Meat and vegetables bowl

 

Ingredients

 - Vegetable oil: 2 tablespoons

 - Beef: 1 kilo (inch-sized pieces for each piece)

 - Salt: half a teaspoon

 - Black pepper: half a teaspoon

 - Garlic: clove (mashed)

 - Onion: 1 piece (finely chopped)

 - Potatoes: 3 (cut into large cubes)

 - Carrots: 4 pieces (cut into circles)

 - Celery: stalk (chopped)

 - Meat broth: a cup and a half

 - Bay leaf: 1 leaf

 - Chili powder: a teaspoon

 - Soy sauce: a teaspoon

 - Flour: a quarter cup

 How to prepare

 Season the meat pieces with salt and black pepper.

 Add oil to a frying pan over medium heat and fry the meat pieces for 4 minutes until they become brown, then drain them.

 Place the meat pieces with the onions, garlic, carrots, potatoes, and celery in a large pot over high heat.

 Pour the broth after two minutes, sprinkle the chili powder, then add the soy sauce and bay leaf, cover the pot and leave it on high heat for 4 hours.

 Mix the flour and half a cup of hot broth in a bowl and pour the mixture into the pot to make the stew thick, then keep the ingredients over high heat and leave the pot covered for an additional 30 minutes.

 Serve the dish and garnish with parsley.

𝘋𝘖𝘌𝘚 𝘈𝘕𝘠𝘖𝘕𝘌 𝘏𝘌𝘙𝘌 𝘈𝘊𝘛𝘜𝘈𝘓𝘓𝘠 𝘞𝘖𝘜𝘓𝘋 𝘌𝘈𝘛 𝘉𝘦𝘦𝘧 𝘓𝘪𝘷𝘦𝘳 𝘢𝘯𝘥 𝘖𝘯𝘪𝘰𝘯𝘴

 

𝘋𝘖𝘌𝘚 𝘈𝘕𝘠𝘖𝘕𝘌 𝘏𝘌𝘙𝘌 𝘈𝘊𝘛𝘜𝘈𝘓𝘓𝘠 𝘞𝘖𝘜𝘓𝘋 𝘌𝘈𝘛 𝘉𝘦𝘦𝘧 𝘓𝘪𝘷𝘦𝘳 𝘢𝘯𝘥 𝘖𝘯𝘪𝘰𝘯𝘴 ??

You’ll Need:

¼ cup of flour

1 lb beef liver

¼-½ cup of butter

½ tsp of salt

⅛ tsp of pepper

Oil to taste

1-2 tbsp of fresh minced sage

2 cups of thinly sliced onions

½ cup of beef stock

1 tbsp of minced Italian parsley

¼ cup of dry white wine

Steps:

First, you want to take a bag, and put the flour, the pepper, and the salt together in there.

Cut the liver into pieces that are about a half an inch, and then, put them into the bag, shaking this until they’re coated. This will help with muting the taste of this.

Get a skillet, and from there heat about 3 tablespoons of the butter, along with a little bit of oil, and from there, you want to sauté your onions on a medium-high sort of level, so that they’re nice and tender. You should see a small sheen of glossy on this.

Once you see that, you want to take the onions, putting them inside a dish, and from there, sprinkle the onion as well with some pepper and salt.

Heat up about 4 tablespoons of the butter, along with a small dash of oil to the skillet as well.

Add in the liver and then cook this for about 5 or so minutes, until this dish starts to brown.

Once this is finished cooking, put the onions directly onto the skillet, heating these up together with the liver as well.

Take the liver and onions and put this onto a plate. Use a stock and the wine to deglaze this, and from there, you want to make sure the liquid is reduced in this until it creates a nice, thick sauce that will really give you something to enjoy with this.

Take the liver, put it on a serving dish, and then, also add the onion to this. Add the sauce you just made, and then add a bit of parsley in order to garnish, and then you can serve it!

Tips:

How can I make sure the liver doesn’t taste too pungent?

This is a common question for a lot of people who like to make liver and onions, but don’t know how to make it not taste too pungent. The best way to do this, is to wash your liver, and make sure that any dirt or additives are gone. Also, making sure that the marinade soaks up everything in this is a good way to make sure that you have the best liver and onions dish out there, and one that you can enjoy too.

delicious lentil pancakes

 

Ingredients:

1½ cups of dried red lentils

1 large shallot, chopped

2 cloves of garlic, minced

1 small carrot, grated

¼ cup of fresh parsley, chopped

1 tbsp of tomato puree

1 tsp of salt

½ tsp of black pepper

Olive oil

Directions:

Step 1: Prepare the Lentil Mixture

Place the dried red lentils in a large bowl and cover them with water. Allow them to soak for about 2 hours.

After soaking, strain the lentils well using a fine mesh strainer and transfer them to a food processor or blender.

Step 2: Shape and Fry the Patties

Heat olive oil in a nonstick pan over medium to medium-high heat.

Scoop some of the lentil mixture and shape it into a patty using your hands.

Gently place the patty in the hot oil.

Repeat the process, making sure not to overcrowd the pan.

Fry the patties until both sides are golden brown, crispy, and cooked through.

Step 3: Serve and Enjoy!

Transfer the cooked lentil patties to a tray lined with parchment paper or paper towels to drain off any excess oil.

Serve the patties on a serving plate or dish with your favorite dipping sauce on the side.

Enjoy the delicious and protein-rich lentil patties as a main dish, snack, or appetizer!

Conclusion

These lentil patties are not only delicious but also nutritious and easy to make. Packed with protein from the red lentils and bursting with flavor from the aromatic vegetables and spices, they are sure to become a favorite in your vegan recipe repertoire. Whether served as a main dish, snack, or appetizer, these lentil patties are bound to impress!

Add the chopped shallots, minced garlic, grated carrots, and freshly chopped parsley to the lentils in the food processor.

Include the tomato puree, salt, and black pepper.

Blend all the ingredients together un

til smooth and fully combined.

Very easy dessert without condensed milk, just blend in a blender, delicious

 

Ingredients

 10 tablespoons of powdered milk

 1 envelope of tang passion fruit flavored juice

 200 ml of very cold water

 Method of preparation

 Place cold water and passion fruit juice in a blender and blend until smooth.

 After turning on the blender, add the powdered milk little by little, beating well after each addition until you obtain a smooth and creamy consistency.

 Pour the mixture into a container or on the counter to your liking and place in the freezer for 2 hours.

 Remove from the fridge and serve this incredible dessert!

Healthy Steak Salad

 

                      Healthy Steak Salad

INGREDIENTS:

For The Marinade & Dressing:

3 tablespoons apple cider vinegar

1/4 cup extra virgin olive oil

2 teaspoons honey

1 tablespoon Worcestershire sauce

1 tablespoon dijon mustard

1/2 teaspoon garlic powder

1/2 teaspoon kosher salt or to taste

1/4 teaspoon ground white pepper can be subbed to black, or to taste

For The Salad:

2 lb sirloin or rib-eye steak

6 cups chopped romaine lettuce

2 vine tomatoes diced

1/2 medium red onion sliced

8- ounce blue cheese crumbled

INSTRUCTIONS:

1.Whisk all the marinade/dressing ingredients into a bowl.

2.Place the steak into a shallow dish, and pour 1/3 of the prepared marinade/dressing.

3.Gently massage the steak to evenly distribute the marinade on all sides. Allow it to sit for 15 minutes, to get to room temp.

4.Meanwhile, prepare the veggies for the salad.

5.Brush the grill or a heavy-bottom pan with oil and heat over medium-high heat.

6.Cook the steak on both sides, for about 5 minutes in total for a medium-rare. (Cooking time depends on the thickness of your steaks). Or, cook it according to your level of doneness.

7.Remove the steaks from the grill/pan, and allow it to rest for a few minutes, then slice into 1/2-inch thick pieces.

8.Combine the tomatoes, onion, and lettuce to a large salad bowl. Add sliced steaks and pour the remaining dressing on top.

9.Garnish with crumbled cheese, toss well and serve.

Salad Spinner: This handy tool dries your leafy greens quickly and efficiently, ensuring your salad isn't soggy and allows dressings to adhere better. Consider a salad spinner with a built-in colander for added convenience.

cream cheese cheesecake

 

  Ingredients

For the base:

• 1 1/2 cups crushed graham crackers (or any sweet cracker of your choice)

• 1/4 cup sugar

• 1/3 cup melted butter

For the filling:

• 900 grams of cream cheese, at room temperature

• 1 cup of sugar

• 1 teaspoon vanilla extract

• 4 large eggs, at room temperature

• 2/3 cup of milk cream

 Instructions

1. Prepare the base:

• Preheat the oven to 180°C (350°F).

• Mix crushed cookies, sugar and melted butter. Press the mixture into the bottom of a 9-inch (23 cm) diameter springform pan.

• Bake the base for 10 minutes. Take out of the oven and let it cool down.

2. Prepare the filling:

• In a large bowl, beat the cream cheese until smooth. Add the sugar and vanilla extract, and continue beating until the mixture is well combined.

• Add the eggs one by one, beating lightly after each addition, without overbeating.

• Add the heavy cream and mix until everything is well integrated.

3. Assemble and bake the cheesecake:

• Pour the filling over the prepared base in the mold.

• Bake the cheesecake in the preheated oven for 55-60 minutes, or until the center is almost firm to the touch but still a little jiggly.

• Turn off the oven and leave the cheesecake inside with the door closed for 1 hour.

4. Cool and serve:

• Remove the cheesecake from the oven and let it cool completely to room temperature. Then refrigerate it for at least 4 hours, preferably overnight.

• Unmold carefully and serve. You can accompany it with fresh fruits, fruit sauce, or simply enjoy it as is.

This cream cheese cheesecake is a classic dessert that never fails to impress. I hope you enjoy making and eating this delicious cheesecake!

Cheesy Potato Stick

 

Ingredients:

 500gm potatoes

 100gm grated cheese

 150gm corn flour

 A little spring onion (finely sliced)

 1 red chili chopped

 1 tsp ground pepper

 salt to taste

 How to make:

 Potatoes are boiled and then mashed.

 Combine all the ingredients until evenly mixed.

 Chill in the refrigerator for approximately 1 hour.

 When it's been 1 hour, take it out and shape it into an elongated shape.

 Heat oil and fry until cooked and golden.

 Cheesy Potato Sticks are ready to be enjoyed when hot with chili sauce and mayonnaise. good luck