Cloud Bread


Ingredients:

3 eggs, separated
⅛ teaspoon cream of tartar
3 tablespoons softened cream cheese or Greek yogurt

Directions:

Preheat oven to 300°F/150°C.

Separate the eggs into two bowls.

Add the cream of tartar to the egg whites and whip into stiff peaks.

Add the cream cheese or yogurt into the yolks and mix until combined.

Fold half of the egg whites into the yolks until just combined. Add the rest and fold again until incorporated.

Line a baking sheet with parchment paper and place six dollops of the mixture on the tray (about ½ cup each).

Spread out the circles with a spatula to about ½ inch thick.

Bake for 30 minutes or until golden.

Allow to cool for at least 1 hour.

Enjoy with your favorite toppings!

Asiatisches Fast-Food-Abendessen ~ Asian fast food for supper — Davina’s Soulfood

Ganz fix zubereitet und äußerst herzerwärmend Man nehme: 200g Asiatische Bandnudeln ohne Ei 300ml Brühe 100ml Kokosnussmilch 1/2 Tl Ingwerpulver Etwas Chili 2 handvoll TK-Champignons 1 El Hoisin Sauce 1 Tl Sojasauce 1/2 – 1 El Zitronensaft 2-3 handvoll TK-Erbsen Alles zusammen, außer den Erbsen, in einen Topf geben und so lange kochen lassen, bis […]

via Asiatisches Fast-Food-Abendessen ~ Asian fast food for supper — Davina’s Soulfood

Leckerer Brot-Auflauf, einfache und sparsame Idee für ein Abendessen

EMMI'S COOKIN' SIDE

Die Feste sind vorbei und die einen oder anderen Reste sind angefallen. Vielleicht auch Brotreste, die eingefroren wurden, so wie ich es getan habe. Ich habe für Euch eine Inspiration, wie man ganz lecker eben solche Brotreste verwerten kann: Leckerer Brotauflauf!

Bread casserole | You surely know the moment when you have so much bread leftovers and you don't know what to do. Well, I give you a delicious inspiration with this easy to make bread casserole with leftover bread. In less than 30 minutes you have a delicious dinner for your family! Bread, eggs, ham and cheese, that's all you need for this bread casserole! Try it and you'll never ever throw bread away! Easy and frugal recipe!

Es gibt natürlich ganz viele Möglichkeiten, älteres Brot zu verwerten.

Ich kenne z. B. von zu  Hause aus, dass man daraus entweder Semmelbrösel daraus macht oder eine leckere Bruschetta zaubert!

In Deutschland werden daraus auch gerne Semmelknödel gemacht, was ja auch total lecker ist!

Tja, man kann auch noch ein leckeres Abendessen für die Familie kreieren. Ich wette, jeder von Euch hat die passenden Zutaten zu Hause. Wenn Ihr keine Brotreste habt, tut es ganz normales Brot auch. Ihr habt keinen Schinken, dann nehmt Salami oder eben, was so im Kühlschrank ist! Auch hier einfach das Rezept anpassen!

Bread casserole | You surely know the moment when you have so much bread leftovers and you don't know what to do. Well, I give you a delicious inspiration with this easy to make bread casserole with leftover bread. In less than 30 minutes you have a delicious dinner for your family! Bread, eggs, ham and cheese, that's all you need for this bread casserole! Try it and you'll never ever throw bread away! Easy and frugal recipe!

Gebt noch Eier und Milch dazu, etwas Parmesan, ein paar…

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Sauerkraut hot one-pot, a delicious warming dinner — EMMI’S COOKIN’ SIDE

Ricetta in Italiano Nella pentola | Zuppa piccantina con crauti e fagioli, deliziosa idea per una cena calda Rezept in Deutsch Aus dem Topf | Feuriger Sauerkraut-Topf, ein einfaches wärmendes Abendessen Oh my goodness! It seems the winter is almost here! Everywhere snow and cold temperatures! So perfect for a hearty warming […]

via Sauerkraut hot one-pot, a delicious warming dinner — EMMI’S COOKIN’ SIDE

The Dragon Pudding

Servings 4

Ingredients:

1/2 cup water
1 envelope unflavored gelatin (I usually use Knorr)
1 dragon fruit
5 rambutans, peeled, seed removed, and finely diced
2 tablespoons brown sugar
1 can lite coconut milk

Directions:

Add the water to a small bowl and sprinkle the gelatin on top. Leave aside to allow the gelatin to bloom for at least 5 minutes. The gelatin will absorb the liquid and look like swollen translucent granules.

Add the sugar and coconut milk to a saucepan and bring it to a gentle simmer on a medium-low flame.

Scoop the dragon fruit pulp into a bowl. Smash the pulp with the prongs of a fork.

Add the dragon fruit and rambutan fruit pulps to the coconut milk in the saucepan.

Stir in the gelatin and mix for about 1 minute. Pour and evenly divide the liquid into serving bowls or molds and refrigerate until the pudding is soft but firm to touch. This will take at least 4 hours. Serve chilled directly in serving bowls. If using molds, then place the outer surface of the mold in warm water for a few seconds to loosen, flip onto a clean plate, tap gently and remove mold.

Best Reincarnation Books — Mollie Player

The Ordinary Mystic is a blog by author Mollie Player, who writes about how being spiritual makes her otherwise ordinary life suddenly–well, mystical. Discover the best books on meditation and mysticism, the best spiritual memoirs, the best nonfiction books and more at the best spirituality book blog on the Internet.

via Best Reincarnation Books — Mollie Player

Brigadeiro Cake  — Fabi’s Recipes- Receitas da Fabi

Tomorrow is Father’s Day and today I made a simple, but very delicious chocolate cake with brigadeiro for my husband. Brigadeiro is a super famous Brazilian candy. In Brazil most of the celebrations have brigadeiro or brigadeiro cake. My husband is American and he loves chocolate. So when I (A Brazilian girl) introduced brigadeiro to […]

via Brigadeiro Cake  — Fabi’s Recipes- Receitas da Fabi