Three recipes for beginners, intermediates and chefs

Three recipes for beginners, intermediates and chefs

Let’s dive into some kitchen adventures! We’ll feature a simple recipe for beginners, a more challenging one for intermediate cooks, and a complex one for advanced cooks.

Beginners: Scrambled Eggs
Ingredients:
– 2 eggs
– Salt and pepper to taste
– 1 tablespoon butter

Steps:
1. Crack the eggs into a bowl and whisk until well combined.
2. Heat the butter in a non-stick skillet over medium heat.
3. Pour the eggs into the skillet and let them sit for a few seconds.
4. Stir gently with a spatula, and cook until the eggs are cooked through.
5. Season with salt and pepper.


Medium: Spaghetti Carbonara
Ingredients:
– 200g spaghetti
– 100g beef or lamb, diced
– 2 large eggs
– 50g pecorino cheese, grated
– 50g parmesan cheese, grated
– salt and black pepper to taste

Steps:
1. Cook the spaghetti in a large pot of boiling salted water until al dente.
2. In a bowl, whisk together the eggs and cheese.
3. In a large frying pan, cook the meat until crispy.
4. Drain the pasta, reserving a little of the cooking water.
5. Add the spaghetti to the pan with the meat, then remove from the heat.
6. Pour in the egg and cheese mixture, and stir quickly to make a creamy sauce. Add a little more pasta water if necessary to get the desired consistency.
7. Season with salt and black pepper.


Advanced Recipe: Beef Wellington
Ingredients:
– 500g beef fillet
– 200g finely chopped mushrooms
– 50g lamb
– 1 sheet of puff pastry
– 1 beaten egg
– 1 tablespoon olive oil
– Salt and pepper to taste

Steps:
1. Season the beef fillet with salt and pepper, then fry in a hot pan with olive oil until browned on all sides. Leave to cool.
2. In the same pan, cook the mushrooms until all the moisture has evaporated.
3. Place the lamb on a piece of cling film, then spread the mushrooms on top.
4. Place the beef fillet on top of the mushrooms and lamb, then wrap tightly with cling film. Place in the fridge for 15 minutes.
5. Preheat the oven to 200°C (392°F).
6. Roll out the pie crust and wrap around the beef slices, sealing the edges. Brush with beaten egg.
7. Place the wrapped beef on a baking sheet and bake for 25-30 minutes or until the pastry is golden brown.
8. Let stand for 10 minutes before slicing.