cookwithfun

Ingredients For the scallops For the garlic butter sauce For serving 🦪 Choose the right scallops This step is everything. Use large sea scallops, not small bay scallops. Look for: Dry scallops sear beautifully and form that golden crust. Wet scallops release water and steam instead of browning. If frozen, thaw fully and pat dry. … Read more

Ingredients For the cheesecake batter For the meringue For topping 🧈 Prepare the pan Use a tall round cake pan (18–20 cm). Line the bottom with parchment paper. Lightly grease the sides. Wrap the outside of the pan with foil. This prevents water from entering during the water bath. This cake rises high, so use … Read more

🧄 Ingredients For the beef For the vegetables For the braising liquid For the gravy finish 🥩 Choose the right cut This is important. Use chuck roast or shoulder. These cuts have fat and connective tissue that break down during slow cooking, making the meat super tender and juicy. Lean cuts like sirloin will become … Read more

Ingredients For the dough For brushing 🥛 Why milk bread is softer Milk is the secret. Using milk instead of water makes the dough: The fats and proteins in milk create that fluffy bakery texture you see in the photo. This is why these rolls look smooth and shiny and not dry like regular bread. … Read more

🧈 Ingredients For the mashed potatoes For the mix-ins For the topping 🥔 Choose the right potatoes This step matters more than people think. Russet potatoes give you fluffy mashed potatoes. Yukon Gold gives you creamy and buttery texture. You can even mix both for perfect results. Avoid waxy potatoes because they can become gluey … Read more

🥖 Ingredients For the dough For the cheese filling For the top 🍞 Prepare the dough Start by activating the yeast. In a large bowl, pour the warm milk and add sugar and yeast. Stir gently and let it sit for about 5–10 minutes. You should see bubbles forming on top. That means your yeast … Read more

Ingredients (9×9 or 8×8 pan, about 9–12 squares) Cake batter Dry ingredients Mix-ins Cream cheese frosting 🥣 Step 1 – Mash the bananas Put bananas in a large bowl. Mash with fork until smooth but slightly chunky. Don’t overblend — little pieces give texture. The riper the bananas, the sweeter and more flavorful the cake. … Read more

Ingredients (Serves 6–8) Eggs base Vegetables (like your photo) Cheese (important!) Seasoning 🔥 Step-by-Step Instructions 🥦 Step 1 – Cook the vegetables first (key tip) This step is very important. If you put raw vegetables directly into eggs, they release water and make the frittata soggy. So always sauté first. Heat 1 tablespoon olive oil … Read more

Ingredients (Serves 6–8) Potatoes base Cheese Creamy mixture Flavor 🥔 Step 1 – Prepare the potatoes If using fresh potatoes: Peel and grate using large grater holes. Now VERY IMPORTANT: Squeeze out the water. Put grated potatoes in clean towel and press hard. Why? Too much water = soggy casserole. Dry potatoes = crispy edges. … Read more

Ingredients (Makes 8–10 flatbreads) That’s it. Super simple. 🥣 Step 1 – Activate the yeast (if not instant) If using instant yeast → you can skip activation. If using active dry yeast: Mix: Let sit 5–10 minutes until foamy. Foam = yeast alive. No foam = yeast dead → start again. 🥖 Step 2 – … Read more