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Ingredients
1 kg cleaned chicken feet
1 onion chopped
1 tspn garlic and ginger
1 tspn paprika
1 tsp turmeric
1 tspn chilli flakes
2 tbsp knorrox garlic and onion flavour
1 tbsp tomato paste
2 cups water
15ml chicken spice
1 tsp mixed herbs

Method

Dissolve 2 tbsp of knorrox stock powder in 2 cups of water, use as a salt replacement in your cooking

Heat oil and fry onion, turmeric , garlic and ginger until tender then add chicken spice, paprika, chilli flakes, mixed herbs, cleaned chicken feet, tomato paste, stir well to coat the chicken feet in all the spices.
Add the mixture of water and knorrox powder and cook on a medium heat for 35-40min

Ingredients

Cake
• 4 large eggs
• 1/2 cup granulated sugar
• 2 tbsp vegetable oil
• 1 tbsp milk
• 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt

Filling
• 1 1/4 cups heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Line baking sheet with parchment.
2. Separate eggs. Whip egg whites until soft peaks.
3. Add sugar gradually, beating until stiff and glossy.
4. Add egg yolks, oil, and milk and mix gently.
5. Sift in flour, baking powder, salt. Fold carefully.
6. Spread batter evenly on tray.
7. Bake 10–12 minutes until lightly golden.
8. While warm, roll with parchment and let cool.
9. Whip cream, powdered sugar, and vanilla.
10. Unroll, spread cream, roll again, slice.

2) Chocolate Roll Cake

Ingredients

Cake
• 4 large eggs
• 1/2 cup granulated sugar
• 1 tbsp vegetable oil
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1/4 cup cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt

Filling
• 1 cup heavy cream
• 2 tbsp powdered sugar

Instructions

Follow the same steps as vanilla, but whisk cocoa powder together with the flour before folding into batter.

3) Strawberry Roll Cake

Ingredients

Cake
(same as vanilla cake)

Filling
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla
• 1 cup chopped fresh strawberries

Instructions

1. Follow the vanilla cake method.
2. Fill with sweetened whipped cream and spread sliced strawberries evenly before rolling.

4) Lemon Roll Cake

Ingredients

Cake
• 4 large eggs
• 1/2 cup granulated sugar
• 2 tbsp vegetable oil
• 1 tbsp milk
• 2 tsp lemon zest
• 2 tsp lemon juice
• 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt

Filling
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp lemon zest (optional)

Instructions

Follow the vanilla method, adding lemon zest and juice to the wet mixture before adding flour.

5) Matcha Roll Cake

Ingredients

Cake
• 4 large eggs
• 2/3 cup granulated sugar
• 2 tbsp vegetable oil
• 1 tbsp milk
• 2 tbsp matcha powder
• 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt

Filling
• 1 cup heavy cream
• 2 tbsp powdered sugar

Instructions

Mix matcha powder into the flour before folding.
Bake and fill as usual.

6) Red Velvet Roll Cake

Ingredients

Cake
• 4 large eggs
• 2/3 cup granulated sugar
• 1 tsp vanilla extract
• 1 tbsp cocoa powder
• 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tsp red food coloring

Filling
• 8 oz (226g) cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract

Instructions

1. Prepare cake following vanilla method, adding cocoa and red food coloring to wet mixture.
2. Bake and cool rolled shape.
3. Beat cream cheese, powdered sugar, and vanilla until smooth; use as filling.

Rolling Success Tips

✔ Roll cake while still warm
✔ Do not overbake
✔ Fold batter gently to prevent deflating
✔ Chill the filled roll at least 30 minutes before slicing

Ingredients:

For the Cakes:

1 cup all-purpose flour

1 tsp baking powder

¼ tsp salt

4 large eggs, separated

1 cup granulated sugar

⅓ cup whole milk

1 tsp vanilla extract

2 tbsp melted butter

For the Cream Filling:

½ cup butter, softened

1 cup powdered sugar

1 cup marshmallow fluff

1 tsp vanilla extract

1–2 tbsp heavy cream (as needed)

Instructions

1. Make the Cakes

Preheat oven to 350°F (175°C).

Lightly grease a Twinkie pan or small oval molds.

In a bowl, whisk flour, baking powder, and salt.

In another bowl, beat egg yolks with sugar until pale and thick.

Add milk, vanilla, and melted butter; mix well.

Fold the dry ingredients into the yolk mixture.

In a clean bowl, beat egg whites to stiff peaks.

Gently fold the whites into the batter.

Fill each mold about ¾ full and bake 10–12 minutes, until golden.

Cool completely.

2. Make the Filling

Beat butter until fluffy.

Add powdered sugar; mix until smooth.

Add marshmallow fluff and vanilla.

Add cream only if needed to loosen the texture.

3. Fill the Twinkies

Use a small piping tip to poke 3 holes in the bottom of each cake.

Pipe in the cream filling until each cake feels slightly full.

Serve immediately or chill 15 minutes for a firmer texture.

Ingredients:

For the Salad:

1 lb (450 g) ground beef

1 tsp salt

½ tsp black pepper

1 tsp garlic powder

1 tsp onion powder

1 tbsp Worcestershire sauce (optional)

4 cups chopped romaine or iceberg lettuce

1 cup cherry tomatoes, halved

1 cup shredded cheddar cheese

½ small red onion, thinly sliced

1 cup diced pickles

1 avocado, sliced (optional)

For the Dressing (Burger Sauce):

½ cup mayonnaise

2 tbsp ketchup

1 tbsp mustard

1 tbsp pickle juice or finely diced pickles

½ tsp paprika

Salt & pepper, to taste

Instructions:

Cook the Beef:
Heat a skillet over medium-high heat. Add ground beef, salt, pepper, garlic powder, onion powder, and Worcestershire sauce. Cook until browned, breaking it up with a spoon. Drain excess fat if needed and set aside to cool slightly.

Make the Dressing:
In a small bowl, whisk together mayonnaise, ketchup, mustard, pickle juice, and paprika. Adjust seasoning with salt and pepper.

Assemble the Salad:
In a large bowl or individual bowls, layer the lettuce, tomatoes, onion, pickles, cheese, and avocado.

Add the Beef:
Spoon the warm (not hot) beef on top of the salad.

Drizzle & Serve:
Finish with the burger-style dressing and enjoy immediately.

Ingredients

• 2 steaks (8–10 oz each)
• Salt & black pepper
• 1 tbsp olive oil
• 4 tbsp butter, softened
• 1 garlic clove, minced
• 1 tbsp parsley, chopped
• 1 tsp lemon juice
• 250–300 g shrimp, peeled & deveined
• 1 tbsp butter or oil (for shrimp)
• 2 garlic cloves, minced
• ½ tsp smoked paprika
• Lemon wedges, for serving
• Optional: asparagus & smashed potatoes

Directions

1. Mix herb butter (butter + garlic + parsley + lemon + salt); chill.
2. Season steaks and rest 10 min.
3. Heat pan; sear steaks 3–4 min/side for medium-rare. Rest and top with herb butter.
4. In same pan, sauté garlic, cook shrimp 1–2 min per side with paprika. Squeeze lemon.
5. Quickly char asparagus and crisp smashed potatoes in pan. Serve steak with shrimp, sides, and lemon wedges.

Ingredients

For the Steak

• 2 ribeye or sirloin steaks (about 1–1.5 inches thick)
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika (optional)
• Fresh chopped parsley (optional)

For the Herb Butter

• 4 tbsp softened butter
• 1 garlic clove, minced
• 1 tbsp fresh parsley, finely chopped
• 1 tsp lemon juice
• Pinch of salt & pepper

For the Shrimp

• 300 g shrimp, peeled & deveined
• 1 tbsp olive oil or butter
• 2 garlic cloves, minced
• ½ tsp paprika
• Salt & pepper to taste
• Lemon wedges

🔥 

Instructions

1️⃣ Make the Herb Butter

1. Mix softened butter with garlic, parsley, lemon juice, salt, and pepper.
2. Shape into a small log or spoonful and refrigerate until firm.

2️⃣ Prepare the Steak

1. Pat steaks dry and season with salt, pepper, and paprika.
2. Heat a skillet or grill pan over high heat with 1 tbsp olive oil.
3. Sear steak 3–4 minutes per side for medium-rare (adjust to your liking).
4. Add a small spoon of herb butter on top while resting.
5. Let rest 5 minutes.

3️⃣ Cook the Shrimp

1. In the same pan, add 1 tbsp butter or oil.
2. Sauté garlic for 20 seconds.
3. Add shrimp, paprika, salt, and pepper.
4. Cook 1–2 minutes per side until pink and golden.
5. Squeeze fresh lemon over the shrimp.

Ingredients

• 500 g calamari rings (1–1.5 cm thick)
• 1 cup all-purpose flour
• ½ cup cornstarch
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika (optional)
• 1 tsp garlic powder (optional)
• Oil for deep frying
• Lemon wedges
• Fresh parsley (optional)

Instructions

1. Rinse calamari and pat completely dry.
2. Mix flour, cornstarch, salt, pepper, paprika, and garlic powder.
3. Heat oil to 180°C (350–365°F).
4. Coat calamari in flour mixture, shake off excess, and fry in small batches for 1.5–2 minutes.
5. Serve with lemon and parsley, plus garlic mayo, aioli, or marinara.

Ingredients

For the Ribs

• 4 bone-in beef short ribs

• 1 tbsp kosher salt

• 1 tsp black pepper

• 2 yellow onions, thinly sliced

• 4 garlic cloves, smashed

For the Braising Liquid

• 1 cup dry white wine

• 2 cups low sodium chicken broth

• 4 sprigs fresh thyme

• 2 bay leaves

For the Mushroom Cream Sauce

• 6 tbsp salted butter

• 2 lbs mixed mushrooms, torn

• 1 tbsp chopped fresh sage

• 2 tbsp Dijon mustard

• 1 cup heavy cream

• ⅓ cup grated Parmesan

• 1 tsp crushed red pepper flakes (optional)

Instructions

1. Season the short ribs with salt and pepper. Sear in a hot skillet until browned (about 5 minutes per side). Add to slow cooker.

2. Add onions, garlic, wine, broth, thyme, and bay leaves. Cook on LOW 6–8 hours or HIGH 5–6 hours until tender.

3. In a skillet, melt butter and sauté mushrooms until browned. Add sage; cook 3–5 minutes.

4. Stir in cream, Dijon, Parmesan, and crushed red pepper. Simmer 5 minutes until thickened.

5. Serve ribs over mashed potatoes or polenta and top with the mushroom cream sauce.

Ingredients

• 8 oz fettuccine or linguine
• 1 lb large shrimp, peeled & deveined
• 1 tbsp lemon juice
• 2 cups broccoli florets
• 2 tbsp butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• ¾ cup grated Parmesan cheese
• ¼ tsp red pepper flakes (optional)
• Salt & black pepper, to taste
• Chopped parsley or extra red pepper flakes, for garnish

Directions

1. Cook the pasta in a large pot of salted boiling water until al dente. Add broccoli for the last 2 minutes. Drain and rinse with cold water; set aside.
2. Poach the shrimp: simmer 4 cups water with lemon juice and a pinch of salt. Add shrimp; poach 2–3 minutes until pink and opaque. Remove and set aside.
3. Make the sauce: melt butter in a large skillet over medium heat. Sauté garlic 1 minute. Add heavy cream and simmer gently. Stir in Parmesan and red pepper flakes; season with salt & pepper. Simmer 2–3 minutes until slightly thickened.
4. Add pasta and broccoli to the sauce and toss to coat. Gently fold in shrimp and warm through 1 minute.
5. Plate and garnish with extra Parmesan and parsley. Serve immediately.

Notes: Use freshly grated Parmesan for best texture. If the sauce thickens too much, stir in 1–2 tablespoons reserved pasta water.

Ingredients

4 ripe fresh tomatoes

1/2 teaspoon salt (adjust to taste)

1/4 teaspoon freshly ground black pepper

1 tablespoon olive oil (optional)

A pinch of dried oregano or basil (optional)

Preparation

1. Wash the tomatoes thoroughly and pat them dry.
2. Slice the tomatoes into even rounds, about 1/4 inch thick.
3. Arrange the slices neatly on a serving plate.
4. Sprinkle salt evenly over the tomato slices.
5. Add freshly ground black pepper for a mild spicy kick.
6. If desired, drizzle a little olive oil over the top for extra richness.
7. Optionally, sprinkle dried herbs like oregano or basil to enhance the aroma and taste.
8. Let the tomatoes rest for 2–3 minutes so the seasonings can infuse into the flesh.