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.

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

⠀

Fluffy Focaccia for Your Caponata

Print Recipe

Caponata

Vote UpVote Down (+6 rating, 2 votes)

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 ⠀

It’s has a nutty scent with a long shelf life and works wonders in your curries, soups and stews. Not to mention as a final touch to your dishes for that extra flavour and wow factor and the added advantage of being able to use it in desserts as well. Your options are endless! So why not make some?!

What Is Ghee?

Ghee is a type of clarified butter that has been simmered until the milk solids caramelize and are then strained away, leaving behind pure golden butterfat.

Unlike ordinary butter, ghee has:

• A high smoke point (~230°C / 450°F), making it ideal for frying and sautéing.

• A long shelf life, thanks to the removal of water and milk solids.

• A rich, nutty flavor from the caramelized solids.

• Little to no lactose or casein, making it easier to digest for many people sensitive to dairy.

History of Ghee

It originated in India more than 3,000 years ago and remains central to Indian, Pakistani, Bangladeshi, and Middle Eastern cuisines.

In ancient India, ghee was more than food. It was used in Hindu rituals, traditional Ayurvedic medicine, and even as lamp fuel. 

Today, ghee still carries both cultural and culinary significance. Its long shelf stability made it indispensable in hot climates before refrigeration. 

But there are many reasons why you should have a jar tucked away in your fridge.

The Difference Between Ghee and Clarified Butter

This may get a little contentious but there are similarities between clarified butter and ghee. Though some may argue that they are the same or can be used interchangeably.

Process

Clarified butter: The butter is gently melted until water evaporates and milk solids separate. The clear butterfat is poured off, leaving most milk solids behind.

Ghee: Similar start to clarified butter, but cooked longer until milk solids caramelize before being strained out. This gives ghee its nutty, roasted aroma.

Flavour

Clarified butter: Mild, buttery, very close to pure butter taste.

Ghee: Rich, nutty, slightly caramelized. More complex than clarified butter.

Colour

Clarified butter: Pale yellow.

Ghee: Deeper golden.

Smoke Point

Clarified butter: ~230°C (450°F).

Ghee: Also ~230°C (450°F).

Uses

Clarified butter: Widely used in French cuisine for sauces (like hollandaise, béarnaise), sautéing, and when you need pure butter flavor without burning.

Ghee: Common in Indian, Pakistani, Bangladeshi, and Middle Eastern cooking. Adds depth to curries, dals, biryanis, and even sweets.

Storage

Clarified butter: Refrigeration recommended, shorter shelf life than ghee.

Ghee: Very stable—can be kept at room temperature for months, refrigerated for a year or more.

So, all ghee is clarified butter but not all clarified butter is ghee. Ghee is essentially a more developed, caramelised form of clarified butter with deep flavour and longer shelf life.

Ghee vs Butter

• Butter: Contains water and milk solids, burns at lower temperatures.

• Ghee: Pure butterfat, shelf-stable, higher smoke point, nutty flavor.

Best Uses for Ghee

• Cooking at high heat: frying, sautéing, searing.

• Enhancing flavor: in curries, dals, rice dishes like biryani, and roasted vegetables.

• Traditional sweets: ghee is the backbone of many South Asian desserts. So you can experiment on adding it to your recipes.

• Health and wellness: in Ayurveda, ghee is considered a nourishing fat that aids digestion and vitamin absorption.

When Not to Use Ghee

• As a cold spread (it hardens when chilled).

• In delicate dishes where its roasted flavor may overpower.

• For people with severe dairy allergies (trace proteins can remain).

Storage Guide for Ghee

• Room temperature: up to 3–6 months in an airtight container, away from sunlight.

• Refrigerator: up to a year, though it will harden.

• Freezer: safe for long-term storage.

• Spoilage signs: sour or rancid smell, darker color, unpleasant taste.

When butter melts, you’ll see a white, frothy foam rise to the surface.

That foam is mostly denatured whey proteins, plus some trapped air and a little water.

These proteins are very light, so they float, while the heavier casein proteins + lactose (milk sugar) sink to the bottom as milk solids.

Step by Step Guide for Making Ghee

As you melt the butter, different things happen at each stage. Here’s what to expect and do at each stage.

Melting

What you see after 2-3 minutes: Butter melts, pale yellow liquid forms. Foam starts to rise to the top.

What’s happening: Water evaporates, whey proteins loosen.

What to do: Just watch

Foaming

What you see after 5-7 minutes: Thick white foam on the surface. Bottom still cloudy.

What’s happening: Whey proteins + air float to top.

What to do: Skim if you want clearer ghee, or leave — it will sink later.

Separation

What you see after 10-12 minutes: Three layers visible: foam on top, clear golden middle, white solids at the bottom.

What’s happening: Casein + lactose sinking. Butterfat clear.

What to do: Keep going.

In the case of clarified butter, it is here that you would skim top, pour off clear middle, leaving bottom solids. And you have clarified butter.

Bubbling slows

What you see after 14-16 minutes: Foam mostly gone, bubbles smaller and fewer. Liquid turns more transparent.

What’s happening: Nearly all water has evaporated.

What to do: Continue simmering gently.

Browning solids

What you see after 18-22 minutes: Bottom solids turn light golden → brown. Aroma becomes nutty, caramel-like.

What’s happening: Casein + lactose caramelize, flavor develops.

What to do: Now stop → strain liquid through cheesecloth to remove browned solids. This is ghee.

What’s happening: Burning of milk solids.

What to do: Avoid this — ghee will taste acrid.

The ghee will solidify after cools and is in the fridge.

Ghee is one of the most versatile, flavorful cooking fats in the world. With a history stretching back thousands of years, it continues to shine in modern kitchens for its high smoke point, long shelf life, and deep flavor. So, will you be making a batch today?

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

Print Recipe

Homemade Ghee

Vote UpVote Down (No Ratings Yet)

spreads, sauce – Indian, Asian

By Angela – Serves: 380–390 g

Prep Time: 5 miutes – Cooking Time: 30 minutes – Total Time: 35 minutes

Ingredients

• 500g unsalted butter

Instructions

Melt

1

Place butter in a heavy saucepan over low heat. Let it melt slowly.

Foam

2

A thick white foam forms on top — this is whey protein. Skim gently if you like a clearer result.

Separation

3

After about 10–12 minutes, you’ll see three layers: foam on top, clear golden butterfat in the middle, and white milk solids at the bottom.

Simmer

4

Continue cooking 20–25 minutes. Bubbles will become smaller, and the milk solids at the bottom turn golden brown. The aroma becomes nutty and caramel-like.

Strain

5

Remove from heat immediately. Pour liquid through a fine mesh strainer lined with cheesecloth into a clean, dry jar. Discard solids and store in an airtight jar in the fridge.

There’s something special about baking with children. How can one not melt at the sight of their little hands stirring and sneaking chocolate when they think no one is looking? This, as well as the warm kitchen filled with laughter, creates the kind of memories that stay with us. And what better way to make memories than with the ever-classic digestive biscuits? So how do we make these chocolate digestive biscuits)

How to Make Digestive Cookies

Tip the rolled oats, flour, sugar, salt, and baking soda into a bowl and stir to combine

Add the cold butter to the dry ingredients and mix to form a crumb, drizzle a tablespoon of milk to it to bring it together.

Mold the mixture into a round mound, then roll it to about 1cm thickness. Leave it in the fridge for 30 minutes.

Preheat the oven to 160°C /320°F

Cut out the biscuits and place them on a baking tray lined with parchment paper. Bake for about 10- 11 minutes (rotating the baking tray halfway through).

Leave the biscuits to cool completely before dipping them in chocolate.

If you liked the homemade chocolate digestive biscuits. 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.

Another Cookie Recipe You Might Love

Chewy Oat Cookies with Coconut

Chewy oat cookies with desiccated coconut that aren’t overly sweet. Make them laced with demerara sugar or chocolate chips. ready in 30 minutes. Bake sale anyone!

Print Recipe

Homemade Chocolate Digestive Biscuits

Vote UpVote Down (+6 rating, 2 votes)

Dessert – English

By Angela

Prep Time: 1 hour 20 minutes – Cooking Time: 10 minutes – Total Time: 1 hour 30 minutes

Classic digestive biscuits dipped in milk chocolate

Ingredients

• 150g/ 1 cup wholemeal flour
• 110g/ 1 cup rolled oats
• 80g/ 1/3 cup granulated sugar
• 1-2 tablespoons milk
• 125g unsalted butter
• 5g / 1/2 tsp baking soda
• 150g milk chocolate (you can use dark chocolate if you prefer)

Instructions

1

Tip the rolled oats, flour, sugar, salt, and baking soda into a bowl and stir to combine

2

Add the cold butter to the dry ingredients and mix to form a crumb, drizzle a tablespoon of milk to it to bring it together.

3

Mold the mixture into a round mound, then roll it to about 1cm thickness. Leave it in the fridge for 30 minutes.

4

Preheat the oven to 160°C /320°F

5

Cut out the biscuits and place them on a baking tray lined with parchment paper. Bake for about 10- 11 minutes (rotating the baking tray halfway through).

6

Leave the biscuits to cool completely before dipping them in chocolate.

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

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.

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.

Print Recipe

Chicken and Spinach Cutlets

Vote UpVote Down (+2 rating, 2 votes)

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!

Come on, you know you need to eat your veg at some point right? And what better way than to marry your favorite carb with vegetables… enter broccoli pasta that will be ready in 20 minutes. Did anyone order a quick busy weeknight recipe? This is a recipe that marries smoky, charred depth from the broccoli with the mild flavor of the pasta to create a pasta dish that even your little ones will want more of.

Here’s what more you might love about this recipe. The broccoli is parboiled for a few minutes before being sauteed in garlic-infused extra virgin olive oil until the florets are lightly browned, slightly caramelized, and crisp on the edges. Pair this delightful, charred, and slightly bitter yet sweet broccoli with the delicate pasta and nutty Parmigiano Reggiano cheese for a healthy pasta recipe that won’t leave you feeling overly guilty you had carbs. So, shall we make some pasta?

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

How to Make Broccoli Pasta in 3 Quick Steps

Step 1: Separate the broccoli florets from the stem. Wash and tip them into a pot of salted boiling water.

Step 2: When the broccoli stem is soft enough for you to pierce with little resistance, drain the broccoli.

Step 3: Bring a separate pot of water to a boil for the pasta. Simultaneously, add olive oil to a saucepan, and toss in the garlic to infuse the oil before tipping the parboiled broccoli in to saute until browned or slightly charred as the pasta boils at the same time.

Step 4: Once the pasta and broccoli are ready. Tip the pasta into the saucepan with the broccoli and sprinkle in the Parmigiano Reggiano or Parmesan if that is what you will be using.

And that’s it! Your healthy pasta with broccoli is ready to be served.

Please give this Broccoli Pasta recipe a thumbs up below. And try my other broccoli recipes.

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.

You Might Also Love This Broccoli Recipe

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

Broccoli Pasta - A Healthy Pasta Recipe

Vote UpVote Down (+1 rating, 1 votes)

Lunch, Dinner – International

By Angela – Serves: 2

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

A healthy serving of pasta, tossed in smoky, charred sauteed broccoli and parmigiano reggiano.

Ingredients

• Broccoli
• Pasta
• Parmigiano Reggiano/Parmesan
• Salt to taste

Instructions

1

Separate the broccoli florets from the stem. If you prefer, separate the florets into smaller pieces (keep in mind that this will reduce the time it takes to parboil them compared to if parboiled with a thicker stem)

2

Wash and tip the broccoli into a pot of salted (1.5 teaspoon of salt) boiling water over high heat.

3

When the broccoli stem is soft enough for you to pierce with little resistance, drain it.

4

Bring a separate pot of water to a boil for the pasta. Simultaneously, add olive oil to a saucepan, and toss in the garlic to infuse the oil (it will be easier to tilt the pan to form a puddle around the garlic)

5

Tip the parboiled broccoli into the saucepan to saute until browned or slightly charred as the pasta boils at the same time.

6

Once the pasta and broccoli are ready. Tip the pasta into the saucepan with the broccoli, get it off the heat and sprinkle in the Parmigiano Reggiano or Parmesan if that is what you will be using.

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.

Print Recipe

Quick 15 minute Salmon Bites

Vote UpVote Down (No Ratings Yet)

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.

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.

Here’s a Recipe to Use Your Homemade Tzatziki Sauce

Greek Chicken Souvlaki With Tzatziki

Print Recipe

Tzatziki

Vote UpVote Down (+6 rating, 2 votes)

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.

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.

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.

Print Recipe

4 Ingredient Pickled Red Onions

Vote UpVote Down (No Ratings Yet)

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.

Were you looking for a recipe for overripe bananas? Well here is one, so you don’t have a reason to toss the bananas now. This fluffy banana pancakes recipe yields moist and filling pancakes that are easy and quick to make. Oh and little ones love them too!!!

How to Make Fluffy Banana Pancakes

In a large bowl, pour the milk over the butter. Sprinkle in the sugar and salt. Heat in the microwave or over a bain marie to melt the butter, then let it cool before adding in the eggs to whisk.

Mash the bananas, leaving chunks to your preferred size, but the smaller the better. Tip this into the milk mixture.

Sift the flour, cinnamon, and baking soda into the wet ingredients and fold using a spatula. Do not overmix.

Heat your pan/griddle and leave the heat at low-medium, use a ladle to scoop a sizeable amount of the batter. Use a spoon to flatten and shape the batter.

Let each side cook for about 1 minute and 15 seconds.

Serve.

And, that’s how to make banana pancakes that are easy, quick and delicious.

Banana Pancake Recipe FAQ

Storage

Keep them in an airtight container but remember to wipe off the inner part of the lid which will have quite a bit of water formed from the heat.

How to Preheat Banana Pancakes

In the microwave if you must. However, leftovers are best eaten cold. But it is recommended to enjoy the banana pancakes straight off the griddle.

How to Make the Banana Pancakes Child-Friendly?

They already are, just cut them into bitesize pieces for the little ones. To turn them into fluffy baby banana pancakes, I would suggest cutting down on the sugar and finely mashing the bananas as well as serving them with something like yoghurt.

Should Banana Pancakes Be Mushy?

Banana pancakes should not be mushy. The texture of the banana pancakes will vary depending on how you process the bananas. It could be overly or not so lumpy. These banana pancakes should be fluffy, with little bits of mashed bananas here and there.

Can Banana Pancakes Be Frozen?

For this recipe, I would not recommend freezing the banana pancakes.

How to Rippen Bananas for Banana Pancakes

To ripen bananas, bake them (with the peel) on a parchment paper lined baking tray for about 10 minutes at 100°C / 212°F

What Flour for Banana Pancakes?

Use plain flour to make banana pancakes. This is the same flour you would use for cookies and cakes which has a low protein percentage.

I hope you found the fluffy banana pancake recipe easy to follow and make. Whether this would be considered a healthy banana pancake recipe is up for debate.

Please give the fluffy banana pancakes 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.

You Might Also Love

Blender Banana Pancakes With Oats

Very simple banana pancakes made with a blend of oats, white flour, and a good splash of vanilla soya milk.

Print Recipe

Moist & Fluffy Banana Pancakes

Vote UpVote Down (+10 rating, 2 votes)

Breakfast – International

By Angela – Serves: 8 medium

Prep Time: 5 minutes – Cooking Time: 19 minutes – Total Time: 24 minutes

Quick and easy homemade fluffy banana pancakes.

Ingredients

• 80g unsalted butter
• 158ml (2/3 cup) milk
• 40g (1/4 cup) light brown soft sugar
• 1/8 teaspoon sea salt
• 2 small eggs
• 217g (2) ripe bananas
• 220g (1 and 1/2 cup) plain flour
• 1/4 teaspoon cinnamon
• 7g (1/2 teaspoon) baking soda

Instructions

1

In a large bowl, pour the milk over the butter. Sprinkle in the sugar and salt. Heat in the microwave or over a bain marie to melt the butter, then let it cool before adding in the eggs to whisk.

2

Mash the bananas, leaving chunks to your preferred size, but the smaller the better. Tip this into the milk mixture.

3

Sift the flour, cinnamon, and baking soda into the wet ingredients and fold using a spatula. Do not overmix.

4

Heat your pan/griddle and leave the heat at low-medium, use a ladle to scoop a sizeable amount of the batter. Use a spoon to flatten and shape the batter.

5

Let each side cook for about 1 minute and 15 seconds.

6

Serve

Tuna salad does not need to be boring, and, yes we can add cheese to salad. Feta cheese pairs well with many salads including this one. As winter slowly fades in the rearview mirror, so do the heavier comforting recipes we love. And as spring recipes call for lighter meals leading to summer, salad recipes for packed lunches, as an appetizer, side, or main course are heavily welcomed.

This tuna salad with feta cheese recipe was inspired by my daughters who surprisingly came to love eating salad over the past few months. So I suppose we can add this to the child-friendly recipe catalog too.

Tuna Salad With Feta Cheese Ingredients

Iceberg Lettuce

I use iceberg lettuce for its crunch, its somewhat mellow flavor and it’s best served chilled which goes well with the refrigerated feta. You could substitute this for romaine.

Tuna

What you use here may vary as canned tuna comes in tuna chunks and solid canned tuna that have larger pieces. I went for solid tuna preserved in olive oil for this recipe but have also used chunk canned tuna and it was just as delicious.

Avoid using canned tuna that has been preserved with overly flavored ingredients. Tuna that is salted and canned in olive or sunflower oil would be best.

Make sure you completely drain the tuna before adding it to the salad.

Feta Cheese

Feta cheese recipes will call for variously flavored or preserved feta. I went for plain feta cheese and not one that is packaged in flavored oil or other ingredients. But you could get creative here, however, as you will be using balsamic glaze to finish, I would suggest considering the combination.

How to Make Tuna Salad With Feta Cheese

Your base would be the crunchy iceberg lettuce. For this recipe, I use the whole iceberg lettuce. However, that yields a generous serving of 3. If you’re making this for one and serving it as a main course I would suggest only using a quarter of the iceberg as the sweetcorn, tuna, and feta cheese make it quite filling.

You can opt to carelessly tear the iceberg or cut it into thick strips which is what I opted for. Thereafter, add the pitted black olives (cut them in halves or leave them whole), sweetcorn, and diced feta (you could crumble it if you prefer).

There is no need to add salt as the feta and olives bring that to the salad. Just drizzle your best extra virgin olive oil into the salad and toss to coat.

For better presentation (if serving for a hosted event), it’s best to drizzle the balsamic glaze at the end instead of tossing it before serving.

I hope you enjoyed it. If so, please give the Tuna Salad With Feta Cheese 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.

You Might Also Love This Tuna Salad

Broccoli Stem Salad With Tuna

A quick and simple salad made with parboiled broccoli, stir-fried in garlic-infused olive oil, and a squeeze of lemon. Finished with tuna chunks, a sprinkle of chili flakes (optional), and a drizzle of olive oil and balsamic glaze.

Print Recipe

Tuna Salad With Feta Cheese

Vote UpVote Down (+6 rating, 2 votes)

lunch, Dinner – International

By Angela – Serves: 3

Prep Time: 10 minutes Total Time: 10 minutes

Tuna salad tossed with iceberg lettuce, sweetcorn, olives, and feta cheese.

Ingredients

• 1 iceberg lettuce
• 150g sweetcorn
• pitted olives (amount is to your preference)
• 140g canned tuna fillet (solid tuna)
• 150g plain feta cheese
• olive oil
• balsamic glaze

Instructions

1

Wash and cut the iceberg lettuce into thick strips, tip them into a mixing bowl

2

Drain the canned sweet corn and add them to the iceberg

3

If using black olives, add them whole to the iceberg or halve them if that's your preference

4

Drain the tuna from the preserved oil (discard the oil) and add the tuna to the other ingredients

5

Dice the feta cheese into bite sizes and toss into the mixing bowl

6

Drizzle oil over the ingredients and toss before finishing with the balsamic glaze.