Stuffed Potato Patties with Mushroom Filling

Ingredients
For the Potato Mixture:
1 kg (2.2 lbs) starchy potatoes (such as Russet or Yukon Gold)
2 large eggs
15g (2 tablespoons) all-purpose flour
1 teaspoon fine sea salt
½ teaspoon freshly ground black pepper
For the Mushroom Filling:
400g (14 oz) fresh mushrooms, finely chopped
1 medium onion, finely diced
1 large carrot, finely grated
45g (3 tablespoons) unsalted butter
100g (3.5 oz) mozzarella cheese, cut into small cubes
Salt and freshly ground black pepper to taste
For Coating:
120g (1 cup) all-purpose flour
1 large egg, beaten
Additional butter for frying
For the Dill Yogurt Sauce:
2 tablespoons (30g) plain yogurt
2 tablespoons fresh dill, finely chopped
Pinch of salt
Detailed Instructions
Preparing the Perfect Mashed Potatoes
Peel potatoes and cut into uniform chunks.
Place in cold, salted water and bring to a boil.
Cook until tender when pierced with a fork (about 15-20 minutes).
Drain thoroughly and return to pot over low heat for 1-2 minutes to remove excess moisture.
Mash while hot until completely smooth.
Add 2 beaten eggs, 2 tablespoons flour, salt, and pepper.
Mix until well combined but don’t overmix.
Allow to cool until comfortable to handle.
Creating the Flavorful Filling
Finely chop mushrooms using a sharp knife or food processor.
Melt butter in a large skillet over medium heat.
Add diced onion and cook until soft and translucent (5-6 minutes).
Add grated carrot and cook for 2-3 minutes until softened.
Add chopped mushrooms and increase heat to medium-high.
Cook, stirring frequently, until all moisture evaporates (8-10 minutes).
Season generously with salt and pepper.
Transfer to a bowl and let cool completely.
Assembly Process
Place 1 cup flour on a shallow plate.
Take about 3 tablespoons of potato mixture and flatten in your palm.
Create a small well in the center.
Place 1 tablespoon mushroom filling and a cube of mozzarella in the well.
Carefully fold edges over to enclose filling completely.
Shape into an oval patty about 3 inches long.
Coat thoroughly in flour, shaking off excess.
Repeat with remaining mixture.
Cooking to Golden Perfection
Heat 2 tablespoons butter in a large skillet over medium heat.
Dip flour-coated patties in beaten egg.
Place in hot pan, being careful not to overcrowd.
Fry for 3-4 minutes per side until golden brown and crispy.
Transfer to paper towels to drain excess butter.
Keep warm in a 200°F oven while cooking remaining batches.
Preparing the Sauce
In a small bowl, combine yogurt and chopped dill.
Season with salt to taste.
Refrigerate until ready to serve.
Expert Tips
Use starchy potatoes for the best texture.
Make sure mashed potatoes are completely smooth for easier shaping.
Let both potatoes and filling cool before assembly to prevent breakage.
If mixture becomes too soft, chill in refrigerator for 30 minutes.
Test oil temperature with a small piece of mixture – it should sizzle gently.
Don’t flip patties too early; wait for a golden crust to form.
Nutrition Information
Per serving (serves 6):

Calories: 380
Total Fat: 15g
Saturated Fat: 8g
Cholesterol: 120mg
Sodium: 450mg
Total Carbohydrates: 52g
Dietary Fiber: 4g
Protein: 12g
Iron: 10% DV
Calcium: 15% DV
Storage and Reheating
Store uncooked patties between layers of parchment paper for up to 24 hours.
Cooked patties keep for 2-3 days in an airtight container in the refrigerator.
Reheat in a 350°F oven for 10-12 minutes until heated through.
The sauce will keep for up to 3 days refrigerated.
These stuffed potato patties offer a perfect balance of textures and flavors – crispy exterior, creamy potato, savory mushrooms, and melty cheese combine to create an unforgettable dish. The fresh dill yogurt sauce adds a bright, tangy contrast that complements the rich patties perfectly. Whether served as a main course or elegant appetizer, these patties are sure to impress.

Classic Banana Pudding Recipe

Ingredients:

For the Pudding:
1 (5.1 oz) box instant vanilla pudding mix

2 cups cold milk

1 (14 oz) can sweetened condensed milk

1 ½ cups cold heavy cream (for whipped topping)

1 tsp vanilla extract

For Assembly:
3–4 ripe bananas, sliced

1 (11 oz) box vanilla wafers (like Nilla Wafers)

Optional garnish: crushed wafers or banana slices

Instructions:

1. Make the pudding base:
In a large bowl, whisk together instant pudding mix and cold milk until smooth and thickened (about 2–3 minutes).
Whisk in the sweetened condensed milk until fully combined. Chill for 10–15 minutes.

2. Make whipped cream:
In a separate bowl, beat the heavy cream and vanilla extract until stiff peaks form.

3. Combine:
Fold the whipped cream gently into the chilled pudding mixture until smooth and creamy.

4. Layer it up:
In a 9×13″ dish or trifle bowl, layer vanilla wafers on the bottom.
Add a layer of banana slices, then a generous layer of pudding.
Repeat layers until the dish is full, ending with pudding on top.

5. Chill & serve:
Cover and refrigerate for at least 4 hours (overnight is best for flavor and texture).
Top with extra whipped cream and crushed wafers before serving.

Mediterranean Coleslaw

Ingredients:

• – Lemon Garlic Vinaigrette
• – 1/4 cup olive oil
• – 1/4 cup lemon juice
• – 1/2 tsp garlic powder
• – 1 tsp dried oregano
• – 1/4 tsp salt
• – 1/4 tsp freshly cracked black pepper
• – Salad
• – 16 oz. coleslaw mix (shredded cabbage and carrots)
• – 1/2 red bell pepper, diced
• – 1/4 cup chopped parsley
• – 1 2.25oz. can sliced black olives
• – 1/2 12oz. jar banana pepper rings
• – 2 oz. feta, crumbled

Directions:

Prepare the lemon garlic vinaigrette first. Combine the olive oil, lemon juice, garlic powder, oregano, salt, and pepper in a bowl or jar. Whisk until combined, or close the jar and shake until combined. Set the dressing aside.

Dice the bell pepper and chop the parsley. Add the coleslaw mix (shredded cabbage and carrots), bell pepper, black olives (drained), banana peppers, feta, and parsley in a large bowl.

Pour the vinaigrette over the salad ingredients then toss until everything is combined and coated in dressing. Let the slaw sit for 15 minutes before serving. Stir one last time just before serving to redistribute the vinaigrette.

Prep Time: 20 minutes | Total Time: 20 minutes

Kcal: 176 kcal | Servings: 5 servings

Roasted Sweet Potato Rounds with Honey and Feta

Ingredients:

• 3 large sweet potatoes, washed and sliced into ½-inch thick rounds
• 3 tablespoons olive oil
• ½ teaspoon ground cinnamon
• ½ teaspoon smoked paprika
• ½ teaspoon ground cumin
• Salt and pepper to taste
• 2 tablespoons honey (or more to taste
• ½ cup crumbled feta cheese
• Optional: fresh thyme or chopped parsley for garnish

Instructions:

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

2. Prepare the sweet potatoes:

In a large bowl, toss the sweet potato rounds with olive oil, cinnamon, smoked paprika, cumin, salt, and pepper until evenly coated.

3. Arrange on baking sheet:

Lay the seasoned rounds in a single layer on the baking sheet without overlapping.

4. Roast:

Bake for 20 minutes, then flip the rounds and roast for another 15–20 minutes, or until they’re tender and caramelized around the edges.

5. Add toppings:

Remove from the oven and drizzle with honey while still warm.

Sprinkle generously with crumbled feta cheese.

6. Optional garnish:

Top with fresh thyme or parsley for added freshness and color.

Mediterranean Roasted Cauliflower with Halloumi and Chickpeas

Ingredients

Mediterranean Roasted Cauliflower with Halloumi and Chickpeas

• 1 medium cauliflower, cut into florets
• 2 tbsp olive oil
• 1 tbsp honey (or date syrup for a more traditional Mediterranean flavor)
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ½ tsp turmeric
• Salt and pepper to taste

For the Chickpeas:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• ½ tsp ground coriander
• ½ tsp sumac (adds a citrusy tang)
• Salt to taste

For the Halloumi:

• 200g halloumi cheese, cut into cubes or slices
• 1 tsp olive oil (for grilling)

To Garnish:

• 2 tbsp fresh chopped parsley or mint
• 1–2 tbsp sliced almonds or pine nuts (lightly toasted)

Optional: a squeeze of lemon juice or drizzle of tahini

Instructions

1. Preheat oven to 425°F (220°C).

2. Season the cauliflower:

In a large bowl, toss the cauliflower florets with olive oil, honey (or date syrup), cumin, paprika, turmeric, salt, and pepper.

Spread on a baking tray and roast for 25–30 minutes, flipping halfway through, until golden and slightly crispy on the edges.

3. Roast the chickpeas:

Toss chickpeas with olive oil, coriander, sumac, and a pinch of salt.

Spread on a separate tray (or the same one if space allows) and roast for 20–25 minutes until crispy, shaking the tray halfway through.

4. Grill the halloumi:

Heat a non-stick skillet or grill pan over medium heat and add a drizzle of olive oil.

Grill the halloumi pieces for 1–2 minutes per side until golden brown.

5. Assemble:

Combine the roasted cauliflower, chickpeas, and grilled halloumi on a serving plate.

Garnish with chopped herbs, almonds or pine nuts, and an optional drizzle of tahini or fresh lemon juice for brightness.

Mediterranean Spinach & Cheese-Stuffed Chicken Pastry

Ingredients:

• 4 boneless, skinless chicken breasts (or use shredded rotisserie chicken if mixing into filling)
• 1 sheet puff pastry, thawed and cut into 4 squares
• 1 cup fresh spinach, chopped
• 1/2 cup crumbled feta cheese (instead of mozzarella for a Mediterranean flavor)
• 4 oz cream cheese, softened
• 1/4 cup grated kasseri or mozzarella (optional for extra melt)
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp thyme or za’atar (optional for aroma)
• Salt and black pepper to taste
• 1 egg (for egg wash)
• Fresh parsley or dill for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking tray with parchment paper.

2. Make the filling:

In a bowl, mix chopped spinach, cream cheese, feta, shredded cheese (if using), garlic powder, oregano, thyme/za’atar, salt, and pepper until creamy and combined.

Optional: add chopped olives or sun-dried tomatoes for extra flavor.

3. Assemble:

Roll out the puff pastry squares slightly if needed.

Spoon the filling into the center of each square.

If using pre-cooked or shredded chicken, mix it into the filling before spooning.

Fold the pastry over into a triangle or rectangle and crimp the edges with a fork to seal.

4. Brush with egg wash and optionally sprinkle with sesame seeds or grated cheese.

5. Bake for 20–25 minutes or until golden brown and puffed.

6. Garnish with fresh herbs and serve warm.

.  Strawberry Pineapple Cashew Smoothie 
Ingredients:

1/2 cup strawberries 
1/2 cup pineapple chunks
1 banana 
2 tbsp cashews 
1 cup milk  (dairy or non-dairy)
1 tsp honey  (optional)
Ice cubes  (optional)

2.  Peach Mango Pistachio Smoothie 
Ingredients:

1/2 cup peach slices 
1/2 cup mango chunks 
1 banana 
2 tbsp pistachios 
1 cup milk 
1 tsp honey  (optional)
Ice cubes  (optional)

3.  Triple Berry Cashew Smoothie 
Ingredients:

1/2 cup mixed berries (blueberries , strawberries , blackberries)
1 banana 
2 tbsp cashews 
1/2 cup yogurt (optional) 
1 cup milk 
1 tsp honey  (optional)
Ice cubes  (optional)

4.  Almond Avocado Smoothie 
Ingredients:

1/2 ripe avocado 
1 banana 
2 tbsp almonds 
1 cup milk 
1 tsp honey  (optional)
Ice cubes  (optional)

4 Milk Cream Filling

 Ingredients:

 1 can of condensed milk 
 1 can of very cold cream 
 1 measure coconut milk  (use the cream can as measurement)
 1 measure of powdered milk (same measurement as cream)
 2 scoops of emulsion  (must have for the perfect texture)

  Instructions:

 Prepare the ingredients
 Make sure the cream is well cold to achieve better consistency.

 Beat the mix
 In a large bowl, add all the ingredients.
 Use an electric mixer and beat at high speed until the mixture is thick and has a firm texture.

 Ready to go
 Use immediately to fill or cover cakes and desserts.
 If you don’t use it right away, refrigerate it to keep its creamy texture.

 Additional tips:
 Creamier: Add 1 teaspoon of vanilla or coconut essence to enhance the taste.
 Firm version: If you want a thicker filling, you can add 1⁄2 cup of cream cheese.
 Perfect for: Cold Cakes, Spoon Desserts or as Cake Toppings.

 Total time: 10 minutes
 Serving: approximately 2 1/2 cups.

Try this delicious filling and make your desserts unforgettable!

Ingredients:

1 cup fresh strawberries, hulled and sliced

1 cup fresh mango, diced

1 cup green grapes, halved

1 cup fresh pineapple chunks

1 can sweetened condensed milk (14 oz)

1/4 cup fresh lime juice (adjust to taste)

Optional: 1/4 cup Greek yogurt for added creaminess

Instructions:

Instructions:

1. Prepare the Fruit: In a large bowl, combine the strawberries, mango, grapes, and pineapple. You can mix in any other favorite fruits like bananas or blueberries.

2. Make the Creamy Dressing: In a separate bowl, mix the sweetened condensed milk, lime juice, and Greek yogurt (if using) until smooth.

3. Combine: Pour the creamy mixture over the fruit and gently toss to coat the fruit evenly.

4. Chill and Serve: Cover and refrigerate for at least 1 hour before serving to let the flavors meld together. Serve chilled for the best taste.

Enjoy this refreshing, creamy fruit salad as a dessert or a side dish!