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  • Air Fryer Omelette

    Air Fryer Omelette

    Ingredients

    • 2 eggs
    • 1 tablespoon tomato (chopped)
    • 1 tablespoon onion (chopped)
    • 1 green chilli (chopped)
    • 1 garlic clove (minced/finely chopped)
    • Salt and pepper to taste

    Instructions

    • Take a mixing bowl, crack the eggs add all the tomatoes, onion, garlic, chilli, salt, and, pepper.
    • Mix them well until well combined.
    • Take any cake pan/ovenproof pan and grease them with some oil to avoid sticking. Place the pan into the air fryer basket.
    • And preheat your air fryer at 160C/320F for 5 minutes.
    • Transfer the egg mixture to the cake pan.
    • Cook the air fryer omelette at 160C/320F for 10 minutes. If you want to add cheese to the omelette you can add it halfway through the cooking process.
    • Remove the omelette from the cake pan with a spatula.
    • Serve a delicious air fryer omelette and enjoy your breakfast.
  • The moment I saw this recipe, I had a hunch it would be great. And I wasn’t wrong! It’s so tasty!

    The moment I saw this recipe, I had a hunch it would be great. And I wasn’t wrong! It’s so tasty!

    Ingredients
    1 pound ground beef
    1 pound ground pork
    1 small onion, finely chopped
    1/2 cup breadcrumbs
    1/4 cup milk
    1 egg
    1 teaspoon salt
    1/2 teaspoon black pepper
    1 teaspoon garlic powder
    8 medium potatoes, peeled and cubed
    1 cup sour cream
    1/2 cup milk
    1 cup shredded cheddar cheese
    4 slices bacon, cooked and crumbled
    2 green onions, finely chopped
    Directions
    Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
    In a large bowl, combine ground beef, ground pork, chopped onion, breadcrumbs, 1/4 cup milk, egg, salt, black pepper, and garlic powder. Mix until well combined.
    Press the meat mixture evenly into the bottom of the prepared baking dish to form a layer. Bake in the preheated oven for 25 minutes.
    Meanwhile, place peeled and cubed potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15-20 minutes. Drain well.
    In a medium bowl, mash the potatoes. Add sour cream, 1/2 cup milk, and mix until creamy. Adjust the seasoning with salt to taste.
    Spread the mashed potatoes evenly over the baked meatloaf layer in the casserole dish.
    Sprinkle shredded cheddar cheese evenly over the mashed potatoes.
    Top with cooked and crumbled bacon and chopped green onions.
    Return the casserole to the oven and bake for another 20 minutes, or until the cheese is melted and bubbly.
    Let the casserole sit for a few minutes before serving. Enjoy!
  • Easy Hamburger Potato Casserol

    Easy Hamburger Potato Casserol

    Ingredients :

    1 pound ground beef

    4-5 medium potatoes, thinly sliced

    1 small chopped onion

    2 cups of shredded cheddar cheese

    1 can Cream of Mushroom (10.5 oz)

    1/2 cup of milk

    Salt and black pepper to taste

    Optional: garlic powder or other seasonings

    Instructions :

    Preheat your oven to 350°F (175°C).

    Browning ground beef with chopped onions in a pan, season with salt and pepper.

    Layer the potato slices in a greased stew dish.

    Spread the beef and baked onions over the potatoes.

    In a bowl, mix the cream of mushroom soup with milk and pour this mixture over the stew.

    Top of Shredded Cheddar Cheese.

    Cover with foil and bake for 45 minutes, then remove foil and bake for another 15 minutes, or until cheese is bubbly and potatoes are tender.

    Perfect for: a comforting, all-in-one meal for busy weeknights.

  • Lemon Mascarpone Tart Recipe

    Lemon Mascarpone Tart Recipe

    Lemon Mascarpone Tart Recipe

    Table of Contents

    Ingredients

    For the Lemon Filling:

     

      • 2 eggs
      • 120 g (4 oz) sugar
      • 10 g (0.35 oz) vanilla sugar

     

      • 60 g (2 oz) cornstarch
      • 500 ml (17 fl oz) milk
      • Grated peel of 1 lemon

     

    • Juice of 1 lemon
    • 90 g (3 oz) mascarpone cheese

    For the Crust:

     

      • 320 g (11.5 oz) flour
      • 140 g (5 oz) butter, at room temperature
      • 1 egg

     

      • 120 g (4 oz) sugar
      • Grated peel of 1 lemon
      • A pinch of salt

    For Decoration:

    • 1 teaspoon powdered sugar

    Directions

    1. Prepare the Lemon Filling:

      • In a medium saucepan, whisk together eggs, sugar, vanilla sugar, and cornstarch until smooth.
      • Gradually add the milk while stirring constantly.

     

      • Add the grated lemon peel and lemon juice to the mixture.
      • Cook over medium heat, stirring constantly, until the mixture thickens.
      • Remove from heat and allow to cool slightly. Stir in the mascarpone cheese until smooth and creamy.

    2. Prepare the Crust:

      • In a large mixing bowl, combine flour, butter, egg, sugar, grated lemon peel, and a pinch of salt.
      • Mix until a soft dough forms.

     

    • Divide the dough, reserving 1/3 for the topping. Wrap both portions in plastic wrap and refrigerate for 15 minutes.

    3. Assemble the Tart:

      • Preheat your oven to 180°C (355°F).

     

      • Roll out 2/3 of the dough and press it into a 24 cm (9.5-inch) tart mold, covering the bottom and sides evenly.
      • Pour the lemon filling into the prepared crust.
      • Roll out the reserved 1/3 of the dough and cut it into strips. Arrange the strips in a lattice pattern over the filling.
    See also  Apple Cinnamon Oatmeal Pancakes

    4. Bake the Tart:

      • Bake in the preheated oven for 35 minutes or until the crust is golden brown.
      • Remove from the oven and let cool completely.

    5. Decorate and Serve:

    • Dust the tart with powdered sugar before serving.

    Serving Suggestions

     

      • Serve chilled or at room temperature.
      • Pair with a cup of tea or coffee for a refreshing afternoon treat.
      • Add a dollop of whipped cream or a few fresh berries for extra indulgence.

    Cooking Tips

      • Stir the filling constantly while cooking to prevent lumps.
      • Chill the dough for easier handling and a flakier crust.

     

    • Use a springform pan for easier tart removal.

    Nutritional Benefits

      • Lemon adds vitamin C and antioxidants.

     

    • Mascarpone provides protein and a creamy texture.
    • Eggs and milk are excellent sources of calcium and protein.

    Dietary Information

     

    • Contains gluten, dairy, and eggs; not suitable for those with allergies.

    Nutritional Facts (Per Slice)

      • Calories: ~300

     

      • Protein: 5 g
      • Carbohydrates: 30 g
      • Fat: 16 g

     

    • Fiber: 1 g
    • Sugar: 18 g

    Storage

     

    • Refrigerate: Store in an airtight container for up to 3 days.
    • Freeze: Freeze individual slices for up to 1 month. Defrost in the refrigerator before serving.
  • Moist Orange Coconut Cake

    Moist Orange Coconut Cake

    Moist Orange Coconut Cake

    Table of Contents

    Ingredients:

      • 1 medium orange (for zest and juice)

     

      • 1 cup of sugar (200g)
      • 2 medium eggs
      • ~ 1/2 cup of vegetable oil (120ml)

     

      • 3 tablespoons of desiccated coconut (20g)
      • ~ 1 and 3/4 cup of all-purpose flour (180-200g)
      • 1 tablespoon of baking powder (16g)

     

    • 1 cup of orange juice (250ml)

    Optional garnish:

      • Extra desiccated coconut for sprinkling

     

    • 1 orange slice for decoration

    How to Make It:

      1. Prepare the Orange: Start by washing the orange thoroughly, then zest it using a fine grater. Set the zest aside for later. Next, cut the orange in half and juice it to yield about 1 cup (250 ml) of fresh orange juice. If you don’t have enough juice from one orange, you can supplement with store-bought juice.

     

      1. Preheat the oven: Preheat your oven to 180°C (350°F). Grease and flour a cake pan (preferably a round or loaf pan, about 20-22 cm in diameter), or line it with parchment paper to prevent sticking.
      2. Mix the Wet Ingredients: In a large mixing bowl, beat the eggs and sugar together until light and fluffy, about 3-4 minutes. This step incorporates air into the mixture, giving the cake a lighter texture. Slowly add the vegetable oil while continuing to beat the mixture, followed by the orange zest. The orange zest will infuse the batter with a strong citrus aroma.
      3. Add the Coconut: Stir in the desiccated coconut, mixing well to distribute it evenly throughout the batter. The coconut adds a subtle tropical flavor and texture to the cake.

     

      1. Combine the Dry Ingredients: In a separate bowl, sift the all-purpose flour and baking powder together. This helps to remove any lumps and ensures even distribution of the baking powder in the batter. Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or whisk to avoid overmixing. You want the batter to remain light and airy.
      2. Incorporate the Orange Juice: Slowly pour the orange juice into the batter, stirring gently until fully combined. The orange juice not only enhances the flavor but also keeps the cake moist. The batter should be smooth and slightly thick.
      3. Bake the Cake: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Place the cake in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. If the cake starts to brown too quickly, cover it loosely with aluminum foil during the last 10-15 minutes of baking.
    See also  Crispy Sesame Banana Cookies

     

    1. Cool and Garnish: Once the cake is fully baked, remove it from the oven and allow it to cool in the pan for 10-15 minutes. Transfer the cake to a wire rack to cool completely. For garnish, sprinkle some extra desiccated coconut over the top and place a slice of orange in the center for a decorative touch.
  • Vegetable and Cheese Casserole

    Vegetable and Cheese Casserole

    Vegetable and Cheese Casserole

    Table of Contents

    Ingredients

      • 400 g (14 oz) broccoli, cut into florets
      • 1 onion, chopped
      • 2 cloves of garlic, minced
      • 1 carrot, sliced
      • 200 g (7 oz) peppers, chopped
      • 200 g (7 oz) mushrooms, sliced
      • Salt, to taste
      • Pepper, to taste
      • Oregano, to taste
      • 4 eggs
      • 200 ml (3/4 cup) cream (20%)
      • 100 g (1 cup) mozzarella cheese, grated
      • Olive oil, for cooking

     

    Directions

          • Heat a little olive oil in a large skillet over medium heat.
          • Add chopped onion and sauté until translucent, about 3-4 minutes.
          • Stir in minced garlic and cook for 1 minute until fragrant
    • .Prepare the Vegetables:
      • Prepare the Egg Mixture:
          • In a mixing bowl, whisk together eggs and cream until smooth.
          • Stir in grated mozzarella cheese and season with a pinch of salt and pepper.

         

      • Assemble the Casserole:
          • Preheat your oven to 180°C (350°F).
          • Lightly grease a baking dish with olive oil.

         

        • Transfer the cooked vegetables to the prepared baking dish and spread them evenly.
        • Pour the egg and cream mixture over the vegetables, ensuring it covers them completely.
    • Bake the Casserole:
      • Place the dish in the preheated oven and bake for 20-25 minutes, or until the egg mixture is set and the top is golden and bubbly.
    • Serve:
        • Let the casserole cool for 5 minutes before serving.

       

      • Slice and serve warm as a main dish or side.

    5 Serving Suggestions

      • Pair with a fresh green salad for a light and balanced meal.

     

      • Serve alongside crusty bread or garlic toast.
      • Add a dollop of sour cream or Greek yogurt for a creamy complement.
      • Pair with grilled chicken or fish for a protein-rich meal.
    • Enjoy with a side of roasted potatoes or rice.

    Cooking Tips

      • Cut the vegetables into uniform sizes to ensure even cooking.
      • Use fresh mozzarella for a richer, creamier texture.

     

      • For added flavor, sprinkle Parmesan cheese on top before baking.
      • Substitute heavy cream with half-and-half for a lighter option.
      • Add a pinch of red pepper flakes for a touch of heat.

     

    Nutritional Benefits

      • Broccoli: High in fiber, vitamins C and K, and antioxidants.
      • Eggs: Provide high-quality protein and essential nutrients.
      • Mushrooms: Rich in B vitamins and low in calories.

     

    • Carrots: Packed with beta-carotene, supporting eye health.
    • Cheese and Cream: Add calcium and healthy fats.

    Dietary Information

      • Vegetarian-Friendly: Contains no meat products.
      • Low-Carb: Suitable for low-carb diets.
      • Gluten-Free: Naturally free of gluten without modifications.
      • Customizable: Easily adaptable with different vegetables or cheeses.

    Nutritional Facts (Per Serving)

      • Calories: ~240
      • Protein: 12 g
      • Carbohydrates: 10 g

     

      • Fat: 18 g
      • Fiber: 2 g
      • Sodium: ~300 mg

     

    Storage

      • Refrigeration: Store leftovers in an airtight container for up to 3 days.
      • Freezing: Freeze portions for up to 1 month. Thaw overnight in the fridge before reheating.
      • Reheating: Warm in the oven at 180°C (350°F) or microwave until heated through.
  • Indulgent Goodness: Homemade Sugar-Free Energy Bars

    Indulgent Goodness: Homemade Sugar-Free Energy Bars

    Sugar-Free Energy Bars

    Table of Contents

    Ingredients:

    • 1 cup (80g) rolled oats
    • 3/4 cup (100g) raisins
    • 3/4 cup (80g) walnuts, roughly chopped
    • 100g (3.5 oz) dried apricots, chopped
    • 1 medium ripe banana, mashed
    • 100g (3.5 oz) dark chocolate (without added sugar), chopped
    • 1 teaspoon coconut oil (or oil of your choice)

    Instructions:

    Preheat the Oven:

    1. Preheat your oven to 180°C (360°F). Line a baking dish or tray with parchment paper.

    Mix the Ingredients:

    1. In a large mixing bowl, combine the rolled oats, raisins, walnuts, and dried apricots.
    2. Stir in the mashed banana until everything is well mixed and the mixture starts to stick together.

    Form the Bars:

    1. Transfer the mixture to the prepared baking dish. Press it down firmly into an even layer to help the bars stick together after baking.

    Bake:

    1. Place the baking dish in the preheated oven and bake for 20 minutes, or until the edges start to turn golden brown.

    Prepare the Chocolate Topping:

    1. While the bars are baking, melt the dark chocolate with the coconut oil. You can do this in a microwave in short bursts of 20 seconds, stirring in between, or use a double boiler on the stove.

    Add Chocolate Layer:

    1. Once the bars are done, remove them from the oven and while still warm, pour the melted chocolate over the top, spreading it out to cover the surface evenly.

    Refrigerate:

    1. Allow the chocolate to set at room temperature, then place the bars in the refrigerator for 20-30 minutes to firm up the chocolate and make the bars easier to cut.
    See also  air fryer shrimp deviled eggs

    Cut and Serve:

    1. Once chilled, remove the bars from the refrigerator and lift them out of the dish using the edges of the parchment paper.
    2. Cut into desired sizes and shapes.

    Storage:

    1. Store the bars in an airtight container in the refrigerator. They can also be wrapped individually for on-the-go snacks.

    Tips:

    • Use ripe bananas for natural sweetness and proper binding.
    • Customize with your favorite nuts and dried fruits.
    • Toast oats and nuts for a crunchier texture if desired.

    Serving Suggestions:

    Enjoy these Homemade Sugar-Free Energy Bars as a quick breakfast option, a midday snack, or a post-workout refuel. Pair them with a cup of tea or coffee for a satisfying treat.

    Cooking Tips:

    • Ensure the banana is ripe for natural sweetness and better binding of the ingredients.
    • Customize the bars with your favorite nuts, dried fruits, or seeds for added texture and flavor.
    • Press the mixture firmly into the baking dish to create cohesive bars.
  • Coconut Peanut Oatmeal Bars

    Coconut Peanut Oatmeal Bars

    Coconut Peanut Oatmeal Bars

    Table of Contents

    Ingredients

     

      • 100 g (3.5 oz) oatmeal
      • 1/3 tsp baking powder
      • 30 g (1 oz) coconut flakes

     

      • 2 tbsp maple syrup
      • 2 tbsp coconut oil, melted
      • 40 g (1.4 oz) peanuts, chopped

     

    • 50 g (1.7 oz) apple, finely chopped (optional)

    Directions

    Step 1: Preheat the Oven

     

    • Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.

    Step 2: Mix the Dry Ingredients

      • In a large bowl, combine oatmeal, baking powder, coconut flakes, and chopped peanuts.

    Step 3: Add the Wet Ingredients

      • Stir in the melted coconut oil and maple syrup.
      • Mix well until all the ingredients are evenly combined.

    Step 4: Add the Apple (Optional)

    • If using, fold in the finely chopped apple for a hint of natural sweetness and moisture.

    Step 5: Shape and Bake

     

    • Transfer the mixture to the prepared baking tray. Press down firmly to create an even layer.
    • Bake in the preheated oven for 18–20 minutes or until golden brown.

    Step 6: Cool and Cut

     

    • Remove from the oven and let cool completely in the tray.
    • Once cooled, cut into bars or squares.

    5 Serving Suggestions

     

      • Enjoy with a cup of coffee or tea for a quick breakfast.
      • Pair with a dollop of Greek yogurt for a protein-packed snack.
      • Add to a lunchbox for a healthy treat.

     

    • Serve as a post-workout energy boost.
    • Drizzle with melted dark chocolate for a dessert-like twist.

    Cooking Tips

     

      • Use rolled oats for a chewier texture or quick oats for softer bars.
      • Swap maple syrup with honey or agave syrup if preferred.
      • Add a pinch of cinnamon or nutmeg for extra flavor.
    See also  Lemon Zucchini Bread Recipe

     

    • Store in an airtight container to keep the bars fresh for up to a week.
    • Freeze individual bars for a grab-and-go snack option.

    Nutritional Benefits

     

      • Oats: High in fiber, supporting digestion and heart health.
      • Coconut Flakes: Provide healthy fats and a tropical flavor.
      • Peanuts: Offer protein and essential nutrients.

     

    • Maple Syrup: A natural sweetener with antioxidants.

    Dietary Information

      • Vegetarian and dairy-free.

     

    • Can be made vegan by ensuring all ingredients are vegan-friendly.

    Nutritional Facts (Per Bar)

      • Calories: 150

     

      • Protein: 3 g
      • Carbohydrates: 15 g
      • Fat: 8 g

     

    • Fiber: 2 g
    • Sugar: 5 g
  • No-Oven Italian Pie: A 12-Spoon Miracle Recipe

    No-Oven Italian Pie: A 12-Spoon Miracle Recipe

    No-Oven Italian Pie: A 12-Spoon Miracle Recipe

    Table of Contents

    Ingredients

    For the Pie

    • Eggs: 3 large, room temperature
    • Sugar: 12 tablespoons (approximately 140g)
    • Milk: 12 tablespoons (100-120ml), room temperature
    • Vegetable oil: 12 tablespoons (100-120ml), refined
    • Flour: 12 tablespoons with a small heap (approximately 240g)
    • Baking powder: 1 tablespoon
    • Lemon: 1 (zest and juice of half)
    • Salt: 1 pinch

    For Finishing

    • Powdered sugar for dusting
    • Additional vegetable oil for greasing

    Step-by-Step Instructions

    Preparation (10 minutes)

    1. Prepare your pan:
    • Use a 22-24cm diameter frying pan (22cm preferred)
    • Cut parchment paper to fit bottom
    • Grease pan and parchment thoroughly
    1. Prepare lemon:
    • Grate zest (yellow part only)
    • Squeeze juice from half the lemon

    Making the Batter (15 minutes)

    1. Start with eggs:
    • Break 3 room temperature eggs into a bowl
    • Add pinch of salt
    • Add 12 tablespoons sugar (not heaping)
    • Whisk 3-5 minutes until light and fluffy
    1. Add wet ingredients:
    • Pour in 12 tablespoons room temperature milk
    • Add 12 tablespoons refined vegetable oil
    • Mix well after each addition
    • Add lemon zest and juice of half lemon
    • Whisk to combine
    1. Add dry ingredients:
    • Sift 12 slightly heaped tablespoons flour
    • Add baking powder
    • Whisk until smooth (batter should be flowing)

    Baking Process (30-40 minutes)

    1. Prepare pan:
    • Place parchment on bottom
    • Grease thoroughly
    • Pour in batter
    1. Cook on stovetop:
    • Use lowest heat setting
    • Place pan in center of burner
    • Cover with lid
    • Wipe condensation from lid occasionally
    • Cook 20-30 minutes
    1. Flip pie:
    • Cover with parchment and plate
    • Carefully flip
    • Return to pan with new parchment
    • Cook additional 7-10 minutes
    • Test with toothpick for doneness
    See also  Tropical Delight: Fruity Tapioca Jelly Drink

    Nutritional Information (per serving)

    • Calories: 285
    • Protein: 5g
    • Carbohydrates: 35g
    • Fat: 15g
    • Sugar: 18g
    • Fiber: 1g

    Pro Cooking Tips and Tricks

    1. Temperature Control:
    • Maintain lowest possible heat
    • Center pan on burner
    • Check bottom frequently for even browning
    1. Ingredient Temperature:
    • Room temperature eggs for more volume
    • Room temperature milk for better mixing
    • Consistent tablespoon measurements
    1. Texture Success:
    • Whisk eggs and sugar thoroughly
    • Sift dry ingredients
    • Don’t overmix after adding flour

    Variations and Substitutions

    1. Flavoring Options:
    • Replace lemon with vanilla sugar
    • Add orange zest instead of lemon
    • Include ground cinnamon
    • Add vanilla extract
    1. Serving Suggestions:
    • Dust with powdered sugar
    • Split and fill with cream
    • Serve with fresh berries
    • Add whipped cream
    1. Pan Options:
    • 22cm pan for taller pie
    • 24cm pan for thinner pie
    • Non-stick or well-seasoned regular pan
  • Lemon Crème Fraîche Cake with Lemon Syrup

    Lemon Crème Fraîche Cake with Lemon Syrup

    Lemon Crème Fraîche Cake with Lemon Syrup

    Table of Contents

    Ingredients

    For the Cake

      • Butter: 150 g (2/3 cup), softened
      • Salt: a pinch
      • Sugar: 150 g (3/4 cup)
      • Lemon Zest: from 2 lemons
      • Eggs: 3
      • Fluid Crème Fraîche: 150 ml (2/3 cup)
    • Flour: 250 g (2 cups)
    • Baking Powder: 11 g (approximately 2 1/4 tsp)

    For the Lemon Syrup

      • Water: 2 tbsp
    • Lemon Juice: 2 tbsp (from 1 lemon)
    • Sugar: 2 tbsp

    Directions

    Prepare the Cake Batter

    1. Cream Butter and Sugar:
        • In a mixing bowl, beat the softened butter with a pinch of salt until smooth.

       

      • Add the sugar and lemon zest, and mix until light and fluffy.
    2. Add Eggs and Crème Fraîche:
        • Add the eggs one at a time, mixing well after each addition.

       

      • Pour in the crème fraîche and mix until fully incorporated.
    3. Add Dry Ingredients:
        • Sift in the flour and baking powder, then fold gently into the wet mixture until just combined.

       

    Bake the Cake

    1. Prepare the Pan and Bake:
        • Preheat your oven to 180°C (350°F).
        • Grease a cake pan with butter and pour in the batter, spreading it evenly.

       

      • Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted into the center comes out clean.

    Prepare the Lemon Syrup

    1. Make the Syrup:
        • In a small saucepan, combine 2 tbsp of water, 2 tbsp of lemon juice, and 2 tbsp of sugar.

       

      • Heat over low heat, stirring until the sugar dissolves. Remove from heat.

    Finish and Serve

    1. Add Syrup and Serve:
        • While the cake is still warm, drizzle the lemon syrup over the top, allowing it to soak in for extra moisture and flavor.

       

      • Allow the cake to cool before slicing and serving.

    Serving Suggestions

      • Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
      • Garnish with lemon slices or a sprinkle of powdered sugar for a decorative touch.
      • Pair with a hot cup of tea or coffee.
      • Add fresh berries on the side for added color and flavor.
    • Serve as a light dessert or a refreshing snack.

    Cooking Tips

      • Use freshly grated lemon zest for the best flavor.
      • Ensure all ingredients are at room temperature for even mixing.
      • Be gentle when folding in the flour to avoid overmixing, which can make the cake dense.
      • Adjust the sweetness of the syrup to taste by adding more or less sugar.
      • For extra lemon flavor, add a bit of lemon zest to the syrup.

    Nutritional Benefits

      • Lemons: High in vitamin C and antioxidants.
      • Crème Fraîche: Adds calcium and a creamy texture.
      • Eggs: Provide protein and essential vitamins.

    Dietary Information

      • Vegetarian: Contains no meat or fish.
      • Nut-Free: Safe for those with nut allergies.
      • Dairy-Free Option: Substitute crème fraîche and butter with dairy-free alternatives.

    Nutritional Facts (Per Serving Estimate)

      • Calories: ~250 kcal
      • Carbohydrates: 30 g
      • Fat: 12 g
    • Protein: 4 g
    • Fiber: 1 g

    Storage

      • Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
    • This cake also freezes well; wrap tightly and freeze for up to a month. Thaw at room temperature before serving.
  • Broccoli Cheddar Chicken Rollups

    Broccoli Cheddar Chicken Rollups

    Broccoli Cheddar Chicken Rollups

    Ingredients:

    • 4 boneless, skinless chicken breasts
    • 1 cup steamed broccoli florets (fresh or frozen)
    • 1 cup shredded cheddar cheese
    • 1/2 cup plain Greek yogurt
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • Salt and pepper, to taste
    • 1 tablespoon olive oil (for searing)
    • 1/2 cup breadcrumbs (optional, for topping)
    • 1/2 teaspoon dried thyme (optional)

     

    Instructions:

    Prepare the chicken:

    • Preheat your oven to 375°F (190°C).
    • Slice a pocket into each chicken breast (or butterfly if thick).

     

    Make the filling:

    In a bowl, combine the steamed broccoli, shredded cheddar cheese, Greek yogurt, garlic powder, onion powder, salt, and pepper. Mix well until smooth and creamy.

     

    Stuff the chicken:

    Stuff each chicken breast with the broccoli and Greek yogurt mixture, making sure to pack it tightly. Secure the chicken with toothpicks if necessary.

     

    Sear the chicken:

    Heat the olive oil in a skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes on each side until golden brown.

     

    Bake the chicken:

    Transfer the seared chicken breasts to a baking dish. If desired, sprinkle breadcrumbs and thyme on top for added texture.

    Bake for 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F or 74°C).

     

    Serve:

    Allow the chicken to rest for a few minutes. Remove the toothpicks and slice into the rollups to serve.

    The Greek yogurt will provide a creamy texture with a slightly tangy flavor, complementing the richness of the cheddar and broccoli. Enjoy!

     

    Let me know if you’d like more adjustments or variations!

  • Golden Herbed Mushroom Tarts

    Golden Herbed Mushroom Tarts

    Golden Herbed Mushroom Tarts

     

    Must express something to keep getting my recipes ❤️

    Full recipe

    Mediterranean Mushroom Tarts with Greek Yogurt

     

    Yields: 4 tarts

    Prep time: 20 minutes

    Cook time: 20-25 minutes

     

    Ingredients:

    • 1 sheet of puff pastry, thawed
    • 1 tablespoon olive oil
    • 1 pound cremini mushrooms, sliced
    • 1/4 cup chopped onion
    • 2 cloves garlic, minced
    • 1/4 cup dry white wine
    • 1/4 cup plain Greek yogurt
    • 1/4 cup grated Parmesan cheese
    • 1/4 teaspoon dried oregano
    • Salt and pepper to taste
    • 1 egg, beaten

     

    Instructions:

     

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

    Prepare the mushrooms: Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook1 for 1 minute more. Add mushrooms and cook until tender and most of the liquid has evaporated, about 10 minutes. Season with salt and pepper.

    Make the filling: Add white wine to the skillet and cook until reduced by half. Stir in Greek yogurt, Parmesan cheese, and oregano. Cook until slightly thickened, about 2 minutes. Remove from heat and let cool slightly.

    Assemble the tarts: Cut the puff pastry sheet into 4 squares. Place each square on the prepared baking sheet. Spoon the mushroom mixture evenly onto the pastry squares, leaving a 1/2-inch border.

    Brush and bake: Brush the edges of the pastry with beaten egg. Bake for 20-25 minutes, or until the pastry is golden brown and puffed.

    Serve: Let the tarts cool slightly before serving. Garnish with fresh oregano sprigs, if desired.

    Mediterranean Touches:

     

    Greek Yogurt: Substituting heavy cream with Greek yogurt adds a tangy, creamy element that is characteristic of Mediterranean cuisine. It also makes the tarts lighter.

    Oregano: This herb is widely used in Mediterranean cooking and adds a savory flavor to the tarts.

    White Wine: Using white wine in the sauce adds a subtle complexity and enhances the savory flavors.

    Enjoy your Mediterranean-inspired Mushroom Tarts!

  • Butternut Squash, Feta, and Sage Tart

    Butternut Squash, Feta, and Sage Tart

    Butternut Squash, Feta, and Sage Tart

    Ingredients:

     

    • 1 small butternut squash (peeled and cubed)
    • 1 tablespoon olive oil
    • 1 teaspoon ground cinnamon
    • 1 sheet puff pastry
    • 1/2 cup crumbled feta cheese
    • 1 tablespoon fresh sage (chopped)
    • 1 egg (for egg wash)
    • Salt and pepper to taste

    Directions:

    1. Preheat the oven to 375°F (190°C).
    2. Toss the cubed butternut squash with olive oil, cinnamon, salt, and pepper. Roast in the oven for 25-30 minutes, or until tender.
    3. Roll out the puff pastry and place it on a baking sheet.
    4. Once the squash is roasted, spread it evenly over the pastry, leaving a small border.
    5. Sprinkle crumbled feta cheese and chopped sage over the squash.
    6. Brush the edges of the pastry with the beaten egg.
    7. Bake for 20-25 minutes or until the pastry is golden and crisp.

    Serve warm as a savory snack or side dish.

  • Basil pesto CAPRESE STUFFED AVOCADO drizzled

    Basil pesto CAPRESE STUFFED AVOCADO drizzled

    Basil pesto CAPRESE STUFFED AVOCADO drizzled with balsamic glaze makes an incredible light lunch or snack!

    Recipe –>Here’s a recipe for Basil Pesto Caprese Stuffed Avocado:

     

    Yields: 2 servings

    Prep time: 15 minutes

     

    Ingredients:

     

    • 2 ripe avocados, halved and pitted
    • 1/4 cup fresh basil pesto
    • 1/4 cup cherry tomatoes, halved
    • 1/4 cup fresh mozzarella pearls, halved
    • 1 tablespoon balsamic glaze
    • Salt and pepper to taste

     

    Instructions:

     

    1. Prepare the avocados:Slice a thin layer off the bottom of each avocado half to create a stable base.
    2. Scoop out some avocado:Using a spoon, gently scoop out a small amount of avocado flesh from each half, leaving a cavity.
    3. Add pesto: Spoon 1-2 tablespoons of basil pesto into each avocado half.
    4. Layer with tomatoes and mozzarella: Arrange cherry tomato halves and mozzarella pearls on top of the pesto.
    5. Drizzle with balsamic glaze: Drizzle each avocado half with balsamic glaze.
    6. Season and serve: Season with salt and pepper to taste. Serve immediately.

     

    Tips:

     

    1. Use high-quality, fresh basil pesto for the best flavor.
    2. If you don’t have fresh mozzarella pearls, you can use regular mozzarella cheese, cut into small pieces.
    3. For a vegetarian option, use vegan mozzarella and pesto.
    4. You can add a sprinkle of dried oregano or red pepper flakes for extra flavor.
    5. This recipe can be easily doubled or tripled to serve more people.
    6. Enjoy your delicious and refreshing Basil Pesto Caprese Stuffed Avocado!
  • Chicken and Broccoli Baked Alfredo

    Chicken and Broccoli Baked Alfredo

    Chicken and Broccoli Baked Alfredo

     

    ✅Ingredients:

     

    • 1 pound rigatoni pasta
    • 1 rotisserie chicken, meat shredded
    • 2 cups of creamy Alfredo sauce
    • 1 1/2 cups fresh broccoli florets
    • 1 cup mozzarella cheese, freshly shredded
    • 1/2 cup grated Parmesan cheese
    • Salt and freshly ground black pepper, to taste
    • 1 tablespoon garlic powder

     

    ✅Instructions:

     

    1. Start by preheating your oven to 350°F (175°C).
    2. Cook the rigatoni in a large pot of boiling salted water until it is slightly less cooked than al dente, about 3-4 minutes less than the package directions.
    3. Add the broccoli florets to the pasta during the last 3 minutes of cooking to soften slightly.
    4. Drain the pasta and broccoli well and transfer them to a 9×13-inch baking dish.
    5. To the baking dish, add the shredded chicken, Alfredo sauce, garlic powder, salt, and pepper. Stir everything together to distribute the ingredients evenly.
    6. Sprinkle the top with the shredded mozzarella and grated Parmesan cheeses.
    7. Bake in the preheated oven, uncovered, for about 25 minutes, or until the cheese on top is melted and golden.
    8. Allow the dish to cool for a few minutes before serving to let the flavors meld together.

    Prep Time:15 mins |

    Total Time: 40 mins |

    Servings: 6