Author: catcutes.com

Ingredients:

• 2 chicken breasts
• 2 tsp piri piri seasoning
• 2 tsp cajun seasoning
• 1 tsp paprika
• Salt to taste
• Olive oil
• 1/2 cucumber
• 2 tomatoes
• 1/2 red onion
• Fresh lemon juice
• Lettuce
• Grated cheddar cheese (or preferred cheese)
• 8 mini wraps
• Sauces of your choice (optional)

Instructions:

Prepare Chicken:

1. Dice chicken breasts.
2. In a bowl, coat chicken with piri piri, cajun seasoning, and paprika.
3. Heat oil in a pan over medium heat. Cook chicken for about 5 minutes until done. Set aside.

Prepare Salad Mix:

1. Finely dice cucumber, tomatoes, and red onion.
2. Mix with salt, olive oil, and lemon juice.

Assemble Wraps:

1. Lay out mini wraps and sprinkle with cheese.
2. Add cooked chicken on top of the cheese.
3. Fold wraps and cook in a pan, pressing with a spatula, until golden and crispy on both sides.

Serve:

1. Open wraps and add lettuce, salad mix, and sauces.
2. Serve immediately and enjoy!

Tips:

• Prepare the salad mix while the chicken is cooking.
• Customize wraps with sauces like mayonnaise, salsa, or hot sauce.
• Press down on wraps while cooking for crispiness.
• Experiment with different cheeses.

Ingredients:

• 1 sheet puff pastry
• 1 egg (for egg wash)
• 200g cream cheese
• 1 heaping tbsp Biscoff spread
• 2 tbsp icing sugar
• 300ml double cream
• Extra Biscoff spread (for drizzling)
• Crushed Biscoff biscuits (for topping)

Instructions:

Prepare the Puff Pastry:
Preheat oven to 200°C (392°F). Cut puff pastry into desired shapes and place on a parchment-lined baking tray. Brush with egg wash and bake for 8-10 minutes until puffed and golden. Let cool completely.

Make the Cream Filling:
Mix cream cheese, Biscoff spread, and icing sugar until smooth. Add double cream and mix until creamy.

Assemble the Cheesecake:
Cut cooled puff pastry pieces in half horizontally. Fill bottom halves with cream filling, drizzle with melted Biscoff spread, and sprinkle crushed biscuits. Place top halves on and repeat drizzling and sprinkling.

Serve and Enjoy:
Your Biscoff Puff Pastry Cheesecake is ready to serve. Adjust quantities to taste and enjoy this delightful dessert!

Ingredients
2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar free applesauce
3/4 cup honey
2 eggs, beaten
3 mashed overripe bananas
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.
In a large bowl, combine flour, baking soda, and salt. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into the center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack

Ingredients:
8 ounces (about 2 cups) of any pasta of your choice
6 slices bacon, cooked crispy and crumbled
2 cups shredded sharp cheddar cheese
2 cups milk
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
1/4 teaspoon paprika (optional)
Directions:
1.Preheat your oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking dish.
2.Cook the pasta according to the package instructions until it’s al dente. Drain and set aside.
3.In a saucepan over medium heat, melt the butter. Add the flour and whisk continuously for about 1-2 minutes until it turns golden brown and begins to smell nutty.
4.Gradually pour in the milk while whisking constantly to prevent lumps. Continue to cook and whisk until the mixture thickens, about 3-5 minutes.
5.Stir in 1 1/2 cups of shredded cheddar cheese until it’s melted and the sauce is smooth. Reserve the remaining 1/2 cup of cheese for topping.
6.Season the cheese sauce with salt, black pepper, and paprika (if using). Adjust the seasonings to taste.
7.In a large mixing bowl, combine the cooked pasta and crumbled bacon.
8.Pour the cheese sauce over the pasta and bacon. Mix everything together until the pasta is well coated with the cheese sauce.
9.Transfer the pasta mixture to the greased baking dish and spread it out evenly.
10.sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top
11.Place the baking dish in the preheated oven and bake for 20-25 minutes or until the casserole is hot and bubbly, and the top is golden brown.

Ingredients
1 ½ cups plus 1 tbsp all purpose flour
2 tsp baking powder
3 large eggs
1 cup granulated sugar
1 cup plain yogurt or sour cream
½ tsp salt
½ tsp vanilla
½ cup vegetable oil
2 tsp lemon zest
1 ½ cups fresh or frozen blueberries
Lemon Glaze/Syrup
2 to 3 tbsp lemon juice
1 cup sifted confectioner’s sugar
Directions
Preheat the oven to 350*
Grease the sides and bottom of a loaf pan
Sift together all dry ingredients for the bread
In a large bowl, mix together all the moist ingredients
Slowly add in the dry ingredients
In a separate bowl, add the tbsp of flour to the blueberries and fold gently into the batter
Pour the batter into the prepared pan
Bake for 50 to 55 minutes. If a toothpick comes out clean the bread is done
Remove from the oven and let cool for 10 minutes
Remove loaf from pan and allow to cool on a cooling rack
In a small saucepan on low heat, add the powdered sugar to the lemon juice and let it dissolve. Simmer for 3 minutes
Using a toothpick, poke holes all over the loaf, top and sides
Use a pastry brush to brush the lemon syrup on the top and the sides.
Let it set for 15 minutes before serving.
Enjoy

RECIPE:
Serves 4
Ingredients 
2 Small Zucchini, diced
2-3 Tomatoes, diced without pulp
1/2 Carrot, shredded
200g (3/4 Cup) Cottage Cheese
8 Eggs
100g/3.5oz Shredded Montasio, Fontina or Cheddar Cheese
Salt & Pepper
Fresh chopped Parsley for garnish

A great advantage with a baked omelette is that you can have lunch ready for all the family at the same time and if you have leftovers the next day add it into a crusty bread roll  This delicious baked omelette is packed with protein, veggies, and cheese. Gluten-free, low-carb and keto friendly.

Method:
Preheat oven to 180C/350F.
Butter grease a 28cm pie dish.
In a large bowl lightly beat the eggs. Stir in the cottage cheese, season with salt and pepper and add all the veggies. Mix through and pour into your prepared pie dish. Scatter shredded cheese on top and season with freshly ground pepper.
Bake in oven for 45 minutes until puffed and golden.
Enjoy with just a crispy side salad, french fries or both!

Ingredients:

2 pounds of steak (I used beef tenderloin, cut into bite size pieces)
4 cloves garlic (minced)
1/4 cup butter
1/4 cup white wine
1 tablespoon olive oil
1 tablespoon fresh parsley (chopped)
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon ground pepper

Instructions:

Cut the steak of your choice into bite-size pieces. I used beef tenderloin, but you can use NY Strip or Ribeye if you’d like. Sprinkle the steak with smoked paprika, salt and pepper.
Heat a large cast iron skillet to medium high. Add in the olive oil, then sear all sides of the steak. Be sure not to overcrowd the pan, otherwise the steak will steam, rather than sear.
Once the steak is seared and reaches your desired temperature when checked with a meat thermometer (I prefer 125F), remove and set aside.
Add the garlic to the skillet, and cook for just about 10 seconds, careful not to let it brown. Then pour in the white wine (or beef broth), to deglaze the pan. Allow 1/3 of the wine to evaporate as you’re scraping up the brown bits of flavor.
Add in the butter and cook for another 2 minutes. Add the steak back in and toss in the butter. Garnish with parsley and serve.
Store leftovers in the fridge for a few days or freeze in an airtight container

Ingredients:
6 large egg yolks
¾ cup white sugar
⅔ cup milk
1 ¼ cups heavy cream
½ teaspoon vanilla extract
1 pound mascarpone cheese, at room temperature
¼ cup strong brewed coffee, at room temperature
2 tablespoons rum
2 (3 ounce) packages of ladyfinger cookies
1 tablespoon unsweetened cocoa powder

Directions:
Prepare the Egg Yolk Mixture:
In a medium saucepan, whisk together the egg yolks and sugar until well blended.
Add milk and cook over medium heat, stirring constantly, until the mixture comes to a boil.
Boil gently for 1 minute, remove from heat, and allow to cool slightly.
Cover tightly and chill in the refrigerator for 1 hour.
Whip the Cream:
In a medium bowl, beat the heavy cream and vanilla extract with an electric mixer until stiff peaks form. Set aside.
Mix Mascarpone:
Remove the egg yolk mixture from the refrigerator.
Add the mascarpone cheese and whisk until smooth.
Prepare Coffee Mixture:
Combine the brewed coffee and rum in a small bowl.
Assemble the Tiramisu:
Split the ladyfingers in half lengthwise and drizzle them with the coffee mixture.
Arrange half of the soaked ladyfingers in the bottom of a 7×11-inch dish.
Spread half of the mascarpone mixture over the ladyfingers.
Then spread half of the whipped cream over the mascarpone layer.
Repeat the layers once more, finishing with the whipped cream.
Finish:
Sprinkle cocoa powder evenly over the top layer.
Cover the dish and refrigerate until set, typically 4 to 6 hours.
Serve:
Once set, serve the tiramisu chilled, allowing the flavors to meld together beautifully.

Ingredients:
4 cups thinly sliced potatoes
3 tbsp butter
1 1⁄2 cups milk
3 tbsp all-purpose flour
1 cup grated sharp cheddar cheese
1⁄2 cup grated cheese (cheddar or Gruyere) for topping
Salt to taste
Optional: 1/2 cup sliced green onions, pinch of cayenne pepper
Instructions:
Preheat your oven to 375°F (190°C) and grease a baking dish.
Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes until golden.
Gradually add milk, stirring continuously, and simmer until the sauce thickens.
Off the heat, stir in sharp cheddar cheese, salt, and optional cayenne pepper until smooth.
Arrange half of the sliced potatoes in the baking dish. Pour half of the cheese sauce over them.
Layer the remaining potatoes and top with the rest of the sauce.
Sprinkle the top with the extra grated cheese.
Cover with foil and bake for 45 minutes, then uncover and bake for an additional 15 20 minutes until golden and crispy

Ingredients:

3 very ripe medium bananas (around 225g/8oz peeled weight)

3 large free-range eggs

100g/3½oz soft light brown sugar

150ml/5fl oz sunflower or vegetable oil

275g/9¾oz white self-raising flour

1 tsp ground mixed spice

1 tsp baking powder

Instructions:

Preheat the oven to 180C/160C Fan/Gas 4 and grease and line a 900g/2lb loaf tin with baking parchment or use a loaf tin liner.

Peel the bananas and mash with a fork. Tip into a large mixing bowl and add the eggs, sugar and oil. Use a fork or whisk to combine.

Add the flour, spice and baking powder and whisk together until thoroughly combined. Pour into the prepared tin. Bake for 40 minutes, or until the cake is well risen and a skewer inserted into the centre comes out clean.

Cool in the tin for 10 minutes, then turn out onto a wire rack. Serve warm or cold in slices. Spread with butter if you like.