You can make the recipe here: https://dobbernationloves.com/food-drink/sesame-miso-banana-bread-recipe/

So after getting mixed reviews on my last breakfast post, I decided to keep experimenting. 😄
This time I tried frozen melon since it's in season, and with the heatwave we've been having in the UK, something cold for breakfast just feels right.
I enjoy experimenting with different textures, flavours and combinations. I think it makes breakfast a lot more interesting and is a nice way to start the day before work.
Recipe:
Freeze your melon (or any fruit you like), then grate it straight from frozen.

Mix Greek yoghurt with 1 teaspoon of tahini.

Top with the grated melon and a handful of chopped nuts (I used pecans).

Add a squeeze of lime juice (optional).

Would you try this? 😊

Recipe link

I wanted to celebrate the 250th birthday of America with a Macro Friendly tres leches that all my macro conscious friends can enjoy. I used Claude to iterate a recipe that turned out fabulous. Here it is:

Macros
Whole 9 x 13 Cake
Calories 3570
Protein 201 g
Carbs 332 g
Fat 129 g
Fiber 16 g

Per 1/12
Calories 298
Protein 16.8 g
Carbs 27.7 g
Fat 10.8 g
Fiber 1.3 g

Per 1/16
Calories 223
Protein 12.6 g
Carbs 20.8 g
Fat 8.1 g
Fiber 1 g

Ingredients

Cake
1 box Pillsbury Zero Sugar Yellow Cake Mix
3 whole eggs
3 egg whites
60 g melted unsalted butter
240 g Fairlife Whole Milk
18 g freeze dried strawberry powder
2 drops pink gel food coloring
1 tsp vanilla extract

Tres Leches Soak
2 Core Power Elite Strawberry shakes
170 g regular evaporated milk
20 g freeze dried strawberry powder
1 tsp vanilla extract
Pinch of salt

Whipped Topping
240 g heavy whipping cream
120 g Fairlife Whole Milk
4 g unflavored gelatin
15 g powdered allulose monk fruit blend
1 tsp vanilla extract
Pinch of salt

Decoration
200 g strawberries sliced lengthwise
60 g blueberries

Directions
Preheat oven to 350°F.
Grease a 9 x 13 pan.
Separate egg yolks and whites.
Whip the egg whites (6 egg whites) til soft peaks
Mix together the cake mix, 3 egg yolk, butter, Fairlife milk, vanilla, strawberry powder, and food coloring until smooth.
Fold in egg whites in thirds

Bake for 28 min (shorter time due to our alterations) or until a toothpick comes out clean.
Cool for about 20 minutes.
Poke holes every half inch across the cake.
Whisk together the Core Power, evaporated milk, strawberry powder, vanilla, and salt.
Slowly pour the soak over the cake in 3 to 4 additions, allowing each addition to absorb before adding the next. I recommend 5 min gaps between additions.
Cover and refrigerate for at least 4 hours or overnight.

Bloom the gelatin in a small amount of the Fairlife milk.
Warm the remaining milk and dissolve the gelatin.
Chill until very cold and just beginning to thicken.
Whip the heavy cream with the sweetener, vanilla, and salt to soft peaks.
Slowly stream in the chilled gelatin milk while mixing.
Continue whipping until medium peaks form.
Spread evenly over the chilled cake.
Decorate with the blueberries and strawberry slices.

Arrange the blueberries in the upper left corner.
Arrange the strawberry slices into horizontal rows with the whipped topping showing between them to create an American flag.

Serve cold.

Bf took me to Superica last week, and I couldn’t stop dreaming about the steak, salsa, and chips! We found out there’s a cookbook, and he surprised me with it.

Recipes Cooked:
Standard Chile Paste
Mexican Rice 10/10
Refried Beans 9/10
Crudo (Salsa) 10/10
Roasted Tomato Salsa 9/10
Guacamole 10/10
Carne Asada 6.5/10

Overall, I found the recipes to be well-tested and easy to make. I didn’t need to make any adjustments, and it was nice using the same ingredients across multiple dishes. The only disappointment was the steak. The orange flavor was very overpowering. Next time, I’ll swap it for lime juice.

I can’t wait to make more recipes! I’m eyeing the horchata, chicken fajitas, and rice pudding with cherries and almonds.

Has anyone else made anything from this cookbook?

since you guys loved the last pasta recipe so much, you absolutely NEED to make this creamy lemon garlic pasta with ultra-crispy chicken cutlets. elite dinner choice 😭

This is no doubt the best pimped-up instant noodles I’ve made so far. The marinade had so much flavour, and once the chicken was marinated and oven-baked, it tasted next level.

It was almost like having two amazing meals on one plate. 

I can’t recommend this recipe enough!

Hey all! So i have been experimenting with breakfast ideas for a little while. Usually I prepare something quick that doesnt take much time as I usually rush to get to work.
I like experimenting with different flavours, textures and this keeps me motivated to get out of bed.
This is what I made yesterday: Raspberry chia pudding with Matcha yoghurt bowl.
Recipe:
Step 1. Raspberry chia pudding
Start making your chia pudding by mashing raspberries. Mix with a drizzle of honey, 2 teaspoons of Greek yoghurt, 2 teaspoons of chia seeds, a squeeze of lime juice and a splash of milk. Let it soak for 20 mins in the fridge.
Step 2. Matcha yoghurt
For the matcha yoghurt, whisk matcha with a splash of water. Then add the Greek yoghurt and mix until well combined.
Top with raspberry chia pudding and chocolate granola.
Let me know if you would like the full recipe and other ideas!

Groucho Marx's Mushrooms Under Glass - I followed the directions and they were pretty easy. This was the smallest glass covered casserole dish I have. Probably inherited from one of our grandparents. It fit one large slice of toast cut into a round on the bottom of this pan.

It doesn't give the amount of mushroom caps, and next time I'd use a few more. I used about 5-6 large mushroom caps, sliced thickly. Well, maybe I wasn't supposed to slice them, but I like them that way.

I set the oven at 425, preheated and stuck these in the oven for 25 minutes.

I have a little video I'll share in the comments that shows how bubbly it is when it comes out of the oven.

Overall taste is buttery, rich with a hint of lemon. The toast is soaked in the buttery mix and the juices of the mushrooms. My husband absolutely loved it and ate most of it right away. Luckily I did have a couple of bites and it was divine!

Brought this to a dinner party and people genuinely thought I had bought it from a bakery. The Meyer lemon filling is perfectly balanced and the toasted meringue on top looks stunning. Took some effort but so worth it. This is it: https://totallythedream.com/meyer-lemon-meringue-tart/

You can find the full recipe here: https://dobbernationloves.com/food-drink/maroulosalata-greek-lettuce-salad-recipe/

Ingredients

• 2 Romaine Hearts thinly sliced
• 0.5 English Cucumber chopped
• 4 Scallions thinly sliced
• 1/4 cup Fresh Dill finely chopped
• 1 tbsp Fresh Parsley finely chopped
• 1 tbsp Fresh Mint finely chopped

Dressing

• 1/2 cup Olive Oil
• 2 tbsp Red Wine Vinegar
• 2 tbsp Lemon Juice
• Pinch Kosher Salt
• 1 tsp Fresh Oregano chopped
• 1/2 cup Feta Cheese crumbled
• 1/4 cup Kalamata Olives sliced

Instructions

1. Combine all of the dressing ingredients in a bowl and whisk together until emulsified. Set aside.
2. Combine all of the remaining salad ingredients together in a large bowl and top with the dressing. Toss together to coat.
3. Sprinkle with feta cheese and olives then serve.

This is the kind of dish you’d find at the Korean BBQ restaurants in Korea. The marinade has a deep, rich flavour that makes this dish truly special.

It’s also a fantastic way to enjoy plenty of vegetables. If you love Korean BBQ, this is definitely worth trying at home!

Katharine Hepburn's Peach Summer Salad - I thought the cream cheese and almonds were going to be the star of the show, but the unsweetened whipped cream added on the lettuce as "the dressing" with the peaches was a refreshingly delicious Peaches and Cream Salad!

Although the cream cheese does add a little tiny savory note, it's really a supporting character in this salad. Each bite I took, my eyes widened and widened. Wow! This salad was surprisingly refreshing, thanks to the crisp romaine lettuce, but felt very luxurious at the same time. I would definitely serve this for a girl dinner!

You'd think the whipped cream would be sweet, but of course it's left unsweetened so it's brilliant to dress this salad. The peaches add the only sweetness, so there's a nice balance of fresh flavors and nice crunch from the almonds.

Fresh peaches can't be beat this time of year, so why not indulge in a little salad for one, just to try this fun Kate Hepburn dish?!

Mix together:
Soy sauce
Honey
Rice vinegar
Sesame oil
Garlic
Fresh ginger
Salt
Chili flakes
Add the sliced cucumbers, toss well, and let them marinate for at least 30 minutes before serving. The longer they sit, the better the flavor! 😋