recipes

Tasty Fusion

The Recipe - German cucumber salad is a light and refreshing side dish or snack! 🥒 Ingredients- ▢ 2 English cucumbers ▢ ½ cup red onion, about ½ onion ▢ ½ cup sour cream ▢ 1 tablespoon minced fresh dill ▢ 1 teaspoon minced fresh parsley ▢ 2 tablespoons distilled white vinegar ▢ 1 ½ teaspoons granulated sugar ▢ ½ teaspoon salt ▢ ⅛ teaspoon ground black pepper | Facebook

Healing - This vegetable soup is like medicine for my stomach! I eat this soup day and night! Healthy! Ingredients: 1 onion, chopped Olive oil 2 leeks, chopped 2 stalks of celery, chopped 1 carrot, diced 1 red pepper, diced 1 zucchini, diced 2 potatoes, diced 2 garlic cloves, minced 1 chili pepper, minced (optional, for spice) Salt to taste Black pepper to | Facebook

1.2M views · 29K reactions | Cheesy Spinach Bake - Save Recipe Below 👇 I don’t generally like cottage cheese. But when it’s all hot, gooey and mixed up with spinach, it’s delicious!! Worse ways to hit 50 grams of protein too Nutrition - 500 kcal (55P, 20C, 23F) 50g spinach 3 medium eggs 300g cottage cheese (reduced fat) Some paprika 30g mozzarella So simple. Just mix the spinach, eggs, cottage cheese and paprika. Then sprinkle the mozzarella on top. Bake for 30 minutes at 180C. I presume this would work cold but it’s dreamy hot | Filling Meals | Facebook

1.3K reactions · 59 comments | Cottage Cheese Pie - Save Recipe 👇 This meal looks has one of the best vitamin and mineral panels I’ve seen. Absurd how many of your daily requirements are packed into one serving. The 50g of protein isn’t to shabby either. Absurdly filling. Nutrition - 500 kcal (50P, 48C, 10F) + 6g fibre 10ml oil 200g onion 200g celery 200g carrot 600g beef mince (5%) 200ml beef stock (2 cubes) 2 tablespoons Worcestershire 600g potato flesh 500g cottage cheese (0%) 1. Heat the oil and add chopped onion, then carrot, then celery. Fry for 15 minutes 2. Add the beef mince and cook till brown. Then add the stick and Worcestershire. Sit to simmer while you prep the potatoes 3. Peel your potatoes until you have 600g of flesh. Then par boil for 15 minutes. Remove from water and slice 4. Blend your cottage cheese ready to be used 5. Make four pies (or one large tray) by layering the beef mix, potato and then cottage cheese twice. Make sure your first layer isn’t too think 6. Cook for 45 minutes at 180C This works great for lunch if you can reheat | Filling Meals | Facebook

113K views · 13K reactions | Simple Chicken Bake - Save Recipe Below 👇 This has been requested a lot!! I was very skeptical, but it turned out pretty well. I pre cooked the chicken as didn’t fancy throwing it in raw. Might try my own seasoning next time. Great for anyone chasing protein targets! Very nutritious too👌 Nutrition - 500 kcal (59P, 20C, 22F) 50g spinach 100g red pepper 150g skinless chicken thighs (raw weight) 3 medium eggs 100ml semi skimmed milk 10g fajita seasoning 10g cheddar cheese Very simple. Fry the chicken quickly (or buy cooked). Throw everything in. Mix it up and top with cheese. Bake for 40 minutes at 180C (360F) | Filling Meals | Facebook

451K views · 2.2K reactions | RECIPE BELOW 👇🏽 In the words of Mr Bowl “this is the best potato salad I’ve ever eaten”. Trust me, this salad recipe is truly special! Enjoy! DB x INGREDIENTS ▪️600g baby potatoes ▪️1 tbsp dried oregano ▪️2 tbsp olive oil ▪️1 red onion, finely chopped ▪️1 cucumber, finely chopped ▪️200g cherry tomatoes, finely chopped ▪️170g olives, sliced Dressing ▪️200g greek yoghurt ▪️1/4 cucumber, grated and squeeze all the liquid out ▪️4 garlic cloves, minced ▪️Juice of 1/2 lemon ▪️Small handful of mint (I added coriander too), chopped ▪️Salt and pepper to taste METHOD ▪️Preheat oven to 200c ▪️Slice your potatoes in half. Place potatoes on a prepared baking tray ▪️Add jn salt, pepper, oregano and oil. Mix well ▪️Roast for 30-45 minutes or until crispy ▪️Make your dressing by mixing all the ingredients together. ▪️Chop your salad ingredients ▪️Once your potatoes are roasted, in a large bowl mix everything together! #potatosalad #potatoes #salad #cucumbers #healthyrecipes #recipe #easyrecipes #healthysalads | DoctorBowl | Facebook

212K views · 50K reactions | Gostou da dica de hoje? Eu amei!! E as ferramentas que eu usei nesse vídeo são todas da Lanmax e você encontra nas melhores lojas de acessórios para costura em todo o Brasil. #costuracriativa #costura #passoapassocriativo #diy #pap #passoapassodecosturacriativa #dicadecostura #sewing #diy | Amanda Ansaldo | Facebook

41K views · 3.3K reactions | This KALE RANCH SALAD is one of our favorite household staples! 🌿💛 It has all the right amounts of crunchy & creamy for the perfect nutritious salad experience 😍 • INGREDIENTS • (serves 4) 8-10 large stalks kale, de-stemmed and thinly sliced 3 cups finely diced white cabbage 2 cups cooked quinoa 3 Persian cucumbers, finely diced Roasted Chickpeas: 30oz (800g) cooked chickpeas, drained and rinsed 1 Tbsp olive oil 1 tsp garlic powder 1/4 tsp salt Cashew Dressing: 1 cup cashews 1 tsp yellow mustard 1/2 tsp white miso paste 2 Tbsp lemon juice 1 tsp garlic powder 2 Tbsp capers Salt & Pepper, to taste 3/4-1 cup water • METHOD • Soak the cashews in boiling water for 15-20 minutes (or overnight). Preheat the oven to 425°F/220°C and line a baking tray with parchment paper. Dry the chickpeas and transfer to the tray. Add the oil and spices and combine. Even out into a single layer and bake for 40-45 mins until crispy (shaking the tray mid way). Prepare the veggies as instructed and combine in a large bowl. Add all dressing ingredients to a blender and blend until smooth. Adjust spices and water for a thicker/thinner result. Before serving, add the dressing and crunchy chickpeas to the bowl and enjoy! #salad #highprotein #plantbased | Kirsten Kaminski

Easy Diabetic Recipes for Beginners | Polpette di Verdure al Sugo | Facebook

6.4M views · 62K reactions | The brilliant trick that will change the way you cook cabbage! | The brilliant trick that will change the way you cook cabbage! Ingredients: cabbage: 1 pc water: 500 ml (17 fl oz) milk: 500 ml (17 fl oz) OVER MEDIUM... | By Appetizing.tv | Brilliant trick that will change the way you cook cabbage. Cut the cabbage into pieces. Put in a saucepan. Pour water and milk. Boil for 15 minutes. Put flour on top of the boiled cabbage. Fry finely chopped onion. With grated carrot and grated garlic. Put the fried vegetables in a bowl. Break 2 eggs. Season with salt, black pepper, oregano, and chili flakes. Shape into croquettes. Fry on both sides for 4 minutes. Mix mayonnaise. With lemon juice, mustard, chop dill, and salt.

616K views · 25K reactions | Creamy Coconut Dal - recipe below - this is one of my favourite one pot recipes that is quick and easy to make. The recipe is inspired by a fantastic dal I ate at a restaurant in Mumbai many years ago. Also, thanks to social media, I found out it’s similar to a Sri-Lankan coconut dal, which is nuts as I have been there and never ate it, so i feel a new trip is long overdue. Enjoy x JGS Serves 4 2 tbsp olive oil 3 tsp cumin seeds 2 onions, finely sliced 4 cloves garlic, finely sliced 1 inch ginger, finely sliced 1 tsp turmeric 1 tsp chilli powder 200g red lentils 1 x 400g tin chopped tomatoes 1 x 400g tin coconut milk The juice of a lime A small handful of finely chopped coriander leaves Rice to serve Sea salt 1. Heat the oil in a saucepan over a medium heat. Add the cumin seeds and crackle for a few seconds before adding the onion. Cook, stirring occasionally, for 8-10 minutes until golden. 2. Chuck the garlic and ginger into the pan and mix well. Cook, stirring continuously, for 30 seconds until fragrant. 3. Put the turmeric, chilli powder, lentils, tomatoes, coconut milk and a good pinch of salt into the pan. Pour in 150ml of just boiled water and mix well. Bring to the boil, cover, reduce the heat to low and cook, stirring occasionally, for 25-30 minutes or until the lentils are tender. If it looks a little dry, add another 50-100ml of water and mix well. 4. To finish, add the lime juice and coriander to the daal. Mix well. Check the seasoning, adding more salt to taste and serve immediately with rice. | John Gregory-Smith

2.2M views · 28K reactions | Pot Roast Cauliflower | Jamie Oliver | You've never seen CAULIFLOWER like this before!!! 🤩 https://jamieol.com/CauliflowerStew | By Jamie Oliver | So, I absolutely love giving veggies the same care and attention that you would a beautiful cut of meat. This incredible meat-free pot roast is so full of flavor, it puts the humble cauliflower center stage. So, we're going to get two tablespoons of olive oil. The pan is currently cold and then, get yourself a speed peeler. I've got a lemon. Just take long bits of the yellow peel into the oil and as the heat comes up, you're going to get just an amazing flavor that comes out but the texture will change as well. We're going to go big and with the garlic we're going to use a whole bulb of garlic and when we long cook it like this inside there will be sweet and delicate and beautifully perfume so the garlic goes in onto kind of medium high heat this stone10 olives and add it to the pot they act like seasoning so you're going to get more flavor than ever The herb I'm going to use is oregano. Run your fingers down. It smells incredible. Now, get two red onions. I'm just going to simply cut those into quarters. Just take them apart like little petals. Stir those through look at that just beautiful colors and flavors happening there and to add even more flavor slice up 300 grams of new potatoes quarter up 10 large tomatoes season with salt and pepper and top up with 500 milliliters of water then bring to the boil and then that's going to be the most amazing welcoming party to that the humble cauliflower one of the cheapest veggies you can get but this is designed to carry flavors like the shape of it inside will hold on to sauce so this my friends will now go into there but what I do want to do is a little trick here let me show you carefully put the tip of my knife into that stalk in a little cross and that will allow heat and moisture into that and it's going to cook perfectly and then we just nestle it squeeze it push it right to the bottom little drizzle of olive oil just to protect those leaves and they'll go crisp and golden and gorgeous so I'm going to cook this now in the oven the oven's at 200 degrees Celsius which is 400 Fahrenheit, the lid goes on for half of the cooking so the first half of cooking is steaming so let collie cook away for 30 minutes then it's all about intensifying the flavor time to give the collie a good basting just like a cut of meat you can see everything started to cook down so we take those juices and then we can get those fantastic fragrant ingredients like the olives the garlic the lemon the oregano all of that is going to seep right into the heart of that collie and you wait it's going to be absolutely beautiful I So back in the oven for another 30 minutes until cooked to perfection. Amazing. Look at that. Come on. So you can see we've got color on that cauliflower. There she is in all her beauty. While the collie rests, toss some charred, frozen broad beans and peas into the pan and cook for five minutes to supercharge the stew with even more veg. Look at the color. Get the spoon in there and scrape the bottom of the pan. You've got sticky bits. This is all flare then we can take out our little friend mister garlic and then inside there is just the most amazing flavor and just mash it all up and then when you get that and put it into that we've got this beautiful gorgeous thing right spoon that in and around the cauliflower and then a squeeze of lemon just to kind of bring everything to life that is a celebration of cauliflower Let's get some of this nice stew on the bottom. And get in there. Look at that. The flavor is extraordinary earning the stripes on flavor you know really just giving it that TLC just as you would a cut of meat a really tasty scrumptious dinner

337K views · 4.2K reactions | If you have a glass of oatmeal and carrots, make a pie! No flour, white sugar or butter | If you have a glass of oatmeal and carrots, make a pie! No flour, white sugar or butter | By Simple Food - videos and recipes | Facebook

259K views · 17K reactions | Move aside chickpeas — for this silky smooth RED LENTIL ‘HUMMUS’ 🧡💪🏼 This is a fun alternative to the original to switch things up a little and make this delicious dish even higher in plant protein 🌿 • INGREDIENTS • 1 cup split red lentils, dry 2 cups water juice of 1 lemon 1/2 cup tahini 1 garlic clove 1 tsp salt • METHOD • Add the lentils to a sieve and rinse well to get rid of any dirt. Bring 2 cups of water to a boil in a small pot, then add the lentils, reduce to a simmer and cook for 10 minutes. Drain and rinse with cold water. The lentils should be soft and almost paste like. Add to a blender and blend a few seconds until smooth. Add the lemon juice, tahini, garlic and salt and blend again. Add 2-3 Tbsp of water until you’ve reached the desired consistency (it will firm up more once it gets cold). Serve with paprika, cumin and a drizzle of olive oil and enjoy! #plantbased #easyrecipes | Kirsten Kaminski