AI-powered weekly meal inspiration
Satisfy your cravings with classic spaghetti and juicy beef meatballs, smothered in a rich sauce made with red wine and tomato passata, topped with a sprinkle of grated Italian-style hard cheese and fresh basil.
Home to investors of the Rubik’s cube, the ballpoint pen and the VW beetle, Hungary is also responsible for this world-changing invention: Goulash! This Hungarian-style lamb dish won’t leave you hungry as you savour spoonfuls of homemade butterbean mash with this rich lamb stew, featuring silky onion & carrot with browned lamb coated in a … Read more
A sour cream-based sauce is infused with notes of smoked paprika, which makes every ingredient that’s added to this creamy tomato sauce shine – browned beef strips, silky onion & al dente gnocchi pasta. Garnished with fresh coriander. Who said a bowl of pasta can’t have that wow-factor on the plate, Chef?
Want to create clever culinary creations? Then you have to know how to balance flavours. Just like our UCOOK Chefs did in this recipe. Cool, crunchy green leaves complement a warm, creamy dijon mustard-mayo, which elevates the salty pastrami and then wakes up the palate with briny gherkins. Served on a toasted bagel.
The expected way to make garlic bread is to smear a piece of bread with garlic butter and sprinkle with cheese. Not when you cook with UCOOK, Chef! We transform this tasty classic with a homemade cheese & garlic sauce, nestled inside and on top of a warm sourdough baguette. Served with pan-seared NOMU BBQ … Read more
This recipe puts the ‘adventure’ into Adventurous Foodie, Chef! Tortillas are turned into tasty, savoury cones that’s filled with a tomato sauce-coated beef mince, dotted with silky onion, carrot & rich black beans and spiced with NOMU Taco Mex Mix. Crowned with a golden dome of melted cheese and served with a lime juice-infused avo … Read more
An Italian classic meets a South African favourite in this mouthwatering mash-up of a recipe. Fluffy on the inside, crispy on the outside, NOMU-spiced gnocchi is scattered over a bed of fresh greens. Joining the party for your palate is tangy tomato, plum green peas, salty biltong, & parsley-infused pickled onion. Coated in a honey … Read more
You say pepper sauce, we say sauce au poivre, Chef! This classic French sauce elevates the taste of anything this lipsmacking liquid touches. Today that’s line-caught yellowtail fillet, pan-seared to perfection. Served wtih oven-roasted butternut and a feta & fresh oregano salad. Expect to hear exclamations of “C’est délicieux!” around the dinner table tonight.
Spanish for ‘chilli with meat’, you know this dish is going to bring the spice if the Spanish decided to mention the heat factor before the meat in the name, Chef! Fresh chilli is added to a base of silky onion, NOMU Rub, beef stock, meaty kidney beans, tender browned lamb, tangy tomato & a … Read more
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.