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 ⠀

Ah, focaccia — Italy’s golden, dimpled flatbread that manages to be both rustic and elegant at the same time. Originating from Liguria, this beginner friendly flatbread has been around since Roman times, when bakers would prepare flatbreads over hot coals so you don’t have an excuse not to make your own focaccia with pancetta.

Traditionally drizzled with olive oil and sprinkled with herbs, focaccia has became a staple across Italy — the kind of bread that’s equally at home in a bakery window, a picnic basket, or as your base for a cheeky sandwich.

And then there’s the modern twist: pancetta focaccia. Imagine everything you love about fluffy focaccia, but with crispy Italian pancetta folded in and baked until golden. It’s salty, savory, pillowy, and addictive. Basically, bread that winks at you from the table.

The Magic of No-Knead Bread

Here’s the best part: you don’t need to knead. Yes, you read that right.

This recipe is a no-knead focaccia with pancetta that simply relies on time, folding, and rest instead of an upper-body workout.

No stand mixers. No aching arms. Just mix, rest, fold, and let the dough do its thing. It’s the kind of bread that makes you feel like a professional baker with very little effort — and isn’t that what you want?

Why Pancetta Takes this Focaccia Over the Top

If this easy to make focaccia is the dependable best friend, then pancetta is the friend who convinces you to stay out past midnight. Fried until crispy and golden, pancetta brings salt, crunch, and depth of flavor. Even better? The fat left behind in the pan. That liquid gold is poured into the dough tin and drizzled over the bread before baking, creating edges so crispy they could be criminal.

How Easy It Really Is to Make Focaccia with Pancetta

This same day focaccia recipe is simple enough to put together in 6 steps. Here’s how to make it:

Mix high-protein bread flour, instant yeast, water, and olive oil.

Don’t panic — it will look sticky. Rest (autolyse) for 10 minutes. Think of it as dough nap time. Fold the dough three times with 40-minute rests in between. This replaces kneading.

Fry pancetta, then save the fat (you’ll need it!). Fold the pancetta into the dough and transfer it into a fat-greased tin.

Let it rise until doubled, then drizzle on more pancetta fat and dimple it with your fingertips. Bake at 200°C / 392°F for 15 minutes until golden and fluffy.

That’s it. No fuss, no fancy equipment, no kneading.

Serving Ideas

Slice it into squares and serve warm — it won’t last long. Pair it with Caponata, soups and salad or serve with pasta to scoop up the sauce.

Use it as the base for a sandwich (try mozzarella, tomato, and basil). Tear off chunks and dunk them straight into olive oil… or just eat it plain. Honestly, it doesn’t need much.

Why You’ll Love This Focaccia with Pancetta Recipe

No-knead = beginner friendly.

Quick baking time (only 15 minutes).

Fluffy inside, crispy edges.

Packed with pancetta flavor.

And most importantly… it makes you feel like an Italian Nonna, without spending all day in the kitchen.

So.. Will you Make Focaccia with Pancetta at Home?

Making bread at home shouldn’t be intimidating — and this no-knead focaccia with pancetta proves it. With just a handful of ingredients, a bit of patience, and a whole lot of pancetta, you can create something golden, fluffy, and irresistible.

So the next time you’re tempted to pick up store-bought focaccia, try this instead. It’s proof that homemade flatbread can be simple, fun, and oh-so rewarding!

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Other Focaccia Recipe You’ll Love

1 dough, 3 No-knead Focaccia Recipes

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Fluffy Focaccia with Pancetta

(+5 rating, 1 votes)

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Bread – Italian

By Angela – Serves: 3/4

Prep Time: 25 minutes – Cooking Time: 25 minutes – Total Time: 50 minutes, excluding proofing time which will vary

Soft, fluffy no-knead focaccia stuffed with pancetta. An easy bread recipe, rich in flavour, golden with pancetta fat, perfect for beginners.

Ingredients

• 200g strong bread flour
• 7g instant yeast
• 195ml lukewarm water
• 10ml extra virgin olive oil⠀
• 1/2 teaspoon sea salt
• 150g pancetta

Instructions

Dough

1

Use a high protein content bread flour and to it add the instant yeast, water and olive oil

2

Mix to form a wet dough then let it autolyse (rest) for 10 minutes

3

Add salt, stretch and fold the dough into itself then let it proof covered for 40 minutes before repeating again.

4

Perform the stretch and fold 3 times with a proofing interval of 40 minutes between each fold.

5

After the 3rd round of folding, while the dough proofs, make the pancetta

Fry

6

Fry (with 2 teaspoons of olive oil) the pancetta and when ready, tip it into a bowl to 𝗰𝗼𝗼𝗹 𝗰𝗼𝗺𝗽𝗹𝗲𝘁𝗲𝗹𝘆.

Mix

7

Add the pancetta, 𝘄𝗶𝘁𝗵𝗼𝘂𝘁 the reserved fat onto the dough and folding it one last time

8

Generously coat the baking pan with some of the reserved fat from the fried pancetta and tip the dough into it

9

Drizzle some more of the reserved fat over the dough (oil your fingertips) and stretch it to the edges of the baking pan

10

Cover with cling film, try to keep it from touching the dough and let it proof until doubled

11

Pour 2 tablespoons of the pancetta fat onto the dough and use your fingertips to press into the dough to form dimples

12

Bake at 200°C / 392°F for 15 minutes (rotate the baking tin halfway through), then let it cool before serving ⠀

There’s something magical about pasta—it’s comfort in a bowl, and it never goes out of style. But sometimes, pasta with plain tomato sauce just isn’t bold enough. Enter: pasta with roasted red pepper and ricotta sauce. Creamy, smoky, and irresistibly smooth, this dish transforms a handful of simple ingredients into something that feels restaurant-worthy yet easy enough for a weeknight dinner for the whole family. This is the kind of recipe you want to keep in your back pocket: quick, easy and indulgent.

Why You’ll Love This Pasta with Roasted Red Pepper and Ricotta Sauce

Simple ingredients – Red bell peppers, garlic, ricotta, olive oil, and Parmigiano Reggiano. That’s it!

Bold flavor – Roasting the peppers and garlic creates a deep, smoky sweetness that balances beautifully with the creamy ricotta.

Quick and easy – Most of the time is hands-off oven roasting. The actual cooking is effortless.

Versatile – Works with spaghetti, fussili, penne, rigatoni, or whatever pasta that holds on to sauce well.

If you’re looking for easy pasta recipes that feel special but don’t require hours in the kitchen, this is it.

Why You’ll Love This Pasta with Roasted Red Pepper and Ricotta Sauce

Roast the vegetables

Preheat your oven to 200°C (400°F).

Wrap the garlic bulb in parchment and foil (so that it roasts and softens for the first 10 minutes, then open it to brown for about 2-3 minutes). Place the red bell pepper on a tray, drizzle it with olive oil, and roast for 40 minutes (rotating the pepper every so often for even charring). The garlic will take a little less—remove it once it’s soft and slightly browned (should be no more than 14 minutes).

Blend the sauce

When the pepper is charred and blistered. Wrap it in foil, or put it in a tin or plastic bag, the moisture will help peel off the skin) make sure to remove the seeds.

Tip the roasted garlic clove, pepper, and its juices into a blender.

Cook the passata (tomato sauce) with a drizzle of olive oil for about 5 minutes. Let it cool and add it to the blender with the ricotta to blitz until smooth and creamy.

Cook the pasta

Cook the pasta until al dente.

Bring it all together

Pour the sauce into a pan over low heat. Toss the pasta into the sauce until each one is coated before sprinkling in the parmigiano reggiano.

Serve

Finish with an extra snowfall of Parmigiano Reggiano.

Tips for an Amazing Red Pepper Pasta & Ricotta Sauce Plus Alternatives

Roast the peppers until charred – You could do this in bulk to as they freeze beautifully and can be blended into future sauces or soups.

Use quality ricotta – Fresh, creamy ricotta makes all the difference in texture and flavor. Blending the ricotta with the other ingredients yields a creamier and silky sauce. If added directly to already blended tomato and red pepper, it would leave little white lumps which is not as nice texture wise .

Add heat – If you love spice, toss in a pinch of chili flakes when blending the sauce.

Make it vegan – Swap ricotta for cashew cream and use nutritional yeast instead of Parmigiano.

Why This Recipe Works

The secret lies in roasting. Roasted red peppers develop a deep sweetness that pairs perfectly with mellow, caramelized garlic.

Ricotta adds body and creaminess without being heavy, and Parmigiano sharpens everything with a salty, nutty finish.

Together, they create a sauce that clings to pasta in the most satisfying way.

This isn’t just another pasta recipe—it’s the perfect balance of smoky, creamy, and savory flavors that taste far more complex than the effort it takes.

So make some…

Whether you’re cooking for yourself on a quiet evening or serving friends over a bottle of wine, pasta with roasted red pepper and ricotta sauce is the dish that will impress every time. It’s proof that a few simple ingredients, treated right, can create extraordinary flavor.

So, skip the jarred sauces and make this instead—it’s creamy, smoky, quick, and absolutely unforgettable.

If you loved this recipe, don’t forget to check out the blog for more simple, delicious pasta recipes that bring comfort and joy to your table. And of course, some bread recipe like this one to scoop up all that delicious smoky goodness!!!

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Other Red Bell Pepper Recipe You Might Love

Easy Meat Stuffed Bell Peppers

A hearty, wholesome dinner idea. These classic Italian meat stuffed bell peppers are filled with a savory mix of ground beef, pork, pine nuts, fresh herbs, and Parmigiano Reggiano—comfort food at its best.

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Pasta with Roasted Red Pepper and Ricotta Sauce

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Lunch, Dinner – Meditarranean

By Angela – Serves: 3-4

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

Creamy, smoky and simple, pasta with roasted red pepper and ricotta sauce made with red pepper, garlic, passata, ricotta and a generous sprinkle of parmigiano reggiano.

Ingredients

• Olive oil
• 1 red bell pepper
• 1 garlic clove
• 300ml passata
• 100g fresh ricotta
• 300g fussili pasta
• 40g grated parmigiano reggiano
• Salt to taste

Instructions

Roast the vegetables

1

Preheat your oven to 200°C (400°F).

2

Wrap the garlic bulb in parchment and foil (so that it roasts and softens for the first 10 minutes, then open it to brown for about 2-3 minutes). Place the red bell pepper on a tray, drizzle it with olive oil, and roast for 40 minutes (rotating the pepper every so often for even charring). The garlic will take a little less—remove it once it’s soft and slightly browned (should be no more than 14 minutes).

Blend the sauce

3

When the pepper is charred and blistered. Wrap it in foil, or put it in a tin or plastic bag, (the moisture will help peel off the skin) make sure to remove the seeds.

4

Tip the roasted garlic clove, pepper, and its juices into a blender.

5

Cook the passata (tomato sauce) with a drizzle of olive oil for about 5 minutes (add salt). Let it cool and add it to the blender with the ricotta to blitz until smooth and creamy.

Cook the pasta

6

Cook the pasta until al dente in salted water.

Bring it all together

7

About 3 minutes before the pasta is ready, pour the sauce into a pan over low heat. Toss the pasta into the sauce until each one is coated before sprinkling in the Parmigiano Reggiano.

Serve

8

Finish with more Parmigiano Reggiano.

Meat stuffed bell peppers are a classic comfort food that bring warmth and flavor to any table. This traditional Italian-style recipe combines ground beef and pork, fresh parsley, toasted pine nuts, Parmigiano Reggiano, and a soft breadcrumb mixture made from stale bread soaked in milk.

The result is a hearty, satisfying dish that’s perfect for family dinners or meal prep.

Why You’ll Love These Meat Stuffed Bell Peppers

If you’re searching for easy stuffed bell pepper recipes or authentic Italian stuffed peppers, this version is a must-try. The mix of ground meat and parmigiano creates a rich, savory filling, while the bell peppers become tender and slightly sweet as they roast in the oven.

I love meatballs in a rich tomato sauce. But these meat stuffed bell peppers are another level.

These meat stuffed peppers are great to pack for lunch. And since they are quite filling you might not need to prepare too many sides. To make them is as simple as tossing all the ingredients into the bowl and mixing well. Then fill and bake, there you go- meat stuffed peppers.

Ingredients for Meat Stuffed Peppers

Old bread: If you have some old bread, break it apart and use it here. Just drizzle some milk over it to soften. Then crumble using your fingers. Use only the flesh of the bread, not the crust.

The amount of milk i used may vary from how much you need depending on how hard or soft your bread is. What you want is for the bread to be crumbled not to be overly soggy. That said, pour the milk in bit by bit and not all at once.

Pine nuts: I love the bite the pine nuts give the meat stuffed peppers which are moist with a wonderful aroma from the peppers.

Meat: I use a half and half mixture of beef and pork because you get the filling richness from the beef and tenderness from the pork.

Parmigiano Reggiano: A good meatball-style dish would be incomplete without a generous sprinkle of parmigiano.

Tips for Best Results

• Use red or yellow peppers for a sweeter flavor.

• Make extra and freeze for easy weeknight dinners.

• Serve with a side of oven roasted potatoes and salad.

Whether you’re looking for ground beef recipes, stuffed pepper meal prep ideas, or a cozy Italian dinner recipe, these pork and beef stuffed bell peppers are a flavorful, protein-rich option the whole family will love

Looking for a hearty, wholesome dinner idea? These classic Italian beef stuffed bell peppers are filled with a savory mix of ground beef, pork, pine nuts, fresh herbs, and Parmigiano Reggiano—comfort food at its best.

Whether you’re feeding the family or prepping meals for the week, this easy stuffed pepper recipe is packed with flavor and sure to satisfy.

I hope you enjoyed the meat stuffed peppers. Please give it a thumbs up below.

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Meat Stuffed Peppers

(+7 rating, 3 votes)

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Lunch/Dinner – International

By Angela – Serves: 3

Prep Time: 20 minutes – Cooking Time: 1 hour – Total Time: 1 hour 20 minutes

A hearty, wholesome dinner idea. These classic Italian meat stuffed bell peppers are filled with a savory mix of ground beef, pork, pine nuts, fresh herbs, and Parmigiano Reggiano—comfort food at its best.

Ingredients

• 3 large bell peppers (red & yellow)
• 2 slices stale bread (without the crust), soaked in 1/2 (55ml) cup milk
• 60g grated Parmigiano Reggiano
• 1/4 cup (34g) pine nuts, lightly toasted
• 1/2 cup fresh parsley, chopped
• 1 large egg
• 1/2 tsp freshly ground black pepper
• 1 teaspoon sea salt
• 250g ground beef
• 250g ground pork
• 2 tablespoons natural breadcrumbs

Instructions

1

Preheat your oven to 180°C (350°F).

2

Lightly toast the pine nuts, leave them to cool then roughly chop.

3

Split the bell peppers in half, and remove the seeds and membranes.

4

Mix the (dry) breadcrumbs with 3 tablespoons of Parmigiano Reggiano, set aside.

5

In a large bowl, mix the milk-soaked crumbed bread with, Parmigiano, pine nuts, parsley, egg, salt, black pepper, grated Parmigiano and ground beef, pork.

6

Stuff each bell pepper generously with the meat mixture and sprinkle the dry breadcrumb mixture over each one.

7

Place them upright in a baking dish with a drizzle of olive oil over each bell pepper.

8

Cover with foil and bake for 45 minutes, then uncover and bake for another 15 minutes until golden and cooked through.

9

During the last 15 minutes, flip each bell pepper (which will have the top cooking in the pepper juices and beef fat to give it that golden crispy top) to cook for 7 minutes then flip them back to brown for the remainder of the 15 minutes.

I have yet to come across someone who doesn’t like pasta, have you? Well, this spaghetti and meatballs recipe is not only filling and family-friendly, but also a wonderful winter-warming recipe.

How to Make Spaghetti with Meatballs

How to Make Meatballs

Step 1: pour milk over the diced bread and crumble it between your fingers.

Step 2: add salt, black pepper, and the egg to the bread, mix, then tip in the minced meat and ensure it’s evenly mixed with the breadcrumb mixture

Step 3: roll each meatball into a bite-sized piece. Heat the oil to an optimum frying temperature and fry the meatballs over medium heat until golden brown overall

Step 4: heat the pan over medium heat. Drizzle oil into the pan, sauté the onions until translucent then tip in the celery and carrots to cook and soften for about 5 minutes before pouring in the Passata (tomato purée) and meatballs. Reduce the heat to low and let simmer for 20 minutes.

Step 5: bring water to a boil while the meatball sauce thickens

Step 6: drain the pasta and add it to the meatball sauce. Sprinkle in the grated cheese, mix and serve.

If you liked the spaghetti with meatballs. Please give it a thumbs up below, or share it with someone who might enjoy it just as much or more

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Pasta Recipes You Might Love

Easy Lasagna Bolognese Recipe

Mouthwatering layers of homemade lasagna sheets sandwiched with a perfectly seasoned smooth bechamel sauce, rich bolognese sauce, and cheese. Are you sure you want to miss out on this?

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Spaghetti with meatballs

(+1 rating, 1 votes)

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lunch/dinner – Italian & International

By Angela – Serves: 3

Prep Time: 15 minutes – Cooking Time: 40 minutes – Total Time: 55 minutes

A filling serving of spaghetti with meatballs that are tender and succulent from the richly simmered passata with vegetables. Perfect winter warmer or packed lunch recipe

Ingredients

• MEATBALLS
• 2 slices of white bread
• 40ml (1/4) cup milk
• 1 teaspoon salt
• 1/2 teaspoon finely ground black pepper
• 45g grated parmigiano reggiano
• 1 small egg
• 200g minced beef
• 1 cup sunflower oil
• olive oil
• SAUCE
• olive oil
• 1 small brown onion (finely diced)
• 1 carrot (finely diced)
• 1 celery stick (finely diced)
• 600ml passata (tomato puree)
• 50g grated parmigiano for serving
• 300g spaghetti
• salt

Instructions

1

Pour milk over the diced bread and crumble it between your fingers.

2

Add salt, black pepper and the egg to the bread, mix, then tip in the minced meat and ensure it’s evenly mixed with the breadcrumb mixture

3

Roll each meatball into a bite-sized piece. Heat the oil to an optimum frying temperature and fry the meatballs over medium heat until golden brown overall

4

Heat the pan over medium heat. Drizzle oil into the pan, sauté the onions until translucent then tip in the celery and carrots to cook and soften for about 5 minutes before pouring in the Passata (tomato purée) and meatballs. Reduce the heat to low and let simmer for 20 minutes.

5

Bring water to a boil while the meatball sauce thickens. Add salt to the water and cook the pasta until al dente

6

Drain the pasta and add it to the meatball sauce while it is off teh stove. Sprinkle in the grated cheese, mix and serve.

This open-pan chicken & veg oven-bake yields a fragrant, tender, and utterly finger-licking delicious chicken recipe.

And there’s more to be happy about, to prepare it is as simple as searing the chicken and layering it in a casserole dish with vegetables and stock then leaving it to do its thing in the oven while you do other things that bring you joy.

You could also add potatoes to the chicken ovenbake recipe, though I suggest you dice them at least twice the size of the other vegetables to avoid them getting mushy.

There is one catch though, the skin stays on for the chicken to retain its dripping juiciness which keeps it ‘ripping moist’!

The measurements in the recipe card can be tweaked by using equal amounts of onion, celery, carrots, and bell pepper. Then use enough vegetable stock to cover the chicken and veg.

You don’t need to cook the chicken until all the stock is absorbed. Leave some to use as sauce.

Options to Accompany Your One-pan Chicken & Veg

Serve with more greens: I am an absolute sucker for a serving of creamy spinach with parmesan.

Make it into a salad: shred the oven-baked chicken onto a luscious bowl of crunchy romaine salad with homemade herbed croutons and a creamy salad dressing perhaps?

Perhaps a wrap/sandwich? Yap, carelessly tear the meat off the bone and use it in wraps or sandwiches.

If you liked the onepot chicken & veg ovenbake. Please give it a thumbs up below, or share it with someone who might enjoy it just as much or more 

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Another Chicken Recipe You Might Love

Sweet and Sour Chicken

Diced chicken, lightly coated with egg and corn starch then deep fried and sauteed in a sweet and tangy sauce with onions, sweet red bell peppers, and pineapple chunks.

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Onepot Chicken & Veg Ovenbake

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Lunch/Dinner – International

By Angela – Serves: 3

Prep Time: 5 minutes – Cooking Time: 1 hr 15 minutes – Total Time: 1 hr 20 minutes

A hearty and filling chicken ovenbake dish with vegetables

Ingredients

• 500g chicken thighs with skin
• 3 Carrots
• Red and yellow bell peppers ( 1 of each)
• 1 litre Vegetable stock
• 1 Brown onion
• 2 Celery sticks
• Salt and pepper to taste
• 1 tablespoon of Peppercorns

Instructions

1

Dice the onions, carrots, celery and bell peppers to roughly the same size.

2

Sauté the onions over medium heat until soft and translucent, then tip in the celery, carrots and bell peppers to cook for a further 2 minutes

3

Set the vegetables aside

4

In the same pan, heat some olive oil and sear the chicken until browned on all sides

5

Preheat the oven to (250°C / 482°F). Put half of the vegetables in the casserole dish then add in the chicken and top that with the vegetables.

6

Heat up your vegetable stock in the same pan you cooked the chicken, add salt to taste then pour it over the chicken and veggies until they are submerged.

7

Sprinkle in the black peppercorns if using, cover and cook it in the oven for an hour or until the chicken is cooked through and the stock is almost all used up (reserve a little as a sauce).

8

Remember to turn the chicken at least once during cooking and uncover the casserole dish 10 minutes before taking it out to brown the chicken a bit. If you don’t like skin, this would be a good time to remove it and dollop some butter knobs over the chicken to brown.

Naan has got to be one of the most celebrated Indian recipes in the world. Since making garlic naan from scratch, I have made naan with a sweet coconut filling and now it’s time to make something different with this easy cheese naan with minced meat that I think meat lovers will enjoy, and here’s why-

This is a very easy naan recipe but what’s more, it’s versatile so you can use your favourite meat spice mix to personalise the recipe if you want something more spicy or flavour-packed to suit your taste.

Mozzarella is milky but somewhat “plain” so it should marry well with your meat regardless of the spices used. So feel free to personalize your cheesy naan.

I opted for a simpler spice addition of salt and black pepper to keep it as simple and child-friendly as possible.

How to Make Cheese Naan with Minced Meat

Step 1: make the naan dough using this recipe

Step 2: prepare the meat (as per instructions in the recipe card) while the naan dough proofs

Step 3: portion the naan dough. Fill each one by sandwiching the meat between layers of cheese.

Step 4: press on the naan dough ball, evenly spreading the filling with your fingers and palm. Roll each one and place it on parchment paper (ensuring ample space between each, as you will need to cut the parchment paper between each naan) and leave to rest for 30 minutes covered with cling film.

Step 5: heat the cast iron on high heat. Gently flip the rolled-out minced meat naan onto the pan so that the naan is directly on the pan and the parchment paper is on top. Take the parchment paper off after 30 seconds or once it becomes easy to remove.

Step 6: cook each cheese naan with minced meat for about 1 minute and 30 seconds on each side and serve.

Soup Ideas to Accompany this Minced Meat Naan

A Simple Broccoli Soup

A heartwarming broccoli soup with cheese that is set to warm you up during winter nights, or make for a delicious light-packed lunch.

Healthy Sweet Potato Soup With Broccoli Stem

Try this guilt-free, healthy sweet potato soup with carrots and broccoli stem. You can have it hot, warm, or better yet cold with toasted almonds!

If you liked the cheese naan with minced meat. Please give it a thumbs up below, or share it with someone who might enjoy it just as much or more 

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Cheese Naan with Minced Meat

(+1 rating, 1 votes)

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Lunch/Dinner – -

By Angela – Serves: Makes 6

Prep Time: 20 minutes – Cooking Time: 40 minutes – Total Time: 2 hours 30 minutes (1.5 hours is for proofing)

An easy, soft and fluffy naan filled with cheese and lightly spiced minced beef.

Ingredients

• olive oil
• 250g minced beef
• 1 brown onion (finely diced)
• 1 garlic clove (finely diced or minced)
• salt and pepper to taste
• 2 tablespoons tomato paste
• 1 tablespoon parsley

Instructions

1

Mix yeast with the flour, pour in the milk and 6 tablespoons of browned butter. Mix to form a shaggy dough before sprinkling in the salt. Knead until smooth and let that double in size in a bowl covered with cling film

In the meantime let’s make the meat filling

2

Sweat the minced meat of all it juices and set aside

3

In the same pan, sauté the onions until soft and golden brown then tip in the garlic and finally the minced meat

4

Add salt and pepper, followed by tomato paste (I don’t use many spices but feel free to personalise the meat with your favourite spice mix). Add in the parsley then set that aside to cool

Fill the dough

5

The dough should be ready so portion it into 6 pieces or more if you prefer smaller flatbread

6

Evenly flatten it with your fingers or roll it out if you prefer, then fill it by sandwiching the meat between the cheese and seal it all in

7

press on the naan dough ball, evenly spreading the filling with your fingers and palm. Roll each one and place it on parchment paper (ensuring ample space between each, as you will need to cut the parchment paper between each naan) and leave to rest for 30 minutes covered with cling film.

Cook

8

heat the cast iron on high heat. Gently flip the rolled-out minced meat naan onto the pan so that the naan is directly on the pan and the parchment paper is on top. Take the parchment paper off after 30 seconds or once it becomes easy to remove.

Chicken and spinach cutlets lovers, let’s gather… I have something you might like and here’s the bonus, you can sneak veg in it and you will actually enjoy it and so will your kids or guests! You might also love the fact that these chicken and spinach cutlets are a great make-ahead recipe that you can freeze for later saving you time for the other important things that bring you joy. Here’s how to make it.

Chicken and Spinach Cutlets Ingredients

Chicken: I used chicken thighs for a more tender cutlet, but you can use chicken breasts

Cheese: Parmigiano Reggiano is used in this recipe but you can substitute that with Parmesan

Breadcrumbs: You can use panko breadcrumbs as I did, regular breadcrumbs, or even homemade breadcrumbs!

How To Make Chicken and Spinach Cutlets

Wash and blanch the spinach. Squeeze out the excess water and set aside.

Remove the excess fat from the chicken and dice it into chunks.

Tip the chicken into a food processor (you can also chop this with a sharp knife, it will just take a wee bit longer), and add the Parmigiano Reggiano, blanched spinach, salt, and black pepper. Process to mix, having a few small lumps is fine.

Line a chopping board with cling film and tip the chicken mixture onto it. Lay another piece of cling film over the chicken (ensuring you have left enough space to spread it out). Spread the chicken using your fingertips to shape it into a rectangle (the thickness will depend on your preference and how you would like to cut this out).

If you would like to make these into rectangular cutlets or chicken fingers; then roll the chicken mixture to fit that.

Once “rolled out”, use the blunt end of a knife to portion the chicken into rectangles or chicken fingers as shown below. Leave the chicken in the freezer for about 30 minutes to firm up (which will help when breading).

Coat the chicken in the flour, egg (salted) and finally the breadcrumbs

Heat the frying oil (you can cook this in the oven for 20 minutes at (210°C / 410°F). Fry until golden and serve with potatoes, rice, or even salad, and enjoy!

If you liked the chicken and spinach cutlet recipe. Please give it a thumbs up below, or share it with someone who might enjoy it just as much or more

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Another Chicken Recipe You Might Enjoy

Spinach Stuffed Chicken With Pancetta

Chicken breast stuffed with spinach and parmesan all neatly wrapped in slightly crispy pancetta? A wonderful option for weekday dinner.

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Chicken and Spinach Cutlets

(+2 rating, 2 votes)

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lunch/dinner – International

By Angela – Serves: 3

Prep Time: 45 minutes – Cooking Time: 10 minutes – Total Time: 55 minutes

Delicious and simple chicken mixed in with spinach and parmigiano reggiano. Breaded and fried to a golden crisp on the outside and tender on the inside.

Ingredients

• 500g chicken thighs
• 70g blanched spinach
• 50g Parmigiano Reggiano/parmesan
• 1 teaspoon salt
• 1/2 teaspoon (or as desired) finely ground black pepper
• 1 cup of flour
• 1 egg
• 1 and 1/2 cup plain breadcrumbs

Instructions

1

Wash and blanch the spinach. Squeeze out the excess water and set aside.

2

Remove the excess fat from the chicken and dice it into chunks.

3

Tip the chicken into a food processor (or chop with a sharp knife), and add the Parmigiano Reggiano, blanched spinach, salt, and black pepper. Process to mix, having a few small lumps is fine.

4

Line a chopping board with cling film, and tip the chicken mixture onto it. Lay another piece of cling film over the chicken (ensuring you have left enough space to spread out the chicken) using your fingertips to shape it into a rectangle (the thickness will depend on your preference and how you would like to cut this out).

5

If you would like to make these into rectangular cutlets or chicken fingers; then roll the chicken mixture to fit that.

6

Once "rolled out", use the blunt end of a knife to portion the chicken into rectangles or chicken fingers. Leave the chicken in the freezer for about 30 minutes to firm up (which will help when breading).

7

Coat the chicken in the flour, egg (seasoned with salt) and finally the breadcrumbs

8

Heat the frying oil (you can cook this in the oven for 20 minutes at (210°C / 410°F) fry until golden and serve with potatoes, rice, or even salad, and enjoy!

Some undeniably nostalgic recipes only require a handful of ingredients. They are easy to make family-friendly recipes, so you can spend time with the people that matter most to you. These easy-to-make oven baked salmon bites with sweet paprika capture the essence of simplicity.

The smoky warmth of the paprika pairs beautifully with the rich salmon, while a touch of black pepper brings just enough kick to keep things interesting. What you will also love is how versatile this salmon recipe can be adjusted for the whole family. And here’s another bonus, it’s ready in under 30 minutes which makes for a wonderful quick weeknight dinner or packed lunch. Interested? Here’s how to make it…

How To Make Oven Baked Salmon Bites with Sweet Paprika

All it takes is 2 simple steps to make these oven-baked salmon bites.

Step 1: cut the salmon into bite-sized pieces. Transfer them into a baking dish, evenly sprinkle the spices and oil over the salmon, massage to coat, and leave to marinade overnight or at least 2 hours.

Step 2: Bake the salmon bites for 10-15 minutes at 220°C / 428°F.

And that’s it, your delicious and easy oven-baked salmon bites are ready to be enjoyed. I like to serve mine with homemade pickled onions, a drizzle of tzatziki sauce, and some relish made with simple tomatoes and cucumber.

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

Did you enjoy the oven baked salmon bites? If so, please give it a thumbs up 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.

Another Easy Salmon Recipe You Might Like

Pan-Fried Teriyaki Salmon With Honey

Sweet caramelized salmon with that teriyaki flavor that I can’t put to words. The fillet is delicious and succulently juicy with crispy skin.

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Quick 15 minute Salmon Bites

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lunch,dinner,packed lunch – International

By Angela – Serves: 2

Prep Time: 5 minutes – Cooking Time: 15 minutes – Total Time: 20 minutes

Easy quick weekday salmon bites recipe with sweet paprika.

Ingredients

• 250g salmon fillet (without skin)
• 5 tablespoons extra virgin olive oil
• 3/4 tablespoon sweet paprika
• 3/4 teaspoon finely ground black pepper
• 1/2 teaspoon cumin powder
• 1/2 teaspoon salt
• 
  
• Useful tools (affiliated links) for this recipe:
• baking dish

Instructions

1

Cut the salmon into bite-sized pieces.

2

Transfer them into a baking dish, evenly sprinkle the spices (use less black pepper is making for children) and oil over the salmon; massage to coat, and leave to marinade overnight or at least 2 hours.

3

Bake the salmon bites for 10-15 minutes at 220°C / 428°F.

4

Serve

Care to be transported to the Mediterranean with this cool refreshing Greek dip? Made from thick Greek yogurt, grated cucumber, garlic, and a fair drizzle of olive oil. Tzatziki sauce is loved for its creaminess and delightful balance of savory and tangy flavors from the garlic’s subtle kick to the lemon’s hint of acidity. You will love pairing it with your chicken wraps, meat, and potatoes, drizzled between pita bread, wraps, or a dip; either way, tzatziki sauce is worth making. So here is how to make tzatziki.

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

How to Make Tzatziki in 3 Easy Steps

Making Greek tzatziki sauce is simple and only requires about 5 minutes from start to serve.

Step 1: Cut the cucumber lengthwise and scrape out the seeds.

Step 2: Grate the cucumbers, put them in a tea towel or muslin cloth, and squeeze to remove the excess liquid.

Step 3: Tip the grated cucumber into the bowl with Greek yogurt then sprinkle salt and black pepper. Use a garlic press to mince garlic onto the yogurt, lemon, vinegar, and olive oil before mixing well; and storing in the fridge.

And that’s it, your homemade tzatziki sauce is ready to be enjoyed!

Please give the Tzatziki recipe a thumbs up below.

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Here’s a Recipe to Use Your Homemade Tzatziki Sauce

Greek Chicken Souvlaki With Tzatziki

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Tzatziki

(+6 rating, 2 votes)

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sauce – Greek

By Angela – Serves: 4

Prep Time: 5 minutes Total Time: 5 minutes

Tzatziki sauce, made from thick Greek yogurt, grated cucumber, garlic, and a fair drizzle of olive oil.

Ingredients

• 1/2 a cucumber
• 1 cup of Greek yoghurt
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 small minced garlic
• 3 tablespoons lemon juice
• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar (substitute with white wine vinegar)
• 
  
• TOOLS
• Useful tools (affiliated links) for this recipe:
• garlic press
• grater

Instructions

1

Cut the cucumber lengthwise and scrape out the seeds.

2

Grate the cucumbers, put them in a tea towel or muslin cloth, and squeeze to remove the excess liquid.

3

Tip the grated cucumber into the bowl with Greek yogurt then sprinkle salt, black pepper.

4

Using a garlic press, mince the garlic over the yogurt and add the lemon, vinegar, and olive oil before mixing well; and storing in the fridge.