Stuffed Flatbread Recipe

Ingredients:

• • 200g feta cheese
  • Bunch of parsley
  • 2 eggs

• • 1 tsp salt
  • 4 tbsp yogurt (heaping)
  • 200ml milk

• • 100ml oil
  • 200ml mineral water
  • Grated cheddar or mozzarella

• Ready-made phyllo dough

Directions:

• • Step 1: Prepare the cheese filling by mixing feta and chopped parsley.

• • Step 2: Make the sauce by whisking eggs, salt, yogurt, milk, oil, and mineral water. Set aside.
  • Step 3: Spread phyllo dough, add cheese, and pleat. Cut and arrange pleated dough in a pan.
  • Step 4: Pour the sauce over the dough, ensuring the edges are well coated.

• Step 5: Bake at 180°C for 30-35 minutes until golden.

Serving Suggestions:

• • Serve warm with a side salad or yogurt dip.

Cooking Tips:

• Ensure the sauce fully covers the phyllo to get a crispy, golden texture.

Nutritional Benefits:

• Feta provides protein and calcium.
• Yogurt adds probiotics and extra calcium.

Dietary Information:

• Vegetarian
• Contains dairy, eggs, and gluten.

Nutritional Facts (per serving):

• • Calories: 320
  • Protein: 12g
  • Carbohydrates: 28g

• Fat: 18g

Storage:

• • Store in the fridge for up to 2 days. Reheat in the oven for crispiness.

Why You’ll Love This Recipe:

• • Easy to Make: Simple layering and baking process.
  • Rich Flavor: Feta and cheddar bring depth, while yogurt sauce adds creaminess.

• Great for Sharing: Perfect for family meals or gatherings.

INGREDIENTS:

1 cup butter, softened

2 cups sugar

4 large eggs, room temperature

2 teaspoons vanilla extract

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

Butter Sauce:

1 cup sugar

1/2 cup butter, cubed

1/4 cup water

1-1/2 teaspoons almond extract

1-1/2 teaspoons vanilla extract

DIRECTIONS:

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.

Pour into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in center comes out clean, 55-70 minutes. Cool 10 minutes. Run a knife around edges and center tube of pan. Invert cake onto a wire rack over waxed paper.

Ingredients

• 2 zucchini, sliced
• Olive oil, for sautéing
• Salt and black pepper, to taste
• 4 eggs
• 1 tsp (4 g) sugar
• 60 ml (¼ cup) oil
• 100 ml (⅓ cup + 1 tbsp) milk
• 120 g (1 cup) all-purpose flour
• 11 g (1 packet) baking powder
• 1 medium potato, grated
• 1 onion, finely chopped
• 2 tbsp (15 g) grated Parmesan cheese
• Fresh spreadable cheese (cream cheese or ricotta), to taste
• Extra Parmesan, for topping

Step-by-Step Instructions

1. Sauté the Zucchini

Begin by preparing the zucchini. Heat a drizzle of olive oil in a large pan over medium heat. Add the sliced zucchini and season with salt and black pepper to enhance their natural flavor. Sauté the zucchini for about 2 minutes, stirring occasionally, until they are just slightly softened. This quick sauté will help maintain their texture while allowing them to absorb the seasoning. Once done, remove the zucchini from the heat and set them aside.

2. Prepare the Batter

In a large mixing bowl, crack the 4 eggs and whisk them together. Add a pinch of salt, some black pepper, and the sugar to balance out the savory elements. Continue whisking until the ingredients are fully incorporated. Gradually pour in the oil and milk, stirring until the mixture is smooth and homogeneous.

Next, sift in the flour and baking powder. Sifting ensures that the flour is light and free of clumps, which will result in a better rise and a more delicate texture in the finished bake. Stir the batter until it is well-combined, smooth, and lump-free.

3. Incorporate the Vegetables

To the prepared batter, add the grated potato and finely chopped onion. The potato adds heartiness and texture to the bake, while the onion lends a subtle depth of flavor. Stir these ingredients into the batter until they are evenly distributed. Finally, fold in the 2 tablespoons of grated Parmesan cheese, which will melt into the batter during baking, infusing it with a rich, savory taste.

4. Assemble the Bake

Preheat your oven to 180°C (350°F). Grease a baking dish (preferably a 9×13-inch dish) with a little olive oil to prevent sticking. Pour half of the prepared batter into the baking dish, spreading it out evenly across the bottom.

Next, layer the sautéed zucchini slices evenly over the batter. The zucchini will become tender and flavorful as they bake, blending beautifully with the cheese. After arranging the zucchini, dollop small spoonfuls of your fresh spreadable cheese (cream cheese or ricotta) on top. This creamy layer will add a luscious richness to the bake, balancing the vegetables perfectly.

Once the zucchini and cheese are in place, pour the remaining batter over the top, spreading it out to cover the filling evenly. Finish by sprinkling a generous handful of extra grated Parmesan cheese over the surface. This will create a golden, crispy crust as the bake cooks.

5. Bake the Zucchini Casserole

Place the dish in the preheated oven and bake for 40 to 45 minutes, or until the top of the bake is golden brown and slightly crisp. The bake is done when a toothpick inserted into the center comes out clean, and the edges are firm and cooked through.

6. Serve and Enjoy

Allow the zucchini bake to cool for about 10 minutes after removing it from the oven. This resting period helps the bake set, making it easier to slice and serve. Cut it into squares or slices, depending on your preference, and enjoy this warm, cheesy vegetable dish. It pairs beautifully with a light side salad or as an accompaniment to grilled meats.

Nutrition Information (Per Serving)

• Calories: 280 kcal
• Protein: 9 g
• Carbohydrates: 20 g
• Fat: 18 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 320 mg
• Serving Size: Serves 6

Tastier than Snickers! Sugar-Free Healthy Dessert!

Vegetable Mushroom Potato Bake

Ingredients:

• • 3-4 medium potatoes, sliced
  • 1 onion, finely chopped
  • 1 carrot, grated

• • 150 g mushrooms, sliced
  • 2 eggs
  • Salt, to taste

• • Black pepper, to taste
  • 1/2 teaspoon ground garlic
  • 1/4 teaspoon ground nutmeg

• • 150 g mozzarella cheese (3.52 oz), shredded
  • 50 g Parmesan cheese, grated
  • 6-8 cherry tomatoes, halved

• Vegetable oil for frying

Directions:

1. 1. Prepare potatoes: Heat vegetable oil in a frying pan and fry the potato slices until golden and tender. Season with salt and pepper, then set aside.
   2. Sauté vegetables: In the same pan, add a bit more oil if necessary, and sauté the onions until translucent. Add grated carrots and mushrooms, cooking until soft. Season with salt, ground garlic, and nutmeg.

1. 1. Layer ingredients: In a greased baking dish, layer the fried potatoes at the bottom. Top with the sautéed vegetables, then sprinkle half of the mozzarella cheese over the vegetables.
   2. Add eggs and cheese: In a small bowl, whisk the eggs with a pinch of salt and pepper. Pour the eggs over the vegetables. Arrange halved cherry tomatoes on top, then finish with the remaining mozzarella and Parmesan cheese.
   3. Bake: Preheat the oven to 180°C (350°F) and bake the dish for 30 minutes or until golden brown and the cheese is melted and bubbly.

1. Serve: Let cool for a few minutes, then serve hot.

Serving Suggestions:

• • Enjoy with a side of green salad or fresh bread for a complete meal.
  • Add a dollop of sour cream or Greek yogurt for extra creaminess.

Cooking Tips:

• For added flavor, you can sprinkle some herbs like thyme or rosemary over the dish before baking.
• If you prefer a crispier top, switch the oven to broil for the last 5 minutes.

Lotus Biscoff Dessert Cups

Ingredients:

• • 200g Lotus Biscoff biscuits
  • 300 ml milk
  • 1.5 tablespoons custard powder

• • 1 tablespoon sugar (for custard)
  • 300 ml whipping cream
  • 1 tablespoon sugar (for whipped cream)

• Pinch of vanilla powder or essence

Directions:

1. 1. Prepare the Biscuit Crumbs:
      • • Grind the Lotus Biscoff biscuits into fine crumbs using a food processor or by placing them in a ziplock bag and crushing them with a rolling pin. Set the crumbs aside.

       

   2. Make the Custard:
      • • Add roughly 1/4 of the milk to a bowl. Mix in the custard powder and dissolve it well.
        • In a saucepan, add the remaining milk and 1 tablespoon of sugar. Mix to dissolve the sugar.

       

      • Add the milk and custard mixture to the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and let it cool to room temperature.
   3. Prepare the Whipped Cream:
      • • In a separate bowl, combine the whipping cream, 1 tablespoon of sugar, and a pinch of vanilla powder or essence.

       

      • Whisk the mixture until stiff peaks form. You can use an electric mixer to speed up the process.
      • Prepare a piping bag with a nozzle for easy layering.

1. 1. Assemble the Dessert Cups:
      • • Start with a layer of biscuit crumbs at the bottom of each dessert cup.
        • Add a layer of custard over the biscuit crumbs.
        • Follow with another layer of biscuit crumbs.

       

      • Pipe a layer of whipped cream over the biscuit crumbs.
      • Finish with a sprinkle of biscuit crumbs on top for a decorative touch.

1. 1. Chill and Serve:
      • Refrigerate the assembled dessert cups for at least 1 hour to allow the flavors to meld and the layers to set.
      • Serve chilled and enjoy this creamy, crunchy delight.

Prep Time: 20 minutes | Total Time: 20 minutes

Kcal: 350 kcal per serving | Servings: 4 servings

Serving Suggestions:

• • Serve these dessert cups chilled for the best flavor and texture.

• Pair with a cup of hot coffee or tea for a delightful afternoon treat.
• Add a drizzle of caramel sauce or a sprinkle of crushed Biscoff biscuits on top for extra indulgence.

Cooking Tips:

• • Ensure the custard is fully cooled before layering to prevent melting the whipped cream.

• For a richer flavor, use heavy cream instead of whipping cream.
• To make the dessert cups look more professional, use a piping bag to neatly layer the custard and whipped cream.

Nutritional Benefits:

• • Lotus Biscoff biscuits: Provide a delightful crunch and unique flavor.

• Whipping cream: Adds a rich, creamy texture to the dessert.
• Custard: Made with milk and eggs, offering protein and calcium.

Dietary Information:

• • This recipe is vegetarian.

• Can be made gluten-free by using gluten-free Biscoff biscuits.

Storage:

• Store any leftovers in the refrigerator for up to 2 days.
• Cover the dessert cups with plastic wrap to prevent the whipped cream from drying out.

Healthy Banana Bread with Oat Flour

Ingredients:

• • Bananas: 3 ripe
  • Eggs: 2

• • Milk or Plant-Based Milk: ½ cup (120ml)
  • Oat Flour: 1½ cups (180g)
  • Baking Powder: 2 teaspoons

• Sweetener: Optional, such as honey, stevia, or date paste to taste

Directions:

• • Step 1: Mash the Bananas
    • In a large bowl, mash 3 ripe bananas with a fork until smooth. If your bananas are not ripe, you can microwave them for 2-3 minutes or bake them at 180°C (350°F) for 15-20 minutes to soften and bring out their sweetness.

• • Step 2: Add Eggs
    • Add 2 eggs to the mashed bananas and mix well.
  • Step 3: Add Sweetener (Optional)
    • • If you like, you can add a sweetener of your choice, such as honey, stevia, or date paste. Adjust the amount based on your preference.

     

  • Step 4: Add Milk
    • Add ½ cup (120ml) of milk or plant-based milk to the mixture and stir.

• • Step 5: Add Oat Flour and Baking Powder
    • Gradually mix in 1½ cups (180g) of oat flour. If you don’t have oat flour, you can make your own by blending rolled oats in a food processor until fine.
    • Add 2 teaspoons of baking powder and mix until everything is well combined.

• • Step 6: Prepare the Baking Pan
    • Grease a 22 cm (8.6 inches) baking pan with oil or line it with parchment paper. Pour the banana mixture into the pan.
  • Step 7: Bake
    • • Preheat your oven to 180°C (350°F) and bake for 45 minutes, or until a toothpick inserted into the center comes out clean.

     

  • Step 8: Cool and Serve
    • Once baked, allow the banana bread to cool before slicing. Serve and enjoy!

Serving Suggestions:

1. 1. Serve warm with a spread of peanut butter or almond butter.
   2. Enjoy with a cup of coffee or tea for a wholesome breakfast.
   3. Top with fresh fruits like berries or banana slices.

1. Pair with yogurt and a drizzle of honey for a nutritious snack.
2. Use the banana bread as a base for French toast for a special breakfast treat.

Cooking Tips:

1. 1. If your bananas aren’t ripe enough, bake them in the oven or microwave to bring out their natural sweetness.

1. 1. You can add chopped nuts, dark chocolate chips, or raisins for extra flavor and texture.
   2. If you prefer a denser banana bread, reduce the amount of baking powder by half.
   3. To make your own oat flour, simply blend rolled oats in a food processor until fine.

1. Store leftover banana bread wrapped in foil or in an airtight container to keep it fresh for longer.

Nutritional Benefits:

• • Bananas: Provide potassium, vitamin C, and natural sweetness.
  • Oat Flour: A good source of fiber and essential vitamins, making it a heart-healthy alternative to regular flour.

• Eggs: High in protein and contribute to the structure of the bread.

Dietary Information:

• • Gluten-Free Option: Use certified gluten-free oat flour.
  • Dairy-Free Option: Substitute the milk with almond, soy, or any plant-based milk.

• Refined Sugar-Free: Sweeten naturally with the bananas or a natural sweetener of your choice.

Nutritional Facts (per slice):

• • Calories: 150
  • Protein: 5g

• • Fat: 5g
  • Carbohydrates: 20g
  • Fiber: 3g

Storage:

• Store the banana bread in an airtight container at room temperature for up to 3 days.
• Refrigerate for up to a week, or freeze individual slices for up to 2 months. Thaw at room temperature or toast before serving.

No-Bake Chocolate Peanut Biscuit Balls

Ingredients

• • 1/2 cup peanuts (70 g)

• • 4 leftover biscuits (about 60 g, any type)
  • 4 tbsp melted chocolate (60 g)
  • 1/2 cup melted chocolate (120 g) for coating

Directions

1. 1. Prepare the Mixture:
      • Place the peanuts in a food processor and pulse until they are coarsely ground.
      • Break the leftover biscuits into small pieces and add them to the food processor. Pulse until the mixture resembles fine crumbs and the peanuts are well combined.

1. 1. Add the Chocolate:
      • Pour 4 tablespoons of melted chocolate into the peanut and biscuit mixture. Stir until everything is evenly coated and you have a sticky mixture that can be rolled into balls.
   2. Shape the Balls:
      • • Using your hands, scoop out portions of the mixture and roll them into balls about 1 inch in diameter. You should get about 10-12 balls depending on the size.

       

   3. Coat with Chocolate:
      • Dip each ball into the remaining 1/2 cup of melted chocolate, ensuring it is fully coated. Place the coated balls on a lined baking sheet or tray.

1. Chill:
   • Place the tray in the refrigerator and chill the chocolate balls for about 30 minutes or until the chocolate has hardened.
2. Serve and Enjoy:
   • • Once set, the chocolate balls are ready to enjoy. Store any leftovers in an airtight container in the refrigerator.

    

Serving Suggestions

• • Serve these chocolate balls as a quick dessert or snack with a cup of coffee or tea.
  • You can also add a sprinkle of sea salt on top before the chocolate sets for a sweet and salty twist.

Cooking Tips

• For extra flavor, you can toast the peanuts before grinding them.
• If the mixture is too dry to roll, add a little more melted chocolate or a teaspoon of honey to help bind it.

Nutritional Benefits

• • Peanuts are a great source of protein and healthy fats.

• This recipe is quick and perfect for a small energy boost when needed.

Dietary Information

• Contains peanuts and dairy (if using regular chocolate). Can be adapted to be dairy-free with vegan chocolate.

Storage

• Store in an airtight container in the fridge for up to one week. These can also be frozen for up to 2 months.