Apple and Banana Oatmeal Pancakes

Ingredients

• • 1 cup oatmeal – Acts as the base for these pancakes, offering a nutty flavor and a good dose of fiber.
  • 1 apple, grated – Adds moisture and natural sweetness to the pancakes.
  • 200 ml water – Used to bind the ingredients and create the batter’s consistency.

• • 1 egg – Helps bind the mixture while adding protein.
  • 1 teaspoon vanilla extract – Enhances the overall flavor with a warm, sweet aroma.
  • 1 banana, sliced – Adds a caramelized touch when cooked and serves as a topping.

• Oil for frying – Ensures the pancakes cook evenly and prevents sticking.

Preparation Time

• • Prep Time: 10 minutes
  • Cooking Time: 15 minutes

• Total Time: 25 minutes

Servings

• Serves: 2-3 people (Makes approximately 8 pancakes)

Nutrition Facts (Per Serving, Approximate)

• • Calories: 230 kcal

• • Protein: 6g
  • Carbohydrates: 40g
  • Fiber: 4g

• Fat: 6g
• Sugar: 12g

Instructions

Step 1: Prepare the Oatmeal Base

1. 1. In a mixing bowl, combine the oatmeal and 200 ml water. Let the mixture sit for about 5 minutes to allow the oats to soften slightly. This step helps create a smoother batter and ensures the pancakes cook evenly.

Step 2: Add the Remaining Ingredients

2. Grate the apple directly into the bowl with the oatmeal mixture. The apple adds moisture and sweetness, so there’s no need for additional sugar.
3. Crack in the egg and add the vanilla extract. Mix well until the ingredients are evenly combined. The mixture will be thick and chunky, which is perfect for these hearty pancakes.

Step 3: Heat the Pan

4. 4. Heat a non-stick skillet or frying pan over medium heat. Add a small amount of oil to coat the surface lightly. Use a brush or paper towel to spread the oil evenly across the pan.

Step 4: Cook the Pancakes

5. 5. Scoop about 2-3 tablespoons of the batter onto the pan for each pancake. Use the back of the spoon to spread the batter into a round shape, about ½ inch thick.
   6. Place a few slices of banana on top of each pancake while the batter is still wet. This will allow the bananas to cook and caramelize as the pancakes cook.
   7. Cook for 2-3 minutes on each side or until golden brown. Flip the pancakes carefully to ensure the banana slices stay in place.

Step 5: Serve

8. Remove the pancakes from the pan and stack them on a serving plate. Serve warm with your choice of toppings, such as additional banana slices, a drizzle of honey, maple syrup, or a sprinkle of cinnamon.

Oatmeal, Walnut, and Banana Bars with Chocolate

Ingredients:

• • 160g oatmeal

• • 80g walnuts
  • 80g dried plums (optional)
  • 200g banana (2 bananas)

• 100g chocolate (dark or milk)

Instructions:

1. Prepare the Oatmeal:

• • Heat a pan over medium heat and add the oatmeal.
  • Fry the oatmeal for about 5 minutes, stirring occasionally until lightly toasted and fragrant.

2. Prepare the Nuts and Fruit:

• • Grind the walnuts until finely chopped.
  • If using dried plums, grind them as well into smaller pieces.
  • Peel and mash the bananas until smooth.

3. Combine Ingredients:

• In a mixing bowl, combine the toasted oatmeal, ground walnuts, ground plums (if using), and mashed bananas.
• Stir the mixture thoroughly until well combined and evenly distributed.

4. Shape and Bake:

• • Line a baking dish with parchment paper for easy removal.

• Press the mixture evenly into the prepared dish, smoothing the surface.
• Bake in a preheated oven at 180°C (350°F) for 15-20 minutes, or until golden and set.

5. Prepare the Chocolate:

• • While the oatmeal bars are baking, melt the chocolate in a double boiler or in a heatproof bowl over simmering water, stirring until smooth.

6. Finish the Dessert:

• • Once the baked oatmeal mixture is out of the oven and slightly cooled, pour the melted chocolate over the top, spreading it evenly.
  • For extra crunch and flavor, sprinkle additional chopped walnuts on top (optional).
  • Place the dish in the refrigerator to allow the chocolate to fully set.

7. Serve:

• Once the chocolate has solidified, cut the mixture into bars and enjoy this delicious, healthy treat!

Serving Suggestions:

• • These bars are perfect for breakfast on-the-go or as a mid-day snack.
  • Enjoy with a cup of coffee, tea, or a glass of milk for a wholesome snack.

Storage:

• Refrigerate: Store in an airtight container in the refrigerator for up to 5 days.
• Freeze: You can also freeze the bars for up to 1 month. Thaw in the fridge or at room temperature before serving.

Quick and Easy Nougat Recipe: No Condensed Milk, No Honey, No Chocolate

Ingredients:

• For the Nougat:
  • • 3/4 cup water (150 ml)
    • 1 1/2 cups sugar (300 g)

   

  • • 1 tbsp lemon juice
    • 1/2 cup butter
    • 1/2 tsp liquid vanilla extract

   

  • • 2 1/2 cups milk powder (200 g)
    • 1/2 cup roasted pistachios (80 g), chopped
    • 1/4 cup roasted almonds (40 g), chopped

   

Instructions:

1. Prepare Your Pan:

• Line an 8×8 inch (20×20 cm) baking dish with parchment paper or lightly grease it. This will make it easier to remove the nougat once it’s set.

2. Cook the Syrup:

• • In a medium saucepan, combine the water, sugar, and lemon juice. Stir over medium heat until the sugar is fully dissolved.

• Once dissolved, increase the heat and bring the mixture to a boil. Allow it to boil without stirring until it reaches the soft-ball stage (about 115°C or 240°F on a candy thermometer). This stage ensures that the nougat will have the right texture.

3. Prepare the Nougat Mixture:

• • While the syrup is boiling, melt the butter in a large bowl. Stir in the liquid vanilla extract.
  • Gradually add the milk powder to the melted butter, mixing until smooth and well combined.

4. Combine and Mix:

• Once the syrup reaches the soft-ball stage, remove it from the heat. Carefully pour the hot syrup into the milk powder mixture, stirring constantly. Be cautious as the mixture will be very hot.
• Continue to stir until the mixture is well blended and begins to thicken.

5. Add Nuts and Set:

• • Fold in the chopped pistachios and almonds until evenly distributed.

• Pour the nougat mixture into the prepared baking dish, spreading it out evenly with a spatula.

6. Cool and Cut:

• • Allow the nougat to cool completely at room temperature, which should take about 2 hours. This will help it set properly.
  • Once cooled and firm, lift the nougat out of the dish using the parchment paper and cut into squares or rectangles.

Cooking Tips:

• • Candy Thermometer: Using a candy thermometer ensures that the syrup reaches the correct temperature for the perfect nougat texture.
  • Mixing: Stir the syrup into the milk powder mixture carefully to avoid splatters, as the syrup will be very hot.
  • Cool Completely: Make sure the nougat cools completely before cutting to achieve clean cuts and a firm texture.

Nutritional Benefits:

This nougat recipe incorporates roasted nuts, providing protein, healthy fats, and essential nutrients. Pistachios and almonds are also rich in antioxidants and vitamins. While the nougat is a sweet treat, enjoying it in moderation can be part of a balanced diet.

Why You’ll Love This Recipe:

You’ll love this nougat for its simplicity and the delightful combination of chewy nougat with crunchy nuts. It’s an easy recipe to follow and doesn’t require special ingredients like condensed milk or honey. The result is a delicious, homemade confection that’s perfect for sharing or enjoying on your own.

Dietary Information:

• • Vegetarian-Friendly: This recipe is suitable for vegetarians as it contains no animal products aside from butter.

• Customizable: Feel free to substitute other types of nuts or adjust the amount of nuts based on your preference.

Fluffy Kefir and Green Onion Pie with Egg Filling

Ingredients

For the Dough:

• • Eggs: 3 pcs
  • All-purpose flour: 250 g
  • Kefir: 250 ml

• • Sour cream (20% fat): 150 g
  • Baking powder: 15 g
  • Salt: ½ tsp

• Butter (melted): 20 g

For the Filling:

• • Green onion (chopped): 250 g
  • Eggs (hard-boiled and chopped): 4 pcs

• Sour cream (20% fat): 1 tbsp
• Salt: ½ tsp

For Brushing the Pie:

• • Egg yolk: 1 pc

• Sour cream (20% fat): 1 tbsp

Prep Time, Cooking Time, and Total Time

• • Prep Time: 30 minutes
  • Cooking Time: 45 minutes

• Total Time: 1 hour 15 minutes

Nutritional Information (per serving)

• • Calories: ~280 kcal
  • Protein: 9 g

• • Carbohydrates: 20 g
  • Fat: 17 g
  • Fiber: 1 g

Servings

This recipe serves 6–8 people.

Steps to Prepare

1. Prepare the Dough

1. 1. In a large mixing bowl, whisk together the eggs, kefir, and sour cream until smooth.
   2. Add the salt and baking powder, mixing to combine.

1. Gradually sift in the flour while stirring, ensuring there are no lumps.
2. Stir in the melted butter and mix until a smooth, thick batter forms. Set aside while preparing the filling.

2. Prepare the Filling

1. 1. Boil the eggs until hard (approximately 10 minutes), cool them in cold water, and peel. Chop the eggs finely.

1. In a bowl, combine the chopped eggs, green onions, sour cream, and salt. Mix thoroughly to create a cohesive filling.

3. Assemble the Pie

1. 1. Preheat your oven to 180°C (350°F). Grease a round or rectangular baking dish with butter or line it with parchment paper.
   2. Pour half of the batter into the prepared baking dish, spreading it evenly to cover the bottom.

1. Spoon the green onion and egg filling over the batter, spreading it out evenly.
2. Pour the remaining batter over the filling, ensuring it covers the entire surface.

4. Brush and Bake

1. 1. In a small bowl, mix the egg yolk and sour cream for brushing. Use a pastry brush to spread the mixture evenly over the top of the pie.

1. Place the pie in the preheated oven and bake for 40–45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

5. Cool and Serve

1. Allow the pie to cool slightly in the baking dish before slicing. Serve warm or at room temperature for the best flavor.

Caramelized Banana Chocolate Pancake Cake

November 18, 2024 by Noty Cheese

Lemon Sponge Cake with Lemon Frosting

Ingredients:

For the Lemon Sponge Cake:

• • All-Purpose Flour (Maida): 1 + 1/2 cups (180g)
  • Baking Soda: 1/2 teaspoon (3g)

• • Baking Powder: 1 teaspoon (4g)
  • Lemon Zest: 1 teaspoon (2g)
  • Vegetable Oil: 3/4 cup (180mL)

• • Castor Sugar: 1 + 1/2 cups (300g)
  • Yogurt/Hung Curd: 1 cup (285g)
  • Vanilla Extract: 1/2 teaspoon

• Lemon Juice: 5 tablespoons (75mL)
• Milk: 1/2 cup (120mL)

For the Lemon Frosting:

• • Powdered Sugar: 1 cup (120g)
  • Lemon Juice: 2 tablespoons (30mL)
  • Lemon Zest: 1/2 teaspoon

• Vegan Butter or Margarine: 1/4 cup (60g), softened

Directions:

1. 1. Preheat the Oven:
      • • Preheat your oven to 180°C (350°F). Grease and line a 9-inch round cake pan with parchment paper to prevent the cake from sticking.

       

   2. Mix Dry Ingredients:
      • • In a large mixing bowl, sift together 1 + 1/2 cups (180g) of all-purpose flour, 1/2 teaspoon of baking soda, and 1 teaspoon of baking powder.
        • Add 1 teaspoon of lemon zest and mix well to infuse the flour with a natural citrus aroma.

       

   3. Combine Wet Ingredients:
      • • In a separate bowl, combine 3/4 cup (180mL) of vegetable oil and 1 + 1/2 cups (300g) of castor sugar. Whisk until the sugar dissolves and the mixture is smooth.
        • Add 1 cup (285g) of yogurt or hung curd, 1/2 teaspoon of vanilla extract, and 5 tablespoons (75mL) of lemon juice. Mix until well combined.

       
   4. Combine Dry and Wet Mixtures:
      • • Gradually add the wet ingredients to the dry ingredients, alternating with 1/2 cup (120mL) of milk.
        • Gently fold the batter using a spatula or whisk until there are no lumps. Be careful not to overmix.

       

   5. Pour Batter into Pan:
      • • Pour the prepared batter into the lined cake pan and smooth the top with a spatula.
        • Tap the pan gently on the countertop to remove any air bubbles.

       

   6. Bake the Cake:
      • Place the cake in the preheated oven and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. The top should be lightly golden and spring back when touched.

1. 1. Cool the Cake:
      • Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes.
      • Transfer the cake to a wire rack to cool completely before frosting.

1. 1. Prepare the Lemon Frosting:
      • • In a medium bowl, beat 1/4 cup (60g) of softened vegan butter or margarine until creamy.
        • Gradually add 1 cup (120g) of powdered sugar, 2 tablespoons (30mL) of lemon juice, and 1/2 teaspoon of lemon zest.
        • Beat the mixture until it becomes smooth and fluffy. Adjust the consistency by adding more powdered sugar or lemon juice if needed.

       

   2. Assemble the Cake:
      • • Once the cake is completely cooled, spread the lemon frosting evenly over the top using a spatula or palette knife.
        • Decorate with additional lemon zest or slices if desired.

       

   3. Serve:
      • Slice the cake and serve it as a delightful dessert for any occasion. The zesty flavor and soft texture will surely impress your guests.

Serving Suggestions:

• • Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
  • Pair with a cup of tea or coffee for a perfect afternoon treat.

• Garnish with fresh berries for added flavor and color.
• Enjoy as a light dessert after a hearty meal.

Cooking Tips:

• • Make sure the yogurt is at room temperature before mixing it into the batter.
  • Use fresh lemons for the zest and juice to enhance the cake’s flavor.
  • If you prefer a more intense lemon flavor, increase the lemon zest in both the cake and frosting.

Nutritional Benefits:

• • Lemon: High in vitamin C, boosts immunity, and aids digestion.
  • Yogurt: Provides probiotics for gut health and adds moisture to the cake.

• Vegetable Oil: Contains healthy fats and keeps the cake tender.

Dietary Information:

• • Vegetarian

• Contains gluten and dairy
• Can be made vegan by substituting yogurt with a plant-based alternative