Author: Admin

Ingredients:
7 oz (about 1 1/2 cups) ground ginger
15.2 fl. oz (about 1 3/4 cups) mineral water
8 oz (about 1 cup) sugar (or organic honey as a substitute)
3.9 fl. oz (about 1/2 cup) sparkling water
A few drops of lemon juice
Lemon slices for garnish
Preparation:

1. In a saucepan, combine the ground ginger and mineral water. Bring to a boil, then reduce heat and simmer for 10 minutes.
2. Remove from heat and strain the ginger mixture through a fine mesh sieve or cheesecloth into a large bowl.
3. Add the sugar (or honey) to the ginger liquid and stir until dissolved.
4. Let the mixture cool to room temperature.
5. Once cooled, stir in the sparkling water and a few drops of lemon juice.
6. Transfer the ginger beer to a clean, airtight container and refrigerate for at least 4 hours, or until chilled.
7. Serve over ice with lemon slices for garnish. Enjoy your natural, delicious, and healing ginger beer!

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As we delve into two mouth-watering biscuit recipes, we invite you to join us on a culinary adventure filled with nutritious ingredients and wonderful aromas. Indulge your taste buds and fuel your body with these dishes that use a colorful array of dried fruits and a variety of rich, nutty textures.

Cookies Made with Nuts and Seeds (Recipe 1)

Things needed:
seventy grams (about 2.5 ounces) 50g, or 1.8 oz, of dried apricots almonds—70 grams (2.5 ounces) Oats—30g, or 1 ounce 40g, or 1.4 oz, of pumpkin seeds 20 grams (0.7 ounces) of sunflower seeds 20 g (0.7 oz) of sesame seeds 30 grams (2 ounces) of flaxseeds Twenty grams (about seven and a half ounces) Cashews Pistachios, 20 grams (0.7 ounces) Walnuts—20 milliliters (0.7 fluid ounces)~ one egg white, honey
Excessive salt
Instructions:

After soaking in cold water for 15 to 20 minutes, drain and coarsely slice the dried apricots.
Combine the seeds and nuts in a bowl.
The nut and seed combination may be enhanced by adding chopped apricots, honey, egg white, and a touch of salt.
Put the dough on a baking sheet with parchment paper and shape it into biscuits.
Place in a preheated oven and bake for 15 to 20 minutes, or until a golden brown color develops.
Indulge in these nutritious cookies as a snack or to pair with your preferred drink.
Second Recipe: Biscuits with Peanuts and Sesame

Things needed:

100 milligrams (3.5 ounces)– twenty grams (or seven and a half ounces) of peanuts 20 grams (0.7 ounces) of white sesame seeds 40 grams (1.4 ounces) of black sesame seeds 30 milliliters (0.7 fluid ounces) of pumpkin seeds • Jerusalem artichoke syrup or substitute sweetener
one deliciously ripe banana
Instructions:

Finely grind the peanuts by blending them.
Blend together mashed banana, crushed peanuts, sesame seeds, pumpkin seeds, and syrup.
Put the dough on a baking sheet with parchment paper and shape it into biscuits.
Crisp and golden, bake for 15-20 minutes at 180°C (360°F) in a preheated oven.
Feel comfortable about indulging in these tasty cookies since they are full of nutritious goodness.

Loaded Baked Potato Soup
Ingredients:
– 4 large russet potatoes
– 1/3 cup butter
– 1/3 cup all-purpose flour
– 4 cups milk
– 1 cup shredded cheddar cheese
– 1 cup sour cream
– 1/2 cup chopped green onions
– 1/2 cup cooked and crumbled bacon
– Salt and pepper to taste
Instructions:

1. Wash and poke holes in potatoes, then bake at 400°F for about an hour until tender.
2. In a soup pot, melt butter over medium heat and whisk in flour to make a roux.
3. Slowly whisk in milk until smooth and thickened.
4. Peel and dice potatoes, then add them to the soup along with cheese, sour cream, green onions, and bacon.
5. Season with salt and pepper, then simmer until heated through.
6. Serve hot and garnish with extra cheese, green onions, and bacon.

These delectable Breakfast Muffins are loaded with pork sausage, sweet red bell peppers, green chiles, and sharp cheddar for a hearty and delicious start to your day. They are the perfect on-the-go breakfast or light snack for busy families.
Start your day off right with this mouth-watering, savory breakfast muffin recipe that is sure to satisfy your breakfast cravings. These sausage cheddar Breakfast Muffins make crazy mornings a tad bit easier. They can be prepared ahead of time and then popped into the microwave for a quick 20-second reheat, and presto, breakfast is served. It is the perfect hand-held breakfast for eating in the car, and they freeze well for up to 3 months. If you liked this quick and easy recipe, try my fried egg sandwich, steak and eggs, sheet pan pancakes, and sausage gravy.

Ingredients Needed

For this recipe, you will need all-purpose flour, baking soda, baking powder, salt, freshly ground black pepper, ground cayenne pepper, red pepper flakes, pork sausage, red bell pepper, buttermilk, eggs, green chiles, cheddar cheese, and butter.

How to Make Breakfast Muffins
First, whisk the flour, baking soda, baking powder, salt, black pepper, cayenne pepper, and crushed red pepper in a medium mixing bowl. Set it aside for just a few minutes. In a large skillet, brown the sausage. Drain any excess fat, add the red peppers, and cook for a couple more minutes. Remove the pan from the heat, and let it cool while you complete the next step.
Now, in a large bowl, whisk together the buttermilk and eggs. Add the flour mixture and stir just until roughly combined. Add the sausage mixture, drained green chiles, cubed cheddar cheese, and melted butter. Mix just until combined. Finally, divide the batter evenly in the prepared muffin pan, filling close to the top. Bake for about 25 minutes or until golden brown and set.
Recipe Tips
Spray your muffin pan well with nonstick baking spray, or use paper liners.
Use good quality sharp or smoked cheddar cheese. Other cheeses that work well with this recipe are pepper jack, Monterey Jack, gouda, mozzarella, and gruyere.
If you don’t want to purchase buttermilk, make your own. Add one tablespoon of white vinegar or one tablespoon of lemon juice to one cup of milk and let it sit for five minutes. Use promptly or place in the fridge till you are ready.
Other proteins to try include ham and bacon.
You can use any colored bell pepper in this recipe, but I like the sweetness of red bell pepper and the contrasting color with the green chiles.
Other vegetables to add include onion, mushrooms, spinach, potato, broccoli, or sweet potatoes.
Always preheat the oven and load the muffins on the middle rack in the center of the oven.

Storage and Reheat
Store the muffins in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power or wrapped in a foil tent in the oven at 350 degrees for 10-15 minutes.

To freeze, cool completely, place the muffins back in the cooled muffin tin, and place on a level surface in the freezer. Once frozen, put them in a freezer zipper bag and freeze for up to 3 months. This technique is called flash freezing, and it allows you to take one or as many muffins out of the freezer bag as you want, as they will not be stuck together.

More Breakfast Recipes

you’re looking to jumpstart your day with a burst of nutrition and flavor, the creamy avocado smoothie is just what you need. This delightful blend not only tastes amazing but also packs a punch with its health benefits. Imagine starting your morning with a smoothie that’s both creamy and refreshing, leaving you energized and ready to tackle the day. Let’s dive into what makes this avocado smoothie so special.

The creamy avocado smoothie brings together a harmonious mix of ingredients that work wonderfully together. Frozen pineapple adds a tangy sweetness, while fresh spinach provides a rich source of vitamins. The star of the show, ripe avocado, contributes its creamy texture and healthy fats. A frozen banana enhances the smoothie’s thickness and natural sweetness. To top it off, light coconut milk gives it a tropical twist, complemented by a hint of lime juice and zest. A touch of maple syrup balances the flavors, and a pinch of sea salt brings everything together. For those looking to boost their protein intake, adding vanilla protein powder is an excellent option.
Creating this creamy avocado smoothie is as simple as combining all the ingredients in a blender. You’ll want to blend the pineapple, spinach, avocado, banana, coconut milk, lime juice, lime zest, maple syrup, sea salt, ice cubes, and protein powder (if using) until the mixture is smooth and creamy. Taste it and adjust the sweetness by adding more maple syrup if needed. If the smoothie is too thick, a splash more of coconut milk will get it to the perfect consistency.Ingredients:
½ cup frozen pineapple
2 cups packed fresh spinach, or 1 cup frozen spinach

1 ripe avocado
1 frozen banana
¾ cup light coconut milk, canned or from a carton
3 tablespoons fresh lime juice
½ teaspoon lime zest
1 teaspoon maple syrup
Pinch sea salt
8 ice cubes
2 scoops vanilla protein powder*, optional
Instructions:
Taste and adjust the sweetness to your liking. If you prefer a sweeter smoothie, add more maple syrup. If the consistency is too thick, add more coconut milk, and blend again

Combine the pineapple, spinach, avocado, banana, coconut milk, lime juice and zest, maple syrup, salt, ice, and protein powder, if using, in a blender. Blend until creamy.

 

This easy Chocolate Mousse recipe needs only 6 ingredients and 10 minutes of prep. It’s a seriously simple homemade dessert that’s completely luscious!

When my husband and I first started dating, he sort of laid his cards on the table immediately and told me that he’s not a chocolate, flower, or card giver. I told him that I need the toilet seat down, kitchen sink sponge run out, and a phone call if he’s running late.

Almost 20 years later, I can tell you I have not missed receiving candy, flowers, or cards. He makes up for it 1,000 fold by doing everything else. Literally. BUT, I do love chocolate, flowers, and cards. I’m not crazy! So, you know what? I simply buy them for myself!

I whip up this easy chocolate mousse regularly, and you should, too. Everyone will love you forever. It’s sublime.

Ingredients

1/2 cup (4 ounces) semi-sweet chocolate chips

1/8 teaspoon kosher salt

1/4 teaspoon espresso powder (optional)

1/2 cup whole milk

1 cup heavy whipping cream

3 tablespoons powdered sugar

1/2 teaspoon vanilla extract

Instructions

Mix together the chocolate, salt, and espresso powder (if using) in a medium bowl. Heat milk until steaming and pour over the chocolate. Let sit for 2-3 minutes, then stir until combined and smooth. Allow to cool fully. In another medium bowl, whip the cream, sugar, and vanilla with an electric mixer until soft peaks form, about 1-2 minutes. Gently fold into the cooled melted chocolate. Pour mixture into 4 (4 ounce) ramekins or small tumbler glasses. Refrigerate at least 3 hours or overnight. Dollop with some whipped cream and chocolate shavings and enjoy! NOTE: Don’t miss the important recipe tips in the article for optimal results.

Ingredients
12-15 ice cream sandwiches (store-bought or homemade)
1.5 quarts (about 1.4 liters) of your favorite ice cream flavors
Hot fudge or caramel sauce
Crushed cookies, nuts, or sprinkles for topping (optional)
Instructions
Prepare the Tray: Line a rectangular baking dish with parchment paper or aluminum foil, leaving extra hanging over the sides for easy removal later.
Layer Ice Cream Sandwiches:
Place a layer of ice cream sandwiches in the bottom of the baking dish, cutting them if necessary to fit snugly.

Add First Ice Cream Layer: Soften one flavor of ice cream by letting it sit at room temperature for a few minutes. Spread it evenly over the ice cream sandwiches.
Add Sauce and Toppings: Drizzle hot fudge or caramel sauce over the ice cream layer. Sprinkle with your favorite toppings if desired.
Repeat Layers: Add another layer of ice cream sandwiches on top of the ice cream layer. Follow with another layer of softened ice cream. Repeat the process until you run out of ice cream sandwiches and ice cream.
Final Layer: Finish with a final layer of ice cream sandwiches on top.
Cover and Freeze: Cover the baking dish with plastic wrap or aluminum foil and freeze for at least 4-6 hours or until completely frozen.
To Serve: When ready to serve, use the overhanging parchment paper or foil to lift the frozen dessert from the pan. Cut into squares and enjoy!
Tips and Variations
Experiment with different ice cream flavors for each layer to create a variety of tastes.
Add crushed cookies, fruit, or candy pieces between the ice cream layers for extra texture and flavor.
Top the final layer with whipped cream and additional sprinkles, nuts, or a drizzle of sauce for a decorative touch.

Sweet Recipe: 2 Easy Ingredients, In 15 Minutes!

Hi everyone, today we’re going to learn how to make Sweet Recipe using simple ingredients. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method.

How to Make Sweet Recipe?
Quick and Easy Snack Recipe. See below the list of all ingredients and required quantities. And then, a very complete preparation method with details of the recipe.

Recipe Ingredients:
1 can (14 oz or 395 grams) sweetened condensed milk
3 cups (about 250 grams/8.8 oz) shredded coconut
Shredded coconut, to taste (for rolling the candies)
Note: The measuring cup used is 240 ml/8 fl oz.
Instructions:

In a bowl, combine the shredded coconut and sweetened condensed milk. Use a spatula to mix well, then use your hands to knead until you have a moist and homogeneous dough.

Cover the bowl with a clean cloth and let it rest for 10 to 15 minutes, allowing the sweetened condensed milk to hydrate the coconut.

After resting, take portions of the mixture with a spoon, roll them into balls, and coat each ball with shredded coconut.

Your coconut candies are now ready to serve!

ENJOY!!!

Ingredients

My dears, if you like the recipe please leave a comment!

For the dough
80 g sugar
1 egg
100 g margarine
200 g flour
1 tsp baking powder
for the topping
2 eggs
120 g sugar
1 pack of vanilla pudding powder
2 cups of sour cream
½ cup of oil
2 small cans of mandarins
1 pack of cake glaze, clear
500 g quark
Also
Fat for the mold

Preparation
This is how it works, simply make a shortcrust pastry from the dough ingredients and put it in the fridge for about 50 minutes. 2. Then, for the topping, mix the quark, eggs and sugar by hand in the mixing bowl.
Mix the pudding powder, oil and sour cream together and add to the quark mixture.

After the resting time, roll out the shortcrust pastry and line a greased 26cm springform pan with it.
Then add the quark mixture on top, the mixture is very liquid when poured in, but will firm up later when baked, and spread the mandarins on top.

Then bake at 180°C for about 50 – 60 minutes.
Let the cake cool and cover with cake glaze.

I only bake my quark cake like this from now on, lazy women cakes, enjoy your meal

No-Bake Craving Crusher: Chocolate Wafer Delight (Ready in 5 Minutes!) pen_spark

Ingredients:

• 350 g wafers (any flavor you like!)

For the Chocolate Cream:

• • 500 ml milk (2 cups)
  • 120 ml whipping cream (1/2 cup)
  • 50 g sugar (1/4 cup)

• 40 g corn starch (3 tablespoons)
• 40 g bitter cocoa powder (3 tablespoons)

Instructions:

1. 1. Whip Up the Creamy Filling: In a saucepan, whisk together the milk, whipping cream, sugar, corn starch, and cocoa powder until there are no lumps.

1. 1. Heat and Thicken: Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens significantly. It should reach a pudding-like consistency.
   2. Assemble and Chill: Remove the pan from heat and let the mixture cool slightly. In a serving dish, layer the wafers. Pour the warm chocolate cream over the wafers, spreading evenly.
   3. Set and Enjoy! Cover the dish and refrigerate for at least 4 hours, or until the cream is completely set.

More Information:

1. This recipe is incredibly versatile! You can use any flavor of wafer you prefer, from vanilla to chocolate to even strawberry. If you don’t have whipping cream, you can substitute it with an equal amount of milk, but the texture of the cream will be slightly lighter.
2. For an extra decadent touch, you can sprinkle the top of the dessert with chopped nuts, chocolate shavings, or even a drizzle of caramel sauce before chilling.

Potato Classic Recipe

Ingredients:

Main Dish:

• • 5 medium potatoes, peeled and thinly sliced
  • 4 eggs

• • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp oregano

• • 3 fluid oz (100 ml) cream
  • 3 tbsp flour
  • 5 oz (150 g) Emmental cheese, grated

• • 1 zucchini, thinly sliced
  • 1 onion, finely chopped
  • 2 cloves garlic, minced

• • 2 chicken fillets, cut into thin strips
  • 5 oz (150 g) mushrooms, sliced
  • Olive oil, for frying

For the Sauce:

• • Greek yogurt
  • 1 tsp mustard
  • 1 mini cucumber, finely diced

• Juice of 1 lemon
• Fresh parsley, finely chopped

Instructions:

1. 1. Preparing the Potatoes:
      • • Preheat your oven to 180°C (350°F).

       

      • • Start by peeling and slicing the 5 medium potatoes. Arrange them in a greased baking dish, seasoning with a pinch of salt and pepper.
        • In a bowl, whisk together the 4 eggs, 3 tablespoons of flour, 3 fluid oz of cream, 1 tsp oregano, and a pinch of black pepper. Pour this creamy mixture over the potatoes, making sure each slice is well coated.
        • Sprinkle the grated Emmental cheese over the top, giving it that deliciously cheesy crust when baked.

       
   2. Preparing the Chicken and Vegetables:
      • • In a large skillet, heat some olive oil over medium heat. Add the chopped onion and garlic and sauté until fragrant and translucent.
        • Add the sliced chicken fillets to the pan, seasoning with a pinch of salt and pepper. Cook the chicken until it’s golden brown and fully cooked.

       

      • Toss in the sliced mushrooms and zucchini. Continue cooking for another 5-7 minutes, stirring occasionally, until the vegetables soften and the flavors meld together beautifully.
   3. Baking:
      • • Take the cooked chicken, mushrooms, and zucchini mixture and layer it evenly over the potatoes in the baking dish.

       

      • Bake the entire dish in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
      • Once done, let it cool for a few minutes before slicing and serving.

1. 1. Making the Sauce:
      • While the dish is baking, prepare a refreshing yogurt sauce. In a small bowl, mix together the Greek yogurt, 1 tsp mustard, the finely diced mini cucumber, lemon juice, and freshly chopped parsley. Stir well until combined.
      • This tangy, creamy sauce pairs perfectly with the rich and cheesy potato and chicken dish.

Nutritional Facts (per serving):

• • Calories: Around 450-500 calories
  • Protein: High, thanks to the chicken and eggs
  • Fats: Moderate, with healthy fats from olive oil and cream

• • Carbohydrates: Moderate, primarily from the potatoes
  • Fiber: Good source, especially from zucchini and mushrooms
  • Vitamins & Minerals: Rich in Vitamin C, calcium, and iron

Storage Tips:

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the dish in the oven at 180°C (350°F) for about 10 minutes, or until heated through.
• Freezing: This dish can also be frozen. Allow it to cool completely, then wrap it tightly in foil or plastic wrap and store it in the freezer for up to 2 months. To reheat, defrost it in the fridge overnight and reheat in the oven for 20 minutes.

Cooking Tips:

• • Pre-cook the Potatoes: To speed up the baking time, you can pre-cook the potato slices by boiling them for 5-7 minutes until slightly tender before layering them in the dish.

• Add Extra Veggies: Feel free to add more vegetables like bell peppers, spinach, or even sweet potatoes for added nutrients and color.
• Cheese Alternatives: While Emmental cheese adds a rich, nutty flavor, you can easily substitute it with Gruyère, mozzarella, or cheddar depending on your taste preferences.
• Seasoning Variations: Experiment with different herbs like thyme, rosemary, or basil to enhance the flavor profile even more.

Spinach Recipe: A Keto Delight for Your Taste Buds

Ingredients

• 2 cups fresh spinach
• 1 chopped onion
• 2 cloves of garlic, minced
• 1 cup chicken broth
• 1/2 cup coconut cream
• Salt and pepper to taste

Preparation Steps

Here’s how to whip up this culinary delight:

1. Sauté the Aromatics: Heat a little olive oil in a large pot. Add the chopped onion and minced garlic. Sauté until golden brown.
2. Wilt the Spinach: Add the fresh spinach to the pot and cook until it wilts down, releasing its rich flavor.
3. Simmer with Broth: Pour in the chicken broth and let the mixture simmer for about 10 minutes, allowing the flavors to meld together beautifully.
4. Blend to Smoothness: Remove the pot from heat and let it cool slightly. Transfer the mixture to a blender and process until smooth and creamy.
5. Add Coconut Cream: Return the creamy mixture to the pot and stir in the coconut cream. Let it simmer for an additional 5 minutes over low heat.
6. Season and Serve: Season with salt and pepper to taste. Serve hot and relish the creamy goodness of this keto-friendly spinach dish.

 

Why Spinach is Superfood?

Spinach isn’t just tasty; it’s also incredibly nutritious. Packed with vitamins, minerals, and antioxidants, spinach offers a myriad of health benefits. From boosting immunity to promoting healthy skin, spinach truly earns its title as a superfood.

The Keto Connection

Following a ketogenic diet doesn’t mean sacrificing flavor. This spinach recipe is not only low in carbs but also high in healthy fats, making it the perfect choice for keto enthusiasts. With just the right balance of macronutrients, this dish will keep you feeling satisfied and energized.

Benefits of Coconut Cream

Coconut cream isn’t just a delicious addition to this recipe; it also offers a host of health benefits. Rich in medium-chain triglycerides (MCTs), coconut cream can help support weight loss, improve heart health, and boost brain function. Plus, its creamy texture adds a luxurious mouthfeel to any dish.

Creamy Goodness

The combination of spinach and coconut cream creates a velvety smooth texture that’s simply irresistible. Each spoonful is a symphony of flavors, with the earthy notes of spinach complementing the rich sweetness of coconut cream. It’s comfort food at its finest.

Nutritional Value

Not only does this spinach recipe taste amazing, but it’s also incredibly nutritious. Spinach is packed with vitamins A, C, and K, as well as folate, iron, and magnesium. Meanwhile, coconut cream provides healthy fats that are essential for brain health and hormone production.

Serving Suggestions

This keto creamed spinach is incredibly versatile and pairs well with a variety of dishes. Serve it alongside grilled chicken or fish for a complete meal, or enjoy it on its own as a satisfying snack. You can also use it as a topping for cauliflower rice or zucchini noodles for a low-carb twist on classic comfort food.

Cheese-Stuffed Meatloaf with Mushroom and Vegetable Filling

Ingredients

For the Meatloaf

• • Minced meat: 600 g (can be beef, pork, or a mix)
  • Onion: 1 medium, finely chopped

• • Garlic: 2 cloves, minced
  • Egg: 1 large
  • Breadcrumbs: 2 tablespoons

• • Salt: To taste
  • Black pepper: To taste
  • Cheese: 100 g, grated (choose a cheese that melts well, like cheddar or mozzarella)

• Mayonnaise: 2-3 tablespoons

For the Filling

• • Onion: 1 medium, finely chopped
  • Carrot: 1 medium, grated

• • Mushrooms: 200 g, chopped
  • Mayonnaise: 1 tablespoon
  • Salt: To taste

• • Black pepper: To taste
  • Oil: For frying
  • Spices: To taste (optional, such as paprika or thyme)

Instructions

Step 1: Prepare the Filling

1. 1. Heat the Oil: In a skillet, add a small amount of oil and heat over medium heat.
   2. Cook the Vegetables: Add the chopped onion and grated carrot to the skillet. Sauté until they are soft and slightly caramelized, about 3-5 minutes.
   3. Add Mushrooms: Stir in the chopped mushrooms, cooking until they are soft and the excess moisture has evaporated.

1. Season: Add salt, black pepper, and optional spices like paprika or thyme for extra flavor.
2. Finish the Filling: Stir in 1 tablespoon of mayonnaise to create a creamy texture. Set the filling aside and let it cool slightly.

Step 2: Prepare the Meatloaf Mixture

1. 1. Combine Ingredients: In a large mixing bowl, add the minced meat, finely chopped onion, minced garlic, egg, breadcrumbs, salt, and pepper. Mix until all ingredients are well combined, but avoid overmixing to keep the meatloaf tender.

1. Shape the Meatloaf: On a piece of parchment paper, shape the meat mixture into a flat rectangle (about 1-1.5 cm thick). This will make it easier to add the filling and roll the meatloaf.

Step 3: Add the Filling and Cheese

1. 1. Spread the Filling: Spread the prepared mushroom, onion, and carrot filling evenly over the flattened meat mixture.
   2. Add Cheese: Sprinkle the grated cheese on top of the filling. This will create a gooey, cheesy center in the meatloaf when baked.

Step 4: Roll and Assemble the Meatloaf

1. Roll the Meatloaf: Carefully use the parchment paper to help roll the meat mixture into a loaf, sealing the filling and cheese inside. Press down on the edges to ensure the meatloaf is tightly sealed.
2. Top with Mayonnaise: Spread 2-3 tablespoons of mayonnaise over the top of the meatloaf. This will help the meatloaf stay moist and develop a beautiful golden-brown crust as it bakes.

Step 5: Bake the Meatloaf

1. 1. Preheat the Oven: Preheat your oven to 180°C (350°F).

1. Bake the Meatloaf: Transfer the rolled meatloaf to a baking dish or loaf pan. Bake for 45-55 minutes or until the meatloaf is fully cooked and reaches an internal temperature of 75°C (165°F).
2. Let It Rest: Once the meatloaf is done, remove it from the oven and let it rest for 5-10 minutes. This will allow the juices to redistribute, making it easier to slice.

Step 6: Serve

1. 1. Slice and Serve: Slice the meatloaf into thick pieces and serve hot. It pairs well with mashed potatoes, steamed vegetables, or a fresh salad for a complete meal.

Nutrition Facts (Per Serving, Based on 6 Servings)

• • Calories: 320
  • Protein: 24g
  • Carbohydrates: 10g

• Fat: 20g
• Fiber: 2g
• Sodium: 520mg

Simple Jam-Filled Sheet Cake

Ingredients (using a 200 ml glass for measurements)

• • 3 eggs
  • A pinch of salt

• • 150 g sugar (4/5 cup)
  • 120 ml milk (1/2 cup + 2 tbsp)
  • 120 ml vegetable oil (1/2 cup + 1 tbsp)

• • 2 tsp vanilla extract
  • 250 g flour (1 cup + 2/3 cup)
  • 15 g baking powder (3 tsp)

• 150 g jam of your choice (e.g., cherry)
• Powdered sugar for decoration

Instructions

1. 1. Preheat Oven: Preheat your oven to 180°C (360°F). Grease and flour a 27×18 cm (10×9 inches) casserole dish.

1. 1. Prepare Batter:
      • • In a large bowl, beat the eggs with a pinch of salt until frothy.
        • Gradually add the sugar, continuing to beat until the mixture is light and fluffy.
        • Add the milk, vegetable oil, and vanilla extract, mixing until well combined.

       

      • In a separate bowl, sift together the flour and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
   2. Layer Batter and Jam:
      • • Pour half of the batter into the prepared casserole dish and spread it evenly.

       

      • Spoon the jam over the batter layer.
      • Pour the remaining batter over the jam, spreading it evenly to cover.

1. Bake: Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center comes out clean.
2. Cool and Decorate:
   • • Allow the cake to cool in the dish for 10 minutes, then transfer to a wire rack to cool completely.
     • Once cooled, dust the top with powdered sugar.

    

Serving Suggestions

• • Serve slices of the cake with a cup of tea or coffee.
  • Enjoy it as a dessert or a sweet snack.

Storage

• Store leftover cake in an airtight container at room temperature for up to 3 days.
• For longer storage, keep the cake in the refrigerator for up to a week. Bring to room temperature before serving.

Cooking Tips

• • Ensure the eggs are beaten well to incorporate air, making the cake light and fluffy.

• Use your favorite jam to customize the flavor of the cake.

Nutritional Benefits

• This cake provides a sweet treat with the added nutritional benefits of fruit from the jam.

Dietary Information

• This recipe contains gluten, dairy, and eggs.

Crispy Cabbage and Egg Fritters

Ingredients

• • 170g cabbage, shredded
  • 1/3 tsp salt (for marinating cabbage)

• • 15g green onion, chopped
  • 2 chili peppers (30g), chopped
  • 1 bowl of cooked rice

• • 1/5 tsp black pepper
  • 1/4 tsp salt
  • 1/5 tsp chili powder

• • 3 eggs, beaten
  • 2 tbsp cornstarch
  • Cooking oil for frying

Directions

1. 1. Marinate Cabbage: Shred the cabbage and mix it with 1/3 tsp of salt. Let it marinate for 10 minutes to draw out excess moisture.
   2. Prepare Other Ingredients: While the cabbage is marinating, chop the green onion and chili peppers.
   3. Mix Ingredients: After 10 minutes, squeeze out any excess water from the cabbage. In a large bowl, combine the marinated cabbage, green onion, chopped chili, cooked rice, black pepper, 1/4 tsp salt, chili powder, beaten eggs, and cornstarch. Mix well until everything is evenly incorporated.

1. Form Fritters: Heat cooking oil in a large skillet over medium heat. Take a spoonful of the mixture and flatten it into a patty shape.
2. Fry Fritters: Place the patties in the skillet and fry until one side is golden brown and crispy, about 3-4 minutes. Flip and fry the other side until golden brown and crispy as well. Remove and drain on paper towels.

Serving Suggestions

• • Serve these fritters hot, with a side of dipping sauce such as soy sauce, sweet chili sauce, or a yogurt dip.

• Pair with a fresh green salad for a light meal.

Cooking Tips

• • Ensure the cabbage is well-marinated and squeezed to avoid excess moisture, which can make the fritters soggy.
  • Adjust the amount of chili peppers and chili powder to suit your spice preference.

• Use a non-stick skillet to make flipping the fritters easier.

Nutritional Benefits

• • Cabbage: High in vitamins C and K, and provides fiber.
  • Eggs: A great source of protein and essential amino acids.

• Green Onion and Chili Peppers: Add vitamins and antioxidants to the dish.

Dietary Information

• • Vegetarian: This recipe is vegetarian-friendly.
  • Gluten-Free: Ensure the cornstarch is certified gluten-free.

• Dairy-Free: This recipe contains no dairy products.

Storage Tips

• Store any leftover fritters in an airtight container in the refrigerator for up to 3 days.
• Reheat in a skillet over medium heat or in an oven to maintain their crispiness.