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/eb7cc0e42e1cc1e41bb75750b42884105fea90f7e508d26bb9b11e92a2879abd.mp3
Kumpir
Ingredients:
2 large Potatoes
2 tbs Butter
150g Cheese
1 large Onion
1 large Red Pepper
Pinch Red Chilli Flakes
Instructions:
If you order kumpir in Turkey, the standard filling is first, lots of butter mashed into the potato, followed by cheese. There’s then a row of other toppings that you can just point at to your heart’s content – sweetcorn, olives, salami, coleslaw, Russian salad, allsorts – and you walk away with an over-stuffed potato because you got ever-excited by the choices on offer.
Grate (roughly – you can use as much as you like) 150g of cheese.
Finely chop one onion and one sweet red pepper.
Put these ingredients into a large bowl with a good sprinkling of salt and pepper, chilli flakes (optional).
Image: 
Audio Instructions: https://cdn.satellite.earth/cbe67d42f71678678714d23fcf6a8b3fa8f3de70d311d4ed3febd9985e574e5b.mp3
Flamiche
Ingredients:
75g Butter
1kg Leek
½ tsp Salt
300ml Creme Fraiche
1 Egg
3 Egg Yolks
¼ teaspoon Nutmeg
225g Plain Flour
½ tsp Salt
60g Butter
60g Lard
50g Cheddar Cheese
2 tbs Water
Instructions:
For the pastry, sift the flour and salt into the bowl of a food processor, add the butter and lard, then whizz together briefly until the mixture looks like fine breadcrumbs. Tip the mixture into a bowl, then stir in the cheese and enough of the water for the mixture to come together. Tip out onto a lightly floured surface and knead briefly until smooth. Roll out thinly and line a 23cm x 4cm loose-?bottomed fluted flan tin. Prick the base with a fork. Chill for 20 minutes.
02.Melt the 75g butter in a saucepan over a low heat, then add the leeks and the salt. Cover and cook for ?10 minutes until soft. Uncover the pan, increase the heat and cook ?for 2 minutes, stirring occasionally, until the liquid has evaporated. Spoon onto a plate and leave to cool.
03.Preheat the oven to 200°C/fan180°C/gas 6. Line the pastry case with baking paper and baking beans or rice and blind bake for 15-20 minutes until the edges are biscuit-coloured. Remove the paper and beans/rice and return the case to the oven for 7-10 minutes until the base is crisp and lightly golden. Remove and set aside. Reduce the oven temperature to 190°C/fan170°C/gas 5.
04.Put the crème fraîche into a bowl with the whole egg, egg yolks and nutmeg. Lightly beat together, then season. Stir in the leeks. Spoon ?the mixture into the tart case and bake for 35-40 minutes until set ?and lightly golden. Remove from ?the oven and leave for 10 minutes. Take out of the tin and serve.
Image: 
Audio Instructions:
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/90ea473a0fa70815c98be18462be6ac75facbadb255d387f32ed107a39e786ea.mp3
Poutine
Ingredients:
Dash Vegetable Oil
1 Can Beef Gravy
5 thin cut Potatoes
2 cups Cheese Curds
Instructions:
Heat oil in a deep fryer or deep heavy skillet to 365°F (185°C).
Warm gravy in saucepan or microwave.
Place the fries into the hot oil, and cook until light brown, about 5 minutes.
Remove to a paper towel lined plate to drain.
Place the fries on a serving platter, and sprinkle the cheese over them.
Ladle gravy over the fries and cheese, and serve immediately.
Image: 
Audio Instructions: https://cdn.satellite.earth/1cbb4d95a74f5cce3701b686bf8608a9db7dba9073fff6e50a0cd90eea249153.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/40750bb1aaaf8579655f15b33f1f8020fc51439a0f5f026eb18779332412f622.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/90ea473a0fa70815c98be18462be6ac75facbadb255d387f32ed107a39e786ea.mp3
Burek
Ingredients:
1 Packet Filo Pastry
150g Minced Beef
150g Onion
40g Oil
Dash Salt
Dash Pepper
Instructions:
Fry the finely chopped onions and minced meat in oil. Add the salt and pepper. Grease a round baking tray and put a layer of pastry in it. Cover with a thin layer of filling and cover this with another layer of filo pastry which must be well coated in oil. Put another layer of filling and cover with pastry. When you have five or six layers, cover with filo pastry, bake at 200ºC/392ºF for half an hour and cut in quarters and serve.
Image: 
Audio Instructions: https://cdn.satellite.earth/730c0a7a105789be1c6e0532739c1bd26ef0f63c84901673b040382b717257fc.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/ddb8765de153d2895fa99eb93c116e30648ba48934cec4afe2d25a69fb5a8e95.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/fe609846a39e0e0ed6b9963392deb3864a44bc89528370539d505c5fc873b8f8.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/bdac439b3e0ffe733d28369e279ce786d3bbfaf5b9cbac6c4e25fb1fb320bf16.mp3
Shawarma
Ingredients:
1 kg Chicken Thighs
1 tbs Coriander
1 tbs Cumin
1 tbs Cardamom
1 tsp Cayenne Pepper
2 tsp Paprika
2 tbs Lemon Juice
3 tbs Olive Oil
1 cup Greek Yogurt
1 Garlic Clove
1 tsp Cumin
Splash Lemon Juice
Sliced Lettuce
Sliced Tomato
6 Pita Bread
Instructions:
Combine the marinade ingredients in a large ziplock bag (or bowl).
Add the chicken and use your hands to make sure each piece is coated. If using a ziplock bag, I find it convenient to close the bag then massage the bag to disperse the rub all over each chicken piece.
Marinate overnight or up to 24 hours.
Combine the Yoghurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until required (it will last for 3 days in the fridge).
Heat grill/BBQ (or large heavy based pan on stove) on medium high. You should not need to oil it because the marinade has oil in it and also thigh fillets have fat. But if you are worried then oil your hotplate/grill. (See notes for baking)
Place chicken on the grill and cook the first side for 4 to 5 minutes until nicely charred, then turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time).
Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.
TO SERVE
Slice chicken and pile onto platter alongside flatbreads, Salad and the Yoghurt Sauce.
To make a wrap, get a piece of flatbread and smear with Yoghurt Sauce. Top with a bit of lettuce and tomato and Chicken Shawarma. Roll up and enjoy!
Image: 
Audio Instructions: https://cdn.satellite.earth/990e952f62d488b42cf4effe498859f6993f51e16448f005374b0e492b8df46a.mp3
Migas
Ingredients:
1 large Bread
1 1/2 L Olive Oil
Half Garlic
1 Handfull Pork
Instructions:
Crumble the bread into small pieces. Sprinkle with cold water, cover with a damp cloth and leave for 30 minutes.
Heat 2 tsp of olive oil in a deep pan. Add the garlic cloves separated, skins on; just make a small cut with a knife to open them and keep frying for 5 minutes. Set the garlic aside.
In the same oil, where we fried everything, simmer the bread, stirring constantly for 15 minutes and add a grinding of black pepper.
Add the garlic, continue stirring for about 20 minutes. It will be ready when the bread is soft and golden.
Image: 
Audio Instructions: https://cdn.satellite.earth/607e39c798605f91195c1aeb9abba87c7f7e3fab58dae7f0ff65f7334a6db38d.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/fe609846a39e0e0ed6b9963392deb3864a44bc89528370539d505c5fc873b8f8.mp3
Kumpir
Ingredients:
2 large Potatoes
2 tbs Butter
150g Cheese
1 large Onion
1 large Red Pepper
Pinch Red Chilli Flakes
Instructions:
If you order kumpir in Turkey, the standard filling is first, lots of butter mashed into the potato, followed by cheese. There’s then a row of other toppings that you can just point at to your heart’s content – sweetcorn, olives, salami, coleslaw, Russian salad, allsorts – and you walk away with an over-stuffed potato because you got ever-excited by the choices on offer.
Grate (roughly – you can use as much as you like) 150g of cheese.
Finely chop one onion and one sweet red pepper.
Put these ingredients into a large bowl with a good sprinkling of salt and pepper, chilli flakes (optional).
Image: Audio Instructions: https://cdn.satellite.earth/cea3770d35d8ec28498d19eff828e99566b28373d370449f37069eb2d76af48a.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/fe609846a39e0e0ed6b9963392deb3864a44bc89528370539d505c5fc873b8f8.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/20d003f8708e614a4a196fe8fabc23bebadda5b79d64123a891b338990c9ad6e.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/ef7e922111cc04e9f427b532504cfc22c705a490ccec6865fa2712ec4aee8645.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/bdac439b3e0ffe733d28369e279ce786d3bbfaf5b9cbac6c4e25fb1fb320bf16.mp3
Burek
Ingredients:
1 Packet Filo Pastry
150g Minced Beef
150g Onion
40g Oil
Dash Salt
Dash Pepper
Instructions:
Fry the finely chopped onions and minced meat in oil. Add the salt and pepper. Grease a round baking tray and put a layer of pastry in it. Cover with a thin layer of filling and cover this with another layer of filo pastry which must be well coated in oil. Put another layer of filling and cover with pastry. When you have five or six layers, cover with filo pastry, bake at 200ºC/392ºF for half an hour and cut in quarters and serve.
Image: Audio Instructions: https://cdn.satellite.earth/730c0a7a105789be1c6e0532739c1bd26ef0f63c84901673b040382b717257fc.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/90ea473a0fa70815c98be18462be6ac75facbadb255d387f32ed107a39e786ea.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/d540bc0ff310a06d823caea8e7b06d4a4493710c48817b2370688f990fb4a476.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!
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Audio Instructions: https://cdn.satellite.earth/3bc641776903de11b2cca0e69944286e6d0d5cf7a03c89765c6c329f430a1b54.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/754532044c7d280ae31aeca1cbb76d759b2a7da1cc2e1ef802ad3f903ccf5c1c.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!
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Audio Instructions: https://cdn.satellite.earth/f384e8eadea73383c16c6f98872f7b7dfbc05071f199384a56eabb09bc5bce7f.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