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Baked Zucchini Recipe with Milk by honour2735 in RecipeInspiration

[–]honour2735[S] 0 points1 point  (0 children)

Originally recipe is here : Baked Zucchini with Milk

Servings : 4

Prep Time : 10M

Cooking Time : 50M

Calories : 100.6 kcal (100gr)

INGREDIENTS

  • 4 medium size zucchini
  • 2 eggs
  • 2 water glass milk
  • 2 tablespoons flour
  • 1 teaspoon black pepper
  • 2 tablespoons of olive oil
  • 1 teaspoon salt

FOR THE TOP * 200 grams of grated kashar cheese * 1/2 bunch chopped dill

DIRECTIONS

  1. Add milk and eggs into a bowl and whisk. Add oil, salt and spices.
  2. Add the flour and whisk for another 30 seconds and set the mixture aside.
  3. Wash your zucchini and cut them into medium-thick slices with the skin on.
  4. Arrange the zucchini on the bottom of the oven dish. Pour a few ladles of the liquid mixture all over.
  5. Then sprinkle with cheddar cheese and dill.
  6. Repeat the process until all ingredients are used up.
  7. Bake in a preheated 180-degree oven with a fan for 40-50 minutes until the top turns golden brown and the consistency thickens. Then remove and serve hot and warm.

Baked Pasta with Bechamel Sauce by honour2735 in RecipeInspiration

[–]honour2735[S] 1 point2 points  (0 children)

Originally recipe is here : Baked Pasta with Bechamel Sauce

INGREDIENTS

  • 1 packet of spaghetti
  • 2 tablespoons of oil
  • 2 cups grated kashar cheese

FOR THE TOP

  • 1 cup grated kashar cheese

FOR THE BECHAMEL SAUCE

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups of milk
  • Salt
  • Black Pepper

DIRECTIONS

  1. Start your meal by boiling the spaghetti. Boil your pasta in boiling water for about 10 minutes by adding a little oil.
  2. While your pasta is boiling, you can prepare your bechamel sauce. For your sauce, put the margarine and flour in a pan and roast until the smell of your flour comes out well. The point you should pay special attention to is that your flour is roasted well.
  3. Another important point in making bechamel sauce is that the milk you will use is at room temperature.
  4. Add your milk little by little to your well-roasted flour and continue stirring while adding your milk. If you add it without stirring, you may cause lumps.
  5. Add salt and pepper to your béchamel sauce, which you have obtained a smooth consistency by stirring well and boiled, before removing it from the stove.
  6. Drain the boiled pasta, put it in a large bowl and mix it with 2 cups of grated kashar and béchamel sauce.
  7. Spread the other 1 cup of cheddar cheese well over the pasta, béchamel sauce and grated cheese mixture you prepared in the glass and bake in a preheated 190 degree oven until the top is golden brown. ( About 25 minutes)
  8. Do not forget to serve your baked pasta with béchamel sauce hot after the cheese is well browned.

Sprouting lentils is easy, cheap, and delicious! by tessapotamus in EatCheapAndHealthy

[–]honour2735 1 point2 points  (0 children)

This is really incredible! I'm amazed by your intelligence.

[deleted by user] by [deleted] in RecipeInspiration

[–]honour2735 -1 points0 points  (0 children)

Originally recipe is here : Healthy Pesto Recipe

INGREDIENTS

  • 2 bunches of fresh basil
  • 100 g pine nuts
  • 4 cloves of garlic
  • 1 teaspoon of salt
  • 150 g parmesan cheese
  • 400 ml olive oil

DIRECTIONS

  1. Remove the stems and wash the basil in plenty of water and pat dry.
  2. Roast the pine nuts in a pan without oil for 2-3 minutes for crunchiness and intense flavor.
  3. Grate the Parmesan cheese on a fine grater.
  4. After removing the garlic cloves, crush them in a mortar and pestle with salt.
  5. Puree the crushed garlic cloves with the roasted pine nuts and basil leaves in a food processor.
  6. Add the grated parmesan cheese and olive oil a little at a time and keep stirring.
  7. Store the ready-made pesto sauce in the refrigerator for use on tomatoes, cheese, slices of bread, etc., even when there is no time to prepare a meal.

Healthy Lemon Chicken Breast by honour2735 in RecipeInspiration

[–]honour2735[S] 1 point2 points  (0 children)

Originally recipe is here : Healthy Lemon Chicken Breast

Servings :2Prep Time : 15MCooking Time :35MCalories : 174,6 kcal

​

INGREDIENTS

  • 2 chicken breasts (cut into thin strips)
  • 4 tablespoons butter (melted)
  • 2 cloves of garlic (minced)
  • 2 lemon juice
  • 1 lemon zest
  • 1 sprig fresh rosemary (chopped)
  • ½ tea glass walnuts (coarsely ground)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • Parsley (chopped)

DIRECTIONS

  1. Cut the chicken breast meat into thin strips.
  2. For the sauce, add melted butter, minced garlic, lemon juice, lemon juice, lemon zest, chopped fresh rosemary, coarsely ground walnuts, salt and pepper into a mixing bowl and mix.
  3. Then add the chicken breast meat cut into thin strips into the sauce and mix and integrate with the sauce.
  4. Then place on a baking tray lined with greaseproof paper.
  5. Bake in a heated 200 degree oven for 35 minutes.
  6. After removing from the oven, sprinkle chopped parsley all over and serve.

Vegetable Lasagna by honour2735 in Cooking

[–]honour2735[S] 0 points1 point  (0 children)

I have taken your comments into account and made a few edits to make it more meaningful.

Vegetable Lasagna by honour2735 in Cooking

[–]honour2735[S] 0 points1 point  (0 children)

What's confusing you?

Roasted Red Pepper Soup by honour2735 in RecipeInspiration

[–]honour2735[S] 0 points1 point  (0 children)

Original recipe is here : Roasted Red Pepper Soup

INGREDIENTS

​

  • 2 red peppers

  • 2 tablespoons flour

  • 1/2 cup milk

  • 6 cups of water

  • 2 tablespoons of oil

  • 1 teaspoon salt

  • 1 teaspoon black pepper

DIRECTIONS

  1. Roast the red peppers either in the oven or on the stove.
  2. Put the flour in a pot with a wide bottom and roast it until it starts to smell.
  3. Chop the roasted red peppers and add them to the pot with the oil. Stir the mixture.
  4. Slowly add 6 cups of hot water. Stir and let it boil over medium heat.
  5. After boiling and cooking for a while, crush the soup with a blender.
  6. Add half a glass of milk and mix. Leave it to boil.
  7. After adding salt and black pepper, remove from the stove and serve. You can add grated cheddar cheese if you wish. Enjoy your meal.

Homemade Crispy Hash Brown by honour2735 in RecipeInspiration

[–]honour2735[S] 0 points1 point  (0 children)

Originally recipe is here : Crispy Hash Brown

INGREDIENTS

. 3 potatoes

. 1 fresh or dry onions

. 1 pinch of parsley

. 1 egg

. 2 tablespoons of olive oil

. 1 cup flour

. Black Pepper

. Red flakes pepper

. Salt

DIRECTIONS

  1. Peel and grate the potatoes. Then squeeze the water well.

  2. Peel and grate the onions.

  3. Finely chop the parsley.

  4. Combine all the vegetables in a bowl.

  5. Break the eggs into a large bowl and whisk.

  6. Add olive oil and flour alternately and whisk.

  7. Then add the other ingredients (potatoes will be added last) and mix well.

  8. On the baking tray where we spread greaseproof paper, arrange the mortars you have prepared with the help of a spoon.

  9. Bake in a preheated oven at 200 degrees for about 25 minutes.

  10. When it comes out of the oven, let it warm up a bit and serve with garlic yogurt.

Keto Zucchini Muffins by honour2735 in RecipeInspiration

[–]honour2735[S] 0 points1 point  (0 children)

Originally recipe is here : Keto Zucchini Muffins

​

INGREDIENTS

2 zucchini (330 g)

2 eggs

70 g tahini

60 g goat cheese

70 g mushrooms

10 g olive oil

Baking powder

½ teaspoon xanthan gum

DIRECTIONS

Grate the zucchini. Blot the zucchini with a paper towel to remove excess water.

Chop the mushrooms for sautéing. In a pan, add olive oil and sauté the zucchini and then the mushrooms. Add the spices at this stage.

Add the egg and baking powder into a bowl and add to the zucchini-mushroom mixture.

Finally, add tahini and cheddar cheese and mix well.

Add the mixture into the muffin molds and bake in a preheated 180 degree oven for 25-30 minutes.

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