1. Make the filling:
   Heat a drizzle of olive oil in a large pan. Add the minced meats, season with salt and pepper, and cook for about 20 minutes until nicely browned.
   Finely chop the onions, carrots, celery, and garlic, then add to the pan and cook for 10 minutes.
   Pour in the red wine and let it evaporate.
   Add the tomatoes, crush them with a spoon, then pour in half a tin of water.
   Simmer gently for about 1 hour until thickened.
   Remove from heat and stir in the grated Parmesan.
2. Make the ravioli:
   Roll out your fresh pasta into thin sheets (about 1 mm thick).
   Place teaspoons of filling along one sheet, dampen the edges with water, then lay another sheet of pasta over the top.
   Press down around the filling to seal, remove any air, and cut into square ravioli (about 7 cm each).
   Dust a tray with semolina and place the ravioli on it.
3. Make the sauce:
   Fry the garlic and finely chopped chillies in olive oil until lightly golden.
   Add the tomatoes and simmer for 10 minutes.
   Blend the sauce until smooth, season to taste, and keep warm.
4. Cook the ravioli:
   Boil a large pot of salted water.
   Cook the ravioli for about 3 minutes until tender, then drain gently.
   Toss in the warm tomato sauce.
5. Serve:
   Plate the ravioli, top with fresh basil leaves and extra Parmesan, and enjoy!

1. To make the marinade, place the cloves, cumin, 1 heaped teaspoon of paprika and 1 heaped teaspoon of garam masala into a dry frying pan and toast for 1 minute to bring out the flavours. Tip into a large bowl.

2. Finely grate in the zest of 1 lemon, squeeze in the juice, crush in the garlic, peel and finely grate in the ginger, then add the yoghurt and 1 teaspoon of sea salt. Chop the chicken into 5cm chunks, then massage well with the marinade. Skewer the chicken, interspersed with wedges of 1 lemon and chunks of green or yellow chilli. Place on a tray, cover and refrigerate for at least 2 hours, preferably overnight.

3. For the sauce, peel and roughly chop the onions and garlic, deseed and finely chop the red chillies, and pick the coriander leaves, placing the stalks into a food processor. Add the onions, garlic and chillies and pulse into a rough paste. Put a splash of oil in a large casserole pan over medium-high heat, add the paste and cook for 20 minutes, or until golden and aromatic, stirring occasionally.

4. Add the ground coriander, turmeric, the remaining paprika and garam masala, cook for 2 minutes, then stir in the ground almonds. Scrunch in the tinned tomatoes, crumble in the stock cube and pour in 300ml of boiling water. Simmer for 5 minutes, then pour in the coconut milk and simmer for a further 20 minutes, or until thickened, stirring occasionally. Taste and season to perfection.

5. When you're ready to cook, preheat a barbecue, griddle pan or grill to high. Drizzle the skewers with oil, then cook, turning occasionally, until beautifully charred on all sides. Remove the chicken pieces straight into the sauce (discard the lemon wedges), simmer for a few minutes, then squeeze over the juice of the grilled lemons to taste.

6. Sprinkle with coriander leaves and serve with fluffy rice or warm naan bread. 

1. Heat olive oil in a large stock pot or Dutch oven. Add onion, carrots, celery, garlic powder, and onion powder. Season with salt and pepper. Cook, stirring for about 5 minutes over medium-high heat, until softened and slightly caramelized.
2. Stir in fresh minced garlic during the last 2 minutes of cooking.
3. Pour in chicken stock and stir, scraping up any browned bits. Add thyme. Bring to a boil, then simmer for a couple of minutes. Remove ⅓ cup of the stock and set aside to cool.
4. Stir in orzo and shredded chicken. Cook for 8–10 minutes (or according to package directions) until the orzo is nearly cooked. Stir frequently to prevent sticking.
5. Whisk cornstarch with the cooled chicken stock into a slurry, then stir it into the pot to slightly thicken the broth.
6. Add baby spinach and lemon juice, stirring until the spinach is wilted and everything is heated through. Adjust seasoning with more salt and pepper if needed.
7. Serve garnished with fresh parsley, thyme sprigs, and lemon slices.

1. Refogue a cebola
   Aqueça o azeite em uma panela grande e refogue a cebola até ficar transparente.
2. Adicione o arroz
   Junte o arroz arbóreo e refogue por cerca de 2 minutos, mexendo bem.
3. Deglace com o vinho
   Acrescente o vinho branco e deixe evaporar quase completamente.
4. Cozinhe com o caldo
   Aos poucos, vá adicionando o caldo de legumes quente, uma concha por vez, mexendo sempre até o líquido ser absorvido. Repita o processo por cerca de 15 a 18 minutos, até o arroz ficar cremoso e al dente.
5. Finalize com abóbora, queijo e nozes
   Quando o arroz estiver quase no ponto, adicione a abóbora amassada, o queijo brie e as nozes. Misture delicadamente até o queijo derreter.
6. Ajuste e sirva
   Tempere com sal e pimenta a gosto, e sirva imediatamente, bem quente.

1. Refogar os cogumelos
   Em uma frigideira, aqueça a manteiga e refogue o alho com os cogumelos até que fiquem dourados.
2. Adicionar creme, queijo e ervas
   Acrescente o creme de leite fresco, o parmesão ralado e as ervas (tomilho e salsinha). Tempere com sal e pimenta.
3. Montar o gratinado
   Distribua a mistura em ramequins ou em um pequeno refratário.
4. Preparar a farofa crocante
   Misture as nozes picadas, a farinha de rosca (ou panko), o azeite e uma pitada de sal.
5. Finalizar e gratinar
   Espalhe a farofa sobre os cogumelos e leve ao forno pré-aquecido a 200°C por cerca de 15 minutos, até que fique dourado e crocante.

1. Step 1: Cook the Couscous
   Cook 1 cup of pearl couscous according to the package instructions. After cooking, pour off any remaining water and allow the couscous to cool to room temperature. Fluff with a fork.
2. Step 2: Grill the Peaches
   Brush peach halves with olive oil. Heat a grill or grill pan over medium heat and place the peaches cut side down. Grill for 2–3 minutes on each side until beautifully charred and tender. Allow to cool slightly, then slice.
3. Step 3: Toss the Base
   In a large bowl, combine the cooled couscous, arugula (if using), torn basil leaves, and toasted pine nuts.
4. Step 4: Mix the Dressing
   In a small bowl or jar, combine the olive oil, balsamic vinegar, honey, Dijon mustard, and a dash of salt and pepper—then whisk until smooth and well blended. Pour the dressing over the salad and give it a gentle toss so everything gets beautifully coated.
5. Step 5: Assemble and Serve
   Arrange the grilled peach slices over the top of the salad. Tear the burrata cheese over everything. Season with additional salt and pepper to taste. Serve immediately and enjoy every bite!

Pour: 8 people

Source: https://www.recipesrealm.net/grilled-peach-burrata-couscous-salad/

1. Cook the corn:
   • Lay each ear of grilled (or cooked) corn flat on a cutting board. Slice off the kernels with a knife.
   • In a skillet, cook the corn kernels with 2 tablespoons of olive oil and 1 teaspoon of chili powder on medium heat for 2 minutes to infuse them with olive oil and seasoning.
2. Season the reserved corn:
   • Remove ⅓ of the corn from the skillet and place it in a small bowl. Add 1 more tablespoon of olive oil and an additional ½ teaspoon of chili powder to the small bowl with the reserved corn. Stir everything well to combine.
3. Prepare the creamy base:
   • In a food processor, whip together sour cream, Greek yogurt, and ⅔ of feta cheese (reserving the rest for later) on high speed until very smooth.
   • Add the whipped feta mixture to the skillet with the remaining ⅔ of corn (off heat).
   • Add 2 tablespoons of freshly squeezed lime juice and stir well. Add more lime juice if desired.
4. Assembly:
   • Pour the dip into a large serving bowl. Alternatively, leave the dip in the skillet and serve it as is.
   • Arrange the reserved ⅓ of corn on top, drizzling the chili olive oil juices around.
   • Top with the remaining crumbled feta, chopped fresh cilantro, and lime slices. Sprinkle chili powder on top.
   • Serve Mexican Street Corn Dip with tortilla chips, crackers, pita bread, or vegetables.

For: 8 people

1. Preheat the oven to 400°F (200°C).
2. Prepare the meatball mixture:
   In a large mixing bowl, combine ground chicken, breadcrumbs, Parmesan cheese, parsley, garlic, egg, oregano, salt, and pepper. Mix thoroughly until well combined.
3. Shape and bake:
   Form the mixture into meatballs and arrange them on a baking sheet. Bake for 20–25 minutes, or until fully cooked.
4. Make the tzatziki sauce:
   While the meatballs are baking, mix together the Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, and a pinch of salt in a separate bowl.
5. Serve and enjoy:
   Once cooked, serve the meatballs warm with the tzatziki sauce on the side for dipping.

• Cook shrimp
  • In a large bowl, combine shrimp together with seasonings: smoked paprika, chili powder, Italian seasoning, red pepper flakes, and salt. Toss to coat.
  • Heat a large (12-inch), high-sided, skillet until hot on medium heat. Add olive oil - it should run easily but not sizzle or burn.
  • Add shrimp without overcrowding (you might have to cook in 2 batches).
  • Cook shrimp, flipping it once or twice, on medium heat, about 3-4 minutes total, until pink in color.
  • Remove shrimp from the skillet.
• Make Greek orzo
  • To the same, now empty, skillet, add orzo and chicken stock. Bring to a brief boil, reduce to a visible simmer, and cook, covered, for about 10 minutes (according to package instructions). Check the orzo 5 minutes into the cooking, and stir it to prevent it from sticking to the bottom of the pan. Orzo is cooked when all the water is absorbed and the orzo has a nice texture of cooked pasta. You might have to add more water at the end if the orzo is undercooked or the water evaporates too fast.
  • Stir in halved cherry tomatoes, chopped sun-dried tomatoes, sliced Kalamata olives, and sliced green olives. Add Feta cheese (crumbled or diced into small cubes), reserving ¼ cup of cheese for later.
  • Add lemon juice (or lime), extra virgin olive oil, smoked paprika, and Italian seasoning.
  • Reheat everything on low heat, constantly stirring, to blend all the ingredients together. Season with salt and pepper.
• Assembly
  • Add cooked shrimp back to the skillet. Reheat gently, if needed.
  • When serving, top with the remaining feta cheese and chopped fresh basil.

Total Time : 30 to 40 minutes
Difficulty : Medium
For : 4 people

Source: https://juliasalbum.com/shrimp-orzo-feta/

1. Preheat the oven to 180 °C/350 °F/gas 4.
2. Place the whole leeks straight on to the bars of the oven for 40 minutes, or until blackened.
3. Meanwhile, remove the prawn heads, squashing the juices into a small bowl (sounds gross, but trust me!). Peel away the shells, leaving the tails on, then devein and put aside.
4. Place the prawn shells and heads into a small non-stick pan with 4 tablespoons of olive oil. Cook for 10 minutes on medium heat, squashing and turning regularly, to create a prawn oil, then discard the shells and heads.
5. Meanwhile, finely slice any larger mushrooms and tear the Pata Negra into small pieces (if needed), then carefully divide and thread the prawns, mushrooms and Pata Negra between 4 skewers (I sometimes like to use long woody rosemary sprigs), not packing them too tightly together.
6. Strip off and discard the outer leaves from the leeks, then finely chop the rest and place in a medium non-stick frying pan with the beans (juices and all) and the reserved prawn juices.
7. Bring to a simmer, then season to perfection with sea salt and 1 tablespoon of red wine vinegar, adding a splash of water to loosen, if needed.
8. Cook the skewers in a large non-stick frying pan on a medium-high heat (or on a barbecue) with a drizzle of olive oil for 5 minutes, or until golden and just cooked through, turning occasionally and lightly pressing down with a fish slice.
9. Spoon the beans onto a warm serving platter, then place the skewers on top and drizzle with the prawn oil, to serve.

Total time: 45 minutes
Difficulty: Not too tricky
Serves: 2 people