Ingredients:
 2 cups fresh pineapple, chopped (or canned pineapple, drained)
 1 cup coconut milk (full-fat for creaminess)
 1/2 cup coconut cream (for extra richness)
 1 cup heavy cream
 1/2 cup sweetened condensed milk
 1/2 cup sugar (adjust to taste)
 1 tsp vanilla extract
Instructions:
Prepare the pineapple:
If using fresh pineapple, chop it into small pieces. For a smoother texture, blend the pineapple in a blender or food processor until you get a thick puree. 
Make the ice cream mixture:
In a large mixing bowl, combine the pineapple puree, coconut milk, coconut cream, heavy cream, sweetened condensed milk, and sugar. Stir well until everything is fully combined. 
Chill the mixture:
Place the ice cream mixture in the fridge for about 1 hour to chill. This helps the flavors blend and ensures the ice cream freezes faster. 
Churn the ice cream:
Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually about 20-25 minutes). 
Freeze the ice cream:
Once the ice cream reaches a soft-serve consistency, transfer it to a container with a lid and place it in the freezer for at least 4 hours or overnight to firm up. 
Serve & enjoy:
Scoop the creamy, tropical ice cream into bowls or cones, and enjoy a cool, tropical treat! 
 This Pineapple Coconut Ice Cream is your perfect tropical getaway in a scoop! Sweet, creamy, and oh-so-refreshing. 

Cool, Creamy, and Full of Fresh Strawberry Flavor! 



For the Strawberry Mixture:

2 cups fresh strawberries (hulled and sliced) 
½ cup granulated sugar
1 tablespoon lemon juice 
For the Ice Cream Base:

2 cups heavy cream 
1 cup whole milk
¾ cup granulated sugar
1 tablespoon vanilla extract
Pinch of salt 


 Prepare the Strawberry Mixture:

In a bowl, mix the sliced strawberries, ½ cup sugar, and lemon juice.
Let sit for 30 minutes to release juices and dissolve the sugar.
 Make the Ice Cream Base:

In another bowl, whisk together heavy cream, milk, ¾ cup sugar, vanilla extract, and a pinch of salt until the sugar dissolves.
 Combine the Mixtures:

Add the strawberry mixture to the ice cream base, stirring until fully combined.
 Chill and Freeze:

Cover and refrigerate the mixture for at least 2 hours.
 Churn the Ice Cream:

Pour the chilled mixture into an ice cream maker and churn according to your machine’s instructions (usually 25-30 minutes).
 Freeze Again:

Transfer churned ice cream to a freezer-safe container and freeze for 4 hours to firm up.
 Serve and Enjoy:

Scoop into bowls or cones and savor the creamy strawberry goodness in every bite!
:

Prep Time: 30 minutes (plus chilling and freezing time)
Chill Time: 2 hours
Churn Time: 25-30 minutes
Final Freeze: 4 hours
:
4-6 servings

This Strawberry Sensation Ice Cream is the ultimate summer treat that combines fresh, juicy strawberries with creamy perfection. A dessert that will delight your taste buds and cool you off on the hottest days! 

Ingredients:

• 3 cups (375g) all-purpose flour
• 1 1/2 teaspoons salt
• 1/2 teaspoon instant yeast
• 1 1/2 cups (360ml) warm water (not hot)

Instructions:

1. Mix the Dough:
   • In a large bowl, whisk together the flour, salt, and instant yeast.
   • Add the warm water and stir with a wooden spoon or your hand until a shaggy dough forms. Do not knead it.
   • Cover the bowl with plastic wrap or a kitchen towel and let the dough rise at room temperature for 12–18 hours (or overnight) until doubled in size and bubbly.
2. Shape the Dough:
   • Lightly flour a clean surface and your hands. Turn the dough out onto the surface.
   • Gently shape it into a round ball by folding the edges towards the center (do not knead).
   • Place the dough on parchment paper and cover it with a towel. Let it rest for about 30 minutes while you preheat the oven.
3. Preheat the Oven and Dutch Oven:
   • Place a Dutch oven (with lid) in the oven and preheat to 450°F (230°C) for at least 30 minutes. This ensures the Dutch oven is very hot.
4. Bake the Bread:
   • Carefully remove the Dutch oven from the oven and place the parchment paper with the dough into it.
   • Cover with the lid and bake for 30 minutes.
   • After 30 minutes, remove the lid and bake for an additional 10–15 minutes until the crust is golden brown.
5. Cool and Serve:
   • Carefully remove the bread from the Dutch oven and let it cool on a wire rack for at least 15–20 minutes before slicing.

Tips:

• Use a Dutch oven for best results; it traps steam, which creates a crispy crust.
• Add flavor variations like garlic, rosemary, or seeds to the dough for extra taste.
• The longer the dough rises, the more flavor develops.

Enjoy this crispy, rustic, and soft artisan bread fresh out of the oven with butter or your favorite spreads. It’s perfect for any meal!

This rich masoor beef and potato casserole is absolutely wonderful, sitting between layers of skilfully seasoned ground beef, some soft potatoes and melted cheese. It is good for family meals or any gatherings when there is a need to have something hearty.

Ingredients:

500g ground beef (minced meat)

5-6 medium potatoes (peeled and diced into small cubes)

1 medium onion (finely chopped)

1 green bell pepper (optional, diced)

1 cup shredded cheddar cheese (or any other favourite cheese)

2 cloves garlic (chopped or minced)

1 can (400g) diced tomatoes (optional as this is raw)

1 cup beef broth

2 tablespoons olive oil

1 teaspoon paprika

1 teaspoon dried oregano

Salt and black pepper (according to preference)

Fresh parsley leaves (optional as garnish)

Instructions:

Preheat the Oven: Preheat your oven temperature to 180 deg. C (350F).

Prepare the Potatoes: In a big and large pot, fill in with salted water diced potatoes, place on stove, turn on heat and boil these potatoes until they are slightly tender but firm (approximately in 10-12 minutes). Drain and keep and save it aside.

Cook the Ground Beef: In the large skillet, the olive oil is heated over medium heat. After doing that, put the chopped onion and garlic, sauté for a few minutes until onion and garlic is soft and aromatic (approximately in 3-4minutes). Pour in the ground beef and allow it to cook until brown. Add the spices: paprika, oregano, salt and pepper further to the seasoning.

Vegetables can be optionally included: Add the diced bell pepper and canned tomatoes, if using, and cook for 5 more minutes. Next, pour beef broth and allow it to simmer for some time for the flavors to develop.

Prepare the Layered Casserole: Grease the ovenproof dish and add half of your sautéed potatoes on the bottom layer. Half of the meat mixture is spread over the layer of potatoes. Then, add the remaining potatoes ещё один слой and finish by placing the remaining meat layer on top of the potatoes.

Add Cheese at the End: Spread as much shredded cheese as you’d like on the top of the casserole dish.

Cook: Put the casserole inside the oven for baking about 20-25 minutes or until bubbling hot and golden brown.

Garnish and Serve: You can take it out of the oven but not serve it instantly. It is often garnished with fresh parsley for a burst of flavor.

Hints for Success:

Layers the Potatoes: Make sure you layer only the well-cooked potato pieces so that no raw shocks are left uncooked.

Cheese: A sharp cheddar is expensive; use mozzarella for the high cheese stretching textures.

Spices: Go ahead and adjust the ingredients according to your own taste, their are no set rules on how to make this dish. Add chilis for fun!

Health Benefits:

Meat party: At least, ground beef is a great source of protein that is important in the rebuilding of muscle and one’s health in general.

Potassium source: The skin of potatoes is an excellent source of potassium which is necessary for normal functioning of the heart and muscles.

Anti-inflammatory: The addition of bell peppers and fresh tomatoes (if used) provide anti-inflammatory and other useful compounds.

NUTRITIONAL DATA (Depending on serving size)

Calories: 350-400 kcal

Protein: 25g

Carbohydrates: 35g

Fat: 15g

Fiber: 4g

Variations and Substitutions:

Vegan: S Iso beef and use food lentil as a meat substitution.

Creamy Comfort: It is also possible to mix some very thick sour cream or cream cheese into the beef for added flavor.

Other Proteins: Instead of using beef, ground turkey and ground chicken can be used.

Frequently Asked Questions (FAQs):

Can I prepare this casserole for supper beforehand? Absolutely, you can make the whole casserole and store it in the refrigerator until congregated. When it is time to ingest, you simply do the baking following the steps.

Will I be able to include the leftovers in my freezer? Sure thing! You have a general 2 months to keep leftover food in a tightly covered container placed in the freezer. To heat it again, bake in 180 degrees centigrade AC for some time till heat is fully achieved.

What other vegetables can I include? You may include carrots, zucchini, or even peas in this casserole and it will be quite nice.

Conclusion:

This cheesy beef and potato casserole is definitely one of the satisfaction dishes that the family will surely love. With basic signup and online taking its very busy too, it becomes necessary to shun garbage food and prepare a tasty, nutritious quick dish instead. Serve directly from the oven with a salad or with some thick crusty bread for the perfect comfort meal!

Ingredients

1 lb. Ground sausage, breakfast, Italian or other
1 C. Shredded cheese of choice
8 oz. Cream cheese softened
2 Cans refrigerated crescent rolls
Pepper to taste
How To Make Sausage Cream Cheese Crescents
Preheat the oven to 375 degrees.
Roll the crescent rolls out flat, and cut each triangle in half lengthwise.
Cook the ground sausage until it is completely browned.
Add the cooled ground sausage to a mixing bowl with the cream cheese and shredded cheese of your choosing as well as pepper to taste. Stir to combine completely.
Spoon a small ball of the sausage mixture into the top of each piece of crescent roll where it is fattest.
Starting at the widest end, roll the crescent roll dough over the sausage filling forming a mini stuffed crescent roll.
Bake for 15 minutes until golden brown and cooked through.

Get ready for a culinary revelation with these Boiling Water Dumplings! A magical fusion of a simple flour and boiling water dough, filled with a savory mix of minced meat, onions, and herbs. Get ready for a taste sensation like no other!

 Ingredients:

For the Dough:

– 175 ml boiling water
– 1 tsp salt
– 350 gr flour
– 20 ml vegetable oil

For the Filling:

– 2 onions, finely chopped
– Greens to taste
– 250 gr minced meat
– Salt and spices to taste
– 30 ml boiling water

For Frying:

– Vegetable oil

‍ Instructions:

1. In a bowl, mix boiling water, salt, and flour to make a dough. Knead until smooth, then add vegetable oil. Set aside.
2. For the filling, sauté chopped onions in oil until golden. Add minced meat, salt, and spices. Cook until meat is browned.
3. Roll out the dough and cut into circles.
4. Place a spoonful of filling in the center of each circle. Fold and seal the edges.
5. Boil dumplings in salted water until they float.
6. Sauté boiled dumplings in oil until golden brown.

Ingredients:

For the Dough:

• 1 tea glass of warm milk (100 ml)
• 1 tea glass of warm water (100 ml)
• Half a tea glass of vegetable oil (50 ml)
• 1 tablespoon of granulated sugar (20 grams)
• 1 tablespoon of dry yeast (10 grams)
• 4 cups of flour (480 grams)
• 1 teaspoon of salt (8 grams)

For the Filling:

• 1 red pepper, chopped into cubes
• Half a yellow pepper, chopped into cubes
• 1 tomato, chopped into cubes
• 1 green tomato, chopped into cubes
• 6 green peppers, chopped into cubes
• 4 green onions, chopped into small pieces

Directions:

1. Prepare the Dough:

Add warm milk and water to a mixing bowl.
Add vegetable oil, granulated sugar, and dry yeast.
Gradually add 4 cups of flour and salt.
Mix the ingredients well.
Knead the dough until soft and smooth.
Cover and let the dough sit for 45 minutes.

2. Prepare the Vegetables:

Chop all the vegetables into cubes or small pieces and place them in a large bowl.

3. Assemble the Dough:

After 45 minutes, place the dough on a floured surface.
Roll the dough with a rolling pin.
Place the prepared vegetables on the rolled-out dough.
Fold the dough over the filling and seal the edges.

4. Cook:

Heat a skillet over medium heat and add a little oil.
Place the filled dough in the skillet and cook until golden brown on both sides.

5. Serve:

Cut the cooked dough into slices and serve warm.
Enjoy the delicious flavors of the homemade veggie-filled dough.

Potato and Cabbage Pockets

Ingredients:

• 5 starchy potatoes (peeled and cubed)
• 1 onion (finely chopped)
• 1 carrot (grated or finely chopped)
• 1/4 head of cabbage (finely shredded)
• 1 egg
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• 1 cup all-purpose flour
• 10g baking powder (about 2 teaspoons)
• 2 tablespoons tomato paste
• 2 cloves garlic, minced
• 1/2 cup flour (for dusting)
• Oil for frying (vegetable or sunflower oil)

Instructions:

Step 1: Prepare the Filling

Cook the Potatoes: Boil the cubed potatoes in salted water for about 10-15 minutes, or until they’re fork-tender. Drain the water and mash the potatoes until smooth.

Prepare the Vegetables: While the potatoes are cooking, heat a little oil in a skillet over medium heat. Sauté the onions, grated carrots, and shredded cabbage for about 5-7 minutes, until softened. Add the minced garlic and cook for another 2 minutes.

Mix the Filling: Once the potatoes are mashed, add the sautéed vegetables, egg, tomato paste, salt, pepper, and chopped parsley. Mix well until all ingredients are combined. Set aside to cool.

Step 2: Make the Dough

In a large bowl, combine the flour, baking powder, and a pinch of salt.

Gradually add water (about 1/2 cup) and mix until the dough comes together. Knead the dough on a floured surface until smooth, about 5 minutes. Let it rest for 10 minutes.

Step 3: Assemble the Pockets

Divide the dough into small portions and roll them into balls (about the size of a golf ball).

On a floured surface, roll each ball into a small circle (about 4-5 inches in diameter).

Place a spoonful of the potato and cabbage filling in the center of each dough circle.

Fold the dough over the filling, creating a half-moon shape. Press the edges together to seal the pocket. If necessary, pinch the edges with a fork to ensure it stays closed.

Step 4: Fry the Pockets

Heat oil in a large frying pan over medium heat.

Once the oil is hot, carefully place the pockets in the pan, being sure not to overcrowd them.

Fry each pocket for 3-4 minutes on each side, or until golden brown and crispy.

Remove the pockets from the pan and place them on paper towels to drain any excess oil.

Step 5: Serve

Serve the Potato and Cabbage Pockets hot, garnished with fresh parsley. They are perfect as a snack, appetizer, or even a light main dish. Enjoy!

Garlic Chicken with Broccoli and Spinach (20 Minute Recipe)

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tbsp olive oil
• 1 tsp Italian seasoning
• 3-4 cloves garlic, minced
• 2 cups broccoli florets
• 1/2 cup cherry tomatoes, halved
• 2 cups spinach
• 1/2 cup mozzarella, shredded
• 4 oz cream cheese

Instructions:

Cook the Chicken:

1. Heat olive oil in a large skillet over medium heat.
2. Add chicken and cook until browned and cooked through. Season with Italian seasoning, salt, and pepper.

Add Vegetables:

1. Add minced garlic to the skillet and cook for 30 seconds.
2. Add broccoli and cherry tomatoes, cook for 5 minutes or until broccoli is tender-crisp.

Finish the Dish:

Stir in spinach, mozzarella, and cream cheese. Cook until cheese is melted and spinach is wilted.

Serve:

Serve immediately over rice, pasta, or with crusty bread.

Tip: For a quicker meal, use pre-cooked chicken.

Spinach + Feta Cookies (Spanakopita Cookies)

Ingredients:

• 1 large egg, lightly beaten

1. 4 tablespoons olive oil (or melted butter)

• 1/4 cup Greek yogurt
• 1 1/2 cups chopped baby spinach
• 1 tablespoon chopped dill
• 1 tablespoon chopped scallions
• 4 ounces feta cheese, crumbled
• 1/3 cup shredded mozzarella cheese
• 1 cup self-rising flour

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Combine Wet Ingredients: In a large bowl, whisk together the egg, olive oil (or melted butter), and Greek yogurt until smooth.
3. Add Spinach and Herbs: Add the spinach, dill, and scallions to the wet ingredients. Mix well to combine.
4. Add Cheese and Flour: Stir in the feta and mozzarella cheeses. Gradually add the self-rising flour, mixing until just combined. The dough will be slightly sticky.
5. Shape and Bake: Scoop out dough by rounded tablespoons and place on the prepared baking sheet. Press down slightly to flatten.
6. Bake: Bake for 17-20 minutes, or until golden brown. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Enjoy these delicious and savory cookies!

Healthy Turkey Burgers With Spinach, Feta & Tzatziki

Ingredients:

Spinach Feta Burgers:

• 1 pound lean ground turkey
• 1 1/4 cup fresh spinach, finely chopped
• 3/4 cup feta cheese, crumbled
• 1 large sweet onion, grated
• 1 egg, whisked
• 3 garlic cloves, minced
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Tzatziki:

1. 1 1/2 cups cucumber, grated and peeled (from about 1 medium cucumber)
2. 2 cups thick whole milk Greek yogurt
3. 2 tablespoons lemon juice, freshly squeezed
4. 1 tablespoon extra-virgin olive oil
5. 5 garlic cloves, minced
6. 1/2 teaspoon sea salt
7. 3 tablespoons fresh dill, finely chopped

Instructions:

Spinach Feta Burgers:

Prepare the turkey mixture:

1. In a large bowl, combine the ground turkey, chopped spinach, crumbled feta, grated onion, whisked egg, minced garlic, basil, salt, and pepper.
2. Mix gently until the ingredients are evenly combined, but avoid overmixing to keep the burgers tender.

Shape the patties:

Divide the mixture into 4–6 equal portions and shape into burger patties.

Cook the patties:

1. Heat a grill pan, skillet, or outdoor grill over medium heat. Lightly grease with oil.
2. Cook the patties for about 4–5 minutes per side, or until they reach an internal temperature of 165°F (74°C) and are browned on the outside.

Rest the burgers:

Allow the burgers to rest for a few minutes before serving.

Tzatziki:

Prepare the cucumber:

Grate the cucumber and squeeze out excess water using a clean towel or cheesecloth.

Combine the ingredients:

In a bowl, mix the Greek yogurt, grated cucumber, lemon juice, olive oil, minced garlic, salt, and chopped dill.

Chill the tzatziki:

Refrigerate for at least 20 minutes to allow the flavors to meld.

Serving:

Serve the spinach feta turkey burgers with tzatziki sauce on the side or as a topping.

Pair with whole-grain buns, a side salad, or roasted vegetables for a healthy, balanced meal.

Enjoy your delicious and nutritious turkey burgers!

Healthy Sautéed Spinach and Carrots Recipe

Ingredients:

• 2 tablespoons olive oil
• 2 large carrots, peeled and thinly sliced
• 4 cups fresh spinach, washed and drained
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 1/4 teaspoon dried oregano (optional)
• 1 tablespoon lemon juice (optional)

Instructions:

Heat the Oil:

In a large skillet, heat the olive oil over medium heat.

Sauté the Carrots:

Add the sliced carrots to the skillet and sauté for about 5-7 minutes, stirring occasionally, until the carrots begin to soften but are still slightly crisp.

Add Garlic:

Add the minced garlic to the skillet and cook for another 1-2 minutes, until fragrant.

Add Spinach:

Add the fresh spinach to the skillet in batches, stirring to allow it to wilt as you go. This should only take about 3-4 minutes.

Season:

Season with salt, pepper, and oregano (if using). Stir to combine all ingredients.

Finish and Serve:

If desired, drizzle the sautéed spinach and carrots with lemon juice to add a fresh flavor. Stir well, then remove from heat.

Serve:

Serve immediately as a healthy side dish or a light main dish.

Enjoy your healthy sautéed spinach and carrots! This dish is packed with nutrients and full of flavor.