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For the base:

– 2 cups crushed pretzels

– 1/2 cup unsalted butter, melted

– 1/4 cup granulated sugar

For the caramel layer:

– 1 cup packed light brown sugar

– 1/2 cup unsalted butter

1/4 cup heavy cream

– 1/2 teaspoon vanilla extract

For the chocolate topping:

– 1 1/2 cups semi-sweet chocolate chips

– 1/2 cup white chocolate chips (optional for drizzle)

Directions:

1. Prepare the base:** Preheat the oven to 350°F (175°C). In a bowl, mix crushed pretzels, melted butter, and granulated sugar. Press the mixture firmly into a greased 9×9-inch baking pan. Bake for 8-10 minutes, then let cool.

2. Make the caramel layer:** In a saucepan, combine brown sugar, butter, and heavy cream over medium heat. Stir constantly until the mixture begins to boil. Cook for 4-5 minutes until thickened. Remove from heat and stir in vanilla extract. Pour the caramel evenly over the cooled pretzel crust. Chill in the refrigerator for 30 minutes.

3. Add the chocolate topping:** Melt the semi-sweet chocolate chips in a microwave-safe bowl, heating in 30-second intervals and stirring until smooth. Spread the melted chocolate over the caramel layer. If using white chocolate, drizzle over the top for decoration.

4. Chill for at least 1 hour, or until set. Slice into bars and enjoy the crunch!

Prep Time: 15 minutes | Cooking Time: 10 minutes | Chill Time: 1.5 hours

Total Time: 1 hour 55 minutes | Kcal: 280 kcal | Servings: 16 bars

Ingredients

1 cup (100 g) oatmeal
2 eggs
1 cup (240 ml) milk
2 tablespoons parsley, chopped
3.5 oz (100 g) cheese, grated
Salt, to taste
1 teaspoon dry Provençal herbs
1/2 teaspoon chili flakes (adjust to taste)
Oil for frying
1 tablespoon sesame seeds
Directions

Prepare the Oatmeal:
Blend the oatmeal in a blender until it reaches a coarse flour consistency.
Mix the Batter:
In a large mixing bowl, whisk the eggs and milk until well combined.
Add the ground oatmeal, chopped parsley, grated cheese, salt, Provençal herbs, and chili flakes. Stir until all ingredients are evenly mixed.
Cook the Pancakes:
Heat a small amount of oil in a large skillet over medium heat.
Pour portions of the batter into the skillet to form pancakes. Sprinkle sesame seeds on top of each pancake.
Cook for 3-4 minutes on each side or until golden brown and fully cooked.
Serve:
Remove pancakes from the skillet and place them on a plate lined with paper towels to absorb excess oil.
Serve warm and enjoy!
Serving Suggestions

Serve with a dollop of sour cream or yogurt for added creaminess.
Pair with a fresh green salad for a complete meal.
Drizzle with a spicy dipping sauce for a flavorful kick.
Enjoy with a side of scrambled eggs for a hearty breakfast.
Serve alongside grilled vegetables for a light dinner.
Cooking Tips

Adjust the batter consistency with a little more milk if it’s too thick.
Use a non-stick skillet for easy flipping and even cooking.
Swap parsley with other herbs like cilantro or dill for variety.
Grate the cheese finely to ensure it melts evenly throughout the pancakes.
Keep cooked pancakes warm in a low oven while finishing the rest.
Nutritional Benefits

Oatmeal: High in fiber and promotes heart health.
Eggs: Provide quality protein and essential nutrients.
Cheese: Adds calcium and protein for strong bones.
Parsley: Rich in vitamins A, C, and K.
Dietary Information

Vegetarian-friendly
Can be made gluten-free by using certified gluten-free oats
Adjust spices and cheese for dietary preferences
Nutritional Facts (Per Pancake, Approximate)

Calories: 150
Protein: 8 g
Fat: 8 g
Carbohydrates: 12 g
Fiber: 2 g
Storage

Refrigerate leftovers in an airtight container for up to 3 days.
Reheat in a skillet or microwave before serving.
Freeze for up to 1 month; thaw and reheat as needed.
Why You’ll Love This Recipe

Quick and easy to prepare with simple ingredients.
Packed with protein and fiber for a satisfying meal.
Versatile enough for breakfast, lunch, or dinner.
Easily customizable to suit your taste preferences.
Conclusion Oatmeal and cheese pancakes are a savory delight that combines the wholesomeness of oatmeal with the indulgent creaminess of cheese. Perfectly spiced and versatile, these pancakes are a great addition to your meal rotation. Whether you enjoy them fresh off the skillet or reheated as a quick snack, they’re sure to become a family favorite.

There are different method we can prepare lemon drink and they all work towards the same results.

1. Lemon +ginger + water.

2. Lemon +ginger + mint leaf + water.

3. Lemon +water + cucumber.

4. Lemon +water+mint+cucumber.

5. Lemon water +mint leaf.

6. Cucumber +lemon+water+mint+ginger.

You can add any of them and it will still help in your weightloss journey.

Ingredients:
2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
1 teaspoon pure vanilla extract
½ cup mascarpone cheese
¼ cup strong brewed espresso (cooled)
2 tablespoons coffee liqueur (optional)
Cocoa powder (for dusting)
Directions:
In a large mixing bowl, whisk together the cream, milk, sugar, vanilla extract, mascarpone cheese, espresso, and coffee liqueur until smooth and well combined.
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 25 to 30 minutes.
Once churned to a soft-serve consistency, transfer the gelato to a freezer-safe container and freeze for at least 4 hours or until firm.
Before serving, dust the gelato with cocoa powder for a classic tiramisu touch.
Notes:
For an extra kick, consider adding finely chopped dark chocolate or espresso beans to the mixture before churning.
Let the gelato sit at room temperature for a few minutes before scooping for easier serving.

Hi everyone, today we’re going to learn how to make Lemon Cake. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method.

Ingredients:

For the Soup:

• Vegetables:
  • • 2 onions

   

  • • 1 carrot
    • 3 potatoes
    • 1 red pepper

   

  • • 2 tomatoes
    • 2 garlic cloves
    • Chopped parsley (for garnish)

   

• Seasoning:
  • • Salt
    • Black pepper

   

  • Basil
• Other:
  • • Sunflower oil

   

  • Noodles
• Optional Additions:
  • • Your favorite leafy greens (spinach, kale)

   

  • Cooked chicken or lentils (for added protein)

For the Garnish (Optional):

• • 3 cloves garlic, minced
  • Rosemary
  • Butter (100-130g)

• Hard cheese (50g, grated)
• Baguette bread

Instructions:

1. 1. Sautéing the First Round: Begin by heating sunflower oil in a large pot over medium heat. Add one chopped onion and cook until softened and translucent.

   2. Adding the Heartier Vegetables: Add the chopped carrot and potatoes to the pot with the softened onion. Season with salt and cover the vegetables with water. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the vegetables are tender.

   3. Preparing the Second Round of Vegetables: While the first pot simmers, heat another pan with sunflower oil over medium heat. Add the second chopped onion and cook until softened.

1. 1. Roasting the Veggies: Add the chopped red pepper and tomatoes to the pan with the softened onion. To easily peel the tomatoes, make an X on the bottom of each tomato before adding them to the pan. Fill the pan with a small amount of hot water and let the tomatoes rest for 1-2 minutes. This loosens the skins for easier peeling. Peel the tomatoes and chop them before adding them back to the pan.

   2. Flavor Boost: Add the minced garlic cloves to the pan and cook the vegetables for an additional 2-3 minutes. Season with salt, black pepper, red pepper (paprika), and basil. Stir well to combine all the flavors.

   3. Soup Symphony: Once the first pot of vegetables is cooked, add the roasted vegetables from the second pan to the pot. This creates a wonderful depth of flavor in the soup.

1. 1. Noodle Time: Bring the soup to a simmer and add your desired noodles. Cook according to package instructions, or until the noodles are al dente.

   2. Fresh Touch: Once cooked through, stir in the chopped parsley for a fresh and vibrant touch.

   3. Optional Garlicky Garnish: If desired, prepare a garlicky garnish by melting butter in a small pan. Add the minced garlic and rosemary and cook for a minute or two, until fragrant. Drizzle this flavorful oil over individual bowls of soup before serving. Top with grated hard cheese and enjoy with crusty baguette bread for dipping.

Ingredients:

• • Apples: 2 (pcs)
  • Butter: 25 g

• • Lemon juice: 15 g
  • Sugar: 20 g (for apples)
  • Eggs: 2 pcs

• • Sugar: 130 g (for cake batter)
  • Milk: 60 g
  • Sour cream (or Greek yogurt): 60 g

• • Sunflower oil: 60 g
  • Vanilla extract: 1 tsp
  • Flour: 200 g

• Baking powder: 8 g
• Apricot jam: for glaze

Directions:

1. 1. Prepare the Apples:
      • • Peel and slice the apples.

       

      • In a pan, melt the butter and add the sliced apples, lemon juice, and 20 g of sugar.
      • Cook for a few minutes until the apples soften and become caramelized. Set aside.

1. Prepare the Cake Batter:
   • • Preheat the oven to 180°C (350°F).
     • In a mixing bowl, beat the eggs with 130 g of sugar until light and fluffy.
     • Add the milk, sour cream (or Greek yogurt), sunflower oil, and vanilla extract. Mix well.

    

   • Sift the flour and baking powder into the mixture and fold until well combined.
2. Assemble the Cake:
   • • Grease and line an 18 cm or 20 cm cake tin.

    

   • Pour the batter into the prepared tin and evenly distribute the caramelized apple slices on top.
3. Bake:
   • • Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

    

4. Glaze the Cake:
   • • Once baked, remove the cake from the oven and let it cool slightly.
     • Warm the apricot jam slightly and brush it over the top of the cake for a glossy finish.

    

Serving Suggestions:

• • Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
  • Add a sprinkle of powdered sugar for extra sweetness.

Cooking Tips:

• Use tart apples like Granny Smith for a more pronounced apple flavor.
• You can substitute Greek yogurt for sour cream to add a richer texture.

Nutritional Benefits:

• • Apples: Rich in fiber and antioxidants.

• Greek Yogurt or Sour Cream: Adds a creamy texture with a boost of protein and calcium.
• Sunflower Oil: A healthier fat alternative that keeps the cake moist.

Dietary Information:

• • Vegetarian

• Can be made gluten-free by substituting with a gluten-free flour blend.

Storage:

• • Fridge: Store the cake in an airtight container for up to 3 days.
  • Freezer: Wrap individual slices in plastic wrap and store in the freezer for up to 1 month.

Why You’ll Love This Recipe:

• • Simple and Quick: Easy to make with basic ingredients.
  • Flavorful Combination: Apples, lemon, and apricot glaze create a delightful mix of flavors.
  • Moist and Tender: The combination of sour cream and oil keeps the cake perfectly moist.

• Versatile: Enjoy it as a dessert or an afternoon snack.

Ingredients

• • 30 grams (1/4 cup) green onions, finely chopped
  • 500 grams (1 lb) chicken breast, finely diced or ground

• • 2 tablespoons sour cream
  • 2 large eggs
  • 2 tablespoons fresh parsley, chopped

• • 80 grams (3/4 cup) mozzarella cheese, shredded
  • 2 tablespoons all-purpose flour
  • Salt and pepper to taste

• • 1/2 teaspoon dry garlic powder
  • 1/2 teaspoon paprika
  • Oil for frying

Instructions

1. 1. Prepare the Ingredients:
      • Finely chop 30 grams of green onions and 2 tablespoons of fresh parsley. Set aside.
      • Dice or grind 500 grams of chicken breast into small pieces. Place it in a large mixing bowl.

1. 1. Combine Ingredients:
      • To the bowl with the chicken, add 2 tablespoons of sour cream and 2 large eggs. Mix well to combine.
      • Add the chopped green onions, parsley, and 80 grams of shredded mozzarella cheese. Stir everything together.

1. 1. Add Dry Ingredients and Seasonings:
      • Sprinkle in 2 tablespoons of flour, salt, and pepper to taste. Add 1/2 teaspoon each of dry garlic powder and paprika.
      • Mix all ingredients thoroughly until they are well incorporated. The mixture should be slightly sticky but hold together.

1. Form the Patties:
   • Using your hands or a spoon, scoop out portions of the mixture and shape them into patties, about 2-3 inches in diameter.
2. Fry the Patties:
   • • Heat oil in a large skillet over medium heat. Once hot, add the patties to the pan.

    

   • Fry the patties for 2-3 minutes on each side, or until they are golden brown and cooked through. Make sure not to overcrowd the pan; cook in batches if necessary.
3. Serve and Enjoy:
   • • Remove the patties from the pan and drain on paper towels to remove excess oil. Serve warm, garnished with extra parsley or green onions if desired. Enjoy them as a main dish with a side salad, rice, or vegetables!

    

Cooking Tips

• • Ensure Even Cooking: Make sure your chicken pieces are finely diced or well-ground for even cooking. This will help the patties cook through without burning the outside.
  • Control the Heat: Fry over medium heat to ensure the patties are crispy on the outside and fully cooked on the inside. High heat may cause them to brown too quickly.

• Customize Your Flavors: Feel free to add other herbs like dill or basil, or substitute mozzarella with cheddar or another favorite cheese.

Nutritional Benefits

• • High in Protein: Chicken breast is a lean source of protein that helps in muscle building and repair.
  • Calcium-Rich: Mozzarella adds a good amount of calcium, which is vital for bone health.

• Low-Carb Option: This recipe is relatively low in carbohydrates, making it suitable for those following a low-carb diet.

Why You’ll Love This Recipe

• • Quick and Easy: Ready in under 30 minutes, perfect for busy weeknights.
  • Deliciously Cheesy: The mozzarella melts into the patties, giving them a gooey, cheesy center.

• Customizable: Easily adjust the herbs and spices to suit your taste.
• Crowd-Pleaser: Whether for family dinners or gatherings, these patties are always a hit!

Dietary Information

• • Gluten-Free Option: Substitute flour with gluten-free flour or almond flour.

• Keto-Friendly: With minor adjustments, such as using almond flour, this recipe can fit into a keto diet plan.
• Nut-Free: This recipe contains no nuts, making it safe for those with nut allergies.