Category: Recipes

Ingredients

• • 1 cup oatmeal (90g)
  • 50g cranberries

• • Zest of 1 lemon
  • 1/4 cup walnuts, chopped (30g)
  • 1/4 cup dates, chopped (35g)

• 1 egg
• 2 tablespoons butter, melted (30g)

Directions

1. 1. Preheat Oven: Preheat your oven to 180°C (360°F) and line a baking sheet with parchment paper.

1. 1. Mix Dry Ingredients: In a large bowl, combine 1 cup of oatmeal, 50g of cranberries, lemon zest, 1/4 cup of chopped walnuts, and 1/4 cup of chopped dates. Mix well.
   2. Prepare Wet Ingredients: In a separate bowl, beat 1 egg and add 2 tablespoons of melted butter. Mix until well combined.
   3. Combine Mixtures: Add the wet ingredients to the dry ingredients and stir until thoroughly combined.

1. 1. Form Cookies: Scoop spoonfuls of the mixture onto the prepared baking sheet, flattening each slightly with the back of a spoon.
   2. Bake: Bake in the preheated oven for 30 minutes, or until the cookies are golden brown and set.
   3. Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Serving Suggestions

• • Enjoy with a cup of tea or coffee.
  • Serve as a healthy snack for kids.
  • Pair with yogurt for a nutritious breakfast.

Cooking Tips

• • Ensure the butter is fully melted for easy mixing.
  • Adjust the amount of lemon zest to your preference for more or less citrus flavor.
  • Use a cookie scoop for evenly sized cookies.

Nutritional Benefits

• • Oatmeal: High in fiber, which aids in digestion and helps keep you full.
  • Cranberries: Rich in antioxidants and vitamins.
  • Walnuts: Provide healthy fats and protein.

• Dates: Natural sweetness and a good source of energy.

Dietary Information

• • Vegetarian: Contains no meat products.
  • Gluten-Free Adaptation: Use gluten-free oatmeal if necessary.

Nutritional Facts (Per Serving, based on 12 cookies)

• • Calories: 100
  • Fat: 6g
  • Saturated Fat: 2g

• • Carbohydrates: 12g
  • Sugar: 5g
  • Fiber: 2g

• Protein: 2g
• Sodium: 20mg

Storage

• • Refrigeration: Store in an airtight container at room temperature for up to 3 days.

• Freezing: Freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw at room temperature before serving.

Ingredients:

Filling:

• 2 Apples: Choose baking varieties like Granny Smith or Honeycrisp.
• 2 tablespoons Sugar: Adds sweetness and caramelization.
• 1 tablespoon Butter: Enhances richness and helps sauté the apples.
• Pinch of Cinnamon: Complements the apple flavor with a warm spice note.

Pastry and Toppings:

1. Puff Pastry (store-bought, thawed): Provides a light, flaky crust.
2. 3 tablespoons Apricot Jam: For brushing on the pastries, adds sweetness and shine. Substitute with melted peach jam or butter if desired.
3. 3 tablespoons Sliced Almonds: Adds crunch and visual appeal. Alternatively, use chopped walnuts or pecans.
4. 1 Egg Yolk + 1 teaspoon Milk (for egg wash): Creates a golden, shiny crust.
5. Powdered Sugar (optional): For dusting and added elegance.

Instructions:

Prep the Apples (2 minutes):

Preheat your oven to 200°C (400°F).Wash and core the apples. Peel if desired, then thinly slice them for even cooking.

Sauté the Apples (3 minutes):

In a pan over medium heat, melt the butter. Add the sliced apples and sugar, cooking for 2-3 minutes until slightly softened.
Sprinkle with cinnamon and cook for an additional minute.

Assemble and Style (3 minutes):

Unfold the thawed puff pastry sheet and cut it into squares or desired shapes.
Place a spoonful of the apple filling in the center of each pastry square.

Glaze and Bake (15-20 minutes):

In a small bowl, whisk together the egg yolk and milk for the egg wash. Brush the edges of the pastry squares with this mixture.
Fold the pastry squares into triangles or other shapes, sealing the edges with a fork. Brush the tops with the egg wash and sprinkle with sliced almonds.
Transfer to a baking sheet lined with parchment paper and bake for 15-20 minutes, or until golden brown and puffed.

Serve and Enjoy:

Let the pastries cool slightly before serving. Dust with powdered sugar if desired.

Ingredients:

For the Cake:

• • Eggs: 3 large
  • Sugar: 150 g (about 3/4 cup)
  • Vegetable Oil: 80 ml (about 1/3 cup)

• • Flour: 180 g (about 1 1/2 cups) – All-purpose or 000 flour
  • Orange Zest: From 1 orange
  • Grated Carrot: 200 g (about 2 medium carrots)

• • Walnuts: 100 g (about 1/2 cup), chopped
  • Salt: A pinch
  • Baking Powder: 2 teaspoons

• • Spice Mix for Cake: 1/2 teaspoon (includes cinnamon, cloves, nutmeg, ginger, cardamom, vanilla, and anise)
  • Cinnamon: 1/4 teaspoon
  • Orange Juice: 1 tablespoon

Directions:

• • Preheat the Oven:
    Preheat your oven to 180°C (350°F). Grease and flour an 8-inch (20 cm) round cake pan or line it with parchment paper.
  • Mix the Wet Ingredients:
    In a large mixing bowl, whisk the eggs and sugar together until light and fluffy, about 3-4 minutes. Gradually add the vegetable oil while continuing to whisk, ensuring it is fully incorporated.
  • Combine Dry Ingredients:
    In a separate bowl, sift together the flour, baking powder, salt, spice mix, and cinnamon. Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Mix until just combined; do not overmix.

• • Add Flavor and Texture:
    Add the grated carrot, orange zest, and orange juice to the batter. Stir gently to combine. Fold in the chopped walnuts to add crunch and flavor.
  • Bake the Cake:
    Pour the batter into the prepared cake pan and spread it evenly. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  • Serve:
    Once cooled, dust with powdered sugar or top with cream cheese frosting. Slice and enjoy with a cup of tea or coffee.

Serving Suggestions:

• • Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
  • Pair with a hot cup of tea or coffee for a cozy treat.
  • For added flavor, top with a cream cheese frosting or a drizzle of honey.

Cooking Tips:

• • Grate Carrots Finely: Use the fine side of a box grater to grate the carrots for a smoother texture.
  • Room Temperature Ingredients: Use room temperature eggs for better mixing and a lighter cake.
  • Customize the Spice Mix: Adjust spices to your liking. Add more cinnamon for warmth or vanilla for sweetness.

• Citrus Twist: Add more orange zest or use lemon zest for a different flavor profile.

Nutritional Benefits:

• • Carrots: High in beta-carotene, converted to vitamin A for healthy vision and immune function.
  • Walnuts: Rich in omega-3 fatty acids, antioxidants, and protein, promoting heart health.

• Oranges: Packed with vitamin C, supporting immune health and skin care.
• Spices: Cinnamon has anti-inflammatory properties and can help regulate blood sugar levels.

Dietary Information:

• • Calories: Approximately 280-320 per slice

• • Protein: 4-5 grams per slice
  • Carbohydrates: 30-35 grams per slice
  • Fats: 15-18 grams per slice

• • Fiber: 2-3 grams per slice
  • Vegetarian: Suitable for vegetarians
  • Gluten-Free Option: Use gluten-free flour

Nutritional Facts (Per Slice):

• • Calories: 300
  • Total Fat: 15g
  • Saturated Fat: 2g

• • Cholesterol: 45mg
  • Sodium: 80mg
  • Total Carbohydrates: 34g

• • Dietary Fiber: 2g
  • Sugars: 20g
  • Protein: 4g

Storage Tips:

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigeration: For longer storage, keep in the refrigerator for up to a week. Reheat slices before serving for better flavor.
• Freezing: Wrap slices in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw and reheat before serving.

Ingredients:

• • 400 grams of fresh cabbage

• • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 apple

• • 1 carrot
  • A bunch of spring onions
  • Juice from half a lemon

• • 4 tablespoons of yogurt
  • 2 tablespoons honey
  • 3 cloves of garlic, minced

• 1 teaspoon mustard

Directions:

1. Prepare the Cabbage:

1. 1. Shred the cabbage and place it in a bowl.
   2. Sprinkle with salt and baking soda, and let it sit for 20 minutes to soften.
   3. Squeeze the moisture out of the cabbage.

2. Prepare the Vegetables:

1. 1. Grate the apple and carrot.
   2. Chop the spring onions finely.

3. Make the Dressing:

1. In another bowl, combine lemon juice, yogurt, honey, garlic, and mustard.

4. Assemble the Coleslaw:

1. Mix the cabbage, apple, carrot, and spring onions in a large bowl.
2. Pour the dressing over the vegetables and toss well to combine.

5. Chill:

1. Chill the coleslaw in the refrigerator for 30 minutes before serving.

Preparation Time:

• • Prep Time: 10 minutes

• Total Time: 40 minutes (including chilling time)

Serving Suggestions:

• • Serve this coleslaw as a side dish with grilled chicken or fish for a complete meal.

• Enjoy it as a light lunch on its own or as a topping for sandwiches and wraps.

Cooking Tips:

• • For extra crunch, add a handful of toasted nuts or seeds.

• If you prefer a creamier texture, add a bit more yogurt to the dressing.
• Make sure to squeeze out the cabbage well to avoid a watery coleslaw.

Nutritional Benefits:

• • Cabbage: Low in calories and high in fiber, vitamins C and K.
  • Apple and Carrot: Add natural sweetness and are rich in antioxidants and vitamins.
  • Yogurt: Provides probiotics and protein, aiding digestion and overall health.

Dietary Information:

• • Low-Calorie: Helps with weight management.
  • High-Fiber: Promotes satiety and digestive health.

• Vegetarian: Suitable for a vegetarian diet.
• Gluten-Free: Ensure all ingredients are gluten-free to cater to dietary needs.

Ingredients

• 4 cups water
• 1/4 cup white sugar
• 25 grams white unflavored jelly powder
• 835 grams fruit cocktail (can be substituted with any fresh fruits you like)
• 250 ml all-purpose cream or heavy cream
• 300 ml condensed milk
• 2 cups evaporated milk or fresh milk
• Red food coloring
• Yellow food coloring
• Green food coloring
• 1 cup cooked small tapioca pearls

Instructions:

Prepare the Jelly:

1. In a pot, bring 4 cups of water to a boil.
2. Add 1/4 cup white sugar and 25 grams of white unflavored jelly powder to the boiling water.
3. Stir until completely dissolved.
   Divide the jelly mixture into three separate bowls.
   Add a few drops of red food coloring to the first bowl, yellow food coloring to the second bowl, and green food coloring to the third bowl.
4. Stir each bowl until the color is evenly distributed.
   Pour each colored jelly mixture into separate shallow containers and let them cool to set.
5. Once set, cut the jelly into small cubes.

Mix the Drink

1. In a large mixin:g bowl, combine the 250 ml of all-purpose cream or heavy cream, 300 ml of condensed milk, and 2 cups of evaporated milk or fresh milk.
2. Mix well until smooth.
3. Add the fruit cocktail (or your choice of fresh fruits) to the cream mixture. Stir to combine.
4. Gently fold in the cooked small tapioca pearls and the colored jelly cubes.

Serve:

Pour the fruity tapioca jelly drink into serving glasses.
Chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.
Serve cold and enjoy!

Serving Suggestions:

Serve as a refreshing dessert or snack on a hot day.
Garnish with fresh mint leaves or extra fruit pieces for added presentation.

Cooking Tips:

Make sure the jelly is fully set before cutting into cubes to maintain its shape in the drink.
Adjust the sweetness to your liking by adding more or less condensed milk.

Ingredients:
* 1 cup blueberries 
* 1/2 cup frozen grapes 
* 1 banana 
* 1 cup almond milk 
* 1/4 cup Greek yogurt 
* 1 tablespoon honey 
* 1/2 teaspoon vanilla extract 
Instructions:
* Add all ingredients to a blender and blend until smooth. 
* Pour into a glass and enjoy! 
Tips:
* For a thicker smoothie, add more Greek yogurt or frozen fruit.
* For a sweeter smoothie, add more honey.
* For a protein-packed smoothie, add a scoop of protein powder. 
* For a refreshing smoothie, add a splash of orange juice. 
* For a fruity smoothie, add a handful of strawberries or raspberries. 

Ingredients:

1 large (46 oz) can of pineapple juice
2-3 cans of Sprite (depending on your preference for fizz)
3-4 cups cold water
Approximately 1 cup of Countrytime Lemonade mix
Fresh lemons (optional, for garnish and extra zing)
Fresh pineapple (optional, for garnish and added flavor)
Ice (as needed)
Step-by-Step Instructions:

Step 1: Prepare the Pitcher

Choose Your Pitcher: Use a large pitcher (about 2 quarts) to hold all the ingredients and allow for easy stirring.

Add Water: Pour 3-4 cups of cold water into the pitcher. Use 3 cups for a sweeter lemonade or 4 cups for a less sweet, more diluted version.

Step 2: Mix in the Lemonade Mix

Add Lemonade Mix: Pour about 1 cup of Countrytime Lemonade mix into the water. Stir well until the mix is fully dissolved to form the base of your Pineapple Lemonade.
Step 3: Incorporate Pineapple Juice

Add Pineapple Juice: Pour the entire can (46 oz) of pineapple juice into the pitcher. If you’d prefer a milder pineapple flavor, use 3/4 of the can. Stir thoroughly to combine the pineapple juice with the lemonade mix.
Step 4: Add Sprite for Fizz

Add Sprite: Pour 2-3 cans of Sprite into the pitcher for a fizzy touch. Start with 2 cans and taste; if you want more fizz, add a third can. Stir gently to avoid losing too much carbonation.
Step 5: Final Touches

Add Ice: Fill the pitcher with ice to keep the drink cool. The ice will also slightly dilute the drink, which helps balance the sweetness.

Garnish (Optional): For a more vibrant presentation, add slices of fresh lemon and chunks of fresh pineapple. This not only enhances the flavor but also gives the drink a fun, summery look.

Step 6: Serve and Enjoy

Serve: Pour the Pineapple Lemonade into glasses filled with ice. Garnish each glass with a slice of lemon or pineapple if desired.

Enjoy:

Indulge in this rich, creamy chocolate cheesecake with a buttery Oreo crust that’s downright irresistible. This crowd-pleaser is a perfect treat for any chocolate lover! 

Ingredients
Oreo Crust:
24 Oreo cookies
1/4 cup melted butter
Chocolate Cheesecake:
2 cups granulated sugar
1/2 cup all-purpose flour
1/2 cup unsweetened cocoa powder
4 (8 oz) packages cream cheese, softened
4 oz unsweetened baking chocolate, melted
4 large eggs
1 cup sour cream
2 tsp vanilla extract
1/4 tsp salt
Instructions
1. Make the Crust:
Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
Crush Oreos in a food processor or place in a zip-top bag and roll over with a rolling pin.
Mix crumbs with melted butter and press firmly into the bottom of the springform pan. Set aside.
2. Cheesecake Filling:
In a bowl, whisk together sugar, flour, cocoa powder, and salt.
In a large mixing bowl, beat cream cheese until smooth, then gradually blend in the dry ingredients.
Melt chocolate in the microwave, stirring every 15 seconds until smooth. Slowly mix into the cream cheese mixture.
Add eggs one at a time, followed by sour cream and vanilla. Beat until creamy.
3. Bake the Cheesecake:
Pour the filling over the crust. Tap gently to release air bubbles.
Set the pan on a baking sheet with crumpled aluminum foil discs beneath it for elevation. Surround with ice to avoid cracking.
Bake for 1 hour on the center rack. Turn off the oven but leave the cheesecake inside for 5-6 hours to cool gradually without cracks.
4. Serve and Garnish:
Once cooled, refrigerate until ready to serve. Remove the springform ring and garnish as desired.
Top with whipped cream, chocolate ganache, or a drizzle of chocolate syrup—or serve with fresh berries for an elegant touch!
Pro Tip: Add a sprinkle of crushed Oreos or a dollop of whipped cream for extra flair!
This luxurious chocolate cheesecake with its iconic Oreo crust is guaranteed to impress everyone at the table! 

Ingredients:

4 cups cranberry juice
2 cups pomegranate juice
2 cups apple cider (unfiltered if possible)
1 cup sparkling water (for a little fizz)
1 orange, thinly sliced
1 lemon, thinly sliced
1 lime, thinly sliced
1 apple, thinly sliced
1 pear, thinly sliced
½ cup fresh cranberries
½ cup pomegranate seeds
2 cinnamon sticks
Fresh rosemary sprigs (optional, for garnish)
Directions:

Prepare the Sangria Base: In a large pitcher or punch bowl, combine the cranberry juice, pomegranate juice, and apple cider. Stir well to blend the flavors.
Add Fruit and Spices: Add the orange, lemon, lime, apple, and pear slices to the juice blend. Stir in the fresh cranberries, pomegranate seeds, and cinnamon sticks.
Chill: Let the sangria sit in the refrigerator for at least 1–2 hours, or overnight if possible, to allow the flavors to meld together.
Add Fizz and Serve: Just before serving, stir in the sparkling water for a refreshing touch of fizz. Pour into glasses, garnish with rosemary sprigs if desired, and serve chilled.
Prep Time: 10 minutes | Chill Time: 1–2 hours | Total Time: 1 hour 10 minutes to overnight
Kcal: Approximately 90 kcal per serving | Servings: 8 servings

Ingredients:

4 cups cranberry juice
2 cups pomegranate juice
2 cups apple cider (unfiltered if possible)
1 cup sparkling water (for a little fizz)
1 orange, thinly sliced
1 lemon, thinly sliced
1 lime, thinly sliced
1 apple, thinly sliced
1 pear, thinly sliced
½ cup fresh cranberries
½ cup pomegranate seeds
2 cinnamon sticks
Fresh rosemary sprigs (optional, for garnish)
Directions:

Prepare the Sangria Base: In a large pitcher or punch bowl, combine the cranberry juice, pomegranate juice, and apple cider. Stir well to blend the flavors.
Add Fruit and Spices: Add the orange, lemon, lime, apple, and pear slices to the juice blend. Stir in the fresh cranberries, pomegranate seeds, and cinnamon sticks.
Chill: Let the sangria sit in the refrigerator for at least 1–2 hours, or overnight if possible, to allow the flavors to meld together.
Add Fizz and Serve: Just before serving, stir in the sparkling water for a refreshing touch of fizz. Pour into glasses, garnish with rosemary sprigs if desired, and serve chilled.
Prep Time: 10 minutes | Chill Time: 1–2 hours | Total Time: 1 hour 10 minutes to overnight
Kcal: Approximately 90 kcal per serving | Servings: 8 servings