Category: Recipes

Here’s a simple and delicious recipe for Pickled Beets:

Pickled Beets Recipe
Ingredients:
6 medium beets, washed and trimmed
1 cup apple cider vinegar
1 cup water
½ cup sugar (adjust to taste)
1 tsp salt
1 cinnamon stick (optional)
3-4 whole cloves (optional)
1 bay leaf (optional)
Instructions:
Cook the Beets:

Place the beets in a large pot and cover with water. Bring to a boil and cook for 30-40 minutes, or until the beets are tender when pierced with a fork.
Drain the beets and allow them to cool enough to handle. Peel and slice them into thin rounds or wedges.
Prepare the Pickling Liquid:

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In a medium saucepan, combine the vinegar, water, sugar, salt, cinnamon stick, cloves, and bay leaf. Bring the mixture to a boil, stirring to dissolve the sugar and salt. Once it reaches a boil, reduce heat and simmer for about 5 minutes.
Pack the Beets:

Place the sliced beets into clean, sterilized jars. Pour the hot pickling liquid over the beets, ensuring that the beets are fully covered with liquid. Discard the cinnamon stick, cloves, and bay leaf if desired.
Seal and Store:

Seal the jars tightly and allow them to cool to room temperature. Once cool, store the jars in the refrigerator. Let the beets pickle for at least 24 hours before eating for the best flavor.
Enjoy:

These pickled beets can be stored in the refrigerator for up to 1 month. Serve them as a side dish, in salads, or enjoy them straight out of the jar!
Tips:
You can adjust the sweetness or tanginess by modifying the sugar and vinegar to your liking.
Add other spices like peppercorns or mustard seeds for extra flavor!
Pickled beets are a tangy, sweet, and delicious addition to any meal. Enjoy!

One timeless dish that has stood the test of time is Melt in Your Mouth Chicken. Even though I don’t know where it originated from, I’m grateful that someone did.

Mayonnaise and parmesan on top of chicken breast is an absolutely brilliant idea! Not only does the mixture smell amazing, but it develops a gorgeous golden color after baking.

It has a really thick and creamy taste that is hard to resist!

The chicken, more significantly, is very juicy and tender. OMG! It’s not easy to get that with roasted chicken breast

The best part is that you can’t go wrong with this recipe. You don’t need any prior experience in the kitchen to master this.

You can’t go wrong with this meal if you want to wow your loved ones.

Recipe Items

Four skinless, boneless chicken breasts

An whole cup of mayonnaise

1 teaspoon of salt 1/2 cup of shredded parmesan cheese

Half a teaspoon of white pepper

Garlic, minced, 1 teaspoon

powdered garlic, measuring 1 teaspoon

How to Create a Mouth-Melting Dish The chicken:

Get the oven hot and ready, at 375 degrees.

The spices, mayonnaise, and parmesan cheese should be combined in a small bowl.

Combine by mixing.

After spraying a baking dish with non-stick cooking spray, put the chicken in it.

Coat the chicken breasts with the mixture.

Cook the chicken in the oven for about half an hour, or until done.

While still heated, serve.

Ingredients

• • 1 cup oatmeal

• • 1 glass of milk
  • 1 apple, chopped
  • 1 banana, sliced

• • 3 eggs
  • Vanillin sweetener (to taste)
  • 60g walnuts, chopped

Directions

1. 1. Prepare the Oats:
      • In a large mixing bowl, combine 1 cup of oatmeal and 1 glass of milk.
      • Let the mixture sit for 10 minutes to allow the oats to absorb the milk.

1. 1. Prepare the Fruits:
      • Chop the apple into small pieces.
      • Slice the banana.

1. 1. Mix the Batter:
      • • After the oats have soaked, add the chopped apple and sliced banana to the bowl.
        • Crack the 3 eggs into the mixture and add the vanillin sweetener to taste.
        • Mix everything well until fully combined.

       

   2. Add the Nuts:
      • Stir in the chopped walnuts, ensuring they are evenly distributed throughout the mixture.

1. Bake:
   • • Preheat your oven to 180°C (360°F).
     • Pour the mixture into a baking dish, spreading it out evenly.
     • Bake in the preheated oven for 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

    

2. Cool and Serve:
   • • Allow the baked oatmeal to cool completely before cutting it into squares or slices.
     • Serve as is, or with a dollop of yogurt or a drizzle of honey for extra flavor.

    

Serving Suggestions

• • Enjoy warm or cold, depending on your preference.
  • Pair with a cup of coffee or tea for a delightful breakfast.

• Serve with a side of fresh fruit or a dollop of Greek yogurt.

Cooking Tips

• • Ensure the oatmeal mixture is well-mixed to avoid uneven baking.
  • You can add other nuts or dried fruits for added variety and flavor.

• For a vegan version, use plant-based milk and an egg substitute like flax eggs.

Nutritional Benefits

• • Oatmeal: High in fiber and can help lower cholesterol levels.
  • Fruits: Apples and bananas provide essential vitamins and natural sweetness.

• Eggs: A great source of high-quality protein and essential nutrients.
• Walnuts: Rich in healthy fats and antioxidants.

Dietary Information

• • Vegetarian: This recipe is suitable for vegetarians.

• Gluten-Free: Use certified gluten-free oats if necessary.
• Dairy-Free Option: Substitute milk with a plant-based alternative.

Storage Tips

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

• Freeze: The baked oatmeal can be frozen for up to 1 month. Thaw in the refrigerator and reheat in the oven or microwave before serving.

Ingredients

For the Soup:

• • 300 g celery, chopped
  • 3 garlic cloves, minced
  • 3 potatoes, peeled and diced

• • 1 courgette (zucchini), chopped
  • 35 g parsley, chopped
  • Salt and black pepper to taste

• • 1 liter vegetable stock
  • 1 broccoli head, chopped
  • 1 cup frozen peas

For the Aromatic Croutons:

• • 3 slices of bread, cut into cubes
  • Salt to taste

• • Olive oil
  • Dried garlic
  • Red pepper flakes

• Italian herbs
• 1 teaspoon butter

Directions

• • Prepare the Soup: Sauté celery and garlic in olive oil until fragrant.

• • Add Vegetables: Add potatoes, courgette, parsley, and seasonings. Pour in the vegetable stock, bring to a boil, then cover and cook for 15 minutes.
  • Add Broccoli and Peas: Add the broccoli and peas; cook for 3-5 more minutes.
  • Blend the Soup: Blend until smooth.

• Make the Croutons: Fry bread cubes in olive oil and butter, season with herbs, garlic, and red pepper flakes.
• Serve: Top the soup with croutons and enjoy.

Serving Suggestions

• • Pair with fresh salad or crusty bread.

• Add a dollop of yogurt or cheese for extra creaminess.

Cooking Tips

• • Adjust broth for desired soup consistency.
  • Customize croutons with your favorite herbs or spices.

Nutritional Benefits

• Packed with fiber, vitamins, and antioxidants.
• Low in calories, making it a great light meal.

Dietary Information

• • Vegetarian: Yes

• Vegan: Substitute butter with plant-based alternatives.
• Gluten-Free: Substitute bread with gluten-free bread for the croutons.

Nutritional Facts (per serving, based on 4 servings):

• • Calories: 180

• • Protein: 6g
  • Carbohydrates: 24g
  • Fat: 8g

• Fiber: 5g
• Sodium: 350mg

• Storage

  • • Store the soup in an airtight container in the fridge for up to 3 days.
  • Croutons can be stored at room temperature for 2 days.

  Why You’ll Love This Recipe

  • • Nutritious, flavorful, and comforting.
    • Simple, wholesome ingredients.
  • Easily customizable with your favorite vegetables and toppings.
  • Aromatic croutons add texture and taste.

Ingredients:

1 cup fresh strawberries

1 cup mango chunks (fresh or frozen)

1/2 banana

1/2 cup Greek yogurt

1/2 cup coconut water

1 tablespoon honey (optional)

Ice cubes (optional)

Enjoy !!

Ingredients:
1 banana, sliced
1 orange, peeled and segmented
4-5 fresh strawberries, halved
1/2 cup Greek yogurt (plain or vanilla)
1/2 cup orange juice (freshly squeezed or store-bought)
1 tbsp honey or maple syrup (optional, for sweetness)
Ice cubes (optional for a chilled smoothie)

Ingredients :
2 boxes Vanilla Wafers
6 to 8 bananas, sliced
2 cups milk
1 (5 oz.) box French Vanilla pudding
1 (8 oz.) package cream cheese
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Instructions :
Line the bottom of a 13×9 inch inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.
Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.
Fold the whipped topping into the cream cheese mixture.
Add the cream cheese mixture to the pudding mixture and stir until well blended.
Pour the mixture over the cookies and bananas and cover with the remaining cookies.
Refrigerate until ready to serve!

Enjoy !!!

Frozen Fruit Salad is a delightful and refreshing dessert, perfect for warm weather or as a sweet palate cleanser after a meal. This dish typically begins with a colorful array of fruits, often including a mix of berries like strawberries, raspberries, and blueberries, alongside chunks of pineapple, slices of banana, and juicy grapes. These fruits are chosen for their complementary flavors and textures, as well as their ability to freeze well without losing their integrity.

The fruit is usually mixed with a creamy component, which adds richness and binds the salad together. This creamy mixture often includes ingredients like whipped cream or whipped topping, cream cheese, and sometimes yogurt or condensed milk for added sweetness. Some recipes also incorporate mini marshmallows, which provide a unique, soft texture and sweetness.

To assemble the salad, the creamy mixture is gently folded into the fruit to ensure even distribution without crushing the more delicate fruits. The combined mixture is then poured into a baking dish or mold. Some versions of this salad layer the fruit and cream separately for a more structured appearance.

Once assembled, the salad is frozen until set. This not only chills the dish but also transforms the texture, making it akin to a fruity, creamy ice cream cake. The freezing process is crucial as it turns the dish from a simple fruit salad into a decadent, cold dessert.

Before serving, the frozen fruit salad is typically thawed slightly to make it easier to slice or scoop. Garnishes like additional fresh fruit, a sprinkle of powdered sugar, or a dollop of whipped cream can be added for extra flair and flavor.

Frozen Fruit Salad is versatile and can be adapted to include various fruits depending on seasonal availability or personal preference. It’s a nostalgic dish for many, often associated with family gatherings, picnics, and potluck dinners. The combination of fresh, juicy fruits and creamy sweetness, all chilled to a refreshing temperature, makes it a beloved treat for all ages.

Ingredients:

1. Mixed Berries (strawberries, raspberries, blueberries) – 2 cups
2. Pineapple, chopped – 1 cup
3. Banana, sliced – 1
4. Grapes, halved – 1 cup
5. Cream Cheese – 8 oz
6. Whipped Cream – 1 cup
7. Condensed Milk – ½ cup
8. Mini Marshmallows – ½ cup
9. Lemon Juice – 2 tablespoons
10. Chopped Nuts (optional) – ¼ cup
11. Fresh Mint Leaves for garnish

Instructions:

1. Preparation of Fruits:

• Begin by washing all the berries, grapes, and pineapple. Gently pat them dry.
• Hull and quarter the strawberries, halve the grapes, and chop the pineapple into bite-sized pieces.
• Slice the banana and toss the slices in lemon juice to prevent browning.

1. Making the Creamy Mixture:

• In a large bowl, beat the cream cheese until it’s smooth.
• Gradually blend in the condensed milk until the mixture is smooth and well combined.
• Gently fold in the whipped cream to the cream cheese mixture, ensuring not to deflate the whipped cream.

1. Combining Fruits with Creamy Mixture:

• Add the prepared fruits and mini marshmallows to the cream mixture.
• Fold everything together gently to avoid breaking the fruit.

1. Freezing:

• Transfer the mixture into a baking dish or a mold of your choice.
• If you prefer layered salad, start with a layer of fruit, then cream, and repeat.
• Cover with cling film and freeze for at least 4 hours, or until firm.

1. Serving:

• Remove the frozen fruit salad from the freezer about 20-30 minutes before serving.
• Cut into slices or scoop into bowls.
• Garnish with fresh mint leaves and a sprinkle of chopped nuts if desired.

This Frozen Fruit Salad is a perfect summer treat, combining the sweetness and tang of fruits with a rich, creamy texture. It’s a versatile recipe that allows for substitutions based on personal preference or seasonal availability of fruits. Serve it at your next family gathering, barbecue, or enjoy it as a delightful dessert any day!

Cheesy fries made from boiled potatoes are a snack you’ll quickly fall in love with. If you’re wondering what to do with leftover boiled potatoes, this recipe is the perfect solution. It’s not only a creative way to use up those potatoes but also a delicious treat that will surely satisfy. Kids may not finish all their boiled potatoes, but this snack will disappear in no time. It’s a flavorful twist on a classic potato dish, and it’s incredibly easy to make!

Servings:
2

Preparation Time:
Less than 30 minutes

Ingredients:
Boiled potatoes
Garlic powder
Olive oil
Parmesan cheese
Flour
Parsley
Pepper
Instructions:

Step 1:
Begin by boiling the potatoes until tender, then mash them until smooth.

Step 2:
In a mixing bowl, combine the mashed potatoes with 2 tablespoons of flour, garlic powder, parsley, pepper, and a generous amount of cheese powder. Mix everything thoroughly to create a uniform dough.

Step 3:
Place the dough in a bowl. If the dough is too sticky, add a bit more flour until it reaches the right consistency.

Step 4:
Form the dough into stick-sized pieces. You can use a knife to carefully shape the potato slices into fries.

Step 5:
Lightly drizzle olive oil over the fries, ensuring they are well-coated. Fry the potato sticks in a pan until they become golden and crispy on the outside.

Step 6:
Since the potatoes are already cooked, frying them takes minimal time. Once they turn golden, they’re ready!

Step 7:
Remove the fries from the oil and place them on a cooling rack to drain and cool slightly.

Step 8:
Finally, serve the fries in a bowl. The aroma of cheese and garlic is irresistible, and the fries have a crispy, salty flavor. Whether you dip them in ketchup or enjoy them as they are, these cheesy fries will be a hit!

Enjoy this quick and flavorful snack—perfect for any occasion!

Delicious Pork Chops with Lemon Parsley Sauce and Roasted Potatoes

This recipe brings you tender, flavorful pork chops paired with crispy roasted potatoes and a refreshing lemon parsley sauce. The unique combination of smoky bacon, aromatic rosemary, and the zest of lemon elevates the flavor of the pork chops, while the garlic, parmesan, and herbs transform the potatoes into a satisfying side. The zesty lemon parsley sauce ties it all together for a meal you won’t forget.

Ingredients

For the Pork Chops:

• 1 kg (2 lb) pork chops
• 5 g (0.2 oz) salt
• 5 g (0.2 oz) black pepper
• 50 g (1.8 oz) bacon, diced
• 50 g (1.8 oz) garlic, minced
• 5 g (0.2 oz) lemon zest
• 5 g (0.2 oz) chili flakes
• 15 g (0.5 oz) rosemary, chopped
• 2 tablespoons vegetable oil

For the Potatoes:

• 400 g (14 oz) potatoes, diced
• 8 g (0.3 oz) salt
• 5 g (0.2 oz) black pepper
• 50 g (1.8 oz) parsley, chopped
• 100 g (3.5 oz) parmesan, grated
• 10 g (0.4 oz) garlic powder
• 20 g (0.7 oz) onion powder
• 15 ml (0.5 fl oz) olive oil
• 500 ml (17 fl oz) water

For the Lemon Parsley Sauce:

• 30 ml (1 fl oz) lemon juice
• 3 g (0.1 oz) salt
• 3 g (0.1 oz) black pepper

Instructions

1. Prepare the Pork Chops:

1. Season the Pork Chops: Rub the pork chops with salt, black pepper, and lemon zest. Set aside for a few minutes to allow the seasoning to penetrate the meat.
2. Cook the Bacon and Aromatics: In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the diced bacon and cook until it becomes crispy, about 3-4 minutes. Remove the bacon and set aside, leaving the rendered bacon fat in the skillet.
3. Sear the Pork Chops: In the same skillet, increase the heat to medium-high. Add the pork chops and sear them for 4-5 minutes on each side, or until they develop a golden brown crust.
4. Add Garlic, Chili Flakes, and Rosemary: Reduce the heat to medium. Add the minced garlic, chili flakes, and rosemary to the skillet, stirring constantly to avoid burning the garlic. Cook for 1-2 minutes, allowing the flavors to meld together.
5. Finish Cooking the Pork Chops: Add a bit of vegetable oil if necessary, and continue cooking the pork chops, turning occasionally, until they are cooked through (about 7-10 more minutes depending on thickness). You can check for doneness by using a meat thermometer (internal temperature should reach 145°F or 63°C).

2. Prepare the Roasted Potatoes:

1. Boil the Potatoes: In a large saucepan, bring the water to a boil. Add the diced potatoes and cook for about 5 minutes, or until they are just starting to soften but are not fully cooked. Drain the potatoes well.
2. Season the Potatoes: In a large bowl, toss the potatoes with olive oil, garlic powder, onion powder, salt, black pepper, and half of the grated parmesan cheese. Mix until the potatoes are well coated.
3. Roast the Potatoes: Preheat your oven to 425°F (220°C). Spread the seasoned potatoes evenly on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until they are golden brown and crispy on the outside. In the last 5 minutes of roasting, sprinkle the remaining parmesan cheese on top of the potatoes for an extra cheesy crunch.

3. Make the Lemon Parsley Sauce:

1. Prepare the Sauce: In a small bowl, combine the lemon juice, salt, and black pepper. Whisk together until the salt dissolves and the sauce is smooth.

4. Serve:

1. Assemble the Dish: Once the pork chops are cooked, place them on a serving platter. Drizzle the lemon parsley sauce over the top of the pork chops for a refreshing citrus kick.
2. Serve with Potatoes: Arrange the crispy roasted potatoes on the side, and garnish with chopped parsley for a burst of color and freshness.

Tips and Variations:

• For Extra Flavor: If you like a stronger garlic flavor, you can add a couple of crushed garlic cloves to the pork chop cooking pan in the final minutes.
• Herb Substitutes: If you don’t have fresh rosemary, you can use dried rosemary or thyme as a substitute for a different, but equally delicious, flavor.
• Potato Variations: If you prefer softer potatoes, you can parboil them longer or mash them after roasting.
• Adding Heat: Adjust the chili flakes based on your spice preference. You can also add some fresh sliced jalapeños for an added kick.

Conclusion:

This recipe for Delicious Pork Chops with Lemon Parsley Sauce and Roasted Potatoes delivers a well-rounded, flavorful meal that is perfect for family gatherings or a special dinner. The juicy, tender pork chops are packed with savory flavors, the roasted potatoes are crispy and cheesy, and the bright lemon sauce brings a refreshing contrast. Whether for a casual weeknight or a weekend celebration, this dish will surely become a favorite at your table!

Ingredients :

° 2 c wheat flour
° 1 teaspoon baking powder
° Half a teaspoon of baking soda
° Half a teaspoon of salt
° 1 cup mashed ripe banana
° 2 cups
° ½ cup whipped butter or ghee
° 3/4 cups sugar
° 2 eggs
° ½ cup coarsely chopped cashews

Directions :

1. Mixing flour, /baking powder, /baking soda / salt. Sit away.
2- In a bowl, stir with the Kellogg banana/corn. Leave for 5 minutes or until the beans are tender. Additionally he won.
3. In a large bowl, whisk together the margarine and sugar until combined. Add eggs.

Additionally he won. Combine with mix cereals & nuts. Stirring in flour, use 4 cooking sprays to carefully distribute 9 x 5 x 3 inch baking formula.
Bake at about 350 degrees Fahrenheit for 1 hour or until center is clean. Permit it cool for 10 min before removing it from pan. Cool before slicing and wrap in plastic

Put this recipe on paper.
When you make a delicious dish like this Slow Cooker Creamy Bacon Chicken, the soothing scent of a home-cooked dinner wafts through the air as you go about your day. Perfected throughout the years by both busy parents and comfort food lovers, this dish has made its rounds at potlucks and dinner tables in a variety of formats. The savory bacon and creamy sauce in this meal are a nod to those treasured, leisurely family dinners when the day’s stress melts away as everyone gathers around the table to laugh and share memories. This is the perfect recipe for those nights when you want to treat yourself but don’t want to spend too much time in the kitchen since you know your slow cooker will take care of everything while you enjoy quality time with your loved ones.
Serve this Creamy Bacon Chicken in a Slow Cooker with any number of side dishes. My favorite way to make it more homey is to top it with egg noodles or buttery mashed potatoes for a hearty, rustic dinner. To lighten up the dish, try serving the chicken with a steamed green bean or garden salad instead of heavy sauce. To soak up all that delicious gravy, nothing beats a side of light biscuits. Feel free to set the table with any warm fixings that your loved ones usually use!
PAID LISTING

Creamy Bacon Chicken in a Slow Cooker Recipe

Makes 4–6 Servings

The recipe calls for four skinless, boneless chicken breasts.
– One teaspoon of grated garlic
– Dried thyme, 1 teaspoon
For seasoning, add salt and freshly ground black pepper to taste. Cut six bacon pieces.
– Mince 2 cloves of garlic – Finely chop 1 small onion
Two cups of chicken broth and one cup of heavy cream
“All-purpose” flour, measuring 1 tablespoon
Ingredients needed:

½ cup of sour cream,

1 cup of shredded cheddar cheese, and chopped fresh parsley for garnish.

How to Follow
1. Add garlic powder, thyme, salt, and pepper to the chicken breasts. Lay them down at the base of the slow cooker.
Second, crisp up some bacon in a pan set over medium heat. After bacon is removed, set it aside to drain on paper towels. When the bacon has cooled enough to handle, crumble it.
3. Saute the onion in the bacon fat for around three minutes, or until it becomes tender. Sauté the garlic for one more minute after adding it. Place the chicken in the slow cooker with the garlic and onion mixture.
4. Use the chicken stock to deglaze the skillet, making sure to scrape off any browned pieces from the bottom. Add this to the chicken and mix well.
5. Once the chicken is halfway done cooking, cover and simmer on low for 6 to 7 hours, or on high for 3 to 4 hours.
6. Combine the flour and heavy cream, making sure to avoid lumps. Add the crumbled bacon and stir to combine in the slow cooker. To achieve a somewhat thick sauce, continue cooking on high for another 25-30 minutes.
7. Add the shredded cheddar and sour cream right before serving; mix until cheese melts and sauce becomes creamy.
8. Before serving heated, top with chopped parsley and garnish.
Tips and Variations—If you’re feeding someone who are really particular about what they eat, you may substitute onion powder for the onion in the dish.
Cornstarch slurry, made by mixing 1 tablespoon of cornstarch with 1 tablespoon of water, can be used in place of flour to make a thicker sauce.
– A Throw in some kale or spinach in the last few minutes of cooking for a little more greenery.
– A Use bacon pieces or precooked bacon to save time on days when you’re really busy.
– A For consistent cooking, check that your slow cooker is neither too full nor too empty.
– A And don’t forget that a dash of love is the secret ingredient!

PAID LISTING

Whether you’re hosting a casual weeknight supper or a formal evening, this Slow Cooker Creamy Bacon Chicken will be a hit. Graze on!

Pour in the rice and stir to combine. Once the rice begins to soften, cover and simmer for another five to seven minutes. Quick service yields the finest outcomes. Kosher salt and freshly ground black pepper can be added according to taste.

Ingredients:

Main Dish:

• • 5 medium potatoes, peeled and thinly sliced
  • 4 eggs

• • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp oregano

• • 3 fluid oz (100 ml) cream
  • 3 tbsp flour
  • 5 oz (150 g) Emmental cheese, grated

• • 1 zucchini, thinly sliced
  • 1 onion, finely chopped
  • 2 cloves garlic, minced

• • 2 chicken fillets, cut into thin strips
  • 5 oz (150 g) mushrooms, sliced
  • Olive oil, for frying

For the Sauce:

• • Greek yogurt
  • 1 tsp mustard
  • 1 mini cucumber, finely diced

• Juice of 1 lemon
• Fresh parsley, finely chopped

Instructions:

1. 1. Preparing the Potatoes:
      • • Preheat your oven to 180°C (350°F).

       

      • • Start by peeling and slicing the 5 medium potatoes. Arrange them in a greased baking dish, seasoning with a pinch of salt and pepper.
        • In a bowl, whisk together the 4 eggs, 3 tablespoons of flour, 3 fluid oz of cream, 1 tsp oregano, and a pinch of black pepper. Pour this creamy mixture over the potatoes, making sure each slice is well coated.
        • Sprinkle the grated Emmental cheese over the top, giving it that deliciously cheesy crust when baked.

       

   2. Preparing the Chicken and Vegetables:
      • • In a large skillet, heat some olive oil over medium heat. Add the chopped onion and garlic and sauté until fragrant and translucent.
        • Add the sliced chicken fillets to the pan, seasoning with a pinch of salt and pepper. Cook the chicken until it’s golden brown and fully cooked.

       

      • Toss in the sliced mushrooms and zucchini. Continue cooking for another 5-7 minutes, stirring occasionally, until the vegetables soften and the flavors meld together beautifully.
   3. Baking:
      • • Take the cooked chicken, mushrooms, and zucchini mixture and layer it evenly over the potatoes in the baking dish.

       

      • Bake the entire dish in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
      • Once done, let it cool for a few minutes before slicing and serving.

1. 1. Making the Sauce:
      • While the dish is baking, prepare a refreshing yogurt sauce. In a small bowl, mix together the Greek yogurt, 1 tsp mustard, the finely diced mini cucumber, lemon juice, and freshly chopped parsley. Stir well until combined.
      • This tangy, creamy sauce pairs perfectly with the rich and cheesy potato and chicken dish.

Nutritional Facts (per serving):

• • Calories: Around 450-500 calories
  • Protein: High, thanks to the chicken and eggs
  • Fats: Moderate, with healthy fats from olive oil and cream

• • Carbohydrates: Moderate, primarily from the potatoes
  • Fiber: Good source, especially from zucchini and mushrooms
  • Vitamins & Minerals: Rich in Vitamin C, calcium, and iron

Storage Tips:

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the dish in the oven at 180°C (350°F) for about 10 minutes, or until heated through.
• Freezing: This dish can also be frozen. Allow it to cool completely, then wrap it tightly in foil or plastic wrap and store it in the freezer for up to 2 months. To reheat, defrost it in the fridge overnight and reheat in the oven for 20 minutes.

Cooking Tips:

• • Pre-cook the Potatoes: To speed up the baking time, you can pre-cook the potato slices by boiling them for 5-7 minutes until slightly tender before layering them in the dish.

• Add Extra Veggies: Feel free to add more vegetables like bell peppers, spinach, or even sweet potatoes for added nutrients and color.
• Cheese Alternatives: While Emmental cheese adds a rich, nutty flavor, you can easily substitute it with Gruyère, mozzarella, or cheddar depending on your taste preferences.
• Seasoning Variations: Experiment with different herbs like thyme, rosemary, or basil to enhance the flavor profile even more.