Archives for posts with tag: red onion

I’ve been poorly lately with no energy whatsoever for cooking. This one pot was a warming dinner and lunch the next day, and happily took little effort.

1) heat oil in a heavy set pan on the hob and fry 1/2 red onion and a garlic glove.

2) add chopped pepper, 3-4 tomatoes (whatever ends of veg you have!) and fry for 2-3 mins.

3) pour in a tin of rinsed chickpeas and add spices: turmeric, cumin seeds, chilli powder.

4) pour in 1/2 cup of basmati rice, and 1 cup water. 

5) add 2 dessert spoons of garam masala.

6) bring to the boil, reduce the heat and pop the lid on for 10 mins.

7) once done, most of the water should be gone and the rice cooked. Stir through fresh coriander and enjoy. 


Whilst I detest the Daily Mail, I did use this lovely recipe by Eric Lanlard for a delicious roasted red pepper and goats cheese tart. I cheated and bought ready made pastry, but who has time to actually make pastry these days. It was delicious and I had leftovers warmed up for lunch the next day.

1) roughly chop 2 red peppers, drizzle with olive oil and bake for 180 degrees C for 20 mins.

2) in that time, chop a red onion and fry in a pan on the hob. After 5 mins, add some balsamic vinegar and cook on a low heat for 10 more mins til it caramelises.

3) grease and line a baking tin and place the pastry in it, chopping off the excess.

4) spread the onion on the bottom and place the roasted red pepper next. Then crumble over a generous helping of goats cheese.

5) in a jug whisk up 200ml of Greek yoghurt and 4 eggs. Use some of this as a wash for the edges of the tart.

6) place the tart in the oven and carefully pour over the egg/yog mixture.

7) bake at 180 degrees C for 20 mins.


Despite this dinner looking a bit of a funny colour, it tasted lovely. I think anything with green lentils is bound to look a bit unappetising. I used veggie sausages because they needed using up, otherwise you could use meaty ones. I got the inspiration from this recipe but basically just chucked it all in and hoped for the best! 

1) roughly chop a red onion, some mushrooms and a red pepper into chunks, drizzle with olive oil and place in a roasting dish with 4 frozen Linda McCartney veggie sausages. Oven on 180degrees C for 20 min.

2) whilst ovening the sausages and veg, bring 1/2 cup of dry green lentils to the boil with 1’cup of water. Let simmer for 15 mins.

3) remove the roasting dish, drain the lentils and pour into the dish. Pour over 200ml of gravy (I used Bisto).

4) place back in the oven for 15 mins.

5) whilst in the oven, bring some peeled and chopped potatoes to the boil on the hob, drain and mash.

 Serve up the bake with the mash and enjoy. I had leftovers for lunch and it was delish. 

I got a huge packet of mince beef from Tesco for £3 and wanted to make something a bit different with is. I followed this recipe from the Food Network and it turned out pretty yummy. I also had leftovers for lunch today.

1) in a heavy pan on the hob fry 1 chopped red onion in oil.

2) add minced ginger, 2 minced cloves of garlic and the spices – ground coriander, garam masala, paprika, cayenne pepper, cumin, black pepper. Cook for 2 mins.

3) add the minced beef and brown.

4) add 2 chopped salad tomatoes and 1/2 cup of water. Simmer with a lid on for 10 mins.

5) add frozen peas and cook for 3-4 mins more. Stir in coriander at the end.

Serve up with basmati rice or flatbreads.

 I wanted a fresh tasting dinner last night. I got the inspiration for the tuna from this BBC Good Food recipe and had it with a sort of tabbouleh bed of quinoa with fresh tomatoes and red onion. It definitely tasted fresh and light for a warm summery evening.

1) cook the quinoa (I use a bulgar wheat mix from Tesco) according to packet instructions.

2) create a marinade for the tuna – mix olive oil with paprika, cumin, chilli powder, minced garlic, lemon juice and chopped coriander (I keep mine in the freezer so it lasts longer).

3) rub the marinade on the tuna and leave to one side.

4) chip half a red onion and 1 salad tomato and leave to one side.

5) fry the tuna in a griddle pan for 3-4mins each side til cooked.

6) mix the onion and tomato, raw, into the quinoa and season with salt, pepper and dried basil.

Start to finish in less than 30 mins!


I had a bucket load of chicken stock and chicken left from my roast dinner yesterday, so risotto seemed like an obvious use of the leftovers. I’m awful at making risotto on the stove (I have no patience), and actually baked risotto (I think) tastes better.

1) chop up 1 red onion and fry in a heavy pan with olive oil. Once softened add 1 chopped red pepper.

2) add chorizo and one chopped up tomato. Cook for a minute.

3) pour in 800ml of chicken stock and bring to the boil. 

4) add 200g of arborio rice, pop a lid on and place in the oven.

5) after 20 mins, remove, stir in the leftover chicken, smoked paprika and black pepper.

6) after 10 more mins take pot out and serve up with some Parmesan on top.


 This teriyaki tuna totally knocked Friday night out of the park. I surprised myself with how good it was. The first time I made a teriyaki marinade was for these meatballs and I usually do tuna with herbs or cajun, so I decided to go Asian for this one.

1) cook rice – 1 cup basmati rice, 2 cups of boiling water, bring to the boil and simmer for 10 mins with a lid on.

2) chop and fry a red onion and 3 large mushrooms until softened – season with salt, pepper and leave to one side.

3) in a bowl mix up: soy sauce, minced ginger, minced garlic, runny honey and chilli flakes.

4) place the tuna steaks in an oiled pan and pour over half the sauce.

5) after a minute, turn the tuna over and pour on the other half of the sauce. Keep turning every minute or so until cooked.

6) put the pak choi on to boil for 3-5 mins.

7) spoon the rice into the frying pan with the onion and mushroom, sprinkle over some chilli powder, chilli flakes and a dash of soy sauce, fry for a minute or 2.

Plate up the tuna on top of the rice, drizzle over the leftover sauce from the pan and sprinkle with sesame seeds. Be proud that you didn’t get takeaway on a Friday night – and it tasted better anyway!

 Didn’t realise quite how fuzzy that picture is, sorry team! Anyway, this was a proper filling and satisfying dinner after working late last night. I’ve also filled a tuppaware so I can have it for lunch tomorrow or pop it in the freezer. I followed this recipe from Women’s Health but changed a few things here and there.

1) in a pan dry fry for 1 min: 1 tsp turmeric, 1 tsp chilli powder, 2 tsp ground cumin.

2) in a separate heavy pan on the hob cook a chopped red onion in some oil. After 5 mins add a dessert spoon of minced ginger and 2 minced garlic cloves. Cook for a min and add the spices you’ve just fried.

3) add 1 tin of coconut milk and 1/2 tin of water (I added water as it didn’t seem enough liquid).

4) add a tin of rinsed chickpeas and 125g of red lentils.

5) pop a lid on and cook on low for 30 mins.

6) after 30 mins, pop in a big handful of spinach plus salt and pepper. Put the lid back on and cook for 5 more mins.

Serve up with cauliflower coconut rice as the Women’s Health recipe suggests, I preferred mine on its own, or with a flat bread. Happy cooking!

What a mouthful that title is. Luckily they’re a pretty delicious mouthful as well. I baked these whilst watching the Comic Relief Great British Bake Off. If you haven’t seen the episode with Jonathan Ross’s profiteroles, watch it, it was so funny I literally cried with laughter. Anyway, who doesn’t love savoury muffins?! I followed this lovely recipe with a few changes depending on what ingredients I had,

1) fry up half a red onion in some olive oil.

2) remove from pan and add chopped mushrooms. Fry until cooked, set aside.

3) in a mixing bowl add: 1 1/2 cups of wholemeal flour, 3 tsp of baking powder, salt & pepper, and a handful of grated chedder and parmesan.

4) in a separate bowl whisk up: 1 cup of semi-skimmed milk, 1 dessert spoon of soft butter, 2 eggs.

5) add wet ingredients to dry and mix – it’s quite a wet batter.

6) fold in the cooked onion and mushrooms.

7) fill muffin cases just over half full and place a sliced cherry tomato on top.

8) pop in the oven for 25 mins at 200 degrees C.

When you take them out, leave them to cool properly before eating. I got impatient and opened one up and it had all stuck to the cake case! I had one this morning and now they are a solid delicious muffin.

I love chilli con carne, and whilst I’m on a money saving mission at the moment before moving house I decided to partake in #meatfreemonday and go veggie. I also ran 10km last night prior to making this, which I think made it taste even better. It’s so simple and you could put whatever veggies you want in it. Here’s how to make it (10k run optional!):

1) to a hot pan with olive oil in add: 1/2 chopped red onion and fry til soft.

2) Add chopped mushrooms and a yellow pepper, cook for 4-5 min.

3) Mince a garlic clove into the pan and stir.

4) Add a tin of chopped tomatoes and a small squeeze of tomato puree.

5) Add a big shake of chilli powder, chill flakes and grind over some black pepper. Stir in and then add a shake of paprika.

6) Add a drained and washed tin of kidney beans.

7) Bring to the boil and turn the heat down. Simmer for 15 minutes.

8) For the rice: 1/2 cup of basmati rice in a pan, add 1 cup of boiling water, bring to the boil then simmer with a lid on for 10mins. Perfect fluffy rice every time.

I finished mine off for lunch today in pitta bread.