Recipes True, New York, NY (2026)

05/13/2025

Bloody Mary Pasta Salad Recipe
Ingredients
For the Salad:
250g (8 oz) pasta (fusilli or penne works well)
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup celery, diced
1/2 cup red bell pepper, diced
1/4 cup red onion, finely chopped
1/4 cup olives (green or black), sliced
1/4 cup fresh parsley, chopped
For the Dressing:
1/4 cup olive oil
1/4 cup tomato juice
2 tbsp Worcestershire sauce
1 tbsp horseradish (adjust to taste)
1 tbsp lemon juice
1 tsp hot sauce (like Tabasco, adjust to taste)
Salt and pepper to taste
Instructions
Cook the Pasta:
Boil water in a large pot. Add a pinch of salt and cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
Prepare the Vegetables:
While the pasta is cooking, chop the cherry tomatoes, cucumber, celery, red bell pepper, red onion, and olives.
Make the Dressing:
In a small bowl, whisk together the olive oil, tomato juice, Worcestershire sauce, horseradish, lemon juice, hot sauce, salt, and pepper.
Combine:
In a large bowl, combine the cooked pasta, chopped vegetables, and parsley. Pour the dressing over the salad and toss to combine.
Chill:
Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Serve:
Give the salad a good toss before serving. Enjoy it as a refreshing side dish or light meal!
Enjoy!
This Bloody Mary Pasta Salad is perfect for picnics, barbecues, or any gathering. Let me know if you have any questions!

05/12/2025

Spotted Dick Recipe
Prince William and Prince Harry reportedly loved this classic British dessert during their childhood, often requesting it as a treat!

Ingredients
For the pudding:

225g (8 oz) self-raising flour
115g (4 oz) shredded suet (or grated butter)
115g (4 oz) sugar
150g (5 oz) currants or raisins
1 tsp baking powder
1/2 tsp salt
150ml (5 fl oz) milk
1 large egg
Zest of 1 lemon (optional)
For serving:

Custard
Instructions
Prepare the Pudding:

In a large bowl, mix the self-raising flour, suet, sugar, baking powder, salt, and currants until well combined.
In a separate bowl, whisk together the milk, egg, and lemon zest (if using).
Combine:

Pour the wet ingredients into the dry ingredients and mix until just combined. Avoid overmixing.
Shape the Pudding:

Spoon the mixture into a greased pudding basin or a heatproof bowl, leaving some space for it to expand.
Cover:

Cover the top with a piece of parchment paper and then wrap it in aluminum foil to prevent water from getting in.
Steam:

Place the pudding basin in a large pot with simmering water (the water should come halfway up the sides of the basin). Steam for about 1.5 to 2 hours, checking occasionally to ensure the water level is maintained.
Serve:

Once cooked, carefully remove the pudding from the pot and allow it to cool for a few minutes. Turn it out onto a plate and serve warm with custard.
Enjoy!
Just like Prince William and Prince Harry, you can enjoy this comforting dessert with family and friends! Let me know if you have any questions!

dick

05/08/2025

Chicken and Mushroom Pie
Ingredients
For the filling:

1 lb (450 g) cooked chicken, shredded
1 cup (150 g) mushrooms, sliced
1 onion, chopped
1 cup (240 ml) chicken broth
1/2 cup (120 ml) heavy cream
1 tsp dried rosemary
Salt and pepper to taste
2 tbsp olive oil
1 cup (150 g) frozen corn
For the pastry:

2 cups (250 g) all-purpose flour
1/2 cup (115 g) unsalted butter, chilled and cubed
1/4 cup (60 ml) cold water
1 egg, beaten (for egg wash)
Instructions
Make the Filling:

Heat olive oil in a pan over medium heat. Add onions and mushrooms, sauté until soft.
Stir in shredded chicken, broth, cream, rosemary, salt, and pepper. Cook until thickened. Add corn and let cool.
Prepare the Pastry:

In a bowl, mix flour and butter until crumbly. Gradually add cold water until dough forms. Wrap in plastic and chill for 30 minutes.
Assemble the Pie:

Preheat the oven to 400°F (200°C). Roll out half the pastry and line a pie dish. Fill with chicken mixture.
Roll out the remaining pastry, place on top, and seal edges. Cut slits for steam. Brush with beaten egg.
Bake:

Bake for 25-30 minutes until golden brown. Let cool slightly before serving.
Enjoy your homemade meat pies! 🍗

05/06/2025

Classic Beef Meat Pie
Ingredients
For the filling:

1 lb (450 g) ground beef
1 onion, chopped
2 cloves garlic, minced
2 carrots, diced
1 cup (240 ml) beef broth
2 tbsp Worcestershire sauce
1 tsp dried thyme
Salt and pepper to taste
2 tbsp olive oil
1 cup (150 g) frozen peas
For the pastry:

2 cups (250 g) all-purpose flour
1/2 cup (115 g) unsalted butter, chilled and cubed
1/4 cup (60 ml) cold water
1 egg, beaten (for egg wash)
Instructions
Make the Filling:

Heat olive oil in a pan over medium heat. Add onions and garlic, sauté until soft.
Add ground beef, cook until browned. Stir in carrots, broth, Worcestershire sauce, thyme, salt, and pepper. Simmer for 15 minutes. Add peas and let cool.
Prepare the Pastry:

In a bowl, mix flour and butter until crumbly. Gradually add cold water until dough forms. Wrap in plastic and chill for 30 minutes.
Assemble the Pie:

Preheat the oven to 400°F (200°C). Roll out half the pastry and line a pie dish. Fill with beef mixture.
Roll out the remaining pastry, place on top, and seal edges. Cut slits for steam. Brush with beaten egg.
Bake:

Bake for 25-30 minutes until golden brown. Let cool slightly before serving.

05/03/2025

Beet and Apple Soup
Ingredients
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
2 medium beets, peeled and chopped
1 large apple, peeled, cored, and chopped
1 tablespoon lemon juice
Salt and pepper to taste
Sour cream or yogurt, for garnish (optional)
Instructions
Sauté Onion and Garlic:

In a large pot, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
Add Broth and Vegetables:

Pour in vegetable broth, add beets and apple. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until beets are tender.
Blend Soup:

Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a regular blender and blend until smooth.
Season and Serve:

Stir in lemon juice, salt, and pepper.
Serve hot, garnished with sour cream or yogurt if desired.

05/03/2025

One-Pot Moroccan Shrimp Tagine
Ingredients
1 lb (450g) shrimp, peeled and deveined
2 tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
1 red bell pepper, diced
1 can (14 oz) diced tomatoes, with juice
1 cup vegetable or chicken broth
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1/2 tsp cinnamon
Salt and pepper, to taste
1 cup chickpeas, drained and rinsed
1/4 cup raisins
Fresh cilantro or parsley, for garnish
Lemon wedges, for serving
Instructions
Heat Olive Oil: In a large pot or skillet, heat the olive oil over medium heat.

Sauté Vegetables: Add the chopped onion and red bell pepper. Sauté for about 5 minutes until softened. Stir in the garlic and cook for another minute.

Add Spices: Sprinkle in the cumin, coriander, paprika, cinnamon, salt, and pepper. Stir well to coat the vegetables with the spices.

Add Liquid and Chickpeas: Pour in the diced tomatoes (with juice) and broth. Bring the mixture to a simmer. Add the chickpeas and raisins, stirring to combine.

Cook Shrimp: Add the shrimp to the pot. Cover and cook for about 5–7 minutes, or until the shrimp are cooked through and pink.

Garnish and Serve: Remove from heat. Garnish with fresh cilantro or parsley. Serve hot with lemon wedges on the side.

Tips
Serve over couscous or rice for a complete meal.
Adjust spices to your taste for more or less heat.

05/02/2025

Beet Risotto
Ingredients
1 tablespoon olive oil
1 small onion, finely chopped
1 cup Arborio rice
1/2 cup dry white wine
4 cups vegetable broth, heated
2 medium beets, cooked and pureed
1/4 cup grated Parmesan cheese
2 tablespoons butter
Salt and pepper to taste
Instructions
Sauté Onion:

In a large saucepan, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes.
Toast Rice:

Add Arborio rice and cook, stirring constantly, for 1-2 minutes until lightly toasted.
Deglaze with Wine:

Pour in white wine and cook, stirring, until absorbed.
Add Broth Gradually:

Add 1 cup of hot vegetable broth to the rice and cook, stirring constantly, until absorbed. Continue adding broth, 1 cup at a time, until the rice is creamy and al dente (about 20-25 minutes).
Stir in Beet Puree:

Stir in the beet puree, Parmesan cheese, and butter. Season with salt and pepper.
Serve:

Serve hot, garnished with additional Parmesan cheese if desired.

05/02/2025

Pickled Beets
Ingredients
1 pound beets, trimmed
1 cup water
1 cup white vinegar
1/2 cup granulated sugar
1 teaspoon salt
1/2 teaspoon mustard seeds
2 cloves garlic, crushed
Instructions
Cook Beets:

Boil or roast beets until tender. Let cool slightly, then peel and slice.
Prepare Pickling Liquid:

In a saucepan, combine water, vinegar, sugar, salt, mustard seeds, and garlic. Bring to a boil, stirring until sugar is dissolved.
Pickle Beets:

Place sliced beets in a jar. Pour the pickling liquid over the beets, ensuring they are fully submerged.
Refrigerate:

Let cool, then refrigerate for at least 24 hours before serving.

05/02/2025

Beet and Orange Salad
Ingredients
3 medium beets, cooked and sliced
2 oranges, peeled and segmented
1/4 cup red onion, thinly sliced
2 tablespoons olive oil
1 tablespoon red wine vinegar
Salt and pepper to taste
Fresh mint leaves, for garnish
Instructions
Prepare Ingredients:

Cook and slice beets. Peel and segment oranges. Thinly slice red onion.
Assemble Salad:

In a bowl, combine beets, oranges, and red onion.
Dress and Serve:

Drizzle with olive oil and red wine vinegar. Season with salt and pepper.
Garnish with fresh mint leaves and serve.

05/02/2025

Beet Hummus
Ingredients
1 (15-ounce) can chickpeas, drained and rinsed
2 medium beets, cooked and chopped
2 tablespoons tahini
2 tablespoons lemon juice
1 clove garlic, minced
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon cumin
Water, as needed
Instructions
Combine Ingredients:

In a food processor, combine chickpeas, beets, tahini, lemon juice, garlic, olive oil, salt, and cumin.
Blend Until Smooth:

Process until smooth, adding water as needed to reach desired consistency.
Serve:

Serve with pita bread, vegetables, or crackers.

05/01/2025

Roasted Beet Salad with Goat Cheese
Ingredients
4 medium beets, peeled and quartered
2 tablespoons olive oil
Salt and pepper to taste
5 ounces mixed greens
4 ounces goat cheese, crumbled
1/4 cup walnuts, toasted
2 tablespoons balsamic vinaigrette
Instructions
Roast Beets:

Preheat oven to 400°F (200°C). Toss beets with olive oil, salt, and pepper.
Spread on a baking sheet and roast for 30-40 minutes, or until tender.
Assemble Salad:

In a large bowl, combine mixed greens, roasted beets, goat cheese, and walnuts.
Dress and Serve:

Drizzle with balsamic vinaigrette and toss gently to combine.
Serve immediately.

05/01/2025

Whole Wheat Pancakes Recipe
Ingredients
1 cup whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon granulated sugar
1 cup milk
1 large egg
2 tablespoons unsalted butter, melted
Instructions
Combine Dry Ingredients:

In a large bowl, whisk together whole wheat flour, baking powder, salt, and sugar.
Combine Wet Ingredients:

In a separate bowl, whisk together milk, egg, and melted butter.
Mix Wet and Dry Ingredients:

Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay.
Cook the Pancakes:

Heat a lightly oiled griddle or frying pan over medium heat.
Pour 1/4 cup of batter onto the hot griddle for each pancake.
Flip and Cook:

Cook for 2-3 minutes per side, or until golden brown, flipping when bubbles start to form on the surface.
Serve:

Serve hot with your favorite toppings such as maple syrup, fresh fruit, or whipped cream.

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