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Ingredients

• 700 g chicken, cut into medium pieces
• 3 tablespoons oil
• 2 medium onions, finely sliced
• 1½ tablespoons ginger-garlic paste
• 2 green chilies, slit
• 2 medium tomatoes, finely chopped or pureed
• 3 tablespoons yogurt (curd), whisked
• ½ teaspoon turmeric powder
• 1–1½ teaspoons red chili powder
• 1 tablespoon coriander powder
• 1 teaspoon cumin powder
• Salt, to taste
• 1 teaspoon garam masala
• ½ teaspoon black pepper
• 1 teaspoon kasuri methi (dried fenugreek leaves), crushed
• Fresh coriander leaves, for garnish

Instructions

1. Fry the Onions

Heat oil in a deep pan or kadai over medium heat. Add sliced onions and fry until golden brown. Remove a small portion for garnish if desired.

2. Add Ginger-Garlic & Tomatoes

Add ginger-garlic paste and green chilies. Sauté until the raw aroma disappears.

Add tomatoes and cook until soft and oil begins to separate.

3. Add Spices

Stir in turmeric, red chili powder, coriander powder, cumin powder, and salt.

Cook for 2–3 minutes, stirring continuously, until the masala thickens and becomes aromatic.

4. Add Chicken

Add chicken pieces and sauté on medium-high heat for 5 minutes, ensuring the chicken is well coated with the masala.

5. Add Yogurt

Lower the heat and slowly add whisked yogurt, stirring continuously to prevent curdling.

Cook until oil separates from the gravy.

6. Add Water & Simmer

Add 1–1½ cups hot water, depending on your desired gravy consistency.

Cover and cook for 20–25 minutes, until the chicken is tender and cooked through.

7. Finish & Garnish

Add garam masala, black pepper, and crushed kasuri methi.

Simmer for 3 minutes, then turn off the heat.

Garnish with fresh coriander and reserved fried onions (optional).

Ingredients

Sweet Potato Fries

• 2 medium sweet potatoes, peeled and cut into thin fries
• 2 tablespoons olive oil
• ½ teaspoon salt
• ½ teaspoon paprika
• ¼ teaspoon black pepper
• Optional: garlic powder or chili flakes

Sausages & Eggs

• 2 large sausages (beef, pork, or chicken)
• 2 tablespoons olive oil or butter
• 4 large eggs
• Salt & freshly ground black pepper, to taste

Fresh Side

• 1 cup cherry tomatoes, halved
• Drizzle of olive oil
• Pinch of salt & pepper

Instructions

Make the Sweet Potato Fries

1. Preheat oven to 200°C (400°F) or air fryer to 190°C (375°F).
2. Toss sweet potato fries with olive oil, salt, paprika, and black pepper.
3. Spread in a single layer.
4. Bake for 25–30 minutes (or air fry for 18–20 minutes), flipping halfway, until crispy and golden.

Cook the Sausages

1. Heat olive oil in a skillet over medium heat.
2. Add sausages and cook, turning occasionally, until browned and cooked through (about 10–12 minutes).
3. Remove and keep warm.

Fry the Eggs

1. In the same skillet, add a little more oil or butter if needed.
2. Crack in the eggs and cook to your preference (sunny-side up or over-easy works great).
3. Season lightly with salt and black pepper.

Assemble the Plate

Arrange sweet potato fries, sausages, and fried eggs on a plate. Add fresh tomatoes on the side, lightly seasoned and drizzled with olive oil. Finish with extra cracked black pepper if desired.

Tips & Variations

• Add a fried onion or sautéed mushrooms for extra depth.
• Swap sweet potatoes for regular potatoes or roasted veggies.
• Serve with mustard, hot sauce, or garlic aioli on the side.

Ingredients

• 6 tablespoons unsalted butter, cut into pieces
• ½ cup coconut sugar
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• Pinch of salt
• 3 medium bananas, peeled and sliced lengthwise, then crosswise
• 2 scoops vanilla ice cream

Instructions

1. In a large skillet over medium heat, melt the butter until fully liquefied.
2. Add coconut sugar, vanilla extract, cinnamon, and salt. Stir continuously until the mixture becomes smooth and begins to bubble.
3. Gently add the banana slices to the skillet, arranging them in a single layer.
4. Cook for 2–3 minutes per side, spooning the sauce over the bananas, until they are golden and caramelized.
5. Remove from heat.

To Serve

Spoon the warm bananas and caramel sauce over scoops of vanilla ice cream. Serve immediately while the contrast of hot and cold is at its best.

Tips & Variations

• Add a splash of dark rum or bourbon for a classic Bananas Foster twist.
• Sprinkle chopped toasted pecans or walnuts for added crunch.
• Swap vanilla ice cream for coconut or caramel ice cream for extra depth.

Ingredients

Grilled Tiger Prawns

• 8–12 large tiger prawns, shell-on, deveined
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon smoked paprika (optional)
• Lemon wedges, for grilling and serving

Lemon & Caper Butter Sauce

• 4 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 tablespoons capers, rinsed and roughly chopped
• 2 cloves garlic, finely minced
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• Salt and black pepper, to taste
• 1 tablespoon fresh chives or parsley, finely chopped

Instructions

Prepare the Prawns

1. Using kitchen scissors, carefully split the prawns lengthwise through the shell, keeping them intact.
2. Brush the prawns with olive oil and season with salt, black pepper, and smoked paprika (if using).
3. Preheat a charcoal grill until hot and lightly charred.

Grill the Prawns

1. Place the prawns shell-side down directly over the charcoal.
2. Grill for 3–4 minutes per side, until the flesh turns opaque and lightly charred.
3. Squeeze grilled lemon wedges over the prawns during the final minute for extra flavor.
4. Remove from the grill and set aside.

Make the Lemon & Caper Sauce

1. In a small saucepan over medium heat, melt the butter with olive oil.
2. Add garlic and cook for 30 seconds until fragrant.
3. Stir in capers, lemon zest, and lemon juice.
4. Season with salt and black pepper to taste.
5. Remove from heat and stir in fresh chives or parsley.

Serve

Arrange grilled tiger prawns on a serving platter and spoon the warm lemon-caper butter sauce over the top. Serve immediately with crusty bread or a fresh green salad.

Ingredients

Parmesan Potato Wedges

• 2 medium potatoes
• ¼ cup freshly grated Parmesan cheese
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon paprika
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon dried thyme
• ¼ teaspoon cayenne pepper

Lemon & Pepper Chicken

• 4 chicken leg quarters
• ¼ cup dehydrated lemon peels
• ½ tablespoon black peppercorns, crushed
• ½ tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon salt
• ½ tablespoon dried oregano
• ½ teaspoon cumin
• 1 tablespoon ginger & garlic paste (½ ginger, ½ garlic)
• 2 tablespoons melted butter

Instructions

Prepare the Potato Wedges

1. Slice potatoes in half lengthwise, then cut each half into 4 wedges.
2. Rinse wedges under cold water to remove excess starch.
3. Soak in boiling water for 5 minutes, then drain and pat completely dry.
4. In a large bowl, combine olive oil, Parmesan, salt, paprika, black pepper, garlic powder, thyme, and cayenne.
5. Add potato wedges and toss until evenly coated.
6. Air fry at 180°C (350°F) for 20 minutes, shaking halfway, until golden and crispy.

Prepare the Lemon & Pepper Chicken

1. In a bowl, mix lemon peels, crushed peppercorns, smoked paprika, garlic powder, onion powder, salt, oregano, cumin, ginger & garlic paste, and melted butter.
2. Coat chicken leg quarters thoroughly with the marinade.
3. Cover and marinate for at least 1 hour for best flavor.
4. Roast chicken at 170°C (340°F) for 35 minutes, or until the internal temperature reaches 75°C (165°F) using a digital probe.
5. Rest for 5 minutes before serving.

Serving Suggestions

Serve the juicy lemon & pepper chicken alongside the crispy Parmesan potato wedges. Add a fresh green salad or roasted vegetables for a complete meal.

Ingredients

• 1 cup mascarpone cheese
• ½ cup crushed ladyfinger cookies
• 2 tablespoons espresso or strong brewed coffee, cooled
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• ¼ cup cocoa powder, for dusting

Optional Garnishes

• Dark chocolate shavings
• Whole coffee beans

Instructions

1. Make the Filling

In a medium bowl, combine mascarpone cheese, powdered sugar, vanilla extract, and cooled espresso. Mix until smooth and creamy.

2. Add the Ladyfingers

Gently fold in the crushed ladyfinger cookies until a soft, moldable mixture forms.

3. Chill the Mixture

Cover and refrigerate for 20–30 minutes, until slightly firm.

4. Shape the Truffles

Using a small scoop or spoon, roll the mixture into bite-sized truffles, keeping a rustic, handmade shape.

5. Coat with Cocoa

Roll each truffle generously in cocoa powder to coat evenly.

6. Final Chill & Garnish

Chill truffles for another 30 minutes before serving. Garnish with dark chocolate shavings and coffee beans if desired.

Ingredients
Nut Topping
1 cup chopped nuts (walnuts, pecans, or mixed)
½ cup honey (or honey + maple syrup mix)
¼ cup brown sugar
¼ cup unsalted butter, melted
½ tsp cinnamon
Pinch of salt
Cake Batter
2½ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup sugar
½ cup vegetable oil or melted butter
3 large eggs
1 cup milk or buttermilk
1 tsp vanilla extract
Instructions
Prep the Pan
Grease a Bundt pan very well.
In a bowl, mix all nut topping ingredients.
Pour the mixture evenly into the bottom of the pan.
Make the Cake Batter
Whisk flour, baking powder, baking soda, and salt.
In another bowl, beat sugar, oil, eggs, milk, and vanilla.
Gradually mix in dry ingredients until smooth.
Assemble
Carefully pour batter over the nut topping.
Smooth the top.
Bake
Bake at 175°C / 350°F for 40–45 minutes
Toothpick should come out clean.
Invert
Cool for 10 minutes only.
Invert onto a plate while warm so the syrup flows beautifully.
Optional Finishing Touch
Drizzle extra warm honey on top before serving ✨

🧾 Ingredients
4 Lamb Shanks
2 tablespoons olive oil
1 large onion, sliced
6 whole garlic cloves
2 bay leaves
2 sprigs rosemary
1 tablespoon tomato paste
1 cup beef broth
½ cup tomato juice or crushed tomatoes
1 teaspoon paprika
½ teaspoon black pepper
Salt to taste
½ teaspoon thyme or mixed spices (optional)
👩‍🍳 Instructions
Heat the oil in a heavy-bottomed pot and brown the lamb shanks on all sides until golden. Remove and set aside.

In the same pot, add the onion and sauté until softened. Add the garlic and cook briefly.

Add the tomato paste, spices, bay leaves, and rosemary and cook until fragrant. Return the lamb shanks to the pot, add the stock and tomato juice until the meat is partially covered.

Bring to a boil, then reduce heat, cover, and simmer for 2.5–3 hours, or until the meat is very tender and falls apart easily.

(Alternatively, it can be baked in the oven at 170°C for 3 hours.)
Serve hot with mashed potatoes, rice, or bread.

🌿 Tip: The longer it simmers, the more tender and flavorful the result.

Ingredients
1 prime rib roast (4–6 lb / bone-in preferred)
3 tbsp olive oil or softened butter
4 cloves garlic, minced
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme, chopped
1 tbsp kosher salt
1 tbsp black pepper
1 tsp smoked paprika (optional but 🔥)
🔥 Instructions
Bring to room temp
Take the roast out of the fridge 1–2 hours before cooking.
Preheat oven
Set oven to 450°F (230°C).
Season generously
Mix olive oil/butter, garlic, herbs, salt, pepper, and paprika.
Rub all over the prime rib—don’t be shy.
High heat start
Place roast fat-side up in a roasting pan.
Roast at 450°F for 20 minutes to get that crust 🔥
Lower & slow
Reduce oven to 325°F (165°C) and continue roasting:
Rare: 120°F internal
Medium-rare: 125–130°F (⭐ BEST)
Medium: 135°F
⏱️ About 15 minutes per pound
Rest is crucial
Remove from oven, tent with foil, and rest 20–30 minutes.
Juices redistribute = melt-in-your-mouth perfection 🤌
🍷 Serving Tips
Slice thick and serve with au jus or horseradish sauce
Perfect sides: roasted potatoes, asparagus, or creamy mashed potatoes
Pair with red wine & good vibes only

Ingredients
12 large, firm strawberries
1 tablespoon granulated sugar (for sprinkling)
8 oz (225 g) cream cheese, softened
1/2 cup sweetened condensed milk
Instructions
Prepare the strawberries
Wash and dry the strawberries well. Cut off the stems and carefully hollow out the center using a small knife or spoon.
Make the cheesecake filling
In a bowl, beat the softened cream cheese until smooth and creamy. Add the sweetened condensed milk and mix until fully combined and silky.
Fill the strawberries
Spoon or pipe the cheesecake mixture into each hollowed strawberry, filling generously.
Finish & chill
Lightly sprinkle the tops with granulated sugar. Refrigerate for at least 30 minutes to set.
Serve & enjoy
Serve chilled for a refreshing, creamy, and irresistible dessert.
💡 Optional: Garnish with crushed graham crackers, chocolate drizzle, or lemon zest for extra flavor.