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Ingredients for the Cream:
1 box of condensed milk
6 Tablespoons of Nest Milk
2 Boxes of Sour Cream
1 Tablespoon Unsalted Butter
Ingredients for Assembly:
2 strawberry trays
200 g of Maizena Biscuit
Milk (to moisten)
Cream Preparation:
In a pan, add the condensed milk, the nest milk, the cream and the butter. Mix and bring to the low fire, stirring constantly until it starts to unglue from the bottom of the pan.
Pour into a bowl and cover with plastic wrap. Wait until it cools down completely.
Mounting:
Wash and slice the strawberries. Reserve. Dip the biscuits quickly in the milk, but without soaking. Place a layer of cookies on the bottom of a serving dish.
Cover with the cream and make a layer of strawberry. Repeat this process until the cream is last. Cover with plastic wrap and place in the fridge for 2 hours.
After this time, decorate the pavé with Ninho milk and strawberry. Serve immediately.

Ingredients:

For the Dough:

• 6 eggs 
• A pinch of salt 
• 80g sugar 
• 60g flour 
• 100g ground hazelnuts 
• 1 teaspoon baking powder 

For the Cream:

• 4 eggs 
• A pinch of salt 
• 100g sugar 
• 120g cornstarch 
• 1L milk 
• 200g butter 
• 200g chocolate 
• 15g cocoa 
• 100g hazelnuts (roasted and chopped) 
• 8g vanilla sugar 

For the Topping:

• 400ml cream (33% fat) 
• 50g sugar 
• 300g cream cheese 

Instructions:

1. Preheat your oven to 180°C (356°F).
2. For the dough, beat 6 eggs with a pinch of salt until frothy. Gradually add 80g of sugar while continuing to beat.
3. Gently fold in 60g of flour, 100g of ground hazelnuts, and 1 teaspoon of baking powder.
4. Pour the dough into a 24x24cm baking pan and bake for 30 minutes.
5. For the cream, whisk 4 eggs with a pinch of salt. Add 100g of sugar and 120g of cornstarch, whisking until well combined.
6. Heat 1L of milk in a saucepan until almost boiling. Gradually add the egg mixture while stirring constantly until it thickens.
7. Remove from heat, add 200g of butter, 200g of chocolate, 15g of cocoa, 100g of roasted and chopped hazelnuts, and 8g of vanilla sugar. Mix until smooth.
8. Pour the cream over the baked dough.
9. Whip 400ml of cream with 50g of sugar until stiff peaks form, then fold in 300g of cream cheese.
10. Spread the cream mixture over the chocolate layer.
11. Allow the cake to cool and set in the refrigerator.
12. Enjoy your scrumptious Christmas cake with family and friends!

Ingredients

For the Egg Mixture:

• • 4 large chicken eggs

• • ½ tsp salt
  • 125 ml (½ cup) milk
  • 113 g (4 oz) flour

• • 28 g (1 oz) spring onions, chopped
  • 28 g (1 oz) fresh dill, chopped
  • Black pepper to taste

• 85 g (3 oz) mozzarella cheese, shredded

For the Vegetables & Chicken:

• • 4 medium potatoes, peeled and diced

• • 1 zucchini, diced
  • 1 onion, chopped
  • 2 cloves garlic, minced

• • 1 carrot, grated
  • 1 chicken fillet, diced
  • 1 sweet fresh pepper, chopped

• • 1 tsp salt
  • Black pepper to taste
  • ½ tsp sweet paprika

• • 28 g (1 oz) olives, sliced
  • 2 cherry tomatoes, halved
  • 1 tbsp olive oil

Directions

• • Prepare the Vegetables: Peel and dice the potatoes, chop the zucchini, onion, pepper, and garlic. Grate the carrot.
  • Cook the Chicken & Vegetables: In a large pan, heat olive oil over medium heat. Add the diced chicken fillet, season with salt, black pepper, and sweet paprika. Cook for 5-7 minutes until browned. Remove and set aside.
  • Sauté the Vegetables: In the same pan, sauté onions, garlic, carrots, zucchini, and sweet pepper for 4-5 minutes until they soften slightly.

• • Make the Egg Mixture: In a large bowl, whisk together eggs, salt, black pepper, and milk. Gradually add the flour, mixing until smooth. Stir in chopped spring onions and dill.
  • Layer the Casserole: Preheat the oven to 180°C (360°F). Grease a casserole dish with olive oil. Spread the diced potatoes at the bottom, then add the cooked chicken and sautéed vegetables. Pour the egg mixture over the top.
  • Bake: Bake the casserole for 30 minutes at 180°C (360°F) until the top is set and golden brown.

• Add Mozzarella & Final Toppings: Remove the casserole from the oven. Sprinkle shredded mozzarella cheese on top, add sliced olives and halved cherry tomatoes. Return to the oven and bake for an additional 7 minutes until the cheese is melted and bubbly.
• Serve: Garnish with extra dill or spring onions if desired and serve hot.

Serving Suggestions

• • Pair with a simple green salad or steamed broccoli for a complete meal.

• Serve with crusty bread or garlic toast for added texture.

Cooking Tips

• • For a more flavorful egg mixture, add a pinch of nutmeg or smoked paprika.
  • You can substitute mozzarella with any melty cheese like cheddar or gouda.

• If you prefer crispier potatoes, pre-bake the diced potatoes for 10 minutes before adding them to the casserole.

Nutritional Benefits

• • High Protein: Chicken and eggs provide a great source of protein, helping with muscle repair and overall health.
  • Rich in Fiber: The vegetables, especially zucchini and potatoes, are rich in fiber, which aids in digestion.

• Essential Vitamins: Zucchini, peppers, and carrots are rich in vitamins A and C, supporting immune health.

Dietary Information

• • Gluten-Free Option: Use gluten-free flour to make this dish gluten-free.
  • Vegetarian Option: Omit the chicken and increase the quantity of vegetables for a vegetarian version.

• Low Carb Option: Substitute the potatoes with cauliflower for a low-carb alternative.

Nutritional Facts (Per Serving, makes 6 servings)

• • Calories: 320
  • Protein: 18 g

• • Carbohydrates: 25 g
  • Fiber: 5 g
  • Fat: 16 g

• Sugars: 4 g

Storage Tips

• • Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
  • Freezing: Freeze individual portions in airtight containers for up to 2 months. Reheat in the oven or microwave before serving.

• Reheating: Reheat in a preheated oven at 150°C (300°F) for 10-15 minutes or in the microwave for 2-3 minutes.

Ingredients:

• 1 grosse tête de brocoli, coupée en fleurons
• 1 grosse tête de chou-fleur, coupée en fleurons
• 2 cuillères à soupe d’huile d’olive
• Sel et poivre au goût
• 3 cuillères à soupe de beurre
• 3 gousses d’ail hachées
• 3 cuillères à soupe de farine tout usage
• 2 tasses de lait
• 1 tasse de crème épaisse
• 2 tasses de fromage râpé (cheddar, gruyère ou un mélange)
• 1/2 cuillère à café de noix muscade
• 1 tasse de chapelure
• 1/2 tasse de parmesan râpé
• Persil frais haché (pour la garniture)

PREPARATION:

1. Préchauffer et préparer :
   • Préchauffez votre four à 375 degrés Fahrenheit (190 degrés Celsius).
   • Graisser un grand plat de cuisson avec du beurre ou un spray antiadhésif.
2. Rôtir les légumes :
   • Mélangez les fleurons de brocoli et de chou-fleur avec de l’huile d’olive, du sel et du poivre. Étalez-les sur une plaque à pâtisserie et faites-les rôtir au four préchauffé pendant environ 20 à 25 minutes jusqu’à ce qu’ils commencent à devenir tendres et à prendre de la couleur.
3. Préparez la sauce au fromage :
   • Dans une casserole, faites fondre le beurre à feu moyen. Ajoutez l’ail émincé et faites revenir jusqu’à ce qu’il soit parfumé, environ 1 minute.
   • Incorporez la farine et laissez cuire environ 2 minutes pour éliminer le goût de farine crue. Incorporez progressivement le lait et la crème épaisse en fouettant, en veillant à ce qu’il n’y ait pas de grumeaux.
   • Portez à ébullition et laissez mijoter jusqu’à ce que la sauce épaississe, environ 5 minutes. Retirez du feu et incorporez le fromage râpé et la muscade jusqu’à ce que le fromage soit fondu et que la sauce soit lisse.
4. Combiner et cuire :
   • Placez le brocoli et le chou-fleur rôtis dans le plat de cuisson préparé. Versez la sauce au fromage uniformément sur les légumes.
   • Dans un petit bol, mélanger la chapelure avec le parmesan et saupoudrer sur le dessus du gratin.
   • Cuire au four pendant 25 à 30 minutes ou jusqu’à ce que le dessus soit doré et croustillant.
5. Servir:
   • Laissez refroidir le gratin quelques minutes avant de le servir. Décorez de persil frais haché.

Enjoy !

Creamy Tortellini Soup with Sausage (Slow Cooker Recipe)

There’s something undeniably comforting about a warm, hearty bowl of soup on a cold winter night, especially in the Midwest, where the winters can be particularly harsh. When I first came across this recipe for creamy tortellini soup with sausage, I knew I had to try it, and it didn’t disappoint. The rich flavors, combined with the convenience of slow cooking, made it an instant hit in my household.

I originally started searching for a recipe that would modernize an old favorite that my grandma used to make. Her soups were always filled with love, but I needed something that could fit into my busy schedule. That’s when I found this slow cooker version. It retains all the comforting elements of grandma’s recipe but adds a creamy twist that takes it to the next level. The robust Italian sausage, tender cheese-filled tortellini, and the rich, creamy broth all come together in perfect harmony, making every bite satisfying and full of flavor.

What I love most about this recipe is how simple it is to prepare. With minimal effort in the kitchen, you can let the slow cooker do all the work while you go about your day. Whether you’re juggling work, family, or just need a hands-off meal option, this recipe has you covered.

Servings: 6

Ingredients:

• 1 lb Italian sausage (mild or spicy)
• 1 small onion, chopped
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 can (15 oz) diced tomatoes, drained
• 1 (9 oz) package refrigerated cheese tortellini
• 3 tbsp heavy cream
• 2 cups fresh spinach, roughly chopped
• ½ tbsp pesto
• 1½ tsp dried oregano
• Salt and pepper, to taste
• Grated Parmesan cheese (optional, for garnish)

Instructions:

1. Brown the Sausage: In a skillet over medium heat, cook the sausage, breaking it into small pieces. Drain excess fat.
2. Sauté Veggies: Add the chopped onion and garlic to the skillet. Sauté until the onion is translucent, about 5 minutes.
3. Slow Cook: Transfer the sausage mixture to the slow cooker. Add chicken broth, diced tomatoes, oregano, and pesto. Stir to combine.
4. Cook Time: Cover and cook on low for 6 hours or on high for 3 hours.
5. Add Tortellini: About 30 minutes before serving, stir in the tortellini, heavy cream, and spinach.
6. Finish Cooking: Continue cooking for another 30 minutes, or until the tortellini is tender.
7. Season and Serve: Season with salt and pepper to taste. Serve hot, optionally garnished with grated Parmesan.

Pro Tips for Making Creamy Tortellini Soup

1. Sauté First: Always sauté the sausage and vegetables before adding them to the slow cooker. This step enhances the flavors and gives the soup a richer taste.
2. Use Fresh Ingredients: Fresh spinach adds a vibrant flavor and texture. If you prefer, you can also use frozen spinach; just make sure to thaw and drain it first.
3. Adjust the Spice: If you like a bit of heat, opt for spicy Italian sausage. For a milder flavor, go with the mild variety or use turkey sausage.
4. Don’t Overcook the Tortellini: Add the tortellini in the last 30 minutes of cooking to ensure they remain tender and don’t become mushy.
5. Make It Ahead: This soup freezes well. Make a double batch and store leftovers in airtight containers for a quick meal later on.
6. Garnish Wisely: For added flavor and presentation, sprinkle fresh herbs or a drizzle of olive oil before serving.
7. Cream Variations: If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or a non-dairy cream for a delicious twist.

There’s something undeniably comforting about waking up to the smell of sweet, decadent French toast baking in the oven. But what if you could take that classic breakfast dish and give it an elegant, dessert-like twist? Enter Crème Brûlée French Toast, the perfect blend of indulgence and sophistication. Imagine layers of soft, pillowy brioche or challah bread soaked in a rich, custard-like mixture, then baked to golden perfection with a caramelized topping that crackles as you dig in. It’s like enjoying your favorite dessert for breakfast!

This recipe is ideal for those special occasions when you want to impress your guests with minimal effort or even just treat yourself to a luxurious morning meal. The best part? You can prepare everything the night before, letting the bread absorb all the sweet, creamy flavors while you sleep. In the morning, all that’s left is to pop it in the oven, and you’ll have a beautifully golden, puffy French toast that’s rich and flavorful, with just the right amount of crispiness from the caramelized sugar topping.

Whether you’re hosting brunch or simply craving something a little more indulgent, this Crème Brûlée French Toast is sure to become a favorite. You can even add a touch of your own creativity by including seasonal spices like cinnamon and nutmeg or layering in fresh fruit like apples or pears for a delightful twist. Perfect for lazy weekends, holidays, or any time you want to start your day with a treat, this dish combines the best of two worlds: the comfort of French toast and the elegance of crème brûlée.

Ingredients:

• 1/2 cup (1 stick) unsalted butter
• 1 cup packed brown sugar
• 2 tbsp light corn syrup
• 1 loaf brioche or challah bread, sliced 1/2 inch thick
• 5 large eggs
• 1/2 cup fat-free milk
• 1/2 cup half-and-half
• 1 tsp vanilla extract
• 1 tsp orange liqueur or Grand Marnier (optional)
• 1/2 tsp salt (optional)
• 1/4 cup granulated sugar (for caramelizing)

Instructions:

1. Prepare Caramel Base
   In a small saucepan over medium heat, melt butter. Add brown sugar and corn syrup, stirring until smooth. Pour this mixture into a 9×13-inch baking dish.
2. Layer the Bread
   Arrange the sliced bread evenly over the caramel base in the baking dish. Trim slices to fit if needed.
3. Make the Custard
   In a large bowl, whisk together eggs, milk, half-and-half, vanilla, salt, and liqueur (if using). Pour the custard over the bread slices, pressing down gently so the bread absorbs it.
4. Chill
   Cover the dish with plastic wrap and refrigerate for at least 8 hours or overnight.
5. Bake
   Preheat the oven to 350°F (175°C). Remove the plastic wrap and let the dish come to room temperature. Bake for 35-40 minutes, or until golden and puffed. Let cool slightly.
6. Caramelize (Optional)
   For an extra touch, sprinkle granulated sugar on top and use a kitchen torch to caramelize until crisp and golden

Tips:

• For a seasonal twist, add cinnamon and nutmeg to the custard.
• For variety, try layering sliced apples or pears between the bread slices.
• Reduce sugar and butter for a less sweet version, or use whole grain bread for added texture.