Tag Archives: onion

What I ate… Tuesday 3rd of November 2020

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Hi,

I hope you are all right in this weird Corona pandemic. I wanted to cheer you and myself up.

It’s November and I can’t believe that it’s around 20 degrees Celsius… The weather has changed drastically in the past years…

This triggered me to eat something more summery… believe it or not but I still have some fresh figs and passionfruit in my garden…

Today I ate pineapple, chocolate pudding with cranberry jam and baked bread with goat spread cheese, red onion, figs, cayenne pepper and thyme.

It was so delicious, yummy!

I wonder what you ate and what is the weather at your place…

Take care!

Greetings,

*Enjoy your meal* OnMyDish.wordpress.com

Tagiolini with komatsuna and cheese…

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Hi,

Some time ago I came across an interesting green, leaf veggie, also known as “Japanese Mustard Spinach”. It was very similar to bok choy but tasted differently. I decided to experiment and made tagiolini with komatsuna and cheese. The addition of crème cheese and blue cheese gave it a creamy structure and defined taste. Please have a look.

tagiolini-with-komatsuna-and-cheese_1

 

Ingredients:

  • 2x komatsuna
  • 1x onion
  • 1x bowl mushrooms, ca. 250g
  • 1x garlic clove
  • Blue cheese
  • 2tbsp. crème cheese
  • ½ package of tagiolini
  • Parmigiano cheese

Know-how:

  1. Boil tagiolini.
  2. Cut mushrooms in thin strips, chop onion and fry.
  3. Tear komatsuna into pieces and fry with the rest of vegetables.
  4. Strain the tagiolini and pour in a dish.
  5. Top with vegetables and cubes of blue cheese. Top with 1tbsp. crème cheese and parmigiano.

komatsuna-onion-mushrooms-garlic-blue-cheese-creme-cheese-tagiolini-parmigiano

tagiolini-with-komatsuna-and-cheese

tagiolini-with-komatsuna-and-melted-cheese

Greetings,

*Enjoy your meal* OnMyDish.wordpress.com

 

If you are interested in my other posts, I encourage you to make use of “Post Index” where you can locate and learn about all the posts on my blog.

What I ate… Saturday 24th of August 2013

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Hi,

So the chance that my baby boy will be a Leo is just gone. It’s 24th of August, that means it will be a Virgo. Still good, right?:)

LEO and VIRGO

 

Getting back to the point… See below what I ate on Saturday:)

BREAKFAST:

Again I woke up very early. That was definitely not a time to eat a proper breakfast. Therefore I choose the same as yesterday… A bowl of milk with raspberry juice,  and muesli.

raspberries

 

LUNCH:

Two sandwiches with butter, cheese and cucumber. An apple and plums.

bread with cheese apple and plum

 

SNACK:

We were shopping in the local grocery shop and we saw ice creams made of farmer’s diary…. Hmm… Since I’ve never tried an ice cream like this, I decided to give it a chance. It was a vanilla ice cream with milk chocolate and almonds. Well, it wasn’t MAGNUM. It was definitely less fat and it tasted more healthy, if that makes sense…

farmers ice cream farmers ice cream2

 

PRE-DINNER:

I was so hungry today, I had to eat an extra sandwich before dinner. White bread and melted cheese with chives.

oberlander with melted cheese and chives

 

DINNER:

Beef goulash with carrot, zucchini, broccoli, paprika, onions, garlic , herbs, chilli and beer. The sauce was served with egg spätzle.

egg spatzle with beef goulash

 

UNUSUAL DRINK:

I hardly drink any juices but sometimes I feel like drinking concentrated juices. I had a multifruit juice. Tasty!!!!

multifruit juice

 

SUPPER:

Toasted bread with butter, herring in sour cream; and the other one with butter, cheese, onion, and cucumber.

herring in sour cream toasted bread with cheese

 

So that was it:)

Greetings,

Anna *OnMyDish.wordpress.com*

Rucola salad with shrimps

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Hi,

Today on my dish was: rucola salad with shrimps

 

Ingredients:

–          Rucola

–          Cocktail tomato’s

–          Onion

–          Chives

–          Cucumber

–          Olives (black and green)

–          Feta cheese

–          Olive oil

–          Raspberry vinegar

–          Pepper, salt

–          Shrimps fried in fresh garlic and butter with thyme

ImageImageImage

🙂

Autumn leaf colour- colourful salad with ginger-chili dressing

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Hi,

It’s autumn. What I like the most about this time of the year is the colour of leaves. It’s so beautiful, changing, rich and powerful!

Inspired by nature, I present the following: colourful salad with ginger-chili dressing.

Ingredients (for 2 people):

–          1 small salad

–          ½ onion

–          Juice of 1 lemon

–          1tsp. sesame oil

–          1tbsp. soya sauce

–          2 carrots

–          1x1cm ginger

–          1 fresh red chili with ½ seeds

–          1tbsp. olive oil extra virgin

–          1tsp. honey

Know-how:

  1. Blend olive oil, sesame oil and soya sauce in a food processor.
  2. Add onion, ginger, chili and lemon juice. Cut and blend it with use of a food processor.
  3. Peel off the carrots and slice them. Cook in small amount of water unit tender-crisp to maximise flavour. Add honey and cook shortly.
  4. Decorate a platter with pre-washed salad. Top with carrots and sprinkle ginger-chili dressing over the top.

What do you think about my idea?

Enjoy your meal,

*OnMyDish.wordpress.com*

 

 

If you are interested in my other posts, I encourage you to make use of “Post Index” where you can locate and learn about all the posts on my blog.

 

 

Pumkin kopytka a la gnocchi

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Hi,

Halloween, autumn is a great time to eat pumpkin.

“Kopytka” are made from potatoes but this time I used pumpkin.

The way of preparation is similar to gnocchi but you make “kopytka” without cheese.

This time I share with you two versions… cooked and fried the day after. See below:)

Ingredients (for 4 people):
– 1 medium size pumpkin (ca. 1,5kg)
– 3 cup flour (ca. 600-750g)
– 3 eggs
– 1tsp. salt
– 1/2tsp. pepper
– 2 onions
– 2 garlic cloves
– 1tsp. butter to fry
– 1tsp. dried sage/salvia

Know-how:
1. Bake pumpkin in temperature 200oCelcius, for 1 hour. Let it cool down for about half an hour.
2. Peel off the skin and remove the pits.
3. Place in a food processor, add salt, pepper and blend.
4. Add flour and eggs, blend again. You may need to adjust amount of flour. If you want to have a regular perfect shape you will need more flour. This time I didn’t pay attention to shape. I wanted to achieve more “wild” irregular shape and made the cake more pouring.
5. Boil water with a bit of salt (ca. 1/2tsp); pour kopytka in water and bring to cook. Cook for about 4 minutes.
5. In the meantime, chop onion and fry in a pan with butter. After a while add sliced garlic and sage. Fry until glassy.
7. Serve kopytka with onion and garlic.
8. Voila 🙂

I also present my day after dish with meatballs and salad.

Know-how:

  1. Fry previously cooked pumpkin kopyka.
  2. Serve with anything else you want:)

Enjoy your meal,
OnMyDish.wordpress.com

 

If you are interested in my other posts, I encourage you to make use of “Post Index” where you can locate and learn about all the posts on my blog.

Cooking in the Polish way- Bratwurst

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Hi,

As promised in my recent posts, inspired with my business trip to Germany, Sömmerda/Erfurt and my Polish roots… I present the following.

Ingredients:

–        Potatoes

–        Bratwurst x 4

–        Onion x 4

–        Red paprika x 1/2

–        Marjoram x 2tbsp.

–        Chili pepper powder x 1tsp.

–        Red chili powder x 2tbsp.

–        Salt and pepper to taste

Know-how:

  1. Boil potatoes.
  2. Soak bratwurst for 20min in cold water.
  3. Fry bratwurst and peel of the skin.
  4. Slice onion and fry.
  5. Slice red paprika and add to onion; fry.
  6. Add sliced bratwurst and fry. Add a bit of water to get a sauce.
  7. Add all spices and fry/boil for couple of minutes.
  8. Serve with warm potatoes.

 
 

Enjoy your meal,

*OnMyDish.wordpress.com*

Black lentil soup

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Hi,

It’s a great starter… I like it solo, with macaroni or with toasts. As decoration, I decided for French cheese. Any other cheese like mild Gouda would taste great as well.

Ingredients (for 4 people):

– One liter of water

– 100g black lentils

– 1 1/2 onion

– 2 small carrots

– 1/2 tsp. salt to taste

– 1/2 jar tomato in vinegar

– 1 big garlic clove

– 4tsp. sour crème

– 100-150g tagliolini or any other macaroni can be substituted with toasted bread for example with Philadelphia white cheese spread and garlic

– French cheese

Know-how:

  1. Boil 1 liter of water.
  2. Soak lentils for half an hour and rinse with water.
  3. Add black lentils, chopped onion and peeled carrots to boiling water.
  4. Add salt and tomatoes; cook for 20 minutes. Then blend all ingredients.
  5. Press 1 garlic clove and cook for 10 minutes.
  6. In the meantime cook macaroni or toast bread.
  7. Add chili powder to make it spicier. Salt and pepper for seasoning if still needed.
  8. Once your soup is done, cool it down for couple of minutes and add 4tsp of sour crème. One teaspoon per bowl.
  9. Decorate with cheese.

     

Enjoy your meal!

*OnMydish.wordpress.com*

If you are interested in my other posts, I encourage you to make use of “Post Index” where you can locate and learn about all the posts on my blog.

Macaroni with piccante salami and endive

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Hi,

Viva España!!!

Somehow this dish reminds me of Spain which perfectly matches the place where I am now.

Some time ago on my dish was: macaroni with piccante salami and endive

It is delicious for a warm evening in salad but also for a colder day in warm meal. Hmm, for the ones who have never eaten endive; it is slightly bitter vegetable. There are different ways of its preparation: baking, steaming, cooking, served raw. This time I decided to cook it and get a bit of Spanish accent.

Ingredients (for 2 people):

– Ca. 250g macaroni

– 125g salami, peeled off

– 1 onion

– Glass of milk

– Juice of ½ lemon

– 1tbsp. flour

– ½ endive

– ½ jar of dried tomatoes in olive oil

– ½ tsp. chili

Know-how:

  1. Cook macaroni.
  2. Cut salami and fry for several minutes to melt the fat.
  3. Add chopped onion and tomatoes, fry for couple minutes.
  4. Slice endive. To neutralise the specific bitter taste, scald in boiling water for couple minutes. Drain and flood with fresh, cold water. Add to a frying-pan.
  5. Mix milk, flour and lemon in separate container, add to frying-pan for thickening the sauce.
  6. Add chili and cook for couple of minutes.
  7. Drain macaroni, serve.

*Enjoy your meal* OnMyDish.wordpress.com

If you are interested in my other posts, I encourage you to make use of “Post Index” where you can locate and learn about all the posts on my blog.

Spaghetti with tuna and avocado in tomato sauce

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Hi,

I came back from holiday and I had absolutely nothing in my fridge.

The only things I had were the standard products I always have in my kitchen: spaghetti, tuna, tomato puree, onion and garlic. As you already know, I prefer to cook from scratch, rather than eat pre-packaged food that is why I decided to serve on my dish: spaghetti with tuna and avocado in tomato sauce.

 

Why avocado? Well, just because this was my last left-over before I went on holiday. I know that for many people this may be the craziest combination but I still preferred to risk instead of buying some pre-packaged food which quality is rather poor and taste artificially pimped up. I must admit I never tried cooked avocado before. I decided to experiment. I am glad I did it because it was really tasty! The best thing about this dish was its preparation and cooking time. It took me less than 15 minutes! That’s quick!

Ingredients (for two people):

– 250g spaghetti

– 1 can tuna in oil (for frying I prefer canned tuna in oil than in water because then I do not have to add any extra oil for frying)

– 1 onion

– 1 clove garlic

– 1 avocado

– 1/2 tomato puree (ca. 70g)

– Mexican Sun spices (salt, garlic, chili, onion, corn grits, paprika, oregano, pepper)

Know-how:

  1. Cook spaghetti.
  2. Drain tuna and use a bit of that oil to fry.
  3. Add chopped onion and sliced avocado; fry.
  4. Add sliced garlic, fry for 30sec.
  5. Add tomato puree, water from spaghetti, and spices to make a tomato sauce. Cook until spaghetti is boiled.
  6. Drain spaghetti, top with sauce. You can add some cheese optionally if you want.
  7. Voila!

    

I hope you liked it! I encourage you to experiment as well… It’s fun.

If you are interested in my other posts, I encourage you to make use of “Post Index” where you can locate and learn about all the posts on my blog.

*Enjoy your meal* OnMyDish.wordpress.com