Indulge in this heavenly Apple Pie with Soufflé Cream – a simple and incredibly tasty treat!

Apple Pie Dough (20 cm diameter):

• – 250g Flour
• – 1 tsp Baking Powder
• – 90g Butter
• – A pinch of Salt
• – 2 Egg yolks
• – 40g Sugar

 

Apple Layer:

• – 3 Apples (~500g)
• – 40g Sugar
• – 4-5 tbsp Lemon Juice

 

Soufflé Cream:

• – 2 Egg whites
• – 40g Sugar
• – 1 tsp Vanilla Sugar
• – 400g Natural Yogurt (or sour cream)
• – 30g Corn Starch

 

‍ Instructions:

1. For the dough, mix flour, baking powder, butter, a pinch of salt, egg yolks, and 40g of sugar until a smooth dough forms. Press into a 20 cm pie pan.

2. For the apple layer, slice the apples and mix them with 40g of sugar and lemon juice. Arrange them on the dough.

3. Bake at 170°C (338°F) for 40-45 minutes or until the apples are tender.

4. For the soufflé cream, beat 2 egg whites with 40g sugar and vanilla sugar until stiff peaks form.

5. Mix natural yogurt (or sour cream) with cornstarch and gently fold in the beaten egg whites.

6. Spread the soufflé cream over the baked apple pie.

7. Chill and enjoy your melt-in-your-mouth dessert!

Stuffed Sweet Potatoes with Burrata, Pesto & Walnuts ✨

Indulge in these roasted sweet potatoes topped with creamy burrata, vibrant pesto, and crunchy walnuts. The combination of flavors — sweet, savory, creamy, and nutty — makes this dish a stunning appetizer or satisfying side. Simple to make, yet impressively gourmet!

 

Prep Time: 10 minutes

Cooking Time: 45 minutes

Total Time: 55 minutes

Kcal: 380 per serving

️ Servings: 4

 

ts: 

• 4 medium sweet potatoes
• 2 balls burrata (about 8 oz each)
• 1/2 cup fresh basil pesto (store-bought or homemade)
• 1/4 cup walnuts, roughly chopped
• 2 tbsp olive oil
• Salt and freshly ground black pepper, to taste

Optional Garnish:

 

• Fresh basil leaves
• Drizzle of honey or balsamic glaze

:

Bake the Sweet Potatoes:

 

1. Preheat the oven to 400°F (200°C).
2. Wash the sweet potatoes, pierce them with a fork, and rub with olive oil.
3. Place on a baking sheet and bake for 40-45 minutes until tender.

Prepare the Toppings:

 

1. Roughly chop the walnuts and set them aside.
2. If using store-bought pesto, stir well before using.

Assemble the Dish:

 

1. Once the sweet potatoes are cooked, slice them open lengthwise.
2. Gently fluff the inside with a fork.
3. Place half a ball of burrata on each sweet potato.
4. Drizzle generously with pesto.
5. Sprinkle with chopped walnuts, salt, and freshly ground black pepper.

Serve:

 

1. Garnish with fresh basil leaves and a drizzle of honey or balsamic glaze, if desired.
2. Serve warm and enjoy the explosion of flavors!

Mini potato pizza recipe

Only a couple of items needed! Potatoes are very tasty and you will want to cook them repeatedly!

List of ingredients:

• 2 big eggs
• 200 milliliters of kefir
• 180 grams of flour
• 7 grams of baking powder
• 2 big potatoes
• 1 leek stalk
• 100 grams of diced ham 100 grams of grated hard mozzarella cheese
• A lot of new dill
• Add salt and pepper according to your preference.

 

Directions:

Before baking: Heat your oven to 180°C (350°F). Grease a rectangular baking dish or cover it with parchment paper.

 

Prepare the dough:

1. In a big bowl, mix the eggs and kefir well.
2. Put the flour and baking powder through a sieve into the egg mixture and mix well until the dough is smooth.

 

Get the vegetables and ham ready:

1. Peel and shred the potatoes. Cut the leek into thin slices.
2. In another bowl, mix the grated potatoes, sliced leeks, and chopped ham. Season with salt and pepper according to your preference.
3. Mix the ingredients together.
4. Mix the potato mixture into the batter well so that all the ingredients are evenly spread.

 

Put the cake together.

1. Pour the mix into the baking dish that has been prepared. Distribute evenly.
2. Put grated mozzarella cheese on top.
3. Cook in the oven for around 40 to 45 minutes until the top is golden and crispy.
4. Add a decoration and serve: Take out of the oven and allow to cool a bit. Sprinkle with freshly cut dill.

Easy microwave Malva pudding recipe

This quick and easy Malva pudding requires thirty-five minutes for preparation and cooking.

Ingredients:

• I cup of milk (250 ml)
• 1 cup of wheat flour – preferably self-raising
• 1 cup of sugar
• 2 tablespoons of margarine
• 1 egg
• 1 teaspoon of bicarbonate soda
• 1 teaspoon of apricot jam
• 15 ml of vinegar
• 1/2 cup of water
• 1 can of evaporated milk
• Traditional South African milk tartlets recipe

Instructions:

1. Mix margarine and three tablespoons of sugar until the mixture becomes creamy.
2. Add a teaspoon of apricot jam and the egg, and then whisk it into the mixture. After that, add a cup of self-raising flour to the mixture.
3. Dissolve a teaspoon of soda bicarbonate in a cup of milk and then add the milk to the flour mixture.
4. Next, add the vinegar and mix all the ingredients well.
5. Pour the mixture into a large microwave friendly dish. Microwave the mixture on high heat for about ten to twelve minutes. When ready, the outcome should be spongy and brown at the top.
6. For the sauce, dissolve four tablespoons of sugar in boiling water, and then add evaporated milk and stir.
7. Pour the sauce over the hot microwave Malva pudding.
8. The dessert will be ready, so you can serve it with ice cream or custard.

How to Make Broccoli and Cauliflower Delicious: A Spanish Twist

In this article, we’ll explore a delicious recipe for broccoli and cauliflower, taught to me by a friend from Spain. This vegetarian dish is not only nutritious but also bursting with flavors that will tantalize your taste buds.

 

Ingredients

• 900 grams of broccoli
• 450 grams of cauliflower
• 5 cups of milk
• Salt, to taste
• Onion, to taste
• 1 carrot
• 1 bell pepper
• 1 garlic clove
• 2 tablespoons of olive oil
• Parsley, to taste
• 200 grams of red cherry tomatoes

Preparation

Begin by thoroughly cleaning and washing the broccoli and cauliflower. Then, chop them into small pieces on a cutting board.

Cooking Process

1. In a pot, add the broccoli along with boiling water and season with salt. Pour in the milk and cook for approximately 3 minutes.
2. In another pot, place the cauliflower, add boiling water and milk, season with salt, and cook for about 5 minutes.

Sautéing Vegetables

Heat a non-stick skillet, drizzle some extra virgin olive oil, and add the chopped onion and carrot. Sauté for a few minutes until golden brown.

Final Touches

Drain the broccoli and cauliflower and transfer them to a pot. Add the diced bell peppers, chopped cherry tomatoes, and mix well. Then, add seasoning according to your taste.

Ingredients:

For the Chicken:

• 2 large boneless, skinless chicken breasts
• Salt and pepper to taste
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil

For the Pasta:

• 12 ounces pasta (penne, rigatoni, or fusilli work well)
• Salt for boiling water

For the Creamy Sauce:

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste

For Assembly:

• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley (optional, for garnish)

Instructions:

Prepare the Chicken:

1. Season the Chicken:
   Season the chicken breasts with salt, pepper, dried oregano, and dried basil on both sides. The herbs will infuse the chicken with a wonderful aroma and flavor.
2. Cook the Chicken:
   Heat olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the chicken breasts and cook for 5-7 minutes on each side, or until they are golden brown and cooked through. Remove the chicken from the skillet and let it rest. Once cooled, cut the chicken into bite-sized pieces.

Prepare the Pasta:

1. Cook the Pasta:
   Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta and set it aside. It’s important not to overcook the pasta as it will continue to cook in the oven later.

Prepare the Creamy Sauce:

1. Make the Roux:
   In a medium saucepan, melt the unsalted butter over medium heat. Add the all-purpose flour and whisk continuously for about 2 minutes to form a roux. The roux should be smooth and slightly bubbly but not browned.
2. Add Milk and Cream:
   Gradually whisk in the whole milk and heavy cream, ensuring there are no lumps. Continue to cook the mixture, whisking constantly, until it thickens, about 5-7 minutes. The sauce should be thick enough to coat the back of a spoon.
3. Season the Sauce:
   Add the grated Parmesan cheese, garlic powder, onion powder, salt, and pepper to the sauce. Stir until the cheese is fully melted and the sauce is smooth. Taste and adjust the seasoning if necessary.

Assemble the Dish:

1. Combine Pasta and Sauce:
   In a large mixing bowl, combine the cooked pasta, bite-sized chicken pieces, and the creamy sauce. Mix until the pasta and chicken are evenly coated with the sauce.
2. Prepare for Baking:
   Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Pour the pasta and chicken mixture into the prepared baking dish, spreading it out evenly.
3. Add the Cheese:
   Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the top of the pasta mixture. The cheese will melt and form a deliciously gooey topping as it bakes.

Bake the Dish:

1. Bake the Pasta:
   Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown. If you prefer a more golden and crispy top, you can broil the dish for an additional 2-3 minutes, keeping a close eye on it to prevent burning.

Serve and Garnish:

1. Garnish the Dish:
   Once the pasta is baked to perfection, remove it from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley for a pop of color and added freshness.
2. Serve:
   Serve the Baked Creamy Chicken Mozzarella Pasta hot, with a side of garlic bread or a fresh green salad for a complete meal. Enjoy the rich, creamy, and cheesy goodness in every bite.

Conclusion

Baked Creamy Chicken Mozzarella Pasta is a dish that brings comfort and joy with every spoonful. The tender chicken, perfectly cooked pasta, and luscious creamy sauce make this a standout recipe that is sure to become a family favorite. The ease of preparation and the delicious results make it an ideal choice for both weeknight dinners and special occasions. Whether you’re a novice cook or an experienced chef, this recipe is straightforward and rewarding, promising a delightful dining experience. Indulge in the creamy, cheesy, and flavorful delight of this pasta dish and savor the satisfaction it brings.

These crispy Parmesan chicken tenders are a perfect blend of crunch and flavor, ideal as an appetizer, snack, or main dish.

Coated in a golden, cheesy crust and served with dipping sauces, they are irresistible to both kids and adults alike.

Pair them with fries and your favorite sauces for a complete, crowd-pleasing meal!

Ingredients:

• 1 lb (450 g) chicken breasts, cut into strips
• 1 cup all-purpose flour
• 2 large eggs
• 1/4 cup milk
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• Vegetable oil for frying
• Fresh chopped chives (optional, for garnish)

Instructions:

1. Prepare the Breading Station:
   • Place the flour in a shallow dish.
   • In a second dish, whisk the eggs and milk together.

1. In a third dish, combine the panko breadcrumbs, Parmesan cheese, garlic powder, paprika, black pepper, and salt.
2. Coat the Chicken:
   • Dredge each chicken strip in the flour, shaking off excess.

1. Dip into the egg mixture, ensuring it’s fully coated.
2. Finally, press into the breadcrumb mixture, coating evenly.

1. Heat the Oil:
   Heat about 1 inch of vegetable oil in a deep skillet or frying pan over medium-high heat (approximately 350°F/175°C).

1. Fry the Chicken:
   • Carefully place the breaded chicken strips into the hot oil. Fry for 3-4 minutes per side or until golden brown and fully cooked (internal temperature should reach 165°F/74°C).
   • Remove and place on a plate lined with paper towels to drain excess oil.

1. Serve:
   Garnish with fresh chopped chives and serve immediately with your favorite dipping sauces (e.g., honey mustard, ranch, or spicy mayo).

Tips:

• For a healthier version, bake the tenders in a preheated oven at 400°F (200°C) for 20-25 minutes, flipping halfway through.

• Use an air fryer for a crispy texture with less oil—cook at 375°F (190°C) for 12-15 minutes.
• Add cayenne pepper or chili flakes for a spicy kick.

These chicken tenders are best enjoyed fresh but can also be reheated for a quick and easy meal. Bon appétit!

Tips

To achieve perfectly crispy Parmesan chicken tenders, start by using panko breadcrumbs mixed with grated Parmesan for the coating.

Panko creates a lighter, crunchier texture compared to regular breadcrumbs.

For extra crispiness, toast the breadcrumbs in a skillet with a touch of oil before coating the chicken.

This step ensures a golden-brown crust that’s both visually appealing and delicious.

When breading the tenders, use a three-step method: dredge in flour, dip in beaten eggs, and coat with the breadcrumb-Parmesan mixture.

Press the coating gently onto the chicken to ensure it sticks well.

Bake the tenders on a wire rack placed over a baking sheet for even heat distribution, or air fry them for a quicker, equally crispy alternative.

Variations

For a spicier version, add cayenne pepper, paprika, or chili flakes to the breadcrumb mixture.

You can also mix in Italian seasoning or fresh herbs like parsley and thyme for an aromatic twist.

Using garlic powder or onion powder in the coating adds another layer of flavor that complements the Parmesan beautifully.

For a gluten-free alternative, substitute the flour and breadcrumbs with almond flour or crushed gluten-free crackers.

If you prefer a dairy-free option, replace Parmesan with nutritional yeast for a cheesy flavor without the cheese.

Experiment with dipping sauces like marinara, honey mustard, or ranch to match different flavor profiles.

Conclusion

Crispy Parmesan chicken tenders are a deliciously satisfying dish that strikes the perfect balance between savory, cheesy flavors and a crunchy texture.

They’re easy to prepare and make for a versatile meal or snack that both kids and adults will love. With simple tips and techniques, you can replicate that restaurant-quality crispiness right in your kitchen.

Whether you stick to the classic recipe or try creative variations, these chicken tenders are bound to become a favorite in your household.

Serve them as an appetizer, main dish, or part of a party spread, and enjoy a dish that’s as fun to make as it is to eat.

Chinese-Style Savory-Stuffed Breakfast Pancakes, known as “Jian Bing” in Mandarin, are a popular and

traditional street food found throughout China and are particularly popular for breakfast. Offering a

perfect blend of textures and flavors, these crispy, savory pancakes combine a slightly chewy, crepe-

like base with a variety of fillings such as egg, fresh herbs, pickled vegetables, and a hoisin or chili

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sauce. The inclusion of crunchy ingredients like fried wonton or biscuit make it an irresistible option to

start your day. Here is a detailed recipe to recreate this delicious breakfast at home and invite a part

of Chinese street food culture into your kitchen.

Ingredients:
FOR THE BEAT:
• 1 cup all-purpose flour

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• 1 cup mung bean flour (or additional all-purpose flour if not available)

• 2 cups water

• pinch of salt

FOR THE FILLING:

• 4 large eggs

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• 2 tablespoons hoisin sauce

• 2 tablespoons hot sauce (adjust to taste)

• 1 cup finely chopped green onions

• 1 cup fresh cilantro, coarsely chopped

• 1 cup pickled vegetables (carrots, daikon, etc.), julienned

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• 4 crispy fried wontons or large crackers

• Cooking oil

Instructions:
1. PREPARE SMOKE:

• In a large bowl, whisk together all-purpose flour, mung bean flour, salt and water. Beat until the

dough is smooth and there are no lumps. Let it sit for about 15 minutes to ensure a smoother texture.

2.PREPARING THE CREPE:

• Heat a non-stick frying pan or crepe maker over medium heat. Brush the pan with a little oil to

prevent it from sticking.

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• Pour a ladleful of batter into the center of the mold. Immediately tilt and rotate the pan to spread

the batter into a thin, even layer, covering the bottom of the pan.

• Crack an egg onto the surface of the batter and quickly spread the egg with the back of a spoon or

spatula to coat the pancake.• Scatter some of the scallions over the egg, then let the pancake cook

until the edges begin to pull away from the pan and the bottom is lightly browned, about 1 to 2

minutes.

3. ADD FILLINGS:

• Drizzle hoisin sauce and chili sauce over the baked side of the pancake. Add a portion of the pickled

vegetables and fresh coriander.

• Place a crispy fried wonton or cookie in the center for the crunchy element.4. FOLD AND SERVE:

• Using a spatula, gently fold the pancake in half over the fillings, then fold again to form a quarter

circle. Press gently to compact the fillings and the crispy part.

• Place the pancake on a cutting board and cut into manageable pieces, or serve whole for an

authentic street food experience.

• Repeat the process with the remaining dough and fillings to make more pancakes.Serving these

delicious Chinese-style stuffed breakfast pancakes is sure to add a unique and delicious experience to

your morning routine. Each bite combines the soft, crispy texture of the pancake with the savory

flavors of the fillings, making it a delicious and filling breakfast option. You can customize the fillings

based on your preferences or dietary needs to add a personal touch to this classic Chinese street

food.