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Receipes

Greek Pasta Salad

  1. Gather the ingredients. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 10 minutes; rinse with cold water and drain well.

  2. Whisk olive oil, vinegar, garlic, lemon juice, oregano, salt, and pepper together in a bowl; set aside.
  3. Combine pasta, tomatoes, green and red peppers, onion, cucumber, olives, and feta cheese in a large bowl. Pour vinaigrette over pasta mixture and mix well.
  4. For best flavor, cover salad and chill in the refrigerator before serving to allow flavors to blend. Enjoy!
Credits to: allrecipes.com
https://www.allrecipes.com/recipe/176650/greek-pasta-salad/
Book #2125

Birthday Cupcakes

1. Line a 12-hole muffin tin with paper cases and heat the oven to 200C/180C fan/gas 6. Beat the butter and sugar together in a stand mixer, or use an electric whisk. Slowly whisk in the egg, a little at a time, along with a spoonful of the flour and the vanilla extract. Fold in the remaining flour, the baking powder and sprinkles. Divide the batter between the cases and bake for 18-20 mins until lightly golden and a skewer inserted into their centres comes out clean. Leave to cool for 5 mins in the tin, then transfer to a wire rack to cool fully.

2. For the buttercream, beat the butter using an electric whisk or in a stand mixer until softened slightly, then beat in the icing sugar in three additions until fully incorporated. Add a splash of water to loosen, then the vanilla extract. Spread the buttercream over the cooled cupcakes or spoon into a piping bag and pipe swirls on top. Decorate with more sprinkles. Will keep in an airtight container for three days.
Credits to: bbcgoodfood.com https://www.bbcgoodfood.com/recipes/birthday-cupcakes

BBQ Skewers

1. In a bowl, toss chicken cubes with olive oil, salt, and pepper until evenly coated.

2.Thread chicken and red pepper pieces onto skewers, alternating between them.

3. Heat a grill or skillet over medium-high heat. Cook skewers for about 10-12 minutes, turning occasionally, until chicken is fully cooked.

4. In a bowl, mix Greek yogurt with BBQ sauce until well combined.

5. To serve, spread a few tablespoons of the yogurt sauce on each plate. Place cooked skewers on top. Drizzle with a little olive oil. Serve with warmed pita bread.
Credits to: pinchofmania.com
https://www.pinchofmania.com/blog/bbq-chicken-and-red-pepper-skewers-on-yoghurt-bed

Tomato Pasta with Shrimp

1. Cook pasta as per package instruction. Drain and toss in a dash of olive oil. Keep aside. While draining reserve 1.5 cups of pasta cooking water.
 
2. Heat 1 tablespoon of oil in a heavy cast-iron skillet. Add drained shrimp. Season it with salt and pepper.
 
3. Cook shrimp undisturbed for 2 minutes on each side. Remove from the skillet and keep aside.
 
4. To the same pan heat the remaining oil. Add cherry tomatoes. Toss in medium-high heat.
5. Once the tomatoes are half cooked and small blisters appear on them, smash few tomatoes with the back of a spatula.
 
6. Add minced garlic, oregano, chilli flakes. Saute for a minute to get rid of the raw smell of garlic.
 
7. Add 1 cup of reserved pasta cooking water. Scrap the bottom of the pan. Let it cook for 1-2 minutes, until it has a slightly thick sauce-like consistency.
 
8. Add cooked shrimp, cooked pasta, and chopped basil.
 
Credit to: theflavoursofkitchen https://theflavoursofkitchen.com/cherry-tomato-pasta-with-shrimp/