Category: healthy food

Tangerine Puff Pastry Dessert with Refreshing Mandarin Beverage

Table of Contents

Oatmeal and Date Balls Recipe

Ingredients:

• • 150g (5 oz) dates
  • 80g (2.8 oz) rolled oats
  • 90g (3 oz) walnuts

• • 1 tsp cinnamon
  • 1 pinch salt (optional)
  • Zest of 1 orange

• 100g (3.5 oz) sugar-free chocolate
• 1 tbsp olive oil

Directions:

• • Prepare the Dates:
    • Soak dates in water for 15 minutes, then remove pits.
  • Prepare the Oats:
    • • Grind rolled oats into a fine consistency.

     

  • Chop the Nuts:
    • Chop walnuts, saving some for decoration.

• • Mix Ingredients:
    • Blend dates into a paste and combine with ground oats, walnuts, cinnamon, salt, and orange zest.
  • Form Balls:
    • • Roll the mixture into small balls and refrigerate for 15 minutes.

     

  • Prepare Chocolate Coating:
    • Melt chocolate with olive oil, dip balls into chocolate, and decorate with walnuts.

• Refrigerate Again:
  • Chill for another 15 minutes and serve in paper molds.

Serving Suggestions:

• Serve chilled as a dessert or snack.

Cooking Tips:

• • Use a food processor for easier blending of ingredients.

• Experiment with additional flavorings like vanilla or nutmeg.

Nutritional Benefits:

• • Dates: Provide natural sweetness, rich in fiber and antioxidants.

• Oats: A source of complex carbohydrates and fiber.
• Walnuts: High in healthy fats, protein, and antioxidants.

Dietary Information:

• Vegan: Free from animal products.
• No Added Sugar: Naturally sweetened with dates.

Nutritional Facts (per ball, based on 12 servings):

• • Calories: 120
  • Protein: 2g
  • Carbohydrates: 12g

• Fat: 7g
• Fiber: 2g

Storage:

• Store in an airtight container in the fridge for up to 5 days.

Why You’ll Love This Recipe:

• • Quick and Easy: Ready in minutes and perfect for a quick dessert or snack.

• Healthy Ingredients: Packed with fiber, healthy fats, and antioxidants.
• Naturally Sweet: No added sugar, sweetened only with dates.
• Vegan-Friendly: Ideal for those following a plant-based diet.

Ultimate Apple Cake Extravaganza

Get ready for an apple cake experience like no other! This recipe guarantees the BEST apple cake you will EVER eat. Forget the rest and indulge in the sweetness of perfection.

Ingredients for a 19 cm Baking Pan:

For the Cake Batter:

– 3 eggs (room temperature)
– 75 grams sugar (2.64 oz.)
– 8 g vanilla sugar (0.28 oz.)
– 150 grams flour (5.29 oz.)
– 10 g baking powder (0.35 oz.)
– 100 g melted butter (3.5 oz.)

For Topping:

– 3 apples
– 3 tablespoons sugar for sprinkling
– Cinnamon to taste

‍ Instructions:

Prepare the Cake Batter:

– In a bowl, whisk together eggs, sugar, and vanilla sugar until fluffy.
– Sift in the flour and baking powder, gently folding them into the batter.
– Incorporate melted butter into the mixture until smooth.

Assemble and Bake:

– Pour the batter into a greased 19 cm baking pan.

Prepare the Apples:

– Peel and thinly slice the apples.
– Arrange apple slices on top of the batter.

Sweet Finishing Touch:

– Sprinkle sugar generously over the apples.
– Dust the top with cinnamon for that extra layer of flavor.

Bake to Perfection:

– Bake in a preheated oven at 180°C (356°F) for 35 minutes.
– After turning, switch to the grill function and bake for an additional 3 minutes until the top achieves a golden finish.

Serve and Enjoy:

– Allow the cake to cool slightly before serving. Slice into perfection and savor the best apple cake you’ll ever taste!

Ready for a taste sensation? Bake this Ultimate Apple Cake, and your taste buds will thank you! Share your delightful creation with the world.

Boiling Water Dumplings with Savory Filling

Get ready for a culinary revelation with these Boiling Water Dumplings! A magical fusion of a simple flour and boiling water dough, filled with a savory mix of minced meat, onions, and herbs. Get ready for a taste sensation like no other!

 Ingredients:

For the Dough:

– 175 ml boiling water
– 1 tsp salt
– 350 gr flour
– 20 ml vegetable oil

For the Filling:

– 2 onions, finely chopped
– Greens to taste
– 250 gr minced meat
– Salt and spices to taste
– 30 ml boiling water

For Frying:

– Vegetable oil

‍ Instructions:

1. In a bowl, mix boiling water, salt, and flour to make a dough. Knead until smooth, then add vegetable oil. Set aside.
2. For the filling, sauté chopped onions in oil until golden. Add minced meat, salt, and spices. Cook until meat is browned.
3. Roll out the dough and cut into circles.
4. Place a spoonful of filling in the center of each circle. Fold and seal the edges.
5. Boil dumplings in salted water until they float.
6. Sauté boiled dumplings in oil until golden brown.

Italian Lemon Yogurt Cake Recipe without sugar

INGREDIENTS:

• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon kosher salt
• 1 cup plain coconut yogurt or use whole milk yogurt
• Stevia powder
• 3 large eggs
• 2 teaspoons grated lemon zest 2 lemons
• ⅓ cup freshly squeezed lemon juice
• ½ teaspoon pure vanilla extract
• ½ cup olive oil
• ¼ cup lemon juice
• ¼ setvia powder

For the glaze:

• juice of one lemon
• 1 cup confectioner’s sugar

INSTRUCTIONS:

Preheat the oven to 350 degrees. Grease an 8½ x 4¼ x 2½-inch loaf pan. Line the bottom with parchment paper. Or you could spray the pan with baking spray.

Dry ingredients: In a large bowl, sift together the flour, baking powder, and salt.

Wet ingredients: In another bowl, whisk together the yogurt, sugar, the eggs, lemon zest, lemon juice, and vanilla. Slowly whisk the dry ingredients into the wet ingredients.

Combine dry with wet ingredients: Slowly whisk the dry ingredients into the wet ingredients.

Fold in the oil: Fold the coconut oil into the batter, incorporate it well with a spatula. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Prep the lemon syrup: While the cake is baking, prepare the lemon syrup: Cook the 1/4 cup lemon juice and 1/4 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

Allow the cake to cool: When the cake is done, allow it to cool in the pan for 10 minutes. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

Prep the glaze: For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake. Depending on how you like your glaze, you could make it thinner with more juice, or thicker, with more confectioner’s sugar. The icing will be completely firm in about an hour.

Nutritional Info:

Calories: 2384kcal | Carbohydrates: 475g | Protein: 20g | Fat: 111g | Saturated Fat: 90g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 2017mg | Potassium: 272mg | Fiber: 5g | Sugar: 202g | Vitamin A: 4IU | Vitamin C: 24mg | Calcium: 506mg | Iron: 10mg

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.

Ingredients
SWEETENED CONDENSED MILK
200 g (1/2 cup)
COCOA POWDER
15 g (1 tbsp)
UNSALTED BUTTER
15 g (1 tbsp)
SWEET CHOCOLATE
30 g (2 tbsp)
CHOCOLATE SPRINKLES, FOR DECORATING
Brigadeiros are an easy Brazilian dessert recipe. These fudgy chocolate truffle balls were first created in Rio de Janeiro in the mid-20th century. The name means “commander of a brigade” and the truffles were named after Brigadier Eduardo Gomes.

Traditionally, Brigadeiro is made with condensed milk, butter, eggs, and cocoa powder. It’s then covered in chocolate sprinkles. The truffles were made with condensed milk because it was created at a time when sugar and milk were scarce. These days, there are hardly any recipes that include eggs. For this recipe, you need only a few ingredients: condensed milk, butter, cocoa powder, and chocolate!

They are sweet, chewy and melts in your mouth. These chocolate truffles look beautiful too because they’re garnished with chocolate sprinkles.

What Is A Brigadeiro?
Brigadeiro (pronounced bree-gah-DAY-roh) is a classic fudgy Brazilian truffle. They’re made with condensed milk and cocoa powder, and you will find them at almost any Brazilian party.

Unlike regular truffles, they don’t have a hard shell. Instead, they’re softer and much, much fudgier!

Brigadeiro Origins
It’s not exactly clear where Brigadiero originated, but some say that a confectioner in Rio de Janeiro named Heloisa Nabuco de Oliveira created it to promote the presidential candidacy of Eduardo Gomes.

Brigadeiro Ingredients
Condensed milk – use sweetened condensed milk

Cocoa powder – use high-quality, unsweetened cocoa powder

Butter – use unsalted butter

Chocolate – because Brigadeiro only has a few ingredients, make sure to use high-quality chocolate (like Ghiradelli).

How To Make Brigadeiro
Grease a small baking dish with butter and set it aside. Use a sharp knife to chop the sweet chocolate. You can also grate it using the large holes on a box grater. Sift the cocoa powder on top of the condensed milk and stir until combined. Once the cocoa powder is fully incorporated, add the butter, and stir until the butter has melted completely.

Stir until the mixture starts to thicken. Once it thickens, add the grated chocolate, and stir until the chocolate mixture becomes shiny and thick. Transfer the chocolate mixture to the greased baking dish, cover with plastic wrap, and refrigerate.

The mixture is now ready to roll. Start by greasing your hands well with butter or oil. This will prevent the mixture from sticking to your hands. Take about a teaspoon full of the chocolate mixture and roll it into a ball. Sprinkle with chocolate sprinkles. Repeat with the remaining mixture.

Tips
If you’d like them to be sweeter, use chocolate drinking powder instead.

The longer the mixture is refrigerated, the easier it will be to shape into balls.

Brigadeiro Variation Ideas
There are many variations to this recipe. Instead of cocoa powder or chocolate sprinkles, while not roll the truffle balls in coconut sprinkles.

You can also try crushed nuts (toasted almonds or pistachios), and white or dark chocolate.

You can add other mix-ins to your Brigadeiro. Try chopped nuts, cranberries, or even caramel bits. The possibilities are endless!

How To Store Brigadeiro
The Brazilian Truffles can be stored in an airtight container for up to 2 days.

Can You Freeze Brigadeiro?
Yes, you can! You can also freeze them in a Ziploc bag for up to 30 days.

Instructions

Step 1
Chop the sweet chocolate.

Step 2
Add the condensed milk to a pan over low heat.

Step 3
Sift the cocoa powder on top of the condensed milk and stir until combined.

Step 4
Now add the butter over low heat, stirring constantly, until it comes down from the bottom of the pan.

Step 5
When it thickens a bit, mix thoroughly and add the chocolate and mix well.

Step 6
Remove from the heat and transfer to a greased baking dish. Refrigerate for 1-2 hours while holding the plastic wrap close together.

Step 7
Grease your hand with butter or oil and roll truffles as desired (15 g recommended).

Step 8
Sprinkle with chocolate.

Step 9
Serve brigadeiros and enjoy!

 

read more on: https://www.cookist.com/brigadeiro/p2/
https://www.cookist.com/

No-Bake Chocolate Custard Delight

Ingredients

• • 5 chicken eggs
  • 200 g sugar

• • 1 l milk
  • 70 g corn starch
  • 200 g cookies

• • 40 g cocoa powder
  • 100 g dark chocolate
  • 50 ml cream

Instructions

1. 1. In a large mixing bowl, whisk together the eggs and sugar until well combined.
   2. In a saucepan, heat the milk over medium heat until warm, then gradually add the corn starch, stirring constantly to avoid lumps.
   3. Slowly pour the egg mixture into the milk, continuing to stir until it thickens to a custard-like consistency.

1. 1. Remove from heat and add the cocoa powder, stirring until fully incorporated.
   2. Crush the cookies into small pieces and distribute them evenly into serving bowls or glasses.
   3. Pour the chocolate custard over the cookies, filling the bowls or glasses.

1. Melt the dark chocolate with the cream in a microwave or over a double boiler, then drizzle over the top of the desserts.
2. Allow to cool slightly before serving.

Cooking Tips

• • Use a whisk to ensure a smooth custard without lumps.

• For a richer flavor, use high-quality dark chocolate.
• Customize with your favorite cookies or add a splash of vanilla extract for extra depth.

Nutritional Benefits

This dessert provides a good source of protein from the eggs and milk, while the dark chocolate adds antioxidants. It’s a delightful way to enjoy a sweet treat with some nutritional benefits.

Why You’ll Love This Recipe

You’ll love this No-Bake Chocolate Custard Delight because it’s incredibly easy to make, requires no baking, and is ready in just 5 minutes. The combination of creamy custard, crunchy cookies, and rich chocolate makes it an irresistible dessert for any occasion.

Dietary Information

• • Contains eggs, dairy, and gluten (from the cookies).
  • Not suitable for those with egg or dairy allergies.

• Can be adapted for gluten-free diets by using gluten-free cookies.

Just 1 Avocado and 4 Eggs: A Delicious Breakfast!

Avocado and eggs – a match made in breakfast heaven! In this article, we’ll explore how you can transform just one avocado and four eggs into a delectable morning treat. Whether you’re cooking for yourself or entertaining guests, these avocado appetizer recipes are sure to impress.

Ingredients

• 4 eggs
• 1/2 lemon
• 1 bunch of green onions
• 50g yogurt
• 50g mayonnaise
• Ground black pepper
• Salt
• 6 pieces of baguette
• 1-2 avocados (depending on size and preference)

Preparation

1. Boil the Eggs: Boil the eggs for 10-12 minutes until they are hard-boiled. While the eggs are cooking, prepare the other ingredients.
2. Prep the Avocado: Cut the avocado in half, remove the pit, and scoop out the flesh. Cut the avocado into medium-sized cubes and place them in a bowl. Squeeze the juice from half a lemon over the avocado and mix gently.
3. Prepare the Dressing: Finely chop the green onions and combine them with yogurt, mayonnaise, black pepper, salt, and the remaining lemon juice in a separate bowl. Mix well to create a creamy dressing.

Mixing it Up

4. Combine Eggs and Avocado: Peel the boiled eggs and chop them into pieces similar in size to the avocado cubes. Add the eggs to the bowl of avocado.
5. Add the Dressing: Pour the creamy dressing over the eggs and avocado mixture. Gently toss everything together until well combined.

Spreading the Goodness

6. Prepare the Baguette: Slice the baguette into six pieces and toast them lightly to add a crunchy texture.
7. Spread the Mixture: Evenly spread the avocado and egg mixture onto the toasted baguette slices.

Quick and Easy

8. Efficient Preparation: With just a few simple steps, you can create a delicious breakfast or snack in no time. This recipe is perfect for busy mornings when you need something nutritious and satisfying.

Serving Suggestions

11. Versatile Dish: Serve these avocado appetizers for breakfast, brunch, or as a tasty afternoon snack. Pair them with a side salad or fresh fruit for a well-rounded meal.

Conclusion

In conclusion, with just one avocado and four eggs, you can create a mouthwatering breakfast or snack that’s both delicious and nutritious. Whether you’re cooking for yourself or sharing with others, these avocado appetizer recipes are sure to impress.

CREAM FILLED CASTELLA CAKE

INGREDIENTS:

40g butter
40g milk
30g sugar
1g salt
20g corn syrup
4 yolks
Some vanilla extract
Cake flour 80g
Baking powder 2g
4 Egg whites
60g sugar
200g fresh cream
20g sugar

METHOD:

1. Prepare the baking paper in a mini-round baking tin then separate 4 eggs into white and yolk separately.

2. Prepare hot water bowl. (double boiling) then melt 40g butter and 40ml of milk in a

3. bowl.

4. Add 30g of sugar, 1g of salt and 20g of corn syrup and mix well until the butter melts then remove the hot water

5. bowl and add 4 yolks and mix well. Add some vanilla extract for flavouring and mix it in.

6. Sift 80g of cake flour and 29 of baking powder together and mix well.

7. Put 4 whites in another bowl and beat it until foamy then add 60g of sugar and beat it until the meringue tip is

8. slightly bent.

9. Add 1/2 meringue into the egg yolk batter and mix gently until combined then add all remaining meringues and

10. mix gently. so, that the foam does not crumble.

11. Divide the batter into prepared mini-round tins. Before putting it in the oven, drop the tin 1 to 2 times onto the

12. bench to remove large bubbles.

13. Bake for 30 to 35 minutes in an oven preheated to 340 degrees Fahrenheit (170 C). 9. Once cooked, and while

14. still in the tin, drop the castella from a height of 30cm onto the bench.

15. Make a hole in the centre of the castella and use a small spoon to make space for fresh whipped cream. Fill the

16. castella with fresh whipped cream, dust with powdered sugar and serve.

17. Making fresh whipped cream

18. Put 200g of fresh heavy cream and 20g of sugar in a bowl and beat it. 2. The cream will be separated if you

19. overbeat. so, stop when it becomes slightly thick.

20. ENJOY YOUR CREAM FILLED CASTELLA CAKE

Banana Chocolate Chip Cake
Table of Contents
Ingredients
Bananas – 3 medium-sized (ripe and mashed)
Eggs – 2 large
Sugar – 100 g (divided into two portions)
Vanilla – a pinch
Salt – a pinch
Melted butter – 60 g
Sour cream (15%) – 120 g
Baking powder – 1 tsp
Flour – 200 g
Chocolate chips – 70 g
Baking Information:
Baking pan diameter – 24 cm
Baking temperature – 180°C (356°F)
Baking time – 45-50 minutes
Oven mode – Top and bottom heating, no convection
Step-by-Step Instructions
Step 1: Prepare the Ingredients
Mash the bananas:
Start by peeling and mashing 3 ripe bananas in a large bowl using a fork or potato masher. Make sure the bananas are smooth with some small chunks for texture.
Melt the butter:
Melt 60 g of butter in a small saucepan or microwave. Allow it to cool slightly before adding it to the batter.
Step 2: Mix the Wet Ingredients
Beat the eggs and sugar:
In a separate large bowl, crack 2 eggs and add 100 g of sugar. Using a whisk or hand mixer, beat the eggs and sugar together until the mixture becomes pale and slightly frothy. This should take about 2-3 minutes.
Add vanilla and salt:
Add a pinch of vanilla and a pinch of salt to the egg mixture, mixing well to incorporate the flavors.
Add the mashed bananas, melted butter, and sour cream:
To the egg mixture, fold in the mashed bananas, cooled melted butter, and 120 g of sour cream. Stir until everything is evenly combined. The sour cream will add a creamy richness to the cake.
See also Layered Eggplant and Potato Bake with Mozzarella
Step 3: Combine the Dry Ingredients
Sift the flour and baking powder:
In a separate bowl, sift together 200 g of flour and 1 teaspoon of baking powder. This ensures that the flour is aerated and helps the cake rise evenly.
Incorporate the dry ingredients:
Gradually fold the sifted flour and baking powder into the wet ingredients. Stir gently until just combined. Avoid overmixing, as this can make the cake dense. The batter should be smooth with no visible streaks of flour.
Add the chocolate chips:
Gently fold in 70 g of chocolate chips into the batter, distributing them evenly throughout. The chocolate chips will melt while baking, creating rich pockets of chocolate in every bite.
Step 4: Prepare the Baking Pan and Bake
Prepare the baking pan:
Grease a 24 cm round baking pan with butter or line it with parchment paper to prevent sticking. Pour the cake batter into the prepared pan, spreading it evenly with a spatula.
Preheat the oven:
Preheat your oven to 180°C (356°F) with the top and bottom heating mode. Make sure the oven is fully heated before placing the cake inside.
Bake the cake:
Place the pan in the preheated oven and bake for 45-50 minutes. To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is done. If the toothpick comes out with wet batter, bake for a few more minutes and check again.
Cool the cake:
Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely before serving.
See also Delicious Melt-in-Your-Mouth Cookies
Step 5: Serve
Slice and serve:
Once the Banana Chocolate Chip Cake has cooled, slice it into portions and serve. This cake can be enjoyed on its own or paired with a scoop of ice cream, whipped cream, or a dusting of powdered sugar for extra sweetness.
Optional garnish:
For a decorative touch, you can sprinkle extra chocolate chips on top of the cake before baking or drizzle melted chocolate over the finished cake.
Cooking Tips
Ripe bananas: The riper the bananas, the sweeter and more flavorful the cake will be. Bananas with brown spots are perfect for this recipe.
Chocolate options: You can use semi-sweet, milk, or even dark chocolate chips depending on your preference. You can also substitute with chopped chocolate bars or chocolate chunks.
Add-ins: For added texture and flavor, you can mix in chopped nuts such as walnuts, pecans, or almonds to the batter.
Preventing chocolate chips from sinking: Toss the chocolate chips in a little flour before adding them to the batter. This will help prevent them from sinking to the bottom of the cake.
Storage
At room temperature: Store the cake in an airtight container at room temperature for up to 2 days. The cake will stay moist and flavorful during this time.
In the refrigerator: If you want to keep the cake for longer, store it in the refrigerator for up to 5 days. Before serving, you can bring the cake to room temperature or warm it in the microwave for a few seconds.
In the freezer: This cake freezes well. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight and bring to room temperature before serving.
See also Delight Your Taste Buds with this Easy Peasy Pasta Casserole Recipe!
Nutritional Facts (Per serving, based on 8 servings)
Calories: Approximately 300 kcal
Protein: 6g
Carbohydrates: 45g
Fat: 12g
Fiber: 2g
Sugars: 25g
Sodium: 150mg
Calcium: 8% of the recommended daily intake
Iron: 10% of the recommended daily intake

Spinach and Cheese Stuffed Croissants

Ingredients:

For the Filling:

• • Onion: 1 small, finely chopped
  • Olive Oil: 3-4 tablespoons
  • Garlic Cloves: 3, grated

• • Scallions: 6, thinly sliced
  • Spinach Leaves: 1 pound (455g)
  • Salt: To taste

• • Black Pepper: Freshly cracked, to taste
  • Dried Dill: 1 teaspoon
  • Cream Cheese: 4 oz (115g)

• Feta Cheese: 11 oz (300g), crumbled
• Shredded Cheese (Mozzarella, Gouda, or Gruyère): To taste

For the Croissants:

• Croissants: 4-5, sliced in half lengthwise

Directions:

Preheat the Oven:

1. Preheat the oven to 350°F (180°C).

Prepare the Filling:

2. 2. Cook the Onion: Heat olive oil in a skillet over medium heat. Add the finely chopped onion and a pinch of salt. Sauté for about 8 minutes until soft and golden.

2. 2. Add Garlic: Stir in the grated garlic and cook until fragrant, about 1 minute.
   3. Cook Scallions: Add the thinly sliced scallions and cook for another 2-3 minutes until softened.
   4. Cook Spinach: Add the spinach in batches, along with salt and pepper, cooking over high heat until the spinach wilts and the liquid evaporates. This should take 5-7 minutes.

2. Mix in Dill and Cream Cheese: Remove from heat and stir in the dried dill and cream cheese, mixing until fully combined.
3. Add Feta Cheese: Stir in the crumbled feta cheese until evenly distributed.

Assemble the Croissants:

8. 8. Prepare Croissants: Place the bottoms of the sliced croissants on a baking tray lined with parchment paper.

8. Add Filling: Divide the spinach and cheese filling among the croissants. Top with shredded mozzarella or your preferred cheese.

Bake:

10. 10. Bake Croissants: Bake in the preheated oven for 10 minutes or until the cheese melts and the filling is heated through.
    11. Add Croissant Tops: Place the croissant tops over the filling and return to the oven for 3-4 minutes, allowing them to warm through and become lightly toasted.

Serving Suggestions:

• Serve warm with a fresh green salad or roasted vegetables for a complete meal.
• Pair with a light tomato or vegetable soup for a cozy lunch or dinner.

Cooking Tips:

• • Prevent Soggy Filling: Cook the spinach on high heat to evaporate excess moisture before mixing with the cheese.

• Flavor Boost: Add a pinch of nutmeg to the spinach mixture for extra depth of flavor.
• Cheese Variety: Use a mix of cheeses like cheddar, Swiss, or gouda to enhance the flavor complexity.

Nutritional Benefits:

• • Spinach: Loaded with vitamins A, C, and K, along with iron, magnesium, and antioxidants.

• Feta Cheese: Rich in protein and calcium, supporting bone health.
• Olive Oil: A good source of heart-healthy monounsaturated fats.

Dietary Information:

• • Vegetarian-Friendly: Ensure all cheeses are suitable for vegetarians.

• Lighter Option: Use low-fat cream cheese and reduce the amount of shredded cheese for a lighter version.

Storage Tips:

• • Refrigerate Leftovers: Store any leftover croissants in an airtight container in the refrigerator for up to 2 days.
  • Reheat: Reheat in the oven at 350°F (180°C) for 5-7 minutes until warmed through.

Why You’ll Love This Recipe:

• Comforting and Satisfying: The rich, cheesy spinach filling inside a flaky croissant is the perfect combination of comfort and indulgence.
• Easy to Make: These stuffed croissants are simple to prepare and are great for a quick meal or snack.
• Versatile: Enjoy them for breakfast, lunch, brunch, or as an appetizer at your next gathering.

Decadent No-Bake Chocolate Walnut Cheesecake

Ingredients

For the Base:

• • 100 g cookies (digestive or graham crackers)
  • 70 g ghee butter (melted)
  • 40 g walnuts (finely chopped)

For the Filling:

• • 200 g cream cheese (room temperature)
  • 1/2 cup nut milk (almond or cashew milk preferred)
  • 1/3 cup condensed milk

• 300 ml cream (33% fat, chilled)
• 40 g walnuts (coarsely chopped)

For the Topping:

• • 100 g dark chocolate (chopped)

• • 2 tbsp cocoa powder
  • 1 cup condensed milk
  • 40 g walnuts (for garnish)

How to Make Decadent No-Bake Chocolate Walnut Cheesecake

Step 1: Prepare the Base

1. 1. Crush the Cookies: Place the cookies in a food processor and pulse until fine crumbs form. Alternatively, place the cookies in a ziplock bag and crush them with a rolling pin.
   2. Combine Ingredients: In a mixing bowl, combine the cookie crumbs, melted ghee butter, and finely chopped walnuts. Mix until the mixture resembles wet sand.
   3. Form the Base: Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer. Use the back of a spoon or a flat-bottomed glass to compact the base.

1. Chill: Place the pan in the refrigerator while you prepare the filling.

Step 2: Prepare the Filling

1. 1. Mix the Cream Cheese: In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.
   2. Add the Nut Milk and Condensed Milk: Gradually add the nut milk and condensed milk to the cream cheese, mixing until fully incorporated.

1. 1. Whip the Cream: In a separate bowl, whip the chilled cream until soft peaks form.
   2. Combine: Gently fold the whipped cream into the cream cheese mixture using a spatula. Add the chopped walnuts and mix gently to distribute evenly.
   3. Assemble: Pour the filling over the prepared base and spread it evenly with a spatula. Return to the refrigerator to chill.

Step 3: Prepare the Topping

1. 1. Melt the Chocolate: In a heatproof bowl, melt the dark chocolate over a double boiler or in the microwave in 20-second intervals, stirring until smooth.
   2. Make the Chocolate Mixture: Combine the melted chocolate, cocoa powder, and condensed milk in a bowl. Mix until smooth and glossy.
   3. Spread the Topping: Pour the chocolate mixture over the chilled cheesecake filling and spread evenly with an offset spatula.

1. Garnish: Sprinkle the remaining walnuts over the chocolate topping for decoration and added crunch.

Step 4: Chill and Serve

1. 1. Chill: Refrigerate the cheesecake for at least 4 hours or overnight to set completely.
   2. Unmold: Run a knife along the edges of the springform pan before releasing the sides.

1. Serve: Slice with a sharp knife, cleaning the blade between cuts for neat slices. Serve chilled and enjoy!

Tips for Making the Perfect Cheesecake

1. 1. Use Room Temperature Ingredients: Allow the cream cheese to reach room temperature for easier mixing and a smoother filling.
   2. Chill the Cream: Ensure the cream is well-chilled before whipping to achieve the desired consistency.

1. 1. Compact the Base: Press the cookie mixture firmly into the pan to prevent it from crumbling when slicing.
   2. Avoid Overmixing: Gently fold the whipped cream into the filling to maintain its airy texture.
   3. Customize the Nuts: Replace walnuts with pecans, hazelnuts, or almonds for a different flavor.

Nutrition Facts (Per Serving)

• • Calories: 400 kcal
  • Protein: 6 g
  • Carbohydrates: 35 g

• Fat: 25 g
• Fiber: 2 g
• Sodium: 150 mg

Raspberry Chocolate Layer Cake Recipe

For the Chocolate Sponge:

• 4 eggs
• 50 g sugar (about ¼ cup)
• 50 g flour (about ⅓ cup)
• 30 g cocoa powder (about 3 tablespoons)

For the Raspberry Filling:

• Juice of 2 lemons
• 200 g raspberries (about 1½ cups)
• 30 g sugar (about 2 tablespoons)
• 15 g cornstarch (about 1 tablespoon)

For the Cream Filling:

• 80 g condensed milk (about ⅓ cup)
• 100 g ricotta cheese (about ½ cup)
• 100 ml whipping cream (about ⅓ cup)

For the Chocolate Ganache:

• 120 g dark chocolate (about 4.2 oz), chopped
• 100 ml warm cream (about ⅓ cup)

Step-by-Step Instructions

1. Prepare the Chocolate Sponge

Preheat your oven to 180°C (356°F) and line a rectangular or square cake pan with parchment paper.

In a large mixing bowl, whisk the eggs and sugar together until the mixture becomes light, fluffy, and has almost doubled in volume. This can take about 5-7 minutes using an electric mixer.

Sift the flour and cocoa powder together to avoid any lumps, and carefully fold them into the egg mixture using a spatula. Be gentle to avoid knocking out the air from the eggs, which helps the sponge stay light and fluffy.

Once combined, pour the batter into the prepared pan and spread it out evenly. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan before slicing it horizontally into two even layers.

2. Prepare the Raspberry Filling

In a small saucepan, combine the lemon juice, raspberries, and sugar. Bring the mixture to a gentle simmer over medium heat, stirring occasionally. As the raspberries break down, their tartness will perfectly balance the sweetness of the sugar.

In a separate small bowl, mix the cornstarch with a little water to create a slurry, then add it to the simmering raspberry mixture. Stir constantly until the filling thickens, about 2-3 minutes. Once thickened, remove it from the heat and let it cool completely.

3. Prepare the Cream Filling

In a medium bowl, mix the condensed milk with the ricotta cheese until smooth and well blended.

In a separate bowl, whip the whipping cream until stiff peaks form. Fold the whipped cream into the ricotta mixture carefully, creating a light and fluffy cream filling. Set it aside until ready to use.

4. Assemble the Cake

Place the first layer of the chocolate sponge cake on a serving plate or cake stand. Spread the cooled raspberry filling evenly across the surface.

Next, spread a layer of the cream filling over the raspberry layer. The cream adds a rich, smooth texture that complements the tart raspberries.

Gently place the second layer of the  chocolate sponge on top, pressing down lightly to ensure the layers adhere together.

5. Prepare the  Chocolate Ganache

For the ganache, chop the dark chocolate into small pieces and place it in a heatproof bowl.

In a small saucepan, heat the cream until it’s warm but not boiling. Pour the warm cream over the chocolate and let it sit for about 1 minute. Then, stir the mixture until the chocolate is fully melted and smooth. The ganache should be glossy and thick enough to coat the cake.

6. Coat the Cake

Pour the chocolate ganache over the assembled cake, starting in the center and allowing it to naturally drip down the sides. Use a spatula to smooth out the ganache for an even coating if needed.

Let the ganache set at room temperature for about 30 minutes before slicing. You can also place the cake in the refrigerator to speed up the process if desired.

7. Serve

Slice the cake into individual portions and serve. The combination of the rich, moist chocolate sponge, the tart raspberry filling, and the smooth cream filling, all wrapped in luscious dark chocolate ganache, creates a stunning dessert that’s both visually and flavorfully impressive.

Nutrition Information (Per Serving)

• Calories: 320 kcal
• Protein: 6 g
• Carbohydrates: 35 g
• Fat: 18 g
• Saturated Fat: 9 g
• Sugar: 22 g
• Fiber: 3 g
• Sodium: 60 mg

Chicken & Vegetable Casserole with Mozzarella

Ingredients

For the Egg Mixture:

• • 4 large chicken eggs

• • ½ tsp salt
  • 125 ml (½ cup) milk
  • 113 g (4 oz) flour

• • 28 g (1 oz) spring onions, chopped
  • 28 g (1 oz) fresh dill, chopped
  • Black pepper to taste

• 85 g (3 oz) mozzarella cheese, shredded

For the Vegetables & Chicken:

• • 4 medium potatoes, peeled and diced

• • 1 zucchini, diced
  • 1 onion, chopped
  • 2 cloves garlic, minced

• • 1 carrot, grated
  • 1 chicken fillet, diced
  • 1 sweet fresh pepper, chopped

• • 1 tsp salt
  • Black pepper to taste
  • ½ tsp sweet paprika

• • 28 g (1 oz) olives, sliced
  • 2 cherry tomatoes, halved
  • 1 tbsp olive oil

Directions

• • Prepare the Vegetables: Peel and dice the potatoes, chop the zucchini, onion, pepper, and garlic. Grate the carrot.
  • Cook the Chicken & Vegetables: In a large pan, heat olive oil over medium heat. Add the diced chicken fillet, season with salt, black pepper, and sweet paprika. Cook for 5-7 minutes until browned. Remove and set aside.
  • Sauté the Vegetables: In the same pan, sauté onions, garlic, carrots, zucchini, and sweet pepper for 4-5 minutes until they soften slightly.

• • Make the Egg Mixture: In a large bowl, whisk together eggs, salt, black pepper, and milk. Gradually add the flour, mixing until smooth. Stir in chopped spring onions and dill.
  • Layer the Casserole: Preheat the oven to 180°C (360°F). Grease a casserole dish with olive oil. Spread the diced potatoes at the bottom, then add the cooked chicken and sautéed vegetables. Pour the egg mixture over the top.
  • Bake: Bake the casserole for 30 minutes at 180°C (360°F) until the top is set and golden brown.

• Add Mozzarella & Final Toppings: Remove the casserole from the oven. Sprinkle shredded mozzarella cheese on top, add sliced olives and halved cherry tomatoes. Return to the oven and bake for an additional 7 minutes until the cheese is melted and bubbly.
• Serve: Garnish with extra dill or spring onions if desired and serve hot.

Serving Suggestions

• • Pair with a simple green salad or steamed broccoli for a complete meal.

• Serve with crusty bread or garlic toast for added texture.

Cooking Tips

• • For a more flavorful egg mixture, add a pinch of nutmeg or smoked paprika.
  • You can substitute mozzarella with any melty cheese like cheddar or gouda.

• If you prefer crispier potatoes, pre-bake the diced potatoes for 10 minutes before adding them to the casserole.

Nutritional Benefits

• • High Protein: Chicken and eggs provide a great source of protein, helping with muscle repair and overall health.
  • Rich in Fiber: The vegetables, especially zucchini and potatoes, are rich in fiber, which aids in digestion.

• Essential Vitamins: Zucchini, peppers, and carrots are rich in vitamins A and C, supporting immune health.

Dietary Information

• • Gluten-Free Option: Use gluten-free flour to make this dish gluten-free.
  • Vegetarian Option: Omit the chicken and increase the quantity of vegetables for a vegetarian version.

• Low Carb Option: Substitute the potatoes with cauliflower for a low-carb alternative.

Nutritional Facts (Per Serving, makes 6 servings)

• • Calories: 320
  • Protein: 18 g

• • Carbohydrates: 25 g
  • Fiber: 5 g
  • Fat: 16 g

• Sugars: 4 g

Storage Tips

• • Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
  • Freezing: Freeze individual portions in airtight containers for up to 2 months. Reheat in the oven or microwave before serving.

• Reheating: Reheat in a preheated oven at 150°C (300°F) for 10-15 minutes or in the microwave for 2-3 minutes.