Author: Admin

Ingredients:

Lasagna:

• 200g lasagne sheets
• 50g butter
• 3 tbsp flour
• 500ml milk
• 250g tomatoes, diced
• 500g minced meat
• 1 red onion, finely chopped
• 1 carrot, grated
• 1 red bell pepper, diced
• 2 cloves of garlic, minced
• Fresh parsley, chopped
• Mozzarella cheese, grated
• Salt, to taste
• Paprika, to taste
• Herbal mixture (such as Italian seasoning), to taste
• Black pepper, to taste

Directions:

Prepare the Meat Sauce:

1. In a large skillet, melt the butter over medium heat.
2. Add the finely chopped red onion, grated carrot, diced red pepper, and minced garlic. Sauté until the vegetables are soft.
3. Add the minced meat to the skillet and cook until browned. Season with salt, black pepper, paprika, and your herbal mixture.
4. Stir in the diced tomatoes and let the mixture simmer for about 15 minutes.

Prepare the Béchamel Sauce:

1. In a saucepan, melt 50g of butter over medium heat.
2. Add 3 tablespoons of flour to the melted butter, stirring constantly to form a roux.
3. Gradually pour in the milk, continuing to stir until the sauce thickens. Season with salt and a pinch of black pepper.

Assemble the Lasagna:

1. Preheat your oven to 180°C (350°F).
2. In a large baking dish, spread a thin layer of the meat sauce on the bottom.
3. Place a layer of lasagne sheets over the sauce.
4. Spread a layer of the meat sauce over the lasagne sheets, followed by a layer of béchamel sauce.
5. Sprinkle grated mozzarella cheese over the béchamel sauce.
6. Repeat the layers until all ingredients are used, finishing with a layer of béchamel sauce topped with mozzarella cheese.

Bake:

1. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
2. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.

Serve:

1. Allow the lasagna to cool for a few minutes before serving. Garnish with chopped fresh parsley.

Serving Suggestions:

• Serve the lasagna with a fresh green salad and garlic bread for a complete meal.
• Pair it with a glass of red wine for an elegant touch.

Cooking Tips:

• Let the lasagna rest for a few minutes before cutting to allow the layers to set.
• Use fresh lasagne sheets for a more tender texture, if available.

Nutritional Benefits:

• This lasagna provides a good balance of protein, carbohydrates, and vegetables.
• Adding more vegetables like spinach or zucchini can enhance the nutritional value.

Dietary Information:

• This recipe contains dairy, gluten, and meat. For a vegetarian version, replace the minced meat with a mix of sautéed mushrooms and spinach.
• To make it gluten-free, use gluten-free lasagne sheets and flour.

Storage:

• Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Why You’ll Love This Recipe:

• This lasagna is rich, creamy, and full of flavor.
• It’s perfect for feeding a crowd and makes great leftovers.
• The combination of the meat sauce, béchamel, and mozzarella creates an irresistible dish.

Ingredients

• • 200 g (2 ¼ cups) rolled oats (gluten-free if needed)
  • Pinch of salt
  • 400 ml (1 ⅔ cups) hot milk or plant milk

• • 2 eggs
  • 40 g (¼ cup) erythritol sweetener or sugar
  • 4 g (1 tsp) cinnamon

• • 8 g (1 ¾ tsp) baking powder
  • Butter, for greasing
  • 1 small apple, chopped

• Handful of dried cranberries

Directions

Step 1: Preheat Oven

• Preheat your oven to 180°C (360°F).

Step 2: Prepare Oats

• • In a large mixing bowl, combine rolled oats and a pinch of salt.

• Pour hot milk or plant milk over the oats and let soak for 10 minutes.

Step 3: Mix Ingredients

• • In a separate bowl, beat the eggs.

• Add erythritol sweetener or sugar, cinnamon, and baking powder to the eggs. Mix until well combined.
• Stir the egg mixture into the soaked oats until fully incorporated.

Step 4: Prepare Baking Dish

• Grease a 19 cm (7.5 in) baking dish with butter.
• Pour the oat mixture into the prepared baking dish.

Step 5: Add Toppings

• Sprinkle the chopped apple evenly over the oat mixture.
• Top with a handful of dried cranberries.

Step 6: Bake

• Bake in the preheated oven for 40–45 minutes, or until the oatmeal is golden brown and set in the center.

Step 7: Cool and Serve

• • Allow the baked oatmeal to cool slightly before serving.

• Enjoy warm or at room temperature.

Serving Suggestions

• • Serve with a dollop of yogurt, a drizzle of honey, or a splash of milk.

• Pair with a cup of coffee or tea for a hearty breakfast.
• Add fresh fruit like banana slices or berries for extra sweetness.

Cooking Tips

• • Use gluten-free oats if required to ensure the dish is gluten-free.
  • Substitute erythritol with honey, maple syrup, or brown sugar for a different flavor profile.
  • For added texture, sprinkle nuts or seeds on top before baking.

Nutritional Benefits

• • Oats: Rich in fiber, promoting heart health and sustained energy.
  • Apples: Provide vitamins, antioxidants, and natural sweetness.

• Cranberries: Offer a tangy flavor and are high in antioxidants.

Dietary Information

• • Can be made gluten-free (with certified gluten-free oats).

• Suitable for vegetarians.

Nutritional Facts (Per Serving – Approx. 6 servings):

• • Calories: 180

• • Protein: 6 g
  • Fat: 5 g
  • Carbohydrates: 28 g

• Fiber: 4 g

Ingredients:

• • For the Bake:
    • • 3 large eggs
      • 1 tbsp mayonnaise
      • Sea salt, to taste

     

    • • Ground black pepper, to taste
      • 2 medium eggplants (approx. 600g)
      • Olive oil, for brushing

     

    • • 180g (1 1/2 cups) mozzarella cheese, shredded
      • 6–8 cherry tomatoes, halved
      • Oregano, to taste

     

    • • Fresh basil leaves, for garnish
      • 200g (about 4 cups) white bread, cubed
      • 1/2 cup breadcrumbs

     

    • 2 cloves garlic, minced
    • 150g (1 1/4 cups) Tilsiter cheese, shredded

• For the Ranch Sauce:
  • • 2 tbsp sour cream
    • 2 tbsp mayonnaise
    • 2 tbsp fresh spring onions, finely chopped

   

  • • Sea salt, to taste
    • 2 cloves garlic, minced
    • A bunch of dill, finely chopped

   

  • 1/2 tsp ground black pepper

Directions:

1. 1. Preheat the Oven:
      Preheat your oven to 375°F (190°C).
   2. Prepare the Eggplant:
      • • Slice the eggplants into 1/2-inch thick rounds.
        • Brush both sides with olive oil and season with sea salt and ground black pepper.

       

      • Place the slices on a baking sheet and bake for 15-20 minutes, until tender and lightly browned.
   3. Prepare the Bread Cubes:
      • • Toss cubed white bread with olive oil, minced garlic, and a pinch of sea salt.

       

      • Spread the bread cubes on a baking sheet and toast for about 10 minutes, until golden and crisp.
   4. Assemble the Bake:
      • • In a large bowl, whisk together eggs and mayonnaise. Season with sea salt and black pepper.

       

      • • Grease a baking dish and layer roasted eggplant slices at the bottom.
        • Sprinkle shredded mozzarella evenly over the eggplant.
        • Top with cherry tomato halves, sprinkle oregano, and add fresh basil leaves.

       

      • Add toasted bread cubes, then sprinkle shredded Tilsiter cheese on top.
   5. Bake:
      • • Pour the egg mixture evenly over the assembled dish.

       

      • Sprinkle breadcrumbs on top for a crispy finish.
      • Bake for 20-25 minutes, until cheese is melted and bubbly, and the top is golden brown.

1. 1. Prepare the Ranch Sauce:
      • In a small bowl, mix sour cream, mayonnaise, spring onions, minced garlic, dill, sea salt, and black pepper. Combine thoroughly.
   2. Serve:
      • • Allow the bake to cool slightly before serving.

       

      • Drizzle ranch sauce over the bake or serve it on the side.
      • Garnish with basil leaves and extra cherry tomato halves if desired.

Ingredients:
-2 medium potatoes
-Vegetable fat (for frying)
-Salt, to taste
-Paprika
-Black pepper, to taste
-4 eggs
-A handful of cherry tomatoes, halved
-A small bunch of chives, chopped
-200g sour cream
-50-70g mozzarella cheese, grated
-A handful of fresh parsley, chopped

INSTRUCTIONS:

1. Wash and cut the potatoes into medium-thick slices.
2. Heat vegetable fat in a frying pan over medium heat.

Add the sliced potatoes and sprinkle with salt and paprika. Mix to coat evenly. Fry the potatoes for 5-7 minutes until they start to turn golden brown. Flip them and continue frying for another 5-7 minutes.
3. Crack the eggs directly over the potatoes in the pan.

Distribute the cherry tomato halves around the eggs.
4. Sprinkle the eggs and tomatoes with chopped chives and season with salt and black pepper.
5. Lower Heat and Add Sour Cream. Reduce the heat to low. Dollop sour cream over the eggs and potatoes.
6. Cover the pan and let everything cook gently for about 15 minutes.

This allows the eggs to set and the flavors to meld.
7. Uncover the pan, sprinkle grated mozzarella and chopped parsley over the top.
8. Leave the lid off and allow the cheese to melt for about 5 minutes under low heat.

9. Once the cheese is melted and bubbly, and the eggs are cooked to your liking, remove the pan from heat. Serve hot, garnished with more fresh herbs if desired.
10. Relish this hearty and flavorful dish, perfect for a weekend treat or a comforting dinner.

Ingredients

• • Egg: 1 large
  • Yogurt (or Kefir): 150 ml (½ cup + 2 tbsp)
  • Sugar: 2 tbsp + extra for sprinkling

• • Vegetable Oil: 70 ml (5 tbsp)
  • Vanilla: 1 tsp
  • Salt: To taste

• Baking Powder: 1 tsp
• Flour: 300–320 g (2½ cups)

Directions

1. Prepare the Dough

• • In a large mixing bowl, whisk together the egg, yogurt (or kefir), sugar, vegetable oil, vanilla, and a pinch of salt until smooth.
  • Add the baking powder to the mixture and mix well.

2. Add the Flour

• • Gradually add the flour in 2–3 additions, mixing well each time.
  • Knead the dough gently until soft and slightly sticky but manageable.

3. Divide the Dough

• Divide the dough into 16 equal portions and roll each into a ball.

4. Roll and Shape

• • Take each dough ball and roll it out into a thin layer using a rolling pin.
  • Sprinkle sugar evenly over the surface.
  • Roll the dough into a log and dip one side into sugar for extra crunch.

5. Bake the Cookies

• • Preheat the oven to 180°C (350°F).
  • Place the rolled cookies on a baking tray lined with parchment paper.

• Bake for approximately 20 minutes, or until the cookies are golden and slightly puffed.

6. Cool and Serve

• • Let the cookies cool on a wire rack before serving.

Serving Suggestions

• • Enjoy with a cup of tea or coffee.
  • Serve as a light dessert after dinner.

• • Pack them as a snack for work or school.
  • Pair with fresh fruit or a dollop of whipped cream.
  • Include them in a holiday cookie platter.

Cooking Tips

• • For extra flavor, add a pinch of cinnamon or nutmeg to the sugar topping.
  • Ensure the dough is not over-kneaded to keep the cookies soft.

• • Use parchment paper to prevent sticking and ensure even baking.
  • For a crispier exterior, roll the cookies thinner before baking.
  • Store in an airtight container to maintain freshness.

Nutritional Benefits

• • Low Fat: Made with minimal oil, these cookies are lighter than traditional sugar cookies.
  • Source of Calcium: Yogurt or kefir provides a dose of calcium.

• Moderate Sweetness: The use of only 2 tbsp of sugar in the dough keeps them lightly sweet.

Dietary Information

• • Vegetarian-Friendly: Contains no meat or fish.

• Nut-Free: Safe for those with nut allergies.
• Customizable Sweetness: Adjust sugar levels to your taste.

Nutritional Facts (Per Cookie, Makes 16)

• • Calories: 80
  • Protein: 1.5 g
  • Fat: 3.5 g

• • Carbohydrates: 10 g
  • Fiber: 0.3 g
  • Sugar: 3 g

Storage

• Room Temperature: Store in an airtight container for up to 5 days.
• Freezer: Freeze in a zip-top bag for up to 2 months. Thaw at room temperature before serving.