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  • POTATOES AU GRATIN

    POTATOES AU GRATIN

    RECIPE:
    Ingredients 1f6d2
    2 Tbls Unsalted Butter
    4 Medium Potatoes, peeled
    1 Tub (280ml) Elmlea Double Cream (Heavy Whipping Cream)
    1/2 Cup Shredded Cheddar
    6 Tbls Parmesan Cheese, divided
    3 Cloves Garlic, minced
    1/4 Tsp Ground Nutmeg
    Salt & Pepper
    Method:
    Preheat oven 190C/375F.
    Butter grease a baking dish with unsalted butter.
    Very thinly slice potatoes, using a mandoline, if you have one.
    In a large mixing bowl, combine cream, cheddar, garlic, nutmeg and 3 tablespoons parmesean.
    Add sliced potatoes and toss together until all potatoes are well coated. Season with salt and pepper and toss again.
    Place the potatoes upright in prepared baking dish. Evenly pour remaining cream over the potatoes and lightly season with salt and pepper. Dot with 2 tablespoons (small cubes) of butter.
    Cove
  • Chicken Patties

    Chicken Patties

    Makes: 6 patties
    W-W Points: Approx. 2-3 points per patty (depending on your plan)

    Ingredients:

    • 1 lb ground chicken (93% lean)
    • 1/4 cup whole wheat breadcrumbs (or almond flour for fewer points)
    • 1 egg, lightly beaten
    • 1/4 cup onion, finely chopped
    • 2 garlic cloves, minced
    • 2 tbsp fresh parsley, chopped (or 1 tsp dried parsley)
    • 1/2 tsp onion powder
    • 1/2 tsp garlic powder
    • 1/4 tsp paprika
    • 1/4 tsp salt (optional)
    • 1/4 tsp black pepper
    • Cooking spray (olive oil or avocado oil)

    Directions:

    1. Prepare the Mixture:In a large bowl, combine the ground chicken, breadcrumbs (or almond flour), egg, onion, garlic, parsley, onion powder, garlic powder, paprika, salt, and black pepper.
      Mix everything together until well combined. Make sure not to overmix, as it can make the patties tough.
    2. Form the Patties:Divide the mixture into 6 equal portions and shape them into patties about 1/2-inch thick.
    3. Cook the Patties:Heat a non-stick skillet or grill pan over medium heat and spray lightly with cooking spray.
      Cook the patties for about 4-5 minutes on each side, or until they are golden brown and cooked through (internal temperature should reach 165°F/74°C).
    4. Serve and Enjoy:Serve the chicken patties on their own or in a low-calorie bun or lettuce wrap for a low-point meal.
  • WW Fluffy Garlic Flatbreads

    WW Fluffy Garlic Flatbreads

    If you’re looking for a delectable way to elevate your meals, these WW Fantastic Garlic Flatbreads are the answer. They bring together the rich aroma of garlic with a tender, airy texture that’s simply irresistible. Whether you’re planning a cozy dinner, preparing for a casual get-together, or just craving something savory, these flatbreads are sure to impress.

    What makes this recipe stand out is its simplicity and versatility. Made with everyday ingredients like flour, Greek yogurt, and fresh garlic, it fits seamlessly into any WW meal plan. Plus, the cooking process is straightforward, making it a perfect addition to your cooking repertoire.

    Look at the Recipe

    • Savory and Aromatic: Infused with fresh garlic and parsley for a burst of flavor.
    • Versatile: Ideal as a side dish, appetizer, or pizza base.
    • Easy to Make: Quick preparation and cooking for a hassle-free meal.

    These flatbreads are not just delicious but also fit perfectly into a WW meal plan. They offer a great way to enjoy a warm, garlic-infused bread without the extra calories or points of store-bought options.

    Ingredients Needed

    • All-purpose Flour: Provides the base for a soft, pliable dough.
    • Baking Powder: Helps the flatbreads rise, giving them a fluffy texture.
    • Salt: Enhances the overall flavor.
    • Olive Oil: Adds richness and helps in forming a smooth dough.
    • Non-fat Greek Yogurt: Contributes to the flatbreads’ softness and adds a bit of tang.
    • Garlic: Freshly minced for the best flavor.
    • Fresh Parsley: Adds a hint of freshness and color.
    • Cooking Spray: To prevent sticking during cooking.

    How to Make Our WW Fantastic Garlic Flatbreads

    1. Prepare the Dough: Mix the flour, baking powder, and salt. Add olive oil, Greek yogurt, garlic, and parsley to form the dough.
    2. Knead and Shape: Knead the dough until smooth, then divide and roll into flatbreads.
    3. Cook the Flatbreads: Heat a skillet with cooking spray and cook each flatbread until golden brown on both sides.

    Storage & Serving Suggestions

    • Storing Leftovers: Keep any leftover flatbreads in an airtight container at room temperature for up to 2 days. For longer storage, wrap them in foil and freeze them.
    • Serving Ideas: Enjoy these flatbreads on their own, with dips like hummus or tzatziki, or as a base for your favorite pizza toppings.

    Tips & FAQs

    • Can I use whole wheat flour? Yes, you can substitute whole wheat flour for a healthier option, but the texture may be denser.
    • Can I add cheese or other herbs? Absolutely! Feel free to mix in shredded cheese or additional herbs like rosemary or thyme for extra flavor.
    • What if my dough is too sticky? If the dough is too sticky, sprinkle a bit more flour until it reaches a manageable consistency.
    • Can I use a different type of yogurt? Greek yogurt works best, but you can use plain yogurt if that’s what you have on hand.

     

  • Pineapple Chicken and Rice

    Pineapple Chicken and Rice

    Ingredients:
    1 pound chicken breast, cubed
    1 cup pineapple, cubed
    1 tablespoon olive oil
    1 onion, chopped
    2 cloves garlic, minced
    1 red bell pepper, diced
    1 cup jasmine rice
    2 cups chicken broth
    1 tablespoon soy sauce
    1 teaspoon ginger, grated
    Salt and pepper to taste
    1/4 cup green onions, sliced
    1 tablespoon sesame seeds
    Directions:
    In a large skillet, heat the olive oil over medium heat. Add the chicken cubes and cook until golden brown and cooked through. Remove the chicken and set aside.
    In the same skillet, add the onion, garlic, and red bell pepper. Cook until the vegetables are softened.
    Add the pineapple and cook for an additional 2 minutes.
    Stir in the jasmine rice, chicken broth, soy sauce, ginger, salt, and pepper. Bring to a boil.
    Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked through.
    Return the chicken to the skillet, mix well, and heat through.
    Serve garnished with green onions and sesame seeds.
    Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
    Kcal: 350 kcal per serving | Servings: 4 servings
  • Mini chicken pot pies

    Mini chicken pot pies

    Ingredients:

    14 ounces Cream of Chicken Soup

    ¼ cup Chicken Stock

    3 packages Crescent Rolls(you will have to seal the seams)

    9 ounces frozen mixed vegetables, thawed

    1 cup chicken, shredded

    PREPARATION:

    Preheat the oven to 400* Spray muffin tins with a non stick spray Lay the crescent roll dough out flat, pinch seams together Using a biscuit cutter, cut out 12 rounds from the dough Press the dough into the muffin tins, including up the sides In a large bowl, mix together the soup, thawed vegetables and the shredded chicken Spoon the filling into each muffin cup, do not overfill Using a pizza cutter, slice strips of dough and lay across the tops of the muffin cups Place in the oven and bake for about 18 minutes, until the top and sides are a light golden brown. If the top begins to brown too quickly, cover with aluminum foil and bake Let cool and use a knife to loosen from the muffin tins.

    Enjoy !

  • Easy Mini Cheesecakes

    Easy Mini Cheesecakes

    Ingredients:

    1 cup graham cracker crumbs
    4 tablespoons unsalted butter, melted
    2 tablespoons sugar
    2 (8 oz) packages cream cheese, softened
    1/2 cup granulated sugar
    2 large eggs
    1 teaspoon vanilla extract
    1/4 cup sour cream
    Directions:

    Preheat your oven to 325°F (163°C) and line a muffin tin with 12 paper liners.
    Mix graham cracker crumbs, melted butter, and 2 tablespoons sugar in a bowl. Press the mixture firmly into the bottom of each liner.
    In a large bowl, beat the cream cheese and 1/2 cup sugar until smooth. Add eggs one at a time, then vanilla extract and sour cream, beating until just blended.
    Divide the mixture evenly among the prepared cups, filling each about 3/4 full.
    Bake for 20-25 minutes, or until the centers are just set. Cool to room temperature, then refrigerate for at least 2 hours before serving

  • Experience the Tropical Delight: Let’s Bake Hawaiian Banana Bread Together

    Experience the Tropical Delight: Let’s Bake Hawaiian Banana Bread Together

    Ingredients
    1/2 cup butter, softened
    1 cup sugar
    2 large eggs
    1 very ripe banana, mashed
    1 cup crushed pineapple (do not drain)
    2 cups flour
    1 tsp baking powder
    1/2 tsp baking soda
    1/4 tsp salt
    1/4 cup shredded coconut
    Instructions
    Preheat oven to 350 degrees.
    In a large bowl, cream butter and sugar together with a mixer until light and fluffy. Add eggs, one at a time and beat to incorporate.
    Stir in mashed banana and pineapple.
    In a separate, medium sized bowl, sift together flour, baking powder, baking soda, and salt. Add to wet ingredients.
    Stir in coconut flakes/shreds.
    Pour mixture into a greased loaf pan (9×5). Bake for 60 minutes or until a toothpick inserted comes out clean.
  • MILK BRIOCHE ROLLS

    MILK BRIOCHE ROLLS

    Here’s a soft and fluffy recipe for Milk Brioche Rolls:

    Ingredients:

    • 3 1/4 cups (400g) all-purpose flour
    • 1/4 cup (50g) sugar
    • 2 1/4 teaspoons (7g) active dry yeast
    • 1/2 teaspoon salt
    • 3/4 cup (180ml) warm milk (around 110°F/43°C)
    • 2 large eggs, room temperature
    • 1/4 cup (60g) unsalted butter, softened and cut into small cubes
    • 1 egg yolk mixed with 1 tablespoon milk (for egg wash)

    Instructions:

    1. Activate the yeast: In a small bowl, combine the warm milk and sugar. Sprinkle the active dry yeast over the top and let it sit for about 5-10 minutes, until foamy.
    2. Mix the dough: In a large bowl (or stand mixer), combine the flour and salt. Pour in the yeast mixture and add the eggs. Mix until a rough dough forms.
    3. Incorporate butter: Gradually add the softened butter, a few cubes at a time, while continuing to knead the dough (using a stand mixer with a dough hook or by hand). Knead for about 10 minutes, until the dough is smooth and elastic.
    4. First rise: Place the dough in a lightly greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm spot for about 1 to 1.5 hours, or until doubled in size.
    5. Shape the rolls: After the dough has risen, punch it down and divide it into 12 equal pieces. Shape each piece into a round ball and place them on a lined or greased baking sheet, spacing them slightly apart.
    6. Second rise: Cover the shaped rolls with a towel and let them rise again for about 30-45 minutes, until puffy.
    7. Preheat the oven: While the rolls are rising, preheat your oven to 350°F (175°C).
    8. Egg wash and bake: Brush the tops of the rolls with the egg wash (egg yolk mixed with milk) for a golden, shiny finish. Bake the rolls for 18-20 minutes, or until golden brown.
    9. Cool and serve: Let the rolls cool slightly before serving. They’re perfect for dinner, sandwiches, or just slathering with butter.

    These Milk Brioche Rolls are soft, buttery, and have a slight sweetness—delicious fresh out of the oven!

  • Tropical Delight: Fruity Tapioca Jelly Drink

    Tropical Delight: Fruity Tapioca Jelly Drink

    This refreshing Fruity Tapioca Jelly Drink is a delightful and colorful treat that’s perfect for any occasion. With a combination of jelly, fruit, cream, and tapioca pearls, it’s a fun and tasty beverage that everyone will love.

    Ingredients
    4 cups water
    1/4 cup white sugar
    25 grams white unflavored jelly powder
    835 grams fruit cocktail (can be substituted with any fresh fruits you like)
    250 ml all-purpose cream or heavy cream
    300 ml condensed milk
    2 cups evaporated milk or fresh milk
    Red food coloring
    Yellow food coloring
    Green food coloring
    1 cup cooked small tapioca pearls
    Preparation Time:

    Prep Time: 20 minutes
    Cook Time: 15 minutes
    Chill Time: 1 hour
    Total Time: 1 hour 35 minutes

    Instructions:

    Prepare the Jelly:
    In a pot, bring 4 cups of water to a boil.
    Add 1/4 cup white sugar and 25 grams of white unflavored jelly powder to the boiling water. Stir until completely dissolved.
    Divide the jelly mixture into three separate bowls.
    Add a few drops of red food coloring to the first bowl, yellow food coloring to the second bowl, and green food coloring to the third bowl. Stir each bowl until the color is evenly distributed.
    Pour each colored jelly mixture into separate shallow containers and let them cool to set. Once set, cut the jelly into small cubes.
    Mix the Drink:
    In a large mixing bowl, combine the 250 ml of all-purpose cream or heavy cream, 300 ml of condensed milk, and 2 cups of evaporated milk or fresh milk. Mix well until smooth.
    Add the fruit cocktail (or your choice of fresh fruits) to the cream mixture. Stir to combine.
    Gently fold in the cooked small tapioca pearls and the colored jelly cubes.
    Serve:
    Pour the fruity tapioca jelly drink into serving glasses.
    Chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.
    Serve cold and enjoy!
    Serving Suggestions:
    Serve as a refreshing dessert or snack on a hot day.
    Garnish with fresh mint leaves or extra fruit pieces for added presentation.
    Cooking Tips:
    Make sure the jelly is fully set before cutting into cubes to maintain its shape in the drink.
    Adjust the sweetness to your liking by adding more or less condensed milk.
    Nutritional Benefits:
    Provides a source of vitamins and minerals from the fruit.
    Contains calcium and protein from the milk and cream.
    Tapioca pearls add a fun texture and a bit of fiber.
    Dietary Information:
    Contains dairy.
    Can be made gluten-free by ensuring all ingredients are certified gluten-free.
    Storage:
    Store any leftovers in an airtight container in the refrigerator for up to 2 days.
    Why You’ll Love This Recipe:
    It’s a fun and colorful drink that’s sure to delight both kids and adults.
    Easy to make with simple ingredients.
    Perfect for parties, gatherings, or just a refreshing treat at home.
    Conclusion:
    Enjoy this delightful Fruity Tapioca Jelly Drink as a fun and refreshing treat that’s perfect for any occasion. With its colorful jelly cubes, creamy base, and chewy tapioca pearls, it’s a unique and delicious beverage that’s sure to impress. Happy cooking and enjoy eating!

  • Butter Pecan Praline Poke Cake

    Butter Pecan Praline Poke Cake

    Ingredients:

    • 1 (15 oz) box butter pecan cake mix
    • 1 (16 oz) can coconut pecan frosting
    • 4 large eggs
    • 3/4 cup vegetable or canola oil
    • 1 cup milk
    • 1/2 cup chopped pecans.
    FOR THE SAUCE:
    • 1 (14 oz) can sweetened condensed milk
    • 1/4 cup butter

    Instructions:

    1. Preheat oven to 350°F and grease a 9×11-inch baking dish.
    2. To a large bowl, add the cake mix, coconut frosting, eggs, oil, and milk. Beat batter with an electric mixer until well blended.
    3. Stir in pecans and pour batter into prepared pan.
    4. Bake until a toothpick inserted into the center comes out clean, 30-40 minutes.
    5. Remove cake from oven, and using the handle end of a wooden spoon, poke holes all over the cake. Set aside while you work on the sauce:
    6. In a saucepan over medium heat, melt butter. Add condensed milk and stir well.
    7. Bring to a simmer, then stir in chopped pecans. Remove from heat and pour sauce slowly over the cake, letting it run down into the holes and down the sides.
    8. Let cake cool before slicing and serving. Enjoy!
  • The BEST orange cake recipe

    The BEST orange cake recipe

    The BEST orange cake recipe

    Table of Contents

    Ingredients:

    4 eggs

    1 cup sugar

    1 cup ml oil

    1 cup of orange juice

    2 oranges, the peel from them

    300g flour

    1 pack of baking powder

    For the glaze:

    80g powdered sugar

    orange juice

    Coconut flakes

     

     

    Preparation:

    1. Simply grease a cake tin (bundt cake, wreath, box, etc.) and put it in the cold and preheat the oven to 180 ° C top/bottom heat.

     

    2. Then beat the eggs and sugar until thick and creamy and stir in the oil, juice and orange peel.

     

    Also try: Homemade garlic bread, according to an old family recipe!

     

     

    3. Now mix the flour with baking powder and stir in quickly. Pour into the tin and then bake in the preheated oven for about 45 minutes.

     

    4. Now let it cool in the tin for 15 minutes and then turn it out onto a cake rack.

     

     

    Tip:

    You can cover it with the icing while it is still warm if you want it to absorb a little – otherwise you should let it cool down first.

    Of course you can also use a different icing (e.g. frosting).

    Tip 2: You can also prepare this cake in a blender

  • Carrot and Zucchini Oat Bread Recipe

    Carrot and Zucchini Oat Bread Recipe

    Carrot and Zucchini Oat Bread Recipe

    Table of Contents

    Ingredients

    For the Bread:

    1 zucchini (200 g), grated

    2 carrots (200 g), grated

    350 ml water

    3-4 cloves garlic, minced (adjust to taste)

    250 g oats, plus an additional 100 g

    Salt to taste

    1 teaspoon sweet paprika

    A pinch of curry powder (or any favorite spices)

    1/2 cup water (for adjusting consistency)

    5 g dry yeast

    20 g sunflower seeds

    20 g sesame seeds

    30 g flaxseeds, plus extra for sprinkling

    30 ml olive oil

    Instructions

    Prepare the Vegetables

    Grate the Vegetables: Start by grating 1 zucchini (200 g) and 2 carrots (200 g). Set them aside in a bowl. These vegetables add moisture and nutrients to the bread, making it both tender and flavorful.

    Combine with Water and Garlic: In a large bowl, add 350 ml water, the grated zucchini, grated carrots, and 3-4 cloves minced garlic. The garlic adds a subtle aromatic flavor that enhances the overall taste of the bread.

    Blend and Season

    Blend the Mixture: Using an immersion blender, blend the mixture slightly. Aim to keep some texture from the vegetables for a rustic feel. This step ensures that the vegetables are evenly distributed throughout the bread.

    Add Oats and Spices: Add 250 g oats to the vegetable mixture, along with salt to taste, 1 teaspoon sweet paprika, and a pinch of curry powder (or your preferred spices). Mix well to combine. These spices give the bread a mild warmth and depth of flavor.

    Adjust Consistency: If the mixture seems too thick, add 1/2 cup water to adjust the consistency to your liking. The batter should be thick but pourable, similar to a thick pancake batter.

    See also Mille-Feuille: The Ultimate Creamy Dessert Delight

    Activate the Yeast

    Prepare the Yeast: In a small bowl, dissolve 5 g dry yeast in a little warm water (not included in the above measurements). Let it sit for about 5 minutes until it becomes foamy. This step is crucial for activating the yeast, which helps the bread rise slightly and adds a lightness to the texture.

    Mix in Yeast and Seeds

    Combine Yeast with the Mixture: Pour the activated yeast into the vegetable and oat mixture. Stir well to incorporate the yeast evenly.

    Toast the Seeds: In a dry frying pan, toast 20 g sunflower seeds and 20 g sesame seeds over medium heat for a few minutes until they are lightly golden and fragrant. Toasting enhances the nutty flavor of the seeds, adding a pleasant crunch to the bread.

    Add Seeds and Oil: Add the toasted sunflower seeds, sesame seeds, 30 g flaxseeds, and 30 ml olive oil to the batter. Mix thoroughly to ensure all ingredients are evenly distributed. Stir in the remaining 100 g of oats until the mixture is well combined.

    Proof the Dough

    Prepare the Baking Dish: Grease a baking dish with a bit of olive oil and sprinkle a handful of flaxseeds on the bottom and sides. This prevents the bread from sticking and adds an attractive crust to the finished loaf.

    Rest the Batter: Pour the prepared batter into the greased baking dish, spreading it evenly. Cover with a cloth and let the dough rest in a warm place for about 15 minutes. This resting period allows the oats to absorb moisture and the yeast to start its work, giving the bread a light lift.

    See also Snickers Cake – A Celebration of Deliciousness

    Bake

    Preheat the Oven: While the dough is resting, preheat your oven to 180°C (350°F). A properly preheated oven is key to achieving a good rise and even baking.

    Bake the Bread: Place the baking dish in the preheated oven and bake for 50-60 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean. This indicates that the bread is fully cooked inside.

    Cool and Serve

    Cool the Bread: Allow the bread to cool in the baking dish for about 10 minutes before transferring it to a wire rack to cool completely. Cooling on a wire rack prevents the bottom from becoming soggy and helps the bread firm up.

    Slice and Enjoy: Once cooled, slice the bread and enjoy. This Zucchini and Carrot Oat Bread pairs beautifully with your favorite spreads, as a side to soups and salads, or simply on its own as a nutritious snack.

    Nutrition Information

    Serving Size: 1 slice (assuming 12 slices per loaf)

    Calories: 180 kcal

    Total Fat: 8 g

    Saturated Fat: 1 g

    Cholesterol: 0 mg

    Sodium: 80 mg

    Total Carbohydrates: 22 g

    Dietary Fiber: 4 g

    Sugars: 2 g

    Protein: 5 g

  • Lentil Bread with Marinated Tomatoes

    Lentil Bread with Marinated Tomatoes

    Lentil Bread with Marinated Tomatoes

    Table of Contents

    Ingredients

    For the Lentil Bread:

    100g (1/2 cup) raw lentils

    10g (1 tablespoon) flaxseed flour

    10g (2 tablespoons) psyllium husk (can be substituted with ground chia seeds or ground flax seeds)

    10g (1.5 tablespoons) unsweetened cocoa powder

    60ml (1/4 cup) water

    1/4 teaspoon sugar

    2 teaspoons cumin seeds

    1/2 teaspoon baking soda

    1 tablespoon lemon juice

    A pinch of salt

    For the Marinated Tomatoes:

    3 tomatoes, chopped

    1 tablespoon lemon juice

    1 tablespoon soy sauce

    2 tablespoons oil

    1 clove garlic, minced

    1 tablespoon chopped onion

    Chopped fresh basil (to taste)

    Salt and black pepper to taste

    Instructions

    Step 1: Prepare the Lentils

    Soak Lentils: Place the raw lentils in a bowl and cover them with water. Allow them to soak for 2-8 hours. Soaking the lentils not only reduces the cooking time but also enhances digestibility by breaking down anti-nutrients.

    Step 2: Make the Lentil Dough

    Blend Lentils: Drain the soaked lentils and blend them into a coarse mixture using a blender or food processor. The mixture should have a grainy texture, not too smooth, to give the bread a good structure.

    Mix Dry Ingredients: In a large mixing bowl, combine the flaxseed flour, psyllium husk, cocoa powder, cumin seeds, sugar, baking soda, and a pinch of salt. Stir well to ensure the ingredients are evenly distributed.

    Combine Ingredients: Add the blended lentils to the dry mixture and mix thoroughly. Gradually add the water and lemon juice to the mixture, stirring until a dough-like consistency forms. If the dough is too dry, add a little more water, one tablespoon at a time, until it reaches the desired consistency.

    Shape the Dough: Form the dough into a loaf shape and place it on a baking sheet lined with parchment paper. The parchment paper prevents sticking and makes for easy cleanup.

    See also Tastier than the Most Delicious Pies: Just 1 Egg and a Little Kefir

    Step 3: Bake the Bread

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

    Bake: Place the shaped dough in the preheated oven and bake for about 30-35 minutes, or until the bread is firm to the touch and a toothpick inserted into the center comes out clean. Baking time may vary slightly depending on your oven, so keep an eye on it towards the end.

    Cool: Remove the bread from the oven and allow it to cool on a wire rack before slicing. Cooling is important as it helps the bread set and makes it easier to slice.

    Step 4: Prepare the Marinated Tomatoes

    Combine Ingredients: In a medium bowl, mix the chopped tomatoes with lemon juice, soy sauce, oil, minced garlic, chopped onion, and fresh basil. The combination of these ingredients will create a flavorful and vibrant topping that pairs perfectly with the lentil bread.

    Season: Season the mixture with salt and black pepper to taste. Allow the tomatoes to marinate for at least 15 minutes. This step enhances the flavors and lets the tomatoes absorb the marinade fully.

    Step 5: Serve

    Slice and Serve: Slice the cooled lentil bread and arrange it on a serving plate. Serve the marinated tomatoes on the side or spoon them directly over the slices of bread for a delicious and healthy meal.

    Cooking Tips

    Customize the Flavor: Add your favorite dried herbs and spices, such as oregano, thyme, or garlic powder, to the lentil dough to customize the bread’s flavor profile.

    Add Texture: For a crunchy texture, consider adding seeds (like sunflower or pumpkin seeds) or chopped nuts to the bread mixture before baking.

    Versatility of Marinated Tomatoes: The marinated tomatoes can also be used as a topping for other dishes, such as grilled vegetables, pasta, or even as a fresh salsa alternative.Nutrition Information (per serving, serves 6)

    Calories: 180

    Total Fat: 9g

    Saturated Fat: 1g

    Cholesterol: 0mg

    Sodium: 240mg

    Total Carbohydrates: 22g

    Dietary Fiber: 8g

    Sugars: 5g

    Protein: 6g

  • Strawberry Piña Colada Smoothie

    Strawberry Piña Colada Smoothie

    1f375 1f375
    1 cup frozen strawberries
    1 cup frozen pineapple chunks
    1 cup coconut milk
    ½ cup plain Greek yogurt
    2 tbsp honey or agave syrup
    1 tbsp coconut flakes (optional, for garnish)
    1 tsp vanilla extract
    ½ cup ice cubes
    1f375 1f375
    In a blender, combine frozen strawberries, frozen pineapple chunks, coconut milk, Greek yogurt, honey, and vanilla extract.
    Blend until smooth and creamy. If the smoothie is too thick, add a bit more coconut milk to reach your desired consistency.
    Add ice cubes and blend again until the ice is crushed and well incorporated.
    Pour into glasses and garnish with coconut flakes if desired.
    Serve immediately and enjoy your tropical escape!
    Prep Time: 10 minutes Kcal: 220 per serving 1f3751f375
  • Coconut Cheese Bites Recipe

    Coconut Cheese Bites Recipe

    Coconut Cheese Bites Recipe

    Table of Contents

    Ingredients

    400 g (14 oz) light cheese (ricotta or cottage cheese)

    200 g (7 oz) dark chocolate (or milk chocolate without added sugar)

    100 g (1 cup) grated coconut flakes

    100 g (3/4 cup) milk powder

    Step-by-Step Instructions

    1. Prepare the Coconut Cheese Mixture

    In a large bowl, combine the light cheese, grated coconut flakes, and milk powder. Mix thoroughly until all ingredients are well incorporated, and the mixture becomes smooth. This mixture should be firm enough to shape but still soft to the touch, ensuring that the bites will hold their shape once chilled.

     

     

    2. Shape the Bites

    Using your hands, take small portions of the coconut cheese mixture and form them into balls or bite-sized pieces. Aim for uniformity in size to ensure even chilling and coating. Place the shaped bites onto a lined baking tray or plate, making sure they are spaced apart to avoid sticking.

     

    3. Chill the Bites

    Refrigerate the bites for about 30 minutes to allow them to firm up. This step is crucial as it makes the bites easier to handle when dipping in chocolate. A well-chilled bite will also help the chocolate coating to set more quickly.

     

    4. Melt the Chocolate

    In a heatproof bowl, melt the dark or milk chocolate. You can do this over a pot of simmering water using the double boiler method, or in the microwave in 20-second intervals, stirring between each interval until the chocolate is smooth and fully melted. Be careful not to overheat the chocolate, as this can cause it to seize and become grainy.5. Coat the Bites

    Once the bites are thoroughly chilled, use a fork or dipping tool to dip each one into the melted chocolate, ensuring an even coating. Let the excess chocolate drip off before placing the coated bites back onto the lined tray or plate. For a professional look, tap the fork gently on the edge of the bowl to remove excess chocolate and create a smooth, even coating.

     

    6. Set the Chocolate

    Allow the chocolate-covered bites to set by refrigerating them for an additional 15-20 minutes. This will ensure that the chocolate hardens properly, giving the bites a glossy, firm finish that enhances their visual appeal and provides a satisfying snap when bitten into.

     

     

    7. Serve and Enjoy

    Once the chocolate has fully set, serve the Coconut Cheese Bites chilled. They make a perfect treat for gatherings, parties, or simply as a snack to enjoy anytime. Store any leftovers in an airtight container in the refrigerator to maintain their freshness.

     

    Nutritional Information

    Servings: 20 bites

    Serving Size: 1 bite

    Calories: 80

    Total Fat: 6 g

    Saturated Fat: 4 g

    Cholesterol: 5 mg

    Sodium: 30 mg

    Total Carbohydrates: 7 g

    Dietary Fiber: 1 g

    Sugars: 5 g

    Protein: 2 g

    These nutritional values are approximate and can vary based on the exact brands and types of ingredients used, especially the type of chocolate and cheese.

     

    Tips for Success

    Choice of Cheese: For a creamier texture, use ricotta cheese. For a slightly firmer bite, cottage cheese works well. Ensure the cheese is well-drained to avoid excess moisture in the mixture.

    Coconut Variations: You can toast the coconut flakes lightly for an added nutty flavor before mixing them into the cheese.

    Chocolate Coating: Experiment with different types of chocolate, like white chocolate or flavored chocolates, to customize the bites to your taste.

    Storing: Keep the bites in the refrigerator for up to one week. If you want to keep them longer, store them in the freezer for up to a month, and thaw them in the fridge before serving.

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