⚡
Garlic Butter Shrimp
expand
⏱ 8 min
👤 2
🧺 Ingredients
- 450g (1 lb) large shrimp 16-20 count peeled and deveined
- 5 tbsp unsalted butter
- 6 garlic cloves thinly sliced
- ½ tsp red pepper flakes
- 3 tbsp fresh lemon juice
- 2 tbsp fresh flat-leaf parsley chopped
- ½ tsp fine salt, ¼ tsp black pepper
- Crusty sourdough or baguette to serve
- Lemon wedges to serve
👨🍳 Instructions
- Pat shrimp completely dry with paper towels. Season with salt and pepper.
- Heat large skillet over medium-high heat. Add butter — when it melts and foam subsides add sliced garlic and red pepper flakes.
- Cook garlic 30-45 seconds stirring until it turns light golden. Watch carefully — it burns fast.
- Add shrimp in single layer. Cook without moving 90 seconds until bottom turns pink and slightly caramelized.
- Flip each shrimp individually. Cook 60-90 more seconds until cooked through — they curl into a C shape. O shape means overcooked.
- Remove pan from heat. Add lemon juice — it will sizzle. Tilt pan and spoon butter over shrimp.
- Transfer to serving dish and pour all garlic butter sauce over.
- Scatter fresh parsley on top. Serve immediately with crusty bread to mop up the incredible butter sauce.
⚡
Classic Italian Caprese Salad
expand
⏱ 10 min
👤 4
🧺 Ingredients
- 500g ripe heirloom or beefsteak tomatoes mixed colors if possible
- 300g (10 oz) fresh buffalo mozzarella or fior di latte
- Large bunch fresh basil about 30 leaves
- 4 tbsp best quality extra virgin olive oil
- 2 tbsp aged balsamic vinegar or glaze
- ½ tsp flaky sea salt
- ½ tsp freshly cracked black pepper
- Optional: 1 tsp dried oregano
👨🍳 Instructions
- Slice tomatoes into ¼ inch rounds. Slice mozzarella to same thickness — uniformity looks beautiful on the plate.
- Arrange tomato and mozzarella slices alternately on large wide platter — overlapping at an angle like shingles.
- Tuck whole basil leaves between every second slice.
- Drizzle olive oil very generously — be bold. The oil is the dressing.
- Drizzle balsamic vinegar in thin random pattern over the top.
- Season with flaky sea salt — getting salt directly on tomatoes brightens their flavor enormously.
- Add freshly cracked black pepper and oregano if using.
- Serve within 20 minutes of dressing — tomatoes release juice quickly once salted. Always serve at room temperature.
⚡
Egg Fried Rice
expand
⏱ 10 min
👤 2
🧺 Ingredients
- 400g (2 cups) cooked jasmine rice cold — day-old refrigerated rice is essential
- 3 large eggs beaten
- 100g (¾ cup) frozen peas or edamame
- 2 green onions sliced
- 3 garlic cloves minced
- 1 tsp fresh ginger grated
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 2 tbsp neutral oil high smoke point
- White pepper to taste
👨🍳 Instructions
- Most important rule: use cold refrigerated rice. Fresh hot rice steams and clumps. Break up any clumps with fingers before starting.
- Heat wok or large skillet over highest heat possible. Add oil and swirl. When oil begins to smoke you're ready.
- Add beaten eggs and scramble quickly — constantly moving with spatula 30-45 seconds until 80% cooked (still slightly wet). Push to the side.
- Add garlic and ginger to empty side. Stir-fry 15 seconds.
- Add cold rice all at once. Press flat against hot pan surface. Leave 30-45 seconds to get crispy. Toss and press again.
- Add frozen peas. Toss everything including eggs together.
- Add soy sauce and oyster sauce. Toss vigorously over high heat 1-2 min.
- Remove from heat. Drizzle sesame oil. Season with white pepper. Scatter green onions. Serve immediately.
⚡
Tuna Pasta with Capers and Lemon
expand
⏱ 10 min
👤 2
🧺 Ingredients
- 200g (7 oz) spaghetti or linguine
- 2 cans (280g total) good quality tuna in olive oil not drained
- 4 garlic cloves thinly sliced
- 2 tbsp capers rinsed
- 150g (1 cup) cherry tomatoes halved
- 3 tbsp extra virgin olive oil
- Juice of 1 large lemon
- 1 tsp lemon zest
- 2 tbsp fresh flat-leaf parsley chopped
- ½ tsp chili flakes
- Salt and black pepper
👨🍳 Instructions
- Cook pasta in heavily salted boiling water. Reserve ½ cup pasta water before draining.
- While pasta cooks heat olive oil in large skillet over medium heat. Add sliced garlic and chili flakes. Cook 1-2 min until garlic just golden.
- Add cherry tomatoes. Cook 2 min until they soften slightly. Add capers and stir.
- Add tuna along with oil from the can — this oil is packed with flavor. Break tuna into large chunks not too fine. Season with pepper.
- Drain pasta and add directly to skillet. Toss over medium heat 1 min.
- Add splash of pasta water to loosen and create light sauce that coats pasta.
- Remove from heat. Add lemon juice, lemon zest, and fresh parsley. Toss again.
- Taste and adjust seasoning. It may need pinch of salt. Serve immediately.
⚡
Authentic Greek Salad
expand
⏱ 10 min
👤 4
🧺 Ingredients
- 3 medium ripe tomatoes cut into chunky wedges
- 1 large English cucumber halved lengthwise and sliced thick
- 1 small red onion thinly sliced into half-moons
- 1 green bell pepper sliced into rings
- 150g (5 oz) Kalamata olives pitted or whole
- 200g (7 oz) block Greek feta — not crumbled
- 4 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp dried Greek oregano
- ½ tsp fine salt, ¼ tsp black pepper
👨🍳 Instructions
- Greek salad mantra: chunky not small. Cut tomatoes into large wedges, cucumber into thick half-moons.
- Soak sliced red onion in cold water 5 min to remove sharpness. Drain and pat dry.
- Combine tomatoes, cucumber, drained red onion, bell pepper, and olives in large bowl.
- Drizzle olive oil and vinegar over vegetables. Season with salt and pepper.
- Toss very gently — just enough to distribute dressing without breaking up tomatoes.
- Transfer to wide serving platter or salad bowl.
- Place WHOLE block of feta on top — do not crumble it. Traditional presentation is thick slab across the top.
- Drizzle extra olive oil directly over feta. Crush dried oregano between palms and scatter over feta and salad. Serve immediately breaking feta as you serve.
⚡
Smashed Avocado with Perfect Poached Egg
expand
⏱ 10 min
👤 2
🧺 Ingredients
- 4 very fresh large eggs — freshness is key for poaching
- 4 thick slices sourdough bread
- 2 large ripe avocados
- 2 tbsp fresh lemon juice
- ½ tsp fine salt, ¼ tsp black pepper
- ½ tsp red pepper flakes
- 1 tbsp white vinegar for poaching water
- 1 tsp everything bagel seasoning
- Fresh dill or microgreens to garnish
- Extra lemon for serving
👨🍳 Instructions
- Fill wide saucepan with 3 inches of water. Add white vinegar. Bring to bare simmer — small bubbles not boiling.
- While water heats toast sourdough until golden and crisp.
- Halve avocados, remove pits, scoop flesh into bowl. Add lemon juice, salt, pepper, chili flakes. Mash to desired consistency.
- Crack each egg into its own small ramekin or cup.
- Create gentle swirl in simmering water. Slide first egg from ramekin into center of swirl — swirl helps wrap white around yolk.
- Add second egg. Cook 3 min for runny yolk, 4 min for medium. Lift with slotted spoon — whites should be fully set.
- Spread smashed avocado generously on each piece of toast right to edges.
- Drain poached eggs on paper towel 10 seconds. Place on avocado. Sprinkle everything bagel seasoning, fresh dill, and squeeze of lemon.
⚡
Crispy Cheese Quesadillas
expand
⏱ 8 min
👤 2
🧺 Ingredients
- 4 large 25cm flour tortillas
- 200g (1½ cups) Oaxaca Monterey Jack or mozzarella grated
- 100g (¾ cup) black beans drained
- ½ jalapeño thinly sliced
- 2 green onions sliced
- ½ tsp cumin, ¼ tsp garlic powder
- 1 tbsp sour cream per serving
- Fresh guacamole salsa and lime to serve
👨🍳 Instructions
- Heat dry (no oil) large skillet or cast iron pan over medium-high heat until very hot.
- Lay one tortilla flat in pan. Quickly scatter half the cheese over entire tortilla.
- On one half add black beans, jalapeño, green onions, cumin, and garlic powder.
- Fold empty cheese half over filled half — half-moon shape.
- Press down firmly with spatula. Cook 2 min without moving until bottom is golden brown and crispy.
- Carefully flip using spatula and tongs. Cook 1.5-2 more min until second side equally golden.
- Remove to cutting board. Rest 1 min — this allows cheese to set slightly so it doesn't all ooze out.
- Cut into 3 triangles with pizza cutter. Serve immediately with sour cream, guacamole, salsa, and lime.
⚡
Classic Bruschetta al Pomodoro
expand
⏱ 10 min
👤 4
🧺 Ingredients
- 1 large baguette or ciabatta sliced into 1.5cm rounds
- 500g ripe cherry or roma tomatoes
- 4 garlic cloves — 2 minced 2 halved
- 5 tbsp extra virgin olive oil divided
- 12 large fresh basil leaves torn
- 1 tbsp balsamic vinegar
- ½ tsp flaky sea salt
- ½ tsp black pepper
- Optional: fresh burrata or ricotta to top
👨🍳 Instructions
- Make tomato topping first so flavors can meld: dice tomatoes into roughly 1cm pieces.
- Combine diced tomatoes with minced garlic, 2 tbsp oil, balsamic vinegar, torn basil, salt, pepper. Toss well. Let sit 5 min.
- Toast or grill bread: under broiler 2-3 min per side until golden with some charring.
- While bread is still hot rub one side firmly with cut side of raw garlic clove — hot bread acts like a grater and infuses garlic flavor.
- Drizzle garlic side of each slice with remaining olive oil.
- Spoon tomato mixture generously over each slice including the juices.
- If using add spoonful of burrata or ricotta on top.
- Serve immediately — bread becomes soggy within minutes.
⚡
Scrambled Eggs with Smoked Salmon
expand
⏱ 8 min
👤 2
🧺 Ingredients
- 6 large very fresh eggs
- 2 tbsp unsalted butter
- 2 tbsp cream cheese or crème fraîche
- 150g (5 oz) smoked salmon thinly sliced
- 1 tbsp fresh dill chopped
- 1 tbsp fresh chives snipped
- 1 tsp capers drained
- ½ tbsp fresh lemon juice
- Salt and white pepper
- 4 slices toasted sourdough or bagels
👨🍳 Instructions
- Crack eggs into bowl. Whisk gently with fork just enough to combine yolks and whites not vigorously. Season very lightly with salt — smoked salmon is salty.
- Melt butter in small non-stick SAUCEPAN over low heat — not a skillet. Low heat is the secret to creamy scrambled eggs.
- Add eggs. Using rubber spatula slowly and continuously fold eggs from edges to center. This is constant gentle motion not stirring.
- Cook over low heat folding constantly. Eggs gradually become creamy and custardy — takes 4-6 min. Do not rush with higher heat.
- When eggs are 80% set — still very soft and slightly liquid — remove from heat immediately. Add cream cheese and fold in. Residual heat finishes cooking.
- Toast bread while eggs cook.
- Pile creamy scrambled eggs on toast. Drape smoked salmon over eggs.
- Scatter capers dill and chives. Squeeze lemon over everything. Crack white pepper on top.
⚡
Crispy Mozzarella Sticks
expand
⏱ 10 min + 30 min freeze
👤 4
🧺 Ingredients
- 12 mozzarella string cheese sticks
- 3 large eggs beaten
- 150g (1½ cups) Italian seasoned breadcrumbs
- 60g (½ cup) all-purpose flour
- 60g (½ cup) Parmesan finely grated
- 2 tsp garlic powder
- 1 tsp dried Italian seasoning
- ½ tsp onion powder
- Neutral oil for frying 2 inches depth
- Marinara sauce for dipping
- Fresh basil for garnish
👨🍳 Instructions
- Set up triple dredging station: flour in first shallow bowl, beaten eggs in second, breadcrumbs mixed with Parmesan, garlic powder, Italian seasoning, onion powder in third.
- Dredge each cheese stick in flour, then egg, then breadcrumbs. Return to egg then breadcrumbs again — double coating prevents cheese blowouts.
- Place on plate and freeze minimum 30 min — up to overnight. This step is NOT optional. Freezing prevents cheese melting before coating crisps.
- Heat oil in deep heavy pot to 175°C (350°F). Too cool and they absorb oil; too hot and coating burns.
- Fry in batches of 3-4 sticks. Gently lower into oil. Fry 60-90 seconds until deep golden brown all over.
- Remove with spider strainer, drain on paper towels 30 seconds.
- Serve immediately — mozzarella sticks are only perfect for about 2 minutes after frying.
- Arrange on platter with warm marinara sauce and fresh basil.