Category: quick and easy recipe

Fried Meat Pies

Ingredients:

For the Dough:

• • Flour – 600 g (about 5 cups)

• • Vegetable oil – 60 ml (about 4 tbsp)
  • Salt – 1 tsp
  • Hot water – 400 ml (about 1¾ cups)

For the Filling:

• • Minced meat – 450 g (about 1 lb, beef, lamb, or a mix)
  • Onion – 200 g (about 1 medium-sized onion, finely chopped)

• • Salt – 1 tsp
  • Black pepper – ½ tsp
  • Dried parsley and dill – 1 tsp each

• Water – 150 ml (about 2/3 cup)

For Frying:

• • Vegetable oil – 500 ml (about 2 cups, for deep frying)

Step-by-Step Instructions:

Step 1: Prepare the Dough

1. 1. Mix the Dry Ingredients: In a large mixing bowl, combine 600 g of flour and 1 tsp of salt. Stir well to ensure the salt is evenly distributed throughout the flour.
   2. Add the Oil and Water: Pour 60 ml of vegetable oil into the dry ingredients. Gradually add 400 ml of hot water (not boiling, but very warm) while mixing. The hot water helps to make the dough more pliable and easy to work with.

1. Knead the Dough: Knead the dough on a floured surface for about 8-10 minutes until it becomes smooth and elastic. It should not stick to your hands or the surface. If the dough is too sticky, add a little more flour, but be careful not to overdo it.
2. Rest the Dough: Once kneaded, cover the dough with a clean cloth or plastic wrap and let it rest for 30 minutes. This resting period allows the gluten in the flour to relax, making it easier to roll out the dough later.

Step 2: Prepare the Filling

1. 1. Chop the Onion: Finely chop 200 g of onion and add it to a bowl.
   2. Mix the Meat Filling: In the same bowl, combine the 450 g of minced meat (beef, lamb, or a mix) with the chopped onion, 1 tsp of salt, ½ tsp of black pepper, and 1 tsp each of dried parsley and dill.
   3. Add Water to the Filling: Pour in 150 ml of water and mix the filling well. The addition of water helps the meat filling stay moist during frying, giving the chebureki a juicy texture.

Step 3: Assemble the Chebureki

1. 1. Divide the Dough: Once the dough has rested, divide it into small portions about the size of a golf ball. This recipe should make about 10-12 chebureki.
   2. Roll Out the Dough: On a lightly floured surface, roll each dough ball into a thin circle about 20-25 cm (8-10 inches) in diameter. The dough should be thin, but not so thin that it tears easily.

1. Fill the Dough: Place a couple of spoonfuls of the meat filling on one half of each dough circle, leaving a border around the edges. Spread the filling evenly, but don’t overstuff the chebureki.
2. Seal the Chebureki: Fold the dough in half to cover the filling, forming a semicircle. Press the edges firmly together to seal the chebureki. You can use a fork to crimp the edges for an extra secure seal and a decorative touch.

Step 4: Fry the Chebureki

1. 1. Heat the Oil: In a deep frying pan, heat 500 ml of vegetable oil over medium-high heat. The oil should be hot enough for frying but not smoking. To test if the oil is ready, drop a small piece of dough into the oil. If it sizzles and bubbles, the oil is hot enough.
   2. Fry the Chebureki: Carefully place the chebureki in the hot oil, frying them in batches to avoid overcrowding the pan. Fry each cheburek for about 3-4 minutes per side, or until they are golden brown and crispy.
   3. Drain the Excess Oil: Once fried, remove the chebureki from the pan and place them on a plate lined with paper towels to drain any excess oil.

Step 5: Serve

1. 1. Serve Hot: Chebureki are best served hot and fresh out of the frying pan. Serve them with a side of sour cream, yogurt, or a dipping sauce of your choice.
   2. Optional Garnish: You can sprinkle the chebureki with fresh herbs like parsley or dill for a fresh, aromatic touch.

Cooking Tips:

• • Filling Variations: You can experiment with the filling by using lamb, beef, or even a mix of meats. You can also add other ingredients like grated cheese, mushrooms, or chopped greens to the filling for different flavor profiles.
  • Dough Thickness: It’s important to roll the dough thinly but not too thin, as overly thin dough may tear during frying. Aim for a thickness that is durable enough to hold the filling but still becomes crispy when fried.
  • Sealing the Edges: Make sure the edges are sealed tightly to prevent the filling from leaking out during frying. You can use a fork to crimp the edges or simply pinch them together with your fingers.

• Frying Temperature: The oil temperature is crucial for crispy chebureki. Make sure it’s hot enough before frying. If the oil is too cold, the dough will absorb too much oil and become greasy. If it’s too hot, the dough will brown too quickly on the outside while remaining undercooked inside.

Nutritional Facts (Per Serving – Based on 10 Chebureki):

• • Calories: 350 kcal
  • Protein: 15g

• • Fat: 25g
  • Carbohydrates: 20g
  • Fiber: 2g

• Sodium: 500mg

Herb-Infused Zucchini Delight

Ingredients:

• • 4 zucchini, sliced
  • 4 tomatoes, sliced
  • 1 liter water

• • Salt
  • Olive oil
  • Fresh basil leaves

• • 150g spinach, chopped
  • 100g cheese, grated (any melty cheese you like!)
  • 1 clove garlic, minced

• • Provençal herbs (to taste)
  • 200g mozzarella cheese, cubed
  • Marinara sauce (store-bought or your own recipe – see below)

• • 40g Parmesan cheese, grated
  • 1 onion, chopped
  • 3 cloves garlic, chopped

• • 1 red pepper, chopped
  • 200g cherry tomatoes, halved
  • Vegetable oil

• 3 tablespoons tomato paste
• Salt, pepper, paprika

Directions:

1. Prep the zucchini: Whisk salt into water and soak zucchini slices for 15-20 minutes. Drain and pat dry.

2. Layer the first half: Line a baking dish with baking paper. Drizzle olive oil and arrange half the zucchini slices. Top with basil, tomatoes, salt, pepper, and Provençal herbs.

3. Spinach and cheese layer: Mix chopped spinach, grated cheese, minced garlic, and Provençal herbs. Spread half over the vegetables.

4. Finish layering: Top with half the mozzarella cubes, marinara sauce, remaining zucchini, remaining spinach mixture, remaining mozzarella, and another layer of marinara sauce.

5. Bake: Sprinkle with Parmesan cheese and bake at 200°C for 30 minutes.

6. Sauté (optional): While the casserole bakes, heat oil in a pan. Sauté onion, garlic, and red pepper for a few minutes. Add cherry tomatoes, cook for a few more minutes, then stir in tomato paste, salt, pepper, and paprika. Blend the mixture into a sauce.

7. Assemble and bake again: After 30 minutes, take out the casserole. Top with the optional sautéed sauce and bake another 10-15 minutes, or until bubbly and golden brown.

8. Serve and enjoy! Let cool slightly before serving.

Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes | Kcal: 320 kcal | Servings: 6 servings

Tips and Tricks:

1. Use Fresh Ingredients: Fresh zucchini, tomatoes, and basil make a big difference in the flavor of this dish. Try to get the freshest produce available.

2. Cheese Selection: For a richer flavor, use a combination of cheeses. Mozzarella adds a great melty texture, while Parmesan provides a nice sharpness.

3. Layering Technique: Be sure to layer the ingredients evenly to ensure each bite is packed with flavor. Press down gently after each layer to compact the ingredients.

4. Homemade Marinara: For an extra homemade touch, prepare your own marinara sauce. Sauté onions and garlic in olive oil, add crushed tomatoes, and simmer with salt, pepper, and a pinch of sugar for 20 minutes.

5. Herb Varieties: Feel free to experiment with different herbs. Thyme, oregano, or rosemary can add unique flavors to the dish.

6. Leftovers: This casserole tastes even better the next day. Store leftovers in an airtight container in the fridge and reheat in the oven or microwave.

7. Serving Suggestion: Pair this casserole with a light green salad and crusty bread for a complete meal.

8. Vegan Option: To make this dish vegan, use plant-based cheese and ensure your marinara sauce is free of animal products.

Baked Broccoli with Mozzarella and Cherry Tomatoes

Ingredients:

• 3–4 broccoli florets
• Salt, to taste
• Provence spices, to taste
• 200 g (7 oz) cherry tomatoes
• 2 cloves garlic, minced
• Salt and ground black pepper, to taste
• Olive oil, for drizzling
• 200 g (1 cup) grated mozzarella cheese
• 6 large slices mozzarella cheese

Preparation:

Before we dive into the full preparation, let’s take care of a few crucial steps that will make the dish easier to assemble and ensure perfect results.

1. Steam the Broccoli: Begin by steaming the broccoli florets until they are tender but still firm. This should take around 5-7 minutes. They should maintain their bright green color and slight crunch.
2. Prepare the Tomatoes: While the broccoli steams, cut the cherry tomatoes in half and place them in a bowl. Add the minced garlic, a pinch of salt, ground black pepper, and a drizzle of olive oil. Stir well and let the mixture rest for about 10 minutes. This marination enhances the flavor of the tomatoes, infusing them with a savory garlic aroma.

Step-by-Step Instructions:

Now, let’s move on to assembling and baking this delicious dish.

1. Preheat the Oven:

Preheat your oven to 200°C (400°F) to ensure it’s fully heated by the time your dish is ready to bake.

2. Prepare the Baking Mold:

Lightly drizzle olive oil onto a baking dish or mold. Spread it evenly to prevent any sticking while the dish bakes.

3. Arrange the Broccoli:

Take your steamed broccoli and arrange it evenly in the prepared baking mold. Season it with a pinch of salt and Provence spices. These aromatic herbs (such as thyme, rosemary, basil, and marjoram) will complement the flavors of the vegetables beautifully.

4. Add the Marinated Tomatoes:

Once the broccoli is set, distribute the marinated cherry tomatoes evenly across the dish. Make sure each section of broccoli gets some of the flavorful tomatoes to ensure each bite is a perfect mix of textures and tastes.

5. Top with Mozzarella Cheese:

Now, sprinkle the grated mozzarella cheese generously over the broccoli and tomatoes. The grated cheese will melt into every nook and cranny of the dish, adding a creamy layer of flavor. For extra indulgence, lay the large slices of mozzarella cheese on top of the grated cheese, ensuring a gooey, golden finish once baked.

Baking the Delight:

Place the baking mold in the preheated oven and bake for about 15 minutes. Keep an eye on the dish, as you want the cheese to melt completely and turn golden brown. The edges should be slightly crispy, and the aroma of baked cheese and garlic should fill the kitchen.

Once the cheese is golden and bubbly, remove the dish from the oven. Allow it to cool for a few minutes before serving to let the flavors settle and the cheese firm up slightly.

Serving Suggestions:

This baked broccoli dish can be served as a hearty side or as a light main course. Pair it with crusty  bread or a simple green salad for a complete meal. The combination of rich mozzarella, sweet tomatoes, and tender broccoli will satisfy both vegetarians and non-vegetarians alike.

Nutritional Information:

• Servings: 4
• Calories per serving: 280 kcal
• Protein: 18 g
• Fat: 18 g
• Carbohydrates: 10 g
• Fiber: 3 g
• Calcium: 350 mg

Cheesy Potato Patties with Sesame Crust

Ingredients:

• • Boiled potatoes – 400 g (boiled in salted water until done)

• • Cheese – 100-130 g (any type that melts well, like mozzarella, cheddar, or gouda)
  • Ground black pepper – to taste
  • Egg – 1 large

• • All-purpose flour – 3-4 tablespoons (plus extra for rolling out the dough)
  • Sesame seeds – 1 tablespoon
  • Vegetable oil – for frying

Step-by-Step Instructions:

1. Boil the Potatoes:

• Start by peeling the potatoes and cutting them into even-sized chunks. Boil them in salted water until fully cooked, which usually takes about 15-20 minutes.
• Drain the potatoes and let them cool slightly before mashing. Make sure they are mashed smoothly, without lumps.

2. Prepare the Cheese:

• • Grate the cheese of your choice and set it aside. You can use mozzarella for a gooey center, cheddar for a sharp flavor, or gouda for a nutty taste.

• The cheese will be mixed into the potato mixture, adding a rich, cheesy texture.

3. Make the Potato Dough:

• • In a large mixing bowl, combine the mashed potatoes with the grated cheese. Add the egg and ground black pepper to taste.
  • Gradually mix in the flour, starting with 3 tablespoons. You may need to add an additional tablespoon if the dough is too sticky.

• The dough should be soft but firm enough to hold its shape. If it’s too sticky, sprinkle in a little more flour.

4. Shape the Patties:

• • Lightly flour a work surface and your hands. Divide the potato dough into equal portions, about the size of a golf ball.
  • Flatten each ball slightly into a patty shape, about 1 cm thick. You can make them smaller or larger depending on your preference.

• Once all the patties are formed, dip each one into the sesame seeds, coating one side of the patty for an added crunch.

5. Fry the Patties:

• • Heat a generous amount of vegetable oil in a large skillet over medium heat. The oil should be hot but not smoking.
  • Fry the patties sesame-side down first for about 3-4 minutes, or until the sesame seeds are golden and crispy.

• Carefully flip the patties and cook for another 2-3 minutes on the other side until both sides are golden brown and the patties are heated through.
• You may need to fry the patties in batches, depending on the size of your skillet.

6. Serve:

• • Once the patties are golden and crispy, transfer them to a plate lined with paper towels to drain any excess oil.

• Serve hot with your favorite dipping sauce, such as sour cream, garlic aioli, or ketchup. These patties also pair wonderfully with a fresh salad or grilled vegetables for a light meal.

Cooking Tips:

• • Cheese Selection: You can use a variety of cheeses depending on your taste preference. Mozzarella provides a soft, gooey center, while cheddar gives a sharper flavor. A mix of cheeses can also add depth to the dish.
  • Shaping the Patties: If the dough is too sticky, dust your hands with flour while shaping the patties. Make sure to keep the patties evenly sized for even cooking.

• Frying Temperature: Fry the patties on medium heat to ensure they cook through evenly without burning. If the oil is too hot, the outside will brown too quickly while the inside remains undercooked.
• Alternative Coatings: While sesame seeds add a delicious crunch, you can also experiment with breadcrumbs or crushed cornflakes for different textures.

Storage:

• • Refrigeration: Store leftover potato patties in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over medium heat or in the oven until heated through.

• Freezing: These patties freeze well. Place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. To reheat, thaw in the refrigerator overnight and fry or bake until crispy.

Nutritional Facts (per serving):

• • Calories: 180 kcal
  • Protein: 7 g

• • Fat: 8 g
  • Carbohydrates: 20 g
  • Fiber: 2 g

• Sodium: 350 mg