Category: healthy food

Ingredients

• 4 tablespoons unsalted butter, softened and divided

• 3 pounds (about 4–5 medium) russet potatoes, peeled

• 1 cup heavy cream

• ½ cup shredded white cheddar cheese

• 6 tablespoons grated Parmesan cheese, divided

• 3 garlic cloves, minced

• Salt and freshly ground black pepper, to taste

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Instructions

1. Preheat & Prep
   Preheat oven to 375°F (190°C).
   Grease a baking dish (around 9×13 inches or similar) with 2 tablespoons of the softened butter.

2. Slice Potatoes
   Thinly slice the peeled potatoes — a mandolin works best for even, paper-thin slices.

3. Make the Cream Mixture
   In a large mixing bowl, combine:

   • 1 cup heavy cream

   • ½ cup shredded white cheddar

   • 4 tablespoons grated Parmesan

   • 3 minced garlic cloves

   • Salt and pepper to taste

4. Coat the Potatoes
   Add the sliced potatoes to the cream mixture and toss gently until all slices are evenly coated.

5. Arrange in Dish
   Vertically arrange the coated potato slices in the greased dish, keeping them upright like a domino effect. Continue until all slices are used.

6. Add Remaining Cream Mixture
   Pour any leftover cream mixture evenly over the arranged potatoes. Lightly season the top with a little extra salt and pepper.

7. Top with Butter
   Dot the top with the remaining 2 tablespoons of butter, distributing it evenly.

8. First Bake
   Cover the dish tightly with foil and bake for 35 to 40 minutes.

9. Uncover & Finish Baking
   Remove foil, sprinkle the remaining 2 tablespoons of Parmesan over the top, and bake uncovered for an additional 25 to 30 minutes, or until potatoes are tender and golden.

10. Broil for Crispiness (Optional)
    If desired, broil on high for 1 minute to brown the top beautifully. Watch closely to avoid burning.

11. Cool & Serve
    Let the dish rest for 10 minutes before serving. This allows the cream to thicken slightly for easier slicing and serving.

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Servings & Nutrition

• Yield: 6 servings

• Calories: ~350 kcal per serving

Surprise yourself and delight everyone with this delight that is as good for your taste buds as it is for your health!

Welcome to the recipe that will challenge everything you thought you knew about sweets!

Today, I’m going to show you how to prepare a delicious pie, which doesn’t contain sugar or flour, leaving everyone amazed.

With simple ingredients and an easy procedure, this recipe promises to delight without weighing on your conscience.

Ready to amaze friends and family with your culinary skills? Let’s go!

Ingredients Needed:

• • 300g cream cheese (can be replaced with soft ricotta or unsalted fresh cheese)
  • 40g coconut oil or butter
  • 40g of honey (or another natural sweetener of your choice)
  • 1 teaspoon vanilla extract
  • 20g coconut flour
  • 40g unsalted roasted peanuts

• 160g dark chocolate
• 40g of oil
  

  Preparation:

  1. Base Mixture : In a bowl, combine the cream cheese with the coconut oil. Add the honey, coconut flour and vanilla extract, mixing until you get a smooth, even texture.
  2. Forming the Pie : Pour the mixture into silicone molds and place in the freezer for three hours to set.
  3. Chocolate Glaze : Melt the dark chocolate in the microwave and mix with the oil. Fold in the finely chopped peanuts.
  4. Finishing : Remove the molds from the freezer, cut the pie into individual portions, dip each one in the icing and place on parchment paper. Leave in the refrigerator until the chocolate hardens.

  Tips for a Perfect Result:

  • Cream Cheese Alternative : Try it with mild ricotta or unsalted cottage cheese for delicious variations.
  • Sweetener : In addition to honey, you can use maple syrup, maltitol or any sweetener suitable for diabetics.
  • Mixture Texture : If you find lumps, use a hand mixer to mix evenly.
  • Decoration : Add red fruits or lemon zest for a touch of freshness.
  • Peanuts : Make sure they are finely chopped for an even frosting.
  • Presentation : Serve the pie with a scoop of vanilla ice cream and mint leaves for a contrast of flavors.
  • Chocolate and Oil : Mix well for a smooth, glossy finish.
  • Storage : Store portions in a sealed container in the freezer. They will keep for several weeks.
    

    Variations and Accompaniments:

    Feel free to experiment with different types of nuts or add pieces of fresh fruit to the mix.

    Pair the pie with a cup of hot coffee or tea and enjoy every bite without worrying about the extra calories. After all, this sugar-free and flour-free version is simply irresistible!

    Get ready to transform the way you think about healthy desserts with this healthy chocolate pie.

    Surprise yourself and delight everyone with this delight that is as good for your taste buds as it is for your health!

Total Time: 30 minutes

Servings: 4

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Ingredients:

• 8 oz (225g) egg noodles

• 2 tablespoons vegetable oil

• 1 pound (450g) boneless chicken breast or thighs, thinly sliced

• 3 cloves garlic, minced

• Salt and freshly ground black pepper, to taste

• 2 cups mixed vegetables (e.g., carrots, bell peppers, snap peas, broccoli)

• 2 tablespoons soy sauce

• 1 tablespoon oyster sauce

• 1 teaspoon cornstarch

• 3 tablespoons water

• 2–3 green onions, chopped, for garnish

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Directions:

1. Cook the Noodles:

• Bring a large pot of salted water to a boil.

• Cook the egg noodles according to package instructions until just tender (al dente).

• Drain well and set aside. Toss with a tiny drizzle of oil to prevent sticking, if desired.

2. Cook the Chicken:

• Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.

• Add the sliced chicken and minced garlic, then season with a pinch of salt and pepper.

• Sauté for 5–6 minutes, or until the chicken is cooked through and lightly golden.

3. Add the Vegetables:

• Stir in the mixed vegetables.

• Cook for 3–4 minutes, stirring frequently, until the veggies are tender-crisp but still vibrant.

4. Make the Sauce:

• In a small bowl, combine:

  • 2 tablespoons soy sauce

  • 1 tablespoon oyster sauce

  • 1 teaspoon cornstarch

  • 3 tablespoons water

• Mix well until smooth.

5. Combine Everything:

• Pour the sauce over the chicken and vegetables.

• Stir continuously until the sauce thickens and coats the mixture (about 1–2 minutes).

• Add the cooked noodles, using tongs or chopsticks to toss and combine everything thoroughly.

• Stir-fry for another 1–2 minutes, until the noodles are heated through and well coated with the sauce.

6. Garnish and Serve:

• Turn off the heat and sprinkle chopped green onions on top.

• Serve hot, directly from the pan or on a large serving plate.

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Tips & Variations:

• Protein Swap: Try shrimp, beef, or tofu instead of chicken.

• Sauce Boost: Add a splash of sesame oil or a dash of hoisin or chili paste for deeper flavor.

• Vegetable Options: Use frozen stir-fry veggie blends for convenience or add baby corn, cabbage, or mushrooms.

Chocolate Roll Cake (Bánh Cuốn Chocolate) – Full Recipe

Total Time:

• Prep Time: 30 minutes

• Bake Time: 10–12 minutes

• Chill Time: 1 hour

• Total: Approx. 1 hour 45 minutes

Servings: 8–10 slices

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Ingredients

For the Chocolate Sponge Cake:

• 5 large eggs, room temperature, separated into yolks and whites

• ¾ cup (150g) granulated sugar, divided (½ cup for yolks, ¼ cup for whites)

• ¼ cup (60ml) vegetable oil (neutral oils like canola or sunflower work best)

• ¼ cup (60ml) milk (whole milk is preferred, but low-fat or almond milk works)

• 1 tsp vanilla extract

• ¾ cup (90g) cake flour, sifted

• ¼ cup (25g) unsweetened cocoa powder, sifted

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• ¼ tsp cream of tartar (helps stabilize the egg whites)

For the Cream Filling:

• 2 cups (480ml) heavy whipping cream, very cold

• 1 cup (120g) powdered sugar

• 2 tsp unflavored gelatin powder

• ¼ cup (60ml) cold water (to bloom gelatin)

For Rolling & Dusting:

• 2 tbsp powdered sugar (for dusting towel and cake)

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Instructions

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Step 1: Prepare Your Pan and Oven

1. Preheat the oven to 350°F (177°C).

2. Line a 12×18 inch jelly roll pan (or rimmed baking sheet) with parchment paper. Lightly spray or brush the sides (not the bottom) with oil.

3. Set a clean kitchen towel on a flat surface. Dust it generously with 2 tablespoons powdered sugar. This will help prevent the cake from sticking when rolling.

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Step 2: Make the Chocolate Sponge Cake Batter

A. Egg Yolk Base

1. In a mixing bowl, whisk the 5 egg yolks with ½ cup sugar until pale yellow, thick, and creamy (about 3–4 minutes).

2. Add the vegetable oil, milk, and vanilla extract. Whisk until fully incorporated.

B. Sift Dry Ingredients

3. Sift together the cake flour, cocoa powder, baking powder, baking soda, and salt into the yolk mixture in 3 parts, folding gently after each addition until just combined. Don’t overmix.

C. Whip Egg Whites

4. In a separate large bowl, beat the egg whites with cream of tartar using a hand or stand mixer until foamy.

5. Gradually add the remaining ¼ cup sugar while beating. Beat until you reach stiff peaks (the peaks stand straight up when the beater is lifted).

D. Combine

6. Gently fold ⅓ of the whipped egg whites into the chocolate batter to lighten it.

7. Then fold in the remaining egg whites in two additions, using a rubber spatula and folding gently to retain airiness. Stop as soon as no white streaks remain.

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Step 3: Bake the Cake

1. Pour the batter into your prepared pan. Smooth the surface evenly using a spatula.

2. Tap the pan gently on the counter to remove large air bubbles.

3. Bake for 10–12 minutes or until the cake springs back when lightly touched and a toothpick comes out clean.

4. Remove the cake from the oven and let it rest for 2–3 minutes in the pan.

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Step 4: Roll the Cake (While Warm)

1. Run a knife along the edges to loosen the cake.

2. Invert the cake onto the prepared sugared kitchen towel.

3. Gently peel off the parchment paper.

4. Starting from the short side, roll the cake up with the towel inside. This sets the “rolled” shape and prevents cracking later.

5. Let the rolled cake cool completely (about 1 hour) at room temperature.

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Step 5: Make the Stabilized Whipped Cream Filling

1. In a small bowl, sprinkle gelatin over ¼ cup cold water and let it bloom for 5–10 minutes.

2. Heat the bloomed gelatin gently (microwave for 10–15 seconds or place over warm water) until just dissolved. Let it cool to about 85°F (29°C)—cool but still liquid.

3. In a chilled bowl, whip the cold heavy cream until soft peaks form.

4. Gradually add 1 cup powdered sugar, beating until medium-stiff peaks form.

5. Slowly drizzle in the cooled gelatin, beating constantly, until the whipped cream holds firm peaks and is smooth and fluffy.

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Step 6: Assemble the Roll Cake

1. Carefully unroll the cooled cake.

2. Spread the whipped cream filling evenly over the surface, leaving a ½-inch border along the edges.

3. Gently re-roll the cake (without the towel), tucking tightly but gently. Use the towel underneath to help roll evenly.

4. Wrap the rolled cake in parchment or plastic wrap and refrigerate for at least 1 hour to set.

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✨ Step 7: Serve

1. Trim the ends with a sharp knife for a clean finish.

2. Dust with extra powdered sugar, drizzle melted chocolate, or pipe extra whipped cream on top if desired.

3. Slice and serve chilled!

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Serving Suggestions:

• Serve with fresh berries (strawberries, raspberries, or blueberries).

• Pair with a dollop of crème fraîche or a scoop of vanilla ice cream.

• A cup of Vietnamese iced coffee or espresso complements it beautifully.

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Tips for Success:

• Use room-temperature eggs for better volume in your sponge.

• Don’t overbake the cake—it needs to stay soft and pliable for rolling.

• If the cake cracks slightly, just dust with cocoa or cover with frosting.

• Refrigerate leftovers in an airtight container for up to 3 days.

This lemon yoghurt cake recipe is a traditional Fench lemon yoghurt cake. It has a light, tender crumb, is covered in a simple lemon syrup, and only takes minutes to come together; the best part is that it’s delicious. Grease and line a round cake with parchment paper, if you do not have a round cake tin you can use a mini bundt pan or a loaf pan. In a mixing bowl add half of a cup of granulated sugar and zest in the zest of one lemon, mix the sugar and lemon zest to infuse the lemon zest into the sugar.

Add a third cup of whole milk of Greek plain yoghurt and substitute yoghurt with sour cream of the same amount. Add one egg and half of a teaspoon of vanilla essence. Whisk everything together, ensuring the egg is broken and incorporated into the mixture, then add a quarter of a cup of vegetable oil. The oil will give the cake a fantastic texture and make it tender and moist.

Mix the oil until everything is incorporated, then sift in three-fourths of a cup of all-purpose flour, a quarter teaspoon of salt and a teaspoon of baking powder. Using a spatula, mix until the dry ingredienst are combined and you have a smooth batter with no lumps; you do not want to overmix the batter. Pour the batter into the prepared cake pan and bake in a preheated 350F/180C oven for 30 to 40 minutes.

Meanwhile, prepare the syrup. You want to prepare the syrup before the cake comes from the oven. You want to pour the syrup over the cake as soon as it comes out of the oven because that will allow the syrup to seep into the cake and almost form a little crystalization on the edge, which is so yummy. Into a mini mixing bowl, add half a cup of powdered sugar and juice, half a lemon, and mix it up until you get a nice thin glaze.

If you get it too thin, add more powdered sugar. You want it just nice and runny. Once your cake is out of the oven, let it sit for a couple of minutes, then invert it on a cooling rack and brush the syrup over the cake. Dust the top with powdered sugar and serve. This cake is perfect for tea time, brunch, or just anytime.

Ingredients;

• 3/4 cup (90 grams/ 3.1Oz) all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (100 grams/ 3.5Oz) granulated sugar
• 1 tsp lemon zest or zest of one lemon
• 1/3 cup (93ml) whole milk plain Greek Yogurt
• 1/4 cup (60ml) canola oil
• 1 egg large
• 1/2 tsp vanilla extract

Lemon Glaze;

• 1/2 cup (100 grams/ 3.5Oz) powdered sugar
• dash of vanilla
• enough lemon juice to make a runny glaze

Instructions;

1. Preheat oven to 350 degrees F.
2. Spray a 3-cup bundt pan, a 6-inch cake pan or a 7. x 3-inch loaf pan that holds 3 cups of liquid with nonstick baking spray. Line the bottom of the pan with wax paper or parchment paper.
3. In another bowl, combine sugar and lemon zest. Stir to combine the two, or use your fingers to rub it together.
4. Add yoghurt, oil, egg and vanilla to the sugar mixture.
5. Add dry ingredients, such as flour, baking powder, and salt.
6. Gently mix the dry ingredients into the wet ingredients, stirring just until the flour is absorbed. Don’t overmix.
7. Mix up the glaze while the cake is baking.
8. Pour batter into prepared pan and bake for 30-40 minutes or until a toothpick comes out clean.
9. Let the cake cool in the pan for a few minutes, then put it onto a wire cooling rack.
10. Brush the cake with glaze until it soaks into the cake, both the top and the sides.
11. Dust with powdered sugar if desired.

A comfort classic reinvented—Midwest-style.

In the heartland of America, where open fields meet open hearts, food is more than fuel—it’s connection. This Low Carb Crustless Pizza Bowl captures the spirit of those pizza nights from years past, but with a wholesome, carb-conscious spin. Packed with the bold, savory flavors of Italian sausage, melty mozzarella, and sautéed vegetables, this dish is warm, satisfying, and endlessly customizable.

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Ingredients (Serves 4)

• 1 pound ground Italian sausage

• 1 cup sliced bell peppers (any color or mix)

• 1 cup sliced mushrooms (button or cremini)

• 1 cup marinara sauce (sugar-free)

• 2 cups shredded mozzarella cheese

• ½ cup sliced black olives

• 1 teaspoon Italian seasoning

• ¼ teaspoon red pepper flakes (optional)

• Fresh basil leaves, for garnish

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Directions

1. Preheat the Oven

• Set your oven to 375°F (190°C).

• Place four oven-safe bowls or ramekins on a baking sheet for easy transfer later.

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2. Cook the Sausage

• In a large skillet over medium heat, cook the Italian sausage until browned and fully cooked, breaking it up as it cooks.

• Drain excess fat, if needed.

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3. Sauté the Vegetables

• To the same skillet, add the sliced bell peppers and mushrooms.

• Sauté for about 5 minutes, until softened and slightly golden.

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4. Build the Flavor Base

• Stir in the marinara sauce, Italian seasoning, and red pepper flakes (if using).

• Let the mixture simmer for 3–5 minutes to blend the flavors.

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5. Assemble the Pizza Bowls

• Evenly divide the sausage and vegetable mixture among the four oven-safe bowls.

• Top each bowl with:

  • ½ cup mozzarella cheese

  • A handful of black olives

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6. Bake to Melted Perfection

• Bake the bowls in your preheated oven for 10–15 minutes, or until the cheese is melted, bubbling, and lightly golden on top.

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7. Garnish and Serve

• Remove from the oven and let cool for a couple of minutes.

• Garnish with fresh basil leaves.

• Serve warm with your favorite low-carb sides.

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Perfect Pairings

These bowls are rich and cheesy—great alongside:

• A crisp green salad with balsamic vinaigrette

• Roasted garlic broccoli or zucchini noodles

• A warm tomato basil soup

• Homemade garlic parmesan crisps for added crunch

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Variations & Tips

• Vegetarian Option: Replace sausage with sautéed zucchini, eggplant, spinach, or a plant-based ground meat alternative.

• ️ Kick It Up: Add chopped jalapeños, hot Italian sausage, or a drizzle of hot sauce.

• Cheese Swap: Try shredded provolone, cheddar, or a mix of Italian cheeses.

• Herb Boost: Mix in fresh oregano, thyme, or rosemary for extra depth.

• Make-Ahead: Assemble bowls ahead of time and refrigerate. Just pop them in the oven when ready to serve.

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Nutrition Info (Per Serving – Approximate)

• Calories: 410

• Protein: 28g

• Carbohydrates: 7g

• Fat: 30g

• Fiber: 2g

• Net Carbs: 5g

Hearty. Earthy. Golden. Comfort food at its finest.

This satisfying baked dish combines savory chicken and earthy mushrooms wrapped in a crispy, golden potato crust. It’s a perfect cozy meal that balances textures—crispy on the outside, creamy and juicy on the inside. Serve it with a salad, roasted vegetables, or a tangy yogurt dip for a balanced dinner.

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⏱️ Quick Overview

• Prep Time: 25 minutes

• Cook Time: 45 minutes

• Total Time: 1 hour 10 minutes

• Servings: 4–6

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Ingredients

For the Potato Crust:

• 3 large potatoes, grated

• 1 egg

• ¼ cup all-purpose flour or breadcrumbs

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp garlic powder

• ¼ tsp paprika (optional)

• 2 tbsp olive oil

For the Chicken & Mushroom Filling:

• 2 cups cooked & shredded chicken (or ground chicken)

• 1 cup mushrooms, finely chopped (button, cremini, or shiitake)

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp thyme or oregano

• ½ tsp smoked paprika (optional)

• ½ cup shredded mozzarella or cheddar cheese (optional)

• 1 tbsp olive oil

For Garnish (Optional):

• Fresh parsley, chopped

• Grated Parmesan cheese

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Instructions

1. Prepare the Potato Crust

1. Preheat oven to 375°F (190°C).

2. Grate the potatoes and place them in a clean kitchen towel. Squeeze out all excess moisture—this is key to a crisp crust.

3. In a mixing bowl, combine:

   • Grated potatoes

   • Egg

   • Flour or breadcrumbs

   • Salt, pepper, garlic powder, and paprika

4. Grease a baking dish (9×9-inch) or line a baking sheet with parchment.

5. Spread the potato mixture evenly, pressing down firmly to form a base crust.

6. Bake for 15–20 minutes, or until the edges begin turning golden brown.

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2. Make the Chicken and Mushroom Filling

1. Heat 1 tbsp olive oil in a skillet over medium heat.

2. Sauté onions and garlic until soft and fragrant (2–3 minutes).

3. Add chopped mushrooms and cook for 5–7 minutes, until the moisture has evaporated and they’re golden.

4. Stir in the shredded or ground chicken, salt, pepper, thyme, and smoked paprika. Cook for 1–2 more minutes to combine flavors.

5. Optional: Stir in shredded cheese for added creaminess.

6. Remove from heat and let cool slightly.

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3. Assemble and Final Bake

1. Remove the pre-baked potato crust from the oven.

2. Spread the chicken-mushroom mixture evenly over the crust.

3. Sprinkle extra cheese on top if desired.

4. Return to oven and bake for 20–25 minutes, until the top is golden and slightly crisp.

5. Let cool for 5 minutes before slicing.

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4. Serve and Enjoy

• Garnish with fresh parsley and grated Parmesan.

• Serve warm with:

  • A fresh green salad

  • Roasted vegetables

  • Or a dipping sauce like sour cream, garlic yogurt, or tzatziki

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Tips & Variations

• Squeeze Those Potatoes: Removing water is crucial for crispness.

• Cheese Swaps: Try smoked gouda, feta, or Parmesan for a gourmet twist.

• Add Richness: Mix in a spoonful of cream cheese or ricotta into the filling.

• Want it Spicier? Add chili flakes or a dash of hot sauce to the filling.

• Make Ahead: Bake the crust and prep the filling in advance, then assemble and bake when ready to serve.

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Nutrition (Per Serving, Approximate)

• Calories: ~320 kcal

• Protein: ~25g

• Carbohydrates: ~35g

• Fat: ~10g

• Fiber: ~4g

• Sodium: ~450mg

Just 3 core ingredients + flavor additions, and no rennet required!

This cheese is simple, satisfying, and ready in under an hour. The vinegar curdles the milk, while butter and herbs add richness and flavor. You’ll be amazed at how soft and delicious this fresh cheese turns out!

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Ingredients:

• 1.5 liters (6 ⅓ cups) whole milk (not UHT or ultra-pasteurized)

• 2 tbsp (30 ml) apple cider vinegar (or white vinegar)

• Salt, to taste

• 50 grams (¼ cup) melted butter

• 1 tbsp (15 ml) Provencal herbs (or a mix of thyme, rosemary, oregano, and basil)

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Instructions:

1. Heat the Milk

• Pour the milk into a large saucepan and place over medium heat.

• Warm it gently, stirring occasionally, until it reaches a simmer (about 185°F / 85°C). Do not boil.

2. Curdle the Milk

• Once the milk is hot, turn off the heat.

• Immediately add 2 tablespoons of apple cider vinegar and gently stir.

• You should see the milk begin to separate into curds and whey within a minute.

• Let it sit undisturbed for about 10 minutes to fully curdle.

3. Strain the Cheese

• Line a colander with cheesecloth or a clean kitchen towel and place it over a bowl or sink.

• Carefully pour the curdled milk into the colander.

• Let it drain for 10–15 minutes, or until most of the whey has drained and the curds are soft but not dry.

4. Season and Mix

• Transfer the warm curds to a bowl.

• Add:

  • Salt, to taste

  • 50g melted butter

  • 1 tbsp Provencal herbs

• Stir well to incorporate the butter and herbs evenly into the cheese.

5. Shape & Chill (Optional)

• For a rustic look, serve immediately as a soft, spreadable cheese.

• For a firmer cheese, place the mixture into a mold or small bowl lined with plastic wrap or cheesecloth.

• Press gently, fold the edges over the top, and chill for 1–2 hours.

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️ Serving Ideas:

• Spread on toast, crackers, or warm flatbread

• Add to salads or grain bowls

• Crumble over roasted vegetables or pasta

• Pair with olives, sun-dried tomatoes, and crusty bread for a Mediterranean snack

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Optional Add-ins:

• Chopped chives, dill, or parsley

• Cracked peppercorns or chili flakes

• Garlic powder or lemon zest

• Grated Parmesan or feta for a flavor boost

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Storage:

Store the cheese in an airtight container in the fridge for up to 5 days. It may firm up slightly as it chills.

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❤️ Final Notes:

This cheese is similar to paneer or farmer’s cheese, but with a delicious herby-buttery twist. It’s incredibly versatile and makes an impressive homemade treat with minimal effort.

A sophisticated Mediterranean-inspired plate featuring juicy grilled garlic-herb chicken, crispy honey-roasted rosemary potatoes, and a luscious drizzle of creamy truffle mushroom basil pesto. Perfect for an elegant dinner or a cozy weekend feast.

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Ingredients (Serves 2–3)

Garlic-Herb Grilled Chicken

• 2 boneless, skinless chicken breasts, thinly sliced

• 2 tbsp olive oil

• 3 cloves garlic, minced

• 1 tbsp fresh oregano, chopped

• ½ tsp dried thyme

• Salt & freshly cracked black pepper, to taste

Honey-Roasted Potatoes with Garlic & Rosemary

• 2 medium Yukon Gold potatoes, cut into ½-inch cubes

• 2 tbsp olive oil

• 2 cloves garlic, minced

• 1 tbsp fresh rosemary, chopped

• 1 tbsp honey

• Salt & freshly cracked black pepper, to taste

Creamy Truffle-Infused Mushroom Basil Pesto

• 8 oz cremini mushrooms, finely chopped

• 2 tbsp olive oil

• 2 cloves garlic, minced

• ¼ cup fresh basil leaves

• ¼ cup heavy cream

• 2 tbsp grated Parmesan cheese

• 1 tsp truffle oil

• Salt & freshly cracked black pepper, to taste

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Instructions

1. Marinate & Grill the Chicken

1. In a medium bowl, toss sliced chicken breasts with olive oil, minced garlic, oregano, thyme, salt, and pepper.

2. Heat a grill pan or outdoor grill over medium-high heat.

3. Grill chicken for 2–3 minutes per side, or until fully cooked with light grill marks.

4. Remove from heat and let rest briefly before serving.

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2. Prepare the Honey-Roasted Potatoes

1. Preheat oven to 425°F (220°C).

2. In a large bowl, toss the cubed potatoes with olive oil, garlic, rosemary, honey, and season with salt and pepper.

3. Spread the potatoes in a single layer on a parchment-lined baking sheet.

4. Roast for 20–25 minutes, flipping once halfway through, until potatoes are golden and crisp on the outside and soft on the inside.

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3. Make the Creamy Truffle Mushroom Basil Pesto

1. In a skillet, heat olive oil over medium heat. Add the chopped mushrooms and minced garlic.

2. Cook for 5–7 minutes, stirring occasionally, until mushrooms are softened and their moisture has evaporated.

3. Transfer the mixture to a blender or food processor. Add:

   • Fresh basil leaves

   • Heavy cream

   • Grated Parmesan

   • Truffle oil

   • Salt and pepper, to taste

4. Blend until smooth and creamy. If the pesto is too thick, add a splash of water or cream to thin to your desired consistency.

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️ To Serve

1. Arrange the grilled garlic-herb chicken slices on a plate.

2. Add a generous portion of crispy honey-roasted potatoes beside the chicken.

3. Drizzle the plate with the creamy truffle mushroom basil pesto, or serve it in a ramekin on the side for dipping.

4. Garnish with extra basil or microgreens, if desired.

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Chef’s Notes:

• Truffle oil is potent, so use sparingly—just enough to bring out the earthy notes.

• You can substitute button or shiitake mushrooms if cremini aren’t available.

• Add a squeeze of lemon over the chicken for a bright finishing touch.

• Want more green? Serve with a side salad of arugula and cherry tomatoes dressed in lemon-olive oil vinaigrette.

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Wine Pairing:

Pair this dish with a glass of Chardonnay, Vermentino, or a light Pinot Noir to complement the truffle and herbaceous tones.

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Let me know if you’d like a printable version, nutritional info, or a variation like adding feta, sun-dried tomatoes, or even turning it into a rice or pasta bowl!

A rich chocolate cake and a creamy caramel flan, topped with a luscious caramel glaze. The magic of this cake lies in its baking process – the layers reverse during baking, creating a stunning and delicious presentation. This dessert is perfect for special occasions, family gatherings, or simply when you want to treat yourself to something indulgent.

The combination of moist chocolate cake and velvety flan creates a flavour and texture experience that is simply irresistible. Plus, it’s surprisingly easy to make, making it an ideal recipe for beginners and seasoned bakers. Prepare the Caramel; add the sugar and water in a small saucepan.

 

Heat over medium heat without stirring, swirling the pan occasionally until the sugar melts and turns a golden amber colour. This should take about 5-7 minutes. Once the caramel is ready, immediately pour it into the bottom of a greased Bundt pan. Swirl the pan to evenly coat the bottom with caramel.

Set aside to cool and harden while you prepare the other layers. Prepare the Chocolate Cake Batter; In a large mixing bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt until well combined. Add the egg, milk, oil, and vanilla extract to the dry ingredients.

Mix until the batter is smooth and thick. Slowly pour in the hot water, stirring continuously. The batter will thin out, but this is normal. Set the batter aside. Prepare the Flan Mixture; In a blender, combine the sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend until smooth, about 30 seconds.

Alternatively, you can whisk the mixture by hand until fully combined. Preheat your oven to 350°F (175°C). Pour the chocolate cake batter over the caramel in the Bundt pan. Use a spatula to smooth the top if necessary. Slowly and carefully pour the flan mixture over the chocolate cake batter.

 

Don’t worry if it looks like they’re mixing – the layers will separate during baking. Cover the Bundt pan tightly with aluminium foil to prevent the flan from browning too much. Place the bundt pan in a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the bundt pan.

This water bath (bain-marie) ensures the flan cooks gently and evenly. Transfer the roasting pan with the Bundt pan into the preheated oven. Bake for 1 hour and 15 minutes, or until a toothpick inserted into the chocolate cake layer comes out clean. Once baked, remove the Bundt pan from the water bath and let it cool to room temperature.

For the best results, refrigerate the cake for at least 4 hours or overnight. This allows the flan to be fully set and the flavours to meld. To unmold the cake, carefully run a knife around the edges of the Bundt pan to loosen it. Place a serving platter over the Bundt pan and invert the cake.

Gently lift the pan to reveal your beautifully layered chocoflan. The caramel will flow over the top as a glaze.

Expert Tips for Success;
Prevent Cracks in the Flan: Cover the Bundt pan tightly with foil, and don’t skip the water bath. These steps ensure the flan cooks gently and doesn’t crack.
Cool Completely: Let the cake cool fully before refrigerating to avoid condensation forming inside the pan.
Use Room Temperature Ingredients: This helps the batter and flan mixture combine smoothly.
Be Patient: Chocoflan tastes even better after it rests overnight in the fridge, so plan for the best flavour and texture.

Customization Ideas and Variations;
Make it Dairy-Free: Substitute the sweetened condensed milk and evaporated milk with dairy-free versions, and use plant-based milk in the chocolate cake batter.
Add a Twist to the Flavors: Add a teaspoon of instant coffee or cinnamon to the chocolate cake batter for extra depth. You can also add orange zest for a citrusy touch.
Try a Different Base: Replace the chocolate cake layer with vanilla or red velvet cake for a fun twist.
Garnish with Toppings: Add whipped cream, fresh berries, or a sprinkle of sea salt over the caramel glaze for added flavour and visual appeal.

Serving Suggestions;
Chocoflan is rich and indulgent, so pair it with lighter sides to balance the sweetness. Here are a few ideas:

Serve with fresh berries (strawberries, raspberries, or blueberries) for a burst of freshness.
Add a dollop of whipped cream for extra indulgence.
Pair with a hot coffee or tea to complement the dessert’s richness.
Storage, Reheating, and Make-Ahead Tips
Storage: Cover the chocoflan tightly with plastic wrap or aluminium foil and store it in the refrigerator for up to 5 days.
Reheating: Chocoflan is best served cold, but if you prefer it warm, microwave individual slices for 10-15 seconds.
Make-Ahead Tips: Prepare the chocoflan a day in advance to save time. It tastes even better after chilling overnight!

Chocoflan is more than just a dessert – it’s a conversation starter, a showstopper, and a delicious treat that brings joy to any occasion. Whether you’re making it for a party or a cosy family dinner, this dessert is guaranteed to impress. Its rich chocolate cake and creamy flan make every bite unforgettable.

Don’t hesitate to try this recipe – you’ll be amazed at how simple it is to create such a magical dessert. Gather your ingredients, and let’s make some chocoflan magic in your kitchen today!

Ingredients;
For the Caramel:

½ cup (100g) granulated sugar
2 tablespoons water
For the Chocolate Cake:

¾ cup (150g) granulated sugar
1 cup (125g) all-purpose flour
½ cup (50g) unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 large egg
½ cup (120ml) whole milk
¼ cup (60ml) vegetable oil
½ teaspoon vanilla extract
½ cup (120ml) hot water
For the Flan:

1 can (397g) sweetened condensed milk
1 can (354ml) evaporated milk
4 large eggs
1 teaspoon vanilla extract

Prep Time: 10 minutes | Cook Time: 25–30 minutes | Total Time: ~40 minutes
Serves: 4

This creamy, cheesy roasted cauliflower is the perfect comfort side dish—or even a light vegetarian main. Tender florets are smothered in a flavorful cheddar-Parmesan sauce and roasted until bubbling and golden. Customize it to your liking, or keep it simple for a fuss-free winner.

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Ingredients

• 1 medium head of cauliflower, cut into florets

• 2 tablespoons olive oil

• Salt and freshly ground black pepper, to taste

• 1 cup shredded cheddar cheese

• ½ cup grated Parmesan cheese

• ½ cup sour cream

• ¼ cup milk

• 1 teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon paprika (optional, for color and mild spice)

• Fresh parsley, chopped (for garnish)

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‍ Directions

1. Prep and Roast the Cauliflower

• Preheat your oven to 400°F (200°C).

• Spread cauliflower florets in a single layer on a large baking sheet.

• Drizzle with olive oil, and season with salt and pepper. Toss well to coat.

• Roast in the preheated oven for 10–15 minutes, until just starting to soften.

2. Make the Cheesy Sauce

In a mixing bowl, combine:

• Cheddar cheese

• Parmesan cheese

• Sour cream

• Milk

• Garlic powder, onion powder, and paprika (if using)
  Stir until smooth and evenly blended.

3. Add Cheese Mixture & Finish Baking

• Remove the cauliflower from the oven.

• Pour or spoon the cheese mixture over the florets, coating them evenly.

• Return the tray to the oven and bake for another 15–20 minutes, until the cauliflower is tender and the cheese is melted, golden, and slightly bubbly.

4. Garnish and Serve

• Remove from oven and sprinkle with fresh parsley.

• Serve warm as a side dish or a vegetarian main.

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Tips & Variations

• Add protein: Stir in cooked crumbled ground beef or turkey before the final bake for a heartier dish.

• Extra crisp: Broil the cauliflower for 2–3 minutes at the end for a golden crust.

• Mix it up: Try other cheeses like mozzarella, Gruyère, or smoked Gouda for fun twists on flavor.

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Serving Suggestions

• Serve alongside roast chicken, grilled steak, or as a creamy low-carb main.

• Great with a crisp green salad or crusty bread.

Ultra-crispy wings with bold, tingly spice from a trio of peppercorns.
These double-fried chicken wings are addictively crunchy, bursting with savory garlic and pepper flavors, and perfect for parties, snacks, or game day. The secret lies in the dry salt cure, fresh-ground pepper blend, cold batter, and a sizzling double-fry technique.

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Ingredients

For the Wings:

• 1 kg (2 lbs) chicken wings

• 1½ tbsp sea salt (for curing)

• 3 tsp garlic powder

• Oil for deep frying

Peppercorn Seasoning:

• 1 tsp black peppercorns

• 1 tsp white peppercorns

• 1 tsp Sichuan peppercorns

• ¼ tsp chili flakes

• 2 tsp sea salt (to mix after frying)

Crispy Batter:

• ¾ cup cornflour (cornstarch)

• ½ cup plain flour (all-purpose)

• ¾ cup cold water (add more if needed for consistency)

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Instructions

1. Grind the Peppercorns

In a mortar and pestle or spice grinder, combine:

• Black peppercorns

• White peppercorns

• Sichuan peppercorns

Grind into a fine powder. Divide the mixture in half.

Pro Tip: Grinding fresh ensures maximum flavor. The Sichuan pepper adds a citrusy, tingly heat that sets these wings apart.

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2. Cure the Chicken Wings

In a large bowl, toss:

• Chicken wings

• Half the peppercorn mix

• 1½ tbsp sea salt

• 3 tsp garlic powder

Mix well to evenly coat.

Dry cure method: No wet brine here—keeping the wings dry helps achieve that ultra-crisp exterior.

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3. Dry Overnight (or at least 4 hours)

• Arrange wings in a single layer on a rack set over a tray.

• Cover loosely with plastic wrap or a clean towel.

• Refrigerate overnight or for a minimum of 4 hours.

❄️ This step is crucial. It lets the salt penetrate and moisture evaporate, setting the stage for extreme crunch.

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4. Make the Batter (Just Before Frying)

In a mixing bowl:

• Combine ¾ cup cornflour and ½ cup plain flour

• Make a well in the center, pour in ¾ cup cold water, and whisk until smooth.
  The batter should be the consistency of coconut milk—light but clinging.

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5. First Fry – Gentle Crisping

• Heat frying oil (in a deep pot, wok, or fryer) to 160–170°C (320–340°F). Fill to ⅓ capacity.

• Dip each wing into the cold batter. Let excess drip off.

• Fry in small batches for 5–6 minutes, until light golden.

Transfer wings to a wire rack or paper towel-lined tray to drain. Skim out any loose bits from the oil with a spider or slotted spoon.

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6. Second Fry – Ultimate Crunch

• Heat oil to 180°C (356°F).

• Re-fry wings in batches for 4–5 minutes, until deep golden and extremely crispy.

Drain again on a rack or paper towels.

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7. Season and Serve

Mix together:

• Remaining peppercorn mixture

• 2 tsp sea salt

• ¼ tsp chili flakes

Sprinkle generously over hot wings.

Optional: Add a squeeze of lime, chopped green onions, or a little sugar to balance heat.

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Serving Suggestions

Serve hot with:

• Sweet chili sauce

• Garlic mayo

• Soy-vinegar dip
  Pair with cold beer, jasmine rice, or a side of pickled vegetables.

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Tips for Success

✅ Don’t skip the drying step—moisture is the enemy of crispness.
✅ Cold batter + hot oil = contrast that shocks the exterior into shatteringly crisp crust.
✅ Double fry for a pro-level crunch that stays crisp even after cooling.
✅ Use a thermometer to monitor oil temperature—it’s key to consistent results.

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Storage & Reheat

• Refrigerate: Store wings in an airtight container up to 3 days.

• Reheat: Re-crisp in a hot oven or air fryer at 200°C (400°F) for 5–6 minutes.

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❤️ Why You’ll Love These Wings

✔ Crispy like restaurant-style
✔ Packed with peppery flavor
✔ Great for make-ahead parties
✔ Addictive with every bite