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Egg-Stuffed Sweet Potatoes with Feta π π§ π₯
Soft roasted sweet potatoes filled with a creamy egg mixture, fresh vegetables, and salty feta cheese. Nutritious, simple, and perfect for a healthy lunch or light dinner.π€
π Ingredients
β€οΈ 2 large sweet potatoes
β€οΈ 2 eggs
β€οΈ 1/4 cup milk
β€οΈ 1 spring onion, chopped
β€οΈ 1/2 red pepper, finely chopped
β€οΈ Handful of feta cheese
β€οΈ Olive oil
β€οΈ Salt and black pepper
π©βπ³ Directions
1οΈβ£ Preheat the oven to 200Β°C (400Β°F). Wash and dry the sweet potatoes, prick them all over with a fork, and brush with olive oil. Bake for 45β50 minutes until soft, or air fry for about 25 minutes.
2οΈβ£ Remove from the oven and let cool slightly.
3οΈβ£ Slice the sweet potatoes in half and gently mash the centers to create a well in each half.
4οΈβ£ Whisk the eggs with milk, salt, and black pepper.
5οΈβ£ Fill each sweet potato with spring onion and red pepper. Pour the egg mixture over the top and finish with crumbled feta.
6οΈβ£ Bake or air fry again for 15β20 minutes until the egg is set and lightly golden.
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Soft roasted sweet potatoes filled with a creamy egg mixture, fresh vegetables, and salty feta cheese. Nutritious, simple, and perfect for a healthy lunch or light dinner.
π Ingredients
π©βπ³ Directions
1οΈβ£ Preheat the oven to 200Β°C (400Β°F). Wash and dry the sweet potatoes, prick them all over with a fork, and brush with olive oil. Bake for 45β50 minutes until soft, or air fry for about 25 minutes.
2οΈβ£ Remove from the oven and let cool slightly.
3οΈβ£ Slice the sweet potatoes in half and gently mash the centers to create a well in each half.
4οΈβ£ Whisk the eggs with milk, salt, and black pepper.
5οΈβ£ Fill each sweet potato with spring onion and red pepper. Pour the egg mixture over the top and finish with crumbled feta.
6οΈβ£ Bake or air fry again for 15β20 minutes until the egg is set and lightly golden.
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Fresh Fruit Salad β¨ π π₯
A feast for the eyes and the taste buds. A colorful mix of fresh fruit, finished with a light honey citrus dressing. Simple, refreshing, and naturally sweet.π€
π Ingredients
β€οΈ Strawberries
β€οΈ Pomegranate seeds
β€οΈ Kiwi, sliced
β€οΈ Pineapple, chopped
β€οΈ Mango, chopped
β€οΈ Blueberries
β€οΈ Cantaloupe, cubed
β€οΈ 2 tbsp fresh orange juice
β€οΈ 1β2 tbsp fresh lemon juice
β€οΈ 2 tbsp honey (optional)
π©βπ³ Directions
1οΈβ£ Wash, peel, and cut all fruit into bite-sized pieces.
2οΈβ£ Add everything to a large bowl and gently toss, or arrange neatly for presentation.
3οΈβ£ Mix orange juice, lemon juice, and honey together, then drizzle over the fruit.
4οΈβ£ Serve immediately or chill in the fridge until ready to enjoy.
Colorful, fresh, and naturally sweet β a fruit salad everyone loves.π€
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A feast for the eyes and the taste buds. A colorful mix of fresh fruit, finished with a light honey citrus dressing. Simple, refreshing, and naturally sweet.
π Ingredients
π©βπ³ Directions
1οΈβ£ Wash, peel, and cut all fruit into bite-sized pieces.
2οΈβ£ Add everything to a large bowl and gently toss, or arrange neatly for presentation.
3οΈβ£ Mix orange juice, lemon juice, and honey together, then drizzle over the fruit.
4οΈβ£ Serve immediately or chill in the fridge until ready to enjoy.
Colorful, fresh, and naturally sweet β a fruit salad everyone loves.
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Sheet Pan Salmon with Roasted Veggies & Lemon Dill Mustard Sauce π π β¨
A complete one-pan dinner with flaky salmon, roasted vegetables, and a creamy lemon dill mustard sauce. Simple, flavorful, and perfect for an easy weeknight meal.π€
π Ingredients
For the Salmon
β€οΈ 3 salmon fillets
β€οΈ 4 tbsp olive oil
β€οΈ Juice of 1/2 small lemon
β€οΈ 1 tsp mustard
β€οΈ 2 garlic cloves, grated
β€οΈ Fresh parsley, finely chopped
β€οΈ 1/2 tsp black pepper
β€οΈ 1/2 tsp paprika
β€οΈ 1/2 tsp chili flakes
β€οΈ Salt
For the Roasted Veggies
β€οΈ 500 g baby potatoes
β€οΈ 2 carrots, sliced
β€οΈ 2 small red onions, roughly chopped
β€οΈ 5β6 mushrooms, roughly chopped
β€οΈ 1 tsp oregano
β€οΈ 1/2 tsp paprika
β€οΈ 1/2 tsp garlic powder
β€οΈ 1/2 tsp black pepper
β€οΈ 1/2 tsp salt
β€οΈ 4β5 tbsp olive oil
For the Lemon Dill Mustard Sauce
β€οΈ 2 tbsp butter
β€οΈ 1 tbsp flour
β€οΈ 300 ml milk
β€οΈ 1 handful fresh dill, finely chopped
β€οΈ 1 tsp mustard
β€οΈ Juice of 1/2 small lemon
β€οΈ 1 garlic clove, grated
β€οΈ Salt and black pepper
π©βπ³ Directions
1οΈβ£ Mix olive oil, lemon juice, mustard, parsley, garlic, black pepper, paprika, chili flakes, and salt.
2οΈβ£ Coat the salmon with the marinade and refrigerate for 30 minutes.
3οΈβ£ Halve the baby potatoes and slice the carrots. Boil them in salted water for 10β12 minutes until slightly tender, then drain and cool.
4οΈβ£ Add onions and mushrooms to the potatoes and carrots.
5οΈβ£ Toss everything with oregano, paprika, garlic powder, black pepper, salt, and olive oil.
6οΈβ£ Spread the vegetables on a parchment-lined baking tray and place the marinated salmon on top.
7οΈβ£ Bake at 200Β°C (400Β°F) for 25β30 minutes.
8οΈβ£ Increase temperature to 210Β°C (410Β°F) for the last 5 minutes to brown the top.
9οΈβ£ For the sauce: melt butter, sautΓ© garlic, add flour, then gradually whisk in milk. Simmer until thickened.
π Stir in lemon juice, mustard, dill, salt, and pepper.
1οΈβ£1οΈβ£ Drizzle the sauce over the salmon and vegetables and serve.
One pan, maximum flavor β creamy, fresh, and perfectly balanced.π€
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A complete one-pan dinner with flaky salmon, roasted vegetables, and a creamy lemon dill mustard sauce. Simple, flavorful, and perfect for an easy weeknight meal.
π Ingredients
For the Salmon
For the Roasted Veggies
For the Lemon Dill Mustard Sauce
π©βπ³ Directions
1οΈβ£ Mix olive oil, lemon juice, mustard, parsley, garlic, black pepper, paprika, chili flakes, and salt.
2οΈβ£ Coat the salmon with the marinade and refrigerate for 30 minutes.
3οΈβ£ Halve the baby potatoes and slice the carrots. Boil them in salted water for 10β12 minutes until slightly tender, then drain and cool.
4οΈβ£ Add onions and mushrooms to the potatoes and carrots.
5οΈβ£ Toss everything with oregano, paprika, garlic powder, black pepper, salt, and olive oil.
6οΈβ£ Spread the vegetables on a parchment-lined baking tray and place the marinated salmon on top.
7οΈβ£ Bake at 200Β°C (400Β°F) for 25β30 minutes.
8οΈβ£ Increase temperature to 210Β°C (410Β°F) for the last 5 minutes to brown the top.
9οΈβ£ For the sauce: melt butter, sautΓ© garlic, add flour, then gradually whisk in milk. Simmer until thickened.
π Stir in lemon juice, mustard, dill, salt, and pepper.
1οΈβ£1οΈβ£ Drizzle the sauce over the salmon and vegetables and serve.
One pan, maximum flavor β creamy, fresh, and perfectly balanced.
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Banana Pancakes π₯ β¨ Ρ
Soft, fluffy, and naturally sweet pancakes made with ripe bananas. Quick to prepare and perfect for a simple breakfast or brunch.π€
π Ingredients
β€οΈ 2 bananas (200 g)
β€οΈ 1 egg
β€οΈ 100 ml almond milk
β€οΈ 80 g all-purpose flour
β€οΈ 1/2 tsp baking powder
β€οΈ A pinch of salt
π©βπ³ Directions
1οΈβ£ Mash the bananas with a fork or blend them until smooth. Mix in the egg, almond milk, flour, baking powder, and salt until you get a smooth batter.
2οΈβ£ Heat a non-stick pan over medium heat and cook the pancakes covered with a lid for 2β3 minutes on each side, until golden and cooked through.
3οΈβ£ Serve warm with maple syrup and fresh fruit.
Soft, naturally sweet, and perfect for an easy homemade breakfast.π€
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Soft, fluffy, and naturally sweet pancakes made with ripe bananas. Quick to prepare and perfect for a simple breakfast or brunch.
π Ingredients
π©βπ³ Directions
1οΈβ£ Mash the bananas with a fork or blend them until smooth. Mix in the egg, almond milk, flour, baking powder, and salt until you get a smooth batter.
2οΈβ£ Heat a non-stick pan over medium heat and cook the pancakes covered with a lid for 2β3 minutes on each side, until golden and cooked through.
3οΈβ£ Serve warm with maple syrup and fresh fruit.
Soft, naturally sweet, and perfect for an easy homemade breakfast.
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Golden, cheesy, and incredibly satisfying.
Even zucchini skeptics end up loving these π€
π Ingredients
π©βπ³ Method
1οΈβ£ Preheat oven to 180Β°C (356Β°F).
2οΈβ£ Grate the zucchini and squeeze out as much liquid as possible using a clean towel or cloth.
Mix with eggs, grated mozzarella, salt, and pepper until well combined.
3οΈβ£ Spread the mixture evenly on a baking tray lined with parchment paper.
Bake for 20β25 minutes, until set and lightly golden.
4οΈβ£ Remove from the oven and carefully flip the zucchini sheet over.
Peel off the parchment paper gently.
5οΈβ£ Layer with cheese slices, ham, and extra mozzarella.
Roll tightly into a log shape.
6οΈβ£ Return to the oven for 8β10 minutes, until the cheese is melted and everything is warm and gooey.
7οΈβ£ Slice and serve warm.
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π₯¦ Broccoli Savoury Pie β¨
Soft, savoury, and packed with vegetables β the kind of recipe you keep coming back toπ
Perfect for lunch, dinner, or meal prep for the next day.
π Ingredients
β€οΈ Raw broccoli, finely chopped
β€οΈ 1 carrot, finely chopped
β€οΈ 1 leek, thinly sliced
β€οΈ 100 g feta cheese, crumbled
β€οΈ 250 g cooked chicken breast, chopped
β€οΈ 2 eggs
β€οΈ 250 ml milk
β€οΈ 150 g flour
β€οΈ 10 g baking powder
β€οΈ Olive oil (a drizzle)
β€οΈ Salt & pepper
β€οΈ Garlic powder
π©βπ³ Method
1οΈβ£ Preheat oven to 180Β°C (356Β°F).
2οΈβ£ In a large bowl, combine broccoli, carrot, leek, chicken, and feta.
3οΈβ£ Add eggs, milk, flour, baking powder, a drizzle of olive oil, salt, pepper, and garlic powder.
4οΈβ£ Mix everything until well combined into a thick batter.
5οΈβ£ Pour into a baking dish lined with parchment paper and spread evenly.
6οΈβ£ Bake for 30β40 minutes, until golden on top and fully set in the centre.
7οΈβ£ Let cool slightly, then slice and serve. π½β¨
π€ Comforting, hearty, and full of veggies β perfect warm or cold.
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Soft, savoury, and packed with vegetables β the kind of recipe you keep coming back to
Perfect for lunch, dinner, or meal prep for the next day.
π Ingredients
π©βπ³ Method
1οΈβ£ Preheat oven to 180Β°C (356Β°F).
2οΈβ£ In a large bowl, combine broccoli, carrot, leek, chicken, and feta.
3οΈβ£ Add eggs, milk, flour, baking powder, a drizzle of olive oil, salt, pepper, and garlic powder.
4οΈβ£ Mix everything until well combined into a thick batter.
5οΈβ£ Pour into a baking dish lined with parchment paper and spread evenly.
6οΈβ£ Bake for 30β40 minutes, until golden on top and fully set in the centre.
7οΈβ£ Let cool slightly, then slice and serve. π½β¨
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A full meal baked in one dish β protein, veggies, and carbs all together.
Minimal effort, maximum comfort. Even better the next day (cold or warm)
π Ingredients
π₯£ Batter
π©βπ³ Method
1οΈβ£ Preheat oven to 180Β°C (356Β°F).
2οΈβ£ In a bowl, whisk eggs with milk, salt, and oregano.
Add flour and mix until smooth.
3οΈβ£ Stir in grated cheese and grated potatoes. Set aside.
4οΈβ£ In a pan, sautΓ© onion until soft.
Add chicken and cook until lightly golden.
5οΈβ£ Add mushrooms and zucchini.
Season with salt, pepper, and garlic powder. Cook until tender.
6οΈβ£ Combine the cooked filling with the batter and mix well.
7οΈβ£ Pour everything into a baking dish.
8οΈβ£ Bake for 40β45 minutes, until golden and fully set.
9οΈβ£ Let rest a few minutes before slicing.
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π₯π§ Cheesy Potato Flatbreads β¨
Soft potato dough stuffed with melty cheese, pan-fried until golden and crispy.
Perfect for apΓ©ro, snacks, or when you want something seriously comfortingπ
π Ingredients
β€οΈ 4β5 medium potatoes, boiled & mashed
β€οΈ Salt, to taste
β€οΈ 150 g flour
β€οΈ Mozzarella or halloumi, sliced or grated
β€οΈ Ghee or butter (for frying)
π©βπ³ Method
1οΈβ£ Boil potatoes until very soft, then mash while still warm.
Season with salt.
2οΈβ£ Add flour and knead for 2β3 minutes until you get a soft, pliable dough.
3οΈβ£ Divide dough into 2β4 portions and roll each into a flat circle.
4οΈβ£ Place cheese in the center of each piece.
Fold to seal, then gently roll again to flatten.
5οΈβ£ Heat ghee or butter in a pan and fry each flatbread on both sides until golden and crispy.
6οΈβ£ Serve hot with a gooey, cheesy centerπ§ β¨
π€ Crispy outside, melty inside β perfect with ketchup, yogurt sauce, or spicy dip π
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Soft potato dough stuffed with melty cheese, pan-fried until golden and crispy.
Perfect for apΓ©ro, snacks, or when you want something seriously comforting
π Ingredients
π©βπ³ Method
1οΈβ£ Boil potatoes until very soft, then mash while still warm.
Season with salt.
2οΈβ£ Add flour and knead for 2β3 minutes until you get a soft, pliable dough.
3οΈβ£ Divide dough into 2β4 portions and roll each into a flat circle.
4οΈβ£ Place cheese in the center of each piece.
Fold to seal, then gently roll again to flatten.
5οΈβ£ Heat ghee or butter in a pan and fry each flatbread on both sides until golden and crispy.
6οΈβ£ Serve hot with a gooey, cheesy center
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A veggie-packed roll thatβs naturally sweet, cheesy, and incredibly satisfying.
A delicious way to eat more vegetables without even thinking about it
π Ingredients
π₯¬ Filling
π₯¬ SautΓ©ed spinach
π©βπ³ Method
1οΈβ£ Preheat oven to 180Β°C (356Β°F).
2οΈβ£ Mix grated carrots with eggs, mozzarella, salt, and pepper.
Spread evenly on a baking tray lined with parchment paper to form a flat sheet.
3οΈβ£ Bake for 20β25 minutes, until set and lightly golden.
4οΈβ£ Meanwhile, heat olive oil in a pan.
SautΓ© garlic briefly, then add spinach. Season with salt and pepper and cook until just wilted.
5οΈβ£ Remove carrot sheet from the oven and carefully peel off parchment paper.
6οΈβ£ Layer with cheese slices, sautΓ©ed spinach, and extra mozzarella.
7οΈβ£ Roll tightly into a log and return to the oven for 8β10 minutes, until the cheese is melted.
8οΈβ£ Slice and serve warm π§β¨
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π Ingredients
π₯£ Sauce
π§ Topping
π©βπ³ Method
1οΈβ£ Clean the mushrooms and cut them in half.
2οΈβ£ Slice the peppers into thin strips and cut the onion and tomatoes into slices.
3οΈβ£ Place all the vegetables in a large bowl. Season with salt and pepper, mix well, and transfer to a baking dish.
4οΈβ£ In a separate bowl, combine all the sauce ingredients.
5οΈβ£ Add the mushrooms to the sauce and toss until evenly coated.
6οΈβ£ Transfer the mushrooms and sauce to the baking dish with the vegetables.
7οΈβ£ Bake in a preheated oven at 190Β°C (374Β°F) for 30β40 minutes, until the vegetables are tender and have released their juices.
8οΈβ£ Remove from the oven and sprinkle generously with grated cheese.
9οΈβ£ Return to the oven for a few more minutes until the cheese is melted, bubbly, and golden.
π Serve hot and enjoy π§β¨
π€ Juicy mushrooms, tender vegetables, a rich aromatic sauce, and a blanket of melted cheese β the ultimate comfort dish for any day of the week.
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π₯π₯¦ Veggie-Packed Baked Omelette β¨
π Ingredients
β€οΈ 4 eggs
β€οΈ 1 carrot, grated
β€οΈ 1 red onion, thinly sliced
β€οΈ A few cauliflower florets, finely chopped
β€οΈ A few broccoli florets, finely chopped
β€οΈ 1 tomato, sliced
β€οΈ 50 g feta cheese, crumbled
β€οΈ 1 tsp garlic powder
β€οΈ 1 tsp paprika
β€οΈ Β½ tsp thyme
β€οΈ Β½ tsp turmeric
β€οΈ Salt & black pepper
π©βπ³ Method
1οΈβ£ Preheat the oven to 180Β°C (356Β°F).
2οΈβ£ In a large bowl, whisk the eggs until smooth.
3οΈβ£ Add the grated carrot, sliced onion, cauliflower, broccoli, tomato, and crumbled feta.
4οΈβ£ Season with garlic powder, paprika, thyme, turmeric, salt, and black pepper.
5οΈβ£ Mix everything well until evenly combined.
6οΈβ£ Pour the mixture into a round baking dish lined with parchment paper.
7οΈβ£ Bake for 30β35 minutes, or until the omelette is set and lightly golden on top.
8οΈβ£ Allow it to cool for a few minutes before slicing.
9οΈβ£ Serve warm or cold and enjoy β¨
π₯ Perfect on its own, with a fresh salad, or as part of a healthy brunch spread.
π€ Packed with vegetables, protein-rich, and incredibly easy to make β a wholesome meal for any time of day.
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π Ingredients
π©βπ³ Method
1οΈβ£ Preheat the oven to 180Β°C (356Β°F).
2οΈβ£ In a large bowl, whisk the eggs until smooth.
3οΈβ£ Add the grated carrot, sliced onion, cauliflower, broccoli, tomato, and crumbled feta.
4οΈβ£ Season with garlic powder, paprika, thyme, turmeric, salt, and black pepper.
5οΈβ£ Mix everything well until evenly combined.
6οΈβ£ Pour the mixture into a round baking dish lined with parchment paper.
7οΈβ£ Bake for 30β35 minutes, or until the omelette is set and lightly golden on top.
8οΈβ£ Allow it to cool for a few minutes before slicing.
9οΈβ£ Serve warm or cold and enjoy β¨
π₯ Perfect on its own, with a fresh salad, or as part of a healthy brunch spread.
π€ Packed with vegetables, protein-rich, and incredibly easy to make β a wholesome meal for any time of day.
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ππ§ Stuffed Cheeseburger Buns β¨
π Ingredients
β€οΈ 1 cup warm milk
β€οΈ Β½ cup warm water
β€οΈ 1 tbsp sugar
β€οΈ 5 g instant yeast
β€οΈ 1 egg (reserve the yolk for brushing)
β€οΈ 1 tsp salt
β€οΈ 4β4Β½ cups all-purpose flour
β€οΈ 2 tbsp butter
π₯© Beef Filling
β€οΈ 500 g ground beef
β€οΈ 1 tsp salt
β€οΈ Β½ tsp black pepper
β€οΈ 1 tsp molasses
π§ Caramelized Onions
β€οΈ 2 large onions, thinly sliced
β€οΈ 2 tbsp olive oil
β€οΈ 1 tsp salt
β€οΈ 1 tsp sugar
π§ Filling
β€οΈ Burger cheese slices
β€οΈ Roasted red peppers
β¨ Topping
β€οΈ Egg yolk
β€οΈ Sesame seeds
π₯£ Burger Sauce
β€οΈ 4 tbsp mayonnaise
β€οΈ 2 tbsp ketchup
β€οΈ 1 tbsp mustard
β€οΈ 2 pickles, finely chopped
π©βπ³ Method
1οΈβ£ In a bowl, combine the warm milk, warm water, sugar, and yeast. Let it sit for 5 minutes until slightly foamy.
2οΈβ£ Add the egg white, salt, and flour. Mix and knead until a soft dough forms.
3οΈβ£ Add the butter and continue kneading for about 5 minutes until the dough becomes smooth and elastic.
4οΈβ£ Cover and let rise for about 1 hour, or until doubled in size.
5οΈβ£ Meanwhile, prepare the caramelized onions. Cook the sliced onions in olive oil over low heat. Add the salt and sugar and cook, stirring occasionally, for about 15 minutes until soft, golden, and caramelized.
6οΈβ£ In a separate bowl, combine the ground beef, salt, black pepper, and molasses. Mix well.
7οΈβ£ Divide the risen dough into mandarin-sized portions and flatten each one into a round.
8οΈβ£ Place a portion of the beef mixture in the center, then top with caramelized onions, roasted peppers, and a slice of cheese.
9οΈβ£ Fold the dough over the filling and seal tightly.
π Place the buns seam-side down on a baking tray lined with parchment paper.
1οΈβ£1οΈβ£ Brush the tops with egg yolk and sprinkle with sesame seeds.
1οΈβ£2οΈβ£ Bake in a preheated oven at 180Β°C (356Β°F) for 20β25 minutes, or until beautifully golden brown.
1οΈβ£3οΈβ£ Mix all the burger sauce ingredients together and serve alongside the warm buns.
π€ Soft, golden bread filled with juicy beef, melted cheese, and sweet caramelized onions β a homemade cheeseburger experience in every bite.
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π Ingredients
π₯© Beef Filling
π§ Caramelized Onions
π§ Filling
β¨ Topping
π₯£ Burger Sauce
π©βπ³ Method
1οΈβ£ In a bowl, combine the warm milk, warm water, sugar, and yeast. Let it sit for 5 minutes until slightly foamy.
2οΈβ£ Add the egg white, salt, and flour. Mix and knead until a soft dough forms.
3οΈβ£ Add the butter and continue kneading for about 5 minutes until the dough becomes smooth and elastic.
4οΈβ£ Cover and let rise for about 1 hour, or until doubled in size.
5οΈβ£ Meanwhile, prepare the caramelized onions. Cook the sliced onions in olive oil over low heat. Add the salt and sugar and cook, stirring occasionally, for about 15 minutes until soft, golden, and caramelized.
6οΈβ£ In a separate bowl, combine the ground beef, salt, black pepper, and molasses. Mix well.
7οΈβ£ Divide the risen dough into mandarin-sized portions and flatten each one into a round.
8οΈβ£ Place a portion of the beef mixture in the center, then top with caramelized onions, roasted peppers, and a slice of cheese.
9οΈβ£ Fold the dough over the filling and seal tightly.
π Place the buns seam-side down on a baking tray lined with parchment paper.
1οΈβ£1οΈβ£ Brush the tops with egg yolk and sprinkle with sesame seeds.
1οΈβ£2οΈβ£ Bake in a preheated oven at 180Β°C (356Β°F) for 20β25 minutes, or until beautifully golden brown.
1οΈβ£3οΈβ£ Mix all the burger sauce ingredients together and serve alongside the warm buns.
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π½π₯ Crispy Corn Salad β¨
π Ingredients
β€οΈ 1 can cooked corn (300 g)
β€οΈ 1 tsp paprika
β€οΈ A drizzle of olive oil
β€οΈ 1 cucumber
β€οΈ 15 cherry tomatoes
β€οΈ 2 shallots
β€οΈ A small bunch of fresh parsley
π₯£ Dressing
β€οΈ 120 g yogurt
β€οΈ Juice of Β½ lemon
β€οΈ 3β4 tbsp olive oil
β€οΈ 1 garlic clove, minced
β€οΈ A handful of grated Parmesan
β€οΈ Salt & black pepper
π©βπ³ Method
1οΈβ£ Rinse and drain the corn thoroughly.
2οΈβ£ Toss the corn with paprika and a drizzle of olive oil.
3οΈβ£ Cook in an air fryer or fan-assisted oven at 200Β°C (392Β°F) for 15 minutes, shaking or stirring occasionally, until crispy and golden.
4οΈβ£ Meanwhile, chop the cucumber, cherry tomatoes, shallots, and parsley into small pieces.
5οΈβ£ In a bowl, whisk together the yogurt, lemon juice, olive oil, garlic, Parmesan, salt, and black pepper.
6οΈβ£ Pour the dressing over the vegetables and mix well.
7οΈβ£ Add the crispy corn just before serving and gently toss everything together.
8οΈβ£ Serve immediately and enjoy β¨
π€ Crisp vegetables, creamy dressing, and crunchy golden corn create the perfect combination of flavors and textures in every bite.
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π Ingredients
π₯£ Dressing
π©βπ³ Method
1οΈβ£ Rinse and drain the corn thoroughly.
2οΈβ£ Toss the corn with paprika and a drizzle of olive oil.
3οΈβ£ Cook in an air fryer or fan-assisted oven at 200Β°C (392Β°F) for 15 minutes, shaking or stirring occasionally, until crispy and golden.
4οΈβ£ Meanwhile, chop the cucumber, cherry tomatoes, shallots, and parsley into small pieces.
5οΈβ£ In a bowl, whisk together the yogurt, lemon juice, olive oil, garlic, Parmesan, salt, and black pepper.
6οΈβ£ Pour the dressing over the vegetables and mix well.
7οΈβ£ Add the crispy corn just before serving and gently toss everything together.
8οΈβ£ Serve immediately and enjoy β¨
π€ Crisp vegetables, creamy dressing, and crunchy golden corn create the perfect combination of flavors and textures in every bite.
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πβ¨ Lazy Pour-In Pizza
π Ingredients
β€οΈ 400 ml milk
β€οΈ 2 eggs
β€οΈ Β½ tsp salt
β€οΈ 200 g flour
β€οΈ 3 tbsp olive oil
π Toppings
β€οΈ Cherry tomatoes
β€οΈ Mushrooms
β€οΈ Black olives
β€οΈ Cooked chicken or ham
β€οΈ Mozzarella
π©βπ³ Method
1οΈβ£ In a large bowl, whisk together the milk, eggs, salt, and olive oil.
2οΈβ£ Add the flour and mix until smooth and lump-free.
βοΈ Texture Tip
β€οΈ The batter should be pourable, similar to pancake batter.
3οΈβ£ Pour the batter onto a baking tray lined with parchment paper and spread evenly.
4οΈβ£ Arrange the cherry tomatoes, mushrooms, olives, and chicken over the top.
5οΈβ£ Finish with a generous layer of mozzarella.
6οΈβ£ Bake in a preheated oven at 180Β°C (356Β°F) for 20β30 minutes, or until golden and cooked through.
7οΈβ£ Allow the pizza to cool slightly before slicing and serving.
π Serve warm and enjoy every cheesy bite.
π€ Soft and fluffy, loaded with toppings, and unbelievably easy to make β the perfect no-fuss homemade pizza.
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π Ingredients
π Toppings
π©βπ³ Method
1οΈβ£ In a large bowl, whisk together the milk, eggs, salt, and olive oil.
2οΈβ£ Add the flour and mix until smooth and lump-free.
βοΈ Texture Tip
β€οΈ The batter should be pourable, similar to pancake batter.
3οΈβ£ Pour the batter onto a baking tray lined with parchment paper and spread evenly.
4οΈβ£ Arrange the cherry tomatoes, mushrooms, olives, and chicken over the top.
5οΈβ£ Finish with a generous layer of mozzarella.
6οΈβ£ Bake in a preheated oven at 180Β°C (356Β°F) for 20β30 minutes, or until golden and cooked through.
7οΈβ£ Allow the pizza to cool slightly before slicing and serving.
π Serve warm and enjoy every cheesy bite.
π€ Soft and fluffy, loaded with toppings, and unbelievably easy to make β the perfect no-fuss homemade pizza.
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ππ§ Cheesy Egg Toast Sandwich β¨
π Ingredients
β€οΈ 2 slices bread
β€οΈ 2 eggs
β€οΈ A pinch of salt
β€οΈ Butter
β€οΈ 3 slices Gouda cheese (or any sliced cheese you like)
π₯ Serve With
β€οΈ Tomatoes
β€οΈ Cornichons
π©βπ³ Method
1οΈβ£ Beat the eggs with a pinch of salt until well combined.
2οΈβ£ Butter one side of each slice of bread.
3οΈβ£ Heat a non-stick pan over medium-low heat and pour in the eggs, spreading them into a thin, crepe-like layer.
4οΈβ£ Let the eggs set slightly for 1β2 minutes, then place the bread slices in the center with the buttered side facing up.
5οΈβ£ Carefully slide a spatula underneath and flip everything over like a crepe.
β¨ Don't worry if it tears a little β it will come together perfectly once folded.
6οΈβ£ Place cheese slices on both sides of the bread.
7οΈβ£ Fold the egg edges inward over the cheese.
8οΈβ£ Add one more slice of cheese in the center and close the sandwich.
9οΈβ£ Cook for a few more minutes until the bread is golden and crispy and the cheese is beautifully melted.
π Cut in half and serve immediately.
π₯ͺ Best enjoyed warm with fresh tomatoes and crunchy cornichons on the side.
π€ Crispy on the outside, gooey and cheesy on the inside β the ultimate easy breakfast or quick lunch.
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π Ingredients
π₯ Serve With
π©βπ³ Method
1οΈβ£ Beat the eggs with a pinch of salt until well combined.
2οΈβ£ Butter one side of each slice of bread.
3οΈβ£ Heat a non-stick pan over medium-low heat and pour in the eggs, spreading them into a thin, crepe-like layer.
4οΈβ£ Let the eggs set slightly for 1β2 minutes, then place the bread slices in the center with the buttered side facing up.
5οΈβ£ Carefully slide a spatula underneath and flip everything over like a crepe.
β¨ Don't worry if it tears a little β it will come together perfectly once folded.
6οΈβ£ Place cheese slices on both sides of the bread.
7οΈβ£ Fold the egg edges inward over the cheese.
8οΈβ£ Add one more slice of cheese in the center and close the sandwich.
9οΈβ£ Cook for a few more minutes until the bread is golden and crispy and the cheese is beautifully melted.
π Cut in half and serve immediately.
π₯ͺ Best enjoyed warm with fresh tomatoes and crunchy cornichons on the side.
π€ Crispy on the outside, gooey and cheesy on the inside β the ultimate easy breakfast or quick lunch.
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π§ Garlic Mushroom Cheese Bread β¨
π Ingredients
β€οΈ 1 bread loaf
β€οΈ 300 g mushrooms, sliced
β€οΈ 30 ml olive oil
β€οΈ 20 g butter
β€οΈ 3 garlic cloves, minced
β€οΈ Salt & black pepper
β€οΈ Fresh parsley, chopped
β€οΈ Gouda cheese slices
β€οΈ Mozzarella
β€οΈ Chili oil (optional)
π©βπ³ Method
1οΈβ£ Heat the olive oil and butter in a pan over medium heat.
2οΈβ£ Add the sliced mushrooms and cook until softened and all the liquid has evaporated.
3οΈβ£ Stir in the minced garlic and cook for another minute until fragrant.
4οΈβ£ Season with salt and black pepper, then add the chopped parsley and mix well.
5οΈβ£ Slice the bread loaf lengthwise through the middle.
6οΈβ£ Spread the mushroom mixture evenly over the bottom half of the bread.
7οΈβ£ Layer with Gouda slices and a generous amount of mozzarella.
8οΈβ£ Bake in a preheated oven at 180Β°C (356Β°F) until the cheese is melted, bubbly, and golden.
9οΈβ£ Finish with extra fresh parsley and a drizzle of chili oil if desired.
π Slice and serve warm.
π€ Crispy bread, buttery garlic mushrooms, and gooey melted cheese in every bite β the ultimate comfort food for cheese lovers.
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π Ingredients
π©βπ³ Method
1οΈβ£ Heat the olive oil and butter in a pan over medium heat.
2οΈβ£ Add the sliced mushrooms and cook until softened and all the liquid has evaporated.
3οΈβ£ Stir in the minced garlic and cook for another minute until fragrant.
4οΈβ£ Season with salt and black pepper, then add the chopped parsley and mix well.
5οΈβ£ Slice the bread loaf lengthwise through the middle.
6οΈβ£ Spread the mushroom mixture evenly over the bottom half of the bread.
7οΈβ£ Layer with Gouda slices and a generous amount of mozzarella.
8οΈβ£ Bake in a preheated oven at 180Β°C (356Β°F) until the cheese is melted, bubbly, and golden.
9οΈβ£ Finish with extra fresh parsley and a drizzle of chili oil if desired.
π Slice and serve warm.
π€ Crispy bread, buttery garlic mushrooms, and gooey melted cheese in every bite β the ultimate comfort food for cheese lovers.
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πβ¨ Melted Eggplant Dip
π Ingredients
β€οΈ 1 eggplant
β€οΈ 1 onion
β€οΈ 1 red pepper
β€οΈ 2 garlic cloves
β€οΈ 1 tomato
β€οΈ 30β40 ml olive oil (or more, if you like)
β€οΈ Salt
β€οΈ Black pepper
β€οΈ Paprika
β€οΈ Chili flakes
β€οΈ Fresh parsley
π©βπ³ Method
1οΈβ£ Cut the eggplant, onion, red pepper, garlic, and tomato into large chunks.
2οΈβ£ Heat the olive oil in a large pan and add all the vegetables.
3οΈβ£ Cover with a lid and cook over low heat until everything becomes very soft and juicy.
β¨ No rushing β let the vegetables slowly cook in their own juices for about 40 minutes.
4οΈβ£ Once softened, remove the skins from the eggplant and tomato.
5οΈβ£ Mash everything together with a fork or potato masher until you have a chunky, rustic spread.
6οΈβ£ Season with salt, black pepper, paprika, and chili flakes to taste.
7οΈβ£ Finish with freshly chopped parsley and a drizzle of olive oil.
8οΈβ£ Serve warm or at room temperature with fresh bread.
π€ Silky eggplant, sweet peppers, tender garlic, and rich olive oil create a simple yet unforgettable dip that's perfect for sharing
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π Ingredients
π©βπ³ Method
1οΈβ£ Cut the eggplant, onion, red pepper, garlic, and tomato into large chunks.
2οΈβ£ Heat the olive oil in a large pan and add all the vegetables.
3οΈβ£ Cover with a lid and cook over low heat until everything becomes very soft and juicy.
β¨ No rushing β let the vegetables slowly cook in their own juices for about 40 minutes.
4οΈβ£ Once softened, remove the skins from the eggplant and tomato.
5οΈβ£ Mash everything together with a fork or potato masher until you have a chunky, rustic spread.
6οΈβ£ Season with salt, black pepper, paprika, and chili flakes to taste.
7οΈβ£ Finish with freshly chopped parsley and a drizzle of olive oil.
8οΈβ£ Serve warm or at room temperature with fresh bread.
π€ Silky eggplant, sweet peppers, tender garlic, and rich olive oil create a simple yet unforgettable dip that's perfect for sharing
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π β¨ Roasted Sweet Potatoes with Chickpeas & Tahini Butter
π Ingredients
β€οΈ 3 sweet potatoes
β€οΈ Olive oil
β€οΈ Salt & black pepper
π₯¬ Topping
β€οΈ 250 g chickpeas
β€οΈ 200 g spinach
β€οΈ A little butter
π₯£ Tahini Butter Sauce
β€οΈ 35 g butter
β€οΈ 2 tbsp tahini
β€οΈ 1 tbsp soy sauce
β€οΈ Juice of Β½ lemon
β€οΈ 1 garlic clove, minced
β€οΈ Water (optional, to thin)
πΆ To Finish
β€οΈ Chili oil
π©βπ³ Method
1οΈβ£ Wash the sweet potatoes, place them on a baking tray, drizzle with olive oil, and season with salt.
2οΈβ£ Bake at 180Β°C (356Β°F) for 30β40 minutes, until soft and tender.
3οΈβ£ In a pan, melt a little butter and add the chickpeas. Cook for a few minutes, then add the spinach and sautΓ© until wilted. Set aside.
4οΈβ£ For the sauce, melt butter in a small pan, then whisk in tahini, soy sauce, lemon juice, and garlic until smooth. Add a splash of water if needed to loosen the texture.
5οΈβ£ Slice the baked sweet potatoes open and gently press them to create space for the toppings. Add a little butter, salt, and pepper inside.
6οΈβ£ Top with the chickpea and spinach mixture.
7οΈβ£ Drizzle generously with tahini butter sauce.
8οΈβ£ Finish with a drizzle of chili oil and serve warm.
π€ Sweet, creamy, savory, and slightly spicy β a perfectly balanced bowl of comfort and nourishment.
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π Ingredients
π₯¬ Topping
π₯£ Tahini Butter Sauce
πΆ To Finish
π©βπ³ Method
1οΈβ£ Wash the sweet potatoes, place them on a baking tray, drizzle with olive oil, and season with salt.
2οΈβ£ Bake at 180Β°C (356Β°F) for 30β40 minutes, until soft and tender.
3οΈβ£ In a pan, melt a little butter and add the chickpeas. Cook for a few minutes, then add the spinach and sautΓ© until wilted. Set aside.
4οΈβ£ For the sauce, melt butter in a small pan, then whisk in tahini, soy sauce, lemon juice, and garlic until smooth. Add a splash of water if needed to loosen the texture.
5οΈβ£ Slice the baked sweet potatoes open and gently press them to create space for the toppings. Add a little butter, salt, and pepper inside.
6οΈβ£ Top with the chickpea and spinach mixture.
7οΈβ£ Drizzle generously with tahini butter sauce.
8οΈβ£ Finish with a drizzle of chili oil and serve warm.
π€ Sweet, creamy, savory, and slightly spicy β a perfectly balanced bowl of comfort and nourishment.
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π¨With me you will make money! I have made over $20,000 in the last week! π₯
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My name is Lisa and:
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π«β¨ White Beans with Tahini Sauce & Caramelized Onions
π Ingredients
β€οΈ 250 g cooked white beans
π Topping
β€οΈ 2 onions, finely chopped
β€οΈ 10β15 cherry tomatoes, quartered
β€οΈ Fresh parsley, chopped
β€οΈ 2 soft-boiled eggs
π₯£ Tahini Sauce
β€οΈ 2 tbsp tahini
β€οΈ Juice of Β½ lemon
β€οΈ 1 tbsp sherry vinegar
β€οΈ 3β5 tbsp olive oil
β€οΈ 1 garlic clove
β€οΈ Water (to thin)
β€οΈ Salt
π©βπ³ Method
1οΈβ£ Blend tahini, lemon juice, sherry vinegar, olive oil, garlic, salt, and a little water until smooth and creamy.
2οΈβ£ Heat olive oil in a pan and sautΓ© the onions over medium-low heat until soft, golden, and lightly caramelized.
3οΈβ£ Spread the cooked white beans onto a serving plate.
4οΈβ£ Top with the caramelized onions, then add the quartered cherry tomatoes.
5οΈβ£ Drizzle generously with the tahini sauce.
6οΈβ£ Sprinkle with fresh parsley.
7οΈβ£ Add soft-boiled eggs on top.
8οΈβ£ Finish with a drizzle of olive oil and serve immediately.
π€ Creamy beans, sweet onions, fresh tomatoes, and silky tahini β a simple dish that feels like pure comfort and balance.
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π Ingredients
π Topping
π₯£ Tahini Sauce
π©βπ³ Method
1οΈβ£ Blend tahini, lemon juice, sherry vinegar, olive oil, garlic, salt, and a little water until smooth and creamy.
2οΈβ£ Heat olive oil in a pan and sautΓ© the onions over medium-low heat until soft, golden, and lightly caramelized.
3οΈβ£ Spread the cooked white beans onto a serving plate.
4οΈβ£ Top with the caramelized onions, then add the quartered cherry tomatoes.
5οΈβ£ Drizzle generously with the tahini sauce.
6οΈβ£ Sprinkle with fresh parsley.
7οΈβ£ Add soft-boiled eggs on top.
8οΈβ£ Finish with a drizzle of olive oil and serve immediately.
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