Dasha

Viral hot honey ground beef bowl that’s actually worth the hype! Now you can save this and all your favorite recipes in @ReciMe | Save recipes from social media or websites and create your own digital cookbook in just a few clicks. 🤓✍🏼 Ingredients (2 servings): For the sweet potato: Sweet potato – 1 large Olive oil – 1 tbsp Spices (garlic powder, oregano, paprika, salt, black pepper) – 1 tsp each For the beef: Ground beef – 400 g Olive oil – 1 tbsp Spices (garlic powder, cumin, oregano, paprika, salt, black pepper) – 1 tsp each Tomato paste – 1½ tbsp For the tomato salsa: Tomato – 1 pc Red onion – ½ pc Fresh cilantro – small handful Juice of ½ lime Salt – to taste Optional jalapeño – to taste For serving: Avocado – 1 pc Cottage cheese – 2 tbsp Lime – 1 pc Fresh cilantro – small bunch Hot honey – 1 tbsp Instructions: 1. Cut the sweet potato into 2×2 cm cubes, toss with olive oil and spices. Air fry at 200°C for about 15 minutes until tender and golden. You can also cook it in the oven or in a skillet. 2. Heat olive oil in a pan, add ground beef and cook 5-7 minutes, breaking it up. Stir in spices and tomato paste, cook until fully done. 3. Prepare the fresh tomato salsa: finely dice tomato and red onion, chop cilantro, then mix everything with lime juice and salt (add jalapeño if using). 4. Assemble the bowls: sweet potato, beef, salsa, mashed avocado, and cottage cheese. Garnish with cilantro and lime, drizzle with hot honey. Serve immediately. Enjoyy! #easyrecipe #quickdinner #dinnerideas #groundbeef

Peanut butter brownies because why not? 🤎 We’ve already made classic brownies together, and I decided to switch things up and add some peanuts (especially since I had half a jar left after making ramen 🤭). Ingredients: Eggs – 3 pcs Sugar – 200 g Dark chocolate (60–70%) – 200 g Butter – 150 g Flour – 100 g Cocoa powder – 1–2 tbsp Salt – a pinch Chocolate chips – 1 tbsp (for topping) Peanuts – 1/3 cup, chopped Peanut butter – 3 tbsp Instructions: 1. Whisk the eggs and sugar in a bowl until light and slightly fluffy. 2. Melt the dark chocolate and butter together over a water bath or in the microwave. Let it cool slightly. 3. Add the chocolate-butter mixture to the eggs and sugar. Mix well. 4. Add salt. Sift in the flour and cocoa powder. Mix gently until combined. 5. Stir in the chopped peanuts and mix. 6. Pour the batter into a parchment-lined baking pan. Add spoonfuls of peanut butter on top, then use a spoon or a toothpick to swirl it into the batter, creating an abstract pattern. Sprinkle the chocolate chips evenly over the top. 8. Bake at 175°C (350°F) for about 25 minutes (or slightly longer), until the edges are set and the center is still soft. Check with a toothpick - it should come out with a few moist crumbs, not wet batter. 9. Let cool completely. Sprinkle with flaky salt if desired. Cut into squares and enjoyy! #easyrecipe #baking #dessert #brownies

How about burger tacos? ☺️🌮 The app you see in this video is @ReciMe | Save recipes . It lets you save your favorite recipes from social media, websites, and Pinterest in one place with just a few clicks. Now all your recipes are organized and easy to find anytime! 😋 Ingredients: For the tacos: Flour tortillas (small, taco size) – 4 pcs Ground beef ~ 400 g Processed cheese slices – 4 pcs Onion – ½ pc Pickles (medium) – 3 pcs Lettuce – 1 handful For the sauce: Mayonnaise – 3 tbsp Ketchup – 2 tbsp Mustard – 1 tbsp Spices (paprika, dried onion, dried garlic – 1 tsp each) Pickle juice – ½ tbsp (optional) Instructions: 1. Finely dice the onion. Dice the pickles into small cubes. Thinly slice the lettuce and set aside. 2. Prepare the sauce. In a small bowl, combine mayonnaise, ketchup, mustard, spices, and pickle juice. Mix well until smooth and set aside. 3. Divide the ground beef into 4 equal portions. Place one tortilla on a flat surface and spread one portion of beef in a thin, even layer over the entire surface of the tortilla. Repeat with the remaining tortillas. 4. Heat a skillet over medium heat. Place one tortilla beef-side down into the pan and cook for about 5 minutes, until the beef is cooked through and nicely browned. 5. Flip the tortilla and cook for another 3 minutes. Place one slice of cheese on top of the beef, cover with a lid, and cook until the cheese melts. If you’re unsure whether the meat is fully cooked, cook for a few extra minutes with the lid on. 6. Remove from the pan and top each taco with lettuce, diced onion, and pickles. Drizzle generously with the prepared sauce. 7. Fold slightly and serve immediately while hot. Enjoyy! #easyrecipe #dinnerideas #quickdinner #groundbeef

Chimichurri steak salad w/ roasted potatoes 😮‍💨🤌🏼 Ingredients (for 2 medium portions): Potatoes – 3 medium Olive oil – 1 tablespoon Spices (oregano, garlic powder, paprika, black pepper) – 1 teaspoon each For the chimichurri: Fresh parsley – 1/2 cup, very finely chopped Fresh red chili pepper – to taste, finely chopped Garlic – 2 cloves, grated or very finely minced Olive oil – 5 tablespoons Red wine vinegar – 2 tablespoons Dried oregano – 1 teaspoon Salt – ½ teaspoon Black pepper – ½ teaspoon Ribeye steak – 1 piece Butter – 1–2 tablespoons Salt – 1 teaspoon Black pepper – 2 teaspoon Arugula – 3 handfuls Red onion – ¼ piece, thinly sliced Pomegranate seeds – ¼ cup Instructions: 1. Start with the chimichurri. Finely chop the parsley and red chili pepper, then mix them with olive oil, red wine vinegar, garlic, dried oregano, salt, and black pepper. Mix well and set aside to rest. 2. Cut the potatoes in half lengthwise, then cut each half into four even wedges. 3. Mix the olive oil with the spices, add the potatoes, and toss until all pieces are evenly coated. 4. Cook the potatoes in an air fryer or oven at 200°C (400°F) until golden and tender, about 15 minutes, depending on your oven or air fryer. 5. Take the steak out of the fridge 20 minutes before cooking. Season generously with salt and black pepper, sear in a hot pan for 1–2 minutes per side, add butter, baste the steak with the melted butter, and cook for about 3 more minutes for medium doneness, or cook to your preferred doneness. 6. Wrap the steak in foil for a couple of minutes, then slice. 7. Assemble the salad. Place arugula on a plate or in a bowl, add the potatoes, red onion, sliced steak, and pomegranate seeds. Drizzle with chimichurri or serve it on the side. Enjoyy! #easyrecipe #steak #salad #healthycooking

Lemon chicken pasta recipe 🙂‍↕️🍋 The app I’m using in this video is @ReciMe | Save recipes , which makes it super easy to save any recipe from social media or the web – ingredients, steps, everything in no time. No more lost screenshots or endless scrolling for that one recipe. All your favorite dishes are finally organized and ready to cook 🍝 Ingredients (for two servings): Chicken breast – 1 pc Olive oil – 1 tbsp Spices (paprika, oregano, basil, garlic powder) – 1 tsp each Onion – ½ pc Garlic – 1 clove Pasta ~180 g Chicken broth – 500 ml Heavy cream – 180 ml Lemon – ½ pc (juice + zest) Salt – 1 tsp Black pepper – 1 tsp Parmesan, grated – 1 tbsp Spinach – a handful 1. Slice the chicken breast lengthwise into two thin fillets. Drizzle with olive oil and coat well with paprika, oregano, basil, garlic powder, salt, and pepper. 2. Heat a pan with olive oil and cook the chicken for about 5 minutes per side until golden and cooked through. Remove from the pan and set aside. 3. Finely dice the onion and grate the garlic. In the same pan, sauté the onion for a few minutes until soft, then add the garlic and cook for about 1 minute. 4. Add the dry pasta to the pan and toast it with the onion and garlic for about 1 minute. 5. Pour in the chicken broth and cook for about 5 minutes, stirring occasionally. 6. Add the heavy cream and stir well. 7. Add the lemon juice, lemon zest (about 1 tsp), salt, and pepper. Cook the pasta until tender, according to the package instructions. 8. When the pasta is almost ready, add the grated Parmesan and spinach. Stir until the spinach wilts and the sauce becomes creamy. 9. Serve the pasta on plates, top with the chicken, and sprinkle with extra Parmesan if desired. Enjoyy! #easyrecipe #pastarecipe #quickdinner #dinnerideas

Heart-shaped pizza time 🙂‍↕️🍕 I made two pizzas - one classic Margherita and one version inspired by Diavola (but not exactly it). The dough recipe is based on an Italian chef’s recipe by Gennaro Contaldo, while the toppings are Italian classics with my own improvisation. Dough Ingredients: Flour (all-purpose) ~ 470 g Dry yeast – 7 g Water (room temperature) – 325 ml Salt – 2 tsp Toppings: Mozzarella - 140 g Tomato Passata - 3 tbsp Fresh basil - to taste Spianata piccante - to taste Olive oil - 2 tbsp Parmesan cheese – 1 tbsp Instructions: 1. Mix the dry yeast with the room-temperature water, stir well, and let it sit for about 5 minutes. 2. In a large bowl, mix the flour and salt, then add the yeast mixture. Mix everything together and knead the dough for about 10 minutes until smooth and elastic. At first, the dough will stick to your hands, but the more you knead, the less sticky it becomes. If necessary, you can add a little extra flour while kneading. 3. Divide the dough into four equal pieces. Place them on a lightly floured surface, dust a little flour on top, cover with a kitchen towel, and let rise in a warm place for about 2 hours. I usually use a turned-off, closed oven. 4. Once the dough has risen, gently stretch it with your hands into a heart shape and form small edges around the pizza. 5. For the first pizza, spread a thin, even layer of tomato passata on top (don’t use too much sauce) and drizzle with olive oil. Sprinkle with parmesan, then add mozzarella and fresh basil. Bake in a preheated oven at 220°C (430°F) for 10 minutes, then turn on grill mode and bake for another 5 minutes until the crust is nicely browned. Keep an eye on the pizza, as baking time may be shorter depending on your oven. 7. For the second pizza, repeat with tomato passata and olive oil, then add mozzarella, spianata piccante, and a little parmesan. Bake the same way: 10 minutes plus 5 minutes with grill mode. 8. Finish both pizzas with fresh basil, serve warm, and enjoyy! #easyrecipe #pizza #valentinesday #baking

Creamy coconut ramen w/ katsu chicken ☺️🍜 Winter is the perfect time for a warm bowl of ramen, right? *Make the ramen eggs a little ahead, they need at least an hour or two to soak up all the flavor. Ingredients (for 2 servings): Ramen Eggs: Eggs – 2 pc Soy sauce – 120 ml Mirin – 150 ml Garlic – 2 cloves Peanut Base: Peanut butter – 3 tbsp Soy sauce – 3 tbsp Rice vinegar – 1 tbsp Chili oil – 2 tsp (or to taste) Broth: Olive oil – 1 tbsp Onion – ½ medium, chopped Carrot – ½ medium, chopped Chicken broth – 500 ml Coconut milk – 200 ml Katsu Chicken: Chicken breast – 2 small fillets Salt – 1 tsp Black pepper – 1 tsp All-purpose flour – ⅓ cup Eggs – 1, beaten Panko breadcrumbs – 0.5 cup Vegetable oil – for frying Toppings: Fresh or semi-fresh ramen noodles – 2 portions Pak choi (bok choy) – 1 small head, halved Nori sheets – 2–4 sheets, cut or torn Fresh cilantro – for garnish Chili oil – to taste Instructions: 1. Bring a pot of water to a boil and cook the eggs to your preferred doneness (for a runny yolk, boil for 7 minutes). Transfer immediately to an ice bath, cool, peel, then mix soy sauce, mirin, and grated garlic. Add the peeled eggs to the marinade and refrigerate for at least 2 hours, ideally starting 1.5 hours before you plan to cook the ramen, so they have time to absorb the flavor. 2. In a small bowl, mix peanut butter, soy sauce, rice vinegar, and chili oil until smooth. Set aside. 3. Heat vegetable oil in a pot over medium heat. Add chopped onion and carrot and sauté for about 5 minutes, until softened and lightly golden. Pour in the chicken broth, bring to a boil, then simmer for 10 minutes. Remove from heat and blend until completely smooth. Return the soup to low heat, stir in coconut milk and the peanut mixture, and gently heat through without boiling. 4. Pound the chicken breasts lightly, then season with salt and black pepper. Dredge in flour, dip into beaten eggs, and coat with panko breadcrumbs. Fry in hot oil over medium heat for 4-6 minutes per side, until golden and cooked through. Transfer to paper towels and slice. 5. Bring a pot of water to a boil. Blanch the pak choi for 40 seconds, remove and drain well. In the same or a separate pot, cook the ramen noodles according to package instructions, then drain. 6. To assemble, divide the noodles between two bowls and ladle over the hot peanut coconut broth. Top with sliced katsu chicken, pak choi, halved marinated eggs, and nori sheets. Garnish with fresh cilantro and drizzle with chili oil to taste. Serve immediately. Enjoyy! #easyrecipe #ramen #souprecipe #dinnerideas

Raspberry & pistachio buns with yogurt-honey filling 🤤 These buns are unbelievably soft (even the next day), with a filling that’s light and fresh. So good! Dough ingredients: Warm milk – 200 ml Egg – 1 pc Butter – 75 g Flour – 400–425 g Sugar – 110 g Vanilla bean – 1 pc Salt – 1 tsp Instant dry yeast – 7 g Egg yolk + a little milk (for brushing) Filling: Greek yogurt – ½ cup Egg – 1 pc Honey – 1 tbsp Raspberries – 50–70 g (to taste) Streusel topping: Flour – 22 g Sugar – 20 g Cold butter – 10 g Instructions: 1. Activate the yeast by stirring it into the warm milk with 1 tsp of sugar and a little flour (from the total amount). Let sit in a warm place for 10 minutes, until bubbly. 2. Add the remaining sugar, vanilla, salt, egg, and melted butter to the yeast mixture, and mix until combined. Gradually stir in the flour, then knead until the dough is smooth and soft (you may need a little extra flour, but try not to add too much, so the dough stays light and airy). Cover and let rise in a warm place for 1–1.5 hours, until doubled in size. 3. While the dough is rising, prepare the filling by mixing Greek yogurt, egg, and honey. 4. Prepare the streusel: mix flour and sugar, grate the cold butter into the mixture, and rub with your fingers until it forms fine crumbs (about 3–5 minutes). Chill in the fridge 5. Place the dough on a floured surface and divide into 8 equal pieces. Shape into balls, make an indentation in the center using your fingers or the bottom of a glass, and place on a parchment-lined baking tray, leaving 1–2 cm between each bun. 6. Mix the egg yolk with 1 tsp milk and gently brush the edges of the buns. 7. Fill the centers with the yogurt mixture, sprinkle chopped pistachios around the edges, add raspberries on top, and finish with the streusel. 8. Bake at 180°C / 350°F for 18–20 minutes, or until golden brown. The filling will gently set while the raspberries stay fresh and juicy. Let cool for 10 minutes… and enjoyy ☺️🫰🏼 #easyrecipe #baking #bakewithme #desserts #dessertrecipe

On cold winter days, there’s nothing better than warming up with memories of Greece, so today we’re cooking Greek-style chicken with baby potatoes 🙂‍↕️🇬🇷 *It’s not an authentic Greek dish, just inspired by Mediterranean flavors. Ingredients: For the chicken and potatoes: Chicken thighs – 700–800 g Baby potatoes – 700 g Black olives (Kalamata, optional)– 1 tbsp Lemon – 1 pc For the marinade: Olive oil – 6–7 tbsp Fresh garlic – 4 cloves Dried oregano – 1½ tsp Dried thyme – 1 tsp Dried parsley – 1 tsp Dried basil – 1 tsp Salt – 1 tsp Black pepper – 1 tsp Lemon juice – from ½ lemon For the sauce (for 2 servings): Greek yogurt – 150 g Dijon mustard – 1 tsp Fresh mint – 1 tbsp, finely chopped Fresh dill – 1 tbsp, finely chopped Lemon juice – from ¼ lemon Optional for garnish: Feta cheese – to taste Instructions: 1. Preheat the oven to 180°C (350°F). Place the baby potatoes in a baking dish. They should be roughly the same size. If some potatoes are larger, cut them in half. Place the chicken fillet on top of the potatoes. 2. Prepare the marinade: in a small bowl, mix olive oil, dried oregano, dried thyme, dried parsley, dried basil, salt, black pepper, finely chopped fresh garlic (4 cloves), and fresh lemon juice from half of the lemon. 3. Pour the marinade over the chicken and potatoes. Mix well so everything is evenly coated. 4. Add the sliced olives on top, then place lemon wedges over the chicken and potatoes. 5. Bake in the oven at 180°C (350°F) for 30–40 minutes, until the potatoes are tender. Then switch to grill mode (200°C/ 390°F) and cook for 8–10 minutes, until everything is golden and crispy. 6. While everything is baking, prepare the sauce. In a bowl, mix Greek yogurt, Dijon mustard, finely chopped fresh mint, finely chopped fresh dill, and lemon juice from ¼ of a lemon until smooth. 7. To serve, spread the yogurt sauce on the bottom of the plate. Add the potatoes, then place the chicken on top. Spoon some of the juices from the baking dish over the chicken and potatoes. 8. Garnish by sprinkling crumbled feta cheese on top. The baked lemon can be replaced with fresh lemon slices or removed if you don’t like extra tanginess. Serve hot and enjoyy! #EasyRecipe #DinnerIdeas #chickenrecipe #chickendinner

What’s your go-to breakfast these days? 😋 My favorite breakfast right now is a crispy potato pancake. Perfect with an egg for extra protein, or just as good on its own. Simple, comforting, and seriously good. 🤌🏼 Ingredients (for two potato pancakes): Potatoes – 600 g Flour – 2 tbsp Egg – 1 Salt – 1 tsp Black pepper – ½ tsp Instructions: 1. Peel and wash the potatoes, then grate them using a fine or medium grater. 2. Add the egg, flour, salt, and black pepper. Mix well until the mixture is smooth and evenly combined. 3. Heat a pan with olive oil and fry the pancakes on both sides for 4–5 minutes, until golden and crispy. Top with a fried egg (optional), Greek yogurt or sour cream, or your favorite dips and vegetables. Enjoyy! #easyrecipe #breakfast #breakfasttime #healthyrecipe

Finally crossed “The Nutcracker in December” off my list 🩰🤍 📍 Hungarian State Opera #ballet #nutcracker #opera #hungary

Our Christmas dinner ☺️✨ Merry Christmas & happy holidays, friends! I hope this season brings you lots of love and happiness. And thank you so much for being here, it still feels surreal to me tbh!! 🤍 On the menu: mushroom quiche, salmon with pomegranate sauce and mashed potatoes, sweet potato salad, and homemade pâté 😋 #christmas #christmasdinner #hosting #dinnerideas

Creamy tomato pasta with burrata ☺️🍝 Ingredients (for 2 servings): Shallot – 1 medium Cherry tomatoes ~ 20 pcs Garlic – 2 cloves Tomato paste – 1 tbsp Heavy cream – 180 ml Salt – 1 tsp Black pepper – 1 tsp Chili flakes – 1 tsp Fresh basil – a small handful Pasta of your choice (rigatoni, tortiglioni or any you like) – 180–200 g Olive oil – 1 tbsp Parmesan – 1 tbsp Burrata – 1 pc Instructions: 1. Finely chop the shallot, mince or press the garlic, and cut the cherry tomatoes in half. 2. Heat olive oil in a pan over medium heat and cook the shallot until soft. 3. Add the garlic and cook for about 30 seconds. 4. Add the cherry tomatoes and cook them for about 7–10 minutes, until soft and saucy. 5. Add the tomato paste and cook for about 1 minute, then pour in the heavy cream. Season with salt, black pepper, and chili flakes. Let it simmer gently. 6. Cook the pasta in salted water until al dente. Reserve a little pasta water. 7. Add the cooked pasta to the sauce, plus a splash of pasta water if needed. 8. Add fresh basil and toss everything together. 9. Serve with burrata on top, drizzle with olive oil, and finish with grated parmesan. Enjoyy! 🤎 #easyrecipes #pastalover #dinnerideas #pastarecipe

Finnish creamy salmon soup 🍲 I loved this soup when we used to travel to Finland a lot. Cooking it every winter has become a little tradition for me, and I’m so happy it has stuck 🦦 Ingredients: Water – 1.4 L Salmon fillet – 500 g Potatoes (skin on) ~ 500 g Carrot – 1 medium Leek – ½ pc Black peppercorns – 10 pcs Salt – about ½ tbsp, or to taste Cream – 250 ml Fresh dill, finely chopped – ½ cup To serve: rye bread Instructions: 1. Wash the potatoes and dice them (do not peel). Peel and slice the carrot and leek. 2. Bring the water to a boil and add the black peppercorns. 3. Add the carrot and cook for 5 minutes. 4. Add the leek and potatoes and cook for 10–15 minutes, until the vegetables are tender. 5. While the vegetables are cooking, cut the salmon into cubes. 6. Add the salmon and cream to the pot, bring to a gentle boil, and cook for 5–7 minutes. 7. Lower the heat, add the finely chopped dill and salt. Taste and adjust seasoning if needed. 8. Let the soup rest for 5–10 minutes. Serve hot with rye bread. #easyrecipe #souprecipe #soupseason #salmonrecipe

This year my ornament collection got an upgrade, ordered all the way from Pennsylvania because Europe was sold out 🤭🎄⛸️ #christmastreedecoration #christmastreedecor #christmas #christmasornaments