Author: Admin

  • Fresh, Homemade Ciabatta Bread Recipe: Chewy, and Perfectly Irresistible

    Fresh, Homemade Ciabatta Bread Recipe: Chewy, and Perfectly Irresistible

    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

    INSTRUCTIONS:

    Step-by-Step Instructions

    Step 1: Prepare the Dough

    1. In a large mixing bowl, combine the flour, salt, sugar, and instant yeast. Mix well to distribute the dry ingredients evenly.
    2. Gradually add the warm water and olive oil to the dry ingredients, stirring with a wooden spoon or spatula until a sticky dough forms.
      • Tip: The dough should be wet and shaggy—this is what gives ciabatta its airy texture.

    Step 2: Knead and Rest

    1. Transfer the sticky dough to a clean, lightly oiled surface. Knead the dough for about 8-10 minutes, stretching and folding it repeatedly. Alternatively, you can use a stand mixer with a dough hook on medium speed for about 6-8 minutes.
    2. Place the kneaded dough in a lightly oiled bowl and cover it with plastic wrap or a clean kitchen towel. Let it rise in a warm place for 1-2 hours, or until it doubles in size.

    Step 3: Stretch and Fold

    1. Once the dough has risen, lightly flour your work surface. Turn the dough out and gently stretch it into a rectangle. Fold it into thirds, like a letter.
    2. Return the dough to the bowl, cover it, and let it rest for another 30 minutes. Repeat this stretch-and-fold process twice more at 30-minute intervals.

    Step 4: Shape the Loaves

    1. After the final rest, transfer the dough to a floured surface and divide it into 2-3 equal portions. Gently shape each portion into a rustic, oblong loaf. Be careful not to deflate the dough too much.
    2. Place the loaves on a baking sheet lined with parchment paper and dusted with semolina or flour. Cover them with a kitchen towel and let them rise for 45-60 minutes.

    Step 5: Preheat the Oven

    1. Preheat your oven to 450°F (230°C). Place a baking stone or inverted baking sheet inside to heat up. Place a shallow pan of water on the lower rack to create steam, which helps achieve a crispy crust.

    Step 6: Bake the Ciabatta

    1. Carefully slide the risen loaves onto the hot baking stone or baking sheet. Bake for 20-25 minutes, or until the loaves are golden brown with a hollow sound when tapped.
    2. Remove the bread from the oven and let it cool on a wire rack for at least 15 minutes before slicing.

    Tips for Success

    1. High Hydration Dough: Ciabatta dough is very wet and sticky—don’t be tempted to add more flour. The high hydration is key to its airy texture.
    2. Stretch and Fold: This technique strengthens the dough without overworking it, creating the open crumb structure.
    3. Steam in the Oven: Adding steam during baking helps create the rustic, crackly crust ciabatta is known for.
    4. Use a Baking Stone: A hot stone or baking steel helps mimic the conditions of a professional oven, giving the bread an excellent rise and crust.
    5. Patience is Key: The slow fermentation and resting periods develop flavor and texture, so don’t rush the process.

    Why You’ll Love This Recipe

    • Simple Ingredients: With just flour, water, yeast, and a touch of olive oil, this recipe showcases how basic pantry staples can create something magical.
    • Versatile Use: Ciabatta is perfect for sandwiches, dipping in olive oil and balsamic vinegar, or as a base for bruschetta.
    • Rustic Charm: Its irregular shape and artisan look add a homemade touch to your table.

    Serving Suggestions

    Pair this ciabatta bread with a hearty soup like minestrone or creamy tomato bisque. It’s also an excellent base for paninis, avocado toast, or served alongside pasta dishes like spaghetti Bolognese or fettuccine Alfredo.

  • Pumpkin and Banana Jelly Dessert

    Pumpkin and Banana Jelly Dessert

    Pumpkin and Banana Jelly Dessert

    Table of Contents

    Ingredients

    • Pumpkin: 500 g (about 2½ cups), peeled and diced
    • Bananas: 2 medium, mashed
    • Sugar: 120 g (½ cup)
    • Water: ½ cup (optional, for blending)
    • Milk: 600 ml (2½ cups)
    • Agar-Agar: 25 g (about 3 tablespoons)

    Directions

    • Cook the Pumpkin:
      • Peel and dice the pumpkin into small cubes.
      • Place the pumpkin in a pot with a little water and cook over medium heat for 10 minutes, or until soft. Mash the cooked pumpkin or blend it into a smooth puree.
    • Prepare the Banana Mixture:
      • Mash the bananas in a bowl until smooth. Combine them with the pumpkin puree.
    • Cook with Agar-Agar:
      • In a separate pot, combine the milk, sugar, and agar-agar. Stir well to dissolve.
      • Bring the mixture to a gentle boil over medium heat, stirring constantly. Let it simmer for 5 minutes to activate the agar-agar.
    • Combine and Set:
      • Gradually mix the pumpkin-banana puree into the agar-agar milk mixture, ensuring it’s well combined.
      • Pour the mixture into a mold or serving glasses. Let it cool to room temperature before placing it in the refrigerator.
    • Chill and Serve:
      • Allow the jelly to set in the fridge for at least 5 hours. Once set, slice or scoop and serve chilled.

    5 Serving Suggestions

    • Garnish with a dollop of whipped cream and a sprinkle of cinnamon for added flavor.
    • Top with chopped nuts, such as walnuts or pecans, for a crunchy texture.
    • Add fresh fruit slices like berries or kiwi for a colorful presentation.
    • Drizzle with honey or caramel sauce for extra sweetness.
    • Serve with a scoop of vanilla ice cream for a decadent dessert.
    See also  Vanilla Custard Apple Cake

    5 Cooking Tips

    • Use ripe bananas for a naturally sweeter flavor.
    • Stir constantly while cooking with agar-agar to prevent clumping.
    • Blend the pumpkin puree until smooth for the best texture.
    • Adjust the sugar amount based on the sweetness of your pumpkin and bananas.
    • Ensure the agar-agar is fully dissolved and activated by simmering it for at least 5 minutes.

    Nutritional Benefits

    • Pumpkin: Rich in vitamin A, fiber, and antioxidants, supporting eye health and immunity.
    • Bananas: Provide potassium, vitamin C, and natural sweetness.
    • Agar-Agar: A plant-based gelatin alternative, high in fiber and low in calories.

    Dietary Information

    • Vegetarian: Yes
    • Vegan: Substitute milk with plant-based milk.
    • Gluten-Free: Yes
    • Dairy-Free: Use a non-dairy milk alternative like almond or oat milk.

    Nutritional Facts (Per Serving)

    • Calories: 150 kcal
    • Protein: 3g
    • Fat: 2g
    • Carbohydrates: 32g
    • Fiber: 2g
    • Sugar: 18g

    Storage

    • Refrigeration: Store in an airtight container in the fridge for up to 3 days.
    • Freezing: Not recommended as the texture may change upon thawing.
  • Cream-Filled Apple Cake Recipe

    Cream-Filled Apple Cake Recipe

    Cream-Filled Apple Cake Recipe

    Table of Contents

    Ingredients

    Cream Filling
    2 egg yolks
    1/4 cup sugar (60 g)
    1 teaspoon vanilla essence (optional)
    1 cup milk (240 ml / 8 fl oz)
    1 tablespoon cornstarch (15 g)
    Cake Batter
    2 egg whites (saved from the cream filling)
    2 eggs
    A pinch of salt
    1/2 cup milk (120 ml / 4 fl oz)
    Grated peel of 1 lemon
    Juice of half a lemon
    2 cups flour (260 g)
    1 teaspoon baking powder
    3 apples
    Decoration
    1 teaspoon powdered sugar (optional)

    Directions

    Cream Filling
    Prepare the Cream:

    In a saucepan, whisk together the egg yolks and 1/4 cup sugar until well combined.
    Add the vanilla essence, milk, and cornstarch, and stir until smooth.
    Cook over medium heat, stirring constantly, until the mixture thickens.
    Cover the cream with plastic wrap, ensuring the wrap touches the surface to prevent a skin from forming. Set aside to cool to room temperature.

    Cake Batter
    Prepare the Egg Whites:

    In a large mixing bowl, beat the 2 egg whites until stiff peaks form. Set aside.

    Combine Wet Ingredients:

    In another bowl, beat the 2 whole eggs with a pinch of salt.
    Add 1/2 cup milk, grated lemon peel, and lemon juice. Mix well.

    Combine Dry Ingredients:

    In a separate bowl, sift together the flour and baking powder.

    Prepare the Apples:

    Peel, core, and chop the apples into small pieces.

    See also  Million Dollar Spaghetti Casserole

    Combine Ingredients:

    Gradually add the dry ingredients to the wet mixture, stirring until just combined.
    Gently fold in the beaten egg whites.
    Fold in the chopped apples.

    Prepare the Baking Pan:

    Preheat the oven to 180°C (356°F).
    Grease and line a 25 cm tall baking mold with moistened baking paper to help it adapt better to the mold.

    Assemble the Cake:

    Pour half of the cake batter into the prepared pan.
    Add the cooled cream in a spiral shape over the batter.
    Pour the remaining batter on top of the cream.

    Bake the Cake:

    Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

    Decoration

    Decorate the Cake:

    Allow the cake to cool completely.
    Dust with powdered sugar for a vintage texture (optional).

    Serving Suggestions

    Serve the cake warm or at room temperature.
    Enjoy with a cup of tea or coffee for a delightful treat.

  • 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

     

  • Protein Bars: A Tastier and Healthier Snickers Alternative in Just 5 Minutes

    Protein Bars: A Tastier and Healthier Snickers Alternative in Just 5 Minutes

    Protein Bars: A Tastier and Healthier Snickers Alternative in Just 5 Minutes
    Table of Contents
    In today’s fast-paced world, finding a nutritious yet delicious snack can be quite a challenge. Most of the readily available options are loaded with sugar and unhealthy additives. However, there’s a fantastic alternative that you can make at home in just five minutes – protein bars! These bars not only satisfy your sweet cravings but also provide a healthy dose of protein without the guilt. In this article, we’ll show you how to create your own protein bars that are not only tastier than Snickers but also free from sugar and baking. Let’s dive into the details.

    Ingredients You’ll Need:
    For the Base:

    8.8 ounces (250 grams) of peanut butter
    3.5-5.3 ounces (100-150 grams) of coconut flour (depending on the desired consistency)
    1.8 ounces (50 grams) of sweetener (choose from honey, maple syrup, or stevia)
    For the Glazing:

    1.8 ounces (50 grams) of cocoa powder
    Coconut milk and sweetener to taste
    The Simple Preparation Process:
    Mixing the Dough
    Start by taking a bowl and adding 250 grams of peanut paste (butter) into it. You can easily make peanut paste at home if you prefer the homemade touch.
    Gradually add 100 grams of coconut flour into the bowl and mix it with the peanut paste. Depending on the desired consistency of your mixture, you can add the remaining 50 grams of coconut flour if necessary.
    Now, it’s time to sweeten the mixture. You have options here – you can use honey, stevia, or maple syrup as a natural sweetener. Add it to the bowl and mix everything thoroughly. The mixture should be thick but still easy to pour into a mold.
    See also Puff Pastry with Homemade Custard and Chocolate Drizzle

    Molding and Chilling
    Take a mold with a flexible rim; it should be smaller in size since this recipe makes a smaller batch. If you desire more, simply double the ingredients.
    Pour the prepared mixture into the mold and use a spatula to pat it down and level it nicely.
    Cover the mold with cling film and place it in the refrigerator for 2-3 hours to let it cool.
    Preparing the Glaze
    While your protein bar mixture is cooling in the fridge, you can prepare the glaze. Take 50 grams of cocoa and gradually add a little coconut milk until it forms a runny glaze.
    Adjust the sweetness of the glaze to your liking by adding sweetener. Mix it well.
    The Final Touch
    Once the protein bar mixture has cooled, remove it from the refrigerator.
    Pour the prepared glaze evenly over the top of the mixture.
    Cut the bars into cubes, and they are ready to be served immediately.
    These homemade protein bars not only taste amazing but also provide you with a nutritious snack option. Some even say they are tastier than Snickers! Plus, they are sugar-free and require no baking. What more could you ask for?

    Conclusion
    In a world filled with unhealthy snacking options, making your own protein bars is a game-changer. They are easy to prepare, healthier than traditional candy bars, and customizable to your taste preferences. Next time you’re craving a sweet treat, whip up a batch of these protein bars and enjoy guilt-free snacking.

  • Fresh and Fruity Jelly Cake Recipe

    Fresh and Fruity Jelly Cake Recipe

    Fresh and Fruity Jelly Cake Recipe

    Table of Contents

    Ingredients

    For the Fruit Jelly Layer:

      • Water: 3 cups
      • Sugar: 1 cup
      • Agar Agar: 20g
      • Fruits or Berries: 1-2 pieces of different kinds, peeled and cut into slices or cubes

    For the Strawberry Jelly Layer:

      • Water: 1/2 cup
      • Strawberry Purée: 1 cup (made by blending fresh or frozen strawberries)
    • Sugar: 1.5 tablespoons
    • Agar Agar: 10g

    Directions

    Step 1: Prepare the Fruit Jelly Layer

      1. Mix the Ingredients: In a large saucepan, combine 3 cups of water, 1 cup of sugar, and 20g of agar agar. Stir the mixture well and let it sit for 15-20 minutes. This allows the agar agar to fully absorb the liquid, ensuring a smooth and even jelly texture.
      2. Prepare the Fruits: While the agar agar mixture is resting, peel and cut your chosen fruits and berries into bite-sized pieces. Do you like experimenting with different fruits? Feel free to mix and match to your taste! Some great options include kiwi, mango, blueberries, raspberries, and pineapple.
      3. Bring the Syrup to a Boil: After the agar agar has soaked, bring the mixture to a boil over medium heat, stirring constantly to dissolve the sugar and agar agar completely.
    1. Assemble the Cake: Pour a thin layer of the hot syrup into the bottom of your mold or cake pan. Then, arrange the fruit pieces in a pattern of your choice. This will be the top of your jelly cake, so take your time to create a design that looks beautiful! Gradually add the remaining fruit and pour the rest of the syrup over the top to cover the fruit completely.
    2. Chill the Jelly: Place the mold in a cool place, such as the refrigerator, for about 10 minutes to allow the jelly to set.
    See also  Save money at the pharmacy by just putting it on your feet

    Step 2: Prepare the Strawberry Jelly Layer

      1. Make the Strawberry Smoothie: In a separate saucepan, combine 1/2 cup of water, 1 cup of strawberry purée, 1.5 tablespoons of sugar, and 10g of agar agar. Mix the ingredients well.
      2. Boil the Mixture: Bring the strawberry mixture to a boil over medium heat, stirring constantly until the sugar and agar agar are completely dissolved.
      3. Add the Strawberry Layer: Once the fruit jelly layer has set, pour the strawberry jelly over it. This adds a vibrant, sweet layer to your cake that complements the fruit beautifully.
    1. Chill Again: Place the mold back in the refrigerator for another 10-15 minutes, or until the strawberry layer has fully set.

    Step 3: Serve the Jelly Cake

      1. Unmold the Jelly Cake: Once the jelly is fully set, gently turn it out onto a serving plate. The fruit layer will be on top, showcasing your beautiful arrangement of fruits.
    1. Enjoy: Mmm… how fresh and delicious! Serve your jelly cake chilled, and enjoy the refreshing combination of fruity flavors and smooth jelly texture.

    Tips

      • Agar Agar Setting: Make sure to bring the agar agar mixture to a full boil, as this activates the setting properties. If the jelly doesn’t set properly, it may be because the mixture didn’t reach a high enough temperature.
      • Fruit Choices: Avoid using fruits like pineapple, kiwi, or papaya in raw form, as they contain enzymes that can prevent the agar agar from setting. If you wish to use these fruits, cook them briefly to deactivate the enzymes before adding them to the jelly.
    • Storage: This jelly cake can be stored in the refrigerator for up to 3 days. Cover it with plastic wrap to prevent it from drying out.
    • Serving Suggestions: This jelly cake is perfect for a light dessert after a heavy meal, or as a refreshing treat on a hot day. It pairs wonderfully with a dollop of whipped cream or a drizzle of honey.
    See also  Sugarless & Gluten-Free Apple Oatmeal Bake

    Nutrition Facts (Per Serving)

      • Calories: 150 kcal
      • Carbohydrates: 35g
      • Protein: 1g
      • Fat: 0.5g
    • Sodium: 10mg
    • Fiber: 2g
    • Sugar: 30g
  • These Mini Chicken Pot Pie Muffins are the perfect comfort food for a cozy night in! Enjoy the taste of home in each savory bite.

    These Mini Chicken Pot Pie Muffins are the perfect comfort food for a cozy night in! Enjoy the taste of home in each savory bite.

    Ingredients:
    For the Filling:
    2 tablespoons olive oil
    1 small onion, diced
    2 carrots, peeled and diced
    2 celery stalks, diced
    1/2 cup frozen peas
    1/2 cup frozen corn
    2 cups cooked chicken, shredded
    1/4 cup all-purpose flour
    2 cups chicken broth
    1 teaspoon fresh thyme leaves
    Salt and pepper to taste
    For the Crust:
    2 sheets puff pastry, thawed
    1 egg, beaten for egg wash
    Directions:
    Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
    In a large pan, heat olive oil over medium heat. Sauté onions, carrots, and celery until softened. Add peas, corn, and chicken. Sprinkle flour over the mixture and stir until coated.
    Pour in chicken broth and bring to a simmer. Cook until the sauce thickens. Stir in thyme, salt, and pepper. Remove from heat.
    Cut puff pastry into squares large enough to fit into the muffin cups. Press pastry squares into the tin, leaving an overhang.
    Spoon filling into each pastry cup. Fold overhanging pastry over the filling, and brush with egg wash.
    Bake for 25-30 minutes, or until pastry is golden brown. Let cool for 5 minutes before serving.
    Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes | Kcal: 280 kcal per muffin | Servings: 12 muffins
  • Carrot Walnut Cake

    Carrot Walnut Cake

    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 !

  • CHICKEN CORDON BLEU LASAGNA

    CHICKEN CORDON BLEU LASAGNA

    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 !

  • Orange Dreamsicle Salad: A Refreshing Summer Delight

    Orange Dreamsicle Salad: A Refreshing Summer Delight

    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!!

  • Baked Oatmeal Delight

    Baked Oatmeal Delight

    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. Preheat the Oven: Preheat your oven to 180°C (360°F).
      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.
  • Creamy Zucchini Soups

    Creamy Zucchini Soups

    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.

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

    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.
  • Lemon Pudding Pie

    Lemon Pudding Pie

    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. 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. 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. 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.
  • Mango Ice Cream Recipe

    Mango Ice Cream Recipe

    1f552 Total Time: 10 minutes (plus freezing time)

    1f374 Servings: 6



    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!



    Optional Variations

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

    Mix in mango chunks for added texture.