Blog

Ingredients:

Beef Stroganoff:

600g beef steak, thinly sliced

Salt and pepper to taste

1 tsp paprika

2 tbsp butter

1 tbsp oil

For the sauce:

1 small onion, chopped

250g sliced ​​mushrooms

3 cloves garlic, minced

1 tbsp flour

1 cup beef or chicken stock

1 tbsp Worcestershire sauce (optional)

1 tsp Dijon mustard (optional, but delicious)

½ cup cooking cream

To serve:

Cooked egg noodles

Chopped parsley

Method:

1. Prepare the meat

Season the steak slices with salt, pepper, and paprika.

Heat the oil and butter in a large skillet.

Add the meat in batches and stir-fry until quickly browned, then remove and set aside.

2. Make the Sauce

In the same pan, add a little butter if needed.

Add the onion and sauté until softened.

Add the mushrooms and cook until browned and their liquid has evaporated.

Add the garlic and sauté for 1 minute.

Add the flour and stir for 30 seconds.

Gradually pour in the stock, stirring constantly.

Add the Worcestershire sauce and mustard, if desired.

Simmer the sauce for 3 minutes.

3. Finish the Dish

Return the meat to the pan with its juices.

Add the cream and stir well.

Cook over low heat for just 5 minutes, until the sauce thickens but the meat is not cooked through.

4. Serve

Serve over hot noodles.

Sprinkle with parsley for a fresh touch.

Ingredients:

For the Ribs:

1.5–2 kg pork or beef ribs

Salt & black pepper, to taste

1 tsp paprika

1 tsp garlic powder

For the Sticky Honey Garlic Sauce:

½ cup honey

¼ cup soy sauce

3 tbsp brown sugar

4 cloves garlic, minced

2 tbsp rice vinegar (or apple cider vinegar)

1 tbsp ketchup (optional for extra glaze)

1 tsp grated ginger (optional)

---

Instructions:

1. Prepare the Ribs

Preheat oven to 160°C.

Season ribs with salt, pepper, paprika, and garlic powder.

Wrap tightly in foil and place on a baking tray.

Bake for 2.5 hours until tender.

2. Make the Sticky Sauce

In a saucepan, combine honey, soy sauce, brown sugar, garlic, vinegar, ketchup, and ginger.

Simmer on low heat for 5–7 minutes until thick and glossy.

3. Glaze & Broil

Remove ribs from oven and discard foil.

Brush generously with the sauce.

Broil/grill on high for 5–8 minutes, brushing again halfway, until caramelized and sticky.

4. Serve

Slice and drizzle with extra sauce.

Garnish with sesame seeds or green onions if desired.

Ingredients

For the Chicken

• 4 chicken breasts, butterflied and pounded thin
• 4–8 slices ham (1–2 slices per breast)
• 4 slices Swiss cheese
• 1/3 cup bread crumbs
• Milk or 1 beaten egg, for dredging
• Salt and pepper, to taste
• 1/2 teaspoon paprika (optional, for color)

For the Honey Mustard Sauce

• 1 can cream of chicken soup
• 1/4 cup mayonnaise
• 3 tablespoons honey
• 2 tablespoons brown mustard or whole grain mustard
• 3 tablespoons milk

Instructions

1. Prepare the Chicken

Preheat your oven to 375°F (190°C). Lightly grease a baking dish.

Lay each butterflied chicken breast flat. Season both sides with salt, pepper, and paprika (if using).

2. Stuff and Roll

Place 1 slice of Swiss cheese and 1–2 slices of ham inside each piece of chicken. Roll the chicken tightly from one end to the other, tucking the sides in as best as you can.

Secure with toothpicks if needed.

3. Bread the Chicken

Dip each chicken roll into milk (or beaten egg), then coat evenly with bread crumbs.

Place seam-side down in the baking dish.

4. Bake

Bake uncovered for 30–35 minutes, or until the chicken is cooked through and the outside is golden.

5. Make the Honey Mustard Sauce

While the chicken bakes, whisk together:

• cream of chicken soup
• mayonnaise
• honey
• mustard
• milk

Heat gently in a saucepan over low-medium heat for 3–5 minutes, stirring until smooth and warm. Do not boil.

6. Serve

Remove toothpicks from the chicken, slice if desired, and spoon the warm honey mustard sauce over the top.

Ingredients

• 3 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon white vinegar (helps keep it tender)
• 1 1/4 cups (250 g) granulated sugar
• 1/2 cup (120 ml) neutral oil (sunflower, vegetable, or light olive oil)
• 50 ml fresh orange juice (about 1 small orange)
• 2 tablespoons orange zest (from 1–2 oranges)
• 2 1/4 cups (300 g) all-purpose flour
• 2 tablespoons cornstarch
• 2 teaspoons baking powder
• 1/2 teaspoon salt

Optional Orange Glaze

• 1 cup (120 g) powdered (icing) sugar, sifted
• 1–2 tablespoons fresh orange juice (adjust for desired consistency)
• 1/2 teaspoon orange zest (optional, for extra zing)

Method

1. Preheat oven to 180°C (350°F). Grease and flour a 9-inch (23 cm) round cake pan or line with parchment. (You can also use a loaf pan — adjust baking time by ~5–10 minutes.)
2. In a blender (or food processor), add the eggs, vanilla, vinegar, sugar, oil, orange juice, and orange zest. Blend on medium speed until well combined and slightly frothy — about 20–30 seconds.
3. In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt to evenly distribute the leavening.
4. With the blender running on low, gradually add the dry mixture through the feed opening (or stop and fold in by hand): blend/pulse just until the batter is smooth and no large lumps remain. Don’t overblend — stop as soon as the dry ingredients are incorporated.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Bake at 180°C (350°F) for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If using a darker or smaller pan, check from 25 minutes.
7. Remove cake from oven and let cool in the pan for 10 minutes. Run a knife around the edge and invert onto a wire rack to cool completely.

Make the Glaze (optional)

1. Whisk powdered sugar with 1 tablespoon orange juice; add more juice a few drops at a time until you reach a pourable but thick glaze.
2. Drizzle over the cooled cake and sprinkle a little extra zest on top. Let set for 10–15 minutes before slicing.

Ingredients

Lamb Stew

• 6 bone-in lamb pieces (shoulder or shanks)
• 4 slices bacon, chopped
• 2 cups cremini mushrooms, halved
• 1 large onion, sliced
• 3 carrots, sliced
• 4 cloves garlic, minced
• 1 ½ cups red wine
• 1 cup beef broth
• 2 tbsp tomato paste
• 2 tbsp flour
• 2 bay leaves
• 1 tsp dried thyme (or 2–3 sprigs fresh)
• 1 tsp dried rosemary (or 1 sprig fresh)
• Salt & black pepper, to taste
• 2 tbsp olive oil

Instructions

1. Sear the Lamb

Heat olive oil in a large skillet over medium-high heat. Season lamb with salt and pepper, then sear on all sides until browned. Transfer to the slow cooker.

2. Cook the Bacon

In the same pan, cook the chopped bacon until crispy. Add to the slow cooker.

3. Sauté the Vegetables

Using the bacon drippings, sauté onions, carrots, mushrooms, and garlic for 3–4 minutes. Sprinkle flour over the vegetables and stir. Transfer to the slow cooker.

4. Build the Sauce

Stir tomato paste, red wine, and beef broth into the slow cooker. Add thyme, rosemary, and bay leaves.

5. Slow Cook

• Low: 7–8 hours
• High: 4–5 hours
  Cook until the lamb is fall-apart tender and the sauce is rich and fragrant.

6. Serve

Remove bay leaves and herb stems. Taste and adjust seasoning with salt and pepper. Serve with mashed potatoes, polenta, or crusty bread.

Ingredients

• 1 tube pizza dough (or homemade) 🍕
• 4 tbsp melted butter 🧈
• 3 cloves garlic, minced 🧄
• 1 cup mozzarella cheese, shredded
• 2 tbsp parmesan cheese
• 1 tsp dried parsley

Instructions

1. Preheat your oven to 220°C (425°F).
2. Roll out the pizza dough into a rectangle on a lightly floured surface.
3. In a small bowl, mix the melted butter, minced garlic, and dried parsley.
4. Brush the garlic butter mixture evenly over the dough.
5. Sprinkle with mozzarella and parmesan cheese.
6. Bake for 12–15 minutes, until golden and bubbly.
7. Once baked, brush again with the remaining garlic butter.
8. Slice into strips while hot and serve immediately.

Ingredients

For the Nachos

• 1 large bag tortilla chips (regular, spicy, or Doritos-style)
• 1 cup shredded cheese (cheddar, Mexican blend, or mozzarella)
• 1 cup diced tomatoes
• 1/4 cup diced red onion
• 1/4 cup sliced jalapeños (fresh or pickled)
• Fresh cilantro, chopped (for garnish)
• Sour cream or nacho cheese (optional)

For the Shrimp

• 1 lb shrimp, peeled & deveined
• 1 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• Salt & pepper, to taste
• Juice of 1/2 lime (optional)

For the Seasoned Beef

• 1 lb ground beef
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp paprika
• 1/2 tsp garlic powder
• Salt & pepper, to taste
• 1/4 cup water (for simmering)

👩‍🍳 

Instructions

1. Prepare the Beef

1. Heat olive oil in a skillet over medium heat.
2. Add ground beef and cook until browned.
3. Stir in cumin, chili powder, paprika, garlic powder, salt, and pepper.
4. Add 1/4 cup water and let it simmer for 3–4 minutes until thickened.
5. Remove from heat.

2. Cook the Shrimp

1. Season shrimp with paprika, chili powder, garlic powder, salt, and pepper.
2. Heat olive oil in a pan over medium-high.
3. Cook shrimp for 2–3 minutes per side until pink and slightly charred.
4. Optional: squeeze fresh lime juice over the shrimp.

3. Assemble the Nachos

1. Preheat oven to 375°F (190°C).
2. Spread tortilla chips on a large oven-safe platter or baking sheet.
3. Sprinkle with shredded cheese.
4. Add seasoned beef evenly over the chips.
5. Bake for 5–7 minutes until cheese is melted.

4. Add the Toppings

Top the warm nachos with:

• Cooked shrimp
• Diced tomatoes
• Red onions
• Jalapeños
• Sour cream or nacho cheese (optional)
• Fresh cilantro

Ingredients

For the Chicken Bites

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tbsp olive oil
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• Salt and pepper, to taste
• 1 tsp Italian seasoning
• Fresh parsley, chopped (for garnish)

For the Creamy Parmesan Pasta

• 12 oz fettuccine or any pasta
• 2 tbsp butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1/2 cup chicken broth
• Salt and pepper, to taste
• Extra garlic butter (optional, for drizzling)

👩‍🍳 

Instructions

1. Cook the Pasta

Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and set aside.

2. Prepare the Chicken Bites

Heat olive oil in a skillet over medium-high heat. Add chicken pieces and season with salt, pepper, and Italian seasoning.

Cook for 6–8 minutes, stirring occasionally, until golden and cooked through. Remove from the skillet and set aside.

3. Make the Garlic Butter Sauce

In the same skillet, reduce heat to medium.

Add butter and melt it, then stir in the minced garlic. Cook for 30 seconds until fragrant.

Return the chicken to the skillet and toss to coat in the garlic butter sauce.

4. Prepare the Creamy Parmesan Sauce

In a separate pan, melt 2 tbsp butter over medium heat. Add minced garlic and cook for 30 seconds.

Pour in heavy cream and chicken broth, bringing to a gentle simmer.

Slowly whisk in the grated Parmesan until smooth and creamy.

Season with salt and pepper.

5. Combine Pasta & Sauce

Add the cooked pasta to the Parmesan sauce and toss until fully coated and creamy.

6. Serve

Plate the creamy pasta and top with the garlic butter chicken bites.

Drizzle with extra garlic butter if you love more flavor, and finish with fresh parsley.

Ingredients

• 4 medium potatoes, scrubbed
• 6 strips bacon, chopped
• 1 cup (about 100 g) Reblochon cheese, grated
• 2 tbsp sour cream
• 1 tbsp fresh chives, chopped
• Salt and freshly ground black pepper, to taste
• 1 tbsp olive oil
• Fresh parsley, chopped (for garnish)

Yield & Time

• Servings: 4
• Prep time: 15 minutes
• Cook time: 1 hour (45–50 min baking + 10–12 min finishing)
• Total time: 1 hour 15 minutes
• Calories: ~350 kcal per serving

Directions

1. Preheat the oven to 400°F (200°C).
2. Pierce each potato several times with a fork. Place directly on the oven rack and bake 45–50 minutes, or until tender when pierced.
3. While potatoes bake, heat the olive oil in a skillet over medium heat. Add chopped bacon and cook 5–7 minutes, until crispy. Transfer bacon to paper towels to drain.
4. When potatoes are cool enough to handle, cut each in half lengthwise. Carefully scoop the flesh into a bowl, leaving a ¼–½ inch border of potato so the skins hold their shape.
5. Mash the scooped potato with sour cream, grated Reblochon, cooked bacon (reserve a small handful for topping), and chopped chives. Season with salt and pepper to taste.
6. Spoon or pipe the mixture back into the potato skins, dividing evenly. Sprinkle the reserved bacon on top.
7. Return the stuffed potatoes to a baking sheet and bake 10–12 minutes, until the tops are golden and the cheese is melted and bubbly.
8. Garnish with chopped parsley and serve immediately.

Ingredients

• 2 eggs
• 28 g cooking oil
• 38 ml milk
• 40 g cake flour
• 30 g white sugar
• A few drops of lemon juice or white vinegar (for stabilizing the egg whites)

Instructions

1. Prepare the Batter

1. Preheat your oven to 160°C (320°F).
2. Separate the egg whites and egg yolks into two bowls.
3. Add cooking oil and milk to the egg yolks, then whisk until smooth.
4. Sift the cake flour into the yolk mixture and gently whisk until fully combined.

2. Make the Meringue

1. Add a few drops of lemon juice or vinegar to the egg whites.
2. Beat the egg whites on medium speed until foamy.
3. Gradually add the white sugar, beating until stiff peaks form.

3. Combine

1. Add one-third of the meringue to the yolk batter and fold gently.
2. Add the remaining meringue and fold again until the mixture is smooth and airy.
   Do not overmix, or the cupcakes will deflate.

4. Fill the Molds

1. Line a mini cupcake tray with paper liners.
2. Fill each mold about 70–80% full.

5. Bake

1. Bake in the preheated oven for 15–18 minutes, or until the tops are lightly golden and springy.
2. Let cool completely before removing.