Bread Bowls Recipe


large Eggland’s Best Classic Eggs

whole grain boules (bread bowls)
For the herbed feta
4 oz.

crumbled feta
2 tsp.

freshly chopped mint leaves
2 tbsp.

freshly chopped parsley
1 tbsp.

red wine vinegar

Freshly ground black pepper
For the tomato sauce
2 tbsp.

extra-virgin olive oil
1/2 c.

chopped roasted red peppers

sliced white onion

cloves garlic minced
2 1/2 tbsp.

1 tbsp.

tomato paste
1/2 tsp.

ground coriander
1/2 tsp.

ground cumin
3/4 tsp.

kosher salt

(28-oz.) can chopped tomatoes


Preheat oven to 400º. Prep the bread bowls by cutting off the top round and removing the excess bread inside, leaving enough to support the bread bowl, set aside.
In a small bowl mix together the feta cheese, mint, parsley, vinegar, and, pepper.
In a medium saucepan heat olive oil over medium-high heat and add in red peppers, onions, garlic, harissa, tomato paste, ground coriander, cumin and, salt. Reduce heat to medium and continue to cook for 10 more minutes. Scoop equal amounts of tomato sauce into each bread bowl.
Make a little well into the tomato sauce and crack one egg into each bread bowl. Place on a sheet tray and bake in the oven for 20 min until egg is set, adjust cooking time for a firmer or runnier yolk.
Remove from oven, spoon feta cheese mixture onto each bread bowl, and garnish with fresh pepper.



French Onion HomeMade

6 tbsp. butter

1 tbsp. extra-virgin olive oil

2 large onions, divided (about 1 ½ lb.)

1 1/4 tsp. kosher salt

6 cloves garlic, minced

1 tbsp. fresh thyme leaves, plus more for garnish

1 tsp. freshly ground black pepper

1/4 c. white wine (optional)

2 c. basmati rice, rinsed and drained

3 c. low-sodium beef broth

Freshly shredded Gruyère, for serving

Lemon wedges, for serving

  1. In a large pot over medium heat, melt 3 tablespoons butter and olive oil. Add onions and salt and cook, stirring frequently, until caramelized, 35 to 40 minutes. Transfer to a bowl.
  2. To pot, melt 1 more tablespoon of butter, then add garlic, thyme, and pepper and stir until fragrant, 1 minute. Add in wine and let cook until mostly evaporated.
  3. Put remaining 2 tablespoons butter and let melt. Add in rice, stirring until grains are toasted, 3 to 4 minutes. Return ¾ of the caramelized onions to pot, reserving the rest for topping, and stir to combine.
  4. Stir in broth, bring to a boil, then reduce heat to low and cover. Simmer until rice is tender, about 18 minutes.
  5. Remove from heat, and let covered pot stand for 5 minutes before removing the lid. Fluff rice gently with a fork.
  6. Top with remaining caramelized onions, Gruyère, more thyme, and a squeeze of lemon, if desired, before serving.

Inspired By :


Goulash French Recipe


2 tbsp. extra-virgin olive oil

1 medium yellow onion, chopped

2 cloves garlic, minced

1 lb. ground beef

Kosher salt

Freshly ground black pepper

1 tbsp. tomato paste

1 1/4 c. low-sodium beef broth

2 (15-oz.) can tomato sauce

1 (15-oz.) can diced tomatoes

2 tsp. Italian seasoning

1 tsp. paprika

2 1/2 c. elbow macaroni, uncooked

1 c. shredded cheddar

Freshly chopped parsley, for garnish


  1. In a large skillet over medium heat, heat oil. Add onion and cook until soft, about 5 minutes. Put garlic and cook until fragrant, about 1 minute more.
  2. Add ground beef and cook until no longer pink, about 6 minutes. Drain fat and return to pan. Season with salt and pepper.
  3. Add tomato paste and stir to coat, then pour in broth, tomato sauce, and diced tomatoes. Season with Italian seasoning and paprika, and stir in macaroni. Bring to a simmer and cook, stirring occasionally, until pasta is tender, about 15 minutes.
  4. Stir in cheese and remove from heat.
  5. Garnish with parsley before serving

Inspired By :


Homemade Dumplings Recipe

Ingredients For the dough

1 3/4 c. all-purpose flour (224 g.)
3 tbsp. cornstarch (27 g.)
1/2 tsp. kosher salt
1/3 c. boiling water (80 g.)
2 tbsp. room-temperature water (30 g.)
For the pork and shrimp filling
1 c. finely shredded napa cabbage
3/4 tsp. kosher salt
6 oz. ground pork1/2″ piece fresh ginger, minced
1 large clove garlic, minced
1/2 tsp. ground white pepper
1/2 tsp. freshly ground black pepper
3 tbsp. low-sodium soy sauce
1 tsp. granulated sugar
6 oz. peeled shrimp, finely chopped
2 large shiitake mushrooms, finely chopped
1 green onions, minced
2 tbsp. toasted sesame oil
For the dipping sauce

1/2″ piece fresh ginger, cut into thin slivers
1/4 tsp. granulated sugar
3 tbsp. Chinese black vinegar
1 tbsp. low-sodium soy sauce
2 tsp. toasted sesame oil
2 tsp. chili oil (optional)


Make the dough: In a large bowl, combine flour, cornstarch, and salt. Pour in boiling water and stir with chopsticks or a wooden spoon until moisture is mostly absorbed. Add in room temperature water and continue to stir until a shaggy dough forms. Using your hands, knead dough until cohesive and smooth and no dry spots remain, 10 to 15 minutes. Cover and let rest for 30 minutes to 1 hour.

Meanwhile, make the filling: In a medium bowl, toss to evenly combine cabbage with salt. In a large bowl, using chopsticks or a wooden spoon, stir together pork, ginger, garlic, white pepper, black pepper, soy sauce, and sugar. Keep vigorously stirring in one direction until the mixture turns into a smooth paste, about 4 minutes. Add in shrimp, mushrooms, green onions, sesame oil, and cabbage mixture, and stir until evenly combined. Transfer to the refrigerator to chill while dough is resting.

Make dipping sauce: In a small bowl, stir together all sauce ingredients. Set aside until ready to serve.
Make dumpling wrappers: On a very lightly floured surface, divide dough in half and roll each half into a 1”-thick rope. Cut each rope up into twelve 1” pieces, rotating the rope 90° after each cut. Place each piece of dough cut-side up, then flatten with the heel of your palm. Using a rolling pin, roll each round of dough into a 4” disc, making sure to rotate after each roll to yield a perfect circle. Start from the center of the dough and roll out towards the edge, maintaining a thicker center and a thinner edge on each piece. Keep wrappers loosely covered with a kitchen towel or plastic wrap to prevent drying out.
Inspired By :

HomeMade Zucchini Banana Muffins


2 cups all-purpose flour
3/4 cup sugar
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
3 very ripe, darkly speckled large bananas, mashed well (about 1 1/2 cups)
1/4 cup buttermilk or buttermilk substitute
2 large eggs, beaten lightly
6 Tablespoons butter, melted and cooled
1 1/2 teaspoons vanilla extract
2 medium zucchini
1 cup chopped nuts, such as walnuts or pecans (optional)


Preheat the oven to 350ºF. Line two muffin tins with a total of 16 paper cups. (Alternately, grease 16 muffin cups with cooking spray.)

In a large bowl, whisk together the flour, sugar, baking soda, cinnamon and salt.

In a separate medium bowl, whisk together the mashed bananas, buttermilk, eggs, melted butter and vanilla. Stir the banana mixture into the dry ingredients.

Shred the zucchini on the small hole of a box grater. Measure out 1 1/2 cups of shredded zucchini then squeeze it in a dish towel to ring out excess moisture.

Fold the zucchini and chopped nuts (optional) into the batter.

Divide the batter among the muffin tin cups, filling each about 3/4 full.

Bake the muffins for 22 to 26 minutes until a toothpick inserted comes out clean. Remove the muffins from the oven and let them cool slightly before serving.

Full Read Story Here :


Vegie Sushi Bowl Recipes


85g (1/2 cup) cooked brown rice
1 small carrot, peeled, cut into matchsticks
1/2 Lebanese cucumber, peeled into ribbons
1/4 small avocado, sliced
1 teaspoon salt-reduced tamari
2 teaspoon sushi seasoning
1 soft-boiled egg, peeled, halved
2 tablespoon shredded nori, to serve


Step 1
Place the rice, carrot, cucumber and avocado in a serving bowl. Drizzle with the tamari and sushi seasoning. Top with the egg and sprinkle with shredded nori.

Full Story Read Here :


Minestrone With Power Greens Recipes


1 tablespoon extra virgin olive oil
1 leek, trimmed, thinly sliced
2 garlic cloves, crushed
1 (about 1kg) smoked ham hock
1.5L (6 cups) chicken stock
2 dried or fresh bay leaves
2 large fresh rosemary sprigs
400g can cannellini beans, rinsed, drained
80g (1 cup) Barilla Chickpea Casarecce
1/2 bunch cavolo nero (Tuscan cabbage), coarsely chopped
1 large zucchini, chopped
Basil pesto, to serve
Fresh basil leaves, to serve
Finely grated parmesan, to serve


Step 1
Heat the oil in a large casserole dish over medium heat. Add the leek and garlic. Cook, stirring, for 3 minutes or until softened. Add the ham hock, stock, bay leaves, rosemary and 1L (4 cups) water. Bring to the boil then reduce heat to low. Partially cover and simmer for 1 1/2 hours or until the ham is falling off the bone.
Step 2
Transfer the ham hock to a chopping board and set aside to cool slightly. Shred the meat, discarding the bone and skin.
Step 3
Place cannellini beans in a bowl and use a fork to coarsely mash. Add to the dish along with the pasta, cavolo nero, zucchini and ham. Simmer for 10 minutes or until soup has thickened. Serve sprinkled with pesto, basil leaves and parmesan

Full Story Read Here :


Meatloaf With Sticky Glaze Recipes


1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 tbsp olive oil
500g British beef mince
1 medium free-range egg
75g fresh breadcrumbs
75ml semi-skimmed milk
1 tbsp Worcestershire sauce or Pickapeppa sauce (from or
2 tbsp chopped fresh flatleaf parsley
1 tbsp dried oregano
2 tbsp fresh thyme leaves
1 tbsp tomato purée
Splash olive oil for frying, plus extra for greasing
Mashed potatoes and seasonal vegetables or a leafy salad to serve (optional)

For the glaze

125ml tomato ketchup
1 tsp Tabasco or your favourite hot sauce

Useful to have…

Digital probe thermometer



  1. Heat the oven to 170°C/150°C fan/gas 3½. In a large bowl, combine all the meatloaf ingredients except the oil and serving suggestions. Using your hands is easiest for this – be careful not to overwork the meat. Fry a small piece of the mixture and taste to check the seasoning, then adjust it before shaping the mixture into a loaf shape. Put on a baking tray greased with a little olive oil, then bake for 45 minutes.
  2. Mix the ketchup and hot sauce to make the glaze, then brush thickly over the top of the meatloaf. Return to the oven for 15 minutes more or until cooked through – it should read 70°C in the centre when tested with a digital probe thermometer.
  3. Rest the meatloaf for 5 minutes, still on its tray. Slice and serve with mashed potatoes and your choice of vegetables or salad.

    Full Story Read Here :


Healthy Spring Vegetable Recipes


500g butternut pumpkin, peeled, deseeded, cut into 1.5cm pieces
1 large red capsicum, deseeded, cut into 1.5cm pieces
2 large red onion, cut into thin wedges
1 bunch asparagus, trimmed, cut into 1cm lengths
150g (1 cup) frozen green peas
75g soft goat’s cheese, crumbled
8 eggs
2 tablespoons milk
1/4 cup chopped fresh basil leaves, plus extra baby leaves, to serve
150g mixed cherry tomatoes, halved
1 tablespoon sunflower seeds
1 tablespoon pumpkin seeds
Salad leaves, to serve


Step 1
Preheat oven to 200C/180C fan forced. Line a large baking tray with baking paper. Place pumpkin, capsicum and onion on prepared tray. Spray lightly with olive oil. Roast for 25-30 minutes or until golden and tender. Set aside to cool.
Step 2
Meanwhile, place asparagus and peas in a steamer basket over a saucepan of boiling water. Cover and steam until just tender. Refresh under cold running water. Drain well.
Step 3
Reserve 1 tbs goat’s cheese. Place remaining goat’s cheese in a large bowl with eggs, milk and basil. Whisk to combine. Season. Add all the roast vegetables and stir to combine.
Step 4
Reduce oven to 180°C/160°C fan forced. Line base and side of 20cm round cake pan with baking paper. Pour mixture into prepared pan, evenly distributing veg. Top with tomato, cut-side up, and seeds. Bake for 45 minutes or until puffed and firm. Set aside for 10 minutes to cool. Top with extra basil and reserved cheese. Serve with salad.

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Home Made Zucchini and Sweet Potato


2 teaspoons olive oil
1 large brown onion, finely chopped
300g sweet potato, peeled, coarsely grated
2 garlic cloves, crushed
4 eggs
2 egg whites
40g (1/4 cup) plain flour
125g (1/2 cup) reduced-fat fresh ricotta
250g zucchini, grated, moisture removed
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh continental parsley, plus extra whole leave to serve
240g cherry truss tomatoes (see note)


Step 1
Preheat oven to 180C. Grease and line a 26 x 16cm (base measurement) slice pan.
Step 2
Heat the oil in a large non-stick frying pan over high heat. Cook the onion, stirring, for 3 minutes or until soft. Stir in the sweet potato for 3-4 minutes or until soft. Stir in the garlic for 1 minutes or until aromatic.
Step 3
Whisk the eggs, egg whites and flour in a large bowl until smooth. Whisk in ricotta until just combined. Stir in the sweet potato mixture, zucchini, chives and parsley. Season.
Step 4
Pour the mixture into the prepared pan. Bake for 25-30 minutes or until golden and cooked through. Set aside to cool slightly.
Step 5
Meanwhile, place the tomatoes on a baking tray. Spray with olive oil. Roast for 10 minutes or until just soft.
Step 6
Serve the slice with tomatoes, scattered with extra parsley.

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