Author: Admin

Homemade Vegetarian Pizza

Ingredients (for 1 large pizza)
For the pizza dough (or use ready-made dough):

250 g flour

150 ml warm water

1/2 sachet dry yeast

1 tbsp olive oil

1/2 tsp 1/2 teaspoon salt

Filling:

150g tomato sauce (homemade or ready-made)

1/2 green bell pepper, cut into strips

1/2 red bell pepper, cut into strips

1/2 red onion, sliced

5 to 6 button mushrooms, sliced

100g grated mozzarella cheese (or sliced)

1 handful pitted black olives

1 drizzle olive oil

Herbs de Provence or dried oregano

Fresh basil (optional)

Salt and pepper

Preparation
1. Prepare the dough:

Mix the yeast in warm water and let rest for 10 minutes.

In a bowl, combine the flour, salt, olive oil, and yeast-infused water. Knead for 5 to 10 minutes.

Cover and let rise for 1 hour in a warm place. 2. Prepare the vegetables:

In a pan or in the oven, lightly sauté (or roast) the peppers and mushrooms with a little olive oil, salt, pepper, and herbs.

This prevents them from releasing too much moisture onto the pizza.

3. Assembly:

Preheat the oven to 220°C (428°F).

Roll out the dough on a baking sheet.

Spread the tomato sauce over the dough.

Add the mozzarella cheese, then arrange the vegetables harmoniously.

Sprinkle with olives, red onion, and a drizzle of olive oil. Sprinkle with oregano.

4. Bake:

Bake for 12 to 15 minutes, until the dough is golden brown and the cheese melts.

Finishing:

Add a few fresh basil leaves as soon as the pizza comes out of the oven.

Variations:

Add artichokes, goat cheese, or fresh spinach.

For a vegan version, use a dough without eggs or milk, and replace the cheese with a plant-based alternative.

GRILLED STEAK WITH ROASTED GARLIC BUTTER 

Ingredients:
For the Roasted Garlic Butter:

1 head of garlic
30 ml olive oil
120 g unsalted butter, softened
10 g fresh parsley, chopped (about 1 tbsp)
1 g fresh thyme, chopped (about 1 tsp)
1 g fresh rosemary, chopped (about 1 tsp)
Salt and pepper to taste
For the Steak:

2 ribeye steaks (about 300 g each, 2.5 cm thick)
30 ml olive oil
Salt and pepper to taste
Fresh rosemary sprigs (optional)
Instructions:
Step 1: Roast the Garlic

Preheat your oven to 200°C. Cut off the top of the garlic head to expose the cloves. Drizzle with 1 tablespoon (15 ml) of olive oil and wrap in aluminum foil.
Roast in a preheated oven for 30-35 minutes, until the cloves are tender and golden. Let cool, then squeeze the roasted garlic out of its skins into a bowl.
Step 2: Prepare the Roasted Garlic Butter

To the bowl with the roasted garlic, add the softened butter, parsley, thyme, rosemary, salt, and pepper.
Mix well until smooth.
Transfer the mixture to a piece of plastic wrap and form it into a log. Wrap tightly and refrigerate to firm up. Step 3: Prepare the Steaks

Preheat a grill or grill pan to medium-high heat.
Brush the steaks with olive oil and season generously with salt and pepper.
Step 4: Grill the Steaks

Place the steaks on the hot grill and cook for 4-5 minutes per side for medium-rare, or to your preferred doneness.
During the last minute of grilling, add a few sprigs of fresh rosemary to the grill for extra flavor.
Step 5: Let the Steaks Rest

Remove the steaks from the grill and let them rest for 5 minutes to redistribute the juices.
Step 6: Serve

Slice the roasted garlic butter into rounds and place a few on each steak. The butter will melt over the hot steaks, adding a rich flavor. Serve with your favorite sides. Preparation time: 10 minutes
Cooking time: 40 minutes
Total time: 50 minutes
Servings: 2

Enjoy your meal! 

 Baked Chicken Caesar with Parmesan Glaze 

Ingredients:

– 4 chicken breasts (about 1 kg)
– 1 cup Caesar dressing
– 100 g grated Parmesan cheese
– 1 teaspoon garlic powder
– 1 cup breadcrumbs
– 2 tablespoons lemon juice
– 2 tablespoons chopped fresh parsley
– Salt and pepper to taste
– 1 tablespoon olive oil (optional)

Instructions:

1. Preheat oven: Preheat your oven to 200°C (400°F).

2. Prepare the chicken: Rinse the chicken breasts and pat them dry with paper towels. Place the breasts on a baking sheet and season with salt and pepper to taste.

3. Mix the glaze: In a bowl, combine the Caesar dressing, garlic powder, lemon juice, and half of the grated Parmesan cheese. If desired, add a tablespoon of olive oil for extra flavor.

4. Coat the chicken: Pour the Caesar dressing mixture over the chicken breasts, making sure they are evenly coated.

5. Add the breadcrumbs: Sprinkle the breadcrumbs over the dressing-coated chicken breasts. Then, top with the remaining Parmesan cheese.

6. Bake: Bake in the preheated oven for 25 to 30 minutes, or until the chicken is cooked through and golden brown. You can use a food thermometer to ensure the internal temperature of the chicken reaches 165°F (75°C).

7. Garnish and serve: Once the chicken is cooked, remove it from the oven and sprinkle with freshly chopped parsley for a pop of color. Let it rest for a few minutes before serving.

Additional tips:
– You can serve this dish with a fresh salad or steamed vegetables for a balanced lunch or dinner.
– If you prefer a more intense flavor, you can marinate the chicken in Caesar dressing for a few hours before cooking.
– Be careful not to overcook the chicken, as this may dry out the chicken. Cooking time may vary depending on the thickness of the breasts.

Enjoy your delicious baked Caesar chicken with a Parmesan glaze!

A zucchini recipe from the 5-star restaurant in 10 minutes! Better than pizza!

10-Minute Zucchini “Pizza” (Restaurant-Style Quick Dish)

Ingredients:

2 zucchini, chopped (about 2 cups)
1 red onion, cut into half rings (about 1 cup)
1 carrot, grated into strips (about 1 cup)
1 red bell pepper, cut into strips (about 1 cup)
1 yellow bell pepper, cut into strips (about 1 cup)
3 cloves garlic, chopped
Salt, to taste
Paprika, to taste
Garlic powder, to taste
3 eggs
250 ml milk (about 1 cup)
200 g flour (about 1 2/3 cups)
1 tablespoon baking powder
150 g cheese, grated (about 1 1/2 cups, e.g., cheddar or mozzarella)
50 g ketchup (about 3 tbsp)
50 g mayonnaise (about 3 tbsp)
40 ml soy sauce (about 2 1/2 tbsp)
Olive oil for cooking

Instructions:

Prep the Vegetables:
Chop the zucchini, slice the red onion, grate the carrot, and cut the bell peppers into strips. Mince the garlic.
Note: This step will likely take more than 10 minutes if you’re not a professional chef.
Sauté the Vegetables:
Heat a large skillet with olive oil over medium-high heat.
Add the zucchini, red onion, carrot, bell peppers, and garlic.
Season with salt, paprika, and garlic powder.
Sauté for about 5 minutes, or until the vegetables are slightly softened but still have some bite.
Prepare the Batter:
In a separate bowl, whisk together the eggs, milk, flour, and baking powder until smooth.
Combine and Cook:
Pour the batter over the sautéed vegetables in the skillet.
Reduce the heat to medium-low.
Cook for about 5 minutes, or until the bottom is set and lightly golden.
Add Cheese and Sauce:
Sprinkle the grated cheese over the top of the vegetable mixture.
In a small bowl, mix together the ketchup, mayonnaise, and soy sauce.
Drizzle the ketchup-mayo mixture over the cheese.
Cover the skillet and cook for another 2-3 minutes, or until the cheese is melted and the dish is heated through.
Serve:
Slice and serve immediately..

Looking for a delightful way to kickstart your day with a nutritious breakfast? Let me introduce you to a fantastic recipe that combines the wholesome goodness of oatmeal with the sweet tanginess of apples. This German oatmeal recipe is not only popular in Germany but also loved by food enthusiasts worldwide. With just a cup of oatmeal, a couple of apples, and a few other ingredients, you can whip up a batch of these delicious treats that are sure to leave your taste buds craving for more.

Ingredients

1 cup of oatmeal

2 apples

100 ml of water

80 g of cranberries

80 g of almond flakes

1-2 tablespoons of sweetener (stevia)

Vanilla sugar (to taste)

2 eggs

Avocado oil

Step-by-Step Preparation

Blend Oatmeal:

Pour the oatmeal into a blender and puree until smooth. Transfer to a bowl.

Prepare Applesauce:

Clean and chop the apples, then blend with water until smooth.

Mix Ingredients:

Combine the oatmeal with cranberries, almond flakes, sweetener, applesauce, vanilla sugar, and eggs.

Grease Muffin Tin:

Use avocado oil to grease a muffin tin.

Bake:

Spread the mixture into the muffin tin and bake at 180°C for 25 minutes.

Enjoy:

Once baked, take them out of the oven and savor these delicious treats!

A Wholesome Breakfast Option

These oatmeal and apple muffins are not only delicious but also a nutritious breakfast option. They provide a good balance of carbohydrates, protein, and healthy fats, making them a satisfying meal to start your day.

Nutritional Benefits

Fiber: Oatmeal is rich in soluble fiber, which helps lower cholesterol levels and improve digestion.

Vitamins: Apples are packed with vitamin C and other antioxidants that support immune function and promote overall health.

Protein: Eggs and almonds provide a good source of protein, essential for muscle repair and growth.

ENJOY!

Triple Berry Banana Smoothie

This vibrant and delicious smoothie is packed with antioxidants and vitamins from three kinds of berries, with the added creaminess and sweetness of banana.

Yields: 1 large serving or 2 smaller servings Prep time: 5 minutes

Ingredients:

• 1 cup (about 150g) mixed berries (fresh or frozen):
  • 1/2 cup strawberries, hulled and quartered (if fresh)
  • 1/4 cup raspberries
  • 1/4 cup blueberries
• 1 ripe banana, peeled and sliced (frozen banana works best for a colder, thicker smoothie)
• 1/2 cup liquid (choose one):
  • Unsweetened almond milk
  • Dairy milk (skim, 2%, whole)
  • Coconut water
  • Orange juice (for a tangier smoothie)
• 1/4 cup plain Greek yogurt (optional, for extra protein and creaminess)
• 1 tablespoon honey or maple syrup (optional, adjust to your sweetness preference)
• 1/2 teaspoon vanilla extract (optional)
• Ice cubes (optional, if using fresh fruit and want it colder/thicker)

Equipment:

• Blender

Instructions:

1. Prepare ingredients: If using fresh berries, wash them thoroughly. Peel and slice your banana.
2. Add to blender: Place all the ingredients into your blender in the following order to ensure smooth blending:
   • Liquid (milk, water, or juice)
   • Yogurt (if using)
   • Banana
   • Mixed berries
   • Honey/maple syrup and vanilla extract (if using)
   • Ice cubes (if using)
3. Blend: Secure the lid on your blender. Start blending on a low speed, then gradually increase to high. Blend until the mixture is completely smooth and creamy, with no berry chunks remaining. You may need to stop and scrape down the sides with a spatula if ingredients get stuck.
4. Adjust consistency: If the smoothie is too thick, add a splash more liquid (milk, water) and blend again. If it’s too thin, add a few more frozen berries, more frozen banana, or a few ice cubes and blend until desired consistency is reached.
5. Serve: Pour the smoothie into a tall glass and enjoy immediately!

Tips and Variations:

• For a thicker smoothie: Use frozen berries and a frozen banana. You can also add 1/4 cup of rolled oats or 1-2 tablespoons of chia seeds/flax seeds (they will thicken as they sit).
• For added protein: In addition to Greek yogurt, you can add 1 scoop of your favorite vanilla or unflavored protein powder.
• Boost nutrition: Add a handful of spinach (you won’t taste it much with the strong berry flavor!), 1 tablespoon of almond butter, or a spoonful of acai powder.
• Sweetness: Taste the smoothie before adding any sweetener. Ripe bananas and berries can provide enough sweetness on their own.
• Make ahead: Smoothies are best enjoyed fresh, but you can prepare the dry ingredients (berries, banana slices) in a freezer bag for quick blending later.

Raspberry Banana Split Parfait

This parfait is a delightful blend of creamy, fruity, crunchy, and chocolatey, reminiscent of a banana split but with a vibrant raspberry twist.

Yields: 2 parfaits Prep time: 20-25 minutes Chill time: 30 minutes (optional, for firmer layers)

Ingredients:

For the Raspberry-Banana Cream:

• 1 large ripe banana, sliced and frozen (for a thicker, colder cream) OR 1 1/2 large ripe bananas, fresh
• 1 cup (about 125g) fresh or frozen raspberries (if frozen, thaw slightly)
• 1/2 cup (120ml) plain Greek yogurt (full-fat or low-fat, depending on preference)
• 2-3 tablespoons milk (dairy or non-dairy, as needed to reach desired consistency)
• 1-2 tablespoons honey or maple syrup (adjust to taste, depending on sweetness of fruit)
• 1/2 teaspoon vanilla extract

For the Raspberry Compote (or simple mashed raspberries):

• 1 cup (about 125g) fresh or frozen raspberries
• 1-2 tablespoons granulated sugar (optional, to taste)
• 1 tablespoon water (if making a quick compote)

For the Whipped Cream:

• 1 cup (240ml) heavy cream (cold)
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

For Assembly and Toppings:

• 1 large ripe banana, sliced (for topping)
• 1/4 cup chopped walnuts or pecans
• 2 tablespoons chocolate syrup or melted chocolate for drizzling
• A few fresh raspberries (for garnish)
• Small squares of chocolate (optional, for garnish)

Equipment:

• Blender or food processor
• Small saucepan (if making compote)
• Mixing bowls
• Electric mixer or whisk
• 2 parfait glasses or tall dessert glasses

Instructions:

1. Prepare the Raspberry-Banana Cream: * If using frozen banana, add it to your blender or food processor along with 1 cup of raspberries, Greek yogurt, milk, honey/maple syrup, and vanilla extract. * Blend until completely smooth and creamy. If it’s too thick, add a little more milk, 1 tablespoon at a time, until you reach a consistency that’s pourable but still thick enough to hold its shape. * Taste and adjust sweetness if desired. Set aside.

2. Prepare the Raspberry Compote (or mashed raspberries): * Option 1: Quick Compote (recommended for a richer flavor): In a small saucepan, combine 1 cup of raspberries, sugar (if using), and 1 tablespoon of water. Bring to a gentle simmer over medium-low heat, stirring occasionally, for 5-7 minutes, until the raspberries break down and the mixture thickens slightly. You can mash them with a fork as they cook. Let cool completely. * Option 2: Simple Mashed Raspberries: In a small bowl, gently mash 1 cup of raspberries with a fork. You can add a pinch of sugar if desired.

3. Prepare the Whipped Cream: * In a cold mixing bowl, combine the cold heavy cream, powdered sugar, and vanilla extract. * Using an electric mixer (or whisk), beat on medium-high speed until soft peaks form, then continue beating until stiff peaks form. Be careful not to overbeat, or it will turn lumpy.

4. Assemble the Parfaits: * First Layer (Raspberry-Banana Cream): Spoon about 1/4 of the Raspberry-Banana Cream into the bottom of each parfait glass. * Second Layer (Raspberry Compote/Mashed Raspberries): Next, add a layer of the prepared Raspberry Compote or mashed raspberries over the pink cream. * Third Layer (More Raspberry-Banana Cream): Add another layer of the Raspberry-Banana Cream on top of the red raspberry layer. * Fourth Layer (Chopped Nuts): Sprinkle a generous amount of chopped walnuts or pecans over the pink cream. * Fifth Layer (Whipped Cream): Pipe or spoon a generous dollop of whipped cream on top of the nuts. * Toppings: Arrange sliced bananas artfully on top of the whipped cream. Drizzle generously with chocolate syrup or melted chocolate. Garnish with a few fresh raspberries and an optional small square of chocolate.

5. Chill and Serve: * For best results, chill the parfaits in the refrigerator for at least 30 minutes to allow the layers to set slightly and flavors to meld. * Serve immediately after chilling, or within a few hours.

Tips and Variations:

• Sweetness: Adjust the amount of honey/maple syrup and sugar in the compote to your preferred sweetness. Riper bananas will require less added sweetener.
• Texture: For a smoother raspberry compote, you can strain it through a fine-mesh sieve to remove the seeds after cooking.
• Other Berries: While raspberries are prominent, you could experiment with strawberries, blueberries, or a mixed berry compote.
• Crunch Factor: Instead of or in addition to nuts, consider adding a layer of granola or crushed graham crackers for extra crunch.
• Chocolate: For a richer chocolate flavor, melt dark chocolate and drizzle it over the parfaits.
• Make Ahead: You can prepare the raspberry-banana cream and raspberry compote ahead of time and store them separately in the refrigerator. Assemble the parfaits just before serving for the freshest whipped cream and banana slices.
• Dietary Adjustments: Use plant-based yogurt and milk for a dairy-free version. Ensure chocolate syrup is dairy-free if needed.

Enjoy your beautiful and delicious Raspberry Banana Split Parfaits!

Banana Almond Honey Smoothie(with optional Avocado)

This recipe makes one serving.

Yields: 1 serving Prep time: 5 minutes

Ingredients:

• 1 ripe banana, fresh or frozen (frozen banana makes for a colder, thicker smoothie)
• 1/2 cup milk of choice (dairy milk, almond milk, soy milk, oat milk all work well)
• 2 tablespoons raw almonds (whole or slivered)
• 1-2 teaspoons honey, or to taste
• 1/4 cup ice cubes (if using fresh banana)
• 1/2 an avocado (optional, for extra creaminess and healthy fats)
• 1/2 teaspoon chia seeds (for topping, as seen in the image, optional)
• A few whole almonds for garnish (optional)
• Banana slices for garnish (optional)

Equipment:

• Blender

Instructions:

1. Prepare your ingredients:

   • If using a fresh banana, peel and break it into a few pieces. If using a frozen banana, simply break it into pieces if very large.
   • If you want to use the optional avocado, cut it in half, remove the pit, and scoop out the flesh.

2. Combine in blender:

   • Add the banana (fresh or frozen) to your blender.
   • Pour in the milk of your choice.
   • Add the 2 tablespoons of raw almonds.
   • Drizzle in 1-2 teaspoons of honey. Start with 1 teaspoon and add more later if you prefer it sweeter.
   • If using, add the 1/2 an avocado.
   • Add the ice cubes if you are using a fresh banana and want a cold smoothie. If using a frozen banana, you might not need as much ice, or any at all, depending on your desired consistency.

3. Blend until smooth:

   • Secure the lid on your blender and blend on high speed until all ingredients are completely smooth and creamy. There should be no visible lumps of banana, avocado, or almonds.
   • If the smoothie is too thick, add a splash more milk and blend again.
   • If it’s too thin, add a few more ice cubes or a small handful of frozen banana pieces and blend again.

4. Taste and adjust:

   • Pour a small amount into a spoon and taste.
   • If you’d like it sweeter, add more honey and blend briefly.
   • If you want a stronger almond flavor, you could add 1/4 teaspoon of almond extract (use sparingly as it’s potent!).

5. Serve and Garnish:

   • Pour the smoothie into a glass.
   • As seen in the image, you can garnish with:
     • A sprinkle of chia seeds.
     • A few whole almonds.
     • A few slices of fresh banana on top.
     • A drizzle of honey (if desired).
     • And don’t forget the ice cubes if you want it extra cold and visually appealing!

Tips and Variations:

• For a protein boost: Add 1 scoop of your favorite vanilla or unflavored protein powder.
• For added fiber and nutrients: Add a handful of spinach (you won’t taste it!).
• Spice it up: A pinch of cinnamon or nutmeg can add a lovely warmth.
• Nut butter alternative: If you don’t have raw almonds, you can use 1 tablespoon of almond butter instead.
• Sweetness control: Adjust the amount of honey to your preference. Maple syrup or dates can also be used as sweeteners.
• Freezing bananas: For future smoothies, peel ripe bananas, break them into pieces, and store them in a freezer-safe bag. This helps prevent food waste and makes for a creamier smoothie.

Enjoy your delicious and nutritious homemade smoothie!