Chef Stella Kitchen

🍞 Malt Loaf with Butter 😍

Ingredients:

For the Malt Loaf:

* 1½ cups strong black tea, hot
* 1½ cups raisins
* ½ cup golden raisins or chopped dates
* ½ cup brown sugar
* ¼ cup malt extract
* 1 large egg, beaten
* 2 cups all-purpose flour
* 1½ tsp baking powder
* ½ tsp baking soda
* ½ tsp salt

For Serving:

* Softened butter, for spreading

Method:

1. Preheat oven to 325°F (165°C). Grease and line a 9×5-inch loaf pan.
2. Place the raisins and golden raisins in a bowl. Pour over the hot tea and let them soak for 15–20 minutes.
3. Stir in the brown sugar and malt extract until well combined.
4. Let the mixture cool slightly, then stir in the beaten egg.
5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Gradually fold the dry ingredients into the fruit mixture until just combined.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool in the pan for 10 minutes, then transfer to a wire rack and cool completely.
10. For the best flavor and texture, wrap the loaf and let it rest overnight before slicing.
11. Slice generously and spread each piece with plenty of soft butter. 🧈

☕ Serve with a cup of tea for a classic afternoon treat!

🫐 Blueberry Cheesecake

Servings: 8–10

Ingredients

Crust:

* 2 cups graham cracker crumbs
* ½ cup melted butter
* ¼ cup granulated sugar

Cheesecake Filling:

* 24 oz cream cheese, softened
* ¾ cup granulated sugar
* 3 large eggs
* 1 tsp vanilla extract
* ½ cup sour cream
* 2 tbsp all-purpose flour

Blueberry Topping:

* 2 cups fresh or frozen blueberries
* ½ cup granulated sugar
* 1 tbsp lemon juice
* 1 tbsp cornstarch
* 2 tbsp water

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
2. Mix graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of the pan.
3. Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing just until combined.
4. Mix in vanilla, sour cream, and flour. Pour the filling over the crust.
5. Bake for 50–60 minutes, until the edges are set and the center has a slight jiggle.
6. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
7. For the topping, combine blueberries, sugar, and lemon juice in a saucepan. Cook over medium heat for 5–7 minutes, until the berries begin to burst.
8. Mix cornstarch and water, then stir into the blueberries. Cook for another 1–2 minutes, until thickened.
9. Cool the blueberry topping completely, then spread it over the chilled cheesecake.
10. Refrigerate for at least 4 hours, preferably overnight. Slice and serve chilled. 🫐🍰💜

Chocolate Chip Banana Bread

Ingredients:

* 3 ripe bananas, mashed
* ½ cup unsalted butter, melted
* ¾ cup granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 1½ cups all-purpose flour
* 1 teaspoon baking soda
* ½ teaspoon salt
* 1 teaspoon ground cinnamon
* 1 cup chocolate chips
* ½ cup chopped walnuts or pecans (optional)

Method:

1. Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
2. In a large bowl, mash the bananas. Whisk in the melted butter, sugar, eggs, and vanilla until well combined.
3. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
4. Gradually add the dry ingredients to the banana mixture. Stir just until combined—do not overmix.
5. Gently fold in the chocolate chips and nuts, if using.
6. Pour the batter into the prepared loaf pan. Sprinkle a few extra chocolate chips on top if desired.
7. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out mostly clean.
8. Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
9. Slice and enjoy warm or at room temperature. 🍌🍫

🥩🥔🥕 Classic Corned Beef with Cabbage, Carrots & Potatoes

Tender, flavorful corned beef slowly cooked with cabbage, carrots, potatoes, and onions—a hearty old-fashioned comfort-food dinner! 🍀❤️

🛒 Ingredients

* 3–4 lb corned beef brisket with seasoning packet
* 1 large onion, quartered
* 4 cloves garlic, smashed
* 2 bay leaves
* 1 tsp black peppercorns
* 4 cups beef broth
* 2 cups water
* 1½ lbs baby potatoes, halved
* 5–6 carrots, cut into large pieces
* 1 small head green cabbage, cut into wedges
* 2 tbsp butter
* Fresh parsley, chopped, for garnish

👩‍🍳 Instructions

1. Prepare the corned beef:
Rinse the brisket under cold water and pat dry. Place it fat-side up in a large Dutch oven or heavy pot.
2. Add the aromatics:
Add the onion, garlic, bay leaves, peppercorns, seasoning packet, beef broth, and water. The liquid should come about halfway up the brisket.
3. Simmer:
Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 2½–3½ hours, or until the beef is very tender and easily pierced with a fork.
4. Add the potatoes and carrots:
Add the potatoes and carrots during the last 40–45 minutes of cooking.
5. Add the cabbage:
Add the cabbage wedges during the last 20–25 minutes. Cook until the cabbage and vegetables are tender.
6. Rest the beef:
Remove the corned beef and let it rest for 10–15 minutes. Slice it thinly against the grain.
7. Finish & serve:
Toss the vegetables with butter and a little of the cooking broth. Arrange the sliced corned beef with the cabbage, carrots, and potatoes. Garnish with fresh parsley. 🍽️✨

💡 Tip

Corned beef can be quite salty. If desired, soak the brisket in cold water for 30–60 minutes before cooking, then drain and pat dry. For the most tender slices, always cut against the grain.

Crispy Zucchini Fries

Golden, crispy, and perfectly seasoned on the outside with tender zucchini inside! These easy zucchini fries make a delicious appetizer, snack, or side dish. 😋

🛒 Ingredients

* 2 medium zucchini
* ½ cup all-purpose flour
* 2 large eggs
* 1 cup panko breadcrumbs
* ½ cup grated Parmesan cheese
* 1 tsp garlic powder
* 1 tsp Italian seasoning
* ½ tsp paprika
* ½ tsp salt
* ½ tsp black pepper
* Cooking spray or 2 tbsp olive oil

👩‍🍳 Method

1. Prepare the zucchini: Preheat oven to 425°F (220°C). Cut zucchini into fry-shaped sticks and pat them dry with paper towels.
2. Set up the coating: Place flour in one bowl. Beat the eggs in a second bowl. In a third bowl, mix panko, Parmesan, garlic powder, Italian seasoning, paprika, salt, and pepper.
3. Coat the fries: Dip each zucchini stick into flour, then egg, and finally the seasoned breadcrumb mixture. Press gently to make sure the coating sticks.
4. Arrange: Place the coated zucchini fries in a single layer on a parchment-lined baking sheet. Lightly spray or drizzle with olive oil.
5. Bake: Bake for 20–25 minutes, turning halfway through, until golden brown and crispy.
6. Make them extra crispy: For deeper browning, broil for 1–2 minutes at the end, watching carefully.
7. Serve: Serve immediately with ranch dressing, marinara sauce, garlic aioli, or your favorite dipping sauce.

⭐ Tip

Don’t overcrowd the baking sheet. Leave a little space between each fry so hot air can circulate and crisp the coating.

🥬🍅 STUFFED CABBAGE ROLLS

Ingredients

* 1 large head green cabbage
* 1 lb (450 g) ground beef
* ½ lb (225 g) ground pork
* 1 cup cooked white rice
* 1 small onion, finely chopped
* 2 cloves garlic, minced
* 1 large egg
* 1 tsp salt
* ½ tsp black pepper
* 1 tsp paprika
* 1 tsp Italian seasoning

For the Sauce:

* 2 cups tomato sauce
* 1 can (14.5 oz / 410 g) diced tomatoes
* 2 tbsp tomato paste
* 1 tbsp brown sugar
* 1 tsp Worcestershire sauce
* ½ tsp garlic powder
* Salt and black pepper, to taste

Method

1. Prepare the cabbage: Bring a large pot of salted water to a boil. Carefully remove the cabbage leaves one at a time and blanch them for 2–3 minutes, until softened. Drain and let cool.
2. Make the filling: In a large bowl, combine ground beef, ground pork, cooked rice, onion, garlic, egg, salt, pepper, paprika, and Italian seasoning. Mix until well combined.
3. Make the sauce: In a bowl, mix tomato sauce, diced tomatoes, tomato paste, brown sugar, Worcestershire sauce, garlic powder, salt, and pepper.
4. Fill the cabbage: Place about 2–3 tablespoons of filling in the center of each cabbage leaf. Fold the sides inward and roll tightly.
5. Arrange: Spread a little sauce in the bottom of a baking dish. Arrange the cabbage rolls seam-side down and pour the remaining sauce over the top.
6. Bake: Cover tightly with foil and bake at 350°F (175°C) for 1½–2 hours, until the cabbage is tender and the filling is fully cooked.
7. Serve: Let rest for 10 minutes, then spoon the rich tomato sauce over the cabbage rolls and serve warm. 🥬❤️

🍋 Lemon Magic Pie

Ingredients

For the crust:

* 1½ cups graham cracker crumbs
* ¼ cup melted butter
* 2 tbsp sugar

For the filling:

* 1 can (14 oz / 397 g) sweetened condensed milk
* ½ cup fresh lemon juice
* 1 tbsp lemon zest
* 3 large egg yolks
* 1 tsp vanilla extract
* Pinch of salt

For topping:

* Whipped cream
* Lemon slices or extra lemon zest

Method

1. Preheat oven to 175°C (350°F).
2. Make the crust: Mix graham cracker crumbs, melted butter, and sugar. Press firmly into a 9-inch pie dish.
3. Prepare the filling: Whisk condensed milk, lemon juice, lemon zest, egg yolks, vanilla, and salt until smooth and creamy.
4. Fill the crust: Pour the lemon mixture over the prepared crust and smooth the top.
5. Bake for 15–18 minutes, until the center is just set. Don’t overbake.
6. Cool completely at room temperature, then refrigerate for at least 3 hours.
7. Serve: Top with whipped cream and garnish with lemon zest or thin lemon slices.

🍋 Tip: Use freshly squeezed lemon juice for the brightest flavor. For an extra-refreshing dessert, chill the pie overnight before serving.

Jumbo Molasses Cookies 🍪

Ingredients:
• 2¾ cups all-purpose flour
• 2 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• ½ tsp ground cloves
• ½ tsp salt
• ¾ cup unsalted butter, softened
• 1 cup packed brown sugar
• 1 large egg
• ⅓ cup molasses
• ½ cup granulated sugar, for rolling

Method:

1. Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
3. In a large bowl, beat the softened butter and brown sugar until light and creamy. Add the egg and molasses, then mix until well combined.
4. Gradually add the dry ingredients and mix until a soft dough forms. Roll the dough into large balls, about 2–3 tablespoons each, then coat generously in granulated sugar.
5. Place the dough balls several inches apart on the prepared baking sheet. Bake for 11–13 minutes, until the cookies are puffed and crackled around the edges.
6. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Enjoy warm or store in an airtight container.

Sweet Potato Cheesecake Brownies 🍠🍫

Ingredients:

For the Brownie Layer:
• 1 cup unsalted butter, melted
• 1½ cups granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• ½ tsp salt
• ½ cup semi-sweet chocolate chips

For the Sweet Potato Cheesecake Layer:
• 8 oz cream cheese, softened
• 1 cup mashed cooked sweet potato
• ½ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg

Method:

1. Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and lightly grease it.
2. In a large bowl, whisk together the melted butter and sugar. Add the eggs and vanilla, then mix until smooth. Stir in the flour, cocoa powder, and salt until just combined. Fold in the chocolate chips.
3. In another bowl, beat the cream cheese and sugar until smooth. Add the mashed sweet potato, egg, vanilla, cinnamon, and nutmeg. Mix until creamy and well combined.
4. Spread about two-thirds of the brownie batter evenly into the prepared pan. Spoon the sweet potato cheesecake mixture over the top, then drop the remaining brownie batter in small spoonfuls over the cheesecake layer. Gently swirl with a knife to create a marbled pattern.
5. Bake for 35–40 minutes, until the center is set and a toothpick inserted into the brownie portion comes out with a few moist crumbs.
6. Let the brownies cool completely in the pan, then refrigerate for at least 1 hour before slicing into squares. Serve chilled or at room temperature.

Fresh Garden Salad 🥗

Ingredients:
• 1 head romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 1 medium carrot, shredded
• ¼ red onion, thinly sliced
• 4–5 radishes, thinly sliced
• ¼ cup shredded cheddar cheese, optional
• ¼ cup croutons, optional

For the Dressing:
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp apple c***r vinegar
• 1 tsp honey
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper

Method:

1. Wash and thoroughly dry all the vegetables. Chop the romaine lettuce and place it in a large salad bowl.
2. Add the cherry tomatoes, cucumber, shredded carrot, red onion, and sliced radishes.
3. In a small bowl or jar, whisk together the olive oil, lemon juice, apple c***r vinegar, honey, garlic powder, salt, and black pepper until well combined.
4. Drizzle the dressing over the salad just before serving and toss gently until everything is evenly coated.
5. Top with shredded cheddar cheese and croutons if desired, then serve immediately.