Ingredients:

• 2 eggs
• 90g (7 tablespoons) sugar
• 70ml (1/3 cup) oil
• 100ml (1/2 cup) milk
• 160g (1 1/4 cups) flour
• 10g (2 teaspoons) baking powder
• Vanillin to taste

🥣 Necessary Kitchen Equipment:

• Bowl
• Spatula
• 20cm baking tray
• Baking paper
• Oven

⏲️ Preparation and Cooking Time:

• Preparation time: 10-15 minutes
• Cooking time: 25-30 minutes
• Total time: 35-45 minutes

 Preparation Steps:

Preparation of the Dough:

1. In a bowl, beat the eggs with the sugar and vanillin until the mixture becomes frothy and light.
2. Add the oil and milk to the egg mixture and mix well.
3. Sift the flour and baking powder directly into the bowl and mix gently until the dough is smooth and homogeneous.

Cooking:

1. Butter and flour a 20cm baking pan.
2. Pour the mixture into the prepared pan and level it with a spatula.
3. Bake in a preheated oven at 180°C (350°F) for 25-30 minutes, or until the cake is golden and cooked through.

🍽️ Serving:

1. Once cooked, let the cake cool slightly before serving. Cut into slices and enjoy this simple and delicious dessert alone or with a sprinkling of icing sugar or a scoop of vanilla ice cream.

Save this recipe and make it a daily delight!

Ingredients

• • 350 g puff pastry (divided)

  • 70 g tomato sauce

• • 800 g sausages

  • 200 g cheese, shredded

  • 1 egg (for egg wash)

Instructions

1. 1. Preheat the Oven:

      • Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper. This step ensures that your sausage rolls bake evenly and don’t stick to the pan.

   2. Prepare the Puff Pastry:

      • • Divide the puff pastry into two equal parts. On a lightly floured surface, roll out each piece of puff pastry to a rectangle approximately 35 cm x 25 cm (14 inches x 10 inches) in size. The pastry should be thin but not so thin that it tears easily.

   3. Spread the Tomato Sauce:

      • Spread half of the tomato sauce evenly over one rectangle of puff pastry, leaving a small border around the edges. This will help the pastry stick together when you roll it. Repeat with the second piece of puff pastry.

1. 1. Add the Sausages:

      • Place the sausages on top of the tomato sauce, spacing them evenly. Depending on the size of the sausages, you may need to trim them to fit or overlap slightly. Make sure the sausages are positioned in a way that will allow you to roll the pastry easily.

   2. Add the Cheese:

      • • Sprinkle the shredded cheese evenly over the sausages. The cheese adds a delicious, melty layer that complements the savory sausage and tangy tomato sauce.

   3. Roll the Pastry:

      • Carefully roll the puff pastry over the sausages, starting from one edge and rolling tightly to enclose the filling. Press the edges to seal, and use a little water if needed to help the edges stick. Repeat with the second piece of puff pastry.

1. 1. Cut and Score the Rolls:

      • Using a sharp knife, cut each rolled pastry into bite-sized pieces, about 5 cm (2 inches) wide. Place the pieces seam-side down on the prepared baking sheet. Lightly score the top of each roll with a knife to allow steam to escape during baking.

   2. Prepare the Egg Wash:

      • • In a small bowl, beat the egg with a tablespoon of water to create an egg wash. Brush the top of each sausage roll with the egg wash. This will give the pastry a beautiful golden color and a glossy finish when baked.

Mix Dry Ingredients:
In a large mixing bowl, combine 570 g of wheat flour and 1 teaspoon of salt. Stir well to ensure the salt is evenly distributed throughout the flour.

Combine Wet Ingredients:
In a separate bowl, whisk together 1 large egg, 140 ml of warm water, and 20 ml of vegetable oil.

Form the Dough:
Pour the activated yeast mixture into the dry ingredients. Add the egg mixture as well.
Mix everything together using a wooden spoon or a dough hook on a stand mixer until a sticky dough forms.

Knead the Dough:
Transfer the dough onto a lightly floured surface and knead for about 10 minutes, or until the dough is smooth and elastic. If using a stand mixer, knead with the dough hook for about 5 minutes on medium speed.
The dough should be soft but not too sticky. If it’s too sticky, add a little more flour as needed.
Let the Dough Rise:
Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size. This rising time allows the dough to develop flavor and a light, airy texture.

2. Shape the Rolls
Preheat the Oven:
Preheat your oven to 180°C (350°F).

Divide the Dough:
Once the dough has risen, punch it down gently to release the air.
Divide the dough into equal-sized portions, depending on how large you want the rolls to be. You should get about 12-16 rolls.

Shape the Rolls:
Roll each portion of dough into a smooth ball. Place them on a baking sheet lined with parchment paper, leaving some space between each roll to allow them to expand during baking.

Final Rise:
Cover the rolls with a kitchen towel and let them rise for another 20-30 minutes until they puff up slightly. This step ensures the rolls will be soft and fluffy.

3. Decorate and Bake
Egg Wash:
In a small bowl, beat 1 egg to make an egg wash.
Brush the top of each roll with the egg wash. This will give the rolls a beautiful golden color when baked.

Add Jam:
Using your finger or the back of a spoon, make a small indentation in the center of each roll.
Fill the indentation with a small amount of apricot jam or plum jam, depending on your preference.

Bake:
Place the rolls in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and the rolls are fully cooked.

4. Serve
Cool:
Once baked, remove the rolls from the oven and let them cool slightly on a wire rack.

Ingredients:

• • 1 cabbage, shredded thinly

  • 3 medium potatoes, grated

  • 1 red onion, chopped

• • 2 carrots, grated

  • Dill and parsley, chopped (to taste)

  • 5-6 garlic cloves, minced

• • 4-5 eggs

  • 2 cups of flour

  • 1 tablespoon of salt

• 125g (5oz) cheddar cheese, grated

• Olive oil (for greasing and frying)

Directions:

1. Prepare the Vegetables:

• • Shred the cabbage as thinly as possible.

  • Grate the potatoes and carrots, and chop the red onion. Set aside.

• In a large mixing bowl, combine the shredded cabbage, grated potatoes, carrots, chopped red onion, dill, parsley, and minced garlic.

2. Prepare the Batter:

• • In the same bowl, add the eggs, flour, and salt. Mix everything together until well combined.

3. Cooking Method 1: Oven-Baked

• • Preheat your oven to 200°C (400°F).

  • Grease a baking dish with olive oil.

• • Spread half of the vegetable mixture evenly in the baking dish.

  • Bake in the preheated oven for 40 minutes.

  • After 40 minutes, sprinkle the grated cheddar cheese over the top.

• Return to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and golden.

4. Cooking Method 2: Skillet-Fried

• • Heat a skillet over low heat and add a little olive oil.

• • Spoon the remaining half of the vegetable mixture into the skillet, pressing it down to form a flat layer.

  • Fry for 8-10 minutes on each side, or until golden brown and cooked through.

  • Sprinkle the grated cheddar cheese on top during the last few minutes of cooking to let it melt.

5. Serve:

• Serve the baked or fried cabbage casserole hot. Enjoy your comforting meal!

Serving Suggestions:

• Serve with a dollop of sour cream or Greek yogurt on the side.

• Pair with a slice of crusty bread for a complete meal.

Ingredients

Cabbage: 170g (shredded)
Salt (for marinating cabbage): 1/3 tsp
Green Onion: 15g (chopped)
Chili Peppers: 2 (30g, chopped)
Cooked Rice: 1 bowl (about 1 cup)
Black Pepper: 1/5 tsp
Salt: 1/4 tsp
Chili Powder: 1/5 tsp
Eggs: 3 (beaten)
Cornstarch: 2 tbsp
Cooking Oil: For frying

Directions

Marinate Cabbage:
Shred the cabbage and mix it with 1/3 tsp of salt. Let it marinate for 10 minutes to draw out excess moisture.

Prepare Other Ingredients:
While the cabbage is marinating, chop the green onion and chili peppers.

Mix Ingredients:
After 10 minutes, squeeze out any excess water from the cabbage. In a large bowl, combine the marinated cabbage, green onion, chopped chili, cooked rice, black pepper, 1/4 tsp salt, chili powder, beaten eggs, and cornstarch. Mix well until everything is evenly incorporated.

Form Fritters:
Heat cooking oil in a large skillet over medium heat. Take a spoonful of the mixture and flatten it into a patty shape.

Fry Fritters:
Place the patties in the skillet and fry until one side is golden brown and crispy, about 3-4 minutes. Flip and fry the other side until golden brown and crispy as well. Remove and drain on paper towels.

Additional Information

Serving Suggestions:
Serve these fritters hot, with a side of dipping sauce such as soy sauce, sweet chili sauce, or a yogurt dip.
Pair with a fresh green salad for a light meal.

Cooking Tips:
Ensure the cabbage is well-marinated and squeezed to avoid excess moisture, which can make the fritters soggy.
Adjust the amount of chili peppers and chili powder to suit your spice preference.

Indulge in a decadent and guilt-free dessert with this Healthy Chocolate Cake. Made without sugar, flour, or butter, this cake is a perfect treat for those looking for a healthier alternative to traditional chocolate cakes. The natural sweetness from ripe bananas and the rich flavor of dark chocolate make this cake a delight for any chocolate lover.

Ingredients

• Ripe bananas: 2
• Eggs: 2
• Cocoa powder: 33 g (1/3 cup)
• Baking powder: 1 teaspoon
• Dark chocolate: 60 g (2 ounces)

Directions

Step 1: Preheat the Oven

1. Setting the Temperature: Preheat your oven to 170°C (340°F).
2. Preparing the Pan: Prepare a 16cm (6-inch) round cake pan by lightly greasing it or lining it with parchment paper.

Step 2: Making the Batter

1. Blending the Ingredients: In a blender, place 2 ripe bananas, 2 eggs, 33 g of cocoa powder, and 1 teaspoon of baking powder. Blend just until the mixture is combined and smooth. Be careful not to over-blend, as this can make the cake dense.

Step 3: Baking the Cake

1. Pouring the Batter: Pour the blended mixture into the prepared cake pan.
2. Baking: Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center comes out clean.

Step 4: Adding the Chocolate Topping

1. Melting the Chocolate: When the cake is still hot from the oven, place 60 g (2 ounces) of dark chocolate cubes on top of the cake. Allow the chocolate to melt from the heat of the cake.
2. Spreading the Chocolate: Once melted, spread the chocolate evenly over the top of the cake with a spatula or the back of a spoon. Allow the cake to cool so the chocolate can set.

3. Step 5: Serving

   1. Cooling the Cake: Let the cake cool completely before slicing to ensure clean cuts and optimal texture.
   2. Enjoying: Serve and enjoy your healthy chocolate cake!

   Nutrition Information (Per Serving)

   • Calories: 120 kcal
   • Carbohydrates: 16 g
   • Protein: 5 g
   • Fat: 6 g
   • Saturated Fat: 3 g
   • Cholesterol: 55 mg
   • Sodium: 80 mg
   • Potassium: 300 mg
   • Fiber: 3 g
   • Sugar: 9 g (natural sugars from bananas)
   • Vitamin A: 100 IU
   • Vitamin C: 5 mg
   • Calcium: 30 mg
   • Iron: 2 mg

   Conclusion

   This Healthy Chocolate Cake is a fantastic way to satisfy your sweet tooth without compromising on health. The combination of ripe bananas and dark chocolate provides a natural sweetness and rich flavor, while the absence of flour, sugar, and butter makes it a guilt-free treat. Enjoy this delicious and nutritious cake with your loved ones and relish in the joy of a healthier dessert option.

Ingredients

The dish:

3 potatoes, peeled and boiled

1 white onion

1 package of ground beef

1 teaspoon of chopped parsley

1 pinch of paprika

1 large bag of shredded mozzarella

bechamel sauce

salt

pepper

Bechamel sauce:

5 tablespoons of butter

4 tablespoons of all-purpose flour

4 cups of milk

2 teaspoons of salt

1/2 teaspoon of nutmeg

 

Instructions

Before anything else, we’re going to make a basic béchamel sauce for use later in the recipe! First, get a medium saucepan and melt your butter over medium-low heat. Add in flour and stir it all up until it gets smooth. Keep cooking your mixture until it all turns a light golden color, for about six or seven minutes.

In the meantime, heat your milk in a separate pan until it’s almost at a boil. Once it’s hot enough, gradually add your hot milk one cup at a time to the butter, continually whisking the entire time until it’s smooth. Once all the milk is incorporated, bring the whole thing to a boil and cook for 10 minutes, stirring it constantly. Season it at the end with salt and nutmeg and you’re good to go!

Now that your sauce is ready, preheat your oven to 400 degrees. Next, get a big bowl and throw in your package of beef along with your chopped parsley and paprika. Add a little bit of salt and pepper as well. Once all the ingredients are together, mix together all the ingredients until they’re evenly combined.

Next, peel three potatoes and boil them until they’re semi-soft, around seven minutes. Once they’re ready, take them out and chop them into slices, arranging them around the bottom of a round glass baking dish. Lay one layer flat on the bottom and arrange another layer around the sides as well.

After that, get your meat mixture and work it into ice cream scoop-sized meatballs—the entire thing should form about 15 meatballs. Next, arrange them on your slices of potato that you laid out earlier.

Once you’ve got your meatballs placed together, use your remaining slices of potato to put walls between the meatballs so each one has its own compartment. Pour your béchamel sauce into each one of the “compartments” until it’s relatively full and top the entire thing with a thin layer of shredded mozzarella.

Finally, throw the entire dish in your preheated oven for 15 minutes. Once it’s done, you’ll have a deliciously cheesy and creamy French casserole-style dish that the whole family will love!

Enjoy!