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Friday, June 11, 2021

Stuffed dumplings


 Here is a good recipe for fluffy and light soufflés:

 ♨️2 and a half glasses of flour (my glass contains 120g)

 ♨️1 tsp of salt

 ♨️5 cases of oil

 ♨️1 rounded case of baker's yeast (the equivalent of 10g)

 ♨️1 case of sugar

 ♨️2 tbsp of powdered milk

 ♨️1 egg

 ♨️100g of lukewarm milk + 40g to collect the dough.


 In a bowl pour the lukewarm milk + the yeast + the sugar (wait for it to form bubbles)

 Pour the flour + salt into a bowl, add the oil and rub between your hands.

 Add the egg white, powdered milk and the yeast + sugar + milk mixture.

 Add lukewarm milk (40 g) until it forms a ball (the dough should be soft)

 Knead by hand or in a mixer, until it becomes smooth.

 Cover and let double in volume.

 Degas, spread out on a flour surface.

 Form circles the size you want, lay out the stuffing, fold over one side to form a turnover without forgetting to wet the edges before closing, press well with a fork to prevent them from opening during cooking.

 Brown with the egg yolk + 1 teaspoon of oil (for shine) and a little milk.

 Decorate with sesame seeds, poppies .......

 Bake at 180 °, once the sides are golden, light on the top, until a nice color is obtained.

 For the filling of your choice.

 I put minced meat onions that I sautéed + olives + melted and grated cheese (salt, pepper, parsley)

 Baking at 180 ° for 20 minutes in a preheated oven, turn on high to get a nice color.

 Good achievement.

Thursday, June 10, 2021

Making Beef Suya


Making Beef Suya

  What you need:

      Salt to taste
      Suya Spice Mix


  Thinly slice the beef. Combine with salt and suya spice and arrange on bamboo skewers. Grill or bake until beef is cooked through. Serve with fresh tomatoes and onions.

  Notes for Making Beef Suya:

      The best cut of beef for suya kebab is Top sirloin or similar cuts with reasonable amount of fat (this is necessary so the meat doesn’t dry out)
      Combine prepared meat for suya with a little salt and maggi prior to use
      The thinner your slice your meat, the less time it needs to cook
      If using a non-fatty cut of meat, bast the suya with some oil during the cooking process
      You may incorporate suya spice at the start of cooking but my personal preference is midway through or at the end

Monday, June 7, 2021

Crisp cocoa cake with Nutella 🍫


 Crisp cocoa cake with Nutella 🍫


   Two cups of flour

   Three quarters of a cup of cocoa powder

    two cups of sugar

    two eggs

    Half a cup of oil

    A tablespoon and a half of baking powder

    Sodium bicarbonate teaspoon

    teaspoon salt

   cup of liquid milk


    Half a cup of boiling water

    Nescafe tea spoon

   🔸 Decoration:


   The method:

    In a large bowl, put all the above ingredients except the boiling water with the Nescafe and mix them with a blender.  Dissolve the spoon of Nescafe with boiling water, then add to the mixture and mix.  Pour the mixture into a large 13 x 9 inch mold greased with oil and covered with parchment paper.  Place in a preheated oven at 180 degrees for 45 minutes.

    Distribute the Nutella on the cake, then cut into squares, decorate with sprinkles of cocoa powder and serve



Wednesday, June 2, 2021

Bounty Cake


 Bounty Cake 🤩

   measuring cup;  200 ml


   for cake::

  4 eggs

   1 cup sugar

   1 cup milk

  1 cup of oil

  3 tablespoons of cocoa

  1 packet baking powder

  1 packet vanilla

   2 cups flour

  .  For cream:

  Two bags of whipped cream

  2.5 cups of milk

   A big tea cup of powdered sugar

  3.5 cups of coconut.

  For ganache::

  200 grams of dark or milk chocolate.

  200 ml of liquid cream.

  How to prepare

  1_ For the cake, beat the eggs and sugar with a mixer until it becomes more well, then add the other ingredients to get a liquid cake.

  2_ Then pour it into the greased mold.

   3_ Bake in a preheated 170 degree oven without a fan.

   4_ For the cream, whisk the whipped cream and milk well to get a thick consistency.

  5_ Then we pour the powdered sugar and coconut, mix them and leave them in the refrigerator for 30 minutes.

   6_ For the ganache, pour the cream into a small saucepan, heat it without boiling

  .  7_ We break the chocolate and put it in the cream and let it melt over the heat of the cream.

   8_ We distribute the cream that we kept in the refrigerator over the cake.

  9_ Pour the ganache that has been heated at room temperature over the cream, put it in the fridge and then serve

Chicken stuffed with cheese. .


 Chicken stuffed with cheese.


  •   Chicken breast slices
  •   Chicken Luncheon
  •  And cheese sandwich cheese
  •  Flour
  •   eggs
  •   rusk shaplog
  •   salt, black pepper


  We take thin slices of chicken breast, sprinkle only a little salt and black pepper, put the luncheon meat and cheese, then roll it so that the filling is inside, pass it in the flour, then the eggs, then the breadcrumbs, put it in a pan with hot oil and cook it on a medium heat. And it is ready❤

                   Health and comfort

Fried Spicy Chicken Wings wt breadcrumbs


 Our dinner 🍴

 Fried Spicy Chicken Wings wt breadcrumbs


  •  8 chicken wings
  •  1 tbsp rice flour
  •  1 tsp salt
  •  1 tsp pepper
  •  1 tsp chili powder
  •  2 beaten egg's white
  •  Breadcrumbs
  •  500ml Cooking oil


 1. Clean and slit the chicken wings

 2. Marinate wt salt, pepperr, chili powder n

     rice flour for 1 hour or more

 3. Prepare 1 beaten egg white and


 4. Heat 500ml oil in a wok wt high flame

     deep the chicken wings in egg white,

     coat wt the breadcrumbs then deep fry it,

     then reduce the flame to medium flame

     keep turning till golden brown .. Done.

Tuesday, June 1, 2021

Salty crepe wonderful


 Salty crepe wonderful 😍😍.  .


  Ingredients Crepe:

  •     Half a liter of regular milk
  •    .  2 large eggs
  •    .  salt,
  •    black pepper
  •     A tablespoon of butter.
  •     2 cups flour


chicken, chopped onion, green pepper, tomato, boiled carrots, chopped liquid cream cubes, soft cheese, and the filling remains optional.

    For dipping

   Rusk eggs, oil for frying


    We put all the ingredients in a bowl, mix them with a mixer until well mixed, let it rest for half an hour in the refrigerator, then form in a special crepe pan on a less than medium heat, when it is ready, put the  filling and roll it like a borak or a roll, dip it in eggs, then rusk and fry.

Sunday, May 30, 2021

Pan-Seared Steak in Butter Sauce


Pan-Seared Steak in Butter Sauce

Pan-Seared Steak in Butter Sauce - Hyper simple and so flavorful! Who can resist a juicy steak, especially when it's coated with a silky butter sauce reduction? Steak strips are marinated then quickly seared in a cast iron pan; the brown bits providing the basis for the most delish sauce ever. Dinner is ready!



 TIME: 10 MIN 


 Hyper simple and so flavorful - Dinner is ready!


  •  One 1lb (450g) flank steak, cut into strips
  •  1 + 2 tablespoons unsalted butter, divided
  •  1 small shallot, finely chopped
  •  3 garlic cloves, minced
  •  Pinch of red chili pepper flakes, to taste
  •  1tablespoon Dijon mustard
  •  3 teaspoons minced fresh thyme
  •  1 tablespoon finely minced chives
  •  ½ cup beef stock (or water)
  •  1 tablespoon lemon juice
  •  Salt and fresh cracked pepper, to taste
  •  Fresh chopped parsley, for garnish

 For the marinade

  •  1/4 cup (60ml) soy sauce (or coconut amino for paleo and gluten-free)
  •  1 tablespoon olive oil
  •  1 tablespoon Sriracha (or any hot sauce you like)


 1. In a bowl, combine oil, Sriracha, pepper, and soy sauce. Marinate steak strips in this mixture for at least 30 minutes.

 2. Melt butter in a skillet over medium-high heat. Season steak with salt and pepper and sear quickly, turning just once, until browned, 1–2 minutes. Transfer steak strips to a covered plate and set aside.

 3. Reduce heat to medium and cook shallot and garlic in the same skillet, stirring occasionally, until shallot softened and fragrant, about 2 minutes. Add thyme, chives, chili pepper flakes, lemon juice, mustard, and 1/2 cup beef stock, using a wooden spoon to scrape up any browned bits. You can add the remaining of the marinade if you like. Cook, swirling the pan occasionally until the liquid is reduced by about half, about 5 minutes. Add 2 tablespoons butter, swirling the skillet to melt; Adjust seasoning pan sauce with salt and pepper.

 4. Return the steak to the pan, reheat quickly, and garnish with chopped parsley and chives before serving with a side of sauteed spinach. Enjoy!


The Best Frozen Hot Chocolate


 The Best Frozen Hot Chocolate

The Best Frozen Hot Chocolate

 These freezy-cool, ultra chocolaty Frozen Hot Chocolates are to-die for! Rich and creamy, you'll love the cocoa flavor and frosty texture.

 Prep Time5 mins

 Total Time5 mins

 Course: Frozen Desserts, No Bake Desserts, No-Bake Treats

 Cuisine: American, Dessert

 Servings: 2-4


  •  2 cups milk I used 1%
  •  3 cups ice
  •  3 (.75-1 oz) pkgs hot cocoa packets (depending on the brand, they vary in ounces. Look for this range, which is typical for powdered hot cocoa packets)
  •  2 tsp Nielsen-Massey Pure Chocolate Extract optional but recommended
  •  1 tsp Nielsen-Massey Madagascar Bourbon Vanilla Extract or Tahitian Vanilla Extract
  •  Whipped cream
  • Chocolate syrup


 In a large blender, blend together the milk, ice, hot cocoa packets, chocolate and vanilla extracts on high speed until blended and smooth, about 1 minute.

 Pour into two tall Mason jars or glasses and garnish with fresh whipped cream and chocolate syrup. Likewise, you can also drizzle your glasses with chocolate syrup before pouring the hot chocolate into the glass for extra pizzazz and flavor.

 Drink up!

Tuesday, May 25, 2021

Stuffed Chicken Breast with Spinach, Cheese and Sun-Dried Tomatoes

Stuffed Chicken Breast with Spinach, Cheese and Sun-Dried Tomatoes


 PREP TIME: 20 min

 COOK TIME: 30 min


This stuffed chicken breast is delicious, impressive, and comes together with ease. With savory flavors of sun-dried tomatoes, spinach and cheese, it's a 30-minute meal you won’t soon forget.

We stuff our chicken breasts with:

 Minced garlic

 Sun-dried tomatoes


 Mozzarella cheese


 Cream cheese

 Sounds good right? Let’s get started!

Here's How to Make Stuffed Chicken Breast:

 Start with 4 good-sized chicken breasts. They don’t have to be gigantic, but you don’t want to use chicken breasts that are too small to stuff.

 Use a sharp knife to create a "pocket" on the inside of the breast. Make sure you leave one whole side (and even the ends) intact so your fillings stay inside.

 Salt those babies! We even like to sprinkle a little salt on the inside of the pocket, too.

 Mix the pesto, mozzarella, and cream cheese in a bowl.

 Stuff that cheesey goodness into the chicken breast pocket and now you’re ready to bake them!

How to Easily Stuff Chicken Breast:

 After you make the stuffed chicken breast filling and layer it all in the breast with the spinach and sun-dried tomatoes, the key to making sure that the stuffed chicken breasts stay stuffed even as they bake is to secure the stuffed pocket with a toothpick. Then, you’ll brown both sides of the stuffed chicken breast in a hot skillet until golden brown — tongs are handy for this task. Once they’re browned, you’ll pop them into the oven to bake until they’re fully cooked.

How Long Does it Take to Cook Stuffed Chicken Breast?

This stuffed chicken breast with spinach, sun dried tomatoes, and pesto makes for a really quick and easy weeknight dinner, but is equally fitting and delicious enough for company. Here’s how simple it is: once you’ve got your stuffed chicken prepared you’ll want to sear in the skillet for 3-4 minutes on each side, and pop it in the preheated oven for 16-18 minutes until the internal temperature reaches 165°F.


  1.  4Large chicken breasts
  2.  1 tspSalt
  3.  2 tbspOlive oil
  4.  2Garlic cloves, minced
  5.  1/4 cupPesto
  6.  4 tbspCream cheese
  7.  3/4 cup Mozzarella cheese, shredded
  8.  ½ cupSundried tomatoes
  9.  ½ cupSpinach, roughly chopped
  10.  2 tbspParsley, minced, optional


 Heat your oven to 375 ° F.

 Place the chicken on a cutting board. With a small sharp knife, carefully cut a pocket into the side of the chicken breasts. Take care not to cut all the way through. You are creating a "pocket" for all the filling to bake in.

 Season the chicken with salt, inside and out.

 In a small bowl, mix the garlic, pesto, cream cheese and mozzarella. Set aside.

 Layer the inside pockets of your chicken with the cream cheese mixture, sun-dried tomatoes and spinach. Secure the opening with toothpicks if desired.

 Heat the olive oil in a cast iron pan, or oven proof skillet over medium heat. Sear the chicken on both sides for 3-4 minutes each, until golden brown.

 Place all four breasts back into the pan (or on a baking sheet if you are not using an oven proof skillet) and place them in the oven until the internal temperature of the chicken breast is 165 ° F. This takes about 16-18 minutes longer depending on the size of the breast.

 Sprinkle with parsley (if using) and serve.

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