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Crispy Potato-Egg Wrap π₯π³β¨
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Ingredients:
β€οΈ 1 potato (thinly sliced)
β€οΈ 2 eggs (whisked)
β€οΈ Shredded mozzarella cheese
β€οΈ Arugula or lambβs lettuce
β€οΈ Cherry tomatoes
β€οΈ Fresh mozzarella balls
β€οΈ 1 tbsp butter
β€οΈ 1 tbsp olive oil
Seasoning:
β€οΈ Oregano
β€οΈ Basil
β€οΈ Paprika
β€οΈ Black pepper
β€οΈ Onion powder
Instructions:
1οΈβ£ Heat butter and olive oil in a pan over medium heat.
2οΈβ£ Thinly slice the potato and arrange the slices in a circular layer in the pan.
3οΈβ£ Cover with a lid and cook for about 5 minutes until golden and slightly tender.
4οΈβ£ Whisk the eggs with a pinch of salt and pour them over the potatoes.
5οΈβ£ Sprinkle shredded mozzarella on top, cover again, and cook for 1β2 minutes until set and melted.
6οΈβ£ Add arugula, cherry tomatoes, mozzarella balls, and seasonings.
7οΈβ£ Fold the potato base in half like a wrap, cook briefly, then transfer to a plate.
8οΈβ£ Slice in half and serve warm.
π€€ Crispy on the outside, soft, cheesy, and fresh on the inside β a quick and satisfying meal!
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Ingredients:
Seasoning:
Instructions:
1οΈβ£ Heat butter and olive oil in a pan over medium heat.
2οΈβ£ Thinly slice the potato and arrange the slices in a circular layer in the pan.
3οΈβ£ Cover with a lid and cook for about 5 minutes until golden and slightly tender.
4οΈβ£ Whisk the eggs with a pinch of salt and pour them over the potatoes.
5οΈβ£ Sprinkle shredded mozzarella on top, cover again, and cook for 1β2 minutes until set and melted.
6οΈβ£ Add arugula, cherry tomatoes, mozzarella balls, and seasonings.
7οΈβ£ Fold the potato base in half like a wrap, cook briefly, then transfer to a plate.
8οΈβ£ Slice in half and serve warm.
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βοΈ SEVERE DISEASES ARE JUST THE AGING OF CELLS.
They die off due to excess weight and sitting all day, stick to your blood vessels, and poison your blood.
A Tibetan Monk named Lunos invented a 2-minute exercise that flushes out these rotting cells, burns 9 kg of fat, and tightens sagging skin.
All his forbidden methods are collected in the "Buried Truths" channel.
What happens to your body:
Day 1: Head noise (tinnitus) and joint pain vanish.
Day 3: Blood pressure and sugar normalize completely.
Day 5: 9 kg of fat melt away, waist shrinks by 6 cm!
Spend 2 minutes today, thank yourself for the rest of your life: π
Buried Truths
They die off due to excess weight and sitting all day, stick to your blood vessels, and poison your blood.
A Tibetan Monk named Lunos invented a 2-minute exercise that flushes out these rotting cells, burns 9 kg of fat, and tightens sagging skin.
All his forbidden methods are collected in the "Buried Truths" channel.
What happens to your body:
Day 1: Head noise (tinnitus) and joint pain vanish.
Day 3: Blood pressure and sugar normalize completely.
Day 5: 9 kg of fat melt away, waist shrinks by 6 cm!
Spend 2 minutes today, thank yourself for the rest of your life: π
Buried Truths
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Creamy Cheesy Potato Bake with Minced Meat π₯π§π₯
πΎ Save this recipe
Ingredients:
Base:
β€οΈ 7β8 potatoes
β€οΈ 1 pack cheddar cheese (grated)
β€οΈ 1 pack mozzarella (grated)
Minced Meat Sauce:
β€οΈ 700 g minced meat (beef or mixed)
β€οΈ 1 onion (finely chopped)
β€οΈ 2 tbsp paprika
β€οΈ 2 tbsp tomato paste
β€οΈ 100 g tomato sauce
β€οΈ 100 ml soy cream
β€οΈ 1 tsp salt
β€οΈ 1 tsp black pepper
β€οΈ 1 tbsp Italian herbs
β€οΈ Vegetable broth (as needed)
Cream Sauce:
β€οΈ 200 ml soy cream (or any cream)
β€οΈ 200 g cream cheese
β€οΈ 1 tsp salt
β€οΈ 1 tsp pepper
β€οΈ Pinch of nutmeg
β€οΈ 1 tsp smoked paprika
Optional topping:
β€οΈ Green onions
β€οΈ Parmesan
Instructions:
1οΈβ£ Slice potatoes (medium thickness) and boil in salted water for 25β30 minutes until soft. Drain and set aside.
2οΈβ£ In a pan, cook the minced meat until browned. Add onion, tomato paste, tomato sauce, soy cream, spices, and a bit of vegetable broth. Simmer until a rich sauce forms.
3οΈβ£ Remove the meat mixture and, in the same pan, prepare the cream sauce by adding soy cream, cream cheese, and spices. Stir and heat until it begins to thicken slightly.
4οΈβ£ Preheat oven to 200Β°C (400Β°F) and grease a baking dish.
5οΈβ£ Layer potatoes, then some cream sauce, then the meat mixture. Repeat with another layer of potatoes.
6οΈβ£ Pour the remaining cream sauce over the top and finish with a generous layer of cheddar and mozzarella.
7οΈβ£ Bake for 25β30 minutes until the cheese is melted, golden, and bubbling.
8οΈβ£ Let it rest a few minutes before serving.
π€€ Rich, creamy, cheesy, and comforting β perfect for a hearty family-style meal!
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Ingredients:
Base:
Minced Meat Sauce:
Cream Sauce:
Optional topping:
Instructions:
1οΈβ£ Slice potatoes (medium thickness) and boil in salted water for 25β30 minutes until soft. Drain and set aside.
2οΈβ£ In a pan, cook the minced meat until browned. Add onion, tomato paste, tomato sauce, soy cream, spices, and a bit of vegetable broth. Simmer until a rich sauce forms.
3οΈβ£ Remove the meat mixture and, in the same pan, prepare the cream sauce by adding soy cream, cream cheese, and spices. Stir and heat until it begins to thicken slightly.
4οΈβ£ Preheat oven to 200Β°C (400Β°F) and grease a baking dish.
5οΈβ£ Layer potatoes, then some cream sauce, then the meat mixture. Repeat with another layer of potatoes.
6οΈβ£ Pour the remaining cream sauce over the top and finish with a generous layer of cheddar and mozzarella.
7οΈβ£ Bake for 25β30 minutes until the cheese is melted, golden, and bubbling.
8οΈβ£ Let it rest a few minutes before serving.
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Simit-Style Eggs with Melted Cheese & Honey π³β¨
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Ingredients:
β€οΈ 3 tbsp white sesame seeds
β€οΈ 3 tbsp black sesame seeds
β€οΈ 60β100 g grated mozzarella
β€οΈ 2 tbsp butter (40 g)
β€οΈ 3 eggs
Seasoning:
β€οΈ Salt
β€οΈ Black pepper
β€οΈ Chili powder
Toppings:
β€οΈ Green onion
β€οΈ Honey
Instructions:
1οΈβ£ Toast the sesame seeds in a non-stick pan over medium heat until lightly golden and fragrant.
2οΈβ£ Push the sesame seeds toward the edges of the pan to form a ring shape.
3οΈβ£ Sprinkle the grated mozzarella over the sesame ring and let it melt.
4οΈβ£ Add the butter in the center and let it melt, then carefully crack in the eggs.
5οΈβ£ Season with salt, pepper, and chili powder. Cover the pan and cook for about 1 minute until the eggs set.
6οΈβ£ Top with green onion and drizzle with honey.
7οΈβ£ Serve with warm, lightly toasted bread drizzled with olive oil.
π€€ Sweet, savory, cheesy, and rich β a unique breakfast with a perfect balance of flavors!
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Ingredients:
Seasoning:
Toppings:
Instructions:
1οΈβ£ Toast the sesame seeds in a non-stick pan over medium heat until lightly golden and fragrant.
2οΈβ£ Push the sesame seeds toward the edges of the pan to form a ring shape.
3οΈβ£ Sprinkle the grated mozzarella over the sesame ring and let it melt.
4οΈβ£ Add the butter in the center and let it melt, then carefully crack in the eggs.
5οΈβ£ Season with salt, pepper, and chili powder. Cover the pan and cook for about 1 minute until the eggs set.
6οΈβ£ Top with green onion and drizzle with honey.
7οΈβ£ Serve with warm, lightly toasted bread drizzled with olive oil.
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Potato Parmesan Omelette π₯π³π§β¨
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Ingredients:
β€οΈ Butter
β€οΈ 1 small potato
β€οΈ 3 eggs (mixed with Β½ tsp salt)
Seasoning:
β€οΈ 1 tbsp paprika
β€οΈ Onion powder
β€οΈ Garlic flakes
β€οΈ Chili flakes
β€οΈ Black pepper
Add-ins:
β€οΈ A handful of cheese
β€οΈ Β½ bell pepper
β€οΈ A handful of baby spinach
Topping:
β€οΈ Parmesan
β€οΈ Green onions
Instructions:
1οΈβ£ Add butter to a pan over low heat.
2οΈβ£ Peel the potato and slice it into very thin, paper-like slices directly into the pan. Cover and cook on low heat for 2β3 minutes.
3οΈβ£ Pour in the eggs and sprinkle all the seasonings. Cover again and cook for another 2β3 minutes.
4οΈβ£ Flip the omelette, then add cheese, spinach, and bell pepper.
5οΈβ£ Fold the edges, flip once more, and transfer to a plate.
6οΈβ£ Top with parmesan and green onions.
π€€ Simple, warm, cheesy, and comforting β perfect for a quick breakfast or light meal!
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Ingredients:
Seasoning:
Add-ins:
Topping:
Instructions:
1οΈβ£ Add butter to a pan over low heat.
2οΈβ£ Peel the potato and slice it into very thin, paper-like slices directly into the pan. Cover and cook on low heat for 2β3 minutes.
3οΈβ£ Pour in the eggs and sprinkle all the seasonings. Cover again and cook for another 2β3 minutes.
4οΈβ£ Flip the omelette, then add cheese, spinach, and bell pepper.
5οΈβ£ Fold the edges, flip once more, and transfer to a plate.
6οΈβ£ Top with parmesan and green onions.
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HashBrown with Parmesan π₯π§β¨
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Ingredients:
β€οΈ 4β5 russet potatoes
β€οΈ Seasoning: onion powder, garlic powder, paprika, black pepper, salt, mixed herbs
β€οΈ 2 tbsp cornstarch
β€οΈ 1 egg
β€οΈ Parmesan cheese
Instructions:
1οΈβ£ Peel the potatoes and cut them in half. Boil in salted water for about 5 minutes β they should be slightly tender, not fully cooked.
2οΈβ£ Drain immediately and let them cool completely (this step is important).
3οΈβ£ Grate the potatoes using a box grater.
4οΈβ£ Place the grated potatoes in a clean kitchen towel and squeeze out all moisture until completely dry.
5οΈβ£ Transfer to a bowl and mix with the egg, cornstarch, seasoning, and parmesan. Combine gently.
6οΈβ£ Shape into thin oval patties. Place on parchment paper and freeze for 15β20 minutes until firm.
7οΈβ£ Heat oil in a pan over medium heat.
8οΈβ£ Cook without moving for 4β5 minutes until golden and crispy.
9οΈβ£ Flip and cook the other side until crispy as well.
π Serve hot and enjoy.
π€€ Extra crispy outside, soft inside, and packed with cheesy flavor!
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Ingredients:
Instructions:
1οΈβ£ Peel the potatoes and cut them in half. Boil in salted water for about 5 minutes β they should be slightly tender, not fully cooked.
2οΈβ£ Drain immediately and let them cool completely (this step is important).
3οΈβ£ Grate the potatoes using a box grater.
4οΈβ£ Place the grated potatoes in a clean kitchen towel and squeeze out all moisture until completely dry.
5οΈβ£ Transfer to a bowl and mix with the egg, cornstarch, seasoning, and parmesan. Combine gently.
6οΈβ£ Shape into thin oval patties. Place on parchment paper and freeze for 15β20 minutes until firm.
7οΈβ£ Heat oil in a pan over medium heat.
8οΈβ£ Cook without moving for 4β5 minutes until golden and crispy.
9οΈβ£ Flip and cook the other side until crispy as well.
π Serve hot and enjoy.
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Chicken Fettuccine Alfredo Pasta β¨π
πΎ Save this recipe
Ingredients:
Chicken:
β€οΈ 2 chicken breasts (β350 g)
β€οΈ 1 tbsp olive oil
β€οΈ 1 tbsp oregano
β€οΈ 1 tbsp paprika
β€οΈ 1 tbsp garlic powder
Sauce:
β€οΈ Β½ cup (110 g) butter
β€οΈ 6β7 garlic cloves
β€οΈ 1β
cups (400 ml) heavy cream
β€οΈ 1 tbsp all-purpose flour
Seasoning:
β€οΈ Β½ tsp salt
β€οΈ Β½ tsp black pepper
β€οΈ 1 tbsp garlic powder
β€οΈ 1 tbsp Italian seasoning
β€οΈ 1 tsp oregano
β€οΈ 1Β½ cups grated Parmesan
β€οΈ 250 g fettuccine
β€οΈ Pasta water (optional, to adjust consistency)
Topping:
β€οΈ Fresh parsley (chopped)
β€οΈ Grated Parmesan
Instructions:
1οΈβ£ Season the chicken: Mix olive oil, oregano, paprika, and garlic powder, then rub onto the chicken breasts.
2οΈβ£ Cook the chicken: Heat a pan over medium heat and cook for 5β6 minutes per side until golden and fully cooked. Remove and set aside.
3οΈβ£ Cook the pasta: Boil fettuccine in salted water according to package instructions. Reserve some pasta water, then drain.
4οΈβ£ Make the Alfredo sauce: In the same pan, melt butter, add minced garlic, and cook for 1β2 minutes until fragrant. Add heavy cream and stir. Sprinkle in flour and all seasonings. Cook until the sauce thickens. Add pasta water gradually if needed to adjust consistency.
5οΈβ£ Combine: Add cooked chicken and fettuccine to the sauce. Toss to coat evenly, then stir in Parmesan until creamy.
6οΈβ£ Serve: Garnish with fresh parsley and extra Parmesan.
π€€ Rich, creamy, and comforting β a classic Alfredo that always hits the spot!
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Ingredients:
Chicken:
Sauce:
Seasoning:
Topping:
Instructions:
1οΈβ£ Season the chicken: Mix olive oil, oregano, paprika, and garlic powder, then rub onto the chicken breasts.
2οΈβ£ Cook the chicken: Heat a pan over medium heat and cook for 5β6 minutes per side until golden and fully cooked. Remove and set aside.
3οΈβ£ Cook the pasta: Boil fettuccine in salted water according to package instructions. Reserve some pasta water, then drain.
4οΈβ£ Make the Alfredo sauce: In the same pan, melt butter, add minced garlic, and cook for 1β2 minutes until fragrant. Add heavy cream and stir. Sprinkle in flour and all seasonings. Cook until the sauce thickens. Add pasta water gradually if needed to adjust consistency.
5οΈβ£ Combine: Add cooked chicken and fettuccine to the sauce. Toss to coat evenly, then stir in Parmesan until creamy.
6οΈβ£ Serve: Garnish with fresh parsley and extra Parmesan.
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π The Dough:
πNo sourdough? Use 25 g fresh instant yeast instead β just shorten each proofing round to 1 hour.
1οΈβ£ Warm up the milk until lukewarm. In a stand mixer, add milk, eggs, sourdough starter, and sugar β stir until dissolved.
2οΈβ£ Add flour and mix on medium speed for 2β3 minutes. Then add salt and butter, and mix on high for 7β8 more minutes (until smooth and elastic).
3οΈβ£ Grease a bowl, shape the dough into a ball, and place it inside. Cover with plastic wrap.
4οΈβ£ Let it proof for 2Β½β3 hours in a warm spot β it should triple in size. π€
πͺStreusel Crumble:
1οΈβ£ Shape the dough into small balls (80β100 g each).
2οΈβ£ Place on a parchment-lined tray and let proof again for 1Β½ hours.
3οΈβ£ Gently press a dent in the center and fill with Fig Royale fruit spread
4οΈβ£ Brush with a beaten egg and bake at 200Β°C (390Β°F) for 18β20 minutes, until golden brown.
5οΈβ£ Finish with a dollop of fresh mascarpone and extra figs on top β heavenly! πβ¨
Sweet, fruity, soft, and buttery β these fig sourdough buns are pure comfort in every bite! π₯°π
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πΆ Gochugaru Chili Oil Focaccia πβ¨
π₯ Ingredients:
β€οΈ 8 g fresh yeast (or 3β4 g instant dry yeast)
β€οΈ 12 g salt π§
β€οΈ 550 g Tipo 00 flour (for best results)
β€οΈ 475 ml water π§
β€οΈ 30 g Gochugaru Chili Oil πΆ
β€οΈ Extra salt, fresh red chili peppers, and a sprinkle of gochugaru spice for topping β€οΈ
β° Instructions β Start the night before:
1οΈβ£ In a bowl, add room-temperature water, sugar, salt, and yeast. Whisk until dissolved, then mix in the flour with a spoon until combined.
2οΈβ£ Cover the bowl with a damp towel and let it rest for 30 minutes.
3οΈβ£ Grease your hands with Gochugaru chili oil, fold the dough twice, cover, and let rest for another 30 minutes β this step infuses the flavor beautifully.
4οΈβ£ Optionally, repeat one more fold after 30 minutes for bigger air pockets. (If short on time, once is totally fine!)
5οΈβ£ Cover and let the dough rest overnight (minimum 12 hours) in the fridge. βοΈ
6οΈβ£ After resting, line two 18Γ26β28 cm deep trays with parchment paper, grease with chili oil, and gently spread the dough. Let it rise for 2 hours.
7οΈβ£ Once jiggly, drizzle more Gochugaru chili oil, oil your hands, and dimple the dough generously. Top with fresh chili slices and gochugaru flakes.
8οΈβ£ Bake at 200Β°C for 40β45 minutes, until golden and crisp on top.π
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π₯ Ingredients:
β° Instructions β Start the night before:
1οΈβ£ In a bowl, add room-temperature water, sugar, salt, and yeast. Whisk until dissolved, then mix in the flour with a spoon until combined.
2οΈβ£ Cover the bowl with a damp towel and let it rest for 30 minutes.
3οΈβ£ Grease your hands with Gochugaru chili oil, fold the dough twice, cover, and let rest for another 30 minutes β this step infuses the flavor beautifully.
4οΈβ£ Optionally, repeat one more fold after 30 minutes for bigger air pockets. (If short on time, once is totally fine!)
5οΈβ£ Cover and let the dough rest overnight (minimum 12 hours) in the fridge. βοΈ
6οΈβ£ After resting, line two 18Γ26β28 cm deep trays with parchment paper, grease with chili oil, and gently spread the dough. Let it rise for 2 hours.
7οΈβ£ Once jiggly, drizzle more Gochugaru chili oil, oil your hands, and dimple the dough generously. Top with fresh chili slices and gochugaru flakes.
8οΈβ£ Bake at 200Β°C for 40β45 minutes, until golden and crisp on top.
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π§π§ Cheese and garlic rolls
Fluffy, flavorful, and simply irresistible! Perfect for breakfast, brunch, or as a snack. π₯β¨
Ingredients
β€οΈ 500 g flour
β€οΈ 250 ml lukewarm water or milk
β€οΈ 1 cube yeast (approx. 42 g)
β€οΈ 1 tsp sugar
β€οΈ 1 tsp salt
β€οΈ 50 g butter, melted
β€οΈ 150 g grated cheese (e.g., Gouda or Cheddar)
β€οΈ 2β3 garlic cloves, finely chopped
β€οΈ 1 tbsp olive oil (for brushing)
β€οΈ Optional: fresh herbs for sprinkling πΏ
Preparation
1οΈβ£ Prepare the yeast dough: Dissolve the yeast in lukewarm water/milk with sugar. Add flour, salt, and melted butter and knead into a smooth dough. Leave to rise in a warm place for approx. 1 hour until the volume has doubled.
2οΈβ£ Shape the rolls: Divide the dough into equal pieces and shape into rolls or balls.
3οΈβ£ Filling: Mix the garlic and cheese. Roll up or fill each dough roll and seal well.
4οΈβ£ Baking: Place the rolls on a baking sheet lined with parchment paper, brush with olive oil, and sprinkle with herbs if desired. Bake at 350Β°F (convection oven) for about 20β25 minutes until golden brown.
5οΈβ£ Serving: Enjoy lukewarm β the cheese is melted and the garlic is aromatic. π§π§π
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Fluffy, flavorful, and simply irresistible! Perfect for breakfast, brunch, or as a snack. π₯
Ingredients
Preparation
1οΈβ£ Prepare the yeast dough: Dissolve the yeast in lukewarm water/milk with sugar. Add flour, salt, and melted butter and knead into a smooth dough. Leave to rise in a warm place for approx. 1 hour until the volume has doubled.
2οΈβ£ Shape the rolls: Divide the dough into equal pieces and shape into rolls or balls.
3οΈβ£ Filling: Mix the garlic and cheese. Roll up or fill each dough roll and seal well.
4οΈβ£ Baking: Place the rolls on a baking sheet lined with parchment paper, brush with olive oil, and sprinkle with herbs if desired. Bake at 350Β°F (convection oven) for about 20β25 minutes until golden brown.
5οΈβ£ Serving: Enjoy lukewarm β the cheese is melted and the garlic is aromatic. π§π§
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π« Double chocolate rollsβ€οΈ
Great for chocolate lovers β soft on the outside, chocolatey and creamy on the inside!π₯ β¨
Ingredients (for approx. 12 rolls)
β€οΈ 500 g flour (approx. 4 glasses, 200 ml each)
β€οΈ 200 ml lukewarm milk (1 cup)
β€οΈ 2 eggs
β€οΈ 8 g salt (approx. 1 tsp, not heaped)
β€οΈ 60 g butter, at room temperature
β€οΈ 20 g sugar (1 tbsp)
β€οΈ 8 g dry yeast (4 tsp)
β€οΈ 1.5 cups chocolate chips
β€οΈ Cocoa hazelnut cream for the filling
Preparation
1οΈβ£ Put the flour in a bowl and make a well in the center. Add the yeast and lukewarm milk and let activate for 5 minutes.
2οΈβ£ Add the eggs and salt and knead the dough.
3οΈβ£ Once the dough has the right consistency, add the butter and knead again. The dough should be soft β the consistency may vary slightly depending on the flour.
4οΈβ£ Place the dough on a lightly floured work surface, add the chocolate chips and mix everything well.
5οΈβ£ Divide the dough into 12 equal portions, shape into balls and roll out each one to approx. 15Γ15 cm.
6οΈβ£ Fill with cocoa hazelnut cream and seal the edges well. Place on a baking sheet and let rise for 30 minutes.
7οΈβ£ Brush with milk before baking and bake in a preheated oven at 180 Β°C (top/bottom heat) until the rolls are golden brown. Make sure they are well baked on the bottom β the top browns faster.
8οΈβ£ Enjoy! ππ« Perfect for breakfast or as a snack.
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Great for chocolate lovers β soft on the outside, chocolatey and creamy on the inside!
Ingredients (for approx. 12 rolls)
Preparation
1οΈβ£ Put the flour in a bowl and make a well in the center. Add the yeast and lukewarm milk and let activate for 5 minutes.
2οΈβ£ Add the eggs and salt and knead the dough.
3οΈβ£ Once the dough has the right consistency, add the butter and knead again. The dough should be soft β the consistency may vary slightly depending on the flour.
4οΈβ£ Place the dough on a lightly floured work surface, add the chocolate chips and mix everything well.
5οΈβ£ Divide the dough into 12 equal portions, shape into balls and roll out each one to approx. 15Γ15 cm.
6οΈβ£ Fill with cocoa hazelnut cream and seal the edges well. Place on a baking sheet and let rise for 30 minutes.
7οΈβ£ Brush with milk before baking and bake in a preheated oven at 180 Β°C (top/bottom heat) until the rolls are golden brown. Make sure they are well baked on the bottom β the top browns faster.
8οΈβ£ Enjoy! ππ« Perfect for breakfast or as a snack.
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Oopsβthis recipe almost never saw the light of day!
Have you always baked your gratin raw? Then you should definitely try pre-cooking it first!
Briefly boiling the potatoes releases the potato starch, which combines with the milk fat and egg whites to create a wonderfully creamy, velvety consistency β real comfort food for the cold season! π
πΏ My recipe:
π©π»βπ³ Preparation:
1οΈβ£ Finely grate the garlic, mix with a little oil and brush the baking dish with it.
2οΈβ£ Slice the potatoes into thin slices.
3οΈβ£ Put the milk, cream, salt & nutmeg in a saucepan, add the potatoes and bring to the boil.
4οΈβ£ Simmer gently for 2β3 minutes until the mixture becomes creamy.
5οΈβ£ Pour everything into the prepared dish and sprinkle with cheese.
6οΈβ£ Bake in the oven at 160Β°C (convection) for about 50β60 minutes until golden brown.
A classic that always turns out well and simply makes you happy.
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Tender Goulash Stew π²
π Recipe to Save & Cook Later
Hey Foodiesπ
This quick & easy goulash stew tastes wonderfully spicy, is absolutely foolproof, and just makes you happy on cold days!π₯°
β¨ Ingredients (for 4β6 servings)
β€οΈ 1 kg beef goulash (from the butcher)
β€οΈ 3 large onions, diced
β€οΈ 3 cloves of garlic, chopped
β€οΈ 1 tbsp tomato paste
β€οΈ 1.2 l beef broth
β€οΈ 3 bay leaves
β€οΈ 1 kg small potatoes, peeled & halved
β€οΈ 4 carrots, peeled & sliced into 1 cm slices
β€οΈ 2 tsp sweet paprika
β€οΈ 1 tsp hot paprika or chili
β€οΈ 1 tsp thyme
β€οΈ Salt & pepper
β€οΈ Oil for frying
β€οΈ Optional: fresh parsley for serving
π©π»βπ³ Preparation
1οΈβ£ Heat oil in a large pot and fry the beef goulash until it gets a color. Remove it.
2οΈβ£ SautΓ© the onions for 2 minutes and briefly fry the garlic.
3οΈβ£ Stir in the tomato paste and lightly roast it.
4οΈβ£ Add the meat back to the pot and mix well.
5οΈβ£ Deglaze with beef broth, add the bay leaves and simmer covered for about 90 minutes.
6οΈβ£ Add the carrots, potatoes & spices. Simmer again covered for 30β40 minutes until the potatoes are soft.
7οΈβ£ Sprinkle with fresh parsley & serve hot.
π‘ Tip: If there's not enough liquid left, just add some beef stock.
β¨ Hearty, aromatic & perfect for cozy evenings! π
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Hey Foodies
This quick & easy goulash stew tastes wonderfully spicy, is absolutely foolproof, and just makes you happy on cold days!
π©π»βπ³ Preparation
1οΈβ£ Heat oil in a large pot and fry the beef goulash until it gets a color. Remove it.
2οΈβ£ SautΓ© the onions for 2 minutes and briefly fry the garlic.
3οΈβ£ Stir in the tomato paste and lightly roast it.
4οΈβ£ Add the meat back to the pot and mix well.
5οΈβ£ Deglaze with beef broth, add the bay leaves and simmer covered for about 90 minutes.
6οΈβ£ Add the carrots, potatoes & spices. Simmer again covered for 30β40 minutes until the potatoes are soft.
7οΈβ£ Sprinkle with fresh parsley & serve hot.
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Potato-Minced Meat Casserole π₯π₯
π Recipe to Save & Cook Later
Hey Foodiesπ
This potato-minced meat casserole is a true classic β hearty, creamy & incredibly delicious!
Perfect for the whole family and always a delightπ€€ β¨
π₯£ Ingredients (for 4 servings)
β€οΈ 1.2 kg firm-cooking potatoes
β€οΈ 200 g grated cheese
π For the minced meat:
β€οΈ 500 g minced beef
β€οΈ 2 tbsp oil
β€οΈ 1 onion
β€οΈ 2 garlic cloves
β€οΈ 3 tbsp tomato paste
β€οΈ 200 ml vegetable broth
π For the BΓ©chamel sauce:
β€οΈ 2 tbsp butter
β€οΈ 1 tbsp flour
β€οΈ 300 g cream
β€οΈ 300 ml milk
β€οΈ Salt, pepper, sweet paprika, nutmeg
π©π»βπ³ Preparation
1οΈβ£ Peel the potatoes, slice them and pre-cook them in salted water for 5 minutes.
2οΈβ£ Minced meat: Dice the onions, chop the garlic, and fry the minced meat in oil. Add the onions and garlic.
3οΈβ£ Stir in the tomato paste, fry briefly and deglaze with vegetable broth. Season with salt, pepper and paprika.
4οΈβ£ BΓ©chamel sauce: Melt the butter, stir in the flour, sautΓ© briefly. Add milk and cream slowly, refine with spices and simmer for 3 minutes.
5οΈβ£ Layer the potatoes, minced meat, BΓ©chamel sauce and cheese alternately in a casserole dish.
6οΈβ£ Bake in the oven at 180Β°C (upper/lower heat) for 25β30 minutes until golden brown.
β¨ Tip: Serve with a fresh salad β perfect for cozy evenings! saladπ
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Hey Foodies
This potato-minced meat casserole is a true classic β hearty, creamy & incredibly delicious!
Perfect for the whole family and always a delight
π₯£ Ingredients (for 4 servings)
π©π»βπ³ Preparation
1οΈβ£ Peel the potatoes, slice them and pre-cook them in salted water for 5 minutes.
2οΈβ£ Minced meat: Dice the onions, chop the garlic, and fry the minced meat in oil. Add the onions and garlic.
3οΈβ£ Stir in the tomato paste, fry briefly and deglaze with vegetable broth. Season with salt, pepper and paprika.
4οΈβ£ BΓ©chamel sauce: Melt the butter, stir in the flour, sautΓ© briefly. Add milk and cream slowly, refine with spices and simmer for 3 minutes.
5οΈβ£ Layer the potatoes, minced meat, BΓ©chamel sauce and cheese alternately in a casserole dish.
6οΈβ£ Bake in the oven at 180Β°C (upper/lower heat) for 25β30 minutes until golden brown.
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π
π₯ Juicy oven kebabs with aromatic Hasselback potatoes
π π β¨
These oven kebabs with aromatic Hasselback potatoes are real soul food from the oven!π«
Everything bakes together β the kebabs become wonderfully juicy, the potatoes crispy and spicy, and the smell? Simply heavenly!π€€ π₯</i>
π₯© Ingredients (for 4 portions)
For the kebabs:
β€οΈ 50 g breadcrumbs
β€οΈ 100 ml milk
β€οΈ 700 g minced beef
β€οΈ 1 large onion (finely chopped)
β€οΈ 1 handful of parsley (chopped)
β€οΈ 2 tbsp Ajvar (mild)
β€οΈ 1 tsp olive oil
β€οΈ Β½ tsp chilli flakes
β€οΈ Β½ tsp caraway
β€οΈ 1β2 tsp salt
β€οΈ ΒΌ tsp cinnamon
β€οΈ Β½ tsp cumin
β€οΈ Β½ tsp pepper
For the potatoes:
β€οΈ 1 kg firm-cooking potatoes
β€οΈ 50 g soft butter
β€οΈ 1 clove of garlic (chopped)
β€οΈ 1 tbsp parsley (chopped)
β€οΈ 2 tbsp salt
β€οΈ 1 tbsp sweet paprika
π©π»βπ³ Preparation
1οΈβ£ Preparation:
Preheat the oven to 200 Β°C top-/bottom heat (or 180 Β°C convection heat)
2οΈβ£ Kebabs:
Soak the breadcrumbs in milk.
Add the minced beef, onion, parsley, Ajvar, spices & oil and knead well.
Form elongated kebabs β about as large as the potatoes.
3οΈβ£ Potatoes:
Wash the potatoes and cut them into fan shapes (don't cut all the way through).
Stir the butter with garlic, parsley, salt & paprika and spread it over the potatoes β also put some in the gaps.
4οΈβ£ Put everything in the dish:
Alternately place the kebabs and potatoes in a large baking dish.
Distribute the cherry tomatoes in between. π
5οΈβ£ Sauce:
Stir the Ajvar with hot water and pour it evenly over everything.
6οΈβ£ Bake:
Cover with aluminium foil or a lid and bake for 35 minutes.
Then remove the foil and bake for another 20β25 minutes until the potatoes are golden brown and everything is aromatic.
β¨ Tip:
It goes perfectly with a garlic-yogurt dip π₯£ or a fresh salad salad π₯β simply delicious! π
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These oven kebabs with aromatic Hasselback potatoes are real soul food from the oven!
Everything bakes together β the kebabs become wonderfully juicy, the potatoes crispy and spicy, and the smell? Simply heavenly!
π₯© Ingredients (for 4 portions)
For the kebabs:
For the potatoes:
π©π»βπ³ Preparation
1οΈβ£ Preparation:
Preheat the oven to 200 Β°C top-/bottom heat (or 180 Β°C convection heat)
2οΈβ£ Kebabs:
Soak the breadcrumbs in milk.
Add the minced beef, onion, parsley, Ajvar, spices & oil and knead well.
Form elongated kebabs β about as large as the potatoes.
3οΈβ£ Potatoes:
Wash the potatoes and cut them into fan shapes (don't cut all the way through).
Stir the butter with garlic, parsley, salt & paprika and spread it over the potatoes β also put some in the gaps.
4οΈβ£ Put everything in the dish:
Alternately place the kebabs and potatoes in a large baking dish.
Distribute the cherry tomatoes in between. π
5οΈβ£ Sauce:
Stir the Ajvar with hot water and pour it evenly over everything.
6οΈβ£ Bake:
Cover with aluminium foil or a lid and bake for 35 minutes.
Then remove the foil and bake for another 20β25 minutes until the potatoes are golden brown and everything is aromatic.
It goes perfectly with a garlic-yogurt dip π₯£ or a fresh salad salad π₯β simply delicious! π
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Crispy Potato Pancakes π₯π§
These golden potato pancakes are crispy on the outside, soft and cheesy on the insideπ
Ingredients:
β€οΈ Potatoes
β€οΈ Mushrooms
β€οΈ Spinach
β€οΈ Cornstarch
β€οΈ Seasonings (salt, pepper, etc.)
β€οΈ Mozzarella
1οΈβ£ Step 1: Boil the potatoes until tender, mash them, and mix in salt, pepper, and cornstarch. Shape the mixture into small balls.
2οΈβ£ Step 2: SautΓ© mushrooms and spinach with your favorite seasonings.
3οΈβ£ Step 3: Flatten each potato ball, add the mushroom-spinach filling and a piece of mozzarella in the center, then seal it back into a pancake shape.
4οΈβ£ Step 4: Pan-fry the pancakes in a bit of oil until both sides are beautifully golden and crispy.
And voilΓ ! Youβve got delicious, crispy, cheesy pancakesπ€©
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These golden potato pancakes are crispy on the outside, soft and cheesy on the inside
Ingredients:
1οΈβ£ Step 1: Boil the potatoes until tender, mash them, and mix in salt, pepper, and cornstarch. Shape the mixture into small balls.
2οΈβ£ Step 2: SautΓ© mushrooms and spinach with your favorite seasonings.
3οΈβ£ Step 3: Flatten each potato ball, add the mushroom-spinach filling and a piece of mozzarella in the center, then seal it back into a pancake shape.
4οΈβ£ Step 4: Pan-fry the pancakes in a bit of oil until both sides are beautifully golden and crispy.
And voilΓ ! Youβve got delicious, crispy, cheesy pancakes
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βοΈ YOUR BODY IS CLOGGED WITH "ZOMBIE CELLS" π
Modern medicine calls it "aging," but Lunos, a Tibetan monk, calls it cellular decay. When you sit all day, dead cells stick to your vascular walls like rust, poisoning your blood and slowing your heart.
He discovered a 2-minute "Vascular Flush" that forces your body to purge these toxic cells and restart your metabolism.
The 5-Day Protocol Transformation:
π Day 1: Tinnitus (ear ringing) fades and joint stiffness disappears.
π Day 3: Blood pressure stabilizes; mental fog clears up.
π Day 5: Massive metabolic shiftβstubborn fat begins to melt, and skin regains its glow.
Stop treating symptoms. Start fixing the foundation. Access the Forbidden Health archives before the link expires:
β‘οΈ [JOIN FORBIDDEN HEALTH]
Modern medicine calls it "aging," but Lunos, a Tibetan monk, calls it cellular decay. When you sit all day, dead cells stick to your vascular walls like rust, poisoning your blood and slowing your heart.
He discovered a 2-minute "Vascular Flush" that forces your body to purge these toxic cells and restart your metabolism.
The 5-Day Protocol Transformation:
π Day 1: Tinnitus (ear ringing) fades and joint stiffness disappears.
π Day 3: Blood pressure stabilizes; mental fog clears up.
π Day 5: Massive metabolic shiftβstubborn fat begins to melt, and skin regains its glow.
Stop treating symptoms. Start fixing the foundation. Access the Forbidden Health archives before the link expires:
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π₯¦π₯ One Pot Creamy Orzo Pasta with Vegetables
π Quick, easy & sooo delicious!π
Hey Foodiesβ€οΈ
If you love creamy pasta with an extra portion of veggies, then this one pot orzo dish is just your thing!π
Everything is cooked in one pot β super creamy, filling & perfect for a quick dinner β¨
π½ Ingredients for 2β3 servings:
β€οΈ 3 carrots
β€οΈ Β½ broccoli
β€οΈ 2 garlic cloves
β€οΈ 250 g orzo (kritharaki)
β€οΈ 200 g heavy cream
β€οΈ 450 ml vegetable broth
β€οΈ 1 tbsp butter
β€οΈ 150 g grated cheddar
β€οΈ salt, pepper & sweet paprika
π©π»βπ³ Preparation:
1οΈβ£ Peel carrots & dice finely. Cut broccoli into small florets, finely chop garlic.
2οΈβ£ Melt butter in a large pot, sautΓ© carrots. Briefly sautΓ© garlic.
3οΈβ£ Add orzo & toast briefly.
4οΈβ£ Deglaze with vegetable broth & cream, season & simmer for about 8 minutes, stirring occasionally.
5οΈβ£ Add broccoli & cook for another 5 minutes.
6οΈβ£ Stir in cheddar, let it get creamy & serve immediately π
β¨ Tip: If you like it extra creamy, add a small splash of cream or some parmesan at the end! π
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Hey Foodies
If you love creamy pasta with an extra portion of veggies, then this one pot orzo dish is just your thing!
Everything is cooked in one pot β super creamy, filling & perfect for a quick dinner β¨
π©π»βπ³ Preparation:
1οΈβ£ Peel carrots & dice finely. Cut broccoli into small florets, finely chop garlic.
2οΈβ£ Melt butter in a large pot, sautΓ© carrots. Briefly sautΓ© garlic.
3οΈβ£ Add orzo & toast briefly.
4οΈβ£ Deglaze with vegetable broth & cream, season & simmer for about 8 minutes, stirring occasionally.
5οΈβ£ Add broccoli & cook for another 5 minutes.
6οΈβ£ Stir in cheddar, let it get creamy & serve immediately π
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Braided Chocolate PoΔaΓ§a π₯―π«
π Recipe to save & bake later
Hey Foodiesπ
These ΓrgΓΌ PoΔaΓ§a are fluffy, soft & simply irresistible!
With a fine chocolate filling and a golden brown crust β perfect for breakfast or as a sweet snackπ β¨
π₯£ Ingredients
π For the dough:
β€οΈ 1 cup of lukewarm milk
β€οΈ 1 cup of lukewarm water
β€οΈ Β½ cup of oil
β€οΈ 1 egg white (eggyolk for brushing)
β€οΈ 1 packet of instant yeast
β€οΈ 1 tsp of salt
β€οΈ 3 tbsp of sugar
β€οΈ 4Β½ β 5 cups of flour
β€οΈ 1 tbsp of butter (after the first kneading)
π For the filling:
β€οΈ Breakfast chocolate or nut-nougat cream
π©π»βπ³ Preparation
1οΈβ£ Lightly warm the milk & water. Mix all ingredients (except flour & butter).
2οΈβ£ Gradually add flour β first 4 cups, then as needed until a soft dough is formed.
3οΈβ£ Let rest for 10 minutes, knead in the butter & let the dough rise.
4οΈβ£ After rising, form 15 equally sized pieces.
5οΈβ£ Roll each piece with a little flour into a circle (about the size of a plate), add filling in the middle & braid or roll as in the video.
6οΈβ£ Mix egg yolk with 1 tsp of oil & 1 tsp of milk, brush the PoΔaΓ§a with it.
7οΈβ£ Bake at 180 Β°C top/bottom heat, until they are golden brown.
β¨ Tip: They taste simply amazing fresh out of the oven! π€ π₯³
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π Recipe to save & bake later
Hey Foodies
These ΓrgΓΌ PoΔaΓ§a are fluffy, soft & simply irresistible!
With a fine chocolate filling and a golden brown crust β perfect for breakfast or as a sweet snack
π₯£ Ingredients
π©π»βπ³ Preparation
1οΈβ£ Lightly warm the milk & water. Mix all ingredients (except flour & butter).
2οΈβ£ Gradually add flour β first 4 cups, then as needed until a soft dough is formed.
3οΈβ£ Let rest for 10 minutes, knead in the butter & let the dough rise.
4οΈβ£ After rising, form 15 equally sized pieces.
5οΈβ£ Roll each piece with a little flour into a circle (about the size of a plate), add filling in the middle & braid or roll as in the video.
6οΈβ£ Mix egg yolk with 1 tsp of oil & 1 tsp of milk, brush the PoΔaΓ§a with it.
7οΈβ£ Bake at 180 Β°C top/bottom heat, until they are golden brown.
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