Category: chicken

Cheesy Puff Pastry Bake with Bacon and Herbs

Ingredients:

• • Puff pastry – 700 g

• • Cream cheese – 200 g
  • Garlic – 10 g (about 2-3 cloves, minced)
  • Feta cheese – 100 g

• • Cheese (cheddar or gouda) – 300 g, grated
  • Parsley – 30 g (about 1/4 cup, chopped)
  • Egg – 1 large

• • Mozzarella – 70 g, shredded
  • Bacon – 100 g, cooked and crumbled
  • Rosemary – 10 g (about 1 tablespoon, chopped)

• • Garlic (for sauce) – 2 cloves, minced
  • Cooking cream – 200 g (about 3/4 cup)
  • Black pepper – 2 g (about 1/2 teaspoon)

• Salt – 2 g (about 1/2 teaspoon)
• Mustard – 25 g (about 1 tablespoon)

Directions:

1. Prepare the Cheese Mixture:
   • • In a large bowl, combine the cream cheese, feta cheese, grated cheese (cheddar or gouda), and mozzarella. Mix in the minced garlic (10g) and chopped parsley (30g) until well combined. Set aside.

    

2. Prepare the Puff Pastry:
   • • Preheat your oven to 180°C (350°F).
     • Roll out the puff pastry (700g) on a floured surface. If using frozen puff pastry, make sure it is fully thawed. Cut the pastry into even portions, large enough to hold the cheese filling.

    

3. Assemble the Pastry:
   • • Spoon the cheese mixture evenly onto the puff pastry pieces.
     • Fold the puff pastry over the filling to seal it, crimping the edges with a fork. You can create small pockets or larger turnovers based on your preference.

    

   • Brush the top of the puff pastry with a beaten egg for a golden finish.
4. Bake the Pastry:
   • • Place the filled puff pastry pieces on a parchment-lined baking sheet.

    

   • Bake in the preheated oven at 180°C (350°F) for about 30 minutes, or until the pastry is golden and crispy.
5. Prepare the Bacon and Cream Sauce:
   • • While the puff pastry is baking, cook the bacon (100g) in a pan until crispy. Remove and crumble.

    

   • • In the same pan, add the minced garlic (2 cloves) and chopped rosemary (10g). Sauté until fragrant.
     • Add the cooking cream (200g), mustard (25g), salt (2g), and black pepper (2g) to the pan. Stir and cook the sauce on low heat until it thickens slightly.
     • Add the crumbled bacon back into the sauce and stir.

    

6. Serve:
   • • Once the puff pastry is baked and golden, remove from the oven and allow to cool slightly.
     • Serve the baked puff pastry with the creamy bacon and herb sauce drizzled over or as a dipping sauce on the side.

    

Serving Suggestions:

• • Serve as a hearty appetizer or alongside a fresh green salad for a complete meal.
  • Pair with a side of roasted vegetables or steamed asparagus for a balanced plate.

• Add extra fresh herbs like basil or chives on top for added flavor and freshness.

Cooking Tips:

• • For a crispier puff pastry, make sure it’s cold when you work with it and avoid overfilling, as this can cause the pastry to become soggy.
  • To save time, cook the bacon in advance and store it in the fridge until ready to use.

• You can substitute cooking cream with half-and-half or heavy cream for a richer sauce.

Nutritional Benefits:

• • Cheese is a good source of calcium and protein.
  • Parsley is rich in vitamins A, C, and K, offering antioxidant benefits.

• Garlic is known for its potential heart health benefits and immune-boosting properties.

Savory Puff Pastry with Ham, Cheese, and Béchamel Sauce Recipe

Ingredients:

For the Puff Pastry:

• • 500g puff pastry
  • 50g mustard

• • 200g ham, thinly sliced
  • 200g cheese, grated or thinly sliced (cheddar, Gruyère, or Swiss)
  • 1 egg, for egg wash

For the Béchamel Sauce:

• • 30g butter
  • 25g flour
  • 300ml milk

• • 4g nutmeg
  • 5g black pepper
  • 10g salt

• 30g grated Parmesan cheese

For Garnish:

• 40g pickled cucumbers, finely chopped

Directions:

1. Prepare the Puff Pastry:

1. 1. Preheat Oven: Preheat your oven to 180°C (356°F).

1. Roll Out the Puff Pastry: On a lightly floured surface, roll out the 500g puff pastry to your desired thickness. You can make it thinner for a lighter texture or thicker for a heartier bite.
2. Spread Mustard: Evenly spread 50g mustard over the puff pastry using a spatula or the back of a spoon.

2. Add the Fillings:

1. 1. Layer Ham and Cheese: Arrange 200g ham evenly over the mustard-covered pastry. Then sprinkle or layer 200g cheese on top of the ham.

3. Fold and Seal:

1. Shape the Pastry: Fold the puff pastry over the filling to create a sealed pocket or roll, depending on your preferred shape.
2. Egg Wash: Beat 1 egg and brush it over the top of the pastry to give it a glossy, golden finish when baked.

4. Bake the Puff Pastry:

1. 1. Bake: Place the prepared pastry on a baking sheet lined with parchment paper. Bake in the preheated oven for 20 minutes, or until the pastry is golden and puffed.

5. Prepare the Béchamel Sauce:

1. 1. Make a Roux: In a medium saucepan, melt 30g butter over medium heat. Once melted, add 25g flour and whisk continuously for 2 minutes until a smooth paste forms.
   2. Add Milk: Gradually pour in 300ml milk, whisking constantly to avoid lumps. Cook, whisking often, until the sauce thickens to your liking.
   3. Season the Sauce: Stir in 4g nutmeg, 5g black pepper, 10g salt, and 30g grated Parmesan cheese. Continue stirring until the cheese has melted and the sauce is smooth.

6. Finish and Serve:

1. 1. Cool and Serve: Once the puff pastry is golden brown, remove it from the oven and allow it to cool slightly on a wire rack.
   2. Serve with Béchamel: Serve the warm puff pastry with the béchamel sauce drizzled on top or on the side for dipping.
   3. Garnish: Sprinkle finely chopped pickled cucumbers over the top for a burst of tangy flavor and extra texture.

Nutritional Information (per serving):

• • Calories: 350 kcal
  • Protein: 15g
  • Fat: 22g

• • Carbohydrates: 25g
  • Fiber: 1g
  • Sugar: 3g

• Sodium: 600mg

Simple and Delicious Potato Croquettes

Ingredients:

• • 3 medium potatoes, peeled and boiled (about 450g)
  • 30g (1 oz) cheese, grated
  • 2 cloves garlic, minced

• • A handful of parsley, finely chopped
  • 5 tablespoons cornstarch
  • Salt and black pepper, to taste

• • 2 eggs, beaten
  • 100g (1 cup) breadcrumbs
  • Vegetable oil, for frying

• • For the sauce:
    • 2 tablespoons yogurt
    • 1 tablespoon mayonnaise

Directions:

• • Cook the Potatoes: Peel, boil, and mash the potatoes until smooth.
  • Mix the Ingredients: Combine the mashed potatoes with garlic, parsley, cheese, salt, pepper, and cornstarch. Mix until smooth.

• • Shape the Croquettes: Form the mixture into small cylinder or oval shapes.
  • Coat the Croquettes: Dip each croquette into beaten eggs, then coat with breadcrumbs.
  • Fry the Croquettes: Heat oil in a frying pan and fry the croquettes for 2-3 minutes per side until golden brown. Drain on paper towels.

• Prepare the Sauce: Mix yogurt and mayonnaise for a simple dipping sauce.
• Serve: Serve the croquettes warm with dipping sauce.

Serving Suggestions:

• • Serve with the yogurt-mayo dip for a light and tangy contrast.
  • Pair with a side salad or vegetables for a balanced meal.
  • Great as a party snack or appetizer with a variety of dips.

• Serve with ketchup, spicy mayo, or garlic aioli for added flavor.

Cooking Tips:

• • Cheese Options: Use cheddar, mozzarella, or Parmesan for different flavor profiles.

• • Make Ahead: You can shape the croquettes in advance and refrigerate for up to 24 hours before frying.
  • Baking Alternative: For a healthier option, bake the croquettes at 400°F (200°C) for 20-25 minutes, flipping halfway through.
  • Oil Temperature: Make sure the oil is hot enough for frying; test with a small piece of bread.

Nutritional Benefits:

• • Potatoes: Rich in potassium, fiber, and vitamin C, providing energy and aiding digestion.
  • Garlic and Parsley: Contain antioxidants and help boost immune health.

• Cheese: Adds calcium and protein for bone health and muscle function.
• Cornstarch: Helps bind the mixture while keeping the croquettes light and crispy.

Dietary Information:

• • Vegetarian: Suitable for vegetarians.
  • Gluten-Free Option: Use gluten-free breadcrumbs for a gluten-free version.
  • Dairy-Free Option: Replace cheese with a dairy-free alternative and use plant-based yogurt and mayo for the sauce.

Nutritional Facts (per croquette):

• • Calories: 150
  • Protein: 4g

• • Carbohydrates: 18g
  • Fat: 7g
  • Fiber: 2g

• Sugar: 1g

Storage:

• • Store leftovers in the fridge for up to 3 days.

• Freeze uncooked croquettes for up to 3 months and fry directly from frozen.
• Reheat in the oven or air fryer for best results.

Why You’ll Love This Recipe:

• • Easy to Make: Simple ingredients and straightforward steps make this recipe beginner-friendly.
  • Versatile: Can be served as an appetizer, snack, or side dish.
  • Crowd-Pleaser: Loved by both kids and adults, perfect for gatherings.

• Customizable: Add your favorite herbs, spices, or cheeses for endless variations.

Quick and Easy Ham and Cheese Roll-Ups

Ingredients

For the Roll-Ups:

• • 3 eggs

• • A pinch of salt
  • A pinch of ground black pepper (optional)
  • 4 slices of ham (or mortadella, sausage, or your preferred meat)

• • 1 cup shredded mozzarella cheese (or any cheese that melts well)
  • 6 slices of sandwich bread (flattened)
  • 1 tablespoon vegetable oil (for cooking)

• 1 tablespoon butter (for cooking)

Additional Ingredients (Optional):

• • Powdered paprika (for added spice)
  • Toothpicks (to secure the rolls while cooking)

Step-by-Step Instructions

Step 1: Prepare the Egg Mixture

1. 1. Beat the eggs:
      Crack 3 eggs into a medium-sized bowl. Add a pinch of salt and, if desired, a pinch of ground black pepper for seasoning. Beat the eggs well until they are fully mixed and slightly frothy.
   2. Set aside the mixture:
      Once the eggs are well mixed, set the bowl aside. This egg mixture will be used to dip the bread rolls before frying, helping them to become golden and crispy.

Step 2: Prepare the Ham and Cheese Filling

1. 1. Chop the ham:
      Take 4 slices of ham and chop them into small squares. You can also use alternatives like mortadella, sausage, or any deli meat you prefer. For a vegetarian option, you could even substitute with cooked vegetables like spinach or mushrooms.
   2. Mix the ham and cheese:
      In a mixing bowl, combine the chopped ham with 1 cup of shredded mozzarella cheese. You can use more or less cheese depending on your preference. Mix well so the cheese and ham are evenly distributed.
   3. Season the mixture:
      If you want to add a bit of spice, sprinkle in a small amount of powdered paprika. This is optional, especially if you’re serving these to children.

Step 3: Prepare the Bread

1. Flatten the bread:
   Using a rolling pin or your hands, flatten each slice of bread. This will make it easier to roll them up later. You want the bread to be as flat as possible without breaking.
2. Lightly brush the bread with the egg mixture:
   To help keep the filling inside the bread during cooking, lightly brush the edges of each flattened bread slice with a bit of the beaten egg mixture. This will act as a seal when you roll them up.

Step 4: Fill and Roll the Bread

1. 1. Add the filling:
      Place a spoonful of the ham and cheese mixture in the center of each flattened bread slice. Spread it evenly across the surface, making sure not to overfill, as this can make the rolls difficult to seal.

1. Roll the bread:
   Carefully roll each slice of bread into a tight log, ensuring the filling stays inside. To keep the rolls sealed, you can use a toothpick to hold them together while frying. Alternatively, pressing the edges firmly will also help them stay closed.

Step 5: Cook the Roll-Ups

1. 1. Heat the oil and butter:
      In a large skillet or frying pan, add 1 tablespoon of vegetable oil and 1 tablespoon of butter. Heat over medium-low heat until the butter has melted and the oil is shimmering.
   2. Dip the roll-ups in egg:
      One at a time, dip each bread roll-up into the egg mixture, making sure they are evenly coated. This will create a crispy golden exterior when fried.

1. Fry the roll-ups:
   Place the roll-ups in the skillet, seam-side down first to ensure they stay sealed. Cook for about 2 minutes per side, turning gently with tongs or a spatula. Cook until all sides are golden brown and crispy. This should take about 6-8 minutes in total.
2. Cook until golden brown:
   Keep turning the rolls until they are evenly golden on all sides. Ensure that the heat is low to medium, so the roll-ups cook through without burning on the outside.

Step 6: Serve the Roll-Ups

1. 1. Remove from the pan:
      Once the roll-ups are golden and crispy, remove them from the skillet and place them on a plate lined with paper towels to absorb any excess oil.

1. Serve warm:
   Serve the ham and cheese roll-ups while they’re still warm and gooey. These can be eaten as-is or paired with dipping sauces like ketchup, mustard, or even salsa. If you’re serving them at a party, consider cutting them in half for easy finger food.

Cooking Tips

• • Bread choice: Use soft sandwich bread for this recipe. Avoid using bread that is too thick or crusty, as it will be difficult to roll and fry.

• • Filling variations: Feel free to experiment with different fillings. You could use a combination of cheese and vegetables, or even add herbs like parsley or chives for extra flavor. For a sweet version, you could substitute the ham and cheese with Nutella or jam.
  • Prevent burning: Cook the roll-ups over medium-low heat to prevent the bread from burning while allowing the cheese inside to melt fully.
  • Make ahead: You can prepare the roll-ups ahead of time and store them in the refrigerator. Fry them just before serving for best results.

Storage

• • In the refrigerator: Store any leftover roll-ups in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet over low heat or in the oven to maintain their crispiness.
  • In the freezer: These roll-ups can also be frozen before frying. Simply wrap them tightly in plastic wrap and store them in the freezer for up to 1 month. When ready to cook, thaw them in the refrigerator and fry as usual.

Nutritional Facts (Per serving, based on 2 roll-ups per person)

• • Calories: Approximately 280 kcal
  • Protein: 15g

• • Carbohydrates: 20g
  • Fat: 15g
  • Fiber: 1g

• • Sugars: 2g
  • Sodium: 420mg
  • Calcium: 15% of the daily recommended intake

• Iron: 10% of the daily recommended intake

Zucchini Vegetable Bake with Egg and Mozzarella

Ingredients:

For the Zucchini Bake:

• • 3 eggs

• • Salt, black pepper (to taste)
  • 50 ml milk
  • 2 tablespoons flour

• • Chives, chopped (optional)
  • 2 zucchini, grated
  • 2 teaspoons salt (for drawing moisture out of the zucchini)

• • 50g butter
  • 3 cloves garlic, minced
  • 2 bay leaves

• • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 red bell pepper, finely chopped

• • 4 mushrooms, sliced
  • Provencal herbs (or mixed dried herbs, to taste)
  • 1 tomato, sliced

• 100g mozzarella, shredded
• 100g canned peas

For the Yogurt Sauce:

• • 200g unsweetened yogurt

• • 1 tablespoon soy sauce
  • Salt (to taste)
  • 1 clove garlic, minced

• Dill, chopped

Directions:

1. 1. Prepare the Zucchini:
      • Grate the zucchini and sprinkle with 2 teaspoons of salt. Leave it for 15 minutes to draw out excess moisture. After 15 minutes, squeeze out the liquid from the zucchini using your hands or a clean towel.

1. 1. Prepare the Vegetables:
      • In a pan, melt 50g butter over medium heat and add 3 cloves of garlic and 2 bay leaves. Sauté for 2-3 minutes to infuse the oil with garlic aroma.
      • Add the chopped onion, carrot, red bell pepper, and sliced mushrooms. Sauté until softened (about 5-7 minutes). Season with salt, black pepper, and Provencal herbs to taste. Simmer on low heat for 15 minutes.

1. 1. Make the Egg Mixture:
      • In a bowl, whisk together 3 eggs, 50 ml milk, 2 tablespoons flour, salt, and black pepper. Add chopped chives if desired.
   2. Assemble the Bake:
      • • Preheat the oven to 180°C (356°F).

       

      • In a large baking dish, spread the sautéed vegetables evenly. Top with the grated zucchini, then add the sliced tomato, 100g mozzarella, and 100g canned peas.
      • Pour the egg mixture over the vegetables and cheese.

1. 1. Bake:
      • Bake the dish in the preheated oven for 25 minutes or until the top is golden and the eggs are set.
   2. Make the Yogurt Sauce:
      • • In a small bowl, mix 200g unsweetened yogurt, 1 tablespoon soy sauce, a pinch of salt, 1 clove minced garlic, and chopped dill. Stir well and set aside.

       

   3. Serve:
      • Slice the baked zucchini dish and serve warm with the creamy yogurt sauce on the side.

Serving Suggestions:

• Serve as a main dish with a side salad or bread.
• Pair it with roasted potatoes or rice for a more substantial meal.

Cooking Tips:

• • Make sure to squeeze out as much liquid as possible from the zucchini to prevent the bake from becoming too watery.

• For extra flavor, you can sprinkle additional herbs like thyme or rosemary over the top before baking.

Nutritional Benefits:

• • Zucchini is low in calories and high in vitamins, particularly vitamin C and potassium.
  • Eggs provide a rich source of protein and essential vitamins.

• Mozzarella adds calcium and protein for a balanced meal.

Dietary Information:

• • Vegetarian-friendly.
  • Can be made gluten-free by using a gluten-free flour alternative.

Nutritional Facts (per serving, approx.):

• • Calories: 280
  • Carbohydrates: 12g
  • Protein: 14g

• • Fat: 20g
  • Fiber: 3g
  • Sugars: 5g

Storage:

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
• Freeze: This dish can be frozen for up to 2 months. Thaw overnight in the fridge and reheat before serving.

Cheesy Carrot Flatbreads: A Delightful Twist on Traditional Bread

Ingredients

For these delectable flatbreads, you’ll need:

• 1 carrot (about 4 oz or 115 g), grated
• 1 egg
• 5.3 oz (150 g) mozzarella cheese, grated
• 1 clove garlic, minced
• Salt to taste
• Pepper to taste
• 2 tbsp (8 g) fresh parsley, chopped
• Seasoning mix:
• 1 tsp (5 g) sesame seeds
• 1 tsp (5 g) poppy seeds
• 1/2 tsp (2.5 g) dried herbs (such as oregano, thyme, or an Italian blend)

Detailed Instructions

1. Begin by preheating your oven to 400°F (200°C). This high temperature is crucial for achieving a crispy exterior while maintaining a soft, cheesy interior. If you have a pizza stone, place it in the oven now to heat up – it will help create an extra crispy bottom for your flatbreads.
2. In a large mixing bowl, combine the grated carrot, egg, grated mozzarella cheese, minced garlic, salt, pepper, and chopped fresh parsley. The key to this step is ensuring all ingredients are well incorporated. I recommend using your hands (make sure they’re clean!) to mix everything thoroughly. The warmth of your hands will help the cheese begin to melt slightly, binding the ingredients together.
3. Once your mixture is well combined, divide it into 4 equal parts. You can use a kitchen scale for precise measurements, but eyeballing it works just fine. Each portion should be about 2.5 oz (70 g).
4. Line a baking sheet with parchment paper or a silicone baking mat. If you’re using a pizza stone, you can shape the flatbreads directly on a pizza peel dusted with cornmeal. Take each portion of the carrot-cheese mixture and shape it into a thin flatbread on your prepared surface. Aim for a thickness of about 1/4 inch (6 mm). Don’t worry if the edges are a bit ragged – this adds to the rustic charm of the flatbreads.
5. In a small bowl, mix together your seasoning blend of sesame seeds, poppy seeds, and dried herbs. Sprinkle this mixture evenly over each flatbread. The seeds will add a delightful crunch and nutty flavor, while the herbs complement the savory cheese and sweet carrots.
6. Carefully transfer your baking sheet (or slide your flatbreads onto the pizza stone if using) into the preheated oven. Bake for 7 minutes, or until the edges are golden brown and crispy. Keep a close eye on them after the 5-minute mark, as they can go from perfectly crisp to overdone quite quickly.
7. Once baked to perfection, remove the flatbreads from the oven. Let them cool on the baking sheet for a minute or two – this will help them set and become easier to handle.

Serving Suggestions

These Cheesy Carrot Flatbreads are best enjoyed warm, right out of the oven. Their versatility makes them suitable for a variety of occasions:

• As an appetizer: Cut them into smaller pieces and serve with a side of tzatziki or hummus for dipping.
• For lunch: Top with a handful of arugula and a drizzle of olive oil for a light yet satisfying meal.
• As a side dish: Serve alongside a hearty soup or salad for a complete dinner.
• For breakfast: Top with a poached egg and some smashed avocado for a nutritious start to your day.

Nutrition Information

Each Cheesy Carrot Flatbread (1/4 of the recipe) contains approximately:

• Calories: 180
• Protein: 12g
• Carbohydrates: 5g
• Fat: 13g
• Fiber: 1g
• Sodium: 300mg (varies based on how much salt is added)

Fried Meat Pies

Ingredients:

For the Dough:

• • Flour – 600 g (about 5 cups)

• • Vegetable oil – 60 ml (about 4 tbsp)
  • Salt – 1 tsp
  • Hot water – 400 ml (about 1¾ cups)

For the Filling:

• • Minced meat – 450 g (about 1 lb, beef, lamb, or a mix)
  • Onion – 200 g (about 1 medium-sized onion, finely chopped)

• • Salt – 1 tsp
  • Black pepper – ½ tsp
  • Dried parsley and dill – 1 tsp each

• Water – 150 ml (about 2/3 cup)

For Frying:

• • Vegetable oil – 500 ml (about 2 cups, for deep frying)

Step-by-Step Instructions:

Step 1: Prepare the Dough

1. 1. Mix the Dry Ingredients: In a large mixing bowl, combine 600 g of flour and 1 tsp of salt. Stir well to ensure the salt is evenly distributed throughout the flour.
   2. Add the Oil and Water: Pour 60 ml of vegetable oil into the dry ingredients. Gradually add 400 ml of hot water (not boiling, but very warm) while mixing. The hot water helps to make the dough more pliable and easy to work with.

1. Knead the Dough: Knead the dough on a floured surface for about 8-10 minutes until it becomes smooth and elastic. It should not stick to your hands or the surface. If the dough is too sticky, add a little more flour, but be careful not to overdo it.
2. Rest the Dough: Once kneaded, cover the dough with a clean cloth or plastic wrap and let it rest for 30 minutes. This resting period allows the gluten in the flour to relax, making it easier to roll out the dough later.

Step 2: Prepare the Filling

1. 1. Chop the Onion: Finely chop 200 g of onion and add it to a bowl.
   2. Mix the Meat Filling: In the same bowl, combine the 450 g of minced meat (beef, lamb, or a mix) with the chopped onion, 1 tsp of salt, ½ tsp of black pepper, and 1 tsp each of dried parsley and dill.
   3. Add Water to the Filling: Pour in 150 ml of water and mix the filling well. The addition of water helps the meat filling stay moist during frying, giving the chebureki a juicy texture.

Step 3: Assemble the Chebureki

1. 1. Divide the Dough: Once the dough has rested, divide it into small portions about the size of a golf ball. This recipe should make about 10-12 chebureki.
   2. Roll Out the Dough: On a lightly floured surface, roll each dough ball into a thin circle about 20-25 cm (8-10 inches) in diameter. The dough should be thin, but not so thin that it tears easily.

1. Fill the Dough: Place a couple of spoonfuls of the meat filling on one half of each dough circle, leaving a border around the edges. Spread the filling evenly, but don’t overstuff the chebureki.
2. Seal the Chebureki: Fold the dough in half to cover the filling, forming a semicircle. Press the edges firmly together to seal the chebureki. You can use a fork to crimp the edges for an extra secure seal and a decorative touch.

Step 4: Fry the Chebureki

1. 1. Heat the Oil: In a deep frying pan, heat 500 ml of vegetable oil over medium-high heat. The oil should be hot enough for frying but not smoking. To test if the oil is ready, drop a small piece of dough into the oil. If it sizzles and bubbles, the oil is hot enough.
   2. Fry the Chebureki: Carefully place the chebureki in the hot oil, frying them in batches to avoid overcrowding the pan. Fry each cheburek for about 3-4 minutes per side, or until they are golden brown and crispy.
   3. Drain the Excess Oil: Once fried, remove the chebureki from the pan and place them on a plate lined with paper towels to drain any excess oil.

Step 5: Serve

1. 1. Serve Hot: Chebureki are best served hot and fresh out of the frying pan. Serve them with a side of sour cream, yogurt, or a dipping sauce of your choice.
   2. Optional Garnish: You can sprinkle the chebureki with fresh herbs like parsley or dill for a fresh, aromatic touch.

Cooking Tips:

• • Filling Variations: You can experiment with the filling by using lamb, beef, or even a mix of meats. You can also add other ingredients like grated cheese, mushrooms, or chopped greens to the filling for different flavor profiles.
  • Dough Thickness: It’s important to roll the dough thinly but not too thin, as overly thin dough may tear during frying. Aim for a thickness that is durable enough to hold the filling but still becomes crispy when fried.
  • Sealing the Edges: Make sure the edges are sealed tightly to prevent the filling from leaking out during frying. You can use a fork to crimp the edges or simply pinch them together with your fingers.

• Frying Temperature: The oil temperature is crucial for crispy chebureki. Make sure it’s hot enough before frying. If the oil is too cold, the dough will absorb too much oil and become greasy. If it’s too hot, the dough will brown too quickly on the outside while remaining undercooked inside.

Nutritional Facts (Per Serving – Based on 10 Chebureki):

• • Calories: 350 kcal
  • Protein: 15g

• • Fat: 25g
  • Carbohydrates: 20g
  • Fiber: 2g

• Sodium: 500mg

Herb-Infused Zucchini Delight

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. 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.

4. Finish layering: Top with half the mozzarella cubes, marinara sauce, remaining zucchini, remaining spinach mixture, remaining mozzarella, and another layer of marinara sauce.

5. Bake: Sprinkle with Parmesan cheese and bake at 200°C for 30 minutes.

6. 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.

7. 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.

8. 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. 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.

3. 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.

4. 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.

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

6. 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.

7. Serving Suggestion: Pair this casserole with a light green salad and crusty bread for a complete meal.

8. Vegan Option: To make this dish vegan, use plant-based cheese and ensure your marinara sauce is free of animal products.

Baked Broccoli with Mozzarella and Cherry Tomatoes

Ingredients:

• 3–4 broccoli florets
• Salt, to taste
• Provence spices, to taste
• 200 g (7 oz) cherry tomatoes
• 2 cloves garlic, minced
• Salt and ground black pepper, to taste
• Olive oil, for drizzling
• 200 g (1 cup) grated mozzarella cheese
• 6 large slices mozzarella cheese

Preparation:

Before we dive into the full preparation, let’s take care of a few crucial steps that will make the dish easier to assemble and ensure perfect results.

1. Steam the Broccoli: Begin by steaming the broccoli florets until they are tender but still firm. This should take around 5-7 minutes. They should maintain their bright green color and slight crunch.
2. Prepare the Tomatoes: While the broccoli steams, cut the cherry tomatoes in half and place them in a bowl. Add the minced garlic, a pinch of salt, ground black pepper, and a drizzle of olive oil. Stir well and let the mixture rest for about 10 minutes. This marination enhances the flavor of the tomatoes, infusing them with a savory garlic aroma.

Step-by-Step Instructions:

Now, let’s move on to assembling and baking this delicious dish.

1. Preheat the Oven:

Preheat your oven to 200°C (400°F) to ensure it’s fully heated by the time your dish is ready to bake.

2. Prepare the Baking Mold:

Lightly drizzle olive oil onto a baking dish or mold. Spread it evenly to prevent any sticking while the dish bakes.

3. Arrange the Broccoli:

Take your steamed broccoli and arrange it evenly in the prepared baking mold. Season it with a pinch of salt and Provence spices. These aromatic herbs (such as thyme, rosemary, basil, and marjoram) will complement the flavors of the vegetables beautifully.

4. Add the Marinated Tomatoes:

Once the broccoli is set, distribute the marinated cherry tomatoes evenly across the dish. Make sure each section of broccoli gets some of the flavorful tomatoes to ensure each bite is a perfect mix of textures and tastes.

5. Top with Mozzarella Cheese:

Now, sprinkle the grated mozzarella cheese generously over the broccoli and tomatoes. The grated cheese will melt into every nook and cranny of the dish, adding a creamy layer of flavor. For extra indulgence, lay the large slices of mozzarella cheese on top of the grated cheese, ensuring a gooey, golden finish once baked.

Baking the Delight:

Place the baking mold in the preheated oven and bake for about 15 minutes. Keep an eye on the dish, as you want the cheese to melt completely and turn golden brown. The edges should be slightly crispy, and the aroma of baked cheese and garlic should fill the kitchen.

Once the cheese is golden and bubbly, remove the dish from the oven. Allow it to cool for a few minutes before serving to let the flavors settle and the cheese firm up slightly.

Serving Suggestions:

This baked broccoli dish can be served as a hearty side or as a light main course. Pair it with crusty  bread or a simple green salad for a complete meal. The combination of rich mozzarella, sweet tomatoes, and tender broccoli will satisfy both vegetarians and non-vegetarians alike.

Nutritional Information:

• Servings: 4
• Calories per serving: 280 kcal
• Protein: 18 g
• Fat: 18 g
• Carbohydrates: 10 g
• Fiber: 3 g
• Calcium: 350 mg

Cheesy Potato Patties with Sesame Crust

Ingredients:

• • Boiled potatoes – 400 g (boiled in salted water until done)

• • Cheese – 100-130 g (any type that melts well, like mozzarella, cheddar, or gouda)
  • Ground black pepper – to taste
  • Egg – 1 large

• • All-purpose flour – 3-4 tablespoons (plus extra for rolling out the dough)
  • Sesame seeds – 1 tablespoon
  • Vegetable oil – for frying

Step-by-Step Instructions:

1. Boil the Potatoes:

• Start by peeling the potatoes and cutting them into even-sized chunks. Boil them in salted water until fully cooked, which usually takes about 15-20 minutes.
• Drain the potatoes and let them cool slightly before mashing. Make sure they are mashed smoothly, without lumps.

2. Prepare the Cheese:

• • Grate the cheese of your choice and set it aside. You can use mozzarella for a gooey center, cheddar for a sharp flavor, or gouda for a nutty taste.

• The cheese will be mixed into the potato mixture, adding a rich, cheesy texture.

3. Make the Potato Dough:

• • In a large mixing bowl, combine the mashed potatoes with the grated cheese. Add the egg and ground black pepper to taste.
  • Gradually mix in the flour, starting with 3 tablespoons. You may need to add an additional tablespoon if the dough is too sticky.

• The dough should be soft but firm enough to hold its shape. If it’s too sticky, sprinkle in a little more flour.

4. Shape the Patties:

• • Lightly flour a work surface and your hands. Divide the potato dough into equal portions, about the size of a golf ball.
  • Flatten each ball slightly into a patty shape, about 1 cm thick. You can make them smaller or larger depending on your preference.

• Once all the patties are formed, dip each one into the sesame seeds, coating one side of the patty for an added crunch.

5. Fry the Patties:

• • Heat a generous amount of vegetable oil in a large skillet over medium heat. The oil should be hot but not smoking.
  • Fry the patties sesame-side down first for about 3-4 minutes, or until the sesame seeds are golden and crispy.

• Carefully flip the patties and cook for another 2-3 minutes on the other side until both sides are golden brown and the patties are heated through.
• You may need to fry the patties in batches, depending on the size of your skillet.

6. Serve:

• • Once the patties are golden and crispy, transfer them to a plate lined with paper towels to drain any excess oil.

• Serve hot with your favorite dipping sauce, such as sour cream, garlic aioli, or ketchup. These patties also pair wonderfully with a fresh salad or grilled vegetables for a light meal.

Cooking Tips:

• • Cheese Selection: You can use a variety of cheeses depending on your taste preference. Mozzarella provides a soft, gooey center, while cheddar gives a sharper flavor. A mix of cheeses can also add depth to the dish.
  • Shaping the Patties: If the dough is too sticky, dust your hands with flour while shaping the patties. Make sure to keep the patties evenly sized for even cooking.

• Frying Temperature: Fry the patties on medium heat to ensure they cook through evenly without burning. If the oil is too hot, the outside will brown too quickly while the inside remains undercooked.
• Alternative Coatings: While sesame seeds add a delicious crunch, you can also experiment with breadcrumbs or crushed cornflakes for different textures.

Storage:

• • Refrigeration: Store leftover potato patties in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over medium heat or in the oven until heated through.

• Freezing: These patties freeze well. Place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. To reheat, thaw in the refrigerator overnight and fry or bake until crispy.

Nutritional Facts (per serving):

• • Calories: 180 kcal
  • Protein: 7 g

• • Fat: 8 g
  • Carbohydrates: 20 g
  • Fiber: 2 g

• Sodium: 350 mg

I CAN’T Stop Making It! NO FRYING OR FUSSING. Tastier than MEAT!

Are you ready to revolutionize your cooking routine? Say goodbye to frying and fussing and hello to a healthier, tastier alternative! This recipe is a game-changer for anyone looking to whip up something delicious without spending hours in the kitchen.

 Ingredients

Gather these simple ingredients to get started:

• 12 ounces (about 0.8 pounds) of carrots, potatoes, and zucchini
• 5.5 ounces of onions
• 3 eggs
• 2-3 cloves of garlic
• 2 tablespoons of vegetable oil
• 1 teaspoon of salt
• Pepper to taste
• Fresh herbs (e.g., parsley)
• 3 tablespoons of ready-made breadcrumbs or 2 slices of bran bread

 Preparation

• Wash and Peel: Clean and peel all vegetables (except garlic), then grate them on a coarse grater.
• Preheat Oven: Set your oven to 200 degrees Celsius.
• Grease Baking Dish: Prepare a baking dish by greasing its bottom and walls with oil.

4. Breading

If using bread for breading:

• Prepare Bread Crumbs: Blend 2 slices of bran bread into crumbs.
• Bake Crumbs: Spread crumbs on a baking sheet and bake for about 5 minutes at 200 degrees Celsius.

5. Mixing it up

• Combine Ingredients: Mix grated vegetables, breadcrumbs (or ready-made breadcrumbs), squeezed garlic, and finely chopped fresh herbs in a bowl.
• Beat Eggs: In a separate bowl, beat 3 eggs and season with salt, pepper, and oil.
• Mix Well: Combine the egg mixture with the vegetable mixture until smooth.

6. Baking the Dish

• Assemble: Spread the vegetable mixture into the prepared baking dish, compacting it slightly and leveling the top.
• Bake: Place the dish in the preheated oven at 180 degrees Celsius for 50 minutes or until golden brown.

7. Serving Suggestions

Once baked, you can serve this dish hot or cold, as a main course or a side dish. It pairs perfectly with a fresh salad or some crusty bread. Get creative with your toppings or sauces to enhance the flavor even more!

8. Nutritional Benefits

Not only is this dish incredibly tasty, but it’s also packed with nutrients. Carrots, potatoes, and zucchini are rich in vitamins and minerals, while eggs provide protein. Plus, with no frying involved, you’ll save on unnecessary calories and fat.

9. Variations

Feel free to customize this recipe to suit your taste preferences. You can swap out the vegetables for your favorites or add in extra ingredients like cheese or diced ham for an extra burst of flavor. The possibilities are endless!

10. Tips and Tricks

• Use Fresh Ingredients: Opt for fresh, locally sourced ingredients for the best flavor.
• Experiment with Seasonings: Don’t be afraid to get creative with your seasonings. Try adding different herbs and spices to customize the flavor.
• Double the Recipe: This dish freezes well, so why not make a double batch and save some for later? Simply reheat in the oven for a quick and easy meal.

11. Conclusion

In conclusion, this recipe is a game-changer for anyone looking to simplify their cooking routine without sacrificing flavor. With simple ingredients and easy preparation, you can whip up a dish that’s not only delicious but also nutritious. So why wait? Give it a try today and see for yourself!