One of our favorite appetizers made by @ronis_recipes! Salmon Ceviche INGREDIENTS ½ pound/200 grams fresh skinless salmon filet, cut into tiny cubes 1 avocado, cut into tiny cubes 1 teaspoon green chili pepper, chopped 1 tablespoon cilantro, chopped 1 tablespoon red onion, chopped 1 tablespoon sesame oil Topping: Lemon zest 1 tablespoon lemon juice A pinch of coarse salt 1. Mix everything in a bowl, except for the avocado, then add it and mix again. 2. Arrange the ceviche in a ring and add lemon zest. 3. Remove the ring and add the lemon juice and salt. 👉🏼 And don't forget to hit FOLLOW for more delicious recipes! #salmon #salmonceviche #ceviche #salmonrecipe #app #appetizer #fish #fishrecipe #cevicherecipe #appetizerrecipe #easyrecipe #cookingvideo #homemade #homecooking

SUPER EASY Middle Eastern Stuffed Onions for dinner! 🤪 @ronis_recipes #stuffedonions #stuffedvegetables #middleeasternfood #stuffed #veganrecipes #vegandinner #veganmeal #homecookedmeal #dinneridea #recipes #homemade #onions #fastdinner #easymealprep #easymealidea #fastmealprep #fastmeal

Sweet little stuffed onion candies with rice and beef by @adimarom5 6–8 servings | 3 hours 2.5 pounds/1.1 kilograms sweet onions Filling: 2 medium onions, finely chopped 2 medium carrots, grated 3 garlic cloves, crushed 1 pound/450 grams ground beef or lamb 1 cup jasmine rice, rinsed and drained ¼ cup pomegranate molasses ½ cup fresh mint, finely chopped Juice of ½ lemon 2 tablespoons tomato paste ⅓ cup pine nuts 1 ½ teaspoon salt, or to taste Sauce: 2 ½ cups/600 milliliters reserved onion cooking water 2 tablespoons tomato paste ¼ cup pomegranate molasses 2 tablespoons date syrup 2 teaspoon salt Preheat the oven to 355°F (180°C). Peel the onions and make a vertical slit from top to bottom, cutting to the center without halving them. Place the onions in a large pot, cover with water, add a generous pinch of salt, and bring to a boil. Cook for about 20 minutes, until the onions are tender but not falling apart. Transfer the onions to a bowl of ice water to cool, reserving the cooking water for the sauce. In a large skillet over medium heat, warm 2 tablespoons of olive oil. Add the chopped onions and cook until golden, about 8 minutes. Stir in the grated carrots and garlic, cooking for another 3 minutes. Add the ground meat, breaking it apart with a spoon, and cook until browned, about 5 minutes. Stir in the pomegranate molasses, tomato paste, chopped mint, jasmine rice, lemon juice, pine nuts, and salt. Cook for another 3–4 minutes, until the mixture is well combined and the liquid has mostly evaporated. Remove from heat and let cool slightly. Drain the onions and carefully separate them into individual layers. Take a heaping tablespoon of filling and place it at the base of each onion layer, then roll tightly to enclose the filling. Arrange the stuffed onions snugly in a wide, shallow Dutch oven or baking dish, seam-side down, packing them closely to prevent unrolling during cooking. In a medium saucepan, whisk together the tomato paste, pomegranate molasses, date syrup, and salt. Add the reserved onion cooking water and bring to a gentle boil. Pour the hot sauce over the stuffed onions, ensuring they are mostly submerged. Cover the dish with a layer of parchment paper, then seal tightly with aluminum foil. Transfer the dish to the oven and bake for 2 hours. Remove the foil and parchment, baste the onions with the sauce, and return to the oven uncovered for an additional 20 minutes, until the onions are deeply caramelized and the sauce has thickened. Let the stuffed onions cool for 10 minutes before serving. Arrange on a platter, drizzle with the reduced sauce, and garnish with extra mint or pine nuts, if desired. These stuffed onions are even better the next day — reheat gently in the oven with a splash of water to loosen the sauce. #stuffedonions #stuffedvegetables #stuffedrecipes #healthyhomemaderecipes #foodobsession #comfortfoodrecipes #groundbeefrecipes #dinnerideas #iftarrecipes #middleeasternfood

Moroccan Spicy Fish Patties with Fava Beans by @razmory 4-6 servings | 45 minutes Patties: 10.5 ounces/300 grams fresh skinless sea bass 17.5 ounces/500 grams fresh skinless tilapia ½ large onion, chopped 2-3 garlic cloves, minced 1 cup fresh cilantro, no stems ½ cup breadcrumbs 1 tablespoon olive oil 1 teaspoon cumin 1 teaspoon paprika 1 teaspoon salt Sauce: ½ - ¾ cup milliliters olive oil 1 red bell pepper, thinly sliced 12 garlic cloves, smashed 3-4 dried paprika peppers 2 red hot chili peppers (to taste), sliced 1 tablespoon sweet harissa in oil 2 tablespoons sweet paprika 1 tablespoon cumin 1 flat tablespoon salt 3 cups/720 milliliters water 1 cup/150 grams frozen fava beans, thawed 1 cup fresh cilantro (no stems), chopped Start by blending the seabass, tilapia, onion, garlic, and cilantro in a food processor until the mixture is smooth. Add the breadcrumbs, olive oil, cumin, paprika, and salt. Knead the mixture by hand until it firms up and holds together. Set aside. Heat a large pot over medium heat and add the olive oil. Once hot, add the sliced bell pepper, hot peppers, and dried paprika peppers. Cook, stirring occasionally, until the peppers soften, about 5 minutes. Add the garlic and cook for another minute, being careful not to burn it. Stir in the harissa, sweet paprika, cumin, and salt. Mix well to release the spices' flavors, then pour in 2 cups of water and bring to a simmer. Let the sauce cook uncovered for about 10 minutes to deepen the flavors. Carefully form the fish mixture into patties, and gently place them into the simmering sauce. Add the fava beans and the remaining cup of water. Simmer for about 20 minutes, stirring occasionally. In the final 2 minutes of cooking, add the bunch of cilantro and stir it gently into the sauce. Serve hot, with fresh challah or couscous on the side. #fishrecipes #fishpatties #seafoodrecipes #moroccanrecipes #middleeasternrecipes #shabbatrecipes #healthyhomemaderecipes #foodobsession #quickcookingrecipes #comfortfoodrecipes #dinnerideas

Chocolate strawberry hamantaschen with marzipan filling by @adikosh_123 40 cookies | 3 hours Dough: 2 ¾ cups/390 grams all-purpose flour 1 cup/250 grams unsalted butter, cubed and chilled ⅔ cup/80 grams almond flour 1 ¼ cups/160 grams powdered sugar 3 large egg yolks 3 ½ tablespoons/50 milliliters heavy cream 1 teaspoon pure vanilla extract Pinch of fine sea salt Filling: 2 ½ cups/600 grams marzipan 2 tablespoons/30 milliliters rose water Toppings: 3 cups/500 grams ruby chocolate, melted ½ cup freeze-dried strawberries 2 tablespoons powdered sugar, for dusting In a stand mixer fitted with the paddle attachment, combine the flour, butter, and almond flour. Mix on low speed until the mixture resembles coarse crumbs. Add the powdered sugar, vanilla extract, salt, and egg yolks. Continue mixing while slowly pouring in the heavy cream, until the dough comes together. Shape the dough into a disk, wrap tightly in plastic wrap, and chill for at least 2 hours, or up to overnight. In the clean bowl of a stand mixer, beat the marzipan and rose water with the paddle attachment until smooth and pliable. Roll the marzipan into small balls, about ½ ounce (15 grams) each. Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper. On a lightly floured surface, roll out the chilled dough to about ⅛ inch (3 mm) thick. Use a 3-inch (7.5 cm) cookie cutter to cut out rounds. Place a marzipan ball in the center of each dough circle, flattening the marzipan slightly. Fold the dough edges up to form a triangle, pinching firmly at the corners to seal. Arrange the cookies on the prepared baking sheets, spacing them 1 inch (2.5 cm) apart. Bake for 15–20 minutes, until the cookies are lightly golden. Let cool completely on wire racks. Dip the top of each cooled cookie into the melted ruby chocolate, letting the excess drip off. Place on a wire rack to set. While the chocolate is still wet, sprinkle with freeze-dried berries. Let the chocolate harden completely. Dust with powdered sugar before serving. Store in an airtight container at room temperature for up to 5 days. #strawberrycookies #marzipancookies #hamantaschenrecipes #purim #strawberryrecipes #marzipanrecipes #delicioussnacksrecipes #foodobsession #cafefood #chocolatecookies

Roasted cauliflower salad with tahini dressing and crushed tomatoes by @adikosh_123 2-4 servings | 40 minutes 1 medium head cauliflower (about 2 lbs / 900g) 1 teaspoon salt, or more to taste ½ teaspoon ground black pepper ½ teaspoon crushed red chili flakes 3 tablespoons olive oil, plus more for drizzling ¼ cup chopped parsley 1 cup crushed tomatoes, seasoned with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper ½ cup tahini dressing ¼ cup toasted pine nuts, optional Preheat the oven to 410°F (210°C) with convection mode on. Cut the cauliflower into florets, rinse, and soak in a bowl of water for a few minutes. Drain and pat dry. Toss the cauliflower with olive oil, salt, black pepper, and chili flakes. Spread on a baking sheet and roast until golden brown, about 25 to 30 minutes. In a bowl, mix ½ cup raw tahini with ¾ cup cold water, ½ medium juiced lemon, and ½ teaspoon salt. Spread a generous layer of tahini dressing on a serving plate. Arrange the roasted cauliflower on top, then spoon over the seasoned crushed tomatoes. Drizzle with more tahini and a bit of olive oil. Sprinkle with chopped parsley and, if using, toasted pine nuts. Finish with a pinch of coarse salt to taste. Serve warm or at room temperature. #cauliflowersalad #roastedcauliflower #cauliflowerrecipes #saladrecipes #springrecipesg #vegetablesides #vegansalads #vegansides

Totally addictive chocolate hamantaschen by @omer_yaskil About 30 cookies | 1.5 hours Roasted hazelnuts, crushed Dough: 10½ tablespoons/150 grams cold unsalted butter, cut into cubes ⅔ cup/80 grams powdered sugar 2 cups/250 grams all-purpose flour ¼ cup/30 grams unsweetened cacao powder 1 large egg, plus 1 egg yolk 1 pinch kosher salt 1 tablespoon/15 milliliters heavy whipping cream, if needed Filling: ½ cup/120 grams hazelnut spread (such as Mövenpick or Nutella) ½ cup/120 grams Nutella 5 Kinder chocolate bars, each cut into six small pieces In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, powdered sugar, flour, cocoa powder, and salt. Mix on low speed until the mixture resembles fine crumbs. Add the egg and yolk, and mix just until the dough comes together. If the dough is too dry, add the heavy cream, one teaspoon at a time. Reserve the egg white for later. Shape the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. Meanwhile, preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. On a lightly floured surface, roll the dough to about ¼ inch (½ cm) thick. Using a 2½-inch (6 cm) round cutter, cut out circles of dough. Gather and re-roll scraps as needed. Place 1 teaspoon of hazelnut spread and 1 teaspoon of Nutella in the center of each round. Top with a piece of Kinder chocolate. Lightly brush the edges of the dough with the reserved egg white. Fold the dough into a triangle, pinching the corners together to seal. Arrange the cookies on the prepared baking sheet and freeze for 1 hour. (This step is optional but helps maintain the shape and keeps the filling gooey after baking.) Bake for 8 to 10 minutes, until the edges are set. Let cool completely on a wire rack. Drizzle with additional hazelnut spread and sprinkle with chopped hazelnuts before serving. #chocolatehamantaschen #hamantaschen #purim #jewishrecipes #jewishholidays #chocolaterecipes #chocolatecookies

Gluten free hamantaschen with dark chocolate filling (no eggs) by @sara.halperin 12 cookies | 1 hour 30 minutes Dough: 1 cup/96 grams almond flour ¾ cup/75 grams oat flour 1 tablespoon/8 grams coconut flour (for crispiness) ¼ teaspoon baking soda 2 tablespoons honey 3 tablespoons/42 grams coconut oil (or oil of choice) 2 tablespoons/30 milliliters milk or water ½ teaspoon vinegar ½ teaspoon vanilla extract Filling: 3.5 ounces/100 grams dark chocolate, chopped 2 tablespoons nut butter 1 teaspoon coconut oil 1 tablespoon cacao powder 2 tablespoons milk (only if needed to thin out the mixture) Toppings: Chocolate, melted Roasted and salted almond, crushed In a mixing bowl, whisk together the almond flour, oat flour, coconut flour, and baking soda. Add the honey, coconut oil, milk, vinegar, and vanilla extract. Stir until a smooth dough forms. If the dough is too dry, add a small splash of milk or water. If it’s too wet, sprinkle in a little extra oat flour. Wrap the dough in plastic wrap and refrigerate for at least 1 hour. (Shortcut: Roll the dough between two sheets of parchment paper and freeze for 10 minutes before cutting.) In a heatproof bowl, melt the dark chocolate with the nut butter and coconut oil. Stir until smooth. Mix in the cocoa powder. If the filling is too thick, add milk, 1 teaspoon at a time, until creamy. Preheat the oven to 340°F (170°C). Line a baking sheet with parchment paper. Roll out the chilled dough between two sheets of parchment paper to about ¼ inch (½ cm) thick. Use a round cookie cutter or glass (about 2½ inches / 6 cm in diameter) to cut circles. Place 1 teaspoon of filling in the center of each circle. Pinch three corners together to form a triangle, leaving some filling exposed. Transfer to the prepared baking sheet and bake for 10–12 minutes, until the edges turn golden. Let the cookies cool completely on the tray—they will firm up as they cool, then drizzle with chocolate and sprinkle the crushed almonds. Keep in an airtight container at room temperature for up to a week. Enjoy! 😋 #glutenfreecookies#glutenfreerecipes #glutenfreehamantaschen #hamantaschenrecipes #purimrecipes

Beef moussaka with eggplant and sweet potato by @razmory 1.5 pounds/2 medium eggplants, peeled and sliced into ¼-inch rounds 1 medium sweet potato, peeled and thinly sliced 1 cup fresh parsley, chopped 1 cup frying oil Patties: 1 large onion, finely chopped 1.1 pounds/500 grams ground beef 1 large egg 1 cup parsley, chopped 1 tablespoon sweet paprika 1 teaspoon cumin 1 teaspoon salt 1 teaspoon baharat spice mix (or a blend of cinnamon, allspice, and nutmeg) ½ teaspoon ground black pepper ¾ cup breadcrumbs Coating: 2 large eggs 1 tablespoon tomato paste ¼ cup water 1 cup/140 grams all-purpose flour 1 teaspoon salt Sauce: ¼ cup olive oil 1 large onion, finely chopped 2 tablespoons sweet paprika 1 teaspoon cumin 1 teaspoon salt 2 tablespoons concentrated tomato paste 14 ounces/400 grams crushed tomatoes 1½ to 2½ cups water Sprinkle the eggplant slices with salt and let them rest on a wire rack or in a colander for 20–30 minutes to draw out excess moisture. Pat dry with paper towels. Meanwhile, slice the sweet potato into thin rounds and set aside. In a large bowl, combine the ground beef, onion, egg, parsley, paprika, cumin, salt, baharat, black pepper, and breadcrumbs. Mix with your hands until fully combined and the mixture holds together. Take one eggplant slice and place a small patty of the meat mixture on top, pressing it into an even layer. Add a slice of sweet potato, then a little more meat mixture to help seal the top layer. Finish with another eggplant slice, pressing gently to form a compact stack. Repeat with the remaining ingredients. In one bowl, whisk the eggs with the tomato paste and water until smooth. In another bowl, combine the flour and salt. Dip each moussaka stack into the flour, shaking off excess, then into the egg mixture. In a large skillet, heat the oil over medium-high heat. Fry the stacks in batches, cooking for about 1 minute per side, or until golden brown. Transfer to a wire rack or paper towel-lined plate to drain. In a wide, heavy-bottomed pot, heat the olive oil over medium heat. Add the onion and sauté until golden and soft, about 5 minutes. Stir in the paprika, cumin, and salt, toasting the spices for about 30 seconds. Add the tomato paste and crushed tomatoes, stirring to combine. Pour in 1½ cups of water (add more if you prefer a thinner sauce) and bring to a gentle boil. Nestle the fried moussaka stacks into the sauce, making sure they’re partially submerged. Cover the pot, reduce the heat to low, and simmer for 40 minutes. Check occasionally to ensure the sauce doesn’t dry out, adding more water if needed. Carefully transfer the moussaka stacks to a serving platter. Spoon over some of the sauce and sprinkle generously with chopped parsley. Serve hot, either on its own or over rice or couscous. #moussaka #greekrecipes #greekdinner #mediterraneanrecipes #beefrecipes #greekfood

Vanilla cream puffs by @adikosh_123 Puffs (20 pieces): ½ cup/125 milliliters water ½ cup/125 milliliters whole milk ½ cup/115 grams unsalted butter 2 teaspoons sugar 1 teaspoon salt 1 cup/140 grams all-purpose flour 3 to 4 large eggs Filling: 1 cup/240 milliliters heavy whipping cream 1 cup/240 milliliters whole milk 3.4 ounces/100 grams instant vanilla pudding 4 tablespoons sugar Powdered sugar, for dusting Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper. In a medium saucepan, combine the water, milk, butter, sugar, and salt. Bring to a gentle boil over medium heat. As soon as the mixture boils, reduce the heat to low, add the flour all at once, and stir vigorously with a wooden spoon. Keep stirring until the dough pulls away from the sides of the pan and forms a smooth ball, about 2 minutes. Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl if using a hand mixer). Beat on low speed for a few minutes to cool the dough slightly. With the mixer on low, add the eggs one at a time, beating well after each addition. The dough will look curdled at first, but keep mixing — it will come together. After adding three eggs, check the dough’s texture. It should be smooth, shiny, and elastic. If you pinch a bit between your fingers, it should stretch without breaking. If needed, lightly beat the fourth egg and add it gradually until the dough reaches this consistency. Transfer the dough to a piping bag fitted with a large star tip (or plain tip). Pipe 1.5-inch (4 cm) circles onto the prepared baking sheet, leaving about 2 inches between each puff to allow for expansion. Bake for 30–40 minutes, until the puffs are golden brown and crisp. Do not open the oven during the first 30 minutes, as this can cause the puffs to collapse. Once baked, transfer to a wire rack to cool completely. In a mixing bowl, combine the heavy cream, milk, pudding mix, and sugar. Using a hand or stand mixer fitted with the whisk attachment, beat until stiff peaks form. Once the puffs have cooled, use a small knife or piping tip to make a small hole in the bottom of each puff. Fill a piping bag with the whipped cream mixture and pipe into each puff until full. Dust the filled puffs with powdered sugar and chill in the refrigerator for at least 30 minutes before serving. Tip: Cream puffs are best enjoyed the day they’re made, but you can store them in an airtight container in the fridge for up to 2 days. #creampuffs #bistrofood #delicioussnacksrecipes #foodobsession #comfortfoodrecipes #creampuffpastry #sweetpastries

Classic stuffed bell peppers with rice and beef by @opalester_oren 9 red bell peppers, tops and seeds removed Filling: 3 cups/600 grams round or jasmine rice 3 large tomatoes, blended into a smooth purée 2 to 4 celery leaves, finely chopped 1.1 pounds/500 grams ground beef 1 tablespoon paprika 1 teaspoon black pepper 1 tablespoon kosher salt 1 tablespoon tomato paste Juice of half a lemon Sauce: 5 large tomatoes, blended 2 tablespoons tomato paste 1 tablespoon date syrup 1 tablespoon pomegranate molasses Juice of 1 lemon Salt, black pepper, and paprika, to taste Water, enough to fill the pot halfway up the peppers In a large bowl, combine the rice, tomato purée, celery leaves, ground beef, paprika, black pepper, salt, tomato paste, and lemon juice. Mix until fully incorporated. Spoon the filling into each hollowed-out pepper, packing gently but not too tightly to allow the rice to expand as it cooks. Arrange the stuffed peppers upright in a wide, deep pot. In a separate bowl, whisk together the blended tomatoes, tomato paste, date syrup, pomegranate molasses, lemon juice, salt, pepper, and paprika. Pour the sauce over and around the peppers, adding enough water to fill the pot halfway up the sides of the peppers. Bring the pot to a gentle simmer over medium heat and cook for about 25 minutes. Meanwhile, preheat the oven to 350°F (180°C). Cover the pot with parchment paper, then tightly seal with a lid or foil. Transfer to the oven and bake for 1 hour and 20 minutes. Remove the cover and baste the peppers with the sauce. Return to the oven, uncovered, for an additional 10 minutes to allow the tops to caramelize slightly. Let cool for a few minutes before serving. Tip: These peppers taste even better the next day as the flavors deepen, so don’t hesitate to make a batch ahead of time. #stuffedpeppers #weekendmeals #shabbatrecipes #beefrecipes #comfortfoodrecipes #groundbeefrecipes #dinnerideas

Super moist cruffins filled with caramel pastry cream by @adimarom5 12 cruffins | 3 hours (plus optional overnight rise) 10½ tablespoons/150 grams unsalted butter, softened ½ cup/100 grams granulated sugar Toasted almonds, chopped Dough: 4 cups/500 grams all-purpose flour ½ cup/100 grams granulated sugar 1 large egg 1 ounce/25 grams fresh yeast (or 8 grams dry yeast, about 1 tablespoon) 1 cup/250 milliliters whole milk 100 grams unsalted butter, softened ⅔ tablespoon/7 grams salt Filling: 2 cups/500 milliliters whole milk ½ cup/100 grams granulated sugar 1 vanilla bean or 1 teaspoon vanilla extract 4 large egg yolks ¼ cup/50 grams cornstarch 7 tablespoons/100 grams unsalted butter ¾ cup/150 grams caramel sauce (store-bought or homemade) A pinch of salt In a medium saucepan, heat the whole milk over medium heat. If using a vanilla bean, split it and scrape the seeds into the milk, adding the bean pod as well. Stir occasionally and bring the milk just to a simmer. Once heated, remove from the heat and discard the vanilla bean pod (if used), or add the vanilla extract if using that. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and well combined. Gradually pour a little of the hot milk into the egg yolk mixture while whisking constantly to temper the eggs (this prevents them from scrambling). Once the egg mixture is warmed, slowly pour it back into the saucepan with the remaining milk, whisking continuously. Place the saucepan back on the heat and cook the mixture over medium heat, whisking constantly, until it thickens and comes to a gentle boil. This should take about 3-5 minutes. Once thickened, remove from the heat. Stir in the unsalted butter and caramel sauce until fully combined and smooth. Add a pinch of salt to balance the sweetness. Pour the caramel pastry cream into a clean bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and let it cool to room temperature. Once cooled, refrigerate for at least 1 hour before using as a filling for the cruffins. In a stand mixer fitted with the dough hook, combine the milk, yeast, and sugar. Mix until dissolved. Add the egg and flour, and mix on medium speed until the dough comes together. Add the salt, then gradually incorporate the butter, a few pieces at a time, until fully absorbed. Increase the speed to high and knead for 6 minutes, or until the dough pulls away from the sides of the bowl. Transfer the dough to a lightly greased bowl, cover, and let rise until doubled in size, about 1 to 1½ hours. For enhanced flavor and texture, refrigerate the dough overnight. An hour before rolling, remove the butter from the fridge to soften. On a floured surface, roll the dough into a thin rectangle. Spread with softened butter, then fold the dough into thirds (like a letter). Rotate the dough, roll out again, and repeat the butter-and-fold process. Chill the folded dough in the freezer for 10 minutes. Roll the dough into a thin rectangle. Use a pizza cutter to slice it into 4 cm (about 1.5-inch) strips. Roll each strip into a spiral and place it in a greased muffin tin. Cover and let the dough rise for 40 minutes, until puffy. Preheat the oven to 350°F (180°C). Bake the cruffins for 25 to 30 minutes, or until golden brown and crisp. While still warm, roll the cruffins in sugar. Let cool, then fill with your desired filling using a piping bag. Tips: - The thinner you roll the dough, the more delicate layers your cruffins will have. - If you prefer a smoother cream, you can strain it through a fine mesh sieve before refrigerating. This helps remove any bits of egg or vanilla bean. #cruffins #americandesserts #cruffinrecipe #bistrofood #delicioussnacksrecipes #lovefood #yummyfood #foodobsession #breakfast #comfortfoodrecipes

Perfect homemade mango mochi by @adimarom5 9–10 pieces | 45 minutes, plus freezing Dough: 1¼ cups/160 grams glutinous rice flour 2 tablespoons/20 grams cornstarch 3 tablespoons/30 grams granulated sugar 1 cup + 2 tablespoons/250 grams whole milk A few drops natural yellow food coloring (optional) 1 tablespoon/15 grams unsalted butter Filling: 1 cup/250 milliliters heavy whipping cream 2 tablespoons/20 grams granulated sugar 2 teaspoons/10 grams mango puree 1 tablespoon/10 grams instant vanilla pudding In a microwave-safe bowl, whisk together the glutinous rice flour, cornstarch, sugar, milk, and food coloring until smooth. Cover the bowl with plastic wrap, poke a few holes with a toothpick, and microwave for 3 minutes. Remove the bowl, add the butter, and stir until incorporated. Transfer the dough to a stand mixer fitted with a dough hook and knead for 3–4 minutes, until smooth and elastic. Let cool completely. In a mixing bowl, beat the whipping cream, sugar, and mango puree on medium speed until soft peaks form. Add the pudding mix and continue whipping until the cream is stable and holds its shape. Lightly dust a clean surface with cornstarch. Divide the cooled dough into 9–10 equal portions. Roll each piece into a circle, about 3 inches in diameter. Place a circle of dough in a small bowl, spoon or pipe the mango cream into the center, and lightly dampen the edges of the dough with water. Carefully pinch the edges together to seal, trimming any excess dough with scissors if needed. Dust the seam with a little more cornstarch. Arrange the filled mochi on a parchment-lined tray and freeze for at least 1 hour, or until the filling is semi-frozen. Let sit at room temperature for 5 minutes before serving. Tip: Store leftover mochi in an airtight container in the freezer for up to a week. Enjoy them as a chilled dessert or let them soften slightly for a creamier bite. #mochi #mangorecipes #japaneserecipes #delicioussnacksrecipes #yummyfood #foodobsession #japanesedesserts #lovefood #japanesefood

Egg and avocado salad lettuce wraps by @simabitton 4 servings | 20 minutes 8 large eggs 2 ripe avocados, halved and pitted 1/2 cup (125 grams) cottage cheese 2 tablespoons mayonnaise (preferably French-style) 1 teaspoon kosher salt, plus more to taste 1/2 teaspoon freshly ground black pepper 1/4 cup chopped chives 1/4 cup chopped green onions 1 cup fresh cilantro leaves 1 cup fresh dill fronds 1 tablespoon extra-virgin olive oil Juice of 1/2 lemon 2 heads baby gem lettuce, leaves separated Baby radishes, thinly sliced, for garnish Fill a medium pot with water and bring to a boil. Gently lower the eggs into the water and cook for 9 minutes. Transfer the eggs to an ice bath to cool, then peel and roughly chop. In a large bowl, mash the avocados with a fork until mostly smooth, leaving some chunks for texture. Add the chopped eggs, cottage cheese, mayonnaise, salt, pepper, chives, green onions, cilantro, dill, olive oil, and lemon juice. Gently fold everything together until well combined. Taste and adjust seasoning as needed. Spoon the egg and avocado mixture into the lettuce leaves. Arrange on a serving platter and top with sliced radishes for a pop of color and crunch. Tip: The salad can be made a few hours in advance and stored in the refrigerator. Fill the lettuce leaves just before serving to keep them crisp. #saladrecipes #eggsalad #avocadosalad #bistrofood #delicioussnacksrecipes #lovefood #yummyfood #foodobsession #breakfast #comfortfoodrecipes #eggrecipes

No-bake chocolate clusters that are naturally gluten free and made with just 3 ingredients by @sara.halperin 12 pieces | Time: 30 minutes ½ cup/85 grams dark chocolate ¼ cup peanut butter (or almond butter / raw tahini) ¼ cup puffed quinoa Optional: Sea salt Chopped nuts Dried fruit Coconut flakes Maple syrup or honey Heat a nonstick skillet over medium heat. Add the puffed quinoa and toast, stirring constantly, until it makes gentle popping sounds and turns golden brown, about 3 to 5 minutes. Transfer to a bowl to cool. In a heatproof bowl set over a pot of simmering water (or in short bursts in the microwave), melt the chocolate, stirring until smooth and glossy. Stir the peanut butter into the melted chocolate until fully incorporated. Fold in the toasted quinoa, ensuring each grain is coated in the chocolate mixture. Spoon tablespoon-sized portions of the mixture onto a parchment-lined baking sheet, shaping them into rounds. Flatten slightly with the back of the spoon. Transfer to the refrigerator or freezer until the clusters are firm and set, about 20 to 30 minutes. Tip: Serve chilled or at room temperature. Store in an airtight container in the refrigerator for up to 1 week, or in the freezer for longer storage. #chocolate #chocolatecookies #glutenfreecookies #glutenfreerecipes #chocolaterecipes #nobake

Tuna sashimi with chilled strawberry soup by @danielleamon1 5.3 ounces/150 grams sashimi-grade tuna loin, thinly sliced Soup: 1 cup/150 grams strawberries, hulled and halved 1 tablespoon yuzu juice (or substitute with lemon juice) ½ teaspoon finely chopped lemongrass (white part only) 1 tablespoon sugar (adjust based on the sweetness of the strawberries) ¼ cup/60 milliliters water Salad: ½ ripe avocado, diced into small cubes 1 small cucumber, finely chopped 3 strawberries, diced into small cubes ½ kaffir lime leaf, finely chopped (optional) 1 tablespoon fresh lemon juice 1 tablespoon extra-virgin olive oil Coarse salt, to taste In a blender or food processor, combine the strawberries, yuzu juice, lemongrass, sugar, and water. Blend until completely smooth. Taste and adjust seasoning or sweetness, if needed. Chill in the refrigerator for at least 30 minutes. In a small bowl, gently toss the avocado, cucumber, strawberries, and kaffir lime leaf. Drizzle with lemon juice and olive oil, then season with salt. Mix until well combined. Lay the tuna slices on a serving plate. Spoon a small amount of the salad onto each slice, rolling or folding the tuna to hold the filling, if desired. Just before serving, pour the chilled strawberry soup around the tuna. Garnish with extra herbs, a sprinkle of flaky salt, or a drizzle of olive oil, if you like. Serve immediately. #tunarecipes #rawtuna #tunasashimi #sashimi #japaneserecipes #japaneseappetizers #seafoodrecipes #chilledsoups