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Iām using Vanilla Matcha to make these frozen strawberry clusters
The white chocolate + matcha combo is seriously next-level!š
Ingredients
ā¤ļø 1Ā½ cups strawberries (250-300gr)
ā¤ļø 1 cup plain yogurt (250gr)
ā¤ļø 1 tbsp vanilla extract
ā¤ļø 1 tbsp honey
ā¤ļø 2 cups chopped white chocolate (180gr x 2)
ā¤ļø 2 tsp MatchaFlix Vanilla Matcha
ā¤ļø Goji berries or coconut flakes on topping
Instructions
1ļøā£ Mix strawberries, yogurt, vanilla & honey.
2ļøā£ Scoop into rounds, freeze 4ā5 hours.
3ļøā£ Melt white chocolate, stir in MatchaFlix Vanilla Matcha, dip clusters.
4ļøā£ Top with goji berries or coconut flakes, freeze overnight.
5ļøā£ Enjoy!š
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The white chocolate + matcha combo is seriously next-level!
Ingredients
Instructions
1ļøā£ Mix strawberries, yogurt, vanilla & honey.
2ļøā£ Scoop into rounds, freeze 4ā5 hours.
3ļøā£ Melt white chocolate, stir in MatchaFlix Vanilla Matcha, dip clusters.
4ļøā£ Top with goji berries or coconut flakes, freeze overnight.
5ļøā£ Enjoy!
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Creamy Tomato Beef Pasta in One-Pan
The creamiest tomato beef pasta made all in one pan! Flavorful & done in under 20 minutes šāāļøš
Ingredients:
ā¤ļø 150ā200 g tagliatelle pasta
ā¤ļø 200 g ground beef
ā¤ļø 100 g cherry tomatoes
ā¤ļø 1 medium red onion (sliced)
ā¤ļø 100 g mushrooms (sliced)
ā¤ļø 3 tbsp tomato sauce
ā¤ļø 2 tsp pepper paste
ā¤ļø 60 g butter
ā¤ļø 4ā5 garlic cloves, chopped
ā¤ļø 1 vegetable broth cube
ā¤ļø 500 ml hot water (or enough to cover)
ā¤ļø 100 ml soya cream (or heavy cream)
Seasoning:
ā¤ļø Ā½ tsp salt
ā¤ļø Ā½ tsp black pepper
ā¤ļø 1 tbsp paprika
ā¤ļø 1 tsp coriander powder
ā¤ļø 1 tsp dried basil
ā¤ļø 1 tsp oregano
Topping : Parsley and Parmesan
Instructions:
ā In one pan, add tagliatelle, cherry tomatoes, red onion, mushrooms, and ground beef.
ā Add tomato sauce, pepper paste, butter, garlic, and the vegetable broth cube.
ā Pour in hot water until all ingredients are covered.
ā Add soya cream, then all seasonings ā salt, pepper, paprika, coriander, basil & oregano.
ā Cover and let it cook for 10ā12 minutes, stirring occasionally, until creamy and thick.
ā Serve hot & enjoy the ultimate cozy pasta bowlāØ
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The creamiest tomato beef pasta made all in one pan! Flavorful & done in under 20 minutes šāāļøš
Ingredients:
Seasoning:
Topping : Parsley and Parmesan
Instructions:
ā In one pan, add tagliatelle, cherry tomatoes, red onion, mushrooms, and ground beef.
ā Add tomato sauce, pepper paste, butter, garlic, and the vegetable broth cube.
ā Pour in hot water until all ingredients are covered.
ā Add soya cream, then all seasonings ā salt, pepper, paprika, coriander, basil & oregano.
ā Cover and let it cook for 10ā12 minutes, stirring occasionally, until creamy and thick.
ā Serve hot & enjoy the ultimate cozy pasta bowl
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Crispy Chicken Burger Folded Wrap
A crunchy chicken wrap with creamy sauce and melted cheddar, everything you love in one bite!
Ingredients:
ā¤ļø 500 g of chicken
ā¤ļø Cornflakes
ā¤ļø 2 eggs
ā¤ļø 1 tbsp Sriracha
ā¤ļø Cheddar cheese
ā¤ļø Wrap bread (tortilla)
ā¤ļø Lettuce
Seasoning:
ā¤ļø Paprika
ā¤ļø Turmeric
ā¤ļø Salt & pepper
ā¤ļø Cumin
Wrap Sauce:
ā¤ļø 3 tbsp mayo
ā¤ļø 2 tbsp pickle juice
ā¤ļø 1 tbsp yogurt
ā¤ļø 1 tbsp garlic powder
ā¤ļø Ā½ tsp salt
ā¤ļø 1 tsp parsley powder
ā¤ļø 30 g pickles (finely chopped)
Chicken Sauce:
ā¤ļø 3 garlic cloves, finely chopped
ā¤ļø 2 tbsp honey
ā¤ļø Sriracha or chili oil
ā¤ļø 1ā2 tbsp water
Instructions:
ā Cut the chicken breast into thin, rectangular tenders.
ā Season the chicken with paprika, turmeric, salt, pepper, and cumin.
ā Coat the chicken: In one bowl, whisk 2 eggs with 1 tbsp Sriracha. In another bowl, place crushed cornflakes. Dip each chicken piece first into the egg mixture, then coat thoroughly with the cornflakes.
ā Air fry the chicken for 20 minutes until golden and crispy.
ā Meanwhile, prepare the wrap sauce by mixing all the ingredients together.
ā Use 3 tbsp of that sauce + olive oil to make your salad dressing and toss it with the lettuce.
ā Prepare the sweet spicy chicken sauce by heating garlic, honey, Sriracha (or chili oil), and a bit of water.
ā Once the chicken is cooked, coat it with the sweet sauce.
ā Take a wrap bread and cut it from the center down to the edge, creating 4 sections.
ā Add in this order: salad ā chicken ā wrap sauce ā cheddar cheese.
ā« Fold from the bottom to the top, then to the right, then up again (the classic folded wrap method).
ā¬ Toast in a non-stick pan with a bit of butter until crispy and golden on both sides.
EnjoyāØ
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A crunchy chicken wrap with creamy sauce and melted cheddar, everything you love in one bite!
Ingredients:
Seasoning:
Wrap Sauce:
Chicken Sauce:
Instructions:
ā Cut the chicken breast into thin, rectangular tenders.
ā Season the chicken with paprika, turmeric, salt, pepper, and cumin.
ā Coat the chicken: In one bowl, whisk 2 eggs with 1 tbsp Sriracha. In another bowl, place crushed cornflakes. Dip each chicken piece first into the egg mixture, then coat thoroughly with the cornflakes.
ā Air fry the chicken for 20 minutes until golden and crispy.
ā Meanwhile, prepare the wrap sauce by mixing all the ingredients together.
ā Use 3 tbsp of that sauce + olive oil to make your salad dressing and toss it with the lettuce.
ā Prepare the sweet spicy chicken sauce by heating garlic, honey, Sriracha (or chili oil), and a bit of water.
ā Once the chicken is cooked, coat it with the sweet sauce.
ā Take a wrap bread and cut it from the center down to the edge, creating 4 sections.
ā Add in this order: salad ā chicken ā wrap sauce ā cheddar cheese.
ā« Fold from the bottom to the top, then to the right, then up again (the classic folded wrap method).
ā¬ Toast in a non-stick pan with a bit of butter until crispy and golden on both sides.
Enjoy
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HOT HONEY GARLIC TENDERS
Crispy, spicy, sweet and so easy to make! Theyāre oven baked and healthier than your usual tenders!šÆ š§
Ingredients:
For the seasoning:
ā¤ļø 2 tsp smoked paprika
ā¤ļø 2tsp garlic powder
ā¤ļø 1 tsp onion powder
ā¤ļø Ā½ tsp salt
ā¤ļø Ā½ tsp black pepper
For the chicken marinade:
ā¤ļø 2 eggs
ā¤ļø 1 tbsp sriracha
For coating:
ā¤ļø 60g crushed cornflakes
For the hot honey garlic sauce:
ā¤ļø 1 tbsp butter
ā¤ļø 4 garlic cloves (minced)
ā¤ļø 1 tbsp soy sauce
ā¤ļø 1 tbsp smoked paprika
ā¤ļø 1 tbsp honey
ā¤ļø 4 tbsp sriracha (adjust to taste)
ā¤ļø 2ā3 tbsp water
For the cheesy dip (optional but delicious!):
ā¤ļø Soy cream (or heavy cream)
ā¤ļø Gouda cheese
ā¤ļø Salt to taste
ā¤ļø Dried parsley
š Instructions
1ļøā£ Preheat oven to 200Ā°C (392Ā°F).
2ļøā£ Season chicken with the spice mix.
3ļøā£ In a bowl, whisk eggs + sriracha.
4ļøā£ Dip chicken into the egg mix, then coat with crushed cornflakes.
5ļøā£ Bake on a tray for 20ā25 min
6ļøā£ Meanwhile, make the sauce: Melt butter, sautĆ© garlic, then add soy sauce, paprika, honey, sriracha & water. Let it simmer until slightly thick.
7ļøā£ Toss the crispy tenders in the hot honey garlic sauce.
8ļøā£ For the dip, melt gouda with soy cream, add salt and parsley, mix until creamy.
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Crispy, spicy, sweet and so easy to make! Theyāre oven baked and healthier than your usual tenders!
Ingredients:
For the seasoning:
For the chicken marinade:
For coating:
For the hot honey garlic sauce:
For the cheesy dip (optional but delicious!):
1ļøā£ Preheat oven to 200Ā°C (392Ā°F).
2ļøā£ Season chicken with the spice mix.
3ļøā£ In a bowl, whisk eggs + sriracha.
4ļøā£ Dip chicken into the egg mix, then coat with crushed cornflakes.
5ļøā£ Bake on a tray for 20ā25 min
6ļøā£ Meanwhile, make the sauce: Melt butter, sautĆ© garlic, then add soy sauce, paprika, honey, sriracha & water. Let it simmer until slightly thick.
7ļøā£ Toss the crispy tenders in the hot honey garlic sauce.
8ļøā£ For the dip, melt gouda with soy cream, add salt and parsley, mix until creamy.
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BBQ HONEY GARLIC CHICKEN SLIDERS šš„
Juicy, crispy chicken tossed in a sticky sweet & savory sauce, paired with creamy coleslaw and soft buns ā the perfect bite-sized comfort food!
Ingredients:
For the chicken marinade:
ā¤ļø 500 g chicken breast
ā¤ļø 150 ml buttermilk (or 2 tbsp yogurt + 75 ml milk)
ā¤ļø 1 egg
ā¤ļø 2 tbsp soy sauce
ā¤ļø 1 tbsp garlic powder
ā¤ļø 1 tbsp onion powder
ā¤ļø 1 tbsp paprika
ā¤ļø 1 tbsp chili powder
ā¤ļø 1 tbsp cumin
ā¤ļø 1 tsp salt
ā¤ļø 1 tsp black pepper
For coating:
ā¤ļø 250 g flour
ā¤ļø Same seasoning as marinade
For frying:
ā¤ļø Oil for frying
For the hot honey garlic BBQ sauce:
ā¤ļø 1 tbsp butter
ā¤ļø 2 tbsp honey
ā¤ļø 2ā3 garlic cloves (minced)
ā¤ļø 3 tbsp barbecue sauce
For assembly:
ā¤ļø 6 slider buns
ā¤ļø 200 g coleslaw mix (cabbage & carrots)
ā¤ļø Ranch dressing
ā¤ļø Pickled jalapeƱos
š Instructions
1ļøā£ Slice chicken into thin rectangular pieces and mix with buttermilk, egg, soy sauce, and seasonings. Cover and let marinate.
2ļøā£ Coat the chicken in seasoned flour, dip back into the marinade, then coat again in flour.
3ļøā£ Fry in hot oil until golden and fully cooked.
4ļøā£ Make the sauce: melt butter, add garlic, honey, and BBQ sauce. Simmer on low heat for 1ā2 minutes.
5ļøā£ Prepare the coleslaw by mixing cabbage and carrots with ranch dressing until evenly coated.
6ļøā£ Assemble the sliders: spread ranch dressing on the bottom bun, add coleslaw, top with chicken coated in sauce, then add jalapeƱos.
7ļøā£ Drizzle with extra dressing, close the buns, and serve.
Enjoyš
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Juicy, crispy chicken tossed in a sticky sweet & savory sauce, paired with creamy coleslaw and soft buns ā the perfect bite-sized comfort food!
Ingredients:
For the chicken marinade:
For coating:
For frying:
For the hot honey garlic BBQ sauce:
For assembly:
1ļøā£ Slice chicken into thin rectangular pieces and mix with buttermilk, egg, soy sauce, and seasonings. Cover and let marinate.
2ļøā£ Coat the chicken in seasoned flour, dip back into the marinade, then coat again in flour.
3ļøā£ Fry in hot oil until golden and fully cooked.
4ļøā£ Make the sauce: melt butter, add garlic, honey, and BBQ sauce. Simmer on low heat for 1ā2 minutes.
5ļøā£ Prepare the coleslaw by mixing cabbage and carrots with ranch dressing until evenly coated.
6ļøā£ Assemble the sliders: spread ranch dressing on the bottom bun, add coleslaw, top with chicken coated in sauce, then add jalapeƱos.
7ļøā£ Drizzle with extra dressing, close the buns, and serve.
Enjoy
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CRISPY CREAMY CHICKEN BREAD ROLLS š„ŖāØ
Golden, crunchy on the outside and rich, cheesy on the inside ā these rolls are the perfect snack or appetizer, and great for making ahead!
Ingredients (for 20ā25 rolls):
For the filling:
ā¤ļø 500 g chicken breast
ā¤ļø 1 tbsp vegetable oil
ā¤ļø 1 tsp paprika
ā¤ļø 1 tsp Cajun seasoning
ā¤ļø 1 tsp garlic powder
ā¤ļø Salt to taste
ā¤ļø Black pepper to taste
ā¤ļø 1 green pepper (chopped)
ā¤ļø 1 red pepper (chopped)
ā¤ļø 1 red onion (diced)
ā¤ļø 100 ml heavy cream (or soy cream)
ā¤ļø 1 tbsp cream cheese
ā¤ļø 80 g shredded mozzarella
For the rolls:
ā¤ļø 20ā25 white bread slices (crusts removed)
ā¤ļø 2 eggs (beaten)
ā¤ļø 150 g panko or breadcrumbs
For sealing:
ā¤ļø Flour + water (to make a thick paste)
For frying:
ā¤ļø Oil for frying
š Instructions
1ļøā£ Cook the chicken: Heat oil in a pan, add chopped chicken, and cook until no longer pink. Season with paprika, Cajun seasoning, garlic powder, salt, and pepper.
2ļøā£ Add vegetables: Stir in the chopped peppers and onion, cook for a few minutes until softened.
3ļøā£ Make it creamy: Add the cream and cream cheese, mix well until smooth and creamy.
4ļøā£ Add cheese: Remove from heat, add mozzarella, and stir until melted. Let the mixture cool slightly.
5ļøā£ Prepare the bread: Flatten each slice with a rolling pin and remove the crusts.
6ļøā£ Assemble: Spread a little flour paste around the edges, add a spoonful of filling in the center, fold into a semi-circle, and seal the edges with a fork.
7ļøā£ Coat: Dip each roll into beaten eggs, then coat with breadcrumbs.
8ļøā£ Fry: Heat oil over medium heat and fry until golden brown and crispy.
9ļøā£ Serve warm and enjoy!
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Golden, crunchy on the outside and rich, cheesy on the inside ā these rolls are the perfect snack or appetizer, and great for making ahead!
Ingredients (for 20ā25 rolls):
For the filling:
For the rolls:
For sealing:
For frying:
1ļøā£ Cook the chicken: Heat oil in a pan, add chopped chicken, and cook until no longer pink. Season with paprika, Cajun seasoning, garlic powder, salt, and pepper.
2ļøā£ Add vegetables: Stir in the chopped peppers and onion, cook for a few minutes until softened.
3ļøā£ Make it creamy: Add the cream and cream cheese, mix well until smooth and creamy.
4ļøā£ Add cheese: Remove from heat, add mozzarella, and stir until melted. Let the mixture cool slightly.
5ļøā£ Prepare the bread: Flatten each slice with a rolling pin and remove the crusts.
6ļøā£ Assemble: Spread a little flour paste around the edges, add a spoonful of filling in the center, fold into a semi-circle, and seal the edges with a fork.
7ļøā£ Coat: Dip each roll into beaten eggs, then coat with breadcrumbs.
8ļøā£ Fry: Heat oil over medium heat and fry until golden brown and crispy.
9ļøā£ Serve warm and enjoy!
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CRISPY ONION RINGS š§
āØ
Golden, crunchy on the outside and perfectly tender inside ā these homemade onion rings are super easy and incredibly satisfying!
Ingredients:
For the onion rings:
ā¤ļø 2 large onions
ā¤ļø 1 cup flour (130ā150 g)
ā¤ļø 1 tbsp cornstarch
ā¤ļø 250 ml cold sparkling water
ā¤ļø 1 tbsp paprika
ā¤ļø 1 tbsp onion powder
ā¤ļø 1 tbsp garlic powder
ā¤ļø 1 tbsp chili powder
ā¤ļø Salt & black pepper (to taste)
ā¤ļø Breadcrumbs or panko
ā¤ļø 1 tbsp dried parsley
ā¤ļø Extra crispy fried onions (optional, for added flavor)
For frying:
ā¤ļø Oil for frying
For the dipping sauce:
ā¤ļø 2 tbsp mayonnaise
ā¤ļø 1 tsp sriracha
ā¤ļø 1 tsp garlic powder
ā¤ļø 1 tsp onion powder
ā¤ļø Salt & black pepper (to taste)
ā¤ļø 1 tsp dried parsley
ā¤ļø A squeeze of lemon juice
š Instructions
1ļøā£ Slice onions into rings and separate them.
2ļøā£ In a bowl, mix flour, cornstarch, and all the seasonings.
3ļøā£ Add cold sparkling water and whisk until you get a smooth batter.
4ļøā£ In a separate bowl, mix breadcrumbs with parsley, a bit of garlic powder, salt, and optional crispy onions.
5ļøā£ Dip each onion ring into dry flour, then into the batter, and finally coat with breadcrumbs.
6ļøā£ Fry in hot oil until golden and crispy.
7ļøā£ Alternatively, cook in an air fryer until crisp and golden.
8ļøā£ Mix all sauce ingredients until smooth.
9ļøā£ Serve hot with the dipping sauce. Enjoyš
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Golden, crunchy on the outside and perfectly tender inside ā these homemade onion rings are super easy and incredibly satisfying!
Ingredients:
For the onion rings:
For frying:
For the dipping sauce:
1ļøā£ Slice onions into rings and separate them.
2ļøā£ In a bowl, mix flour, cornstarch, and all the seasonings.
3ļøā£ Add cold sparkling water and whisk until you get a smooth batter.
4ļøā£ In a separate bowl, mix breadcrumbs with parsley, a bit of garlic powder, salt, and optional crispy onions.
5ļøā£ Dip each onion ring into dry flour, then into the batter, and finally coat with breadcrumbs.
6ļøā£ Fry in hot oil until golden and crispy.
7ļøā£ Alternatively, cook in an air fryer until crisp and golden.
8ļøā£ Mix all sauce ingredients until smooth.
9ļøā£ Serve hot with the dipping sauce. Enjoy
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āļø MY DOCTOR SAID IāD BE IN A WHEELCHAIR. HE LIED.
Injections did nothing for my bone-on-bone knee pain. Then a retired therapist gave me a simple, 3-ingredient homemade ointment. He said my cartilage wasn't dead ā it was starving.
I rubbed it on before bed. The next morning, 80% of the sharp pain was completely gone.
I found this exact formula on Lost Remedies. They leak real recovery methods that clinics hide:
ā The 3-ingredient cartilage ointment... (Read the recipe)
ā Stop lower back pain while you sleep... (Read)
Save the recipe right now: š
https://t.me/+UJYlW-n2S3diYzVi
Injections did nothing for my bone-on-bone knee pain. Then a retired therapist gave me a simple, 3-ingredient homemade ointment. He said my cartilage wasn't dead ā it was starving.
I rubbed it on before bed. The next morning, 80% of the sharp pain was completely gone.
I found this exact formula on Lost Remedies. They leak real recovery methods that clinics hide:
ā The 3-ingredient cartilage ointment... (Read the recipe)
ā Stop lower back pain while you sleep... (Read)
Save the recipe right now: š
https://t.me/+UJYlW-n2S3diYzVi
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SMASH BURGER TACOS š®š„
Crispy, juicy, and cheesy ā this fun twist on tacos is packed with flavor and perfect for a quick, satisfying meal!
Ingredients:
For the tacos:
ā¤ļø 700 g ground beef
ā¤ļø 8ā10 small tortillas
ā¤ļø 10 slices cheddar cheese
ā¤ļø 1 cup chopped lettuce
ā¤ļø Salt & black pepper (to taste)
ā¤ļø Caramelized onions
For the sauce:
ā¤ļø 3 tbsp mayonnaise
ā¤ļø 2 tbsp ketchup
ā¤ļø 1 tbsp Dijon mustard
ā¤ļø 2 tbsp pickle juice or rice vinegar
ā¤ļø 1ā2 tbsp caramelized onions
ā¤ļø 1 tbsp paprika
ā¤ļø 1 tbsp chili powder
ā¤ļø 1 tsp black pepper
ā¤ļø 1 tbsp garlic powder
ā¤ļø Salt to taste
For cooking:
ā¤ļø Oil for frying
š Instructions
1ļøā£ Divide the ground beef into small balls and place each onto a tortilla, then press to flatten evenly.
2ļøā£ Season with salt and black pepper.
3ļøā£ Heat oil in a pan over medium-high heat. Place the tacos beef-side down and cook until crispy.
4ļøā£ Flip, then add a slice of cheddar cheese on top and cook until melted.
5ļøā£ In a bowl, mix all sauce ingredients until smooth.
6ļøā£ Add sauce, lettuce, and caramelized onions to each taco.
7ļøā£ Fold, serve warm, and enjoy! š®āØ
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Crispy, juicy, and cheesy ā this fun twist on tacos is packed with flavor and perfect for a quick, satisfying meal!
Ingredients:
For the tacos:
For the sauce:
For cooking:
1ļøā£ Divide the ground beef into small balls and place each onto a tortilla, then press to flatten evenly.
2ļøā£ Season with salt and black pepper.
3ļøā£ Heat oil in a pan over medium-high heat. Place the tacos beef-side down and cook until crispy.
4ļøā£ Flip, then add a slice of cheddar cheese on top and cook until melted.
5ļøā£ In a bowl, mix all sauce ingredients until smooth.
6ļøā£ Add sauce, lettuce, and caramelized onions to each taco.
7ļøā£ Fold, serve warm, and enjoy! š®
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NYC-STYLE MATCHA WHITE CHOCOLATE CHUNK COOKIES šŖāØ
Thick, gooey in the center, and crisp on the edges ā these cookies are rich, buttery, and packed with matcha flavor and melty white chocolate!
Ingredients:
ā¤ļø 180 g cold butter (cubed)
ā¤ļø 90 g white sugar
ā¤ļø 70 g brown sugar
ā¤ļø 1 whole egg
ā¤ļø 1 egg yolk
ā¤ļø 1 tsp vanilla extract
ā¤ļø 250 g all-purpose flour
ā¤ļø 1 tsp baking powder
ā¤ļø Ā½ tsp baking soda
ā¤ļø 1 tbsp (6 g) matcha powder
ā¤ļø 1ā2 tbsp cornstarch (optional)
ā¤ļø 2 g salt
ā¤ļø 150ā200 g white chocolate (chopped)
ā¤ļø 80 g walnuts (chopped)
ā¤ļø Extra white chocolate chunks (for topping)
š Instructions
1ļøā£ Prepare the butter and sugars: Add cold cubed butter, white sugar, and brown sugar to a bowl. Mix with a wooden spoon until combined and slightly crumbly.
2ļøā£ Add eggs and vanilla: Add the whole egg, egg yolk, and vanilla extract. Mix gently without overmixing.
3ļøā£ Mix dry ingredients: In a separate bowl, combine flour, baking powder, baking soda, matcha powder, cornstarch (if using), and salt. Gradually fold into the wet mixture until just combined.
4ļøā£ Add chocolate and nuts: Fold in chopped white chocolate and walnuts.
5ļøā£ Shape and chill: Form 6ā8 tall dough balls (about 100ā130 g each) and place on a tray. Chill in the freezer for at least 2 hours or overnight.
6ļøā£ Bake: Preheat oven to 180Ā°C (fan). Place 3ā4 chilled dough balls on a lined baking tray and bake for 18ā20 minutes until edges are golden and centers remain soft.
7ļøā£ Finish: While still warm, press extra white chocolate chunks on top.
8ļøā£ Cool: Let cookies rest on the tray for 10ā15 minutes before transferring.
Enjoy!šŖ š
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Thick, gooey in the center, and crisp on the edges ā these cookies are rich, buttery, and packed with matcha flavor and melty white chocolate!
Ingredients:
1ļøā£ Prepare the butter and sugars: Add cold cubed butter, white sugar, and brown sugar to a bowl. Mix with a wooden spoon until combined and slightly crumbly.
2ļøā£ Add eggs and vanilla: Add the whole egg, egg yolk, and vanilla extract. Mix gently without overmixing.
3ļøā£ Mix dry ingredients: In a separate bowl, combine flour, baking powder, baking soda, matcha powder, cornstarch (if using), and salt. Gradually fold into the wet mixture until just combined.
4ļøā£ Add chocolate and nuts: Fold in chopped white chocolate and walnuts.
5ļøā£ Shape and chill: Form 6ā8 tall dough balls (about 100ā130 g each) and place on a tray. Chill in the freezer for at least 2 hours or overnight.
6ļøā£ Bake: Preheat oven to 180Ā°C (fan). Place 3ā4 chilled dough balls on a lined baking tray and bake for 18ā20 minutes until edges are golden and centers remain soft.
7ļøā£ Finish: While still warm, press extra white chocolate chunks on top.
8ļøā£ Cool: Let cookies rest on the tray for 10ā15 minutes before transferring.
Enjoy!
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Lebanese Beef Wrap šÆš„
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Ingredients:
For the ground beef mix:
ā¤ļø 700 g ground beef
ā¤ļø 1 onion (chopped)
ā¤ļø Fresh parsley
ā¤ļø Salt
ā¤ļø 1 tsp black pepper
ā¤ļø 2 tbsp paprika
For the white sauce:
ā¤ļø Greek yogurt
ā¤ļø Grated cucumber (squeezed)
ā¤ļø Dill
ā¤ļø Lemon juice
ā¤ļø Garlic powder
ā¤ļø Salt
For the spicy sauce:
ā¤ļø Harissa
ā¤ļø Sriracha
ā¤ļø Water
For the salad:
ā¤ļø Red onion (thinly sliced)
ā¤ļø Sumac
ā¤ļø Fresh parsley
Others:
ā¤ļø Lebanese flatbread
ā¤ļø Pickles
ā¤ļø Olive oil
Instructions:
1ļøā£ In a blender or food processor, mix the ground beef, onion, parsley, salt, black pepper, and paprika until well combined.
2ļøā£ Cut the Lebanese flatbread in half and open it. Spread a thin, even layer of the raw meat mixture onto one half.
3ļøā£ Cover with the second half of the flatbread, forming a closed sandwich.
4ļøā£ Press lightly with a fork to distribute the filling evenly.
5ļøā£ Grill the wrap in a sandwich press or pan for 5ā10 minutes until golden and fully cooked.
6ļøā£ Meanwhile, prepare the white sauce by mixing Greek yogurt with grated cucumber (squeezed dry), dill, garlic powder, lemon juice, and salt.
7ļøā£ Mix harissa, sriracha, and a little water to make the spicy sauce.
8ļøā£ Prepare the salad by combining sliced red onion with sumac and chopped parsley.
9ļøā£ Once grilled, open the wrap slightly, spread the white sauce, drizzle the spicy sauce and olive oil.
š Top with the onion-parsley salad and pickles, close the wrap, and serve warm.
š¤¤ Quick, flavorful, and perfect when you want something easy but satisfying!
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Ingredients:
For the ground beef mix:
For the white sauce:
For the spicy sauce:
For the salad:
Others:
Instructions:
1ļøā£ In a blender or food processor, mix the ground beef, onion, parsley, salt, black pepper, and paprika until well combined.
2ļøā£ Cut the Lebanese flatbread in half and open it. Spread a thin, even layer of the raw meat mixture onto one half.
3ļøā£ Cover with the second half of the flatbread, forming a closed sandwich.
4ļøā£ Press lightly with a fork to distribute the filling evenly.
5ļøā£ Grill the wrap in a sandwich press or pan for 5ā10 minutes until golden and fully cooked.
6ļøā£ Meanwhile, prepare the white sauce by mixing Greek yogurt with grated cucumber (squeezed dry), dill, garlic powder, lemon juice, and salt.
7ļøā£ Mix harissa, sriracha, and a little water to make the spicy sauce.
8ļøā£ Prepare the salad by combining sliced red onion with sumac and chopped parsley.
9ļøā£ Once grilled, open the wrap slightly, spread the white sauce, drizzle the spicy sauce and olive oil.
š Top with the onion-parsley salad and pickles, close the wrap, and serve warm.
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āļø THE TRUTH NEVER STAYS HIDDEN
āļøI manage a closed research channel that explores censored history and conspiracy files kept out of the public eye.
ā Leaked Vatican archives expose artifacts from Nazi expeditions. Rare footage shows German officers with unexplained objects linked to secret missions in Egypt and Antarctica ā discoveries erased from official history. (Watch video)
ā Evidence of time-manipulation experiments? Hackers claim they uncovered an old photograph showing dinosaurs ā suggesting authorities may have staged or altered history itself. (View image)
ā Classified photos from Antarctica (1912) reveal ancient-looking structures and massive monuments in a place no civilization should exist. Who built them ā and why was everything erased? (Uncover the truth)
āBuried Truthsā explores what official textbooks leave out ā and why.
š If you donāt trust the official story ā this is where the real digging begins.
Join us: Buried Truths
āļøI manage a closed research channel that explores censored history and conspiracy files kept out of the public eye.
ā Leaked Vatican archives expose artifacts from Nazi expeditions. Rare footage shows German officers with unexplained objects linked to secret missions in Egypt and Antarctica ā discoveries erased from official history. (Watch video)
ā Evidence of time-manipulation experiments? Hackers claim they uncovered an old photograph showing dinosaurs ā suggesting authorities may have staged or altered history itself. (View image)
ā Classified photos from Antarctica (1912) reveal ancient-looking structures and massive monuments in a place no civilization should exist. Who built them ā and why was everything erased? (Uncover the truth)
āBuried Truthsā explores what official textbooks leave out ā and why.
š If you donāt trust the official story ā this is where the real digging begins.
Join us: Buried Truths
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Crispy Potato-Egg Wrap š„š³āØ
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Ingredients:
ā¤ļø 1 potato (thinly sliced)
ā¤ļø 2 eggs (whisked)
ā¤ļø Shredded mozzarella cheese
ā¤ļø Arugula or lambās lettuce
ā¤ļø Cherry tomatoes
ā¤ļø Fresh mozzarella balls
ā¤ļø 1 tbsp butter
ā¤ļø 1 tbsp olive oil
Seasoning:
ā¤ļø Oregano
ā¤ļø Basil
ā¤ļø Paprika
ā¤ļø Black pepper
ā¤ļø Onion powder
Instructions:
1ļøā£ Heat butter and olive oil in a pan over medium heat.
2ļøā£ Thinly slice the potato and arrange the slices in a circular layer in the pan.
3ļøā£ Cover with a lid and cook for about 5 minutes until golden and slightly tender.
4ļøā£ Whisk the eggs with a pinch of salt and pour them over the potatoes.
5ļøā£ Sprinkle shredded mozzarella on top, cover again, and cook for 1ā2 minutes until set and melted.
6ļøā£ Add arugula, cherry tomatoes, mozzarella balls, and seasonings.
7ļøā£ Fold the potato base in half like a wrap, cook briefly, then transfer to a plate.
8ļøā£ Slice in half and serve warm.
š¤¤ Crispy on the outside, soft, cheesy, and fresh on the inside ā a quick and satisfying meal!
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Ingredients:
Seasoning:
Instructions:
1ļøā£ Heat butter and olive oil in a pan over medium heat.
2ļøā£ Thinly slice the potato and arrange the slices in a circular layer in the pan.
3ļøā£ Cover with a lid and cook for about 5 minutes until golden and slightly tender.
4ļøā£ Whisk the eggs with a pinch of salt and pour them over the potatoes.
5ļøā£ Sprinkle shredded mozzarella on top, cover again, and cook for 1ā2 minutes until set and melted.
6ļøā£ Add arugula, cherry tomatoes, mozzarella balls, and seasonings.
7ļøā£ Fold the potato base in half like a wrap, cook briefly, then transfer to a plate.
8ļøā£ Slice in half and serve warm.
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āļø 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: š
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: š
Buried Truths
ā¤10š1
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Creamy Cheesy Potato Bake with Minced Meat š„š§š„
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Ingredients:
Base:
ā¤ļø 7ā8 potatoes
ā¤ļø 1 pack cheddar cheese (grated)
ā¤ļø 1 pack mozzarella (grated)
Minced Meat Sauce:
ā¤ļø 700 g minced meat (beef or mixed)
ā¤ļø 1 onion (finely chopped)
ā¤ļø 2 tbsp paprika
ā¤ļø 2 tbsp tomato paste
ā¤ļø 100 g tomato sauce
ā¤ļø 100 ml soy cream
ā¤ļø 1 tsp salt
ā¤ļø 1 tsp black pepper
ā¤ļø 1 tbsp Italian herbs
ā¤ļø Vegetable broth (as needed)
Cream Sauce:
ā¤ļø 200 ml soy cream (or any cream)
ā¤ļø 200 g cream cheese
ā¤ļø 1 tsp salt
ā¤ļø 1 tsp pepper
ā¤ļø Pinch of nutmeg
ā¤ļø 1 tsp smoked paprika
Optional topping:
ā¤ļø Green onions
ā¤ļø Parmesan
Instructions:
1ļøā£ Slice potatoes (medium thickness) and boil in salted water for 25ā30 minutes until soft. Drain and set aside.
2ļøā£ 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.
3ļøā£ 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.
4ļøā£ Preheat oven to 200Ā°C (400Ā°F) and grease a baking dish.
5ļøā£ Layer potatoes, then some cream sauce, then the meat mixture. Repeat with another layer of potatoes.
6ļøā£ Pour the remaining cream sauce over the top and finish with a generous layer of cheddar and mozzarella.
7ļøā£ Bake for 25ā30 minutes until the cheese is melted, golden, and bubbling.
8ļøā£ Let it rest a few minutes before serving.
š¤¤ Rich, creamy, cheesy, and comforting ā perfect for a hearty family-style meal!
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š¾ Save this recipe
Ingredients:
Base:
Minced Meat Sauce:
Cream Sauce:
Optional topping:
Instructions:
1ļøā£ Slice potatoes (medium thickness) and boil in salted water for 25ā30 minutes until soft. Drain and set aside.
2ļøā£ 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.
3ļøā£ 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.
4ļøā£ Preheat oven to 200Ā°C (400Ā°F) and grease a baking dish.
5ļøā£ Layer potatoes, then some cream sauce, then the meat mixture. Repeat with another layer of potatoes.
6ļøā£ Pour the remaining cream sauce over the top and finish with a generous layer of cheddar and mozzarella.
7ļøā£ Bake for 25ā30 minutes until the cheese is melted, golden, and bubbling.
8ļøā£ Let it rest a few minutes before serving.
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Simit-Style Eggs with Melted Cheese & Honey š³āØ
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Ingredients:
ā¤ļø 3 tbsp white sesame seeds
ā¤ļø 3 tbsp black sesame seeds
ā¤ļø 60ā100 g grated mozzarella
ā¤ļø 2 tbsp butter (40 g)
ā¤ļø 3 eggs
Seasoning:
ā¤ļø Salt
ā¤ļø Black pepper
ā¤ļø Chili powder
Toppings:
ā¤ļø Green onion
ā¤ļø Honey
Instructions:
1ļøā£ Toast the sesame seeds in a non-stick pan over medium heat until lightly golden and fragrant.
2ļøā£ Push the sesame seeds toward the edges of the pan to form a ring shape.
3ļøā£ Sprinkle the grated mozzarella over the sesame ring and let it melt.
4ļøā£ Add the butter in the center and let it melt, then carefully crack in the eggs.
5ļøā£ Season with salt, pepper, and chili powder. Cover the pan and cook for about 1 minute until the eggs set.
6ļøā£ Top with green onion and drizzle with honey.
7ļøā£ Serve with warm, lightly toasted bread drizzled with olive oil.
š¤¤ Sweet, savory, cheesy, and rich ā a unique breakfast with a perfect balance of flavors!
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Ingredients:
Seasoning:
Toppings:
Instructions:
1ļøā£ Toast the sesame seeds in a non-stick pan over medium heat until lightly golden and fragrant.
2ļøā£ Push the sesame seeds toward the edges of the pan to form a ring shape.
3ļøā£ Sprinkle the grated mozzarella over the sesame ring and let it melt.
4ļøā£ Add the butter in the center and let it melt, then carefully crack in the eggs.
5ļøā£ Season with salt, pepper, and chili powder. Cover the pan and cook for about 1 minute until the eggs set.
6ļøā£ Top with green onion and drizzle with honey.
7ļøā£ Serve with warm, lightly toasted bread drizzled with olive oil.
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Potato Parmesan Omelette š„š³š§āØ
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Ingredients:
ā¤ļø Butter
ā¤ļø 1 small potato
ā¤ļø 3 eggs (mixed with Ā½ tsp salt)
Seasoning:
ā¤ļø 1 tbsp paprika
ā¤ļø Onion powder
ā¤ļø Garlic flakes
ā¤ļø Chili flakes
ā¤ļø Black pepper
Add-ins:
ā¤ļø A handful of cheese
ā¤ļø Ā½ bell pepper
ā¤ļø A handful of baby spinach
Topping:
ā¤ļø Parmesan
ā¤ļø Green onions
Instructions:
1ļøā£ Add butter to a pan over low heat.
2ļøā£ Peel the potato and slice it into very thin, paper-like slices directly into the pan. Cover and cook on low heat for 2ā3 minutes.
3ļøā£ Pour in the eggs and sprinkle all the seasonings. Cover again and cook for another 2ā3 minutes.
4ļøā£ Flip the omelette, then add cheese, spinach, and bell pepper.
5ļøā£ Fold the edges, flip once more, and transfer to a plate.
6ļøā£ Top with parmesan and green onions.
š¤¤ Simple, warm, cheesy, and comforting ā perfect for a quick breakfast or light meal!
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Ingredients:
Seasoning:
Add-ins:
Topping:
Instructions:
1ļøā£ Add butter to a pan over low heat.
2ļøā£ Peel the potato and slice it into very thin, paper-like slices directly into the pan. Cover and cook on low heat for 2ā3 minutes.
3ļøā£ Pour in the eggs and sprinkle all the seasonings. Cover again and cook for another 2ā3 minutes.
4ļøā£ Flip the omelette, then add cheese, spinach, and bell pepper.
5ļøā£ Fold the edges, flip once more, and transfer to a plate.
6ļøā£ Top with parmesan and green onions.
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HashBrown with Parmesan š„š§āØ
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Ingredients:
ā¤ļø 4ā5 russet potatoes
ā¤ļø Seasoning: onion powder, garlic powder, paprika, black pepper, salt, mixed herbs
ā¤ļø 2 tbsp cornstarch
ā¤ļø 1 egg
ā¤ļø Parmesan cheese
Instructions:
1ļøā£ Peel the potatoes and cut them in half. Boil in salted water for about 5 minutes ā they should be slightly tender, not fully cooked.
2ļøā£ Drain immediately and let them cool completely (this step is important).
3ļøā£ Grate the potatoes using a box grater.
4ļøā£ Place the grated potatoes in a clean kitchen towel and squeeze out all moisture until completely dry.
5ļøā£ Transfer to a bowl and mix with the egg, cornstarch, seasoning, and parmesan. Combine gently.
6ļøā£ Shape into thin oval patties. Place on parchment paper and freeze for 15ā20 minutes until firm.
7ļøā£ Heat oil in a pan over medium heat.
8ļøā£ Cook without moving for 4ā5 minutes until golden and crispy.
9ļøā£ Flip and cook the other side until crispy as well.
š Serve hot and enjoy.
š¤¤ Extra crispy outside, soft inside, and packed with cheesy flavor!
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Ingredients:
Instructions:
1ļøā£ Peel the potatoes and cut them in half. Boil in salted water for about 5 minutes ā they should be slightly tender, not fully cooked.
2ļøā£ Drain immediately and let them cool completely (this step is important).
3ļøā£ Grate the potatoes using a box grater.
4ļøā£ Place the grated potatoes in a clean kitchen towel and squeeze out all moisture until completely dry.
5ļøā£ Transfer to a bowl and mix with the egg, cornstarch, seasoning, and parmesan. Combine gently.
6ļøā£ Shape into thin oval patties. Place on parchment paper and freeze for 15ā20 minutes until firm.
7ļøā£ Heat oil in a pan over medium heat.
8ļøā£ Cook without moving for 4ā5 minutes until golden and crispy.
9ļøā£ Flip and cook the other side until crispy as well.
š Serve hot and enjoy.
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