Ingredients for making the donuts

• 3 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 large eggs
• 2 teaspoons vanilla extract
• 3/4 cup coconut milk
• 1/4 cup greek yogurt
• 1/2 stick unsalted butter melted and cooled
• 1 cup blueberries
• Vegetable oil for frying
• 2 cups confectioners’ sugar
• 1/4 cup coconut milk

Method of making

• Arrange a large baking sheet with parchment paper, and another large baking sheet with two layers of paper towels.
• In a very large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cinnamon. Add in blueberries to flour mixture & Set aside.
• In a separate medium bowl, whisk together the eggs, vanilla extract, coconut milk, and greek yogurt until combined. Add the melted, cool, butter and whisk to combine.
• Make a well in the center of the dry ingredients and pour the wet mixture into the center. Using a large rubber spatula, slowly fold the flour into the liquid center until the mixture forms a sticky, cohesive dough. {Note: It may seem like the dough will never come together, but just keep mixing, gently, until most of the dry patches are gone. It’s okay to use your hands and knead it a few times- just don’t over-work the dough.}
• Turn the dough out onto a floured work surface. Sprinkle the top of the dough with flour and pat it out until it’s about 1/2-inch thick.
• Use two round cookie, or biscuit cutters (about 3 1/4-inch and 1 1/2-inch for large doughnuts; or 2 1/2-inch and 1-inch for smaller doughnuts). I used the small end of a wide piping tip to make the doughnut holes.
• Dip larger of the cutters in flour and press out as many rounds as possible. Dip the smaller cutters (or pastry tips, if using) in flour and cut out the center of each round- saving the centers for doughnut holes. Arrange the doughnuts and doughnut holes on the parchment-lined baking sheet.
• Pat the scraps back together and repeat until all the dough has been used up. {Note: If you run out of dough toward the end, just make doughnut holes.} Chill the dough while the oil heats up.
• Pour enough oil into a large, deep skillet to make a layer that’s approximately 1- 1 1/2 inches deep. Slowly heat the oil over med-high heat until it reaches 365- 370 F.
• As the oil is heating, prepare the glaze.
• Buttermilk glaze: Place the confectioners’ sugar into a large, heat-proof mixing bowl. Slowly begin whisking in the buttermilk- about 1 Tablespoon at a time- until you’re left with a slightly thick, yet drizzley glaze. (It should move around the bowl freely when tilted and have a loose paste consistency.) Set aside.
• Grab the paper towel-lined baking sheet and place it next to the skillet. Once the oil reaches the proper temperature, gently place the chilled doughnuts into the hot oil. Don’t fry too many all at once- three or two at a time is easy to handle.
• Once the doughnuts have browned on one side (about 2-3 minutes), carefully turn them over with tongs or a slotted spoon and continue to cook for another minuter or two- until golden brown. {Note: Don’t walk away from the skillet as the doughnuts are frying, they can burn quite fast once they turn brown.} Using a slotted spoon (or the tongs), transfer the doughnuts to the paper towel-lined baking sheet.
• Repeat the process with the remaining doughnuts and doughnut holes. {Note: The doughnut holes will fry much faster, so keep a close watch.}
• When all the doughnuts and holes have been fried, work quickly and dip each one into the buttermilk glaze. I just placed each doughnut into the glaze until they were completely coated. Set the glazed doughnuts onto a plate or serving platter until set. Once the doughnuts have cooled off, the glaze will harden.
• Unlike most doughnuts, these were even better once they had cooled off completely!

Please Note

Best way to make the donuts with its given ingredients and follow the step by step to get the actual essence.

Ingredients for Cottage Cheese Rolls

• 1 onion
• ½ celery
• 2 garlic cloves
• Olive oil
• 3 cottage cheese
• 100 g of bread crumbs
• 50 g of oats
• 1 tablespoon of powdered garlic
• 1 teaspoon of sweet chili
• 1 teaspoon of oregano
• 3 eggs
• 50 g of minced pistachio
• Salt and pepper to taste
• 30 g of dried tomatoes
• 10 g of basil
• Bread crumbs to sprinkle

Method of making

Re-heat the oven (180ºC). Place the minced onion, celery and garlic cloves in a small pot, add the olive oil and let it brown. Add the cottage cheese and stir until well mixed. Remove from the stove and add the bread crumbs, the oats, the powdered garlic, sweet chili, oregano, eggs and pistachios. Season with salt and pepper and mixed everything. Line a baking tray with a baking sheet and sprinkle oats. Spread the mix on the tray and place the sun dried tomatoes and basil leaves on top. Roll the dough, add a little bit of olive oil and bake for 30 minutes in the oven.

Serve with the choice of your own salad and sauce.

Please Note

one of the exclusive starter for vegetarians with full of proteins, you can deep fry the pastry sheet or you can give any other shape as well, oven cooked, as per your taste and likes, enjoy with any tangy sauce, or saffron cream sauce.

Ingredients for making the bruschetta pizza

1. 1 store bought pizza dough
2. 1/2 pound precooked shrimp, peeled and cleaned
3. 1 cup jarred bruschetta
4. 1-2 cups baby spinach, washed and dried
5. 1/4 cup white onion, sliced thin
6. 1/2 cup part-skim shredded mozzarella cheese
7. Extra virgin olive oil
8. 2tbsp Dijon Mustard
9. 1tsp Oregano
10. 2 GMS Basil leaves
11. 1TSP Chilli flakes if required

Method of making

1. Preheat Indoor Searing Grill to 350º.
2. Oil pizza dough on both sides.
3. Place pizza dough on the grill. Cook for 3-4 minutes or until golden brown and grill marks are achieved.
4. Flip pizza dough and, working quickly, top with bruschetta.
5. Next, add baby spinach and onion slices.
6. Top with shredded mozzarella.
7. Close the grill lid and cook for 5-7 minutes or until cheese is completely melted and pizza dough is cooked through.
8. Slice pizza and serve immediately.

Please Note

One of my personnel favorite, its not like for making a pizza you need a whole base of 12 to 10 inches, you can fill your hunger with this little stint also. enjoy having this new start up..