Author: Admin

A rustic family recipe — crispy outside, creamy inside, with a hearty and cheesy filling that melts in your mouth.

Why You’ll Love These

• Made with simple, accessible ingredients

• Beginner-friendly — no special tools needed

• A versatile snack or meal: serve hot with sauces or cold in lunchboxes

• Great for using leftover mashed potatoes or cooked chicken

Ingredients

For the Potato Dough:

• 1 kg small English potatoes (waxy or all-purpose preferred)

• 1 grated carrot

• 2 eggs

• 2 onions, chopped (divided)

• 5 tbsp wheat flour

• 1 tbsp butter

• Salt and black pepper, to taste

• Chopped fresh parsley, to taste

For the Filling:

• 100–200 g chicken breast fillet, finely chopped or shredded

• 5 fresh mushrooms, chopped (button or cremini)

• 100 ml cream (heavy cream or cooking cream)

• 100 g grated fresh cheese (mozzarella, gouda, or a melty cheese)

• 1 tbsp butter

• Salt and pepper, to taste

For Cooking:

• Vegetable oil, for shallow frying

• Optional: extra flour for dusting

‍ Step-by-Step Instructions

Step 1: Prepare the Potato Dough

1. Peel and boil the potatoes in salted water until fork-tender.

2. Drain and let them cool slightly.

3. Mash the potatoes with a fork or masher until smooth (do not blend).

4. In a frying pan, melt 1 tbsp butter, sauté 1 chopped onion until translucent.

5. Add grated carrot, season with salt and pepper, and cook until softened (about 4 minutes).

6. Combine sautéed mixture with mashed potatoes in a large bowl.

7. Add 2 eggs, chopped parsley, and 5 tbsp flour. Mix until fully incorporated.

8. The dough should be soft but firm enough to shape. Add a little more flour if too sticky.

Tip: You can refrigerate the dough for 20–30 mins for easier shaping.

Step 2: Make the Filling

1. In another pan, melt 1 tbsp butter, sauté the second chopped onion until lightly golden.

2. Add finely chopped chicken breast and cook until white and cooked through.

3. Stir in the chopped mushrooms and cook until they release moisture and soften.

4. Pour in the cream, stir, and let it reduce slightly for 2–3 minutes.

5. Add grated cheese, mix well, and remove from heat. Adjust salt and pepper to taste.

Cheese Tip: Use a cheese that melts nicely but still has a little pull, like mozzarella or gouda.

Step 3: Shape the Croquettes

1. On a lightly floured surface, take a small portion of potato dough (about the size of a golf ball).

2. Flatten it in your palm into a disc (about 6–8 cm wide).

3. Create a small indentation in the center and spoon in 1–2 teaspoons of the filling.

4. Gently fold and seal the dough over the filling, shaping into a small oval or round dumpling.

5. Repeat with the remaining dough and filling.

Optional: Dust lightly with flour before frying for extra crispness.

Step 4: Frying

1. Heat vegetable oil in a skillet (enough for shallow frying).

2. When the oil is hot, carefully place the croquettes into the pan.

3. Fry over medium heat, turning occasionally until golden brown on all sides.

4. Remove and drain on paper towels.

⚠️ Avoid high heat — the outside will burn before the inside heats through.

Serving Suggestions

Serve hot, warm, or at room temperature with any of the following:

• Garlic yogurt sauce

• Spicy tomato chutney

• Sweet chili sauce

• Sour cream & dill dip

Great as:

• Appetizer

• Party snack

• Light dinner

• Side dish with soup or salad

❄️ Storage & Reheating

• Refrigerate leftovers in an airtight container for up to 3 days.

• Freeze uncooked croquettes on a tray, then transfer to a bag for up to 2 months.

• To reheat: Bake in oven at 180°C (350°F) until heated through and crispy again.

Variations

Pro Tips

• Don’t overwork the potato dough; just mix until combined.

• Taste the potato mix before adding raw egg — this way you can adjust seasoning.

• Use gloves or lightly oiled hands for easier shaping.

Final Words

This heirloom-style recipe combines the humble potato with a rich, creamy filling — a dish that’s nourishing, nostalgic, and deeply satisfying. Whether you call them stuffed croquettes, dumplings, or savory fritters, they’re a tribute to homestyle cooking at its finest

Whether you’re planning a snack, a lunchbox treat, or a cozy dinner, this easy-to-make dough recipe is your go-to solution for empanadas, pies, turnovers, and more. Light, flavorful, and incredibly forgiving, this recipe uses basic pantry ingredients and no scale required!

✨ Why You’ll Love It

• No fancy equipment needed

• Quick dough — ready in 30 mins

• Freezer-friendly

• Customizable fillings

• Great for empanadas, mini pies, samosas, or baked pockets!

Ingredients

For the Dough:

• 1/2 cup (120 ml) warm milk

• 1/2 cup (120 ml) vegetable oil

• 1/2 cup (120 ml) sparkling water (room temperature)

• 1 tsp dry yeast

• 1 tbsp sugar

• 1/2 tbsp salt

• 3 cups (approx. 450 g) all-purpose flour, or as needed

For the Filling:

• 3 medium potatoes, peeled and boiled

• 100 g (about 1 cup) grated cheese (cheddar, mozzarella, gouda, etc.)

• 1 handful chopped green onion (spring onion)

• 1 tbsp butter

• Salt and black pepper, to taste

For Brushing (Optional):

• 1 egg yolk or 2 tbsp milk

• Optional: sesame or poppy seeds for topping

Instructions

Step 1: Prepare the Dough

1. In a large mixing bowl, combine:

   • Warm milk

   • Vegetable oil

   • Sparkling water

2. Stir in the dry yeast, sugar, and salt. Let it sit for about 3–5 minutes to slightly activate the yeast (not necessary to foam like in bread, just to dissolve).

3. Begin adding the flour, 1 cup at a time, mixing with a spoon or spatula.

4. Once it thickens, knead with your hands for about 3–5 minutes. Add more flour as needed until the dough is smooth, soft, and no longer sticky.

5. Form into a ball, cover with a clean cloth or plastic wrap, and let it rest in a warm place for 30 minutes.

TIP: A soft dough will yield a tender crust. Don’t over-flour!

Step 2: Make the Filling

1. Boil the potatoes until fork-tender. Drain and mash until smooth.

2. While still warm, mix in the butter, grated cheese, and chopped green onion.

3. Season with salt and pepper to taste. Let it cool before using.

Cheese Tip: Sharp cheddar adds great flavor, but you can mix cheeses like mozzarella for stretchiness or feta for tang.

Step 3: Assemble the Empanadas or Pies

1. After the dough has rested, divide it into 12 equal parts and roll each into a ball.

2. On a lightly floured surface, roll out each ball into a thin disc about 15–20 cm (6–8 inches) wide.

3. Spoon a generous amount of potato filling into the center (about 2 tablespoons).

4. Fold the disc in half to form a semi-circle or fold over like a pocket.

5. Press the edges closed with your fingers or a fork. You can also twist and pinch the edges for a classic empanada look.

6. Place on a greased or parchment-lined baking tray.

7. Brush the tops with beaten egg yolk or milk for a golden finish.

8. Use a knife to make small steam slits on top of each.

Step 4: Bake

• Preheat the oven to 180°C (350°F)

• Bake for 25–30 minutes, or until the empanadas are golden brown and slightly puffed.

Pro Tips for Success

• For flakier dough, chill it for 10 minutes before rolling out.

• No sparkling water? Replace with regular water — the result will still be tasty but slightly less airy.

• To freeze: Assemble the empanadas and freeze them unbaked on a tray. Once frozen solid, transfer to a zip-lock bag. Bake from frozen, adding 5–10 extra minutes.

• Reheat in the oven for best texture (avoid microwaving to prevent sogginess).

Filling Ideas (Creative Variations)

Serving Suggestions

• Serve with a simple salad, yogurt sauce, or chutney.

• Pack them into lunchboxes — they’re delicious warm or at room temp.

• Try with a side of spicy tomato dip or mint yogurt sauce.

❄️ Storage

• Fridge: Keep baked empanadas in an airtight container for up to 3 days.

• Freezer: Freeze baked or unbaked. To reheat, bake at 160°C until hot.

Final Notes

This empanada dough is incredibly adaptable and ideal for both beginners and pros. The combination of yeast, sparkling water, and warm milk gives it just enough rise while keeping it tender and flavorful. The cheesy mashed potato filling is creamy, savory, and perfect for all ages.

Try it once, and it might just become your new favorite dough recipe!

️ Succulent Eggplant Steaks with Potato Purée, Egg, and Wine-Tomato Sauce

A rustic, elegant vegetarian dish packed with flavor and texture — perfect for quick dinners or when you want to impress.

✨ Why You’ll Love This Recipe

• Simple ingredients, big flavor

• Vegetarian yet hearty and satisfying

• Versatile: serve as a main or side

• Restaurant-worthy presentation

Ingredients

For the Eggplant:

• 2 large eggplants (firm and shiny)

• Salt, for purging bitterness

• Olive oil & butter, for searing

• Parchment paper, for roasting

For the Filling:

• 1 medium onion, chopped

• 1 ripe tomato, chopped

• 50 ml tomato sauce (or crushed tomatoes)

• 3 tbsp chopped olives (black or green)

• 1/2 tsp Provençal herbs (or oregano, thyme, rosemary blend)

• 1–2 tbsp chopped fresh chives

• Salt, to taste

For the Mashed Potatoes:

• 3 medium potatoes, peeled and boiled

• 2 tbsp butter

• 2–3 tbsp milk (or cream), warm

• Salt, to taste

For the Eggs:

• 2–4 whole eggs (depending on servings)

• Olive oil or butter (for greasing cupcake mold)

For the Red Wine Sauce:

• 3 cloves garlic, thinly sliced

• 1 tsp wheat flour (or all-purpose flour)

• 150 ml dry red wine (e.g. Cabernet Sauvignon)

• 50 g sun-dried tomatoes, chopped

Step-by-Step Preparation

1. Prepare the Eggplant Steaks

1. Wash eggplants and cut each in half lengthwise.

2. Sprinkle cut sides generously with salt and let sit for 10–15 minutes to draw out bitterness.

3. After resting, pat dry thoroughly with paper towels.

4. Heat a skillet with a mix of olive oil and butter. Place eggplants cut-side down and sear until golden brown (about 4–5 minutes).

5. Transfer to a baking sheet lined with parchment paper, cut side down. Poke a few holes in the skin with a fork or knife.

6. Roast in a preheated oven at 200°C (390°F) for about 20 minutes or until soft and tender.

2. Prepare the Mashed Potatoes

1. Mash the boiled potatoes while still warm.

2. Add butter and a bit of milk to create a smooth purée.

3. Season with a pinch of salt. Set aside and keep warm.

3. Prepare the Filling

1. In a pan, heat a drizzle of olive oil.

2. Sauté the chopped onion until translucent.

3. Add tomato, tomato sauce, olives, Provençal herbs, and salt. Cook for 4–5 minutes until fragrant.

4. Stir in fresh chives and remove from heat.

4. Prepare the Baked Eggs

1. Lightly grease a cupcake mold or muffin tin.

2. Crack one egg into each mold cavity.

3. Bake at 180°C (350°F) until the whites are set but the yolk is still runny, or bake longer for firm yolks (about 8–12 minutes, depending on oven).

Tip: You can also fry or poach the eggs if you prefer.

5. Assemble the Eggplant Steaks

1. Once eggplants are roasted, flip them cut side up.

2. Spoon the sautéed onion-tomato mixture over each.

3. Carefully place one baked egg over each filled eggplant half.

Optional: Red Wine & Sun-Dried Tomato Sauce

A rich, tangy sauce that elevates the dish!

1. In a small pan, melt a bit of butter and sauté sliced garlic until just golden.

2. Sprinkle in the flour and cook for 30 seconds, stirring to avoid lumps.

3. Add chopped sun-dried tomatoes and pour in the red wine.

4. Let simmer on low heat for 5–8 minutes, stirring occasionally until the sauce thickens slightly and reduces by half.

Drizzle this sauce around or over the eggplant steaks when serving.

‍ Serving Suggestions

• Serve one eggplant steak with a generous dollop of mashed potatoes and a spoonful of wine sauce.

• Garnish with extra fresh herbs (like parsley or basil), cracked black pepper, and a drizzle of olive oil.

• Pair with a simple green salad or crusty bread.

Variations

• Cheesy version: Add shredded mozzarella or feta on top of the eggplant before placing the egg.

• Spicy kick: Add a pinch of chili flakes to the filling or sauce.

• Protein addition: Add chickpeas or lentils to the sautéed tomato mixture.

• Vegan option: Omit eggs and serve with grilled tofu or vegan béchamel.

❄️ Storage Tips

• Store leftovers in an airtight container in the fridge for up to 2 days.

• Reheat in the oven or skillet. For best results, store eggs separately and reheat gently.

Final Thoughts

This dish may seem fancy, but it’s truly easy and uses everyday ingredients. Whether you’re hosting guests, making a cozy weeknight dinner, or want something new from eggplant, this recipe delivers comfort and flair in every bite.

A light, healthy, oven-baked treat made with just bananas, eggs, and milk — no added sugar or flour!

Ingredients:

• 4 ripe bananas (the riper, the sweeter)

• 4 eggs

• 400 ml milk (whole, skimmed, or plant-based)

Step-by-Step Instructions:

1. Preheat the Oven

• Set your oven to 180°C (350°F) so it’s hot and ready for baking.

2. Prepare the Mixture

Mash the Bananas

• Peel the bananas and place them in a large mixing bowl.

• Mash with a fork until smooth, or blend with a hand mixer for an extra creamy texture.

Add the Eggs

• Crack in all 4 eggs. Mix until the eggs are fully incorporated with the bananas.

Incorporate the Milk

• Gradually pour in the milk while stirring. Mix until smooth and uniform.

3. Pour into the Pan

Prepare the Baking Dish

• Lightly grease a baking dish with butter or oil, or line it with parchment paper.

Transfer the Mixture

• Pour the banana-egg-milk mixture into the prepared pan. Tap the dish gently to level the top.

4. Bake

• Place the dish in the preheated oven.

• Bake for 45–50 minutes, or until:

  • The top is set and golden.

  • A toothpick inserted in the center comes out clean.

5. Cool and Serve

• Remove from the oven and allow to cool to room temperature.

• Unmold carefully, slice, and serve!

Serving Suggestions:

• Drizzle with honey, maple syrup, or a dusting of cinnamon.

• Pair with fresh berries, Greek yogurt, or a scoop of vanilla ice cream for a more indulgent touch.

• Serve warm or chilled — it tastes great either way!

Tips & Variations:

• Banana Tip: The darker the banana skin, the sweeter the dessert.

• Milk Options: Try oat, almond, or coconut milk for a dairy-free version.

• Flavor Boosters: Add 1 tsp vanilla extract, a pinch of nutmeg, or ½ tsp ground cinnamon before baking.

• Texture Add-ons: Stir in raisins, shredded coconut, or chopped nuts for added texture and flavor.

✅ Why You’ll Love This Dessert:

• Naturally sweet — no sugar needed!

• Flourless & gluten-free

• Dairy-optional

• Takes only 5 minutes prep

• Great for kids and adults

• Can double as a healthy breakfast or guilt-free snack

Photo: Reproduction (Optional image placeholder if you want to insert a photo)

Give it a try and see how incredibly simple and delicious a homemade dessert can be — with just 3 ingredients and a bit of love.

These naturally sweet, three-fruit cookies are soft, chewy, and made with only a few wholesome ingredients. They’re gluten-free, refined sugar-free, and perfect for kids’ snacks, lunch boxes, or healthy desserts.

With just oats, apples, and banana, plus a little milk and walnuts for texture, these cookies prove that delicious and nutritious can go hand in hand.

Why You’ll Love This Recipe

• ✅ No flour or refined sugar

• ✅ Naturally sweet with fruit

• ✅ Family-friendly and toddler-safe

• ✅ Quick to prepare — no mixer needed

• ✅ Budget-friendly and customizable

Ingredients

‍ Instructions

1️⃣ Soak the Oats

In a bowl, combine 1 cup oats and ½ cup milk. Let sit for about 10 minutes to absorb the liquid and soften slightly.

2️⃣ Prepare the Fruit Mixture

• Peel and core the 2 apples, then cut them into chunks.

• Add them to a blender or food processor along with the ripe banana.

• Blend until you get a smooth fruit purée.

3️⃣ Combine Everything

• Pour the fruit purée over the soaked oats.

• Mix thoroughly until well combined.

• Fold in the chopped walnuts (if using) and stir until evenly distributed.

4️⃣ Shape the Cookies

• Lightly grease a silicone cookie mold with a bit of oil, or line a baking sheet with parchment paper.

• Spoon the mixture into the molds or onto the tray, forming small cookie mounds or bars.

• Flatten slightly and leave space between each one.

5️⃣ Bake

• Bake in a preheated oven at 180°C (350°F) for about 25 minutes, or until the tops are lightly golden.

• Let cool slightly before removing from the pan.

️ Serving Suggestions

• Enjoy warm or chilled

• Pair with tea, coffee, or yogurt

• Great for breakfast on-the-go, lunchboxes, or post-workout snacks

Storage Tips

• Refrigerate in an airtight container for up to 5 days

• Freeze for up to 2 months and reheat in the microwave or oven

Optional Add-Ins & Variations

Nutrition (Approx. Per Cookie – 12 Cookies Total)

• Calories: ~90

• Carbohydrates: 13g

• Protein: 2g

• Fat: 3g

• Sugar: 5g (naturally from fruit)

• Fiber: 2g

Note: Nutritional values may vary based on ingredients used.

✨ Final Thoughts

These flourless apple oat cookies are a testament to how simple, whole ingredients can come together to make something healthy, affordable, and satisfying. Keep a batch on hand for quick snacks, healthy treats, or clean eating goals.

If you have just 3 potatoes and some cheese, you can make these delicious, golden-brown potato patties that are crisp on the outside, soft and cheesy on the inside — and yes, many say they’re even tastier than meat! Perfect for lunch, dinner, or a quick snack.

Ingredients:

• 3 medium potatoes, peeled and boiled

• ½ cup shredded cheese (cheddar, mozzarella, or a mix)

• 1 egg

• 2 tablespoons cornstarch or all-purpose flour

• Salt and black pepper, to taste

• ½ teaspoon paprika or chili flakes (optional)

• 1 tablespoon chopped parsley or green onions (optional)

• Oil, for pan-frying

‍ Instructions:

1️⃣ Mash the Potatoes

• After boiling the potatoes until fork-tender, mash them in a bowl until smooth.

• Let cool slightly.

2️⃣ Mix the Filling

• Add cheese, egg, flour or cornstarch, salt, pepper, and any optional herbs or spices.

• Mix well until a soft, slightly sticky dough forms.

3️⃣ Shape the Patties

• Wet your hands slightly. Take a small handful of the mixture and flatten into a patty shape.

• Repeat until all the mixture is used.

4️⃣ Cook

• Heat a nonstick skillet with a little oil over medium heat.

• Cook the patties for about 3–4 minutes per side, or until golden and crispy.

• Place on paper towels to drain any excess oil.

️ Serving Ideas:

• Serve hot with sour cream, yogurt dip, or ketchup

• Pair with a side salad for a light meal

• Use as a veggie burger patty in a bun

Nutrition (Per Patty – Approximate):

• Calories: 130

• Protein: 5g

• Carbs: 15g

• Fat: 6g

❤️ Why You’ll Love This Recipe:

• Super budget-friendly

• Just a few ingredients

• Great for vegetarian meals

• Crispy, cheesy, and kid-approved!

Crispy on the outside and soft on the inside, these stuffed potatoes will surprise you!

If you’re looking for an irresistible recipe, full of flavor and incredible texture, these stuffed potatoes are the perfect choice! With a crispy exterior and a juicy filling of chicken and vegetables, they can be served as a starter, side dish or even a main course.

Ingredients

For the Potato Dough:

• 4 medium potatoes, peeled and cooked
• 1 egg
• ½ cup breadcrumbs or wheat flour
• Salt and pepper to taste
  

  For the Filling:

  • • 1 cup cooked, shredded chicken
    • ½ cup mixed vegetables (carrots, peas and corn, finely chopped)
    • 1 small onion, chopped
    • 1 clove of garlic, minced
  • 1 tablespoon olive oil
  • ½ teaspoon paprika
  • ½ teaspoon cumin (optional)
  • Salt and pepper to taste
  • 2 tablespoons chopped parsley

  For Breading and Frying:

  • • 1 beaten egg
    • ½ cup breadcrumbs
  • Vegetable oil for frying

  Preparation Method

  1. Preparing the Potato Dough

  1. Cooking the Potatoes : Cook the potatoes until they are very soft. Drain and mash them until they form a smooth puree.
  2. Mix the Ingredients : Add the egg, breadcrumbs, salt and pepper to the mashed potatoes. Mix well until you get a smooth dough and set aside.

  2. Preparing the Filling

  1. 1. Sauté the Aromatics : In a frying pan, heat the olive oil and sauté the onion and garlic until golden and soft.
     2. Add the Vegetables : Add the carrots, peas and corn, stirring for a few minutes until soft.
     3. Add the Chicken and Seasonings : Add the shredded chicken, paprika, cumin, salt and pepper. Cook for 2 more minutes, mixing well.
  1. Finish the Filling : Remove from the heat, add the parsley and let cool a little before filling the potatoes.

  3. Assembling the Stuffed Potatoes

  1. Shape the Potatoes : Take a portion of the potato dough (approximately 2-3 tablespoons) and form into a disk.
  2. Add the Filling : Place a tablespoon of the filling in the center and cover with more puree, shaping into a croquette or burger shape.

  4. Breading and Frying

  1. Coating : Dip each croquette in beaten egg and then in breadcrumbs, ensuring an even coating.
  2. Fry : Heat oil over medium heat and fry potatoes until golden brown and crispy. Remove and place on paper towels to remove excess oil.
     

     Tips for a Perfect Result

     • Healthier Version : Bake the stuffed potatoes in a preheated oven at 190°C for 20 minutes for a less fatty alternative.
     • Vary the Filling : Add grated cheese, mushrooms or even ground beef for a special touch.
     • Freeze for Later : Shape and bread raw potatoes, then freeze to prepare whenever you want.

     These stuffed potatoes are a perfect combination of crunchiness and creaminess, guaranteeing a delicious dish for any occasion.

Ingredients

For the Crust:

• 2 cups graham cracker crumbs

• 1/4 cup granulated sugar

• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 16 oz cream cheese, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1/4 cup sour cream

For the Caramel Layer:

• 1 cup caramel sauce (store-bought or homemade)

• 1/4 tsp sea salt (optional, for salted caramel flavor)

For the Topping:

• 1 cup whipped cream or whipped topping

• Extra caramel drizzle

• Crushed nuts (optional)

Instructions

1. Prepare the Crust:

• Preheat your oven to 325°F (160°C).

• In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until evenly combined.

• Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and set aside to cool.

2. Make the Cheesecake Filling:

• In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.

• Add the eggs one at a time, mixing well after each addition.

• Mix in the vanilla extract and sour cream until fully incorporated.

3. Assemble and Bake:

• Pour the cheesecake filling over the cooled crust. Smooth the top with a spatula.

• Bake in the preheated oven for 40–45 minutes, or until the edges are set and the center has a slight jiggle.

• Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours (preferably overnight).

4. Add the Caramel Layer:

• Once the cheesecake is chilled, spread the caramel sauce evenly over the top. Sprinkle with a pinch of sea salt if desired.

5. Decorate and Serve:

• Pipe or dollop whipped cream around the edges or center of the cheesecake.

• Drizzle additional caramel sauce over the whipped cream.

• Garnish with crushed nuts for added texture.

Slice and serve this creamy, dreamy caramel cheesecake delight! Perfect for any special occasion.