Classic Spaghetti Carbonara

Ingredients:

• 200g spaghetti
• 100g pancetta or bacon, diced
• 2 large eggs
• 50g Parmesan cheese, grated
• 2 cloves garlic, minced
• Salt and black pepper to taste
• 2 tbsp olive oil

Instructions:

1. Cook the spaghetti in a large pot of salted boiling water according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the pancetta or bacon and cook until crispy, about 5-7 minutes. Add garlic and cook for an additional 1 minute.
3. In a bowl, whisk together the eggs and Parmesan cheese.
4. Add the drained spaghetti to the skillet with the pancetta and garlic. Toss to combine.
5. Remove the skillet from the heat and quickly pour in the egg and cheese mixture, tossing continuously to create a creamy sauce. Add a bit of reserved pasta water if needed to achieve the desired consistency.
6. Season with salt and black pepper to taste. Serve immediately with extra Parmesan if desired.

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Crispy Baked Chicken Wings

Ingredients:

• 1 kg chicken wings
• 2 tbsp baking powder
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper.
2. Pat the chicken wings dry with paper towels. In a large bowl, toss the wings with baking powder, paprika, garlic powder, onion powder, salt, and pepper.
3. Arrange the wings in a single layer on the prepared baking sheet and drizzle with olive oil.
4. Bake for 40-45 minutes, turning halfway through, until the wings are crispy and golden brown.
5. Serve hot with your favorite dipping sauce.

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Decadent Chocolate Cake

Ingredients:

• 200g all-purpose flour
• 200g granulated sugar
• 75g cocoa powder
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 2 large eggs
• 240ml milk
• 120ml vegetable oil
• 2 tsp vanilla extract
• 240ml boiling water

Instructions:

1. Preheat your oven to 175°C (350°F). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the eggs, milk, oil, and vanilla extract to the dry ingredients and mix until smooth.
4. Gradually stir in the boiling water until the batter is well combined and thin.
5. Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
7. Frost with your favorite chocolate frosting and enjoy!

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Greek Salad

Ingredients:

• 4 cups chopped romaine lettuce
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 1/2 red onion, thinly sliced
• 1/2 cup Kalamata olives
• 100g feta cheese, crumbled
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the lettuce, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
2. In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately or chill before serving.

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Lamb Kebab

Ingredients:

• 155g lamb leg steak, diced
• 1 clove of garlic, peeled and crushed
• 2 tsp red wine vinegar
• 1 tsp olive oil
• 1 tsp dried oregano
• ½ tsp smoked paprika
• ½ tsp ground cumin
• Salt and pepper
• 55g yoghurt, such as Greek, natural, soya
• 1/4 cucumber, grated
• ½ clove of garlic, peeled and crushed
• Small bunch of mint, leaves chopped
• 1 small wholewheat tortilla or pitta bread
• 1 large tomato, sliced
• ½ small red onion, finely sliced
• Sprinkle of feta cheese

Instructions:

1. Put the lamb into a bowl and add the garlic, vinegar, oil, oregano, paprika, cumin and a pinch of salt and pepper.
2. Toss to combine then cover and set aside to marinate; it needs at least 10 minutes but you can do this well in advance; stick the bowl in the fridge until you’re ready to cook the lamb.
3. Heat a griddle pan over a high heat and thread the lamb onto skewers. Grill for 3–4 minutes on each side, then set aside to rest.
4. Whilst the lamb rests, stir together the yoghurt, cucumber, and garlic and mint to make the tzatziki and warm the tortilla or pitta bread on the griddle pan or in your toaster.
5. To serve, split the warm pitta open and pile in the lamb, tomato, and onion and feta or spoon it onto the tortilla and drizzle over the tzaziki

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Lemon Garlic Shrimp

Ingredients:

• 500g large shrimp, peeled and deveined
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 lemon, zested and juiced
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add garlic and cook for 1 minute until fragrant.
3. Add shrimp and cook for 2-3 minutes on each side, or until pink and cooked through.
4. Stir in the lemon zest, lemon juice, and parsley.
5. Season with salt and pepper to taste and serve immediately.

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Mango Smoothie

Ingredients:

• 1 ripe mango, peeled and diced
• 1 cup Greek yogurt
• 1/2 cup orange juice
• 1 tbsp honey
• 1/2 cup ice cubes

Instructions:

1. Combine the mango, Greek yogurt, orange juice, honey, and ice cubes in a blender.
2. Blend until smooth and creamy.
3. Pour into glasses and serve immediately.

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Vegetable Stir-Fry

Ingredients:

• 1 tbsp vegetable oil
• 1 cup broccoli florets
• 1 cup bell peppers, sliced
• 1 cup snap peas
• 1 medium carrot, sliced
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tsp sesame oil
• Salt and pepper to taste

Instructions:

1. Heat vegetable oil in a large skillet or wok over medium-high heat.
2. Add garlic and cook for 30 seconds until fragrant.
3. Add the vegetables and stir-fry for 5-7 minutes until tender-crisp.
4. Stir in the soy sauce, hoisin sauce, and sesame oil.
5. Cook for an additional 1-2 minutes, then season with salt and pepper to taste.
6. Serve over rice or noodles.

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