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  • Delicious Broccoli and Cauliflower Bake

    Delicious Broccoli and Cauliflower Bake

    Delicious Broccoli and Cauliflower Bake

    Table of Contents

    Ingredients:

      • 400g broccoli
      • 250g cauliflower

     

      • 1 onion
      • 1-2 peppers (different colors preferred)
      • 4 eggs

     

      • 5 small tomatoes
      • 200g sour cream
      • 100g mozzarella cheese

     

      • Water
      • Salt
      • Olive oil

     

      • Black pepper
      • Paprika
      • Chives

     

    Instructions:

      1. Preparation:
        • Fill a pot with water and add salt and olive oil.
        • Bring the water to a boil.

     

      1. Cooking the Vegetables:
        • Once the water is boiling, add the broccoli and cauliflower.
        • Cook over medium heat for 3 minutes.

     

      1. Cooking the Onion and Peppers:
          • Chop the onion and heat olive oil in a pan over medium heat.
          • Add the onion to the pan and fry for about 2 minutes.
          • Chop the peppers and add them to the pan.

         

        • Cook the peppers with the onion for another 5 minutes.
      2. Seasoning:
          • Add salt, black pepper, and paprika to the vegetables.

         

      3. Preparing the Eggs:
        • In a separate bowl, beat the eggs and add a pinch of salt.

     

      1. Combining Ingredients:
        • Add the small tomatoes (chopped) and chives to the pan with the vegetables.
        • Pour the beaten eggs into the pan and mix well.

     

      1. Final Steps:
        • Add the sour cream and mix thoroughly.
        • Sprinkle the mozzarella cheese on top.

     

      1. Serving:
        • Cook for a few more minutes until everything is well combined and heated through.
        • Serve hot and enjoy!

     

    Serving Suggestions:

    • Serve with a side of crusty bread or a fresh green salad.
    • This dish pairs well with a light white wine or a refreshing iced tea.

    Cooking Tips:

      • Use fresh, high-quality vegetables for the best flavor.

     

    • Adjust the seasoning to taste, adding more or less paprika and black pepper as desired.
    • For a richer flavor, use a mix of different cheese varieties.

    Nutritional Benefits:

      • Broccoli and cauliflower are rich in vitamins C and K, and provide fiber and antioxidants.

     

    • Eggs add protein to the dish, making it a balanced and nutritious meal.
  • I CAN’T Stop Making It! NO FRYING OR FUSSING. Tastier than MEAT!

    I CAN’T Stop Making It! NO FRYING OR FUSSING. Tastier than MEAT!

    NO FRYING OR FUSSING. Tastier than MEAT!

    Table of Contents

    Are you ready to revolutionize your cooking routine? Say goodbye to frying and fussing and hello to a healthier, tastier alternative! This recipe is a game-changer for anyone looking to whip up something delicious without spending hours in the kitchen.

    Ingredients

    ingredients to get started:

    • 12 ounces (about 0.8 pounds) of carrots, potatoes, and zucchini
    • 5.5 ounces of onions
    • 3 eggs
    • 2-3 cloves of garlic
    • 2 tablespoons of vegetable oil
    • 1 teaspoon of salt
    • Pepper to taste
    • Fresh herbs (e.g., parsley)
    • 3 tablespoons of ready-made breadcrumbs or 2 slices of bran bread

    Preparation

    • Wash and Peel: Clean and peel all vegetables (except garlic), then grate them on a coarse grater.
    • Preheat Oven: Set your oven to 200 degrees Celsius.
    • Grease Baking Dish: Prepare a baking dish by greasing its bottom and walls with oil.
    Breading
    • Prepare Bread Crumbs: Blend 2 slices of bran bread into crumbs.
    • Bake Crumbs: Spread crumbs on a baking sheet and bake for about 5 minutes at 200 degrees Celsius.
    Mixing it up
    • Combine Ingredients: Mix grated vegetables, breadcrumbs (or ready-made breadcrumbs), squeezed garlic, and finely chopped fresh herbs in a bowl.
    • Beat Eggs: In a separate bowl, beat 3 eggs and season with salt, pepper, and oil.
    • Mix Well: Combine the egg mixture with the vegetable mixture until smooth.
    Baking the Dish
    • Assemble: Spread the vegetable mixture into the prepared baking dish, compacting it slightly and leveling the top.
    • Bake: Place the dish in the preheated oven at 180 degrees Celsius for 50 minutes or until golden brown.
    See also  Baked Potato and Minced Meat Casserole
    Serving Suggestions

    Once baked, you can serve this dish hot or cold, as a main course or a side dish. It pairs perfectly with a fresh salad or some crusty bread. Get creative with your toppings or sauces to enhance the flavor even more!

    Nutritional Benefits

    Not only is this dish incredibly tasty, but it’s also packed with nutrients. Carrots, potatoes, and zucchini are rich in vitamins and minerals, while eggs provide protein. Plus, with no frying involved, you’ll save on unnecessary calories and fat.

    Variations

    Feel free to customize this recipe to suit your taste preferences. You can swap out the vegetables for your favorites or add in extra ingredients like cheese or diced ham for an extra burst of flavor. The possibilities are endless!

    Tips and Tricks
    • Use Fresh Ingredients: Opt for fresh, locally sourced ingredients for the best flavor.
    • Experiment with Seasonings: Don’t be afraid to get creative with your seasonings. Try adding different herbs and spices to customize the flavor.
    • Double the Recipe: This dish freezes well, so why not make a double batch and save some for later? Simply reheat in the oven for a quick and easy meal.
  • Healthy Oatmeal Cocoa cups

    Healthy Oatmeal Cocoa cups

    Healthy Oatmeal Cocoa cups

    Table of Contents

    Ingredients:

      • 1 cup (100 g) oatmeal
      • 1 cup (240 ml) milk of your choice
      • 2 eggs
      • 1/3 cup (100 g) Greek yogurt
      • 1 tablespoon stevia or any other sweetener of your choice
      • 1 teaspoon baking powder
    • A pinch of salt
    • 1 tablespoon unsweetened cocoa powder

    Directions:

      1. Preheat the Oven:
        • Preheat your oven to 360°F (180°C).
      2. Prepare the Oat Mixture:
          • In a bowl, combine 1 cup of oatmeal and 1 cup of milk. Let it sit for a few minutes to allow the oats to soak.

         

      3. Combine Ingredients:
        • Add 2 eggs, 1/3 cup of Greek yogurt, 1 tablespoon of stevia, 1 teaspoon of baking powder, a pinch of salt, and 1 tablespoon of unsweetened cocoa powder to the oat mixture. Mix well until all ingredients are combined.
      1. Pour into Baking Dish:
        • Pour the mixture into greased muffin cups or a baking dish.
      2. Bake:
          • Bake in the preheated oven for 20-25 minutes, until the tops are set and a toothpick inserted into the center comes out clean.

         

      3. Cool and Serve:
        • Allow to cool slightly before serving.

    Serving Suggestions:

      • Serve these muffins warm with a dollop of Greek yogurt or a drizzle of honey.
      • Pair with a cup of coffee or tea for a delightful breakfast or snack.
    • Top with fresh berries or a sprinkle of nuts for added texture and flavor.

    Cooking Tips:

      • Ensure the oats are fully soaked in the milk for a moist and tender muffin texture.
    • Use silicone muffin cups or line your baking dish with parchment paper to prevent sticking.
    • Experiment with add-ins like chocolate chips, nuts, or dried fruits for a personalized touch.

    Nutritional Benefits:

      • High in protein from the eggs and Greek yogurt, supporting muscle repair and growth.
      • Rich in fiber from the oats, promoting healthy digestion.
      • Low in added sugars, thanks to the use of stevia as a sweetener.

    Dietary Information:

      • This recipe is vegetarian.
      • Can be made dairy-free by using a plant-based milk and dairy-free yogurt.

    Storage:

    • Store in an airtight container at room temperature for up to 3 days.
    • For longer storage, refrigerate for up to a week or freeze for up to a month. Thaw before serving.
  • Potato and Ground Beef Rolls with Mushroom Tomato Salad

    Potato and Ground Beef Rolls with Mushroom Tomato Salad

    Potato and Ground Beef Rolls with Mushroom Tomato Salad

    Table of Contents

    Ingredients

    For the Potato Roll:

      • 5–6 medium-sized potatoes, grated
      • 3 eggs

     

      • 1 tsp salt
      • Black pepper, to taste
      • Smoked paprika, to taste

     

      • 3 tbsp (0.2 cups) regular flour
      • 1 green bell pepper, thinly sliced
      • 1 red bell pepper, thinly sliced

     

      • Vegetable oil, for greasing
      • 1.1 lbs (500 g) ground beef
      • 1 onion, finely chopped

     

      • 2 garlic cloves, minced
      • 1 large tomato, diced
      • 2.5 oz (70 g) tomato paste

     

      • Italian herbs, to taste
      • Parmesan cheese, grated (1.8 oz or 50 g)
      • A bunch of parsley, finely chopped

     

    • Salt and black pepper, to taste

    For the Mushroom Tomato Salad:

      • 3–4 large mushrooms, sliced

     

      • 2–3 tomatoes, sliced
      • Fresh lettuce leaves, chopped
      • 1 garlic clove, grated

     

      • 1 tbsp Greek yogurt
      • 1 tsp mustard
      • Salt and black pepper, to taste

     

    Directions

    For the Potato Roll:

      1. Prepare the Potato Layer:
          • In a large bowl, whisk together eggs, salt, black pepper, smoked paprika, and flour until smooth.

         

          • Add grated potatoes, green bell pepper, and red bell pepper to the mixture. Stir well.
          • Line a sheet pan with parchment paper and drizzle with vegetable oil. Spread the potato mixture evenly across the pan in a thin layer.
          • Bake in a preheated oven at 180°C (356°F) for 20 minutes.

         

      2. Prepare the Meat Filling:
          • Heat vegetable oil in a skillet over medium heat. Add ground beef and break it into small pieces. Cook until browned.
          • Add chopped onion and sauté for 2–3 minutes. Then add minced garlic and cook for another minute.

         

        • Stir in diced tomato, tomato paste, Italian herbs, smoked paprika, salt, and black pepper. Mix well and cook until the tomatoes are softened.
        • Add chopped parsley, mix thoroughly, and remove from heat.

     

    1. Assemble the Rolls:
        • After baking, remove the potato layer from the oven and cut it into even rectangles.
        • Place a portion of the meat mixture on one edge of each rectangle and roll it up tightly into a log.
        • Sprinkle grated Parmesan over the rolls, reserving some for later.

       

      • Return the rolls to the oven and bake for another 10 minutes at 180°C (356°F).

    For the Mushroom Tomato Salad:

     

      1. Heat a skillet with a drizzle of vegetable oil and sauté sliced mushrooms until golden brown.
      2. Add sliced tomatoes to the skillet and cook for 2 minutes.
      3. In a bowl, combine chopped lettuce, grated garlic, Greek yogurt, mustard, salt, and pepper. Mix well.

     

    1. Add the sautéed mushrooms and tomatoes to the salad and sprinkle with the remaining Parmesan cheese.

    Serving Suggestions

      • Serve the potato rolls warm with the mushroom tomato salad on the side.

     

    • Garnish with freshly chopped parsley for added color and flavor.
  • Potato and Ground Beef Rolls with Mushroom Tomato Salad Table of Contents Ingredients For the Potato Roll: 5–6 medium-sized potatoes, grated 3 eggs 1 tsp salt Black pepper, to taste Smoked paprika, to taste 3 tbsp (0.2 cups) regular flour 1 green bell pepper, thinly sliced 1 red bell pepper, thinly sliced Vegetable oil, for greasing 1.1 lbs (500 g) ground beef 1 onion, finely chopped 2 garlic cloves, minced 1 large tomato, diced 2.5 oz (70 g) tomato paste Italian herbs, to taste Parmesan cheese, grated (1.8 oz or 50 g) A bunch of parsley, finely chopped Salt and black pepper, to taste For the Mushroom Tomato Salad: 3–4 large mushrooms, sliced 2–3 tomatoes, sliced Fresh lettuce leaves, chopped 1 garlic clove, grated 1 tbsp Greek yogurt 1 tsp mustard Salt and black pepper, to taste Directions For the Potato Roll: Prepare the Potato Layer: In a large bowl, whisk together eggs, salt, black pepper, smoked paprika, and flour until smooth. Add grated potatoes, green bell pepper, and red bell pepper to the mixture. Stir well. Line a sheet pan with parchment paper and drizzle with vegetable oil. Spread the potato mixture evenly across the pan in a thin layer. Bake in a preheated oven at 180°C (356°F) for 20 minutes. Prepare the Meat Filling: Heat vegetable oil in a skillet over medium heat. Add ground beef and break it into small pieces. Cook until browned. Add chopped onion and sauté for 2–3 minutes. Then add minced garlic and cook for another minute. Stir in diced tomato, tomato paste, Italian herbs, smoked paprika, salt, and black pepper. Mix well and cook until the tomatoes are softened. Add chopped parsley, mix thoroughly, and remove from heat. Assemble the Rolls: After baking, remove the potato layer from the oven and cut it into even rectangles. Place a portion of the meat mixture on one edge of each rectangle and roll it up tightly into a log. Sprinkle grated Parmesan over the rolls, reserving some for later. Return the rolls to the oven and bake for another 10 minutes at 180°C (356°F). For the Mushroom Tomato Salad: Heat a skillet with a drizzle of vegetable oil and sauté sliced mushrooms until golden brown. Add sliced tomatoes to the skillet and cook for 2 minutes. In a bowl, combine chopped lettuce, grated garlic, Greek yogurt, mustard, salt, and pepper. Mix well. Add the sautéed mushrooms and tomatoes to the salad and sprinkle with the remaining Parmesan cheese. Serving Suggestions Serve the potato rolls warm with the mushroom tomato salad on the side. Garnish with freshly chopped parsley for added color and flavor.

    Potato and Ground Beef Rolls with Mushroom Tomato Salad Table of Contents Ingredients For the Potato Roll: 5–6 medium-sized potatoes, grated 3 eggs 1 tsp salt Black pepper, to taste Smoked paprika, to taste 3 tbsp (0.2 cups) regular flour 1 green bell pepper, thinly sliced 1 red bell pepper, thinly sliced Vegetable oil, for greasing 1.1 lbs (500 g) ground beef 1 onion, finely chopped 2 garlic cloves, minced 1 large tomato, diced 2.5 oz (70 g) tomato paste Italian herbs, to taste Parmesan cheese, grated (1.8 oz or 50 g) A bunch of parsley, finely chopped Salt and black pepper, to taste For the Mushroom Tomato Salad: 3–4 large mushrooms, sliced 2–3 tomatoes, sliced Fresh lettuce leaves, chopped 1 garlic clove, grated 1 tbsp Greek yogurt 1 tsp mustard Salt and black pepper, to taste Directions For the Potato Roll: Prepare the Potato Layer: In a large bowl, whisk together eggs, salt, black pepper, smoked paprika, and flour until smooth. Add grated potatoes, green bell pepper, and red bell pepper to the mixture. Stir well. Line a sheet pan with parchment paper and drizzle with vegetable oil. Spread the potato mixture evenly across the pan in a thin layer. Bake in a preheated oven at 180°C (356°F) for 20 minutes. Prepare the Meat Filling: Heat vegetable oil in a skillet over medium heat. Add ground beef and break it into small pieces. Cook until browned. Add chopped onion and sauté for 2–3 minutes. Then add minced garlic and cook for another minute. Stir in diced tomato, tomato paste, Italian herbs, smoked paprika, salt, and black pepper. Mix well and cook until the tomatoes are softened. Add chopped parsley, mix thoroughly, and remove from heat. Assemble the Rolls: After baking, remove the potato layer from the oven and cut it into even rectangles. Place a portion of the meat mixture on one edge of each rectangle and roll it up tightly into a log. Sprinkle grated Parmesan over the rolls, reserving some for later. Return the rolls to the oven and bake for another 10 minutes at 180°C (356°F). For the Mushroom Tomato Salad: Heat a skillet with a drizzle of vegetable oil and sauté sliced mushrooms until golden brown. Add sliced tomatoes to the skillet and cook for 2 minutes. In a bowl, combine chopped lettuce, grated garlic, Greek yogurt, mustard, salt, and pepper. Mix well. Add the sautéed mushrooms and tomatoes to the salad and sprinkle with the remaining Parmesan cheese. Serving Suggestions Serve the potato rolls warm with the mushroom tomato salad on the side. Garnish with freshly chopped parsley for added color and flavor.

    Potato and Ground Beef Rolls with Mushroom Tomato Salad

    Table of Contents

    Ingredients

    For the Potato Roll:

      • 5–6 medium-sized potatoes, grated
      • 3 eggs

     

      • 1 tsp salt
      • Black pepper, to taste
      • Smoked paprika, to taste

     

      • 3 tbsp (0.2 cups) regular flour
      • 1 green bell pepper, thinly sliced
      • 1 red bell pepper, thinly sliced

     

      • Vegetable oil, for greasing
      • 1.1 lbs (500 g) ground beef
      • 1 onion, finely chopped

     

      • 2 garlic cloves, minced
      • 1 large tomato, diced
      • 2.5 oz (70 g) tomato paste

     

      • Italian herbs, to taste
      • Parmesan cheese, grated (1.8 oz or 50 g)
      • A bunch of parsley, finely chopped

     

    • Salt and black pepper, to taste

    For the Mushroom Tomato Salad:

      • 3–4 large mushrooms, sliced

     

      • 2–3 tomatoes, sliced
      • Fresh lettuce leaves, chopped
      • 1 garlic clove, grated

     

      • 1 tbsp Greek yogurt
      • 1 tsp mustard
      • Salt and black pepper, to taste

     

    Directions

    For the Potato Roll:

      1. Prepare the Potato Layer:
          • In a large bowl, whisk together eggs, salt, black pepper, smoked paprika, and flour until smooth.

         

          • Add grated potatoes, green bell pepper, and red bell pepper to the mixture. Stir well.
          • Line a sheet pan with parchment paper and drizzle with vegetable oil. Spread the potato mixture evenly across the pan in a thin layer.
          • Bake in a preheated oven at 180°C (356°F) for 20 minutes.

         

      2. Prepare the Meat Filling:
          • Heat vegetable oil in a skillet over medium heat. Add ground beef and break it into small pieces. Cook until browned.
          • Add chopped onion and sauté for 2–3 minutes. Then add minced garlic and cook for another minute.

         

        • Stir in diced tomato, tomato paste, Italian herbs, smoked paprika, salt, and black pepper. Mix well and cook until the tomatoes are softened.
        • Add chopped parsley, mix thoroughly, and remove from heat.

     

    1. Assemble the Rolls:
        • After baking, remove the potato layer from the oven and cut it into even rectangles.
        • Place a portion of the meat mixture on one edge of each rectangle and roll it up tightly into a log.
        • Sprinkle grated Parmesan over the rolls, reserving some for later.

       

      • Return the rolls to the oven and bake for another 10 minutes at 180°C (356°F).

    For the Mushroom Tomato Salad:

     

      1. Heat a skillet with a drizzle of vegetable oil and sauté sliced mushrooms until golden brown.
      2. Add sliced tomatoes to the skillet and cook for 2 minutes.
      3. In a bowl, combine chopped lettuce, grated garlic, Greek yogurt, mustard, salt, and pepper. Mix well.

     

    1. Add the sautéed mushrooms and tomatoes to the salad and sprinkle with the remaining Parmesan cheese.

    Serving Suggestions

      • Serve the potato rolls warm with the mushroom tomato salad on the side.

     

    • Garnish with freshly chopped parsley for added color and flavor.
  • No-Churn Cookie Butter Ice Cream Recipe

    No-Churn Cookie Butter Ice Cream Recipe

    **No-Churn Cookie Butter Ice Cream Recipe**

    Craving something sweet and indulgent? This No-Churn Cookie Butter Ice Cream is the perfect solution. You don’t need an ice cream machine or any complicated steps—just a few simple ingredients, and you’ll have a delicious treat ready to satisfy your sweet tooth. This ice cream is creamy, smooth, and packed with the irresistible flavor of cookie butter, with no churning required. Let’s dive into this easy-to-make dessert that’s perfect for any occasion!

    ### **Ingredients:**
    – **1 cup cookie butter** (such as Biscoff, for that signature spiced flavor)
    – **2 cups heavy cream** (chilled for better whipping)
    – **1 cup sweetened condensed milk** (for that rich, sweet base)
    – **1 teaspoon vanilla extract** (adds depth of flavor)
    – **Pinch of salt** (enhances the sweetness and balances the flavors)

    ### **Instructions:**

    1. **Mix the Cookie Butter Base:**
    Start by adding the **cookie butter**, **sweetened condensed milk**, **vanilla extract**, and a **pinch of salt** into a large mixing bowl. Using a whisk, blend the ingredients together until everything is smooth and well-combined. You want a creamy, uniform mixture, so take your time to ensure there are no lumps. The cookie butter will give the base a rich, spiced flavor that’s absolutely mouthwatering.

    2. **Whip the Cream:**
    In a separate bowl, pour the **heavy cream** and start whipping it with an electric mixer on medium-high speed. Continue whipping until you form **soft peaks**. This means that when you lift the beaters out, the cream should form peaks that gently fall back down. This step is crucial because it creates the light and airy texture that’s characteristic of ice cream. Be careful not to overwhip, as this can turn the cream into butter.

    3. **Fold the Mixtures Together:**
    Now, it’s time to bring both mixtures together. Gently **fold** the whipped cream into the cookie butter mixture. Use a spatula to lift and fold the whipped cream from the bottom up and over. The key here is to be gentle to maintain the airiness of the whipped cream—don’t stir too vigorously! This step combines the creamy, light texture of whipped cream with the rich, spiced flavor of cookie butter.

    4. **Freeze the Mixture:**
    Once the mixtures are well combined, pour the ice cream mixture into a **loaf pan** or another airtight container. Smooth the top with a spatula to ensure it’s even. Cover the container with a lid or plastic wrap and place it in the freezer. Let it freeze for at least **4 hours**, or until it’s firm and scoopable. If you have the time, leaving it overnight will give the best results!

    5. **Serve and Enjoy:**
    After the waiting period, your ice cream is ready to be served! Scoop it into bowls or cones, and enjoy the creamy, cookie butter goodness. If desired, top it with extra cookie crumbles, a drizzle of caramel, or a sprinkle of cinnamon for an added touch.

    ### **Tips for Success:**
    – Ensure your **heavy cream is cold** before whipping. This will help it whip up better and create that fluffy, airy texture.
    – Don’t skip the **folding step**—this is essential to keep the ice cream light and not dense.
    – If you’re feeling adventurous, you can add mix-ins like crushed cookies, chocolate chips, or a swirl of caramel before freezing to create your own custom ice cream flavor.

    This **No-Churn Cookie Butter Ice Cream** is the perfect way to indulge without the hassle of making ice cream from scratch or using any special equipment. It’s creamy, rich, and full of irresistible cookie butter flavor that will have everyone coming back for more. Enjoy your homemade ice cream treat!

  • Cottage Cheese Casserole

    Cottage Cheese Casserole

    Cottage Cheese Casserole

    BEST SELLERknife 1

    You’re Missing Out! This Chef Knife Is a Game-Changer

      • Ever-Sharp: Ice-hardened blade for lasting precision.

     

      • Enhanced Grip: Specially engineered finger notch for steady control.
      • Durable Build: Made with premium stainless steel and beech wood.

     

      • Optimal Balance: Perfect weight distribution for effortless use.
      • Massive Savings: Enjoy an amazing 70% discount on top quality.
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    Preparation Time:

      • Prep Time: 10 minutes

     

    • Cook Time: 40 minutes
    • Total Time: 50 minutes

    Ingredients:

     

      • 1 pound (500g) Cottage cheese
      • 3 Large eggs
      • 3 tablespoons (45g) Sugar

     

      • 3 tablespoons (45g) Semolina
      • 3 tablespoons (45ml) Sour cream
      • Pinch of Salt

     

    • 1 teaspoon Vanilla extract

    Instructions:

      • Combine Ingredients: In a large bowl, combine cottage cheese, eggs, sugar, semolina, sour cream, salt, and vanilla extract. Mix well until smooth and creamy.

     

    • Bake: Pour the mixture into a greased baking dish. Bake in a preheated oven at 170°C (350°F) for 40 minutes, or until the top is golden brown and set.
    • Serve: Let the casserole cool slightly before serving.

    Serving Suggestions:

     

      • Serve warm with fresh fruit, such as berries or sliced bananas.
      • Enjoy with a drizzle of maple syrup or honey.
      • Great for breakfast or brunch.

     

    Cooking Tips:

      • For extra flavor, add a pinch of nutmeg or cinnamon to the mixture.
      • You can use low-fat or non-fat cottage cheese for a lighter version.

     

    • To make it more decadent, top the casserole with a sprinkle of powdered sugar or chopped nuts before baking.

    Nutritional Benefits:

      • Good source of protein from cottage cheese and eggs.

     

    • Provides calcium and vitamin D from dairy.

    Dietary Information:

      • Can be made dairy-free by using plant-based alternatives for cottage cheese, yogurt, and sour cream.

     

    Storage:

    • Store leftover casserole in an airtight container in the refrigerator for up to 3 days.

    Why You’ll Love This Recipe:

     

      • Easy to make with simple ingredients.
      • Delicious and satisfying.
      • A great way to use up cottage cheese.

     

    • Perfect for a quick and easy breakfast or brunch.

    Conclusion:

    This Cottage Cheese Casserole is a simple yet delicious baked dish that’s easy to prepare and perfect for a quick and satisfying meal. Enjoy this versatile dish for breakfast, brunch, or a light dinner.

  • Butter Fruit and Nut Loaf Cake

    Butter Fruit and Nut Loaf Cake

    Butter Fruit and Nut Loaf Cake

    BEST SELLERknife 1

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      • Ever-Sharp: Ice-hardened blade for lasting precision.

     

      • Enhanced Grip: Specially engineered finger notch for steady control.
      • Durable Build: Made with premium stainless steel and beech wood.

     

      • Optimal Balance: Perfect weight distribution for effortless use.
      • Massive Savings: Enjoy an amazing 70% discount on top quality.
      • Customer Favorite: Highly acclaimed for its quality and ease of use.

     

    This Butter Fruit and Nut Loaf Cake is a rich and flavorful treat, perfect for any occasion. The combination of creamy butter, sweet dried fruits, and crunchy nuts creates a delightful texture and taste. With simple ingredients and easy preparation, this loaf cake is a crowd-pleaser for tea time or as a dessert.

    Preparation Time

      • Prep Time: 15 minutes

     

    • Baking Time: 40-45 minutes
    • Total Time: 1 hour

    Ingredients

     

      • Butter: 130g (½ cup + 1 tablespoon)
      • Sugar: 100g (½ cup)
      • Eggs: 3

     

      • Vanilla extract: 1 teaspoon
      • Almond essence (optional): ½ teaspoon
      • Plain flour: 200g (1⅓ cups)

     

    • Baking powder: 1¼ teaspoons
    • Dried fruit and nuts: 150g (about 1 cup)

    Measuring cup size: 240ml

    Equipment

    • Baking pan: 21x11x6 cm

    Directions

     

      1. Cream the Butter and Sugar
        • In a mixing bowl, cream together 130g of butter and 100g of sugar. Whisk for 3-4 minutes until the mixture is light and fluffy.
      2. Add the Eggs
          • Add the eggs one at a time, whisking at high speed after each addition. Ensure each egg is well incorporated before adding the next.

         

      3. Add Flavors
        • Mix in 1 teaspoon of vanilla extract and ½ teaspoon of almond essence (optional) until fully combined.

     

      1. Incorporate the Dry Ingredients
          • Sift 200g of plain flour and 1¼ teaspoons of baking powder into a separate bowl.
          • Add half the dry mixture to the wet ingredients and gently fold it in with a spatula.
          • Add the remaining dry mixture and whisk for about 15 seconds, just until combined.

         

      2. Fold in the Dried Fruits and Nuts
        • Gently fold 150g of dried fruits and nuts into the batter, ensuring they are evenly distributed.

     

      1. Prepare the Baking Pan
        • Grease a 21x11x6 cm baking pan with butter or line it with parchment paper.
        • Pour the batter into the prepared pan, smoothing the top with a spatula.

     

      1. Bake the Cake
        • Preheat your oven to 170°C (338°F).
        • Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

     

      1. Cool and Serve
        • Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
        • Slice and serve as a delightful snack or dessert.

    Serving Suggestions

      • Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
      • Enjoy alongside a cup of tea, coffee, or hot chocolate.

     

    • Dust with powdered sugar for an elegant presentation.

    Cooking Tips

      • Ensure the butter is at room temperature for easy creaming.

     

    • Use a mix of dried fruits like raisins, cranberries, or apricots for varied flavor.
    • Chop larger nuts and dried fruits into smaller pieces for even distribution.

    Nutritional Benefits

     

      • Butter: Provides richness and flavor.
      • Dried Fruits: High in fiber and natural sugars.
      • Nuts: Add protein and healthy fats.

    Dietary Information

      • Vegetarian-friendly.
      • Contains gluten, dairy, and eggs.

    Nutritional Facts (per serving, approximate)

      • Calories: 210
      • Protein: 4g

     

      • Fat: 11g
      • Carbohydrates: 25g
      • Fiber: 2g

    Storage

    • Store in an airtight container at room temperature for up to 3 days.
    • For longer storage, wrap tightly and refrigerate for up to 1 week or freeze for up to 3 months.
  • Broccoli and Potato Bake

    Broccoli and Potato Bake

    This Broccoli and Potato Bake is a hearty and comforting dish that’s perfect as a main course or side dish. Tender potatoes and broccoli are paired with a creamy cheese sauce, topped with mozzarella, and baked to golden perfection. A refreshing yogurt-based dressing adds a flavorful finishing touch.

    Preparation Time: 20 minutes
    Cooking Time: 35 minutes
    Total Time: 55 minutes
    Servings: 4

    Ingredients

    For the Bake:

      • Broccoli: 1 large head, cut into florets
      • Potatoes: 500 g (17.6 oz), peeled and diced

     

      • Salt: 2 teaspoons, divided
      • Butter: 55 g (2 tablespoons)
      • Flour: 50 g (2 tablespoons)

     

      • Milk: 2 cups (500 ml)
      • Parmesan Cheese: 40 g (1.4 oz), grated
      • Nutmeg: 1/2 teaspoon

     

    • Olive Oil: For greasing the dish
    • Mozzarella: 1 cup, shredded

    For the Dressing:

     

      • Greek Yogurt or Sour Cream: 2 tablespoons
      • Mayonnaise: 1 tablespoon
      • Garlic: 1 clove, minced

     

    • Fresh Dill and Parsley: 1 tablespoon each, chopped

    Directions

    Prepare the Potatoes and Broccoli:

     

      1. Preheat your oven to 180°C (350°F).
      2. Boil the diced potatoes in salted water (1 teaspoon salt) for 7 minutes. Drain and set aside.
      3. Blanch the broccoli florets in boiling salted water for 2-3 minutes, then drain and set aside.

    Make the Cheese Sauce:
    4. In a saucepan over medium heat, melt the butter.
    5. Add the flour and whisk continuously for 1-2 minutes to form a roux.
    6. Gradually whisk in the milk, ensuring no lumps form. Cook until the sauce thickens.
    7. Stir in Parmesan cheese, nutmeg, and 1 teaspoon of salt. Remove from heat.

    Assemble the Bake:
    8. Grease a baking dish with olive oil.
    9. Layer the cooked potatoes and broccoli evenly in the dish.
    10. Pour the cheese sauce over the vegetables, ensuring they are well coated.
    11. Sprinkle shredded mozzarella over the top.

    Bake:
    12. Bake in the preheated oven for 35 minutes, or until the top is golden and bubbly.

    Make the Dressing:
    13. In a small bowl, combine Greek yogurt (or sour cream), mayonnaise, minced garlic, chopped dill, and parsley. Mix well.

    Serve:
    14. Let the bake cool slightly before serving. Serve warm with a drizzle of the yogurt dressing on top or on the side.

    Serving Suggestions

     

    • Pair with a fresh green salad or roasted vegetables.
    • Serve as a side dish with grilled chicken, fish, or tofu.

    Cooking Tips

     

      • Use a mandoline for evenly sliced potatoes if you prefer thinner layers.
      • Add a pinch of chili flakes to the cheese sauce for a spicy kick.
      • Substitute mozzarella with Gruyère or cheddar for a different flavor profile.

    Nutritional Benefits

      • Broccoli: High in vitamins C and K, as well as fiber and antioxidants.
      • Potatoes: A great source of potassium and energy-boosting carbs.

     

    • Greek Yogurt: Adds protein and a tangy flavor to the dressing.

    Dietary Information

      • Vegetarian.

     

    • Gluten-Free Option: Use gluten-free flour for the cheese sauce.

    Nutritional Facts (Per Serving, Approx.):

     

      • Calories: 320

     

      • Protein: 12 g
      • Carbohydrates: 30 g
      • Fat: 16 g

     

    • Fiber: 4 g
    • Sodium: 600 mg

    Storage

     

    • Refrigerate leftovers in an airtight container for up to 3 days.
    • Reheat in the oven at 180°C (350°F) or microwave until warm.

    Why You’ll Love This Recipe

     

      • Comforting and creamy with a crispy golden topping.
      • Packed with nutritious vegetables and wholesome flavors.
      • Easy to prepare with everyday ingredients.

     

    • Perfect for both weeknight dinners and special occasions.

    Conclusion
    This Broccoli and Potato Bake is the ultimate comfort food that’s both nutritious and delicious. With its creamy cheese sauce, tender vegetables, and gooey mozzarella topping, it’s a dish that will have everyone coming back for seconds. Add the yogurt dressing for a refreshing twist and enjoy!

  • Rustic Apple Walnut Oat Bars

    Rustic Apple Walnut Oat Bars

    Rustic Apple Walnut Oat Bars

    Table of Contents

    Ingredients (Serves 6-8)

    Dry Ingredients:

      • Rolled Oats: 1 ½ cups (150 g)
      • Walnuts: 1 cup (90 g), chopped
      • Cocoa Powder (Optional): 1 tablespoon

     

    Wet Ingredients:

      • Apples: 2 medium, peeled and grated
      • Water: ¼ cup (60 ml)
      • Maple Syrup: 1 teaspoon

     

    • Coconut Oil or Melted Butter: ¼ cup (60 ml)

    Spices:

    • Cinnamon: ¼ teaspoon

    Preparation Steps

    Step 1: Prep Time

      1. Preparation: Allocate around 15 minutes to gather, measure, and prepare the ingredients. Peel and grate the apples and chop the walnuts into small pieces.

     

    1. Preheat Oven: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.

    Step 2: Combine Ingredients

      1. Mix the Dry Ingredients: In a large mixing bowl, combine rolled oats, chopped walnuts, and cocoa powder (if using). Stir to distribute evenly.
      2. Prepare the Wet Mixture: In a medium bowl, mix grated apples, water, maple syrup, coconut oil or melted butter, and cinnamon. Stir until the mixture is well combined.

     

    1. Incorporate Wet and Dry Mixtures: Slowly pour the wet mixture into the dry ingredients. Stir until the oats and walnuts are fully coated and the mixture starts to stick together.

    Step 3: Shape and Bake

      1. Transfer to Baking Pan: Spread the mixture evenly into the prepared baking pan. Use a spatula or the back of a spoon to press it down firmly.
      2. Bake: Place the pan in the preheated oven and bake for 25-30 minutes, or until the edges are golden brown and the center feels set.
    See also  BOMBOLONI – ITALIAN DONUTS

     

    1. Cool: Remove the pan from the oven and let it cool completely before cutting into bars. This ensures the bars hold their shape.

    Step 4: Serve

    1. Slice the cooled mixture into 6-8 bars. Serve as-is for a snack, or drizzle with additional maple syrup or melted chocolate for a touch of indulgence.

    Timing Breakdown

      • Prep Time: 15 minutes

     

    • Cooking Time: 30 minutes
    • Total Time: 45 minutes

    Nutritional Information (Per Bar)

      • Calories: 230 kcal

     

      • Protein: 4 g
      • Fat: 14 g
      • Carbohydrates: 23 g

     

    • Fiber: 3 g
    • Sugar: 6 g
  • Rolls with Potatoes, Ham, and Cheese

    Rolls with Potatoes, Ham, and Cheese

    Rolls with Potatoes, Ham, and Cheese

    Table of Contents

    Ingredients:

    For the Dough:

    • 65 grams warm water
    • 4 grams dry yeast
    • 20 grams sugar
    • 4 grams salt
    • 70 ml warm milk
    • 200 grams flour (sifted)
    • 30 grams softened butter

    For the Filling:

    • 2 medium-sized potatoes
    • 1 tablespoon mayonnaise
    • 1 tablespoon softened butter
    • 1 tablespoon sugar
    • A pinch of salt
    • Black pepper to taste
    • 100 grams ham, sliced
    • 100 grams cheese, sliced

    For Brushing:

    • 1 egg yolk
    • 1 tablespoon water
    • Mayonnaise for drizzling

    Instructions:

    1. Prepare the Dough:
      • In a bowl, mix warm water and dry yeast until well combined.
      • Add sugar, salt, and warm milk, and mix everything together.
      • Sift the flour into the mixture and knead the dough with a spatula until well combined.
      • Add softened butter and knead the dough lightly with your hands.
      • Cover the dough with cling film and let it rise in a warm place for 30 minutes.
    2. Second Rise:
      • After 30 minutes, put the dough on a lightly floured surface and knead it with your hands.
      • Form a ball from the dough and place it in a bowl.
      • Cover the dough with cling film and let it rise in a warm place for 1 hour.
    3. Prepare the Filling:
      • Boil the potatoes until tender and mash them.
      • Add mayonnaise, softened butter, sugar, salt, and black pepper to the mashed potatoes. Mix well.
      • Let the mashed potatoes cool down.
    4. Final Preparation:
      • After the dough has risen, sprinkle the table with flour and place the dough on it.
      • Form a ball from the dough, cover with cling film, and let it rest for 15 minutes.
      • Roll out the dough with a rolling pin into a rectangle.
      • Spread the mashed potatoes evenly over the dough.
      • Place slices of cheese and ham over the mashed potatoes.
      • Roll the dough into a roll (about 40 cm in length).
      • Cut the roll into 10 pieces.
    5. Bake the Rolls:
      • Place the rolls on a baking sheet lined with parchment paper.
      • Cover the rolls with cling film and let them rise in a warm place for 30-40 minutes.
      • Preheat the oven to 180°C (350°F).
      • Press each roll gently with your hand.
      • Brush the rolls with a mixture of egg yolk and water.
      • Drizzle mayonnaise over the rolls.
      • Bake in the preheated oven for 15-20 minutes or until golden brown.
    See also  No Flour! Sugar-free! 3 Ingredient Apple Pie: A Simple and Healthy Recipe

    Serving:

    • The buns are delicious both hot and cold. Enjoy them fresh from the oven or later at room temperature.
  • Rolls with Potatoes, Ham, and Cheese

    Rolls with Potatoes, Ham, and Cheese

    Rolls with Potatoes, Ham, and Cheese

    Table of Contents

    Ingredients:

    For the Dough:

    • 65 grams warm water
    • 4 grams dry yeast
    • 20 grams sugar
    • 4 grams salt
    • 70 ml warm milk
    • 200 grams flour (sifted)
    • 30 grams softened butter

    For the Filling:

    • 2 medium-sized potatoes
    • 1 tablespoon mayonnaise
    • 1 tablespoon softened butter
    • 1 tablespoon sugar
    • A pinch of salt
    • Black pepper to taste
    • 100 grams ham, sliced
    • 100 grams cheese, sliced

    For Brushing:

    • 1 egg yolk
    • 1 tablespoon water
    • Mayonnaise for drizzling

    Instructions:

    1. Prepare the Dough:
      • In a bowl, mix warm water and dry yeast until well combined.
      • Add sugar, salt, and warm milk, and mix everything together.
      • Sift the flour into the mixture and knead the dough with a spatula until well combined.
      • Add softened butter and knead the dough lightly with your hands.
      • Cover the dough with cling film and let it rise in a warm place for 30 minutes.
    2. Second Rise:
      • After 30 minutes, put the dough on a lightly floured surface and knead it with your hands.
      • Form a ball from the dough and place it in a bowl.
      • Cover the dough with cling film and let it rise in a warm place for 1 hour.
    3. Prepare the Filling:
      • Boil the potatoes until tender and mash them.
      • Add mayonnaise, softened butter, sugar, salt, and black pepper to the mashed potatoes. Mix well.
      • Let the mashed potatoes cool down.
    4. Final Preparation:
      • After the dough has risen, sprinkle the table with flour and place the dough on it.
      • Form a ball from the dough, cover with cling film, and let it rest for 15 minutes.
      • Roll out the dough with a rolling pin into a rectangle.
      • Spread the mashed potatoes evenly over the dough.
      • Place slices of cheese and ham over the mashed potatoes.
      • Roll the dough into a roll (about 40 cm in length).
      • Cut the roll into 10 pieces.
    5. Bake the Rolls:
      • Place the rolls on a baking sheet lined with parchment paper.
      • Cover the rolls with cling film and let them rise in a warm place for 30-40 minutes.
      • Preheat the oven to 180°C (350°F).
      • Press each roll gently with your hand.
      • Brush the rolls with a mixture of egg yolk and water.
      • Drizzle mayonnaise over the rolls.
      • Bake in the preheated oven for 15-20 minutes or until golden brown.
    See also  No Flour! Sugar-free! 3 Ingredient Apple Pie: A Simple and Healthy Recipe

    Serving:

    • The buns are delicious both hot and cold. Enjoy them fresh from the oven or later at room temperature.
  • Cottage Cheese Chocolate Bliss Balls

    Cottage Cheese Chocolate Bliss Balls

    Cottage Cheese Chocolate Bliss Balls

    Table of Contents

    Ingredients

      • Cottage cheese – 600 g

     

      • Egg yolks – 3
      • Sugar – 40 g
      • Flour – 60 g

     

    • Milk chocolate – For dipping and decoration

     

    Step-by-Step Instructions

    1. Mix the Ingredients:

     

    • In a large mixing bowl, add the cottage cheese, egg yolks, sugar, and flour. Use a wooden spoon or spatula to mix thoroughly until the mixture is smooth and uniform. The consistency should be thick and cohesive.

    2. Important Resting Period:

      • Cover the bowl with plastic wrap or a clean kitchen towel and let the mixture rest in the refrigerator for 12 hours. This step is essential as it allows the mixture to stabilize and develop a firmer texture, which helps when shaping the balls and enhances the flavor profile.

    3. Shaping the Balls:

    • After 12 hours, remove the mixture from the refrigerator. Scoop out portions of approximately 90 g each and shape them into smooth balls using your hands. If the mixture feels a bit sticky, lightly dust your hands with flour to make handling easier.

    4. Prepare the Chocolate:

     

    • Melt the milk chocolate using a double boiler or in the microwave in 20-second intervals, stirring between each interval to avoid burning. The chocolate should be smooth and glossy.

    5. Bake the Balls:

      • Preheat your oven to 180°C (350°F). Place the balls on a parchment-lined baking tray, ensuring they are spaced evenly.

     

    • Bake for 6 minutes. The balls should be lightly golden but not overly brown.

    6. Dip in Chocolate:

    • Allow the baked balls to cool for a few minutes. Once they are cool enough to handle, dip each ball into the melted milk chocolate, coating it evenly. Place them on a wire rack or parchment paper to set.
  • Sweet Walnut-Filled Bread Rolls

    Sweet Walnut-Filled Bread Rolls

    Sweet Walnut-Filled Bread Rolls

    Table of Contents

    Ingredients

      • For the Dough:
          • 200 ml milk (just below 1 cup)
          • 80 g sugar (1/3 cup)

         

          • 1 teaspoon vanilla sugar
          • 6 g dry yeast (1 teaspoon)
          • 1 egg

         

          • 1 egg white (reserve yolk for brushing)
          • 40 g butter (softened, 3 tablespoons)
          • 20 ml vegetable oil (1 1/2 tablespoons)

         

        • 500 g wheat flour (4 cups)
        • 1/2 teaspoon salt

     

    • For the Filling:
        • 2 tablespoons oil
        • Sugar (to taste)
        • 150 g walnuts (1 cup, finely chopped)

       

    • For Decoration:
        • 1 egg yolk
        • 1 tablespoon milk

       

    Directions

      1. Prepare the Dough
          • Warm the milk until lukewarm and mix with sugar, vanilla sugar, and yeast. Let it sit for 10 minutes until frothy.

         

        • In a mixing bowl, combine the yeast mixture, egg, egg white, butter, vegetable oil, flour, and salt. Knead until a smooth, elastic dough forms.
        • Cover the dough and let it rise in a warm place for 1 hour, or until doubled in size.

     

      1. Prepare the Filling
        • In a bowl, mix the chopped walnuts with sugar and a bit of oil to create a crumbly mixture. Adjust sweetness to your taste.
      2. Shape the Rolls
          • Divide the dough into 12 equal portions. Roll each portion into a ball, then flatten it into a circle.

         

        • Place a spoonful of the walnut mixture in the center of each circle. Fold the edges over the filling and seal tightly. Shape into a smooth ball.
      3. Prepare for Baking
          • Place the rolls on a baking tray lined with parchment paper. Cover and let them rise for 20 minutes.

         

        • Preheat the oven to 180°C (356°F).
        • Mix the egg yolk with milk and brush the rolls for a golden finish.

     

    1. Bake
      • Bake the rolls for 20-25 minutes, or until golden brown and cooked through.
    2. Serve
        • Allow the rolls to cool slightly before serving. Enjoy warm or at room temperature.

       

    Serving Suggestions

      • Pair with tea, coffee, or hot chocolate for a cozy treat.

     

    • Dust with powdered sugar for added sweetness.
    • Serve alongside fresh fruit or yogurt for a balanced breakfast.

    Cooking Tips

     

      • Ensure the milk is lukewarm, not hot, to activate the yeast properly.
      • Adjust the filling with honey or cinnamon for extra flavor.
      • Brush the rolls generously with the egg wash for a shiny finish.

    Nutritional Benefits

      • Walnuts: Provide healthy fats, protein, and antioxidants.
      • Milk: Rich in calcium and essential vitamins.

     

    • Flour: A good source of energy and dietary fiber.

    Dietary Information

      • Contains gluten, dairy, and eggs.

     

    • Can be made nut-free by substituting walnuts with seeds or chocolate chips.

    Nutritional Facts (per roll, approximate)

      • Calories: 210

     

      • Protein: 6g
      • Fat: 9g
      • Carbohydrates: 25g

     

    • Fiber: 2g

    Storage

      • Store in an airtight container at room temperature for up to 2 days.

     

    • Reheat in the oven for a freshly baked taste.
    • Freeze baked rolls for up to 2 months; thaw and reheat before serving.

    Why You’ll Love This Recipe

     

      • Perfectly soft dough with a sweet, nutty filling.
      • Easy to prepare and customize with your favorite flavors.
      • Ideal for breakfast, snacks, or desserts.

     

    • A satisfying treat for holidays, gatherings, or everyday indulgence.
  • Avocado Toast with Asparagus, Smoked Salmon, and Eggs

    Avocado Toast with Asparagus, Smoked Salmon, and Eggs

    Avocado Toast with Asparagus, Smoked Salmon, and Eggs

    :

    • 2 slices of seeded bread, toasted
    • 1 ripe avocado, mashed
    • 6 asparagus spears, trimmed and blanched
    • 2 large eggs, boiled to your liking (soft or hard-boiled)
    • 2 oz smoked salmon, thinly sliced
    • 6 cherry tomatoes, halved
    • 2 tbsp red onion, thinly sliced
    • 1 tsp black sesame seeds or everything bagel seasoning (optional)
    • Fresh dill, for garnish
    • Salt and black pepper, to taste
    • 1 tbsp olive oil, for drizzling

    :

    Prepare the Eggs:

     

    Boil the eggs to your preference (6-7 minutes for soft-boiled or 10 minutes for hard-boiled). Peel and slice them in halves.

    Cook the Asparagus:

     

    Blanch the asparagus spears in salted boiling water for 2-3 minutes, then transfer them to an ice water bath to keep them crisp and vibrant.

    Toast the Bread:

    Toast the slices of bread until golden and crispy.

    Assemble the Toast:

    Spread the mashed avocado evenly over each slice of toasted bread. Season with a pinch of salt and pepper.

    Top with blanched asparagus, smoked salmon, halved cherry tomatoes, red onion slices, and boiled egg halves.

    Garnish and Serve:

    Sprinkle with black sesame seeds or everything bagel seasoning. Garnish with fresh dill and a drizzle of olive oil. Serve immediately for a wholesome breakfast or brunch!

    : 10 minutes

    : 10 minutes

    : 20 minutes

    : 2

    : ~300 kcal per serving