Ingredients:

500 ml (about 2 cups) whipped cream

150 grams (about 2/3 cup) condensed milk

100 grams (about 3/4 cup) strawberries, cut into small cubes

Instructions:

In a mixing bowl, whip the whipped cream until it forms stiff peaks.

Gently fold in the condensed milk until well combined.

Add the diced strawberries and fold them into the mixture.

Transfer the mixture into a freezer-safe container and smooth the top.

Cover the container and freeze for at least 4 hours, or until firm.

Once frozen, scoop the ice cream into bowls and serve.

Refrigerating the mixture for a couple of hours before freezing can help enhance the flavors, but if you’re short on time, you can skip this step. Enjoy your homemade dessert!

Ingredients

For the base:

100g chocolate chip cookies

Juice of 1 orange (about 50 ml)

For the cream:

400 ml of milk

Zest of 1 lemon

1 teaspoon of vanilla sugar

2 egg yolks

30 g of powdered sugar

25 g cornstarch

Juice of 1 lemon (about 30 ml)

70 g of condensed milk

To decorate:

Cinnamon

Cocoa

Grated chocolate

preparation

Prepare the base:

Crush 100 g of chocolate chip cookies until you obtain fine crumbs.

Squeeze the juice from one orange, which should yield about 50ml of juice.

Mix the cookie crumbs with the orange juice until well combined.

Press the mixture into the bottom of individual ramekins or a large ramekin to create the dessert base.

Prepare the cream:

In a saucepan, heat 400 ml of milk with the zest of a lemon and 1 teaspoon of vanilla sugar. Cook, stirring constantly, until boiling.

Strain the milk to remove the lemon zest.

In a bowl, beat 2 egg yolks with 30 g of caster sugar and 25 g of cornstarch.

Slowly add the hot milk to the egg mixture, whisking constantly to prevent the eggs from cooking.

Return the mixture to the saucepan and cook, stirring constantly, until thickened.

Let the cream cool.

Add the juice of one lemon (about 30 ml) and 70 g of condensed milk to the cooled cream. Beat until well combined.

Assembly and decoration:

Pour the cream onto the biscuit base in the molds.

Sprinkle with cinnamon, cocoa and grated chocolate.

Place the molds in the refrigerator for at least 30 minutes to allow the dessert to cool and set.

Ingredients

For the Casserole
500 grams cabbage, shredded
Salt, to taste
2 eggs, beaten
1 onion, chopped
1 carrot, grated
2 zucchinis, grated
50 grams Greek yogurt
Black pepper, to taste
Olive oil, for greasing
30 grams Greek yogurt (additional)
50 grams mozzarella cheese, grated
For the Sauce
3 tablespoons Greek yogurt
1 teaspoon mustard
1 clove garlic, minced
Fresh dill, chopped
1 pickled cucumber, finely chopped
Italian herbs, to taste

Directions

Prepare the Casserole
Prepare the Vegetables:
Shred 500 grams of cabbage and place it in a large mixing bowl. Sprinkle with salt and let it sit for 10 minutes.
Grate the carrot and zucchinis. Squeeze out excess juice from the zucchinis after salting them and let them sit for 10 minutes.
Chop the onion finely.
Add the grated carrot, squeezed zucchinis, and chopped onion to the cabbage. Mix well.

Mix with Greek Yogurt:
In a separate bowl, combine the beaten eggs, 50 grams of Greek yogurt, and black pepper. Mix well.
Pour the egg mixture over the vegetables and stir until everything is well combined.
Prepare for Baking:
Preheat your oven to 180°C (350°F).

Grease a baking dish with olive oil.
Spread the vegetable mixture evenly in the baking dish.
Top with 30 grams of Greek yogurt and sprinkle 50 grams of grated mozzarella cheese over the top.

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

Prepare the Sauce
Mix Ingredients:
In a small bowl, combine 3 tablespoons of Greek yogurt, 1 teaspoon of mustard, minced garlic, chopped dill, finely chopped pickled cucumber, and Italian herbs.
Mix well until all ingredients are fully combined.
Serve
Finish and Serve:
Once the casserole is done baking, remove it from the oven and let it cool slightly before serving.
Serve the casserole warm with a generous dollop of the prepared Greek yogurt sauce on the side.

Serving Suggestions
Serve this casserole with a side salad for a complete meal.
Pair with crusty bread or a light soup for added comfort.

Cooking Tips
Squeezing Zucchinis: Make sure to squeeze out as much juice as possible from the grated zucchinis to prevent the casserole from becoming too watery.
Seasoning: Adjust the seasoning to your taste by adding more salt, pepper, or herbs as desired.

Nutritional Benefits
Cabbage: Low in calories and high in fiber, vitamin C, and K.
Zucchini: Very low in calories and rich in vitamins A and C.
Carrot: High in beta-carotene, fiber, and antioxidants.
Greek Yogurt: Provides protein and probiotics, promoting digestive health.

Dietary Information
Vegetarian: This recipe is suitable for vegetarians.

Gluten-Free: Ensure all ingredients are gluten-free for a gluten-free option.
Low-Calorie: A healthy, low-calorie dish perfect for weight management.

Storage Tips
Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: Reheat in the oven at 180°C (350°F) until warmed through, or in the microwave for a quick meal.

Why You’ll Love This Recipe
Healthy and Nutritious: Packed with fresh vegetables and Greek yogurt.
Easy to Make: Simple steps and readily available ingredients.
Delicious: A flavorful and satisfying dish that’s perfect for any meal.

Conclusion
Thank you for joining me in making this delicious Vegetable Casserole with Greek Yogurt Sauce. It’s a simple, healthy, and tasty option for lunch or dinner. Enjoy this nutritious dish with your family and friends, and let me know in the comments how you liked it!

Ingredients

For the Eggplants:

• 4 eggplants
• 4-5 tablespoons of olive oil
• Paprika to taste
• Salt and pepper to taste

For the Filling:

• 500 g of lean minced meat (approximately 1.1 pounds)
• 3 tomatoes
• 1 red pepper, diced
• 1 onion, chopped
• 200 ml of water (approximately 3/4 cup plus 1 tablespoon)
• A drizzle of olive oil
• 25 g of tomato paste (approximately 2 tablespoons)
• 4 cloves of garlic, minced
• Chilli flakes (optional)
• Spices to taste
• Salt and pepper to taste

For Garnishing:

• 150g of grated light cheese (approximately 1 1/2 cups)
• 2-3 sprigs of chopped parsley

Preparation

Preparing the Eggplants:

1. Trim the eggplants and peel them on the sides. Cut them lengthways into four slices.
2. In a small bowl, mix olive oil with paprika, salt, and pepper.
3. Place the eggplant slices on a baking tray lined with parchment paper. Brush them on both sides with the flavored oil mix.
4. Bake in a preheated oven at 200°C for 30 minutes.

Preparing the Filling:

1. Roughly cut the tomatoes and blend them to obtain a smooth puree.
2. In a non-stick pan, heat a drizzle of olive oil. Add chopped onion and minced garlic. Sauté until golden.
3. Add the minced meat and cook until browned.
4. Stir in diced red pepper, followed by the blended tomatoes, tomato paste, chilli flakes (if using), salt, pepper, and spices. Add water and simmer for 5 minutes.

Stuffing the Eggplants:

1. Transfer half of the baked eggplant slices to a baking tray. Top each slice with a portion of the cooked minced meat mixture.
2. Sprinkle grated cheese over the filling.
3. Cover each filled eggplant slice with another slice of baked eggplant.
4. Repeat the process with the remaining ingredients.

Final Cooking:

1. Bake the stuffed eggplants in the preheated oven for 15 minutes at 200°C.
2. Once cooked, garnish the stuffed eggplants with chopped parsley before serving.

Enjoy!

Cabbage with Eggs Recipe

When it comes to simple yet satisfying meals, the combination of cabbage with eggs stands out. Originating from a tradition of making the most out of humble ingredients, this dish has gained popularity for its ease of preparation and wonderful taste. Imagine the aroma of garlic mingling with the delicate sweetness of caramelized cabbage, all wrapped up in the rich, comforting texture of lightly scrambled eggs. It’s a dish that feels both homey and sophisticated.

Beyond its delightful flavor, cabbage with eggs is packed with nutritional benefits. Cabbage is a low-calorie vegetable rich in vitamins C and K, fiber, and antioxidants. When paired with eggs, which are an excellent source of high-quality protein and essential nutrients, this dish becomes a powerhouse of health benefits. Whether you’re looking for a quick breakfast, a light lunch, or a simple dinner, this recipe is versatile enough to fit any meal. It’s also a great way to use up any leftover cabbage you might have, reducing food waste and making the most of your groceries.

One of the best things about cabbage with eggs is how adaptable it is. You can serve it as a standalone dish or pair it with a variety of sides to create a more substantial meal. Consider serving it with a slice of toasted whole-grain bread, which adds a crunchy texture and complements the softness of the eggs and cabbage. For an extra burst of flavor, a dollop of your favorite hot sauce or a sprinkle of fresh herbs like parsley or chives can elevate the dish. If you’re looking for a heartier option, pairing it with a side of roasted potatoes or a fresh salad can make for a balanced and satisfying meal. No matter how you choose to enjoy it, cabbage with eggs is sure to become a favorite in your culinary repertoire.

Ingredients:

• • 1 Tbsp butter or olive oil (or a combination of both)
  • 1 garlic clove, minced
  • 1 cup lightly packed cabbage, finely shredded

• 2 eggs, lightly beaten
• Salt and pepper, to taste

Preparation:

1. Heat a non-stick pan over medium heat.
2. Add in the butter and/or oil and spread it in the pan.
3. Add in the minced garlic and let it become fragrant for about 20 seconds.
4. Add in the shredded cabbage and cook, stirring frequently, until it softens, about 3-5 minutes. Cook longer if you prefer some caramelization.
5. Spread the cooked cabbage out in a thin layer in the pan.
6. Pour the lightly beaten eggs into the pan, tilting it slightly to spread them out.
7. Let the eggs cook undisturbed for about 15-20 seconds, then gently fold them over until they are cooked through.
8. Remove from heat and serve immediately.

Enjoy this delicious and nutritious cabbage with eggs dish!

Chicken Alfredo Lasagna Roll-Ups

Ingredients

• • 2 cups Alfredo sauce
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 8 lasagna noodles
  • 2 cups cooked chicken, shredded or diced
  • 2 cloves garlic, minced

• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Preparations

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
2. Cook the lasagna noodles according to package instructions until al dente. Drain and lay them flat on a clean surface.
3. In a mixing bowl, combine the cooked chicken, ricotta cheese, half of the mozzarella cheese, half of the Parmesan cheese, minced garlic, chopped parsley, salt, and pepper. Mix well.
4. Spread a thin layer of Alfredo sauce onto each lasagna noodle.
5. Spoon a generous amount of the chicken mixture onto each noodle and spread it evenly.
6. Carefully roll up each noodle and place them seam-side down in the prepared baking dish.
7. Pour the remaining Alfredo sauce over the rolled noodles, making sure they are all evenly covered.
8. Sprinkle the remaining mozzarella and Parmesan cheese over the top.
9. Cover the dish with foil and bake for 20-25 minutes, or until the cheese is melted and bubbly.
10. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is golden brown.
11. Garnish with additional chopped parsley if desired before serving.

A homemade sponge cake is a classic dessert that stands the test of time. Known for its light, airy texture, and delicate flavor, this versatile cake can be enjoyed on its own or used as the foundation for a variety of other sweet treats. Whether you’re a novice baker or a seasoned pro, mastering the art of making a sponge cake is a rewarding experience.

The simplicity of its ingredients—eggs, sugar, flour, and butter—belies the elegance of the final product. With just a few steps, you can create a cake that is delicious and perfect for any occasion. A homemade sponge cake will impress your family and friends, from birthday celebrations to afternoon teas.

Ingredients

4 large eggs, at room temperature

200 grams (1 cup) granulated sugar

200 grams (1 2/3 cups) all-purpose flour

1 teaspoon baking powder

1 teaspoon vanilla extract

60 ml (1/4 cup) milk

60 grams (1/4 cup) unsalted butter, melted and cooled slightly

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line the bottom of two 8-inch (20 cm) round cake pans with parchment paper.

Prepare Dry Ingredients: In a medium bowl, whisk together the flour and baking powder. Set aside.

Beat Eggs and Sugar: In a large bowl, beat the eggs and sugar with an electric mixer on high speed until the mixture is thick, pale, and has tripled in volume (about 8-10 minutes).

Add Vanilla: Gently fold in the vanilla extract.

Incorporate Dry Ingredients: Sift the flour mixture over the egg mixture in three additions, gently folding with a spatula after each addition until just combined. Be careful not to deflate the batter.

Add Milk and Butter: In a small bowl, combine the milk and melted butter. Gradually fold the milk mixture into the batter until just combined.

Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Cool: Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

You now have a light and fluffy homemade sponge cake ready to be enjoyed as is, or as a base for other desserts like layered cakes, trifles, or roulades!

INGREDIENTS

6 potatoes, peeled

2 cups grated parmesan cheese, divided

3 tsp salt, divided

4 tbsp olive oil, divided

1 candy onion, diced

1 lb floor beef

14 & half oz diced tomato

4 tbsp sparkling parsley, chopped and divided

1 tsp paprika

1/2 tsp pepper

6 cups spinach

2 cloves garlic, minced

1 cup ricotta cheese

1 cup shredded mozzarella cheese

INSTRUCTIONS

Step 1

Preheat your oven to 350 stages F. Next, peel off your potatoes and slice them thinly. After this, on a parchment paper-lined baking sheet, sprinkle two cups of shredded parmesan cheese all over. Place the sliced potatoes over the parmesan cheese (arrange the potatoes overlapping the preceding potato each vertically and horizontally.) Continue this till you protected the total baking sheet, then sprinkle the relaxation of the parmesan cheese collectively with two tsp salt. Place it in the preheated oven of 350 levels F and bake for 30 minutes. Meanwhile, warmness two tbsp olive oil in a skillet over medium heat. Add 1 diced candy onion and saute it till browned or caramelized, then add 1 lb floor red meat and prepare dinner it collectively with the onion. Next, add 14 & half of oz can of diced tomatoes, three tbsp chopped parsley, 1 tsp paprika, 1 tsp salt, and half of tsp pepper. Mix the whole lot properly and cook dinner till the meat is browned. After this, in any other skillet, warmth two tbsp olive oil, then add 6 cups of spinach observed through 1 tsp salt and two cloves of minced garlic. Cook till the leaves are wilted.

Step 2

Transfer the spinach to a bowl, then add 1 cup of ricotta cheese and combine them. Pull out the baked potatoes and unfold the spinach combination over the pinnacle evenly, then layer the floor pork over the spinach. Sprinkle 1 cup of shredded mozzarella cheese over, then roll it upwards. Place it in the oven as soon as greater at 350 ranges F and bake for 15 minutes. After 15 minutes, pull it out of the oven, garnish it with some chopped parsley, slice it, then serve.

Enjoy.

This cake is simple, but is delectable and looks elegant. The cake is very moist with great flavor. The drizzle of raspberry sauce, not only adds to the enjoyment of the dessert, but it looks beautiful on the plate.

Ingredients

°2/3 c sugar

°1/2 c almond flour

°1/2 t baking powder

°1/4 t salt

°2 large eggs

°1 stick butter

°8 oz almond paste

°1/2 tsp vanilla extract

+Fresh berries

°1 (12-oz) package frozen unsweetened raspberries

°1/4 c sugar

°2 tsp fresh lemon juice

Directions

Step 1

Preheat oven to 350°F. Line the bottom of a 9-inch round cake pan with parchment paper, and coat paper and sides of pan with butter. Set aside. Combine sugar, almond flour, baking powder and salt in a medium bowl. Stir to mix well and set aside.

Step 2

Place egg whites in a large bowl and beat at high speed with an electric mixer until soft peaks form. Transfering to a bowl and set aside. Place butter in the same large mixing bowl and beat at medium-high speed with an electric mixer until fluffy. Beat in the almond paste, a few pieces at a time, beating well after each addition, until mixture is smooth.

Step 3

for sauce Combine all ingredients in a food processor or blender; puree. Press mixture fine wire mesh sieve, discarding solids. Cover and chill. Makes 1 cup

Step 4

Reduce speed to medium and gradually beat in the sugar mixture. Add the egg yolks and beat until a smooth batter forms. Beat in vanilla extract Gently fold in the egg whites in three additions, stirring until no white streaks remain. Spoon batter to prepared pan, smoothing the top. Bake 25 to 30 minutes or until top of cake is lightly browned.

Step 5

Cool cake in pan for 5 minutes. Run a knife around the edge of the cake, remove cake from pan, discarding parchment paper, and cool completely on a wire rack Serve cake with Raspberry Sauce and fresh berries, sliced plums, or cherries. The cake can be covered in an airtight container and stored at room temperature up to 2 days.

Enjoy !

Before we dive into the preparation process, let’s take a look at the ingredients you’ll need to whip up this delectable dish:

1 Zucchini: A versatile and low-calorie vegetable that forms the base of our recipe.

Salt: To enhance the flavor and help drain excess moisture from the zucchini.

3-4 Tablespoons of Oatmeal: A healthy whole grain that adds texture and fiber.

100g Grated Cheese: Provides that irresistible cheesy goodness.

2 Eggs: A binding agent that holds everything together.

Pepper to Taste: Adds a hint of spice and flavor.

Chives: Fresh herbs for a burst of color and flavor.

PREPARATION:

Now that we have our ingredients ready, let’s move on to the step-by-step process of making this mouthwatering oatmeal and zucchini dish:

Step 1: Preparing the Zucchini

Grate the zucchini and place it in a strainer.

Sprinkle some salt over the grated zucchini and let it sit for about 10 minutes. This will help drain excess juice from the zucchini.

After 10 minutes, squeeze the grated zucchini thoroughly to remove as much remaining juice as possible.

Step 2: Mixing the Ingredients

In a mixing bowl, combine the drained zucchini, oatmeal, grated cheese, eggs, pepper, and chopped chives.

Mix all the ingredients thoroughly until well combined. You’ll notice the mixture coming together to form a delicious, cheesy concoction.

Step 3: Baking to Perfection

Preheat your oven to 180°C (360°F).

Pour the zucchini mixture into a baking dish, spreading it evenly.

Place the dish in the preheated oven and bake for 20 minutes until the top is golden brown and the inside is cooked to perfection.

After 20 minutes, take the dish out of the oven and uncover it. Return it to the oven for another 10 minutes to ensure that the top is nicely golden brown and crispy.

Enjoy !

This Veggie-Filled Dough Recipe Will Delight Your Taste Buds!

This veggie-filled dough is one of the best things I’ve ever made. It’s packed with fresh vegetables and wrapped in a soft, crispy dough, making it a perfect dish for any meal. I hope you enjoy making it as much as I did. Let’s get started!

Total Time: 1 hour 30 minutes

Ingredients:

For the Dough:

• 1 tea glass of warm milk (100 ml)
• 1 tea glass of warm water (100 ml)
• Half a tea glass of vegetable oil (50 ml)
• 1 tablespoon of granulated sugar (20 grams)
• 1 tablespoon of dry yeast (10 grams)
• 4 cups of flour (480 grams)
• 1 teaspoon of salt (8 grams)

For the Filling:

• 1 red pepper, chopped into cubes
• Half a yellow pepper, chopped into cubes
• 1 tomato, chopped into cubes
• 1 green tomato, chopped into cubes
• 6 green peppers, chopped into cubes
• 4 green onions, chopped into small pieces

Directions:

1. Prepare the Dough:
   • Add warm milk and water to a mixing bowl.
   • Add vegetable oil, granulated sugar, and dry yeast.
   • Gradually add 4 cups of flour and salt.
   • Mix the ingredients well.
   • Knead the dough until soft and smooth.
   • Cover and let the dough sit for 45 minutes.
2. Prepare the Vegetables:
   • Chop all the vegetables into cubes or small pieces and place them in a large bowl.
3. Assemble the Dough:
   • After 45 minutes, place the dough on a floured surface.
   • Roll the dough with a rolling pin.
   • Place the prepared vegetables on the rolled-out dough.
   • Fold the dough over the filling and seal the edges.
4. Cook:
   • Heat a skillet over medium heat and add a little oil.
   • Place the filled dough in the skillet and cook until golden brown on both sides.
5. Serve:
   • Cut the cooked dough into slices and serve warm.

Serving Suggestions:

• Serve with a side of yogurt or a fresh green salad.
• Pair with a bowl of soup for a complete meal.
• Enjoy with a dipping sauce such as tzatziki or marinara.

Cooking Tips:

• Make sure the dough is well-kneaded for a soft and elastic texture.
• Ensure the skillet is properly heated before cooking the dough for an even golden brown color.
• You can add your favorite vegetables to the filling for variety.

Nutritional Benefits:

• Vegetables: Packed with essential vitamins and minerals.
• Dough: A good source of carbohydrates, providing energy.
• Variety of Vegetables: Ensures a range of nutrients and antioxidants.

Dietary Information:

• Vegan Option: Use plant-based milk and omit the egg wash.
• Gluten-Free Option: Use a gluten-free flour blend.

Why You’ll Love This Recipe:

• Versatile: Can be customized with your favorite vegetables.
• Crispy and Flavorful: The combination of crispy dough and flavorful filling is irresistible.
• Perfect for Any Meal: Suitable for breakfast, lunch, or dinner.

Conclusion

Be sure to try this recipe and let me know how it turns out! It’s so delicious that I make it almost every day. My family loves it, and I’m sure yours will too. If you enjoy this recipe, please show your love by leaving a heart (💖) emoji in the comments section. Don’t forget to subscribe to my channel and share this recipe if you want to support me. Thank you for reading and happy cooking!