Author: Admin

Making fresh homemade ciabatta bread is one of the most rewarding baking experiences. Known for its chewy interior, rustic crust, and distinct airy texture, ciabatta bread is a favorite for sandwiches, dipping into soups, or enjoying plain with a drizzle of olive oil. With just a few simple ingredients, you can recreate this Italian classic in your kitchen. This recipe uses a slow fermentation process to develop its signature flavor and texture, making it well worth the wait.

Homemade ciabatta bread is a testament to the beauty of baking: simple ingredients transformed into a rustic, flavorful loaf. While it may take a bit of time and patience, the result is a chewy, airy, and crusty bread that’s well worth the effort. Once you master this recipe, you’ll never look at store-bought ciabatta the same way again. Give it a try and enjoy the art of breadmaking!!

Ingredients

For the Dough:

• 4 cups (500g) all-purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon sugar
• 1 1/2 teaspoons instant yeast
• 1 3/4 cups (400ml) warm water
• 2 tablespoons olive oil

For Dusting:

• Semolina flour or all-purpose flour

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

PREPARATION:

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!
Slice and serve your delicious carrot walnut cake. Perfect with a cup of tea or coffee.
Serving Suggestions
Enjoy with a cup of tea or coffee for a perfect afternoon treat.
Add a dollop of cream cheese frosting for extra indulgence.
Serve with a side of fresh fruit for a balanced dessert.
Cooking Tips
Grate the Carrots Finely: For a smoother texture, finely grate the carrots.
Toast Walnuts: Lightly toast the walnuts before adding them to the batter for extra flavor.
Check for Doneness: Use a toothpick to check if the cake is done; it should come out clean.
Nutritional Benefits
Rich in Carrots: Carrots are high in vitamins A and C, promoting eye health and immunity.
Nuts for Protein: Walnuts add a source of protein and healthy fats.
Spices for Flavor: Cinnamon adds flavor without extra calories.
Dietary Information
Contains Nuts: This recipe includes walnuts.
Contains Dairy and Eggs: Not suitable for dairy-free or egg-free diets.
Nutritional Facts (Per Serving, Based on 12 Servings)
Calories: 290
Fat: 15g
Carbohydrates: 34g
Protein: 5g
Fiber: 2g
Sodium: 180mg
Storage
Room Temperature: Store in an airtight container at room temperature for up to 3 days.
Refrigeration: For longer storage, keep in the refrigerator for up to a week.
Freezing: Can be frozen for up to 3 months. Thaw at room temperature before serving.
Why You’ll Love This Recipe
Moist and Flavorful: The combination of carrots, walnuts, and spices creates a deliciously moist and flavorful cake.
Easy to Make: Simple ingredients and straightforward instructions make this recipe easy to prepare.
Versatile: Perfect for any occasion, from a casual family gathering to a special celebration.

Guilt-Free Treat: Enjoy a sweet treat with natural ingredients and no artificial additives.
Conclusion
This Carrot Walnut Cake is a scrumptious and wholesome dessert that brings together the goodness of carrots and walnuts. With its moist texture and delightful spices, it’s a perfect addition to any meal or occasion. Whether you’re enjoying it with tea or serving it at a party, this cake is sure to impress. Try this recipe today and savor the deliciousness of homemade carrot walnut cake!

Frequently Asked Questions (FAQ)
Can I use a different type of oil?
Yes, you can use vegetable oil, coconut oil, or any other neutral oil.
Can I substitute the walnuts with other nuts?
Absolutely! Feel free to use pecans, almonds, or your favorite nuts.
Can I add raisins or other dried fruit?
Yes, adding raisins or dried fruit can enhance the flavor and texture of the cake.
How can I make this recipe gluten-free?
Use a gluten-free flour blend to replace the regular flour.
Can I use honey instead of granulated sugar?
Yes, you can substitute honey, but you may need to adjust the liquid content in the recipe.
How do I make sure the cake is moist?
Ensure not to overmix the batter and avoid overbaking to keep the cake moist.
Can I make this cake ahead of time?
Yes, the cake can be made a day ahead and stored in an airtight container.
Can I freeze the cake?
Yes, the cake freezes well. Wrap it tightly in plastic wrap and foil before freezing.
What can I use instead of vanilla?
You can substitute vanilla extract with almond extract or leave it out if preferred.
How can I tell when the cake is done?
Insert a toothpick into the center of the cake; if it comes out clean, the cake is done.

Enjoy !

I won’t even try to downplay how unhealthy this is. After eating this ham, I was at a loss as to what to do with the enormous amount of remaining meat. The white sauce in this lasagna recipe binds the ham, chicken, and other ingredients together.

This is a must-try if you like Easy Chicken Cordon Bleu. My mind went straight to my pregnant pals and how I might surprise them with this. It’s a recipe like that.

For some time now, I’ve been attempting to share this recipe, but I just can’t seem to get the words to come out. Even though the main focus of my site is recipes, I do my best to sprinkle in random life events, which I assume most readers will ignore (or at least skim). The recipe is already long and boring.

Ingredients:

What You Need: One 8-oz packet of lasagna noodles

1.5 cups of butter

1 (8-oz) tub of softened cream cheese

1/2 teaspoon of salt

half a teaspoon of pepper powder

1/4 teaspoon of black pepper, ground.

Swiss cheese, shredded, 1 and 3/4 cups

1/4 cup of hot milk

8 ounces of diced deli ham and 2 and 3/4 cups of cooked chicken

Half a cup of Swiss cheese that has been shredded

1/3 cup of breadcrumbs

1/2 teaspoon of Italian spice, or more or less according to personal preference

PREPARATION:

Get your oven hot, about 400 degrees Fahrenheit (200 degrees Celsius).

To boil, add a little amount of salt to a big pot of water. After the water comes to a boil, add the lasagna and simmer, turning periodically, for about 8 minutes, or until tender but still firm to the biting. Run off.

In a medium saucepan, melt the butter. Add the cream cheese and whisk until the cheese starts to melt, which should take around 5 minutes. Chop some onions and add some salt and black pepper. Cream cheese and warm milk should be whisked together until creamy. Add 1 1/2 cups of Swiss cheese and mix. After the cheese has melted and the sauce has thickened, about 5 to 10 minutes, bring the sauce to a boil and whisk regularly. Take off the stove.

Pour 3/4 cup of cheese sauce onto the bottom of a baking dish that is 9×9 inches in diameter. Top 1/3 of the lasagna noodles with sauce, then top with 1/2 of the cooked chicken and 1/2 of the ham. Dollop 1 cup of sauce over the ham and chicken. Start with half of the remaining lasagna noodles, then add half of the remaining chicken, half of the remaining ham, and one more cup of cheese sauce. Repeat layering as needed. Lastly, add the remaining lasagna noodles, sauce, half a cup of Swiss cheese, bread crumbs, and Italian spice over the top. Place aluminum foil over the dish.

After approximately 25 minutes of baking in a preheated oven, the casserole should be bubbling. After 10 more minutes of baking without foil, the crumbs should be golden. Allow the dish to rest for 5 to 10 minutes before to consumption.

Enjoy !

Last week, I had the pleasure of making an Orange Dreamsicle Salad, a dessert that turned out to be an instant hit with everyone who tried it. This light, fluffy, and refreshing treat is perfect for summer gatherings, potlucks, or any occasion where you want to impress with minimal effort. The combination of citrusy orange and creamy textures creates a dessert reminiscent of the classic Dreamsicle popsicle, evoking nostalgic summer memories.

The Orange Dreamsicle Salad was a huge success, and it’s easy to see why. The combination of creamy pudding, tangy fruit, and the sweet, fluffy texture of marshmallows created a dessert that was both satisfying and refreshing. It’s not overly sweet, making it a perfect palate cleanser after a hearty meal. Plus, it’s incredibly easy to make, which is always a bonus.

This salad is also highly versatile. You can tweak it to suit your preferences by adding other fruits like strawberries or peaches, or even swapping the vanilla pudding for cheesecake-flavored pudding for a richer taste. The options are endless, allowing you to create your own version of this delightful dessert.

Whether you’re hosting a summer barbecue, attending a potluck, or simply craving a light dessert, the Orange Dreamsicle Salad is a fantastic choice. Its vibrant color and refreshing flavor make it a standout dish that’s sure to impress.

INGREDIENTS:

• 1 package (3.4 ounces) instant vanilla pudding mix
• 1 cup milk
• 1 container (16 ounces) Cool Whip, thawed
• 1 can (20 ounces) crushed pineapple, drained
• 1 can (11 ounces) mandarin oranges, drained
• 1 package (3 ounces) orange gelatin mix
• 1 cup mini marshmallows
• 1 cup shredded sweetened coconut (optional)

INSTRUCTIONS:

1. Prepare the Pudding Base:
   • In a large mixing bowl, combine the instant vanilla pudding mix with 1 cup of milk. Whisk until the mixture is smooth and begins to thicken. Set it aside for a few minutes to allow it to set.
2. Mix the Cool Whip:
   • Gently fold in the Cool Whip into the pudding mixture until well combined. The Cool Whip adds a light, airy texture that makes this salad so dreamy.
3. Add the Fruits:
   • Add the drained crushed pineapple and mandarin oranges to the pudding mixture. Be gentle while mixing to avoid breaking the fruit pieces. The combination of these fruits gives the salad its refreshing citrus flavor.
4. Incorporate the Gelatin Mix:
   • Sprinkle the orange gelatin mix over the fruit and pudding mixture. Stir well to ensure the gelatin is fully integrated. This step adds the signature Dreamsicle flavor to the salad.
5. Fold in the Marshmallows and Coconut:
   • Add the mini marshmallows to the bowl, folding them in gently. If you like a bit of extra texture and sweetness, fold in the shredded sweetened coconut as well. The marshmallows and coconut contribute to the delightful texture of the salad.
6. Chill the Salad:
   • Cover the bowl and refrigerate the salad for at least 2 hours, or until it’s well chilled. This allows the flavors to meld together and the salad to firm up.
7. Serve and Enjoy:
   • Once chilled, give the salad a final gentle stir before serving. You can garnish it with extra mandarin oranges or a sprinkle of coconut for a beautiful presentation. Serve in individual bowls or a large serving dish.

In conclusion, the Orange Dreamsicle Salad is more than just a dessert – it’s a celebration of summer flavors and easy, delicious treats that bring people together. Try making it for your next gathering and watch it disappear in no time. Happy cooking!!

Ingredients

• • 1 cup oatmeal
  • 50 g raisins

• • 50 g walnuts, chopped
  • 50 g dried apricots, chopped
  • 1 banana, mashed

• 1 apple, grated
• 50 g oat flakes

Directions

1. 1. Preheat the Oven: Preheat your oven to 180°C (360°F).

1. 1. Prepare the Ingredients: In a large mixing bowl, combine the oatmeal, raisins, chopped walnuts, chopped dried apricots, mashed banana, grated apple, and oat flakes. Mix well to ensure all ingredients are evenly distributed.
   2. Bake the Mixture: Transfer the mixture to a greased baking dish. Spread it out evenly.
   3. Bake: Place the dish in the preheated oven and bake for 30 minutes or until the top is golden brown and the oatmeal is set.

1. Cool and Serve: Allow the baked oatmeal to cool slightly before serving. Cut into squares and enjoy warm or at room temperature.

Serving Suggestions

• • Serve with a dollop of yogurt and fresh berries for a complete breakfast.
  • Drizzle with honey or maple syrup for added sweetness.

Cooking Tips

• For a richer flavor, toast the walnuts lightly before adding them to the mixture.
• You can substitute the dried fruits with your favorites like cranberries or dates.

Nutritional Benefits

• • Oatmeal: High in fiber, which aids digestion and helps maintain healthy cholesterol levels.

• • Raisins and Dried Apricots: Provide natural sweetness and are rich in vitamins and minerals.
  • Walnuts: A good source of omega-3 fatty acids, which are beneficial for heart health.
  • Banana and Apple: Add natural sweetness and moisture, along with essential vitamins and minerals.

Dietary Information

• This recipe is vegetarian and can be made vegan by ensuring no animal products are used in the baking dish.

Storage Tips

• Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave before serving.

Ingredients:

1. Vegetables:
2. 2.2 lb (1000 g) zucchini, cut into half-moon slices
3. 7 oz (200 g) onion, chopped
4. 1 clove garlic, minced
5. Base:
6. 7 oz (200 g) cream cheese
7. 1.5 tbsp vegetable oil
8. 1 tsp dried parsley
9. 4 cups (1 liter) hot water
10. 1/2 tsp dried basil
11. Salt, to taste
12. Pepper, to taste

Directions:

Prepare the Vegetables:
Chop the onions and garlic. Cut the zucchini into half-moon slices.

Cook the Base:
Heat the vegetable oil in a large saucepan over medium heat. Add the chopped onions and fry for 3-4 minutes until golden brown. Add the minced garlic and cook for another minute, then stir in the dried parsley, dried basil, salt, and pepper.

Simmer the Soup:
Add the cream cheese and zucchini slices to the saucepan. Pour in the hot water and stir well to combine. Bring to a boil, then cover with a lid, lower the heat to minimal, and simmer for 20 minutes.

Blend the Soup:
After simmering, use a blender or mixer to puree the soup until smooth and creamy. Taste and adjust seasoning with salt and pepper as needed.

Serve:
Serve the creamy zucchini soup hot, sprinkled with chopped parsley and basil. Garnish with croutons for added texture and flavor.
Bullet Points:

Serving Suggestions:
Serve with a side of crusty bread or a fresh green salad.
Pair with a grilled cheese sandwich for a comforting meal.
Top with a dollop of sour cream for extra creaminess.
Add a sprinkle of cheese on top before serving for added richness.

Cooking Tips:
You can use any type of squash for this recipe.
For added richness, consider including diced potatoes and cooking them along with the zucchini.
Adjust the spices to your taste preference.
If you prefer a thinner soup, add more hot water until desired consistency is reached.

Nutritional Benefits:
Zucchini: Low in calories and rich in vitamins A and C.
Onion and Garlic: Provide antioxidants and have anti-inflammatory properties.
Cream Cheese: Adds creaminess and is a good source of calcium.

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.

Ingredients:

For the Cake:

• • 3 eggs
  • A pinch of salt

• • 180 grams of sugar (1 cup)
  • 180 grams of butter (10 tablespoons)
  • 200 grams of flour (1 cup + 1/4 cup)

• • 50 grams of cornstarch (3 tablespoons)
  • 10 grams of baking powder (2 teaspoons)
  • Juice of one lemon

For the Lemon Pudding:

• • 1 egg
  • 2 tablespoons of sugar

• • 1 teaspoon of vanilla extract
  • 1 tablespoon of cornstarch
  • Lemon zest (from one lemon)

• • 250 ml of milk (1 cup + 1/4 cup)
  • 40 grams of butter (2 tablespoons)
  • 1 tablespoon of lemon juice

Directions:

1. 1. Prepare the Cake:
      • • Preheat your oven to 180°C (360°F).
        • Grease and flour a 27×18 cm (10×7 inches) baking dish.

       

      • • In a large mixing bowl, beat the eggs with a pinch of salt until frothy.
        • Add the sugar and continue to beat until the mixture is light and fluffy.
        • Melt the butter and let it cool slightly before adding it to the egg mixture. Mix well.

       

      • • Sift together the flour, cornstarch, and baking powder. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
        • Stir in the lemon juice until the batter is smooth and well-blended.
        • Pour the batter into the prepared baking dish and spread it evenly.

       

   2. Prepare the Lemon Pudding:
      • • In a medium saucepan, whisk together the egg, sugar, vanilla extract, cornstarch, and lemon zest until smooth.
        • Gradually add the milk, whisking constantly to prevent lumps.

       

      • Cook the mixture over medium heat, stirring constantly, until it begins to boil and thicken.
      • Once thickened, remove from heat and stir in the butter and lemon juice until fully incorporated.

1. 1. Assemble and Bake:
      • Pour the lemon pudding evenly over the cake batter in the baking dish.
      • Place the dish in the preheated oven and bake for 40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

1. 1. Cool and Serve:
      • Allow the pie to cool in the baking dish for about 10 minutes before slicing.
      • Serve warm or at room temperature. Optionally, dust with powdered sugar or garnish with lemon slices.

Serving Suggestions:

• • Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
  • Garnish with fresh mint leaves or berries for added color and flavor.

Cooking Tips:

• • Make sure to stir the pudding constantly while cooking to avoid lumps and ensure a smooth texture.
  • For a more intense lemon flavor, add a bit more lemon zest to the pudding.

Nutritional Benefits:

• Lemons are a great source of vitamin C and antioxidants.
• The use of cornstarch helps to keep the cake light and fluffy.

 Total Time: 10 minutes (plus freezing time)

 Servings: 6

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Ingredients

2 cups ripe mango pulp (fresh or canned)

1 cup heavy cream (chilled)

1 cup sweetened condensed milk

1 teaspoon vanilla extract (optional)

—

Instructions

1. Prepare the Mango

Peel and dice fresh mangoes, then blend until smooth to make mango pulp.

Strain if needed for a smoother texture.

2. Whip the Cream

In a large mixing bowl, use a hand mixer or whisk to beat the heavy cream until it forms soft peaks.

3. Combine the Ingredients

Gently fold the mango pulp and condensed milk into the whipped cream.

Add vanilla extract for extra flavor, if desired.

4. Freeze the Mixture

Pour the mixture into an airtight container or a loaf pan.

Cover and freeze for at least 6 hours or overnight until firm.

5. Serve

Scoop into bowls, garnish with fresh mango slices or mint leaves, and enjoy!

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Optional Variations

Add a pinch of cardamom or saffron for an Indian twist.

Mix in mango chunks for added texture.