Lasagne

Ingredients:

1 tblsp Olive Oil

2 Bacon

1 finely chopped Onion

1 Stick Celery

1 medium Carrots

2 cloves chopped Garlic

500g Minced Beef

1 tbls Tomato Puree

800g Chopped Tomatoes

1 tblsp Honey

500g Lasagne Sheets

400ml Creme Fraiche

125g Mozzarella Balls

50g Parmesan Cheese

Topping Basil Leaves

Instructions:

Heat the oil in a large saucepan. Use kitchen scissors to snip the bacon into small pieces, or use a sharp knife to chop it on a chopping board. Add the bacon to the pan and cook for just a few mins until starting to turn golden. Add the onion, celery and carrot, and cook over a medium heat for 5 mins, stirring occasionally, until softened.

Add the garlic and cook for 1 min, then tip in the mince and cook, stirring and breaking it up with a wooden spoon, for about 6 mins until browned all over.

Stir in the tomato purée and cook for 1 min, mixing in well with the beef and vegetables. Tip in the chopped tomatoes. Fill each can half full with water to rinse out any tomatoes left in the can, and add to the pan. Add the honey and season to taste. Simmer for 20 mins.

Heat oven to 200C/180C fan/gas 6. To assemble the lasagne, ladle a little of the ragu sauce into the bottom of the roasting tin or casserole dish, spreading the sauce all over the base. Place 2 sheets of lasagne on top of the sauce overlapping to make it fit, then repeat with more sauce and another layer of pasta. Repeat with a further 2 layers of sauce and pasta, finishing with a layer of pasta.

Put the crème fraîche in a bowl and mix with 2 tbsp water to loosen it and make a smooth pourable sauce. Pour this over the top of the pasta, then top with the mozzarella. Sprinkle Parmesan over the top and bake for 25–30 mins until golden and bubbling. Serve scattered with basil, if you like.

Image: Audio Instructions: https://cdn.satellite.earth/291c6dcc5a09aa3bc52b2a8cdc5fd703b4ff2380b69d4494ddfb1dd77e23262e.mp3

Timbits

Ingredients:

2 cups Flour

1/3 cup Sugar

3 tsp Baking Powder

½ tsp Salt

1 beaten Egg

¾ cup Milk

3 tbs Oil

for frying Oil

garnish Icing Sugar

Instructions:

Sift together dry ingredients.

Mix together wet ingredients and incorporate into dry. Stir until smooth.

Drop by teaspoonfuls(no bigger) into hot oil (365 degrees, no hotter), turning after a few moments until golden brown on all sides.

Remove and drain.

Roll in cinnamon sugar while still warm and serve.

Image: Audio Instructions: https://cdn.satellite.earth/567396eece763f7870588845c06e8abb20fce207844005b8c58aab1c343de60d.mp3

Kedgeree

Ingredients:

300g Smoked Haddock

2 Bay Leaves

300ml Milk

4 Eggs

Handful Parsley

Handful Coriander

2 tbs Vegetable Oil

1 chopped Onion

1 tsp Coriander

2 tsp Curry Powder

300g Rice

Instructions:

For the rice, heat the oil in a large, lidded pan, add the onion, then gently fry for 5 mins until softened but not coloured. Add the spices, season with salt, then continue to fry until the mix start to go brown and fragrant; about 3 mins.

Add the rice and stir in well. Add 600ml water, stir, then bring to the boil. Reduce to a simmer, then cover for 10 mins. Take off the heat and leave to stand, covered, for 10-15 mins more. The rice will be perfectly cooked if you do not lift the lid before the end of the cooking.

Meanwhile, put the haddock and bay leaves in a frying pan, cover with the milk, then poach for 10 mins until the flesh flakes. Remove from the milk, peel away the skin, then flake the flesh into thumbsize pieces. Place the eggs in a pan, cover with water, bring to the boil, then reduce to a simmer. Leave for 4½-5 mins, plunge into cold water, then peel and cut the eggs into quarters. Gently mix the fish, eggs, parsley, coriander and rice together in the pan. Serve hot, sprinkled with a few extra herbs.

Image: Audio Instructions: https://cdn.satellite.earth/fdb10a20b0b7390b066f48fcb0a92aaf3b3a8befa67c1a0708f09602e341426f.mp3

Kedgeree

Ingredients:

300g Smoked Haddock

2 Bay Leaves

300ml Milk

4 Eggs

Handful Parsley

Handful Coriander

2 tbs Vegetable Oil

1 chopped Onion

1 tsp Coriander

2 tsp Curry Powder

300g Rice

Instructions:

For the rice, heat the oil in a large, lidded pan, add the onion, then gently fry for 5 mins until softened but not coloured. Add the spices, season with salt, then continue to fry until the mix start to go brown and fragrant; about 3 mins.

Add the rice and stir in well. Add 600ml water, stir, then bring to the boil. Reduce to a simmer, then cover for 10 mins. Take off the heat and leave to stand, covered, for 10-15 mins more. The rice will be perfectly cooked if you do not lift the lid before the end of the cooking.

Meanwhile, put the haddock and bay leaves in a frying pan, cover with the milk, then poach for 10 mins until the flesh flakes. Remove from the milk, peel away the skin, then flake the flesh into thumbsize pieces. Place the eggs in a pan, cover with water, bring to the boil, then reduce to a simmer. Leave for 4½-5 mins, plunge into cold water, then peel and cut the eggs into quarters. Gently mix the fish, eggs, parsley, coriander and rice together in the pan. Serve hot, sprinkled with a few extra herbs.

Image: Audio Instructions: https://cdn.satellite.earth/fdb10a20b0b7390b066f48fcb0a92aaf3b3a8befa67c1a0708f09602e341426f.mp3

Tamiya

Ingredients:

3 cups Broad Beans

6 Spring Onions

4 Garlic Clove

1/4 cup Parsley

2 tsp Cumin

1 tsp Baking Powder

1/2 tsp Cayenne Pepper

Spinkling Flour

As required Vegetable Oil

Instructions:

oak the beans in water to cover overnight.Drain. If skinless beans are unavailable, rub to loosen the skins, then discard the skins. Pat the beans dry with a towel.

Grind the beans in a food mill or meat grinder.If neither appliance is available, process them in a food processor but only until the beans form a paste. (If blended too smoothly, the batter tends to fall apart during cooking.) Add the scallions, garlic, cilantro, cumin, baking powder, cayenne, salt, pepper, and coriander, if using. Refrigerate for at least 30 minutes.

Shape the bean mixture into 1-inch balls.Flatten slightly and coat with flour.

Heat at least 1½-inches of oil over medium heat to 365 degrees.

Fry the patties in batches, turning once, until golden brown on all sides, about 5 minutes.Remove with a wire mesh skimmer or slotted spoon. Serve as part of a meze or in pita bread with tomato-cucumber salad and tahina sauce.

Image: Audio Instructions: https://cdn.satellite.earth/6f6ba74263c72c2d59218b225f31a93c14b318c1ffbdbae35ea944b594f0fb47.mp3

Big Mac

Ingredients:

400g Minced Beef

2 tbs Olive Oil

2 Sesame Seed Burger Buns

Chopped Onion

1/4 Iceberg Lettuce

2 sliced Cheese

2 large Dill Pickles

1 cup Mayonnaise

2 tsp White Wine Vinegar

Pinch Pepper

2 tsp Mustard

1 1/2 tsp Onion Salt

1 1/2 tsp Garlic Powder

1/2 tsp Paprika

Instructions:

For the Big Mac sauce, combine all the ingredients in a bowl, season with salt and chill until ready to use.

2. To make the patties, season the mince with salt and pepper and form into 4 balls using about 1/3 cup mince each. Place each onto a square of baking paper and flatten to form into four x 15cm circles. Heat oil in a large frypan over high heat. In 2 batches, cook beef patties for 1-2 minutes each side until lightly charred and cooked through. Remove from heat and keep warm. Repeat with remaining two patties.

3. Carefully slice each burger bun into three acrossways, then lightly toast.

4. To assemble the burgers, spread a little Big Mac sauce over the bottom base. Top with some chopped onion, shredded lettuce, slice of cheese, beef patty and some pickle slices. Top with the middle bun layer, and spread with more Big Mac sauce, onion, lettuce, pickles, beef patty and then finish with more sauce. Top with burger lid to serve.

5. After waiting half an hour for your food to settle, go for a jog.

Image: Audio Instructions: https://cdn.satellite.earth/a63e3bcddf9fc73f64a8818a15605470ed0fa048b4a15baa00c569579b410d5a.mp3

Corba

Ingredients:

1 cup Lentils

1 large Onion

1 large Carrots

1 tbs Tomato Puree

2 tsp Cumin

1 tsp Paprika

1/2 tsp Mint

1/2 tsp Thyme

1/4 tsp Black Pepper

1/4 tsp Red Pepper Flakes

4 cups Vegetable Stock

1 cup Water

Pinch Sea Salt

Instructions:

Pick through your lentils for any foreign debris, rinse them 2 or 3 times, drain, and set aside. Fair warning, this will probably turn your lentils into a solid block that you’ll have to break up later

In a large pot over medium-high heat, sauté the olive oil and the onion with a pinch of salt for about 3 minutes, then add the carrots and cook for another 3 minutes.

Add the tomato paste and stir it around for around 1 minute. Now add the cumin, paprika, mint, thyme, black pepper, and red pepper as quickly as you can and stir for 10 seconds to bloom the spices. Congratulate yourself on how amazing your house now smells.

Immediately add the lentils, water, broth, and salt. Bring the soup to a (gentle) boil.

After it has come to a boil, reduce heat to medium-low, cover the pot halfway, and cook for 15-20 minutes or until the lentils have fallen apart and the carrots are completely cooked.

After the soup has cooked and the lentils are tender, blend the soup either in a blender or simply use a hand blender to reach the consistency you desire. Taste for seasoning and add more salt if necessary.

Serve with crushed-up crackers, torn up bread, or something else to add some extra thickness. You could also use a traditional thickener (like cornstarch or flour), but I prefer to add crackers for some texture and saltiness. Makes great leftovers, stays good in the fridge for about a week.

Image: Audio Instructions: https://cdn.satellite.earth/fa689b697cd17055c24f16dfa61826ab98062a11a54208c08ce68147e243317e.mp3

Stamppot

Ingredients:

1.5kg Potatoes

2 leaves Bay Leaf

2 Shallots

3 tbs Butter

750g Kale

2 Sausages

500ml Milk

Grated Nutmeg

Pinch Salt

Pinch Pepper

Instructions:

Wash and peel the potatoes and cut into similarly sized pieces for even cooking.

In a large soup pot, boil the potatoes and the bay leaves in salted water for 20 minutes. Discard the bay leaves.

If you're not using a bag of ready-cut curly kale, wash the bunches thoroughly under cool running water to get rid of all soil—you wouldn't want that gritty texture in your finished dish. Trim any coarse stems and discard any brown leaves. With a sharp knife, cut the curly kale into thin strips.

Peel and chop the shallots.

In a frying pan or skillet, melt 1 tbsp. of butter and saute the shallots for a few minutes before adding the curly kale and 2 tbsp. of water. Season and cook for about 10 minutes, or until tender.

Warm the milk on the stove or in the microwave.

Drain, shake and dry the potatoes with kitchen towels before mashing with a potato masher or ricer. Working quickly, add the warm milk and the remaining butter. Season to taste with nutmeg, salt, and pepper.

Mix the cooked curly kale through the cooked mashed potato mixture.

Top with slices of the smoked sausage and serve hot with your favorite mustard or gravy.

Serve and enjoy!

Image: Audio Instructions: https://cdn.satellite.earth/223dbe25f3e973aabbabf235c16f60354825bf2d27a35fee8f5f0dfcbedc26e0.mp3

Kapsalon

Ingredients:

250 Grams Fries

500 Grams Doner Meat

Topping Garlic sauce

Topping Hotsauce

1 Bulb Lettuce

1 Tomato

3rd Cucumber

100 Grams Gouda cheese

Instructions:

Cut the meat into strips. Heat oil in a pan and fry the strips for 6 minutes until it's ready.

Bake the fries until golden brown in a deep fryrer. When ready transfer to a backing dish. Make sure the fries are spread over the whole dish.

Cover the fries with a new layer of meat and spread evenly.

Add a layer of cheese over the meat. You can also use grated cheese. When done put in the oven for a few minutes until the cheese is melted.

Chop the lettuce, tomato and cucumber in small pieces and mix together. for a basic salad. As extra you can add olives jalapenos and a red union.

Dived the salad over the dish and Serve with garlicsauce and hot sauce

Image: Audio Instructions: https://cdn.satellite.earth/0b90944ed7588d981615460d16c50682e9b460f11396b1c70976808756a8d7fb.mp3

Roti john

Ingredients:

1/4 lb Minced Beef

1 Onion

3 Eggs

1 tbs Chilli

1/2 Baguette

To taste Salt

To taste Pepper

Top Mayonnaise

Instructions:

Mix all the ingredients in a bowl.

Heat a pan or griddle with a little vegetable oil.

Pour the mixture onto the pan and place a piece of open-faced baguette on top.

Press on the bread with a spatula and grill for 2 minutes.

Turn the bread over to make it a little crispy.

Remove from pan and cut the bread into small portions.

Add mayonnaise and/or Sambal before cutting the sandwich (optional).

Image: Audio Instructions: https://cdn.satellite.earth/59f5d36e15950cf3bdb2933f84bbf9ad50d6064021eae1f8dc126434ae80b95a.mp3

Big Mac

Ingredients:

400g Minced Beef

2 tbs Olive Oil

2 Sesame Seed Burger Buns

Chopped Onion

1/4 Iceberg Lettuce

2 sliced Cheese

2 large Dill Pickles

1 cup Mayonnaise

2 tsp White Wine Vinegar

Pinch Pepper

2 tsp Mustard

1 1/2 tsp Onion Salt

1 1/2 tsp Garlic Powder

1/2 tsp Paprika

Instructions:

For the Big Mac sauce, combine all the ingredients in a bowl, season with salt and chill until ready to use.

2. To make the patties, season the mince with salt and pepper and form into 4 balls using about 1/3 cup mince each. Place each onto a square of baking paper and flatten to form into four x 15cm circles. Heat oil in a large frypan over high heat. In 2 batches, cook beef patties for 1-2 minutes each side until lightly charred and cooked through. Remove from heat and keep warm. Repeat with remaining two patties.

3. Carefully slice each burger bun into three acrossways, then lightly toast.

4. To assemble the burgers, spread a little Big Mac sauce over the bottom base. Top with some chopped onion, shredded lettuce, slice of cheese, beef patty and some pickle slices. Top with the middle bun layer, and spread with more Big Mac sauce, onion, lettuce, pickles, beef patty and then finish with more sauce. Top with burger lid to serve.

5. After waiting half an hour for your food to settle, go for a jog.

Image: Audio Instructions: https://cdn.satellite.earth/a63e3bcddf9fc73f64a8818a15605470ed0fa048b4a15baa00c569579b410d5a.mp3

Bistek

Ingredients:

1 lb Beef

5 tablespoons Soy Sauce

1 Lemon

3 cloves Garlic

3 parts Onion

4 tbs Olive Oil

1 cup Water

1 pinch Salt

Instructions:

0. Marinate beef in soy sauce, lemon (or calamansi), and ground black pepper for at least 1 hour. Note: marinate overnight for best result

1. Heat the cooking oil in a pan then pan-fry half of the onions until the texture becomes soft. Set aside

2. Drain the marinade from the beef. Set it aside. Pan-fry the beef on the same pan where the onions were fried for 1 minute per side. Remove from the pan. Set aside

3. Add more oil if needed. Saute garlic and remaining raw onions until onion softens.

4. Pour the remaining marinade and water. Bring to a boil.

5. Add beef. Cover the pan and simmer until the meat is tender. Note: Add water as needed.

6. Season with ground black pepper and salt as needed. Top with pan-fried onions.

7. Transfer to a serving plate. Serve hot. Share and Enjoy!

Image: Audio Instructions: https://cdn.satellite.earth/f384e8eadea73383c16c6f98872f7b7dfbc05071f199384a56eabb09bc5bce7f.mp3

Koshari

Ingredients:

1 1/2 cups Brown Lentils

1 1/2 cups Rice

1/2 tsp Coriander

2 cups Macaroni

Can Chickpeas

1 large Onion

Sprinking Salt

1/2 cup Vegetable Oil

Instructions:

Cook the lentils. Bring lentils and 4 cups of water to a boil in a medium pot or saucepan over high heat. Reduce the heat to low and cook until lentils are just tender (15-17 minutes). Drain from water and season with a little salt. (Note: when the lentils are ready, they should not be fully cooked. They should be only par-cooked and still have a bite to them as they need to finish cooking with the rice).

Now, for the rice. Drain the rice from its soaking water. Combine the par-cooked lentils and the rice in the saucepan over medium-high heat with 1 tbsp cooking oil, salt, pepper, and coriander. Cook for 3 minutes, stirring regularly. Add warm water to cover the rice and lentil mixture by about 1 1/2 inches (you’ll probably use about 3 cups of water here). Bring to a boil; the water should reduce a bit. Now cover and cook until all the liquid has been absorbed and both the rice and lentils are well cooked through (about 20 minutes). Keep covered and undisturbed for 5 minutes or so.

Now make the pasta. While the rice and lentils are cooking, make the pasta according to package instructions by adding the elbow pasta to boiling water with a dash of salt and a little oil. Cook until the pasta is al dente. Drain.

Cover the chickpeas and warm in the microwave briefly before serving.

Make the crispy onion topping.

Sprinkle the onion rings with salt, then toss them in the flour to coat. Shake off excess flour.

In a large skillet, heat the cooking oil over medium-high heat, cook the onion rings, stirring often, until they turn a nice caramelized brown. Onions must be crispy, but not burned (15-20 minutes).

Image: Audio Instructions: https://cdn.satellite.earth/396b46332c9d820cd7cfe03490f1115d1a73d605ca17519ab1789550ffaff400.mp3

Pancakes

Ingredients:

100g Flour

2 large Eggs

300ml Milk

1 tbls Sunflower Oil

to serve Sugar

to serve Raspberries

to serve Blueberries

Instructions:

Put the flour, eggs, milk, 1 tbsp oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter. Set aside for 30 mins to rest if you have time, or start cooking straight away.

Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper. When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.

Serve with lemon wedges and sugar, or your favourite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months.

Image: Audio Instructions: https://cdn.satellite.earth/1d3fd07161862485402676060573bebcba5dbe0fb52a855e955efbb31f4078e4.mp3

Pancakes

Ingredients:

100g Flour

2 large Eggs

300ml Milk

1 tbls Sunflower Oil

to serve Sugar

to serve Raspberries

to serve Blueberries

Instructions:

Put the flour, eggs, milk, 1 tbsp oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter. Set aside for 30 mins to rest if you have time, or start cooking straight away.

Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper. When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.

Serve with lemon wedges and sugar, or your favourite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months.

Image: Audio Instructions: https://cdn.satellite.earth/1d3fd07161862485402676060573bebcba5dbe0fb52a855e955efbb31f4078e4.mp3

Stamppot

Ingredients:

1.5kg Potatoes

2 leaves Bay Leaf

2 Shallots

3 tbs Butter

750g Kale

2 Sausages

500ml Milk

Grated Nutmeg

Pinch Salt

Pinch Pepper

Instructions:

Wash and peel the potatoes and cut into similarly sized pieces for even cooking.

In a large soup pot, boil the potatoes and the bay leaves in salted water for 20 minutes. Discard the bay leaves.

If you're not using a bag of ready-cut curly kale, wash the bunches thoroughly under cool running water to get rid of all soil—you wouldn't want that gritty texture in your finished dish. Trim any coarse stems and discard any brown leaves. With a sharp knife, cut the curly kale into thin strips.

Peel and chop the shallots.

In a frying pan or skillet, melt 1 tbsp. of butter and saute the shallots for a few minutes before adding the curly kale and 2 tbsp. of water. Season and cook for about 10 minutes, or until tender.

Warm the milk on the stove or in the microwave.

Drain, shake and dry the potatoes with kitchen towels before mashing with a potato masher or ricer. Working quickly, add the warm milk and the remaining butter. Season to taste with nutmeg, salt, and pepper.

Mix the cooked curly kale through the cooked mashed potato mixture.

Top with slices of the smoked sausage and serve hot with your favorite mustard or gravy.

Serve and enjoy!

Image: Audio Instructions: https://cdn.satellite.earth/223dbe25f3e973aabbabf235c16f60354825bf2d27a35fee8f5f0dfcbedc26e0.mp3

Corba

Ingredients:

1 cup Lentils

1 large Onion

1 large Carrots

1 tbs Tomato Puree

2 tsp Cumin

1 tsp Paprika

1/2 tsp Mint

1/2 tsp Thyme

1/4 tsp Black Pepper

1/4 tsp Red Pepper Flakes

4 cups Vegetable Stock

1 cup Water

Pinch Sea Salt

Instructions:

Pick through your lentils for any foreign debris, rinse them 2 or 3 times, drain, and set aside. Fair warning, this will probably turn your lentils into a solid block that you’ll have to break up later

In a large pot over medium-high heat, sauté the olive oil and the onion with a pinch of salt for about 3 minutes, then add the carrots and cook for another 3 minutes.

Add the tomato paste and stir it around for around 1 minute. Now add the cumin, paprika, mint, thyme, black pepper, and red pepper as quickly as you can and stir for 10 seconds to bloom the spices. Congratulate yourself on how amazing your house now smells.

Immediately add the lentils, water, broth, and salt. Bring the soup to a (gentle) boil.

After it has come to a boil, reduce heat to medium-low, cover the pot halfway, and cook for 15-20 minutes or until the lentils have fallen apart and the carrots are completely cooked.

After the soup has cooked and the lentils are tender, blend the soup either in a blender or simply use a hand blender to reach the consistency you desire. Taste for seasoning and add more salt if necessary.

Serve with crushed-up crackers, torn up bread, or something else to add some extra thickness. You could also use a traditional thickener (like cornstarch or flour), but I prefer to add crackers for some texture and saltiness. Makes great leftovers, stays good in the fridge for about a week.

Image: Audio Instructions: https://cdn.satellite.earth/fa689b697cd17055c24f16dfa61826ab98062a11a54208c08ce68147e243317e.mp3

Sushi

Ingredients:

300ml Sushi Rice

100ml Rice wine

2 tbs Caster Sugar

3 tbs Mayonnaise

1 tbs Rice wine

1 tbs Soy Sauce

1 Cucumber

Instructions:

STEP 1

TO MAKE SUSHI ROLLS: Pat out some rice. Lay a nori sheet on the mat, shiny-side down. Dip your hands in the vinegared water, then pat handfuls of rice on top in a 1cm thick layer, leaving the furthest edge from you clear.

STEP 2

Spread over some Japanese mayonnaise. Use a spoon to spread out a thin layer of mayonnaise down the middle of the rice.

STEP 3

Add the filling. Get your child to top the mayonnaise with a line of their favourite fillings – here we’ve used tuna and cucumber.

STEP 4

Roll it up. Lift the edge of the mat over the rice, applying a little pressure to keep everything in a tight roll.

STEP 5

Stick down the sides like a stamp. When you get to the edge without any rice, brush with a little water and continue to roll into a tight roll.

STEP 6

Wrap in cling film. Remove the mat and roll tightly in cling film before a grown-up cuts the sushi into thick slices, then unravel the cling film.

STEP 7

TO MAKE PRESSED SUSHI: Layer over some smoked salmon. Line a loaf tin with cling film, then place a thin layer of smoked salmon inside on top of the cling film.

STEP 8

Cover with rice and press down. Press about 3cm of rice over the fish, fold the cling film over and press down as much as you can, using another tin if you have one.

STEP 9

Tip it out like a sandcastle. Turn block of sushi onto a chopping board. Get a grown-up to cut into fingers, then remove the cling film.

STEP 10

TO MAKE SUSHI BALLS: Choose your topping. Get a small square of cling film and place a topping, like half a prawn or a small piece of smoked salmon, on it. Use damp hands to roll walnut-sized balls of rice and place on the topping.

STEP 11

Make into tight balls. Bring the corners of the cling film together and tighten into balls by twisting it up, then unwrap and serve.

Image: Audio Instructions: https://cdn.satellite.earth/22d3da1ca5a3d0084c300962d5e39919b5b8413f48c05d39dc60b3ecfbd00ce4.mp3

Ribollita

Ingredients:

5 tablespoons Olive Oil

1 chopped Onion

1 chopped Carrots

1 stalk chopped Celery

1 tablespoon minced Garlic

2 cups Cannellini Beans

1 Canned tomatoes

4 cups Water

1 fresh sprig Rosemary

1 fresh sprig Thyme

1 pound chopped Kale

4 thick slices Wholegrain Bread

1 thinly sliced Red Onions

½ cup freshly grated Parmesan

Instructions:

Put 2 tablespoons of the oil in a large pot over medium heat. When it’s hot, add onion, carrot, celery and garlic; sprinkle with salt and pepper and cook, stirring occasionally, until vegetables are soft, 5 to 10 minutes.

Heat the oven to 500 degrees. Drain the beans; if they’re canned, rinse them as well. Add them to the pot along with tomatoes and their juices and stock, rosemary and thyme. Bring to a boil, then reduce heat so the soup bubbles steadily; cover and cook, stirring once or twice to break up the tomatoes, until the flavors meld, 15 to 20 minutes.

Fish out and discard rosemary and thyme stems, if you like, and stir in kale. Taste and adjust seasoning. Lay bread slices on top of the stew so they cover the top and overlap as little as possible. Scatter red onion slices over the top, drizzle with the remaining 3 tablespoons oil and sprinkle with Parmesan.

Put the pot in the oven and bake until the bread, onions and cheese are browned and crisp, 10 to 15 minutes. (If your pot fits under the broiler, you can also brown the top there.) Divide the soup and bread among 4 bowls and serve.

Image: Audio Instructions: https://cdn.satellite.earth/3d24407fad359968a1d807d151cf2a6ee3818f533f6f7d99a88a09f8cb63ea35.mp3

Roti john

Ingredients:

1/4 lb Minced Beef

1 Onion

3 Eggs

1 tbs Chilli

1/2 Baguette

To taste Salt

To taste Pepper

Top Mayonnaise

Instructions:

Mix all the ingredients in a bowl.

Heat a pan or griddle with a little vegetable oil.

Pour the mixture onto the pan and place a piece of open-faced baguette on top.

Press on the bread with a spatula and grill for 2 minutes.

Turn the bread over to make it a little crispy.

Remove from pan and cut the bread into small portions.

Add mayonnaise and/or Sambal before cutting the sandwich (optional).

Image: Audio Instructions: https://cdn.satellite.earth/59f5d36e15950cf3bdb2933f84bbf9ad50d6064021eae1f8dc126434ae80b95a.mp3