Main courses

Ingredients:

• 450 g  ground beef or turkey

• 1 small onion, chopped

• 2 cloves of garlic, minced

• 1 can (400 g) of diced tomatoes

• 1 can (200 g) of tomato sauce

• 2 cups of water or chicken broth

• 8 lasagna noodles, broken into pieces

• 1 cup shredded mozzarella cheese

• 1 teaspoon Italian seasoning

• salt and pepper to taste

• optional: fresh basil for garnish

Instructions:

1.  In a large pot, cook the ground beef or turkey over medium heat until browned.  Add the chopped onion and minced garlic. Cook for another 2-3 minutes until the onion is soft.

2.  Pour the diced tomatoes and tomato sauce into the pot. Stir in the water or chicken broth and add the Italian seasoning. Season with salt and pepper.

3.  Break the lasagna noodles into pieces and add them to the pot. Stir well to make sure the noodles are covered with the sauce. Cover the pot and let it simmer for 15-20 minutes or until the noodles are tender. Stir occasionally so the noodles don’t stick to the bottom.

4.  Once the noodles are cooked, sprinkle the mozzarella and Parmesan cheese on top. Cover the pot for 2-3 minutes until the cheese melts.

5. Serve the lasagna in bowls and top with fresh basil if desired.

Ingredients:

• 600g ground beef 

• 400 gonion, finely chopped

• 2 cloves garlic, minced (optional)

• 1 tsp salt

• ½ tsp black pepper

• 500g phyllo dough sheets

• 100ml sunflower oil (or melted butter)

• 200ml sparkling water 

Instructions:

1. In a pan over medium heat, sauté the chopped onion in a little oil until soft.  Add the minced garlic and cook for another minute. Add the ground meat, breaking it apart with a spatula. Cook until brown, then season with salt and pepper. Let it cool slightly.

2. Lay out one sheet of phyllo dough and brush it lightly with the mixture of oil and sparkling water. Place another sheet on top and repeat.  Spread a thin layer of the meat filling along one edge of the phyllo sheets, then roll it tightly into a log. Y

3. You can keep the rolls straight or spiral them into a round baking dish.

4.  Repeat the process until you use all the meat and phyllo sheets. Arrange the rolls in a greased baking dish.

5.  Brush the top of the burek with a mix of oil and sparkling water for extra crispiness. Bake in a preheated oven at 200°C  for about 30–40 minutes or until golden brown.

6.  Let the burek cool slightly before cutting. Serve warm with yoghurt or sour cream.

Ingredients: 

Meatballs:

• 1/2 onion, fine chop

• 1 tsp olive oil

• 1kg  ground pork (or beef)

• 1/2 cup panko breadcrumbs

• 2 eggs

• 2 tbs fresh parsley, chopped

• 1/2 tsp cardamom

• 1/2 tsp ground nutmeg

• 1/4 tsp ground all spice

• 1 tsp garlic powder

• 1.5 tsp salt

• 1/4 tsp black pepper

Sauce:

• 4 tbs butter

• 3 tbs flour

• 2 cups beef broth

• 1 cup heavy cream

• 1 tbs Worcestershire sauce

• 1 tsp Dijon mustard

• salt + pepper to taste

Instructions

Meatballs:

1. Sauté your chopped onion in a little olive oil  for 2 minutes. In a large bowl combine the meatball ingredients with your hands. Form medium sized balls and place onto the baking sheet. Bake for 20 minutes.

Sauce:

1. On medium high heat, melt your butter in a pan and add the flour. Continuously whisk until it turns brown. Slowly add and whisk in the broth and then heavy cream.

2. Next, mix in the Worcestershire and Dijon mustard and bring everything to a boil. Lower heat to simmer and cook until your sauce thickens, stirring occasionally. Season with salt and pepper to taste.

3. Add the cooked meatballs to the pan and continue to simmer for another few minutes, drizzling them with the sauce.

4. Serve with mashed potatoes or rice.

Ingredients:

• 1/2 onion, finely diced

• 3 small zucchini, diced (pea-sized)

• 100 g ham, diced (pea-sized)

• 200 g sour cream

• 50 g butter

• 1 clove of garlic, minced

• 2 tablespoons Parmesan cheese, plus more for serving

• 500 g pasta (e.g., penne, fusilli, or spaghetti)

• 1/4 cup pasta cooking water

• Salt and pepper, to taste

Instructions:

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Before draining, reserve 1/4 cup of the pasta cooking water. Drain and set aside.

2.   In a large pan, melt the butter over medium heat. Sauté the onion until soft. Add the diced ham and cook for another minute. Stir in the diced zucchini and cook for about two minutes, stirring occasionally.

3.  Pour in the reserved pasta cooking water and add the sour cream. Stir well and cook for another five minutes, allowing the flavors to blend.

4. Add the minced garlic, Parmesan cheese, and season with salt and pepper to taste. Stir everything together.

5. Add the cooked pasta to the pan and mix well, ensuring the sauce coats the pasta evenly.

6. Plate the pasta and sprinkle with extra grated Parmesan cheese. Enjoy!