Delights & Bites

 A rich, slow-cooked meat sauce with finely chopped vegetables, tomatoes, and milk. This classic ragù is perfect for tagliatelle or homemade lasagna. Ingredients (serves 4–6): 250 g ground beef 250 g ground pork 1 medium carrot (about 80 g), finely chopped 1 celery stalk (about 50 g), finely chopped 1 medium onion (about 120 g), finely chopped 2 tbsp extra virgin olive oil 30 g butter 100 ml dry red wine (or dry white) 400 g crushed tomatoes or passata 2 tbsp tomato paste (optional) 250 ml whole milk Salt and black pepper to taste Nutmeg (optional, a pinch) Step-by-step preparation: Soffritto (base): In a large pot, heat the olive oil and butter. Add the onion, celery, and carrot. Sauté over medium heat for 10–15 minutes until soft but not browned. Brown the meat: Add the ground meat, raise the heat, and cook for about 10 minutes, stirring well to break up lumps, until no longer raw. Deglaze with wine: Pour in the wine and let it r...

 These homemade croquettes are packed with a generous mix of cooked meats and vegetables from the classic Spanish stew, blended into a creamy béchamel and fried golden and crispy. Perfect for a comforting dish and leftover makeover. Ingredients: 250 g cooked chicken (breast or thigh, skinless and boneless) 150 g cooked beef (shin or shank) 100 g finely chopped serrano or Iberian ham (preferably from the stew) 150 g cooked stew vegetables: 70 g carrot 40 g leek 20 g turnip 20 g celery 60 g butter 80 g wheat flour 650 ml whole milk (adjust as needed) Salt and black pepper to taste 1/4 tsp grated nutmeg 2 large eggs (for breading) Breadcrumbs (as needed) Sunflower or mild olive oil for frying Preparation: Prep meat and veggies: Finely chop or shred chicken, beef, and ham. Dice vegetables into small pieces to blend well in the dough. Thick béchamel: Melt butter over medium heat. Add flour and cook 2-3 minutes, stirring to avoid ...

  Servings: 4 people Total time: 10 minutes (no cooking) Difficulty: Very easy Ingredients 250 g Greek-style natural yogurt (unsweetened, creamy) 1 small garlic clove, finely minced or grated 1 tablespoon fresh lemon juice 2 tablespoons extra virgin olive oil 2 tablespoons fresh parsley, finely chopped 1 tablespoon fresh mint, finely chopped (can substitute cilantro or dill) 1 teaspoon fresh chives, finely chopped (optional) Salt to taste Freshly ground black pepper to taste Step-by-step preparation Prepare the ingredients: Wash and dry the fresh herbs well. Chop them finely so they blend well into the sauce. Peel and finely mince or grate the garlic to avoid strong chunks. Mix the yogurt: In a medium bowl, add the Greek yogurt. Stir in the garlic and lemon juice until well combined. Add oil and herbs: Add the extra virgin olive oil and gently mix until creamy. Stir in the parsley, mint, and chives until evenly distributed. Seaso...

 Enjoy homemade chicken croquettes with creamy béchamel inside and a crispy golden crust. Simple ingredients and classic technique make this a family favorite appetizer or snack. Ingredients: 400 g chicken breast (thigh can be used for juicier croquettes) 50 g butter 70 g wheat flour 600 ml whole milk (add more if mixture is too thick) 1 small onion (optional, for flavor) Salt and pepper to taste Nutmeg to taste (optional) 2 eggs (for breading) Breadcrumbs (as needed) Oil for frying (sunflower or mild olive oil) Preparation: Cook the chicken: Boil the chicken breast in salted water until cooked through (15-20 minutes). Shred it finely with hands or fork. Make the base (thick béchamel): Melt butter in a pan over medium heat. Add chopped onion and sauté until translucent (optional). Add flour and cook for 2 minutes stirring constantly. Gradually add hot milk, whisking continuously to avoid lumps. Cook until thick and creamy. Season with salt, pep...

 Béchamel is one of the classic mother sauces. Velvety, rich, and versatile — perfect for lasagna, croquettes, casseroles, and baked vegetables. Ingredients (yields approx. 600 ml): 60 g butter 60 g all-purpose flour 750 ml whole milk Salt to taste Nutmeg to taste (optional) Step-by-step preparation: Make the roux: In a saucepan, melt the butter over medium heat. Add the flour all at once and stir with a wooden spoon or whisk for 2–3 minutes. Don’t let it brown — just cook off the raw taste. Add the milk: Heat the milk in a separate pot. Slowly pour the hot milk into the roux, whisking constantly to prevent lumps. Cook over medium-low heat, stirring constantly, until it thickens — about 10 minutes. Season: Add salt to taste and a pinch of nutmeg if desired. The final consistency should be like light custard: creamy but not runny. Tips and variations: For a lighter version: use 40 g butter and 40 g flour. If it gets lumpy: use an immersion ...

Make a tender and juicy roasted pork loin served with a homemade apple and caramelized onion sauce . This dish is perfect for a cozy family meal or festive gathering. Easy to prepare and full of rich, balanced flavors. Servings: 4–6 Total time: 1 hour 10 minutes Difficulty: Easy Perfect for: Family meals, cozy Sundays, or a dinner to impress Ingredients: 1 kg (2.2 lbs) pork loin (whole piece) 2 large apples (preferably Golden, Fuji, or Reinette), peeled and diced 2 large onions, thinly sliced into julienne 2 tablespoons brown sugar 1 cup chicken broth (about 200 ml) 2 tablespoons butter 2 tablespoons extra virgin olive oil Salt and freshly ground black pepper Preparation: 1. Prep the pork loin Take the pork out of the fridge 15–20 minutes before cooking to bring it to room temperature. Pat it dry with paper towels. Season generously with salt and pepper on all sides. 2. Sear the pork Heat a large skillet over medium-high heat with a...