If there were ever a dish to prove that Sicilian cooking is one big love affair with bold flavors, it’s caponata. A little cheeky but think of it as eggplant having a wild holiday fling with tomatoes, vinegar, and olives—sultry, tangy, and unapologetically Mediterranean.

This is not a side dish that politely sits in the corner; this is a caponata that flirts with your nose the moment it hits the pan and demands your attention until the very last bite.

What Is Caponata?

Caponata is a traditional Sicilian eggplant stew—sweet, sour, savory, and utterly seductive. The beauty of this dish lies in its balance: the richness of fried eggplant, the brightness of tomato, the briny pop of olives, and the gentle tang of vinegar, all swirling together into something greater than the sum of its parts.

Traditionally, green olives are used to cut through the sweetness but I play it a little cheeky— by using black olives instead. They melt into the dish with a softer, rounder saltiness, giving the caponata a darker, almost smoky depth. Authenticity purists, cover your eyes; flavor-seekers, this one’s for you.

Why This Caponata Recipe Works

The Tomato Base: Don’t settle for just any tomatoes. I use Mutti crushedtomatoes and a touch of Mutti tomato paste for that velvety, concentrated richness. The aroma alone will make you weak in the knees—it’s like bottling up the Sicilian sun and pouring it straight into your pan.

Eggplant Glory: Fried until golden, the eggplant cubes soak up the tomato sauce with all their caramelized, earthy sweetness.

Sweet & Sour Harmony: A splash of vinegar and a sprinkle of sugar (just enough to tease, not overwhelm) gives that iconic agrodolce twist that makes Sicilian cuisine unforgettable.

When the caponata bubbles away, your kitchen will smell like a bustling Sicilian trattoria—rich tomatoes simmering with garlic, eggplant caramelizing, vinegar hitting the pan with a tangy kiss. It’s intoxicating.

How to Serve Caponata

Caponata is one of those recipes that refuses to be pigeonholed. Serve it warm as a side dish, spoon it over grilled fish, or let it cool to room temperature and pile it high on bruschetta. But here’s my personal favorite:

Allow your homemade focaccia with pancetta to greedily soak up the sweet-and-sour juices your caponata has worked so hard to create. The salty pancetta, the pillowy bread, and the glossy vegetable stew—it’s a trio that might just make you forget your own name.

Make It Yours

Stick to green olives if you want the classic, briny sharpness of a traditional Sicilian nonna’s recipe. Play with capers, celery, or even raisins if you like more complexity. Always make enough for tomorrow—it’s even better once the flavors marry overnight.

This caponata recipe is a love letter to Sicily with just a touch of rebellion. It’s earthy, sweet, tangy, and utterly addictive. Whether you’re spooning it onto crusty bread, serving it alongside grilled meats, or letting your no knead homemade focaccia with pancetta do the soaking, one thing is guaranteed: this dish will seduce you, again and again.

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⠀

Fluffy Focaccia for Your Caponata

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Caponata

(+6 rating, 2 votes)

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Side, Lunch, Dinner – Italian, Sicilian

By Angela – Serves: 4

Prep Time: 5 minutes – Cooking Time: 20 minutes – Total Time: 25 minnutes

Sicilian caponata recipe made with fried eggplants, tomato sauce and olives. A sweet and sour Mediterranean side or appetizer.

Ingredients

• 1 eggplant⠀
• 1 tablespoon granulated sugar⠀
• 3 tablespoons (13ml) red wine vinegar⠀
• 1 golden onion⠀
• 1 celery stick⠀
• 400g mutti polpa (can of crushed tomatoes without skin)⠀
• 1 tablespoon tomato paste⠀
• 14 olives or more ⠀
• 2 teaspoons rinsed capers⠀
• fresh basil

Instructions

1

Rinse the capers 2 times

2

Dice the caponata into sizeable cubes, fry them until golden and light. Lay them on a kitchen paper towel to drain excess oil

3

Make the sweet and sour sauce by stirring sugar to the vinegar. ⠀

4

Your onions and celery should be diced to half the size of the eggplants

5

Sauté the onions until just golden, then toss in the celery to cook for about 2-3 minutes. You need them to retain that crispy crunch

6

Next, pour in crushed tomatoes and add a dollop of tomato paste, a pinch of salt and stir.

7

Pop in the rinsed capers, the sweet and sour sauce; stir and add in the olives.

8

Now add in the eggplants, then pine nuts and fresh basil leaves.

9

Let it cook for about 3 minutes just to marry the flavours and ingredients then serve it with your favourite bread or my homemade focaccia stuffed with pancetta ⠀

I live a stone’s throw away from a Turkish restaurant that serves a mouthwatering chicken kebab. As a creature of habit; yes, I know I need to mix it up a little; but my usual go-to fillings to accompany the perfectly seasoned chicken shavings are french fries, bell pepper salsa, and red pickled onions. I cannot for the life of me garner the courage to ask how they make it (not that they might divulge), but it got me wanting to have my own quick pickled red onion recipe.

But what’s so good about these easy pickled red onions? Well, slice them thick enough, and they retain their crunch. The red onion’s sharpness is softened by the sweet tang of the red vinegar and sugar while the black peppercorns lend a subtle heat that deepens the flavor without overpowering it. And all you need to do is turn 4 simple pantry staple ingredients into something magical, so let’s get pickling shall we?

How to Make Pickled Red Onion

Homemade pickled red onions doesn’t get easier than this.

Step 1: Peel the onion and trim off the ends.

Step 2: Horizontally slice the onions into thin or thick strips depending on your preference. You could also do both.

Step 3: Tip the sliced onions into a sterilized jar with an airtight lid, and sprinkle in the black peppercorns.

This article contains affiliate links to which I would receive a commission should you make a qualifying purchase.

Step 4: Sprinkle the sugar into the jug containing the red wine vinegar and water, and stir until dissolved.

Step 5: Pour the red wine vinegar mixture over the onions until they are submerged in it. Cover and leave to pickle in the fridge.

What to Use Pickled Red Onion For…

Pickled red onions are the ultimate zesty relish to brighten up your stuffed pita bread or chicken wraps and other meats or fish recipes.

Chicken Patty with Onion and Bell Pepper

I hope this made a delicious zesty batch of what I hope was the best pickled red onion you have had. If you made some tweaks and it turned out even better, share it with us.

Please give this delicious pickled red onion recipe a thumbs up below.

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4 Ingredient Pickled Red Onions

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sides – International

By Angela – Serves: 1 batch

Prep Time: 5 minutes – Cooking Time: 0 – Total Time: 5 minutes

Deliciously crunchy pickled red onions made with red wine vinegar, sugar and black peppercorns.

Ingredients

• 2 red onions
• 1/2 cup red wine vinegar (119g)
• 1/2 cup red wine vinegar (119g)
• 3 1/2 tablespoons granulated sugar (55g)
• 1/4 teaspoons salt
• 
  
• TOOLS
• Useful tools (affiliated links) for this recipe:
• airtight jar

Instructions

1

Peel the onion and trim off the ends.

2

Horizontally slice the onions into thin or thick strips, depending on your preference. You could also do both.

3

Tip the sliced onions into a sterilized jar with an airtight lid, sprinkle in the black peppercorns.

4

Sprinkle the sugar into the jug containing the red wine vinegar and water, stir until dissolved.

5

Pour the red wine vinegar mixture over the onions until they are submerged in it. Cover and leave to pickle in the fridge.

The cold is slowly fading off as we welcome spring, but I think we could all agree that some comfort foods like potato gratin are here to stay all year long. And that’s one of the reasons you ought to have a ‘go-to’ recipe. Well, that plus the fact that gratin as a side goes with almost everything!!!

So let me show you how to make the best potato gratin recipe without cream as I show you how to make an easy bechamel sauce that will make you wonder why you were so intimidated in the first place!

How to make potato gratin

First off, make the béchamel sauce, if you don’t have a recipe, try my super easy beginner-friendly bechamel sauce. Once it is ready and you have taken it off the stove, stir the pecorino and 3/4 of the grana padano cheese into it while it is still hot.

If you don’t have any pecorino cheese. I would suggest only using 30g Parmigiano Reggiano, since grana Padano on its own in my opinion leans more toward the mild side.

Peel your potatoes and slice them into 1/8 inch thick. Add salt to the water and parboil the potatoes for 5 minutes. They should be softer but still firm enough to hold their shape without breaking.

I use small ramekins for individual portions however, you could use 1 small casserole dish

Drizzle a few tablespoons of béchamel sauce onto your baking dish. Just enough to coat the whole surface area.

Top that with slices of potatoes, then béchamel sauce, mozzarella, grana padano cheese, and some freshly ground black pepper (if using).

Then on to the final layer which will be the same. The top should have béchamel sauce, mozzarella, and grana padano. 

Do not fill the casserole dish to the brim, as the sauce will make it all bubble and you don’t want to have a mess in the oven.

Cover with foil and bake at 210°C / 410°F for 25 minutes (or until soft when pierced), then uncover and let it brown for a further 5 minutes.

And that’s it!

Frequently asked questions about potato gratin or potatoes au gratin.

What are the best potatoes to use for potato gratin?

The best potatoes to use for gratin are floury potatoes like red or Yukon gold.

What’s potato gratin? What is potato gratin made of?

Potato gratin is an oven-baked side dish, made with thinly sliced potatoes layered with a creamy sauce. The addition of cheese is optional.

What is the difference between potato au gratin and dauphinoise? Is potato au gratin and dauphinoise the same?

No, potato au gratin and dauphinoise are not the same. Dauphinoise is baked in a cream using thinly sliced uncooked potatoes, while potato au gratin is baked using pre-cooked sliced potatoes, layered in a cream and cheese sauce.

Is potato gratin healthy?

Healthy is a relative term as are the various ways in which potato gratin is made. In this recipe, mozzarella and butter are used which if eaten in moderation- may not affect one’s diet. One can reduce the calories by using skimmed instead of full-fat milk in the bechamel sauce, and cutting down on how much mozzarella is used.

Can potato gratin be prepared in advance?

Absolutely! Potato gratin can be prepared the night before. To do so, parboil the potatoes and make the bechamel sauce. Then layer the potatoes in a casserole dish with the bechamel sauce and mozzarella; cover and keep it in the fridge until the next day. Prepare the oven and bake as per instructions.

What can I serve with potato gratin?

While considered a winter dish. Potato gratin can be served all year long with chicken, sausages, beef/turkey patties, and even vegetarian dishes.

What is an alternative cheese to use in potato gratin?

Consider Gruyere or mature cheddar as an alternative layering cheese for gratin. It is bold and packed with flavor!

Please give the cheesy potato gratin a thumbs up below.

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Cheesy broccoli and potato gratin

This cheesy broccoli and potato gratin is what your cold or winter lunches and nights yearn for. Want a simple yet filling side, make this for your family!

Print Recipe

Easy cheesy potato gratin

(+6 rating, 2 votes)

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lunch/dinner – French

By Angela – Serves: 3

Prep Time: 10 min – Cooking Time: 1 hour – Total Time: 1 hour 10 minutes

This cheesy potato gratin will comfort you as it tries to steal the show. Made with grana padano, pecorino and mozzarella for extra cheesyness. This is every cheese comfort food lover's dream, so make some!

Ingredients

• Bechamel sauce
• 420g floury Potatoes
• 85g Grated mozzarella
• 27g Grana Padano cheese plus 10 grams for sprinkling in between the layers
• 10g Pecorino cheese
• 1/2 Salt
• Freshly ground black pepper (if using)

Instructions

1

Make some bechamel sauce. Once it is ready and you have taken it off the stove, stir the pecorino and 3/4 of the grana padano cheese into it while it is still hot.

2

Peel your potatoes and slice them into 1/8 inches. Add salt to the water and parboil the potatoes for 5 minutes. They should be softer but still firm enough to hold their shape without breaking.

3

I use small ramekins for individual portions however, you could use 1 small casserole dish.

4

Drizzle a few tablespoons béchamel sauce onto your baking dish, enough to coat the whole surface area.

5

Top that with slices of potatoes, béchamel sauce, mozzarella, grana padano cheese, and some freshly ground black pepper (if using).

6

Then on to the final layer which will be the same. The top should have the béchamel sauce, mozzarella, and grana padano.  

7

Do not fill the casserole dish to the brim, as the sauce will make it all bubble and you don’t want to have a mess in the oven.

8

Cover with foil and bake at 210°C / 410°F for 25 minutes (or until soft when pierced), then uncover and let it brown for a further 5-7 minutes minutes. Rotate the casserole dish at least once during baking for even browning.

9

Let it slightly cool before serving.

We whined because of the excess heat, but that’s slowly fading as the days become cooler. And for some, our forgotten laundry outside is blessed by a second wash of rain. The salad recipes to help keep our hips trim are tucked away and now we reach for more ‘warming foods’- shall I say? And this cheesy broccoli and potato gratin recipe was made as a side in mind but it just may end up being the star of at the table. Here’s why?

Well, as with most of my recipes– this is an easy one that my fellow kitchen novices can take comfort in knowing you won’t mess up. Here’s all you need to do …

How to Make Broccoli and Potato Gratin in 3 Steps

Step 1: How to make bechamel sauce:

No no, do not be alarmed. This is easier than it sounds. I must admit, recipe names that have a fancy sound to them have a way of intimidating us. But if I can do it, so can you. Let me walk you through it.

How to make bechamel sauce is as easy as melting butter, tossing in the flour, salt, nutmeg and quickly stirring/whisking to form a paste then pouring in the milk and patiently stirring that white magic as it slowly thickens on low heat.

And when it’s thick enough to coat the back of a spoon without seeming runny, it means it’s ready. So add half of the grated cheese and stir to combine. And that’s it, really! Step one is done! Taste the sauce to ensure it has enough salt or the gratin will be bland.

Eh ehm, just make sure you cover the bechamel sauce after it’s done cooking to avoid skin forming.

Bechamel Issues?

In case the bechamel happens to overstay and thicken more than it should, this is what you should do to lighten it. Slowly pour milk into the bechamel sauce as you stir and stop once it has reached the desired consistency.

Step 2: Potato and Broccoli Prep:

Peel and slice the potato. I was brave enough to try and rekindle my relationship with my mandolin. And boy was it pissed at me after the long hiatus, and yes, I did get cut (major eye roll). If you do not have a mandolin, it’s not the end of the world, just thinly cut the potatoes to roughly the same size.

I used frozen broccoli for this recipe because believe it or not it has been a bit of a hunt to find fresh broccoli at the ‘veggie guy’ or supermarket. So I thawed it in the microwave for 5 minutes and roughly chopped it. Make sure the stems are finely chopped. If you choose to use fresh broccoli, boil them for 8 minutes then roughly chop them. Make sure there are no chunks of big broccoli stems.

After boiling, both the potato and broccoli should be soft enough that you can pierce through them but not so soft they turn to mask.

Step 3: Put It Together:

And the final step is to layer it all into one beautiful broccoli and potato gratin that everyone will love! Start by pre-heating the oven to 200°C / 392°F.

Layer the bottom of the casserole dish with a few tablespoons of bechamel sauce and top with the potatoes, broccoli, and a sprinkle of mozzarella, Parmigiano/Parmesan, and freshly ground black pepper. Repeat the layers until all the ingredients are done.

The top layer should be with some bechamel sauce, Parmigiano, and grated mozzarella on top of the potato and broccoli. Drizzle 3 tablespoons of olive oil on top.

Bake: Bake the broccoli and potato gratin covered for 45 minutes, pierce it with a skewer or knife to make sure the potatoes have cooked through. Then remove the lid and put it back in the oven to brown for about 8 minutes. Let that cool if you can wait and serve!

How do I reheat it the next day? Put it in an oven-safe plate/dish and cover- leave to reheat in the oven for 50-10 minutes at 200°C / 392°F

I would love to know if you enjoyed the cheesy broccoli and potato gratin, if so, please rate it below. If you didn’t I would definitely like to know why. To stay up to date on what’s fresh off the stove/oven, let’s stay connected on Instagram, Pinterest, Youtube or subscribe below to be notified of new posts by email.

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Cheesy broccoli and potato gratin

(+34 rating, 10 votes)

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lunch/Dinner – International

By Angela – Serves: 5-6

Prep Time: 15 minutes – Cooking Time: 1 hour 10 minutes – Total Time: 1 hour 25 minutes

This cheesy broccoli and potato gratin is what your cold or winter lunches and nights yearn for. Want a simple yet filling side, make this for your family!

Ingredients

• FOR THE BECHAMEL SAUCE
• 55g unsalted butter
• 50g plain flour
• 500ml milk
• 1 teaspoon salt
• Nutmeg
• 25g grated Parmigiano Reggiano/ Parmesan
• OTHER INGREDIENTS
• 563g floury potatoes
• 200g broccoli
• 40g Parmigiano Reggiano/ Parmesan
• 60g grated mozzarella
• Black pepper (optional)

Instructions

MAKING BECHAMEL

1

Melt the butter over low heat, add in the flour and quickly stir to form a paste.

2

In a pot, weigh the milk, salt, and nutmeg and whisk until the mixture is well combined and there are no lumps of paste.

3

Stir the sauce occasionally for 7 minutes until it is thick enough to coat the back of a spoon but is not too thick.

4

And when it's thick enough to coat the back of a spoon without seeming runny, it means it's ready. So add half of the grated cheese and stir to combine.

BROCCOLI AND POTATOES PREPARATION

5

Peel and cut the potatoes into even thin slices, boil for 7 minutes in salted (1/2 teaspoon) water and drain

6

If using fresh broccoli, boil the broccoli for 8 minutes. If using frozen broccoli, thaw it in the microwave for 6 minutes then roughly chop- make sure the stems are thinly cut

7

Preheat the oven to 200°C / 392°F

COMBINE & BAKE

8

Layer the casserole dish with a few tablespoons of bechamel sauce, followed by the potatoes, broccoli, and a sprinkle of grated mozzarella, Parmigiano/Parmesan, and freshly ground black pepper. Repeat the layers until all the ingredients are done.

9

The final layer should be with some bechamel sauce, Parmigiano, and grated mozzarella on top of the potato and broccoli.

10

Drizzle with 3 tablespoons of olive oil, cover with a lid or foil and bake for 45 minutes, pierce it with a skewer or knife to make sure the potatoes have cooked through. Then remove the lid/foil and put it back to bake for a further 7 minutes or until a nice golden brown.

11

Leave to cool (it will set as is cools) and serve with a sprinkle of grated Parmigiano and black pepper.

12

Store the leftovers in the fridge

Here’s Another Creamy Veggie Side You Might Like

10-Minute Creamy Spinach with Parmesan

Creamy spinach with parmesan, cream, nutmeg, and one more ingredient that adds a touch of nuttiness. Spinach never tasted this good, ready in under 10 minutes.

Who doesn’t like a fresh bowl of hot fluffy rice that’s still good even after a day or two? To make rice that comes out fluffy every time, there is more than just water measurement. Here’s what you need to know.

This recipe refers to making rice using a more ‘international’ approach. Remember that there are various types of rice and how to make it will vary depending on culture and the preferred outcome.

How to Make Fluffy Rice That Doesn’t Suck!

Wash it, yes, wash the hell out of it! eh ehm, be gently Here’s why. Washing the rice removes some of the surface starch which will reduce the stickiness. Place the rice in a fine sieve, then position that under running cold water, and just run your fingers back and forth until the water from the rice is no longer cloudy.

How about a taste first? Add salt to the water, and stir to dissolve then taste it before pouring it over the rice. This ensures that the rice is well seasoned, nothing sucks like unseasoned tasteless rice.

Don’t drench me in oil or else: Here’s why, unless your intent is to make some delicious tahdig (Persian rice recipe with a crunchy bottom) then keep the oil to a minimum.

Toast me ish: Heat the pan first, then add in the oil, followed by the rice. Stir to coat the grains, but do so gently, so as not to break the rice. Do this for no more than 15 seconds.

Liven me up: I am so glad I started doing this and perhaps you should too! What I do is occasionally cook your rice with vegetable stock/stockpot instead of plain water. I boil the required amount of water then stir in the vegetable stockpot until it dissolves, and finally add it to the rice.

Alternatively, just measure the required amount of homemade/storebought vegetable stock and add that to the rice. Rice cooked with veggie stock goes well with plain-ish dishes, so those that are not so spicy or packed with flavor.

When making something quite flavored like say Teriyaki salmon or Sweet and sour chicken I would pair them with rice made with plain water.

Cover and forget me: Once the water starts boiling, reduce the heat to let the rice slowly simmer covered, and most importantly- do not open until it is time.

Let me rest: Once the cooking is done, take it off the stove and let it rest for about 10 minutes uncovered. This firms up the fluffy rice making them less likely to break apart when scooped for serving.

How to Store and Reheat Leftover Rice

Storage: Leftover rice that has not been properly stored can very easily be a source of food poisoning. to avoid this, it is important to refrigerate the rice immediately after the leftover has cooled to prevent bacterial growth.

Reheat: To reheat the rice, add a few tablespoons of water and heat it to at least 70°C/160°F.

Don’t forget to let me know how deliciously fluffy your rice was and if you did anything different with it.

Please give the fluffy rice a thumbs up below.

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Here’s a Side to Go With Your Rice

10-Minute Creamy Spinach with Parmesan

Creamy spinach with parmesan, cream, nutmeg, and one more ingredient that adds a touch of nuttiness. Spinach never tasted this good, ready in under 10 minutes.

Print Recipe

Plain fluffy rice

(+6 rating, 2 votes)

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Lunch/Dinner – International

By Angela – Serves: 4

Prep Time: 2 minutes – Cooking Time: 25 minutes – Total Time: 27 minutes

Plain serving of fluffy rice using water

Ingredients

• 3 tablespoons vegetable oil
• 350g (2 cups) long-grain rice
• 1/2 tablespoon sea salt
• 512ml (2 3/4cup) water/vegetable stock (optional)

Instructions

1

Gently rinse the rice until the water is no longer cloudy

2

Add the salt to the measured water and stir to dissolve, if using vegetable stock, use half the amount of salt first then taste before adding more as vegetable stock/vegetable stockpot can be quite salty.

3

Heat a pan over medium heat then pour in the oil and rice, stir to toast, and coat the grains for 10-15 seconds then pour in the salted water/vegetable stock.

4

Stir and increase the heat. Then wait until the rice starts to boil before reducing the heat to low, cover, and let simmer for 25 minutes without opening the lid

5

After 25 minutes, take the rice off the stove and let it rest, uncovered for a further 10 minutes.

6

Serve and properly store any leftovers.

I dread the “mom, can we have some french fries with that?” question. Don’t get me wrong, I am no ‘french fries snob’ but I try to limit how much of it my kids and I eat. This is why when I am not making these delicious Oven roasted potatoes with rosemary and garlic that I consider being a healthier substitute, then I am making these oven-roasted caramelised carrots (or oven-roasted carrot chips as my daughter calls them) which are caramelized sweet with just enough chew.

These oven-roasted caramelized carrots are also great for when you are hosting a crowd and want a variety of vegetable sides.

Or perhaps for packed lunch or as a snack to trick your mind from wandering to the next vending machine for bars to curb your sweet tooth cravings.

You need a microwave steam container. I do not include any measurements for the recipe.

How to Make Oven-Roasted Caramelised Carrots

Making these oven-roasted caramelized carrots is easier to make than you might think. I am blushing at the thought that I am dedicating a whole post to it when all this takes is just 3 simple steps.

Step 1. Cut the carrots horizontally to equal sizes, this makes sure they all take roughly the same time to get ready without some crunching up before the rest getting ready.

Step 2. Preheat the oven to 200°C/392°F and while that happens steam the carrots in the microwave for 5 minutes at full power.

Step 3. Toss the steamed carrots in a little olive oil and transfer them to a baking tray, space them out and roast for 35 minutes, flipping the oven-roasted carrots halfway through.

I hope you and your family enjoyed the oven-roasted carrot chips, if so, please give it a thumbs up below.

FOLLOW on: Instagram, Pinterest, TikTok, and Youtube to know what’s fresh off the stove/oven. Or subscribe below to be notified of new posts by email.

Other Side You Might Enjoy

10-minute Creamy Spinach with Parmesan

Creamy spinach with parmesan, cream, nutmeg, and one more ingredient that adds a touch of nuttiness. Spinach never tasted this good, ready in under 10 minutes.

Print Recipe

Oven-roasted carrot chips

(+6 rating, 2 votes)

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Lunch/Dinner – International

By Angela

Prep Time: 5 minutes – Cooking Time: 35 minutes – Total Time: 40 minutes

A healthy and deliciously simple recipe of oven-roasted carrot chips that the whole family will love.

Ingredients

• Carrots
• Olive oil

Instructions

1

Cut the carrots horizontally to equal sizes, this makes sure they all take roughly the same time to get ready without some crunching up prior to the rest getting ready.

2

Preheat the oven to 200°C/392°F and while that happens steam the carrots in the microwave for 5 minutes at full power.

3

Toss the steamed carrots in a little oil and transfer them to a baking tray, space them out and roast them for 35 minutes, flipping the carrots halfway through.

4

Best served hot!

What do you like about your mother, father, or grandparents cooking? Are there scents that take you back to moments you shared while preparing a certain meal? Do you wish you could have a taste of that dish? Maybe wish the recipe would have been passed on and you would be rushing to the kitchen to prepare it right now?

I miss a vegetable side dish my mother used to prepare. Made with bitter leafy greens, which she sweetened with milk and a loving heap of peanut butter. Who would have thought right? Peanut butter greens! But the result was creamy, nutty, and just sweet enough to trick us, kids, into eating our veg without the need for ‘eat your greens’ lectures.

As I grow older and realize that I cannot fight against the effects of what goes into my mouth. I have taken to more often surrendering my carbs for a side of greens instead. But my rebellious streak lives on in this creamy spinach with parmesan as you will tell from the use of the cream.

Creamy Spinach With Parmesan Ingredients

Cream: I used heavy cream.

Cheese: If you do not have any parmesan, you could use Grana Padano or Parmigiano Reggiano.

Spinach: While frozen spinach could be an option, I preferred the texture of the fresh spinach.

Brown butter: In case you do not have your own homemade batch of brown butter, you can use this recipe to make some.

Nutmeg: I wish I could offer a substitute for this but sadly, it would be super delicious if you do not skimp on the nutmeg.

To finish the dish, you could stir in a teaspoon of browned butter.

For days when you are feeling less creamy, you could prepare the same recipe and omit the cream and parmesan. Here is how you would prepare it:

1. Sauté the onions in the brown butter until soft and light brown

2. Toss in the already boiled spinach, (with a little of the water squeezed out) and sprinkle salt to taste. Only cook the spinach for 1-2 minutes and not more.

3. Finish with a teeny knob of brown butter stirred through.

Please give the creamy spinach with parmesan recipe a thumbs up below.

FOLLOW on: Instagram, Pinterest, TikTok, and Youtube to know what’s fresh off the stove/oven. Or subscribe below to be notified of new posts by email.

Other Mouthwatering Spinach Recipes for Packed Lunch or Busy Weekday

Spinach and Ricotta Puff Pastry

A simple flaky puff pastry delight filled with spinach, ricotta, Parmigiano Reggiano, and mozzarella.

Print Recipe

Creamy spinach with parmesan

(+15 rating, 3 votes)

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Lunch/Dinner – International

By Angela – Serves: 3

Prep Time: 10 minutes – Cooking Time: 8 minutes – Total Time: 18 minutes

Creamy spinach with parmesan, cream, nutmeg, and one more ingredient that adds a touch of nuttiness. Spinach never tasted this good, ready in under 10 minutes.

Ingredients

• 350g baby spinach
• 30g Brown butter plus more for serving
• 1 1/2 tbsp finely diced white/red onion
• 180 heavy cream
• 1/4tsp salt
• A pinch of nutmeg
• 55g Parmesan plus more for serving
• Freshly ground black pepper

Instructions

1

Remove the stems from the spinach leaves and thoroughly wash.

2

Bring water to a boil and toss the spinach leaves in, continuously stir or turn them in the hot water for 1 minute then drain and leave to cool.

3

Squeeze out as much water as you can from the spinach (reserve this water for later). Roll the spinach into a ball and roughly chop

4

Heat a non-stick pan over medium heat, melt the brown butter and add in the finely chopped onions to sauté until soft and light brown.

5

Add in the spinach and stir through the onion and butter. Pour the cream over the spinach and stir, sprinkle in the salt. Finally, add in the parmesan and taste for salt, if need be, add more now.

6

Finish the dish by stirring in a knob of brown butter, a pinch of nutmeg, and a sprinkle of parmesan over the spinach

7

Serve hot.

I can’t keep my hands off healthy sweet potato chips, even better is if they are homemade. I’m blessed to be able to work from home and I don’t ever take that for granted! But this blessing comes with a teeny teeny thing called temptation. The temptation to march into the kitchen for something crunchy.

A desire for something that satisfies that urge, without having you filled with thoughts like: “I wonder what that ingredient is”? This is a straightforward, simple, and deliciously crunchy homemade sweet potato chips recipe that I hope you make again and again.

You could use a mandolin but no worries if you don’t have it, because I didn’t use one. I suggest it because for some it is easier than using a knife which is what I did. I had 1 not so pleasant mandolin experience which is why I keep a good distance. Unless it is the absolutely ‘must-use’ tool for a recipe. Otherwise, I always opt for the knife.

Should you choose the same path as I did, you need to make sure the knife is properly sharpened before you start, because a blunt knife will make this a very long and torturous experience. I’m sorry but I just have to put it out there, so you’re prepared.

How to Make Sweet Potato Chips

1. Take out the oven racks and line them with parchment paper. Then preheat the oven to 110°C/ 230°F.

2. Properly wash and peel the potatoes. If you like the skin on, and trust the source as being free from ‘nasties’ then leave them on.

3. Slice the sweet potatoes as thin and even as you can. For crunch, you do need to have the potatoes cut very thin.

4. Lightly spray the parchment papers with a neutral oil. Then lay the sweet potato slices on the parchment paper, spaced out – not overlapping, and evenly sprinkle salt over them. Finish by lightly spraying oil over the potatoes again and put the racks on the bottom part of the oven.

5. After 50 minutes, take out one rack at a time and turn over each sweet potato slice. Repeat with the other rack, then put the rack that was on the bottom on top and the one at the top goes to the bottom for even browning. Leave the sweet potato chips to bake for another 1 hour or until nice and crunchy.

In between that time, you will need to check on the potatoes to take out the chips that were cut thinner as they will be ready before the rest are done. So just take them out and wait for the rest to get crunchy.

Store the sweet potato chips in an airtight container.

Please give this healthy homemade sweet potato chips recipe a share if you liked it.

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I bet we all have that one veg that just rubs us the wrong way. We can’t stand to look at it, smell it, or be dared to try a nibble. That’s probably no the best way to start this post but This WAS my relationship with broccoli. However, the following unsuspecting ingredients made the perfect pair!

Steamed broccoli with just enough of a bite, tossed in olive oil infused with garlic and a pinch of salt. Resulting in slightly charred sautéed broccoli, finished with a splash of freshly squeezed lemon. This is a quick and healthy broccoli recipe to make eating vegetables a little more pleasurable.

Careful about scrolling down for the recipe as you might be wishing for a bucketful once you have a taste. But that is not the only way I spruced up the broccoli. If making this for kids then, by all means, keep it nice and simple as in the picture below…. Hahaha this is starting to sound like some gardening theory class. But for real, my hope is that if broccoli is not your star veg then it will be after you try either one of the broccoli recipes below.

It’s perfect as a side and chances are high that your kids just might love it. You can also add it to salads, pasta, or even get creative and blend it into a sandwich spread. Should you be looking for a little heat then try this broccoli recipe spiked with fresh chili.

How to Make Sautéed Broccoli With Chili

First, steam the broccoli and set aside. For this you would need the red bird’s eye fresh chili, size as it seems doesn’t matter because these babies are unpredictable when it comes to heat. Thinly slice the chili if you intend to keep them with the finished dish. Otherwise, large chunks to infuse into the oil will be good enough to make it easy to take them out right before serving.

First step: Let the frying pan get hot over medium-high heat, then pour in the oil and garlic cloves to infuse. Tilt the pan to make a puddle around the garlic and turn them every few seconds. Take out the garlic after 20 seconds or right before they start to brown.

Step two: Toss in the chili and let that sizzle for 10 seconds or until they start to shrivel. Then add in the steamed broccoli. Increase the heat because the broccoli is cooked through and all we want is for it to brown and get those deliciously charred edges we love. Don’t forget to sprinkle in some salt.

How long you sauté the broccoli will depend on you. Why? because you might like broccoli less or more charred.

A minute before you take the broccoli off the fire, squeeze in half a lemon worth of juice over it, toss, and serve.

Simple Sautéed Broccoli Made 2 Ways.

Boil the broccoli (covered: goes quicker) until you can pierce through it with minimal effort. If you like your broccoli with a bit more of a bite compared to overly soft, I suggest you check on it at the 8-minute mark.

There Are Two Ways to Cook the Broccoli Once It Is Boiled:

Stove: After boiling/ steaming the broccoli, you can finish by sautéing it on the stove with some oil infused with garlic (and chili (optional)) for 2-3 minutes. Depending on how charred you would like it to be.

Oven: You could toss the broccoli (florets face down) with the garlic-infused oil and roast in the oven at 230° until charred enough for you. Turn them upside down once the florets are browned to do the same for the stem. Then sprinkle some Parmigiano Reggiano or parmesan on the broccoli to melt over the broccoli.

I love the nutty, salty taste of the cheese blended with the charred broccoli.

How do you choose which method is best for you? Well, sautéing the broccoli over the stove is quicker. The oven has the advantage of ‘toss and walks away’ while you do other things but it takes a wee bit longer than if you prepared them over the stove.

Meal Ideas to Combine Using This Recipe

Here are some ways you could incorporate this recipe to your meal plans.

1. Add it to stir fry using brown rice. For some reason, the earthy brown rice flavor and the zesty charred sautéed broccoli send sparks all over your mouth without the guilt that you are eating unhealthy. So my vegan friends are merry!

2. Mix it through with some chickpeas and couscous simmered in a veggie broth. Yes!!! another healthy vegan option, of course, my meat-loving friends can experiment and let me know down low.

3. Okay, this is going to sound rather strange but what if you sauté the broccoli then finely chop it and use it as a ‘spread’ on your sandwich or wrap with other added ingredients? Hmm, I think I will be making a recipe for this very soon. The light bulb just went on while writing this. hahaha

Other Broccoli Recipes to Drool Over

So, you had some sautéed broccoli with garlic and are now a fan? Here are some other broccoli recipes you might not get enough of.

Leftover Broccoli Stem and Sweet Corn Pizza

It’s hard not to be wowed by this recipe. Why? It’s shockingly delicious, a creative way to eat more veg AND you get to use up every bit of your broccoli with only a slice from the bottom of the stem going in the bin. Loved up with sweet corn and chili for a little heat. The pizza is finished with thick Parmesan/Parmigiano Reggiano slivers and crushed black pepper.

Healthy Sweet Potato Soup With Broccoli Stem

And when you aren’t having the broccoli pizza, you could be spooning up this healthy sweet potato soup with leftover broccoli stem.

Why you will love it apart from the healthy fact is the ‘are you sure there’s broccoli in that’ question you will likely get. AND you can have it cold. Take it to the office for lunch or make ahead for your next get together!

Please give the charred broccoli with garlic and lemon recipe a thumbs up below.

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Charred broccoli with garlic and lemon

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Lunch/Dinner – International

By Angela – Serves: 2-3

Prep Time: 2 minutes – Cooking Time: 15 minutes – Total Time: 17 minutes

Simple steamed broccoli sauteed in garlic-infused olive oil finished off with a good splash of lemon.

Ingredients

• 300g Broccoli florets
• 2 Garlic cloves
• Olive oil
• Salt
• Half a lemon

Instructions

1

Boil the broccoli florets covered at high heat in a pot with a colander for 8-10 minutes. Or until you can pierce through the broccoli stem with minimal to no effort.

2

Heat 5 tbsp of olive oil on high heat and put the florets with the stem facing up. Give it 2-3 minutes before you turn it sideways, or slice the pieces in half to get as many sides of the broccoli charred

3

Sprinkle some salt and use a flat spatula to gently turn the broccoli.

4

When it's charred enough, squeeze the juice of half a lemon over the broccoli and leave to sauté for another 10 seconds then take it off the stove and serve hot.