Recipe by : chef ssentongo

* – PAN ‑SEARED STEAK WITH GARLIC BUTTER SAUCE & TOMATOES

Ingredients (serves 2)

• 2 thick‑cut beef steaks (ribeye or filet mignon, ~250 g each)
• Salt & freshly cracked black pepper
• 2 tbsp olive oil
• 3 tbsp unsalted butter, divided
• 3 garlic cloves, minced
• 1 tsp fresh thyme or parsley, chopped (plus extra for garnish)
• 2 medium tomatoes, sliced
• Optional: pinch of smoked paprika or steak seasoning

Method

1. Prep the steak: Pat steaks dry, season generously with salt, pepper, and optional paprika on both sides. Let sit 15 min at room temp.
2. Sear the steak: Heat olive oil in a heavy skillet (cast iron works best) over high heat until smoking. Add steaks and sear 3–4 min per side for medium‑rare (adjust time for thickness). Remove steaks, set aside to rest.
3. Make garlic butter sauce: Reduce heat to medium, add 2 tbsp butter to the same skillet. Once melted, stir in minced garlic and thyme; cook 30 s until fragrant.
4. Finish the sauce: Add remaining 1 tbsp butter and swirl to emulsify. Spoon sauce over the resting steaks to coat.
5. Sauté tomatoes: In the same skillet, add sliced tomatoes and quickly sear 1 min per side; sprinkle with a pinch of salt.
6. Plate: Place steak on a serving slab, top with a tomato slice and fresh herbs. Drizzle any remaining pan juices over the meat.

Tips

• Rest the steak 5–7 min before cutting to keep juices locked in.
• For extra flavor, deglaze the pan with a splash of red wine or beef broth after step 3.

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* – BAKED STUFFED PASTA SHELLS (Rigatoni al Forno)

Ingredients

• 12–16 large rigatoni or pasta shells
• 1 lb (450 g) ground beef or mixed meat
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 cup tomato sauce
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt & pepper to taste
• 1 cup ricotta cheese
• 1 egg
• 1½ cups shredded mozzarella
• ½ cup grated Parmesan
• Fresh parsley, chopped (for garnish)

Method

1. Preheat oven to 375°F (190°C).
2. Cook pasta shells in salted boiling water 2–3 minutes less than al dente. Drain and set aside.
3. Sauté onion & garlic in a pan with a little oil until soft. Add ground meat, season with oregano, basil, salt & pepper; cook until browned. Mix in ½ cup tomato sauce.
4. Mix ricotta, egg, ¼ cup Parmesan, and a pinch of salt in a bowl.
5. Stuff each shell with the meat mixture, then place a dollop of ricotta mix on top of the meat. Arrange shells in a baking dish.
6. Cover shells with remaining tomato sauce, then sprinkle mozzarella and the rest of the Parmesan on top.
7. Bake 25–30 minutes, until cheese is golden and bubbly.
8. Garnish with chopped parsley before serving.

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* – OPEN ‑SANDWICHES IN YOUR PIC (you can swap toppings to match any of the ones you see on that wooden board).

Tomato & Avocado Bruschetta Recipe

1. Ingredients (for 4 servings):
   • 4 slices crusty bread (ciabatta or sourdough)
   • 2 ripe tomatoes, diced
   • 1 ripe avocado, mashed
   • 1 clove garlic, halved
   • 2 boiled eggs, sliced (optional, like in the photo)
   • Fresh basil or parsley, chopped
   • Olive oil
   • Salt & black pepper
   • Optional: feta cheese, bacon bits, or chili flakes
2. Steps:
   • Toast the bread slices until golden. Rub each slice with the cut garlic clove for extra flavor.
   • Mix the diced tomatoes with a splash of olive oil, salt, pepper, and half the chopped herbs (make a simple salsa).
   • Spread mashed avocado on each toast, then top with the tomato mix.
   • Add sliced boiled egg or other toppings you like (bacon, feta, chili).
   • Finish with a drizzle of olive oil, remaining herbs, and a pinch of salt.
3. Serve: Plate the bruschetta on a wooden board like in the photo and enjoy fresh!

You wanna tweak the recipe to match another topping from the image (like the egg‑bacon version), or do you need tips for making any of the other sandwiches on that board? 😋

* – GRILLED BEEF SHISH KEBAB RECIPE

Ingredients:

• 1 lb beef steak, cut into 1-inch cubes (sirloin or ribeye works great)
• 1 yellow bell pepper, cut into chunks
• 1 red bell pepper, cut into chunks
• 1 onion, cut into wedges
• 1 zucchini, sliced into thick rounds (optional)
• Wooden skewers (soaked in water for 30 minutes to prevent burning)
• Fresh dill, chopped
• Lemon wedges for serving

Marinade:

• 3 tbsp olive oil
• 2 tbsp soy sauce
• 2 tbsp lemon juice
• 2 garlic cloves, minced
• 1 tsp paprika
• 1/2 tsp black pepper
• 1/2 tsp salt

Dipping Sauce (simple yogurt sauce):

• 1/2 cup Greek yogurt
• 1 tbsp lemon juice
• 1 tsp chopped dill
• Salt to taste

Instructions:

1. Marinate the beef: In a bowl, mix all marinade ingredients. Add beef cubes, toss to coat, and let sit for at least 1 hour (or overnight in the fridge for deeper flavor).
2. Assemble skewers: Thread beef and veggies alternately onto skewers (beef, pepper, onion, zucchini, etc.).
3. Grill: Preheat grill to medium-high heat. Cook skewers 8–10 minutes, turning occasionally, until beef is charred and cooked to your liking.
4. Finish: Sprinkle chopped dill over the cooked skewers. Serve with lemon wedges and yogurt dipping sauce.

Tips:

• Keep an eye on the grill to avoid burning the veggies.
• Serve with rice or flatbread if you want a fuller meal.

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* – CLASSIC ITALIAN LASAGNA RECIPE

Ingredients

• 12 lasagna noodles (regular or no‑boil)
• 500 g ground beef (or mixed meat)
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 800 ml tomato sauce
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 250 g ricotta cheese
• 200 g mozzarella, shredded
• 100 g Parmesan, grated
• 2 eggs
• Salt & pepper to taste
• Fresh parsley for garnish

Method

1. Preheat oven to 180 °C (350 °F).
2. Cook lasagna noodles according to package (skip if using no‑boil). Drain and set aside.
3. Meat sauce: In a pan, sauté onion & garlic until soft. Add ground beef, brown it, then stir in tomato sauce, paste, oregano, basil, salt & pepper. Simmer 10 min.
4. Cheese mix: In a bowl, combine ricotta, 1 egg, half the Parmesan, and a pinch of salt & pepper.
5. Assemble: In a baking dish, layer sauce, noodles, ricotta mix, mozzarella. Repeat layers, ending with sauce & remaining mozzarella + Parmesan on top.
6. Bake for 35‑40 min until golden and bubbly. Let rest 10 min before serving.
7. Garnish with fresh parsley.

Tips

• For a veggie version, swap meat with mushrooms or spinach.
• Use a mix of cheeses for richer flavor.

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* – STUFFED EGGPLANT (Karanga ya Mboga) RECIPE

1. Ingredients
   • 2 large eggplants (brinjals)
   • 2 tomatoes, diced
   • 1 onion, finely chopped
   • 2 garlic cloves, minced
   • 1 tbsp olive oil
   • 1 tsp mixed peppercorns & spices (optional)
   • Fresh parsley for garnish
   • Salt to taste
   • 1 red onion (sliced for serving)
   • Olive oil for brushing
2. Preparation
   • Preheat oven to 190°C (375°F).
   • Slice eggplants in half lengthwise. Scoop out some flesh, leaving a shell.
   • Brush the shells with olive oil, sprinkle salt, and bake 15 min until softened.
3. Filling
   • In a pan, heat 1 tbsp olive oil. Sauté chopped onion & garlic until fragrant.
   • Add diced tomatoes, eggplant flesh, and spices. Cook 10 min until thickened.
4. Assembly
   • Fill baked eggplant shells with the tomato mixture.
   • Place stuffed eggplants on a plate with grilled tomato & onion slices.
   • Drizzle with a little olive oil and garnish with parsley.
5. Serve
   • Serve hot with a fork (as shown). Enjoy with extra seasoning if desired.

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KOREAN ‑STYLE BEEF & EGG RICE STACK RECIPE

1. Ingredients (serves 2)
   • 2 cups cooked rice
   • 2 tbsp gochujang (Korean chili paste)
   • 1 tbsp soy sauce
   • 1 tbsp sesame oil
   • 300 g thinly sliced beef (ribeye or sirloin)
   • 2 garlic cloves, minced
   • 1 tsp sugar
   • 2 eggs
   • 2 tbsp chopped chives
   • 1 tbsp sesame seeds
   • Salt & pepper, to taste
2. Sauce
   • Mix gochujang, soy sauce, sesame oil, sugar, and minced garlic in a bowl.
3. Prep the beef
   • Season beef with a pinch of salt & pepper.
   • Toss beef in half of the sauce; let marinate 10 min.
4. Cook the components
   • Rice: Mix cooked rice with remaining sauce until evenly coated; set aside.
   • Beef: Pan‑sear marinated beef on high heat 2–3 min per side until caramelized. Slice into bite‑size pieces.
   • Egg: Fry eggs sunny‑side up, yolk runny.
5. Assemble the stack
   • Press a round mold on a plate, layer:
     1. A base of sauced rice, packed tight.
     2. A layer of cooked beef.
     3. Another rice layer.
     4. Top with the fried egg.
   • Remove mold.
6. Finish
   • Drizzle a little extra sauce over the egg.
   • Sprinkle chopped chives and sesame seeds on top.
7. Serve
   • Serve hot, break the yolk to mix into the stack for extra richness.

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