1. Lasagna Pockets

Challenge yourself to prepare the most mouth-watering lasagna pockets ever.

If you're feeling ambitious, you can double the effort by cooking it over an open fire along the riverbank.

Just as The Mysterious Chef did…

Prep: 1 hour
Cook: 40 mins
Difficulty: Hard

Ingredients

Meat Sauce:

• 2.5 cups Ground beef
• 1 onion, minced
• 1 clove of garlic, crushed
• 2 medium-sized carrots, minced
• 1 cup tomato paste
• Salt to taste
• Pepper to taste
• 4 tbsp. sunflower oil
• 2 cups grated mozzarella cheese
• 1 cup grated parmesan cheese

Bechamel Sauce:

• 1 tbsp. butter
• 1 tbsp. flour
• 2 cups of milk
• 1 pinch of Nutmeg
• 10 Lasagna pasta sheets

Instructions

• Add oil to the pan and cook ground beef over medium heat.
• In another pan, add oil and cook garlic, onion, carrot, and tomato paste over medium heat.
• Add the cooked ground beef to the mixture and fry until well browned. Don’t forget to season with salt and pepper.
• Place a spoonful of bechamel sauce in the center of one lasagna sheet, and then add another sheet of lasagna as a cross over the top. Add a spoonful of bechamel sauce, meat sauce, and grated mozzarella.
• Fold each side of the lasagna sheet towards the center, then cover the middle with bechamel sauce and grated parmesan cheese.
• Place baking paper on the oven tray and add the lasagna sheets.
• Place the tray in an oven and cook at 350 F for 20 mins.
• Ready!

2. Tom-Yum Soup

Although it sounds complicated, this soup is actually really easy to make.

The hard part is getting the ingredients because there is a lot of them, and some of them are not that easy to find.

But the delicious soup is definitely worth the time and effort you put into it.

Prep: 30 mins
Cook: 40 mins
Difficulty: Medium

Ingredients

• 1 can coconut milk
• 2 tbsp Tom yum paste
• 2 calamari
• 10 pcs shrimp
• 4 pcs mushroom
• 8 pcs mushroom shiitake
• 2 kaffir lime leaves
• 1 lemongrass
• 1 clove  garlic
• 1 chicken breast
• 1 pc coconut
• 2 pcs bamboo leaves
• 1 nori
• 1/2 cup funchoza
• 1/4 cup coriander
• 1 medium ginger
• 2 pcs red chili pepper
• 3 tbsp sesame oil
• 2 cups water
• 1 pc lime
• 6 pcs cherry tomato

Instructions

• In a hot pan, fry the mushrooms. Remove from the pan and slice into cubes.
• Heat 1 tablespoon of sesame oil in the pan and add ginger, garlic, lemongrass, kaffir lime leaves (for a few mins).
• Add sliced mushrooms, fried mushrooms, chicken cubes, cleaned shrimp, coconut milk, 2 cups of water, funchoza.
• Crack the coconut water and pour the water. Keep the coconut halves.
• Let it simmer for 10 mins.
• Slice the chili pepper, cherries, and lime.
• In coconut, half add cherries, calamari, mushrooms, and the soup.
• Decorate with bamboo leaves, sliced chili, and coriander.
• Bon Appetit!

3. Ratatouille

The famous vegetable stew known as Ratatouille will transport your kitchen to the French Provence.

Despite the fact that it gained huge fame as a result of the Disney film, it is still as delicious as they made it out to be.

Prep: 25 mins
Cook: 55 mins
Difficulty: Easy

Ingredients

Thyme Oil:

• 3 Tbs. minced fresh thyme leaves
• 1 clove garlic, minced
• Salt and pepper
• Pinch nutmeg
• 1/2 cup extra-virgin olive oil

Sauce:

• 3 Tbs. sunflower oil
• 1 large white onion, coarsely chopped
• 5 cloves garlic, minced
• 2 large carrots, peeled and thinly sliced
• 5 large tomatoes, coarsely chopped
• Salt and pepper
• Pinch nutmeg

Vegetables and cheese:

• 4 medium Yukon Gold potatoes, peeled and thinly sliced crosswise
• 4 medium, firm tomatoes, thinly sliced crosswise
• 2 medium summer squash, thinly sliced crosswise
• 2 medium Japanese eggplant, thinly sliced crosswise
• 2 medium zucchini, thinly sliced crosswise
• 2 large carrots, peeled and thinly sliced crosswise on the bias
• 20 thin slices mozzarella cheese

Instructions

Make the Thyme Oil:

• Combine the thyme, garlic, 1/2 tsp. salt, 1/4 tsp. pepper, and nutmeg in a medium bowl.
• Slowly pour the oil into the mixture while whisking continuously. Adjust the seasoning with salt and pepper to taste. Set aside.

Make the Sauce:

• Heat the oil in a large, oven-proof, flat-bottom skillet until it shimmers. Add the onion, garlic, and carrots. Cook until they begin to soften.
• Add the tomatoes, a pinch of salt and pepper, and the nutmeg. Continue to cook, stirring occasionally, for about 15 minutes. Adjust the seasoning with salt and pepper.
• Add the mixture to a blender or food processor and process until smooth.
• Return the sauce to the skillet.

Assemble the Vegetable and Cheese Tian:

• Arrange alternating slices of vegetables in stacks, vertically in the skillet, as shown in the video.
• Tuck the mozzarella slices between the vegetable stacks.
• Drizzle the thyme oil all over the vegetables.
• Cover with foil, and transfer to a 375°F oven. Bake until the vegetables are crisp-tender, about 30 minutes. Remove the foil and bake until the vegetables begin to brown, about 10 minutes more.

To Serve:

• Bring the skillet to the table and serve, family-style.
• Bon appétit!