Meet Daphne Iking, she is not your average culinary enthusiast—she’s a powerhouse of talent, passion, and creativity both in and out of the kitchen! As a busy working mother of four, Emcee and TV Host, Daphne wears many hats with grace and flair.

👩‍🍳 𝗖𝘂𝗹𝗶𝗻𝗮𝗿𝘆 𝗣𝗮𝘀𝘀𝗶𝗼𝗻: Daphne’s love for cooking runs deep, stemming from her Malaysian roots and upbringing in a household where food was not just a necessity but a celebration of culture and family. With her infectious energy and innovative approach, she brings a fresh perspective to every dish she creates.

🎤 𝗘𝗺𝗰𝗲𝗲 & 𝗧𝗩 𝗛𝗼𝘀𝘁: With her charismatic personality and natural charm, Daphne has captivated audiences both on stage and on screen. From hosting live events to gracing the small screen, she effortlessly connects with viewers, leaving a lasting impression wherever she goes.

🌪️ 𝗞𝗶𝘁𝗰𝗵𝗲𝗻 𝗗𝘆𝗻𝗮𝗺𝗼: Despite her busy schedule, Daphne is a firm believer in the power of home-cooked meals to bring families together. Whether she’s whipping up a quick weeknight dinner or hosting a lavish feast for friends, she embraces the joy of cooking with gusto and creativity.

Tune in as Daphne Iking shares her passion for food, family, and fun. From mouthwatering recipes to helpful cooking tips, she’s here to inspire and delight your taste buds one delicious dish at a time!

Ravioli with Beef Ragu

Ingredients

Beef Ragu
30 g olive oil
3 garlic cloves
220 g red onion, cut into quarters
100 g celery stalks, cut into pieces (approx. 3 cm)
180 g carrot, cut into pieces (approx. 3 cm)
2 sprigs fresh thyme, leaves only
2 sprigs fresh sage, leaves only
2 sprigs fresh rosemary, leaves only
¼ tsp dried chilli flakes
2 dried bay leaves
250 g beef stock, homemade or store-bought
1000 g beef chuck steak or sirloin, cut into cubes (approx. 2-3 cm)
1 tsp vegetable seasoning powder, homemade or store-bought
1 cube beef stock (optional)
50 g tomato paste
400 g canned crushed tomatoes
1-2 pinches sugar
1-2 pinches salt
1-2 pinches ground black pepper

Ravioli
400 g plain flour, plus extra for dusting
4 eggs (53-63 g each)
2 tbsp olive oil

Filling
250 g ricotta cheese
40 g parmesan cheese, grated
¼ tsp black pepper
1 ¼ tsp salt
1 tbsp lemon juice
1500 g water
fresh parsley, chopped
parmesan cheese, grated

Preparation

Beef Ragu
1.Place oil, garlic, onion, celery and carrot in mixing bowl, chop 4 sec/speed 5. Scrape down sides of mixing bowl with spatula.
2. Cook 3 min/100°C/speed 1.
3. Add thyme, sage, rosemary, chilli flakes, bay leaves and beef stock, cook without measuring cup 2 min/100°C/speed 1. Scrape down sides of mixing bowl with spatula.
4. Add beef, vegetable seasoning powder, beef stock cube, tomato paste, crushed tomatoes, sugar, salt and pepper and cook 1 h/100°C/reverse/speed spoon. Scrape down sides of mixing bowl with spatula.

Ravioli

5. Place plain flour, eggs and olive oil in a clean and dry mixing bowl and knead Dough/2 min. Dough will appear crumbly. Pat dough into a ball, wrap in cling film and allow to rest for 15 minutes.

Filling

6.Place ricotta cheese, parmesan cheese, black pepper, ¼ tsp salt and lemon juice in mixing bowl, mix 30 sec/speed 4. Transfer to a bowl and set aside. Rinse mixing bowl.

7. Using a pasta roller or rolling pin, roll reserved dough on lightly floured surface until 2 mm thin. Cut in half lengthways. Evenly distribute small heaps of filling (approx. 1 tsp each) in a line on half the dough, leaving enough space between each filling to ensure a proper sealing. Carefully place second half of dough on top, avoiding air pockets then, using a cookie or ravioli cutter, cut out and press the edges firmly to seal.

8. Insert blade cover, place water and 1 tsp salt in mixing bowl, boil 8 minutes/100°C/speed 1.
9. Add reserved ravioli, cook 4 min/100°C/speed spoon. To serve, place a portion of ravioli in serving dish. Top with beef ragu and sprinkle some chopped parsley.