Blog

Ingredients:

1 lb ground beef or lamb

1 small onion, finely chopped

2 cloves garlic, minced

1/4 cup parsley, chopped

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp cinnamon

Salt and pepper to taste

1 tbsp olive oil

Skewers (wooden or metal)

Preparation:

Preheat the grill or stovetop grill pan to medium-high heat.

In a large bowl, combine ground beef or lamb, onion, garlic, parsley, cumin, coriander, cinnamon, salt, and pepper. Mix until well combined.

Divide the mixture into small portions and mold each portion around a skewer to form long, oval-shaped kebabs.

Brush the kebabs with olive oil and grill for 8-10 minutes, turning occasionally, until cooked through and slightly charred.

Serve the kafta kebabs with pita, hummus, or a side salad. Enjoy your delicious Lebanese kebabs!

Ingredients:

4 cups cake flour
4 tbsn Sugar
pinch Salt
4 tbsn powdered milk(optional)
10g sachet of yeast
2 cups Warm water
1 tbsn oil

Method:

Mix flour, salt, powder milk,yeast & sugar.
Add water to the dry mixture and knead until the dough is soft and elastic.
Place dough into a bowl, cover bowl with a plastic bag or cloth and leave in a warm place for an hour to rise.
Pour cooking oil in a deep pot and wait until is hot enough.Place the balls in the pot when the side is golden brown, turn over and allow the other side to cook as well.
Enjoy

Source: SA Boere resepte

Ingredients:

2 cups broccoli florets

2 cups cauliflower florets

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 zucchini, sliced

2 tablespoons olive oil

3 cloves garlic, minced

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1 teaspoon Italian seasoning

1/2 cup freshly grated Parmesan cheese

2 tablespoons balsamic glaze (store-bought or homemade)

Directions:

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a large bowl, toss the broccoli, cauliflower, bell peppers, and zucchini with olive oil, minced garlic, salt, pepper, and Italian seasoning until evenly coated.

Spread the veggies out in a single layer on the prepared baking sheet.

Roast for 20 minutes, flipping once halfway through.

Sprinkle grated Parmesan cheese over the veggies and return to the oven for 5-7 more minutes, or until cheese is golden and veggies are crisp-tender.

Remove from the oven and drizzle immediately with balsamic glaze before serving.

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 170 kcal | Servings: 4 servings

Ingredients:
For the Carne Asada:

• 1 pound flank or skirt steak
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• Juice of 1 lime
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
  For the Tostadas:
• 6 tostada shells
• 1 cup guacamole
• 1 cup pico de gallo (fresh tomato salsa)
• Optional: shredded lettuce, sour cream, or cheese
  Directions:

1. Marinate the Carne Asada:

• In a bowl, combine olive oil, minced garlic, lime juice, cumin, chili powder, paprika, salt, and pepper.
• Rub the mixture all over the steak and let it marinate for at least 30 minutes (or up to 2 hours for more flavor).

1. Cook the Steak:

• Heat a grill pan or skillet over medium-high heat. Cook the steak for 4-5 minutes per side, or until desired doneness is achieved.
• Let the steak rest for 5 minutes, then slice it thinly against the grain.

1. Assemble the Tostadas:

• Spread a layer of guacamole on each tostada shell.
• Top with slices of carne asada.
• Add pico de gallo or any additional toppings you like.

1. Serve:

• Garnish with fresh lime wedges and cilantro. Serve immediately and enjoy!
  Prep time: 20 minutes, Cooking time: 10 minutes, Servings: 4-6, Calories: ~350 kcal per serving.

Ingredients:

1 lb jumbo shrimp, peeled and deveined
4 tablespoons unsalted butter
5 cloves garlic, minced
1 tablespoon olive oil
1/4 teaspoon red pepper flakes (optional)
Juice of half a lemon
2 tablespoons fresh parsley, chopped
Salt and freshly ground black pepper, to taste

Directions:

Rinse the jumbo shrimp under cold water and pat dry with paper towels. Season lightly with salt and pepper.
In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
Add the butter to the skillet and let it melt completely, swirling to combine with the garlic.
Increase heat to medium-high and add the shrimp in a single layer. Cook for 2-3 minutes on one side until pink and slightly golden.
Flip the shrimp and add red pepper flakes (if using), cooking for another 2 minutes until shrimp are opaque and cooked through.
Squeeze fresh lemon juice over the shrimp, sprinkle with chopped parsley, and toss gently to coat everything evenly in the butter garlic sauce.
Remove from heat and serve immediately with crusty bread or over pasta, rice, or a fresh green salad.

Prep Time: 10 minutes | Cooking Time: 10 minutes |
Total Time: 20 minutes Kcal: 280 kcal | Servings: 4 servings

Classic Jumbo Shrimp in Butter Garlic Sauce

Ingredients:

1 lb jumbo shrimp, peeled and deveined
4 tablespoons unsalted butter
5 cloves garlic, minced
1 tablespoon olive oil
1/4 teaspoon red pepper flakes (optional)
Juice of half a lemon
2 tablespoons fresh parsley, chopped
Salt and freshly ground black pepper, to taste

Directions:

Rinse the jumbo shrimp under cold water and pat dry with paper towels. Season lightly with salt and pepper.
In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
Add the butter to the skillet and let it melt completely, swirling to combine with the garlic.
Increase heat to medium-high and add the shrimp in a single layer. Cook for 2-3 minutes on one side until pink and slightly golden.
Flip the shrimp and add red pepper flakes (if using), cooking for another 2 minutes until shrimp are opaque and cooked through.
Squeeze fresh lemon juice over the shrimp, sprinkle with chopped parsley, and toss gently to coat everything evenly in the butter garlic sauce.
Remove from heat and serve immediately with crusty bread or over pasta, rice, or a fresh green salad.

Prep Time: 10 minutes | Cooking Time: 10 minutes |
Total Time: 20 minutes Kcal: 280 kcal | Servings: 4 servings

Ingredients:
1 loaf of French bread, halved lengthwise
2 cups cooked chicken, shredded
1 cup shredded mozzarella cheese
1/2 cup cooked bacon, chopped
1/4 cup cream cheese, softened
4 cloves garlic, minced
1/4 cup fresh parsley, chopped
1 teaspoon Italian seasoning
Salt and pepper to taste
2 tablespoons olive oil
Directions:
Preheat the oven to 375°F (190°C).
In a mixing bowl, combine shredded chicken, cream cheese, garlic, bacon, parsley, Italian seasoning, salt, and pepper. Mix until well combined.
Drizzle the cut sides of the French bread with olive oil.
Spread the chicken mixture evenly over each half of the bread, then sprinkle shredded mozzarella on top.
Place the garlic bread on a baking sheet and bake for 15-20 minutes, or until the cheese is bubbly and golden.
Remove from the oven, let cool for a few minutes, then slice and serve warm.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Ingredients:

1½ lbs pork lomo (tenderloin or loin), trimmed

2 tablespoons olive oil

1/4 cup balsamic vinegar

2 tablespoons fresh rosemary, chopped (or 1 tbsp dried)

3 cloves garlic, minced

Salt and black pepper to taste

Preparation:

Preheat oven to 400°F (200°C).

Rub pork with olive oil, garlic, rosemary, salt, and pepper.

Sear in a hot skillet until browned on all sides.

Transfer to a baking dish, drizzle with balsamic vinegar.

Roast for 20–25 minutes or until internal temp reaches 145°F (63°C).

Rest for 5–10 minutes, slice, and serve with pan juices.

Ingredients:

Cake:

1 1/2 cups all-purpose flour

1/2 cup cocoa powder

1 tsp baking soda

1/2 tsp salt

1/2 cup unsalted butter, softened

1 cup sugar

2 eggs

1 cup buttermilk

1 tsp vanilla extract

Raspberry Filling:

1 1/2 cups fresh raspberries

1/4 cup sugar

1 tbsp lemon juice

Chocolate Truffle Ganache:

1 1/2 cups dark chocolate chips

3/4 cup heavy cream

2 tbsp butter

Instructions:

Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.

Mix flour, cocoa, baking soda, and salt. In another bowl, beat butter and sugar, then add eggs, buttermilk, and vanilla. Combine wet and dry ingredients.

Divide batter into pans and bake for 30-35 minutes. Cool completely.

Simmer raspberries, sugar, and lemon juice until thickened. Let cool.

Heat heavy cream, pour over chocolate chips, stir until smooth, then mix in butter.

Spread raspberry filling between cake layers, then pour ganache over the cake.

Chill before serving for a rich, truffle-like texture.

STRAWBERRY SHORTCAKE TRIFLE

INGREDIENTS

For the cake layer:

1 pound cake (store-bought or homemade), cut into 1-inch cubes
– or use vanilla sponge cake or angel food cake

For the strawberry layer:

4 cups fresh strawberries, hulled and chopped

1/3 cup granulated sugar

1 tsp lemon juice

For the cream layer:

1½ cups heavy whipping cream

¼ cup powdered sugar

1 tsp vanilla extract

1 package (8 oz) cream cheese, softened

Toppings (optional):

Whole strawberries

Whipped cream

Crushed graham crackers or shortbread cookie crumbs

Fresh mint leaves

---

INSTRUCTIONS

1. Prepare the strawberries:

Toss chopped strawberries with sugar and lemon juice in a bowl.

Let sit for 15–20 minutes until juicy (macerated).

2. Make the cream filling:

In a bowl, whip heavy cream until soft peaks form.

In another bowl, beat softened cream cheese until smooth.

Add powdered sugar and vanilla to cream cheese and mix well.

Fold in the whipped cream gently to create a fluffy filling.

3. Assemble the trifle:

In a glass trifle bowl or individual glasses:

1. Add a layer of pound cake cubes.
2. Spoon macerated strawberries (with some juice) over the cake.
3. Add a layer of the cream mixture.
4. Repeat the layers until the bowl is filled.
5. Decorate:

Top with whipped cream swirls, whole strawberries, cookie crumbs, and mint leaves.

5. Chill:

Refrigerate for at least 1 hour before serving for best flavor and texture.

Ingredients:

For the Chicken:

• 2 chicken breasts
• 1-2 tsp Cajun seasoning
• 1 tbsp olive oil
• Salt and pepper

For the Creamy Sauce:

• 7-8.8 oz pasta (penne, tagliatelle, linguine)
• 1 tbsp butter
• 1 small onion, diced
• 2 garlic cloves, minced
• 3/4 cup heavy cream
• 1.4 oz grated Parmesan
• Handful fresh parsley or chives
• Optional: cherry tomatoes or peppers

Instructions:

1. Season Chicken

• Cut chicken into strips or cubes
• Mix with Cajun seasoning, olive oil, salt, and pepper
• Marinate 10-15 minutes

1. Cook Pasta

• Boil salted water
• Cook pasta al dente
• Reserve 1 ladle of pasta water

1. Cook Chicken

• Sear in hot skillet until golden and cooked through
• Set aside

1. Make Sauce

• In same skillet, melt butter
• Sauté onion and garlic 2-3 minutes
• Add cream and Parmesan
• Simmer 3-4 minutes until thickened

Prep Time: 15 minutes

Cook Time: 15 minutes

Servings: 2-3