Author: Admin

Baked Oatmeal with Apples and Nuts

Ingredients:

• • 1 cup (90g) oatmeal
  • 150 ml (about ⅔ cup) warm milk

• • 2 apples, peeled and diced
  • 20g (1 ½ tablespoons) butter, melted
  • A pinch of vanillin (or 1 teaspoon vanilla extract)

• • 2 eggs
  • 50g (about ⅓ cup) chopped nuts (walnuts or almonds)
  • 1 tablespoon avocado oil (for greasing the baking dish)

Directions:

1. 1. Preheat the oven: Set the oven to 180°C (360°F). Grease a baking dish with avocado oil.
   2. Prepare the apples: In a pan, melt the butter and lightly sauté the diced apples for 3-4 minutes until they soften slightly. Set aside.
   3. Mix the ingredients: In a large bowl, combine the oatmeal, warm milk, eggs, vanillin, and chopped nuts. Stir well to ensure everything is thoroughly mixed.

1. 1. Fold in apples: Gently incorporate the cooked apples into the oatmeal mixture.
   2. Transfer to the baking dish: Pour the mixture into the prepared baking dish and spread it evenly.
   3. Bake: Place the dish in the preheated oven and bake for 30 minutes, or until the top is golden brown and the oatmeal is set.

1. Serve: Let it cool slightly before serving.

Serving Suggestions:

• • Serve warm with a drizzle of maple syrup or honey for added sweetness.
  • Top with a spoonful of Greek yogurt or whipped cream for extra creaminess.

• • Add a sprinkle of cinnamon or nutmeg before serving for a spiced kick.
  • Pair with a side of fresh berries or banana slices for a burst of freshness.
  • Enjoy with a cup of coffee or tea for a cozy breakfast experience.

Cooking Tips:

• • Use different fruits: You can swap apples with pears, berries, or peaches for variety.
  • Toast the nuts: Lightly toasting the nuts before mixing adds extra flavor and crunch.
  • Make it vegan: Substitute the eggs with flaxseed eggs and use plant-based milk.

• Add spices: Try adding cinnamon, nutmeg, or ginger for an extra flavor boost.
• Don’t overbake: Keep an eye on the dish while baking; once it’s golden and set, it’s ready.

Nutritional Benefits:

• • Rich in fiber: Thanks to the oats and apples, this dish promotes good digestion.

• • Healthy fats: The nuts and avocado oil provide healthy fats essential for heart health.
  • Protein-packed: Eggs and nuts provide a good source of protein for muscle repair and growth.
  • Antioxidants: Apples and nuts contain antioxidants that help reduce inflammation.

• Low in sugar: This dish is naturally sweetened by the apples, making it a healthier option.

Dietary Information:

• • Gluten-free: If using certified gluten-free oats.
  • Dairy-free option: Use plant-based milk and butter alternatives.

• • Vegetarian-friendly: Contains no meat or animal by-products (besides eggs).
  • Can be made vegan: Substitute the eggs and dairy as mentioned above.
  • Refined sugar-free: Sweetened naturally with apples and a touch of vanilla.

Nutritional Facts (per serving):

• • Calories: 230
  • Protein: 6g
  • Carbohydrates: 26g

• • Fat: 12g
  • Fiber: 4g
  • Sugar: 6g

Storage:

• Refrigerate: Store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven before serving.
• Freeze: You can freeze individual portions for up to 2 months. Thaw in the fridge overnight and reheat in the oven or microwave.
• Make-ahead: Prepare the oatmeal mixture the night before and bake it fresh in the morning.

KARPATKA SWEET ROLL

INGREDIENTS:

For the pastry:
200ml (⅔ cup+1 tbsp) milk;
80g (⅓ cup) butter;
½ tsp salt;
1 tsp sugar;
4 eggs;
140g (1 cup) all-purpose flour.
For the cream:
500ml (2 cups) milk;
3 egg yolks;
150g (3/4 cup) sugar;
50g (⅓ cup) cornstarch;
a pinch of salt;
1 tsp vanilla extract.

METHOD:

1. Preheat the oven to 200°C/400°F.

2. Boil water with salt, sugar and butter until butter melts.

3. Work in flour until thick dough forms.

4. Start adding eggs, one at a time, mixing the dough until

5. smooth.

6. Spread the dough on a parchment-covered baking sheet

7. evenly, then bake for 25-30 minutes.

8. Let the base cool down.

9. Meanwhile, bring up milk (set ⅓ cup aside) to the

10. boiling point.

11. Whisk ⅓ cup of milk with egg yolks, sugar, vanilla, salt

12. and cornstarch.

13. Slowly pour in hot milk, while constantly whisking.

14. Bring back over the low heat and cook, whisking, until

15. thick and smooth (around 5-7 minutes).

16. Set the cream aside to cool down completely.

Cake Beraouinse Recipe

INGREDIENTS :

3/4 milk
1 and 1/2 teaspoons baking powder
2 and 1/2 cups of sugar
3/4 oil
7 eggs
3 cups flour
1 teaspoon vanilla
For the glaze
3 cups icing sugar
4 teaspoons water
1 drop pink food coloring or to taste
Dragees

METHOD:

1. Put the sugar, eggs and oil in the bowl of a mixer and
beat until all the ingredients are combined.

2. Add the baking powder to the flour, stir a couple of
times, and when the mixer is off, add the flour to
whatever is being whipped so it doesn’t fly out of the
bowl.

3. Add vanilla and milk and beat until well blended.
Once the mixture is well beaten, put it in an oven tray,
the tray must be well buttered and with waxed paper in
the bottom and bake at 180 degrees for 25 minutes.

4. Remove the cortadillo from the oven and let it rest.
Put the powdered sugar in a bowl, add 4 teaspoons of
water and a drop of pink food coloring and mix until you
get a good consistency.

5. Put the icing on the cortadillo, add the sprinkles and
cut the cortadillo in the shape you want.

6. Enjoy your Cake Beraouinse.

Savory Pumpkin and Cheese Fritters
Table of Contents
Ingredient
For the Fritters:
500 g pumpkin (peeled and grated)
2 eggs (large)
3 tablespoons sour cream
1 clove garlic (minced)
1 teaspoon salt (without a slide)
Black pepper (to taste)
1 cup oatmeal (120 g; can be rolled oats)
80 g cheese (grated; cheddar, mozzarella, or your favorite cheese)
20 g dill (fresh, chopped)
3 tablespoons flour (for binding)
Optional:
Vegetable oil (for frying)
Steps to Make Savory Pumpkin and Cheese Fritters
Step 1: Prepare the Ingredients
Grate the Pumpkin: Start by peeling and grating the pumpkin using a box grater or a food processor. Place the grated pumpkin in a clean kitchen towel or cheesecloth and squeeze out excess moisture. This will help achieve a crispy fritter.
Chop the Dill: Finely chop the fresh dill and set it aside.
Grate the Cheese: Use a grater to shred the cheese of your choice. Cheddar or mozzarella work wonderfully for this recipe.
Step 2: Combine the Mixture
Mix Wet Ingredients: In a large mixing bowl, combine the grated pumpkin, eggs, sour cream, and minced garlic. Mix well until everything is evenly incorporated.
Add Dry Ingredients: To the pumpkin mixture, add the salt, black pepper, oatmeal, grated cheese, chopped dill, and flour. Stir until all ingredients are well combined. The oatmeal will absorb some of the moisture and help bind the fritters.
See also No-Oven Banana Chocolate Cake with Cream Cheese Frosting
Step 3: Form the Fritters
Shape the Fritters: Using your hands, take a spoonful of the mixture and shape it into a small patty or fritter, about 1/2 inch thick. Place them on a plate or cutting board lined with parchment paper. Repeat until all the mixture is formed into fritters.
Step 4: Cook the Fritters
Heat the Oil: In a large skillet or frying pan, heat about 2 tablespoons of vegetable oil over medium heat. Ensure the oil is hot but not smoking.
Fry the Fritters: Carefully place the fritters in the skillet, leaving some space between each one to avoid overcrowding. Fry for about 3-4 minutes on each side, or until golden brown and crispy. You may need to adjust the heat to ensure they cook evenly without burning.
Drain Excess Oil: Once cooked, remove the fritters from the skillet and place them on a paper towel-lined plate to absorb any excess oil.
Step 5: Serve and Enjoy
Presentation: Serve the fritters warm, garnished with additional fresh dill or a dollop of sour cream on the side for dipping. They pair well with a simple green salad or roasted vegetables.
Nutrition Facts (per fritter)
Note: Nutritional values are estimates and will vary based on specific ingredients used and portion sizes.

Calories: Approximately 90-100 kcal
Protein: 4 g
Carbohydrates: 10 g
Fat: 4-5 g
Fiber: 1 g
Sodium: 150-200 mg

Spicy Salami and Chicken Pizza with Sundried Tomato Pesto

Ingredients

For the Pizza:

• • Pizza dough: Enough to make 1 large pizza
  • Sundried tomato pesto: 1/2 cup (125 ml)
  • Spicy salami: 8-10 slices

• • Cooked shredded chicken: 1 1/2 cups (375 ml)
  • Shredded Mozzarella cheese: 2 cups (500 ml)
  • Dried basil: 1 tablespoon (15 ml)

• • Dried oregano: 1 tablespoon (15 ml)
  • Cornmeal: 1/2 cup (125 ml), for dusting the pizza stone or baking sheet
  • Grated Parmesan cheese: 3/4 cup (180 ml)

Instructions (Step-by-Step)

Step 1: Preheat the Oven and Prepare the Dough

1. 1. Preheat the oven: Set your oven to 220°C (425°F) and, if you’re using a pizza stone, place it inside the oven to preheat. A pizza stone helps achieve a crispier crust, but you can also use a regular baking sheet.
   2. Prepare the pizza dough: Roll out the pizza dough on a lightly floured surface until it forms a large round or rectangle, depending on your preference. Aim for about 1/4-inch thickness for a standard crust. If you prefer a thicker crust, roll it out a bit less.
   3. Dust with cornmeal: Sprinkle 1/2 cup of cornmeal onto a pizza stone or baking sheet. The cornmeal adds a slight crunch to the crust and prevents it from sticking to the pan.

Step 2: Assemble the Pizza

1. 1. Spread the pesto: Spread 1/2 cup of sundried tomato pesto evenly across the surface of the pizza dough, leaving a 1-inch border around the edges for the crust. The pesto will act as the pizza’s sauce, adding a rich, tomato-forward flavor.
   2. Layer the salami and chicken: Arrange 8-10 slices of spicy salami across the pizza. Then, sprinkle 1 1/2 cups of cooked shredded chicken evenly over the salami. The combination of spicy salami and tender chicken will create a rich, savory base.
   3. Add the cheeses: Spread 2 cups of shredded mozzarella cheese evenly over the pizza. Then, sprinkle 3/4 cup of grated Parmesan cheese on top for added depth of flavor and cheesiness.

1. Season the pizza: Sprinkle 1 tablespoon each of dried basil and oregano over the top of the cheese. These dried herbs will enhance the overall flavor with a touch of Mediterranean essence.

Step 3: Bake the Pizza

1. 1. Transfer the pizza: If you’re using a pizza stone, carefully slide the pizza onto the hot stone. If using a baking sheet, place the pizza directly onto the sheet.
   2. Bake the pizza: Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned. For an extra-crispy crust, bake for an additional 2-3 minutes, but keep an eye on it to avoid burning.

Step 4: Slice and Serve

1. Rest the pizza: Once baked, remove the pizza from the oven and let it rest for 2-3 minutes to allow the cheese to set slightly, making it easier to slice.
2. Slice and serve: Use a pizza cutter or a sharp knife to cut the pizza into slices. Serve hot, garnished with additional Parmesan or fresh basil if desired.

Cooking Tips

• • Pre-cooking the crust: If you prefer a crispier crust, you can pre-bake the pizza dough for 5-7 minutes before adding the toppings. This will help the center of the pizza cook evenly and prevent sogginess from the pesto and other toppings.

• • Pesto variations: If sundried tomato pesto isn’t available, you can substitute it with regular basil pesto or even a marinara sauce. Each sauce will bring its own unique flavor to the pizza.
  • Make it spicy: If you love extra heat, feel free to sprinkle red pepper flakes over the pizza before baking. The spicy salami already adds a kick, but red pepper flakes will intensify the spice.
  • Using pre-cooked chicken: This recipe is perfect for using up leftover cooked chicken, such as from a rotisserie chicken. If you’re starting with raw chicken, you can quickly grill or pan-fry it with some olive oil, salt, and pepper before shredding it.

• Cheese options: Mozzarella and Parmesan are a classic combination, but you can experiment with other cheeses like gouda, fontina, or pecorino for different flavor profiles.

Storage

• • Refrigeration: Store any leftover pizza in an airtight container or wrapped in foil in the refrigerator for up to 3 days. To reheat, place slices in the oven at 180°C (350°F) for about 10 minutes until heated through.
  • Freezing: You can freeze leftover pizza by wrapping slices tightly in plastic wrap and foil. Store in the freezer for up to 2 months. To reheat, bake directly from frozen in a preheated oven at 180°C (350°F) for 15-20 minutes.

Nutritional Facts (Per Serving, Based on 8 Slices)

• • Calories: 350 kcal
  • Protein: 25 g
  • Carbohydrates: 30 g

• • Fat: 15 g
  • Fiber: 2 g
  • Sugar: 3 g

• Sodium: 850 mg
• Calcium: 25% DV
• Iron: 12% DV

Layered Eggplant and Potato Bake with Mozzarella

Ingredients:

• • 2 eggplants, partially peeled and sliced into 0.8-1 cm thick slices

• • Vegetable oil, as needed
  • Olive oil, as needed
  • 1 teaspoon sweet paprika (divided)

• • Salt, to taste
  • Black pepper, to taste
  • 4-5 potatoes, thinly sliced

• • 1 onion, chopped
  • 450 grams (1 lb) minced meat (beef, lamb, or a mix)
  • 2 peppers, finely chopped

• • 1 cup pureed tomatoes
  • 1-2 cloves garlic, minced
  • 1 teaspoon sugar

• • Some water, as needed
  • Parsley, chopped, for garnish
  • 100 grams (3.5 oz) mozzarella for pizza, shredded

• Spicy ketchup, as needed

Directions:

Step 1: Prepare the Eggplant

1. 1. Partially peel the eggplants in stripes, leaving some of the skin for texture, then slice into 0.8-1 cm thick rounds.
   2. Place the eggplant slices on a baking sheet. Brush them with vegetable oil and olive oil, and season with sweet paprika, salt, and pepper.

1. Bake in a preheated oven at 180°C (350°F) for 25 minutes until softened.

Step 2: Prepare the Potatoes

1. 1. Thinly slice the potatoes and place them on a baking sheet.
   2. Drizzle with olive oil and season with salt, pepper, and sweet paprika.

1. Bake in the preheated oven at 180°C (350°F) for 25 minutes until tender.

Step 3: Prepare the Meat Sauce

1. 1. In a skillet, heat a little vegetable oil over medium heat. Cook the chopped onion until soft, about 3-4 minutes.
   2. Add the minced meat to the skillet, breaking it up with a spoon, and cook until browned.

1. 1. Add the chopped peppers and cook for an additional 3-4 minutes until softened.
   2. Stir in the pureed tomatoes, minced garlic, salt, pepper, sweet paprika, sugar, and a little water to adjust consistency. Cover and cook for 20 minutes, stirring occasionally.
   3. Once done, stir in the chopped parsley.

Step 4: Assemble and Bake

1. 1. Layer the baked eggplant slices on the bottom of a baking dish.
   2. Add a layer of thinly sliced baked potatoes over the eggplant.
   3. Spread the minced meat sauce evenly over the potatoes.

1. Top with shredded mozzarella for pizza and a drizzle of spicy ketchup for extra flavor.
2. Bake in the oven at 180°C (350°F) for 20-25 minutes until the cheese is melted and bubbly.

Serving Suggestions:

• • Serve hot with a side of crusty bread for dipping.

• • Pair with a simple green salad for a complete meal.
  • Garnish with fresh parsley for a burst of color.
  • Serve alongside a yogurt dip for a refreshing contrast.

• Enjoy with a glass of red wine for a cozy dinner.

Cooking Tips:

• • Partially peel the eggplants: Leaving some skin helps with structure while adding a tender texture.
  • Bake the vegetables first: Baking the eggplant and potatoes beforehand removes excess moisture and enhances their flavor.

• • Adjust seasoning to taste: The amount of paprika, salt, and pepper can be adjusted to suit your preference.
  • Use fresh mozzarella: Fresh mozzarella melts beautifully and gives the dish a creamy, gooey texture.
  • Cover while baking: If the top browns too quickly, cover with foil to avoid burning while the layers heat through.

Nutritional Benefits:

• • Rich in fiber from the eggplant and potatoes, aiding digestion.
  • Good source of protein from the minced meat, supporting muscle health.
  • Antioxidants from peppers and tomatoes, reducing inflammation.

• Calcium boost from the mozzarella, supporting bone health.
• Healthy fats from olive oil, beneficial for heart health.

Dietary Information:

• • Gluten-free if using gluten-free ketchup.

• • Nut-free, making it suitable for those with nut allergies.
  • Low-carb option: Reduce the potatoes or substitute with zucchini slices.
  • Vegetarian version: Substitute the minced meat with plant-based meat or cooked lentils.

• Balanced meal with protein, healthy fats, and carbohydrates.

Nutritional Facts (per serving):

• • Calories: 350
  • Protein: 18g

• • Carbohydrates: 25g
  • Fat: 20g
  • Fiber: 4g

• Sugar: 6g

Pumpkin and Cottage Cheese Casserole

Ingredients

• • 1/2 medium pumpkin (about 400-500 g), peeled and diced
  • 450 g cottage cheese

• • 1 egg
  • 1/2 teaspoon cinnamon
  • Pinch of salt

• • 2 tablespoons sugar (adjust to taste)
  • 2 tablespoons semolina
  • 150 g sour cream

• • 100 g dried cranberries
  • 2 cloves of garlic, minced
  • 30 grams butter

• • 150 g cheese (cheddar, mozzarella, or any other of your choice), grated
  • Flour, for dusting the baking dish
  • Oil, for greasing the baking dish

• Black pepper to taste

Steps to Make Pumpkin and Cottage Cheese Casserole

Step 1: Prepare the Pumpkin

1. 1. Preheat the oven: Preheat your oven to 180°C (350°F).
   2. Cook the pumpkin: Peel and dice the pumpkin into small cubes. Steam or boil the pumpkin for about 15-20 minutes until tender, then drain and set aside.

1. Mash the pumpkin: Once the pumpkin has cooled slightly, mash it into a smooth consistency using a fork or a potato masher. If you prefer a smoother texture, you can blend it.

Step 2: Prepare the Cottage Cheese Mixture

1. 1. Mix the ingredients: In a large bowl, combine the cottage cheese, egg, cinnamon, salt, sugar, and semolina. Mix well until smooth and well combined.
   2. Fold in the cranberries: Add the dried cranberries to the mixture, stirring them in evenly to distribute their tart flavor throughout the casserole.

1. Add sour cream: Stir in the sour cream to add creaminess to the dish, which will also help balance the flavors.

Step 3: Prepare the Garlic Butter Mixture

1. 1. Sauté the garlic: In a small pan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Be careful not to burn the garlic, as this could give the dish a bitter taste.
   2. Season: Add a pinch of salt and black pepper to the garlic mixture, stirring well. Remove from the heat and set aside.

Step 4: Assemble the Casserole

1. 1. Prepare the baking dish: Grease a baking dish with oil and lightly dust it with flour to prevent sticking.
   2. Layer the casserole: Pour the mashed pumpkin into the cottage cheese mixture, and stir until well combined. Spread this mixture evenly into the prepared baking dish.
   3. Drizzle the garlic butter: Drizzle the garlic butter mixture evenly over the top of the casserole. This will infuse the dish with a rich, savory flavor.

1. Top with cheese: Sprinkle the grated cheese generously over the casserole, creating a rich, golden layer when baked.

Step 5: Bake

1. Bake: Place the casserole in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and bubbling.
2. Cool slightly: Remove the casserole from the oven and allow it to cool for a few minutes before serving.

Pumpkin and Cottage Cheese Casserole

Ingredients

• • 1/2 medium pumpkin (about 400-500 g), peeled and diced
  • 450 g cottage cheese

• • 1 egg
  • 1/2 teaspoon cinnamon
  • Pinch of salt

• • 2 tablespoons sugar (adjust to taste)
  • 2 tablespoons semolina
  • 150 g sour cream

• • 100 g dried cranberries
  • 2 cloves of garlic, minced
  • 30 grams butter

• • 150 g cheese (cheddar, mozzarella, or any other of your choice), grated
  • Flour, for dusting the baking dish
  • Oil, for greasing the baking dish

• Black pepper to taste

Steps to Make Pumpkin and Cottage Cheese Casserole

Step 1: Prepare the Pumpkin

1. 1. Preheat the oven: Preheat your oven to 180°C (350°F).
   2. Cook the pumpkin: Peel and dice the pumpkin into small cubes. Steam or boil the pumpkin for about 15-20 minutes until tender, then drain and set aside.

1. Mash the pumpkin: Once the pumpkin has cooled slightly, mash it into a smooth consistency using a fork or a potato masher. If you prefer a smoother texture, you can blend it.

Step 2: Prepare the Cottage Cheese Mixture

1. 1. Mix the ingredients: In a large bowl, combine the cottage cheese, egg, cinnamon, salt, sugar, and semolina. Mix well until smooth and well combined.
   2. Fold in the cranberries: Add the dried cranberries to the mixture, stirring them in evenly to distribute their tart flavor throughout the casserole.

1. Add sour cream: Stir in the sour cream to add creaminess to the dish, which will also help balance the flavors.

Step 3: Prepare the Garlic Butter Mixture

1. 1. Sauté the garlic: In a small pan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Be careful not to burn the garlic, as this could give the dish a bitter taste.
   2. Season: Add a pinch of salt and black pepper to the garlic mixture, stirring well. Remove from the heat and set aside.

Step 4: Assemble the Casserole

1. 1. Prepare the baking dish: Grease a baking dish with oil and lightly dust it with flour to prevent sticking.
   2. Layer the casserole: Pour the mashed pumpkin into the cottage cheese mixture, and stir until well combined. Spread this mixture evenly into the prepared baking dish.
   3. Drizzle the garlic butter: Drizzle the garlic butter mixture evenly over the top of the casserole. This will infuse the dish with a rich, savory flavor.

1. Top with cheese: Sprinkle the grated cheese generously over the casserole, creating a rich, golden layer when baked.

Step 5: Bake

1. Bake: Place the casserole in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and bubbling.
2. Cool slightly: Remove the casserole from the oven and allow it to cool for a few minutes before serving.