Imagine the joy of sinking your teeth into a slice of warm, freshly baked cake. It’s a feeling that’s hard to beat. And the best part? You can create that magic in your own kitchen! Our recipe today combines simple ingredients with easy-to-follow steps, ensuring that you can whip up a delicious cake without breaking a sweat.

Ingredients

To embark on this culinary adventure, you’ll need:

For the dough:

• 3/4 cup plus 1 tablespoon warm milk
• 3/4 cup plus 1 tablespoon hot water
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 teaspoon yeast
• 1 egg
• 3 tablespoons plus 1 teaspoon vegetable oil
• 4 1/2 cups flour

For coating the dough:

• 7 tablespoons butter

For the filling:

• 3 potatoes (about 12 ounces)
• 10.5 ounces meat
• 2 onions
• Salt, to taste
• Black pepper, to taste

Additionally:

• 1 egg yolk
• 1-2 tablespoons milk

Preparing the Dough

1. Mixing the Ingredients: In a bowl, combine warm milk, hot water, egg, salt, sugar, and dry yeast. Gradually add flour until a compact dough forms.
2. Incorporating Oil: Once the dough is formed, add vegetable oil and knead until smooth. Allow the dough to ferment in a warm place for about half an hour.

Crafting the Filling

1. Prepping the Ingredients: Grate the potatoes and mix them with diced meat and finely chopped onions. Season with salt and pepper to taste.
2. Dividing the Filling: Divide the filling mixture into four equal parts for later use.

3. Rolling Out and Assembling

   1. Dividing the Dough: Divide the risen dough into four parts and shape them into balls.
   2. Building Layers: Roll out each dough ball into a thin crust, then spread melted butter and a portion of the prepared filling.
   3. Rolling Up: Carefully roll the dough with the filling into a snail shape and refrigerate for 10 minutes.

   Baking the Cake

   1. Preheating the Oven: Preheat your oven to 200 degrees Celsius.
   2. Forming the Cake: Take the chilled dough “snail” and flatten it into a pie shape on a baking tray lined with parchment paper.
   3. Adding Finishing Touches: Brush the top of the cake with a mixture of beaten egg yolk and milk, then create decorative patterns with a fork.
   4. Baking: Pop the tray into the oven and bake for approximately 35 minutes, or until golden brown.

   Final Touches

   As your kitchen fills with the irresistible aroma of freshly baked cake, take a moment to revel in your culinary masterpiece. Once the cake has cooled slightly, slice it up and serve it alongside your favorite beverage for the ultimate indulgence.

   Tips and Tricks

   • Experiment with Fillings: Don’t be afraid to get creative with your fillings. From savory options like cheese and ham to sweet combinations like chocolate and berries, the possibilities are endless.
   • Perfecting the Dough: Ensure that your dough is kneaded thoroughly to achieve a soft, smooth texture. This will result in a lighter and fluffier cake.
   • Play with Presentation: Get artistic with your cake presentation by adding decorative touches like fruit slices, powdered sugar, or drizzles of icing.

This budget-friendly Tuna Casserole recipe is not only easy to make but also incredibly delicious. Using canned tuna and simple ingredients, you can create a hearty and satisfying dinner that your whole family will love. Perfect for a cozy weeknight meal, this casserole combines the flavors of tuna, potatoes, and a creamy tomato sauce, all topped with a layer of melted Parmesan cheese.

Ingredients

• 2 cans of tuna (about 280 g each)
• 1 onion, cut into slices
• 5 medium potatoes, cut into large chunks
• 2 tablespoons (30 g) tomato paste
• 3/4 cup (180 ml) hot milk
• 1 1/2 tablespoons (25 g) butter
• 1/4 cup (25 g) shredded Parmesan cheese
• Olive oil, as needed
• Salt, to taste
• Black pepper, to taste

Directions

Step 1: Prepare the Potatoes

1. Cut the potatoes into large chunks and place them in a pot of salted water.
2. Cook the potatoes until tender, about 15 to 20 minutes.
3. Drain the potatoes and transfer them to a mixing bowl.
4. Add 1 1/2 tablespoons of butter, salt, and black pepper to taste. Mash the potatoes until smooth.
5. Gradually add 3/4 cup of hot milk while mashing until the mixture is smooth and creamy.

Step 2: Prepare the Tuna Mixture

1. Heat some olive oil in a large pan over medium heat.
2. Add the sliced onion and sauté until browned.
3. Add the two cans of tuna and 2 tablespoons of tomato paste mixed with one ladle of potato broth.
4. Mix well and cook for two to three minutes on low heat.

5. Step 3: Assemble the Casserole

   1. Preheat your oven to 375°F (190°C).
   2. Add half of the mashed potatoes to the bottom of a casserole dish and spread it out evenly.
   3. Layer half of the tuna mixture over the mashed potatoes.
   4. Add the remaining mashed potatoes over the tuna, followed by the remaining tuna mixture.
   5. Top with 1/4 cup of shredded Parmesan cheese.

   Step 4: Bake the Casserole

   1. Place the casserole dish in the preheated oven.
   2. Bake for 10 to 15 minutes, or until the top is golden brown and the cheese is melted.

   Nutrition Information (Per Serving):

   • Calories: 350
   • Protein: 25g
   • Carbohydrates: 30g
   • Fat: 15g
   • Fiber: 4g
   • Sugar: 3g

   Conclusion

   This Tuna Casserole is a delicious and economical meal that is sure to become a family favorite. With its creamy mashed potatoes and flavorful tuna mixture, it’s perfect for any night of the week. Share your cooking creations with us using #madebyemily on social media. Enjoy your meal!

With these Nebraska meat pies you get soft, buttery rolls filled with meat and veggies and baked to perfection. If you’re thinking that this sounds like a pasty you’re not entirely wrong. But, these pies have a yeasted dough which makes them so incredibly tender.

The filling is a simple one of meat and cabbage, but flavored just so. Taken altogether it’s a unique treat that Nebraska is known for- thanks to the local German and Russian immigrant populations that popularized these European style hand pies there for generations. They have become a staple of Nebraska cuisine that’s popular at restaurants and bakeries, including ones known as runza. And, now you can make them at home!

To make these pies you’ll first need to let your dough rise for 1 hour. Then roll the dough into small rectangles to be filled. If the rectangles aren’t perfect that’s ok as you can trim the uneven parts as you go.

To make the pockets first fold over the edges of the long sides into the middle, then press down on the short edges to seal. Then place them seam side down on the pan to bake.

A little brush with some melted butter before they go into the oven guarantees they turn the most perfect shade of golden brown.

Serve these Nebraska meat pies with a bit of mustard (German mustard is my favorite with these) or some ketchup for a meal or a snack that’s portable, filling, and full of delicious flavors.

What you need:

Dry yeast, one package
You will need 600 grams of flour, 250 grams of feta cheese, and 5 tablespoons of olive oil.
one spoonful of sugar and one cup of water
salt, 1 teaspoon 120 grams of Kasseri cheese
fragrant oregano

1. Combine the dry yeast, sugar, salt, and flour in a bowl.
Second, make a sticky dough by adding oil and water and mixing well. Keep covered and in a warm spot until it has doubled in size, around 3 hours.
Next, coat a baking sheet with olive oil. After the dough has risen, crumble the cheese and fold in two thirds of it.
4. Preheat a baking sheet and roll out the dough in the evening. After that, top with the rest of the cheese and then the oregano. Bake for about 40 minutes in a preheated oven set to 200°.

Steak Alfredo Pasta

This recipe combines the rich flavors of steak and creamy Alfredo sauce, making it a delicious and satisfying meal.

Ingredients:

For the Steak:

• • 1 pound (450g) steak (such as ribeye or sirloin)
  • Salt and pepper, to taste

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter

For the Pasta:

• • 12 ounces (340g) fettuccine or linguine

• Salt, for pasta water

For the Alfredo Sauce:

• • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced

• • 1 cup (240ml) heavy cream
  • 1 cup (100g) grated Parmesan cheese
  • Salt and pepper, to taste

• 1 tablespoon chopped fresh parsley (optional)

Instructions:

1. 1. Cook the Pasta:
      • Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

1. Cook the Steak:
   • • Season the steak with salt and pepper on both sides.
     • Heat olive oil and butter in a skillet over medium-high heat.
     • Add the steak to the skillet and cook for about 3-4 minutes per side for medium-rare, or until it reaches your desired level of doneness.
   • Remove the steak from the skillet and let it rest for a few minutes. Slice the steak thinly against the grain.
2. Make the Alfredo Sauce:
   • • In the same skillet used for the steak, melt the butter over medium heat.
   • • Add the minced garlic and sauté for about 1 minute until fragrant.
     • Pour in the heavy cream, stirring constantly, and bring to a simmer.
     • Reduce the heat to low and stir in the grated Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper to taste.

3. Combine and Serve:
   • • Add the cooked pasta to the Alfredo sauce, tossing to coat the pasta evenly.
     • Plate the pasta and top with sliced steak.
   • Garnish with chopped parsley if desired.
   • Serve immediately while the dish is hot and creamy.