Ribeye steak, baked macaroni cheese and salad.

Ribeye steak, baked macaroni cheese and salad.

🥩 Pan-seared ribeye steak with garlic and rosemary

Ingredients:

• 2 ribeye steaks (1–1.5 inches thick)
• 1 tablespoon of olive oil
• 1 tablespoon of butter
• 2 garlic cloves, crushed
• 2 sprigs of fresh rosemary or thyme
• Salt and freshly cracked black pepper (to taste).

Instructions:

1. Bring to room temperature: let the steaks sit at room temperature for 30 minutes.
2. Season: Pat dry. Generously season both sides with salt and pepper.
3. Sear: Heat a cast iron skillet over a high heat until very hot. Add olive oil.
4. Cook steak: Place the steaks in the pan. Sear for 3–4 minutes on each side until a nice crust forms.
5. Add flavour: Reduce the heat to medium. Add the butter, garlic and rosemary. Spoon the melted butter over the steaks for one to two minutes.
6. Rest: Remove the steak and leave to rest for 5–10 minutes before serving.

🧀 Baked macaroni cheese

Ingredients:

• 2 cups of elbow macaroni
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups of warm milk
• 2 cups of shredded sharp cheddar cheese
• 1/2 cup of mozzarella cheese (optional, for extra meltiness).
• Salt and pepper to taste.
• 1/4 tsp paprika (optional)
• 1/4 cup of grated Parmesan cheese for the topping.

Instructions:

1. Boil the pasta: Cook the macaroni according to the package directions, then drain and set aside.
2. Make the roux: melt the butter in a saucepan. Stir in the flour and cook for one minute.
3. Add milk: gradually whisk in the warm milk until the mixture is smooth and has thickened.
4. Add cheese: Remove from the heat. Stir in the cheddar and mozzarella cheeses. Season with salt, pepper and paprika.
5. Assemble: Mix the sauce with the cooked pasta. Pour the mixture into a greased baking dish. Top with Parmesan and extra cheddar.
6. Bake at 190°C (375°F) for 20–25 minutes until golden and bubbling on top.

🥗 Fresh Garden Salad with Creamy Dressing

Ingredients:

• Mixed greens (romaine, red leaf and baby spinach).
• Cherry tomatoes, halved
• Cucumber slices
• Red onion slices (optional).
• Crumbled feta or goat’s cheese

For the dressing:

• 2 tbsp olive oil
• 1 tablespoon of lemon juice or vinegar
• 1 tsp Dijon mustard
• 1 tablespoon of mayonnaise or Greek yoghurt
• Salt and pepper to taste.

Instructions:

1. Mix salad: Toss the salad greens, tomatoes, cucumbers and onion together in a large bowl.
2. Whisk the dressing: Combine the dressing ingredients in a small bowl and whisk until smooth.
3. Serve: Drizzle over the salad just before serving. Toss gently and top with cheese.

ENJOY