Zucchini Fritters with Poached Eggs

With these crispy zucchini fritters and perfectly poached eggs on top, you can have breakfast for dinner. You can taste the goodness of zucchini, breadcrumbs, and Parmesan cheese in this meal, along with the richness of runny poached eggs.

Ingredients:

• 2 medium zucchinis, grated
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 eggs
• Salt and pepper to taste
• 2 tablespoons olive oil
• 4 large eggs
• 2 tablespoons white vinegar
• Fresh parsley for garnish

Instructions:

Place the grated zucchinis in a clean kitchen towel and squeeze out as much moisture as possible

In a mixing bowl, combine the squeezed zucchinis, breadcrumbs, Parmesan cheese, minced garlic, 2 eggs, salt, and pepper

Mix well until a sticky mixture forms

Heat olive oil in a large skillet over medium heat

Take a portion of the zucchini mixture and form it into a patty

Repeat to make 4 patties

Carefully place the patties in the hot skillet and cook for about 3-4 minutes on each side, or until they are golden brown and crispy

Remove from the skillet and set aside

In a separate shallow pan, fill it with water and add the white vinegar

Bring the water to a gentle simmer

Crack the 4 large eggs, one at a time, into a small bowl or ramekin, and gently slide them into the simmering water

Poach the eggs for about 3-4 minutes for a runny yolk, or longer for a firmer yolk

Carefully remove the poached eggs with a slotted spoon and place them on top of the zucchini fritters

Garnish with fresh parsley and season with additional salt and pepper if desired

Serve the Zucchini Fritters with Poached Eggs hot and enjoy!

Cabbage, Potato, and Sausage Soup

A hearty and flavorful soup featuring the delightful combination of cabbage, potatoes, and sausage. Perfect for a comforting meal on chilly days.

Ingredients:

• 1/2 head of cabbage, shredded
• 3 potatoes, diced
• 1 lb sausage, sliced
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 6 cups chicken broth
• 1 can 14 oz diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

Put olive oil in a big pot and heat it over medium-low heat

When you add the onions and garlic, saut them until they smell good and become clear

Put in the sausage slices and cook until they turn brown

Add the cabbage shreds and diced potatoes and stir

Cook for 5 minutes

Add chicken broth, tomato slices with juice, paprika, salt, and pepper

Once the soup starts to boil, lower the heat and let it cook for 20 to 25 minutes, or until the potatoes are soft

If you need to, change the seasoning

Enjoy while hot!

Banana-Pecan Caramel Tart

Indulge in the rich flavors of bananas, pecans, and caramel with this delectable tart. Perfect for any occasion, this dessert combines the sweetness of ripe bananas with the nutty crunch of pecans, all topped with a luscious caramel sauce.

Ingredients:

• 1 store-bought pie crust
• 3 ripe bananas, sliced
• 1 cup pecans, chopped
• 1 cup brown sugar
• 1/2 cup heavy cream
• 1/4 cup butter
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

Preheat the oven to 350F 175C

Press the pie crust into a tart pan, trimming any excess

Arrange the sliced bananas evenly over the crust and sprinkle with chopped pecans

In a saucepan over medium heat, melt the butter, then add brown sugar, heavy cream, vanilla extract, and salt

Stir until the mixture is smooth and bubbly, about 5 minutes

Pour the caramel sauce over the bananas and pecans

Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the caramel is bubbling

Let the tart cool before serving

Enjoy!