Category: Recipes

Prep Time: 15 minutes
Bake Time: 50–60 minutes
Total Time: ~1 hour 15 minutes
Servings: 10 slices
Pan Size: 9×5-inch loaf pan

⭐ Ingredients:

For the Bread:

• 1½ cups (190g) all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• ½ cup (115g) unsalted butter, softened

• ¾ cup (150g) granulated sugar

• 2 large eggs

• ⅓ cup (80ml) sour cream or Greek yogurt

• ¼ cup (60ml) milk (dairy or almond)

• 2 tablespoons fresh lemon juice

• 1 tablespoon lemon zest

• 1 teaspoon vanilla extract

• 1 cup (150g) fresh or frozen blueberries (if frozen, do not thaw)

• 1 tablespoon flour (for tossing blueberries)

Optional Lemon Glaze:

• ½ cup (60g) powdered sugar

• 1–2 tablespoons fresh lemon juice

• ½ teaspoon lemon zest

Instructions:

Step 1: Prep

1. Preheat oven to 175°C (350°F).

2. Grease and flour a 9×5-inch loaf pan or line with parchment paper.

Step 2: Mix Dry Ingredients

3. In a medium bowl, whisk together:

   • Flour

   • Baking powder

   • Baking soda

   • Salt
     Set aside.

Step 3: Cream Butter & Sugar

4. In a large mixing bowl, cream the butter and sugar until light and fluffy (about 2–3 minutes).

5. Add eggs, one at a time, mixing well after each.

6. Mix in:

   • Sour cream

   • Milk

   • Lemon juice

   • Lemon zest

   • Vanilla extract

Step 4: Combine Wet & Dry

7. Gradually add dry ingredients to the wet mixture. Stir until just combined (do not overmix).

Step 5: Add Blueberries

8. Toss the blueberries in 1 tablespoon flour to prevent sinking, then gently fold into the batter.

Step 6: Bake

9. Pour batter into the prepared loaf pan. Smooth the top.

10. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

11. Cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely.

Optional Lemon Glaze

Mix together:

• ½ cup powdered sugar

• 1–2 tablespoons lemon juice

• ½ tsp lemon zest

Drizzle over cooled bread for a sweet-tart finishing touch.

Serving Ideas:

• Serve warm with a pat of butter or a dollop of whipped cream.

• Pair with a hot cup of tea or lemony iced water.

• Slice and toast leftovers for a citrusy breakfast.

Storage:

• Room Temp: Up to 3 days, wrapped tightly.

• Fridge: Up to 5–6 days.

• Freezer: Wrap in foil and freeze for up to 3 months. Thaw overnight at room temperature.

Tips:

• Want even more zing? Add an extra tablespoon of lemon juice or a splash of lemon extract.

• If using frozen blueberries, don’t thaw — toss them straight in with flour.

• Make it a Lemon Blueberry Muffin recipe by scooping into muffin tins and baking for 18–22 minutes at the same temperature.

Five Cheese Mac and Cheese is rich, creamy, and loaded with a blend of melty cheeses for the ultimate comfort food that’s gooey, cheesy, and impossible to resist!

Taking a big scoop of 5 cheese mac and cheese from a baking dish.

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You’ll never make another mac and cheese recipe again! This incredible dish is made with five different kinds of cheese for a super creamy sauce with lots of cheesy flavor.

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Table of Contents

Why this Recipe Works
Ingredients Needed
How to Make this 5 Cheese Mac and Cheese
View more
Why this Recipe Works
With easy prep and hands off cooking in the oven, this delicious mac n cheese recipe is the perfect take on the classic dish. You’ll never reach for a boxed mac and cheese once you try this homemade version.

With rotini pasta that holds lots of cheesy sauce, this baked mac is packed with flavors. Filling, rich, and great for feeding the whole family.

And for even more fun takes on this pasta classic, try Pulled Pork Mac and Cheese or my Lobster Mac and Cheese if you’re a seafood fan!

Ingredients Needed
Labeled ingredients for 5 cheese mac and cheese.
Pasta: I used rotini, but any kind of smaller or short-cut pasta works fine!
Shredded Cheese: For this five-cheese pasta, I use cheddar cheese, Pepper Jack, smoked Gouda, mozzarella cheese, and Velveeta.
Unsalted Butter
Heavy Cream: Helps thicken up the sauce and gives it a rich, creamy consistency.
Seasonings: Add some extra flavor with garlic powder, onion powder, ground mustard, paprika, and salt and black pepper to taste.
How to Make this 5 Cheese Mac and Cheese
Steps 1 through 4 for making 5 cheese mac and cheese.
Step 1: Shred all of the cheeses and separate them into two halves.
Step 2: In a large saucepan melt the butter, then whisk in the heavy cream and bring to a simmer.
Step 3: Add half of the cheeses along with your seasonings. Whisk until melted and smooth and adjust seasonings to your taste.
Step 4: Mix in cooked pasta until evenly coated in the cheese sauce.
Steps 5 and 6 for 5 cheese mac and cheese.
Step 5: Add half of the cheese macaroni mixture to a baking dish and top with half of the remaining cheese blend.
Step 6: Top with the other half of the pasta mixture, finish off with the rest of the cheese, and bake uncovered for 30 minutes.
A wooden spoon in a baking dish full of 5 cheese mac and cheese.
Recipe Tips
Allow the mac and cheese to sit for about 15 minutes after baking to thicken up and settle.
Be sure to cook the pasta to al dente. If you overcook, it will get mushy as it bakes in the cheese sauce.
For best results, grate your own cheese. Store-bought shredded cheeses are often coated in a fine layer that prevents sticking but also makes them harder to melt.
Feel free to use any number of different types of cheese to get the exact flavor you want.
I like to use a curly pasta like fusilli, rotini, or cavatappi for a shape that holds lots of sauce, but other great options are elbow macaroni, rotini, penne, or bow ties!
For different cheeses, try Monterey Jack, mild cheddar or white cheddar instead of sharp, Colby Jack, or even top with some asiago or Parmesan cheeses.
A bowl of creamy 5 cheese mac and cheese.
Recipe FAQ’s
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Make sure to follow me on Facebook, Instagram, and Pinterest for all my latest recipes!

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Written By: Wendie
Creamy and rich, this 5 cheese mac and cheese is a fantastic pasta dish that comes together in less than an hour!
Prep Time20minutes mins
Cook Time30minutes mins
Total Time50minutes mins
Servings8
Calories775
Print
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Equipment
1 9×13 baking dish

Ingredients

1x
2x
3x
1 pound dried macaroni noodles
3 cups sharp cheddar cheese
3 cups Pepper Jack cheese
2 cups smoked Gouda
2 cups Mozarella cheese
4 tablespoons butter
5 cups heavy cream
4 ounces velvetta cut into cubes
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon ground mustard
Instructions

Preheat the oven to 350 degrees.

Cook pasta to al dente according to the pkg directions. Drain and set aside.
Shred all your cheeses and divide them in half.
Heat a pot on medium heat and melt the butter. Once melted add in the heavy cream, whisk until smooth. Bring to a low simmer (depending on the size of your pot it may take 5-6 minutes. Keep whisking it every so often so it doesn’t burn.)
Reduce heat to low and add in half of your shredded cheeses and all of your Velvetta, garlic powder, onion powder, paprika, ground mustard and let simmer on low until everything in melted and creamy. (Don’t turn the heat up or it may become grainy)
Add in your cooked pasta.
Transfer 1/2 of the pasta cheese sauce to a 9×13 baking dish add 1/2 of the remaining shredded cheese on top. Followed by the remaining noodles on top and the remaining shredded cheese on top for the final layer.
Place the dish on a baking sheet to catch anything that boils over the top. Bake uncovered for 30 minutes or until hot and bubbly.
Let your mac and cheese sit for 15 minutes to thicken up. Serve!

Notes
You can certainly swap out any of the cheeses for what you prefer.
The sauce will thicken up and soak into the pasta as it cools.
Store leftovers in an airtight container for 3-4 days.
Nutrition
Serving: 1serving
Calories: 775kcal
Carbohydrates: 7g
Protein: 31g
Fat: 93g
Saturated Fat: 58g
Polyunsaturated Fat: 4g
Monounsaturated Fat: 24g
Trans Fat: 0.2g
Cholesterol: 285mg
Sodium: 593mg
Potassium: 206mg
Fiber: 0.2g
Sugar: 5g
Vitamin A: 3425IU
Vitamin C: 1mg
Calcium: 859mg
Iron: 1mg

A perfect family dinner—loaded with flavor, melty cheese, and pizza vibes in every bite!

Ingredients:

• 500g ground beef (or lamb for a richer flavor)

• 1 small onion, finely diced

• 2 cloves garlic, minced

• 1 tsp Italian seasoning

• 1/2 tsp salt (adjust to taste)

• 1/2 tsp black pepper

• 1 1/2 cups pizza or marinara sauce

• 1 cup pasta (elbow, penne, or fusilli) – cooked and drained

• 1 1/2 cups shredded mozzarella cheese

• 1/2 cup shredded cheddar cheese (optional, for extra flavor)

• 10–12 slices of pepperoni (optional, or use olives/mushrooms for veg version)

• Fresh basil or parsley, chopped (for garnish)

Instructions:

1. Preheat oven to 180°C (350°F). Grease a medium baking dish.

2. Cook pasta in salted boiling water until just al dente. Drain and set aside.

3. Brown the beef:

   • In a large skillet, add ground beef and cook over medium heat.

   • Add diced onion and sauté until translucent.

   • Stir in garlic, Italian seasoning, salt, and pepper. Cook until meat is browned and fully cooked.

4. Add the sauce:

   • Pour in the pizza/marinara sauce and mix well.

   • Let it simmer on low for 5 minutes.

5. Mix pasta & beef:

   • In a large bowl or directly in the baking dish, combine cooked pasta with the beef mixture. Mix until evenly coated.

6. Assemble the casserole:

   • Spread mixture evenly in the baking dish.

   • Top with mozzarella and cheddar cheeses.

   • Arrange pepperoni slices or any toppings you love over the cheese.

7. Bake:

   • Bake uncovered for 15–20 minutes or until the cheese is melted, bubbly, and golden on top.

8. Garnish & Serve:

   • Sprinkle chopped fresh basil or parsley before serving.

Serving Ideas:

• Serve with a side salad or garlic bread for a complete meal.

• Kids love it! It reheats beautifully too—perfect for leftovers.

Tips & Variations:

• Swap ground beef with chicken mince or even mushroom-lentil mix for a vegetarian option.

• Want it spicy? Add chili flakes or jalapeños!

• For extra “pizza” flavor, mix in a few chopped black olives or green capsicum.

Flourless, tender, and full of coconut flavor!

Perfectly soft, moist, and naturally gluten-free, this coconut cake will become your go-to for any occasion. Whether you’re avoiding gluten or just love coconut, the texture and taste will win you over. With no flour, this cake relies on coconut, condensed milk, and eggs to create its unique tenderness.

Ingredients You’ll Need:

• 3 large eggs

• 5 drops vanilla essence (or ½ tsp vanilla extract)

• 1 can (395 g) sweetened condensed milk

• 150 g unsweetened grated coconut (in flakes or threads)

• 200 ml coconut milk

• 1 pinch of salt

• 3 level tablespoons of cornstarch (≈ 30 g)

• 1 tablespoon baking powder (≈ 14 g)

‍ Step-by-Step Preparation:

1. Mix the Base Batter

✅ Crack the 3 eggs into a medium mixing bowl. Add the vanilla essence.
✅ Beat for about 1 minute until slightly frothy.
✅ Pour in the condensed milk and mix well with a spatula or whisk.
✅ Stir in the grated coconut, coconut milk, and salt until the batter is uniform.

2. Add Dry Ingredients

✅ Sift in the cornstarch slowly while mixing, to avoid lumps.
✅ Gently fold in the baking powder, being careful not to deflate the mixture.

3. Get Ready to Bake

✅ Grease a 20×20 cm square pan with butter, oil, or margarine.
✅ Pour the batter in and smooth the top with a spatula for even baking.

4. Bake to Perfection

✅ Preheat oven to 180°C (350°F) for 10 minutes.
✅ Bake for 30–35 minutes, or until golden on top and set in the center.
✅ Perform the toothpick test: insert it into the center—if it comes out clean, it’s ready.

Serving & Storage

Final Tips

• Storage: Once cool, store in an airtight container in the fridge for up to 3 days.

• Topping Ideas: Dust with powdered sugar or extra grated coconut.

• Optional Twist: Add lemon or orange zest to the batter for a refreshing citrus aroma.

Why You’ll Love This Cake

This cake is a flourless wonder—moist from coconut milk, sweet and creamy thanks to condensed milk, and delightfully chewy with coconut flakes. It’s easy, elegant, and naturally gluten-free without requiring special flours.

Enjoy it:

• With coffee or tea

• As an after-dinner dessert

• Or even slightly warmed with a scoop of vanilla ice cream

❓FAQs

Q: Can I make this cake dairy-free?
Yes! Use dairy-free condensed milk (available in coconut or oat varieties) and ensure your coconut milk is unsweetened.

Q: Can I freeze this cake?
Absolutely. Let it cool completely, wrap it tightly, and freeze for up to 1 month. Thaw in the fridge overnight or microwave individual slices.

Q: Why is it flourless?
The starch from the condensed milk and cornstarch provides enough structure. The grated coconut gives it body and chew.

️ Make It Today!

This Gluten-Free Coconut Cake proves that simplicity can be deliciously indulgent. No fancy tools, no complicated techniques—just one bowl, a few ingredients, and a lot of joy.

Make it once, and it may just become your signature dessert!

A rustic family recipe — crispy outside, creamy inside, with a hearty and cheesy filling that melts in your mouth.

Why You’ll Love These

• Made with simple, accessible ingredients

• Beginner-friendly — no special tools needed

• A versatile snack or meal: serve hot with sauces or cold in lunchboxes

• Great for using leftover mashed potatoes or cooked chicken

Ingredients

For the Potato Dough:

• 1 kg small English potatoes (waxy or all-purpose preferred)

• 1 grated carrot

• 2 eggs

• 2 onions, chopped (divided)

• 5 tbsp wheat flour

• 1 tbsp butter

• Salt and black pepper, to taste

• Chopped fresh parsley, to taste

For the Filling:

• 100–200 g chicken breast fillet, finely chopped or shredded

• 5 fresh mushrooms, chopped (button or cremini)

• 100 ml cream (heavy cream or cooking cream)

• 100 g grated fresh cheese (mozzarella, gouda, or a melty cheese)

• 1 tbsp butter

• Salt and pepper, to taste

For Cooking:

• Vegetable oil, for shallow frying

• Optional: extra flour for dusting

‍ Step-by-Step Instructions

Step 1: Prepare the Potato Dough

1. Peel and boil the potatoes in salted water until fork-tender.

2. Drain and let them cool slightly.

3. Mash the potatoes with a fork or masher until smooth (do not blend).

4. In a frying pan, melt 1 tbsp butter, sauté 1 chopped onion until translucent.

5. Add grated carrot, season with salt and pepper, and cook until softened (about 4 minutes).

6. Combine sautéed mixture with mashed potatoes in a large bowl.

7. Add 2 eggs, chopped parsley, and 5 tbsp flour. Mix until fully incorporated.

8. The dough should be soft but firm enough to shape. Add a little more flour if too sticky.

Tip: You can refrigerate the dough for 20–30 mins for easier shaping.

Step 2: Make the Filling

1. In another pan, melt 1 tbsp butter, sauté the second chopped onion until lightly golden.

2. Add finely chopped chicken breast and cook until white and cooked through.

3. Stir in the chopped mushrooms and cook until they release moisture and soften.

4. Pour in the cream, stir, and let it reduce slightly for 2–3 minutes.

5. Add grated cheese, mix well, and remove from heat. Adjust salt and pepper to taste.

Cheese Tip: Use a cheese that melts nicely but still has a little pull, like mozzarella or gouda.

Step 3: Shape the Croquettes

1. On a lightly floured surface, take a small portion of potato dough (about the size of a golf ball).

2. Flatten it in your palm into a disc (about 6–8 cm wide).

3. Create a small indentation in the center and spoon in 1–2 teaspoons of the filling.

4. Gently fold and seal the dough over the filling, shaping into a small oval or round dumpling.

5. Repeat with the remaining dough and filling.

Optional: Dust lightly with flour before frying for extra crispness.

Step 4: Frying

1. Heat vegetable oil in a skillet (enough for shallow frying).

2. When the oil is hot, carefully place the croquettes into the pan.

3. Fry over medium heat, turning occasionally until golden brown on all sides.

4. Remove and drain on paper towels.

⚠️ Avoid high heat — the outside will burn before the inside heats through.

Serving Suggestions

Serve hot, warm, or at room temperature with any of the following:

• Garlic yogurt sauce

• Spicy tomato chutney

• Sweet chili sauce

• Sour cream & dill dip

Great as:

• Appetizer

• Party snack

• Light dinner

• Side dish with soup or salad

❄️ Storage & Reheating

• Refrigerate leftovers in an airtight container for up to 3 days.

• Freeze uncooked croquettes on a tray, then transfer to a bag for up to 2 months.

• To reheat: Bake in oven at 180°C (350°F) until heated through and crispy again.

Variations

Pro Tips

• Don’t overwork the potato dough; just mix until combined.

• Taste the potato mix before adding raw egg — this way you can adjust seasoning.

• Use gloves or lightly oiled hands for easier shaping.

Final Words

This heirloom-style recipe combines the humble potato with a rich, creamy filling — a dish that’s nourishing, nostalgic, and deeply satisfying. Whether you call them stuffed croquettes, dumplings, or savory fritters, they’re a tribute to homestyle cooking at its finest

Whether you’re planning a snack, a lunchbox treat, or a cozy dinner, this easy-to-make dough recipe is your go-to solution for empanadas, pies, turnovers, and more. Light, flavorful, and incredibly forgiving, this recipe uses basic pantry ingredients and no scale required!

✨ Why You’ll Love It

• No fancy equipment needed

• Quick dough — ready in 30 mins

• Freezer-friendly

• Customizable fillings

• Great for empanadas, mini pies, samosas, or baked pockets!

Ingredients

For the Dough:

• 1/2 cup (120 ml) warm milk

• 1/2 cup (120 ml) vegetable oil

• 1/2 cup (120 ml) sparkling water (room temperature)

• 1 tsp dry yeast

• 1 tbsp sugar

• 1/2 tbsp salt

• 3 cups (approx. 450 g) all-purpose flour, or as needed

For the Filling:

• 3 medium potatoes, peeled and boiled

• 100 g (about 1 cup) grated cheese (cheddar, mozzarella, gouda, etc.)

• 1 handful chopped green onion (spring onion)

• 1 tbsp butter

• Salt and black pepper, to taste

For Brushing (Optional):

• 1 egg yolk or 2 tbsp milk

• Optional: sesame or poppy seeds for topping

Instructions

Step 1: Prepare the Dough

1. In a large mixing bowl, combine:

   • Warm milk

   • Vegetable oil

   • Sparkling water

2. Stir in the dry yeast, sugar, and salt. Let it sit for about 3–5 minutes to slightly activate the yeast (not necessary to foam like in bread, just to dissolve).

3. Begin adding the flour, 1 cup at a time, mixing with a spoon or spatula.

4. Once it thickens, knead with your hands for about 3–5 minutes. Add more flour as needed until the dough is smooth, soft, and no longer sticky.

5. Form into a ball, cover with a clean cloth or plastic wrap, and let it rest in a warm place for 30 minutes.

TIP: A soft dough will yield a tender crust. Don’t over-flour!

Step 2: Make the Filling

1. Boil the potatoes until fork-tender. Drain and mash until smooth.

2. While still warm, mix in the butter, grated cheese, and chopped green onion.

3. Season with salt and pepper to taste. Let it cool before using.

Cheese Tip: Sharp cheddar adds great flavor, but you can mix cheeses like mozzarella for stretchiness or feta for tang.

Step 3: Assemble the Empanadas or Pies

1. After the dough has rested, divide it into 12 equal parts and roll each into a ball.

2. On a lightly floured surface, roll out each ball into a thin disc about 15–20 cm (6–8 inches) wide.

3. Spoon a generous amount of potato filling into the center (about 2 tablespoons).

4. Fold the disc in half to form a semi-circle or fold over like a pocket.

5. Press the edges closed with your fingers or a fork. You can also twist and pinch the edges for a classic empanada look.

6. Place on a greased or parchment-lined baking tray.

7. Brush the tops with beaten egg yolk or milk for a golden finish.

8. Use a knife to make small steam slits on top of each.

Step 4: Bake

• Preheat the oven to 180°C (350°F)

• Bake for 25–30 minutes, or until the empanadas are golden brown and slightly puffed.

Pro Tips for Success

• For flakier dough, chill it for 10 minutes before rolling out.

• No sparkling water? Replace with regular water — the result will still be tasty but slightly less airy.

• To freeze: Assemble the empanadas and freeze them unbaked on a tray. Once frozen solid, transfer to a zip-lock bag. Bake from frozen, adding 5–10 extra minutes.

• Reheat in the oven for best texture (avoid microwaving to prevent sogginess).

Filling Ideas (Creative Variations)

Serving Suggestions

• Serve with a simple salad, yogurt sauce, or chutney.

• Pack them into lunchboxes — they’re delicious warm or at room temp.

• Try with a side of spicy tomato dip or mint yogurt sauce.

❄️ Storage

• Fridge: Keep baked empanadas in an airtight container for up to 3 days.

• Freezer: Freeze baked or unbaked. To reheat, bake at 160°C until hot.

Final Notes

This empanada dough is incredibly adaptable and ideal for both beginners and pros. The combination of yeast, sparkling water, and warm milk gives it just enough rise while keeping it tender and flavorful. The cheesy mashed potato filling is creamy, savory, and perfect for all ages.

Try it once, and it might just become your new favorite dough recipe!

️ Succulent Eggplant Steaks with Potato Purée, Egg, and Wine-Tomato Sauce

A rustic, elegant vegetarian dish packed with flavor and texture — perfect for quick dinners or when you want to impress.

✨ Why You’ll Love This Recipe

• Simple ingredients, big flavor

• Vegetarian yet hearty and satisfying

• Versatile: serve as a main or side

• Restaurant-worthy presentation

Ingredients

For the Eggplant:

• 2 large eggplants (firm and shiny)

• Salt, for purging bitterness

• Olive oil & butter, for searing

• Parchment paper, for roasting

For the Filling:

• 1 medium onion, chopped

• 1 ripe tomato, chopped

• 50 ml tomato sauce (or crushed tomatoes)

• 3 tbsp chopped olives (black or green)

• 1/2 tsp Provençal herbs (or oregano, thyme, rosemary blend)

• 1–2 tbsp chopped fresh chives

• Salt, to taste

For the Mashed Potatoes:

• 3 medium potatoes, peeled and boiled

• 2 tbsp butter

• 2–3 tbsp milk (or cream), warm

• Salt, to taste

For the Eggs:

• 2–4 whole eggs (depending on servings)

• Olive oil or butter (for greasing cupcake mold)

For the Red Wine Sauce:

• 3 cloves garlic, thinly sliced

• 1 tsp wheat flour (or all-purpose flour)

• 150 ml dry red wine (e.g. Cabernet Sauvignon)

• 50 g sun-dried tomatoes, chopped

Step-by-Step Preparation

1. Prepare the Eggplant Steaks

1. Wash eggplants and cut each in half lengthwise.

2. Sprinkle cut sides generously with salt and let sit for 10–15 minutes to draw out bitterness.

3. After resting, pat dry thoroughly with paper towels.

4. Heat a skillet with a mix of olive oil and butter. Place eggplants cut-side down and sear until golden brown (about 4–5 minutes).

5. Transfer to a baking sheet lined with parchment paper, cut side down. Poke a few holes in the skin with a fork or knife.

6. Roast in a preheated oven at 200°C (390°F) for about 20 minutes or until soft and tender.

2. Prepare the Mashed Potatoes

1. Mash the boiled potatoes while still warm.

2. Add butter and a bit of milk to create a smooth purée.

3. Season with a pinch of salt. Set aside and keep warm.

3. Prepare the Filling

1. In a pan, heat a drizzle of olive oil.

2. Sauté the chopped onion until translucent.

3. Add tomato, tomato sauce, olives, Provençal herbs, and salt. Cook for 4–5 minutes until fragrant.

4. Stir in fresh chives and remove from heat.

4. Prepare the Baked Eggs

1. Lightly grease a cupcake mold or muffin tin.

2. Crack one egg into each mold cavity.

3. Bake at 180°C (350°F) until the whites are set but the yolk is still runny, or bake longer for firm yolks (about 8–12 minutes, depending on oven).

Tip: You can also fry or poach the eggs if you prefer.

5. Assemble the Eggplant Steaks

1. Once eggplants are roasted, flip them cut side up.

2. Spoon the sautéed onion-tomato mixture over each.

3. Carefully place one baked egg over each filled eggplant half.

Optional: Red Wine & Sun-Dried Tomato Sauce

A rich, tangy sauce that elevates the dish!

1. In a small pan, melt a bit of butter and sauté sliced garlic until just golden.

2. Sprinkle in the flour and cook for 30 seconds, stirring to avoid lumps.

3. Add chopped sun-dried tomatoes and pour in the red wine.

4. Let simmer on low heat for 5–8 minutes, stirring occasionally until the sauce thickens slightly and reduces by half.

Drizzle this sauce around or over the eggplant steaks when serving.

‍ Serving Suggestions

• Serve one eggplant steak with a generous dollop of mashed potatoes and a spoonful of wine sauce.

• Garnish with extra fresh herbs (like parsley or basil), cracked black pepper, and a drizzle of olive oil.

• Pair with a simple green salad or crusty bread.

Variations

• Cheesy version: Add shredded mozzarella or feta on top of the eggplant before placing the egg.

• Spicy kick: Add a pinch of chili flakes to the filling or sauce.

• Protein addition: Add chickpeas or lentils to the sautéed tomato mixture.

• Vegan option: Omit eggs and serve with grilled tofu or vegan béchamel.

❄️ Storage Tips

• Store leftovers in an airtight container in the fridge for up to 2 days.

• Reheat in the oven or skillet. For best results, store eggs separately and reheat gently.

Final Thoughts

This dish may seem fancy, but it’s truly easy and uses everyday ingredients. Whether you’re hosting guests, making a cozy weeknight dinner, or want something new from eggplant, this recipe delivers comfort and flair in every bite.

A light, healthy, oven-baked treat made with just bananas, eggs, and milk — no added sugar or flour!

Ingredients:

• 4 ripe bananas (the riper, the sweeter)

• 4 eggs

• 400 ml milk (whole, skimmed, or plant-based)

Step-by-Step Instructions:

1. Preheat the Oven

• Set your oven to 180°C (350°F) so it’s hot and ready for baking.

2. Prepare the Mixture

Mash the Bananas

• Peel the bananas and place them in a large mixing bowl.

• Mash with a fork until smooth, or blend with a hand mixer for an extra creamy texture.

Add the Eggs

• Crack in all 4 eggs. Mix until the eggs are fully incorporated with the bananas.

Incorporate the Milk

• Gradually pour in the milk while stirring. Mix until smooth and uniform.

3. Pour into the Pan

Prepare the Baking Dish

• Lightly grease a baking dish with butter or oil, or line it with parchment paper.

Transfer the Mixture

• Pour the banana-egg-milk mixture into the prepared pan. Tap the dish gently to level the top.

4. Bake

• Place the dish in the preheated oven.

• Bake for 45–50 minutes, or until:

  • The top is set and golden.

  • A toothpick inserted in the center comes out clean.

5. Cool and Serve

• Remove from the oven and allow to cool to room temperature.

• Unmold carefully, slice, and serve!

Serving Suggestions:

• Drizzle with honey, maple syrup, or a dusting of cinnamon.

• Pair with fresh berries, Greek yogurt, or a scoop of vanilla ice cream for a more indulgent touch.

• Serve warm or chilled — it tastes great either way!

Tips & Variations:

• Banana Tip: The darker the banana skin, the sweeter the dessert.

• Milk Options: Try oat, almond, or coconut milk for a dairy-free version.

• Flavor Boosters: Add 1 tsp vanilla extract, a pinch of nutmeg, or ½ tsp ground cinnamon before baking.

• Texture Add-ons: Stir in raisins, shredded coconut, or chopped nuts for added texture and flavor.

✅ Why You’ll Love This Dessert:

• Naturally sweet — no sugar needed!

• Flourless & gluten-free

• Dairy-optional

• Takes only 5 minutes prep

• Great for kids and adults

• Can double as a healthy breakfast or guilt-free snack

Photo: Reproduction (Optional image placeholder if you want to insert a photo)

Give it a try and see how incredibly simple and delicious a homemade dessert can be — with just 3 ingredients and a bit of love.