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Dessert

Dive into the delightful world of desserts with our extensive collection of recipes and tips. From classic cakes and cookies to innovative puddings and pastries, explore a variety of ways to satisfy your sweet tooth. Discover how to create perfect desserts, whether you’re baking, chilling, or no-baking. Get inspired with unique dessert recipes, such as rich chocolate lava cakes, light fruit tarts, and creamy cheesecakes. Find out how to master essential techniques for making desserts, from achieving the ideal texture to decorating with flair. Explore tips for using various ingredients and sweeteners, and learn about making desserts for special dietary needs, including gluten-free and vegan options. Whether you’re planning a festive celebration or simply want to indulge, our Dessert category offers everything you need to create delicious, memorable sweet treats.

Fluffy Cottage Cheese Casserole with lemon zest

  • Baking
  • Desserts
  • European European
Discover this fluffy low-calorie cottage cheese casserole – light, creamy, and perfect for breakfast or dessert. Simple ingredients, nostalgic taste! This is a wonderful recipe for the most tender cheesecake,...
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New Year’s Eve dinner recipes. Ideas for your festive table

  • Food blog
The New Year’s table is more than food. These are stories, traditions and memories. We have collected the best dishes for your festive table, each of which has its own...
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Cruffin

  • Baking
  • Desserts
  • American American
The cruffin is a delightful pastry that perfectly marries two beloved baked goods: the flaky, buttery croissant and the soft, sweet muffin. Originating in San Francisco, the cruffin was created...
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Red velvet cake

  • Baking
  • Desserts
  • American American
Red Velvet Cake is a strikingly beautiful and indulgent dessert known for its deep red color, soft texture, and rich cream cheese frosting. Often served as a celebratory dessert, it’s...
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Cottage cheese cheesecake

  • Baking
  • Desserts
  • European European
This is a wonderful recipe for the most tender cheesecake, I do not use flour in this recipe, I add a little sugar, but you can adjust the sugar to...
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Pumpkin pie

  • Baking
  • Desserts
  • American American
Pumpkin pie is a beloved dessert that symbolizes the fall season, particularly in the United States and Canada. Its rich, spiced flavor, often enhanced with cinnamon, nutmeg, and cloves, evokes...
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Plum pie

  • Baking
  • Desserts
  • European European
Beyond its delightful taste, plum pie offers some nutritional benefits. Plums are rich in antioxidants, vitamins, and minerals, including vitamin C, vitamin K, and potassium. These nutrients can help support...
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Cranberry cheesecakes

  • Desserts
  • Ukrainian Ukrainian
Soak Cranberries in Liqueur: before adding dried cranberries to the cheesecake batter, soak them in a flavored liqueur or rum. This adds a subtle boozy flavor and plumps up the...
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Strawberry cream cheese pie

  • Baking
  • Desserts
  • European European
Strawberry cream cheese pie is the perfect treat for strawberry season. My kids love it! Be sure to refrigerate the pie after cooking so that all the fillings soak in...
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Sweet Cottage Cheese Balls

  • Desserts
  • Ukrainian Ukrainian
Nutritious and very tasty dessert. Can be served with cream, chocolate, caramel or jam. Garnish the dish with a mint leaf for a fresh taste.
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Quick recipes for every day

Georgian Khinkali (juicy dumplings recipe) IN A CR Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

More recipes you can find here: dishmagazine.com 

#food #meal #mealprep #dinner #recipe #georgianfood #dumplings
Homemade Tartar Sauce PREPARATION 1. In a deep b Homemade Tartar Sauce

PREPARATION

1. In a deep bowl, mix sour cream and homemade mayonnaise.
2. Cut the pickled cucumbers (it’s better to take pickled gherkins) into small cubes. Add to sour cream and mayonnaise.
3. Peel and finely chop the garlic, also add to sour cream and mayonnaise, pepper the sauce to taste and mix well.
4. Leave to stand in the refrigerator for 15 minutes so that all the flavors mix and open.

The sauce is ready!

More recipes you can find here: dishmagazine.com

#mealprep #recipe #sauce #dinner #food
Eggplant salad For this salad, choose young eggpl Eggplant salad

For this salad, choose young eggplants.
Instead of olive oil, you can add grapeseed oil or any other vegetable oil.

PREPARATION OF EGGPLANTS

1. Wash, peel and cut the eggplants into slices.
2. Boil the chopped eggplants in salted water over high heat for 4-5 minutes.
3. Place the boiled eggplants in a colander to drain the water.

PREPARING THE DRESSING

1. Remove seeds from sweet peppers and throw them into a blender.
2. Add garlic, salt, sugar, olive oil, white wine vinegar, freshly squeezed lemon juice and cilantro, peeled chili pepper to the sweet pepper in a blender.
3. Beat all the ingredients in a blender
4. Transfer the eggplants to a deep salad plate, pour over the dressing and carefully mix thoroughly.
5. Leave the eggplants to stand in the dressing for at least 10 minutes so that they are saturated with all the flavors and juices.

The dish is ready, bon appetit!

More recipes you can find here: dishmagazine.com

#food #meal #mealprep #eggplants #recipe #dinner #salad
Sweet and sour chicken HONG KONG STYLE MARINATE TH Sweet and sour chicken
HONG KONG STYLE
MARINATE THE CHICKEN

1. Cut the chicken fillet into medium pieces.
2. In a separate container, mix 2 tablespoons of soy sauce and 1 teaspoon of honey, mix well.
3. Place the chicken in a container with the marinade, pepper to taste and mix well so that the marinade covers each piece of chicken.
4. Place in the refrigerator for a couple of hours. If there is no time, we can immediately start preparing the dish.
COOKING CHICKEN IN BATTER

1. For the batter, break an egg into a bowl, add salt and pepper. Beat well until smooth.
2. Add 150 ml of water and mix again.
3. Then add flour. Mix thoroughly so that no lumps remain.
4. Heat the vegetable oil for deep frying.
5. Place pieces of chicken fillet in batter, then deep fry, fry for 3-4 minutes until golden brown.
6. Remove the fried chicken and place it on a paper towel to remove excess fat
PREPARING SWEET AND SOUR SAUCE

1. For the sauce, combine honey, 180 ml of water, wine vinegar, ketchup, starch and salt (a pinch). Mix everything until smooth.
2. Pour the sauce into a frying pan and stir constantly over medium heat, cook for 2-3 minutes until thickened.
3. Then add the battered chicken to the sauce. Stir until each piece is coated with the sauce and turn off the heat.
4. Place the chicken in sweet and sour sauce on portion plates and sprinkle with sesame seeds and chopped green onions.

Bon appetit!
#chicken #recipe #dinner #meal #mealprep #food #foodie
Pork knuckle COOKING PORK KNUCKLE IN BEER 1. We Pork knuckle

COOKING PORK KNUCKLE IN BEER

1. We burn the pork knuckle a little with a culinary gas burner this will add a spicy, campfire flavor to the dish.
2. Wash the onion and cut it into 2 parts.
3. Peel the carrots and cut them into 4 parts.
4. Burn the carrots and onions with a cooking torch, thereby adding additional flavor to our dish.
5. Place the pork knuckle in a large saucepan (capacity 6-7 liters), fill with dark beer. The beer should completely cover our pork knuckle so that it cooks evenly.
6. Place onion, carrots, bay leaf, parsley, black pepper, garlic, chopped chili pepper and the peel of one orange into the pan with the shank.
7. Cover our pork knuckle with a lid and cook over medium heat for 3 hours.

ROASTING PORK KNUCKLE IN THE OVEN

1. Mix honey, juice of half an orange and mustard. mix thoroughly until smooth.
2. Cover a baking sheet with parchment paper, remove the pork knuckle from the pan, and place it on the baking sheet.
3. Coat the pork knuckle with honey-orange sauce and bake in oven at 320°F (160°C) for 1.5 hours. If you see that the pork knuckle is burning too much, you can put baking foil on top without completely wrapping it.
4. Before serving, directly in the oven in the last minutes of cooking, brush the pork knuckle with sauce.
5. Serve the knuckle hot; the traditional side dish for pork knuckle is sour (sauerkraut) cabbage.

Bon appetit!

More recipes you can find here: dishmagazine.com

#food #meal #mealprep #pork #dinner #christmas #christmasdinner
Bacon sandwich For an evenly crispy bacon, bake i Bacon sandwich

For an evenly crispy bacon, bake it in the oven instead of frying it. Lay the strips on a rack over a baking sheet and cook at 400°F for 15–20 minutes.

MARINATE ONIONS

1. Wash, clean and cut the onion in half rings.
2. We place the chopped onion in a small deep plate, spray the lemon juice, sprinkle with sugar and salt.
3. Mix well, leave to pickle.

MAKING A SANDWICH

1. Cut off two pieces of chiabatta, grease the cuts with a thin layer of butter and fry in a pan for 2 minutes. Bacon also fry in a pan for 2 minutes until golden crust or in the oven at 400°F for 15–20 minutes.
2. Cut the cheddar into thin slices. Wash and dry the salad leaves well, if desired, tear them arbitrarily with your hands.
3. Grease the fried pieces of chiabatta with mayonnaise and mustard (you can use Avocado cream-sose and pesto sauce instead of mayonnaise). Place slices of bacon, cheese, iceberg leaves, pickled onion and cover with the other half.
4. If desired, place under the grill for 3 minutes to warm up the cheese inside. Cut into portions.

Bon appetit!

More recipes you can find here: dishmagazine.com 

#food #meal #mealprep #bacon #sandwich #recipe #dinner #breakfast
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Dish Magazine

Dish Magazine

Quick recipes for every day

Dish Magazine is in Washington, United States.
9 months ago
Dish Magazine

Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

More recipes you can find #food #meala#mealprepm#dinnerd#recipe##georgianfoodn#dumplings #georgianfood #dumplings
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Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

More recipes you can find here: dishmagazine.com 

#food #meal #mealprep #dinner #recipe #georgianfood #dumplingsImage attachmentImage attachment+2Image attachment
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