Discover the Suggestions category on DeliciousPath, where we’ve handpicked recipes designed to match your taste and inspire your cooking. Explore Suggestions now and find the dishes you’ll love to create and savor!
Chicken Fillet with Fried Potatoes
Ingredients
- 2 chicken fillets per serving
- 1 large potato per serving
- 5-6 slices of tomato per serving
- 3-4 fried onion rings per serving
- 6 slices of bell pepper per serving
- 2 lettuce leaves
- Salt and pepper
- Olive oil for frying
Instructions
For the Chicken
- Heat a grill pan over high heat.
- Once hot, add the chicken fillets and cook for 5-6 minutes on each side, or until cooked to your desired level.
For the Onions
- Peel, wash, and slice the onion into rings.
- In a frying pan, heat a little olive oil and add the onions.
- Sauté for 5-6 minutes until softened.
For the Potatoes
- Peel and wash the potatoes thoroughly.
- Cut them into long rectangular pieces for frying.
- In a frying pan, heat the olive oil over high heat.
- Add the potatoes and fry until golden and crispy.
- Remove with a slotted spoon and drain on paper towels.
Assembly
- Place the fried potatoes on the plate as a base.
- Top with the cooked chicken fillet, tomato slices, onion rings, bell pepper slices, and lettuce leaves.
- Sprinkle with a little paprika and season with salt.
Baked Peas with Potatoes
Ingredients
- 500 g peas
- 2 medium potatoes
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 4 ripe tomatoes, finely chopped (or 1 tablespoon tomato paste diluted with water)
- 1 tablespoon mustard
- 300 ml water
- 1 bunch dill, finely chopped
- Salt
- Pepper
- Sweet paprika
- Olive oil
Instructions
- Peel and wash the potatoes, cut them into quarters, and place them in a baking dish.
- Add the chopped onion, garlic, dill, and tomatoes to the dish.
- Add the peas, mustard, water, salt, pepper, paprika, and olive oil.
- Mix everything well to combine the ingredients.
- Bake in a preheated oven at 190–200°C (375–390°F) for 45–50 minutes, depending on your oven. Check during cooking and add more water if needed.
Fresh Fava Beans with Artichokes, Peas, and Potatoes Baked in the Oven
Ingredients
- 500 g fresh fava beans, cleaned
- 150 g frozen peas
- 5–6 frozen artichokes
- 2 medium potatoes, peeled and quartered
- 4 ripe tomatoes, finely chopped (or 1 tablespoon tomato paste)
- 1 bunch dill, finely chopped
- 1 onion, finely chopped
- 3–4 spring onions, finely chopped
- 300 ml water
- Salt
- Pepper
- Sweet paprika
- Olive oil
Instructions
Preparing the Fava Beans
- Remove the strings from the fava beans as you would with green beans. If any pods are tough, keep only the seeds.
- Rinse the beans and place them in a pot covered with water. Bring to a boil over high heat. Once boiling, let them cook for 10 minutes.
- Drain the beans and repeat the boiling process one more time. Let them drain thoroughly in a colander.
Assembly and Baking
- Meanwhile, prepare the rest of the ingredients: clean, rinse, chop, and place them in a baking dish.
- Add the cooked fava beans to the baking dish and mix everything well to combine.
- Bake in a preheated oven at 190–200°C (375–390°F) for approximately 55–60 minutes, depending on your oven. Add more water during baking if necessary.
Sheftalia with Fries
Ingredients for 2 Servings
For the Sheftalia:
- 500 g pork caul fat (panna/mbolia)
- 200 g water and 100 g vinegar (for soaking the caul fat)
- 500 g ground pork
- 1 ripe tomato, finely chopped
- 2 onions, finely chopped
- 1 bunch parsley, finely chopped
- Salt
- Pepper
For the Sides:
- 10 cherry tomatoes
- 1 onion, sliced
- 4 potatoes
- Salt (for the fries)
- Lettuce leaves
- Sweet paprika
- Olive oil (for frying the potatoes)
Preparation
For the Sheftalia:
- Soak the caul fat in a bowl with water and vinegar overnight.
- In the morning, drain the caul fat in a colander.
- In a separate bowl, mix the ground pork, parsley, onions, tomato, salt, and pepper. Knead well until the ingredients are fully combined. Divide into portions of 100–120 g each.
- Cut the caul fat into pieces large enough to wrap the portions of ground meat.
- Wrap each portion of meat in the caul fat, ensuring to wrap it twice to prevent splitting during cooking.
- Grill the sheftalia over charcoal for 10–12 minutes on each side or bake in a preheated oven at 200°C (400°F) for 20–25 minutes, depending on your oven.
For the Potatoes:
- Peel and wash the potatoes thoroughly.
- Cut them into rectangular strips suitable for frying.
- Heat the olive oil in a frying pan over high heat.
- Fry the potatoes until golden brown and crispy. Remove with a slotted spoon and place on paper towels to drain excess oil.
Serving:
- Arrange the fries on plates and season with salt.
- Add the sheftalia alongside the fries.
- Garnish with onion slices, cherry tomatoes, lettuce leaves, and a sprinkle of sweet paprika.
Calamari with French Fries
Ingredients for 2 Servings
- 500g calamari
- 4 potatoes
- Lettuce leaves
- 10 cherry tomatoes
- Salt
- 200g flour for dredging the calamari
- Olive oil for frying
Instructions
- Prepare the Calamari: Clean the calamari and cut it into rings. Rinse well, place in a colander, season with salt, and allow to drain.
- In a pan, pour olive oil and heat over high heat until hot.
- Meanwhile, in a bowl, mix the flour with a pinch of salt.
- Toss the calamari rings in the flour, ensuring they are well-coated.
- Once the oil is hot, add the calamari in batches and fry for 2-3 minutes until golden.
- Remove with a slotted spoon and place on paper towels to drain excess oil.
For the Fries
- Peel and wash the potatoes, then cut into long, rectangular pieces.
- In a pan, heat the oil over high heat.
- Add the potatoes and fry until they turn a nice golden color.
- Remove with a slotted spoon and drain on paper towels.
To Serve Place the fries on a plate and season with salt. Add the calamari, cherry tomatoes, and lettuce leaves. Enjoy this delightful, crispy meal!
