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  • Potato lasagna with chicken

    Potato lasagna with chicken

    Potato lasagna with chicken

    Table of Contents

    Ingredients:

    2 tablespoons olive oil

    1 chopped onion

    2 crushed garlic cloves

    450g cooked and shredded chicken

    1 cup tomato sauce (tea)

    1 cup of cream cheese (200g)

    Salt, black pepper and chopped parsley to taste

    500g peeled potato

    olive oil for greasing

    400g grated provolone cheese for sprinkling

    Method of preparation

    In a pan, over medium heat, heat the oil and fry the onion and garlic for 4 minutes.

    Add the chicken, sauce and sauté for 3 minutes.

    Add the cottage cheese, salt, pepper, green smell and mix. Cut the potatoes into slices

    slices on a mandolin and soak in water until ready to use.

    In a greased medium refractory, intersperse layers of stew, potato, stew and

    of cheese, ending in cheese.

    Bake in preheated oven for 30 minutes or until browned. Remove and serve.

  • Just take GROUND BEEF and POTATOES! You’ll be surprised how easy it is!

    Just take GROUND BEEF and POTATOES! You’ll be surprised how easy it is!

    Just take GROUND BEEF and POTATOES! You’ll be surprised how easy it is!

    Table of Contents

    Ingredients:

    For the ground beef mixture:

    800 grams ground beef

    1 tablespoon olive oil

    1 onion, chopped

    2 cloves garlic, minced

    1 bell pepper, chopped (optional)

    1 teaspoon dried oregano

    1 teaspoon paprika

    Salt and freshly ground black pepper to taste

    400 grams chopped tomatoes

    100 ml water

    2 bay leaves

    For the potato topping:

    1 kg potatoes, peeled and quartered

    1/2 cup milk (or vegetable broth for a vegan option)

    25 grams butter

    Salt and freshly ground black pepper to taste

    100 g shredded mozzarella cheese (optional)

    Instructions:

    Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit).

    Make the ground beef mixture: Heat the olive oil in a large pot or Dutch oven over medium heat.

    Add the chopped onion and cook until softened, about 5 minutes. Stir in the ground beef and cook until browned, breaking it up with a spoon as it cooks.

    Add the chopped garlic, bell pepper (if using), oregano, and paprika to the pot.

    Cook for an additional minute, stirring constantly, to allow the flavors to meld.

    Pour in the chopped tomatoes, water, and bay leaves.

    Season with salt and black pepper to taste. Bring to a simmer and cook for 15-20 minutes, or until the sauce has thickened slightly.

    While the meat mixture simmers, prepare the potato topping: In a large pot, cover the potatoes with water and bring to a boil.

    Cook for 15-20 minutes, or until the potatoes are fork-tender. Drain the potatoes and return them to the pot.

    See also  Spanish-Inspired Lasagna with Red Wine and Leeks

    Mash the potatoes with a potato masher or hand mixer. Add the milk or vegetable broth and butter. Season with salt and black pepper to taste.

    Transfer the ground beef mixture to a baking dish. Top with the mashed potatoes, spreading them evenly to cover the meat mixture completely.

    (Optional) Sprinkle the shredded mozzarella cheese over the top of the mashed potatoes.

    Bake for 20-25 minutes, or until the topping is golden brown and bubbly.

    Let the shepherd’s pie cool for slightly before serving.

    Tips:

    You can use any type of ground meat you like for this recipe, such as ground lamb, ground turkey, or even ground sausage.

    If you don’t have fresh bell pepper, you can omit it from the recipe.

    Leftovers can be stored in an airtight container in the refrigerator for up to 3 days

  • Quick No-Knead Whole meal Bread

    Quick No-Knead Whole meal Bread

    Quick No-Knead Whole meal Bread

    Table of Contents

     

    Ingredients

      • 400 ml warm water
      • 2 tablespoons apple cider vinegar
      • 13 g dry yeast (about 1 tablespoon)

     

      • 200 g wholemeal flour (1 2/3 cups)
      • 300 g bread flour (2 1/2 cups)
      • 2 teaspoons salt (12 g)

     

      • 20 ml olive oil (1 1/3 tablespoons)
      • 1 tablespoon sesame seeds (optional)
      • 1 tablespoon black cumin seeds (optional)

     

    Directions

      1. Prepare the Dough:
        • In a large steel pot or glass bowl, mix warm water, apple cider vinegar, and dry yeast. Stir until the yeast is dissolved.
      2. Add Dry Ingredients:
          • Add the wholemeal flour, bread flour, and salt to the yeast mixture. Stir with a spatula or spoon until combined; no kneading is required.

         

      3. Incorporate Olive Oil:
        • Pour in the olive oil and mix until the dough absorbs it fully. The dough will be sticky, which is normal.

     

      1. Shape the Dough:
        • Sprinkle a little flour on top of the dough to make it easier to handle. Transfer the dough to a 24 cm (9.5-inch) pan lined with baking paper. Use a small saucepan to gently press the dough into shape.
      2. Add Toppings:
          • Spray or sprinkle water onto the surface of the dough, which helps create a crispy crust. Spread the dough evenly in the pan and sprinkle with sesame and black cumin seeds if using. Make a few shallow scratches or cuts on the surface for decoration.

         

      3. Bake:
        • Place the pan in a cold oven (do not preheat) and bake at 200°C (392°F) for 50-55 minutes until the bread is golden brown with a crispy crust.

     

    1. Cool and Serve:
      • Remove from the oven and let the bread cool slightly before slicing. Enjoy warm or at room temperature.

    Serving Suggestions

      • Pair with soups, salads, or simply enjoy with butter and jam for breakfast.

     

    • This bread makes excellent sandwiches or toast.

    Cooking Tips

      • Use Fresh Yeast: Ensure your yeast is active by checking the expiration date. If in doubt, let it sit in warm water with a pinch of sugar for 5 minutes to see if it foams.
      • Adjust Flour as Needed: Depending on the humidity and flour type, you might need a bit more or less. The dough should be sticky but manageable.

     

    • Add Seeds or Nuts: Customize with sunflower seeds, pumpkin seeds, or chopped nuts for added texture.

    Nutritional Benefits

      • Wholemeal Flour: Adds fiber and nutrients, making this bread healthier and more filling.
      • Olive Oil: A source of healthy fats, adding richness and moisture to the bread.

     

    Dietary Information

    • Vegan-Friendly: This bread contains no animal products.
    • Low-Sugar: Contains only natural sugars from the flour, making it suitable for low-sugar diets.

    Nutritional Facts (per slice, approximately 12 slices per loaf)

      • Calories: 150

     

      • Protein: 4 g
      • Carbohydrates: 25 g
      • Fat: 4 g

     

    Storage Tips

    • Room Temperature: Store in a bread box or sealed bag at room temperature for up to 3 days.
    • Freezing: Wrap in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
  • Crispy Baked Chickpea Patties

    Crispy Baked Chickpea Patties

    Crispy Baked Chickpea Patties

    Table of Contents

    Ingredients

    For the Chickpea Patties:

      • Chickpeas (cooked) – 1 can (240 g | 9 oz | 1½ cups)
      • Ground flaxseed – 3 tablespoons
      • Paprika – ½ teaspoon
      • Garlic powder – ¼ teaspoon
      • Baking powder – 1 teaspoon
      • Oil – 1 tablespoon (olive or vegetable oil)
      • Salt – to taste
    • Vegetable oil spray – for baking

    Step-by-Step Instructions

    1. Prepare the Chickpea Mixture:

      • Drain and rinse the chickpeas: Start by draining and rinsing 1 can of chickpeas (240 g). This helps remove any excess sodium or preservatives from the canning liquid.
      • Mash the chickpeas: Place the chickpeas in a large bowl and mash them using a fork or potato masher. You can leave some texture, so the patties have a bit of bite, or mash them completely for a smoother consistency.

    2. Add Flaxseed and Seasoning:

    • Prepare the flaxseed mixture: In a small bowl, combine 3 tablespoons of ground flaxseed with 6 tablespoons of water. Stir well and let the mixture sit for about 5-10 minutes until it thickens. This will act as a binder for the patties, similar to how eggs work in traditional recipes.
    • Season the chickpeas: Add the thickened flaxseed mixture to the mashed chickpeas. Then, season with ½ teaspoon of paprika, ¼ teaspoon of garlic powder, 1 teaspoon of baking powder, 1 tablespoon of oil, and salt to taste. Stir the mixture until all ingredients are well combined.

    3. Form the Patties:

      • Shape the patties: Using your hands, take about 2 tablespoons of the chickpea mixture and shape it into small, round patties. You should be able to form 6-8 patties, depending on the size.
    • Place on a baking sheet: Line a baking sheet with parchment paper or lightly grease it with vegetable oil spray. Place the chickpea patties on the prepared sheet, ensuring they are spaced apart.

    4. Bake the Patties:

      • Preheat the oven: Preheat your oven to 200°C (400°F).
      • Bake the patties: Spray the tops of the patties lightly with vegetable oil spray to help them crisp up in the oven. Bake for 20-25 minutes, flipping halfway through, until the patties are golden brown and crispy on both sides.
    • Cool slightly: Once baked, remove the patties from the oven and allow them to cool slightly before serving. This helps them firm up and hold their shape.
    See also  Pineapple and Apple Puff Pastry Tart with Cinnamon and Pomegranate

    Cooking Tips

      • Don’t Overmash: Leaving some chunks of chickpeas in the mixture will give your patties a nice texture and prevent them from becoming too mushy.
      • Add Extra Flavor: Feel free to add more spices or herbs like cumin, coriander, or fresh parsley to the chickpea mixture for added flavor. You can also mix in finely diced vegetables like onions or bell peppers for more texture.
    • Pan-Frying Option: If you prefer a crisper exterior, you can pan-fry the patties in a skillet with a small amount of oil instead of baking them. Cook them for 3-4 minutes on each side until golden and crispy.
    • Serving Ideas: These chickpea patties are versatile and can be enjoyed in many ways. Serve them in pita bread with a dollop of hummus, on top of a fresh salad, or as a burger with your favorite toppings.

    Storage

      • Refrigeration: Store any leftover patties in an airtight container in the refrigerator for up to 3-4 days. Reheat them in the oven or on a skillet to restore their crispy texture before serving.
    • Freezing: The patties freeze well. After baking, allow them to cool completely, then place them in a freezer-safe container or bag. They can be frozen for up to 2 months. When ready to eat, thaw them overnight in the refrigerator and reheat in the oven until warmed through and crispy.
  • Cheesy Potato Sticks: Crispy, Golden, and Irresistibly Delicious

    Cheesy Potato Sticks: Crispy, Golden, and Irresistibly Delicious

    Cheesy Potato Sticks: Crispy, Golden, and Irresistibly Delicious

    Table of Contents

    Ingredients:

      • 400 grams of potatoes
      • 90 grams of cheddar or Edam cheese (to taste)
    • 90 grams of cornstarch
    • 1/4 teaspoon salt (if needed)

    Instructions:

    1. Boil Potatoes:

      • Start by peeling and boiling 400 grams of potatoes in a pot of water until they are soft and can be easily mashed. This should take about 15-20 minutes, depending on the size of the potato pieces.
    • Drain the water and let the potatoes cool slightly.

    2. Mash Potatoes:

    • Once the potatoes have cooled a bit, place them in a bowl and mash thoroughly until they are smooth and free of lumps. You can use a potato masher or fork to do this.

    3. Add Salt:

      • Taste the mashed potatoes, and if needed, add 1/4 teaspoon of salt to enhance the flavor. This step can be adjusted based on the saltiness of the cheese you are using.

    4. Add Cheese:

    • Grate 90 grams of cheddar or Edam cheese and mix it into the mashed potatoes. The cheese will add a rich, savory flavor to the mixture.

    5. Add Cornstarch:

    • Add 90 grams of cornstarch to the potato and cheese mixture. Cornstarch helps to bind the ingredients together and gives the sticks a light, crispy texture.
    See also  CRISPY CHICKEN STRIPS

    6. Mix Together:

      • Mix all the ingredients until they are well combined and a smooth dough forms. The dough should be soft and pliable, but not sticky. If it’s too sticky, you can add a little more cornstarch.

    7. Prepare Plastic:

    • Place a piece of plastic wrap or parchment paper on a flat surface. This will make it easier to shape and cut the dough without sticking.

    8. Flatten Dough:

    • Place the dough onto the plastic wrap and flatten it out to your desired thickness. For best results, aim for about 1/4 inch thick. You can use a rolling pin or just press it down with your hands.

    9. Heat Oil:

      • In a frying pan, heat coconut oil over medium to low heat. The ideal temperature is around 170°C (338°F). The oil should be hot enough to fry the sticks to a golden brown, but not so hot that it burns them.

    10. Cut Sticks:

    • Once the dough is flattened, use a knife or pizza cutter to cut it into stick shapes. You can make them as long or short as you like, but try to keep them even so they fry uniformly.

    11. Fry Sticks:

    • Carefully place the cut sticks into the hot oil and fry them until they are golden brown. Make sure to fry them evenly on all sides, flipping them as needed. This should take about 2-3 minutes per side.

    12. Drain Oil:

      • Once the sticks are golden and crispy, remove them from the pan and place them on a paper towel to drain any excess oil.
    See also  Soft and Fluffy Cinnamon-Walnut Rolls with Cream Cheese Frosting

    Serve:

    Enjoy your delicious, crispy Cheesy Potato Sticks! Serve them warm with your favorite dipping sauce, such as ketchup, spicy mayo, or garlic aioli.

  • Vegan Broccoli and Quinoa Cakes

    Vegan Broccoli and Quinoa Cakes

    If you’re looking for a hearty, wholesome, and delicious vegan dish, these quinoa and broccoli patties are the answer! Packed with plant-based protein, fiber, and loads of flavor, they’re perfect for meal prep, a quick lunch, or as a side dish at dinner. Plus, they’re so versatile—pair them with your favorite sauces or salads for a meal that satisfies on every level.

    Why You’ll Love These Patties?

    • Healthy Ingredients: Made with nutrient-dense quinoa, fresh broccoli, and simple seasonings, this dish is a guilt-free pleasure.
    • Easy to Make: With minimal prep and just a handful of ingredients, these patties come together in no time.
    • Kid-Friendly: Even picky eaters will love these crispy, golden patties.

    Ingredients

    For the Patties:

    • 1 cup cooked quinoa (white, red, or tricolor)
    • 1 cup steamed broccoli, finely chopped
    • 1/4 cup bread crumbs (or gluten-free option)
    • 1/4 cup all-purpose flour (or chickpea flour for extra protein)
    • 1/4 cup finely chopped onion
    • 2 garlic cloves, minced
    • 2 tbsp nutritional yeast (optional, for a cheesy flavor)
    • 1 tsp paprika
    • 1/2 tsp salt
    • 1/4 tsp black pepper
    • 2 tbsp olive oil (for frying, or use an air fryer for an oil-free option)

    Optional Sauces for Serving:

    • Vegan mayo or aioli
    • Tahini drizzle
    • Spicy sriracha sauce

    Directions

    1. Prepare the Quinoa and Broccoli

    • Cook quinoa according to package instructions and set aside to cool.
    • Steam the broccoli florets until tender but not mushy (about 5 minutes). Chop them finely.

    2. Mix the Ingredients

    • In a large bowl, combine cooked quinoa, chopped broccoli, bread crumbs, flour, onion, garlic, nutritional yeast, paprika, salt, and pepper. Mix until the ingredients come together to form a sticky dough.

    3. Shape the Patties

    • Scoop about 2 tablespoons of the mixture into your hands and form a small patty (about 2 inches in diameter). Repeat with the remaining mixture.

    4. Cook the Patties

    • Pan-Fry: Heat olive oil in a non-stick skillet over medium heat. Cook each patty for 3-4 minutes on each side until golden brown and crispy.
    • Air Fryer: Preheat your air fryer to 375°F (190°C). Spray the basket with a bit of oil, then place the patties in a single layer. Air fry for 8-10 minutes, flipping halfway through.

    5. Serve and Enjoy

    • Serve hot with your favorite dipping sauce or as part of a salad bowl.

    Pro Tips

    • Binding Issues? If the mixture feels too crumbly, add a tablespoon of water or a flaxseed “egg” (1 tbsp flaxseed meal mixed with 2.5 tbsp water).
    • Make It Spicy: Add a pinch of cayenne pepper or chili flakes for a kick.
    • Batch Cooking: These patties freeze beautifully! Store cooked patties in an airtight container for up to 3 months. Reheat in the oven or air fryer for best results.

    Nutritional Information (Per Patty)

    • Calories: ~90
    • Protein: 4g
    • Carbs: 10g
    • Fat: 3g
    • Fiber: 2g

    (Note: Nutritional values are approximate and may vary based on exact ingredients used.)

    Serving Suggestions

    • Burger Style: Serve in a toasted bun with lettuce, tomato, and vegan mayo for a satisfying burger alternative.
    • Salad Topper: Crumble the patties over a fresh green salad for a protein boost.
    • Snack Platter: Pair with veggie sticks, hummus, and olives for a Mediterranean-inspired snack board.

    Final Thoughts

    These quinoa and broccoli patties are more than just a meal—they’re a testament to how simple, wholesome ingredients can come together to create something truly delicious. Whether you’re meal prepping for the week or looking to impress guests with a vegan dish, this recipe has got you covered.

  • Baked Cottage Cheese Eggs

    Baked Cottage Cheese Eggs

    Things needed:

    Lays: 6 big eggs

    Cottage About 450 grams (about 2 cups) of cheese

    One cup (about approximately 100 grams) of grated sharp cheddar cheese

    Grated 1/4 cup of parmesan cheese (

    Flour: 1/4 cup, or around 30 grams

    Melted butter, 2 tablespoons (or 30 milliliters)

    One teaspoon (about five milliliters) of baking powder

    Sal: half a teaspoon (2.5 milliliters)

    For 1/4 cup (or approximately 25 grams) of chopped green onions

    For the garnish, chop some fresh parsley.

    Optional garnish: red pepper flakes

    Eggs with Baked Cottage Cheese

    Eggs with Baked Cottage Cheese

    What to do:

    Heat up and get ready:

    Begin by preheating the oven to 350°F (175℃). Slightly coat a baking dish that measures 9 by 9 inches.

    Combine the base:

    Combine all of the eggs in a large bowl and whisk until combined. Cream together the cottage cheese, cheddar, Parmesan, flour, melted butter, baking powder, and salt.

    Elevate the taste:

    The chopped green onions should be stirred in. Transfer the mixture to the baking dish that has been preheated.

    Transfer the dish to a preheated oven and bake for 35 to 40 minutes, or until the center sets and the top becomes golden.

    Serve with a garnish and let rest for a little while before slicing. If you want, you may top it off with some red pepper flakes and some fresh parsley.

    Have a toasty one.

    Enjoy!

  • Pineapple Juice Cake

    Pineapple Juice Cake

    INGREDIENTS:

    • 1 (15.25-ounce) box yellow or butter cake mix* (I prefer Betty Crocker or Pillsbury – See my note below)

    • 3/4 cup vegetable oil

    • 3/4 cup pineapple juice

    • 4 large eggs

    For the glaze:

    • 2 cups powdered sugar

    • 3/4 cup pineapple juice

    • 4 tablespoons unsalted butter

    DIRECTIONS:

    Preheat the oven to 325°F and grease and flour a 10 to 12-cup Bundt pan.
    Use an electric mixer to combine the cake mix, vegetable oil, pineapple juice, and eggs in a large bowl. Beat about 2 minutes. Pour the batter into the prepared pan.
    Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean and the cake is just starting to pull away from the sides. Allow the cake to start to cool in the pan while you make the glaze.
    In a small sauce pan, combine the powdered sugar, pineapple juice, and butter. Cook over medium-low heat until the butter has melted, stirring frequently.
    Use a skewer or toothpick to poke holes in the cake. Pour the warm glaze over the cake while it is still in the cake pan. It’s going to seem like a lot of glaze, but just keep pouring. Allow to cool for 15 to 20 more minutes, or until the cake is cool and most of the glaze has been absorbed, then invert the cake onto a serving platter.

  • Zucchini, Potato, and Rice Frittata

    Zucchini, Potato, and Rice Frittata

    Zucchini, Potato, and Rice Frittata

    Table of Contents

    Ingredients:

      • Chicken Eggs: 5 eggs
      • Water: 2 glasses (for boiling)
      • Zucchini: 1, diced
      • Salt: 2 teaspoons (or to taste)
      • Potatoes: 2-3, peeled and diced
      • Olive Oil: 3 tablespoons
      • Rice: 1 cup
      • Onion: 1, finely chopped
      • Green Onion: 1-2 stalks, chopped
      • Parsley: 1 tablespoon, chopped
    • Flour: 2 tablespoons

    Directions:

      1. Prepare the Vegetables and Rice:
          • Boil 1 cup of rice in 2 glasses of hot water for 10 minutes, then drain excess liquid.
          • Meanwhile, sauté 1 diced zucchini and 2-3 diced potatoes in 2 tablespoons of olive oil for 3-4 minutes.

         

        • Set aside the sautéed vegetables.
      2. Prepare the Egg Mixture:
          • Boil 3 eggs in water, peel, and chop them into small pieces.

         

        • In a large bowl, beat 2 raw eggs, then mix in 2 tablespoons of flour, salt to taste, chopped onions, green onions, parsley, and the chopped boiled eggs.
      3. Combine and Cook:
          • Add the sautéed zucchini, potatoes, and cooked rice to the egg mixture. Mix well to combine.

         

        • Heat a pan with olive oil and pour the mixture into the pan.
        • Cook the frittata on medium heat for about 5 minutes or until golden and set.
      1. Finish and Serve:
        • Flip or bake in the oven for an additional 5 minutes at 180°C (350°F) until fully cooked through.
        • Slice and serve hot.

    Serving Suggestions:

    • Serve with a side salad or fresh sliced tomatoes for a complete meal.
    • Enjoy with a dollop of sour cream or a sprinkle of grated cheese.
    See also  Quick Crumb Cake Recipe

    Cooking Tips:

      • Use a non-stick pan for easier flipping and even cooking.
    • Add any leftover vegetables you have on hand, such as bell peppers or spinach, for extra flavor and nutrition.

    Nutritional Benefits:

      • Eggs are a great source of protein and essential vitamins like B12 and D.
      • Zucchini is low in calories and high in vitamins, including vitamin A and C.
    • Rice adds carbohydrates for energy, while potatoes contribute fiber and potassium.

    Dietary Information:

      • Vegetarian-friendly, but can be adapted to include your choice of protein like diced chicken or sausage.
      • Gluten-free if you substitute regular flour with a gluten-free option.

    Nutritional Facts (Per Serving):

      • Calories: 280
      • Protein: 9g
      • Carbohydrates: 34g
    • Fat: 10g
    • Fiber: 4g

    Storage:

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

    Easy Homemade Flatbreads

    Easy Homemade Flatbreads

    Table of Contents

    Ingredients

      • 11.5 ounces (320 grams) all-purpose flour or bread flour
      • 1 teaspoon baking powder
      • 1/2 teaspoon salt
      • 5 fluid ounces (150 ml) boiling water
      • 1 egg
      • 1 teaspoon ground red pepper
      • 1 ounce (30 grams) parsley, finely chopped
      • 1 tablespoon olive oil (plus more for greasing and brushing)
      • 1 tablespoon flour
      • Black pepper, to taste
    • 1/4 teaspoon garlic powder

    Directions

      1. Prepare the Dry Ingredients:
          • Place 11.5 ounces (320 grams) of all-purpose flour or bread flour in a bowl.
          • Add 1 teaspoon baking powder and 1/2 teaspoon salt, and stir everything together.

         

      2. Add Wet Ingredients:
          • Pour 5 fluid ounces (150 ml) of boiling water into the flour mixture.
          • Break one egg into the bowl.

         

        • Add 1 teaspoon ground red pepper and finely chopped parsley.
      3. Mix and Knead the Dough:
          • Mix well with a spoon.

         

        • Add 1 tablespoon of olive oil to the dough and knead with your hands. If the dough is too sticky, add some more flour.
      4. Rest the Dough:
          • Grease a baking dish with olive oil.

         

        • Roll the dough into a roll and divide into 8 parts.
        • Roll each piece into a ball and place in the baking dish. Brush with olive oil, cover, and leave to rest for 30 minutes.
      1. Prepare the Garlic Mixture:
        • In a small container, mix 1 tablespoon of olive oil and 1 tablespoon of flour.
        • Add a little black pepper and 1/4 teaspoon garlic powder, and mix everything well.
      1. Shape the Flatbreads:
          • Grease the counter with olive oil and roll out each ball of dough to about 6 inches (15 cm) in diameter.
          • Brush the dough with the garlic mixture.
          • Cut the dough and roll it into a cone shape. Press the edges together and flatten slightly with your hand.

         

        • Repeat these steps with the rest of the dough.
        • Place the prepared dough in a baking dish, cover, and let rest for another 15 minutes.
    1. Roll and Fry the Flatbreads:
        • Roll out each flatbread to 7 inches (18 cm) in diameter with a rolling pin before frying.
        • Heat a frying pan over medium heat and grease it with oil.
        • Place a flatbread in the pan and cook for 2-3 minutes. Brush the top side with oil, then turn it over and cook for another 2 minutes, until golden brown.

       

      • Repeat with the remaining flatbreads.

    Serving Suggestions

      • Serve warm with meat dishes or soups.
    • Enjoy with a side of fresh salad or dips like hummus.

    Cooking Tips

      • Make sure to roll out the dough evenly for even cooking.
      • Adjust the seasoning in the garlic mixture to your taste.

    Nutritional Benefits

    • Parsley: Rich in vitamins A, C, and K, and antioxidants.
    • Olive Oil: Provides healthy fats and adds a rich flavor.

    Dietary Information

      • Vegetarian

    Nutritional Facts (per serving, makes 8 servings)

      • Calories: 180kcal
      • Carbohydrates: 25g
      • Protein: 5g
      • Fat: 7g
      • Saturated Fat: 1g
      • Cholesterol: 35mg
      • Sodium: 150mg
      • Potassium: 80mg
      • Fiber: 1g
      • Sugar: 1g
      • Vitamin A: 200IU
      • Vitamin C: 5mg
    • Calcium: 40mg
    • Iron: 2mg

    Storage

  • Cheesecake with Cherry Confit and Rocher Chocolate Glaze

    Cheesecake with Cherry Confit and Rocher Chocolate Glaze

    Cheesecake with Cherry Confit and Rocher Chocolate Glaze

    Table of Contents

    Ingredients

    For the Cheesecake:

    • 120 g cream
    • Ezoic
    • 100 g sugar
    • or
    • 12 g powdered gelatin + 60 g water12 g sheet gelatin (140 bloom)
    • 300 g cream cheese
    • 1 tsp vanilla paste

    For the Cherry Confit:

      • 100 g cherries
      • 1 tsp sugar
      • 1 tsp cornstarch

    For the Rocher Chocolate Glaze:

      • 250 g chocolate
      • 70 g vegetable oil
      • Crushed nuts or freeze-dried berries (for texture and flavor)

    Step-by-Step Instructions

    Step 1: Prepare the Cheesecake Base

      1. Prepare the gelatin:
          • If using sheet gelatin, soak it in cold water for about 5-10 minutes until soft. Once softened, gently squeeze out the excess water and set aside.
          • If using powdered gelatin, mix it with 60 g of cold water and let it bloom for 5-10 minutes. It will swell and absorb the water, becoming thick.

        Ezoic

      2. Heat the cream and sugar:
        In a small saucepan, combine 120 g of cream and 100 g of sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is warm (do not boil).
      3. Dissolve the gelatin:
        Remove the cream mixture from the heat. Add the soaked or bloomed gelatin and stir until completely dissolved.
      1. Prepare the cream cheese mixture:
        In a large bowl, beat 300 g of cream cheese with a mixer until smooth and creamy. Add 1 teaspoon of vanilla paste and mix until combined.
      2. Combine the mixtures:
        Slowly pour the warm cream and gelatin mixture into the cream cheese, beating continuously until smooth and well combined. The result should be a velvety, creamy cheesecake batter.
      3. Chill the cheesecake:
        Pour the cheesecake mixture into a prepared cake ring or mold, smoothing the top with a spatula. Chill the cheesecake in the refrigerator for at least 4 hours, or until set.

    Step 2: Make the Cherry Confit

      1. Prepare the cherries:
        In a small saucepan, combine 100 g of cherries (pitted and halved) with 1 teaspoon of sugar. Cook over medium heat for about 5-7 minutes, until the cherries release their juices and soften.
      2. Thicken the confit:
        In a small bowl, dissolve 1 teaspoon of cornstarch in a tablespoon of water. Add this mixture to the cherries and cook for another 1-2 minutes, stirring constantly, until the cherry mixture thickens into a jam-like consistency.
      3. Cool the confit:
        Once thickened, remove the confit from the heat and let it cool completely. Set it aside for later assembly.

    Step 3: Prepare the Rocher Chocolate Glaze

      1. Melt the chocolate:
        In a heatproof bowl, melt 250 g of chocolate over a double boiler or in the microwave in 30-second intervals, stirring between each interval, until smooth and fully melted.
      2. Add the oil:
        Stir in 70 g of vegetable oil into the melted chocolate. This will give the glaze a smooth, glossy finish and help it harden with a perfect snap when chilled.
      3. Add texture:
        For a classic Rocher texture, stir in crushed nuts (such as hazelnuts, almonds, or walnuts) or freeze-dried berries into the chocolate glaze. Mix until the added ingredients are evenly distributed throughout the glaze.

    Step 4: Assemble the Cheesecake

      1. Spread the cherry confit:
        Once the cheesecake has set and the confit is cooled, carefully spread the cherry confit over the top of the cheesecake in an even layer. Make sure the confit is evenly distributed.
      2. Glaze the cheesecake:
        After spreading the confit, gently pour the Rocher chocolate glaze over the cheesecake, allowing it to cover the top and drip down the sides for a dramatic effect. The glaze will harden as it cools, creating a crunchy outer shell.
      3. Chill the cheesecake again:
        Place the glazed cheesecake back in the refrigerator for at least 1 hour to allow the glaze to set completely before serving.

    Step 5: Serve

    When ready to serve, remove the cheesecake from the mold or ring carefully, slice it into pieces, and enjoy the combination of creamy cheesecake, tangy cherry, and crunchy chocolate. Garnish with extra nuts, berries, or a dusting of powdered sugar for a beautiful presentation.

    Cooking Tips

      • Cheesecake Consistency: For an ultra-smooth and creamy cheesecake, make sure the cream cheese is at room temperature before mixing. Cold cream cheese can result in lumps in the batter.
    • Gelatin Activation: Always dissolve gelatin in warm (but not boiling) liquid to ensure it activates properly. If the liquid is too hot, the gelatin’s setting properties may be compromised.
    • Glaze Texture: You can customize the texture of the Rocher glaze by using different types of nuts or freeze-dried fruits. For example, hazelnuts provide a classic Ferrero Rocher-like crunch, while freeze-dried raspberries or strawberries add a tangy burst of flavor.
  • The Best Homemade Poppy Seed Milk Bread

    The Best Homemade Poppy Seed Milk Bread

    The Best Homemade Poppy Seed Milk Bread

    Table of Contents

    Ingredients

    For the Dough:

    • 480-500g (3¾-4 cups) wheat flour, divided
    • 5g (1½ teaspoons) dry yeast
    • 24g (2 tablespoons) sugar
    • 15g (2 tablespoons) poppy seeds
    • 5g (1 teaspoon) baking powder
    • 15ml (1 tablespoon) apple cider vinegar
    • 3g (½ teaspoon) salt
    • 1 large egg, room temperature
    • 25ml (2 tablespoons) vegetable oil
    • 200ml (¾ cup + 1 tablespoon) warm milk
    • 50g (3½ tablespoons) butter, softened

    For the Egg Wash:

    • 1 egg yolk
    • 15ml (1 tablespoon) milk

    Instructions

    1. Prepare the Dry Ingredients:
    • Sift 250g (2 cups) of the wheat flour into a large mixing bowl
    • Add dry yeast, sugar, poppy seeds, and baking powder
    • Mix well to combine
    1. Combine Wet Ingredients:
    • Add apple cider vinegar, salt, room temperature egg, and vegetable oil
    • Pour in warm milk (temperature should be around 110°F/43°C)
    • Mix thoroughly until well combined
    1. Form the Dough:
    • Gradually add remaining 230-250g (1¾-2 cups) flour
    • Knead until the dough becomes soft and non-sticky
    • Incorporate softened butter while kneading
    • Continue kneading until dough becomes smooth and elastic (about 10-12 minutes)
    1. First Rise:
    • Grease a large bowl with vegetable oil
    • Place dough in the bowl and cover with a clean kitchen towel
    • Let rise in a warm place for 50-60 minutes or until doubled in size
    1. Shape the Rolls:
    • Punch down the dough and divide into 4 equal portions
    • Roll each portion into a smooth ball
    • Place each ball into greased individual baking dishes
    • Cover and let rise for 20-25 minutes
    1. Bake:
    • Preheat oven to 180°C (360°F)
    • Mix egg yolk with milk for egg wash
    • Brush tops with egg wash
    • Bake for 25-30 minutes until golden brown
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    Timing

    • Prep Time: 30 minutes
    • Rising Time: 70-85 minutes
    • Baking Time: 25-30 minutes
    • Total Time: 2 hours 25 minutes

    Nutritional Information

    (Per roll)

    • Calories: 385
    • Protein: 9g
    • Carbohydrates: 52g
    • Fat: 16g
    • Fiber: 2g
    • Sugar: 8g

    Pro Tips and Tricks

    1. Temperature Matters:
    • Ensure all ingredients are at room temperature
    • Milk should be warm (110°F/43°C) to activate yeast properly
    • Keep dough in a draft-free environment while rising
    1. Kneading Technique:
    • Knead until the dough passes the “window pane test”
    • Add butter gradually after initial gluten development
    • Use bench scraper for easier handling
    1. Rising Success:
    • Create a warm environment by preheating oven to lowest setting, then turning off
    • Place dough nearby warm (not hot) oven
    • Don’t rush the rising process

    Variations and Substitutions

    • Dairy-Free Version:
    • Replace milk with almond milk
    • Use dairy-free margarine instead of butter
    • Results will be slightly less rich but still delicious
    • Seed Variations:
    • Substitute poppy seeds with sesame seeds
    • Try a mixture of seeds (sunflower, flax, chia)
    • Add caraway seeds for a traditional flavor
    • Enrichment Options:
    • Add 2 tablespoons honey for sweeter bread
    • Include 2 tablespoons potato flour for extra softness
    • Mix in 2 tablespoons milk powder for richer flavor
  • Easy Cabbage Casserole Recipe

    Easy Cabbage Casserole Recipe

    Cabbage casserole is a delightful dish that combines the earthy flavor of cabbage with the comforting warmth of a casserole. Perfect for a cozy family dinner or a potluck gathering, this recipe is both easy to make and incredibly satisfying. Let’s dive into how to prepare this delicious dish step by step.

    Ingredients for Easy Cabbage Casserole

    To whip up a batch of cabbage casserole, you’ll need the following ingredients:

    • 1 head of cabbage, chopped
    • 1 onion, diced
    • 2 cloves of garlic, minced
    • 1 pound of ground beef, turkey, or sausage (optional for vegetarians)
    • 1 cup of rice, cooked
    • 1 can of diced tomatoes
    • 1 cup of shredded cheese (cheddar or mozzarella work well)
    • 1 teaspoon of paprika
    • Salt and pepper to taste
    • Optional add-ins: bell peppers, mushrooms, carrots

    Preparation Steps

    1. Preparing the Cabbage: Start by chopping the cabbage into bite-sized pieces. You can also shred it if you prefer a finer texture.
    2. Cooking the Other Ingredients: In a large skillet, sauté the diced onion and minced garlic until translucent. Add the ground meat of your choice and cook until browned. Season with salt, pepper, and paprika for extra flavor.
    3. Assembling the Casserole: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the cooked rice, diced tomatoes, cooked meat mixture, and chopped cabbage. Mix well to ensure all the ingredients are evenly distributed.

    Baking Instructions

    Pour the cabbage mixture into a greased casserole dish and top with shredded cheese. Cover the dish with aluminum foil and bake in the preheated oven for 30-40 minutes, or until the cabbage is tender and the cheese is melted and bubbly.

    Variations and Substitutions

    • Vegetarian Options: Skip the ground meat altogether and bulk up the casserole with extra veggies like mushrooms, bell peppers, or carrots.
    • Gluten-Free Alternatives: Use cooked quinoa or cauliflower rice instead of traditional rice to make this dish gluten-free.

    Tips for Serving and Storage

    Serve your cabbage casserole hot, straight from the oven, for maximum enjoyment. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat in the microwave or oven before serving.

    Health Benefits of Cabbage

    Cabbage is not only delicious but also incredibly nutritious. Packed with vitamins, minerals, and antioxidants, cabbage offers a range of health benefits, including improved digestion, heart health, and immune function.

    Conclusion

    In conclusion, this easy cabbage casserole recipe is a fantastic way to incorporate more veggies into your diet while indulging in a hearty and flavorful meal. Whether you’re cooking for your family or hosting a dinner party, this dish is sure to be a hit. Give it a try and enjoy the wholesome goodness of cabbage casserole!

    FAQs

    1. Can I use a different type of cheese for this recipe?Absolutely! Feel free to experiment with different cheeses to find your favorite flavor combination.
    2. Can I make this dish ahead of time?Yes, you can assemble the casserole ahead of time and refrigerate it until you’re ready to bake. Just be sure to adjust the baking time accordingly if the dish is cold when it goes into the oven.
    3. I’m not a fan of rice. Can I use another grain?Of course! You can substitute cooked rice with quinoa, couscous, or even pasta if you prefer.
    4. Is cabbage casserole suitable for freezing?While you can freeze cabbage casserole, keep in mind that the texture may change slightly upon reheating. It’s best enjoyed fresh or stored in the refrigerator for a few days.
    5. Can I add other vegetables to this recipe?Absolutely! Feel free to customize the recipe by adding your favorite vegetables or whatever you have on hand. Just make sure to adjust the cooking time accordingly to ensure everything is cooked through.
  • Lemon Cheesecake Mousse

    Lemon Cheesecake Mousse

    Ingredients:
    – For the mousse:
    – 1 cup cream cheese, softened
    – 1 cup heavy whipping cream
    – 1/2 cup powdered sugar
    – 1/2 cup fresh lemon juice (about 2-3 lemons)
    – Zest of 1 lemon
    – 1 teaspoon vanilla extract
    – For the garnish (optional):
    – Lemon zest
    – Fresh berries
    – Whipped cream
    ### Instructions:
    1. Prepare the cream cheese mixture: In a mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the powdered sugar, lemon juice, lemon zest, and vanilla extract. Mix until well combined and creamy.
    2. Whip the cream: In another bowl, pour the heavy whipping cream. Using an electric mixer, whip the cream until soft peaks form. This should take about 3-5 minutes. Be careful not to over-whip it.
    3. Combine mixtures: Gently fold the whipped cream into the cream cheese mixture. Use a spatula and fold carefully to maintain the light and airy texture.
    4. Chill the mousse: Spoon the mousse into serving glasses or bowls. Cover and refrigerate for at least 2 hours, or until set.
    5. Serve: Once chilled, you can garnish with additional lemon zest, fresh berries, or a dollop of whipped cream if desired.
  • Homemade No-Churn Ice Cream

    Homemade No-Churn Ice Cream

    Ingredients:

    2 cups heavy cream (cold)
    1 can (14 oz) sweetened condensed milk
    1 teaspoon vanilla extract
    Directions:

    Whip the cold heavy cream in a large bowl using a hand or stand mixer until stiff peaks form.
    Gently fold in the sweetened condensed milk and vanilla extract until fully combined.
    Pour the mixture into a freezer-safe container, smoothing the top.
    Cover and freeze for at least 6 hours or overnight.
    Notes:

    Add mix-ins like chocolate chips, crushed cookies, or fruit before freezing for added flavor.
    For a fun twist, swirl in caramel or chocolate sauce before freezing.
    Enjoy this creamy, no-machine-required ice cream! 1f366