Category: chicken

Cheesy Chicken and Vegetable Casserole with Fluffy Potato Dough

Ingredients

For the Filling:

• • 1 onion (finely chopped)
  • 3 tablespoons vegetable oil (20 ml)

• • 250 grams chicken breast (cubed)
  • 1 green pepper (sliced)
  • 1 red pepper (sliced)

• • 1 tomato (diced)
  • 1 teaspoon salt (6 grams)
  • 1/2 teaspoon black pepper

• 2 tablespoons ketchup
• 2 tablespoons mayonnaise

For the Dough:

• • 1 potato (boiled and mashed)

• • 1 glass of milk (100 ml)
  • 2 eggs
  • 4 tablespoons all-purpose flour (80 grams)

• 1 teaspoon salt (5 grams)
• 1 teaspoon baking powder (5 grams)

For Topping:

• • Fresh parsley (chopped for garnish)

• 300 grams cheddar cheese (grated)

Steps to Make Cheesy Chicken and Vegetable Casserole

1. 1. Prepare the Chicken and Vegetable Filling:
      • • In a large skillet, heat 3 tablespoons of vegetable oil over medium heat. Add the finely chopped onion and sauté for 2-3 minutes until softened and translucent.
        • Add the cubed chicken breast to the skillet and cook for about 5-6 minutes, stirring occasionally, until the chicken is lightly browned and cooked through.

       

      • • Stir in the sliced green and red peppers and cook for another 3-4 minutes, until the peppers soften.
        • Add the diced tomato, salt, and black pepper. Cook for an additional 2 minutes to combine the flavors.
        • Stir in the ketchup and mayonnaise, mixing everything well. Once combined, remove the skillet from the heat and set aside.

       

   2. Prepare the Potato Dough:
      • • Boil the potato until it is soft and mash it until smooth. Allow the mashed potato to cool slightly.
        • In a large bowl, combine the mashed potato, milk, and eggs. Whisk until smooth and well-combined.

       

      • Gradually add the all-purpose flour, salt, and baking powder, stirring to incorporate the dry ingredients. The mixture should form a thick batter-like consistency.
   3. Assemble the Casserole:
      • • Preheat your oven to 180°C (350°F).

       

      • • Grease a medium-sized baking dish with a little oil or butter.
        • Spread the chicken and vegetable mixture evenly across the bottom of the baking dish.
        • Pour the potato dough mixture over the chicken and vegetables, spreading it evenly to cover the filling completely.

       

   4. Bake the Casserole:
      • • Place the casserole in the preheated oven, setting it to bake with only the bottom part of the oven open.
        • Bake for 20 minutes until the dough is set and slightly golden on the bottom.

       

      • After 20 minutes, open the top part of the oven and bake for another 15 minutes, or until the top is golden brown and the casserole is cooked through.
   5. Add the Cheese and Finish Baking:
      • • After the casserole has baked for a total of 35 minutes, remove it from the oven and sprinkle the grated cheddar cheese evenly over the top.

       

      • Return the casserole to the oven and bake for an additional 5-7 minutes, or until the cheese has melted and is bubbly and golden.
   6. Garnish and Serve:
      • • Once the cheese is fully melted and golden, remove the casserole from the oven.

       

      • Garnish with freshly chopped parsley for a burst of color and flavor.
      • Let the casserole cool for a few minutes before serving.

Nutrition Facts (Per Serving, Approximate)

• • Calories: 450 kcal
  • Carbohydrates: 35 g
  • Protein: 30 g

• • Fat: 22 g
  • Saturated Fat: 12 g
  • Fiber: 3 g

• Sodium: 800 mg
• Sugar: 5 g

Zucchini and Vegetable Patties

Ingredients

For the Patties:

• • 1 zucchini
  • 1 teaspoon salt (for draining zucchini)
  • 2 eggs

• • 1 carrot, grated
  • 1 potato, grated
  • A handful of fresh dill, chopped

• • 100 g cheese, grated (cheddar or mozzarella works well)
  • 1 clove of garlic, minced
  • Salt, to taste

• • 1/2 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 4 tablespoons oatmeal

• 2 tablespoons flour (all-purpose or any preferred type)
• Vegetable oil, for frying

For the Garlic Dill Sauce:

• • 2 tablespoons sour cream
  • 1 tablespoon mayonnaise
  • A handful of fresh dill, chopped

• 1 clove of garlic, minced

Directions

1. 1. Prepare the Zucchini:
      • • Grate the zucchini and sprinkle with 1 teaspoon of salt.
        • Let it sit for 15 minutes to draw out excess moisture.

       

      • Squeeze the zucchini well to remove as much juice as possible, using your hands or a clean cloth.
   2. Mix the Vegetables:
      • • In a large bowl, add the squeezed zucchini, eggs, grated carrot, and grated potato.

       

      • Stir in the chopped dill, grated cheese, minced garlic, salt, paprika, and black pepper.
      • Add the oatmeal and flour, then mix until smooth and well combined.

1. 1. Shape the Patties:
      • Grease your hands with a little oil to prevent sticking.
      • Form the mixture into small patties, about the size of your palm.

1. 1. Fry the Patties:
      • Heat vegetable oil in a frying pan over medium heat.
      • Fry the patties on both sides for 3-4 minutes each, or until they are golden brown and crispy.

1. 1. Prepare the Garlic Dill Sauce:
      • In a small bowl, mix together sour cream, mayonnaise, chopped dill, and minced garlic.
      • Stir until well combined.

1. Serve:
   • Serve the warm patties with the garlic dill sauce on the side. Enjoy immediately for the best taste and texture.

Serving Suggestions

• • Serve as a side dish with grilled meats, a salad, or on their own as a light meal.

• These patties are great when paired with fresh greens, steamed vegetables, or a bowl of soup.
• Try them in a sandwich or wrap with lettuce, tomatoes, and your favorite sauce.

Cooking Tips

• • Moisture Control: Be sure to drain the zucchini well to avoid soggy patties. The less moisture, the better the texture.

• Cheese Choice: Use a cheese that melts well, like mozzarella or cheddar, to add richness and bind the patties.
• Baking Option: For a lighter version, bake the patties at 180°C (350°F) for 15-20 minutes, flipping halfway through.

Nutritional Benefits

• • Rich in Vegetables: Packed with zucchini, carrots, and potatoes, providing fiber, vitamins, and minerals.

• High in Protein: Eggs and cheese contribute to the protein content, making this dish more filling.
• Low in Carbs: Oats add a touch of whole grains, but overall, the patties are low-carb compared to traditional potato cakes.

Dietary Information

• • Vegetarian: This recipe is perfect for vegetarians looking for a satisfying veggie dish.

• Gluten-Free Option: Use gluten-free oats and flour to accommodate gluten-free diets.
• Low-Sugar: Contains no added sugars, making it a healthy choice.

Sweet Potato Salad Recipe

Ingredients:

For the Salad:

• • 1 medium sweet potato, peeled and diced
  • 1 cup fresh spinach leaves

• ½ cup cherry tomatoes, halved
• 2 tablespoons fresh chives, finely chopped

For the Salad Dressing:

• • 30g (1 oz) walnuts
  • 1 ripe avocado
  • 2 cloves garlic

• • 10 ml (2 tsp) apple cider vinegar
  • 20 ml (4 tsp) olive oil
  • 50 ml (3.5 tbsp) water

• 1 teaspoon salt
• 1 small bunch parsley

Directions:

• • Prepare the Sweet Potato:
    • Peel and dice the sweet potato into bite-sized cubes. Boil or steam until tender, about 10-15 minutes, then let cool. For added flavor, you can roast them at 400°F (200°C) for 20-25 minutes instead.
  • Chop the Vegetables:
    • • Finely chop the chives, halve the cherry tomatoes, and rinse the fresh spinach leaves.

     

  • Prepare the Salad Dressing:
    • • In a blender, combine parsley, walnuts, avocado, garlic, apple cider vinegar, olive oil, water, and salt.
      • Blend until the dressing is smooth and creamy.

     

  • Assemble the Salad:
    • • In a large bowl, combine the cooked sweet potato, spinach, cherry tomatoes, and chives.
      • Pour the creamy avocado dressing over the salad and toss until everything is well-coated.

     

  • Serve:
    • Transfer the salad to individual serving bowls and enjoy fresh.

Serving Suggestions:

• • Serve as a main dish for a light meal or as a side with grilled proteins like chicken or tofu.
  • Add a sprinkle of toasted seeds (sunflower or pumpkin) for added crunch.

• Pair it with a glass of freshly squeezed lemonade or iced tea for a refreshing accompaniment.

Cooking Tips:

• • Roast the sweet potato for a richer, caramelized flavor instead of boiling it.

• Toast the walnuts before blending for a nuttier, deeper flavor in the dressing.
• Substitute arugula or kale for spinach if you want a heartier green in the salad.

Nutritional Benefits:

• • Sweet Potatoes: High in fiber, beta-carotene, and vitamin A, promoting good vision and skin health.
  • Spinach: Rich in iron, folate, and vitamins C and K, supporting healthy blood and immune function.
  • Walnuts and Avocado: Provide healthy fats that support heart health and brain function.

• Garlic: Contains compounds that help boost the immune system.

Dietary Information:

• • Vegan: Contains no animal products.

• Gluten-Free: Naturally gluten-free, perfect for those with gluten sensitivities.
• Low-Sugar: The salad contains no added sugars, making it a healthy choice for those watching their sugar intake.

Nutritional Facts (per serving, based on 4 servings):

• • Calories: 280
  • Protein: 5g
  • Carbohydrates: 25g

• Fat: 20g
• Fiber: 7g
• Sugar: 5g

Stuffed Cabbage with Rice and Minced Meat

Ingredients

For the Filling:

• • Cabbage: 1 large cabbage (1.5 kilograms)
  • Rice: 1 cup (125 grams)

• • Olive Oil: 3 tablespoons (30 ml)
  • Onion: 1, finely chopped
  • Carrot: 1, grated

• • Green Pepper: 1, chopped
  • Red Pepper: 1, chopped
  • Minced Meat: 400 grams (can be beef, lamb, or a mix)

• • Parsley: To taste, chopped
  • Salt: 1 teaspoon (8 grams)
  • Red Pepper Flakes: 1 teaspoon

• • Black Pepper: 1 teaspoon
  • Mint: 1 teaspoon, dried
  • Allspice: 1 teaspoon

For the Sauce:

• • Eggs: 4
  • Salt: 1 teaspoon
  • Flour: 2 tablespoons (40 grams)

For the Surface:

• • Parsley: Fresh, chopped (for garnish)
  • Red Pepper: For garnish
  • Mint: Dried, for garnish

• Cheddar Cheese: Grated (to taste)

Step-by-Step Instructions

Step 1: Prepare the Cabbage

1. 1. Blanch the Cabbage:
      • • Bring a large pot of water to a boil and carefully immerse the whole cabbage. Blanch the cabbage for 5-7 minutes, until the leaves start to soften. This will make it easier to separate the leaves for stuffing.
        • Drain the cabbage and allow it to cool slightly. Carefully remove the outer leaves, ensuring they remain whole. You will use these for wrapping the filling.

       

   2. Cut and Remove the Core:
      • Once the cabbage has softened, cut out the core at the base and discard it. Gently peel off the leaves, trying to keep them as intact as possible.

Step 2: Prepare the Filling

3. 3. Sauté the Vegetables:
      • In a large pan, heat the olive oil over medium heat. Add the finely chopped onion, grated carrot, and chopped green and red peppers. Sauté for about 5 minutes, until the vegetables soften and the onion turns translucent.
   4. Cook the Meat:
      • • Add the minced meat to the vegetables and cook until browned. Use a spatula to break up the meat into smaller pieces as it cooks.

       

   5. Mix in the Rice:
      • Stir in the rice, allowing it to toast slightly for about 2 minutes. This step will give the rice a nice texture when it’s stuffed inside the cabbage.

3. Season the Filling:
   • Add salt, red pepper flakes, black pepper, mint, and allspice to the mixture. Stir well to combine, then remove from the heat. Allow the mixture to cool slightly before adding the fresh parsley.

Step 3: Stuff the Cabbage

7. 7. Prepare the Cabbage Leaves:
      • • Lay a cabbage leaf flat on a clean surface. Place about 1-2 tablespoons of the filling in the center of the leaf, depending on the size of the leaf.

       

   8. Roll the Cabbage:
      • Fold the sides of the cabbage leaf over the filling and roll it up tightly, similar to how you would roll a burrito. Repeat the process with the remaining leaves and filling.

7. Layer in a Baking Dish:
   • Grease a large baking dish with olive oil and arrange the stuffed cabbage rolls snugly in the dish, seam side down.

Step 4: Prepare the Sauce

10. 10. Whisk the Sauce:
        • • In a small bowl, whisk together the eggs, salt, and flour until smooth. This will create a creamy, custard-like topping for the cabbage rolls.

         

    11. Pour the Sauce Over the Cabbage Rolls:
        • Pour the sauce evenly over the cabbage rolls, making sure each one is well-coated.

Step 5: Bake

12. Preheat the Oven:
    • Preheat your oven to 180°C (350°F).
13. Bake the Cabbage Rolls:
    • • Cover the baking dish with aluminum foil and bake for 45-50 minutes, until the cabbage is tender and the sauce has set.

     

Step 6: Garnish and Serve

14. 14. Add the Toppings:
        • Once the cabbage rolls are baked, remove the dish from the oven and sprinkle the top with chopped parsley, red pepper, dried mint, and grated cheddar cheese.

14. Serve:
    • Serve the cabbage rolls warm, garnished with extra parsley if desired.

Cooking Tips

1. 1. Cabbage Choice:
      • • Choose a large, firm cabbage with vibrant green leaves. Blanching the cabbage leaves will help soften them, making them easier to work with and roll.

       

   2. Seasoning Adjustments:
      • Feel free to adjust the seasonings in the filling to suit your taste. You can add more or less red pepper flakes for heat, or experiment with herbs like thyme or rosemary.

1. Rice Alternatives:
   • For a healthier twist, you can substitute white rice with brown rice or quinoa.
2. Meat Choices:
   • • This recipe works well with a variety of meats, including beef, pork, or a combination. You can also make it vegetarian by replacing the meat with lentils or mushrooms.

    

3. Cheese Options:
   • If cheddar cheese isn’t your favorite, you can use mozzarella or parmesan for a different flavor profile.

Zucchini with Oatmeal Tastes Better Than Meat! 

Are you looking for a scrumptious dish that’s not only healthy but also incredibly delicious? Look no further! Zucchini, a humble vegetable, can be transformed into a culinary masterpiece when combined with the goodness of oatmeal. This recipe for Zucchini Meatballs with Oat Flakes will not only satisfy your taste buds but also provide a healthy alternative to traditional meatballs.

Ingredients

let’s gather all the ingredients we need:

• 1 zucchini (350g)
• 1 carrot
• 2 eggs
• 100 grams of cheese
• Parsley
• 1 potato
• 1 clove of garlic
• Salt
• Black pepper
• 1 tsp Herbes de Provence
• Paprika
• 4 tablespoons oatmeal
• 2 tbsp flour
• Olive oil

For the sauce:

• 2 tablespoons sour cream or yogurt
• 1 tbsp mayonnaise
• Dill
• 1 tsp dried garlic
• 1 tsp smoked paprika powder

Preparation

Grating and Draining the Zucchini

To start, grate the zucchini and allow it to stand for about 15 minutes. This step is crucial as it helps remove excess water from the zucchini, ensuring our meatballs aren’t too soggy.

Mixing the Ingredients

After draining, squeeze out any remaining water from the zucchini and add the grated carrot. Next, incorporate the eggs, cheese, parsley, grated potato, and garlic into the mixture. Season it with salt, black pepper, Herbes de Provence, and a dash of paprika for that extra kick.

Now, it’s time to introduce the secret ingredient – oatmeal! Grind the oatmeal in a blender until you achieve a fine consistency, then add it to the mixture. Mix everything well and let it rest for about 15 minutes, allowing the oatmeal flakes to swell.

Forming and Frying the Meatballs

Once the mixture has rested, start forming small meatballs. Coat each meatball with flour to give them a nice, crispy texture. Heat a pan with olive oil and fry the meatballs for about 4-5 minutes on each side, or until they turn golden brown and cooked through.

Making the Delicious Sauce

• Mix 2 tablespoons of sour cream or yogurt with 1 tablespoon of mayonnaise.
• Add finely chopped dill, dried garlic, and a hint of smoked red pepper to the mixture.
• Stir well, and your sauce is ready to elevate your dish to the next level of deliciousness!

Conclusion

Incorporating zucchini and oatmeal into your diet has never been this tasty! These Zucchini Meatballs with Oat Flakes are not only a healthier alternative to traditional meatballs, but they also deliver a burst of flavors that will leave you craving for more. Whether you’re a vegetarian, health-conscious, or simply looking to try something new, this dish is a must-try for everyone.

ENJOY!

A Very Simple and Delicious Recipe for Cauliflower in the Oven

If you’re looking for a quick and delicious side dish or snack, look no further than this easy recipe for cauliflower in the oven. With just a few simple ingredients and minimal effort, you can create a flavorful and satisfying dish that will have everyone coming back for seconds. In this article, we’ll take you through the step-by-step process of making this mouthwatering cauliflower recipe.

Ingredients You’ll Need:

• Cauliflower – 600 g
• Egg – 1 large
• Sour cream – 150 g (or white yogurt)
• Salt, to taste
• Black pepper, to taste
• Dried garlic
• Cheese – 50 g
• Olive oil

Preparation:

Now that you have all your ingredients ready, let’s get started with the preparation:

Prepare the Cauliflower:

Begin by separating the cauliflower into florets. You’ll want them to be bite-sized pieces, so they cook evenly.

Boil the Cauliflower:

Next, bring a pot of salted water to a boil. Add the cauliflower florets and let them cook for 1 to 2 minutes. This blanching step will help soften the cauliflower slightly.

Prepare the Creamy Mixture:

In a separate bowl, whisk together the egg, grated cheese, sour cream, a pinch of salt, a dash of black pepper, and some dried garlic. Mix until you have a smooth and creamy consistency.

Combine Cauliflower and Creamy Mixture:

Add the blanched cauliflower florets to the creamy mixture. Gently fold them in, ensuring that each piece of cauliflower is well-coated with the delicious mixture.

Grease the Baking Dish:

Take a baking dish and generously grease it with olive oil. This will prevent the cauliflower from sticking to the dish during baking.

Bake:

Now, transfer the cauliflower and creamy mixture into the greased baking dish. Make sure to spread it out evenly.

Baking Time:

Preheat your oven to 200°C (392°F). Place the baking dish in the preheated oven and bake for 20 to 25 minutes. Keep an eye on it; you’ll know it’s ready when the cauliflower turns golden brown and the top becomes nicely crispy.

Conclusion:

In just a few simple steps, you’ve created a mouthwatering dish of oven-baked cauliflower that’s creamy, cheesy, and full of flavor. It’s the perfect side dish for any meal or a tasty snack on its own. Impress your family and friends with this easy recipe, and they’ll be asking for more!

Stuffed Flatbread Recipe

Ingredients:

• • 200g feta cheese
  • Bunch of parsley
  • 2 eggs

• • 1 tsp salt
  • 4 tbsp yogurt (heaping)
  • 200ml milk

• • 100ml oil
  • 200ml mineral water
  • Grated cheddar or mozzarella

• Ready-made phyllo dough

Directions:

• • Step 1: Prepare the cheese filling by mixing feta and chopped parsley.

• • Step 2: Make the sauce by whisking eggs, salt, yogurt, milk, oil, and mineral water. Set aside.
  • Step 3: Spread phyllo dough, add cheese, and pleat. Cut and arrange pleated dough in a pan.
  • Step 4: Pour the sauce over the dough, ensuring the edges are well coated.

• Step 5: Bake at 180°C for 30-35 minutes until golden.

Serving Suggestions:

• • Serve warm with a side salad or yogurt dip.

Cooking Tips:

• Ensure the sauce fully covers the phyllo to get a crispy, golden texture.

Nutritional Benefits:

• Feta provides protein and calcium.
• Yogurt adds probiotics and extra calcium.

Dietary Information:

• Vegetarian
• Contains dairy, eggs, and gluten.

Nutritional Facts (per serving):

• • Calories: 320
  • Protein: 12g
  • Carbohydrates: 28g

• Fat: 18g

Storage:

• • Store in the fridge for up to 2 days. Reheat in the oven for crispiness.

Why You’ll Love This Recipe:

• • Easy to Make: Simple layering and baking process.
  • Rich Flavor: Feta and cheddar bring depth, while yogurt sauce adds creaminess.

• Great for Sharing: Perfect for family meals or gatherings.

Boost Your Wellness with This Pineapple Ginger Shot Recipe

In the midst of cold and flu season, bolstering your immune system becomes more crucial than ever. What better way to do this than with a Pineapple Ginger Shot? This recipe is not only straightforward but also brimming with health benefits, thanks to its potent ingredients. With just a few simpleUsing a Juicer: If you have a juicer, simply feed the ginger, pineapple, and lime through it to extract their juices.

Without a Juicer: Don’t worry if you don’t own a juicer. You can blend all the ingredients in a high-speed blender and then strain the blend through a fine-mesh sieve. This will help you get rid of any fibrous pieces and leave you with smooth, drinkable juice.

Serve: Pour the extracted juice into small containers, aiming for about 1/3 cup of the mixture in each. These shots are best enjoyed fresh, offering a zesty, invigorating start to your day.

Why Pineapple Ginger Shots?

Ginger shots pack a powerful punch, thanks to ginger’s high levels of ketones and gingerols. These compounds not only impart ginger’s characteristic spicy flavor but are also powerful antioxidants. Ginger ranks high in antioxidant content, coming in just after pomegranates and certain berries.

The addition of pineapple doesn’t just sweeten the deal; it significantly boosts the shot’s health benefits. Pineapple is a rich source of bromelain, magnesium, and vitamin C, making this shot a nutritional powerhouse.

So, if you’re looking for a quick, delicious way to support your immune system, this Pineapple Ginger Shot recipe is perfect. It’s an excellent addition to your daily wellness routine, providing a burst of energy and a shield against seasonal ailments. steps, you can prepare this vibrant and nutritious shot to keep your wellness in check.

Ingredients Needed:

Fresh ginger

Pineapple

Lime

Preparation Steps:

Prep Your Ingredients: Start by peeling and chopping the fresh ginger, pineapple, and lime. The freshness of these ingredients ensures the maximum nutritional benefit and flavor

Turkish Delight: Stuffed Eggplant Extravaganza! This incredible eggplant recipe

This incredible eggplant recipe straight from Turkey will tantalize your taste buds!

Ingredients:

– 5 eggplants
– 1 pepper ️
– 1 onion
– 2 cloves of garlic
– 300g chicken breast
– 600ml tomato pulp
– 20g Parmesan cheese
– Salt, pepper, paprika, oregano ️
– Olive oil

Instructions:

1. Cut eggplants in half, scoop out centers.
2. Sauté onion, garlic, and pepper in olive oil.
3. Add chicken, cook until browned.
4. Mix in tomato pulp, spices, and eggplant flesh.
5. Fill eggplant halves with the mixture.
6. Sprinkle with Parmesan cheese.
7. Bake at 180°C for 30 mins.

Relish the incredible flavors of Turkey in every bite!

Grated Zucchini and Potato Delight!

Prepare to be amazed by this incredibly delicious dinner!

Ingredients:

– 4 zucchini
– 1 large potato
– 3 eggs
– 100g wheat flour
– 100g cooked ham
– 100g smoked cheese or other cheese
– Breadcrumbs to taste
– Salt and pepper ️
– Olive oil

Instructions:

1. Grate zucchini and potato, squeeze out excess moisture.
2. Mix grated veggies with eggs, flour, chopped ham, and cheese.
3. Season with salt and pepper.
4. Form into patties, coat in breadcrumbs.
5. Heat olive oil in a pan, fry until golden brown.

A dinner like no other! Try it tonight for a taste sensation!

Cheese Potato Bread in a Frying Pan! No Oven, No Yeast, No Egg

Ingredients

For the Bread:

– 90g strong flour (bread flour)
– 55g milk
– 10g melted unsalted butter
– A pinch of salt

For the Filling:

– 1 medium-sized potato
– 2 tablespoons mayonnaise
– Mozzarella cheese

For the Glaze:

– Honey

Instructions:

1. Mix the strong flour, milk, melted unsalted butter, and a pinch of salt to form a smooth dough. Knead it for a few minutes.
2. Roll out the dough into a circle (about 8 inches in diameter).
3. Thinly slice the potato and blanch the slices in boiling water for a few minutes until slightly tender. Drain and pat dry.
4. Spread mayonnaise over the dough.
5. Layer the potato slices on one-half of the dough.
6. Sprinkle mozzarella cheese generously over the potatoes.
7. Fold the other half of the dough over the potatoes to create a half-moon shape.
8. Heat a non-stick frying pan over medium heat and place the stuffed bread in it.
9. Cook for a few minutes on each side until golden brown and the cheese inside melts.
10. Drizzle honey over the bread while it’s still warm.
11. Slice and enjoy your delicious homemade cheese potato bread!

Sugar-Coated Yeast Dough Pastry

Ingredients:

• • Dry yeast: 1.5 tsp

• • Sugar: 1 tbsp (for activating yeast) + extra for sprinkling layers
  • Milk: 60 ml (¼ cup, lukewarm)
  • Eggs: 2

• • Butter: 150 g (5.3 oz), melted
  • Vanilla sugar: 8 g (1 tbsp)
  • Salt: to taste

• Flour: ~350 g (2⅓ cups)
• White or cane sugar: for sprinkling layers

Directions:

1. 1. Activate the Yeast:
      • • In a small bowl, mix the dry yeast, 1 tbsp sugar, and lukewarm milk.

       

      • Stir well and let it sit for 10 minutes until the yeast activates and becomes frothy.
   2. Prepare the Dough:
      • • In a large mixing bowl, whisk the eggs, melted butter, vanilla sugar, and a pinch of salt.

       

      • Pour in the activated yeast mixture and stir until combined.
      • Gradually add the flour, mixing well until a soft, pliable dough forms.

1. 1. Rest the Dough:
      • Cover the dough with a kitchen towel and let it rest in a warm place for 30 minutes, allowing it to rise.
   2. Roll and Layer with Sugar:
      • • Once the dough has risen, roll it out into a large flat layer on a lightly floured surface.

       

      • • Sprinkle half of the dough layer with sugar.
        • Fold the dough in half and roll it out again.
        • Repeat this process two more times: sprinkle sugar on half the dough, fold it in half, and roll it out.

       

   3. Cut the Dough:
      • • Once the dough has been folded and rolled multiple times, sprinkle the entire surface with sugar (white or cane).
        • Divide the dough into small pieces using a knife or pastry cutter.

       

   4. Bake:
      • • Place the dough pieces on a baking tray lined with parchment paper.
        • Bake in a preheated oven at 180°C (350°F) for approximately 18 minutes, or until the pastries are golden brown and lightly caramelized.

       

   5. Cool and Serve:
      • Allow the pastries to cool slightly before serving. They can be enjoyed warm or at room temperature.

Serving Suggestions:

• • Serve these pastries warm, with a cup of coffee or tea.
  • Dust with powdered sugar for a sweeter presentation.
  • These can also be enjoyed with a side of jam or honey for extra sweetness.

Cooking Tips:

• • Ensure the milk is lukewarm (around 37°C/98°F) to properly activate the yeast.
  • Be mindful of the oven’s temperature, as it can affect baking time. Keep an eye on the pastries towards the end of the baking process to prevent over-browning.
  • You can adjust the amount of sugar between layers depending on your desired sweetness.

Nutritional Benefits:

• The butter and eggs provide richness, making these pastries fluffy and tender.
• Yeast dough is a good source of carbohydrates for energy.

Storage:

• • Store any leftover pastries in an airtight container at room temperature for up to 3 days.

• For longer storage, freeze them and reheat in the oven or microwave when ready to eat.