Quick and Easy Ham and Cheese Roll-Ups
Table of Contents
Ingredients
For the Roll-Ups:
3 eggs
A pinch of salt
A pinch of ground black pepper (optional)
4 slices of ham (or mortadella, sausage, or your preferred meat)
1 cup shredded mozzarella cheese (or any cheese that melts well)
6 slices of sandwich bread (flattened)
1 tablespoon vegetable oil (for cooking)
1 tablespoon butter (for cooking)
Additional Ingredients (Optional):
Powdered paprika (for added spice)
Toothpicks (to secure the rolls while cooking)
Step-by-Step Instructions
Step 1: Prepare the Egg Mixture
Beat the eggs:
Crack 3 eggs into a medium-sized bowl. Add a pinch of salt and, if desired, a pinch of ground black pepper for seasoning. Beat the eggs well until they are fully mixed and slightly frothy.
Set aside the mixture:
Once the eggs are well mixed, set the bowl aside. This egg mixture will be used to dip the bread rolls before frying, helping them to become golden and crispy.
Step 2: Prepare the Ham and Cheese Filling
Chop the ham:
Take 4 slices of ham and chop them into small squares. You can also use alternatives like mortadella, sausage, or any deli meat you prefer. For a vegetarian option, you could even substitute with cooked vegetables like spinach or mushrooms.
Mix the ham and cheese:
In a mixing bowl, combine the chopped ham with 1 cup of shredded mozzarella cheese. You can use more or less cheese depending on your preference. Mix well so the cheese and ham are evenly distributed.
Season the mixture:
If you want to add a bit of spice, sprinkle in a small amount of powdered paprika. This is optional, especially if you’re serving these to children.
See also This creamy mango smoothie
Step 3: Prepare the Bread
Flatten the bread:
Using a rolling pin or your hands, flatten each slice of bread. This will make it easier to roll them up later. You want the bread to be as flat as possible without breaking.
Lightly brush the bread with the egg mixture:
To help keep the filling inside the bread during cooking, lightly brush the edges of each flattened bread slice with a bit of the beaten egg mixture. This will act as a seal when you roll them up.
Step 4: Fill and Roll the Bread
Add the filling:
Place a spoonful of the ham and cheese mixture in the center of each flattened bread slice. Spread it evenly across the surface, making sure not to overfill, as this can make the rolls difficult to seal.
Roll the bread:
Carefully roll each slice of bread into a tight log, ensuring the filling stays inside. To keep the rolls sealed, you can use a toothpick to hold them together while frying. Alternatively, pressing the edges firmly will also help them stay closed.
Step 5: Cook the Roll-Ups
Heat the oil and butter:
In a large skillet or frying pan, add 1 tablespoon of vegetable oil and 1 tablespoon of butter. Heat over medium-low heat until the butter has melted and the oil is shimmering.
Dip the roll-ups in egg:
One at a time, dip each bread roll-up into the egg mixture, making sure they are evenly coated. This will create a crispy golden exterior when fried.
Fry the roll-ups:
Place the roll-ups in the skillet, seam-side down first to ensure they stay sealed. Cook for about 2 minutes per side, turning gently with tongs or a spatula. Cook until all sides are golden brown and crispy. This should take about 6-8 minutes in total.
Cook until golden brown:
Keep turning the rolls until they are evenly golden on all sides. Ensure that the heat is low to medium, so the roll-ups cook through without burning on the outside.
See also Vanilla Peach Cake with Cream and White Chocolate
Step 6: Serve the Roll-Ups
Remove from the pan:
Once the roll-ups are golden and crispy, remove them from the skillet and place them on a plate lined with paper towels to absorb any excess oil.
Serve warm:
Serve the ham and cheese roll-ups while they’re still warm and gooey. These can be eaten as-is or paired with dipping sauces like ketchup, mustard, or even salsa. If you’re serving them at a party, consider cutting them in half for easy finger food.
Cooking Tips
Bread choice: Use soft sandwich bread for this recipe. Avoid using bread that is too thick or crusty, as it will be difficult to roll and fry.
Filling variations: Feel free to experiment with different fillings. You could use a combination of cheese and vegetables, or even add herbs like parsley or chives for extra flavor. For a sweet version, you could substitute the ham and cheese with Nutella or jam.
Prevent burning: Cook the roll-ups over medium-low heat to prevent the bread from burning while allowing the cheese inside to melt fully.
Make ahead: You can prepare the roll-ups ahead of time and store them in the refrigerator. Fry them just before serving for best results.
Storage
In the refrigerator: Store any leftover roll-ups in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet over low heat or in the oven to maintain their crispiness.
In the freezer: These roll-ups can also be frozen before frying. Simply wrap them tightly in plastic wrap and store them in the freezer for up to 1 month. When ready to cook, thaw them in the refrigerator and fry as usual.
See also Classic Chocolate Chip Butter Cookies
Nutritional Facts (Per serving, based on 2 roll-ups per person)
Calories: Approximately 280 kcal
Protein: 15g
Carbohydrates: 20g
Fat: 15g
Fiber: 1g
Sugars: 2g
Sodium: 420mg
Calcium: 15% of the daily recommended intake
Iron: 10% of the daily recommended intake

Crusty Mini Baguettes: A Taste of France in Your Kitchen
Table of Contents
Ingredients
For 8 mini baguettes:

2 1/2 cups (320 g / 11.3 oz) bread flour
3/4 cup + 2 tbsp (210 ml) water
1 tsp (3 g) brewer’s yeast or 1/2 tsp (2 g) dry yeast
1 tsp (5 g) sugar
1 tsp (5 g) salt
Detailed Instructions
Begin by combining the bread flour, yeast, sugar, and salt in a large mixing bowl. If using dry yeast, ensure it’s not in direct contact with the salt, as salt can inhibit yeast activity. Whisk these dry ingredients together to ensure even distribution.
Gradually add the water to the dry ingredients, mixing as you go. You may need to adjust the amount of water slightly depending on the humidity and the exact protein content of your flour. The goal is to form a shaggy dough that comes together but isn’t too sticky.
Turn the dough out onto a clean, lightly floured surface and begin kneading. This step is crucial for developing the gluten structure that gives baguettes their characteristic chewy texture. Knead for about 10 minutes until the dough becomes smooth and elastic. To test if it’s ready, gently press your finger into the dough – it should spring back slowly.
Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm, draft-free place for about 1 hour. The ideal temperature for rising is around 75°F to 80°F (24°C to 27°C). The dough should roughly double in size.
After the first rise, gently punch down the dough to release the gas bubbles that have formed. This helps to redistribute the yeast and sugar, leading to a more even second rise.
Divide the dough into 8 equal portions. You can use a scale for precision, but eyeballing it works too. Each portion should be about 65-70 grams.
Shape each portion into a mini baguette. To do this, flatten the dough slightly, then fold it lengthwise and pinch the seam to seal. Roll gently with your hands to elongate the dough, tapering the ends slightly for that classic baguette shape.
Place the shaped mini baguettes on a baking sheet lined with parchment paper. Leave enough space between each baguette for them to expand. Cover the baguettes loosely with a clean kitchen towel or lightly oiled plastic wrap and let them rise for another 30 minutes.
While the baguettes are in their final rise, preheat your oven to 425°F (220°C). If you have a baking stone, place it in the oven now to heat up. Also, place an empty baking pan on the bottom rack of the oven – we’ll use this to create steam later.
Just before baking, use a sharp knife or a bread lame to score the tops of the baguettes. Make 3-4 diagonal slashes across each baguette. These cuts allow the bread to expand properly during baking and create that classic baguette appearance.
Slide the baking sheet with the baguettes into the preheated oven. Quickly pour about 1 cup of hot water into the empty baking pan at the bottom of the oven and close the door immediately. This creates steam, which helps develop a crispy crust.
Bake for 15-20 minutes, or until the baguettes are golden brown and sound hollow when tapped on the bottom. The exact baking time may vary depending on your oven, so keep an eye on them after the 15-minute mark.
Once baked, transfer the mini baguettes to a wire rack to cool. This allows air to circulate around the bread, preventing the bottom from becoming soggy.
See also BUTTER CAKE
Serving Suggestions
These Crusty Mini Baguettes are versatile and can be enjoyed in numerous ways:

As is: Enjoy them fresh out of the oven (after cooling slightly) with a spread of butter or olive oil.
With soup: They’re perfect for dipping into your favorite soup or stew.
For sandwiches: Slice them lengthwise to make delightful mini sandwiches.
As a side: Serve alongside a cheese board or with a main course like pasta or salad.
For breakfast: Toast slices and serve with jam or as a base for avocado toast.
Nutrition Information
Per mini baguette (approximate values):

Calories: 160
Protein: 5g
Carbohydrates: 32g
Fiber: 1g
Fat: 0.5g
Sodium: 290mg
Please note that these are estimates and may vary based on specific ingredients and portion sizes.

Tips for Perfect Crusty Mini Baguettes
Use bread flour: Its higher protein content helps develop the gluten structure necessary for that chewy baguette texture.
Temperature matters: Use lukewarm water (about 100°F or 38°C) to activate the yeast properly.
Don’t rush the rise: Allowing proper time for fermentation develops flavor and texture.
Create steam: The steam in the oven is crucial for achieving that crispy crust. If you don’t want to use the water pan method, you can mist the oven with a spray bottle when you put the bread in.
Experiment with flours: Try substituting a portion of the bread flour with whole wheat or rye for different flavors and textures.
Make ahead: You can prepare the dough the night before and let it rise slowly in the refrigerator. This slow fermentation can enhance flavor.
Storage: These baguettes are best enjoyed fresh, but can be stored in a paper bag at room temperature for a day. To refresh, sprinkle with water and heat in a 350°F (175°C) oven for a few minutes.

Cheese and Oregano Stuffed Flatbread Recipe

This cheese and oregano stuffed flatbread is a delicious, easy-to-make dish perfect for a quick snack or light meal. The combination of cheese and oregano offers a delightful flavor that’s sure to please.

Preparation Time

Total time: 1 hour
Preparation: 30 minutes
Cooking: 30 minutes

Ingredients

For the Dough:

350 g (3 cups) of flour
150 ml of warm water
1 tablespoon of salt
75 ml of vegetable oil
6 g of baking powder
Oil for frying

For the Stuffing:

200 g of cheese (e.g., mozzarella or your favorite melting cheese)
1 teaspoon of dried oregano

Directions

Prepare the Dough:
In a large mixing bowl, combine the flour, salt, and baking powder.
Add the vegetable oil and mix well until the flour has absorbed the oil.
Gradually add the warm water, mixing continuously until a dough forms.
Knead the dough well for about 10 minutes until it becomes smooth and elastic. This step is crucial for the texture of the flatbread.
Cover the dough with a damp cloth and let it rest for 15-20 minutes.

Prepare the Stuffing:

Grate or finely chop the cheese.
Mix the cheese with dried oregano in a bowl.

Assemble the Flatbreads:

Divide the dough into equal portions, depending on the size of the flatbreads you prefer.

Roll each portion into a ball.
Flatten each ball into a circle using a rolling pin.
Place a portion of the cheese and oregano mixture in the center of each circle.
Fold the dough over the filling, sealing the edges well. You can use a little water to help seal the edges.

Cook the Flatbreads:
Heat oil in a frying pan over medium heat.
Place the stuffed flatbreads in the pan and fry until golden brown on both sides, about 3-4 minutes per side.
Remove from the pan and drain on paper towels to remove excess oil.

Serving Suggestions
Serve the flatbreads hot, with a side of fresh salad or a dipping sauce like tzatziki or marinara.
These flatbreads also pair well with soups or can be enjoyed on their own as a snack.

Cooking Tips
Ensure the dough is kneaded well to develop the gluten, which helps in achieving a soft and chewy texture.
Adjust the amount of oregano according to your taste preference.
Use any cheese that melts well; a mix of cheeses can also be used for a richer flavor.

Nutritional Benefits
This recipe provides a good source of carbohydrates and fats, with the cheese adding protein and calcium.
Oregano adds a boost of antioxidants and has anti-inflammatory properties.

Dietary Information
This recipe can be made vegetarian by ensuring the cheese used is suitable for vegetarians.
To make it vegan, use a dairy-free cheese alternative.

Storage Tips

Store any leftover flatbreads in an airtight container in the refrigerator for up to 3 days.
Reheat in a pan or microwave before serving.

Why You’ll Love This Recipe
It’s easy to make and customizable with your favorite cheese and herbs.
The flatbreads are perfect for any time of the day and can be a great addition to any meal.

Conclusion
Enjoy the delightful taste of cheese and oregano stuffed flatbreads, a simple yet flavorful recipe that’s sure to become a favorite in your kitchen.

Apple Lemon Cake with Apricot Glaze

Ingredients:

• • Apples: 2 (pcs)
  • Butter: 25 g

• • Lemon juice: 15 g
  • Sugar: 20 g (for apples)
  • Eggs: 2 pcs

• • Sugar: 130 g (for cake batter)
  • Milk: 60 g
  • Sour cream (or Greek yogurt): 60 g

• • Sunflower oil: 60 g
  • Vanilla extract: 1 tsp
  • Flour: 200 g

• Baking powder: 8 g
• Apricot jam: for glaze

Directions:

1. 1. Prepare the Apples:
      • • Peel and slice the apples.

       

      • In a pan, melt the butter and add the sliced apples, lemon juice, and 20 g of sugar.
      • Cook for a few minutes until the apples soften and become caramelized. Set aside.

1. Prepare the Cake Batter:
   • • Preheat the oven to 180°C (350°F).
     • In a mixing bowl, beat the eggs with 130 g of sugar until light and fluffy.
     • Add the milk, sour cream (or Greek yogurt), sunflower oil, and vanilla extract. Mix well.

    

   • Sift the flour and baking powder into the mixture and fold until well combined.
2. Assemble the Cake:
   • • Grease and line an 18 cm or 20 cm cake tin.

    

   • Pour the batter into the prepared tin and evenly distribute the caramelized apple slices on top.
3. Bake:
   • • Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

    

4. Glaze the Cake:
   • • Once baked, remove the cake from the oven and let it cool slightly.
     • Warm the apricot jam slightly and brush it over the top of the cake for a glossy finish.

    

Serving Suggestions:

• • Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
  • Add a sprinkle of powdered sugar for extra sweetness.

Cooking Tips:

• Use tart apples like Granny Smith for a more pronounced apple flavor.
• You can substitute Greek yogurt for sour cream to add a richer texture.

Nutritional Benefits:

• • Apples: Rich in fiber and antioxidants.

• Greek Yogurt or Sour Cream: Adds a creamy texture with a boost of protein and calcium.
• Sunflower Oil: A healthier fat alternative that keeps the cake moist.

Dietary Information:

• • Vegetarian

• Can be made gluten-free by substituting with a gluten-free flour blend.

Storage:

• • Fridge: Store the cake in an airtight container for up to 3 days.
  • Freezer: Wrap individual slices in plastic wrap and store in the freezer for up to 1 month.

Why You’ll Love This Recipe:

• • Simple and Quick: Easy to make with basic ingredients.
  • Flavorful Combination: Apples, lemon, and apricot glaze create a delightful mix of flavors.
  • Moist and Tender: The combination of sour cream and oil keeps the cake perfectly moist.

• Versatile: Enjoy it as a dessert or an afternoon snack.

Irresistible Chicken Patties with Mozzarella: A Family Favorite Recipe

Ingredients

• • 30 grams (1/4 cup) green onions, finely chopped
  • 500 grams (1 lb) chicken breast, finely diced or ground

• • 2 tablespoons sour cream
  • 2 large eggs
  • 2 tablespoons fresh parsley, chopped

• • 80 grams (3/4 cup) mozzarella cheese, shredded
  • 2 tablespoons all-purpose flour
  • Salt and pepper to taste

• • 1/2 teaspoon dry garlic powder
  • 1/2 teaspoon paprika
  • Oil for frying

Instructions

1. 1. Prepare the Ingredients:
      • Finely chop 30 grams of green onions and 2 tablespoons of fresh parsley. Set aside.
      • Dice or grind 500 grams of chicken breast into small pieces. Place it in a large mixing bowl.

1. 1. Combine Ingredients:
      • To the bowl with the chicken, add 2 tablespoons of sour cream and 2 large eggs. Mix well to combine.
      • Add the chopped green onions, parsley, and 80 grams of shredded mozzarella cheese. Stir everything together.

1. 1. Add Dry Ingredients and Seasonings:
      • Sprinkle in 2 tablespoons of flour, salt, and pepper to taste. Add 1/2 teaspoon each of dry garlic powder and paprika.
      • Mix all ingredients thoroughly until they are well incorporated. The mixture should be slightly sticky but hold together.

1. Form the Patties:
   • Using your hands or a spoon, scoop out portions of the mixture and shape them into patties, about 2-3 inches in diameter.
2. Fry the Patties:
   • • Heat oil in a large skillet over medium heat. Once hot, add the patties to the pan.

    

   • Fry the patties for 2-3 minutes on each side, or until they are golden brown and cooked through. Make sure not to overcrowd the pan; cook in batches if necessary.
3. Serve and Enjoy:
   • • Remove the patties from the pan and drain on paper towels to remove excess oil. Serve warm, garnished with extra parsley or green onions if desired. Enjoy them as a main dish with a side salad, rice, or vegetables!

    

Cooking Tips

• • Ensure Even Cooking: Make sure your chicken pieces are finely diced or well-ground for even cooking. This will help the patties cook through without burning the outside.
  • Control the Heat: Fry over medium heat to ensure the patties are crispy on the outside and fully cooked on the inside. High heat may cause them to brown too quickly.

• Customize Your Flavors: Feel free to add other herbs like dill or basil, or substitute mozzarella with cheddar or another favorite cheese.

Nutritional Benefits

• • High in Protein: Chicken breast is a lean source of protein that helps in muscle building and repair.
  • Calcium-Rich: Mozzarella adds a good amount of calcium, which is vital for bone health.

• Low-Carb Option: This recipe is relatively low in carbohydrates, making it suitable for those following a low-carb diet.

Why You’ll Love This Recipe

• • Quick and Easy: Ready in under 30 minutes, perfect for busy weeknights.
  • Deliciously Cheesy: The mozzarella melts into the patties, giving them a gooey, cheesy center.

• Customizable: Easily adjust the herbs and spices to suit your taste.
• Crowd-Pleaser: Whether for family dinners or gatherings, these patties are always a hit!

Dietary Information

• • Gluten-Free Option: Substitute flour with gluten-free flour or almond flour.

• Keto-Friendly: With minor adjustments, such as using almond flour, this recipe can fit into a keto diet plan.
• Nut-Free: This recipe contains no nuts, making it safe for those with nut allergies.