Baked blueberry donuts. An excellent dessert recipe. Adapted from http://sweetpeasandsaffron.com
Makes 12 servings

Ingredients:

• 2 cups (500 g) sifted cake flour
• 3/4 cup (60 g) granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon freshly ground cinnamon
• 1½ teaspoons freshly ground cardamom
• 3/4 cup (60 ml) buttermilk
• 2 large eggs,lightly beaten
• 2 tablespoons melted butter
• 1 cup (250 g) fresh blueberries
• 1 teaspoon salt
• For topping: 3 tablespoons unsalted butter,melted
• 1/2 cup (125 g) granulated sugar
• 1/2 teaspoon ground cardamom

Cooking Method:

1. Preheat oven to 425 F (210 C).
2. In a mixing bowl,combine cake  flour,granulated sugar, baking powder, ground nutmeg, cinnamon, cardamom and salt.Stir well and set aside.
3. In a separate bowl,combine buttermilk,2 tablespoons melted butter and beaten eggs. Mix well.
4. Mix liquid ingredients into dry ingredients until well combined.
5. Stir in fresh blueberries.
6. Grease donuts pan with nonstick cooking spray.
7. Spoon blueberry mixture into donuts pan (2/3 of the way full).
8. Bake in preheated oven for 7-10 minutes.
9.  Allow donuts to cool around 5 minutes in the pan.
10. Transfer baked blueberry donuts to a wire rack to finish cooling.
11. For topping: In a small mixing bowl,combine 1/2 cup granulated sugar and 1/2 teaspoon cardamom.Stir well.
12. Brush top of baked blueberry donuts with melted butter.
13.  Roll donuts in cardamom-sugar mixture to coat the top. 
14. Serve immediately.

Baked eggplant Parmesan.This is very delicious vegetarian recipe.Very easy to make.
Makes 8 servings.
To prepare baked eggplant Parmesan you need:

Ingredients:

• 3 eggplants,peeled and thinly sliced
• 2 large eggs,beaten
• 4 cups (1 kg) Italian seasoned bread crumbs
• 6 cups (1,5 kg) spaghetti sauce,divided
• 1 16 oz (480 g) package mozzarella cheese,shredded and divided
• 1/2 teaspoon dried basil

Cooking Method:

1. Preheat your oven to 375 F (175 C).
2. Place bread crumbs in a shallow bowl.In another bowl,place beaten eggs.
3. Dip eggplant slices in beaten eggs,then in bread crumbs.
4. Arrange in a single layer in a baking sheet.
5. Bake in preheated oven for about 5 minutes on each side.
6. Cover bottom of baking dish with spaghetti sauce.
7. Place a layer of baked eggplants in the sauce.
8. Sprinkle with mozzarella and Parmesan cheeses.
9. Repeat with remaining ingredients,ending with cheeses.
10. Sprinkle dried basil on the top.
11. Bake in preheated oven for 35 minutes or until golden brown.

Slow cooker blueberry French toast.Delicious dessert cooked in slow cooker.

Ingredients:

• 1 cup (250 g) brown sugar
• 1 1/4 teaspoons ground cinnamon
• 1/4 cup (60 g) melted butter
• 12 slices bread
• 1 1/2 cups (370 g) fresh blueberries
• 5 large eggs,lightly beaten
• 1 1/2 cups (370 ml) milk
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• syrup,whipped cream and fresh blueberries for garnish

Cooking Method:

1. In a small mixing bowl,combine brown sugar,ground cinnamon and melted butter.
2. Mix well.
3. Grease slow cooker with nonstick cooking spray.
4. Coat the bottom of slow cooker with 1/3 sugar mixture.
5. Add 6 bread slices,then another 1/3 sugar mixture.
6. Sprinkle with fresh blueberries.
7. Add remaining bread slices and sugar mixture.
8. In a mixing bowl,combine beaten eggs,vanilla,milk and salt.Beat well.
9. Pour egg mixture over bread and press down lightly.
10. Cover slow cooker and refrigerate several hours.
11. Remove from refrigerator.
12. Cook on low-heat setting for 3-4 hours.
13. Serve blueberry French toast with syrup,whipped cream and fresh blueberries.

Fried eggs with quinoa and mushrooms.Very easy and healthy recipe.Cooked quinoa is very good for your health.

Ingredients:

• 2 large eggs
• 1/2 red bell pepper,cubed
• 10 oz (300 g) tomatoes,sliced
• 1 small yellow onion,peeled and cubed
• 2 cloves garlic,peeled and finely chopped
• 3 1/3 oz (40 g) uncooked quinoa
• 5 oz (150 g) mushrooms,washed and cubed
• olive oil for frying
• 1/4 teaspoon paprika
• dash of ground chili pepper
• 1/2 teaspoon dried oregano
• fresh parsley and oregano
• grated Parmesan cheese
• salt and freshly ground black pepper to taste

Cooking Method:

1. Cook quinoa,according a cooking instruction. Set aside.
2. Heat olive oil in a large nonstick skillet over medium-high heat.
3. Add chopped garlic and cubed onion.Fry until translucent.
4. Add red bell pepper and mushrooms and fry for a further 2-3 minutes.
5. Add tomatoes,spices and greens.Reduce heat to low and simmer,stirring, for 5 minutes.
6. Add cooked quinoa and mix thoroughly.
7. Using a wooden spoon,make two nests in vegetable mixture.Beat in eggs.
8. Season with salt and black pepper and cook until eggs rich desired consistency.
9. Sprinkle with grated Parmesan and serve immediately.

Ingredients:

• 8 oz (240 g) medium shell pasta,uncooked
• 1 pound (480 g) asparagus,trimmed
• 2 tablespoons olive oil
• kosher salt and freshly ground black pepper
• 1/2 cup (125 g) basil pesto
• 1/3 cup (80 g) julienned sun dried tomatoes in olive oil,drained
• 1/3 cup (80 g) mozzarella cheese,cubed
• fried egg, for serving

Cooking method:

1. Preheat your oven to 425 F (210 C).
2. Lightly grease baking sheet with nonstick cooking spray.
3. Cook pasta,according the packing instruction. Drain well.
4. Arrange trimmed asparagus in a single layer onto greased baking sheet.
5. Drizzle with olive oil,season with salt and black pepper.Toss well to combine.
6. Roast in preheated oven for 10 minutes or until tender but crisp.
7. Remove roasted asparagus from the oven,set aside and let cool, before cutting into 1-inch (2.5 cm) pieces.
8. In a large mixing bowl,combine cooked pasta,asparagus,pesto,drained sun dried tomatoes and cubed mozzarella.
9. Stir well and serve immediately with fried egg.