Food Lovers Dishes

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Air Fryer Donuts
4-ingredients - these are the BEST!! ❤️
Ingredients:
1 can Jumbo Flaky Biscuits like Pillsbury Grands
1/2 cup granulated sugar
1/2 Tbsp ground cinnamon
5 Tbsp butter melted
Instructions:
Preheat air fryer to 360 degrees. To do this, simply turn your air fryer on at 330 degrees and let it run for about 3-5 minutes.
In a medium bowl, mix together the cinnamon and sugar. Set aside.
Open the can of flaky biscuits and cut the center out of each one using a 1-inch round cutter. Lightly coat air fryer basket with coconut oil spray (you can also use olive oil spray). Do not use non-stick spray like Pam (those sprays could be harmful to your air fryer).
Place the donuts (not holes), in your air fryer. Bake for 5 minutes at 360 degrees. As the doughnuts are cooking, melt the butter.
Using a silicone pastry brush, coat the baked doughnuts with your melted butter. Then cover the donuts with the cinnamon sugar mixture by dipping and rolling around. Use a spoon to coat the top as well. Gently shake off excess cinnamon sugar. Serve doughnuts hot.
Donut Holes
When you air fry the “holes”, set your timer for 3 minutes and repeat the process of dipping in butter and then adding the cinnamon and sugar mixture.



Cherry Dr. Pepper Cake
INGREDIENTS:
Cake
1 box devil’s food chocolate cake mix dry
1 ½ cups cherry Dr. Pepper
1 – 10 oz maraschino cherries Remove the stems from 15 of the cherries
Frosting
1 cup butter 2 sticks, softened
3 cups powdered sugar + ½ cup extra, if needed
¼ cup chocolate shavings either store-bought shavings or using a vegetable peeler and a plain chocolate bar
INSTRUCTIONS :
Preheat the oven to 350*.
Lightly spray a 9×13 baking dish with baking spray (Baker’s Joy or Wilton’s Bake-Ease)
Remove the cherries from the jar, reserving the liquid in the jar to be used in making the cherry frosting. There will be 25-30 cherries in the jar. Remove the stems of 15 of the cherries. Slice the cherries in half, then slice the halves in half again. Keep the remainder of the cherries in the jar with the stems on to garnish the tops of the frosted pieces of cake.
Using a stand mixer, a handheld mixer, and a large mixing bowl, add the dry cake mix and the cherry Dr. Pepper. No water/milk, eggs, or oil will be used in this recipe. Mix on low until the dry cake mix and Dr. Pepper are just combined.
Using a large spoon, stir in the sliced cherries.
Pour the batter into the prepared baking dish. Bake for 28 minutes, or until a knife or toothpick inserted comes out clean. Set the cake aside and allow the cake to cool completely.
Using a stand mixer, or a handheld mixer and large mixing bowl, on medium speed, cream together softened butter, reserved cherry juice (about ¼ to ⅓ cup). NOTE: Make sure the butter is softened, not melted
Reduce the mixer speed to low, add the 3 cups of powdered sugar ½ cup at a time. This should be a firm frosting consistency, like canned frosting. If the frosting is thin, add up to ½ cup additional powdered sugar. Be careful to not make the frosting very thick that it will not spread easily. Again, the consistency should be like canned frosting.
Spread the frosting evenly on top of the cake.
Next, gently score the size of the serving pieces of cake.
Place one of the reserved cherries with stems in the middle of each piece of cake. If the amount of stemmed cherries is less than the number of servings, remove the cherry stems and slice them in half and garnish the tops of the pieces of cake.
To help the frosting set before cutting the individual pieces, place the cake in the refrigerator to chill for 30 minutes to 1 hour.
If using store-bought chocolate shavings, sprinkle the shavings evenly over the top of the frosting. Or using a vegetable peeler and a chocolate bar, gently scrape down the sides of the chocolate to make the shavings. (Scrape as you would when peeling the skin of a carrot, but gently

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Ingredients
Strawberries + Whipped Cream
6–7 cups quartered strawberries
1/4 cup + 2 Tablespoons (75g) granulated sugar, divided
1 teaspoon pure vanilla extract
1 cup (240ml) heavy cream
Biscuits
2 and 3/4 cups (345g) all-purpose flour, plus extra for hands and work surface*
1/4 cup (50g) granulated sugar
4 teaspoons aluminum free baking powder
1/2 teaspoon baking soda
1 teaspoon salt (I recommend fine sea salt)
3/4 cup (180g) unsalted butter, cold and cubed
1 cup (240ml) cold buttermilk*
2 Tablespoons (30ml) heavy cream or buttermilk
coarse sugar, for sprinkling

Chickpea Stew

https://foodloversdishes.blogspot.com/2022/02/chickpea-stew.html?m=1

📌Vegan Recipes

🌿🌿 It contains green peas, potatoes, and other delicious ingredients. It's vegan, gluten-free, easy to make, flavorful, and delicious. 😋⠀

Ingredients:⠀
1 tbsp oil⠀
1 medium white onion diced⠀
3 medium carrots diced⠀
5 small potatoes chopped⠀
1 medium stalk celery with greens, finely sliced⠀
3 garlic cloves minced⠀
1/2 to 1 tbsp fresh thyme or
1 tsp dried (*see notes)⠀
1/2 to 1 tbsp fresh rosemary or 1 tsp dried⠀ 1/2 to 1 tbsp fresh oregano or 1 tsp dried⠀ 1 1/2 tsp sea salt or to taste⠀ 1/2 tsp black pepper or to taste⠀
1/3 tsp nutmeg⠀ 1/4 tsp smoked paprika⠀ 1/4 tsp red pepper flakes or less if sensitive to heat⠀ 3 cups vegetable broth or water⠀ 2 1/3 cup frozen peas⠀ 1/2 cup dairy-free heavy cream or canned coconut milk⠀ 2 tbsp cornstarch or arrowroot flour⠀ 1/2 cup white wine or more vegetable broth⠀ .⠀ Instructions:⠀
1. Heat oil over medium heat in a pan and add the onion. Sauté for about 2-4 minutes, stirring frequently.⠀
2. Add carrots, potatoes, celery, garlic, and all herbs + spices. Sauté for a further one minute, then add vegetable broth.⠀
3. Bring to a boil over high heat. Cook for about 5 minutes, then add the frozen peas and cook for 15 more minutes or until veggies and peas are softened.⠀
4. In a small bowl, mix cornstarch with vegan heavy cream or canned coconut milk with a whisk.⠀
5. Pour the milk into the stew, also add white wine (or use more broth/or plant-based milk for a creamier soup) and let simmer for a further 3-4 minutes.⠀
6. Taste and adjust seasonings. Add more salt/pepper/spices to taste. You can blend half of the soup with an immersion blender to make it creamier.⠀
7. Garnish with fresh herbs (optional) and enjoy! Store leftovers covered in the refrigerator for up to 3 days. The stew can be frozen!

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Bolognese lasagna

INGREDIENTS: 4 PERS.

For LASAGNA SHEETS
300g Flour 00
150g Spinach
3 Eggs
For BOLOGNAISE SAUCE
150 g Ground beef
50g pancetta
75 g sausage meat
0.5 Carrot
0.5 Celery stick
0.5 Onion
250 g Tomato sauce
0.5 glass Red wine
1/4 cup whole milk
Olive oil
Salt
Pepper
For BECHAMEL
100g Butter
50 g Flour 00
0.5 L whole milk
Nutmeg
Salt
For FINISHING
200 g grated parmesan
Getting the recipe ready:

Step 1
BOLOGNAISE SAUCE
In a skillet, brown the pancetta that you have first chopped. Add a drizzle of olive oil, then the carrot, celery, and onion previously peeled and cut. Leave to simmer.
Add the minced meat and mix well. Deglaze with the red wine and stir gently until completely evaporated then add the tomato sauce.
Cover and simmer for 2 hours over low heat. Add the milk at the end of cooking.
Step 2
PREPARE THE SPINACH
In a saucepan add the spinach with a little water. Cover and cook until the spinach is boiled. Drain spinach, let cool before chopping into a paste.
Step 3
FRESH LASAGNA SHEETS
Pour the flour on a work surface, add the spinach and form a well. Add the lightly beaten eggs. Knead until you get a homogeneous dough then wrap it in cling film. The dough should rest at room temperature for 30 minutes.
Roll out the dough in a rolling machine and cut out 15x10 cm rectangles.
Boil a few lasagne sheets at a time until they rise to the surface. Drain them and let them dry on a towel.
Step 4
BECHAMEL
In a saucepan, melt the butter over low heat. Add the sifted flour and mix with a whisk. Cook the roux until golden brown. Add cold milk, salt, and, nutmeg. Finish cooking until you get a béchamel. Reserve and let cool.
Step 5
DRESSING LASAGNA BOLOGNESE
In a buttered dish, place the first layer of béchamel and bolognese sauce. Then layout the first layer of lasagne sheets.
Cover with béchamel and Bolognese ragout and sprinkle with grated parmesan. Continue until you run out of ingredients.
Finish with a final layer of bolognese sauce, béchamel, and parmesan.
Step 6
COOKING LASAGNA BOLOGNESE
Bake for 30 minutes in the oven that you have preheated to 160-180°C. When the surface is nicely browned and browned, take out your Bolognese lasagna. Leave to rest for 5 minutes before eating.

🇮🇹 😋🍝

Fruit Buns

Low-fat and delicious - these fruit buns are great for all the family. When I make them, they’re always all eaten the same day!
INGREDIENTS: Makes 12 buns

275 ml / 0.5-pint warm milk and water
65 g / 2.5 oz sugar
15 g / 0.5 oz dried yeast
450 g / 1 lb wholemeal flour
5 ml / 1 tsp salt
5 ml / 1 tsp mixed spice
2.5 ml / 0.5 tsp grated nutmeg
50 g / 2 oz mixed candied peel, chopped
50 g / 2 oz currants
50 g / 2 oz melted margarine
1 beaten egg
milk and water to glaze
Getting the recipe ready:

Step 1
Stir 5 ml / 1 tsp of sugar into the warm milk and water and sprinkle on the yeast and 100g / 4 oz of the flour. Stir and leave to activate in a warm place for half an hour.
Step 2
Mix the remaining flour, salt, spices, peel, currants, and all but 5 ml / 1 tsp of the sugar. Mix the margarine and egg in with the yeast mixture and pour this onto the flour. Mix well into a dough.
Step 3
Turn onto a lightly floured work surface and knead for ten minutes. Wrap loosely in greased polythene and leave it to rise in a warm place until it doubles its size. Knead again for 4-5 minutes. Divide the dough into twelve pieces, make it into balls, and space them out well on a baking sheet. Cover again and leave in a warm place to double their size once more.
Step 4
Bake for 15-20 minutes on a warm greased baking tray in a pre-heated oven at 190°C (375°F, Gas Mark 5). Glaze with the remaining sugar dissolved in a little warm milk and water brushed over the buns.

Basque chicken

https://foodloversdishes.blogspot.com/2022/03/basque-chicken.html

Basque chicken Learn how to cook with me...! Here is a simple and easy procedure to follow.

Round-trip duck aiguillettes in the wok

https://foodloversdishes.blogspot.com/2022/03/round-trip-duck-aiguillettes-in-wok.html

Round-trip duck aiguillettes in the wok Learn how to cook with me...! Here is a simple and easy procedure to follow.

Neapolitan Fried Pizza
https://foodloversdishes.blogspot.com/2022/03/neapolitan-fried-pizza.html

Neapolitan Fried Pizza Learn how to cook with me...! Here is a simple and easy procedure to follow.

🌮 They’re So GOOD 🤤

say yummy ‼️
Bakery Style Brownie 🍰

💗💗

Food Lovers Dishes Learn how to cook with me...! Here is a simple and easy procedure to follow.

Healthy Eating Pyramid

Neapolitan Fried Pizza "Italian Kitchen"

INGREDIENTS: 4 PERS.
500g Pizza flour
320g Water
2g Brewer's yeast
10g Salt
300g Buffalo Ricotta
100g Provola
200g peeled tomatoes
60g Sausage
8 basil leaves
1.3l Sunflower oil

Getting the recipe ready:

Step 1

DOUGH
Pour the sifted pizza flour and brewer's yeast into a bowl. Add 1/4 water and start kneading your pizza dough. Keep adding water little by little and knead the dough. Add the salt when you have poured 3/4 of the total dose of water, and continue to knead.
Add the rest of the water and continue to knead until you obtain a smooth and homogeneous dough. Transfer the dough to a lightly floured surface and roll it with your hands then fold the edges towards the center.
Fold the dough over itself to give it a spherical shape. Transfer the dough to a bowl and cover with cling film. Leave to rise for about 3 hours in a warm place (25-28°C) until the dough has tripled in volume.
When finished rising, transfer the pizza dough to a floured surface. Form a loaf then divide into 4 dough pieces of 220g each. Work each piece of dough by hand to form 4 balls.
Transfer your balls to a tray by distancing them from each other. Cover with unrolled film and leave to rise for another 3 hours in a warm place.

Step 2

THE JOKE
Cut the sausage and provola into small pieces. Prepare the basil leaves and the ricotta: work them for a few moments with a spoon in a bowl to obtain a creamy mixture.
Once the 4 pieces of dough have risen well, spread them with your hands on a floured surface. Create a circular disk 30cm in diameter.
Garnish each pizza evenly to evenly distribute all the ingredients, filling only half and leaving a few centimeters of margin. Spread a layer of ricotta, then mash the peeled tomatoes with a fork and pour them over the ricotta, salting to taste, add a few pieces of sausage and provola without forgetting the hand-cut basil leaves.
Fold the pizzas in half without filling. Seal the edges well to prevent the filling from escaping during cooking.

Step 3

FRYING
Heat the oil in a skillet with raised edges. The oil must reach 170°C. Dip one pizza at a time so as not to cool the oil too much. While cooking wet the pizza well with the hot oil, turn it gently to cook it on all sides, and continue to fry until it gets a nice golden color.
Use a slotted spoon to drain pizza fritta frittata, place onit a paper towel to dry excess oil. The pizza frittata is ready to be enjoyed hot!

Step 4

STORING PIZZA FRITTA
Fried pizza is a dish that must be eaten immediately. It is not recommended to store it in the refrigerator or freeze it after cooking. You can keep the pizza dough in the refrigerator for a day by covering it with aluminum foil or freezing it.

PREPARATION ADVICE

For the topping of the fried pizza, you can replace the buffalo ricotta with cow ricotta, taking care to dilute it with a little cream and lightly salt it.

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🇮🇹 😋🍝

Round-trip duck aiguillettes in the wok "Chinese Kitchen"

Ginger, onion, lime, pepper, a little oil… Here is a first list of ingredients that will allow you to cook your duck aiguillettes in the wok. A typical Chinese recipe that we invite you to discover .

INGREDIENTS: 6 PERS.
600g Duck aiguillette
2 Pepper
1 large Onion
2 Clove garlic
30g fresh ginger
1 Lime
2 rods Lemongrass
2 small fresh chilli
4 Sprig of coriander
3 tbsp. soup Nuoc-mam
1 C. coffee Sugar
3 tbsp. soup Oil

Getting the recipe ready:

Step 1
Sprinkle the duck aiguillettes with the lime juice. Reserve at room temperature.
Step 2
Rinse the peppers, remove the seeds and the white membranes. Cut them into strips. Peel the onion, chop it. Peel the garlic and ginger and chop them with the lemongrass. In a bowl, melt the sugar in the nuoc-mâm.
Step 3
Put the oil to heat in a wok. Tilt it in all directions to grease the walls. Sauté the onion and peppers for 2 minutes over high heat. Book. Cook the minced garlic, ginger and lemongrass for 1 minute, stirring constantly. Add the duck aiguillettes and whole peppers. Sauté for 2 to 3 minutes over high heat until the meat has released its water and begins to brown. Return the onion and peppers to the wok. Pour in the nuoc-mâm. Let reduce for 1 minute while mixing. Serve immediately sprinkled with coriander leaves

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👩 💚

Basque chicken ''French Kitchen"

*A delicious recipe for cooking chicken with southern flavors. It can be served with rice

INGREDIENTS: 6 PERS.

1 Chicken
1kg Tomatoes
700g Peppers (green and red)
3 Onions
1 glass White wine
3 cloves Garlic
1 Bouquet garni
Olive oil
Salt pepper

Getting the recipe ready:

Step 1
Heat 4 tablespoons of oil in a pan. Brown the chopped onions, the pressed garlic, and the peppers cut into strips. Let cook for 5 minutes.

Step 2
Wash, peel and cut the tomatoes into pieces, add them to the casserole, salt, and pepper. Cover and simmer for 20 minutes.

Step 3
In a sauté pan, brown the salted and peppery chicken pieces in olive oil. add them to the vegetables, cover, add the bouquet garni and the white wine and cook the basquaise chicken for 35 minutes.

Welcome to visit our website and discover more recipes: link in the first comment

500 followers on the Food Lovers Dishes page may enter a competition to win an e-book with 17 fat-burning recipes.
A translator in both French and English.

Contest terms:
1- Like this post.
2- comment on this post.
3-Invite 10 of your friends
4- Share this post

When we achieve 500 followers, the winner will be chosen at random from among the participants in this post.

Tunisian Kitchen

Couscous Tunisian Recipes

Link in the first comment

Fish lovers, where are you?
🐠❤️🐟

Crunchy oatmeal cookies (without butter)

Sometimes it's hard to have fun when you're on a diet. With these crunchy oatmeal cookies without butter, you will finally enjoy yourself like everyone else! Oatmeal is an essential anti-cholesterol food, it allows you to lower your cholesterol level very quickly. Easy to make, this recipe with oatmeal fits perfectly into your diet. Healthy, tasty, and crunchy, you'll make short work of these biscuits!

INGREDIENTS 3 PERS

150g rolled oats
3 whole eggs
75g wholemeal flour
60g cane sugar
1/3 a packet of baking powder
1 pinch of salt

Getting the recipe ready:

Step 1.
Take the oatmeal cookies out of the oven when they are golden brown. Let them cool in a dish or plate so that they are nicely crisp. Serve them with a small cup of tea.
Step 2.
Take a baking sheet lined with parchment paper. Then make small balls of dough and place them on the plate in staggered rows. Crush them finely by hand then bake the biscuits for 10 min at 180° (th.6).
Step 3.
Preheat the oven th.6 (180°C). In a bowl, pour the oats, flour, and cane sugar together. Mix them then add the eggs one by one, whisking them to the preparation of the biscuits without butter. Then add the baking powder and the pinch of salt. Mix the cookie dough again until you get a smooth and homogeneous dough.
TIPS
You can vary this cookie recipe by replacing the oatmeal with any other whole grain: spelled, barley, rye, or millet

How beautiful Chocolate and Coconut Milk are Fondant after a light meal. It's delicious and adds a lovely flavor to a fantastic evening with the family.
We've got a fast and easy dessert and a recipe for you today.

INGREDIENTS: 4 PERS

100g dark baking chocolate
20 cl of coconut milk
100g of flour
50g caster sugar
2 eggs
1/2 teaspoon baking powder
icing sugar
Getting the recipe ready:

Step 1

Preheat the oven to 200°C.
Step 2

Melt the dark chocolate cut into pieces in a saucepan over a bain-marie.
Step 3

In a bowl, whisk the eggs with powdered sugar until the mixture whitens.
Step 4

Add the coconut milk and melted dark chocolate and mix well.

Step 5

Incorporate the flour and the baking powder then stir well until you obtain a very smooth and homogeneous batter.
Step 6

Butter individual ovenproof molds and pour the batter into them.
Step 7

Bake for 10 minutes.
Step 8

Remove from the oven, let the fondant cool down then gently turn it out onto the plates.
Step 9

Serve warm sprinkled with icing sugar.

TIPS

For this chocolate and coconut milk fondant recipe, you can count on 10 min of preparation.

Baked Potatoes With Tuna, Cheese, and Watercress

Well, winter’s practically here so it’s a great time to make warming, heavier dishes. I’m a great fan of the humble baked potato, so here’s a tasty, simple recipe to try out on a cold day…

INGREDIENTS: 4 PERS.

4 baking potatoes (wash the skins)
25g/ 1oz butter
100g/ 4oz grated cheese
85g chopped watercress
1 can (185g) tuna, drained
salt and freshly ground black pepper

Getting the recipe ready:

Step 1
Preheat the oven to 220°C/ Gas Mark 7 and bake the potatoes for about 1 hour or until tender.
Step 2
Cut the potatoes in half lengthways and use a spoon to scoop the flesh out of the skins into a bowl. Mash the potato with butter and half the cheese. Add the watercress and tuna, then mix well and add salt and pepper to taste.
Step 3
Stuff the potato skins with this mixture and place them on a baking tray. Sprinkle on the remaining grated cheese and return to the oven for a further 10 -15mins or until the tops are golden.

Chilli con carne recipe

For a convivial meal to share, how about changing your habits and cooking a Mexican stew? Far from the traditional beef bourguignon or sautéed pork, discover this dish of Mexican cuisine mixing spices (cumin, oregano, ...).
INGREDIENTS: 2 PERS.
300g ground beef
1 onion
1 garlic clove
300g red beans
300g tomato pulp
1 small can of corn
1/2 green pepper
2 tbsp. sunflower oil
1 Pot of Knorr Beef Broth
tabasco
pepper

Getting the recipe ready:

Step 1
Start preparing your traditional chili con carne by peeling and finely chopping the garlic cloves and onions. Then split the pepper into 4, remove the seeds bypassing all the parts underwater, then the white partitions with the tip of a knife. You can then cut it into small pieces.
Step 2
Then brown the beef in your chili con carne with the oil in a large casserole dish, searing it for 10 minutes over high heat. Remember to stir everything briskly with a wooden spoon. Then add the minced garlic and onions and cook for another 5 minutes without stopping mixing. At this point, pour only the pieces of pepper, the tomato pulp, the pot of Beef Bouillon, and a little Tabasco (at your convenience). Finally, pour 15 cl of water over this mixture, cover, and simmer gently for 40 minutes over low heat.

Step 3
While the base of your chili con carne is simmering you can prepare your corn and red beans by rinsing and draining them. At the end of cooking, you can add these two ingredients to the casserole to complete your recipe. Leave to warm gently, uncovered, for about 10 minutes. Finally, serve your very hot chili with white rice and Tacos for a truly typical Mexican meal.

TIPS
You can use dried beans for the preparation of your chili con carne. In this case, it is essential to soak the beans the day before, then pre-cook them for 15 minutes before adding them to the pepper and tomato pulp. If some of your guests are sensitive to dishes that are too spicy, you can of course reduce the dose of chili used in the Mexican recipe.

💗

❤️❤️❤️

❤️❤️

Mixed Vegetable Gratin

Mixed Vegetable GratinHere’s a recipe my aunt gave me. She’s a strict vegetarian and also a wonderful cook!

Ingredients

2lb / 1kg mixed vegetables such as cauliflower, broccoli, carrots, potatoes, leeks

1 clove garlic, crushed

2oz / 50g butter

2oz / 50g plain flour

½pint / 300ml milk

¼pint / 150ml water

4oz / 60g Dolcelatte cheese

4oz / 60g Mozzarella, thinly sliced

salt and freshly ground pepper

Getting the recipe ready

Preheat the oven to 350°F/180°C/gas mark4.

The leeks and carrots should be washed and sliced, the cauliflower and broccoli should be divided into florets, and the potatoes should be chopped into tiny pieces.

Steam them until just cooked but still fairly firm to the bite.

Place in a large buttered casserole dish.

In a pan, melt the butter, add the flour, and cook for 1 minute.

Remove from the heat and gradually add the milk and water.

Return to the heat and stir until thickened.

Add the crushed garlic, two kinds of cheese, and seasoning to taste.

Pour over the vegetables and bake in the oven for about 20 minutes or until heated thoroughly.

Serve immediately with a side salad.