Khao Suey

Noodles, Coconut base soup, Veggies, Fried Shallots, Fried Garlic, Scallions and Lime
Ingredients:
Curry Paste
10g garlic 2g
ginger
5g coriander stems only 0.5g
whole coriander seeds 2g
turmeric powder
15g onion
0.5g whole peppercorns
5g green chili

Coconut Broth
15ml oil
10g garlic
15g onion, sliced
2g bird eye chili, slit lengthwise
4-5 curry leaves
240ml vegetable broth
10g besan
10g lemongrass, white part only 30g
carrot, thickly sliced
20g green beans, cut into 1-inch pieces 30g
bell pepper, diced
40g mushroom, quartered
8ml soy sauce
1.5g salt
120ml coconut milk

Noodles 80g
noodles 5ml
oil
1.5g salt

Garnish
10g fried onion
5g fried garlic
5g spring onion, only green part 5g
crushed peanuts
5g green chilies, sliced 5g
chili flakes
5g coriander leaves
Instruction:
Curry paste
- Grind all the ingredients into a smooth paste using a blender. Add a little water while
blending. Set aside

Coconut Broth
- Use a mortar and pestle to lightly crush the lemongrass for the broth.
- Heat oil in a large wok. Add the sliced garlic and sauté lightly. As the garlic begins to gain
color, add the sliced onion, fresh red chili, and curry leaves. Stir and sauté for 2-4 minutes
until the onion becomes slightly translucent.
- Add the ground paste and cook over medium flame for 4-5 minutes or until the raw smell goes
away. Add the gram flour and stir to combine. Cook further for 2 more minutes, stirring
continuously. Slowly add the vegetable broth and keep mixing till there are no lumps.
- Add the vegetables, crushed lemongrass, soy sauce, and salt. Simmer for 20 minutes to let the
flavors infuse well in the broth. Add coconut milk and mix well. Turn off the flame and set aside
to serve.
- In a pot of boiling water add noodles with salt and oil cook until noodles have cooked
through
- Drain the noodles and give it a quick rinse in cold running water. Set aside.

Serving
- Arrange a bowl with fresh noodles, top it over with the coconut milk broth, and serve all
garnishes in separate bowls
 Spicy Thai Pumpkin Soup

Ingredients:
200 grams pumpkin, peeled and diced 50
grams coconut milk
300 ml vegetable broth 10
grams red curry paste
5 grams fresh ginger, minced 5
grams garlic, minced
10 grams lemongrass, thinly sliced
5 grams fresh red chili, finely chopped 10
grams lime juice
5 grams brown sugar
10 grams fresh cilantro leaves, chopped 10
grams vegetable oil
Salt to taste

Method:
- Peel the pumpkin, remove the seeds, and dice it into small cubes.
- In a large pot or saucepan, heat the oil over medium heat.
- Add the minced garlic, minced ginger, sliced lemongrass, and chopped red chili. Sauté for 1-2
minutes until fragrant.
- Add the red curry paste to the pot and stir well with the aromatics.
- Add the diced pumpkin to the pot and stir to coat it with the curry paste mixture.
- Pour the vegetable broth into the pot, stirring well to combine with the pumpkin and curry
mixture.
- Bring the soup to a boil, then reduce the heat to low and let it simmer for about 15-20
minutes, or until the pumpkin is tender.
- Once the pumpkin is tender, remove the pot from the heat.
- Using an immersion blender or transferring the soup in batches to a regular blender, blend
the soup until smooth and creamy.
- Return the blended soup to the pot
- Stir in the coconut milk, lime juice, and brown sugar
- Season with salt to taste and stir well to combine.
 Almond Broccoli Soup
Ingredients:
150 grams broccoli florets
30 grams almonds, blanched and peeled 300
ml vegetable
50 ml milk or almond milk
10 grams butter
5 grams garlic, minced 5
grams onion, chopped Salt
to taste
Black pepper to taste
5 grams fresh parsley, chopped (for garnish)
5 grams grated Parmesan cheese (for garnish) 5
grams almond flakes

Method:
- Wash the broccoli florets and set them aside.
- Blanch and peel the almonds
- In a large pot or saucepan, melt the butter over medium heat.
- Add the minced garlic and chopped onion. Sauté for 2-3 minutes until the onion
becomes translucent.
- Add the broccoli florets and blanched almonds to the pot. Stir well to coat them with the butter.
- Pour the vegetable broth into the pot, ensuring that the broccoli and almonds are fully
submerged.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15-20
minutes, or until the broccoli is tender.
- Once the broccoli is tender, remove the pot from the heat.
- Using an immersion blender blend the soup until smooth and creamy.
- Return the blended soup to the pot
- Stir in the milk and season with salt and black pepper to taste. Stir well to combine.
- Ladle the Broccoli Almond Soup into bowls.
- Garnish with chopped fresh parsley, grated Parmesan cheese and almond flakes
 Potato & Leek Soup
Ingredients:
Potato Fondant
200 grams peeled and sliced into 1 cm thick rounds 20
grams butter
50 ml vegetable
Salt and pepper to taste
A few sprigs of fresh thyme or rosemary (optional)

Potato and Leek Soup

100gram leek white and light green parts only, thinly sliced 100
grams potato, peeled and diced
250 ml vegetable broth
25 ml heavy cream
10 grams butter
Salt and white pepper to taste
Chopped parsley for garnish 5g
garlic clove, minced

Method:
Potato Fondant
- In a skillet, melt the butter over medium heat.
- Add the potato slices to the skillet, season with salt and pepper, and cook until golden brown
on both sides, about 3-4 minutes per side.
- Add the vegetable broth to the skillet, reduce the heat to low, cover, and simmer until the potato
slices are tender and cooked through about 10-15 minutes.
- add a few sprigs of fresh thyme or rosemary for extra flavor.
Potato and Leek Soup
- In a small pot, melt the butter over medium heat.
- Add the sliced leek to the pot and sauté until softened, about 3-5 minutes.
- If using garlic, add the minced garlic clove now and sauté for another 1-2 minutes.
- Add the diced potato to the pot and stir well to combine.
- Pour the vegetable broth into the pot with the leek and potato.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the potato
is tender, about 15-20 minutes.
- Using an immersion blender blend the soup until smooth and creamy.
- Return the blended soup to the pot
- Stir in the heavy cream or milk into the blended soup.
- Season with salt and white pepper to taste. Stir well to combine.
- Pour the creamy Potato and Leek Soup into a serving bowl. With the potato fondant
 Manchow Soup
Ingredients:
1 tsp vegetable oil 25
g, finely chopped 3 g,
minced
5 g, minced
25 g shredded cabbage 25
g finely chopped
25 g chopped spring onion (green and white parts) 60 ml
vegetable broth or water
2.5 ml dark soy sauce
2.5 ml light soy sauce
¼ tsp vinegar
¼ tsp chili flakes (adjust to your spice preference)
¼ tsp aromat powder
Pinch of black pepper
1 tsp cornstarch slurry (1 tsp cornstarch mixed with 15 ml water) Chopped
coriander leaves, for garnish

Method:
- Heat oil in a pan over medium heat. Add the onion and cook until softened, about 3
minutes.
- Add the garlic and ginger, and cook for another minute until fragrant.
Stir in the cabbage, carrot, and white parts of the spring onion. Cook for 2-3 minutes until the
vegetables are slightly softened.
- Pour in the vegetable broth or water, followed by the dark soy sauce, light soy sauce,
vinegar, chili flakes, and aromat powder. Bring to a simmer.
- Add the cornstarch slurry and stir continuously until the soup thickens slightly.
- Season with black pepper to taste.
- Garnish with chopped coriander leaves and serve hot with fried noodles.
 Habibi Chip & Dip:
Hummus (Classic and Beetroot), Garlic Labneh, Baba Ganoush, Pickles, Olives, Zaatar Pita
Strips, Cucumber, and Carrot Sticks.

Ingredients:
Classic Hummus:
50g Chickpeas, Boiled & Drained
10g tahini
5g lemon juice
5g olive oil
2g garlic clove, minced
Salt to taste
Water (as needed to achieve desired consistency)

Beetroot Hummus:
40g canned chickpeas, drained and rinsed 10g
cooked beetroot, chopped
10g tahini
5g lemon juice
5g olive oil
2g garlic clove, minced
Salt to taste
Water (as needed to achieve desired consistency)

Garlic Labneh:
50g Greek yogurt
2g garlic clove, minced
Salt to taste
5ml olive oil

Baba Ganoush:
50g eggplant, roasted and mashed 5g
tahini
5g lemon juice
2g garlic clove, minced
1g cumin powder
1g chili powder
5ml olive oil
Salt to taste

Zaatar Pita Strips:

1 pita bread, cut into strips
5ml olive oil
2g zaatar spice mix
Salt to taste

Vegetable Sticks:
50g cucumber, cut into sticks
50g carrot, cut into sticks 10g
olives

Mixed Pickles (Carrot, Beetroot, and Cucumber):

3g carrot, thinly sliced 3g
beetroot, thinly sliced
4g cucumber, thinly sliced
5ml white vinegar
5ml water
1g sugar
0.5g salt
1g mustard seeds
1g black peppercorns
1g dill seeds
1g garlic

Instructions:
Pickles:
- Wash the carrot, beetroot, and cucumber thoroughly.
- Thinly slice the carrot, beetroot, and cucumber
- In a small bowl, combine white vinegar, water, sugar, salt, mustard seeds, black
peppercorns, dill seeds, and a small slice of garlic.
- Stir well until the sugar and salt are fully dissolved.
- Place the thinly sliced carrot, beetroot, and cucumber, in a clean glass jar
- Carefully pour the prepared pickling liquid over the vegetables, ensuring they are
completely submerged.
- Seal the jar or container tightly.
- Let the pickled vegetables marinate in the refrigerator for at least 24 hours before serving
to allow the flavors to meld.

Classic Hummus:
- In a food processor, combine boiled chickpeas, tahini, lemon juice, olive oil, minced garlic,
and salt to taste.
- Process until smooth, adding water gradually to achieve your desired consistency.

Beetroot Hummus:
- In the food processor, combine boiled chickpeas, cooked beetroot, tahini, lemon juice, olive
oil, minced garlic, and salt to taste.
 - Process until smooth, adding water gradually if needed.

Garlic Labneh:
- Mix Greek yogurt, minced garlic, and salt to taste in a bowl.
- Drizzle with olive oil before serving.

Baba Ganoush:
- In a bowl, combine mashed roasted eggplant, tahini, lemon juice, minced garlic, olive oil, and
salt to taste. Mix well until combined.

Zaatar Pita Strips:

- Preheat the oven to 180°C.
- Cut the pita bread into strips and place them on a baking tray.
- Drizzle olive oil over the pita strips.
- Sprinkle zaatar spice mix and salt to taste over the pita strips.
- Bake in the preheated oven for about 8-10 minutes or until crispy.

Vegetable Sticks:
- Cut the cucumber (50g) and carrot (50g) into sticks.

Assembling the Mezze Platter:

- Arrange the Classic Hummus, Beetroot Hummus, Garlic Labneh, and Baba Ganoush in separate
bowls or on a platter. Garnish it with olive oil, red chili powder and cumin powder, olives,
parsley
- Place the pickles and olives in small serving bowls.
- Arrange the Zaatar Pita Strips, cucumber sticks, and carrot sticks around the dips.
 Dip and dunk:
Tortilla chips, Queso (tomato salsa), Refried Beans, Herbed Truffle Dip (Sour cream + Cream cheese),
Guacamole, Chili Cheese Sauce

Ingredients:
Queso (Tomato Salsa)
50g tomato, diced
25g onion, finely chopped
3g green chill, finely chopped 10g
coriander leaves, chopped 1g salt
2g lemon juice

Beans
50g Kidney beans, cooked and drained 15g
tomato, diced
25g onion, finely chopped 5g
garlic, minced
2g cumin powder
2g garlic powder
1g salt
5g olive oil

Herbed Truffle Dip

30g sour cream 20g
cream cheese
5g parsley, finely chopped
4g truffle oil
1g salt
2g pepper

Guacamole
50g avocado, mashed 10g
onion, finely chopped 10g
tomato, diced
5g coriander leaves
1g lemon juice
1g salt

Chili Cheese Sauce

30g cheddar cheese, grated 20g
milk
2g chili powder
1g salt
Instructions:
Queso
- In a bowl combine the diced tomatoes, finely chopped onions, green chili, chopped
coriander leaves, salt, and lemon juice. Mix well and set aside
Beans
- Heat olive oil in a pan over medium heat
- Add the finely chopped onion and minced garlic. Sautee until translucent. Then add in tomato.
- Add the cooked beans, cumin powder, garlic powder and salt. Cook for another 2-3 mins.
Remove from heat and keep it aside
Herbed Truffle Dip
- In a mixing bowl, combine the sour cream, cream cheese, finely chopped parsley, truffle oil, salt
and pepper. Mix well until smooth
Guacamole
- In a bowl, combine the mashed avocado, finely chopped onions, diced tomatoes,
chopped cilantro, lime juice, and salt. Mix well and set aside.
Chili Cheese Sauce
- In a saucepan, heat the milk over medium heat.
- Once the milk is warm, add the grated cheddar cheese, chili powder, and salt.
- Stir continuously until the cheese is melted and the sauce is smooth. Remove from heat.
Assembly
- Arrange the tortilla chips on a plate and serve with all the dips on the side
 Fry-Day:
Poutine style Curly Fries, Choose from a choice of sauce: BBQ / Cheese / Sriracha-Mayo

Ingredients:
Cheese Sauce
40g cheddar cheese
20g butter
10g all-purpose flour
100g milk
1g salt
1g pepper powder

Sriracha Mayo Sauce

30g mayonnaise
10g sriracha sauce
1g lemon juice
1g salt

Assembly for Poutine-Style Fries

200g french fries
40g sriracha mayo sauce
40g BBQ sauce
40g Cheese sauce

Instruction:
Cheese sauce
- In the sauce, melt the butter over medium heat
- Once the butter is melted, add the all-purpose flour and whisk continuously for 1-2 mins to cook
the flour
- Gradually pour in the milk while whisking to avoid the lumps
- Cook the mixture, stirring constantly until it starts to thicken
- Add the grated cheddar cheese, salt, and black pepper. Stir until the cheese is
completely melted and the sauce is smooth.
- Remove from heat and keep warm until ready to serve.
Sriracha Mayo Sauce
- In a small bowl, combine the mayonnaise, sriracha sauce, lemon juice, and salt.
- Mix well until all ingredients are well incorporated and the sauce is smooth.
- Taste and adjust the spiciness and seasoning.
Assembly for Poutine Style Fries
- Arrange the fries on a serving plate
- Pour warm cheese sauce generously over the fires
- Drizzle the sriracha mayo and bbq over the fires
- Garnish with parsley
 Pesto Butter Feta Grilled Tomatoes Bruschetta
Ingredients: For the basil pesto:
50g fresh basil leaves
30g walnuts
2 cloves garlic, peeled
30g grated Parmesan cheese 60ml
extra virgin olive oil
1g salt
2g black pepper, to taste
Ingredients: For the bruschetta:
6 slices of toasted bread pieces 300g
tomatoes sliced
100g feta cheese, crumbled 50g
unsalted butter, softened 30g
prepared basil pesto
2 cloves garlic, minced
30g grated Parmesan cheese 1g
salt
2g black pepper
120ml Olive oil, for grilling

Instruction:
1. To make the basil pesto:
- In a dry skillet, lightly toast the walnuts over medium heat for 1-2 minutes until fragrant and
lightly golden brown. Remove from heat and let cool slightly.
- In a blender, combine the fresh basil leaves, toasted walnuts, peeled garlic cloves, and grated
Parmesan cheese. Pulse a few times to chop coarsely.
- While the blender is running, gradually drizzle in the olive oil until smooth, season with salt
and black pepper to taste. Blend until well combined.
2. To make the bruschetta:
- Preheat the grill pan to medium-high heat. Slice the French baguette into 6 equal slices, about 1-
inch thick. Lightly brush both sides with olive oil.
- Place the baguette slices on the preheated grill or grill pan and cook for 2-3 minutes on each
side until lightly toasted. Remove from heat and set aside.
- Grill the tomato slices for 1-2 minutes on each side until slightly softened.
- In a small bowl, combine the softened butter, prepared basil pesto, minced garlic, and grated
Parmesan cheese. Mix well.
- Spread a generous amount of the pesto butter mixture on one side of each grilled baguette
slice.
- Top each slice with a grilled tomato slice and sprinkle crumbled feta cheese, season with salt and
black pepper to taste.
- Place the assembled bruschetta back on the grill or grill pan and cook for another 2-3 minutes
until the cheese is melted and bubbly.
Mushroom Garlic Cheese Bruschetta

Ingredients:
6 slices of baguette 200g
button mushroom 15g
garlic, minced
30g butter
50g Mozzarella cheese, shredded
15g parmesan cheese, grated 30g
olive oil
1g salt
3g black pepper powder
5g parsley, chopped

Instruction:
- Preheat the oven to 180 degrees C
- Heat olive oil in a pan over medium heat. Add minced garlic and saute for 1 min until
fragrant
- Add sliced mushroom to the pan and cook for 5-7 mins, stirring occasionally, until they are
tender and any liquid released has evaporated season it with salt and black pepper
- Melt the butter in a small saucepan. Brush each slice of baguette with melted butter.
- Once the mushrooms are cooked, spoon them evenly onto each slice of baguette.
- Sprinkle shredded mozzarella and parmesan cheese over the mushrooms on each slice.
- Place the baking sheet in the preheated oven and bake for about 8-10 minutes, or until the
cheese is melted and bubbly, and the edges of the bread are golden brown.
- Garnish the bruschetta with parsley.
 Tandoori Chicken Mint Mayo Bruschetta
Ingredients:
For Tandoori Chicken
200g boneless, skinless chicken thighs or breasts 30g
plain yogurt
6g lemon juice
3g ginger-garlic paste
3g tandoori masala powder 2g
paprika (for color)
2g ground cumin
2g ground coriander
2g salt
2g vegetable oil
For Mint Mayo:
20g mayonnaise
5g fresh mint leaves, finely chopped 1g
lemon juice
1g salt
For Bruschetta:
4 slices of baguette
5g olive oil
1 garlic clove, peeled

Instruction:
Tandoori Chicken:
- Cut the chicken into bite-sized pieces and place them in a bowl.
- In a separate bowl, mix yogurt, lemon juice, ginger-garlic paste, tandoori masala powder,
paprika, ground cumin, ground coriander, salt, and vegetable oil to make the marinade.
- Pour the marinade over the chicken pieces and toss until evenly coated. Cover and
refrigerate for at least 1 hour to marinate.
- Preheat the grill over medium-high heat. Thread the marinated chicken onto skewers.
- Grill the chicken skewers for about 10-12 minutes, turning occasionally, until cooked
through and slightly charred. Remove from heat and set aside.
- In a small bowl, combine the mayonnaise, finely chopped fresh mint leaves, lemon juice, and a
pinch of salt. Mix well until smooth and well combined. Set aside.
Bruschetta:
- Preheat the oven to 200°C. Brush the baguette slices with olive oil on both sides. Place the bread
slices on a baking sheet and bake in the preheated oven for about 5-7 minutes, or until they are
golden and crispy. Remove from the oven and rub each slice with the peeled garlic clove for
extra flavor.
Assembly:
- Spread a generous amount of the mint mayo on each toasted bread slice.
- Place a few pieces of the grilled tandoori chicken on top of the mint mayo. Garnish with
chopped fresh mint leaves and lemon zest.
 Onion Rings

Ingredients:
50g Onion, cut into 1cm thick rings 30g
all-purpose flour
15g cornstarch 1g
baking powder
60ml cold water 2g
salt
1g garlic powder
120ml oil, for frying
20g podi masala 30g
mayonnaise 3g podi
masala 5ml lemon
juice

Instructions:
- Peel the onion and slice it into 1cm thick rings. Separate the rings and set them aside.
- In a mixing bowl, combine all-purpose flour, cornstarch, baking powder, salt, and garlic
powder.
- Gradually add cold water to the dry ingredients, whisking continuously to form a smooth and
thin batter.
- Heat vegetable oil in a deep fryer.
- Dip each onion ring into the batter, shaking off any excess.
- Carefully place the coated onion rings into the hot oil, ensuring they are not
overcrowded.
- Fry the onion rings for about 2-3 minutes, or until they are golden brown and crispy.
- Once out of the oil drain the excess oil and coat them with podi masala
- In a small bowl, combine mayonnaise, 3g of Podi Masala, and lemon juice. Mix well until
combined.
- Serve the Podi Onion Rings with the Podi Mayo dip on the side.
Money Bag:
Wanton Sheet bags with edamame - truffle filling

Ingredients:
280g edamame
125ml water
85g potato flakes
8g aromat powder
6g salt
70g butter, melted
110g water chestnut, minced
40g truffle oil
5 wonton wrappers
5 chives string

Method:
Prepare the Edamame Filling:
- In a blender, combine edamame and 125ml of water. Blend until you get a smooth paste.
- Transfer the edamame paste to a mixing bowl. Add potato flakes, aromat powder, salt, and
melted butter, and mix well to form a dough-like ball.
- Grease a plate with oil. Place the edamame mixture on the plate, creating rough holes in the
mixture.
- Steam the edamame mixture for 5 minutes. Allow the steamed mixture to cool down.
- Once cooled, transfer the mixture to a bowl. Add minced water chestnut and truffle oil,
mixing well to ensure there are no lumps.
Assemble the Money Bag:
- Place a wonton wrapper on a work surface.
- Spoon about 1 tablespoon of the edamame-truffle filling into the center of the wrapper.
- Gather the corners of the wrapper and pinch them together at the top, forming a bag shape.
- Use a small piece of chive to tie around the pinched part to secure the bag.
- Heat vegetable oil in a deep frying pan over medium heat.
- Once the oil is hot, carefully add the money bags in batches, making sure not to
overcrowd the pan.
- Fry the money bags for about 2-3 minutes or until they are golden and crispy.
 Crispy Corn & Water Chestnuts
Ingredients:
50g Corn Kernels, Boiled
40g Water Chestnuts, cut into slightly larger pieces 30g
cornstarch
120ml oil, for frying
5g soy sauce
2.5g vinegar
3g chili garlic sauce
2g sesame oil
1g sugar
1g ginger, minced
2g garlic, minced
2.5g cornstarch
15ml water
5g spring onion, only the green part

Method:
- In a mixing bowl, combine corn kernels and water chestnut pieces.
- Add cornstarch and salt to the bowl, and toss to coat the corn and water chestnuts evenly.
- Heat oil in a frying pan over medium-high heat.
- Add the coated corn and water chestnut mixture and remove the excess cornstarch from the pan.
- Fry until they turn golden and crispy, stirring occasionally.
- Heat a clean pan over medium heat.
- Add soy sauce, rice vinegar, chili garlic sauce or Sriracha, sesame oil, sugar, minced ginger,
and minced garlic to the pan
- Stir the sauce mixture and let it simmer for a minute.
- Stir in the cornstarch slurry to the sauce, stirring continuously until the sauce thickens.
- Once the sauce reaches the desired consistency, remove it from the heat.
- Add in crispy corn and water chestnut and toss in the sauce to coat well. Garnish with finely
chopped green onions
 Pull Apart Chili Cheese Bread

Ingredients:
For Bread
300g all-purpose flour
5g dry yeast
5g salt 15g
sugar
20g unsalted butter, softened
180ml lukewarm water

For Garlic Bread 300g

white bread loaf
70g mozzarella cheese, shredded 10g
garlic, minced
2g parsley, finely chopped
2g chili flakes
2g green chili, chopped
40g butter
1g salt

Method:
Bread
- In a large mixing bowl, combine the flour, instant yeast, salt, and sugar. Mix well to
ensure the ingredients are evenly distributed.
- Add the softened butter to the dry ingredients and mix until the butter is evenly
incorporated and the mixture resembles coarse crumbs.
- Gradually add the lukewarm water to the mixture, stirring continuously, until a dough
forms.
- Turn the dough out onto a lightly floured surface and knead it for about 8-10 minutes, or until it
becomes smooth and elastic.
- Shape the dough into a smooth ball and place it in a lightly greased bowl. Cover the bowl with
a clean kitchen towel and let the dough rise in a warm, place for about 1-1.5 hours, or until it
doubles in size.
- Once the dough has risen, gently punch it down to release the air bubbles. Transfer the dough to
a lightly floured surface and shape it into a round loaf.
- Place the shaped dough on a baking sheet lined with parchment paper. Cover it loosely with a
clean kitchen towel and let it rise for another 30-45 minutes, or until it puffs up slightly.
- While the dough is rising, preheat your oven to 190°C.
- Once the dough has finished its second rise, slash the top of the loaf with a sharp knife to allow
for expansion during baking.
- Bake the bread in the preheated oven for 25-30 minutes.
- Remove the bread from the oven and let it cool on a wire rack.
Garlic Bread
- Preheat oven to 180 degrees C. Line a baking sheet with parchment paper
- Make deep crosswise cuts into the bread loaf, leaving the loaf connected at the bottom.
- In a bowl mix together melted butter, minced garlic, chili flakes, and salt
- Using a pastry brush, generously brush the garlic butter mixture into the cuts of the bread
loaf in every corner.
- Stuff the chili and mozzarella cheese into the cust of the bread loaf, distributing it evenly among
them
- Place the stuffed bread loaf on the prepared baking sheet and sprinkle the top with
chopped parsley.
- Bake in the preheated oven for about 15-20 minutes, or until the cheese is melted and bubbly,
and the bread is golden brown.

Mozzarella Stix:
Ingredients:
200g mozzarella cheese, cut into sticks 60g
all-purpose flour
100ml water
15g cornstarch
60g breadcrumbs
2g garlic powder
2g dried oregano
2g dried basil
1g salt
1g black pepper
120ml oil, for frying
30g mayo
20g sriracha sauce

Method:
- In a shallow dish, mix together all-purpose flour, water, and cornstarch to make a smooth batter.
- In another shallow dish, combine breadcrumbs with garlic powder, dried oregano, dried basil,
salt, and black pepper.
- Take a mozzarella stick and dip it into the batter, ensuring it's well coated.
- Roll the batter-coated mozzarella stick in the breadcrumb mixture, pressing gently to adhere the
breadcrumbs to the cheese. Repeat this breading process with the remaining mozzarella sticks.
- Place the breaded mozzarella sticks on a baking sheet lined with parchment paper.
- Freeze the mozzarella sticks for at least 30 minutes to help them hold their shape while frying.
- Carefully add a few mozzarella sticks to the hot oil. Fry the mozzarella sticks for about 1-2
minutes, turning occasionally, until they are golden and crispy.
- Mix sriracha and mayo for the sauce
 Peri Peri Chicken Wings

Ingredients:
6 large chicken wings
Oil for frying

Marinade
1 tbsp olive oil
1 tsp lemon juice
1/2 tsp paprika
1/4 tsp mixed herbs
1/4 tsp garlic powder
Pinch of salt and black pepper

Peri Peri Sauce

1 tbsp red chilli sauce 1
tbsp tomato paste 1 tsp
honey
1/2 tsp lemon juice
Pinch of paprika
Pinch of salt and black pepper

Dredging
34 g all-purpose flour
¼ tsp paprika powder
Pinch of salt and black pepper

Method:
Step 1.
Pat the chicken wings dry and season with salt and pepper. Step
2.
Mix all marinade ingredients and coat the wings, then refrigerate for 15 minutes. Step 3.
Dredge the wings: Combine flour, paprika, salt, and pepper in a shallow bowl. Dredge each wing in the
flour mixture, ensuring it's well coated.
Step 4.
Heat oil in a pot. Carefully lower the coated wings into the hot oil and fry for 7-8 minutes, or until golden
brown and cooked through. Drain on paper towels. For extra crispiness double fry
Step 5.
warm the sauce in a small pan over low heat. You can add a splash of water to thin it out if needed.
Step 6.
Coat and serve: Immediately after frying, toss the hot wings in the warmed sauce until evenly coated.
 Gyro Rolls Veg
Ingredients: Falafel
50g dried chickpeas, soaked for at least 8 hours 1/2
onion, chopped
2 cloves garlic, minced 15g
fresh parsley, chopped
15g fresh cilantro, chopped
1/2 tsp cumin powder
1/4 tsp coriander powder
1/4 tsp paprika
Salt and pepper to taste

Method:
Step 1.
Drain the soaked chickpeas and grind them in a food processor with the onion, garlic, parsley, cilantro,
spices, salt, and pepper.
Step 2.
Pulse until a coarse mixture forms, stop to scrape the sides occasionally. Step 3.
Form the mixture into balls
Step 4.
Fry the falafel mixture

Ingredients:Labneh
240g plain Greek yogurt + garlic powder

Method:
Place the yogurt in a cheesecloth or coffee filter lined colander over a bowl in the refrigerator. Let the
yogurt strain for at least 4 hours, up to overnight, until thickened and creamy.

Pickled Beetroot:
Ingredients:
1 small beetroot, thinly sliced (50g) 60
ml vinegar
60 ml water
1/2 tsp sugar
Pinch of salt and pepper

Method:
Bring vinegar, water, sugar, salt, and pepper to a boil in a small saucepan. Place the
beetroot slices in a jar and pour over the hot pickling liquid.
Seal the jar and let it cool completely, then refrigerate
Ingredients: Pickled Cucumbers:
1 small cucumber, thinly sliced
60 ml vinegar
60 ml water
1/2 tsp dill seeds
Pinch of salt and pepper

Method:
Follow the same steps as for the pickled beetroot, using the vinegar, water, dill seeds, salt, and pepper.

Fresh Vegetables
1/4 red onion, thinly sliced
1/4 cucumber, thinly sliced
1/4 cup shredded lettuce
1/4 cup shredded purple cabbage

Final Assembly:
Ingredients:
1 tbsp lemon juice
1 tsp water Handful
of fries
Pinch of garlic powder
Salt and pepper to taste

Method:
Step 1.
Briefly warm the pita bread in a dry pan
Step 2.
Spread the labneh evenly inside the pita bread. Step
3.
Layer the falafel balls, followed by the pickled beetroot and cucumbers. Step 4.
red onion, cucumber, lettuce, and purple cabbage. Step 5.
Top it off with a generous handful of crispy fries, drizzle the prepared tahini sauce generously over the
filling.
 Gyro Non-Veg Roll
Ingredients: Hummus 80
g Cooked Chickpeas 1
tbsp lemon juice
1/2 tbsp Tahini
1 tbsp oil
2 garlic clove, minced
¼ tsp ground cumin
Salt to taste
Olive oil –5 tbsp (1 for garnish)
Water as required
Red Chilli powder

Method:
Step 1.
In a food processor add all the ingredients together with one ice cube. Add olive
oil and salt to adjust the consistency.
Taste for salt and adjust, serve the hummus with drizzle of olive oil and dash of red chilli powder

Ingredients: Shawarma-style Chicken:

150g chicken breast, thinly sliced 1
tbsp olive oil
1/2 tsp cumin powder 1/4
tsp coriander powder 1/4
tsp paprika
1/4 tsp turmeric powder 4
tbsp yogurt
Pinch of garlic powder
Salt and pepper to taste

Method:
Marinate chicken slices in yogurt, olive oil, cumin, coriander, paprika, turmeric, garlic powder, salt, and
pepper for at least 30 minutes.
Pan-fry or grill the chicken until cooked through and slightly browned.

Labneh:
1 cup plain Greek yogurt (240g) + Garlic powder

Method:
Place yogurt in a cheesecloth or coffee filter lined colander over a bowl in the refrigerator. Let the
yogurt strain for at least 4 hours, up to overnight, until thickened and creamy

Pickled Beetroot:
1 small beetroot, thinly sliced
60 ml vinegar
60 ml water
1/2 tsp sugar
Pinch of salt and pepper

Pickled Cucumbers:
1 small cucumber, thinly sliced
60 ml vinegar
60 ml water
1/2 tsp dill seeds
Pinch of salt and pepper

Veggies
1/4 red onion, thinly sliced
1/4 cucumber, thinly sliced
15g shredded lettuce
15g shredded purple cabbage

Assembly:
Spread hummus on the warmed pita bread.
Top with sliced shawarma chicken, labneh, desired pickled vegetables, fresh vegetables, and fries. Fold
the pita bread
 Eggplant Hummus Wrap in Smoky Tomato Confit

Ingredients: For Eggplant

500g eggplant, cut into long slices without seeds 30ml
olive oil
1.25g salt
1.5g black pepper powder
Ingredients: For Hummus
100g chickpeas, boiled 6g
garlic clove, minced 22g
tahini
15ml lemon juice
15ml olive oil
1g salt
Water as needed
Ingredients: For Confit Tomato
125g cherry tomatoes
5g garlic cloves, sliced 2g
thyme
100ml olive oil
1.25g salt
2g black pepper powder

Method:
Confit Tomato
- Preheat the oven to 150 degree C
- In an ovenproof dish combine the cherry tomatoes, sliced garlic, thyme, and olive oil and season
it with salt and pepper
- Bake in the preheated oven for about 45-60 mins or until the tomatoes are soft and slightly
caramelized
Hummus
- In a blender combine, boiled chickpeas, minced garlic, tahini, lemon juice, and olive oil
- Process until smooth, adding water gradually to reach a smooth creamy slightly thick
consistency, and season it with salt.
Grilled Eggplant
- Preheat a grill over medium-high heat
- Brush the eggplant slices with olive oil on both sides and season it with salt and pepper
- Grill the eggplant slices for about 2-3 mins on each side
Assembly
- Lay grilled eggplant slices, remove seeds
- Spread a generous amount of hummus onto each eggplant slices
- Place a spoonful of confit tomatoes on top of the hummus
- Carefully fold the eggplant slices
- Secure each wrap with a skewer and garnish it with parsley leaves
 Corn Ribs with Chipotle Butter

Ingredients:
1 corn cob
5g smoked paprika
4g garlic powder 3g
onion powder 3g
ground cumin 2g
chili powder
2g cayenne pepper
1g salt to taste
15g unsalted butter, softened 5g
chipotle powder
2g lime zest
5ml lime juice
1.25g Salt to taste

Method:
Boiling Corn
- Clean the corn cob and cut it into ribs by slicing it lengthwise vertically
- In a large pot of boiling water add your cut corn ribs
- Boil for 4-5 min or until they change shape
- Remove and let it cool slightly
Spice powder
- In a bowl combine, smoked paprika, garlic, onion powder, ground cumin, chili powder,
cayenne pepper, and salt
- Mix well to combine all the spice
Chipotle butter
- In a bowl combine softened butter, chipotle powder, lime zest, lime juice, and salt
- Mix until well combined
Cooking Corn Ribs
- Preheat the grill over medium-high heat
- Brush each corn rib with chipotle butter on all sides
- Sprinkle the spice powder generously over the buttered corn ribs
- Grill the corn ribs for about 3-4 mon on each side, or until slightly charred and tender
Serving
- Transfer the grilled corn ribs to a serving plate
- Drizzle with reaming chipotle butter and sprinkle with spice powder
 Crispy Fish Fingers

Ingredients:
100g fish fillet, cut into finger-sized pieces
40g breadcrumbs
20g all-purpose flour
1 egg, beaten
5g garlic powder
3g paprika
2g dried dill 2g
lemon zest
1g Salt to taste
2g Black pepper to taste 120ml
Vegetable oil for frying 50g
mayonnaise
10g dill pickles, finely chopped
5g capers, finely chopped
5g fresh parsley, finely chopped 5g
lemon juice
2g Dijon mustard
1g salt to taste
1.5 g black pepper to taste

Method:
Fish Fingers
- In a shallow dish, combine breadcrumbs, garlic powder, paprika, dried dill, lemon zest, salt to
taste, and black pepper to taste.
- Place all-purpose flour in another shallow dish.
- Dip each fish finger into the flour, shaking off any excess.
- Next, dip the floured fish finger into the beaten egg, allowing any excess to drip off.
- Finally, coat the fish finger with the breadcrumb mixture, ensuring it is well coated.
- Repeat the process with the remaining fish fingers.
Tartar Sauce
- In a small bowl, combine mayonnaise, finely chopped dill pickles, capers, fresh parsley, lemon
juice, Dijon mustard, salt to taste, and black pepper to taste. Mix well to combine.
Frying
- Heat oil in a frying pan over medium-high heat
- Once the oil is hot, carefully add the coated fish fingers in batches. Fry fish fingers for 2-3
min on each side, or until they are golden brown and crispy
- Remove the fish fingers and place them on a plate lined with tissue to drain excess oil Serving
- Serve the fish fingers with tartar sauce
 Jalapeños poppers (Grilled & Baked)
Ingredients:
50g cream cheese, softened 20g
cheddar cheese, shredded
20g mozzarella cheese, shredded 20g
jalapenos, minced
5g green onions, finely chopped 2g
garlic powder
4 large green chilies, halved lengthwise and deseeded 10ml
olive oil
1g salt

Method:
- In a mixing bowl, combine softened cream cheese, shredded mozzarella & cheddar cheese,
finely chopped green onions, garlic powder, and salt to taste. Mix until well combined. Set
aside.
- Carefully halve the green chilies lengthwise and remove the seeds and membranes to reduce
the heat.
Preheat a grill pan over medium-high heat.
- Brush the stuffed green chili halves with olive oil and sprinkle with a pinch of salt.
- Place the stuffed green chilies on the preheated grill.
- Grill the chilies till they a slightly charred bottom or grill marks are formed on the bottom of the
chilies
- Remove the chiles and let it cool down.
- Transfer the cheese mixture to a piping bag and pipe the mixture in the charred chilies
- Bake the chilies at 180 degree C for 5-10 min or until the cheese is melted
 Jalapeños poppers (Fried)
Ingredients:
50g cream cheese, softened 20g
cheddar cheese, shredded
20g mozzarella cheese, shredded 20g
jalapenos, minced
5g green onions, finely chopped 2g
garlic powder
4 large green chilies, halved lengthwise and deseeded 30g all-
purpose flour
1g garlic powder
1g paprika
1g salt
40g breadcrumbs
60ml milk

Method:
- In a mixing bowl, combine softened cream cheese, shredded mozzarella & cheddar
- cheese, finely chopped green onions, garlic powder, and salt to taste. Mix until well
- combined. Set aside.
- Carefully halve the green chilies lengthwise and remove the seeds and membranes.
- Stuff each chili half with the prepared cheese filling, ensuring it's evenly distributed.
- In a shallow bowl, combine all-purpose flour, garlic powder, paprika, and a pinch of salt.
- Mix well to combine the dry ingredients.
- Place the breadcrumbs in another shallow bowl.
- Dip each stuffed chili half into the milk, ensuring it's lightly moistened.
- Next, dredge the moistened jalapeño in the flour mixture, shaking off any excess.
- Then, roll it in the breadcrumbs, pressing gently to coat evenly.
- Heat oil in a deep fryer
- Carefully place the coated stuffed jalapeño halves into the hot oil, a few at a time,
without overcrowding the pan.
- Fry for 3-4 minutes, turning occasionally, until golden brown and crisp.
- Remove the fried Jalapeño Poppers from the oil and transfer them to a plate lined with paper
towels to drain excess oil.
 Mac ‘n’ Cheese Zucchini Roll

Ingredients:
2 medium zucchinis
1/2 teaspoon salt
1 tablespoon olive oil
150g elbow macaroni
40g butter
2 tbsp all-purpose flour
250ml milk
1/2 teaspoon salt
1/4 teaspoon black pepper 1/8
teaspoon nutmeg
150g shredded cheddar cheese 50g
shredded mozzarella cheese 4 tbsp
Breadcrumbs
2 tbsp Parmesan cheese
Fresh herbs

Method:
Step 1.
Wash and thinly slice the zucchinis lengthwise. Sprinkle with salt and let sit for 10 minutes to draw out
excess moisture. Pat dry with paper towels.
Step 2.
Heat olive oil in a large skillet over medium heat. Gently saute the zucchini slices for 1-2 minutes per
side, until softened and starting to brown slightly. Remove from heat and set aside. Step 3.
Boil the macaroni until al dente. Drain and set aside. Step
4.
Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in
milk, salt, pepper, and nutmeg. Bring to a simmer and cook until thickened, about 5 minutes. Stir in
cheddar and mozzarella cheese until melted and smooth.
Step 5.
Add cooked macaroni to the cheese sauce and stir to combine. Let cool slightly. Place a spoonful of the
mac & cheese mixture on the wider end of a zucchini slice. Roll up tightly and secure with a toothpick.
Step 6.
Coat the zucchini rolls with bread crumbs, if not sticking make a all purpose flour and cornstarch mixture,
coat the zucchini rolls in the wet mix and then coated it with bread crumbs
Step 7.
Either bake or fry the mac and cheese stuffed zucchini rolls
The OB (Orange Burrata): Burrata. Sundried Tomato. Roasted Beets. Roquette Leaves.
Grilled Orange. Pistachio.

Ingredients:
150 g fresh burrata cheese
10-15 slices of sundried tomatoes
50 grams of baby arugula or roquette leaves
1/2 small orange, grilled until slightly softened and caramelized 1
tbsp chopped pistachios
½ avocado, sliced
2 large eggs (boiled)
50 grams cherry tomatoes, halved 50
grams arugula + Lolo Rosso
¼ cucumber, cubed
1 tbsp chopped pistachios
Few broccoli florets
Feta Cheese

Citrus Vinaigrette:
2 tbsp olive oil
1 tbsp orange juice
½ tsp lemon juice
½ tsp Dijon mustard
Pinch of honey
Pinch of dried oregano
Salt and black pepper to taste

Method:
Step 1.
Mix together all the greens and nuts Step 2.
Gently place the burrata open in the center of the salad. Step 3.
Heat a grill pan or skillet over medium heat. Lay the orange half cut-side down and grill for 2-3 minutes or
until slightly softened and caramelized.
Step 4.
In a small bowl, whisk together olive oil, orange juice, lemon juice, Dijon mustard, honey, oregano, salt,
and black pepper to taste. Citrus vinaigrette
Step 5.
Place the grilled orange half on top of the burrata. Drizzle the entire salad with the prepared citrus
vinaigrette. Sprinkle with chopped pistachios.
 Wholesome salad:
Kale, Quinoa, Chipotle Grilled Chicken, Broccoli, French Beans, Cucumber, Olives, Candied Walnuts,
Feta Cheese, Mixed Seeds & Nuts. carrot and orange dressing

Ingredients
20g curly kale, roughly chopped 20g
cooked quinoa
20g grilled chicken breast, shredded (chipotle marinate) 20g
broccoli florets, steamed
20g green french beans, steamed and halved 20g
cucumber, sliced
5 Kalamata olives, halved:
20g chopped candied walnuts
10g mixed seeds and nuts (sunflower, pumpkin, pine nuts) 20g
crumbled feta cheese
1 tbsp grated carrot 1
tbsp orange juice
1 tbsp apple cider vinegar 1
tsp honey
1/2 tsp Dijon mustard Salt
and pepper to taste

Method:
Step 1.
Combine all dressing ingredients in a blender or food processor and blend until smooth Step 2.
In a large bowl, combine the kale, quinoa, chicken, broccoli, french beans, cucumber, and olives.
Step 3.
Drizzle half of the creamy dressing over the salad and toss to coat. Step 4.
Sprinkle the candied walnuts and mixed seeds and nuts over the salad.
Asian Zoodle Salad: Zoodles, Julienned Carrots, Cucumbers, Chill-Peanut-Soy Dressing,
Sesame Seeds & Sunflower Seeds.

Ingredients:
150 g zucchini, spiralized or julienne 50 g
carrot, julienned
50 g cucumber, julienned
1 tbsp toasted sesame seeds 1
tbsp toasted sunflower seeds
Fresh cilantro leaves

Chill-Peanut-Soy Dressing:
2 tbsp peanut butter
1 tbsp low-sodium soy sauce 1
tbsp rice vinegar
1 tsp honey
½ tsp sriracha
½ tbsp lime juice
3 clove garlic, minced
Pinch of fresh ginger, grated
Water to thin (If required)

Method:
Step 1.
Use a sharp knife to create zoodles from the zucchini. Step 2.
Julienne the carrots and cucumber. Shred the red cabbage Step 3.
In a bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sriracha, lime juice, garlic,
and ginger. Add water a tablespoon at a time until you reach a desired consistency. Step 4.
In a large bowl, combine the zoodles, carrots, cucumber, and red cabbage. Pour the dressing over the
vegetables and toss gently to coat.
Step 5.
Sprinkle the salad with toasted sesame seeds, sunflower seeds, and fresh cilantro leaves.
Deconstructed Egg Sandwich: Boiled Egg. House Mayonnaise, Lettuce (Romain +
Arugula), Freshly Cracked Black pepper, Tobasco & Garlic Croutons

Ingredients:
1 large egg
2 tbsp mayonnaise 1
tsp Dijon mustard
½ tsp lemon juice
¼ tsp honey Pinch
of dried dill
Salt and black pepper to taste 25
g romaine lettuce, torn
25 g arugula, baby arugula
Freshly cracked black pepper to taste Few
dashes of Tabasco sauce
2 slices bread, cubed 1
tbsp olive oil
½ clove garlic, minced
Pinch of dried oregano
Salt and black pepper to taste

Method:
Step 1.
Place the egg in a saucepan and cover with cold water. Bring to a boil, then immediately remove from
heat and cover. Let stand for 10 minutes for a medium-boiled egg. Cool, peel, and gently halve or quarter
the egg.
Step 2.
In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, honey, dill, salt, and black
pepper.
Step 3.
In a small pan, heat olive oil over medium heat. Add the bread cubes and cook, stirring frequently, until
golden brown and crispy. Stir in the minced garlic and oregano, cook for a few seconds more, then
season with salt and pepper.
Step 4.
Arrange the romaine lettuce and arugula on a plate. Drizzle with a spoonful of the house mayonnaise.
Place the egg pieces on top and drizzle with more mayonnaise. Season generously with freshly cracked
black pepper and desired amount of Tabasco sauce. Sprinkle with the prepared garlic croutons.
CSF (CoSo Fried Chicken Burger): Crispy Fried Chicken Patty. Lettuce. Caramelised
Onion. Cheese. Sriracha Mayo. Mustard. Grilled Tomato

Ingredients:
For the chicken patty: (Naschville recipe) 120
gms of chicken breast
¼ tsp paprika
¼ tsp chili powder
¼ tsp cumin powder
½ tsp garlic powder
½ tsp onion powder Pinch
of cayenne pepper Salt and
pepper to taste 15ml olive
oil
60ml buttermilk
60g all-purpose flour
½ tsp paprika (additional)
¼ tsp black pepper (additional)

For the burger:

1 bun, toasted
Lettuce leaves
Slice of cheese (cheddar)
20 g thinly sliced caramelized onions
1 tbsp Sriracha mayonnaise (mix 1 tbsp mayonnaise with 1 tsp Sriracha) 1 tsp
Dijon mustard
1 tomato slice, grilled

Method:
- Dry the chicken breast, pork it with a fork, drizzle some olive oil, In a small bowl, combine
paprika, chili powder, cumin, garlic powder, onion powder, cayenne pepper, salt, and
pepper. Rub the spice mixture onto the chicken breast, ensuring it's well coated. Cover and
refrigerate for at least 30 minutes.
- In 2 separate bowls, add buttermilk and dry flour (add in paprika, and black pepper to the flour
and mix)
- Heat olive oil in a pan over medium heat. Dip the marinated chicken in the buttermilk, then
dredge it in the flour mixture, coating it evenly. Fry the chicken for 3-4 minutes per side, or
until golden brown and cooked through.
- Toast the bun. Spread Dijon mustard on one side of the bun. Layer with lettuce, cheese,
caramelized onions, the cooked chicken patty, Sriracha mayo, and a grilled tomato slice Top
with the other bun half.
Philly Steak Burger
Mutton Steak (minced. BBQ Sauce. Melted Cheese. Caramelised Onions)

Ingredients:
For the Mutton Patty:
100 grams mutton mince (ground lamb) 1
tbsp olive oil
¼ onion, finely chopped 4
clove garlic, minced
¼ teaspoon each of dried oregano, black pepper, paprika, and cumin Pinch of
cayenne pepper
½ tsp Worcestershire sauce
¼ tsp soy sauce
Salt to taste

For the Burger Assembly:

1 bun, toasted
2 slices of cheddar cheese 2
lettuce leaves, torn
2-3 pickles
¼ Caramelized onion, thinly sliced 1
tbsp olive oil
½ tbsp Worcestershire sauce
½ tbsp BBQ sauce
½ tbsp Mayonnaise

Method:
Step 1.
In a bowl, combine mutton mince, olive oil, chopped onion, garlic, oregano, black pepper, paprika,
cumin, cayenne pepper, Worcestershire sauce, soy sauce, and salt. Mix well to incorporate the
seasonings evenly, marinate for 30 mins.
Step 2.
Form the mixture into a flat patty.
Step 3.
Heat a pan or grill over medium-high heat. Add a drizzle of olive oil and sear the patty for 3-4 minutes per
side, or until cooked to your desired doneness.
Step 4.
Toast the bun, place the cooked patty on the bottom bun layered with lettuce leaves. Top with cheese,
Caramelized onions,Worcestershire sauce, BBQ sauce, and Mayonnaise.
Grilled Cottage Cheese Steak with Chimichurri Sauce, Sauteed vegetables and fries

Ingredients:
Cottage Cheese Steak:
130 g paneer, sliced thick (1.5 cm) 1
tbsp olive oil
½ tsp mixed herb
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp paprika
Salt and pepper to taste
Chimichurri Sauce:
25 g fresh parsley 1
tbsp olive oil
1 tsp vinegar
4 garlic clove, minced
¼ tsp dried oregano
⅛ tsp chilli flakes
Pinch of salt and pepper
Sauteed Vegetables:
50 g broccoli florets or mixed bell peppers 1
tbsp olive oil
Salt and pepper to taste
Fries:
1 medium potato (150 g), peeled and cut into fries 1
tbsp olive oil
Salt and pepper to taste

Method:
- Marinate the cottage cheese: Drain and press paneer to remove excess moisture. Cut into thick
slices (about 1.5 cm thick). In a small bowl, mix olive oil, oregano, garlic powder, onion powder,
paprika (optional), salt, and pepper. Coat the tofu/paneer slices in the marinade.
- Make the chimichurri sauce: Finely chop the parsley. In a small bowl, combine chopped
parsley, olive oil, red wine vinegar, garlic, oregano, red pepper flakes, salt, and pepper. Stir well
and set aside for at least 2 hrs in the fridge
- Saute the vegetables: Heat olive oil in a small pan over medium heat. Add the chosen vegetables
and cook until tender-crisp, about 5-7 minutes. Season with salt and pepper.
- Cook the fries
- Grill the cottage cheese steak: Heat a grill pan or skillet over medium heat. Grill the
marinated paneer slices for 2-3 minutes per side, or until lightly browned and slightly char
marks appear.
- Place the grilled cottage cheese steak on a plate. Top with sauteed vegetables, a dollop of
chimichurri sauce, and crispy fries.
Roasted Chicken with orange-thyme sauce, mashed potatoes, and vegetables

Ingredients:
Chicken:
1 boneless, skinless chicken breast (150 g) 1
tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp dried thyme
Zest and juice of 1/2 orange
Orange-Thyme Sauce:
½ tbsp butter
½ shallot, finely chopped (25 g) 60
ml chicken broth
60 ml orange juice
1 tsp cornstarch
¼ tsp dried thyme Pinch
of salt and pepper
Mashed Potatoes:
1 medium potato (150 g), peeled and chopped 2
tbsp milk (30 ml)
½ tbs creme fresh or thickened cream 1
tbsp butter
Salt and pepper to taste
Vegetables:
50 g choice of veggies (roasted broccoli, green beans, Brussels sprouts) 1 tbsp
olive oil
Salt and pepper to taste

Method:
- Preheat oven to 200°C. Pat the chicken dry with paper towels. In a small bowl, toss olive oil, salt,
pepper, thyme, and orange zest. Rub the mixture onto the chicken. Place the chicken breast in a
small baking dish.
- Bake for 15-20 minutes, or until internal temperature reaches 74°C.
- Make the orange-thyme sauce: While the chicken is cooking, melt butter in a small saucepan
over medium heat. Add shallot and cook until softened about 3 minutes. Whisk in cornstarch,
then gradually whisk in chicken broth and orange juice. Bring to a simmer and cook until
thickened about 2 minutes. Stir in thyme, salt, and pepper.
- While the sauce thickens, boil the chopped potato in a small saucepan until tender. Drain and
return to the pan. Add milk and butter, creme fresh or thickened cream, and mash until smooth.
Season with salt and pepper.
- Toss your chosen vegetables with olive oil, salt, and pepper. Roast on a separate baking sheet for
10-15 minutes, or until tender-crisp. Plate the chicken breast, topped with orange-thyme sauce.
Add a dollop of mashed potatoes and the roasted vegetables.