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🍽️Where Every Dish Tells A Story🍽️

cooking-lady
meal1

15-minute Bolognese

meal2

Slow-braised Beef

meal3

Creamy Garlic Prawn Linguine

dessert

Berry Steamed Pudding

Cooking is an art form that brings people together, allowing us to express creativity, share traditions, and savor the simple joys of life. It’s more than just preparing food—it's about crafting experiences that nourish the body and soul. Each ingredient holds the potential for discovery, each recipe tells a story, and every meal is an opportunity to create something memorable. Whether it's the aroma of freshly baked bread, the sizzle of vegetables in a hot pan, or the joy of sharing a meal with loved ones, cooking is a journey that celebrates flavor, culture, and the beauty of creating something from scratch. It’s not just about the end result, but the process, the learning, and the love you pour into every dish.

Ingredients

Steps

  1. Place a wok over high heat. Once it’s very hot, add the olive oil. Next, add the beef and spread it out in the wok but don’t toss it around too much – the idea is you want as much surface area coming into contact with the meat as possible. Sprinkle with a pinch of salt and allow the beef to sear without touching it for 4-5 minutes (until it smells like hamburgers). Then flip the beef over in chunks and allow to sear for another minute.
  2. Add the pork and use your spatula to break up the mince. Add the onion, garlic, tomato paste and star anise. Stir-fry for a minute to allow the tomato paste to ‘cook out’ a little.
  3. Now add the tomatoes (using about a ½ cup of water to swish out the remaining tomato from the cans and into the sauce). Use your spatula to break up the tomato. Then reduce the heat to low and simmer for 10 minutes.
  4. Stir through the miso paste, soy sauce, beef stock cubes. Simmer for another 5 minutes. Now add the butter and stir through until melted.
  5. In the meantime, cook your pasta in boiling salted water until al dente. Drain and divide among serving bowls. Top with the bolognese, a sprinkle of parsley, parmesan cheese and a drizzle of olive oil.

Ingredients

Steps

  1. Preheat oven to 170°C (340°F), or 150°C (300°F) fan forced. Heat 1 tablespoon of oil in a large flameproof ovenproof dish with a lid over high heat. Cook eggplant, turning, for 2–3 minutes or until golden. Transfer to a plate and set aside for later.
  2. Heat another tablespoon of oil in the same pan over high heat. Season the beef with salt and then add to the hot pan. Spread out in the pan and leave to sear until golden on the one side, then turn and continue cooking for 2–3 minutes or until browned. Add the eschalots and allow them to sear and brown for 2–3 minutes also. Then add the celery, garlic, ginger, star anise and cinnamon and cook, stirring occasionally, for 2–3 minutes or until softened and fragrant. Add the tomato puree, stock, soy sauce, vinegar and sugar and bring to the boil. Cover and bake in preheated oven for 1 hour.
  3. Add the sweet potato and eggplant to the beef, cover and return to the oven for a further 45 minutes or until sweet potato and beef are tender.
  4. Sprinkle beef with the spring onion, green chilli and coriander and serve with steamed rice.

Ingredients

Steps

  1. Combine the parsley and coriander in a small bowl and set aside.
  2. To make the lemon panko pangrattato, heat the olive oil in a frying pan over high heat. Add the panko breadcrumbs and salt, and toss for 2–3 minutes or until golden. Stir through 2 tablespoons each of the parsley and coriander (reserve the rest for later), plus the lemon zest.
  3. Bring a large pot of heavily salted water to the boil. While it’s coming to a boil, heat a large frying pan over a medium-high heat.
  4. Once the water is boiling, add the linguine. As the pasta cooks, place the oil and butter in the preheated pan. Before all the butter has melted, add the garlic and cook for half a minute until fragrant – you just want it to soften rather than brown.
  5. Now add the miso paste and use a whisk to stir it into the butter and oil until it’s well incorporated. Next, add the prawns and toss in the mixture for a minute. Add the wine and lemon juice and keep tossing the prawns in the mixture for another minute or until everything is well combined and looks creamy. Turn the heat off and wait for the pasta.
  6. Mix and toss the pasta in the sauce. Then add half a cup of the pasta cooking liquid and continue tossing and mixing for 3–4 minutes or until the sauce has thickened and is creamy and glossy. Toss through the remaining coriander and parsley. Remove from heat and divide among serving bowls. Sprinkle with parmesan and the lemon panko pangrattato and serve immediately.

Ingredients

Steps

  1. Place the berries and half a cup of the caster sugar into the bowl of the Panasonic rice cooker, then stir so the fruit is evenly coated with the sugar. Give them a bit of a bash with a wooden spoon to slightly break the berries down.
  2. In a separate large mixing bowl, cream together the remaining caster sugar and butter with a whisk until light and creamy and pale in colour. Whisk in eggs, one at a time, until just combined. Mix through the sour cream, milk and vanilla bean paste. Fold through the self-raising flour and baking powder until just mixed together.
  3. Pour the cake batter onto the top of the berry mixture and spread mixture evenly. Select the Cake/Bread function on the rice cooker for 40 minutes and close the lid.
  4. Carefully place a strip of baking paper on top of the cake, followed by a plate small enough to fit inside the rice cooker, bottom-side facing up. Using a tea towel, carefully remove the bowl and plate from the rice cooker and flip over. Lift off the bowl to reveal the pudding.
  5. Dust with icing sugar. Serve with dollop cream and enjoy.