Savory Garlic-Ginger Beef Stir-Fry with Caramelized Cabbage Ribbons

 

Savory Garlic-Ginger Beef Stir-Fry with Caramelized Cabbage Ribbons

Ingredients:

1 lb ground beef

4 cups shredded green cabbage

1 medium onion, thinly sliced

2 garlic cloves, minced

1-inch fresh ginger, grated

2 tbsp soy sauce

1 tbsp oyster sauce

1 tbsp rice vinegar

1 tbsp sesame oil

1 tsp chili flakes or chili crisp

2 green onions, sliced

1 tbsp toasted sesame seeds

Salt & pepper to taste

1 tbsp neutral oil (for sautéing)

Directions:

Heat neutral oil in a large skillet over medium-high heat. Add ground beef and cook until browned, breaking it apart with a spoon.

Add onions, garlic, and ginger. Sauté until fragrant and lightly caramelized.

Stir in shredded cabbage, cooking until wilted and slightly golden around the edges.

Add soy sauce, oyster sauce, rice vinegar, chili flakes, and sesame oil. Mix well and cook for 3–4 more minutes.

Season with salt and pepper, then remove from heat.

Garnish with green onions and sesame seeds before serving.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes

Kcal: 325 kcal | Servings: 4

Vegan White Bean Soup

 Vegan White Bean Soup

INGREDIENTS:

A single spoonful of oil from olives

One little onion, chopped

Three mashed garlic cloves

Two cans of fresh and drained white beans (15 oz each)

Three cups of vegetable broth

Half a cup of unsweetened vegan milk

One teaspoon of dried thyme

Dried the herb rosemary 1 teaspoon

To taste, add salt &black pepper.

One tablespoon of juice from a lemon

One cup of chopped kale/spinach is optional.

INSTRUCTIONS:

In a cooking pot, heat the vegetable oil.

Add the chopped onion. For 3 to 4 minutes, cook.

Put the garlic. Cook for one minute while stirring.

Add the veggie broth & white beans.

put in the salt, pepper, rosemary, & thyme.

Stir to a boil. After that, cook for the next 15 to 16 minutes on medium heat.

Switch off the heat.

To make the soup creamier, blend half of it.

Make use of an immersion blender/blender.

Return to the pot with the pureed soup.

Add lemon juice and plant milk, then mix

include the greens now if you’re using them.

Cook till the greens wilt, another 2 to 3 minutes.

Adjust the level of flavor by tasting it.

Serve hot with crackers/toast.

Delicious Caramelized Onion and Goat Cheese Tarts

 Caramelized Onion, Mushroom & Gruyere

Tartlets

These savory tartlets are a perfect appetizer or elegant snack, combining the rich flavors of caramelized onions, earthy mushrooms, and creamy Gruyere cheese.

Ingredients:

1 sheet of puff pastry, thawed

2 tbsp olive oil

1 tbsp butter

2 cups mushrooms, sliced

2 shallots, finely chopped

2 cloves garlic, minced

1 tsp fresh thyme leaves

1/2 cup goat cheese, crumbled

1/4 cup heavy cream

Salt and pepper, to taste

Fresh thyme sprigs, for garnish

1 egg, beaten (for egg wash)

Instructions

1. Preheat the Oven:

Preheat your oven to 400°F (200°C).

2. Prepare the Pastry:

Roll out the puff pastry on a lightly floured surface.

Cut the pastry into circles using a cookie cutter or a glass.

Place the pastry circles on a baking sheet lined with parchment paper.

Score a smaller circle inside each pastry circle, being careful not to cut all the way through.

3. Cook the Mushrooms and Shallots:

Heat the olive oil and butter in a skillet over medium heat.

Add the mushrooms, shallots, and garlic. Sauté until the mushrooms are tender and the shallots are translucent.

Add the fresh thyme leaves and season with salt and pepper. Cook for another 2 minutes.

4. Assemble the Tarts:

Spread a layer of goat cheese inside the scored circle of each pastry round.

Top with the mushroom and shallot mixture.

Drizzle a little heavy cream over the mushroom mixture.

5. Bake:

Brush the edges of the pastry with the beaten egg.

Bake in the preheated oven for 15-20 minutes, or until the pastry is golden brown and puffed.

6. Serve:

Garnish with fresh thyme sprigs. Serve warm.

Golden Baked Brie with Caramelized Apples and Thyme

 Golden Baked Brie with Caramelized Apples and Thyme 

Ingredients:

2 Honeycrisp apples, sliced

3 tablespoons salted butter

3 tablespoons maple syrup

1 sheet frozen puff pastry, thawed

1 wheel of brie (8-12 ounces)

2 tablespoons apple butter (or fig preserves)

1 beaten egg, for brushing

Coarse sugar, for sprinkling

Fresh thyme, for garnish

Directions:

1. Preheat the Oven

Preheat your oven to 425°F (220°C) to ensure the puff pastry becomes golden and crispy while the brie melts inside.

2. Caramelize the Apples

Toss the sliced apples with butter and maple syrup in a baking dish. Roast in the preheated oven for 25 minutes, stirring occasionally, until the apples are soft and caramelized. Set aside.

3. Prepare the Brie and Puff Pastry

Lay the thawed puff pastry on a parchment-lined baking sheet. Place the brie wheel in the center. Cut away a small section of the brie rind from the top to expose the cheese, and spread 2 tablespoons of apple butter (or fig preserves) over the top.

4. Wrap the Brie in Pastry

Fold the puff pastry over the brie, sealing the edges. Trim any excess pastry if needed. Brush the pastry with the beaten egg and sprinkle with coarse sugar for added sweetness and texture.

5. Bake

Bake the wrapped brie in the oven for 20-25 minutes, or until the puff pastry is golden brown and crisp. Check periodically to prevent over-baking.

6. Serve

Top the baked brie with the caramelized apples and garnish with fresh thyme. Serve warm with crackers, baguette slices, or even apple slices for dipping.

Soft Hot Cross Buns Recipe

 Soft Hot Cross Buns Recipe

Ingredients:

 • 325 g (2 ½ cups) all-purpose flour

 • 150 ml (½ cup + 2 tbsp) warm whole milk

 • 50 g (¼ cup) granulated sugar

 • 2 tsp instant yeast

 • ½ tsp cinnamon powder

 • ½ tsp ground allspice

 • ¾ tsp salt

 • 1 large egg

 • 40 g (3 tbsp) unsalted butter, softened

 • ½ cup raisins (or currants/sultanas)

For the Cross

 • 4 tbsp flour

 • 3–4 tbsp water (to make a thick paste)

For the Glaze

 • 2 tbsp sugar + 2 tbsp water (boiled together to make syrup)

💁‍♂️Method:

Warm the milk until just lukewarm (not hot). Stir in sugar and yeast, let sit for 5–7 minutes until foamy.

In a large bowl, combine flour, cinnamon, allspice, and salt. Add yeast mixture, egg, and butter. Mix until a sticky dough forms.

Knead the dough on a floured surface (or with a stand mixer) for about 8–10 minutes until smooth and elastic.

Knead in raisins gently until evenly distributed.

Place dough in a greased bowl, cover, and let rise for 1–1.5 hours, or until doubled in size.

Punch down dough, divide into 10–12 equal pieces, and shape into smooth balls. Arrange on a lined baking tray, leaving a little space between each.

Cover and let rise for 30–40 minutes until puffy.

Mix flour and water into a thick paste. Pipe crosses on top of each bun using a piping bag or ziplock bag.

Preheat oven to 180°C (350°F). Bake buns for 20–25 minutes, until golden brown.

Brush hot buns with sugar syrup for a shiny finish.

BAKED PUMPKIN DONUTS

 

BAKED PUMPKIN DONUTS

Ingredients:

 • 1 ½ cups all-purpose flour

 • 1 tsp baking powder

 • ½ tsp baking soda

 • 1 tsp pumpkin pie spice (or cinnamon + nutmeg + ginger)

 • ½ tsp salt

 • ½ cup granulated sugar

 • ½ cup brown sugar, packed

 • 1 cup pumpkin purée (canned or fresh)

 • 2 large eggs

 • ¼ cup vegetable oil (or melted coconut oil)

 • 1 tsp vanilla extract

Optional Glaze:

 • 1 cup powdered sugar

 • 2-3 tbsp milk or cream

 • ½ tsp vanilla extract

Instructions:

 1 Preheat oven to 350°F (175°C). Grease a donut pan lightly.

 2 In a large bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.

 3 In another bowl, beat sugar, brown sugar, pumpkin purée, eggs, oil, and vanilla extract until smooth.

 4 Slowly add dry ingredients to the wet mixture, stirring until just combined (don’t overmix).

 5 Spoon the batter into the donut pan, filling each cavity about 3/4 full.

 6 Bake for 12-15 minutes or until a toothpick inserted comes out clean.

 7 Let the donuts cool for a few minutes before removing from the pan.

 8 Optional: Mix powdered sugar, milk, and vanilla to make a glaze. Drizzle over cooled donuts.

Tips:

 • For extra spice, sprinkle cinnamon sugar on top after glazing.

 • Store in an airtight container; best eaten within 2-3 days.

 

Smoked Brisket & Beer Cheese Pretzel Bombs

Ingredients

• 1 pound smoked brisket, shredded

• 1 cup beer cheese dip

• 1 can refrigerated biscuit dough

• 1/4 cup baking soda

• 2 cups warm water

• Coarse salt, for topping

• Melted butter, for brushing

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C).

Prepare the Filling: In a bowl, combine the shredded smoked brisket with the beer cheese dip until well mixed.

Prepare the Dough: On a lightly floured surface, roll out each biscuit dough piece into a flat circle.

Fill and Shape: Place a spoonful of the brisket and cheese mixture in the center of each dough circle. Wrap the dough around the filling, pinch to seal, and shape into a ball.

Prepare Baking Soda Bath: In a separate bowl, dissolve the baking soda in warm water.

Dip the Dough Balls: Dip each filled dough ball into the baking soda solution briefly, then place on a parchment-lined baking sheet.

Add Salt: Sprinkle each dough ball with coarse salt.

Bake: Bake for 12-15 minutes until the pretzel bombs are golden brown.

Brush with Butter: Remove from the oven and brush with melted butter before serving for extra flavor and shine.