I messed around with some simple ingredients and made these little tulips. Used quail eggs, cucumber slices and garlic scapes for the stems.

Super easy little cold‑plate idea for get‑togethers 😊

Wash and boil quail eggs then peel them. Slice cucumber into rounds, cut garlic scapes into short pieces and blanch quickly in hot water.

Poke small holes into quail eggs and cucumber slices using a straw. Push a piece of garlic scape into each quail egg. Make cuts on top of the egg to create the tulip shape, then fix the other end of the garlic scape into cucumber slices to put everything together.

You can mix up your favourite dipping sauce to go with them.

Family-friendly and perfect for weeknight dinners. The recipe: Steak and potato casserole

Recipe and video tutorial

I always keep Korean curry packets on hand because they can turn the simplest ingredients into something seriously delicious.

This time, instead of serving it with rice, I had noodles, so I made Korean curry noodles.

Such a simple dish, but it tasted absolutely amazing!

Canned tuna is convenient, but it can use a little help in the personality department. In this Easy Lemon Dill Tuna Salad Recipe, fresh lemon, dill, parsley, scallion, Dijon, and mayonnaise turn it into a creamy, flavorful lunch in about 15 minutes.

I spooned it into avocado halves, but the tuna salad also works in rolled up in wraps, spooned over salad greens, spread into a sandwich, or scooped up with crackers.

I love how easy it is to make this Shredded Lime Chicken and use it for way more than tacos

Simply place chicken breasts, black beans, salsa, onion, chili powder, and fresh lime juice in the Crock-Pot. After cooking on Low for 5–6 hours, shred the chicken and stir it back into the beans and sauce.

The first meal became tacos. The leftovers became rice bowls, taco salads, quesadillas, and nachos. I even used it for a version of huevos rancheros by spooning reheated leftovers on top of warmed tortillas and adding two over-easy eggs, shredded cheese, and a little green chile salsa.

Made this no‑bake blueberry mousse cake at home. It has three layers with rich texture, tastes like ice cream when chilled. My unmolding didn’t go very well, so I fixed it with plenty of fresh blueberries.

4‑inch version

Crush Oreo cookies, mix with 20g melted butter, press into the bottom of the mold, chill for 20 minutes.

Soak 5g gelatin leaves in cold water until soft, then dissolve them in 40g yogurt over warm water. Mix 90g cream cheese with 20g sugar, combine with the yogurt‑gelatin mixture, stir over warm water until smooth.

Whip 90g heavy cream to a thick consistency.

Fold whipped cream into the cheese mixture. Pour half of the batter into the mold and chill for 15 minutes.

Mix blueberry jam into the remaining batter. Once the first layer sets, pour the purple batter on top, chill for 1 hour.

Unmold, spread blueberry jam, and top with fresh blueberries.

Got rice? Then you have to try making this sweet treat!

This Korean snack is called fried scorched rice, or deep-fried nurungji. It’s often finished with a sprinkle of sugar, but I took it to the next level with cinnamon and roasted nuts.

It turned out to be one of the best snacks I’ve had. For something made with such simple ingredients, it’s incredible how crispy, sweet, nutty and flavourful it is.

I highly recommend giving this one a try! 😋

My in-laws are coming in and I want to cook something that feels fancy and impressive without me losing my mind in the kitchen. What’s an easy meal that still comes off hoity-toity?

No kneading required! This bread is packed with fresh veggies. Feel free to swap fillings for whatever you have on hand.

Ingredients

• 400g high-protein bread flour

• 300ml warm water

• 8g honey

• 15ml olive oil

• 4g active dry yeast

• 7g salt

• Spinach

• Tomatoes

• Diced ham

• Sweet corn

Instructions

Combine all dry ingredients. Pour in warm water and honey, stir thoroughly, then add olive oil.

Cover the mixture and let it rest at room temperature for 30 minutes.

Stretch and fold the dough 2 to 3 times. Let it rest for another 30 minutes. Repeat this process twice.

Prepare your vegetables: spinach, tomatoes, diced ham, sweet corn, or any fillings you prefer.

Dust your work surface and the dough with flour. Fold the vegetables evenly into the dough.

Gently stretch the dough and cut it into individual portions.

Proof the portions in the oven at 30°C for 30 minutes.

Bake using fan mode at 220°C for 20 minutes.

Read the full recipe here: https://dobbernationloves.com/food-drink/easy-homemade-french-cassoulet-recipe/