Blog

Hi everyone, today we’re going to learn how to make Breakfast using simple ingredients. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method.

Hi everyone, today we’re going to learn how to make 2-Ingredient Blender Dessert using simple ingredients. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method.

Hello, everyone, today we’re going to learn how to make Homemade cheese using simple ingredients. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method.

Ingredients:

• • Puff Pastry: 500g (17.6 oz)

• • Chicken Breast: 350g (12.3 oz), cut into pieces
  • Mushrooms: 250g (8.8 oz), cut into pieces
  • Brown Onion: 1 medium, diced

• • Cream Cheese: 150g (⅔ cup)
  • Chopped Parsley: 1 ½ tablespoons
  • Herbes de Provence: 1 teaspoon

• • Black Pepper: ½ teaspoon
  • Salt: 1 teaspoon (adjust to taste)
  • Egg Yolk: 1

• Milk: 1 tablespoon

Directions:

1. Prepare the Filling:

• • In a medium-high heat pan, add a drizzle of light olive oil.

• • Sauté the diced onion for 2 minutes until translucent.
  • Add the chicken pieces, seasoning with salt and black pepper. Cook for about 2 ½ minutes, stirring occasionally.
  • Incorporate the mushrooms and cook for an additional 7 minutes, stirring occasionally.

• Add the herbes de Provence and chopped parsley, stirring for 1 minute.
• Finally, add the cream cheese and mix for 1 ½ minutes until well combined. Adjust seasoning with salt to taste and stir for another 30 seconds. Turn off the heat and allow the mixture to cool.

2. Preheat the Oven:

• Preheat your oven to 200 °C (400°F) or 180 °C for fan ovens (Gas Mark 6).

3. Prepare the Pastry:

• • On a floured work surface, roll out the puff pastry. Cut it into squares of approximately 12 x 12 cm (4.7 x 4.7 inches).

• Gently stretch the pastry squares using your fingers to make them slightly larger.

4. Assemble the Pies:

• • Place about 1 ½ tablespoons of the filling in the center of each pastry square.

• Fold the pastry over to create a triangle and pinch the edges to seal tightly (refer to the video for visual guidance).
• Arrange the stuffed pastries on a baking tray lined with parchment paper.

5. Brush and Bake:

• • In a small bowl, whisk together the egg yolk and milk.
  • Brush the mixture over the tops of the pastries to give them a beautiful golden finish.
  • Bake in the preheated oven for 20 to 25 minutes, or until the pastries are puffed and golden brown.

6. Serve:

• Allow the pastries to cool for a few minutes before serving. Optionally, sprinkle with fresh dill for added flavor. Enjoy your delicious chicken and mushroom puff pastry pies!

Storage Tips:

• • Refrigeration: The pies can be stored in an airtight container in the fridge for up to 5 days.

• Freezing: For longer storage, freeze the assembled but unbaked pastries. Bake directly from frozen, adding a few extra minutes to the baking time.

Why You’ll Love This Recipe:

• • Quick and Easy: These pies are simple to prepare, making them a great choice for busy weeknights or unexpected guests.
  • Flavorful Filling: The combination of chicken, mushrooms, and cream cheese creates a rich and satisfying filling that is sure to please.

• Versatile: Enjoy these pastries as a snack, appetizer, or paired with a fresh salad for a complete meal.

Nutritional Benefits:

• Protein-Rich: The chicken breast provides lean protein, essential for muscle health.
• Vegetable Goodness: Mushrooms and onions add vitamins and minerals, contributing to a balanced diet.

Ingredients:

• • Small Thin-Skinned Potatoes: 2 lbs (900 g) (such as new or baby potatoes)

• • Olive Oil: 2 tablespoons (30 ml)
  • Salt and Pepper: to taste
  • Ground Coriander: 1 teaspoon (optional)

• • Paprika: 1 teaspoon (optional)
  • Breadcrumbs: 2 tablespoons (15 g)
  • Garlic: ½ head (skin on)

• Butter: 2 tablespoons (30 g, softened)
• Chopped Fresh Dill: 1 tablespoon (optional)

Directions:

1. 1. Prepare the Potatoes:
      • • Preheat the oven to 350°F (180°C). Peel or leave the thin-skinned potatoes whole and rinse them. Pat dry with a paper towel.

       

   2. Season the Potatoes:
      • Transfer the potatoes to a large bowl. Drizzle with olive oil and season with salt, pepper, coriander, and paprika. Toss to coat evenly.

1. 1. Coat with Breadcrumbs:
      • Sprinkle the potatoes with breadcrumbs and mix well, ensuring the breadcrumbs stick to the potatoes.
   2. Bake:
      • • Line a baking dish with parchment paper or foil. Arrange the potatoes in a single layer and add half a head of garlic (skin on) to the edge of the baking dish. Bake for 40 minutes or until the potatoes are golden and tender.

       

   3. Make the Garlic Butter:
      • Once the garlic is roasted, peel the cloves and mash them with softened butter until smooth. Stir in chopped dill if desired.

1. Combine and Serve:
   • Mix the garlic butter into the hot roasted potatoes until evenly coated. Serve immediately and enjoy!

Serving Suggestions:

• • Serve as a side with grilled meats, roasted chicken, or fish.

• Pair with a fresh green salad for a lighter meal.
• Sprinkle with extra herbs, such as parsley or chives, for added color and flavor.

Cooking Tips:

• • Use small, evenly sized potatoes for even cooking.

• Adjust the amount of garlic to suit your taste—roasted garlic has a milder, sweeter flavor.
• For extra crispiness, increase the oven temperature to 400°F (200°C) during the last 10 minutes of baking.

Nutritional Benefits:

• • High in Potassium and Vitamin C: Potatoes support immune health and overall wellness.

• Garlic: Contains antioxidants that may boost heart health.
• Olive Oil: Provides healthy fats that promote good cholesterol levels.

Dietary Information:

• • Vegetarian-Friendly: Yes.

• • Vegan Option: Can be made vegan by substituting butter with a plant-based alternative.
  • Gluten-Free: If breadcrumbs are gluten-free or omitted.
  • Dairy: Contains dairy from butter; not suitable for lactose-intolerant individuals unless dairy-free butter is used.

Nutritional Facts (per serving, approx. 1/6 of the recipe):

• • Calories: 250
  • Protein: 4 g
  • Fat: 12 g

• • Carbohydrates: 32 g
  • Fiber: 4 g
  • Sodium: 180 mg

Storage:

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven to retain crispiness, or microwave for a quick warm-up.

Why You’ll Love This Recipe:

• • Simple Ingredients: Minimal prep makes it perfect for busy nights.

• Versatile Side Dish: Pairs well with almost any main course.
• Crispy on the Outside, Soft on the Inside: The rich garlic flavor makes them irresistible.
• Customizable: Easily adapt with your favorite herbs and spices.

Ingredients:

• 150 g oat flakes (5.3 oz)
• 50 g walnuts (1.7 oz), chopped
• 50 g cashews (1.7 oz), chopped
• 30 g pumpkin seeds (1 oz)
• 50 g raisins (1.7 oz)
• 1 tbsp honey
• Cinnamon, to taste
• 150 g dried apricots (5.3 oz), chopped
• 50 g white chocolate (1.7 oz), sugar-free
• Pistachios, optional for garnish
• 1 apple and 1 banana, optional for the baked version

Instructions:

No-Bake Version:

1. Prepare the Nut and Oat Mixture

In a large mixing bowl, combine the oat flakes, chopped walnuts, cashews, pumpkin seeds, and raisins. Add a pinch of cinnamon to taste for a touch of spice. Then, fold in the chopped dried apricots. This blend of oats, nuts, seeds, and dried fruits will give your dessert a hearty texture and rich flavor.

2. Add Honey

Drizzle 1 tablespoon of honey over the oat and nut mixture, stirring well to ensure everything is evenly coated. The honey helps bind the ingredients together while adding a natural sweetness to the dessert without refined sugar.

3. Prepare the Chocolate Base

Melt the white chocolate in a heatproof bowl either in the microwave (in 30-second intervals, stirring between each) or over a pot of simmering water. Be careful not to overheat it to avoid burning.

Once the chocolate is melted and smooth, pour a small amount into silicone molds or small muffin cups, just enough to cover the bottom of each mold. The white chocolate will act as the base layer, adding a smooth and  creamy finish to your dessert.

4. Add the Oat Mixture

Next, press the oat and nut mixture firmly into the molds on top of the melted chocolate. Make sure to press down well so that the mixture forms a compact layer. This helps the dessert hold together when set.

5. Chill the Cups

Place the filled molds in the refrigerator and let them chill for 1-2 hours, or until the chocolate has fully hardened and the oat mixture is firm. This cooling step is essential for achieving the right texture.

6. Serve

Once chilled, remove the energy cups from the molds. For an extra touch of flavor and crunch, garnish them with chopped pistachios if desired. Now, you have a healthy, no-bake dessert ready to enjoy! These energy cups are perfect for a quick  snack or as a nutritious dessert.

Baked Version (Optional):

1. Prepare the Fruit Base

For a more decadent, baked variation, mash 1 apple and 1 banana together until smooth. Add this fruit mixture to the prepared oat and nut blend from the previous steps. The natural sugars in the fruit will caramelize slightly during baking, adding a delightful sweetness to the dessert.

2. Bake

Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper to prevent sticking. Spoon the oat-fruit mixture onto the tray in small portions, shaping them into cookie-sized mounds.

Bake for 15-20 minutes or until the cookies are golden brown and slightly crisp around the edges. Allow them to cool for a few minutes before serving.

Nutritional Information (Per Serving, Approximate for No-Bake Version):

• Calories: 180 kcal
• Protein: 4 g
• Fat: 10 g (primarily healthy fats from nuts and seeds)
• Carbohydrates: 20 g
• Fiber: 4 g
• Sugar: 10 g (from natural sources and honey)
• Sodium: 5 mg
• Servings: 8-10 cups

Ingredients

For the Dough:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup plain yogurt (or Greek yogurt)
• 1/4 cup milk
• 2 tablespoons olive oil (optional, for softer dough)

For the Topping:

• 1 cup shredded cheddar cheese (or a mix of cheddar and mozzarella)
• 2 tablespoons butter, melted
• 1/2 teaspoon garlic powder (optional)
• 1 teaspoon fresh parsley, chopped (optional, for garnish)

Instructions

Step 1: Make the Dough

1. In a large mixing bowl, whisk together the flour, baking powder, and salt.
2. Add the yogurt, milk, and olive oil (if using). Mix until a dough forms.
3. Transfer the dough to a floured surface and knead for 2–3 minutes until smooth. Cover with a clean towel and let it rest for 10 minutes.

Step 2: Roll Out the Flatbreads

1. Divide the dough into 4 equal portions.
2. Roll each portion into a thin round or oval shape (about 1/4-inch thick) on a floured surface.

Step 3: Cook the Flatbreads

1. Heat a non-stick skillet or griddle over medium heat.
2. Place one flatbread onto the hot skillet and cook for 2–3 minutes on each side, or until golden brown and puffed. Repeat with the remaining dough.

Step 4: Add the Cheddar Cheese

1. Preheat your oven to 400°F (200°C).
2. Place the cooked flatbreads on a baking sheet. Brush each with melted butter and sprinkle with garlic powder (if using).
3. Evenly spread the shredded cheddar cheese over the flatbreads.

Step 5: Bake

1. Bake in the preheated oven for 5–7 minutes, or until the cheese is melted and bubbly.

Step 6: Garnish and Serve

1. Remove from the oven and sprinkle with chopped parsley for a fresh touch.
2. Serve warm as a standalone snack or alongside soup, salad, or dips.

Why You’ll Love This Recipe

• Cheesy and Delicious: Loaded with melted cheddar cheese for irresistible flavor.
• Quick and Easy: Simple ingredients and minimal prep make this a breeze to whip up.
• Versatile: Great as a side dish, appetizer, or snack for any occasion.

Pro Tips

1. Add Flavor: Mix herbs or spices like paprika, oregano, or chili flakes into the dough for extra flavor.
2. Make It Crispier: Broil the flatbreads for 1–2 minutes after baking for a crispier cheese topping.
3. Storage: Store leftovers in an airtight container in the fridge and reheat in the oven or skillet to restore crispiness.

This Cheddar Cheese Flatbread is a simple yet satisfying dish that’s perfect for cheese lovers. Enjoy it warm, gooey, and delicious! ✨

Ingredients:

For the Chicken Wings:

2 lbs chicken wings

1 tbsp olive oil

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

For the Garlic Parmesan Sauce:

4 tbsp unsalted butter

4 cloves garlic, minced

1 cup heavy cream

1 cup grated Parmesan cheese

1 tsp Dijon mustard

1 tsp lemon juice

Salt and pepper, to taste

Instructions:

Prepare the Chicken Wings:

Preheat your oven to 400°F (200°C).

In a large bowl, toss the chicken wings with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper until evenly coated.

Place the wings on a baking sheet lined with parchment paper or a wire rack.

Bake in the preheated oven for 35-40 minutes, flipping halfway through, until the wings are crispy and golden brown.

Make the Garlic Parmesan Sauce:

While the wings are baking, prepare the sauce.

In a medium saucepan, melt the butter over medium heat.

Add the minced garlic and sauté for about 1-2 minutes until fragrant.

Pour in the heavy cream and bring the mixture to a gentle simmer.

Gradually whisk in the Parmesan cheese, stirring continuously until the cheese is fully melted and the sauce thickens.

Stir in the Dijon mustard and lemon juice, and season with salt and pepper to taste.

Coat the Wings:

Once the wings are done, transfer them to a large bowl.

Pour the garlic Parmesan sauce over the wings and toss until they are evenly coated.

Serve:

Transfer the wings to a serving platter, garnish with chopped parsley, and serve with any remaining sauce on the side.

Enjoy!

Ingredients
2 cups mashed potatoes (leftover or freshly made)
1/2 cup shredded cheddar cheese
2 large eggs
1/4 cup milk
1/4 cup green onions, finely chopped
1/4 cup cooked bacon, crumbled (optional)
1 tsp garlic powder
Salt and pepper to taste
Butter or cooking spray (for greasing the muffin tin)
Instructions
1. Preheat the Oven:
Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with butter or cooking spray.

2. Combine the Ingredients:
In a large mixing bowl, combine the mashed potatoes, cheddar cheese, eggs, milk, green onions, bacon (if using), garlic powder, salt, and pepper. Mix until smooth and well combined.

3. Fill the Muffin Cups:
Spoon the mixture into the prepared muffin tin, filling each cup about 3/4 full.

4. Bake to Perfection:
Bake for 20-25 minutes or until the tops are golden brown and slightly crispy.

5. Cool & Serve:
Let the muffins cool for a few minutes before removing them from the tin. Serve warm with your favorite toppings like sour cream or hot sauce. Enjoy!

Tips & Variations
Add a Twist: Sprinkle extra cheese or fresh herbs (like parsley or chives) on top before baking.
Customize It: Swap cheddar for mozzarella, pepper jack, or your favorite cheese.
Serving Suggestion: Perfect with a dollop of sour cream, a drizzle of hot sauce, or alongside scrambled eggs.
Nutritional Information
Calories: 150 kcal per muffin
Servings: 12 muffins
 Total Time:

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Repurpose your leftovers into something new and delicious with these easy mashed potato muffins!

Ingredients

• • Oats: 2 cups (200 g) of oat flakes
  • Water: 1.5 cups (300 ml)

• • Pumpkin: 250 g, peeled and diced
  • Apple: 1 large, peeled and diced
  • Cinnamon: 1 teaspoon (optional)

• • Vanilla Extract: 1 teaspoon (optional)
  • Nuts: 2 tablespoons (40 g), chopped (such as walnuts, pecans, or almonds)
  • Raisins: 1 tablespoon (optional)

• • Olive Oil: 1 teaspoon, plus more for greasing the pan
  • Vegetable Oil: For frying
  • Pumpkin Seeds: For topping

• Desiccated Coconut: For garnish (optional)

Step-by-Step Instructions

Step 1: Prepare the Oats

1. Soak the Oats: In a bowl, combine 2 cups of oat flakes with 1.5 cups of water. Allow it to sit for 10 minutes. This soaking process helps to soften the oats, making them more palatable and easier to digest.

Step 2: Prepare the Pumpkin and Apple

2. 2. Prep the Pumpkin: Peel and dice 250 grams of pumpkin into small cubes. This allows for even cooking and a nice texture in the final dish.

2. Prep the Apple: Peel and dice 1 apple. Choose a sweet variety, such as Fuji or Honeycrisp, to enhance the overall flavor of the bake.

Step 3: Cook the Pumpkin

4. 4. Cook Pumpkin: In a medium saucepan, heat 1 teaspoon of olive oil over low heat. Add the diced pumpkin and cook, covered, for about 5-8 minutes until it softens. Stir occasionally to prevent sticking.
   5. Add Apple: After the pumpkin has softened, add the diced apple to the pan. Cook together for an additional 3-5 minutes, allowing the apple to soften and mingle with the pumpkin flavors.

Step 4: Mix the Ingredients

6. Combine Ingredients: In a large mixing bowl, combine the soaked oats, the cooked pumpkin and apple mixture, 1 teaspoon of cinnamon, and 1 teaspoon of vanilla extract. Stir until well combined.
7. Add Nuts and Raisins: Fold in the chopped nuts and raisins if using. These will add texture and richness to the bake.

Step 5: Prepare for Baking

8. 8. Preheat the Oven: Preheat your oven to 180°C (350°F).

8. Grease the Baking Dish: Lightly grease a baking dish with olive oil to prevent sticking. This ensures an easy release of the baked oatmeal once it’s done.

Step 6: Bake

10. 10. Transfer to Baking Dish: Pour the oatmeal mixture into the prepared baking dish, spreading it out evenly.
    11. Add Pumpkin Seeds: Sprinkle pumpkin seeds over the top for added crunch and nutrition.

10. Bake: Place the dish in the preheated oven and bake for 20 minutes, or until the top is golden brown and the oatmeal has set.

Step 7: Serve

13. Cool and Serve: Once baked, allow the oatmeal bake to cool for a few minutes. Serve warm, optionally garnished with desiccated coconut and additional pumpkin seeds for extra flair.

Cooking Tips

• • Customization: Feel free to customize this recipe with your favorite nuts, seeds, or dried fruits. Pecans, almonds, and cranberries can also work beautifully.

• Sweetness Level: Adjust the sweetness according to your preference by adding more or less sweetener, or try using honey or maple syrup instead of raisins.
• Pumpkin Puree: If you’re short on time, you can use canned pumpkin puree instead of fresh pumpkin. Just reduce the baking time slightly as the puree is already cooked.

Storage Tips

• • Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven before serving.

• Freezing: This oatmeal bake freezes well. Cut it into portions, wrap them tightly in plastic wrap or store in freezer-safe containers. Reheat directly from frozen in the oven or microwave.

Nutritional Facts (Per Serving, based on 8 servings)

• • Calories: Approximately 180 kcal
  • Protein: 4 g

• • Fat: 7 g (mostly from nuts and olive oil)
  • Carbohydrates: 26 g
  • Fiber: 4 g

• Sugars: 5 g (natural sugars from fruits)

Ingredients:

• 500 g (17.6 oz) puff pastry
• 2 apples, grated
• 20 g (1 ½ tbsp) sugar
• 5 g (1 tsp) cinnamon
• 1 egg, for brushing

Optional for Serving:

• Strawberry puree
• Black tea

Instructions:

1. Prepare the Filling

Start by peeling the 2 apples and grating them into a medium-sized bowl. The grated apples will form the sweet, juicy filling for your pastry. Once grated, mix the apples with 20 g of sugar and 5 g of cinnamon, ensuring that the mixture is evenly combined. The sugar will bring out the natural sweetness of the apples, while the cinnamon adds a warm, spiced flavor.

2. Roll the Dough

On a clean, flat surface, roll out the 500 g puff pastry into a large rectangular shape. Aim for an even thickness so that the pastry bakes uniformly. Once rolled out, evenly spread the prepared apple mixture across the surface of the puff pastry, leaving a small border around the edges.

3. Roll and Slice

Carefully begin rolling the puff pastry from one edge, working slowly to create a tight roll or log shape. Once fully rolled, use a sharp knife to slice the log into small rolls, about 2 cm thick. Each slice should contain layers of pastry and apple filling.

4. Egg Wash

Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper. Arrange the apple rolls on the tray, leaving some space between each roll for them to expand during baking. In a small bowl, beat 1 egg and brush the top of each roll with the egg wash to give them a golden, glossy finish once baked.

5. Bake

Place the baking tray in the preheated oven and bake the rolls for 25-30 minutes. The puff pastry should turn golden brown and crisp, while the apple filling becomes tender and fragrant. Once baked, remove the tray from the oven and allow the rolls to cool slightly before serving.

6. Optional Serving Suggestions

For an extra touch of flavor, serve the warm apple rolls with a side of strawberry puree for dipping. Pair them with a hot cup of black tea to complete the dessert experience. The combination of sweet apple rolls with the tartness of strawberry puree and the richness of tea creates a delightful balance of flavors.

Nutritional Information (Per Roll, Approximate):

• Calories: 220 kcal
• Protein: 4 g
• Fat: 14 g
• Carbohydrates: 20 g
• Fiber: 2 g
• Sugar: 6 g
• Servings: 10 rolls