Frozen yogurt bark

A blueberry yogurt slab (often referred to as frozen yogurt bark) is a refreshing, high-protein, and healthy frozen treat. It is incredibly easy to make by spreading a layer of your favorite yogurt on a baking sheet, topping it with fresh blueberries, and freezing it until solid. [1, 2, 3, 4]

Why You'll Love It

• Customizable: Easily swap toppings, add a drizzle of honey, or toss in some granola.
• Quick Prep: Takes only about 10 minutes of active preparation time.
• Kid-Friendly: Fun to make and a great way to sneak in healthy probiotics and antioxidants. [1, 2, 3, 4, 5]

Ingredients

• Yogurt: 2 cups (approx. 500g) of plain or vanilla Greek yogurt (Whole milk or 2% gives the creamiest texture; non-dairy yogurt works great too)
• Blueberries: 1 to 1.5 cups of fresh blueberries
• Sweetener: 1–2 tablespoons of honey or maple syrup (Skip if you prefer unsweetened or are using heavily sweetened vanilla yogurt)
• Flavor Boosts: 1/2 teaspoon vanilla extract and a little fresh lemon zest for a cheesecake-like flavor [1, 2, 3, 4, 5]

Step-by-Step Instructions

1. Prep your pan: Line a shallow square baking tray or a small rimmed baking sheet with nonstick parchment paper.
2. Mix the base: In a medium bowl, whisk together the Greek yogurt, honey (or maple syrup), vanilla extract, and lemon zest until smooth.
3. Add the berries: Gently stir in the fresh blueberries into the yogurt mix (save a handful to sprinkle on top).
4. Spread it out: Pour the yogurt mixture onto the parchment-lined tray and use a spatula to spread it into an even, flat layer (about 1.5cm to 2cm thick).
5. Top it off: Scatter the remaining blueberries and any extra toppings (like granola or coconut flakes) over the surface.
6. Freeze: Cover with plastic wrap and freeze for at least 2 to 4 hours, or until completely solid.
7. Serve: Use a sharp knife to cut it into squares, or simply break it apart with your hands into uneven, rustic slabs. [1, 2, 3, 4, 5, 6]

Storing Tips

Place any leftover pieces in a large, ziplock freezer-safe bag or an airtight container. Keep it in the freezer and grab a piece whenever you need a quick, healthy snack. [1, 2, 3]

Veg

Cabbage tastier than ever! 

Ingredients
cabbage: 1 pc
flour: 100 g (3.5 oz)
eggs: 4 pc
cheese: 200 g (7.1 oz)
garlic: 15 g (0.5 oz)
red bell pepper: 1 pc
bacon: 125 g (4.4 oz)
mushrooms: 200 g (7.1 oz)
zucchini: 1 pc
salt: 3 g (0.1 oz)
black pepper: 2 g (0.1 oz)

appetizing.tv

Soba

ideal for a fridge clean out & filling your bowl with veggies 

Soup base: 
3 cups water 
.5 tsp dashi powder
1 tbsp soy 
1.5 mirin 
1 tbsp sake 
finish with a drizzle of ponzu /Quick Alternatives: a quick mix of 2 parts soy sauce, 2 parts citrus juice (lemon or lime), and 1 part mirin (or soy sauce mixed with a pinch of sugar). 
1/4 of lemon (optional)
togarashi

Baked Eggplant Parmigiana Rounds

Ingredients

2 medium eggplants sliced into ½ inch rounds, 3 tbsp extra-virgin olive oil, 1½ cups no-sugar marinara sauce, 1 cup shredded mozzarella, 2 tbsp grated parmesan, 1 tsp dried thyme, ½ tsp sea salt, ¼ tsp black pepper, fresh basil leaves

Metnod

1. Preheat oven to 425°F. Toss eggplant rounds with olive oil, salt, and pepper.

Roast 15 min until golden and tender.

1. Spread a thin layer of marinara sauce in a baking dish. Arrange roasted eggplant rounds in a single layer.
2. Top each round with sauce,

mozzarella, and parmesan. Sprinkle with thyme.

4. Bake 10-12 min until cheese is melted and lightly browned. Garnish with basil and serve hot.

https://www.instagram.com/grandmasmediterraneanrecipes?igsh=cWNmYm5xcXpraHQ5

MAPO TOFUMMUS

Ingredients

MAPO SAUCE:
• 3.2 oz (90 grams) ground pork or beef
• 1 tsp toasted sesame oil
• 1/2 tsp potato starch or cornstarch
• 3 tbsp canola oil
• 1 tbsp toasted sesame oil
• 1 tbsp sichuan douban/chili bean paste (see pantry)
• 1 tsp mushroom powder (see pantry)
• 1/2 tsp finely minced fermented black bean, or 1 tsp the darkest miso you can find
• 1/2~3/4 tsp Korean chili flakes
• 2 cloves garlic, grated
• 2 tsp grated ginger
• 1 tsp ground sichuan peppercorns, plus more to dust
• 1/8 tsp ground cumin
• 2 tbsp shoaxing wine or sherry wine
• 1/4 cup store-bought chicken stock
• 1 1/2 tsp apricot jam
• 1/4 tsp ground white pepper
• 5 drops rice vinegar
• finely diced scallion to serve
TOFUMMUS:
• 14 oz (450 grams) firm tofu
• 2 tbsp garlic confit puree (recipe follows)
• 1 1/2 tsp toasted sesame oil
• 1/3 tsp salt

Instructions

1. MAKE GARLIC CONFIT PUREE: Smash 35 cloves (about 2 1/2 heads) of garlic with a knife and remove the skins. Set inside a non-stick pot along with 4 fresh bay leaves, 1/2 cup (120 ml) of canola oil, 1 tbsp fish sauce and 1/4 tsp ground white pepper. Cook over medium-low~low heat, stirring occasionally, until the garlics are evenly golden browned on all sides, about 15 minutes. Remove the bay leaves and transfer the rest into a blender (or you can do this with hand-held immersion blender), and blend until the mixture is smooth. Keep in an air-tight jar inside the fridge for up to 2 week. Stir before use. 
2. MAKE MAPO SAUCE: Mix ground pork (or beef) with 1 tsp toasted sesame oil and potato starch (or cornstarch) until even. 
3. In a small pot, heat canola oil and toasted sesame oil over medium-high heat. Add the ground meat, breaking it up as finely as you can with a wooden spoon, and cook until evenly browned. Add douban paste, mushroom powder, fermented black bean (or dark miso) and chili flakes, store and cook for 1~2 minutes until the chili flakes have turned dark maroon in color. Add grated garlic, grated ginger, ground sichuan peppercorn and ground cumin, and cook until just fragrant. Add shaoxing wine, scraping any caramelization that is sticking to the sides and bottom of the pot, and cook until the alcohol has evaporated, then add chicken stock, apricot jam, ground white pepper and rice vinegar. 
4. Turn the heat down to low, and simmer until the liquid has reduced by 1/2 and slightly thickened.  Can be made a couple days ahead of time. Reheat until warm before serving.
5. MAKE TOFUMMUS: Tofu is made from boiled soy milk which makes it technically “cooked”. But if you’re not a fan of the taste of soy bean, boiling the tofu again will make it taste more well-rounded. But it may also make the puree slightly grittier. If you decided to boil it, cut the tofu into marshmallow-size chunks and cook them in boiling water for 5 min. Drain well, and let cool on top of a clean towel, then transfer into a food-processor. 
6. If not boiling, simply pat the tofu dry with a clean towel, then set inside a food-processor. Run the processor for 1~2 minutes until the tofu is smoothly pureed. Add garlic confit puree, toasted sesame oil and salt, and run again until incorporated. The tofummus should still be quite tasteless at this point. 
7. Serve the tofummus covered in warmed mapo sauce, topped with finely minced scallions and dustings of more ground sichuan peppercorns. Serve with chewy scallion garlic naan (recipe in the book).

Как приготовить грибы в воде

 Добавьте грибы в кастрюлю. На каждые 1 1/4 фунта грибов в этом видео предлагается добавлять 1/4 стакана воды. 

1. Периодически помешивайте. Вы заметите, что вода в вашей кастрюле начинает сереть, а это значит, что вода в грибах начала выделяться. Готовьте все это, время от времени помешивая, пока оно не испарится.
2. Добавьте масло и обжарьте. После того, как вся вода сварится, добавьте в сковороду небольшое количество масла, чтобы грибы подрумянились и обжарились. Подавайте как есть или добавляйте в другие блюда.

Chicken Noodle Soup

 

thepantryboy

Something for the soul.

Ingredients

For soup
Chicken thigh 2 pc
Onion 1/2
Ginger 20g
Salt to taste
Mirin 2 tbs
- Simmer for 1.5 hours on low heat until the chicken meat is tender and easy to shred

Shredded chicken meat mix
Shredded chicken meat
Spring onion
Coriander
Soy sauce
Sesame oil
- Mix the ingredients seasoning to taste

Garnish
Tofu
Vegetables
Noodles
Egg
- Boil noodles of choice together with vegetables and egg in chicken stock until cooked
- Season to taste with some salt

Кулич: рецепт без дрожжей от Юлии Высоцкой

 

Для одного кулича понадобятся:

• 2 яйца
• 200 г сахара
• 200 г муки
• 1 чайная ложка разрыхлителя
• 70 г сливочного масла
• щепотка морской соли
• корица, мускатный орех и кардамон
• немного ванили
• 80 г изюма
• 80 г кураги
• творожный сыр

Сначала яйца взбивают с сахаром до густой пышной пены. Именно эта масса и делает будущий кулич мягким и легким. 

После этого добавляют специи — корицу, мускатный орех, кардамон и ваниль. 

Следующий шаг — сливочное масло. Его вводят в яично-сахарную смесь, а затем добавляют главный «секретный» ингредиент рецепта — творожный сыр. Он делает тесто более влажным и нежным.

Далее в массу постепенно вмешивают муку с разрыхлителем и солью. 

Тесто получается довольно густым, но при этом очень мягким. 

В конце добавляют сухофрукты — изюм и нарезанную курагу. 

Форму для кулича заполняют примерно наполовину. 

Выпекают при 160 градусах около 1 часа 20–30 минут.

Когда кулич остынет, его покрывают глазурью.

Для нее взбивают два белка с 80 г сахарной пудры до густой тягучей массы. Глазурь распределяют по верхушке так, чтобы получились красивые подтёки.

Сверху можно добавить сухие ягоды, маленькие меренги или шоколадные яйца. Иногда кулич украшают золотыми крапинками — так он выглядит особенно празднично.

Кулич  от Алёны.