I N C R E D I B L E

YUMMY CHEESECAKE POPSICLE 😍😍😍😋😋😋

LAMINGTON with CHOCOLATE SAUCE 😍😍

Iconic Aussie Lamingtons are so easy to make and the perfect treat for Australia Day. With just 10 mins prep, this easy lamington recipe will leave you with fluffy sponge cakes wrapped in chocolate sauce and coconut. Grab a hot cuppa and let’s dive in!

Prep Time 20 minutes
Cook Time 55 minutes
Servings 20 squares

INGREDIENTS

✅ Cake

3 large eggs separated
1 cup + 1 tbsp (220 grams) granulate sugar 220 grams granulated sugar
1/2 cup + 2 tbsp (100 grams) butter, softened at room temperature
1 1/2 tsp vanilla extract
2 1/2 cups (300 grams) AP flour
4 tbsp cornstarch or arrowroot starch
3 tsp baking powder
scant 1 cup (230 ml) milk

✅ Filling

6-7 oz (175-200 ml) cherry conserve or jam of your choice

✅Chocolate and Coconut Coating

6 tbsp cocoa powder
1 2/3 cups (155 grams) icing sugar (powdered sugar)
2/3 cup 155 ml boiling water
2 1/2 oz (75-80 grams) dark chocolate, chopped
7 oz (200 grams) desiccated coconut

PROCEDURE

Sponge Cake

1. Heat the oven to 350F (180C) and line the base and sides of a deep 10x10 inch (23x23 cm) square pan with parchment paper going in both directions, with the edges overhanging

2. In a clean bowl, use a hand mixer to beat the egg whites with one third of the sugar until soft peaks form.

3. In your stand mixer (or another bowl with a hand mixer), beat the remaining sugar with the butter, egg yolks and vanilla extract for about 3 minutes until pale and fluffy.

4. In a medium sized bowl, use a whisk to blend the flour, cornflour and baking powder together. Adding one third of this at a time, beat into the butter and egg yolk mixture, alternating with the milk, until smooth.

5. Whisk one third of the meringue into the batter to loosen it, then carefully fold in the remaining meringue until fully incorporated, do not overmix.

6. Scrape the batter into the prepared pan and bake until golden and a toothpick inserted into the centre comes out clean or with a few moist crumbs. This should take about 45-55 minutes.

7. Leave it to cool in the pan set on a cooling rack for a couple of minutes, then turn out onto the rack and leave until completely cold.

8. Once the cake is completely cold, use a sharp serrated knife to level the top and trim the edges so that they are straight. Slice the cake into 20 evenly sized squares. I do this by slicing the cake into 4 equal strips. Take each strip and cut it into 5 pieces. The colder it is, the less crumbs you will get when slicing.

9. You can do this the day before assembling. Store in the fridge.

Assembling, Chocolate and Coconut Coating

1. Slice each square in half and sandwich the two halves back together with a dollop of jam. If you find when slicing the pieces in half that the tops of some are not as neat as you would like, turn it around and use the cleaner side as the top.

2. Whisk together the cocoa powder, icing sugar and boiling water in a large bowl, then add in the chocolate until melted and smooth, set aside until cold. Place the coconut in a shallow dish.

3. One at a time, dip each square in the chocolate mixture, making sure that it is completely coated, use a couple of forks to help you turn it, then roll it in the desiccated coconut until all sides are covered.

4. Place the finished lamingtons on a wire rack and leave for a couple of hours until set.

CHICKEN PARMIGIANA 😍😍

Classic pub grub in the comfort of your home.

INGREDIENTS

2 tablespoon olive oil
15 gram butter
chicken schnitzels
1/3 cup grated mozzarella
1/2 cup prepared pasta sauce
serve topped with basil leaves

PROCEDURE

1.Preheat oven to 180°C. Heat olive oil and butter together in a large frying pan on medium.

2. Fry schnitzels 2-3 minutes, each side, until golden. Drain on paper towel. Transfer chicken to a shallow ovenproof dish.

3. Sprinkle with 1/3 cup grated mozzarella. Spoon over 1/2 cup prepared pasta sauce. Sprinkle another 1/3 cup grated mozzarella. Bake, uncovered, 8-10 minutes until bubbly and golden.

4. Serve topped with basil leaves. Accompany with salad.

SERVE AND ENJOY 😍😍

WARRIGAL GREENS PESTO 😍😍

Warrigal greens are Australia’s very own native spinach

Prep time : 10m
Cook time : 05m

INGREDIENTS

100g (1 cup) firmly packed warrigal greens (see notes)

1 bunch broad leaf rocket, stems trimmed

80g (½ cup) macadamia nuts, toasted

3 garlic cloves, crushed

60g (3/4 cup) freshly grated parmesan

125ml (1/2 cup) extra virgin olive oil

PROCEDURE

Step 1. Fill a large bowl with iced water.

Step 2. Bring a medium saucepan of water to the boil over medium heat. Add warrigal greens and blanch (see notes) for 1 minute.

Step 3. Scoop warrigal greens out with a strainer or sieve and place immediately into iced water to stop the cooking process. Discard water in saucepan.

Step 4. Cool warrigal greens in iced water for 2-3 minutes, then drain. Pat dry with a clean tea towel or paper towel.

Step 5. Place warrigal greens with rocket , macadamia nuts , garlic , parmesan and olive oil in a food processor and blitz until roughly combined (or smoother, if you prefer). Alternatively, pound ingredients with a mortar and pestle to achieve desired consistency.

Kangaroo kofta with warrigal greens, beetroot and feta 😍😍

Rich, lean kangaroo meat lends itself to the warmth of peppery spices and the clean heat of the grill or a hot frypan, making this a healthy dinner option.

30m prep
10m cook
4 servings

INGREDIENTS

2 small beetroots, peeled, thinly sliced

1/3 cup (80ml) olive oil, plus extra to drizzle

1 small onion

600g kangaroo mince (see Notes)

1 tsp ground cumin

1 tsp ground coriander

2 tbsp finely chopped mint

2 tsp dried native pepperberry (see Notes), ground

150g warrigal greens (see Notes) or baby spinach leaves

1 tsp whole black peppercorns, crushed

1/2 bunch flat-leaf parsley, leaves picked

1/2 bunch fresh mint, leaves picked

100g feta, crumbled

Lemon wedges, to serve

PROCEDURE

Step 1. Preheat oven to 180C. Place beetroot on a baking tray, brush with 2 tbs oil and season with salt. Bake, turning halfway, for 15 minutes or until just crisp.

Step 2. For the kofta, grate the onion and drain on paper towel to remove excess liquid. Combine the onion, kangaroo mince, cumin, coriander, mint and 1 tsp pepperberry in a bowl, then season with salt. Use your hands to mix well. Roll heaped tablespoonfuls of the mince into 12 even-sized logs, then flatten slightly, cover and chill for 30 minutes to firm up.

Step 3. Heat a chargrill or frypan over medium heat. Brush koftas with remaining 2 tbs oil and cook, turning, for 7 minutes until browned or cooked to your liking.

Step 4. Place the warrigal greens in a saucepan of simmering salted water and cook for 1 minute or until just wilted, then drain.

Step 5. Mix the black pepper with the remaining 1 tsp pepperberry.

Step 6. For the salad, combine the warrigal greens, parsley and mint, and divide among 4 plates. Top with beetroot, feta and kofta, then sprinkle with pepper mixture, drizzle with extra oil and serve with lemon wedges.

PORK & VEGGIE SAUSAGE ROLL 😍😍

These homemade pork sausage rolls use tomato sauce, fennel seeds and cheese in the filling to give it fantastic flavour the whole family will enjoy.

Prep: 30 Minutes
Cook: 1 Hour
Makes: 48 Sausage Rolls

Ingredients:

2 tbsp olive oil
2 onions, finely chopped
2 cloves garlic, crushed
2 tsp fennel seeds
1kg pork and veal mince
1 (100g) medium carrot, coarsely grated
½ cup (125ml) Rosella Organic Tomato Sauce
1 ½ cups (100g) fresh breadcrumbs
1 cup (115g) grated tasty cheddar cheese
2 eggs
6 sheets frozen puff pastry, thawed
Sesame seeds, for sprinkling
Extra Rosella Organic Tomato Sauce, to serve

PROCEDURE

1. Preheat oven to 220°C/200°C (fan-forced) and line 2 baking trays with baking paper

2. Heat oil in a medium frying pan over medium heat. Add onion, garlic and fennel seeds. Cook, stirring occasionally, until tender. Cool

3. Mix cooled onion mixture, mince, carrot, tomato sauce, breadcrumbs, cheese and 1 egg together in a large bowl until well combined. Season with salt and pepper

4. Cut pastry sheets in half. Shape ½ cup of meat mixture into logs along the centre of each piece of pastry, brush one edge with remaining beaten egg and firmly roll pastry over the meat, pressing to close the edge. Cut each length into 4 sausage rolls

5. Arrange sausage rolls, seam side down, onto baking trays. Brush with more egg and sprinkle with sesame seeds. Bake 25-30 minutes, or until golden brown and cooked through. Serve warm with extra tomato sauce

Authentic Pot-Au-fu from France 😍😍

This beef stew called the pot-au-feu is undoubtedly a French gastronomy classic! Made with beef and vegetable broth, this stew recipe requires a a slow preparation and cooking. But hang in there, even if the cooking time is long, the taste is absolutely unique! Arm yourself with patience and you will see the result is worth waiting!

Preparation time: 20 min
Cooking time : 70 min

INGREDIENTS

8 Carrots
8 Leeks
8 Potatoes
1 Cabbage
2 Onions
4 Garlic cloves
4 Cloves
1 Thyme
1 Bay leaf spring
1 Celery stalks
1 Parsley bunch
1pinch Pepper
1pinch Coarse salt

PROCEDURE

1. Start by preparing your seasonings. Peel the onions and plant the cloves in the onions. Take out your bouquet garni i.e thyme, bay leaves, parsley and celery.

2. Add the seasonings in a large pot and stir in the meat, previously tied by the butcher, and add 5 liters of water. Leave to boil. Add salt and pepper. Cover and leave to simmer over low heat for 3 hours.

3. Check the cooking occasionally to remove the froth that forms hence removing any impurities that rise into the broth. Some prefer to break an egg white in the broth to make it easier for them, while others prefer not to foam. But for a better result, this practice is recommended.

4. Be careful to watch the cooking time carefully. Once 50 minutes are up, you have to add some other vegetables gradually. It is also necessary, to remove the meat and filter the broth and again put them to cook.

5. Next add carrots, cabbage, turnips and leeks. Note that the potatoes must be cooked in another pan

6. Once cooking is done, you can untie the meat, cut in slices and serve with vegetables

7. Pair with some tannic red wine like the Vallée du Rhône oor Crozes Hermitage or Saint-Joseph wines to accompany your pot-au-feu. Enjoy!!! 😍😍

ROAST LAMB from AUSTRALIA 😍😍

Ingredients

✅ 2 kilogram leg of lamb
✅ 3 sprigs fresh rosemary, chopped coarsely
✅ 1/2 teaspoon sweet paprika
✅ 1 kilogram potatoes, chopped coarsely
✅ 500 gram pumpkin, chopped coarsely
✅ 3 small brown onions, halved
✅ 2 tablespoon olive oil
✅ 2 tablespoon plain flour
✅ 1 cup (250 millilitres) chicken stock
✅ 1/4 cup (60 milliltres) dry red wine

PROCEDURE

1. Preheat oven to 200°C/180°C fan-forced.

2. Place lamb in oiled large baking dish; using sharp knife, score skin at 2cm intervals, sprinkle with rosemary and paprika. Roast lamb 15 minutes.

3. Reduce oven to 180°C/160°C fan-forced; roast lamb about 45 minutes or until cooked as desired.

4. Meanwhile, place potatoes, pumpkin and onions in single layer in a large shallow baking dish; drizzle with oil. Roast for last 45 minutes of lamb cooking time.

5. Remove lamb and vegetables from oven; strain pan juices from lamb into medium jug. Cover lamb and vegetables to keep warm. Return 1/4 cup of the pan juices to baking dish, stir in flour; stir over heat about 5 minutes or until mixture bubbles and browns. Gradually add stock and wine; stir over high heat until gravy boils and thickens. Strain gravy into medium heatproof jug.

6. Slice lamb; serve with roasted vegetables and gravy

PAVLOVA FROM NEWZEALAND 😍😍

Prep: 15 mins
Cook: 45 mins
Total: 60 mins
Servings: 6 to 8 servings


Ingredients

✅ 4 large egg whites
✅ 1/8 teaspoon cream of tartar
✅ 1 cup superfine sugar, see note
✅ 1 tablespoon cornstarch
✅ 1 teaspoon vanilla extract
✅ 1 cup sliced kiwi, peaches, berries, or other fruit
✅ 1 1/2 cups whipped cream
✅ Sugar, to sweeten the whipped cream, optional
✅ 1/4 cup miniature chocolate chips, optional
✅ Crushed candies, optional
✅ Fruit slices, optional

PROCEDURE

STEP 1. Preheat oven to 400 F. Line a shallow jelly roll pan with parchment paper.

STEP 2. Sprinkle cream of tartar over egg whites and beat until stiff. Whisk together sugar and cornstarch. Add the mixture to the egg whites a tablespoon at a time while beating on medium speed until all is combined. The meringue should be shiny, white, and stiff. Fold in vanilla extract.

STEP 3. Reduce oven heat to 200 F. Mound the meringue on the pan in a round shape about 6 inches in diameter. Bake for 1 hour. Turn off oven, leaving meringue in oven until it is cold, or overnight.

STEP 4. Arrange fruit over the base of the pavlova meringue, top with whipped cream and sprinkle with chips, crushed or small candies and/or additional fruit.

STEP 5. Use a serrated knife to gently saw slices. Store leftovers in a covered container.

SERVE AND ENJOY 😍😍

FIJI KOKODA from Fiji 😍😍

Total Time: 3 hours 15 minutes

INGREDIENTS

1 lb fresh Mahi Mahi fillet, cubed
4 limes, juiced
2 lemons, juiced (1 cup of citrus juice, or enough to submerge)
1 cup coconut milk
2 medium-sized shallots, finely diced
1/2 medium red onion, finely diced
1 medium sized green bell peppers, finely diced
1 Persian cucumbers, finely diced
3 long red chilis, finely diced
2 tablespoons parsley, finely diced
2 Roma tomatoes, finely diced

INSTRUCTIONS

1. Place your cubed Mahi Mahi in a large mixing bowl, then pour the mixed citrus juice over top until the fish is submerged

2. Cover the bowl with plastic wrap, then place into the fridge for at least 2 hours

3. After at least 2 hours (or more), the fish filet should be opaque and ready to go. Drain the excess liquid.

4. Pour the coconut milk over the bowl
Add your chopped shallots, red onion, green bell pepper, cucumber, chilis, tomatoes and parsley and mix everything well

Serve your kokoda cold either in a coconut shell or small bowls, Enjoy!!!! 😍😍

SUAASAT from Greenland

READY IN: 1 hr 45 mins

SERVES: 6

INGREDIENTS

1 kg reindeer meat, cubed
2 liters water
200 ml pearl barley
3 onions, chopped
300 g wild mushrooms
2 carrots, sliced
200 g cherries, dried
1 lemon, zest only
1 teaspoon rosemary, chopped
1 teaspoon thyme, chopped
1 teaspoon sage, chopped
sea salt and black pepper

DIRECTIONS

1. Pour the water into a large pot and add the meat (as is), the vegetables, the cherries, the mushrooms, the salt and pepper to taste and the herbs and bring to a simmer, simmering on medium heat until tender about 1 hour.

2. Add barley and the lemon zest, check and correct the seasoning and cook until the soup is thick about 30 minutes.

FISH CHOWDER from Bermuda

Cook Time: 2 hours
Servings: 8
Calories: 332kcal

Ingredients

1½ lb. white fish fillets finely diced (ex. snapper, bass, grouper or cod)
64 oz. seafood stock
28 oz. tomatoes drained & chopped
1 ½ cups onion chopped (1 medium size)
1 ½ cups celery chopped (3 stalks)
1 cup red bell pepper chopped
2 tbsp. garlic chopped (5 cloves)
3 dried bay leaves
½ cup parsley chopped
1 cup white wine
½ cup agave nectar
½ cup ketchup
¼ cup extra virgin olive oil
4 tbsp. worcestershire sauce
3 tbsp. lemon juice
2 tsp. salt
½ tsp. dried thyme
½ tsp. cayenne pepper
½ tsp. paprika
½ tsp. pepper
¼ tsp. cinnamon

Optional
Sherry Pepper Rum sauce

Instructions

1. In a large pot, on medium low heat, add the olive oil and garlic and cook for 3 minutes.

2. Add the onion, celery, parsley, red pepper, and tomatoes; raise heat to medium and cook 10 minutes, stirring periodically.

3. Add in the seafood stock, thyme, cayenne, paprika, bay leaves, cinnamon, salt, pepper, lemon juice and ketchup and bring to a boil.

4. Add the finely diced fish and agave nectar and cook uncovered for 90 – 120 minutes on medium. Periodically, use large whisk to stir and break up the fish pieces. While the chowder is cooking, be sure to constantly remove any impurities that may rise to the surface.

5. Fish out bayleaves, Chowder is traditionally served warm with a tablespoon of rum and a few dashes of sherry pepper sauce

All-American Cheeseburger Recipe

Prep Time: 15 minutes
Cook Time: 10 minutes
Level of Difficulty: Easy
Serving Size: 6

Ingredients
2 pounds freshly ground chuck, (at least 80% lean, a.k.a. 80/20)
1 tablespoon onion powder
1 teaspoon salt
1 teaspoon freshly ground black pepper
12 slices deli-counter American cheese
6 large burger buns, preferably homemade, toasted if desired

TO GARNISH
ketchup
mayonnaise
thousand island dressing
sliced red onion
sliced tomatoes
sliced pickles
fresh lettuce leaves

Directions

1. In a large bowl, mix ground beef, onion powder, salt and pepper until just combined. Do not overmix, or your patties will be tough.

2.Divide into six portions and form patties, without pressing too hard. They should be uniform in thickness. Smooth out any cracks using your fingers. Make these right before you grill them, so they stay at room temperature.

3.Preheat your grill, grill pan or cast-iron skillet to high heat and add burger patties. If using a grill, cover with the lid.

3.Cook until the crust that forms on the bottom of the burger releases it from the pan or grate — about 2 minutes. Gently test, but don't flip it until it gets to this point. When burgers lift up easily, flip, add two slices of cheese to each, close lid if using a grill, and cook on the other side for another 2-3 minutes for medium to medium rare.

4.Remove burgers with a sturdy metal spatula and transfer to a plate. Allow to rest for several minutes, then transfer to buns.

5.Garnish as desired and serve immediately

Authentic Canadian Poutine 🇨🇦😍😍

Featuring deep-fried fries, poutine gravy and white cheddar cheese curds all tossed together

PREP TIME : 30 mins
COOK TIME : 30 mins
TOTAL TIME : 1 hr
COURSE : Main Course, Snack
SERVINGS : 3 people

Ingredients

Poutine Gravy:

3 Tbsp cornstarch
2 Tbsp water
6 Tbsp unsalted butter
1/4 cup unbleached all purpose flour
20 oz beef broth
10 oz chicken broth
Pepper, to taste

For Deep Fried Fries:

2 lbs Russet potatoes, (3-4 medium potatoes)
Peanut or other frying oil
Toppings:
1 - 1 1/2 cups white cheddar cheese curds, (Or torn chunks of mozzarella cheese would be the closest substitution)

Instructions

1. Prepare the gravy: In a small bowl, dissolve the cornstarch in the water and set aside.

2. In a large saucepan, melt the butter. Add the flour and cook, stirring regularly, for about 5 minutes, until the mixture turns golden brown.

3. Add the beef and chicken broth and bring to a boil, stirring with a whisk. Stir in about HALF the cornstarch mixture and simmer for a minute or so. If you'd like your gravy thicker, add a more of the cornstarch mixture, in small increments, as needed, to thicken. Season with pepper. Taste and add additional salt, if necessary, to taste. Make ahead and re-warm or keep warm until your fries are ready.

4. For Deep-Fried Fries: Prepare your potatoes and cut into 1/2-inch thick sticks. Place into a large bowl and cover completely with cold water. Allow to stand at least one hour or several hours. When ready to cook, heat your oil in your deep fryer or large, wide, heavy cooking pot to 300° F.

5. Remove the potatoes from the water and place onto a sheet of paper towel. Blot to remove as much excess moisture as possible.

6. Add your fries to the 300°F oil and cook for 5-8 minutes, just until potatoes are starting to cook but are not yet browned. Remove potatoes from oil and scatter on a wire rack. Increase oil temperature to 375°F Once oil is heated to that temperature, return the potatoes to the fryer and cook until potatoes are golden brown. Remove to a paper towel-lined bowl.

7. To Prepare Poutine: Add your fried or baked fries to a large, clean bowl. Season lightly with salt while still warm. Add a ladle of hot poutine gravy to the bowl and using tongs, toss the fries in the gravy. Add more gravy, as needed to mostly coat the fries.

8. Add the cheese curds and toss with the hot fries and gravy. Serve with freshly ground pepper. Serve immediately.

P**oFlan ( combination of p**o and Leche Flan) 😍😍

Ingredients:

Flan ingredients:

10 egg yolks
1 can/ 370 ml alaska evaporada
1 can/ 390g jersey condensed milk
1 tsp vanilla

P**o ingredients:

6 cups Maya all purpose flour
6 tbsp queen baking powder
3/4 tsp salt
1 3/4 cups plus 1/8 cup white sugar
1 tbsp vanilla
1 1/2 cup powder milk
5 1/4 cup water
6 tbsp palm oil
1 1/2 tsp white vinegar

Yields: 64 large molder



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BEEF ALA POBRE 🐮

ingredients:
- 3/4 kl beef cubes
- 2 heads garlic, minced
- 3 pcs large potatoes
- 2 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 1 tablespoon worcestershire sauce
- 1 1/2 cups beef broth
- salt and pepper
- 1 can mushroom
- parsley for garnish

If you have Potatoes, Carrots and Onion leaves at home then make it a delicious snack! 😍😍

Ingredients:
3 pieces(medium) potatoes
2 pieces carrots
2 stalks onion leaves
14 pieces sliced/loaf bread
Salt and pepper to taste
Egg wash
Sesame seeds(optional)
Oil for frying

The Largest Tiramisu (303 meters) in the World! 😮😮😮

BANANA CREAM PIE DIP!! 💕Corn Yam Pork Ribs Soup ✨😍


















****ie
****ie

Radish Beef Soup 😍

CHOCOLATE COVERED STRAWBERRY SUNDAE 🥰🥰
INGREDIENTS:
1 quart strawberry ice cream
chocolate covered strawberries for garnish
FOR THE ROASTED STRAWBERRIES:
2 cup whole strawberries hulled
1/3 cup granulated sugar
1 teaspoon lemon juice
FOR THE CHOCOLATE SHELL:
4 ounces bittersweet chocolate chopped
1/3 cup coconut oil refined (not virgin)
3 tablespoons light corn syrup

INSTRUCTIONS:
Preheat oven to 375 degrees. Add whole strawberries to a large bowl with sugar and lemon juice. Toss to combine. Add to a square baking dish. Bake for 15 minutes. Remove from oven and let cool slightly.
While strawberries are roasting, make chocolate shell. Add chopped chocolate, coconut oil, and corn syrup to a small bowl. Microwave on high for 20 seconds. Remove and stir. Microwave for 15 more seconds. Stir to smooth.
Once toppings are ready, it’s time to assemble the sundaes. Add 1/4 cup strawberries to bottom of sundae bowl. Add 1/2 cup to 1 cup of ice cream. Top with 2 tablespoons of chocolate shell and watch it harden as it cools. Garnish with a chocolate

Enjoy!!

Corn Yam Pork Ribs Soup ✨😍

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