#ingredients:

[familydishrecipes]

Cottage Cheese Flatbread: Soft, Savory, and Gluten-Free 🍞 Ingredients: 1 cup cottage cheese (blended until smooth) 2 large eggs 1 cup almond flour (or oat flour for a different texture) 1/2 tsp baking powder 1/2 tsp garlic powder (optional) 1/2 tsp salt 1/4 tsp black pepper 1 tbsp olive oil (for brushing) 1 tbsp fresh herbs (optional – parsley, basil, or chives) Instructions: Preheat Oven: Set to 375°F (190°C) and line a baking sheet with parchment paper. Blend Wet Ingredients: In a bowl, mix or blend cottage cheese and eggs until smooth. Add Dry Ingredients: Stir in almond flour, baking powder, garlic powder, salt, and black pepper. Mix until a sticky dough forms. Shape the Flatbread: Spread the mixture onto the prepared baking sheet, forming a thin, even layer. Bake: Place in the oven for 18-22 minutes, or until golden brown and firm to the touch. Brush & Serve: Lightly brush with olive oil and sprinkle with fresh herbs. Serve warm with dips, toppings, or as a sandwich wrap!

GlutenFreeFlatbread #CottageCheeseMagic #HealthyBaking #EasyRecipes

[foodshowxyz]

Coconut Lavender Tartlets Recipe

Ingredients:

For the Tart Shells:

1 1/4 cups all-purpose flour

1/2 cup powdered sugar

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, cold and cubed

1-2 tablespoons ice water

For the Coconut Custard:

1 cup coconut milk

1/4 cup granulated sugar

2 tablespoons cornstarch

1 teaspoon vanilla extract

1/2 teaspoon lavender extract (or a few fresh lavender buds, finely crushed)

For the Whipped Coconut Cream:

1 can (14 ounces) coconut cream, chilled overnight

2 tablespoons powdered sugar

1/2 teaspoon vanilla extract

For Garnish:

Toasted coconut flakes

Lavender buds

Powdered sugar for dusting

Instructions:

Make the Tart Shells:

In a food processor, combine flour, powdered sugar, and salt. Pulse to mix.

Add the cold butter and pulse until the mixture resembles coarse crumbs.

Add ice water 1 tablespoon at a time, pulsing until the dough starts to come together.

Press the dough into tartlet molds and prick the bottom with a fork.

Chill for 30 minutes, then bake at 350°F (175°C) for 20 minutes or until golden. Let cool completely.

Prepare the Coconut Custard:

Whisk together sugar and cornstarch in a saucepan.

Gradually whisk in coconut milk, ensuring no lumps form.

Cook over medium heat, whisking constantly until the mixture thickens and comes to a boil.

Remove from heat and stir in vanilla and lavender extracts. Allow to cool slightly before pouring into the cooled tart shells. Chill until set.

Make the Whipped Coconut Cream:

Scoop out the solidified coconut cream from the chilled can, leaving any liquid behind.

Whip the coconut cream with powdered sugar and vanilla extract until soft peaks form.

Assemble the Tartlets:

Once the custard is set, spoon or pipe the whipped coconut cream onto each tartlet.

Garnish with toasted coconut flakes, lavender buds, and a dusting of powdered sugar.

Serve:

Allow the tartlets to sit at room temperature for a few minutes before serving for the best flavor and texture.

[detentiontrack]

I haven’t been this confused since 2020 when I attended my zoom classes after drinking a tequila cough syrup cocktail

[bangjiazheng]

Barbie Pink Strawberry Cake with Strawberry Cream Cheese Icing

Barbie Pink Strawberry Cake with Strawberry Cream Cheese Icing

Ingredients: Strawberry Cake:

2 1/2 cups all-purpose flour

2 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 1/2 cups granulated sugar

3 large eggs

1 teaspoon vanilla extract

1/2 cup whole milk

1/2 cup strawberry puree (made from fresh or frozen strawberries)

2-3 drops pink food coloring (optional, for a vibrant pink hue) Strawberry Cream Cheese Icing:

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

3 cups powdered sugar

1/4 cup strawberry puree

1 teaspoon vanilla extract

1-2 drops pink food coloring (optional, for color enhancement)

Fresh strawberries (optional, for garnish) Directions:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set them aside.

Make the strawberry cake: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, cream together the softened butter and granul

cake #cakedesign #CakeLover #God #OMG #cakedecoration #picture #picoftheday #flowers #love #life #cakestagram #cakeart #cakepops #cakephotography #birthdaycakes #birthday #happybirthday #birthdaycake #viralnir_recipes #moistvanillacake

[chaskka]

Vegetarian Biryani

Vegetarian Biryani is a delightful and aromatic rice dish that combines a variety of vegetables, fragrant spices, and basmati rice. Here's a step-by-step recipe to prepare a rich and flavorful Vegetarian Biryani at chaskka.

Ingredients:

For Rice:

2 cups Basmati rice

4 cups water

2 bay leaves

4-5 cloves

2-3 green cardamom pods

1-inch cinnamon stick

1 star anise

1 teaspoon salt

For Vegetables:

2 tablespoons oil or ghee

1 teaspoon cumin seeds

1 large onion, thinly sliced

1 tablespoon ginger-garlic paste

1 cup mixed vegetables (carrots, peas, beans, and potatoes), diced

1 cup cauliflower florets

1 green bell pepper, sliced

1 large tomato, chopped

1/2 cup thick yogurt

Salt to taste

For Biryani Masala:

1 teaspoon turmeric powder

2 teaspoons coriander powder

1 teaspoon cumin powder

1 teaspoon red chili powder (adjust to taste)

1 teaspoon garam masala

1 teaspoon biryani masala (optional, for added flavor)

1/4 teaspoon saffron strands soaked in 2 tablespoons warm milk (optional, for color and aroma)

For Layering and Garnish:

1/4 cup fresh cilantro (coriander) leaves, chopped

1/4 cup fresh mint leaves, chopped

2 tablespoons fried onions (optional, for garnish)

1/4 cup cashew nuts and raisins, fried (optional)

2 tablespoons ghee or oil

1/2 lemon, juiced

[about-asian-food-blogspot-com]

[sidetongue]

I will never get sick of those eyes