








This Mediterranean-style chicken wrap bursts with vibrant flavors from juicy grilled chicken, crisp vegetables, and cool, creamy tzatziki sauce all nestled in a warm pita. It’s perfect for lunch, dinner, or even meal prep. The combination of lean protein, fresh veggies, and healthy fats makes this not only delicious but also nutritious.
Prep Time: 20 minutes
Marinate Time: 30 minutes (optional for deeper flavor)
Cook Time: 10–12 minutes
Assembly Time: 5 minutes
Total Time: ~1 hour (including marination)
2 boneless, skinless chicken breasts (butterflied or halved lengthwise)
2 tbsp olive oil
Juice of 1 lemon
3 cloves garlic, minced
1 tsp dried oregano
½ tsp paprika
Salt and pepper to taste
1 cup Greek yogurt
½ cucumber, grated and squeezed of excess water
2 cloves garlic, finely minced
1 tbsp fresh dill (or 1 tsp dried)
1 tbsp olive oil
1 tbsp lemon juice
Salt and pepper to taste
4 pita breads or flatbreads
1 cup lettuce or mixed greens
1 cup cherry tomatoes, halved
½ cucumber, sliced
¼ red onion, thinly sliced
Optional: Kalamata olives, feta cheese crumbles
In a bowl, whisk olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper.
Add the chicken and coat well. Marinate for at least 30 minutes (or up to 8 hours in the fridge).
In a mixing bowl, combine Greek yogurt, grated cucumber, garlic, dill, lemon juice, and olive oil.
Mix well, season with salt and pepper.
Chill in the refrigerator while chicken cooks.
Preheat a grill pan or skillet over medium-high heat.
Cook chicken for 4–6 minutes per side, or until nicely charred and fully cooked (internal temp: 165°F / 74°C).
Let rest 5 minutes, then slice thinly.
Warm pita breads in a dry skillet or microwave for 10 seconds.
Layer with lettuce, tomatoes, cucumber, onion, and chicken.
Drizzle with tzatziki sauce.
Optionally top with feta or olives.
Fold and enjoy!
Pound the Chicken Evenly
Use a meat mallet to flatten thick parts of the chicken breast so it cooks evenly and stays juicy.
Marinate Longer for Flavor
Marinating for at least 30 minutes is good, but up to 8 hours allows deeper flavor penetration and more tender chicken.
Grill Marks Add Flavor
Use a cast iron grill pan or outdoor grill for authentic char marks and smoky flavor.
Drain Cucumber for Tzatziki
After grating the cucumber, squeeze it tightly in a clean towel to remove excess water. This keeps the sauce thick and creamy.
Use Fresh Herbs When Possible
Fresh dill or mint in tzatziki adds brightness. Dried herbs work too but use less (1 tsp dried = 1 tbsp fresh).
Warm the Pita Before Assembling
Lightly heat pita in a dry skillet or wrap in foil and place in the oven to make it soft and pliable.
Let Chicken Rest Before Slicing
Resting 5 minutes after cooking keeps juices from escaping, resulting in moist, tender slices.
Layer Ingredients Strategically
Place sauce under and over the chicken to ensure every bite is flavorful. Avoid overstuffing to prevent tearing
Wrap in Foil or Paper for Easy Eating
Especially useful for to-go meals or serving at gatherings. It keeps everything neatly wrapped.
Grilled Shrimp: Marinate shrimp the same way as chicken and grill for 2–3 minutes per side.
Falafel or Chickpea Patties: A great vegetarian option rich in protein and flavor.
Lamb or Beef: Use thin grilled slices for a more traditional gyro-style wrap.
Vegetarian/Vegan
Grilled Portobello Mushrooms: Marinate and grill for a meaty texture.
Tofu or Tempeh: Use Greek-style spices and grill or pan-fry for a plant-based protein.
Vegan Tzatziki: Swap Greek yogurt with coconut or almond yogurt.
Feta Cheese: Crumbled feta adds a salty, tangy bite.
Goat Cheese or Labneh: For a creamy alternative.
Add Harissa or Chili Flakes: Mix into the marinade or drizzle on top for heat.
Spicy Tzatziki: Blend in a pinch of cayenne or jalapeño.
Wrap Options
Flatbread or Lavash: Slightly thinner, perfect for rolling.
Lettuce Wraps: Low-carb option using romaine or butter lettuce leaves.
Gluten-Free Wraps: Use gluten-free pita or tortillas.
Serve As…
Mediterranean Bowl: Skip the pita and serve all ingredients over rice or quinoa.
Mini Party Wraps: Use mini pita rounds or cut into halves for party platters.
Q: Can I use store-bought tzatziki?
A: Absolutely! Homemade tastes fresher, but store-bought works well when in a pinch.
Q: Can I bake the chicken instead of grilling?
A: Yes, bake at 400°F (200°C) for 20–25 minutes or until cooked through.
Q: How do I keep the wrap from falling apart?
A: Avoid overfilling. Wrapping in parchment paper or foil helps hold it together.
Calories: 420 kcal
Protein: 34g
Carbohydrates: 30g
Fat: 20g
Fiber: 4g
Sugar: 5g
This Mediterranean Grilled Chicken Pita Wrap is a refreshing, protein-packed dish that’s bursting with bold yet balanced flavors. Whether you’re looking for a healthy lunch, a light dinner, or a quick weeknight meal, this wrap delivers every time. Customize it with your favorite toppings, double the batch for meal prep, and enjoy a taste of the Mediterranean at home.
This buttered rum cake is the perfect treat when you crave something rich, moist, and packed with deep buttery flavor. A golden sponge soaked with a luscious buttery glaze makes every bite melt in your mouth. Whether served for dessert or a cozy afternoon snack, this cake is pure indulgence with no actual alcohol involved, just rich rum extract for depth and warmth.
Ingredients for Buttered Rum Cake
For the Cake Batter
1 cup (120g) chopped pecans or walnuts – adds texture and crunch
1 cup (225g) unsalted butter, softened – gives a rich, creamy base
2 cups (400g) granulated sugar – for sweetness and structure
4 large eggs – room temperature for smooth incorporation
2 teaspoons vanilla extract – enhances all other flavors
2 teaspoons rum extract – delivers that signature warm, spiced flavor without alcohol
3 cups (360g) all purpose flour – sifted for a soft crumb
2 teaspoons baking powder – ensures a fluffy, risen cake
1/2 teaspoon salt – balances the sweetness
1 cup (240ml) whole milk – brings the batter together smoothly
For the Butter Rum Glaze
1/2 cup (113g) unsalted butter – the glaze base
1 cup (200g) granulated sugar – caramelizes into a syrupy coat
1/4 cup (60ml) water – helps dissolve the sugar evenly
1 teaspoon vanilla extract – for depth and balance
1 teaspoon rum extract – mimics classic rum glaze flavor
What Makes This Rum Cake Special?
This version skips real alcohol but keeps all the rich, buttery goodness of traditional rum cake. The soft, velvety texture comes from the butter heavy base and a gentle soak of warm glaze right after baking. Chopped nuts baked into the bottom add just the right crunch to contrast the soft interior.
“You won’t believe how tender this cake is until you try it. The glaze seeps into every crumb warm, buttery heaven in each bite.”
Helpful Tips
Use high quality rum extract. It gives depth without the bite of real alcohol.
Don’t skip the nut layer. Toasted pecans or walnuts give a wonderful texture at the base.
Glaze while warm. Pouring the glaze over a warm cake ensures maximum absorption and moisture.
Use a bundt or tube pan. The shape helps distribute the glaze and gives visual appeal.
Step by Step to Make Buttered Rum Cake
1: Prepare the Pan
Preheat your oven to 325°F (165°C).
Grease and flour a bundt or tube pan thoroughly. You can also use nonstick spray with flour.
Sprinkle the chopped pecans or walnuts evenly across the bottom of the pan. Set aside.
2: Make the Cake Batter
In a large mixing bowl, beat 1 cup of softened butter and 2 cups of granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition.
Stir in the vanilla extract and rum extract for depth and aroma.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry mixture to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients.
Mix until smooth and well combined, but do not overbeat.
3: Bake the Cake
Pour the batter over the nuts in the prepared pan, spreading evenly.
Tap the pan gently on the counter to release any air bubbles.
Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
While the cake is baking, prepare the glaze.
4: Make the Butter Rum Glaze
In a small saucepan, combine 1/2 cup butter, 1 cup sugar, and 1/4 cup water.
Bring to a boil over medium heat, stirring constantly.
Once boiling, reduce to low and simmer for 5 minutes without stirring.
Remove from heat and stir in the vanilla and rum extract.
5: Glaze the Cake
When the cake is done, remove it from the oven and place it (in the pan) on a wire rack.
Slowly pour half of the warm glaze over the cake while still in the pan. Let it absorb for 15 minutes.
Carefully invert the cake onto a serving plate and pour the remaining glaze evenly over the top and sides.
Slice of moist vanilla spice cake with golden butter glaze on a white plate
Rich, moist vanilla spice cake topped with a buttery golden glaze and crunchy bits
Serving Suggestions
Serve slices warm or at room temperature with whipped cream or vanilla ice cream.
Perfect for holiday gatherings, potlucks, or as a rich dessert for a dinner party.
Store leftovers covered at room temperature for up to 3 days it gets even more moist over time!
“This cake is the definition of melt in your mouth rich, buttery, and soaked in sweet golden glaze.”
Frequently Asked Questions About Buttered Vanilla Spice Cake
Can I skip the nuts?
Yes. The chopped pecans or walnuts add texture and flavor, but the cake bakes beautifully without them. Just grease the pan well and pour the batter directly in.
×
Ezoic
Does this cake contain alcohol?
No. It uses vanilla extract or spiced vanilla blend for rich, warm flavor absolutely no real rum or alcohol is included in the batter or glaze.
Can I make it ahead of time?
Yes! In fact, the flavor and texture improve after sitting for a few hours or overnight. Store at room temperature, covered, for up to 3 days.
×
Ezoic
What can I serve it with?
It pairs wonderfully with vanilla ice cream, whipped cream, or even a drizzle of caramel sauce. The buttery glaze makes it rich enough to stand alone, too.
Can I bake this in a loaf pan or sheet pan?
A bundt or tube pan works best to hold the glaze and keep the structure. Loaf pans may overflow, if using one, fill only 2/3 full and reduce baking time slightly.
×
Ezoic
Related Recipes You’ll Love
Moist Butter Cake with Vanilla Extract
Creamy Lemon Cake You’ll Make Every Week
Homemade Soft and Fluffy Milk Buns
Strawberry Glaze Cake
Love golden, buttery bakes like this one? Follow us on Facebook for more warm, comforting recipes every day!
1 large ripe mango (peeled and chopped)
1 cup chilled milk (dairy or plant-based like almond/coconut milk)
1 tbsp honey or maple syrup (optional, to taste)
2 tbsp chia seeds (soaked in ½ cup water for 15–30 minutes)
¼ tsp cardamom powder (optional, for aroma)
Ice cubes (optional, for serving)
Mint leaves (for garnish)
Mango slices (for garnish)
Soak the Chia Seeds:
In a small bowl, add chia seeds and water. Let them soak for at least 15–30 minutes or until they form a gel-like consistency.
Prepare the Mango Base:
In a blender, add chopped mango, milk, honey (or sweetener of choice), and cardamom powder.
Blend until smooth and creamy.
Assemble the Smoothie:
Add the soaked chia seeds into the mango smoothie and stir gently (do not blend again).
Pour into a serving glass.
Garnish & Serve:
Garnish with a mango slice and mint leaves.
Serve immediately chilled. Add ice cubes if desired.
As a professional chef, I’ve spent years perfecting the art of simplicity. This homemade cheese recipe is one of those “how did I not make this sooner” discoveries. With just milk, vinegar, salt, and butter you can whip up a luscious, creamy cheese that rivals anything store bought. It’s fresh, clean, slightly tangy, and wildly versatile.
“The magic happens when the milk splits it’s chemistry, comfort, and creativity all in one pot.” – @CurdCrafter
Why I Love Making This Cheese From Scratch
Homemade cheese is more than a cost saving hack it’s a flavor explosion. Each time I make it, I control the salt, fat, texture, and flavor. It’s endlessly customizable and takes almost no time or skill. Here’s what makes this vinegar cheese recipe so special:
Only 4 ingredients: Milk, vinegar, salt, and butter no rennet, cultures, or complex steps.
No special tools: A pot, a spoon, and some cheesecloth are all you need.
Ready in 2 hours: Minimal hands on time for maximum reward.
High protein and low waste: You even get leftover whey for baking or smoothies.
Beginner friendly: It’s impossible to mess up, and incredibly satisfying to make.
Serve it warm on toast, stir it into pasta, or crumble over salads. And if you’ve never had cheese warm from the cloth… prepare for your new obsession.
Ezoic
Step by Step Guide to Making Homemade Vinegar Cheese
Ingredients You’ll Need
1.5 liters of whole milk (6 1/3 cups)
2 tablespoons of apple cider vinegar (30 ml)
Salt, to taste
50 grams of melted butter (1/4 cup)
Step by Step Instructions
1: Heat the Milk
In a large pot, warm the milk over medium heat.
Stir occasionally to prevent scorching on the bottom.
Bring it just to a simmer no boiling!
2: Add the Vinegar
Once simmering, remove the milk from heat.
Slowly stir in the vinegar.
Let the milk sit undisturbed for 5 minutes. You’ll see curds begin to separate from the whey.
3: Strain the Curds
Place a cheesecloth lined colander over a large bowl.
Pour the mixture through gently, allowing the whey to drain into the bowl.
4: Hang and Drain
Gather the cheesecloth corners and tie them together into a pouch.
Hang the pouch over the bowl or sink using a spoon, faucet, or cabinet knob.
Drain for 1-2 hours depending on how soft or firm you like your cheese.
5: Season and Enrich
Transfer the drained curds to a mixing bowl.
Add salt to taste and stir in the melted butter.
Mix until creamy and uniform. That’s it you just made cheese!
6: Serve or Store
Spread on bread, stir into pasta, or crumble on salads.
Refrigerate in an airtight container for up to 5 days.
“The moment you stir in the butter and taste that first creamy bite it’s pure alchemy.” – @KitchenAlchemy
Fresh homemade cheese made with milk and vinegar on a rustic board
Creamy homemade cheese ready to serve with herbs and toast
Chef’s Notes and Flavor Tips
After making this dozens of times, I’ve experimented with every tweak and trick. Here’s what I’ve learned:
Milk matters: Use whole milk for richness. Avoid UHT (ultra pasteurized) milk it won’t curdle properly.
Don’t overstir: Gentle handling preserves the curds’ texture.
Adjust texture: Less drain time = creamier cheese. More time = firmer crumbles.
Add ins: Garlic, chili flakes, rosemary, or dill take this cheese to the next level.
If you love making soft, dairy based dishes, you’ll also enjoy this dreamy baked milk custard or our rich Reese’s caramel cheesecake.
Ezoic
Comparing Homemade Cheese to Store Bought Options
Freshness, Texture, and Nutrition
Homemade cheese isn’t just about taste it’s about control. Here’s a breakdown of how it stacks up against supermarket options:
Cheese Type Main Ingredients Texture Flavor Additives?
Homemade Vinegar Cheese Milk, vinegar, butter, salt Soft, creamy, spreadable Fresh, slightly tangy No
Processed Cream Cheese Milk solids, stabilizers, salt Smooth, dense Mild, uniform Yes
Feta Sheep/goat milk, rennet Crumbly, firm Salty, sharp Sometimes
Paneer Milk, lemon juice/vinegar Firm, squeaky Mild No
“Why settle for shelf life when you can taste life? Homemade cheese wins every time.” – @DitchThePlastic
Creative Serving Suggestions
Use This Cheese in Everyday Meals
This cheese is super versatile. Whether you’re planning breakfast or a party board, it blends right in. Here are a few of my favorite ways to serve it:
Ezoic
On toast: Drizzle with honey or sprinkle with za’atar for a Middle Eastern twist.
In wraps or flatbreads: Spread it on warm naan, then layer with veggies or grilled meats.
In pasta: Toss with warm penne, fresh herbs, and a dash of lemon juice.
With salads: Crumble it over mixed greens and pair with roasted veggies or a fresh cucumber salad.
Sweet and Savory Pairings
Honey and pistachios: Perfect for a quick dessert bite.
Chili flakes and olive oil: For a spicy Mediterranean spread.
With fruit: Pairs beautifully with sliced pears, apples, or grapes.
Want more ideas for pairing soft cheeses with dinner? Try our golden potato bake or dip into crispy chicken strips with a cheesy side.
“A good cheese plate doesn’t need 10 varieties just one homemade showstopper.” – @BoardBoss
Storing and Reusing Leftover Whey
Don’t toss that whey! It’s loaded with protein, calcium, and flavor. After straining the curds, you’ll be left with a golden liquid this is whey. Use it like this:
In baking: Replace water or milk in bread, pancakes, or muffins. Try it in homemade pancakes.
In smoothies: Add a boost of nutrition to your morning shake.
As soup base: Use instead of broth for light creamy soups.
In gardening: Pour around acid loving plants like tomatoes or roses.
Making Cheese at Home vs. Buying – A Practical Breakdown
Cost, Freshness, and Flavor Comparison
One of the biggest benefits of this homemade vinegar cheese is the low cost and high return. When I compare it to store bought cheese especially specialty spreads or organic brands it’s a no brainer. Let’s break it down:
Ezoic
Aspect Homemade Cheese Store Bought Cheese
Cost per 100g $0.50-$0.75 $2.50-$4.00
Shelf life Up to 5 days 2-4 weeks (with preservatives)
Customizable Flavor Yes, 100% Limited
Preservatives/Additives None Often contains stabilizers, gums, or artificial flavors
Texture control Full control (creamy or crumbly) Pre set by brand
“You don’t need a fancy label to get gourmet flavor. Homemade cheese is richer, cleaner, and way more satisfying.” – @BudgetGourmet
Homemade Cheese Around the World
What’s beautiful about this recipe is that variations of it exist across the globe. It’s proof that some of the best things in life are simple. I often pull inspiration from international versions to tweak the flavor and presentation. Here’s a global cheese tour:
Paneer (India): Made with lemon juice or vinegar, then pressed into blocks for slicing or frying. Similar to our version but firmer.
Queso Fresco (Mexico): Soft, fresh cheese made with vinegar or rennet and crumbled over tacos and salads.
Ricotta (Italy): A creamy by product of whey but also made with milk and acid. Delicate and great for desserts.
Tvorog (Russia/Eastern Europe): A farmer’s cheese curdled with acid, often used in breakfast pastries or pancakes.
Each of these has its own charm, but they’re all grounded in the same principle: acid + milk = magic.
For more global dairy ideas, try baking with our condensed milk bread or enjoy a dairy forward dessert like the Italian cream filled pastry cake.
Ezoic
Customizing Your Homemade Cheese
Flavor Variations to Suit Every Palate
One of my favorite parts about making this cheese is how customizable it is. Once you’ve got your basic curds and butter base, the options are endless. Here are a few ideas I’ve experimented with in my own kitchen:
Herb and Garlic: Mix in chopped fresh herbs like thyme, parsley, or chives. Add roasted garlic for depth.
Spicy Kick: Stir in crushed red pepper, jalapeño bits, or a spoon of chili oil for a fiery finish.
Sweet Version: Add honey, cinnamon, or crushed almonds and use as a dessert cheese.
Lemon and Dill: Perfect with seafood or as a savory breakfast spread.
Smoked Salt and Paprika: For a smoky, earthy flavor amazing on sandwiches or wraps.
You can even shape the cheese into a small log and roll it in herbs or seeds before chilling for a professional looking cheese board centerpiece.
“This cheese is your canvas. Dress it up sweet or spicy it plays well with everything.” – @FlavorFromScratch
Texture Tweaks for Every Use
Depending on how you plan to enjoy this cheese, you can adjust its texture right from the start:
Ezoic
Texture Drain Time Best Use
Spreadable (Ricotta style) 30-60 minutes Toast, crackers, creamy dips
Firm (Feta style) 1.5-2 hours Crumbles, pasta salads, grilled cheese
Very firm (Paneer style) 2+ hours + light pressing Frying, cubes in curry or stew
Don’t forget stirring in the melted butter also affects texture. The more you mix, the creamier it becomes.
Creative Kitchen Uses for This Cheese
Unexpected Ways to Use Homemade Cheese
Beyond toast and salads, I’ve found this cheese shines in dozens of dishes. It’s incredibly adaptable, and once you make it, you’ll start finding excuses to use it in everything.
Stuffed Peppers: Mix the cheese with herbs and breadcrumbs and use it as a stuffing.
Pizza Topper: Add dollops of cheese after baking for a creamy contrast to the crispy crust.
Pasta Filling: Combine with spinach and stuff into cannelloni or lasagna layers.
Pastry filling: Use in savory puff pastries or spanakopita style turnovers.
Breakfast toast: Spread on sourdough and top with eggs or avocado.
Want more ways to enjoy cheese in carbs? Don’t miss our fluffy milk bread recipe or the divine cheese filled doughnuts.
Ezoic
“If it’s edible and warm, this cheese belongs on it. That’s my cooking mantra.” – @CheeseEverywhere
Pair With These Recipes for a Full Meal Experience
As a breakfast board: Serve this cheese with fluffy vanilla cupcakes, fruit, nuts, and tea.
As a lunch add on: Spread it on homemade naan bread or sandwich it between slices of buttery dinner rolls.
As a dinner upgrade: Add crumbles on top of our layered meat and potato bake or melted into vegetable soup.
This kind of versatility is what makes this recipe so special. You’re not just making cheese you’re making a foundation for endless meals.
“One pot of milk, one dash of vinegar, and suddenly your week’s meals just got an upgrade.” – @WhiskWizard
Calories and Nutrition Per Serving
Calories: 200
Fat: 16g
Protein: 9g
Carbohydrates: 3g
Sodium: Varies (based on added salt)
Calcium: 15% DV
FAQs About Homemade Vinegar Cheese
Can I use lemon juice instead of vinegar?
Yes! Lemon juice works well and adds a fresh, citrusy note.
What kind of vinegar is best?
Apple cider vinegar is ideal for a mild, slightly sweet flavor. You can also try white vinegar or even wine vinegar for variety.
Ezoic
How do I make it creamier?
Use cream instead of milk, or mix in more melted butter after draining.
Is it similar to paneer?
Yes it’s similar in technique, but softer and creamier due to the butter.
Can I make this with plant based milk?
No, plant based milks do not curdle the same way unless heavily fortified and stabilized.
Ezoic
CategoriesBreakfast
Soft Hot Cross Buns Recipe
Amish White Bread Recipe
6 thoughts on “Homemade Vinegar Cheese Recipe”
Mampoi Rantsala
June 10, 2025 at 5:35 pm
Thank you so much. My son and I just can’t wait to try it.
Watermelon Strawberry Mint Ginger Smoothie
This refreshing and healthy smoothie is perfect for a hot day, offering a blend of sweet, tart, and zesty flavors.
Yields: 1 serving Prep time: 5-7 minutes
Ingredients:
Equipment:
Instructions:
Tips for the Best Smoothie:
3 cups all-purpose flour
3 cloves garlic, minced
1 tablespoon fresh rosemary, finely chopped (or more, to taste)
1 ¼ teaspoons kosher salt
¾ teaspoon ground black pepper
½ teaspoon instant yeast
1 ½ cups room-temperature water
2 tablespoons cornmeal
In a large mixing bowl, combine flour, minced garlic, rosemary, salt, pepper, and yeast.
Pour in the water and mix with a wooden spoon or by hand until a sticky, wet dough forms. This should take about 30 seconds.
Cover the bowl tightly with plastic wrap and leave it at room temperature for 18-24 hours until the surface of the dough has bubbles.
Lightly grease a 10-inch cast iron skillet with oil or nonstick spray, then sprinkle with cornmeal.
Transfer the dough to a floured surface and gently shape it into a round.
Place the dough in the prepared skillet, cover with a clean dish towel, and let rise at room temperature for 2 hours, or until it doubles in size and holds an indentation when poked.
Preheat your oven to 450°F. Bake the bread in the skillet for 30-40 minutes, or until the crust is golden brown.
Bacon and Cheese Quiche
Ingredients:
1 pie crust, softened as directed on the box
1 cup milk
4 eggs, slightly beaten
¼ teaspoon salt
¼ teaspoon pepper
8 slices bacon, cooked and crumbled
½ cup shredded cheddar cheese
½ cup shredded mozzarella cheese
⅓ cup grated parmesan cheese
Instructions:
Step 1: Preheat and Prepare Crust
Preheat the oven to 350°F.
Place the pie crust in a shallow 9-inch glass pie plate.
Double-fold the edges of the crust and crimp.
Step 2: Add Bacon and Cheese
Sprinkle the cooked and crumbled bacon evenly over the bottom of the pie crust.
Top with the cheddar, mozzarella, and parmesan cheeses.
Step 3: Prepare Egg Mixture
In a medium bowl, whisk together the milk, slightly beaten eggs, salt, and pepper until well combined.
Pour the egg mixture over the bacon and cheese in the pie crust.
Step 4: Bake the Quiche
Bake in the preheated oven for 45-50 minutes, or until a knife inserted in the center comes out clean.
Allow the quiche to set for 5-10 minutes before cutting into slices.
Enjoy your delicious homemade Bacon and Cheese Quiche!
Step 1: Preheat oven to 350°F. Line the bottom of a 9-inch round cake pan with parchment paper, and coat paper and sides of pan with butter. Set aside. Combine sugar, almond flour, baking powder and salt in a medium bowl. Stir to mix well and set aside.
Step 2: Place egg whites in a large bowl and beat at high speed with an electric mixer until soft peaks form. Transfering to a bowl and set aside. Place butter in the same large mixing bowl and beat at medium-high speed with an electric mixer until fluffy. Beat in the almond paste, a few pieces at a time, beating well after each addition, until mixture is smooth.
Step 3: for sauce Combine all ingredients in a food processor or blender; puree. Press mixture fine wire mesh sieve, discarding solids. Cover and chill. Makes 1 cup
Step 4: Reduce speed to medium and gradually beat in the sugar mixture. Add the egg yolks and beat until a smooth batter forms. Beat in vanilla extract Gently fold in the egg whites in three additions, stirring until no white streaks remain. Spoon batter to prepared pan, smoothing the top. Bake 25 to 30 minutes or until top of cake is lightly browned.
Step 5: Cool cake in pan for 5 minutes. Run a knife around the edge of the cake, remove cake from pan, discarding parchment paper, and cool completely on a wire rack Serve cake with Raspberry Sauce and fresh berries, sliced plums, or cherries. The cake can be covered in an airtight container and stored at room temperature up to 2 days.
Enjoy !
This crisp and refreshing salad is perfect as a side dish or a light meal.
Yields: 4 servings Prep time: 15 minutes
Ingredients:
For the Salad:
For the Creamy Dressing:
Instructions:
Prepare the Vegetables:
Make the Dressing:
Combine and Serve:
Tips for Success:
Enjoy your delicious and refreshing creamy cucumber and cabbage salad!
This recipe yields a beautiful, nutritious, and delicious smoothie.
Yields: 1 serving Prep time: 5 minutes
Ingredients:
Instructions:
Tips for Success:
Enjoy your delicious and colorful smoothie!
This smoothie is a delicious and filling option for breakfast or a snack, packed with the goodness of bananas and oats.
Yields: 1 serving Prep time: 5 minutes
Ingredients:
For Garnish (Optional, as pictured):
Equipment:
Instructions:
Tips & Variations: