Ingredients:

For the Dough:

• • 7 Tbsp (80g) Granulated sugar
  • 1 tsp (4g) Active dry yeast

• • 1 cup (250ml) Lukewarm milk
  • 1 Large egg
  • 2 Tbsp (30ml) Vegetable oil

• 4 cups (500g) All-purpose flour
• 1 tsp (4g) Salt

For the Filling:

• • 1/3 cup (80g) Unsalted butter, melted
  • 1/2 cup (80g) Granulated sugar
  • 1 teaspoon Ground cinnamon

• 1/2 cup (100g) Chopped walnuts

For the Cream Cheese Frosting:

• • 1 1/4 cups (300g) Cream cheese, softened

• 3 Tbsp (45ml) Milk
• 1/2 cup (100g) Powdered sugar

Instructions:

1. 1. Prepare the Dough:

      • • In a large bowl, combine 7 tablespoons of sugar with 1 teaspoon of yeast.
        • Add 1 cup of lukewarm milk and let it sit for 5-10 minutes, or until the mixture becomes frothy.

       

      • • Stir in 1 egg and 2 tablespoons of vegetable oil.
        • Gradually add 4 cups of flour and 1 teaspoon of salt.
        • Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic.

       

      • Place the dough in a lightly greased bowl, turning to coat.
      • Cover with plastic wrap and let rise in a warm, draft-free place for 1-1.5 hours, or until doubled in size.

1. 1. Prepare the Filling:

      • In a small bowl, combine melted butter, 1/2 cup of sugar, cinnamon, and chopped walnuts.

1. 1. Shape and Bake:

      • • Punch down the risen dough and divide it into 9 equal pieces.
        • Roll each piece into a rectangle.

       

      • • Spread each rectangle with the prepared filling.
        • Roll up the dough tightly and place seam-side down on a baking sheet lined with parchment paper.
        • Let the rolls rise for 20 minutes.

       

      • Preheat oven to 350°F (175°C).
      • Bake for 18-20 minutes, or until golden brown.

Ingredients:

• • Spinach: 500g, washed and chopped
  • Olive oil: 2 tbsp

• • Red onion: 1, finely chopped
  • Garlic: 2 cloves, minced
  • Eggs: 3, beaten

• • Milk: 120ml
  • Flour: 150g
  • Greek feta: 200g, crumbled

• • Mozzarella: 100g, grated
  • Fresh parsley: chopped
  • Salt and pepper: to taste

• Optional: chili pepper, finely chopped

Directions:

Preheat the Oven:

1. 1. Preheat:
      • Preheat your oven to 180°C (356°F).

Sauté the Vegetables:

2. Sauté:
   • • In a large skillet, heat the olive oil over medium heat.
     • Add the onion and garlic, and sauté until translucent.
     • Add the spinach and cook until wilted. Remove from heat and let cool slightly.

    

Prepare the Batter:

3. 3. Mix Batter:
      • In a large bowl, combine the beaten eggs, milk, flour, salt, and pepper. Mix until smooth.

Combine Ingredients:

4. Combine:
   • Stir in the cooled spinach mixture, feta, mozzarella, and fresh parsley. Add chili pepper if using.

Bake:

5. Bake:
   • • Pour the mixture into a greased baking dish.

    

   • Bake for 20 minutes or until set and golden on top.

Serve:

6. Serve:
   • • Allow to cool slightly before slicing and serving.

    

Serving Suggestions:

• • Serve this bake as a main dish with a side salad or as a side dish with grilled meat or fish.
  • Pair with a light vinaigrette for a refreshing contrast.

Cooking Tips:

• Ensure the spinach is well-drained to prevent the bake from becoming too watery.
• For extra flavor, add some grated Parmesan cheese on top before baking.

Nutritional Benefits:

• • Spinach: Rich in iron, vitamins A and C, and antioxidants.

• Feta cheese: Adds protein and calcium.

Dietary Information:

• Contains Dairy and Gluten: For a gluten-free version, substitute the flour with a gluten-free flour blend.

Storage:

• • Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheat: Reheat in the oven or microwave before serving.

Why You’ll Love This Recipe:

• • It’s a versatile and easy-to-make dish that’s perfect for any meal.
  • The combination of spinach and cheeses makes it both nutritious and delicious.

• The bake can be enjoyed hot or cold, making it great for meal prep and leftovers.

Conclusion:

This Spinach and Cheese Bake is a tasty and nutritious dish that’s perfect for any occasion. With its savory flavors and satisfying texture, it’s sure to become a favorite in your household. Enjoy this delightful recipe with your family and friends!

Ingredients:

• 2 cups grated carrots
• 1 cup chopped walnuts (optional)
• 1 cup raisins (optional)
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 1/2 cup vegetable oil
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda

Instructions:

1. Preheat oven: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. Combine ingredients: In a large bowl, whisk together the brown sugar, granulated sugar, oil, eggs, and vanilla extract until smooth.
3. Add dry ingredients: In a separate bowl, whisk together the cinnamon, ginger, nutmeg, salt, and baking soda.
4. Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in carrots and add-ins: Gently fold in the grated carrots, walnuts (if using), and raisins (if using).
6. Bake: Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and serve: Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely. Serve with your favorite frosting (cream cheese frosting is a classic!) or enjoy plain.

Tips & Variations:

• For extra moisture: Add a tablespoon of apple cider vinegar to the batter.
• Spice it up: Add a pinch of cloves or cardamom for extra flavor.
• Make it vegan: Substitute the eggs with 1/4 cup of flaxseed meal mixed with 3/4 cup of water and let it sit for 5 minutes to thicken. Use vegan butter or oil.
• Frosting: Cream cheese frosting is a classic, but you can also try a maple cream cheese frosting or a simple lemon glaze.

Ingredients:

4 large eggs
2 cups of sugar
1 cup of oil
Juice of 2 oranges
Zest of 2 oranges
2 cups of wheat flour
1 tablespoon bakeing powder
1 pinch of salt

Preparation method:

Preheat the oven: 180°C. Grease and flour a round pan.
Beat the eggs: In a mixer, beat the eggs with the sugar until you get a light, fluffy cream.
Add the liquids: Add the oil, orange juice and orange zest to the egg and sugar mixture. Mix well.
Add the dry ingredients: Sift the flour and baking powder and add to the dough, mixing gently with a spatula.

Bake: Pour the batter into the prepared pan and bake for about 40 minutes, or until a toothpick inserted into the center comes out clean.
Finishing: Remove from the oven and let cool before unmolding.
Tips:

Topping: For an extra touch, you can prepare an orange syrup to cover the cake. Simply mix equal parts orange juice and sugar and heat until thickened.
Variations: Try adding other citrus fruits, such as lemon or tangerine. You can also add chocolate chips to the batter for a different touch.
Decoration: Decorate the cake with orange zest, fresh fruit or powdered sugar.

Ingredients:

500g of wheat flour
150ml of warm water
10g of dry yeast
1 teaspoon of sugar
1 teaspoon of salt
2 tablespoons of olive oil

Preparation:

Activate the yeast: In a small bowl, mix the yeast, sugar and a little warm water. Let it sit for 5 minutes, until it forms foam.
Mix the ingredients: In a large bowl, mix the flour and salt. Add the activated yeast, olive oil and the rest of the warm water. Knead the dough until it has a soft and elastic consistency.Resting: Cover the bowl with a damp cloth and let it rest in a warm place for about 1 hour, or until it doubles in size.

Shaping: Divide the dough into equal portions and shape into balls.Cooking: Heat a non-stick frying pan over medium heat. Roll each ball with a rolling pin until it forms a thin disk. Cook for about 1 minute on each side, or until golden brown.Serving: Serve hot with butter, honey, olive oil and spices to taste.

Tips:

Fillings: Batbout is very versatile and can be filled with a variety of ingredients, such as cheese, minced meat, vegetables or jams.
Side dishes: Serve with mint tea, coffee or as a side dish for tagines and other Moroccan dishes.
Storing: If you have any leftover batbout, you can store it in a sealed plastic bag in the refrigerator for up to 2 days. To reheat, simply place it in a dry frying pan for a few seconds. Why you’ll love batbout:

Ingredients:

2 cups of wheat flour
1 cup of milk
1 egg
2 tablespoons of sugar
1 teaspoon baking powder
1/4 teaspoon salt
Oil for frying
Powdered sugar for dusting (optional)

Preparation method:

Mix the dry ingredients: In a bowl, mix the flour, sugar, yeast and salt.
Add the wet ingredients: In another bowl, beat the egg and milk.
Combine the mixtures: Add the wet ingredients to the dry ingredients and mix until you have a smooth dough. The batter should have a thick but pourable consistency.

Fry: Heat oil in a deep pan. Using a spoon, place portions of the dough into the hot pan and fry until golden on both sides.
Drain: Remove the donuts with a slotted spoon and place them on paper towels to drain excess oil.
Finish: Dust with powdered sugar while still warm.
Tips:

Flavors: Add lemon or orange zest, vanilla extract, or cinnamon to the batter to vary the flavors.
Filling: After frying the donuts, you can fill them with pastry cream, dulce de leche or Nutella.
Frosting: In addition to powdered sugar, you can frost the donuts with melted chocolate or frosting.
With this quick and simple recipe, you can make delicious donuts at home whenever you want!

Ingredients:

• • 150g (5 ounces) oatmeal
  • 150ml (5 fl oz) milk

• • 2 eggs
  • 2 bananas, mashed
  • 1 teaspoon vanilla extract

• • 20g (0.7 ounces) sugar-free cocoa powder
  • 5g (0.18 ounces) baking powder
  • 1 pinch of salt

• • Vegetable oil for greasing
  • 30g (1 ounce) walnuts, chopped
  • 40g (1.4 oz) sugar-free dark chocolate

• 20ml (0.8 fl oz) hot milk

Directions:

1. Prepare Oatmeal Mixture:
   • • Combine 150g of oatmeal with 150ml of milk in a bowl.
     • Let it soak for 10 minutes.

    

2. Mix Wet Ingredients:
   • • Add 2 eggs, mashed bananas, and vanilla extract to the soaked oatmeal.
     • Mix well until fully combined.

    

3. Add Dry Ingredients:
   • • Add cocoa powder, baking powder, and a pinch of salt to the mixture.
     • Mix thoroughly to ensure everything is well incorporated.

    

4. Prepare Baking Pan:
   • • Preheat the oven to 180°C (360°F).
     • Grease a baking pan with vegetable oil.

    

   • Pour the batter into the prepared pan and level the top.
5. Bake:
   • • Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

    

6. Prepare Walnuts and Chocolate:
   • • While the cake is baking, chop the walnuts and set aside.
     • Melt the dark chocolate with hot milk, stirring until smooth.

    

7. Decorate:
   • • Once the cake is baked and slightly cooled, drizzle the melted chocolate over the top.
     • Sprinkle with chopped walnuts.

    

   • Decorate again with a drizzle of melted chocolate.

Serving Suggestions:

• • Serve the cake warm or at room temperature.

• Enjoy with a cup of aromatic tea made with orange slices, black tea, boiling water, and honey.

Cooking Tips:

• • Ensure the bananas are well mashed for a smooth batter.
  • Adjust the sweetness by adding a bit of honey or maple syrup if desired.

• Use a non-stick baking pan or line with parchment paper for easy removal.

Nutritional Benefits:

• • Oatmeal is a good source of fiber and helps in maintaining a healthy digestive system.
  • Bananas provide natural sweetness and are rich in potassium and vitamins.

• Dark chocolate and walnuts add healthy fats and antioxidants.

Ingredients

• 270 g (1 cup + 2 tbsp) milk, room temperature
• 10 g (2 tbsp) vinegar or lemon juice
• 180 g (1 + 1/2 cups) all-purpose flour
• 4 g (1 tsp) baking powder
• 4 g (1/2 tsp) baking soda
• 20 g (2 tbsp) sugar
• 1/4 tsp salt
• 40 g (3 tbsp) unsalted butter, melted (or substitute with vegetable oil)
• 1/2 tsp vanilla extract
• Zest of 1/2 lemon
• 125 g (1 cup) blueberries, fresh preferred

Directions

1. Prepare the Milk Mixture:
   • In a large bowl, combine milk and vinegar. Stir and let the mixture rest for about 10 minutes; it will curdle slightly, mimicking buttermilk.
2. Mix Dry Ingredients:
   • In another bowl, sift together the flour, baking powder, baking soda, salt, and sugar. Mix well and set aside.
3. Combine Wet Ingredients:
   • To the milk mixture, add the melted butter and mix until well combined.
4. Incorporate Wet and Dry Ingredients:
   • Pour the wet mixture into the bowl with the dry ingredients. Add vanilla extract and lemon zest. Gently mix with a spatula until just combined; be careful not to overmix. The batter should be slightly lumpy.
5. Add Blueberries:
   • Fold in the blueberries gently to avoid breaking them, ensuring they are evenly distributed throughout the batter.
6. Rest the Batter:
   • Cover the bowl and let the batter rest for 10 minutes while you heat the pan.
7. Cook the Pancakes:
   • Heat a nonstick pan over medium heat. Lightly grease the pan with butter if desired. Use a 1/3 cup measure to scoop the batter and pour it onto the hot pan.
8. Flip and Cook:
   • When bubbles form on the surface and the edges appear set, flip the pancake. Cook the other side for about 50 seconds or until golden brown.
9. Serve:
   • Serve the pancakes immediately with butter, maple syrup, or your favorite toppings.

Serving Suggestions

• Serve with a dollop of whipped cream, fresh blueberries, and a drizzle of honey or maple syrup.
• Pair with crispy bacon and scrambled eggs for a complete breakfast.

Ingredients:

1.5 kg potatoes, peeled and sliced

1 onion, chopped

2 cloves of garlic,

1 raw sweet red pepper, chopped

1 kg cow meat

300 g canned green peas, drained

300 g tomatoes in their own juice, chopped

1 chicken egg

100 g hard mozzarella cheese, grated

Vegetable oil for frying

Salt, meat seasoning, dried ground sweet paprika to taste

Directions:

Preheat your oven to 180°C (356°F).

In a large frying pan, heat some vegetable oil over medium heat. Add the onion, garlic, and sweet red pepper.

Cook until softened.

Add the  cow ,meat  to the pan and cook until browned. Season with salt, meat seasoning, and paprika.

Stir in the tomatoes and green peas.

Cook for a few more minutes until everything is well combined.

In a greased baking dish, layer half of the sliced potatoes. Season with salt.

Spread the minced meat mixture over the potatoes.

Top with the remaining potato slices and season with salt.

In a small bowl, beat the egg and pour it evenly over the top layer of potatoes.

Sprinkle the grated mozzarella cheese on top.

Cover the dish with aluminum foil and bake for about 40 minutes.

Remove the foil and bake for another 20 minutes or until the top is golden and crispy.

Let it rest for a few minutes before serving.

Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 80 minutes

Ingredients:

For the Chicken Tikka:

• • 250g boneless chicken
  • 1 tsp garlic paste

• • Salt, to taste
  • ¼ tsp crushed black pepper
  • ¼ tsp crushed red chili

• • ¼ tsp crushed cumin seeds
  • ¼ tsp chaat masala
  • ½ tsp tikka masala

• • 1 pinch orange food color
  • 3-4 tbsp yogurt
  • 2 tbsp oil

For the Pizza Dough:

• • ½ kg (500g) all-purpose flour
  • 1 tsp salt
  • 2 tsp sugar

• • 2 tsp yeast
  • 1 egg
  • 2 tbsp oil

• ¼ cup milk
• Warm water, as required

For Assembling:

• • Pizza dough (prepared)

• • Pizza sauce, as needed
  • Mozzarella and cheddar cheese, shredded (as much as desired)
  • Onion, thinly sliced

• • Tomato, thinly sliced
  • Capsicum, thinly sliced
  • Cooked chicken tikka

• • Jalapeno slices, optional
  • Black olives, sliced
  • Dried oregano leaves, for sprinkling

Instructions:

Step 1: Prepare the Chicken Tikka

1. Marinate the Chicken:
   In a bowl, mix garlic paste, salt, crushed black pepper, crushed red chili, crushed cumin seeds, chaat masala, tikka masala, orange food color, and yogurt. Add the chicken and coat well. Let the chicken marinate for at least 30 minutes (or longer for deeper flavor).
2. Cook the Chicken:
   Heat 2 tbsp oil in a pan over medium heat. Add the marinated chicken and cook until fully cooked and slightly charred, about 8-10 minutes. Set aside.

Step 2: Prepare the Pizza Dough

1. 1. Activate the Yeast:
      In a small bowl, dissolve 2 tsp yeast and 2 tsp sugar in warm water. Let it sit for 5-10 minutes until frothy.

1. Mix the Dough:
   In a large mixing bowl, combine all-purpose flour, salt, and egg. Add the yeast mixture, oil, milk, and enough warm water to form a soft dough.
2. Knead the Dough:
   Knead the dough for about 8-10 minutes until smooth and elastic. Cover the dough with a damp cloth and let it rise in a warm place for about 1-1.5 hours, or until it doubles in size.

Step 3: Assemble the Pizza

1. 1. Preheat the Oven:
      Preheat your oven to 220°C (425°F).

1. 1. Roll Out the Dough:
      Punch down the risen dough and divide it into two portions (for two medium pizzas). Roll out each portion into a pizza shape on a floured surface and transfer to a greased pizza tray or lined baking sheet.
   2. Add Toppings:
      • • Spread a layer of pizza sauce over the rolled-out dough.
        • Sprinkle a generous amount of mozzarella and cheddar cheese.

       

      • Evenly distribute the cooked chicken tikka, onion, tomato, capsicum, jalapeno, and black olives over the cheese.
      • Sprinkle additional mozzarella cheese on top.

1. Bake:
   Bake the pizza in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is melted and bubbly.
2. Garnish and Serve:
   Remove from the oven, sprinkle with dried oregano leaves, and serve hot.

Serving Suggestions:

• • Serve the Chicken Tikka Pizza with a side of garlic bread or a fresh salad.

• Drizzle with a little extra olive oil or chili oil for added flavor.

Cooking Tips:

• • For extra flavor, you can brush the edges of the pizza dough with garlic butter before baking.
  • If you don’t have tikka masala, you can make your own by mixing garam masala, paprika, cumin, and coriander.