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Ingredients
1 sheet puff pastry, thawed
300–400 g ground beef
1 small onion, finely chopped
1 green bell pepper, finely diced
2 cloves garlic, minced
1 tsp paprika
½ tsp black pepper
Salt to taste
1 cup shredded cheese (mozzarella, cheddar, or mix)
1 egg (for egg wash)
Optional: chopped green onions for garnish
👩‍🍳 Instructions
Cook the filling
In a pan, sauté onion and bell pepper until soft.
Add ground beef and garlic, cook until browned.
Season with salt, pepper, and paprika.
Let cool slightly, then mix in the cheese.
Prepare the pastry
Preheat oven to 200°C (400°F).
Roll out puff pastry and cut into equal rectangles or squares.
Fill & fold
Spoon beef mixture onto half of each piece.
Fold over and seal edges with a fork.
Bake
Brush tops with beaten egg.
Bake for 20–25 minutes until golden and puffed.
Serve
Garnish with green onions if desired.
Serve hot 🤤
💡 Tips
Add mushrooms for extra flavor
A little cream cheese makes the filling extra creamy
Perfect as an appetizer, snack, or light dinner

Ingredients:

• Wooden skewers, soaked in water for 30 minutes
• 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tablespoon extra virgin olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 ¼ cups (290 g) mayonnaise
• ⅔ cup Thai sweet chili sauce
• 2 teaspoons Sriracha, or more to taste
• 2 tablespoons honey
  Directions:

1. In a large bowl, combine chicken cubes with olive oil, paprika, garlic powder, salt, and pepper. Toss to coat evenly.
2. Thread 4-5 chicken cubes onto each skewer.
3. In a separate bowl, mix mayonnaise, Thai sweet chili sauce, Sriracha, and honey to make the bang bang sauce.
4. Brush half of the sauce over the chicken skewers.
5. Air fry at 400°F for 11-12 minutes, flipping halfway, until the internal temperature of the chicken reaches 165°F.
6. Serve the skewers with the reserved bang bang sauce for dipping.
   Enjoy these flavorful and spicy Bang Bang Chicken Skewers as appetizers or a main course! 🎉🍽️

Ingredients
1 tomahawk ribeye (1.2–1.5 kg)
Salt & cracked black pepper
2 tbsp olive oil
3 cloves garlic
2 sprigs rosemary or thyme
2 tbsp butter
Method
Bring steak to room temp (45–60 min).
Season generously with salt & pepper.
Sear in a very hot pan or grill with olive oil, 3–4 min per side.
Add butter, garlic & herbs, baste well.
Finish in oven at 200°C / 400°F for 10–15 min (medium-rare).
Rest 10 minutes, slice.
🥔 Loaded Baked Potatoes
Ingredients
4 large potatoes
Olive oil, salt
Butter
Sour cream
Shredded cheddar
Crispy bacon bits
Chives or green onions
Method
Rub potatoes with oil & salt.
Bake at 200°C / 400°F for 1 hour.
Cut open, fluff with butter.
Top with cheese, bacon, sour cream & chives.
🌿 Garlic Asparagus
Ingredients
1 bunch asparagus
Olive oil
Salt, pepper
2 cloves garlic (minced)
Method Sauté or grill 4–5 minutes until tender-crisp. Finish with garlic.
🦞 Grilled Lobster Tail
Ingredients
1–2 lobster tails
Butter
Garlic
Paprika
Lemon juice
Method
Split shell, loosen meat.
Brush with garlic butter & paprika.
Grill or broil 6–8 minutes until opaque.
🦐 Seared Scallops
Ingredients
Large scallops
Butter
Olive oil
Salt & pepper
Method
Pat dry very well.
Sear in hot pan 1½–2 min per side until golden.
🌶️ Chimichurri Sauce
Ingredients
1 cup parsley (chopped)
3 cloves garlic
2 tbsp red wine vinegar
½ tsp chili flakes
½ cup olive oil
Salt
Mix everything together.
🧄 Steakhouse Mustard Sauce (Optional)
½ cup mayo
1 tbsp Dijon mustard
1 tsp honey
1 tsp lemon juice
🔥 Serving Tip
Arrange everything on a wooden board, add sauces in small bowls, and finish with flaky salt over the steak.

Ingredients
400 g spaghetti
2 tbsp olive oil
1 small onion, finely chopped
3 cloves garlic, minced
500 g ground beef (or half beef & half sausage)
2 cups marinara sauce (or crushed tomatoes)
2 tbsp tomato paste
1 tsp sugar (optional, balances acidity)
1 tsp Italian seasoning
Salt & black pepper, to taste
½ tsp red pepper flakes (optional)
Cheese Layer
2 cups shredded mozzarella
½ cup grated Parmesan
Fresh parsley or basil (for garnish)
Instructions
Cook the spaghetti
Boil in well-salted water until al dente. Drain and set aside.
Make the sauce
Heat olive oil in a pan.
Sauté onion until soft, add garlic and cook 30 seconds.
Add ground beef, cook until browned.
Stir in marinara, tomato paste, seasoning, salt, pepper, and sugar.
Simmer 10 minutes.
Assemble
Preheat oven to 180°C (350°F).
Toss spaghetti with most of the sauce.
Transfer to a greased baking dish.
Spoon remaining sauce on top.
Cheese it up
Sprinkle mozzarella evenly, then Parmesan.
Bake
Bake uncovered for 20–25 minutes, until bubbly and golden.
Optional: broil 2–3 minutes for extra browning.
Finish
Rest 5 minutes, garnish with parsley or basil, and serve.
Tips
Add ricotta or cream cheese between layers for extra creaminess
Great with garlic bread and a simple salad
Leftovers reheat beautifully

Ingredients
12 oz (340 g) chocolate (milk, dark, or semi-sweet — your choice)
1½ cups crispy rice cereal or cornflakes
½ cup mini marshmallows (optional but fun)
¼ cup holiday sprinkles
¼ cup crushed candy canes or chopped pretzels (for crunch + contrast)
Pinch of salt (optional, but recommended)
Instructions
Melt the chocolate gently using a double boiler or microwave (30-second bursts, stirring between).
Stir in cereal, marshmallows, crushed candy canes/pretzels, and salt until fully coated.
Fold in sprinkles lightly so they don’t bleed too much.
Drop spoonfuls onto a parchment-lined tray.
Chill for 20–30 minutes until firm.
Store in an airtight container — if they last that long 😉
Tips & Variations
Use white chocolate for extra sparkle
Add toasted nuts for a grown-up crunch
Drizzle with contrasting chocolate for a bakery look
Perfect for cookie trays, gifting, or sneaking straight from the fridge 🎁

Ingredients:
500g minced meat (beef or a mixture of beef and lamb)
1 small onion, grated and squeezed
2 cloves garlic, minced
½ cup finely chopped parsley
1 egg
½ cup breadcrumbs or ground dry bread
1 tsp salt
½ tsp black pepper
½ tsp cumin
½ tsp paprika
A pinch of cinnamon or meat seasoning (optional)
Oil for frying
👩‍🍳 Instructions:
In a bowl, mix the meat with the onion, garlic, parsley, egg, and breadcrumbs.

Add the spices and knead the mixture well until it holds together.

Shape into small, equal-sized meatballs.

Heat the oil over medium heat.

Fry the meatballs until browned on all sides and golden.

Remove them to kitchen paper to absorb excess oil. 🍽️ Serving:
Serve hot with tomato sauce, yogurt sauce, or alongside rice and salad.

Also excellent as a sandwich or appetizer.

Ingredients
For the Bundles
Fresh green beans (1 pound): Trimmed.
Bacon (8-10 slices): Cut in half.
Olive oil (1 tablespoon): For drizzling.
Garlic powder (1 teaspoon): For flavor.
Salt (1/2 teaspoon): For seasoning.
Pepper (1/4 teaspoon): For flavor.
For the Glaze (Optional)
Brown sugar (2 tablespoons): For sweetness.
Soy sauce (1 tablespoon): For umami flavor.
Black pepper (1/4 teaspoon): For added depth.
Instructions
Step 1: Preheat the Oven
Preheat Oven: Preheat your oven to 400°F (200°C).
Step 2: Prepare the Green Beans
Trim Beans: Wash and trim the ends of the green beans.
Blanch (Optional): For a brighter color and tender texture, blanch the green beans in boiling water for about 2-3 minutes, then transfer to an ice bath to stop the cooking process. Drain well.
Step 3: Assemble the Bundles
Group Beans: Take about 6-8 green beans and bundle them together.
Wrap with Bacon: Wrap a half slice of bacon around each bundle, securing it with a toothpick if necessary.
Step 4: Season and Drizzle
Arrange on Baking Sheet: Place the bacon-wrapped bundles on a baking sheet lined with parchment paper.
Drizzle with Olive Oil: Drizzle the bundles with olive oil and sprinkle with garlic powder, salt, and pepper. If using the glaze, mix the brown sugar, soy sauce, and black pepper, then drizzle over the bundles.
Step 5: Bake
Bake: Bake in the preheated oven for 25-30 minutes, or until the bacon is crispy and the green beans are tender. If desired, turn on the broiler for the last 2-3 minutes for extra crispiness.
Step 6: Serve
Plate and Enjoy: Remove from the oven and let cool slightly before serving. Enjoy warm as a side dish or appetizer!

A flavor-packed recipe that combines mild acidity, balanced heat, and a satisfying taste… perfect as a main dish or special dinner.

Ingredients:
4 large bell peppers (red or green)
250g minced meat (beef or chicken)
1 cup half-cooked rice
1 small onion, finely chopped
2 cloves garlic, chopped
1 large tomato, chopped
2 tbsp tomato paste
1 tsp paprika
½ tsp chili powder (optional)
½ tsp cumin
Salt and black pepper to taste
2 tbsp olive oil
Chopped parsley or cilantro (optional)
½ cup stock or water
👩‍🍳 Preparation:
Cut off the tops of the peppers and remove the seeds, then wash and set aside.

In a pan, heat the olive oil and sauté the onion until softened. Add the garlic and stir.

Add the ground beef and cook until browned.

Add the tomatoes, tomato paste, spices, salt, and pepper, and cook for 5 minutes.

Add the rice and parsley and mix well.

Stuff the peppers with the mixture and arrange them in a baking dish.

Pour the broth around the peppers and cover the dish with aluminum foil.

Bake in a preheated oven at 180°C (350°F) for 40 minutes, then uncover and brown for an additional 10 minutes.

Serving Instructions:
Serve hot with yogurt or a refreshing green salad.

A complete meal with an irresistible, bold flavor.

Ingredients

Chicken

• 300 g boneless chicken (breast or thigh), sliced
• 1 large egg
• 1 tsp salt
• 1 tsp black pepper
• 1 tbsp oyster sauce
• 2 tbsp cornstarch (for marinade)
• Additional cornstarch (for dredging)
• 2–3 tbsp vegetable oil (for shallow frying)

Butter Sauce

• 2 tbsp unsalted butter
• 2 garlic cloves, minced
• 2 Thai bird’s eye chilies, sliced (optional)
• 1 sprig curry leaves (optional but recommended)
• 1 cup evaporated milk
• 1 tbsp sweetened condensed milk or sugar
• Salt, to taste

Instructions

1. Marinate the Chicken

In a mixing bowl, combine chicken, egg, salt, black pepper, oyster sauce, and 2 tbsp cornstarch. Mix well and marinate for 30 minutes.

2. Coat the Chicken

Dredge each marinated chicken piece in additional cornstarch, ensuring an even coating.

3. Fry Until Crispy

Heat vegetable oil in a pan over medium heat.

Shallow fry the chicken in batches until golden brown and crispy.

Remove and set aside on a paper towel.

4. Make the Butter Sauce

In a clean pan, melt butter over medium heat.

Add garlic, chilies, and curry leaves. Sauté until fragrant.

Pour in evaporated milk and stir well.

Add sweetened condensed milk (or sugar) and a pinch of salt.

Simmer gently for 2–3 minutes until slightly thickened.

5. Combine

Return the crispy chicken to the pan.

Toss until each piece is fully coated in the creamy butter sauce.

6. Serve

Serve immediately with steamed jasmine rice, noodles, or fried rice.

Ingredients

• 400 g all-purpose flour
• 150 g granulated sugar
• 1 packet vanilla sugar
• 150 g unsalted butter, softened
• 2 large eggs
• ½ tsp baking powder
• Pinch of salt
• 450 g Nutella

Instructions

1. Preheat the Oven

Preheat oven to 350°F (175°C).

Grease a 9-inch (23 cm) round cake pan or line with parchment paper.

2. Make the Batter

In a large mixing bowl, cream together the softened butter, sugar, and vanilla sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

3. Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.

4. Add the Nutella

Gently fold in the Nutella until evenly distributed throughout the batter.

5. Prepare the Crumble

Remove about ⅓ of the batter and crumble it into small pieces using your fingers. Set aside for the topping.

6. Assemble the Cake

Spread the remaining batter evenly into the prepared cake pan.

Sprinkle the crumble mixture evenly over the top.

7. Bake

Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.