Category: Recipes

Ingredients

• 2 large eggs
• ¾ cup granulated sugar
• 2 tbsp unsalted butter
• 1 cup semisweet chocolate chips
• 2 tbsp cocoa powder
• 1 tsp vanilla extract
• ¼ cup all-purpose flour
• ¼ tsp baking powder
• ¼ tsp salt

Instructions

1. Melt the Chocolate

In a microwave-safe bowl, combine the butter and chocolate chips.

Microwave in 20-second intervals, stirring between each, until smooth and fully melted. Stir in the cocoa powder and set aside to cool slightly.

2. Whip the Eggs and Sugar

In a mixing bowl, beat the eggs and granulated sugar for 2–3 minutes until pale, thick, and slightly fluffy.

3. Combine the Batter

Add the melted chocolate mixture and vanilla extract to the egg mixture. Mix until smooth.

Gently fold in the flour, baking powder, and salt until just combined. Do not overmix.

4. Chill the Batter (Optional but Recommended)

Refrigerate the batter for 20–30 minutes for thicker, chewier cookies.

5. Bake

Preheat oven to 350°F (175°C).

Line a baking sheet with parchment paper.

Scoop tablespoons of batter onto the baking sheet, spacing them about 2 inches apart.

Bake for 10–12 minutes, until the tops are crackled and the edges are set but centers remain soft.

6. Cool & Serve

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Ingredients

Chicken Ricotta Meatballs

• 1 lb ground chicken
• ½ cup ricotta cheese
• ¼ cup grated Parmesan cheese
• 1 large egg
• ½ cup breadcrumbs
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp fresh parsley, chopped (optional)
• 2 tbsp olive oil

Spinach Alfredo Sauce

• 2 tbsp butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 cups fresh spinach, chopped
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp ground nutmeg (optional)

Instructions

1. Prepare the Meatballs

In a large mixing bowl, combine ground chicken, ricotta, Parmesan, egg, breadcrumbs, garlic, Italian seasoning, salt, pepper, and parsley. Mix gently until just combined.

Shape the mixture into 1½-inch meatballs (about 16–18 total).

2. Cook the Meatballs

Heat olive oil in a large skillet over medium heat.

Add meatballs and cook for 5–7 minutes, turning occasionally, until browned on all sides and fully cooked through.

Remove meatballs from the skillet and set aside.

3. Make the Spinach Alfredo Sauce

In the same skillet, melt butter over medium heat.

Add garlic and sauté for 1 minute until fragrant.

Pour in heavy cream and bring to a gentle simmer.

Stir in Parmesan cheese until smooth and slightly thickened.

Add chopped spinach, salt, pepper, and nutmeg (if using). Cook until spinach wilts.

4. Combine

Return the cooked meatballs to the skillet.

Gently coat them with the sauce and simmer together for 3–5 minutes.

5. Serve

Serve hot over pasta, rice, or alongside crusty bread.

Garnish with extra Parmesan cheese and fresh parsley if desired.

Ingredients

• 2 cups water
• 2 black tea bags
• 1 cup cold water
• ½ cup fresh lemon juice (about 3–4 lemons)
• 2–3 tablespoons honey or sugar (adjust to taste)
• Ice cubes
• Lemon slices (for garnish)
• Fresh mint (optional)

👩‍🍳 Instructions

1. Brew the Tea
   Bring 2 cups of water to a boil. Remove from heat, add tea bags, and steep for 5–7 minutes.
2. Sweeten
   While the tea is still warm, stir in honey or sugar until fully dissolved.
3. Cool Down
   Remove tea bags and add 1 cup cold water to cool the tea.
4. Add Lemon
   Stir in fresh lemon juice and mix well.
5. Serve
   Fill glasses with ice, pour the tea lemonade over, and garnish with lemon slices or mint.

Ingredients

For the Chicken Kebabs

• 1 lb (450 g) boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 red onion, cut into chunks
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• 2 tbsp olive oil
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• ½ tsp turmeric
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper

For the Pomegranate Salad

• 1 cup cherry tomatoes, halved
• ½ red onion, thinly sliced
• ½ cup pomegranate seeds
• 1 tbsp olive oil
• 1 tbsp fresh lemon juice
• Salt and black pepper, to taste

For the Garlic Yogurt Sauce

• 1 cup plain Greek yogurt
• 1 garlic clove, finely minced
• 1 tbsp fresh lemon juice
• 1 tbsp olive oil
• Salt, to taste

👩‍🍳 Instructions

1. Preheat the Oven
   Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.
2. Season the Chicken & Vegetables
   In a large bowl, combine chicken pieces, red onion chunks, and bell peppers.
   Add olive oil, smoked paprika, cumin, oregano, turmeric, garlic powder, salt, and black pepper. Toss until everything is evenly coated.
3. Roast
   Spread the mixture evenly on the prepared sheet pan.
   Roast for 20–25 minutes, flipping halfway through, until the chicken is cooked through and vegetables are tender with light caramelization.
4. Prepare the Salad
   In a medium bowl, combine cherry tomatoes, sliced red onion, and pomegranate seeds.
   Drizzle with olive oil and lemon juice, then season with salt and pepper. Toss gently.
5. Make the Garlic Yogurt Sauce
   In a small bowl, mix Greek yogurt, minced garlic, lemon juice, olive oil, and salt until smooth and creamy.
6. Serve
   Arrange roasted chicken and vegetables on a serving platter.
   Serve with the pomegranate salad on the side and drizzle with garlic yogurt sauce.
   Garnish with fresh parsley or cilantro if desired.

Ingredients

• 1 cup strongly brewed coffee, cooled
• 1 cup milk
• 2 tablespoons creamy peanut butter
• 2 tablespoons chocolate syrup
• 1–2 tablespoons sugar (adjust to taste)
• 1 cup ice cubes
• Whipped cream, for topping
• Extra chocolate syrup, for garnish

Instructions

1. Prepare the Coffee
   Brew one cup of coffee using your preferred method. Brew it slightly stronger than usual to balance the ice. Allow it to cool completely or refrigerate until chilled.
2. Blend the Frappuccino
   Add the cooled coffee, milk, peanut butter, chocolate syrup, sugar, and ice cubes to a blender.
3. Blend Until Smooth
   Blend on high speed for 30–45 seconds, or until the mixture is thick, smooth, and creamy with no ice chunks remaining.
4. Serve
   Pour into a tall glass. Top with whipped cream and drizzle with additional chocolate syrup.

Tips & Variations

• Use whole milk for extra creaminess or almond milk for a lighter version
• Swap sugar for honey or a sugar substitute if desired
• Add a frozen banana for a thicker, milkshake-style texture
• For a caffeine-free option, replace coffee with cold milk or chocolate milk

Ingredients

Roast Beef

• 1.5 kg (3–3.5 lb) beef roast (topside, sirloin, or rib roast)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried rosemary or thyme

Yorkshire Pudding

• 1 cup all-purpose flour
• 1 cup milk
• 2 large eggs
• ½ teaspoon salt
• Beef drippings or vegetable oil

Roast Potatoes

• 1 kg (2 lb) potatoes, peeled and halved
• 3 tablespoons beef drippings or olive oil
• Salt & black pepper

Vegetables (Mix & Match)

• 3 carrots, peeled and roasted
• 2 cups Brussels sprouts, halved
• 1 cup broccoli florets
• 1 cup red cabbage, shredded
• 2 tablespoons butter or olive oil
• Salt & pepper, to taste

Gravy

• Beef pan drippings
• 2 tablespoons flour
• 2 cups beef stock
• Salt & pepper, to taste

👨‍🍳 Instructions

1. Roast the Beef

Preheat oven to 220°C (425°F).

Rub beef with olive oil, salt, pepper, garlic powder, and herbs.

Place in a roasting pan and roast for 20 minutes.

Lower temperature to 180°C (350°F) and continue roasting for:

• Rare: 15 min per 500 g
• Medium: 20 min per 500 g
  Remove and rest for 15–20 minutes before slicing.

2. Roast the Potatoes

Parboil potatoes in salted water for 10 minutes. Drain and rough up edges.

Toss with hot oil or beef drippings, season well, and roast at 200°C (400°F) for 45–50 minutes, turning once, until golden and crispy.

3. Make the Yorkshire Pudding

Whisk flour, milk, eggs, and salt into a smooth batter.

Heat a muffin tin with oil until smoking hot.

Pour batter into tins and bake at 220°C (425°F) for 20–25 minutes until puffed and golden. Do not open oven while baking.

4. Cook the Vegetables

• Carrots & Brussels sprouts: Roast with butter/oil at 200°C for 30–35 minutes
• Broccoli: Steam or boil for 4–5 minutes
• Red cabbage: Sauté gently with butter and seasoning until tender

5. Make the Gravy

Place roasting pan over medium heat. Stir in flour and cook 1 minute.

Gradually whisk in beef stock until smooth. Simmer until thickened and season to taste.

6. Serve

Slice the rested roast beef and serve with crispy potatoes, Yorkshire pudding, vegetables, and plenty of hot gravy.

Ingredients

BBQ Smothered Chicken Drumsticks

• 4–6 chicken drumsticks
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon black pepper
• Salt, to taste
• ½ cup BBQ sauce
• 1 small onion, sliced
• ½ green bell pepper, sliced (optional)

Mashed Potatoes

• 3 lbs potatoes, peeled and boiled
• 4 tablespoons butter
• ½ cup milk or cream
• Salt and black pepper, to taste

Green Beans

• 2 cups green beans (fresh or canned)
• 1 tablespoon butter or olive oil
• ½ teaspoon garlic powder
• Salt and black pepper, to taste

👨‍🍳 Instructions

1. Season the Chicken

Pat the drumsticks dry. Toss with olive oil, garlic powder, paprika, black pepper, and salt until evenly coated.

2. Sear Until Golden

Heat a large skillet over medium-high heat. Add the chicken drumsticks and sear on all sides until golden brown, about 6–8 minutes. Remove excess grease if needed.

3. Smother with BBQ Sauce

Reduce heat to medium. Add sliced onion and bell pepper to the skillet. Pour in the BBQ sauce and stir to coat the chicken.

Cover and simmer for 20–25 minutes, turning occasionally, until the chicken is tender and fully cooked.

4. Make the Mashed Potatoes

Mash the hot boiled potatoes with butter and milk until smooth and creamy. Season with salt and pepper to taste. Keep warm.

5. Cook the Green Beans

Heat butter or olive oil in a pan over medium heat. Add green beans and garlic powder. Season with salt and pepper and sauté for 5–7 minutes until tender.

6. Serve

Plate the BBQ smothered chicken with mashed potatoes and green beans. Spoon extra BBQ sauce and onions over the chicken for maximum flavor.

Ingredients

Baked Potatoes

• 4 large russet potatoes
• Olive oil
• Salt

Steak

• 300 g (10–12 oz) ribeye or sirloin, cubed or sliced
• Salt and black pepper, to taste
• 1 teaspoon garlic powder
• 1 tablespoon olive oil
• 1 tablespoon butter

Shrimp

• 250 g (8–9 oz) shrimp, peeled and deveined
• Salt and black pepper, to taste
• ½ teaspoon paprika
• 1 tablespoon butter
• 1 clove garlic, minced
• Fresh lemon juice, to taste

Mushrooms

• 200 g mushrooms, sliced
• 1 tablespoon butter
• 1 clove garlic, minced
• Salt and black pepper, to taste

Toppings

• 1 cup shredded cheddar or mozzarella cheese
• Sour cream or garlic aioli
• Chopped green onions or fresh parsley

👨‍🍳 Instructions

1. Bake the Potatoes

Preheat the oven to 220°C (425°F).

Scrub the potatoes clean and pierce them several times with a fork. Rub with olive oil and sprinkle with salt.

Place directly on the oven rack and bake for 45–55 minutes, or until tender and crispy on the outside.

2. Cook the Steak

Season the steak with salt, black pepper, and garlic powder.

Heat olive oil in a skillet over high heat. Sear the steak for 2–3 minutes per side until nicely browned.

Add butter, baste briefly, then remove from heat and let rest.

3. Cook the Shrimp

Season shrimp with salt, pepper, and paprika.

Melt butter in a skillet over medium-high heat. Add garlic, then shrimp.

Cook 1–2 minutes per side until pink and opaque. Finish with a squeeze of lemon juice.

4. Sauté the Mushrooms

Melt butter in a pan over medium heat.

Add mushrooms and cook until golden and tender.

Stir in garlic, season with salt and pepper, then remove from heat.

5. Assemble the Potatoes

Slice each baked potato open and gently fluff the inside with a fork.

Sprinkle cheese inside, then top with steak, shrimp, and mushrooms.

Return to the oven for 5 minutes, just until the cheese melts.

6. Serve

Top with sour cream or garlic aioli and garnish with green onions or parsley. Serve hot.

Ingredients
Meat Layer
1 kg ground beef
1 small onion, finely chopped
3 cloves garlic, minced
1 egg
½ cup breadcrumbs
½ cup milk
1 tsp salt
½ tsp black pepper
1 tsp paprika
1 tsp Italian seasoning
Sauce
1½ cups tomato sauce or crushed tomatoes
2 tbsp ketchup
1 tbsp Worcestershire sauce
1 tsp sugar
Topping
2 cups shredded mozzarella or cheddar
2–3 fresh tomatoes, sliced
Fresh thyme or parsley (optional)
Instructions
Preheat oven
Set oven to 180°C (350°F).
Prepare the meat
In a bowl, mix ground beef, onion, garlic, egg, breadcrumbs, milk, salt, pepper, paprika, and Italian seasoning until just combined.
Make the sauce
Mix tomato sauce, ketchup, Worcestershire, and sugar.
Assemble
Press the meat mixture into a greased baking dish.
Pour sauce evenly over the top.
Bake
Cover with foil and bake for 40 minutes.
Add cheese & tomatoes
Remove foil, top with shredded cheese and tomato slices.
Finish baking
Return to oven uncovered for 15–20 minutes until bubbly and golden.
Rest & serve
Let sit 10 minutes before slicing.
🔥 Serving Tips
Amazing with mashed potatoes or crusty bread
Even better the next day
Add chili flakes if you like heat

Ingredients
1 whole chicken (1.5-2 kg)
4 tablespoons softened butter
2 tablespoons olive oil
5 cloves minced garlic
1 tablespoon lemon juice
1 teaspoon paprika
1 teaspoon dried thyme or rosemary
½ teaspoon black pepper
Salt to taste
Optional: potatoes, onions, carrots
Preparation
Prepare the chicken
Preheat the oven to 190°C (375°F).

Dry the chicken thoroughly and season it generously inside and out with salt and pepper.

Prepare the butter and marinade mixture
Combine the butter, olive oil, garlic, lemon juice, paprika, herbs, and pepper.

Combine the butter, olive oil, garlic, lemon juice, paprika, herbs, and pepper. Season well.

Rub the mixture all over the chicken, and under the skin if possible (this is the secret to great flavor).

Roast the chicken
Place it in a roasting tin (add vegetables if desired). Roast uncovered for 1 hour and 15 minutes, basting with the gravy once or twice.

Let it rest and serve.
Let it rest for 10 minutes before carving. Pour the juices over it.

The secret to its greatness: Crispy skin, tender flesh, garlic butter flavor throughout, rustic look, and incredible taste.