The classic French omelette — soft, shiny, rolled into a cylinder. Technique matters more than ingredients: beat and season the eggs before the pan (no time later), slice chives very thin, and start rolling as soon as the top is moist but not runny (slightly burnt is awful; don’t worry if the eggs don’t look fully scrambled — they finish as you roll). Extra butter at the end helps it slide. Inspired by Food Wishes (Chef John). Recipe: https://foodwishes.blogspot.com/2017/04/the-french-omelette-soft-shiny-and.html | Video: https://www.youtube.com/watch?v=qXPhVYpQLPA&t=285s


French Omelette

Eggs poached in a spiced tomato-pepper sauce with butter, cumin, paprika, and a touch of cayenne. Use less crushed tomato than a full large can so the sauce stays thick; make small wells in the sauce before adding the eggs. Serve with whole-grain toast.


Shakshuka eggs

Hearty vegetarian lasagne with layers of ricotta, sautéed broccoli, mushrooms, and fresh spinach in a rich homemade tomato sauce, topped with melted mozzarella and a little parmesan.

Veggie Lasagne

Creamy Tuscan chicken for 4: egg-dredged chicken in a sun-dried tomato, red pepper, and spinach cream sauce with white wine and parmesan. Best over penne; if you are not having pasta, a loaf of homemade bread is perfect for dipping in the sauce. About 40 minutes on the hob—no oven finish; ingredients follow Kitchen Sanctuary Tuscan chicken.

Tuscan Chicken

Layered sponge cake with vanilla mascarpone cream and a vodka-cognac syrup soak for moisture and flavor.

Tort

Classic layered tiramisu with pate a bombe yolk base, whipped whites with mascarpone, coffee-soaked ladyfingers, and cocoa finish.

Tiramisu

Fast sausage-style bolognese for two: onion, garlic, cherry tomatoes, tomato puree, and heavy cream tossed with tagliatelle and parmesan. Use good real-meat sausages — plain pork or Italian-style (fennel/Sicilian) work great; chorizo is a tasty option too. Remove the skins before cooking.

Tagliatelle with Quick Sausage Meat Bolognese

Garlic-marinated chicken breasts stuffed with sun-dried tomatoes, mozzarella, basil, and lemon zest, served with heavily seasoned baked potatoes.

Stuffed Chicken and Baked Potatoes

Fluffy buttermilk-style shortcake biscuits topped with macerated strawberries and lightly whipped cream. Amazing when done right.

Strawberry Shortcake

Creamy pasta with chicken breast, wilted spinach, gorgonzola, garlic, and a hint of nutmeg. Rich and simple.

Spinach and Gorgonzola Pasta

Meal-prep friendly burritos packed with homemade spiced pork sausage, scrambled eggs, sautéed peppers and onions, wilted spinach, and melted cheese. Make your own tortillas and serve with your favourite sauce.

Spinach and Pork Sausage Burrito

Fast spicy miso ramen with pork, shiitake mushrooms, green onions, shallot, ginger, sesame, red miso, and rich stock. Includes optional homemade dashi and finished with soft-boiled egg, corn, and chili oil.

Spicy Miso Ramen

Creamy-spicy chicken linguine with sun-dried tomatoes, garlic, chili, and parmesan. Butterfly the chicken, use finely chopped onion, add cream gradually while tasting, and reduce stock well before finishing.

Spicy Chicken Pasta

Rich pork-beef ragu with pancetta, equal-part onion-carrot-celery base, red wine, tomato puree, and stock tossed with spaghetti. Plate with a pasta stick/twirl for height.

Spagetti Ragu

Pork tenderloin cooked sous vide at 67°C with garlic, rosemary, butter, salt and pepper. Perfectly juicy and tender edge-to-edge, finished with a quick sear.

Sous Vide Pork Tenderloin

Sous vide pork tenderloin cooked through edge-to-edge, with carrots, mushrooms, and potato you can mash—the plate matches the photo (sliced tenderloin, carrots, sautéed mushrooms, mash). Pork needs its own times and temps; this setup is meant for tenderloin.

Sous Vide Pork Tenderloin with Vegetables

Pork loin cooked with mushrooms, onion, bell pepper, cream, and Knorr Fix Schab a la Stroganoff for a fast creamy skillet dinner. Serve over rice—or with warm homemade bread to mop up the sauce.

Schab a la Stroganoff with Bell Pepper

Deep roasted tomato soup with red onion, garlic, cayenne, and balsamic, finished with optional cream. Lovely with crusty bread—try our cheesy garlic bread recipe: https://getcookin.online/recipe/cheesy-bread

Roasted Tomato Soup

Simple old-school cookies made from rice cereal, eggs, margarine, sugar, and baking powder. Light, crispy outside, and soft inside.

Rice Cereal Cookies

Classic French toast made with a rich custard of eggs, cream, milk, cinnamon, brown sugar, and nutmeg. Keep the sweetness restrained and watch the custard quantity so the bread stays tender instead of soggy. Best eaten with something on the side.

Regular French Toast

Classic red wine pan sauce reduced with shallot, garlic, beef stock, and butter. Ideal for steak, roast meat, or mashed potatoes.

Red Wine Sauce

Classic French ratatouille with a rich roasted pepper and tomato sauce, topped with thinly sliced zucchini, eggplant, tomato, potato, onion, and pepper, slow-roasted and served with parmesan and parsley.

Ratatouille

Crispy pan-seared chicken quesadillas with a spiced marinade, plenty of melted cheese, and flour tortillas. Served with guacamole, salsa, and sour cream. Homemade tortillas are worth it if you have time.

Quesadillas

Classic Polish breaded pork schnitzel marinated overnight in milk for extra tenderness. Crispy golden crust, juicy inside, served with boiled potatoes, mini carrots glazed with rosemary and honey, and a mushroom-and-onion pan sauce.

Pork Schnitzel with Potatoes, Carrots and Mushrooms

Grilled, spiced chicken with rice and black beans, caramelized onions and cilantro. Measure the rice water carefully—the black beans in this pairing really carry the flavour.

Pollo a la Plancha

Homemade pizza on a fast dough: hot sugared yeast water for lift, optionally a pinch of diastatic malt, sauce that is simmered—not straight from the can—and seasoned hard, lots of cheese (gouda alone, mozzarella in long skinny slices alone, blends, pepperoni encouraged), garlic oil brushed on the rim straight from the oven. Rough pace: ~5 min mixing, 45+ min first rise, ~5 min handling, 30+ min second rest, then ~10 topping and baking.

Pizza

Creamy pepper sauce with shallot, black pepper, mustard, beef stock, and heavy cream. Best served with steak, chicken, or potatoes.

Pepper Sauce

Classic amatriciana style pasta with pancetta, tomato, chili, and pecorino/parmesan style finish. Use pancetta (not bacon) and proper long pasta for the best texture.

Pasta All'amatricana

Bright lemon pasta with garlic, chili, parmesan, and parsley. Move pasta to the pan 2 minutes before true al dente, finish over high heat so it keeps cooking, and balance lemon sourness with salt (optional butter for extra gloss).

Pasta al Limone

Classic garlic and olive oil pasta with parsley and chili. Keep garlic quantity generous, use less olive oil, never let garlic burn, and keep lemon subtle.

Pasta Aglio e Olio

Soft savory pancakes rolled with creamy spinach-ricotta filling and baked in tomato sauce with a spicy kick. Important: do not overfill each pancake or they tear and are harder to roll.

Pancakes with Spinach and Tomato Sauce

Savory spiced pancakes filled with soft turmeric potatoes and onion, served with yogurt and fresh coriander. Note: skip mustard seeds because they can splash dangerously in hot oil.

Pancakes with Potatoes

Soft sweet pancakes made with cottage cheese, measured flour, egg yolks, milk, and vanilla sugar, finished by folding in stiff egg whites for a lighter texture.

Pancakes with Cheese

Light ricotta pancakes folded with fresh blueberries and whipped egg whites, cooked in olive oil and butter, then finished with Greek yogurt, more berries, and runny honey—about 15 minutes for brunch.

Fluffy Blueberry Ricotta Pancakes with Yogurt

A base of rolled oats, chia seeds, milk, Greek yogurt and maple syrup refrigerated overnight — then customised into 6 flavours: Banana Bread, PB&J, Pina Colada, Mocha Latte, Chocolate Peanut Butter Cup, and Lemon Blueberry Pie. Each serving has ~310 cal, 12g protein, 45g carbs.

Overnight Oats 6 Ways

Sweet orange pancakes in the Crepes Suzette style with less sugar, more orange juice than zest, and a proper flambé using about 75 ml alcohol. Best served warm with ice cream and reduced orange sauce that almost disappears into a glossy chartreuse glaze.

Orange Crepes Suzette

Soft enriched bread rolls filled with Nutella. Shape into individual rolls, proof, and bake until golden.

Nutella Bread

Rich mushroom cream sauce with shallot, garlic, butter, stock, and heavy cream. Works well over chicken, pork, steak, or pasta.

Mushroom Cream Sauce

Two layers of crisp, chewy meringue filled with a rich whipped mascarpone cream. Everything must be well chilled.

Meringue Cake

Classic Polish apple cake on a shortcrust base with caramelized apples and a cinnamon crumble topping.

Luiza's Apple Cake

Thick, bakery-style chocolate chip walnut cookies inspired by Levain Bakery. Use a good dark chocolate with at least 65% cocoa.

Levain Chocolate Chip Cookies

Rich chocolate fondant cakes with a molten ganache center. Use 60% cacao chocolate and serve with ice cream, an intense non-sweet juice, or fresh fruit.

Lava Cake Fondant

Tall lasagne with a large volume of ragu (about 2 to 2.5 liters) so you can use all the bechamel and build height. Ragu ingredients are doubled (x2) to match the doubled bechamel batch. Use about 800 g minced meat total, half pork and half beef (about 400 g + 400 g). Bechamel takes time; go heavy on nutmeg. Cheese: about 100 g grated 50/50 parmesan and cheddar folded into the finished bechamel, plus up to about 100 g more of the same mix between layers (do not overload); optional mozzarella on top. Optional leek folded into the bechamel is a twist we recommend. Do not boil lasagne sheets like spaghetti: submerge them in salted water (warm is enough) and let them soak until they swell and absorb water—no dry sheets straight from the box. Three sheets per layer. When assembling, aim for about 2 parts red sauce to 1.25 parts white sauce by volume.

Lasagne

Classic American key lime pie with graham cracker crust, sweetened condensed milk, egg yolks, and tart key lime juice.

Key Lime Pie

Sweet and savory chicken glazed in honey, garlic, and soy. Serve with roasted/oven vegetables.

Honey Garlic Chicken

Crispy gouda cheese rolls filled with sautéed spinach, garlic, and creamy cheese for an elegant appetizer

Gouda Cheese Rolls with Spinach

Crispy gouda cheese rolls filled with ham, mayonnaise, and paprika for a savory appetizer

Gouda Cheese Rolls with Ham and Paprika

Simple garlic sauce made with yogurt, Winiary mayonnaise, fresh garlic, salt, and pepper. Good for wraps, grilled meat, fries, and sandwiches.

Garlic Sauce

Wok-fried rice with eggs, carrot, onion, green onions, peas, garlic, ginger, soy sauce, butter, and peanut oil. The rice is pushed until properly charred for smoky fried-rice flavor.

Egg Fried Rice

Rich duck ragu for egg pasta. The essential step: blend the sauce and juices from the duck roasting vessel until smooth, then pour into the main ragu for full depth of flavour.

Duck Ragu

Classic Croque Madame on tall bread with French ham, lots of Gruyere, a generous amount of bechamel that should look like too much, and a fried egg finished with a splash of water so the whites set without overcooking the yolk.

Croque Madame

Hearty cottage pie with a creamy mashed-potato topping and rich beef & vegetable filling. Serve with greens and a good wine.

Cottage Pie

Gordon-style bacon cheeseburger ready in about 20 minutes with a seared beef patty, lots of crispy bacon, cheddar, onion, tomato, lettuce, and a lighter spicy burger sauce that is better balanced than plain mayo and sriracha.

Classic Bacon Cheeseburger

Soft and fluffy Cinnabon-style cinnamon rolls with a buttery brown sugar filling and a rich mascarpone glaze poured on while still warm.

Cinnamon Rolls

Rich beef chili with beans and garlic, topped with mozzarella-filled pizza dough balls, baked until golden. Passata and stock add body and liquid; simmer uncovered until glossy and thick without extra oil. Optional cornstarch slurry tightens the sauce before baking.

Chili Con Carne with Cheesy Balls

Chicken marinated with honey and soy, cooked sous vide until juicy, then briefly seared; broccoli and rice on the side. Finish with white sesame seeds on the chicken only after cooking.

Chicken with Broccoli and Rice

Crisp-skinned chicken leg ballotine stuffed with cheese and basil, served over a seasoned cauliflower puree with a lemon-parsley chili dressing. Be patient when deboning and use a sharp knife precisely. Use less cheese than the original and always taste the puree for seasoning.

Chicken Leg Ballotine and Cauliflower Puree

For 8: butterflied chicken (even thickness, never pounded flat), spinach–cheese filling, puff pastry. Wild garlic and plenty of butter-garlic marinade; gentle sear. On the side: frozen baby carrots caramelised with butter, honey, rosemary, and a little salt and pepper.

Chicken in Puff Pastry with Spinach

Rich chicken curry with butternut squash, red onion, coconut milk, and curry powder. Homemade naan: simple dough from flour, warm water, and oil kneaded by hand, then cooked on a very hot pan and brushed with garlic–parsley butter.

Chicken Curry with Garlic Butter Naan

Soft milk bread with garlic-parsley butter and cheddar filling.

Cheesy Bread

Chinese-style red honey BBQ chicken marinated in a sticky soy-oyster glaze with five spice and ginger, then roasted until caramelised and glossy.

Easy Char Siew Chicken Roast

Fast cashew chicken with chicken thighs, toasted cashews, water chestnuts, celery, bell pepper, green onions, garlic, and ginger in a glossy soy–rice vinegar–honey sauce. Serve with rice; about 20 minutes.

Cashew Chicken

Creamy carbonara-style spaghetti with bacon, mushrooms, peas, chili, garlic, egg yolks, and cheese. Use plenty of garlic, cut bacon small so fat renders, keep pasta long for rolling, and finish with extra chili to taste.

Carbonara yet not really

Yogurt-marinated chicken thighs in a tomato–cream curry. Notes: use heavy cream at least 30% fat (you can use a bit less cream if you want it lighter); blend the sauce until it is completely smooth—no chunks; use about 80% of the measured ground spices if you like a gentler heat, and cook the spices in the oil until they are fragrant and properly “wake up” in the pan before adding tomatoes.

Butter Chicken

Penne layered with browned minced pork, onion, and mushrooms, broccoli, then a creamy Knorr Spaghetti 4 Cheeses with Broccoli sauce and grated cheese, baked until golden. Sweet paprika to finish.

Broccoli, Mushroom & Pork Pasta Bake

A hearty bacon, egg, and cheese breakfast burrito made with fluffy buttery scrambled eggs, crispy thick-cut bacon, and melted cheddar, all wrapped in a fresh homemade tortilla. Serve with your favourite sauce.

Breakfast Burrito

A proper BLT with lots of crisp bacon, juicy tomatoes, fresh lettuce, and mayonnaise on soft lightly toasted bread that stays in the background instead of dominating the sandwich.

BLT Sandwich

Classic beef Wellington with tenderloin, mushroom duxelles, prosciutto, crepe, and puff pastry. Important: trim or cut the beef so it actually fits inside the pastry. Sauce omitted here on purpose until a better version is chosen.

Beef Wellington

A simple, reliable pancake batter made with flour, milk, eggs, and a touch of sugar. Thin and golden, great for sweet or savoury fillings.

Basic Pancakes

Classic moist banana bread with overripe bananas, butter, eggs, and vanilla. Important: do not simply double the recipe in one loaf pan—the batter will not get the same lightness and texture. Mash the bananas lightly; a few chunky pieces are nice. You can fold in chopped nuts (walnuts, pecans, or similar) at the end if you like.

Banana Bread

Two strudels in puff pastry with spiced apples and golden raisins, a breadcrumb strip to soak juice, and powdered sugar to finish. Tips: thaw pastry fully so it does not crack; keep the dough cold while you work; use plain dry breadcrumbs; dice apples fairly small so rolling is easy; cut steam vents before baking so the top stays crisp; a pinch of cardamom or nutmeg in the filling is optional.

Apple Strudel

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