PST-Algerie

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  • Strawberry Pudding: A Sweet and Creamy Delight

    Strawberry Pudding: A Sweet and Creamy Delight

    Strawberry Pudding: A Sweet and Creamy Delight

    Table of Contents

    Ingredients:

      • Strawberries: 200 g (fresh or frozen)
      • Sugar: 80 g
      • Milk: 400 ml

     

    • Cornstarch: 50 g (or any starch of your choice, such as arrowroot powder or potato starch)
    • Coconut Flakes: For garnish (optional, but recommended for added texture and flavor)

    These simple ingredients are all you need to create a decadent strawberry pudding that will transport you to a world of pure indulgence. The strawberries provide a fresh, fruity flavor, while the milk and cornstarch come together to create a silky-smooth texture. The sugar adds just the right amount of sweetness, and the optional coconut flakes bring a tropical flair that perfectly complements the flavor of the strawberries.

     

    Steps to Make Strawberry Pudding:

      1. Prepare the Strawberries:
        If you are using fresh strawberries, wash them thoroughly and remove the stems. Cut them into small pieces and set them aside. If using frozen strawberries, simply thaw them and drain any excess water.
      2. Blend the Strawberries:
        Place the strawberries into a blender or food processor and blend until smooth. If you prefer a chunkier pudding, pulse a few times to leave some texture. For a smoother consistency, you can blend the mixture completely. Set aside.
      3. Make the Pudding Base:
        In a medium saucepan, combine the milk and sugar. Stir well and bring to a simmer over medium heat. Be sure to stir occasionally to prevent the milk from burning.

     

      1. Thicken the Pudding:
        While the milk mixture is heating, mix the cornstarch with a small amount of cold milk (about 50 ml) to create a smooth slurry. Once the milk and sugar mixture is simmering, gradually add the cornstarch mixture while stirring continuously. This will help thicken the pudding to a custard-like consistency. Continue stirring until the pudding reaches your desired thickness (about 5-8 minutes).
      2. Combine the Strawberry Puree:
        Once the pudding has thickened, remove the saucepan from the heat. Add the blended strawberries to the pudding and stir until well incorporated. The heat of the pudding will allow the strawberry flavor to meld beautifully with the creamy base.
      3. Chill the Pudding:
        Pour the pudding into individual serving bowls or a large dish. Cover with plastic wrap or a lid and refrigerate for at least 2 hours to allow it to set and cool. The pudding will thicken further as it chills.
    See also  Blood Sugar Drops Instantly! This Eggplant Recipe Is a Real Treasure!

     

    1. Garnish and Serve:
      Once the pudding is chilled and set, garnish with a sprinkle of coconut flakes and serve. You can also add additional toppings such as whipped cream, fresh mint, or extra sliced strawberries for a decorative touch.
  • Carrot Walnut Cake

    Carrot Walnut Cake

    Carrot Walnut Cake

    Table of Contents

    Ingredients

    4 eggs
    1.5 cups granulated sugar (225 g)
    1 cup milk (200 ml)
    1 cup oil (200 ml)
    2.5 cups flour (300 g)
    2 packets baking powder (20 g)
    1 packet vanilla (5 g)
    2 cups grated carrots
    1 cup walnuts, chopped (slightly less than a full cup)
    1 teaspoon cinnamon

    Directions

    Prepare the Baking Pan:
    Preheat your oven to 180°C (356°F).
    Grease the baking pan with 1 teaspoon of solid oil.

    Mix the Wet Ingredients:
    In a large mixing bowl, beat 4 eggs and 1.5 cups of granulated sugar with a mixer until the mixture turns white and foamy.
    Add 1 cup of milk and 1 cup of oil to the mixture. Whisk again for about 10 seconds.

    Incorporate the Dry Ingredients:
    Sift together 2.5 cups of flour, 2 packets of baking powder, and 1 packet of vanilla.
    Gradually add the dry ingredients to the wet mixture, beating with the mixer on the lowest speed until just combined.

    Add Carrots, Walnuts, and Cinnamon:
    Fold in 2 cups of grated carrots, 1 cup of chopped walnuts, and 1 teaspoon of cinnamon. Mix until evenly distributed.

    Bake the Cake:
    Pour the batter into the prepared baking pan.
    Bake in the preheated oven at 180°C (356°F) for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

    Cool and Serve:
    Allow the cake to cool in the pan for a few minutes, then remove it from the pan and let it cool completely on a wire rack.
    Once the cake is completely cooled, sprinkle with powdered sugar for a finishing touch.
    Enjoy!

  • Banana chocolate square

    Banana chocolate square

    Banana chocolate square

    Table of Contents

    Banana chocolate squares
    INGREDIENTS

    • 1 cup of sugar
    2 eggs
    • 1 cup of oil
    • 1 cup of milk
    • 1 cup of hot water
    • 3 ½ tablespoons of cocoa
    • 2 cups of flour
    • 10 g of baking powder
    • 3 bananas
    • 250 ml of cream
    • 120 g/1 cup of milk chocolate
    • pistachios
    .
    METHOD
    Beat eggs with sugar. Add oil, milk, hot water, cocoa, flour and baking powder. Mix together. Grease the bottom of the mold with butter and place banana slices. Pour the prepared mixture.
    It costs 40 and 180 dollars / 350 dollars.
    Bring the cream and milk chocolate to a boil. Pour the cooked ganache over the tart. Sprinkle with pistachios
  • Savory Cucumber Fritters: A Light and Refreshing Option for Weight Management

    Savory Cucumber Fritters: A Light and Refreshing Option for Weight Management

    Savory Cucumber Fritters: A Light and Refreshing Option for Weight Management

    Table of Contents

    Ingredients:

    • 2-3 cucumbers
    • 2 chicken eggs
    • Salt to taste
    • Pepper to taste
    • 2 tablespoons flour (almond flour or whole wheat flour for a gluten-free option)
    • Olive oil for frying

    Instructions:

    1. Grate and Drain: Grate the cucumbers using the large holes of a box grater. Place the grated cucumber in a colander and squeeze out as much excess moisture as possible using a paper towel or cheesecloth.
    2. Egg Power: In a mixing bowl, whisk together the eggs.
    3. Seasoning Savvy: Add the drained grated cucumber, salt, and pepper to the egg mixture and stir to combine.
    4. Fritter Formation: Add the flour and mix well until a thick batter forms. The batter should be slightly loose but hold its shape when spooned.
    5. Heat It Up: Heat a thin layer of olive oil in a non-stick pan over low heat.
    6. Fry Time: Scoop the batter by tablespoons and gently flatten them slightly into fritter shapes. Fry for 4-5 minutes per side, or until golden brown and cooked through.
    7. Serve and Enjoy: Serve your Savory Cucumber Fritters hot. They can be enjoyed on their own or with a dollop of Greek yogurt or a light dipping sauce.

    More Information:

    This recipe is a fantastic option for incorporating more vegetables into your diet.

     

  • My husband can’t give this up! I’ve been baking them for years! They are very delicious!

    My husband can’t give this up! I’ve been baking them for years! They are very delicious!

    My husband can’t give this up! I’ve been baking them for years! They are very delicious!

    Table of Contents

    Ingredients:

    For the Dough:

    • 1 tea glass of warm milk (100 ml)
    • 1 tea glass of warm water (100 ml)
    • Half a tea glass of vegetable oil (50 ml)
    • 1 tablespoon of granulated sugar (20 grams)
    • 1 tablespoon of dry yeast (10 grams)
    • 4 cups of flour (480 grams)
    • 1 teaspoon of salt (8 grams)

    For the Filling:

    • 1 red pepper, chopped into cubes
    • Half a yellow pepper, chopped into cubes
    • 1 tomato, chopped into cubes
    • 1 green tomato, chopped into cubes
    • 6 green peppers, chopped into cubes
    • 4 green onions, chopped into small pieces
    Directions:

    1. Prepare the Dough:

    Add warm milk and water to a mixing bowl.
    Add vegetable oil, granulated sugar, and dry yeast.
    Gradually add 4 cups of flour and salt.
    Mix the ingredients well.
    Knead the dough until soft and smooth.
    Cover and let the dough sit for 45 minutes.

    2. Prepare the Vegetables:

    Chop all the vegetables into cubes or small pieces and place them in a large bowl.

    3. Assemble the Dough:

    After 45 minutes, place the dough on a floured surface.
    Roll the dough with a rolling pin.
    Place the prepared vegetables on the rolled-out dough.
    Fold the dough over the filling and seal the edges.

    4. Cook:

    Heat a skillet over medium heat and add a little oil.
    Place the filled dough in the skillet and cook until golden brown on both sides.

    See also  Bread In 5 Minutes

    5. Serve:

    Cut the cooked dough into slices and serve warm.
    Enjoy the delicious flavors of the homemade veggie-filled dough.

  • Creamy Lemon Mousse with Raspberry Sauce

    Creamy Lemon Mousse with Raspberry Sauce

    Creamy Lemon Mousse with Raspberry Sauce

    Table of Contents

    Ingredients
    For the Lemon Curd:

    Lemon juice from 2 lemons (100 ml / ~2/5 cup)
    Water (100 ml / ~2/5 cup)
    Sugar (120 g / 2/3 cup)
    Cornstarch (30 g / 3 tbsp)
    Turmeric (1/3 tsp), for color
    For the Raspberry Sauce:

    Raspberries (100 g / 3.5 oz)
    Sugar (70 g / 1/3 cup)
    Pectin (3 g / 2/3 tsp)
    For the Whipped Cream:

    Whipped cream 33-38% fat content (250 ml / 1 cup)
    Sugar (50 g / 1/4 cup)

    Directions

    Prepare the Lemon Curd:
    In a saucepan, combine lemon juice, water, sugar, cornstarch, and turmeric.
    Cook over low heat, stirring continuously, until the mixture thickens.
    Remove from heat and allow to cool. Transfer to the refrigerator to chill.

    Make the Raspberry Sauce:
    In a separate saucepan, combine raspberries, sugar, and pectin.
    Bring to a boil, then simmer for about 3 minutes until slightly thickened.
    Remove from heat and let it cool. Chill in the refrigerator.

    Prepare the Whipped Cream:
    In a mixing bowl, whip the cold whipped cream and sugar together until stiff peaks form.
    Reserve about 3-4 tablespoons of whipped cream for garnish.

    Assemble the Mousse:
    Mix the chilled lemon curd with the whipped cream until well combined.
    Transfer the lemon mousse mixture into a piping bag.

    Serve:
    Pipe the lemon mousse into serving glasses or bowls.
    Drizzle the chilled raspberry sauce over the mousse.
    Optionally, garnish with reserved whipped cream.
    Serve chilled and enjoy!

    Serving Suggestions
    Garnish with fresh mint leaves or a sprinkle of lemon zest for added freshness.
    Pair with a crisp white wine or sparkling water for a refreshing dessert experience.
    Serve alongside a light salad or a delicate appetizer to balance out the flavors.

    Cooking Tips
    Chill Everything: Make sure the whipped cream and lemon curd are well chilled for best results.
    Consistent Texture: Stir the lemon curd continuously to avoid lumps and ensure a smooth consistency.
    Cool Completely: Let the raspberry sauce cool completely before using to avoid melting the mousse.

  • Delicious Crepes Recipe

    Delicious Crepes Recipe

    Delicious Crepes Recipe

    Table of Contents

    Ingredients:

    All-purpose flour: 8 ounces (230 grams)
    Sugar: 3 tablespoons
    Salt: A pinch
    Baking powder: 1 teaspoon
    Eggs: 3 large
    Warm milk: 17 fluid ounces (500 ml)
    Butter (melted): 1.5 ounces (50 grams)
    Vanillin or vanilla extract: 1/4 teaspoon vanillin or 2 teaspoons liquid vanilla extract
    Lemon juice: 1 tablespoon

    Directions:

    Mix the Dry Ingredients:
    In a large bowl, combine the all-purpose flour, sugar, salt, and baking powder. Mix well.

    Add the Wet Ingredients:
    Make a well in the center of the dry ingredients and crack the eggs into it. Whisk gently to combine.
    Gradually pour in the warm milk while whisking continuously to form a smooth, thick batter. Reserve a small portion of the milk for later.

    Incorporate Remaining Ingredients:
    Add the melted butter, vanillin or vanilla extract, and lemon juice to the batter. Mix until well incorporated.
    Pour in the remaining milk and whisk until the batter is smooth and slightly runny.

    Cook the Crepes:
    Heat a non-stick or ceramic-coated pan over high heat.
    Add a thin layer of batter to the pan, tilting it to spread the batter evenly.
    Cook until the edges begin to lift and the bottom is golden brown, then flip and cook the other side until golden.
    Repeat with the remaining batter, making sure to stir the batter occasionally to keep it smooth.

    Serve:
    Serve your warm crepes with your favorite toppings, such as fresh fruits, whipped cream, chocolate sauce, honey, or a sprinkle of powdered sugar.

    Serving Suggestions:
    Sweet Crepes: Serve with fresh berries, a dollop of whipped cream, or a drizzle of maple syrup or honey.
    Savory Crepes: Fill with sautéed vegetables, cheese, and ham, or scrambled eggs for a delicious savory option.

  • Easy and Delicious Ground Beef Burrito Recipe

    Easy and Delicious Ground Beef Burrito Recipe

    Easy and Delicious Ground Beef Burrito Recipe

    Table of Contents

    Ingredients:
    500g ground beef
    1 onion, chopped
    2 cloves of garlic, minced
    1 red bell pepper, chopped
    1 can (400g) crushed tomatoes
    2 teaspoons ground cumin
    2 teaspoons chili powder (adjust according to your desired level of spiciness)
    Salt and pepper to taste
    Olive oil for cooking
    Flour tortillas
    Cooked black beans
    Cooked rice
    Shredded cheese
    Guacamole
    Sour cream
    Spicy salsa (optional)
    Fresh cilantro, chopped (optional)

    Preparation:
    Cooking the Ground Beef:

    In a large skillet, heat a little olive oil over medium heat. Add the onions and garlic and sauté until they become translucent.
    Add the ground beef to the skillet and cook until it is browned.
    Stir in the red bell pepper and cook for a few more minutes.
    Add the crushed tomatoes, ground cumin, chili powder, salt, and pepper. Cook over low heat for 15-20 minutes until the mixture thickens.

    Assembling the Burritos:
    Heat the flour tortillas according to the package instructions.
    In the center of each tortilla, place a portion of the ground beef, black beans, rice, and shredded cheese.
    Add guacamole, sour cream, and spicy salsa to taste.

    Rolling the Burritos:
    Fold the sides of the tortilla inward and then roll from the bottom to form the burrito.

    Serving:
    Place the burritos on a plate and top with freshly chopped cilantro.
    You can also serve them with additional spicy salsa if desired.
    And there you have it! Now you can enjoy a delicious and satisfying meal with these ground beef burritos.

  • Easy and Delicious Potato Bake Recipe: A Budget-Friendly Delight

    Easy and Delicious Potato Bake Recipe: A Budget-Friendly Delight

    Easy and Delicious Potato Bake Recipe: A Budget-Friendly Delight

    Table of Contents

    Looking for a simple and budget-friendly recipe that’s sure to satisfy your taste buds? This delicious potato bake is the perfect solution! Made with just a few basic ingredients and easy to prepare, it’s a crowd-pleaser that won’t break the bank.

    Ingredients:

    • 3 large potatoes
    • 2 eggs
    • 1 onion
    • 1 red pepper
    • 1 teaspoon of salt
    • 1 pinch of marjoram
    • 1 pinch of nutmeg
    • 1 pinch of ground red pepper
    • 2 tablespoons of oil

    Method of Preparation:

    Prepare the Potatoes

    1. Peel the potatoes and grate them using a coarse grater.
    2. Place the grated potatoes in a large bowl and cover them with water. Mix well by hand and set aside.
    Prepare the Onion and Pepper Mixture
    1. Peel and dice the onion.
    2. Wash and clean the red pepper, removing the stalks and seeds, and cut it into pieces.
    3. Heat the oil in a pan over medium heat. Once hot, add the diced onion and cook for 3-4 minutes.
    4. Add the chopped red pepper to the pan and mix well. Simmer for 5-7 minutes, then remove from heat.
    Prepare the Potato Mixture
    1. Drain the water from the grated potatoes and squeeze out any remaining water with your hands. Place the potatoes in a bowl.
    2. Add the eggs, salt, marjoram, black pepper, and nutmeg to the bowl with the potatoes. Stir well to combine.
    Assemble and Bake
    1. Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).
    2. Brush a baking dish with 1 tablespoon of oil.
    3. Pour the potato mixture into the baking dish, spreading it out evenly.
    4. Top the potatoes with the onion and pepper mixture, spreading it evenly over the top.
    5. Grate cheese over the dish, if desired.
    6. Place the baking dish in the preheated oven and bake for 50 minutes, or until the potatoes are cooked through and the top is golden brown.
  • Gluten-Free Apple Raisin Oat Bars

    Gluten-Free Apple Raisin Oat Bars

    Gluten-Free Apple Raisin Oat Bars

    Table of Contents

    Ingredients:

    • Raisins: 50 g (1/3 cup)
    • Hot Water: Enough to soak the raisins
    • Apples: 2 large, peeled and chopped
    • Oat Flakes (Gluten-Free): 150 g (1 1/2 cups)
    • Eggs: 2 large
    • Cinnamon: 1 teaspoon
    • Baking Powder: 6 g (1 1/2 teaspoons)
    • Walnuts: 30 g (1/4 cup), chopped
    • Pan Size: 20 x 8 cm (8 x 3 inches)

    Directions:

    1. Prepare Raisins: Soak the raisins in hot water for 10 minutes. Drain and set aside.
    2. Preheat Oven: Preheat your oven to 180°C (360°F).
    3. Mix Ingredients: In a large bowl, combine the oat flakes, eggs, cinnamon, and baking powder. Stir in the chopped apples, drained raisins, and chopped walnuts.
    4. Prepare Pan: Line a 20 x 8 cm (8 x 3 inches) baking pan with parchment paper or lightly grease it.
    5. Bake: Pour the mixture into the prepared pan, spreading it out evenly. Bake for 35-40 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
    6. Cool: Allow the bars to cool in the pan before cutting into squares or rectangles.

    Serving Suggestions:

    • Enjoy as a nutritious snack or breakfast bar.
    • Pair with a cup of tea or coffee.

    Cooking Tips:

    • Ensure Even Baking: Spread the mixture evenly in the pan for consistent baking.
    • Check Doneness: Use a toothpick to check if the bars are baked through.

    Nutritional Benefits:

    • Oats: Rich in fiber and protein.
    • Apples: Provide vitamins and natural sweetness.
    • Walnuts: Add healthy fats and protein.
    See also  Homemade Digestive Biscuits

    Dietary Information:

    • Gluten-Free: Ensure oats are certified gluten-free.
    • Contains Nuts: From walnuts.
    • Can Be Made Nut-Free: Omit walnuts and use seeds like pumpkin or sunflower.

    Nutritional Facts (per bar, based on 12 bars):

    • Calories: 150 kcal
    • Carbohydrates: 22 g
    • Protein: 4 g
    • Fat: 6 g
    • Fiber: 3 g
    • Sugar: 10 g

    Storage:

    • Room Temperature: Store in an airtight container for up to 4 days.
    • Refrigeration: For longer shelf life, keep in the refrigerator for up to 1 week.
    • Freezing: Freeze for up to 2 months. Thaw at room temperature before serving.

    Why You’ll Love This Recipe:

    • Healthy Ingredients: Packed with fruits, oats, and nuts.
    • Gluten-Free: Suitable for those with gluten sensitivities.
    • Easy to Make: Minimal prep time and no special equipment required.
    • Deliciously Satisfying: A perfect balance of sweet and nutty flavors.

    Conclusion:

    These gluten-free apple raisin oat bars are a fantastic addition to your snack repertoire.

    They combine wholesome ingredients for a treat that’s both delicious and nutritious.

    Perfect for busy days, these bars are easy to make and great for on-the-go.

  • Carrot and Apple Oatmeal Cake with White Chocolate Nut Topping

    Carrot and Apple Oatmeal Cake with White Chocolate Nut Topping

    Carrot and Apple Oatmeal Cake with White Chocolate Nut Topping

    Table of Contents

    Ingredients

    Oatmeal: 100 grams (1 cup / 3.5 oz)
    Carrots: 2 medium-sized
    Apples: 2 medium-sized
    Water: 70 ml (¼ cup / 2.4 fl oz)
    Sweetener (Stevia): to taste
    Dried Apricots: 40 grams (⅓ cup / 1.4 oz)
    Raisins: 100 grams (½ cup / 3.5 oz)
    Eggs: 2 large
    Baking Powder: 10 grams (0.35 oz)
    Vanilla Extract: 1 teaspoon
    Olive Oil: for greasing the mold
    Almonds: 20 grams (1/5 cup / 0.7 oz)
    Walnuts: 20 grams (1/5 cup / 0.7 oz)
    White Chocolate (sugar-free): 30 grams (⅓ cup / 1 oz)
    Yogurt: 1.5 tablespoons

    Directions

    Prepare the Oats:
    Grind the oatmeal in a blender until it forms a fine flour. Set aside.

    Blend the Carrots and Apples:
    Peel and chop the carrots and apples. Place them in a blender with 70 ml of water and blend until smooth.

    Mix the Base Ingredients:
    In a large mixing bowl, combine the ground oatmeal, carrot-apple puree, eggs, baking powder, vanilla extract, and stevia. Mix until well combined.

    Prepare the Dried Fruits:
    Soak the dried apricots and raisins in cold water for 15 minutes, then drain and pat dry. Chop the dried apricots if needed.

    Combine and Bake:
    Add the dried apricots and raisins to the batter and mix well. Grease a 16 cm (6-inch) diameter mold with olive oil, then pour in the batter.
    Bake in a preheated oven at 180°C (360°F) for 50 minutes or until a toothpick inserted into the center comes out clean.

    Prepare the Topping:
    Toast the almonds and walnuts in a frying pan until lightly golden, then chop them with a knife.
    Melt the white chocolate in a water bath, then stir in the yogurt until smooth.

    See also  Indulge in our secret no-bake dessert

    Decorate the Cake:
    Once the cake has cooled slightly, spread the white chocolate-yogurt mixture over the top. Sprinkle with the chopped nuts.

    Brew the Vitamin Tea:
    Place 2 tablespoons of the vitamin tea blend into a teapot or cup. Pour boiling water over the tea and let it steep for 7-10 minutes.

    Serve and Enjoy:
    Slice the cake and serve it with a warm cup of vitamin tea.

    Serving Suggestions
    Enjoy a slice of cake for breakfast or as a mid-afternoon snack.
    Pair with a dollop of Greek yogurt or a drizzle of honey for added flavor.

    Serve with fresh fruit on the side for a complete and balanced dessert.

  • No Bake Pineapple Mousse Cheesecake

    No Bake Pineapple Mousse Cheesecake

    No Bake Pineapple Mousse Cheesecake

    Table of Contents

    Feel the tropical vibes with this No Bake Pineapple Mousse Cheesecake! It’s creamy, fruity, and oh-so-delicious! This delightful dessert brings a burst of pineapple goodness, combined with a rich, velvety mousse, all atop a crunchy graham cracker crust. Perfect for any occasion, it’s a refreshing treat that will transport your taste buds to a sunny paradise.

    Ingredients:

    • – 1 1/2 cups graham cracker crumbs
    • – 1/2 cup melted butter
    • – 16 oz cream cheese, softened
    • – 1 cup granulated sugar
    • – 2 teaspoons vanilla extract
    • – 2 cups heavy cream, whipped
    • – 1 cup crushed pineapple, drained
    • – 1 packet unflavored gelatin
    • – 1/4 cup cold water
    • – Fresh pineapple chunks for topping

    Instructions:

    1. In a medium bowl, mix graham cracker crumbs and melted butter until combined. Press into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator for 10 minutes.
    2. In a large bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
    3. In a small saucepan, sprinkle the unflavored gelatin over cold water and let it stand for 1 minute. Heat over low heat, stirring until the gelatin dissolves completely. Let it cool slightly.
    4. Gradually add the gelatin mixture to the cream cheese mixture, beating continuously until well blended.
    5. Fold in the whipped cream and crushed pineapple into the cream cheese mixture until evenly distributed.
    6. Pour the mixture over the prepared crust, spreading it evenly.
    7. Refrigerate for at least 4 hours or until set.
    8. Before serving, top with fresh pineapple chunks.

    Nutritional Information:

    • – Calories: 350 per serving
    • – Carbohydrates: 28g
    • – Protein: 5g
    • – Fat: 24g
    • – Saturated Fat: 14g
    • – Cholesterol: 80mg
    • – Sodium: 220mg
    • – Fiber: 1g
    • – Sugar: 18g
  • Decadent Chocolate and Cottage Cheese Cake

    Decadent Chocolate and Cottage Cheese Cake

    Decadent Chocolate and Cottage Cheese Cake

    Table of Contents

    Ingredients

    For the Cake

      • 5 eggs: Room temperature, to ensure a fluffy sponge.

     

      • 150g sugar: For sweetness and structure.
      • 160g flour: Provides the body of the cake.
      • 10g baking powder: Helps the cake rise to a light, airy texture.

     

    • 30g cocoa powder: For a rich chocolate flavor.

    For the Filling

      • 300g cottage cheese: Creamy and slightly tangy, it’s the star of the filling.
      • 1 egg: Binds the filling together.

     

    • 30g sugar: Adds a hint of sweetness to balance the tanginess.
    • 1 tablespoon starch: Ensures the filling stays firm and creamy.

    Steps to Make Decadent Chocolate and Cottage Cheese Cake

    Step 1: Prepare the Cake Batter

      1. Preheat the Oven: Set your oven to 180°C (350°F) and grease a 9-inch round cake pan or line it with parchment paper.

     

      1. Beat the Eggs and Sugar: In a large bowl, beat the eggs and sugar with a mixer until pale, fluffy, and doubled in volume. This step is crucial for achieving a light sponge.
      2. Sift the Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and cocoa powder. This ensures even distribution and a lump-free batter.
      3. Combine Wet and Dry Ingredients: Gently fold the dry mixture into the egg mixture in small batches. Use a spatula and a folding motion to preserve the airiness of the batter.
    See also  Protein-Rich Lentil Patties: A Delicious Vegan Alternative to Meat

     

    Step 2: Prepare the Cottage Cheese Filling

    1. Blend the Filling: In a blender or food processor, combine the cottage cheese, egg, sugar, and starch. Blend until smooth and creamy. If you prefer a slightly chunky texture, pulse lightly instead of blending completely.

    Step 3: Assemble the Cake

      1. Pour half of the chocolate batter into the prepared cake pan, spreading it evenly.
      2. Spoon the cottage cheese filling over the batter, gently swirling it for a marbled effect, or layer it neatly for a distinct contrast.

     

    1. Cover with the remaining chocolate batter, spreading it carefully to avoid mixing with the filling.

    Step 4: Bake

      1. Bake the cake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
      2. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

     

    Step 5: Serve and Enjoy

    1. Dust the top with powdered sugar or cocoa powder for an elegant finish.
    2. Slice and serve with a dollop of whipped cream, a drizzle of chocolate syrup, or fresh berries for a luxurious touch.

    Nutrition Facts (Per Serving)

      • Calories: 230 kcal

     

      • Protein: 8 g
      • Carbohydrates: 32 g
      • Fat: 7 g

     

    • Fiber: 1 g
    • Sugar: 18 g
    • Sodium: 150 mg
  • Sweet and Sour Shrimp

    Sweet and Sour Shrimp

    Sweet and Sour Shrimp

     

    Ingredients:

    • * 2 pounds frozen, breaded jumbo shrimp
    • * 2 tablespoons vegetable oil
    • * 1 bell pepper, cut into bite-sized pieces
    • * 1 onion, roughly chopped
    • * 3 garlic cloves, minced
    • * 1 carrot, thinly sliced
    • * 1/2 teaspoon salt
    • * 1/4 teaspoon black pepper
    • * 1/2 cup pineapple juice
    • * 1/4 cup ketchup
    • * 1/4 cup rice vinegar
    • * 2 tablespoons soy sauce
    • * 2 tablespoons honey
    • * 1 tablespoon cornstarch mixed with 2 tablespoons water
    • * Water, as needed to thin the sauce
    • * 1 teaspoon Sambal Oelek (chili garlic sauce), optional
    • * 1 cup pineapple chunks (canned or fresh)

    Instructions:

    1. Preheat the oven to 425°F (220°C) and line a baking sheet with foil. Lightly coat it with cooking spray and arrange the frozen shrimp on one side in a single layer. Set aside.

    2. In a medium bowl, toss the vegetable oil with the chopped bell pepper, onion, garlic, and carrot. Season with salt and pepper, stirring until well coated. Spread the vegetables on the other side of the baking sheet.

    3. Bake the shrimp and vegetables for 14-16 minutes, flipping halfway through to ensure even cooking.

    4. While the shrimp and vegetables are baking, make the sauce. In a large skillet, combine the pineapple juice, ketchup, rice vinegar, soy sauce, and honey. Warm over medium heat, stirring constantly until smooth and combined.

    5. Bring the sauce to a simmer, lower the heat, and add the cornstarch slurry. Stir until thickened and shiny. Add water if needed to reach desired consistency. If using, stir in the Sambal Oelek.

    6. Once the shrimp and vegetables are done, transfer them to the skillet with the sauce. Add the pineapple chunks and stir to coat everything in the sauce.

    7. Serve the sweet and sour shrimp with rice or noodles, and enjoy!

  • Pan-Seared Chicken Breasts in Pepper Parmesan Sauce

    Pan-Seared Chicken Breasts in Pepper Parmesan Sauce

    Pan-Seared Chicken Breasts in Pepper Parmesan Sauce

     

    Ingredients:

    • 4 boneless, skinless chicken breasts

    • 2 tablespoons olive oil

    • 1 teaspoon garlic powder

    • 1 teaspoon onion powder

    • Salt and freshly cracked black pepper, to taste

    • 1 tablespoon unsalted butter

    • 2 garlic cloves, minced

    • 1 jar (12–16 oz) roasted bell pepper sauce

    • 1 cup heavy cream

    • 1/2 cup grated Parmesan cheese

    • 1 teaspoon freshly ground black pepper (adjust to taste)

    • 1/2 teaspoon red pepper flakes (optional)

    • 1 teaspoon Italian seasoning

    • Fresh parsley, chopped (for garnish)

     

    Instructions:

    1. Prepare the Chicken:

    Pat the chicken breasts dry with paper towels. Season both sides with garlic powder, onion powder, salt, and pepper.

    2. Sear the Chicken:

    Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5–6 minutes per side, or until golden brown and cooked through (internal temperature of 165°F/74°C). Remove and set aside.

    3. Make the Sauce:

    In the same skillet, reduce the heat to medium and add the butter. Once melted, sauté the minced garlic until fragrant, about 30 seconds. Add the roasted bell pepper sauce and stir to combine.

    4. Enhance with Cream and Parmesan:

    Pour in the heavy cream and stir well. Add the Parmesan cheese, black pepper, red pepper flakes (if using), and Italian seasoning. Cook until the sauce thickens slightly, about 3–4 minutes.

    5. Combine Chicken and Sauce:

    Return the chicken breasts to the skillet, spoon the sauce over the chicken, and simmer for 2–3 minutes to meld the flavors.

    6. Garnish and Serve:

    Sprinkle with fresh parsley before serving. This dish pairs wonderfully with pasta, rice, or roasted vegetables.