Author: Admin

Ingredients:

Biscuit Crust:

• • 200 grams (7 oz) biscuits (crushed)
  • 90 grams (3.2 oz) butter, melted

Banana Filling:

• • 3 bananas, mashed
  • 400 ml (13.5 fl oz) heavy cream, whipped to stiff peaks

• • 200 ml (6.7 fl oz) milk
  • 8 grams (0.3 oz) agar agar
  • 150 grams (5.3 oz) sweetened condensed milk

Directions:

1. 1. Prepare the mold: Grease a 20 x 15 cm (8 x 6 inch) baking dish.
   2. Make the biscuit crust:
      • • Combine the crushed biscuits with melted butter and press the mixture firmly into the bottom of the prepared pan.

       

      • Refrigerate for 15 minutes while you prepare the filling.
   3. Prepare the banana filling:
      • • In a saucepan, whisk together the milk and agar agar. Bring to a boil over medium heat, whisking constantly.

       

      • Important Note: Agar agar is a vegetarian gelatin substitute. Be sure to follow the package instructions for proper blooming or dissolving, as some varieties may require soaking before using.
      • Once boiling, reduce heat and simmer for 1 minute, whisking constantly.

1. 1. Whisk in condensed milk: Remove the pan from heat and whisk in the condensed milk until fully combined. Let the mixture cool slightly (about 5 minutes).
   2. Fold in bananas and cream:
      • • In a large bowl, gently fold the mashed bananas into the cooled agar agar mixture.
        • Then, fold in the whipped cream until just combined.

       
   3. Pour filling and chill: Pour the banana cream filling over the chilled biscuit crust. Smooth the top and refrigerate for at least 1 hour, or until set.
   4. Serve and enjoy! Slice and serve your no-bake banana cream cake chilled. Decorate with additional banana slices, whipped cream, or a sprinkle of cocoa powder, if desired.

Prep Time: 20 minutes | Setting Time: 1 hour | Total Time: 1 hour 20 minutes

Kcal: 320 kcal | Servings: 8 servings

Nutritional Information per Serving:

• • Calories: 320 kcal
  • Protein: 4g
  • Carbohydrates: 30g

• • Fat: 20g
  • Saturated Fat: 12g
  • Cholesterol: 70mg

• • Sodium: 150mg
  • Fiber: 1g
  • Sugar: 20g

Tips:

For a richer flavor, use brown sugar instead of white sugar in the biscuit crust. You can substitute other fruits for the bananas, such as mangoes, strawberries, or pineapple. Leftover cake can be stored in an airtight container in the refrigerator for up to 3 days.

Ingredients

• • 4 eggs (size L), separated

• 250 g cream cheese (such as Philadelphia)
• 400 g sweetened condensed milk (1 small can)

Instructions

Prepare the Eggs:

1. Preheat your oven to 180°C (350°F).
2. Separate the egg whites from the yolks. Place the egg whites in a clean, dry bowl and the yolks in another bowl.

Beat the Egg Whites:

1. Using an electric mixer, beat the egg whites until stiff peaks form. This will create the fluffy texture of the cheesecake.

Mix the Egg Yolks:

1. 1. In the bowl with the egg yolks, beat them until they are light and frothy.

1. Add the cream cheese to the egg yolks and beat until smooth and well combined.
2. Pour in the sweetened condensed milk and continue to beat until the mixture is fully incorporated and smooth.

Combine the Mixtures:

1. Gradually fold the beaten egg whites into the cream cheese mixture. Do this gently to maintain the airiness of the beaten egg whites. Add the egg whites in small batches and fold until just combined.

Prepare the Baking Pan:

1. 1. Line a 20 cm (8 inch) round baking pan with aluminum foil, ensuring the foil extends over the sides of the pan.

1. Place the foil-lined pan into a larger baking dish.

Bake:

1. 1. Pour the cheesecake batter into the prepared pan.

1. Pour hot water into the larger baking dish until it reaches about 2 cm (1 inch) up the sides of the cheesecake pan, creating a water bath.
2. Carefully place the baking dish on the lower rack of the preheated oven and bake for 45-50 minutes. Do not open the oven door during this time.

Cool:

1. After baking, turn off the oven and leave the oven door slightly open. Let the cheesecake cool in the oven for about 30 minutes to prevent it from cracking.
2. Remove the cheesecake from the oven and the water bath. Let it cool completely in the pan.

Serve:

1. Once the cheesecake is completely cooled, remove it from the pan and aluminum foil.
2. Dust with powdered sugar, if desired, before slicing and serving.

Serving Suggestions

• • With Berries: Top with fresh berries for a burst of flavor.

• With Sauce: Drizzle with a fruit sauce or chocolate syrup.
• With Tea: Pair with a cup of green tea or coffee for a delightful treat.

Cooking Tips

• • Egg Whites: Ensure the bowl and beaters are completely clean and dry before beating the egg whites for best results.

• Folding Technique: Fold the egg whites gently to retain the air and achieve a light, fluffy texture.
• Water Bath: The water bath helps maintain an even baking temperature and prevents the cheesecake from cracking.

Nutritional Benefits

• • Protein: Eggs and cream cheese provide a good source of protein.

• Gluten-Free: This recipe is naturally gluten-free, making it suitable for those with gluten sensitivities.

Dietary Information

• • Gluten-Free: This cheesecake contains no flour, making it a great gluten-free dessert option.
  • Vegetarian: Suitable for a vegetarian diet.

Why You’ll Love This Recipe

• Simple and Easy: Only three ingredients and straightforward steps make this recipe a breeze.
• Light and Airy: The texture is incredibly fluffy, like a cloud.
• Delicious: The combination of cream cheese and condensed milk creates a rich, sweet flavor.

Ingredients

Cake Batter

• • 2 eggs
  • 2/5 cup sugar (100 g)

• • 1 pinch of salt
  • 2/5 cup sunflower oil (100 ml / 3.4 fl oz)
  • 3/4 cup yogurt (180 g)

• 1.5 cups flour (220 g)
• 1 teaspoon baking powder

Topping

• • Peach in syrup (about 400 g)

• • 2 tablespoons flour (50 g)
  • 3 tablespoons sugar (50 g)
  • Cold butter (40 g)

Directions

Cake Batter

1. Prepare the Batter:
   • • Preheat your oven to 180°C (355°F).
     • In a large mixing bowl, beat the eggs with 2/5 cup sugar and a pinch of salt for 3-4 minutes until the mixture is light and fluffy.
     • Add the sunflower oil and yogurt to the mixture, and mix well.

    

   • Sift together the flour and baking powder, then gradually fold into the wet ingredients until just combined.
2. Prepare the Baking Pan:
   • • Grease and line a 27 x 18 cm (10.5 x 7 inch) baking pan.

   

   • Pour the batter into the prepared pan.

Topping

1. 1. Prepare the Peaches:
      • • Drain the peaches and slice them if necessary.

       

      • Arrange the peaches evenly on top of the batter.
   2. Prepare the Crumble Topping:
      • • In a small bowl, combine 2 tablespoons of flour and 3 tablespoons of sugar.

       

      • Cut the cold butter into small pieces and rub it into the flour-sugar mixture until it resembles coarse crumbs.
      • Sprinkle the crumble topping evenly over the peaches.

1. Bake the Cake:
   • Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Serving Suggestions

• • Serve the cake warm or at room temperature.

• A dollop of whipped cream or a scoop of vanilla ice cream makes a delightful addition.

Cooking Tips

• • Ensure the butter is cold for the crumble topping to achieve the right texture.
  • Check the cake a few minutes before the end of the baking time to prevent overbaking.

Nutritional Benefits

• This cake provides a good source of calcium from the yogurt.
• Peaches add fiber and vitamins to the dessert.

Dietary Information

• • Contains gluten, dairy, and eggs.

Storage Tips

• Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

Ingredients

For the Lemon Custard:

• • 2 egg yolks
  • 100 g sugar

• • 50 g corn starch or flour
  • Juice of 2 lemons
  • 300 ml milk

For the Pastry:

• • 3 eggs
  • 120 g sugar
  • Vanillin (a pinch)

• • 150 g melted butter
  • 300 g flour
  • 1 teaspoon baking powder

• Zest of 2 lemons
• Powdered sugar (for dusting)

Directions

Prepare the Lemon Custard:

1. 1. Combine Ingredients:
      • • In a saucepan, whisk together 2 egg yolks and 100 g sugar until well combined.

       

      • Add the juice of 2 lemons and 50 g of corn starch (or flour). Mix well.
      • Gradually add 300 ml of milk, whisking continuously to avoid lumps.

1. 1. Cook the Custard:
      • Place the saucepan over medium heat and cook, stirring constantly, until the mixture comes to a boil and thickens.
      • Once thickened, remove from heat and let the custard cool completely.

Prepare the Pastry:

3. 3. Mix Wet Ingredients:
      • In a large bowl, beat 3 eggs and 120 g sugar until light and fluffy.
      • Add a pinch of vanillin, 150 g of melted butter, and the zest of 2 lemons. Mix well.

3. 3. Combine Dry Ingredients:
      • In a separate bowl, combine 300 g flour and 1 teaspoon baking powder.
      • Gradually add the dry ingredients to the wet mixture, mixing until a smooth dough forms.

3. 3. Assemble the Pastry:
      • • Preheat your oven to 190°C (375°F).
        • Grease and flour a baking dish.
        • Pour half of the pastry dough into the prepared dish and spread evenly.

       

      • Pour the cooled lemon custard over the dough, spreading it out evenly.
      • Top with the remaining pastry dough, spreading it carefully to cover the custard.

3. Bake:
   • Bake in the preheated oven for 30 minutes, or until the top is golden brown and a toothpick inserted into the pastry comes out clean.
4. Cool and Serve:
   • • Allow the pastry to cool completely.

    

   • Dust with powdered sugar before serving.

Serving Suggestions

This Lemon Custard Pastry is perfect for serving as a dessert or a sweet treat with tea or coffee. It’s also a great addition to any festive table.

Cooking Tips

• Ensure the custard is completely cool before spreading it over the pastry dough to prevent it from mixing with the dough.
• You can adjust the sweetness of the custard and pastry according to your taste by adding more or less sugar.

Nutritional Benefits

This dessert provides a delightful balance of flavors with the tanginess of lemons and the richness of eggs and butter. It’s a perfect treat to enjoy in moderation.

Dietary Information

• Vegetarian: Yes
• Gluten-Free: No (contains flour)

Storage Tips

Store any leftover pastry in an airtight container in the refrigerator for up to 3 days. Serve at room temperature or slightly warmed.

Why You’ll Love This Recipe

This Lemon Custard Pastry is a delightful blend of tangy and sweet flavors, with a creamy custard filling and a buttery, melt-in-your-mouth pastry. It’s a perfect dessert to impress your family and friends.

Conclusion

Thank you for trying out our Lemon Custard Pastry recipe! We hope you enjoyed this sweet and tangy treat. If you liked this recipe, please subscribe to our website, share it with your friends, and leave a comment or question

Ingredients:
For the Vegetables:

• • 1 eggplant, sliced into rounds
  • Olive oil
  • Salt and pepper, to taste

• • 1 medium potato, sliced
  • Sweet paprika, to taste
  • Dried oregano, to taste

For the Sauce:

• • 60g tomato purée
  • 1/2 leek, sliced

• • Capers, to taste
  • Dried tomatoes in oil, chopped
  • Salt and pepper, to taste

For Assembling:

• • 200g mozzarella cheese, shredded
  • Parmesan cheese, for topping

• Dried oregano, for garnish

Directions:

1. 1. Prepare Eggplant and Potato:
      • • Preheat your oven to 200°C (400°F).

       

      • Slice the eggplant into rounds about 1/2 inch thick. Lay them on a baking sheet, sprinkle with salt, and let them sit for 15-20 minutes to release moisture. Pat dry with paper towels.
      • Slice the potato and place the slices on a separate baking sheet. Drizzle with olive oil, and season with salt, pepper, sweet paprika, and dried oregano. Toss to coat evenly.

1. Roast Vegetables:
   • • Place both the eggplant and potato slices in the oven.
     • Roast the potatoes for 15-20 minutes or until tender and golden.
     • Roast the eggplant for 20-25 minutes until soft and golden. Remove from the oven and set aside.

    

2. Prepare the Sauce:
   • • In a small saucepan, heat a tablespoon of olive oil over medium heat.
     • Add the sliced leek and cook until softened.

    

   • Stir in the tomato purée, capers, and chopped dried tomatoes. Season with salt, pepper, and dried oregano. Cook for a few minutes until heated through and well combined.
3. Assemble the Casserole:
   • • In a baking dish, layer half of the roasted eggplant slices.

    

   • • Spread half of the tomato-leek sauce over the eggplant.
     • Sprinkle half of the shredded mozzarella on top.
     • Add a layer of roasted potato slices.

    

   • Repeat with the remaining eggplant, sauce, and mozzarella.
4. Bake:
   • • Sprinkle grated Parmesan over the top of the casserole.

    

   • Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
5. Serve:
   • • Let the casserole cool slightly before serving.

    

   • Garnish with dried oregano and serve warm.

Serving Suggestions:

• • Serve as a main dish with a side of fresh salad.
  • Pair with a simple yogurt dipping sauce.
  • Serve as a side dish with grilled meats.

• Top with fresh basil for an added burst of flavor.
• Enjoy with a slice of crusty bread for a complete meal.

Cooking Tips:

• If you prefer a crispier top, broil the casserole for the last 3-5 minutes of baking.
• You can also add some olives to the sauce for an extra Mediterranean touch.
• Be sure to press the eggplant slices to remove excess moisture for a better texture.

List of ingredients:

2 big eggs

200 milliliters of kefir

180 grams of flour

7 grams of baking powder

2 big potatoes

1 leek stalk

100 grams of diced ham 100 grams of grated hard mozzarella cheese

A lot of new dill

Add salt and pepper according to your preference.

Directions:

Before baking: Heat your oven to 180°C (350°F). Grease a rectangular baking dish or cover it with parchment paper.

Prepare the dough:

In a big bowl, mix the eggs and kefir well.

Put the flour and baking powder through a sieve into the egg mixture and mix well until the dough is smooth.

Get the vegetables and ham ready:

Peel and shred the potatoes. Cut the leek into thin slices.

In another bowl, mix the grated potatoes, sliced leeks, and chopped ham. Season with salt and pepper according to your preference.

Mix the ingredients together.

Mix the potato mixture into the batter well so that all the ingredients are evenly spread.

Put the cake together.

Pour the mix into the baking dish that has been prepared. Distribute evenly.

Put grated mozzarella cheese on top.

Cook in the oven for around 40 to 45 minutes until the top is golden and crispy.

Add a decoration and serve: Take out of the oven and allow to cool a bit. Sprinkle with freshly cut dill.

Cut the food into square pieces and serve it while it’s still hot.