Kaiserschmarrn

Grilled White Fish

Chili Prawns

Seafood Curry

Goulash / Bread Dumpling

Spaghetti Marinara

Avocado – Shrimp Salad

Creamy Potato Soup

Spring Roll

Mojito

Seafood Soup

Spaghetti Carbonara

Rich and creamy cheesecake with a berry compote

Cheesecake

Pasta with fresh vegetables and olive oil

Pasta Primavera

Pina Colada

Tiramisu

Chocolate Cake

Grilled Salmon

Spaghetti Bolognese

Garlic Bread

Tomato, basil, and mozzarella on toasted bread

Bruschetta

In a large mixing bowl, whisk together the eggs, milk, sugar, vanilla extract, and salt until well combined.

Mix Wet Ingredients

In a separate bowl, sift together the flour to break up any lumps.

Combine Dry Ingredients

Gradually add the flour to the egg mixture, whisking until the batter is smooth and free of lumps.

Combine Wet and Dry

In a large skillet, melt 2 tablespoons of butter over medium heat until bubbling but not browned.

Heat the Pan

Pour the prepared batter into the skillet, spreading it evenly. If using raisins, sprinkle them on top at this stage.

Add the Batter

Cook for about 4-5 minutes until the bottom is golden brown and the top is starting to set.

Cook the First Side

Using a spatula, carefully flip the pancake over. You can cut it into quarters to make flipping easier.

Flip the Batter

Add the remaining butter around the edges if needed and cook for another 4-5 minutes until golden brown.

Cook the Second Side

Once cooked, use two forks to tear the pancake into bite-sized pieces. Dust with powdered sugar before serving.

Tear and Serve

all-purpose flour

milk

eggs

sugar

vanilla extract

salt

butter

powdered sugar

raisins (optional)

In a mixing bowl, combine olive oil, lemon juice, minced garlic, salt, and black pepper. If using, add Dijon mustard, honey, and paprika to create a marinade. Mix well.

Marinate the Fish

Place the white fish fillets into the bowl with the marinade. Ensure each fillet is coated evenly. Cover and refrigerate for at least 30 minutes to let the flavors meld.

Coat the Fish

Preheat your grill to medium-high heat (about 375°F or 190°C).

Preheat the Grill

Remove the fish from the marinade and place it on the grill. Grill each side for about 4-5 minutes or until the fish flakes easily with a fork.

Grill the Fish

Once cooked, remove the fish from the grill and sprinkle with fresh parsley. Serve immediately with extra lemon wedges if desired.

Garnish and Serve

White fish fillets

Olive oil

Lemon juice

Garlic cloves

Salt

Black pepper

Fresh parsley

Dijon mustard

Honey

Paprika

Rinse the prawns under cold water and pat dry with a paper towel. Set aside.

Prepare the Prawns

In a bowl, mix together minced garlic, chopped fresh red chili, tomato paste, soy sauce, sugar, lime juice, salt, and black pepper. Stir until well combined.

Make the Chili Sauce

In a large skillet or frying pan, heat the olive oil over medium-high heat.

Heat the Oil

Add the prawns to the skillet and cook for about 2-3 minutes on each side until they turn pink and opaque.

Cook the Prawns

Pour the prepared chili sauce over the cooked prawns in the skillet. Stir well to coat the prawns evenly.

Add Sauce to Prawns

Reduce the heat to medium and let the mixture simmer for an additional 2-3 minutes, allowing the sauce to thicken slightly.

Simmer

Remove the skillet from heat. Garnish the chili prawns with chopped cilantro and serve with lime wedges on the side.

Prawns (large, peeled and deveined)

Garlic (minced)

Fresh red chili (chopped, adjust to taste)

Tomato paste

Soy sauce

Sugar

Lime juice

Fresh cilantro (chopped)

Lime wedges

Rinse the shrimp, fish fillets, and mussels under cold water. Pat dry with a paper towel and set aside.

Prepare the Seafood

Finely chop the onion, mince the garlic, and grate the ginger. Measure out the spices and coconut milk.

Chop and Measure Ingredients

In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and grated ginger, and sauté for an additional 2 minutes.

Sauté Aromatics

Stir in the curry powder, turmeric powder, chili powder, salt, and black pepper. Cook for 1 minute until fragrant.

Add Spices

Pour in the coconut milk and stir well to combine with the spices. Bring the mixture to a gentle simmer.

Incorporate Coconut Milk

Once simmering, add the shrimp, fish fillets, and mussels to the pot. Cover and cook for about 7-10 minutes, or until the seafood is cooked through and the mussels have opened.

Add Seafood

Taste and adjust seasoning if necessary. Serve the seafood curry hot over a bed of rice, garnished with fresh cilantro.

Serve the Curry

Shrimp, peeled and deveined

Fish fillets (e.g., cod or tilapia)

Mussels, cleaned

Coconut milk

Onion, finely chopped

Garlic cloves, minced

Ginger, grated

Curry powder

Turmeric powder

Chili powder

Vegetable oil

Fresh cilantro, chopped (for garnish)

Rice (for serving)

Chop the onion, garlic, bell pepper, and carrots into small pieces. Set aside.

Prepare the Ingredients

In a large pot, heat olive oil over medium-high heat. Add the beef stew meat and brown on all sides, about 5-7 minutes. Remove the beef and set aside.

Brown the Beef

In the same pot, add the onions and garlic. Sauté until the onions are translucent, about 3-4 minutes. Then add the chopped bell pepper and carrots, and cook for another 3-4 minutes.

Sauté the Vegetables

Stir in the paprika, salt, and black pepper. Cook for 1 minute until fragrant.

Add the Spices

Return the browned beef to the pot. Add the canned tomatoes, beef broth, and bay leaves. Stir well to combine.

Combine Ingredients

Bring the mixture to a boil. Reduce heat to low, cover, and let simmer for about 1.5 to 2 hours, stirring occasionally until the beef is tender.

Simmer the Goulash

Cut the stale bread into small cubes and place them in a large bowl.

Prepare the Bread

In a separate bowl, warm the milk slightly. Beat in the eggs, then pour the mixture over the bread cubes. Let it soak for about 10 minutes.

Mix the Ingredients

Add the flour, salt, and chopped parsley to the soaked bread mixture. Mix until combined. If the mixture is too wet, add a little more flour.

Combine with Flour

With wet hands, shape the mixture into dumplings, about the size of a golf ball.

Shape the Dumplings

Bring a large pot of salted water to a gentle boil. Carefully drop in the dumplings and cook for about 15-20 minutes until they rise to the surface and are cooked through.

Cook the Dumplings

Beef stew meat

Onion

Bell pepper

Carrots

Paprika powder

Canned tomatoes

Beef broth

Bay leaves

Stale bread

Milk

Eggs

Flour

In a large pot, bring water to a boil and add a generous amount of salt. Once boiling, add the spaghetti and cook according to the package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.

Cook the Spaghetti

Once cooked, reserve about a cup of the pasta water, then drain the spaghetti in a colander. Set aside.

Drain the Pasta

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.

Sauté the Garlic

Pour in the canned crushed tomatoes and stir to combine. Add the dried oregano, salt, and black pepper to taste. Let the sauce simmer for about 15-20 minutes, stirring occasionally.

Add Tomatoes and Seasoning

Once the sauce has thickened slightly, stir in the chopped fresh basil leaves. Allow it to simmer for another 5 minutes.

Incorporate Fresh Basil

Add the drained spaghetti to the skillet with the marinara sauce. Toss gently to combine, adding a bit of reserved pasta water if the sauce is too thick.

Mix Spaghetti with Sauce

Plate the spaghetti marinara and garnish with additional fresh basil if desired. Serve immediately and enjoy!

Serve

Spaghetti

Canned crushed tomatoes

Dried oregano

Fresh basil leaves, chopped

Cut the avocados in half, remove the pit, and scoop the flesh into a bowl. Dice the avocado into bite-sized pieces.

Prepare the Avocados

In the same bowl, add the cooked shrimp, halved cherry tomatoes, diced cucumber, finely chopped red onion, and chopped fresh cilantro. Gently toss to combine.

Combine Salad Ingredients

In a small bowl, whisk together the olive oil, lime juice, minced garlic, salt, and black pepper until well combined.

Mix the Dressing

Drizzle the dressing over the salad mixture and toss gently to ensure everything is evenly coated.

Dress the Salad

Transfer the salad to a serving bowl or individual plates. Enjoy immediately or chill in the refrigerator for 10-15 minutes before serving for a refreshing taste.

Serve Chilled

Avocados

Cooked shrimp

Cherry tomatoes

Cucumber

Red onion

Fresh cilantro

Garlic

Peel and chop the potatoes into small cubes. Dice the onion, mince the garlic, and chop the carrots and celery into small pieces.

Chop the Vegetables

In a large pot, add a little oil and heat over medium heat. Add the onion, garlic, carrots, and celery, and sauté for about 5 minutes until softened.

Add the chopped potatoes to the pot along with the vegetable broth. Stir in the salt, black pepper, thyme, and bay leaf. Bring to a boil, then reduce heat and let simmer for 20 minutes or until the potatoes are fork-tender.

Add Potatoes and Broth

Remove the bay leaf, then use an immersion blender to carefully blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.

Blend the Soup

Stir in the heavy cream and let the soup cook for an additional 5 minutes. Adjust seasoning if necessary.

Add Cream

Ladle the creamy potato soup into bowls and garnish with chives and bacon bits before serving.