All about food and cooking. The most interesting recipes from around the world.

Delicious Lenten Cake! No eggs, no butter, no milk/sour cream/kefir! 🥮

✅ Flour - 260 g
✅ Sugar - 100 g & Honey - 2.5 tbsp
✅ Warm water - 250 ml
✅ Vegetable oil - 120 ml
✅ Baking soda - 1 tsp
✅ Cocoa powder - 2-2.5 tbsp
✅ Cherries
✅ Nuts

You can use any filling—raisins, dried cranberries, or any berries—but cherries and nuts are the perfect combination!

• Pour sugar into a bowl, add honey and warm water. Stir until the sugar and honey are fully dissolved.
• Add oil and baking soda, mix well, then add cocoa powder and flour. Stir thoroughly.
• Add cherries (tossed in cornstarch) and nuts.
• Pour the batter into a parchment-lined baking pan and bake at 180°C (350°F) for 60-65 minutes. After 25-30 minutes, cover with foil to prevent burning. Check readiness with a wooden stick.
• Let it cool before serving.

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Bacon Wrapped Asparagus

Ingredients:

500 gr asparagus spears trimmed
300-350 gr bacon strips
¾ teaspoon garlic salt
¼ teaspoon ground black pepper
1 tablespoon olive oil

Instructions:

Preheat the oven to 200°C. Line a large baking sheet with aluminum foil. Place an oven-safe wire rack on top of the foil and set it aside.

Rinse the asparagus spears in cool water, pat dry, and trim the ‘woodsy’ end off of the asparagus spears. About 3-5 sm.
Combine the garlic salt and black pepper.

Place asparagus into a shallow dish, drizzle with the olive oil and sprinkle with the spice blend. Toss to coat evenly.

Gather 4 asparagus spears together. Using one piece of the bacon, wrap the asparagus bundle making sure not to overlap the bacon too much. Place each bacon wrapped bundle onto the wire rack-lined baking sheet. Leave space between each bundle.

Cook the asparagus bundles for 25 to 30 minutes, or until the asparagus is tender and the bacon is crisp.

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Shakshuka
(a Jewish dish spread in Arab countries)

Ingredients:
chicken egg — 4 pcs.
red sweet pepper — half
white onion — 50 g
ripe tomatoes — 3-4 pcs.
garlic — 2 cloves
tomato paste — 100 g
olive oil — 80 g
water — 0.5 cups
sugar, salt — to taste
I recommend adding spices:
•ground cumin — a pinch
•sweet paprika — pinch
•fresh parsley — a few sprigs

Preparation:
Chop the red bell pepper, onion, garlic and tomatoes into small cubes.
In a frying pan with a thick bottom (preferably cast iron), heat the oil and fry the onion until transparent. Add the finely chopped garlic and fry everything together for another minute.
Add all the spices, including salt and sugar, and heat for another 1-2 minutes.

Add the red pepper to the pan and fry for another 2 minutes.
Add the tomato paste, and after a minute or two add the tomatoes. Pour in half a cup of water and simmer, the sauce should become homogeneous. Do not forget to stir the dish so that the sauce does not burn.

With a large tablespoon, make 4 depressions in the vegetable mass and break into each egg, add salt.
Fry under the lid until the eggs are ready to the desired degree.
Serve the shakshuka hot, sprinkled with chopped parsley, with warmed pita.

Enjoy your meal!

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🥔 Potato Tart with Tomatoes, Herbs, and Cheese 🍅🧀

Ingredients:

• 4-5 potatoes 🥔
• 200 g cherry tomatoes 🍅
• Fresh herbs to taste (I used dill, parsley, and green onion) 🌿
• Salt, spices to taste 🧂
• 100-120 g cheese 🧀
• Olive oil 🫒

For the Filling:

• 2 eggs 🥚🥚
• 200 g sour cream 🍶
• Salt 🧂

⸻

Preparation:
1. Prepare the ingredients:
• Peel the potatoes and cut them into thin slices. 🥔🔪
• Cut the cherry tomatoes in half. 🍅
• Finely chop the fresh herbs. 🌿
• Grate the cheese. 🧀
2. Make the crust:
• Grease a baking dish with olive oil. 🫒
• Arrange the potato slices in an overlapping pattern to form the base. 🥔
• Season with salt and spices, then drizzle with olive oil.
3. Add the filling:
• Place the cherry tomatoes and chopped herbs on top. 🍅🌿
• Sprinkle with grated cheese. 🧀
4. Prepare the mixture:
• In a bowl, whisk the eggs with sour cream and a pinch of salt until smooth. 🥚🍶
• Pour this mixture evenly over the tart.
5. Bake:
• Preheat the oven to 180°C (350°F). 🔥
• Bake for 40-45 minutes until the potatoes are soft and the top is golden. ⏳🥔
6. Serve:
• Let the tart cool slightly before slicing. 🍽️
• Enjoy it warm! 😋

Bon appétit! 🍴😊
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Moist Honey Cake

Ingredients:
 
160 g flour
100 g sugar
100 g vegetable oil
2 eggs (room-temperarure)
170 g honey
120 g tea (strong black tea)
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg

Instructions:

Preheat an oven to 180 С and prepare a parchment paper-lined loaf pan.

In a separate medium mixing bowl, add the eggs, oil, vanilla extract, honey, and mix well with a whisk.
Add the hot tea into the wet mixture and mix until combined.

In a separate large mixing bowl, add the dry ingredients: flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Mix until combined.

Pour the wet ingredients into the dry ingredients mixture and carefully mix until just combined (don’t overmix!)

Pour the batter into a parchment paper-lined loaf pan and bake in a preheated oven for 40-45 minutes or until a toothpick comes out clean

Drizzle honey on top of the cake and let the cake cool for at least 30 minutes

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🍪 Cookies & Cream Babycakes

👉🏻 If you love macarons, you'll love these. Fluffy cookies and cream bite sized delights!

▫️215 grams flour
▫️1 1/2 teaspoon baking powder
▫️132 grams sugar
▫️187 milliliters milk
▫️65 milliliters oil
▫️60 grams butter
▫️1 tablespoon yogurt
▫️1 egg
▫️1/2 teaspoon vanilla extract
▫️250 grams roughly chopped Oreo cookies
▫️200 grams finely (whole) crushed Oreo cookies
▫️Chocolate sauce
▫️Fluffy Vanilla Buttercream Frosting
▫️200 grams finely (whole) crushed Oreo cookies

Easter Idea 😍😍😍

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Lemon-Dill White Bean & Potato Soup

Ingredients:

olive oil
1 onion, diced
1 carrot, diced
2 stalks celery, diced
salt
4 garlic cloves, minced
ground black pepper
pinch red pepper flakes, to taste
1½ tsp ground coriander
200-250 gr potatoes, cut into chunks
1 can white beans (400 gr )
1.5 liter vegetable broth
large handful spinach
zest from 2 lemons
lemon juice from 2 lemons
1 small bunch dill, chopped

Instructions:

Place a soup pot over medium heat and add a generous pour of oil. Add the onion, carrot, celery, and a pinch of salt and cook for 15 minutes. Add the garlic, black pepper and red pepper flakes to taste, and coriander. Cook for about 30 seconds, then add the potatoes and another pinch of salt. Add the beans and vegetable broth. Simmer, covered, for 20 minutes.

Transfer about half the soup to blender and blend until just smooth. Return the blended soup to the pot. Wilt in the spinach, and mix in the lemon zest, juice, and dill. Serve warm.

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English pudding
(there are many different types, we suggest making a classic rice pudding)

Ingredients:
milk — 225 g
rice — 50 g
egg — 2 pcs.
butter — 30 g
sugar — 25 g
vanilla sugar — 15 g
raisins — 40 g
(raisins are just one of the variations of additives, it can be omitted or replaced)

Preparation:
In a saucepan with a thick bottom, mix the butter and rice. Put a saucepan on the fire and cook until the oil dissolves. Fry the rice a little so that it is soaked in a creamy aroma.
Add milk to the rice, mix and cook until the rice is ready. 

Separate the yolks from the whites. 
Mix the yolks with sugar and beat with a mixer until white and fluffy.
Transfer the yolks and raisins to the rice, mix.
Beat the whites with a mixer. To get a fluffy foam, the proteins must be at room temperature. 

Cool the rice porridge to room temperature. 
Add the proteins to the porridge. Gently mix with a spatula to keep more air bubbles that formed the foam during whipping. 

Lubricate the mold with butter. Put the pudding in the mold. Place the pudding to bake in a preheated 170 degree oven. The readiness of the dessert can be determined by the light brown cap on top. It will fall off when the dessert is taken out of the oven, but that's okay. 

Enjoy your meal!

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Protein Dessert Without Harm to Your Figure 🫠

Ingredients:
1️⃣ Soft cottage cheese – 380g
2️⃣ Eggs – 2 pcs 🥚
3️⃣ Cornstarch – 25g
4️⃣ Sweetener (I used a sugar substitute) 🍯
5️⃣ Berries 🍓

Instructions:
🔹 Mix all ingredients together.
🔹 Pour into molds.
🔹 Bake in a preheated oven at 170°C for 30 minutes.
🔹 Let cool before serving.

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Korean Beef Bulgogi

Ingredients:

700 gr boneless rib eye steak
1/2 small pear, peeled and coarsely grated
60 ml soy sauce
2 tbsp brown sugar
2 tbsp sesame oil
3 cloves garlic, minced
1 tbsp freshly grated ginger
1 tbsp red pepper paste
2 tbsp vegetable oil, divided
2 green onions, thinly sliced
1 teaspoon toasted sesame seeds

Directions:

Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap and slice across the grain into 6-7 millimeter thick slices.
Combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and red pepper paste. Combine soy sauce mixture and steak; marinate for at least 2 hours to overnight.

Heat 1 tablespoon vegetable oil in a cast iron grill pan over medium-high heat. Working in batches, add steak to the grill pan in a single layer and cook, flipping once, until cooked through, about 2-3 minutes per side. Repeat with remaining oil and steak.

Serve immediately, garnish with green onions and sesame seeds.

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🥓 Bacon-wrapped Mashed Potato-stuffed Meatloaf

👉🏻 You will love this for sure! Everyone that tasted this incredible meal has one reaction only. “It’s awesome!”. Give it a try and experience the amazing taste of this meatloaf. Enjoy!

▫️2 lb ground beef
▫️1 cup onion, diced, sauteed
▫️3 cloves garlic, minced, sauteed
▫️1 ½ cups grated parmesan cheese, divided
▫️2 eggs
▫️1 cup panko breadcrumbs
▫️2 teaspoons salt
▫️1 ½ teaspoons pepper
▫️2 teaspoons worcestershire sauce
▫️½ cup milk
▫️½ cup fresh parsley, finely chopped
▫️1 ½ cups ketchup
▫️½ cup brown sugar
▫️2 teaspoons mustard powder
▫️2 teaspoons onion powder
▫️2 teaspoons paprika
▫️¼ cup tomato paste
▫️1 lb yukon gold potato, peeled, chopped, cooked
▫️2 tablespoons butter
▫️1 teaspoon salt
▫️½ teaspoon pepper
▫️1 cup milk
▫️28 slices bacon, slices

❤️ Snack in 10 Minutes

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Easy Vegetable Biryani

Ingredients:

3 tbsp olive oil
1 onion diced
1 tbsp garlic minced
1 tbsp ginger minced
1 big tomato minced
120 g water
70 g peas
1 carrot sliced
2 potatoes peeled and chopped
1 bell pepper sliced
2 stalks celery sliced
100 g cauliflower florets
2 tsp salt
1/4 tsp cayenne pepper
1/2 tsp black pepper
2 tsp garam masala
1 tsp coriander
1/2 tsp ground turmeric
1 tsp cumin
1/2 tsp cinnamon
900 ml vegetable broth
370 g basmati rice rinsed and drained

Instructions:

Heat olive oil over medium-high heat.
Add onion, and cook 3 minutes.
Stir in garlic, ginger, tomatoes, and water.
Bring to a simmer, and cook until the water has evaporated, about 10 minutes.
Add in all the vegetables and stir well.
Add in the salt and all spices, stirring well.
Add in the vegetable broth and bring to a boil.
Add in the basmati rice, reduce to low heat and cook (covered) for 20 minutes.
Turn off the heat and let sit, covered, for 5 minutes before opening.

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Taco
(Mexican simple and very tasty dish)

Ingredients:
Flatbread - 4 pcs.
Beef (minced meat) - 400 g
Cucumber - 200 g
Tomatoes - 200 g
Salad (green) - 200 g
Onion (onion) - 1 pc.
Bell pepper - 1/2 pcs.
Beans (canned) - 3 tablespoons
Parsley - 1 bunch
Oil (vegetable) - 1 tablespoon
Spices and salt - to taste

Preparation:
Finely chop half the onion and fry with minced meat in vegetable oil until tender.

Chop the tomatoes, cucumbers, bell peppers, lettuce leaves and the other half of the onion. Stir together with the finely chopped parsley. Add salt and season to taste.

Place the tortillas on a baking sheet and put them in the oven for 3-4 minutes.
Fill the preheated tortillas with the filling of all the ingredients. If desired, season with hot sauce.

Enjoy your meal!

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Cupcake 🥮

Ingredients:
• Flour - 220 g
• Baking powder - 1 tsp
• Baking soda - 1 tsp
• Sugar - 200 g
• Orange or lemon zest 🍊🍋
• Eggs - 3 🥚
• Butter - 185 g 🧈 (room temperature)
• Sour cream - 150 g (room temperature) 🥛
• Dark cocoa powder - 2 tbsp 🍫

For the topping:
• Chocolate (I used milk chocolate) 🍫
• Chopped peanuts 🥜

Instructions:
1️⃣ Mix the flour with baking soda and baking powder (don’t skip the baking soda, even if you try to replace it with baking powder).
2️⃣ Beat the butter with sugar until fluffy using a mixer or by hand.
3️⃣ Add eggs one by one, mixing well after each addition (use low speed or mix by hand).
4️⃣ Gradually add the flour mixture to the wet ingredients and mix.
5️⃣ Add a little zest and mix lightly.
6️⃣ Divide the batter into two parts; add cocoa powder to one half and mix.
7️⃣ Line a baking pan with parchment paper and pour in the batter, alternating the colors like a checkerboard.
8️⃣ Bake in a preheated oven at 180°C (350°F) for 55 minutes. Check for doneness with a skewer.

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French Bread Pesto Chicken Pizza

Ingredients:

1 tablespoon olive oil
1 medium boneless, skinless chicken breast, cut into 2 sm pieces
Salt
1 loaf French bread or baguette
80 gr basil pesto
100 gr cherry tomatoes, halved, divided
100 gr shredded mozzarella cheese

Instructions:

Arrange a rack in the middle of the oven and heat to 200°C.

Heat the oil in a large frying pan over medium heat until shimmering. Add the chicken and 2 big pinches of salt. Cook, stirring occasionally, until the chicken is cooked through and starting to turn golden-brown, about 10 minutes. Remove from the heat.

Cut the bread in half lengthwise. Place the halves cut-side up on a baking sheet. Spread the pesto on bread. Top with half the tomatoes and half the chicken. Sprinkle evenly with the mozzarella. Top with the remaining tomatoes and chicken.

Bake until the bread is heated through and the cheese is melted, about 10 minutes. Cut each half into 3-4 pieces for serving.

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