Ingredients:

For the Cake:

• • Prunes – 100 g (3.5 oz), rinsed with warm water

• • Raisins – 100 g (3.5 oz), rinsed with warm water
  • Dried apricots – 100 g (3.5 oz), rinsed with warm water
  • Roasted peanuts – 100 g (3.5 oz), cooled slightly

• • Walnuts – 70 g (2.5 oz), roughly chopped
  • Sour cream (25% fat) – 400 g (14 oz), at room temperature
  • Condensed milk – 300 g (10.5 oz), at room temperature

• Fine crackers – 300 g (10.5 oz), crushed

Step-by-Step Instructions:

1. Prepare the Dried Fruit and Nuts:

• • Start by rinsing the prunes, raisins, and dried apricots in warm water. This will help soften the dried fruits and make them easier to work with.
  • Once rinsed, pat the dried fruits dry with a paper towel. Chop the prunes and dried apricots into small pieces. Leave the raisins whole.

• Roughly chop the walnuts and slightly crush the roasted peanuts if they are whole. Set the fruit and nuts aside in separate bowls.

2. Prepare the Creamy Filling:

• • In a medium mixing bowl, combine the room-temperature sour cream and condensed milk. Whisk them together until the mixture is smooth and creamy. The sour cream adds a slightly tangy taste that balances the sweetness of the condensed milk, making the filling perfectly rich but not overly sweet.
  • Set the filling aside for layering.

3. Crush the Crackers:

• Take the fine crackers and crush them into crumbs. You can do this by placing the crackers in a resealable plastic bag and using a rolling pin to crush them until fine, or pulse them in a food processor.
• The cracker crumbs will serve as the cake’s base and layers, providing a texture similar to cake or biscuit layers once assembled.

4. Assemble the Cake:

• • Start by spreading a thin layer of the sour cream-condensed milk mixture onto the bottom of your serving dish or cake pan. This will help the first layer of crackers stick.

• • Sprinkle a layer of crushed crackers over the cream, covering the entire surface evenly.
  • Spread a generous layer of the cream mixture over the cracker layer, followed by a scattering of the chopped dried fruits and nuts (prunes, raisins, apricots, peanuts, and walnuts).
  • Continue layering the cake by alternating layers of crushed crackers, cream mixture, and dried fruits and nuts. Repeat the process until all the ingredients are used, finishing with a layer of cream on top.

5. Let the Cake Set:

• Once the cake is fully assembled, cover it with plastic wrap and refrigerate it for at least 4-6 hours, or preferably overnight. This chilling time allows the cracker layers to absorb the moisture from the cream, creating a soft, cake-like texture.
• Before serving, you can garnish the top of the cake with extra chopped nuts or a few pieces of dried fruit for decoration.

Cooking Tips:

• • Room-Temperature Ingredients: Make sure the sour cream and condensed milk are at room temperature before mixing. This ensures that the filling will combine smoothly without any lumps.

• • Cracker Texture: The finer the cracker crumbs, the more they will resemble a soft cake layer once they’ve absorbed the cream. If you prefer a bit more texture, you can leave the cracker crumbs slightly larger.
  • Fruit and Nut Variations: Feel free to customize the dried fruit and nuts in this recipe based on your preferences or what you have on hand. You can substitute almonds, cashews, or pecans for the peanuts or walnuts, and you can use other dried fruits like cranberries or dates.
  • Assembly Tip: When spreading the cream mixture, be gentle to avoid moving the crackers underneath. Use a spoon or spatula to spread the cream evenly over each layer.

Storage:

• Refrigeration: This cake is best stored in the refrigerator due to the creamy filling. Cover it tightly with plastic wrap or store it in an airtight container. It will keep for up to 3-4 days.
• Freezing: While this cake can be frozen, the texture of the cream may change slightly. If you choose to freeze it, wrap the cake in plastic wrap and store it in an airtight container for up to 1 month. Thaw it in the refrigerator overnight before serving.

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

Directions:

1. 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.

1. 1. Finish layering: Top with half the mozzarella cubes, marinara sauce, remaining zucchini, remaining spinach mixture, remaining mozzarella, and another layer of marinara sauce.
   2. Bake: Sprinkle with Parmesan cheese and bake at 200°C for 30 minutes.
   3. 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.

1. 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.
2. 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. 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.

1. 1. 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.
   2. 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.
   3. Herb Varieties: Feel free to experiment with different herbs. Thyme, oregano, or rosemary can add unique flavors to the dish.

1. 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.
2. Serving Suggestion: Pair this casserole with a light green salad and crusty bread for a complete meal.
3. Vegan Option: To make this dish vegan, use plant-based cheese and ensure your marinara sauce is free of animal products.

Ingredients:

For the Cake:

• • Eggs: 3 large
  • Sugar: 150 g (about 3/4 cup)
  • Vegetable Oil: 80 ml (about 1/3 cup)

• • Flour: 180 g (about 1 1/2 cups) – All-purpose or 000 flour
  • Orange Zest: From 1 orange
  • Grated Carrot: 200 g (about 2 medium carrots)

• • Walnuts: 100 g (about 1/2 cup), chopped
  • Salt: A pinch
  • Baking Powder: 2 teaspoons

• • Spice Mix for Cake: 1/2 teaspoon (includes cinnamon, cloves, nutmeg, ginger, cardamom, vanilla, and anise)
  • Cinnamon: 1/4 teaspoon
  • Orange Juice: 1 tablespoon

Directions:

• • Preheat the Oven:
    Preheat your oven to 180°C (350°F). Grease and flour an 8-inch (20 cm) round cake pan or line it with parchment paper.
  • Mix the Wet Ingredients:
    In a large mixing bowl, whisk the eggs and sugar together until light and fluffy, about 3-4 minutes. Gradually add the vegetable oil while continuing to whisk, ensuring it is fully incorporated.
  • Combine Dry Ingredients:
    In a separate bowl, sift together the flour, baking powder, salt, spice mix, and cinnamon. Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Mix until just combined; do not overmix.

• • Add Flavor and Texture:
    Add the grated carrot, orange zest, and orange juice to the batter. Stir gently to combine. Fold in the chopped walnuts to add crunch and flavor.
  • Bake the Cake:
    Pour the batter into the prepared cake pan and spread it evenly. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  • Serve:
    Once cooled, dust with powdered sugar or top with cream cheese frosting. Slice and enjoy with a cup of tea or coffee.

Serving Suggestions:

• • Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
  • Pair with a hot cup of tea or coffee for a cozy treat.
  • For added flavor, top with a cream cheese frosting or a drizzle of honey.

Cooking Tips:

• • Grate Carrots Finely: Use the fine side of a box grater to grate the carrots for a smoother texture.
  • Room Temperature Ingredients: Use room temperature eggs for better mixing and a lighter cake.
  • Customize the Spice Mix: Adjust spices to your liking. Add more cinnamon for warmth or vanilla for sweetness.

• Citrus Twist: Add more orange zest or use lemon zest for a different flavor profile.

Nutritional Benefits:

• • Carrots: High in beta-carotene, converted to vitamin A for healthy vision and immune function.
  • Walnuts: Rich in omega-3 fatty acids, antioxidants, and protein, promoting heart health

• Oranges: Packed with vitamin C, supporting immune health and skin care.
• Spices: Cinnamon has anti-inflammatory properties and can help regulate blood sugar levels.

Ingredients:

– 1 tsp salt 
– 250g noodles 
– 1 shallot 
– Vegetable fat for frying 
– 300g minced meat 
– 1 tsp paprika 
– 1 tsp oregano 
– Black pepper to taste 
– 3 eggs 
– 3 tbsp cream 
– 100g cheese 

Instructions:

1. Begin by cooking 250g of noodles according to the package instructions.

Drain and set aside.

2. In a skillet, sauté 1 finely chopped shallot in vegetable fat for about 9-10 minutes until it becomes translucent.

3. Add 300g of minced meat to the skillet and fry for another 9-10 minutes until it’s browned and cooked through.

4. Season the meat with 1 tsp of salt, 1 tsp of paprika, 1 tsp of oregano, and black pepper to taste.

Mix well to combine the flavors.

5. Now, your pasta is ready! Drain the cooked noodles.

6. In a separate bowl, prepare the sauce by whisking together 3 eggs, 3 tbsp of cream, 1 tsp of salt, and 1 tsp of paprika. Mix until well combined.

7. Grate 100g of cheese.

8. Assemble the dish: Start with a layer of cooked noodles, then add the sautéed minced meat on top.

9. Place 2 pieces of pasta on the meat layer.

10. Drizzle the prepared sauce evenly over the pasta.

11. Sprinkle the grated cheese generously on top.

12. Bake in a preheated oven at 180°C (356°F) for 10-15 minutes or until the cheese is bubbly and golden brown.

Keep an eye on it to prevent over-browning.

13. Once done, remove from the oven and let it cool slightly.

14. Serve and enjoy this heavenly pasta dish that will amaze your guests!