Author: Admin

Delicious, Tender Baked Curd Pastries
Delicious, Tender Baked Curd Pastries

Table of Contents

Ingredients (in cups and grams):

For the Dough:
- - 1 egg
  - 3 tablespoons (40 grams) sugar
- - 1 pinch salt
  - Vanilla (to taste)
  - 2 tablespoons (25 ml) vegetable oil
- 1 1/4 cups (150 grams) all-purpose flour (add gradually)
For the Filling:
- - 1 cup (250 grams) cottage cheese or ricotta
  - 1 egg
- 1/4 cup (50 grams) sugar
- Vanilla (to taste)
Directions:
1. 1. Prepare the Dough:
    
    In a mixing bowl, whisk together 1 egg, 40 grams of sugar, vanilla, a pinch of salt, and 25 ml vegetable oil.
    
    Gradually add 150 grams of flour in 2-3 portions, mixing until a soft, smooth dough forms.
  2. Make the Filling:
    
    In a separate bowl, combine 250 grams of cottage cheese (or ricotta), 1 egg, 50 grams of sugar, and vanilla. Mix until smooth.
  3. Assemble the Pastries:
    
    Divide the dough into 6 equal parts.
    
    Roll out each piece into a layer about 3-4 mm thick.
    
    Add a portion of the filling to each rolled-out dough layer, fold or shape as desired.
  4. Bake:
    
    Preheat the oven to 180°C (356°F).
    
    Place the pastries on a lined baking sheet and bake for 30-35 minutes until golden brown.
    
    Let cool slightly before serving.
Serving Suggestions:
- - Serve warm with a dusting of powdered sugar.
  - Pair with a cup of coffee, tea, or hot cocoa.
  - Add fresh berries or jam on the side for a fruity twist.
- Top with whipped cream for an indulgent dessert.
Cooking Tips:
- - Use ricotta for a smoother filling; cottage cheese offers a chunkier texture.
  - To prevent sticking, lightly dust the work surface with flour while rolling the dough.
- If the dough feels too sticky, add a little more flour until manageable.
- For a golden crust, brush the tops of the pastries with a little egg wash before baking.
Nutritional Benefits:
- - Cottage cheese and ricotta are great sources of protein and calcium.
- - The use of moderate sugar keeps the pastries lightly sweetened, making them a healthier treat.
  - Eggs provide essential vitamins, such as B12, and minerals.
  - Low in saturated fats, especially if you choose low-fat dairy options.
Dietary Information:
- - Vegetarian-friendly.
  - Not gluten-free (contains flour).
  - Can be adapted for low-sugar diets by reducing sugar or using alternatives like honey or stevia.
- Replace with dairy-free cheese for a lactose-intolerant friendly option.
Nutritional Facts (per serving, approximately):
- - Calories: 200
  - Protein: 7 grams
- - Fat: 7 grams
  - Carbohydrates: 24 grams
  - Fiber: 1 gram
- Sugar: 10 grams
- Calcium: 150 mg
Storage:
- - Room temperature: Store in an airtight container for up to 2 days.
- Refrigeration: Store in the fridge for up to 5 days.
- Freezing: Wrap pastries individually and freeze for up to 2 months. Thaw and reheat in the oven.
Why You’ll Love This Recipe:
- - It’s easy and quick to prepare, making it perfect for any occasion.
- The tender pastry combined with the creamy, slightly sweet filling is irresistibly delicious.
- Versatile recipe – you can customize the filling with chocolate, fruit, or even savory options.
- Minimal ingredients and pantry staples make this an accessible recipe for any home cook.
October 9, 2024
Vegetable Soup with Aromatic Croutons
Vegetable Soup with Aromatic Croutons

Table of Contents

Ingredients

For the Soup:
- - 300 g celery, chopped
  - 3 garlic cloves, minced
  - 3 potatoes, peeled and diced
- - 1 courgette (zucchini), chopped
  - 35 g parsley, chopped
  - Salt and black pepper to taste
- - 1 liter vegetable stock
  - 1 broccoli head, chopped
  - 1 cup frozen peas
For the Aromatic Croutons:
- - 3 slices of bread, cut into cubes
  - Salt to taste
- - Olive oil
  - Dried garlic
  - Red pepper flakes
- Italian herbs
- 1 teaspoon butter
Directions
- - Prepare the Soup: Sauté celery and garlic in olive oil until fragrant.
- - Add Vegetables: Add potatoes, courgette, parsley, and seasonings. Pour in the vegetable stock, bring to a boil, then cover and cook for 15 minutes.
  - Add Broccoli and Peas: Add the broccoli and peas; cook for 3-5 more minutes.
  - Blend the Soup: Blend until smooth.
- Make the Croutons: Fry bread cubes in olive oil and butter, season with herbs, garlic, and red pepper flakes.
- Serve: Top the soup with croutons and enjoy.
Serving Suggestions
- - Pair with fresh salad or crusty bread.
- Add a dollop of yogurt or cheese for extra creaminess.
Cooking Tips
- - Adjust broth for desired soup consistency.
  - Customize croutons with your favorite herbs or spices.
Nutritional Benefits
- Packed with fiber, vitamins, and antioxidants.
- Low in calories, making it a great light meal.
Dietary Information
- - Vegetarian: Yes
- Vegan: Substitute butter with plant-based alternatives.
- Gluten-Free: Substitute bread with gluten-free bread for the croutons.
Nutritional Facts (per serving, based on 4 servings):
- - Calories: 180
- - Protein: 6g
  - Carbohydrates: 24g
  - Fat: 8g
- Fiber: 5g
- Sodium: 350mg
See also HOMEMADE SWEET BREAD

Storage
- - Store the soup in an airtight container in the fridge for up to 3 days.
- Croutons can be stored at room temperature for 2 days.
Why You’ll Love This Recipe
- - Nutritious, flavorful, and comforting.
  - Simple, wholesome ingredients.
- Easily customizable with your favorite vegetables and toppings.
- Aromatic croutons add texture and taste.
October 9, 2024
Chocolate Almond Oatmeal Cake with Cottage Cheese and Cherry Topping
Chocolate Almond Oatmeal Cake with Cottage Cheese and Cherry Topping

Table of Contents

Ingredients:

For the Base:
- - Oatmeal flour: 80 g
- - Nuts (almonds): 25 g (crushed or chopped)
  - Cocoa powder: 40 g
  - Salt: 1 g
- - Sugar-free syrup or honey: 70 g
  - Milk: 20 g
  - Vegetable oil: for greasing
For the Filling:
- - Cottage cheese: 400 g
  - Eggs: 2 pcs (room temperature)
- Sugar-free syrup, honey, or sweetener: 100 g
- Vanillin: 0.5 g
For the Cherry Topping:
- - Cherries: 150 g
  - Sweetener: 25 g
  - Starch: 15 g (dissolved in water)
Directions:
1. 1. Prepare the Base:
    
    In a mixing bowl, combine the oatmeal flour, crushed almonds, cocoa powder, salt, sugar-free syrup or honey, and milk. Mix until a smooth dough forms.
    
    Grease a baking dish with vegetable oil, then press the dough into the bottom of the dish to form the base.
1. 1. Make the Filling:
    
    In another bowl, mix the cottage cheese, eggs, sugar-free syrup or sweetener, and vanillin. Stir until smooth and well-combined.
    
    Pour the cottage cheese mixture over the base in the baking dish.
1. 1. Bake:
    
    Preheat your oven to 180°C (350°F).
    
    Bake the cake for 40 minutes or until the top is golden and set.
1. 1. Cherry Topping:
    
    In a small saucepan, heat the cherries with sweetener over medium heat.
    
    Dissolve starch in a small amount of water, then add it to the cherry mixture. Cook, stirring, until the mixture thickens and the cherries are coated with a syrupy sauce.
1. 1. Serve:
    
    Once the cake has cooled slightly, spread the cherry topping over the cake.
    
    Slice and serve. Enjoy!
See also Just Milk and Chocolate: A Delicious No-Bake Dessert Recipe

Cooking Tips:
- - Ensure the eggs are at room temperature to make the filling smoother and fluffier.
  - You can replace the almonds with any other type of nuts or omit them for a nut-free version.
  - For a more decadent taste, use dark chocolate instead of cocoa powder.
Nutritional Benefits:
- - Oatmeal flour is a great source of dietary fiber, which helps in maintaining digestive health.
  - Cottage cheese adds a high amount of protein and calcium, making this dessert nutritious and filling.
  - Cherries are rich in antioxidants, which can have anti-inflammatory benefits.
- The recipe is low in sugar due to the use of sugar-free syrup or honey.
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- The cake can be frozen without the cherry topping for up to 1 month. Add the topping after reheating.
October 9, 2024
Turkey Kielbasa and Spinach Mini Quiches
Turkey Kielbasa and Spinach Mini Quiches

Table of Contents

Ingredients
- - Spray:
    
    Olive oil spray
- For the filling:
  - 1 tbsp olive oil
    
    1/2 medium onion, diced (about 50 g)
    
    1/3 cup (50 g) chopped bell pepper
  - 2 garlic cloves, crushed
    
    1 medium tomato, diced (about 120 g)
    
    6 oz (170 g) turkey kielbasa, diced
  - 2 cups (60 g) baby spinach
- For the egg mixture:
  - 5 large whole eggs
  - 4 large egg whites
    
    1/3 cup (80 ml) fat-free milk or milk of choice
    
    1/3 cup (40 g) all-purpose flour*
  - 1/2 tsp salt
    
    1/8 tsp black pepper
    
    3 oz (85 g) shredded cheddar cheese
  *For gluten-free, use gluten-free all-purpose flour.
Directions
1. 1. Preheat the Oven:
    
    Preheat your oven to 350°F (175°C). Spray a nonstick muffin pan with olive oil spray to prevent sticking.
  2. Sauté the Vegetables:
    
    Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.
    
    Add the diced onion and a pinch of salt. Sauté for about 5 minutes, until the onions are soft.
    
    Add the chopped bell pepper, crushed garlic, diced tomato, and diced turkey kielbasa. Sauté for another 5 to 7 minutes until everything is heated through.
    
    Stir in the baby spinach and cook until wilted, about 1 minute. Remove from heat and set aside.
1. 1. Prepare the Egg Mixture:
    
    In a large mixing bowl, whisk together the whole eggs, egg whites, fat-free milk, flour, remaining salt, and black pepper until smooth.
    
    Fold in the sautéed kielbasa and vegetable mixture, along with the shredded cheddar cheese, until well combined.
1. 1. Fill the Muffin Pan:
    
    Pour the mixture evenly into the prepared muffin pan, filling each cup about three-quarters full.
  2. Bake:
    
    Bake for 28 to 30 minutes, or until the mini quiches are firm and a toothpick inserted in the center comes out clean.
  3. Cool and Serve:
    
    Allow the mini quiches to cool in the pan for a few minutes before removing them. Serve warm or at room temperature.
Serving Suggestions
- Serve with a side of fresh fruit or a light salad for a complete meal.
- Pair with your favorite hot sauce or salsa for added flavor.
Cooking Tips
- - Feel free to swap the turkey kielbasa for another type of sausage or omit it for a vegetarian option.
- Experiment with different vegetables like mushrooms, zucchini, or broccoli for a twist on this recipe.
Nutritional Benefits
- - High in Protein: With a combination of eggs and turkey kielbasa, these mini quiches offer a good source of protein.
  - Rich in Vitamins: Spinach and tomatoes provide essential vitamins and antioxidants.
Dietary Information
- Gluten-Free Option: Substitute regular flour with gluten-free all-purpose flour.
- Low-Calorie: These mini quiches are a healthy option, especially with fat-free milk and turkey sausage.
Nutritional Facts (per serving)
- - Calories: 130
- - Protein: 10g
  - Fat: 6g
  - Carbohydrates: 8g
- Fiber: 1g
- Sugar: 1g
Storage
- - Refrigerator: Store in an airtight container in the refrigerator for up to 4 days.
- Freezer: Freeze individual mini quiches in a freezer-safe container for up to 3 months. Reheat in the microwave or oven before serving.
October 9, 2024
Fried Meat Pies
Fried Meat Pies

Table of Contents

Ingredients:

For the Dough:
- - Flour – 600 g (about 5 cups)
- - Vegetable oil – 60 ml (about 4 tbsp)
  - Salt – 1 tsp
  - Hot water – 400 ml (about 1¾ cups)
For the Filling:
- - Minced meat – 450 g (about 1 lb, beef, lamb, or a mix)
  - Onion – 200 g (about 1 medium-sized onion, finely chopped)
- - Salt – 1 tsp
  - Black pepper – ½ tsp
  - Dried parsley and dill – 1 tsp each
- Water – 150 ml (about 2/3 cup)
For Frying:
- - Vegetable oil – 500 ml (about 2 cups, for deep frying)
Step-by-Step Instructions:

Step 1: Prepare the Dough
1. 1. Mix the Dry Ingredients: In a large mixing bowl, combine 600 g of flour and 1 tsp of salt. Stir well to ensure the salt is evenly distributed throughout the flour.
  2. Add the Oil and Water: Pour 60 ml of vegetable oil into the dry ingredients. Gradually add 400 ml of hot water (not boiling, but very warm) while mixing. The hot water helps to make the dough more pliable and easy to work with.
1. Knead the Dough: Knead the dough on a floured surface for about 8-10 minutes until it becomes smooth and elastic. It should not stick to your hands or the surface. If the dough is too sticky, add a little more flour, but be careful not to overdo it.
2. Rest the Dough: Once kneaded, cover the dough with a clean cloth or plastic wrap and let it rest for 30 minutes. This resting period allows the gluten in the flour to relax, making it easier to roll out the dough later.
See also Indulge Without Guilt: Recipe for a Flourless, Oven-Free, Eggless Delight!

Step 2: Prepare the Filling
1. 1. Chop the Onion: Finely chop 200 g of onion and add it to a bowl.
  2. Mix the Meat Filling: In the same bowl, combine the 450 g of minced meat (beef, lamb, or a mix) with the chopped onion, 1 tsp of salt, ½ tsp of black pepper, and 1 tsp each of dried parsley and dill.
  3. Add Water to the Filling: Pour in 150 ml of water and mix the filling well. The addition of water helps the meat filling stay moist during frying, giving the chebureki a juicy texture.
Step 3: Assemble the Chebureki
1. 1. Divide the Dough: Once the dough has rested, divide it into small portions about the size of a golf ball. This recipe should make about 10-12 chebureki.
  2. Roll Out the Dough: On a lightly floured surface, roll each dough ball into a thin circle about 20-25 cm (8-10 inches) in diameter. The dough should be thin, but not so thin that it tears easily.
1. Fill the Dough: Place a couple of spoonfuls of the meat filling on one half of each dough circle, leaving a border around the edges. Spread the filling evenly, but don’t overstuff the chebureki.
2. Seal the Chebureki: Fold the dough in half to cover the filling, forming a semicircle. Press the edges firmly together to seal the chebureki. You can use a fork to crimp the edges for an extra secure seal and a decorative touch.
Step 4: Fry the Chebureki
1. 1. Heat the Oil: In a deep frying pan, heat 500 ml of vegetable oil over medium-high heat. The oil should be hot enough for frying but not smoking. To test if the oil is ready, drop a small piece of dough into the oil. If it sizzles and bubbles, the oil is hot enough.
  2. Fry the Chebureki: Carefully place the chebureki in the hot oil, frying them in batches to avoid overcrowding the pan. Fry each cheburek for about 3-4 minutes per side, or until they are golden brown and crispy.
  3. Drain the Excess Oil: Once fried, remove the chebureki from the pan and place them on a plate lined with paper towels to drain any excess oil.
See also 5-Minute Homemade Dessert: No Baking Required!

Step 5: Serve
1. 1. Serve Hot: Chebureki are best served hot and fresh out of the frying pan. Serve them with a side of sour cream, yogurt, or a dipping sauce of your choice.
  2. Optional Garnish: You can sprinkle the chebureki with fresh herbs like parsley or dill for a fresh, aromatic touch.
Cooking Tips:
- - Filling Variations: You can experiment with the filling by using lamb, beef, or even a mix of meats. You can also add other ingredients like grated cheese, mushrooms, or chopped greens to the filling for different flavor profiles.
  - Dough Thickness: It’s important to roll the dough thinly but not too thin, as overly thin dough may tear during frying. Aim for a thickness that is durable enough to hold the filling but still becomes crispy when fried.
  - Sealing the Edges: Make sure the edges are sealed tightly to prevent the filling from leaking out during frying. You can use a fork to crimp the edges or simply pinch them together with your fingers.
- Frying Temperature: The oil temperature is crucial for crispy chebureki. Make sure it’s hot enough before frying. If the oil is too cold, the dough will absorb too much oil and become greasy. If it’s too hot, the dough will brown too quickly on the outside while remaining undercooked inside.
Nutritional Facts (Per Serving – Based on 10 Chebureki):
- - Calories: 350 kcal
  - Protein: 15g
- - Fat: 25g
  - Carbohydrates: 20g
  - Fiber: 2g
- Sodium: 500mg
October 9, 2024
Lemon Sponge Cake with Lemon Cream and Almond Topping
Lemon Sponge Cake with Lemon Cream and Almond Topping

Table of Contents

Ingredients:

For the Lemon Sponge Cake:
- - Sugar: 150g (3/4 cup)
  - Lemon Zest: From 1 lemon
- - Eggs: 5 large
  - Flour: 160g (1 1/4 cup)
  - Baking Powder: 5g (1 teaspoon)
For the Lemon Cream Filling:
- - Sugar: 150g (3/4 cup)
  - Cornstarch: 50g (1/3 cup)
  - Egg: 1 large
- - Lemon Juice: 80ml (1/3 cup)
  - Milk: 500ml (2 cups)
  - Turmeric: A pinch (for color)
- Butter: 170g (3/4 cup), softened
For the Syrup:
- - Sugar: 50g (1/4 cup)
  - Lemon Juice: 1 tablespoon
- Hot Water: 100ml (1/2 cup)
For Topping:
- Almond Leaves: A handful, toasted if desired
Directions:

1. Prepare the Lemon Sponge Cake:
1. 1. Preheat your oven to 180°C (350°F). Grease and line a round 24 cm cake pan.
1. 1. In a mixing bowl, beat 150g sugar with the zest of 1 lemon until fragrant.
  2. Add 5 eggs to the mixture and whisk until light and fluffy.
  3. Gradually sift in 160g flour and 5g baking powder. Gently fold until fully combined.
1. Pour the batter into the prepared cake pan and bake for 10-15 minutes, or until a toothpick inserted in the center comes out clean.
2. Once baked, let the cake cool on a wire rack.
See also Hearty Baked Minced Meat with Pickled Vegetables

2. Prepare the Lemon Cream Filling:
1. 1. In a saucepan, combine 150g sugar, 50g cornstarch, and 1 egg. Mix well.
1. 1. Gradually stir in 80ml lemon juice and 500ml milk.
  2. Cook the mixture over low heat, whisking continuously, until it thickens to a custard-like consistency (about 5-7 minutes).
  3. Add a pinch of turmeric for color and mix well.
1. Remove from heat and allow the cream to cool to room temperature.
2. Once cool, whisk in 170g of softened butter until smooth and creamy.
3. Prepare the Syrup:
1. 1. In a small saucepan, dissolve 50g sugar in 100ml hot water.
1. Add 1 tablespoon of lemon juice and stir until fully dissolved. Set aside to cool.
4. Assemble the Cake:
1. 1. Once the sponge cake is completely cooled, slice it in half horizontally.
  2. Brush both layers with the lemon syrup to add moisture and flavor.
1. Spread the prepared lemon cream over the bottom layer of the cake.
2. Place the top half of the sponge cake on top of the cream.
5. Topping:
1. 1. Garnish the top of the cake with almond leaves.
1. Optionally, lightly toast the almond leaves for extra flavor and crunch.
Serving Suggestions:
- - With Whipped Cream: Serve with a dollop of fresh whipped cream.
  - Extra Lemon Zest: Garnish with a sprinkle of extra lemon zest for added fragrance.
- Berry Side: Add fresh berries like raspberries or blueberries to complement the lemon flavor.
Cooking Tips:
- - Room Temperature Ingredients: Ensure all ingredients, especially eggs and butter, are at room temperature for a better rise and texture.
  - Turmeric for Color: A small pinch of turmeric gives the cream a lovely yellow color without altering the flavor.
- Cooling the Cream: Let the cream cool completely before adding the butter to avoid it from melting and splitting.
See also Strawberry Sensation Ice Cream

Nutritional Benefits:
- - Lemons provide a good source of vitamin C and antioxidants.
  - Almonds offer healthy fats and vitamin E.
- Eggs contribute to the cake’s protein and essential vitamins.
Storage:

Store the cake in the refrigerator for up to 3 days. Cover it to prevent the sponge from drying out.

Why You’ll Love This Recipe:
- - Refreshing Flavor: The tangy lemon cream balances perfectly with the light sponge.
- Easy to Make: Simple steps with common ingredients make this a go-to cake for any occasion.
- Versatile Topping: The almond leaves provide a crunchy contrast, but you can also top with powdered sugar or candied lemon slices.
October 9, 2024
Spinach and Cheese Stuffed Croissants
Spinach and Cheese Stuffed Croissants

Table of Contents

Ingredients:

For the Filling:
- - Onion: 1 small, finely chopped
  - Olive Oil: 3-4 tablespoons
  - Garlic Cloves: 3, grated
- - Scallions: 6, thinly sliced
  - Spinach Leaves: 1 pound (455g)
  - Salt: To taste
- - Black Pepper: Freshly cracked, to taste
  - Dried Dill: 1 teaspoon
  - Cream Cheese: 4 oz (115g)
- Feta Cheese: 11 oz (300g), crumbled
- Shredded Cheese (Mozzarella, Gouda, or Gruyère): To taste
For the Croissants:
- Croissants: 4-5, sliced in half lengthwise
Directions:

Preheat the Oven:
1. Preheat the oven to 350°F (180°C).
Prepare the Filling:
1. 1. Cook the Onion: Heat olive oil in a skillet over medium heat. Add the finely chopped onion and a pinch of salt. Sauté for about 8 minutes until soft and golden.
1. 1. Add Garlic: Stir in the grated garlic and cook until fragrant, about 1 minute.
  2. Cook Scallions: Add the thinly sliced scallions and cook for another 2-3 minutes until softened.
  3. Cook Spinach: Add the spinach in batches, along with salt and pepper, cooking over high heat until the spinach wilts and the liquid evaporates. This should take 5-7 minutes.
1. Mix in Dill and Cream Cheese: Remove from heat and stir in the dried dill and cream cheese, mixing until fully combined.
2. Add Feta Cheese: Stir in the crumbled feta cheese until evenly distributed.
Assemble the Croissants:
1. 1. Prepare Croissants: Place the bottoms of the sliced croissants on a baking tray lined with parchment paper.
1. Add Filling: Divide the spinach and cheese filling among the croissants. Top with shredded mozzarella or your preferred cheese.
See also Flourless Oatmeal Bread Recipe For A Healthy Breakfast! No Butter, No Kneading!

Bake:
1. 1. Bake Croissants: Bake in the preheated oven for 10 minutes or until the cheese melts and the filling is heated through.
  2. Add Croissant Tops: Place the croissant tops over the filling and return to the oven for 3-4 minutes, allowing them to warm through and become lightly toasted.
Serving Suggestions:
- Serve warm with a fresh green salad or roasted vegetables for a complete meal.
- Pair with a light tomato or vegetable soup for a cozy lunch or dinner.
Cooking Tips:
- - Prevent Soggy Filling: Cook the spinach on high heat to evaporate excess moisture before mixing with the cheese.
- Flavor Boost: Add a pinch of nutmeg to the spinach mixture for extra depth of flavor.
- Cheese Variety: Use a mix of cheeses like cheddar, Swiss, or gouda to enhance the flavor complexity.
Nutritional Benefits:
- - Spinach: Loaded with vitamins A, C, and K, along with iron, magnesium, and antioxidants.
- Feta Cheese: Rich in protein and calcium, supporting bone health.
- Olive Oil: A good source of heart-healthy monounsaturated fats.
Dietary Information:
- - Vegetarian-Friendly: Ensure all cheeses are suitable for vegetarians.
- Lighter Option: Use low-fat cream cheese and reduce the amount of shredded cheese for a lighter version.
Storage Tips:
- - Refrigerate Leftovers: Store any leftover croissants in an airtight container in the refrigerator for up to 2 days.
  - Reheat: Reheat in the oven at 350°F (180°C) for 5-7 minutes until warmed through.
Why You’ll Love This Recipe:
- Comforting and Satisfying: The rich, cheesy spinach filling inside a flaky croissant is the perfect combination of comfort and indulgence.
- Easy to Make: These stuffed croissants are simple to prepare and are great for a quick meal or snack.
- Versatile: Enjoy them for breakfast, lunch, brunch, or as an appetizer at your next gathering.
October 9, 2024
Herb-Infused Zucchini Delight
Herb-Infused Zucchini Delight

Table of Contents

Ingredients:
- - 4 zucchini, sliced
  - 4 tomatoes, sliced
  - 1 liter water
- - Salt
  - Olive oil
  - Fresh basil leaves
- - 150g spinach, chopped
  - 100g cheese, grated (any melty cheese you like!)
  - 1 clove garlic, minced
- - Provençal herbs (to taste)
  - 200g mozzarella cheese, cubed
  - Marinara sauce (store-bought or your own recipe – see below)
- - 40g Parmesan cheese, grated
  - 1 onion, chopped
  - 3 cloves garlic, chopped
- - 1 red pepper, chopped
  - 200g cherry tomatoes, halved
  - Vegetable oil
- 3 tablespoons tomato paste
- Salt, pepper, paprika
See also Banana chocolate squares

Directions:
1. Prep the zucchini: Whisk salt into water and soak zucchini slices for 15-20 minutes. Drain and pat dry.
2. Layer the first half: Line a baking dish with baking paper. Drizzle olive oil and arrange half the zucchini slices. Top with basil, tomatoes, salt, pepper, and Provençal herbs.
3. Spinach and cheese layer: Mix chopped spinach, grated cheese, minced garlic, and Provençal herbs. Spread half over the vegetables.
4. Finish layering: Top with half the mozzarella cubes, marinara sauce, remaining zucchini, remaining spinach mixture, remaining mozzarella, and another layer of marinara sauce.
5. Bake: Sprinkle with Parmesan cheese and bake at 200°C for 30 minutes.
6. Sauté (optional): While the casserole bakes, heat oil in a pan. Sauté onion, garlic, and red pepper for a few minutes. Add cherry tomatoes, cook for a few more minutes, then stir in tomato paste, salt, pepper, and paprika. Blend the mixture into a sauce.
7. Assemble and bake again: After 30 minutes, take out the casserole. Top with the optional sautéed sauce and bake another 10-15 minutes, or until bubbly and golden brown.
8. Serve and enjoy! Let cool slightly before serving.
Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes | Kcal: 320 kcal | Servings: 6 servings

Tips and Tricks:
1. Use Fresh Ingredients: Fresh zucchini, tomatoes, and basil make a big difference in the flavor of this dish. Try to get the freshest produce available.
2. Cheese Selection: For a richer flavor, use a combination of cheeses. Mozzarella adds a great melty texture, while Parmesan provides a nice sharpness.
3. Layering Technique: Be sure to layer the ingredients evenly to ensure each bite is packed with flavor. Press down gently after each layer to compact the ingredients.
4. Homemade Marinara: For an extra homemade touch, prepare your own marinara sauce. Sauté onions and garlic in olive oil, add crushed tomatoes, and simmer with salt, pepper, and a pinch of sugar for 20 minutes.
5. Herb Varieties: Feel free to experiment with different herbs. Thyme, oregano, or rosemary can add unique flavors to the dish.
6. Leftovers: This casserole tastes even better the next day. Store leftovers in an airtight container in the fridge and reheat in the oven or microwave.
7. Serving Suggestion: Pair this casserole with a light green salad and crusty bread for a complete meal.
8. Vegan Option: To make this dish vegan, use plant-based cheese and ensure your marinara sauce is free of animal products.
October 9, 2024
Greek Chicken Gyros

Ingredients:
• 2 lb/1 kg chicken thigh fillets, boneless skinless MARINADE
• 3 large garlic cloves, minced (~ 3 tsp)
1 tbsp white wine vinegar (or red wine or apple cider vinegar)
• 3 tbsp lemon juice
• 1 tbsp extra virgin olive oil
• 3 tbsp Greek yogurt, preferably full fat
• 1 1/2 tbsp dried oregano
• 1 tsp salt
• Black pepper
ΤΖΑΤΖΙΚΙ
• 2 cucumbers (to make about 1/2-3/4 cup grated cucumber after squeezing out juice)
• 1 1/4 cups Greek yoghurt, preferably full fat
• 1 tbsp lemon juice
• 1 tbsp extra virgin olive oil (or more if you want richer)
1 garlic clove, minced
• 1/4 tsp salt
• Black pepper
SALAD
tomatoes, desseeded and diced
3 cucumbers, diced
• 1/2 red spanish onion, peeled and finely chopped
• 1/4 cup fresh parsley leaves (optional)
• Salt and pepper
TO SERVE
• 4 to 6 pita breads or flat breads

October 9, 2024
These low point Blueberry Lemon Scones are light and fluffy, and are packed with Protein. They make for a delicious treat, snack or dessert. This is delicius

ervings: Makes 8 scones/ 3 Freestyle smart points per scone

PREP TIME5 minutes

COOK TIME20 minutes

TOTAL TIME25 minutes

Ingredients

3/4 cup self rising flour ( I use Gold Medal)

1 scoop Devotion Nutrition of Angel Food Cake protein powder

2 Tbsp sugar substitute ( I use Lakanto Classic Monkfruit Sweetener)

1/4 tsp ground cinnamon

5 Tbsp land o lakes light butter made with canola oil

3/4 cup skim milk

1 large egg

1/2 tsp lemon extract

3/4 cup blueberries (fresh or frozen, do not thaw)

Instructions

Preheat oven to 400 degrees.

Spray a 9 inch round cake pan with non stick cooking spray and set aside.

In a large bowl, whisk the flour, protein powder, sugar substitute, and cinnamon.

Place butter into the dry mixture and combine it with a pastry cutter, or a fork until the mixture resembles coarse meal. Set aside.

In a small bowl, whisk the milk, egg, and vanilla together. Drizzle it over the dry mixture and then toss the mixture together with a rubber spatulauntil combined.

Slowly gently fold in the blueberries

Do NOT OVERMIX

Dough will be a little wet. Put batter into prepared baking dish.

Bake for 20 minutes or until lightly golden.

Remove from the oven and allow to cool for a few minutes. Then cut into 8 evenly slices.

To make the glaze, simply whisk all of the glaze ingredients together and drizzle lightly over scones right before serving.

October 9, 2024
Stuffed Mushrooms with Spicy Pepper
Stuffed Mushrooms with Spicy Pepper

If you’re looking for a delightful snack that packs a punch, these Stuffed Mushrooms with Spicy Pepper are sure to hit the spot! Perfect for any occasion—from casual get-togethers to festive celebrations—these tasty bites are as enjoyable to eat as they are to prepare. Imagine sinking your teeth into tender mushroom caps filled with a creamy, savory mixture that combines the richness of cheddar and cream cheese, the smokiness of bacon, and a spicy kick from jalapeños and garlic.

What sets these stuffed mushrooms apart is their versatility. They can easily be tailored to suit your taste preferences or dietary needs, making them an ideal addition to any gathering. Whether you’re hosting a party, watching the big game, or simply craving a satisfying snack, these mushrooms will have everyone reaching for more. They’re not just tasty; they also serve as a low-carb option that won’t weigh you down.

One of the best things about these stuffed mushrooms is how easy they are to prepare. You can make them ahead of time, pop them in the oven when your guests arrive, and enjoy the delightful aroma as they bake to perfection. Picture the scene: your friends and family gathered around, excitedly chatting and munching on these flavorful poppers. No one can resist the allure of hot, cheesy goodness topped with crispy bacon and zesty jalapeños.

Ingredients:
- 12 large mushrooms
- 4 oz cream cheese, softened
- 1 cup cheddar cheese, shredded
- 4 slices bacon, cooked and crumbled
- 2 jalapeños, finely chopped
- 2 cloves garlic, minced
- Salt and pepper, to taste
Instructions:
1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Mushrooms: Clean the mushrooms and remove the stems. Set aside.
3. Make the Filling: In a bowl, mix the cream cheese, cheddar cheese, crumbled bacon, jalapeños, garlic, salt, and pepper until well combined.
4. Stuff the Mushrooms: Spoon the cheese mixture into each mushroom cap, packing it lightly.
5. Bake: Place the stuffed mushrooms on a baking sheet and bake for 20 minutes, or until the tops are golden and bubbly.
6. Cool & Serve: Let the mushrooms cool slightly before serving. Don’t forget to offer napkins!
October 9, 2024
School Pizza Recipe
Remember the excitement of pizza day in the school cafeteria? That rectangular slice of pizza, topped with melted cheese and savory sausage, was a beloved treat for many kids. The School Pizza Recipe is a nostalgic throwback to those simpler times, bringing the joy of cafeteria-style pizza right to your home kitchen.

Perfectly baked on a large sheet pan, this pizza recipe is simple, comforting, and incredibly delicious. Whether you’re recreating your favorite school lunch for your kids or indulging in a little culinary nostalgia, this recipe is sure to bring back fond memories.

Ingredients:
- 1 refrigerated pizza dough (or homemade dough, if preferred)
- 1 1/2 cups pizza sauce
- 2 cups shredded mozzarella cheese
- 1 cup cooked sausage crumbles (or your preferred topping)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Optional: Parmesan cheese, red pepper flakes, or extra herbs for garnish
INSTRUCTIONS:

Step-by-Step Method to Make School Pizza
1. Preheat Your Oven: Set your oven to 400°F (200°C). Lightly grease a large sheet pan with olive oil to ensure your pizza doesn’t stick and develops a nice crust.
2. Prepare the Dough: Roll out the pizza dough onto the prepared sheet pan. Use your hands to stretch the dough to the edges of the pan, creating an even base for your pizza. Brush the dough with olive oil and sprinkle with garlic powder and Italian seasoning to add extra flavor.
3. Add the Sauce: Spread the pizza sauce evenly over the dough, leaving a small border around the edges for the crust. The sauce layer should be generous enough to cover the dough but not too thick.
4. Top with Cheese: Sprinkle the shredded mozzarella cheese evenly over the sauce, covering it completely. The cheese will melt into a delicious, gooey layer as the pizza bakes.
5. Add the Sausage: Scatter the cooked sausage crumbles evenly across the pizza. You can adjust the amount of sausage based on your preference, or swap it out for other toppings like pepperoni, mushrooms, or veggies.
6. Bake the Pizza: Place the sheet pan in the preheated oven and bake for 15-20 minutes, or until the crust is golden and the cheese is melted and bubbly. Keep an eye on it to prevent burning, and adjust the cooking time as needed based on your oven.
7. Cool and Slice: Allow the pizza to cool for a few minutes before slicing it into squares, just like the classic school lunch style. Serve warm, straight from the pan.
Tips for Making the Perfect School Pizza
- Customize the Toppings: While sausage is a classic topping, feel free to add pepperoni, bell peppers, olives, or any of your favorite pizza toppings.
- Make It Extra Cheesy: For an even richer flavor, mix some shredded cheddar or Parmesan cheese with the mozzarella.
- Use a Homemade Dough: If you have the time, try making your own pizza dough for an even more authentic homemade touch.
- Serve with Dips: Offer sides of marinara sauce, ranch dressing, or garlic butter for dipping to recreate the full cafeteria experience.
October 9, 2024
Sliced Baked Potatoes: A Delicious and Elegant Side Dish
Sliced Baked Potatoes, also known as Hasselback potatoes, are a visually stunning and incredibly tasty side dish. These potatoes are sliced thinly, almost to the bottom, and baked to perfection, resulting in a crispy exterior and a tender, flavorful interior. Perfect for any occasion, from family dinners to holiday feasts, this recipe is sure to impress.

Sliced Baked Potatoes are a beautiful and delicious addition to any meal. Their crispy edges and tender insides, combined with the rich flavors of garlic, herbs, and optional cheese, make them a standout side dish. Easy to prepare and visually impressive, this recipe is perfect for both everyday dinners and special occasions. Enjoy the delightful taste and texture of Sliced Baked Potatoes at your next meal!! Here’s how to make this delightful dish:

INGREDIENTS:

To prepare Sliced Baked Potatoes, you will need:
- 4 large Russet or Yukon Gold potatoes, scrubbed clean
- 4 tablespoons olive oil or melted butter
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh rosemary or thyme, chopped (optional)
- 1/4 cup grated Parmesan cheese (optional)
- Fresh parsley, chopped (for garnish)
INSTRUCTIONS:
1. Preheat the Oven:
  
  Preheat your oven to 425°F (220°C).
2. Prepare the Potatoes:
  
  Place a potato on a cutting board. Use two wooden spoons or chopsticks as guides on either side of the potato to prevent cutting all the way through.
  
  Slice the potato into thin slices, about 1/8-inch apart, stopping about 1/4 inch from the bottom. Repeat with the remaining potatoes.
3. Season the Potatoes:
  
  In a small bowl, combine the olive oil or melted butter with the minced garlic, salt, pepper, and optional fresh herbs.
  
  Place the sliced potatoes on a baking sheet lined with parchment paper or foil.
  
  Using a pastry brush or spoon, carefully brush the olive oil or butter mixture over the tops and in between the slices of each potato. Make sure the mixture gets into the slices for maximum flavor.
4. Bake the Potatoes:
  
  Bake the potatoes in the preheated oven for 45-60 minutes, or until the potatoes are crispy on the edges and tender in the middle. Baste the potatoes with the remaining oil or butter mixture halfway through the baking time to enhance the flavor and crispiness.
  
  If using grated Parmesan cheese, sprinkle it over the potatoes during the last 10 minutes of baking.
5. Garnish and Serve:
  
  Once baked, remove the potatoes from the oven and let them cool for a few minutes.
  
  Garnish with chopped fresh parsley and serve hot.
Tips for Perfect Sliced Baked Potatoes
- Even Slices: Using wooden spoons or chopsticks as guides helps to ensure you don’t slice all the way through the potatoes.
- Oil or Butter: Use a combination of both olive oil and butter for a rich flavor.
- Crispiness: For extra crispy potatoes, you can bake them on a wire rack set over a baking sheet to allow air to circulate underneath.
Versatile and Delicious

Sliced Baked Potatoes can be customized and adapted to suit different tastes and meal pairings:
- Cheese Variations: Try different cheeses like cheddar, Gruyere, or mozzarella for added flavor.
- Spice It Up: Add a pinch of paprika, cayenne pepper, or your favorite seasoning blend for a kick.
- Loaded Potatoes: Top with sour cream, bacon bits, and chives for a loaded baked potato experience.
Nutritional Benefits

While Sliced Baked Potatoes are a tasty indulgence, they also offer some nutritional benefits:
- Potassium and Vitamin C: Potatoes are a good source of these essential nutrients.
- Dietary Fiber: Potatoes provide fiber, which is beneficial for digestive health.
October 9, 2024
Anti-Inflammatory Beet Smoothie Recipe

Ingredients:
– 1 cup frozen strawberries
– 1 cup frozen blueberries
– 1 cup orange juice
– 1 (8.8-ounce) package refrigerated cooked beets (such as Love Beets)
– 1 medium banana, peeled
– 1 medium carrot, peeled and sliced
– 1 (1/2 inch) piece fresh ginger, peeled and grated

### Instructions:

#### 1. Prepare the Ingredients:
– Gather all the ingredients listed above.
– If necessary, chop the banana into smaller pieces for easier blending.

#### 2. Add Ingredients to Blender:
– In a blender, add the frozen strawberries and blueberries.

#### 3. Add Liquid Base:
– Pour in the orange juice to provide a liquid base for the smoothie.

#### 4. Incorporate Beets:
– Open the package of refrigerated cooked beets and add them to the blender. If the beets are whole, you may want to chop them into smaller pieces for easier blending.

#### 5. Introduce Banana:
– Place the peeled banana into the blender with the other ingredients.

#### 6. Add Carrot and Ginger:
– Add the sliced carrot and grated fresh ginger to the blender.

#### 7. Blend Until Smooth:
– Secure the lid on the blender and blend all the ingredients together until smooth and well-combined. Depending on your blender’s power, this may take a couple of minutes.

#### 8. Check Consistency:
– After blending, check the consistency of the smoothie. If it’s too thick, you can add a splash more orange juice or water to reach your desired consistency.

9. Serve:
– Once the smoothie reaches the desired consistency, pour it into glasses and serve immediately.

#### 10. Enjoy:
– Enjoy your delicious and nutritious Anti-Inflammatory Beet Smoothie! This refreshing beverage is packed with antioxidants and anti-inflammatory properties, making it a great addition to your day.

October 9, 2024
Vegan Butter Pecan Ice Cream

Ingredients
For the Ice Cream Base:

1 can (13.5 oz) full-fat coconut milk
1 cup almond milk (or any plant-based milk)
3/4 cup coconut cream (for extra creaminess)
1/2 cup pure maple syrup or agave syrup
1/2 cup coconut sugar or brown sugar
1 tablespoon vanilla extract
For the Butter Pecan Swirl:

1 cup pecans, roughly chopped
2 tablespoons vegan butter or coconut oil
1/4 cup brown sugar
1 tablespoon maple syrup
Instructions
Prepare the Butter Pecan Swirl:

In a skillet over medium heat, melt the vegan butter or coconut oil.
Add the chopped pecans and cook, stirring frequently, until they become fragrant and slightly toasted (about 3-4 minutes).
Stir in the brown sugar and maple syrup. Continue to cook, stirring until the sugar has melted and the pecans are coated. Set aside to cool.
Prepare the Ice Cream Base:

In a large mixing bowl, combine the coconut milk, almond milk, coconut cream, maple syrup, coconut sugar, and vanilla extract.
Whisk the mixture until well combined and the sugars are dissolved.
Churn the Ice Cream:

Pour the ice cream base into your ice cream maker and churn according to the manufacturer’s instructions. This typically takes about 20-30 minutes.
Add the Butter Pecan Swirl:

Once the ice cream is churned to a soft-serve consistency, gently fold in the cooled butter pecan mixture. If your ice cream maker allows, you can add the pecans during the last few minutes of churning.
Alternatively, you can transfer the churned ice cream to a freezer-safe container and swirl in the pecans by hand.
Freeze:

Transfer the ice cream to a lidded container and freeze for at least 4 hours or until firm.
Serve:

Let the ice cream sit at room temperature for a few minutes before scooping to make it easier to serve.
Enjoy

October 9, 2024