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

🍫 Chocolate Chia Pudding

▫️1 cup Coconut milk
▫️2 tbsp Maple syrup
▫️1/4 cup Cocoa powder
▫️1/2 tsp Vanilla extract
▫️1/3 cup Chia seeds

Vertigo Triggered By This Harmless Cooking Product, Doctor Says

Scientists from the Chicago College of Medicine have recently revealed the most common cause of vertigo…

And get this, it’s NOT because of age or inner ear disorders…

But it has everything to do with this apparently ‘harmless’ cooking product.

Research has revealed that if you use this ingredient, you increase your chances of triggering vertigo attacks, making it almost impossible to ever enjoy a normal life again.

Visit the page below to find out all about it:

Surprising Cause of Vertigo (Are You Using This While Cooking?)

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One Pan Skillet Frittata

Ingredients:

5 large eggs
120 ml milk
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste
4 slices bacon chopped
1 tablespoon olive oil
2 cloves garlic diced
1 can (400 gr) diced tomatoes, drained
2 cups baby spinach
fresh basil chopped, as garnish

Instructions:

Preheat oven to 220 degrees C.
Whisk together your eggs, milk, basil, oregano, and salt and pepper to taste. Set aside.
Cook the chopped bacon until crispy.
Add olive oil, garlic and spinach to the skillet and cook until the spinach is wilted, about 3 minutes. Add in the tomatoes and stir to combine.
Pour the egg mixture over the spinach and then stir in the bacon. Stir the entire skillet once or until well combined. Let sit (without stirring) for about 2 minutes, just until the edges are set.
Place the entire skillet in the oven and cook for 15 minutes, or until the eggs are set and slightly golden.
Top with some freshly chopped basil if desired.

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Westminster salad
(a dish from England)

Ingredients:
boiled chicken fillet — 80 g
boiled mushrooms — 30 g
celery root — 60 g
pickles — 10 g
mayonnaise — 30 g
mustard — 5 g
salt — to taste

Preparation:
Cut into strips boiled mushrooms, pickled cucumbers, boiled chicken fillet and celery root. 
Combine the ingredients, add salt.
Mix mustard and mayonnaise, season the salad. 

When serving, the salad can be decorated with a sprig of coriander or finely chopped dill greens. 

You can also decorate the salad with parsley, dill, coriander or basil and sprinkle with canned corn. 

Your hearty and unusual salad is ready, and we have this every day here.

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🍤 Quick Spicy Garlic Shrimp Noodles!

▫️1 lb Shrimp, jumbo
▫️5 cloves Garlic
▫️3 Green onions
▫️2 Serrano pepper
▫️1 tbsp Fish sauce
▫️2 tbsp Soy sauce
▫️10 oz Pasta, dried
▫️1/4 tsp Black pepper
▫️2 tsp Cornstarch
▫️2 tbsp Gochugaru
▫️1 Pinch Salt
▫️3 tbsp Cooking oil
▫️1 Sesame oil and seeds
▫️1 tbsp Butter, unsalted
▫️1 tbsp Sake or water
▫️1 tbsp Maesilaek, korean green plum extract (you can substitute honey or maple syrup)

🥕 Carrot Cheesecake Loaf

🗒 Ingredients:
Cake:
‣ 300 g all-purpose flour
‣ 2 tsp baking powder
‣ 400 g brown sugar (or 200 g brown + 200 g white sugar)
‣ 1 medium orange (zest only)
‣ 250 ml vegetable oil
‣ 4 eggs
‣ 350 g peeled carrots
‣ Vanilla to taste

Cheesecake layer:
‣ 300 g cream cheese
‣ 1 egg
‣ 50 g sugar
‣ Vanilla to taste

Glaze:
‣ 150 g powdered sugar
‣ 3–4 tbsp cream
‣ Food coloring (optional)

🍽 Instructions:
1. Grate the orange zest and carrots.
2. Beat the eggs, sugar, and vanilla until fluffy. Add the oil and mix well.
3. Mix flour with baking powder and add to the batter.
4. Stir in the orange zest and grated carrots.
5. In a separate bowl, whisk cream cheese with the egg, sugar, and vanilla until smooth.
6. Pour part of the batter into a parchment-lined pan, add the cheesecake layer, and repeat layers.
7. Bake in a preheated oven at 180°C (350°F) for 50–60 minutes.
8. Make the glaze: lightly whip cream with powdered sugar. Pour over the cooled cake and decorate as desired.

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Bakery Style Banana Muffins

Ingredients:

205 grams flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
350 grams mashed, ripe bananas (about 3 bananas)
100 grams sugar
50 grams brown sugar
30 grams butter, melted and cooled
50 grams vegetable oil
2 large eggs
1 teaspoon vanilla extract

Optional: 75 grams walnut halves or pecans, toasted and chopped or 170 grams chocolate chips
Coarse sugar, for garnish

Directions:

Preheat the oven to 220°C. Line a standard muffin tin with paper liners.

Whisk together the flour, baking powder, baking soda, salt, and spices.
In a medium bowl, whisk together the bananas, sugars, butter, oil, eggs, and vanilla until well combined. Pour into the dry ingredients and stir until just barely combined. Stir in the nuts or chocolate chips, if using.

Fill the muffin tin cups, filling each 2/3 full. Sprinkle with coarse sugar, if desired.
Bake until a toothpick comes out clean, about 15 minutes.

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Tips & Tricks👌
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Alfahor cookies
(traditional Arabic recipe)

Ingredients:
wheat flour — 110 g
potato starch — 110 g
sugar — 80 g
butter — 60 g
chicken egg — 1 pc.
baking powder — 0.5 teaspoons
condensed milk (boiled) — 150 g
coconut chips — 30 g

Preparation:
Combine butter, sugar and egg in a bowl. Stir with a spoon until smooth. 

Sift flour, starch and baking powder into a bowl. Stir the dough with a spoon, then knead with your hands. 

Roll out the dough into a layer about 5 mm thick. Cut out the circles with a glass.
Transfer the circles to a baking sheet lined with baking paper. Bake at 170 degrees for about 8-10 minutes. 

Prepare the cooled cookies, condensed milk and coconut chips.
Spread the cookies with condensed milk. 
Cover with a second cookie, press down a little. Roll the edges in coconut chips. Make the rest of the cookies in the same way. 

Bon appetit, your cookies can be served to the table.

We are talking about very tasty recipes that you may not have heard of!

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🥪 Nashville Hot Chicken Sandwich

👉🏻Watch out, this crispy, crunchy chicken sandwich bites back!

▫️2 boneless skinless chicken breasts, cut in half
▫️4 large eggs, beaten
▫️2 cups buttermilk
▫️3 tablespoons hot sauce
▫️1 teaspoon salt
▫️1 teaspoon pepper
▫️2 cups all-purpose flour
▫️2 tablespoons cayenne
▫️2 tablespoons dark brown sugar
▫️1/2 teaspoon garlic powder
▫️1/2 teaspoon chili powder
▫️1/2 teaspoon paprika
▫️Vegetable oil, for frying
▫️1/4 cup mayonnaise
▫️2 tablespoons hot sauce
▫️Brioche buns
▫️Pickles
▫️4 cups green cabbage, shredded
▫️1/2 red onion, sliced
▫️1 cup mayonnaise
▫️1/4 cup apple cider vinegar
▫️Salt and pepper, to taste

🍝 Stuffed Tagliatelle Nests & a Sparkling Wine Appetizer

🗒 Ingredients:
For the nests:
‣ 300 g ground meat
‣ 250 g tagliatelle nests
‣ 2 onions
‣ Fresh parsley to taste
‣ 1 carrot
‣ 4 garlic cloves
‣ 2 tbsp tomato paste
‣ 1 tbsp flour
‣ 600 ml water
‣ Salt and pepper to taste
‣ 1 tsp Provencal herbs
‣ 1 tsp sugar
‣ Grated cheese for serving

For the appetizer:
‣ 1 baguette
‣ 1 wheel of Camembert cheese
‣ 300 g seedless grapes
‣ Walnuts, honey, olive oil, salt, and pepper to taste

🍽 Instructions:
1. Add one sautéed onion, 2 garlic cloves, salt, pepper, and chopped parsley to the ground meat. Mix well.
2. Sauté the carrot and second onion until soft, add flour and cook for one more minute. Then add tomato paste and cook a couple more minutes.
3. Pour in hot water, add garlic, salt, pepper, sugar, and Provencal herbs.
4. Place the tagliatelle nests in the sauce, fill with the meat mixture, and simmer covered on low heat for 25 minutes.
5. Assemble the appetizer as shown in the video and bake at 180°C for 20–25 minutes. Generously drizzle with honey before serving.

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Lamb Chops with Garlic & Herbs

Ingredients:

900 g lamb chops (4 pieces)
salt
black pepper
1 Tbsp minced garlic
2 tsp chopped rosemary
2 tsp chopped thyme
½ tsp chopped parsley
60 ml extra-virgin olive oil, divided

Instructions:

Season both sides of the lamb chop generously with salt and pepper.
Combine garlic, rosemary, thyme, parsley, and 2 tablespoons olive oil in a small bowl.
Rub the paste on both sides of the lamb chops and let them marinate for at least 30 minutes at room temperature.
Heat a large frying pan over medium-high heat. Add 2 tablespoons olive oil, once hot add in the lamb chops.
Sear until the surface is browned, about 2 to 3 minutes.
Flip and cook about 3 to 4 minutes.
Rest lamb chops for 10 minutes before serving.

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Bulgarian eggplant casserole

Ingredients:
Eggplant - 500 g
Tomato - 2 pcs.
Cheese - 200 grams
Garlic - 3 cloves
Fresh parsley - 1/2 bunch
Fresh basil - 1/2 bunch
Eggs - 3 pcs.
Milk - 150 ml
Salt, pepper - to taste
Vegetable oil - 2 tbsp. l.

Preparation:
Peel the eggplant and cut into small cubes. Cut tomatoes and cheese into cubes too. Chop the herbs and garlic.
Fry the eggplants in vegetable oil until lightly browned.

Prepare the filling: whisk eggs, milk, salt and pepper.

Put the fried eggplants in a heat-resistant mold.
Put the tomatoes on top. The next layer is cheese.
Then the herbs and garlic. Pour the filling over everything and bake at 180 degrees for 45 minutes.

The finished eggplant casserole in Bulgarian can be served hot or cold.

This insanely delicious dish is definitely worth a try!
Recipes for every taste :)

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🍩 Summer Fruit-Themed Donuts

👉🏻 Whether you're looking for a sweet treat or a summer snack, these cute strawberry cake donuts decorated as the your fave fruits are the obvious choice.

▫️430g - 3 1/2 cups plain (all-purpose) flour
▫️265g - 1 1/4 cups caster (superfine) sugar
▫️3 tsp baking powder
▫️1/2 tsp fine salt
▫️125g - 1/2 cup unsalted butter, softened
▫️2 large eggs
▫️375ml - 1 1/2 cups full-cream (whole) milk
▫️125ml - 1/2 cup vegetable oil
▫️1 tsp vanilla extract or vanilla bean paste
▫️2 drops pink food gel
▫️2 tbsp strawberry jam
▫️1 tsp strawberry flavouring (optional)
▫️800g - 4 1/2 cups white chocolate, melted
▫️2 drops yellow candy food gel
▫️2 drops green candy food gel
▫️2 drops pink candy food gel
▫️100g dark chocolate, melted

🍆 Salad with Crispy Eggplant


🗒 Ingredients:
‣ 1 eggplant
‣ 250 g cherry tomatoes
‣ 50 g cilantro
‣ 100 g mini mozzarella balls
‣ 2–3 tbsp soy sauce
‣ 3 tbsp cornstarch
‣ Vegetable oil for frying

🍽 Instructions:
1. Cut the eggplant into cubes, add cornstarch, and mix well so all the pieces are coated.
2. Pour vegetable oil halfway into a deep saucepan. Heat over high heat.
3. Fry the eggplant in small batches—add to the hot oil carefully, as it will bubble and rise quickly.
4. Fry over medium-high heat until golden, about 2–3 minutes, turning occasionally.
5. Drain on a strainer to remove excess oil.
6. In a bowl, combine cilantro, cherry tomatoes, mozzarella, and fried eggplant. Drizzle with soy sauce to taste.
7. Important: Once dressed, the eggplant will begin to soften, so it’s best to serve this salad immediately.

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Ricotta Pancakes Recipe

Ingredients:

900 grams whole milk ricotta cheese (about 4 cups)
1 egg
100-130 grams sugar
200 grams flour + more for shaping the ricotta pancakes
1/2 tsp baking powder
1 tsp vanilla extract
olive oil for frying

Instructions:

Combine ricotta cheese with 1 egg and vanilla and mix until the egg is well incorporated; add sugar and mix again; add flour and baking powder and with a minimal amount of mixing bring everything together into a smooth mass.

Using a tablespoon or a large ice cream scoop, scoop the mixture then drop it into the flour. Coat the ball in flour, then gently shape into a flat patty about 1 sm thick.

To fry the pancakes add about 1 tablespoon of oil to a skillet and heat over low-medium heat. Add ricotta pancakes in, cover with a lid and fry for about 2-3 minutes per side or until well browned on both sides.

Serve warm with a side of sour cream and a jam of choice.

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