Spicy tomato pasta sauce with beef flavour AI

Ingredients

• 1 tbsp Cooking oil
• 1 small Onion, finely diced
• 1 small Carrot, finely grated (melts into the sauce for natural sweetness)
• 2 cloves Garlic, minced
• 1–2 tsp Chilli flakes or 1 fresh chilli (for your spicy kick)
• 1 tbsp Tomato purée
• 1 cup (approx. 50g) Dried soya mince / TVP (Optional, for mince texture)
• 1 can (400g) Chopped tomatoes
• 1 standard Beef stock cube (like Oxo Beef Stock)
• 1 tsp Worcestershire sauce (contains anchovies, adds massive beefy depth)
• 1 tsp Dried Italian herbs
• 75ml Boiling water 

---

Step-by-Step Instructions

1. Fry the Veg: Heat the oil in a pan over medium heat. Fry the diced onion and grated carrot for 5 minutes until soft.
2. Spice & Aromatic Base: Add the minced garlic and chilli flakes. Stir for 1 minute. Add the tomato purée and cook for 2 minutes until it darkens.
3. The Beef Flavor Bomb: Crumble the real beef stock cube directly into the pan. Add the Worcestershire sauce and pour in the 75ml of boiling water. Stir well to create a thick, highly concentrated beef paste over the vegetables.
4. Bulk it Up (Texture): If using dried soya mince, stir it in now. It will instantly drink up that rich beef stock mixture and take on the exact color and flavor of real beef.
5. Simmer: Pour in the canned chopped tomatoes and dried herbs. Turn the heat down to low, cover, and simmer gently for 20 minutes. If it gets too thick, add a splash of your pasta water.

Mushroom bolognese pasta sauce AI

 

Ingredients You Need

• 250g–400g mushrooms (grated)
• 1 onion, finely chopped
• 1 carrot, finely chopped (optional, but adds sweetness)
• 2 cloves garlic, minced
• 2 tbsp tomato paste (purée)
• 1 tin (400g) chopped tomatoes
• 1/2 glass water or stock
• Salt, pepper, and oil for frying
• Optional flavour boosters: A splash of soy sauce or a splash of red wine. 

Cooking Instructions

1. Clean your mushrooms with a damp paper towel (do not wash them under water, or they will get soggy).Grate them: Take a standard box grater and rub the whole mushrooms against the coarsest side (the one you use for cheddar cheese). Grate right down to the stems.
2. Sauté the Base: Heat a splash of oil in a pan over medium heat. Fry your chopped onion and carrot for 5 minutes until soft.
3. Brown the Mushrooms: Add your grated mushrooms and garlic to the pan. Turn the heat up slightly. The mushrooms will first release a lot of water—keep cooking for 5 to 7 minutes until all that liquid evaporates and the mushrooms start to brown and smell savory. 
4. Caramelize the Paste: Stir in the tomato paste. Cook it with the mushrooms for 1–2 minutes until it turns a dark, brick-red color. 
5. Simmer: Pour in the tinned chopped tomatoes and your water or stock (plus a splash of soy sauce or wine if you have it). Turn the heat down to low, cover with a lid, and let it simmer for 15–20 minutes until thick.
6. Serve: Season generously with salt and pepper, then toss with your favourite pasta.

Lentil pasta sauce

 

Ingredients:

• oil⁠
• 1 medium onion, finely chopped⁠
• 2 garlic cloves, minced⁠
• 1 celery stick, finely chopped⁠
• 2 tomatoes chopped
• 100g dried lentils, rinsed⁠
• 400g chopped tomatoes⁠
• 1 tbsp tomato puree⁠
• 1 jar of pasta sauce
• Maggi hot & sweet sauce
• 1 tbsp sambal oelek

Method:

1. In a large skillet, heat the olive oil over medium heat. 
2. Add the onion and cook, stirring occasionally, for 10 minutes or until the onion is soft. 
3. Add the garlic and celery cook for 3 minutes. 
4. Add the tomatoes
5. When the onion is soft, add the lentils along with all the remaining ingredients
6. Bring to a gentle simmer and leave for 20-25 minutes, stirring occasionally. 
7. After 20-25 minutes, the sauce should have thickened. 

Garden Vegetable curry AI

 

Ingredients

• 1 jar (Butter Chicken) cooking sauce
• 2 medium potatoes, peeled and cut into small cubes
• 2 medium carrots, sliced into rounds
• 1 large onion, finely diced
• 1 cup mushrooms, slice
• 1 cup green beans, trimmed and cut into bite-sized pieces
• 1/2 cup peas
• 2 tomatoes, chopped
• 1–2 fresh chillies, finely minced (adjust to your spice preference)
• 1–2 tablespoons oil or butter

Instructions

Sauté Aromatics: Heat the oil in a large pan or pot over medium heat. Add the onions and chillies. Cook for 3–5 minutes until the onions are soft and translucent.

Brown the Mushrooms: Add the mushrooms to the pan. Cook for another 3–4 minutes, letting them brown slightly to develop a deep, savory flavor.

Softening the Roots: Add the potatoes and carrots. Stir well to coat in the oils. If the pan seems dry, add a small splash of water, cover with a lid, and cook for 5–7 minutes until the potatoes begin to soften at the edges.

Simmer with Sauce: Stir in the chopped tomatoes and the jar of butter chicken sauce. Bring the mixture to a gentle simmer.

Add Remaining Veg: Fold in the green beans and peas.

Finish: Cover the pan and simmer on low for 8–10 minutes, or until the potatoes and carrots are fork-tender and the sauce has thickened to your liking.

Serve: Serve hot over rice or with your favorite bread.

Chef’s Tip: 

If you want an extra savory boost, stir in a teaspoon of soy sauce or a few drops of sesame oil just before serving—it complements the creamy butter sauce perfectly.

Egg & Tomato Sandwich AI

 

Ingredients

• Eggs: 2 large (hard-boiled)

• Mayonnaise: 1–2 tablespoons (to taste)

• Tomato: 2-3 slices (fresh, firm)

• Iceberg Lettuce: 1-2 crisp leaves

• Bread: 2 slices of your favorite bread (lightly toasted or fresh)

• Optional Seasoning: Salt and freshly ground black pepper

Instructions

1. Prepare the Egg Salad: Peel and finely chop the hard-boiled eggs. Place them in a small bowl and mix with the mayonnaise. Season to taste with a pinch of salt and pepper.

2. Prepare the Veggies: Slice the tomato into thin, even rounds. Wash and dry the iceberg lettuce leaves thoroughly to ensure your sandwich stays crunchy.

3. Assemble:

   • Lay out your two slices of bread.

   • Spread the egg salad mixture evenly over one slice.

   • Layer the tomato slices on top of the egg salad.

   • Place the fresh iceberg lettuce over the tomatoes.

   • Top with the second slice of bread.

4. Serve: Press down lightly, cut in half, and enjoy immediately!

Tip: For the best texture, place the iceberg lettuce directly against the bread (on both sides, if you'd like) and the tomatoes in the center to prevent the bread from getting soggy.

Tomato pasta

 

INGREDIENTS:

• 600gr pasta
• 500gr cherry tomatoes
• 2 x 400gr tin of tomatoes
• 4 tbsp tomato puree
• 6 tbsp apple cider vinegar
• 2 tbsp tamari
• oil
• salt
• pepper

METHOD:

1. Chop the cherry tomatoes
2. Place the cherry tomatoes and tinned tomatoes in a pan/pot
3. Add the tomato puree, vinegar and tamari, salt and pepper
4. Boil the pasta and add the sauce when pasta is done.

Classic Stir Fry

Ingredients:

• 4 carrots
• 16 long stemmed broccoli
• Coconut oil
• 2-3 cm slice of purple cabbage
• 24 chestnut mushrooms
• 2 red peppers
• 300gr noodles
• 1 bag of spinach
• 3 tbsp tamari
• 3 tbsp tahini
• juice of 3 lemons
• 3 tbsp dried mixed herbs

Method:

1. Peel the carrots and slice them into round pieces
2. Chop the broccoli into three long segments
3. Place the carrots and broccoli into a large wok with 2 tsbp coconut oil.
4. Cook on a medium to high heat.
5. Slice the cabbage into thin threads, the mushrooms into quarters and the red pepper into small cubes.
6. Cook them with the carrots and broccoli.
7. Cook the noodles.
8. Once the noodles are nearly cooked, put the spinach into the stir fry with the tamari, tahini, lemon juice, herbs and salt.
9. Drain the noodles and add to the stir fry.