Category: Recipes

Ingredients
1½–2 lbs fresh asparagus, ends trimmed
2 tbsp butter
2 tbsp all-purpose flour
1½ cups milk (warm)
1 cup heavy cream
1½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
2 cloves garlic, minced
Salt & black pepper, to taste
½ tsp Italian seasoning or dried thyme
Optional: pinch of nutmeg or red pepper flakes
Instructions
Preheat oven to 190°C / 375°F. Lightly grease a baking dish.
Blanch asparagus in salted boiling water for 2–3 minutes, then drain and set aside.
In a saucepan, melt butter over medium heat. Add garlic and sauté 30 seconds.
Whisk in flour and cook for 1 minute.
Gradually whisk in milk and cream until smooth and thickened.
Stir in mozzarella, half the Parmesan, salt, pepper, and seasoning until creamy.
Arrange asparagus neatly in the baking dish.
Pour cheese sauce over asparagus and sprinkle remaining Parmesan on top.
Bake uncovered for 20–25 minutes, until bubbly and lightly golden.
Broil 2–3 minutes if you want extra browning.
Serving Tips
Perfect as a holiday side dish, brunch casserole, or steak/chicken companion
Add cooked chicken or mushrooms for a hearty main
Finish with fresh herbs for extra flavor

Ingredients
1 sheet shortcrust pastry or puff pastry
1 egg, beaten (for brushing – optional)
2 tbsp olive oil
1 small onion or 2 shallots, finely chopped
250 g mushrooms (button, cremini, or mixed), finely chopped
2 garlic cloves, minced
1 cup cooked green or brown lentils, well drained
½ cup walnuts, finely chopped
1 tbsp soy sauce or balsamic vinegar
1 tsp dried thyme or rosemary
Salt & black pepper, to taste
Method
Preheat oven to 190°C. Line a tart pan or baking tray.
Roll out the pastry and fit it into the pan. Prick the base with a fork and chill while preparing the filling.
Heat olive oil in a pan over medium heat. Sauté onion or shallots until soft.
Add mushrooms and cook until their moisture evaporates and they begin to brown.
Stir in garlic, lentils, walnuts, herbs, soy sauce (or balsamic), salt, and pepper. Cook 2–3 minutes, then remove from heat.
Spoon the filling onto the pastry and spread evenly. Fold edges if rustic-style.
Brush pastry edges with beaten egg if using.
Bake for 30–35 minutes, until golden and crisp.
To Serve Let rest 5–10 minutes before slicing. Delicious warm or at room temperature, paired with a green salad.

Ingredients:
2 large sweet potatoes
3 tablespoons olive oil
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon thyme or rosemary
Salt and black pepper to taste
(Optional) A pinch of cinnamon or a drizzle of honey for added sweetness
👩‍🍳 Instructions:

Preheat oven to 200°C (390°F).

Wash the sweet potatoes well and cut them lengthwise into medium-thick wedges (the skin can be left on).

Place the wedges in a bowl and toss with the olive oil and all the spices until well coated.

Arrange the wedges on a baking sheet lined with parchment paper, without overcrowding.

Bake for 35–45 minutes, turning once, until golden brown and the edges are lightly browned.

Turn on the broiler for the last 5 minutes for extra browning (optional). 🌟 Served hot as a side dish or healthy snack, delicious on its own or with yogurt or tahini sauce.

Ingredients
2 cups cooked white beans (cannellini, navy, or butter beans), drained and rinsed
1 small shallot, very finely sliced
¼ cup fresh parsley, finely chopped
3 tbsp extra-virgin olive oil
1½ tbsp fresh lemon juice
Salt & freshly ground black pepper, to taste (optional)
Method
Place the beans in a medium bowl.
Add the finely sliced shallot and chopped parsley.
In a small bowl, whisk together the olive oil and lemon juice.
Pour the dressing over the beans and gently toss to coat.
Season lightly with salt and black pepper if desired.
Cover and let marinate for at least 15–20 minutes at room temperature, or refrigerate up to 2 hours for deeper flavor.
Serving Serve as a light salad, a side dish, or spooned over toasted bread. Delicious alongside grilled fish, chicken, or vegetables.

Ingredients:
For the Shrimp:
.2 pounds large raw shrimp
.2 tablespoons extra virgin olive oil
.¼ cup seafood stock or chicken stock
.¼ cup finely chopped fresh parsley, divided
.Lemon wedges, for serving
.Crusty bread, optional
For the Oreganata Topping:
.½ cup breadcrumbs
.2 teaspoons dried oregano
.1 garlic clove, finely grated
.Zest of 1 lemon
.1 tablespoon extra virgin olive oil…

Ingredients:
2 cups finely shredded white cabbage
1 large grated carrot
1 red apple, grated or cut into thin strips
2 tablespoons chopped green onions (optional)
🥄 Dressing:
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
2 tablespoons olive oil
1 teaspoon honey or sugar
Salt to taste
A pinch of black pepper
👩‍🍳 Instructions:
Place the cabbage in a bowl and rub it lightly with a pinch of salt until it softens.

Add the carrot, apple, and green onions and mix well.

In a small bowl, combine all the dressing ingredients until smooth.

Pour the dressing over the salad and toss gently.

Let it sit for 10 minutes before serving to allow the flavors to meld.

✨ Serve chilled. Perfect as a side dish with grilled meats or light meals.

Ingredients

• 1 fully cooked spiral ham (3–4 kg / 7–9 lb)
• 1 cup brown sugar
• 1 can (20 oz / 565 g) pineapple slices or chunks (do not drain)
• ½ cup pineapple juice (from the can, if needed)
• ½ teaspoon ground cinnamon (optional)
• ¼ teaspoon ground cloves (optional)
• Maraschino cherries (optional, for garnish)

Instructions

1. Place the ham flat-side down in a large crock pot.
2. Sprinkle brown sugar evenly over the ham.
3. Arrange pineapple slices or chunks on top and around the ham.
4. Pour pineapple juice over the ham.
5. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until heated through and tender.
6. Spoon the glaze over the ham during the last 30 minutes for extra flavor.

To Serve

Remove ham carefully and slice. Spoon extra pineapple glaze over the top. Garnish with cherries if desired.

Tips & Variations

• Add 2 tablespoons butter for an extra rich glaze
• Use honey instead of some of the brown sugar
• For a caramelized finish, broil slices for 3–5 minutes after slow cooking
• Leftovers are perfect for sandwiches or breakfast casseroles

Ingredients

Coconut Cake Layers

• 2½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• 1¾ cups granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract (optional but recommended)
• 1 cup canned coconut milk (full-fat)
• 1 cup sweetened shredded coconut

Coconut Cream Frosting

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• ½ cup coconut cream or thick coconut milk
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• Pinch of salt

Topping

• 1½–2 cups sweetened shredded coconut (toasted or untoasted)

Instructions

Make the Cake

1. Preheat oven to 175°C (350°F). Grease and line two 9-inch round cake pans.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy.
4. Beat in eggs one at a time, then add vanilla and coconut extract.
5. Add dry ingredients alternately with coconut milk, mixing just until combined.
6. Fold in shredded coconut.
7. Divide batter evenly between pans.
8. Bake for 28–32 minutes, or until a toothpick inserted comes out clean.
9. Cool completely before frosting.

Make the Frosting

1. Beat butter until smooth and creamy.
2. Gradually add powdered sugar.
3. Mix in coconut cream, vanilla, coconut extract, and salt.
4. Beat until light, fluffy, and spreadable.

Assemble the Cake

1. Place one cake layer on a serving plate and spread frosting evenly on top.
2. Add the second layer and frost the top and sides of the cake.
3. Press shredded coconut gently onto the frosting to coat.
4. Chill for 20–30 minutes before slicing for clean cuts.

Tips & Variations

• Toast the coconut topping for deeper flavor
• Add coconut pastry cream between layers for extra richness
• Substitute cream cheese frosting for a tangy twist
• Use three smaller layers for a bakery-style presentation

Ingredients

Roasted Vegetables

• 2 cups sweet potatoes, peeled and cubed (300 g)
• 2 cups butternut squash, peeled and cubed (300 g)
• 2 cups carrots, peeled and sliced (250 g)
• 3 tablespoons olive oil (45 ml)
• 1 teaspoon salt (6 g)
• ½ teaspoon black pepper (2 g)

Whipped Ricotta

• 1 cup ricotta cheese (225 g)
• 1 tablespoon olive oil (15 ml)
• 1 teaspoon lemon juice (5 ml)
• Pinch of salt

Hot Honey Drizzle

• 2 tablespoons honey (30 ml)
• ½ teaspoon chili flakes (adjust to taste)

Optional Garnish

• Fresh thyme or parsley, chopped

Instructions

Roast the Vegetables

1. Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper.
2. In a large bowl, toss sweet potatoes, butternut squash, and carrots with olive oil, salt, and black pepper.
3. Spread vegetables in an even layer on the prepared baking sheet.
4. Roast for 25–30 minutes, flipping halfway, until tender and golden brown.

Make the Whipped Ricotta

5. In a food processor or bowl, whip ricotta with olive oil, lemon juice, and salt until smooth and creamy. Set aside.

Prepare the Hot Honey

6. In a small saucepan, gently warm honey with chili flakes over low heat for 1–2 minutes. Do not boil.

Assemble & Serve

7. Spread whipped ricotta onto a serving plate or bowl.
8. Top with roasted vegetables.
9. Drizzle with hot honey and garnish with fresh herbs if desired.
10. Serve warm.

Ingredients

For the Ham

• 1 bone-in or boneless cooked ham (2.5–3 kg / 5–6 lb)
• 2 tablespoons olive oil or melted butter
• Fresh rosemary sprigs, for garnish
• Orange or blood orange slices, for serving

Citrus Glaze

• ¾ cup orange juice (freshly squeezed preferred)
• ½ cup brown sugar or honey
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• ½ teaspoon ground cinnamon
• ½ teaspoon black pepper
• 2 cloves garlic, minced
• Zest of 1 orange

Instructions

1. Prepare the Ham

Preheat oven to 170°C (340°F).

Place ham on a roasting rack in a baking dish. Score the surface in a diamond pattern (optional but recommended).

2. Make the Citrus Glaze

In a saucepan over medium heat, combine orange juice, brown sugar (or honey), Dijon mustard, vinegar, paprika, cinnamon, black pepper, garlic, and orange zest.

Simmer for 8–10 minutes, stirring occasionally, until slightly thickened.

3. Glaze the Ham

Brush the ham generously with the glaze.

Cover loosely with foil and bake for 60 minutes, basting every 20 minutes.

4. Caramelize

Remove foil, brush with more glaze, and return to the oven.

Bake uncovered for 20–30 minutes, until deeply caramelized and glossy.

5. Rest & Serve

Remove from oven and rest for 10–15 minutes before slicing.

Garnish with fresh rosemary and citrus slices.