TASTE OF HOME · the spice mix. Slice the chicken breasts 1/2 inch thick, season with the spice mix and salt; drizzle with 1 tbsp. sesame oil and mix well. Heat the remaining tbsp

30-MINUTENOMSquick & easy recipesfor busy weeknights

INDULGENT BREAKFASTSmake each weekendmorning special

TASTE OF HOMEcozy meals that make yourhome smell divine

C O O K I N G M A G A Z I N E

our own recipes

for the whole

family

TastyCookery

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Tasty Tales

For us, food has long grown into something bigger than a mere life necessity. Cooking (and eating) is a ritual, a tradition that brings us together. It is a means of teaching our kids how to mix some good batter and how to be creative, bold, and careful all at the same time. They learn that it sometimes is okay to make a mess and that jam smeared all over the kitchen can bring a smile to Mom’s face, too. They learn to make delicious chicken-and-ham sandwiches from IT experts while listening to and sometimes even taking part in Bitcoin and blockchain discussions. They laugh freely and talk about the things that matter, like friendship, support, Nerf blasters, and animal protection. They feel free to be themselves and learn to draw cooking inspiration from the things that have nothing at all to do with cooking.Our readers make up an important part of our team; this is why we’re eager to share our experience with you. We offer you to have a sneak peek at the improvised master classes that we hold for our kids and to try the quick and easy recipes we teach our little ones to cook. Or, to be more precise, the recipes our little chefs have approved of!

Feel free to ask any us questions – we promise we won’t leave any unanswered! We’re always happy to hear your suggestions and to be of help.

Hope that our kid-oriented recipes and tips will be helpful and you will be interested in trying some of them out with your little ones!

We only choose to speak or write about the things that we

wholeheartedly believe in being able to stay true to ourselves

gives us joy.

AS A PROJECT AND A TEAM,

TASTYCOOKERY IS DRIVEN BY VALUES

www.tastycookery.com

INDULGENT BREAKFASTSmake each weekend morning special

TastyCookery Specialour own recipes for the whole family

30-MINUTE NOMSquick & easy recipes for busy weeknights

TASTE OF HOME cozy meals that make your home

smell divine

414

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4151

quick & easy recipes for busy weeknights

30-minute Noms4

14

Zucchini Chips with Yogurt Sauce

6Chicken Patties

5

Homemade Chicken Wraps

8Garlicky Breaded

Cauliflower

4Loaded Potato

& Cheese Sticks

7

Parmesan Crusted Red Snapper Fillets

9

Cannellini Bean Tuna Salad

10

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PERSONALRECIPE BOX

on tastycookery.comSmoked

Salmon Frittata

11

Quick Green Beans with Bacon

12

Easy Broccoli Chicken Bake

13

Chicken Liver and Carrot Fritters

14

DIRECTIONS:

Cut cauliflower into florets.

In a medium bowl, whisk eggs with milk, a pinch of salt, and half of the minced garlic.

Place breadcrumbs in a shallow bowl.

One by one, dip cauliflower florets into the egg mixture, then coat in breadcrumbs.

In a skillet, heat oil over medium-high heat. Cook breaded cauliflower in oil in batches, stirring to let florets brown on all sides. Once browned,transfer cauliflower onto a paper towel-lined plate to drain excess oil.

Repeat until all the cauliflower florets are cooked.

Sprinkle cauliflower with minced garlic. Serve hot, with your favorite dipping sauce.

• 1 small cauliflower head

• 2 eggs

• 1 cup drybreadcrumbs

• 1/3 cup milk

• Freshly ground black pepper, to taste

• 3 cloves garlic, minced, divided

• 3 tbsp. vegetable oil + more, if necessary

• Salt, to taste

15 min4 servings

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GarlickyBreaded

Cauliflower

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DIRECTIONS:

Preheat oven to 350°F/180°C/Gas Mark

Pour milk into a small bowl. Remove crusts from the bread slice, place the soft part into the milk and let soak.

Meanwhile, season minced chicken with salt and pepper, add egg, cooked rice, and soaked bread. With a fork, mix the ingredients until well combined.

Place flour on a plate.

With wet hands, shape 6 small oval-shaped flat patties; coat each in flour on both sides.

Add vegetable oil to a skillet, heat over medium-high heat.

Сook patties in oil for 3 minutes per side or until lightly browned.

Transfer browned patties to a baking dish, cover with a lid or aluminum foil and bake in the preheated oven for 20 minutes.

• 2/3 lb. minced chicken

• 1 mediumegg


• Salt, to taste

• 3 tbsp. cooked rice

• 1/3 cup all-purpose flour

• 3 tbsp. vegetable oil

• 1/2 cup milk

ChickenPatties

30 min3 servings

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ZucchiniChips with

Yogurt Sauce

DIRECTIONS:

Sprinkle zucchini slices with salt on both sides; place on a plate and let sit for a couple of minutes.

Meanwhile, heat vegetable oil in a skillet over medium-high heat; transfer flour to a shallow bowl.

Coat each zucchini slice in flour on both sides. Fry in batches until golden brown on each side. Transfer to a paper towel-lined plate to drain excess oil. Repeat with all zucchini slices.

Whisk yogurt with a pinch of salt and minced garlic.

Arrange zucchini slices on a platter in one layer. Spread 1 tsp. yogurt sauce on top of each slice. Serve warm.

• 1 medium-sized zucchini,

sliced 1/3 inch thick

• Salt, to taste

• 1 clove garlic, minced

• 1/2 cup all-purpose

flour

• 1 cup plain yogurt


15 min2 servings

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• 5 medium potatoes, peeled

• 15 oz. drybreadcrumbs

• 1 cup vegetable oil, for frying

• 4 oz. Cheddar cheese

• 2 eggs, slightly beaten

• 3 tbsp. all-purpose flour

• 1 tsp. sweetpaprika

• 1 tsp. dry Italian herbs

• Salt, to taste

• Freshly ground black pepper,

to taste

Loaded Potato& Cheese Sticks

30 min5 servings

7

DIRECTIONS:

Fill a medium pot with water; bring it to a boil over medium-high heat. Add peeled potatoes and cook until soft when poked with a fork. Remove from heat, drain, let cool.

Cut cheese into small chunks. Grate the cooked potatoes; add to a large bowl, mix with herbs, paprika, flour, and eggs until thoroughly combined.

Rinse your hands under running water. With wet hands, shape oblong potato patties, pat them flat, then place a chunk of cheese in the center, and press the potatoes around to wrap the cheese on all sides. Add breadcrumbs to a shallow bowl. Coat all potato sticks in breadcrumbs on all sides.

Heat oil in a deep fryer or a deep frying pan. Fry the potato sticks in batches until golden-brown on all sides. Remove from oil and let set on a paper-towel-lined plate to drain excess fat.

Serve with your favorite dipping sauce.

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DIRECTIONS:

Mix all the spices in a small bowl to prepare the spice mix.

Slice the chicken breasts 1/2 inch thick, season with the spice mix and salt; drizzle with 1 tbsp. sesame oil and mix well.

Heat the remaining tbsp. sesame oil in a skillet over medium-high heat. Cook chicken slices, stirring often, until no longer pink on the inside. Remove from heat, let cool.

In a small bowl, mix mayo with ketchup and soy sauce. Mix in minced garlic.

• 4 large flour tortillas

• 2 skinless, boneless chicken breasts

• 4 oz. grated Cheddar cheese

• 4 tbsp. kimchi

• 1/2 tsp. kosher salt

• 1 tbsp. ketchup

• 2 tbsp. sesame oil

• 1 clove garlic, minced

• 1 tbsp. mayo

• 1 tsp. soy sauce

1/2 tsp. ground cumin

1/2 tsp. sweet paprika

1/2 tsp. ground turmeric

A pinch of ground allspice

A pinch of chili powder

A pinch of ground cinnamon

HomemadeChicken Wraps

30 min4 servings

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Chop up cooked chicken breasts.

Place 1 tortilla on the work surface. Arrange 1/4 chicken in the center, add 1/4 sauce. Top with 1 tbsp. kimchi and 1 oz. Cheddar.

Wrap the free sides of the tortilla to completely cover the filling

Repeat with all the tortillas.

To seal the wraps, either bake them in the oven preheated to 350°F/180°C/Gas Mark 4 for a couple of minutes, or cook them wrapped side down in a grilling pan.


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ParmesanCrusted Red

Snapper Fillets

DIRECTIONS:

Turn on the broiler. Line a rimmed baking sheet with aluminum foil. Brush with olive oil, drizzle with lemon juice, sprinkle with salt and pepper.

In a medium bowl, mix grated Parmesan with lemon zest and chopped parsley.

Coat fillets in the Parmesan mixture on both sides; arrange on the foil-lined baking sheet.

Broil for about 10 minutes until golden brown and flaky.

Serve with a big green salad and lemon wedges.

• 4 red snapper fillets

• 3 tbsp. olive oil

• 5 oz. Parmesan cheese,

freshly grated

• Zest and juice of 1 lemon

• Freshly ground

black pepper, to taste

• 2 tbsp. fresh parsley,

finely chopped

• 1 lemon, wedged,

for serving

15 min4 servings

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CannelliniBean Tuna

Salad

DIRECTIONS:

In a salad bowl, mix tuna with cannellini beans, add oil, lemon juice, oregano, and any of the optional ingredients. Season with salt and pepper. Serve sprinkled with parsley.

• 1 can tuna, drained

• 1 can cannellinibeans, drained

• 2 tbsp. lemon juice

• 1/4 tsp. salt

• 2 tbsp. spring onions,finely chopped

• 1/4 tsp. dry oregano


• 1/4 tsp. freshlyground black pepper

• 1 tbsp. fresh parsley, finely chopped

• 1/2 red bell pepper, small chopped

(optional)

• 1 celery stalk, small chopped (optional)

• 1/2 cup cherry tomatoes, halved

(optional)

5 min4 servings

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SmokedSalmonFrittata

DIRECTIONS:

In a large bowl, mix eggs with salmon, olives, and Cheddar. Season with salt and pepper blend.

Heat a non-stick frying pan over medium heat. Pour the mixture into the pan, cover with a lid. Let sit for 8 to 10 minutes; flip, cook for 5 more minutes.

Garnish with the reserved salmon and serve immediately.

• 4 large eggs, beaten

• 5 oz. smoked salmon, chopped (reserve some for

serving)

• 4 oz. Cheddar cheese, freshly

grated

• Salt, to taste

• Pepper blend,to taste

• 2 oz. green olives,sliced

20 min2 to 4 servings

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QuickGreen Beanswith Bacon

• 3/4 lb. frozen green beans, defrosted

• 5 oz. bacon


• 1/4 tsp. salt

• 1 white onion, peeled, sliced into

half-moons


• Lemon juice or wine vinegar, to taste

(optional)

• 6 cherry tomatoes

• 1 tbsp. Parmesan cheese, freshly

grated (to taste)


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DIRECTIONS:

If you are using long green beans, cut them in half; place into a colander.

Fill a large pot halfway with water. Bring to a boil, place the colander on top, cover with a lid and cook the beans for 3 to 4 minutes.

Immediately transfer green beans to a bowl of ice water; drain and set aside.

Meanwhile, heat olive oil in a skillet over medium-high heat. Cook onions until translucent.

Add bacon (you can chop the strips up or keep them whole) and cook stirring till both the bacon and the onions are crisp.

Add drained green beans to the skillet, cook stirring till well heated through. Season with pepper, mix gently and serve as a side dish.

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6 If you choose to serve quick green beans with bacon as a salad, add halved cherry tomatoes, 1 tbsp. olive oil and 1 tbsp. lemon juice or wine vinegar. Mix carefully. Serve sprinkled with grated Parmesan.

Easy BroccoliChicken Bake

DIRECTIONS:

Preheat oven to 400°F/200°C/Gas Mark 6.

Add butter to a skillet, let melt over medium heat. Add garlic, onions, broccoli, chicken, rice, and tomato. Season with salt and pepper. Stir well and let cook for 2 minutes.

In a medium bowl, mix chicken broth with mayo.

Add the ingredients from the skillet to a rimmed baking dish. Add broth-mayo mixture, top with 1/2 grated cheese and mix to combine.

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.

After 20 minutes, remove foil and sprinkle the bake with the remaining cheese.

Turn on the broiler and cook the bake until the cheese is golden and bubbly.

• 2 tbsp. butter

• 2 cloves garlic,minced

• 1 medium onion, peeled, small

chopped

• 2 cups frozen broccoli florets

• 2 cups cooked chicken, shredded

• 1 cup uncooked rice

• 1 tomato, small chopped

• 2 cups chicken broth

• 2 tbsp. mayo

• 1 cup freshly grated Parmesan cheese

• 1 tsp. Kosher salt



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Chicken Liverand Carrot

Fritters

DIRECTIONS:

Puree the chicken livers in a blender, add to a large bowl.

Mince carrot in a food processor; mix with the chicken liver puree.

Add chopped cilantro, beaten egg, season with salt and pepper, mix well.

Add 3 tbsp. flour to make sticky “batter.”

Heat vegetable oil in a large skillet over medium heat.

Spoon the “batter” into the skillet to make small “pancakes”. Fry for 3 to 4 minutes per side.

Serve hot with a dipping sauce made of yogurt and minced garlic.

• 1 lb. chicken livers

• 1 medium carrot, peeled

• 1 egg, beaten

• 2 tbsp. fresh cilantro, finely chopped

• Salt, to taste

• 3 tbsp. all-purpose flour


• Vegetable oil, for frying


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make each weekend morning special

Indulgent breakfasts 1728

Sweet Ricotta Fritters

19Mini Ricotta Bakes

18

Breakfast Rolled Omelet Wraps

21Quick Oats with

Prunes and Walnuts

17Cherry and Ricotta Pie

20

Classic Pancakes

23

No-Egg Banana Ricotta Fritters

24


Discover the real value of the foods you

love with the

INGREDIENTS ALPHABET

on tastycookery.com/ingredientsExtra Fluffy Slow Cooker Omelet

25

Oven-Baked Eggs with Fresh Tomatoes

26

Bread Machine Coffee Bread

27

Oven Baked Egg-in-a-Pepper

28

DIRECTIONS:

Add milk to a medium-sized saucer; bring to a gentle boil over medium heat.

Add a pinch of salt and rolled oats, stir to combine.

Cook until thickened (7 to 10 minutes or as per package directions).

Meanwhile, rinse and small chop the prunes and walnuts.

Ladle oats into serving bowls, top with chopped prunes and walnuts. Serve immediately.

• 1 oz. rolled oats

• 2 cups milk

• 6 prunes, pitless

• 4 walnuts, peeled

• A pinch of salt

15 min2 servings

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Quick Oatswith Prunesand Walnuts

17

DIRECTIONS:


Whip egg white with powdered sugar to firm peaks.

Mix ricotta with milk; add whipped egg white and gently fold it in.

Chop pineapple rings into bite-sized chunks; gently fold into the ricotta mixture.

Brush two ramekins with butter. Divide ricotta pineapple mixture between ramekins.

Bake for 30 minutes.

• 7 oz. ricotta

• 1 oz. milk

• 1 tbsp. powdered sugar

• 3 canned pineapple rings

• 1 egg white

• 1/2 tbsp. butter, for ramekins

Mini RicottaBakes40 min

2 servings

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• 7 oz. ricotta

• 1 egg

• 1 tbsp. raisins

• 1 tbsp. dried apricots, pitless, finely chopped

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Sweet RicottaFritters

DIRECTIONS:

In a medium bowl, mix ricotta with egg, sugar, and flour. Fold in raisins and chopped dried apricots.

Add a little flour to a shallow bowl.

Rinse your hands under running water. With wet hands (or two spoons), shape small patty-like fritters.

Coat fritters, one by one, in flour.

Add oil to a large skillet, let heat over medium-high heat.

Place fritters into the skillet (don’t crowd!); cook for 2 to 3 minutes on each side until browned and springy in the middle.

Serve with your fave jam. Or try the way we like our ricotta fritters best: with sour cream and a cup of cappuccino.

• 7 oz. ricotta

• 1 egg

• 1 tbsp. raisins

• 1 tbsp. dried apricots, pitless, finely chopped

• 1 tbsp. sugar

• 2 tbsp. all-purpose flour + more,

for coating


20 min2 servings

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• 10 oz. ricotta

• 1 frozen pie crust,defrosted

• 1 cup frozencherries, defrosted

• 2 egg whites

• 4 tbsp. sugar

• 2 tbsp. maple syrup

Cherry andRicotta Pie

1 hr2 to 4 servings

20

DIRECTIONS:


Place the defrosted crust into a pie dish. Poke holes with a fork.

Bake in the preheated oven for 15 min or until golden brown. Remove from oven, set aside to cool.

Reduce oven temperature to 350°F/180°C/ Gas Mark 4.

Meanwhile, whip egg whites with 2 tbsp. sugar to firm peaks.

Beat ricotta with maple syrup till thoroughly combined. Add cherries and the remaining 2 tbsp. sugar, mix until very well combined.

Gently fold in the whipped egg whites.

Transfer the ricotta mixture into the baked pie crust.

Bake in the preheated oven for 30 minutes. Serve cooled.

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DIRECTIONS:

In a large bowl, beat the eggs with salt and pepper.

Mix in chopped spring onions and carrots (plus any of the optional ingredients).

Preheat vegetable oil in a frying pan over medium heat.

Pour a ladle of the egg mixture into the pan. As soon as the bottom of the eggs has set, but the top is still liquid, roll the omelet up into a log shape from one side of the pan towards the other.

• 4 eggs

• Salt, to taste


• 3 tbsp. spring onions, finely chopped

• 1 small carrot, peeled, shredded

• Vegetable oil,for the pan

• 4 tbsp. Cheddar cheese, freshly

grated (optional)

• 2 slices ham, finely chopped

(optional)

• 1/2 red bell pepper, small

chopped (optional)

• 2 tbsp. canned mushroom, sliced

(optional)

BreakfastRolled

Omelet10 min

2 servings

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Add 1/2 ladle of the egg mixture; make sure you raise the rolled omelet with a spatula to let the liquid eggs flow underneath the cooked portion. As soon as the bottom has set, roll up.

Repeat until you have no more eggs.

Increase the heat to medium-high and brown the roll nicely on all sides.

Transfer the omelet roll to a platter; slice up and serve hot.


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A LITTLE MORE THAN JUSTHOROSCOPE INSIGHTS

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Everyday Horoscopes

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ClassicPancakes

DIRECTIONS:

In a large bowl, whisk the egg with sugar and a pinch of salt very thoroughly.

Mix in baking powder and 1 cup flour.

Add ½ cup milk and whisk until very well combined and no lumps are visible.

Add the remaining 1 cup flour and 1/2 cup milk. Whisk until smooth.

The ideal batter is somewhat thick. If your batter is thin, you can add a tablespoon of flour.

Heat vegetable oil in a frying pan over medium-high heat.

Spoon batter into the pan. Cook for about a minute on each side. Transfer to a paper-towel-lined plate to drain excess fat.

Repeat until you have no more batter.

Serve pancakes with jam, maple syrup, honey, or sweetened condensed milk.

• 1 cup milk

• 2 cups all-purpose flour

• 1 egg

• 1 tbsp. sugar

• 1 tsp. baking powder

• A pinch of salt

• 1/3 cup vegetable oil, for the pan

30 min4 servings

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DIRECTIONS:

Peel and mash the banana; drizzle with lemon juice and stir; add to a medium bowl.

Add all the remaining ingredients, except oil, mix until well combined. If the mixture is too runny, add flour (1 tbsp. at a time) until thick enough to hold shape.

With wet hands, shape small balls and flatten them. Coat in flour on both sides.

Heat vegetable oil in a frying pan over medium heat.

Cook ricotta fritters till browned on both sides; transfer to a paper-towel-lined plate to drain excess fat.

Serve immediately with jam or honey.6

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No-Egg BananaRicotta Fritters

• 6 oz. ricotta

• 1 very ripe banana

• 3 tbsp. semolina

• 3 tbsp. all-purposeflour, for coating

+ more, if needed

• 1 tbsp. sugar

• 1/2 tsp. lemon juice


• 1/4 tsp. vanilla extract

• A pinch of salt

15 min2 servings

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Extra FluffySlow Cooker

Omelet

DIRECTIONS:

Mix eggs with milk; season with salt, pepper and herbs (if using). Beat thoroughly with a whisker.

Brush the slow cooker pot with butter. Add the egg mixture; close the lid and set the slow cooker to MEDIUM. Cook for about 45 minutes.

Do not open the lid immediately. Let the omelet sit inside for about 5 minutes, then flip it onto a serving platter, slice up, and serve.

• 10 eggs, slightly beaten

• 2 1/2 cups milk

• 1 tbsp. butter

• 1 tsp. salt, or to taste


to taste (optional)

• Fresh or dried herbs, to taste

(optional)

1 hr5 servings

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Oven-BakedEggs with

FreshTomatoes

• 2 eggs

• 4 tbsp. milk

• 1 ripe tomato, cubed

• 1/2 tbsp. butter

• 1 tbsp. spring onions, finely chopped

• 1 tbsp. fresh dill, finely chopped

• 1/4 tsp. salt, or to taste

30 min2 servings

26

DIRECTIONS:


Beat eggs with milk and salt.

Brush the insides of two ramekins with butter.

Divide cubed tomato between the ramekins.

Top each with 1/2 of the egg mixture.

Sprinkle with spring onions and dill.

Bake in the preheated oven for 10 to 15 minutes.

Serve hot with toasted bread and coffee.

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If you choose to serve quick green beans with bacon as a salad, add halved cherry tomatoes, 1 tbsp. olive oil and 1 tbsp. lemon juice or wine vinegar. Mix carefully. Serve sprinkled with grated Parmesan.

Bread MachineCoffee Bread

DIRECTIONS:

Add the ingredients to the bread pan in the order given except the raisins:

warm (not hot!) milk,sifted flour,salt and sugar,melted butter,instant coffee,dry yeast.

Snap the bread pan bake in place. Close the lid and set the bread machine to «White Rapid”.

Add raisins on the “Add in” signal.

When the program is over, use oven mitts to flip the bread pan over and remove the loaf.

Enjoy warm or cooled.

• 2/3 cup milk

• 2 cups wheat flour

• 2 tbsp. sugar

• 1/2 tsp. salt

• 1 1/2 tbsp.. butter

• 2 tsp. instant coffee

• 1 1/2 tsp. dry yeast

• 1/2 cup raisins

2 hr4 servings

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Oven BakedEgg-in-a-Pepper

DIRECTIONS:


Place bell pepper halves into a rimmed baking dish.

Add 1 oz. grated Cheddar and 1/2 tbsp. smoked ham into each bell pepper half.

Crack an egg into each bell pepper half, top with a small knob of butter. Season with salt and pepper.

Bake in the preheated oven for about 15 minutes.

Serve hot.

• 2 bell peppers(any color), rinsed,

seeded, halved

• 4 eggs

• 4 oz. Cheddar cheese, freshly

grated

• 2 tbsp. smoked ham, cubed

• 2 tsp. butter, divided into

4 small knobs

• Salt, to taste


to taste

25 min4 servings

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cozy meals that make your home smell divine

Taste of home 1828

Hasselback Potatoes

31

Fish-and-Veg PacketsWraps

35


Ham and Cheese Stuffed Chicken Cordon Bleu

32

Zucchini Pancakes

33

Baked Potatoes with Ham and Cheese

34

Oven-Baked Chicken Skewers

38

Roasted Red Snapper with Potatoes

36

Baked Meatballs

37

Get food-savvy with our

TASTY BLOG

on tastycookery.com/blog

DIRECTIONS:

Heat the oven to 350° F/180° С/ Gas Mark 4.

Combine garlic, vegetable oil, and dill. Season the mixture with salt and pepper (optional) and mix well.

Slice potatoes thinly leaving about 1/4 inch at the very bottom of each potato unsliced.

Line a baking sheet with aluminum foil, and place potatoes in the baking sheet in one layer.

Season potatoes with salt and pepper and bake for 40 to 50 minutes.

5 minutes before the dish is ready, sprinkle the garlic mix on the potatoes.

Serve hot or cooled.

• 10 mediumpotatoes, scrubbed

• 1/2 cupvegetable oil

• 2 cloves garlic, crushed

• 1 tbsp. fresh dill, finely chopped

(optional)

• Salt, to taste

• Ground black pepper, to taste

1 hr10 servings

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HasselbackPotatoes

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DIRECTIONS:


Halve the chicken breasts.

In a small bowl, stir softened butter with salt.

Spread the butter mix on chicken breasts and season with paprika.

Prepare chicken rolls: take a slice of cheese and a slice of ham, roll them up into a chicken breast, and fix with a toothpick.

Repeat with the remaining chicken breasts.

Mix egg with the remaining butter and salt.

Dip each chicken roll in the egg mixture, roll in breadcrumbs, and place in a baking pan.

Bake for about 25 to 30 minutes.

• 4 chicken breasts, skinless, boneless

• 1/2 cup breadcrumbs

• 4 slices of cheese

• 4 thin slices of ham

• 1 egg, beaten

• 4 tbsp. butter

• 1/3 tsp. salt

• Paprika – to taste

Ham andCheese Stuffed

ChickenCordon Bleu

40 min4 servings

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ZucchiniPancakes

DIRECTIONS:


Combine zucchini and salt in a large bowl and let the mixture settle for 10 to 15 minutes. Drain.

Add egg, dill, garlic, and pepper to zucchini and stir gently with a fork.

Mix in flour and form pancakes.

Line a baking sheet with baking parchment and place the pancakes on it.

Bake for 15 to 20 minutes, then turn over and bake for 10 to 15 more minutes until golden brown.

Place the pancakes on a plate; serve with sour cream.

• 2 lbs. young zucchini, grated

• 1 egg

• 1/2 cup all-purpose flour

• Salt, to taste


• 2 cloves garlic, crushed

• Chopped dill, to taste

1 hr6 servings

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• 1 lb. potatoes, peeled, cut into

bite-size chunks

• 3 oz. grated Parmesan cheese

• 4 oz. ham, cut into small chunks

• 1 medium-sized onion, sliced into

half-moons

• 4 tbsp.vegetable oil

• Salt and pepper, to taste

BakedPotatoes with

Ham andCheese

50 min6 servings

34

DIRECTIONS:


Add ham and onion to a skillet and cook over medium heat until the onion is golden brown.

Add oil to a baking pan; place potatoes in the pan, and season with salt and pepper.

Cover the potatoes with a layer of onion and ham mixture.

Cover the baking pan with aluminum foil and bake for 25 minutes.

Sprinkle the dish with Parmesan, return to the oven, and cook for 7 to 10 more minutes. Serve hot.

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Fish-and-VegPackets

• 2 grey mullet fillets

• 6 medium-sized potatoes, peeled

• 1/2 yellow onion, sliced into half-moons

• 1 carrot

• 2 oz. frozen green beans

• 1 red bell pepper


• 1/2 lemon, sliced

• Salt, to taste

• Lemon pepper, to taste

• Fresh dill, finely chopped (optional)

1 hr 50 min2 servings

35

DIRECTIONS:


Rinse the grey mullet fillets and pat dry with a paper towel.

Drizzle the fillets with olive oil, sprinkle with salt and lemon pepper on both sides. Massage the fillets to rub the seasoning and oil in.

Chop the potatoes, carrot and bell pepper into finger-sized chunks. Mix the veggies in a bowl, add frozen green beans, season with salt, and mix until thoroughly combined.

Cut 4 large pieces of parchment paper and make double layer packets (you can use heavy-duty aluminum foil to be on the safe side).

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Place 1/2 of the vegetable mixture onto each sheet; sprinkle with dill, if using. Place a fillet on top of each veggie pile, top with a couple lemon slices and onion half-moons.

Seal the packets tightly (if you’re using parchment paper, make envelopes that shut on top to keep all the juices inside), place into a rimmed baking dish and bake in the preheated oven for 40 to 60 minutes. The fish is ready when the veggies are soft and the fish flakes easily with a fork.

Unpack the packets, transfer the fish with the underlying veggie “pillow” to serving plates and serve immediately.

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DIRECTIONS:


Grease a baking dish with butter. Mix vegetables (potatoes, bell pepper, and carrot) and add them to the baking dish. Season with salt.

Place the red snappers on the vegetables.

Combine mayonnaise, milk, garlic, paprika, and chili pepper; mix well, and pour the mixture over the dish.

Bake for about 30 minutes. Serve hot.5

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RoastedRed Snapper

with Potatoes

• 1 oz. butter

• 2 lbs. potatoes, peeled, cut into

chunks

• 1 bell pepper, diced

• 2 red snappers, peeled,

disemboweled

• 3 tbsp. mayonnaise

• 1 carrot, diced

• 1 cup milk

• 1/3 tsp. dried garlic

• 1/3 tbsp. paprika

• Chili pepper, to taste

• Salt, to taste

1 hr4 servings

36

DIRECTIONS:

Rinse the rice in a colander. Cook rice following the directions on the package,remove from heat and let cool slightly. Fluff cooled rice with a fork.


In a large bowl, mix minced pork with cooled rice, chopped onions, and egg. Season with salt and pepper, mix until well combined.

Butter or oil a deep baking dish.

Slice potatoes thinly and arrange in the bottom of the baking dish in layers, seasoning each with salt and pepper.

With wet hands, shape medium-sized meatballs and place on top of the layered potatoes.

Bake in the preheated oven for 40 to 50 minutes. If the meatballs start getting too dry, cover the dish with foil.

If you are using Parmesan, sprinkle it on top 5 minutes before removing the meatballs from the oven.

Serve meatballs hot, with sliced potatoes and your favorite sauce.

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BakedMeatballs

• 2 lb. minced pork

• 1 cup short-grain rice

• 1 medium onion, finely chopped

• 1 large egg

• 5 medium potatoes, scrubbed and peeled

• Salt, to taste


• Butter or vegetable oil, for the baking dish

• Freshly grated Parmesan cheese,

optional

15 min2 servings

37

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DIRECTIONS:

Soak skewers in water.

Rinse chicken in cold running water, dry with paper towels, and cut into small chunks.

Mix all the remaining ingredients in a large bowl, and add chicken chunks to the marinade. Marinate the chicken for at least half an hour.


Thread the chicken pieces onto the skewers.

Pour some water into a glass baking dish so that it covers its bottom completely. Arrange the skewers on the rims of the baking dish and cook for about 25 minutes.

Serve with fresh vegetables.

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Oven-BakedChickenSkewers

• 1 1/2 lbs.chicken fillet

• 3 tbsp. soy sauce

• 1 tbsp. white wine vinegar


• 1 tbsp. mayonnaise


• Salt, optionally

• 4 wooden skewers

1 hr4 servings

38

our own recipes for the whole family

TastyC�kery Special 4151

HotdogBites

43CauliflowerRice

41

Customizable Cake (in a Mug)

47Cranberry

Upside-Down Cake

41Fluffy

Waffles

44

EasyChicken Soup

45

Easiest Seared Tuna

46


Quick Chicken Wraps with Faux Guacamole

48

Creamy Mushroomand Potato Soup

49

Tomato Slices with Garlicky Ricotta Spread

50

Cocoa Cookie Balls

51

Don’t miss the next issue of our

TASTY TALES

DIRECTIONS:

Preheat oven to 350°F/180°C/Gas Mark 4. Grease a 9-in springform pan. Wrap the bottom part of the pan in aluminum foil to prevent the cranberries from leaking.

Add ½ cup butter to a saucepan, let melt over medium heat. Add 1 1/2 cups white sugar, 2 tbsp. water, and cinnamon. Stir to help sugar dissolve. Bring to a simmer and add the cranberries. Stir and turn the saucepan to coat the berries in the sauce, transfer the mixture to the springform pan.

Whisk flour with baking soda and salt to aerate.

• 1/2 cup + 6 tbsp. butter, room temperature

• 2 cups + 1/2 cup white sugar, divided

• 1/2 cup brownsugar

• 2 tbsp. water

• 1 tsp. ground cinnamon

• 12 oz. cranberries (fresh or frozen)

• 1 1/2 cupscake flour

• 1/2 tsp.

baking soda

• 1/2 tsp. salt

• 2 eggs

• 1 tsp. vanillaextract

• 3/4 cup sourcream

1 hour 30 min2 servings

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CranberryUpside-Down

Cake

41

In another bowl, beat the remaining butter with brown sugar and 1/2 cup white sugar using an electric mixer until the mixture is fluffy. Add eggs, one by one, beating thoroughly to help incorporate. Add sour cream and vanilla, mix well. Then add the dry mixture and mix until just combined.

Pour the batter over the cranberry mixture in the springform pan. Bake for 50 minutes or until the cake passes the toothpick test.

Remove from oven; let cool in the pan for about 20 minutes, then flip onto a serving platter.

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DIRECTIONS:

Cut cauliflower head into sizeable florets. If the head’s core is not too firm, you can also chop it up and use.

Depending on the size of your food processor bowl, add cauliflower florets and chunks into it all at once or by portions to fill the bowl only up to 3/4, not more.

Pulse at 1 second intervals until the florets reduce to the size of rice grains or couscous.

Remove the pieces that are too large; transfer cauliflower rice to a container. Add all the unprocessed pieces to the processor and repeat until there are no more large chunks.

Use cauliflower rice raw (add to salads), freeze in a resealable bag for later, or cook in a non-stick skillet.

Add olive oil to the skillet. Add cauliflower rice and season it with salt. Stir to mix in the oil and salt, cover with a lid and cook on low for about 5 minutes or longer to make the cauliflower rice as tender as you like. Serve as a side dish.

• 1 head cauliflower


• Salt, to taste

CauliflowerRice

25 min2 servings

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If you don’t have a food processor, you can shred the florets with a large-hole grater.

DIRECTIONS:

Stick dry pasta into the hotdogs (any way your child likes). You can also cut hotdogs into shorter chunks to stick more pasta into them.

Boil the hotdog-pasta duo according to the directions on the pasta package.

Serve with fave sauce.

• 6 hotdogs

• 12 oz. uncookedspaghetti

HotdogBites15 min

6 servings

2

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43

DIRECTIONS:

In a large bowl, beat eggs with sugar. Beat in melted butter, then milk.

Whisk 1 1/2 cup flour with baking powder to mix and aerate.

Beat the flour into the wet mixture until you get a smooth batter.

Chill the mixture for about 30 minutes.

Preheat a waffle iron.

Pour about 2 tbsp. per 1 waffle. Bake according to your waffle iron directions (mine takes about 7 minutes). If your waffles do not rise well when baked, beat in more flour into the batter to make it thicker.

Serve with confectioner’s sugar, condensed milk, jam, or Nutella.

• 1 cup sugar

• 1 cup milk

• 1 tsp. bakin powder

• 2 cupsall-purpose flour

• 5 oz. butter

• 3 eggs

FluffyWaffles

1 hr4 servings

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44

• 1 bay leaf


• 3 oz. uncooked noodles

• Fresh dill orparsley, small

chopped (optional)

• 1 skinless, boneless chicken breast

• 2 medium onions

• 2 carrots, peeled

1 potato,peeled, cubed

• 5 whole black peppercorns

EasyChicken

Soup1 hr 20 min

12 servings

45

DIRECTIONS:

Carefully rinse the chicken breast under running water and place it into a large pot. Add 3 quarts of water, place over medium-high heat and bring to a boil.

While the water is heating, cut halve 1 onion and 1 carrot (lengthwise) and sear in an ungreased nonstick skillet over medium-high heat until slightly charred.

Once the chicken broth starts boiling, remove the froth with a slotted spoon and discard. Lower the heat to medium-low, add the peppercorns, bay leaf, and seared veggies. Cover with a lid and let simmer for about 30 minutes.

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Meanwhile, small chop the remaining onion and shred the remaining carrot (or slice thinly, if desired).

Heat vegetable oil in a skillet over medium-high heat and sauté the chopped carrot and onions until lightly tender-crisp.

Discard the seared carrot and onion halves, peppercorns, and bay leaf. Add sautéed veggies into the pot, let simmer for about 5 minutes. Add potato cubes and simmer for 5 minutes more. Add dry noodles, stir to prevent sticking to the sides and bottom, cook for 5 minutes.

Serve hot, sprinkled with chopped parsley or dill.

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DIRECTIONS:

Cut tuna steaks in half; season with salt and pepper, and sprinkle with soy sauce and lemon juice. Let marinate for 10 minutes.

Heat a nonstick skillet over medium-high heat. Cook tuna in batches (do not crowd!) for 2 minutes per side.

Serve with pesto sauce, a lush green salad, and baked new potatoes.


• 4 tbp. soy sauce

• Juice of 1/4 lemon

• 4 4-oz. tuna steaks

• 1/2 tsp. salt

EasiestSeared

Tuna20 min

4 servings

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46

Optionally:

• 1/2 banana

• 1 drop vanillaextract

• 2 tbsp. chocolatemilk powder

• 1 tbsp. blueberries, fresh or frozen

• 3 tbsp.all-purpose flour

• 2 tbsp. sugar

• 1/4 tsp. bakingpowder

• 2 tbsp. milk

• 1 egg


CustomizableCake

(in a Mug)10 min

1 servings

47

DIRECTIONS:

Grease a large microwave-safe mug with vegetable oil. (make sure the mug is really large – you’ll get about ¾ cup of batter, and it should not level up to two-thirds of the mug’s height, or it will overflow. Alternatively, if you only have small or medium-sized mugs, complete the mixing process in a bowl, then transfer the batter to mugs).

Add flour, sugar, and baking powder to a mug. Mix to combine.

At this stage, it’s time to pick your option:For a chocolate mugcake, mix in 2 tbsp. chocolate milk powder,For a banana-chocolate mugcake, add ½ cubed banana,For a blueberry mugcake, skip the cocoa, and add vanilla and blueberries.

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Stir in milk, then add egg and stir with a fork.

Nuke on High for 1 minute (your microwave oven may have different settings, so adjust the time to your microwave). Use a toothpick or a skewer if your mug is high to check if the batter has fully cooked in the center and bottom. Make sure you do not overbake it!

Serve with a scoop of vanilla ice cream on top or simply sprinkle your mugcakewith confectioner’s sugar.

• 1 large ripe avocado

• 1/2 + 1/4 medium onion

• 3 medium tomatoes

• 1 clove garlic

• 1 English cucumber

• 1 head iceberg lettuce, rinsed, shredded

• 4 flour tortillas

• 1/2 tsp. smoked paprika

• 2 chicken breasts, skinless, deboned

• 1 tbsp. + 1 tsp. lemon juice, divided


• 1/2 tsp. salt,divided or to taste


• 1/2 tsp. garlic powder

Quick ChickenWraps with

FauxGuacamole

30 min4 servings

48

DIRECTIONS:

Cut chicken into thin strips. Transfer to a bowl, drizzle with 1 tbsp. lemon juice and mix to let it coat every slice.

Heat 1 tbsp. olive oil in a skillet over medium-high heat. Add a small batch of chicken. Cook, stirring, until browned (it may not be completely cooked yet!) and transfer to a separate plate once browned.

Repeat until you have no more chicken. Add more oil if necessary.

Reduce heat to medium-low. Transfer browned chicken into the skillet, cover with a lid and let sit, stirring occasionally, until completely cooked (about 5 minutes).

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Remove from heat, season with black pepper, smoked paprika, garlic powder, and 1/2 tsp. salt; mix to combine.

While chicken is simmering under the lid, prepare the faux guacamole. Halve and pit the avocado, scoop the flesh out and mash it.

Large chop 2 tomatoes.

Puree 1/4 onion, avocado, chopped tomatoes, 1 garlic clove and 1 tsp. lemon juice together until smooth. Taste and season with salt and pepper to taste.

Thinly slice 1/2 onion, 1 remaining tomato, and the cucumber.

Assembling the wraps:

Arrange 1/4 cooked chicken vertically in the center of 1 tortilla. Top with 2 tbsp. faux guacamole, then add shredded iceberg lettuce, tomato and/or cucumber slices, then onion half-moons. Fold the bottom side of the tortilla over the filling, then overlap the left and right sides to make a wrap. Place it in a heated dry grilling pan or a simple nonstick skillet wrapped side down. Heat until grill marks appear (about a minute), flip and grill the other side. Transfer to a plate.

Repeat with all of the tortillas. You can involve all the eaters to make sure everyone adds only the ingredients they would like to have in their wrap + this way, the tortillas will not cool down. Enjoy!

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• 4 cups water

• 1 cup light cream

• 2 tbsp. fresh parsley, finely chopped

(optional)

• 4 tbsp. grated Parmesan (optional)

• 2/3 lb. fresh mushrooms

• 1 1/2 lb. potatoes

• 2 medium onions

• 1 tsp. salt

• 1/2 tsp. freshly ground black pepper

CreamyMushroomand Potato

Soup35 min

4 servings

49

DIRECTIONS:

Peel and large chop the potatoes.

Place potatoes into a large pot; add 4 cups water and cook over medium-high heat until tender (about 20 min).

Meanwhile, slice the mushrooms and finely chop the onions.

Add olive oil to a large frying pan and heat over medium-high heat.

Add onions, cook until translucent.

Add mushrooms and cook, stirring, until the liquid the mushrooms yield evaporates.

Drain the potatoes, keeping about a cup of the boiling water to make blending smoother.

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8 Blend potatoes with mushrooms and a cup of boiling water in the pot using an immersion blender. If you only have a stationary blender, transfer potatoes into a separate bowl and add potatoes and mushrooms to the blender bowl in small batches. Add a little boiling water and blend until smooth. Transfer blended soup into the pot; repeat until you have no more unblended potatoes or mushrooms.

Add 1 cup cream into the pot and place it over medium-high heat.

Add salt and pepper, mix to combine and heat until the first bubbles appear. Do not boil!

Remove from heat, ladle into serving bowls, sprinkle with chopped parsley and Parmesan, if desired. Serve immediately with toasted bread.

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• 2 cloves garlic, minced

• 2 tbsp. Greek yogurt

• 1/2 tsp. salt, or to taste

• Freshly ground black pepper (optional)

• 3 large ripetomatoes, sliced

• 3 oz. ricotta

• 3 oz. Parmesancheese, freshly

grated

Tomato Sliceswith Garlicky

Ricotta Spread15 min

2 to 3 servings

50

DIRECTIONS:

Mash ricotta with minced garlic. Mix in grated Parmesan, taste, and add some salt, if desired.

Arrange sliced tomatoes on serving plates in a single layer. Sprinkle with black pepper, if desired.

Place a teaspoon of the ricotta mixture on top of each tomato slice, flatten.

Garnish with fresh herbs like parsley or basil, if desired. Serve immediately or slightly chilled.

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• 1 1/2 sticks (3/4 cup) butter, softened

• A pinch of kosher salt

• 1/4 cup walnuts, chopped (optional)

• 10 oz. shortbread biscuits, finely

crumbled

• 10 oz. sweetened condensed milk

• 2 tbsp. cocoapowder + more,

for dusting

CocoaCookie Balls

(or any other shapeyour kids fancy)

15 min+1 hr to chill10 servings

51

DIRECTIONS:

In a large bowl, mix cookie crumbles with salt, cocoa powder, and, if using, chopped walnuts. Add softened butter and condensed milk, mix until very well combined.

With wet hands, shape medium-sized balls (or any other shapes your kids fancy), roll in cocoa powder. Arrange cookie balls on a baking sheet, cover with plastic wrap, and let sit in the fridge for 1 hour before serving.

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Start your journey!

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Thank you for your time and attention! Please stay tuned -a new Tasty Tales issue will be ready soon!

We hope you enjoyed these setsof recipes and will give them a try!

Documents

TASTE OF HOME · the spice mix. Slice the chicken breasts 1/2 inch thick, season with the spice mix and salt; drizzle with 1 tbsp. sesame oil and mix well. Heat the remaining tbsp