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A rich and flavourful Italian beef ragu made with tender beef, aromatic vegetables and fragrant herbs. Perfect for a comforting meal on a chilly night

1 kg beef chuck roast, trimmed and cut into cubes

2 tablespoons olive oil

1 onion, finely chopped

2 celery sticks, finely chopped

2 carrots, peeled and finely chopped

4 garlic cloves, minced

2 bay leaves

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon dried thyme

1/2 cup red wine

1 can (400g) crushed tomatoes

1 cup beef broth

Salt and freshly ground pepper to taste

Heat the olive oil in a large pot over medium-high heat

Add the beef and cook for 5-7 minutes or until browned on all sides

Remove the beef from the pot and set aside

Add the onion, celery, carrots and garlic to the pot and cook for 5 minutes or until softened

Add the bay leaves, oregano, basil and thyme to the pot and stir to combine

Pour in the red wine and scrape up any browned bits from the bottom of the pot with a wooden spoon

Add the crushed tomatoes and beef broth to the pot

Return the beef to the pot and stir to combine

Bring the mixture to a simmer, then reduce the heat to low and cover

Cook for 1-2 hours or until the beef is tender and the sauce is thickened

Season with salt and freshly ground pepper to taste

Serve hot with your favourite pasta and a sprinkle of grated parmesan cheese, if desired

Beef Ragu

A delectable Greek pastry filled with spinach and feta cheese, wrapped in crispy phyllo dough layers

1 pound fresh spinach, stems removed and chopped

1/2 pound feta cheese, crumbled

1/2 cup finely chopped onion

3 cloves garlic, minced

2 eggs, beaten

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon ground nutmeg

1/2 cup unsalted butter, melted

1/2 pound phyllo dough, thawed and at room temperature

Preheat the oven to 350°F (175°C).

In a large bowl, combine the chopped spinach, crumbled feta cheese, finely chopped onion, minced garlic, beaten eggs, salt, freshly ground black pepper, and ground nutmeg.

Brush a 9-inch (23cm) baking dish with melted butter.

Lay 1 phyllo pastry sheet in the bottom of the dish and brush it with melted butter. Repeat until you have 7 sheets layered.

Spoon half of the spinach mixture over the top of the phyllo layers.

Lay another phyllo pastry sheet on top of the spinach mixture, brush it with melted butter, and repeat until you have 7 sheets layered.

Spoon the remaining spinach mixture over the top of the phyllo layers.

Brush the top layer with melted butter and score the top sheet with a sharp knife. This will help you to slice the Spanakopita later on.

Bake in the preheated oven for 45-50 minutes or until the Spanakopita is golden brown.

Remove from the oven and let cool for 10-15 minutes before slicing and serving.

Spanakopita

Soft and fluffy pancakes with sliced bananas and a touch of cinnamon in every bite. These pancakes are a great way to start your day with a burst of energy and a delicious flavor that will leave you wanting more!

1 1/2 cups of all-purpose flour

3 1/2 teaspoons of baking powder

1 teaspoon of salt

1 tablespoon of white sugar

1 1/4 cups of milk

1 egg

3 tablespoons of butter melted

2 bananas sliced

1 teaspoon of ground cinnamon

In a medium bowl, sift together flour, baking powder, salt, and sugar

Make a well in the center and pour in the milk, egg and melted butter. Mix until smooth

Add cinnamon, and stir gently. Fold in the banana slices.

Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.

Cook until pancakes are golden brown on both sides. Serve hot.

Banana Pancakes with Cinnamon

Forget turning on the oven to cook the big Sunday meal – make the main elements in an air fryer. Use a microwave to heat the gravy rather than on the hob

2-3  medium potatoes, peeled and cut into quarters

3 tsp vegetable, olive or rapeseed oil

1 large or 2 small chicken breasts, skin-on

3 medium carrots, peeled and cut into batons

100g frozen peas

gravy, to serve

Soak the potatoes in water for 30 mins, then drain and rinse. Heat the air fryer for 2 mins. Dry the potatoes thoroughly, then put in a bowl, drizzle over 1 tsp of the oil and season with salt and pepper. Using your hands or a spoon, coat the potatoes in the oil, then put into the air fryer basket, in one layer if possible. Cook for 10 mins at 190C.

Meanwhile, coat the chicken in another 1 tsp oil and season with salt and freshly ground black pepper. Once the potatoes have been in for 10 mins, move them to the sides and lay the chicken in the centre of the basket. Cook for 10 mins.

Coat the carrots in the remaining oil. After the chicken has cooked for 10 mins, remove it from the basket and add the carrots, mixed in with the potatoes, then move both to the sides and put the chicken back into the centre. Cook for 10-15 mins, still at 190C. At this point, the chicken should be cooked – check by inserting a knife into the thickest part and checking the juices run clear. Alternatively, a meat thermometer should read 70C. If it’s not quite done, cook for a further 5 mins. Remove the chicken and rest it under a piece of tented foil.

Put the peas in a small ovenproof dish or mug with 2 tbsp water and cover with foil to prevent any moisture escaping. Put in the air fryer basket where the chicken was and cook for a final 10 mins at 190C. The potatoes should be golden and crisp, the carrots tender and the peas warmed through. Slice the chicken breast and serve with the vegetables and gravy.

Air fryer roast dinner

A spicy and fragrant curry that features tender beef cooked in a rich and tangy sauce with a blend of Indian spices. The dish is a delight for meat lovers who also enjoy bold flavors and fiery heat.

600g beef, cut into cubes

2 onions, finely chopped

4 cloves garlic, minced

2-inch piece of ginger, grated

2 red chillies, finely chopped

1 tsp cumin seeds

1 tsp coriander seeds

1 tsp mustard seeds

1 tsp turmeric powder

1 tsp garam masala

1 tbsp tomato paste

1 tbsp white vinegar

2 tbsp vegetable oil

Salt, to taste

Heat the oil in a large pot over medium-high heat. Add the cumin, coriander, and mustard seeds and cook for 30 seconds, until fragrant.

Add the onions and cook until soft and golden brown, stirring occasionally, about 5-7 minutes.

Add the garlic, ginger, and red chillies and cook for another 2-3 minutes.

Add the beef and cook until browned on all sides, stirring occasionally, about 5-7 minutes.

Add the turmeric powder, garam masala, tomato paste, and white vinegar. Stir to combine.

Add enough water to cover the beef and bring the curry to a boil. Reduce the heat to low, cover the pot, and simmer for 1-2 hours or until the beef is tender.

Season with salt to taste.

Serve the vindaloo beef with rice or naan bread and garnish with fresh coriander leaves.

Vindaloo Beef

A decadent French dish with juicy chicken cooked in apple brandy cream sauce, complemented by the sweetness of apples and shallots. It has a creamy texture with hints of aromatic herbs and spices. This is the perfect dish for a fancy dinner party or a cozy weekend meal.

4 chicken breasts

1/2 tsp salt

1/4 tsp black pepper

1/4 cup all-purpose flour

2 tbsp olive oil

4 tbsp unsalted butter

4 shallots, finely chopped

2 garlic cloves, minced

1 cup chicken broth

1 cup apple brandy

2 apples, peeled, cored, and sliced

1 cup heavy cream

1 tsp dried thyme

1/2 tsp ground nutmeg

Dredge the chicken breasts in flour seasoned with salt and black pepper.

Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat. Add the chicken breasts and cook for 5 minutes on each side or until golden brown. Remove the chicken from the skillet and set it aside on a plate.

Add the remaining butter to the skillet and cook the shallots over low heat until they soften.

Add garlic and cook for 1 minute or until fragrant.

Pour the chicken broth, apple brandy, sliced apples, heavy cream, thyme, and nutmeg into the skillet. Stir to combine and bring to a boil.

Reduce the heat and let the sauce simmer for 5 minutes or until it thickens.

Add the chicken breasts back to the skillet and spoon the sauce over them.

Cover the skillet with a lid and let it simmer for 15 minutes or until the chicken is cooked through.

Serve hot with your favorite sides.

Chicken Normandy

Desserts

1 whole pumpkin

potato

onion

chicken stock

Dice onion and saute in oil or butter

chop-up pumpkin and potato and add to pan.

add 2 litres of chicken stock to pan and boil

simmer for 20 minutes or until vegetables have softened.

turn off heat and cool

use a blender or mixing stick to blend soup

season with salt and pepper

Pumpkin Soup

Eggs

Milk

Flour plain

Butter to melt

Vanilla essence

Whisk egg in mixing bowl

Add a cup of milk and whisk in with egg

Add a drop of vanilla essence

Sift a cup of flour into the mixture and mix

Melt butter on a pan and then add a large dollop of mixture over medium heat until brown on underside and then flip

Remove from pan and repeat step 5 for each pancake

Pancakes

Soups

A warm, hearty and nutritious soup made with a variety of fresh and colorful vegetables. This soup is easy to make and perfect for a cozy dinner on a chilly night.

1 Onion, chopped

2 cloves Garlic, minced

2 Carrots, diced

2 Celery stalks, diced

1 Red Bell pepper, diced

1 Yellow Bell pepper, diced

1 Green Bell pepper, diced

2 Tomatoes, diced

4 cups Vegetable stock

2 tbsp Olive oil

1 tsp Dried Thyme

1 tsp Dried Oregano

Salt and pepper to taste

Heat the olive oil in a large pot over medium-high heat.

Add the onion and garlic and sauté until translucent, about 2-3 minutes.

Add the carrots and celery and sauté for another 2-3 minutes.

Add the bell peppers and tomatoes and sauté for another 2-3 minutes.

Stir in the thyme, oregano, salt, and pepper.

Add the vegetable stock and bring to a boil.

Reduce heat to low and let the soup simmer for 25-30 minutes, or until the vegetables are tender.

Serve hot and enjoy!

Vegetable Soup

New Section

This deliciously decadent dessert is rich, indulgent, and bursting with bold flavors. The chocolatey base is complimented by the sweet, tangy cherries, creating an irresistible harmony of taste and texture. Perfect for chocolate lovers and those with a sweet tooth!

200g dark chocolate, chopped

200g unsalted butter, cubed

1/2 cup caster sugar

1/2 tsp vanilla extract

3 eggs, lightly beaten

1 cup plain flour

400g canned cherries, drained and pitted

1/4 cup flaked almonds

Preheat the oven to 180°C/350°F/gas mark 4. Grease and line a 25x30cm rectangular baking tin.

Melt the chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally, until smooth and well combined.

Remove from heat and stir in sugar and vanilla extract until well combined.

Add eggs, stir until well combined.

Sift flour over the top of the chocolate mixture and stir gently until just combined.

Spoon the mixture into the prepared baking tin and smooth the surface with a spatula.

Scatter the cherries over the top of the chocolate mixture and sprinkle with flaked almonds.

Bake for 25-30 minutes or until a skewer inserted into the center comes out clean.

Remove from oven and allow to cool in the tin for 5 minutes before transferring to a wire rack.

Allow to cool completely, then cut into slices and serve.

Chocolate and Cherry Slice

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