Creamy Baked Rice Pudding with Cinnamon

 

Here's a delicious Creamy Baked Rice Pudding with Cinnamon recipe that's rich, comforting, and easy to make!

Ingredients:

• 1 cup cooked rice (jasmine or short-grain for a creamier texture)
• 2 cups whole milk
• 1 cup heavy cream
• ½ cup sugar (adjust to taste)
• 2 eggs
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon (plus extra for garnish)
• ¼ teaspoon salt
• ¼ teaspoon nutmeg (optional)
• ½ cup raisins (optional)
• 1 tablespoon butter (for greasing the baking dish)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a baking dish with butter.

2. In a mixing bowl, whisk together eggs, sugar, vanilla, cinnamon, nutmeg, and salt until well combined.

3. Add milk and heavy cream, whisking until smooth.

4. Stir in cooked rice and raisins (if using). Mix well.

5. Pour the mixture into the greased baking dish.

6. Bake for 40–50 minutes, stirring gently after 20 minutes to redistribute the rice. The pudding is ready when the top is lightly golden, and the center is set but still slightly wobbly.

7. Let it cool for about 10 minutes. Sprinkle with extra cinnamon before serving.

8. Serve warm or chilled, plain or with whipped cream, honey, or fresh fruit.

Would you like any modifications, like a version without eggs or a different sweetener?

Lemon Cream Cheese Bread

 

Lemon Cream Cheese Bread

This moist and tangy lemon bread has a rich cream cheese swirl, making it perfect for breakfast, dessert, or an afternoon treat!

Ingredients:

For the bread:

• 1 ¾ cups (220g) all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup (115g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• 2 large eggs
• 1 tbsp lemon zest
• ¼ cup (60ml) fresh lemon juice
• ½ cup (120ml) buttermilk (or milk + 1 tsp lemon juice)
• 1 tsp vanilla extract

For the cream cheese filling:

• 8 oz (225g) cream cheese, softened
• ¼ cup (50g) granulated sugar
• 1 egg
• 1 tsp vanilla extract

For the glaze (optional):

• ½ cup (60g) powdered sugar
• 1 tbsp lemon juice
• ½ tsp lemon zest

Instructions:

1. Preheat Oven & Prepare Pan

   • Preheat to 350°F (175°C).
   • Grease and flour a 9x5-inch loaf pan or line with parchment paper.

2. Make the Cream Cheese Filling

   • In a small bowl, mix cream cheese, sugar, egg, and vanilla until smooth. Set aside.

3. Prepare the Lemon Batter

   • In a medium bowl, whisk flour, baking powder, baking soda, and salt.
   • In a large bowl, beat butter and sugar until fluffy. Add eggs one at a time, then mix in lemon zest, lemon juice, buttermilk, and vanilla.
   • Gradually add dry ingredients, mixing just until combined.

4. Assemble the Bread

   • Pour half of the lemon batter into the loaf pan.
   • Spread the cream cheese mixture evenly on top.
   • Add the remaining lemon batter and smooth the top.

5. Bake

   • Bake for 50-60 minutes, until a toothpick inserted comes out clean.
   • Let cool in the pan for 10 minutes, then transfer to a wire rack.

6. Glaze & Serve

   • Mix powdered sugar, lemon juice, and zest until smooth. Drizzle over the cooled bread.

Enjoy a slice with tea or coffee! Would you like a variation, like adding blueberries or a streusel topping?

Company Chicken Casserole

 

Company Chicken Casserole

This creamy, comforting chicken casserole is perfect for serving guests (hence the name!). It's rich, flavorful, and easy to make ahead.

Ingredients:

• 3 cups cooked, shredded chicken (rotisserie works well)
• 8 oz (225g) egg noodles or penne pasta, cooked and drained
• 1 can (10.5 oz) cream of chicken soup (or homemade)
• 1 cup sour cream or Greek yogurt
• ½ cup mayonnaise (or more sour cream)
• 1 cup shredded cheddar cheese
• ½ cup grated Parmesan cheese
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp paprika (optional)
• Salt & black pepper to taste
• 1 cup crushed butter crackers (like Ritz) or breadcrumbs
• 2 tbsp melted butter
• 2 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

1. Preheat Oven

   • Set your oven to 350°F (175°C). Grease a 9x13-inch baking dish.

2. Mix the Filling

   • In a large bowl, combine the shredded chicken, cooked pasta, cream of chicken soup, sour cream, mayonnaise, cheddar cheese, Parmesan cheese, and spices. Mix well.

3. Assemble the Casserole

   • Spread the chicken mixture evenly in the prepared baking dish.

4. Prepare the Topping

   • In a small bowl, mix the crushed crackers with melted butter. Sprinkle evenly over the casserole.

5. Bake

   • Bake uncovered for 25-30 minutes, until bubbly and golden on top.

6. Serve & Enjoy

   • Garnish with fresh parsley and serve hot.

Make-Ahead Tips:

• Assemble the casserole up to a day ahead and refrigerate. Add 5-10 minutes to the baking time if baking from cold.
• It also freezes well—just thaw overnight before baking.

Would you like any variations, like a Moroccan-inspired version with spices?

Rustic Rosemary Artisan Bread Recipe

 

Rustic Rosemary Artisan Bread

This no-knead, crusty artisan bread is infused with fresh rosemary, making it perfect for dipping in olive oil or pairing with soups and stews.

Ingredients:

• 3 ½ cups (440g) all-purpose or bread flour
• 1 ½ tsp salt
• 1 tsp sugar (optional, for slight sweetness)
• 2 tsp fresh rosemary, chopped (or 1 tsp dried)
• 1 ¼ tsp instant yeast (or active dry yeast)
• 1 ½ cups (360ml) warm water (not too hot, around 38°C / 100°F)
• 1 tbsp olive oil (optional, for added flavor)
• Extra flour for dusting

Instructions:

1. Mix the Dough:

   • In a large bowl, whisk together the flour, salt, sugar, rosemary, and yeast.
   • Pour in the warm water and mix with a wooden spoon or spatula until a shaggy, sticky dough forms.
   • If using, drizzle olive oil over the dough and mix slightly.

2. First Rise (Slow Fermentation):

   • Cover the bowl with plastic wrap or a kitchen towel.
   • Let it rise at room temperature (21-24°C / 70-75°F) for 12–18 hours. The dough should double in size and have bubbles on the surface.

3. Shape the Dough:

   • Lightly flour a clean surface and your hands.
   • Turn the dough out and gently shape it into a ball without deflating it too much.
   • Place it on parchment paper and cover with a towel. Let it rest for 30-45 minutes.

4. Preheat the Oven & Dutch Oven:

   • Place a Dutch oven (or heavy oven-safe pot with a lid) in the oven.
   • Preheat to 230°C (450°F) for at least 30 minutes.

5. Bake the Bread:

   • Carefully place the dough (on parchment) into the hot Dutch oven.
   • Cover and bake for 30 minutes.
   • Remove the lid and bake uncovered for 10-15 more minutes, until golden brown.

6. Cool & Serve:

   • Let the bread cool on a wire rack for at least 30 minutes before slicing.
   • Enjoy with olive oil, butter, or alongside a hearty soup!

Would you like any adjustments, such as whole wheat flour or additional herbs?

Stuffed Cabbages Rolls

 

Stuffed cabbage rolls are a classic comfort food found in many cuisines, from Eastern European golabki to Middle Eastern malfouf mahshi. They usually consist of cabbage leaves wrapped around a filling of meat, rice, and spices, then simmered in a flavorful sauce.

Traditional Stuffed Cabbage Rolls Recipe

Ingredients:

For the rolls:

• 1 large head of cabbage
• 500g (1 lb) ground beef (or a mix of beef and lamb)
• 1 cup cooked rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp paprika
• ½ tsp cumin (optional)
• 2 tbsp chopped parsley

For the sauce:

• 2 tbsp olive oil
• 1 can (400g) crushed tomatoes
• 1 cup tomato sauce or passata
• 1 tbsp tomato paste
• 2 cups beef or vegetable broth
• 1 tsp sugar (optional)
• 1 tsp dried oregano or thyme
• Salt & pepper to taste

Instructions:

1. Prepare the cabbage:

   • Bring a large pot of water to a boil.
   • Core the cabbage and carefully remove the leaves.
   • Blanch the leaves in boiling water for 2-3 minutes until soft. Drain and set aside.

2. Make the filling:

   • In a bowl, mix the ground meat, rice, onion, garlic, salt, pepper, paprika, cumin, and parsley until well combined.

3. Assemble the rolls:

   • Place 1-2 tbsp of filling on each cabbage leaf, fold the sides over, and roll tightly like a burrito.

4. Prepare the sauce:

   • In a large pot, heat olive oil and sauté the garlic.
   • Add crushed tomatoes, tomato sauce, tomato paste, broth, sugar, and spices. Simmer for 5 minutes.

5. Cook the rolls:

   • Arrange the rolls seam-side down in the pot with the sauce.
   • Cover and simmer on low heat for 1.5–2 hours, until the cabbage is tender.

6. Serve:

   • Garnish with fresh parsley and serve warm with crusty bread or mashed potatoes.

Would you like a variation, such as a vegetarian version or a Moroccan-style twist?

Cheese Bread

 

The image shows a delicious cheese bread along with some ingredients, but the full recipe isn't visible. Here’s a general Cheese Bread recipe you can try:

Ingredients:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ tsp garlic powder (optional)
• 1 cup shredded cheese (cheddar, mozzarella, or a mix)
• ½ cup grated Parmesan cheese
• 1 cup buttermilk (or milk with 1 tbsp vinegar)
• 2 eggs
• ¼ cup melted butter or olive oil
• 1 tbsp chopped fresh herbs (parsley, basil, or chives)

Instructions:

1. Preheat Oven to 350°F (175°C). Grease a loaf pan.
2. Mix Dry Ingredients: In a bowl, whisk flour, baking powder, baking soda, salt, and garlic powder.
3. Add Cheese & Herbs: Stir in shredded cheese, Parmesan, and chopped herbs.
4. Mix Wet Ingredients: In another bowl, whisk eggs, buttermilk, and melted butter.
5. Combine: Gradually add the wet mixture to the dry ingredients. Stir until just combined (don’t overmix).
6. Bake: Pour the batter into the prepared loaf pan. Bake for 40-50 minutes until golden and a toothpick comes out clean.
7. Cool & Enjoy: Let it cool for 10 minutes before slicing.

Would you like any variations, like adding olives or spices?

Cleaning your iron: it only takes 30 seconds. Find out how

 

Cleaning your iron can be done quickly, and here's an easy way to do it in about 30 seconds:

1. Unplug the iron and let it cool down completely if it’s hot.
2. Use a damp cloth or sponge to wipe the soleplate (the flat bottom) of the iron. If there are stubborn stains, sprinkle some baking soda on the cloth to gently scrub it off.
3. For mineral buildup (especially with steam irons), fill the water reservoir with a mixture of equal parts white vinegar and water. Heat the iron to medium and press the steam button to release the mixture. This will clean the steam holes. Afterward, run the iron over a clean cloth to remove any residue.

This should keep your iron clean and in good working condition!