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Honey Garlic Crispy Chicken
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Honey Garlic Crispy Chicken

Category: Chicken | Time: 20m
Ingredients
  • 500g Chicken Breast
  • 3 tbsp Honey
  • 4 cloves Garlic
  • 2 tbsp Soy Sauce
  • 1 cup Cornstarch
Preparation Steps
1
Cut chicken into bite-sized pieces and coat thoroughly in cornstarch until fully covered.
2
Fry in hot oil until golden brown and crispy (about 5-7 minutes). Set aside on paper towels.

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Creamy Garlic Parmesan Wings
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Creamy Garlic Parmesan Wings

Category: Chicken | Time: 35m
Ingredients
  • 1kg Chicken Wings
  • 1/2 cup Parmesan Cheese
  • 100g Melted Butter
  • 1 tbsp Garlic Powder
Preparation Steps
1
Season wings with salt, pepper, and baking powder. Air fry or bake at 200C for 25 minutes until skin is crackling.
2
In a large bowl, whisk together melted butter, parmesan, and garlic powder until a thick sauce forms.

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TikTok 10-Min Chicken Quesadillas
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TikTok 10-Min Chicken Quesadillas

Category: Chicken | Time: 10m
Ingredients
  • 2 Tortillas
  • 1 cup Shredded Chicken
  • 2 cups Mexican Cheese Blend
  • 1/2 Onion
Preparation Steps
1
Brush a hot skillet with butter. Place a tortilla down and layer with a generous amount of cheese and chicken.
2
Fold in half and cook for 2 minutes on each side until the cheese is bubbling and the tortilla is crunchy.

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Sticky Sesame Chicken
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Sticky Sesame Chicken

Category: Chicken | Time: 15m
Ingredients
  • 600g Chicken Thighs
  • 1/4 cup Sesame Seeds
  • 2 tbsp Brown Sugar
  • 1 tbsp Vinegar
Preparation Steps
1
Sauté chicken thighs in a wok over high heat until they have a nice dark brown sear on all sides.
2
Add the sugar, vinegar, and soy sauce. Simmer until the sauce reduces into a thick, sticky glaze that coats the meat.

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Adana kebab
#1

Adana kebab

Category: Lamb | Origin: Turkish
Ingredients
  • 2 large Romano Pepper
  • 800g Lamb Mince
  • 3 tablespoons Red Pepper Paste
  • 1 tablespoon Pul Biber
  • 3 tablespoons Sunflower Oil
Preparation Steps
1
Finely chop the peppers in a food processor, then tip them in a sieve and press into the sieve so that the peppers release all of their juices. Tip into a bowl along with the mince, red pepper paste, pul biber, 1½ tsp flaky sea salt, and 2 tbsp of the oil. Mix together, kneading well for at least 2-3 mins. If you need to, wet your hands with cold water to prevent the mixture from sticking. The mixture should be sticky when ready. Cover and chill for at least 2 hrs, or up to 12 hrs.
2
When ready to cook, heat the grill to high or an oven to 220C/200C fan/gas 6. Divide the mixture into 12 equal portions, around 85g each. If you’d like to skewer them, divide into 8 equal portions and roll into balls. Using wet hands, thread the balls onto the end of the skewers, massaging the mixture down the skewers in between the palms of your hands, until evenly distributed. Ensure that the mixture is fully wrapped tightly around the skewers without any exposed metal. Alternatively, lay them on a large baking tray lined with parchment paper if cooking in the oven, or foil if cooking under the grill. Shape into 20cm-long köfte. Wet your fingers with a little cold water and make indents all along the köfte for the traditional shape.

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Air Fryer Egg Rolls
#2

Air Fryer Egg Rolls

Category: Side | Origin: Chinese
Ingredients
  • 1 tablespoon Olive Oil
  • 1 lb Ground Pork
  • 1 clove peeled crushed Garlic
  • 1 tablespoon Ginger
  • 1 medium Carrots
  • 3 chopped Scallions
  • 3 Cups Cabbage
  • 1 tablespoon Soy Sauce
  • 1 tablespoon Rice Vinegar
  • 12 Egg Roll Wrappers
  • For brushing Oil
  • To serve Duck Sauce
  • To serve Plum Sauce
  • To serve Soy Sauce
Preparation Steps
1
Alternative Pan Fry Method: If you don’t have access to an air fryer, you can make these egg rolls using a traditional pan fry method. Add enough oil to a medium skillet with high walls so the oil is about 1/2 inch up the side of the skillet. Heat oil on medium high heat until it reaches 350°F. Add egg rolls and fry for 3 to 4 minutes, flip, and fry for another 3 to 4 minutes until golden brown. Remove and let them drain and cool on a few paper towels.
2
Cook the filling:

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Ajo blanco
#4

Ajo blanco

Category: Starter | Origin: Spanish
Ingredients
  • 150g White bread
  • 200g Almonds
  • 50 ml Extra Virgin Olive Oil
  • 1 Garlic Clove
  • 1 ½ tbsp Red Wine Vinegar
Preparation Steps
1
Tip the bread into a bowl and pour over 350ml water. Leave to soak for 10 mins.
2
Blend the ingredients together with 350ml water and 1 tsp salt.

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Alfajores
#5

Alfajores

Category: Dessert | Origin: Argentinian
Ingredients
  • 300g All purpose flour
  • 200g Cornstarch
  • 200g Butter
  • 100g Sugar
  • 2 Egg Yolks
  • 1 teaspoon Lemon Zest
  • Dulce de leche
  • Sprinkling Desiccated Coconut
Preparation Steps
1
Make the Dough: Cream butter and sugar. Add egg yolks and lemon zest. Gradually mix in flour and cornstarch to form a dough. Chill for 1 hour.
2
Bake the Cookies: Roll out the dough, cut into circles, and bake at 180°C (350°F) for 12-15 minutes. Let cool.

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Algerian Bouzgene Berber Bread with Roasted Pepper Sauce
#6

Algerian Bouzgene Berber Bread with Roasted Pepper Sauce

Category: Side | Origin: Algerian
Ingredients
  • 2 Red Pepper
  • 4 Tomato
  • 1 tablespoon Olive Oil
  • 4 Cloves Chopped Garlic
  • 1 chopped Jalapeno
  • To taste Salt
  • 2 Lbs Semolina
  • 1 1/2 tsp Salt
  • 3 Cups Water
  • 4 tablespoons Olive Oil
  • 6 tablespoons Olive Oil
Preparation Steps
1
Preheat your oven's broiler. Place red bell peppers and tomatoes on a baking sheet, and roast under the broiler for about 8 minutes, turning occasionally. This should blacken the skin and help it peel off more easily. Cool, then scrape the skins off of the tomatoes and peppers, and place them in a large bowl. Remove cores and seeds from the bell peppers.
2
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the jalapenos and garlic, and cook until tender, stirring frequently. Remove from heat, and transfer the garlic and jalapeno to the bowl with the tomatoes and red peppers. Using two sharp steak knives (one in each hand), cut up the tomatoes and peppers to a coarse and soupy consistency. Stir, and set sauce aside.

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Algerian Carrots
#7

Algerian Carrots

Category: Side | Origin: Algerian
Ingredients
  • 1 1/2 cup Water
  • 2 Lbs Carrots
  • 5 tablespoons Olive Oil
  • 1 tsp Salt
  • 1/2 teaspoon Black Pepper
  • 1/2 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Cumin
  • 3 Cloves Crushed Garlic
  • 1/2 teaspoon Thyme
  • 1 Bay Leaf
  • 1 tsp Lemon Juice
Preparation Steps
1
Place a steamer insert into a saucepan, and fill with 1 1/2 cups of water, or just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the sliced carrots, reduce the heat to medium, and cover the pan again. Steam until tender but not mushy, 4 to 6 minutes depending on the thickness of the slices. Reserve 1/2 cup of the cooking liquid.
2
Heat the olive oil in a skillet over medium heat. Reduce the heat to low and stir in the salt, pepper, cinnamon, cumin, garlic, and thyme. Cook the spices and garlic, stirring frequently, until fragrant, about 10 minutes. Add the 1/2 cup reserved cooking liquid and the bay leaf, cover, and simmer for 20 minutes.

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Algerian Flafla (Bell Pepper Salad)
#8

Algerian Flafla (Bell Pepper Salad)

Category: Vegetarian | Origin: Algerian
Ingredients
  • 3 Green Pepper
  • 1 tablespoon Olive Oil
  • 1 tablespoon chopped Red Onions
  • 1 clove peeled crushed Garlic
  • To taste Salt
  • To taste Pepper
  • 1 Diced Plum Tomatoes
Preparation Steps
1
Preheat an oven to 450 degrees F (230 degrees C). Place the whole peppers on aluminum foil. Bake until the skin is spotted black and the peppers are soft, 30 to 45 minutes, turning the peppers once if necessary.
2
Remove peppers from the oven and set aside to cool for 10 minutes. Peel off the skin and remove the stem and seeds. Chop the roasted peppers into half-inch pieces.

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Algerian Kefta (Meatballs)
#9

Algerian Kefta (Meatballs)

Category: Beef | Origin: Algerian
Ingredients
  • 1 lb Ground Beef
  • 4 Cloves Crushed Garlic
  • 1/2 cup Onion
  • To taste Salt
  • To taste Pepper
  • 3 Plum Tomatoes
  • 1 tsp Parsley
  • 1/2 cup Water
Preparation Steps
1
Combine ground beef with 1/2 of the minced garlic and 1 tablespoon chopped onion in a large bowl. Mix with your hands until fully incorporated. Shape meat mixture into 1 1/2-inch oblong patties; you should have 12 to 14 meatballs.
2
Heat a large skillet over medium-high heat. Brown patties in batches in the hot skillet until crispy on both sides and no longer pink in the center, about 10 minutes. Set meatballs aside in a rimmed serving dish.

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Anzac biscuits
#10

Anzac biscuits

Category: Dessert | Origin: Australian
Ingredients
  • 85g Porridge oats
  • 85g Desiccated Coconut
  • 100g Plain Flour
  • 100g Caster Sugar
  • 100g Butter
  • 1 tblsp Golden Syrup
  • 1 teaspoon Bicarbonate Of Soda
Preparation Steps
1
Heat oven to 180C/fan 160C/gas 4. Put the oats, coconut, flour and sugar in a bowl. Melt the butter in a small pan and stir in the golden syrup. Add the bicarbonate of soda to 2 tbsp boiling water, then stir into the golden syrup and butter mixture.
2
Make a well in the middle of the dry ingredients and pour in the butter and golden syrup mixture. Stir gently to incorporate the dry ingredients.

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Apam balik
#11

Apam balik

Category: Dessert | Origin: Malaysian
Ingredients
  • 200ml Milk
  • 60ml Oil
  • 2 Eggs
  • 1600g Flour
  • 3 tsp Baking Powder
  • 1/2 tsp Salt
  • 25g Unsalted Butter
  • 45g Sugar
  • 3 tbs Peanut Butter
Preparation Steps
1
Mix milk, oil and egg together. Sift flour, baking powder and salt into the mixture. Stir well until all ingredients are combined evenly.
2
Spread some batter onto the pan. Spread a thin layer of batter to the side of the pan. Cover the pan for 30-60 seconds until small air bubbles appear.

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Apple & Blackberry Crumble
#12

Apple & Blackberry Crumble

Category: Dessert | Origin: British
Ingredients
  • 120g Plain Flour
  • 60g Caster Sugar
  • 60g Butter
  • 300g Braeburn Apples
  • 30g Butter
  • 30g Demerara Sugar
  • 120g Blackberries
  • ¼ teaspoon Cinnamon
  • to serve Ice Cream
Preparation Steps
1
Heat oven to 190C/170C fan/gas 5. Tip the flour and sugar into a large bowl. Add the butter, then rub into the flour using your fingertips to make a light breadcrumb texture. Do not overwork it or the crumble will become heavy. Sprinkle the mixture evenly over a baking sheet and bake for 15 mins or until lightly coloured.
2
Meanwhile, for the compote, peel, core and cut the apples into 2cm dice. Put the butter and sugar in a medium saucepan and melt together over a medium heat. Cook for 3 mins until the mixture turns to a light caramel. Stir in the apples and cook for 3 mins. Add the blackberries and cinnamon, and cook for 3 mins more. Cover, remove from the heat, then leave for 2-3 mins to continue cooking in the warmth of the pan.

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Apple cake
#13

Apple cake

Category: Dessert | Origin: Dutch
Ingredients
  • 4 Eggs
  • 200g Sugar
  • 200g Self-raising Flour
  • 200g Melted Butter
  • 1 tsp Vanilla Extract
  • 1 tsp Ground Cinnamon
  • 3 Apples
  • Pinch Salt
  • Sprinkling Ground Sugar
Preparation Steps
1
Preheat the oven to 180°C. (350˚F) Grease a cake pan and line it with baking paper.
2
In a large bowl, break the four eggs with the sugar and beat until they have tripled in volume and become fluffy.

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Apple Frangipan Tart
#14

Apple Frangipan Tart

Category: Dessert | Origin: British
Ingredients
  • 175g/6oz digestive biscuits
  • 75g/3oz butter
  • 200g/7oz Bramley apples
  • 75g/3oz Salted Butter
  • 75g/3oz caster sugar
  • 2 free-range eggs, beaten
  • 75g/3oz ground almonds
  • 1 tsp almond extract
  • 50g/1¾oz flaked almonds
Preparation Steps
1
Preheat the oven to 200C/180C Fan/Gas 6.
2
Put the biscuits in a large re-sealable freezer bag and bash with a rolling pin into fine crumbs. Melt the butter in a small pan, then add the biscuit crumbs and stir until coated with butter. Tip into the tart tin and, using the back of a spoon, press over the base and sides of the tin to give an even layer. Chill in the fridge while you make the filling.

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Arepa Pabellón
#16

Arepa Pabellón

Category: Beef | Origin: Venezulan
Ingredients
  • 2 Corn Arepa Filled With Mozarella Cheese
  • 1 Fried Ripe Bananas
  • 1 Can Black Beans
  • 1 Pico De Gallo Sauce
  • 2kg Shredded Meat
  • 1 chopped Tomato
  • Pinch Salt
  • Pinch Pepper
Preparation Steps
1
Prepare the meat in a skillet and add salt and pepper to taste, heat the beans over medium heat in a pan, fry or grill the ripe plantains as indicated on its package and cut the tomato into small cubes. Reserve these ingredients until filling.
2
Preheat the grill or pan and grill the arepa, putting it once on each side until they are golden brown.

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Arepa pelua
#17

Arepa pelua

Category: Beef | Origin: Venezulan
Ingredients
  • 500g Beef
  • 1 Onion
  • 1 Red Pepper
  • 2 cloves Garlic
  • 1 tsp Cumin
  • 1 tsp Oregano
  • 1 tsp Paprika
  • 1 L Beef Stock
  • 2 1/2 cups Water
  • Pinch Salt
  • 200g Cheese
  • Pinch Extra Virgin Olive Oil
Preparation Steps
1
Cook the meat: Place the flank steak in a pot with broth or water and salt. Cook over low heat for about 2 hours, until tender and easy to shred.
2
Shred the meat: Once cooked, drain and shred the meat using two forks.

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Arroz al horno (baked rice)
#18

Arroz al horno (baked rice)

Category: Pork | Origin: Spanish
Ingredients
  • 2 tbsp Extra Virgin Olive Oil
  • 800g Pork belly slices
  • 150g Black Pudding
  • 100g Bacon lardon
  • 1 chopped Onion
  • 2 Red Pepper
  • 1 chopped Plum Tomatoes
  • 8 Garlic Clove
  • 4 teaspoons Paprika
  • 1/2 teaspoon Chilli Flakes
  • 200g Dried white beans
  • 1 1/2 L Chicken Stock
  • 6 parts Thyme
  • 375g Paella Rice
  • 1 Lemon Juice
Preparation Steps
1
Heat oven to 200C/180C/gas 6. Heat half the oil in a deep frying or sauté pan (or shallow casserole dish) measuring around 30cm in diameter. Over a high heat, colour the pork belly slices on each side in several batches, then transfer to a bowl. Add the remaining oil to the pan and lower the heat to medium, then add the black pudding and bacon and fry all over for several mins. Remove with a slotted spoon. Fry the onion and peppers for around 10 mins until soft and pale gold, then add the tomato and cook until soft. Add the garlic, smoked paprika and chilli flakes and cook for another 2 mins, then put the pork, black pudding and bacon back in the pan. Add the beans, stock and whichever herb you're using, and bring everything to the boil.
2
Sprinkle the rice around the pork belly, pushing it underneath the stock. Let the stock come to the boil again, season well, then transfer to the oven (leave it uncovered). Cook for 20 mins without stirring, then check to see how the rice is doing. The rice should be tender and the stock absorbed. If it’s not ready, put back in the oven for another 5 mins, then check again. Taste for seasoning.

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Arroz con gambas y calamar
#19

Arroz con gambas y calamar

Category: Seafood | Origin: Spanish
Ingredients
  • 24 Raw King Prawns
  • 2 tbsp Olive Oil
  • 1 small Onion
  • 1 Bay Leaf
  • 1 pinch Saffron
  • 450g Paella Rice
  • 2 teaspoons Tomato Puree
  • 200ml White Wine
  • 650ml Seafood stock
  • 3 Medium Squid
Preparation Steps
1
Peel and devein most of the prawns (a fishmonger should be able to do this for you), keeping a few whole for decoration, if you like. Heat the olive oil in a large frying pan or shallow flameproof casserole over a medium-low heat and fry the onion for 5 mins until softened. Add the bay leaf, saffron, rice and tomato purée, and cook for 1-2 mins more, stirring.
2
Pour in the wine and bubble for 1-2 mins, then pour in the seafood stock and 150ml water. Cook for 5 mins, then add the squid, season well and stir to combine. Bring to the boil, then cover and reduce the heat to a gentle simmer. Cook for 12 mins more, adding a little more water if the mixture starts to look dry.

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Asado
#20

Asado

Category: Beef | Origin: Argentinian
Ingredients
  • 2kg Mixed Beef Cuts
  • 4 Chorizo
  • 2 Morcilla
  • To taste Salt
Preparation Steps
1
Prepare the Fire: Start a wood fire in your grill and let it burn down to coals.
2
Season the Meat: Generously salt the beef cuts.

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Aubergine & hummus grills
#21

Aubergine & hummus grills

Category: Vegetarian | Origin: Turkish
Ingredients
  • 2 Aubergine
  • 2 tablespoons Vegetable Oil
  • 3 sliced thinly Bread
  • 300g Hummus
  • 100g Walnuts
  • 40g Parsley
  • 200g Cherry Tomatoes
  • Juice of 1/2 Lemon
  • Splash Extra Virgin Olive Oil
Preparation Steps
1
Lay the aubergine out in one layer on a large baking sheet. Brush sparingly with vegetable oil, then season generously. Grill for 15 mins, turning twice and brushing with oil until the slices are softened and cooked through. Meanwhile, whizz the bread into crumbs. Add 2 tsp oil and whizz briefly again, to coat.
2
Spread a couple of tsps of hummus on top of each slice of aubergine. Tip the breadcrumbs onto a large plate, then press the hummus side of the aubergines into the crumbs to coat. Grill again, crumb-side up, for about 3 mins until golden.

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Aubergine couscous salad
#22

Aubergine couscous salad

Category: Vegetarian | Origin: Turkish
Ingredients
  • 1 sliced Aubergine
  • 3 tablespoons Olive Oil
  • 140g Couscous
  • 225g Vegetable Stock
  • 200g Cherry Tomatoes
  • Handful Mint
  • 100g Goats Cheese
  • Juice of 1/2 Lemon
Preparation Steps
1
Heat grill to high. Put the aubergine on a baking sheet, brush with oil and season. Grill for about 15 mins, turning and brushing with more oil halfway, until browned and softened.
2
Meanwhile, tip the couscous into a large bowl, pour over the stock, then cover and leave for 10 mins. Mix the tomatoes, mint, goat’s cheese and remaining oil together. Fluff the couscous up with a fork, then stir in the aubergines, tomato mixture and lemon juice.

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Aussie Burgers
#23

Aussie Burgers

Category: Beef | Origin: Australian
Ingredients
  • 500g Lean Minced Steak
  • 100g Cooked Beetroot
  • 2 small Naan Bread
  • 50g Rocket
  • 4 tablespoons Soured cream and chive dip
Preparation Steps
1
Make the burgers: Tip the meat into a bowl and sprinkle over 1 tsp salt and a good grinding of black pepper.Work with wet hands to mix in the seasoning. Divide into four with your hands and shape into burgers. (It can be frozen at this stage.)
2
Sort out your ingredients: Slice the beetroot and split the naan breads.

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Authentic Norwegian Kransekake
#24

Authentic Norwegian Kransekake

Category: Dessert | Origin: Norwegian
Ingredients
  • 3 Cups Almonds
  • 4 Egg White
  • 4 cups Powdered Sugar
  • 2 cups Powdered Sugar
  • 1 Egg White
  • 1/2 teaspoon Lemon Juice
Preparation Steps
1
Grind almonds in an almond grinder or food processor.
2
Mix almonds and powdered sugar together in a large mixing bowl. Add three of the egg whites and knead the dough together with your hands until it comes together in a ball. Wrap in cling film and leave in the fridge for at least an hour, preferably until the next day.

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Avocado dip with new potatoes
#25

Avocado dip with new potatoes

Category: Vegetarian | Origin: Australian
Ingredients
  • 3 Large Avocado
  • 200g Natural Yoghurt
  • Zest and juice of 1 Lime
  • Juice of 1/2 Lemon
  • 1.25kg Baby New Potatoes
  • 2 tablespoons Olive Oil
  • 1 teaspoon Hot Chilli Powder
  • 1 teaspoon Cumin Seeds
  • 200g Tortillas
Preparation Steps
1
Whizz half the avocado flesh with the yogurt, lime and lemon juice and seasoning. Dice the remaining avocado, then gently stir into the whizzed mix with most of the lime zest. Cover, then chill until ready to serve.
2
Boil potatoes for 6 mins, then drain well and toss with olive oil, chilli powder and cumin seeds. Now set aside until half an hour before your guests arrive.

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Ayam Percik
#26

Ayam Percik

Category: Chicken | Origin: Malaysian
Ingredients
  • 6 Chicken Thighs
  • 16 Challots
  • 1 1/2 Ginger
  • 6 Garlic Clove
  • 8 Cayenne Pepper
  • 2 tbs Turmeric
  • 1 1/2 Cumin
  • 1 1/2 Coriander
  • 1 1/2 Fennel
  • 2 tbs Tamarind Paste
  • 1 can Coconut Milk
  • 1 tsp Sugar
  • 1 cup Water
Preparation Steps
1
In a blender, add the ingredients for the spice paste and blend until smooth.
2
Over medium heat, pour the spice paste in a skillet or pan and fry for 10 minutes until fragrant. Add water or oil 1 tablespoon at a time if the paste becomes too dry. Don't burn the paste. Lower the fire slightly if needed.

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Baba Ghanoush
#27

Baba Ghanoush

Category: Side | Origin: Syrian
Ingredients
  • 4 large Egg Plants
  • 2 cloves Garlic
  • 2 teaspoons Kosher Salt
  • 1 Lemon
  • 3 tablespoons Tahini
  • 3 tablespoons Extra Virgin Olive Oil
  • 2 tablespoons Greek Yogurt
  • 1 pinch Cayenne Pepper
  • 1 Leaf Mint
  • 2 tablespoons Parsley
Preparation Steps
1
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Prick the surface of the skin of eggplants several times with the tip of a knife.
2
Place eggplants directly on grill. Turn frequently with tongs while skin chars. Cook until eggplants have collapsed and are very soft, 25 to 30 minutes. Transfer to a bowl and cover tightly with aluminum foil and allow to cool, about 15 minutes.

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Baingan Bharta
#28

Baingan Bharta

Category: Vegetarian | Origin: Indian
Ingredients
  • 1 large Aubergine
  • ½ cup Onion
  • 1 cup Tomatoes
  • 6 cloves Garlic
  • 1 Green Chilli
  • ¼ teaspoon Red Chilli Powder
  • 1.5 tablespoon Oil
  • 1 tablespoon chopped Coriander Leaves
  • as required salt
Preparation Steps
1
Rinse the baingan (eggplant or aubergine) in water. Pat dry with a kitchen napkin. Apply some oil all over and
2
keep it for roasting on an open flame. You can also grill the baingan or roast in the oven. But then you won't get

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Baked salmon with fennel & tomatoes
#29

Baked salmon with fennel & tomatoes

Category: Seafood | Origin: British
Ingredients
  • 2 medium Fennel
  • 2 tbs chopped Parsley
  • Juice of 1 Lemon
  • 175g Cherry Tomatoes
  • 1 tbs Olive Oil
  • 350g Salmon
  • to serve Black Olives
Preparation Steps
1
Heat oven to 180C/fan 160C/gas 4. Trim the fronds from the fennel and set aside. Cut the fennel bulbs in half, then cut each half into 3 wedges. Cook in boiling salted water for 10 mins, then drain well. Chop the fennel fronds roughly, then mix with the parsley and lemon zest.
2
Spread the drained fennel over a shallow ovenproof dish, then add the tomatoes. Drizzle with olive oil, then bake for 10 mins. Nestle the salmon among the veg, sprinkle with lemon juice, then bake 15 mins more until the fish is just cooked. Scatter over the parsley and serve.

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Bakewell tart
#30

Bakewell tart

Category: Dessert | Origin: British
Ingredients
  • 175g/6oz plain flour
  • 75g/2½oz chilled butter
  • 2-3 tbsp cold water
  • 1 tbsp raspberry jam
  • 125g/4½oz butter
  • 125g/4½oz caster sugar
  • 125g/4½oz ground almonds
  • 1 free-range egg, beaten
  • ½ tsp almond extract
  • 50g/1¾oz flaked almonds
Preparation Steps
1
To make the pastry, measure the flour into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the water, mixing to form a soft dough.
2
Roll out the dough on a lightly floured work surface and use to line a 20cm/8in flan tin. Leave in the fridge to chill for 30 minutes.

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Baklava with spiced nuts, ricotta & chocolate
#31

Baklava with spiced nuts, ricotta & chocolate

Category: Dessert | Origin: Turkish
Ingredients
  • 500g Sugar
  • To taste Lemon Juice
  • 300g Walnuts
  • 200g Pecan Nuts
  • 100g Almonds
  • 2 tablespoons Ground Cinnamon
  • 1 tablespoon Ground Cardomom
  • 500g Ricotta
  • Zest of 1 Lemon
  • Zest of 1 Orange
  • 1 tablespoon Vanilla Bean Paste
  • 250g Unsalted Butter
  • 500g Filo Pastry
  • 100g Ground Pistachios
Preparation Steps
1
First, make the syrup. Tip the sugar into a large saucepan with 650ml water. Stir over a low heat until the sugar has dissolved, then turn up the heat and bring to the boil. Reduce the heat to a simmer and cook for 15 mins, then squeeze in a few drops of lemon juice and simmer for a further 5 mins. Remove from the heat and leave to cool. Meanwhile, for assembling the baklava later, melt the butter in a small pan over a low heat for 5 mins, skimming and discarding any froth that rises to the surface.
2
For the filling, crush all of the nuts in a pestle and mortar, or blitz in a food processor – you want a mixture of finely ground nuts with a few chunky pieces. Tip into a bowl, stir through the spices and set aside.

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Banana Pancakes
#32

Banana Pancakes

Category: Dessert | Origin: American
Ingredients
  • 1 large Banana
  • 2 medium Eggs
  • pinch Baking Powder
  • spinkling Vanilla Extract
  • 1 tsp Oil
  • 25g Pecan Nuts
  • 125g Raspberries
Preparation Steps
1
In a bowl, mash the banana with a fork until it resembles a thick purée. Stir in the eggs, baking powder and vanilla.
2
Heat a large non-stick frying pan or pancake pan over a medium heat and brush with half the oil. Using half the batter, spoon two pancakes into the pan, cook for 1-2 mins each side, then tip onto a plate. Repeat the process with the remaining oil and batter. Top the pancakes with the pecans and raspberries.

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Bang bang prawn salad
#33

Bang bang prawn salad

Category: Seafood | Origin: Vietnamese
Ingredients
  • 140g Rice Noodles
  • 3 tablespoons Peanut Butter
  • 4 tablespoons Coconut Milk
  • 3 tablespoons sweet chilli sauce
  • 3 sliced thinly Spring Onions
  • 1 sliced Cucumber
  • 300g Bean Sprouts
  • 200g Prawns
Preparation Steps
1
Cook the noodles following pack instructions, then rinse under cold water and drain thoroughly. In a small saucepan melt together the peanut butter, coconut milk, sweet chilli sauce and half the spring onions, adding 1-2 tbsp of water to loosen the mixture to a drizzling consistency.
2
Mix the noodles, cucumber and beansprouts in a serving dish. Top with the prawns, drizzle over the peanut sauce and scatter over the remaining spring onions.

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Barbecue pork buns
#34

Barbecue pork buns

Category: Pork | Origin: Vietnamese
Ingredients
  • 85g Sugar
  • 500g White Bread Mix
  • 1 tablespoon Sunflower Oil
  • 12 Bacon
  • Knob Ginger
  • 2 cloves chopped Garlic
  • 2 tablespoons Soy Sauce
  • 3 tablespoons Clear Honey
  • 3 tablespoons Tomato Puree
  • 1 beaten Egg
Preparation Steps
1
Heat the oven to 200C/fan 180C/gas. Mix the sugar into the bread mix in a large bowl, then add water as instructed on the pack. Bring the dough together with a wooden spoon, then knead on a lightly floured surface for 5 mins until smooth. Put into a large bowl, cover with oiled cling film then leave in a warm place until doubled in size.
2
Meanwhile, heat the oil in a pan, then fry the bacon until crisp, about 5 mins. Add the ginger and garlic and fry for 1 min until soft, then tip in the soy, honey and tomato purée and stir well. Can be made up to 3 days ahead.

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Barramundi with Moroccan spices
#35

Barramundi with Moroccan spices

Category: Seafood | Origin: Australian
Ingredients
  • 2 x 400g barramundi
  • 1/2 teaspoon Ground Cumin
  • 1/2 tsp Coriander
  • Pinch Paprika
  • Pinch Chili Powder
  • 2 Garlic Clove
  • Juice of 1 Lemon
  • 5 tablespoons Olive Oil
  • Bunch Coriander
Preparation Steps
1
Tip all the dressing ingredients into a food processor with a pinch of salt and blitz to a dressing. Slash the fish three times on each side, coat with half of the dressing, then set aside to marinate for about 30 mins.
2
Heat oven to 220C/fan 200C/gas 7. Place the fish on a roasting tray, then cook in the oven for 20 mins until the flesh is firm and the eyes have turned white. Serve the fish with the rest of the dressing and steamed couscous or rice.

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Battenberg Cake
#36

Battenberg Cake

Category: Dessert | Origin: British
Ingredients
  • 175g Butter
  • 175g Caster Sugar
  • 140g Self-raising Flour
  • 50g Almonds
  • ½ tsp Baking Powder
  • 3 Medium Eggs
  • ½ tsp Vanilla Extract
  • ¼ teaspoon Almond Extract
  • 175g Butter
  • 175g Caster Sugar
  • 140g Self-raising Flour
  • 50g Almonds
  • ½ tsp Baking Powder
  • 3 Medium Eggs
  • ½ tsp Vanilla Extract
  • ¼ teaspoon Almond Extract
  • ½ tsp Pink Food Colouring
  • 200g Apricot
  • 1kg Marzipan
  • Dusting Icing Sugar
Preparation Steps
1
Heat oven to 180C/160C fan/gas 4 and line the base and sides of a 20cm square tin with baking parchment (the easiest way is to cross 2 x 20cm-long strips over the base). To make the almond sponge, put the butter, sugar, flour, ground almonds, baking powder, eggs, vanilla and almond extract in a large bowl. Beat with an electric whisk until the mix comes together smoothly. Scrape into the tin, spreading to the corners, and bake for 25-30 mins – when you poke in a skewer, it should come out clean. Cool in the tin for 10 mins, then transfer to a wire rack to finish cooling while you make the second sponge.
2
For the pink sponge, line the tin as above. Mix all the ingredients together as above, but don’t add the almond extract. Fold in some pink food colouring. Then scrape it all into the tin and bake as before. Cool.

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BBQ Pork Sloppy Joes
#37

BBQ Pork Sloppy Joes

Category: Pork | Origin: American
Ingredients
  • 2 Potatoes
  • 1 Red Onions
  • 2 cloves Garlic
  • 1 Lime
  • 2 Bread
  • 1 lb Pork
  • Barbeque Sauce
  • Hotsauce
  • Tomato Ketchup
  • Sugar
  • Vegetable Oil
  • Salt
  • Pepper
Preparation Steps
1
Preheat oven to 450 degrees. Wash and dry all produce. Cut sweet potatoes into ½-inch-thick wedges. Toss on a baking sheet with a drizzle of oil, salt, and pepper. Roast until browned and tender, 20-25 minutes.
2
Meanwhile, halve and peel onion. Slice as thinly as possible until you have ¼ cup (½ cup for 4 servings); finely chop remaining onion. Peel and finely chop garlic. Halve lime; squeeze juice into a small bowl. Halve buns. Add 1 TBSP butter (2 TBSP for 4) to a separate small microwave-safe bowl; microwave until melted, 30 seconds. Brush onto cut sides of buns.

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Bean & Sausage Hotpot
#38

Bean & Sausage Hotpot

Category: Miscellaneous | Origin: British
Ingredients
  • 8 large Sausages
  • 1 Jar Tomato Sauce
  • 1200g Butter Beans
  • 1 tbls Black Treacle
  • 1 tsp English Mustard
Preparation Steps
1
In a large casserole, fry the sausages until brown all over – about 10 mins.
2
Add the tomato sauce, stirring well, then stir in the beans, treacle or sugar and mustard. Bring to the simmer, cover and cook for 30 mins. Great served with crusty bread or rice.

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BeaverTails
#39

BeaverTails

Category: Dessert | Origin: Canadian
Ingredients
  • 1/2 cup Water
  • 2 parts Yeast
  • 1/2 cup Sugar
  • 1/2 cup Milk
  • 6 tblsp Butter
  • 2 Eggs
  • 1 ½ tsp Salt
  • 2-1/2 cups Flour
  • for frying Oil
  • garnish Lemon
  • garnish Sugar
  • garnish Cinnamon
Preparation Steps
1
In the bowl of a stand mixer, add warm water, a big pinch of sugar and yeast. Allow to sit until frothy.
2
Into the same bowl, add 1/2 cup sugar, warm milk, melted butter, eggs and salt, and whisk until combined.

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Beef and Broccoli Stir-Fry
#40

Beef and Broccoli Stir-Fry

Category: Beef | Origin: Chinese
Ingredients
  • 1 tsp Soy Sauce
  • 1 tsp Dry sherry
  • 1/2 tsp Cornstarch
  • 1/8 teaspoon Black Pepper
  • 1 lb Sirloin steak
  • 2 tablespoons Oyster Sauce
  • 1 tsp Dry sherry
  • 1 tablespoon Soy Sauce
  • 1/4 cup Chicken Stock
  • 1 lb Broccoli
  • 2 tablespoons High Heat Cooking Oil
  • 2 cloves minced Garlic
  • 1 tsp Cornstarch
  • 1 tablespoon Water
Preparation Steps
1
Marinate the beef:
2
Stir together the beef marinade ingredients (1 teaspoon soy sauce, 1 teaspoon Chinese rice wine, 1/2 teaspoon cornstarch, 1/8 teaspoon black pepper) in a medium bowl.

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Beef and Mustard Pie
#41

Beef and Mustard Pie

Category: Beef | Origin: British
Ingredients
  • 1kg Beef
  • 2 tbs Plain Flour
  • 2 tbs Rapeseed Oil
  • 200ml Red Wine
  • 400ml Beef Stock
  • 1 finely sliced Onion
  • 2 chopped Carrots
  • 3 sprigs Thyme
  • 2 tbs Mustard
  • 2 free-range Egg Yolks
  • 400g Puff Pastry
  • 300g Green Beans
  • 25g Butter
  • pinch Salt
  • pinch Pepper
Preparation Steps
1
Preheat the oven to 150C/300F/Gas 2.
2
Toss the beef and flour together in a bowl with some salt and black pepper.

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Beef and Oyster pie
#42

Beef and Oyster pie

Category: Beef | Origin: British
Ingredients
  • 900g Beef
  • 3 tbs Olive Oil
  • 3 Shallots
  • 2 cloves minced Garlic
  • 125g Bacon
  • 1 tbs chopped Thyme
  • 2 Bay Leaf
  • 330ml Stout
  • 400ml Beef Stock
  • 2 tbs Corn Flour
  • 8 Oysters
  • 400g Plain Flour
  • pinch Salt
  • 250g Butter
  • To Glaze Eggs
Preparation Steps
1
Season the beef cubes with salt and black pepper. Heat a tablespoon of oil in the frying pan and fry the meat over a high heat. Do this in three batches so that you don’t overcrowd the pan, transferring the meat to a large flameproof casserole dish once it is browned all over. Add extra oil if the pan seems dry.
2
In the same pan, add another tablespoon of oil and cook the shallots for 4-5 minutes, then add the garlic and fry for 30 seconds. Add the bacon and fry until slightly browned. Transfer the onion and bacon mixture to the casserole dish and add the herbs.

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Beef Asado
#43

Beef Asado

Category: Beef | Origin: Filipino
Ingredients
  • 1.5kg Beef
  • 1 Beef Stock Concentrate
  • 8 ounces Tomato Puree
  • 3 cups Water
  • 6 tablespoons Soy Sauce
  • 1 tbs White Wine Vinegar
  • 2 tbs Pepper
  • 4 Bay Leaf
  • 1/2 Lemon
  • 2 tbs Tomato Sauce
  • 3 tbs Butter
  • 1/2 cup Olive Oil
  • 1 chopped Onion
  • 4 cloves Garlic
Preparation Steps
1
0. Combine beef, crushed peppercorn, soy sauce, vinegar, dried bay leaves, lemon, and tomato sauce. Mix well. Marinate beef for at least 30 minutes.
2
1. Put the marinated beef in a cooking pot along with remaining marinade. Add water. Let boil.

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Beef Banh Mi Bowls with Sriracha Mayo, Carrot & Pickled Cucumber
#44

Beef Banh Mi Bowls with Sriracha Mayo, Carrot & Pickled Cucumber

Category: Beef | Origin: Vietnamese
Ingredients
  • White Rice
  • 1 Onion
  • 1 Lime
  • 3 Garlic Clove
  • 1 Cucumber
  • 3 oz Carrots
  • 1 lb Ground Beef
  • 2 oz Soy Sauce
Preparation Steps
1
Add'l ingredients: mayonnaise, siracha
2
Place rice in a fine-mesh sieve and rinse until water runs clear. Add to a small pot with 1 cup water (2 cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15 minutes. Keep covered off heat for at least 10 minutes or until ready to serve.

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Beef Bourguignon
#45

Beef Bourguignon

Category: Beef | Origin: French
Ingredients
  • 3 tsp Goose Fat
  • 600g Beef Shin
  • 100g Bacon
  • 350g Challots
  • 250g Chestnut Mushroom
  • 2 sliced Garlic Clove
  • 1 Bouquet Garni
  • 1 tbs Tomato Puree
  • 750 ml Red Wine
  • 600g Celeriac
  • 2 tbs Olive Oil
  • sprigs of fresh Thyme
  • sprigs of fresh Rosemary
  • 2 Bay Leaf
  • 4 Cardamom
Preparation Steps
1
Heat a large casserole pan and add 1 tbsp goose fat. Season the beef and fry until golden brown, about 3-5 mins, then turn over and fry the other side until the meat is browned all over, adding more fat if necessary. Do this in 2-3 batches, transferring the meat to a colander set over a bowl when browned.
2
In the same pan, fry the bacon, shallots or pearl onions, mushrooms, garlic and bouquet garni until lightly browned. Mix in the tomato purée and cook for a few mins, stirring into the mixture. This enriches the bourguignon and makes a great base for the stew. Then return the beef and any drained juices to the pan and stir through.

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Beef Brisket Pot Roast
#46

Beef Brisket Pot Roast

Category: Beef | Origin: American
Ingredients
  • 4-5 pound Beef Brisket
  • Dash Salt
  • 3 Onion
  • 5 cloves Garlic
  • 1 Sprig Thyme
  • 1 sprig Rosemary
  • 4 Bay Leaves
  • 2 cups beef stock
  • 3 Large Carrots
  • 1 Tbsp Mustard
  • 4 Mashed Potatoes
Preparation Steps
1
1 Prepare the brisket for cooking: On one side of the brisket there should be a layer of fat, which you want. If there are any large chunks of fat, cut them off and discard them. Large pieces of fat will not be able to render out completely.
2
Using a sharp knife, score the fat in parallel lines, about 3/4-inch apart. Slice through the fat, not the beef. Repeat in the opposite direction to make a cross-hatch pattern.

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Beef Caldereta
#47

Beef Caldereta

Category: Beef | Origin: Filipino
Ingredients
  • 2kg cut cubes Beef
  • 1 Beef Stock
  • 1 tbs Soy Sauce
  • 2 cups Water
  • 1 sliced Green Pepper
  • 1 sliced Red Pepper
  • 1 sliced Potatoes
  • 1 sliced Carrots
  • 8 ounces Tomato Puree
  • 3 tablespoons Peanut Butter
  • 5 Chilli Powder
  • 1 chopped Onion
  • 5 cloves Garlic
  • 3 tbs Olive Oil
Preparation Steps
1
0. Heat oil in a cooking pot. Saute onion and garlic until onion softens
2
1. Add beef. Saute until the outer part turns light brown.

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Beef Dumpling Stew
#48

Beef Dumpling Stew

Category: Beef | Origin: British
Ingredients
  • 2 tbs Olive Oil
  • 25g Butter
  • 750g Beef
  • 2 tblsp Plain Flour
  • 2 cloves minced Garlic
  • 175g Onions
  • 150g Celery
  • 150g Carrots
  • 2 chopped Leek
  • 200g Swede
  • 150ml Red Wine
  • 500g Beef Stock
  • 2 Bay Leaf
  • 3 tbs Thyme
  • 3 tblsp chopped Parsley
  • 125g Plain Flour
  • 1 tsp Baking Powder
  • 60g Suet
  • Splash Water
Preparation Steps
1
Preheat the oven to 180C/350F/Gas 4.
2
For the beef stew, heat the oil and butter in an ovenproof casserole and fry the beef until browned on all sides.

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Beef Empanadas
#49

Beef Empanadas

Category: Beef | Origin: Uruguayan
Ingredients
  • 60g Lard
  • 340g Water
  • 1 tsp Salt
  • 600g All purpose flour
  • 3 Tomato
  • 1 clove Garlic
  • 1 large Red Onions
  • Bunch Spring Onions
  • 750g Sirloin steak
  • 1 tablespoon Dried Oregano
  • 1 tsp Paprika
  • 1 tsp Red Pepper Flakes
  • 1 tsp Parsley
  • To taste Salt
  • To taste Pepper
  • 3 Egg
  • Splash Egg Wash
  • Drizzle Chimichurri sauce
Preparation Steps
1
For the dough place lard, warm water and salt in a large kneading bowl and stir. Add flour and oregano and either knead five miutes by hand or with the kneading function of your machine. Let rest covered for at least half an hour or overnight in the fridge.
2
For the filling place tomatoes for about 30 seconds in boiling water, then cool with cold water and peel of skin and cut into cubes. Press garlic through garlic press, cut onions into cubes. Simmer garlic and onions in some olive oil until translucent. Take out onions and garlic and brown the meat at high heat from all sides. Season with all herbs and add the onions, garlic and tomatoes. Let simmer for a few minutes, add salt, pepper and additional spices to taste. You can prepare the meat the night before, chill in fridge if doing so. Boil eggs and also cut into cubes and mix with prepared meat.

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Beef Lo Mein
#50

Beef Lo Mein

Category: Beef | Origin: Chinese
Ingredients
  • 1/2 lb Beef
  • pinch Salt
  • pinch Pepper
  • 2 tsp Sesame Seed Oil
  • 1/2 Egg
  • 3 tbs Starch
  • 5 tbs Oil
  • 1/4 lb Noodles
  • 1/2 cup Onion
  • 1 tsp Minced Garlic
  • 1 tsp Ginger
  • 1 cup Bean Sprouts
  • 1 cup Mushrooms
  • 1 cup Water
  • 1 tbs Oyster Sauce
  • 1 tsp Sugar
  • 1 tsp Soy Sauce
Preparation Steps
1
- MARINATING THE BEEF
2
In a bowl, add the beef, salt, 1 pinch white pepper, 1 Teaspoon sesame seed oil, 1/2 egg, corn starch,1 Tablespoon of oil and mix together.

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Beef Mandi
#51

Beef Mandi

Category: Beef | Origin: Indian
Ingredients
  • 1 kg Basmati Rice
  • 5 Cups Beef Stock
  • 2 medium Onion
  • 5 chopped cloves Garlic
  • 2 Green Chilli
  • 1 small Tomato
  • 2 1/2 Tsp Salt
  • 3 tablespoons Oil
  • 1 ½ tsp Turmeric Powder
  • 1/2 tsp Cardamom
  • 1/2 tsp Cloves
  • 1/2 tsp Bay Leaf
Preparation Steps
1
1. Wash the beef and cut into large pieces. Season lightly with salt and turmeric.
2
2. Heat ghee/oil in a large pot. Add sliced onions and sauté until light golden.

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Beef Mechado
#52

Beef Mechado

Category: Beef | Origin: Filipino
Ingredients
  • 3 cloves Garlic
  • 1 sliced Onion
  • 2 Lbs Beef
  • 8 ounces Tomato Puree
  • 1 cup Water
  • 3 tbs Olive Oil
  • 1 Slice Lemon
  • 1 large Potatoes
  • 1/4 cup Soy Sauce
  • 1/2 tsp Black Pepper
  • 2 Bay Leaves
  • To taste Salt
Preparation Steps
1
0. Make the beef tenderloin marinade by combining soy sauce, vinegar, ginger, garlic, sesame oil, olive oil, sugar, salt, and ground black pepper in a large bowl. Mix well.
2
1. Add the cubed beef tenderloin to the bowl with the beef tenderloin marinade. Gently toss to coat the beef. Let it stay for 1 hour.

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Beef pho
#53

Beef pho

Category: Beef | Origin: Vietnamese
Ingredients
  • 1 L Beef Stock
  • 1 large Onion
  • 1 Large Chopped Ginger
  • 1 Cinnamon Stick
  • 2 Star Anise
  • 1 tsp Coriander Seeds
  • 1/2 teaspoon Cloves
  • 225g Sirloin steak
  • 1 tsp Palm Sugar
  • 1 tablespoon Fish Sauce
  • 1 ½ tbsp Soy Sauce
  • 200g Rice Noodles
  • 2 sliced Spring Onions
  • 1 small Birds-eye Chillies
  • Handful Basil
  • Handful Coriander
  • 1 Lime
Preparation Steps
1
Tip the beef stock along with 500ml of water into a large saucepan. Sit the onion and ginger in a frying pan over a high heat and char on all sides, around 3-5 mins (you can also do this under your grill). Once charred, add to the beef stock. In the same pan, toast the spices for 2-3 mins and once they begin to smell fragrant, add them to the beef stock as well. Bring the stock to the boil, then turn to a simmer and cook for 30mins before straining.
2
Meanwhile, cut the fat from the steak and wrap in cling film, then put into the freezer for 15 mins – this will make your steak really easy to slice! Slice it thinly, then cover with cling film again and pop into the fridge.

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Beef Rendang
#54

Beef Rendang

Category: Beef | Origin: Malaysian
Ingredients
  • 1lb Beef
  • 5 tbs Vegetable Oil
  • 1 Cinnamon Stick
  • 3 Cloves
  • 3 Star Anise
  • 3 Cardamom
  • 1 cup Coconut Cream
  • 1 cup Water
  • 2 tbs Tamarind Paste
  • 6 Lime
  • 1 tbs Sugar
  • 5 Challots
Preparation Steps
1
Chop the spice paste ingredients and then blend it in a food processor until fine.
2
Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry until aromatic. Add the beef and the pounded lemongrass and stir for 1 minute. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked. Add the kaffir lime leaves, kerisik (toasted coconut), sugar or palm sugar, stirring to blend well with the meat.

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Beef stroganoff
#55

Beef stroganoff

Category: Beef | Origin: Russian
Ingredients
  • 1 tbls Olive Oil
  • 1 Onions
  • 1 clove Garlic
  • 1 tbsp Butter
  • 250g Mushrooms
  • 500g Beef Fillet
  • 1tbsp Plain Flour
  • 150g Creme Fraiche
  • 1 tbsp English Mustard
  • 100ml Beef Stock
  • Topping Parsley
Preparation Steps
1
Heat the olive oil in a non-stick frying pan then add the sliced onion and cook on a medium heat until completely softened, so around 15 mins, adding a little splash of water if they start to stick at all. Crush in the garlic and cook for a 2-3 mins further, then add the butter. Once the butter is foaming a little, add the mushrooms and cook for around 5 mins until completely softened. Season everything well, then tip onto a plate.
2
Tip the flour into a bowl with a big pinch of salt and pepper, then toss the steak in the seasoned flour. Add the steak pieces to the pan, splashing in a little oil if the pan looks particularly dry, and fry for 3-4 mins, until well coloured. Tip the onions and mushrooms back into the pan. Whisk the crème fraîche, mustard and beef stock together, then pour into the pan. Cook over a medium heat for around 5 mins. Scatter with parsley, then serve with pappardelle or rice.

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Beef Sunday Roast
#56

Beef Sunday Roast

Category: Beef | Origin: British
Ingredients
  • 8 slices Beef
  • 12 florets Broccoli
  • 1 Packet Potatoes
  • 1 Packet Carrots
  • 140g plain flour
  • 4 Eggs
  • 200ml milk
  • drizzle (for cooking) sunflower oil
Preparation Steps
1
Cook the Broccoli and Carrots in a pan of boiling water until tender.
2
Roast the Beef and Potatoes in the oven for 45mins, the potatoes may need to be checked regularly to not overcook.

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Beef Wellington
#57

Beef Wellington

Category: Beef | Origin: British
Ingredients
  • 400g mushrooms
  • 1-2tbsp English Mustard
  • Dash Olive Oil
  • 750g piece Beef Fillet
  • 6-8 slices Parma ham
  • 500g Puff Pastry
  • Dusting Flour
  • 2 Beaten Egg Yolks
Preparation Steps
1
Put the mushrooms into a food processor with some seasoning and pulse to a rough paste. Scrape the paste into a pan and cook over a high heat for about 10 mins, tossing frequently, to cook out the moisture from the mushrooms. Spread out on a plate to cool.
2
Heat in a frying pan and add a little olive oil. Season the beef and sear in the hot pan for 30 secs only on each side. (You don't want to cook it at this stage, just colour it). Remove the beef from the pan and leave to cool, then brush all over with the mustard.

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Beetroot & red cabbage sauerkraut
#58

Beetroot & red cabbage sauerkraut

Category: Vegetarian | Origin: Polish
Ingredients
  • 320g Beetroot
  • 450g Red Cabbage
  • 1 small Onion
  • 2 tsp Caraway Seed
  • 1 tsp Sea Salt
Preparation Steps
1
Tip all the ingredients into a large bowl, add 1-1½ tsp freshly ground black pepper, then scrunch it all together with your hands for 5 mins. You might want to wear gloves to avoid staining your skin with the beetroot juices.
2
Press the veg down in the bowl with your hands, then cover the surface and up the side of the bowl with a large sheet of compostable cling film or something reusable like a beeswax wrap. Now place another similar-sized bowl on top. Press down hard and add anything heavy (packs of rice or cans work well) to weigh it down so the juices rise to cover the surface. Cover again.

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Beetroot latkes
#59

Beetroot latkes

Category: Vegetarian | Origin: Ukrainian
Ingredients
  • 1 tablespoon Rapeseed Oil
  • 4 tablespoons Greek Yogurt
  • 1/2 bag Mint
  • 150g Rocket
  • 130g Cherry Tomatoes
  • 400g Beetroot
  • 1 beaten Egg
  • 1 tablespoon Plain Flour
  • 1 clove finely chopped Garlic
  • 1 tsp Caraway Seed
  • 1/2 teaspoon Ground Cumin
  • Zest of 1 Lemon
Preparation Steps
1
Heat the oven to 180C/160C fan/gas 4. Make the latkes by combining all of the ingredients.
2
Heat the oil in a large non-stick pan. Spoon in the mixture to make six round latkes. Fry for 4-5 mins on each side, then transfer to a baking sheet and bake for 10 mins.

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Beetroot pancakes
#60

Beetroot pancakes

Category: Dessert | Origin: Ukrainian
Ingredients
  • 3 Beetroot
  • 50 ml Milk
  • 200g Self-raising Flour
  • 1 tsp Baking Powder
  • 2 tablespoons Maple Syrup
  • 1/2 teaspoon Vanilla Extract
  • 3 Egg
  • 25g Butter
  • 200g Frozen Mixed Berries
  • 2 tablespoons Blackcurrant Jam
  • 100g Greek Yogurt
Preparation Steps
1
Put the beetroot in a jug with the milk and blend with a stick blender until smooth. Pour into a bowl with the rest of the pancake ingredients and whisk until smooth and vibrant purple.
2
Put a small knob of butter in a large non-stick frying pan and heat over a medium-low heat until melted and foamy. Now create 3 or 4 pancakes each made from 2 tbsp of the batter. Cook for 2-3 mins then flip over and cook for a further minute until cooked through. Repeat with any remaining batter. Heat oven to lowest setting and keep the pancakes warm in there until needed.

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Big Mac
#62

Big Mac

Category: Beef | Origin: American
Ingredients
  • 400g Minced Beef
  • 2 tbs Olive Oil
  • 2 Sesame Seed Burger Buns
  • Chopped Onion
  • 1/4 Iceberg Lettuce
  • 2 sliced Cheese
  • 2 large Dill Pickles
  • 1 cup Mayonnaise
  • 2 tsp White Wine Vinegar
  • Pinch Pepper
  • 2 tsp Mustard
  • 1 1/2 tsp Onion Salt
  • 1 1/2 tsp Garlic Powder
  • 1/2 tsp Paprika
Preparation Steps
1
For the Big Mac sauce, combine all the ingredients in a bowl, season with salt and chill until ready to use.
2
2. To make the patties, season the mince with salt and pepper and form into 4 balls using about 1/3 cup mince each. Place each onto a square of baking paper and flatten to form into four x 15cm circles. Heat oil in a large frypan over high heat. In 2 batches, cook beef patties for 1-2 minutes each side until lightly charred and cooked through. Remove from heat and keep warm. Repeat with remaining two patties.

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Bigos (Hunters Stew)
#63

Bigos (Hunters Stew)

Category: Pork | Origin: Polish
Ingredients
  • 2 sliced Bacon
  • 1 lb Kielbasa
  • 1 lb Pork
  • 1/4 cup Flour
  • 3 chopped Garlic
  • 1 Diced Onion
  • 1 1/2 cup Mushrooms
  • 4 cups Cabbage
  • 1 Jar Sauerkraut
  • 1/4 cup Red Wine
  • 1 Bay Leaf
  • 1 tsp Basil
  • 1 tsp Marjoram
  • 1 tbs Paprika
  • 1/8 teaspoon Caraway Seed
  • 1 dash Hotsauce
  • 5 Cups Beef Stock
  • 2 tbs Tomato Puree
  • 1 cup Diced Tomatoes
  • 1 dash Worcestershire Sauce
Preparation Steps
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Heat a large pot over medium heat. Add the bacon and kielbasa; cook and stir until the bacon has rendered its fat and sausage is lightly browned. Use a slotted spoon to remove the meat and transfer to a large casserole or Dutch oven.

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Bigos (Polish hunter's stew)
#64

Bigos (Polish hunter's stew)

Category: Beef | Origin: Polish
Ingredients
  • 1 sliced White Cabbage
  • 250ml Beef Stock
  • 100g Mushrooms
  • 2 tablespoons Lard
  • 400g German Sausages
  • 250g Bacon
  • 2 chopped Onion
  • 750g Beef
  • 200g Prunes
  • 1 Bay Leaf
  • 2 Cloves
  • 12 Peppercorns
  • 4 Juniper Berries
  • 4 Allspice Berries
  • 90 ml Red Wine
  • 2 tablespoons Tomato Puree
Preparation Steps
1
Put the cabbage in a heavy casserole dish, add the stock and cook over a low heat for about 50 mins, until tender.
2
Cut the soaked mushrooms into strips and save the soaking water. Heat the lard and fry the sausages and bacon, then scoop out, leaving the fat in the pan. Fry the onion in the same pan for 5-8 mins until lightly browned.

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Bistek
#65

Bistek

Category: Beef | Origin: Filipino
Ingredients
  • 1 lb Beef
  • 5 tablespoons Soy Sauce
  • 1 Lemon
  • 3 cloves Garlic
  • 3 parts Onion
  • 4 tbs Olive Oil
  • 1 cup Water
  • 1 pinch Salt
Preparation Steps
1
0. Marinate beef in soy sauce, lemon (or calamansi), and ground black pepper for at least 1 hour. Note: marinate overnight for best result
2
1. Heat the cooking oil in a pan then pan-fry half of the onions until the texture becomes soft. Set aside

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Bitterballen (Dutch meatballs)
#66

Bitterballen (Dutch meatballs)

Category: Beef | Origin: Dutch
Ingredients
  • 100g Butter
  • 150g Flour
  • 700ml Beef Stock
  • 30g Onion
  • 1 tbs Parsley
  • 400g Beef
  • Pinch Salt
  • Pinch Pepper
  • Pinch Nutmeg
  • 50g Flour
  • 2 Beaten Eggs
  • 50g Breadcrumbs
Preparation Steps
1
Melt the butter in a skillet or pan. When melted, add the flour little by little and stir into a thick paste. Slowly stir in the stock, making sure the roux absorbs the liquid. Simmer for a couple of minutes on a low heat while you stir in the onion, parsley and the shredded meat. The mixture should thicken and turn into a heavy, thick sauce.
2
Pour the mixture into a shallow container, cover and refrigerate for several hours, or until the sauce has solidified.

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Blackberry Fool
#67

Blackberry Fool

Category: Dessert | Origin: British
Ingredients
  • 50g Hazlenuts
  • 125g Butter
  • 150g Caster Sugar
  • Grated Lemon
  • 150g Plain Flour
  • ½ tsp Baking Powder
  • 600g Blackberries
  • 75g Sugar
  • 2 tbs Caster Sugar
  • 1 tbs Lemon Juice
  • 300ml Double Cream
  • 100ml Yogurt
  • Garnish with Mint
Preparation Steps
1
For the biscuits, preheat the oven to 200C/180C (fan)/Gas 6 and line two large baking trays with baking parchment. Scatter the nuts over a baking tray and roast in the oven for 6-8 minutes, or until golden-brown. Watch them carefully so that they don’t have a chance to burn. Remove from the oven, tip onto a board and leave to cool.
2
Put the butter and sugar in a large bowl and beat with a wooden spoon until light and creamy. Roughly chop the cooled nuts and add to the creamed butter and sugar, along with the lemon zest, flour and baking powder. Stir well until the mixture comes together and forms a ball – you may need to use your hands.

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Blini Pancakes
#68

Blini Pancakes

Category: Side | Origin: Russian
Ingredients
  • 1/2 cup Buckwheat
  • 2/3 Cup Flour
  • 1/2 tsp Salt
  • 1 tsp Yeast
  • 1 cup Milk
  • 2 tbs Butter
  • 1 Seperated Egg
Preparation Steps
1
In a large bowl, whisk together 1/2 cup buckwheat flour, 2/3 cup all-purpose flour, 1/2 teaspoon salt, and 1 teaspoon yeast.
2
Make a well in the center and pour in 1 cup warm milk, whisking until the batter is smooth.

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Blueberry & lemon friands
#69

Blueberry & lemon friands

Category: Dessert | Origin: Australian
Ingredients
  • 100g Unsalted Butter
  • 125g Icing Sugar
  • 25g Flour
  • 85g Almonds
  • 3 Egg White
  • 1 Unwaxed Lemon
  • 85g Blackberries
Preparation Steps
1
Preheat the oven to fan 180C/conventional 200C/gas 6. Generously butter six non-stick friand or muffin tins. Melt the butter and set aside to cool.
2
Sift the icing sugar and flour into a bowl. Add the almonds and mix everything between your fingers.

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Borsch
#70

Borsch

Category: Beef | Origin: Ukrainian
Ingredients
  • 1kg Beef Shin
  • 1 Onion
  • 1 Bay Leaf
  • 2.5kg Potatoes
  • 2 tablespoons Sunflower Oil
  • 1 Diced Onion
  • 1 Carrots
  • 200g Beetroot
  • 1 chopped Red Pepper
  • 200g Tinned Tomatos
  • 6 Prunes
  • 1/2 White Cabbage
  • 400g Kidney Beans
  • 100 ml Creme Fraiche
  • Bunch Dill
  • To serve Crusty Bread
Preparation Steps
1
To make the stock, put the meat, whole onion, bay leaf and 2 litres of lightly salted cold water in a large saucepan. Cook over a very low heat for 1 hr 30 mins or until the beef shin is soft and falls apart easily – this can take up to 3 hrs. Skim off the scum with a spoon from time to time. Break up any larger pieces of beef into the broth, remove the whole onion and discard.
2
Add the potatoes to the borscht, season well with salt and pepper and cook for 10-15 mins until tender. Meanwhile, heat the sunflower oil in a large, deep frying pan. Add the diced onion and carrot, and cook over a medium heat, stirring, until the carrot is soft and is about to start caramelising.

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Boulangère Potatoes
#71

Boulangère Potatoes

Category: Side | Origin: French
Ingredients
  • 2 finely chopped Onions
  • sprigs of fresh Thyme
  • 2 tbs Olive Oil
  • 1.5kg Potatoes
  • 425g Vegetable Stock
Preparation Steps
1
Heat oven to 200C/fan 180C/gas 6. Fry the onions and thyme sprigs in the oil until softened and lightly coloured (about 5 mins).
2
Spread a layer of potatoes over the base of a 1.5-litre oiled gratin dish. Sprinkle over a few onions (see picture, above) and continue layering, finishing with a layer of potatoes. Pour over the stock and bake for 50-60 mins until the potatoes are cooked and the top is golden and crisp.

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Boxty Breakfast
#72

Boxty Breakfast

Category: Pork | Origin: Irish
Ingredients
  • 4 large Potatoes
  • 1 bunch Spring Onions
  • 100g Plain Flour
  • 1 Egg White
  • 150ml Milk
  • 1 tsp Bicarbonate Of Soda
  • 3 tbs Butter
  • 2 tbs Vegetable Oil
  • 6 Cherry Tomatoes
  • 12 Bacon
  • 6 Egg
Preparation Steps
1
Before you start, put your oven on its lowest setting, ready to keep things warm. Peel the potatoes, grate 2 of them, then set aside. Cut the other 2 into large chunks, then boil for 10-15 mins or until tender. Meanwhile, squeeze as much of the liquid from the grated potatoes as you can using a clean tea towel. Mash the boiled potatoes, then mix with the grated potato, spring onions and flour.
2
Whisk the egg white in a large bowl until it holds soft peaks. Fold in the buttermilk, then add the bicarbonate of soda. Fold into the potato mix.

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Braised Beef Chilli
#73

Braised Beef Chilli

Category: Beef | Origin: Mexican
Ingredients
  • 1kg Beef
  • 3 Onions
  • 4 cloves Garlic
  • Dash Olive oil
  • 300g Chorizo
  • 2 tsp Cumin
  • 2 tsp Allspice
  • 1 tsp Cloves
  • 1 large Cinnamon stick
  • 3 Bay Leaves
  • 2 tsp dried Oregano
  • 2 ancho Ancho Chillies
  • 3 tbsp Balsamic Vinegar
  • 2 x 400g Plum Tomatoes
  • 2 tbsp Tomato Ketchup
  • 2 tbsp Dark Brown Sugar
  • 2 x 400g tins Borlotti Beans
Preparation Steps
1
Preheat the oven to 120C/225F/gas mark 1.
2
Take the meat out of the fridge to de-chill. Pulse the onions and garlic in a food processor until finely chopped. Heat 2 tbsp olive oil in a large casserole and sear the meat on all sides until golden.

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Braised stuffed cabbage
#74

Braised stuffed cabbage

Category: Vegetarian | Origin: Polish
Ingredients
  • 6 large Cabbage Leaves
  • 2 tablespoons Olive Oil
  • 1 chopped Onion
  • 2 tsp Rosemary
  • 1 chopped Celery
  • 140g Basmati Rice
  • 140g Cooked Chestnut
  • 50g Cranberry
  • 300ml Vegetable Stock
  • 1 tablespoon Balsamic Vinegar
  • 1 tsp Clear Honey
Preparation Steps
1
Heat oven to 180C/fan 160C/gas 4. Remove the tough central stalk from the cabbage leaves. Bring a large pan of salted water to the boil, add the cabbage, then cook for just 1-2 mins until the leaves are starting to wilt. Drain and refresh under cold running water. Drain well, then pat dry with a tea towel.
2
Heat the oil in a pan, add the onion, then fry for 5 mins until slightly browned. Add the rosemary and celery, then cook for 8 mins more. Stir in the rice, then cook for a min or so until the grains are glistening. Remove from the heat, stir in the chestnuts and cranberries, then season.

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Bread and Butter Pudding
#75

Bread and Butter Pudding

Category: Dessert | Origin: British
Ingredients
  • 25g/1oz butter
  • 8 thin slices bread
  • 50g/2oz sultanas
  • 2 tsp cinnamon
  • 350ml/12fl milk
  • 50ml/2fl oz double cream
  • 2 free-range eggs
  • 25g/1oz sugar
  • grated, to taste nutmeg
Preparation Steps
1
Grease a 1 litre/2 pint pie dish with butter.
2
Cut the crusts off the bread. Spread each slice with on one side with butter, then cut into triangles.

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Breakfast Potatoes
#77

Breakfast Potatoes

Category: Breakfast | Origin: Canadian
Ingredients
  • 3 Medium Potatoes
  • 1 tbs Olive Oil
  • 2 strips Bacon
  • Minced Garlic Clove
  • 1 tbs Maple Syrup
  • Garnish Parsley
  • Pinch Salt
  • Pinch Pepper
  • To taste Allspice
Preparation Steps
1
Before you do anything, freeze your bacon slices that way when you're ready to prep, it'll be so much easier to chop!
2
Wash the potatoes and cut medium dice into square pieces. To prevent any browning, place the already cut potatoes in a bowl filled with water.

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Brie wrapped in prosciutto & brioche
#78

Brie wrapped in prosciutto & brioche

Category: Side | Origin: French
Ingredients
  • 375g Plain Flour
  • 50g Caster Sugar
  • 7g Yeast
  • 75g Milk
  • 3 Large Eggs
  • To Glaze Eggs
  • 180g Butter
  • 250g Brie
  • 8 slices Prosciutto
Preparation Steps
1
Mix the flour, 1 tsp salt, caster sugar, yeast, milk and eggs together in a mixer using the dough attachment for 5 mins until the dough is smooth. Add the butter and mix for a further 4 mins on medium speed. Scrape the dough bowl and mix again for 1 min. Place the dough in a container, cover with cling film and leave in the fridge for at least 6 hrs before using.
2
Wrap the Brie in the prosciutto and set aside. Turn out the dough onto a lightly floured surface. Roll into a 25cm circle. Place the wrapped Brie in the middle of the circle and fold the edges in neatly. Put the parcel onto a baking tray lined with baking parchment and brush with beaten egg. Chill in the fridge for 30 mins, then brush again with beaten egg and chill for a further 30 mins. Leave to rise for 1 hr at room temperature. Heat oven to 200C/180C fan/gas 6, then bake for 22 mins. Serve warm.

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Broccoli & Stilton soup
#79

Broccoli & Stilton soup

Category: Starter | Origin: British
Ingredients
  • 2 tblsp Rapeseed Oil
  • 1 finely chopped Onion
  • 1 Celery
  • 1 sliced Leek
  • 1 medium Potatoes
  • 1 knob Butter
  • 1 litre hot Vegetable Stock
  • 1 Head chopped Broccoli
  • 140g Stilton Cheese
Preparation Steps
1
Heat the rapeseed oil in a large saucepan and then add the onions. Cook on a medium heat until soft. Add a splash of water if the onions start to catch.
2
Add the celery, leek, potato and a knob of butter. Stir until melted, then cover with a lid. Allow to sweat for 5 minutes. Remove the lid.

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Brown Stew Chicken
#80

Brown Stew Chicken

Category: Chicken | Origin: Jamaican
Ingredients
  • 1 whole Chicken
  • 1 chopped Tomato
  • 2 chopped Onions
  • 2 chopped Garlic Clove
  • 1 chopped Red Pepper
  • 1 chopped Carrots
  • 1 Lime
  • 2 tsp Thyme
  • 1 tsp Allspice
  • 2 tbs Soy Sauce
  • 2 tsp Cornstarch
  • 2 cups Coconut Milk
  • 1 tbs Vegetable Oil
Preparation Steps
1
Squeeze lime over chicken and rub well. Drain off excess lime juice.
2
Combine tomato, scallion, onion, garlic, pepper, thyme, pimento and soy sauce in a large bowl with the chicken pieces. Cover and marinate at least one hour.

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Brun Lapskaus (Norwegian Beef Vegetable Stew)
#81

Brun Lapskaus (Norwegian Beef Vegetable Stew)

Category: Beef | Origin: Norwegian
Ingredients
  • 2 tblsp Olive Oil
  • 2 Lbs Beef
  • 1 Onion
  • 3 Cups Beef Stock
  • 1 small Swede
  • 1 Celery
  • 4 Carrots
  • 4 Parsley
  • 1 lb Potatoes
  • 1/2 Leek
  • Garnish Parsley
Preparation Steps
1
Heat olive oil in a large pot. Cut beef into 1 inch (2.5 cm) cubes and brown in oil.
2
Dice the onion and add to browning beef. Add the stock and bring to a boil, then lower the heat, cover, and let simmer for about 30 minutes.

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Bryndzové Halušky
#82

Bryndzové Halušky

Category: Pork | Origin: Slovakian
Ingredients
  • 500g Potatoes
  • 200g Plain Flour
  • 1 Egg
  • 1 teaspoon Salt
  • 250g Bryndza cheese
  • 200g Bacon
  • Garnish Chives
Preparation Steps
1
1. Prepare the Dough
2
Grate the potatoes finely using a hand grater or food processor. Place the grated potatoes in a bowl and mix them with flour, egg, and salt until a sticky dough forms. The consistency should be thick but pliable.

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Budino Di Ricotta
#83

Budino Di Ricotta

Category: Dessert | Origin: Italian
Ingredients
  • 500g Ricotta
  • 4 large Eggs
  • 3 tbs Flour
  • 250g Sugar
  • 1 tsp Cinnamon
  • Grated Zest of 2 Lemons
  • 5 tbs Dark Rum
  • sprinking Icing Sugar
Preparation Steps
1
Mash the ricotta and beat well with the egg yolks, stir in the flour, sugar, cinnamon, grated lemon rind and the rum and mix well. You can do this in a food processor. Beat the egg whites until stiff, fold in and pour into a buttered and floured 25cm cake tin. Bake in the oven at 180ºC/160ºC fan/gas 4 for about 40 minutes, or until it is firm.
2
Serve hot or cold dusted with icing sugar.

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Cabbage Soup (Shchi)
#85

Cabbage Soup (Shchi)

Category: Vegetarian | Origin: Russian
Ingredients
  • 3 tbs Unsalted Butter
  • 1 large Onion
  • 1 medium Cabbage
  • 1 Carrots
  • 1 Celery
  • 1 Bay Leaf
  • 8 cups Vegetable Stock
  • 2 large Potatoes
  • 2 large Tomatoes
  • Garnish Sour Cream
  • Garnish Dill
Preparation Steps
1
Add the butter to a large Dutch oven or other heavy-duty pot over medium heat. When the butter has melted, add the onion and sauté until translucent.
2
Add the cabbage, carrot, and celery. Sauté until the vegetables begin to soften, stirring frequently, about 3 minutes.

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Cacik
#86

Cacik

Category: Side | Origin: Turkish
Ingredients
  • 500g Natural Yoghurt
  • 2 tsp Lemon Juice
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 tablespoon Dried Mint
  • 1 Cucumber
  • 2 cloves minced Garlic
Preparation Steps
1
Put a sieve over a large bowl, line it with a thick sheet of non-dyed kitchen paper or a clean muslin cloth, and spoon in the yogurt. Cover with another sheet of kitchen paper and leave to strain in the fridge for a minimum of 12 hrs.
2
Add the lemon juice, most of the olive oil and the dried mint to a bowl and stir well for the dried mint to soften and soak up the juices. Mix in the strained yogurt, then pour away the strained yogurt liquid and leave that bowl to one side.

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Cajun spiced fish tacos
#87

Cajun spiced fish tacos

Category: Seafood | Origin: Mexican
Ingredients
  • 2 tbsp cajun
  • 1 tsp cayenne pepper
  • 4 fillets white fish
  • 1 tsp vegetable oil
  • 8 flour tortilla
  • 1 sliced avocado
  • 2 shredded little gem lettuce
  • 4 shredded Spring Onions
  • 1 x 300ml salsa
  • 1 pot sour cream
  • 1 lemon
  • 1 clove finely chopped garlic
Preparation Steps
1
Cooking in a cajun spice and cayenne pepper marinade makes this fish super succulent and flavoursome. Top with a zesty dressing and serve in a tortilla for a quick, fuss-free main that's delightfully summery.
2
On a large plate, mix the cajun spice and cayenne pepper with a little seasoning and use to coat the fish all over.

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Callaloo and SaltFish
#88

Callaloo and SaltFish

Category: Side | Origin: Jamaican
Ingredients
  • 1/2 lb Salt Cod
  • 4 Bacon
  • 525g Callaloo
  • 1 chopped Onion
  • 2 chopped Spring Onions
  • 2 cloves minced Garlic
  • 1 chopped Scotch Bonnet
  • 2 chopped Plum Tomatoes
  • 2 sprigs Thyme
  • 1/4 tsp Black Pepper
Preparation Steps
1
Soak salted fish in water overnight. Next, heat salted fish in water on stove until water boils. You should see a foam on top. Remove from heat and drain. Set aside and shred salted fish once it cools.
2
Cook bacon in skillet over medium heat until crispy. Remove bacon from heat and drain the majority of the bacon grease, leaving about 1 tablespoon in the skillet.

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Callaloo Jamaican Style
#89

Callaloo Jamaican Style

Category: Miscellaneous | Origin: Jamaican
Ingredients
  • 1 bunch Kale
  • 2 strips Bacon
  • 3 cloves Chopped Garlic
  • 1 medium Onion
  • 1/2 tsp Paprika
  • 1 Sprig Thyme
  • 1 Tomato
  • 1 Red Pepper
  • 4 Banana
  • Splash Vegetable Oil
Preparation Steps
1
Cut leaves and soft stems from the kale branches, them soak in a bowl of cold water for about 5-10 minutes or until finish with prep.
2
Proceed to slicing the onions, mincing the garlic and dicing the tomatoes. Set aside

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Canadian Butter Tarts
#90

Canadian Butter Tarts

Category: Dessert | Origin: Canadian
Ingredients
  • 375g Shortcrust Pastry
  • 2 large Eggs
  • 175g Muscovado Sugar
  • 100g Raisins
  • 1 tsp Vanilla Extract
  • 50g Butter
  • 4 tsp Single Cream
  • 50g Walnuts
Preparation Steps
1
Preheat the oven to fan 170C/ conventional 190C/gas 5. Roll out the pastry on a lightly floured surface so it’s slightly thinner than straight from the pack. Then cut out 18-20 rounds with a 7.5cm fluted cutter, re-rolling the trimmings. Use the rounds to line two deep 12-hole tart tins (not muffin tins). If you only have a regular-sized, 12-hole tart tin you will be able to make a few more slightly shallower tarts.
2
Beat the eggs in a large bowl and combine with the rest of the ingredients except the walnuts. Tip this mixture into a pan and stir continuously for 3-4 minutes until the butter melts, and the mixture bubbles and starts to thicken. It should be thick enough to coat the back of a wooden spoon. Don’t overcook, and be sure to stir all the time as the mixture can easily burn. Remove from the heat and stir in the nuts.

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Carbonada Criolla
#91

Carbonada Criolla

Category: Beef | Origin: Argentinian
Ingredients
  • 500g Beef
  • 1 chopped Onion
  • 2 chopped Carrots
  • 2 chopped Potatoes
  • 1 small Pumpkin
  • 100g Dried Apricots
  • 2 Litres Beef Stock
  • To taste Salt
  • To taste Pepper
Preparation Steps
1
Brown the Beef: In a large pot, brown the beef cubes. Remove and set aside.
2
Sauté Vegetables: In the same pot, cook the onion until translucent. Add carrots, potatoes, and pumpkin, cooking for a few minutes.

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Caribbean Tamarind balls
#92

Caribbean Tamarind balls

Category: Dessert | Origin: Jamaican
Ingredients
  • 16 ounces Tamarind Pulp
  • 1 1/2 cups Sugar
Preparation Steps
1
Add tamarind pulp and 1 cup granulated sugar to a bowl and mash together with a spoon or fork. Take small amounts of the tamarind and sugar mix and shape them into small balls by rolling them in your hands. Make them the size of a marble or slightly bigger, as you like.
2
Add the remaining sugar to a flat surface, like a plate or a sheet pan. Roll the tamarind balls in granulated sugar until they're well-coated.

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Carrot Cake
#93

Carrot Cake

Category: Dessert | Origin: British
Ingredients
  • 450ml Vegetable Oil
  • 400g Plain Flour
  • 2 tsp Bicarbonate Of Soda
  • 550ml Sugar
  • 5 Eggs
  • ½ tsp Salt
  • 2 tsp Cinnamon
  • 500g grated Carrots
  • 150g Walnuts
  • 200g Cream Cheese
  • 150g Caster Sugar
  • 100g Butter
Preparation Steps
1
For the carrot cake, preheat the oven to 160C/325F/Gas 3. Grease and line a 26cm/10in springform cake tin.
2
Mix all of the ingredients for the carrot cake, except the carrots and walnuts, together in a bowl until well combined. Stir in the carrots and walnuts.

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Cashew Ghoriba Biscuits
#94

Cashew Ghoriba Biscuits

Category: Dessert | Origin: Tunisian
Ingredients
  • 250g Cashew Nuts
  • 100g Icing Sugar
  • 2 Egg Yolks
  • 2 tbs Orange Blossom Water
  • To Glaze Icing Sugar
  • 100g Almonds
Preparation Steps
1
Preheat the oven at 180 C / Gas 4. Line a baking tray with greaseproof paper.
2
In a bowl, mix the cashews and icing sugar. Add the egg yolks and orange blossom water and mix to a smooth homogeneous paste.

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Cassava pizza
#95

Cassava pizza

Category: Pork | Origin: Venezulan
Ingredients
  • 6 cut thick slices Casabe
  • 450g Tomato Sauce
  • 225g Chorizo
  • 225g Turkey Ham
  • 75g Sweetcorn
  • 40g Green Olives
  • 55g Paprika
  • 50g Mozzarella
Preparation Steps
1
Preheat the oven to 200ºC.
2
Cut the bacon or chorizo into medium pieces and the paprika into strips.

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Cevapi Sausages
#96

Cevapi Sausages

Category: Beef | Origin: Croatian
Ingredients
  • 500g Minced Beef
  • 250g Minced Pork
  • 1 Onion
  • 4 cloves Garlic
  • 3 tblsp chopped Parsley
  • 1 tbs Paprika
  • 3/4 teaspoon Baking Powder
  • 2 tbs Breadcrumbs
  • 3 tbs Water
  • 1 Vegetable Stock Cube
  • 1 tsp Salt
  • 1 tsp Pepper
Preparation Steps
1
Place the ground meat in a bowl. Chop the onion very finely and grate the garlic cloves. Add to the bowl. Add the chopped parsley, all sorts of paprika, baking soda, dried breadcrumbs, water, Vegeta, salt, and pepper.
2
Mix well with the hand mixer fitted with the dough hooks. Cover the bowl with cling film/ plastic foil and leave to rest for 1 or 2 hours in the refrigerator.

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Challah
#98

Challah

Category: Side | Origin: Polish
Ingredients
  • 500g Strong white bread flour
  • 70g Caster Sugar
  • 10g Yeast
  • 2 Beaten Egg
  • 70 ml Sunflower Oil
  • 1 tablespoon Poppy Seeds
Preparation Steps
1
Combine the yeast, a pinch of the sugar and a couple tablespoons of lukewarm water in a small bowl. Stir to dissolve the yeast, then leave for 10 mins until foamy.
2
Meanwhile, combine the flour, the remaining sugar and 2 tsp fine salt in a large bowl. Make a well in the centre, then add half the beaten egg, the yeast mixture and the oil. Pour in 200ml lukewarm water (it should feel slightly warm to the touch) and stir with a spoon, then mix using one hand, keeping the other clean while you bring the dough together. If there are a lot of very dry bits, gradually add a little water to just bring it together – you don't want it to get too wet and sticky. The dough should be moist, but not soggy.

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Cheese Borek
#99

Cheese Borek

Category: Side | Origin: Algerian
Ingredients
  • 1 beaten Egg
  • 1 bunch Parsley
  • 2 cloves minced Garlic
  • 3/4 teaspoon Red Pepper
  • 6 oz Gouda Cheese
  • 6 oz Emmentaler Cheese
  • 12 Phyllo Dough
  • 1 1/2 cups Unsalted Butter
Preparation Steps
1
In a medium bowl, whisk together egg, parsley, garlic and crushed red pepper. Mix in Gouda and Emmentaler.
2
One sheet at a time, place phyllo dough on a flat surface and brush with about 1 tablespoon butter. Cut lengthwise into 4 strips. Place a rounded teaspoon of the egg mixture at one end of each strip. Fold corner of strip over the filling, forming a triangular fold. Continue folding the length of the strip in triangular folds to form a small stuffed triangle. Repeat with remaining phyllo dough.

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Chelsea Buns
#100

Chelsea Buns

Category: Dessert | Origin: British
Ingredients
  • 500g White Flour
  • 1 tsp Salt
  • 7g Yeast
  • 300ml Milk
  • 40g Butter
  • 1 Eggs
  • Dash Vegetable Oil
  • 25g Butter
  • 75g Brown Sugar
  • 2 tsp Cinnamon
  • 150g Dried Fruit
  • 2 tbs Milk
  • 2 tbs Caster Sugar
Preparation Steps
1
Sift the flour and salt into a large bowl. Make a well in the middle and add the yeast.
2
Meanwhile, warm the milk and butter in a saucepan until the butter melts and the mixture is lukewarm.

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