500g of linguine, 1 kg of meatball, 200 g of parmigiano, 1 clove of garlic, fresh parsley, thyme, 800 g of tomato sauce, olive oil, 1 onion, salt and pepper
Preparation
1. Cook the pasta in boiling water that you salt at the last moment. Don't add oil to the water, unnecessary, On the other hand at the end of cooking when you drain your pasta, add a little oil oil so that is does not stick.
2. Prepare the tomato sauce: fry a little garlic and chopped onion in olive oil, then add the tomato sauce. Add aromatic herbs and simmer for 30 minutes over very low heat.
3. Prepare the meatballs: in a large salad bowl, mix the meatball, the chopped parsley, the parmigiano and minced garlic.
4. Brown the meatballs for 6 -7 minutes in a pan with a little bit of olive oil.
5. Serve the pasta in tomato sauce with the meatballs and fresh basil.
200 g dark chocolate, 100 g salted butter, 100 g sugar, 2 tbs flour, 3 eggs
Preparation
1. In a thick bottom pan, melt the chocolate and the butter on medium heat. Mix constantly to avoid the ingredients from sticking and burning. Remove from heat as soon as the chocolate is liquid and place it in a bowl at room temperature.
2. Preheat the oven at 210c (410F) – or 400F if your oven doesn’t have the option to heat to 410F.
3. Add the eggs to the melted chocolate and butter, mix well, for best results use a handheld whisk.
4. Next use a spoon to add mix in the sugar, mix well and add the flour. Stir until you obtain a smooth mix.
5. Lightly grease a rectangular bread baking mold by coating it with butter on all inner sides. Pour the mix in the bake mold and bake for ~15- 20 minutes at 400F (or 13-15 minutes at 210c/410F). The cake will be done when the edges start to get golden and separate from the baking mold. The center might still be soft.
8. Let the cake cool down for 5 minutes for the rectangle mold.
9. Serve the cake immediately with fresh berries and basil or mint. You can also serve it with ice cream, whipped cream!
1/2 cup butter, 1 cup white sugar, 2 large eggs, 1 teaspoon vanilla extract, 1/3 cup cocoa powder, 1/2 cup all-purpose flour, 1/4 teaspoon salt, 1/4 teaspoon baking powder, icing sugar
Preparation
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
optional: more sea salt, balsamic vinegar, chopped tomatoes or basil
Preparation
1. Cut the eggplant into shapes and sizes you prefer. Trim off and discard the stem and the ends. Set aside.
2. In a large bowl, dissolve the salt in 1/2 cup warm water. Once the salt is fully dissolved, add 4 to 6 cups of cool water, mix well.
3. Put the eggplant into the salt water. Set a plate or pot lid over the eggplant to keep the pieces submerged. Let sit for about 30 minutes.
4.Meanwhile, heat the oven to 190°C.
5. After the eggplant has soaked, drain it, and pat the pieces dry with paper towels or a clean, lint-free kitchen towel. Lay the eggplant on a baking sheet (or sheets, depending on how much eggplant you decided to cook) in a single layer. Do not overlap. Leave a bit of space between the pieces so they bake evenly and attractively.
6.Lightly brush or spray with oil. Turn all the pieces over and brush or spray the other side. Bake until the underside has browned nicely, 10 to 15 minutes. Turn all the pieces over and bake until that side is browned; about 10 more minutes.
7.Use the baked eggplant in a recipe or serve alone sprinkled with salt, drizzled with balsamic vinegar, or topped with chopped tomatoes and/or basil.
6 tablespoons olive oil, 2 red bell peppers, 500 g of portobello mushrooms, 1 teaspoon salt, 1 pizza dough, 3 cloves garlic, basil leaves, 1 mozzarella, 80 g of parmesan, 250g of bacon and pepper
Preparation
1. Heat the oven to 220 degrees. In a frying pan, heat 3 tablespoons of the oil over moderately high heat. Put the peppers in the pan and cook, stirring occasionally for 10 minutes. Add the mushrooms and the salt and cook, stirring occasionally, until the mushroom are golden.
2. Meanwhile, bake the pizza dough
3. Take out from the oven, spread the mushrooms and bell peppers on the pizza crust. Bake for 12 minutes. Sprinkle on the garlic, black pepper and basil. Top with the mozzarella and then with the parmesan. Drizzle with the remaining 3 tablespoons oil. Bake until the cheese is bubbling and beginning to brown.
350g Whole wheat penne pasta, 200g fresh spinach, 1 small packet of peas (frozen or can), 1/2 cup pesto sauce, 1/4 cup Parmesan cheese, salt
optional: 1/4 cup pine nuts
Preparation
1. Cook pasta to aldente stage, about 8-10 minutes. Transfer to a big bowl and add the other ingredients except spinach.
2. Let the pasta cool for a couple of minutes before adding the spinach so it doesn't wilt too much. If you are using frozen peas cook them before adding to the pasta. Serve.
1 kg seabass, 5 garlic cloves minced, 2 tablespoon extra virgin olive oil, 4 tablespoon fresh parsley leaves, 2 teaspoon of ground black pepper, 4 teaspoons salt, 2 lemon wedges, 250 g of red pepper, 250 g of green pepper, 300 g of red skin potatoes, 1 rosemary. Option: 1/3 cup of white wine
Preparation
1. Preheat oven to 220 degrees
2. Arrange the potato and peppers slices on a large non-stick baking tray. Drizzle over 1 tbsp oil and scatter with the rosemary, a pinch of salt and a good grinding of pepper. Toss everything together well and roast for 25 mins, turning over halfway through, until the potatoes are golden and crisp at the edges.
2. In a cup, mix garlic, olive oil, salt, and black pepper
3. Place fish on top.
4. Rub fish with oil mixture.
5. Pour wine over fish.
6. Bake fish, uncovered, for 15 minutes, then sprinkle with parsley and continue to bake for 5 more minutes
7. Drizzle remaining pan juices over fish and garnish with lemon wedges
1 avocado, 2 tbsp of ricotta, lemon 1/2 juiced, 2 slices of multigrain sourdough toasted, smoked salmon 75g, 1/4 cucumber and arugula salad.
Dressing: Mintfinely chopped to make 1 tbsp, lemon½, zested and juiced, tomato1, finely diced
Preparation
1. Make the dressing by mixing all the ingredients together with some seasoning.
2. Halve the avocado, remove the stone and scoop the flesh into a bowl. Add the ricotta and lemon juice and mash everything with a fork. Season well with salt and black pepper.
3. Divide the avocado between the toasted bread, add the smoked salmon and cucumber. Spoon over the dressing, then top with the arugula salad.
500g pasta, 500g shrimps, 1 shallot, 1 garlic cloves, 20 cl of white wine, 50g of parmesan, 2 cups of fresh cream, 100 g of parsley, harissa mix special blend, 2 tbsp butter, 1/2 onion
Preparation
1. Add 500g pasta to a pot of boiling water with 1 Tbsp salt and cook according to package instructions until al-dente. Drain without rinsing and set aside.
2. While pasta is cooking, prepare the shrimp and sauce. Season shrimp with 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp paprika. Place a large, non-stick pan over medium/high heat and add 1 Tbsp oil. Once oil is hot, add shrimp in a single layer and cook 2 min per side or just until cooked through and no longer translucent. Remove to a separate dish to prevent overcooking.
3. In the same hot pan, add 2 Tbsp butter with finely chopped onion and sauté until soft and golden (3-5 mins), stirring often. Add minced garlic and sauté another minute until fragrant. Stir 20 cl of white wine and boil down until there is only 25% of the liquid left.
4. Stir in 2 cups cream, bring to a light boil then simmer 2 min. Sprinkle sauce with 1/3 cup parmesan cheese and stir just until creamy and smooth. Let it come just to a simmer without boiling then turn off the heat and season sauce with more salt, pepper and harissa mix.
5. Stir in the drained pasta and cooked shrimp, tossing until pastas are well coated in sauce. Serve in warm pasta bowls with a generous sprinkle of finely chopped parsley, more parmesan cheese and some freshly cracked black pepper.
250 g of farfalle pasta, 2 tablespoons butter, 2 tablespoons oil, 500g of fresh shitake mushrooms, 1/4 cup of minced garlic, 1/2 cup of fresh cream, 1 teaspoon salt, 1/4 cup parmesan cheese, 100 g of spinach, 6 slices of goat cheese
Preparation
1. Cook the pasta according to package directions. Drain and set aside.
2. Heat the butter and oil in a large skillet or pot over medium high heat. Add the mushrooms and saute until golden brown and soft, 5-10 minutes. The mushrooms will cook down and reduce in size. Add the garlic and fresh cream and salt.
3. In a large pot, toss the pasta with the mushroom sauce from step two.
4. While the pasta is still warm, stir in the Parmesan cheese. Just before serving, stir in the spinach and goat cheese, or just top each serving with a few slices of goat cheese.
2 chicken breasts, 1 tablespoon oil, salt, pepper, 1 garlic clove, 1 mozzarella cheese, 500 g of asparagus, 2/3 cup shredded parmesan cheese, 2 tablespoons butter, 1/2 lemon, thinly sliced.
Preparation
1. Preheat oven to 250 degrees. Use a sharp knife to slice each chicken breasts horizontally to form a pocket - be sure not stop cutting about 1/2 inch from the ends and other side so that you aren't cutting all the way through the chicken breasts.
2. Rub chicken with oil on both sides, then season with salt and pepper, garlic, and dried herbs and use fingertips to rub seasonings into the chicken.
3. Open the pocket and place two slices of mozzarella cheese, then 3-4 asparagus stalks, and lastly sprinkle with 1/4th of the parmesan cheese before closing the pocket and using toothpicks to secure the pocket closed.
4. Melt butter in the oven. Once butter is melted. Immediately add chicken to pan, cook for about 2 minutes until browned, then flip and cook another 2 minutes til browned on the other side. Top chicken with lemon slices.
5. Bake in preheated oven for 15-25 minutes until chicken is cooked through, cheese is melted, and asparagus is tender. Spoon any extra sauce from the pan over chicken and remove toothpicks before serving.
1 kg of raclette cheese, veggies, cold cut, onions, pickles, bread.
Preparation
Melt the cheese in the pan, cut the veggies, cold cut, onions and pickles in your plate and just scrape the cheese on the top of all of those ingredients!
4 / 5 Kg of potato, 2 yellow onions, 2 packet of streaky bacon, white wine, 1 reblochon, 2/3 slices of butter, salt and pepper
Preparation
1. Cook potatoes in boiling water and the bacon in a pan.
2. Peel the cooked potatoes and cut them into slightly thick slices.
3. In a skillet, melt the sliced onions in the butter, then add the streaky bacon and the potatoes in a simmer the potato, simmer 15 min.
4. Add the white wine, salt lightly and pepper and mix.
5. Distribute the preparation in a gratin dish, and place the reblochon cut in half crosswise on top.
6. Cover with aluminium foil and bake at 180 degrees for 30 minutes. 5 minutes before the end of cooking, remove the aluminium foil and brown to give a nice colour.
1. Preheat the grill to 375 degrees F (medium-high).
2. In a large bowl, add the beef. Sprinkle evenly with the seasoning salt, garlic cut in small pieces, and pepper. Use your hands to mix the ingredients until they are just combined.
3. Divide the meat mixture into fourths. Take 1/4 of the meat mixture and use your hands to press it into the shape of a hamburger patty that is about 3/4 inch thick. Make an indention in the middle of the patty to prevent bulging in the center of the hamburger as it cooks. Repeat with the remaining meat mixture, making 4 hamburgers.
4. Place the burgers on the grill. Cook 4-5 minutes on the first side. Flip the burgers over and cook an additional 4-5 minutes, until the burgers have reached the desired doneness.
5. If adding cheese, lay a slice of cheese on each burger patty about 1 minute before taking the burgers off the grill, so the cheese has a chance to melt.
Serve the burgers on hamburger buns with optional hamburger toppings.
1. Heat oven to 180 degrees. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper.
2. If you want to make life easy, simply put 225g butter, 225g caster sugar, 4 eggs, 225g self-raising flour, 3 tbsp milk and 1 tsp vanilla extract into a food processor and whizz for 1-2 mins until smooth.
3. If you prefer to mix by hand, beat 225g butter and 225g caster sugar together, then add 4 eggs, one at a time, mixing well after each addition.
4. Fold through 225g self-raising flour, 3 tbsp milk and 1 tsp vanilla extract until the mixture is smooth.
5. Divide the mixture between 2 bowls. Stir 2 tbsp cocoa powder into the mixture in one of the bowls. Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately.
6. When all the mixture has been used up (and if young kids are doing this, you’ll need to ensure the base of the tin is fairly evenly covered), tap the bottom on your work surface to ensure that there aren’t any air bubbles.
7. Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.
8. Bake the cake for 45-55 mins until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack and leave to cool.
3 Tablespoons(43g)unsalted butter, plus 3-4 more Tablespoons for the pan, 1 cup(125g)all-purpose flour, 1 Tablespoonsugar, 1/8 teaspoonsalt, 3/4 cup(180ml)whole milk, at room temperature*, 1/2 cup(120ml) room temperaturewater, 2largeeggs, at room temperature, 1and 1/2 teaspoonspure vanilla extract
Preparation
1. Melt 3 Tablespoons of butter in the microwave or on the stove. Cool for about 5 minutes before using in the next step. The remaining butter is for the skillet.
2. Combine the cooled melted butter, flour, sugar, salt, milk, water, eggs, and vanilla to a blender or large food processor. If you don’t have a blender or food processor, use a large mixing bowl and whisk by hand. Blend on medium-high speed for 20-30 seconds until everything is combined. The mixture will be silky smooth and the consistency of cream. Cover the blender tightly or pour into a medium bowl, cover tightly, and chill in the refrigerator for 30-60 minutes.
3. Cook the crepes:Use the remaining butter for greasing the pan between each crepe. Place an 8-inch skillet over medium heat and generously grease it with some of the reserved butter. If you don’t have a skillet this size, use a larger one but make sure you keep the crepes thin. Once the skillet is hot, pour 3-4 Tablespoons (closer to 3 is best) of batter into the center of the pan. Tilt/twirl the pan so the batter stretches as far as it will go. The thinner the crepe, the better the texture. Cook for 1-2 minutes, then flip as soon as the bottom is set. Don’t wait too long to flip crepes or else they will taste rubbery. Cook the other side for 30 seconds until set. Transfer the cooked crepe to a large plate and repeat with the remaining batter, making sure to butter the pan between each crepe. If desired, separate each crepe with parchment paper so they do not stick together. Though, if using enough butter in your pan, the crepes won’t stick.
You can eat with jam, sugar, brown sugar, fruits, whipping cream, chocolate..
2 tbsp.extra-virgin olive oil, 1 kg of corn fe yellow chicken supreme, salt, Freshly ground black pepper, 2 tbsp.butter, 1large onion, chopped , 1large carrot, peeled and chopped, 1celery stalk, chopped, 8 oz.mushrooms, sliced, 2 tbsp.all-purpose flour, 1/2 c. white wine, 1 c.heavy cream, 2 tbsp.freshly chopped parsley, 2 tsp.freshly thyme leaves
Preparation
1. In a large high-sided skillet over medium heat, heat oil. Season chicken on both sides with salt and pepper then add to skillet and cook until golden, 5 minutes per side. Remove from skillet and set aside on a plate.
2. In the same skillet add butter and melt then add onion, carrot, celery, and mushrooms and cook until soft, 5 minutes. Add flour and cook 1 minute. Pour in wine and scrape up any bits on the bottom of pan and reduce wine by half, 7 minutes.
3. Add cream and season with parsley, thyme, and salt and pepper. Add chicken back to pan and simmer until chicken is cooked through and sauce is thickened, 15 minutes.
6large eggs, 1 kg potato chat, peeled and cut into 1/8" thick slices, 1 1/4 c.olive oil, 1large onion, very thinly sliced, Finely chopped parsley, for garnish
Preparation
1. In medium bowl, beat eggs with 3/4 teaspoon salt; set aside. In large bowl, toss potatoes with 1/4 teaspoon salt.
2. In 10-inch nonstick skillet, heat oil on medium. Add potatoes; cook 10 to 12 minutes or until tender but not falling apart, gently turning occasionally. With slotted spoon, transfer potatoes back to large bowl.
3. To skillet, add onion; cook 12 minutes or until very tender, stirring occasionally. With slotted spoon, transfer onion to bowl with potatoes. When potato-onion mixture has cooled slightly, gently stir in eggs until well combined.
4. Drain all but 2 teaspoons oil from skillet (reserve oil for another use); heat on medium-high 1 minute. Add egg-potato mixture to skillet, spreading in even layer; reduce heat to medium. Cook 7 minutes or until eggs are mostly set and edges are browned.
5. Loosen edges with rubber spatula. Remove skillet from heat and cover with large plate; carefully invert, holding plate and skillet together. Slide omelet back into skillet. Cook on medium 3 minutes or until bottom and center are set. Serve warm or at room temperature, garnished with parsley.
Bon appétit!
6 pers
Best Spanish Potato Omelet
By The New Luncher
40 min
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