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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. 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. 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.

Picture this: you stroll into your kitchen, armed with crisp apples, flour, and a sprinkle of magic. In just a few simple steps, you’ll transform these humble ingredients into a mouthwatering delight – an apple pie that’s bound to steal the show at any gathering. Let’s embark on this culinary journey together and uncover the secrets to creating the most incredibly delicious apple pie!

Ingredients

• 3 apples cut into thin slices
• 300 g of flour
• 180 ml of milk
• 70 g of butter
• 3 eggs
• 130 g of erythritol (or sugar)
• 10 g of baking powder
• 1 teaspoon vanilla sugar
• 1 pinch of salt
• Enough icing sugar
• Enough flaked almonds (optional)

Preparation: Step by Step

Whipping Up the Batter

1. Egg-cellent Start: Crack open those eggs into a bowl, add a pinch of salt, sweetener (or sugar), and a dash of vanilla sugar.
2. Whisking Wonders: Grab your electric whisk and whip up the mixture until it turns white and fluffy, creating a cloud-like concoction.

Creating the Perfect Crust

1. Flour Power: Sift the flour and baking powder together, then gradually incorporate it into the egg mixture.
2. Buttery Bliss: Melt the butter in a saucepan, add milk, and stir until melted. Incorporate this into the batter for a rich, creamy texture.

Layering with Fresh Apples

1. Prep and Peel: Peel and slice your apples into thin, delectable slices.
2. Layering Love: Spread half of the batter into a prepared mold, layer it with apples, then cover with the remaining batter. Don’t forget those optional flaked almonds for an extra crunch!

Baking to Golden Perfection

1. Preheat and Bake: Preheat your oven to 180°C and bake the pie for 40 minutes until it’s golden brown and fragrant.

Finishing Touches

1. Sweet Dusting: Dust the pie with icing sugar for a touch of sweetness and elegance.

Serving and Enjoying

1. Slice and Serve: Cut into generous slices, serve warm, and watch as your guests’ faces light up with delight.

Imagine sinking your teeth into a warm, fluffy muffin that’s bursting with flavor. Now, imagine that muffin being not just tasty but also incredibly nutritious. That’s precisely what you get with these zucchini muffins! Packed with wholesome ingredients and bursting with flavor, these muffins are a game-changer in the world of healthy eating. Whether you’re a vegetarian, a health enthusiast, or just someone who loves good food, these muffins are sure to impress.

Ingredients

• 2 courgettes (zucchinis)
• 1 potato
• 3 tablespoons of semolina
• 50 ml of milk
• Fresh parsley and dill
• Salt and black pepper to taste
• 2 tablespoons of olive oil
• 50 g of grated hard cheese
• 2 eggs
• 70 g of flour
• 1 teaspoon of baking powder
• 1 red pepper
• Greek yogurt
• 2 cucumbers
• 3 olives
• Garlic

Preparation

1. Prepare the Zucchini and Potato: Begin by slicing two courgettes (zucchinis) and grating them. Place them in a bowl, season with salt, and let them rest for 10 minutes. Grate a large potato and remove the excess water.
2. Combine Ingredients: After draining the excess water from the courgettes, place them in the bowl with the grated potatoes. Add semolina, milk, chopped parsley, dill, and finely chopped red pepper. Mix well until all ingredients are thoroughly combined.
3. Prepare Muffin Batter: Add grated hard cheese, eggs, flour, and baking powder to the mixture. Stir until a smooth batter forms.

Baking the Muffins

1. Preheat the Oven: Preheat your oven to 180 degrees Celsius.
2. Fill the Muffin Mold: Spoon the batter into a muffin mold, filling each compartment about three-quarters full.
3. Bake: Place the muffin mold in the preheated oven and bake for approximately 20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Making the Greek Yogurt Sauce

1. Prepare the Sauce: In a bowl, combine Greek yogurt, finely chopped cucumbers, olives, and garlic. Mix well until the ingredients are evenly distributed.
2. Adjust Seasoning: Taste the sauce and adjust the seasoning if necessary, adding salt and pepper to taste.

Serving Suggestions

• As a Snack: Enjoy them warm as a satisfying snack.
• For Breakfast: Pair them with a cup of coffee or tea for a delicious breakfast.
• As a Side Dish: Serve them alongside your favorite main course for a wholesome meal.
• On-the-Go: Pack them in your lunchbox or take them on picnics for a convenient, nutritious treat.

Ingredients:
2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
1 teaspoon vanilla extract
½ cup fresh mint leaves, chopped
Pinch of salt
2 cups watermelon, cubed
1 tablespoon lime juice
Directions:
In a saucepan, combine cream, milk, sugar, vanilla extract, and chopped mint leaves. Heat over medium heat until sugar is dissolved, stirring occasionally. Remove from heat and let steep for 30 minutes. Strain the mixture to remove mint leaves.
Pour the mixture into an ice cream maker and churn for 25 minutes. Transfer to a freezer-safe container and freeze for 4 hours.
For the granita, blend the cubed watermelon and lime juice until smooth. Pour into a shallow dish and freeze for 1 hour. Use a fork to scrape the mixture and create flakes, then freeze again for 30 minutes.
Serve the mint ice cream topped with salted watermelon granita.
Notes:
For added complexity, sprinkle a tiny pinch of salt over the granita before serving. Fresh mint can be packed tightly for a more intense flavor

Ingredients:
– 2 cups fresh strawberries, hulled and sliced
– 1 cup granulated sugar
– 1 vanilla bean, split and seeds scraped
– 2 cups heavy cream
– 1 cup whole milk
– 6 large egg yolks
Directions:
1. Start by tossing your fresh strawberries into a saucepan along with the sugar and the fragrant vanilla bean seeds. Set it over medium heat and let them mingle until the strawberries soften and the sugar dissolves beautifully. Once it’s all mixed up, take it off the heat and allow it to cool—your kitchen will smell heavenly!
2. In another saucepan, gently heat the heavy cream and whole milk until it just starts to simmer. The creamy goodness will make your mouth water. Once it simmers, remove it from the heat and set it aside.
3. Grab a bowl and whisk the egg yolks until they’re nice and smooth. Now, the fun part! Gradually pour that warm cream mixture into the bowl with the yolks while whisking constantly. You’re creating a luscious custard base!
4. Pour the custard back into the saucepan and cook it over low heat, stirring constantly until it thickens enough to coat the back of a spoon. Be patient—it’s worth it!
5. Strain the custard into a bowl to get rid of any lumps, then let it cool down. Once it’s cool enough, pop it in the fridge to chill until it’s cold and dreamy.
6. Now comes the best part: churning! Pour the custard into your ice cream maker and churn according to the manufacturer’s instructions. When it’s almost done, add in that gorgeous strawberry mixture to swirl in all that fruity goodness.
7. Finally, transfer the ice cream to a container and freeze it until it’s firm. Once frozen, scoop, serve, and savor every delicious bite of your homemade treat! Enjoy!

 Ingredients:
 5 Carrots – Packed with beta-carotene for glowing skin .
 8 Celery Ribs – A natural detoxifier and hydration booster .
 1 Cucumber – Keeps you refreshed and cool .
 1 Beetroot – Great for cleansing and boosting stamina .
 1/4 Lemon – Adds a zesty vitamin C kick .
 1-inch Ginger – Perfect for digestion and anti-inflammatory benefits .
—
 Instructions:
1. Prep Your Ingredients:
 Peel the carrots, beetroot, and cucumber if they’re not organic.
 Wash the celery and all other ingredients thoroughly.
 Chop everything into smaller pieces for easier juicing.
2. Juice It Up:
 Add all the ingredients one by one to your juicer.
 Squeeze the lemon into the mix for a tangy twist.
3. Mix and Serve:
 Stir the juice well to combine all flavors.
 Pour into your favorite glass or mason jar.
4. Optional Garnish:
 Add a sprig of mint or a slice of lemon on the rim for a fancy touch!

Ingredients:
4 boneless, skinless chicken breasts
2 tbsp olive oil
3 garlic cloves, minced
2 cups chicken broth
1 cup heavy cream
8 oz egg noodles
3 tbsp butter
1/4 cup grated Parmesan cheese
Salt and pepper, to taste
Fresh parsley, chopped (optional)
Directions:
Cook Chicken: Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, then cook for 5-6 minutes per side until golden and cooked through. Remove and set aside.
Prepare Noodles: In the same skillet, add garlic and cook until fragrant. Stir in chicken broth and heavy cream, then bring to a simmer. Add egg noodles, cover, and cook until tender (8-10 minutes).
Combine: Stir in butter and Parmesan cheese until melted and creamy. Return chicken to the skillet to heat through.
Serve: Garnish with parsley and serve warm.

Ingredients:

500 g clean and peeled prawns 12 sheets of lasagna pasta 3 tablespoons of butter. 1 small onion, chopped 3 cloves of garlic, minced 1 cup of cream of milk 1 cup of milk 1 cup grated parmesan cheese 1 cup grated mozzarella cheese 1/2 cup ricotta cheese 1/4 cup fresh parsley, chopped Salt and pepper to taste Olive oil

Instructions:

Preheat the oven to 180°C (350°F). Cook lasagna sheets according to package instructions. Hurry up and book. In a large skillet, melt 2 tablespoons of butter and a pinch of olive oil over medium heat. Add the shrimp and cook for 2-3 minutes until pink. Remove the prawns and reserve. In the same skillet, add the remaining butter and saute the onion and garlic until tender. Add the cream and milk, and mix well. Cook on low heat until sauce begins to thicken. Add parmesan, salt and pepper to taste. Cook until the cheese is melted and the sauce is nice and creamy. To assemble lasagna, place a layer of white sauce at the bottom of a baking fountain. Add a layer of lasagna sheets, then a layer of shrimp, some ricotta and chopped parsley. Repeat the process until the source is complete, finishing with a layer of white sauce and mozzarella cheese on top. Bake for 25-30 minutes, or until the top is golden and bubbly.

Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes Calories: 520 kcal | Servings: 6 servings

Ingredients:

– 2 pounds of chicken wings
– 1/3 cup honey
– 1/4 cup lemon juice
– 2 tablespoons olive oil
– 1 teaspoon black pepper
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1/2 teaspoon salt
– Zest of 1 lemon
– Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a medium bowl, mix together honey, lemon juice, olive oil, black pepper, garlic powder, onion powder, salt, and lemon zest.
3. Place the chicken wings in a large bowl. Pour the honey-lemon mixture over the wings and toss to coat well.
4. Arrange the coated wings in a single layer on the prepared baking sheet.
5. Bake in the preheated oven for about 40-45 minutes, turning them halfway through, until they are golden brown and crispy.
6. Once done, let the wings cool for a few minutes. Drizzle with any leftover honey mixture if desired.
7. Garnish with fresh parsley before serving.

Notes:

Feel free to adjust the amount of honey or lemon juice based on how sweet or tangy you like it.
These wings can be served with a side of fresh veggies or your favorite dipping sauce.
Preparation time: 10 minutes | Cooking time: 45 minutes | Total time: 55 minutes | Kcal: Approximately 300 per serving | Servings: 4-6 servings.