Yummy Veggie Spaghetti

Ingredients:

300 gr spaghetti
4 tbsp olive oil
1 chopped onion
1 zucchini, chopped
1yellow squash, chopped
2 garlic cloves, minced
1/2 tsp dried oregano
1/4 tsp red pepper flakes
1 tbsp tomato paste
1 can peeled tomatoes (400 gr)
2 roasted red peppers from a jar, drained and cut into pieces
100 gr spinach leaves
fresh basil leaves
salt and ground black pepper
parmesan cheese for serving

Directions:

Heat olive oil over medium heat. Add onion and cook 5 minutes.
Add zucchini, yellow squash, garlic, oregano, red pepper flakes, and a pinch of salt and pepper, then cook, stirring occasionally 5 to 8 minutes. Stir in the tomato paste and cook another minute.
Add the roasted red peppers and tomatoes. Bring to a low simmer and cook about 10 minutes. Break up the whole tomatoes into smaller pieces.

Meanwhile cook pasta according to package directions.

Stir in the spinach and basil into the sauce and toss in the cooked pasta.

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Crunchy Cheese Crackers 🧀✨

Ingredients:

🌾 100 g flour
🧈 100 g butter
🧀 100 g hard cheese (50% fat)
🥚 1 egg yolk
🧂 1 tsp salt

Instructions:

1️⃣ Grate the cheese.
2️⃣ Mix flour, butter, salt, and cheese until crumbly.
3️⃣ Add the egg yolk and knead into a dough.
4️⃣ Roll out the dough and cut into desired shapes.
5️⃣ Bake in a preheated oven at 180°C (356°F) until golden brown.

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Pie Crust (for Blueberry Pie 👇🏻👇🏼👇🏽)

Ingredients:
380 grams flour
2 tbsp sugar
1 1/2 tsp salt
280 grams cold butter
100-150 ml ice cold water

Directions:

Grate or cut the butter into small pieces.
In a mixing bowl, combine the flour, sugar, and salt. Add the cold grated butter, tossing to combine. Work quickly with your hands or use food processor.

Drizzle a few tablespoons of water of the mixture and toss to moisten. Continue adding the remaining water until the dough sticks together and stays stuck when pressed between two fingers. It’s okay if the dough is still crumbly and messy.

Use your hands to press the dough together and fold until it’s come together into a cohesive mass.
Divide the dough in half. Wrap each half in plastic. Press down to create disk shape. Refrigerate at least six hours, preferably overnight.

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✨Raspberry-Pistachio Frangipane Tart 🍰

🧁Ingredients
For the shortcrust pastry:
❤️200 g butter
❤️80 g sugar
❤️330 g flour
❤️1 egg
❤️1 pinch of salt

For brushing the pastry:
❤️20 g egg yolk
❤️20 g cream

👩🏻‍🍳 Preparation of the shortcrust pastry:
1️⃣ Mix flour, sugar and salt in a food processor.
2️⃣ Add cold butter in cubes gradually and incorporate it.
3️⃣ Add the egg and knead briefly until a smooth dough is formed.
4️⃣ Place between two sheets of baking paper and flatten it.
5️⃣ Let it rest in the refrigerator for 30 minutes.
6️⃣ Pour the dough into a prepared tart pan, trim the edges and prick the bottom several times with a fork.
7️⃣ Bake in a preheated oven at 170 °C top/bottom heat for about 15 minutes blind-baked.
8️⃣ Let it cool slightly, then brush with the egg yolk-cream mixture.
9️⃣ Bake for another 15-20 minutes until the bottom is golden brown.

❤️Pistachio Frangipane Filling:
❤️100 g ground pistachios
❤️100 g soft butter
❤️100 g icing sugar
❤️1 egg
❤️1 tbsp flour

Preparation:
Whisk all ingredients in a bowl until creamy.
Fill the mixture into a piping bag and pipe onto the pre-baked pastry base.
Bake at 160 °C top/bottom heat for about 15-20 minutes until the filling is lightly golden brown.

❤️Raspberry Sauce:
❤️3 tbsp sugar
❤️1½ tbsp (heaped) cornstarch
❤️2 tbsp water
❤️Fresh or frozen raspberries (as needed)

Preparation:
1️⃣ Heat the raspberries and sugar in a small pot.
2️⃣ As soon as it boils, stir in the cornstarch with water and add it while stirring.
3️⃣ Continue to simmer until the sauce thickens.
4️⃣ Remove from the heat, let it cool and stir occasionally to prevent a skin from forming.

Fill the sauce into a piping bag and pour it over the baked Frangipane layer.
Cool the tart in the refrigerator for at least 30 minutes.

✨Tip: Garnish with fresh raspberries and chopped pistachios – for a beautiful, delicious finish! 💖

Perfect Homemade Pizza Dough Recipe 🍕✨

Ingredients (for 3 medium pizzas):

💧 400 ml warm water
🍚 1.5 tsp sugar
🧂 1.5 tsp salt
🍞 9 g fresh yeast (or 3 g dry yeast)
🌾 800 g flour (may vary slightly)
🫒 20 g olive oil

Preparation:

🔥 Activate the yeast properly:
Mix warm water with sugar and yeast, let it sit for 5 minutes. Then add salt. This sequence helps the yeast “wake up” and allows the dough to rise.

🤲 Keep the dough slightly sticky:
Avoid adding too much flour, even if the dough sticks a little. This keeps the base soft and airy.

⏳ In a hurry?
Increase the yeast amount (e.g., 15 g fresh or 5 g dry yeast) to speed up rising.

🍞 Dough preparation:
After the first rise, divide the dough into 3 parts and let it “rest” for another 20 minutes—this makes it easier to roll out.

🎯 For a thin crust:
Stretch the dough by hand to maintain its structure. Sprinkle semolina or cornmeal under the dough for added texture.

🔥 Perfect baking:
Spread sauce on the base before baking in a preheated oven (250°C/482°F). Bake for 10 minutes, then add cheese and finish baking. For extra flavor, drizzle with olive oil before serving.

🍕

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🥞 Jumbo Doraemon Dorayaki (Japanese Pancakes)

👉🏻 Think of this as a cuter, fluffier version of dessert crêpes. Probably the happiest, cutest breakfast you'll every eat!

▫️150 grams flour, sifted
▫️1 tablespoon baking powder, sifted
▫️3 eggs
▫️30 grams honey
▫️30 grams sugar
▫️50 milliliters milk
▫️1 teaspoon mirin
▫️1 teaspoon soy sauce
▫️200 grams anko (sweetened adzuki bean paste)
▫️3 whole strawberries, hulled and cut in half
▫️100 grams whipped cream

Homemade Blueberry Pie

Ingredients:
crust pie dough, chilled overnight (recipe above ☝🏻☝🏼☝🏽)

filling:
800 grams blueberries, fresh or frozen (don’t thaw if frozen)
150 grams sugar
5 tbsp (40 grams) cornstarch
1 tsp lemon zest
1 tbsp lemon juice
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/4 tspn salt
1 tbsp unsalted butter, diced

Directions:

Roll 1 dough disk on a floured work surface and drape over a deep baking dish, edges hanging outside.
Roll the second dough disk and cut 2 sm wide strips (10 pcs).

Toss together blueberries with the sugar, cornstarch, lemon zest, lemon juice, cinnamon, nutmeg, and salt.

Pour the blueberry mixture into the pie shell and dot with the pieces of butter.
Arrange the dough stripes (see the photo) and tuck the edges. Freeze for 20 minutes

Preheat the oven to 200°C.
Brush the pie with egg wash and sprinkle with sugar. Bake about 25 minutes.
Reduce heat to 190°C and bake for another 45 minutes.
Cool completely before serving

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Chicken Breasts with Mozzarella & Sun-Dried Tomatoes 🍗🧀🍅

Ingredients:
• Chicken breast – 2 pcs 🍗
• Pesto sauce – 2 tbsp 🌿
• Sun-dried tomatoes – 2 tbsp 🍅
• Mozzarella – 120 g 🧀
• Spinach – 10 g 🥬
• Olive oil – 1 tbsp 🫒
• Salt, pepper, chili flakes to taste 🧂🔥

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Grilled Veggie Skewers

Ingredients:
4 red onion
4 zucchini
2 red bell pepper
2 orange bell pepper
2 yellow bell pepper
2 green bell pepper
olive oil for brushing
balsamic vinegar - for serving

Garlic Herb Sauce:
60 ml olive oil
5 cloves garlic - minced
3 tablespoon fresh parsley
3 tablespoon fresh cilantro
1 teaspoon fresh rosemary
salt and ground black pepper - to taste

Instructions:
Soak 12 wooden skewers in water for at least 15-30 minutes.
Prepare the vegetables. Slice onions in half. Seed and chop each bell pepper into 383 sm pieces. Chop the zucchini into rounds.

Prepare the sauce - whisk together the olive oil, minced garlic, parsley, cilantro, rosemary, salt, and pepper.

Skewer the vegetables and brush skewers with a light layer of olive oil.
Preheat grill to medium-high heat. Once the grill is hot, add skewers and grill for approximately 5-8 minutes per side.
Remove from heat, brush with garlic herb sauce and drizzle with balsamic vinaigrette.

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🍫 Chocolate Petal Flower Cup Parfait

👉🏻 This chocolatey dessert filled with cake, berries and whipped cream is almost too pretty to eat

▫️3.5 ounces chocolate, melted
▫️3.5 ounces white chocolate, melted
▫️Sponge cake, cut into pieces
▫️1 scoop vanilla ice cream
▫️Whipped cream
▫️Strawberries
▫️Blueberries
▫️Mint

Salmon Wellington

Ingredients:
4 salmon fillets (200 gr each)
salt and pepper
2 tbsp butter
2 garlic cloves minced
1 shallot chopped
50 ml white wine
80 gr cream cheese
150 gr fresh baby spinach
2 tbsp bread crumbs
30 gr shredded parmesan cheese
1 package puff pastry (400-450 gr)
1 egg for egg wash

Instructions:

Season the salmon with salt and pepper to taste.
In a pan, heat butter, then add shallots and garlic, cook 3 minutes.
Then add the white wine and cook 5 minute, then add the cream cheese and sauté for 1 minute.
Lastly, add the spinach, bread crumbs, and Parmesan cheese and cook 5 minutes.

Roll the puff pastry and cut in 4 pieces.

Place each seasoned salmon fillet in the middle of each puff pastry sheet.
Spread the spinach mixture on top of the 4 fillets.

Wrap the puff pastry around the salmon. Place on baking sheet seam side down.

Make slits on top and brush with egg wash.

Bake at 200 degrees С or 25-30 minutes or until the pastry is golden brown.

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Cottage Cheese Pancakes with Strawberries 🍓🥞

Ingredients:
• Soft cottage cheese (or ricotta) – 130-150 g 🥄
• Egg – 1 pc 🥚
• Flour – 40 g 🌾
• Baking powder – 1/2 tsp ✨
• Vanilla – a pinch 🌸
• Sugar/sweetener – to taste (I don’t add it, I eat with topping) 🍯
• Strawberries (or any not too juicy berry or fruit) – 100-150 g 🍓🍏

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Spicy Garlic Shrimp and Quinoa

Ingredients:

For the Quinoa:
½ Tbsp olive oil
½ onion, chopped
1 clove garlic, minced
½ tsp chili powder
1 cup (190 grams) quinoa
salt and pepper
2 cups (500 ml) vegetable stock
2 Tbsp fresh parsley,  finely chopped

For the shrimp:
½ Tbsp oilve oil
200 gr raw tail-on shrimps, peeled and deveined
1 clove garlic, minced
¼ tsp chili powder
salt and pepper

You will also need:
fresh parsley finely chopped
juice of half lemon

Instructions:

Rinse the quinoa under running water.
Heat the olive oil, add the onion and minced garlic and cook, stirring occasionally, 2-3 minutes.

Add the quinoa, chili powder, salt and pepper.
Sautee for 1 minute, then add the broth.

Simmer for 20 minutes, covered, then mix in the parsley

Heat ½ tablespoon of olive oil, add shrimps, chili powder, salt and pepper. Saute until cooked, add garlic and cook until fragrant
Mix the quinoa and shrimp together, top with lemon juice and fresh chopped parsley

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🍳Awesome way to cook eggs

🍰 Marble Cake

👉🏻 A simple but beautiful cake! Enjoy with a good book and cup of tea!

▫️2/3 cup buttermilk
▫️1 3/4 cups cake flour
▫️2 teaspoons baking powder
▫️1/2 teaspoon salt
▫️1/2 cup unsalted butter, softened
▫️1 cup sugar
▫️3 eggs, room temperature
▫️1 teaspoon vanilla extract
▫️1/4 cup + 1 tablespoon cocoa powder
▫️1/4 cup + 2 tablespoons hot water

Greek-Style Oven Fries

Ingredients:

1 kg potatoes scrubbed clean and cut into wedges
salt and black pepper
olive oil
3 to 4 garlic cloves minced
1 tbsp fresh thyme leaves
1 tsp dry oregano
½ tsp cayenne pepper optional

Instructions:

Heat the oven to 200 degrees C.
Place the potato wedges in a large bowl and cover with hot water for 10 minutes. Drain and pat very dry.

Return the potato wedges back to the dry bowl. Season generously with salt and black pepper. Drizzle about 3 tablespoons of extra virgin olive oil. Toss to combine, making sure all the potatoes are well-coated.

Arrange the potatoes in a single layer on a large, lightly oiled sheet pan.
Bake for 35 to 45 minutes, turning the potato wedges over after the first 20 minutes of baking.

Combine 3 tablespoon extra virgin olive oil, minced garlic, thyme, oregano, and cayenne. Spoon the sauce over the hot potatoes.
Add chopped fresh parsley and crumbled feta if desired. Serve with a side of tzatziki sauce.

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