PTA Cooking Recipes

A delicious collection of our PTA community’s recipes! From comforting classics to exciting new flavors, these tried-and-tested dishes bring us together through the joy of cooking. Explore, cook, and enjoy!

keema pav

Country of Origin: 🇮🇳 India

A delicious and flavorful minced meat dish served with buttered rolls, perfect for a comforting meal.

Ingredients:

• Neutral oil – 2 Tbsp

• Cumin seeds – 1 tsp

• Yellow onion – 1 large, finely chopped

• Ground chicken/pork/beef – ~500g

• Ginger – 1-inch fresh, grated

• Garlic – 3-4 cloves, minced

• Red chili powder – (optional)

• Salt – to taste

• Turmeric powder – ½ tsp

• Tomatoes – 2 medium or 1 cup canned

• Potato – 1, cubed

• Green peas (frozen) – 1 cup

• Coriander powder – 2 Tbsp

• Garam masala – 2 tsp

Garnish:

• Fresh cilantro

• Chopped tomatoes

• Sliced red onions

• Lemon wedges

Serving Suggestion:

Serve hot with buttered dinner rolls (Pav). Enjoy!

Thank you to guest chef Sayali R!

Siamese Chicken Curry with Broccoli & Peanuts

Country of Origin: 🇹🇭 Thailand

A creamy and mildly spicy Thai-inspired chicken curry with broccoli, peanuts, and coconut flavors. This dish is easy to make and can be adapted with different vegetables for variety.

Ingredients:

• Butter – 2 Tbsp

• Flour – 2 Tbsp

• Salt – ¼ tsp

• Pepper – Dash

• Milk/Cream mix – 1 cup (½ & ½ mix, more milk than cream)

• Broccoli – 1 ½ cups, small pieces

• Vegetable oil – 2 Tbsp

• Red or green curry paste – 2-4 Tbsp

• Chicken (boneless, skinless) – 350-450g

• Salt – ¼ tsp

• Sugar – 2 Tbsp

• Garlic – 3-4 cloves, minced

• Soy sauce – 3 Tbsp

• Peanuts – ¼ cup

• Optional: Sriracha or Tabasco for extra spice

Serving Suggestion:

Serve hot with cooked rice.

Thank you to guest chef Gillian H!

Greek Meatballs

Country of Origin: 🇬🇷 Greece

A traditional Greek dish, these flavorful meatballs are a family favorite, passed down through generations. They are best served with rice, fried potatoes, or a fresh village-style salad.

Ingredients:

• Ground beef or mixed meat – 500g

• Garlic – Pressed

• Dry mint – To taste

• Breadcrumbs – To bind

• Eggs – 3

• Onions – 1-2 small, finely chopped

• Flour – For coating

• Oil for cooking – Traditional Greek style uses olive oil

Sides:

• Rice or fried potatoes

• Side Salad: A simple mix of cucumbers and tomatoes, similar to a Greek village salad

• Feta cheese – A must!

• Baguette bread – To soak up the flavors

• Oregano seasoning – To sprinkle on top

Preparation Tip:

Making these meatballs can be a bit messy, so it’s recommended to prepare your rice or side dish in advance if you want to enjoy them fresh and hot!

Thank you to guest chef Ira P!

Swabian Potato Salad

Country of Origin: 🇩🇪 Germany

A traditional potato salad from the Swabian region of Germany, known for its light, tangy dressing made with vinegar and broth instead of mayonnaise. Perfect as a side dish for sausages, Maultaschen (Swabian dumplings), or grilled meats.

Ingredients:

• Hardboiling potatoes (festkochend) – 1-1.5 kg

• Cucumber – 1

• Onions – 1-2, finely chopped

• Dill pickles – 5 large (e.g., Gewürzgurken)

• Garlic – 1-2 cloves, minced

• Vegetable stock – 500ml

• Olive oil – To taste

• Vinegar – White wine or apple cider

• Salt, pepper, paprika, nutmeg – To taste

• Optional: Fresh or frozen chives for garnish

Serving Suggestion:

• Serve with Maultaschen (Swabian dumplings), sausages, or grilled meats.

• Roasted onions make a great condiment and can be bought pre-made.

Thank you to guest chef Natalie H!

Fisherman’s Pie

Country of Origin: 🇬🇧 United Kingdom

A classic British comfort food, Fisherman’s Pie is a hearty dish made with white fish, a creamy white sauce, and a rich mashed potato topping. It’s warm, filling, and perfect for any meal!

Ingredients for the Fish Filling:

• Cod or any white fish – 450g (can also use salmon, prawns, or other seafood)

• Knob of butter

• Salt and pepper – To taste

• Lemon juice – 1 teaspoon

• Sweetcorn – 1 small can, drained

• Cheddar cheese – 175g (or any cheese of choice)

• Parsley – 1 teaspoon, chopped

• Mustard powder – A pinch (or any mustard available)

• Eggs – 4, hard-boiled and sliced

• Potatoes – 450g (or 750g for a thicker mashed potato topping)

• Mashed with: Milk, butter, salt, and pepper

Ingredients for the White Sauce:

• Butter or margarine – 50g

• Plain flour – 50g

• Milk – 600ml

• Salt and pepper – To taste

Preparation:

1. Preheat the oven to 200°C / Gas 6.

2. Boil and mash the potatoes with milk, butter, salt, and pepper.

3. Prepare the fish filling by cooking the fish in butter with lemon juice, sweetcorn, cheese, parsley, and mustard.

4. Make the white sauce: Melt butter, stir in flour, slowly add milk, and season with salt and pepper. Cook until thickened.

5. Assemble the pie:

• Spread the fish mixture in a baking dish.

• Add a layer of sliced boiled eggs.

• Pour the white sauce over the top.

• Cover with mashed potatoes, smoothing it out or creating ridges with a fork for texture.

6. Bake for about 20 minutes or until the top is golden.

Serving Suggestion:

Serve with steamed vegetables or any sides you fancy!

Thank you to guest chef Paula K!

Risotto with Saffron, Shrimp & Chorizo

Country of Origin: 🇮🇹 Italy

A rich and flavorful Italian risotto infused with saffron, shrimp, and chorizo (or cured ham). This creamy, comforting dish is packed with bold flavors and can be easily customized for a vegetarian version.

Ingredients:

• Onion – 1 large or 2 medium/small, finely chopped

• Olive oil – For cooking

• Butter – A “knob” (small amount for richness)

• Dry white wine – ~1 cup (any kind will do!)

• Saffron – A pinch (essential for flavor and color!)

• Arborio rice – ~2 cups (for that classic risotto texture)

• Bacon, chorizo, or German cured ham – ~200g, diced

• Shrimp – ~2 cups (15-20 large shrimp)

• Chicken or vegetable stock – 1.5-2 liters, warmed

• Parmesan cheese – 1 wedge, grated

• Frozen peas – ~1 cup

• Salt & pepper – To taste

Customization:

• Vegetarian version: Skip the meat and use pistachios for added texture.

• Alternative proteins: Works well with turkey or chicken instead of shrimp.

Preparation:

1. Heat olive oil in a pan and sauté the onion until soft.

2. Add the butter, then stir in the Arborio rice and cook for a minute.

3. Pour in the white wine, stirring until absorbed.

4. Gradually add the warm stock, one ladle at a time, stirring frequently.

5. Stir in the saffron, bacon/chorizo, and shrimp as the risotto cooks.

6. Once the rice is tender and creamy, mix in the peas and parmesan.

7. Season with salt & pepper and serve hot.

Serving Suggestion:

Enjoy as a main course with a side of crusty bread and a glass of white wine!

Thank you to guest chef Andy H!

Dutch “Stamppot”

Country of Origin: 🇳🇱 Netherlands

A hearty Dutch one-pan winter dish, Stamppot is a comforting and simple mashed potato dish mixed with vegetables, bacon, and served with sausage and gravy. It’s a staple of Dutch home cooking, loved for its warmth and ease of preparation.

Ingredients:

• Potatoes (mehlig kochend) – 1 kg, peeled

• Bacon bits – 200g (any kind)

• Vegetables (choose one option):

• Endive (found in the salad section)

• Kale – 500g

• Winter carrots (600g) & onions (400g)

• Grated cheese – Preferably Gouda

• Milk – 1 cup

• Butter – To taste

• Salt, pepper, nutmeg powder – To season

For Serving:

• Sausages – Traditionally served on the side

• Gravy – To pour over the mashed dish

Preparation Tip:

1. Boil the potatoes until tender, then drain.

2. Mash the potatoes with milk, butter, salt, pepper, and nutmeg for flavor.

3. Cook the bacon in a separate pan until crispy.

4. Prepare the vegetables:

• If using endive, finely chop and mix it in raw.

• If using kale, carrots, or onions, sauté or lightly cook before mixing in.

5. Mix everything together, folding in the grated cheese and crispy bacon.

6. Serve hot with sausages and gravy on the side.

Serving Suggestion:

Best enjoyed on a cold evening, paired with Dutch smoked sausage (rookworst) and rich brown gravy.

Thank you to guest chef Ivonne v A!

Burgers with Pear-Onion Chutney & Potato Wedges

Country of Origin: 🇺🇸 United States

A gourmet twist on the classic American burger, this recipe pairs juicy beef patties with a sweet and savory pear-onion chutney, creamy blue cheese, and crispy potato wedges. Perfect for a casual meal with a touch of elegance!

Ingredients for the Burgers:

• Butter – 2 Tbsp

• Flour – 2 Tbsp

• Salt – ¼ tsp

• Pepper – Dash

• Milk/Cream mix – 1 cup (½ & ½ mix, more milk than cream)

• Broccoli – 1 ½ cups, small pieces

• Vegetable oil – 2 Tbsp

• Red or green curry paste – 2-4 Tbsp

• Chicken (boneless, skinless) – 350-450g

• Salt – ¼ tsp

• Sugar – 2 Tbsp

• Garlic – 3-4 cloves, minced

• Soy sauce – 3 Tbsp

• Peanuts – ¼ cup

• Optional: Sriracha or Tabasco for extra spice

Ingredients for the Potato Wedges:

• Potatoes – 800g, cut into wedges

• Oil, salt, and pepper – To season

Preparation for the Potato Wedges:

1. Preheat the oven to 200°C (400°F).

2. Toss the potato wedges with oil, salt, and pepper.

3. Spread on a baking sheet and bake for 30-40 minutes, flipping halfway until crispy and golden brown.

Preparation for the Burgers:

• Potatoes – 800g, cut into wedges

• Oil, salt, and pepper – To season

Serving Suggestion:

Serve hot with crispy potato wedges on the side. Enjoy with a cold drink for the ultimate burger night!

Thank you to guest chef Katja D!

Beef & Guinness Stew

Country of Origin:🇮🇪 Ireland

A rich and hearty Irish stew, slow-cooked with Guinness for a deep, malty flavor. This dish is perfect for St. Patrick’s Day or any cold evening when you need comfort food!

Ingredients:

• Stewing beef (rindergulasch) – 1.3kg (3 lbs)

• Guinness beer – 600ml (1 pint) (bottled is better than canned, but either works)

• Carrots – 3, chopped

• Onions – 2, diced

• Thyme – 1 sprig

• Bay leaf – 1

• Garlic – 1 clove, minced

• Red currant jelly (Rote Johannisbeere) – 1 teaspoon

• Chicken or beef stock – 300ml (10 oz)

• Tomato puree – 1 teaspoon

• Vegetable oil – For browning the meat

• Flour – To coat the beef

• Salt & pepper – To taste

Optional Traditional Sides:

• Serve with roast or mashed potatoes for a complete Irish meal.

Preparation:

1. Coat the beef in flour and season with salt and pepper.

2. Brown the beef in vegetable oil, then remove from the pan.

3. In the same pan, sauté the onions, garlic, and carrots until softened.

4. Return the beef to the pot, add thyme, bay leaf, and tomato puree.

5. Pour in the Guinness and stock, stirring well.

6. Stir in the red currant jelly and let the stew simmer on low heat for 2-3 hours until the meat is tender.

7. Remove bay leaf, adjust seasoning, and serve hot!

Preparation:

Stir in the red currant jelly and let the stew

Enjoy with mashed or roasted potatoes, and a pint of Guinness for the full Irish experience!

Thank you to guest chefs Pam M and Gillian C!

Würstchenpfanne

Country of Origin:🇩🇪 Germany

A hearty and comforting German sausage skillet dish, Würstchenpfanne is made with bratwurst, fresh vegetables, and a creamy tomato sauce. Served over rice, it’s a simple yet flavorful meal for the whole family.

Ingredients:

• Bratwurst (white cooked ones) – 1 pack (at least one per person)

• Flour – For thickening the sauce

• Zucchini – 2, sliced

• Tomatoes – 1 kg, chopped

• Tomato paste – 3 tablespoons

• Vegetable broth – 500ml (or broth powder mixed with water)

• Cream – 100ml

• Basil – Fresh or dried, to taste

Preparation:

1. Slice the bratwurst into bite-sized pieces.

2. In a large pan, sauté the bratwurst in a little oil until golden brown.

3. Add the zucchini and cook for a few minutes until slightly softened.

4. Stir in the chopped tomatoes and tomato paste, cooking for a few more minutes.

5. Pour in the vegetable broth, ensuring everything is covered.

6. Simmer for 10-15 minutes, allowing the flavors to meld.

7. Stir in the cream and season with salt, pepper, and basil.

8. Let it cook for another few minutes until the sauce thickens.

Serving Suggestion:

Serve hot over rice or with crusty bread for a delicious German-inspired meal!

Thank you to guest chef Jeannette B!