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!
Bean Pods with Potatoes and Eggplants
Ingredients
- 500g fresh bean pods
- 1 potato, diced
- 1 long eggplant, chopped
- 1 dry onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 ripe tomatoes, finely chopped
- Fresh parsley
- Salt
- Pepper
- Sweet paprika
- Olive oil
Instructions
- Prepare the Vegetables
Wash and peel the potato and eggplant.
Cut them into pieces, pat them dry with a paper towel, and sauté in hot olive oil for 2–3 minutes.
Place them in a bowl and set aside. - Start the Base
Heat olive oil in a large pot.
Sauté the onion and garlic for 2 minutes until fragrant.
Add the tomatoes and sauté for another 2 minutes. - Combine Ingredients
Add the bean pods, parsley, salt, pepper, and paprika to the pot. Stir well to combine.
Add the sautéed potatoes and eggplant to the pot. - Cook
Pour in enough water to just cover all the ingredients.
Let the dish simmer over medium-low heat for 45 minutes, or until all the vegetables are tender.
Avoid stirring with a spoon; instead, gently shake the pot occasionally to prevent sticking.
If more water is needed during cooking, add hot water to maintain the simmer.
This dish is a warm, hearty, and comforting Mediterranean classic. The tender beans, soft potatoes, and silky eggplants meld together beautifully with aromatic spices and a touch of olive oil. Serve it with crusty bread for an unforgettable meal full of flavor and love!
Pork Shank with Potatoes in the Oven
Ingredients
- 1 pork shank (around 2 kg) or 2 smaller shanks
- 5 medium potatoes
- 3 garlic cloves
- 1 beer
- 150 g water
- Salt
- Pepper
- Sweet paprika
- 1 tablespoon olive oil
Instructions
- Wash the pork shank thoroughly and use a sharp knife to make small incisions to insert the garlic cloves.
- Place the shank in a roasting pan (Dutch oven), pour half of the beer and the olive oil over it, season with salt and pepper, add the water, and cover the pan.
- Preheat the oven to 200°C (390°F), place the roasting pan inside, and once the food starts to boil, reduce the heat to 170-180°C (340-355°F). Roast for about 2.5 to 3 hours, depending on your oven.
- Occasionally check if more water is needed, and add if necessary.
- Meanwhile, peel the potatoes.
- When there are about 35-40 minutes left for the shank to finish cooking, add the potatoes to the pan and pour the remaining beer over the shank.
- If the potatoes need more water, add some, and leave the dish uncovered to allow the shank’s skin to crisp up.
Baked Bonito with Potatoes
Ingredients
- 1 bonito
- 5 medium potatoes
- 1 onion
- 3 garlic cloves
- 1/2 bunch parsley
- 2 bay leaves
- Salt
- 100 ml water
- Pepper
- Sweet paprika
- Olive oil
Preparation
- Clean the fish thoroughly, slice it, rinse well, and place it in a strainer to drain.
- Next, peel the potatoes, onion, and garlic, and rinse the parsley.
- In a baking dish, cut the potatoes into quarters, slice the onion, and finely chop the garlic and parsley.
- Add the bay leaves, water, salt, pepper, paprika, and olive oil. Mix all ingredients well to combine, then place the fish among the potatoes.
- Bake in a preheated oven at 190-200°C (374-392°F) for about 50-60 minutes, adjusting based on your oven. Add a little extra water if needed during baking.
This savory dish brings out the rich flavor of bonito paired with tender potatoes and fragrant herbs—a deliciously comforting meal that captures the essence of home-cooked Mediterranean cuisine. Enjoy!
Tomato Fritters with Oven-Baked “Fried” Potatoes
Ingredients for the Tomato Fritters
- 4-5 ripe, firm tomatoes, finely chopped
- 2 medium onions, finely chopped
- A small amount of fresh mint, finely chopped
- A small amount of fresh oregano, finely chopped (or dried oregano)
- A pinch of chili flakes (optional)
- 1 egg, beaten
- 1 cup crumbled feta cheese or any other cheese of your choice
- 5-6 tablespoons flour
- Salt
- Pepper
- Olive oil for frying
Instructions for the Tomato Fritters
- Wash the tomatoes thoroughly, remove the stems, and finely chop them with a knife or pulse briefly in a blender.
- Place the tomatoes in a bowl, add the onions, and mix well.
- Add the herbs, cheese, beaten egg, chili flakes, salt, and pepper. Mix everything together thoroughly.
- Gradually add the flour, stirring, until you achieve a thick batter consistency.
- Heat the olive oil in a frying pan. Using a tablespoon, drop spoonfuls of the batter into the hot oil and fry until golden on both sides.
- Place the cooked fritters on paper towels to absorb excess oil.
Ingredients for the Potatoes
- 3-4 large potatoes, cut into thin, long slices
- Salt
- Oregano
- 2 tablespoons olive oil
- Parchment paper for the baking tray
Instructions for the Potatoes
- Line a baking tray with parchment paper.
- Peel and wash the potatoes, then cut them into thin, long slices.
- Place the potato slices on the prepared tray. Add salt, oregano, and olive oil. Toss to coat evenly.
- Bake in a preheated oven at 190-200°C (375-390°F) until golden.
- Stir the potatoes halfway through baking to ensure even browning.
Artichokes with Broad Beans and Potatoes in the Oven
Ingredients
- 8 artichokes
- 500g fresh broad beans (seeds only)
- 4 potatoes, cut into chunks
- 5 fresh spring onions, finely chopped
- 1 dry onion, finely chopped
- 1 bunch of dill or fennel
- 2 ripe tomatoes, finely chopped
- 150ml water
- Salt
- Pepper
- Sweet paprika
- Olive oil
Preparing the Artichokes
Clean the artichokes and place them in a bowl filled with water, lemon juice, and 1 tablespoon of flour to prevent discoloration.
Preparing the Broad Beans and Potatoes
- Remove the pods from the broad beans, keeping only the seeds.
- Choose beans that are slightly mature but not dried.
- Place the beans in a pot, cover them with water, and bring to a boil over high heat.
- Once boiling, cook for 15 minutes, then drain.
- Peel and cut the potatoes into chunks.
Instructions
- Place the broad beans, potatoes, artichokes, and all other ingredients in a baking tray.
- Mix everything well to combine.
- Bake in a preheated oven at 190–200°C (375–400°F) for 50–60 minutes.
- Add hot water during cooking if needed.
- Once the dish absorbs most of its liquid and the sauce thickens, it’s ready to serve.
This recipe is a simple yet elegant way to enjoy fresh, seasonal vegetables. The sweetness of artichokes blends beautifully with the hearty broad beans and tender potatoes, creating a light but satisfying meal. Perfect for any day of the week, it’s a true Mediterranean delight.
