Twisted Puff Pastry Bacon Rolls with Dill and Cheese

Sugar-Free, Butter-Free Cheesecake  

This fluffy, light, and creamy cheesecake is made without sugar or butter, yet it still delivers a rich, melt-in-your-mouth experience! It’s perfect for those on a low-sugar diet or anyone looking for a healthier dessert option.

Ingredients

• 200g cream cheese (softened, preferably low-fat)
• 3 eggs (separated)
• 100ml milk (or almond milk for a dairy-free option)
• 2 tbsp honey, maple syrup, or a sugar-free sweetener (like erythritol/stevia)
• 1 tsp vanilla extract
• 40g all-purpose flour (or oat flour for a healthier option)
• 20g cornstarch (or arrowroot powder)
• 1/2 tsp lemon juice
• Powdered erythritol or cocoa powder (for dusting, optional)

Instructions

1. Preheat Oven: Set your oven to 320°F (160°C). Grease and line a 7-inch (18 cm) round cake pan with parchment paper.
2. Prepare Egg Whites: In a clean bowl, beat the egg whites with lemon juice until stiff peaks form. Set aside.
3. Mix Wet Ingredients: In another bowl, whisk cream cheese, milk, egg yolks, sweetener, and vanilla extract until smooth.
4. Combine Dry Ingredients: Sift in the flour and cornstarch, stirring until well incorporated.
5. Fold in Egg Whites: Gently fold the beaten egg whites into the batter in three additions, using a spatula to keep the mixture airy.
6. Bake in a Water Bath: Pour the batter into the prepared pan and place it inside a larger baking dish filled with hot water. Bake for 45-50 minutes or until golden and set.
7. Cool Gradually: Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 10-15 minutes to prevent cracking.
8. Chill & Serve: Once cooled, refrigerate for at least 2 hours before slicing. Dust with powdered erythritol or cocoa powder before serving (optional).

Notes & Tips

✔ For Extra Lightness: Beat the egg whites until stiff peaks form and fold them in carefully to maintain airiness.
✔ For a Dairy-Free Version: Use almond milk and a dairy-free cream cheese substitute.
✔ Want More Flavor? Add lemon zest or a dash of cinnamon to enhance the taste!
✔ Storage: Keep in the fridge for up to 4 days or freeze for up to 1 month.

Serving Size & Nutritional Info (Per Slice, Makes 8 Servings)

• Calories: ~120 kcal
• Carbs: ~10g
• Protein: ~5g
• Fat: ~6g
• Fiber: ~1g

Health Benefits 

✔ Low in Sugar: Uses natural or sugar-free sweeteners for a healthier alternative.
✔ High in Protein: Thanks to the cream cheese and eggs, it provides a good protein boost.
✔ No Butter, Lower Fat: Perfect for those watching their fat intake.
✔ Gluten-Free Option: Can be made with oat flour or gluten-free alternatives.

Q&A

Q: Can I use coconut flour or almond flour instead of all-purpose flour?
A: Yes, but use only 25g coconut flour since it absorbs more liquid, or 40g almond flour for a denser texture.

Q: How do I prevent cracks in the cheesecake?
A: Use a water bath and let the cheesecake cool gradually in the oven after baking.

Q: Can I make this in an air fryer?
A: Yes! Bake at 300°F (150°C) for about 25-30 minutes, checking for doneness with a toothpick.

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Chicken and Ham Potato Bake with Fresh Veggie Salad
This Chicken and Ham Potato Bake is a hearty, comforting dish that combines tender potatoes, flavorful chicken fillet, savory ham, and melted mozzarella cheese. The dish is topped with a creamy mayonnaise mixture, baked to golden perfection, and served alongside a fresh veggie salad with cucumber, cherry tomatoes, and corn for a refreshing balance of flavors. This is a great recipe for a family dinner or a weekend meal that everyone will love.

Preparation Time

Total Time: 1 hour
Prep Time: 20 minutes
Cook Time: 40 minutes
Ingredients

For the Potato Bake:

400 g potatoes, peeled and sliced
Water, for boiling
Salt, to taste
200 g chicken fillet, diced
200 g ham, diced
150 g hard mozzarella cheese, grated
2-3 tablespoons mayonnaise
Dried ground sweet paprika, to taste
A bunch of dill, chopped (optional)
For the Salad:

1/2 head of Chinese cabbage, chopped
1 cucumber, sliced
200 g cherry tomatoes, halved
200 g canned corn, drained
Salt, to taste
Ground black pepper, to taste
Some vegetable oil, for dressing
Directions
Prepare the Potatoes:

Peel and slice the potatoes into thin rounds.
Place them in a pot of salted water and bring to a boil. Cook for about 10 minutes, or until they are just tender but still firm. Drain and set aside.
Cook the Chicken:

In a separate pot, boil the chicken fillet in water with a pinch of salt. Cook until the chicken is fully cooked through, about 10-12 minutes. Drain and dice the chicken into small pieces.
Prepare the Baking Dish:

Preheat your oven to 180°C (355°F).
Line a baking pan with baking paper to prevent sticking
Assemble the Potato Bake:

In the prepared baking pan, layer the cooked potatoes evenly.
Add the diced chicken fillet and ham on top of the potatoes.
Sprinkle the dried ground sweet paprika and salt to taste over the top.
Add half of the grated mozzarella cheese over the meat and potatoes.
Spoon 2-3 tablespoons of mayonnaise on top and spread evenly.
Bake the Dish:

Add the remaining mozzarella cheese over the top of the bake.
Place the dish in the preheated oven and bake for 30 minutes, or until the cheese is melted and golden brown.
Prepare the Salad:

While the bake is in the oven, prepare the salad by combining the chopped Chinese cabbage, sliced cucumber, halved cherry tomatoes, and canned corn in a large bowl.
Season the salad with salt, pepper, and a drizzle of vegetable oil to taste. Toss everything to combine.
Serve:

Once the bake is ready, remove it from the oven and let it cool for a few minutes before serving.
Serve the Chicken and Ham Potato Bake with the fresh veggie salad on the side.
Nutritional Facts (Per Serving)

Calories: 450
Protein: 25g
Carbohydrates: 30g
Fiber: 4g
Fat: 24g
Saturated Fat: 10g
Sodium: 800mg
Calcium: 200mg
Vitamin C: 20mg
The Origins and Popularity of Potato Bakes

Potato bakes, also known as potato gratins or casseroles, are a classic comfort food with roots in French cuisine. The concept of layering sliced potatoes with cheese, cream, and seasonings and baking them until golden and bubbling has been a favorite dish for centuries. Over time, various countries have added their twists to this dish, incorporating different meats, vegetables, and flavorings.

The combination of potatoes and cheese makes for a satisfying, hearty dish that is perfect for family dinners or gatherings. The addition of meats such as chicken, ham, or bacon adds richness and protein, turning a simple potato dish into a full meal. Today, potato bakes are enjoyed in many variations across the world, from the traditional French gratin dauphinois to more modern takes like this Chicken and Ham Potato Bake.

Why You’ll Love This Recipe

This Chicken and Ham Potato Bake is the ultimate comfort food. The combination of creamy, melted cheese and tender potatoes pairs perfectly with the savory flavors of chicken and ham. The mayonnaise adds a subtle creaminess, while the sweet paprika gives the dish an extra depth of flavor. The addition of a fresh, crisp salad on the side adds a refreshing contrast to the richness of the bake. It’s a filling, satisfying meal that’s easy to prepare and perfect for any night of the week.

Health Benefits of Chicken and Ham Potato Bake

This dish offers several nutritional benefits. Potatoes are a great source of potassium, vitamin C, and fiber, which support heart health and digestive function. Chicken is a lean source of protein, which helps with muscle repair and growth, while the ham provides additional protein and flavor. The mozzarella cheese adds calcium for strong bones and teeth, and the fresh vegetables in the salad provide essential vitamins and antioxidants. While this dish is indulgent, it also offers a balanced mix of protein, healthy fats, and vegetables.

Serving Suggestions

Serve the bake with a side of steamed or roasted vegetables, such as broccoli, carrots, or green beans, for added nutrients and color.
For a heartier meal, serve with a side of crusty bread or garlic bread to soak up the creamy sauce.
This dish pairs well with a light white wine, such as Sauvignon Blanc or Chardonnay, to balance the richness of the meal.
Tips

You can substitute the ham with bacon or sausage for a different flavor profile.
For a lighter version, use reduced-fat cheese and mayonnaise, or substitute Greek yogurt for mayonnaise.
If you prefer a crispier topping, broil the bake for the last 2-3 minutes of cooking to brown the cheese.
Variations to Try

Vegetarian Version: Omit the chicken and ham and add more vegetables, such as spinach, mushrooms, or zucchini, to the bake.
Spicy Version: Add a pinch of cayenne pepper or chili flakes to the mayonnaise mixture for a spicy kick.
Cheese Lovers Version: Use a mix of different cheeses, such as cheddar, gouda, or parmesan, for a more complex flavor.

Homemade Fresh Farmer’s Cheese Recipe (10-Minute Method)

Ingredients

For the Base:

• 1.5 liters (6⅓ cups) whole milk
• 300g (1¼ cups) sour cream (20% fat content)
• 4 large eggs
• ½ teaspoon salt

Equipment Needed:

• Large heavy-bottomed pot
• Fine-mesh sieve or cheesecloth
• Thermometer (optional but recommended)
• Heavy weight for pressing

Detailed Instructions

Preparation

1. In a large bowl, whisk together:

• 4 large eggs
• 300g sour cream
• ½ teaspoon salt until completely smooth

1. Pour 1.5 liters of milk into a heavy-bottomed pot

Cooking Process

1. Add the egg-sour cream mixture to the cold milk, whisking constantly to combine
2. Place the pot over medium heat, stirring occasionally to prevent sticking
3. Heat the mixture until it comes to a gentle boil, stirring frequently

• Watch carefully as it approaches boiling point
• The mixture will begin to curdle – this is exactly what we want

1. Once boiling, reduce heat to low and cook for exactly 5 minutes

• Stir gently to prevent the curds from sticking to the bottom
• Maintain a very gentle simmer

1. After 5 minutes:

• Remove from heat
• Cover with a lid
• Let rest for 10-15 minutes undisturbed

Straining and Setting

1. Line a large sieve with cheesecloth or a clean kitchen towel
2. Carefully pour the mixture into the lined sieve

• The whey will begin draining immediately
• The curds will collect in the cheesecloth

1. Place a weight on top of the curds

• A plate with a jar of water works well
• This helps extract excess whey

1. Allow to drain for 4-5 hours, or preferably overnight

• Keep refrigerated during this process
• The longer it drains, the firmer the cheese will become

Expert Tips for Success

• Use whole milk for the best yield and richest flavor
• Ensure all ingredients are fresh and at room temperature
• Don’t rush the heating process – slow and steady produces the best curds
• Save the whey for baking or cooking – it’s full of nutrients

Storage and Usage

• Store in an airtight container in the refrigerator
• Keeps fresh for up to 5-7 days
• Use as a spread, in baking, or in both sweet and savory dishes

Nutritional Information

Per 100g serving:

• Calories: 220
• Protein: 14g
• Fat: 16g
• Carbohydrates: 4g
• Calcium: 200mg
• Sodium: 150mg

Total Time: 5-6 hours

Ginger is a Million Times Stronger Than Botox: Removes Deep Wrinkles and Fine Lines!

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Setting Time: 4-5 hours
  Yield: Approximately 500g of fresh cheese

This homemade cheese recipe demonstrates that artisanal cheesemaking is accessible to home cooks. The result is a fresh, natural cheese free from preservatives and additives, perfect for those who appreciate knowing exactly what goes into their food. Whether used in cooking, baking, or enjoyed on its own, this cheese brings the satisfaction of traditional homemade dairy crafting to your kitchen.

Easy Apple Almond Puff Pastry Squares

Ingredients
For the Apple Filling:
3 medium apples (300g/10.5 oz), preferably Granny Smith or Honeycrisp
45g (¼ cup) granulated sugar
10g (2 teaspoons) ground cinnamon
3g (½ teaspoon) ground nutmeg
For the Pastry:
900g (2 lbs) puff pastry, thawed according to package directions
1 large egg, for egg wash
2 teaspoons granulated sugar, for finishing
For the Topping:
100g (1 cup) sliced almonds
Detailed Instructions
Preparation
Position a rack in the middle of the oven and preheat to 200°C (400°F). Line a large baking sheet with parchment paper or a silicone baking mat.
Begin by peeling the apples. Using the large holes of a box grater, grate the apples directly into a medium bowl. This technique ensures quick and even cooking while maintaining moisture in the filling.
Immediately toss the grated apples with granulated sugar, cinnamon, and nutmeg. The sugar will help draw out excess moisture while the spices infuse throughout the mixture.
Assembling the Pastries
On a lightly floured surface, roll out the puff pastry into a large rectangle approximately 3mm (⅛ inch) thick. Ensure the surface is well-floured to prevent sticking.
Using a sharp knife or pizza cutter, divide the pastry into three equal strips lengthwise.
Drain any excess liquid from the apple mixture before using. This prevents the pastry from becoming soggy during baking.
Distribute the spiced apple mixture evenly across each strip of pastry, leaving a 1cm (½ inch) border around all edges.
Working with one strip at a time, fold the long edges into the center, overlapping slightly, like folding a letter. Press gently to seal.
Cut each folded strip into 2-3 equal pieces, creating individual squares or rectangles.
Final Touches and Baking
Transfer the prepared pieces to the lined baking sheet, spacing them about 5cm (2 inches) apart to allow for expansion.
Whisk the egg with a teaspoon of water to create an egg wash. Brush each pastry thoroughly with the egg wash.
Generously sprinkle sliced almonds over each piece, followed by a light dusting of granulated sugar.
Bake for 20-25 minutes, or until the pastries are deeply golden brown and puffed. The bottom should be well-baked and crispy.
Expert Tips for Perfect Results
Ensure your puff pastry is properly thawed but still cold when working with it
Don’t skip draining the apple mixture – excess moisture is the enemy of crispy pastry
For the crispiest results, cool the pastries on a wire rack rather than the baking sheet
These are best enjoyed within 24 hours of baking
Storage and Make-Ahead Tips
Store completely cooled pastries in an airtight container at room temperature for up to 2 days. To refresh, warm in a 150°C (300°F) oven for 5 minutes before serving.

Nutritional Information
Per serving (based on 8 servings):

Ginger is a Million Times Stronger Than Botox: Removes Deep Wrinkles and Fine Lines!

Calories: 420
Total Fat: 24g
Saturated Fat: 6g
Cholesterol: 23mg
Sodium: 320mg
Total Carbohydrates: 45g
Dietary Fiber: 3g
Sugar: 12g
Protein: 8g
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 6-8 pastries

These apple almond puff pastry squares combine the best of French patisserie techniques with simple preparation methods, resulting in an impressive dessert that’s perfect for any occasion, from casual brunches to elegant dinner parties.