Category: healthy food

This Blueberry Jam Ice Cream is a simple yet delicious treat that you can easily make at home. With just two ingredients and minimal effort, you’ll have a creamy, fruity dessert that’s perfect for hot summer days or any time you crave a sweet indulgence. The rich whipped cream and tangy blueberry jam combine to create a smooth and flavorful ice cream that everyone will love.

Ingredients

• Whipped Cream (33% fat): 500ml (2 cups)

• Blueberry Jam: 170g (2/3 cup)

Equipment:

• Dish or Container: 25 x 18 cm (9.8 x 7.1 inches)

• Mixer or Whisk

Nutrition Information

• Servings: 6-8
• Calories per Serving: 250 kcal
• Protein: 2g
• Carbohydrates: 15g
• Fat: 21g
• Saturated Fat: 13g
• Cholesterol: 70mg
• Sodium: 20mg
• Sugar: 12g

• Instructions

  1. Prepare the Whipped Cream

  1. Whip the Cream:

     • In a large mixing bowl, pour the 500ml (2 cups) of whipped cream. Using a mixer or whisk, whip the cream until it forms stiff peaks. Be careful not to overwhip, as the cream can turn into butter if mixed for too long.

  2. Add Blueberry Jam

  1. Fold in the Jam:

     • Gently fold the 170g (2/3 cup) of blueberry jam into the whipped cream using a spatula. Mix until the jam is evenly distributed throughout the cream, creating a smooth, creamy mixture with a light purple hue.

  3. Transfer to a Dish

  1. Pour and Smooth:

     • Pour the blueberry cream mixture into the prepared dish or container (25 x 18 cm). Use a spatula to smooth the top, creating a level surface. For a decorative touch, you can make swirls or patterns on the top.

  4. Freeze

  1. Freeze the Ice Cream:

     • Place the dish in the freezer and allow the ice cream to freeze for at least 4 hours, or until it is fully set.

  5. Serve

  1. Scoop and Enjoy:

     • Once the ice cream is frozen, scoop it into bowls or cones. Serve immediately and enjoy the creamy, homemade blueberry jam ice cream.

  Tips for Success

  • Use High-Quality Ingredients: Using a high-quality blueberry jam and cream will enhance the flavor and texture of the ice cream.

  • Avoid Overmixing: When folding in the blueberry jam, be gentle to maintain the airy texture of the whipped cream.

  • Storage: Store any leftover ice cream in an airtight container in the freezer for up to a week.

  Conclusion

  This Blueberry Jam Ice Cream is a quick and easy recipe that requires only two ingredients but delivers a rich, creamy, and flavorful dessert. It’s perfect for serving at a summer gathering or as a sweet treat any time of the year. Enjoy the delicious combination of whipped cream and blueberry jam in every scoop!

Mini buns with chicken stuffing are delightful bite-sized treats perfect for parties, picnics, or as a fun family meal. These buns are filled with a savory and flavorful chicken mixture, making them irresistible and satisfying. Below is a step-by-step guide on how to make these delicious mini buns from scratch.

Ingredients

For the Dough:

• All-Purpose Flour: 3 cups

• Warm Milk: 1 cup

• Sugar: 2 tablespoons

• Active Dry Yeast: 2 teaspoons

• Butter: 1/4 cup, melted

• Egg: 1, beaten (for the dough)

• Salt: 1 teaspoon

For the Chicken Stuffing:

• Cooked Chicken: 2 cups, shredded (you can use leftover or rotisserie chicken)

• Onion: 1, finely chopped

• Garlic: 2 cloves, minced

• Bell Pepper: 1, finely chopped

• Carrot: 1, finely grated

• Peas: 1/2 cup (frozen and thawed or fresh)

• Soy Sauce: 2 tablespoons

• Tomato Sauce or Ketchup: 2 tablespoons

• Salt and Pepper: To taste

• Oil: For sautéing

For Finishing:

• Egg: 1, beaten (for egg wash)

• Sesame Seeds: Optional, for sprinkling

Equipment

• Large Mixing Bowl

• Skillet

• Rolling Pin

• Baking Sheet

• Parchment Paper

Instructions

Step 1: Prepare the Dough

1. Activate the Yeast: In a large mixing bowl, combine the warm milk, sugar, and active dry yeast. Let it sit for about 5-10 minutes until frothy.

2. Mix the Dough Ingredients: To the yeast mixture, add the melted butter, beaten egg, and salt. Gradually add the flour, mixing until a soft dough forms.

3. Knead the Dough: Turn the dough onto a floured surface and knead until smooth and elastic, about 8-10 minutes.

4. First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place until doubled in size, about 1 hour.

Step 2: Prepare the Chicken Stuffing

1. Cook the Vegetables: Heat oil in a skillet over medium heat. Add onions, garlic, bell pepper, and carrot, and sauté until softened.

2. Add Chicken and Seasonings: Stir in the cooked shredded chicken, peas, soy sauce, and tomato sauce. Cook for a few more minutes until well combined. Season with salt and pepper to taste. Set aside to cool.

Step 3: Assemble the Buns

1. Form the Buns: Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Divide the dough into small pieces (about the size of a golf ball).

2. Stuff the Buns: Flatten each piece into a disc, place a spoonful of the chicken mixture in the center, then gather the edges and pinch to seal. Place seam-side down on a parchment-lined baking sheet.

Step 4: Second Rise

1. Let Rise Again: Cover the stuffed buns with a clean kitchen towel and let them rise for another 30 minutes.

Step 5: Bake the Buns

1. Preheat the Oven: Preheat your oven to 375°F (190°C).

2. Apply Egg Wash: Brush the tops of the buns with the beaten egg and sprinkle with sesame seeds if using.

3. Bake: Bake in the preheated oven for 15-20 minutes or until golden brown.

Step 6: Serve

1. Cool and Serve: Let the buns cool slightly on a wire rack before serving. They are best enjoyed warm.

Conclusion

Mini buns with chicken stuffing are not only fun to make but also incredibly versatile and perfect for any occasion. They pack a flavorful punch in each bite and can be customized with different fillings to suit your taste. Enjoy these warm, stuffed buns with a side of your favorite dipping sauce for a delightful snack or mea

Ingredients

For the Potato Layer:

• Potatoes: 1.2 kg (2 lb 10 oz), peeled and diced
• Eggs: 4 large, beaten
• Dried Garlic: 1/2 teaspoon
• Salt and Black Pepper: To taste
  

  For the Meat Filling:

  • Ground Beef: 450g (16 oz)
  • Onion: 1, finely chopped
  • Champignons (Mushrooms): 200g (7 oz), sliced
  • Cooking Cream: 150ml (5.3 fl oz)
  • Garlic: 1 clove, minced
  • Paprika: 1/2 teaspoon
  • Salt and Black Pepper: To taste
  • Vegetable Oil: For frying

  For the Topping:

  • Mozzarella Cheese: 150g (5.3 oz), shredded

  • Green Onions: Chopped, for garnish

  Nutrition Information

  • Servings: 6-8
  • Calories per Serving: 420 kcal
  • Protein: 22g
  • Carbohydrates: 40g
  • Fat: 20g
  • Saturated Fat: 9g
  • Cholesterol: 135mg
  • Sodium: 450mg
  • Fiber: 4g
  • Sugar: 3g

  Instructions

  1. Prepare the Potatoes

  1. Boil and Mash:

     • Boil the diced potatoes in salted water until tender, about 15-20 minutes. Drain the potatoes and mash them until smooth. Allow the mashed potatoes to cool slightly.

  2. Mix with Eggs:

     • Beat the eggs and mix them into the mashed potatoes. Season the mixture with salt, black pepper, and dried garlic. Set aside.

  2. Prepare the Meat Filling

  1. Cook the Onion:

     • Heat some vegetable oil in a pan over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.

  2. Brown the Beef:

     • Add the ground beef to the pan and cook until browned, breaking it up with a spoon as it cooks. Season with salt, black pepper, and paprika.

  3. Add Mushrooms and Garlic:

     • Add the sliced champignons to the beef mixture and cook until the mushrooms are tender and any liquid has evaporated, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute.

  4. Incorporate the Cream:

     • Remove the pan from the heat and stir in the cooking cream until well combined.

  3. Assemble the Pie

  1. Preheat the Oven:

     • Preheat your oven to 180°C (350°F).

  2. Layer the Pie:

     • Grease a baking dish with vegetable oil. Spread half of the potato mixture evenly on the bottom of the dish.

     • Add the meat filling on top of the potatoes, spreading it out evenly.

     • Cover the meat filling with the remaining mashed potatoes, spreading it evenly.

  3. Add the Cheese:

     • Sprinkle the shredded mozzarella cheese evenly over the top layer of potatoes.

  4. Bake the Pie

  1. Bake:

     • Place the assembled pie in the preheated oven and bake for 25-30 minutes, or until the cheese is golden and bubbly.

  2. Garnish:

     • Once baked, remove the pie from the oven and garnish with chopped green onions.

  5. Serve

  1. Slice and Serve:

     • Slice the potato pie into portions and serve hot. Enjoy this hearty and comforting dish with a side salad for a balanced meal.

  Tips for Success

  • Use Fresh Ingredients: Fresh garlic and herbs add a lot of flavor to this dish. If possible, avoid using pre-minced garlic or dried herbs.

  • Rest Before Serving: Let the pie rest for a few minutes after baking to allow the layers to set, making it easier to slice.

  • Customize the Filling: You can add other vegetables like carrots or peas to the meat filling for extra flavor and texture.

  Conclusion

  This Potato Pie with Meat Filling is a comforting and satisfying dish that’s perfect for any meal. With its layers of creamy mashed potatoes, savory beef filling, and melted mozzarella topping, it’s sure to be a hit with family and friends. Serve it with a fresh salad for a complete and delicious dinner

Ingredients:

1 cup old fashioned oats (ground) or oat flour (82 g)
2 large eggs
3 tablespoons egg whites (46 g)
1 cup sugar-free vanilla yogurt (225 g/8 oz)
1 large apple, grated (225 g/8 oz)
1 teaspoon vanilla extract
1 teaspoon baking powder
½ lemon zest

Directions:

Prepare Dry Ingredients:
Grind the old fashioned oats in a food processor to make oat flour, or use pre-made oat flour. Add the baking powder and mix.

Mix Wet Ingredients:
In a large bowl, crack the eggs and add the egg whites. Add the sugar-free vanilla yogurt, lemon zest, and vanilla extract. Mix well until fully combined.

Combine Ingredients:
Gradually add the dry ingredients to the wet mixture, stirring until the batter is smooth. Grate the apple and gently fold it into the batter.

Cook Pancakes:
Preheat a large non-stick pan over medium-high heat. Pour batter onto the heated pan, cooking each pancake for 2-3 minutes per side. When the edges start to set and bubbles form on top, flip the pancakes and cook until golden brown.

Serve and Enjoy:
Serve the pancakes warm with your favorite toppings. Enjoy!

Serving Suggestions:

Serve these pancakes with fresh fruit, a drizzle of honey, or a dollop of Greek yogurt. They also pair well with a sprinkle of cinnamon or a side of warm maple syrup.

Cooking Tips:

Ensure the heat is not too high to prevent burning the pancakes.
Use a non-stick pan for best results and avoid the need for additional butter or oil.
If you prefer a denser pancake, use more oats or reduce the amount of yogurt.

Nutritional Benefits:

These pancakes are high in fiber from the oats and apples, providing sustained energy. They are also a good source of protein and calcium from the yogurt and eggs.

Dietary Information:

Low in added sugars
High in fiber
Rich in protein

Nutritional Facts (per serving):

Calories: 210
Protein: 9 g
Carbohydrates: 35 g
Dietary Fiber: 4 g
Sugars: 8 g
Fat: 5 g

Storage:

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or a toaster before serving.

Why You’ll Love This Recipe:

You’ll love these Healthy Apple Pancakes for their simplicity, quick preparation, and nutritious ingredients. They make a perfect breakfast for busy mornings and are versatile enough to customize with your favorite toppings.

Conclusion:

These Healthy Apple Pancakes are a delightful and nutritious way to start your day. With their fluffy texture and natural sweetness, they are sure to become a family favorite. Plus, they’re easy to make and fit seamlessly into any busy schedule. Enjoy a stack of these pancakes and embrace a wholesome, satisfying breakfast.

Savory Steak Gorgonzola Alfredo with Creamy Parmesan Sauce is a luxurious dish that combines tender, juicy steak with rich Gorgonzola cheese and a decadent Parmesan cream sauce. This indulgent meal is perfect for special occasions or when you want to treat yourself to something extraordinary. The blend of flavors and textures makes it a restaurant-quality dish you can enjoy at home.

The first time I made Savory Steak Gorgonzola Alfredo with Creamy Parmesan Sauce was for a romantic anniversary dinner at home. I wanted to create a meal that was both impressive and delicious, something that would make the evening unforgettable. As the steak sizzled and the sauce came together, the kitchen filled with irresistible aromas. The first bite was pure bliss, with the tender steak, creamy sauce, and tangy Gorgonzola creating a symphony of flavors. It quickly became a favorite, reserved for our most special celebrations.

Why You’ll Love Savory Steak Gorgonzola Alfredo
Rich and Flavorful: The combination of Gorgonzola and Parmesan creates a rich, complements the steak.
Tender Steak: Juicy, adds a hearty and satisfying element to the dish.
Elegant Presentation: This dish looks as impressive as it tastes, making it perfect for special occasions.
Indulgent and Comforting: The and indulgent meal.
Ingredients Notes For Savory Steak Gorgonzola Alfredo
Steak: work well for their flavor and tenderness.
Gorgonzola Cheese: Adds a tangy, rich flavor to the dish.
Parmesan Cheese: Provides a creamy, nutty base for the sauce.
Heavy Cream: Creates a rich and luxurious sauce.
Garlic: Enhances the flavor of the sauce.
Pasta: Fettuccine or another wide pasta works best to hold the rich sauce.

Recipe Steps
Prepare the Steak: Season the . Heat a large skillet over medium-high heat and add a bit of olive oil. to your desired doneness, about 4-5 minutes per side for medium-rare. Remove from the skillet and let rest.
Cook the Pasta: While the steak is cooking, bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside.
Make the Sauce: In the same skillet used for the steak, reduce the heat to medium and add minced garlic. Cook until fragrant, about 1 minute. Pour in the heavy cream and bring to a simmer. Gradually stir in the grated Parmesan cheese, continuing to stir until the sauce is smooth and thickened.
Add Gorgonzola: Stir in the crumbled Gorgonzola cheese until melted and well combined. Season with salt and pepper to taste.
Combine Pasta and Sauce: Add the pasta to the skillet and toss to coat in the creamy sauce.
Serve: Slice the rested steaks against the grain. Plate the pasta and top with slices of steak. Garnish with additional Gorgonzola crumbles, freshly ground , and chopped parsley if desired.

Storage Options

Refrigerator: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in the microwave, adding a splash of .
Freezer: While the steak and sauce are best enjoyed fresh, you can freeze portions in a freezer-safe container for up to one month. Thaw in the refrigerator before reheating.
Savory Steak Gorgonzola Alfredo with Creamy Parmesan Sauce is a luxurious dish that combines tender, juicy steak with rich Gorgonzola cheese and a decadent Parmesan cream sauce. This indulgent meal is perfect for special occasions or when you want to treat yourself to something extraordinary. The blend of flavors and textures makes it a restaurant-quality dish you can enjoy at home.

Variations & Substitutions

Different Meats: Substitute steak with or shrimp for a different protein option.
Vegetarian Option: Use sautéed mushrooms or roasted vegetables instead of steak for a vegetarian version.
Herbs and Spices: Add fresh herbs like thyme or rosemary to the sauce for extra flavor.

Ingredients

• Steak
• 1 pound steak such as sirloin or ribeye, cut into strips
• 1 tablespoon olive oil
• Salt and black pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon dried rosemary
• Pasta
• 12 oz fettuccine or your favorite pasta
• 2 tablespoons unsalted butter
• 2 cloves garlic minced
• 1 cup heavy cream1 cup grated Parmesan cheese
• 1/2 cup crumbled Gorgonzola cheese
• 1/4 teaspoon ground nutmeg
• Salt and black pepper to taste
• Garnish
• Fresh parsley chopped (optional)
• Extra crumbled Gorgonzola cheese optional

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. Prepare the Steak: While the pasta is cooking, season the steak strips with salt, black pepper, garlic powder, and dried rosemary.
3. Cook the Steak: In a large skillet, heat the olive oil over medium-high heat. Add the seasoned steak strips and cook until browned and cooked to your desired level of doneness, about 3-4 minutes per side. Remove the steak from the skillet and set aside.
4. Make the Alfredo Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese and crumbled Gorgonzola cheese until the cheese is melted and the sauce is smooth. Add ground nutmeg, and season with salt and black pepper to taste.
5. Combine Pasta and Sauce: Add the cooked pasta to the skillet with the Alfredo sauce, tossing to coat the pasta evenly.
   Assemble the Dish: Serve the pasta topped with the cooked steak strips. Garnish with fresh parsley and additional crumbled Gorgonzola cheese, if desired.

Air fryer poached eggs are a new amazing way to cook poached eggs without babysitting the stove. They are quick and easy to make and are a delicious and healthy alternative to traditional fried eggs. Plus, there’s no messy water to clean up afterward.

PREPRATION TIME:
PREP TIME3 minutes
COOK TIME5 minutes
TOTAL TIME5 minutes
INGREDIENTS:
2 large eggs
Oil spray. I use Ghee Butter.
Salt & pepper to taste
6 Tablespoons hot water
Toast (optional)
INSTRUCTIONS:
Preheat the air fryer to 350 °F (177 °C) for 3 minutes (air fry/air crisp setting)
When the “ready” timer beeps, spritz some oil into each ramekin and rub the oil with your finger around the edges. You can use the food brush instead.
Pour 3-4 tablespoons of hot water
Gently crack an egg into each ramekin
Place ramekins directly in the air fryer basket/tray.
Cook for 5-7 minutes. The timing will depend on the preferred doneness of the yolk. Please refer to the poached eggs cooking chart below.
Once cooked, remove the ramekins from the air fryer.
Then, using a rubber spatula, gently pry the eggs out of the ramekins.
If the eggs are stuck, you can try running a knife around the edge of the ramekins.
Once the eggs are loose, transfer them gently to a plate, or put them on prepared toast. Season with salt and pepper to your liking and enjoy!

Ingredients:

• 2 eggs
• 90g (7 tablespoons) sugar
• 70ml (1/3 cup) oil
• 100ml (1/2 cup) milk
• 160g (1 1/4 cups) flour
• 10g (2 teaspoons) baking powder
• Vanillin to taste

🥣 Necessary Kitchen Equipment:

• Bowl
• Spatula
• 20cm baking tray
• Baking paper
• Oven

⏲️ Preparation and Cooking Time:

• Preparation time: 10-15 minutes
• Cooking time: 25-30 minutes
• Total time: 35-45 minutes

 Preparation Steps:

Preparation of the Dough:

1. In a bowl, beat the eggs with the sugar and vanillin until the mixture becomes frothy and light.
2. Add the oil and milk to the egg mixture and mix well.
3. Sift the flour and baking powder directly into the bowl and mix gently until the dough is smooth and homogeneous.

Cooking:

1. Butter and flour a 20cm baking pan.
2. Pour the mixture into the prepared pan and level it with a spatula.
3. Bake in a preheated oven at 180°C (350°F) for 25-30 minutes, or until the cake is golden and cooked through.

🍽️ Serving:

1. Once cooked, let the cake cool slightly before serving. Cut into slices and enjoy this simple and delicious dessert alone or with a sprinkling of icing sugar or a scoop of vanilla ice cream.

Save this recipe and make it a daily delight!

Ingredients

• • 350 g puff pastry (divided)

  • 70 g tomato sauce

• • 800 g sausages

  • 200 g cheese, shredded

  • 1 egg (for egg wash)

Instructions

1. 1. Preheat the Oven:

      • Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper. This step ensures that your sausage rolls bake evenly and don’t stick to the pan.

   2. Prepare the Puff Pastry:

      • • Divide the puff pastry into two equal parts. On a lightly floured surface, roll out each piece of puff pastry to a rectangle approximately 35 cm x 25 cm (14 inches x 10 inches) in size. The pastry should be thin but not so thin that it tears easily.

   3. Spread the Tomato Sauce:

      • Spread half of the tomato sauce evenly over one rectangle of puff pastry, leaving a small border around the edges. This will help the pastry stick together when you roll it. Repeat with the second piece of puff pastry.

1. 1. Add the Sausages:

      • Place the sausages on top of the tomato sauce, spacing them evenly. Depending on the size of the sausages, you may need to trim them to fit or overlap slightly. Make sure the sausages are positioned in a way that will allow you to roll the pastry easily.

   2. Add the Cheese:

      • • Sprinkle the shredded cheese evenly over the sausages. The cheese adds a delicious, melty layer that complements the savory sausage and tangy tomato sauce.

   3. Roll the Pastry:

      • Carefully roll the puff pastry over the sausages, starting from one edge and rolling tightly to enclose the filling. Press the edges to seal, and use a little water if needed to help the edges stick. Repeat with the second piece of puff pastry.

1. 1. Cut and Score the Rolls:

      • Using a sharp knife, cut each rolled pastry into bite-sized pieces, about 5 cm (2 inches) wide. Place the pieces seam-side down on the prepared baking sheet. Lightly score the top of each roll with a knife to allow steam to escape during baking.

   2. Prepare the Egg Wash:

      • • In a small bowl, beat the egg with a tablespoon of water to create an egg wash. Brush the top of each sausage roll with the egg wash. This will give the pastry a beautiful golden color and a glossy finish when baked.

Mix Dry Ingredients:
In a large mixing bowl, combine 570 g of wheat flour and 1 teaspoon of salt. Stir well to ensure the salt is evenly distributed throughout the flour.

Combine Wet Ingredients:
In a separate bowl, whisk together 1 large egg, 140 ml of warm water, and 20 ml of vegetable oil.

Form the Dough:
Pour the activated yeast mixture into the dry ingredients. Add the egg mixture as well.
Mix everything together using a wooden spoon or a dough hook on a stand mixer until a sticky dough forms.

Knead the Dough:
Transfer the dough onto a lightly floured surface and knead for about 10 minutes, or until the dough is smooth and elastic. If using a stand mixer, knead with the dough hook for about 5 minutes on medium speed.
The dough should be soft but not too sticky. If it’s too sticky, add a little more flour as needed.
Let the Dough Rise:
Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size. This rising time allows the dough to develop flavor and a light, airy texture.

2. Shape the Rolls
Preheat the Oven:
Preheat your oven to 180°C (350°F).

Divide the Dough:
Once the dough has risen, punch it down gently to release the air.
Divide the dough into equal-sized portions, depending on how large you want the rolls to be. You should get about 12-16 rolls.

Shape the Rolls:
Roll each portion of dough into a smooth ball. Place them on a baking sheet lined with parchment paper, leaving some space between each roll to allow them to expand during baking.

Final Rise:
Cover the rolls with a kitchen towel and let them rise for another 20-30 minutes until they puff up slightly. This step ensures the rolls will be soft and fluffy.

3. Decorate and Bake
Egg Wash:
In a small bowl, beat 1 egg to make an egg wash.
Brush the top of each roll with the egg wash. This will give the rolls a beautiful golden color when baked.

Add Jam:
Using your finger or the back of a spoon, make a small indentation in the center of each roll.
Fill the indentation with a small amount of apricot jam or plum jam, depending on your preference.

Bake:
Place the rolls in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and the rolls are fully cooked.

4. Serve
Cool:
Once baked, remove the rolls from the oven and let them cool slightly on a wire rack.

Ingredients:

• • 1 cabbage, shredded thinly

  • 3 medium potatoes, grated

  • 1 red onion, chopped

• • 2 carrots, grated

  • Dill and parsley, chopped (to taste)

  • 5-6 garlic cloves, minced

• • 4-5 eggs

  • 2 cups of flour

  • 1 tablespoon of salt

• 125g (5oz) cheddar cheese, grated

• Olive oil (for greasing and frying)

Directions:

1. Prepare the Vegetables:

• • Shred the cabbage as thinly as possible.

  • Grate the potatoes and carrots, and chop the red onion. Set aside.

• In a large mixing bowl, combine the shredded cabbage, grated potatoes, carrots, chopped red onion, dill, parsley, and minced garlic.

2. Prepare the Batter:

• • In the same bowl, add the eggs, flour, and salt. Mix everything together until well combined.

3. Cooking Method 1: Oven-Baked

• • Preheat your oven to 200°C (400°F).

  • Grease a baking dish with olive oil.

• • Spread half of the vegetable mixture evenly in the baking dish.

  • Bake in the preheated oven for 40 minutes.

  • After 40 minutes, sprinkle the grated cheddar cheese over the top.

• Return to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and golden.

4. Cooking Method 2: Skillet-Fried

• • Heat a skillet over low heat and add a little olive oil.

• • Spoon the remaining half of the vegetable mixture into the skillet, pressing it down to form a flat layer.

  • Fry for 8-10 minutes on each side, or until golden brown and cooked through.

  • Sprinkle the grated cheddar cheese on top during the last few minutes of cooking to let it melt.

5. Serve:

• Serve the baked or fried cabbage casserole hot. Enjoy your comforting meal!

Serving Suggestions:

• Serve with a dollop of sour cream or Greek yogurt on the side.

• Pair with a slice of crusty bread for a complete meal.

Ingredients

Cabbage: 170g (shredded)
Salt (for marinating cabbage): 1/3 tsp
Green Onion: 15g (chopped)
Chili Peppers: 2 (30g, chopped)
Cooked Rice: 1 bowl (about 1 cup)
Black Pepper: 1/5 tsp
Salt: 1/4 tsp
Chili Powder: 1/5 tsp
Eggs: 3 (beaten)
Cornstarch: 2 tbsp
Cooking Oil: For frying

Directions

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

Prepare Other Ingredients:
While the cabbage is marinating, chop the green onion and chili peppers.

Mix Ingredients:
After 10 minutes, squeeze out any excess water from the cabbage. In a large bowl, combine the marinated cabbage, green onion, chopped chili, cooked rice, black pepper, 1/4 tsp salt, chili powder, beaten eggs, and cornstarch. Mix well until everything is evenly incorporated.

Form Fritters:
Heat cooking oil in a large skillet over medium heat. Take a spoonful of the mixture and flatten it into a patty shape.

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

Additional Information

Serving Suggestions:
Serve these fritters hot, with a side of dipping sauce such as soy sauce, sweet chili sauce, or a yogurt dip.
Pair with a fresh green salad for a light meal.

Cooking Tips:
Ensure the cabbage is well-marinated and squeezed to avoid excess moisture, which can make the fritters soggy.
Adjust the amount of chili peppers and chili powder to suit your spice preference.