Ingredients:
2 large cucumbers, thinly sliced
1 cup plain Greek yogurt or sour cream
1–2 garlic cloves, finely minced (optional, for depth)
2 tbsp fresh dill, finely chopped
1 tbsp lemon juice or 1 tsp white vinegar
1 tsp sugar (optional, balances the tang)
Salt and black pepper, to taste
Instructions:
Prep the cucumbers:
Slice the cucumbers thin. If they’re very juicy, sprinkle with a pinch of salt and let sit 10 minutes, then blot dry. (Optional but keeps the salad crisp.)
Make the dressing:
In a bowl, combine the yogurt/sour cream, garlic, dill, lemon juice or vinegar, sugar, salt, and pepper. Mix until silky and smooth.
Combine:
Add the cucumbers to the dressing and toss gently until every slice is coated.
Chill:
Refrigerate at least 20–30 minutes to let the flavors soften and bloom.
Serve:
Enjoy cold — it’s refreshing, light, and perfect with grilled meats, roasted potatoes, or as a simple comfort side.
If you want this salad extra crisp, extra creamy, or extra dilly, tell me and I can tailor it!

Ingredients:

1 kg roast sirloin (or individual steaks, each weighing about 6-8 ounces)

• 1 tablespoon olive oil
• Salt and freshly ground black pepper, to taste
• 1 tablespoon butter
• 1 kg mushrooms (such as cremini or arsenic), sliced
• 2 cloves garlic, minced
• 1 1/2 cups beef stock (low sodium is great!)
• 1/2 cup heavy cream (or half and half for a lighter option)
• 1 tablespoon cornstarch, mixed with 2 tablespoons cold water (this is our “blen”)
• 1 tablespoon chopped fresh parsley (for garnish, optional)

Preparation:

1. Prepare the meat: Gently pat the sirloin steak dry with paper towels. Season the meat generously with salt and pepper.
2. Roast the meat: Heat the olive oil in a large oven-safe skillet over medium-high heat. When the oil is hot, carefully place the sirloin in the pan. Sear for 2 to 3 minutes per side until lightly browned. If using steaks, sear each side for 2 to 3 minutes.
3. Finish Cooking (Oven Roast Method): If using a roast, preheat the oven to 200°C (400°F). After searing, transfer the pan with the meat to the preheated oven. Roast for 15-20 minutes for medium doneness, or until it reaches the desired internal temperature (use a meat thermometer for accuracy: 130-135°F for medium doneness). Let it rest for 10 minutes before carving.
4. Finish Cooking (Steak Stovetop Method): If using steaks, you can finish cooking them in the pan. Reduce the heat to medium and cook for an additional 3-5 minutes per side, depending on the thickness and desired doneness. Remove the steaks from the pan and let them rest.
5. Prepare the mushroom sauce: While the meat is resting (or after removing the steaks), add butter to the same pan over medium heat. Add the sliced ​​mushrooms and cook, stirring occasionally, until browned and tender, about 5-7 minutes.
6. Add the garlic and stock: Add the minced garlic and cook for about 30 seconds until fragrant. Pour in the beef stock, scraping up any browned bits from the bottom of the pan—this is the essence of the flavor!
7. Simmer and thicken: Let the mixture simmer gently for about 5 minutes until it reduces slightly. Stir in the heavy cream (or whipped cream).
8. To thicken the sauce: Gradually add the cornstarch mixture, stirring constantly, until the sauce reaches your desired consistency. Season with a little salt and pepper as needed.
9. To serve: Slice the beef sirloin and generously spoon the warm mushroom sauce over it. Garnish the dish with fresh chopped parsley, if desired.

Ingredients:

3 lbs beef chuck roast

2 tbsp olive oil

1 large onion, diced

4 garlic cloves, minced

3 carrots, cut into large chunks

3 celery stalks, cut into chunks

3 medium potatoes, peeled and cubed

1 can (14 oz) crushed tomatoes

1 cup beef broth

1/2 cup red wine (optional)

2 tbsp tomato paste

2 tsp dried Italian seasoning

1 bay leaf

Salt and black pepper to taste

Fresh parsley, chopped (for garnish)

Directions:

Season the chuck roast generously with salt and pepper.

In a skillet, heat olive oil over medium-high heat and sear the roast on all sides until browned. Transfer to the slow cooker.

In the same skillet, sauté onions and garlic for 2–3 minutes, then add to the slow cooker.

Add carrots, celery, and potatoes around the roast.

Pour in crushed tomatoes, beef broth, red wine (if using), and tomato paste. Stir in Italian seasoning and add the bay leaf.

Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the beef is fork-tender.

Remove bay leaf, shred the beef slightly, and stir everything together. Garnish with fresh parsley before serving.

Prep Time: 20 minutes | Cooking Time: 8 hours | Total Time: 8 hrs 20 minutes

Kcal: 420 kcal | Servings: 6 servings

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Ingredients

• 1 cup water
• ½ cup milk
• 8 tbsp butter
• 2 tbsp sugar
• ¼ tsp salt
• 2 cups all-purpose flour
• 4 large eggs
• 1 tsp vanilla extract (optional)
• Oil for frying
• Powdered sugar, for dusting

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Instructions

1. Make the Dough

1. In a medium pot, combine water, milk, butter, sugar, and salt.
2. Heat until the mixture comes to a gentle boil.
3. Add the flour all at once, stirring quickly with a wooden spoon.
4. Continue stirring until the dough pulls away from the sides and forms a smooth ball (about 1–2 minutes).
5. Remove from heat and let cool for 5 minutes.

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2. Add the Eggs

1. Add the eggs one at a time, mixing very well after each until fully incorporated.
2. The dough will become thick, sticky, and glossy.
3. Stir in vanilla if desired.

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3. Fry the Zeppole

1. Heat oil in a deep pot to 350°F (175°C).
2. Drop small spoonfuls of dough (1–2 teaspoons each) into the hot oil.
3. Fry for 3–4 minutes, turning to brown evenly.
4. Remove and drain on paper towels.

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4. Coat & Serve

1. Dust warm zeppole generously with powdered sugar.
2. Serve immediately — they’re best fresh!
3. Optional: Serve with chocolate sauce, caramel, jam, or Nutella.

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Ingredients

For the Biscoff Crust

• 1 ½ cups Biscoff cookie crumbs
• 6 tbsp unsalted butter, melted
• Pinch of salt

For the Lemon Filling

• 1 can (14 oz) sweetened condensed milk
• ½ cup fresh lemon juice
• Zest of 1 lemon

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Instructions

1. Make the Crust

1. In a bowl, combine Biscoff crumbs, melted butter, and a pinch of salt.
2. Mix until the texture resembles wet sand.
3. Press firmly into the bottom and sides of a 9-inch tart pan.
4. Refrigerate for 15–20 minutes to set.

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2. Prepare the Filling

1. In a mixing bowl, whisk together the sweetened condensed milk, lemon juice, and lemon zest.
2. Mix until smooth, thick, and creamy.

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3. Assemble

1. Pour the lemon filling over the chilled crust.
2. Smooth the top with a spatula.
3. Refrigerate for at least 4 hours, or until fully set.

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4. Serve

Garnish with lemon zest, whipped cream, or Biscoff crumbs if desired. Slice, serve, and enjoy the bright citrus flavor!

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If you want, I can also give you a chocolate, strawberry, or lotus-cream version!

Ingredients:

Mutton liver (kaleji) – 500 g, cleaned and cut into pieces
Oil – 3 tbsp
Cumin seeds – 1 tsp
Onion – 2 medium, finely chopped
Tomato – 2 medium, finely chopped
Green chillies – 2–3, slit
Ginger garlic paste – 1 tbsp
Coriander powder – 1½ tsp
Cumin powder – 1 tsp
Turmeric powder – ¼ tsp
Red chilli powder – 1 tsp (adjust to taste)
Garam masala – ½ tsp
Black pepper powder – ½ tsp
Salt – to taste
Lemon juice – 1 tbsp
Fresh coriander leaves – for garnish
Ginger juliennes – for garnish

Instructions:

Clean the liver properly:
Wash the mutton liver (kaleji) thoroughly, remove any membrane, and soak it in milk for 15–20 minutes to remove any strong odor. Rinse and drain.

Cook the masala:
Heat oil in a pan. Add cumin seeds and let them splutter.
Add chopped onions and sauté until golden brown.
Add ginger-garlic paste and cook till the raw smell disappears.

Add spices and tomatoes:
Mix in coriander powder, cumin powder, turmeric, red chilli powder, and salt.
Stir well, then add chopped tomatoes.
Cook until tomatoes turn soft and oil starts separating from the masala.

Add liver:
Add the cleaned liver pieces and mix well.
Cook on medium-high heat for about 5–7 minutes while stirring gently.
(Do not overcook; liver turns hard if cooked too long.)

Finish:
Add garam masala and black pepper powder. Stir and cook for another 2 minutes.
Squeeze lemon juice and mix.
Garnish & Serve:
Garnish with coriander leaves and ginger juliennes.
Serve hot with roti, naan, or paratha.

Tip:
For a dry version, cook until oil separates and the masala clings to the liver.
For a semi-gravy version, add ¼ cup of water and simmer for a few minutes.

Ingredients

For the Steak

• 1 T-bone or ribeye steak
• 1 tbsp olive oil
• Salt & freshly ground black pepper
• 1 tsp garlic powder (optional)

For the Shrimp

• 8–10 large shrimp, peeled & deveined
• 1 tbsp butter
• 1 garlic clove, minced
• 1/2 tsp paprika
• Salt & pepper
• Squeeze of lemon (optional)

For the Vegetables

• 1 cup baby potatoes, halved
• 1 cup asparagus spears
• 1/2 cup cherry tomatoes
• 1/2 cup sliced mushrooms
• 1–2 tbsp olive oil
• Salt & pepper

For the Eggs

• 2 large eggs
• 1 tbsp butter
• Salt & pepper

Garnish

• Fresh rosemary
• Cracked black pepper
• Sea salt flakes

Instructions

1. Cook the Potatoes

1. Heat a skillet with 1 tbsp olive oil over medium heat.
2. Add the potatoes and season with salt and pepper.
3. Cook 10–12 minutes, stirring occasionally, until golden and crispy.
4. Remove and set aside.

2. Sear the Steak

1. Pat steak dry and season generously with salt, pepper, and garlic powder.
2. Heat 1 tbsp olive oil in the skillet over medium-high.
3. Sear steak 3–4 minutes per side (longer for well-done).
4. Add a sprig of rosemary while searing.
5. Remove and let rest.

3. Cook the Shrimp

1. In the same pan, melt 1 tbsp butter.
2. Add garlic and sauté 20 seconds.
3. Add shrimp, paprika, salt & pepper.
4. Cook 1–2 minutes per side until pink and lightly caramelized.
5. Squeeze a little lemon (optional).

4. Sauté the Vegetables

1. Add mushrooms, asparagus, and cherry tomatoes to the skillet.
2. Season with salt and pepper.
3. Cook 3–4 minutes until tender but still crisp.

5. Make the Eggs

1. In a clean pan, melt 1 tbsp butter over low heat.
2. Crack in the eggs and cook sunny-side-up until whites are set.
3. Add salt & pepper.

6. Assemble the Plate

Build your breakfast bowl or platter:

• Add the steak
• Top with the garlic shrimp
• Add the eggs
• Arrange potatoes, mushrooms, asparagus, and tomatoes
• Finish with rosemary and cracked pepper

Ingredients

For the Protein

• 200 g sirloin or ribeye steak, cubed
• 150 g large shrimp, peeled and deveined
• Salt and black pepper, to taste
• 1 tbsp vegetable oil

Teppanyaki Glaze

• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp honey or brown sugar
• 1 tsp sesame oil
• 1 garlic clove, minced
• 1/2 tsp grated ginger

For the Fried Rice

• 2 cups cooked rice (day-old preferred)
• 1 egg, scrambled
• 1/2 cup diced onion
• 1/2 cup frozen mixed vegetables (corn, carrots, peas)
• 1 tbsp soy sauce
• 1 tbsp butter

For the Vegetables

• 1/2 cup zucchini, sliced
• 1/2 cup broccoli florets
• 1/4 cup chopped onion

Instructions

1. Prepare the Teppanyaki Glaze

In a small bowl, whisk together soy sauce, oyster sauce, honey (or brown sugar), sesame oil, garlic, and ginger. Set aside.

2. Make the Fried Rice

1. In a large skillet or wok, melt the butter over medium heat.
2. Add the scrambled egg.
3. Stir in the onion and mixed vegetables; cook for 2–3 minutes until softened.
4. Add the rice and soy sauce, stirring well to combine.
5. Fry for another 3–5 minutes until everything is heated through. Transfer to a plate and set aside.

3. Sear the Steak

1. Heat vegetable oil in a pan over medium-high heat.
2. Season the steak cubes with salt and pepper.
3. Sear for 2–3 minutes until browned on the outside and still juicy inside.
4. Add a splash of the teppanyaki glaze to coat the steak.
5. Remove from the pan and set aside.

4. Cook the Shrimp

1. In the same pan, add the shrimp.
2. Cook for 1–2 minutes per side until pink and fully cooked.
3. Pour in the remaining glaze to coat well.
4. Remove from heat.

5. Stir-Fry the Vegetables

Lightly sauté the zucchini, broccoli, and onions until just tender. Add a little glaze if desired.

6. Assemble the Rice Box

Add a generous portion of fried rice to your bowl or meal container. Top with glazed steak bites, shrimp, and stir-fried vegetables.

Ingredients:

For Marination:
Boneless chicken – 500 g (cut into medium cubes)
Thick curd (hung curd preferred) – ½ cup
Ginger garlic paste – 1 tbsp
Kashmiri red chilli powder – 1 tbsp
Turmeric powder – ½ tsp
Garam masala – 1 tsp
Coriander powder – 1 tsp
Cumin powder – 1 tsp
Lemon juice – 1 tbsp
Mustard oil – 1 tbsp (for smoky flavor)
Salt – to taste
Orange-red food color – optional (for that restaurant-style look)

Method:

1. Prepare the marinade:
   In a bowl, whisk the curd. Add all the spices, lemon juice, mustard oil, and food color. Mix well.
2. Marinate the chicken:
   Add chicken cubes and coat them well in the marinade. Cover and refrigerate for at least 4 hours (overnight for best results).
3. Cook the chicken:

Oven method: Preheat the oven to 200°C. Line a tray with foil and place chicken pieces on skewers or directly on the rack. Bake for 20–25 minutes or until charred slightly. Flip halfway through.

Pan method: Heat a grill pan or tawa. Add a little oil and cook the marinated chicken on medium-high heat, flipping till evenly charred and cooked through.

Tandoor/air fryer: Works perfectly too! Air fry at 200°C for 12–15 minutes.

4. Smoke it (optional but recommended):
   Place a small bowl with hot charcoal in the center of the cooked chicken. Pour a drop of ghee or oil over the coal and cover for 2 minutes to infuse a smoky flavor.
5. Serve hot with mint chutney, onion rings, and lemon wedges.

Ingredients

For the Calamari

• 500 g fresh calamari (rings or tubes, cleaned)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• Zest of 1 lemon
• Juice of 1/2 lemon
• 1 teaspoon paprika
• 1/2 teaspoon chili flakes (optional)
• Salt and black pepper, to taste
• 2 tablespoons fresh parsley, chopped

For the Aioli

• 1/2 cup mayonnaise
• 1 large garlic clove, finely grated
• 1 tablespoon lemon juice
• 1/2 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions

1. Prepare the Aioli

1. In a small bowl, mix together the mayonnaise, grated garlic, lemon juice, Dijon mustard, salt, and pepper.
2. Stir until creamy and smooth.
3. Cover and refrigerate while you cook the calamari.

2. Cook the Calamari

1. Pat the calamari dry with paper towels to ensure good searing.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add the minced garlic and sauté for 20–30 seconds until fragrant (do not brown).
4. Add the calamari, paprika, chili flakes (optional), salt, and pepper.
5. Cook for 1–2 minutes only — until the calamari turns opaque. Avoid overcooking or it may become tough.
6. Add lemon juice and lemon zest, toss well, and remove from heat.
7. Stir in fresh parsley.

3. Serve

Serve the warm lemon garlic calamari with a side of creamy aioli. Garnish with extra parsley and lemon wedges.