for two

With 2 types of caramelized onions, this savory twist on the sweet classic packs a punch of sweet and tangy flavors.

Caramelized onion tarte tatin

onions

puff pastry

unsalted butter

Port wine

tbsp balsamic vinegar

chicken stock

rosemary

thyme

tbsp sugar

salt

pepper

crème fraîche (for serving)

Roll out puff pastry on a piece of parchment paper and cut into a circle the size of the pan you will use to make the tarte tatin. Fold the edges over onto themselves so the pastry is now a bit smaller than the pan. Prick all over with a fork and transfer to the fridge while you make the filling.

Peel and trim onions. Slice some of the onions in thin slices, and transfer to a bowl. Slice other onions into thicker rings. Pluck leaves from sprigs of rosemary and thyme, then roughly chop.

Add some butter to a small pot over medium heat and let melt. Once the butter foams up, add the thinly sliced onions and season with salt and pepper. Let cook, stirring often, for approx. 15 min. Deglaze with port wine and balsamic vinegar, scraping any bits from the bottom of the pot. Add chicken stock, rosemary, and thyme and bring to a simmer. Lower heat and let simmer for approx. 15 min., then remove from heat and set aside.

Preheat oven to 200°C/400°F. Add remaining butter to your tarte tatin pan over medium high heat and let melt. Sprinkle evenly with sugar and season with salt and pepper. Add onion halves, cut-side down, to the pan. Let cook, without stirring, until the sugar has caramelized, approx. 10 min.

Reduce heat to medium and cover onion halves with the caramelized onions as evenly as you can. Place the chilled puff pastry, forked side down, onto the onions, making sure the edges of the pastry don’t touch the pan. Bake for 30 min. at 200°C/400°F or until the crust is golden brown.

Let cool on a wire rack for approx. 5 min., then place a large plate over the pan and carefully invert the tart onto the plate. Let cool for another 30 min., then slice and serve with crème fraîche, if desired. Enjoy!

In a mixing bowl, whisk together eggs and milk. Season to taste with salt and pepper.

Omelette With Spinach And Feta

eggs

tbsp milk

spinach

oz feta

nutmeg

butter

Omelette with spinach and feta

In a frying pan, sauté the spinach until wilted. Season to taste with nutmeg, salt, and pepper. Set aside.

Melt butter in frying pan, add eggs. Simmer on medium-low heat for approx. 1 min., then sprinkle spinach and feta on top.

Fold omelette to close, like you would a letter, and continue to cook until heated through.Transfer to plate and enjoy!

Shakshuka, or eggs poached in tomato sauce, is an easy and delicious dish that can be served for breakfast or brunch (but is just as delicious for lunch and dinner).

Easy Shakshuka for One

½ tbsp extra virgin olive oil

red onion, chopped

red bell pepper,

garlic,

oz fire-roasted diced tomatoes (½ can)

tomato paste

tbsp parsley, chopped (for garnish)

feta cheese, crumbled

Heat extra-virgin olive oil on medium heat in a small skillet or pan. Add onions and cook for 2 minutes or until onions start to soften.

Add peppers and garlic and cook for an additional 3 minutes.

Add the fire-roasted diced tomatoes, tomato paste, and bell pepper rings and cook for 3 minutes or until the mixture starts to simmer.

Turn the heat down to low. Place the eggs in the bell pepper rings, cover the pan, and simmer for 5-6 minutes (or until the eggs are at your desired consistency).

Serve immediately.

Heat a frying pan over medium heat. Add some oil, let it heat up, then add the meatballs. Cook until golden on all sides (approx. 2 min. on each side) and cooked through (approx. 15 min. total) using tongs to turn them all around.

How to pan fry meatballs properly

meatballs

tomato sauce

To braise meatballs in a sauce, pan fry them until golden brown on all sides, then transfer to the hot sauce and let cook until cooked through.

In just under 30 minutes you can have better-than-take-out Vegetable Lo Mein! Make this quick and easy recipe right in your kitchen, with its savory sauce, veggies, and soft, chewy noodles. It's a recipe made for two, but you're going to want to make a double batch once you take a bite! 

Vegetable Lo Mein for Two

Chinese noodles

TBSP oyster sauce

sesame oil

TBSP dark soy sauce

TBSP regular soy sauce

TBSP vegetable oil (or another neutral oil)

onion

garlic (thinly sliced)

carrots (shredded or julienned (2 medium))

red bell pepper (thinly sliced)

snow peas

scallions

Bring a large pot of water to a boil. Cook Chinese noodles for 1-2 minutes (see package directions and cook 1-2 minutes less than the recommended cooking time to ensure they don't overcook later). As they boil, stir to unfold the noodles. Drain, rinse in cold water and set aside.

Meanwhile, in a small bowl, make the sauce by whisking together the oyster sauce, sesame oil, and soy sauces. Set aside.

In a wok or large skillet, heat vegetable oil over medium heat. Add onion slices and cook for 4-5 minutes, until tender. Add garlic, continuing to stir for 1 minute as it becomes fragrant. Add carrots, bell pepper, and snow peas. Cook for 4-5 minutes until tender.

Add the par-boiled noodles to the wok and pour in the sauce, stirring to coat. Continue to cook for 1-2 additional minutes until noodles are cooked through and sauce is distributed evenly. Serve immediately with scallions as desired.

To make the sauce, heat the heavy cream in a saucepan. When it begins to boil, add the melting cheese and stir well. Season with salt and pepper and set aside.

Pasta with mushrooms and truffle oil

oz tagliatelle

oz brown mushrooms

tbsp truffle oil

heavy cream

3.5 oz melting cheese

olive oil

Parmesan cheese

Pour salted water in a large pot and bring to a boil, then add the pasta. In the meantime, slice the mushrooms. Set some aside for garnish. Heat a little oil in a frying pan, then fry the sliced mushrooms. Once the pasta is cooked, drain it in a colander.

Add the cream sauce to the mushrooms in the frying pan, bring to a boil, then add the pasta. Stir well to combine and serve. For the perfect taste, drizzle the truffle oil over the pasta and freshly grate some Parmesan cheese on top. Finally, add the mushrooms you set aside earlier. Now enjoy the finest dinner!

Cook the spaghetti, according to package instructions, in salted boiling water for approx. 9 - 12 min. until al dente. Drain the water and set pasta aside.

Pasta with bacon cream sauce

spaghetti

mushrooms

onion (small)

2.5 oz smoked bacon

2.25 oz Parmesan (grated)

vegetable oil

Cut mushrooms into thin slices. Finely dice onion and bacon.

Sauté bacon in a large frying pan with some vegetable oil. Add onion and mushrooms and continue to sauté.

Add cream and chicken stock and cook over medium-low heat for approx. 2 - 3 min.

Toss spaghetti in the sauce. Add Parmesan, toss again, and season with salt and pepper to taste before serving.

Cauliflower casserole or cauliflower gratin (cauliflower and cheese bake) is a great spicy dish for the dinner.

Cauliflower casserole – Cauliflower gratin

cauliflower

tbsp butter (to grease)

tsp pepper

mozzarella

tbsp cream cheese

hard cheese (grated (100 g))

bell pepper

lettuce leaves

jalapeno pepper ((optional))

bread crumbs

Preheat oven to 350 F / 180C

Cut cauliflower in small florets.

Steam cauliflower florets with few tablespoons of water in a pan for about 2 minutes. Remove the excess liquid.

Add chopped pepper, onion, lettuce leaves and jalapeno, cook 2 minutes more. Remove from heat.

Stir in cream cheese, hard cheese and bread crumbs. Add salt and pepper to taste.

Transfer the mixture to the two 5,7 inch / 14,5 cm  baking dishes.

Bake for about 20 minutes

https://cookingjourneyblog.com/wp-content/uploads/2020/01/Cauliflower-casserole-–-Cauliflower-gratin.mp4

These decadent Chocolate Souffles for Two drizzled with homemade Creme Anglaise are a perfect make-ahead date night dessert.

Chocolate Souffles for Two With Creme Anglaise

Liquid measuring cup (optional but helpful)

ramekins

Pastry brush (optional but helpful)

Handheld electric mixer

milk

sugar

vanilla

(14 grams) unsalted butter (room temperature)

(12 grams) granulated sugar

(6 ounces) chopped semi-sweet chocolate (high-quality chips are fine)

(14 grams) diced unsalted butter (room temperature)

egg yolks (room temperature)

⅛ teaspoon cream of tartar

In a 1-quart pot, bring heavy cream and milk to a simmer. Remove from heat and transfer mixture to a liquid measuring cup (if you have one) for easy pouring.&nbsp;

In a small bowl, vigorously whisk together egg yolk, sugar, and vanilla for 30 seconds. Whisking continuously, very slowly drizzle in hot cream mixture, being careful not to go too fast and scramble the egg.&nbsp;

Once cream is completely incorporated, wipe out your 1-quart pot and pour in egg and cream mixture. Heat over medium heat, stirring constantly until thickened and custard coats the back of your spoon, 1 to 2 minutes. Do not simmer. Set aside or store covered in the refrigerator if making in advance.

Creme Anglaise

Remove the top rack from your oven so your souffles can sit on the bottom rack and rise unobstructed. Preheat your oven to 400°F.

Use a pastry brush and softened butter to grease the entire inside of the ramekins. Coat the sides in long brush strokes from the bottom up to the top all the way around. Add 1/2 tablespoon of the sugar to each ramekin and shake so that all of the butter is coated. Discard any loose sugar. Place the ramekins in the fridge.

Place chocolate in your double boiler* and melt over barely simmering water. Remove from heat and stir in diced, room-temperature butter. Set aside.

In a medium bowl, combine egg whites and cream of tartar.

With a handheld electric mixer, beat whites until stiff peaks form--eggs should be glossy and when beaters are lifted straight out, peaks should stand straight up and not flop over at the tip. Place bowl in the refrigerator.

Whisk the egg yolks into the chocolate mixture until smooth. Remove egg whites from the refrigerator and use a silicone spatula to fold about 1/4 of the whites into the chocolate mixture. Continue to fold the rest of the whites in in thirds until mixed. The mixture will not be completely uniform in color, but there should be no very distinct streaks of white. Divide the mixture between 2 ramekins, filling to the very top. Discard any extra. (If making ahead, skip to the notes.)

Use a knife or dough scraper to scrape excess off the top for a perfectly flat top, then run the very tip of your index finger all the way around the inside of the ramekin, making a small channel between the souffle and the edge of the dish. Wipe edges and outsides of the ramekins with a clean kitchen towel and place on a baking sheet.

Bake on the bottom rack of your oven for 11 to 13 minutes, until lifted nicely. Do not open your oven before the timer goes off as the cold air could affect the souffles' rise. Souffles will begin to slowly drop just a couple minutes after they come out of the oven, so serve immediately. At the table, top with creme anglaise and enjoy.

Souffles

Biang biang mian is a spicy noodle dish from China's Shaanxi Province. Packed with heat and fervor, try not to spoon the homemade chili oil over everything.

Biang biang mian (Chinese spicy noodles)

soy sauce

garlic (grated)

peanut oil

chili flakes

sesame seeds

star anise

bay leaves

tsp coriander

tsp cumin

tbsp Sichuan pepper powder

water

light brown sugar

Sichuan peppercorns

cinnamon

garlic

rice vinegar

flour

bok choy

To prepare the chili oil, add soy sauce and grated garlic to a small bowl, mix, and set aside. Add oil, chili flakes, sesame seeds, star anise, bay leaves, coriander powder, and cumin powder to a wok. Heat over medium heat until it sizzles, then turn to low heat and stir constantly for 3 - 4 min., or until chili flakes turn dark brown without burning.

Remove the wok from heat and add Sichuan pepper powder, stirring to combine. Then carefully add garlic and soy sauce to the wok. Transfer to a heatproof bowl and let cool. Remove bay leaves and star anise and let rest for at least 2 hrs. Store leftovers in an airtight jar and store in the fridge for up to one month.

To prepare the seasoned soy sauce, add remaining soy sauce, water, sugar, Sichuan peppercorns, remaining star anise, cinnamon stick, and garlic cloves to a small saucepan. Heat over medium heat until simmering, then turn to low heat and let simmer for 15 min. Add rice vinegar and mix well. Strain and discard spices. Let cool before using. Store leftovers in an airtight jar and store in the fridge for up to one month.

Mix flour and salt in a large bowl. Slowly stir in remaining water, using chopsticks or a wooden spoon to mix, then continue kneading with your hands until the dough is smooth. Cover and let rest for 20 min.

Divide dough into 12 equal pieces and roll into mini logs. Brush with vegetable oil, then cover and let rise for 1 hr.

On an oiled working surface, roll each log into a flat rectangle a little shorter than the length of a chopstick. Then press a chopstick into each rectangle.

Gently tug on each end of the rectangles to slightly stretch it, then lightly hit it against the working surface. Separate the noodles where the chopstick was pressed into.

Cook noodles in salted boiling water for 2 - 3 min., then add bok choy and let blanch. Divide noodles among serving bowls and top with seasoned soy sauce and lots of chili oil and enjoy!

This quick and easy noodle soup is a variation of the famous Chinese tomato and egg stir-fry, which is super quick, easy to make, and great for breakfast, lunch, or dinner.

Tomato and egg noodle soup

egg noodles

tomatoes

scallion

ginger

0.25 tsp white pepper

vegetable broth

0.5 tsp toasted sesame oil

vegetable oil (for frying)

chili oil (for serving)

Cut tomatoes into wedges. Slice scallions and separate the white and green parts. Peel and mince garlic and ginger.

Heat vegetable oil in a pot. Add the scallion whites, garlic, and the ginger and fry until fragrant. Add tomatoes and fry until they are soft and juicy. Add soy sauce, tomato paste, a pinch of white pepper, and salt. Deglaze with vegetable stock and bring to a simmer.

In a bowl, beat the eggs and season with salt and toasted sesame oil. Slowly add the beaten egg to the simmering tomato soup. Let the egg set, without stirring, for approx. 30 sec. In a separate pot, bring water to a boil and cook the noodles according to the package instructions. Drain and divide the noodles equally into two bowls. Add tomato and egg soup over the noodles. Garnish with scallion greens and drizzle some chili oil, if desired. Enjoy!

Preheat the oven to 200°C/400°F. Quarter shallots. Crush garlic. Remove the stems from the tomatoes and quarter them.

Roasted tomato soup with cilantro crema

lb tomatoes

shallots

chili

white wine

vegetable stock

2.5 oz sour cream

0.5 oz cilantro

lemon (juice)

Place the shallots, garlic, tomatoes, thyme, rosemary, and chili into a baking dish. Season with olive oil, sugar, salt, and pepper and mix well. Roast in a preheated oven at 200°C/400°F for approx. 20 – 25  min.

Transfer the roasted vegetables to a small saucepan, sauté briefly, deglaze with white wine, and reduce for approx. 2 – 3 min.

Add vegetable stock until the tomatoes are completely covered. Reduce for approx. 10 - 15 min. until the tomatoes and shallots are softened.

Puree the soup with a hand blender and strain it into a large bowl to remove the tomato skins and seeds.

For the cilantro crema, stir the lemon juice and freshly chopped cilantro into the sour cream. Season generously with salt and pepper. Add some cream to the hot tomato soup to serve.

Add flour, salt, and egg to a large bowl. Stir and add water. Stir vigorously into a smooth dough. Bring water in a large pot to boil.

Top 35 for two recipes from across the web

The most viewed for two recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Top 35 for two recipes from across the web

The most viewed for two recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Caramelized onion tarte tatin

Omelette With Spinach And Feta

Easy Shakshuka for One

How to pan fry meatballs properly

Vegetable Lo Mein for Two

Pasta with mushrooms and truffle oi...

Pasta with bacon cream sauce

Cauliflower casserole – Cauliflower...

Chocolate Souffles for Two With Cre...

Biang biang mian (Chinese spicy noo...

Tomato and egg noodle soup

Roasted tomato soup with cilantro c...

Homemade spätzle

Prosciutto e melone salad

Pasta with beef and creamy mushroom...

Rib-eye steak with honey-chili glaz...

Bacon Gouda Mac and Cheese

One-pot shrimp and tomato pasta

Baked Pork Chops and Stuffing

Creamy pasta with white bean sauce

Shrimp Chimichanga

Pan-Roasted Chicken Breasts with Ga...

Spaghetti with Meatballs Recipe

Scallion oil noodles

Mozzarella-and-Pesto-Stuffed Chicke...

Lemon cod with basil bean mash

Prime Rib for Two

Stuffed Acorn Squash With Barley fo...

Classic Caesar Salad for Two

Easy Dinner For Two

Cold-Start Pan-Seared Chicken Breas...

New York Cheesecakes for Two

How to freeze and reheat meatballs,...

Smoked Mackerel Tartines with Dill ...

Grilled Swordfish Salmoriglio (Sici...

The most viewed for two recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine