Category: healthy food

Cheesy Baked Potato and Vegetable Casserole

Ingredients:

3 large potatoes
1 onion
1 carrot
1 bell pepper
2 tomatoes
2 eggs
1/2 cup liquid yogurt (125 ml / 4.3 fl. oz.)
4 tablespoons flour (100 g / 3.5 oz.)
150 grams cheese (5.3 oz)
Parsley, chopped
Italian herbs, to taste
Salt, to taste
Black pepper, to taste
Sunflower oil, for frying

Directions:

Prepare the potatoes:

Peel and slice the potatoes.

Soak them in water for 15 minutes, then drain.
Sauté the onion:

Chop the onion and fry in sunflower oil until transparent.
Add the carrot:

Grate the carrot and add it to the pan with the onions. Fry lightly until softened.
Prepare the batter:

In a large bowl, beat the eggs. Add the liquid yogurt, flour, Italian herbs, salt, and black pepper. Mix well.
Combine potatoes and batter: Add the drained potatoes to the batter mixture and stir until the potatoes are well coated.
Bake the base

: Pour the potato mixture into a greased baking dish. Bake in a preheated oven at 180°C (356°F) for 25 minutes.
Prepare the peppers and tomatoes: While the base is baking, cut the bell pepper and tomatoes into thin slices.
Top the casserole

: After 25 minutes, remove the baking dish from the oven. Top with sliced bell peppers, tomatoes, and grated cheese.
Final bake: Return the baking dish to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish and serve: Sprinkle with chopped parsley before serving.
Serving Suggestions:

Serve with a side salad for a complete meal.
Pair with crusty bread to soak up any extra sauce.
Cooking Tips:

Make sure to soak the potatoes to remove excess starch and ensure they cook evenly.
Adjust the seasoning to your taste preference.
Nutritional Benefits:

Potatoes provide vitamins C and B6, potassium, and fiber.
Carrots and bell peppers add vitamins A and C, as well as antioxidants.
Cheese adds calcium and protein.
Dietary Information:

Vegetarian: This recipe is suitable for vegetarians.
Gluten-Free Option: Use a gluten-free flour blend if needed.
Storage:

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 180°C (356°F) until warmed through, or microwave for 1-2 minutes.
Why You’ll Love This Recipe:

It’s easy to prepare with simple, wholesome ingredients.
The casserole is cheesy, hearty, and full of flavorful vegetables.
Perfect for any meal, it’s a versatile dish that can be enjoyed by the whole family.
Conclusion:

This Cheesy Baked Potato and Vegetable Casserole is a delicious and nutritious dish that’s perfect for any occasion. Enjoy the comforting flavors and creamy texture, and share this delightful bake with your loved ones!

Hearty Ground Beef and Potato Soup

Ingredients

For the Broth:

• Carrot: 1, peeled and chopped
• Onion: 1, halved
• Peppercorns: 1 tsp
• Bay Leaves: 3
• Water: 2 liters (approx. 8 cups)

For the Soup Base:

• Onion: 1, finely chopped
• Olive Oil: 2 tbsp
• Carrot: 1, peeled and grated
• Ground Beef: 450 g (approx. 1 lb)
• Garlic: 3 cloves, minced
• Tomato Paste: 2 tbsp
• Potatoes: 2, peeled and diced
• Salt and Black Pepper: To taste

For the Garlic Bread:

• Bread: 3 slices
• Olive Oil: 2 tbsp
• Garlic: 5 cloves, minced
• Dill: 1 tbsp, chopped
• Parsley: 1 tbsp, chopped
• Spice Blend: Your choice (e.g., Italian seasoning, paprika)
• Salt and Black Pepper: To taste

Instructions

1. Prepare the Broth

• Cook the Broth: In a large pot, add 1 chopped carrot, 1 halved onion, 1 tsp peppercorns, and 3 bay leaves. Pour in 2 liters of water and cover the pot. Bring it to a boil, then reduce the heat and let it simmer for about 20 minutes. This will create a flavorful base for your soup.

2. Prepare the Soup Base

• Sauté Vegetables: In a separate pan, heat 2 tbsp of olive oil over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 5 minutes.
• Add Carrots and Beef: Add the grated carrot to the pan and cook for an additional 2-3 minutes. Stir in the ground beef, seasoning with salt and black pepper. Cook until the meat is browned and fully cooked through.
• Add Garlic and Tomato Paste: Stir in the minced garlic and 2 tbsp of tomato paste. Lower the heat and let the mixture simmer for about 10 minutes, allowing the flavors to meld together.

  3. Cook the Soup

  • Strain the Broth: After the broth has simmered, remove the carrot, onion, and bay leaves from the pot using a slotted spoon. Discard these ingredients as they have served their purpose of flavoring the broth.
  • Cook Potatoes: Add the diced potatoes to the broth and bring it to a boil again. Cook until the potatoes are tender, about 10-15 minutes.
  • Combine with Beef Mixture: Stir the cooked beef mixture into the soup and let it cook for an additional 5-10 minutes to blend all the flavors.

  4. Prepare the Garlic Bread

  • Preheat Oven: Preheat your oven to 180°C (350°F).
  • Bake Bread: Place the bread slices on a baking tray and bake for about 15 minutes, or until golden and crispy.
  • Prepare Garlic Spread: In a small bowl, mix the minced garlic, 2 tbsp olive oil, chopped dill, chopped parsley, and your spice blend of choice. Add salt and black pepper to taste.
  • Finish Bread: Once the bread is ready, remove it from the oven and spread the garlic-herb mixture over each slice while it’s still warm. The heat from the bread will help the flavors to infuse.

  5. Serve

  • Garnish and Serve: Serve the soup hot, garnished with fresh dill if desired. Pair it with the fragrant garlic bread for a complete, hearty meal that’s sure to satisfy.

  Nutrition Information

  • Servings: 4
  • Calories: Approximately 480 kcal per serving (including garlic bread)
  • Protein: 28g
  • Fat: 24g
  • Carbohydrates: 40g
  • Fiber: 6g
  • Sugar: 7g
  • Sodium: 900mg

  This Hearty Ground Beef and Potato Soup is a fulfilling and nutritious meal that combines the richness of ground beef with the comforting flavors of potatoes and aromatic vegetables. The homemade garlic bread adds a wonderful crunch and a burst of flavor, making this meal perfect for any occasion. Enjoy the warmth and comfort of this hearty soup with your loved ones!

Homemade Cheese 10 Times Cheaper Than Store-Bought

Ingredients:

A small box of cornstarch – 200 g
A jar of butter or margarine – 250 g
2 packets of grated Parmesan cheese – 100 g
A pinch of salt
1 liter of milk

Preparation:

1. First, mix the milk, cheese, and cornstarch without heating, just to eliminate lumps by stirring a little.

2. Then add the butter, turn on the heat, and stir until it melts completely.

3. Continue stirring until the cheese reaches the desired point, i.e., when it easily detaches from the pan.

4. Then put it in a container (usually, we use glass dishes or ice cream boxes) and wait for it to cool.

 

Quick and Creamy Homemade Ice Cream Recipe | Only 4 Ingredients!

Whip up a batch of deliciously creamy homemade ice cream with just 4 simple ingredients! This easy recipe yields a wonderfully smooth and satisfying treat.

Introduction: Indulge in the creamy goodness of homemade ice cream with our quick and easy recipe! With just four simple ingredients, you can create a batch of irresistibly smooth and creamy ice cream that will rival any store-bought treat. Whether you’re craving a refreshing dessert on a hot day or simply looking for a delicious sweet treat, this homemade ice cream recipe is sure to satisfy. Let’s dive into how to make this creamy delight that’s bound to become a family favorite.

Ingredients:

• 2 cups heavy cream
• 1 can (14 ounces) sweetened condensed milk
• 1 teaspoon vanilla extract
• Your choice of mix-ins (chocolate chips, crushed cookies, fruit, etc.) – optional

Instructions:

1. In a large mixing bowl, whip the heavy cream until stiff peaks form. You can use an electric mixer or do this by hand.
2. In a separate bowl, combine the sweetened condensed milk and vanilla extract. Mix until well combined.
3. Gently fold the sweetened condensed milk mixture into the whipped cream. Be careful not to deflate the whipped cream; fold until the mixture is smooth and well incorporated.
4. If desired, fold in your chosen mix-ins, such as chocolate chips or crushed cookies.
5. Pour the ice cream mixture into a lidded container or a loaf pan, spreading it out evenly.
6. Cover the container with a lid or plastic wrap and freeze for at least 6 hours or overnight.
7. Once fully frozen, your easy and creamy homemade ice cream is ready to be scooped and enjoyed!

How to bake scones easily and perfectly

To bake Scones you will need :

3 ¼ cup plain flour
1 cup unsalted butter very cold
1 cup buttermilk (very cold)
2tspn baking powder
¼ tsp bicarbonate of soda
1tsp salt
3 tspn granulated sugar

How to bake scones :

Add flour ,salt, sugar, baking powder, bicarbonate of soda in a mixing bowl combine with a fork
Grate the butter using a kitchen grater inside the dry ingredients mixture, use a fork to combine until you reach bread crumbs like mixture .
Place the bowl in the refrigerator for about 15minutes
Remove from the refrigerator and add very cold buttermilk gradually and at the same time mixing with a fork.
Add about 1 tblspn of flour on your working surface and pour your dough ( that is not fully combined at this point but don’t add any extra buttermilk)
Use your hands to mix the dough, eventually it will combine and form a rectangle
Use a dough cutter and cut the rectangle into half, Place the other half on top of the other, and roll into a 1 cm thick rectangle using a rolling pin
Now take your biscuit cutter, cut into desired shapes.
Brush with milk before baking into a preheated oven of 180degrees for about 20 to 25mins.
Now you know How to bake scones
Enjoy your English Scones.

Baked Cauliflower with Cheese and Herb Sauce

Ingredients

For the Cauliflower:

• Cauliflower: 1, divided into florets
• Lemon: 3 slices
• Fresh Dill: 2 sprigs
• Hard Cheese: Amount to taste, grated (e.g., Parmesan)
• Semi-Hard Cheese: Amount to taste, grated (e.g., Cheddar or Gruyère)
• Rosemary: To taste
• Salt: To taste

For the Sauce:

• Butter: 150 g (5.3 oz)
• Milk: 250 ml (8.5 fl oz)
• Flour: Around 2 tablespoons, to thicken the sauce
• Salt: To taste
• Black Pepper: To taste
• Nutmeg: To taste
• Garlic: 4 cloves, minced

Instructions

1. Prepare the Cauliflower

• Divide the Cauliflower: Start by dividing the cauliflower into florets. Cut the florets into bite-sized pieces for even cooking.
• Cook the Cauliflower: Place the sliced cauliflower in a tall pot with plenty of water. Add 3 slices of lemon and 2 sprigs of fresh dill. These additions will infuse the cauliflower with a fresh, zesty flavor. Cover the pot with a lid and cook for 5 minutes until the cauliflower is slightly tender but still firm.

2. Prepare the Sauce

• Melt the Butter: In a saucepan, melt 150 g of butter over low heat. Once melted, add 2 tablespoons of flour and stir continuously to create a smooth roux. This will thicken the sauce.
• Add Milk and Seasonings: Gradually pour in 250 ml of milk while whisking to avoid lumps. Continue to cook on low heat, stirring constantly, until the sauce thickens.
• Season the Sauce: Season the sauce with a pinch of salt, black pepper, and a dash of nutmeg for warmth. Add the minced garlic and continue to cook for another 2 minutes to allow the flavors to meld together.

  3. Assemble the Dish

  • Drain the Cauliflower: Once the cauliflower is cooked, drain it thoroughly and place it in a baking dish.
  • Add the Cheese and Sauce: Sprinkle a generous handful of grated hard cheese (like Parmesan) over the cauliflower. Add a pinch of rosemary for an aromatic touch. Pour the prepared sauce evenly over the cauliflower.
  • Top with More Cheese: Sprinkle a handful of grated semi-hard cheese (like Cheddar or Gruyère) over the top. This will melt beautifully and form a golden crust.

  4. Bake the Cauliflower

  • Preheat the Oven: Preheat your oven to 200°C (390°F).
  • Bake: Place the baking dish in the preheated oven and bake for 15 minutes or until the cheese is melted and golden brown.

  5. Serve

  • Serve Hot: Remove the baked cauliflower from the oven and let it cool slightly before serving. This dish is best enjoyed hot, with the cheese bubbly and the cauliflower tender.

  Nutrition Information

  • Servings: 4
  • Calories: Approximately 350 kcal per serving
  • Protein: 12g
  • Fat: 28g
  • Carbohydrates: 14g
  • Fiber: 4g
  • Sugar: 5g
  • Sodium: 600mg

  This Baked Cauliflower with Cheese and Herb Sauce is a delicious and satisfying dish that brings out the best in simple ingredients. The combination of creamy sauce, melted cheese, and tender cauliflower makes it a perfect choice for a cozy dinner. Enjoy this dish with your loved ones, and watch it quickly become a new favorite in your household!

The Key to the Ideal Pastry Cream

The Key to the Ideal Pastry Cream
Ingredients

480 ml (2 cups) whole milk
1/2 cup (100 g) granulated sugar, divided
1 vanilla bean or 1 tsp vanilla extract
5 large egg yolks
30 g (1/4 cup) cornstarch
2 tbsp (30 g) unsalted butter, finely chopped

Instructions

Prepare the Milk Mixture:

In a medium saucepan, combine the whole milk with half of the granulated sugar (1/4 cup).
Add the seeds from the vanilla bean or, if using vanilla extract, add it later.
Set the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to dissolve the sugar.

Prepare the Egg Mixture:

In a separate bowl, whisk together the egg yolks, the remaining 1/4 cup of granulated sugar, and the cornstarch until the mixture is creamy and pale, about 2-3 minutes.

Temper the Eggs:

When the milk mixture is hot, gradually add about one-third of it to the egg mixture, whisking continuously to prevent curdling.
Pour the tempered egg mixture back into the saucepan with the remaining hot milk.

Cook the Pastry Cream:

Return the saucepan to medium heat, whisking continuously until the mixture thickens and starts to bubble, about 2-3 minutes.
Once it begins to boil, continue cooking for 1-2 minutes to ensure the cornstarch is fully cooked.

Finish the Pastry Cream:

Remove the saucepan from the heat and immediately whisk in the butter and any vanilla extract if a vanilla bean wasn’t used.
Strain the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps or bits of cooked egg.
Press a piece of plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming.
Allow the pastry cream to cool to room temperature, then refrigerate until thoroughly chilled, at least 2 hoursUse Fresh Ingredients: Fresh milk, eggs, and butter significantly enhance the flavor and texture of your pastry cream.
Whisk Continuously: To ensure a smooth texture, whisk continuously while cooking to prevent lumps.
Strain the Cream: Straining the pastry cream guarantees a silky smooth texture, free from any cooked egg bits.
Proper Cooling: Applying plastic wrap directly to the surface of the pastry cream prevents a skin from forming, which can affect the texture.

Bread in 10 Minutes! No Oven Required! The Tastiest I’ve Ever Eaten! Anyone Can Do It

Bread has been a staple in human diets for thousands of years. It’s a symbol of nourishment, comfort, and tradition. However, in today’s fast-paced world, not everyone has the time to wait for dough to rise and bake in an oven. That’s where this incredible recipe comes in – bread in just 10 minutes, without an oven! This method is not only quick and easy but also results in the most delicious bread you’ve ever tasted. Perfect for beginners and experienced bakers alike, this recipe will revolutionize your kitchen routine.

Ingredients

• 17 oz (480 g) plain flour
• 7.8 oz (220 g) white yogurt
• 6.8 fl oz (200 ml) water
• 2 teaspoons (10 g) baking powder
• 1 teaspoon oil
• 1 teaspoon salt
• 3.5 oz (100 g) butter
• Parsley (to taste)

Step-by-Step Instructions

1. Preparing the Dough

Start by pouring the white yogurt into a large mixing bowl. Add 200 ml of water and 1 teaspoon of salt, then whisk everything thoroughly until you achieve a smooth, thin liquid. This mixture serves as the base for your dough.

Next, sift plain flour through a fine sieve to ensure there are no lumps. Gradually add the sifted flour and 2 teaspoons of baking powder to the yogurt mixture. Mix with your hands until you form a cohesive and slightly sticky dough.

Add 1 teaspoon of vegetable oil to the dough and continue kneading. The oil helps to make the dough more manageable and prevents it from sticking to your hands and the bowl. Knead until the dough is smooth and elastic, forming it into a round loaf.

2. Shaping the Dough

Sprinkle a little plain flour on your work surface and turn the dough out onto it. Lightly flour the surface of the dough and use your hands to spread it into a flat pancake. Divide the dough into two equal pieces.

Roll each piece out with a rolling pin and then cut each into five smaller pieces, giving you a total of ten dough portions. Shape each portion into a small ball. Place these dough balls on a floured plate and cover them with cling film to prevent them from drying out as you work.

3. Rolling the Pancakes

Take one dough ball, dust it with a bit of plain flour, and flatten it with your hands. Use a rolling pin to roll it into a thin pancake with a diameter of about 10 to 12 centimeters. Set it aside and repeat the process with the remaining dough balls. Ensure the unused dough balls are covered with cling film to keep them moist.

4. Cooking the Bread

Heat a dry, shallow pan over medium heat. Once the pan is hot, place as many of the rolled-out dough pancakes as can fit without overlapping. Let them cook for about a minute. When the dough starts to harden, flip them to the other side. As they cook, the pancakes will begin to puff up and form fluffy loaves.

Continue to move and turn the pancakes in the pan to ensure they cook evenly and don’t burn. Once they are golden brown and cooked on both sides, remove them from the pan.

5. Finishing Touches

Melt the butter and mix it with freshly chopped parsley. Generously spread this mixture on both sides of each cooked pancake. The butter adds richness, while the parsley provides a fresh, herby flavor that complements the bread perfectly.

Serving Suggestions

These quick and easy bread patties are incredibly versatile. Serve them warm as a side to soups and salads, use them as a base for sandwiches, or enjoy them on their own with a bit of honey or jam. They are perfect for any meal of the day and can be stored in an airtight container for a couple of days, making them a convenient option for busy schedules.

Conclusion

This 10-minute bread recipe is a testament to how simple ingredients and quick methods can produce extraordinary results. Whether you’re a novice cook or an experienced baker, this recipe will become a go-to in your kitchen repertoire. Not only is it fast and easy, but it’s also incredibly tasty and versatile, ensuring that you always have fresh, homemade bread at your fingertips.