Ingredients:

• 3 large potatoes
• 1 white onion, chopped
• 1.6 pounds (750 grams) ground beef
• 1 teaspoon (15 ml) paprika
• 1 cup (100 grams) shredded mozzarella cheese
• 1 cup (250 ml) basic béchamel sauce
• Salt and pepper, to taste
• Fresh parsley, for garnish

For the Béchamel Sauce:

• • 4 cups (1 liter) milk
  • 5 tablespoons (75 grams) butter

• 4 tablespoons (48 grams) flour
• 2 teaspoons (10 ml) salt
• ½ teaspoon (3 ml) ground nutmeg

Instructions:

1. Prepare the Béchamel Sauce:

In a saucepan over medium-low heat, melt the butter. Stir in the flour and cook, stirring constantly, for about 6 minutes until a golden roux forms. Gradually whisk in the heated milk, ensuring the mixture is smooth. Bring it to a boil, then reduce heat and simmer for 10 minutes, stirring frequently. Season with salt and nutmeg, then set aside.

2. Preheat the Oven:

Preheat your oven to 400°F (200°C).

3. Prepare the Meat Mixture:

In a large bowl, mix the ground beef with paprika, chopped parsley, and chopped onion. Season with salt and pepper to taste. Combine thoroughly.

4. Cook the Potatoes:

Peel and boil the potatoes for about 7 minutes, just until they start to soften. Drain and slice them into rounds.

5. Assemble the Dish:

In a pie dish, arrange the potato slices in a single layer, creating a border around the edge. Shape the ground beef mixture into meatballs, about the size of an ice cream scoop, and place them inside the dish. Use the remaining potato slices to divide the meatballs into separate sections.

6. Add the Béchamel and Cheese:

Pour the prepared béchamel sauce over the meatballs and potatoes, filling each section. Top with shredded mozzarella cheese.

7. Bake:

Bake for approximately 15 minutes, or until the cheese is melted and golden.

8. Serve:

Garnish with fresh parsley and serve hot.

Caramelized Banana Chocolate Cake

Ingredients

For the Caramelized Bananas:

• 20 g (1 tablespoon) butter
• 20 g (1 tablespoon) sugar
• 2 ripe bananas (or plantains)

For the Cake Batter:

• 1 egg
• 50 g (¼ cup) sugar
• 8 g (1 teaspoon) vanilla sugar
• 50 ml (¼ cup) oil
• 100 ml (⅓ cup) milk
• 130 g (1 cup) wheat flour
• 20 g (2 tablespoons) cocoa powder
• 8 g (1 teaspoon) baking powder

Instructions

Caramelize the Bananas:

1. In a pan, melt 20 g of butter over medium-low heat. Add 20 g of sugar and stir until it begins to caramelize (about 2 minutes).
2. Peel and slice the 2 bananas (or plantains) into thin slices and add them to the pan. Cook for about 15-20 minutes until they are golden and soft, turning them halfway through. Once the bananas are caramelized, set them aside to cool slightly.

Prepare the Cake Batter:

1. In a large bowl, whisk together 1 egg, 50 g sugar, and 8 g vanilla sugar until well combined.
2. Add 50 ml oil and 100 ml milk to the mixture and stir until smooth.
3. Sift together 130 g wheat flour, 20 g cocoa powder, and 8 g baking powder. Gradually fold the dry ingredients into the wet ingredients until a smooth batter forms.

Assemble the Cake:

1. Preheat your oven to 350°F (180°C).
2. In a greased cake pan, layer the caramelized bananas evenly across the bottom.
3. Pour the cake batter over the bananas and smooth it out evenly.
4. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out clean.

Serve:

1. Allow the cake to cool for 10 minutes before transferring it to a wire rack to cool completely.
2. Serve warm or at room temperature. The caramelized bananas on the bottom will have created a delightful, sweet topping once flipped.

Ingredients:

1 pound ground beef

½ pound ground beef or Italian sausage

2 tablespoons butter

8 ounces mushrooms, thickly sliced ​​

½ yellow onion, finely chopped

2 cloves garlic, minced

½ teaspoon marjoram

3 cups marinara

kosher salt and freshly ground black Pepper

6 English muffins

2 ounces diced pepperoni

1 ½ cups shredded mozzarella cheese

PREPARATION:

Brown ground beef and ground sausage in a large skillet over medium-high heat. When the browning process is

about halfway done, add butter, mushrooms, and onions. Cook until the meat and mushrooms are golden brown

and the onions are soft.

Turn the heat to medium-low. Add the garlic and marjoram and cook, stirring constantly, for 1 minute.Add the

marinara. Season with kosher salt and freshly ground black pepper. Continue simmering for about 7-10 minutes.

Meanwhile, divide and toast the English muffins on a foil-covered baking sheet under the broiler. Divide the meat

mixture evenly among the toasted muffins.Top with diced pepperoni and sprinkle with mozzarella. divide into

equal parts. Place under the broiler for about 2-3 minutes or until the cheese melts.

Clues

Broilers are unpredictable, so stay close and monitor the situation.

Pizza sauce can be replaced with marinara sauce. The marinara is a little thinner than pizza sauce, so I let it

simmer for a few minutes to thicken and blend all the flavors.

Stack the peppers and cut them in half or quarters. Use as much as you like.Be sure to toast the English muffins

before placing them on top of the meat mixture. It really helps keep them from getting soaked.

Parchment paper can catch fire, so it’s best to place aluminum foil under the grill.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced

power.Freeze in a heavy-duty freezer container or freezer bag for up to 3 months. Thaw in the refrigerator

Enjoy !

Baked Zucchini with Cheese, Walnuts, and Dill

Ingredients

• 1 zucchini, sliced
• Salt, to taste
• 1 tsp dried garlic
• 1 tsp paprika
• 30 g olive oil
• 100 g cheese, grated
• 50 g walnuts, chopped
• Fresh dill, chopped
• 30 g mayonnaise

Directions

Prepare the Zucchini:

1. Preheat the oven to 180°C (356°F).
2. Slice the zucchini into even rounds and place them on a baking tray.
3. Season with salt, dried garlic, and paprika. Drizzle olive oil over the zucchini slices.
4. Bake in the oven for 15 minutes.

Add the Toppings:

1. Remove the zucchini from the oven and sprinkle grated cheese over each slice.
2. Add chopped walnuts and a dollop of mayonnaise to each piece.
3. Garnish with fresh dill.

Final Bake:

Return the tray to the oven and bake for another 15 minutes, or until the cheese is melted and golden.

Serve:

Let the zucchini cool slightly before serving. Enjoy warm as a side or main dish.

Mango Loaf Cake

Ingredients

For the Mango Loaf Cake:

• Mango Chunks: 1 ½ cups (fresh or frozen)
• Milk: ½ cup
• Vinegar: 1 tablespoon
• All-purpose Flour: 1 ½ cups
• Cornflour (Cornstarch): 2 tablespoons
• Baking Powder: 1 teaspoon
• Baking Soda: ½ teaspoon
• Himalayan Pink Salt: ¼ teaspoon

Step-by-Step Instructions

Step 1: Prepare the Mango Puree

Begin by blending the mango chunks and milk together to form a smooth mango puree. If you’re using frozen mangoes, ensure they are properly thawed before blending. This will be the base for the cake’s moist texture and mango flavor.

Step 2: Make the Buttermilk

Add the vinegar to the milk mixture and stir it well. Let it sit for 5-10 minutes, allowing it to curdle slightly. This will create a makeshift buttermilk that adds extra richness and tenderness to the cake.

Step 3: Dry Ingredients

In a separate large mixing bowl, sift together the all-purpose flour, cornflour, baking powder, baking soda, and Himalayan pink salt. Sifting ensures there are no lumps in the dry ingredients and that the leavening agents are evenly distributed throughout the flour.

Step 4: Combine Wet and Dry Ingredients

Create a well in the center of your dry ingredients. Slowly pour in the mango mixture (milk and mango puree), and gently fold it together with a spatula or whisk until fully combined. Be careful not to over-mix, as this can lead to a denser texture.

Step 5: Prepare the Baking Pan

Preheat the oven to 350°F (175°C). Grease and line a loaf pan (approximately 9×5 inches) with parchment paper, making sure there’s enough paper to hang over the sides, which will help you remove the cake after baking.

Step 6: Bake the Cake

Pour the cake batter into the prepared loaf pan. Smooth the top with a spatula for an even surface.

Place the pan in the center of the oven and bake for 45-50 minutes or until a toothpick or cake tester inserted into the center comes out clean.

Step 7: Cool and Serve

Once baked, allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This prevents the cake from becoming soggy by allowing air to circulate around it.

Cheesy Breakfast Casserole: A Hearty Start to Your Day

Introduction

The image showcases a mouthwatering cheesy breakfast casserole, perfect for a hearty and satisfying start to the day.

This casserole is packed with layers of savory ingredients, including eggs, cheese, sausage, and vegetables, making it an ideal dish for breakfast or brunch gatherings.

Ingredients

Base Ingredients:

• 8 large eggs
• 2 cups milk
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 pound breakfast sausage, cooked and crumbled
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 medium onion, diced
• 2 cups cubed bread (preferably day-old)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika

Instructions

Step 1: Prepare the Ingredients

Preheat Oven:

Preheat your oven to 350°F (175°C).

Cook Sausage:

In a skillet over medium heat, cook the breakfast sausage until browned and crumbled. Remove from heat and drain any excess fat.

Dice Vegetables:

Dice the red and green bell peppers and onion. Set aside.

Step 2: Assemble the Casserole

Mix Eggs and Milk:

In a large bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and paprika.

Combine Ingredients:

Add the cooked sausage, diced bell peppers, onion, and cubed bread to the egg mixture. Stir to combine.

Add Cheese:

Stir in half of the shredded cheddar and mozzarella cheese into the mixture.

Pour into Baking Dish:

Pour the mixture into a greased 9×13 inch baking dish, spreading it out evenly.

Top with Cheese:

Sprinkle the remaining cheddar and mozzarella cheese on top of the casserole.

Step 3: Bake the Casserole

Bake:

Bake in the preheated oven for 45-50 minutes, or until the casserole is set in the center and the top is golden brown.

Cool and Serve:

Allow the casserole to cool for a few minutes before slicing and serving.

Tips for Best Results

• Day-Old Bread: Using day-old bread helps absorb the egg mixture better, creating a more cohesive casserole.
• Vegetable Variations: Feel free to add or substitute vegetables such as mushrooms, spinach, or tomatoes to customize the casserole to your taste.
• Cheese Varieties: Experiment with different types of cheese like pepper jack or Swiss for a unique flavor.

Conclusion

This cheesy breakfast casserole is a delightful and versatile dish, perfect for feeding a crowd or preparing ahead of time for busy mornings.

With its rich blend of flavors and textures, it’s sure to become a family favorite.

Zucchini and Oatmeal Patties with Bavarian Sausages Recipe

Ingredients:

• 2 eggs
• 100 g (1 cup) oat flakes
• Smoked paprika (to taste)
• 1/2 teaspoon turmeric
• 1 zucchini, grated
• 50 g (1/2 cup) cheese, grated
• Dill (to taste)
• 150 g (5.3 oz) Bavarian sausages, chopped
• 1 onion, finely chopped
• 1 clove of garlic, minced
• 3 potatoes, grated
• 2 eggs
• Black pepper (to taste)
• Italian herbal blend (to taste)
• 70 g (1/2 cup) flour
• Vegetable oil (for frying)
• Salt (to taste)

For the Sauce:

• 2 tablespoons sour cream
• 1 tablespoon mayonnaise
• 1 tablespoon lemon juice
• 2 tablespoons soy sauce
• 1 teaspoon ginger, grated

Directions:

Prepare Ingredients:

In a bowl, mix 100 g oat flakes, smoked paprika, and 1/2 teaspoon turmeric. Add grated zucchini and salt. Let rest for 15 minutes.

Combine Ingredients:

Add grated cheese, dill, chopped Bavarian sausages, finely chopped onion, minced garlic, grated potatoes, 2 eggs, black pepper, and Italian herbal blend to the zucchini mixture. Mix well.

Form Patties:

Add 70 g flour to the mixture and combine until it forms a batter. Heat vegetable oil in a pan. Shape the mixture into patties and fry for 3-4 minutes on each side until golden brown.

Prepare Sauce:

In a small bowl, mix 2 tablespoons sour cream, 1 tablespoon mayonnaise, 1 tablespoon lemon juice, 2 tablespoons soy sauce, and 1 teaspoon grated ginger. Serve the patties with the sauce.

Here’s how to make it:

Ingredients:
2 lobster tails
1 cup unsalted butter, melted
3 garlic cloves, minced
1 tbsp lemon juice
1 tsp paprika
Salt and pepper to taste
Fresh parsley, for garnish
Lemon wedges, for serving

1 lb sea scallops, patted dry
2 tbsp unsalted butter
2 garlic cloves, minced
1 tbsp olive oil
Salt and pepper to taste
Fresh parsley, for garnish

Preparation:
Start by preheating your broiler. Cut through the top of each lobster shell and pull the meat out, resting it on top.

Cooking:
Combine melted butter, garlic, lemon juice, paprika, salt, and pepper, then brush this mixture over the lobster. Broil for 8-10 minutes, basting with more butter halfway.

In a skillet, heat olive oil and season the scallops with salt and pepper, searing them for 2-3 minutes on each side. Melt butter in the same skillet, add garlic, and cook for 1 minute before coating the scallops in the garlic butter.

Final touches:
Garnish both the lobster and scallops with fresh parsley and serve with lemon wedges.

Serving:
Serve the lobster and scallops together, ideally on a warm plate for a stunning presentation.

Are you ready to indulge in this ocean-inspired feast?

Prep Time: 10 mins | Total Time: 20 mins | Servings: 2

Crispy Potato Croquettes with Cheese Sauce

Ingredients

For the Potato Croquettes:

• 700 g (1.5 lbs) potatoes, peeled and boiled
• 1 tsp salt
• 25 g (2 tbsp) cornstarch
• 2 eggs, beaten
• 100 g (1 cup) breadcrumbs

For the Cheese Sauce:

• 20 g (1.5 tbsp) unsalted butter
• 1 tsp wheat flour
• 1/4 tsp chili powder
• 125 ml (1/2 cup) milk
• 75 g (2.5 oz) cheddar cheese, shredded
• 1 tsp hot sauce (optional)

Directions

Step 1: Prepare the Potato Mixture

1. Boil the potatoes until soft, then drain and mash until smooth.
2. Add salt and cornstarch, mixing until well combined.
3. Let the mixture cool slightly for easier handling.

Step 2: Shape the Croquettes

1. Form the potato mixture into small oval or cylindrical shapes.
2. Dip each croquette into the beaten eggs, ensuring it’s fully coated.
3. Roll the coated croquettes in breadcrumbs until evenly covered.

Step 3: Fry the Croquettes

1. Heat oil in a deep frying pan or pot to 180°C (350°F).
2. Fry the croquettes in batches until golden brown and crispy, about 3–4 minutes per batch.
3. Drain on paper towels to remove excess oil.
4. Step 4: Make the Cheese Sauce

1. Melt butter in a small saucepan over medium heat.
2. Stir in the wheat flour and chili powder, cooking for 1 minute until smooth.
3. Gradually add milk, whisking constantly to prevent lumps.
4. Cook until the mixture thickens slightly, about 2–3 minutes.
5. Add cheddar cheese and stir until melted and smooth.
6. Stir in hot sauce for extra spice (optional).

Step 5: Serve

Serve the crispy potato croquettes hot with the creamy cheese sauce for dipping.

A lemon cake to die for represents the highest level of skill in baking where simple ingredients are converted into a mixture of taste and feeling that shocks. This fascination exceeds boundaries and is liked by sweet lovers around the world. Whether it appears on the table as a center-piece during celebrations or acts as a comforting treat in lazy afternoons, it never ceases to amaze people.

This cake has got such an amazing blend of sourness with sweetness through its lively citrus nature and tender crumb that one might cherish till death does them part. Every bite brings together tangy sugariness with velvety finish thus making every morsel refreshing yet exquisite at once. No wonder why each component within this dessert from its damp inside down to juicy gloss is made perfect so as not only to satisfy but also arouse all taste buds on their way down this culinary adventure!

Apart from being delicious, a lemon cake to die for brings back memories and gives comfort, reminding us of those special times we spent with our dear ones. This warmth it provides during family gatherings or even small parties sweetens life at momentous events, cementing relationships beyond time. More than just a baked good — love, happiness and unity stand as its meaning.

When it comes to homemade baking; no other treats compare with eating a piece of lemon cake to die for. The simplicity behind this creation hides an amazing influence that will be felt in the next generations through their taste buds. So don’t worry if you are not very good at cooking: let yourself be enchanted by eternal desserts like these and enjoy every single bit of them while they last!

Ingredients:

For cake:

   1 cup and a half of multi-purpose flour

   1.5 tsp baking powder

   .25 tsp baking soda

   .25 tsp salt

   Half a cup of softened unsalted butter
   
   1 cup granulated sugar

   Two large eggs

 One half of buttermilk

Two tablespoons grated lemon zest
 
One quarter cup fresh lemon juice

For glaze:

 One cup powdered sugar
 
2-3 tablespoons fresh lemon juice
 
One tablespoon grated zest (optional, for garnish)

Instructions:

Preheat the oven to three hundred fifty degrees Fahrenheit (175 Celsius). Grease or line with parchment paper a round 9-inch cake pan.

In another bowl combine flour, baking powder, baking soda and salt. Set aside.

In a big bowl, beat together the butter and sugar until they are light and fluffy. Then add the eggs one at a time beating well after each addition.

Stir together buttermilk, lemon zest and juice until thoroughly mixed.

Gradually pour the wet ingredients into the dry ones while mixing until barely joined. Take care not to overmix.

   Empty out the batter into the prepared cake pan and even its surface with a spatula.

   Bake in preheated oven for 25-30 minutes or until a toothpick inserted into center comes out clean.

   While this cake is baking, prepare the glaze. You should smooth powdered sugar and lemon juice together in a small bowl using a whisk. If needed, adjust consistency by adding more lemon juice.

   Once baked, remove from oven and let sit in pan for 10 minutes before transferring to wire rack where it can cool completely.

   After cooling off, drizzle lemon glaze over top of cake so that some should run down sides too; sprinkle additional zest if desired for garnish.

   Slice up your deadly delicious lemon cake–every juicy bite!

Recipe makes one nine-inch round cake which serves about eight to ten people. Adjust baking time accordingly when using different sized or shaped pans.

Ingredients:

3 big onions, cut into thin slices.

4 tablespoons of butter without salt

2 pieces of garlic, chopped

1 small spoonful of sugar

1 small spoon of salt

1 cup of white wine

4 cups of beef broth

1 tablespoon of thyme leaves freshly picked.

1 leaf from the bay tree

12 ounces of pasta (fusilli or campanelle are good choices).

1 cup of shredded Gruyère cheese

Add salt and pepper according to your preference.

Fresh parsley, chopped for decoration.

Instructions:

In a big pot, melt the butter on medium heat. Put the cut onions, sugar, and salt in the pan, mix well so the onions are covered in butter.

Cook the onions, stirring occasionally, for around 30 minutes until they turn a deep brown color and become golden.

3. Put the chopped garlic in the pan and cook for one more minute until it smells good.

Add white wine to the pot to remove any browned bits from the bottom. Cook until most of the wine has evaporated, approximately 5 minutes.

5. Pour in the beef broth, thyme, and bay leaf, and let it simmer. Cook for an additional 10 minutes so the flavors can mix together.

6. While the broth is heating gently, cook the pasta following the instructions on the package until it is firm to the bite. Drain the liquid and put it to the side.

Take out the bay leaf from the broth, and then mix in the cooked pasta. Add salt and pepper to your liking.

Serve the pasta and broth in bowls, and sprinkle grated Gruyère cheese on top. If you want, you can briefly broil the dish to melt and lightly brown the cheese on top.

Add some chopped fresh parsley on top before you serve.

Different Types and Advice

Enjoy!

Ingredients
– 200g flour
– 200g of sugar
– 75g unsweetened cocoa powder
– 1½ teaspoons baking powder
– ½ teaspoon baking soda
– ¼ teaspoon salt
– 2 large eggs
– 240ml of milk
– 120ml of vegetable oil
– 2 teaspoons vanilla extract
– 240ml of boiling water
– 200g miniature marshmallows
– Chocolate coating (optional)
Instructions
1. *Preheat the Oven:*

to. Preheat your oven to 175°C.
b. Grease and flour a 23cm diameter cake tin.
2. *Prepare the Dough:*

to. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
b. Add the eggs, milk, vegetable oil and vanilla. Mix well until you obtain a homogeneous mass.
c. Add the boiling water and mix well (the dough will be quite liquid).
3. *Bake the Cake:*
to. Pour the batter into the prepared pan.
b. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
4. *Add Marshmallows:*
to. When the cake is ready, remove the pan from the oven and distribute the miniature marshmallows evenly on top.
b. Return the cake to the oven for about 3-5 minutes, or until the marshmallows are golden and melted.
5. *Cool and Serve:*
to. Let the cake cool in the pan for at least 20 minutes before unmolding.
b. If desired, pour chocolate icing over cake before serving

Ingredients:

• • 3 medium eggs
  • 100 grams (1/2 cup) butter
  • 100 grams (1/2 cup) sugar (adjust to taste)

• • Approximately 310 grams (2 1/2 cups) wheat flour
  • 1.5 teaspoons baking powder
  • A pinch of salt

• • Vanilla extract (to taste)
  • 2 apples (400-500 grams), peeled, cored, and diced
  • 30 grams (1/4 cup) dried cherries, raisins, or nuts (optional)

Directions:

1. 1. Preheat Oven: Preheat your oven to 180°C (350°F). Grease and flour a baking pan.
   2. Prepare Batter: In a bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

1. 1. Mix Dry Ingredients: In a separate bowl, combine flour, baking powder, and salt. Gradually add to the butter mixture, mixing until just combined.
   2. Add Apples and Mix-ins: Fold in the diced apples and dried cherries, raisins, or nuts if using.
   3. Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

1. Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Enjoy!

Serving Suggestions:

• • Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.

• Pair with a cup of tea or coffee for a delightful afternoon treat.

Cooking Tips:

• • For a richer flavor, use brown sugar instead of white sugar.

• Ensure apples are well-diced to distribute evenly throughout the batter.

Nutritional Benefits:

• • Apples add natural sweetness and fiber.

• Dried cherries or raisins contribute antioxidants and vitamins.

Dietary Information:

• • Contains dairy and eggs.

• Can be adapted to be dairy-free by using a non-dairy butter substitute.

Nutritional Facts (per serving, approximate):

• • Calories: 250

• • Protein: 4g
  • Carbohydrates: 35g
  • Fat: 12g

Storage:

• • Store in an airtight container at room temperature for up to 3 days.
  • Refrigerate for longer storage up to 1 week.

Why You’ll Love This Recipe:

• • Easy to make with everyday ingredients.
  • Perfectly combines fruity and sweet flavors.

• Great for both casual and special occasions.