⏱️ 50min - 🍽️ ±850 kCal - 🌱 Healthy
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1. Slice the red bell pepper into strips. Dice the onion. Mince the garlic cloves. Peel and mince the fresh ginger. Slice the carrots (not too thick). Peel the Potato and cut into 1.5cm cubes.

2. Prepare the chicken breasts by cubing them into bite-sized pieces

3. Prepare the chicken broth.

4. Heat olive oil in a large pan or wok over medium-high heat.

   Add the diced onion, minced garlic, and minced ginger to the pan. Cook until they are soft and fragrant, stirring occasionally, for about 2-3 minutes.

5. Add the yellow curry paste to the pan. Cook for 1-2 minutes, stirring constantly, to release the flavors of the curry paste.

6. Add the cubed chicken breasts to the pan. Cook until the chicken is browned on all sides, stirring occasionally, for about 5-6 minutes.

7. Add seasoning to taste.

8. Pour in the coconut milk. Add the sliced red bell pepper, thinly sliced carrots, potato cubes, and soy sauce to the pan. Stir to combine all ingredients evenly.

9. If using fish sauce, add it to the pan now.

10. Pour the chicken broth into the pan. Bring the mixture to a boil.

11. Reduce the heat to low and let the curry simmer until the chicken is cooked through and the sauce has slightly thickened, for about 10-15 minutes.

12. Cook the rice according to package instructions, ensuring it's ready by the time the curry is done simmering. Add salt and pepper to the rice (1 teaspoon of butter can be added to give a richer taste).

13. Serve the yellow curry over cooked rice. Garnish with fresh cilantro if desired.

Ice-Cold Dalgona Coffee

Sip, Chill, Repeat: Iced Dalgona Coffee for Ultimate Refreshment

Cheesy Avocado and Tomato Quesadilla

Asian Flavors Unite: A Wholesome Blend of Beef and Broccoli in a Stir-Fry Sensation

Homemade Meaty Lasagna

Comforting Layers of Savory Meat and Rich Cheese Sauce

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⏱️ 35min - 🍽️ ±200 kCal - 🌱 Healthy
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1. Prepare 500ml of vegetable broth.

2. Finely chop the onion and press or finely chop the garlic.

3. Cut the tomatoes into cubes and slice the leek into half rings.

4. Remove the dill leaves from the stems.

5. Heat 1 tablespoon of olive oil in a sauté pan over medium-high heat.

6. Sauté the garlic and onion for 1 minute.

7. Add the shrimp and cook for 2 - 3 minutes while stirring.

8. Deglaze the pan with 1 tablespoon of white wine vinegar (see Tip below).

9. Add the tomatoes, leek, culinary cream, half of the dill, and the vegetable broth to the pan with the shrimp.

10. Let it simmer gently until the shrimp are cooked (usually a few minutes).

11. Season with salt and pepper to taste. Enjoy!

Ice-Cold Dalgona Coffee

Sip, Chill, Repeat: Iced Dalgona Coffee for Ultimate Refreshment

Cheesy Avocado and Tomato Quesadilla

Asian Flavors Unite: A Wholesome Blend of Beef and Broccoli in a Stir-Fry Sensation

Homemade Meaty Lasagna

Comforting Layers of Savory Meat and Rich Cheese Sauce

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⏱️ 15min - 🍽️ ±760 kCal - 🕥 Quick & Easy
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1. Begin by slicing the avocado, dicing the onion, and halving the cherry tomatoes.
   Click here to watch a 30 second visual on how to make this recipe

2. In a bowl, mash the avocado with a fork and mix in a splash of lemon juice to prevent browning.

3. Add the diced onion and sliced cherry tomatoes to the mixture.

4. Season the avocado mixture with a pinch of salt, pepper, basil and a sprinkle of garlic powder and paprika powder. Mix thoroughly.

5. Take one wrap and spread an even layer of the seasoned avocado mixture onto the wrap.

6. Distribute 75g of grated cheese over the avocado mixture.

7. Lightly moisten the border with water to aid in sealing.

8. Place another wrap on top and gently press the edges to seal them together.

9. Heat a non-stick pan over medium heat. Add a bit of olive oil and carefully transfer the quesadilla to the pan.

10. Cook until the cheese melts and the wraps become golden brown, about 2-3 minutes per side.

11. Once done, remove the quesadilla from the pan and allow it to cool slightly before cutting into wedges.

12. Serve your delicious homemade quesadilla with your preferred dipping sauce and enjoy!

Homemade Meaty Lasagna

Comforting Layers of Savory Meat and Rich Cheese Sauce

Ice-Cold Dalgona Coffee

Sip, Chill, Repeat: Iced Dalgona Coffee for Ultimate Refreshment

Beef and Broccoli Stir-Fry with Rice

Asian Flavors Unite: A Wholesome Blend of Beef and Broccoli in a Stir-Fry Sensation

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⏱️ 1h20 - 🍽️ ±500 kCal - 🍝 Family
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1. Peel and finely chop the onions. Crush the garlic into a paste.
   click here to watch a 20 second visual on how to make this recipe

2. Place a large pot over medium heat. Add a dash of olive oil.

3. Brown the ground meat in the hot olive oil. Stir regularly. Once the meat has color, add the onion and garlic to the pot and sauté.

4. Peel and finely dice the carrots. Do the same with the zucchini (no need to peel it). Add them to the pot.

5. Clean the mushrooms using a dry brush, then cut them into coarse pieces and add them to the pot.

6. Allow the meat and vegetables to continue cooking over low heat. Add the oregano and basil leaves to the pot.

7. Pour in the canned chopped tomatoes and passata. Let the sauce simmer for an additional 10 minutes over low heat. Taste and season the sauce with salt and freshly ground pepper. You can also add dried provencal herbs and 1 vegetable bouillon cube (It's advisable to slightly overseason, as the pasta in the lasagna tends to mellow the flavors).

8. While the sauce simmers, prepare the cheese sauce. Melt the butter in a saucepan, add the flour, and stir until slightly golden and aromatic.

9. Gradually pour in the milk while stirring with a whisk. Continue stirring until the sauce thickens and becomes smooth.

10. Remove from heat, mix in half of the grated cheese, and season with pepper, salt, and nutmeg.

11. Preheat the oven to 180°C (356°F).

12. Spread a thin layer of cheese sauce on the bottom of a baking dish.

13. Place a layer of dry lasagna sheets on top, arranging them like roof tiles. Make sure you do not overlay them too much, as this might result in overly thick layers.

14. Spoon a layer of the meat and tomato sauce mixture on top, spreading it evenly.

15. Add another layer of lasagna sheets, followed by another layer of the meat and tomato sauce.

16. Continue alternating layers until the baking dish is nearly full, finishing with a layer of the meat and tomato sauce on top.

17. Pour the remaining cheese sauce over the lasagna and spread it evenly. Sprinkle the remaining grated cheese on top.

18. Bake the lasagna in the preheated oven for 30 minutes at 180°C (356°F). Enjoy!

Ice-Cold Dalgona Coffee

Sip, Chill, Repeat: Iced Dalgona Coffee for Ultimate Refreshment

Beef and Broccoli Stir-Fry with Rice

Asian Flavors Unite: A Wholesome Blend of Beef and Broccoli in a Stir-Fry Sensation

Lemon Raspberry Cheesecake Bites

The Perfect Fusion of Citrus and Berry in Cheesecake Form

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⏱️ 6 minutes - 🍽️ ±300 kCal - 🌱 Vegan
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1. In a mixing bowl, combine 4 tablespoons of instant coffee,
   3 tablespoons of granulated sugar, and 4 tablespoons of water.

2. Using a hand mixer or a whisk, vigorously whip the mixture on high speed until it transforms into a thick, creamy foam. This usually takes about 3 to 5 minutes.

3. Fill two glasses with ice cubes. Pour oat milk or your preferred vegetable milk (or regular milk) into each glass, leaving a little space at the top.

4. Carefully spoon the whipped coffee foam onto the top of each glass, dividing it evenly between the two glasses.

5. Give the glasses a gentle stir to incorporate the creamy coffee foam with the milk below.

6. Serve immediately and enjoy the refreshing and frothy delight of your homemade Iced Dalgona Coffee. Enjoy!

Beef and Broccoli Stir-Fry with Rice

Asian Flavors Unite: A Wholesome Blend of Beef and Broccoli in a Stir-Fry Sensation

Lemon Raspberry Cheesecake Bites

The Perfect Fusion of Citrus and Berry in Cheesecake Form

Watermelon Feta Salad with Mint and Pistachios

A Burst of Sweetness, Salty Cheese, and Nutty Crunch!

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⏱️ 20 minutes - 🍽️ ±400 kCal - 🕥 Quick & Easy
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1. In a small bowl, mix the soy sauce, oyster sauce, sesame oil, minced garlic, grated ginger, red pepper flakes (if using), salt, and pepper. Set aside.

2. Cook the rice as mentioned on the package.

3. Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the sliced beef and stir-fry for 2-3 minutes or until the beef is cooked to your desired doneness. Remove the beef from the wok and set aside.

4. In the same wok, add another tablespoon of vegetable oil and stir-fry the broccoli florets for about 3-4 minutes or until they are tender-crisp.

5. Return the cooked beef to the wok with the broccoli.

6. Pour the sauce mixture over the beef and broccoli. Stir everything together until the sauce coats the beef and broccoli evenly. Let it cook for another minute or until the sauce thickens slightly.

7. Serve the Beef and Broccoli Stir-Fry over the white rice for a delicious and complete meal. Enjoy!

Watermelon Feta Salad with Mint and Pistachios

A Burst of Sweetness, Salty Cheese, and Nutty Crunch!

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⏱️ 80 minutes - 🍽️ 225 kCal - 🎂 Dessert
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1. Preheat your oven to 160°C. Line a 12-cup muffin tin with paper liners.

2. In a bowl, mix the graham cracker crumbs, 30g of granulated sugar, and melted butter until the crumbs are evenly coated. Press about 15g of the mixture into the bottom of each muffin liner. Use the back of a spoon to press down firmly and create a compact crust.

3. In a large mixing bowl, beat the softened cream cheese and 100g of granulated sugar together until smooth and creamy. Add the lemon zest, lemon juice, and vanilla extract to the cream cheese mixture. Mix until well combined.

4. Beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next.

5. In a separate small bowl, mash the raspberries with 30g of granulated sugar until you have a chunky raspberry sauce.

6. Spoon the cheesecake filling evenly over the crusts in the muffin tin, filling each cup almost to the top.

7. Add small dollops of the raspberry sauce on top of each cheesecake filling. Use a toothpick or a skewer to gently swirl the raspberry sauce into the cheesecake filling to create a marbled effect.

8. Bake the cheesecake bites in the preheated oven for about 18-20 minutes, or until the edges are set, and the centers are slightly jiggly.

9. Remove the cheesecake bites from the oven and let them cool in the muffin tin for about 10 minutes.

10. Transfer the cheesecake bites to a wire rack to cool completely, then refrigerate them for at least 2 hours or until fully chilled.

11. Once chilled, remove the paper liners from the cheesecake bites and serve them on a plate or platter. Enjoy!

Watermelon Feta Salad with Mint and Pistachios

A Burst of Sweetness, Salty Cheese, and Nutty Crunch!

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⏱️ 55 minutes - 🍽️ 800 kCal / Serving - 🥗 Healthy
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1. Prepare all the filling ingredients: Cook the chicken if it's not already cooked, shred or dice it, slice the avocado, julienne the cucumber and carrot, and thinly slice the spring onions.

2. Cook the rice vermicelli noodles according to the package instructions, drain them, and set aside.

3. To make the peanut dipping sauce, combine peanut butter, soy sauce, honey, lime juice, minced garlic, grated ginger, and chili flakes in a bowl. Whisk together until smooth. Gradually add water until you achieve a smooth, pourable consistency. Set aside.

4. Prepare a large bowl of warm water. Dip one rice paper wrapper into the water for about 1-2 seconds until it becomes pliable but not too soft.

5. Place the damp rice paper on a clean plate. On the lower third of the rice paper wrapper, place a small handful of cooked vermicelli noodles.

6. Add a few slices of avocado, some julienned cucumber, carrot, and spring onions on top of the noodles. Lay a few pieces of shredded or dices chicken on top of the vegetables. Put some fresh mint leaves and coriander on top of the chicken.

7. Fold the sides of the rice paper wrapper over the filling, then start rolling from the bottom, tucking in the sides as you go, until you have a neat, tight roll. Repeat the process with the remaining wrappers and filling ingredients. click here to see how it’s done

8. Serve the chicken and avocado spring rolls with the peanut dipping sauce on the side. You can also garnish with additional mint and coriander leaves.

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⏱️ 30 minutes - 🍽️ 450 kCal - 🕥 Quick & Easy
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1. In a large mixing bowl, combine the cubed watermelon, crumbled feta cheese, torn mint leaves, sliced red onions, and chopped pistachios.

2. In a separate small bowl, whisk together the extra virgin olive oil, balsamic vinegar, honey, lime zest, lime juice, salt, and pepper until well combined.

3. Drizzle the dressing over the watermelon mixture and gently toss to coat all the ingredients evenly.

4. Allow the salad to marinate in the refrigerator for about 15-20 minutes to let the flavors meld together.

5. Just before serving, give the salad a final toss and transfer it to individual plates

6. Garnish with a few extra torn mint leaves and a sprinkle of chopped pistachios and enjoy this refreshing and flavorful summer salad.

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