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tomato

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!!
Chicken Parmigiana

Chicken Parmigiana

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This food cannot be considered a strictly Italian dish, although it can probably be found in Italy. Italians make a similarly delicious eggplant or zucchini, which can also be found on this blog under the name parmigiana di melanzane or zucchine di melanzane. This food can be associated with Italians and those countries where more people from Italy live. I was told about this food by my friend who lived in Australia and associated it with Australia. That’s what this food is, it’s one of the most common dishes in Australian restaurants and pubs. Locals call this dish parm or parmy or also parma.
This dish takes a little time to make, but the result is one that most diners like.

Preparation time: About 1 hour 20 minutes
Level: Rather easy
Quantity: For two to four

Ingredients:
Two chicken fillets cut in half lengthwise
About 50 g of breadcrumbs
2-3 tablespoons of flour
100 g of grated parmesan
Salt and black pepper to taste
150 g of mozzarella
Cooking oil for frying
2 eggs for breading

For the tomato sauce:
One 400 ml can of crushed tomatoes
One medium onion finely chopped
5-6 medium cloves of garlic finely chopped
A handful of basil, finely chopped
Sea salt and black pepper to taste
2-3 tablespoons of olive oil

Preparation:

  1. To prepare the sauce, chop the onion and garlic and brown them in a pan for a few minutes. Add canned tomatoes and basil. Season with sea salt and black pepper. Let it simmer for about 20 minutes.
  2. To prepare the chicken, cut the chicken fillet lengthwise into two thin pieces, pat it between cling film to make it a little more tender, and season with salt and pepper.
  3. Bread the chicken pieces first in flour, then in beaten egg, add half of the grated Parmesan to the breadcrumbs, and mix evenly and bread the meat in this mixture.
  4. Fry the breaded pieces of meat in cooking oil on both sides on medium heat until golden brown.
  5. Put a couple of tablespoons of tomato sauce in the baking dish, place on top of the tomato sauce the fried chicken pieces, and cover with the rest of the tomato sauce.
  6. Shake the chicken pieces over the remaining Parmesan and cut a slice of mozzarella on top.
  7. Bake the chicken in the oven at 180 degrees until the mozzarella browns in some places. It takes about 5 minutes, depending on the oven it may take a little longer.
    Serve with baked potatoes.
    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!!
Seven vegetable tagine

Seven vegetable tagine

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One of the most classic casseroles in Morocco. This dish can be considered as a variant of a one-pot meal. Pure Moroccan flavors and stewed vegetables. Some people make this dish with meat and chicken as well, I made it only as a vegetable version and served it with large-grain pearl couscous.

Preparation time: 1.5 hours
Level: Medium
Serves: two or four

Ingredients:
3-4 sliced garlic cloves
1 large onion, coarsely chopped
300 g cherry tomatoes, cut in half
3-4 medium potatoes cut into sectors
One smaller turnip cut into pieces
Half a smaller head of cabbage, the root part removed and cut into sectors
5-6 smaller carrots
About 400 g of pumpkin with skin cut into pieces
One smaller eggplant cut into large pieces
Two small zucchini, cut into long pieces
2 bell peppers, chopped
Half a can of chickpeas
2-3 tbsp olive oil for frying
3 cm ginger cut into the small peaces
1 teaspoon ground coriander seeds
1 teaspoon ground or whole fennel
1 teaspoon of turmeric
Sea salt for seasoning
1 tablespoon of tomato paste
350 ml vegetable broth
About 200 g of couscous

Preparation:

  1. Cut the garlic into slices chop the onion and brown in olive oil in a stew pot.
  2. Grind coriander seeds and, if desired, cumin seeds (you can leave whole), ginger and turmeric into a spice mixture and pour into the pan.
  3. Stir and brown for a few minutes.
  4. Cut the tomatoes in half and pour into the pan, add the tomato paste and fry for a few minutes.
  5. Cut hard vegetables, potatoes, turnips, carrots, pumpkin, and cabbage into pieces.
  6. Pour the vegetable broth into the food and add hard vegetables. Spoon the sauce over the vegetables, cover the pot with a lid, and simmer for about 20 minutes.
  7. From time to time, pour the sauce over the vegetables.
  8. Cut soft vegetables, eggplant, zucchini, and bell peppers.
  9. Add soft vegetables to the food and also add canned chickpeas.
  10. Simmer under the lid for another 20 minutes, basting the vegetables with sauce occasionally. If the liquid tends to evaporate too much, add a little water.
  11. Cook the cous cous. Boil water with couscous, and add a little salt. When it has boiled, remove the cooking pot from the heat and cover with a lid. Let the couscous soak for about 20 minutes, during which time the water will be absorbed and the couscous will be ready.
  12. When serving, put a pile of kcous cous at the bottom of the serving dish and cover it nicely with vegetables. Put the sauce on top. Serve immediately, but this dish is also delicious the next day.
    Ready!!
Fried tomatoes

Fried tomatoes

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Simple food, the cooking instructions are strange even to call a recipe.
At the end of summer, when the tomatoes are well-ripe and tasty, I like to make this dish at least once a year. Make this dish with different colored tomatoes and it will be wonderful. Use the best olive oil you can get your hands on.

Preparation time: About 10 minutes
Level: Easy
Quantity: For two

Ingredients:
500 to 600 grams of ripe tomatoes
3-4 tablespoons of high-quality cold-pressed olive oil
Black pepper and sea salt to taste
To serve the balsamic cream
If desired, a handful of herbs for serving

Preparation:

  1. Heat oil in a pan over medium heat.
  2. Cut the tomatoes in half crosswise and place in a hot pan.
  3. Fry the tomatoes for about 1.5 to 2 minutes, turn the tomatoes to the other side and fry for another 30 seconds.
  4. Put the tomatoes on a plate, and season with sea salt and black pepper.
  5. Drizzle the balsamic cream on top, if desired, sprinkle with chopped herbs.
    Serve immediately.
    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!!
Fried Crispy Chicken Roll

Fried Crispy Chicken Roll

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Mexican cuisine is one of my favorites. The flavors used in Mexican cuisine provide endless possibilities to prepare different delicious dishes. The preparation and execution of the chicken is the same as described in the blog recipe “Chicken fingers”, the seasoning is Mexican.
In addition to chicken, the roll can be filled with any vegetables you like: tomatoes, peppers, avocado, onions, parsley, chili, etc. Santa Maria Mexican seasoning mixes work very well instead of self-made seasoning.

Preparation time: 1 hour
Level: Not too difficult
Quantity: For two or four

Ingredients:
Making crispy chicken:
400 g of chicken fillet cut into desired strips
100 g of breadcrumbs
50 g grated parmesan
0.5 tsp paprika powder
0.5 teaspoon of garlic powder
1 tsp ground cumin powder
0.5 tsp ground coriander powder
3-4 tablespoons cooking oil for cooking

Chicken Marinade:
About 3 tablespoons of flour
0.5 teaspoon of garlic powder
0.5 teaspoon of onion powder
1 tsp paprika powder
0.5 teaspoon of sea salt
0.25 tsp ground black pepper
1 tsp ground cumin powder
1 tsp oregano powder
Water to make the dough

Tomato sauce:
One 400 ml can of crushed tomatoes
One small onion finely chopped
One clove of garlic finely chopped
Sea salt and black pepper to taste

Roll and filling:
Four large tortilla plates
Fresh cucumber cut into strips
8 cherry tomatoes cut into sectors
A small handful of chopped parsley
One medium avocado cut into strips
One of the smallest red peppers
One red chili, if desired.
If desired, 100 g of white salad cheese grated cheddar or other cheese of your choice.

Preparation:

  1. Prepare the crispy chicken. Mix the flour and spices, add half a glass of water, and mix until smooth. The marinade should be the thickness of sour cream or yogurt. Add more water if necessary. If the dough is too liquid, add a little flour.
  2. Cut the chicken fillet into desired strips and mix into the marinade.
  3. Mix breadcrumbs and crispy chicken seasonings in a bowl, grate parmesan, and mix with breadcrumbs.
  4. Use a fork to place three marinated chicken fillet strips in a breadcrumb bowl, cover with breadcrumbs, and roll in the breadcrumb mixture until the chicken fillet strips are evenly coated. Cover all the strips of chicken fillet like this.
  5. Place the strips of breaded chicken fillet on a baking sheet covered with baking paper, sprinkle with cooking oil, and bake in the oven at 200 degrees C for about 20 minutes until the chicken pieces are golden brown.
  6. During salam, prepare the tomato sauce. Finely chop the onion and garlic and fry in a little oil in a pan for a few minutes. Add a can of crushed tomatoes to the onion-garlic mixture, and season with sea salt and black pepper.
  7. Cook the sauce for about 10 minutes until the onion and garlic are soft.
  8. Cut all the vegetables, cucumbers, tomatoes, parsley, avocado, and peppers into desired pieces, mostly strips.
  9. Take a large tortilla plate and place 3-4 chicken strips on it, a few pieces of each pre-cut vegetable, add 3-4 tablespoons of tomato sauce, and grated or crushed cheese. Roll up the roll in such a way that you fold the front edges over the filling first, then roll the tortilla tightly so that the filling is not visible.
  10. Heat a little cooking oil in a pan and carefully fry the finished rolls in an oily pan. Slightly higher than medium heat on all sides. As a result, the tortilla plate becomes crispy, and does not unroll anymore, and the finished tortilla roll is very tasty.
  11. When serving, cut the rolls in half diagonally with a sharp knife and place them on a plate or wrap them in paper to eat them out of hand. If desired, sprinkle chopped green herbs on top and top the rolls with tomato sauce.
    Ready!!
Gazpacho

Gazpacho

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Gazpacho is a cold Spanish vegetable soup. The origin of this soup is unknown, but sometime in the 19th century, this soup started to become popular in Spain. It is currently one of the most famous soups in Spain and also in Portugal. It is served in many eateries around the world. Today, this soup has been varied with many different ingredients. One of the most common variations of gazpacho uses tomatoes, peppers, onions, garlic, and cucumbers. Dry bread is sometimes added to make the soup thicker, but I haven’t done that. The soup is delicious and fresh without it. An ideal, quick, and very tasty meal on a hot summer day. This is a soup that is not boiled and is therefore prepared very quickly.

Preparation time: 15-20 minutes
Level: Easy
Quantity: for two

Ingredients:
About 800 g of unpeeled ripe tomatoes
About 200 g of fresh, peeled cucumber
One medium red or green bell pepper
Two medium cloves of garlic
One smaller onion
3-4 tablespoons of good-quality olive oil
2 tbsp red wine vinegar
Sea salt and black pepper to taste
If desired, you can also add smoked paprika and cumin
If desired, it can be served with bread croutons, for which the bread must be cut into small pieces, placed on a baking sheet, lightly sprinkled with olive oil, and browned at 250 degrees C for about 10 minutes until crispy.
The soup is very tasty when garnished with chopped tomatoes, cucumber, onion, and paprika.

Preparation:

  1. Boil water in a pot, place the tomatoes in the water, and keep them in the boiling water for 1-2 minutes. Take the tomatoes out of the boiling water, let them cool a bit, and peel. The peel comes off very easily.
  2. Peel the cucumber, roughly cut the pepper into pieces, remove the seeds, and peel the onion and garlic. Reserve some of the vegetables to chop as a garnish.
  3. Place all the vegetables in a blender or food processor. Cut the tomatoes in half and remove the white, harder part from the top of the tomatoes.
  4. Pour olive oil and wine vinegar over the vegetables, lightly season with sea salt and black pepper. If you wish, you can also use other spices, but the classic, simple version is the best.
  5. Grind all the components until smooth within 2-3 minutes. If you want a chunkier soup, you can crush a for one minute or less, as requested.
  6. Before serving, check the flavors and, if necessary, add seasonings or wine vinegar.
  7. To serve, cut the bread into pieces, sprinkle with a little olive oil, and roast in the oven at 250 degrees C for 10 minutes, then use the resulting bread croutons as a side dish for the soup. Alternatively, finely chop some tomatoes, onions, peppers, and cucumbers and put them on top of the soup when serving.
  8. Pour a little olive oil and, if desired, wine vinegar on the surface of the soup.
  9. When serving, you can add an ice cube to the soup to make it very cold
    Ready!!
Stuffed tomatoes

Stuffed tomatoes

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Stuffed vegetables are made widely around the world, and hundreds and thousands of recipes can be found. I prepared a very light version of stuffed tomatoes for dinner. I stuffed the tomatoes with a mixture of minced meat and basmati rice and flavored it a bit with fresh mint in an oriental style. I didn’t use any other seasonings besides the traditional sea salt and black pepper because I wanted the taste of tomato and mint to dominate. When preparing this food, it is important to observe the tomatoes during baking. The tomatoes must not remain too crunchy or become too soft, in this case, they fall apart, which does not change the taste but makes serving of the food difficult.

Preparation time: about 1 hour
Level: Medium
Serves: Two to four

Ingredients:
6 larger, firmer tomatoes
250 g of high-quality minced meat
A handful of mint leaves chopped
A half cup of basmati rice
A handful of grated Parmesan cheese (about 50 g)
Black pepper and sea salt for seasoning
Extra virgin olive oil for frying

Preparation:

  1. Boil basmati rice for about 10 minutes until the rice is semi-soft, drain and set aside.
  2. Cut a slice about 1 cm thick from the top half of the tomatoes and keep it for future use.
  3. Use a small knife and spoon to scoop out the flesh of the tomatoes, pour off the excess liquid and finely chop the tomato pulp.
  4. Chop the mint leaves.
  5. In the bowl mix the minced meat, chopped tomato contents, mint, grated parmesan, and basmati rice. Season the mixture with black pepper and sea salt.
  6. Fill the hollowed-out tomatoes with generously the minced meat-rice mixture so that there is a good pile on top.
  7. Place the tomatoes in the pan, drizzle with olive oil, and place the ends of the cut tomatoes on top of the stuffed tomatoes as a lid.
  8. Bake at 180 degrees C for 15-20 minutes. Make sure that the tomatoes hold their shape, but are still soft and tender.
    Serve immediately or later. This food is also delicious when served cold.
    Ready!!
Lebanese tabbouleh salad

Lebanese tabbouleh salad

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Tabbouleh salad is known as a summer, light salad in the eastern Mediterranean countries. There are different variations of this salad in different countries, but in general, this salad is made according to the same principles. The main component is chopped parsley and fine-grained bulgur, with green onions, mint, tomato, and pomegranate as additives. Lemon juice, freshly pressed olive oil, black pepper, salt, and sometimes cumin give the salad flavor.
In Lebanon, this salad is prepared in such a way that the green – parsley component of the salad is very predominant and therefore the salad looks beautiful green.
This salad is perfect for summer barbecues and weekend lunches and dinners, even in the Nordic countries.

Preparation time: 30 minutes
Level: Easy
Quantity: For two to four

Ingredients:
A large bunch of flat-leaf parsley chopped. It is preferred over curly parsley, and the parsley could also be tender and juicy. Supermarkets sell suitable parsley in pots.
4 tablespoons of fine-grained bulgur
A handful of chopped mint
A handful of chopped green onions
6-7 cherry tomatoes, chopped and drained of liquid
About 40-50 ml of freshly pressed good quality olive oil
Grated zest of 1 medium lemon
Sea salt and black pepper to taste
0.5 tsp of ground cumin

Preparation:

  1. To prepare this salad, bulgur is not boiled, but soaked in a mixture of lemon juice and olive oil. Squeeze the juice from the lemon, mix it with the olive oil, add the bulgur, mix, and let it stand so that the bulgur becomes a little softer.
  2. Finely chop the parsley, as well as finely chop the green onion and peppermint leaves.
  3. Chop the onion and drain as much liquid as possible on a sieve.
  4. To assemble the salad, mix all the components and season the salad with sea salt, black pepper, and ground cumin.
    Serve immediately with grilled meat, fried fish, or any other food you like.
    Ready!!

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