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This spicy one pan chicken pasta is perfect when you want something quick, flavorful and a little fiery.

Everything is made in one pan – juicy chicken, creamy tomato sauce and tender pasta.
It’s simple, comforting and packed with bold flavors.

Ingredients

• olive oil
• 2 chicken fillets
• 2 red onions, sliced
• 200–250 g cherry tomatoes, halved
• 3 garlic cloves, chopped
• 1 tsp Ras el Hanout
• 1 tsp thyme
• ½ tsp cumin
• salt & pepper to taste
• 1 tsp harissa (adjust to spice level)
• 3–4 splashes tomato sauce (passata)
• 1 tbsp sour cream (Schmand)
• 1–1½ cups water
• 6–7 portions spiral/spinach pasta nests
• Korean BBQ sauce (for topping)

Instructions

1. Cook the chicken

Heat olive oil in a large pan and cook the chicken fillets until golden.
Remove and set aside.

2. Build the sauce

In the same pan, add onions, cherry tomatoes and garlic.
Sauté briefly.

Add Ras el Hanout, thyme, cumin, salt and pepper.

3. Add flavor

Stir in tomato sauce, sour cream and harissa.
Mix everything well.

4. Add liquid

Pour in water and bring to a gentle simmer.

5. Cook the pasta

Add the pasta nests and press them slightly into the sauce.
Cover with a lid and cook for about 15 minutes, stirring occasionally.

6. Finish

Turn off the heat.
Place the chicken on top and drizzle with Korean BBQ sauce.

Why I love this recipe 🤍

I love meals like this – everything in one pan, quick and full of flavor.
It’s spicy, creamy and perfect when you want something comforting but not boring.

This simple spinach and egg skillet is one of my favorite comfort meals.
It’s quick, made in one pan and packed with flavor – just like my mom used to make it.

Soft spinach, fluffy eggs and melted cheese come together into a dish that’s both satisfying and nourishing.

Ingredients

• olive oil
• frozen or fresh spinach (as much as you like)
• 6–7 eggs
• 1 tsp Ras el Hanout
• ½ tsp cumin
• salt & pepper to taste
• 5 garlic cloves, chopped
• 1 mozzarella ball
• (optional) grated cheese

Toppings (optional)

• cream cheese
• sliced tomatoes
• black cumin seeds

Instructions

1. Cook the spinach

Heat olive oil in a pan.
Add the spinach and cover with a lid. Let it cook on low heat until thawed and softened.

2. Prepare the egg mixture

In a bowl whisk together eggs, salt, pepper, Ras el Hanout and cumin.
Add chopped garlic and mix again.

3. Combine

Pour the egg mixture over the spinach in the pan.
Stir slightly, then cover with a lid and cook on low heat.

4. Add cheese

Once the bottom starts to set, add sliced mozzarella (and optional grated cheese) on top.

5. Flip

When the edges are golden, carefully flip the whole skillet using a plate.
Slide it back into the pan and cook for a few more minutes.

6. Finish

Turn off the heat and let it rest for about 10–15 minutes.

Serving

Serve warm and top with cream cheese, tomato slices and black cumin seeds if you like.

Why I love this recipe 🤍

This is one of those meals that reminds me of my childhood.
My mom used to make it, and I loved it every time.

It’s simple, filling and full of flavor – and you can make it in just one pan.

💡 Is it healthy?

Yes – this dish is high in protein, low in carbs and very filling, which makes it a great option if you’re looking for a lighter, balanced meal.

This Strawberry Milk Slice Tiramisu is a creamy, indulgent twist on the classic tiramisu.

Layered with soft milk slices, coffee-soaked ladyfingers, mascarpone cream and fresh strawberries, this dessert is light, sweet and incredibly delicious.

It looks impressive, tastes amazing and is perfect for guests or special occasions.

Ingredients

Base layers

• Milk slices (Milchschnitte)
• Ladyfingers (Savoiardi)
• Coffee (for soaking)

Mascarpone cream

• 440 g mascarpone
• 150 ml whipping cream
• 1 egg yolk
• 2 tbsp thick blossom honey
• 1 splash vanilla extract

Topping

• fresh strawberries, sliced
• cocoa powder
• extra milk slice pieces (for decoration)

Instructions

1. Prepare the base

Place the milk slices in a small baking dish.

Cut them if needed so they fit perfectly into the dish.

2. Add ladyfingers

Place a layer of ladyfingers on top of the milk slices.

Spoon coffee over them until they are nicely soaked.

3. Make the mascarpone cream

In a bowl mix mascarpone, whipping cream, egg yolk, honey and vanilla extract until smooth and creamy.

Spread the cream over the soaked ladyfingers.

4. Add strawberries

Place sliced strawberries evenly over the mascarpone layer.

5. Repeat layers

Add another layer of ladyfingers.

Soak again with coffee and spread another layer of mascarpone cream on top.

6. Finish

Dust with cocoa powder.

Decorate with strawberries and pieces of milk slice for a beautiful finish.

7. Chill

Refrigerate for a few hours until set.

Serving

Slice and serve chilled.

This dessert is creamy, soft and perfectly balanced – the milk slices add a unique twist while the strawberries bring freshness.

Why I love this recipe 🤍

I love making desserts like this when I have guests.

It looks beautiful, tastes incredible and feels like something special.

Even though it includes milk slices, it’s not too heavy – it’s creamy, light and full of flavor.

Honestly… it’s a real tiramisu upgrade.

This is one of my favorite quick meals when I don’t want to use multiple pots.

Everything goes into one pan, lid on, done – simple, fast and incredibly delicious.

The creamy tomato sauce, melted cheese, fresh arugula and burrata make this dish taste like something from a restaurant… but it’s made in minutes at home.

Ingredients

• 350 g spaghetti (spiral / long twisted pasta)
• olive oil
• 2 tomatoes, chopped
• 2 red onions, sliced
• 3 garlic cloves, sliced
• ½ cup tomato sauce (passata)
• 1 tbsp sour cream (Schmand)
• 300 ml water (adjust as needed)
• 1 tsp Ras el Hanout
• ½ tsp thyme
• salt & pepper to taste
• 60–80 g grated Gouda cheese
• fresh arugula, chopped
• 1 burrata

Instructions

1. Build the base

Heat olive oil in a large pan.

Add tomatoes, onions and garlic and sauté briefly.

2. Season

Add Ras el Hanout, thyme, salt and pepper.

3. Add sauce

Pour in tomato sauce and add the sour cream.

Stir well until creamy.

4. Add cheese

Add the grated Gouda cheese into the sauce and stir until it melts and becomes extra creamy.

5. Add liquid

Add about 300 ml water and bring to a gentle simmer.

6. Cook the pasta

Add the spaghetti directly into the pan.

Let them soften, then stir and cover with a lid.

Cook until the pasta is tender, stirring occasionally.

7. Finish

Top with fresh arugula and place the burrata on top.

Cut it open and mix everything together while serving.

Why I love this recipe 🤍

I love meals like this – everything in one pan, no stress, no mess.

It’s quick, affordable and tastes like something you’d pay a lot for at a restaurant.

And with the melted cheese + burrata on top… it’s next level.

This one pot creamy pasta is the perfect quick and easy meal. Everything cooks in one pan – less dishes, less effort and full of flavor.

With juicy cherry tomatoes, fresh spinach, creamy sauce and parmesan, this dish is simple but tastes like something you would order at a restaurant.

Ingredients

• 5 portions fusilli (spiral pasta)
• 3–4 handfuls cherry tomatoes, halved
• 2 handfuls fresh baby spinach
• 3 red onions, sliced
• 4 garlic cloves, halved
• 5 tbsp tomato paste
• 1 cup water
• 1 cup heavy cream
• 60 g grated parmesan
• 1 tbsp Ras el Hanout
• ½ tbsp thyme
• salt & pepper to taste

Instructions

1. Add everything to the pan
   Place the pasta in a large pan. Add cherry tomatoes, spinach, onions and garlic.
2. Season
   Add tomato paste, Ras el Hanout, thyme, salt and pepper.
3. Add liquids
   Pour in water and cream, then sprinkle parmesan on top.
4. Cook
   Cover with a lid and let everything simmer on medium heat.
   Stir occasionally so nothing sticks.
5. Finish
   Cook until the pasta is soft and the sauce becomes creamy.

Serving

Serve warm with extra parmesan on top.

Why I love this recipe 🤍

I love recipes like this – everything in one pan, lid on, done.

It saves time, tastes amazing and you don’t need a lot of ingredients.

Honestly, this is one of those meals that feels like restaurant food… but is super easy and affordable to make at home.

This Nutella Tiramisu Bomb is a rich, creamy and indulgent twist on classic tiramisu. Instead of ladyfingers, buttery biscuits are soaked in coffee and layered with mascarpone cream, vanilla pudding and a thick layer of melted Nutella.

Every layer is soft, creamy and full of flavor – making this dessert a true tiramisu explosion for Nutella lovers.

It’s incredibly easy to make and perfect for when you want a dessert that looks impressive but requires no baking.

Ingredients

For the base

• Butter cookies (about 2–3 packs)
• Coffee mixed with milk (for soaking)

Mascarpone cream

• 220 g mascarpone
• 1 cup whipping cream
• 1 egg yolk
• 2 tbsp thick blossom honey
• 1 splash vanilla extract

Vanilla layer

• 1 packet vanilla pudding powder
• Milk (according to package instructions)

Nutella topping

• Nutella (warmed slightly so it becomes pourable)
• Crushed butter cookies for topping

Instructions

1. Prepare the base

Dip the butter cookies briefly in the coffee-milk mixture and place them in a glass baking dish to create the first layer.

2. Make the mascarpone cream

In a bowl mix mascarpone, whipping cream, egg yolk, honey and vanilla extract until smooth and creamy.

Spread the mascarpone cream over the cookie layer.

3. Add the second layer

Dip more butter cookies into the coffee and place them over the mascarpone layer.

Spread another layer of mascarpone cream on top.

4. Add the pudding layer

Prepare the vanilla pudding according to the package instructions and spread it over the cream layer.

Cover again with another layer of coffee-soaked butter cookies.

5. Nutella topping

Warm the Nutella slightly until it becomes smooth and pourable.

Spread it generously over the top layer of cookies.

Crush additional butter cookies into small crumbs and sprinkle them over the Nutella until fully covered.

6. Chill

Refrigerate the dessert for several hours so the layers can set properly.

Serving

Cut into slices and enjoy this ultra creamy Nutella tiramisu dessert.

It’s rich, chocolatey and absolutely irresistible.

Perfect for gatherings, celebrations or when you just want a serious dessert treat.

Creamy Peanut Meatballs with Rice

Spicy Peanut Sauce Recipe

This dish is perfect for peanut lovers. The sauce is creamy, rich and full of flavor with warm spices, peanut butter and a touch of coconut milk.

The meatballs soak up the sauce and become incredibly juicy.

Served with rice, this dish becomes a comfort food meal you will want again and again.

The peanut sauce is so delicious that you could honestly eat it with a spoon.

⸻

Ingredients

For the meatballs

• minced meat (for meatballs)

• olive oil for frying

For the peanut sauce

• 2½ large tablespoons tomato paste

• 1 teaspoon harissa (or more if you like it spicy)

• 1 teaspoon curry

• 1 teaspoon Ras el Hanout

• ½ teaspoon cumin

• salt and pepper to taste

• 7 garlic cloves, pressed

• 1 onion, finely chopped

• 3 tablespoons natural peanut butter (unsweetened recommended)

• 2 splashes coconut milk

• 500 ml water

• 1 long green pepper, finely chopped

• 2 large green peppers, sliced

For serving

• cooked rice

⸻

Instructions

1. Fry the meatballs

Heat olive oil in a pan and fry the meatballs until nicely browned.

Remove them from the pan and set aside.

2. Build the flavor base

In the same pan add tomato paste and harissa.

Stir for a moment so the tomato paste can roast slightly.

Add curry, Ras el Hanout, cumin, salt and pepper.

3. Add vegetables

Add the chopped onion and pressed garlic.

Stir everything together and cook for a few minutes until fragrant.

4. Add the liquid

Pour in 500 ml water and let the sauce simmer for about 15 minutes.

5. Make the peanut sauce

Add 3 tablespoons peanut butter and stir well until it dissolves in the sauce.

Add a few splashes of coconut milk and let everything simmer for about 5 minutes.

6. Add peppers

Add the chopped green pepper and the sliced peppers.

Let cook for about 10 minutes.

7. Add the meatballs

Return the meatballs to the sauce and let them simmer in the peanut sauce until everything is well combined.

⸻

Serving

Serve the meatballs over freshly cooked rice and spoon plenty of the creamy peanut sauce on top.

This sauce is incredibly flavorful and perfect for anyone who loves peanuts.

Honestly, the sauce is so good that you could eat it on its own with a spoon.

This is a step-by-step cookie recipe with detailed instructions and helpful process photos, so you can easily follow along and recreate these bakery-style cookies at home.

These cookies are thick, soft in the middle, slightly crispy on the edges – and filled with extra chocolate in every bite.

I used chocolate chunks instead of chips (because honestly: the more chocolate, the better 😍) and I even hid a piece of baking chocolate inside each cookie.

When you break them open… melted chocolate flows out. Pure heaven.

Ingredients (6–8 large cookies)

• 360 g flour
• 145 g brown sugar
• 90 g white sugar
• 130 g butter
• 7 g baking powder
• 7 g baking soda
• 5 g salt
• 2 eggs
• 2 packs chocolate chunks
• 2 small cube-sized pieces per cookie of dark baking chocolate (for the molten center)

Instructions

1. Brown the butter

Melt half of the butter (65 g) in a pan over medium heat until golden brown. Let it cool slightly.

Mix with the remaining butter.

2. Mix wet ingredients

Add brown sugar and white sugar to the butter.

Stir in the eggs and mix until smooth and creamy.

3. Add dry ingredients

In a separate bowl combine flour, baking powder, baking soda and salt.

Add to the butter mixture and mix until just combined (don’t overmix!).

4. Add chocolate

Fold in the chocolate chunks generously.

Here’s the rule: more chocolate = better cookies.

5. Chill the dough

Refrigerate the dough for 30–60 minutes. This improves texture and flavor.

6. Shape & fill

Preheat oven to 185°C (365°F).

Form large cookie balls.

Press two small cube-sized pieces of baking chocolate into the center of each ball and seal well.

7. Bake

Place on a baking tray with space between them.

Bake for 12–15 minutes until the edges are golden but the center still looks slightly soft.

Let them rest 10 minutes on the tray – they will finish setting.

Why I love these cookies 🤍

I truly believe cookies should be soft, thick and full of chocolate.

Adding that hidden piece in the center makes every bite exciting – especially when the chocolate melts after baking.

Break one open while it’s still warm… and you’ll see why this version is next level.

These crispy rolls are filled with mashed potatoes, tuna and cheese, wrapped in börek pastry and pan-fried until golden brown. Crunchy on the outside, creamy on the inside – and perfect with a homemade dip.

I absolutely love making these when I want something savory, crunchy and satisfying. You can also get creative with the filling – that’s what makes them so special.

Ingredients

For the filling:

• 3 medium potatoes, cooked
• 1 small can tuna (in oil, drained)
• 2 tbsp processed cream cheese
• 2 eggs
• 2–3 spring onions, chopped
• Fresh parsley, chopped
• 1 tsp Ras el Hanout
• ½ tsp cumin
• Salt & black pepper, to taste

For assembling:

• Börek pastry sheets (or spring roll wrappers if available)
• Cheddar cheese strips
• Olive oil, for frying

For the dip:

• 2 tbsp mayonnaise (or sour cream)
• 1 tbsp ketchup
• 1 tsp mustard
• 1 small red onion, finely chopped
• A splash of pickle juice
• Black pepper, to taste

Instructions

1. Prepare the filling:
   Mash the cooked potatoes in a bowl. Add tuna, spring onions, parsley, cream cheese, eggs and spices. Mix well until smooth and combined.
2. Assemble the rolls:
   Place a strip of cheddar near the edge of the pastry sheet. Add 1 tablespoon of filling on top, shape slightly lengthwise.
   Roll tightly and seal the edge with a little of the egg mixture to prevent opening.
3. Fry:
   Heat olive oil in a pan. Fry the rolls on medium heat until golden brown and crispy on all sides.
4. Make the dip:
   Mix mayonnaise (or sour cream), ketchup, mustard, red onion, pickle juice and pepper.
5. Serve:
   Serve warm and dip generously.

Tips

• You can replace tuna with shredded chicken or minced meat.
• Traditionally these are made with very thin malsouka sheets, but börek pastry works beautifully too.
• Best enjoyed fresh and crispy.

Crunchy, cheesy, creamy and full of flavor – this is one of those recipes I never get tired of. Perfect for snacks, gatherings or when you just crave something comforting and homemade 🤍

This creamy chocolate pudding tiramisu is my extra indulgent twist on the classic Italian dessert. It has soft coffee-soaked ladyfingers, a smooth mascarpone cream, a layer of vanilla pudding and a rich dark chocolate ganache on top.

It’s creamy, elegant and honestly… hard to stop eating once you start.

Ingredients

For the base:

• 1–2 packs ladyfingers (savoiardi)
• Fresh brewed coffee (for soaking, about 1 cup)

For the mascarpone cream:

• 2 cups mascarpone (about 2 x 220–250 g cups)
• 1 cup heavy whipping cream
• 1 egg yolk
• 1 tsp vanilla extract
• 2 tbsp thick honey (preferably light, creamy honey)

For the pudding layer:

• 1 packet instant vanilla pudding (cold mix version)
• 300 ml milk

For the chocolate topping:

• 200 g dark chocolate (baking chocolate)
• 1 cup heavy cream
• Cocoa powder (for dusting)

Instructions

1. Prepare the base

Place the ladyfingers in a baking dish.

Using a spoon, gently drizzle coffee over each biscuit until lightly soaked. Do not oversoak.

2. Make the mascarpone cream

In a bowl, combine:

• Mascarpone
• Heavy cream
• Egg yolk
• Vanilla extract
• Honey

Mix until smooth and slightly thickened.

Spread half of the mascarpone mixture over the soaked ladyfingers.

Add another layer of ladyfingers and lightly soak again with coffee.

Spread the remaining mascarpone cream on top.

3. Prepare the pudding layer

Mix the instant vanilla pudding with 300 ml milk until creamy and thick.

Spread the pudding evenly over the mascarpone layer.

4. Make the chocolate ganache

Heat the heavy cream in a saucepan (do not boil).

Add the chopped dark chocolate and stir continuously until smooth and glossy.

Pour the chocolate ganache over the pudding layer.

Optional: Create a decorative zigzag pattern using a spatula or fork.

Dust lightly with cocoa powder.

5. Chill

Refrigerate for at least 4 hours (overnight is best).

Personal Note 💛

I love experimenting with classic desserts and giving them my own little twist. This version feels extra luxurious with the pudding layer and the silky chocolate topping. It’s rich, creamy and perfect when you want something a little more special than traditional tiramisu.

The combination of coffee, mascarpone and dark chocolate is simply irresistible.

Serving Tip

Serve chilled.

Perfect for dinner parties, holidays or whenever you’re craving something indulgent and comforting.