Sweet Potato Rocambole with Minced Meat

 

Sweet Potato Rocambole with Minced Meat, 

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Ingredients:

For the dough:

• 2 large sweet potatoes (about 500g), boiled and mashed
• 1/2 cup (60g) all-purpose flour or oat flour
• 1/4 cup (30g) grated Parmesan cheese (optional)
• 1 egg
• 1 tablespoon butter, melted
• Salt and black pepper to taste

For the filling:

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 400g (about 1 lb) ground beef or turkey
• 1/2 cup tomato sauce (optional)
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• Salt and black pepper to taste
• 1/4 cup chopped fresh parsley
• 1/2 cup shredded mozzarella or cheddar cheese (optional)

For topping (optional):

• 1 egg yolk (for brushing)
• More grated cheese for sprinkling

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Instructions:

1. Prepare the dough:

1. Boil the sweet potatoes until tender, then mash them until smooth.
2. In a bowl, mix the mashed sweet potatoes, flour, Parmesan cheese (if using), egg, melted butter, salt, and pepper.
3. Stir until a soft, pliable dough forms. If it's too sticky, add a little more flour.

2. Prepare the filling:

1. Heat olive oil in a pan and sauté the onion and garlic until soft.
2. Add the minced meat and cook until browned.
3. Stir in tomato sauce (if using), paprika, oregano, salt, and black pepper.
4. Cook until the mixture thickens slightly, then stir in the parsley and remove from heat. Let it cool slightly.

3. Assemble the rocambole:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Roll out the sweet potato dough on a lightly floured surface or between parchment sheets into a rectangle about 1/2 inch (1 cm) thick.
3. Spread the minced meat filling evenly over the dough, leaving a small border around the edges.
4. Sprinkle with cheese if desired.
5. Carefully roll the dough from one side, using the parchment paper to help.

4. Bake the rocambole:

1. Transfer the roll to the prepared baking sheet, seam side down.
2. Brush with egg yolk and sprinkle with grated cheese.
3. Bake for 25-30 minutes or until golden brown.

5. Serve:

• Let it cool for a few minutes before slicing. Serve warm with a side salad or dipping sauce.

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Tips:

• Add chopped vegetables like bell peppers or spinach to the filling for extra flavor.
• For a healthier version, use whole wheat flour instead of regular flour.
• Store leftovers in the fridge and reheat in the oven for a crispy texture.

Enjoy your homemade sweet potato rocambole! Let me know if you need any modifications.

Soft Lemon Biscuits Recipe

 

Ingredients:

• 2 cups (250g) all-purpose flour
• 1/2 cup (100g) granulated sugar
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened
• 1 large egg
• 1/4 cup (60ml) fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1/4 cup (60ml) sour cream or Greek yogurt (for extra softness)

Optional Glaze:

• 1 cup (120g) powdered sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

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Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Mix dry ingredients: In a bowl, whisk together the flour, baking soda, baking powder, and salt.

3. Cream butter and sugar: In another bowl, beat the softened butter and granulated sugar until light and fluffy.

4. Add wet ingredients: Mix in the egg, lemon juice, lemon zest, vanilla extract, and sour cream (or yogurt) until well combined.

5. Combine everything: Gradually add the dry ingredients to the wet mixture and stir until a soft dough forms.

6. Shape the biscuits: Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

7. Bake: Place in the oven and bake for 10-12 minutes, or until the edges are lightly golden and the tops are set.

8. Cool: Allow the biscuits to cool on the baking sheet for a few minutes, then transfer to a wire rack.

9. Prepare glaze (optional): Mix powdered sugar, lemon juice, and zest in a bowl until smooth. Drizzle over the cooled biscuits.

10. Serve and enjoy!

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Tips:

• Store in an airtight container for up to 3 days.
• For extra lemon flavor, add a few drops of lemon extract to the dough.
• You can freeze the dough for later use; just thaw before baking.

Let me know if you'd like any variations!

The trick to making delicious crispy fries without a drop of oil

 

delicious crispy fries without oil 

1. Choose the Right Potatoes

• Use starchy potatoes like Russet or Idaho, as they have less moisture and crisp up better.
• Avoid waxy potatoes (like red or Yukon Gold), which hold more moisture and can turn out soggy.

2. Cut Evenly

• Slice the potatoes into uniform sticks to ensure even cooking.
• Thinner fries tend to crisp up faster than thicker ones.

3. Soak in Cold Water

• Soak the cut fries in cold water for at least 30 minutes to an hour (or overnight) to remove excess starch.
• This helps them crisp up better and prevents them from sticking together.
• Pat them completely dry with a towel before baking or air-frying.

4. Use Cornstarch or Flour

• Lightly coat the fries with cornstarch or all-purpose flour before cooking. This creates a crisp outer layer without oil.
• Use about 1-2 tablespoons per pound of potatoes, and toss well to coat evenly.

5. High Heat Baking or Air Frying

Baking:

• Preheat your oven to 425-450°F (220-230°C).
• Use parchment paper to prevent sticking and arrange fries in a single layer with space between them.
• Bake for 30-40 minutes, flipping halfway through.

Air Frying:

• Set the air fryer to 375-400°F (190-200°C) and cook for 15-20 minutes, shaking the basket halfway.
• Air frying circulates hot air, making fries crispier faster than an oven.

6. Season After Cooking

• Add salt and seasonings (like paprika, garlic powder, or herbs) after baking to avoid drawing out moisture too soon.
• Toss with nutritional yeast for a cheesy flavor without oil.

7. Use Parchment Paper or a Non-Stick Rack

• Elevating the fries on a rack while baking allows hot air to circulate around them, making them crisp on all sides.

By following these steps, you can enjoy crispy, flavorful fries without any oil while keeping them healthy and satisfying. Let me know if you give it a try!

Creamy Spinach & Mushroom Lasagna

 

Creamy Spinach & Mushroom Lasagna 

Ingredients:

For the filling:

• 2 tbsp olive oil or butter
• 1 medium onion, diced
• 3 cloves garlic, minced
• 8 oz (225g) mushrooms, sliced (button, cremini, or your choice)
• 4 cups fresh spinach (or 10 oz frozen, thawed and drained)
• 1 tsp dried thyme (or Italian seasoning)
• Salt and black pepper to taste

For the creamy sauce:

• 3 tbsp butter
• 3 tbsp all-purpose flour
• 3 cups milk (whole or 2%)
• 1 cup heavy cream (optional, for extra richness)
• 1 cup grated Parmesan cheese
• 1/2 tsp nutmeg (optional)
• Salt and pepper to taste

For assembling:

• 9 lasagna sheets (no-boil or regular)
• 2 cups shredded mozzarella cheese
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese (for topping)
• 1/2 tsp red pepper flakes (optional, for heat)

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Instructions:

1. Prepare the filling:

1. Heat olive oil or butter in a large skillet over medium heat.
2. Add the diced onion and cook until soft (about 3-4 minutes).
3. Stir in the garlic and cook for another minute.
4. Add the mushrooms and cook until tender and their moisture has evaporated (about 6-8 minutes).
5. Stir in the spinach, dried thyme, salt, and pepper. Cook until wilted (if using fresh) or heated through (if using frozen). Set aside.

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2. Make the creamy sauce:

1. In a saucepan, melt butter over medium heat.
2. Whisk in the flour and cook for 1-2 minutes until golden and bubbly.
3. Slowly pour in the milk and cream, whisking continuously to prevent lumps.
4. Bring to a gentle simmer and cook until the sauce thickens (about 5 minutes).
5. Stir in the Parmesan cheese, nutmeg (if using), salt, and pepper. Remove from heat.

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3. Assemble the lasagna:

1. Preheat oven to 375°F (190°C).
2. Spread a thin layer of the creamy sauce at the bottom of a greased baking dish.
3. Add a layer of lasagna sheets, followed by the spinach-mushroom mixture, dollops of ricotta, and a sprinkle of mozzarella.
4. Repeat the layers until all ingredients are used, finishing with lasagna sheets and the remaining sauce on top.
5. Sprinkle the top with Parmesan cheese and red pepper flakes (if using).

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4. Bake the lasagna:

1. Cover with foil and bake for 25 minutes.
2. Remove foil and bake uncovered for another 15-20 minutes until golden and bubbly.
3. Let it rest for 10-15 minutes before slicing.

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5. Serve and enjoy!
Serve warm with a side salad or garlic bread.

Tips:

• You can add cooked chicken for a protein boost.
• Substitute ricotta with cottage cheese for a lighter option.
• Store leftovers in the fridge for up to 3 days or freeze for longer storage.

Let me know if you give it a try!

Potatoes and green beans with sausage

 

Ingredients

• 1 lb fresh green beans, trimmed
• 4 medium Yukon gold potatoes, peeled and cut into cubes
• 4 slices of bacon, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons unsalted butter

Directions

1. Prepare the Ingredients: Start by trimming the green beans and cutting the potatoes into cubes. Set them aside.
2. Cook the Bacon: In a large skillet or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside, leaving the bacon grease in the pan.
3. Sauté the Onion and Garlic: Add the diced onion to the pan with the bacon grease and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
4. Add the Potatoes: Add the cubed potatoes to the pan and stir to coat them in the bacon grease and onion mixture. Cook for about 5 minutes, allowing the potatoes to begin softening.
5. Add the Green Beans: Add the green beans to the pan, stirring to combine them with the potatoes and onions.
6. Simmer the Vegetables: Pour in the chicken broth and season with salt, black pepper, smoked paprika, and red pepper flakes (if using). Stir to combine. Cover the pan and reduce the heat to low. Let the vegetables simmer for 20-25 minutes, or until the potatoes are tender and the green beans are cooked through but still slightly crisp.
7. Finish the Dish: Once the vegetables are cooked, stir in the butter until melted and well incorporated. Return the crispy bacon to the pan and stir to combine.
8. Serve: Serve the smothered green beans and potatoes hot, garnished with additional bacon or fresh herbs if desired.

How to Prepare

Smothered Green Beans with Potatoes is a simple yet flavorful dish that comes together with minimal effort. The key to achieving the best flavor is to cook the bacon first, using the rendered fat to sauté the onions and garlic, which infuses the dish with a deep, savory taste. The potatoes should be added before the green beans to give them a head start in cooking, ensuring they become tender without the green beans overcooking. The chicken broth not only adds moisture but also enhances the overall flavor, creating a rich, comforting dish. This recipe is easily adaptable, allowing you to adjust the seasoning to your preference, whether you prefer a hint of heat from the red pepper flakes or a smoky undertone from the paprika.

Preparation Time

• Active Preparation Time: 15 minutes
• Cooking Time: 30-35 minutes
• Total Time: 45-50 minutes

Servings

This recipe serves 4-6 people as a side dish.

FAQs

Q1: Can I use canned green beans instead of fresh? Yes, you can use canned green beans, but the texture will be softer. Reduce the simmering time to avoid overcooking them.

Q2: Can I make this dish ahead of time? Yes, Smothered Green Beans with Potatoes can be made ahead of time and reheated. The flavors will deepen as it sits, making it even more delicious.

Q3: What other meats can I use instead of bacon? You can substitute the bacon with smoked sausage, ham, or even a smoked turkey leg for a different flavor profile.

Q4: Can I make this dish vegetarian? Yes, omit the bacon and use vegetable broth instead of chicken broth. You can add a splash of liquid smoke for a smoky flavor.

Q5: How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave.

Cheesy Sausage Puff Pastry Rolls Recipe

 

Cheesy Sausage Puff Pastry Rolls 

Ingredients:

• 1 sheet of puff pastry (thawed if frozen)
• 4-5 sausages (pork, chicken, or vegetarian)
• 1 cup shredded cheese (cheddar, mozzarella, or your favorite)
• 1 egg (beaten, for egg wash)
• 1 tbsp Dijon or yellow mustard (optional)
• 1 tsp dried herbs (such as thyme, oregano, or parsley)
• ½ tsp garlic powder (optional)
• Salt and pepper to taste
• Sesame seeds or poppy seeds for topping (optional)

Instructions:

1. Preheat Oven:

   • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Prepare the Pastry:

   • Roll out the puff pastry on a lightly floured surface. If using mustard, spread a thin layer over the pastry for added flavor.

3. Assemble the Rolls:

   • Place sausages lengthwise along one edge of the pastry. Sprinkle shredded cheese over the sausages evenly. Add dried herbs, garlic powder, salt, and pepper.

4. Roll and Seal:

   • Carefully roll the puff pastry over the sausages, sealing the edge with a little beaten egg. Press down gently to secure.

5. Cut and Prepare:

   • Slice the roll into smaller portions (about 2 inches each) and place them seam-side down on the baking sheet.

6. Egg Wash and Topping:

   • Brush the rolls with the beaten egg and sprinkle sesame or poppy seeds on top for extra crunch.

7. Bake:

   • Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown and puffed.

8. Serve:

   • Let the rolls cool slightly before serving. Enjoy with your favorite dipping sauce like ketchup, mustard, or a spicy aioli.

Tips:

• For extra flavor, try adding caramelized onions or a sprinkle of chili flakes inside.
• These rolls can be frozen before baking for a quick snack later—just bake from frozen, adding a few extra minutes to the cooking time.

Let me know if you try it!

Marinated Cucumbers, Onions, and Tomatoes

 

Ingredients:

• 3 medium cucumbers, peeled and sliced 1/4 inch thick
• 1 medium onion, sliced and separated into rings
• 3 medium tomatoes, cut into wedges
• 1/2 cup vinegar
• 1/4 cup sugar
• 1 cup water
• 2 teaspoons salt
• 1 teaspoon fresh coarse ground black pepper
• 1/4 cup oil
• 1 teaspoon chopped fresh mint (optional)

Directions:

1. Combine all ingredients in a large bowl.
2. Toss well to mix.
3. Refrigerate at least 2 hours before serving.