Ingredients:

3 eggs, whisked gently

1 big carrot, peeled and cut into small pieces.

2 teaspoons of sesame oil

1 little white onion, diced

3 pieces of garlic, finely chopped

1 cup of frozen peas

3 tablespoons of butter, separated.

4 green onions cut into small pieces

1/4 cup of soy sauce (and add more if needed)

3 teaspoons of oyster sauce

4-5 cups of cooked and cold rice

Salt and pepper.

Instructions:

Heat a big pan or wok on medium heat. The author mentions using both a nonstick and a regular pan, but they lean towards using a nonstick pan for cooking this rice. Put one tablespoon of butter in the pan. After the butter has melted, put in the eggs that have been lightly beaten. Let them cook for around 30-40 seconds or until they are firm, then mix them. Once the eggs are done cooking, take them out and put them to the side.

Put the rest of the butter in the pan. When it’s hot, add the carrot and onion. Cook until they are soft. Then, add the garlic and cook until it smells good, being careful not to let it turn brown. Increase the temperature a little and put in the leftover rice and peas. Cook the mixture for around 3-4 minutes until it sizzles and starts to brown slightly. Then, add the eggs, green onion, soy sauce, sesame oil, and oyster sauce. Continue cooking for a few more minutes until the mixture is warm. Add salt and pepper to taste, then serve right away.

Have a good time!

Enjoy!

Preparation Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4-6

Ingredients:
1 cup oatmeal
150 ml milk
2 bananas, mashed
2 eggs, beaten (wash eggs before using)
A pinch of vanillin
50g cranberries
50g dried apricots, chopped
30g almond flakes
1 teaspoon baking powder
(for greasing)
Directions:

1. Prepare the Oatmeal Mixture:

In a bowl, mix the oatmeal and milk. Let it stand for 10 minutes so the oats can absorb the milk and soften.

2. Combine Ingredients:

Mash the bananas and add them to the oatmeal mixture.
Add the beaten eggs, vanillin, cranberries, chopped dried apricots, almond flakes, and baking powder. Mix until all ingredients are well combined.

3. Prepare the Baking Pan:

Preheat the oven to 180°C (360°F).
Line a baking pan with baking paper and grease it lightly with to prevent sticking.

4. Bake the Mixture:

Pour the oatmeal mixture into the prepared baking pan and spread it evenly.
Bake for 40 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.

5. Serve:

Allow the bake to cool slightly before slicing.
Serve warm or at room temperature.
Serving Suggestions:
Enjoy with a dollop of Greek or a drizzle of honey.
Pair with a fresh fruit salad for a wholesome breakfast.
Cooking Tips:
Ensure the oats are well mixed with the milk and have time to soften.
Feel free to substitute the dried apricots and cranberries with other dried fruits like raisins or dates.
Nutritional Benefits:
Oats: High in fiber to aid digestion and keep you feeling full.
Bananas: Packed with potassium and essential vitamins.
Almond Flakes: Provide healthy fats and a satisfying crunch.
Dietary Information:
Vegetarian: Yes
Gluten-Free: Use gluten-free oats
Nut-Free: Omit the almond flakes or replace them with sunflower seeds
Storage:
Store leftovers in an in the for up to 3 days.
Reheat slices in the microwave for a quick breakfast option.
Why You’ll Love This Recipe:
Simple to prepare, perfect for meal prepping.
Customizable with your choice of dried fruits and nuts.
A delightful combination of hearty oats and sweet bananas that’s both filling and delicious.
Conclusion:
Begin your day with this delectable Oatmeal Banana Breakfast Bake! Whether fresh from the oven or as a grab-and-go option, it’s sure to become a favorite in your morning routine.

Enjoy!

Ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 3/4 cup granulated sugar
– 1 teaspoon vanilla extract
– 1/2 cup honeycomb candy (broken into pieces)
– 4 large egg yolks
– Pinch of salt

Directions:
1. In a sturdy saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat this lovely mix over medium heat, stirring occasionally, until the sugar fully dissolves.
2. Grab a bowl and whisk those egg yolks until they’re nice and smooth. Now, slowly pour in the warm cream mixture while whisking continuously—this helps avoid scrambled eggs!
3. Pour the entire mixture back into the saucepan and cook over low heat. Stir constantly until the custard thickens and nicely coats the back of a spoon—it should take about 5-10 minutes.
4. Remove from heat and stir in the vanilla extract and a pinch of salt for that extra flavor. Allow the mixture to cool down to room temperature.
5. Once cooled, pour the luscious custard into your ice cream maker and churn it according to the manufacturer’s instructions until it’s soft and creamy.
6. Just when the ice cream is almost done, gently fold in those delightful honeycomb pieces for a sweet crunch.
7. Finally, transfer the ice cream to an airtight container and pop it in the freezer for at least 4 hours, or until it’s firm and ready to scoop!

Enjoy this decadent homemade treat any time of year! 

Ingredients:

2 cups frozen pineapple chunks (fresh or store-bought).

1 can (14 ounces) sweetened condensed milk.

1/2 cup chilled heavy whipping cream.

Equipment:Food processor.

Freezer-safe container (optional).

Instructions:

Step 1

If using fresh pineapple, core, peel, and cut it into 1-inch pieces.

Step 2

Arrange the pineapple pieces in a single layer on a baking sheet, ensuring they don’t overlap.

Step 3

Freeze for at least 4 hours or overnight.

Step 4

In a food processor, combine the frozen pineapple chunks, sweetened condensed milk, and chilled heavy whipping cream.

Step 5

Blend briefly to break up the pineapple, then continue blending until the mixture is smooth and creamy, scraping down the sides as needed.

Step 6

This should take about 1 to 2 minutes.

Step 7

For the best soft-serve texture, enjoy it right away!

Step 8

Serve in cones or bowls, and top with your favorite toppings such as chopped nuts, maraschino cherries, or a drizzle of pineapple juice.

Adjust the Texture:For a slightly creamier consistency, let the frozen pineapple sit at room temperature for 5-10 minutes before processing.

Storage:If you have leftovers, transfer the soft serve to a freezer-safe container and freeze for up to 2 hours. It will become more solid, so let it soften slightly at room temperature before scooping.

Enjoy your homemade pineapple soft-serve ice cream, a delightful treat that brings a taste of the tropics to your home!

Enjoy!

Ingredients

6 egg yolks
125 grams of sugar
1 teaspoon of vanilla flavoring
2 bananas that are ready to eat.
1 liter of milk
3 tablespoons of cornstarch
20 milliliters of milk
For a dessert called Bananas Foster:

10 grams of butter
50 grams of sugar
1 Banana

Preparation

Take six eggs and separate the yellow part from the white part. Put the yellow parts in a big bowl.
Mix in sugar and vanilla extract until well blended.
In a bowl, put ripe bananas and crush them with a fork. Then, add the crushed bananas to the mixture of egg yolks and mix everything well.
Pour milk over the mixture of egg yolk and banana, then whisk everything together.
Put the cornstarch in a small bowl and pour in some milk. Stir until the cornstarch is completely dissolved.
Add the milk and cornstarch mix to the bowl with the egg yolk and banana mix. Stir everything together well.
Put the mix in a pot and cook on low heat while stirring with a whisk to prevent it from sticking to the pot.
Keep cooking for around 10 minutes or until the mixture becomes thicker.
Put the mixture into 4 small dessert cups, allow them to cool and solidify.
Put butter in a pan and let it melt.
Sprinkle sugar on top of melted butter, stir thoroughly, and heat until melted.
Slice a banana, put it in the caramel, and stir until the banana is covered with caramel.
Put the bananas foster on top of the banana pudding, then refrigerate for at least 3 hours or until firm.

Enjoy !

Ingredients

3 cups (700ml) whole milk
1 can (14 oz) sweetened condensed milk
4 tablespoons cornstarch
1 teaspoon vanilla extract
2 packets of digestive or graham crackers (or any plain biscuits you prefer)
1/4 cup butter (optional, for extra richness)
Crushed biscuits or graham crackers (for topping)

Preparation

Step 1: Prepare the Creamy Custard Base
In a medium saucepan, combine the whole milk, sweetened condensed milk, and cornstarch. Whisk them together until the cornstarch is fully dissolved, ensuring no lumps remain. This mixture will form the base of the pudding.

Turn on the heat to medium and stir the mixture continuously. As it heats up, the mixture will thicken. This usually takes about 5 to 7 minutes. Once the pudding thickens to a creamy, custard-like consistency, remove it from the heat. Stir in the vanilla extract for a touch of flavor and richness. If you prefer a slightly richer custard, add the butter at this point and stir until melted.

Step 2: Layer the Biscuits
While the custard is cooling slightly, crush half of your biscuits or graham crackers into fine crumbs. You can do this by placing them in a ziplock bag and gently crushing them with a rolling pin, or by pulsing them in a food processor.

Take a deep dish or baking dish (preferably glass for presentation), and spread a thin layer of crushed biscuits on the bottom. This forms the crispy foundation for the pudding layers.

Step 3: Layer the Custard
Once your biscuits are in place, pour half of the custard mixture over the biscuit layer. Spread it evenly using a spatula or the back of a spoon. The smooth, creamy custard contrasts beautifully with the crunch of the biscuits.

Step 4: Add Another Biscuit Layer
Now, crush more biscuits and sprinkle a second layer over the custard. Be generous—this adds extra texture and flavor!

Step 5: Top with the Remaining Custard
Pour the remaining custard over the top biscuit layer. Gently spread it out, ensuring that the biscuit layer is fully covered and sealed in by the rich custard.

Step 6: Finish with Crushed Biscuits
To add the finishing touch, sprinkle the top with more crushed biscuits. This gives the dessert a lovely crunchy texture that complements the creamy filling.

Step 7: Chill and Serve
Place the dish in the refrigerator for at least 2 hours, or until fully set. Chilling allows the flavors to meld together and gives the pudding a more cohesive texture. For best results, you can even leave it to chill overnight.

Tips for Success:
Cornstarch consistency: Make sure to whisk constantly while heating the milk mixture to avoid lumps.
Layer variation: You can add more layers of biscuits and custard if desired for extra height and texture.
Flavored twist: Feel free to add a dash of cinnamon or cocoa powder to the biscuit layers for an extra flavor boost.
Serving Suggestions:
Once the pudding has set, it’s ready to be served! You can cut it into slices for a neat presentation or scoop it out with a large spoon for a more rustic look. The combination of the cool, creamy custard and the crumbly biscuit layers is sure to be a hit with anyone who tries it.

Why You’ll Love This Recipe:
No-bake: This is a perfect dessert when you don’t want to use the oven.
Minimal ingredients: With only a few pantry staples, you can whip this up in no time.
Customizable: You can experiment with different biscuits, toppings, or even flavors in the custard.
Make-ahead: This pudding can be made the night before, making it ideal for parties or gatherings.

Ingredients:

 1/2 avocado
 1 banana
 A handful of almonds
 1 cup of milk (any type you like)
 Optional: Honey or sweetener to taste
Instructions:

 Cut the avocado and banana into pieces and place them in a blender.
 Add the almonds.
 Pour in the milk.
 Optional: Add honey or sweetener if you prefer a sweeter taste.
 Blend until smooth and creamy.
 Pour into a glass and enjoy!

❤ Falafel balls recipe

Looking for a tasty, plant-based snack? These crispy vegan falafel balls are packed with flavor and are super easy to make! ✨

 

Ingredients:

– 1 can chickpeas, drained and rinsed

– 1 small onion, chopped

– 2 cloves garlic, minced

– 1/4 cup fresh parsley, chopped

– 1/4 cup fresh cilantro, chopped

– 1 teaspoon cumin

– 1 teaspoon coriander

– 1/2 teaspoon baking powder

– Salt and pepper, to taste

– Olive oil for frying

 

Directions:

1. Grab your trusty food processor and toss in the chickpeas, chopped onion, minced garlic, parsley, cilantro, cumin, coriander, baking powder, and a pinch of salt and pepper. Pulse it all together until you have a nice, coarse mixture.

2. Time to roll! Take portions of the mixture and shape them into small balls or patties.

3. Heat a generous amount of olive oil in a pan over medium heat. Fry those falafel balls until they’re golden brown and crispy, about 4-5 minutes on each side. Your kitchen will start to smell amazing!

4. Once they’re perfectly fried, remove the falafel and let them drain on some paper towels to get rid of any extra oil.

5. Serve these delicious bites with a drizzle of tahini sauce or stuff them in a warm pita with your favorite veggies. Enjoy!

Creamy Cauliflower Cheese

 

Transform simple cauliflower into a rich, cheesy delight with a creamy sauce and golden crust! Perfect as a side dish or a star on its own.

Ingredients

 

✔ 1 head of cauliflower, cut into florets

✔ A pinch of sea salt

✔ 60ml cream

✔ 60g flour

✔ ½ cup milk

✔ A dash of nutmeg

✔ 200g cheddar (or preferred cheese)

✔ A sprinkle of black pepper

‍ Instructions

 

1️⃣ Prep Cauliflower – Remove leaves, chop into even florets, and boil in salted water for 7 minutes until tender. Drain.

2️⃣ Make the Sauce – In a saucepan, whisk cream, milk, flour, nutmeg, salt & pepper over low heat until thick.

3️⃣ Add Cheese – Stir in cheddar until melted and smooth.

4️⃣ Assemble & Bake – Pour sauce over cauliflower in a baking dish. Sprinkle extra cheese on top.

5️⃣ Bake – Cook at 375°F (190°C) for 25–30 minutes until golden and bubbly.

6️⃣ Enjoy! – Serve hot as a comforting, cheesy treat.

 

Tip: Add a crispy breadcrumb topping for extra crunch!

Vietnamese Vermicelli Noodle Salad (Bún Chay)

 

A fresh, vibrant, and light dish packed with crunchy veggies, fragrant herbs, and a zesty dressing—perfect for a quick, healthy meal!

Ingredients

✔ 200g rice vermicelli noodles

✔ 1 cup shredded carrots

✔ 1 cup thinly sliced cucumber

✔ ½ cup bean sprouts

✔ ¼ cup fresh cilantro, chopped

✔ ¼ cup fresh mint leaves, chopped

✔ ¼ cup crushed peanuts

✔ ¼ cup fried shallots

 

For the Dressing:

✔ ⅓ cup soy sauce

✔ 2 tbsp lime juice

✔ 2 tsp sugar

✔ 1 clove garlic, minced

✔ 1 small chili, finely chopped (optional) ️

‍ Instructions

 

1️⃣ Cook Noodles – Boil according to package instructions, drain, and set aside.

2️⃣ Make Dressing – Whisk together soy sauce, lime juice, sugar, garlic, and chili in a bowl.

3️⃣ Combine Salad – In a large bowl, mix noodles, carrots, cucumber, bean sprouts, cilantro, and mint.

4️⃣ Toss & Serve – Pour dressing over the salad, toss gently, and top with peanuts & fried shallots for crunch.

 

✨ Ready in just 20 minutes! Light, refreshing, and full of flavor!

Chicken Tagine with Olives & Mushrooms

 

A delicious Moroccan-inspired dish with tender chicken, briny olives, and earthy mushrooms, slow-cooked in fragrant spices!

 

⏳ Time & Servings

Prep Time: 15 minutes

Cook Time: 1 hour

Servings: 4

 

Ingredients

 

• 4 bone-in, skin-on chicken thighs
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 cup mushrooms, sliced
• ½ cup green olives, pitted
• 2 tbsp olive oil
• 1 cup chicken broth
• 1 tbsp lemon juice
• 1 tsp ground Cumin
• 1 tsp ground coriander
• 1 tsp paprika
• ½ tsp ground turmeric
• ½ tsp ground cinnamon
• ½ tsp black pepper
• Salt to taste
• 1 tbsp fresh parsley or cilantro, chopped (for garnish)

 

‍ Instructions

 

1. Prepare the Chicken:

 

Pat the chicken thighs dry and season with salt and black pepper.

 

2. Sear the Chicken:

 

In a tagine or deep skillet, heat olive oil over medium heat.

 

Sear chicken thighs for about 5 minutes per side until golden brown. Remove and set aside.

 

3. Sauté the Aromatics:

 

In the same pan, sauté onions for 3 minutes until soft.

 

Add garlic, mushrooms, cumin, coriander, paprika, turmeric, cinnamon, and cook for 2 minutes.

 

4. Simmer the Tagine:

 

Return chicken to the pan. Pour in chicken broth and lemon juice.

 

Cover and let simmer on low heat for 45 minutes, stirring occasionally.

 

5. Add Olives & Finish Cooking:

 

Add green olives and cook for another 10 minutes. Adjust seasoning if needed.