Category: Recipes

Ingredients:
For the Steak and Shrimp:
2 ribeye or filet mignon steaks (8 oz each)
1/2 lb large shrimp, peeled and deveined
2 tbsp olive oil
2 tbsp unsalted butter
Salt and freshly ground black pepper to taste
2 cloves garlic, minced
1 tsp paprika
Fresh parsley, chopped for garnish
For the Mushroom Cream Sauce:
2 tbsp unsalted butter
1 cup mushrooms, sliced (button or cremini)
1 clove garlic, minced
1/2 cup heavy cream
1/4 cup beef broth
1 tsp Dijon mustard
Salt and black pepper to taste
Instructions:

1. Prepare the Steak:
   Season the Steaks: Rub both sides of the steaks with olive oil, salt, and pepper. Heat a skillet or grill pan over high heat.
   Sear the Steaks: Sear the steaks for 3-4 minutes on each side for medium-rare, or adjust the cooking time to your desired doneness. Remove the steaks from the skillet and let them rest.
2. Cook the Shrimp:
   In the same skillet, melt 2 tbsp butter. Add the minced garlic and shrimp, season with paprika, salt, and pepper. Cook the shrimp for 2-3 minutes per side until they turn pink and opaque. Set aside.
3. Make the Mushroom Cream Sauce:
   Sauté the Mushrooms: In the same skillet, add 2 tbsp butter and sliced mushrooms. Cook until the mushrooms are golden brown, about 4-5 minutes.
   Add Garlic: Stir in minced garlic and cook for another minute.
   Add Cream and Broth: Pour in the heavy cream, beef broth, and Dijon mustard. Stir to combine and simmer for 3-5 minutes, until the sauce thickens slightly. Season with salt and pepper to taste.
4. Serve:
   Plate the steaks and top with cooked shrimp. Spoon the rich mushroom cream sauce over the steak and shrimp. Garnish with fresh parsley.
   This luxurious combination of steak and shrimp, paired with a velvety mushroom cream sauce, makes for an elegant and indulgent meal perfect for special occasions.

• 2 cups rice flour
• 1/4 teaspoon salt
• 3/4 cup white sugar
• 2 teaspoons baking powder
• 2 teaspoons instant yeast
• 1 cup coconut milk
• 1 cup warm water
• 1 tablespoon oil
  Instructions:

1. In a large mixing bowl, whisk together rice flour, salt, sugar, baking powder, and instant yeast.
2. Warm the coconut milk and water until just lukewarm, then stir into the dry mixture.
3. Add oil and mix until smooth; the batter will be slightly runny.
4. Let it rest for 10 minutes. Stir gently a few times, notice how it thickens.
5. Pour the batter into molds or a greased pan. Let it sit for another 20 minutes.
6. Five minutes before steaming, fill your steamer with water and bring to a boil.

• For cracked tops, steam over medium heat.
• For a smooth top, reduce to a gentle simmer.

1. Steam the cakes, covered with a cloth-lined lid, for 15–20 minutes or until a toothpick inserted comes out clean.
2. Cool slightly before unmolding. Enjoy warm or at room temp!

Ingredients

For the Lamb Chops

4 lamb chops

2 tbsp olive oil

2 cloves garlic, minced

1 tsp fresh rosemary, chopped

1 tsp fresh thyme

Salt and freshly cracked black pepper

For the Shrimp

8 jumbo shrimp, peeled and deveined

2 tbsp butter

2 cloves garlic, minced

½ tsp smoked paprika

1 tsp lemon juice

Fresh parsley, chopped

For the Rice Pilaf

1½ cups basmati rice

2 tbsp butter or olive oil

1 small onion, finely chopped

1 red bell pepper, diced

½ tsp ground turmeric

½ tsp ground cumin

3 cups chicken broth (or vegetable broth)

Salt and pepper to taste

For Garnish

Fresh rosemary sprigs

Chopped parsley

Directions

Rice Pilaf – Rinse rice until water runs clear. In a pot, melt butter, sauté onion and bell pepper until soft. Stir in turmeric, cumin, salt, and pepper. Add rice, toast 1–2 minutes, then pour in broth. Cover and simmer 15–18 minutes until fluffy and golden.

Lamb Chops – Rub chops with olive oil, garlic, rosemary, thyme, salt, and pepper. Grill or sear over medium-high heat 3–4 minutes per side for medium-rare, or longer to preference. Rest 5 minutes.

Shrimp – Melt butter in a skillet, sauté garlic until fragrant, add shrimp, paprika, salt, and lemon juice. Cook 2–3 minutes per side until pink and coated in garlic butter.

Plate – Spread golden spiced rice pilaf on a large white dish. Arrange lamb chops and garlic butter shrimp on top. Garnish with rosemary sprigs and parsley.

A gourmet surf & turf masterpiece combining tender lamb, juicy shrimp, and aromatic rice for a luxury restaurant-style experience.

Ingredients

400 g fettuccine pasta

2 tbsp olive oil

3 cloves garlic, minced

2 tbsp unsalted butter

1 cup heavy cream

½ cup freshly grated Parmesan cheese

1 lobster claw (cooked, cracked open)

6 large shrimp, peeled and deveined

Salt and freshly cracked black pepper to taste

2 tbsp fresh parsley, chopped (for garnish)

Directions

Cook the Pasta

Boil fettuccine in salted water until al dente. Reserve ½ cup pasta water, then drain.

Prepare the Shrimp & Lobster

In a skillet, heat olive oil and 1 tbsp butter.

Season shrimp lightly with salt and pepper, then sear 2–3 minutes per side until pink.

Add lobster claw just to warm through. Remove and set aside.

Make the Sauce

In the same skillet, melt remaining butter, sauté garlic until fragrant.

Stir in cream, Parmesan, salt, and black pepper. Simmer until smooth and slightly thickened.

Combine

Toss fettuccine in the garlic butter cream sauce. Add a splash of pasta water if needed for silkiness.

Assemble

Place pasta in a clear takeout container, top with shrimp and lobster claw.

Garnish with parsley and a sprinkle of Parmesan.

👉 A luxurious yet casual seafood pasta — perfect for gourmet takeout with creamy, buttery indulgence!

Ingredients

1 whole octopus (about 1–1.2 kg), cleaned

2 tbsp olive oil (plus extra for drizzling)

2 garlic cloves, smashed

1 bay leaf

1 tsp black peppercorns

2 tbsp fresh lemon juice

Salt and freshly ground black pepper, to taste

2 tbsp fresh parsley, chopped (for garnish)

For the Crispy Potatoes

400 g baby potatoes, halved

2 tbsp olive oil

½ tsp smoked paprika

Salt and black pepper, to taste

For the Creamy Lemon Sauce

3 tbsp mayonnaise

2 tbsp Greek yogurt or sour cream

1 tbsp lemon juice

1 tsp Dijon mustard

Salt and black pepper, to taste

Instructions

Tenderize and Cook the Octopus

Bring a large pot of water to a boil with garlic, bay leaf, and peppercorns.

Add the octopus and simmer gently for 45–60 minutes until tender. Drain and pat dry.

Prepare the Potatoes

Preheat oven to 220 °C (425 °F). Toss baby potatoes with olive oil, smoked paprika, salt, and black pepper.

Roast on a baking sheet for 25–30 minutes until crispy and golden.

Make the Creamy Lemon Sauce

In a small bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, salt, and black pepper until smooth. Chill until serving.

Grill the Octopus

Preheat a grill pan or outdoor grill over high heat. Drizzle the octopus with olive oil and season with salt and black pepper.

Grill for 4–5 minutes per side until nicely charred and smoky. Drizzle with fresh lemon juice.

Assemble and Serve

Arrange the grilled octopus tentacles in a round metal pan or serving dish with the crispy potatoes.

Spoon creamy lemon sauce on the side and garnish with freshly chopped parsley.

Serve warm, drizzled with extra olive oil if desired.

Full Recipes👇

1. Flaky Croissants

Ingredients:
4 cups bread flour
¼ cup sugar
2 ¼ tsp instant yeast (1 packet)
2 tsp salt
1 cup (240 ml) warm milk
3 tbsp butter, melted (for dough)
1 cup unsalted butter, very cold (for laminating)

For finishing:
1 egg + 1 tbsp milk (egg wash)

Instructions:
Mix flour, sugar, yeast, salt, milk, and melted butter. Knead until smooth. Cover and refrigerate 1 hour.
Pound cold butter between parchment into a square slab. Chill until firm but pliable.
Roll dough into a rectangle, place butter block inside, fold like an envelope. Roll out, fold in thirds, chill. Repeat 3 times (classic 3 turns). Always rest dough in fridge 20–30 minutes between folds.
Roll dough into a large rectangle (~¼ inch thick). Cut into long triangles, then roll tightly from base to tip to form crescents.
Place on a tray, cover loosely, and let rise until puffy (1–2 hours).
Brush with egg wash. Bake at 400°F (200°C) for 15–20 minutes until deep golden, crisp, and flaky.

2. Soft Milk Bread (Japanese-style)

Ingredients:
2 ¾ cups bread flour (plus more for dusting)
3 tbsp sugar
1 tsp salt
2 tsp instant yeast
1 cup warm milk
1 egg
3 tbsp unsalted butter, softened

Optional (for extra softness):
2 tbsp milk powder

Instructions:
Mix warm milk with yeast and 1 tbsp sugar. Let sit 5–10 minutes until foamy.
In a large bowl, combine flour, sugar, salt, and milk powder (if using). Add yeast mixture, egg, and butter. Mix until a sticky dough forms.
Knead on a floured surface (or mixer with dough hook) for 8–10 minutes until smooth and elastic.
Place dough in a greased bowl, cover, and let rise until doubled (about 1–1.5 hours).
Punch down, divide into 3–4 equal pieces, roll each into a ball, and place side by side in a greased loaf pan.
Cover and let rise again until dough reaches the top of the pan (45–60 minutes).
Brush with milk or egg wash for shine. Bake at 350°F (175°C) for 25–30 minutes until golden brown.
Cool slightly & enjoy!
Result: Super soft, fluffy, slightly sweet bread that pulls apart in clouds.

3. Homemade Fluffy Doughnuts

Ingredients: (makes ~12 doughnuts)
3 cups All purpose flour/Bread flour
3/4 cup warm Milk or water
1/4 cup Unsalted Butter, softened
1 large egg, room temperature
1/4 cup granulated Sugar
3/4 tsp Salt
1 tsp Yeast (Instant /Active dried yeast)

For Glaze:
1 cup Powdered sugar
1 tsp Vanilla extract
2 tbsp Milk or Water

Into a bowl, add in the milk, sugar, salt, yeast, egg. Give it a good mix.

Then add in the softened unsalted butter and then the flour.Mix everything together ,until we get a shaggy mass of dough.

Transfer the dough on to a clean work surface and we need to knead the dough for about 10-12 minutes in total.

Cover the dough with a bowl and let it rest for 15 minutes.

After 15 minutes of resting. Divide the dough into 12 equal pieces.

Take each portion of the dough, tuck in the edges towards the centre and roll it into small round balls. Cover the dough balls with a kitchen towel and let them sit and rest for another 15 minutes.

After 15 minutes of rest, dough balls are ready for the final shaping. Dust the surface of the balls with some flour, so that they will not stick to the hands while shaping. Then press on top of the ball to flatten it a bit.

Gently Press in the middle of the dough ball with the tip of the thumb to form a small hole. Then widen the hole using fingers to form the shape of a doughnut.

Place the shaped doughnuts on to a parchment lined baking tray. Dust the surface of the shaped doughnuts with some flour to prevent any chance of dough sticking to the cling film. Then cover the tray with a cling film.

Proof for the soft doughnuts. Let the shaped doughnuts sit and rise in a warm environment for 35-40 minutes or until they are light and puffy.

After 40 minutes, they have puffed up and they are ready for frying.

Pour enough vegetable oil into your pot or deep fryer to ensure that the doughnuts can float while frying. Heat the oil to a consistent temperature of 350°F. Use a candy thermometer to monitor the temperature, as maintaining a steady heat is crucial for even frying.

Carefully place a few doughnuts into the hot oil, ensuring you don’t overcrowd the pot. Crowding can cause the temperature to drop and result in uneven frying.

Fry the doughnuts for about 1.5 minutes on each side or until they turn a beautiful golden-brown color. Use a slotted spoon to gently flip them. Keep an eye on the temperature to maintain consistency.

Once they’re done, use the slotted spoon to lift the doughnuts out of the oil and onto a tray lined with paper towels. This will help absorb any excess oil and keep them from being greasy.

Once the doughnuts are cool to touch, you can coat the soft homemade doughnuts with superfine sugar or powdered sugar.

Or you can dip them in a glaze made of powdered sugar, milk, and vanilla extract. Enjoy!

4. Soft Dinner Rolls Dough

Ingredients (makes ~12 rolls):
3 ½ cups all-purpose flour (plus more for kneading)
1 packet (2 ¼ tsp) active dry yeas1 cup warm milk (about 110°F / 43°C)
¼ cup granulated sugar
1 tsp salt
1 egg
¼ cup unsalted butter, softened (plus extra for brushing)

Instructions:
In a bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.

In a large bowl, mix flour and salt. Add the yeast mixture, egg, and softened butter. Stir to combine, then knead by hand (8–10 minutes) or with a mixer (5–6 minutes) until dough is soft and smooth.

Place the dough in a greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm spot for 1–1.5 hours, or until doubled in size.

Punch down the dough and divide into 12 equal pieces. Shape each piece into a ball and place them in a greased 9×13-inch baking dish or round pan.

Cover and let the rolls rise for another 30–45 minutes, until puffy.

Preheat oven to 375°F (190°C). Bake rolls for 15–18 minutes or until golden on top.

Brush with melted butter while warm.
Optional: sprinkle with sea salt or garlic butter.

Bring the taste of Italy to your table with this mouthwatering, quick and easy-to-make pasta with calamari and tomato sauce ✨️

RECIPE – Serves 2
Ingredients 🛒
300g/10oz Paccheri
2-3 Baby Calamari
3 Cloves Garlic, minced
2 Anchovy Fillets
1/4 Tsp Chilli Flakes
1/2 Cup White Wine
2 Tbsp Tomato Paste
300g/10.5oz Cherry Tomatoes, halved
50g/1.8oz Kalamata Olives
1/4 Cup Water
3 Tbsp Chopped Fresh Parsley
Salt & Pepper to taste

Method:
Clean calamari, remove skin and slice into rings.
Heat 1 tbsp olive oil in a large pan over medium-high heat.
Add the calamari quickly and sauté for just 1–2 minutes until they turn opaque.
Remove immediately and set aside (don’t overcook now, or they’ll toughen).
In the same pan, lower the heat, add another tbsp of olive oil.
Sauté the garlic, anchovy and chilli for a few minutes, just until fragrant.
Add the wine and let simmer until reduced by half.
Add the tomato paste, cherry tomatoes, olives, 1/4 cup water and season with salt and pepper. Simmer for 30 minutes until the sauce thickens.
Return the seared calamari to the sauce and gently simmer for just 5-8 minutes until calamari are tender.
Stir in chopped parsley and cooked pasta and serve immediately.

Enjoy! 😊

NOTE: Calamari are tender either cooked very quickly or long (40+ min). Anything in between makes them chewy.

📋 Ingredients

For the tart shells:

150 g (1¼ cups) all-purpose flour

75 g (⅓ cup) cold unsalted butter, cubed

2 tbsp sugar

1 egg yolk

1–2 tbsp cold water

For the filling:

150 g soft caramel candies (or use homemade caramel sauce)

2 tbsp heavy cream

100 g pecans, chopped (plus extra halves for topping)

👩‍🍳 Directions

1. Preheat the oven
   Preheat your oven to 180°C (350°F). Lightly grease or line a mini muffin tin.
2. Prepare the tart dough

In a mixing bowl, combine flour and sugar.

Add the cold butter cubes and rub in with fingertips (or use a pastry cutter) until the mixture looks like fine breadcrumbs.

Add the egg yolk and enough cold water (1–2 tbsp) to bring the dough together. It should be soft but not sticky.

3. Shape the tart shells

Roll the dough out on a lightly floured surface to about 3–4 mm thick.

Cut small circles and press them gently into the muffin cups to form mini tart shells.

Prick the bottoms with a fork to prevent puffing.

4. Bake the shells

Bake for 10–12 minutes or until lightly golden.

Remove from oven and let cool completely before filling.

5. Prepare the caramel pecan filling

In a small saucepan over low heat, melt the caramel candies with the cream, stirring until smooth and silky.

Stir in the chopped pecans.

6. Fill and decorate

Spoon the warm caramel-pecan mixture into the cooled tart shells, filling them just to the top.

Gently press a pecan half on top of each tart for garnish.

7. Set and serve

Allow tarts to cool and the caramel to firm slightly before serving.

Optionally, warm slightly before eating for extra gooey caramel.

Ingredients

2 boneless, skinless chicken breasts

2 ribeye steaks (about 8 oz / 225 g each)

¼ cup (60 ml) olive oil

4 garlic cloves, minced

⅓ cup (30 g) grated Parmesan cheese

1 tsp dried oregano

1 tsp paprika

½ tsp salt

¼ tsp black pepper

1 lb (450 g) baby potatoes, halved

2 cups (200 g) fresh green beans, trimmed

2 tbsp fresh parsley, chopped (optional for garnish)

Directions

1. Preheat the oven
   Preheat your oven to 400°F (200°C). Lightly grease a large baking sheet or line it with parchment paper for easy cleanup.
2. Prepare the Garlic Parmesan marinade
   In a small bowl, whisk together:

olive oil

minced garlic

grated Parmesan cheese

dried oregano

paprika

salt

black pepper

3. Season the meat

Rub half of the garlic Parmesan mixture evenly onto the chicken breasts and ribeye steaks.

Cover and let them marinate for about 15 minutes at room temperature while preparing the vegetables.

4. Prepare the potatoes

In another bowl, toss the baby potatoes with 1 tablespoon of the remaining garlic mixture.

Spread the potatoes in a single layer on the prepared baking sheet.

5. Initial roasting
   Roast the potatoes for 15 minutes to give them a head start and get them slightly tender.
6. Add protein & veggies

Remove the tray from the oven.

Place the marinated chicken and steaks among the potatoes.

Add the green beans to the sheet and drizzle them with the rest of the garlic mixture.

7. Bake until done
   Return the tray to the oven and bake for 20–25 minutes:

Chicken: until internal temperature reaches 165°F (74°C)

Steak: cook to your preferred doneness (about 135°F medium-rare, 145°F medium)

8. Garnish & serve

Sprinkle chopped fresh parsley on top.

Let the meat rest for 5 minutes before slicing for maximum juiciness.

Ingredients

• 8 large eggs
• 1 cup radicchio, chopped
• ½ cup Gorgonzola cheese, crumbled
• ½ cup cherry tomatoes, halved
• ¼ cup walnuts, toasted and roughly chopped
• 2 tbsp olive oil
• 2–3 sprigs fresh thyme (plus more for garnish)
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat oven
   Set oven to 375°F (190°C).
2. Prepare the vegetables
   
   • Heat olive oil in an oven-safe skillet (cast iron works well) over medium heat.
   • Add chopped radicchio and cook for 2–3 minutes until slightly wilted.
   • Stir in the cherry tomatoes and toasted walnuts. Season lightly with salt and pepper.
4. Prepare the eggs
   
   • In a bowl, whisk the eggs until smooth.
   • Stir in fresh thyme leaves and a pinch of black pepper.
6. Combine and add cheese
   
   • Pour the egg mixture evenly over the radicchio, tomatoes, and walnuts in the skillet.
   • Sprinkle Gorgonzola crumbles over the top.
8. Bake the frittata
   
   • Transfer skillet to the oven and bake for 16–18 minutes, or until the eggs are set and lightly golden.
9. Finish and serve
   
   • Let rest for 5 minutes before slicing.
   • Garnish with extra thyme sprigs.
   • Serve warm or at room temperature.

✨ Serving tip: Pair this frittata with a simple arugula salad dressed in lemon and olive oil, and a slice of crusty bread for a complete Italian-style meal.