Portuguese-Style Chorizo Pasta Salad

A hearty and flavorful pasta salad packed with smoky chorizo, sweet red peppers, juicy cherry tomatoes, and a zesty olive oil dressing. Perfect served warm or chilled—great for BBQs, potlucks, or a weeknight dinner!

 Ingredients:

• 300g spiral or penne pasta
• 2 Portuguese-style chorizo sausages, sliced
• 1 red capsicum (bell pepper), diced
• 1 small red onion, finely sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup black olives, pitted
• 1/4 cup fresh parsley, chopped
• 1/3 cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp smoked paprika
• Salt and pepper, to taste

‍ Instructions:

1. Cook Pasta: Boil the pasta in salted water according to package directions until al dente. Drain and set aside to cool slightly.
2. Cook Chorizo: In a skillet over medium heat, cook sliced chorizo until browned and slightly crispy. Set aside on a paper towel to drain excess oil.
3. Prepare Veggies: While the pasta cools, chop the capsicum, onion, tomatoes, and parsley.
4. Make the Dressing: Whisk together olive oil, red wine vinegar, smoked paprika, salt, and pepper.
5. Assemble Salad: In a large mixing bowl, combine pasta, chorizo, vegetables, olives, and parsley. Pour over the dressing and toss until well combined.
6. Serve: Serve warm or chill for 30+ minutes for a more refreshing salad. Garnish with extra parsley or crumbled feta if desired.

 Notes:

• Use semi-cured or cured chorizo depending on your texture preference. Cured will stay firmer and adds a bold punch.
• Add crumbled feta or shaved manchego cheese for extra depth.
• Can be made a day ahead; the flavors meld beautifully overnight.

 Tips:

• Don’t overcook the pasta — it should be firm enough to hold up after mixing and chilling.
• Want more heat? Use spicy chorizo or add a pinch of chili flakes to the dressing.
• For a milder version, sauté the red onions briefly before adding to the salad.

️ Servings:

Serves 4–6 as a side, or 3–4 as a main dish.

 Nutritional Info (per serving, approx.):

• Calories: 460
• Protein: 16g
• Carbs: 42g
• Fat: 26g
• Fiber: 3g
• Sodium: 800mg

(Will vary slightly depending on chorizo and olive brands.)

 Health Benefits:

• Olive oil is rich in heart-healthy monounsaturated fats.
• Parsley and red capsicum provide antioxidants like vitamin C.
• Chorizo, while rich and flavorful, should be enjoyed in moderation—pairs great with fiber-rich pasta and veggies to balance it out.

❓ Q&A:

Q: Can I make this vegetarian?
A: Absolutely—replace chorizo with roasted chickpeas or grilled halloumi for a flavorful plant-based version.

Q: Can I use gluten-free pasta?
A: Yes, just be sure to rinse it well after cooking to prevent sticking.

Q: How long does it keep in the fridge?
A: Up to 3 days. It may taste even better the next day!

Grandma’s Chocolate Fantasy Fudge is a rich,decadent treat that is quick and easy to make. A small piece is all you need to satisfy your sweet tooth. For our family, it wasn’t Christmas without Grandma’s Chocolate Fantasy Fudge. It was one of her favorite recipes to make and share with family and friends.

Grandma’s Chocolate Fantasy Fudge is a rich, decadent treat that is quick and easy to make. A small piece is all you need to satisfy your sweet tooth.

Table of Contents
Why I Love this Recipe
Old Fashioned Fudge Recipe
Grandma’s Chocolate Fantasy Fudge
Fantasy Fudge with Marshmallow Cream
Homemade Holiday Traditions
Ingredients for Old Fashioned Chocolate Fudge
How to Make Old Fashioned Fudge Recipe
Step by Step Instructions
Storage Instructions
Recipe FAQs
Recipe Variations and Substitutions
How long do you boil fudge to get to soft ball stage?
Why is my old fashioned fudge not hardening?
How do you make fudge soft again?
Old Fashioned Christmas Candy Recipes
Kitchen Tools Needed for this Recipe
Grandma’s Chocolate Fantasy Fudge – An Old Fashioned Fudge Recipe
Ingredients
Instructions
Notes
Nutrition
Why I Love this Recipe
Fudge with no candy thermometer needed, yes please. Grandma knew all the tips and tricks including this recipe which might be one of the easiest homemade fudge recipes ever.

Old Fashioned Fudge Recipe
This Chocolate Fantasy Fudge has a rich chocolate flavor, so much so that a little piece is all you need. The pieces in our photos are a bit larger than Grandma would cut it. Hers would be small, almost bite-size pieces – perfect when you needed something sweet after a big family meal.

Grandma’s recipe called for nuts (walnuts were her go-to, but our mom says toasted pecans work too), but you can easily leave them out if you are on “Team No Nuts.” For a cheaper nut option, sub in slivered almonds, and no one will be the wiser that you saved yourself big bucks at the grocery store.

Grandma’s Chocolate Fantasy Fudge is a no fail fudge recipe using marshmallow creme. This fantasy fudge can be made without nuts.
Grandma’s Chocolate Fantasy Fudge
The best part of Grandma’s foolproof fudge with marshmallow creme is the memories that making and eating it induces.

As I sit here and stir up this easy chocolate fudge on the stovetop, I remember my Grandma and Grandpa both in their eighties working together to whip up this tasty treat for Christmas. Now Grandpa wasn’t a regular participant in the kitchen, although he did crank the ice cream. But when it came to Grandma’s Fantasy Fudge with marshmallow creme, Grandpa was her sous chef.

The trick to making perfect chocolate fudge on the stovetop is to work quickly so it doesn’t set up before you pour it in the pan. The second trick is to never leave the fudge. I repeat, do not walk away. Continue to stir the fudge the entire time it’s cooking on the stove.

The trick to making perfect chocolate fudge on the stovetop is to work quickly so it doesn’t set up before you pour it in the pan. The second trick is to never leave the fudge.

Fantasy Fudge with Marshmallow Cream
While we grew up thinking of this as Grandma’s Chocolate Fantasy Fudge, it originated off the back of the marshmallow creme jar!

Some people call it fluff fudge. Isn’t that the case of many recipes of our childhood! However, Grandma was quite proud of this recipe and it made it into her collection of recipes that Barbara put together years ago (for more about this, read our pumpkin chiffon pie blog post).

While we grew up thinking of this as Grandma’s Chocolate Fantasy Fudge, it originated off the back of the marshmallow creme jar! Some people call it fluff fudge.
Homemade Holiday Traditions
We love making up candy and cookies around Christmas time to deliver to family, friends, and neighbors. Growing up, it was a big tradition in our house to bake every weekend leading up to Christmas. We would freeze the cookies until a few days before when Mom would stack the cookie tins all around the kitchen.

Then we would make up plates for everyone, including all of our Dad’s landlords. As a farmer, the relationship our dad had with his landlords was a special bond. Dad would go to each one and hand deliver the cookies and spend time chatting and catching up. We remember many trips where we, as children, tagged along to entertain with dances and cartwheels.

Looking for other holiday recipes? Try our Dainty Logs, Caramel Puff Corn, Cinnamon Glazed Nuts, Chocolate Nut Cookies, or Caramel Corn recipes.

While we grew up thinking of this as Grandma’s Chocolate Fantasy Fudge, it originated off the back of the marshmallow creme jar! Some people call it fluff fudge.
Ingredients for Old Fashioned Chocolate Fudge
Granulated Sugar
Margarine
Evaporated Milk
Semi-sweet Chocolate Chips
Marshmallow Creme
Chopped Walnuts
Vanilla Extract
How to Make Old Fashioned Fudge Recipe
Step by Step Instructions
Line a 13×9-inch pan with aluminum foil (or parchment paper) and grease generously.
Using a medium saucepan on medium heat, stir together sugar, margarine and evaporated milk. A wooden spoon works well.
Bring to a rolling boil while stirring constantly. Let boil for 5 minutes while still stirring.
Remove from heat and stir in chocolate chips until completely melted.
Add marshmallow creme, nuts and vanilla, and stir until incorporated.
Quickly pour into prepared pan and smooth into even layer.
Cool completely before cutting.
Storage Instructions
Store in an airtight container on the counter at room temperature.

Scroll down to the recipe card at the end of this post for the full recipe for old fashioned fantasy fudge.

While we grew up thinking of this as Grandma’s Chocolate Fantasy Fudge, it originated off the back of the marshmallow creme jar! Some people call it fluff fudge.

Recipe FAQs
This can be a Fantasy Fudge with Nuts or a Fantasy Fudge without Nuts. Leave ’em or take ’em, your choice.
Do not walk away from this fudge while cooking on the stove top. No multi-tasking! Keep stirring the entire time.
Work quickly once the 5 minute boil step is over; you don’t want the fudge to set up in the saucepan.
Recipe Variations and Substitutions
Walnuts can be substituted for toasted pecans or slivered almonds.
To make it decorative, top with holiday sprinkles after pouring into the prepared pan.
Love sweet and salty? Sprinkle with sea salt before it sets.
The trick to making perfect chocolate fudge on the stovetop is to work quickly so it doesn’t set up before you pour it in the pan. The second trick is to never leave the fudge.
How long do you boil fudge to get to soft ball stage?
The fudge mixture should be boiled for about 5 minutes to reach the soft ball stage. This will ensure that the fudge sets properly and has the desired texture.

Why is my old fashioned fudge not hardening?
It’s crucial to make sure your fudge reaches the right temperature while boiling. It’s also important to let it cool completely before cutting. If it’s still not setting, refrigerate it for a while to help it firm up.

How do you make fudge soft again?
To make fudge soft again, you can place it in a microwave-safe container and heat it for a few seconds at a time, checking and stirring in between until it reaches the desired softness. Alternatively, you can place the fudge in an airtight container with a slice of bread, and the moisture from the bread will help soften the fudge.

Ingredients
RECTANGULAR SHEET OF PUFF PASTRY
1
RICOTTA CHEESE
200 g
POWDERED SUGAR
50 g
FRESH CREAM
200 ml
DARK CHOCOLATE CHIPS
60 g
POWDERED SUGAR, FOR DECORATION
The millefeuille with ricotta is a delicious and easy to make dessert. It’s a fresh and delicate dessert, you can serve as an after-dinner with family or friends. The millefeuille is a typical dessert of the Italian pastry tradition. It alternates with layers of soft ricotta cream enriched with dark  chocolate chips. It’s a real treat for the palate. So let’s see how to make the millefeuille with ricotta to perfection.

Tips
To make this dessert, you can use the store-bought  puff pastry or make it at home. You can enrich the layers of the millefeuille with small pieces of cooked pear and cinnamon, or with other fresh fruit according to your availability. You can decorate the surface with maple syrup, honey or chopped walnuts.

Let the millefeuille rest for at least 10 minutes before serving, so that the flavors blend well.

How to store Millefeuille with Ricotta
You can store the millefeuille in the refrigerator for about 2-3 days, tightly closed in an airtight container.

How to make Millefeuille with Ricotta

Step 1
Start preparing the millefeuille by cutting a ready-made puff pastry sheet into 3 equal parts 1.

Step 2
Arrange the puff pastry on a baking sheet lined with baking paper, separate the three rectangles by a few centimeters, then with the tines of a fork gently pierce the entire surface of the sheets 2 to avoid the risk of them swelling too much during cooking. Bake at 400° F for about 15-20 minutes or in any case until completely golden.

Step 3
While the puff pastry is cooling, prepare the cream; drain the ricotta cheese from any residual water, then add the powdered sugar and mix everything with an electric whisk 3.

Step 4
Pour the liquid cream 4 several times and then let it whip until the mixture is solid and compact enough.

Step 5
Mix by hand, with the help of a spatula, the dark chocolate chips 5; then put the cream in the refrigerator until use.

Step 6
Transfer the cream into a piping bag even without a nozzle. In a serving dish, arrange the first layer of puff pastry and cover it with cream 6. Place the second layer of pastry on top and repeat the operation for a second time.

Step 7
Finally finish with the last layer of puff pastry on which you will sprinkle plenty of powdered sugar to decorate. Now you are ready to serve your delicious millefeuille with ricotta 7.

read more on: https://www.cookist.com/millefeuille-with-ricotta/p19/
https://www.cookist.com/

Makes: 1 medium cake (8–10 slices)
Prep Time: 15 minutes
Cook Time: 40 minutes
Cooling Time: 30 minutes
Total Time: ~1 hour 30 minutes
Skill Level: Beginner-friendly
Category: Breakfast, Snack, Dessert

Why This Cake Works for Meal Prep

• Keeps fresh for 4–5 days: Moist from yogurt and oil, it holds well in the fridge.

• Dual purpose: Perfect as a light morning cake with tea or coffee and equally satisfying as an afternoon treat.

• Freezer-friendly: Freeze slices (without cream) and thaw as needed.

• Balanced flavors: Tangy lime cuts through the sweetness for a refreshing profile.

Ingredients

For the Cake:

• 200g (7 oz / approx. ¾ cup) plain yogurt (whole milk or Greek-style for richness)

• Juice of 1 lime (approx. 2 tbsp)

• 3 large eggs

• 70ml (2.4 fl oz / just under ⅓ cup) vegetable oil (canola or sunflower preferred)

• 300g (1½ cups) granulated sugar

• 300g (2½ cups) all-purpose flour

• 1 tbsp lime zest (zest before juicing)

• 1 tbsp (12g) baking powder

• Pinch of salt (optional, enhances flavor balance)

For the Lime Cream Topping:

• 395g (14 oz) sweetened condensed milk

• Juice of 3 small limes (about 6 tbsp)

‍ Instructions

Step 1: Preheat and Prepare

• Preheat your oven to 350°F (180°C).

• Grease a 9-inch round or square baking pan (or loaf pan) with butter or oil, then dust lightly with flour to prevent sticking. You can also line it with parchment paper for easier removal.

Step 2: Blend Wet Ingredients

• In a blender or food processor, combine:

  • 200g yogurt

  • Juice of 1 lime

  • 3 eggs

  • 70ml vegetable oil

• Blend on medium speed for about 2 minutes, until smooth and slightly frothy.

Culinary Tip: Blending incorporates air and ensures uniformity, giving a lighter texture to the cake.

Step 3: Combine Dry Ingredients

• In a large mixing bowl, sift together:

  • 300g flour

  • 300g sugar

  • Pinch of salt (if using)

Why sift? It helps avoid lumps and ensures the flour and sugar are evenly distributed.

Step 4: Combine Wet and Dry

• Gradually pour the blended liquid into the bowl with dry ingredients.

• Mix using a silicone spatula or wooden spoon until no flour streaks remain. Avoid overmixing.

• Add the lime zest and baking powder last, folding gently to incorporate.

⚠️ Baking powder should always be added last to preserve its leavening action until the moment of baking.

Step 5: Bake the Cake

• Pour the batter into your prepared pan and level the top.

• Bake for 35–45 minutes, or until:

  • The top is golden

  • A toothpick inserted in the center comes out clean

• Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Lime Cream Topping

While the cake cools, prepare the simple, tangy topping.

• In a medium bowl, whisk together:

  • 395g sweetened condensed milk

  • Juice of 3 small limes (about 6 tbsp)

• Stir for about 2 minutes until the mixture thickens naturally into a pudding-like consistency.

How it works: The acid from the lime juice reacts with the milk proteins in the condensed milk, thickening it without cooking.

Assemble and Serve

• Once the cake is completely cool, spread the lime cream evenly on top using an offset spatula or spoon.

• Optionally, garnish with:

  • Extra lime zest

  • Thin lime slices or candied citrus peels

Cut into squares or slices and serve.

Storage & Meal Prep Tips

• Fridge: Store in an airtight container for up to 5 days.

• Freezer: Freeze plain cake slices (without topping) for up to 2 months. Wrap tightly in plastic wrap and foil.

• Make ahead: Bake the cake the day before and store it in the fridge. Add the topping just before serving for best texture.

️ Serving Suggestions

• Morning Pairing: With plain yogurt or a hot cup of Earl Grey or chamomile tea.

• Afternoon Treat: Pair with espresso or serve with a few fresh berries for a quick snack.

• For guests: Serve chilled with a dollop of whipped cream and a dusting of crushed pistachios or toasted coconut.

‍ Variations to Explore

• Lemon Version: Swap all lime ingredients for lemon juice and zest for a classic twist.

• Add-ins: Fold in poppy seeds or a handful of blueberries into the batter for texture.

• Glaze Finish: Instead of the lime cream, drizzle with a lemon-sugar glaze (lemon juice + powdered sugar).

I’ve been testing quick veggie meals for years, but just eight words into this dish, I knew it was a winner: cabbage eggs recipe. It’s the perfect fusion of texture and flavor shredded cabbage, aromatic spices, and fluffy eggs all fried into crispy golden patties. This recipe is my go to for busy mornings, lazy lunches, or even an appetizer that surprises everyone with how satisfying it is.

“It’s the kind of snack that crunches on the outside and melts with savory softness inside.” – @QuickKitchenChef

Why I Love This Recipe
This dish is not only fast, it’s flexible. You can prep it with whatever you have on hand, and it always turns out comforting, hearty, and full of flavor. Here’s what makes it a staple in my kitchen:

Ready in 15 minutes: From chopping to frying, it’s lightning fast
Budget friendly: Made with simple, inexpensive vegetables
Versatile: Works as breakfast, side, snack, or light dinner
Customizable: Add herbs, cheese, or spice blends to make it your own
It’s the same simplicity I love in recipes like crispy potato onion pancakes or zucchini patties fast, filling, and full of flavor.

Ingredients for Cabbage Eggs
1 small cabbage, shredded
1 onion, finely chopped
1 carrot, grated
2 eggs
4 tablespoons flour
Salt to taste
Black pepper to taste
Paprika to taste
Dried garlic to taste
Olive oil for frying
Step by Step: How I Make Cabbage Eggs
1: Mix It All Together
In a large mixing bowl, combine the cabbage, onion, carrot, eggs, flour, and all seasonings.
Stir thoroughly until everything is evenly coated and sticky enough to hold together.
2: Fry Until Golden
Heat a thin layer of olive oil in a non stick skillet over medium heat.
Scoop the mixture into the pan using a spoon, flatten gently into patties.
Cook for 3-4 minutes per side until golden brown and crispy on both sides.
3: Serve and Enjoy
Transfer to a paper towel lined plate to absorb any excess oil.
Serve hot with your favorite dip or enjoy plain they’re that good.
“Crunchy, savory, and shockingly filling these little cabbage cakes might be the easiest way to eat your vegetables.” – @FastFlavorChef

Crispy cabbage egg patties stacked on a white plate with herbs on top
Golden brown cabbage egg fritters cooked to crispy perfection, served hot with dipping sauce
Pro Tips from My Kitchen
Herbs matter: Add fresh parsley, dill, or green onions for a boost of brightness
Make it gluten free: Use oat flour or chickpea flour instead of regular flour
Spice it up: Add chili flakes or cayenne for a bolder flavor
Batch fry: Make extra and reheat in a dry pan still crispy!
Prep time: 15 minutes
Calories: 180 per serving (2 patties)

Why I Keep Coming Back to This Cabbage Eggs Recipe
After years of cooking on busy nights, I can tell you this cabbage eggs recipe is a true lifesaver. It’s a dish I reach for when I’m low on time, energy, or groceries and it never lets me down. The ingredients are always in my kitchen, and the payoff is a plate of hot, crispy patties that feel homemade, hearty, and wholesome.

Zero waste: Great way to use up extra cabbage or carrots
Pantry based: No special ingredients, just basics
Fills you up: High fiber from cabbage + protein from eggs
Pairs with anything: Add a sauce, a side, or serve solo
It reminds me of my crispy lentil patties or spinach egg muffins simple recipes that use minimal ingredients and create maximum flavor with every bite.

Creative Variations I Love
As a chef, I always play with the formula. The base is solid, but with a few twists, you can turn these cabbage patties into something new every time. Here are my favorites:

Add shredded cheese: Parmesan, cheddar, or mozzarella melt right in
Spice it up: A pinch of chili flakes or cayenne turns up the heat
Asian twist: Add a splash of soy sauce and sesame oil to the mix
Vegan version: Swap eggs for flaxseed meal and water blend
This kind of flexibility is why I always keep shredded cabbage in the fridge it’s like a blank canvas for quick, crunchy creations.

Best Ways to Serve Cabbage Eggs
These patties are as versatile as it gets. Here’s how I plate them depending on the meal:

Breakfast: Top with a fried egg and drizzle with hot sauce
Lunch: Serve in a pita with yogurt garlic sauce
Snack: Dip in ketchup or sour cream for a quick bite
Dinner: Pair with soup or a side salad for a light meal
I also serve them as a party appetizer cut into quarters, toothpicks in each, with a side of cucumber salad. Clean eating never looked so crunchy.

What Can Go Wrong (And How I Learned to Fix It)
I’ve made these hundreds of times. While they’re nearly foolproof, here are the issues I’ve faced and how to solve them fast:

Problem Cause Solution
Falling apart in the pan Too little flour or too wet mix Add 1-2 more tablespoons of flour to bind
Soggy texture Pan too cold or cabbage not squeezed dry Preheat pan fully, salt cabbage and squeeze out liquid
Burns before cooking through Pan too hot Lower heat and cover pan for 1-2 minutes
Bland flavor Undersalted or underseasoned Add a pinch more salt and bold spices like paprika or cumin
“The best patties come from hot pans and dry hands don’t skip draining the cabbage or you’ll lose that crisp edge.” – @FryItRightChef

What Makes This Recipe a Weeknight Essential
There’s a reason I make this cabbage eggs recipe more than almost any other: it’s just so practical. When I walk into the kitchen with zero plan, this recipe is there for me. No thawing, no marinating, no pressure just a head of cabbage, a couple eggs, and fifteen minutes. That’s it. It feeds a crowd, feels nourishing, and tastes like you put in way more effort than you actually did.

No prep stress: Everything gets tossed in one bowl and pan fried
Great for meal prep: Cools and stores well in the fridge for 3-4 days
Keeps you full: Balanced combo of fiber, fat, and protein
Low waste cooking: Uses common fridge leftovers nothing fancy or forgotten
It’s the kind of dependable recipe I put in the same category as layered meat and potato bake or egg and oat skillet meals food that’s fast, affordable, and keeps people happy around the table.

Pairing Ideas to Make It a Full Meal
When I’m serving these cabbage patties for dinner, I love building them into a well rounded plate. Here are my top pairings to make the meal shine without complicating anything:

With yogurt cucumber dip: Just plain yogurt, grated cucumber, salt, and garlic
Next to soup: Try lentil soup, tomato soup, or even bone broth
As a wrap filler: Stuff inside flatbreads or tortillas with herbs and feta
With roasted veggies: Serve alongside sweet potato cubes or zucchini fries
This mix and match approach reminds me of how I serve energy bites or oatmeal bread each element simple, but when combined, they feel complete and satisfying.

My Personal Story Behind This Dish
I started making these cabbage eggs when I was newly married and short on both time and money. Cabbage was always cheap and filling, and the eggs added the protein we needed. Over time, this recipe became more than a fallback it became a favorite. I’ve made it during busy workweeks, lazy Sunday mornings, and even on road trips using a portable burner. And now? It’s what I serve when friends visit unexpectedly and I need something fast, hot, and homemade.

Every time I fry up a batch, I hear the same thing: “What’s in this? It’s amazing.” And all I do is smile and say, “Just cabbage and eggs.”

Healthy Eating Without Sacrificing Flavor
If you’re trying to eat clean, lower your carbs, or just cut back on processed food, this cabbage eggs recipe delivers. It’s naturally low in sugar, packed with fiber, and made with real ingredients. Plus, it’s satisfying without being heavy, which makes it ideal for anyone trying to eat lighter while staying full.

Gluten free option: Use chickpea flour, oat flour, or almond flour
Low carb: Skip the flour altogether and bind with extra egg
Higher protein: Add cottage cheese or Greek yogurt to the mix
It’s just like my favorite high protein oat breakfast easy, honest food that fuels your day without dragging you down.

Frequently Asked Questions About Cabbage Eggs Recipe
Can I make the cabbage eggs ahead of time?
Yes, and I often do. These patties store beautifully. Once cooled, keep them in an airtight container in the fridge for up to 3 days. Reheat them in a dry skillet for 1-2 minutes per side or pop them into an oven at 350°F for 5-6 minutes until crispy again.

Is this recipe gluten free?
It can be! Just replace the all purpose flour with oat flour, chickpea flour, or any gluten free flour blend. I personally love using chickpea flour it adds a nutty depth and keeps the texture crisp.

Can I bake the cabbage patties instead of frying?
Absolutely. Preheat your oven to 375°F (190°C). Place the formed patties on a parchment lined tray and brush or spray with a bit of olive oil. Bake for 20-25 minutes, flipping halfway through. They won’t be as crispy as pan fried, but they’ll still be delicious and lighter.

Can I add other vegetables?
Of course! This cabbage eggs recipe is super flexible. Try adding grated zucchini (squeeze out the liquid first), chopped spinach, or bell pepper strips. Just keep the moisture content in mind and balance with a bit more flour if needed.

What dip or sauce goes best with this recipe?
My favorites are garlic yogurt sauce, sour cream with herbs, or even sweet chili sauce for a spicy twist. For something fresh and tangy, serve with a spoonful of cucumber salad on the side it balances the crisp texture perfectly.

Prep Time: 20 mins (plus 30 mins resting)
Cook Time: 5–7 mins per bread
Total Time: 1 hour 10 mins
Yield: 6 flatbreads

These pillowy cheese flatbreads are stuffed with a rich cheesy center and pan-cooked until golden and crisp outside, soft and stretchy inside. They’re perfect on their own or served with soups, dips, or even as a base for wraps!

Ingredients

For the Dough:

• 2 ½ cups (310 g) all-purpose flour

• ¾ cup (180 ml) warm milk

• ½ cup (120 ml) plain yogurt

• 2 tbsp vegetable oil or melted butter

• 1 tsp sugar

• 1 tsp salt

• 1 tsp baking powder

• ¼ tsp baking soda (optional, for extra softness)

For the Cheese Filling:

• 1 ½ cups (180 g) shredded mozzarella

• ½ cup (60 g) crumbled feta or ricotta

• 1 egg (optional, for creamier texture)

• 1–2 tbsp chopped parsley or chives (optional)

• Salt and pepper to taste

For Cooking:

• 2–3 tbsp butter or oil (for greasing the pan and brushing)

• Optional: Extra butter for brushing after cooking

Step-by-Step Instructions

1. Make the Dough

1. In a large bowl, combine warm milk, yogurt, oil, sugar, salt, baking powder, and baking soda (if using).

2. Gradually mix in the flour. Start mixing with a spoon, then knead by hand for about 8–10 minutes until the dough is smooth and soft.

3. Cover the dough with a damp towel or plastic wrap and let it rest for 30–45 minutes at room temperature.

2. Prepare the Cheese Filling

1. In a medium bowl, combine mozzarella, feta/ricotta, and the egg (if using).

2. Add herbs, salt, and pepper to taste. Mix well and set aside.

3. Divide and Fill

1. Once rested, divide the dough into 6 equal portions.

2. Roll each piece into a ball and flatten it slightly.

3. Take one dough ball, roll it out into a 6–7 inch circle.

4. Place about 2–3 tablespoons of cheese filling in the center.

5. Fold the edges toward the center like a pouch, pinch to seal.

6. Carefully roll the sealed dough ball again into a flat round (~6–7 inches), being gentle so the cheese doesn’t burst through.

4. Cook the Flatbreads

1. Heat a nonstick or cast iron skillet over medium heat and lightly grease it with butter or oil.

2. Place a stuffed flatbread onto the hot skillet and cook for about 2–3 minutes per side, until golden brown spots appear and it’s cooked through.

3. Press lightly with a spatula for even browning. Adjust heat if needed to avoid burning.

4. Once done, brush with melted butter while still hot.

Repeat for all flatbreads.

Optional Add-Ons

• Add shredded cheddar or gouda for deeper flavor.

• Add mashed potatoes to the cheese mixture for a cheesy-potato version.

• Try sprinkling with garlic butter after cooking for a garlic-cheese naan vibe.

Serving Suggestions

• Serve hot with sour cream, yogurt dips, or tomato-based sauces.

• Great for breakfast, lunch boxes, or paired with soups.

• Can also be cut into wedges and served as a party appetizer.

Storage & Reheating

• Store in an airtight container in the fridge for up to 3 days.

• Reheat on a pan or in the microwave (covered with a damp paper towel).

• These also freeze well! Wrap tightly in plastic, then foil.

Nutrition (Approx. per flatbread)

• Calories: 290–320

• Protein: 10–12 g

• Carbs: 32 g

• Fat: 14–16 g

• Sodium: 420 mg

This Ultra Juicy  Apple  Pie is the perfect dessert for apple lovers who crave a pie that’s loaded with more fruit than crust. It’s packed with sweet, tender apples folded into a light and buttery dough, creating a pie that’s moist, flavorful, and incredibly satisfying. The cinnamon-sugar topping and butter spread add a delicious finish, making every bite an absolute delight. Let’s get started on this super easy and delicious apple pie recipe that you’ll want to eat again and again!

Ingredients

• 150 g (⅔ cup) margarine or butter, softened
• 120 g (½ cup + 2 tbsp) sugar
• ½ package baking powder (about 7 g or 1½ tsp)
• 240 g (2 cups) all-purpose flour
• 1.5 kg (3.3 lbs) apples, peeled, cored, and cut into large pieces (e.g., eighths)
• 3 eggs
• Butter for spreading (about 30 g or 2 tbsp)
• Cinnamon or cinnamon-sugar mixture, for sprinkling

Nutritional Information (per serving, makes 12 servings)

• Calories: 240 kcal
• Carbohydrates: 34 g
• Protein: 3 g
• Fat: 11 g
• Saturated Fat: 6 g
• Fiber: 3 g
• Sugar: 19 g
• Sodium: 140 mg
• Calcium: 30 mg

Instructions

1. Prepare the Dough

a. Make the Batter:
In a large mixing bowl, cream together the softened margarine or butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.

b. Add Dry Ingredients:
Sift in the flour and baking powder, and mix until a smooth dough forms. The dough should be soft and slightly sticky.

2. Add the Apples

a. Prepare the Apples:
Peel, core, and cut the apples into large pieces, such as eighths, depending on the size of the apples. The large apple pieces ensure a juicy, fruit-heavy pie.

b. Fold the Apples into the Dough:
Gently fold the apple pieces into the dough, making sure the apples are evenly coated and distributed throughout the mixture. This step can be a bit challenging because of the high apple-to-dough ratio, but it’s what makes this pie so juicy and delicious.

3. Prepare the Pan

a. Grease the Pan:
Grease a springform pan (about 26 cm or 10 inches in diameter) with butter. This will help the pie release easily once baked.

b. Add the Mixture:
Pour the apple-dough mixture into the prepared pan. Use a spatula to smooth it out as best as you can—it may not look perfect, but that’s part of the pie’s rustic charm!

4. Bake the Pie

a. Preheat the Oven:
Preheat your oven to 180°C (356°F). Place the springform pan on the bottom rack of the oven.

b. Bake:
Bake the pie for about 1 hour. After 45 minutes, check the pie. If the top is browning too quickly, cover it loosely with a piece of baking paper for the remaining baking time to prevent over-browning.

5. Add the Finishing Touches

a. Butter and Cinnamon-Sugar:
After 45 minutes of baking, spread the top of the pie with plenty of butter (about 30 g or 2 tbsp), then sprinkle generously with cinnamon or a cinnamon-sugar mixture. This adds a delicious buttery and sweet  crust to the top of the  pie.

6. Serve the Pie

a. Cool and Slice:
Once the pie is done, remove it from the oven and allow it to cool in the pan for a few minutes. Run a knife around the edge to loosen it, then remove the springform ring.

b. Serve Warm:
Slice and serve the pie warm. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence.

Tips for the Best Ultra Juicy Apple Pie

• Choose the Right Apples: Use a mix of sweet and tart apples like Granny Smith, Honeycrisp, or Braeburn for a balanced flavor.
• Keep the Apples Chunky: Cutting the apples into large pieces helps retain their juiciness and prevents them from breaking down too much during baking.
• Adjust Sweetness: If your apples are very sweet, you can reduce the amount of sugar in the batter slightly.
• Storage: Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat slices in the oven or microwave before serving.

Enjoy this Ultra Juicy Apple Pie, a perfect blend of tender apples and light dough, bursting with cinnamon flavor and buttery goodness. It’s a pie so good, you’ll want to eat it all the time!

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Serves: 6

Overview

This vibrant casserole is a celebration of vegetables — tender broccoli and cauliflower, sautéed aromatics, and cherry tomatoes all baked in a warm, creamy milk base. It’s nutritious, family-friendly, and perfect as a vegetarian main or hearty side.

Ingredients

Main Vegetables:

• 900 g (2 lbs) broccoli, cut into florets

• 450 g (1 lb) cauliflower, cut into florets

For the Vegetable Sauté:

• 2 tbsp (30 ml) olive oil

• 1 onion, chopped

• 1 carrot, chopped

• 1 bell pepper, chopped

• 1 garlic clove, minced

• Salt, to taste

• Fresh parsley, chopped, to taste

For the Creamy Base:

• 5 cups (1.2 liters) whole milk

• Salt, to taste

Topping:

• 200 g (7 oz) cherry tomatoes, halved

Step-by-Step Instructions

1. Preheat & Prepare Vegetables

Preheat your oven to 180°C (350°F). Steam or boil the broccoli and cauliflower florets for 5–7 minutes until just tender but still slightly crisp. Drain well and set aside.

2. Sauté the Aromatics

In a large skillet, heat olive oil over medium heat. Add the onion, carrot, bell pepper, and garlic. Sauté for about 5 minutes, or until softened and aromatic. Season with salt and stir in the chopped parsley.

3. Heat the Milk

In a separate saucepan, heat the milk gently until it just begins to simmer. Season with salt to taste. This will serve as the creamy binder for the casserole.

4. Assemble the Casserole

In a large, greased casserole dish:

• Layer the steamed broccoli and cauliflower.

• Spread the sautéed vegetable mixture evenly on top.

• Pour the warm milk over the entire dish.

5. Add the Cherry Tomatoes

Top with the halved cherry tomatoes, arranging them across the surface for a pop of color and flavor.

6. Bake

Place the casserole in the oven and bake for 25–30 minutes, or until the milk has reduced slightly and the top has developed a light golden hue.

7. Serve

Remove from the oven and let cool for 5 minutes. Garnish with additional fresh parsley if desired. Serve hot as a main or a side dish.

Nutritional Information (Per Serving)

• Calories: 250

• Protein: 10 g

• Fat: 8 g

• Carbohydrates: 36 g

• Fiber: 5 g

• Sodium: 300 mg

Note: Nutritional values are approximate and based on standard ingredient portions.

Tips & Variations

• Cheesy Twist: Add 1 cup grated cheese (cheddar, Gruyère, or mozzarella) to the milk or sprinkle on top before baking for a more indulgent version.

• Breadcrumb Crunch: Top with seasoned breadcrumbs and a drizzle of olive oil for a golden, crunchy finish.

• Make It a Meal: Serve with grilled chicken, baked tofu, or a fresh green salad for a complete dinner.

• Storage: Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat in the oven or microwave.

Final Thoughts

This Baked Broccoli and Cauliflower Casserole is more than just a vegetable dish — it’s a warm, wholesome hug in a casserole dish. The simple ingredients come together in a flavorful, nourishing bake that brings color and comfort to any table.

This recipe can be served as a side dish or as a main dish.

Intense flavor, soft texture and an aroma that invades the entire kitchen: this is the promise of the marriage between eggplant, red pepper and melted cheese.

The recipe works both as a light main dish and as a hearty side dish — perfect for days when you want something easy, nutritious and full of color on your plate.

Ingredients (Serves 4)

1. 1. Eggplants – 2 medium units
   2. Red pepper – 1 large unit
   3. Cheese of your choice – 150 g (light mozzarella, standard Minas or even Gouda, if you want it creamier)
   4. Tomatoes – 2 medium ones + 1 large tomato for the peppers
   5. Garlic – 5 to 6 cloves, divided according to preparation
   6. Vegetable oil – about 4 tablespoons
   7. Sea salt – to taste
   8. Dried oregano – 1 teaspoon

1. Freshly ground black pepper – to taste
2. Fresh cilantro or parsley (optional, to finish)

Note: If your eggplants are larger, cut them into thinner slices for even roasting.

Step by step

1. Dehydrate the eggplant

1. Wash the eggplants and cut into 1 cm slices or thick strips.
2. Place in a colander, sprinkle a thin layer of salt and let “sweat” for 30 minutes.
3. Rinse under running water to remove excess salt and dry thoroughly with paper towels — this eliminates bitterness and ensures a soft texture.

2. Assemble the base on the baking tray

1. Preheat oven to 175 °C .
2. Grease a large baking dish with 1 tablespoon of oil.
3. Arrange the eggplant slices side by side, without overlapping.
4. Sprinkle with oregano, half of the minced garlic and a dash of oil.
5. Top each slice with thin tomato slices.
6. Sprinkle grated or small cubed cheese over everything.
7. Bake for 40 minutes , or until the eggplant is soft and the cheese begins to brown.

3. Roast the red pepper

1. Meanwhile, increase the temperature of the second oven (or wait) to 230 °C .
2. Cut the pepper into strips, the large tomato into cubes and crush the remaining garlic.
3. Spread everything on another baking sheet, season with oil, salt and black pepper.
4. Roast for 15 minutes , stirring once halfway through, until the peppers are soft and lightly toasted.

4. Finish and serve

1. 1. Remove both baking sheets.
   2. Transfer the eggplant and cheese to a large serving dish.
   3. Top with the still hot roasted pepper.

1. Garnish with fresh cilantro or parsley and wait 5 minutes for the flavors to settle.
2. Serve with a green salad, brown rice or rustic bread to soak up every drop of sauce.

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Extra Touches

• Fresh herbs: Basil torn at the time of serving enhances the aroma.
• Crunchiness: Sprinkle 2 tablespoons of wholemeal breadcrumbs or chopped nuts before baking to form a golden coating.
• Light version: Choose white cheese or light buffalo mozzarella.
• Smoked paprika: A pinch of paprika intensifies the flavor and gives a slight smoky note.
• Color Burst: Use yellow or orange peppers along with the red if available.

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Presentation suggestion

Arrange the slices in a circle on a shallow plate, alternating eggplant and pepper, and finish with a drizzle of extra virgin olive oil.

V

A hearty and comforting meal all in one dish—tender, golden-seared pork chops infused with garlic and herbs, paired with a rich, creamy cheddar potato bake. This satisfying dinner comes together beautifully in the oven with minimal prep.

Ingredients

For the Pork Chops:

• 4 boneless pork chops

• 2 tablespoons olive oil

• 3 cloves garlic, minced

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• Salt and pepper, to taste

For the Cheesy Potato Bake:

• 3 cups thinly sliced potatoes (Yukon Gold or Russet work well)

• 1 cup shredded cheddar cheese

• ½ cup heavy cream

• ½ teaspoon garlic powder

• Salt and pepper, to taste

• 2 tablespoons butter, cut into small pieces

Preparation Steps

1. Preheat the Oven

• Preheat your oven to 375°F (190°C).

• Lightly grease a 9×13-inch baking dish or similar-sized ovenproof dish.

2. Sear the Pork Chops

• Heat 2 tablespoons olive oil in a large skillet over medium-high heat.

• Season pork chops on both sides with salt, pepper, thyme, rosemary, and minced garlic.

• Sear pork chops for 3–4 minutes per side, until golden brown but not fully cooked through.

• Transfer to a plate and set aside. They will finish cooking in the oven.

3. Assemble the Cheesy Potato Bake

• In the prepared baking dish, arrange half of the thinly sliced potatoes in an even layer.

• Season lightly with salt, pepper, and ¼ tsp garlic powder.

• Sprinkle half the cheese over the potatoes.

• Repeat with remaining potatoes, garlic powder, and cheese.

• Pour ½ cup heavy cream evenly over the top.

• Dot with butter pieces.

4. Bake the Potatoes (Part 1)

• Cover the baking dish with foil and bake for 30 minutes.

5. Add Pork Chops & Bake Again

• After 30 minutes, remove the foil.

• Place the seared pork chops directly on top of the partially cooked potatoes.

• Return the dish to the oven, uncovered, and bake for an additional 15–20 minutes, or until:

  • Potatoes are fork-tender.

  • Pork chops are cooked through (internal temp of 145°F/63°C).

  • The top is bubbling and golden.

6. Rest & Serve

• Let the dish rest for 5 minutes before serving. This allows the juices to settle and makes for easier slicing.

️ Serving Suggestions

Pair this dish with:

• A crisp green salad (vinaigrette or ranch)

• Steamed green beans or roasted carrots

• A dollop of sour cream or a sprinkle of fresh herbs (parsley, chives) on top

Variations & Tips

• Add onions: Thinly sliced onions can be layered with the potatoes for extra flavor.

• Spice it up: Add a pinch of cayenne or smoked paprika to the pork seasoning.

• Swap cheeses: Try gruyère, mozzarella, or pepper jack for different flavor profiles.

• Make it one-pan: If your skillet is oven-safe, sear the chops and bake everything in the same pan.

Storage & Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days.

• Reheat: Warm in a 350°F oven covered with foil until heated through (15–20 minutes). The microwave also works in short bursts, but potatoes may soften.

• Freezer: You can freeze the potato bake portion for up to 2 months. Pork chops may dry out after freezing and reheating, so fresh is best.

Quick Recipe Recap

Garlic Herb Pork Chops with Cheesy Potato Bake

• Sear seasoned pork chops with garlic and herbs.

• Layer thin potatoes with cheddar, cream, and garlic powder.

• Bake potatoes covered 30 min → add chops → bake uncovered 15–20 min.

• Rest, serve, and enjoy the cheesy, savory comfort!