Skip to main content

Featured

Almond and Dates cookies

INGREDIENTS  - 1 1/2 cups all-purpose flour - 1/2 cup confectioners' sugar - 1/4 cup ground almonds - 1/4 cup chopped dates - 1/4 cup unsalted butter, softened - 1/2 teaspoon baking powder - 1/2 teaspoon vanilla extract - Pinch of salt INSTRUCTIONS  1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. 2. In a medium bowl, whisk together flour, confectioners' sugar, ground almonds, baking powder, and salt. 3. In a large bowl, cream together butter and sugar until light and fluffy. Beat in vanilla extract. 4. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms. Fold in chopped dates. 5. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving 2 inches of space between each cookie. 6. Bake for 12-15 minutes or until lightly golden. 7. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy your delicious almond and date cookies! BAKING H
Post a Comment
Read more

Baked ricotta with char-grilled vegetables



INGREDIENTS 

- 1 cup ricotta cheese

- 2 tablespoons olive oil

- 2 cloves garlic, minced

- 1 teaspoon dried Italian herbs (such as oregano, basil, thyme)

- Salt and pepper to taste

- 1 medium eggplant, sliced into rounds

- 1 large zucchini, sliced lengthwise

- 1 red bell pepper, seeded and sliced into strips

- 1 yellow bell pepper, seeded and sliced into strips

- 1 red onion, sliced into rounds

- Balsamic glaze, for drizzling (optional)

- Fresh basil leaves, for garnish


INSTRUCTIONS 


1. **Prepare the Ricotta Mixture**:

   - Preheat your oven to 375°F (190°C).

   - In a mixing bowl, combine the ricotta cheese, olive oil, minced garlic, dried Italian herbs, salt, and pepper. Mix well until smooth and creamy. Adjust seasoning to taste.


2. **Grill the Vegetables**:

   - Preheat a grill or grill pan over medium-high heat.

   - Drizzle the sliced eggplant, zucchini, bell peppers, and red onion with olive oil and season with salt and pepper.

   - Grill the vegetables in batches until they are tender and have grill marks on both sides, about 3-4 minutes per side for the eggplant and zucchini, and 2-3 minutes per side for the bell peppers and red onion. Remove from the grill and set aside.


3. **Assemble the Dish**:

   - In a baking dish, spread a thin layer of the ricotta mixture on the bottom.

   - Arrange the grilled vegetables on top of the ricotta mixture in layers, alternating the vegetables for an attractive presentation.


4. **Bake**:

   - Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the ricotta is heated through and the vegetables are tender.


5. **Serve**:

   - Once baked, remove the dish from the oven and let it cool slightly.

   - Drizzle with balsamic glaze, if desired, and garnish with fresh basil leaves.

   - Serve the baked ricotta with char-grilled vegetables as a side dish or a main course. Enjoy!


This dish is versatile and can be served warm or at room temperature. It's perfect for a light lunch, a side dish at dinner, or even as part of a brunch spread.

Nutritional breakdown 

Total Approximate Nutritional Information Per Serving:

Calories: Approximately 270 kcal

Total Fat: Approximately 18g

Saturated Fat: Approximately 5g

Cholesterol: Approximately 20mg

Sodium: Approximately 60mg

Total Carbohydrates: Approximately 20g

Dietary Fiber: Approximately 6g

Sugars: Approximately 11g

Protein: Approximately 10g

These values are approximate and may vary based on factors such as the specific brands of ingredients used, variations in serving sizes, and cooking methods. Adjustments may be needed based on individual dietary preferences and requirements.

Comments

Post a Comment

Popular Posts