Yummy Smile

Preparation Time: 50 min Difficulty: Intermediate Ingredients: 200g of rice 400ml of coconut milk 1 medium onion, finely chopped Kitchen Tools Needed: Pressure Cooker Instructions: Rinse the rice under cold water until the water runs clear to remove excess starch. In the pressure cooker, heat a tablespoon of oil over medium heat and add the chopped onion. Sauté the onion until it's translucent and fragrant, about 5 minutes. Add the rinsed rice to the pressure cooker and stir well to coat with the oil and onion. Pour in the coconut milk and add an equal amount of water (400ml) to ensure the rice cooks well. Close the lid of the pressure cooker and bring it to high pressure. Cook for 10 minutes. After 10 minutes, carefully release the pressure and open the cooker. Fluff the rice gently with a fork. Serve the coconut rice warm as a delightful side dish or main course. Macros: Total Calories: 490kcal Carbs: 80g Proteins: 6g Fats: 15g

  Preparation Time: 50 min Difficulty: Intermediate Ingredients: 200g of pasta 150g of cherry tomatoes 100g of mushrooms 100g of cream cheese 1 bell pepper, diced 2 green chillies, finely chopped 1 onion, finely chopped 1 inch of ginger, grated Kitchen Tools Needed: Stove Top Pressure Cooker Instructions: Start by boiling a pot of water on the stove. Add a pinch of salt and cook the pasta according to the package instructions until al dente. Drain and set aside. In a pressure cooker, heat a tablespoon of oil over medium heat. Add the chopped onion and ginger, and sauté until the onion becomes translucent. Add the diced bell pepper, mushrooms, and green chillies to the pressure cooker. Sauté for about 5-7 minutes until the mushrooms are tender. Add the cherry tomatoes and stir. Cook for another 5 minutes until they start to soften. Lower the heat and add the cream cheese to the vegetable mixture, stirring until it melts and creates a creamy sauce. Combine the cooked pasta with ...

Preparation Time: 30 min Difficulty: Novice Ingredients: 200g of Cream Cheese 150g of Strawberry 100g of Butter 100g of Sugar 200g of Flour 2 large Eggs 100ml of Milk Kitchen Tools Needed: Microwave Oven Blender Instructions: In a microwave-safe bowl, melt 100g of butter in the microwave for about 30 seconds. In a blender, combine 200g of cream cheese, 100g of sugar, and 100ml of milk. Blend until smooth and creamy. In a mixing bowl, add 200g of flour and the melted butter. Mix until crumbly. Add 2 large eggs to the flour mixture and combine until a dough forms. Press half of the dough into the bottom of a greased baking dish. Spread the cream cheese mixture evenly over the dough layer. Blend the strawberries until smooth and pour it over the cream cheese layer. Crumble the remaining dough over the strawberry layer. Microwave on high for 8-10 minutes or until the top is set and slightly golden. Macros: Total Calories: 520kcal Carbs: 60g Proteins: 20g Fats: 40g

Preparation Time: 60 min Difficulty: Novice Ingredients: 200g of cherries (pitted) 100g of brown sugar 150g of flour 100g of butter (softened) 200g of cream cheese 50g of icing sugar Kitchen Tools Needed: Oven Blender Instructions: Preheat the oven to 180°C (356°F). In a blender, combine the cream cheese and icing sugar until smooth and creamy. In a mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Add the flour to the butter and sugar mixture, mixing until just combined. Fold in the pitted cherries gently into the batter. Spread the mixture evenly in a greased baking dish and smooth the top with a spatula. Pour the cream cheese mixture over the batter and spread evenly using a spatula. Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick comes out clean. Remove from the oven and let it cool slightly before slicing into squares. Serve warm or at room temperature. Macros: Total Calories: 670kcal ...

  Creamy Spicy Chicken Delight Preparation Time: 50 min Difficulty: Novice Ingredients: 500g of Organic Chicken 3 cloves of Garlic 1-inch piece of Ginger 1 large Onion 2 Green Chillies 200g of Cherry Tomatoes 100g of Cream Cheese 1 Bell Pepper Kitchen Tools Needed: Blender Air Fryer Pressure Cooker Instructions: Start by marinating the organic chicken. In a blender, combine garlic, ginger, onion, green chillies, and cherry tomatoes to create a smooth paste. Mix this paste with the chicken and let it marinate for about 20 minutes. After marination, place the marinated chicken into the pressure cooker. Add a little water and cook for about 15 minutes until the chicken is fully cooked. Release the pressure and shred the chicken into bite-sized pieces. In a bowl, mix the shredded chicken with the cream cheese until well combined. Next, chop the bell pepper and toss it into the mixture. Stir the ingredients together until everything is evenly coated with cream cheese. Preheat the a...