Luxurious Stuffed Cabbage Croquettes with Dual Sauces

Ingredients

For the Cabbage Layer

• 600g (21 oz) cabbage
• 3 eggs
• 3 tablespoons flour
• Salt to taste
• Vegetable oil for frying

For the Filling

• ½ cup basmati rice
• 500g (17.6 oz) mixed minced meat (pork and beef)
• 50g (1.7 oz) butter
• 2 medium onions, finely chopped
• 1 large carrot, grated
• 2 cloves garlic, minced
• 1 tablespoon Italian herb mixture
• ½ tablespoon paprika
• Fresh parsley and dill, chopped
• Black pepper to taste

For the Tomato Sauce

• 50g (1.7 oz) butter
• 2 tablespoons flour
• 2 tablespoons tomato paste
• 500ml (2 cups) water
• 1 teaspoon salt
• ½ teaspoon dried garlic
• ½ teaspoon dried onion
• 3 bay leaves

For the Garlic-Dill Sauce

• 4 tablespoons sour cream
• Fresh dill, chopped
• 1 clove garlic, minced
• Salt to taste

Instructions

Prepare the Rice

1. Cook rice in 1 cup hot water until tender
2. Set aside to cool

Prepare the Cabbage

1. Chop cabbage finely
2. Mix with eggs, flour, and salt
3. Let rest for 10 minutes

Make the Filling

1. Sauté in butter:

• Chopped onions
• Grated carrot
• Minced garlic

1. Add minced meat and cook until browned
2. Season with:

• Italian herbs
• Paprika
• Salt and pepper

1. Mix in cooked rice and fresh herbs

Form the Croquettes

1. Take portions of cabbage mixture
2. Create a pocket in each
3. Fill with meat mixture
4. Form into oval shapes

Frying

1. Heat oil in a large pan
2. Fry croquettes until golden brown
3. Drain on paper towels

Make the Tomato Sauce

1. Melt butter and add flour
2. Add tomato paste and water
3. Season with:

• Salt
• Dried garlic and onion
• Bay leaves

1. Simmer until thickened

Prepare Garlic-Dill Sauce

1. Mix sour cream with:

• Chopped dill
• Minced garlic
• Salt

Professional Tips

• Keep oil temperature consistent for even browning
• Don’t overcrowd the pan when frying
• Test one croquette first to check seasoning
• Make ahead and reheat in oven

Nutrition Information (per croquette)

• Calories: 320
• Protein: 15g
• Carbohydrates: 18g
• Fat: 22g
• Fiber: 3g
• Iron: 2mg

Storage & Reheating

• Store in airtight container for up to 3 days
• Reheat in oven at 350°F (175°C)
• Sauces keep separately for up to 5 days

Serving Suggestions

• As main course with both sauces
• As appetizers for parties
• With fresh green salad
• As part of a buffet spread

These croquettes offer a perfect balance of textures and flavors:

• Crispy exterior
• Tender cabbage layer
• Savory meat filling
• Complementary sauces

Perfect for:

• Family dinners
• Special occasions
• Make-ahead meals
• Party appetizers

This recipe transforms simple ingredients into an elegant dish that’s sure to become a family favorite, combining traditional flavors with modern presentation.

Cheesy Beef and Potato Casserole Recipe

Ingredients

Serves 6-8

• 4 medium potatoes (peeled and cut into chunks)
• Water (enough to boil potatoes)
• 1 tsp (5 g) salt (for boiling potatoes)
• 1 medium onion (finely chopped)
• 1-2 tbsp olive oil (for cooking)
• 1-2 cloves garlic (minced)
• 1 carrot (diced)
• 2 stalks celery (diced)
• 450 g (1 lb) ground beef
• Salt and black pepper (to taste)
• ½ tsp (2.5 g) smoked paprika
• 1 zucchini (thinly sliced)
• 150 g (⅓ lb) cherry tomatoes (halved)
• 28 g (2 tbsp) butter
• 28 g (2 tbsp or 1 oz) all-purpose flour
• 240 ml (1 cup) milk
• Fresh dill (chopped, to taste)
• 113 g (4 oz) mozzarella cheese (shredded)

Step-by-Step Instructions

1. Cook the Potatoes

Start by peeling and cutting the potatoes into evenly sized chunks to ensure even cooking. Place the potatoes in a large pot and add enough water to cover them. Add 1 teaspoon of salt to the water, then bring it to a boil over medium-high heat. Allow the potatoes to cook for 20-30 minutes until they are fork-tender.

Once the potatoes are cooked, drain the water and mash them until smooth. Set the mashed potatoes aside while you prepare the rest of the casserole.

2. Prepare the Meat Filling

In a large skillet, heat 1-2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Next, add the diced carrot and celery to the pan, cooking for 5-7 minutes until softened. These vegetables add both flavor and texture to the casserole.

Add the ground beef to the pan, breaking it up with a spatula as it cooks. Continue to cook until the beef is browned and no longer pink. Season the mixture with salt, black pepper, and ½ teaspoon of smoked paprika for a subtle smoky depth.

Once the beef is cooked through, stir in the thinly sliced zucchini and halved cherry tomatoes. Cook for an additional 5 minutes until the vegetables are soft and everything is well combined. Set the meat and vegetable mixture aside.

3. Prepare the White Sauce

In a small saucepan, melt 28 grams (2 tablespoons) of butter over medium heat. Once melted, stir in the flour and cook for 1-2 minutes to form a roux. This step helps thicken the sauce while adding a rich, nutty flavor.

Gradually whisk in the milk, ensuring there are no lumps. Continue to cook the sauce, stirring constantly, until it thickens to a creamy consistency, about 5 minutes. Season the sauce with salt and pepper, then stir in the freshly chopped dill for a bright, herby flavor. Set the sauce aside.

4. Assemble the Casserole

Preheat your oven to 180°C (350°F).

In a large casserole dish, spread the mashed potatoes evenly across the bottom, creating a thick, comforting base. Next, spoon the meat and vegetable mixture over the mashed potatoes, ensuring an even layer.

Pour the prepared white sauce over the top of the beef and vegetables, allowing it to seep through the layers and bind everything together. Finally, sprinkle the shredded mozzarella cheese evenly over the entire casserole, adding a layer of cheesy goodness that will melt to perfection in the oven.

5. Bake the Casserole

Place the assembled casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, golden, and bubbly. The edges should be slightly crisp, with the center hot and delicious.

6. Serve

Once the casserole is finished baking, remove it from the oven and allow it to cool for a few minutes before slicing. This will help the layers set, making it easier to serve. Garnish with extra fresh dill if desired, and enjoy this cheesy, hearty meal.

Nutrition Information (per serving)

• Calories: 380
• Total Fat: 20g
• Saturated Fat: 10g
• Cholesterol: 80mg
• Sodium: 550mg
• Total Carbohydrates: 25g
• Dietary Fiber: 3g
• Sugars: 5g
• Protein: 24g

Tips for the Best Casserole

1. Choose the Right Potatoes: Russet or Yukon Gold potatoes work best for mashing, giving the dish a fluffy, creamy texture.
2. Ground Beef Substitutes: You can substitute ground beef with ground turkey or chicken for a leaner version, or even use plant-based ground meat for a vegetarian option.
3. Make Ahead: This casserole can be prepared ahead of time. Simply assemble it, cover with plastic wrap, and store in the refrigerator for up to 24 hours before baking.
4. Add More Cheese: If you’re a cheese lover, feel free to add extra mozzarella or even mix in some cheddar for a sharper flavor.

No-Bake Chocolate Biscuit Cake

Ingredients

For the Cake:

• • 600g biscuits (digestive biscuits or graham crackers preferred)
  • 120g sugar

• • 60g cocoa powder
  • 250ml milk
  • 60g butter

• A pinch of vanilla extract

For the Glaze:

• • 100g dark chocolate
  • 130ml heavy cream (33% fat)

Directions

Prepare the Cake Base:

1. 1. Line the Pan:
      • Line a round cake pan or rectangular baking dish with parchment paper or plastic wrap, ensuring there is overhang on the sides for easy removal.
   2. Crush the Biscuits:
      • • Crush the biscuits into small pieces using a plastic bag and rolling pin or a food processor for coarse crumbs.

       

   3. Make the Chocolate Mixture:
      • In a saucepan, mix sugar, cocoa powder, milk, and butter over medium heat. Stir until smooth and the butter melts. Remove from heat and add a pinch of vanilla extract.

1. 1. Combine and Press:
      • Combine the crushed biscuits with the chocolate mixture, ensuring all the biscuit pieces are well coated.
      • Press the mixture into the prepared pan, smoothing it out evenly.

Prepare the Glaze:

5. 5. Melt the Chocolate:
      • Chop the dark chocolate and place it in a heatproof bowl.
      • Heat the heavy cream until it boils, then pour it over the chocolate. Wait a minute, then stir until smooth.

5. Spread the Glaze:
   • Spread the glaze evenly over the cake.

Chill and Serve:

7. 7. Refrigerate:
      • • Refrigerate the cake for at least 4 hours or until set.

       

   8. Serve:
      • Lift the cake out using the parchment overhang, slice, and serve chilled.

Nutritional Information

• Calories: 350 kcal per serving
• Servings: 8 servings

Why You’ll Love This Recipe

• • No-Bake: Perfect for hot days when you don’t want to turn on the oven.

• Quick and Easy: Simple steps make this dessert easy to prepare.
• Rich and Delicious: Combines the rich flavors of cocoa and dark chocolate with the satisfying crunch of biscuits.

Quick and Delicious Cake Roll Recipe

When time is short, whip up this scrumptious cake roll! It’s so good, you’ll want it 3 times a week! 

Ingredients:

For the Cake:

• 100g water
• 100g milk
• A pinch of salt
• A pinch of sugar
• 80g butter
• 130g flour
• 3 eggs

For the Custard Filling:

• 2 eggs
• 150g sugar
• 30g cornstarch
• 400g milk
• Vanilla extract
• 50g butter

Instructions

1. In a saucepan, combine water, milk, salt, sugar, and butter. Heat until the butter melts.
2. Add flour, stirring continuously to avoid lumps.
3. Cook for 2-3 minutes until the mixture thickens.
4. Transfer to a bowl and let it cool.
5. Gradually add 3 eggs, mixing until you get a smooth, elastic dough.
6. Spread the dough evenly in a baking form lined with parchment paper.
7. Bake at 200°C (392°F) for 30 minutes.
8. Allow the cake to cool.

For the Custard Filling:

1. In a bowl, whisk 2 eggs with sugar and cornstarch.
2. In a saucepan, heat milk with vanilla until it thickens.
3. Remove from heat, add the egg mixture, and stir until it thickens.
4. Add butter and mix until melted.
5. Spread the custard evenly over the cooled cake.
6. Carefully roll up the cake.
7. Refrigerate for 1 hour.
8. Dust with powdered sugar before serving.

Enjoy your delicious cake roll!

Heavenly Custard Cream Donuts (Vanilla & Chocolate) 

Ingredients (Makes 12 Donuts):

For the Custard Cream:

– For Vanilla Custard:
– 3 egg yolks
– 50g cane sugar
– 16g cake flour
– 250ml milk
– 1/3 vanilla bean

For Chocolate Custard:

– 3 egg yolks
– 45g granulated sugar
– 16g cake flour
– 250ml milk
– 50g sweet chocolate

For the Donuts:

– 350g bread flour
– 150g cake flour
– 70g granulated sugar
– 6g salt
– 6g instant dry yeast
– 2 eggs + milk to make 285g
– 45g unsalted butter

For Coating:

– Granulated sugar
– Cocoa powder

Instructions:

For the Custard Cream (Vanilla & Chocolate):

1. In separate bowls, prepare the vanilla custard and chocolate custard.
2. In each bowl, whisk 3 egg yolks until smooth.
3. Add cane sugar for vanilla custard and granulated sugar for chocolate custard. Mix well.
4. Sift cake flour into each mixture and combine until it forms a smooth paste.
5. In a saucepan, heat milk separately for both custards.
6. For the vanilla custard, split the vanilla bean and scrape the seeds. Add the seeds and the pod to the milk. Heat until just simmering.
7. For the chocolate custard, chop the sweet chocolate finely and add it to the hot milk. Stir until the chocolate is fully melted.
8. Remove the vanilla pod from the vanilla custard and gradually add the hot milk to each custard mixture, stirring constantly.
9. Return each custard to the saucepan and cook over low heat, stirring continuously, until it thickens. Remove from heat and let them cool.

For the Donuts:

10. In a mixing bowl, combine bread flour, cake flour, granulated sugar, salt, and instant dry yeast.
11. Add eggs and milk mixture (285g) to the dry ingredients. Mix until a dough forms.
12. Knead the dough for about 10 minutes or until it’s smooth and elastic.
13. Gradually add unsalted butter and continue kneading until fully incorporated.
14. Cover the dough and let it rise for about 1 hour or until it doubles in size.
15. Roll out the dough to about 1.5cm thickness and cut out rounds using a donut cutter or a glass.
16. Place the doughnuts on a baking sheet lined with parchment paper, cover, and let them rise for another 30 minutes.
17. Heat vegetable oil in a deep pan to 180°C (350°F).
18. Carefully fry the donuts until they are golden brown on both sides, about 2-3 minutes per side. Drain on paper towels.

For Coating:

19. While the donuts are still warm, coat them with granulated sugar for the vanilla custard ones and cocoa powder for the chocolate custard ones.

Fill the Donuts:

20. Once the donuts are cool, use a piping bag to fill them with the vanilla and chocolate custard creams.

Enjoy your delectable Custard Cream Donuts!

Pro Tip: Feel free to get creative with your coatings and add sprinkles or powdered sugar for extra flair!

Walnut Cinnamon Sweet Bread

Ingredients:

For the Dough:

• • 200ml lukewarm milk

• • 100ml lukewarm water
  • 5 Tbsp (60g) sugar
  • 1 Tbsp (9g) active dry yeast

• • 2 eggs
  • 1 tsp (4g) salt
  • 700g all-purpose flour

For the Filling:

• • 200g chopped walnuts
  • 80g sugar

• Cinnamon to taste (about 1-2 teaspoons, depending on your preference)
• 200g unsalted butter (softened)

For the Egg Wash:

• 1 egg yolk
• 1 Tbsp milk

Steps:

1. Prepare the Dough:

• • Activate the Yeast: In a small bowl, combine the lukewarm milk, lukewarm water, 5 tablespoons of sugar, and active dry yeast. Stir and let it sit for about 10 minutes, or until the mixture becomes foamy and bubbly. This means the yeast is activated and ready to use.

• • Mix the Dough: In a large bowl, whisk together the eggs and salt. Add the activated yeast mixture to the eggs and stir to combine. Gradually add the flour, 1 cup at a time, stirring after each addition. The dough should start coming together but still be slightly sticky.
  • Knead the Dough: Turn the dough out onto a floured surface and knead for about 10 minutes, adding more flour as needed, until you get a smooth and elastic dough. The dough should be soft and only slightly sticky but not too wet.
  • Let the Dough Rise: Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.

2. Prepare the Filling:

• Mix the Filling Ingredients: In a medium bowl, combine the chopped walnuts, sugar, and cinnamon. Stir to combine. Set this mixture aside, as it will be the filling for your sweet bread.

3. Shape the Bread:

• • Roll Out the Dough: Once the dough has risen, punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 1 cm (0.4 inches) thick.
  • Spread the Butter: Take the softened butter and spread it evenly over the rolled-out dough, leaving a small border around the edges.

• Add the Walnut Filling: Sprinkle the walnut, sugar, and cinnamon mixture evenly over the buttered dough. Press the filling down lightly with your hands to help it stick to the dough.
• Roll the Dough: Starting from one long edge, tightly roll the dough into a log, making sure to seal the edges by pinching them together.

4. Final Proof and Egg Wash:

• • Prepare the Baking Pan: Place the rolled dough into a greased loaf pan, seam-side down. Cover it with a kitchen towel and let it rise again for about 30-45 minutes.

• Preheat the Oven: While the dough is proofing, preheat your oven to 180°C (356°F).
• Apply the Egg Wash: In a small bowl, whisk together the egg yolk and 1 tablespoon of milk. Gently brush this mixture over the top of the dough to give it a shiny, golden crust during baking.

5. Bake the Bread:

• • Bake the Sweet Bread: Place the loaf in the preheated oven and bake for 60-70 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

• Cool the Bread: Once baked, remove the loaf from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Nutritional Facts (Per Serving – Approximate):

• • Calories: 320
  • Protein: 6g

• • Carbohydrates: 45g
  • Fat: 14g
  • Fiber: 2g

• Sugar: 12g
• Calcium: 6% of daily value
• Iron: 10% of daily value

Healthy Apple Oatmeal Bake Recipe

Ingredients:

• • 1 cup (100 g) rolled oats

• • 3 medium apples, grated
  • 1/2 cup (120 ml) water
  • 1 banana, mashed

• • 3.5 oz (100 g) dried cranberries, rinsed in hot water
  • 3.5 oz (100 g) raisins, rinsed in hot water
  • 2 eggs

• • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon (optional)
  • 1/2 cup (50 g) favorite nuts, chopped

Directions:

1. Preheat the Oven:
   • Preheat your oven to 360°F (180°C).
2. Mix Ingredients:
   • • In a large bowl, mix together the rolled oats, grated apples, water, mashed banana, rinsed cranberries, rinsed raisins, eggs, baking powder, and cinnamon (if using) until smooth.

    

   • Stir in your favorite nuts.
3. Bake:
   • • Pour the mixture into a greased baking dish.

    

   • Bake in the preheated oven for approximately 35-40 minutes, or until golden brown and set.
4. Serve:
   • • Serve warm with Greek yogurt and your favorite berries if desired.

    

Serving Suggestions:

• • Enjoy a warm slice for breakfast topped with a dollop of Greek yogurt and fresh berries.
  • Serve as a healthy snack or dessert.

• Pair with a cup of tea or coffee for a cozy treat.

Cooking Tips:

• • Make sure to rinse the dried cranberries and raisins in hot water to soften them and remove any excess sugar coating.
  • You can substitute the nuts with seeds like sunflower or pumpkin seeds if you prefer.

• If you have a nut allergy, skip the nuts altogether or use a nut-free alternative.

Nutritional Benefits:

• • Oats are a great source of fiber, which can help with digestion and keep you feeling full longer.
  • Apples provide natural sweetness along with vitamins and antioxidants.

• Bananas add moisture and sweetness without the need for added sugar.
• Nuts add healthy fats and protein, making this bake more satisfying and nutritious.

Dietary Information:

• • No Added Sugar: Naturally sweetened with fruits.

• No Flour: Free from refined flour.
• Dairy-Free Option: Serve without Greek yogurt or use a dairy-free alternative.
• Gluten-Free Option: Ensure the rolled oats are certified gluten-free.

Say Goodbye to Store-Bought Bread: Master the Art of Quick Homemade Bread in Just 5 Minute

Are you tired of running to the store every time you crave fresh bread? Say no more! With this easy and foolproof recipe, you can whip up delicious homemade bread in just five minutes of prep time. No fancy equipment required, just a few simple ingredients and a desire for freshly baked goodness. Let’s dive into the world of baking and discover how you can become a bread-making pro right in your own kitchen.

Importance of Fresh Yeast

Ever wondered why your homemade bread doesn’t turn out as fluffy and delicious as you hoped? The secret lies in the yeast! Using fresh, active dry yeast is crucial for achieving that perfect rise and texture in your bread. Stale or inactive yeast can leave your bread flat and uninspiring. So, always ensure you have fresh yeast on hand and store it properly in the refrigerator to maintain its potency.

Gathering Your Ingredients

• 5.5 cups of flour
• 562.5 ml (2 1/4 cup) of water
• 2 1/4 tsp of active dry yeast
• 1/4 cup of sugar
• 2 tbsp. of olive oil
• 1 tbsp. of salt
• Butter (optional, for topping)

Mixing and Kneading the Dough

Now that we have our ingredients ready, it’s time to get our hands dirty (literally)! Start by dissolving the yeast in warm water with a pinch of sugar. This step ensures that the yeast is activated and ready to work its magic. Once foamy, mix in the flour, sugar, olive oil, and salt until a smooth, slightly sticky dough forms. Knead the dough until it’s elastic and springs back when touched.

Letting the Dough Rise

Patience is key when it comes to bread-making. Allow your dough to rise for about an hour in a warm, draft-free environment. Cover it with a clean towel or plastic wrap to prevent it from drying out. During this time, the yeast will work its magic, causing the dough to double in size and develop those desirable pockets of air that give bread its light and airy texture.

Shaping Your Bread

Once your dough has doubled in size, it’s time to shape it into loaves. Divide the dough into two equal portions and roll each into a rectangle about 20 cm wide. Starting from the shortest side, roll the dough into cylinders to create your loaves. Place them in oiled molds, cover, and let them rise for another hour.

Second Rise and Preparing to Bake

As your loaves undergo their second rise, preheat your oven to 190°C (375°F). Once they’ve doubled in size again, brush the tops with melted butter for added flavor and a golden finish. This step is optional but highly recommended for that extra touch of indulgence.