Ingredients (Serves 2)

• 200g (7 oz) spaghetti
• 4 garlic cloves, thinly sliced
• 1/4 cup extra virgin olive oil
• 1/4 tsp red pepper flakes (adjust to taste)
• Salt (for pasta water and seasoning)
• 2 tbsp fresh parsley, chopped (optional)
• Freshly grated Parmesan cheese (optional)
• Zest of 1 lemon (optional for freshness)

Instructions

1. Boil the pasta: Bring a large pot of salted water to a boil. Cook spaghetti until al dente, according to package instructions. Reserve 1/2 cup of pasta water before draining.
2. Sauté the garlic: While the pasta is cooking, heat the olive oil in a large pan over medium heat. Add the sliced garlic and sauté gently until golden brown and fragrant—about 2 minutes. Be careful not to burn it.
3. Add spice: Stir in the red pepper flakes and cook for another 30 seconds.
4. Combine with pasta: Add the drained pasta to the pan and toss to coat. If the mixture seems dry, add a splash of reserved pasta water to loosen it.
5. Finish and serve: Stir in the chopped parsley and lemon zest (if using). Plate the pasta and top with grated Parmesan, if desired.

Tips

• This dish is quick, so have all ingredients ready before starting.
• You can add extras like sautéed shrimp or mushrooms for a twist.

Ingredients (Serves 2)

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tbsp baking powder
• Pinch of salt
• 1 cup milk
• 1 large egg
• 2 tbsp melted butter (plus more for cooking)
• 1 tsp vanilla extract (optional)

Instructions

1. Make the batter: In a bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, whisk the milk, egg, melted butter, and vanilla.
2. Combine: Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix; lumps are okay.
3. Cook pancakes: Heat a non-stick pan or griddle over medium heat. Grease lightly with butter. Pour 1/4 cup of batter per pancake. Cook until bubbles form on the surface and edges look set, then flip and cook another 1–2 minutes.
4. Serve: Stack pancakes and top with butter, syrup, berries, or your favorite toppings.

Tips

• Let the batter rest for 5 minutes before cooking for fluffier pancakes.
• Use buttermilk instead of regular milk for a tangy twist.

Ingredients (Serves 2)

• 2 ripe tomatoes, sliced
• 200g (7 oz) fresh mozzarella, sliced
• Fresh basil leaves
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar (optional)
• Salt and freshly ground black pepper, to taste

Instructions

1. Prepare ingredients: Slice the tomatoes and mozzarella evenly. Wash and dry the basil leaves.
2. Assemble salad: On a plate, alternate slices of tomato and mozzarella, slightly overlapping them. Tuck a basil leaf between each slice.
3. Season: Drizzle with olive oil and balsamic vinegar (if using). Sprinkle with salt and freshly ground black pepper.
4. Serve immediately: Enjoy as a fresh appetizer or side dish.

Tips

• Use high-quality ingredients since the flavors are simple and fresh.
• Add a pinch of flaky sea salt for extra texture.

Ingredients (Serves 2)

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 red bell pepper, chopped
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper (optional)
• 1 can (400g/14 oz) diced tomatoes
• Salt and pepper to taste
• 4 eggs
• Fresh parsley or cilantro, for garnish
• Crusty bread, for serving

Instructions

1. Sauté aromatics: Heat olive oil in a skillet over medium heat. Add onion and cook until soft. Add garlic and bell pepper; cook for 5 minutes.
2. Add spices and tomatoes: Stir in cumin, paprika, and cayenne. Add diced tomatoes, salt, and pepper. Simmer for 10 minutes until slightly thickened.
3. Poach eggs: Make small wells in the sauce and crack an egg into each. Cover and cook for 5–7 minutes until eggs are just set.
4. Garnish and serve: Sprinkle with chopped herbs. Serve warm with crusty bread for dipping.

Tips

• For a richer sauce, add a tablespoon of tomato paste with the diced tomatoes.
• You can add feta cheese or olives for extra flavor.

Ingredients (Serves 2)

• 2 medium tomatoes, cut into wedges
• 1/2 cucumber, sliced into half-moons
• 1/4 red onion, thinly sliced
• 1/2 green bell pepper, sliced
• 8–10 Kalamata olives
• 100g (3.5 oz) feta cheese, in one large block
• 2 tbsp extra virgin olive oil
• 1 tsp dried oregano
• Salt to taste

Instructions

1. Combine vegetables: In a bowl, gently toss together tomatoes, cucumber, onion, and bell pepper.
2. Add olives and feta: Place olives on top, then lay the block of feta cheese over the vegetables.
3. Season: Drizzle with olive oil, sprinkle oregano, and add salt to taste.
4. Serve: Enjoy immediately as a light meal or side dish.

Tips

• Use high-quality feta packed in brine for best flavor.
• Don’t refrigerate tomatoes before use — they taste better at room temperature.

Ingredients (Serves 1)

• 3 large eggs
• 1 tbsp butter
• Salt and pepper to taste
• Optional fillings: grated cheese, herbs, or sautéed mushrooms

Instructions

1. Beat the eggs: In a bowl, whisk eggs until smooth. Season with salt and pepper.
2. Heat the pan: Melt butter in a non-stick skillet over medium-low heat until foamy but not browned.
3. Cook the eggs: Pour eggs into the pan. Stir gently with a spatula while shaking the pan until they begin to set.
4. Form the omelette: When eggs are just set but still moist, tilt the pan to roll the omelette into a log or fold in thirds.
5. Serve: Slide onto a plate and serve immediately, with or without fillings.

Tips

• Use low heat to avoid browning and maintain the omelette’s pale yellow color.
• A silicone spatula is ideal for gently stirring and shaping.