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  • The Ultimate Everyday Dinner! Irresistible Cheesy Potato Wedges

    The Ultimate Everyday Dinner! Irresistible Cheesy Potato Wedges

    The Ultimate Everyday Dinner! Irresistible Cheesy Potato Wedges

    Table of Contents

    Get ready for a dinner that’s so amazing, you’ll want it every day! These cheesy potato wedges are an absolute delight that never gets old! 😍

    Ingredients:

    – 950g Potatoes 🥔
    – Salt 🧂
    – Olive oil 🫒
    – Rosemary 🌿
    – 50g Parmesan cheese 🧀
    – Smoked paprika 🌶️
    – Garlic powder 🧄
    – 3 tbsp Breadcrumbs 🍞
    – 100g Ricotta cheese 🧀
    – 100ml Greek yogurt or sour cream 🥄
    – Dried parsley 🌿
    – Black pepper 🌶️

    Instructions:

    1. Preheat your oven to 200°C (392°F).

    2. Wash and scrub the potatoes, then cut them into wedges.

    3. In a large bowl, toss the potato wedges with a pinch of salt, a drizzle of olive oil, and some rosemary.

    4. Spread the seasoned potato wedges on a baking sheet and bake for about 30-35 minutes, or until they are golden and crispy.

    5. In a separate bowl, mix together grated Parmesan, a dash of smoked paprika, garlic powder, and breadcrumbs.

    6. Remove the potato wedges from the oven and sprinkle the Parmesan mixture over them. Return to the oven and bake for an additional 5-7 minutes until the cheese is melted and bubbly.

    7. For the creamy dip, combine Ricotta cheese, Greek yogurt or sour cream, garlic powder, dried parsley, and black pepper in a bowl. Mix until smooth.

    8. Serve the cheesy potato wedges hot with the creamy dip on the side.

    🍽️ Enjoy the best dinner in the world right at your own table!

  • The Ultimate Belly Fat Burning Salad: How I Shed 25 Kilograms in Just One Month

    The Ultimate Belly Fat Burning Salad: How I Shed 25 Kilograms in Just One Month

    The Ultimate Belly Fat Burning Salad: How I Shed 25 Kilograms in Just One Month

    Table of Contents

    Ingredients:

    • 1/3 portion of cabbage, meticulously shredded
    • 1 generously-sized carrot, expertly julienned or grated
    • 1 freshly harvested cucumber, delicately julienned or thinly sliced
    • 1 substantial crimson apple, meticulously julienned or thinly sliced
    • 1 crimson onion, expertly sliced into wispy rings
    • 50 milliliters of liquid gold—extra virgin olive oil

    Preparation Method:

    1. Commence by meticulously shredding one-third of a cabbage head, ensuring delicate strands, and transferring them to a capacious mixing bowl, setting the stage for a symphony of flavors.
    2. Employ your culinary finesse to julienne or grate a generously-sized carrot, infusing the bowl with vibrant hues and a burst of earthy sweetness.
    3. Employ a deft hand to slice a fresh cucumber into ethereal wisps, their crisp texture and invigorating essence harmonizing with the ensemble of ingredients.
    4. Embark on a journey of culinary artistry as you julienne or thinly slice a luscious red apple, each sliver a testament to nature’s bounty and the promise of delectable sweetness.
    5. With precision, carve a crimson onion into delicate rings, their translucent layers weaving into the tapestry of flavors, offering a subtle yet distinct savory note.
    6. Bestow a citrusy flourish upon the salad by extracting the essence of a lemon, its zest infusing the medley with a tantalizing kick of freshness and vibrancy.
    7. Drizzle liquid gold—50 milliliters of extra virgin olive oil—over the ensemble, a testament to culinary indulgence and the promise of healthful nourishment.
    8. With a delicate touch, intertwine the elements, ensuring that every morsel is enveloped in a cloak of savory satisfaction. Subsequently, grant the salad a respite to amalgamate its flavors, as it luxuriates in the chilled embrace of the refrigerator for a minimum duration of 30 minutes.
    9. Present your masterpiece, chilled and rejuvenated, a testament to culinary prowess and the promise of a satisfying crunch that heralds the journey to a trimmer, healthier self.

      Conclusion:

      In conclusion, this belly-fat-burning salad is not only a culinary delight but also a powerful tool in your weight loss journey. By incorporating nutrient-rich ingredients known for their fat-burning properties, such as cabbage, carrots, cucumber, apples, red onions, lemon juice, and olive oil, you’re giving your body the support it needs to shed excess weight, particularly around the midsection. With dedication and a balanced diet, you too can experience remarkable results like the 25-kilogram weight loss achieved in just one month. So why wait? Whip up a batch of this sensational salad today and take the first step towards a healthier, happier you!

  • Baked Potato and Sausage Casserole with Mozzarella

    Baked Potato and Sausage Casserole with Mozzarella

    Ingredients:

    Olive oil: for cooking and greasing
    Salt: to taste
    Ground black pepper: to taste
    Provencal herbs: to taste
    Sweet paprika: to taste
    Potatoes: 5 medium-sized
    Eggs: 4 large
    Mayonnaise: 1 tablespoon
    White onion: 1 medium, chopped
    Garlic: 2 cloves, minced
    Carrot: 1 large, grated
    Red bell pepper: 1 medium, chopped
    Green onions: for garnish
    Butter: 60 grams / 2.11 ounces
    Flour: 50 grams / 1.76 ounces
    Milk: 400 milliliters / 13.52 fluid ounces
    Sausages: 2, sliced
    Mozzarella cheese: 100 grams / 3.52 ounces, grated
    Directions:
    Prepare the Potatoes:
    Preheat your oven to 180°C (350°F).
    Peel and slice the potatoes into thin rounds. Toss them with olive oil, salt, black pepper, Provencal herbs, and sweet paprika.
    Spread the potatoes in a greased baking dish and bake for 30 minutes until slightly tender.
    Prepare the Eggs:
    In a bowl, whisk the eggs with a tablespoon of mayonnaise. Season with salt and ground black pepper.
    Prepare the Vegetables:
    In a pan, heat a little olive oil and sauté the chopped onion until translucent.
    Add minced garlic, grated carrot, and chopped red bell pepper. Season with salt, black pepper, and paprika. Cook until the vegetables are soft.
    Prepare the Sauce:
    In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux.
    Gradually add the milk, whisking constantly to avoid lumps. Cook the sauce until it thickens, then season with salt and black pepper.
    Assemble the Casserole:
    Take the partially baked potatoes out of the oven. Pour the egg mixture evenly over the potatoes.
    Layer the sautéed vegetables and sliced sausages on top.
    Pour the prepared sauce over the casserole and sprinkle with grated mozzarella cheese.
    Bake:
    Return the casserole to the oven and bake at 180°C (350°F) for another 30 minutes, until the top is golden and bubbly.
    Garnish and Serve:
    Sprinkle chopped green onions on top before serving. Enjoy the casserole hot.
    Serving Suggestions:
    Serve with a fresh green salad or steamed vegetables.
    Pair with a slice of crusty bread to soak up the delicious sauce.
    Top with a dollop of sour cream for added richness.
    Accompany with a glass of white wine or your favorite beverage.
    Cooking Tips:
    Ensure the potatoes are sliced evenly to cook uniformly.
    You can substitute the sausages with chicken or ham for a different flavor.
    For a spicier version, add a pinch of chili flakes to the vegetable mix.
    To make the sauce extra smooth, strain it before pouring over the casserole.
    Nutritional Benefits:
    Potatoes: High in potassium and fiber, promoting heart health.
    Eggs: A great source of protein and essential vitamins.
    Carrots & Bell Pepper: Rich in vitamins A and C, supporting immune health.
    Mozzarella Cheese: Provides calcium for strong bones.
    Dietary Information:
    Vegetarian: Substitute sausages with a plant-based alternative.
    Gluten-Free: Use gluten-free flour for the sauce.
    Nut-Free: Yes, as prepared.
    Dairy-Free: Substitute butter and milk with plant-based alternatives.
  • Quick and Easy Laughing Bread without Oven | Grandma’s Recipe

    Quick and Easy Laughing Bread without Oven | Grandma’s Recipe

    Quick and Easy Laughing Bread without Oven | Grandma’s Recipe

    Table of Contents

    Discover the delightful and addictive Laughing Bread, a quick and easy treat that you can make without an oven. This recipe, passed down from Grandma, brings back the nostalgic flavors of homemade comfort food. Perfect for snacking or sharing with family, these golden brown balls of goodness are sure to put a smile on your face.

    Ingredients
    • 1 medium egg
    • 1/2 teaspoon (2.5 g) of salt
    • 3/4 teaspoon (3.5 g) of baking soda
    • 4 tablespoons (50 g) of sugar
    • 1 teaspoon (5 ml) of vanilla extract or 1/2 teaspoon (2.5 g) of vanilla powder
    • 1 tablespoon (15 ml) of water
    • 1 and 1/2 tablespoons (22.5 ml) of vegetable oil
    • 1 and 2/3 cups (210 g) of all-purpose flour
    • Sesame seeds for coating
    • Oil for frying
    Instructions
    Step 1: Mix the Ingredients
    1. In a big mixing bowl, add 1 medium egg, 4 tablespoons of sugar, 1 tablespoon of water, 1 and 1/2 tablespoons of vegetable oil, 1/2 teaspoon of salt, 3/4 teaspoon of baking soda, and 1 teaspoon of vanilla extract. Stir until the sugar dissolves.
    Step 2: Prepare the Dough
    1. Gradually add the all-purpose flour into the mixture while gently mixing. Once it forms into a dough, knead it briefly. Avoid over-kneading to prevent the gluten from building up.
      Step 3: Form the Dough Balls
      1. Transfer the dough to a plate, then form it into small balls.
      Step 4: Prepare for Coating
      1. Add sesame seeds to a container.
      2. Prepare a large bowl filled with water.
      Step 5: Coat the Dough Balls
      1. Place some of the balls in a strainer, then dip them in the water.
      2. Transfer the wet balls to the sesame seeds and toss until fully coated.
      Step 6: Shape the Balls
      1. Roll each coated ball and slightly press the sesame seeds into them.
      Step 7: Heat the Oil
      1. Pour a generous amount of oil into a pot and heat it to 338°F (170°C).
      Step 8: Fry the Dough Balls
      1. Place the balls in the hot oil. Let the oil come to a boil, then reduce the heat to medium to low.
      2. Deep fry the balls for about 5 minutes, stirring in a circular motion with a spatula, until they are golden brown.
      Step 9: Drain and Serve
      1. Remove the fried balls from the oil using a slotted spoon and transfer them to a plate lined with a paper towel.
      2. Enjoy your Laughing Bread warm and fresh!
      Nutrition Information (Per Serving):
      • Calories: 250
      • Protein: 5g
      • Carbohydrates: 35g
      • Fat: 10g
      • Fiber: 2g
      • Sugar: 8g
      Conclusion

      This Laughing Bread recipe is a delightful and quick snack that brings a taste of nostalgia with every bite. Simple to make and irresistibly delicious, it’s perfect for sharing with loved ones or enjoying on your own. Share your baking adventures with us. Happy cooking and snacking!

  • This recipe was passed

    This recipe was passed

    Ingredients:

    -4 cups stale bread, cut into 1-inch cubes

    – 2 cups milk

    – 2 large eggs

    – 1/2 cup granulated sugar

    – 3 teaspoons of vanilla extract

    – 1 teaspoon ground cinnamon

    – 1/2 teaspoon ground nutmeg

    – 1/4 cup melted butter

    – 1/3 cup raisins (optional)

    To prepare the vanilla sauce:

    – 1/2 cup heavy cream

    – 1/2 cup of sugar

    – 1/2 cup of butter

    – 1/2 cup brown sugar

    – 1 tablespoon of vanilla extract

    PREPARATION:

    1. Preheat oven to 175°C. Greased a casserole dish with butter or nonstick cooking spray.2. In bowl, mixing the milk, heavy cream, eggs, sugar, vanilla extract, cinnamon, nutmeg, and salt. Whisk until well blended.

    3. Adding bread cubes to the mixture also stirring gently to coat completely. Let the mixture sit for 10 minutes, allowing the bread to absorb the custard.

    4. If using raisins, fold them to the bread mix.

    5. Pour  melt butter  on mixture and stirring to distribute.

    6. Transfering buttermilk bread mixture to a greased casserole dish, spreading it .

    7. Bake in preheated oven for 45-55 minutes . You can test for doneness by inserting a toothpick into the center; You must come out

    8. While bread pudding is baking, prepare the vanilla sauce. In a small saucepan, mix the heavy cream, sugar, butter, and brown sugar. Heat on medium heat, stirring constantly, until the sauce thickens and coats the back of spoon. Don’t let it boil. Remove from heat and stir in vanilla extract.

    9. Once bread pudding is done, remove it from the oven and let it cool slightly. Serve warm, covered with vanilla sauce.

    Enjoy !

  • Butterscotch Lush Cake

    Butterscotch Lush Cake

    Ingredients
    Crust:
    1/2 cup butter cubed
    1 cup all-purpose flour
    1/2 cup pecans
    Filling:
    1 8 oz pkg cream cheese, softened
    1 cup powdered sugar
    1 cup whipped topping
    Pudding Layer:
    3 cups cold milk
    2 3.4 oz pkg butterscotch pudding
    Topping:
    1 8 oz container whipped topping
    1/4 cup chopped pecans
    Instructions
    Preheat oven to 350 degrees F. Grease a 9×13″ baking pan with non-stick cooking spray, set aside.
    Im bowl cut together your butter and flour until crumbs form, stir in your pecans.
    Press into bottom of pan and bake in oven for 20 minutes, remove and cool completely.
    To make filling, beat together your cream cheese and powdered sugar until smooth, add in your whipped topping and beat again until combined, spread over crust, set aside.
    In another large bowl mix together your pudding and milk and whisk until combined and soft set, pour over filling layer, refrigerate 3-4 hours until set.
    Before serving spread whipped topping over pudding layer and sprinkle with pecans

  • Heaven In A bowl

    Heaven In A bowl

    They don’t call this thing “heaven in a bowl” for nothin’! It’s got layers and layers of the tastiest treats you could find. This is great for parties, Halloween, dessert after a big dinner party or just for 1 very lonely, sad person. However, if you decide to eat this, grab a bib first! It could get messy! Here we go:

    Can there really be such a thing? Heaven in a bowl? I did actually research this dilemma only to find that it is true. There really is heaven in a bowl. It involves some of my very favorite treat ingredients and it is all in one delightful dish. Having it in one dish saves me from embarrassment.

    Ingredients:

    • 1 Pkg.Of Fudge Brownie Mix.
    • 2 Pkgs.Of Miniature Reeses.
    • 4 Cups.Of Cold Milk; preferably 2%.
    • 2 Pkgs.Of instant vanilla pudding.
    • 1 Cup.Of creamy Peanut butter.
    • 4 Tsp.Of Vanilla extract.
    • Thawed cool whip; I used 2 cans.Of 8-oz.

    PREPARATION:

    1st Step

    To make the brownie batter, just follow the directions on the box. Then, pour the batter into a 12×9-inch pan that has been buttered.

    2nd Step

    Set oven temperature to 350 degrees and bake for 20-25 minutes. When a toothpick inserted in the center comes out with moist crumbs, the cake is baking.

    3rd Step

    Put it on a wire rack to cool once you’ve taken it out of the oven. When cool, slice into 3-quarter-inch-thick slices. The peanut butter cups should be halved and used as a garnish. Place aside.

    4th Step

    In a large bowl, beat the pudding with the milk for 2 minutes. A thick mixture is the desired consistency. Put in the vanilla extract and peanut butter. And combine thoroughly. Mix in 1 1/2 cups of whipped topping.

    5th Step

    Place one-third of the brownies in a glass dish that holds 5 quarts. Top with the remaining peanut butter cups and a third of the pudding.

    6th Step

    Layer it again, and again. Finally, sprinkle the remaining topping and the saved peanut butter cups on top. Put in the refrigerator for a few minutes to chill before serving.

    Enjoy !

  • Kentucky Butter Cake

    Kentucky Butter Cake

    Ingredients

    °1 cup butter, softened

    °2 cups of sugar

    °4 large eggs, room temperature

    °2 teaspoons of vanilla extract

    °3 cups all-purpose flour

    °1 teaspoon baking powder

    ° 1/2 teaspoon baking soda

    °1/2 teaspoon of salt

    °1 cup buttermilk +butter sauce:

    °1 cup of sugar

    °1/2 cup of butter cut into cubes

    °1/4 cup of water

    ° 1-1/2 tsp vanilla extract

    Preparation

    In bowl, cream the spread and sugar until light and cushy. Adding eggs, each in turn, beating great after each option. Beating in vanilla. Mixing flour, baking powder, baking soft drink likewise salt; add to cream blend on the other hand with buttermilk, beating great after each option. Fill a lubed and floured 10 inch dish. tube form. Prepare at 350° until a toothpick embedded in the middle confesses all, 55-70 minutes. Cool 10 minutes. Run a blade around the edges and the focal container of the form. Rearrange cake onto rack over waxed paper. For the sauce, consolidate the sugar, spread and water in a little pan. Cook over medium intensity until margarine is liquefied and sugar is broken up. Eliminate from fire; integrate the concentrates. Punch holes in top of hot cake; pour 1/4 cup sauce over cake. Let stand until sauce is assimilated.

    Enjoy !

  • FLOUGH COCONUT CAKE

    FLOUGH COCONUT CAKE

    FLOUGH COCONUT CAKE

    Table of Contents

    Ingredients

    200 g coconut milk
    2 eggs
    250 g wheat flour
    150 g white sugar
    120 ml mellow olive oil
    1 sachet of preparing powder (16 g)
    1/2 teaspoon salt
    Butter to spread the form, or preparing paper
    Powdered sugar and/or ground coconut
    Preparation
    1. Preheat the broiler to 180ºC for 10 minutes, amid which you make the cake dough.
    2. In a expansive bowl, put the eggs and sugar, and beat them enthusiastically with manual or electric mixers until the blend is white and the sugar is totally dissolved.
    3.Include the oil, salt and coconut drain, and blend well.
    4. Include the filtered flour and yeast, that’s , passing them through a strainer so that they don’t drop with protuberances or caking. Beat everything once more until there are no lumps.
    5.You’ll be able get ready this cake within the classic round shape or one of the rectangular ones utilized to form cut ​​bread. To anticipate the cake from staying, spread a small butter along with your claim finger along its dividers, or line it with heating paper.
    6. Pour the mixture into the form and put it within the broiler at a medium tallness, and prepare at 180º for around 30 minutes. In the event that the chosen form is rectangular, include 5-10 more minutes of heating, since as the cake is higher, it takes a small longer to prepare.
    7. To know in case it is prepared, do the toothpick test: prick the cake with a toothpick, and in case it comes out without any stuck-on remains, it is prepared. In case not, take off it for many more minutes.
    8. Turn off the stove, take out the cake and let it rest for at slightest 30 minutes some time recently expending, so that its surface additionally its flavor can settle
  • Baked Zucchini and Eggplant with Mushroom-Cheese Topping

    Baked Zucchini and Eggplant with Mushroom-Cheese Topping

    Baked Zucchini and Eggplant with Mushroom-Cheese Topping

    Table of Contents

    Ingredients

    • 2 eggplants
    • 6 tablespoons (90 ml) olive oil
    • 1 teaspoon red pepper
    • Black pepper (to taste)
    • Salt (to taste)
    • 1/2 teaspoon oregano
    • 2 cloves garlic, finely chopped
    • 3 tomatoes
    • 1 onion
    • 3 mushrooms
    • 1-2 tablespoons (15-30 ml) oil
    • 150 g (5.3 oz) cheese (preferably a melting cheese like mozzarella or cheddar)

    Method of Preparation

    1. Preparing the Vegetables
    Wash and trim the ends of the zucchini. After trimming, slice them into rounds of even thickness and place them in a large bowl. Repeat the same process with the eggplants. Cut them into rounds, and place them in a separate bowl. Season the eggplants with salt, which will help them release any excess moisture. Allow them to sit for 15-20 minutes, then rinse thoroughly under cold water to remove the salt. Pat them dry with a clean kitchen towel and return them to the bowl.
    2. Marinating the Vegetables
    In a small mixing bowl, combine the olive oil, red pepper, oregano, chopped garlic, black pepper, and a pinch of salt. Stir until the marinade is well-mixed. Divide this mixture in half, pouring one portion over the zucchini and the other over the eggplants. Use your hands to toss the vegetables, ensuring they are evenly coated with the marinade. This step infuses the vegetables with robust flavors, making each bite a delightful experience.
    3. Preparing the Tomatoes and Baking the Vegetables
    Cut the tomatoes into thick circles. These will serve as a juicy, flavorful layer in our dish. Preheat your oven to 180°C (350°F).
    Line a baking dish with parchment paper to prevent sticking and to make cleanup easier. Arrange the zucchini slices in a single layer in the dish. Place a slice of tomato on top of each zucchini round, followed by a slice of eggplant. This layering not only looks visually appealing but also ensures that each bite is a combination of the different textures and flavors.
    Place the dish in the preheated oven and bake for 25 minutes. This slow roasting process will allow the vegetables to soften and their flavors to meld together perfectly.
    4. Preparing the Mushroom and Cheese Topping
    While the vegetables are baking, it’s time to prepare the savory topping. Peel and finely dice the onion. Wash the mushrooms thoroughly and cut them into small, even pieces.
    In a small skillet, heat 1-2 tablespoons of oil over medium heat. Once the oil is hot, add the diced onions and sauté for 1-2 minutes until they become translucent. Add the chopped mushrooms to the pan, stirring occasionally. Allow the mushrooms to cook until they release their juices and become tender, which should take about 5 minutes. Remove the pan from the heat and set it aside to cool slightly.
    While the mushroom mixture cools, grate the cheese using a coarse grater. Transfer the grated cheese to a large mixing bowl. Add the sautéed mushroom and onion mixture to the cheese, stirring until the ingredients are well-combined. This cheesy mushroom topping will add a rich, savory finish to the baked vegetables.
    5. Finishing the Dish
    After the vegetables have baked for 25 minutes, remove the dish from the oven. Carefully spoon a generous portion of the mushroom and cheese mixture onto each layered vegetable slice. Spread it evenly to cover the entire surface of the vegetables.
    Return the dish to the oven and bake for an additional 20 minutes, or until the cheese is melted and golden brown. The cheese will form a delectable crust over the vegetables, while the mushrooms add an extra layer of flavor and texture.
    6. Serving Suggestions
    Remove the dish from the oven and allow it to cool slightly before serving. Serve the dish warm, either as a side dish or as a main course accompanied by a fresh salad or crusty bread. This baked zucchini and eggplant dish is not only visually stunning but also bursting with flavor, making it a perfect choice for a light and satisfying meal.
    Nutritional Information
    • Servings: 4
    • Calories per serving: 280 kcal
    • Total Fat: 20 g
    • Saturated Fat: 7 g
    • Cholesterol: 25 mg
    • Sodium: 350 mg
    • Total Carbohydrates: 18 g
    • Dietary Fiber: 6 g
    • Sugars: 7 g
    • Protein: 10 g
  • Just Add Coca-Cola to the Flour and the Bread Is Ready

    Just Add Coca-Cola to the Flour and the Bread Is Ready

    Just Add Coca-Cola to the Flour and the Bread Is Ready

    Table of Contents

    Are you tired of ordinary bread recipes? Ready to embark on a culinary adventure that will elevate your baking game? Look no further! Today, we’re unveiling a revolutionary recipe that incorporates everyone’s favorite fizzy beverage – Coca-Cola – into the dough, resulting in a bread that’s soft, flavorful, and utterly irresistible.

     Ingredients

    • 450 g of flour
    • 1 teaspoon of salt
    • 1 teaspoon of sugar
    • 7 g of dry yeast
    • 250 ml of Coca-Cola
    • 3 tablespoons of sunflower vegetable oil
    • 1 egg (for greasing)
    Crafting the Dough
    • Start by sifting the flour into a bowl.
    • Add salt, sugar, and dry yeast to the flour and mix thoroughly.
    • Gradually pour Coca-Cola and vegetable oil into the dry mixture.
    • Knead the dough until it’s soft and non-sticky.
    The Magic of Fermentation
    • Grease a bowl and place the dough inside.
    • Cover it with cling film and a kitchen towel.
    • Allow the dough to rise in a warm place for an hour.
    Shaping the Bread
    • Divide the dough into 6 equal pieces.
    • Roll each piece into thin, oval-shaped cakes.
    Braiding and Rising
    • Roll each cake into a roll and then into a string.
    • Braid the strings together and let the bread rise for 30-40 minutes.
    Brushing and Baking
    • Beat an egg and brush it over the bread.
    • Preheat the oven to 190°C and bake the bread for 30-35 minutes.
      Slicing and Serving

      Finally, it’s time to enjoy the fruits of your labor:

      • Slice the bread and indulge in its soft texture and delightful flavor.

      Why Coca-Cola?

      You might be wondering, why add Coca-Cola to bread? Well, Coca-Cola’s unique sweetness adds a depth of flavor to the bread, resulting in a delightful taste sensation that’s unlike anything you’ve experienced before. Plus, it adds moisture to the dough, ensuring a soft and tender crumb with every bite.

  • Delicious Burek Recipe

    Delicious Burek Recipe

    Delicious Burek Recipe

    Table of Contents

    Ingredients:

    For the Dough:

    – 900g flour 🌾
    – 500ml water 💧
    – 1.5 tsp salt 🧂
    – 200g unsalted butter 🧈

    For the Filling:

    – 2-3 onions 🧅
    – 400-500g minced meat 🍖
    – 1 tomato 🍅
    – 1 bell pepper 🌶️
    – Salt 🧂
    – Cumin (Zira) 🌿
    – Paprika 🌶️
    – Black pepper 🌶️

    Instructions:

    1. Prepare the Dough:

    – In a bowl, combine 900g of flour, 500ml of water, and 1.5 tsp of salt.
    – Knead the dough until it’s smooth and elastic.
    – Divide the dough into equal portions and roll them into balls.
    – Melt 200g of unsalted butter.

    2. Prepare the Filling:

    – Chop 2-3 onions.
    – In a pan, cook the minced meat until it’s browned.
    – Add chopped onions and sauté until translucent.
    – Dice 1 tomato and 1 bell pepper, then add them to the mixture.
    – Season with salt, cumin (Zira), paprika, and black pepper to taste.
    – Cook until the filling is well combined and slightly thickened. Remove from heat and let it cool.

    3. Assemble the Burek:

    – Roll out each dough ball into a thin sheet.
    – Brush each sheet with melted butter.
    – Place a portion of the filling on each sheet.
    – Roll up the sheets with the filling into a log shape.
    – Arrange the rolled bureks in a baking dish.

    4. Bake:

    – Preheat your oven to 240°C (465°F).
    – Bake the bureks in the preheated oven for 35-40 minutes, or until they are golden brown and crispy.

    5. Serve:

    – Once baked, allow the bureks to cool slightly before serving.

    Enjoy your tasty Burek!

    Note: The provided cooking time and temperature are approximate. Be sure to monitor the bureks while baking to achieve the desired level of crispiness.

  • EGGPLANT CHULES

    EGGPLANT CHULES

    EGGPLANT CHULES

    Table of Contents

    Ingredients

    1. 300g of tomatoes (1 can)
    2. 2 tablespoons of olive oil (30 ml)
    3. 1 garlic
    4. 1 teaspoon of oregano
    5. 2 medium eggplants
    6. 1/4 cup parmesan (30 g)
    7. Mozzarella
    8. 1/2 cup milk (120ml)
    9. 2 eggs
    10. Flour
    11. 1 teaspoon dried basil
    12. grated bread
    Preparation :
    1. In a medium skillet, heat the olive oil and add 1 crushed garlic clove. Pour the canned tomatoes and cook the sauce for 10 minutes.
    2. Cut the eggplants and warm them in the microwave for 5-7 minutes on high heat, cool.
    3. Beat eggs and milk.
    4. Place a spoonful of sauce on an eggplant and add a slice of mozzarella.
    5. Add parmesan and dried basil.
    6. Cover with another slice of eggplant. Dredge eggplant in flour, dip in egg then cover with grated bread. Repeat the egg and grated bread coating one more time.
    7. Fry eggplants in preheated oil for 4-5 minutes until golden brown. Serve immediately.
  • Incredible Cookies: A Delightful Journey into Linzer Biscuits

    Incredible Cookies: A Delightful Journey into Linzer Biscuits

    Incredible Cookies: A Delightful Journey into Linzer Biscuits

    Table of Contents

    Welcome to the delightful realm of Linzer biscuits, where buttery goodness meets fruity perfection. In this article, we’ll embark on a journey to discover the art of making these incredible cookies that are bound to become your new favorite indulgence.

    The Charm of Linzer Biscuits

    Linzer biscuits, with their delicate crumb and irresistible sweetness, hold a special place in the world of baked goods. Originating from Austria, these cookies are characterized by their signature almond flavor and the iconic “cut-out” design that reveals a tantalizing peek of vibrant raspberry jam peeking through.

    Ingredients

    To create your own batch of Linzer biscuits, you’ll need:

    • Soft butter – 150 g (2/3 cup or 1 1/4 sticks)
    • Powdered sugar – 75 g (2/3 cup)
    • 1 egg yolk
    • Plain flour – 250 g (2 cups)
    • Raspberry jam – 100 g (1/3 cup)
    Method of Preparation

    Let’s break down the steps to baking these heavenly treats:

    Rolling Out the Dough
    1. Beat butter and powdered sugar: Start by creaming together the soft butter and powdered sugar in a mixing bowl until smooth.
    2. Incorporate egg yolk: Add the egg yolk to the butter-sugar mixture and mix until well combined.
    3. Add plain flour: Gradually add the sifted plain flour to the mixture, stirring until a smooth dough forms.
    4. Chill the dough: Transfer the dough onto baking paper, cover it with another sheet of baking paper, and roll it out into a sheet about 3-4 mm thick. Place it in the freezer for 15 minutes to firm up.
      Baking to Perfection
      1. Preheat the oven: Preheat your oven to 180°C.
      2. Cut out the cookies: Using a cookie cutter, cut out circles with a diameter of about 4-5 cm from the chilled dough and place them on a baking sheet lined with parchment paper.
      3. Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until they turn golden brown.
      Assembly and Filling
      1. Cool the cookies: Allow the baked cookies to cool completely on a wire rack.
      2. Fill with raspberry jam: Spread a generous layer of raspberry jam on the bottom halves of the cookies.
      3. Sandwich the cookies: Top each jam-coated cookie with another cookie to create a sandwich, gently pressing down to adhere them together.
      Serving Suggestions

      Serve these delectable Linzer biscuits with a hot cup of tea or coffee for the perfect afternoon indulgence. They also make charming gifts for friends and loved ones, wrapped in a pretty box tied with a ribbon.

      Why Linzer Biscuits Stand Out

      Linzer biscuits stand out for several reasons:

      • Versatility: You can customize the filling with your favorite jams or preserves.
      • Visual Appeal: The intricate lattice design adds a touch of elegance to any dessert spread.
      • Rich Flavor: The combination of buttery cookie and fruity jam creates a harmonious flavor profile that’s simply irresistible.
      Conclusion

      In conclusion, Linzer biscuits are not just cookies—they’re a culinary experience that delights the senses and warms the heart. With their buttery texture, fruity filling, and charming appearance, these incredible cookies are sure to become a cherished favorite in your repertoire of baked treats.

  • Lemon Biscuit Balls Recipe

    Lemon Biscuit Balls Recipe

    Lemon Biscuit Balls Recipe

    Table of Contents

    Ingredients

    2 eggs
    125 grams of sugar (approximately 1/2 cup)
    125 ml of sunflower oil (approximately 1/2 cup)
    125 grams of plain yogurt (approximately 1/2 cup)
    Zest of 1 lemon 🍋
    Pinch of salt
    450 grams of durum or soft wheat semolina (approximately 2 1/4 cups)
    10 grams of baking powder (approximately 2 teaspoons)
    200 grams of powdered sugar (approximately 1 1/2 cups), for coating

    Directions

    Mix Wet Ingredients:
    In a large mixing bowl, whisk together 2 eggs and 125 grams of sugar until well combined.
    Add 125 ml of sunflower oil and 125 grams of plain yogurt to the egg mixture. Mix until smooth.
    Add Lemon Zest and Dry Ingredients:
    Stir in the zest of 1 lemon and a pinch of salt.
    Gradually add 450 grams of semolina and 10 grams of baking powder to the mixture. Stir until a dough forms.
    Rest the Dough:
    Let the dough rest for 5 minutes to allow the semolina to absorb the liquids and firm up slightly.
    Form the Biscuit Balls:
    Preheat your oven to 200°C (392°F).
    Take small portions of the dough and roll them into balls about 1 inch in diameter.
    Roll each ball in powdered sugar until well coated.
    Bake:
    Place the biscuit balls on a baking sheet lined with parchment paper.
    Bake in the preheated oven for 10-15 minutes, or until the tops are lightly golden.
    Cool and Serve:
    Let the lemon biscuit balls cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
    Serve at room temperature.
    Serving Suggestions
    Serve these lemon biscuit balls with a cup of tea or coffee for a delightful afternoon treat.
    Dust with additional powdered sugar before serving for an extra sweet finish.
    Pair with a scoop of lemon sorbet or vanilla ice cream for a refreshing dessert.
    Cooking Tips
    Resting the Dough: Allow the dough to rest for a few minutes to ensure the semolina absorbs the liquids, making it easier to roll into balls.
    Lemon Zest: For a stronger lemon flavor, add a bit more lemon zest or a few drops of lemon extract.
    Even Baking: Make sure to space the biscuit balls evenly on the baking sheet to ensure even baking.
    Nutritional Benefits
    Lemon: Rich in vitamin C and antioxidants, adding a fresh and zesty flavor.
    Yogurt: Provides probiotics and calcium, contributing to the softness of the biscuit balls.
    Semolina: Adds a unique texture and a good source of fiber.