Oliviatied

15/09/2026

Ground Beef Recipes

Ground Beef and Cabbage Recipe
Ingredients
1 lb ground beef
1 small head cabbage, chopped
1 onion, diced
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
2 tbsp tomato paste
1 tbsp olive oil
1 tsp paprika
Salt and black pepper to taste
Step by Step: Heat the olive oil in a large skillet over medium-high heat, add the ground beef and cook until browned while breaking it into crumbles, then drain excess grease if needed; add the diced onion and cook until softened, then stir in the garlic for about 30 seconds; add the diced tomatoes, tomato paste, paprika, salt, and black pepper and stir well, then add the chopped cabbage and toss until evenly combined; cover and cook for about 10–15 minutes, stirring occasionally, until the cabbage is tender, then adjust the seasoning and serve hot.

Ground Beef Pizza Casserole Recipe
Ingredients
1 lb ground beef
1 jar (24 oz) marinara sauce
2 cups pasta (penne or rotini)
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 tsp Italian seasoning
1/2 tsp garlic powder
Salt and black pepper to taste
Step by Step: Preheat the oven to 375°F (190°C) and cook the pasta according to the package directions until just al dente, then drain; brown the ground beef in a large skillet over medium-high heat, breaking it into crumbles, and drain excess grease; stir in the marinara sauce, Italian seasoning, garlic powder, salt, and black pepper, then add the cooked pasta and mix until evenly coated; transfer to a greased baking dish, top evenly with the mozzarella and Parmesan cheese, and bake for about 15–20 minutes until the casserole is hot and bubbly and the cheese is melted and lightly golden; let rest for a few minutes before serving.

Ground Beef Tacos Recipe
Ingredients
1 lb ground beef
1 packet taco seasoning (1 oz)
2/3 cup water
8 taco shells (hard or soft)
1 cup shredded lettuce
1 cup diced tomatoes
1 cup shredded cheddar cheese
1/2 cup sour cream
Salsa, optional
Step by Step: Cook the ground beef in a large skillet over medium-high heat until completely browned, breaking it into small crumbles as it cooks, then drain excess grease; add the taco seasoning and water, stir well, and simmer for about 5 minutes until the sauce has thickened and coated the beef; warm the taco shells according to the package directions, then divide the seasoned beef among them and top with shredded lettuce, diced tomatoes, cheddar cheese, sour cream, and salsa if desired; serve immediately.

Ground Beef and Potatoes Casserole Recipe
Ingredients
1 lb ground beef
4 medium potatoes, sliced
1 onion, diced
1 can (10.5 oz) cream of mushroom soup
1 cup shredded cheddar cheese
1/2 cup milk
1 tsp garlic powder
Salt and black pepper to taste
Step by Step: Preheat the oven to 375°F (190°C), then brown the ground beef and diced onion in a skillet over medium-high heat until the beef is cooked through and the onion is tender, draining excess grease; combine the cream of mushroom soup, milk, garlic powder, salt, and black pepper in a bowl; arrange half of the sliced potatoes in a greased baking dish, top with half of the beef mixture, and repeat the layers, then pour the soup mixture evenly over everything; cover tightly with foil and bake for about 45–60 minutes or until the potatoes are tender, then uncover, sprinkle with cheddar cheese, and bake for another 10–15 minutes until melted and bubbly; rest briefly before serving.

Ground Beef Stroganoff Recipe
Ingredients
1 lb ground beef
1 onion, diced
2 cloves garlic, minced
8 oz mushrooms, sliced
2 tbsp butter
2 tbsp all-purpose flour
2 cups beef broth
1 cup sour cream
12 oz egg noodles, cooked
Salt and black pepper to taste
Step by Step: Melt the butter in a large skillet over medium-high heat, add the ground beef and diced onion, and cook until the beef is browned and the onion is tender, then drain excess grease if necessary; add the sliced mushrooms and cook until softened, then stir in the garlic for about 30 seconds; sprinkle in the flour and stir for about 1 minute, then gradually pour in the beef broth while stirring until smooth; simmer for several minutes until the sauce thickens, season with salt and black pepper, then reduce the heat to low and stir in the sour cream until creamy and heated through without boiling; add the cooked egg noodles and gently toss until evenly coated, then serve hot.

12/09/2026

05/09/2026

🍫🌰 Almond Toffee is a crunchy, buttery treat packed with toasted almonds and rich caramelized sweetness. Crisp, nutty, and deliciously indulgent, every bite delivers satisfying texture and classic homemade candy goodness.

🍓🍞 Strawberry Jam is a sweet, fruity spread made with ripe strawberries and a delicious touch of sugar. Smooth, vibrant, and flavorful, every spoonful is perfect on toast, biscuits, pancakes, or breakfast treats.

🧀🥟 Cheese Dumplings are soft, tender dumplings filled with rich, gooey cheese and cooked to delicious perfection. Warm, savory, and comforting, every bite delivers satisfying cheesy goodness perfect as a snack, appetizer, or hearty meal.

🍚🥛 Rice Pudding is a creamy, comforting dessert made with tender rice, sweet milk, and warm spices. Smooth, rich, and deliciously satisfying, every spoonful brings cozy homemade goodness perfect for dessert or a sweet snack.

01/09/2026

Winter citrus arrives exactly when
it is needed most. When everything
is grey and cold the blood oranges
and mandarins appear and remind you
that seasons have a logic and a generosity.

BLOOD ORANGE AND FENNEL SALAD
Blood oranges 4 peeled and sliced into rounds.
Fennel 1 bulb shaved very thin on mandoline.
Arugula 100g. Pistachios 60g. Olives 60g.
Dressing: olive oil 60ml, ch*****ne vinegar
2 tbsp, honey 1 tsp, salt. Dress all together.
Arrange on plate. The blood orange juice
mixes into the dressing and turns it ruby red.

ORANGE CARDAMOM TART
Blind baked sweet pastry shell.
Orange custard: orange juice 150ml, orange
zest 2 oranges, eggs 3, sugar 120g, heavy
cream 150ml, cardamom 1 tsp ground.
Whisk all together. Strain. Pour into pastry.
Bake 160C for 30 minutes until just set.
Arrange candied orange peel on top when cool.

GRAPEFRUIT AND AVOCADO SALAD
Pink grapefruit 2 segmented over bowl to
catch juices. Avocado 2 sliced. Radishes
6 thinly sliced. Watercress 100g.
Honey dressing: caught grapefruit juice,
honey 1 tbsp, olive oil 3 tbsp, vinegar
1 tbsp, salt. Dress gently and serve immediately.

LEMON POSSET WITH MANDARIN
Heavy cream 600ml, caster sugar 150g,
lemon juice 80ml.
Simmer cream and sugar until dissolved.
Add lemon juice. Cool 5 minutes.
Pour into ramekins. Refrigerate 4 hours.
Mandarin segments arranged on top.
Honey drizzle and fresh mint.

CITRUS GLAZED DUCK BREAST
Duck breasts 4 scored through skin in diamond
pattern. Season. Place skin side down in cold
pan. Cook on medium heat 8 minutes until fat
rendered and skin golden. Flip 5 minutes.
Rest 8 minutes.
Orange glaze: orange juice and blood orange
juice 200ml, honey 2 tbsp, shallots, red w**e
vinegar 2 tbsp, butter 40g, star anise 1, thyme.
Reduce until coating consistency. Serve over duck.

Citrus zest contains twice the flavor
of the juice. Always zest citrus before
juicing it and use the zest in every
preparation where the juice is used.
The oil in the zest is what carries
the fragrance that makes citrus what it is.

01/09/2026

Raw garlic and roasted garlic are two
completely different ingredients. Raw garlic
is sharp and aggressive. Roasted garlic
is sweet, mellow and spreadable.
Understanding the difference unlocks a
completely different set of possibilities.

HOW TO ROAST GARLIC
Cut top quarter off whole garlic bulbs
exposing all cloves. Drizzle with olive oil.
Wrap in foil. Roast at 200C for 40 to 45 minutes
until cloves are completely soft and golden.
Cool. Squeeze from base and all cloves
press out easily. Store refrigerated for one week.

ROASTED GARLIC BREAD
Score round sourdough in grid pattern
without cutting through base.
Roasted garlic butter: butter 100g, 4 bulbs
roasted garlic squeezed out, fresh herbs,
parmesan 60g, salt. Push butter deep into
every cut. Add mozzarella 150g.
Wrap in foil and bake 180C for 15 minutes.
Unwrap and bake 10 more minutes.

ROASTED GARLIC SOUP
Onion 2, roasted garlic 6 bulbs squeezed,
chicken broth 1 liter, heavy cream 200ml,
butter 40g, fresh thyme.
Saute onion in butter. Add garlic and broth.
Simmer 20 minutes. Blend until silky smooth.
Add cream and season. Strain for ultimate smoothness.

ROASTED GARLIC HUMMUS
Chickpeas 2 cans, roasted garlic 2 bulbs,
tahini 80g, lemon juice 60ml, olive oil 60ml,
ice water 100ml, cumin, salt.
Blend all for 5 minutes until silky smooth.
The roasted garlic replaces raw garlic
and the result is completely different.

ROASTED GARLIC MASHED POTATO
Potatoes 1kg baked and riced. Roasted garlic
2 bulbs squeezed. Butter 120g, warm cream 200ml.
Beat potato with garlic, butter and cream.
Season generously. Serve with more butter.

ROASTED GARLIC PASTA
Linguine 400g, roasted garlic 3 bulbs,
olive oil 80ml, white w**e 100ml, parmesan,
basil, lemon, chili flakes.
Mash garlic with olive oil until paste.
Warm with white w**e in pan. Toss with hot
pasta and pasta water. Add parmesan, lemon,
basil, chili. The sauce needs pasta water
to emulsify into coating consistency.

Make roasted garlic in large batches.
The oven is already on and roasting six
bulbs takes the same time as one.
Refrigerated in olive oil it keeps for
two weeks and improves everything it touches.

01/09/2026

Avocado toast became a symbol of
something frivolous but every version
here proves it deserves to be taken
seriously. The bread matters. The avocado
ripeness matters. The seasoning matters.
All three together produce something genuinely good.

CLASSIC SMASHED AVOCADO TOAST
Sourdough 2 thick slices toasted until
golden and firm. Avocado 2 ripe.
Season avocado with lemon juice 2 tbsp,
olive oil 1 tbsp, sea salt, black pepper.
Smash with fork leaving some texture.
Spread generously on toast.
Everything bagel seasoning, chili flakes,
extra lemon zest, flaky salt, olive oil drizzle.

EGG AND BACON AVOCADO TOAST
Classic avocado base on toasted sourdough.
Cook bacon until very crispy. Place on avocado.
Fry egg in bacon fat on medium heat.
Baste with fat until white is set and edges
are crispy but yolk remains runny.
Place on top. Hot sauce, chive, seasoning.

SMOKED SALMON AVOCADO TOAST
Smash avocado with lemon and salt.
Thin layer of cream cheese on toast first.
Avocado on top. Drape smoked salmon.
Add capers, red onion slivers, fresh dill,
everything seasoning, lemon zest.

MEDITERRANEAN AVOCADO TOAST
Classic avocado base. Arrange halved cherry
tomatoes. Add kalamata olives sliced.
Crumble feta generously. Fresh basil leaves.
Scatter za'atar. Drizzle olive oil generously.

SPICY KIMCHI AVOCADO TOAST
Classic avocado base. Drain kimchi slightly
and arrange on avocado.
Gochujang mayo: gochujang 1 tbsp, mayo 2 tbsp,
sesame oil half tsp. Drizzle over kimchi.
Add sesame seeds and green onion.
Fried egg optional.

The avocado should be slightly underripe
rather than overripe. Overripe avocado
is brown, slimy and tastes fermented.
Slightly underripe avocado has the firmness
to smash with texture and the flavor
is cleaner and more pronounced.

01/09/2026

Spring rolls separate into two categories
that should never be confused. Fried
spring rolls are hot, crispy and rich.
Fresh spring rolls are cool, light and
healthy. Both are worth knowing.

CRISPY VIETNAMESE FRIED SPRING ROLLS
Filling: ground pork 300g, glass noodles
100g soaked and cut, carrot 1 grated,
dried mushrooms 60g soaked and diced,
garlic 3 cloves, fish sauce 2 tbsp,
sugar 1 tsp, pepper.
Mix and rest 20 minutes. Fill rice paper
wrappers with 1 tbsp filling. Roll tightly
folding sides in. Seal with egg white.
Fry at 170C for 8 to 10 minutes until
golden and cooked through.
Nuoc cham: fish sauce, lime juice, sugar,
water, garlic, chili.

FRESH RICE PAPER ROLLS
Dip rice paper 15 seconds in warm water.
Place on damp board. Add shrimp, vermicelli,
lettuce, mint, basil, cucumber, carrot.
Roll tightly folding sides in.
Peanut sauce: peanut butter 60g, hoisin 2 tbsp,
lime 2 tbsp, water to thin, chili flakes.

CHINESE FRIED SPRING ROLLS
Filling: ground pork 200g, cabbage 200g
shredded, bean sprouts 100g, carrot 1,
garlic, ginger, soy sauce, oyster sauce, sesame oil.
Saute filling until dry. Cool completely.
Fill thin spring roll wrappers. Seal with
flour and water paste. Fry 180C until golden.

DESSERT NUTELLA SPRING ROLLS
Fill spring roll wrappers with 1 tbsp Nutella
and 2 banana slices. Roll and seal with egg white.
Fry at 180C for 2 to 3 minutes until golden.
Dust powdered sugar immediately.

THAI PRAWN SPRING ROLLS
Filling: prawns 200g roughly chopped, glass
noodles 80g soaked, carrot grated, ginger
1 tsp, lemongrass 1 stalk finely grated,
fish sauce 1 tbsp.
Mix and fill wrappers same as Chinese method.
Fry same temperature.

The oil temperature for frying is everything.
At 160C the wrapper absorbs oil before
crisping. At 180C the wrapper crisps
immediately and the oil stays out.
Test with a wooden chopstick.
Bubbles should form immediately around it.

01/09/2026

Stuffed shells solve the dinner problem
on a Tuesday the same way they solve it
on a Sunday. They can be made completely
in advance, refrigerated and baked when
needed. They improve slightly from sitting.

CLASSIC RICOTTA AND SPINACH
Jumbo shells 20, cooked and cooled on
oiled tray to prevent sticking.
Filling: ricotta 500g, spinach 300g wilted
and squeezed completely dry, mozzarella
100g, parmesan 80g, eggs 2, nutmeg,
fresh basil, salt, pepper.
Marinara 600ml in base of dish. Fill each
shell and arrange. Top with more marinara.
Add mozzarella 150g on top.
Bake covered 375F for 25 minutes.
Uncover and bake 15 more minutes.

CRAB AND CREAM CHEESE SHELLS
Filling: lump crab 300g, cream cheese 200g
softened, lemon zest and juice 1 lemon,
fresh chives, parsley, old bay 1 tsp,
parmesan 60g.
Lemon butter sauce instead of marinara:
butter 60g, garlic 3 cloves, white w**e
100ml, lemon juice, cream 100ml.
Fill shells, arrange in dish with sauce.
Bake 375F for 25 minutes.

GROUND BEEF AND RICOTTA
Brown ground beef 400g with onion and garlic.
Cool completely. Mix with ricotta 300g,
mozzarella 100g, parmesan 60g, egg 1,
Italian seasoning, basil.
Arrange in tomato meat sauce base.
Top with mozzarella. Bake same method.

BUTTERNUT SQUASH AND SAGE
Butternut squash 600g roasted and mashed.
Mix with ricotta 200g, parmesan 80g,
nutmeg, salt, amaretti biscuits 40g crushed.
Arrange in dish with brown butter base.
Top with sage leaves and pine nuts.
Add more brown butter over top.
Bake 375F for 25 minutes.

FOUR CHEESE SHELLS
Ricotta 300g, mozzarella 100g, parmesan 80g,
gorgonzola 80g, eggs 2, basil, salt.
Arrange in simple marinara. Top with
extra mozzarella. Bake same method.
The gorgonzola is what makes this different.
It melts into the other three cheeses and
adds depth without dominating.

Overfilling shells is always better than
underfilling them. A generous shell looks
abundant and the filling is the point.
A shell with too little filling tastes
mostly of pasta and misses entirely.

31/08/2026

A great cold drink in summer is one
of the simplest pleasures and one of
the most often done poorly.
These five exist to fix that.

WATERMELON MINT COOLER
Watermelon 400g blended and strained
to remove pulp. Simple syrup: equal parts
sugar and water heated until dissolved.
Mint syrup: add 10 fresh mint leaves to
warm simple syrup and steep 20 minutes.
Per glass: watermelon juice 150ml,
mint syrup 2 tbsp, lime juice 1 tbsp,
sparkling water 100ml, ice, fresh mint,
watermelon wedge. Light salt on rim optional.

PASSION FRUIT LEMONADE
Fresh lemon juice 100ml, passion fruit
pulp 4 fruits, honey 2 tbsp, sparkling
water 200ml, ice.
Mix lemon juice, passion fruit, honey until
honey dissolves. Add sparkling water gently.
Pour over ice. The passion fruit seeds
stay in and are part of the experience.

MANGO LASSI
Ripe mango flesh 300g, thick yogurt 200g,
whole milk 150ml, honey 2 tbsp,
cardamom half tsp, rose water 1 tsp, ice.
Blend all until completely smooth and creamy.
Taste and adjust honey.
Pour into glass. Dust cardamom on surface.
Add rose petals and pistachio.

CUCUMBER ELDERFLOWER FIZZ
Cucumber half blended and strained.
Elderflower cordial 3 tbsp, sparkling water
200ml, lemon juice 1 tbsp, ice.
Use vegetable peeler to create long cucumber
ribbon and spiral inside glass before adding
ice. Mix cordial, cucumber water, lemon.
Pour over ice. Add sparkling water.
Garnish with mint.

STRAWBERRY BASIL LEMONADE
Strawberry basil syrup: strawberries 200g,
sugar 100g, water 100ml, basil 10 leaves.
Simmer until strawberries break down.
Strain. Cool completely.
Per glass: syrup 3 tbsp, lemon juice 2 tbsp,
sparkling water 150ml, ice, strawberry on rim,
basil leaf floating.

Make simple syrups and fruit purees at the
start of the week and store refrigerated.
Assembly then takes thirty seconds per glass
instead of fifteen minutes and every drink
is perfectly consistent.

31/08/2026

Polenta has two personalities. Freshly
cooked it is creamy and scoopable.
Poured into a tray and chilled it becomes
firm and can be fried or grilled.
Understanding both versions doubles
the number of things you can do with it.

CREAMY PARMESAN POLENTA
Chicken broth 800ml, whole milk 400ml, salt.
Bring to boil. Pour polenta 200g in a slow
steady stream whisking constantly.
Reduce heat to lowest setting. Cook
stirring frequently for 40 to 45 minutes.
Never less. Quick cooking polenta is
not the same thing.
Remove from heat. Beat in butter 80g and
parmesan 100g vigorously. Season generously.
Rest covered 5 minutes before serving.

CRISPY FRIED POLENTA CAKES
Make creamy polenta above. Pour into oiled
baking dish to 2cm depth. Refrigerate minimum
4 hours until completely firm.
Cut into rounds or squares. Pan fry in olive
oil on medium high 4 minutes per side until
deeply golden and crispy.
Top with mushroom ragu: saute mushrooms with
garlic, red w**e, broth, reduce until thick.

POLENTA PIZZA BASE
Set polenta as above. Cut into large circle.
Brush with olive oil. Bake 220C for 15 minutes
until beginning to crisp. Add tomato sauce,
mozzarella, toppings. Return to oven 10 minutes.

SLOW COOKER POLENTA
Polenta 200g, water 1 liter, parmesan 80g,
butter 60g, cream 100ml, salt.
Combine polenta and water in slow cooker.
Cook on high 4 hours stirring every hour.
Add parmesan, butter, cream. Season.
Top with braised chicken or mushrooms.

GRILLED POLENTA WITH GORGONZOLA
Set firm polenta. Slice 1.5cm thick.
Brush with olive oil. Grill on high heat
3 minutes each side until grill marks form.
Place gorgonzola 150g on hot slices.
Let melt slightly. Drizzle honey.
Add walnuts and fresh pear.

Polenta needs constant attention and
constant stirring during cooking.
Leaving it unattended produces lumps
and scorching that cannot be fixed.
The person standing at the stove
stirring is an essential ingredient.