2 cups milk and 1/2
3/4 cup oil
1 tablespoon baking powder
2 cups flour
3 tablespoons grated cheese
500 g of sausage ( or meat of choice )
200g mozzarella cheese
1 can tomato sauce
Blend together all the dough ingredients
In a large bowl place the half of the dough and then put the sausage, tomato sauce, mozzarella and cover with the remaining dough
Sprinkle over the grated cheese and oregano Bake for about 30 minutes or until stick with a fork and comes out clean
Serve it hot
1- You have a headache – Ginger Tea
2- You have bad breath- Black. Tea
3- You have the jitters – Passion Flower Tea
4- You have allergy sniffles – Nettle Tea
5- You have 3pm cravings – Green Tea
6- You’re feeling unintelligent- Ginkgo Tea
7- You want to get to sleep – Valerian Tea
8- You have a sweet tooth – Licorice Tea
9- You have a belly woes- Peppermint Tea
10- You want faster calorie burn – Oolong Tea
You know when you have that nasty cold and all you want to do is relax?
eat that comfortable food and sleep?
I love making and eating this soup
Vegetable and Noodle soup
1 Bell Pepper.
2 Tablespoons margarine.
2 cloves of garlic
Pasta and salt.
Way of preparing:
Sauté the onions and garlic on the margarine. Cut the vegetables into pieces put in the pan, with a pinch of salt, stir-fry; Put water up to cover the vegetables, cook for 5 minutes; break small pieces of pasta and add to pan cook for 11 minutes.
Your soup is ready.
Calories: 490 per serving
Preparation time: Quick (30 minutes)
Type: Main course
· 6 chicken breast fillets
· Salt and pepper to taste
· 6 slices bacon
· 6 green beans
· 1 carrot cut into sticks
· 2 tablespoons olive oil
· 1 tablespoon of corn starch
· 1/2 liter of vegetable broth
· 6 potatoes cut in four
· Chopped parsley to taste
Method of preparation
Season the fillets with salt and pepper. On each fillet, distribute a slice of bacon, the beans and carrots. Roll as Swiss roll and secure with toothpicks. In a saucepan, heat the oil and brown the steaks. Add the cornstarch dissolved in the vegetable broth and cook potatoes until tender. Place the steaks on a platter, drizzle with the sauce and serve with the potatoes sprinkled with parsley.
1/2 zucchini into small pieces
5 cherry tomatoes in 4
10 dried tomatoes
1 Lightly cooked broccoli
4 radishes sliced
5 black and green olives
1 bunch of arugula
1 half pineapple into thin slices 4
2 boiled eggs cut into 4
Cooked pumpkin into small pieces
Arrange all the greens, then the cooked and sliced raw, and garnish the dish.
Sprinkle with olive oil and flax seeds.