Here’s a simple and delicious recipe for Baked Chicken Legs with Cream of Mushroom Sauce:

Ingredients:

•6-8 chicken legs (drumsticks)

•1 can (10.5 oz) cream of mushroom soup

•1 cup heavy cream or whole milk

•1/2 cup chicken broth

•2 cloves garlic, minced

•1 small onion, finely chopped

•1/2 teaspoon paprika

•1 teaspoon dried thyme

•Salt and black pepper to taste

•2 tablespoons olive oil or melted butter

•1 cup sliced mushrooms (optional, for extra mushroom flavor)

•Fresh parsley (optional, for garnish)

Instructions:

1. Preheat the Oven:

•Preheat your oven to 375°F (190°C).

2. Prepare the Chicken Legs:

•Pat the chicken legs dry with a paper towel.

•Season them generously with salt, pepper, and paprika.

•Heat olive oil in a skillet over medium-high heat. Sear the chicken legs for 2-3 minutes on each side until golden brown. Remove and set aside.

3. Make the Mushroom Sauce:

•In the same skillet, add the chopped onions and sauté for 2-3 minutes until translucent.

•Add the minced garlic and sliced mushrooms (if using) and cook for another 2 minutes.

•Stir in the cream of mushroom soup, heavy cream (or milk), chicken broth, and thyme. Mix well and bring to a gentle simmer. Adjust seasoning with salt and pepper.

Ingredients:

• • Oats: 2 cups (200 g) of oat flakes
  • Water: 1.5 cups (300 ml)
  • Pumpkin: 250 g, peeled and diced

• • Apple: 1 large, peeled and diced
  • Cinnamon: 1 teaspoon (optional)
  • Vanilla Extract: 1 teaspoon (optional)

• • Nuts: 2 tablespoons (40 g), chopped (such as walnuts, pecans, or almonds)
  • Raisins: 1 tablespoon (optional)
  • Olive Oil: 1 teaspoon, plus more for greasing the pan

• • Vegetable Oil: For frying
  • Pumpkin Seeds: For topping
  • Desiccated Coconut: For garnish (optional)

This recipe combines the nutty flavor of oats with the sweet, rich taste of pumpkin and apple. The optional additions of cinnamon, vanilla extract, and raisins provide warmth and sweetness, while the nuts and pumpkin seeds add texture and nutrition. Olive oil helps to bring everything together and adds a subtle richness.

Steps to Make Warm Pumpkin & Apple Oatmeal:

1. 1. Prepare the Ingredients:
      Begin by peeling and dicing the pumpkin and apple. If you’re using raisins, soak them in a bit of warm water for a few minutes to soften them. Chop your chosen nuts (walnuts, pecans, or almonds) and set them aside.
   2. Cook the Pumpkin:
      In a medium-sized saucepan, heat 1 teaspoon of olive oil over medium heat. Add the diced pumpkin and sauté for about 5-7 minutes, until it begins to soften. You can season it with a pinch of salt and cinnamon at this stage for extra flavor.

1. 1. Cook the Oats:
      Add the oats to the saucepan with the pumpkin. Pour in the 1.5 cups of water and bring the mixture to a simmer. Stir occasionally, and let it cook for about 5-7 minutes until the oats are tender and the water is absorbed.
   2. Add the Apples & Flavorings:
      Once the oats are cooked, stir in the diced apple, raisins (if using), and vanilla extract (if using). Let the oatmeal cook for another 3-4 minutes until the apples begin to soften and the oatmeal reaches your desired consistency. If you prefer a creamier texture, you can add a splash of milk (dairy or plant-based) at this point.
   3. Finish and Serve:
      Once the oatmeal is cooked to your liking, remove it from the heat. Spoon the oatmeal into bowls and top with your choice of nuts, pumpkin seeds, and desiccated coconut. Drizzle a little extra honey or maple syrup on top if you prefer a sweeter finish.

1. Garnish & Enjoy:
   Garnish your oatmeal with additional cinnamon or a few more nuts for added texture. Serve immediately while hot and enjoy the cozy, hearty flavors.

Ingredients:

• • 160g chickpeas (cooked)

• • 50g sultanas
  • 30g pumpkin seeds
  • 30g sunflower seeds

• • A little salt, to taste
  • 1 teaspoon Italian herbs
  • 40g psyllium seeds

• • 200g pumpkin, grated
  • 350ml water
  • 25ml olive oil, plus extra for greasing

• Coriander seeds, for sprinkling on top (optional)

Directions:

1. 1. Prepare the Ingredients:
      • • Pour boiling water over 50g sultanas and let them sit to soften.
        • Toast the seeds: In a pan over medium heat, pan fry the pumpkin seeds and sunflower seeds for 1-2 minutes until lightly toasted.

       

      • Chop the softened sultanas with a knife or use a hand blender if you prefer a finer texture.
   2. Mix the Dry Ingredients:
      • • In a large mixing bowl, add 160g cooked chickpeas, toasted pumpkin seeds, sunflower seeds, 40g psyllium seeds, Italian herbs, and a little salt. Mix everything well.

       

   3. Prepare the Pumpkin:
      • • Grate the pumpkin on a coarse grater to yield 200g.
        • In a pan, cook the grated pumpkin for 5-7 minutes until slightly softened. Alternatively, you can bake it in the oven if preferred.

       

   4. Combine Ingredients:
      • • Chop the cooked pumpkin with a hand blender to a slightly smooth consistency.
        • In the mixing bowl with the dry ingredients, add the cooked pumpkin, softened sultanas, 350ml water, and 25ml olive oil.

       

      • Mix everything well until all the ingredients are thoroughly combined.
   5. Prepare the Bread Pan:
      • • Grease a bread pan with olive oil. Place the bread mixture into the mold, ensuring it is evenly distributed.

       

      • Gently flatten the top of the bread with a spatula.
      • Drizzle a little more vegetable oil on top and sprinkle with coriander seeds, if using.

1. Bake the Bread:
   • Preheat the oven to 190°C (375°F). Bake the bread in the preheated oven for 40-45 minutes, or until the bread is golden brown and firm to the touch.
2. Cool and Serve:
   • • Remove the bread from the oven and let it cool in the pan for a few minutes. Then, transfer it to a wire rack to cool completely.

    

   • Slice and serve the bread as a healthy, nutritious meal or snack.
     

     Key Ingredients:

     • • Chickpea Flour: A high-protein, gluten-free flour that gives the bread a slight nutty flavor and a dense texture. Chickpea flour is also rich in fiber, making it a nutritious alternative to traditional wheat flour.
       • Pumpkin Puree: This ingredient provides moisture, natural sweetness, and a boost of vitamins, particularly vitamin A and beta-carotene, which are great for eye health and immune support. Pumpkin also adds a subtle earthy flavor.
       • Seeds: A mix of seeds such as sunflower seeds, chia seeds, flaxseeds, and pumpkin seeds are often used in this recipe to add crunch, healthy fats (especially omega-3s), and extra fiber.

      

     • Spices and Herbs: Cinnamon, nutmeg, and other spices can enhance the flavor of the bread, while herbs like rosemary or thyme can add a savory twist if you’re going for a less sweet version.
     • Sweeteners (optional): For a sweeter bread, natural sweeteners like honey, maple syrup, or a touch of coconut sugar can be added.

     Health Benefits:

     • • Protein and Fiber: Chickpea flour and seeds are excellent sources of plant-based protein and fiber, helping to keep you fuller for longer while supporting digestive health.

      

     • Low in Gluten: This bread is naturally gluten-free if no wheat flour is used, making it suitable for those with gluten sensitivities or those following a gluten-free diet.
     • Rich in Vitamins and Antioxidants: Pumpkin is loaded with vitamins and antioxidants, while seeds provide essential nutrients like zinc, magnesium, and healthy fats that support heart health.

     Cooking Method:

     1. 1. Mixing the Wet Ingredients: Combine pumpkin puree, oil (such as olive or coconut oil), and any sweeteners you’re using.

      

     1. 1. Mixing the Dry Ingredients: In a separate bowl, combine chickpea flour, spices, baking powder, salt, and a mixture of seeds.
        2. Combining: Gradually mix the wet and dry ingredients until just combined. Avoid overmixing to ensure the bread remains tender.
        3. Baking: Pour the batter into a loaf pan, sprinkle additional seeds on top for crunch, and bake until a toothpick inserted into the center comes out clean.

      

     Tips:

     • Seed Variations: Feel free to customize the seeds you use based on your preference. Hemp seeds, sesame seeds, or poppy seeds can also work well.
     • Add-ins: You can mix in additional ingredients like chopped nuts, dried fruit (such as cranberries or raisins), or even grated carrots or zucchini for extra texture and nutrients.
     • Storage: This bread can be stored in an airtight container at room temperature for a few days or in the fridge for a longer shelf life. It also freezes well.

Ingredients:

For the Patties:

• • 3 eggs
  • Salt, to taste

• • Black pepper, to taste
  • 2 tablespoons mayonnaise
  • 4 tablespoons flour

• • Olive oil for frying
  • 1 leek, finely chopped
  • 2 cloves of garlic, minced

• • 1 bell pepper, diced
  • 200g mushrooms, sliced
  • Italian herbs, to taste

• • 2-3 medium potatoes, peeled and grated (about 2 cups)
  • White pepper, to taste
  • Dried garlic, to taste

• • Fresh parsley, chopped (about 2 tablespoons)
  • 50g cheese (any preferred cheese, grated)
  • 2 chicken fillets (about 300g), finely chopped

• Vegetable oil for frying
• 50g Parmesan cheese, grated

Directions:

• • Prepare the Vegetables and Chicken:
    • Peel and grate the potatoes. Set aside to drain any excess moisture.
    • Dice the leek, bell pepper, and garlic. Slice the mushrooms and chop the chicken fillets into small pieces.

• • Cook the Vegetables:
    • Heat olive oil in a pan over medium heat. Add the leek, garlic, and bell pepper. Sauté for 5-7 minutes until softened.
    • Add the mushrooms and cook for another 5 minutes until softened and the moisture is released.

• • Mix the Patty Ingredients:
    • In a large bowl, combine the grated potatoes, sautéed vegetables, chopped chicken, eggs, mayonnaise, flour, parsley, cheese, Italian herbs, and seasonings.
    • Mix well to form a thick, uniform mixture.

• • Form and Fry the Patties:
    • Heat vegetable oil in a pan over medium heat. Scoop spoonfuls of the mixture and form small patties.
    • Fry the patties in batches for about 4-5 minutes per side, or until golden brown and crispy.

• • Serve:
    • Remove from the pan and drain on paper towels.
    • Sprinkle with grated Parmesan cheese and serve warm.

Serving Suggestions:

• • Serve with a side of sautéed greens or steamed vegetables.
  • Pair with a tangy dipping sauce like tzatziki or garlic aioli.

• • Enjoy with a simple green salad or a side of roasted potatoes.
  • Serve with a dollop of sour cream or Greek yogurt for extra creaminess.
  • Top with a fried egg for a protein-packed meal.

Cooking Tips:

• • Ensure the potatoes are well-drained before mixing to avoid soggy patties.
  • If the mixture is too wet, add extra breadcrumbs to help bind the ingredients.

• For a lighter version, bake the patties in the oven at 180°C (350°F) for 20-25 minutes.
• You can use chicken breast or thighs for different textures.

Nutritional Benefits:

• • Chicken is a lean protein source that helps build and repair muscles.
  • Mushrooms provide important antioxidants and immune-boosting nutrients.
  • Potatoes are a great source of potassium and fiber.

• Parmesan offers a rich source of calcium and protein.

Dietary Information:

• • High in protein

• Rich in vegetables
• Can be made gluten-free by using gluten-free flour and breadcrumbs

Nutritional Facts (per serving):

• • Calories: 350
  • Protein: 30g
  • Carbs: 25g

• • Fat: 15g
  • Fiber: 4g
  • Sodium: 500mg

Storage:

• • Refrigerate leftovers in an airtight container for up to 3 days.
  • Reheat in a pan over medium heat for best results. You can also freeze uncooked patties for up to 1 month. Fry directly from frozen.

Why You’ll Love This Recipe:

• • Easy to make and packed with flavor.
  • A great way to use up leftover chicken and vegetables.

• Versatile – can be made with your choice of vegetables and cheeses.
• Perfect for meal prep or quick weeknight dinners.

Conclusion:
These savory chicken and vegetable patties are a tasty and nutritious way to enjoy a comforting meal. With a crispy exterior and tender interior, they offer a delightful texture contrast. Paired with Parmesan and herbs, they make for a flavorful treat that everyone will love. Give this recipe a try for a simple, yet satisfying dish!

air fryer chicken fried rice

This air fryer chicken fried rice is incredibly tasty and easy to prepare.

Materials

• Three eggs.
• Two cups of chilled, cooked white rice
• (500g) 1½ cups of cooked chicken (one large chicken breast or 210g)
• One cup of 140g frozen peas and carrots
• 3 tablespoons of soy sauce
• A teaspoon of ground ginger
• One-half teaspoon of powdered garlic
• 4 tablespoons (¼ cup) of oil )

Guidelines:

The air fryer should be preheated to 350F. Place the eggs in a small pot over medium heat after breaking them.

Make scrambled eggs by whisking and cooking them. In a baking dish that can be placed into the air fryer, combine the eggs and the remaining ingredients.

Stir thoroughly to blend. Heat the air fryer to 350 degrees Fahrenheit and cook for 15 minutes. At 5-minute intervals, stir the rice. It will take 12 to 15 minutes to cook, depending on the type of air fryer you have. To serve, the rice must be steaming hot.

Homemade mini tarts dessert 

Ingredients:

• 1 egg
• 75g sugar
• 8g vanilla sugar
• A pinch of salt
• 60ml oil
• 125g yogurt
• 140g flour
• 7g baking powder
• 1 apple, thinly sliced
• Juice of ½ lemon
• Almond flakes
• Apricot jam (for glazing)

Directions:

Prepare the Batter:

Grease muffin molds with butter and dust with flour.

In a bowl, beat the egg, sugar, vanilla sugar, and salt. Add oil, yogurt, flour, and baking powder. Mix well.

Add Toppings and Bake:

Pour batter into molds, top with thin apple slices, lemon juice, and almond flakes.

Bake at 180°C (350°F) for 20 minutes.

Glaze:

After baking, brush with apricot jam and dust with fine sugar.

Serving Suggestions:

Serve warm with tea or coffee.

Cooking Tips:

Use unsweetened yogurt for a tangier flavor.

Nutritional Benefits:

Apples are high in fiber and vitamin C.

Yogurt provides calcium and protein.

Dietary Information:

Vegetarian

Contains dairy, eggs, and gluten.

Nutritional Facts (per muffin):

Calories: 180

QQProtein: 4g

Carbohydrates: 28g

Fat: 6g

Fried  eggplant 

Ingredients:

• 3 eggs
• 2 eggplants, diced
• 3 cucumbers, grated
• 1 teaspoon salt
• 1/2 teaspoon sweet paprika
• Salt and black pepper, to taste
• 1 lemon (juice and grated peel)
• 100g Dutch cheese, grated
• 100g breadcrumbs
• 50g flour
• Mint leaves, chopped
• Italian herb mixture, to taste
• Vegetable oil, for frying

Directions:

Prepare the eggplants: Dice the eggplants, sprinkle with salt, and let them stand for 15 minutes to release excess moisture. Pat dry with a paper towel.

Prepare the cucumbers: Grate the cucumbers and mix with 1 teaspoon of salt. Let stand for 15 minutes, then squeeze out the excess water.

Mix the eggs: In a bowl, beat the eggs and season with sweet paprika, salt, black pepper, and grated lemon peel.

Add the cheese and cucumbers: Stir the grated Dutch cheese and squeezed cucumbers into the egg mixture. Mix well.

Prepare the coating: In a separate dish, combine breadcrumbs, flour, and Italian herbs.

Shape the fritters: Take small portions of the mixture, shape into patties, and coat in the breadcrumb-flour mixture.

Fry the fritters: Heat vegetable oil in a pan over medium heat. Fry the fritters on both sides until golden brown (about 3-5 minutes per side).

Finish cooking: Cover the pan with a lid and cook for an additional 3-5 minutes to ensure they are cooked through.

Serve: Garnish with chopped mint leaves and a drizzle of lemon juice. Serve warm.

Ingredients:

• • 3 ripe bananas (around 1 1/2 cups mashed)
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda

• • 1/4 teaspoon salt
  • 1/2 cup packed brown sugar
  • 1/4 cup melted butter (or vegetable oil for vegan option)

• 1 egg (or 1 flaxseed egg* for vegan option)
• 1 teaspoon vanilla extract (optional)

*For a flaxseed egg: Combine 1 tablespoon ground flaxseed with 3 tablespoons warm water. Let sit for 10 minutes until thickened.

Instructions:

1. 1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a loaf pan. This will ensure the bread bakes evenly and removes easily from the pan.
   2. Mash the Bananas: In a large bowl, mash the ripe bananas with a fork. The bananas should be mostly smooth, but a few small chunks are perfectly fine. The riper the bananas, the sweeter and more flavorful your bread will be.

1. 1. Whisk the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Whisking dry ingredients helps to aerate them, which contributes to a lighter and fluffier final product.
   2. Combine Wet and Dry Ingredients: Add the dry ingredients to the mashed bananas and stir gently with a spatula or large spoon. Mix just until the dry ingredients are incorporated, and avoid overmixing. Overmixing can lead to a tough and dense bread.
   3. Mix in the Wet Ingredients: In a small bowl, whisk together the melted butter (or oil), egg (or flaxseed egg), and vanilla extract (if using). Pour the wet ingredients into the banana mixture and fold it in gently until just combined. A few lumps are okay, and overmixing at this stage is still a concern.

1. Bake and Cool: Pour the batter into your prepared loaf pan. Bake the banana bread for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This allows the bread to set before slicing and serving.

More Information:

• • Feel free to get creative with add-ins! Chopped nuts, chocolate chips, or dried fruit are all delicious additions to banana bread.

• If your bananas aren’t quite ripe yet, you can ripen them quickly by placing them in a brown paper bag with an apple for a day or two. The apple releases ethylene gas, which will speed up the ripening process.
• This recipe is easily adaptable for a vegan diet. Simply substitute the butter with vegetable oil and use a flaxseed egg instead of a regular egg.

Conclusion:

This easy banana bread recipe is a perfect introduction to baking. It’s simple to follow, requires minimal ingredients, and yields a delicious and satisfying result. So grab your ripe bananas, preheat your oven, and get ready to enjoy the sweet aroma and taste of homemade banana bread!

This tasty Apple Cream Cake is fluffy, moist, and has a creamy filling, topped with apples and raisins. This cake is great for any event and will amaze your loved ones. Let’s begin!

Ingredients To make the cream:

1 egg

A little bit of salt 8g (1 tsp) sugar with vanilla flavor 60g (4 tbsp) sugar 40 grams (4 tablespoons) cornstarch 250ml (1 cup) leche

2 teaspoons of lemon juice

30 grams, which is equivalent to 1.5 tablespoons. mantequilla

Cake Ingredients:

2 apples, one chopped into small pieces and the other sliced thinly.

1 spoon of sugar 2 eggs

A small amount of salt 8g (1 tsp) sugar with vanilla flavor 120g (0.6 cup) sugar 100ml (1/2 cup) oil made from vegetables 130ml (1/2 cup) Milk heated up 280g (1.75 cups) flour 16 grams (2 teaspoons) a powder used for baking

50 grams of raisins

1 yellow part of an egg

2 tablespoons of milk

Powdered sugar to sprinkle on top (if desired)

Instructions

Make the Cream: In a pot, mix 1 egg, a little salt, 8g vanilla sugar, and 60g sugar.

Add 40 grams of cornstarch and 250 milliliters of milk. Stir until there are no lumps.

Put the pot on medium heat and cook, stirring all the time, until the mixture becomes thick.

Take the mixture off the heat and mix in 2 teaspoons of lemon juice and 30 grams of butter until everything is well mixed.

Cover the surface directly with plastic wrap to avoid forming a skin. Allow it to cool down completely.

Make the cake mixture.

Heat your oven to 180℃ (356℉) before using it.

Cover a 24cm baking pan with parchment paper.

In a big bowl, whisk 2 eggs with a little salt.

Add 8 grams of vanilla sugar and 120 grams of sugar, then mix until the mixture is light and fluffy.

Slowly pour 100ml of vegetable oil and 130ml of warm milk into the mixture, stirring well each time.

Add 280g of flour and 16g of baking powder to the mixture, then mix gently until smooth.

Carefully mix in the diced apples and 50 grams of raisins.

Make the cake: Pour half of the mixture into the pan that has been prepared for baking.

Spread the cold cream evenly on top of the mixture.

Pour the rest of the batter over the cream, making sure it covers the surface evenly.

Place the thin apple slices on top of the mixture.

Make the egg wash.

In a little bowl, combine 1 egg yolk with 2 tablespoons of milk.

Put the egg wash on the apple slices that are on the cake.

Make the Cake: Put the cake in the oven that has been heated beforehand and bake for around 45 minutes, or until a toothpick inserted in the middle comes out clean.

Allow the cake to cool in the pan for a bit, then move it to a wire rack to cool down completely.

Serve: Add powdered sugar on top before serving, if you like.

Cut and savor!

Ideas for how to serve food.

Enjoy with a spoonful of whipped cream or a scoop of vanilla ice cream.

Have a cup of tea or coffee for a nice afternoon snack.

Tips for Cooking

Make sure the cream is completely cold before putting it on the batter to avoid it melting into the cake.

Change the level of sweetness by adding more or less sugar according to your taste.

To make the taste stronger, you can put a teaspoon of cinnamon in the mixture.

Benefits of Nutrition

Apples are full of fiber and vitamin C.

Ezoic Eggs are a good source of protein and important nutrients.

Milk provides calcium and protein to keep your bones healthy.

Information about food and nutrition.

Vegetarian: This recipe is suitable for vegetarians.

Gluten-Free Alternative: Use flour without gluten to make this recipe suitable for gluten-free diets.

Dairy-Free Choice: Use non-dairy options instead of milk and butter.

Tips for storing food Keep any extra food in a sealed container in the fridge for a maximum of 3 days.