Compiled Recipe – Beef Shawarma Rice

Beef Shawarma Rice

* 1 tsp ground cumin
* ½ tsp ground turmeric
* 1 tsp salt
* ½ tsp ground black pepper
* 1 pack plain yogurt, around 125 grams
* 1 kilo beef, use beef sirloin, sliced thinly
* 2 tbsp vegetable oil
* steamed rice (to serve)
* 1 head lettuce, shredded
* 4 medium tomatoes, sliced and seeded
* 3 medium white onions, sliced

1) Combine cumin, turmeric, salt, pepper and yogurt in a bowl. Add beef and mix. Marinate for 10 to 15 minutes.

2) Heat oil in a pan over medium heat. Sauté beef. Add marinade and simmer for 10 minutes or until sauce is reduced by half.

3) Portion rice among bowls. Top with lettuce, onions and beef.



Compiled Recipe – Seafood Salad

Seafood Salad

* 1 ½ cups mayonnaise
* ½ cup tomato ketchup
* 2 tbsp sweet pickle relish
* 1/3 cup black olives, chopped
* salt (to taste)
* ground black pepper (to taste)
* 1 head iceberg lettuce, shredded
* 1 kilo crab meat, from 2 steamed alimango
* 500 grams prawns, small, steamed and peeled
* ½ cup cherry tomatoes , halved
* 1 small cucumber, sliced into rounds
* 8 spears asparagus, blanched
* lemons (to garnish)

1) Make the dressing: Mix all ingredients in a bowl. Refrigerate for at least 2 hours or until completely chilled.

2) Arrange lettuce on a serving platter. Top with seafood, cherry tomatoes, cucumber and asparagus.

3) Serve dressing on the side or drizzle over salad. Garnish with lemons or limes, if desired. Serve cold.


Compiled Recipe – Tuna Pie

Tuna Pie

* 2 tbsp butter
* 2 tbsp white onion, finely minced
* 2 tbsp carrot, finely minced
* 1 tbsp celery, finely minced
* 1 ¼ cup tuna flakes (about 2 155-gram cans)
* ¾ cup all purpose cream
* 1 cup cheddar cheese, grated (about 150 grams)
* freshly cracked black peppercorns (to taste)
* 20 pcs store-bought puff pastry, cut into 4-inch by 2-inch rectangles
* 1 egg beaten with 1 tbsp water, for egg wash
* vegetable oil (for frying)

1) Melt butter in a saucepan.

2) Saute white onions until translucent, about 1 minute. Add ands aute carrots until cooked, about 1 minute. Add and saute celery until cooked, about 1 minute.

3) Add the tuna and stir to break it down, about 1 minute. Add the cream and cook until smooth, about 1 minute. Add the cheese and cook until completely melted, about 1 minute. Season to taste with freshly cracked black peppercorns. Set aside and let cool completely.

4) Spread 1 heaping tablespoon of cooled filling onto 1 piece of puff pastry. Top with another piece of pastry and press down the edges of the pie with a fork so seal them. Brush the top with egg wash, repeat with the other 9 pies, and let set in the freezer for 10 minutes.

5) Heat vegetable oil in a frying pan. Fry the tuna pie until golden brown on both sides, about 1 minute per side. Drain on a cooling rack lined with paper towels and serve immediately. Alternatively, bake tuna pies in an oven set to 375°F for 30 minutes until golden brown.



Compiled Recipe- Honey Roasted Vegetables

Honey-Roasted Vegetables

* 2 medium carrots
* 2 medium potatoes
* 2 ½ tbsp honey
* 1 tsp dried thyme
* sea salt and freshly cracked black pepper (to taste)

1) Pre-heat oven to 350˚F. Peel and roughly chop carrots and potatoes into bite-sized chunks; place on a small baking dish.

2) Drizzle vegetables with honey and dried thyme ; season with salt and freshly cracked black pepper. Toss to coat vegetables evenly.          Roast in the oven for 40 to 45 minutes, or until vegetables can be pierced easily with fork.


Compiled Recipe – Chorizo Fried Rice

Chorizo Fried Rice

* 2 tbsp cooking oil
* 1 tsp garlic, minced
* 3 pcs chorizo macau (Chinese chorizo), sliced
* 4 cups cooked rice
* 1 cup mixed vegetables (corn, carrots and green peas)
* 1 tsp sesame oil
* 1 tbsp fish sauce (patis)
* salt and pepper (to taste)

1) In a wok using medium heat, sauté the garlic in cooking oil and add the chorizo. Cook until done.

2) Add the rice and the rest of the ingredients.

3) Mix the rice well and adjust seasoning with salt and pepper before serving.




Compiled Recipe – Meatless Lasagna

Meatless Lasagna

* 2-3 tbsp olive oil
* ½ cup onion, diced
* 1 clove garlic, minced
* ¼ cup dry white wine
* 1 can (800 gram) diced tomatoes
* 2 tbsp fresh basil, chopped
* salt (to taste)
* pepper (to taste)
* 3 tbsp olive oil
* 3 cups onions, thinly sliced
* 4 cups mushrooms, sliced (combination of fresh button, portobello and shitake)
* ¼ cup red wine
* ¼ cup butter
* ¼ cup all purpose flour
* 2 ½ cup fresh milk
* white pepper (to taste)
* pinch of nutmeg
*  9 sheets spinach lasagna, boiled until al dente
* ½ cup cheddar cheese, grated
* ½ cup mozzarella, grated

1) Make the marinara: Heat oil in a saucepan over medium heat. Saute onions until slightly golden in color. Add garlic and continue to sauté until fragrant. Add white wine. Let it reduce by half, then add canned tomatoes. Bring the sauce to a simmer and cook over low heat, stirring occasionally, for about 15 minutes. Add fresh basil, salt and pepper. Puree the mixture in a blender if you prefer a smoother sauce.

2) Prepare the filling: Heat olive oil in a skillet over low heat. Add onions; cook until wilted and caramel in color. Add mushrooms and cook for about 5 minutes. Add red wine, if using. Allow to reduce until almost dry. Season with salt and pepper. Set aside.

3) Make the béchamel sauce: Melt butter in a small saucepan over medium heat. Stir in flour, allowing it to cook. Slowly pour in milk while whisking briskly to avoid lumps. Season with salt, pepper and nutmeg. Stir continuously until béchamel sauce thickens. Remove from heat. Set aside.

4) Cook lasagna according to package directions until al dente. Lay out on a greased tray so the noodles won’t stick together.

5) Assemble the lasagna: Thinly cover the bottom of a 9×13-inch pan with marinara sauce. Add a layer of lasagna noodles. Top with a layer of béchamel sauce and a layer of mushrooms. Top with another layer of lasagna. Repeat with the rest of the ingredients. Top with a thick layer of béchamel sauce. Sprinkle a combination of cheddar and mozzarella cheeses on top.

6) Bake in a 375˚F oven until cheese is bubbly and golden brown.

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Compiled Recipe – Waldorf Salad

Waldorf Salad

* 6 pcs potatoes, peeled and cubed
* 1 pc red apple
* 2 leaves kale, chopped into small pieces
* ½ mayonnaise
* ½ tsp olive oil
* salt (to taste)

1) Boil potatoes

2) Mix the apple, kale, mayonnaise and olive oil together. Season with salt. Chill before serving.

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Compiled Recipe – Beef with Pumpkin and Mushrooms In A Crock Pot

Beef With Pumpkin and Mushrooms In A Crock Pot

* 600 grams beef
* 300 grams fresh mushrooms
* 300 grams pumpkin
* 2 yellow onions
* 500 grams carrots
* 500 grams potatoes
* 6 tbsp sour cream
* salt, black pepper, vegetable oil- to taste
* 6 individual crock pots

1) Cut the meat into small pieces and fry them in very hot oil. Slice the mushrooms. Cut the onion into half rings. Fry the onion until it is transparent, add the mushrooms, lightly salt them and cook over medium heat for 5 to 7 minutes. Set them aside in a separate bowl.

2) Peel away the pumpkin skins and then dice the pumpkin into 1.5×1.5 cm cubes. Cut the carrots into rings or cubes. Grate some of the carrots using a medium grater and then set aside. Fry the pumpkin cubes and carrots over high heat.

3) Peel the potatoes and then cut them into blocks or cubes. Place the mushrooms and onions in the bottom of each crock pot. Mix the sour cream with 250 mL of water and evenly pour this mixture into crock pots.

4) Place the crock pots into an oven that has been pre-heated to 200 degrees Celsius for 1 hr and 30 minutes.

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Compiled Recipe -Stew (meat served in crock pots with vegetables)

Stew (meat served in crock pots with vegetables)

* 400 grams tenderloin of beef or venison
* 1.5 tbsp butter
*2-3 potatoes
* yellow onion
* 1-2 carrots
* turnip
* ½ cup sour cream
* 2 cloves garlic
* 1 cup beef broth
* 60 grams rye breadcrumbs
*pepper, salt, bay leaves – to taste
* 300 grams puff pastry

1) Cut the meat into pieces that each weigh 50-60 grams. Tenderize the meat with a wooden hammer, salt it, place it in a bowl and let it stand covered for 20-30 minutes. Chop the onion and fry it. Pour the melted butter into the ceramic crock pots. Add the bay leaf, pepper and meat. Slice the vegetables and place them in the pot with the meat. Pour in the broth, add salt, and sprinkle with chopped fried onion and breadcrumbs. Place the crock pots in a pre-heated oven. Stew for 60 minutes at 180 degrees Celsius.

2) Add the sour cream and mashed garlic 35-40 minutes into the stewing process. Roll out pastry puff and cut it into squares that are 10*10 cm in size.

3) Cover the pots with the pastry like a napkin. Brush the pastry with egg yolk and place the covered crock pot in the oven for the last 15-20 minutes.

4) Serve the dish in the crock pot with fresh cucumbers, tomatoes and lettuce.

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Compiled Recipe – Bisque


* 12 royal shrimp
* 4 medium live crayfish
* 200 grams squid meat
* 250 grams octopus tentacles
* carrot and tomato
* ½ leek
* 2-3 sprigs fresh basil
*2-3 cloves garlic
* saffron, pepper mix and salt – to taste
*2 tbsp olive oil
* 1 tbsp brandy
* 50 mL 33% cream
*lime zest and sundried tomato

1) Put squid meat and octopus in a pot of boiling salted water (1 L) and cook for 4 minutes, then remove from heat. Put the broth aside.

2) Put diced onion, garlic, tomato and carrot in a deep pan with oil then add saffron, pepper, minced basil and salt to the vegetable mixture. Mix thoroughly and stew on low heat about 15 minutes.

3) At the same time, cook the crayfish until done (they are served separately with the soup).

4) Then put the vegetables, cooked squid and octopus into a blender. Add cream and whip until homogeneous.

5) Peel the shrimp. Boil the squid broth and put in the peeled shrimp. Cook for 3 minutes. Then add the mixture from the blender to the broth with shrimp. Mix well and bring to boil. At the very end, add a table spoon of brandy and heat for one minute.

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