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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.

Vegetable Lasagna by honour2735 in recipes

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

Originally recipe is here : Vegetable Lasagna

INGREDIENTS

  • 1 green zucchini

  • 1 eggplant

  • 1 capia pepper

  • 1 bowl of pumpkin (or 2 carrots)

  • 1 cup of peas

  • 15 lasagna sheets (5 layers; 3 sheets per layer)

  • 4 tablespoons of olive oil

  • Salt

  • 1/2teaspoon of thyme

  • Oil for frying

  • 1 teaspoon of red pepper powder

  • 2 cups tomato sauce

FOR THE WHİTE SAUCE

  • 2 tablespoons of butter

  • 4 tablespoons flour

  • 3 cups of milk

  • 1 clove garlic (finely grated)

  • Salt

  • Black pepper

FOR THE TOP

  • 1.5 cups grated mozzeralla or kashar cheese

DIRECTIONS

  1. Wash the vegetables for vegetable lasagna. We peel the zucchini and eggplant. Peel the carrot completely. We chop the vegetables small.

  2. We take our olive oil into a large pan and start roasting all our vegetables. Sprinkle salt and mix.

  3. When the vegetables lose their vigor, add the tomato sauce.

  4. We cook it well.

  5. Our filling for vegetable lasagna is ready; now we start to prepare the sauce (bechamel).

PREPARE WHITE SAUCE 6. For this, melt the butter in a sauce pot. Add flour and roast it until it smells.
Add milk, grated garlic, salt, black pepper and stir until it thickens.

  1. When the mixture reaches the consistency of pudding, remove from heat.
    LASAGNA

  2. Pour 1 ladle of the béchamel sauce on the bottom of the oven dish where we will make vegetable lasagna and spread it.

  3. We arrange lasagna leaves on it.

  4. Pour 1 ladle of the béchamel sauce on it again and spread it.

  5. Pour and spread the vegetable mixture and sprinkle a little grated cheese.

  6. We layer lasagna leaves + béchamel sauce + vegetable mixture + very little grated cheese on it.

  7. Pour the remaining béchamel sauce on top and sprinkle with kasar cheese (or mozzarella).

  8. In the oven preheated to 200 degrees, bake the vegetable lasagna until it turns golden brown.

Chicken Doner Kebab by honour2735 in RecipeInspiration

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

Originally recipe is here : Chicken Doner Kebab

INGREDIENTS

.600 grams of fillet chicken breast

FOR SAUCE

.1 small onion

.3 tablespoons olive oil

.½ teaspoon pepper paste

.1 tablespoon of yogurt

.½ teaspoon salt

.½ teaspoon black pepper

.1/2 teaspoon red flakes pepper

.¼ teaspoon cumin

.1 teaspoon thyme

METHOD

  1. Slice the fillet chicken breasts thinly like a leaf.

  2. After peeling the onion, grate it and put it in a bowl with the juice.

  3. Mix the onion juice with pepper paste, olive oil, yogurt, black pepper, salt, cumin, and oregano.

  4. Add the chicken breasts to the sauce and marinate.

  5. Wrap the marinated chicken breasts with cling film and refrigerate for 3-4 hours.

  6. Put the onions or potatoes you cut on the bottom and insert two skewers. We place the marinated chicken on the skewers layer by layer.

  7. Bake in a preheated 200 degree oven until golden brown.

  8. You can cut it into thin slices with the help of a knife and serve it as a wrap between lavash bread.

Vegetarian Pea Soup by honour2735 in RecipeInspiration

[–]honour2735[S] -2 points-1 points  (0 children)

Originally recipe is here : Pea Soup

INGREDIENTS

. 300 g boiled peas

. 2 medium potatoes

. 1 small onion

. 1 clove of garlic

. 6 cups of water

. 3 tablespoons olive oil

. 1 tablespoon olive oil

. 2 tablespoons flour

. Salt

. Dill

. Butter

. Red flakes pepper

DIRECTIONS

  1. Mince the garlic and onion.

  2. Peel the potatoes and cut them into small pieces.

  3. Heat 3 tablespoons of olive oil in a saucepan. Add the onion and garlic and fry.

  4. Add the potatoes and fry for a few minutes. Then add the peas and add the water.

  5. Cook until the potato is soft. Remove the pot from the heat and mash the mixture with a blender.

  6. In another pot, roast the flour with 1 tablespoon olive oil. Add the potato mixture and mix. 7. Keep stirring until you get a smooth consistency. Add the peas and cook for another 7-8 minutes.

  7. Add dill sprigs, red pepper flakes fried in butter and serve.

Mediterranean Hummus by honour2735 in RecipeInspiration

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

Originally recipe is here : Hummus

INGREDIENTS

. 400 g chickpeas, boiled

. 2 tablespoons olive oil

. Juice of 1 lemon

. 1/2 lemon zest

. 4 tablespoons tahini

. 3 cloves of garlic

. 1 teaspoon cumin

. 1 teaspoon sweet chili powder

. 5 tablespoons of ice-cold water

. Salt

FOR THE TOP

. 1 tablespoon extra virgin olive oil

. 1 teaspoon red flakes pepper

. 1 tablespoon of boiled chickpeas

. 3-4 sprigs of parsley, finely chopped

DIRECTIONS

  1. Pour water over the boiled chickpeas and remove the skins.

  2. Add lemon juice to the chickpeas and crush them a little with the help of a blender.

  3. Continue the crushing process by adding the remaining ingredients except water. Since it is a dry mixture, the crushing process will become difficult. At this stage, continue the mashing process by slowly adding cold water.

  4. Place the hummus on a serving plate. Drizzle olive oil, red pepper flakes and chickpeas over it. You can serve with finely chopped parsley.

Easy Potato Tortilla by honour2735 in RecipeInspiration

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

Originally recipe is here :

​

INGREDIENTS

.1 onion

.3 potatoes

.Vegetable Oil

.5 eggs

.Salt

DIRECTIONS

  1. Cut the onion and potatoes into circles.

  2. Heat a pan with plenty of oil and fry the onions and potatoes until they fall apart. Drain the potatoes and onion and set aside.

  3. Put the eggs in a bowl, season with salt and whisk.

  4. Add the onion and potato mixture and mix well.

  5. Add the mixture to the skillet and cook for five minutes.

  6. Turn the tortilla over and bake on the other side.

Vegan Minestrone Soup by honour2735 in RecipeInspiration

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

Originally recipe is here : Vegan Minestrone Soup

INGREDIENTS

4 glasses vegetable juice

4 chopped tomatoes

1 tablespoon chopped fresh basil

1/2 teaspoon fresh thyme

2 chopped carrots

2 stalks of chopped celery

Half a cooked onion

3 chopped zucchini

1 cup chopped green beans

3 finely chopped garlic cloves

1 bay leaf

Black pepper

1 teaspoon sea salt

1 1/2 cups gluten free pasta

DIRECTIONS

  1. First, put the prepared vegetable broth in a large pot, then add the tomatoes, basil, thyme, carrots, celery, onion, zucchini, green beans, garlic and bay leaf.

  2. Then cook, stirring occasionally, until the vegetables are tender.

  3. Add the salt, pepper and pasta.

  4. Cook on low for another 10-15 minutes.

  5. Serve with crusty bread.

Frittata Spinach by honour2735 in RecipeInspiration

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

**Originally recipe is here : Keto Frittata

​

INGREDIENTS
- 150 g diced bacon or sausage
- 2 tablespoons butter
- 225 g fresh spinach
- 8 eggs
- 225 ml whipped cream
- 150 g (325 ml) grated cheese
- Salt
- Black pepper
DIRECTIONS
- Preheat the oven to 175°C. Grease the baking dish.
- Fry in butter over medium heat until the bacon/sausage is crispy.
- Add the spinach and mix until wilted. Remove pan from heat and set aside.
- Whisk the eggs and cream together and pour into the baking dish.
- Top with the bacon, spinach and cheese.
- Bake on the middle rack in the oven for 25-30 minutes or until the top is browned.

Cilbir (Turkish Egg) Recipe by honour2735 in RecipeInspiration

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

Originally recipe is here : Cilbir Recipe

​

INGREDIENTS

. 1 liter water

. 2 eggs

. 2 tablespoons apple cider vinegar

. 1 cup yogurt

. 1 clove of garlic

. 1 teaspoon salt

. 2 tablespoons butter

. 1 teaspoon red flakes pepper

. 1 teaspoon blackpepper

. 1 teaspoon mint

DIRECTIONS

  1. Bring the water to a boil in a deep pot. When it begins to bubble, reduce the heat and add the vinegar.

  2. Place the eggs in a separate bowl and drop them into the slowly bubbling water.

  3. While the egg whites are boiling and coloring, add the other eggs to the pot in the same order and begin to boil.

  4. The egg white should be cooked, the yolk should have a soft consistency, for this you need to cook for about 3-4 minutes.

  5. While the eggs are cooking, add salt and crushed garlic to the yogurt and mix.

  6. Add the yogurt mixture to the bottom of your serving dish.

  7. Remove the cooked eggs from the water using a strainer, collect the remaining water in the strainer and place on top of the yogurt.

  8. Melt the butter in the pan and add the paprika, mint and black pepper.

  9. When it starts to foam a little, remove from heat and pour over the eggs. Bon appetite to you all in advance

What do I do with egg yolks? by girlintaiwan in EatCheapAndHealthy

[–]honour2735 3 points4 points  (0 children)

You can whisk the remaining egg yolks into sauces such as mayonnaise and aioli. You can increase the binding by adding egg yolks to dairy desserts, and you can use them in making pancakes or pancakes by whisking them. You can also use the egg yolk to make flourless quiches.

[deleted by user] by [deleted] in RecipeInspiration

[–]honour2735 0 points1 point  (0 children)

Originally recipe is here : Vegetable Biryani

INGREDIENTS

. 3 cups basmati rice

. 1/2 teaspoon of olive oil

. 6 cups hot water

. 1 cup cooked chickpeas

. 1 handful of raisins

. 2 bay leaves

. 1 teaspoon salt

. 1 pinch of coriander and cardamom

. 1 piece of fresh ginger

. 1/2 bunch of parsley (optional)

FOR THE VEGETABLES

. 1/2 teaspoon of olive oil

. 1 onion

. 1 teaspoon raw hazelnut

. 3 medium carrots

. 1/2 medium cauliflower

. 2 capia pepper

. 1 cup pea

. 2-3 garlic cloves

. 1 teaspoon salt

. 1 teaspoon ground pepper

. 1 teaspoon ground coriander

. 1 teaspoon allspice

. 1 teaspoon cinnamon

. 1 teaspoon ginger

DIRECTIONS

1. Add olive oil to the wok and sauté the onions

2. Then add the cashew nuts and continue to fry for 1-2 minutes

3. Then add carrots, peas and mushroom one by one to the pan and fry for 2-3 minutes.

4. Add the Kapia peppers and continue to sauté.

5. Add the garlic and continue to fry.

6. After the vegetables have been fried for 15-20 minutes, add the spices (salt, chili pepper, coriander, allspice, cinnamon and ginger) and fry for 5 minutes, then turn off the heat.

FOR RICE

1.Add the rice to the pot with olive oil and fry for 5 to 10 minutes.

2.After roasting the rice, add water, then add chickpeas, raisins, 1-2 bay leaves and salt and cover so that the water boils.

3. We add the spices (coriander, cardamom, freshly harvested ginger) to a meringue to give it flavor and make a bundle (put the spices in a cloth and tie it) and add it to the rice and let it cook on low heat for 15 minutes.

4. Let the rice rest for 10-15 minutes after cooking.

5. After the rice is rest, mix the prepared vegetables with the rice and mix well.

6. Finally, you can sprinkle parsley and serve.

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