Air Fryer Garlic Bread (Cheesy & Plain!

 

This Air Fryer Garlic Bread is the easier garlic bread that you can make! It’s cheesy with crispy edges, requires few ingredients and gets done in less than 20 minutes! Makes a great snack and the perfect side to your pasta and salads.

Ingredients:

• 2- Keep mashing until the butter is really smooth.
• 3- Add in 1 tablespoon olive oil.
• 4- Then add the following:
• 3/4 teaspoon Italian seasoning
• 2-3 tablespoons chopped parsley
• 1/4 to 1/2 teaspoon salt (to taste)
• 1/4 teaspoon black pepper (add more to taste)
• Followed by minced garlic.
• Mozzarella Cheese

 

1. I added around 1 & 1/2 tablespoons of minced garlic here (from 7 to 8 large garlic cloves).
2. If this is a lot of garlic for you, cut it down. I really like extra garlic in my garlic bread.
3.  Now, mix everything together thoroughly with the same fork. It’s time to make your garlic butter spread. Put this away. Step
4. Cut the French loaf in half lengthwise. 8. Next, cut it in half from the middle, giving you four pieces.
5. Drizzle each of the four cut slices with the prepared garlic butter.
6. . Add mozzarella cheese on top. For the four slices, I used around a cup of shredded cheese.
7. . As directed by the manufacturer, preheat your air fryer. Put the slices in the air fryer once they are ready.
8. I used parchment paper underneath, which is specifically designed for air fryers and has holes in it; if you don’t have it, lightly oil the bottom.
9. In order to put all eight slices inside the air fryer, I had to chop each slice into two pieces. I simultaneously put three sliced pieces in the air fryer.
10. Avoid packing the air fryer too full and arrange the slices in a single layer.
11. . Air fry at 350 degrees for 4 to 6 minutes, or until the bread is crispy around the edges and the cheese has melted. For crispier bread, you can add an additional minute or two. Depending on the air fryer’s type and brand, time may vary. Carefully remove from the air fryer and transfer to a serving board.
12. The remaining slices should be air-fried similarly. The subsequent batches cook more quickly, but the initial batch takes longer as the air fryer is really heated up.
13. To re-heat just put them back in the air fryer. My air fryer has a re-heat button so I just press that (it has a timer of 15 minutes at 300 F degrees but it’s perfectly heated and warm in around 3 minutes).

Country Apple Fritter Bread

Ingredients

• Brown Sugar-Cinnamon Mixture
• ⅓ cup light brown sugar
• 1 teaspoon ground cinnamon
• Apple Bread Loaf
• ½ cup butter softened
• ⅔ cup granulated sugar
• 2 eggs room temperature
• 1 ½ teaspoons vanilla extract
• 1 ½ cups all-purpose flour
• 1 ¾ teaspoons baking powder
• ½ cup milk or almond milk room temperature

Chopped Apple Mixture

• 2 large apples e.g., Granny Smith, peeled and chopped into small pieces
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• Old-Fashioned Crème Glaze
• ½ cup powdered sugar
• 1 –3 tablespoons milk or cream adjust for desired glaze consistency.

 

1. Warm up and prepare Set the oven temperature to 175°C (350°F). Use non-stick cooking spray to grease a 9 x 5-inch loaf pan, or line it with parchment paper or foil for easier removal. Mixture of Brown Sugar and Cinnamon Put the cinnamon and brown sugar in a small bowl. Put aside.
2. Batter for Apple Bread Loaves. Mix the flour and baking powder in an other basin. Put aside.
3. Cream the granulated sugar and softened butter in a medium bowl with an electric mixer until light and creamy. Add the eggs one at a time and beat until well combined.
4. Add the vanilla extract and stir. Add the flour mixture gradually, stirring just until incorporated.
5. Until the batter is smooth, stir in the milk. Chopped Apple Concoction In a bowl, combine the diced apples, cinnamon, and granulated sugar.
6. For layering, set aside. Baking and Layering Evenly distribute half of the batter after pouring it into the loaf pan. Half of the chopped apple mixture should be added on top.
7. Cover the apples with half of the brown sugar-cinnamon mixture. With the remaining batter, apple mixture, and brown sugar-cinnamon combination, repeat the layering process.
8. To create a marbled look, gently swirl the layers together with a knife. A toothpick inserted in the center should come out clean after baking for about 60 minutes. Traditional Crème Glaze.
9. Whisk the milk and powdered sugar (start with 1 tablespoon; add more for a thinner glaze) in a small bowl. If necessary, microwave the glaze for 10 seconds to achieve a pourable consistency.
10. After 15 minutes of cooling in the pan, move the bread to a wire rack to finish cooling. Pour the glaze over the bread after it has cooled. Double the recipe for extra glaze. Savor your apple fritter bread that you cooked yourself!

Sliced Potatoes in Air fryer 

Ingredients

• 6 Potatoes – you can use any potatoes you have.
• Oregano
• Garlic powder
• Onion powder
• Paprika
• Chilli flakes
• Oil – Use any oil of choice, vegetable oil, olive oil, or avocado oil.
• Salt

How to Prepare Sliced Potatoes in an Air Fryer After washing, use a kitchen towel to pat the potatoes dry. If you like, you can leave the potato skin on.

Next, cut potatoes into uniform pieces using a mandoline slicer or a sharp knife. For 15 to 30 minutes, soak in cold water (optional).

Using a paper towel, pat dry, then sprinkle with oregano, chili flakes, garlic powder, onion powder, salt, paprika, and a small amount of oil. In a large bowl, combine all ingredients. Set the air fryer to 200°C (400°F) for two minutes.

Arrange the seasoned potato slices in a single layer inside the air fryer basket and cook at 180°C (360°F) for 20 minutes. After ten minutes, give the potatoes a shake, and then air fried the potato slices for ten more minutes. After taking the potatoes out of the air fryer, serve them with your preferred dipping sauce and dig in! How to Keep Things Safe After letting the air-fried potato slices cool fully, place them in a freezer bag or an airtight container.

Store potatoes in the refrigerator for up to three days.

Freezer:

Store any leftover potatoes for up to three months in the freezer. Warm up again Slices of air-fried potato can be reheated in the microwave, oven, or air fryer. Set the air fryer to a temperature of 160C/320F for 5 minutes or until hot.

Chicken Bacon Ranch Tater Tot Casserole

Why You’ll Love This Chicken Bacon Ranch Tater Tot Casserole

 

This dish is the ultimate comfort food! Creamy, cheesy, and loaded with ranch-seasoned chicken, crispy bacon, and golden tater tots, it’s everything you crave in one pan. Perfect for a cozy family dinner or an easy weeknight meal that everyone will devour.

Ingredients

• 6 slices of cooked bacon (or microwave bacon)
• 4 cooked and shredded chicken breasts
• 32 oz. bag of frozen tater tots
• 1/2 cup ranch dressing
• 1 cup milk
• 2 tbsp all-purpose flour
• 3 tbsp butter
• 1 1/2 cups shredded mild cheddar cheese
• Salt and pepper to taste

Directions :

Set the oven’s temperature to 425 degrees F. Cook the chicken in a different pan until it’s done. Let it cool a little, then use a blender to shred it. Melt the butter in a small saucepan over low heat. Add the flour and season with salt and pepper.

To prevent clumps, add the milk to the flour mixture gradually while whisking. Add the ranch dressing after stirring until the mixture is creamy.

Apply non-stick cooking spray to a 9 x 13-inch baking dish. Start with the shredded chicken at the bottom, then the tater tots, half of the cheese, and the creamy sauce.

Uncovered, bake the potato tots for 20 minutes, or until they begin to crisp and turn golden. Crumble the cooked bacon and leave aside while the casserole bakes. After 20 minutes, sprinkle the leftover cheese and bacon crumbles on top of the dish. Put it back in the oven for five more minutes, or until the cheese is bubbling and melted.

Before serving, take it out of the oven and allow it to cool for a few minutes.

Have fun!

 

Ingredients (Quantities):

For the Chicken:

• Boneless, skinless chicken breasts: 4 (about 1.5 lbs)
• Caesar dressing: ½ cup (store-bought or homemade)
• Garlic powder: 1 teaspoon
• Salt and black pepper: to taste
• Olive oil: 1 tablespoon

For the Parmesan Sauce:

• Butter: 2 tablespoons
• Garlic (minced): 3 cloves
• Heavy cream: 1 cup
• Parmesan cheese (grated): ¾ cup
• Dijon mustard: 1 tablespoon
• Lemon juice: 1 tablespoon
• Salt and black pepper: to taste
• Fresh parsley (chopped, for garnish)

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Optional Ingredients:

• Croutons: for serving, for added crunch
• Additional Parmesan cheese: for garnish

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Instructions:

1. Marinate the Chicken:

• Preheat the oven to 400°F (200°C).
• In a large bowl, combine the chicken breasts, Caesar dressing, garlic powder, salt, and pepper. Ensure the chicken is well-coated in the marinade. Let it marinate for at least 30 minutes (or up to 2 hours in the fridge for more flavor).

2. Bake the Chicken:

• Place the marinated chicken in a greased baking dish. Drizzle with olive oil.
• Bake for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F or 75°C). Remove from the oven and let it rest.

3. Prepare the Parmesan Sauce:

• In a medium saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 1-2 minutes until fragrant.
• Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese, Dijon mustard, and lemon juice, mixing until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.

4. Serve:

• Slice the baked chicken and serve it drizzled with the creamy Parmesan sauce. Garnish with chopped parsley and additional Parmesan cheese if desired. Serve with croutons on the side.

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Tips for Success:

• Adjust the sauce thickness: If the sauce is too thick, add a little more cream or chicken broth to reach your desired consistency.
• Use a meat thermometer: This ensures your chicken is perfectly cooked and juicy.
• Experiment with flavor: Add a pinch of red pepper flakes to the sauce for some heat or switch up the cheese with a blend of your favorites.

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Recommendations:

• Pair this dish with a side of roasted vegetables or a fresh garden salad.
• Serve with a crusty loaf of bread to soak up the delicious sauce.

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Nutrition (per serving, estimated):

• Calories: 450
• Protein: 35g
• Fat: 30g
• Carbohydrates: 10g
• Fiber: 0g
• Sodium: 850mg

Enjoy this Juicy Baked Caesar Chicken with Parmesan Sauce—a rich and flavorful dish that brings a taste of the classic Caesar salad to your dinner table!

Ingredients (Quantities):

For the Seafood:

• Lobster tails: 2 (cooked and chopped)
• Crab meat: 1 cup (fresh or canned)
• Salmon fillet: 1 lb (skinless, cooked and flaked)
• Cajun seasoning: 1-2 tablespoons (to taste)

For the Pasta:

• Fettuccine or pasta of choice: 12 oz

For the Alfredo Sauce:

• Unsalted butter: 4 tablespoons
• Garlic (minced): 4 cloves
• Heavy cream: 2 cups
• Parmesan cheese (grated): 1 cup
• Italian seasoning: 1 teaspoon
• Salt and black pepper: to taste
• Fresh parsley (chopped, for garnish)

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Optional Ingredients:

• Red pepper flakes: for extra heat
• Lemon wedges: for serving

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Instructions:

1. Cook the Pasta:

• Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.

2. Prepare the Seafood:

• In a large skillet, melt 2 tablespoons of butter over medium heat. Add the lobster, crab, and flaked salmon to the skillet. Sprinkle with Cajun seasoning and sauté for about 3-5 minutes until heated through. Remove from the skillet and set aside.

3. Make the Alfredo Sauce:

• In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
• Pour in the heavy cream, stirring to combine. Bring the mixture to a gentle simmer. Gradually stir in the grated Parmesan cheese, mixing until the sauce is smooth and creamy.
• Season the sauce with Italian seasoning, salt, and black pepper. If the sauce is too thick, add some reserved pasta water to reach your desired consistency.

4. Combine Everything:

• Add the cooked pasta and the seafood mixture back into the skillet, tossing gently to coat everything evenly with the Alfredo sauce. Heat through for about 2-3 minutes.

5. Serve:

• Serve the Cajun Lobster, Crab, and Salmon Alfredo hot, garnished with chopped fresh parsley and red pepper flakes if desired. Serve with lemon wedges on the side for a refreshing touch.

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Tips for Success:

• Choose quality seafood: Fresh seafood will elevate the dish significantly, so choose high-quality lobster, crab, and salmon.
• Adjust seasoning: Feel free to adjust the amount of Cajun seasoning to suit your spice preference.
• Experiment with pasta: While fettuccine is traditional, you can use any pasta you prefer, such as linguine or penne.

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Recommendations:

• Pair this dish with a crisp green salad and garlic bread for a complete meal.
• Leftovers can be stored in an airtight container in the fridge for up to 2 days; reheat gently on the stove.

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Nutrition (per serving, estimated):

• Calories: 800
• Protein: 45g
• Fat: 50g
• Carbohydrates: 50g
• Fiber: 2g
• Sodium: 900mg

Indulge in this Cajun Lobster, Crab, and Salmon Alfredo—a rich and flavorful seafood dish that’s sure to impress your guests!

Description:

Greek Chicken Gyros with Cucumber Tzatziki features marinated, grilled chicken wrapped in a soft pita with crisp vegetables and a refreshing cucumber tzatziki sauce. This Mediterranean-inspired dish is a delightful option for lunch or dinner and offers a mix of flavors and textures in every bite.

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Ingredients (Quantities):

For the Chicken Marinade:

• Chicken breast: 1 lb (about 2-3 breasts, cut into strips)
• Greek yogurt: ¼ cup
• Olive oil: 2 tablespoons
• Lemon juice: 2 tablespoons
• Garlic: 3 cloves (minced)
• Dried oregano: 1 teaspoon
• Ground cumin: 1 teaspoon
• Paprika: 1 teaspoon
• Salt and black pepper: to taste

For the Tzatziki Sauce:

• Greek yogurt: 1 cup
• Cucumber: ½ (grated and excess moisture squeezed out)
• Garlic: 1 clove (minced)
• Lemon juice: 1 tablespoon
• Fresh dill: 1 tablespoon (chopped)
• Salt: to taste
• Olive oil: 1 teaspoon (optional for a richer flavor)

For the Gyros:

• Pita bread: 4 (or flatbreads)
• Tomato: 1 (sliced)
• Red onion: ½ (thinly sliced)
• Lettuce: shredded
• Feta cheese: ¼ cup (crumbled, optional)

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Optional Ingredients:

• Chopped Kalamata olives: for added flavor
• Cucumber slices: for extra crunch

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Instructions:

1. Marinate the Chicken:

• In a bowl, combine Greek yogurt, olive oil, lemon juice, minced garlic, oregano, cumin, paprika, salt, and black pepper. Add the chicken strips and toss to coat well. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.

2. Prepare the Tzatziki Sauce:

• In a separate bowl, combine Greek yogurt, grated cucumber, minced garlic, lemon juice, fresh dill, and salt. Drizzle with olive oil if desired and mix well. Cover and refrigerate until ready to serve.

3. Cook the Chicken:

• Heat a large skillet or grill pan over medium-high heat. Add a little olive oil, then cook the marinated chicken strips for 4-5 minutes per side until cooked through and nicely browned.

4. Assemble the Gyros:

• Warm the pita bread in a skillet or oven. Add a few pieces of grilled chicken to each pita, then top with tomato slices, red onion, lettuce, and a sprinkle of feta cheese if using.
• Spoon a generous amount of tzatziki sauce over the filling.

5. Serve:

• Fold each gyro and serve with extra tzatziki sauce on the side. Enjoy immediately.

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Tips for Success:

• Marinate for flavor: The longer you marinate the chicken, the more flavorful it will be.
• Prep tzatziki in advance: Making the tzatziki ahead lets the flavors meld.
• Warm pita: Warming the pita or flatbread makes it easier to fold and adds a delicious softness.

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Recommendations:

• Serve with a side of Greek salad or seasoned fries for a complete meal.
• Leftover chicken and tzatziki can be stored in the fridge for up to 3 days.

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Nutrition (per serving, estimated):

• Calories: 450
• Protein: 35g
• Fat: 15g
• Carbohydrates: 45g
• Fiber: 5g
• Sodium: 750mg

Enjoy this fresh and delicious Greek Chicken Gyros with Cucumber Tzatziki for a Mediterranean-inspired meal that’s sure to satisfy!

Introduction:
This Chicken & Vegetable Casserole with Mozzarella is a wholesome and comforting meal packed with tender chicken, fresh vegetables, and a generous layer of gooey mozzarella cheese. It’s a perfect one-pan dish that’s both satisfying and nutritious, ideal for busy weeknights or a cozy family dinner. The combination of well-seasoned chicken and vegetables, baked to perfection with a cheesy topping, will have everyone asking for seconds!

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Ingredients:

• 2 cups cooked chicken breast, shredded or cubed
• 2 cups broccoli florets
• 1 medium zucchini, sliced
• 1 red bell pepper, chopped
• 1 carrot, sliced
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried Italian seasoning
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 ½ cups marinara or tomato sauce
• 2 cups shredded mozzarella cheese
• ¼ cup grated Parmesan cheese (optional)
• Fresh parsley, chopped (for garnish)

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Instructions:

Prepare the Vegetables and Chicken:

1. Preheat Oven:

• Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with olive oil.

1. Sauté Vegetables:

• In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté for 2-3 minutes until softened.
• Add the broccoli, zucchini, bell pepper, and carrot. Sauté for another 5-7 minutes until the vegetables are slightly tender but still crisp. Season with Italian seasoning, paprika, salt, and pepper.

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Assemble the Casserole:

3. Layer the Ingredients:

• Spread the sautéed vegetables evenly in the prepared baking dish. Add the cooked chicken on top of the vegetables.
• Pour the marinara or tomato sauce evenly over the chicken and vegetables.

3. Top with Cheese:

• Sprinkle the shredded mozzarella cheese evenly over the casserole. If using, add the grated Parmesan cheese for an extra cheesy layer.

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Bake the Casserole:

5. Bake:

• Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown.

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Garnish and Serve:

6. Garnish and Serve:

• Once baked, remove the casserole from the oven and let it cool for 5 minutes. Garnish with chopped fresh parsley before serving.

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Tips for Success:

• Use pre-cooked chicken: Rotisserie chicken or leftover chicken works great to save time.
• Customize vegetables: You can substitute or add vegetables like spinach, mushrooms, or cauliflower for variety.
• Crispy cheese topping: For an extra crispy cheese layer, broil the casserole for the last 2-3 minutes, watching closely to avoid burning.

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Recommendation:

Serve this Chicken & Vegetable Casserole with Mozzarella with a side of garlic bread or a fresh green salad for a complete and balanced meal. The combination of cheesy goodness and healthy vegetables will make it a favorite in your household!

Ingrédients

4 poitrines de poulet désossées et sans peau 8 onces de fromage à la crème, ramolli 1 tasse de cheddar râpé 4 gros piments jalapeño, épépinés et coupés en lanières 8 à 12 tranches de bacon 2 gousses d’ail, hachées 1 cuillère à soupe de persil frais, haché 1 cuillère à soupe de cuillère à café de paprika fumé Sel et poivre au goût Cure-dent

Préparation

Préchauffer le four : Préchauffer le four à 190 °C (375 °F). Tapisser une plaque à pâtisserie de papier d’aluminium et placer une grille dessus. Préparer le poulet : Couper les poitrines de poulet en deux horizontalement, en prenant soin de ne pas les couper complètement. Ouvrir les poitrines de poulet comme un livre et les placer entre deux feuilles de pellicule plastique. Écraser le poulet jusqu’à obtenir une épaisseur uniforme à l’aide d’un maillet à viande ou d’un rouleau à pâtisserie. Assaisonner les deux côtés avec du sel, du poivre et du paprika fumé. Préparer la garniture : Dans un bol moyen, mélanger le fromage à la crème ramolli, le cheddar râpé, l’ail émincé et le persil haché jusqu’à ce que tout soit bien mélangé. Assembler les rouleaux : étaler une quantité généreuse du mélange de fromage sur chaque poitrine de poulet. Placer 2 ou 3 bandes de jalapeño sur le mélange de fromage. Rouler soigneusement les poitrines de poulet, en commençant par l’extrémité la plus étroite, et fixer avec des cure-dents. Envelopper de bacon : Envelopper chaque rouleau de poulet de 2 ou 3 tranches de bacon, en s’assurant que tout le rouleau est recouvert. Fixez le bacon avec des cure-dents supplémentaires si nécessaire. Cuire les rouleaux de poulet : Placez les rouleaux de poulet enveloppés de bacon sur la plaque de cuisson préparée avec la grille. Faites cuire au four préchauffé pendant 25 à 30 minutes ou jusqu’à ce que le poulet soit bien cuit et que le bacon soit croustillant. Pour plus de croustillant, vous pouvez griller les rouleaux de poulet pendant 2 à 3 minutes supplémentaires, en surveillant attentivement pour éviter qu’ils ne brûlent. Servir : Retirez les cure-dents et laissez reposer les rouleaux de poulet pendant quelques minutes avant de servir. Tranchez et servez. Garnissez de persil haché supplémentaire si vous le souhaitez. APPRÉCIEZ

Apprécier!

Ingredients

For the Oat Crust:

• • 200 g oat flakes
  • 1 tsp sweetener

• • 1/3 tsp salt
  • 1 tsp baking powder
  • 80 g butter, melted

• 1 egg
• 1-2 tbsp cold water

For the Filling:

• • 1-2 onions, diced

• • Vegetable oil for frying
  • 300 g spinach
  • 100 g mozzarella cheese, grated

• 100 g feta cheese, crumbled

For the Topping:

• • 2 eggs
  • 3 tbsp sour cream or thick yogurt

Preparation Time

• • Prep Time: 20 minutes (plus 1 hour chilling time for the crust)
  • Cook Time: 40 minutes
  • Total Time: 1 hour 60 minutes

Instructions

Prepare the Oat Crust:

1. 1. In a large bowl, mix 200 g of oat flakes, 1 tsp sweetener, 1/3 tsp salt, and 1 tsp baking powder.
   2. Add 80 g of melted butter and mix well.
   3. Add 1 egg and 1-2 tbsp of cold water, mixing until the dough comes together.

1. Press the dough into a tart pan, covering the bottom and sides evenly.
2. Place the tart pan in the refrigerator and chill for 1 hour.

Prepare the Filling:

6. 6. In a large skillet, heat a bit of vegetable oil over medium heat.

6. 6. Add the diced onions and sauté until they are soft and translucent.
   7. Add 300 g of spinach to the skillet and cook for 3-4 minutes, until wilted.
   8. Remove from heat and let cool slightly.

Assemble the Tart:

10. 10. Preheat your oven to 180°C (350°F).
    11. Take the chilled crust out of the refrigerator.
    12. Spread the onion and spinach mixture evenly over the crust.

10. Sprinkle 100 g of grated mozzarella and 100 g of crumbled feta cheese over the spinach mixture.

Prepare the Topping:

14. 14. In a bowl, whisk together 2 eggs and 3 tbsp of sour cream or thick yogurt.
    15. Pour the egg mixture evenly over the cheese and spinach filling.

Bake:

16. Place the tart in the preheated oven and bake for 40 minutes, or until the top is golden brown and set.
17. Allow the tart to cool slightly before slicing and serving.

Serving Suggestions

• • Serve warm with a side salad for a complete meal.

• Enjoy as a brunch dish with fresh fruit and coffee.

Cooking Tips

• Ensure the spinach is well drained to prevent the tart from becoming too watery.
• Adjust the seasoning to your taste by adding herbs like thyme or oregano.

Ingredients

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

Instructions

Prepare the Pan

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

Slice the Banana

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

Make the Batter

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

Combine Dry Ingredients

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

Combine Wet and Dry Ingredients

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

Cook on the Stovetop

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

Serving

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

Tips and Notes

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