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25 SoDelicious Recipes: To solve your "what to cook" dilemma

Table of Contents

  • Foreword
  • Starters and Snacks
    • Deep-Fried Caprese Bomb
    • Beef Tacos with Wasabi Mayonnaise
    • Cheeseburger Onion Rings
    • Deep Fried Mushrooms with Mustard Dip
    • Pan Fried Avocado Stuffed with Egg and Cheese
    • Bacon-Wrapped Onion Bombs
  • Main Courses
    • Honeycomb Chicken Cannelloni
    • Chicken and Bacon Loaf
    • Honey-Glazed Chuck Steak with Pancetta and Asparagus
    • Ahi and Red Tuna Poke
    • Chicken Casserole with Mascarpone Sauce
    • Mozzarella-Filled Zucchini with Spicy Glaze
    • Pork Tenderloin with Berry Sauce
    • Roasted Eggplant Fan
    • Whole Chicken Stuffed with Onion and Lemon
    • Roasted Pork Belly with Orange Marmalade
    • Yogurt-Marinated Chicken and Noodles
    • Cheddar Stuffed Chicken Meatballs
    • Prosciutto-Wrapped Pork with Asparagus and Mushrooms
  • Desserts
    • Raw-Vegan Walnut and Cashew Cake
    • Pecan-Crusted Apple Tart
    • Chocolate and Vanilla Battenberg Cake
    • Chocolate Mousse
    • Chocolate-Covered Date Pops
    • Nutella and Chocolate Chip Cookies
  • Credits

25 Delicious & Easy to Make Recipes to Solve Your “What to Cook” Dilemma


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There are thousands of recipes all over the internet and we know that sometimes it can be hard to pick the right one. That’s why we’ve selected for you 25 delicious, easy to make meals to make you go mmmm…

All the recipes are carefully selected to ensure a balanced nutrition, with healthy ingredients that are probably already on your usual shopping list.

So, next time when you’ll have a “What’s for dinner dilemma”, or whenever your friends are coming over and you want to treat them with a yummy snack, or when you’re looking for a toddler-approved and healthy dessert, let our 25 SoDelicious Recipes ebook inspire you!

Most of all, dare to improvise, use your favorite ingredients, engage your friends and family in the process and make it fun!

Enjoy!

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[
**]Starters and Snacks


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Forget about buying snacks from the store! There are hundreds of tasty appetizers and snacks you can make. We’ve made you a nice list and we’re sure you’re going to love each and every one! They are crazy delicious, easy to make, and ready in a snap!

Deep-Fried Caprese Bomb

You know the classic Caprese salad? Layers of tomato, mozzarella, and fresh basil. It’s delicious, nothing to say! But this version of Caprese is really something else! The difference is that the traditional Caprese is coated with breadcrumbs and then deep-fried!

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Ingredients

  • 1 tomato
  • 4 slices mozzarella
  • 4 leaves basil
  • 2 tablespoons flour
  • 1 egg
  • 1 tablespoon milk
  • 2 tablespoons breadcrumbs
  • Vegetable oil for frying

Preparation

  • Slice the tomato.
  • Put one tomato slice (edge slice), then a mozzarella slice, a basil leaf, and continue with tomato, mozzarella, and basil until you finish the ingredients.
  • Fix the tomato with a skewer.
  • Whisk the egg with milk and make an egg wash.
  • Coat the tomato and mozzarella fan with flour, then egg wash, and then breadcrumbs.
  • Heat the vegetable oil in a deep skillet.
  • Deep-fry the caprese bomb.
  • Set aside a few minutes before serving. Eat the dish while it’s still warm.

Nutrition per serving

  • Calories: 785 kcal
  • Fat: 58 g
  • Proteins: 36 g
  • Carbs: 30 g

For a brief video demonstration please visit our website.

Beef Tacos with Wasabi Mayonnaise

If you’re looking for a great snack, you can always rely on Mexican treats. The food is delicious, fresh, and full of interesting ingredients. These tacos, pair up a delicious beef steak, with a surprising sauce, with mayo, wasabi, and chili!

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Ingredients

  • 12 ounces (340 grams) beef tenderloin
  • 1 tablespoon vegetable oil
  • Salt
  • Pepper
  • 2 ounces (55 grams) mayonnaise
  • 1 teaspoon wasabi paste
  • 2 red chilies, thinly sliced
  • Chives
  • 2 ounces (55 grams) cabbage, shredded
  • 2 ounces (55 grams) red cabbage, shredded
  • 1 tablespoon olive oil
  • Lettuce leaves
  • 8 mini soft taco shells

Preparation

  • Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat.
  • Add the beef and cook it for 3-4 minutes per side.
  • Mix the mayonnaise with wasabi and 1 thinly sliced chili. Season it with salt, pepper, and chives.
  • Place the cabbage in a large bowl. Pour a drizzle of olive oil and add 1 red chili.
  • Thinly slice the beef. Top the tortilla with lettuce and cabbage. Add the beef and wasabi mayo.
  • If you want, you can secure the tacos with a thin slice of carrot.

Nutrition per serving

  • Calories: 438 kcal
  • Fat: 22 g
  • Proteins: 31 g
  • Carbs: 28 g

For a brief video demonstration please visit our website.

Cheeseburger Onion Rings

Cheeseburgers and onion rings work together like salt and pepper, and this recipe truly brings that out! But… something’s different! This time, the cheeseburger is actually inside the onion rings! If you didn’t think it’s possible, just follow the recipe. You’ll be surprised!

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Ingredients

  • 7 ounces (200 grams) ground beef
  • 1 teaspoon mixed spices
  • Salt
  • Pepper
  • 1-2 large onions
  • 4 ounces (110 grams) Cheddar, sliced
  • 1 cup (140 grams) flour
  • 3 eggs, whisked
  • 1 cup (110 grams) breadcrumbs
  • Vegetable oil for frying

Preparation

  • Add the ground beef in a large bowl.
  • Season it with mixed spices, salt, pepper and mix everything.
  • Thickly slice the onions and use largest rings.
  • Fill the rings with ground beef and add 1 Cheddar slice in the middle.
  • Cover the rings with flour, whisked egg and breadcrumbs.
  • Deep-fry the rings for 5-6 minutes.
  • Dry them of the extra oil and serve.

Nutrition per serving

  • Calories: 546 kcal
  • Fat: 31 g
  • Proteins: 34 g
  • Carbs: 33 g

For a brief video demonstration please visit our website.

Deep Fried Mushrooms with Mustard Dip

Are you having friends over and looking for a homemade snack, that is quick and easy to make? Try these deep fried mushrooms with mustard and cumin dip and set the board game! Increase the quantities depending on how many guests you have! Serve while the mushrooms are still hot!

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Ingredients

  • 10 mushrooms, cut into halves
  • 1/2 cup (70 grams) flour
  • 1 egg
  • 1 tablespoon milk
  • 1/2 cup (55 grams) breadcrumbs
  • Vegetable oil for frying
  • 1 teaspoon cumin seeds
  • 1/2 cup (110 grams) heavy cream
  • 1 teaspoon mustard
  • 1/2 teaspoon dried oregano
  • Herb salt
  • Pepper

Preparation

  • Whisk the egg with milk and make egg wash.
  • Coat each the mushrooms with flour, dip them in the egg wash, and coat with breadcrumbs.
  • Heat the vegetable oil in a wok or deep skillet. Deep-fry the mushrooms for about 3-4 minutes or until golden.
  • Heat another skillet and roast the cumin seeds for 1 minute.
  • Add the heavy cream, mustard, dried oregano, herb salt, and pepper.
  • Mix and simmer until the sauce reduces by half and thickens.
  • Serve the mushrooms with mustard dip.

Nutrition per serving

  • Calories: 488 kcal
  • Fat: 42 g
  • Proteins: 15 g
  • Carbs: 18 g

For a brief video demonstration please visit our website.

Pan Fried Avocado Stuffed with Egg and Cheese

If you’re looking for a satisfying meal, check this out! Avocado stuffed with soft boiled egg and Cheddar, wrapped in bacon and then slightly pan-fried! Don’t think it’s such a big deal? Just try it yourself!

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Ingredients

  • 1 avocado
  • 7 slices bacon
  • 1 ounce (30 grams) Cheddar cheese
  • 1 egg, medium size
  • Vegetable oil for frying

Preparation

  • Cut the avocado in halves, peel it, and scoop out some pulp.
  • Put some water in a saucepan and bring it to a boil, on high heat. Boil the egg for 3 minutes.
  • Let the egg cool and peel it.
  • Place the bacon slices on your workspace.
  • Shred the Cheddar cheese and place it into each avocado halve.
  • Put the soft boiled egg in the avocado hole.
  • Wrap the avocado with bacon.
  • Heat vegetable oil in a skillet and fry the avocado for a 2-3 minutes.

Nutrition per serving

  • Calories: 689 kcal
  • Fat: 53 g
  • Proteins: 36 g
  • Carbs: 12 g

For a brief video demonstration please visit our website.

Bacon-Wrapped Onion Bombs

Don’t worry, these bombs are harmless! The only thing exploding is their amazing flavor. How do you make them you ask? First make a regular minced beef mixture, and then use the mixture to fill the onion rings. Then use some bacon to wrap the onion rings. Drizzle with BBQ sauce and slide them in the oven.

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Ingredients

  • 10 ounces (285 grams) ground beef
  • 2 eggs
  • 1 red onion, chopped
  • 1/3 cup (35 grams) breadcrumbs
  • Salt
  • Pepper
  • 1 teaspoon garlic powder
  • 1/4 cup (65 ml) milk
  • 2 medium sized onions
  • 7 ounces (200 grams) bacon
  • Barbecue Sauce

Preparation

  • Preheat the oven to 400℉ / 200℃.
  • Place the meat in a large salad bowl. Add the eggs, red onion, and breadcrumbs. Season with salt, pepper, garlic powder, and parsley. Pour the milk and mix with your hands until smooth.
  • Slice off the top and the bottom of the onions and peel off their skin. Cut the onions and stop right before getting to their middle and start to peel off their layers. Take the onion rings and fill them with beef mixture.
  • Wrap each ring with 2 slices of bacon. Make sure you cover them entirely. Use toothpicks to secure. Place the onion bombs in a baking tray and brush with barbecue sauce.
  • Place the tray in the oven for the next 25 minutes.
  • You can serve the onion bombs with ketchup, or with one of your favorite dip!

Nutrition per serving

  • Calories: 264 kcal
  • Fat: 13 g
  • Proteins: 17 g
  • Carbs: 14 g

For a brief video demonstration please visit our website.

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**]Main Courses


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Don’t know what to cook today? Take a look at our lovely suggestions and you’ll surely find something everyone at the table will enjoy. We’ve selected our most successful recipes of chicken, pork, tuna, pasta and casseroles, and you’ll also have a delicious vegetarian choice.

Honeycomb Chicken Cannelloni

These delicious cannelloni definitely look worthy of a feast! Fill them with chicken mince, and top them with tomato sauce, bechamel, and mozzarella. Placing the cannelloni standing up, will give them a nice crunch and a honeycomb-like appearance.

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Ingredients

  • 1 tablespoon vegetable oil
  • 1 carrot, shredded
  • 1 red onion, minced
  • 7 ounces (200 grams) chicken mince, cooked
  • 1 teaspoon oregano
  • Salt
  • Pepper
  • Parsley
  • 1/2 cup (125 ml) tomato sauce
  • 1-2 garlic cloves, chopped
  • 4 ounces (110 grams) cannelloni, around 12 tubes
  • 4-5 tablespoons bechamel sauce
  • 1/2 cup (55 grams), mozzarella

Preparation

  • Heat the oil in a skillet and add the carrot and onion. Cook them for 2 minutes.
  • Add the chicken mince. Season with oregano, salt, and pepper. Add the parsley, tomato sauce, garlic, and cook everything for 2-3 minutes.
  • Heat a saucepan over medium heat and fill about 3/4 of it with water. Add the cannelloni and cook them according to the instructions on the package.
  • Preheat the oven to 360℉ / 180℃.
  • Lay the cannelloni vertically in a round baking tray, around 5 inches (12.5 cm) in diameter.
  • Fill the cannelloni with the chicken and veggie mixture. Top with bechamel sauce, and shredded mozzarella.
  • Add the baking tray into the oven for the next 25 minutes!

Nutrition per serving

  • Calories: 260 kcal
  • Fat: 16 g
  • Proteins: 11 g
  • Carbs: 22 g

For a brief video demonstration please visit our website.

Chicken and Bacon Loaf

Imagine this: a fluffy loaf stuffed with mozzarella, French fries and fried chicken! Make it when you have guests! You can cut about 12 slices, 2 for each of you. The chicken is a little spiced and the bacon is so crispy that it will give you so many pleasure sensations while you eat! If you feel, serve it with mayo!

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Ingredients

  • 3 chicken breasts
  • Paprika powder
  • Salt
  • Pepper
  • 10 slices bacon
  • 1/4 cup (30 grams) shredded mozzarella
  • 2 tablespoons chopped dill
  • 6 ounces (170 grams) French fries
  • 2 ounces (55 grams) sliced mozzarella
  • 1 tablespoon soy sauce

Preparation

  • Preheat the oven to 365℉ / 185℃.
  • Put on your workplace a plastic wrap sheet.
  • Put on it one chicken breast.
  • Sprinkle on the chicken breast some paprika powder, some salt, and some fresh pepper.
  • Make the same thing with the other chicken breasts.
  • Wrap the chicken breast with the plastic and use a wooden meat mallet to tenderize the chicken breast.
  • Put the bacon slices on a loaf pan, covering the pan edges.
  • Put the chicken breasts over the bacon slices.
  • Add the mozzarella, the dill, and the fries.
  • Slice the remaining mozzarella and put the slices in the loaf pan, over the fries.
  • Wrap the chicken and the bacon edges over the filling.
  • Spread some soy sauce over the bacon.
  • Bake it for 45 minutes.

Nutrition per serving

  • Calories: 254 kcal
  • Fat: 12 g
  • Proteins: 30 g
  • Carbs: 9 g

For a brief video demonstration please visit our website.

Honey-Glazed Chuck Steak with Pancetta and Asparagus

Chuck steaks are one of those foods you can’t get enough of. So it’s best to keep track of plenty of ways to cook it, so you don’t get bored. How about glazing it? You’ll need tomato sauce, honey, red wine, and red peppercorn. And then you’ll need to set the table, light the candles and prepare for a romantic dinner this recipe would be great for!

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Ingredients

  • 1 pound (450 grams) chuck steak (2 pieces)
  • 4 tablespoons vegetable oil
  • 3 tablespoons tomato sauce
  • 1 garlic head
  • 1/2 cup (125 ml) red wine
  • 2 tablespoons honey
  • 1 teaspoon red peppercorn
  • 1/3 cup (85 ml) beef stock
  • 2 ounces (55 grams) pancetta, chopped
  • 3.5 ounces (100 grams) mushrooms, halves
  • 3 asparagus stalks
  • 1 spring onion, sliced

Preparation

  • Preheat the oven to 380℉ / 190℃.
  • Cut each chuck steak into 2 or 3 large pieces.
  • Heat 2 tablespoons of vegetable oil in a skillet.
  • Place the chuck steak in the skillet and season it with salt and pepper.
  • Fry the meat on all sides until well browned.
  • Add the tomato sauce and mix.
  • Cut the garlic head in half horizontally (through the cloves). Put one-half in the skillet, cut side down.
  • Add the wine, honey, and red peppercorn.
  • Cook the meat and, from time to time, turn over the steaks.
  • Add the beef stock and continue to cook.
  • Remove the garlic, then take each piece of meat and put it in a ceramic baking tray. Pour the sauce over it.
  • Cover the ceramic baking tray with aluminum foil.
  • Bake for 30 minutes.
  • Meanwhile, heat the remaining vegetable oil in another skillet.
  • Fry the pancetta and the mushrooms.
  • Break the asparagus stalks in smaller sticks and throw them in the skillet.
  • Season with salt and pepper and cook while stirring often.
  • Serve the steak with the pancetta and vegetable mixture.
  • You can sprinkle some spring onion over the dish before serving.

Nutrition per serving

  • Calories: 508 kcal
  • Fat: 31 g
  • Proteins: 40 g
  • Carbs: 20 g

For a brief video demonstration please visit our website.

Ahi and Red Tuna Poke

This traditional Hawaiian dish is gaining traction among foodies lately. And why wouldn’t it? With the classical combo between raw marinated fish, veggies, and the bed of rice they’re placed on, the tastiness factor is a no-brainer. This recipe uses not one, but two types of tuna: ahi and red. Add to that some spicy sriracha sauce and a few crunchy pine nuts and you’re set for a culinary experience you won’t soon forget.

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Ingredients

  • 3.5 ounces (100 grams) red tuna
  • 3.5 ounces (100 grams) ahi tuna
  • 2 spring onions
  • 1/2 cucumber
  • 1 tablespoon dark soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sriracha sauce
  • 1 tablespoon sesame oil
  • 5 ounces (140 grams) rice
  • 1 teaspoon white sesame seeds
  • 1 teaspoon black sesame seeds
  • 1 teaspoon pine nuts

Preparation

  • Cook the rice according to the instructions on the package. Drain and set it aside to cool.
  • Cube the tuna.
  • Chop the spring onion and dice the cucumber. Add them into a bowl.
  • Add the dark soy sauce, rice vinegar, sriracha sauce, and sesame oil over the veggies. Add the fish and mix everything together.
  • Place the rice in 2 separate bowls, and top them with the fish and veggie salad.
  • Serve with pine nuts and sesame seeds on top.

Nutrition per serving

  • Calories: 495 kcal
  • Fat: 12 g
  • Proteins: 31 g
  • Carbs: 62 g

For a brief video demonstration please visit our website.

Chicken Casserole with Mascarpone Sauce

With all these delicious flavors involved, everyone will fight to get a chance to taste this chicken casserole. It has asparagus, cauliflower, shredded cheese, and a delicious mascarpone sauce, that will stir the curiosity of just about anyone!

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Ingredients

  • 1/2 cauliflower head
  • 9 ounces (255 grams) chicken breast
  • Salt
  • Pepper
  • 5-6 asparagus spears
  • 1 tablespoon vegetable oil
  • 1/4 cup (110 grams) mascarpone
  • 1 egg
  • 1/4 cup (35 grams) parmesan, shredded
  • 1/2 cup (55 grams) mozzarella, shredded
  • 1 teaspoon paprika powder
  • Roasted peanuts

Preparation

  • Place the chicken breast on your working surface and season it with salt and pepper.
  • Heat the vegetable oil in a skillet over medium heat and add the chicken.
  • Cook it for 6-7 minutes per side.
  • For the veggies, heat a saucepan over medium heat, add water in it, and bring it to a boil. Add a pinch of salt in the water. Add the cauliflower and asparagus. Simmer them for 3-4 minutes.
  • Preheat the oven to 350℉ / 175℃.
  • For the sauce, add the mascarpone in a small bowl. Add the egg and incorporate it into the mascarpone. Add 1 tablespoon of parmesan.
  • Place the chicken in a baking tray, and top it with 1 tablespoon of sauce. Add the veggies. Top them with the remaining parmesan, mozzarella, and sauce.
  • Slide the tray into the oven for the next 20 minutes!
  • Serve it with a few roasted peanuts on top!

Nutrition per serving

  • Calories: 549 kcal
  • Fat: 35 g
  • Proteins: 47 g
  • Carbs: 13 g

For a brief video demonstration please visit our website.

Mozzarella-Filled Zucchini with Spicy Glaze

If you haven’t found out by now, know that zucchini and mozzarella work together like salt and pepper. So, grab your zucchini, and slice them to make room for the mozzarella filling. We thought nobody would mind some spice in here, so we’ve made a nice dressing out of olive oil, lemon juice, and a few spices. Use it to glaze the zucchini, and your dish will be packed full of flavors!

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Ingredients

  • 2 zucchini
  • 2 tablespoons olive oil
  • 1/2 lemon
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika powder
  • Salt
  • Pepper
  • 1/4 cup (30 grams) mozzarella, shredded

Preparation

  • Preheat the oven to 350℉ / 175℃.
  • Place the zucchini between 2 wooden spoons. Start cutting them, but not all the way down. Do it only until you reach the spoon, because you don’t want your zucchini to be sliced all the way.
  • Drizzle 1 tablespoon of olive oil over them. Bake them for the next 10 minutes.
  • Increase the heat to 360℉ / 180℃.
  • For the spicy glaze, use a small bowl, and add the remaining olive oil, the juice from half the lime, basil, oregano, paprika powder, salt, and pepper.
  • Grab the mozzarella and use it to fill the zucchini. Spread on them the spicy mixture.
  • Slide them in the oven for the next 20 minutes.

Nutrition per serving

  • Calories: 158 kcal
  • Fat: 14 g
  • Proteins: 6 g
  • Carbs: 4 g

For a brief video demonstration please visit our website.

Pork Tenderloin with Berry Sauce

A pork steak served with stir-fried veggies seems to be a pretty boring meal. But you can change the recipe unexpectedly nice just by adding a sweet and sour touch to the pork. In other words, make a red currant and raspberry sauce and lavishly pour it over the meat. Everything changes in an instant!

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Ingredients

  • 1 tablespoon olive oil
  • 7 ounces (200 grams) pork tenderloin
  • 1 green bell pepper
  • 1 red bell pepper
  • 1/4 medium zucchini
  • 1 stick apio
  • 1 teaspoon butter
  • Salt
  • Pepper
  • For the sauce:
  • 4 tablespoons red currants
  • 4 tablespoons raspberries
  • 1/4 cup (65 ml) red wine
  • 2 tablespoons honey
  • Salt
  • Pepper

Preparation

  • Preheat the oven to 360℉ / 180℃.
  • Heat one tablespoon of olive oil in a cast-iron skillet. Add the pork tenderloin and season it with salt and pepper. Cook the meat on medium heat, about 3-4 minutes on each side.
  • Place the skillet into the oven and cook the pork for another 25 minutes.
  • Thinly slice the vegetables in strips.
  • In a separate skillet, heat the remaining tablespoon of olive oil. Add the veggies, season them with salt and pepper, add the butter and cook them until soften, about 6-8 minutes.
  • Meanwhile, make the sauce: use a strainer and mash the red currants and then the raspberries, collecting all their juice in a bowl.
  • Pour the juice in a saucepan and start cooking it on medium heat. After it starts to bubble, add the red wine. Mix well and sweeten the mixture with honey.
  • Season it with salt and pepper. Lower the heat and cook the sauce until thickens.
  • Slice the pork tenderloin and pour the berry sauce over it. Serve it alongside cooked vegetables.

Nutrition per serving

  • Calories: 566 kcal
  • Fat: 37 g
  • Proteins: 45 g
  • Carbs: 57 g

For a brief video demonstration please visit our website.

Roasted Eggplant Fan

If you’re planning on keeping a vegetarian diet, write down this recipe in your cookbook. It features eggplant, tomatoes, sweet pepper and red onion combined in a very creative way! To spice things up, you can add mozzarella on your veggies. It binds the vegetables together and enhances the taste.

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Ingredients

  • 1 tomato
  • 1 sweet pepper
  • 1 eggplant
  • 1 red onion
  • 1 tablespoon vegetable oil
  • Salt
  • Pepper
  • 1/2 cup (55 grams) shredded mozzarella

Preparation

  • Preheat the oven to 360℉ / 180℃.
  • Start by slicing the tomato, sweet pepper and red onion.
  • Slice the eggplant to make it look like a fan. Make deep slices from the bottom almost reaching the head.
  • Carefully, add veggie slices between all eggplant slices.
  • Pour olive oil over eggplant, season it with salt and pepper and cover with shredded mozzarella.
  • Bake in the oven for 40 minutes and serve warm.

Nutrition per serving

  • Calories: 226 kcal
  • Fat: 13 g
  • Proteins: 11 g
  • Carbs: 20 g

For a brief video demonstration please visit our website.

Whole Chicken Stuffed with Onion and Lemon

If you are cooking for a large family, why don’t you cook an entire chicken tonight? To boost the flavor, stuff it with onion, garlic, lemon, and cherry tomatoes and cook along with potatoes and carrots in the oven. The side will be enriched by the chicken as well.

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Ingredients

  • 1 onion
  • 1 garlic clove
  • 2 cherry tomatoes
  • 1 lemon
  • 1 chicken, whole
  • 2 tablespoons olive oil
  • Salt
  • Pepper
  • 1 tablespoon paprika powder
  • 10 potatoes
  • 2 carrots

Preparation

  • Preheat the oven to 365℉ / 185℃.
  • Cut the onion in 4 parts.
  • Crush the garlic clove.
  • Cut the cherry tomatoes in half.
  • Cut the lemon in 4 parts.
  • Spray the chicken with olive oil.
  • Sprinkle salt and pepper.
  • Rub the chicken with the paprika powder and stuff it with onion, garlic, cherry tomatoes, and lemon.
  • Place the chicken on a large oven tray and surround it with carrots and potatoes.
  • Drizzle with olive oil.
  • Cook for 1 hour and 20 minutes.

Nutrition per serving

  • Calories: 488 kcal
  • Fat: 22 g
  • Proteins: 26 g
  • Carbs: 50 g

For a brief video demonstration please visit our website.

Roasted Pork Belly with Orange Marmalade

Pork belly is marvelously layered with meat and fat, but thanks to that, you need to be careful and cook it properly. If you want to make sure it’s well done, boil it before you roast it. Then cook it slowly, until it develops a wonderful crust and serve it with a twist: orange marmalade.

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Ingredients

  • 2 pounds (900 grams) pork belly
  • 1 orange
  • 3 bay leaves
  • 1 tablespoon peppercorns
  • Salt
  • 2 sprigs fresh thyme
  • 1 sprig rosemary
  • 1 teaspoon barbecue sauce
  • 4 tablespoons orange marmalade

Preparation

  • Preheat the oven to 380℉ / 190℃.
  • Carve the pork belly on the fat side and create a crisscross pattern. Cut it into halves.
  • Fill a large pot of water and put it on high heat.
  • Grate 1 teaspoon of orange zest and add it to the boiling water.
  • Add the bay leaves, peppercorns, salt, fresh thyme, and rosemary.
  • When the water is boiling, reduce the heat, add the pork belly in the pot and cook it for about 20 minutes.
  • Lay a baking tray with parchment paper.
  • When it’s ready, remove the pork belly from the water and add both halves on the tray.
  • Spread barbecue sauce on the meat using a silicone brush.
  • Roast for 1 hour.
  • Remove the pork belly from the oven, let it rest for a few minutes, and serve it warm, topped with 2 tablespoons of orange marmalade on each pork belly piece.

Nutrition per serving

  • Calories: 1205 kcal
  • Fat: 120 g
  • Proteins: 22 g
  • Carbs: 8 g

For a brief video demonstration please visit our website.

Yogurt-Marinated Chicken and Noodles

Want to make chicken breast as tender as possible? Try marinating it in yogurt and exotic spices, like coriander, caraway, ginger, and garlic, then cook it in the oven. And to complete the meal, make a hearty side with noodles, green beans and peas. Both satisfying and healthy!

***

Ingredients

  • 5 ounces (140 grams) rice noodles
  • 9 ounces (255 grams) chicken breast
  • 1 cup (225 grams) yogurt
  • 1 teaspoon coriander powder
  • 1 teaspoon caraway powder
  • 1 teaspoon honey
  • 1 tablespoon soy sauce
  • 1/3 ounce (10 grams) ginger, chopped
  • 2-3 garlic cloves, thinly sliced
  • Salt
  • Pepper
  • 1 tablespoon vegetable oil
  • 1 small onion, chopped
  • 3 ounces (85 grams) green beans
  • 1 carrot, shredded
  • 1/2 zucchini, diced
  • 1 cup (170 grams) peas
  • 1/2 cup (125 ml) orange juice
  • 1-2 tablespoons sour cream

Preparation

  • Preheat the oven to 360℉ / 180℃.
  • Add the noodles in a bowl and pour boiled water over them.
  • Allow the noodles to soak for 7 to 10 minutes or until they just start separating. Drain them and leave them aside.
  • Add the yogurt into a bowl. Add coriander powder, caraway, honey, soy sauce, ginger, garlic, salt and pepper.
  • Mix and add the chicken, and coat it with this marinade. Move the chicken in a baking tray and slide it into the oven for the next 35 minutes.
  • Heat the oil in a skillet over medium heat. Add the onion and cook it until light golden. Add the green beans, carrot, zucchini, and peas. Pour the orange juice, sour cream, and cook everything for 8-10 minutes.
  • Take the chicken out of the oven, place it on a large plate, and serve it with the noodles and veggies.

Nutrition per serving

  • Calories: 540 kcal
  • Fat: 25 g
  • Proteins: 35 g
  • Carbs: 45 g

For a brief video demonstration please visit our website.

Cheddar Stuffed Chicken Meatballs

How can you improve some good chicken meatballs? Well, here is one way of doing it. Try filling them with a bit of Cheddar cheese. It will melt when cooked, and combined with the meat, it will be an excellent treat for your taste buds.

***

Ingredients

  • 9 ounces (255 grams) chicken mince
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika powder
  • 1/4 teaspoon nutmeg, grated
  • 1 teaspoon pepper
  • 2 tablespoons barbecue sauce
  • 3.5 ounces (100 grams) Cheddar
  • 1/2 cup (70 grams) flour
  • 2 eggs, whisked
  • 1/2 cup (55 grams) breadcrumbs
  • Vegetable oil for frying

Preparation

  • Add the chicken mince in a large bowl.
  • Season it with salt, oregano, paprika powder, nutmeg and pepper. Add the barbecue sauce.
  • Mix everything with a spoon to ensure the ingredients are evenly combined.
  • In the meantime, slice the Cheddar cheese in small cubes, around 1/3 inch (0.8 cm) thick.
  • Pinch off a piece of the meat mixture and gently roll it between your hands to form a small meatball, around 1-2 inch (2,5 cm – 4 cm) in diameter. Make room in the middle using a finger and add 1 Cheddar cube. Shape the meatballs.
  • Add the flour, whisked eggs, and breadcrumbs in 3 separate bowls. Coat the meatballs in flour, then in whisked eggs and finally in breadcrumbs.
  • Heat the oil in a large skillet over medium-high heat and deep fry the meatballs for 8-10 minutes, until well browned on all sides.

Nutrition per serving

  • Calories: 668 kcal
  • Fat: 28 g
  • Proteins: 32 g
  • Carbs: 33 g

For a brief video demonstration please visit our website.

Prosciutto-Wrapped Pork with Asparagus and Mushrooms

Savory pork tenderloin wrapped in prosciutto and baked in the oven… Already drooling? Just wait till you see what’s on the side… Butter fried asparagus and mushrooms seasoned with garam masala and just a splash of soy sauce. It’s a pretty exotic dish and a true adventure for your taste buds.

***

Ingredients

  • 7 ounces (200 grams) pork tenderloin
  • Salt
  • Pepper
  • 2 tablespoons olive oil
  • 2 slices prosciutto
  • 5-6 cherry tomatoes
  • 4 mushrooms
  • 3.5 ounces (100 grams) shimeji mushrooms
  • 1 bunch of asparagus
  • 1 tablespoon butter
  • 1 teaspoon garam masala
  • 1 tablespoon red peppercorns
  • 1 teaspoon Indonesian soy sauce, you can use regular one also

Preparation

  • Preheat the oven to 360℉ / 180℃.
  • Heat a skillet, add 1 tablespoon of olive oil, and begin frying the pork.
  • Fry it until the juices are properly sealed and the meat turns golden.
  • When ready, wrap it in prosciutto, drizzle some olive oil and add it in a baking tray.
  • Leave the meat in the oven for the next 10 minutes.
  • Slice the cherry tomatoes and the mushrooms.
  • Remove the heads of the asparagus.
  • Add butter in a skillet, and begin frying the asparagus. Fry it for about 1-2 minutes.
  • Heat another skillet, add 1 tablespoon of olive oil, and add garam masala and red peppercorns.
  • Stir and add mushrooms. Season with soy sauce, and throw in cherry tomatoes and asparagus.
  • Cook them for about 1 minute and turn off the heat.
  • Serve the prosciutto-wrapped pork with asparagus and mushrooms!

Nutrition per serving

  • Calories: 335 kcal
  • Fat: 23 g
  • Proteins: 27 g
  • Carbs: 11 g

For a brief video demonstration please visit our website.

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[
**]Desserts


***

We have lots of amazing dessert recipes on our SoDelicious app, but the ones you’ll find here are special. They are way healthier than most of those sweets you’ll find in a candy shop, and they look beautiful! Try them and see for yourself!

Raw-Vegan Walnut and Cashew Cake

With generous amounts of walnuts, cashews, and pistachio, this vegan cake really is on the crunchy side of things! Plus, it involves no heat, and it has very low amounts of sugar. So, if you’re looking for healthy sweets, this delicious cake should really be on your to-do list!

***

Ingredients

  • 10 ounces (285 grams) walnuts
  • 3 ounces (85 grams) dates
  • 1 tablespoon cocoa powder
  • 1/2 cup (40 grams) coconut flakes
  • 12 ounces (340 grams) cashew nuts
  • 2 tablespoons agave syrup
  • 1 tablespoon coconut oil
  • 1 ounce (30 grams) pistachio

Preparation

  • Add the walnuts in a large blender.
  • Add the dates, cocoa, and sugar. Blend until smooth.
  • Use the mixture to cover the bottom of a round cake tin and refrigerate it for the next 2 hours.
  • In the meantime, add the cashews in the blender and blend until finely ground. Add the agave syrup, coconut oil, and pistachios.
  • Pour the mixture over the first layer. Press on it with a spatula to release the air, and fully cover the first layer.
  • Refrigerate it for 2 hours.
  • You can serve it topped with some extra pistachio!

Nutrition per serving

  • Calories: 575 kcal
  • Fat: 47 g
  • Proteins: 14 g
  • Carbs: 34 g

For a brief video demonstration please visit our website.

Pecan-Crusted Apple Tart

Apples are available all year-round, so you have no excuses when your child asks you for a homemade fruit dessert! Plus, some of the desserts are very easy to make! Like this one, that takes only 20 minutes to prep, then other 20 to bake!

***

Ingredients

  • 1/2 cup (70 grams) flour
  • 1/4 cup (30 grams) pecan nuts
  • 1/3 cup (30 grams) coconut flakes
  • 2/3 cup (135 grams) sugar
  • 1/2 cup (125 ml) coconut oil, melted
  • 1 egg
  • 1/2 teaspoon nutmeg, grated
  • 1 teaspoon cinnamon
  • 2 apples

Preparation

  • Preheat the oven to 350 degrees F/175 degrees C.
  • Put flour, pecan nuts, coconut flakes, 1/4 cup (50 grams) of sugar, half of the melted coconut oil quantity, the egg, nutmeg, and ½ a teaspoon of cinnamon in a stand mixer. Mix until all ingredients are well combined and you make a dough.
  • Remove the apple cores, cut the apples into halves, then slice them thinly.
  • Heat the remaining coconut oil in a skillet and throw in the apple slices.
  • Add the remaining cinnamon and sugar and coat the apple slices. Cook them until they softens.
  • Place the dough on the bottom of a pie pan and press it with your fingers to spread it well, like a crust.
  • Fill the crust with cooked apples.
  • Bake your tart for 20 minutes.
  • You can serve it both warm or at room temperature. Enjoy!

Nutrition per serving

  • Calories: 249 kcal
  • Fat: 18 g
  • Proteins: 2 g
  • Carbs: 23 g

For a brief video demonstration please visit our website.

Chocolate and Vanilla Battenberg Cake

Battenberg is a light sponge cake covered in marzipan and when sectioned, it displays a 2-by-2 check pattern, colored pink and yellow or black and white. Cooking it may seem difficult but with our help, you will see that it’s way easier. Prepare it for a special occasion and your guests will surely be impressed.

***

Ingredients

  • 2 1/2 cups (350 grams) flour
  • 12 ounces (340 grams) butter
  • 1 1/2 cups (300 grams) sugar
  • 6 eggs
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk
  • 1 1/2 ounce (40 grams) cocoa powder
  • 3.5 ounces (100 grams) raspberry jam
  • 12 ounces (340 grams) marzipan

Preparation

  • Grab your mixer bowl and add the flour, butter, sugar, eggs, baking powder, vanilla extract, and milk. Set your mixer at medium speed and mix until all the ingredients combine, and you obtain a smooth, creamy texture.
  • Preheat the oven to 350℉ / 180℃.
  • Divide the mixture in two separate bowls and add cocoa powder into one of them.
  • Pour each mixture in a loaf tin, lined with parchment paper.
  • Bake the sponge cakes for 30-40 minutes.
  • Level off the top and sides of the cakes with a knife, shaping each one in a rectangle.
  • Cut each cake in 2 halves lengthwise, so you get 2 long strips.
  • Grab 2 strips, opposite colors, and glue them together with jam, placing them side by side.
  • Gently place the remaining sponges on top and bottom, opposite colors on each, brushing all the edges with jam.
  • Place the marzipan on your wooden board and level it with a rolling pin, making it as thin as possible.
  • Dress the cake with the marzipan sheet, pressing and smoothing it so that it sticks to the sponge cake. Trim the sides of marzipan.
  • When serving, trim the ends of the cake and carefully cut it in slices.

Nutrition per serving

  • Calories: 500 kcal
  • Fat: 31 g
  • Proteins: 8 g
  • Carbs: 49 g

For a brief video demonstration please visit our website.

Chocolate Mousse

The smooth texture of this chocolate mousse, will definitely bring you comfort after a busy day in the office! And the best part is that you don’t need hours to put it together. Preparation will take only 10 minutes and you’ll need just three simple ingredients for the best dessert in the world. It’s a promise!

***

Ingredients

  • 7 ounces (200 grams) dark chocolate
  • 1 1/2 cups (335 grams) heavy cream
  • 1 ounce (30 grams) butter

Preparation

  • Thinly slice the dark chocolate to an almost shredded-like consistency. Add it into a bowl.
  • Heat a saucepan over low heat. Add the heavy cream, and keep it on heat for 2 minutes to slightly warm it up.
  • After that, pour it over the chocolate. Slowly stir with a spatula until you obtain a smooth cream. Add the butter and stir to incorporate it into the cream.
  • Pour the mixture into ramekins. Refrigerate for the next 2 hours.
  • Serve with powdered sugar on top.

Nutrition per serving

  • Calories: 671 kcal
  • Fat: 58 g
  • Proteins: 6 g
  • Carbs: 32 g

For a brief video demonstration please visit our website.

Chocolate-Covered Date Pops

If you want to keep a healthy diet, take dates into consideration. They’re a natural health booster, being rich in fiber, magnesium, and vitamins. Today we’re using them in a wonderful dessert. Minced, covered with chocolate, and served on a stick, they make for really eye-catching pops. And they’re delicious also!

***

Ingredients

  • 9 ounces (255 grams) dates
  • 1 teaspoon vanilla extract
  • 1/4 cup (85 ml) agave syrup
  • 1 teaspoon salt
  • 4 ounces (110 grams) dark chocolate
  • Colored Sprinkles

Preparation

  • Place the dates in your food processor. Process them until you obtain a smooth date mixture.
  • Add the vanilla extract, agave syrup, and 1 teaspoon of salt.
  • Mix until the ingredients blend together in a homogenous paste. Refrigerate it for 1 hour.
  • In the meantime, break the chocolate and place it into a heatproof bowl.
  • Sit it over a pan of barely simmering water (a bain marie), and allow the chocolate to melt, stirring occasionally.
  • Take the mixture out of the fridge. Pinch off a piece of the mixture and gently roll it between your hands to form a small ball, around 1-2 inch (2,5 cm – 4 cm) in diameter. Continue until you’ve used all of the mixture.
  • Slide each ball on top of a wooden sticks. Coat them with melted chocolate and decorate them with a colored sprinkles.
  • Refrigerate the pops for 30 minutes before serving.

Nutrition per serving

  • Calories: 213 kcal
  • Fat: 6 g
  • Proteins: 2 g
  • Carbs: 42 g

For a brief video demonstration please visit our website.

Nutella and Chocolate Chip Cookies

Spoil your loved ones with a delicious dessert like this! You only need a few ingredients for these Nutella and chocolate chip cookies and they’re very easy to make. You should bake as many as possible, because everybody will want more. And more. And more.

***

Ingredients

  • 5 ounces (140 grams) Nutella
  • 1 egg
  • 2/3 cup (95 grams) flour
  • 2 ounces (55 grams) dark chocolate

Preparation

  • Preheat the oven to 360℉ / 180℃.
  • Add the Nutella in a large bowl. Mix it with 1 egg, and add the flour. Whisk well until the flour is incorporated in the Nutella. Break the dark chocolate in small bits and add it in the mixture.
  • Pinch off a piece of the chocolate mixture and gently roll between your hands to form 1 1/2-inch balls. Continue shaping until all the mixture is used.
  • Line a baking tray with parchment paper and add the chocolate balls. Slide the tray into the oven for the next 15 minutes.

Nutrition per serving

  • Calories: 273 kcal
  • Fat: 13 g
  • Proteins: 4 g
  • Carbs: 34 g

For a brief video demonstration please visit our website.

Credits

For more easy to make recipes please visit our website or app.

 

Editors: Andreea Marinescu, Raluca Cristian, Ruxandra Grecu and Vlad Popa

Selection by Raluca Petrescu

Icons by Xinh Studio and Alexander Blagochevsky

Layout and ebook setup by Dan Mihu


25 SoDelicious Recipes: To solve your "what to cook" dilemma

There are thousands of recipes all over the internet and we know that sometimes it can be hard to pick the right one. That's why we've selected for you 25 delicious, easy to make meals to make you go mmmm... All the recipes are carefully selected to ensure a balanced nutrition, with healthy ingredients that are probably already on your usual shopping list. So, next time when you'll have a "What's for dinner dilemma", or whenever your friends are coming over and you want to treat them with a yummy snack, or when you're looking for a toddler-approved and healthy dessert, let our 25 SoDelicious Recipes ebook inspire you! Most of all, dare to improvise, use your favorite ingredients, engage your friends and family in the process and make it fun! Enjoy!

  • ISBN: 9781370332229
  • Author: LastGear
  • Published: 2017-05-02 14:20:11
  • Words: 6526
25 SoDelicious Recipes: To solve your 25 SoDelicious Recipes: To solve your