Healthy Tuna Grain Bowl with Turmeric Sweet Potatoes and Spicy Yogurt Dressing

This healthy grain bowl is loaded with fresh ingredients and vibrant flavors, thanks to the tangy, spicy yogurt sauce and turmeric-roasted sweet potatoes. Plus, you can easily make this dish from pantry staples and long-lasting freezer items. Serve with an extra squeeze of lime juice for a nutrient-packed and sustaining meal. Level: Easy Total: 40 min Active: 30 min Yield: 4 servings Ingredients 2 medium sweet potatoes, peeled and diced into 1-inch pieces  2 tablespoons toasted sesame oil  3/4 teaspoon ground ginger  3/4 teaspoon ground turmeric Kosher salt and freshly ground black pepper  3 cups frozen cooked brown rice (about 24 ounces)  1/4 head red cabbage, thinly sliced (about 2 cups)  2 small carrots, trimmed and peeled into paper-thin ribbons  2 large limes, halved, 1 half cut into wedges for serving  3/4 cup nonfat plain Greek yogurt  1 tablespoon fish sauce  2 teaspoons chili paste, such as sambal oelek  1 1/2 teaspoons honey  Two 5-ounce cans albacore tuna packed in water, dr
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Snowflake Cake

Snowflake Cake

Snowflake Cake


Ingredients

Biscuit:
5 egg whites
5 tablespoons of sugar
5 tablespoons flour
1/2 bag of baking powder

Cream:
500 ml of milk
5 yolks
100 g of sugar
1 bag of vanillin sugar
50 g of chocolate for cooking
about 200g of Jaffa biscuit
300 ml of sour cream
1 bag of instant gelatin fix

Decoration:
200 ml of sour cream or whipped cream

Preparation

1 Whisk egg whites with sugar, add flour and baking powder. Pour the mixture into a baking sheet lined with baking paper and bake at 200 C for about 30 minutes. Boil 100 ml of milk and vanilla sugar. Separate the baked biscuit from the paper, drizzle and pour over hot milk. Allow to cool.

2 Boil 400 ml of milk. Whisk egg yolks and sugar, then pour over hot milk. Return to the boil and boil the cream, stirring all the time. As soon as it tries to get out of the fire. In a warm cream mix gelatin fix. In particular, whisk 300 ml of sour cream and combine with lukewarm cream. Allow to cool.

3 Chocolate and Jaffa biscuits grate. Add in the cream, which has cooled completely, and then mix well.

4 Put the cookie in the tray, then put the edge of the cake mold, which we coated with foil. Put the cream on the biscuit, then refrigerate for an hour or two until the cream is firm.

5 When the cream is tight, remove the edges of the mold, then coat the whole cake with whipped cream or whipped cream or whipped cream to taste. Decorate as desired, then serve.

Advice

The cake is easy to prepare ... light, foamy, fluffy ... perfect taste, aroma of Jaffa biscuits. I highly recommend you try it.

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