Stuffed Meat and Chicken Roll Recipe (Bacon-Free)

Ingredients

For the Meat Mixture:

• Eggs: 2
• Ground beef: 300 grams (10.5 oz)
• Ground chicken: 300 grams (10.5 oz)
• Salt: 1 teaspoon
• Dried dill: 1 tablespoon
• Pepper mix: To taste
• Dried garlic: 1 teaspoon
• Meat seasoning: 1 tablespoon

For the Filling:

• Potatoes: 2 medium (about 400 grams / 14 oz), peeled and grated
• Cottage cheese: 300 grams (10.5 oz)
• Garlic: 3-4 cloves, minced
• Dried dill: 20 grams (about 2 tablespoons)
• Flour: 2 teaspoons (about 10 grams)
• Salt: 1/2 teaspoon
• Black pepper: To taste

For Wrapping:

• Alternative to Bacon: 250 grams (9 oz) thinly sliced turkey or chicken breast

Instructions

Step 1: Prepare the Meat Mixture

1. Combine the Meats: In a large bowl, mix together the ground beef and ground chicken. Add the salt, pepper mix, dried dill, dried garlic, and meat seasoning. Crack the eggs into the mixture and blend well until all ingredients are evenly combined.

Step 2: Prepare the Filling

1. Mix the Filling: In a separate bowl, combine the grated potatoes, cottage cheese, minced garlic, and dried dill. Add the flour and mix thoroughly until the filling is well blended. Season with salt and black pepper to taste.

Step 3: Assemble the Roll

1. Lay Out the Slices: Lay out the thin slices of turkey or chicken breast on a piece of plastic wrap or parchment paper, slightly overlapping to form a continuous sheet.
2. Spread the Meat Mixture: Evenly spread the meat mixture over the layer of turkey or chicken, pressing it down gently to ensure a uniform layer.
3. Add the Filling: Place the potato and cottage cheese filling along the center of the meat layer, shaping it into a log. Compact the filling slightly with your hands.

Step 4: Roll and Secure

1. Roll It Up: Use the plastic wrap or parchment paper to help roll the meat around the filling, forming a tight cylinder. Make sure the turkey or chicken slices completely encase the roll.
2. Secure the Roll: Wrap the roll tightly in plastic wrap or parchment paper and refrigerate for about 30 minutes. This will help the roll maintain its shape during cooking.

Step 5: Cook the Roll

1. Preheat the Oven: Preheat your oven to 200°C (400°F).
2. Bake the Roll: Remove the roll from the refrigerator and unwrap it. Place it on a baking tray lined with parchment paper or lightly greased.
3. Bake: Bake in the preheated oven for 35-40 minutes, or until the roll is cooked through and golden brown on the outside. Lightly brush the roll with a bit of olive oil if using turkey or chicken slices to help them crisp up.

Step 6: Serve

1. Slice and Serve: Let the roll rest for a few minutes after baking, then slice into rounds and serve hot. Garnish with fresh herbs if desired.

Nutrition Information

• Serving Size: 1 slice (approximately 100g)
• Servings: 6
• Calories: 280
• Total Fat: 18g
• Saturated Fat: 7g
• Cholesterol: 110mg
• Sodium: 600mg
• Total Carbohydrates: 8g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 22g

Tips for Making the Best Stuffed Meat and Chicken Roll

• Wrapping Alternatives: If turkey or chicken slices are not available, consider using thinly sliced zucchini or eggplant as a wrap for a lighter, vegetable-based alternative.
• Add More Flavor: A dash of soy sauce or Worcestershire sauce can enhance the meat mixture, adding depth and a savory boost.
• Prep Ahead: This roll can be prepared in advance and stored in the fridge. When ready to serve, simply bake according to the instructions.

I know you may hear the name “funeral potato” and not instantly think of a delicious cheesy potato dish, but this one is. Funeral potatoes are a famous Idaho and Utah dish that is traditional for families to bring to an after-funeral luncheon. A very simple, yet tasty dish always here to warm people’s stomachs and indulge in something so creamy. There are usually so many leftovers that I can’t help, but think of something fun to repurpose them into. Why not empanadas? Using a store-bought pie crust, we’re going to cut out empanada wrappers and stuff this pastry to the gills with cheesy potatoes, fry them up, and enjoy them the next day. You can just as easily bake them, but why not indulge in something even better? Serve them up with a delicious creamy dipping sauce.

If you’re making these from scratch, you are going to need some time to first bake your cheesy potatoes, then let them cool. Best to do this overnight because the more firm the potatoes are, the easier to stuff the empanadas. While your potatoes are baked, take the time to cut your pie dough into the perfect size empanada wrapper. Wrap these in plastic wrap and store them in the fridge for an easy project the next day.

When stuffing, use a fork to seal the edges on both sides to give that classic empanada fan. Don’t worry if some of the cheesy potatoes are squeezing out as long as the seal on the fan is tight. Freeze or refrigerate your appetizers until ready for cooking. Make a lot of these and just save for a rainy day or unexpected visitors. They make such a tasty treat to air fry, bake, or fry. This is by far one of my favorite ways to use up and store leftover potatoes.

After these are baked, they will stay crispy for hours. The buttery flakey pie crust will protect these from drying out and are great for a picnic or summer outdoor barbecue. Transfer these crispy empanadas to a foil tray covered with perforated foil to ensure the crust stays crisp.

I love the taste of these cheesy potatoes wrapped in pie crust. This is a quick method to take leftovers and repurpose them into something even better. If you have the time to make your dough or you can find store-bought empanada wrappers, try it out. It will get infinitely better.

Funeral Potato Empanadas

Yield(s): Makes 20

20m prep time

55m cook time

1h inactive

5.0

Rated by 1 reviewers

Allergens: Gluten, Milk

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Ingredients

• 1 package store-bought pie dough
• 4 cups frozen hash browns
• 2 cups shredded cheddar cheese
• 2 (10oz.) Cans Campbells cream of chicken soup
• 1 cup sour cream
• 5 – 6 cups vegetable oil at 350° F

Preparation

1. Preheat your oven to 350 °F and spray a 9×13 tray.
2. Mix the hash browns, cheddar cheese, cream of chicken and sour cream in a large mixing bowl until combined. Use a spatula to spread into the prepared 9×13 pan.
3. Bake for 40 – 45 minutes or until golden. Remove and scoop out half of the potatoes in a bowl and cool in the fridge for 1 hour.
4. Use a biscuit cutter to cut rounds into your prepared pie dough to make empanadas in the meantime, rolling extra dough out to create more empanada wraps.
5. Preheat oil or oven to 350 °F and start to fill your empanadas using a small ice cream scoop with chilled funeral potatoes. Fold over each filled empanada and use a fork to crimp the edges.
6. Fry for 2 – 3 minutes or bake in the oven for 20 – 22 minutes or until golden brown. Let cool on a wire rack and enjoy!

YUMMY BRAIDED BRIOCHE RECIPE

INGREDIENTS:

250ml (1 cup) milk
200ml (4/5 cup) mineral water
200ml (4/5 cup) vegetable oil
1 tbsp dry yeast
2 tbsp sugar
1/2 tsp salt
3 tbsp cocoa powder
625g (5 cups) flour
1 egg yolk

METHOD:

1. In a bowl mix together warm milk with sugar and yeast, and add in oil and mineral water.
2. Add in flour, divide the dough into two portions and add a little flour to the first portion and cocoa powder to
the second. Let the dough rise for 40 minutes.
3. Divide each portion into 4 pieces, roll it and top the white dough with the dark one and cut it into strips and
twist them, then roll up it and transfer to the baking pan.
4. Let the dough rise for 20 minutes more and spread with egg yolk.
5. Bake at 180’C (360’F) for 50-60 minutes.
6. Enjoy your Braided brioche.

Do you have oatmeal and bananas? Healthy dessert in 5 minutes! I lost 10 kg in a month!

Are you looking for a delicious and healthy dessert that you can whip up in just 5 minutes? Well, you’re in luck! In this article, we’ll be sharing an amazing recipe that combines the goodness of oatmeal and bananas to create a mouthwatering dessert that not only satisfies your sweet tooth but also helps you on your journey to a healthier you.

Ingredients:

1. 3.5 ounces (100 grams) of oat flakes.
2. 3/4 cup (200 milliliters) of milk.
3. 2 eggs.
4. A pinch of salt.
5. 1 teaspoon of vanillin.
6. 2 bananas.
7. 1 apple.
8. A baking pan (18 cm / 7 inches).
9. Cranberries.
10. 1.1 ounces (30 grams) of walnuts.

Step by Step Instructions:

Preheat the Oven

Begin by preheating your oven to 180°C/360°F. This ensures that your dessert bakes evenly and comes out perfectly golden brown.

Prepare the Ingredients

Gather all the ingredients listed above. The oat flakes, milk, eggs, salt, and vanillin will form the base of your dessert, while the bananas, apples, cranberries, and walnuts will add flavor and texture.

Mix the Dry Ingredients

In a large bowl, combine the oat flakes, a pinch of salt, and a teaspoon of vanillin. Mix them well to ensure even distribution.

Add the Wet Ingredients

In a separate bowl, beat the two eggs and add them to the dry mixture. Pour in the 200 ml of milk and stir until you have a smooth, creamy batter.

Slice the Fruits

Take the bananas and apple and slice them into thin pieces. These will be added to the dessert for a burst of natural sweetness and flavor.

Assemble the Dessert

Grease the baking pan (18 cm / 7 inches) to prevent sticking. Pour half of the oat mixture into the pan, spreading it evenly. Next, add a layer of sliced bananas and apples. Sprinkle some cranberries and walnuts on top for extra crunch and flavor. Repeat this process with the remaining oat mixture and fruit layers.

Bake to Perfection

Place the baking pan in the preheated oven and bake for approximately 40 minutes or until the top turns golden brown and the dessert is firm to the touch.

Conclusion

In just 5 simple steps, you can create a healthy and delicious oatmeal and banana dessert that is not only satisfying but also good for you. This dessert is a perfect treat for those looking to shed some extra pounds, as it’s low in calories and packed with fiber and nutrients. I personally lost 10 kg in a month by incorporating this dessert into my diet, and I believe you can achieve similar results. Give it a try, and you won’t be disappointed!

Peach Dream Cake Recipe

Ingredients

For the Dough

• 1 egg
• 100 g (1/2 cup) sugar
• 8 g (1 tablespoon) vanilla sugar
• Rind of 1 lemon (finely grated)
• 140 g (10 tablespoons) butter, softened
• 300 g (2 1/2 cups) plain flour
• 10 g (2 teaspoons) baking powder

For the Cream

• 400 ml (1 2/3 cups) milk
• 2 egg yolks
• 60 g (5 tablespoons) sugar
• 8 g (1 tablespoon) vanilla sugar
• 3 tablespoons cornstarch
• 3 tablespoons sour cream or mascarpone
• 30 ml (2 tablespoons) lemon juice

Other Ingredients

• 800 g (28 oz) peaches in syrup, drained
• 1 egg white (for brushing)
• Sliced almonds (for decoration)

Step-by-Step Instructions

1. Preparing the Dough

Start by beating the egg, sugar, and vanilla sugar together in a large bowl until the mixture becomes foamy and light. Add the grated rind of one lemon to infuse the dough with a refreshing citrus aroma. Add the softened butter and continue to beat until you achieve a smooth, creamy consistency.

Sift the flour and baking powder together to ensure even distribution of the leavening agent. Gradually add this dry mixture to the egg and butter mixture, stirring gently. Continue until a dough forms. The dough should be smooth and not sticky.

Divide the dough into two portions, making one slightly larger than the other. Roll out the larger portion into a circle and use it to line the bottom of a 25 cm (10 inch) cake tin. Make sure the dough fits snugly against the edges, then use a fork to pierce the base of the dough all over. This helps prevent bubbling during baking.

2. Making the Cream Filling

In a medium saucepan, combine the milk, egg yolks, sugar, and vanilla sugar. Whisk thoroughly until all the ingredients are fully mixed. Add the cornstarch and lemon juice to the milk mixture and continue to whisk until smooth and free of lumps.

Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens into a custard-like consistency. This process may take several minutes, so be patient and keep stirring to avoid burning or curdling.

Once thickened, remove the saucepan from the heat and allow the cream to cool slightly. After it has cooled, fold in the sour cream or mascarpone to add a rich, tangy flavor and extra creaminess to the filling.

3. Assembling the Cake

Spread the cooled cream filling evenly over the prepared dough in the cake tin, smoothing the surface with a spatula. Drain the peaches well, then slice them thinly. Arrange the peach slices over the cream filling in an even layer, covering the entire surface.

Roll out the smaller portion of the dough into a circle, just large enough to cover the top of the cake. Carefully place this dough over the peaches, gently pressing the edges to seal. Trim any excess dough if necessary.

4. Finishing Touches and Baking

Lightly beat the egg white until frothy, then brush it over the top layer of dough. This will give the cake a beautiful sheen when baked. Sprinkle a handful of sliced almonds over the top for a delightful crunch and an elegant finish.

Bake the cake in a preheated oven at 180°C (350°F) for about 30 minutes, or until the top is golden brown and the almonds are lightly toasted. The cake should be firm to the touch and the edges should be slightly pulling away from the tin.

5. Cooling and Serving

Allow the cake to cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely. This cake can be served warm or at room temperature, making it versatile for any setting.

Nutritional Information (Per Serving, Approximately 10 Servings)

• Calories: 320
• Protein: 5 g
• Carbohydrates: 45 g
• Sugars: 20 g
• Fat: 15 g
• Saturated Fat: 8 g
• Fiber: 2 g
• Sodium: 150 mg

Tips for Success

• Peach Selection: If using fresh peaches, poach them briefly in sugar syrup to soften before adding to the cake.
• Dough Handling: If the dough feels too soft to roll, chill it in the refrigerator for 10-15 minutes to make it easier to handle.
• Decoration: For an extra touch, dust the cooled cake with powdered sugar before serving or add a drizzle of honey for added sweetness.

Mini Donuts

Day and Night Cake: A Quick and Delicious Treat

Ingredients

• 220 g butter (softened)
• 220 g sugar (1 cup)
• 7 eggs (5 of them separated into yolks and whites)
• 300 g all-purpose flour (2 ½ cups)
• 1 pack baking powder (approximately 1 tablespoon or 15 g)
• 1 pack vanilla sugar (approximately 1 tablespoon or 15 g)
• Fat for greasing the baking tray
• 2 tablespoons cocoa powder
• ¼ liter hot milk (1 cup)

Step-by-Step Instructions

1. Preheat and Prepare the Baking Tray

Preheat your oven to 180°C (350°F). Grease a baking tray thoroughly with butter or non-stick spray to ensure the cake releases easily after baking.

2. Prepare the Cake Batter

In a large mixing bowl, beat the butter, sugar, vanilla sugar, 2 whole eggs, and 5 egg yolks until the mixture is light, fluffy, and pale in color. This creaming step incorporates air into the batter, contributing to the cake’s soft texture.

3. Incorporate the Dry Ingredients

Gradually add the flour and baking powder to the butter mixture. Mix until just combined, ensuring not to overwork the batter to keep it light.

4. Fold in the Egg Whites

In a separate clean, dry bowl, beat the 5 egg whites until stiff peaks form. This step is crucial as the beaten egg whites will help aerate the batter, making the cake light and fluffy. Gently fold the egg whites into the batter using a spatula, being careful not to deflate the mixture.

5. Divide and Color the Batter

Spread two-thirds of the batter evenly onto the prepared baking tray. In a separate bowl, mix the remaining one-third of the batter with 2 tablespoons of cocoa powder. This will create the chocolate portion of the cake. Using a spoon, place small heaps of the chocolate batter randomly over the vanilla batter on the tray. To achieve the characteristic “day and night” marbled effect, you can gently swirl the batters with a knife.

6. Bake the Cake

Place the tray in the preheated oven and bake for 20 to 30 minutes. Check for doneness by inserting a toothpick into the center of the cake; it should come out clean or with a few moist crumbs. The cake should be golden around the edges and slightly springy to the touch.

7. Add the Milk Soak

As soon as you take the cake out of the oven, carefully spoon ¼ liter of hot milk over the still hot cake. This step adds moisture and a tender crumb to the cake, enhancing its flavor and texture. Allow the cake to cool completely in the tray.

8. Optional: Chocolate Glaze for Extra Indulgence

For an extra decadent touch, spread a layer of  chocolate glaze over the cooled  cake. To make a simple glaze, melt 100 g of dark chocolate with 2 tablespoons of butter over low heat until smooth, then pour over the cake and spread evenly with a spatula. Allow the glaze to set before slicing and serving.

Nutritional Information (Per Serving)

• Servings: 20 pieces
• Calories: 220
• Total Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 75mg
• Sodium: 50mg
• Total Carbohydrates: 25g
• Dietary Fiber: 1g
• Sugars: 15g
• Protein: 4g

Baking Tips for Day and Night Cake

• Ensure Ingredients are at Room Temperature: This helps the ingredients combine more smoothly, especially the butter and eggs, resulting in a better cake texture.
• Beat Egg Whites to Stiff Peaks: This is crucial for achieving the light, airy structure of the cake. Make sure no yolk gets into the whites, and the bowl is clean and grease-free.
• Avoid Overmixing: When folding the egg whites into the batter, do so gently to retain the air you’ve incorporated.
• Customize the Swirl: For a more pronounced marbling effect, you can adjust how much you swirl the chocolate batter into the vanilla.

Storage and Serving Suggestions

• Storage: Store the cake in an airtight container at room temperature for up to 3 days. If you’ve added a chocolate glaze, keep the cake in the fridge to maintain the glaze’s consistency.
• Serving: This cake is versatile and pairs beautifully with a hot cup of coffee or tea. For an extra treat, serve with a dollop of whipped cream or a scoop of vanilla ice cream.