These Cheese, Garlic & Herb Twists are a culinary delight — a whirlwind of flavours in a special shape made to please even the most discerning taste buds.

Today, I’m sharing a fragrant recipe with cheese, butter, rosemary, and garlic in a soft, fluffy dough. If you enjoy bold flavours, you might also love my Spicy Garlic Oil Pasta, another quick and aromatic dish.

These twists add a savoury note to your table and are a unique way to bring joy to every family member.

I’ve been experimenting with twists like these — butter, garlic, cheese, and herbs — for over six months. Finding the perfect balance of flavours was a challenge, but I don’t stop until it’s just right.

Over the years, I’ve shared other favourite bread recipes, as we love warm, fragrant bread. Try my Rosemary Focaccia Bread, Cheese-Stuffed Pretzels, or Aromatic Rolls — all crowd-pleasers.

If you enjoy experimenting with doughs, my guide How to Make Yeast Dough: Easy Steps for Perfect Results will help you achieve soft, fluffy bread every time.

Recipe Details

With this new recipe, I want to give you as many details as possible to guide you through the steps and help you achieve the best Cheese, Garlic & Herb Twists.

Below you’ll find a practical guide to adapting this recipe depending on what you have on hand or if you don’t have the exact same ingredients as I do.

Step 1

Make sure you have fresh, good-quality ingredients like: softened butter at room temperature, fresh or dried rosemary, fresh or dried parsley, freshly grated or crushed garlic, and a selection of hard cheeses.

Step 2

Prepare the dough and let it rise for about 1.5 hours.

Step 3

Prepare the butter mixture. In a bowl, mix softened butter with finely chopped rosemary, parsley, and crushed garlic. Don’t add salt, as the cheese will provide enough.

Step 4

Grate the cheese finely for better distribution.

Step 5

Roll out the risen dough into a rectangle about 60 x 35 cm.

Step 6

Spread the aromatic butter evenly over the dough, making sure it covers all edges and corners.

Step 7

Sprinkle the grated cheese on top and gently press it in with a spoon to help it stick to the butter.

Step 8

Fold the dough like a book, then cut it into 10–12 strips (depending on your preference). Cut each strip in half lengthwise, but leave a small uncut end so the twist stays together (see the photo for help).

Step 9

Twist each strip carefully to keep the cheese inside, then place them on a baking tray. You can also shape them into a circle if you like or have the time.

Step 10

Let the twists rise for another 20 minutes. Brush them with an egg yolk mixed with a bit of milk, then bake until golden brown.

Adapting the Recipe

Adapting recipes is fun and lets you discover new, delicious combinations.

For instance, if you like light and fresh flavours, try my Quinoa Pomegranate Spinach Salad with Fresh Mint Dressing. Or for something sweet after baking, my Lemon Bars and Chocolate Muffins make a perfect treat.

Cheese

I used Parmesan and well-drained salty sheep cheese. I highly recommend Parmesan for its unique flavour, which pairs beautifully with rosemary and garlic. If you don’t have those, try:

• Cheddar
• Mozzarella
• Gouda
• Or any cheese that’s well-drained and not too soft.

Mixing different cheeses gives the dish a complex, delicious flavour.

Keep the cheese amount around 80–100 grams. Using more can make the twists hard to shape and cause the cheese to slip out.

Garlic and Herbs

If you don’t have fresh garlic cloves, you can substitute with garlic powder (about 2 teaspoons), but the flavour will be less intense.

I recommend fresh garlic for the best aroma.

For herbs, you can replace rosemary and parsley with dill, oregano, basil, or thyme. Use half the amount if the herbs are dried (e.g., if the recipe calls for 1 tsp fresh rosemary, use ½ tsp dried).

Want a spicy kick? Add chili flakes or smoked paprika to the butter mixture.

Experiment

Try adding chopped nuts, poppy seeds, or sesame seeds for a crunchy texture and an extra special touch.

Flour Amount and Dough Texture

I’ve made these twists with varying amounts of flour to find the perfect balance between soft and crispy.

• For soft twists, use 400g flour and lightly oil your surface. Bake until golden for a soft texture.

• For crunchier twists, use up to 450g of flour to get a firmer dough that doesn’t stick. These will be crispier when baked.

Personal preference matters! Some people prefer soft and fluffy twists; others like a crispy texture that contrasts nicely with the filling.

Final Thoughts

Now you have all the details to make the most delicious Cheese, Garlic & Herb Twists. It’s time to get baking and experiment with the flavours and cheeses your kitchen offers.

If you enjoy these twists, you might also like to try something sweet afterwards — my Oranges and Cocoa Pound Cake is rich, moist, and packed with citrusy aroma.

For another savoury option, perfect for brunch or a light lunch, my Zucchini, Cheese & Dill Waffles are fluffy, cheesy, and full of fresh flavour.

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Cheese, Garlic & Herb Twists — A Delicious and Aromatic Treat

These Garlic, Cheese & Herb Twists are a true culinary delight — an explosion of flavors wrapped in a beautiful shape, created to satisfy any food lover, even the most demanding ones.

Course Lunch, Main Course, Side Dish, Snack

Cuisine Romanian

Keyword cheese twists, garlic cheese rolls, herb bread twists

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Rising time 2 hours hours

Total Time 2 hours hours 40 minutes minutes

Author Mihaela

Ingredients

Dough

• 400 g all-purpose flour
• 1 packet dry yeast 7 g
• 100 ml warm milk
• 100 ml warm water
• 50 ml oil I used olive oil
• 1 egg size M or L
• 1 teaspoon sugar to activate the yeast
• 1 pinch of salt

Garlic Herb Butter

• 60 g soft butter at room temperature
• 1 teaspoon fresh rosemary finely chopped
• or ½ teaspoon dried rosemary
• 1 teaspoon fresh parsley finely chopped
• or ½ teaspoon dried parsley
• 3 garlic cloves finely grated or crushed
• Freshly ground black pepper to taste

Cheese Filling

• 40 g Parmesan cheese finely grated - maximum 50 g
• 40 g well-drained sheep cheese or feta maximum 50 g

Instructions

Dough

• In a glass or small bowl, mix the warm water and warm milk with the sugar and dry yeast.
• Set aside until the mixture becomes foamy.
• Place the flour and salt in a large mixing bowl.
• Add the yeast mixture, egg and oil.
• Knead until you obtain a soft, slightly sticky dough.
• Lightly grease both the bowl and the dough with a little oil.
• Cover and let rise for about 1½ hours, or until doubled in size.

Garlic Herb Butter

• In a small bowl, mix the softened butter with rosemary, parsley, garlic and black pepper.
• Grate both cheeses using a fine grater and keep them ready.

Assembling the Twists

• Once the dough has risen, place it on a lightly oiled work surface.
• Roll it into a rectangle approximately 60 × 35 cm.
• Spread the garlic herb butter evenly over the entire surface.
• Sprinkle the grated cheeses evenly on top.
• If there is a generous amount, gently press them into the soft butter using your hand or a spoon.
• Fold the dough lengthwise, sealing it like closing a book.
• Using a sharp knife, divide the dough into 10–12 equal strips.
• Cut each strip in half lengthwise without cutting all the way through, leaving the top intact so the filling stays inside.
• Carefully twist each strip into a spiral.
• Place the twists onto a baking tray lined with parchment paper.
• Let them rise again for about 20 minutes.

Baking

• Preheat the oven to 180°C (350°F).
• Brush each twist with egg yolk mixed with 1–2 tablespoons of milk.
• Sprinkle poppy seeds or sesame seeds on top, if desired.
• Bake for about 20 minutes, or until lightly golden on the surface.

Notes

Do not use more than 100 g of cheese in total.
Too much cheese will make the dough difficult to handle, the filling may leak out, and the flavor can become overpowering.

FAQ – Garlic, Cheese & Herb Twists

1. Can I use store-bought puff pastry instead of making my own dough?

Yes, you can, but the texture and flavour will be different. Homemade dough is soft, fluffy, and has a rustic taste that puff pastry can’t fully replicate.

2. Can I make the dough ahead of time?

Absolutely. You can prepare the dough the day before, let it rise, then refrigerate it. Bring it to room temperature before shaping and baking.

3. What cheeses work best?

Sheep cheese (like feta) and Parmesan are perfect. You can also mix in a mild mozzarella for extra stretchiness, but avoid very soft cheeses that are too runny.

4. Can I freeze the twists?

Yes! Twist them, place them on a tray, freeze, then transfer to a bag. Bake directly from frozen, adding a few extra minutes to the baking time.

5. How do I prevent the cheese from leaking?

Do not overfill — total cheese should be under 100 g. Also, press the cheese gently into the butter layer so it stays inside during twisting.

6. Can I use dried herbs instead of fresh?

Yes, just use half the amount. For example, ½ teaspoon dried rosemary instead of 1 teaspoon fresh.

7. How long can I store leftover twists?

Store in an airtight container at room temperature for 2–3 days. Reheat in the oven for best texture.

8. Can I make smaller or bigger twists?

Yes, but adjust the baking time accordingly. Smaller twists bake faster, bigger ones may need a few extra minutes.

9. Can I add other flavours?

Sure! You can add a pinch of chili flakes, smoked paprika, or swap parsley with basil. Just don’t add extra wet ingredients or it may make the dough soggy.

10. Can I skip the egg wash?

Yes, but the twists will be less shiny and golden. You can also brush with milk or butter for a softer finish.

I hope you enjoy making and savouring this recipe as much as I do! If you’d like to explore more of my culinary adventures, feel free to follow me on:

• Facebook
• Pinterest
• Instagram

Let’s cook, share, and enjoy together — there’s always a new flavour waiting to be discovered in your kitchen!

The post Cheese, Garlic & Herb Twists — A Delicious and Aromatic Treat appeared first on Mihaela's Recipes.

An easy, savoury twist on classic waffles – fluffy inside, golden outside, and bursting with fresh flavour.

Why you’ll love them

• Quick and easy – ready in just a few steps, no complicated prep
• No deep frying – they’re cooked in the waffle maker, no greasy mess
• Bold, fresh flavour – lots of garlic and dill, rich and savoury
• No draining needed – you use the whole zucchini, no waiting time
• Soft and satisfying – fluffy texture, yet packed with taste

This recipe checks all the boxes when you’re short on time but still want something homemade and full of flavour.

They’re perfect for breakfast, brunch, or even dinner with a salad.  And that combo of zucchini, cheese, and dill? So fresh and delicious!

I often make them when I have leftover zucchini in the fridge and no desire to cook something complicated. They’re also great for kids (they won’t even notice the veggies), lunchboxes, or lazy brunches on weekends.

And if you’re in the mood for more savoury bites, these  Spinach, Cheese, Onion and Garlic Muffins  or Cheese and Carrot Muffins are just as easy and delicious – great for lunchboxes or snacks.

Ingredients for Zucchini, Cheese & Dill Waffles

• 1 medium zucchini (about 150 g), grated

• 2 large eggs

• 100 g hard cheese (I use feta)

• 200 g Greek yogurt (not plain yogurt – it’s too runny)

• 2 garlic cloves, finely grated or crushed

• 1 tsp baking powder

• 100 g all-purpose flour

• 1 tbsp finely chopped dill

• Freshly ground black pepper, to taste

How to make these Zucchini, Cheese & Dill Waffles:

1. Grate the zucchini, sprinkle with a bit of salt, and let it rest for 5–10 minutes. Then squeeze out the excess moisture using a clean kitchen towel or paper towels.

2. In a large bowl, whisk the eggs, then mix in the yogurt, grated garlic, cheese, dill and black pepper.

3. Add the grated zucchini (well-drained), then stir in the flour and baking powder until the mixture is smooth and thick.

4. Preheat your waffle maker and lightly grease it if needed. Spoon in the batter and cook for 4–5 minutes, or until golden and firm to the touch.

5. Serve warm, as they are or with a dollop of Greek yogurt or sour cream. I love them with a fresh tomato or cucumber salad on the side. You can even pair these waffles with a simple salad – something like this Quinoa Pomegranate Spinach Salad with a minty dressing adds a lovely fresh touch.

Tips & Serving Ideas:

• These are great warm or cold, and perfect for packed lunches too.

• You can swap dill with chives or parsley, depending on what you have.

• If you want a touch of spice, add a pinch of chili flakes to the batter.

• For extra crispiness, reheat them in a toaster the next day!

Craving carbs? Try my Rosemary Focaccia Bread – soft, fragrant, and great for dipping.
Or go bold and comforting with this Spicy Garlic Oil Pasta – fast, punchy and perfect for weeknights.

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Zucchini, Cheese & Dill Waffles

Quick and easy savory zucchini waffles with feta, Greek yogurt, garlic, and dill. No draining needed, full of flavor, perfect for breakfast, brunch, or a light dinner.

Course Breakfast, Side Dish, Snack

Cuisine European, Romanian

Keyword dill garlic waffles, easy brunch, greek yogurt waffles, quick lunch, savory waffles, vegetable waffles, zucchini recipe

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 People

Author Mihaela

Equipment

• Waffle maker

Ingredients

• 1 1 medium zucchini (about 150 g), grated
• 2 large eggs
• 100 g hard cheese (feta recommended)
• 200 g Greek yogurt (not plain yogurt)
• 2 garlic cloves, finely grated or crushed
• 1 tsp baking powder
• 100 g all-purpose flour
• 1 tbsp finely chopped dill
• Freshly ground black pepper, to taste

Instructions

• In a large bowl, grate the zucchini using the large holes of a grater.
• Add the grated cheese, eggs, garlic, and freshly ground black pepper. Mix well until fully combined.
• Add the Greek yogurt and chopped dill, then mix again until smooth.
• In a separate bowl, combine the flour and baking powder. Gradually incorporate this mixture into the wet ingredients in two batches, stirring well to avoid lumps.
• Preheat and lightly grease the waffle maker. Cook the batter until the waffles are golden and cooked through, about 4–5 minutes.
• Serve warm, optionally with Greek yogurt, sour cream, or a fresh salad.

Notes

Notes / Tips

• No need to drain zucchini before mixing — saves time and keeps flavor.
• Great warm or cold, perfect for packed lunches.
• Swap dill for parsley or chives if preferred.
• Add chili flakes for a spicy kick.
• Reheat leftovers in toaster or pan for crispiness.

I hope you enjoy making and savoring this delicious recipe as much as I do! If you’d like to explore more of my culinary adventures, feel free to follow me on my:

• Facebook
• Pinterest
• Instagram

While I may be new to the scene, I’m driven by my passion for creating tasty dishes to share with others. Let’s cook and enjoy together!

The post Zucchini, Cheese & Dill Waffles appeared first on Mihaela's Recipes.

What is yeast dough?

Yeast dough is the base for many of your favourite recipes, like bread, croissants, pizza, or even sweet treats like cinnamon rolls. Yeast helps the dough rise, making it soft, airy, and delicious. While the process of making yeast dough can seem tricky at first, with a few simple tips, anyone can create perfect dough!

I’ve been making yeast dough for many years. I was in my early twenties when I had to make bread for the first time, and more than that, I made it together with my dad because my mom was away, and we ran out of bread.

To make matters worse, none of the nearby stores were open, or they didn’t have any bread left. This article is where I’m sharing all the knowledge I’ve gathered throughout the years. I invite you to visit my Romanian blog, The Lemon Flavour, to discover a wide range of yeast dough recipes that I’ve created over time.

Main steps for a successful yeast dough:

Activating the yeast
Yeast is the magic ingredient that makes the dough rise. If you’re using dry yeast (the most common type), you need to activate it first.
Here’s how you do it:

• Put the yeast in a small bowl.

• Add 1 tablespoon of sugar from the total sugar amount in your recipe.

• Pour warm milk (not hot, as it could kill the yeast!) over it. Let it sit for 10 minutes.

• If the mixture starts to bubble or foam, it means the yeast is activated and ready to go.

Why is warm milk important?
Milk that is too cold won’t activate the yeast, and milk that is too hot will destroy it. Make sure the milk is warm, but not too hot! 35-35 C.

Mixing wet and dry ingredients
After activating the yeast, you can add it to the other ingredients. Typically, recipes include a mix of wet ingredients (milk, eggs, oil, etc.) and dry ingredients (flour, salt, sugar).

• Start by mixing the dry ingredients in a large bowl.

• Then add the wet ingredients (usually the milk-yeast mixture and other liquids) and mix until you get a soft dough.

Kneading the dough

Kneading is the key to getting a smooth and elastic dough.

How to do it:

• Place the dough on a clean surface and begin to knead with your palms.

• Knead for 8-10 minutes until the dough becomes smooth and no longer sticks to your hands.

• If the dough is too sticky, add a little flour, but don’t overdo it or the dough will become dry.

Tip: Don’t worry if the dough seems sticky at first! The more you knead, the smoother and fluffier it will become.

Letting the dough rise

Once you’ve kneaded the dough, place it in a bowl greased with a little oil and cover it with a clean kitchen towel.

• Let it rise in a warm place, free from drafts, for 1 to 1.5 hours, or until it doubles in size.

• This is the moment when the yeast works its magic, and the dough becomes fluffy and airy!

Shaping and baking

After the dough has risen, you can shape it according to your recipe. For example, in the case of the jam croissants, you’ll divide the dough into triangles, add jam, and roll them into croissants.
After shaping, let the croissants rise a bit more before baking (this step is crucial to get them extra fluffy).

Additional tips:

• If your dough isn’t rising, it could be because it’s too cold. Place it in a warmer spot, such as near a sunny window or by a heat source.

• If your oven has a “proofing” setting, use it! It will help the dough rise faster and more evenly.

• For even fluffier dough, you can add a tablespoon of melted butter to the dough before letting it rise.

Why is patience important?

Patience is key in the proofing process. Don’t rush it, because this is exactly what makes the dough soft and airy.

In conclusion:
Making yeast dough isn’t complicated! Just follow these steps, and you’ll have delicious dough for croissants, bread, pizza, or whatever else you want to make. It’s important to be patient and not get discouraged if things don’t go perfectly at first – with a little practice, you’ll become a yeast dough expert!

Frequently Asked Questions (FAQ)

• How do I know when my yeast dough is ready to rise?

  • The dough should double in size. You can also gently press your finger into the dough; if the indentation remains, it’s ready.

• What type of yeast should I use for dough?

  • You can use either active dry yeast or instant yeast. Both work well, but instant yeast doesn’t require proofing in warm water.

• How long should I knead the dough?

  • Knead the dough for about 8-10 minutes, or until it becomes smooth and elastic.

• Can I use whole wheat flour instead of all-purpose flour?

  • Yes, you can, but keep in mind that the dough might be denser. You may need to adjust the amount of water.

• What can I do if my dough is too sticky?

  • Add small amounts of flour gradually until the dough is soft and non-stick. Be careful not to add too much, as it may affect the texture.

• How can I speed up the rising process?

  • Place the dough in a warm, draft-free area or preheat your oven to a low temperature, turn it off, and let the dough rise inside.

• Can I freeze yeast dough?

  • Yes, you can freeze the dough after the first rise. Wrap it tightly and store it in the freezer for up to 3 months. Allow it to thaw and rise again before using.

I hope you enjoy making and savouring this delicious recipe as much as I do! If you’d like to explore more of my culinary adventures, feel free to follow me on my:

Facebook
Pinterest
Instagram

While I may be new to the scene, I’m driven by my passion for creating tasty dishes to share with others. Let’s cook and enjoy together!

The post How to Make Yeast Dough: Easy Steps for Perfect Results appeared first on Mihaela's Recipes.

This delicious   Rosemary focaccia bread is one of the simplest recipes we have made, simple but still extremely tasty. It’s one of the best Rosemary focaccia bread recipes I’ve made and eaten over time. It is fragrant, because it is loaded with fresh rosemary, extra virgin olive oil and sprinkled with sea salt.

Homemade Rosemary Focaccia: A Simple and Flavourful Bread Recipe

It is one of the breads you can simply serve without having anything near, or maybe a glass of red wine.

Fresh bread made in the house is very dear to our family.

Fresh and worm bread in any form and in any combination, is never denied. But I must admit that this Focaccia bread is probably one of our favourites. For me personally because I am a big lover of rosemary, so I add plenty of it, then I like to feel the smell and taste of olive oil with rosemary.

It creates a divine experience—I could eat it endlessly without any guilt!

To enhance the flavor, I also sprinkle sea salt on top. I enjoy the occasional crunch of roasted sea salt granules, adding a subtle yet delightful saltiness to every bite.

While it may not be the healthiest habit, it is certainly delicious!

If you are a fan of fresh homemade bread and love rosemary, this recipe is perfect for you. You can also make it using dried rosemary—just be sure to adjust the quantity to about half, as dried rosemary has a more concentrated flavour compared to fresh.

If you’re looking to complete your meal, pair it with some of my other favourite recipes like Spicy Garlic Oil Pasta or a refreshing Quinoa Pomegranate Spinach Salad with Fresh Mint Dressing for a full culinary experience!

Ingredients and How to Make It

Ingredients that you need:

• 500g bread flour

• 375ml warm water (75% hydration)

• 30-40g extra virgin olive oil (for the dough, plus extra for greasing)

• 10-12g sea salt (about 2 teaspoons)

• 5g dry yeast (about 1½ teaspoons) or 15g fresh yeast

• Fresh or dried rosemary for topping

• Extra sea salt for sprinkling

How to Make This Delicious Rosemary Focaccia Bread:

1. Activate the yeast – In a small bowl, dissolve the yeast in warm water and let it sit for about 5-10 minutes until it becomes frothy.

2. Mix the ingredients – In a large mixing bowl, combine the flour and salt. Gradually add the yeast mixture and olive oil, stirring until a sticky dough forms.

3. Stretch and fold – Instead of kneading, use the stretch and fold technique. With wet hands, grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat this process 3-4 times. Let the dough rest for 15 minutes, then repeat the stretch and fold two more times at 15-minute intervals.

4. First rise – Cover the dough and let it rise in a warm place for 60-90 minutes, or until it doubles in size.

5. Prepare the baking tray – Grease a 20×30 cm baking tray with olive oil and transfer the dough. Spread it evenly and let it rest.

6. Second rise – Let the dough rise again in the tray for 30-45 minutes.

7. Add toppings – Use your fingers to create dimples in the dough, then drizzle with olive oil, sprinkle with fresh rosemary, and add extra sea salt.

8. Bake to perfection – Preheat the oven to 200°C (400°F) and bake for 20-25 minutes until golden brown.

9. Enjoy! – Let the focaccia cool slightly before slicing. Serve warm and savour the incredible flavours!

I’ve been making focaccia in so many variations, flavours, and toppings that I eventually discovered the slow-fermentation version—a whole different world and experience. I promise I’ll share that recipe with you soon!

We bake bread weekly—actually, several times a week—because we’ve completely stopped buying it. Over time, I’ve experimented with so many combinations that it has practically become an obsession. To be honest, I’m planning to bombard you with more focaccia recipes in the future—if only I can find the time!

Between family life and my little ones, Thomas and David, keeping me busy, I truly enjoy every moment of it. But don’t worry, I’ll make sure to share more delicious recipes with you soon!

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Rosemary foccacia bread

This easy focaccia recipe uses the stretch and fold technique for a soft, airy bread with a crispy crust. Made with bread flour, activated yeast, and extra virgin olive oil, it’s simple yet full of flavor. After rising for 1 and ½ hours, shape the dough, dimple it, and drizzle with olive oil, sea salt, and rosemary. Bake at 200°C (400°F) for 20–25 minutes until golden. This recipe serves 6–8 people, perfect as a side dish or snack with a crispy exterior and a soft interior.

Course Appetizer, Main Course

Cuisine Italian

Keyword Best focaccia recipe, Bread flour, Crispy exterior, Dimples in dough, Focaccia resting time, Fresh focaccia, Golden brown focaccia, Herbs for focaccia, Olive oil drizzle, Overnight dough rise, Room temperature dough, Slow fermentation

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Resting Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours 5 minutes minutes

Servings 8 people, as a side dish

Author Mihaela

Equipment

• baking tray 20x30 cm

Ingredients

• 500 g bread flour
• 375 ml warm water (75% hydration)
• 30-40 g extra virgin olive oil (for the dough, plus extra for greasing)
• 10-12 g sea salt (about 2 teaspoons)
• 5 g dry yeast (about 1½ teaspoons) or 15g fresh yeast
• Fresh or dried rosemary for topping
• Extra sea salt for sprinkling

Instructions

• Activate the yeast – In a small bowl, dissolve the yeast in warm water and let it sit for about 5-10 minutes until it becomes frothy.
• Mix the ingredients – In a large mixing bowl, combine the flour and salt. Gradually add the yeast mixture and olive oil, stirring until a sticky dough forms.
• Stretch and fold – Instead of kneading, use the stretch and fold technique. With wet hands, grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat this process 3-4 times. Let the dough rest for 15 minutes, then repeat the stretch and fold two more times at 15-minute intervals.
• First rise – Cover the dough and let it rise in a warm place for 60-90 minutes, or until it doubles in size.
• Prepare the baking tray – Grease a 20x30 cm baking tray with olive oil and transfer the dough. Spread it evenly and let it rest.
• Second rise – Let the dough rise again in the tray for 30-45 minutes.
• Add toppings – Use your fingers to create dimples in the dough, then drizzle with olive oil, sprinkle with fresh rosemary, and add extra sea salt.
• Bake to perfection – Preheat the oven to 200°C (400°F) and bake for 20-25 minutes until golden brown.
• Enjoy! – Let the focaccia cool slightly before slicing. Serve warm and savour the incredible flavour's!

I hope you enjoy making and savoring this delicious recipe as much as I do! If you’d like to explore more of my culinary adventures, feel free to follow me on my:

Facebook
Pinterest
Instagram

While I may be new to the scene, I’m driven by my passion for creating tasty dishes to share with others. Let’s cook and enjoy together!

The post Rosemary foccacia bread appeared first on Mihaela's Recipes.

Embark on a culinary adventure with this delightful Quinoa and Spinach Salad with Fresh Mint Dressing and Pomegranate, where every bite is a burst of freshness and flavour. Packed with nutrient-rich ingredients and vibrant colours, this salad is not just a treat for the taste buds but also a feast for the eyes.

You know, I first encountered a variation of this salad on one of those hectic days when I didn’t have time to pack lunch. I popped into my local shop, and this colourful Quinoa Spinach Salad caught my eye. It was love at first bite! Despite it being a spontaneous lunch option, it left such a lasting impression that I knew I had to recreate it at home.

Funny how life works sometimes, right? The salad that started as a convenient meal on a busy day has now become a cherished part of my culinary repertoire. It just proves that inspiration can strike when you least expect it.

So, whether you’re short on time or simply craving something delicious, never underestimate the power of trying something new.

So there you have it – the tale of my favourited Quinoa Spinach Salad. From its humble beginnings as a spontaneous lunchtime choice to its place of honour on my dinner table, this salad has truly become a symbol of culinary delight for me.

It’s a reminder that there’s always something new to discover in the world of food, and that every meal has a story to tell.

So, the next time you find yourself in need of a quick and delicious meal, I encourage you to give this vibrant salad a try. Who knows, it might just become your new favourite too!

Cheers to culinary adventures and the joy of discovering something delightful, one bite at a time.

Alright, folks, let’s dive into making this delicious Salad! And hey, if you’re feeling adventurous, I’ve got some variations and substitutions up my sleeve for those who want to mix things up a bit.

But hey, there’s absolutely no pressure – you do you!

Let’s get started and whip up this tasty dish together.

Here are the Details:

Quinoa is an incredibly nutritious grain that is not only delicious but also versatile in various dishes, including salads.

I started eating it later in life, but I fell in love with it. First, it’s healthy, tasty, and can be stored in the pantry for a long time.

It’s also really easy to cook and doesn’t take forever to be ready on your plate. Because we’re using it in a salad, I get the rest of my ingredients ready while the quinoa is cooking.

Ingredients:

• 1 1/2 cups quinoa (270 grams), uncooked
• 6 cups spinach (360 grams), packed and roughly chopped
• 1 cup pomegranate seeds (150 grams)
• 1/4 cup fresh mint leaves (15 grams), chopped
• 1/4 cup olive oil (60 milliliters)
• Juice of 1 large lemon (about 45-60 milliliters, equivalent to about 45-60 grams)
• 1/2 teaspoon salt (2.5 grams), or to taste
• 1/4 teaspoon freshly ground black pepper (1.25 grams), or to taste

Tips for Cooking Quinoa:

• Rinsing: Before cooking quinoa, it’s essential to rinse it thoroughly under cold water to remove any bitter-tasting saponins.
• Water Ratio: Use a ratio of 2:1 water to quinoa for cooking. For example, for every cup of quinoa, use two cups of water.
• Boiling Method: Bring the water to a boil in a saucepan, add the rinsed quinoa, and reduce the heat to low. Cover and simmer for about 15-20 minutes, or until the quinoa has absorbed the water and is tender.
• Fluffing: Once cooked, remove the saucepan from the heat and let it sit, covered, for a few minutes. Then, fluff the quinoa with a fork to separate the grains and release any excess moisture.
• Seasoning: Quinoa has a mild, nutty flavour on its own, but you can enhance its taste by cooking it in vegetable or chicken broth instead of water. You can also add herbs, spices, or a squeeze of lemon juice for extra flavour. For our recipe, we will cook it in water.

Variations:

• Add crumbled feta cheese or goat cheese for extra creaminess.
• Toss in some toasted nuts or seeds for added crunch.
• Substitute arugula or mixed greens for spinach for a different flavour profile.

Note: This salad can be made ahead of time and stored in the refrigerator for up to 2 days. Allow it to come to room temperature before serving, and give it a gentle toss to refresh the flavours.

Related Recipes:

Spinach Muffins

• Looking for more ways to incorporate spinach into your meals? Try our delicious spinach muffins recipe! These muffins are packed with nutrients and flavour, making them the perfect healthy snack or breakfast option. Check out the recipe [here].

My latest recipes are here:

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Quinoa Pomegranate Spinach Salad With Fresh Mint Dressing

Embark on a culinary adventure with this delightful Quinoa and Spinach Salad with Fresh Mint Dressing and Pomegranate, where every bite is a burst of freshness and flavour. Packed with nutrient-rich ingredients and vibrant colours, this salad is not just a treat for the taste buds but also a feast for the eyes.

Course Main Course, Salad, Side Dish, Snack

Cuisine Mediterranean

Keyword Fresh Salad, Salad

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 4 6 people

Author Mihaela

Ingredients

• 270 g uncooked quinoa 1 and ½ cups
• 350 g spinaches leaves 6 cups packed and roughly chopped
• 150 g pomegranate seeds 1 cup
• 15 g mint 1/4 cup fresh mint leaves, chopped
• 60 ml olive oil ¼ cup
• 45-60 ml lemon juice Juice of 1 large lemon
• 2.5 g salt 1/2 teaspoon
• 1.25 g black pepper 1/4 teaspoon freshly ground black pepper

Instructions

• Rinse the quinoa under cold water to remove any bitter-tasting saponins.
• In a saucepan, combine the rinsed quinoa with 3 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is tender and has absorbed the water. Remove from heat and let it sit, covered, for a few minutes. Fluff the quinoa with a fork and let it cool to room temperature.
• In a large mixing bowl, combine the cooked quinoa, chopped spinach, pomegranate seeds, and chopped mint leaves.
• In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper until well combined.
• Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated.
• Taste and adjust seasoning if needed.
• Serve chilled or at room temperature. Enjoy!

I hope you enjoy baking and savouring this delightful lemon loaf cake as much as I do! If you’d like to explore more of my recipes and baking adventures, feel free to follow me on my Facebook, Pinterest, and Instagram pages. I may be new to the baking scene, but I’m fuelled by my passion for creating delicious treats to share with others. Let’s bake and enjoy together!

The post Quinoa Pomegranate Spinach Salad With Fresh Mint Dressing appeared first on Mihaela's Recipes.

Full of healthy ingredients, these muffins are absolutely delicious, they are easy to make and you can take them with you for both, snack or lunch.

I’ve been working on this recipe for Spinach, cheese, onions and fresh garlic muffins for some time. If you’re following me, you probably already know that we like muffins a lot, which is why we do them quite often. However, a recipe for  Spinach, cheese, onions and fresh garlic muffins to please me I haven’t had yet.

That’s so far, because this recipe is exactly what we like, me, the family, but also those who have tried them. They are hot tasted, fluffy, nicely favoured  and full of healthy ingredients like spinach, carrots or onions and fresh garlic. I go great on the lunch box, or when you go on the road and you want a light and healthy snack.

Why do I think you’re going to like it?

Taste – these muffins are absolutely delicious, flavoured with onions and green fresh garlic, but also with basil and dried oregano. They’re soft and fluffy and very well balanced to taste.

They are healthy – you can see that,  just by  watching the list of ingredients below, they are full of natural and healthy ingredients. Made with spinach, carrots, onions and green garlic or sour cream. A nice list of good ingredients but mostly healthy.

They’re done quickly – personally I haven’t dirtied a lot of dishes. I mixed the wet ingredients in a bowl, i.e. eggs, sour cream, cheese, spices….etc, then separately in another bowl I mixed flour with baking powder and baking soda. Then mix all and quickly in the oven. Nothing complicated, simple to do and without many dishes to wash at the end. Only well said 🙂.

What’s the secret to these muffins?

• Mix the dry ingredients separately from the wet ones, then add them over. This way baking powder and and baking soda will be well distributed.
• Use the ingredients at room temperature, so remove the eggs, cheese and sour cream in time from the refrigerator. If you’ve forgotten, no worries I do this quite often. Put the eggs in warm water for a few minutes, heated 30 seconds sour cream and the cheese after you’ve given it to the ray, put it on top of a bowl of warm water. Until you prepare the carrots and the other ingredients all reach the same temperature. 🙂
• Use sour cream, however if you don’t have sour cream, you can confidently use yogurt, or milk. If you use milk, you need 170 ml of milk.

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Muffins with spinach, cheese, onion and green garlic.

Full of healthy ingredients, these muffins are absolutely delicious, they are easy to make and you can take them with you for both, snack or lunch.

Course Side Dish, Snack

Cuisine Mediterranean

Keyword Healty Muffins, muffins

Prep Time 10 minutes minutes

Cook Time 24 minutes minutes

Total Time 34 minutes minutes

Servings 12 Muffins

Author Mihaela

Equipment

• non-stick tray for 12 muffins

Ingredients

• 2 medium eggs
• 200 gr fresh spinach
• 50 gr grated carrots
• 135 gr grated cheese I used extra mature
• 2 spoons olive oil
• 200 gr sour cream
• 210 gr flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 2 spoons fresh lemon juice
• 2 green onions
• 2 green garlics or teaspoon of mince garlic cloves
• ½ teaspoon dried oregano
• ½ teaspoon dried basil or 1 tablespoon fresh basil

Instructions

• First prepare the spinach. Boil for 2 or 3 minutes in a pot of water. When it's ready, drain the water and chop it finely. Out of 200 gr fresh spinach I obtained 100 gr spinach boiled and drained of water.
• In a large bowl mix, eggs, spinach, carrots, onions and garlic, basil, oregano, lemon juice, sour cream or milk, oil and cheese.
• Separately in another bowl mix flour, baking powder and baking soda. These are added over the wet ingredients. Mix well with a spoon or spatula. You get a pretty consistent mix that doesn't flow.
• Spray a 12-cup muffin pan with oil or butter. Preheat the oven to 180° C
• The resulting mixture is evenly divided into the 12 forms already prepared, then go to the preheated oven at 200°C for 22-24 minutes. After the first 10 minutes you can lower the temperature to 180°C - 190°C until they are ready.
• Remove the muffins from the shapes immediately after the tray or shapes are no longer very hot, so be careful please. If they remain too long in the tray or silicone shapes, they will get very wet and will not come out of the shapes later.

  Enjoy!

Related Recipes

Cheese and carrot muffins 

The post Spinach, cheese, onion and fresh garlic muffins appeared first on Mihaela's Recipes.

Today I want to share with you guys this delicious Cheese and carrot muffins recipe. We love muffins in our family, because are tasty, easy to make,  and because we have a toddles is easy to take them with us when going out. I have many Muffins recipes that I will love to share with you, but these days I’m just trying my best to find more time to do this,  when someone little is keeping me busy 🙂 .

These Cheese and carrot muffins are one of my favourite, probably this is the reason why I have decided to share this recipe now and not a different one. My favourite because:

1. First of all are made with so many healthy ingredients, like cheddar cheese, Parmesan , fresh eggs, carrots and yogurt.
2. Then are not difficult to make.
3. And as I was saying before, we are going out for a play often with our little one,  and we can easily take some in our lunch box. In just one little muffin we have, cheese and vegetables and much more.

Ingredients that you need 

• eggs
• carrots
• natural yogurt
• hard cheese
• Parmesan cheese
• olive oil
• all purpose flour
• Italian spices
• fresh parsley
• garlic
• milk
• salt and pepper
• baking soda and baking powder

I know that looking at the list of ingredients they may look allot, but most of them are already in your kitchen, like eggs, milk, cheese – basis ingredients.

How to make these Cheese and carrot muffins?

1. Starting by having all the ingredients at the room temperature. Seeing that we are using cheddar cheese, milk and yogurt that normally are kept in the fridge, just make sure you have them out from the fridge,  and all at the room temperature.
2. Then grate the carrots, hard cheese, garlic and Parmesan cheese. I used the big one for the cheese and small one for the garlic and Parmesan.
3. Mix in a small bowel the flour, pepper and baking powder. Set one side until needed.
4. Please do not add salt until the very end, and only after trysting. Because both of the cheese have salt, Parmesan cheese more then the hard cheese, you may not need extra salt in these muffins.
   

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   Cheese and carrots muffins

   Course Appetizer, Side Dish, Snack

   Cuisine American

   Keyword chocolate muffins, muffins

   Prep Time 10 minutes minutes

   Cook Time 25 minutes minutes

   Total Time 35 minutes minutes

   Author Mihaela

   Ingredients

   • 160 gr cheddar cheese
   • 70 gr Parmesan cheese
   • 100 ml milk
   • 110 gr natural yogurt
   • 40 ml olive oil
   • 2 cloves garlic
   • 200 gr flour
   • 80 gr grated carrot
   • 2 medium eggs
   • 1 tasp baking powder
   • pepper to taste
   • 1-2 tsp fresh parsley
   • 1 tsp Italian spices

   Instructions

   • Preheat the oven to 200 C / Gas 6. Grease 12 muffin tin or line with paper cases.
   • Sift flour, baking powder, and pepper all together in a bowl. Add most of the Parmesan and set aside for later.
   • In another bowel, lightly beat the eggs, add the milk, natural yogurt, fresh parsley, Italian spices, crushed garlic and olive oil and mix well using an wooden spoon.
   • Slowly add the wet ingredients into the dry ingredients mixing with the wooden spoon until all combine. Then add the grated cheddar cheese and carrots.
   • Fill the muffins cups and bake in the preheated oven until golden brown for about 25 minutes. Let cool for 5 minutes before taking the muffins out from the tin.

     Enjoy!

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