Author: Admin

Ingredients:
For the Lemon Cream:
1 cup heavy cream
1/2 cup powdered sugar
1/4 cup lemon juice (freshly squeezed)
Zest of 1 lemon
1 tsp vanilla extract
For the Graham Cracker Layer:
1 1/2 cups graham cracker crumbs
1/3 cup unsalted butter, melted
1/4 cup sugar
For the Ice Cream Layer:
2 cups vanilla ice cream (softened)
For the Cobbler Topping:
2 cups fresh berries (e.g., blueberries, strawberries, or peaches)
1 cup all-purpose flour
1/2 cup sugar
1 tbsp baking powder
1/2 tsp salt
1 cup milk
1/4 cup melted butter
Instructions:
Prepare the Lemon Cream:
In a mixing bowl, whip the heavy cream until soft peaks form.
Gradually add the powdered sugar, continuing to beat until stiff peaks form.
Gently fold in the lemon juice, lemon zest, and vanilla extract until well combined. Set aside.
Make the Graham Cracker Layer:
In another bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined.
Press the mixture into the bottom of a large glass baking pan to form an even layer.
Add the Ice Cream:
Spread the softened vanilla ice cream evenly over the graham cracker crust. Use a spatula to smooth it out.
Layer the Lemon Cream:
Spoon the lemon cream over the ice cream layer, spreading it evenly.
Prepare the Cobbler Topping:
In a mixing bowl, combine flour, sugar, baking powder, and salt. Gradually add the milk and melted butter, stirring until just combined.
Gently fold in the fresh berries.
Add the Cobbler Layer:
Spoon the cobbler mixture over the lemon cream layer, spreading it evenly.
Bake:
Preheat your oven to 350°F (175°C). Bake for about 30-35 minutes, or until the cobbler topping is golden brown and the berries are bubbly.
Cool and Serve:
Allow the cobbler to cool slightly before serving. It can be enjoyed warm or at room temperature.

Ingredients:
2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
1 teaspoon vanilla extract
1 cup crushed pineapple (drained)
1 cup fresh orange juice
Zest of 1 orange
Directions:
Whisk together cream, milk, sugar, vanilla extract, crushed pineapple, orange juice, and orange zest until smooth.
Pour into an ice cream maker and churn for 25 minutes.
Transfer to a freezer-safe container and freeze for 4 hours.
Notes:
For a chunkier texture, add additional small pieces of pineapple before freezing.
Garnish with whipped cream and orange slices when serving for a refreshing touch.

Ingredients:

For the Apple Filling:

• • 2-3 medium apples, peeled and cut into cubes
  • 50 g (¼ cup) sugar

• 1 teaspoon ground cinnamon

For the Cake Dough:

• • 100 g (½ cup) sugar

• • 45 g (3 tablespoons) butter
  • 40 g (¼ cup) sunflower or vegetable oil
  • 80 ml (⅓ cup) milk at room temperature

• • 2 eggs at room temperature
  • 210 g (1¾ cups) all-purpose flour
  • 1 teaspoon baking soda

• ½ teaspoon ground cinnamon

Directions:

• • Prepare the Apple Filling:
    • • Peel and cut the apples into cubes.

     

    • Toss the apple cubes with 50 g sugar and 1 teaspoon ground cinnamon. Set aside for about 10 minutes to allow the apples to release some juice.
  • Make the Cake Dough:
    • • In a large bowl, whisk together 100 g sugar, 45 g butter, and 40 g oil until smooth and creamy.

     

    • • Add the 80 ml milk and 2 eggs, and mix well.
      • In a separate bowl, combine 210 g flour, 1 teaspoon baking soda, and ½ teaspoon cinnamon.
      • Gradually add the dry ingredients to the wet ingredients, stirring until well combined.

     

  • Assemble the Cake:
    • • Preheat the oven to 180°C (350°F) and grease a baking pan.
      • Pour half of the cake batter into the prepared pan.

     

    • Spread the apple filling evenly over the batter.
    • Pour the remaining cake batter over the apples and spread it evenly.

• • Bake:
    • Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
    • Let the cake cool slightly before serving.

Serving Suggestions:

• • Serve warm with a scoop of vanilla ice cream for an extra indulgence.
  • Dust with powdered sugar for a simple, elegant touch.

• • Pair with whipped cream for a creamy contrast to the cinnamon apples.
  • Top with extra fresh fruit like berries for a refreshing twist.
  • Enjoy as an afternoon snack with tea or coffee.

Cooking Tips:

• • Make sure to let the apples sit with the sugar and cinnamon to release their juices before adding them to the cake batter.
  • If you prefer a more dense cake, you can use less baking soda.

• For a more intense cinnamon flavor, feel free to add a pinch more cinnamon to the batter.

Nutritional Benefits:

• • Apples are a great source of fiber, which aids in digestion and helps you feel full longer.

• Cinnamon is known for its anti-inflammatory properties and can help regulate blood sugar levels.
• This cake is lower in fat due to the use of oil instead of more butter, making it a slightly healthier option.

Hello everyone! Today I’m preparing a simple and delicious zucchini recipe that’s perfect for any meal. This dish combines the tender flavors of baked zucchini with a creamy yogurt and egg mixture, topped with melted cheese. It’s an easy and flavorful dish that you’ll love!

Ingredients:

• • 2 zucchini
  • Salt

• • Black pepper
  • Universal seasoning for vegetables
  • Paprika

• • 2 onions
  • Oil for cooking
  • 2 eggs

• • 150 g yogurt
  • 2 cloves of garlic
  • 150 g cheese

Nutritional Information (per serving):

• • Calories: 250 kcal
  • Protein: 10 g
  • Fat: 18 g

• Carbohydrates: 12 g
• Fiber: 3 g

Instructions:

1. Prepare the Zucchini:

1. 1. Preheat your oven to 200°C (392°F).
   2. Slice the zucchini into rounds or half-moons.
   3. Season each layer of zucchini with salt, black pepper, universal seasoning for vegetables, and paprika.

2. Prepare the Onions:

1. 1. Cut 2 onions into half rings.
   2. Heat some oil in a pan and cook the onions until soft.

1. Finely chop 2 cloves of garlic and add them to the pan with the onions, cooking until fragrant.

3. Prepare the Egg Mixture:

1. 1. In a bowl, lightly beat 2 eggs.

1. Add 150 g yogurt to the eggs, along with a pinch of salt and black pepper, and mix well.

4. Assemble the Zucchini Dish:

1. 1. Place the seasoned zucchini slices in a baking dish.

1. 1. Pour the egg and yogurt mixture over the zucchini.
   2. Spread the cooked onions and garlic over the top.
   3. Bake in the preheated oven for 30 minutes.

5. Final Steps:

1. 1. After baking for 30 minutes, remove the zucchini dish from the oven.
   2. Sprinkle 150 g of cheese over the zucchini.

1. Return the dish to the oven and bake for another 5 minutes, until the cheese is melted and golden brown.

6. Serve:

1. 1. Serve the baked zucchini hot.

1. Enjoy your meal!

Ingredients:

For the Dough:

• • 100g Butter (softened at room temperature)
  • 80g Sour Cream
  • 1 Egg Yolk

• • 30g Sugar
  • ~240g All-Purpose Flour
  • 1/2 teaspoon Baking Powder

For the Filling:

• • 1 Egg White
  • 40g Sugar

• • 100g Walnuts, chopped (or other chopped nuts like pecans, almonds, or hazelnuts)
  • Pinch of Salt
  • 1 teaspoon Vanilla Sugar (or substitute with 1 teaspoon regular sugar and a few drops of vanilla extract)

Additional Items:

• • Parchment Paper
  • Rolling Pin

• Round Cookie Cutter
• Wire Rack (for cooling)

Instructions:

1. 1. Make the Dough: Cream together the softened butter and sugar in a mixing bowl until light and fluffy. This will take a few minutes with an electric mixer or by hand.

       

   2. Beat in Wet Ingredients: Once the butter and sugar are well combined, beat in the egg yolk and sour cream until everything is well incorporated.

1. 1. Dry Ingredients: In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the cookies tough.

       

   2. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Chilled dough is less likely to spread too much while baking, resulting in cookies that hold their shape better.

       

   3. Prepare the Filling: While the dough chills, prepare the meringue filling. In a clean, grease-free bowl, beat the egg white with a pinch of salt until stiff peaks form. Gradually whisk in the sugar and vanilla sugar (or sugar and vanilla extract) until the meringue is glossy and stiff. Gently fold in the chopped walnuts using a rubber spatula.

       

1. 1. Preheat and Prepare: Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper for easy cleanup.

   2. Assemble and Bake: On a lightly floured surface, roll out the chilled dough to a thickness of about 3mm (1/⅛ inch). Use a round cookie cutter to cut out circles from the dough. Place a dollop of the nut meringue filling in the center of each dough circle.

       

   3. Bake the Cookies: Arrange the filled cookies on the prepared baking sheet, leaving some space between them for spreading. Bake for 20-25 minutes, or until the edges are golden brown. The baking time may vary depending on your oven, so keep an eye on them to avoid over-browning.

       

1. Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. The meringue filling will firm up as it cools.

Ingredients:

• • 1 cup (100 g) oatmeal
  • 1 cup (240 ml) milk of your choice
  • 2 eggs

• • 1/3 cup (100 g) Greek yogurt
  • 1 tablespoon stevia or any other sweetener of your choice
  • 1 teaspoon baking powder

• A pinch of salt
• 1 tablespoon unsweetened cocoa powder

Directions:

1. 1. Preheat the Oven:
      • Preheat your oven to 360°F (180°C).
   2. Prepare the Oat Mixture:
      • • In a bowl, combine 1 cup of oatmeal and 1 cup of milk. Let it sit for a few minutes to allow the oats to soak.

       

   3. Combine Ingredients:
      • Add 2 eggs, 1/3 cup of Greek yogurt, 1 tablespoon of stevia, 1 teaspoon of baking powder, a pinch of salt, and 1 tablespoon of unsweetened cocoa powder to the oat mixture. Mix well until all ingredients are combined.

1. 1. Pour into Baking Dish:
      • Pour the mixture into greased muffin cups or a baking dish.
   2. Bake:
      • • Bake in the preheated oven for 20-25 minutes, until the tops are set and a toothpick inserted into the center comes out clean.

       

   3. Cool and Serve:
      • Allow to cool slightly before serving.

Serving Suggestions:

• • Serve these muffins warm with a dollop of Greek yogurt or a drizzle of honey.
  • Pair with a cup of coffee or tea for a delightful breakfast or snack.

• Top with fresh berries or a sprinkle of nuts for added texture and flavor.

Cooking Tips:

• • Ensure the oats are fully soaked in the milk for a moist and tender muffin texture.

• Use silicone muffin cups or line your baking dish with parchment paper to prevent sticking.
• Experiment with add-ins like chocolate chips, nuts, or dried fruits for a personalized touch.

Nutritional Benefits:

• • High in protein from the eggs and Greek yogurt, supporting muscle repair and growth.
  • Rich in fiber from the oats, promoting healthy digestion.
  • Low in added sugars, thanks to the use of stevia as a sweetener.

Dietary Information:

• • This recipe is vegetarian.
  • Can be made dairy-free by using a plant-based milk and dairy-free yogurt.

Storage:

• Store in an airtight container at room temperature for up to 3 days.
• For longer storage, refrigerate for up to a week or freeze for up to a month. Thaw before serving.

Picture this: you stroll into your kitchen, armed with crisp apples, flour, and a sprinkle of magic. In just a few simple steps, you’ll transform these humble ingredients into a mouthwatering delight – an apple pie that’s bound to steal the show at any gathering. Let’s embark on this culinary journey together and uncover the secrets to creating the most incredibly delicious apple pie!

Ingredients

• 3 apples cut into thin slices
• 300 g of flour
• 180 ml of milk
• 70 g of butter
• 3 eggs
• 130 g of erythritol (or sugar)
• 10 g of baking powder
• 1 teaspoon vanilla sugar
• 1 pinch of salt
• Enough icing sugar
• Enough flaked almonds (optional)

Preparation: Step by Step

Whipping Up the Batter

1. Egg-cellent Start: Crack open those eggs into a bowl, add a pinch of salt, sweetener (or sugar), and a dash of vanilla sugar.
2. Whisking Wonders: Grab your electric whisk and whip up the mixture until it turns white and fluffy, creating a cloud-like concoction.

Creating the Perfect Crust

1. Flour Power: Sift the flour and baking powder together, then gradually incorporate it into the egg mixture.
2. Buttery Bliss: Melt the butter in a saucepan, add milk, and stir until melted. Incorporate this into the batter for a rich, creamy texture.

Layering with Fresh Apples

1. Prep and Peel: Peel and slice your apples into thin, delectable slices.
2. Layering Love: Spread half of the batter into a prepared mold, layer it with apples, then cover with the remaining batter. Don’t forget those optional flaked almonds for an extra crunch!

Baking to Golden Perfection

1. Preheat and Bake: Preheat your oven to 180°C and bake the pie for 40 minutes until it’s golden brown and fragrant.

Finishing Touches

1. Sweet Dusting: Dust the pie with icing sugar for a touch of sweetness and elegance.

Serving and Enjoying

1. Slice and Serve: Cut into generous slices, serve warm, and watch as your guests’ faces light up with delight.

Imagine sinking your teeth into a warm, fluffy muffin that’s bursting with flavor. Now, imagine that muffin being not just tasty but also incredibly nutritious. That’s precisely what you get with these zucchini muffins! Packed with wholesome ingredients and bursting with flavor, these muffins are a game-changer in the world of healthy eating. Whether you’re a vegetarian, a health enthusiast, or just someone who loves good food, these muffins are sure to impress.

Ingredients

• 2 courgettes (zucchinis)
• 1 potato
• 3 tablespoons of semolina
• 50 ml of milk
• Fresh parsley and dill
• Salt and black pepper to taste
• 2 tablespoons of olive oil
• 50 g of grated hard cheese
• 2 eggs
• 70 g of flour
• 1 teaspoon of baking powder
• 1 red pepper
• Greek yogurt
• 2 cucumbers
• 3 olives
• Garlic

Preparation

1. Prepare the Zucchini and Potato: Begin by slicing two courgettes (zucchinis) and grating them. Place them in a bowl, season with salt, and let them rest for 10 minutes. Grate a large potato and remove the excess water.
2. Combine Ingredients: After draining the excess water from the courgettes, place them in the bowl with the grated potatoes. Add semolina, milk, chopped parsley, dill, and finely chopped red pepper. Mix well until all ingredients are thoroughly combined.
3. Prepare Muffin Batter: Add grated hard cheese, eggs, flour, and baking powder to the mixture. Stir until a smooth batter forms.

Baking the Muffins

1. Preheat the Oven: Preheat your oven to 180 degrees Celsius.
2. Fill the Muffin Mold: Spoon the batter into a muffin mold, filling each compartment about three-quarters full.
3. Bake: Place the muffin mold in the preheated oven and bake for approximately 20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Making the Greek Yogurt Sauce

1. Prepare the Sauce: In a bowl, combine Greek yogurt, finely chopped cucumbers, olives, and garlic. Mix well until the ingredients are evenly distributed.
2. Adjust Seasoning: Taste the sauce and adjust the seasoning if necessary, adding salt and pepper to taste.

Serving Suggestions

• As a Snack: Enjoy them warm as a satisfying snack.
• For Breakfast: Pair them with a cup of coffee or tea for a delicious breakfast.
• As a Side Dish: Serve them alongside your favorite main course for a wholesome meal.
• On-the-Go: Pack them in your lunchbox or take them on picnics for a convenient, nutritious treat.

Ingredients:
2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
1 teaspoon vanilla extract
½ cup fresh mint leaves, chopped
Pinch of salt
2 cups watermelon, cubed
1 tablespoon lime juice
Directions:
In a saucepan, combine cream, milk, sugar, vanilla extract, and chopped mint leaves. Heat over medium heat until sugar is dissolved, stirring occasionally. Remove from heat and let steep for 30 minutes. Strain the mixture to remove mint leaves.
Pour the mixture into an ice cream maker and churn for 25 minutes. Transfer to a freezer-safe container and freeze for 4 hours.
For the granita, blend the cubed watermelon and lime juice until smooth. Pour into a shallow dish and freeze for 1 hour. Use a fork to scrape the mixture and create flakes, then freeze again for 30 minutes.
Serve the mint ice cream topped with salted watermelon granita.
Notes:
For added complexity, sprinkle a tiny pinch of salt over the granita before serving. Fresh mint can be packed tightly for a more intense flavor

Ingredients:
– 2 cups fresh strawberries, hulled and sliced
– 1 cup granulated sugar
– 1 vanilla bean, split and seeds scraped
– 2 cups heavy cream
– 1 cup whole milk
– 6 large egg yolks
Directions:
1. Start by tossing your fresh strawberries into a saucepan along with the sugar and the fragrant vanilla bean seeds. Set it over medium heat and let them mingle until the strawberries soften and the sugar dissolves beautifully. Once it’s all mixed up, take it off the heat and allow it to cool—your kitchen will smell heavenly!
2. In another saucepan, gently heat the heavy cream and whole milk until it just starts to simmer. The creamy goodness will make your mouth water. Once it simmers, remove it from the heat and set it aside.
3. Grab a bowl and whisk the egg yolks until they’re nice and smooth. Now, the fun part! Gradually pour that warm cream mixture into the bowl with the yolks while whisking constantly. You’re creating a luscious custard base!
4. Pour the custard back into the saucepan and cook it over low heat, stirring constantly until it thickens enough to coat the back of a spoon. Be patient—it’s worth it!
5. Strain the custard into a bowl to get rid of any lumps, then let it cool down. Once it’s cool enough, pop it in the fridge to chill until it’s cold and dreamy.
6. Now comes the best part: churning! Pour the custard into your ice cream maker and churn according to the manufacturer’s instructions. When it’s almost done, add in that gorgeous strawberry mixture to swirl in all that fruity goodness.
7. Finally, transfer the ice cream to a container and freeze it until it’s firm. Once frozen, scoop, serve, and savor every delicious bite of your homemade treat! Enjoy!

 Ingredients:
 5 Carrots – Packed with beta-carotene for glowing skin .
 8 Celery Ribs – A natural detoxifier and hydration booster .
 1 Cucumber – Keeps you refreshed and cool .
 1 Beetroot – Great for cleansing and boosting stamina .
 1/4 Lemon – Adds a zesty vitamin C kick .
 1-inch Ginger – Perfect for digestion and anti-inflammatory benefits .
—
 Instructions:
1. Prep Your Ingredients:
 Peel the carrots, beetroot, and cucumber if they’re not organic.
 Wash the celery and all other ingredients thoroughly.
 Chop everything into smaller pieces for easier juicing.
2. Juice It Up:
 Add all the ingredients one by one to your juicer.
 Squeeze the lemon into the mix for a tangy twist.
3. Mix and Serve:
 Stir the juice well to combine all flavors.
 Pour into your favorite glass or mason jar.
4. Optional Garnish:
 Add a sprig of mint or a slice of lemon on the rim for a fancy touch!