Veal Parmesan with Tomato Sauce

Hi friends! Today, I’m sharing a classic Italian-American dish that’s easy to make and so delicious: Veal Parmesan with Tomato Sauce. This recipe is perfect for a comforting dinner, and it’s one of my favourites. Let’s get started!

Ingredients (Serves 4)

• 4 thin veal cutlets (about 150g each)
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 2 eggs (beaten)
• 1/2 cup all-purpose flour
• 1/2 cup vegetable oil (for frying)
• 1 cup tomato sauce
• 1 cup shredded mozzarella cheese
• Salt and pepper to taste

Steps to Make Veal Parmesan

1. Prepare the veal cutlets:

• Pat the veal cutlets dry with a paper towel.
• Lightly season both sides with salt and pepper.

2. Set up the breading station:

• Place the flour on one plate.
• In a shallow bowl, beat the eggs.
• On another plate, mix the breadcrumbs, Parmesan cheese, oregano, and garlic powder.

3. Bread the veal:

• First, coat each veal cutlet in the flour, shaking off any excess.
• Next, dip it into the beaten eggs, ensuring it’s fully coated.
• Finally, press it into the breadcrumb mixture, coating both sides well.

4. Fry the veal:

• Heat the vegetable oil in a large skillet over medium heat.
• Add the breaded veal cutlets and fry for 2-3 minutes on each side until golden brown.
• Remove and place on a paper towel-lined plate to drain excess oil.

5. Assemble the dish:

• Preheat your oven to 180°C (350°F).
• Spread a thin layer of tomato sauce on the bottom of a baking dish.
• Place the fried veal cutlets on top.
• Spoon more tomato sauce over each cutlet.
• Sprinkle shredded mozzarella cheese evenly over the top.

6. Bake:

• Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.

7. Serve:

• Serve the veal Parmesan hot, with a side of pasta, salad, or garlic bread.

Cooking Tips

• If you like extra cheese, sprinkle more Parmesan on top before baking.
• For a healthier option, bake the breaded veal instead of frying it.
  
  

I hope you enjoy making this simple and delicious Veal Parmesan with Tomato Sauce. It’s sure to impress. Let me know how it turned out in the comments. Happy cooking!

Veal Ragout with Mushrooms

Hi friends! Today, I’m sharing a comforting and hearty recipe: Veal Ragout with Mushrooms. This dish is perfect for a cosy dinner and is super easy to make at home. Let’s cook together!

Ingredients (Serves 4)

• 500g veal (cut into bite-sized cubes)
• 2 cups mushrooms (sliced)
• 1 medium onion (chopped)
• 2 garlic cloves (minced)
• 1 cup beef or vegetable stock
• 1/2 cup heavy cream
• 2 tablespoons olive oil
• 1 tablespoon all-purpose flour
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley (optional, for garnish)

To Serve:

• Mashed potatoes, rice, or fresh bread

Steps to Make Veal Ragout with Mushrooms

1. Prepare the veal:

• Pat the veal cubes dry with a paper towel and season with salt and pepper.

2. Brown the veal:

• Heat 2 tablespoons of olive oil in a large pot or deep pan over medium heat.
• Add the veal cubes and cook for 5-6 minutes, stirring occasionally, until they are golden brown.
• Remove the veal and set aside on a plate.

3. Sauté the onions and mushrooms:

• In the same pot, add the chopped onion and cook for 3-4 minutes until softened.
• Add the sliced mushrooms and cook for another 5 minutes until they release their moisture and turn golden.
• Stir in the minced garlic and cook for 1 minute.

4. Make the sauce:

• Sprinkle 1 tablespoon of flour over the mushrooms and onions. Stir well to coat.
• Slowly pour in the beef or vegetable stock while stirring to avoid lumps.
• Add the paprika and dried thyme. Stir to combine.

5. Simmer the ragout:

• Return the browned veal to the pot.
• Cover the pot with a lid and let it simmer on low heat for about 30-40 minutes, stirring occasionally.

6. Add the cream:

• Once the veal is tender, stir in the heavy cream and let it cook for another 5 minutes.

7. Serve:

• Taste the sauce and adjust the seasoning with salt and pepper if needed.
• Serve the veal ragout hot, garnished with fresh parsley if desired, alongside mashed potatoes, rice, or bread.

Tips for Success

• For extra flavour, add a splash of white wine when adding the stock.
• If you prefer a thicker sauce, simmer the ragout uncovered for the last 10 minutes.
• Feel free to add other vegetables, like carrots or celery, for more variety.
  
  

This Veal Ragout with Mushrooms is one of my favourite comfort foods. It’s simple, flavorful, and always a hit at the dinner table. Let me know how your ragout turns out in the comments below. 

 Happy cooking!

Stuffed Veal Rolls with Spinach and Cheese

 

Hi friends! Today, I’m sharing a fun and delicious recipe: Stuffed Veal Rolls with Spinach and Cheese. This dish is simple to make and looks super fancy, perfect for impressing your family or guests. Let’s get cooking!

Ingredients (Serves 4)

• 4 thin veal cutlets (about 150g each)
• 1 cup fresh spinach (chopped)
• 1/2 cup grated mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 garlic clove (minced)
• 1 tablespoon olive oil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup tomato sauce
• Toothpicks or kitchen twine

Steps to Make Stuffed Veal Rolls with Spinach and Cheese

1. Prepare the filling:

• Heat 1 tablespoon of olive oil in a pan over medium heat.
• Add the minced garlic and cook for 1 minute until fragrant.
• Add the chopped spinach and cook for 2-3 minutes until wilted.
• Remove from heat and let it cool slightly.
• In a bowl, mix the cooked spinach with mozzarella, Parmesan, oregano, salt, and pepper.

2. Flatten the veal cutlets:

• Place each veal cutlet between two sheets of plastic wrap.
• Use a meat mallet or rolling pin to gently pound the cutlets until they are about 1/4 inch thick.

3. Stuff the veal:

• Lay each veal cutlet flat on a clean surface.
• Spoon the spinach and cheese mixture onto the centre of each cutlet.
• Roll the veal tightly around the filling. Secure the rolls with toothpicks or kitchen twine.

4. Sear the rolls:

• Heat a pan with a little olive oil over medium heat.
• Place the veal rolls in the pan and cook for 2-3 minutes on each side until browned.

5. Cook with tomato sauce:

• Pour the tomato sauce into the pan, covering the veal rolls.
• Reduce the heat to low, cover the pan with a lid, and let the rolls simmer for 15-20 minutes.

6. Serve:

• Remove the toothpicks or twine before serving.
• Serve the stuffed veal rolls hot, with a side of pasta, rice, or a fresh salad.

Cooking Tips

• You can use different cheeses, like feta or ricotta, for a unique flavour.
• Add fresh herbs like basil or parsley to the filling for extra freshness.
• For a crispy finish, sprinkle a little extra Parmesan on top and broil the rolls for 2-3 minutes.
  
  

This Stuffed Veal Rolls with Spinach and Cheese recipe is a great way to turn simple ingredients into a restaurant-worthy dish. I hope you enjoy making it as much as I do. Let me know how it turned out in the comments.  Happy cooking!

Grilled Veal Chops with Garlic Butter

 

Hi friends! Today, I want to share a quick and flavorful dish: Grilled Veal Chops with Garlic Butter. This recipe is perfect for a special dinner or when you want something easy but impressive. Let’s get started!

Ingredients (Serves 4)

• 4 veal chops (about 2 cm thick)
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon dried rosemary or thyme (optional)

For the Garlic Butter:

• 4 tablespoons unsalted butter (softened)
• 2 garlic cloves (minced)
• 1 tablespoon fresh parsley (chopped)
• 1/2 teaspoon lemon juice

Steps to Make Grilled Veal Chops with Garlic Butter

1. Prepare the veal chops:

• Pat the veal chops dry with a paper towel.
• Rub olive oil over both sides of the chops.
• Season with salt, pepper, and rosemary or thyme (if using).
• Let the chops sit for 10-15 minutes at room temperature to absorb the flavours.

2. Make the garlic butter:

• In a small bowl, mix the softened butter, minced garlic, chopped parsley, and lemon juice.
  
• Stir until everything is well combined. Set aside.

3. Preheat the grill:

• Heat your grill or grill pan to medium-high heat. If using a grill pan, lightly oil it to prevent sticking.

4. Grill the veal chops:

• Place the veal chops on the grill.
• Cook for 4-5 minutes on each side for medium doneness. (Cook longer if you prefer well-done.)
• Use a meat thermometer to check the temperature:
  1. 60°C (140°F) for medium
  2. 70°C (160°F) for well-done

5. Add the garlic butter:

• While the chops are still hot, spread a dollop of garlic butter on top of each chop.
• Let the butter melt over the veal for extra flavour.

6. Rest and serve:

• Allow the veal chops to rest for 5 minutes before serving. This keeps them juicy.
• Serve with a side of roasted vegetables, mashed potatoes, or a fresh salad.

Tips for Success

• If you don’t have a grill, you can cook the veal chops in a skillet on the stovetop or bake them in the oven at 200°C (400°F) for 15-20 minutes.
  
  
• For extra flavour, marinate the veal chops in olive oil, garlic, and herbs for 1 hour before grilling.

This Grilled Veal Chops with Garlic Butter recipe is simple, elegant, and full of flavour. I hope you give it a try and enjoy every bite! Let me know in the comments how it turned out for you. 

 Happy grilling!

Veal Stroganoff

Hi friends! Today, I’m excited to share a delicious and creamy dish that’s a true classic: Veal Stroganoff. It’s easy to make, full of flavour, and perfect for a cosy dinner. Let’s cook this together!

Ingredients (Serves 4)

• 500g veal (cut into thin strips)
• 1 medium onion (chopped)
• 1 cup mushrooms (sliced)
• 2 garlic cloves (minced)
• 2 tablespoons olive oil or butter
• 1 tablespoon all-purpose flour
• 1 cup beef stock
• 1/2 cup sour cream
• 1 teaspoon Dijon mustard (optional)
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley (optional, for garnish)

To Serve:

• Cooked rice, pasta, or mashed potatoes

Steps to Make Veal Stroganoff

1. Prepare the veal:

• Cut the veal into thin strips about 1-2 cm wide.
• Season the veal with a pinch of salt and pepper.

2. Sauté the veal:

• Heat 2 tablespoons of olive oil or butter in a large pan over medium heat.
• Add the veal strips and cook for 3-4 minutes until lightly browned.
• Remove the veal from the pan and set it aside on a plate.

3. Cook the onions and mushrooms:

• In the same pan, add the chopped onion and cook for 3 minutes until soft.
• Add the sliced mushrooms and cook for another 5 minutes until golden brown.
• Add the minced garlic and cook for 1 minute.

4. Make the sauce:

• Sprinkle 1 tablespoon of flour over the onions and mushrooms. Stir well to coat.
• Slowly pour in the beef stock, stirring constantly to avoid lumps.
• Add the paprika and Dijon mustard (if using). Stir to combine.

5. Add the veal and sour cream:

• Return the cooked veal to the pan.
• Stir in the sour cream and mix until the sauce is smooth and creamy.
• Simmer for 5-7 minutes on low heat, stirring occasionally, until the veal is tender.

6. Taste and serve:

• Taste the sauce and adjust salt and pepper if needed.
• Garnish with fresh parsley if you like.
• Serve hot over rice, pasta, or mashed potatoes.

Cooking Tips

• Don’t overcook the veal; it should remain tender.
• If the sauce is too thick, add a splash of water or extra stock.
• For a richer flavour, use heavy cream instead of sour cream.
  
  

I hope you enjoy this simple and creamy Veal Stroganoff! It’s one of my go-to recipes for a quick yet comforting dinner. Let me know how it turned out for you in the comments.  Happy cooking!

Braised Veal with Vegetables

 

Hi friends! Today, I’m sharing a simple and tasty recipe: Braised Veal with Vegetables. This hearty and comforting dish is perfect for a family dinner or when you want something warm and satisfying. Let’s get started!

Ingredients (Serves 4)

• 500g veal (cut into medium-sized chunks)
• 2 medium carrots (sliced into rounds)
• 2 medium potatoes (cut into cubes)
• 1 medium onion (chopped)
• 2 garlic cloves (minced)
• 1 cup beef or vegetable stock
• 1/2 cup canned tomatoes or tomato puree
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 bay leaf
• Salt and pepper to taste

Steps to Cook Braised Veal with Vegetables

1. Prepare the ingredients:

• Chop the vegetables into bite-sized pieces.
• Pat the veal dry with a paper towel and season it with salt and pepper.

2. Brown the veal:

• Heat 2 tablespoons of olive oil in a large pot or deep pan over medium heat.
• Add the veal chunks and cook until they are browned on all sides (about 5-7 minutes).
• Remove the veal and set it aside on a plate.

3. Cook the onions and garlic:

• In the same pot, add the chopped onion and cook for 3 minutes until soft.
• Add the minced garlic and cook for another minute.

4. Add the stock and tomatoes:

• Pour in the beef or vegetable stock and stir in the canned tomatoes or tomato puree.
• Add the thyme, paprika, and bay leaf. Mix well.

5. Combine everything:

• Return the veal to the pot and add the sliced carrots and potatoes.
• Bring the mixture to a gentle boil.

6. Simmer gently:

• Reduce the heat to low, cover the pot with a lid, and let it simmer for about 1.5 hours.
• Stir occasionally to ensure nothing sticks to the bottom of the pot.

7. Check for doneness:

• After 1.5 hours, check if the veal is tender and the vegetables are soft. If not, cook for another 15-20 minutes.

8. Taste and serve:

• Taste the sauce and adjust the salt and pepper if needed.
• Serve hot with fresh bread, rice, or your favourite side dish.

I hope you enjoy making and eating this delicious Braised Veal with Vegetables! It’s a simple recipe that anyone can make at home. Let me know how it turns out in the comments. Happy cooking!

Indian Butter Chicken Recipe

 

Hi everyone! Today, I want to share a simple recipe for one of my favourite Indian dishes: Butter Chicken! This creamy, mildly spiced curry is perfect for anyone who loves rich and flavorful meals. Let’s make it together at home—it’s easier than you think!

Ingredients (Serves 4)

For the Chicken Marinade:

• 500g boneless chicken (cut into bite-sized pieces)
• 1/2 cup plain yogurt
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon chilli powder (adjust to taste)
• Salt to taste

For the Curry:

• 2 tablespoons butter
• 1 tablespoon vegetable oil
• 1 medium onion (finely chopped)
• 2 garlic cloves (minced)
• 1 teaspoon grated ginger
• 1 teaspoon garam masala
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1 cup tomato purée (or canned tomatoes blended smooth)
• 1/2 cup heavy cream (or coconut milk for a lighter option)
• 1/2 cup water
• Fresh cilantro (optional, for garnish)
• Salt to taste

Steps to Make Indian Butter Chicken

1. Marinate the chicken:

• In a bowl, mix the yoghurt, garlic paste, ginger paste, cumin, coriander, turmeric, chilli powder, and salt.
• Add the chicken pieces and mix well to coat.
• Cover the bowl and let the chicken marinate in the fridge for 30 minutes (or up to 4 hours for deeper flavour).

2. Cook the chicken:

• Heat a large pan over medium heat. Add 1 tablespoon of oil.
• Add the marinated chicken and cook for 5-7 minutes until the pieces are browned and mostly cooked through. Remove the chicken and set it aside.

3. Make the curry base:

• In the same pan, melt 2 tablespoons of butter over medium heat.
• Add the chopped onion and cook for 3-4 minutes until soft and golden.
• Add the minced garlic and grated ginger, and cook for another minute.

4. Add spices and tomatoes:

• Stir in the garam masala, cumin, and paprika. Cook for 30 seconds to release the aroma.
• Pour in the tomato purée and mix well. Let it simmer for 5 minutes until the sauce thickens slightly.

5. Add cream and chicken:

• Stir in the heavy cream and water to make the sauce smooth and creamy.
• Add the cooked chicken pieces back into the pan. Simmer for 10 minutes, stirring occasionally, until the chicken is fully cooked and tender.

6. Taste and serve:

• Taste the curry and adjust salt or spices if needed.
• Garnish with fresh cilantro if you like. Serve hot with basmati rice or naan bread.
  
  

I hope you enjoy making and eating this delicious Butter Chicken! Let me know in the comments how it turned out. Happy cooking!

Roast lamb with red pepper

Roast lamb with red pepper is a delicious and easy-to-make dish, perfect for any special occasion or a cosy family dinner. The lamb becomes juicy and flavorful, while the roasted red peppers add a sweet and smoky touch. Follow this step-by-step recipe to make it at home!

Ingredients (Serves 4-6)

• 1.5kg lamb shoulder or leg (bone-in or boneless)
• 3 red bell peppers (sliced into large pieces)
• 4 garlic cloves (minced)
• 2 tablespoons olive oil
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon paprika (optional, for extra flavour)
• Juice of 1 lemon
• Salt and pepper to taste

Steps to Make Roast Lamb with Red Pepper

1. Preheat the oven:

• Preheat your oven to 180°C (350°F).

2. Prepare the lamb:

• Place the lamb on a large baking tray or roasting pan.
• Rub the minced garlic, rosemary, thyme, paprika (if using), salt, and pepper all over the lamb.
• Drizzle 1 tablespoon of olive oil and the lemon juice on top. Massage the seasonings into the meat for extra flavour.

3. Add the red peppers:

• Place the sliced red bell peppers around the lamb on the baking tray.
• Drizzle the remaining 1 tablespoon of olive oil over the peppers. Sprinkle a little salt and pepper on them.

4. Roast the lamb:

• Put the tray in the preheated oven. Roast for about 1.5 hours for medium doneness, or longer if you prefer the lamb more well-done.
• Halfway through cooking (about 45 minutes), baste the lamb with its juices to keep it moist.

5. Check the lamb:

• Use a meat thermometer to check the internal temperature of the lamb.
  1. For medium doneness: 60-65°C (140-150°F).
  2. For well-done: 70-75°C (160-170°F).
• If you don’t have a thermometer, cut into the thickest part of the lamb to check if it’s cooked to your liking.

6. Rest the lamb:

• Remove the lamb from the oven and cover it with foil. Let it rest for 10-15 minutes before slicing. This helps the juices settle, making the meat tender.

7. Serve and enjoy:

• Slice the lamb and serve it with the roasted red peppers. Pair it with mashed potatoes, rice, or a fresh salad for a complete meal.

This roast lamb with red pepper recipe is simple yet flavorful, making it a great centrepiece for your dinner table. Enjoy cooking and sharing it with loved ones! 

Veal with Prunes Recipe

 

This simple and delicious recipe for veal with prunes is perfect for a cosy dinner. The veal becomes tender, and the sweet prunes add a rich flavour to the dish.    Let’s cook!

Ingredients (Serves 4)

• 500g veal (cut into medium-sized pieces)
• 150g dried prunes
• 1 medium onion (chopped)
• 2 garlic cloves (minced)
• 2 tablespoons olive oil
• 1 cup beef or vegetable stock
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme (or fresh thyme sprigs)
• Salt and pepper to taste
  
  

Instructions:

 Prepare the prunes:

• Place the prunes in a bowl.
• Pour warm water over them and let them soak for 15 minutes. This makes the prunes soft and juicy.

Brown the veal:

• Heat 2 tablespoons of olive oil in a large pan over medium heat.
• Add the veal pieces and cook until they are golden brown on all sides.
• Remove the veal from the pan and set it aside.
  

Cook the onion and garlic:

• In the same pan, add the chopped onion and cook for 3-4 minutes until it becomes soft and slightly golden.
• Add the minced garlic and cook for another minute.
  

Combine the ingredients:

• Return the veal to the pan.
• Stir in the tomato paste and mix well.
• Add the beef or vegetable stock and bring it to a gentle simmer.
  

Add prunes and seasoning:

• Drain the prunes and add them to the pan.
• Sprinkle thyme, salt, and pepper over the dish.
  

Cook gently:

• Cover the pan with a lid and lower the heat.
• Let it cook for 30-40 minutes until the veal is tender and the flavours have blended. Stir occasionally to avoid sticking.
  

Taste and serve:

• Taste the sauce and adjust salt and pepper if needed.
• Serve hot with mashed potatoes, rice, or fresh bread.



Enjoy your delicious veal with prunes! This dish is easy to make and full of rich, comforting flavours. Perfect for sharing with family or friends! 

Rustic Meat Solyanka Recipe

Hello, cooking enthusiasts!
Today, we’re diving into a classic Russian comfort dish, meat Solyanka, a hearty, tangy soup loaded with diverse meats, olives, and pickles for a unique, savoury flavor.

Ingredients:

• 400g assorted meats (beef, sausage, ham)
• 1 onion, finely chopped
• 2 pickles, sliced
• 1 tomato, diced
• 50g black olives, pitted and halved
• 1 lemon, sliced for garnish
• 2 tbsp tomato paste
• Olive oil for cooking
• Salt, pepper, and bay leaf

Directions:

1. Prepare the Meats: Dice your meats into bite-sized pieces. Sauté in olive oil until browned.
   
   
2. Cook the Veggies: In the same pot, add the onion and cook until soft. Stir in the tomato paste and diced tomato, allowing them to cook down.
   
   
3. Combine and Simmer: Add the meats, pickles, olives, bay leaf, and enough water to cover. Simmer for about 45 minutes.
   
   
4. Season and Serve: Adjust salt and pepper, then serve garnished with lemon and fresh herbs.

This soup is best enjoyed on cold days, capturing warmth and rich flavors that embody traditional Russian cooking. Happy cooking!

Beef Bourguignon

To make Veal Bourguignon, also known as Beef Bourguignon with veal, here’s a beginner-friendly recipe with detailed steps for a delicious and rustic dish.

Ingredients:

• 500g of veal cubes (stew meat works well)
• 200g mushrooms, quartered
• 2-3 carrots, sliced
• 1 onion, diced
• 3 garlic cloves, minced
• 2 cups Burgundy or red wine
• 1 cup beef broth
• 1 tablespoon tomato paste
• Fresh thyme and bay leaf
• Salt and pepper to taste
• 1-2 tablespoons olive oil

Instructions:

1. Prep and Sear: Start by seasoning the veal cubes with salt and pepper. In a large pot or Dutch oven, heat the olive oil over medium heat and sear the veal cubes until browned on all sides. Transfer to a plate.

2. Saute Vegetables: In the same pot, add a bit more oil if needed. Add the onions, garlic, and carrots. Sauté until they soften, about 5-7 minutes. Add mushrooms and cook until they begin to release moisture.

3. Deglaze with Wine: Add the tomato paste, then pour in the wine to deglaze the pot, scraping up any bits stuck to the bottom. Allow the wine to reduce for about 5 minutes.

4. Add Liquids and Spices: Add the beef broth, thyme, and bay leaf, and then return the veal cubes to the pot. Stir everything together.

5. Simmer: Bring the mixture to a gentle boil, then reduce to low heat. Cover and simmer for about 1.5 to 2 hours, or until the veal is tender. Stir occasionally and adjust seasoning if needed.

6. Serve: Serve the Veal Bourguignon hot, garnished with fresh parsley and accompanied by crusty bread, mashed potatoes, or pasta.

This comforting dish, with its deep, rich sauce, is ideal for family gatherings. It’s slow-cooked for tenderness and perfectly seasoned for a hearty, warming experience.

 Enjoy cooking this classic French-inspired recipe!

Baked Veal with Tomatoes

A  simple and delicious recipe for baked veal with tomatoes. This dish highlights the tenderness of veal, enhanced by the sweet and acidic balance of tomatoes.

Ingredients:

• 500g veal, cut into thick slices
• 3 large tomatoes, sliced
• 1 large onion, thinly sliced
• 3 garlic cloves, minced
• Olive oil for cooking
• Fresh basil and parsley, chopped (about a handful each)
• Salt and pepper to taste
• Optional: 1 tsp paprika or Italian seasoning for added flavour

Instructions:

1. Prepare the Veal: Season veal slices with salt, pepper, and optional paprika or Italian seasoning for extra flavor.
   
   
2. Sear the Veal: Heat a bit of olive oil in a pan over medium heat and sear the veal on both sides until it’s browned (about 2-3 minutes per side). Transfer to a baking dish.
   
   
3. Prepare the Vegetables: In the same pan, add a bit more olive oil if needed and sauté the onions and garlic until they’re soft and fragrant. Layer these on top of the veal in the baking dish.
   
   
4. Add Tomatoes: Arrange the sliced tomatoes over the veal and onions. Sprinkle with fresh basil and parsley.
   
   
5. Bake: Cover the baking dish with foil and bake at 180°C (350°F) for about 45 minutes, or until the veal is tender.
   
   
6. Serve: Serve the veal with its juices alongside roasted potatoes, rice, or crusty bread.

This baked veal with tomatoes is both nutritious and comforting. The veal provides protein, while the tomatoes add a juicy richness that complements the meat perfectly. Great for family dinners, it’s straightforward to make and can be easily modified by adding other vegetables like bell peppers or carrots for a more complete meal.

Try this recipe out and enjoy a heartwarming dish that’s sure to impress! 

Classic Meat Casserole

Here’s a more detailed guide for making a Classic Meat Casserole. This recipe is perfect for beginners, and I’ll walk you through each step for a delicious, homemade meal.

Ingredients:

• 500g ground beef (or substitute with ground chicken or pork)
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 large egg
• 1 cup breadcrumbs (plain or seasoned)
• 1/2 cup milk
• Salt and pepper to taste
• 1/2 tsp paprika (optional for extra flavour)
• 1 cup shredded cheese (optional for topping)
• Optional: chopped vegetables like bell peppers or carrots

Instructions:

1. Prepare the Oven and Dish

• Preheat your oven to 180°C (350°F).
• Lightly grease a baking dish with a bit of oil or cooking spray to prevent sticking.

2. Mix the Ingredients

• In a large mixing bowl, add the ground meat, chopped onion, and minced garlic. These will be the base of your casserole, providing flavour and texture.
• Crack the egg into the mixture. This helps bind the ingredients together for a firm texture.
• Add breadcrumbs and milk. The breadcrumbs help absorb moisture, making the casserole tender, while milk adds richness.
• Season generously with salt, pepper, and paprika if using. You can adjust the spices to taste or add dried herbs like thyme or oregano.
• Mix everything thoroughly, either with a large spoon or your hands, until well combined. Be sure the ingredients are evenly distributed.

3. Prepare the Casserole

• Transfer the meat mixture into the greased baking dish.
• Spread the mixture evenly, pressing it lightly to create a flat surface.
• If you’d like, sprinkle a layer of shredded cheese on top. This will melt and create a delicious, golden crust.

4. Bake the Casserole

• Place the dish in the preheated oven and bake for 40-50 minutes.
• It’s ready when the top is golden, and the casserole feels firm to the touch.

5. Rest and Serve

• Once baked, remove the casserole from the oven and let it rest for 5-10 minutes. This helps it firm up and makes it easier to slice.
• Serve warm, ideally with mashed potatoes, roasted vegetables, or a fresh green salad for a balanced meal.
  
  

  This meat casserole is a fantastic choice for beginners because it’s simple to prepare and versatile. Packed with protein, it’s filling and makes an ideal family meal that can be modified with extra vegetables or spices to suit your taste.

  Enjoy cooking!
  
  
  

Lula Kebab Recipe

Here’s my favourite Lula Kebab recipe for beginners looking to try something new and delicious!

Ingredients:

• 500g ground lamb or beef (you can also use a mixture)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp parsley, finely chopped
• Salt and pepper, to taste
• 1 tsp ground cumin
• 1 tsp ground coriander

Instructions:

1. Prepare the Meat: In a large bowl, combine the minced meat, chopped onion, garlic, parsley, salt, pepper, cumin, and coriander. Mix thoroughly by hand until well-blended. The mixture should be slightly sticky to ensure it binds well.

2. Shape the Kebabs: Divide the mixture into equal portions. Mold each portion around a skewer, pressing to ensure the meat stays in place. Shape into long, slightly flattened kebabs.

3. Grill or Cook: Preheat a grill or grill pan to medium-high. Grill the kebabs for about 4-5 minutes on each side until they are golden brown and fully cooked.

4. Serve: Enjoy your lula kebabs with a side of green salad or grilled vegetables. They’re great with yogurt sauce or fresh pita.

Lula kebabs are a quick way to enjoy a protein-packed meal and are incredibly versatile. Whether for family or guests, these kebabs bring a delicious, mildly spiced flavor. They’re perfect for a barbecue or a simple dinner. Enjoy!

Beef minced schnitzel

Creating a minced schnitzel from scratch is a simple, beginner-friendly recipe that’s sure to impress. Here’s how to make it:

Ingredients:

• 500g minced meat (beef, pork, or a mix)
• 1 egg
• 1/2 cup breadcrumbs
• Salt and pepper to taste
• 1 tsp garlic powder or minced garlic
• 1 tsp onion powder
• Flour for coating
• Oil for frying
• Lemon slices and parsley for garnish (optional)

Instructions:

1. Prepare the Meat Mixture: In a bowl, combine the minced meat, egg, breadcrumbs, salt, pepper, garlic, and onion powder. Mix until everything is well-blended but avoid over-mixing, as this can make the schnitzel tough.

2. Shape the Schnitzels: Form the mixture into flat patties, roughly the size of your palm. Coat each patty lightly with flour, shaking off excess.

3. Fry: Heat a pan with a generous amount of oil over medium heat. Once hot, fry the schnitzels for about 4-5 minutes per side or until golden brown and crispy. If they’re thick, cover the pan for a few minutes to cook through.

4. Serve: Arrange on a plate with lemon wedges and parsley. This pairs well with peas, mashed potatoes, or a light salad.
   
   

This dish is a versatile, protein-rich main course that’s easy to make. The crispy texture and savory taste make it a family favorite, and its simplicity is ideal for weeknight meals. Plus, minced schnitzel is an affordable and filling choice that can be adapted with different seasonings to suit any preference.

Meatloaf with Pasta Recipe

Hello, everyone! Today, I’m excited to share a simple and hearty recipe: Meatloaf served with pasta.

This dish is comforting and surprisingly easy to make, even if you’re a beginner.

Ingredients:

• 500g ground beef or pork (use pre-ground or grind your own)
• 1/2 cup breadcrumbs
• 1 egg
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• Salt and pepper to taste
• Optional: 1/2 teaspoon dried oregano or basil
• 1 cup tomato sauce or marinara
• 300g pasta of your choice
• Grated cheese (like Parmesan) for topping

Instructions:

1. Prepare the Meat Mixture:
   In a large bowl, combine the ground meat, breadcrumbs, egg, onion, garlic, salt, pepper, and any herbs you’re using. Mix well until everything is combined evenly.

2. Shape the Meatloaf:
   Take the mixture and shape it into a loaf on a baking tray lined with parchment paper or foil. This shape helps it cook evenly and keeps the juices inside, making it tender and flavourful.

3. Bake the Meatloaf:
   Preheat the oven to 180°C (350°F) and bake the meatloaf for about 30-40 minutes, or until it’s cooked through. For extra flavour, brush the top with a little tomato sauce before baking.

4. Cook the Pasta:
   While the meatloaf is baking, bring a pot of salted water to a boil and cook the pasta according to the package instructions. Once cooked, drain and set aside.

5. Prepare the Tomato Sauce:
   Heat the remaining tomato sauce in a saucepan until warmed through. You can add a pinch of salt, pepper, or even a little sugar to balance the acidity if desired.

6. Serve:
   Slice the meatloaf and serve it over the pasta. Pour warm tomato sauce over everything, and sprinkle grated cheese on top.

This Meatloaf with Pasta is an ideal meal for beginners because it’s straightforward and versatile. The protein-rich meatloaf combined with pasta makes a filling meal, perfect for any night of the week. With minimal prep and easy-to-find ingredients, it’s a great recipe to start your home-cooking journey. Enjoy!

Easy Meatballs in Tomato Sauce

Today, let’s make simple and tasty meatballs in tomato sauce. This recipe is perfect for beginners and delivers a classic comfort food that's delicious and filling.

Ingredients:

• 500g ground beef or pork (buy pre-ground or grind your own)
• 1/2 cup breadcrumbs
• 1 egg
• 1 onion, finely chopped
• 2 cloves garlic, minced
• Salt, pepper, and any herbs you like (such as parsley or basil)
• 2 cups tomato sauce or canned crushed tomatoes

Instructions:

1. Make the Meatballs: In a large bowl, mix the ground meat, breadcrumbs, egg, onion, garlic, salt, and pepper. Form small balls with your hands, about the size of a walnut.

2. Cook the Meatballs: In a large pan, heat a little oil over medium heat. Brown the meatballs on all sides, but don’t worry about cooking them through entirely—they’ll finish cooking in the sauce.

3. Add the Tomato Sauce: Once the meatballs are browned, add the tomato sauce to the pan. Reduce the heat to low, cover, and let simmer for 20-25 minutes. Stir occasionally, and add salt, pepper, or a pinch of sugar if needed.

4. Serve: Enjoy over pasta, rice, or with bread!
   
   

These meatballs are packed with protein and flavour, and the tomato sauce adds a rich, comforting touch. It’s an easy recipe for beginners, and you can customise it with your favourite herbs or spices. Perfect for a warm family meal!

Homestyle Meat Casserole Recipe

 

Today, I'm sharing my go-to recipe for a comforting, easy-to-make meat casserole. This dish is perfect for beginners and packs a lot of flavour, whether you grind the meat yourself or buy it pre-ground.

Ingredients:

• 500g ground beef or pork
• 1 onion, finely chopped
• 1-2 garlic cloves, minced
• 1/2 cup breadcrumbs
• 2 eggs
• 1/2 cup milk
• Salt, pepper, and favourite herbs (like thyme or parsley)
• Optional: 1 cup grated cheese for topping

Instructions:

1. Prepare the Mixture: In a large mixing bowl, combine ground meat, onion, garlic, breadcrumbs, eggs, milk, salt, and pepper. For a flavour boost, add herbs like parsley or thyme.

2. Assemble the Casserole: Grease a baking dish, press the meat mixture in, and smooth the top. If you're a cheese fan, sprinkle grated cheese over it.

3. Bake: Preheat your oven to 180°C (350°F) and bake the casserole for 40-50 minutes until golden and set.

4. Serve: Let it cool briefly before serving. This casserole pairs well with a green salad or mashed potatoes.

This casserole offers rich flavour and is great for busy nights or when you need a filling dish. Plus, it’s a fantastic recipe to adapt with your favourite spices and seasonings, making it a warm and customizable option for any home cook. Enjoy!

Classic Beef Stew

Classic Beef Stew is a hearty and comforting dish, perfect for colder days or when you need a nourishing meal. This stew combines tender beef, flavorful vegetables, and a rich broth. Here’s how to make it:

Ingredients:

• 1 lb (500g) beef, cut into chunks
• 3-4 large potatoes, cubed
• 3 carrots, sliced
• 2 celery stalks, chopped
• 1 onion, chopped
• 2-3 garlic cloves, minced
• 4 cups (1L) beef broth
• 2 tbsp tomato paste
• Salt, pepper, and herbs like thyme or bay leaves to taste
• 2 tbsp vegetable oil

Instructions:

1. Brown the Beef: Heat oil in a large pot over medium-high heat. Add beef chunks, searing until browned on all sides. Remove and set aside.
   
   
2. Cook Vegetables: In the same pot, add onion, carrots, and celery. Sauté until softened, about 5 minutes. Add garlic and cook for 1 minute more.
   
   
3. Combine Ingredients: Return the beef to the pot, add tomato paste, and mix well. Pour in the beef broth, adding potatoes, salt, pepper, and herbs.
   
   
4. Simmer: Bring to a boil, then reduce heat to low, cover, and let simmer for 1.5-2 hours until beef is tender and flavours blend.
   
   
5. Serve: Enjoy warm, garnished with fresh herbs if desired.

Why It’s Great: Beef stew is nourishing and comforting, providing protein, vitamins, and minerals from meat and vegetables.

It’s an easy dish for beginners to master, as it doesn’t require much technique but rewards you with deep, satisfying flavours. Enjoy!

Duck Stew

Duck stew is a hearty, comforting dish rich in flavour and perfect for a cosy dinner. Although duck can be intimidating for beginners, this simple recipe breaks it down into easy steps. Duck meat is tender and has a unique taste compared to chicken or turkey, making it a delicious choice for stews. The slow cooking process ensures the duck becomes tender and absorbs the flavours of the broth and vegetables.

Ingredients:

• 1 whole duck (cut into pieces) or 4 duck legs
• 2 tablespoons olive oil
• 1 large onion (chopped)
• 2 carrots (sliced)
• 2 celery stalks (sliced)
• 3 cloves garlic (minced)
• 2 cups chicken or vegetable broth
• 1 cup red wine (optional)
• 1 bay leaf
• 1 sprig of thyme (or 1 teaspoon dried thyme)
• Salt and pepper to taste
• 2 potatoes (cubed)
• 1 tablespoon flour (optional, for thickening)

Prepare the Duck:

• If using a whole duck, cut it into pieces (legs, breasts, wings). Pat the pieces dry with paper towels. This helps the skin crisp up nicely during cooking.

Brown the Duck:

• Heat 2 tablespoons of olive oil in a large pot over medium heat.
• Season the duck pieces with salt and pepper. Add the duck to the pot, skin side down, and cook for 5-7 minutes, until the skin is browned and crispy. Flip and brown the other side for a few more minutes.
• Remove the duck and set it aside. Some rendered duck fat should remain in the pot, which will add great flavour to the stew.

Cook the Vegetables:

• In the same pot, add the chopped onion, carrots, celery, and garlic. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.

Add Liquid and Herbs:

• Pour in the chicken or vegetable broth and red wine (if using). Red wine adds depth to the stew, but you can skip it if you prefer.
• Add the bay leaf and thyme, and season with a bit more salt and pepper.

Simmer the Stew:

• Return the duck pieces to the pot. Reduce the heat to low, cover the pot, and let the stew simmer for 1 to 1.5 hours. The duck should become tender as it cooks, and the flavours will blend beautifully.

Add Potatoes:

• About 30 minutes before the stew is done, add the cubed potatoes. They will cook in the broth and become soft, absorbing the flavours of the stew.

Thicken the Stew (Optional):

• If you prefer a thicker stew, mix 1 tablespoon of flour with a little water to make a slurry. Stir this into the stew during the last 10 minutes of cooking.

Serve:

• Once the duck is tender and the potatoes are cooked through, your duck stew is ready to serve. Remove the bay leaf and thyme sprig before serving. Enjoy with a slice of crusty bread or over rice.

Health Benefits:

• Duck: A good source of protein, iron, and healthy fats, duck is a nutritious option that adds variety to your diet.
• Vegetables: The addition of vegetables like carrots, onions, and celery provides essential vitamins and fibre, making the stew balanced and filling.

Boiled Chicken Fried in Breadcrumbs

Boiled chicken fried in breadcrumbs is a simple and delicious dish that combines the tenderness of boiled chicken with the crispy, golden crunch of breadcrumbs. This recipe is perfect for beginners who want to make a satisfying and flavourful meal with minimal ingredients and effort. The dish can be served with mashed potatoes, a fresh salad, or vegetables, making it a versatile option for lunch or dinner.

Ingredients:

• 4 chicken breasts (or thighs)
• 1 cup breadcrumbs
• 1/2 cup all-purpose flour
• 2 eggs
• Salt and pepper to taste
• 2 tablespoons butter
• 2 tablespoons vegetable oil
• Lemon wedges (optional, for serving)
  
  

Boil the Chicken:

• Place the chicken breasts in a large pot and cover them with water. Add a pinch of salt to the water.
• Bring the water to a boil, then reduce the heat to low and simmer the chicken for about 15-20 minutes, or until the chicken is fully cooked. You’ll know it’s done when the internal temperature reaches 75°C (165°F).
• Once the chicken is cooked, remove it from the water and let it cool slightly. Pat the chicken dry with paper towels.

Prepare the Breading Station:

• In one shallow bowl, place the flour and season it with salt and pepper.
• In a second bowl, beat the eggs.
• In a third bowl, add the breadcrumbs.

Bread the Chicken:

• Take the boiled chicken breasts and coat each one first in the flour, then dip it in the beaten eggs, and finally roll it in the breadcrumbs. Make sure the chicken is evenly coated in breadcrumbs.

Fry the Chicken:

• In a large skillet, heat the butter and vegetable oil over medium heat. The combination of butter and oil gives a delicious flavour and helps achieve a golden brown crust.
• Add the breaded chicken breasts to the skillet and fry for 3-4 minutes on each side until the breadcrumbs are golden brown and crispy.
• Be careful not to burn the breadcrumbs; adjust the heat if necessary.

Serve:

• Once the chicken is golden and crispy, remove it from the skillet and let it rest on a plate lined with paper towels to drain any excess oil.
• Serve the chicken with lemon wedges for a bright, fresh flavour, if desired.

Tips for Success:

• Don’t Skip the Boiling: Boiling the chicken first ensures that it’s fully cooked and tender before frying. This step prevents the chicken from drying out when frying.
• Crispy Coating: For an even crispier texture, you can use panko breadcrumbs, which are larger and lighter than regular breadcrumbs.
• Serve Hot: The chicken is best served immediately after frying, so it remains crispy.
  
  

This recipe is straightforward and doesn’t require any advanced cooking techniques. Boiling the chicken beforehand ensures that it stays juicy and tender while frying it in breadcrumbs gives it a crispy, flavourful crust. Even if you’re new to cooking, this dish is easy to master!

Chicken Tabaka (Tsitsila Tabaka)

 

Chicken Tabaka, also known as Tsitsila Tabaka, is a traditional Georgian dish where a whole chicken is flattened and pan-fried until crispy and golden brown. It’s seasoned with garlic and spices, making it full of flavour. This recipe is great for beginners and delivers juicy chicken with crispy skin. It’s perfect for a special dinner or even a simple weekend meal.

Ingredients:

• 1 small whole chicken (about 1.2 kg or 2.6 lbs)
• 3 cloves of garlic, minced
• 1 teaspoon paprika
• 1 teaspoon ground coriander (optional)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil
• 2 tablespoons butter
• Fresh herbs like parsley or cilantro for garnish (optional)
• Lemon wedges for serving

Prepare the Chicken:

• First, you need to flatten the chicken. Place the chicken breast side down on a cutting board to do this. Use kitchen scissors to cut along both sides of the backbone to remove it. Once the backbone is removed, press down firmly on the breastbone to flatten the chicken completely.
  
  
• Pat the chicken dry with paper towels to help it crisp up when cooking.
  
  
• Season the chicken on both sides with the minced garlic, paprika, ground coriander (if using), salt, and pepper. Rub the spices into the skin to ensure the flavours penetrate the chicken.
  
  
  Cook the Chicken:
  
  
• Heat a large, heavy skillet over medium heat. Add the vegetable oil and butter. Once the butter is melted and sizzled, place the chicken skin-side in the pan.
  
  
• You must press the chicken down to get an even, crispy surface. Traditionally, this is done by placing a heavy object, like a second pan or a foil-wrapped brick, on top of the chicken. This flattens the chicken further and helps it cook evenly.
  
  
• Cook the chicken on medium heat for about 15-20 minutes on the first side, or until the skin is golden brown and crispy. Be careful not to burn the garlic.
  
  
  Flip and Finish:
  
  
• Carefully flip the chicken over using tongs or a spatula. Cook on the other side for another 15-20 minutes, until the chicken is cooked through and reaches an internal temperature of 75°C (165°F). If the chicken is browning too quickly, reduce the heat slightly.
  
  
  Serve:
• Once the chicken is fully cooked, transfer it to a cutting board and let it rest for 5 minutes before cutting it into pieces.
  
  
• Garnish with fresh herbs and serve with lemon wedges on the side for a bright, fresh flavour.
  
  
• Chicken Tabaka is often served with a simple salad or roasted vegetables, but you can also enjoy it with rice or potatoes.

Cooking Tips:

• Flattening the Chicken: If you don’t have kitchen scissors, you can ask your butcher to spatchcock (flatten) the chicken for you.
• Weight for Pressing: If you don’t have a second heavy pan or a brick, you can use anything heavy that can be safely placed on top of the chicken, like a cast-iron pan or a pot filled with water.
• Checking for Doneness: Always check that the internal temperature of the chicken has reached 75°C (165°F) to ensure it’s fully cooked and safe to eat.
  
  

This dish is surprisingly simple to make but packs a lot of flavour. Flattening the chicken helps it cook faster and more evenly, making it less likely to dry out. Plus, you don’t need any complicated ingredients—just basic spices, oil, and butter.

Chicken cutlets with mushrooms

 

Chicken cutlets with mushrooms are a simple and delicious dish that is perfect for beginners. The tender chicken pairs beautifully with the rich, earthy flavours of sautéed mushrooms. This easy recipe is great for a quick dinner or lunch and goes well with mashed potatoes, rice, or a fresh salad.

This recipe is straightforward and doesn’t require any complicated techniques. The mushrooms add a lot of flavour to the dish, and the creamy option makes it even more comforting. Plus, it’s a versatile meal that you can pair with different sides.

Ingredients:

• 4 chicken cutlets (thinly sliced chicken breasts)
• 200g (7 oz) mushrooms, sliced
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1/2 cup chicken broth or water
• 1/4 cup cream (optional, for a creamier sauce)
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

Prepare the Chicken:

• Season the chicken cutlets with salt and pepper on both sides.
  
  
• Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the chicken cutlets and cook for 3-4 minutes on each side until golden brown and cooked through. Remove the chicken from the pan and set it aside.

Cook the Mushrooms:

• In the same pan, add 1 tablespoon of olive oil and the butter. Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
  
  
• Add the minced garlic and cook for another minute.
  
  
• Stir in the sliced mushrooms and cook for 5-6 minutes until the mushrooms are golden brown and have released their moisture.

Make the Sauce:

• Pour in the chicken broth (or water) and stir to combine with the mushrooms. Let it simmer for 3-4 minutes to reduce slightly.
  
  

• For a creamier sauce, you can stir in the cream at this point. Cook for another 2 minutes until the sauce thickens slightly.

Combine and Serve:

• Return the cooked chicken cutlets to the pan, nestling them into the mushroom sauce. Let them heat through for 2-3 minutes.
  
  

• Garnish with fresh parsley, if desired, and serve the chicken cutlets with your choice of sides.

Tips for Success:

• Don’t Overcook the Chicken: Chicken cutlets cook quickly, so keep an eye on them to avoid overcooking, which can make them dry.
  
  
• Use Fresh Mushrooms: Fresh mushrooms like buttons or cremini add a rich, earthy flavour to the dish. If you want more intense flavours, you can use a mix of mushrooms like shiitake or oyster.
  
  
• Customise the Sauce: The broth-based mushroom sauce is still delicious without cream. You can also add herbs like thyme or rosemary for extra flavour.
  
  
  
  

Chicken stewed with mushrooms in tomato sauce

Chicken stewed with mushrooms in tomato sauce is a hearty and delicious dish perfect for beginners. The slow-cooked chicken becomes tender and absorbs the rich flavours of the tomato sauce, mushrooms, and seasonings. It’s a great comfort food that you can serve with rice, pasta, or even crusty bread.

Here’s how to make it!

Salt and fry the prepared chicken. Thoroughly clean and wash fresh white mushrooms or champignons, chop them finely, put them in a bowl, put on low heat, add a little melted chicken fat and stew for 20 minutes. Cut the fried chicken into portions or smaller pieces with bones, put them in a dish, add the mushrooms, pour in the tomato sauce and then stew until cooked for another 15-20 minutes, covering the dish with a lid.

For 1 medium-sized chicken - 2 tbsp. of melted chicken fat, 100 g of mushrooms, 150-200 g of tomato sauce.

Why It’s Great:

This dish is easy to prepare, making it perfect for beginners, yet it tastes like something you might find in a restaurant. The slow simmering ensures that the chicken stays juicy and tender while the sauce develops deep, rich flavours from the tomatoes, garlic, and mushrooms.

Health Benefits:

• Chicken: A great source of lean protein, which is essential for muscle growth and repair.
• Mushrooms: Low in calories, high in antioxidants, and a good source of vitamins like B12 and D.
• Tomatoes: Rich in vitamin C and antioxidants, especially lycopene, which supports heart health.

Tips for Beginners:

1. Don’t Rush: Let the chicken simmer gently in the sauce so it becomes tender and the flavours meld together.
2. Customise: You can easily adapt this recipe by adding vegetables like spinach or bell peppers, or by using herbs like basil or rosemary for a different flavour profile.
3. Leftovers: This dish tastes even better the next day, so feel free to make extra and enjoy the leftovers.
   
   

Steamed chicken

Steamed chicken is one of the healthiest and simplest ways to cook chicken. It's low in fat, tender, and retains all its natural juices and nutrients. This method is perfect for beginners because it doesn't require much effort or special cooking skills. You’ll end up with juicy, flavourful chicken that can be eaten on its own or added to salads, sandwiches, or stir-fries.

Prepare raw chicken or chicken put in a pot, add peeled, washed and cut roots and onions, carcass three-quarters pour meat broth or water, salt, cover and cook: chicken 1-1/2 hours, small chicken 30-40 minutes.

At the end of cooking prepare the sauce. For this 1-2 tbsp. of flour lightly fry with the same amount of butter, dilute with 11/2-2 cups of broth, stir and boil for 5-10 min. If the chicken is small, it is necessary to take less flour and oil. Strain the resulting sauce, add a teaspoon of lemon juice (or citric acid), salt to taste, and a piece of butter and stir thoroughly until the butter is completely combined with the sauce. The sauce is even tastier if 1/2 cup of white grape wine is added to it during cooking. Before serving, cut the chicken or chicken into pieces, place it on a warmed dish and pour the prepared sauce over it.

For garnish, you can serve bean pods dressed with butter, boiled rice and boiled potatoes. White mushrooms or mushrooms in boiled form, cut into slices, can be added to the sauce.

 For 1 chicken  - 1-2 tbsp. flour, 1 carrot, 1 parsley, 1 onion head, 2 tbsp. oil.

Serving Suggestions:

- With Vegetables: Serve with steamed or roasted vegetables like broccoli, carrots, or green beans for a balanced meal.

- In Salad: Slice the steamed chicken and add it to a fresh salad with lettuce, cucumbers, and tomatoes for a light, healthy meal.

- With Rice or Noodles: You can also serve steamed chicken over a bed of rice or noodles with a bit of soy sauce for a quick, satisfying dinner.

 Tips for Beginners:

1. Don’t Overcook: Make sure not to oversteam the chicken, as this can make it dry. Check for doneness after about 15 minutes.

2. Use a Thermometer: To avoid undercooking or overcooking, use a meat thermometer to ensure the chicken reaches 75°C (165°F).

3. Customise the Flavours: While salt and pepper are classic seasonings, you can get creative by adding soy sauce, ginger, garlic, or even herbs like thyme to the chicken before steaming.