Blueberry Yeast Buns (Jagodzianki)

Yeast Blueberry Buns are they healthy or are they not? 

It's a big generational debate whether yeast cakes and buns are good for us. Older generations in Poland consider them healthy. And they have a point - as yeast desserts in Poland are typically low in sugar, partially because yeast grows by consuming sugar and turning it into CO2 that creates the fluffy texture. And partially because we often add fruits that add natural sweetness.  However, these cakes and buns usually contain white four that is not exactly a health food. So I think it is a break-even! 

Ingredients

Makes: 16 buns

Yeast Dough

• 1 tbsp dry yeast
• 250 g milk of choice 
• 50 g sugar
• 2 egg yolks
• 200 g flour
• 100 g butter
• 0.5 tsp vanilla extract/paste (optional)
• 1 egg yolk (optional)

Blueberry Filling

• 350 g blueberries (both high bush and wold work well), washed
• 25 g potato or corn starch (it helps prevent dense, gluey streaks around fruits)
• 20 g sugar 

Instructions

1. Mix dry yeast with 2 tbsp warm water (37c). Let it sit for 5-10 min until you see foam forming on the top.

2. Warm up milk to about 37c. 

3. In the blender add warmed up milk, yeast, sugar. Blend it up and let it sit for about 5 minutes.

4. Move items to a dough mixing machine or a bowl, add flour, eggs yolks, butter, vanilla extract and mix until it is well combined. 

5. Move the dough mixture to a bowl and cover with a cloth. Let it sit for 60-90 minutes to rise.

6. Heat the over to 200c/400F.

7. On a lightly floured surface place the dough. Divide the mixture into 16 pieces and gently flatten each one out. Cover with a cloth and let them sit for another 20 min.

8. In a meantime, in a separate bowl mix whole blueberries with starch and sugar. Let them sit.

9. Take 16 pieces of the dough, flatten them so you can add about 1tbsp of blueberry filling. Close them like you would empanadas or pierogi and form little rectangles.

10. Prepared buns place on a baking sheet and cover with a cloth. Let them rest for another 30 minutes or until the over is warmed up.

11. Before baking you can brush each bun with egg yolk, if desired.

12. Bake for 17-20 minutes until lightly brown.

13. Let them cool off for about 15 minutes (the filling gets very hot!).

14. Enjoy them as a snack, breakfast, or a dessert.

15. If you tried this recipe - share it and tag @healthywithjoanna

Plant-based breakfast: Banana Pancakes

Looking for a fluffy yummy plant based pancakes that hold their ground against regular American pancake? Look no further!

One of the complains about plant-based pancakes is that they are often flat and lifeless and hard to cook. I have to agree that often they miss the body and softness of the regular American pancake. However, it does not have to be the case, as it is very easy to add this attribute to plant based or vegan pancakes. 

Ingredients

Recipe makes approximately 10

260 ml plant based milk of choice (I like oat milk)

240 g spelt flour (or barley flour or other whole grain flour of choice)

2 tsp of chia seeds

2 ripe bananas

1 tbsp baking powder

1 tsp baking soda 

0.5 tsp real vanilla powder

Instructions

1. Blend all ingredients together until smooth.

2. Let it sit for about 10 minutes. In a meantime heat the pan. 

3. Fry them without oil on a well-heated good quality non stick pan.

4. Enjoy them with anything your soul desires! 

Fluffy pancakes

This recipe was born as I had some quark (presses cottage cheese) left over from making pierogi. I decided to incorporate them into pancakes.

Ingredients:
500g quark/pressed cottage cheese (low sodium)
1 cup sprouted spelt flour
3 cups traditional oats (milled into flour)
3 tbsp flax seeds (milled)
1 tbsp baking powder
2 cups milk of choice
1 egg (optional)

Steps:
1. Place all ingredients in a high speed blender and blend until fairly smooth.
2. Heat the pan for a few minutes, until hot (no oil required as flax will act as fat in this recipe).
3. Add dough to the pan and cook for 3-5 minutes on each side
4. Serve with maple syrup or your favourite fruit sauce
5. Enjoy!

Banana Oatbran muffins with Cacao Nibs

This week we let the bananas overripe, not on purpose of course. I hate throwing out food and usually I try to create the recipe to use the food before it goes bad.

Ingredients:
1.5 cups of red fife flour (or eincorn flour)
1 cup of oatbran
1/3 cup of brown sugar
1 cup of coconut water
3 overripe bananas, mashed (I mashed them with a fork)
2 tbsp of cacao nibs
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt

Process:
Mix all ingredients in a bowl. I did not take the blender out, just used a regular spoon.
Place the dough in the muffin forms.
Bake at 375F for 25-30 minutes. Let them cool off in the over for 5-10 minutes.
Enjoy!

Turkey meatballs in a dill sauce

Today I made turkey meatballs in a dill sauce. Dill sauce and dill soups are very popular in Poland and are some of the favourite meals of Polish kids.

This recipe was inspired by the school menu I received from one of the Polish schools.

You can use this sauce with meats and with a small modification with fish. For fish I would add 1-2 tbsp of lemon juice.

Ingredient:
1. Meatballs
500 g ground turkey
1 large carrot, finely grated
1 cup of fresh parsley
1 medium onion
4 garlic cloves
1 tsp paprika
1 tbsp sea salt
1 tsp pepper
3 tbsp olive oil
Optional bread crumbs

2. Dill sauce
1 cup of vegetable stock
3/4 cup of cream
1 pack of fresh dill (about 1 cup)
1 tsp turmeric
2-3 tbsp butter
2 tbsp flour
Sea salt, pepper to taste




Making meatballs
1. Blend fresh parsley with olive oil
2. On a small heat saute finely chopped onion and crushed and finely chopped garlic.
3. Mix all ingredients for meatballs together.
4. Form balls of similar size for even cooking.
5. Heat the pan with ghee or some oil using moderate heat. Place the meatballs and let them acquire some color, while gently stirring them.
6. When ready, set them aside.


Making dill sauce
1. Heat the stock on a low heat.
2. Add butter, dill, cream, and spices. Mix well. Allow to cook for  about 7 minutes.
3. Mix in flour to thicken the sauce.
4. Transfer the sauce to the pan with meatballs and gently cook on a low gas mark for 10-15 minutes.

Polish Christmas: Honey Cake (Piernik po Staropolsku)

#easyfoodcreations #healthyeating #PolishChristmas

Here is the 12th century recipe I found on the internet for the traditional Polish Piernik a while ago. Unfortunately it was years ago and the printed sheet did not have the credentials.
The spice mix I created myself as I was not be able to find anything similar ready to use in Canada.
I have to say that my son absolutely loves this cake; it is his favourite.

Ingredients:

0.5 kg rye flour

250 g all purpose flour

0.5 kg honey

4 eggs

250g sugar

250 g jar of jam (sour cherry, plum, or black currant are best)

250 g butter

3 tbsp unsweetened natural juice (sour cherry, blueberry, plum are best)

1 tbsp very strong coffee

1 tbsp unsweetened cacao powder

2 tbsp baking powder

1 tbsp baking soda

2 tbsp lemon and orange peel

0.25 c dried fruits and nuts (optional)

Piernik spice mix 

Piernik spice mix:

10 coriander seeds

5 cloves

1 allspice

0.25 tsp grated nutmeg 

3 poss of cardamom

1 tsp grated cinnamon

0.5 tsp vanilla powder

0.5 inch fresh ginger, grated 

1. Heat half of the sugar, honey and butter in a pan (gas mark 2-2.2); mix occasionally. Let it cool off.

2. Egg yolks mix with remaining sugar for about 5 minutes; add flour, soda, baking powder. Then add honey mix, juice, jam, coffee, cacao, and Piernik spice mix.

Mix well.

3. If desired add finely chopped dried fruits and nuts. 

4. Beat egg whites until stiff. Then fold it into the cake mix.

5. Prepare the baking form by spreading a little bit of butter and flour so the cake does not stick.

Pour the cake mix in.

6. Bake in a preheated oven at 180c for about 60 minutes.

7. Let it cool off before removing from the form.

8. Enjoy!

Oat bran orange and black cherry muffins

#easyfoodcreations #healthyeating

Today my son was calling for muffins and he picked the ingredients - orange and cherries. I picked oatbran and vanilla powder. So we whipped up some incredibly good muffins.

Makes 10 muffins.

Ingredients:

1 c oat bran

0.5 c buckwheat

0.5 c all purpose flour

4 tbsp flax, milled

1 tsp vanilla powder

10 frozen cherries 

1 orange, peel and 1 cup orange juice

0.25 c honey

50 g butter, melted 

1 tbsp baking powder

0.5 tsp baking soda 

1. Mix all ingredients, starting with dry ingredients.

2. Bake at 177c for about 30 minutes.

3. Enjoy.

Vegetarian Moussaka

#healthyeating #easyfoodcreationg #vegetarian #moussaka

One of my favourite dishes is moussaka. However, with meat prices, especially lamb, are going through the roof lately. I decided to find an alternative cheaper and healthier option.
I successfully replaced lamb with beans, mushrooms, yellow pepper and tempeh mix.

Ingredients:
2 larger potatoes
1 large eggplant
4 tbsp olive oil
250 g tempeh, cut into smaller chunks
250 g mushrooms
0.5 yellow pepper
150 g mixed beans (I used leftover beans I had on hand - chickpeas, cannelloni, kidney), cooked or canned
1 medium onion
2 garlic cloves
4 tbsp tomato paste
1tsp dried thyme
2 tbsp dried oregano
1 tsp allspice
Cheese sauce:
1 egg
0.75 c milk
0.5 c cheese (I used smoked cheddar)


1. Thinly slice potatoes, spread some olive oil and a little bit of salt. Bake at 175c for 12-15 minutes.
2. Slice eggplant into thicker slices, spread some olive oil. Bale at 175c for 10-15 minutes.
3. Boil water; add tempeh. Boil for 2-4 minutes; drain and set aside.
4. In a meantime, chop mushrooms, pepper, onion, garlic.
5. Heat the pan and fry on a medium heat onion and garlic, then add mushroom, pepper. When mushrooms are getting soft add tempeh.
6. In a cup mix tomato paste with 0.5 water and herbs and spices. Add to the pan with vegetables and tempeh; mix well.
7. Arrange baked sliced of potato at the bottom of the baking dish; then add a layer of baked eggplant slices, then add about half of the vegetable mix. Follow by another layer of potatoes and eggplant, and remainder of the vegetable mix. On the to place any left over potatoes and eggplant.
8. Prepare the cheese sauce by blending milk with egg, then mix in the cheese. Pour on the top of the baking dish.
9. Bake at 175c for 40-45 minutes.
10. Serve hot.
11. Enjoy!

Simplicity at its best: Homestyle Cheesecake

#easyfoodcreations #healthyeating #cheesecake

Here is my favourite cheesecake. It is so simple yet demonstrates beautifully the whole essence of a good cheesecake - cheese!

Ingredients:

500g pressed cottage cheese or quark (look for a very low sodium variety)

7 eggs

0.75c sugar

80g butter

0.5tsp vanilla powder

1tsp baking powder

0.25c flour

A little bit of butter and a mix of 4 biscuits and 2tbspoatbran for the baking pan preparation

1.  Prepare the form by spreading the butter in the baking pan.

Blend biscuits and oatbran, spread evenly in the baking pan.

2. Place all remaining ingredients in a high speed blender and blend for 10 minutes until it is smooth. 

You may need to mix with a spoon occasionally.

3. Baking in preheated oven at 175c for 40 minutes.

Please note that cheesecake collapses after baking, it is normal.

4. Store in the refrigerator for up to a week.

5. Enjoy!

Colorfull world: Red slaw / bean cakes

#easyfoodcreations #healthyeating #healthyeyes #vegan

#easyfoodcreations #healthyeating

Many of us struggle with adding more cabbage to our diet even though we know its health benefits. In Poland, red cabbage is very popular however, usually it is cooked and I feel it does not have the colour, taste or texture that appeals to me in that form. I found that I really enjoy its bright colour, crunchiness, and sweetness in the raw form much more.

Here are two recipes in one - bean cakes and red slaw.

Red slaw Ingredients:

0.5 head of small red cabbage, grated

1 Apple, grated

4 tbsp pumpkin seeds

3 tbsp dried cranberries

Dressing:

1 tbsp apple cider vinegar

5 tbsp olive oil

Salt, pepper

2 tbsp dried thyme

Bean cakes ingredients:

1 can black beans, drained and washed

1 c broccoli, blanched 

1.5 c Scottish oats

6 tbsp ground flax

2 tbsp olive oil

1 cup of fresh herbs (basil, mint, dill, parsley, cilantro)

Salt and pepper

1. Prepare red slaw by mixing all ingredients.
2. Blend beans, broccoli, olive oil and herbs and spices, with flax mixed with 6 tbsp of water. Add oats and mix well.
3. Fry bean cakes on a medium heat for a few minutes on each side.
4. Enjoy!

Dining on the budget: Lima beans cakes

#healthyeating #easyfoodcreations #onthebudget

I hear over and over again that you have to spend a fortune if you want to eat healthy. It is a myth!

You have to smart about your grocery shopping, get deals where you can. Also, I use the practice of one luxury item each weak (except holidays), which I call everything that cost over $8 per kg. 

Although I am not great with coupons, as I tend to forget about them, I see more of them for fresh produce in the supermarkets. I am trying hard to change my habits and start using them.

I make frequent visits to the bulk stores - Bulk Barn in Canada is the place where I get all my dry food - beans, lentils, grains, spices, even some tea. Again, each week they have specials so I time my visits accordingly. Two or three times a year they have coupons (they keep them in the store!), so that brings additional savings.

Canned food, I only buy when it is on sale - tuna, corn, tomatoes, tomato paste or at Costco if it turns out to be cheaper. Right now I have a good understanding how many cans I need until the next discount period, but I had to experiment for a little bit. 

I find a lot of pleasure in finding deals, having those luxury items each week, and keeping holidays extra special with food that I try to reserve just for these days. 

Ingredients:

3 cups, cooked Lima beans (I soak and cook them myself, but you can use canned)

3-5 tbs Scottish oats

Salt, pepper

2-3 tbsp dried herbs (I used czubryca which I got in Poland, but any mix of herbs will work)

1 onion, chopped

3-5 garlic cloves, pressed

6 tbsp breadcrumbs

Water, as needed

Little bit butter

Oil for frying 

 1.  Melt the butter and sauté onion and garlic for a few minutes.

 2. Use a blender to blend Lima beans with onion. You may need to add some water to help it blend.

 3. Mix in the bowl blended beans with onions, add remaining ingredients except breadcrumbs. Mix everything well with a spoon. You should have a fairly dense consistency so you can form patties with your hands. 

 4. Roll patties in breadcrumbs.

 5. Fry for a few minutes on each side. 

 6. Enjoy!

Sunshine Breakfast: Millet pancakes

#easyfoodcreations #healthyeating #millet

We did not eat pancakes for a while so I though it was time to experiment a little bit to create something new. The result is a super simple recipe that is based on 5 simple ingredients. Since millet is high in protein and fibre these pancakes are very filling so one or three per person are enough. 

Makes 10 pancakes

Ingredients

1 c millet

1 large apple

1 banana

2 tbsp flax seeds

1-2 tbsp grape seed oil (you can use other oil or butter of your preference)

1. Grind millet into a flour. Usually I do it in 2-3 batches, that way you get a smoother consistency.

2. Grind flax seeds, add 4-6 spoons of water, let it sit.

3. Grind an apple and banana into a sauce. Depending how juicy is your apple you may need to add a little bit of water. 

4. Mix all ingredients together, add oil and let it sit for about 5 minutes.

5. Fry on a medium low heat for a few minutes on each side. There is no need to add any more oil for frying. 

6. Enjoy!

Muffin time: Oat, Apple, carrot and pumpkin seed

#easyfoodcreations #healthyeating #muffins

Here is another super easy muffin recipe. This time we throw away flour, eggs, sugar, oil - typical ingredients in baked goods, and replace them with oats, honey, fruits, veggies, butter and spices.

Serves: 10

Ingredients:

2 c oats, grinded into flour

1 carrot, finely grated

1 Apple, corse grated

1/3 lemon, juice only 

100 g honey 

1 tsp ground cinnamon
1/4 tsp ground nutmeg

1 tsp baking powder

0.5 tsp baking soda

0.25-0.5 c butter, melted

Handful of raw pumpkin seeds

1. Mix all ingredients together. Let it stand for a few minutes.

2. Bake in a preheated oven at 177c for about 30-45 min depending how moist were your fruits and veggies.

3. Enjoy!

Charming Winter: Snow chocolate ice cream

#winterwonderland #icecream #easyfoodcreations

Over the last few days we received over 120cm of snow. Many people ask what to do with the snow... I'd say take advantage of it! Here is a super fast ice cream you can make using fresh snow. 

Ingredients:

2 tbsp of chocolate powder

1-2 tbsp of icing sugar or other sweetener

0.5 tsp vanilla powder

1 packet of vanilla sugar

0.75c whipping cream (you can use a mix of cream and milk)

3c fresh snow

1. Mix all ingredients other than ice with a whisk.

2. Pour mixture into a bowl with snow and mix with a spoon.

3. Serve right away as they melt really fast.

4. Enjoy!

Polish Christmas Eve: Barszcz (vegan beet soup)

#easyfoodcreations #Christmas #healthyeating #PolishFood

Barszcz takes a little bit of time to cook that is why we always make a big batch; It never lasts too long.
I love anything with beets - soups, salads, smoothies, juices, cookies - but peeling beets is one of my least favourite activities as it severely stains your skin and it is extremely difficult to remove. Hence when handling beets I use latex gloves which effectively solve the problem.

Important note - never cover beet soup while cooking it as it will become brown; you want to maintain beets beautiful ruby colour.

Ingredients:

4 carrots

2 parsnips

0.25 large celery root

9 medium sized beets

1 leek

1 onion

3 garlic cloves, peeled and cut in half

3 whole allspice

10 black pepper corns

3-4 tbsp vinegar or lemon juice (helps in preserving the colour)

10 dried mushrooms

1. Peel and clean carrots, celery root, parsnip, leek, onion. Cut into large chunks, it will be taken out later and used in a Polish Vegetable salad.

2. Soak dried mushrooms for about 15 minutes.

3. Place carrots, celery, parsnip, leek, onion, dried mushrooms, and all spices (other than garlic and lemon/vinegar) in a large pot, add 2-3 litres of water. Bring to boil then lower the heat to gas mark 2.4 and cook for about an hour.

4. Peel beets, but into 6-8 pieces each. Set aside.

5. Take out all vegetables from the soup leaving mushrooms in. Set them aside to cool.

Add beets, vinegar and garlic. Cook on a low heat 1.8 - 2.0 for another 3-4 hours. Add more water if needed. If you use too high heat you will lose the ruby colour of beets. 

6. Take beets and all other spices and vegetables out. Since we don't like wasting food we keep the beets and use them in salads.

7. Serve clear soup in a cup or a bowl.

Beet soup can be served with uszka - Polish dumpligs with mushrooms. This way it would be served in a bowl.

Other alternatives are pasztecik - yeast cakes, or kulebiak - cabbage cake. This way we serve it in a cup as a drinking soup.

8. Enjoy!

Winter time: chicken pie

#easyfoodcreations #healthyeating #chickenpie

Here is an easy chicken pie with one of my top secret ingredients - Boursin Cheese. I often use Boursin if I need a quick sauce for some veggies and pasta. Minimal effort, maximum taste!

Unprocessed goat cheese works well as an alternative. 

Ingredients:

5 chicken thighs, cut into small pieces

1 medium carrot, grated

6 small potatoes with skin on, cut into small pieces

0.5c peas

1tbsp dried thyme

1 garlic Boursin (or you can use goat cheese with pressed garlic)

2tbsp butter

Crust:

1.5c all purpose flour

8tbsp butter, cut into smaller chunks

5-6tbsp ice cold water

1. Preheat the oven to 220c.

2. To make crust, put all ingredients in the processor and pulse until it start sticking together. Divide into two. Roll one part, fill the pie dish. Place in the fridge for 30 min or so. Roll the other part and place in the fridge.

3.  Melt the butter, add chicken and vegetables. Cook for about 20 minutes. Add Boursin, still well until melted. Cook for another 10 minutes.

4. Take the pie crust out if the fridge. Add the chicken filling. Prepare the top layer of pie crust with your own designs.

5. Bake for 40-50 minutes.

6. Serve warm. Enjoy!

Breakfast Dessert: Rice Apple Cake

#easyfoodcreations #healthyeating #leftovers

This recipe is inspired by one of my childhood favourite dishes and probably most Polish kids  favourite dish - rice baked with cinnamon apples.  I put my own spin on it and it ended up being a great success. 

Typically we eat it as a dessert or a last evening meal; I like serving it for breakfast.

Ingredients:

1.5 c leftover rice (it is an estimated quantity), you can use whatever you have left

0.5 c milk

4 tbsp butter

2 ripe bananas

3 apples

1 tsp cinnamon

0.5 tsp vanilla powder

2 tbsp ground flax 

Grated nutmeg

1. Preheat oven to 180c

2. Grate apples on a large eye grater

3. Mix flax with 2 tbsp of water, let it sit for a couple of minutes (you can substitute with 1-2 eggs)

4. Melt half of the butter

5. Mix all ingredients together

6. Spread butter in the baking form 

7. Put mixture in the baking form, level it by pressing firmly

8. On top place few slices of butter

9. Place in the oven for 45-50 minutes

10. Serve warm or at room temperature

11. Typically we serve it with fruits, jams, yoghurt, cream, or whipping cream

Have a break: Oatmeal banana pumpkin seed muffins

#easyfoodcreations #healthyeating #muffins

Banana muffins are probably the most popular muffins, yet I find most recipes are using regular flour and tons of sugar which is not necessary when cooking with already very sweet bananas. I decided to make the oatmeal variety with pumpkin seeds. I chose pumpkin seeds as they go so well with honey and oatmeal, which we often add to our morning oatmeal. 

I aimed to make 6 large muffins as more than that is too many for the 3 of us. With the quantities below I produced 7 large muffins.

Ingredients:

3 ripe bananas

1-2 tbsp raw sugar (optional) depends how ripe are the bananas you are using

2 tbsp honey

3-5 tbsp raw pumpkin seeds

1.5 cup traditional oats

1 tsp baking powder

0.5 tsp baking soda

Pinch of salt

Pinch of cinnamon

Pinch of vanilla powder

1 egg

1 tbsp butter, melted

1. Preheat the oven to 177c.

2. Put all ingredients except pumpkin seeds in a blender. Blend for a few minutes until smooth.

3. Mix in pumpkin seeds with a spoon.

4. Scoop muffin dough into muffin forms filling them to about 2/3. 

5. Bake at 177c for 17 minutes.

6. Let them cool.

7. Enjoy!

Fibrous Bean Cakes

#easyfoodcreations #healthyeating #beans

Ingredients:

540 ml canned beans, I used Lima 

0.5 medium onion

1 clove garlic

0.5 red pepper

1 egg

1 tbsp milled flaxseeds

3 ryvita or wasa bread

3 tbsp oats

0.5 tsp turmeric

0.5 tsp salt

O.5 tsp ground coriander

1 tsp ground cumin

Handful of finely chopped fresh parsley

1-3 tbsp check pea flour (if needed)

Oil for pan frying

1. Take onion, garlic and pepper and process until smooth

2. Mash beans (I used potato masher)

3. Add all ingredients to mashed beans and mix well.

4. Form into balls then flatten forming small cakes.

5. Shallow fry on a medium low heat (gas mark 3) for up to 5 min per side.

6. Enjoy!

Banana Cheesecake

#easyfoodcreations #healthyeating #cheesecake

Today we are celebrating our 16th wedding anniversary. It is incredible how fast time goes.

When we are celebrating we typically have a dessert, which breaks the everyday routine by adding something sweet and special. 

As usual making a regular cheesecake would not be a challenge if I did not try to incorporate some healthier ingredients - today we have oatbran in the thin layer of crust.

Ingredients:

500 g white pressed cheese (unsalted or with minimal salt added). This is a key ingredient so it is important to get good quality stuff or even better making your own. I will show how to make it in a separate blog

150 g butter, leave it outside the fridge for about 20-30 min so it is a little softer

4 eggs

3 bananas, I used 2 overripe bananas and one ripe banana. Ripeness of bananas controls the sweetness of the cake so if you like it sweeter you may want to use 3 or even 4 overripe bananas. 

1 packet of vanilla sugar

8 arrowroot cookies (you can use other low sugar cookies)

2 Tbsp oatbran

0.25 tsp cinnamon

1. Preheat the oven to 150c

2. Spread a little bit of butter in the baking dish

3. Grind cookies and oatbran. Spread it evenly over the baking dish

4. Blend all remaining ingredients until smooth

5. Pour blended mix into the baking dish

6. Bake for 45-50 min
7. Enjoy!