Ingredients:

• • 1 cup oatmeal (90g rolled oats)

• • 200 ml milk (3/4 cup, dairy or plant-based)
  • 2 eggs
  • 2 ripe bananas (about 200g, mashed)

• • 1/2 teaspoon vanillin (or 1 teaspoon vanilla extract)
  • 1 apple (about 150g, peeled and thinly sliced)
  • 1/2 teaspoon cinnamon

Directions:

1. 1. Preheat the oven: Preheat to 180°C (360°F).
   2. Mix wet ingredients: Mash bananas, then whisk in eggs, milk, and vanillin.
   3. Mix dry ingredients: In a separate bowl, combine oatmeal and cinnamon.

1. Combine and add apple: Stir wet and dry ingredients together, fold in the apple slices.
2. Bake: Pour the mixture into a greased or parchment-lined baking dish and bake for 30 minutes or until golden.

Serving Suggestions:

• • Top with fresh berries or bananas.

• • Drizzle with honey or maple syrup for extra sweetness.
  • Serve with a dollop of Greek yogurt or nut butter.
  • Sprinkle chopped nuts like almonds or walnuts for added crunch.

Cooking Tips:

• • Use very ripe bananas for extra natural sweetness.
  • Substitute the apple with pear or berries for variety.
  • Add a handful of nuts or seeds for a crunchy texture.

• Make it vegan by using chia seeds instead of eggs and plant-based milk.

Nutritional Benefits:

• • Oats are high in fiber, helping with digestion and keeping you full longer.
  • Bananas provide potassium and natural sweetness, reducing the need for added sugar.

• Eggs offer a good source of protein.
• Apples are rich in antioxidants and vitamins.

Dietary Information:

• • Vegetarian-friendly

• • Gluten-free option (use certified gluten-free oats)
  • Dairy-free option (use plant-based milk)
  • No added sugar (naturally sweetened with bananas and apples)

Nutritional Facts (per serving, based on 8 servings):

• • Calories: 150
  • Protein: 5g
  • Fat: 5g

• • Carbohydrates: 22g
  • Fiber: 3g
  • Sugar: 8g

Storage:

• • Room Temperature: Store in an airtight container for up to 2 days.
  • Refrigeration: Store in the fridge for up to 5 days.
  • Freezing: Freeze individual portions in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating.

Why You’ll Love This Recipe:

• • It’s a healthy, naturally sweetened option perfect for breakfast or a snack.
  • Easy to prepare and makes a great meal-prep option for busy mornings.
  • It’s customizable with different fruits, spices, or toppings to suit your preferences.

• Packed with nutritious ingredients that will keep you energized throughout the day.

This old-fashioned pistachio pudding dessert is a creamy, nutty delight with a touch of sweetness from marshmallows and crushed pineapple. A quick and easy treat that’s perfect for gatherings or a nostalgic family dessert!

Ingredients
– 20 oz can crushed pineapple in juice (do not drain)
– 3.4 oz package instant pistachio pudding mix
– 1 cup miniature marshmallows
– 1/2 cup pistachios, roughly chopped
– 8 oz frozen whipped topping, thawed (like Cool Whip)
– Optional garnish: maraschino cherries

Instructions
1. Mix the Base: In a medium bowl, combine crushed pineapple (with juice), pudding mix, marshmallows, and pistachios. Stir until well blended.
2. Add Whipped Topping: Gently fold in the thawed whipped topping until the mixture is smooth and evenly combined.
3. Chill: Cover and refrigerate for at least 1 hour to allow the flavors to meld.
4. Garnish and Serve: Before serving, top with maraschino cherries for a festive touch (optional).

Notes:
– Can be prepared up to 24 hours in advance. Keep tightly covered in the refrigerator.
– Garnish with cherries right before serving to prevent juice from bleeding.
– Recipe scales easily for larger gatherings!

Ingredients
For the Ice Cream Base:

2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
Pinch of salt
For the Strawberry Swirl:

2 cups fresh strawberries, hulled and chopped
1/2 cup granulated sugar
1 tablespoon lemon juice
For the Chocolate Coating:

4 oz dark or milk chocolate, chopped
2 tablespoons coconut oil or vegetable oil
Directions
Indulge in this rich and fruity frozen dessert with every creamy bite:

Prepare the Strawberry Swirl:
In a saucepan, combine chopped strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries soften and release their juice (about 5–7 minutes). Mash the mixture slightly for texture, and then let it cool completely.

Make the Chocolate Base:
In a bowl, whisk together heavy cream, whole milk, sugar, cocoa powder, vanilla extract, and a pinch of salt. Stir until the mixture is smooth, ensuring the cocoa powder dissolves completely. Chill for at least 1 hour.

Churn the Ice Cream:
Pour the chilled chocolate base into your ice cream maker and churn according to the manufacturer’s instructions.

Add the Strawberry Swirl:
Once the ice cream has reached the desired consistency, swirl in the strawberry mixture, creating a beautiful marbled effect.

Prepare the Chocolate Coating:
In a microwave-safe bowl, melt the chopped chocolate with coconut oil (or vegetable oil) in 20-30 second intervals, stirring in between until smooth. Once the ice cream is in the freezer container, drizzle the melted chocolate over the top and swirl it through for a chocolate-covered effect.

Freeze and Serve:
Transfer the ice cream to an airtight container and freeze for 2–3 hours until firm. Scoop and enjoy the delicious layers of chocolate and strawberries.

Prep Time: 30 minutes | Churn Time: 30–40 minutes | Total Time: 4 hours | Kcal: 290 per serving | Servings: 6 cups

Pizza recipe 

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

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).

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

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.

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.

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

Preheat the Oven:

Preheat your oven to 220°C (425°F).

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.

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.

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.

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.

Savoury cabbage and carrots frittata with mozzarella 

Ingredients

Here are the ingredients you’ll need for this delicious frittata:

Vegetables and Herbs:

• 1/2 cabbage (approximately 600g, finely shredded)
• 1 onion (finely chopped)
• 2 carrots (grated)
• A few sprigs of parsley (finely chopped, for garnish)

Batter:

• 4 eggs
• 4 tablespoons of flour
• 1/4 cup of milk (50 ml)
• 2 tablespoons of olive oil
• 1 teaspoon of baking powder
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1 teaspoon of oregano

Cheese:

• 100g of mozzarella cheese (shredded)

Making It Step by Step

Step 1: Prepare the Vegetables

Start by prepping your vegetables. Finely shred the cabbage using a knife or a food processor. Grate the carrots and finely chop the onion and parsley. Set them aside. This mix of vegetables will add color, crunch, and nutrition to your frittata.

 

Step 2: Sauté the Vegetables

Heat a tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until soft and translucent. Add the shredded cabbage and grated carrots to the pan. Cook for about 5-7 minutes, stirring occasionally, until the cabbage softens and the carrots are tender. Season with a pinch of salt and pepper to taste. Once cooked, remove the vegetables from the heat and set them aside to cool slightly.

Step 3: Prepare the Egg Batter

In a large mixing bowl, whisk the eggs until they are well beaten and slightly frothy. Add the flour, milk, olive oil, baking powder, salt, black pepper, and oregano to the eggs. Whisk everything together until the batter is smooth and free of lumps. This batter will bind the vegetables together and give the frittata its fluffy texture.

 

Step 4: Combine the Vegetables and Batter

Once the sautéed vegetables have cooled slightly, gently fold them into the egg batter. Make sure the vegetables are evenly distributed throughout the mixture. This will ensure that each bite of the frittata is packed with flavor and texture.

 

Step 5: Add the Mozzarella Cheese

Fold in the shredded mozzarella cheese, reserving a little to sprinkle on top of the frittata. The mozzarella will melt as the frittata cooks, adding a delicious creaminess to the dish.

 

Step 6: Cook the Frittata

Preheat your oven to 180°C (350°F). Grease an oven-safe skillet or baking dish with olive oil. Pour the vegetable and egg mixture into the prepared pan, spreading it out evenly with a spatula. Sprinkle the remaining mozzarella cheese on top.

Place the frittata in the preheated oven and bake for 20-25 minutes, or until the frittata is set and the top is golden brown. To check if it’s done, insert a toothpick or knife into the center; it should come out clean when the frittata is fully cooked.

 

Step 7: Garnish and Serve

Once the frittata is cooked, remove it from the oven and let it cool for a few minutes before slicing. Garnish with fresh parsley for a pop of color and extra flavor. Serve the frittata warm, either on its own or with a side of salad, bread, or yogurt for a complete meal.

Vegetable cheese pie love recipe 

Ingredients:

• Rice – 1 cup (about 200 g)
• Salt – to taste
• Onion – 1 medium, chopped
• Vegetable oil – for sautéing
• 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:

1. Rinse 1 cup of rice under cold water until the water runs clear.
2. 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:

1. In a large pan, heat some vegetable oil over medium heat.
2. Add the chopped onion and sauté until soft and translucent.
3. 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:

1. Add the minced garlic to the sautéed vegetables and stir for about 1 minute until fragrant.
2. Season the vegetables with salt, black pepper, and paprika to taste.

Combine the Ingredients:

1. In a large mixing bowl, combine the cooked rice, sautéed vegetables, and blanched broccoli.
2. Stir in the shredded mozzarella cheese and mix well.

Prepare the Eggs:

1. In a separate bowl, beat the 4 eggs and season with a pinch of salt and pepper.
2. Pour the eggs over the rice and vegetable mixture and stir until everything is well combined.

Assemble the Casserole:

1. Preheat the oven to 180°C (360°F).
2. 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!⁸

Sliced sponge cake with blueberries recipe 

Ingredients

• Rolled Oats: 1 cup (90 g)
• All-Purpose Flour: 1 cup (120 g)
• Baking Powder: 2 teaspoons
• Salt: ¼ teaspoon
• Cinnamon (optional): ½ teaspoon
• Eggs: 2 large
• Milk (dairy or plant-based): ½ cup (120 ml)
• Honey (or Maple Syrup): ¼ cup (60 ml)
• Vegetable Oil (or Melted Butter): ¼ cup (60 ml)
• Vanilla Extract: 1 teaspoon
• Fresh Blueberries: 1 cup (150 g)
• Chopped Nuts (optional): ¼ cup (30 g)

Directions

1.Prepare the Dry Ingredients

1. Preheat your oven to 180°C (350°F). Grease and line a loaf pan with parchment paper.
2. In a large mixing bowl, combine rolled oats, all-purpose flour, baking powder, salt, and cinnamon. Mix well.
3. Mix the Wet Ingredients
4. In a separate bowl, whisk together eggs, milk, honey, vegetable oil, and vanilla extract until smooth.

2.Combine and Fold

1. Gradually add the wet ingredients to the dry ingredients. Mix gently until just combined.
2. Fold in the blueberries and nuts (if using), being careful not to crush the blueberries.

 

3.Bake the Loaf

1. Pour the batter into the prepared loaf pan and spread it evenly.
2. Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean.

 

4.Cool and Serve

Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve.

 

5. Serving Suggestions

Spread with cream cheese or almond butter for added flavor and creaminess.

Pair with a drizzle of honey or blueberry compote for extra sweetness.

Serve with a cup of tea, coffee, or a smoothie for a complete breakfast.

 

Enjoy toasted with a dollop of Greek yogurt on top.

Add a scoop of vanilla ice cream for a dessert twist.

1 cup oatmeal 6 cups, Tasty and healthy recipe 

Ingredients:

• 1 cup oatmeal (100 g)
• 1 tbsp baking powder
• 1/2 tsp cinnamon (optional)
• 1 egg
• 2 tbsp coconut blossom sugar or any sweetener of your choice
• 2 tbsp butter (or any vegetable or coconut oil)
• 2 tbsp yogurt or sour cream
• A pinch of salt
• 2 tbsp raisins (or any dry berries)
• 6 dried apricots
• 1/2 glass of water
• 1 apple, peeled and chopped

Instructions:

Prepare the Dried Fruits:

1. Pour hot water over the raisins and dried apricots. Let them soak for 10 minutes, then drain and chop the dried apricots.

 

Preheat the Oven:

Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper or grease a baking dish.

Mix the Dry Ingredients:

In a large bowl, combine the oatmeal, baking powder, and cinnamon (if using).

 

Prepare the Wet Ingredients:

In a separate bowl, beat the egg and mix in the coconut blossom sugar (or sweetener), butter (or oil), yogurt (or sour cream), and salt until well combined.

 

Combine Everything:

Pour the wet ingredients into the dry ingredients and mix well.

Add the soaked raisins, chopped dried apricots, and chopped apple to the mixture. Stir until all ingredients are evenly distributed.

 

Add Water:

Gradually add the 1/2 glass of water to the mixture, stirring to combine. The mixture should be moist but not too runny.

Bake:

Pour the mixture into the prepared baking dish or spoon dollops onto the baking sheet to form cookies.

 

Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.

Cool and Serve:

Allow the baked oatmeal treats to cool on a wire rack before serving. Enjoy warm or at room temperature.

Cinnamon Banana Bread with Caramel Glaze is an elevated twist on classic banana bread. This recipe adds a cinnamon swirl throughout the bread, enhancing the natural sweetness of ripe bananas. The crowning touch is a luscious caramel glaze that takes this bread to a whole new level of deliciousness. Perfect for breakfast, dessert, or an indulgent snack, this bread will satisfy your sweet tooth and leave you craving more.
Ingredients:

For the Banana Bread:

2-3 ripe bananas, mashed
1/2 cup butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
Pinch of salt
1 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1/2 cup brown sugar (for the cinnamon swirl)

For the Caramel Glaze:

1/2 cup butter
1/2 cup brown sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Pinch of salt (optional, for a salted caramel twist)

Instructions:

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
Prepare the Banana Bread: In a large mixing bowl, combine the melted butter and sugar, mixing well. Add the eggs and vanilla extract, and beat until the mixture is smooth and creamy. Stir in the mashed bananas.
Add Dry Ingredients: In a separate bowl, mix the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring just until combined.
Create the Cinnamon Swirl: Pour half of the banana bread batter into the prepared loaf pan. In a small bowl, mix the cinnamon and brown sugar. Sprinkle this mixture over the batter in the pan. Top with the remaining batter, and gently swirl the layers together with a knife or skewer to create a marbled effect.
Bake: Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Prepare the Caramel Glaze: In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and milk, bringing the mixture to a boil. Allow it to boil for 1-2 minutes, then remove from heat. Stir in the vanilla extract and salt, if using. Let the glaze cool slightly to thicken.
Glaze the Bread: Once the bread is cool, pour the caramel glaze over the top, allowing it to drizzle down the sides. Let the glaze set before slicing.

Conclusion:

This Cinnamon Banana Bread with Caramel Glaze is a delightful treat that combines the comforting flavors of banana and cinnamon with the decadence of caramel. Whether you enjoy it with a morning coffee or as an after-dinner dessert, this bread is sure to impress with its rich flavors and moist texture. The caramel glaze adds a luxurious finishing touch that makes every bite truly special.

A creamy, rich, and traditional Indian dessert that’s perfect for any occasion. Infused with the flavors of cardamom, saffron, and nuts, this kulfi is a delightful treat!
________________________________________
Ingredients:
• 4 cups whole milk 
• ½ cup sweetened condensed milk
• ¼ cup powdered sugar
• ¼ tsp ground cardamom
• ¼ cup chopped nuts (pistachios, almonds, cashews) 
• Saffron strands, for garnish (optional)
• Chopped pistachios, for garnish (optional)
________________________________________
Directions:
1. Reduce the Milk:
 In a heavy-bottomed saucepan, heat the whole milk over medium heat until it comes to a gentle simmer.
 Reduce the heat to low and continue simmering, stirring frequently to prevent burning, until the milk reduces to about half its original volume. This should take about 30–40 minutes.
2. Flavor the Kulfi Base:
 Add sweetened condensed milk, powdered sugar, ground cardamom, and chopped nuts to the reduced milk. Mix well to combine.
 Simmer the mixture for another 10–15 minutes, stirring occasionally, until it thickens slightly.
3. Cool and Prep for Freezing:
 Remove the saucepan from heat and let the mixture cool to room temperature.
 Pour the cooled mixture into popsicle molds or small cups.
4. Freeze the Kulfi:
 Insert popsicle sticks into the center of each mold or cup.
 Place in the freezer and let freeze for at least 6 hours, or until firm.
5. Serve:
 Remove the kulfi from the molds or cups (run them under warm water for a few seconds if needed).
 Garnish with saffron strands and chopped pistachios for a beautiful finish.
________________________________________
Tips:
• Stir often while reducing the milk to avoid scorching.
• For a more intense saffron flavor, soak a few strands in warm milk before adding them to the mixture.
• Experiment with nuts: walnuts or pecans also add a unique crunch!
________________________________________
Details:
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Chill Time: 6 hours
• Total Time: ~7 hours 5 minutes
• Servings: 6–8
Enjoy this indulgent kulfi and transport yourself to a world of creamy, nutty, and aromatic bliss!