Ingredients
Chickpeas: 200 grams
Onion: 1, chopped
Garlic: 3 cloves, chopped
Ginger: minced, to taste
Pepper: 1, chopped
Tomatoes: 3, peeled and chopped
Carrot: 1, chopped
Mushrooms: 7, sliced
​​Spring onions: chopped
Parsley: chopped
Eggs: 3
Salt: to taste

Ground pepper: to
taste Turmeric: to taste
Paprika: to taste
Butter: small amount
Vegetable oil: for sautéing
Olive oil: for greasing
Cheese: 150 grams, grated
Yogurt: 250 grams
Dill: minced
Lemon juice: from ½ lemon
Instructions
Cooking Chickpeas:

Cook 200 grams of chickpeas for 45 minutes until tender. (If using canned chickpeas, simply drain and rinse.)
Sauté the herbs:
Heat the vegetable oil in a pan over medium heat. Add the chopped onion, chopped garlic, ginger and chopped bell pepper. Cook until soft and fragrant.
Prepare the tomatoes:
Pour boiling water over the tomatoes to peel them, then chop. Add to the pan and cook until broken down.
Chop the chickpeas:
Chop half the cooked chickpeas and add to the pan. Stir to combine.
Season:
Season the mixture with salt, ground pepper and turmeric. Add a small amount of butter and cook for 15 minutes.
Cook the chickpeas:
Add the remaining whole chickpeas to the pan. Continue to cook over medium heat for 1 hour, stirring occasionally.

Add the vegetables:
Add the chopped carrot, sliced ​​mushrooms and chopped spring onions to the pan. Cook for a further 10 minutes. Add the eggs:
Beat 3 eggs and add to the pan. Season with salt, ground pepper and paprika. Stir well to combine.
Top with parsley:
Add the chopped parsley and cook for a further 5 minutes.
Bake:
Preheat the oven to 180°C (350°F). Transfer the mixture to a greased baking tray. Sprinkle with grated cheese and bake for 30 minutes or until the cheese has melted and is bubbly.
Make the yogurt sauce:
In a small bowl, mix 250 grams of yogurt with chopped dill, lemon juice and a pinch of salt.
Serve:

Ingredients:

3 medium eggs
100 grams (1/2 cup) butter
100 grams (1/2 cup) sugar (adjust to taste)
About 310 grams (2 1/2 cups) wheat flour
1.5 teaspoons baking powder
Pinch of salt
Vanilla extract (to taste)
2 apples (400-500 grams), peeled, cored and diced
30 grams (1/4 cup) dried cherries, raisins or walnuts (optional)
Directions:

Preheat oven: Preheat oven to 350°F (180°C). Grease and flour a baking sheet.
Make the batter: In a bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Mix together the dry ingredients: In a separate bowl, whisk together the flour, baking powder and salt. Gradually add to the butter mixture, stirring until just combined.
Add the apples and mix-ins: Stir in the diced apples and dried cherries, raisins or walnuts, if using.
Bake the cake: Pour the batter into the prepared pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Cool and serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Enjoy!
Serving suggestions:

Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
Pair with a cup of tea or coffee for a delicious afternoon snack.
Cooking Tips:

For a richer flavor, use brown sugar instead of white sugar.
Make sure the apples are diced to distribute them evenly throughout the batter.
Nutritional benefits:

Apples add natural sweetness and fiber. Dried cherries or raisins provide antioxidants and vitamins.
Dietary information:

Contains dairy and eggs.
Can be adapted to be dairy-free using a non-dairy butter substitute.
Nutritional information (per serving, approximate):

Calories: 250
Protein: 4 g
Carbohydrates: 35 g
Fat: 12 g
Storage:

Store in an airtight container at room temperature for up to 3 days.
Refrigerate for longer storage for up to 1 week.
Why You’ll Love This Recipe:

Easy to make with everyday ingredients.
Perfectly combines fruity and sweet flavors.
Great for both casual and special occasions.
Bottom line: This apple pie with dried cherries is a wonderful dessert that is both comforting and satisfying. With its soft texture and flavorful additions, it is a versatile treat that is sure to please everyone. Enjoy a slice with your favorite beverage or as a sweet end to a meal.

Frequently Asked Questions:

Can I use a different type of apple?
Yes, any variety of apple works well, but firmer apples like Granny Smith will hold up better to baking.
Can I substitute other fruit for the dried cherries?
Yes, raisins, dried apricots, or even chocolate chips are all great alternatives.
How can I make this cake gluten-free?
Use a gluten-free flour blend instead of wheat flour.
Can I add spices to the cake?
Yes, you can add cinnamon or nutmeg for extra flavor.
How can I make the cake more moist?
Make sure the apples are cut into small cubes, and consider adding a little more butter or an extra egg.
Can I make this cake ahead of time?
Yes, it can be baked a day ahead and stored in an airtight container.
What size pan should I use?

A standard 9-inch round or square pan works well for this recipe.
Can I freeze this cake?
Yes, freeze slices in an airtight container for up to 3 months. Thaw before serving. How can I make this cake dairy-free?
Use a dairy-free butter substitute and plant-based milk if needed.
What can I use instead of eggs?
You can use flax eggs or chia eggs as an egg substitute.

Ingredients

• 1 cup (125g) all-purpose flour
• ½ cup (50g) cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup (150g) granulated sugar

1

• ½ cup (100g) brown sugar
• ½ cup (120ml) vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup (120ml) buttermilk
• ½ cup (120ml) hot coffee or hot water

Instructions:

1. Preheat & Prepare:
   • Preheat oven to 350°F (175°C).
   • Line a loaf pan with parchment paper and lightly grease it.
2. Mix Dry Ingredients:
   • In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. Combine Wet Ingredients:
   • In a separate large bowl, whisk sugar, brown sugar, and oil until well combined.
   • Add eggs one at a time, whisking after each addition.
   • Stir in vanilla extract.
4. Incorporate Dry & Wet Mixtures:
   • Add half of the dry ingredients to the wet mixture and mix gently.
   • Pour in the buttermilk and mix again.
   • Add the remaining dry ingredients, then stir in the hot coffee or water until the batter is smooth.
5. Bake:
   • Pour batter into the prepared loaf pan.
   • Bake for 45-50 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
6. Cool & Serve:
   • Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
   • Slice and enjoy!

Absolutely! Here’s a comprehensive guide to variations, tips, and storage for your Moist Chocolate Loaf Cake to ensure it turns out perfectly every time:

Variations

1. Chocolate Chip Loaf Cake:

• Fold in ½ cup chocolate chips or chunks into the batter before baking.

1. Nutty Chocolate Loaf Cake:

• Add ½ cup chopped nuts (like walnuts, pecans, or almonds) to the batter for extra crunch.

1. Marbled Loaf Cake:

• Reserve ⅓ of the batter and mix it with 2 tablespoons melted white chocolate. Swirl it into the main batter before baking.

1. Orange Chocolate Loaf Cake:

• Add zest of 1 orange to the batter and drizzle the baked cake with an orange glaze (powdered sugar + orange juice).

1. Mocha Loaf Cake:

• Add 1 teaspoon instant espresso powder to the dry ingredients for a stronger coffee flavor.

1. Gluten-Free Chocolate Loaf Cake:

• Replace the all-purpose flour with gluten-free flour blend and ensure all other ingredients are gluten-free.

1. Vegan Chocolate Loaf Cake:

• Replace eggs with 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water) and use plant-based milk + vinegar instead of buttermilk.

1. Peanut Butter Swirl:

• Swirl ¼ cup peanut butter into the batter before baking for a chocolate-peanut butter combo.

1. Double Chocolate Loaf Cake:

• Add ½ cup cocoa nibs or dark chocolate chunks to the batter for extra chocolatey goodness.

1. Spiced Chocolate Loaf Cake:
   • Add ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and a pinch of cayenne pepper for a warm, spiced flavor.

Tips for the Perfect Chocolate Loaf Cake

1. Use Quality Cocoa Powder:

• Opt for Dutch-processed cocoa powder for a richer, deeper chocolate flavor.

1. Buttermilk Substitute:

• If you don’t have buttermilk, make your own by mixing ½ cup milk + ½ tablespoon lemon juice or vinegar. Let it sit for 5 minutes before using.

1. Hot Coffee vs. Hot Water:

• Hot coffee enhances the chocolate flavor, but hot water works well too. If using coffee, choose a mild brew to avoid overpowering the cake.

1. Don’t Overmix:

• Mix the batter just until combined. Overmixing can lead to a dense cake.

1. Check for Doneness:

• The cake is done when a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to keep it moist.

1. Cool Completely:

• Let the cake cool completely before slicing. This ensures it sets properly and makes clean slices.

1. Storage:

• Store the cake in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week.

How to Store

1. Cooling Before Storing:

• Let the cake cool completely at room temperature before storing to prevent condensation, which can make the cake soggy.

1. Room Temperature Storage:

• Store the cake in an airtight container or wrap it tightly in plastic wrap or aluminum foil. It will stay fresh at room temperature for up to 3 days.

1. Refrigerating:

• For longer storage, place the cake in an airtight container and refrigerate for up to 1 week. Let it come to room temperature before serving for the best texture.

1. Freezing:

• Wrap the cake tightly in plastic wrap and then in aluminum foil. Place it in a freezer-safe bag or container. It will keep in the freezer for up to 3 months.
• Thawing: Thaw the cake in the fridge overnight or at room temperature for a few hours before serving.

1. Storing Slices:

• If you’ve already sliced the cake, place parchment paper between the slices to prevent them from sticking together.

Reheating

• If the cake has been refrigerated, let it sit at room temperature for 10-15 minutes before serving.
• For a warm treat, microwave individual slices for 10-15 seconds or warm them in a preheated oven at 300°F (150°C) for 5-10 minutes.

Serving Suggestions

• Dust with powdered sugar or drizzle with chocolate ganache for an elegant touch.
• Serve with a scoop of vanilla ice cream, whipped cream, or a dollop of fresh berries.
• Pair with a cup of coffee, hot chocolate, or milk for the ultimate treat.

This Moist Chocolate Loaf Cake is a chocolate lover’s dream! Let me know if you’d like more tips or variations. 

Ingredients:

A little container of thick cream

A box of sugary thick milk

A container of whipped cream

A powder packet to make a drink of your choosing.

Pieces of chocolate

Instructions:

1: To start, put all the ingredients in a blender and mix until the mixture is smooth.

2: Lastly, sprinkle chocolate powder or chocolate pieces and put in the fridge for 2 hours.

The outcome is a dessert that feels like mousse. Use small bowls or a big container, depending on your preference.

Here are more recipes you will enjoy.

Enjoy !

These traditional Polish potato pancakes are irresistibly crispy on the outside and tender on the inside. Perfect as a side dish or served with a dollop of sour cream!

Ingredients:
4 large potatoes, peeled and grated
1 small onion, grated
1 large egg
2-3 tbsp all-purpose flour (adjust as needed for consistency)
Salt and pepper, to taste
Vegetable oil, for frying
Optional toppings: Sour cream, applesauce, or chopped fresh herbs
Instructions:
1. Prepare the Potatoes and Onion:
Grate the potatoes and onion, then place them in a clean kitchen towel and squeeze out as much moisture as possible.

2. Make the Batter:
In a mixing bowl, combine the grated potatoes, onion, egg, and flour. Season with salt and pepper, then mix well until the batter holds together.

3. Fry the Pancakes:
Heat a thin layer of oil in a skillet over medium-high heat. Drop spoonfuls of the potato mixture into the skillet, flattening each into a pancake.
Fry for 3-4 minutes per side, or until golden brown and crispy. Remove and drain on paper towels.

4. Serve:
Enjoy the pancakes hot, topped with sour cream, applesauce, or fresh herbs if desired.

Helpful Tips:
 For Extra Crispiness: Squeeze out as much liquid as possible from the potatoes before mixing.
 Adjusting Consistency: If the batter is too loose, add a little more flour to help it bind.

These golden, crispy Polish potato pancakes are a comforting delight—delicious with both savory and sweet toppings. Enjoy!

This Cheese recipe is a quick and easy way to make fresh cheese at home with minimal ingredients and effort. With just milk and vinegar, you can create a delicious, creamy cheese that’s perfect for spreading, crumbling, or adding to your favorite dishes. This simple method takes only 6 minutes to prepare, making it an ideal recipe for busy days or when you want to enjoy homemade cheese without the fuss.

Why You’ll Love This Recipe

This cheese is incredibly versatile and can be tailored to your taste. Whether you prefer it firm or soft, plain or herbed, this cheese can be adapted to suit your preferences. Plus, it’s a great way to use up milk and create a fresh, wholesome product at home. Enjoy it on bread, in salads, or simply on its own with a sprinkle of herbs or a drizzle of olive oil.

Ingredients

• Milk: 1.5 liters (6 1/3 cups), preferably full-fat for a richer cheese
• Vinegar: 2 tablespoons (white or apple cider vinegar works well)
• Butter: 50 g (1.8 oz), melted (optional for extra creaminess)
• Parsley: 1 tablespoon, finely chopped (optional for added flavor)
• Salt: To taste

Step-by-Step Instructions

Step 1: Heating the Milk

1. Pour 1.5 liters of milk into a large pot.
2. Place the pot over medium heat and stir occasionally to prevent the milk from burning.
3. Heat the milk to just below boiling, around 6 minutes, or until it’s hot but not boiling. This is key to ensure proper curdling without overcooking the milk.

Step 2: Adding the Vinegar

1. Remove the pot from heat when the milk is hot.
2. Add 2 tablespoons of vinegar to the milk, stirring constantly.
3. Watch as the milk begins to curdle, separating into solid curds and liquid whey.
4. Continue stirring for another minute to ensure the vinegar is evenly distributed and the curdling process is complete.

Step 3: Straining the Curd

1. Prepare a fine mesh strainer lined with cheesecloth or a clean kitchen towel.
2. Slowly pour the curdled milk into the strainer, allowing the whey to drain away from the curds.
3. Let the curds drain for a few minutes, ensuring as much whey as possible is removed. The more whey you remove, the firmer your cheese will be.

Step 4: Improving Taste and Texture

1. Transfer the drained curds to a mixing bowl.
2. Add the melted butter to the curds, mixing thoroughly to incorporate. The butter adds a velvety texture and richer flavor to the cheese.
3. Season with salt to taste. You can also add herbs like parsley or other spices to customize the flavor of your cheese.

Step 5: Shaping the Cheese

1. Shape the cheese according to your preference. For a firmer cheese, transfer the curd to a mold or small container, cover with a cloth, and press down with a weight for at least 30 minutes at room temperature.
2. For a softer, spreadable cheese, you can skip pressing and enjoy it immediately.

Step 6: Serve

1. Your homemade cheese is now ready to enjoy! Cut, spread, or crumble it into your favorite dishes.
2. Serve it with bread, in salads, or simply on its own, garnished with herbs or a drizzle of olive oil.

Tips for the Perfect Homemade Cheese

• Choose Full-Fat Milk: For the best texture and flavor, use full-fat milk. Lower-fat versions will work but result in a less creamy cheese.
• Adjust the Firmness: For firmer cheese, press the curds longer or refrigerate after pressing. For softer cheese, use less pressure and less draining time.
• Flavor Variations: Try adding fresh herbs, garlic, or spices like black pepper or paprika for added flavor.

Enjoy Your Homemade Cheese

This quick and easy Cheese is perfect for anyone who loves simple, homemade food. Whether you prefer it plain or jazzed up with herbs and spices, this cheese is a versatile addition to your kitchen repertoire. It’s delightful on its own, as a snack, or as a component in other dishes. Give it a try and enjoy the satisfaction of making your own fresh cheese at home!

Savory Hand Pies Recipe

Ingredients:

• 2 thawed sheets of puff pastry 
• 1 tablespoon olive oil 
• 1 finely chopped onion 
• 2 minced cloves of garlic 
• 1 diced carrot 
• 1 diced celery stalk 
• 1 cup cooked chicken (shredded or diced) 
• 1 cup frozen peas 
• 1 teaspoon dried thyme 
• Salt and pepper to taste 
• 1 egg (for the egg wash) 

Instructions:

1. Preheat the Oven:

• Preheat your oven to 400°F (200°C).
• Line a baking sheet with parchment paper to prevent sticking.

2. Prepare the Filling:

• Heat 1 tablespoon of olive oil in a large pan over medium heat.
• Add the chopped onion and cook until softened and transparent, about 5 minutes.
• Add the minced garlic and cook for 1 minute more, stirring constantly.
• Stir in the diced carrot and celery, cooking for another 5-7 minutes, until the vegetables are tender.
• Add the cooked chicken, frozen peas, dried thyme, salt, and pepper.
• Cook everything together for about 2-3 minutes, ensuring it’s heated through.
• Remove the pan from heat and set the filling aside to cool slightly.

3. Assemble the Hand Pies:

• On a lightly floured surface, roll out the thawed puff pastry sheets.
• Using a knife or circular cutter, cut the pastry into rounds (about 4-5 inches in diameter).
• Place a generous portion of the chicken and vegetable filling on one half of each pastry round, leaving a small border around the edges.
• Fold the other half of the pastry over the filling to create a half-moon shape.
• Press down on the edges to seal the pie, then use a fork to crimp the edges, ensuring they are well sealed.

4. Prepare for Baking:

• Place the assembled hand pies onto the prepared baking sheet.
• In a small bowl, beat the egg and brush it over the tops of the hand pies to give them a golden, crispy finish.

5. Bake:

• Bake the hand pies in the preheated oven for 20-25 minutes, or until they are puffed up, golden brown, and crispy.

6. Serve:

• Once baked, remove the hand pies from the oven and allow them to cool slightly before serving.
• Serve warm as a snack, appetizer, or party treat!

Optional Tips:

• You can substitute the chicken with pork, beef, or lamb for a different flavor profile.
• Add a spoonful of liver pâté to the filling for an extra savory, umami boost (as in traditional pâté chaud).
• These hand pies can be frozen before baking. Just assemble them, freeze, and bake from frozen, adding an extra few minutes to the baking time.

These Savory Hand Pies are a perfect snack, appetizer, or festive treat. With their flaky puff pastry and savory filling, they’re sure to be a hit at your next gathering! Enjoy! 

Oatmeal, Apple, and Carrot Bake Recipe

Ingredients:

• • 2 cups oatmeal (200g)
  • 1 tsp baking powder
  • 250 ml milk

• • 1 carrot, grated
  • 1 apple, grated
  • 1 tsp cinnamon

• • 3 eggs
  • Pinch of vanillin
  • 4 tbsp sweetener (stevia)

• 40g cranberries
• Oil for greasing

Directions:

• • Preheat Oven: Preheat to 180°C (360°F).
  • Prepare Dry Ingredients: Mix oatmeal and baking powder.
  • Mix Wet Ingredients: Beat eggs, then add milk, grated carrot, apple, cinnamon, vanillin, and stevia.

• Combine: Pour the wet mixture into the dry ingredients, mix, and fold in cranberries.
• Bake: Grease a baking mold, pour the mixture in, and bake for 45 minutes. Let cool before slicing.

Serving Suggestions:

• Serve warm or cold with a dollop of yogurt or fresh fruit on the side.

Cooking Tips:

• • Grate the apples and carrots finely for a smooth texture.

• Add nuts or seeds for extra crunch.

Nutritional Benefits:

• • Oatmeal: Rich in fiber and heart-healthy.

• Carrots & Apples: Provide essential vitamins A and C.
• Cranberries: Packed with antioxidants.

Dietary Information:

• Gluten-Free: Use gluten-free oats.
• Sugar-Free: Sweetened naturally with stevia and fruits.

Nutritional Facts (per slice):

• • Calories: 120
  • Protein: 4g
  • Carbohydrates: 18g

• Fat: 3g
• Fiber: 4g

Storage:

• Store in an airtight container in the fridge for up to 5 days.

Why You’ll Love This Recipe:

• • It’s easy to prepare and loaded with natural sweetness.

• A great option for those avoiding refined sugars.
• Perfect for meal prep and makes a nutritious snack or breakfast.

Fluffy Banana Cottage Cheese Pancakes 

Craving a healthy and delicious breakfast? These pancakes are naturally sweet, protein-packed, and irresistibly fluffy. A perfect start to your day!

Ingredients:

• 1 cup rolled oats
• ½ cup cottage cheese
• 1 ripe banana
• 2 large eggs
• ½ teaspoon baking powder
• ½ teaspoon cinnamon
• 1 teaspoon vanilla extract
• Butter or coconut oil (for cooking)
• Honey, syrup, or additional cinnamon for serving (optional)

Instructions:

1. Prepare the Batter:
   In a blender, combine the rolled oats, cottage cheese, and the ripe banana. Blend until smooth and creamy, creating a thick batter.
2. Add Remaining Ingredients:
   Add the eggs, baking powder, cinnamon, and vanilla extract to the blender. Blend again until everything is well incorporated and smooth. The batter should be thick but pourable.
3. Heat the Skillet:
   Heat a non-stick skillet or griddle over medium heat. Add a little butter or coconut oil to coat the surface.
4. Cook the Pancakes:
   Pour about ¼ cup of the batter into the skillet for each pancake. Cook for about 2-3 minutes on one side, or until small bubbles form on the surface. Flip the pancakes and cook for another 2-3 minutes on the other side, until golden brown and cooked through.
5. Serve & Enjoy:
   Serve the pancakes warm with your choice of honey, maple syrup, or a sprinkle of cinnamon. You can also top them with fresh fruits, nuts, or yogurt for an extra boost.

Tips:

• Consistency: If the batter is too thick, add a splash of milk (or your preferred dairy-free alternative) to loosen it up.
• Toppings: Get creative with your toppings! Nut butter, berries, or even Greek yogurt can complement the pancakes perfectly.
• Storage: Leftover pancakes can be stored in the fridge for up to 2-3 days or frozen for later.

Enjoy your fluffy, protein-rich pancakes! 

Hello, everyone, today we’re going to learn how to make Homemade cheese using simple ingredients. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method.