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Ingredients:
* 320 grams of high-gluten flour
* 160 grams of low-gluten flour
* 40 grams of fine sugar
* 5 grams of salt
* 20 grams of fresh yeast
* 265 grams of water
* 20 grams of butter

Steps:
1. Mix Ingredients: Combine all ingredients except the butter. Knead until a dough forms, then add the butter and continue kneading until the dough is smooth.

2. Divide Dough: After kneading, divide the dough into equal pieces.

3. Shape Dough: Roll each piece into a round shape. Use a bowl of similar size to make an imprint, then roll up the edges. Use a fork to prick the center.

4. Ferment: Let the dough ferment until it is 1.5 times its original size. While waiting, prepare your toppings. Preheat the oven to 200°C (392°F) for 10 minutes.

5. Add Toppings and Bake: Add your choice of toppings and bake in the oven at 190°C (374°F) for 15 minutes.

You can make multiple pizzas at once. Freeze them and bake in an air fryer or oven whenever you want to enjoy them.

Enjoy your homemade pizza!

INGREDIENTS:
rice
Cooking oil
Onions
Garlic
Curry
Maggi
Thyme
Salt
Meat stock
Liver
Sausage
Carrot
Chicken
Bell peppers (red,yellow,green)
Bonnet pepper
Spices
Salt
Sweet corn
Green peas
Spring onion

Preparation:
Parboil your rice and set aside, then season your chicken and marinate it then put it on fire
In a pot add your cooking oil, onions,garlic stir for a while then add your parboiled rice and curry and stir,add your Maggi,thyme and salt stir and add your chicken stock and warm water and leave to cook.

Now in a pan,add your cooking oil, onions,liver, sausage stir a bit then add your carrot,bell peppers stir for a while then add your spices salt and stir add your sweet corn,green peas then stir and keep.

Now add your veggies and spring onions to your rice and stir and your delicious Friend Rice is ready.

Ingredients:

– 2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1 tsp vanilla extract

Instructions:

1. In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling (around 170°F to 180°F).
2. Remove the mixture from the heat and stir in the vanilla extract. Let it cool to room temperature.
3. Cover the mixture and refrigerate it for at least 2 hours or overnight.
4. Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions.
5. Once the ice cream is churned, transfer it to an airtight container and place it in the freezer to harden for at least 2 hours.
6. Once the ice cream has hardened, scoop and enjoy!

Ingredients:
 1 cup strawberries, hulled
 1 cup cherries, pitted
 1 cup watermelon, cubed
 1/2 cup red apple, chopped (leave the skin on for extra nutrients)
 1/2 cup orange juice (freshly squeezed if possible)
 1/2 cup coconut water (or any liquid of choice)
 1-2 tbsp honey or agave syrup (optional, for added sweetness)
 Ice cubes (optional, for a chilled smoothie)

Ingredients:
* 1 cup frozen pineapple chunks
* 1/2 cup coconut milk
* 1/2 cup Greek yogurt
* 1 tablespoon honey (optional)
* 1/2 teaspoon vanilla extract
* 1/2 cup ice cubes
Directions:
1. Prep Time: 5 minutes
2. Total Time: 5 minutes
3. Servings: 1-2
Let’s Blend Up Some Bliss:
* In a blender, combine frozen pineapple chunks, coconut milk, Greek yogurt, honey (if using), vanilla extract, and ice cubes.
* Blend on high speed until smooth and creamy, scraping down the sides of the blender as needed.
* Taste and adjust sweetness by adding more honey if desired.
* Pour into glasses and garnish with a pineapple wedge or a sprinkle of shredded coconut, if desired.

ALMOND, BANANA, AVOCADO SMOOTHIE WITH HONEY 
Ingredients:
 1 ripe banana
 1/2 ripe avocado
 1 cup almond milk
 1 tablespoon honey
 1/4 cup raw almonds (or 2 tablespoons almond butter)
 Ice cubes (optional)

Ingredients

 

My dears, if you like the recipe please leave a comment!
Base
200 g sugar
1 packet of vanilla sugar
220 g soft butter
300 g flour
1 packet of baking powder
40 g cocoa powder
a little salt
5 eggs
Mascarpone cream
80 g sugar
450 g mascarpone
300 g low-fat quark
2 tbsp lemon juice
2 packets of vanilla sugar
Topping
450 ml water (boiling)
750 g strawberries
2 packets of strawberry-flavored cake glaze

Preparation

1. First, preheat the oven to 185 C and line a baking tray with baking paper.
2. 1 So, mix the butter, sugar, vanilla sugar and a little salt well with the mixer. Then stir in the eggs one at a time, stirring well after each addition.
3. Now mix the flour, cocoa powder and baking powder and sift it onto the dough. Fold in the flour mixture with the dough scraper. Now spread the dough slowly and evenly onto the prepared baking tray using a dough scraper and bake in the preheated oven for around 25 minutes.
4. Now we take the dough out of the oven and let it cool completely.
5. Now mix the mascarpone, 2 packets of vanilla sugar, low-fat quark, 80 g sugar and lemon juice into a cream and spread it onto the well-cooled base.
6. Wash, clean and halve the strawberries. Carefully place them close together on the cream layer and press them in lightly.
7. Now comes the cake glaze: put the cake glaze in a bowl, pour 450 ml of boiling water on top and stir with a whisk for at least two or three minutes.
8. Now spread the cake glaze evenly over the strawberries using a spoon.5. Finally, let the cake glaze set for 40 minutes to 1 hour and then cut the cake into pieces and serve. Tastes excellent! Mix 300g of low-fat curd cheese with 450g of mascarpone, strawberry cake baked in 1 hour
9. Enjoy your meal

Ingredients:

Lasagna:

• 200g lasagne sheets
• 50g butter
• 3 tbsp flour
• 500ml milk
• 250g tomatoes, diced
• 500g minced meat
• 1 red onion, finely chopped
• 1 carrot, grated
• 1 red bell pepper, diced
• 2 cloves of garlic, minced
• Fresh parsley, chopped
• Mozzarella cheese, grated
• Salt, to taste
• Paprika, to taste
• Herbal mixture (such as Italian seasoning), to taste
• Black pepper, to taste

Directions:

Prepare the Meat Sauce:

1. In a large skillet, melt the butter over medium heat.
2. Add the finely chopped red onion, grated carrot, diced red pepper, and minced garlic. Sauté until the vegetables are soft.
3. Add the minced meat to the skillet and cook until browned. Season with salt, black pepper, paprika, and your herbal mixture.
4. Stir in the diced tomatoes and let the mixture simmer for about 15 minutes.

Prepare the Béchamel Sauce:

1. In a saucepan, melt 50g of butter over medium heat.
2. Add 3 tablespoons of flour to the melted butter, stirring constantly to form a roux.
3. Gradually pour in the milk, continuing to stir until the sauce thickens. Season with salt and a pinch of black pepper.

Assemble the Lasagna:

1. Preheat your oven to 180°C (350°F).
2. In a large baking dish, spread a thin layer of the meat sauce on the bottom.
3. Place a layer of lasagne sheets over the sauce.
4. Spread a layer of the meat sauce over the lasagne sheets, followed by a layer of béchamel sauce.
5. Sprinkle grated mozzarella cheese over the béchamel sauce.
6. Repeat the layers until all ingredients are used, finishing with a layer of béchamel sauce topped with mozzarella cheese.

Bake:

1. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
2. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.

Serve:

1. Allow the lasagna to cool for a few minutes before serving. Garnish with chopped fresh parsley.

Serving Suggestions:

• Serve the lasagna with a fresh green salad and garlic bread for a complete meal.
• Pair it with a glass of red wine for an elegant touch.

Cooking Tips:

• Let the lasagna rest for a few minutes before cutting to allow the layers to set.
• Use fresh lasagne sheets for a more tender texture, if available.

Nutritional Benefits:

• This lasagna provides a good balance of protein, carbohydrates, and vegetables.
• Adding more vegetables like spinach or zucchini can enhance the nutritional value.

Dietary Information:

• This recipe contains dairy, gluten, and meat. For a vegetarian version, replace the minced meat with a mix of sautéed mushrooms and spinach.
• To make it gluten-free, use gluten-free lasagne sheets and flour.

Storage:

• Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Why You’ll Love This Recipe:

• This lasagna is rich, creamy, and full of flavor.
• It’s perfect for feeding a crowd and makes great leftovers.
• The combination of the meat sauce, béchamel, and mozzarella creates an irresistible dish.

Ingredients:

 

• • For the Bake:
    • • 3 large eggs
      • 1 tbsp mayonnaise
      • Sea salt, to taste

     

    • • Ground black pepper, to taste
      • 2 medium eggplants (approx. 600g)
      • Olive oil, for brushing

     

    • • 180g (1 1/2 cups) mozzarella cheese, shredded
      • 6–8 cherry tomatoes, halved
      • Oregano, to taste

     

    • • Fresh basil leaves, for garnish
      • 200g (about 4 cups) white bread, cubed
      • 1/2 cup breadcrumbs

     

    • 2 cloves garlic, minced
    • 150g (1 1/4 cups) Tilsiter cheese, shredded

 

• For the Ranch Sauce:
  • • 2 tbsp sour cream
    • 2 tbsp mayonnaise
    • 2 tbsp fresh spring onions, finely chopped

   

  • • Sea salt, to taste
    • 2 cloves garlic, minced
    • A bunch of dill, finely chopped

   

  • 1/2 tsp ground black pepper

Directions:

 

1. 1. Preheat the Oven:
      Preheat your oven to 375°F (190°C).
   2. Prepare the Eggplant:
      • • Slice the eggplants into 1/2-inch thick rounds.
        • Brush both sides with olive oil and season with sea salt and ground black pepper.

       

      • Place the slices on a baking sheet and bake for 15-20 minutes, until tender and lightly browned.
   3. Prepare the Bread Cubes:
      • • Toss cubed white bread with olive oil, minced garlic, and a pinch of sea salt.

       

      • Spread the bread cubes on a baking sheet and toast for about 10 minutes, until golden and crisp.
   4. Assemble the Bake:
      • • In a large bowl, whisk together eggs and mayonnaise. Season with sea salt and black pepper.

       

      • • Grease a baking dish and layer roasted eggplant slices at the bottom.
        • Sprinkle shredded mozzarella evenly over the eggplant.
        • Top with cherry tomato halves, sprinkle oregano, and add fresh basil leaves.

       

      • Add toasted bread cubes, then sprinkle shredded Tilsiter cheese on top.
   5. Bake:
      • • Pour the egg mixture evenly over the assembled dish.

       

      • Sprinkle breadcrumbs on top for a crispy finish.
      • Bake for 20-25 minutes, until cheese is melted and bubbly, and the top is golden brown.

 

1. 1. Prepare the Ranch Sauce:
      • In a small bowl, mix sour cream, mayonnaise, spring onions, minced garlic, dill, sea salt, and black pepper. Combine thoroughly.
   2. Serve:
      • • Allow the bake to cool slightly before serving.

       

      • Drizzle ranch sauce over the bake or serve it on the side.
      • Garnish with basil leaves and extra cherry tomato halves if desired.

Ingredients:

1. 2 cups cooked chicken breast, diced
2. 1 large ripe tomato, chopped
3. 1 red bell pepper, chopped
4. 1/2 red onion, thinly sliced
5. 1 cup fresh parsley, chopped
6. 1 cup kalamata olives, pitted and halved
7. Juice of 1 lemon
8. 2 tablespoons olive oil
9. Salt and pepper, to taste

Instructions:

1. Prepare the Ingredients: In a large mixing bowl, combine the diced chicken, chopped tomatoes, chopped red bell pepper, sliced red onions, and chopped parsley.
2. Add Flavor: Incorporate the kalamata olives into the salad mix, adding a rich flavor and extra texture.
3. Dress the Salad: Drizzle lemon juice and olive oil over the salad. Toss well to ensure all ingredients are evenly coated. Season with salt and pepper according to your taste preferences.
4. Chill and Serve: For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together beautifully.

Serving Suggestions:

• Serve this light chicken salad as a standalone meal or pair it with a side of quinoa or a slice of crusty bread for a more filling meal.

Ingredients

• 1 banana
• 20 g butter
• 1 tablespoon sugar
• 1 egg
• 50 g sugar
• A pinch of salt
• 50 ml vegetable oil
• 150 ml milk
• 8 g vanilla sugar
• 130 g flour
• 20 g cocoa powder
• 8 g baking powder

Instructions

Prepare the Pan

1. Grease the Pan: Start by greasing a pan with 20 g of butter. Ensure the butter is spread evenly to prevent sticking.
2. Sprinkle with Sugar: Sprinkle 1 tablespoon of sugar evenly over the buttered surface. This creates a caramelized base for the bananas.

Slice the Banana

3. Cut the Banana: Slice the banana into even pieces and place them in a single layer on the bottom of the prepared pan. Make sure the slices are evenly distributed.

Make the Batter

4. Whisk Wet Ingredients: In a separate mixing bowl, whisk together 1 egg, 50 g of sugar, and a pinch of salt until well combined.
5. Add Liquids: Stir in 50 ml of vegetable oil, 150 ml of milk, and 8 g of vanilla sugar. Mix until all the ingredients are well incorporated.

Combine Dry Ingredients

6. Mix Dry Ingredients: In another bowl, whisk together 130 g of flour, 20 g of cocoa powder, and 8 g of baking powder. Ensure the mixture is free of lumps.

Combine Wet and Dry Ingredients

7. Mix Batter: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing to ensure the batter remains light and airy.

Cook on the Stovetop

8. Pour Batter: Pour the batter evenly over the banana slices in the prepared pan. Spread it out to cover the bananas completely.
9. Cover and Cook: Cover the pan with a lid and place it over low heat. Cook for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the heat to prevent burning; adjust as necessary.

Serving

10. Cool Slightly: Allow the dessert to cool slightly in the pan before slicing.
11. Serve: Serve warm or at room temperature. You can enjoy it as is, or with a dollop of whipped cream or a scoop of ice cream for extra indulgence.

Tips and Notes

• Pan Size and Heat: The cooking time may vary depending on the size of your pan and the heat of your stovetop. Adjust accordingly and keep an eye on the dessert as it cooks.
• Topping Ideas: For added texture and flavor, consider topping the dessert with nuts, chocolate chips, or a dusting of powdered sugar before serving.
• Storage: Store any leftovers in an airtight container at room temperature for up to 2 days. Reheat gently on the stovetop or in the microwave before serving.

Ingredients

• • 8 potatoes
  • 230 grams (5-6 slices) bacon
  • 40 grams (3 tablespoons) butter

 

• • 3 cloves garlic, minced
  • 150 ml melted butter
  • 1 teaspoon paprika

 

• Salt and black pepper to taste

Directions

1. 1. Prepare the Garlic-Butter Sauce:
      • In a small bowl, combine the melted butter, minced garlic, paprika, salt, and black pepper. Set aside.

 

1. Prepare the Potatoes:
   • • Preheat your oven to 392°F (200°C).
     • Wash and dry the potatoes. Slice each potato halfway through at 1/4-inch intervals, being careful not to cut all the way through. You can place the potato between two wooden spoons to prevent cutting all the way through.
     • Cut the bacon into small pieces that can fit into the slits of the potatoes.

    

2. Assemble the Potatoes:
   • • Insert a piece of bacon into each slit of the potatoes.
     • Brush the potatoes generously with the garlic-butter sauce, making sure to get some sauce into each slit.

    

3. Bake the Potatoes:
   • • Place the potatoes on a baking sheet and cover them with aluminum foil.
     • Bake in the preheated oven for 50 minutes.

    

   • Remove the foil and bake for an additional 10 minutes to allow the potatoes to become crispy.
4. Serve:
   • • Remove the potatoes from the oven and let them cool slightly before serving.

    

   • Enjoy your Bacon-Filled Hasselback Potatoes!

Serving Suggestions

Serve these potatoes as a side dish with your favorite main course, or enjoy them on their own as a hearty snack. They pair well with sour cream, chives, or a sprinkle of cheese.

 

Cooking Tips

• For an extra crispy texture, you can broil the potatoes for the last 2-3 minutes of baking.
• Feel free to experiment with different seasonings, such as adding dried herbs or a pinch of cayenne pepper for a spicy kick.

Nutritional Benefits

Potatoes are a good source of vitamins C and B6, as well as potassium and fiber. The bacon adds protein, and the garlic-butter sauce enhances the flavor with its aromatic qualities.

 

Dietary Information

• Contains dairy (butter) and pork (bacon).
• Can be adapted to be dairy-free by using a plant-based butter alternative.

Storage Tips

Store any leftover potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

 

Why You’ll Love This Recipe

These Bacon-Filled Hasselback Potatoes are not only delicious but also visually appealing with their unique presentation. The combination of crispy edges, tender potato, and savory bacon makes for a satisfying and comforting dish.

 

Conclusion

We hope you enjoy making and eating these Bacon-Filled Hasselback Potatoes as much as we do. Don’t forget to like, subscribe, and share your comments about where you’re watching from. Bon appétit, and happy cooking!

Ingredients

• 1 medium head of cauliflower, cut into florets
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika (or regular paprika)
• 1/2 teaspoon chili powder (optional, for a spicy kick)
• Salt and black pepper, to taste
• 2 tablespoons grated Parmesan cheese (optional, for extra flavor)
• Fresh parsley, chopped for garnish

Preparation

Step 1: Preheat the Oven

• Preheat your oven to 425°F (220°C)and line a baking sheet with parchment paper for easy cleanup.

Step 2: Prepare the Cauliflower

1. Rinse the cauliflower florets under cold water and pat them dry with a clean kitchen towel.
2. Place the florets in a large mixing bowl.

Step 3: Season the Cauliflower

1. Drizzle the cauliflower with olive oil.
2. Sprinkle with garlic powder, paprika, chili powder (if using), salt, and pepper.
3. Toss the cauliflower to coat evenly with the seasonings.

Step 4: Roast the Cauliflower

1. Spread the seasoned cauliflower in a single layer on the prepared baking sheet.
2. Roast in the preheated oven for 25-30 minutes, flipping halfway through to ensure even browning.

Step 5: Add Parmesan (Optional)

• In the last 5 minutes of roasting, sprinkle the cauliflower with grated Parmesan cheese for a crispy, cheesy finish.

Step 6: Garnish and Serve

1. Remove the roasted cauliflower from the oven and transfer it to a serving dish.
2. Garnish with chopped fresh parsleyfor a pop of color and flavor.

Tips for Perfect Roasted Cauliflower

1. Dry the Cauliflower: Ensure the florets are completely dry before roasting for maximum crispiness.
2. Don’t Overcrowd the Pan: Spread the cauliflower out in a single layer to allow proper browning.
3. Customize the Spices: Experiment with curry powder, cumin, or Italian seasoning for different flavor profiles.
4. Roast at High Heat: A hot oven ensures the cauliflower gets crispy without becoming soggy.

Why This Recipe Works

Roasting cauliflower brings out its natural sweetness and nutty flavor while creating a crispy texture. The blend of spices and optional Parmesan cheese adds depth, making it an irresistible dish for all ages.

Serving Suggestions

• Pair with grilled chicken, fish, or steak for a complete meal.
• Add to a grain bowl or salad for extra crunch.
• Serve with a yogurt or tahini dip as a healthy snack.

Storage and Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm in the oven or air fryer at 375°F (190°C) to restore crispiness.

Conclusion

This Crispy Roasted Cauliflower is a simple yet flavorful dish that’s perfect for any occasion. Whether you’re looking for a healthy snack, a side dish, or a light meal, this recipe is sure to become a household favorite.

Enjoy!