AI-powered weekly meal inspiration
The Greeks rely on two things: simplicity and high-quality ingredients. This salad reflects that culinary philosophy. A bed of crispy chickpeas tossed with tangy tomato, creamy feta, crunchy cucumber, & fresh greens are topped with seared ostrich cubes and croutons. Finished with a yoghurt dressing.
On a bed of steaming millet lies a generous helping of chicken curry. Chickpeas, fresh ginger & coriander elevate this simple, stovetop-only dish to delish.
You can’t go wrong with con carne, Chef… Especially our UCOOK version with ramped-up mouthwatering Mexican flavours. Take a toasted baguette round and dip it into layers of Mexican-spiced browned beef mince, and pops of golden corn, tangy tomato, black beans & onions. Perfecto!
A filling of rich pork mince is combined with golden sultanas and baked in the oven until the turmeric & egg topping is perfectly golden. Sided with a heap of flavoursome parsley-basmati rice and dollops of Mrs. Ball’s chutney. Sounds like home!
With this recipe we show you how to make an Asian-style chicken & noodle dish in your own kitchen with al dente egg noodles, NOMU Oriental Rub-spiced chicken strips, a very special UCOOK soy dressing, fried veggies, and toasted sesame seeds. It’s uber delicious, Chef!
If you like prego flavour, you will love this triple taste hit of prego-spiced carrot wedges, and prego-spiced chicken coated in prego sauce. To balance all this spiciness, a cooling side of creamy coleslaw dotted with charred sweet corn shares the space on this great plate of food.
How do you turn a bechamel sauce into a Mornay sauce? Simply by adding cheese, Chef! This lipsmacking liquid will be poured over potato rounds that crown a bed of browned mince, infused with oregano & tomato paste and dotted with crunchy carrot & silky onion.
Why make a standard white sauce when a few more ingredients can turn this lipsmacking liquid into a ‘wow’ factor. Plump green peas and silky onion form the base of a paprika-infused bechamel sauce, which is poured over slices of seared pork schnitzel. Served with a steaming portion of white basmati rice and garnished with … Read more
It’s difficult to compete with a big bowl of warm soup on a cold winter’s night, especially if it is this recipe. An inviting vegetable stock, dotted with golden-fried onion, carrot & fresh herbs, is used to cook the potato. After adding sweet pops of corn and crème fraîche, the soup is blended until a … Read more
A classic chicken schnitzel is hard to beat! Tenderised chicken breasts are coated in panko crumbs and fried until crispy & golden. Sided with silky mash and a fresh carrot ribbon salad. Don’t forget your homemade cheese sauce!