Eggplant cutlets



300 g (1 can) of tomatoes;
2 tablespoons (30 ml) olive oil;
1 clove of garlic;
1 teaspoon of oregano
2 medium eggplants;
30 g (¼ cup) parmesan cheese;
2 balls of mozzarella;
120 ml (½ cup) of milk;
2 eggs;
1 teaspoon of dry basil;


In a medium skillet, heat the olive oil and add 1 crushed garlic clove. Pour canned tomatoes and cook the sauce for 10 minutes.
Cut the aubergines into slices and microwave them for 5-7 minutes on high power, let cool.
Place a tablespoon of sauce on an eggplant, add a slice of mozzarella, parmesan and dried basil. Cover with another slice of eggplant.
Pass the aubergines in the flour, dip them in the egg, then cover them with breadcrumbs. Repeat the egg and breadcrumb coating one more time.
Fry eggplants in preheated oil for 4-5 minutes, until golden brown. Serve right away.


Cheese bread in the pan


-200 g of hard cheese
-2 eggs
-2 tablespoons of flour
-2 tablespoons of sour cream
-30 g of butter


1. 1. Grate the cheese on a nice grater.

2. In a bowl, mix the grated cheese, eggs, flour, sour cream and salt.

3. melt the butter in a pan over low heat.

4. Pour the cheese mixture into the pan and spread evenly.

5. Cover the pan and cook the cheese bread over low heat for 10 minutes.

6. Uncover the pan and cook for another 5 minutes until cheese bread is golden brown.

7. Serve the cheese bread warm. Enjoy!


Cheesecake bites

Cheesecake bites


200 g biscuit
100g melted butter
5 eggs
700g fresh cheese
100g (1/2 cup) sugar
150g melted chocolate
2 tablespoons vegetable oil
40 g (1/3 cup) hazelnut seeds


In a bowl, combine the crushed cookies and melted butter, transfer to the pan and press down.
In another bowl, mix the cream cheese with the eggs and sugar.
Pour over the pressed cookies. Bake at a hundred and sixty°C (320°F) for 45 mins.
Cut into squares and dip in the mixture of melted chocolate and hazelnut seeds.
Freeze for 15 minutes.





-1/2 cup fowl broth

-2 tablespoons olive oil

-1 small onion, diced

-three cloves garlic, minced

-1 teaspoon dried oregano

-1/2 teaspoon dried thyme

-half of teaspoon floor cumin

-1/4 teaspoon smoked paprika

-1/four teaspoon floor coriander

-2 bay leaves

-half teaspoon salt

-1/4 teaspoon freshly floor black pepper

-1 pound boneless, skinless chicken breasts, reduce into 1-inch cubes

-1/2 cup heavy cream

-1/four cup freshly grated Parmesan cheese

-1/4 cup chopped fresh parsley, for garnish


1. warmness the olive oil in a big skillet over medium warmth. upload the onion and cook dinner until softened, approximately 5 mins.

2. add the garlic, oregano, thyme, cumin, paprika, coriander, bay leaves, salt, and pepper. Stir to combine and cook for a further 1 minute.

3. add the bird and cook dinner till gently browned





2 lb cubed beef
1 tablespoon of oil
2 crushed garlic cloves
1 diced onion
2 diced carrots
2 potatoes cut into squares
1 coriander leaf
Half a cup of white wine
1 tablespoon vinegar
1 green bell pepper, diced
A quarter cup of tomato paste
Salt and pepper


In a frying pan, heat the oil and fry the meat until golden brown.
Add the onion, pepper, garlic, and fry for about 5 minutes.
When the onion is caramelized, add the potatoes, carrots, fry for another 5 minutes, then add the wine, vinegar, tomato paste, coriander, salt and pepper to taste.
Then we cover and let cook over low heat for about 40 minutes to 1 hour until the meat is soft.
Ready you can accompany with white rice or whatever you prefer


Orange cake with chocolate chips

Orange cake with chocolate chips 😋


For the mass:
2 eggs
140g of sugar
100g butter
120ml yogurt
10g of flour
Orange juice
Orange zest
80g baking powder
chocolate chips
For the syrup:
80ml orange juice
50g of sugar
orange slices


1. In a bowl, mix the broth, sugar, and baking powder.
2. In another bowl, beat the eggs and add yogurt and orange juice. Add the butter and sift into the flour mixture. Beat the mixture and add the chocolate chips.
3. Pour the mixture into a mold and bake at 360°F/180°C for 40 minutes.
4. In a saucepan, cook the syrup from the orange juice and sugar.
5. Use a toothpick to poke holes in the cake, then pour the syrup over it. Arrange the caramelized oranges on top.


Vanilla cake

Vanilla cake 🥮


* 3 tablespoons of butter. (100 grams).
* 1 cup of sugar (200 grams)
* 2 to 3 eggs.
* Vanilla to taste.
* 2 cups of all-purpose wheat flour. (250 grams).
* 2 tsp of baking powder.
* 1 cup of milk. (250ml)


Beautiful hearts the texture of this cake is in the shake, the first thing is to beat the butter with the sugar until creamy for approximately 8 minutes.
They integrate well and then place the eggs, one by one and the vanilla to taste.
They continue with the previously sifted wheat flour (passed 2 times through a strainer) so that they fluff up well, and you add more or less in 3 parts alternating with the milk to gently integrate without beating so much so as not to activate the gluten and therefore don’t weigh down your cake.
Ready, go to the greased and floured mold.
And it takes to the preheated oven minimum 10 minutes before. The temperature from one hundred seventy to 180 ranges.
And bake 25 to 30 minutes depending until it’s ready. 👩🏻‍🍳💖


fake condensed milk

Ingredients: 🍩🍩🥮

2 and 1/2 cups of powdered milk.
1/2 cup demerara sugar.
1/2 cup of hot water (no need to boil).
2 drops of vanilla essence.


2 large eggs.
1/2 cup of sugar.
3 tablespoons melted butter (or coconut oil).
1/2 cup of milk (whole or vegetable).
1 cup oat flour.
3 tablespoons of cocoa powder.
1/2 tablespoon of vanilla essence.
1 tablespoon of baking powder.
brigadeiro milk sweet:
1 fake condensed milk recipe
1 tablespoon butter
3 tablespoons of unsweetened dulce de leche


200 grams of dark chocolate.
1/2 box of milk cream.

Preparation mode:

Beat the eggs with the brown sugar, the coconut oil and the vanilla essence until foamy, then add the milk and stir well, finally add the sifted dry leaves, leaving the baking powder at the end, mix well, grease a mold to bread with butter and cocoa powder, pour this dough into a round shape of 18 cm. and bake in a preheated oven heated to 180 degrees for 30-35 minutes.

brigadeiro milk sweet:

Stir everything on low heat for about 10 minutes until it comes off the bottom of the pan, wait for it to cool.
Melt the chocolate in the microwave and add the cream, stir well and reserve.


Cut the cake into three equal parts and fill with the dulce de leche. Pass the ganache around the sides and on top of the cake and leave it in the fridge for 30 minutes.



Velvet 😋


125 gr. of Nantequilla
275 gr. of sugar
2 eggs
280 gr. of pastry flour (or sifted common flour).
15 gr. Cocoa powder
1 cdta. baking powder
1 cdta. sodium bicarbonate
¼ cdta. of salt
240 gr. Of milk serum (or milk cream, but not the one used in desserts)
2 tbsp. of red dye
1 cdta. of white vinegar
1 cdta. vanilla extract

Preparation mode:

1 – Preheat the oven to 170 ºC.
2 – Shake and reserve in a bowl the flour, cocoa powder, baking powder, bicarbonate and salt.
3 – Mix milk or milk cream (but not the pastry), with the red dye, vanilla extract, vinegar and reserve.
4 – Beat the butter with the sugar until it has bleached and get a spongy mixture.
5 – Add the eggs, one by one (do not add the next until the previous one is fully incorporated). Continue beating 1 minute after each egg.
6 – Add to this mixture the dry ingredients that we had reserved in three times and the liquids twice, starting and ending with the dry ones.
7 – The mixture is taken to the previously greased mold.
8 – Bake for 25-30 minutes, or until inserting a stick is clean.
9 – Let the molds cool on a grid for about 15 minutes.
10 – After this time, take out the mold cake and let it cool for at least 45 minutes.
11 – When it is totally cold, wrap on film paper and let it stand in the fridge during the night.
12 – The next day, the flavor and texture of the cake will be more settled.
13 – They can also present them in individual molds, using circular cutters and filled with a cream cheese fhosting.
14 – For Frosting, bat 50 gr. of butter at room temperature with 300 gr. of icing sugar until they are well combined. Then add 125 gr. of cold cream cheese and hit until you see less see less





1 1/2 package of crushed Maria biscuits
1 bar of butter
1 package of cream cheese
5 eggs
1 milkmaid
1 Teaspoon vanilla extract
1/2 cup heavy cream


In a bowl, place the Marías cookies with the stick of butter and mix until they form a smooth paste. Place it in your pie pan and spread it around with your fingers until the bottom and edges of the pie pan are completely covered.

In the same container where you created the base (it can be another if you prefer), place the cream cheese, the eggs, the milkmaid, the vanilla and the cream and mix with the mixer until everything is integrated.

Empty over the cookie base and place the container in the oven at 180º for approximately 45 minutes. as soon as the time has elapsed, get rid of from the oven, watch for it to calm down a chunk and serve.