Category: Recipes

Title: Baked Eggplant Spinach and Ricotta Casserole

Ingredients:

• • 3 eggplants, peeled and sliced into rounds
  • Salt (for soaking and seasoning)
  • Water (for soaking)

• • Olive oil (for brushing and cooking)
  • 1 tsp dried basil
  • 140 grams spinach (5 oz)

• • 4 tablespoons ricotta cheese
  • 1 clove garlic, minced
  • Salt, to taste

• • Black pepper, to taste
  • 1 tsp Italian herbs
  • 2 tomatoes, sliced

• • 200 grams mozzarella cheese (7 oz), shredded
  • 200 ml marinara sauce (about 1 cup)
  • 40 grams Parmesan cheese (1.5 oz), grated

Directions:

1. 1. Prepare the Eggplants:
      • • Slice the eggplants into rounds, then place them in a bowl of water with a pinch of salt. Let them soak for 10 minutes to remove bitterness.
        • After soaking, pat the eggplants dry with a paper towel to remove any excess water.

       

   2. Bake the Eggplants:
      • • Preheat your oven to 200°C (390°F).
        • Brush both sides of the eggplant slices with olive oil and sprinkle with dried basil.

       

      • Place the eggplants on a baking tray and bake for 20 minutes, until they are tender and slightly golden.
   3. Prepare the Spinach Mixture:
      • • In a bowl, mix the spinach, ricotta, minced garlic, salt, black pepper, and Italian herbs. Set aside.

       

   4. Assemble the Casserole:
      • • Lightly grease a baking dish with olive oil.
        • Place a layer of baked eggplant slices at the bottom of the dish.

       

      • • Spread half of the spinach and ricotta mixture over the eggplant.
        • Add a layer of sliced tomatoes and sprinkle half of the mozzarella cheese on top.
        • Pour a few spoonfuls of marinara sauce over the mozzarella.

       

      • Repeat the layers with the remaining spinach, tomatoes, mozzarella, and marinara sauce.
      • Finish with a top layer of eggplant slices and sprinkle Parmesan cheese on top.

1. Bake the Casserole:
   • Bake in the preheated oven at 200°C (390°F) for 30 minutes, until the cheese is melted and bubbly.
2. Serve:
   • • Let the casserole cool for a few minutes before serving.

    

   • Enjoy this flavorful, cheesy dish as a main course or side dish.

Serving Suggestions:

• • Serve with a side of garlic bread or a crusty baguette.
  • Pair with a fresh green salad dressed with balsamic vinaigrette.
  • Enjoy with a glass of red wine for a complete Italian-inspired meal.

• Serve alongside a bowl of pasta or quinoa for a heartier dinner.
• Add a sprinkle of chili flakes for an extra kick of spice.

Cooking Tips:

• • If you prefer a richer flavor, sauté the spinach in a bit of olive oil before mixing it with the ricotta.
  • For extra crispiness, lightly grill the eggplant slices after baking.
  • Use freshly grated Parmesan cheese for the best flavor and texture.

• To avoid excess moisture, salt the eggplant slices and let them sit for 10 minutes before cooking.
• For a gluten-free option, ensure the marinara sauce is free of any gluten-containing ingredients.

Nutritional Benefits:

• • Eggplants are low in calories and high in fiber, helping with digestion and promoting satiety.
  • Spinach is packed with iron, vitamins A and C, and antioxidants that support overall health.
  • Ricotta cheese provides protein and calcium for strong bones and muscles.

• Olive oil is a healthy source of fats that promote heart health.
• Tomatoes are rich in lycopene, a powerful antioxidant that supports skin health and reduces the risk of chronic diseases.

Dietary Information:

• • Vegetarian-friendly
  • Rich in fiber
  • Good source of calcium from the ricotta, mozzarella, and Parmesan cheese

• High in vitamins from spinach and tomatoes
• Low in carbohydrates, making it a great option for those watching their carb intake

Nutritional Facts (per serving, based on 6 servings):

• • Calories: 280
  • Protein: 12g
  • Fat: 18g

• • Carbohydrates: 15g
  • Fiber: 6g
  • Sodium: 420mg

Storage:

• • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in the oven or microwave before serving.

• This dish can also be frozen for up to 2 months. Thaw in the refrigerator before reheating.

Fresh and Fruity Jelly Cake Recipe

Ingredients

For the Fruit Jelly Layer:

• • Water: 3 cups

• • Sugar: 1 cup
  • Agar Agar: 20g
  • Fruits or Berries: 1-2 pieces of different kinds, peeled and cut into slices or cubes

For the Strawberry Jelly Layer:

• • Water: 1/2 cup
  • Strawberry Purée: 1 cup (made by blending fresh or frozen strawberries)

• Sugar: 1.5 tablespoons
• Agar Agar: 10g

Directions

Step 1: Prepare the Fruit Jelly Layer

1. 1. Mix the Ingredients: In a large saucepan, combine 3 cups of water, 1 cup of sugar, and 20g of agar agar. Stir the mixture well and let it sit for 15-20 minutes. This allows the agar agar to fully absorb the liquid, ensuring a smooth and even jelly texture.
   2. Prepare the Fruits: While the agar agar mixture is resting, peel and cut your chosen fruits and berries into bite-sized pieces. Do you like experimenting with different fruits? Feel free to mix and match to your taste! Some great options include kiwi, mango, blueberries, raspberries, and pineapple.
   3. Bring the Syrup to a Boil: After the agar agar has soaked, bring the mixture to a boil over medium heat, stirring constantly to dissolve the sugar and agar agar completely.

1. Assemble the Cake: Pour a thin layer of the hot syrup into the bottom of your mold or cake pan. Then, arrange the fruit pieces in a pattern of your choice. This will be the top of your jelly cake, so take your time to create a design that looks beautiful! Gradually add the remaining fruit and pour the rest of the syrup over the top to cover the fruit completely.
2. Chill the Jelly: Place the mold in a cool place, such as the refrigerator, for about 10 minutes to allow the jelly to set.

Step 2: Prepare the Strawberry Jelly Layer

1. 1. Make the Strawberry Smoothie: In a separate saucepan, combine 1/2 cup of water, 1 cup of strawberry purée, 1.5 tablespoons of sugar, and 10g of agar agar. Mix the ingredients well.
   2. Boil the Mixture: Bring the strawberry mixture to a boil over medium heat, stirring constantly until the sugar and agar agar are completely dissolved.
   3. Add the Strawberry Layer: Once the fruit jelly layer has set, pour the strawberry jelly over it. This adds a vibrant, sweet layer to your cake that complements the fruit beautifully.

1. Chill Again: Place the mold back in the refrigerator for another 10-15 minutes, or until the strawberry layer has fully set.

Step 3: Serve the Jelly Cake

1. 1. Unmold the Jelly Cake: Once the jelly is fully set, gently turn it out onto a serving plate. The fruit layer will be on top, showcasing your beautiful arrangement of fruits.

1. Enjoy: Mmm… how fresh and delicious! Serve your jelly cake chilled, and enjoy the refreshing combination of fruity flavors and smooth jelly texture.

Tips

• • Agar Agar Setting: Make sure to bring the agar agar mixture to a full boil, as this activates the setting properties. If the jelly doesn’t set properly, it may be because the mixture didn’t reach a high enough temperature.
  • Fruit Choices: Avoid using fruits like pineapple, kiwi, or papaya in raw form, as they contain enzymes that can prevent the agar agar from setting. If you wish to use these fruits, cook them briefly to deactivate the enzymes before adding them to the jelly.

• Storage: This jelly cake can be stored in the refrigerator for up to 3 days. Cover it with plastic wrap to prevent it from drying out.
• Serving Suggestions: This jelly cake is perfect for a light dessert after a heavy meal, or as a refreshing treat on a hot day. It pairs wonderfully with a dollop of whipped cream or a drizzle of honey.

Nutrition Facts (Per Serving)

• • Calories: 150 kcal

• • Carbohydrates: 35g
  • Protein: 1g
  • Fat: 0.5g

• Sodium: 10mg
• Fiber: 2g
• Sugar: 30g

Sugar-Free Cocoa Oatmeal Mug Cake

Table of Contents

Cheap and Delicious Tuna Casserole Dinner

Ingredients

• 2 cans of tuna (about 280 g each)
• 1 onion, cut into slices
• 5 medium potatoes, cut into large chunks
• 2 tablespoons (30 g) tomato paste
• 3/4 cup (180 ml) hot milk
• 1 1/2 tablespoons (25 g) butter
• 1/4 cup (25 g) shredded Parmesan cheese
• Olive oil, as needed
• Salt, to taste
• Black pepper, to taste

Directions

Step 1: Prepare the Potatoes

1. Cut the potatoes into large chunks and place them in a pot of salted water.
2. Cook the potatoes until tender, about 15 to 20 minutes.
3. Drain the potatoes and transfer them to a mixing bowl.
4. Add 1 1/2 tablespoons of butter, salt, and black pepper to taste. Mash the potatoes until smooth.
5. Gradually add 3/4 cup of hot milk while mashing until the mixture is smooth and creamy.

Step 2: Prepare the Tuna Mixture

1. Heat some olive oil in a large pan over medium heat.
2. Add the sliced onion and sauté until browned.
3. Add the two cans of tuna and 2 tablespoons of tomato paste mixed with one ladle of potato broth.
4. Mix well and cook for two to three minutes on low heat.

Step 3: Assemble the Casserole

1. Preheat your oven to 375°F (190°C).
2. Add half of the mashed potatoes to the bottom of a casserole dish and spread it out evenly.
3. Layer half of the tuna mixture over the mashed potatoes.
4. Add the remaining mashed potatoes over the tuna, followed by the remaining tuna mixture.
5. Top with 1/4 cup of shredded Parmesan cheese.

Step 4: Bake the Casserole

1. Place the casserole dish in the preheated oven.
2. Bake for 10 to 15 minutes, or until the top is golden brown and the cheese is melted.

Nutrition Information (Per Serving):

• Calories: 350
• Protein: 25g
• Carbohydrates: 30g
• Fat: 15g
• Fiber: 4g

Sweet Holiday Fruit Bread: A Delightful Baked Treat

Ingredients

For the Dough:

• • 250 ml lukewarm milk

• • 4 Tbsp (50g) sugar
  • 2 tsp (6g) instant dry yeast
  • 2 Tbsp sunflower oil

• • 1 egg
  • 550g all-purpose flour
  • 1 tsp (4g) salt

For the Filling and Topping:

• • 4 Tbsp butter (softened)
  • Dried cranberries (to taste, usually about 1/2 cup)
  • Raisins (to taste, about 1/2 cup)

• • Chopped walnuts (to taste, about 1/4 cup)
  • 1 egg yolk (for glazing)
  • 1 Tbsp milk (for glazing)

Preparation Details

• • Prep Time: 15 minutes (not including rising time)
  • Cooking Time: 30-35 minutes
  • Total Time: 2 hours 15 minutes (including rising time)

• Servings: 10-12 slices
• Calories per serving: Approximately 180 kcal per slice

Step-by-Step Instructions

1. Prepare the Dough

1. 1. In a large bowl, combine the lukewarm milk and sugar. Stir until the sugar dissolves, then sprinkle the instant dry yeast over the top. Let this mixture sit for about 5 minutes, allowing the yeast to activate and become bubbly.

1. 1. Once the yeast is foamy, add the sunflower oil, egg, salt, and flour to the bowl. Begin mixing until the dough comes together. You can use a wooden spoon or your hands to combine the ingredients into a dough.
   2. Transfer the dough onto a lightly floured surface and knead for about 10 minutes until the dough becomes smooth, elastic, and no longer sticky. If the dough feels too sticky, add a little more flour, but be careful not to add too much. The goal is a smooth, soft dough that’s easy to work with.
   3. Once kneaded, place the dough in a lightly oiled bowl, covering it with a damp kitchen towel. Let it rise for about 1 to 1.5 hours, or until it doubles in size.

2. Add the Fillings

1. 1. After the dough has risen, punch it down to release any air bubbles. Roll it out into a large rectangle on a floured surface.
   2. Spread the softened butter evenly over the dough, leaving a small border around the edges. This will help the filling stick and create a beautiful golden crust after baking.
   3. Sprinkle the dried cranberries, raisins, and chopped walnuts evenly over the buttered dough. These dried fruits and nuts will add a wonderful mix of sweetness and texture to every bite.

1. Carefully roll the dough up from one edge to form a tight log. Pinch the edges of the dough to seal the roll, ensuring that the filling stays inside.

3. Shape and Rise Again

1. Place the rolled dough into a greased loaf pan, shaping it gently to fit. Cover the pan with a kitchen towel and allow it to rise again for about 30-45 minutes, until it’s puffed and nearly doubled in size.

4. Egg Yolk Glaze

1. 1. While the dough is rising, preheat your oven to 180°C (350°F).

1. In a small bowl, whisk together the egg yolk and 1 Tbsp milk to create a glaze for the bread. This will give the bread a golden, shiny finish once baked.
2. After the dough has risen, gently brush the egg yolk mixture over the top of the loaf, covering it evenly. This step is crucial for the visual appeal of the bread, giving it a beautiful golden crust that will make it irresistible.

5. Baking

1. 1. Place the loaf in the preheated oven and bake for 30-35 minutes, or until the bread is golden brown on top and sounds hollow when tapped on the bottom. The internal temperature of the bread should be about 90°C (190°F) when fully baked.

1. Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

6. Serve and Enjoy

1. Slice the sweet holiday fruit bread into thick slices and enjoy it fresh out of the oven, or toasted with a pat of butter. The bread has a soft, fluffy texture with the perfect amount of sweetness from the fruit and nuts, and a hint of butter that elevates the flavor.

Nutrition Facts (Per Serving)

• • Calories: 180 kcal

• • Protein: 4 g
  • Carbohydrates: 32 g
  • Fat: 5 g

• • Saturated Fat: 1 g
  • Cholesterol: 35 mg
  • Sodium: 150 mg

• Fiber: 2 g
• Sugar: 12 g

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Classic Sour Cream Butter Cookies

Ingredients

For the Cookies

• • Butter – 115 g (softened)
  • Salt – a pinch
  • Sugar – 120 g

• • Vanilla sugar – 1 tsp
  • Sour cream – 150 g
  • Egg – 1 pc

• All-purpose flour – 420 g
• Baking powder – 15 g

Instructions

1. Prepare the Ingredients

1. 1. Soften the butter: Leave the butter at room temperature for 30–45 minutes or until it becomes soft but not melted.

1. Preheat your oven: Set it to 180°C (356°F) and line a baking sheet with parchment paper.

2. Make the Dough

1. 1. Cream the butter and sugars: In a large mixing bowl, beat the softened butter with the sugar and vanilla sugar until the mixture is pale and fluffy.
   2. Add the egg and sour cream: Mix in the egg, followed by the sour cream, ensuring everything is well combined.

1. Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and a pinch of salt. Gradually add this dry mixture to the wet ingredients, stirring until a soft, pliable dough forms.

3. Shape the Cookies

1. 1. Lightly flour your work surface and roll out the dough to a thickness of about 0.5 cm (1/4 inch).
   2. Use cookie cutters to cut out shapes of your choice—stars, circles, hearts, or classic rounds. Alternatively, you can roll the dough into small balls and flatten them slightly with the palm of your hand.

1. Arrange the cookies on the prepared baking sheet, leaving a little space between each one.

4. Bake

1. Bake the cookies in the preheated oven for 15–20 minutes, or until the edges are lightly golden. Keep a close eye on them to avoid overbaking, as this will make them less tender.

5. Cool and Serve

1. 1. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

1. Once cooled, enjoy them as is or decorate with powdered sugar, icing, or melted chocolate for an extra touch.

Sweet donuts: tasty and ready in no time!

Table of Contents

Layered Crispy Pastry Recipe;

Table of Contents

Vanilla Cream Puffs (Profiteroles)

Table of Contents

Cabbage Pancakes with Creamy Dill Sauce

Ingredients:

For the Pancakes:

• • 3 eggs

• • Salt, to taste
  • Black pepper, to taste
  • Paprika, to taste

• • 1 head of cabbage, roughly chopped
  • Water, for boiling cabbage
  • 3 cloves garlic, minced

• 4 tablespoons flour
• Olive oil, for frying

For the Sauce:

• • 3 tablespoons sour cream or yogurt

• • Dill, chopped
  • 1 fresh cucumber, grated or finely chopped
  • 2 cloves garlic, minced

Directions:

Step 1: Prepare the Cabbage

1. Boil the cabbage:
   • • In a large pot, bring water to a boil and add 1 chopped head of cabbage.
     • Let the cabbage cook for 10 minutes until softened.
     • Drain the cabbage and set aside.

    

Step 2: Make the Batter

1. Prepare the egg mixture:
   • • In a large bowl, whisk 3 eggs together.
     • Season with salt, black pepper, and paprika to taste.

    

2. Add garlic and flour:
   • • Stir in 3 cloves of minced garlic.
     • Add the boiled cabbage to the egg mixture, making sure it’s well coated.

    

   • Add 4 tablespoons of flour and mix well until a batter forms.

Step 3: Fry the Pancakes

1. Heat olive oil:
   • • In a large skillet, heat olive oil over medium heat.

    

2. Form and cook pancakes:
   • • Scoop spoonfuls of the cabbage mixture into the skillet, forming small pancakes.
     • Cook each pancake for about 3-4 minutes per side, or until golden brown and crispy.

    

   • Drain on paper towels to remove excess oil.

Step 4: Make the Creamy Dill Sauce

1. Mix the sauce ingredients:
   • • In a small bowl, combine 3 tablespoons of sour cream or yogurt, chopped dill, grated cucumber, and 2 minced cloves of garlic.

    

   • Mix well and set aside.

Serving Suggestions:

• • Serve the cabbage pancakes hot with a generous dollop of creamy dill sauce.

• • Garnish with extra dill and a lemon wedge on the side.
  • Pair with a side salad for a light meal.
  • Add a fried egg on top for a hearty breakfast option.

• Serve alongside smoked salmon for an extra special treat.

Cooking Tips:

• • Drain the cabbage well after boiling to avoid excess moisture in the batter.
  • If you want extra crispy pancakes, add an extra tablespoon of flour to the batter.

• • Grate the cucumber for the sauce finely to ensure a smooth consistency.
  • For added flavor, mix some grated cheese into the cabbage mixture before frying.
  • If you prefer, substitute yogurt for a tangier sauce or use mayonnaise for added richness.

Nutritional Benefits:

• • Rich in fiber from cabbage, promoting digestion.
  • High in vitamin C from cabbage, supporting the immune system.
  • Contains protein from eggs, making it a satisfying meal.

• Low in calories, ideal for a balanced diet.

Dietary Information:

• • Vegetarian, made without any meat products.
  • Contains gluten, not suitable for those with gluten sensitivity.

• Contains dairy, due to sour cream or yogurt in the sauce.

Nutritional Facts (per serving, approximately):

• • Calories: 180
  • Protein: 6g

• • Carbohydrates: 15g
  • Fat: 10g
  • Fiber: 4g

• Sugar: 3g

Storage:

• • Refrigerate: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
  • Reheat in a skillet over medium heat until warmed through to maintain crispiness.

Why You’ll Love This Recipe:

1. 1. Simple ingredients: This recipe uses pantry staples and basic vegetables.
   2. Comfort food: Savory, crispy pancakes with a creamy sauce are satisfying and delicious.
   3. Versatile dish: Great for breakfast, lunch, or dinner.

1. Easy to make: Minimal preparation and cooking time make this a quick meal option.
2. Family-friendly: The pancakes are mild and flavorful, appealing to both kids and adults.

Flourless Carrot Cake Recipe: Indulgence Without Guilt

Carrot cake has always been a beloved treat, but traditional recipes often come loaded with flour and sugar, making them less than ideal for those watching their carb intake. However, this flourless carrot cake recipe offers a healthier alternative without sacrificing taste or satisfaction. By using ground almonds instead of flour and natural sweeteners like honey, this cake is not only low in carbs but also packed with flavor and nutrients.

Ingredients

• 200 grams of carrots
• 2 eggs
• 2-3 tablespoons of honey
• 1 teaspoon of baking soda
• 2-3 drops of wine vinegar
• 200 grams of ground almonds
• A pinch of cinnamon powder
• A pinch of salt

For the cream:

• 150 grams of cottage cheese, at room temperature
• 25 grams of cow butter, at room temperature
• 1 tablespoon of honey

Preparation Method

Prepare the Carrots

• Wash, peel, and cut the carrots into circles.
• Put them in the bowl of a blender and grind until you get a smooth puree.

Mix the Ingredients

• Separate the egg whites from the yolks.
• Beat the egg yolks with honey until thick foam forms.
• Mix ground almonds, cinnamon, and carrots with the egg mixture.
• Dissolve baking soda in vinegar and add to the mixture.
• In a separate bowl, beat egg whites with a pinch of salt until fluffy.
• Gently fold egg whites into the carrot mixture.

Baking the Cake

• Preheat the oven to 160 degrees Celsius.
• Grease a baking dish and line it with parchment paper.
• Pour the cake batter into the dish and spread it evenly.
• Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool completely before removing it from the dish.

Making the Cream

• In a bowl, combine cottage cheese, butter, and honey.
• Mix until smooth and creamy.

Serving Suggestions

• Once the cake has cooled, spread the cream over the top.
• For added indulgence, sprinkle grated chocolate or ground nuts on top.
• Slice and serve with a cup of your favorite hot beverage.

Conclusion

In conclusion, this flourless carrot cake recipe is a game-changer for anyone looking to enjoy a delicious treat without the guilt. With simple ingredients, easy preparation, and incredible flavor, it’s a win-win for your taste buds and your health. So why wait? Get baking and indulge in a slice of pure bliss today!