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Advertising on the Telegram channel «Fork & Flame»

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Satisfy your cravings with global recipes, chef tips, and culinary stories 👩🏻‍🍳

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Recent Channel Posts

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178 kcal per 100 g Omelette rolls with cottage cheese and greens Ingredients: - 4 large eggs - 4 tablespoons soft cheese - 1 bunch fresh greens - Mixed salad leaves - A couple of drops balsamic vinegar (optional) - Salt to taste Method: - For each egg, whisk with 1 teaspoon cold water until smooth. Lightly salt. - Heat a small nonstick skillet over medium heat, pour in the omelet mixture, and swirl the pan to spread it evenly (like when making crepes). Cook until the surface is set. - Gently transfer the thin omelet with a spatula onto a sheet of foil. Repeat with the remaining eggs. - Sprinkle the omelets with chopped greens. Spread with the soft cheese. - Drizzle the salad leaves with balsamic vinegar and toss. Lay the greens over the cheese. Roll the omelets into a roulade or envelope. - A light, bright, tasty breakfast is ready. Fork & Flame

2377

07:07

14.09.2025

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Apple soufflé per 100 g: 110 kcal Ingredients: - Cottage cheese 9% — 200 g - Apple — 1 large, ripe, sweet - Egg — 1 Servings: 3-4 Recipe "Apple soufflé": To make the apple soufflé, gather the ingredients — smooth, non-grainy cottage cheese, one large apple, and one egg. Peel the apple (if it’s store-bought rather than homegrown), grate it on a medium grater, and add it to the cottage cheese and egg. Mix all ingredients with a fork. It may look a bit loose, but that’s normal — just the way it should be! Then spoon the batter into molds up to the top (the batter won’t settle much). Put the molds in the microwave and cook for 5 minutes. Then check — if the batter still sticks to your finger, bake for another couple of minutes. Serve the apple soufflé on a plate, dusted with cinnamon. You can store it in the fridge for up to two days. Fork & Flame

2300

11:04

14.09.2025

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Sugar-free Chocolate Oat Cookies Per 100 g of cookies: 224.91 kcal; protein/fat/carbs 7.19/6.20/38.28 200 g rolled oats coconut flakes - 15 mg 2 heaping teaspoons cocoa powder 1 banana 70 g skim milk 1. Grind half of the oats in a blender (or grinder), leaving the other half unmilled. 2. Add the shredded coconut and cocoa. 3. Blend the banana with the milk until smooth. 4. Mix all ingredients well. 5. Line a baking sheet with parchment paper. 6. Form balls (slightly dampen your hands with water if needed), flatten them a touch, and place on the sheet. 7. Bake for 20 minutes at 200°C. Fork & Flame

2519

13:32

14.09.2025

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Cottage cheese and cheese casserole with mushrooms and tomatoes Per 100 g: 116.04 kcal For 2 servings you’ll need: - 400 g cottage cheese - 50 g hard cheese - 3 egg whites - 2 large button mushrooms - 2 medium tomatoes - herbs, including basil (dried acceptable) - salt, a mix of peppers Instructions: Beat the cottage cheese with the grated hard cheese and the egg whites. In the bottom of a baking dish greased with a little vegetable oil, arrange the tomatoes cut into half-moon slices, lightly salt and pepper, and sprinkle with basil. Then spread the cottage cheese mixture and smooth it out. Top with the sliced mushrooms. Sprinkle with basil, greens, and pepper. Bake in a preheated oven for 25–30 minutes. Fork & Flame

3505

14:46

14.09.2025

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Cottage cheese carrot bake Per 100 g of the dish: - Protein: 11.72 g - Fat: 1.86 g - Carbs: 3.16 g - Calories: 77.71 kcal Ingredients: - 200 g low-fat cottage cheese - 100 g carrots - 1 whole egg - 30 ml 0% fat kefir - 3 tablets sugar substitute (I used Cukrazit) - Vanilla and cinnamon to taste Preparation: - Dissolve the sugar substitute in the kefir. - Grate the carrots on a coarse grater and mix with the cottage cheese, egg, and kefir. - Add vanilla and cinnamon. - Pour into a mold (I used foil cups) and bake until done. Bon appétit! Fork & Flame

3680

17:33

14.09.2025

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Milk Soup with Vegetables Ingredients - Milk — 1 L - Water — 400 g - Potatoes — 400 g - Cauliflower — 380 g - Carrots — 100 g - Green peas — 300 g - Butter — 20 g - Salt 1. Dice the carrots into small cubes and sauté them in half the butter until lightly colored. 2. Break the cauliflower into florets. 3. Peel the potatoes and cut them into small cubes. 4. Bring the milk to a boil and skim off the foam. 5. Bring the water to a boil, salt it, add the potatoes and cauliflower; after boiling, add the sautéed carrots. Simmer gently until the potatoes are almost cooked, then pour in the hot milk and finish cooking. 6. Finally add the green peas, bring to a boil again, and steep for 15 minutes. 7. Top each bowl with a knob of butter. Per 100 g — 52.67 kcal. Fork & Flame

3501

21:28

14.09.2025

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Vegetable Kugel 113 kcal per 100 g - 2 potatoes - 2 carrots - 2 small zucchinis - 1 onion - 4 cloves garlic - 3 eggs - 4 tbsp olive oil - 3 tbsp breadcrumbs - 1/4 tsp dried basil - 1 tbsp finely chopped parsley - salt and black pepper to taste Peel the potatoes, onion, carrot, and garlic. Wash the zucchini. Finely chop the garlic; grate the other vegetables on a coarse grater. Mix the vegetables with the breadcrumbs, eggs, parsley, basil, salt, and pepper until you get a thick batter. Transfer the vegetable mix to a greased dish, smooth the surface, drizzle with the remaining oil, and bake for 50–60 minutes at 180°C, until the crust is crispy. Serve hot. If you have a big family, feel free to double the ingredients—the kugel is delicious and disappears from the table in no time. Fork & Flame

3755

22:51

14.09.2025

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Kis-Kis Dessert Want to surprise your guests with a tasty and unusual treat? Don’t pass up this recipe and make a delicious Kis-Kis dessert at home. Ingredients: - 2 large packs of corn sticks - 1 stick of butter - 400 g Kis-Kis toffees Preparation: 1. Melt the butter and the toffees over low heat, stirring constantly until smooth. 2. Coat the corn sticks with the melted toffee-butter, mix well, and press into a mold (pan). 3. Chill in the fridge. 4. When it’s set, transfer to a plate and dust with powdered sugar. Fork & Flame

4624

23:32

14.09.2025

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Banana Oat Pancakes Ingredients: - 2 medium bananas (about 300 g) - 100 g rolled oats - 50 ml milk (0.5% fat) - 1 egg Preparation: 1) Grind the oats into flour. 2) Mash the bananas with a fork until smooth, or use a blender. 3) Beat the egg, then add bananas, oat flour, and milk. Mix well. The batter should be like thick sour cream. 4) Preheat a nonstick pan well and cook the pancakes without oil. Fork & Flame

3309

06:54

15.09.2025

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Vegetable "Eden" 72 kcal per 100 g 300 g zucchini 1 onion 1 carrot 1 tomato salt pepper dill (any greens) 50 g cheese Sauce: 2 eggs 100 ml milk salt pepper Preparation: Clean the zucchini, remove the seeds, and slice into thin half-moons. Slice the onion, carrot, and tomato into half-moons. Grease a baking dish with oil, layer carrot with onion, then zucchini and tomato. Lightly salt and pepper. Bake in the oven at 200°C for 15 minutes. The vegetables will brown; remove and sprinkle with greens. Pour over the sauce (beat the eggs gently, add milk, salt, pepper). Top with grated cheese and bake for another 5–7 minutes. Fork & Flame

2718

09:17

15.09.2025

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