Three delicious recipes to try in the summer

Three delicious recipes to try in the summer

Easy Peasy Potato Curry
By Madi Williams

Scrolling on Facebook and I see a Tasty video for easy peasy potato curry.


2 tbsp vegetable oil

1 medium onion, diced

4 cloves of garlic

4 tsp curry powder

1 ½ tsp paprika powder

1 tsp cayenne pepper

2 tsp cumin

½ tsp allspice

2 tsp fresh ginger

½ tsp black pepper

2 pounds potato, diced

15 oz chickpeas, drained

1 cup vegetable stock

1 tbsp lemon juice

14 oz diced tomatoes

14 oz coconut milk


Travel directions:

Heat oil in a large pan over medium heat, add onion and fry.

Add garlic and sauté for about 2 minutes.

Add curry powder, paprika, cayenne pepper, cumin, allspice, salt and pepper. Stir and cook until the spices become fragrant.

Add potatoes and mix until well coated with spices.

Add chickpeas and stir.

Add stock, lemon juice, tomatoes, stir, then add coconut milk and stir.

Turn the heat to high until the mixture is simmering, once it bubbles, reduce to medium and cook for 15-20 minutes.

Serve with boiled rice!

You can also add other vegetables like spinach and carrots! For a less spicy curry, use half the recommended cayenne pepper.

A taste of Spain: Tortilla de Patatas
by Leslie Gonzalez Cruz

Photo courtesy of @TadaBanri98 on Twitter | @TadaBanri98 shares a photo of his homemade omelet on Twitter.

Last summer I had the incredible opportunity to travel to Ibiza, home to amazing sunsets, amazing music festivals and the best people and nightlife.

While I was there I tried the most amazing dish: Tortilla de Patatas, and now you can make it in your own kitchen without having to take a 10+ hour flight from SeaTac to Ibiza.


3 potatoes

1 onion

5 eggs

3 tbsp extra virgin olive oil


Travel directions:

Start by peeling the skin off your potatoes and slicing them into round slices, then slice the whole onion.

Add extra virgin olive oil to coat the pan, warm over medium. When the oil is hot, add the potatoes and onions. Add a pinch of salt while cooking the potatoes. put a lid on the pan, stir the potatoes occasionally and start mashing them, but be careful not to mash them all the way.

Remove the pan from the stove.

Break the eggs into a bowl, add a pinch of salt to each yolk and stir.

To combine the two dishes, you have to use a spatula and take the potatoes out of the oil and put them in the egg bowl.

Then puree everything together.

Heat 2 tablespoons of olive oil in another skillet, add your eggs and potato mixture to the skillet and cook over medium heat. Avoid stirring and shake the skillet gently to prevent it from sticking.

After 5 minutes, place a plate on the pan and carefully turn the omelette onto the plate.

Before putting the omelet back in the pan, add another tablespoon of olive oil and cook your omelet for another 5 minutes. For the third and final time, place a plate over the pan, flip the omelette, then return it to the pan for another 3 minutes.

Ta-da, you’re finally done! Enjoy this little taste of Spain.

The best mac and cheese recipe ever!
by Madi Williams

Photo courtesy of Madi Williams | A photo of a bowl of mac and cheese heaped with cheese.

While scrolling on TikTok, one day I came across this mac and cheese recipe from TikTok user mxriyum and as someone who loves mac and cheese, I just had to try this. It looked so smooth and creamy in the video I just had to try it!

If you like mac and cheese that is full of flavor and velvety smooth without the Velveeta, this is a recipe you must try!


4 cups whipped cream

4 oz cream cheese

2 tsp white pepper

2 tsp bell pepper

2 tsp garlic powder

2 tsp onion powder

8 tbsp unsalted butter

Handful of chopped garlic

1 finely chopped shallot

3 tbsp all purpose flour

1 cup pasta water

8 oz freshly grated cheddar cheese

8 oz freshly grated white cheddar cheese

8 oz freshly grated Gruyere

1 pound macaroni noodles

Travel directions:

In a pot, add heavy cream, cream cheese, white pepper, paprika, garlic powder, and onion powder to simmer on low and set aside.

Cook the noodles according to package directions. Reserve 1 cup of pasta water and set aside. Drain noodles from the pan.

In the same pan you cooked the noodles in, add the butter. shallot and garlic and simmer for about 5 minutes or until fragrant.

Add flour and let it simmer until golden brown.

Add the sauce, pasta water and cheese. Stir until completely combined.

Add pasta and stir until combined.

Place the pasta and grated cheese on top of each other until they are filled. Bake in the oven at 350 F for 10 minutes.

Cool and serve!