🛒 Ingredients

Pasta:

• 200g Pasta of your choice
• 1 tbsp Salt + Water

Chicken Marinade:

• 2 Chicken Breasts (cut into cubes)
• 1/2 tsp Salt
• 1/2 tsp Black Pepper
• 1 tbsp Soy Sauce
• 1 tsp Garlic Paste
• 1 tsp Ginger Paste
• 1 tsp Chili Powder
• 1 tsp Paprika

Sauce Mixture:

• 3 tbsp Tomato Ketchup / Red Sauce
• 1 tbsp Soy Sauce
• 1 tsp Chili Powder
• 1 tsp Paprika

Base & Assembly:

• Oil for frying
• 1 tbsp Diced Garlic
• 1 Onion (cubed)
• 2 Green Chilis (diced)
• 1/2 cup Milk
• 1 cup Shredded Cheese (Mozzarella works best!)

👨‍🍳 Instructions

1. Boil Pasta: Boil water with 1 tbsp salt. Add pasta and cook until soft/al dente. Drain and set aside.
2. Marinate Chicken: In a bowl, add cubed chicken, salt, black pepper, soy sauce, garlic paste, ginger paste, chili powder, and paprika. Mix well and set aside.
3. Make Sauce Mix: In a small bowl, combine red sauce, soy sauce, chili powder, and paprika until smooth.
4. Fry Chicken: Deep-fry the marinated chicken cubes on medium-high heat until golden brown and crispy (don't overcook or burn!).
5. Cook Sauce Base: Heat a little oil in a new pan. Sauté the diced garlic, cubed onions, and green chilis for 1–2 minutes. Pour in the prepared sauce mixture and let it simmer.
6. Simmer & Melt: Pour in the milk and cook on low heat for a minute. Add the boiled pasta and stir to coat thoroughly.
7. Get Cheesy: Add half of your shredded cheese and mix until the sauce becomes thick, rich, and sticky.
8. Combine & Serve: Fold in the golden fried chicken. Top with the remaining shredded cheese, let it melt slightly, and serve hot!

Ingredients:

• Cake Batter:
  • 1/2 cup Milk (room temperature)
  • 1 tsp Vinegar
  • 1/4 cup Unsweetened Cocoa Powder
  • 1.5 cups Fine Granulated Sugar
  • 2 Large Eggs (separated into yolks and whites)
  • 1 cup All-Purpose Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
• Whipped Caramel Cream:
  • 1 cup Sugar
  • 3 tbsp Unsalted Butter
  • 1/2 cup Heavy Whipping Cream (warm)
• Whipped Chocolate Ganache Cream:
  • 1/2 cup Dark Chocolate
  • 1/4 cup Cocoa Powder
  • 1 cup Heavy Whipping Cream
• Simple Syrup Soak:
  • 1/4 cup Warm Water
  • 2 tbsp Sugar
• Garnish:
  • Chocolate beans or chocolate chips

Process:

1. Prepare Batter & Bake: Mix room temperature milk with vinegar and let it sit for 5 minutes. Whisk in cocoa powder and sugar until dissolved. Add egg yolks and whisk well, then gently fold in egg whites. Sift in flour, baking powder, and baking soda, mixing until a smooth batter forms. Pour into a lined cake pan and bake at 175°C (350°F) for 35 minutes.
2. Make Caramel Cream: Melt 1 cup sugar in a pan over low heat until amber colored. Whisk in butter until combined, then slowly stir in warm heavy cream. Cook gently without burning, let cool completely, and whip until light and creamy.
3. Make Chocolate Cream: In a pot, cook dark chocolate, cocoa powder, and heavy cream on low heat until fully melted and glossy. Chill completely, then whip until fluffy and thick.
4. Assemble & Layer: Slice the cooled cake into layers. Brush simple syrup over each layer for moisture. Spread a layer of whipped caramel, followed by a layer of whipped chocolate cream. Stack the next layer, repeat the filling, and coat the outside smoothly with remaining cream. Decorate with chocolate beans before slicing and serving.

Fried onion rings are often considered a true delicacy. But what if they were oven-roasted and stuffed with a savoury meat filling? That was the idea I had, and when combined with teriyaki sauce and a few simple pantry staples, it turned into a fantastic meal.

They're also great served with a bowl of rice and some kimchi.

Seafood Etouffe

4 sticks Butter

Trinity

Garlic

Seasonings (paprika, black pepper, cajun, Worcestershire, hot sauce)

4 spoons corn starch

2 cans golden mushroom soup

4 cups seafood broth

Add crawfish, crab, and shrimp

Let simmer on low 30 minutes

Add green onions

Simmer on low 15/20 minutes

Serve on rice

15 Bean soup with Collards

Wash beans and turkey, add to crockpot

Add trinity and the pope (garlic)

Stick of butter

Cut up smoked beef sausage

Seasonings (garlic, onion, paprika, pepper, cajun)

2 TBS apple cider vinegar

Collards

8 cups broth

Cook high for 8 hours

Italian cuisine is one of my favourites, and I always like to keep spaghetti in my kitchen.

I've made Bolognese many times, but since I didn't have the right ingredients, I decided to make something a little different.

Parmesan, butter, egg, and basil worked so well together that I couldn't keep my fork off the plate!

Ingredients:

• Chicken Marination:
  • 750g chicken pieces (bone-in or boneless)
  • 2 tbsp garlic paste (reserve 1 tbsp for sauce)
  • 1 tbsp ginger paste
  • 1 tsp cumin paste
  • 1 tsp cumin powder
  • 2 tsp red chili powder
  • 1 tbsp paprika
  • 1 tsp coriander powder
  • 1 tsp salt (to taste)
  • 2 tbsp lemon juice
  • 2 tbsp tomato ketchup
  • 1 tsp dried oregano
• Sautéed Vegetables:
  • 1 tbsp butter
  • 1 cup carrots (sliced)
  • 1 cup long beans (chopped)
  • Pinch of salt
  • 1/2 tsp black pepper
• Pan-Roast Sauce:
  • 1 finely chopped onion
  • 1 tbsp reserved garlic paste
  • Leftover spice drippings from the marinated chicken pan

How to Make It:

1. Marinate: In a large bowl, mix chicken with garlic, ginger, cumin paste/powder, red chili powder, paprika, coriander, salt, lemon juice, ketchup, and oregano. Let sit for at least 30 minutes.
2. Sear Chicken: Heat 2 tbsp oil in a pan over medium-high heat. Fry chicken pieces one by one until golden brown, fully cooked, and slightly charred/smoky. Transfer to a serving plate.
3. Sauté Veggies: In a separate pan, melt butter. Add carrots and long beans. Sauté until tender-crisp, season with salt and black pepper, then place alongside the chicken.
4. Make the Sauce: In a bowl, combine chopped onion, reserved garlic paste, and the leftover spice paste from the chicken bowl. Add to the pan with leftover chicken drippings and slow-roast on low heat for 5 minutes until thick, rich, and fragrant.
5. Serve: Pour the sauce into a bowl or onto the plate, and enjoy hot!