INGREDIENTS FOR Quick N Easy Tuscan White Bean Soup Recipe

Ingredients

⭐1/4 Cup Olive Oil extra virgin

⭐1 Small Onion diced

⭐2 Medium Shallots chopped

⭐4 Cloves Garlic mashed

⭐2 Carrots chopped into coins

⭐2 Celery Stalks diced

⭐3 15 Ounce Cans Cannellini Beans drained and rinsed

⭐2 Bay Leaves

⭐1 Tablespoon Italian Seasoning

⭐1/2 Teaspoon Red Pepper Flakes

⭐5-6 Cups Vegetable Broth

⭐1/2 Teaspoon Sea Salt

⭐1/4 Teaspoon Ground Black Pepper

⭐3 Cups Fresh Spinach

DIRECTIONS FOR QUICK AND EASY Tuscan White Bean Soup RECIPE:

⭐Place a large pot over medium-low heat and add the olive oil.

⭐Saute the garlic, shallots, and onions in the olive oil for three to four minutes.

⭐ After that, add the celery and carrots and sauté for a further 7 to 10 minutes. Ensuring the development of flavors is crucial.

⭐After draining and washing, add the cannellini beans to the pot with the vegetable stock, salt, pepper, bay leaves, and Italian seasoning.

⭐After bringing your mixture to a boil, lower the heat to a simmer, cover, and cook for an additional fifteen minutes.

To remove and dispose of the bay leaves, remove the cover.

⭐After that, pour two cups of the soup into a high-speed blender and process until smooth.

⭐Pour your soup back into the pot and give it a good swirl.

⭐Turn in the spinach and toss to wilt it.

⭐ Garnish your soup with a slice of crusty bread and some fresh herbs, then serve and savor!

NOTES:

Before adding the oil, preheat your pot on the burner. This will assist in keeping objects from adhering to the pot.

In instead of cooking onions, use shallots in this recipe. Shallots provide a more delectable soup because of their buttery element and sweeter flavor! You should always browse the vegetables in the pan. This contributes to the soup’s increased flavor. While you don’t have to blend the entire soup, blending about 1/3 of it will make the soup creamier. Whether blended or not, this soup tastes great! Cannellini beans are used in this dish, although any white bean would work in their place if necessary.

Banana chocolate squares
INGREDIENTS
• 1 cup of sugar
2 eggs
• 1 cup of oil
• 1 cup of milk
• 1 cup of hot water
• 3 ½ tablespoons of cocoa
• 2 cups of flour
• 10 g of baking powder
• 3 bananas
• 250 ml of cream
• 120 g/1 cup of milk chocolate
• pistachios
.
METHOD

Beat eggs with sugar. Add oil, milk, hot water, cocoa, flour and baking powder. Mix together. Grease the bottom of the mold with butter and place banana slices. Pour the prepared mixture.
It costs 40 and 180 dollars / 350 dollars.
Bring the cream and milk chocolate to a boil. Pour the cooked ganache over the tart. Sprinkle with pistachios

Finally, here it is – The perfect french fries recipe! Based on a ground-breaking method from the legendary Kenji López-Alt’s The Food Lab, these hot chips are so crispy they stay that way even after they’ve gone cold. It’s rare to find fries this good even at up-market bistros!

There’s nothing more deflating than going to all the effort of making your own fries from scratch, only to find they start losing crispiness before they even hit the table. Which is what happens if you use the standard way of cooking homemade fries – soaking in water followed by a double fry.

Well, it’s taken me years but with the help of the impressively thorough french fry research documented in Kenji López-Alt’s The Food Lab, Chef JB and I have finally nailed down the recipe for the perfect homemade french fries. Fluffy on the inside, crispy on the outside – and stays crispy well beyond the time it takes to eat the fries and, say, a big juicy Cheeseburger. The ideal french fry!

Ingredients

▢1 kg / 2 lb (3 – 4) floury potatoes (Note 1, Aus: Sebago/dirt aka brushed, US: Russet/Idaho, UK: Maris Piper, King Edward)
▢2 tbsp white vinegar (Note 2)
▢1 tbsp cooking salt / kosher salt (Note 3)
▢1 litre/quart canola/vegetable oil
SEASONING (CHOOSE):
▢Salt – table salt or sea salt flakes
▢Shaker fries seasoning
▢Rosemary salt
▢Nori salt (coming soon)

Instructions

Cut: Peel the potatoes. Cut into 6 mm / 1/4″ French fries using a serrated knife. (Note 4)
Keep cut fries submerged in a bowl of water to prevent them from going brown while you cut the remainder. (No need for actual soaking beyond this.)
Rinse: Transfer potatoes to a colander and rinse under tap water for 15 – 20 seconds.
Simmer: Place fries in a large pot with 2 litres/quarts of cold tap water, vinegar and salt. Bring to a boil over high heat then immediately reduce stove to low so the surface is rippling gently (Note 5), not big bubbles. Cook for 10 minutes then carefully remove using a slotted spoon into a colander (do not tip into colander, fries will break).
Dry 5 min: Spread the fries on 2 tea towel lined trays. Leave to steam dry for 5 minutes.
Pot: Pour 3 cm / 1.2″ of oil in a pot that is at least 10cm/4″ high (⚠️for safety, need at least 7 cm / 3″ from oil surface to rim of pot, Note 6)
Separate the fries into 3 Batches (for cooking).
FRY #1

Heat oil to 205°C/400°F over medium high heat.
⚠️10 sec pause (Note 7): Lower 1/3 of Batch 1 fries into the oil using a slotted spoon. WAIT 10 seconds, add another 1/3 of the fries, wait 10 seconds, then add the remaining Batch 1 fries.
50 sec fry: Fry for 50 seconds, moving them around once or twice. Then remove with a slotted spoon onto 2 paper towel lined trays, spread out in a single layer. The fries will still be white and floppy.
Repeat Fry #1 with Batches 2 and 3, ensuring the oil is back at 205°C/400°F before cooking.

FRY #2
30 min cool: Leaves fries to cool for 30 minutes.
Line a large bowl with paper towels – for draining and tossing.
Fry #2: Heat oil to 205°C/400°F. Fry half the French fries for 4 minutes, moving them around twice, or until golden brown and crispy. Drain in the lined bowl, then repeat with remaining fries.
SEASON & SERVE!
Sprinkle fries with salt or seasoning or choice. (Note 8) Toss and serve!
Fries will stay crispy even once cool. See note for large batch cooking tip.

Hello everyone! Today, I’m excited to share a delicious and nutritious recipe for Zucchini and Cabbage Fritters. These fritters are a perfect combination of fresh vegetables, cheese, and spices, making them an ideal snack or side dish. Let’s get started!

Preparation Time:

Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
Ingredients:

Zucchini, grated: 300g
Cabbage, shredded: 250g
Carrot, grated: 1 medium
Salt: 1/4 tsp (for marinating vegetables)
Green onion, finely chopped: 20g
Black pepper: 1/6 tsp
Garlic powder: 1/5 tsp
Chili powder: 1/4 tsp
Salt: 1/4 tsp (for seasoning)
Eggs: 2
Breadcrumbs: 4 tbsp
Cornstarch: 2 tbsp
Mozzarella cheese, grated: 70g
Cooking oil: 1 tbsp (for mixture)
Additional breadcrumbs for coating
Cooking oil: 2 tbsp (for frying)

Directions:

Prepare the Vegetables:
Grate the zucchini and carrot. Shred the cabbage finely.
Place the grated zucchini, carrot, and shredded cabbage in a large bowl.
Sprinkle with 1/4 tsp of salt and let them marinate for 10 minutes to release excess moisture.
After 10 minutes, squeeze out the excess liquid from the vegetables.
Mix the Ingredients:
In a large mixing bowl, combine the marinated vegetables with the chopped green onion.
Add black pepper, garlic powder, chili powder, and 1/4 tsp of salt. Mix well.
Beat the eggs and add them to the mixture.
Stir in 4 tbsp of breadcrumbs, 2 tbsp of cornstarch, and the grated mozzarella cheese.
Add 1 tbsp of cooking oil and mix until everything is well combined.
Form the Fritters:
Take a small portion of the mixture and shape it into a patty.
Coat each patty with additional breadcrumbs for extra crispiness.
Fry the Fritters:
Heat 2 tbsp of cooking oil in a large frying pan over medium heat.
Fry the fritters in batches, cooking for about 3-4 minutes on each side, or until golden brown and crispy.
Remove the fritters from the pan and place them on a plate lined with paper towels to drain excess oil.
Serving Suggestions:

Serve the fritters hot with your favorite dipping sauce or a side of sour cream.
They make a great appetizer, snack, or side dish to accompany any meal.
Cooking Tips:

Make sure to squeeze out as much moisture as possible from the vegetables to ensure crispy fritters.
Adjust the seasoning to your taste preference.
Nutritional Benefits:

These fritters are packed with vegetables, providing essential vitamins and minerals.
The mozzarella cheese adds a good source of protein and calcium.
Dietary Information:

This recipe is vegetarian and can be made gluten-free by using gluten-free breadcrumbs.
Storage Tips:

Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a frying pan or oven to retain their crispiness.
Why You’ll Love This Recipe:

These fritters are easy to make, healthy, and delicious.
Perfect for satisfying your cravings for something crispy and savory.
Conclusion:

Thank you for watching, commenting, and liking! I hope you enjoy these Zucchini and Cabbage Fritters as much as I do. They’re a perfect addition to any meal. Bon appétit!

Looking for a light and flavorful soup to keep you going throughout the summer? Beet soup is the best option! In addition to being delicious, this dish is full with nutrients that will keep you going all day long. Here is a basic yet delicious beet soup recipe that you will want to make time and time again.

What you need:

Peel and dice four medium beets.

One sliced onion

2 minced garlic cloves

Vegetable broth, 4 cups

a tablespoon of canola oil

tbsp of apple cider vinegar

Toss with salt and pepper.

Topping options: sour cream or plain Greek yogurt

As an optional garnish, you can use fresh dill or parsley.

Instructions:

For Ingredients And Complete Cooking Instructions Please Head On keep on Reading (>)

Warm the olive oil in a big saucepan over medium heat. Cook for approximately 5 minutes, or until the onion is softened and aromatic, adding minced garlic and diced onion.

For a further 5 minutes, sauté the diced beets to let the flavors combine.

Add the veggie broth and cook until just beginning to boil. Simmer, covered, for 20–25 minutes, or until beets are soft, over low heat.

Puree the soup with an immersion blender once the beets are cooked until it’s smooth and creamy. Also, you may mix the soup in portions until it’s completely smooth after gently transferring it to a blender.

Garnish the soup with salt and pepper, and then stir in the apple cider vinegar. Season with salt for taste and vinegar for acidity as desired.

Spoon the beet soup into individual bowls and top with a swirl of sour cream or plain Greek yogurt for a velvety finish. For a splash of color and a little of zest, sprinkle with some fresh parsley or dill.

Feel free to serve the soup warm or cooled; the choice is yours. All summer long, savor its healthy benefits and bright tastes!

Beet Soup’s Advantages:

Beets are nutrient dense because they contain several beneficial nutrients, such as vitamin C, potassium, folate, and antioxidants.

Benefits to Heart Health: Research has demonstrated that the nitrates included in beets can assist in reducing blood pressure and enhancing cardiovascular wellness.

Digestive Support: Beets’ high fiber content helps with digestion and supports a healthy digestive tract.

To sum up, this beet soup is a healthy and delicious complement to your summertime menu rotation. This dish is sure to be a hit with your family and friends week after week thanks to its eye-catching appearance, delicious taste, and plenty of health benefits. Try it out and enjoy a little bit of summer with every spoonful!

Caramel Apple Cinnamon Roll Lasagna is fun and delicious combo of classic caramel apple pie and yummy cinnamon rolls. This awesome fall treat (just like this amazing Apple Crumb Cake) is delicious dessert, but it is great idea for easy breakfast casserole, too.

Ingredients

• 2 cans cinnamon rolls
• 4 large apples- peeled and diced (Granny Smith or Golden Delicious)
• ½ cup sugar
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 tablespoon cornstarch
• ¼ –1/3 cup caramel sauce (or salted caramel sauce if you prefer)

How To Make Caramel Apple Cinnamon Roll Lasagna

1. Preheat the oven to 375 F and spray glass or ceramic 8 x 8 x 2 inch dish with nonstick spray( I used 7 x 9 x 2 inch ceramic dish).
2. In a bowl stir together diced apples, sugar, corn starch, cinnamon and nutmeg to coat evenly.
3. Cut cinnamon rolls in ¼ inch slices and then roll it out on floured work surface until thin. Dust it with flour because they are too sticky and they will fall apart when rolling out. You can dust your hands with flour and press it to thin it out if you find that easier.
4. Arrange first layer of flattened cinnamon rolls at the bottom and sides of a dish. Press them with your hands to seal them well.
5. Spread half of apples from the filling and drizzle 2-3 tablespoons of caramel sauce on top. Cover with another layer of flattened cinnamon rolls.
6. Spread remaining apples and drizzle again with caramel sauce. Cover with remaining flattened cinnamon rolls.
7. Cover with aluminum foil and bake 30 minutes. Then remove the foil and bake another 10-15 minutes until the top are golden brown.
8. Cool at least 30 minutes, drizzle with icing(that came with cinnamon rolls) slice and serve.

Petits pains moelleux et moelleuxIngrédients :4 tasses de farine tout usage1/4 tasse de sucre granulé2 1/4 cuillères à café (1 sachet) de levure sèche active1 cuillère à café de sel1/2 tasse d’eau tiède (110°F/45 °C)1/2 tasse de lait chaud (110°F/45°C)1/4 tasse de beurre non salé, fondu2 gros œufs, température ambiante2 cuillères à soupe de beurre non salé, fondu (pour le badigeonnage)Instructions : Préparez le mélange de levure :
Dans un petit bol, dissolvez le sucre granulé dans l’eau tiède et le lait. Saupoudrez la levure sèche active sur le dessus et laissez reposer pendant environ 5 à 10 minutes, jusqu’à ce qu’elle soit mousseuse.

Mélanger la pâte :

Dans un grand saladier, mélangez la farine et le sel. Faire un puits au centre et ajouter le mélange de levure, le beurre fondu et les œufs. Remuer jusqu’à ce qu’une pâte se forme.

Pétrir la pâte :

Transférez la pâte sur une surface farinée et pétrissez-la pendant environ 8 à 10 minutes, jusqu’à ce qu’elle soit lisse et élastique. Si vous utilisez un batteur sur socle, pétrissez avec le crochet pétrisseur à vitesse moyenne pendant environ 6 à 8 minutes.

Première montée :

Placez la pâte dans un bol légèrement graissé, couvrez-la d’un linge humide ou d’une pellicule plastique et laissez-la levier dans un endroit chaud pendant environ 1 à 1,5 heure, ou jusqu’à ce qu’elle double de volume.

Façonner les rouleaux :

Dégonflez la pâte pour en extraire l’air. Divisez la pâte en 12 à 16 morceaux égaux et façonnez chaque morceau en boule. Placez les boules dans un plat de cuisson gras, en les espaçant légèrement.

Deuxième montée :

Couvrez les rouleaux d’un linge humide ou d’une pellicule plastique et laissez-les levier dans un endroit chaud pendant environ 30 à 45 minutes, ou jusqu’à ce qu’ils soient gonflés et se touchent.

Préchauffer le four :

Préchauffez votre four à 375°F (190°C).

Cuire les petits pains :

Badigeonnez le dessus des petits pains de beurre fondu. Faites cuire au four préchauffé pendant 15 à 20 minutes ou jusqu’à ce que le dessus soit doré.

Touche finale :

Retirez les petits pains du four et badigeonnez-les de beurre fondu supplémentaires pour obtenir une croûte brillante et moelleuse.

Servir:

Laissez refroidir légèrement les rouleaux avant de les servir. Dégustez-les tièdes ou à température ambiante.

Conseils : Assurez-vous que les liquides (eau et lait) sont à la bonne température pour activer correctement la levure. La pâte doit être molle mais pas collante ; ajustez avec de petites quantités de farine ou d’eau selon les besoins.

Profitez de vos petits pains moelleux et moelleux ! Je suis

Ingredients:

1 cup light rum

2 cups frozen pineapple chunks

1/2 cup coconut cream

1/4 cup pineapple juice

1/2 cup ice

Pineapple slices and maraschino cherries for garnish

PREPARATION:

Start with your trusty blender, pouring in the light rum and pineapple juice.

Toss in those frozen pineapple chunks and the creamy coconut cream.

Add the ice, but just the right amount to avoid diluting the flavor.

Blend on high until everything’s creamy and smooth. If the ice plays hard to get, stop, give it a stir, and blend again.

Pour the Pina Coladas into pre-chilled glasses for that extra frosty touch.

Garnish each glass with a slice of pineapple and a maraschino cherry for a picture-perfect finish.

Variations & Tips:

For a non-alcoholic version that’s just as tropical, skip the rum and add more pineapple juice.

If you’re watching your diet, substitute coconut cream with coconut milk for a lighter touch.

For an added kick, muddle in fresh mint leaves or a hint of ginger.

If you’re blessed with fresh pineapple, use it instead of frozen. Just remember to freeze it first for that signature slushy consistency.

The secret to a perfect Pina Colada, much like life’s other joys, lies in the right proportions and a generous dose of love. Here’s to cherished memories and enjoying great company! Cheers!

Enjoy !

Beginning of the text.
Desfruta dos benefícios suaves deste doce cremoso de coco, ideal para qualquer ocasião.

Ce dessert délicieux mélange une crème anglaise crémeuse avec la saveur exotique de la noix de coco, ce qui le rend apprécié par les enfants et les adultes.

Facile à faire et délicieux à déguster, ce dessert va sûrement devenir un incontournable parmi vos recettes préférées.

Postre cremoso de coco.

Ingredientes

2 cups of whole milk

1 tasse de crème épaisse

1 cup of granulated sugar

1/2 tasse de farine de maïs

Media cucharadita de sal.

1 cucharadita de esencia de vainilla.

1 tasse de noix de coco râpée, sucrée ou non sucrée.

1/4 tasse de noix de coco râpée grillée (optionnel, pour décorer).

Guidelines

Première étape : préparer la crème anglaise de base.

Dans une casserole de taille moyenne, mélangez le lait entier, la crème épaisse, le sucre, la fécule de maïs et le sel.

Battez la préparation à feu moyen jusqu’à ce qu’elle épaississe, en veillant à ce qu’il n’y ait pas de morceaux.

Cuando espese, quitar del fuego y añadir el extracto de vainilla.

Paso 2: Agregar el coco.

Ajoutez la noix de coco râpée à la crème anglaise et remuez jusqu’à ce qu’elle soit bien mélangée.

Verse le mélange dans un plat en verre adapté pour le four et étale-le de manière uniforme.

Paso 3: Enfriar y disfrutar.
Couvrez le plat avec du film plastique en le plaçant directement sur la crème anglaise pour empêcher qu’une peau se forme.

Mettre au réfrigérateur pendant au moins 4 heures ou jusqu’à ce qu’il soit bien ferme.

Paso 4: Poner la comida y servir.
Antes de servir, espolvorea encima con copos de coco tostados para darle más textura y sabor (opcional).

Prenez des portions avec une cuillère, en vous assurant que chaque portion a beaucoup de crème anglaise et de noix de coco.

Conseils pour avoir du succès
Para darle un sabor más intenso, usa leche de coco en vez de leche entera.

Ajusta el nivel de dulzura usando coco rallado dulce o sin endulzar, dependiendo de lo que prefieras.

Pour donner une texture croustillante, vous pouvez essayer d’ajouter des biscuits Graham ou des biscuits écrasés à la crème anglaise avant de la solidifier.

Palabras clave
Postre de coco.

Crema cremosa de coco.

Receta de postre tropical.

Postre sencillo.

Postre sin necesidad de hornear.

Postre de coco.

Postre casero de coco.

End.
Ce dessert onctueux à la noix de coco est une délicieuse manière de profiter des saveurs tropicales de la noix de coco dans une base crémeuse et savoureuse.

Facile à faire et très délicieux, c’est le dessert idéal pour terminer n’importe quel repas.

Prueba el plato frío con coco tostado encima para darle más sabor y textura crujiente.