Ingredients

• 125 g wide rice noodles
• 300 g tofu cut into 1 cm cubes
• 4 finely sliced garlic cloves
• 2 beaten eggs
• 3 chopped spring onions
• 1/2 salted peanuts
• 1/2 cup vegetable oil
• 2 tablespoons soy sauce
• 1/2 cup fish sauce
• 1/2 tablespoon chili flakes

Instructions

1. Place the rice noodles in a large bowl, soak them in boiling water for 20 minutes, and then filter the water out.
2. In a separate small bowl, mix the soy sauce, fish sauce, and chili flakes
3. In a large wok, warm the oil, and then fry the tofu for 5 minutes, before placing it onto a separate plate.
4. Remove half of the oil from the wok. Then, add the eggs and the garlic to the wok, stirring constantly for 1 minute before adding in the noodles and the spring onions. Mix until the noodles separate from each other.
5. Add in the tofu and the sauce and stir fry everything for 5 minutes.
6. Move it all into serving bowls and sprinkle with peanuts. Enjoy!

The post This Vegetarian Pad Thai is Literally Addicting appeared first on Cooking 4 All.

Ingredients

• 150 g Lotus biscuits chopped into fine crumbs
• 100 g butter
• 1 tablespoon white sugar
• 1 kg Philadelphia cheese
• 1 cup brown sugar
• 3 tablespoons all-purpose white flour
• Zest from 1 lemon
• 3 eggs yolks
• 1 cup sour cream

Instructions

1. In a pan, melt the butter and then add biscuits and the sugar and stir until you get an even mixture.
2. Transfer the mixture into a round cake tin and make sure to press it to the bottom.
3. Move the cake tin into a preheated oven. Bake for 10 minutes and let it cool for 20 minutes.
4. With the help of a mixer, mix the cheese until it breaks and becomes more creamy. Then add in the brown sugar, the flour, the eggs, and the zest from one lemon. Keep mixing for 5 minutes before adding in the sour cream and whisk it until you get an even mixture.
5. Move the mixture into the cake tin and spread it evenly.
6. Move the cake into a preheated oven and bake at 200 C for 10 minutes, before reducing the heat to 100 C and bake for another 45 minutes.
7. Remove the cake from the oven and let it cool for at least 2 hours before serving. Enjoy.

The post If You Love a Good ‘ol Classic Cheesecake, This is the One to Try appeared first on Cooking 4 All.

Ingredients:

• 5 large zucchini chopped into 3/4-inch slices
• 2 large potatoes pilled and chopped into 1-inch cubes
• 2 sliced leeks
• 2 finely chopped garlic cloves
• 1/2 sour cream
• 5 cups of water
• 3 tablespoon olive oil
• Salt and pepper

Instructions:

1. Heat the oil in a large pot and then add the zucchini, potatoes, leek, and garlic. Fry for 7 minutes.
2. Add in the water, bring to boil, and cook for 25 minutes. Season with salt and pepper.
3. When the potatoes are very soft, remove from the stove and add in the sour cream.
4. With a blender stick, blend until completely smooth. Taste and see if the soup needs more salt.
5. Move to bowls and enjoy.

The post How to Make a Quick Zucchini Soup appeared first on Cooking 4 All.

Ingredients:

• 2 cups all-purpose flour
• 5 eggs
• 1 cup white sugar
• 1 tablespoon baking powder
• 3/4 cup sour cream
• 200 grams melted chocolate
• 1 sliced banana

Instructions:

1. Whisk the eggs and sugar for 5 minutes until they get foamy.
2. Mix the melted chocolate and the sour cream and then add to the bowl with the eggs and mix well.
3. Add in the flour and baking powder and mix only until the mixture is unified.
4. Preheat the oven to 320 F.
5. Move the mixture into two English cake baking pan.
6. On top of each cake place the sliced banana slices evenly.
7. Bake for 40 minutes and then let the cakes cool for at least 20 minutes before serving. Enjoy.

The post This Chocolate and Banana Cake is to Die For! appeared first on Cooking 4 All.

Ingredients:

• 500 grams tagliatelle pasta
• 20 baby mozzarella
• 250 grams cherry tomatoes cut into halves
• 25 basil leaves torn into strips
• 1/4 cup extra virgin olive oil
• Salt and pepper

Instructions:

1. Cook the pasta in salted boiling water until it is al-dente. Save 1/2 cup of the cooking water.
2. In a bowl, mix the mozzarella, tomatoes, olive oil, and basil and season with salt and pepper.
3. Add the pasta and the cooking water into the bowl and mix well.
4. Move into serving dishes and enjoy.

The post How to Make Caprese Pasta appeared first on Cooking 4 All.

Ingredients:

• 1 kilogram of potatoes
• 150 grams grated parmesan cheese
• 2 finely chopped garlic cloves
• 3/4 cup of milk
• 25 grams sour cream
• 1 teaspoon nutmeg
• Salt and pepper

Instructions:

1. Peel the potatoes and slice them into very fine slices. Peel the garlic cloves.
2. Preheat the oven to 410 F.
3. Layer the potatoes in a baking tray and season each layer with salt, pepper, and nutmeg.
4. In a bowl, mix the sour cream, garlic, and milk, and then pour the mixture on the potatoes.
5. Sprinkle the parmesan cheese evenly on top of the potatoes.
6. Bake for 50 minutes. Enjoy.

The post How to Make French Gratin Dauphinois appeared first on Cooking 4 All.

Ingredients:

• 6 boneless chicken thighs
• 1 chopped onion
• 1 cup of white wine
• 300 g chopped portabella mushrooms
• 1/2 cup chopped parsley
• 2 finely chopped garlic glove
• Salt and pepper

Instructions:

1. In a wide pan warm the olive oil and then add the onion and the garlic. Fry for 5 minutes, stirring occasionally.
2. Add the chicken, fry for 4 minutes on each side until the chicken is completely done.
3. Add the mushrooms and stir for 3 minutes. Season with salt and pepper.
4. Add in the wine, bring to boil and then reduce to low heat, cover and cook for another 10 minutes. Add the chopped parsley, stir and cook for another 3 minutes.
5. Serve with white rice and enjoy.

The post Juicy Chicken in White Wine and Mushrooms appeared first on Cooking 4 All.

Ingredients:

• 5 medium-size potatoes
• 2 chopped onions
• 1/2 cup peas
• 2 cup of chopped parsley
• 1/2 cup of chopped cilantro
• 5 eggs
• 2 teaspoons ground cumin
• 1 tablespoon black pepper
• 1 1/2 tablespoons kosher salt
• 1/4 cup of vegetable oil

Instructions:

1. Cook the potatoes in boiling water until soft. Cool them, peel them, and then move them into a large bowl. Lightly press them to get medium size chunks.
2. Add the onions, peas, eggs, parsley, cilantro, and spices into the bowl and until they all unite.
3. Preheat an oven to 180.
4. Warm the oil in a tall and small pot. Once hot, move the content of the bowl into the pot, cover it, and cook on medium heat for 10 minutes. Reduce to low heat and cook for another 10 minutes.
5. Move the pot to the oven and bake for 45 minutes.
6. When the Maakouda is done, flip it over a large plate and serve. Enjoy.

The post How to Make Maakouda—Northern African Potato Cake appeared first on Cooking 4 All.

Ingredients

• 1 zucchini chopped into 1 cm cubes
• 1 cup of green peas
• 1 broccoli divided into small flowers
• 1 cup of wheat groats
• 1 cup of boiled water
• 1 finely chopped garlic glove
• 1 tablespoon of grounded fresh ginger
• 1/2 cup of finely chopped parsley
• 1/2 cup of finely chopped mint
• 5 tablespoons extra virgin olive oil
• Salt and pepper

Instructions

1. Place the wheat groats in a bowl and pour 1 cup of boiled water over it. Mix, cover with a clean towel and let it seat for about 20 minutes until the water is gone.
2. In a big heavy pan, heat the olive oil and then add the zucchini, green peas, broccoli, chopped garlic, and fresh ginger. Fry it for 15 minutes and stir from time to time.
3. Add the wheat groats, mix and cook over high heat, uncovered, for 5 more minutes.  
4. Add the parsley and mint. Season with salt and pepper. Enjoy.

The post Check Out This Healthy Dish of Wheat Groats and Green Veggies appeared first on Cooking 4 All.

Ingredients

• 200 g of grounded almonds
• 100 g sugar powder
• 1 egg white
• 1/2 teaspoon baking powder
• 1 tablespoon rose water

Instructions

1. In a bowl whisk the egg white until you get soft and airy foam.
2. Add the grounded almonds, sugar powder, baking powder, and rose water and knead using your hands until you can a soft dough.
3. Create small balls of dough and place them on a baking tray.
4. Preheat an oven to 175 C and then cook the cookies for 12-15 minutes until they are golden.
5. Let the cookies cool before serving them with some warm cup of tea. Enjoy.

The post Try These Gluten-Free Almonds Cookies appeared first on Cooking 4 All.

Ingredients

• 125 g wide rice noodles
• 300 g tofu cut into 1 cm cubes
• 4 finely sliced garlic cloves
• 2 beaten eggs
• 3 chopped spring onions
• 1/2 salted peanuts
• 1/2 cup vegetable oil
• 2 tablespoons soy sauce
• 1/2 cup fish sauce
• 1/2 tablespoon chili flakes

Instructions

1. Place the rice noodles in a large bowl, soak them in boiling water for 20 minutes, and then filter the water out.
2. In a separate small bowl, mix the soy sauce, fish sauce, and chili flakes
3. In a large wok, warm the oil, and then fry the tofu for 5 minutes, before placing it onto a separate plate.
4. Remove half of the oil from the wok. Then, add the eggs and the garlic to the wok, stirring constantly for 1 minute before adding in the noodles and the spring onions. Mix until the noodles separate from each other.
5. Add in the tofu and the sauce and stir fry everything for 5 minutes.
6. Move it all into serving bowls and sprinkle with peanuts. Enjoy!

The post This Vegetarian Pad Thai is Literally Addicting appeared first on Cooking 4 All.

Ingredients

• 150 g Lotus biscuits chopped into fine crumbs
• 100 g butter
• 1 tablespoon white sugar
• 1 kg Philadelphia cheese
• 1 cup brown sugar
• 3 tablespoons all-purpose white flour
• Zest from 1 lemon
• 3 eggs yolks
• 1 cup sour cream

Instructions

1. In a pan, melt the butter and then add biscuits and the sugar and stir until you get an even mixture.
2. Transfer the mixture into a round cake tin and make sure to press it to the bottom.
3. Move the cake tin into a preheated oven. Bake for 10 minutes and let it cool for 20 minutes.
4. With the help of a mixer, mix the cheese until it breaks and becomes more creamy. Then add in the brown sugar, the flour, the eggs, and the zest from one lemon. Keep mixing for 5 minutes before adding in the sour cream and whisk it until you get an even mixture.
5. Move the mixture into the cake tin and spread it evenly.
6. Move the cake into a preheated oven and bake at 200 C for 10 minutes, before reducing the heat to 100 C and bake for another 45 minutes.
7. Remove the cake from the oven and let it cool for at least 2 hours before serving. Enjoy.

The post If You Love a Good ‘ol Classic Cheesecake, This is the One to Try appeared first on Cooking 4 All.

Ingredients:

• 5 large zucchini chopped into 3/4-inch slices
• 2 large potatoes pilled and chopped into 1-inch cubes
• 2 sliced leeks
• 2 finely chopped garlic cloves
• 1/2 sour cream
• 5 cups of water
• 3 tablespoon olive oil
• Salt and pepper

Instructions:

1. Heat the oil in a large pot and then add the zucchini, potatoes, leek, and garlic. Fry for 7 minutes.
2. Add in the water, bring to boil, and cook for 25 minutes. Season with salt and pepper.
3. When the potatoes are very soft, remove from the stove and add in the sour cream.
4. With a blender stick, blend until completely smooth. Taste and see if the soup needs more salt.
5. Move to bowls and enjoy.

The post How to Make a Quick Zucchini Soup appeared first on Cooking 4 All.

Ingredients:

• 2 cups all-purpose flour
• 5 eggs
• 1 cup white sugar
• 1 tablespoon baking powder
• 3/4 cup sour cream
• 200 grams melted chocolate
• 1 sliced banana

Instructions:

1. Whisk the eggs and sugar for 5 minutes until they get foamy.
2. Mix the melted chocolate and the sour cream and then add to the bowl with the eggs and mix well.
3. Add in the flour and baking powder and mix only until the mixture is unified.
4. Preheat the oven to 320 F.
5. Move the mixture into two English cake baking pan.
6. On top of each cake place the sliced banana slices evenly.
7. Bake for 40 minutes and then let the cakes cool for at least 20 minutes before serving. Enjoy.

The post This Chocolate and Banana Cake is to Die For! appeared first on Cooking 4 All.

Ingredients:

• 500 grams tagliatelle pasta
• 20 baby mozzarella
• 250 grams cherry tomatoes cut into halves
• 25 basil leaves torn into strips
• 1/4 cup extra virgin olive oil
• Salt and pepper

Instructions:

1. Cook the pasta in salted boiling water until it is al-dente. Save 1/2 cup of the cooking water.
2. In a bowl, mix the mozzarella, tomatoes, olive oil, and basil and season with salt and pepper.
3. Add the pasta and the cooking water into the bowl and mix well.
4. Move into serving dishes and enjoy.

The post How to Make Caprese Pasta appeared first on Cooking 4 All.

Ingredients:

• 1 kilogram of potatoes
• 150 grams grated parmesan cheese
• 2 finely chopped garlic cloves
• 3/4 cup of milk
• 25 grams sour cream
• 1 teaspoon nutmeg
• Salt and pepper

Instructions:

1. Peel the potatoes and slice them into very fine slices. Peel the garlic cloves.
2. Preheat the oven to 410 F.
3. Layer the potatoes in a baking tray and season each layer with salt, pepper, and nutmeg.
4. In a bowl, mix the sour cream, garlic, and milk, and then pour the mixture on the potatoes.
5. Sprinkle the parmesan cheese evenly on top of the potatoes.
6. Bake for 50 minutes. Enjoy.

The post How to Make French Gratin Dauphinois appeared first on Cooking 4 All.

Ingredients:

• 6 boneless chicken thighs
• 1 chopped onion
• 1 cup of white wine
• 300 g chopped portabella mushrooms
• 1/2 cup chopped parsley
• 2 finely chopped garlic glove
• Salt and pepper

Instructions:

1. In a wide pan warm the olive oil and then add the onion and the garlic. Fry for 5 minutes, stirring occasionally.
2. Add the chicken, fry for 4 minutes on each side until the chicken is completely done.
3. Add the mushrooms and stir for 3 minutes. Season with salt and pepper.
4. Add in the wine, bring to boil and then reduce to low heat, cover and cook for another 10 minutes. Add the chopped parsley, stir and cook for another 3 minutes.
5. Serve with white rice and enjoy.

The post Juicy Chicken in White Wine and Mushrooms appeared first on Cooking 4 All.

Ingredients:

• 5 medium-size potatoes
• 2 chopped onions
• 1/2 cup peas
• 2 cup of chopped parsley
• 1/2 cup of chopped cilantro
• 5 eggs
• 2 teaspoons ground cumin
• 1 tablespoon black pepper
• 1 1/2 tablespoons kosher salt
• 1/4 cup of vegetable oil

Instructions:

1. Cook the potatoes in boiling water until soft. Cool them, peel them, and then move them into a large bowl. Lightly press them to get medium size chunks.
2. Add the onions, peas, eggs, parsley, cilantro, and spices into the bowl and until they all unite.
3. Preheat an oven to 180.
4. Warm the oil in a tall and small pot. Once hot, move the content of the bowl into the pot, cover it, and cook on medium heat for 10 minutes. Reduce to low heat and cook for another 10 minutes.
5. Move the pot to the oven and bake for 45 minutes.
6. When the Maakouda is done, flip it over a large plate and serve. Enjoy.

The post How to Make Maakouda—Northern African Potato Cake appeared first on Cooking 4 All.

Ingredients

• 1 zucchini chopped into 1 cm cubes
• 1 cup of green peas
• 1 broccoli divided into small flowers
• 1 cup of wheat groats
• 1 cup of boiled water
• 1 finely chopped garlic glove
• 1 tablespoon of grounded fresh ginger
• 1/2 cup of finely chopped parsley
• 1/2 cup of finely chopped mint
• 5 tablespoons extra virgin olive oil
• Salt and pepper

Instructions

1. Place the wheat groats in a bowl and pour 1 cup of boiled water over it. Mix, cover with a clean towel and let it seat for about 20 minutes until the water is gone.
2. In a big heavy pan, heat the olive oil and then add the zucchini, green peas, broccoli, chopped garlic, and fresh ginger. Fry it for 15 minutes and stir from time to time.
3. Add the wheat groats, mix and cook over high heat, uncovered, for 5 more minutes.  
4. Add the parsley and mint. Season with salt and pepper. Enjoy.

The post Check Out This Healthy Dish of Wheat Groats and Green Veggies appeared first on Cooking 4 All.

Ingredients

• 200 g of grounded almonds
• 100 g sugar powder
• 1 egg white
• 1/2 teaspoon baking powder
• 1 tablespoon rose water

Instructions

1. In a bowl whisk the egg white until you get soft and airy foam.
2. Add the grounded almonds, sugar powder, baking powder, and rose water and knead using your hands until you can a soft dough.
3. Create small balls of dough and place them on a baking tray.
4. Preheat an oven to 175 C and then cook the cookies for 12-15 minutes until they are golden.
5. Let the cookies cool before serving them with some warm cup of tea. Enjoy.

The post Try These Gluten-Free Almonds Cookies appeared first on Cooking 4 All.