Taylor Swift unveils the 3 famous chef recipes that she & # 39; for life & # 39; is going to make


Of the 30 things Taylor Swift learned before she turned 30, it's how you can make a few reliable dishes for dinner. In an essay for Elle April's cover story, Swift, 29, shares 30 lessons for her birthday on December 13 and covers everything from learning to love her body, her infamous feud with Kim Kardashian West about the & # 39; famous & # 39; texts by Kanye West and her skills in the kitchen. "I've always cooked a lot, but I've found three recipes that I know I'm going to make on life experiences for life: Ina Garten & # 39; s real meatballs and spaghetti (I only use packaged breadcrumbs and only minced meat for meat), Nigella Lawson & Mughlai Chicken and Jamie Oliver & # 39; s Chicken Fajitas with Molé Sauce, "she says in lesson number 10.RELATED: Antoni Porowski says his debut cookbook & # 39; very personal & # 39; will be – get a first look at the cover!The fact that Swift has chosen the recipes of these three chefs makes perfect sense. Garten and Swift are old friends. They once worked together in the kitchen Food Network Magazineand Garten has said that she often listens to Swift & # 39; s music while cooking at home. The singer and Oliver, author of his latest cookbook 5 ingredients, go back to 2014 when she parodied her hit "Shake It Off" for the charity of Stand Up to Cancer. Lawson and Swift still have to work together, but Swift is clearly a fan of the British chef because she boasted about how she "learned how to immediately calculate Celsius to Fahrenheit in my head" – something that would come in handy when making dozens Lawson recipes.RELATED: Pink Has family dinners at least twice a week during the tour – see their cute Taco eveningGarten and Oliver shared Swift's recipes with PEOPLE below, and Lawson's is available on her website.

Ina Garten & # 39; s Real Meatballs and Spaghetti

½ lb. ground veal
One and a half pounds of ground pork
1 pound ground beef
1 cup of fresh white bread crumbs (4 slices, crusts removed)
¼ cup spiced dry breadcrumb
2 tablespoons. chopped fresh leaf parsley
½ cup freshly grated Parmesan cheese
2 tsp. kosher salt
½ teaspoon. freshly ground black pepper
¼ teaspoon. ground nutmeg
1 extra large egg, beaten
Vegetable oil
1 tbsp. good olive oil
1 cup chopped yellow onion (1 onion)
1 ½ tsp. chopped garlic
½ cup of good red wine, such as Chianti
1 (28-oz.) Can crushed tomatoes, or plum tomatoes in mash, minced
1 tbsp. chopped fresh leaf parsley
1 ½ tsp. kosher salt
½ teaspoon. freshly ground black pepperTO serve
1 ½ lb. spaghetti, cooked according to the instructions on the package
Freshly grated Parmesan cheese1. Place the ground meat, breadcrumbs, parsley, Parmesan cheese, salt, pepper, nutmeg, egg and ¾ cup of warm water in a bowl. Combine very lightly with a fork. Use your hands to lightly shape the mixture into 2-inch meatballs. You have 14 to 16 meatballs.2. Pour equal amounts of vegetable oil and olive oil in a large frying pan (12 inch) to a depth of ¼ inch. Heat the oil. Place the meatballs very carefully in portions in the oil and brown them well on all sides over medium heat, gently turn with a spatula or fork. This takes around 10 minutes for each batch. Do not bar the meatballs. Remove the meatballs on a plate covered with paper towels. Discard the oil but do not clean the pan.3. Heat the olive oil for the sauce in the same pan. Add the onion and cook over medium heat until translucent, 5 to 10 minutes. Add the garlic and fry for another minute. Add the wine and cook on high heat. Scrape all brown pieces in the pan until almost all of the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt and pepper. Put the meatballs back in the sauce, cover and let them simmer for 25 to 30 minutes on the lowest setting, until the meatballs are cooked. Serve on cooked spaghetti and pass the grated Parmesan cheese.
serves: 6Reprinted from BAREFOOT CONTESSA FAMILY STYLE: simple ideas and recipes that make everyone feel like family. Copyright © 2002 by Ina Garten. Published by Clarkson Potter, a print from Penguin Random House.

Jamie Oliver & Chicken Fajitas with mole sauce

Olive oil
½ teaspoon. sweet smoked bell pepper
½ teaspoon. mild chili powder
½ teaspoon. ground cumin
1 lime
1 large red onion
1 yellow pepper
1 red pepper
4 x 120 g skinless chicken breasts
4 wholemeal tortillas from flour
4 sprigs of fresh coriander
4 tbsp. natural yogurtCHEAT KNIFE SAUCE
2 medium-sized ripe tomatoes
2 tablespoons. chipotle pasta
½ teaspoon. ground cinnamon
1 teaspoon. ground cumin
1 pinch of chili powder
15 g quality dark chocolate (70%) 1. Put 1 tablespoon of oil in a bowl with the herbs and half of the lime juice. Peel and finely chop the onion and cut the bell peppers and remove the bell peppers. Cut the bell peppers and the chicken breasts into 1 cm strips. Add the onion, pepper and chicken to the bowl of herbs with a pinch of sea salt and black pepper and throw in the fur. Let it marinate while you make the mole sauce.4. Sprinkle 1 tablespoon of oil in a pan over medium-high heat. Finely chop the tomatoes and add them to the pan, followed by the chipotle pasta and spices. Boil for 2 to 3 minutes and pour in 200 ml of hot water. Let it cook for another 10 minutes, or until the tomatoes are thick, so that the sauce becomes more even. Remove from heat and grate the chocolate, stir until melted and set aside for later. Wrap the tortillas in aluminum foil and set them aside. 6. Pour 1 tablespoon of oil in a large frying pan over medium-high heat. Add the chicken and vegetables and fry for 6 minutes, or until tender, then turn them halfway. You may need to do this in batches. Meanwhile, put the tortilla & # 39; s package in a low oven for 5 minutes to get through. Cut the remaining lime in half, chop the coriander leaves and cut the yogurt into a bowl. 8. Remove the tortillas from the oven and build the fajitas: take a wrap, spoon a little mole sauce over it and place chicken and vegetables on it. Spoon some yogurt over it, sprinkle some coriander leaf over it and squeeze a little lime juice. Nice served with a dollop of fresh guacamole.
serves: 4