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A beautifully fragrant, tangy-sweet spread inspired by traditional Italian preserves. Perfect for toast, pastries, yogurt, or even as a glaze for desserts.
⭐ INGREDIENTS
4 large lemons
2 cups granulated sugar
1 cup water
👩‍🍳 INSTRUCTIONS

1. Prepare the lemons
   Wash the lemons thoroughly to remove any wax or residue.
   Using a sharp knife, thinly slice the lemons (including the peel). Remove seeds as you go.
   Cut the slices into smaller pieces if you prefer a smoother jam texture.
2. Boil to soften the peel
   Place the lemon pieces into a pot.
   Add 1 cup of water.
   Bring to a boil, then reduce the heat and simmer for 20 minutes until the peels soften.
3. Sweeten the mixture
   Add the 2 cups of sugar to the pot.
   Stir until the sugar fully dissolves.
4. Cook the jam
   Let the mixture simmer gently over medium-low heat.
   Stir occasionally to prevent sticking.
   Cook for 30–40 minutes, or until the jam thickens and turns glossy.
   Tip: The jam is ready when a small spoonful placed on a cold plate wrinkles when pushed with your finger.
5. Jar the jam
   Transfer the hot jam into sterilized glass jars.
   Seal immediately.
   Let cool completely before storing.
   🧊 STORAGE
   Store in the refrigerator for up to 3 weeks.
   If properly canned in a water bath, it can last up to 6–12 months.

A hearty and flavorful one-pan dish that combines juicy chicken, tender vegetables, and creamy feta cheese for a satisfying Mediterranean-inspired meal.

Ingredients:

• 3 boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 medium zucchinis, sliced into rounds
• 1 pint cherry tomatoes, halved
• 1 red bell pepper, diced
• 1/2 red onion, thinly sliced
• 3 garlic cloves, minced
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 1/2 cup crumbled feta cheese
• Fresh parsley, chopped (optional)

Ingredients
2 chicken breasts, thinly sliced
3 cloves garlic, minced
1 tbsp vegetable oil
2 tbsp soy sauce
1 tbsp honey (or brown sugar)
1 tbsp oyster sauce (optional but delicious)
1 tsp cornstarch mixed with 1 tbsp water (slurry)
1 small onion, sliced
1 cup broccoli florets
1 bell pepper, sliced
1 carrot, thinly sliced
Salt & black pepper to taste
Sesame seeds & green onions for garnish
Instructions

1. Prep the Chicken
   Season the thinly sliced chicken lightly with salt and pepper.
2. Make the Sauce
   In a small bowl mix:
   soy sauce
   honey
   oyster sauce (if using)
   Set aside.
3. Stir-Fry the Chicken
   Heat vegetable oil in a large pan or wok over medium-high heat.
   Add the chicken and cook until golden brown and cooked through (5–7 minutes).
   Remove chicken and set aside.
4. Cook the Vegetables
   In the same pan, add a little more oil if needed.
   Sauté the minced garlic until fragrant.
   Add onion, broccoli, bell pepper, and carrot.
   Stir-fry for 3–4 minutes until crisp-tender.
5. Combine & Thicken
   Return the chicken to the pan.
   Pour the sauce over everything.
   Add the cornstarch slurry and stir until the sauce becomes glossy and slightly thickened.
6. Finish
   Garnish with sesame seeds and sliced green onions.
   Serve With
   Hot steamed rice 🍚
   Noodles 🍜
   Cauliflower rice for a lighter option

Ingredients

• 1 cup (about 100 g) grated Parmesan cheese
• 1 cup (about 112 g) shredded mozzarella cheese
• 1 large egg
• 1 tsp onion powder
• Optional: pinch of black pepper, a pinch of smoked paprika, or 1 tsp finely chopped fresh herbs (chives, parsley)

Directions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, combine Parmesan, mozzarella, egg, and onion powder. Mix until fully combined. If using pepper/paprika/herbs, fold them in now.
3. Scoop tablespoon-sized mounds of the mixture onto the prepared baking sheet, or for larger crisps, use 1½ tablespoons. Space them ~1–1.5 inches apart. Flatten each mound slightly into a thin, even circle (cheese spreads a little).
4. Bake for 13–16 minutes, or until the edges are golden brown and the tops look set. Watch carefully near the end so they don’t over-brown.
5. Remove from oven and let cool on the baking sheet for 5 minutes so they firm up, then transfer to a wire rack to fully crisp.
6. Serve warm or at room temperature. Store cooled crisps in an airtight container for up to 3 days (they’ll soften over time — re-crisp in a 300°F / 150°C oven for 5–7 minutes if needed).

Ingredients

For the Steak

• 2 ribeye or sirloin steaks
• Salt, to taste
• Black pepper, to taste
• 1 tbsp olive oil
• 1 tbsp butter
• 2 garlic cloves, smashed
• Fresh thyme or rosemary (optional)

For the Shrimp

• 300 g (10 oz) shrimp, peeled & deveined
• Salt & black pepper
• ½ tsp paprika
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tbsp butter

Garlic Herb Butter

• 4 tbsp softened butter
• 1 garlic clove, minced
• 1 tbsp chopped parsley
• ½ tsp lemon juice
• Pinch of black pepper

Mix all ingredients together and set aside.

Instructions

1. Prepare the Steaks

1. Pat steaks dry and season generously with salt and black pepper.
2. Heat olive oil in a cast-iron skillet over medium-high heat.
3. Add steaks and sear 3–4 minutes per side for medium doneness.
4. During the last minute, add butter, smashed garlic, and herbs.
5. Spoon the melted garlic butter over the steaks as they finish cooking.
6. Remove steaks from the pan and let them rest.

2. Cook the Shrimp

1. In the same skillet, add olive oil and butter.
2. Stir in minced garlic until fragrant.
3. Season shrimp with salt, pepper, and paprika.
4. Cook shrimp 1–2 minutes per side until pink and fully cooked.
5. Remove from heat.

3. Serve

1. Place steaks on plates and top each with a scoop of garlic herb butter.
2. Add the garlic butter shrimp on the side.
3. Spoon extra pan juices over everything for maximum flavor.

Ingredients (Serves 4)

For the Eggs Benedict

• 4 English muffins, halved and toasted
• 8 large eggs
• 1 tbsp white vinegar
• 1½–2 cups cooked bay lobster meat, warmed
• 2 tbsp butter (optional, for brushing muffins)
• Fresh chives or parsley, chopped (for garnish)

For the Cajun Hollandaise

• 3 large egg yolks
• 1 tbsp lemon juice
• ½ cup melted butter (hot)
• 1 tsp Cajun seasoning
• ¼ tsp smoked paprika
• Salt & pepper, to taste
• A splash of hot sauce (optional)

Instructions

1. Make the Cajun Hollandaise

1. Add egg yolks and lemon juice to a heatproof bowl and whisk until slightly thickened.
2. Place the bowl over a pot of gently simmering water (double-boiler style).
3. Slowly drizzle in the hot melted butter while whisking continuously until the sauce thickens.
4. Stir in Cajun seasoning, smoked paprika, salt, pepper, and hot sauce if using.
5. Keep warm on low heat.

2. Poach the Eggs

1. Fill a pot with water and bring to a gentle simmer.
2. Add the white vinegar.
3. Crack each egg into a small cup, then gently slide into the water.
4. Poach for 3–4 minutes until whites are set and yolks remain soft.
5. Remove with a slotted spoon and set on a paper towel to drain.

3. Prepare the Base

1. Toast English muffins until golden.
2. Optional: brush lightly with butter for extra richness.
3. Warm the cooked bay lobster meat in a pan with a small pat of butter if desired.

4. Assemble

1. Place toasted English muffins on plates.
2. Top each piece with a generous portion of warm lobster meat.
3. Add a poached egg on top of the lobster.
4. Spoon Cajun hollandaise over each egg.
5. Finish with chopped chives or parsley.

Ingredients

For the Blackened Salmon

• Salmon fillets
• 1–2 tbsp Cajun or blackened seasoning
• Salt, to taste
• Black pepper, to taste
• 1–2 tbsp olive oil
• Lemon wedges, for serving

For the Shrimp

• Shrimp, peeled and deveined
• Salt & pepper
• 2 cloves garlic, minced
• 1 tbsp olive oil

For the Creamy Sauce

• 2 tbsp butter
• 2 cloves garlic, minced
• 1 tsp paprika
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 1 tbsp chopped fresh parsley
• 1 tsp lemon juice (optional)

Instructions

1. Blacken the Salmon

1. Pat salmon dry with paper towels.
2. Season generously with Cajun/blackened seasoning, salt, and pepper.
3. Heat olive oil in a skillet over medium-high heat.
4. Sear salmon for 3–4 minutes per side until blackened and cooked through.
5. Remove from the pan and set aside.

2. Cook the Shrimp

1. In the same pan, add a little olive oil and minced garlic.
2. Season shrimp with salt and pepper.
3. Cook 1–2 minutes per side until pink and opaque.
4. Remove and set aside.

3. Make the Creamy Sauce

1. Add butter to the pan and let it melt.
2. Stir in garlic and cook until fragrant.
3. Add paprika and mix well.
4. Pour in the heavy cream and simmer until slightly thickened.
5. Add Parmesan and whisk until smooth and creamy.
6. Stir in chopped parsley and lemon juice if using.

4. Combine Everything

Add the blackened salmon and shrimp back into the skillet.

Spoon the sauce over the top and let everything simmer for 1 minute

Ingredients
1 lb (450 g) ground beef
1 medium onion, diced
3–4 garlic cloves, minced
1 medium head of cabbage, chopped into bite-sized pieces
1–2 cups cooked rice (white or brown)
1 can (14–15 oz) diced tomatoes
1 can (14–15 oz) tomato sauce or tomato soup
1–2 tbsp tomato paste (optional for richer color and depth)
1 cup beef broth
1–2 tbsp Worcestershire sauce
1 tsp paprika
1 tsp black pepper
1 tsp salt (to taste)
1 tsp dried thyme or oregano
1–2 bay leaves
Optional: a pinch of sugar to balance acidity
Optional: fresh parsley for serving
Instructions

1. Brown the Beef
   Heat a large pot over medium-high heat.
   Add the ground beef and cook, breaking it apart as it browns.
   Season lightly with salt and pepper.
   Drain excess fat if needed.
2. Add Onion & Garlic
   Add the diced onion and cook until soft and fragrant.
   Stir in the garlic and let it bloom for 30 seconds.
3. Add Cabbage
   Add the chopped cabbage in batches if necessary.
   Let it wilt down and soften slightly.
4. Add Tomatoes & Seasonings
   Stir in:
   diced tomatoes
   tomato sauce or tomato soup
   tomato paste (if using)
   beef broth
   Worcestershire sauce
   paprika, thyme, bay leaves, salt, pepper
   optional bit of sugar
   The mixture should look saucy and vibrant, like in your photo.
5. Simmer
   Cover and cook on medium-low for 25–35 minutes, stirring occasionally, until the cabbage is tender and the flavors have melded.
6. Add Rice
   Fold in the cooked rice and allow it to warm through for 5 minutes.
   Taste and adjust seasoning.
   Serving Ideas
   Serve as a hearty bowl on its own.
   Add a splash of vinegar or lemon juice for brightness — a nice touch if you enjoy your Golumpki with a little tang.
   Excellent with crusty bread on the side.
   A dollop of sour cream is also incredible

Ingredients
For the Meatballs
1.5 kg ground beef (or half beef and half Italian sausage for extra richness)
1 cup breadcrumbs
1/2 cup grated Parmesan cheese
2 large eggs
1 small onion, finely chopped
3-4 cloves garlic, minced
1/4 cup chopped fresh parsley
1 tablespoon Italian seasoning
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup milk
For the Baking
3 cups marinara sauce (homemade or store-bought)
2 cups shredded mozzarella cheese
1/2 cup Parmesan cheese (extra for garnish)
A handful of fresh basil or parsley for garnish
Preparation

1. Make the Meatballs
   In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, eggs, onion, garlic, parsley, Italian seasoning, paprika, salt, pepper, and milk.

Gently mix the ingredients with your hands—just enough to combine without overcrowding. 2. Form the meatballs

Shape the mixture into meatballs about 1.5 inches in diameter. Place them on a baking sheet lined with parchment paper for easy cleanup.

3. Bake the meatballs

Preheat the oven to 200°C (400°F).

Bake the meatballs for 18-20 minutes, or until lightly browned and almost cooked through.

4. Prepare the baked cheese platter

Spread a generous layer of marinara sauce in the bottom of a baking dish.

Place the baked meatballs in the sauce.

Drop a little more sauce over them, then top with mozzarella cheese and a sprinkle of Parmesan cheese.

5. Finish baking

Return the dish to the oven and bake for 12-15 minutes, until the cheese is melted, golden brown in some areas, and bubbles begin to appear around the edges.

6. Serve
   Let it rest for a few minutes before garnishing with fresh basil or parsley.

Serve it with garlic bread, pasta, or mashed potatoes, or enjoy it straight from the plate.

If you like, I can also make:

A side dish with garlic bread
A side dish with pasta
A richer, cheesier version

Ingredients:

1 can (15 oz) chickpeas, drained and rinsed

2 medium cooked beets, peeled and diced

½ cup crumbled feta cheese

¼ cup olive oil

2 tbsp lemon juice

1 garlic clove, minced

1 tbsp honey (optional)

Salt and black pepper, to taste

Fresh parsley, chopped (optional)

Instructions:

In a large bowl, combine the chickpeas, diced beets, and feta.

In a small bowl, whisk together the olive oil, lemon juice, garlic, honey (if using), salt, and pepper.

Pour the vinaigrette over the salad and toss gently to coat without breaking the beets.

Top with chopped parsley and serve immediately, or chill for 20–30 minutes for deeper flavor.