Coconut Chocolate Bars

 

Coconut Chocolate Bars

Ingredients:

- 500g shredded coconut

- 2 boxes of sweetened condensed milk

- 300g melted semi-sweet chocolate

Instructions:

1. In a bowl, mix the shredded coconut with sweetened condensed milk.

2. Line a rectangular mold with plastic wrap.

3. Spread the coconut mixture with condensed milk evenly in the mold, covering the entire surface.

4. Pour half of the melted chocolate over the coconut mixture.

5. Allow the chocolate to cool, then remove the mixture from the mold.

6. Peel off the plastic wrap and cover the other side with the remaining melted chocolate.

7. Sprinkle shredded coconut on top.

8. Let it cool and set, then cut it into small squares

grilled potato sandwiches

 

INGREDIENTS

  750g potatoes

  50g breadcrumbs

  1 egg

  100g sliced cheese

  100g ham

Salt

  Pepper

  Rosemary

  Olive oil

METHOD

Boil the potatoes in plenty of water and allow them to cool completely, peel it and mash it with a fork. Add egg, salt, pepper, rosemary and breadcrumbs, mix well.

Take a piece of dough and form squares.

 Fill them with cooked ham and cheese, close and grease with butter.

Cook them in a frying pan for 5 minutes on each side.

Classic pork sausage

 

Ingredients

Twelve rolls of classic pork sausage

What You Require: One pound of pork sausage

a tablespoon of canola oil

One small onion, minced

2 minced garlic cloves

dried thyme, 1 teaspoon

1.5 milligrams of dried sage

Toss with salt and pepper.

1 defrosted box of puff baked good 1 beaten egg for the egg wash

Directions 

1. Let the stove warm up to 375°F, or 190°C.

2. In a skillet set over medium warm, include the chopped garlic and onion to the warmed olive oil.

After around 5 minutes of cooking, they ought to be delicate and transparent.

Third, break up the pork frankfurter with a spoon some time recently including it to the skillet. Burn till

brilliant brown. Once combined, include the sage, salt, pepper, thyme, and salt. Take the dish off the warm and permit it to cool for a little.

Fourth, tidy a surface with a small flour and roll out the puff baked good. Make rectangles measuring

around 5 by 3 inches each.

5. Part the frankfurter blend in half and put a small on each conclusion of the baked good rectangles.

6. Apply a small sum of beaten egg to seal the batter, at that point roll it over the wiener, being

beyond any doubt to tuck in the ends.

Step7: Organize the rolls, crease side down, on a parchment-lined preparing sheet.

Turn the rolls a brilliant shade by brushing them with the extra beaten egg.

9. Puff them up and heat them for 25-30 minutes in a preheated broiler, or until they gotten to be

brilliant brown.

10. Permit them to cool for a small some time recently you eat them.

Changes and Hints

To make the wiener combination more spicier, you may include a squeeze of cayenne pepper or

ruddy pepper drops. You may alter things up by utilizing ground turkey or hamburger instep of pork if

you crave. Embellish the wiener with destroyed cheddar or mozzarella some time recently spreading

out the batter for a tasty treat.

Fish Fingers with Peri Peri Fries and Beans

 

Ingredients:

For the Fish Fingers:

1 lb white fish fillets (such as cod or haddock), cut into strips

1 cup breadcrumbs

1/2 cup flour

2 eggs, beaten

Salt and pepper to taste

Oil for frying

For the Peri Peri Fries:

4 large potatoes, cut into fries

2 tablespoons olive oil

2 teaspoons peri peri seasoning

For the Beans:

1 can (15 oz) baked beans

Directions:

For the Fish Fingers:

Season the fish strips with salt and pepper.

Dredge each strip in flour, dip in beaten eggs, and coat with breadcrumbs.

Heat oil in a frying pan over medium heat and fry the fish fingers until golden and cooked through, about 3-4 minutes per side. Drain on paper towels.

For the Peri Peri Fries:

Preheat oven to 400°F (200°C).

Toss the cut potatoes with olive oil and peri peri seasoning.

Spread the fries on a baking sheet and bake for 25-30 minutes, or until crispy and golden.

For the Beans:

Warm the baked beans in a saucepan over medium heat until heated through.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes | Kcal: 650 kcal per serving | Servings: 4 servings

Cheesy Beef Empanadas

 

Ingredients:

2 tablespoons olive oil

1 small white onion (diced)

1 jalapeño (deseeded and diced (optional))

2 garlic cloves (minced)

1 lb ground beef

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon cumin powder

1 teaspoon ground dried oregano

12-15 6-inch round empanada wrappers*

8 oz Colby jack cheese (freshly grated)

1 egg

2 tablespoons water

Instructions:

Preheat the oven to 375°F and line two large baking sheets with parchment paper, a silicone baking mat or spray with non-stick spray.

Add the olive oil to a large skillet over medium heat and add the onion once hot. Cook, stirring often, until the onion becomes translucent. Then add the jalapeño and cook for another three minutes. Add the garlic and cook for another minute, or until it becomes fragrant.

Add the beef and sprinkle in the salt, pepper, cumin and oregano and stir to combine.

Cook, breaking up the beef and stirring often, until the beef turns a dark brown color and has cooked through. Drain off the rendered fat, set the pan aside and let it cool for 10 minutes.

Once cooled, add a spoonful of it to the center of an empanada wrapper and add a tablespoon of cheese on top.

Fold it in half, pinch the edges around the border and twist the edges into a classic empanada border or use a fork to press in the edges to seal.

Add empanadas to the two baking trays, leaving room for spreading. Beat the egg and water together in a small bowl and brush it over the empanadas.

Bake empanadas for 25 to 27 minutes or until light and golden on the top. Remove them from the oven and let them cool for 10 minutes before serving.

French Fried Potato Squares Marinated in herbs

 

Ingredients:

4 Large Potatoes

2 Tablespoons Chopped Fresh Parsley

1 Tablespoon Chopped Chives or Green Onions

2 Tablespoons Cornstarch

1 Teaspoon Salt (or to taste)

1/2 Teaspoon Black Pepper

Oil for Frying

Instructions:

Prepare the Potatoes:

Peel the potatoes and grate them finely. Place the grated potatoes in a clean cloth or paper towel and squeeze out as much excess moisture as possible.

Mix the Ingredients:

In a large bowl, combine the grated potatoes, chopped parsley, chives (or green onions), cornstarch, salt, and pepper. Mix well until all the ingredients are evenly distributed.

Shape the Squares:

Spread the potato mixture on a flat surface or a large plate, flattening it to about a 1/4 inch thickness. Cut the flattened mixture into small squares, about 1 inch each side.

Fry the Squares:

Heat oil in a deep frying pan or a fryer to 350°F (175°C). Fry the potato squares in batches until they are golden brown and crispy, about 2-3 minutes per side. Remove the fried squares and place them on paper towels to drain excess oil.

Serve:

Serve the crispy potato squares hot as a snack or a side dish. Enjoy your crispy, delicious potato squares!

Cheesy Baked Potato Rounds

 

Ingredients:

For the Potato Rounds:

Large Potatoes: 4, peeled and sliced into 1/2-inch thick rounds

Olive Oil: 2 tablespoons

Salt: 1 teaspoon

Black Pepper: 1/2 teaspoon

Garlic Powder: 1/2 teaspoon

Paprika: 1/2 teaspoon

For the Topping:

Shredded Cheese: 1 1/2 cups (Cheddar, Mozzarella, or a blend)

Fresh Parsley: 2 tablespoons, chopped

Chopped Chives: Optional, for garnish

Instructions:

Preheat the Oven:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with

olive oil.

Prepare the Potatoes:

Peel and slice the potatoes into 1/2-inch thick rounds. Place the potato rounds in a large mixing bowl.

Drizzle the olive oil over the potato rounds and add the salt, black pepper, garlic powder, and paprika.

Toss the potatoes until they are evenly coated with the oil and seasonings.

Bake the Potato Rounds:

Arrange the seasoned potato rounds in a single layer on the prepared baking sheet. Make sure they

are not overlapping to ensure even cooking.

Bake the potatoes in the preheated oven for 25-30 minutes, or until they are golden brown and

crispy. Flip the potato rounds halfway through the baking time to ensure both sides are evenly

browned.

Add the Cheese:

Remove the baking sheet from the oven and sprinkle the shredded cheese evenly over the potato

rounds.

Return the baking sheet to the oven and bake for an additional 5-7 minutes, or until the cheese is

melted and bubbly.

Garnish and Serve:

Remove the cheesy potato rounds from the oven and let them cool slightly.

Sprinkle the chopped fresh parsley and optional chives over the top of the potato rounds for a burst

of color and flavor.

Transfer the cheesy baked potato rounds to a serving platter and enjoy them warm.

Tips for Perfect Cheesy Baked Potato Rounds:

 

Potato Choice: Use large, starchy potatoes like Russet or Yukon Gold for the best texture.

Cheese Variations: Feel free to experiment with different types of cheese such as Gouda, Parmesan,

or Monterey Jack to suit your taste preferences.

Crispiness: To achieve extra crispy potato rounds, you can soak the potato slices in cold water for 30

minutes before seasoning and baking. Pat them dry thoroughly with a paper towel before proceeding

with the recipe.

Serving Suggestions: Serve the potato rounds with a variety of dipping sauces such as sour cream,

ranch dressing, or a spicy aioli for added flavor.