Saute cauliflower rice: Cook the riced cauliflower in a nonstick skillet over medium heat for 6 to 8 minutes, or until it turns translucent. Drying out the cauliflower is greatly aided by this crucial step.

Mix the ingredients for the crust in a big basin. Add the cooked cauliflower, egg, shredded cheese, dried oregano, and dried basil. It’s okay if the cheese melts a little bit during this process.To make the crust, grease or line a pizza stone or baking sheet with parchment paper and olive oil. Form the dough into a circle by spreading it out evenly on the baking sheet. It should have a thickness of roughly 1/4 inch.

Ingredients:

1 zucchini, grated
1/2 young cabbage, finely shredded
2 tablespoons olive oil
1 carrot, grated
Salt, to taste
1 onion, finely chopped
2 chicken eggs
Pepper, to taste
2 tablespoons flour
1 cup rice
2 cups water
Green onions, chopped

Directions:

Heat 1 tablespoon of olive oil in a pan over medium heat.
Add the grated zucchini, shredded young cabbage, and grated carrot. Season with salt and sauté for 5 minutes.

In the same pan, add the chopped onion and continue to sauté for another 5 minutes until the vegetables are softened.
In a bowl, beat the eggs with pepper and salt. Add the mixture to the pan with sautéed vegetables and stir gently until the eggs are cooked.
Stir in the flour until well combined.
Add the rice and water to the pan. Bring to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes or until the rice is cooked and the liquid is absorbed.
Garnish with chopped green onions before serving.

Serving Suggestions:

Serve hot as a main dish or side dish with a fresh salad or yogurt. This dish pairs well with grilled chicken or fish for a complete meal.

Cooking Tips:

Ensure the zucchini, young cabbage, and carrots are grated finely to cook evenly and blend well with the rice.
Adjust seasoning according to personal preference.
Keep the pan covered while simmering the rice to ensure even cooking.
Use a non-stick pan to prevent sticking and ensure easy cleanup.

Nutritional Benefits:

Zucchini provides vitamins B, C, K, and minerals like potassium and magnesium.
Young cabbage is rich in vitamins C and K, and dietary fiber.
Eggs offer protein and essential nutrients.
Carrots add beta-carotene and fiber.
Rice provides carbohydrates for energy.

Dietary Information:

Suitable for vegetarians.
Can be made gluten-free by using gluten-free flour.
This dish is low in calories and high in vitamins and minerals.
Storage:

Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently on the stove or in the microwave, adding a splash of water if needed to maintain moisture.

HOW TO MAKE STRAWBERRY BOMBS :

Stir the sugar, yeast, and milk together in a medium bowl until the yeast is dissolved.

Whisk in egg.

Add the flour and salt, and then use a spatula to start mixing the dough.

Then keep working it with your hands until you get a dough that can stretch.

Add softened butter and continue to knead the dough until the butter is completely incorporated.

The dough should be rolled into a ball, covered with plastic wrap or a kitchen towel, and allowed to rise for an hour.

Make eight balls out of the dough by dividing it into eight pieces. For 30 minutes, cover and allow to sit.

Ingredients:

1 1/2 cups (150 g) rolled oats
1 cup (90 g) walnuts, chopped
2 medium apples, peeled, cored, and chopped
1/4 cup (60 ml) water
1/4 teaspoon cinnamon
1 teaspoon maple syrup
1/4 cup (60 ml) coconut oil or melted butter
1 tablespoon cocoa powder (optional)

Directions:

Preheat Oven: Preheat your oven to 180°C (360°F).
Mix Ingredients: In a large bowl, combine rolled oats, chopped walnuts, chopped apples, water, cinnamon, and maple syrup. If using, add the cocoa powder. Mix well.
Add Oil or Butter: Stir in the melted coconut oil or butter until everything is well-coated.
Bake: Pour the mixture into a greased baking dish. Bake for 25-30 minutes or until the top is golden brown and the apples are tender.

Serving Suggestions:

Serve warm with a scoop of vanilla ice cream or a dollop of Greek yogurt.
Drizzle with additional maple syrup for extra sweetness.
Cooking Tips:

For a crunchier topping, sprinkle extra walnuts on top before baking.
If you prefer a softer texture, cover the baking dish with foil during the first half of the baking time.
Nutritional Benefits:

Oats provide fiber and essential nutrients that support heart health.
Walnuts are rich in healthy fats and antioxidants.
Apples add natural sweetness and a dose of vitamin C.
Dietary Information:

This recipe is vegetarian and can be made vegan by using coconut oil instead of butter.
Nutritional Facts (per serving, assuming 6 servings):

Calories: 220
Total Fat: 15g
Saturated Fat: 7g
Cholesterol: 0mg (with coconut oil)
Sodium: 10mg
Total Carbohydrate: 20g
Dietary Fiber: 4g
Sugars: 6g
Protein: 4g
Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven or microwave before serving.
Can be frozen for up to 1 month; thaw in the refrigerator before reheating.

Ingredients

Onion: 1, diced
Carrots: 2-3, grated
Young Beetroots: 3, grated
Olive Oil: For cooking
Salt: To taste
Black Pepper: To taste
Ketchup: 1 tablespoon
Dried Garlic: To taste
Water: A splash
Sugar: ½ teaspoon
Walnuts: 30 grams (2 tablespoons), chopped

Directions

Heat the Oil:
In a large skillet, heat a generous amount of olive oil over medium heat.

Sauté the Onion:
Add the diced onion to the skillet and sauté until translucent.

Add Vegetables:
Add the grated carrots and beetroots to the skillet. Stir to combine.

Season and Cook:
Season with salt, black pepper, and dried garlic. Add ketchup, sugar, and a splash of water. Stir well.
Cover the skillet and cook over low heat for 20-25 minutes, stirring occasionally, until the vegetables are tender.

Finish with Walnuts:
Once cooked, stir in the chopped walnuts.

Serve:
Serve warm and enjoy!

Serving Suggestions
Enjoy this dish as a warm side to complement a main course like grilled chicken or roasted fish.
Serve over a bed of quinoa or rice for a hearty meal.

Pair with a simple green salad for a balanced plate.

Cooking Tips
For added flavor, try toasting the walnuts before adding them to the skillet.
Adjust the sweetness and seasoning to your preference by adding more sugar or spices.
If the mixture seems too dry, add a little more water or olive oil as needed.

Nutritional Benefits
Beetroots: Rich in antioxidants, vitamins, and minerals that support overall health.
Carrots: Packed with beta-carotene and vitamin A, which are beneficial for vision and skin health.
Walnuts: Provide healthy fats, protein, and omega-3 fatty acids.

Ingredients:

For the Caramelized Bananas:

1/2 cup unsalted butter
3/4 cup brown sugar
4-5 ripe bananas, halved lengthwise.

For the Chocolate Cake:

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract.
1/2 cup hot water.

Instructions:

Preheat Oven:
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.

Caramelize the Bananas:
In a medium saucepan, melt the butter over medium heat.
Add the brown sugar and stir until dissolved and bubbly.

Pour the caramel mixture into the bottom of the prepared cake pan.

Arrange the banana halves, cut side down, over the caramel in a single layer.

Prepare the Chocolate Cake Batter:
In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt.
Add the buttermilk, vegetable oil, eggs, and vanilla extract. Beat until well combined.
Gradually add the hot water, mixing until the batter is smooth.

Assemble the Cake:
Pour the chocolate cake batter evenly over the caramelized bananas in the cake pan.

Bake the Cake:
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove from the oven and let the cake cool in the pan for about 10 minutes.

Invert the Cake:
Run a knife around the edges of the cake to loosen it from the pan.
Place a serving plate upside down over the pan, then carefully invert the cake onto the plate.
Let the cake sit for a few minutes before lifting the pan off.

Serve:

Serve the cake warm or at room temperature. Optionally, you can top it with whipped cream or vanilla ice cream.

Enjoy your homemade banana upside-down chocolate cake!

Cumin cheese bread

While the shops offer good prices for caraway cheese, we bake delicious breakfast cheesecakes.

When you offer this warm, freshly baked No Knead Cumin Cheese Bread to your guests and family, watch as their faces light up with surprise. They will be amazed by this delicious bread that looks artisanal. The most difficult aspect, in my opinion, is waiting for the dough to rise overnight. Rest is simple. Enjoy creating this! Get your significant other or children involved, and believe me when I say that this recipe is nearly impossible to mess up!

Ingredients:

• • 200 g of curdled skim milk

• •  Two egg whites or 80 grams of egg white
  •  45 g of whole grain flour (I use corn; the quantity varies based on the curd’s moisture level).
  •  Baking powder, 1 teaspoon

• •  Provence spice and herb salt
  • 100 g of curdled skim milk
  •  200 g (10%) of cumin cheese

• •  Eighty grams of egg white
  •  40 grams of scallops
  •  Add salt as needed.

Method

1. 1. Egg whites, flour, baking powder, herb salt, Provencal herbs, and creamed milk cheese are combined to form a kneaded moist dough.
   2.  Place the dough on a tray and shape it into round, rimmed baskets using your damp hands.
   3.  Place egg whites, chopped onions, and grated cheese in the center along with crushed cottage cheese.

1.  Place in the oven and cook for about twenty minutes.