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Showing posts with the label Carrot

15 super-easy and appetizing wrapped snacks to make and take

A tortilla with a fresh and delicate filling is the best snack for any home party or family picnic. That’s why we have made this list of the most delicious combinations of wrapped snacks, just for you.
1. Vegetable wrap Finely chop a bell pepper, cucumber and tomato. Add a pressed clove of garlic, chopped greens (spring onion, dill, or basil) and feta cheese, sliced into cubes. Dress the filling with seed oil, add salt, and toss everything well.
2. Cream cheese wrap Combine 180g of cream cheese (you can also use cottage cheese or ricotta) and 50g of sour cream. Add a chopped clove of garlic and slices of tomato. Mix everthing, then add dill and salt according to taste, and mix everything again.
3. Salmon wrap Slice 100g of light-salted salmon into thin pieces. Combine it with cream cheese. Then spread the rest of the cheese over a tortilla, and lay on the filling, chopped lettuce, and greens.
4. Chicken wrap Cut a chicken fillet into small pieces and fry in a skillet. Combine the chicken with…

7 superb recipes for delicious puff pastry appetizers

Chicken, carrot, and spring onion pie

INGREDIENTS 500g of finely chopped chicken (cooked) 1/2 cup of spicy tomato sauce 1/2 cup of grated carrot 1/4 cup of spring onion 150g of grated hard cheese 1 pack of puff pastry dough
PREPARATION 1. Heat up the oven to 190°C.
2. Combine the chicken with tomato sauce, then add the carrot, cheese, and chopped onion.
3. Divide the dough into 5 equal pieces. Place them on a baking sheet or in a mold (about 30cm in diameter) as shown in the picture. Use a glass to give your pie an even round form.
4. Spread the filling onto the pastry.
5. Remove the glass and wrap the edges of the dough to the center.
6. Bake for 20 to 30 minutes until the pie is golden. Then let it cool down and serve.

A quick and easy cheese soup

Cheese soup is a fast, warming, and nourishing dish.
INGREDIENTS 2 chicken legs 100 g of processed cheese 4 potatoes 1 carrot 1 onion 50 g of white bread croutons 50 ml of seed oil salt, pepper, or any herbs and spices to taste
PREPARATION 1. Put the chicken legs into a pot, and then add 2 1/2 liters of water to make the chicken broth.
2. Take the chicken out of the broth, and chop up the meat.
3. Cut the potatoes into cubes, and cook them in the broth until they are done.
4. Chop the onion, grate the carrot with a large grater, and fry them until they are golden.
5. Cut the processed cheese into small cubes.
6. Add the cheese, chicken meat, carrot, and onion into the broth. Sprinkle it with salt, pepper, or any herbs and spices you like. Simmer the soup until the cheese melts.
7. Serve the soup garnished with croutons and greens.


Simple Olive Penguins made with black olives, mozzarella balls, and carrots, are adorable and make a fun appetizer! BLACK OLIVE PENGUINS
These aren’t turkeys, but they came to Thanksgiving dinner. Everyone felt guilty eating them because they were so cute. Too bad there weren’t any kids at our dinner, I feel like kids would love them.
I also feel like I am meant to have kids just to make cute things/crafts with them. I need to borrow some kids.
INGREDIENTS Large black olives (for body) Small black olives (for head) Baby carrots Mozzarella balls Toothpicks
PREPARATION I got everything ready then made a penguin assembly line. Cut each mozzarella ball into about 4 pieces. Chop baby carrots into thin disks, then cut out a tiny triangle to make feet. Use the cut out triangle to make the beak. Slice a large olive & slide in a piece of cheese. Stack the large olive onto the carrot, then a small olive sideways onto the body. Hold them straight and secure with a toothpick. Insert the carrot/beak. Repeat as…

Easter cupcakes

Little ones will love helping to make these as gifts for all your Easter visitors
Ingredients 175 g self-raising flour, sifted 100 g Fairtrade light soft brown sugar 150 g carrots, peeled and grated, plus a few strips for decorating Zest of ½ an orange 50 g walnuts, chopped ½ tsp mixed spice 1 tsp baking powder 2 tbsp golden syrup 125 ml sunflower oil 2 medium British free-range eggs, beaten For the icing:
80 g unsalted butter, softened 80 g icing sugar 200 g cream cheese Mini carrot decorations Mini egg decorations
Method Preheat the oven to 180°C, fan 160°C, gas 4. Line a cupcake tin with 12 cases.
In a large bowl, place the flour, sugar, carrot, orange zest, half the walnuts, the mixed spice and the baking powder. In a separate bowl, gently beat together the golden syrup, sunflower oil and eggs.
Pour the wet ingredients into the dry and mix well. Spoon into the paper cases and bake for 25 minutes. Cool completely.
Meanwhile, make the icing: whisk together the butter and icing sugar until soft. Stir in t…