Category: cake

Ingredients

For the Stuffed Pumpkin:

• • Pumpkin: 1 medium-sized

 

• • Onion: 1, finely chopped
  • Carrot: 1, grated
  • Minced meat: 500 g (17 oz) (beef, pork, or a mix)

 

• • Salt: To taste
  • Black pepper: To taste
  • Paprika: 1 teaspoon

 

• • Rosemary: 1/2 teaspoon, finely chopped
  • Garlic: 3 cloves, minced
  • Parsley: A handful, finely chopped

 

• • Cheese: 100 g (about 1 cup), grated (cheddar, mozzarella, or your favorite)
  • Chicken egg: 1, beaten
  • Breadcrumbs: 2 tablespoons

 

• Olive oil: 2 tablespoons

For the Creamy Garlic Sauce:

• • Yogurt or sour cream: 4 tablespoons
  • Cucumber: 1, finely grated

 

• • Garlic: 2 cloves, minced
  • Dill: 1 tablespoon, finely chopped
  • Salt and pepper: To taste

 

Step-by-Step Instructions

Step 1: Prepare the Pumpkin

1. Preheat Your Oven:
   • Preheat the oven to 180°C (350°F).
2. Clean and Hollow Out the Pumpkin:
   • • Cut off the top of the pumpkin and set it aside. Scoop out the seeds and fibrous pulp, leaving enough flesh to hold the stuffing.

    

   • Brush the inside with a little olive oil, and sprinkle with salt, black pepper, and paprika for added flavor. Set the pumpkin on a baking tray.

Step 2: Prepare the Minced Meat Filling

1. Sauté the Vegetables:
   • • Heat 2 tablespoons of olive oil in a pan over medium heat. Add the finely chopped onion and cook until translucent.

    

   • Add the grated carrot and cook for another 3-4 minutes, stirring occasionally.
2. Cook the Minced Meat:
   • • Add the minced meat to the pan and cook until browned. Break it up into small pieces as it cooks.

    

   • Season with salt, black pepper, paprika, and rosemary. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Combine the Filling:
   • • Transfer the cooked meat mixture to a bowl. Add the grated cheese, chopped parsley, beaten egg, and breadcrumbs. Mix well until all the ingredients are combined.

    

Step 3: Stuff and Bake the Pumpkin

1. 1. Fill the Pumpkin:
      • Carefully spoon the prepared meat filling into the hollowed-out pumpkin, pressing it down gently to fit as much filling as possible.

 

1. 1. Bake the Stuffed Pumpkin:
      • Place the filled pumpkin in the preheated oven and bake for 45-60 minutes, or until the pumpkin is tender when pierced with a fork and the filling is cooked through.
      • If the top starts to brown too quickly, cover it with foil.

 

1. Add the Cheese Topping:
   • About 10 minutes before the pumpkin is done, sprinkle more grated cheese on top and let it melt and turn golden.

Step 4: Prepare the Creamy Garlic Sauce

1. Make the Sauce:
   • • In a bowl, combine yogurt or sour cream, grated cucumber, minced garlic, dill, salt, and pepper. Mix until smooth.

    

   • Chill in the refrigerator until ready to serve.

Step 5: Serve the Dish

1. 1. Presentation:
      • • Once the pumpkin is done, remove it from the oven and let it rest for a few minutes.

       

      • Slice the pumpkin into wedges and serve with a generous spoonful of the creamy garlic sauce on the side.
      • Garnish with additional fresh parsley if desired.

 

Nutritional Information (Per Serving)

(Note: These values are approximate and can vary based on specific ingredients and quantities used.)

 

• • Calories: 380 kcal
  • Protein: 23g

 

• • Carbohydrates: 22g
  • Sugars: 6g
  • Fat: 22g

 

• • Saturated Fat: 8g
  • Fiber: 4g
  • Sodium: 520mg

 

• Calcium: 150mg
• Iron: 3mg

Instructions:

1. Prepare the Onion:

• • Finely chop 1/2 onion.
  • Heat a pan over medium heat and add a bit of olive oil.

• Add the chopped onion to the pan and fry until golden, about 5-6 minutes.

2. Add the Pasta:

• • Add 200g of pasta to the pan with the onions.

3. Add Cheese and Milk:

• • Add 100g of mozzarella cheese to the pan.
  • Pour in 500ml of milk.

4. Season the Dish:

• • Add salt and pepper to taste.
  • Add 1/2 teaspoon of oregano and 1/2 teaspoon of dried garlic.

• Mix all the ingredients well to ensure the spices are evenly distributed.

5. Cook the Pasta:

• • Reduce the heat to low.

• Let the pasta cook for about 10 minutes, stirring occasionally, until the pasta is tender and the cheese is melted and creamy.

6. Serve and Enjoy:

• • Once the pasta is cooked and the sauce is creamy, serve immediately.

• Enjoy this amazing and easy dish!

Why You’ll Love This Recipe

1. 1. Quick and Easy: This recipe requires minimal preparation and cooks in just 10 minutes, making it perfect for busy weeknights.

1. 1. Simple Ingredients: With basic ingredients like pasta, cheese, milk, and spices, this dish is both accessible and affordable.
   2. Creamy and Delicious: The melted mozzarella and milk create a creamy, flavorful sauce that pairs perfectly with the pasta.
   3. Customizable: You can easily customize this recipe by adding vegetables, protein, or different cheeses.

 

1. Family-Friendly: Kids and adults alike will love the creamy texture and comforting flavors of this pasta dish.

Health Benefits of Key Ingredients

Pasta:

• • Energy Source: Pasta is a great source of carbohydrates, providing the energy needed for daily activities.

• Vitamins and Minerals: Depending on the type of pasta, it can provide essential nutrients like iron and B vitamins.

Milk:

• • Calcium: Milk is rich in calcium, which is essential for strong bones and teeth.

• Protein: Provides high-quality protein, which is important for muscle repair and growth.
• Vitamins: Contains vitamins A and D, which support immune function and bone health.

Mozzarella Cheese:

 

• • Protein: Mozzarella is a good source of protein, which helps keep you full and satisfied.
  • Calcium: Contributes to your daily calcium intake, supporting bone health.
  • Flavor: Adds a creamy texture and rich flavor to the dish.

Onion and Spices:

• • Antioxidants: Onions contain antioxidants that help reduce inflammation and support heart health.
  • Flavor Enhancers: Oregano and garlic add depth and flavor to the dish, making it more enjoyable without the need for extra salt or fat.

 

Cooking Tips

1. 1. Even Chopping: Chop the onion finely to ensure it cooks evenly and quickly.
   2. Stirring: Stir the pasta occasionally to prevent it from sticking to the pan and to ensure even cooking.
   3. Seasoning: Taste the sauce before serving and adjust the seasoning if needed. Add more salt, pepper, or spices to suit your preference.

Customization Ideas

Add-Ins:

• • Vegetables: Incorporate spinach, bell peppers, mushrooms, or peas for added nutrition and color.
  • Protein: Add cooked chicken, shrimp, or tofu to make the dish more filling and protein-rich.

• Cheese Varieties: Experiment with different cheeses like cheddar, Parmesan, or feta for a unique flavor profile.

Flavor Enhancements:

• • Herbs: Fresh herbs like basil, parsley, or thyme can add a burst of freshness to the dish.

 

• Spices: Add a pinch of red pepper flakes for a bit of heat or some nutmeg for a subtle warmth.

Serving Suggestions

• • Side Salad: Serve the pasta with a simple green salad for a balanced meal.
  • Garlic Bread: Pair with garlic bread or a crusty baguette to soak up the creamy sauce.

 

• Wine Pairing: Enjoy with a glass of dry white wine or a light red wine to complement the flavors of the dish.

Ingredients

• • Nutella: 150g (5.3oz), placed in a piping bag
  • Instant Coffee: 5g (1.5 tbsp)
  • Boiling Water: 60ml (1/4 cup)

• • Savoiardi Cookies (Ladyfingers): 200g (7oz), ground into fine crumbs
  • Powdered Sugar: 60g (2.1oz)
  • Mascarpone Cheese: 250g (8.8oz)

• Peanuts: 200g (7oz), crushed

Directions

Step 1: Freeze the Nutella

• Cover a board or plate with cling film.
• Pipe Nutella onto the cling film in small dollops and freeze for 30 minutes.

Step 2: Prepare the Coffee

• Dissolve 5g instant coffee in 60ml boiling water. Set aside to cool.

Step 3: Grind the Savoiardi Cookies

• • Use a food processor to grind the savoiardi cookies into fine crumbs.

Step 4: Mix the Mascarpone Base

 

• In a bowl, combine mascarpone cheese and powdered sugar. Stir until smooth and creamy.

Step 5: Form the Dessert Balls

• • Scoop small portions of the mascarpone mixture and flatten slightly.
  • Remove the Nutella dollops from the freezer and place one in the center of each portion.
  • Wrap the mascarpone mixture around the Nutella, forming a ball.

Step 6: Coat with Peanuts

• Roll each dessert ball in the crushed peanuts, pressing firmly so they stick.

Step 7: Chill Before Serving

• Chill the dessert balls in the refrigerator for 10 minutes before serving.

Serving Suggestions

• • Drizzle with melted chocolate for extra indulgence.

 

• Serve alongside a cup of coffee or espresso for a luxurious pairing.
• Present as part of a dessert platter at parties or gatherings.

Cooking Tips

 

• • Ensure the Nutella is well-frozen to keep it from melting during assembly.
  • Experiment with coatings like chopped almonds, hazelnuts, or even shredded coconut for variety.
  • If the mascarpone mixture feels too soft, chill it briefly before forming the balls.

Nutritional Benefits

• • Peanuts: Provide healthy fats, protein, and vitamin E.
  • Mascarpone Cheese: Adds a rich source of calcium and energy.

Dietary Information

• • Contains: Dairy, nuts, gluten
  • Vegetarian: Yes

Nutritional Facts (per ball, approximate)

• • Calories: 180
  • Protein: 4g

 

• Fat: 12g
• Carbohydrates: 14g
• Fiber: 2g

Ingredients:

12 lasagna noodles

2 cups ricotta cheese

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

1 egg

2 cups marinara sauce

1 lb ground beef

2 cloves garlic, minced

1 tbsp Italian seasoning

Salt and pepper to taste

Directions:

Preheat oven to 375°F (190°C).

Cook lasagna noodles according to package directions.

In a skillet, cook ground beef with garlic and Italian seasoning.

In a bowl, mix ricotta cheese, 1 cup mozzarella, Parmesan, and egg.

Spread cheese mixture on each lasagna noodle, top with ground beef.

Roll up each noodle and place in a baking dish.

Pour marinara sauce over roll-ups and sprinkle with remaining mozzarella.

Bake for 25-30 minutes.

 

Ingredients

• • White Cabbage: 1/2 medium-sized head, finely sliced (approx. 300g)
  • Carrot: 1, peeled and grated
  • Onion: 1/2, finely chopped

• • Avocado Oil: 1 tablespoon
  • Egg: 1
  • Sour Cream: 1 tablespoon

• • Salt and Pepper: To taste
  • Cheese: 30g (approx. 1/4 cup), grated (e.g., mozzarella or cheddar)
  • Tomato: 1-2, sliced into rings

• Fresh Herbs (such as coriander or parsley): For garnish

Directions

Prepare the Cabbage:

• • Add finely sliced cabbage to a pot of boiling water and cook for no more than 2 minutes.

• Drain the cabbage and let it cool.

Sauté the Carrot and Onion:

• • Heat avocado oil in a skillet over medium heat.

• Add chopped onion and sauté for 2 minutes until translucent.
• Add grated carrot and cook for another 3 minutes until softened.

Combine Ingredients:

• In a mixing bowl, combine cooked cabbage, sautéed onion and carrot, egg, sour cream, salt, and pepper.
• Mix thoroughly until all ingredients are well combined.

Cook the Cabbage Mixture in the Skillet:

• In the same skillet, spread the cabbage mixture evenly and cook over medium heat until the bottom is golden brown (about 5 minutes).
• Use a plate to flip the dish, then return it to the pan to cook the other side until golden (about 5 more minutes).

Add Toppings:

• Sprinkle grated cheese over the top and cover the skillet to allow the cheese to melt.
• Arrange tomato slices on top and cook for an additional minute.

Garnish and Serve:

 

• Garnish with fresh herbs like coriander or parsley before serving.
• Slice and enjoy warm.

Serving Suggestions

 

• • Serve as a light lunch or dinner with a side of fresh salad.
  • Pair with crusty bread or garlic toast for a complete meal.
  • Add a dollop of sour cream or yogurt on the side for extra creaminess.

Cooking Tips

• • Avoid overcooking the cabbage during boiling to maintain a slightly firm texture.
  • Use a non-stick skillet to make flipping the dish easier.

 

• Experiment with additional spices or herbs like paprika or dill for extra flavor.

Nutritional Benefits

• • Cabbage: Rich in vitamins C and K, and dietary fiber.

 

• Carrot: High in beta-carotene and antioxidants.
• Cheese: A source of calcium and protein.
• Tomato: Packed with vitamin C and lycopene.

Ingredients

For the Dough

• • Milk: 3/4 cup (200 ml), warm
  • Sugar: 1 ½ tbsp (20 g)
  • Yeast: 2 ¼ tsp (7 g)

 

• • Flour: 3 cups (370 g)
  • Egg: 1 large
  • Oil: 2 tbsp (30 ml)

 

For the Filling

• • Onion: 1 medium, finely chopped (100 g)
  • Spinach: 2 cups, roughly chopped (50 g)
  • Parmesan: 1/2 cup, grated (50 g)

 

• • Green Onions: 2 tbsp, finely chopped (10 g)
  • Garlic: 2 cloves, minced
  • Egg: 1 large

 

Tools Required

• Baking Tray: Size 8 x 8 inches (20 x 20 cm)

Steps to Make Spinach and Parmesan Stuffed Buns

Step 1: Prepare the Dough

1. 1. In a small bowl, combine the warm milk, sugar, and yeast. Let it sit for 5-10 minutes until the mixture becomes frothy. This ensures the yeast is activated.

 

1. 1. In a large mixing bowl, combine the flour and a pinch of salt. Make a well in the center and add the egg, oil, and the yeast mixture.
   2. Mix the ingredients until a dough forms. Knead the dough on a floured surface for about 8-10 minutes, or until it becomes smooth and elastic.
   3. Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for 1 hour, or until it doubles in size.

 

Step 2: Prepare the Filling

1. 1. Heat a tablespoon of oil in a skillet over medium heat. Add the finely chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
   2. Add the spinach to the skillet and cook until it wilts. Remove from heat and let it cool slightly.
   3. In a mixing bowl, combine the cooked spinach mixture, Parmesan cheese, green onions, and one beaten egg. Stir until well incorporated.

 

Step 3: Assemble the Buns

1. 1. Once the dough has risen, punch it down to release the air. Divide the dough into equal portions (about 10-12 pieces, depending on your preference).
   2. Roll each portion into a ball and flatten it into a disk.
   3. Place a spoonful of the spinach and Parmesan filling in the center of each disk. Pull the edges of the dough over the filling, pinching them together to seal.

 

1. Place the stuffed buns seam-side down on a greased or parchment-lined baking tray.

Step 4: Bake the Buns

1. 1. Preheat your oven to 375°F (190°C).
   2. Beat an additional egg and brush it over the tops of the buns for a golden, shiny finish.

 

1. Bake the buns in the preheated oven for 18-20 minutes, or until they are golden brown.

Step 5: Serve and Enjoy

1. Allow the buns to cool slightly before serving. They are best enjoyed warm, either on their own or with a side of soup or salad.

Nutritional Information (Per Bun)

• • Calories: ~150 kcal

 

• • Protein: 6g
  • Carbohydrates: 18g
  • Fat: 5g

 

• Fiber: 1g
• Sugar: 2g

Ingredients:

40 g butter
A bunch of spring onions, chopped
2 tablespoons flour
500 ml milk
300 g penne rigate pasta
150 g hard Parmesan cheese, grated
1 onion, chopped
2 cloves of garlic, minced
600 g minced beef
300 g chopped canned tomatoes in their own juice
150 g hard mozzarella cheese, grated
Salt and black pepper to taste

Instructions:

Cook the Pasta:
Bring a large pot of salted water to a boil. Add the penne rigate pasta and cook according to package instructions until al dente. Drain and set aside.

Prepare the Cheese Sauce:
In a medium saucepan, melt the butter over medium heat. Add the chopped spring onions and sauté until soft.
Stir in the flour and cook for about 1-2 minutes, until it forms a smooth paste.

Gradually whisk in the milk, continuing to stir until the mixture thickens into a creamy sauce.

Remove from heat and stir in the grated Parmesan cheese until melted and smooth.

Season with salt and black pepper to taste. Set aside.

Cook the Beef and Tomato Mixture:
In a large skillet, heat a little olive oil over medium heat. Add the chopped onion and garlic, and sauté until fragrant and translucent.
Add the minced beef to the skillet, breaking it up with a spoon.

Cook until browned and no longer pink. Stir in the chopped canned tomatoes with their juice. Simmer the mixture for

about 10 minutes, allowing the flavors to meld. Season with salt and black pepper to taste.

Assemble the Dish:
Preheat your oven to 180°C (360°F).
In a large mixing bowl, combine the cooked penne pasta with the beef and tomato mixture. Mix well.
Transfer half of the pasta mixture to a greased baking dish.

Pour half of the cheese sauce over the pasta and sprinkle with half of the grated mozzarella cheese.
Add the remaining pasta mixture on top, pour over the remaining cheese sauce, and finish with the remaining grated mozzarella cheese.

Bake:
Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is golden and bubbly.

Serve:
Remove from the oven and let it cool for a few minutes before serving. Enjoy this delicious Italian-inspired baked penne with a fresh salad or garlic bread.

Ingredients:

 

• • Cabbage: 170 g (shredded)
  • Salt (for marinating cabbage): 1/3 tsp
  • Green Onion: 15 g (chopped)

 

• • Chili Peppers: 2 (30 g, 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:

 

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

 

1. 1. Prepare Other Ingredients:
      • While the cabbage is marinating, chop the green onion and chili peppers.
   2. Mix Ingredients:
      • • After 10 minutes, squeeze out any excess water from the cabbage.

       

      • In a large bowl, combine the marinated cabbage, green onion, chili peppers, cooked rice, black pepper, 1/4 tsp salt, chili powder, beaten eggs, and cornstarch.
      • Mix well until the ingredients are evenly incorporated.

 

1. 1. 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.

 

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

Ingredients

 

• • 1 apple, peeled, cored, and chopped
  • 1 egg
  • 3 tablespoons sugar

 

• • 1 teaspoon vanilla sugar or a pinch of vanillin
  • 3 tablespoons corn oil
  • Pinch of salt

 

• • 200 g (1 cup) plain yogurt
  • 50 ml (1/4 cup) milk
  • 350 g (2 3/4 cups) flour

 

• • 7 g (1 1/2 teaspoons) baking powder
  • 1 tablespoon sugar mixed with 1 teaspoon cinnamon (for sprinkling)
  • Additional corn oil (for cooking or greasing)

 

Directions

1. Prepare the Batter:

• • In a large mixing bowl, beat the egg, sugar, vanilla sugar, corn oil, and salt together until smooth.

 

• Mix in the yogurt and milk until well combined.
• Gradually add the flour and baking powder, mixing until you have a thick, smooth batter.

2. Add the Apples:

 

• Fold the chopped apple into the batter, ensuring even distribution.

3. Cook the Cake:

• • Heat a non-stick skillet over medium-low heat and add a small amount of corn oil to coat the surface.

 

• • Pour a ladleful of batter into the skillet and spread it out slightly.
  • Sprinkle a little sugar and cinnamon mixture over the top.
  • Cover with a lid and cook for 4-5 minutes until the bottom is golden brown.

 

• Flip the cake gently, cover, and cook the other side for another 4-5 minutes.

4. Repeat the Process:

• • Repeat the cooking process for the remaining batter, adding a bit of oil and sugar-cinnamon mixture each time.

5. Serve:

• Serve warm or at room temperature. Enjoy with a cup of tea or coffee.

Serving Suggestions

 

• Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
• Drizzle with honey or maple syrup for added sweetness.

Cooking Tips

 

• Use a non-stick skillet to ensure easy flipping.
• Adjust the sweetness to your taste by adding more or less sugar.
• Replace the apple with pears or bananas for a variation.