Category: Recipes

Ingredients:

400 g spaghetti

2 tablespoons olive oil

1 onion, finely chopped

3 garlic cloves, minced

500 g ground beef (or a mix of beef and pork)

2 tablespoons tomato paste

1 can (400 g) crushed tomatoes

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon paprika

Salt and black pepper, to taste

1 cup grated mozzarella cheese

½ cup grated Parmesan cheese

Fresh parsley, minced (for garnish)

Instructions:

1. Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
2. Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic, and sauté until fragrant.
3. Add the ground beef and cook until browned. Drain any excess fat.
4. Stir in the tomato paste, crushed tomatoes, oregano, basil, paprika, salt, and pepper. Simmer for 20–25 minutes.
5. Add the cooked spaghetti to the meat sauce and toss until well coated.
6. Transfer to a serving plate and sprinkle with mozzarella and Parmesan cheese.
7. Garnish with fresh parsley and serve hot.

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Would you like me to make this into a baked version too (like a cheesy spaghetti casserole), or keep it just as a stovetop pasta?

Ingredients:

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 lb ground beef

1 tablespoon tomato paste

1 tablespoon Worcestershire sauce

1 tablespoon all-purpose flour

1/2 cup beef broth

1 teaspoon dried thyme

Salt and black pepper, to taste

1 sheet shortcrust pastry (store-bought or homemade)

Enjoy a savory and comforting meal with this easy and delicious Garlic Parmesan Chicken and Potatoes!

Ingredients:

4 boneless, skinless chicken breasts
1 lb baby potatoes, halved
3 tablespoons olive oil
4 cloves garlic, minced
1 cup grated Parmesan cheese
1 teaspoon dried Italian seasoning
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Directions:

1. Preheat Oven:

• Preheat your oven to 400°F (200°C).

1. Prepare the Potatoes:

• In a large bowl, toss the halved baby potatoes with 1 tablespoon of olive oil, half of the minced garlic, salt, and pepper.
• Spread the potatoes in a single layer on a baking sheet lined with parchment paper.

1. Prepare the Chicken:

• In the same bowl, combine the remaining olive oil, minced garlic, grated Parmesan cheese, dried Italian seasoning, salt, and pepper.
• Add the chicken breasts to the bowl and coat them well with the Parmesan mixture.

1. Bake the Chicken and Potato

🌿 Description

Succulent chicken breasts pounded thin and rolled into elegant involtini, filled with a creamy blend of spinach and ricotta. These golden parcels are seared and gently baked, then draped in a decadent truffle cream sauce. Served atop a bed of velvety parmesan polenta for the ultimate indulgent Italian-inspired dinner.

🧀 Ingredients

For the Chicken Involtini:
• 2 large chicken breasts (halved and pounded thin)
• 1 cup ricotta cheese
• 1 cup baby spinach (sautéed and chopped)
• 1 garlic clove (minced)
• Salt & pepper to taste
• 1/4 cup grated parmesan
• Olive oil (for searing)
• Toothpicks or kitchen twine

For the Truffle Cream Sauce:
• 1 tbsp butter
• 1 small shallot (minced)
• 1/2 cup dry white wine
• 1 cup heavy cream
• 1 tsp truffle oil (or more to taste)
• Salt & cracked pepper
• Grated parmesan (optional, for depth)

For the Parmesan Polenta:
• 1 cup polenta (coarse cornmeal)
• 4 cups chicken stock or water
• 1/2 cup grated parmesan
• 2 tbsp butter
• Salt to taste

🔪 Instructions

1. Prepare the Filling:
   • Mix ricotta, sautéed spinach, garlic, parmesan, salt, and pepper in a bowl.
2. Assemble the Involtini:
   • Place a spoonful of filling on each chicken cutlet.
   • Roll tightly and secure with toothpicks or tie with twine.
3. Sear & Bake:
   • Sear the chicken rolls in olive oil until golden on all sides.
   • Transfer to a 180°C (350°F) oven and bake for 15–20 mins, until cooked through.
4. Make the Truffle Cream Sauce:
   • In the same pan, melt butter, sauté shallots until soft.
   • Deglaze with wine; reduce by half.
   • Add cream, simmer till thickened. Stir in truffle oil. Season.
5. Cook the Polenta:
   • Bring stock to a boil, whisk in polenta slowly.
   • Stir until thick and creamy (15–20 mins).
   • Add butter and parmesan. Season to taste.

To Serve:

Plate a scoop of creamy parmesan polenta, place sliced chicken involtini on top, and drizzle generously with warm truffle cream sauce. Garnish with microgreens or shaved truffle if desired.

Ingredients:

2 salmon fillets

1 tablespoon blackened seasoning

1 tablespoon olive oil

1/2 pound shrimp, peeled and deveined

2 cloves garlic, minced

1/2 cup heavy cream

1/4 cup grated Parmesan cheese

1 tablespoon butter

Fresh parsley for garnish

Directions:

Rub salmon fillets with blackened seasoning.

Heat olive oil in a skillet over medium heat. Cook salmon for 4–5 minutes per side. Remove and set aside.

In the same skillet, melt butter and sauté garlic for 1 minute.

Add shrimp and cook until pink, 2–3 minutes.

Pour in cream and Parmesan, stirring until smooth and slightly thickened.

Return salmon to pan and spoon sauce over top. Garnish with parsley and serve.

Ingredients

For the Fritters:

• 2 cups all-purpose flour
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup milk
• 2 large eggs
• 1 teaspoon vanilla
• 2 tablespoons melted butter
• 1 1/2 cups diced apples (about 2 medium apples)

For the Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons milk
• 1/2 teaspoon vanilla

Instructions

1. Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper.
2. In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, and nutmeg, whisking them together until well blended.
3. In a separate bowl, whisk the milk, eggs, vanilla, and melted butter until smooth.
4. Add the wet ingredients to the dry mixture, stirring gently until everything is just mixed. Fold in the diced apples.
5. Using a spoon, drop mounds of batter onto the baking sheet, shaping each into small rounds.
6. Bake for about 15-18 minutes, until the fritters are golden and a toothpick inserted in the center comes out clean.
7. As the fritters bake, make the glaze by mixing powdered sugar, milk, and vanilla until smooth.
8. When the fritters are cool, drizzle or dip them in the glaze. Let the glaze set before serving.

Preparation Time: 15 minutes

Baking Time: 15-18 minutes

Total Time: Around 33 minutes

Calories: About 180 per fritter

Servings: Makes 12 fritters

Ingredients:
4 large russet potatoes, diced
6 slices bacon, chopped
1 cup shredded cheddar cheese
1 small onion, finely chopped
2 cloves garlic, minced
1 tbsp olive oil
Salt and pepper, to taste
½ tsp paprika
¼ tsp chili powder (optional for extra kick)
2 green onions, chopped (for garnish)
Fresh parsley, chopped (for garnish)
Instructions:
Cook the Bacon: In a large skillet, cook chopped bacon over medium heat until crispy. Remove and set aside on a paper towel, leaving about 1 tbsp of bacon grease in the skillet.

Sauté the Onions and Garlic: In the same skillet, add the olive oil, onion, and garlic, cooking for 2-3 minutes until softened and fragrant.

Add the Potatoes and Seasonings: Add diced potatoes to the skillet, seasoning with salt, pepper, paprika, and chili powder if using. Cook over medium-high heat, stirring occasionally, until potatoes are golden and crispy on the outside, about 15-20 minutes.

Add Cheese and Bacon: Reduce heat to low, sprinkle cheddar cheese and cooked bacon over the potatoes. Cover and cook for a few more minutes until the cheese is melted.

Serve: Garnish with chopped green onions and parsley. Serve hot as a side dish or enjoy it on its own!

Helpful Tip: For extra flavor, top with a dollop of sour cream or drizzle with a bit of ranch dressing.

Ingredients 🛒

2 grilled chicken breasts, sliced

2 cups purple cabbage, shredded

1 cup carrots, julienned

1 red bell pepper, thinly sliced

1 cucumber, thinly sliced

1 jalapeño, sliced (optional)

¼ cup fresh cilantro leaves

¼ cup roasted peanuts

1 tbsp sesame seeds

Sesame Dressing

3 tbsp soy sauce

1 tbsp sesame oil

2 tbsp rice vinegar

1 tbsp honey or maple syrup

1 tsp grated ginger

1 clove garlic, minced

1 tbsp chili paste (optional for heat)

Directions 👩‍🍳

1️⃣ Grill Chicken: Season chicken with salt and pepper, grill until cooked through, then brush with sesame glaze or teriyaki sauce.

2️⃣ Prepare Veggies: Toss cabbage, carrots, bell pepper, cucumber, and jalapeños in a large bowl.

3️⃣ Make Dressing: Whisk together all dressing ingredients until smooth.

4️⃣ Assemble Salad: Add sliced chicken on top of the veggie base.

5️⃣ Garnish: Sprinkle with cilantro, peanuts, and sesame seeds. Drizzle with dressing and serve immediately.

⏰ Prep Time: 15 minutes
⏰ Cook Time: 10 minutes
⏰ Total Time: 25 minutes
🍽 Servings: 4
🔥 Calories: ~350 kcal per serving

Ingredients:

8 small corn or flour tortillas

2 cups smoked or braised brisket, shredded

2 cups corn kernels (grilled or pan-roasted)

1/4 cup mayonnaise

2 tablespoons sour cream

1/2 teaspoon chili powder

1/2 teaspoon smoked paprika

1/4 teaspoon garlic powder

1/4 cup crumbled cotija cheese

1 tablespoon lime juice

2 tablespoons chopped cilantro

Salt and pepper to taste

Lime wedges, for serving

Directions:

Prepare the elote topping: In a bowl, combine mayonnaise, sour cream, chili powder, smoked paprika, garlic powder, lime juice, and a pinch of salt. Stir in the roasted corn and crumbled cotija cheese. Set aside.

Warm tortillas in a dry skillet or on a griddle over medium heat until soft and slightly charred. Keep warm in a clean towel.

Reheat brisket in a skillet or microwave until warmed through.

Assemble the tacos by layering shredded brisket onto each tortilla, then topping with a generous spoonful of the creamy elote corn mix.

Sprinkle with fresh cilantro, an extra pinch of cotija, and a squeeze of lime. Serve immediately.

Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: 440 kcal | Servings: 4 servings (2 tacos each)

Victoria Cake is a two-layer sponge-like cake, filled with a layer of strawberry jam and whipped cream. Simple to make, pretty on the table without much fuss. Also this cake is great for those who don’t care for an overly sweet cake.

Ingredients
200g white sugar
200g softened butter
4 large free-range eggs, beaten
200g cake flour
1 teaspoon baking powder
2 tablespoon milk

For the Strawberry Filling
100g butter, softened
140g powdered sugar, sifted
340g strawberry jam
Powdered sugar, to dust over before serving

1. Heat oven to 350 f. Butter two round cake tins (2 × 20.5cm round deep cake tins) and line with non-stick baking paper.
2. In a large bowl of a mixer, beat together sugar, butter, eggs, flour, baking powder and milk until you have a very smooth, fluffy and soft batter.
3. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.
4. Bake for about 20 mins or until golden and the cake springs back when pressed.
5. Turn onto a cooling rack and leave to cool completely.
6. To make the filling, beat the softened butter until smooth and creamy, then gradually beat in powdered sugar and a drop of vanilla extract (if you’re using it).
7. Spread the jam on the bottom of one of the sponges. Top it with buttercream then sandwich the second cake on top.
8. Dust with a little powdered sugar before serving.