Recipes!

Food Prep

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Crockpot Chicken and Dumplings

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Port Rib Dinner

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Glow Soup

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Chicken Spaghetti

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Savory Pie

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Purslane

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Chicken Recipe

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Fruit Leather

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Nearly 400 thousands London busses of food vanish from our kitchens each year, damaging our Earth. Yet, it’s barely discussed. Believe it or not, food waste is the product of a lack of imagination. If you want to fight food waste, follow for more inspirations.

INGREDIENTS:

3-4 x cups of fruit

2 x tbsp chia seeds

1 x tbs maple syrup or agave syrup

STEP BY STEP:

– Add all the ingredients to a blender – Blend until smooth and tip the mixture into a baking tray lined with a silicon pad – Dry at low temp in the oven (80C or 175F) – Cut in stripes, roll and store in jars

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A Different Kind Way To Cook An Omelet

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A New Way To Cook Chicken Breasts

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Chicken and Cabbage

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Now this is the only way I cook chicken breast, and my family loves it!

Ingredients cabbage: 3 pc chicken breast: 600 g (21 oz) beer: 500 ml (17 fl oz) potatoes: 3 pc salt: 3 g (0.1 oz) black pepper: 2 g (0.1 oz) olive oil: 20 ml (0.7 fl oz) mozzarella: 400 g (14 oz) red onion: 1 pc salt: 3 g (0.1 oz) black pepper: 2 g (0.1 oz) eggs: 3 pc sour cream: 200 g (7.1 oz) tomatoes: 2 pc carrot: 1 pc vinegar: 5 ml (0.2 fl oz) soy sauce: 7 ml (0.2 fl oz) honey: 10 g (0.4 oz) lemon juice: 15 ml (0.5 fl oz) scallions: 20 g (0.7 oz)

Garlic Bread

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Low Carb Zucchini Breadwich

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Sweet Potato Toast

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Gummy Bear

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Chicken Baloney

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Fermented Honey Garlic

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Grape Jelly

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Cough Syrup

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Easy Wrap Recipe

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Cheese stuffed Tortillaa

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Storing Food In Honey

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Banana Peanut Butter Carrot Loaf

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Blending Ingredients to Relieve Symptoms

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Soap

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Oat Chocolate Chip Cookies

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Pineapple Drink

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Breakfast Donuts

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Deep Fried Banana Split with Peanut Butter

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Lasagna Upside Down Cake

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Time Saver Hacks an alternative to peeling potatoes

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Ice Cream Coffee

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Bacon and Cheese Stuffed Potatoes

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Apple Upside-Down Cake

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Put these ingredients into a cast iron frying pan
2 thinly sliced apples
5 sticks of butter
1 heaping tablespoon brown cane sugar
cinnamon
nutmeg
ground cloves
pumpkin spice
vanilla
Put on the stove at medium heat stirring occasionally until the apples are cooked. Then, cover the cooked apples with cinnamon buns and put the pan in the oven at 350 degrees until they are cooked. Turn onto a wooden platter and drizzle with yogurt and caramel syrup. Serve and enjoy with a scoop of ice cream. Yum…

Chicken Patties

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Croissant Breakfast Pie!

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Home Made Remedies

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Freeze Drying! Who knew?

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You see with your brain not your eyes
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Cheese made easy!

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Fancy Icing/Frosting

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Strawberry Horns

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Frozen Yogurt Bark

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Home made zucchini wrap

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Immune Cubes

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Cucumber Roll

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Get Lean in a Hurry Broccoli Souphttps://www.facebook.com/reel/2380573648946168

Egg White Bread

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Homemade Crackers

Cleansing Drink

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Garlic Potatoes Slices

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Apple Ice cream

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Roast Vegetables and Sauce

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Tangerine Desert!

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BUN Shapes

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Preserving Food Without Electricity!

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Christmas Tarts

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Ice Cream

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Ginger Bead House

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, you can find the list of ingredients and the steps of this recipe on our website (https://www.chefclub.tv/en-us/)

Yorkshire Pudding

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Carrot Truffles

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Cream Cheese

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Chocolate Mousse Cake

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Lemon Ice Cream

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Scarf Styles

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Fat Burning Chocolate

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Banana Chocolate Cookies

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3 ripe mashed bananas
1/4 cup cocoa powder
1/2 cup peanut butter
Then mix well add chocolate chips to taste

Spoon onto a cookie sheet lined with parchment and bake at 350 degrees for 15 minutes.. let cool for 10 minutes and enjoy

Zucchini Wrap

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Cauliflower Nuggets

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Pizza Loaf

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Party Rolls

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Sweet Cinnamon Air Fryer Banana Chips

Overview: Enjoy these crispy, sweet banana chips with a touch of cinnamon for a quick and healthy snack. They’re simple to make and irresistibly delicious!

Ingredients:

~ 2 firm, ripe bananas (peeled and sliced thinly into rounds)

~ 1 tbsp melted butter or coconut oil

~ 1 tbsp white sugar (or use coconut sugar for a healthier choice)

~ ½ tsp ground cinnamon

Instructions:

1. Slice the Bananas:

• Peel and slice the bananas into thin rounds, about ⅛ inch thick, ensuring even cuts for uniform cooking.

2. Prepare the Coating:

• Combine the cinnamon and sugar in a small bowl.

• Lightly coat the banana slices with melted butter or coconut oil, then sprinkle them evenly with the cinnamon-sugar mixture.

3. Preheat the Air Fryer:

• Set your air fryer to 350°F (175°C) and allow it to preheat for 3-5 minutes.

4. Cook the Banana Chips:

• Arrange the banana slices in a single layer in the air fryer basket, avoiding overlap. Cook in batches if needed.

• Air fry for 8-10 minutes, flipping halfway through, until the chips are golden and crispy. Keep an eye on them in the last few minutes to prevent burning.

5. Cool and Enjoy:

• Move the cooked banana chips to a wire rack to cool completely. They’ll crisp up as they cool. Enjoy right away or store in an airtight container for up to two days.

Extra Tip:

• Add a sprinkle of sea salt before air frying for a savory-sweet twist!

@ Prep Time: 5 minutes | Cook Time: 8-10 minutes per batch | Total Time: 15-20 minutes

This recipe provides guidance to create a similar version of the featured cinnamon banana chips, not an exact duplicate.

Innovative way to keep food

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Mozzarella Cheese

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Chocolate Cake

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Watermelon

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Cabbage Bread

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Homemade Coke

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Orange Upside Down Cake

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Homemade Milk Products

Creamy staples made simple: homemade mayo, sour cream, butter, cream cheese, and heavy cream — fresh from your kitchen!

Recipes

1. Homemade Butter
Ingredients:
2 cups heavy cream (preferably not ultra-pasteurized)
Optional: pinch of salt
Instructions:
Pour and Whip:
Add the cream to a stand mixer, food processor, or large jar (with a tight lid if shaking by hand). Whip or shake until:
First it becomes whipped cream
Then it separates into butter (solid) and buttermilk (liquid)
Drain the Buttermilk:
Pour off the liquid and save it if desired for baking.
Rinse the Butter:
Rinse the butter under cold water and knead it with a spatula or hands to squeeze out more buttermilk. Repeat until the water runs clear.
Add Salt (Optional):
Knead in a pinch of salt for flavor.
Store:
Store in an airtight container in the fridge for up to a week.
2. Homemade Heavy Cream Substitute
Ingredients:
3/4 cup whole milk
1/4 cup unsalted butter, melted
Instructions:
1. Melt the butter and let it cool slightly.
2. Pour the milk into a bowl or blender.
3. Slowly whisk or blend in the melted butter until fully mixed.
This gives you approximately 1 cup of heavy cream substitute suitable for most cooking and baking (not for whipping).
3. Homemade Cream Cheese
Ingredients:
4 cups whole milk (preferably not ultra-pasteurized)
2 cups heavy cream (optional, for extra richness)
2–3 tablespoons white vinegar or lemon juice
½ teaspoon salt (optional)
Instructions:
Heat the Milk (and Cream):
In a saucepan, heat the milk (and cream if using) over medium heat until it reaches about 185–195°F (85–90°C). Stir occasionally to prevent scorching.
Add Acid:
Remove from heat and stir in the vinegar or lemon juice slowly. You should see the curds start to separate from the whey. Let it sit for 10–15 minutes.
Strain the Curds:
Line a colander with cheesecloth and pour the mixture through it. Let it drain for 15–30 minutes, depending on how thick you want your cream cheese.
Blend It:
Transfer the curds to a food processor or blender and blend until smooth. Add salt to taste. If it’s too thick, add a little whey or milk.
Store:
Keep refrigerated in an airtight container for up to 1 week.
4. Homemade Mayonnaise
Ingredients:
1 large egg (room temperature)
1 cup (240 ml) neutral oil (like vegetable, canola, or light olive oil)
1 tablespoon Dijon mustard or regular mustard
1 tablespoon white vinegar or fresh lemon juice
½ teaspoon salt
Optional: a pinch of sugar for a milder taste
Instructions:

Prepare:
Place the egg, mustard, vinegar (or lemon juice), and salt in a tall jar or mixing bowl.

Add Oil:
If using an immersion blender: pour all the oil on top of the other ingredients. Place the blender at the bottom of the jar.

Blend:
Start blending at the bottom and slowly lift the blender up as the mayonnaise thickens. It should emulsify and turn creamy in about 30 seconds.

If using a whisk or hand mixer:
Add the oil very slowly in a thin stream while whisking continuously to avoid splitting.

Taste & Adjust:
Add more salt, vinegar, or lemon juice to taste if needed.

Store:
Transfer to a clean jar and refrigerate. Use within 1 week.

Tip:
Always use fresh, good-quality eggs, as this recipe uses raw egg. If you’re concerned about raw eggs, use pasteurized eggs.
5. Homemade Sour Cream
Ingredients:
1 cup (240 ml) heavy cream
2 teaspoons white vinegar or fresh lemon juice
¼ cup (60 ml) whole milk
Instructions:

Combine:
In a clean jar or bowl, stir together the heavy cream and vinegar (or lemon juice).

Add Milk:
Stir in the whole milk until well mixed.

Let It Sit:
Cover the jar loosely with a lid or clean cloth. Let it sit at room temperature (around 20–24°C / 68–75°F) for 12–24 hours, until thickened and tangy.

Refrigerate:
Once thick, stir gently, then cover tightly and refrigerate for at least an hour before using. It will keep in the fridge for about 1 week. https://www.facebook.com/photo/?fbid=2076545912840229&set=gm.995134639362738&idorvanity=646745657534973