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Discover the “Bizcocho Castella Golden Cloud of Japan”, a Japanese sponge cake of incomparable delicacy, ideal to accompany your tea or coffee! This minimalist dessert is distinguished by its smooth, glossy and caramelized top, a deep golden brown, which contrasts beautifully with its pale, airy yellow interior. Its texture is incredibly light and fluffy, with a fine and regular mie that literally melts in your mouth. Cut in neat parts, this Castella embodies the elegance of simplicity and the promise of an unforgettable gourmet break.

A delicate, airy and slightly sweet dessert, with a spongy and fondant texture. Perfect to accompany tea or a gourmet moment with the family!

Ingredients: (For a square mold of 15×15 cm or a bread mold of 20 cm)

6 large-caliber eggs (at room temperature)
180g of powdered sugar
150g type 45 wheat flour (low protein)
50 ml of warm milk (approximately 40°C)
2 tablespoons of honey
1 teaspoon vanilla extract (optional)
A pinch of salt (optional)

Preparation:

Preheat your oven to 160°C (325°F). Shirt a square mold or bread mold with sulfurized paper, letting it run over the edges for easy dismantling.

In a small bowl, mix warm milk and honey until honey is completely dissolved. Add vanilla extract if you use it Let it linger.

Sift flour in another bowl and set aside.

In a large bowl, whip eggs and sugar together using an electric beater at medium-high speed for 8 to 10 minutes, until it triples the volume, becomes very pale, thick, and forms a ribbon when you lift the whips. This is a crucial stage in cake aerology!

Gently combine the sifted flour in twice, using a spatula to gently mix until the dough is smooth and homogeneous. Be careful not to mix too much to avoid losing the air embedded in the batter.

Once the flour is almost incorporated, add the warm milk and honey mixture and continue to mix gently until the dough is homogeneous and airy.

Pour batter into prepared mold. Gently pat the mold onto the worktop to remove air bubbles.

Bake for 50 to 60 minutes.

Castella cooking is slow and gentle to get that fine medium.

The cake must be nice gilded on top and a toothpaste inserted in the center must come out clean.

Once baked take cake out of oven. Let it cool completely in the mold on a grill.

For optimal texture, wrap the cooled cake in plastic wrap and let it sit overnight before slicing and serving.

Castella is better once he rested. To dismantle it, put a knife over the edges if necessary, then use sulfurized paper to remove it.

Cut the Castella into thick, regular slices. It’s delicious nature, or accompanied by some fresh fruit like strawberries.

Prep time: 20 minutes
Cooking time: 50-60 minutes
Rest time: minimum 1 hour (cooling)
Portions : 6-8 parts

Ingredients:
1 pound ground beef
1 medium onion, chopped
1 chopped bell pepper
2 minced garlic cloves
2 c. With cajun seasoning soup
1 teaspoon of smoked paprika
1 teaspoon of salt
1/2 teaspoon black pepper
1 can of diced tomatoes with green peppers, undrained
1 block of cream cheese with ramen
1 cup of beef broth
1 cup of heavy cream
8 oz elbow macaroni
2 cups of cheddar cheese, grated
1 tablespoon of olive oil
Minced fresh parsley (for garnish)

Itineraries:

Heat the olive oil in a large pot over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned and fully cooked, about 6-7 minutes. Drain excess fat.

To the beef, add chopped onion, pepper and minced garlic. Simmer for 3-4 minutes until the vegetables are tender and the garlic is fragrant.
Sprinkle cajun seasoning, smoked paprika, salt and black pepper. Stir to coat beef and vegetables with spices.

Pour the diced tomatoes with green chilies, cream cheese, beef broth and heavy cream. Stir until the cream cheese is fully melted and the mixture becomes smooth.

Add the pasta and bring to a simmer.
Cover and bake for about 10-12 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.

Once the pasta is cooked and creamy, stir in the cheddar. Keep stirring until the cheese is fully melted and incorporated into the sauce.
Taste and adjust the seasoning if necessary. Finally topped with freshly chopped parsley.

Ingredients
For the Meatballs:
1lb ground beef
1/2 cup breadcrumbs
1 egg
1/4 cup grated Parmesan
4 cloves garlic, minced
1 small onion, finely grated
2 tsp fresh parsley, chopped (plus extra for garnish)
1 tsp salt
1/8 tsp black pepper
1 tsp onion powder
1 tsp garlic powder
2 tbsp olive oil (for frying)

For the Mushroom Gravy:
2 tbsp butter
8 oz (225g) mushrooms, sliced (button, cremini, or mixed)
2 tbsp all-purpose flour
2 cups beef broth
1 tsp Worcestershire sauce
1/2 tsp thyme (dried or fresh)
1/4 cup heavy cream
Salt and pepper to taste

For the Mashed Potatoes:
2 lbs potatoes, peeled and diced
4 tbsp butter
1/2 cup milk or cream
Salt and pepper to taste

Instructions

In a large bowl, combine ground beef, breadcrumbs, egg, Parmesan, garlic, onion, parsley, salt, and black pepper, onion powder and garlic powder. Mix until just combined. Roll into meatballs. Heat olive oil in a large skillet over medium heat. Brown the meatballs on all sides (they don’t need to be fully cooked yet). Set aside.

In the same skillet, melt the butter. Add the mushrooms and sauté until browned and softened (about 5-7 minutes). Sprinkle the flour over the mushrooms and stir well to cook the flour for 1-2 minutes. Slowly pour in the beef broth while stirring continuously to avoid lumps. Add Worcestershire sauce and thyme. Let the gravy simmer and thicken (5-7 minutes). Stir in the heavy cream.Season with salt and pepper to taste.

Return the meatballs to the skillet. Simmer in the gravy for 10 minutes until cooked through.

Boil the diced potatoes in salted water until fork-tender (for about 15 minutes). Drain the potatoes and mash with butter and milk until creamy. Season with salt and pepper to taste. Spoon mashed potatoes onto a plate or bowl. Top with the meatballs and pour over the rich mushroom gravy. Garnish with fresh parsley.

Prep time: 20 minutes
Cooking time: 30 minutes
Portions : 2-3
Calories: about 620 per serving

🌿 Ingredients
Juicy grilled chicken breast slices 🍗

Al dente penne pasta 🍝

Baby golden roasted potatoes dor

Garlic Parmesan Buttercream Cr🧀

Fresh chives and parsley 🌱

Olive oil salt black pepper Italian herbs

🥣 Instructions
Start by roasting baby potatoes in olive oil, herbs and seasonings until perfectly coated. Grill the chicken breast until well charred and cooked through. Simultaneously, cook the pasta and set aside. In a skillet, melt butter and sauté garlic, then add cream and parmesan to create a garlic herb sauce. Toss the pasta in the sauce, coat everything nicely and top with chopped chives and parsley.

💡 Optional add-ons
Add spinach or mushrooms to the sauce for more flavor, or squeeze some fresh lemon over the chicken before serving!

Ingredients:

2 medium sweet potatoes, peeled and cubed

2 medium beets, peeled and cubed

2 tablespoons olive oil

100 grams crumbled feta cheese

1/4 cup toasted walnuts (optional)

2 tablespoons fresh parsley, chopped

1/4 cup plain yogurt

1 tablespoon lemon juice

1 teaspoon honey

Salt and pepper, to taste

Directions:

Preheat the oven to 400°F (200°C).

Toss the sweet potato cubes and beet cubes in olive oil, salt, and pepper, then spread them on a baking sheet.

Roast for 25-30 minutes, or until the vegetables are tender and caramelized, stirring halfway through.

While the vegetables are roasting, whisk together yogurt, lemon juice, honey, salt, and pepper to create the dressing.

Once the roasted vegetables are ready, let them cool slightly before tossing them in a large bowl with feta cheese, toasted walnuts (optional), and chopped parsley.

Drizzle the yogurt dressing over the salad and toss gently to coat. Serve immediately or refrigerate for later.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Kcal: 320 kcal | Servings: 4 servings

Ingredients:
Mozzarella sticks:
12 mozzarella string cheese sticks (or block mozzarella cut into sticks)
1/2 cup all-purpose flour
2 large eggs, beaten
1 tablespoon milk
1 ½ cups seasoned breadcrumbs (or panko for extra crunch)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
Vegetable oil, for frying

For the Nashville hot coating:
4 tablespoons hot oil (from frying)
1 teaspoon cayenne pepper
1 tablespoon brown sugar
1/2 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon chili powder
Pinch of salt

Freeze the mozzarella sticks for 30 minutes until they’re firm. This will help prevent them from melting too quickly during frying.

Place the flour in one bowl. In a second bowl, whisk the eggs with milk. In a third bowl, combine the breadcrumbs, salt, pepper, paprika, and garlic powder.

Dip each frozen mozzarella stick into the flour, then egg, then breadcrumbs. For an extra crispy coating, dip again in egg and breadcrumbs. Freeze again for at least 20 more minutes to firm up before frying.

Heat vegetable oil in a deep pan to 350°F.

Fry the sticks in batches for 1-2 minutes or until golden brown and crispy. Remove them and drain on paper towels.

In a small bowl, combine 4 tablespoons of the hot frying oil with cayenne pepprer, brown sugar, paprika, garlic powder, chili powder, and salt. Mix well.

🥐 3-Ingredient Puff Pastry Dough

Ingredients:

• 2 cups all-purpose flour
• 1 & 1/4 cups salted butter (cold, cubed)
• 2/3 cup ice-cold water

Instructions:

1. Cut the cold butter into small cubes and refrigerate until ready to use.
2. In a large mixing bowl, add the flour. Pour in the ice-cold water.
3. Add the chilled butter to the bowl. Mix everything gently using your hands or a pastry cutter. Don’t overmix—chunks of butter are okay!
4. On a floured surface, roll the dough into a rectangle.
5. Fold the rectangle into thirds (like a letter).
6. Turn it 90°, then roll it out again. Repeat the folding one more time.
7. For the final time, roll it out flat. Your puff pastry dough is ready!
8. Chill for 30 minutes before using for best results.

🥧 4-Ingredient Homemade Pie Crust

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 cup salted butter (cold, cubed)
• 6 tablespoons cold water
• 1/2 teaspoon sugar

Instructions:

1. In a large bowl, mix flour and sugar.
2. Add the cold, cubed butter. Use your fingers or a pastry cutter to break it down into pea-sized bits.
3. Gradually add the cold water, mixing gently until the dough starts to come together.
4. Transfer to a lightly floured surface and knead just until it forms a smooth dough (don’t overwork it).
5. Divide in half if making a top and bottom crust. Flatten into discs, wrap in plastic, and chill for at least 30 minutes.
6. Roll out and use as desired—perfect for sweet or savory pies!

Cooking Time: 30 minutes
Servings:4
Calories: 800 per serving
Ingredients:
1½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces
12 oz penne pasta
2 tablespoons olive oil
1 tablespoon unsalted butter
4 cloves garlic, minced
1 tablespoon Cajun seasoning
½ teaspoon smoked paprika
Salt and pepper, to taste
1½ cups heavy cream
½ cup chicken broth
1 cup shredded mozzarella cheese
¾ cup grated Parmesan cheese
2 oz cream cheese (for extra creaminess)
Fresh parsley, chopped (for garnish)
Directions:

1. Cook the Penne: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. Drain and set aside, reserving ½ cup of pasta water for later.
2. Season and Sear the Chicken: In a bowl, toss the chicken pieces with Cajun seasoning, smoked paprika, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–7 minutes, stirring occasionally, until golden brown and fully cooked. Remove from skillet and set aside.
3. In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant. Stir in the chicken broth and heavy cream, letting it simmer gently.
4. Add the Cheeses: Lower the heat and stir in cream cheese until it melts smoothly. Then add Parmesan and mozzarella cheese. Keep stirring until the sauce becomes thick, creamy, and velvety. If it’s too thick, stir in a little reserved pasta water.
5. Return the cooked chicken and penne to the skillet. Toss gently until everything is fully coated in the rich garlic Parmesan sauce.
6. Sprinkle chopped parsley over the top and serve hot with extra Parmesan if desired. Get ready for a super cheesy, spicy, and satisfying dish everyone will love!

Ingredients:
2 pounds colossal shrimp
1 can fire roasted tomatoes
1 can coconut milk
Half cup Parmesan cheese
Half cup Mozzarella cheese
Your favorite seasonings
Jerk seasoning
Sofrito
Diced garlic

Directions:
Sauté the shrimp with jerk seasoning, sofrito, and diced garlic. Set aside and reserve the juices.
In the same pan, sauté peppers, diced garlic, and jerk seasoning.
Add sofrito, fire roasted tomatoes, coconut milk, shrimp juices, and chicken stock. Bring to a boil.
Add cooked fettuccine pasta and mix well.
Add Parmesan and Mozzarella cheese. Stir until melted and combined.
Layer the shrimp on top.

For the Dough:

All-purpose flour – 4 cups (500g)
Egg – 1.
Baking powder – 2 teaspoons

Salt – 1 teaspoon

Margarine – 1 cup (250g)

Cold water – about ½ cup (120ml) or as needed

For the Filling:

Ground beef – 500g (about 1 pound)

Irish potatoes – 2 medium-sized, diced small

Carrots – 2 medium, diced small

Onion – 1 large, chopped

Vegetable oil – 3 tablespoons

Seasoning cubes – 2

Curry powder – 1 teaspoon

Thyme – 1 teaspoon

Salt – to taste

Water – ½ cup (120ml)

Flour – 1 tablespoon (for thickening)

Instructions:

Prepare the Filling:
In a pot, heat oil and sauté the onions until fragrant. Add ground beef and cook until brown. Add diced potatoes, carrots, curry, thyme, seasoning cubes, and salt. Pour in water and simmer until vegetables are soft. Stir in flour to thicken, cook for another 2 minutes, then set aside to cool.

In a bowl, mix flour, baking powder, and salt. Add margarine and rub in until crumbly. Add egg gradually add cold water and mix to form a smooth, firm dough. Do not overwork the dough.

Roll out dough on a floured surface and cut into circles (use a round cutter or bowl). Place some filling in the center of each, fold over into a half-moon shape, and seal edges with a fork.
Optional: Beat 1 egg and brush the tops for golden color.

Preheat oven to 180°C (350°F). Arrange pies on a greased or lined tray. Bake for 30–35 minutes or until golden brown.

Yield: Makes about 15–20 medium pies.