Ingredients:

1 apple
Juice of half a lemon
1 tablespoon of sugar
1 tablespoon of butter
A sprinkle of cinnamon
1 tablespoon of apricot jam
For the batter:

3 eggs
150 g of sugar
Pinch of salt
8 g of vanilla sugar
120 ml of oil
150 ml of milk
250 g of flour
16 g of baking powder
Powdered sugar (for garnish)
Instructions:

Preheat your oven to 180°C (350°F).

Peel and slice the apple into thin wedges. Toss the apple slices with lemon juice, sugar, and cinnamon.

In a skillet, melt the butter over medium heat. Add the apple slices and cook until they start to soften, about 3-4 minutes. Remove from heat and set aside.

In a mixing bowl, beat the eggs with sugar, salt, and vanilla sugar until creamy.

Gradually add oil and milk to the egg mixture, stirring continuously.

Sift in the flour and baking powder, then mix until smooth.

Grease a baking dish and pour half of the batter into it.

Arrange the cooked apple slices evenly over the batter.

Spoon the apricot jam over the apples.

Pour the remaining batter over the apples and spread it evenly.

Bake in the preheated oven for about 30-35 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

Let it cool slightly, then dust with powdered sugar before serving.

Enjoy your delicious apple pie in minutes!

Scalloped Potatoes are an easy classic recipe, perfect for your Easter dinner, Christmas, Thanksgiving or even just for Sunday dinner.

Specifically, these scalloped potatoes (which are technically potatoes au gratin). In my humble opinion, they are simply the best. And in the years since I originally posted this recipe here on the blog, thousands of you have also tried them and agreed! So today, I thought I’d bump this recipe back to the top of the stack for those of you who might be new to the blog and looking for a tried and true recipe to make this weekend. As someone who has made these dozens and dozens of times, I can vouch — they won’t let you down.

Ingredients

• 4cups thinly sliced potatoes
• 3tablespoons butter
• 3tablespoons flour
• 1 1⁄2cups milk
• 1teaspoon salt
• 1dash cayenne pepper
• 1cup grated sharp cheddar cheese
• 1⁄2cup grated cheese, to sprinkle on top

Preparation

In a small sauce pan, melt butter and blend in flour.
Let sit for a minute.
Add all of cold milk, stirring with a whisk.
Season with salt and cayenne.
Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
Reduce heat and stir in cheese.
Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
Pour half of cheese sauce over potatoes.
Repeat with second layer of potatoes and cheese sauce.
Sprinkle the remaining cheese on top.
Top with some paprika for color.
Bake uncovered for about 1 hour at 350°F.

Ingredients

2 large zucchinis, thinly sliced
1 cup ricotta cheese
1 egg
1/2 cup grated Parmesan cheese
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup marinara sauce
1 cup shredded mozzarella cheese
Olive oil for greasing

Preparation

Preheat your oven to 375°F (190°C). Lightly grease a muffin tin with olive oil.
Thinly slice the zucchinis lengthwise using a mandoline or a sharp knife. Set aside.
In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, dried basil, dried oregano, garlic powder, salt, and black pepper. Mix until well blended.
Place one zucchini slice at the bottom of each muffin tin cup. Top with a small spoonful of the ricotta mixture, followed by a small dollop of marinara sauce, and a sprinkle of shredded mozzarella cheese.
Repeat the layering process (zucchini, ricotta mixture, marinara sauce, mozzarella cheese) until the muffin cups are full, finishing with a layer of mozzarella cheese on top.
Bake in the preheated oven for about 20-25 minutes, or until the tops are golden and bubbly.
Let the lasagna bites cool for a few minutes before removing them from the muffin tin. Serve warm and enjoy!

Variations & Tips
For a meatier version, add in layers of browned ground beef or Italian sausage. You can also mix in some chopped spinach into the ricotta mixture for added greens. For a spicier kick, try adding a pinch of crushed red pepper flakes to the marinara sauce.

Ingredients

+8 people
° 1 packet of tea biscuits
°125gm soft butter
°125gm dark chocolate paste
°60 grams of sugar
° 3 espresso coffee
°1 egg

Preparation

Start by preparing the chocolate buttercream: melt the chocolate and let it cool.Meanwhile, beat the softened butter with the whole egg then the sugar. Once the mixture is homogeneous, add the melted chocolate little by little. The butter is ready to use.
2
Let’s start assembling the cake, first we dip a small piece of biscuit in cold It is better to dip it again as soon as you put it on the plate with a brush. Put them side by side in a serving dish, and moreover pay attention to the choice of dish as it will be used for serving!
3
The first layer of soaked biscuits is laid out, we can spread butter cream on it, I do this with a knife, being careful not to crush the biscuits. The first layer is complete, just start over until you run out of stock: a layer of biscuits a layer of buttercream.
4
Once you have the last layer of cookies on, cover them completely with buttercream.
Then cover with aluminum foil and refrigerate for 24 hours, or at least 48 hours if possible.
Taking it out of fridge half an 1h before serve.

Enjoy!

These Sliced Baked Potatoes are Hassleback-style cooked. This signifies that they haven’t been baked yet. They are sliced vertically from top to bottom. They’re then roasted until they’re golden brown. On a plate, this is absolute perfection. Potatoes are the ideal side dish for any meat entrée. The single potato can be prepared in a variety of ways.

Ingredients

• 4 medium potatoes, Russet is what I used
• ¼ tsp salt
• ⅛ tsp pepper
• ⅛ tsp cayenne pepper
• ⅛ tsp garlic
• ⅛ tsp paprika
• 4 to 6 tbsp olive oil

Preparation

1. Wash and dry the potatoes
2. Slice the potato no more than halfway down side to side. (you can also do the slices at angles to get a crispier potato)
3. Preheat the oven to 400*
4. Mix the seasoning all together.
5. Spritz the potatoes with olive oil
6. Sprinkle the seasoning mixture evenly over the potatoes
7. Set the potatoes on a parchment lined baking tray
8. Bake 40 to 45 minutes

Enjoy!

Ingredients:

For Flatbreads:

350g Flour

1 Teaspoon Baking Powder

A little Salt

60ml Oil

120ml Water

For Brushing:

Pressed Garlic (adjust quantity to taste)

Best Egg Rolls

Introduction

Egg rolls are a popular appetizer in Chinese-American cuisine, beloved for their crispy exterior and flavorful filling. Making egg rolls at home allows you to enjoy them fresh and customize the ingredients to your liking. Here’s a comprehensive recipe to help you create the best egg rolls, perfect for any occasion.

Ingredients

For the filling:

• 1 lb (450g) ground pork or chicken
• 2 cups shredded cabbage
• 1 cup shredded carrots
• 1 cup bean sprouts
• 3 green onions, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1 teaspoon grated ginger
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt

For the egg rolls:

• 20 egg roll wrappers
• 1 egg, beaten (for sealing)
• Oil for frying

Instructions

Prepare the filling:

1. 1. Cook the meat: In a large skillet or wok, cook the ground pork or chicken over medium heat until fully cooked, breaking it up into small pieces.

1. Add vegetables: Add the cabbage, carrots, bean sprouts, and green onions to the skillet. Cook for about 5-7 minutes until the vegetables are tender.
2. Season the filling: Stir in the garlic, soy sauce, oyster sauce, sesame oil, ginger, black pepper, and salt. Cook for an additional 2-3 minutes, allowing the flavors to meld. Remove from heat and let it cool slightly.

Assemble the egg rolls:

1. Prepare the wrappers: Place an egg roll wrapper on a clean, dry surface with one of the corners pointing towards you (like a diamond shape).
2. Add the filling: Spoon about 2 tablespoons of the filling onto the center of the wrapper.
3. Fold and roll: Fold the bottom corner over the filling, then fold in the sides, and roll up tightly. Brush a little beaten egg on the top corner to seal the egg roll. Repeat with the remaining wrappers and filling.

Fry the egg rolls:

1. Heat the oil: In a large, deep skillet or pot, heat about 2 inches of oil to 350°F (175°C).
2. Fry the egg rolls: Carefully place a few egg rolls in the hot oil, being careful not to overcrowd the skillet. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy.
3. Drain and serve: Remove the egg rolls with a slotted spoon and drain on paper towels. Serve hot with your favorite dipping sauce.

Tips for Success

• Prevent sogginess: Ensure the filling is not too wet by draining any excess liquid before wrapping.
• Seal well: Make sure the egg rolls are sealed tightly to prevent them from bursting open during frying.
• Maintain oil temperature: Keep the oil temperature consistent to ensure even frying. Too low, and the egg rolls will absorb too much oil; too high, and they will brown too quickly on the outside without cooking through.

Conclusion

Making egg rolls at home can be a fun and rewarding experience. With this recipe, you’ll achieve perfectly crispy and delicious egg rolls every time. Enjoy them as an appetizer, snack, or even a main dish, and impress your friends and family with your culinary skills!

 Ingredients:
​
 4 boneless, skinless chicken breasts
 1/3 cup honey
 1/4 cup Dijon mustard
 1/4 cup whole grain mustard
 2 tablespoons olive oil
 1 tablespoon lemon juice
 1 teaspoon garlic powder
 1/2 teaspoon paprika
 Salt and pepper to taste
 Fresh parsley for garnish (optional)
​
 Instructions:
​
 In a medium bowl, whisk together honey, Dijon mustard, whole grain mustard, olive oil, lemon juice, garlic powder, paprika, salt, and pepper. 
 Place the chicken breasts in a large resealable bag or shallow dish. 
 Pour half of the honey mustard marinade over the chicken, reserving the other half for later. 
 Seal the bag or cover the dish, and refrigerate the chicken for at least 30 minutes to marinate. 
 Preheat your grill to medium-high heat. 
 Remove the chicken from the marinade and discard the used marinade. 
 Grill the chicken for 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (74°C). 
 During the last few minutes of grilling, brush the reserved marinade over the chicken to glaze it. 
 Remove the chicken from the grill and let it rest for a few minutes before serving. 
 Garnish with fresh parsley, if desired, and serve. 
​
Notes:
​
 For a more intense flavor, marinate the chicken overnight. 
 This dish pairs well with a side of grilled vegetables or a fresh salad. 
​
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Servings: 4 servings

Ingredients:
●1/4 cup cold water
●2 1/2 teaspoons unflavored gelatin
●2 cups heavy cream
●1/2 cup sugar
●1/2 teaspoon vanilla extract
●1/4 cup caramel sauce
●1/2 cup fresh raspberries
●2 tablespoons raspberry jam

Directions:
●Sprinkle the gelatin over the cold water in a small bowl and let stand for 5 minutes to soften.
●In a saucepan, combine the heavy cream and sugar, and bring to a simmer over medium heat. Remove from heat once the sugar is dissolved.
●Add the softened gelatin to the hot cream mixture, stirring until the gelatin is completely dissolved.
●Stir in the vanilla extract and caramel sauce.
●Pour the mixture into individual molds or ramekins. Chill in the refrigerator for at least 4 hours, or until set.
●For the raspberry sauce, mash the raspberries with raspberry jam in a small bowl.
●To serve, invert each panna cotta onto a plate and top with raspberry sauce.

Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 4 hours 25 minutes | Kcal: 350 kcal | Servings: 4 servings

Ingredients:
2 boxes Vanilla Wafers
6 to 8 bananas, sliced
2 cups milk
1 (5 oz.) box French Vanilla pudding
1 (8 oz.) package cream cheese
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) container frozen whipped topping, thawed, or an equal amount of sweetened whipped cream
Instructions:
Step 1: Prepare the Base
Line the bottom of a 13×9 inch dish with one bag of vanilla wafers. Slice the bananas and layer them on top of the cookies.
Step 2: Make the Pudding
In a bowl, combine the milk and French vanilla pudding mix. Blend well using a handheld electric mixer until the mixture is smooth and thick.
Step 3: Create the Cream Cheese Mixture
In another bowl, combine the cream cheese and sweetened condensed milk. Mix until the mixture is smooth and creamy. Fold the whipped topping into the cream cheese mixture gently to maintain its light and airy texture.
Step 4: Combine and Layer
Add the cream cheese mixture to the prepared pudding mixture and stir until well blended. Pour this mixture over the layer of cookies and bananas in the dish. Spread it evenly to cover all the bananas and cookies.
Step 5: Final Touches
Cover the top of the pudding with the remaining bag of vanilla wafers. This adds a delightful crunch to each bite.
Step 6: Chill and Serve
Refrigerate the banana pudding until it’s ready to serve. Chilling it allows the flavors to meld together beautifully, making it even more delicious.