Category: Recipes

Rich, buttery, garlicky, and ready fast — this is a show-stopping seafood favorite that tastes like a restaurant dish with minimal effort

Ingredients
1–1.5 kg crab (cleaned and cracked)
100 g butter
6–8 cloves garlic, finely minced
1 small onion or shallot, finely chopped
2 tbsp olive oil
1 tbsp lemon juice
1 tsp lemon zest (optional)
Salt, to taste
Black pepper, to taste
Chili flakes (optional, to taste)
2 tbsp fresh parsley, chopped
Instructions
Prep the crab
Rinse crab well and crack the claws and legs so the sauce can get inside.
Make the butter garlic base
Heat olive oil and butter in a large pan over medium heat.
Add onion/shallot and sauté until soft and fragrant.
Add garlic
Stir in garlic and cook 30–40 seconds until aromatic (don’t let it brown).
Cook the crab
Add crab to the pan. Toss well to coat in the butter garlic sauce.
Cover and cook 8–10 minutes, stirring occasionally, until crab turns bright red and is fully cooked.
Finish the sauce
Add lemon juice, zest, salt, pepper, and chili flakes. Toss again.
Garnish & serve
Sprinkle with parsley and serve immediately.
🔥 Tips for Ultimate Flavor
Add 1–2 tbsp oyster sauce for deep umami.
Splash of white wine before adding crab = restaurant upgrade.
Serve with crusty bread or fries to soak up the sauce.
Want it creamy? Add 2 tbsp heavy cream at the end.

Ingredients:
For Marination:
Mutton: 1 kg (cut into pieces)
Yogurt: 1 cup
Ginger-garlic paste: 2 tbsp
Turmeric powder: ½ tsp
Red chili powder: 1 tbsp
Coriander powder: 1 tsp
Garam masala powder: 1 tsp
Salt: as per taste
Lemon juice: 2 tbsp

For Rice:
Basmati rice: 3 cups (soaked for 30 minutes)
Water: 6 cups
Bay leaves: 2
Cloves: 4-5
Green cardamom: 4
Cinnamon stick: 1 inch
Salt: to taste

For Biryani:
Ghee/oil: 4 tbsp
Sliced onions: 3 large
Tomatoes: 2 (chopped)
Green chilies: 3-4 (slit)
Mint leaves: ½ cup
Coriander leaves: ½ cup
Saffron: a pinch (soaked in 2 tbsp warm milk)
Fried onions: for garnish

Method:

1. Marination:

Wash mutton thoroughly and pat dry.

In a bowl, mix yogurt, ginger-garlic paste, turmeric, chili powder, coriander powder, garam masala, salt, and lemon juice.

Add mutton pieces, mix well, and marinate for 2-4 hours (overnight for best results).

2. Preparing Rice:

In a large pot, bring 6 cups of water to a boil.

Add bay leaves, cloves, cardamom, cinnamon, and salt.

Add soaked rice and cook until 70% done. Drain and set aside.

3. Cooking Mutton:

Heat ghee/oil in a heavy-bottomed pot.

Fry sliced onions until golden brown. Remove half for garnish.

Add tomatoes, green chilies, and cook until soft.

Add marinated mutton and cook until tender (add water if needed).

4. Layering Biryani:

In the same pot with cooked mutton, spread half the cooked rice.

Sprinkle half of the mint, coriander leaves, and fried onions.

Repeat the layer with remaining rice, herbs, and fried onions.

Drizzle saffron milk and ghee on top.

5. Dum Cooking:

Seal the pot with a tight lid or dough.

Cook on low flame for 25-30 minutes.

6. Serving:

Mix gently before serving to combine the flavors.

Serve hot with raita or salad.

Ingredients
2–3 lb beef chuck roast
2 tbsp olive oil
1 large onion, sliced
4 cloves garlic, minced
1 cup beef broth
½ cup soy sauce or Worcestershire sauce
2 tbsp tomato paste
1 tbsp brown sugar
1 tsp paprika
1 tsp dried thyme or rosemary
½ tsp black pepper
Salt to taste
Optional: bay leaf, carrots, potatoes
Instructions
Sear the beef
Heat olive oil in a skillet over high heat. Season beef with salt and pepper. Sear all sides until deeply browned.
Layer the slow cooker
Add onions and garlic to the bottom. Place the seared beef on top.
Make the sauce
In a bowl, mix beef broth, soy sauce (or Worcestershire), tomato paste, brown sugar, paprika, and herbs. Pour over the beef.
Slow cook
LOW: 8–9 hours
HIGH: 4–5 hours
Until the meat is fork-tender and pulls apart easily.
Finish & serve
Spoon the juices over the meat. Serve with mashed potatoes, rice, or crusty bread.
🔥 Tips
For thicker sauce: remove meat, simmer juices on the stove for 10 minutes.
Even better the next day—flavors deepen overnight.
Shred leftovers for sandwiches or tacos.

Fall-apart tender ribs slow-braised in a sweet-savory Asian BBQ sauce, served over chewy udon noodles with veggies and sesame. Rich, saucy, sticky perfection.

📋 ingredients

beef ribs & sauce:

• 1.5–2 kg beef short ribs (bone-in for best flavor)
• Salt & pepper
• 1 tbsp oil (for searing)
• 1/2 cup BBQ sauce
• 1/3 cup soy sauce
• 1/4 cup hoisin sauce
• 1/4 cup brown sugar or honey
• 2 tbsp rice vinegar (or lime)
• 1 tbsp sriracha or chili paste (optional heat)
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 cup beef broth

for serving:

• 400–500g udon noodles (fresh or dried)
• 1–2 cups shredded carrots or matchsticks
• 1 bell pepper, sliced
• Green onions, sliced
• Sesame seeds
• Fresh cilantro (optional)

🥣 directions

brown the ribs
Season ribs with salt and pepper. Sear in a hot pan with oil until browned on all sides (optional but boosts flavor). Place in slow cooker.

mix the sauce
Whisk BBQ sauce, soy sauce, hoisin, sugar/honey, vinegar, sriracha, garlic, ginger, and beef broth. Pour over ribs.

slow & low
Cook on low 7–8 hours or high 4–5 hours until tender and nearly falling off the bone.

finish & noodles
Cook udon according to package.
Transfer ribs out carefully (they’ll be tender!) and skim excess fat from sauce.
Add carrots and peppers into the slow cooker sauce and cook 15–20 min until slightly softened. Add noodles and toss gently to coat in sauce.

serve
Plate noodles and veggies, top with ribs. Garnish with green onions, sesame, and cilantro. Spoon extra sauce over everything.

💡 tips

• Add broccoli in the last 30 minutes so it stays bright and crisp
• Thicken sauce with a cornstarch slurry if you want it stickier (1 tbsp cornstarch + 1 tbsp water)
• A squeeze of lime right before serving wakes everything up

⏲ cook time: 7–8 hours low / 4–5 hours high
serves: 4–6

Ingredients:
2 salmon fillets
2 cups fresh spinach
100g shredded or sliced ​​mozzarella cheese
1 tbsp olive oil
2 garlic cloves, minced
Salt and black pepper to taste
Juice of 1/2 lemon
A pinch of paprika or dried red pepper flakes (optional)

Preparation:
Preheat the oven to 200°C (400°F).

Place the salmon fillets on a baking sheet lined with parchment paper and season with salt, pepper, and lemon juice.

In a pan, heat the olive oil and sauté the garlic briefly. Add the spinach and cook until wilted.

Spread the spinach over the salmon fillets.

Top with the mozzarella cheese and a sprinkle of paprika, if desired.

Bake for 12–15 minutes, or until the salmon is cooked through and the cheese is melted and golden brown.

Serve with: white rice, roasted potatoes, or a light green salad. A quick, healthy, and flavorful recipe

Crispy, juicy, and bursting with Mediterranean flavor—this garlic bread is a fresh twist on a classic.
Ingredients (Serves 6)
3 ripe tomatoes, finely diced
1 large baguette or Italian loaf, halved lengthwise
4 cloves garlic, minced
¼ cup olive oil
¼ cup fresh basil, finely chopped
Salt & black pepper, to taste
Optional: ¼ cup grated mozzarella or parmesan
Optional garnish: balsamic glaze or chili flakes
Instructions
Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
In a bowl, mix tomatoes, garlic, basil, olive oil, salt, and pepper. Let sit for 5 minutes to release flavor.
Place bread halves cut-side up on the baking sheet.
Spoon the tomato mixture evenly over the bread.
Sprinkle with cheese if using.
Bake for 12–15 minutes, or until edges are golden and crisp.
For extra crispness, broil for 1–2 minutes at the end.
Finish with balsamic glaze or chili flakes if desired.
Serve With
Pasta dishes
Grilled chicken or fish
As an appetizer or party snack
✨ Simple, fresh, and irresistible—perfect for any table.

Ingredients

For the Board

• 1 small rustic sourdough or country-style bread, sliced
• 8 oz (225 g) assorted cheeses (feta, manchego, aged cheddar, or goat cheese)
• ½ cup Kalamata or green olives
• ½ cup roasted red peppers or cherry tomatoes
• ¼ cup nuts (walnuts, almonds, or pecans), toasted
• ¼ cup dried fruits (apricots, figs, or cranberries)
• Fresh herbs (rosemary, thyme, or basil)

Optional Spreads & Dips

• Hummus
• Olive tapenade
• Pesto
• Honey

👩‍🍳 Directions

1. Prepare the Board

Arrange the sliced bread and cheeses on a large wooden board or serving platter. Cut cheeses into wedges or cubes for easy serving.

2. Add the Accompaniments

Place olives, roasted red peppers or cherry tomatoes, toasted nuts, dried fruits, and fresh herbs around the bread and cheese to create balance and color.

3. Add Dips and Spreads

Serve hummus, olive tapenade, pesto, or honey in small bowls placed evenly across the board.

4. Serve

Serve immediately and allow guests to mix and match flavors for a relaxed yet elegant Mediterranean experience.

🍽️ Serving Tips & Variations

• Warm the bread slightly before serving for extra aroma
• Add cured meats like prosciutto or salami for a heartier board
• Drizzle olive oil and cracked black pepper over cheeses for added depth

Ingredients

For the Board

• 1 small rustic sourdough or country-style bread, sliced
• 8 oz (225 g) assorted cheeses (feta, manchego, aged cheddar, or goat cheese)
• ½ cup Kalamata or green olives
• ½ cup roasted red peppers or cherry tomatoes
• ¼ cup nuts (walnuts, almonds, or pecans), toasted
• ¼ cup dried fruits (apricots, figs, or cranberries)
• Fresh herbs (rosemary, thyme, or basil)

Optional Spreads & Dips

• Hummus
• Olive tapenade
• Pesto
• Honey

👩‍🍳 Directions

1. Prepare the Board

Arrange the sliced bread and cheeses on a large wooden board or serving platter. Cut cheeses into wedges or cubes for easy serving.

2. Add the Accompaniments

Place olives, roasted red peppers or cherry tomatoes, toasted nuts, dried fruits, and fresh herbs around the bread and cheese to create balance and color.

3. Add Dips and Spreads

Serve hummus, olive tapenade, pesto, or honey in small bowls placed evenly across the board.

4. Serve

Serve immediately and allow guests to mix and match flavors for a relaxed yet elegant Mediterranean experience.

🍽️ Serving Tips & Variations

• Warm the bread slightly before serving for extra aroma
• Add cured meats like prosciutto or salami for a heartier board
• Drizzle olive oil and cracked black pepper over cheeses for added depth

A refreshing, vibrant, and sophisticated appetizer, perfect for elegant cocktail parties or celebratory meals. The avocado cream pairs beautifully with the distinctive flavor of smoked salmon.

⏱ Preparation time: 20 minutes
❄️ Cooking time: None
⏳ Resting time: 30 minutes
⭐ Difficulty level: Very easy
🛒 Ingredients (for four ferero Rochers)
2 ripe avocados
150g smoked salmon
100g cream cheese (such as Philadelphia or Mascarpone)
Juice of ½ lemon
1 small onion (optional)
Salt and pepper
Dill or chives (for garnish)
A drizzle of olive oil (optional)
👩‍🍳 Instructions
Prepare the Avocado Cream
Peel the avocados, remove the pits, and mash with a fork or blender with the lemon juice.

Add the cream cheese, season with salt and pepper, and mix until smooth.

Prepare the salmon: Cut the smoked salmon into small cubes. Finely chop the onion, if desired.

Assemble the verine bowls: Place a layer of avocado cream in the bottom of each bowl.

Add a layer of smoked salmon.

Repeat this step if the size of the verine bowls allows.

Refrigerate for 30 minutes.

Garnish with dill or chives just before serving.

✨ Tip: For extra freshness, add a little lemon zest or a dollop of whipped cream cheese.

Enjoy! 😋

Melty, creamy, and totally crave-worthy party snack gold!

Ingredients:

For the Shrimp Dip:

1 cup cooked shrimp, chopped (reserve a few whole for topping)

1 (8 oz) block cream cheese, softened

½ cup sour cream

½ cup mayo

1 cup shredded mozzarella cheese

½ cup shredded Parmesan

2 garlic cloves, minced

½ tsp onion powder

Salt & black pepper, to taste

1 tbsp chopped chives (plus extra for garnish)

Pinch of red chili flakes (optional for heat)

For the Garlic Toast:

1 baguette, sliced

2 tbsp olive oil or melted butter

1 garlic clove, halved

🍽️ How to Make It :

1️⃣ Mix That Creamy Base:

In a bowl, combine cream cheese, sour cream, mayo, mozzarella, Parmesan, garlic, onion powder, and seasonings. Stir until smooth and creamy—this is the melty cheese bomb your snack spread dreams of!

2️⃣ Fold in the Shrimp & Chives:

Mix in chopped shrimp and chives until evenly combined. This cheesy seafood dip is about to be your new go-to appetizer hit!

3️⃣ Bake to Bubbling Perfection:

Spoon mixture into a small baking dish, top with reserved whole shrimp, and a sprinkle of extra cheese. Bake at 375°F for 20–25 minutes until golden, bubbly, and hot—this is where that scoopable comfort comes alive!

4️⃣ Toast That Garlic Bread:

Brush baguette slices with olive oil or melted butter. Toast in oven or skillet until golden, then rub lightly with cut garlic for the ultimate flavor-packed dipper. It’s a snack attack essential!

5️⃣ Garnish & Serve:

Sprinkle hot dip with extra chives and red pepper flakes if desired. Serve with warm garlic toast for dipping, and watch it disappear fast—it’s a crowd-pleaser every time!

Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Serving: 6
Calories: ~370 per serving | Protein: ~20g per serving