I took the recipe from MotanLaOale and I'm not sorry that I made the cake because I'll do it more often. came out as colorful as yours that I was lazy to cut a few cubes of shit, but it was delicious.

These delicious hummus veggie burgers are a cheap alternative to traditional meat burgers thanks to the chickpeas. The refreshing yogurt sauce and crunchy cucumbers add great balance of flavor and texture.Click here to see 7 Must-Try Burger Recipes. IngredientsFor the burgers:One 15-ounce can chickpeas, rinsed and drained3 scallions, roughly chopped1 garlic clove, roughly choppedZest of 1 lemon plus juice of ½ (other ½ reserved for yogurt sauce below)½ teaspoon ground cuminSalt and pepper1 large egg, beaten¾ cup bread crumbsOil, for cookingFor the spicy yogurt sauce:1 cup Greek yogurt1 tablespoon harissaJuice from the reserved ½ lemonSalt and pepper½ tablespoon fresh mint, finely chopped½ tablespoon fresh parsley, finely choppedFor assembly:4 pitas1 cucumber, slicedDirectionsFor the burgers:Add the chickpeas, scallions, garlic, lemon, and spices to the bowl of a food processor.

RecipesDish typeCakeTraybakesAbsolutely delicious on their own but heavenly in some custard.Recipe by:Norfolk, England, UK12 people made thisIngredientsServes: 8 125g butter, softened50g caster sugar1 egg2 tablespoons oil1 teaspoon vanilla extract2 teaspoon baking powder200g raspberry jam250g plain flour100g plain flour (added to half remaining Dough)MethodPrep:15min ›Cook:20min ›Extra time:20min resting › Ready in:55minPreheat the oven to 180 C / Gas 4.

I prepared something quick, easy to prepare and nutritious for breakfast. I also serve you with pleasure ... 1 stick50 g chopped scallops6 cherry tomatoes6 black laity olives100 g feta cheeseLeaven side with leavesLeave for decorationPortions: 2Preparation time: less than 15 minutes RECIPE PREPARATION Method with scallops paste and leek: Cut julienne leek leaves , tomatoes in 4, if they are bigger, or in 2 if they are small and we remove the seeds from the olives.

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1In a Dutch oven, melt butter over medium heat. Stir in flour. Add onion and carrot; cook for 5 minutes, stirring constantly. Gradually add chicken stock and cream, stirring until smooth. Bring to a simmer. Reduce heat to medium-low; cook for 15 to 20 minutes, or until thickened. Add broccoli; cook for 15 to 20 minutes, or until tender.