Ingredients
500 g 1 pound flour;
150 ml 5 fl. oz warm milk;
150 ml 5 fl. oz warm water;
1 tsp salt;
2 tbsp dry yeast;
3 tbsp olive oil;
chopped parsley
chili flakes
Instructions
Mix yeast and salt into flour with a whisk. Add the warm milk and water and knead just until the liquids are absorbed.
Mix in the olive oil and knead until the dough is smooth (around 10 minutes).
Make a ball out of the dough, cover it with vegetable oil, and set it aside in a warm place for an hour, or until it has doubled in size.
When the dough has risen enough, divide it into six pieces and roll each one into a ball.
Each flatbread should be rolled out and put on a pan with medium-high heat.
Take 5–6 minutes to cook (2.5-3 minutes on each side).
Each flatbread should make a pocket in the middle when you flip it over.
Spread oil on each hot flatbread, then sprinkle parsley and chili flakes on top

Quick Puff Pastry Apple Rolls Recipe

Ingredients:

• 500 g (17.6 oz) puff pastry
• 2 apples, grated
• 20 g (1 ½ tbsp) sugar
• 5 g (1 tsp) cinnamon
• 1 egg, for brushing

Optional for Serving:

• Strawberry puree
• Black tea

Instructions:

1. Prepare the Filling

Start by peeling the 2 apples and grating them into a medium-sized bowl. The grated apples will form the sweet, juicy filling for your pastry. Once grated, mix the apples with 20 g of sugar and 5 g of cinnamon, ensuring that the mixture is evenly combined. The sugar will bring out the natural sweetness of the apples, while the cinnamon adds a warm, spiced flavor.

2. Roll the Dough

On a clean, flat surface, roll out the 500 g puff pastry into a large rectangular shape. Aim for an even thickness so that the pastry bakes uniformly. Once rolled out, evenly spread the prepared apple mixture across the surface of the puff pastry, leaving a small border around the edges.

3. Roll and Slice

Carefully begin rolling the puff pastry from one edge, working slowly to create a tight roll or log shape. Once fully rolled, use a sharp knife to slice the log into small rolls, about 2 cm thick. Each slice should contain layers of pastry and apple filling.

4. Egg Wash

Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper. Arrange the apple rolls on the tray, leaving some space between each roll for them to expand during baking. In a small bowl, beat 1 egg and brush the top of each roll with the egg wash to give them a golden, glossy finish once baked.

5. Bake

Place the baking tray in the preheated oven and bake the rolls for 25-30 minutes. The puff pastry should turn golden brown and crisp, while the apple filling becomes tender and fragrant. Once baked, remove the tray from the oven and allow the rolls to cool slightly before serving.

6. Optional Serving Suggestions

For an extra touch of flavor, serve the warm apple rolls with a side of strawberry puree for dipping. Pair them with a hot cup of black tea to complete the dessert experience. The combination of sweet apple rolls with the tartness of strawberry puree and the richness of tea creates a delightful balance of flavors.

Nutritional Information (Per Roll, Approximate):

• Calories: 220 kcal
• Protein: 4 g
• Fat: 14 g
• Carbohydrates: 20 g
• Fiber: 2 g
• Sugar: 6 g
• Servings: 10 rolls

Heavenly No-Bake Chocolate Orange Dessert

Discover the buzz-worthy new homemade dessert that takes just 5 minutes to prepare – no baking or gelatine required!

Ingredients:

For the Chocolate Mixture:

• – 400ml milk
• – 120 grams of sugar
• – Zest of 1 orange
• – 60 grams of cocoa

For the Biscuit Layer:

• – 150 grams of butter
• – 400g biscuits
• – 100 grams of walnuts

For the Chocolate Topping:

• – 80g milk chocolate
• – 25 ml vegetable oil
• – 60g roasted peanuts

For the White Chocolate Swirl:

1. – 50g white chocolate

Instructions:

For the Chocolate Mixture:

1. In a saucepan, combine 400ml of milk, 120 grams of sugar, orange zest, and 60 grams of cocoa.
2. Cook the mixture until it comes to a boil while stirring constantly. Once it reaches a boil, remove it from heat.

For the Biscuit Layer:

1. In a separate saucepan, melt 150 grams of butter. Allow it to cool slightly.
2. In a large mixing bowl, crush 400g of biscuits into small pieces. You can use your hands or a rolling pin to achieve the desired texture.
3. Add 100 grams of walnuts to the crushed biscuits.
4. Pour the melted butter over the biscuit and walnut mixture. Mix until well combined.
5. Spread this biscuit mixture evenly into the base of a dish or tray.
6. Pour the previously prepared chocolate mixture over the biscuit layer. Make sure it’s evenly distributed.
7. Chill the dessert in the refrigerator for at least 1 hour to set.

For the Chocolate Topping:

1. In a microwave-safe bowl, melt 80g of milk chocolate with 25 ml of vegetable oil. Stir until you have a smooth chocolate sauce.
2. Pour the melted chocolate evenly over the chilled dessert.
3. Sprinkle 60g of roasted peanuts on top of the chocolate layer.

For the White Chocolate Swirl:

• Melt 50g of white chocolate and drizzle it over the dessert.
• Place the dessert in the refrigerator for an additional 30 minutes to allow it to set completely.

To Serve:

1. Slice and serve your delectable no-bake chocolate orange dessert. The creamy chocolate and zesty orange flavors will delight your taste buds!
2. This dessert is a quick and impressive treat that everyone will be talking about

Garlic Butter Roasted Potatoes

Ingredients:

• • Small Thin-Skinned Potatoes: 2 lbs (900 g) (such as new or baby potatoes)

• • Olive Oil: 2 tablespoons (30 ml)
  • Salt and Pepper: to taste
  • Ground Coriander: 1 teaspoon (optional)

• • Paprika: 1 teaspoon (optional)
  • Breadcrumbs: 2 tablespoons (15 g)
  • Garlic: ½ head (skin on)

• Butter: 2 tablespoons (30 g, softened)
• Chopped Fresh Dill: 1 tablespoon (optional)

Directions:

1. 1. Prepare the Potatoes:
      • • Preheat the oven to 350°F (180°C). Peel or leave the thin-skinned potatoes whole and rinse them. Pat dry with a paper towel.

       

   2. Season the Potatoes:
      • Transfer the potatoes to a large bowl. Drizzle with olive oil and season with salt, pepper, coriander, and paprika. Toss to coat evenly.

1. 1. Coat with Breadcrumbs:
      • Sprinkle the potatoes with breadcrumbs and mix well, ensuring the breadcrumbs stick to the potatoes.
   2. Bake:
      • • Line a baking dish with parchment paper or foil. Arrange the potatoes in a single layer and add half a head of garlic (skin on) to the edge of the baking dish. Bake for 40 minutes or until the potatoes are golden and tender.

       

   3. Make the Garlic Butter:
      • Once the garlic is roasted, peel the cloves and mash them with softened butter until smooth. Stir in chopped dill if desired.

1. Combine and Serve:
   • Mix the garlic butter into the hot roasted potatoes until evenly coated. Serve immediately and enjoy!

Serving Suggestions:

• • Serve as a side with grilled meats, roasted chicken, or fish.

• Pair with a fresh green salad for a lighter meal.
• Sprinkle with extra herbs, such as parsley or chives, for added color and flavor.

Cooking Tips:

• • Use small, evenly sized potatoes for even cooking.

• Adjust the amount of garlic to suit your taste—roasted garlic has a milder, sweeter flavor.
• For extra crispiness, increase the oven temperature to 400°F (200°C) during the last 10 minutes of baking.

Nutritional Benefits:

• • High in Potassium and Vitamin C: Potatoes support immune health and overall wellness.

• Garlic: Contains antioxidants that may boost heart health.
• Olive Oil: Provides healthy fats that promote good cholesterol levels.

Dietary Information:

• • Vegetarian-Friendly: Yes.

• • Vegan Option: Can be made vegan by substituting butter with a plant-based alternative.
  • Gluten-Free: If breadcrumbs are gluten-free or omitted.
  • Dairy: Contains dairy from butter; not suitable for lactose-intolerant individuals unless dairy-free butter is used.

Nutritional Facts (per serving, approx. 1/6 of the recipe):

• • Calories: 250
  • Protein: 4 g
  • Fat: 12 g

• • Carbohydrates: 32 g
  • Fiber: 4 g
  • Sodium: 180 mg

Storage:

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven to retain crispiness, or microwave for a quick warm-up.

Why You’ll Love This Recipe:

• • Simple Ingredients: Minimal prep makes it perfect for busy nights.

• Versatile Side Dish: Pairs well with almost any main course.
• Crispy on the Outside, Soft on the Inside: The rich garlic flavor makes them irresistible.
• Customizable: Easily adapt with your favorite herbs and spices.

Chocolate Delight Cake

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Healthy Oatmeal and Fruit Cake

Table of Contents

The Ultimate Belly Fat Burning Salad: How I Shed 25 Kilograms in Just One Month

Ingredients:

• 1/3 portion of cabbage, meticulously shredded
• 1 generously-sized carrot, expertly julienned or grated
• 1 freshly harvested cucumber, delicately julienned or thinly sliced
• 1 substantial crimson apple, meticulously julienned or thinly sliced
• 1 crimson onion, expertly sliced into wispy rings
• 50 milliliters of liquid gold—extra virgin olive oil

Preparation Method:

1. Commence by meticulously shredding one-third of a cabbage head, ensuring delicate strands, and transferring them to a capacious mixing bowl, setting the stage for a symphony of flavors.
2. Employ your culinary finesse to julienne or grate a generously-sized carrot, infusing the bowl with vibrant hues and a burst of earthy sweetness.
3. Employ a deft hand to slice a fresh cucumber into ethereal wisps, their crisp texture and invigorating essence harmonizing with the ensemble of ingredients.
4. Embark on a journey of culinary artistry as you julienne or thinly slice a luscious red apple, each sliver a testament to nature’s bounty and the promise of delectable sweetness.
5. With precision, carve a crimson onion into delicate rings, their translucent layers weaving into the tapestry of flavors, offering a subtle yet distinct savory note.
6. Bestow a citrusy flourish upon the salad by extracting the essence of a lemon, its zest infusing the medley with a tantalizing kick of freshness and vibrancy.
7. Drizzle liquid gold—50 milliliters of extra virgin olive oil—over the ensemble, a testament to culinary indulgence and the promise of healthful nourishment.
8. With a delicate touch, intertwine the elements, ensuring that every morsel is enveloped in a cloak of savory satisfaction. Subsequently, grant the salad a respite to amalgamate its flavors, as it luxuriates in the chilled embrace of the refrigerator for a minimum duration of 30 minutes.
9. Present your masterpiece, chilled and rejuvenated, a testament to culinary prowess and the promise of a satisfying crunch that heralds the journey to a trimmer, healthier self.

Conclusion:

In conclusion, this belly-fat-burning salad is not only a culinary delight but also a powerful tool in your weight loss journey. By incorporating nutrient-rich ingredients known for their fat-burning properties, such as cabbage, carrots, cucumber, apples, red onions, lemon juice, and olive oil, you’re giving your body the support it needs to shed excess weight, particularly around the midsection. With dedication and a balanced diet, you too can experience remarkable results like the 25-kilogram weight loss achieved in just one month. So why wait? Whip up a batch of this sensational salad today and take the first step towards a healthier, happier you!

Potatoes with Vegetables in the Oven! Simple, Quick, and Very Tasty!

In this delectable recipe, we will explore how to make a mouthwatering dish of potatoes with vegetables in the oven. This simple and quick recipe combines the earthy goodness of potatoes with the vibrant flavors of cauliflower, carrots, and sweet peppers. It’s not only a delightful side dish but also a great way to sneak in some nutritious vegetables. Let’s dive into the details of this easy-to-follow recipe.

Ingredients:

• Cauliflower – 500 g.
• Carrots – 2 – 3 (average)
• 1 Paprika
• Potatoes – 500 g.
• Salt
• Black pepper
• Sweet peppers
• Olive oil – 2 tbsp.
• Dried parsley
• Dry garlic

Preparation:

Now, let’s walk through the step-by-step preparation of this delicious dish:

Prepare the Vegetables:

• Start by removing the cauliflower florets from the stem and cutting them into smaller pieces.

 Slice the Carrots:

• Peel the carrots and slice them into thin, round pieces.

 Prepare the Paprika:

• Cut the paprika into strips for that extra burst of color and flavor.

Dice the Potatoes:

• Peel the potatoes and cut them into bite-sized pieces.

Season the Vegetables:

• In a mixing bowl, add the cauliflower, carrots, paprika, and potatoes.

Season to Perfection:

• Sprinkle salt, black pepper, dried garlic, dried parsley, and a drizzle of extra virgin olive oil over the vegetables.

Mix Thoroughly:

• Gently mix all the ingredients together with a spoon, ensuring that the seasonings are evenly distributed.

Bake to Perfection:

• Preheat your oven to 200°C (392°F).
• Spread the seasoned vegetables on a baking sheet lined with parchment paper.

Cooking Time:

• Bake the vegetables in the preheated oven for 35-40 minutes, or until they are beautifully golden and tender.

Serve and Enjoy:

• Once done, bring this flavorful dish to the table as a side dish. It pairs wonderfully with your choice of meat or fish.

Conclusion:

This simple recipe for potatoes with vegetables in the oven is a fantastic way to elevate your side dish game. The combination of cauliflower, carrots, paprika, and potatoes, seasoned to perfection, creates a symphony of flavors that will leave your taste buds singing. Plus, it’s a quick and easy way to incorporate more vegetables into your diet.

Egg and Cheese Breakfast Sandwich Recipe

This egg and cheese breakfast sandwich is the perfect way to start your day. It’s quick, customizable, and packed with flavor. Whether you’re on the go or relaxing at home, this hearty sandwich can be made in just a few minutes. You can easily swap out ingredients based on your preferences, like adding  sausage, or veggies for extra flavor.

Preparation Time: 5 minutes

Cook Time: 5–7 minutes

Total Time: 10–12 minutes

Ingredients:

3 eggs

½ small onion, finely chopped

Fresh parsley, chopped

Salt, to taste

Paprika, to taste

Tomato sauce (as needed)

4 slices of cheese

Tomato slices

pour olive oil (for spreading)

Directions:

Prepare the Egg Mixture:

Beat the eggs in a bowl.

Stir in the chopped onion, parsley, salt, and paprika.

Assemble the Sandwiches:

olive oil one side of each bread slice.

Spread tomato sauce on the unbuttered sides of two slices.

Add cheese and tomato slices on top.

Cook the Egg Mixture:

Heat a pan with butter and cook the egg mixture until set.

Place cooked eggs on the prepared bread with cheese and tomatoes.

Grill the Sandwiches:

Grill sandwiches in a pan for 2-3 minutes per side, pressing gently until golden brown and the cheese melts.

Serving Suggestions:

Serve with a side of fresh fruit or a smoothie for a balanced meal.

Cooking Tips:

Add herbs like oregano or basil for extra flavor.

Use whole wheat bread for added fiber.

Nutritional Benefits:

Eggs: High in protein and rich in essential vitamins.

Cheese: Provides calcium and protein.

Tomatoes: Rich in vitamins C and K, and antioxidants like lycopene.

Dietary Information:

Vegetarian: Suitable for vegetarians.

Gluten-Free Option: Use gluten-free bread.

Nutritional Facts (per sandwich):

Calories: 250

Protein: 15g

Carbohydrates: 20g

Fat: 12g

Storage:

Best served fresh but can be refrigerated for up to 1 day. Reheat in a pan or toaster.

Baked Rice and Vegetable Casserole Recipe

Ingredients:

Rice – 1 cup (about 200 g)

Salt – to taste

Onion – 1 medium, chopped

Olive oil – for sauteing

Bell pepper – 1 medium, chopped

Carrot – 1 large, grated

Broccoli – 450 g (about 3 cups), cut into florets

Garlic – 2 cloves, minced

Black pepper – to taste

Paprika – to taste

Mozzarella cheese – 200 g (about 3.5 ounces), shredded

Eggs – 4 large

Vegetable oil – for greasing the baking dish

Directions:

Cook the Rice:

Rinse 1 cup of rice under cold water until the water runs clear.

Fill a pot with water, add a pinch of salt, and bring to a boil. Add the rice and cook according to the package instructions, or until the rice is tender. Drain and set aside.

Prepare the Vegetables:

In a large pan, heat some oil over medium heat.

Add the chopped onion and sauté until soft and translucent.

Add the chopped bell pepper and grated carrot, and continue to cook for a few minutes until the vegetables are slightly tender.

Blanch the Broccoli:

Bring a separate pot of water to a boil and add the broccoli florets. Cook for about 3 minutes, then drain and immediately place the broccoli in ice water to stop the cooking process. Drain again and set aside.

Prepare the Seasonings:

Add the minced garlic to the sautéed vegetables and stir for about 1 minute until fragrant.

Season the vegetables with salt, black pepper, and paprika to taste.

Combine the Ingredients:

In a large mixing bowl, combine the cooked rice, sautéed vegetables, and blanched broccoli.

Stir in the shredded mozzarella cheese and mix well.

Prepare the Eggs:

In a separate bowl, beat the 4 eggs and season with a pinch of salt and pepper.

Pour the eggs over the rice and vegetable mixture and stir until everything is well combined.

Assemble the Casserole:

Preheat the oven to 180°C (360°F).

Grease a baking dish with vegetable oil and pour the rice and vegetable mixture into the dish, spreading it out evenly.

Bake the Casserole:

Bake in the preheated oven for 30 minutes, or until the top is golden and the casserole is set.

Serve and Enjoy:

Once baked, remove the casserole from the oven and let it cool for a few minutes before serving. Enjoy the hearty flavors of rice, vegetables, and cheese!

Serving Suggestions:

Serve this casserole as a main dish with a side of salad or roasted vegetables.

Pair with a dollop of sour cream or a drizzle of hot sauce for added flavor.

Cooking Tips:

Blanch the broccoli: Blanching the broccoli helps keep it tender while maintaining its vibrant color.

Customize the veggies: You can easily add other vegetables like zucchini, mushrooms, or spinach to suit your taste.

Cheese: Feel free to use a mix of cheeses like cheddar, gouda, or Parmesan for extra flavor.

Nutritional Benefits:

Broccoli is rich in vitamins C and K, as well as fiber.

Carrots provide beta-carotene and antioxidants.

Rice is a great source of carbohydrates, providing energy.

Eggs add protein and help bind the casserole together.

Dietary Information:

Vegetarian

Gluten-free (if using gluten-free breadcrumbs or omitting them)

Contains dairy (from the cheese) and eggs

No-Bake Applesauce Dessert with Cookie Crust

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Dried Fruit and Nut Layered Cake with Sour Cream and Condensed Milk

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Hazelnut Cake with Vanilla Cream and Cocoa:

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Sugar-Free Chocolate Coconut Flour Brownies

Ingredients:

• 2 eggs
• 1/4 cup (35 g) stevia powder
• 1 tsp vanilla extract
• 4.2 oz (120 g) sugar-free chocolate (approximately 3/4 cup chopped)
• 2.8 oz (80 g) butter (approximately 1/3 cup)
• 1/3 cup (35 g) coconut flour
• 1/2 tsp baking powder

Directions:

• Preheat your oven to 180°C (360°F) and line a small baking dish with parchment paper.
• Melt the sugar-free chocolate and butter together in a heatproof bowl over simmering water (double boiler) or microwave in short bursts, stirring until smooth.
• In a separate bowl, whisk the eggs, stevia powder, and vanilla extract until well combined.
• Slowly add the melted chocolate mixture into the egg mixture, stirring continuously.
• In another bowl, mix coconut flour and baking powder.
• Fold the dry ingredients into the wet ingredients until the batter is well combined and smooth.
• Pour the batter into the prepared baking dish and smooth the top.
• Bake for about 15 minutes or until a toothpick inserted into the center comes out clean.
• Allow the brownies to cool before cutting them into squares. Enjoy!

Serving Suggestions:

• Top with whipped cream and a sprinkle of sugar-free chocolate shavings.
• Serve with a scoop of low-carb vanilla ice cream.
• Pair with fresh berries like raspberries or strawberries.
• Drizzle with sugar-free caramel or chocolate sauce.
• Enjoy with a cup of hot coffee or tea for an afternoon treat.

Cooking Tips:

• Ensure the butter and chocolate mixture is fully melted and smooth to avoid clumps in the batter.
• Do not overbake; check the brownies a few minutes early to ensure they remain moist.
• Sift the coconut flour before adding to avoid lumps.
• Use room temperature eggs to ensure even mixing and a smoother batter.
• Let the brownies cool completely before slicing to prevent them from crumbling.

Nutritional Benefits:

• Low-carb: Coconut flour is low in carbohydrates, making it perfect for keto and low-carb diets.
• Sugar-free: Sweetened with stevia, these brownies are a great alternative for those reducing sugar intake.
• Gluten-free: Coconut flour is naturally gluten-free, making this recipe suitable for people with gluten sensitivities.
• Rich in healthy fats: The butter and sugar-free chocolate provide a good dose of healthy fats to keep you satiated.
• High in fiber: Coconut flour adds dietary fiber, supporting digestion and promoting fullness.

Dietary Information:

• Keto-friendly
• Low-carb
• Sugar-free
• Gluten-free
• Vegetarian

Nutritional Facts (per serving, based on 12 servings):

• Calories: 110
• Total Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 40mg
• Sodium: 60mg
• Total Carbohydrates: 7g
• Dietary Fiber: 2g
• Sugars: 1g (naturally occurring)
• Protein: 3g

Storage:

Store brownies in an airtight container at room temperature for up to 3 days. Refrigerate for up to 1 week for longer shelf life. Freeze for up to 3 months; thaw at room temperature before serving.

My sister always spoils us with her typical dinner when she comes to visit