Garlic Parmesan Pasta🧄🧀 To all the dairy-intolerant mutants out there (including me)… this was soo good. Garlic + parmesan is a combination that never misses. Ingredients: 1kg chicken 500g fettuccine Parmesan (as much as your arteries can handle ) Oil or butter Chicken Seasoning: In the video 🙂 Sauce: 1 onion 8 garlic cloves 350ml double cream Parmesan Mozzarella Fresh parsley Salt Method: 1️⃣ Marinate the chicken for at least 1 hour with the seasonings shown in the video. I also added 2 tbsp of flour to give the chicken a light crust, but that’s completely optional. 2️⃣ Heat some oil in a pan and shallow-fry the chicken until golden on both sides. Once cooked, remove and set aside. 3️⃣ Meanwhile, cook the fettuccine in salted water until al dente. 4️⃣ Don’t wash the pan—we want all those flavours left behind. Add the onion and sauté until softened and browned, then add the garlic and cook for 1 minute. 5️⃣ Pour in the double cream and add a splash of pasta water to loosen the sauce slightly. 6️⃣ Add the cooked pasta and toss until fully coated. Stir in the parmesan, then taste before adding any salt, as parmesan is naturally quite salty. Add mozzarella too if you want an even creamier sauce. 7️⃣ Finish with fresh parsley, slice up the chicken, and serve it on top! #fyp #easyrecipes #garlic #parmesan #pasta

🥩 why can’t restaurants make steak this good anymore? I normally baste the steak in Cajun seasoning but the dry brine alone was solid and the chimichurri goes with it so well.  Ingredients: 250–300g steak Maris Piper potatoes Chimichurri: 2 handfuls parsley 2 cloves garlic (crushed) Olive oil (I eyeballed it lol) 2–3 tbsp balsamic vinegar (icl I eyeballed this too) 1 tsp Italian mixed herbs 1 tsp smoked paprika 1/2 tsp paprika 1 tsp chilli flakes Juice of 1 lemon Salt Method: 1️⃣ Salt the steak on all sides and dry brine for at least 1 hour — overnight in the fridge is best. Use fine salt, not flaky ❌ 2️⃣ Peel, slice and wash the potatoes, then boil until the edges start going fluffy/flaky. 3️⃣ Drain and leave the chips to steam dry on a rack (or tray). 4️⃣ Heat oil to 175°C and fry in batches unless you fancy deep-cleaning the kitchen🥲 Fry until golden brown — I like mine abit darker and crispier. 5️⃣ For the steak, ideally use a stainless steel or carbon steel pan for the best crust. Add oil and heat till you see the first bit of smoke. 6️⃣ Sear the steak for 60 seconds on each side first, then flip every 30 seconds. Baste in butter and garlic. Pull it just before your target temp as it’ll continue cooking while resting. Internal temp guide: Medium rare: 46°C Medium: 52°C 7️⃣ Mix the chimichurri ingredients together and spoon over the steak. Hands down the best sauce for a steak! #fyp #steak

🇵🇰 Lahori or Peshawari Karahi?!! I think this beats a Lahori karahi respectfully… ITS SOO GOOD🤤 Ingredients: 2kg mutton Oil (as much as your arteries can take 😌) 12-14 ripe tomatoes 12-14 garlic cloves 6-7 bullet chillies 2 tbsp black pepper 1 tsp nigella seeds Fresh coriander Salt 1️⃣ Add oil to a pan and fry the meat until nicely browned. 2️⃣ Remove most of the oil, then add tomatoes + garlic + salt. Stir and add a little water. 3️⃣ Peel off the tomato skins and reduce the water — meat should be about 90% done so it doesn’t break when mixing. 4️⃣ Crush black pepper first, then lightly crush nigella seeds (don’t make them fine or they turn bitter). Then Add 2 tspn of this mix. 5️⃣ Reintroduce some of the oil taken out earlier. 6️⃣ Add all the bullet chillies — no chilli powder so this is where the heat comes from 🔥 7️⃣ Check salt, finish with fresh coriander. 8️⃣ Serve with a Naan and try not to eat the whole pot. #fyp #ramadan2026 #pakistanifood