DeliKitchen

Recipe: - 70 ml of milk - 750 gr chicken breast - 1 onion - 270 g zucchini - Salt - 20 grams of corn starch - 2 eggs ⠀ Grind the zucchini and onions in a blender until puree. Add chicken breast fillet, grind with a blender. Then add 2 eggs, milk, cornstarch to the minced meat, salt and pepper. Stir until smooth and fry on both sides in a little vegetable oil. It is possible without oil, if a good non-stick, but they will not be so juicy)

Fry the defrosted spinach. Add tomatoes. Beat the eggs lightly and in a skillet. Then salt and spices. And at the end, grated cheese. I cook without oil. Nothing sticks :)

For the basics: - 70g corn flour - 35 grams of oatmeal (any brand) - 35 grams of oat bran (ground into flour) - 1 egg - 2 measuring spoons of Fit Parade - 20 grams of coconut oil ⠀ For filling: - 250 gr briquette cottage cheese - 1 egg - zest of 1 lemon - 3 measuring spoons of Fit Parade - 15 grams of cornstarch ⠀ Preparing the base. We mix all the ingredients. Knead the dough, it will turn out in the form of a crumb. We tamp the resulting mass into a silicone mold d-18 cm. We do it as in the video, creating the sides. Cooking the filling. Mix all the ingredients for the filling. Ideally, we punch the filling with a blender. We spread it on the base and send it to the oven preheated to 180 degrees. We put a baking sheet of water in the bottom of the oven so that our cheesecake does not crack. Cooking for 45-55 minutes. Cool the finished cheesecake and remove from the mold. Optionally, you can decorate with any berries ⠀ Bon Appetit

Recipe: For biscuit: - 2 eggs - 35 grams of rice flour - 10 grams of oat flour - 25 ml of classic drinking yoghurt - vanillin on the tip of a knife - I have 1/2 orange zest in this recipe (you can without, you can with lemon) - sweetener (I have Fitparad) Separate the whites from the yolks and beat them until they peak. Mix all the other ingredients separately and carefully add the proteins. Pour the dough into a silicone mold and into the oven for 10-12 minutes at 180 gr. ⠀ For the cream: - 50 grams of Danone thermostatic yogurt - 50 gr sour cream - 100 gr soft cottage cheese Danone 5% - 50 grams of frozen raspberries - 1-2 scoops of fit parade (according to your taste) Punch everything with a blender until smooth. ⠀ We collect dessert. We cut the biscuit cake into squares, taking into account the shape of your cups (the cakes should be smaller from below, they should be wider on top). We spread the cake on the bottom of the glass, grease the cake with cream on top, again the cake and again the cream. Decorate the top with any berry, mint, rosemary, sprinkle with coconut.

Recipe: - minced chicken 350 gr - 2 medium tomatoes - 1 onion - 50 grams of cheese - salt, spices to taste - 2 tbsp sour cream ⠀ Preparation: salt the minced meat and put it on the bottom of the mold, cut the onion in half rings and spread it in the next layer. Then lay out the tomatoes cut into slices. Add sour cream with the next layer and sprinkle with grated cheese. We send it to the oven for 40 minutes at 200 degrees. ⠀ Bon Appetit!

Recipe: - 400 gr of cottage cheese - 40 g of rice flour + for sprinkling - 1 egg - sahzam to taste - blueberries / currants (handful) ⠀ Mix everything, form balls, put the berries inside the groove and cover them with cottage cheese. Dip lightly in flour and fry on a non-stick heat without oil under a lid on both sides for 5-7 minutes _____________________ - What should be the curd: not soft, not grainy. I take 5 kg in buckets from the market. There is practically no whey in it on top, so its top mass is ideal for cheese cakes, as it is dry. In terms of fat content, it is 5%. You can take 0% or more. It doesn't matter. But, for example, briquette cottage cheese is softish. If you have a lot of buckets, then I think it's perfect - Prostokvashino 2%. They have it just hard. - Flour. I always use only rice in cheesecakes, because it is she who gives a delicious crust. Although I have tried different types of flour. - With eggs, everything is clear - any will do! And if earlier I added 1 piece. 200 grams of cottage cheese, now 400 grams! Thanks to this, the cheesecakes are not liquid and keep their shape. - Well, the shape is the most important thing :) Form round large balls from the resulting dough. I take about 60 grams of dough for 1 cheesecake. Place them on a plate. And then lightly roll in flour. Do not try to flatten the cheese pancakes !!!! Immediately after boning in flour, send them to a non-stick skillet without oil. Remember: you should have balls in your pan, not washers! First, the frying pan should be hot and almost immediately we make a small fire and keep it for 5 minutes under the lid. Then we turn them over very carefully so as not to deform. As a result, they will slightly flatten, but not much, remain high and baked :) from the second side, also 5-7 minutes :)

Recipe: For the test: - 2 eggs - 20 ml of natural drinking yoghurt - 25 grams of rice flour - 5 grams of cocoa - 2 measuring spoons of the fit parade ⠀ For filling: - 250 grams of peeled bananas - 100 grams of soft cottage cheese - 150 gr creme chise - 20 grams of corn starch - 3 measuring spoons of the fit parade - 1 egg ⠀ Preheat the oven to 200 degrees. Cooking a biscuit cake: separate the whites from the yolks, mix all the ingredients for the dough, except for the proteins. Beat the whites separately until strong peaks. We introduce proteins into the dough, gently mix with a spatula and put in a silicone mold d - 18cm. We send our biscuit to the oven for 10 minutes. Prepare the filling: mix all the ingredients with a blender. We are preparing a split form d - 16-17 cm (I had a split ring without a bottom). We wrap the form with foil, lay out the biscuit cake so that there are no gaps between the walls of the form and the biscuit. Otherwise, we make the diameter of the ring smaller so that the cake fits snugly at the bottom of the mold. Place the cake on a baking sheet and pour the banana filling onto the biscuit cake. To prevent the cheesecake from sticking, ideally grease the sides of the mold with a little oil. Be sure to install a second baking sheet with water from the bottom into the oven. We bake the cheesecake for the first 10 minutes at t - 200 degrees. Then we reduce the temperature to 160-170 and bake for another 50-60 minutes. ⠀ Bon Appetit!

Recipe for newbies: - 40 grams of cornstarch - 450 gr of cottage cheese - 4 eggs - 100 ml of milk - sahzam - 100 grams of berries / or 15 grams of cocoa ⠀ Mix cottage cheese, yolks, sahzam, starch, milk with a blender. Beat the whites until peaks and stir in the curd mass. Pour the mass into a mold. Top with banana / berry slices. Send to the oven for an hour 180 gr. Check readiness with a toothpick. It is better to cool the casserole a little, otherwise it may fall apart. SECRETS !!! - Cottage cheese. Any of the briquettes. I think you can even be soft. But do not take too grainy, otherwise it will not be uniform; - Starch. I am using corn. I didn’t try another, but the girls baked with potatoes and they say it’s good. Replacing it with corn flour is NOT a trick that starch makes it airy; - Sakhzam. Always to your liking. Here are 12 grams of fitparada. Try it yourself; - Milk. Anything, but I have 1.5%. - Filling. Absolutely any berries, cocoa, banana .. With strawberries it can be more moist. Ideal for me - currants; - Dough. It is very important to beat the dough well with the BLENDER before introducing the proteins. And then beat the whites well to the peaks with a MIXER and CAREFULLY mix them into the dough; - The form. I only bake in a silicone mold, with high edges and d - no more than 16 cm. The trick is that the casserole rises very much. After turning off the oven, it should stand there for about 30 minutes. It will settle by 1/3 of the total volume, but it will remain high enough, as you can see in the cutaway in the photo. In no case, do not immediately take it out of the mold, because because of the starch and the souffle consistency, it will simply fall apart! The girls cooked in multicooker, they say everything worked out. Not very good in glass molds, as well as in Teflon ones. She sticks

Recipe: - 200ml coconut milk - 1 tbsp. chia seed - 50g raspberries - 15g gelatin - 30ml water - sah deputy to taste ⠀ Pour gelatin with water, put on low heat until completely dissolved. DO NOT BOIL! Punch raspberries with a blender, mix coconut milk separately with chia. Add 2/3 of the gelatin mixture to the milk, add 1/3 of the mixture to the raspberries. Put the coconut milk on low heat until the gelatin dissolves, then pour it into the bowls and send it for 10 minutes in the freezer until it solidifies. Similarly, dissolve gelatin in raspberries over low heat. As soon as the first layer in the refrigerator hardens, distribute the raspberries on top of the dessert and also send them to harden. To speed up the process, send dessert to the freezer. ⠀ Bon Appetit

It's hard to call it even a recipe, but it turned out delicious! Simply stewed vegetables is boring! But with the addition of ingredients, it's very good! ⠀ What we need: ⠀ - packaging of ready-made vegetable mixture - shrimps - 1 onion - 2-3 tbsp. apple cider vinegar - oil for frying - salt ⠀ Boil the shrimp (although you can probably skip this step). In a small amount of oil, fry the onion, cut into strips. Add vegetables to the onion, fry for 5 minutes, add shrimp, vinegar, salt and fry for another minute! ⠀ Have you prepared?

Recipe: You can purchase: - green buckwheat flour - psyllium - soda, salt And compose the proportions. You can form buns, or bake them as bread. I sprinkled the rolls with sesame seeds and put them in the oven for 1 hour at 180 g. On top, they turned out very crispy, and soft inside , Then we prepare sandwiches or just enjoy the RIGHT BREAD with your favorite food.

You can change berries, nuts. It will be delicious! ⠀ Recipe: Per form d=16 cm ⠀ For the base: - 80 g of dates - 80 g cashews ⠀ For the main layer: - 200 g of cottage cheese from a briquette (or soft) - 140 g of banana - 80 g sour cream 10% - 100 ml of milk 1.5% - 10 g gelatin - 60 g of currant - 10 g fit parad ⠀ Dates pour boiling water until soft. We grind the cashews in a blender to a crumb, add the peeled dates. Grind the filling to a homogeneous consistency. We put the base in a metal ring, after laying it with an acetate tape, and wrapping the ring with food wrap, so that the cake is easier to remove from the mold. Remove to the freezer for 40 minutes. Preparing the main layer. Fill the gelatin with milk until it swells. Then put on the stove on a slow fire and completely dissolve. Blender, we punch cottage cheese, banana, sour cream, currant, fit parad and add milk with gelatin. We punch everything to a homogeneous consistency.⠀ Pour the main layer on the nut base and put it back in the freezer until the cake is stabilized. ⠀ The cake is ready! Bon Appetit!