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Hey there everyone! Today I’m sharing my recipe for these delicious crispy honey garlic chicken tenders.🤤 They’re packed with so much flavour and have the best crunch! Video link: https://youtube.com/shorts/edoX5h3kfHU?feature=share Brine Ingredients 2 cups Water 1 Tbsp Salt 1 Tbsp White Sugar 1 tsp Black Pepper 1 tsp Chinese 5 Spice 2 Bay Leaves 1 tsp Garlic 1 tsp Ginger 1.5kg Chicken Tenderloins Wet Batter Ingredients 1/3 cup Flour 1/2 cup Water 1 egg Seasoned Flour Ingredients 2 cups Flour 1 tsp Chinese 5 Spice 1 tsp Paprika 1 tsp Black Pepper 2 tsp Chicken Powder 1 tsp Mustard Powder Honey Garlic Sauce Ingredients 1/2 cup Butter 1 Tbsp Garlic; minced 1/4 cup Honey 1 Tbsp Paprika 2 Tbsp Soy Sauce Optional: Chilli Flakes to taste Steps In a large bowl, combine the brine ingredients together. Add in the chicken tenderloins and ensure that they are fully submerged in the brine. Refrigerate 1 hour. In another bowl combine the wet batter ingredients and set aside for 1 hour. In a large bowl combine the seasoned flour ingredients. To prepare the honey garlic sauce melt the butter and add the garlic. Fry 2-3 minutes. Add in the honey, paprika and soy sauce and cook for another 2-3 minutes. Heat up neutral oil in a large pan. Remove the chicken from the brine and dip into the seasoned flour, then into the wet batter and coat again with the seasoned flour. Fry immediately until golden and crispy, 7-10 minutes. Remove and place on a wire rack to drain the excess oil. Brush the honey garlic sauce onto the fried chicken. Serve and enjoy!

Hey there everyone! Today I'm sharing my take on this delicious Mexican queso with baby shrimp. This was truly so amazing, so ooey-gooey, and an absolute must-try. Video link: https://youtu.be/vPEUqQ6SDqY Shrimp Ingredients 800g Shrimp; peeled and deveined 1 tsp Paprika 1 tsp Ground Cumin 1 tsp Black Pepper 1 tsp Salt 1 tsp Garlic; minced 2 Tbsp Olive Oil Queso Ingredients 1 White Onion; diced 2 Tomatoes; diced 2 Tbsp Olive Oil 1/2 cup Mozzarella; cubed 1/2 cup White Gouda; cubed 1 cup Cheddar; grated 1/2 cup Cream Cheese Steps Begin by combining the shrimp, paprika, cumin, black pepper, salt and garlic in a large bowl. Set aside to marinate for 30 minutes. In a large pan add in the olive oil and fry the shrimp until opaque. Remove from the pan. To the same pan add another 2 Tbsp of olive oil, onions and tomatoes. Fry 5-7 minutes. Add the the mozzarella cheese, white gouda, grated cheddar and cream cheese to the pan and allow the cheese to melt. Place the cooked shrimp on top of the queso and serve!

Hey everyone! Today I am sharing my super quick 30 minute Chicken Curry. It's so flavourful and delicious, and super quick to make! Video link: https://youtu.be/MFwMYOKbBjc Serving size: 4-6 people Marinade Ingredients 1kg Chicken Thighs/ Breasts; boneless and largely cubed 2 cloves Garlic; minced 1 Tbsp Curry Powder 1/3 cup Plain Yoghurt 1/2 Lemon; juice 1 tsp Salt Ingredients 2 Tbsp Olive Oil 1 Onion; finely diced 1 can Crushed Tomatoes 1 Tbsp Curry Powder 2 Tbsp Cream Steps In a large bowl combine the cubed chicken thighs/ breasts, garlic, curry powder, plain yoghurt, lemon juice and salt. Set aside and marinate for 30 minutes (optional). In a large pan add the olive oil and fry the chicken for 10 minutes. Add in the finely diced onions and cook until softened. Add in the crushed tomatoes and curry powder and cook for 10-15 minutes. Add in the cream and combine. Serve and enjoy!

Hey there everyone! Today I am sharing my recipe for the creamiest, most flavoursome and delicious hummus you'll ever make. Video link: https://youtu.be/2axNeVeMlWQ Serving Size: 12 people Ingredients 2 cans Chickpeas 1/2 cup Tahini 1 Lemon; juice 1 clove Garlic; minced 1/2 tsp Salt 3 Tbsp Olive Oil Chickpea Brine Start by straining the chickpeas, keeping the brine for later use if necessary. To a blender add the strained chickpeas, tahini, lemon juice, garlic, and salt. Blend until it forms a smooth paste, streaming the olive oil in while blending. If you want a thinner hummus, add 1 Tbsp of the brine at a time until you reach the consistency you are looking for. Serve with a sprinkling of paprika and drizzle of olive oil and enjoy! #hummus#vegan#veganrecipes#vegetarian#veganfood#hummuslover#hummusrecipe#besthummus#besthummusever#delicious#deliciousfood#delish#food#foodporn#foodphotography#foodvideo#lebanon#lebanesefood#middleeast#middleeasternfood#dips#snacks#snacktime#teencuisine#tasty

Hello everyone! Today I'm sharing my recipe for Bacalhau com Natas, a traditional Portuguese dish. It is so delicious, with the creamy potatoes, salty fish and the crispy bread crumb finish. Video link: https://youtu.be/bIfNu-5X-fQ Serving size: 8 people Potatoes Ingredients 750mℓ Neutral Oil 8 Potatoes; cubed Bacalhau (Cod Fish) Ingredients 5 Tbsp Olive Oil 2 Onions; sliced 2 cloves Garlic; minced 1kg Bacalhau; soaked, boiled and flaked White Sauce Ingredients 3 Tbsp Butter 3 Tbsp Flour 750mℓ Milk Salt to taste Black Pepper to taste 250mℓ Cream ¼ cup Bread Crumbs Steps Add neutral oil to a pan. When hot, add the potatoes and fry 7-10 minutes. Drain and set aside. To a pan add the olive oil, onions and garlic. Cook until softened. Add the flaked bacalhau (cod fish) and fry for 5 minutes. Add the butter and flour to a pot and cook for 3 minutes, whisking constantly. Add the milk bit by bit, stirring constantly until the sauce thickens. Season with salt and pepper to taste. When ready to assemble, add the cream to the white sauce and combine. Add the potatoes to the bacalhau (cod fish) and onions and combine. Add the white sauce to the potatoes and bacalhau (cod fish) and combine. Place the mixture in a Pyrex dish and sprinkle with breadcrumbs. Bake in the oven at 180°C/ 350°F for 30 minutes. Serve and enjoy!

Olá a todos! Hoje partilho a minha receita de Bacalhau com Natas. Esta receita é deliciosa. Vídeo: https://youtu.be/bIfNu-5X-fQ Servir: 8 pessoas Batatas Ingredientes 750mℓ óleo vegetal 8 batatas cortadas em cubos Bacalhau Ingredientes 5 colheres de sopa de azeite 2 cebolas cortadas às rodelas 2 dentes de alho picado 1 kilo de bacalhau demolhado, cozido e lascado Molho Branco Ingredientes 3 colheres de sopa de manteiga 3 colheres de sopa de farinha 750mℓ de leite Sal q.b Pimenta q.b 250mℓ natas ¼ copo de pão ralado Método Deite o óleo vegetal numa frigideira. Quando estiver quente junte as batatas em cubos. Frite por 7-10 minutos. Retire as batatas. Numa frigideira, coloque o azeite e junte a cebola cortada às rodelas e o alho. Deixe alourar. Junte o bacalhau lascado. Deixe refogar por 5 minutos. Num tacho, derreta a manteiga e junte a farinha. Deixe cozer por 3 minutos misturando sempre. Adicione o leite pouco por pouco misturando sempre até engrossar. Tempere com sal e pimenta. Adicione as natas ao molho branco. Junte as batatas ao bacalhau e envolva bem. Depois, acrescente o molho branco ao bacalhau e misture bem. Deite tudo num pirex. Polvilhe com o pão ralado. Leve ao forno (180°C/ 350°F) por trinta minutos.

Hey there everyone! Today I'm sharing this delicious Prawn Curry recipe that my grandma always makes for us! It's so flavourful and delicious and only takes about 15 minutes to make. You have to try it out! Video link: https://youtu.be/6yKIwD_DG4Q Serving size: 4 people Ingredients 2 Tbsp Olive Oil 1 Onion; finely diced 1 clove Garlic; minced 1.5 Tbsp Curry Powder 1/2 can Crushed Tomatoes Peri-Peri to taste Salt to taste 800g Prawns; tails 1/2 cup Coconut Milk Steps In a large pot, start by frying the diced onion in olive oil until it becomes soft. Add in the garlic and curry powder and cook for 2 minutes. Add in the crushed tomatoes, peri-peri and salt and cook 5 minutes. Add in the prawns and cook until they turn pink. When the prawns are pink, add in the coconut milk and cook for another 2 minutes. Serve with rice and enjoy!

Hey there everyone! Today I'm sharing this delicious Portuguese Pork Belly with Clams recipe. Carne de Porco à Alentejana is my absolute favourite Portuguese dish. It's bursting with flavour and is so super delicious!🤤 Video link: https://youtu.be/N42y7c8x0gA Video link: https://youtu.be/PE0uYgjww3w Serving size: 8 people Pork Ingredients 1 Pork Belly 2 tsp Salt 1 Tbsp Paprika 2 Tbsp Olive Oil 3/4 cup White Wine 3 Bay Leaves 3 cloves Garlic; minced 1 Lemon; juice Clams Ingredients 1kg Clams 3 Tbsp Salt Water Sauce Ingredients 2 Tbsp Olive Oil 1 Onion; finely diced 2 cloves Garlic; minced 50g Chorizo; sliced 1 can Crushed Tomatoes 3/4 cup White Wine 1/2 tsp Salt 1/4 cup Parsley; chopped Steps In a large, oven-safe dish add the pork belly, salt, paprika, olive oil, white wine, bay leaves, garlic and lemon juice. Marinate 1 hour, covered and refrigerated. To a large bowl add the clams, salt, and enough water to fully submerge the clams. The salty water will wash the clams well. Roast the pork belly at 180°C/350°F for 2.5 hours. In a pot fry the onions and garlic in olive oil for 3-5 minutes or until soft. Add in the chorizo, crushed tomatoes, and white wine. Simmer 7-10 minutes. Add the washed and drained clams and salt and cook 3-5 minutes. Add in the chopped parsley. Remove the pork from the oven and cut it into small pieces, about 3×5cm. Roast for an additional 15-20 minutes at 180°C/350°F. Add the clams and sauce to the pork. Serve and enjoy!

Hey there everybody! Today I thought I'd share one of my favourite dessert recipes, Peppermint Crisp Tart. It's an easy recipe with few ingredients, and such a crowd pleaser! It's the perfect dessert to take along to a party! Video link: https://youtu.be/h-vMOfhb0no Serving size: 8-10 people Ingredients 200g Shortbread Biscuits 3 Tbsp melted Butter 250mℓ Whipping Cream 350mℓ Caramel 130g Peppermint Chocolate Steps Blend shortbread biscuits into fine crumbs. Place the crumbs into a dish and add melted butter. Combine until crumbs have a wet-sand-like texture. Even out the layer of biscuits to form a crust. Place the whipping cream in a bowl and whip until stiff peaks form. Add caramel and combine. Add 100g grated peppermint chocolate into mixture and combine. Place the caramel mixture into the dish and even it out. Add 30g grated peppermint chocolate on top. Cover with plastic and chill for 3-4 hours/ overnight. Serve and enjoy!

Hey there everyone! Today I’m sharing my recipe for delicious Filipino Brisket with Bay Leaves and Onion Rings. This recipe is easy and fast, a perfect dish for a weeknight dinner! Video link: https://youtu.be/8LkgTm_8kRg Serving Size: 4-6 people Ingredients 1 Onion; sliced into thick rings 4 Tbsp Olive Oil 6 Bay Leaves 600g Rib-Eye Steak; sliced into thin steaks 4 Tbsp Soy Sauce 3 cloves Garlic; minced 1 Lemon; juice Salt to taste Black Pepper to taste 1/3 cup Water Steps Start by slicing the onion into thick rings. Fry the onion rings in 2 Tbsp of olive oil on low heat for 5 minutes. Add in the bay leaves and allow the onions to soften over low heat. Once the onions have softened, add in the soy sauce, garlic, and lemon juice. Sprinkle the steaks with salt and black pepper to taste. Add the water to the sauce and allow it to bubble on low heat, 5-7 minutes. Fry the steaks in 2 Tbsp of olive oil, 2-3 minutes on each side. Add the sauce to the steak. Serve and enjoy!