Sautee

• Add butter and olive oil.
• Sautee onions and then add garlic until fragrant.
• Add the mushrooms and cook.
• Add flour, mix well.
• Add the beef broth, and Worcestershire sauce. Mix.

Pressure Cook

• Turn off the sauté function and choose the pressure cook function. Set for 12 minutes.
• Traditionally this dish is served with pasta – I use this time to bring my water to boil and cook the pasta.

Finish Off

• Once the cooking is done. Remove lid, and turn on the soup function.
• If the sauce is too thin, remove some with a ladle and mix in a tablespoon of starch. And return to mixture.
• Add cooking cream (I prefer to have it at room temp) instead of straight out of the fridge. Bring to one boil and serve.
• Garnish with parsley (optional)

Defrosting Salmon Properly

• For this recipe I use IKEA Salmon Fillets. I love that they are individually wrapped meaning I can just take out whatever portion I need.
• To thaw the salmon, fill a large bowl of cold water, place the fish in a re-sealable plastic bag (if it's not already) and submerge it.
• It will take about half an hour for the salmon to defrost. Check it after 30 minutes to see how it's progressing and change out the water if it starts to become tepid.

Cooking The Salmon

• Now for the fun part. Layer some parchment paper in an oven proof dish.
• In a bowl, mix bread crumbs, and panko crumbs.
• Mix in the zest of one lemon.
• Then mix in freshly grated parmesan cheese. Set aside.
• Now, brush salmon fillets with melted butter and press down the bread mixture.
• Bake at 200 for 12 – 15 minutes in a preheated oven.

For the Wedges

• Wash and scrub clean your potatoes. Cut each potato in half, and cut each half into 3 to 4 wedges depending on the size of your potato.
• In a large bowl add the wedges, and submerge in boiling water until the water runs cold and the potatoes soften.
• Drain the water and set aside.
• In a bowl mix, 2 cups flour, 2 TSPS salt, 1 TSP Garlic Powder, 1 TSP Paprika, and 1/2 TSP of white pepper.
• In a different bowl whisk one cup of milk with one egg, and mix in half a tablespoon of salt.
• Now comes dip the potatoes into your milk mixture, followed by the flour mixture.
• Repeat for all and fry until golden.

For the Yogurt

• Mix the yogurt, garlic, and salt. Set aside so the flavours an infuse.

For the Dough

• In a bowl of your stand mixer mix flour and salt.
• Add vegetable oil and one egg and mix in.
• Gradually add the water.
• Allow to mix until the dough sticks to the dough hook.
• Remove, divide into two balls.
• Flatten into disc and cover with cling film.
• Place it in your fridge for 45 minutes.
• When you take the dough out of the fridge flour your work surface and roll out the discs.
• Cut in half and roll using your pasta cutter.
• I roll two times per number until I reach # 4.
• So that's 8 times rolling the dough.

For the Beef

• Mix 250grams of ground beef, 1 small diced onion, and one quart of a cup of chopped parsley.
• To season your beef, add 1 TSP Black Pepper, 2 TSP Mixed Spices and 1/2 TSP of Salt.
• Mix the beef mixture very well by hand, and shape into balls, approximately 1 TSP in size.

For Tomato Sauce

• Cook one garlic clove in some olive oil until fragrant.
• Add 500 ML of your stock of choice (beef or chicken) i used chicken.
• Add 2 TBSP of tomato paste and mix well.
• Add in 1 TBSP of lemon juice.
• Season with salt to taste and half a TSP of paprika.

To Assemble

• Bake manti in a preheated oven for 20 minutes at 220.
• When you take it out of the oven, top with tomato sauce. You will hear a drizzle that will make you smile.
• Top with yoghurt mix.
• Garnish with dried mint and sumac.

• In a food processor pulse onion, ginger, and garlic to make a paste. Set aside.
• Choose the sauté setting in your smart pot, and add the butter. Cook the paste until fragrant.
• Add tomato paste and mix.
• Add the spices and mix well.
• If the sauté mode has become too hot turn it off the residual heat will bring the ingredients together.
• Add the water and mix.
• Add the pomi strained tomatoes, and mix well.
• Add the seasoned chicken, I choose boneless chicken breasts you can choose boneless thigh. Make sure your chicken is seasoned with salt.
• Cover the lid and lock.
• Choose the pressure option for 15 minutes on high.
• After the pressure has released, unlock the lid and allow residual steam to come out.
• Add the cooking cream and mix well leaving a little bit behind for garnish
• Serve and garnish with the coriander leaves and a table spoon of cooking cream.

For the Dough

• Pour some of your warm water in a bowl and mix in the yeast. Set aside and allow to proof.
• In a stand mixer, using the dough hook, mix flour and salt for a minute or two to ensure it's well incorporated.
• Once the yeast has activated, add it to the flour mixture.
• Gradually add the water as the dough continues to form.
• Give your dough sometime if it doesn't come together add one tablespoon of water.
• Dough will be sticky, that's perfectly fine. Knead by hand on a floured surface and form into a ball. The dough will be soft but non sticky after kneading by hand.
• Cover and allow to double in size for 30 minutes.
• After 30 minutes, punch down the dough, knead again, and divide into two pieces.
• Shape into two balls and cover and allow to proof again for 30 minutes.
• At this point while the dough is at it's second rise, preheat the oven at max and put the pizza stone in.

For the Pizza Topping

• With the dough ready, punch it down and shape using your hands only begin to shape. I highly recommend you use baking sheets at this point to make transferring the pizza to and from the oven effortless.
• The shaping of a pizza is basically done by stretching the dough into a thin, round shape by hand. This allows the bubbles to remain intact giving that perfect crunch and finish when it's baked. See video for details.
• Add the tomato sauce, and drizzle with a bit of olive oil. You can add a pinch of salt at this point.
• Top with fresh mozzarella cheese slices.
• Add basil.
• Bake in the oven for 6 – 8 minutes until the cheese is melted and the dough is set.