrees for about 45 minutes.
  3. Remove the foil and bake for another 30 minutes.
  4. When serving, decorate the food with chopped dill and parsley
  5. To prepare the soup, place about half of the vegetables in the cooking pot. Squeeze the garlic cloves into the soup. Add whipped cream, pecorino romano if you wish and chopped goat cheese.
  6. Add about 300 ml of water, heat the soup until it boils, and blend it with a hand blender until smooth. Since the food contains beets, the soup will probably be relatively red. If the soup is too thick, add water.
  7. Cover the soup with a lid and let it boil. Remove the soup from the stove and season with salt and black pepper if necessary.
  8. To serve, toast the almond chips in a dry pan over medium heat until they are lightly browned.
  9. Crumble the goat cheese on top of the soup, sprinkle almond chips, and chopped parsley on the soup.
    Ready!!
Texas Chili

Texas Chili

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Texas chili is an interesting dish in that aspect that it does not contain beans, peppers, or tomatoes. It is made from either ground beef or good quality beef stewed over low heat for a long time. Onions, garlic, and various dried chilies provide flavor.

Preparation time: 30 minutes preparation, 4-5 hours stewing
Level: Easy
Quantity: For four to six

Ingredients:
1.5 kg beef sirloin or good quality ground beef
1 large onion, chopped
5-6 medium garlic cloves chopped
2 dried Pasilla chilies
2 dried Ancho chilies
2 dried Arbol chilies
1 teaspoon hot chili powder
2 teaspoons ground cumin
750 ml of beef broth
4 tbsp cooking oil for browning
Fresh oregano to serve.
1 fresh lime juice for squeezing over food

The food is suitable for eating with tortillas, corn chips, and guacamole, it can be made into burritos or used to make enchiladas.

Preparation:

  1. Clean the dried chiliesfrom seeds and soak them in water only covering the chilies for 30 minutes. Grind carefully in a food processor with the leaching water. Crush for 3-4 minutes so that the chili paste is uniform.
  2. Cut the meat into pieces about 1-2 cm in size and brown in a thick-bottomed broiler until the meat is nicely golden brown. Brown in parts so that the meat does not release too much liquid and does not become dry.
  3. Put the meat aside and brown the onion and garlic in the same pot for about 2 minutes. Grind the cumin seeds finely and add them to the onion and garlic. Season with sea salt, ground chili powder, and black pepper. Seasoning requires about 0.25 teaspoons of sea salt and the same amount of black pepper.
  4. Pour the meat into the onion and garlic, add chili paste and beef broth. Mix the food and place the fried brain under the lid at 140 degrees C.
    The food could be simmered for 4-5 hours. When the food is ready, mix it carefully, the meat is very soft and tends to fall apart.
    Serve with fresh lime and coriander.
    Ready!!!
Mish mash

Mish mash

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A delicious breakfast dish of Bulgarian origin. Mish mash translates to something like confusion, sotapota or something similar. The name describes the appearance of this dish because it is a total mess. But this food is fresh, tasty and healthy. In Bulgaria, there is a special cheese called sirene, which I have read is very similar to feta cheese, which is what this dish is usually made with. The idea for the dish comes from my good colleague Raini Perdi, who has often brought me food ideas from travels.

Preparation time: 25-30 minutes
Level: Easy
Serves: two or four

Ingredients:
1 large onion, cut in half and sliced
1 large ripe tomato, roughly chopped
Optionally, 3 cloves of garlic, minced
Four bell peppers, each bell pepper a different color (yellow, green, red, and orange)
4-5 tablespoons of olive oil
Sea salt and black pepper to taste
6 eggs
300 g feta cheese crumbled into pieces
A handful of chopped fresh parsley and some parsley for garnish

Preparation:

  1. Peel the onion and cut into thin slices. If you also use garlic, chop the garlic finely.
  2. Heat the olive oil in a heavy-bottomed pan on medium heat and fry the onion and garlic for about 3 minutes.
  3. Coarsely chop the pepper and tomato and add the onion and garlic to the pan. Fry for about 10 minutes until the resulting liquid starts to evaporate and thicken.
  4. Add chopped parsley and crumbled feta. Mix the food and fry for a few minutes.
  5. Break 6 eggs on top of the food and mix well.
  6. Cover the pan with a lid and simmer until the egg has thickened. Meanwhile, mix lightly.
  7. Serve the food as a main course or side dish. Add fresh parsley when serving.
    Ready!!
Giambotta

Giambotta

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This is a vegetable stew from the southern regions of Italy, popular south of Naples. The preparation of this stew varies slightly across different regions, but it typically includes key summer garden vegetables such as zucchini, eggplant, carrots, tomatoes, potatoes, onions, garlic, etc. This dish is somewhat similar to minestrone soup and is likely a less-brothy stew version of the classic soup. It’s worth making a larger batch of giambotta and letting it sit for a while to be eaten the next day as it gets better with time. The vegetables can be cut exactly as preferred by the eater or the cook.

Preparation time: 1.5 hours
Difficulty level: Easy
Servings: Four to six

Ingredients:
Two medium zucchinis, cut into pieces
Two medium eggplants, cut into pieces
A large handful of young carrots, sliced into rounds
Two celery stalks, sliced thinly
One large onion, chopped
5-6 medium garlic cloves, coarsely crushed
A large handful of green beans
2-3 medium potatoes, cut into pieces
Two medium bell peppers, cut into pieces
A large handful of cherry tomatoes, halved
One 400 ml can of chopped tomatoes
2 tablespoons of tomato paste
A large handful of coarsely chopped basil
A large handful of coarsely chopped parsley
Additionally, a bit of other Italian herbs, such as oregano, thyme, rosemary, chopped or dried
Sea salt and about 0.25 teaspoons of freshly ground black pepper for seasoning
3-4 tablespoons of olive oil for browning
Fresh herbs for garnish
A handful of grated or crushed Parmesan cheese to sprinkle on the dish

Preparation:

  1. Cut the zucchini, eggplant, celery, bell peppers, carrots, and potatoes.
  2. Chop the onion, crush the garlic, pour olive oil into a heavy-bottomed pot, and lightly sauté the onion and garlic for a couple of minutes.
  3. Chop the basil and parsley, cut the cherry tomatoes in half.
  4. Add the vegetables, green beans, basil, parsley, and cherry tomatoes to the onion and garlic.
  5. Add the tomato paste, canned tomatoes, and Italian herbs, and season generously with black pepper and sea salt. The dish will likely need to be seasoned several times for salt.
  6. Stir and bring the dish to a boil, cover with a lid, and simmer on low heat for about 45 minutes.
  7. When the potatoes and carrots are soft, the stew is ready. Season the dish if necessary and let it rest for about twenty minutes to allow the flavors to blend.
  8. When serving, sprinkle the dish with grated Parmesan cheese and garnish with fresh herbs. The dish pairs well with pasta, meat, fish, or polenta, or it can be enjoyed on its own without any additional sides.
    Ready!!
Grilled Chicken Soup

Grilled Chicken Soup

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This is a pure inspirational dish, where the method of preparation was aimed at making the food taste delicious. The only component in the whole soup that should not be changed is the chicken, which has been cooked on high heat on the grill and then allowed to sit and stew for a long time as the temperature decreases. Other components are up to personal preference.

Preparation time: approximately 3 hours total
Difficulty level: Easy
Servings: 4 to 6

Ingredients:
400g chicken thighs
400g chicken breasts
Black pepper and sea salt for seasoning
About 1 tsp ground sweet paprika for seasoning
3 tbsp cooking oil
3 medium carrots, chopped
1 large onion, finely chopped
3 medium garlic cloves, minced
1 stalk of celery, chopped
6-7 medium mushrooms, sliced
1 small red bell pepper, diced
1 small green bell pepper, diced
1 medium leek, diced
1 small hot chili pepper, diced
About 500ml chicken broth
1 tbsp miso paste (optional)
3 tbsp soy sauce
1 tbsp cornflour for slightly thickening the soup
2 medium potatoes, diced
50g butter for browning the vegetables
A handful of fresh parsley, chopped
1 tsp vegetable seasoning blend

Instructions:

  1. Season the chicken pieces with black pepper, sea salt, and paprika. Pour oil over the chicken and mix well.
  2. Place the chicken in a thick-bottomed pan or baking dish and put it in the oven. Heat the oven to the maximum temperature with the grill element and let the meat grill until it browns nicely, but the liquid dripping from the meat has not yet evaporated. This liquid will be a tasty addition to the soup.
  3. Cover the meat cooking pan with a lid and keep the meat covered until it cools. Ideally, it should be kept overnight, allowing the meat to rest and absorb moisture, making it tender and flavorful.
  4. Chop all the vegetables into suitable pieces: carrots, potatoes, onions, garlic, celery, leek, red chili, mushrooms, and bell peppers.
  5. Brown the vegetables in a pot with 50g of butter, where the soup will be cooked.
  6. Once the vegetables are browned, cut the chicken into preferred pieces and add it to the vegetables.
  7. Add chicken broth, miso paste if using, soy sauce, and vegetable seasoning blend to the ingredients.
  8. Bring the soup to a boil. Add water if desired until the soup reaches the desired thickness.
  9. To make the soup thicker, add 1 tbsp of cornstarch and a handful of chopped parsley.
  10. Simmer the soup over very low heat until the vegetables are completely tender. Season the soup with sea salt and black pepper if desired.
  11. Serve the soup with chopped herbs and green onions.
    Ready!!
Blue mussels in white wine cream sauce

Blue mussels in white wine cream sauce

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One of the easiest dishes to make as an appetizer. The hardest part of making this dish is getting the clams.

Preparation time: about 20 minutes
Level: Easy
Serves: For two to four

Ingredients:
1 kg of fresh blue mussels
3 medium shallots, finely chopped
2 medium cloves of garlic, finely chopped
300 ml of whipped cream
200 ml of dry white wine
Salt and black pepper to taste
1 tbsp olive oil for frying the onions and garlic

Preparation:

  1. Finely chop the onions and garlic, heat the olive oil in a thick-bottomed cooking pot or deep pan to medium heat, and fry the onions and garlic for about 1 minute, stirring constantly.
  2. Add whipped cream and white wine, add some sea salt and black pepper, and let it boil. Do not add too much salt, clams are salty themselves.
  3. Add the mussels, mix with the sauce, and cover with a lid. Simmer under the lid for about 7-8 minutes until the clams have opened. Sealed clams are spoiled and should not be eaten.
  4. Mix the clams with the sauce and serve immediately.
    Ready!!
Meatloaf

Meatloaf

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Meatloaf is a food that is known practically in every corner of the world. Everywhere it is made differently, and every family also prepares it differently. Some national features are existing, but they are not very clearly defined.
You can find these recipes existing in very old cookbooks. Some think they can find references to a similar dish as far back as Ancient Rome, but I haven’t found anything concrete about this dish in food history.
Meatlloafs are made from every imaginable meat, pork, beef, chicken, turkey, lamb, etc. It is also made with fish and even in a vegetarian version.
As a family meal, it seems to be popular in several countries. I think that in anticipation of the approaching winter, it is appropriate to prepare a sturdy long boy for the family some weekend.
Here is one possible way to prepare a meatloaf, which takes time, but gives at the end a very tasty result. The meatloaf is wrapped in strips of bacon before baking in the oven, which gives the food a nice smoked bacon taste. I also used a lot of vegetable additives and two types of cheese to make the food even tastier.
I cooked my meatloaf with carrots and bell peppers that cooked soft in the juices extracted from the food. Together with these juices, I crushed the vegetables in the bottom of the baking dish and made a nice, tasty puree.

Preparation time: 45 minutes preparation, 2 hours baking
Level: Medium
Quantity: Two large meatloafs

Ingredients:
Meatloaf
1.2 kg good quality minced meat (a mixture of minced pork and beef)
100 g of onion, grated with a coarse grater
200 g of carrots, grated with a coarse grater
3 medium cloves of garlic, finely crushed
A handful of parsley, chopped
2 tbsp cooking oil for frying grated vegetables
125 g of mozzarella, crumbled into small pieces
80 g of cheddar cheese, coarsely grated
2 eggs
600 g narrower bacon strips
Salt and black pepper to taste
1 tsp oregano for seasoning

A vegetable to make the puree
600 g of carrots, cut thinner so that they cook through nicely
200 g of paprika
A few tablespoons of cooking oil
Salt and pepper to taste

A sauce made from 2 tablespoons of honey, 2 tablespoons of soy sauce, and 4 tablespoons of orange juice works well for brushing the long boy while cooking.

Preparation:

  1. Prepare the meatloaf dough. To do this, grate the onion and carrots with a coarser grater and finely crush the garlic. Fry on medium heat with a couple of tablespoons of cooking oil for about 5 minutes, stirring the mixture in between.
  2. Mix minced meat, eggs, fried carrot, onion, and garlic in a large bowl, and add crumbled mozzarella. Grate the cheddar and add to the mixture. Finely chop a handful of parsley and add to the mixture. Season with salt, pepper, and oregano.
  3. Lay the strips of bacon crosswise on the cling film until an area of about 25 x 25 cm is covered. Form an oblong loaf from the meatloaf dough and place it on the bacon layer. This amount of dough and bacon is enough for two meatloaves.
  4. Using the cling film, carefully wrap the bacon strips around the meatloaf. Remove the cling film and use your hands to press the bacon strips into the ends of the meatloaf, closing it into the bacon coating.
  5. Prepare the second meatloaf in the same way.
  6. Carefully place the meatloaves in the baking dish.
  7. Cut the prepared carrots and peppers. The shape of the pieces is not so important because they are made during the pureeing process. Line the area around the meatloaf with vegetables and season lightly.
  8. Place the meatloaves in the oven and bake at 180 degrees for 1 hour and 30 minutes.
  9. Brush the meatloaves about every 30 minutes with a mixture made using liquid honey, soy sauce, and orange juice.
  10. If the meatloaves are cooked, but the bacon is not browned enough, switch the oven to the grill mode and cook for another 10-15 minutes until the bacon is nicely browned and looks beautiful.
  11. Put the meatloaves on the cutting board and the baking dish with vegetables and liquid back into the oven, and cook for another 15 minutes until the liquid has reduced slightly. If there is not too much liquid, this step can be skipped.
  12. Pour the vegetables and liquid into a bowl and mash with a blender into a smooth puree.
  13. Cut 2-3 cm thick slices from the meatloaf and serve with vegetable puree. When serving, you can use tomatoes, herbs, and mashed potatoes are perfect for the meatloaf.
    Ready!!
Pissaladière

Pissaladière

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A thin pie from the south of France, traditionally made with dough similar to pizza dough, but also with unsweetened shortcrust pastry or puff pastry. The dough is covered with fried onions or onion puree, and salted anchovies and black olives are often added in a square pattern. The pie is baked in the oven until it is golden brown and crispy. Quite a salty bite, which is nice to eat both warm and cold. I made this pie using store-bought puff pastry.

Preparation time: 1 hour
Level: Easy
Quantity: For two to four

Ingredients:
One package of puff pastry
About 100g of salted anchovies
4 large onions, sliced
40 g of butter for frying the onions
1 tsp thyme
1 tsp Dijon mustard or English mustard
Black pepper for seasoning
A little melted butter to brush the edges of the dough

Preparation:

  1. Peel the onions, cut them in half slice them, and fry them in butter for about 15 minutes until the onions are soft and turn golden brown. Season with black pepper, thyme, and mustard.
  2. Roll the puff pastry slightly thinner and wider on a floured work surface, and place on a baking sheet covered with baking paper.
  3. Cover the surface of the dough with fried onions so that about 2 cm of the edges of the dough remain uncovered.
  4. Place the anchovies one by one in a square shape on the onion layer. The length of the side of the square could be the same as the length of the anchovy. Cover the entire surface of the dough in this way.
  5. Place one olive in the center of each anchovy square. Do not add extra salt to the food, because anchovies are quite salty and this pie is more salty than sweet.
  6. Turn up the edges of the dough slightly and brush with melted butter.
  7. Bake the pie at 180 degrees for about 25 minutes until the puff pastry is crispy and golden brown.
  8. Use a sharp knife to cut the pie into squares and serve immediately or cool and serve later.
    Ready!!

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