Breaking
FoodNerdy Recipes Management System
Tag

Onions

Browsing
Australia

Bush Tomato Chutney: Create a tangy and aromatic chutney using bush tomatoes, onions, sugar, and vinegar.

Introduction: Bush Tomato Chutney

Bush tomato chutney is a delicious and unique condiment that is perfect for adding a tangy and aromatic flavor to your meals. It is made using bush tomatoes, which are commonly grown in the arid regions of Australia. The chutney is easy to prepare and can be used as a dip, spread or a sauce for meat dishes.

Ingredients and Cooking Steps

To make bush tomato chutney, you will need:

  • 500g of bush tomatoes
  • 1 onion, diced
  • 1 cup of sugar
  • 1 cup of vinegar
  • 1 teaspoon of salt

Here are the steps to prepare the chutney:

  1. Wash and chop the bush tomatoes into small pieces.
  2. Place the chopped tomatoes and diced onion in a pot and add the sugar, vinegar and salt.
  3. Cook the mixture over medium heat, stirring occasionally, until the sugar has dissolved and the mixture has thickened.
  4. Reduce the heat and simmer the chutney for 30 minutes, stirring occasionally, until it has thickened and the tomatoes have broken down.
  5. Remove the pot from the heat and leave the chutney to cool. Once it has cooled, transfer it to a sterilized jar and seal.

Tips for Storage and Serving

Bush tomato chutney can be stored in a sealed jar in the refrigerator for up to 3 months. It can also be frozen for longer storage.

To serve the chutney, you can use it as a dip for crackers or vegetables, or as a spread on sandwiches or toast. It also pairs well with meat dishes and can be used as a sauce for chicken, beef or lamb.

In conclusion, bush tomato chutney is a delicious and unique condiment that is easy to prepare and can be used in a variety of ways. By following the simple recipe and storage tips, you can enjoy this tangy and aromatic chutney all year round.

Keep Reading
By
Austria

Gulasch: A hearty beef stew with onions, paprika, and various spices, often served with bread or dumplings.

Introduction: What is Gulasch?

Gulasch is a traditional Hungarian dish that has been enjoyed for centuries. It is a hearty beef stew that is loaded with onions, paprika, and various spices, which give it a unique and irresistible flavor. The dish is typically served with bread or dumplings and is a perfect meal for colder days.

Gulasch has a rich history that dates back to the 9th century when Hungarian shepherds started making the dish to keep themselves warm during the harsh winters. Over time, the dish became so popular that it spread throughout Europe, and today it is a staple in many households across the continent.

Ingredients and Preparation of Gulasch

Gulasch is a simple dish that can be made with just a few ingredients. The key ingredients include beef, onions, paprika, and various spices. To prepare the dish, the beef is first seared in a pot until it is browned on all sides. The onions are then added and cooked until they are translucent. The paprika and spices are added next, along with enough water or beef broth to cover the meat. The dish is then simmered for several hours until the beef is tender and the flavors have melded together.

There are many variations of gulasch, and some recipes call for additional ingredients such as potatoes, carrots, or tomatoes. Some recipes also call for the addition of sour cream or vinegar to give the dish a tangy flavor. Regardless of the recipe, gulasch is a dish that is sure to warm you up on a cold day.

Serving and Variations of Gulasch

Gulasch is traditionally served with bread or dumplings, which are perfect for soaking up the flavorful broth. However, some people also like to serve the dish with rice or noodles. Gulasch is a versatile dish that can be served for lunch or dinner and is perfect for feeding a crowd.

There are many variations of gulasch, and each one has its own unique flavor profile. Some recipes are spicier than others, while some are milder. Some recipes call for the addition of beer or wine, which can give the dish a rich and complex flavor. Regardless of the recipe, gulasch is a dish that is sure to satisfy your taste buds.

Keep Reading
By
Angola

Moamba de Galinha: A flavorful chicken stew cooked with palm oil, garlic, onions, and various spices.

Introduction: Moamba de Galinha

Moamba de Galinha is a traditional Angolan dish that is popular all over Africa. This flavorful chicken stew is made with palm oil, garlic, onions, and various spices. The dish is known for its rich and aromatic flavor that sets it apart from other chicken stews. Moamba de Galinha is a staple food in Angola and is often served during special occasions like weddings and birthdays.

The Ingredients of Moamba de Galinha

The main ingredients of Moamba de Galinha are chicken, palm oil, garlic, and onions. The dish is usually seasoned with paprika, chili powder, salt, and pepper. Other spices like cumin, coriander, and turmeric can also be used to enhance the flavor of the dish. Vegetables like tomatoes, carrots, and peppers are also often added to the stew to make it more nutritious.

The Preparation of Moamba de Galinha

The preparation of Moamba de Galinha involves marinating the chicken in a mixture of spices and seasonings before cooking. The chicken is then browned in palm oil and removed from the pan. Garlic and onions are sautéed in the same pan until they are golden brown. The cooked chicken is then added back to the pan along with vegetables and water. The stew is simmered for about an hour until the chicken is tender and the flavors are well blended.

Nutritional Value of Moamba de Galinha

Moamba de Galinha is a nutritious dish that is rich in protein, vitamins, and minerals. The chicken provides essential amino acids that are important for muscle growth and repair. The vegetables in the stew provide vitamins A and C, which are important for maintaining good eye health and boosting immunity. The palm oil used in the dish contains healthy fats that can help lower cholesterol levels and reduce the risk of heart disease.

Regional Variations of Moamba de Galinha

Moamba de Galinha is a popular dish in many African countries, including Angola, Mozambique, and South Africa. Each region has its own unique variation of the dish, with different ingredients and spices used to suit local tastes. In Mozambique, for example, coconut milk is often added to the stew to give it a creamy texture, while in South Africa, apricot jam is used to give the dish a sweet and tangy flavor.

Conclusion: Moamba de Galinha, A Delicious Dish

Moamba de Galinha is a delicious and nutritious dish that is enjoyed by people all over Africa. The dish is known for its rich and aromatic flavor, thanks to the use of palm oil, garlic, onions, and various spices. Whether served during special occasions or as a comfort food, Moamba de Galinha is a dish that is sure to satisfy any appetite.

Keep Reading
By
Cooking Tips

Cut The Spring Onions Correctly: Nothing Can go Wrong With These Tips

Thanks to their finely mild spiciness, many use the vegetable as an all-round talent. Find out here how best to cut the spring onions.

Wash and cut spring onions properly – that’s how it works

With their mild, spicy taste, spring onions can be used in many ways in the kitchen. Before eating and slicing the spring onions, it is important to wash the vegetables carefully so that they do not grind uncomfortably between the teeth when eating. Both the green leaves and the white bulbs of the spring onion can be eaten. With the right cutting technique and the right steps, you can get the most out of the mild onion.

Before actually slicing, remove the outer leaves of the onion. These are often a bit dried out and therefore not quite as fresh. To do this, cut the sheet lengthways and then pull it off. Then you remove the root end, because this is the only part of the spring onion that is not used in the kitchen. In this step you can also remove the dried leaf tips. Depending on how wilted the upper end of the petioles is, you should generously cut off the dried, partly wilted areas.
In order to avoid a gritty, unpleasant feeling when eating the spring onions, we now have to wash them thoroughly. Rinse the scallions under cold water, removing any dirt or sand. The dirt is mainly on the lower tubers. Now all you have to do is shake the onions dry – and we’re ready to use them.
Now you can cut the scallions into thin rings or sticks, depending on your preference. This works particularly well with a sharp kitchen knife.
Good to know: If you notice a transparent slime when cutting the spring onion, there is no need to worry. The gelled plant juice is even a sign that the vegetables are particularly fresh. You can easily wash it off and process the onions further.

How healthy are spring onions?

The onion vegetable not only impresses with its fresh taste, but is also a true superfood. In particular, the essential and sulphurous oils contained in spring onions make them so healthy. Allicin has an anti-inflammatory effect and even promotes digestion – but this plant substance is the reason for the tears when chopping onions. The spring onion can also score points in terms of vitamin C, with 26 milligrams per 100 grams they already cover a quarter of our daily requirement. Spring onions also score points with their comparatively mild taste and, according to the Federal Center for Nutrition, are easier to digest than classic onions.

Tips and tricks for spring onions

When buying, you should make sure that the onions have light green, crisp and pointed leaves. The roots should also not be too long.
Spring onions have a significantly shorter shelf life than onions. They will keep in the fridge for about a week, but the cold will quickly make them damp and soft. Wrapping them in a damp cloth will keep them fresher for longer.
Did you know that spring onions are related to daffodils? The ultimate tip for keeping onion vegetables fresh for as long as possible is derived from this knowledge: place them in water like a bouquet of flowers. It is important to preserve the root, as the plant absorbs the liquid through it. If you change the water every two days, nothing stands in the way of optimal storage.
You can even freeze scallions. To do this, prepare the vegetables as described above, remove dry spots and root balls and store them in a freezer box. The onions can be kept in the freezer for up to a year and can be thawed and processed at any time.

Delicious recipes – spring onions are so versatile

Spring onions are not only healthy, but also a real all-round talent in the kitchen. They are used especially in Asian cuisine, such as in curries or woks. They are also excellent in salads or dips. So that it doesn’t lose its typical, fresh aroma, you should be careful not to heat it up too much and to keep the cooking time short

For a delicious sour cream you need 200g sour cream, 100g sour cream, 100g quark (40%), some sugar, salt, pepper and of course spring onions. Hopefully you now know how to prepare them perfectly with the help of our tips. For the sour cream, mix the ingredients in a bowl, add spices to taste and some garlic for an extra kick. Finally, the finely chopped spring onions and you’re done!

Keep Reading
By
Cooking Tips

Onions – Tips, Recipes and Home Remedies

The onion has become an integral part of the kitchens of the world. Their areas of application are diverse. Depending on the recipe, either their spiciness when uncooked or their subtle sweetness, glazed or boiled down, is used. When fried, it gives off finely tart roasted aromas, which also combine with the sweet note.

The versatile onion

Onions can be grown in almost every federal state in Germany without any problems. In addition to the large white vegetable onion, which is ideal for cooking, the leek or spring onion is wonderful in cold dishes such as salads, dips, or spreads. The related shallot is smaller and has a slightly purple hue, its pungency is milder than that of the onion. It can be enjoyed both warm and cold.

Use of onions in the home

Onions are wonderful home remedies. If you have an earache, place a halved onion on the affected ear. For a sore throat, put finely chopped onion pieces in honey, leave them overnight and drink the resulting juice over the next day.

But in addition to the culinary and medicinal side, the onion gives even more. She is also a true household helper. If you have a piece of onion leftover that was not needed when cooking, you can use it to remove limescale from the sink fittings. To do this, rub the appropriate areas firmly with the piece of onion so that the onion juice can soak the traces of lime. After waiting a moment, the fitting can be polished with a cloth.

But the onion also shows its versatility as a furniture polish. Ideally, you should cut the onion in half lengthwise at one end and rub the cut surface over the wood to be worked. If the trace becomes drier, cut it again extremely finely, just far enough for a new juice to emerge. If you do this, one onion goes a long way and is enough to polish an entire closet.

Cut onions without tears

When you cut onions, your eyes usually water a lot because the onions fend off the attacker. The onion acid stings the eyes. A good trick is to simply fill your mouth with water while chopping onions. As a result, the eyes tear significantly less.

Keep Reading
By
Food

Sprouting Garlic and Onions: Is It Still Eatable or Is It Toxic?

Are sprouting onions and garlic bulbs safe to eat, or do they become toxic like potatoes? We have the answer.

Germs Despite Proper Storage: But Are They Toxic?

Despite correct storage, it is unavoidable that onions will start to germinate over time. For a long time it was disputed whether one should still eat sprouting onions. In the meantime, there are no longer two opinions on this – onions do not develop any toxic substances and can be eaten without hesitation, according to the Federal Center for Nutrition

It also doesn’t matter under what circumstances and after how long the sprouts sprout from the vegetables: It doesn’t matter whether the onion or garlic was stored in the dark, in the refrigerator or in the cellar for several months during the winter, the sprouts are always harmless .

Nevertheless, one should make sure that the vegetables are consumed as soon as they have budded. As a result, the tuber loses its firmness and becomes softer. That doesn’t mean an onion will go moldy. The softening only shows that the onion is gradually losing its fleshy nutrient reservoir as it sprout. They also become drier because the germs use their water reserves.

Onions and garlic with sprouts become soft and dry: the result is a reduced nutrient content

Onions and garlic are also dried out and still edible when soft, but in this state they are significantly poorer in valuable ingredients. Garlic, in particular, is a wonderful home remedy when fresh to naturally lower blood pressure, and eating both types of vegetables can also prevent heart attacks and strokes.

Cooking tip: The green of the onion and garlic can also be integrated into many recipes, similar to spring onions or wild garlic: to refine soups, herbal quark or salads. Therefore, it is even a good idea not to eat one or more onions or garlic bulbs immediately and let them germinate. You can always harvest fresh shoots and save yourself a trip to the supermarket to get spring onions.

If an onion goes moldy, you can tell immediately. An onion then develops clear signs of mold and feels mushy and soft. There is also a noticeable smell. These onions should definitely be thrown away – the same applies to garlic.

Eating them quickly is advised: This is how the vegetables taste best

Basically, the bulb of onion or garlic should be consumed as soon as possible. Before the vegetables are used, they should definitely be smelled. You should only overcook vegetables that smell fresh and pungent as usual. For older germinating onions or garlic bulbs with little substance, it is better to use only the green onion shoots. Dishes that use a lot of onions are potato goulash, French onion soup, roasted onions or onion tart.

If you still don’t like the germinating onion for consumption, you might have a place for it on the balcony or in the garden. The sprouted onion can also be planted. However, it takes a while for new onions to sprout from a kitchen onion. The germinated bulb will grow first and produce a beautiful flower. These are an absolute eye-catcher in the bed or on the balcony. When the flower then forms seeds, new bulbs can be grown from them later.

Conclusion: Even germinating onions and garlic bulbs can be consumed without hesitation and are not poisonous under any circumstances. Although the germ dries out the vegetables, which can cause them to become soft and lose nutrients, there is no risk to health. A sprouting onion or potato tuber can even be helpful when cooking, because you can refine many dishes with the sprouts.

Potatoes are different from onions. The poisonous substance solanine collects in their shoots. This leads to intestinal problems. Potatoes with large sprouts are therefore best discarded.

Keep Reading
By
Cooking Tips

Cutting Onions: Simple Instructions For Fine Cubes

Chopping onions is one of the most disliked cooking tasks for many. We show you two methods with which you can easily cut onions into small pieces or into rings.

Slicing Onion: Onion rings are the easiest

The easiest way is to cut an onion into many (half) onion rings. You take advantage of the structure of the onion:
First, peel and halve the onion. It is important that you cut through the onion on the side where the tuber base is located.
Then place the onion with the flat side on a board and cut narrow strips down the side.
The thinner the strips, the thinner the onion rings.
Tip: If you want whole rings instead of half onion rings, you must not halve the onion beforehand.

Cut the onion into very small pieces

To dice the onion, the following three-step method works best. However, it is not very easy. That’s why you’ll find an easier way to cut onions below.

1. First, peel and halve the onion and place it in front of you with the base of the bulb facing you.
Then use a knife to cut narrow strips into the onion half.
However, you don’t cut all the way to the back end, but stop just before the end. This way the onion doesn’t fall apart.

Cut onion – Step 2

2. Next, you need to rotate the onion 90 degrees and cut horizontal strips into the onion at the open end (see image). You need a sharp knife for this and you have to be careful not to cut yourself.

You should cut about three strips horizontally into the onion.
Again, don’t cut all the way to the end of the onion to keep it from falling apart.

Third cut: Dice the onion

3. Finally, cut the onion into small cubes. To do this, cut straight strips into the onion.

Since you rotated the onion in the previous step, cutting the strips again creates small cubes.
The thinner the strips, the smaller the cubes.
You can finally cut the end piece into small pieces.
This method gives you very fine onion pieces. However, you need to try them on an onion or two first and get some practice. If you don’t get along with this method, we have an easier method for you. The onion pieces don’t get that small.

Alternative method of slicing onions

First you need to peel and halve the onion.
Then you have to cut the onion into thin strips as with the halved onion rings.
Now turn the onion 90 degrees and cut it again into thin strips.
However, please note:
The onion pieces get bigger because the horizontal cut is missing.
Since there is no real end piece, you have to be careful not to slip off with the knife, especially at the end.

Cut onions without tears – 3 tips

The two substances alliinase and alliin are in the onion. When cutting onions, they meet and make our eyes water. This is a natural defense mechanism of the plant to protect itself from mice and other animals. The following tips will help:
Safety goggles or diving goggles ensure that the substances from the onion do not get into your eyes.
If you cut the onion at the window, you cry less. Because the onion vapors can be drawn off directly.
You can also peel the onion under water, for example in a bowl. The water ensures that the vapors cannot rise.

Keep Reading
By
Food

Eating Onions Raw: What Speaks For it and What You Should Consider

You can also eat onions raw instead of always frying or steaming them. This is how you benefit from the many healthy ingredients in onions.

Eat onions raw – that’s why it’s worth it

Onions are extremely healthy and have always been a popular remedy for various ailments. The most valuable ingredients of the onion include:
high levels of vitamin C,
vitamin B6 in high quantity,
vitamin B7 (biotin),
antioxidants,
Potassium,
sulfur compounds.
From a medical point of view, the antioxidants and the sulfur compounds are particularly important. But the vitamins and potassium they contain also make onions so healthy. The substance alliin, which studies have shown can prevent and even alleviate cancer, is also particularly interesting.

When heated, many of these valuable nutrients are lost. It is therefore advisable to eat the onions raw.

A blessing for health
As reported by the University Hospital in Freiburg, the onion has an anti-inflammatory and antimicrobial effect and helps with coughs and earaches. Red onions in particular can also lower cholesterol levels. Studies have shown that onions can successfully prevent cancer. Onions can even help with diabetes.

Eat raw onions without complications

The carbohydrates in onions are present as so-called “fructans”. On the one hand, these substances are healthy because, among other things, they activate the intestinal flora and promote bowel movements. However, if you have a sensitive digestive system, these substances can cause stomach pain or bloating.

If your digestion is sensitive, you should only try raw onions in small amounts at first. Alternatively, you can also use the milder spring onions for the time being, which are particularly digestible.
You can also prevent flatulence with suitable home remedies, such as caraway or fennel tea. Ginger or apple cider vinegar can also help with digestive problems.
If, on the other hand, the sharp taste of the raw onions prevents you, you can first sprinkle the sliced ​​onions with a little salt and let it soak in for an hour. This removes the spiciness from the onions. You can also try the milder vegetable onions.

Keep Reading
By
Food

Red Onions: What Makes Them Special

Red onions are not just a feast for the eyes. Their sweetish, slightly pungent taste distinguishes them from normal onions. They also contain many healthy ingredients.

Red onions – why are they red?

Many know the red skin of the onions not only from the kitchen but also from microscopy in biology classes. The red color ensures that individual components of the cell are easier to recognize. But what makes the onion red?

Red onions get their beautiful color from the anthocyanins they contain. These substances can be found in many so-called superfoods.

These substances not only turn the onion red, but also protect your cells from damage. Anthocyanins are antioxidants. Antioxidants bind free radicals, i.e. harmful oxygen compounds that can promote cancer, among other things. 100 grams of fresh red onions contain up to 250 milligrams of anthocyanins, just like black currants.

Red onions not only contain more anthocyanins than their lighter relatives: their taste is usually described as sweeter. So they taste comparatively mild.

Red onions – season, storage and origin

Onions are harvested from summer to early fall. Since they can be stored very well, they are in season all year round. Check out the Utopia Seasonal Calendar for more information.

When onions sprout and form green shoots, they are still edible. According to the Bavarian consumer advice center, this applies to both the onion itself and the shoots. However, the bulbs themselves lose their firmness as the shoot grows. Therefore, consume germinating onions as soon as possible.

According to the Süddeutsche Zeitung, red onions have a shorter shelf life than light-colored onions. It is best to store them in the vegetable drawer of the refrigerator.

Prepare and enjoy the red onions

Use the healthy red onions to flavor your dishes or to conjure up special delicacies:
Onion chutney or onion jam give red onions a nice flavor. The diverse dips go well with cheese or savory pastries.
The red onions also provide a pleasant, mild spiciness raw in the dressing or in the herb quark.
You can also caramelize red onions. They look particularly beautiful and provide a splash of color on the plate.

Keep Reading
By
Food

Vegan Lard with Onions: This is How It Works

You can easily make vegan lard with onions yourself. We use kidney beans as a healthy base. We show you a delicious recipe for vegan lard.

Lard is an animal fat that is commonly used in cooking and frying. Butter lard or onion lard is also very popular as a spread. Since lard consists entirely of fat, it is considered very unhealthy. It also contains a lot of saturated fatty acids, which, according to the German Nutrition Society, can have a bad effect on the cardiovascular system and promote lipid metabolism disorders. Therefore, more and more people are turning to vegetarian or vegan lard.

Vegan lard with onions is mostly made from vegetable fats like margarine. We avoid using too much fat in our recipe. Our onion lard is prepared with white beans. These are very healthy as they are rich in protein and fiber. They provide important proteins, especially for a vegetarian and vegan diet. We show you a vegan recipe for delicious onion lard.

Vegan lard: the recipe

Ingredients:

2 onions
2 tablespoons rapeseed oil
2 pieces of bay leaves
2 pieces of cloves
0.5 teaspoon
400 g kidney beans (one can)
40 ml water
1 tsp soy sauce
1 pinch(s) of salt
1 pinch(s) of pepper
0.5 tsp marjoram

Directions:

Peel the onions and chop them finely. Heat the rapeseed oil in a pan and fry the onions in it.
Add the bay leaves, cloves and allspice. Let everything simmer for another five minutes. Then remove the pan from the stove.
Drain the white beans and put them in a measuring cup with the water and soy sauce.
Using an immersion blender, mash the beans until they have a mushy consistency.
Pick the cloves and bay leaves from the pan. Stir the onions into the bean paste.
Depending on the desired consistency, you can further puree the lard with the onions. If you prefer coarser pieces, this step isn’t necessary.
Season the lard with salt, pepper, and marjoram to taste. Pour the finished onion lard into a mason jar.

Vegan lard: tips for preparation

The vegan onion lard is ready in just 15 minutes. You can prepare it ahead of time and store it in the fridge. The lard can be kept for several days in this way. With the following preparation tips, the lard is not only delicious, but also sustainable:

When shopping, pay attention to the organic quality. The Demeter seal, the Bioland seal and the Naturland seal are particularly recommended, as they represent strict guidelines.
Buy preferably regional and seasonal ingredients. In this way you can support local providers, avoid long transport routes and reduce CO2 emissions. White beans originally come from tropical areas. However, Europe is now one of the main growing regions. Since they grow all year round, you can prepare the onion lard for every season. Onions are in season in Germany from June to October. But you can buy them all year round from German storage. You can find out when which fruit and vegetables are seasonal in Germany in our seasonal calendar.
You can refine and vary the vegan lard with different ingredients. For example, chickpeas or kidney beans are an alternative to white beans. Garlic, chilli or cumin also give the lard a whole new taste.
The vegan onion lard is delicious and versatile. You can use it to fry for stir-fries or stews. It also tastes delicious as a dip or as a spread. Sometimes lard is also used in baking recipes.

Keep Reading
By