Crispy Potato Pastry

 

Crispy Potato Pastry

Ingredients

1 tsp yeast

2 glasses of warm water

5.5 cups all-purpose flour

1.5 tsp salt

2 potatoes

1 tsp salt or as per taste

1 tsp black pepper

1 cup grated cheddar cheese

150 g butter

1 egg yolk

Directions

Step1

In a suitable kneading bowl, combine warm water and yeast, stirring until the yeast is dissolved. Gradually add flour and salt, kneading until you achieve a soft and pliable dough. Divide the dough into 8 equal portions, cover them, and allow them to rest for 25 minutes.

Step2

Boil the potatoes until tender, then mash them until they reach a smooth consistency. Mix in grated cheddar cheese, salt, and black pepper to taste, creating a deliciously savory filling.

Step3

Once the dough has rested, roll it out into thin sheets using a rolling pin. Layer the sheets with butter, stacking them on top of each other. Place the layered dough in the freezer for 30 minutes to firm up.

Step4

After chilling, roll out the dough once again into a square shape. Cut the dough into equal-sized squares and spoon a portion of the potato filling onto each square. Fold the dough over the filling, sealing the edges to form individual pastries.

Step5

Preheat your oven to 190 degrees Celsius (.Place the assembled pastries on a baking tray lined with parchment paper. Brush the tops of the pastries with beaten egg yolk for a golden finish. Bake in the preheated oven for approximately 20-25 minutes, or until the pastries are beautifully golden and crispy.

Step6

Once baked to perfection, remove the pastries from the oven and allow them to cool slightly before serving."

Chocolate Chip Cheesecake Cookies 🍪🍫🧀✨

 

Chocolate Chip Cheesecake Cookies 

Ingredients 

½ cup unsalted butter, softened

4 oz cream cheese, softened

¾ cup brown sugar

¼ cup granulated sugar

1 large egg

1 tsp vanilla extract

1 ¾ cups all-purpose flour

1 tsp cornstarch

½ tsp baking soda

¼ tsp salt

1 ½ cups chocolate chips

✨ Instructions ✨

Preheat & Prep:

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. 

Cream Butter & Cream Cheese:

In a large bowl, beat together softened butter and cream cheese until light and fluffy. Add brown sugar and granulated sugar, mixing well. 

Add Wet Ingredients:

Mix in the egg and vanilla extract until combined. 

Combine Dry Ingredients:

In a separate bowl, whisk together flour, cornstarch, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Stir in the chocolate chips. 

Scoop & Bake:

Drop rounded tablespoons of cookie dough onto the prepared baking sheet, spacing them 2 inches apart. Bake for 10-12 mins or until the edges are golden and the centers are just set. Allow the cookies to cool on the baking sheet for 5 mins before transferring to a wire rack. 

Serve & Enjoy:

Enjoy warm with a glass of milk for ultimate cookie bliss! 

Pasta e Fagioli 🍲🍝

 

Pasta e Fagioli 

Ingredients:

1 lb ground beef or Italian sausage

1 small onion, diced

2 carrots, diced

2 stalks celery, diced

4 cloves garlic, minced

1 can diced tomatoes (14.5 oz)

1 can cannellini beans (15 oz), drained

1 can kidney beans (15 oz), drained

4 cups beef broth

1 tsp dried basil

1 tsp dried oregano

1/2 tsp red pepper flakes

1 cup small pasta (ditalini or elbow)

Salt and pepper to taste

Grated Parmesan cheese, for serving

Instructions:

In a large pot, cook the ground beef or sausage over medium heat until browned. Drain any excess fat.

Add the onion, carrots, celery, and garlic to the pot. Cook for 5 minutes until the vegetables soften.

Stir in the diced tomatoes, cannellini beans, kidney beans, beef broth, basil, oregano, and red pepper flakes. Bring to a boil, then reduce heat and simmer for 20 minutes.

Add the pasta and cook until tender, about 8-10 minutes. Season with salt and pepper to taste.

Serve the soup with grated Parmesan cheese on top.

Prep Time: 15 minutes | Cook Time: 30 minutes | Servings: 6

Enjoy this comforting and hearty Pasta e Fagioli, perfect for any time of year! 🍲🍝

Meatballs with Potatoes and Cheese

 

Meatballs with Potatoes and Cheese

Ingredients :

3 peeled parboiled Russet potatoes

1 diced white onion

1 pinch dried paprika

1 pinch dried parsley

2 cups shredded mozzarella

1½ pounds ground beef

Salt and black pepper to taste

For the Bechamel Sauce:

5 tablespoons butter

4 cups milk

4 tablespoons all-purpose flour

2 teaspoons salt

½ teaspoon nutmeg

Instructions :

First, make the bechamel sauce.

Melt the butter in a skillet, then stir in the flour.

Whisk and cook for about 6 minutes or until golden.

Heat the milk in a pan until it’s close to a boil but not quite.

Add a cup of milk at a time to the flour mixture, whisking until smooth between each addition.

Bring the mixture to a boil, turn down the heat a bit and cook for 10 minutes, stirring all the time.

Season with salt and black pepper and add nutmeg.

Preheat the oven to 400°F.

Mix the beef, onion, parsley, nutmeg, salt, and pepper in a bowl.

Shape it into meatballs.

Line a round casserole dish with potato slices and also up the sides.

Arrange the meatballs on top.

Put some potato slices between each one.

Pour the bechamel sauce on top.

Sprinkle over the cheese and bake for 15 minutes or until golden.

🧀 Rich and Creamy Shrimp and Crab Spinach Dip with Garlic and Parmesan 🧄

  

Rich and Creamy Shrimp and Crab Spinach Dip with Garlic and Parmesan 

Ingredients:

1/2 pound shrimp, peeled, deveined, and chopped

1/2 pound lump crab meat

2 cups fresh spinach, chopped

8 oz cream cheese, softened

1/2 cup sour cream

1/2 cup mayonnaise

1/2 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

3 garlic cloves, minced

1 teaspoon Old Bay seasoning

Salt and pepper to taste

1 tablespoon olive oil

Tortilla chips, crackers, or toasted bread for serving

Directions:

Cook the Shrimp: Heat olive oil in a skillet over medium heat. Add the chopped shrimp and cook for 2-3 minutes, until pink and fully cooked. Remove from heat and set aside.

Prepare the Dip: In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, minced garlic, Old Bay seasoning, salt, and pepper. Mix until smooth and well combined.

Add the Seafood and Spinach: Stir in the cooked shrimp, crab meat, chopped spinach, mozzarella, and Parmesan cheese until everything is well incorporated.

Bake: Preheat your oven to 375°F (190°C). Transfer the dip mixture into an oven-safe dish and spread it out evenly. Bake for 20-25 minutes, or until the dip is bubbly and golden on top.

Serve: Remove from the oven and let the dip cool slightly. Serve warm with tortilla chips, crackers, or toasted bread for dipping.

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes

Kcal: 300 kcal per serving | Servings: 8

HOMEMADE CHURROS

 

HOMEMADE CHURROS

RECIPE

1 cup flour

¹/² milk

¹/² water

¹/² teaspoon salt

2¹/² tablespoons sugar

2 tablespoons butter

Veg oil for frying

Chocolate for serving

PROCEDURE

Step 1- Bring milk, sugar, salt and butter to a boil a saucepan. Once it's boiled, remove from heat and immediately add the flour and mix with a wooden spoon until it forms a dough, making sure not to overmix.

Step 2- Transfer the dough to a piping bag fitted with a large star nozzle and let it rest for 2 minutes. Meanwhile l heat oil in a heavy- bottomed pan, carefully l pipe strips of dough over the hot oil and cut them with scissors. Fry until they achieve a golden brown color

Step 3- After frying, drain the churros on tissue paper and roll them in castor sugar. Serve with chocolate

Tips

-Avoid over mixing the dough for soft churros

-Ensure the oil is at the right temperature, too hot will brown quickly and remain raw inside, and too cold will distort the shape

-Flavor castor sugar with cinnamon but is optional

-Avoid crowding the oil while frying to maintain the temperature

-To check oil temperature, pinch a small dough piece and put it in the oil, it should rise slowly and then brown

Enjoy your churros 

🍤 Crispy Fried Shrimp Tossed in a Spicy, Creamy, and Sweet Sauce 🌶️

 

Crispy Fried Shrimp Tossed in a Spicy, Creamy, and Sweet Sauce 

Ingredients:

For the shrimp:

1 lb large shrimp, peeled and deveined

1/2 cup buttermilk

1/2 cup all-purpose flour

1/2 cup cornstarch

1/2 teaspoon garlic powder

1/2 teaspoon paprika

Salt and pepper, to taste

Vegetable oil, for frying

For the Bang Bang sauce:

1/2 cup mayonnaise

2 tablespoons sweet chili sauce

1 tablespoon sriracha (adjust for spice preference)

1 tablespoon honey (optional for added sweetness)

For garnish (optional):

Chopped green onions

Sesame seeds

Lime wedges

Instructions:

Marinate the Shrimp:

In a medium bowl, combine the shrimp with buttermilk and let it marinate for about 10-15 minutes. This step tenderizes the shrimp and infuses flavor.

Prepare the Sauce:

In a separate small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey (if desired). Set this Bang Bang sauce aside for later.

Coat the Shrimp:

In another bowl, mix the flour, cornstarch, garlic powder, paprika, salt, and pepper. After marinating, remove the shrimp from the buttermilk, allowing excess to drip off, and dredge in the flour mixture until thoroughly coated.

Fry the Shrimp:

Heat about 1 inch of vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F (175°C). Fry the shrimp in batches for 2-3 minutes on each side or until they turn golden brown and crispy. Once done, transfer the shrimp to a paper towel-lined plate to absorb any extra oil.

Toss in Sauce:

After frying, toss the shrimp in the prepared Bang Bang sauce, ensuring they are well-coated.

Serve:

Garnish your delicious shrimp with chopped green onions, sesame seeds, and lime wedges. Enjoy them right away as a delightful appetizer or serve them over rice for a complete meal.

Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4