Veal Parmesan with Tomato Sauce

Hi friends! Today, I’m sharing a classic Italian-American dish that’s easy to make and so delicious: Veal Parmesan with Tomato Sauce. This recipe is perfect for a comforting dinner, and it’s one of my favourites. Let’s get started!

Ingredients (Serves 4)

• 4 thin veal cutlets (about 150g each)
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 2 eggs (beaten)
• 1/2 cup all-purpose flour
• 1/2 cup vegetable oil (for frying)
• 1 cup tomato sauce
• 1 cup shredded mozzarella cheese
• Salt and pepper to taste

Steps to Make Veal Parmesan

1. Prepare the veal cutlets:

• Pat the veal cutlets dry with a paper towel.
• Lightly season both sides with salt and pepper.

2. Set up the breading station:

• Place the flour on one plate.
• In a shallow bowl, beat the eggs.
• On another plate, mix the breadcrumbs, Parmesan cheese, oregano, and garlic powder.

3. Bread the veal:

• First, coat each veal cutlet in the flour, shaking off any excess.
• Next, dip it into the beaten eggs, ensuring it’s fully coated.
• Finally, press it into the breadcrumb mixture, coating both sides well.

4. Fry the veal:

• Heat the vegetable oil in a large skillet over medium heat.
• Add the breaded veal cutlets and fry for 2-3 minutes on each side until golden brown.
• Remove and place on a paper towel-lined plate to drain excess oil.

5. Assemble the dish:

• Preheat your oven to 180°C (350°F).
• Spread a thin layer of tomato sauce on the bottom of a baking dish.
• Place the fried veal cutlets on top.
• Spoon more tomato sauce over each cutlet.
• Sprinkle shredded mozzarella cheese evenly over the top.

6. Bake:

• Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.

7. Serve:

• Serve the veal Parmesan hot, with a side of pasta, salad, or garlic bread.

Cooking Tips

• If you like extra cheese, sprinkle more Parmesan on top before baking.
• For a healthier option, bake the breaded veal instead of frying it.
  
  

I hope you enjoy making this simple and delicious Veal Parmesan with Tomato Sauce. It’s sure to impress. Let me know how it turned out in the comments. Happy cooking!

Veal Ragout with Mushrooms

Hi friends! Today, I’m sharing a comforting and hearty recipe: Veal Ragout with Mushrooms. This dish is perfect for a cosy dinner and is super easy to make at home. Let’s cook together!

Ingredients (Serves 4)

• 500g veal (cut into bite-sized cubes)
• 2 cups mushrooms (sliced)
• 1 medium onion (chopped)
• 2 garlic cloves (minced)
• 1 cup beef or vegetable stock
• 1/2 cup heavy cream
• 2 tablespoons olive oil
• 1 tablespoon all-purpose flour
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley (optional, for garnish)

To Serve:

• Mashed potatoes, rice, or fresh bread

Steps to Make Veal Ragout with Mushrooms

1. Prepare the veal:

• Pat the veal cubes dry with a paper towel and season with salt and pepper.

2. Brown the veal:

• Heat 2 tablespoons of olive oil in a large pot or deep pan over medium heat.
• Add the veal cubes and cook for 5-6 minutes, stirring occasionally, until they are golden brown.
• Remove the veal and set aside on a plate.

3. Sauté the onions and mushrooms:

• In the same pot, add the chopped onion and cook for 3-4 minutes until softened.
• Add the sliced mushrooms and cook for another 5 minutes until they release their moisture and turn golden.
• Stir in the minced garlic and cook for 1 minute.

4. Make the sauce:

• Sprinkle 1 tablespoon of flour over the mushrooms and onions. Stir well to coat.
• Slowly pour in the beef or vegetable stock while stirring to avoid lumps.
• Add the paprika and dried thyme. Stir to combine.

5. Simmer the ragout:

• Return the browned veal to the pot.
• Cover the pot with a lid and let it simmer on low heat for about 30-40 minutes, stirring occasionally.

6. Add the cream:

• Once the veal is tender, stir in the heavy cream and let it cook for another 5 minutes.

7. Serve:

• Taste the sauce and adjust the seasoning with salt and pepper if needed.
• Serve the veal ragout hot, garnished with fresh parsley if desired, alongside mashed potatoes, rice, or bread.

Tips for Success

• For extra flavour, add a splash of white wine when adding the stock.
• If you prefer a thicker sauce, simmer the ragout uncovered for the last 10 minutes.
• Feel free to add other vegetables, like carrots or celery, for more variety.
  
  

This Veal Ragout with Mushrooms is one of my favourite comfort foods. It’s simple, flavorful, and always a hit at the dinner table. Let me know how your ragout turns out in the comments below. 

 Happy cooking!

Stuffed Veal Rolls with Spinach and Cheese

 

Hi friends! Today, I’m sharing a fun and delicious recipe: Stuffed Veal Rolls with Spinach and Cheese. This dish is simple to make and looks super fancy, perfect for impressing your family or guests. Let’s get cooking!

Ingredients (Serves 4)

• 4 thin veal cutlets (about 150g each)
• 1 cup fresh spinach (chopped)
• 1/2 cup grated mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 garlic clove (minced)
• 1 tablespoon olive oil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup tomato sauce
• Toothpicks or kitchen twine

Steps to Make Stuffed Veal Rolls with Spinach and Cheese

1. Prepare the filling:

• Heat 1 tablespoon of olive oil in a pan over medium heat.
• Add the minced garlic and cook for 1 minute until fragrant.
• Add the chopped spinach and cook for 2-3 minutes until wilted.
• Remove from heat and let it cool slightly.
• In a bowl, mix the cooked spinach with mozzarella, Parmesan, oregano, salt, and pepper.

2. Flatten the veal cutlets:

• Place each veal cutlet between two sheets of plastic wrap.
• Use a meat mallet or rolling pin to gently pound the cutlets until they are about 1/4 inch thick.

3. Stuff the veal:

• Lay each veal cutlet flat on a clean surface.
• Spoon the spinach and cheese mixture onto the centre of each cutlet.
• Roll the veal tightly around the filling. Secure the rolls with toothpicks or kitchen twine.

4. Sear the rolls:

• Heat a pan with a little olive oil over medium heat.
• Place the veal rolls in the pan and cook for 2-3 minutes on each side until browned.

5. Cook with tomato sauce:

• Pour the tomato sauce into the pan, covering the veal rolls.
• Reduce the heat to low, cover the pan with a lid, and let the rolls simmer for 15-20 minutes.

6. Serve:

• Remove the toothpicks or twine before serving.
• Serve the stuffed veal rolls hot, with a side of pasta, rice, or a fresh salad.

Cooking Tips

• You can use different cheeses, like feta or ricotta, for a unique flavour.
• Add fresh herbs like basil or parsley to the filling for extra freshness.
• For a crispy finish, sprinkle a little extra Parmesan on top and broil the rolls for 2-3 minutes.
  
  

This Stuffed Veal Rolls with Spinach and Cheese recipe is a great way to turn simple ingredients into a restaurant-worthy dish. I hope you enjoy making it as much as I do. Let me know how it turned out in the comments.  Happy cooking!

Grilled Veal Chops with Garlic Butter

 

Hi friends! Today, I want to share a quick and flavorful dish: Grilled Veal Chops with Garlic Butter. This recipe is perfect for a special dinner or when you want something easy but impressive. Let’s get started!

Ingredients (Serves 4)

• 4 veal chops (about 2 cm thick)
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon dried rosemary or thyme (optional)

For the Garlic Butter:

• 4 tablespoons unsalted butter (softened)
• 2 garlic cloves (minced)
• 1 tablespoon fresh parsley (chopped)
• 1/2 teaspoon lemon juice

Steps to Make Grilled Veal Chops with Garlic Butter

1. Prepare the veal chops:

• Pat the veal chops dry with a paper towel.
• Rub olive oil over both sides of the chops.
• Season with salt, pepper, and rosemary or thyme (if using).
• Let the chops sit for 10-15 minutes at room temperature to absorb the flavours.

2. Make the garlic butter:

• In a small bowl, mix the softened butter, minced garlic, chopped parsley, and lemon juice.
  
• Stir until everything is well combined. Set aside.

3. Preheat the grill:

• Heat your grill or grill pan to medium-high heat. If using a grill pan, lightly oil it to prevent sticking.

4. Grill the veal chops:

• Place the veal chops on the grill.
• Cook for 4-5 minutes on each side for medium doneness. (Cook longer if you prefer well-done.)
• Use a meat thermometer to check the temperature:
  1. 60°C (140°F) for medium
  2. 70°C (160°F) for well-done

5. Add the garlic butter:

• While the chops are still hot, spread a dollop of garlic butter on top of each chop.
• Let the butter melt over the veal for extra flavour.

6. Rest and serve:

• Allow the veal chops to rest for 5 minutes before serving. This keeps them juicy.
• Serve with a side of roasted vegetables, mashed potatoes, or a fresh salad.

Tips for Success

• If you don’t have a grill, you can cook the veal chops in a skillet on the stovetop or bake them in the oven at 200°C (400°F) for 15-20 minutes.
  
  
• For extra flavour, marinate the veal chops in olive oil, garlic, and herbs for 1 hour before grilling.

This Grilled Veal Chops with Garlic Butter recipe is simple, elegant, and full of flavour. I hope you give it a try and enjoy every bite! Let me know in the comments how it turned out for you. 

 Happy grilling!

Veal Stroganoff

Hi friends! Today, I’m excited to share a delicious and creamy dish that’s a true classic: Veal Stroganoff. It’s easy to make, full of flavour, and perfect for a cosy dinner. Let’s cook this together!

Ingredients (Serves 4)

• 500g veal (cut into thin strips)
• 1 medium onion (chopped)
• 1 cup mushrooms (sliced)
• 2 garlic cloves (minced)
• 2 tablespoons olive oil or butter
• 1 tablespoon all-purpose flour
• 1 cup beef stock
• 1/2 cup sour cream
• 1 teaspoon Dijon mustard (optional)
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley (optional, for garnish)

To Serve:

• Cooked rice, pasta, or mashed potatoes

Steps to Make Veal Stroganoff

1. Prepare the veal:

• Cut the veal into thin strips about 1-2 cm wide.
• Season the veal with a pinch of salt and pepper.

2. Sauté the veal:

• Heat 2 tablespoons of olive oil or butter in a large pan over medium heat.
• Add the veal strips and cook for 3-4 minutes until lightly browned.
• Remove the veal from the pan and set it aside on a plate.

3. Cook the onions and mushrooms:

• In the same pan, add the chopped onion and cook for 3 minutes until soft.
• Add the sliced mushrooms and cook for another 5 minutes until golden brown.
• Add the minced garlic and cook for 1 minute.

4. Make the sauce:

• Sprinkle 1 tablespoon of flour over the onions and mushrooms. Stir well to coat.
• Slowly pour in the beef stock, stirring constantly to avoid lumps.
• Add the paprika and Dijon mustard (if using). Stir to combine.

5. Add the veal and sour cream:

• Return the cooked veal to the pan.
• Stir in the sour cream and mix until the sauce is smooth and creamy.
• Simmer for 5-7 minutes on low heat, stirring occasionally, until the veal is tender.

6. Taste and serve:

• Taste the sauce and adjust salt and pepper if needed.
• Garnish with fresh parsley if you like.
• Serve hot over rice, pasta, or mashed potatoes.

Cooking Tips

• Don’t overcook the veal; it should remain tender.
• If the sauce is too thick, add a splash of water or extra stock.
• For a richer flavour, use heavy cream instead of sour cream.
  
  

I hope you enjoy this simple and creamy Veal Stroganoff! It’s one of my go-to recipes for a quick yet comforting dinner. Let me know how it turned out for you in the comments.  Happy cooking!

Braised Veal with Vegetables

 

Hi friends! Today, I’m sharing a simple and tasty recipe: Braised Veal with Vegetables. This hearty and comforting dish is perfect for a family dinner or when you want something warm and satisfying. Let’s get started!

Ingredients (Serves 4)

• 500g veal (cut into medium-sized chunks)
• 2 medium carrots (sliced into rounds)
• 2 medium potatoes (cut into cubes)
• 1 medium onion (chopped)
• 2 garlic cloves (minced)
• 1 cup beef or vegetable stock
• 1/2 cup canned tomatoes or tomato puree
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 bay leaf
• Salt and pepper to taste

Steps to Cook Braised Veal with Vegetables

1. Prepare the ingredients:

• Chop the vegetables into bite-sized pieces.
• Pat the veal dry with a paper towel and season it with salt and pepper.

2. Brown the veal:

• Heat 2 tablespoons of olive oil in a large pot or deep pan over medium heat.
• Add the veal chunks and cook until they are browned on all sides (about 5-7 minutes).
• Remove the veal and set it aside on a plate.

3. Cook the onions and garlic:

• In the same pot, add the chopped onion and cook for 3 minutes until soft.
• Add the minced garlic and cook for another minute.

4. Add the stock and tomatoes:

• Pour in the beef or vegetable stock and stir in the canned tomatoes or tomato puree.
• Add the thyme, paprika, and bay leaf. Mix well.

5. Combine everything:

• Return the veal to the pot and add the sliced carrots and potatoes.
• Bring the mixture to a gentle boil.

6. Simmer gently:

• Reduce the heat to low, cover the pot with a lid, and let it simmer for about 1.5 hours.
• Stir occasionally to ensure nothing sticks to the bottom of the pot.

7. Check for doneness:

• After 1.5 hours, check if the veal is tender and the vegetables are soft. If not, cook for another 15-20 minutes.

8. Taste and serve:

• Taste the sauce and adjust the salt and pepper if needed.
• Serve hot with fresh bread, rice, or your favourite side dish.

I hope you enjoy making and eating this delicious Braised Veal with Vegetables! It’s a simple recipe that anyone can make at home. Let me know how it turns out in the comments. Happy cooking!

Indian Butter Chicken Recipe

 

Hi everyone! Today, I want to share a simple recipe for one of my favourite Indian dishes: Butter Chicken! This creamy, mildly spiced curry is perfect for anyone who loves rich and flavorful meals. Let’s make it together at home—it’s easier than you think!

Ingredients (Serves 4)

For the Chicken Marinade:

• 500g boneless chicken (cut into bite-sized pieces)
• 1/2 cup plain yogurt
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon chilli powder (adjust to taste)
• Salt to taste

For the Curry:

• 2 tablespoons butter
• 1 tablespoon vegetable oil
• 1 medium onion (finely chopped)
• 2 garlic cloves (minced)
• 1 teaspoon grated ginger
• 1 teaspoon garam masala
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1 cup tomato purée (or canned tomatoes blended smooth)
• 1/2 cup heavy cream (or coconut milk for a lighter option)
• 1/2 cup water
• Fresh cilantro (optional, for garnish)
• Salt to taste

Steps to Make Indian Butter Chicken

1. Marinate the chicken:

• In a bowl, mix the yoghurt, garlic paste, ginger paste, cumin, coriander, turmeric, chilli powder, and salt.
• Add the chicken pieces and mix well to coat.
• Cover the bowl and let the chicken marinate in the fridge for 30 minutes (or up to 4 hours for deeper flavour).

2. Cook the chicken:

• Heat a large pan over medium heat. Add 1 tablespoon of oil.
• Add the marinated chicken and cook for 5-7 minutes until the pieces are browned and mostly cooked through. Remove the chicken and set it aside.

3. Make the curry base:

• In the same pan, melt 2 tablespoons of butter over medium heat.
• Add the chopped onion and cook for 3-4 minutes until soft and golden.
• Add the minced garlic and grated ginger, and cook for another minute.

4. Add spices and tomatoes:

• Stir in the garam masala, cumin, and paprika. Cook for 30 seconds to release the aroma.
• Pour in the tomato purée and mix well. Let it simmer for 5 minutes until the sauce thickens slightly.

5. Add cream and chicken:

• Stir in the heavy cream and water to make the sauce smooth and creamy.
• Add the cooked chicken pieces back into the pan. Simmer for 10 minutes, stirring occasionally, until the chicken is fully cooked and tender.

6. Taste and serve:

• Taste the curry and adjust salt or spices if needed.
• Garnish with fresh cilantro if you like. Serve hot with basmati rice or naan bread.
  
  

I hope you enjoy making and eating this delicious Butter Chicken! Let me know in the comments how it turned out. Happy cooking!

Roast lamb with red pepper

Roast lamb with red pepper is a delicious and easy-to-make dish, perfect for any special occasion or a cosy family dinner. The lamb becomes juicy and flavorful, while the roasted red peppers add a sweet and smoky touch. Follow this step-by-step recipe to make it at home!

Ingredients (Serves 4-6)

• 1.5kg lamb shoulder or leg (bone-in or boneless)
• 3 red bell peppers (sliced into large pieces)
• 4 garlic cloves (minced)
• 2 tablespoons olive oil
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon paprika (optional, for extra flavour)
• Juice of 1 lemon
• Salt and pepper to taste

Steps to Make Roast Lamb with Red Pepper

1. Preheat the oven:

• Preheat your oven to 180°C (350°F).

2. Prepare the lamb:

• Place the lamb on a large baking tray or roasting pan.
• Rub the minced garlic, rosemary, thyme, paprika (if using), salt, and pepper all over the lamb.
• Drizzle 1 tablespoon of olive oil and the lemon juice on top. Massage the seasonings into the meat for extra flavour.

3. Add the red peppers:

• Place the sliced red bell peppers around the lamb on the baking tray.
• Drizzle the remaining 1 tablespoon of olive oil over the peppers. Sprinkle a little salt and pepper on them.

4. Roast the lamb:

• Put the tray in the preheated oven. Roast for about 1.5 hours for medium doneness, or longer if you prefer the lamb more well-done.
• Halfway through cooking (about 45 minutes), baste the lamb with its juices to keep it moist.

5. Check the lamb:

• Use a meat thermometer to check the internal temperature of the lamb.
  1. For medium doneness: 60-65°C (140-150°F).
  2. For well-done: 70-75°C (160-170°F).
• If you don’t have a thermometer, cut into the thickest part of the lamb to check if it’s cooked to your liking.

6. Rest the lamb:

• Remove the lamb from the oven and cover it with foil. Let it rest for 10-15 minutes before slicing. This helps the juices settle, making the meat tender.

7. Serve and enjoy:

• Slice the lamb and serve it with the roasted red peppers. Pair it with mashed potatoes, rice, or a fresh salad for a complete meal.

This roast lamb with red pepper recipe is simple yet flavorful, making it a great centrepiece for your dinner table. Enjoy cooking and sharing it with loved ones! 

Veal with Prunes Recipe

 

This simple and delicious recipe for veal with prunes is perfect for a cosy dinner. The veal becomes tender, and the sweet prunes add a rich flavour to the dish.    Let’s cook!

Ingredients (Serves 4)

• 500g veal (cut into medium-sized pieces)
• 150g dried prunes
• 1 medium onion (chopped)
• 2 garlic cloves (minced)
• 2 tablespoons olive oil
• 1 cup beef or vegetable stock
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme (or fresh thyme sprigs)
• Salt and pepper to taste
  
  

Instructions:

 Prepare the prunes:

• Place the prunes in a bowl.
• Pour warm water over them and let them soak for 15 minutes. This makes the prunes soft and juicy.

Brown the veal:

• Heat 2 tablespoons of olive oil in a large pan over medium heat.
• Add the veal pieces and cook until they are golden brown on all sides.
• Remove the veal from the pan and set it aside.
  

Cook the onion and garlic:

• In the same pan, add the chopped onion and cook for 3-4 minutes until it becomes soft and slightly golden.
• Add the minced garlic and cook for another minute.
  

Combine the ingredients:

• Return the veal to the pan.
• Stir in the tomato paste and mix well.
• Add the beef or vegetable stock and bring it to a gentle simmer.
  

Add prunes and seasoning:

• Drain the prunes and add them to the pan.
• Sprinkle thyme, salt, and pepper over the dish.
  

Cook gently:

• Cover the pan with a lid and lower the heat.
• Let it cook for 30-40 minutes until the veal is tender and the flavours have blended. Stir occasionally to avoid sticking.
  

Taste and serve:

• Taste the sauce and adjust salt and pepper if needed.
• Serve hot with mashed potatoes, rice, or fresh bread.



Enjoy your delicious veal with prunes! This dish is easy to make and full of rich, comforting flavours. Perfect for sharing with family or friends! 

Rustic Meat Solyanka Recipe

Hello, cooking enthusiasts!
Today, we’re diving into a classic Russian comfort dish, meat Solyanka, a hearty, tangy soup loaded with diverse meats, olives, and pickles for a unique, savoury flavor.

Ingredients:

• 400g assorted meats (beef, sausage, ham)
• 1 onion, finely chopped
• 2 pickles, sliced
• 1 tomato, diced
• 50g black olives, pitted and halved
• 1 lemon, sliced for garnish
• 2 tbsp tomato paste
• Olive oil for cooking
• Salt, pepper, and bay leaf

Directions:

1. Prepare the Meats: Dice your meats into bite-sized pieces. Sauté in olive oil until browned.
   
   
2. Cook the Veggies: In the same pot, add the onion and cook until soft. Stir in the tomato paste and diced tomato, allowing them to cook down.
   
   
3. Combine and Simmer: Add the meats, pickles, olives, bay leaf, and enough water to cover. Simmer for about 45 minutes.
   
   
4. Season and Serve: Adjust salt and pepper, then serve garnished with lemon and fresh herbs.

This soup is best enjoyed on cold days, capturing warmth and rich flavors that embody traditional Russian cooking. Happy cooking!

Beef Bourguignon

To make Veal Bourguignon, also known as Beef Bourguignon with veal, here’s a beginner-friendly recipe with detailed steps for a delicious and rustic dish.

Ingredients:

• 500g of veal cubes (stew meat works well)
• 200g mushrooms, quartered
• 2-3 carrots, sliced
• 1 onion, diced
• 3 garlic cloves, minced
• 2 cups Burgundy or red wine
• 1 cup beef broth
• 1 tablespoon tomato paste
• Fresh thyme and bay leaf
• Salt and pepper to taste
• 1-2 tablespoons olive oil

Instructions:

1. Prep and Sear: Start by seasoning the veal cubes with salt and pepper. In a large pot or Dutch oven, heat the olive oil over medium heat and sear the veal cubes until browned on all sides. Transfer to a plate.

2. Saute Vegetables: In the same pot, add a bit more oil if needed. Add the onions, garlic, and carrots. Sauté until they soften, about 5-7 minutes. Add mushrooms and cook until they begin to release moisture.

3. Deglaze with Wine: Add the tomato paste, then pour in the wine to deglaze the pot, scraping up any bits stuck to the bottom. Allow the wine to reduce for about 5 minutes.

4. Add Liquids and Spices: Add the beef broth, thyme, and bay leaf, and then return the veal cubes to the pot. Stir everything together.

5. Simmer: Bring the mixture to a gentle boil, then reduce to low heat. Cover and simmer for about 1.5 to 2 hours, or until the veal is tender. Stir occasionally and adjust seasoning if needed.

6. Serve: Serve the Veal Bourguignon hot, garnished with fresh parsley and accompanied by crusty bread, mashed potatoes, or pasta.

This comforting dish, with its deep, rich sauce, is ideal for family gatherings. It’s slow-cooked for tenderness and perfectly seasoned for a hearty, warming experience.

 Enjoy cooking this classic French-inspired recipe!

Baked Veal with Tomatoes

A  simple and delicious recipe for baked veal with tomatoes. This dish highlights the tenderness of veal, enhanced by the sweet and acidic balance of tomatoes.

Ingredients:

• 500g veal, cut into thick slices
• 3 large tomatoes, sliced
• 1 large onion, thinly sliced
• 3 garlic cloves, minced
• Olive oil for cooking
• Fresh basil and parsley, chopped (about a handful each)
• Salt and pepper to taste
• Optional: 1 tsp paprika or Italian seasoning for added flavour

Instructions:

1. Prepare the Veal: Season veal slices with salt, pepper, and optional paprika or Italian seasoning for extra flavor.
   
   
2. Sear the Veal: Heat a bit of olive oil in a pan over medium heat and sear the veal on both sides until it’s browned (about 2-3 minutes per side). Transfer to a baking dish.
   
   
3. Prepare the Vegetables: In the same pan, add a bit more olive oil if needed and sauté the onions and garlic until they’re soft and fragrant. Layer these on top of the veal in the baking dish.
   
   
4. Add Tomatoes: Arrange the sliced tomatoes over the veal and onions. Sprinkle with fresh basil and parsley.
   
   
5. Bake: Cover the baking dish with foil and bake at 180°C (350°F) for about 45 minutes, or until the veal is tender.
   
   
6. Serve: Serve the veal with its juices alongside roasted potatoes, rice, or crusty bread.

This baked veal with tomatoes is both nutritious and comforting. The veal provides protein, while the tomatoes add a juicy richness that complements the meat perfectly. Great for family dinners, it’s straightforward to make and can be easily modified by adding other vegetables like bell peppers or carrots for a more complete meal.

Try this recipe out and enjoy a heartwarming dish that’s sure to impress! 

Classic Meat Casserole

Here’s a more detailed guide for making a Classic Meat Casserole. This recipe is perfect for beginners, and I’ll walk you through each step for a delicious, homemade meal.

Ingredients:

• 500g ground beef (or substitute with ground chicken or pork)
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 large egg
• 1 cup breadcrumbs (plain or seasoned)
• 1/2 cup milk
• Salt and pepper to taste
• 1/2 tsp paprika (optional for extra flavour)
• 1 cup shredded cheese (optional for topping)
• Optional: chopped vegetables like bell peppers or carrots

Instructions:

1. Prepare the Oven and Dish

• Preheat your oven to 180°C (350°F).
• Lightly grease a baking dish with a bit of oil or cooking spray to prevent sticking.

2. Mix the Ingredients

• In a large mixing bowl, add the ground meat, chopped onion, and minced garlic. These will be the base of your casserole, providing flavour and texture.
• Crack the egg into the mixture. This helps bind the ingredients together for a firm texture.
• Add breadcrumbs and milk. The breadcrumbs help absorb moisture, making the casserole tender, while milk adds richness.
• Season generously with salt, pepper, and paprika if using. You can adjust the spices to taste or add dried herbs like thyme or oregano.
• Mix everything thoroughly, either with a large spoon or your hands, until well combined. Be sure the ingredients are evenly distributed.

3. Prepare the Casserole

• Transfer the meat mixture into the greased baking dish.
• Spread the mixture evenly, pressing it lightly to create a flat surface.
• If you’d like, sprinkle a layer of shredded cheese on top. This will melt and create a delicious, golden crust.

4. Bake the Casserole

• Place the dish in the preheated oven and bake for 40-50 minutes.
• It’s ready when the top is golden, and the casserole feels firm to the touch.

5. Rest and Serve

• Once baked, remove the casserole from the oven and let it rest for 5-10 minutes. This helps it firm up and makes it easier to slice.
• Serve warm, ideally with mashed potatoes, roasted vegetables, or a fresh green salad for a balanced meal.
  
  

  This meat casserole is a fantastic choice for beginners because it’s simple to prepare and versatile. Packed with protein, it’s filling and makes an ideal family meal that can be modified with extra vegetables or spices to suit your taste.

  Enjoy cooking!
  
  
  

Lula Kebab Recipe

Here’s my favourite Lula Kebab recipe for beginners looking to try something new and delicious!

Ingredients:

• 500g ground lamb or beef (you can also use a mixture)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp parsley, finely chopped
• Salt and pepper, to taste
• 1 tsp ground cumin
• 1 tsp ground coriander

Instructions:

1. Prepare the Meat: In a large bowl, combine the minced meat, chopped onion, garlic, parsley, salt, pepper, cumin, and coriander. Mix thoroughly by hand until well-blended. The mixture should be slightly sticky to ensure it binds well.

2. Shape the Kebabs: Divide the mixture into equal portions. Mold each portion around a skewer, pressing to ensure the meat stays in place. Shape into long, slightly flattened kebabs.

3. Grill or Cook: Preheat a grill or grill pan to medium-high. Grill the kebabs for about 4-5 minutes on each side until they are golden brown and fully cooked.

4. Serve: Enjoy your lula kebabs with a side of green salad or grilled vegetables. They’re great with yogurt sauce or fresh pita.

Lula kebabs are a quick way to enjoy a protein-packed meal and are incredibly versatile. Whether for family or guests, these kebabs bring a delicious, mildly spiced flavor. They’re perfect for a barbecue or a simple dinner. Enjoy!

Beef minced schnitzel

Creating a minced schnitzel from scratch is a simple, beginner-friendly recipe that’s sure to impress. Here’s how to make it:

Ingredients:

• 500g minced meat (beef, pork, or a mix)
• 1 egg
• 1/2 cup breadcrumbs
• Salt and pepper to taste
• 1 tsp garlic powder or minced garlic
• 1 tsp onion powder
• Flour for coating
• Oil for frying
• Lemon slices and parsley for garnish (optional)

Instructions:

1. Prepare the Meat Mixture: In a bowl, combine the minced meat, egg, breadcrumbs, salt, pepper, garlic, and onion powder. Mix until everything is well-blended but avoid over-mixing, as this can make the schnitzel tough.

2. Shape the Schnitzels: Form the mixture into flat patties, roughly the size of your palm. Coat each patty lightly with flour, shaking off excess.

3. Fry: Heat a pan with a generous amount of oil over medium heat. Once hot, fry the schnitzels for about 4-5 minutes per side or until golden brown and crispy. If they’re thick, cover the pan for a few minutes to cook through.

4. Serve: Arrange on a plate with lemon wedges and parsley. This pairs well with peas, mashed potatoes, or a light salad.
   
   

This dish is a versatile, protein-rich main course that’s easy to make. The crispy texture and savory taste make it a family favorite, and its simplicity is ideal for weeknight meals. Plus, minced schnitzel is an affordable and filling choice that can be adapted with different seasonings to suit any preference.

Meatloaf with Pasta Recipe

Hello, everyone! Today, I’m excited to share a simple and hearty recipe: Meatloaf served with pasta.

This dish is comforting and surprisingly easy to make, even if you’re a beginner.

Ingredients:

• 500g ground beef or pork (use pre-ground or grind your own)
• 1/2 cup breadcrumbs
• 1 egg
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• Salt and pepper to taste
• Optional: 1/2 teaspoon dried oregano or basil
• 1 cup tomato sauce or marinara
• 300g pasta of your choice
• Grated cheese (like Parmesan) for topping

Instructions:

1. Prepare the Meat Mixture:
   In a large bowl, combine the ground meat, breadcrumbs, egg, onion, garlic, salt, pepper, and any herbs you’re using. Mix well until everything is combined evenly.

2. Shape the Meatloaf:
   Take the mixture and shape it into a loaf on a baking tray lined with parchment paper or foil. This shape helps it cook evenly and keeps the juices inside, making it tender and flavourful.

3. Bake the Meatloaf:
   Preheat the oven to 180°C (350°F) and bake the meatloaf for about 30-40 minutes, or until it’s cooked through. For extra flavour, brush the top with a little tomato sauce before baking.

4. Cook the Pasta:
   While the meatloaf is baking, bring a pot of salted water to a boil and cook the pasta according to the package instructions. Once cooked, drain and set aside.

5. Prepare the Tomato Sauce:
   Heat the remaining tomato sauce in a saucepan until warmed through. You can add a pinch of salt, pepper, or even a little sugar to balance the acidity if desired.

6. Serve:
   Slice the meatloaf and serve it over the pasta. Pour warm tomato sauce over everything, and sprinkle grated cheese on top.

This Meatloaf with Pasta is an ideal meal for beginners because it’s straightforward and versatile. The protein-rich meatloaf combined with pasta makes a filling meal, perfect for any night of the week. With minimal prep and easy-to-find ingredients, it’s a great recipe to start your home-cooking journey. Enjoy!

Easy Meatballs in Tomato Sauce

Today, let’s make simple and tasty meatballs in tomato sauce. This recipe is perfect for beginners and delivers a classic comfort food that's delicious and filling.

Ingredients:

• 500g ground beef or pork (buy pre-ground or grind your own)
• 1/2 cup breadcrumbs
• 1 egg
• 1 onion, finely chopped
• 2 cloves garlic, minced
• Salt, pepper, and any herbs you like (such as parsley or basil)
• 2 cups tomato sauce or canned crushed tomatoes

Instructions:

1. Make the Meatballs: In a large bowl, mix the ground meat, breadcrumbs, egg, onion, garlic, salt, and pepper. Form small balls with your hands, about the size of a walnut.

2. Cook the Meatballs: In a large pan, heat a little oil over medium heat. Brown the meatballs on all sides, but don’t worry about cooking them through entirely—they’ll finish cooking in the sauce.

3. Add the Tomato Sauce: Once the meatballs are browned, add the tomato sauce to the pan. Reduce the heat to low, cover, and let simmer for 20-25 minutes. Stir occasionally, and add salt, pepper, or a pinch of sugar if needed.

4. Serve: Enjoy over pasta, rice, or with bread!
   
   

These meatballs are packed with protein and flavour, and the tomato sauce adds a rich, comforting touch. It’s an easy recipe for beginners, and you can customise it with your favourite herbs or spices. Perfect for a warm family meal!

Homestyle Meat Casserole Recipe

 

Today, I'm sharing my go-to recipe for a comforting, easy-to-make meat casserole. This dish is perfect for beginners and packs a lot of flavour, whether you grind the meat yourself or buy it pre-ground.

Ingredients:

• 500g ground beef or pork
• 1 onion, finely chopped
• 1-2 garlic cloves, minced
• 1/2 cup breadcrumbs
• 2 eggs
• 1/2 cup milk
• Salt, pepper, and favourite herbs (like thyme or parsley)
• Optional: 1 cup grated cheese for topping

Instructions:

1. Prepare the Mixture: In a large mixing bowl, combine ground meat, onion, garlic, breadcrumbs, eggs, milk, salt, and pepper. For a flavour boost, add herbs like parsley or thyme.

2. Assemble the Casserole: Grease a baking dish, press the meat mixture in, and smooth the top. If you're a cheese fan, sprinkle grated cheese over it.

3. Bake: Preheat your oven to 180°C (350°F) and bake the casserole for 40-50 minutes until golden and set.

4. Serve: Let it cool briefly before serving. This casserole pairs well with a green salad or mashed potatoes.

This casserole offers rich flavour and is great for busy nights or when you need a filling dish. Plus, it’s a fantastic recipe to adapt with your favourite spices and seasonings, making it a warm and customizable option for any home cook. Enjoy!