How amazing this pasta looks? It becomes so creamy just using some perfect cheese that melts all around. You can determine the amount of ingredients for yourself accordingly to your need or depending for how many people you cook.
Ingredients: pasta salt sugar olive oil carrot zucchini tomato puree cheese olives
Cook pasta in salted water and drain it.
In the cooking pot heat some oil and cook chopped carrot and zucchini with tomato puree until tender. Add some salt, chopped cheese and olives. Cook 1 more minute or until cheese is melted a bit.
Easy and tasty – homemade Crescent Rolls Recipe. These soft dinner rolls are always a hit!
Ingredients: 500 g of flour instant yeast 1 tsp of salt ½ cup of milk ½ cup of oil ½ cup of yogurt 1 egg flax seeds
Stir flour, yeast and salt well together in a large bowl. Add milk, oil and yogurt. Knead the soft dough and roll it out in a big circle. Divide into 16 triangles using knife or pizza cutter.
Arrange the buns on a baking pan that is lined with parchment paper. Brush the rolls with the egg wash, sprinkle some flax seeds on top and bake at 180 °C for about 20 minutes.
Recipe for your next breakfast or brunch. This is a quick and easy recipe to get your day started amazing. With practice, anyone can make a restaurant-quality omelette at home. If you are beginner I recommend a nonstick pan. Do not cook it for too long or you’ll risk having dry omelette.
Ingredients:
A handful of spinach Salt 2 eggs Oil Pepper Fresh cheese Tomato slices
1. Cook spinach in salted water for 2 minutes and drain it.
2. Whisk eggs and pour them in oiled heated pan. Spread spinach on top of the omelette, add some salt and pepper. After the eggs are mostly set flip the omelette over.
3. Place fresh cheese on top and cook for few more seconds until cheese melt a bit. Slide omelette onto plate and cover it with some fresh tomato slices.
1 onion 2 red peppers olive oil 500 g turkey meat salt pepper Bay leaf paprika red Tabasco 800 g canned red beans 200g canned corn 150 ml tomato juice
TORTILLAS: 500 g flour baking powder a teaspoon of sugar 80 g butter warm water
TOPPING: 80 g cottage cheese 1 cup of yogurt dry chives salt paprika
1. Combine onion and oil in large skillet. Stir over medium-high heat until soften. Add diced meat and stir over until turns whitish. Add bay leaf, salt, pepper, paprika and chopped red pepper. Cook covered until tender. Add canned red beans, tomato juice, a few drops of red Tabasco and 1 tbsp sugar. Cook for 10 minutes. Stir in canned corn and cook for 1 more minute.
2. In a large bowl stir flour, baking powder and sugar. Add room temperature butter and some warm water. Knead evenly to make non sticky dough. Make 9 equal balls from the dough and rest them for 10 minutes. On floured surface roll out dough balls in large circles. Heat the dry pan and cook every tortilla on each side. Tortillas are ready to flip when air bubbles begin to appear. Keep covered the cooked ones during process.
3. In a small bowl stir cottage cheese with yogurt, some dry chives, paprika and salt.
Fill each tortilla with cooked meat and wrap it up. Spread some homemade dip on top and enjoy!
For this amazing strudel I used sour cherries from a compote jar, but feel free to be creative with your strudel fillings. As long as you make sure your filling is not too juicy you can add pretty much anything you like.
Ingredients:
Filo sheets (12 pieces) 200 g semolina 1/2 packet of baking powder 400 ml yogurt 150 g sugar 2 eggs 100 g butter 3 tablespoons of oil 3 tablespoons of sugar 200 g sour cream cherry compote jar (NET WT 340 g)
In a large bowl mix together semolina, baking powder and 150g of sugar. Pour in whisked eggs, melted butter, yogurt and oil. Combine all using wire whisk. Whisk in 150 ml of liquid from cherry compote jar.
Smear mixture onto 3 filo sheets and spread some cherries on top of every sheet. Roll it up into each other to get one strudel. Repeat the steps until you run out of filo sheet. You should now have 4 strudels.
Place the strudels on the baking tray and smear them with a mixture of 3 tbsp of sugar and sour cream.
Bake in the preheated oven at 180 °C for about 25 minutes.
This delicious creamy chicken roulade with spinach, ham and cheese is juicy and moist and packed with so much flavor. The reason why it is so tempting is because it’s full of color. You can use whatever vegetables or dried meat that you have on hand.
Ingredients:
40g spinach salt 400g chicken 120g ham 100g cheese 150g red lentils salt pepper 100g red pepper 150g tomatoes 30g butter
Instructions:
1. Wash and cook baby spinach for 2 minutes in boiling water. Take it out from the water to drain.
2. Salt the pounded 2 chicken breasts pieces and place them next to each other overlapping a bit. On top of them place ham slices at first, cheese and spinach on top.
3. Preheat oven to 180 °C
4. Roll up the chicken as tightly as you can. Wrap it inside of the aluminum foil so juices not flow out during baking.
5. Place the wrap on the deep baking tray and cover it with some water.
6. Bake in the preheated oven for about 35 minutes.
Serve the chicken with some cooked red lentil mixed with red pepper and tomatoes.
