Author: admin

Ingredients:

For the chicken:

• 4 boneless, skinless chicken thighs or breasts
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste

For the sauce:

• 2 tablespoons butter
• 2 cups baby spinach, chopped
• 1 cup mushrooms, sliced
• 1 cup baby potatoes, halved and boiled
• 2 garlic cloves, minced
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped (for garnish)

Directions:

1. Season the chicken thighs with garlic powder, paprika, salt, and pepper.
2. Heat olive oil in a large skillet over medium heat. Sear the chicken on both sides until golden brown, about 4-5 minutes per side. Remove and set aside.
3. In the same skillet, melt the butter. Add garlic and mushrooms, cooking for 2-3 minutes until softened.
4. Stir in the chicken broth, heavy cream, and Dijon mustard. Let the sauce simmer for 3-4 minutes until slightly thickened.
5. Add the boiled potatoes and chopped spinach to the skillet, stirring to coat them in the sauce. Return the chicken to the skillet, spooning the sauce over the top. Simmer for 8-10 minutes, or until the chicken is fully cooked.
6. Garnish with fresh parsley and serve warm with crusty bread or a side salad.

prep time: 15 min, cooking time: 30 min, serves: 4, kcal: 400 per serving

Ingredients:

For the filling:

500g beef stew meat (e.g., chuck or blade)
30ml vegetable oil
1 large onion, chopped
3 cloves garlic, minced
15ml curry powder
5ml ground cumin
5ml turmeric
1 teaspoon paprika
Salt and pepper to taste
250ml beef stock
125ml coconut milk (or fresh cream)

For the pastry:

250g self-raising flour
5ml salt
125g cold butter, diced
60ml ice-cold water

Instructions:

1. Preheat oven to 180°C.
2. In a large pan, heat oil over medium heat. Add onion and cook until softened. Add garlic and cook for 1 minute.
3. Add beef and cook until browned. Add curry powder, cumin, turmeric, paprika, salt, and pepper. Cook for 1 minute.
4. Add beef stock and bring to a boil. Reduce heat and simmer for 30 minutes or until beef is tender.
5. Stir in coconut milk (or fresh cream). Set aside to cool.
6. To make pastry, combine flour and salt in a bowl. Add butter and rub into flour until mixture resembles breadcrumbs. Gradually add water, mixing until dough forms.
7. Roll out pastry on a floured surface to a thickness of about 3mm. Spoon beef mixture into a pie dish and cover with pastry. Trim edges and press to seal.
8. Brush pastry with beaten egg and bake for 25-30 minutes or until golden brown.

Enjoy!

For the Fish:
4 white fish fillets (such as cod, tilapia, or haddock)
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder

For the Lemon Butter Sauce:
4 tablespoons butter
2 tablespoons olive oil
4 cloves garlic, minced
Juice and zest of 2 lemons
1 tablespoon fresh parsley, chopped
Salt and pepper to taste

Method

Preparing the Fish:
Season the Fish: Pat the fish fillets dry with paper towels. Drizzle with olive oil and season both sides with salt, pepper, paprika, garlic powder, and onion powder.

Cook the Fish: Heat a large skillet over medium-high heat. Add the fish fillets and cook for about 3-4 minutes on each side, or until the fish is golden brown and flakes easily with a fork. Remove from the skillet and set aside.

Preparing the Lemon Butter Sauce:
Make the Sauce: In the same skillet, reduce the heat to medium and add the butter and olive oil. Once the butter has melted, add the minced garlic and cook for 1-2 minutes, until fragrant.

Add Lemon and Seasoning: Stir in the lemon juice, lemon zest, and chopped parsley. Season with salt and pepper to taste. Let the sauce simmer for 2-3 minutes.

Place the cooked fish fillets on a serving platter.
Drizzle the lemon butter sauce over the fish fillets.
Garnish with lemon slices and additional chopped parsley.

Ingredients:

1 lb ground beef or lamb

1 small onion, finely chopped

2 cloves garlic, minced

1/4 cup parsley, chopped

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp cinnamon

Salt and pepper to taste

1 tbsp olive oil

Skewers (wooden or metal)

Preparation:

Preheat the grill or stovetop grill pan to medium-high heat.

In a large bowl, combine ground beef or lamb, onion, garlic, parsley, cumin, coriander, cinnamon, salt, and pepper. Mix until well combined.

Divide the mixture into small portions and mold each portion around a skewer to form long, oval-shaped kebabs.

Brush the kebabs with olive oil and grill for 8-10 minutes, turning occasionally, until cooked through and slightly charred.

Serve the kafta kebabs with pita, hummus, or a side salad. Enjoy your delicious Lebanese kebabs!

Ingredients:

4 cups cake flour
4 tbsn Sugar
pinch Salt
4 tbsn powdered milk(optional)
10g sachet of yeast
2 cups Warm water
1 tbsn oil

Method:

Mix flour, salt, powder milk,yeast & sugar.
Add water to the dry mixture and knead until the dough is soft and elastic.
Place dough into a bowl, cover bowl with a plastic bag or cloth and leave in a warm place for an hour to rise.
Pour cooking oil in a deep pot and wait until is hot enough.Place the balls in the pot when the side is golden brown, turn over and allow the other side to cook as well.
Enjoy

Source: SA Boere resepte

Ingredients:

2 cups broccoli florets

2 cups cauliflower florets

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 zucchini, sliced

2 tablespoons olive oil

3 cloves garlic, minced

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1 teaspoon Italian seasoning

1/2 cup freshly grated Parmesan cheese

2 tablespoons balsamic glaze (store-bought or homemade)

Directions:

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a large bowl, toss the broccoli, cauliflower, bell peppers, and zucchini with olive oil, minced garlic, salt, pepper, and Italian seasoning until evenly coated.

Spread the veggies out in a single layer on the prepared baking sheet.

Roast for 20 minutes, flipping once halfway through.

Sprinkle grated Parmesan cheese over the veggies and return to the oven for 5-7 more minutes, or until cheese is golden and veggies are crisp-tender.

Remove from the oven and drizzle immediately with balsamic glaze before serving.

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 170 kcal | Servings: 4 servings

Ingredients:
For the Carne Asada:

• 1 pound flank or skirt steak
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• Juice of 1 lime
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
  For the Tostadas:
• 6 tostada shells
• 1 cup guacamole
• 1 cup pico de gallo (fresh tomato salsa)
• Optional: shredded lettuce, sour cream, or cheese
  Directions:

1. Marinate the Carne Asada:

• In a bowl, combine olive oil, minced garlic, lime juice, cumin, chili powder, paprika, salt, and pepper.
• Rub the mixture all over the steak and let it marinate for at least 30 minutes (or up to 2 hours for more flavor).

1. Cook the Steak:

• Heat a grill pan or skillet over medium-high heat. Cook the steak for 4-5 minutes per side, or until desired doneness is achieved.
• Let the steak rest for 5 minutes, then slice it thinly against the grain.

1. Assemble the Tostadas:

• Spread a layer of guacamole on each tostada shell.
• Top with slices of carne asada.
• Add pico de gallo or any additional toppings you like.

1. Serve:

• Garnish with fresh lime wedges and cilantro. Serve immediately and enjoy!
  Prep time: 20 minutes, Cooking time: 10 minutes, Servings: 4-6, Calories: ~350 kcal per serving.

Ingredients:

1 lb jumbo shrimp, peeled and deveined
4 tablespoons unsalted butter
5 cloves garlic, minced
1 tablespoon olive oil
1/4 teaspoon red pepper flakes (optional)
Juice of half a lemon
2 tablespoons fresh parsley, chopped
Salt and freshly ground black pepper, to taste

Directions:

Rinse the jumbo shrimp under cold water and pat dry with paper towels. Season lightly with salt and pepper.
In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
Add the butter to the skillet and let it melt completely, swirling to combine with the garlic.
Increase heat to medium-high and add the shrimp in a single layer. Cook for 2-3 minutes on one side until pink and slightly golden.
Flip the shrimp and add red pepper flakes (if using), cooking for another 2 minutes until shrimp are opaque and cooked through.
Squeeze fresh lemon juice over the shrimp, sprinkle with chopped parsley, and toss gently to coat everything evenly in the butter garlic sauce.
Remove from heat and serve immediately with crusty bread or over pasta, rice, or a fresh green salad.

Prep Time: 10 minutes | Cooking Time: 10 minutes |
Total Time: 20 minutes Kcal: 280 kcal | Servings: 4 servings

Classic Jumbo Shrimp in Butter Garlic Sauce

Ingredients:

1 lb jumbo shrimp, peeled and deveined
4 tablespoons unsalted butter
5 cloves garlic, minced
1 tablespoon olive oil
1/4 teaspoon red pepper flakes (optional)
Juice of half a lemon
2 tablespoons fresh parsley, chopped
Salt and freshly ground black pepper, to taste

Directions:

Rinse the jumbo shrimp under cold water and pat dry with paper towels. Season lightly with salt and pepper.
In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
Add the butter to the skillet and let it melt completely, swirling to combine with the garlic.
Increase heat to medium-high and add the shrimp in a single layer. Cook for 2-3 minutes on one side until pink and slightly golden.
Flip the shrimp and add red pepper flakes (if using), cooking for another 2 minutes until shrimp are opaque and cooked through.
Squeeze fresh lemon juice over the shrimp, sprinkle with chopped parsley, and toss gently to coat everything evenly in the butter garlic sauce.
Remove from heat and serve immediately with crusty bread or over pasta, rice, or a fresh green salad.

Prep Time: 10 minutes | Cooking Time: 10 minutes |
Total Time: 20 minutes Kcal: 280 kcal | Servings: 4 servings

Ingredients:
1 loaf of French bread, halved lengthwise
2 cups cooked chicken, shredded
1 cup shredded mozzarella cheese
1/2 cup cooked bacon, chopped
1/4 cup cream cheese, softened
4 cloves garlic, minced
1/4 cup fresh parsley, chopped
1 teaspoon Italian seasoning
Salt and pepper to taste
2 tablespoons olive oil
Directions:
Preheat the oven to 375°F (190°C).
In a mixing bowl, combine shredded chicken, cream cheese, garlic, bacon, parsley, Italian seasoning, salt, and pepper. Mix until well combined.
Drizzle the cut sides of the French bread with olive oil.
Spread the chicken mixture evenly over each half of the bread, then sprinkle shredded mozzarella on top.
Place the garlic bread on a baking sheet and bake for 15-20 minutes, or until the cheese is bubbly and golden.
Remove from the oven, let cool for a few minutes, then slice and serve warm.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Ingredients:

1½ lbs pork lomo (tenderloin or loin), trimmed

2 tablespoons olive oil

1/4 cup balsamic vinegar

2 tablespoons fresh rosemary, chopped (or 1 tbsp dried)

3 cloves garlic, minced

Salt and black pepper to taste

Preparation:

Preheat oven to 400°F (200°C).

Rub pork with olive oil, garlic, rosemary, salt, and pepper.

Sear in a hot skillet until browned on all sides.

Transfer to a baking dish, drizzle with balsamic vinegar.

Roast for 20–25 minutes or until internal temp reaches 145°F (63°C).

Rest for 5–10 minutes, slice, and serve with pan juices.