800 g boneless chicken thighs (or breasts), trimmed and cut into 2–3 cm strips 20–24 bamboo skewers (soaked in water 30 minutes to prevent burning) 2 tbsp vegetable oil (for grilling/basting) Salt and freshly ground black pepper, to taste Marinade: 4 shallots, roughly chopped 3 garlic cloves 1 tsp ground coriander 1 tsp turmeric powder (or 1 tsp fresh grated turmeric) 1 stalk lemongrass (white part only), finely chopped, or 1 tsp lemongrass paste (optional) 1 tbsp kecap manis (Indonesian sweet soy sauce) or 1 tbsp dark soy sauce + 1 tsp brown sugar 1 tbsp tamarind water (1 tsp tamarind paste + 1 tbsp water) or 1 tsp lime juice 1 tbsp vegetable oil 1/2 tsp salt 1/4 tsp freshly ground black pepper Peanut sauce (Sambal kacang): 200 g roasted peanuts (unsalted) or 1 cup 2 shallots 2 garlic cloves 1–2 red chilies (adjust to heat preference) or 1 tsp sambal oelek 1 tbsp palm sugar or 1 tbsp brown sugar 1 tbsp kecap manis (or to taste) 1 tbsp tamarind water (or 1 tsp lime juice) 200 ml coconut milk (about 3/4 cup) or water for a lighter sauce Salt to taste 2–4 tbsp warm water (to adjust consistency) 1 tbsp vegetable oil (for frying aromatics) To serve: Lime wedges Sliced cucumber and red onion or pickled shallots Ketupat/lontong (rice cakes) or steamed jasmine rice Fried shallots (optional) and chopped fresh cilantro or parsley (optional)
Soak the bamboo skewers in water for at least 30 minutes to prevent them from burning during grilling. Prepare the chicken: trim and slice the boneless chicken into 2–3 cm (3/4–1 in) strips. Place in a large bowl. Make the marinade: in a food processor or blender combine shallots, garlic, ground coriander, turmeric, chopped lemongrass (if using), kecap manis, tamarind water (or lime juice), 1 tbsp oil, 1/2 tsp salt and 1/4 tsp pepper. Blitz to a smooth paste. Mix chicken and marinade thoroughly so every piece is coated. Cover and refrigerate for at least 1 hour, preferably 3–4 hours or overnight for best flavor. While the chicken marinates, make the peanut sauce: roughly chop the roasted peanuts (or pulse in a food processor) until coarse — you want texture, not a fine powder. Set aside. In a small saucepan or skillet, heat 1 tbsp oil over medium heat. Sauté the shallots, garlic and chilies until fragrant and soft (2–3 minutes) but not browned. If using a blender, transfer the sautéed aromatics to the blender. Add the chopped peanuts, palm sugar, kecap manis and tamarind water (or lime) to the blender with the aromatics. Add about 100 ml (1/3 cup +) of the coconut milk and pulse to combine to a coarse paste. Alternatively, you can continue in the pan and stir the peanuts into the aromatics. Transfer peanut mixture to the saucepan (if blended) and add the remaining coconut milk. Simmer gently over low heat, stirring frequently, until the sauce thickens slightly, 5–8 minutes. Add warm water, 1 tbsp at a time, to reach desired consistency. Season with salt and adjust sweetness/sourness with more sugar or tamarind/lime, and more kecap manis if you want deeper umami. Keep warm; sauce will thicken further as it cools. Thread the marinated chicken pieces onto soaked skewers, leaving a little space between pieces so heat circulates evenly. Use 2–3 pieces per skewer depending on size. Preheat grill (charcoal or gas) to medium-high (around 200–230°C / 400–450°F) or heat a ridged grill pan over medium-high heat. Lightly oil the grill grates or pan. Grill the skewers 2–3 minutes per side, turning to cook evenly, for a total of about 6–10 minutes depending on thickness. Brush occasionally with a little oil or reserved marinade (do not reuse raw marinade unless boiled) to keep moist. Chicken is done when juices run clear and internal temperature reaches 74°C (165°F). For extra glaze, during the last minute of cooking brush each side with a spoonful of the peanut sauce and let it set on the surface (this will caramelize slightly). Transfer cooked satay to a platter and let rest 2 minutes. Serve hot with warm peanut sauce on the side (or drizzled over), lime wedges, sliced cucumber and red onion, steamed rice or ketupat/lontong. Garnish with fried shallots and chopped cilantro if desired. Storage and reheating: leftover chicken and sauce keep in the refrigerator for 2–3 days. Reheat gently in a skillet or oven; stir sauce with a little water or coconut milk to loosen before warming.
Rice paper rounds (bánh tráng) – 12–16 rounds (22–24 cm / 8.5–9.5 in) Rice vermicelli (bún) – 100 g (3.5 oz) dried Medium shrimp – 12–16 (about 300 g / 10 oz), peeled and deveined Pork shoulder or pork loin (optional) – 250 g (8–9 oz) thinly sliced; or firm tofu – 225 g (8 oz) for vegetarian option Butter lettuce or Boston lettuce – 6–8 large leaves Cucumber – 1 small, julienned (seeds removed) Carrot – 1 medium, julienned or shredded Fresh herbs – a mix of Thai basil, mint, and cilantro (about 1 cup loosely packed total) Scallions or Chinese chives – 2–3, cut into 7–8 cm / 3 in lengths (optional) Salt – 1 tsp for cooking water Optional: crushed roasted peanuts for garnish Hoisin-peanut dipping sauce: Hoisin sauce – 4 tbsp Smooth peanut butter – 2 tbsp Warm water – 2–4 tbsp to thin Rice vinegar or lime juice – 1 tsp Soy sauce or fish sauce – 1 tsp (optional) Chili paste or sriracha – 1 tsp (optional) Nước chấm (fish dipping sauce) - optional alternative: Fish sauce – 3 tbsp Warm water – 3 tbsp Fresh lime juice – 2 tbsp (or rice vinegar) Granulated sugar – 2 tbsp (adjust to taste) Garlic – 1 clove, minced Fresh chili – 1 small, thinly sliced (optional)
Prepare proteins: If using pork, simmer pork slices in enough water to cover with 1 tsp salt for 12–15 minutes until cooked through; cool and thinly slice. If using tofu, press, slice and pan-fry until golden. Cook shrimp in simmering salted water 2–3 minutes until opaque and pink; cool and slice in half lengthwise for easier layering. Cook vermicelli: Bring a pot of water to a boil. Remove from heat, add vermicelli, and let sit 3–5 minutes until tender (follow package for exact time). Drain and rinse under cold water, then toss lightly with a drop of oil to prevent sticking. Prepare vegetables and herbs: Wash and dry lettuce leaves and herbs. Julienne cucumber and carrot. Trim scallions into 7–8 cm (3 in) lengths if using. Make hoisin-peanut sauce: Whisk together hoisin sauce and peanut butter, then add warm water a tablespoon at a time until you reach a smooth, dipping consistency. Stir in rice vinegar (or lime) and soy/fish sauce if using; adjust sweetness or heat with chili/paste to taste. Garnish with crushed peanuts. Make nước chấm (optional): Dissolve sugar in warm water, then stir in fish sauce, lime juice, minced garlic and sliced chili. Taste and balance salty/sweet/sour. Create an assembly station: Have a large shallow dish or wide bowl of warm water for softening rice paper, a clean damp towel or cutting board, and all fillings within arm’s reach. Soften rice paper: Dip one rice paper round into warm water for 1–2 seconds, then lay it flat on the damp towel or board. If the paper is large, submerge briefly until pliable but not falling apart (timing varies by brand). Layer fillings: On the lower third of the softened rice paper place 1 leaf of lettuce (trim to fit if needed), a small handful of vermicelli, 2 shrimp halves (pink side down for presentation) or slices of pork/tofu, a few pieces of cucumber and carrot, and a small bundle of herbs and scallion. Roll tightly: Fold the bottom edge up over the filling, tuck in the sides once toward the center, then continue rolling away from you to form a compact cylinder. Keep pressure gentle but firm so the roll seals. Repeat: Continue softening and filling rice papers until you’ve used all ingredients. Cover finished rolls with a damp towel to keep them from drying out. To serve: Arrange rolls on a platter and serve with hoisin-peanut sauce and nước chấm on the side. Garnish sauces with crushed peanuts, sliced chili, or chopped herbs. Make-ahead and storage: Prepare components (cooked proteins, vermicelli, vegetables, sauces) up to 1 day ahead and store separately. Assemble no more than 4–6 hours before serving and keep wrapped individually in plastic or under a damp towel; rolls are best the same day. Tips: Use cold water for final rinse of vermicelli to stop cooking. For neat rolls place shrimp halves with curved edge at the outside so they show through the rice paper. If rice paper tears, patch with a small softened piece of paper. For vegetarian/vegan option, omit pork and use tofu and substitute fish sauce in nước chấm with soy sauce or a vegan fish-sauce alternative. Portion: This recipe makes about 12–16 medium rolls (3–4 per person as a light meal or 6–8 as an appetizer for 4 people). Adjust quantities proportionally.
8–10 rice paper wrappers (bánh tráng) 12–16 medium shrimp, peeled and deveined (about 12–16 oz / 340–450 g) 8 oz (225 g) pork loin or pork belly (thinly sliced) 4 oz (115 g) dried rice vermicelli (bún), cooked 8 large butter or romaine lettuce leaves, washed and dried 1 cup fresh mint leaves, stemmed 1 cup fresh cilantro leaves, stemmed 1 cup Thai basil leaves (optional) 1 cup bean sprouts, rinsed and drained 1 small cucumber, julienned 1 small carrot, julienned or shredded Optional: 2 scallions, lightly blanched and cut into short lengths Hoisin-peanut dipping sauce: - 3 tbsp hoisin sauce - 2 tbsp creamy peanut butter (or 2 tbsp ground roasted peanuts) - 1 tsp soy sauce - 1–2 tbsp warm water to thin - 1 tsp rice vinegar or lime juice (optional) - 1 small garlic clove, minced (optional) - Crushed peanuts and chili paste to garnish (optional) Nuoc Cham (classic fish sauce dipping): - 3 tbsp fish sauce (nước mắm) - 3 tbsp warm water - 2 tbsp sugar (or to taste) - 2 tbsp fresh lime juice - 1 small garlic clove, minced - 1–2 bird’s eye chiles or 1 small red chili, thinly sliced (optional) - Small amount of shredded carrot for color (optional)
Prepare proteins: For the pork, place pork loin in a pot, cover with water, bring to a gentle simmer and poach until cooked through (about 15–20 minutes depending on thickness). Remove, let cool slightly, then slice thinly. Cook the shrimp: Bring a small pot of water to a boil, add shrimp and cook until opaque and pink (1–2 minutes). Immediately transfer shrimp to an ice bath to stop cooking. When cool, peel (if desired) and slice each shrimp in half lengthwise for presentation. Cook vermicelli: Place dried rice vermicelli in a bowl, cover with very hot (not boiling) water and soak for the time indicated on package (usually 3–5 minutes) until tender. Drain and rinse under cold water to stop cooking. Drain well. Prep vegetables and herbs: Wash and thoroughly dry all herbs and lettuce (excess moisture makes wrappers soggy). Tear large lettuce leaves in half if necessary. Julienne cucumber and carrot. Rinse and drain bean sprouts. Make hoisin-peanut sauce: In a small bowl whisk 3 tbsp hoisin, 2 tbsp peanut butter (or ground peanuts), 1 tsp soy sauce and 1 tsp rice vinegar or lime juice if using. Add 1–2 tbsp warm water to reach dipping consistency. Adjust sweetness or salt to taste. Top with crushed peanuts and chili paste if desired. Make nuoc cham (fish sauce dip): In a small bowl dissolve 2 tbsp sugar in 3 tbsp warm water. Stir in 3 tbsp fish sauce and 2 tbsp lime juice. Add minced garlic and sliced chili to taste. Stir and add shredded carrot if using. Taste and balance sweetness, salt, acidity as needed. Set up assembly station: Fill a shallow wide bowl or pie plate with warm water (not too hot). Have a clean damp towel or cutting board to assemble on, and place fillings within easy reach. Soften rice paper: Working one at a time, immerse a rice paper wrapper into the warm water for about 2–5 seconds—just until pliable. Lay it flat on the damp towel or board. Do not soak until very soft (it will continue to soften on the surface). Layer fillings on wrapper: Near the lower third of the wrapper place 1 lettuce leaf (or a portion), a small handful of vermicelli, a few herb leaves (mint, cilantro, basil), some bean sprouts, a little julienned cucumber and carrot, and 1–2 slices of pork. Place 2 shrimp halves, cut side down, aligned along the edge closest to you so they show through the wrapper when rolled. Roll the spring roll: Fold the bottom edge of the wrapper up over the fillings, then fold in the left and right sides snugly. Continue rolling away from you to form a tight cylinder. Do not overfill or the wrapper may tear. Keep the roll snug but not stretched. Repeat: Continue softening wrappers and assembling until all fillings are used. Cover completed rolls with a lightly damp towel to keep them from drying out while you finish the batch. Serve: Cut each roll in half if desired and arrange on a platter. Serve immediately with hoisin-peanut sauce and nuoc cham for dipping. Make-ahead and storage tips: Prepare components up to a few hours ahead and refrigerate separately (herbs and rice paper are best kept dry until assembly). Assembled rolls are best eaten within a few hours; store tightly wrapped in plastic wrap to prevent drying. For longer storage, keep fillings refrigerated and assemble just before serving. Assembly tips: Keep herbs dry and don’t over-soak wrappers (they will continue to soften). Place shrimp with cut side down for an attractive slice showing through the wrapper. Work on a damp towel to prevent slipping and to keep finished rolls from sticking.
1 lb (450 g) ground pork 1/2 cup finely grated carrot 1/2 cup finely diced onion 3 cloves garlic, minced 1/4 cup finely chopped water chestnuts or jicama (optional, for crunch) 2 green onions, thinly sliced 1 large egg (for filling) 1 tbsp cornstarch 2 tbsp soy sauce 1 tbsp oyster sauce (optional) 1 tsp sugar 1/2 tsp salt (adjust to taste) 1/2 tsp ground black pepper 30–40 lumpia wrappers (or spring roll wrappers), thawed if frozen 1/4 cup all-purpose flour + 1/4 cup water (flour slurry to seal wrappers) Vegetable oil for deep-frying (about 2–3 cups, enough for 1–2"/2–5 cm depth) For sweet-and-sour dipping sauce (or substitute sweet chili sauce): 1/2 cup cane vinegar or white vinegar 1/3 cup granulated sugar 1/4 cup water 1 clove garlic, minced 1 small red chili, thinly sliced (optional) 1 tsp cornstarch mixed with 1 tbsp water (slurry) or 1 tsp cornstarch
Yield and time: Makes about 30–40 small rolls. Prep 25–30 minutes, cook 10–15 minutes. Prepare the filling: In a large bowl combine ground pork, grated carrot, diced onion, minced garlic, water chestnuts (if using), green onions, egg, cornstarch, soy sauce, oyster sauce (if using), sugar, salt, and pepper. Mix thoroughly until evenly combined — use your hands or a spoon and mix briefly to keep mixture tender. Taste a small amount (cook a teaspoon in a skillet) and adjust seasoning if needed. Prepare wrappers and slurry: Lay out lumpia wrappers on a clean work surface and keep a damp cloth over unused wrappers so they don't dry out. In a small bowl whisk together the all-purpose flour and water to make a paste for sealing edges. Assemble the rolls: Place one wrapper with a corner pointing toward you (diamond shape). Spoon about 1 to 1 1/2 tablespoons of filling near the corner closest to you (adjust amount for desired size). Fold that corner up over the filling, then fold the left and right corners toward the center to encase the filling. Continue rolling away from you until about 1 inch of wrapper remains; brush the inner edge with the flour slurry and finish rolling to seal. Repeat with remaining filling and wrappers. For a neater seal, ensure the edges are pressed firmly and use minimal slurry. Chill briefly (optional): For best shape and fewer bursts during frying, place assembled rolls on a tray and chill in refrigerator for 15–30 minutes. This firms the filling and tightens the wrappers. Heat oil: In a heavy-bottomed skillet, wok, or deep pot, pour oil to reach about 1–2 inches (2–5 cm) deep. Heat over medium-high until oil reaches about 350°F (175°C). If you don't have a thermometer, test with a small piece of wrapper — it should sizzle and brown steadily without smoking. Fry in batches: Fry lumpia in small batches (6–8 at a time depending on pan size) so they don't stick together or lower the oil temperature too much. Fry, turning occasionally, until golden brown and crisp, about 3–5 minutes per batch. Adjust heat to maintain steady frying temperature. Drain and serve: Remove cooked lumpia with a slotted spoon and drain on a wire rack or paper towels for a minute. Serve hot with sweet-and-sour dipping sauce or sweet chili sauce. Make the dipping sauce: In a small saucepan combine vinegar, sugar, water, minced garlic, and sliced chili (if using). Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Stir in the cornstarch slurry and cook 1 minute until slightly thickened. Remove from heat and cool slightly before serving. Alternatively, serve with ready-made sweet chili sauce. Storage and reheating: Cool completely, then refrigerate cooked lumpia in an airtight container up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes or air-fryer at 350°F until crisp. Do not microwave if you want to retain crispiness. Tips: Do not overfill wrappers to prevent bursting. Keep unused wrappers covered with a damp towel. If you prefer, substitute half pork with ground chicken or add minced shrimp. For a lighter version, brush rolls with oil and bake at 400°F (200°C) for 15–20 minutes, turning once, until golden.
- 5 cups fresh huckleberries (or mixed with blackberries) - 1/2 cup granulated sugar - 2 tbsp cornstarch - 1 tbsp lemon juice - 1 cup rolled oats - 1/2 cup all‑purpose flour - 1/2 cup brown sugar, packed - 1/2 tsp cinnamon - 6 tbsp cold unsalted butter, cubed - 1 cup Greek yogurt - 1/3 cup sweetened condensed milk
1. Preheat oven to 375°F (190°C). Toss huckleberries with granulated sugar, cornstarch and lemon juice; spread in a baking dish. 2. In a bowl, combine oats, flour, brown sugar and cinnamon; cut in cold butter until mixture resembles coarse crumbs. 3. Sprinkle oat topping evenly over berries and bake 35–40 minutes until topping is golden and fruit is bubbling. 4. Whisk Greek yogurt with condensed milk until smooth to make a drizzle. 5. Serve warm crisp with a generous spoonful of yogurt‑condensed milk topping. ---
- 4 whole quail, spatchcocked or halved - 1 cup fresh or dried apricots, chopped - 1 shallot, finely chopped - 1/4 cup red wine or port - 1 sheet puff pastry, thawed - 1 egg, beaten (for egg wash) - 2 tbsp butter - Salt and pepper
1. Make the compote: sauté shallot in 1 tbsp butter, add apricots and wine, simmer until thickened; cool. 2. Season and quickly sear quail in remaining butter to color; remove and cool slightly. 3. Roll puff pastry, place a spoonful of compote and a quail piece in the center, fold to enclose and seal; brush with egg wash. 4. Bake at 200°C (400°F) 18–22 minutes until pastry is golden and quail cooked through. 5. Rest briefly, then serve each quail en croûte with a spoonful of extra compote.
- 4 whole quail - 10 dried apricots, chopped - 1/2 cup Madeira wine (or port) - 1 cup chicken stock - 2 shallots, minced - 2 tbsp butter - 1 sprig thyme - Salt and pepper
1. Season and sear quail in 1 tbsp butter until golden; remove and keep warm. 2. Sauté shallots in the same pan, add chopped apricots and deglaze with Madeira. 3. Add chicken stock and thyme, simmer until apricots soften and sauce reduces by about one-third. 4. Return quail to the pan to warm through and glaze with the sauce; finish with remaining butter, season, and serve.
- 2 boneless, skinless chicken breasts - Salt and pepper, to taste - 1 tablespoon olive oil - 1 teaspoon fresh thyme - 1 cup whipping cream - 1/2 cup chicken broth - 1/4 cup fresh blackberries - 1/4 cup fresh raspberries - 2 cloves garlic, minced
1. **Prepare the Chicken**: Season the chicken breasts with salt, pepper, and thyme. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes on each side until browned and cooked through. 2. **Make the Sauce**: Remove the chicken and set aside. In the same skillet, add minced garlic and sauté for about 1 minute. Stir in chicken broth, and scraping any bits from the bottom of the pan. Reduce heat to medium, add the whipping cream, and whisk to combine. Add blackberries and raspberries, gently crushing a few to release juices. Simmer for 5-7 minutes until the sauce thickens slightly. Return chicken to the skillet, turning to coat in the sauce. Cook for another 2-3 minutes, then serve. ---
- 1 cup Arborio rice - 2 tablespoons butter - 1 small onion, finely chopped - 4 cups chicken or vegetable broth - 1 cup whipping cream - 1/4 cup fresh blackberries - 1/4 cup fresh raspberries - 1/2 cup Parmesan cheese, grated - Salt and pepper, to taste
1. **Sauté the Onion**: Melt butter in a large saucepan over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. 2. **Cook the Risotto**: Add Arborio rice to the pan and stir for 1-2 minutes until lightly toasted. Gradually add the broth, one ladle at a time, stirring constantly. Wait until each addition of broth is absorbed before adding the next. Continue until the rice is creamy and al dente, about 18-20 minutes. Stir in the whipping cream, Parmesan cheese, blackberries, raspberries, salt, and pepper. Cook for another 2-3 minutes, gently stirring to incorporate the berries and create a creamy texture. Serve warm. --- These recipes deliver unique takes on classic entrées, creatively incorporating the creamy, fruity elements typically found in desserts.
- 4 whole quail - 8 dried apricots, finely chopped - 4 rashers bacon or pancetta, halved - 1/2 cup fresh breadcrumbs - 1 tbsp chopped fresh sage - 1 tbsp butter - 1/4 cup chicken stock - Salt and pepper
1. Preheat oven to 200°C (400°F). Mix apricots, breadcrumbs, sage, salt and pepper; moisten with a little melted butter to form stuffing. 2. Loosely fill each quail cavity with the stuffing; wrap each bird with bacon and secure with kitchen twine or toothpicks. 3. Place quail on a roasting tray, roast 20–25 minutes until bacon is crisp and quail cooked through, basting once with chicken stock. 4. Rest briefly, remove twine, and serve whole or halved with pan juices spooned over.
- 1 ½ pounds flank steak - ¼ cup soy sauce - 2 tablespoons sesame oil - 2 tablespoons rice vinegar - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 tablespoon honey - ½ teaspoon red pepper flakes (optional)
1. **Marinate the Flank Steak:** In a large bowl or resealable plastic bag, combine soy sauce, sesame oil, rice vinegar, garlic, ginger, honey, and red pepper flakes. Add the flank steak and marinate in the refrigerator for at least 2 hours, or overnight for maximum flavor. 2. **Prepare the Grill:** Preheat your grill to medium-high heat. Remove the steak from the marinade and let it come to room temperature before grilling. Discard the marinade. 3. **Grill the Steak:** Place the flank steak on the hot grill and cook for about 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness. 4. **Rest the Steak:** Remove the steak from the grill and allow it to rest for about 5 minutes to absorb its juices. 5. **Serve:** Slice the steak thinly against the grain. Pair with steamed rice or vegetables for a complete meal and enjoy!
- 4 white eggs - 1 tomato, diced - 1 cup button mushrooms, sliced - 1/2 white onion, finely chopped - 1/2 cup cheddar cheese, grated - Salt and pepper to taste - 1 tablespoon butter or olive oil
1. **Prepare Ingredients**: Crack the white eggs into a bowl, season with salt and pepper, and whisk until the yolks and whites are fully combined, creating a smooth mixture. Dice the tomato, slice the mushrooms, and finely chop the white onion. 2. **Cook Vegetables**: In a non-stick skillet, add butter or olive oil over medium heat. Add the white onion and sauté for about 2 minutes until it becomes translucent. Add the mushrooms and diced tomato, and continue to cook for an additional 3-4 minutes until the mushrooms are tender and the tomatoes are soft. 3. **Cook the Omelette**: Pour the whisked eggs into the skillet over the sautéed vegetables. Allow the eggs to cook for about 2-3 minutes, gently lifting the edges with a spatula to let any uncooked egg flow to the perimeter. 4. **Add Cheese and Fold**: Once the eggs are mostly set, sprinkle the grated cheddar cheese evenly over half of the omelette. Using a spatula, carefully fold the other half over the cheese-covered side. Let cook for another minute, until the cheese melts. 5. **Serve**: Slide the omelette onto a plate, cut into halves, and serve immediately for a warm, savory meal. Enjoy with a slice of toasted white bread on the side if desired. ---
- 4 white eggs - 1 tomato, sliced - 1 cup button mushrooms, sliced - 1/2 white onion, sliced - 1/2 cup cheddar cheese, grated - 4 slices of white bread - Salt and pepper to taste - 1 tablespoon butter or olive oil
1. **Prepare Ingredients**: Whisk the eggs in a bowl with salt and pepper. Slice the tomato, mushrooms, and onion. 2. **Sauté Vegetables**: In a skillet over medium heat, add butter or olive oil. Add the onion and sauté until translucent, about 2 minutes. Add the mushrooms and sauté until tender, about 3 minutes. Finally, add the tomato slices and cook for an additional minute. 3. **Scramble Eggs**: Reduce the heat to low and pour the whisked eggs over the vegetables. Gently stir and cook the eggs until fully cooked but still soft, about 3-4 minutes. 4. **Assemble Sandwich**: Toast the white bread slices to your liking. On each slice, spoon some of the scrambled egg and veggie mixture. Sprinkle grated cheddar cheese on top of the eggs. 5. **Melt Cheese and Serve**: Place the assembled open-faced sandwiches back in the skillet (add a cover or tent with aluminum foil) to melt the cheese slightly. Once the cheese starts to melt, top with another slice of toasted bread, press gently, and serve hot. Enjoy a satisfying and nutritious start to your day!
- 1 pork tenderloin (about 1 pound) - Salt and pepper, to taste - 2 tablespoons olive oil - 1 cup blackberries - 1/2 cup raspberries - 1/4 cup balsamic vinegar - 2 tablespoons honey - 1 teaspoon fresh thyme, chopped
1. **Prepare the Tenderloin:** Season the pork tenderloin with salt and pepper. Preheat the oven to 375°F (190°C). 2. **Sear the Tenderloin:** In a large oven-proof skillet, heat olive oil over medium-high heat. Sear the pork tenderloin on all sides until golden brown, about 3-4 minutes per side. 3. **Make the Glaze:** In a small saucepan over medium heat, combine blackberries, raspberries, balsamic vinegar, honey, and thyme. Simmer and stir occasionally until the berries break down and the sauce thickens, about 10 minutes. Strain the sauce through a fine mesh strainer to remove seeds if desired. 4. **Glaze the Tenderloin:** Pour half of the berry glaze over the seared pork tenderloin. Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature reaches 145°F (63°C), basting with additional glaze halfway. 5. **Rest and Serve:** Remove the tenderloin from the oven and let it rest for 5-10 minutes before slicing. Serve with remaining berry glaze drizzled on top and a side of roasted rosemary potatoes.
- 4 boneless, skinless chicken breasts - Salt and pepper, to taste - 1 tablespoon olive oil - 1/2 cup raspberries - 1/4 cup balsamic vinegar - 1 tablespoon Dijon mustard - 2 tablespoons honey - 1 cup couscous - 2 cups chicken broth - 2 tablespoons fresh parsley, chopped
1. **Cook the Chicken:** Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat. Cook the chicken for 6-7 minutes on each side or until fully cooked and golden brown. Remove from skillet and set aside. 2. **Prepare the Sauce:** In the same skillet, add raspberries, balsamic vinegar, Dijon mustard, and honey. Stir and simmer over medium heat until raspberries break down and sauce is thickened, about 5 minutes. Strain if a smoother sauce is desired. 3. **Make the Couscous:** In a separate pot, bring chicken broth to a boil. Add couscous, cover, and remove from heat. Let stand for 5 minutes, then fluff with a fork and stir in chopped parsley. 4. **Assemble the Dish:** Slice chicken breasts and drizzle with the raspberry balsamic sauce. Serve with a helping of herbed couscous on the side. 5. **Garnish:** Garnish with additional fresh raspberries and parsley if desired before serving. Enjoy these creative entrées that incorporate the fruitiness of blackberries and raspberries into your savory dishes!
- 4 cups fresh peaches, peeled and sliced - 1 cup granulated sugar - 1/4 cup unsalted butter - 1 cup all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon salt - 1 cup milk - 1 teaspoon vanilla extract - Ground cinnamon (optional)
1. **Prepare Peaches:** Preheat your oven to 375°F (190°C). In a saucepan, combine the sliced peaches, half a cup of sugar, and a tablespoon of butter. Cook over medium heat until the sugar dissolves and the peaches soften slightly, about 5 minutes. 2. **Make Batter and Assemble:** In a mixing bowl, whisk together the flour, remaining sugar, baking powder, and salt. Slowly add the milk and vanilla extract, stirring until you have a smooth batter. Melt the remaining butter in an 8x8 inch baking dish in the preheated oven. Pour the batter over the melted butter without stirring, then spoon the peach mixture evenly over the batter. Do not mix. Sprinkle with cinnamon if desired. 3. **Bake:** Bake in the preheated oven for 40-45 minutes until the cobbler topping is golden brown and cooked through. Let cool slightly before serving warm, possibly with a scoop of vanilla ice cream.
- 2 cups fresh peaches, sliced - 3 tablespoons granulated sugar - 1 tablespoon honey or maple syrup - 1 teaspoon lemon juice - 1 tablespoon cornstarch - 1 prepared pie crust (store-bought or homemade) - 1 egg, beaten (for egg wash) - Sugar for sprinkling (optional)
1. **Prepare Peaches:** In a bowl, gently toss the peach slices with sugar, honey or maple syrup, lemon juice, and cornstarch until well coated. 2. **Assemble Galette:** Preheat your oven to 400°F (200°C). Roll out the pie crust on a baking sheet lined with parchment paper. Place the peach mixture in the center, leaving about a 2-inch border around the edges. Fold the edges of the dough over the peaches, pleating as necessary. Brush the dough with the beaten egg and sprinkle with sugar for extra crunch if desired. 3. **Bake:** Bake the galette until the crust is golden brown and the peaches are bubbly, approximately 30-35 minutes. Let it cool slightly before slicing and serving warm or at room temperature.
- 4 ripe peaches, peeled and halved - 1/4 cup sugar - 2 cups water - 1 vanilla bean or 1 teaspoon vanilla extract - 1 cup fresh raspberries - 1/4 cup powdered sugar - Vanilla ice cream
1. **Poach Peaches:** In a large saucepan, combine the water, sugar, and vanilla bean (or extract). Bring to a simmer. Add the peach halves and poach gently for about 10 minutes, until tender. Remove the peaches and let them cool. 2. **Make Raspberry Sauce:** In a blender or food processor, blend the raspberries with the powdered sugar until smooth. For a smoother sauce, strain through a fine-mesh sieve to remove seeds. 3. **Assemble and Serve:** Place a scoop of vanilla ice cream in a serving dish. Top with a warm or room-temperature peach half and drizzle with raspberry sauce. Serve immediately for a delightful contrast of flavors and temperatures.
- 4 whole quail - 1 cup dried apricots - Pinch saffron threads, infused in 2 tbsp hot water - 1 onion, thinly sliced - 2 tbsp butter or ghee - 1/2 tsp ground turmeric - 1/4 tsp ground cinnamon - 1 tsp rose water (optional) - 2 tbsp toasted pistachios, roughly chopped - Salt and pepper
1. Heat butter in a skillet, season and brown quail on all sides; remove and set aside. 2. Sauté onion with turmeric and cinnamon until soft and fragrant. 3. Add apricots, saffron infusion and enough water to nearly cover the quail; return quail to the pan. 4. Simmer gently, covered, 20–25 minutes until quail is tender and liquid has reduced to a glaze. 5. Stir in rose water if using, sprinkle with pistachios, and serve over saffron basmati rice.
- 4 whole quail, halved or left whole - 1 cup dried apricots - 1 large onion, thinly sliced - 2 garlic cloves, minced - 1 tsp ground ginger - 1 tsp cinnamon or 1 cinnamon stick - 1 tsp ras el hanout (optional) - 2 tbsp olive oil - 1 cup chicken stock - 1/3 cup toasted slivered almonds - Fresh cilantro, chopped - Salt and pepper
1. Heat oil in a tagine or heavy pot; brown quail on all sides and set aside. 2. Sauté onion and garlic until soft, stir in spices, then add apricots and chicken stock. 3. Return quail to the pot, bring to a simmer, cover and cook gently 25–35 minutes until quail is tender and flavors meld. 4. Uncover and reduce sauce slightly if needed; adjust seasoning. 5. Sprinkle with toasted almonds and cilantro, and serve with couscous or flatbread.
- 4 whole quail, cleaned - 12 dried apricots, halved - 2 tbsp Armagnac or brandy - 2 tbsp butter - 2 shallots, finely sliced - 1 cup chicken stock - 3 sprigs fresh thyme - Salt and freshly ground black pepper
1. Preheat oven to 200°C (400°F). Season quail with salt and pepper. 2. In an ovenproof skillet, melt 1 tbsp butter over medium-high heat and brown quail on all sides; transfer quail to a plate. 3. Add remaining butter and shallots to the skillet, cook until softened, then add apricots and flambé or deglaze with Armagnac. 4. Return quail to the skillet, add chicken stock and thyme, bring to a simmer, then transfer to the oven and roast 15–20 minutes until quail is cooked through. 5. Remove quail; reduce sauce on the stove if needed until slightly thickened, adjust seasoning, spoon sauce and apricots over quail and serve.
- 1 large head of romaine lettuce, chopped - 1/2 cup freshly grated Parmesan cheese - 1 cup croutons - 2 cloves garlic, minced - 4 anchovy fillets, minced - 1 teaspoon Worcestershire sauce - 1 teaspoon Dijon mustard - 2 tablespoons freshly squeezed lemon juice - 1/2 cup mayonnaise - Salt and black pepper to taste - 1/4 cup olive oil
1. In a bowl, whisk together the garlic, anchovy fillets, Worcestershire sauce, mustard, lemon juice, and mayonnaise until smooth. 2. Gradually whisk in the olive oil and season the dressing with salt and pepper. 3. In a large salad bowl, combine the romaine lettuce, Parmesan cheese, and croutons. 4. Drizzle the dressing over the salad and toss to combine. Serve immediately.
- 1 head romaine lettuce, chopped - 1/2 cup shaved Parmesan cheese - 1/4 cup olive oil - 2 tablespoons freshly squeezed lemon juice - 1 teaspoon lemon zest - 1 teaspoon honey - Salt and black pepper to taste
1. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, honey, salt, and black pepper to prepare the vinaigrette. 2. In a large bowl, toss the romaine lettuce and shaved Parmesan cheese with the lemon vinaigrette. Serve chilled.
- 1 head romaine lettuce, torn into bite-sized pieces - 1/3 cup shredded Parmesan cheese - 1/3 cup balsamic glaze - 1/4 cup pine nuts, toasted - Salt and black pepper to taste
1. Arrange the romaine lettuce in a salad bowl and sprinkle with shredded Parmesan cheese. 2. Drizzle the balsamic glaze over the salad and top with toasted pine nuts. Finish with a pinch of salt and black pepper. Serve immediately.
- 1 pound fresh green beans, trimmed - 2 tablespoons olive oil - 3 cloves garlic, minced - Salt and pepper, to taste - Juice of half a lemon
1. Bring a large pot of water to a boil and blanch the green beans for 3–4 minutes until they are bright green and tender-crisp. Drain and plunge them into ice water to stop cooking. 2. In a large skillet over medium heat, heat the olive oil. Add the minced garlic and sauté until fragrant, about 30 seconds. Add the drained green beans, toss to coat, and cook for another 2–3 minutes. Season with salt, pepper, and a squeeze of lemon juice before serving.
- 1 pound fresh green beans, trimmed - 3 tablespoons unsalted butter - 1/3 cup sliced almonds - 1 tablespoon lemon juice - Salt and freshly ground black pepper, to taste
1. In a large pot of boiling salted water, cook the green beans for about 4–5 minutes until tender. Drain and transfer them to a bowl of ice water to cool, then drain again. 2. In a large skillet, melt the butter over medium heat. Add the sliced almonds and cook until golden brown. Add the green beans and toss to coat in the almond butter mixture. Season with lemon juice, salt, and pepper, then serve immediately.
- 1 pound fresh green beans, trimmed and cut into 1-inch pieces - 2 cups cream of mushroom soup - 1/2 cup milk - 1 teaspoon soy sauce - 1/4 teaspoon ground black pepper - 1 1/3 cups crispy fried onions
1. Preheat the oven to 350°F (175°C). In a large pot of boiling salted water, cook the green beans for 4–5 minutes until tender-crisp, then drain. 2. In a baking dish, mix the mushroom soup, milk, soy sauce, and pepper together. Add the prepared green beans and half of the crispy fried onions, stirring to combine. Spread evenly and top with the remaining onions. Bake for 25–30 minutes until bubbly and golden on top, then serve hot.
- 4 bone-in pork chops - 3 tablespoons olive oil - 3 cloves garlic, minced - 2 tablespoons lemon juice - 1 tablespoon fresh rosemary, chopped - Salt and pepper to taste
1. **Prepare the Marinade**: In a small bowl, combine olive oil, minced garlic, lemon juice, chopped rosemary, salt, and pepper. 2. **Marinate the Pork Chops**: Place the pork chops in a resealable plastic bag or a shallow dish and pour the marinade over them. Seal or cover and refrigerate for at least 1 hour, up to overnight for more flavor infusion. 3. **Preheat the Grill**: Remove the pork chops from the refrigerator and let them sit at room temperature for about 20 minutes. Preheat your grill to medium-high heat. 4. **Grill the Pork Chops**: Place the pork chops on the grill and cook for 4-5 minutes per side, or until they reach an internal temperature of 145°F (63°C). 5. **Rest and Serve**: Remove the chops from the grill and let them rest for 5 minutes before serving to allow the juices to redistribute. Enjoy with your favorite sides.
- 4 pork chops - 1 cup all-purpose flour - 2 eggs, beaten - 1 cup bread crumbs - 2 tablespoons olive oil - Salt and pepper to taste ##### Applesauce: - 4 apples, peeled, cored, and diced - 1/4 cup sugar - 1/2 teaspoon cinnamon - 1/3 cup water
1. **Prepare the Applesauce**: In a small saucepan, combine apples, sugar, cinnamon, and water. Cook over medium heat, stirring occasionally, until apples are soft and sauce is thickened, about 15-20 minutes. Set aside to cool slightly. 2. **Prepare the Pork Chops**: Season the pork chops with salt and pepper. Place flour, beaten eggs, and bread crumbs in separate shallow dishes. Dredge each pork chop in flour, dip in eggs, and coat with bread crumbs. 3. **Cook the Pork Chops**: Heat olive oil in a large skillet over medium heat. Add pork chops and cook for 4-5 minutes on each side, until golden brown and cooked through (internal temperature should reach 145°F or 63°C). 4. **Serve**: Serve the breaded pork chops with a generous spoonful of applesauce on the side. Enjoy with a fresh salad or mashed potatoes.
- 8 lamb chops, about 1-inch thick - 3 tablespoons olive oil - 3 cloves garlic, minced - 2 teaspoons ground cumin - 2 teaspoons ground coriander - 1 teaspoon ground cinnamon - 1 teaspoon paprika - 1/2 teaspoon cayenne pepper - Salt and freshly ground black pepper, to taste - 2 tablespoons fresh lemon juice - Fresh cilantro, chopped for garnish
1. **Marinate the Lamb Chops** In a small bowl, combine olive oil, minced garlic, ground cumin, ground coriander, ground cinnamon, paprika, cayenne pepper, salt, black pepper, and lemon juice. Mix well to make a marinade. Coat the lamb chops evenly with the marinade, cover, and refrigerate for at least 2 hours or overnight for maximum flavor. 2. **Grill the Lamb Chops** Preheat your grill to medium-high heat. Remove the lamb chops from the refrigerator and let them come to room temperature. Grill the lamb chops for 4-5 minutes on each side for medium-rare, or longer to desired doneness. Let the lamb chops rest for a few minutes before serving, garnished with chopped fresh cilantro. Enjoy with couscous or a fresh salad.
- 1 rack of lamb, frenched (about 8 ribs) - Salt and freshly ground black pepper, to taste - 2 tablespoons olive oil - 1/2 cup fresh breadcrumbs - 2 tablespoons Dijon mustard - 2 cloves garlic, minced - 2 tablespoons fresh rosemary, chopped - 2 tablespoons fresh thyme, chopped - 2 tablespoons fresh parsley, chopped
1. **Prepare the Lamb** Preheat the oven to 425°F (220°C). Season the rack of lamb generously with salt and black pepper. Heat olive oil in an ovenproof skillet over medium-high heat. Sear the lamb on all sides until browned, about 2-3 minutes per side. Remove from heat and set aside. 2. **Crust and Roast the Lamb** In a small bowl, mix breadcrumbs, Dijon mustard, minced garlic, rosemary, thyme, and parsley. Spread the mustard-herb mixture evenly over the meat side of the lamb. Place the lamb back into the skillet, herb-crust side up, and roast in the preheated oven for 15-20 minutes for medium-rare, or until desired doneness. Let rest for 5 minutes before slicing into individual chops. Serve with roasted vegetables or a potato dish for a complete meal.
- 4 wild boar chops - 4 cloves garlic, minced - 2 tablespoons fresh rosemary, chopped - 1/4 cup olive oil - 1 tablespoon balsamic vinegar - Salt and pepper, to taste
1. **Prepare the Marinade**: In a bowl, combine minced garlic, chopped rosemary, olive oil, balsamic vinegar, salt, and pepper. Mix well. 2. **Marinate the Chops**: Place the wild boar chops in a resealable plastic bag or shallow dish. Pour the marinade over the chops, ensuring each piece is well coated. Seal the bag or cover the dish, and refrigerate for at least 2 hours, or overnight for best results. 3. **Grill the Chops**: Preheat your grill to medium-high heat. Remove the chops from the marinade and let them come to room temperature for about 15 minutes. Grill the chops for about 4-5 minutes per side, or until they reach an internal temperature of 145°F (63°C). 4. **Rest and Serve**: Remove chops from the grill and let them rest for 5 minutes before serving. Enjoy with a side of roasted vegetables like carrots, potatoes, and bell peppers. ---
- 4 wild boar chops - Salt and pepper, to taste - 2 tablespoons olive oil - 1/4 cup finely chopped shallots - 1 cup port wine - 1/2 cup beef stock - 1 tablespoon balsamic vinegar - 2 tablespoons unsalted butter
1. **Season the Chops**: Pat the wild boar chops dry with paper towels and season both sides generously with salt and pepper. 2. **Sear the Chops**: In a large skillet, heat olive oil over medium-high heat. Add the chops to the skillet and sear for 3-4 minutes on each side until they are nicely browned and cooked to your desired level of doneness (145°F or 63°C for medium-rare). Remove the chops from the skillet and set aside. 3. **Make the Port Wine Reduction**: In the same skillet, add the finely chopped shallots and sauté until translucent, about 2 minutes. Pour in the port wine and beef stock, scraping up any brown bits from the bottom of the pan. Bring to a boil and let the sauce reduce by half, about 10 minutes. 4. **Finish and Serve**: Reduce the heat to low, add the balsamic vinegar and swirl in the butter until the sauce is smooth and glossy. Return the chops to the skillet to heat through, spooning the sauce over them. Serve the chops with the sauce drizzled on top. These recipes highlight the distinct taste of wild boar and create a memorable dining experience!
- 2 bone-in chicken breasts - 2 tablespoons olive oil - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 teaspoon dried thyme - 1 teaspoon paprika - 2 cloves garlic, minced - 1 lemon, sliced - Fresh rosemary sprigs (optional)
1. **Preheat Your Oven**: Start by preheating your oven to 400°F (200°C). 2. **Prepare the Chicken**: Pat the chicken breasts dry with paper towels to help the skin crisp up. Place them on a baking sheet or in a roasting pan. 3. **Season the Chicken**: In a small bowl, mix together the olive oil, salt, black pepper, thyme, paprika, and minced garlic. Rub this mixture evenly over the entire surface of the chicken breasts. 4. **Add Aromatics**: Place the lemon slices both under and over the chicken breasts. This will infuse the chicken with a bright citrus flavor. If using, place rosemary sprigs around the chicken. 5. **Roast in the Oven**: Roast the chicken in the preheated oven for about 35-40 minutes, or until the internal temperature reaches 165°F (74°C). This ensures the meat is cooked through while remaining juicy. 6. **Let It Rest**: Once cooked, remove the chicken from the oven and let it rest for about 5 minutes. This allows the juices to redistribute throughout the meat. 7. **Serve**: Slice the chicken breasts and serve with your favorite sides, such as roasted vegetables or a green salad, to complete the meal. Enjoy the classic, herb-infused flavors of this traditional roast chicken.
- 400 g spaghetti - 350–400 g Italian sausage, casings removed - 250 g cherry tomatoes, halved - 2 cloves garlic, thinly sliced - 100 ml dry white wine - 3 tbsp extra-virgin olive oil - Pinch of red pepper flakes (optional) - Fresh parsley or basil, salt and black pepper - Grated Pecorino or Parmesan to finish
1. Heat oil in a skillet, add garlic and red pepper flakes; sauté until fragrant. 2. Add sausage, breaking into pieces, and brown well. 3. Add cherry tomatoes and cook until they begin to soften, about 4–5 minutes. 4. Pour in white wine, increase heat slightly and let it reduce by half to concentrate flavor. 5. Meanwhile cook spaghetti until al dente, reserve some pasta water and drain. 6. Toss spaghetti with sausage-tomato mixture, add reserved water if needed for a glossy finish, season and serve with herbs and grated cheese.
- 400 g spaghetti - 400 g Italian sausage, casings removed and browned - 500 ml tomato sauce or passata - 200 g mozzarella, diced or shredded - 50–75 g grated Parmesan or Pecorino - 1 small onion, finely chopped - 2 cloves garlic, minced - 2 tbsp olive oil - Salt, pepper and fresh basil
1. Preheat oven to 190°C (375°F). Cook spaghetti until just under al dente, drain and toss with a little oil. 2. Sauté onion and garlic in olive oil until soft, add browned sausage and tomato sauce; simmer 10 minutes and season. 3. In a large bowl mix spaghetti with half the sauce, half the mozzarella and half the Parmesan. 4. Spread a thin layer of remaining sauce in a baking dish, add the spaghetti mixture, top with remaining sauce and cheeses. 5. Bake 20–25 minutes until cheese is melted and top is golden. Let rest 5 minutes, garnish with basil and serve.
- 4 large Portobello mushrooms - 1/4 cup balsamic vinegar - 2 tablespoons olive oil - 2 cloves garlic, minced - Salt and pepper to taste - 2 tablespoons fresh parsley, chopped
1. **Prepare the Mushrooms:** Clean the Portobello mushrooms by gently wiping them with a damp paper towel. Remove the stems and, if desired, use a spoon to scrape out the gills for a cleaner presentation. 2. **Make the Marinade:** In a small bowl, mix together balsamic vinegar, olive oil, minced garlic, salt, and pepper. Stir well to combine. 3. **Marinate the Mushrooms:** Place the mushrooms in a shallow dish, gill-side up. Pour the balsamic marinade over the mushrooms, ensuring they are well coated. Let them marinate for at least 30 minutes. 4. **Sauté the Mushrooms:** Heat a skillet over medium heat. Add the marinated mushrooms, gill-side down, and cook for about 5 minutes. Flip and cook the other side until the mushrooms are tender and the marinade has reduced to a glaze, about 5 more minutes. 5. **Garnish and Serve:** Sprinkle with fresh parsley before serving. These mushrooms are best served warm as a side dish to accompany a variety of main courses.
- 4 large Portobello mushrooms - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 2 cloves garlic, minced - 2 tablespoons fresh basil, chopped - 2 tablespoons olive oil - Salt and pepper to taste
1. **Prepare the Mushrooms:** Preheat your oven to 375°F (190°C). Clean the mushrooms with a damp paper towel and remove the stems. Use a spoon to remove the gills if preferred. 2. **Make the Stuffing:** In a medium bowl, combine breadcrumbs, Parmesan cheese, minced garlic, chopped basil, olive oil, salt, and pepper. Mix until the ingredients are well combined. 3. **Stuff the Mushrooms:** Place the mushrooms on a baking sheet, gill-side up. Evenly distribute the stuffing mixture into the cavities of the mushrooms, packing it down gently. 4. **Bake the Mushrooms:** Place the baking sheet in the preheated oven and bake for about 20 minutes, or until the mushrooms are tender and the tops are golden brown. 5. **Serve:** Remove the mushrooms from the oven and allow them to cool slightly before serving. Enjoy these savory stuffed Portobello mushrooms as a delightful side dish or a vegetarian main course.
- Tiger prawns (large) - 12 pcs - Unsalted butter - 4 tbsp - Garlic cloves (minced) - 4 cloves - Lemon juice - 2 tbsp - Fresh parsley (chopped) - 2 tbsp - Salt - to taste - Black pepper - to taste - Lemon wedges - for serving
1. **Prepare the Butter Mixture:** In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook gently for about 2 minutes until fragrant. Remove from heat and stir in the lemon juice, chopped parsley, salt, and pepper. Allow it to cool slightly. 2. **Marinate and Grill:** Preheat the grill to medium-high heat. Clean and devein the tiger prawns, keeping the shells on for flavor. Brush the prawns generously with the garlic butter mixture and let them marinate for about 10 minutes. Grill the prawns for 2-3 minutes on each side until they turn pink and are cooked through. Serve immediately with lemon wedges.
- Tiger prawns (cleaned) - 12 pcs - Olive oil - 3 tbsp - Red chili flakes - 1 tsp - Garlic cloves (minced) - 3 cloves - Lemon (zested and juiced) - 1 - Fresh cilantro (chopped) - 2 tbsp - Salt - to taste - Black pepper - to taste
1. **Prepare the Seasoning:** In a bowl, combine olive oil, red chili flakes, minced garlic, lemon zest, lemon juice, salt, and black pepper. 2. **Cook the Prawns:** Heat a large skillet over medium-high heat. Add the seasoned prawns and cook them in the skillet for about 3 minutes on each side, or until they are pink and opaque. Remove from the heat and sprinkle with fresh cilantro. Serve hot with extra lemon wedges on the side for squeezing over the prawns.
- 1 pound Brussels sprouts, trimmed and halved - 3 tablespoons olive oil - Salt and pepper to taste - 3 tablespoons balsamic vinegar - 1 tablespoon honey (optional for added sweetness)
1. **Preheat and Prepare**: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup. 2. **Season the Sprouts**: In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until well coated. 3. **Roast in the Oven**: Spread the Brussels sprouts in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, or until they are golden brown and crispy, turning them halfway through for even roasting. 4. **Prepare the Balsamic Glaze**: While the sprouts are roasting, combine the balsamic vinegar and honey (if using) in a small saucepan. Simmer over low heat for 5-7 minutes until slightly reduced and syrupy. 5. **Combine and Serve**: Once the Brussels sprouts are roasted, drizzle the balsamic glaze over them and toss to coat evenly. Serve immediately as a delicious and healthy side dish.
- 4 ripe plum tomatoes - 1 head of butter lettuce - 8 oz fresh mozzarella cheese - A handful of fresh basil leaves - 2 tablespoons extra virgin olive oil - 1 tablespoon balsamic vinegar - Salt and freshly ground black pepper, to taste
1. Wash and dry the butter lettuce, then tear it into bite-sized pieces. Arrange it as the base on a large serving platter or in a salad bowl. 2. Slice the plum tomatoes and mozzarella cheese into even 1/4-inch thick slices. 3. Arrange the tomato and mozzarella slices alternately over the butter lettuce. Tuck fresh basil leaves among the slices. 4. Drizzle the assembled salad with extra virgin olive oil and balsamic vinegar. Sprinkle with salt and freshly ground black pepper to taste. 5. Serve immediately and enjoy a taste of Italy with every bite.
- 4 slices of whole-grain or sourdough bread - 2 ripe plum tomatoes - 1 head of butter lettuce - 2 tablespoons of mayonnaise - 1 tablespoon Dijon mustard - 4 slices of cooked bacon (optional) - Salt and freshly ground black pepper, to taste
1. Toast the slices of bread until golden brown. 2. Wash and dry the butter lettuce, then prepare the plum tomatoes by slicing them into thin rounds. 3. In a small bowl, mix the mayonnaise and Dijon mustard together until well combined. Spread this mixture evenly over one side of each slice of toasted bread. 4. Layer the butter lettuce on two of the bread slices. Add tomato slices over the lettuce, seasoning them with salt and pepper. 5. If using, layer bacon slices on top of the tomatoes. 6. Top with the remaining bread slices, mayonnaise side down, and press gently to set the sandwich. 7. Cut each sandwich in half and serve immediately. Enjoy a satisfying and refreshing take on a classic sandwich.
- 1 lb beef steak, thinly sliced - 1 bunch young green onions (tops only), sliced into 2-inch pieces - 1-2 hot chili peppers, thinly sliced - 2 tablespoons soy sauce - 2 tablespoons oyster sauce - 1 tablespoon vegetable oil - 1 teaspoon sesame oil - 1 tablespoon minced garlic
1. Heat the vegetable oil in a large skillet or wok over high heat. Add the minced garlic and sliced hot chili peppers, stir-frying for about 30 seconds until fragrant. 2. Add the thinly sliced beef steak to the skillet, stirring constantly for about 3-4 minutes until the beef is browned. 3. Incorporate the soy sauce and oyster sauce into the skillet, combining well with the beef. 4. Toss in the sliced green onion tops, stir-frying for another 2 minutes until they are slightly wilted but still vibrant. 5. Drizzle sesame oil over the stir-fry mixture, give it a final stir, and serve immediately with rice or noodles.
- 1 lb beef steak, cut into 1-inch cubes - 1 bunch young green onion tops, cut into 2-inch lengths - 1 hot chili pepper, minced - 1/4 cup soy sauce - 2 tablespoons sake (or dry white wine) - 1 tablespoon mirin (sweet rice wine) - 1 tablespoon sugar - Bamboo or metal skewers
1. In a mixing bowl, combine soy sauce, sake, mirin, sugar, and minced hot chili pepper to create a marinade. Mix until the sugar dissolves completely. 2. Add the beef cubes to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes for the flavors to meld. 3. Preheat a grill or broiler to medium-high heat. If using bamboo skewers, soak them in water for about 20 minutes to prevent burning. 4. Thread the beef cubes and green onion pieces onto the skewers, alternating between the two. 5. Grill or broil the skewers for about 3-4 minutes on each side, or until the beef is cooked to your preferred level of doneness. Serve hot.
- 1 pound ground beef - 1 can (28 ounces) crushed tomatoes - 3 cloves garlic, minced - 1 white onion, finely chopped - 2 tablespoons olive oil - Salt and pepper, to taste - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1/2 cup red wine (optional) - Spaghetti noodles, cooked according to package instructions - Grated Parmesan cheese (for serving)
1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic and sauté until the onion becomes translucent, about 3-4 minutes. 2. Add the ground beef to the skillet and cook until browned, breaking it apart with a wooden spoon. Drain excess fat if necessary. 3. Stir in the crushed tomatoes, wine (if using), oregano, and basil. Season with salt and pepper to taste. Bring the sauce to a simmer and let it cook for 20-30 minutes, allowing the flavors to meld. 4. While the sauce simmers, cook the spaghetti noodles according to the package instructions. Drain and set aside. 5. Serve the spaghetti topped with the Bolognese sauce and a sprinkle of grated Parmesan cheese. ---
- 1 pound ground beef - 1 can (14.5 ounces) diced tomatoes - 3 cloves garlic, minced - 1 white onion, finely chopped - 4 large bell peppers, tops removed and seeds cleaned - 1 cup cooked rice - 1 cup shredded mozzarella cheese - 2 tablespoons olive oil - Salt and pepper, to taste - 1 teaspoon dried thyme - 1 teaspoon paprika
1. Preheat the oven to 375°F (190°C). 2. Heat olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until the onion is translucent, about 3-4 minutes. 3. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain any excess fat. 4. Stir in the diced tomatoes, cooked rice, thyme, paprika, and season with salt and pepper. Let the mixture simmer for about 5 minutes to let the flavors blend. 5. Place the cleaned bell peppers upright in a baking dish. Fill each pepper with the beef and rice mixture. 6. Top each stuffed pepper with shredded mozzarella cheese. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until the peppers are tender and the cheese is bubbly. 7. Serve warm, garnished with additional herbs if desired.
- 400 g spaghetti - 350–400 g mixed mushrooms (cremini, porcini or button), sliced - 300–350 g Italian sausage, casings removed - 2 shallots or 1 small onion, finely chopped - 2 cloves garlic, minced - 100 ml dry white wine - 3 tbsp olive oil or 1 tbsp butter + 2 tbsp oil - Fresh thyme or parsley - Salt and black pepper - Grated Parmesan to serve
1. Heat oil (or butter + oil) in a skillet, sauté shallots/onion until soft, add garlic and cook 1 minute. 2. Add sausage and brown, breaking it up; remove to a plate once nicely colored. 3. In the same pan add mushrooms, increase heat and cook until they release their liquid and brown. 4. Return sausage to pan, deglaze with white wine and let reduce slightly. 5. Season, simmer briefly to combine flavors. Cook spaghetti until al dente, reserve water and drain. 6. Toss pasta with sausage-mushroom sauce, add a splash of pasta water if needed, finish with herbs and Parmesan.
- Soft shell crabs (4) - Buttermilk (1 cup) - All-purpose flour (1 cup) - Cornmeal (1/2 cup) - Old Bay seasoning (1 tablespoon) - Salt and pepper to taste - Vegetable oil, for frying - Mayonnaise (1/2 cup) - Dijon mustard (1 tablespoon) - Capers, chopped (1 tablespoon) - Lemon juice (1 tablespoon) - Garlic, minced (1 clove) - Paprika (1 teaspoon)
1. **Prepare the Crabs:** Clean the soft shell crabs by removing the gills, apron, and face. Rinse under cold water and pat dry with a paper towel. 2. **Marinate:** Place the crabs in a bowl with the buttermilk, allowing them to soak for at least 30 minutes in the refrigerator. 3. **Make the Breading:** In a shallow dish, combine flour, cornmeal, Old Bay seasoning, salt, and pepper. Mix well. 4. **Heat the Oil:** In a large skillet or deep fryer, heat vegetable oil to 350°F (175°C). 5. **Coat the Crabs:** Remove the crabs from the buttermilk, letting any excess drip off. Dredge in the flour mixture, ensuring they are well-coated. 6. **Fry the Crabs:** Gently place the crabs in the hot oil, frying for about 3-4 minutes on each side or until golden brown and crispy. Remove and drain on paper towels. 7. **Prepare the Remoulade:** In a small bowl, combine mayonnaise, Dijon mustard, chopped capers, lemon juice, minced garlic, and paprika. Mix until smooth. 8. **Serve:** Plate the fried crabs immediately with a side of remoulade sauce for dipping. Enjoy your delicious Southern-style appetizer! ______
- Soft shell crabs (4) - Tempura batter mix (1 cup) - Ice-cold water (1 cup) - Rice flour (1/2 cup) - Salt (1/2 teaspoon) - Vegetable oil, for frying - Soy sauce (1/4 cup) - Rice vinegar (2 tablespoons) - Citrus juice (such as lemon or lime) (2 tablespoons) - Green onions, thinly sliced (1 tablespoon) - Ginger, grated (1 teaspoon)
1. **Prepare the Crabs:** Clean the soft shell crabs by removing the gills, apron, and face. Rinse under cold water and pat dry with a paper towel. 2. **Mix the Tempura Batter:** In a bowl, mix the tempura batter mix with ice-cold water, stirring lightly. Keep the batter somewhat lumpy for the best texture. 3. **Heat the Oil:** In a deep fryer or large pot, heat the vegetable oil to 350°F (175°C). 4. **Coat the Crabs:** Lightly dust the crabs with rice flour to help the batter stick. Dip each crab into the tempura batter, allowing excess to drip off. 5. **Fry the Crabs:** Carefully place the crabs in the hot oil, frying for about 2-3 minutes on each side or until crispy and golden brown. Remove and drain on paper towels. 6. **Make the Ponzu Sauce:** In a small bowl, combine soy sauce, rice vinegar, citrus juice, green onions, and grated ginger. 7. **Serve:** Arrange the tempura-style crabs on a platter with a small dish of ponzu sauce for dipping. Enjoy this crispy and tangy appetizer!