Blog

Ingredients

For the Spaghetti:

• Water: Enough for boiling
• Salt: To taste
• Vegetable oil: 1 tablespoon
• Spaghetti: 300 g (10.5 oz) or about 3 cups (dry)

For the Meat Sauce:

• Bacon: 200 g (7 oz) or about 1½ cups, diced
• Red onion: 1 medium, finely chopped
• Garlic: 3 cloves, minced
• Minced beef: 700 g (1.5 lbs) or about 3½ cups
• Salt: To taste
• Ground black pepper: To taste
• Sweet paprika (dried, ground): To taste
• Dried oregano: To taste
• Tomato sauce: 200 g (7 oz) or about ¾ cup

For the Béchamel Sauce:

• Butter: 40 g (3 tablespoons)
• Flour: 30 g (2 tablespoons)
• Milk: 500 ml (2 cups)
• Salt: To taste
• Ground black pepper: To taste

For the Topping:

• Hard mozzarella cheese: 100 g (3.5 oz) or about 1 cup, grated

Directions

• Prepare the Spaghetti:
  • Boil water in a large pot, adding salt and vegetable oil.
  • Cook the spaghetti until al dente according to the package instructions. Drain and set aside.
• Prepare the Meat Sauce:
  • Cook the diced bacon in a large frying pan over medium heat until crispy. Remove and set aside.
  • In the same pan, sauté the chopped red onion and minced garlic until fragrant.
  • Add the minced beef and cook until browned.
  • Season with salt, black pepper, paprika, and oregano to taste.
  • Stir in the tomato sauce and cooked bacon. Let simmer for 5-7 minutes.
• Prepare the Béchamel Sauce:
  • Melt butter in a saucepan over medium heat. Stir in the flour and cook, whisking constantly, for about 1 minute.
  • Gradually pour in the milk, whisking continuously to prevent lumps.
  • Cook the mixture, stirring constantly, until it thickens. Season with salt and black pepper to taste.
• Assemble the Dish:
  • Preheat the oven to 180°C (355°F).
  • In a greased baking dish, layer half of the cooked spaghetti, followed by half of the meat sauce, and then a layer of béchamel sauce.
  • Repeat the layers, and top with grated mozzarella cheese.
• Bake:
  • Bake in the preheated oven for 30 minutes, or until the top is golden and bubbly.

Serving Suggestions

• Serve hot with a fresh green salad or steamed vegetables.
• Pair with garlic bread for an even heartier meal.
• Garnish with freshly chopped parsley or basil for added flavor.

Cooking Tips

• Slightly undercook the spaghetti to prevent it from becoming mushy during baking.
• Use freshly grated mozzarella for a better melting texture.
• Coat the bacon with a little flour before cooking to make it extra crispy.

Ingredients

For the Cake:

• • 3 eggs
  • 3/4 cup (150 g) sugar

• • A pinch of salt
  • 1/4 cup (60 ml / 2 fl oz) sunflower oil
  • 1.5 cups (200 g) all-purpose flour

• • 1 teaspoon baking powder
  • 1/2 cup (100 g) raw hazelnuts, roughly chopped
  • 2 apples, peeled and diced

For the Custard Cream:

• • 1 egg
  • 2 tablespoons (45 g) sugar

• 1 tablespoon (15 g) cornstarch
• 1 cup (240 ml / 8 fl oz) milk

For Decoration:

• 1 teaspoon powdered sugar

Directions

1. Prepare the Cake Batter:

• • In a mixing bowl, beat the eggs, sugar, and a pinch of salt until light and fluffy.
  • Gradually add sunflower oil while mixing.
  • Sift in the flour and baking powder, and gently fold until just combined.

• Add the chopped hazelnuts and diced apples, and mix until evenly distributed.

2. Bake the Cake:

• • Preheat your oven to 180°C (355°F).

• Grease and line a 9-inch (23 cm) round baking pan. Pour the batter into the prepared pan.
• Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

3. Prepare the Custard Cream:

• • In a saucepan, whisk together the egg, sugar, and cornstarch. Gradually add the milk, whisking constantly to avoid lumps.
  • Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens.
  • Remove from heat and let cool to room temperature, stirring occasionally to prevent a skin from forming.

4. Assemble and Decorate:

• Once the cake has cooled, spread the custard cream evenly on top.
• Dust with powdered sugar for decoration.

Ingredients

For the Dough:

• Warm Milk: 1 cup
• Warm Water: 1 cup
• Sugar: 2 tablespoons
• Instant Yeast: 1 tablespoon
• Vegetable Oil: 3/4 cup
• All-Purpose Flour: 4 cups (sifted)
• Salt: 1 teaspoon

For the Filling:

• Mixed Cheeses: Turkish cheese, cheddar, and mozzarella (or any cheese you prefer)
• Bell Peppers: Small pieces of red and yellow (optional)
• Additional Options: Chopped tomatoes, parsley, or olives

For Topping and Glaze:

• Mozzarella Cheese: For topping (optional)
• Egg Yolk: 1
• Olive Oil or Vegetable Oil: 1-2 tablespoons
• Milk: 1 tablespoon

Directions

1. Prepare the Dough
   • In a large bowl, combine warm milk, warm water, sugar, yeast, and oil. Stir until the yeast and sugar dissolve.
   • Gradually add sifted flour, starting with 3 cups. Add salt, mixing until combined. Slowly add the remaining flour as needed until a soft, slightly sticky dough forms.
   • Knead the dough until smooth, adding a few drops of oil if necessary. Cover and let rise in a warm place for 30-40 minutes until doubled in size.
2. Prepare the Filling
   • Mix your preferred cheeses (Turkish, cheddar, and mozzarella) in a bowl. Add small pieces of red and yellow bell peppers, tomatoes, parsley, or olives for extra flavor.
3. Shape the Rolls
   • Punch down the dough to remove air and divide it into two portions. Roll each portion into a ball.
   • Take one portion, roll it flat, and add a spoonful of filling. Roll the dough over the filling to seal and shape into rolls.
   • Cut into slices for easy serving and place them on a greased baking sheet lined with parchment paper.
4. Glaze and Top
   • In a small bowl, mix the egg yolk, oil, and milk for a glossy finish. Brush each roll with this mixture.
   • Optionally, sprinkle mozzarella cheese on top.
5. Bake the Rolls
   • Preheat your oven to 180°C (350°F). Bake for 35-40 minutes until golden brown.
6. Serve
   • Let cool slightly before serving warm with your favorite side.

Serving Suggestions

• Serve warm with a side of yogurt
• Pair with soup or salad for a complete meal
• Enjoy as a snack with a cup of tea
• Top with a sprinkle of fresh herbs for garnish
• Serve with a spicy dipping sauce

Cooking Tips

• Sift Flour: Sifting helps create a lighter dough texture.
• Adjust Flour Quantity: Add flour gradually to achieve a soft, slightly sticky dough.
• Check Dough Consistency: Dough should be soft but easy to handle after rising.
• Rest After Shaping: Let shaped rolls rest for a few minutes before baking for a better rise.
• Customize Fillings: Use cheeses and veggies that suit your taste.

Nutritional Benefits

• Protein-Rich: Cheese and yogurt add protein, making these rolls more filling.
• Fiber: The whole grain option for flour adds fiber for better digestion.
• Calcium and Vitamins: Cheese provides calcium and bell peppers add vitamins A and C.
• Healthy Fats: Olive oil or vegetable oil provides a source of healthy fats.
• Balanced Snack: Combines protein, fats, and carbs for balanced energy.

Dietary Information

• Vegetarian: Suitable for vegetarians
• Dairy-Free Option: Use dairy-free cheese and plant-based milk
• Nut-Free: Free from nuts, safe for nut allergies
• Egg-Free Option: Skip the glaze or replace egg with plant-based milk for a shine
• Low-Sodium Option: Reduce salt in dough and cheese filling as needed

Nutritional Facts (Per Serving)

• Calories: ~220 kcal
• Protein: 6g
• Carbohydrates: 26g
• Fat: 10g
• Fiber: 2g

Ingredients

• • Chicken eggs
  • Water, for boiling eggs

• • 1 zucchini
  • Olive oil, for frying
  • Green onion, chopped

• • Salt, to taste
  • 2 tablespoons of flour
  • Additional olive oil, for frying

Instructions

Boiling the Eggs

1. Boil the Eggs: Place the desired number of chicken eggs in a pot of water. Bring to a boil and cook until the eggs are hard-boiled (about 10 minutes).
2. Peel the Eggs: Once cooked, remove the eggs from the water and let them cool. Peel the eggs and cut them into small cubes.

Preparing the Zucchini

1. 1. Slice the Zucchini: Wash the zucchini and slice it into thin rounds.

1. Sauté the Zucchini: Heat a small amount of olive oil in a frying pan over medium heat. Add the sliced zucchini and chopped green onion. Season with salt to taste and fry for 3-5 minutes until the zucchini is tender and slightly golden.

Preparing the Egg and Flour Mixture

1. 1. Beat the Eggs: In a bowl, beat 2 chicken eggs with a pinch of salt until well combined.
   2. Add Flour: Gradually add 2 tablespoons of flour to the beaten eggs, mixing continuously to avoid lumps.

Frying the Egg and Zucchini Patties

1. Combine Ingredients: Mix the sautéed zucchini and chopped boiled eggs into the egg and flour mixture.
2. Fry the Patties: Heat a little olive oil in a frying pan over medium heat. Scoop spoonfuls of the mixture into the pan, forming small patties. Fry for 2-3 minutes on each side until golden brown and cooked through.

Serving

1. 1. Serve Hot: Serve the egg and zucchini patties hot. They can be enjoyed on their own or with a side salad for a complete meal.

More Information

This recipe is designed to be a healthy, nutritious, and filling dinner option that supports weight loss without the need for strict dieting. The combination of eggs and zucchini provides a good balance of protein, fiber, and essential nutrients.

Why You’ll Love This Recipe

• • Effective for Weight Loss: High in protein and fiber, this dish keeps you full longer, reducing the need for snacking.
  • Nutritious and Balanced: Packed with essential vitamins and minerals from the eggs and zucchini.

• Simple and Quick: Easy to prepare with common ingredients and straightforward steps.
• Versatile: Can be enjoyed for breakfast, lunch, or dinner.

Nutritional Benefits

• • Eggs: Provide high-quality protein, essential for muscle maintenance and repair. They are also rich in vitamins such as B12, D, and minerals like iron and zinc.

• Zucchini: Low in calories and high in vitamins A and C, fiber, and antioxidants. Zucchini supports digestion and overall health.
• Olive Oil: Contains healthy fats that are beneficial for heart health and provide a good source of energy.

Conclusion

This egg and zucchini dinner is more than just a meal; it’s a simple, effective way to support your weight loss journey. By incorporating this dish into your daily routine, you can enjoy a delicious and nutritious meal that helps you shed those extra kilos without the hassle of dieting. Try this recipe for seven days and experience the benefits for yourself.

Recipe Items

– Two eggs

• Sugar, 2 tablespoons

• A little salt

kefir, 250 milliliters

250 grams of semolina

• Soda, measuring one tablespoon

• Fruit filling, such as apples

• Oil for frying

Get Ready

1. Start with making the dough:

• In a bowl, whisk together the eggs, sugar, salt, and vanilla.

Stir in the kefir.

Combine with baking soda.

Second, stir in the cheese and semolina:

Slowly incorporate the semolina into the dough.

• Work the cheese into the dough until it’s soft.

3. Get the filling ready:

• A surplus of apples (or other fruit)—a lot of apples.

Cook the apples with the sugar and melted butter for three to four minutes, or until the apples are tender and golden.

dark brown.

4. A Crepe Recipe:

• Spoon the dough into a plastic square bag or baking bag.

• Lightly oil the pan and set it over medium heat.

Place tiny components on the conveyor.

• Apples fill in every circle.

To add an extra layer of dust, cover.

5. Cook in a skillet until a golden brown color develops:

Coat in oil and fry until golden brown, flipping once.

Cook by carefully opening.

Advice • To improve the dough’s texture, add a teaspoon of cinnamon.

Swelling should not be exaggerated; in fact, less is more.

• Measure out a portion of the basket using a spoon.