Potato Croquettes - Perfect Recipe 👌

 

          Potato Croquettes - Perfect Recipe 👌

Ingredients:

2 potatoes

100g cheese

50g flour

2 eggs

oil

Directions:

Preheat the oven to 180°. Bake the potatoes in the oven for 1 -1 ½ hours until they are tender. Then scoop the flesh from the potato into a bowl and mash until smooth. Season with salt and pepper if preferred. Set aside to cool. Take a cube of cheese and mould some of the potato around it and shape into a ‘sausage’. Repeat this with the rest of the cheese and potato.

Place the flour onto a plate, beat the eggs in a jug and place the breadcrumbs into a bowl. Pour the oil into a saucepan and heat on a medium heat to about 180-185°C. It is important that you take caution around the oil as it will be very hot. Deep fry the croquettes in batches for 2-3 minutes until they are golden brown in colour and crisp on the outside. Carefully remove from the oil and drain on kitchen paper before serving. Serve immediately or keep refrigerated. Eat within two days. Enjoy!!!

.

Vanilla cream rolls

 

                            Vanilla cream rolls

INGREDIENTS:

YIELD: 12 cannoncini

For the custard cream (crema pastiera):

3 egg yolks

3 tablespoons (30 gr) of all-purpose flour

1/2 cup (100 gr) of sugar

1 teaspoon of vanilla extract

8 oz (235 ml) of milk

For the cannoncini:

1 sheet of puff pastry, defrosted (about 8 oz, 225 gr) 

1/4 cup (50 gr) of sugar

1 egg (for egg wash)

powdered sugar to decorate

PREPARATION:

Start by preparing the custard cream (crema pastiera):

Warm up the milk until hot (not boiling).

In a medium-sized pan, whisk the egg yolks with the sugar, vanilla extract, and flour, until light and fluffy. 

Add the milk some at a time while whisking, making sure there are no lumps.

Baked Salmon in Foil with Asparagus and Garlic Lemon Butter Sauce

 

Baked Salmon in Foil with Asparagus and Garlic Lemon Butter Sauce

Ingredients:

°4 salmon fillets, skinless

°1 pound (454 grams) asparagus tips

°1/3 cup (75 grams) melted butter

°1/3 cup (125 ml) lemon juice

°4 minced garlic cloves

°2 teaspoons (10ml) chopped fresh parsley

°Salt and pepper

°2/3 cup (65 grams) grated fresh parmesan cheese

°Parsley and lemon wedges to garnish

Preparation:

Preheat the oven to 400°F (200°C).

Place the salmon fillets in the center of a 12”x18” (30×45 cm) sheet of aluminum foil, each. Divide the asparagus into four equal portions and place them around the salmon.

In a bowl, combine the butter, lemon juice, garlic and parsley. Pour over the salmon and asparagus, season with salt and pepper to taste and top with 2 to 3 tablespoons of Parmesan cheese.

Close the aluminum foil and seal the sides tightly, in foil.

Enjoy !

Cabbage Roll Soup🔥🔥

 

                Cabbage Roll Soup🔥🔥

Ingredients

2 teaspoons olive oil

salt and pepper to taste

1 pound ground beef I use 90% lean

1 onion finely diced

2 teaspoons minced garlic

4 cups coarsely chopped green cabbage

2 carrots peeled, quartered and sliced

4 cups beef broth

3 8 ounce cans tomato sauce

1/2 cup uncooked long grain rice

1 bay leaf

3 tablespoons brown sugar

2 tablespoons parsley

Instructions

Heat the olive oil in a large pot over medium high heat. Add the ground beef and season with salt and pepper to taste.

Cook, breaking up the meat with a spatula, until beef is browned, approximately 4-5 minutes. Add the onion and garlic cook for 2-3 minutes.

Add the cabbage, carrots, beef broth, tomato sauce, rice, bay leaf and brown sugar to the pot. Season with salt and pepper to taste.

Bring to a simmer and cook for 25 minutes or until rice is tender. Remove bay leaf and discard.

Sprinkle with parsley and serve.

AIR FRYER CHICKEN WINGS

 

                     AIR FRYER CHICKEN WINGS

Ingredients:

2 pounds chicken wings recommend party pack

1 tablespoon olive oil

Rub:

½ teaspoon sea salt

¼ teaspoon ground black pepper

½ teaspoon garlic powder

½ teaspoon smoked paprika

⅛ teaspoon chilli powder

½ teaspoon onion powder

Instructions:

Prepare the air fryer and preheat to 182 degrees C or 360 degrees F. Add all the ingredients for the rub in a small mixing bowl. Stir until well combined.

Use paper towels to pat dry the chicken wings. Add the chicken wings inside a resealable bag as well as oil. Shake the bag until the chicken wings are well coated with the oil.

Arrange the chicken wings into the preheated air fryer. Cook for about 10 minutes on each side. Adjust the heat to 390 degrees F and cook for 6 more minutes or until done. Serve hot and enjoy!

LEMON CAKE 😋

 

                              LEMON CAKE 😋

Ingredients:

For the cake:

2 cups all-purpose flour

1 1/2 cups granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1 cup whole milk

3 large eggs

Zest of 2 lemons

Juice of 1 lemon

1 teaspoon vanilla extract

For the lemon glaze:

1 cup powdered sugar

Juice of 1 lemon

Zest of 1 lemon

Instructions:

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

Add the softened butter and mix until the mixture resembles coarse crumbs.

In a separate bowl, whisk together the milk, eggs, lemon zest, lemon juice, and vanilla extract.

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.

Pour the batter into the prepared cake pan and smooth the top.

Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.

While the cake is baking, prepare the lemon glaze by whisking together the powdered sugar, lemon juice, and lemon zest until smooth.

Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes.

Carefully invert the cake onto a wire rack to cool completely.

Once the cake is completely cool, drizzle the lemon glaze over the top, allowing it to drip down the sides.

Slice and serve the lemon cake, garnishing with additional lemon zest if desired.

This lemon cake is light, moist, and bursting with citrus flavor. The zesty lemon glaze adds an extra layer of tangy sweetness, making it a perfect treat for any occasion. Enjoy!

CHEESY SCALLOPED POTATOES

 

♦️CHEESY SCALLOPED POTATOES

Must express something to keep getting my recipes.... Thank you.

Garlic Lemon Butter Seared Scallops

✅Ingredients:

1 1/4 lb sea scallops side muscle removed

1 1/2 tablespoons olive oil or vegetable oil

3 tablespoons butter

1–2 cloves of garlic minced

2 tablespoon fresh lemon juice

2 teaspoons chopped fresh parsley or other fresh herbs

Salt and fresh ground black pepper

✅Preparation:

Pat the scallops dry with paper towels and sprinkle with a pinch of sea salt right before cooking.

Add olive oil and 1 tablespoon butter to a large sauté pan or cast iron skillet over medium-high heat. Get the fat good and hot and almost to the smoking point. Add scallops and sear for 1 1/2 -2 minutes on each side. They should have a golden crust on each side. Do not overcrowd the pan, so if necessary, cook in batches. As cooked, remove to plate.

Wipe out the skillet. Add 2 tablespoons butter to the same skillet over low heat. Add garlic and cook until fragrant, about 1 minute. Add lemon juice and return scallops to pan. Warm scallops for 1-2 minutes, turning several times to get them in the lemon butter. Sprinkle with parsley, salt, and pepper to taste, and serve immediately.

ENJOY!