Ciabatta bread

 

Here’s a simple and authentic Ciabatta Bread recipe — light, airy, and perfect for sandwiches or dipping in olive oil 🥖✨

---

🍞 Homemade Ciabatta Bread

Ingredients

For the sponge (biga):

• 1 cup (125 g) all-purpose flour
• ½ cup (120 ml) water (room temperature)
• ⅛ tsp instant yeast

For the dough:

• All the prepared biga
• 2 cups (250 g) all-purpose flour
• ¾ cup (180 ml) warm water
• 1 tsp salt
• ¾ tsp instant yeast
• 1 tbsp olive oil

---

Instructions

1. Make the sponge (biga):

• In a bowl, mix flour, yeast, and water until combined.
• Cover and let sit overnight (12–18 hours) at room temperature until bubbly and doubled in size.

---

2. Make the dough:

• In a large bowl, combine the biga, remaining flour, warm water, salt, yeast, and olive oil.
• Mix with a spoon or dough whisk until sticky and shaggy (ciabatta dough is very wet — that’s normal!).

---

3. Knead (stretch & fold method):

• Let the dough rest for 30 minutes.
• Then, using wet hands, gently stretch one side of the dough and fold it over itself.
• Rotate the bowl and repeat 3–4 times.
• Repeat this stretch & fold every 30 minutes, for 3–4 rounds total.
• The dough will become elastic and airy.

---

4. First rise:

• Cover and let rise at room temperature until doubled in size (about 1½–2 hours).

---

5. Shape the loaves:

• Generously flour your work surface and hands.
• Carefully pour out the dough (do not punch it down).
• Cut into 2 rectangles (loaves) and gently shape without pressing out the air.
• Place them on parchment paper and let rest for 45–60 minutes.

---

6. Bake:

• Preheat oven to 220°C (425°F).
• Place a pan with hot water on the bottom rack (for steam).
• Bake for 25–30 minutes until golden brown and crisp.

---

7. Cool:

• Let cool on a wire rack before slicing. The inside should be full of big, airy holes.

---

Would you like a no-knead overnight version (simpler, less folding)?

Vanilla Custard Cream Squares

 

Here’s a classic Vanilla Custard Cream Squares recipe — rich, creamy, and perfectly layered between flaky pastry or biscuit bases:

---

🍰 Vanilla Custard Cream Squares

Ingredients

For the custard filling:

• 4 cups (1 L) milk
• 1 cup (200 g) sugar
• 1/2 cup (60 g) cornstarch
• 6 egg yolks
• 2 tsp vanilla extract (or 1 vanilla bean)
• 2 tbsp butter

For the base and top:

• 1 package puff pastry (2 sheets) or plain tea biscuits (if no puff pastry)

For topping (optional):

• Powdered sugar for dusting
• Whipped cream for serving

---

Instructions

1. Bake the puff pastry:

   • Preheat oven to 200°C (400°F).
   • Roll out the puff pastry and bake on parchment paper until golden and puffed (about 15 minutes).
   • Let it cool, then gently press it flat.

2. Make the custard:

   • In a saucepan, heat 3 cups of milk with sugar and vanilla until hot (not boiling).
   • In a separate bowl, whisk together egg yolks, cornstarch, and the remaining 1 cup of milk until smooth.
   • Slowly pour the hot milk into the egg mixture while whisking constantly.
   • Return everything to the saucepan and cook over medium heat, stirring constantly, until thick and creamy.
   • Remove from heat and stir in butter until smooth.

3. Assemble:

   • Line a square or rectangular dish with one sheet of puff pastry (or biscuits).
   • Pour the warm custard evenly over it.
   • Place the second sheet of pastry (or biscuits) on top.

4. Chill:

   • Refrigerate for at least 4 hours (or overnight) until fully set.

5. Serve:

   • Dust with powdered sugar before slicing into squares.
   • Serve cold with a bit of whipped cream if you like!

---

Would you like me to give you a no-bake version (using only biscuits and stovetop custard)?

Mini Coconut Cream Pies

 

Here’s a simple and creamy recipe for Mini Coconut Cream Pies — perfect bite-sized desserts with a buttery crust and tropical coconut flavor! 🥥🥧

---

🧾 Ingredients

For the crust:

• 1 ½ cups crushed graham crackers (or vanilla wafers)
• ¼ cup granulated sugar
• 6 tbsp melted butter

For the coconut filling:

• 2 cups whole milk (or coconut milk for extra flavor)
• ¾ cup granulated sugar
• ¼ cup cornstarch
• 3 large egg yolks
• 1 cup shredded sweetened coconut
• 1 tsp vanilla extract
• 1 tbsp butter

For the topping:

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• ½ tsp vanilla extract
• Toasted coconut flakes (for garnish)

---

🍳 Instructions

1. Make the crusts:

   • Preheat oven to 350°F (175°C).
   • In a bowl, combine crushed graham crackers, sugar, and melted butter.
   • Press mixture firmly into a mini muffin tin or small tart pans.
   • Bake for 6–8 minutes or until lightly golden. Let cool completely.

2. Prepare the coconut filling:

   • In a medium saucepan, whisk together sugar and cornstarch.
   • Gradually whisk in milk.
   • Cook over medium heat, stirring constantly, until thickened (about 6–8 minutes).
   • In a small bowl, beat egg yolks; slowly whisk in a bit of the hot milk mixture to temper.
   • Return all to the saucepan and cook another 2 minutes.
   • Remove from heat and stir in butter, vanilla, and shredded coconut.
   • Let it cool slightly.

3. Fill the crusts:

   • Spoon or pipe the coconut filling into cooled mini crusts.
   • Chill in the refrigerator for at least 2 hours or until set.

4. Add the topping:

   • Whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.
   • Top each mini pie with whipped cream and toasted coconut.

---

🥥 Tips

• For a tropical twist, add a bit of pineapple or lime zest on top.
• These store well in the fridge for up to 3 days.

---

Would you like me to make a short video (15–30 seconds) showing how to make these mini coconut cream pies step-by-step?

Bacon Cheeseburger Stuffed Tater Tot Cones

 

Here’s a fun and delicious recipe for Bacon Cheeseburger Stuffed Tater Tot Cones — crispy, cheesy, and perfect for parties or game nights 🍔🥓🧀

---

🧾 Ingredients

For the cones:

• 1 bag (about 32 oz) frozen tater tots
• 2 tbsp olive oil or melted butter
• Salt and pepper to taste

For the filling:

• 1 lb (450 g) ground beef
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• 1/2 cup chopped cooked bacon
• 1/2 cup diced onions (optional)
• 1/4 cup ketchup
• 1 tbsp mustard
• 1 cup shredded cheddar cheese

Toppings (optional):

• Chopped pickles
• Lettuce or shredded lettuce
• Extra cheese sauce
• Bacon bits
• Burger sauce or ranch

---

🍳 Instructions

1. Make the tater tot cones

   • Preheat your oven to 425°F (220°C).
   • On a baking tray, arrange tater tots in a cone shape (you can wrap them around a metal cone mold or a foil cone).
   • Brush with olive oil or butter, season with salt and pepper.
   • Bake for 25–30 minutes, flipping halfway through, until golden and crisp.
   • Let cool slightly, then remove from molds carefully.

2. Prepare the cheeseburger filling

   • In a skillet, cook ground beef over medium heat until browned.
   • Drain excess grease.
   • Add garlic powder, onion powder, ketchup, mustard, and chopped bacon.
   • Mix in shredded cheese until melted and creamy.

3. Assemble the cones

   • Spoon the cheeseburger mixture into each tater tot cone.
   • Top with more cheese, bacon bits, and pickles if desired.
   • Bake for another 5–7 minutes until everything is hot and melty.

4. Serve hot

   • Garnish with lettuce or drizzle with burger sauce.
   • Serve immediately and enjoy!

---

Would you like me to include a short video or animation showing how to make them step-by-step?

Garlic Butter Chicken Bites

Here’s a delicious Garlic Butter Chicken Bites recipe — quick, juicy, and full of flavor 🍗🧄✨

---

🧄 Garlic Butter Chicken Bites

Ingredients:

• 500g (about 1 lb) boneless chicken breast or thighs, cut into bite-sized cubes
• 3 tbsp butter
• 1 tbsp olive oil
• 4 cloves garlic, minced
• 1 tsp paprika
• ½ tsp chili flakes (optional)
• Salt and black pepper, to taste
• 1 tbsp lemon juice (optional, for brightness)
• 2 tbsp chopped fresh parsley (for garnish)

---

Instructions:

1. Prepare the chicken:

   • Pat the chicken pieces dry with paper towels.
   • Season with salt, pepper, and paprika.

2. Cook the chicken:

   • Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat.
   • Add chicken pieces in a single layer.
   • Cook for 4–6 minutes, stirring occasionally, until golden and cooked through.
   • Remove chicken from skillet and set aside.

3. Make the garlic butter sauce:

   • In the same pan, reduce heat to medium.
   • Add the remaining 2 tbsp butter and minced garlic.
   • Sauté for about 30 seconds until fragrant (don’t burn the garlic!).

4. Combine:

   • Return the chicken to the pan, toss in the garlic butter sauce, and cook for another minute.
   • Add lemon juice (if using) and sprinkle with parsley.

---

Serving ideas:

• Serve with mashed potatoes, rice, pasta, or roasted vegetables.
• For extra flavor, top with grated Parmesan cheese 🧀

---

Would you like me to give you a creamy version of this recipe too (with a buttery garlic cream sauce)?

Strawberry Almond Cream Cake Recipe

 

Here’s a Strawberry Almond Cream Cake recipe 🍓✨ — soft, nutty, and filled with creamy almond goodness and fresh strawberries!

---

🍓 Strawberry Almond Cream Cake

Ingredients

For the cake:

• 1 ½ cups all-purpose flour
• 1 cup almond flour (finely ground almonds)
• 1 tbsp baking powder
• ¼ tsp salt
• ¾ cup unsalted butter (softened)
• 1 ¼ cups sugar
• 3 large eggs
• 1 tsp almond extract
• ½ tsp vanilla extract
• ¾ cup milk

---

For the filling & topping:

• 1 cup heavy whipping cream
• 4 oz (115g) cream cheese, softened
• ¼ cup powdered sugar
• ½ tsp almond extract
• 2 cups fresh strawberries (sliced)
• ¼ cup sliced almonds (toasted, for garnish)

---

Instructions

1. Prepare the cake:

1. Preheat oven to 350°F (175°C).
2. Grease and flour two 8-inch round cake pans (or one tall 9-inch pan).
3. In a bowl, whisk together flour, almond flour, baking powder, and salt.
4. In a separate large bowl, beat butter and sugar until light and fluffy.
5. Add eggs, one at a time, then mix in almond and vanilla extracts.
6. Gradually add the dry ingredients alternately with milk, beginning and ending with flour.
7. Divide batter between pans and smooth the tops.
8. Bake for 25–30 minutes, or until a toothpick comes out clean.
9. Cool completely on a wire rack.

---

2. Make the almond cream filling:

1. In a bowl, beat cream cheese, powdered sugar, and almond extract until smooth.
2. In another bowl, whip heavy cream until stiff peaks form.
3. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.

---

3. Assemble the cake:

1. Place one cake layer on a serving plate.
2. Spread half the almond cream over the top.
3. Add a layer of sliced strawberries.
4. Top with the second cake layer, then spread the remaining cream over the top and sides.
5. Decorate with more fresh strawberries and toasted sliced almonds.

---

🌸 Tips

• Chill the cake for at least 1 hour before serving — it helps the cream set.
• Add a drizzle of honey or strawberry glaze on top for extra shine.
• You can make cupcakes using the same batter and topping!

---

Would you like me to give you a “no-bake” strawberry almond cream dessert version too (like a layered mousse or trifle)?

Coconut Cream Delight Pie Recipe

 

Here’s a creamy, dreamy Coconut Cream Delight Pie recipe 🥥🥧 — rich, smooth, and perfectly tropical!

---

🥧 Coconut Cream Delight Pie

Ingredients

For the crust:

• 1 ½ cups graham cracker crumbs (or digestive biscuits, crushed)
• ⅓ cup melted butter
• 2 tbsp sugar

For the filling:

• 1 cup coconut milk (full-fat for creaminess)
• 1 cup whole milk
• ½ cup sugar
• ¼ cup cornstarch
• 3 large egg yolks
• 1 tsp vanilla extract
• 1 cup sweetened shredded coconut
• Pinch of salt

For the topping:

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• ½ tsp vanilla extract
• ¼ cup toasted shredded coconut (for garnish)

---

Instructions

1. Prepare the crust:

1. Preheat oven to 350°F (175°C).
2. In a bowl, mix crumbs, melted butter, and sugar until combined.
3. Press into a 9-inch pie dish.
4. Bake for 8–10 minutes, then let cool completely.

---

2. Make the filling:

1. In a saucepan, whisk together sugar, cornstarch, and salt.
2. Slowly whisk in coconut milk and whole milk until smooth.
3. Cook over medium heat, stirring constantly, until thickened (about 5–7 minutes).
4. In a separate bowl, whisk egg yolks.
5. Gradually pour some of the hot mixture into yolks (to temper them), then pour back into the saucepan.
6. Cook for another 2–3 minutes, stirring constantly.
7. Remove from heat, stir in vanilla extract and shredded coconut.
8. Pour filling into cooled crust.
9. Cover with plastic wrap (touching the surface to prevent skin) and chill for at least 4 hours or until firm.

---

3. Make the topping:

1. Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
2. Spread or pipe over chilled pie.
3. Sprinkle with toasted coconut for a golden finish.

---

🌴 Tips

• For an extra layer of flavor, add a bit of rum extract or coconut extract to the filling.
• Keep refrigerated until serving — best enjoyed cold!

---

Would you like me to give you a no-bake version of this pie too (perfect for hot days)?

Classic “School” Pizza

 

🍕 Classic “School” Pizza — that nostalgic, rectangular slice from the cafeteria! Soft crust, sweet-savory sauce, and gooey cheese that takes you straight back to lunchtime 😋

Here’s how to make it at home 👇

---

🍞 Ingredients

For the Crust:

• 2¼ tsp (1 packet) active dry yeast
• ¾ cup warm water (110°F / 43°C)
• 2 cups all-purpose flour
• 1 tbsp sugar
• ½ tsp salt
• 2 tbsp vegetable oil

For the Sauce:

• 1 (8 oz) can tomato sauce
• 1 tbsp tomato paste
• ½ tsp sugar
• ½ tsp oregano
• ½ tsp garlic powder
• ¼ tsp onion powder
• Pinch of salt & pepper

For the Toppings:

• 1½ cups shredded mozzarella cheese
• ½ cup shredded cheddar (optional for that classic “school” flavor)
• Optional: pepperoni, diced green peppers, or ground beef

---

🍕 Instructions

1. Make the Dough

   • In a small bowl, mix warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
   • In a large bowl, combine flour and salt. Add the yeast mixture and oil.
   • Mix and knead for about 5 minutes until smooth.
   • Cover and let rise for 30–45 minutes, until doubled.

2. Prepare the Sauce

   • In a small saucepan, combine tomato sauce, paste, sugar, and seasonings.
   • Simmer for 5–10 minutes to blend flavors. Set aside.

3. Assemble the Pizza

   • Preheat oven to 425°F (220°C).
   • Grease a rectangular baking pan (9×13 inch).
   • Press dough evenly into the pan (about ½ inch thick).
   • Spread sauce over dough.
   • Sprinkle mozzarella and cheddar evenly. Add any toppings.

4. Bake

   • Bake for 15–18 minutes, or until cheese is melted and edges are lightly golden.
   • Let rest for 5 minutes, then slice into squares or rectangles — just like in school!

---

🍴 Tips

• For an extra soft crust, brush the edges with melted butter after baking.
• Want that authentic cafeteria flavor? Use a mix of mozzarella + cheddar — not just mozzarella.
• You can also add a pinch of Italian seasoning to the sauce for a bolder taste.

---

Would you like me to give you the “School Lunch Pepperoni Pizza” version too (with that classic diced pepperoni topping)?

Triple Cheese Bacon Melt

 

🔥 Triple Cheese Bacon Melt — the ultimate comfort food: gooey, smoky, and crispy all in one bite! 🧀🥓🍔

Here’s how to make it 👇

---

🧈 Ingredients

For 2 servings:

• 4 slices of bread (Texas toast or brioche work great)
• 6 slices bacon
• 2 tablespoons butter (softened)
• 3 types of cheese (about 1 cup total):
  • Cheddar (sharp flavor)
  • Mozzarella (stretchy melt)
  • Swiss or Monterey Jack (creamy balance)
• Optional: 1 tablespoon mayonnaise or garlic butter for extra richness

---

🍳 Instructions

1. Cook the Bacon

   • In a skillet, cook bacon over medium heat until crispy.
   • Drain on paper towels and set aside.

2. Butter the Bread

   • Spread softened butter on one side of each bread slice.
   • Place the buttered sides facing outward (they’ll crisp up in the pan).

3. Assemble the Sandwich

   • On the unbuttered side, layer your cheeses evenly.
   • Add crispy bacon slices in between the cheeses for that “melty crunch.”
   • Top with the second bread slice, buttered side out.

4. Grill the Melt

   • Heat a skillet or griddle over medium-low.
   • Cook the sandwich for 3–4 minutes per side, pressing gently, until golden brown and cheese is fully melted.
   • If needed, cover with a lid for the last minute to help the cheese melt perfectly.

5. Serve & Enjoy

   • Slice diagonally for that perfect cheesy pull!
   • Optional dip: serve with spicy mayo, ranch, or honey mustard.

---

💡 Tips

• Add a fried egg 🍳 for a breakfast-style melt.
• Swap bread for a burger bun for a Triple Cheese Bacon Melt Burger.
• Want extra flavor? Spread a thin layer of caramelized onions or garlic aioli inside before grilling.

---

Would you like me to give you a burger version (with ground beef patties) or keep it as a grilled sandwich?

Crispy Deep-Fried Marshmallows

 

Here’s how to make Crispy Deep-Fried Marshmallows — a fun, gooey, golden treat that melts in your mouth 😋🔥

---

🍡 Ingredients

• 12 large marshmallows
• 1 cup pancake mix (or flour for a lighter coating)
• ¾ cup water (adjust for batter thickness)
• 1 egg (optional, for extra crispiness)
• 1 tablespoon sugar (optional)
• Oil for deep-frying (vegetable or canola)
• Powdered sugar, cinnamon sugar, or chocolate drizzle (for topping)

---

🍳 Instructions

1. Prepare the Batter

   • In a bowl, mix pancake mix (or flour) with water and egg until smooth.
   • The batter should be slightly thick — like pancake batter.
   • Stir in sugar if you want extra sweetness.

2. Heat the Oil

   • Pour oil into a deep pot or fryer (about 2 inches deep).
   • Heat to 350°F (175°C).

3. Coat the Marshmallows

   • Stick each marshmallow on a skewer or toothpick.
   • Dip into the batter, coating completely.

4. Fry Until Golden

   • Carefully place coated marshmallows into the hot oil.
   • Fry for 15–25 seconds per side, until golden and crisp.
   • Don’t overcook — they brown very quickly!

5. Drain and Serve

   • Remove and drain on paper towels.
   • Dust with powdered sugar, roll in cinnamon sugar, or drizzle with melted chocolate or caramel.

---

✨ Tips

• Freeze marshmallows for 10–15 minutes before frying to help them hold shape.
• Try dipping them in graham cracker crumbs before battering for a “s’mores” twist!
• Best eaten fresh — they don’t stay crispy long.

---

Would you like me to give you a stuffed version (like with chocolate inside) or keep it classic?

Garlic Butter Steak Bites & Creamy Parmesan Shells

 

Perfect choice 😋 — Garlic Butter Steak Bites with Creamy Parmesan Shells is a rich, comforting meal with juicy steak bites and pasta coated in a silky Parmesan sauce. Here’s how to make it:

---

🥩 Garlic Butter Steak Bites

Ingredients:

• 1 lb (450 g) sirloin or ribeye steak, cut into 1-inch cubes
• 1 tbsp olive oil
• 3 tbsp butter
• 4 cloves garlic, minced
• Salt and black pepper, to taste
• 1 tsp paprika (optional)
• 1 tbsp chopped parsley (for garnish)

Instructions:

1. Prep the steak: Pat steak cubes dry. Season with salt, pepper, and paprika.
2. Sear: Heat olive oil in a large skillet over high heat. Add steak bites in a single layer. Sear 2–3 minutes per side until browned and cooked to your liking. Remove and set aside.
3. Make garlic butter: Lower heat to medium. Add butter and garlic. Cook for 30 seconds until fragrant.
4. Combine: Return steak bites to the skillet, toss in the garlic butter, sprinkle with parsley, and serve warm.

---

🧀 Creamy Parmesan Shells

Ingredients:

• 8 oz (225 g) medium pasta shells
• 2 tbsp butter
• 2 cloves garlic, minced
• 1½ cups heavy cream (or half-and-half)
• ¾ cup freshly grated Parmesan cheese
• Salt and pepper, to taste
• Optional: pinch of nutmeg or crushed red pepper for extra flavor

Instructions:

1. Cook pasta: Boil shells in salted water according to package directions. Drain and set aside.
2. Make sauce: In a saucepan, melt butter over medium heat. Add garlic and cook 30 seconds. Pour in cream and simmer for 2–3 minutes.
3. Add cheese: Stir in Parmesan until melted and smooth. Season with salt, pepper, and (optional) nutmeg.
4. Combine: Add cooked shells to the sauce, stirring until well coated and creamy.

---

🍽️ To Serve

Plate a scoop of creamy Parmesan shells and top with the garlic butter steak bites. Spoon extra garlic butter from the pan over the steak and pasta for extra flavor. Garnish with parsley or extra Parmesan.

---

Would you like me to make a large-print or photo-style version of this recipe (like a recipe card image)?

Recipe for fluffy Japanese pancakes

 

Here’s a recipe for fluffy Japanese pancakes (soufflé pancakes)—light, jiggly, and cloud-like! 🍰✨

---

🥞 Ingredients (makes 3–4 pancakes)

• 2 large eggs (separate yolks & whites)
• 2 tbsp (25 g) sugar
• 2 tbsp (30 ml) milk
• ¼ cup (30 g) all-purpose flour (sifted)
• ½ tsp baking powder
• ¼ tsp vanilla extract (optional)
• ¼ tsp cream of tartar or a few drops of lemon juice (helps stabilize egg whites)
• Butter or oil (for greasing pan)
• Powdered sugar, berries, or syrup for serving

---

👩‍🍳 Instructions

1. Prepare Batter:

   • In a bowl, whisk egg yolks, sugar (half), milk, and vanilla until smooth.
   • Sift in flour + baking powder, whisk gently until no lumps.

2. Whip Egg Whites:

   • In a clean bowl, beat egg whites with cream of tartar until foamy.
   • Gradually add remaining sugar, beating until glossy stiff peaks form.

3. Combine:

   • Gently fold whipped egg whites into yolk batter in 3 additions. Do not overmix; keep airy.

4. Cook Pancakes:

   • Heat a nonstick pan over low heat. Lightly grease.
   • Spoon batter into round, tall mounds (use ring molds or stack with spoons).
   • Cover with a lid and cook 4–5 min. Carefully flip, cover again, and cook 3–4 min until puffed and cooked through.

5. Serve:

   • Dust with powdered sugar and top with syrup, whipped cream, or fresh fruit.

---

⚡ Tip: For extra height, pile more batter on top halfway through cooking before flipping!

Would you like me to also share a baking powder–free version (relying only on whipped egg whites for lift, more authentic but trickier)?

Ravioli with Tomatoes, Asparagus, Garlic & Herbs 🍅🌿

 

Here’s a light and flavorful recipe for Ravioli with Tomatoes, Asparagus, Garlic & Herbs 🍅🌿 — fresh, simple, and ready in under 30 minutes:

---

📝 Ingredients (4 servings)

• 1 (9–12 oz) package cheese or spinach ravioli (fresh or frozen)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 pint cherry tomatoes, halved (or 2 medium tomatoes, diced)
• 1 bunch asparagus, trimmed & cut into 2-inch pieces
• ½ tsp red pepper flakes (optional)
• Salt & black pepper, to taste
• 2 tbsp fresh basil, chopped (or parsley)
• 2 tbsp Parmesan cheese, grated (plus more for topping)
• 1 tbsp butter (optional, for richness)

---

👩‍🍳 Instructions

1. Cook ravioli

   • Boil ravioli in salted water according to package directions.
   • Reserve ½ cup pasta water, then drain.

2. Cook veggies

   • Heat olive oil in a large skillet over medium heat.
   • Add garlic and cook until fragrant (30 sec).
   • Add asparagus and sauté 3–4 minutes until tender-crisp.
   • Stir in tomatoes, red pepper flakes, salt, and pepper. Cook until tomatoes soften and release juices (3–4 minutes).

3. Combine

   • Add drained ravioli to skillet with veggies.
   • Toss gently, adding reserved pasta water as needed for a light sauce.
   • Stir in butter (if using), Parmesan, and fresh herbs.

4. Serve

   • Plate ravioli with extra Parmesan and herbs on top.
   • Drizzle with a little more olive oil if desired.

---

👉 Do you want me to make this recipe light and fresh (Mediterranean style) or a little creamier (with a touch of cream or ricotta in the sauce)?

Steak Cheese Quesadillas on Blackstone

 

Here’s a solid way to make Steak Cheese Quesadillas on a Blackstone griddle — melty, cheesy, and full of flavor:

---

Ingredients

• 1 lb steak (ribeye, flank, or sirloin works well), thinly sliced
• 1 tbsp oil or butter
• 1 small onion, sliced
• 1 bell pepper, sliced (optional)
• 1 tsp garlic powder
• Salt & pepper (to taste)
• 1 tsp taco seasoning (optional for extra flavor)
• 4 large flour tortillas
• 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
• Sour cream, salsa, or guacamole (for serving)

---

Instructions

1. Preheat the Blackstone
   Set to medium-high heat (around 375–400°F). Oil lightly.

2. Cook the Steak

   • Add steak slices to the griddle.
   • Season with salt, pepper, garlic powder, and taco seasoning if using.
   • Cook 3–4 minutes, flipping occasionally, until browned but still juicy.
   • Remove from heat and set aside.

3. Cook Veggies

   • On the same griddle, add onions (and peppers if using).
   • Cook until softened and slightly caramelized.

4. Assemble Quesadillas

   • Lay down a tortilla, sprinkle cheese on half.
   • Add steak and veggies over the cheese.
   • Sprinkle more cheese, then fold tortilla in half.

5. Grill the Quesadillas

   • Lightly butter/oil the griddle.
   • Cook quesadillas 2–3 minutes per side until golden brown and cheese is melted.
   • Press down gently with a spatula for even crispiness.

6. Serve
   Slice into wedges and serve hot with sour cream, salsa, or guacamole.

---

👉 Do you want me to give you a Philly cheesesteak-style twist (with provolone & no taco seasoning) or more of a Tex-Mex quesadilla style with seasoning and peppers?

Egg Rolls with Philly Cheesesteak Flavor

 

Got it 👍 You’re looking for Philly Cheesesteak Egg Rolls – crispy on the outside, cheesy and beefy inside. Here’s a recipe that hits all the right flavors:

---

🥢 Ingredients (12 rolls):

• 1 lb (450g) thinly sliced steak (ribeye or sirloin works best)
• 1 small onion, diced
• 1 green bell pepper, diced
• 1 cup mushrooms, chopped (optional)
• 8–10 slices provolone or 1 ½ cups shredded mozzarella/cheddar blend
• 12 egg roll wrappers
• 2 tbsp olive oil or butter
• Salt & black pepper, to taste
• Oil for frying (vegetable or canola)

---

👩‍🍳 Instructions:

1. Cook the filling:

   • Heat oil/butter in a skillet over medium heat.
   • Add steak, season with salt and pepper, and cook until browned.
   • Remove steak, chop it finely.
   • In the same pan, sauté onion, peppers, and mushrooms until soft.
   • Mix veggies with chopped steak and let cool slightly.

2. Assemble egg rolls:

   • Lay out an egg roll wrapper with one corner facing you (like a diamond).
   • Add 2–3 tbsp of filling in the center.
   • Place half a slice of provolone (or a sprinkle of shredded cheese) on top.
   • Fold the bottom corner over the filling, then sides in, and roll tightly.
   • Seal edges with a little water.

3. Cook until crispy:

   • Deep fry method: Heat oil to 175°C (350°F). Fry egg rolls in batches 3–4 minutes until golden brown.
   • Air fryer method: Spray with oil and cook at 190°C (375°F) for 8–10 minutes, turning once.
   • Oven method: Brush with oil, bake at 200°C (400°F) for 15–18 minutes until crisp.

4. Serve:

   • Let cool slightly before eating (filling will be hot!).
   • Best with cheese sauce or garlic aioli for dipping.

---

✨ These are perfect as a game-day snack or party appetizer.

Do you want me to also give you a keto/low-carb version (using cheese wraps or almond tortillas instead of egg roll wrappers)?

• 
  

 

Got it ✅ Here’s the recipe for that refreshing Cucumber Tomato Onion Salad in large print so it’s easy to read:

---

🥗 CUCUMBER TOMATO ONION SALAD

INGREDIENTS:

• 2 large cucumbers (sliced)
• 3 medium tomatoes (chopped)
• 1 medium onion (thinly sliced)
• 3 tbsp olive oil
• 2 tbsp vinegar or lemon juice
• 1 tsp salt (or to taste)
• ½ tsp black pepper
• 1 tsp dried oregano (optional)

INSTRUCTIONS:

1. In a large bowl, combine cucumbers, tomatoes, and onions.
2. In a small bowl, whisk olive oil, vinegar (or lemon juice), salt, pepper, and oregano.
3. Pour the dressing over the vegetables.
4. Toss gently to coat everything well.
5. Chill in the fridge for 15–20 minutes before serving.

✨ Light, crunchy, and super refreshing!

---

Would you like me to also make a printable version (PDF) so you can keep it handy in the kitchen?

Here’s the recipe in English for the Custard Tart

 

Here’s the recipe in English for the Custard Tart 🍮:

Ingredients:

• 1 pie crust (store-bought or homemade)
• 500 ml (2 cups) milk
• 4 egg yolks
• 100 g (½ cup) sugar
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• Pinch of nutmeg or cinnamon (for topping)

Instructions:

1. Prepare the crust:

   • Roll out the pie crust in a tart pan, prick with a fork, cover with parchment paper and pie weights (or beans).
   • Bake at 180°C (350°F) for about 15 minutes until lightly golden.

2. Make the custard:

   • Heat the milk with vanilla until just about to boil.
   • In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
   • Slowly pour the hot milk into the egg mixture while whisking. Return the mixture to the pan and cook over low heat, stirring, until thickened.

3. Assemble:

   • Pour the custard into the baked crust.
   • Sprinkle with nutmeg or cinnamon.

4. Bake again:

   • Bake at 160°C (320°F) for about 25 minutes, until the custard is set.

5. Serve:

   • Let it cool, slice, and enjoy!

👉 Do you want me to give you a quick US cups version (no grams/ml) so it’s easier to follow if you’re using cup measurements?

Tuna Salad Recipe

 

Ingredients

• 4 (5 ounce) cans tuna, drained
• 1 cup (239 g) mayonnaise
• 2 teaspoons celery salt
• 1 shallot, finely diced
• 2 tablespoons dill pickle, finely diced
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 head romaine lettuce
• 1 medium tomato, sliced
• 12 croissants

Instructions
In a medium bowl, combine tuna, mayonnaise, celery, salt, shallot, pickle, lemon juice, garlic, salt, and pepper.
Lay a piece of bread on your plate (or slice a croissant) and top with lettuce, tuna mixture, and then a slice of tomato.
Serve Immediately.

Old Fashioned Amish Bread

 

INGREDIENTS:

• 2 C. hot tap water, 120 degrees
• 2/3 C. sugar
• 1 1/2 T. instant yeast (active will work as well, I only use SAF-instant yeast when I bake)
• 1/4 C. vegetable oil
• 6 C. all purpose flour
• 1 1/2 tsp. salt

HOW TO MAKE IT:

Pour the water in the bowl of a stand mixer fitted with a dough hook. Add the sugar and the yeast, allow to proof for 5 minutes.

Add the vegetable oil, 3 C. of the flour and the salt.

Begin to mix on low speed to combine then gradually add in the remaining flour and mix until the dough forms and begins to leave the side of the bowl.
Turn out onto a floured work surface and knead for 1 minute.
Place the dough in a greased bowl and cover with a warm damp towel.
Allow to rise for 1 hour.
Punch down the dough and turn back out onto the floured surface.
Knead a couple of times and divide the dough in half.
Roll the dough into a 9″ rectangle and then roll up the dough as you would a jellyroll.
Place seam side down in a well greased 9×5 loaf pan.
Repeat with remaining dough.
Cover with a clean dish towel and allow to rise for 40 minutes.
Bake the loaves in a 350 degree oven for 25 minutes.
Remove and brush with melted butter, allowing the loaves to cool in the pans for 10 minutes before turning out onto a cooling rack.

THE BEST DIP IN THE WORLD

 

Ingredients:

• 8 ounces cream cheese, softened
• 2 cups sour cream (I used light)
• 1 1/2 cups shredded cheddar cheese
• 6 slices bacon, cooked and crumbled
• 1/2 cup sliced green onion

Instructions:
Preheat oven to 400 F.
Combine softened cream cheese, sour cream, cheddar cheese, bacon and green onion. Spoon mixture into a 1-quart baking dish and bake for 25-30 minutes, or until cheese is bubbling and hot.
Serve with bread slices, crackers, or veggies.