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Ingredients:
1 tablespoon olive oil
1 tablespoon butter
1 onion, finely diced
1 carrot, peeled and finely diced
1 rib celery, finely diced
Salt
Black pepper
4 cloves garlic, pressed through garlic press
1 pound ground beef (85/15 ratio lean to fat)
1 ½ teaspoons Italian seasoning
½ teaspoon white pepper
1 tablespoon tomato paste
2 tablespoons Worcestershire sauce
3 level tablespoons all-purpose flour
1 ¼ cups beef stock or broth
1 medium russet potato, peeled and diced into ¼ -½ inch cubes
2 teaspoons fresh thyme leaves, plus extra for garnish
1 tablespoon finely chopped parsley
¼ cup green peas
2 (17.3 ounce) packages puff pastry sheets, frozen
1 egg, whisked for egg wash
Flaky salt, optional garnish

Methods:
Begin by gathering and prepping all of your ingredients (except for the puff pastry sheets—keep those frozen) according to the ingredients list above.
Place a large, deep skillet or Dutch oven oven medium-high heat, and add the butter and the olive oil. Once the butter is melted, add in the onion, carrot, celery, plus a couple of good pinches of salt and pepper, and saute the veggies for a few minutes until just softened.
Add in the garlic, and once aromatic, add in the ground beef along with the Italian seasoning, the white pepper plus a couple more pinches of salt and pepper, and use your spoon or spatula to crumble the beef into a fine consistency, cooking it for a few minutes until no longer pink.
Next, add in the tomato paste along with the Worcestershire sauce and stir that into the beef mixture, then sprinkle in the flour and stir that in to blend well.
Add in the beef stock or broth, followed by the diced potato, and stir to combine. Cover the pan and allow the filling to gently simmer just until the potatoes are tender and the sauce thickened, roughly 25-35 minutes.
To finish the filling, add the thyme leaves, the chopped parsley and the peas, and stir to combine. Check to see if any additional salt or pepper is needed, and allow the beef filling to completely cool.

Ingredients

For the Dough:

• • 10 g dry yeast
  • 10 g sugar

• • 200 ml warm water
  • 200 ml warm milk
  • 100 ml vegetable oil

• 650 g all-purpose flour
• 8 g salt

For the Filling:

• • 100 g cheese (grated, such as cheddar or gouda)

• • 3 medium onions (chopped)
  • 1 tablespoon butter
  • 1 teaspoon salt

• • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon chili powder (optional, for heat)

• ½ teaspoon black pepper

Steps to Make Savory Onion Cake

1. 1. Prepare the Yeast Dough:
      • • In a large mixing bowl, combine the dry yeast, sugar, 200 ml of warm water, and 200 ml of warm milk. Stir everything well until the yeast and sugar dissolve. Let the mixture sit for about 5 minutes until it becomes foamy and bubbly, indicating the yeast is activated.
        • Once the yeast is ready, add 100 ml of vegetable oil to the mixture and stir to combine.

       

      • In a separate bowl, sift 650 g of flour and mix in 8 g of salt.
      • Gradually add the flour and salt mixture to the wet ingredients, using a spatula to mix until a dough forms. The dough will be soft and slightly sticky at this stage.

1. 1. Knead the Dough:
      • • Sprinkle a clean surface with flour and transfer the dough onto it.
        • Knead the dough with your hands for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, but be careful not to over-flour it, as this can make the dough tough.
        • Once the dough is smooth, shape it into a ball.

       

   2. Let the Dough Rise:
      • • Grease a large bowl with vegetable oil and place the dough ball inside. Turn the dough to coat it lightly with oil to prevent sticking.
        • Cover the bowl with cling film or a damp kitchen towel and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.

       

   3. Prepare the Onion Filling:
      • • While the dough is rising, prepare the filling. Heat a tablespoon of butter in a large skillet over medium heat.
        • Add the chopped onions to the skillet and sauté them until they become soft and translucent, about 8-10 minutes. Stir frequently to prevent burning.

       

      • Season the onions with 1 teaspoon of salt, 1 teaspoon of ground cumin, 1 teaspoon of paprika, ½ teaspoon of chili powder (optional), and ½ teaspoon of black pepper. Continue to cook for another 2-3 minutes until the onions are fragrant and lightly caramelized.
      • Once the onions are cooked, remove the skillet from the heat and allow the filling to cool slightly.

1. 1. Grate the Cheese:
      • While the onion mixture is cooling, grate 100 g of cheese and set it aside. The cheese will add a delicious creamy layer to the onion cake.
   2. Assemble the Onion Cake:
      • • After the dough has risen, punch it down to release the air and transfer it back to a floured surface.

       

      • Roll the dough out into a large rectangle or round shape, depending on your preferred cake form, to about 1 cm thickness.
      • Spread the sautéed onion mixture evenly over the surface of the dough, leaving a small border around the edges. Sprinkle the grated cheese over the onion filling.

1. Shape the Cake:
   • • Carefully roll the dough from one side to the other (like a jelly roll) to enclose the filling, or fold it over in layers if you prefer a layered cake.
     • Once rolled or folded, transfer the cake onto a greased or parchment-lined baking tray.
     • Allow the assembled cake to rest for 10-15 minutes while you preheat the oven to 225°C (425°F).

    

2. Bake the Onion Cake:
   • • Place the cake in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and the dough is fully cooked through.
     • Check the cake after 10 minutes and, if necessary, cover it with foil to prevent the top from browning too quickly.

    

3. Serve the Onion Cake:
   • Once the cake is baked, remove it from the oven and let it cool slightly before slicing.
   • Serve warm, garnished with fresh parsley if desired. It pairs well with a green salad or a dollop of sour cream for added richness.

Ingredients:

• Dough: 500 g (store-bought or homemade)
• Apples: 2 medium, peeled and diced
• Sugar: 20 g
• Cinnamon: 5 g (about 1 teaspoon)
• Egg: 1 large
• Lemon Juice: From 1 lemon
• Strawberry Puree: 100 g (optional, for serving)
• Powdered Sugar: For dusting
• Black Tea: For serving (optional)

Directions:

1. Preheat your oven to 180 °C (350 °F).
2. In a mixing bowl, combine the diced apples, sugar, cinnamon, and lemon juice. Set aside to allow the flavors to meld.
3. Roll out the dough to fit your baking dish and line the bottom.
4. Spread the apple mixture evenly over the dough.
5. Beat the egg and brush it over the exposed dough edges for a golden finish.
6. Bake in the preheated oven for 30-40 minutes, or until the dough is golden brown and the apples are tender.
7. While the cake bakes, prepare the strawberry puree by blending fresh or frozen strawberries until smooth.
8. Once the cake is done, let it cool for a few minutes before dusting with powdered sugar.
9. Serve warm with a drizzle of strawberry puree and a side of black tea.

Serving Suggestions:

• Enjoy this cake warm, dusted with powdered sugar and drizzled with strawberry puree.
• Pair it with a cup of black tea for a cozy afternoon treat.
• Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert.

Cooking Tips:

• For added texture, consider mixing in chopped nuts such as walnuts or pecans.
• If you prefer a less sweet cake, reduce the sugar to taste.
• Experiment with different spices like nutmeg or allspice to customize the flavor.

Nutritional Benefits:

• Apples are a great source of fiber and vitamin C, promoting digestive health and immune function.
• Cinnamon is known for its anti-inflammatory properties and can help regulate blood sugar levels.
• Strawberries are rich in antioxidants and vitamin C, supporting overall health.

Dietary Information:

• Vegetarian: Yes
• Nut-Free: Yes (unless nuts are added as optional)
• Gluten-Free Option: Use gluten-free dough.

Nutritional Facts (per serving, based on 10 servings):

• Calories: 150
• Protein: 3g
• Fat: 5g
• Carbohydrates: 25g
• Fiber: 2g
• Sugar: 8g

Storage:

• Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
• To freeze, wrap tightly in plastic wrap and foil; it can be stored for up to 3 months. Thaw in the refrigerator before serving.

Ingredients:

• • 3 ripe bananas, mashed with a fork
  • ½ cup butter (1 stick) at room temperature
  • 3/4 cup white sugar (or use 1 scant cup of honey)

• • 2 eggs, room temperature
  • 1 ½ cups all-purpose flour
  • 1 tsp baking soda

• • ½ tsp salt
  • ½ tsp real vanilla extract
  • 1 cup walnuts, toasted and coarsely chopped

• ½ cup raisins

Directions:

1. Preheat the Oven:
   • • Preheat your oven to 350°F (175°C).

    

   • Grease a 9×5 inch loaf pan with butter or cooking spray.
2. Prepare the Bananas:
   • • In a bowl, mash the ripe bananas with a fork until smooth. Set aside.

    

3. Mix the Wet Ingredients:
   • • In a large mixing bowl, cream the butter and sugar (or honey) together until light and fluffy.
     • Add the eggs one at a time, beating well after each addition.

    

   • Stir in the mashed bananas and vanilla extract until well combined.
4. Combine Dry Ingredients:
   • • In a separate bowl, whisk together the flour, baking soda, and salt.

    

5. Mix Together:
   • • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
     • Fold in the toasted walnuts and raisins.

    

6. Bake:
   • • Pour the batter into the prepared loaf pan and smooth the top.
     • Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

    

7. Cool:
   • • Remove from the oven and let the banana bread cool in the pan for about 10 minutes.
     • Transfer the bread to a wire rack to cool completely before slicing.

    

Serving Suggestions:

• • Enjoy warm with a pat of butter.

• Serve with a side of fresh fruit or a dollop of yogurt for breakfast.
• Pair with a cup of coffee or tea for an afternoon snack.

Cooking Tips:

• • Use ripe bananas with brown spots for the best flavor and sweetness.
  • To toast walnuts, spread them on a baking sheet and bake at 350°F (175°C) for about 8-10 minutes, stirring occasionally.
  • Ensure the eggs and butter are at room temperature for easier mixing and a better texture.

Nutritional Benefits:

• • Bananas: Provide potassium, fiber, and natural sweetness.
  • Walnuts: Rich in omega-3 fatty acids, protein, and antioxidants.

• Raisins: Add natural sweetness and are a good source of iron.

Dietary Information:

• • Contains dairy, eggs, and nuts.

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

Storage:

• • Store any leftover banana bread in an airtight container at room temperature for up to 3 days.

• For longer storage, wrap the bread tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.

 Ingredients
2 pounds fresh peaches, peeled, pitted, and chopped 
1 cup white sugar 
1 pint half-and-half cream 
1 can (14 oz) sweetened condensed milk 
1 can (12 oz) evaporated milk 
1 tsp vanilla extract 
2 cups whole milk (or as needed) 

 Directions
 Prepare the Peaches:
Dice the fresh peaches and mix them with the sugar in a bowl. Let them sit to allow the sugar to draw out the peach juices.

 Mix the Cream Base:
In a separate bowl, whisk together the half-and-half, sweetened condensed milk, evaporated milk, and vanilla extract. Stir in the peach and sugar mixture and mix everything until well combined.

 Prepare for Freezing:
Pour the mixture into an ice cream freezer container. Add whole milk, enough to reach the fill line (about 2 cups).

 Freeze the Ice Cream:
Follow the manufacturer’s instructions for your ice cream maker to freeze the mixture.

 Tip for Faster Freezing:
Pre-cool the ice cream container before adding the mixture to help it freeze faster and achieve a firmer texture.

 Notes:
This recipe is versatile! Feel free to swap peaches for other fruits like strawberries, blackberries, raspberries, bananas, or blueberries for different flavor combinations! Enjoy your homemade, creamy ice cream! 

 Time Breakdown:
Prep Time: 15 minutes
Freeze Time: As per manufacturer’s instructions

 Ingredients:

For the Frappuccino:
 1 cup fresh or frozen strawberries
 1 cup milk (dairy or non-dairy)
 ½ cup vanilla ice cream
 1 tablespoon granulated sugar (adjust to taste)
 ½ teaspoon vanilla extract
 1 cup ice cubes

For the Toppings:
 Whipped cream
 Strawberry syrup
 Fresh strawberry slices (for garnish)

 Directions:

 Blend the Frappuccino:
 Combine the strawberries, milk, vanilla ice cream, sugar, vanilla extract, and ice cubes in a blender.
 Blend until smooth and creamy. Adjust sweetness by adding more sugar if needed.

 Prepare the Glass:
 Drizzle strawberry syrup along the inside of a tall glass for a decorative swirl effect.

 Assemble:
 Pour the blended frappuccino into the prepared glass.
 Top with a generous swirl of whipped cream.
 Drizzle with extra strawberry syrup and garnish with fresh strawberry slices.

 Serve:
 Serve immediately with a straw and enjoy this cool, refreshing treat!

 Storage:
 Best enjoyed fresh. If needed, refrigerate for up to 1 hour and re-blend before serving.
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Kcal: 250 kcal per serving
Servings: 1

 A dreamy and refreshing drink perfect for warm days!