- Salmon fillets - Garlic - Anchovy fillets (traditional) - Canned tomatoes or tomato passata - Black olives (pitted and chopped) - Capers (rinsed) - Olive oil - Red pepper flakes - Fresh parsley or basil - Salt and black pepper
1. Pat salmon dry, season lightly, and sear flesh-side down in olive oil until golden; remove and set aside. 2. In the same skillet, sauté minced garlic and anchovy fillets until the anchovies dissolve. 3. Add chopped olives, capers, and red pepper flakes, then stir in tomatoes and simmer to meld flavors. 4. Return salmon to the sauce, spoon sauce over the fillets, cover and gently simmer until salmon is cooked through (about 6–8 minutes). 5. Finish with chopped parsley or basil and serve with polenta, plain pasta, or steamed vegetables.
- Fresh salmon, minced - Stale bread or breadcrumbs - Eggs - Grated Parmesan - Garlic - Fresh parsley and/or basil - Olive oil - Canned tomatoes - Onion - Salt and black pepper - Optional: lemon zest
1. Combine minced salmon with soaked bread (squeezed dry), beaten egg, grated Parmesan, minced garlic, chopped herbs, lemon zest (optional), salt and pepper; form into golf-ball-sized meatballs. 2. Lightly brown meatballs in a skillet with olive oil in batches, then remove and set aside. 3. In the same skillet, sauté chopped onion and garlic, add canned tomatoes and simmer to make a sauce; season to taste. 4. Gently nestle meatballs into the simmering tomato sauce, cover and cook on low heat for 12–15 minutes until cooked through. 5. Garnish with chopped parsley, serve hot over pasta, polenta or with crusty bread.
- Salmon fillet or portions - New potatoes or waxy potatoes - Basil pesto (Pesto Genovese) - Cherry tomatoes (optional) - Olive oil - Salt and black pepper - Lemon slices (optional) - Fresh basil or parsley for garnish
1. Preheat oven to 200°C (400°F). Thinly slice potatoes and parboil or toss with oil, salt and a few minutes in the oven to begin softening. 2. Arrange a layer of potato slices in a baking dish, drizzle with olive oil and season. 3. Place salmon portions on the potato bed, spread a thin layer of pesto over each fillet and scatter halved cherry tomatoes if using. 4. Drizzle with a little olive oil, top with lemon slices if desired, and bake 18–25 minutes until potatoes are tender and salmon is cooked through. 5. Garnish with fresh basil or parsley and serve hot.
- 4 salmon fillets (about 6 oz / 170 g each) - 2 ripe tomatoes, thinly sliced or 1 cup cherry tomatoes halved - 1/3 cup fresh parsley, chopped - 2 cloves garlic, thinly sliced - 2 tbsp olive oil - 1 lemon (zest and juice) - Salt and freshly ground black pepper
1. Preheat oven to 400°F (200°C). Line a baking dish with a little olive oil. 2. Pat salmon dry, season both sides with salt and pepper, and place skin-side down in the dish. 3. Scatter sliced tomatoes and garlic over and around the fillets; drizzle with 1 tbsp olive oil and lemon juice. 4. Bake for 10–14 minutes, until salmon is just cooked through and flakes easily with a fork. 5. Meanwhile, combine chopped parsley, remaining olive oil and lemon zest; season lightly. 6. Spoon parsley mixture over the hot salmon and serve immediately.
- 1 lb (450 g) cooked salmon, flaked (poached, baked or canned) - 1 cup plain breadcrumbs - 1 large egg - 1/4 cup fresh parsley, chopped - 1 small onion, finely chopped (or 2 tbsp shallot) - 1 tbsp Dijon mustard or mayonnaise - Salt and pepper - 3 tbsp vegetable oil or butter for frying - Lemon wedges, for serving
1. In a bowl combine flaked salmon, breadcrumbs, beaten egg, chopped onion, parsley and mustard; season with salt and pepper. 2. Mix until the mixture holds together; if too dry add a little water or mayo, if too wet add a few more breadcrumbs. 3. Form into 6–8 equal patties and chill 10–15 minutes to set. 4. Heat oil in a skillet over medium heat. Fry patties 3–4 minutes per side, until golden and heated through. 5. Drain briefly on paper towel and serve hot with lemon wedges and a simple salad.
- 1 1/2 lb fresh salmon fillet, skin removed and cooked/flaked - 2 large eggs - 1/2 cup milk - 1 cup plain breadcrumbs - 1 small onion, finely chopped - 2 tbsp fresh parsley, chopped - 1 tbsp Dijon mustard - 1 tsp salt - 1/2 tsp black pepper - 2 tbsp butter or oil (for loaf pan)
1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or oil. 2. Flake cooked salmon into a large bowl, removing any bones. Add chopped onion and parsley. 3. In a separate bowl whisk eggs, milk and Dijon mustard; stir into salmon mixture. Add breadcrumbs, salt and pepper and mix until evenly combined. 4. Press mixture firmly into prepared loaf pan, smoothing the top. 5. Bake 45–55 minutes until set and golden on top; let rest 10 minutes before turning out and slicing. 6. Serve warm or at room temperature with lemon wedges or a simple dill sauce.
- 4 salmon fillets (6 oz each) - 2 large ripe tomatoes, seeded and diced - 1/4 cup fresh parsley, chopped - 1 small garlic clove, minced - 2 tbsp olive oil - 1 tbsp lemon juice - Salt and freshly ground black pepper
1. Preheat oven to 400°F (200°C). Place salmon fillets skin-side down on a baking sheet lined with foil or parchment; season with salt and pepper and a drizzle of olive oil. 2. In a bowl toss diced tomatoes with parsley, garlic, lemon juice, 1 tbsp olive oil, salt and pepper. Let sit a few minutes to meld. 3. Bake salmon 10–12 minutes (depending on thickness) until just opaque in the center. 4. Spoon tomato-parsley relish over each fillet and serve immediately with roasted potatoes or steamed vegetables.
- 2 lb ground beef (80/20) - 2 large eggs - 3/4 cup milk - 1 cup breadcrumbs - 1 medium onion, finely chopped - 1/2 cup fresh parsley, chopped - 2 tbsp Worcestershire sauce - 1 tsp salt - 1/2 tsp black pepper - 1/2 cup ketchup (for glaze) mixed with 1 tbsp brown sugar and 1 tsp mustard
1. Preheat oven to 350°F (175°C). In a large bowl combine ground beef, chopped onion, parsley, eggs, milk, breadcrumbs, Worcestershire, salt and pepper; mix gently until just combined. 2. Shape mixture into a loaf and place in a loaf pan or on a baking tray lined with foil. 3. Spread half the ketchup glaze over the top of the loaf. 4. Bake 55–70 minutes until internal temperature reaches 160°F (71°C); brush with remaining glaze in the last 10 minutes of baking. 5. Let rest 10 minutes before slicing. Serve with mashed potatoes and steamed vegetables.
- 4 large firm tomatoes - 1 cup cooked flaked salmon - 1/2 cup breadcrumbs - 1 egg, lightly beaten - 2 tbsp fresh parsley, chopped - 1/4 cup grated Parmesan or Pecorino (optional) - 1 small shallot or onion, finely chopped - 1 tbsp olive oil - Salt and pepper to taste
1. Preheat oven to 375°F (190°C). Slice tops off tomatoes and scoop out seeds and pulp; reserve a little pulp for the filling if desired. Lightly salt the insides and invert to drain. 2. In a bowl combine flaked salmon, breadcrumbs, egg, parsley, shallot, cheese (if using), reserved tomato pulp, olive oil, salt and pepper. Mix until cohesive. 3. Spoon filling into tomato shells, pressing gently; replace tops if liked. 4. Place tomatoes in a baking dish and bake 20–25 minutes until filling is set and tops are slightly browned. 5. Serve hot with a green salad or crusty bread.
- 4 salmon fillets (6 oz each) - 2 tomatoes, thinly sliced - 1/3 cup fresh parsley, chopped - 2 tbsp olive oil - 4 lemon slices - Salt and pepper
1. Preheat oven to 400°F (200°C). Cut 4 large parchment sheets. 2. Place a salmon fillet in the center of each sheet, season with salt and pepper. 3. Top each fillet with tomato slices, a sprinkle of chopped parsley, a drizzle of olive oil and a lemon slice. 4. Fold parchment to seal tightly into packets and place on a baking sheet. 5. Bake 12–15 minutes until salmon is cooked through; open packets carefully and serve.
- 4 salmon fillets - 3 tomatoes, coarsely chopped - 1 small onion, thinly sliced - 2 cloves garlic, sliced - 1/3 cup fresh parsley, chopped - 2 tbsp olive oil - Salt and pepper
1. Preheat oven to 375°F (190°C). In a bowl, toss tomatoes, onion, garlic, parsley, olive oil, salt and pepper. 2. Place salmon fillets in a baking dish and spoon the tomato mixture evenly over the fillets. 3. Bake uncovered 18–22 minutes until salmon is opaque and flakes easily. 4. Spoon pan juices over salmon and serve hot.
- 2 lb ground beef - 1 cup breadcrumbs - 2 eggs - 1/2 cup milk - 1/4 cup fresh parsley, chopped - 1 small onion, finely chopped - 1/2 cup ketchup (for glaze) plus extra for serving - 1 tsp Worcestershire sauce (optional) - Salt and pepper
1. Preheat oven to 350°F (175°C). In a large bowl, combine breadcrumbs and milk; let soak 2 minutes. 2. Add ground beef, eggs, parsley, chopped onion, Worcestershire sauce (if using), salt and pepper; mix gently until just combined. 3. Shape mixture into a loaf and place in a loaf pan or on a baking sheet. 4. Spread ketchup over the top. 5. Bake 55–65 minutes until internal temperature reaches 160°F (71°C); let rest 10 minutes before slicing.
- 1.8 lb ground beef - 1 cup breadcrumbs - 2 eggs - 1/3 cup milk - 1/3 cup fresh parsley, chopped - 1/2 cup grated Parmesan cheese (optional) - 1 jar (about 2 cups) tomato sauce or crushed tomatoes - 1 small onion, finely chopped - 2 cloves garlic, minced - Salt and pepper - 2 tbsp olive oil
1. Preheat oven to 350°F (175°C). Sauté onion and garlic in olive oil until soft; let cool slightly. 2. In a bowl, combine breadcrumbs and milk; add ground beef, eggs, parsley, Parmesan, sautéed onion and garlic, salt and pepper; mix gently. 3. Shape into a loaf and place in a baking dish; pour tomato sauce around (not over) the loaf. 4. Bake 60–70 minutes until cooked through (internal temp 160°F/71°C). 5. Let rest 10 minutes, slice and spoon pan sauce over each portion.
- 1 lb cooked salmon, flaked (canned or fresh) - 1 cup breadcrumbs (plus extra for coating) - 1 large egg - 2 tbsp milk - 1/4 cup fresh parsley, chopped - 1 tsp Dijon mustard or 1 tbsp mayonnaise (optional) - Salt and pepper - 2–3 tbsp oil for frying - Lemon wedges for serving
1. In a bowl, combine flaked salmon, 1 cup breadcrumbs, egg, milk, parsley, mustard/mayo (if using), salt and pepper; mix to bind. 2. Form mixture into 6–8 patties and lightly coat each in extra breadcrumbs. 3. Heat oil in a skillet over medium heat and fry patties 3–4 minutes per side until golden and heated through. 4. Drain on paper towel, serve with lemon wedges and a salad or vegetables.
- 1 1/2 lb (680 g) ground beef - 1 cup fresh breadcrumbs - 1/2 cup milk - 1 large egg - 1 small onion, finely chopped - 2 cloves garlic, minced - 2 tbsp chopped fresh parsley - 1 tsp salt - 1/2 tsp black pepper - 1/2 cup ketchup (for glaze) - 1 tbsp brown sugar (for glaze)
1. Preheat oven to 350°F (175°C). Lightly grease a loaf pan or line with parchment. 2. In a small bowl, soak breadcrumbs in milk for 2–3 minutes until softened. 3. In a large bowl combine ground beef, soaked breadcrumbs, egg, onion, garlic, parsley, salt, and pepper; mix gently until just combined. 4. Shape mixture into a loaf and place in the prepared pan. 5. Stir together ketchup and brown sugar; spread half the glaze over the top of the loaf. 6. Bake 55–65 minutes until internal temperature reaches 160°F (71°C). 7. Brush remaining glaze on top, bake 5 more minutes, then let rest 10 minutes before slicing.
- 1 1/2 lb (680 g) ground beef - 1 cup stale breadcrumbs - 1/2 cup milk - 2 large eggs - 1/2 cup grated Parmesan (optional) - 3 tbsp chopped fresh parsley - 2 cloves garlic, minced - Salt and black pepper to taste - 1 tbsp olive oil - 1 14-oz (400 g) can crushed tomatoes or passata - 1/2 small onion, finely chopped
1. Preheat oven to 375°F (190°C). Heat olive oil in a small skillet and soften onion and garlic for 3–4 minutes; cool slightly. 2. Soak breadcrumbs in milk until moistened. In a mixing bowl combine ground beef, soaked breadcrumbs, eggs, Parmesan (if using), parsley, sautéed onion and garlic, salt, and pepper; mix until just combined. 3. Shape into a loaf and place in a baking dish. 4. Pour crushed tomatoes around the loaf, spooning a little over the top; season sauce with salt and pepper. 5. Bake 45–55 minutes until internal temperature reaches 160°F (71°C) and sauce is bubbling. 6. Let rest 10 minutes, slice, and serve with spoonfuls of the tomato sauce and additional chopped parsley.
- 2 lb (900 g) ground beef - 1 cup breadcrumbs - 3/4 cup milk - 2 eggs - 1 small carrot, grated (optional) - 1 small onion, finely chopped - 3 tbsp chopped fresh parsley - 1 tsp Worcestershire sauce (optional) - Salt and pepper to taste - 1/2 cup ketchup or tomato sauce for topping
1. Preheat oven to 350°F (175°C). Combine breadcrumbs and milk in a bowl and let soak 3–4 minutes. 2. In a large bowl mix ground beef, soaked breadcrumbs, eggs, onion, grated carrot (if using), parsley, Worcestershire, salt, and pepper until just combined. 3. Shape into a loaf and place on a baking sheet or in a loaf pan. 4. Spread ketchup or tomato sauce over the top of the loaf. 5. Bake 60–75 minutes until a thermometer reads 160°F (71°C) in the center. 6. Rest 10 minutes before slicing and serve garnished with extra parsley.
- 4 salmon fillets (6 oz/170 g each) - Salt and pepper - 1–2 tbsp olive oil - 2 ripe tomatoes, seeded and diced - 1/4 cup chopped fresh parsley - 1 small shallot or 1/4 red onion, finely chopped - 1 tbsp lemon juice or red wine vinegar - Salt and pepper to taste
1. Combine diced tomatoes, parsley, shallot, lemon juice, salt, and pepper in a bowl; set salsa aside to marry. 2. Pat salmon dry, season both sides with salt and pepper. 3. Heat olive oil in a skillet over medium-high heat until shimmering. 4. Place salmon skin-side up (or skin-side down if preferred) and sear 3–4 minutes per side, adjusting until cooked to desired doneness. 5. Transfer salmon to plates and spoon the tomato-parsley salsa over each fillet before serving.
- 400 g spaghetti - 500 g cime di rapa (broccoli rabe), trimmed and cleaned - 3–4 anchovy fillets in oil - 3 garlic cloves, thinly sliced - 4 tbsp extra-virgin olive oil - 1 tsp red pepper flakes (adjust to taste) - Pecorino Romano or Parmigiano, grated, for serving (optional) - Salt to taste - Reserved pasta cooking water
1. Blanch the cime di rapa in boiling salted water for 3–5 minutes until tender; remove and set aside, reserving the blanching water. 2. In a large skillet, warm the olive oil, add garlic, anchovies and red pepper flakes; cook until anchovies dissolve and garlic is fragrant. 3. Add the blanched cime di rapa to the skillet, toss and lightly mash some leaves against the pan to integrate flavors; season with salt. 4. Cook spaghetti in the reserved blanching water until al dente, drain and toss with the cime di rapa mixture, adding a splash of pasta water to bind. Serve with grated Pecorino if desired.
- 400 g spaghetti - 3 medium zucchini, thinly sliced - 120–150 g Provolone del Monaco or aged provolone (or a mix with Parmigiano), grated - 4 tbsp extra-virgin olive oil (for frying) - Salt and freshly ground black pepper - Fresh basil leaves, torn - Reserved pasta cooking water
1. Fry the zucchini slices in hot olive oil in batches until golden and slightly caramelized; drain on paper towels and lightly salt. 2. Cook the spaghetti in salted water until al dente and reserve about 1 cup of pasta water before draining. 3. In a large bowl or pan off the heat, combine hot spaghetti with fried zucchini and most of the grated provolone/Parmigiano; add hot pasta water a little at a time and toss vigorously to create a creamy emulsion. 4. Season with pepper, finish with torn basil and extra grated cheese, and serve immediately.
- 400 g spaghetti - 300 g fresh spinach (or 250 g frozen, thawed and well-drained) - 200 g ricotta (preferably drained well) - 1 garlic clove, crushed - 2 tbsp extra-virgin olive oil - Zest of 1 lemon - Pinch of freshly grated nutmeg - 50 g Parmigiano-Reggiano, grated - Salt and freshly ground black pepper - Reserved pasta cooking water
1. Sauté the garlic in olive oil until fragrant, add the spinach and cook until just wilted; if using fresh, chop coarsely once cooled. Season lightly with salt and a pinch of nutmeg. 2. Stir ricotta with lemon zest, half the Parmigiano, salt and pepper to form a creamy filling. 3. Cook spaghetti until al dente, reserving some pasta water; drain and return to the pot off heat. 4. Fold the spinach and ricotta mixture into the hot spaghetti, adding pasta water as needed to loosen and coat the pasta; finish with remaining Parmigiano and serve.
- 400 g spaghetti - 2 cups packed fresh arugula (rocket) - 60 g walnuts, toasted - 1 garlic clove - 50 g Parmigiano-Reggiano, grated - 100 ml extra-virgin olive oil - Juice of 1/2 lemon - Salt and freshly ground black pepper - Reserved pasta cooking water
1. In a food processor, pulse arugula, toasted walnuts, garlic and cheese; with the motor running, stream in olive oil and lemon juice until a coarse, spreadable pesto forms. Season to taste. 2. Cook the spaghetti in salted water until al dente; reserve 1 cup pasta water and drain. 3. Combine hot spaghetti with the arugula–walnut pesto, tossing and adding reserved pasta water a little at a time to achieve a silky coating. 4. Adjust seasoning, finish with a drizzle of olive oil and extra cracked pepper, and serve.
- 400 g spinach spaghetti (fresh or dried spinach-infused spaghetti) - 60 g unsalted butter - 80 g Parmigiano-Reggiano, finely grated - Freshly ground black pepper - Pinch of grated nutmeg (optional) - Salt to taste - Reserved pasta cooking water
1. Bring a large pot of salted water to a boil and cook the spinach spaghetti until al dente; reserve about 1 cup of cooking water and drain. 2. In the now-empty hot pasta pot, melt the butter gently; add a splash of reserved pasta water to create a light emulsion. 3. Return the hot spaghetti to the pot, add grated Parmigiano and toss vigorously, adding more pasta water as needed to form a creamy coating. 4. Season with black pepper and a tiny pinch of nutmeg if using, taste for salt, and serve immediately.
- 12 jalapeños - 8 oz (225 g) cream cheese, softened - 1 cup shredded sharp cheddar - 1 tsp garlic powder - 1 tsp lime zest - 12 slices bacon, halved - Salt and black pepper
1. Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a rack on top. 2. Halve jalapeños lengthwise and remove seeds/membranes (leave some seeds for extra heat if desired). 3. Mix cream cheese, cheddar, garlic powder, lime zest, salt and pepper until smooth. 4. Fill each jalapeño half with the cheese mixture, mounding slightly. 5. Wrap each filled half with a bacon slice, securing with a toothpick, and place on the rack. 6. Bake 20–25 minutes until bacon is crisp and filling is bubbly; broil 1–2 minutes if extra browning is desired. Serve warm.
- 8 oz (225 g) cream cheese, softened - 1/2 cup sour cream - 1 cup shredded sharp cheddar - 3–4 jalapeños, seeded and finely chopped - 1/2 cup cooked bacon, chopped - 1 tsp lime zest - 1/2 tsp garlic powder - Green onions, sliced (for garnish) - Tortilla chips or crackers for serving
1. Preheat oven to 350°F (175°C). In a bowl, combine cream cheese and sour cream until smooth. 2. Stir in cheddar, chopped jalapeños, chopped bacon, lime zest and garlic powder; season to taste. 3. Spread mixture into a small baking dish and smooth the top. 4. Bake 20–25 minutes until hot and bubbly and edges are lightly golden. 5. Garnish with sliced green onions and additional crumbled bacon or lime zest. Serve immediately with chips.
- 24 mini sweet peppers - 8 oz (225 g) cream cheese, softened - 3/4 cup shredded cheddar - 1/3 cup cooked bacon, crumbled - 1 tsp lime zest - 1 tbsp chopped cilantro (optional) - Salt and black pepper
1. Preheat oven to 375°F (190°C). Halve mini peppers lengthwise and remove seeds. 2. Mix cream cheese, cheddar, half the crumbled bacon, lime zest, cilantro, salt and pepper. 3. Spoon filling into each pepper half and place on a baking sheet. 4. Top each stuffed pepper with remaining bacon. 5. Bake 12–15 minutes until filling is set and peppers are tender. Serve warm.
- 16 large white or cremini mushroom caps, stems removed - 8 oz (225 g) cream cheese, softened - 1/2 cup shredded cheddar - 2 jalapeños, finely chopped (seeds optional) - 1/2 cup cooked bacon, chopped - 1/4 cup panko breadcrumbs - 1 tsp lime zest - 1 tbsp olive oil - Salt and pepper
1. Preheat oven to 375°F (190°C). Brush mushroom caps with olive oil and place gill-side up on a baking sheet. 2. Combine cream cheese, cheddar, chopped jalapeños, half the bacon, lime zest, salt and pepper. 3. Fill each mushroom cap with the cheese mixture, pressing to mound slightly. 4. Sprinkle panko breadcrumbs over the filled mushrooms and top with remaining bacon. 5. Bake 18–22 minutes until mushrooms are tender and tops are golden. Serve hot.
- 12 jalapeños - 8 oz (225 g) cream cheese, softened - 1 cup shredded Monterey Jack or cheddar - 12 slices bacon, halved - 1 cup panko breadcrumbs - 1/3 cup grated Parmesan - 2 eggs, beaten - 1/2 cup all-purpose flour - 1 tsp lime zest - Oil for shallow frying or baking spray - Salt and pepper
1. Halve and seed jalapeños. Preheat oven to 400°F (200°C) if baking. 2. Mix cream cheese, shredded cheese, lime zest, salt and pepper. 3. Fill jalapeño halves with mixture and wrap each with a bacon half, securing with a toothpick. 4. Set up dredging stations: flour, beaten eggs, and panko mixed with Parmesan. Dredge each bacon-wrapped popper in flour, egg, then panko mixture. 5a. To bake: place on a rack-lined sheet, spray with oil, and bake 20–25 minutes until golden and bacon cooked. 5b. To fry: shallow-fry in 350°F (175°C) oil until golden and cooked through, drain on paper towels. Serve immediately.
- 4 large flour tortillas - 8 oz (225 g) cream cheese, softened - 1 cup shredded cheddar - 4 cooked bacon slices, crumbled - 2 jalapeños, seeded and finely chopped - 1 tsp lime zest - 2 tbsp chopped green onions - Salt and pepper
1. In a bowl, combine cream cheese, cheddar, chopped jalapeños, crumbled bacon, lime zest, green onions, salt and pepper until well mixed. 2. Spread an even layer of the mixture onto each tortilla, leaving a small border. 3. Tightly roll each tortilla into a log and wrap in plastic wrap. Chill at least 1 hour to firm up. 4. Unwrap and slice each log into 1-inch pinwheels. Arrange on a platter and serve chilled or at room temperature.
- 2 cups cooked shredded beef (leftover roast or minced beef) - 3 tbsp butter - 3 tbsp all-purpose flour - 1 1/2 cups milk - 1 small onion, finely chopped - Salt and freshly ground black pepper - Pinch of nutmeg (optional) - 2 eggs, beaten - 1 1/2 cups breadcrumbs - Vegetable oil for frying
1. Sauté the onion in butter until translucent, stir in flour and cook 1–2 minutes to form a roux. 2. Gradually whisk in milk until smooth, simmer until thickened into a thick béchamel; season with salt, pepper and nutmeg. 3. Stir shredded beef into the béchamel, cool mixture until firm (chill 1–2 hours). 4. Form chilled mixture into small logs or balls, dip in beaten egg, then roll in breadcrumbs. 5. Fry in hot oil (175–180°C / 350–360°F) until golden brown, drain on paper towels and serve hot.
- 1 lb ground beef - 1 small onion, grated - 1/2 cup breadcrumbs - 1/4 cup milk - 1 egg - 2 tbsp chopped fresh parsley - 1 tsp dried oregano - Salt and black pepper - Olive oil for frying
1. Soak breadcrumbs in milk until absorbed, then combine with ground beef, grated onion, egg, parsley, oregano, salt and pepper. 2. Mix gently until just combined; form into walnut-sized meatballs. 3. Heat olive oil in a skillet over medium heat and fry meatballs, turning, until evenly browned and cooked through (8–10 minutes). 4. Drain on paper towels and serve warm with lemon wedges or tzatziki.
- 4 eggs - 1 lb ground beef - 1/2 cup breadcrumbs (plus extra for coating) - 2 tbsp milk - 1 egg, beaten (for coating) - 1 small onion, finely chopped (optional) - Salt and black pepper - Vegetable oil for frying (or use oven at 200°C / 400°F)
1. Hard-boil the 4 eggs (7–8 minutes), cool in ice water and peel. 2. Mix ground beef with 1/2 cup breadcrumbs, milk, chopped onion (if using), salt and pepper until combined. 3. Divide meat into 4 portions, flatten each into a patty, wrap around each peeled egg to fully enclose. 4. Roll each wrapped egg in beaten egg, then in breadcrumbs. Fry in hot oil until browned and cooked through (or bake on a tray 25–30 minutes until golden). 5. Drain briefly and serve sliced or whole.
- 1 lb ground beef - 1/2 cup breadcrumbs - 1/4 cup milk - 1 egg - 2 garlic cloves, minced - 2 tbsp chopped parsley - Salt and black pepper - Olive oil for frying
1. Combine breadcrumbs and milk; let soak briefly. Mix with ground beef, egg, garlic, parsley, salt and pepper until just combined. 2. Shape into small, bite-sized meatballs. 3. Heat olive oil in a skillet over medium-high heat and fry meatballs in batches until browned and cooked through (6–8 minutes). 4. Drain on paper towels and serve hot with toothpicks and a side of simple tomato sauce or alioli.
- 1 1/2 lb (700 g) ground beef - 1 cup fresh breadcrumbs - 1/2 cup milk - 1 large egg - 1 small onion, finely chopped - 2 cloves garlic, minced - 2 tbsp Worcestershire sauce - 1 tsp salt - 1/2 tsp black pepper - 1/4 cup ketchup (plus 2–3 tbsp for glaze) - 1 tbsp fresh parsley, chopped (optional)
1. Preheat oven to 350°F (175°C). Lightly grease a loaf pan or line a baking sheet. 2. In a bowl, soak breadcrumbs in milk for a few minutes until softened. 3. Add ground beef, beaten egg, chopped onion, garlic, Worcestershire, salt, pepper and parsley to the breadcrumb mixture; mix gently until combined. 4. Shape mixture into a loaf and place in the prepared pan. Spread 2–3 tbsp ketchup over the top. 5. Bake 50–60 minutes, or until internal temperature reaches 160°F (71°C). 6. Let rest 10 minutes before slicing; spoon any pan juices over slices and serve.
- 1 1/2 lb (700 g) ground beef - 3/4 cup breadcrumbs - 1/3 cup milk - 1 large egg - 1 cup shredded mozzarella (or 8–10 slices) - 1/2 cup grated Parmesan - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 tsp dried basil - 1 tsp dried oregano - Salt and pepper to taste - 1/3 cup marinara sauce - 2 tbsp ketchup
1. Preheat oven to 350°F (175°C). Grease a loaf pan or line a baking sheet. 2. Soak breadcrumbs in milk. In a bowl combine beef, beaten egg, soaked breadcrumbs, Parmesan, onion, garlic, basil, oregano, salt and pepper; mix gently. 3. On parchment, form half the mixture into a rectangle. Place mozzarella in a log down the center, then cover with remaining meat mixture and seal edges. 4. Place loaf in pan. Mix ketchup and marinara and spread over the top. 5. Bake 55–65 minutes until internal temperature reaches 160°F (71°C). Let rest 10 minutes, slice and serve with extra warmed marinara if desired.
- 1 1/2 lb (700 g) ground beef - 3/4 cup breadcrumbs - 1/2 cup milk - 1 large egg - 1 small onion, finely chopped and lightly sautéed - 1/2 tsp ground allspice (or nutmeg) - 1 tsp salt - 1/2 tsp black pepper - 2 tbsp ketchup (for glaze) - 2 tbsp brown sugar (mixed with the ketchup for glaze) - 2 tbsp butter - 2 tbsp flour - 2 cups beef stock - Lingonberry jam (for serving)
1. Preheat oven to 350°F (175°C). Sauté onion until soft; let cool. 2. Soak breadcrumbs in milk. Combine ground beef, soaked breadcrumbs, beaten egg, sautéed onion, allspice, salt and pepper; mix gently and shape into a loaf. 3. Place loaf in a baking dish. Mix ketchup and brown sugar, brush over the top. 4. Bake 50–60 minutes until cooked through. Remove loaf and keep warm. 5. For gravy, melt butter in a pan, whisk in flour to form a roux, gradually add beef stock and simmer until thickened; season to taste. 6. Slice meatloaf, serve with gravy and a spoonful of lingonberry jam at the side.
- 1 1/2–2 lb ground beef - 1 cup breadcrumbs - 2 large eggs - 1/2 cup milk - 1 small onion, finely chopped - 2 cloves garlic, minced - 1/2 cup ketchup (plus extra for glaze) - 1 tbsp Worcestershire sauce - 1 tsp salt - 1/2 tsp black pepper - 2 tbsp brown sugar (for glaze) - 1 tbsp chopped parsley (optional)
1. Preheat oven to 350°F (175°C). Lightly grease a loaf pan or line a baking sheet. 2. In a large bowl, combine ground beef, breadcrumbs, eggs, milk, onion, garlic, ketchup, Worcestershire sauce, salt, pepper, and parsley; mix until just combined. 3. Shape the mixture into a loaf and place in the prepared pan. 4. Mix extra ketchup with brown sugar and spread over the top of the loaf. 5. Bake 55–65 minutes, or until internal temperature reaches 160°F (71°C). 6. Let rest 10 minutes before slicing and serving.
- 2 lb ground beef - 1 1/4 cup breadcrumbs - 2 eggs - 1/3 cup milk - 1 small onion, grated - 2 cloves garlic, minced - 3/4 cup ketchup (divided) - 3 tbsp brown sugar - 1 tsp salt - 1/2 tsp black pepper - 1 tsp Dijon mustard (optional)
1. Preheat oven to 350°F (175°C). Combine breadcrumbs and milk in a small bowl and let soak 5 minutes. 2. In a mixing bowl, stir together ground beef, soaked breadcrumbs, eggs, onion, garlic, salt, pepper, and Dijon until just blended. 3. Form into a loaf shape and place on a baking pan or in a loaf pan. 4. Combine 1/2 cup ketchup with brown sugar and brush over the top of the loaf. 5. Bake 1 hour or until internal temperature reaches 160°F (71°C), basting once with remaining ketchup if desired. 6. Rest 10 minutes before slicing to allow glaze to set.
- 1 1/2 lb ground beef - 1 cup breadcrumbs - 2 eggs - 1/3 cup milk - 1/2 cup onion, finely chopped - 2 cloves garlic, minced - 1/2 cup ketchup (plus extra for topping) - 1 tbsp Worcestershire sauce - 1 tsp salt - 1/2 tsp black pepper - Chopped parsley for garnish (optional)
1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin. 2. In a bowl, combine breadcrumbs and milk and let sit 2–3 minutes. Add ground beef, eggs, onion, garlic, ketchup, Worcestershire, salt, and pepper; mix gently. 3. Press mixture into the muffin cups, filling each about three-quarters full. 4. Spoon a little ketchup on top of each mini loaf. 5. Bake 25–30 minutes, until cooked through and internal temperature reaches 160°F (71°C). 6. Let rest a few minutes, then remove from tin and serve garnished with parsley.
- 2 lb ground beef - 1 cup breadcrumbs - 2 eggs - 1/2 cup milk - 1 small onion, finely chopped - 2 cloves garlic, minced - 1/2 cup ketchup (plus 1/4 cup for glaze) - 1 cup shredded sharp cheddar - 1 tbsp Worcestershire sauce - 1 tsp salt - 1/2 tsp black pepper
1. Preheat oven to 350°F (175°C). Line a baking sheet with foil. 2. In a bowl, mix breadcrumbs and milk; then add ground beef, eggs, onion, garlic, ketchup, Worcestershire, salt, and pepper until just combined. 3. On the foil, shape half the meat mixture into a rectangle, press shredded cheddar down the center, then top with remaining meat mixture and seal edges to encase the cheese. 4. Brush the top with the extra ketchup. 5. Bake 55–65 minutes, until internal temperature is 160°F (71°C). 6. Allow to rest 10 minutes before slicing to keep the cheese from spilling out excessively.
- 1 1/2 lb ground beef - 1/2 cup breadcrumbs - 1 egg - 2 tbsp milk - 1 small onion, finely chopped (half for patties, half for gravy) - 2 tbsp ketchup (in gravy) - 1 tbsp Worcestershire sauce - 1 tsp salt - 1/2 tsp black pepper - 2 cups beef broth - 1–2 tbsp flour or cornstarch (for thickening) - 2 tbsp butter or oil
1. In a bowl, combine ground beef, breadcrumbs, egg, milk, half the chopped onion, Worcestershire, salt, and pepper; form into 4-6 oval patties. 2. In a skillet, brown patties in butter or oil over medium-high heat until sealed (they need not be fully cooked); remove and set aside. 3. In the same skillet, add remaining onion and cook until softened; stir in ketchup and sprinkle flour, cooking 1 minute to form a roux. 4. Gradually whisk in beef broth, scraping browned bits, and simmer until slightly thickened. 5. Return patties to the skillet, spoon gravy over them, cover, and simmer 10–15 minutes until patties are cooked through. 6. Serve hot with mashed potatoes or egg noodles, spooning extra gravy over the top.
- 2 lb ground beef - 1 cup stale breadcrumbs - 2 eggs - 1/2 cup milk - 1 medium onion, diced (plus extra for gravy) - 2 cloves garlic, minced - 1/2 cup ketchup (for loaf and a little for gravy) - 1 tbsp Worcestershire sauce - 1 tsp salt - 1/2 tsp black pepper - 2 tbsp butter - 2 tbsp flour - 2 cups beef stock
1. Preheat oven to 350°F (175°C). Soak breadcrumbs in milk for a few minutes. 2. Mix ground beef, soaked breadcrumbs, eggs, diced onion, garlic, ketchup, Worcestershire, salt, and pepper until just combined; form into a loaf and place in a baking dish. 3. Bake 55–65 minutes until internal temperature reaches 160°F (71°C); remove loaf and keep warm. 4. In a skillet, melt butter and sauté extra diced onion until translucent; stir in flour and cook briefly. 5. Whisk in beef stock and a spoonful of ketchup, simmer until gravy thickens; season to taste. 6. Slice meatloaf, pour onion gravy over slices, and serve.
- Salmon fillets (skin-on) - Extra-virgin olive oil - Garlic cloves, thinly sliced - Baby spinach - Salt and freshly ground black pepper - Lemon wedges - Optional: a knob of butter for finishing
1. Pat salmon dry, season with salt and pepper. Heat a skillet over medium-high heat with a thin film of olive oil. 2. Place salmon skin-side down, press briefly to ensure contact, and cook until skin is crisp and the fish is cooked about two-thirds of the way through; flip and cook another 1–2 minutes. Remove and keep warm. 3. Lower heat to medium, add a little more olive oil (and butter if using) to the pan. Add sliced garlic and cook until fragrant but not browned. 4. Add spinach in batches, tossing with olive oil and garlic until just wilted. Season with salt and pepper. 5. Plate the garlic spinach and top with the salmon. Serve with lemon wedges for squeezing over the fish.
- Salmon fillets - Extra-virgin olive oil - Baby spinach - Shallot, finely chopped - Garlic, minced - Heavy cream - Grated Parmesan or Pecorino - Nutmeg, a pinch - Salt and pepper - Lemon zest (optional)
1. Preheat oven to 375°F (190°C). Sauté shallot and garlic in olive oil over medium heat until translucent. 2. Add spinach, cook until wilted, season with salt, pepper and a tiny pinch of nutmeg. Spread wilted spinach in an ovenproof dish. 3. Season salmon and sear briefly in a hot pan with olive oil to color both sides (optional). Place fillets on the spinach. 4. Stir cream and grated cheese into any residual pan juices, warm gently, then pour over the salmon and spinach. 5. Bake 10–15 minutes until salmon is opaque and the sauce is bubbling. Finish with lemon zest if desired and serve hot.
- Salmon fillets - Extra-virgin olive oil - Baby spinach - Lemon slices - Fresh dill or parsley - Garlic clove, smashed - A splash of white wine or fish stock (optional) - Salt and pepper - Parchment paper or foil
1. Preheat oven to 400°F (200°C). Cut parchment into large squares. 2. Place a handful of spinach in the center of each square, top with a salmon fillet. Drizzle with olive oil, season with salt and pepper. 3. Add a lemon slice, a sprig of dill (or parsley), smashed garlic, and a splash of white wine or stock. 4. Fold parchment to seal packets tightly. Place on a baking sheet and bake 12–15 minutes until salmon is cooked through and spinach is tender. 5. Cut open packets at the table and serve straight from the parchment.
- Salmon fillets - Extra-virgin olive oil - Baby spinach - Red onion, thinly sliced - Cherry tomatoes, halved - Capers or toasted pine nuts (optional) - Lemon juice - Dijon mustard - Salt and pepper
1. Make the vinaigrette: whisk olive oil, lemon juice, Dijon, salt and pepper. Reserve. 2. Preheat grill or grill pan and oil the grates. Brush salmon with olive oil, season, and grill skin-side down until grill-marked and cooked to preferred doneness. 3. In a skillet, warm a little olive oil over medium heat, add sliced onion and cook until soft. Add cherry tomatoes and cook briefly. 4. Add baby spinach to the skillet and toss with the warm onion and tomatoes until slightly wilted; remove from heat and toss with most of the vinaigrette so spinach remains warm. 5. Plate the warm spinach salad, top with grilled salmon, finish with remaining vinaigrette and optional capers or toasted pine nuts.
- 2–3 lb chicken wings (flats and drumettes) - Salt and black pepper - Vegetable oil for frying - 4 tbsp unsalted butter - 1 cup hot sauce (Frank's RedHot preferred) - 1/2 tsp garlic powder - Celery sticks, for serving - Blue cheese dressing, for serving
1. Pat wings dry, season with salt and pepper. Heat oil in a deep fryer or heavy pot to 375°F (190°C). 2. Fry wings in batches until golden and crisp, about 8–10 minutes per batch; drain on paper towels. 3. Meanwhile melt butter in a saucepan, stir in hot sauce and garlic powder until smooth. 4. Toss hot wings in the sauce to coat evenly. 5. Serve immediately with celery sticks and blue cheese dressing.
- 1 large bag tortilla chips - 1 lb ground beef - 1 packet taco seasoning (or homemade) - 2 cups shredded cheddar and Monterey Jack blend - 1 can refried beans (optional) - Pickled or fresh jalapeños - Salsa, sour cream, and guacamole for serving - Chopped cilantro and diced red onion (optional)
1. Preheat oven to 375°F (190°C). Cook ground beef in a skillet until browned; drain, add taco seasoning and a splash of water, simmer to thicken. 2. Spread a layer of chips on a baking sheet or ovenproof platter; dollop refried beans if using. 3. Sprinkle half the cheese, then half the seasoned beef, then another chip layer; top with remaining beef and cheese. 4. Bake until cheese is melted, about 8–10 minutes. 5. Top with jalapeños, salsa, sour cream, guacamole, cilantro, and onion before serving.
- 1 package cocktail sausages or mini hot dogs - 1 can refrigerated crescent roll dough (or puff pastry) - 1 egg beaten (for egg wash) - Yellow mustard and ketchup for serving
1. Preheat oven to 375°F (190°C). Unroll dough and cut into strips to wrap each sausage. 2. Wrap each cocktail sausage in a dough strip, seal edges, and place seam-side down on a baking sheet. 3. Brush with beaten egg for a golden finish. 4. Bake 12–15 minutes until pastry is puffed and golden. 5. Serve warm with mustard and ketchup.
- 4 large russet potatoes - Olive oil - Salt and black pepper - 1 1/2 cups shredded cheddar cheese - 6 slices bacon, cooked and crumbled - 1/2 cup sour cream - 3 green onions, thinly sliced
1. Preheat oven to 400°F (200°C). Scrub potatoes, prick with a fork, rub with oil and salt, and bake until tender, about 45–60 minutes. 2. Let cool slightly, cut potatoes in half lengthwise and scoop out most of the flesh, leaving a thin shell. Brush insides with oil and season. 3. Return shells to the oven, bakes 10 minutes to crisp. Fill with cheese and bacon, then bake until cheese melts, about 5–7 minutes. 4. Top with sour cream and green onions before serving.