PST-Algerie

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  • The Ultimate Guide to Cooking a Perfect Pot Roast with Potatoes and Carrots

    The Ultimate Guide to Cooking a Perfect Pot Roast with Potatoes and Carrots

    The Ultimate Guide to Cooking a Perfect Pot Roast with Potatoes and Carrots

    Step-by-Step Recipe Guide

    Ingredients:

    • 3-4 lbs chuck roast
    • 1 lb Yukon Gold potatoes, cut into chunks
    • 4 large carrots, peeled and sliced
    • 1 large onion, chopped
    • 4 cloves garlic, minced
    • 2 cups beef broth
    • 1 cup red wine (optional)
    • 2 tbsp olive oil
    • Salt and pepper to taste
    • Fresh thyme and rosemary sprigs
    • 2 bay leaves

    Instructions:

    Set the oven temperature to 300°F (150°C). Put the slow cooker on low if you’re using one. Sear the meat. In a large heavy-bottomed pot, heat the olive oil over medium-high heat. Brown the chuck roast by searing it on all sides. Take out and put aside.

    sauté the Garlic and Onions:

    Put the chopped onions in the same saucepan and sauté them until they are tender. Cook for one more minute after adding the garlic.

    Deglaze the pot:

    Scrape up any browned bits from the bottom of the pot and pour in the red wine. To gradually decrease, let it simmer for a few minutes.

    Add Meat and Vegetables:

    Put the carrots and potatoes in the slow cooker or saucepan. Top with the seared meat.

    Add Broth and Herbs: Pour in the beef broth, ensuring the liquid covers about half of the meat. Add thyme, rosemary, and bay leaves.

    Cook Low and Slow: If using an oven, cover the pot with a lid and cook for 3-4 hours. For a slow cooker, cook on low for 8 hours or until the meat is tender and pulls apart easily.

    Serve: Remove the bay leaves and herb sprigs. Slice the meat and serve with the vegetables and a generous ladle of the cooking liquid.

  • Carrot cake: No flour, no sugar and no oats! Low in carbohydrates

    Carrot cake: No flour, no sugar and no oats! Low in carbohydrates

    Carrot cake: No flour, no sugar and no oats! Low in carbohydrates

     

    How to Make Carrot cake

    A versatile, easy-to-make cake perfect for any occasion: flourless, mildly sweet, and incredibly soft in texture. See below the list of all ingredients and required quantities. And then, a very complete preparation method with details of the recipe.

     

    Recipe Ingredients:

    • 7 ounces of carrots – (200g)
    • 7 ounces ground almonds – (200g)
    • 2 eggs
    • 2 tablespoons date syrup
    • 1 teaspoon baking powder

    For the cream:

    • 5 ounces cottage cheese – (150g)
    • 2 tablespoons softened butter – (25g)
    • 1 teaspoon maple or agave syrup
    • Dark or bittersweet chocolate for grating

    Directions:

    Wash, peel, and cut the carrots first. Next, put the carrots in a blender and process until a uniformly smooth purée is achieved. The egg whites and yolks should now be separated. Next, whisk the almond syrup and yolks together in a mixer until the mixture is homogenous and thick. Then, to mix everything together, add the carrot purée, baking powder, and powdered almonds. Next, gently fold the egg whites into the batter after beating them until they form stiff peaks with a pinch of salt. Then, pour the batter into a lightly oiled pan that has been lined with parchment paper. Finally, use a toothpick to verify for doneness after baking for 40 to 45 minutes at 320°F (160°C) in a preheated oven.

    For the cream:

    Start by mashing the cottage cheese with the butter and mix with the agave syrup.

    Finish by spreading the cream over the baked cake, and if desired, top with dark chocolate shavings.

    Enjoy!

  • Classic Delight: Pineapple Upside-Down Cake Recipe

    Classic Delight: Pineapple Upside-Down Cake Recipe

    Classic Delight: Pineapple Upside-Down Cake Recipe

    For the topping:

    • 1/4 cup unsalted butter
    • 1/2 cup packed brown sugar
    • 1 can (20 oz) pineapple slices in juice, drained (reserve juice)
    • Maraschino cherries, drained

    For the cake batter:

    • 1 1/2 cups all-purpose flour
    • 1 1/2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 1/2 cup unsalted butter, softened
    • 3/4 cup granulated sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1/2 cup pineapple juice (reserved from the canned pineapple)
    • 1/4 cup milk

    Method:

    Get the topping ready. Set the oven temperature to 175°C (350°F). Spread 1/4 cup of melted unsalted butter equally on the bottom of a 9-inch circular cake pan. Evenly distribute the brown sugar on top of the cake pan’s melted butter. Arrange the Pineapple and Cherries: Tightly fit the pineapple slices onto the pan and arrange them in a single layer over the brown sugar. Put a maraschino cherry in the middle of each slice of pineapple and in the spaces between them. Put asideTo prepare the cake batter, combine the baking powder, salt, and all-purpose flour in a medium-sized basin. Put aside.

    Prepare the cake batter:

    Mix the baking powder, salt, and all-purpose flour in a medium-sized bowl. Put aside. Cream 3/4 cup of granulated sugar and 1/2 cup of softened unsalted butter in a large bowl until light and fluffy. Add the vanilla essence and beat in the eggs one at a time.

    Mix the dry and wet ingredients together:

    Add the flour mixture to the butter mixture gradually, adding milk and pineapple juice in turn. Don’t overmix; just blend the ingredients.

    Put the Cake Together:

    Evenly cover the pineapple chunks and cherries in the cake pan with the batter.

    Using a spatula, gently spread the batter over the fruit until it covers it evenly. A toothpick placed into the center of the cake should come out clean after 40 to 45 minutes of baking in a preheated oven. After taking it out of the oven, allow it to cool in the pan for ten to fifteen minutes on a wire rack.

    Invert and serve:

    Gently remove the cake from the pan by round its edges with a knife. Place a serving plate over the cake pan, upside down. Carefully flip the cake onto the serving platter while using oven mitts. Remove the cake pan slowly so that the lovely pineapple topping can be seen.

    Serve and Enjoy:

    Serve the Pineapple Upside-Down Cake warm or at room temperature.

    Optionally, garnish with additional maraschino cherries or whipped cream before serving.

  • An organized chaos

    An organized chaos

    An organized chaos

    For the Broth:

    • 2 ½ lbs bone-in short ribs trimmed (see note 1)
    • 2 ½ lbs bone-in chicken thighs trimmed
    • Salt and freshly ground black pepper
    • 1 tbsp olive oil
    • 2 onions coarsely chopped
    • 2 celery ribs coarsely chopped
    • 8 cups chicken broth see note 2
    • 2 bay leaves

    For the Stew:

    • 4 cups shredded cabbage from 1 small head
    • 28 oz diced tomatoes undrained
    • 8 oz rutabaga peeled and cut into ½-inch pieces (1-2 small, see note 3)
    • 1 lb russet potatoes peeled and cut into ½-inch pieces (1 large)
    • 3 large carrots peeled and sliced ¼-inch thick
    • 1 cup frozen peas
    • Lemon juice for serving (optional, see note 4)

     

    1.

    To make the broth, get the meat ready. Using paper towels, pat dry the chicken and short ribs. Add salt and pepper on both sides. Brown the meat. In a large stockpot or Dutch oven, add at least 5 ½ quarts of olive oil and heat it over medium-high heat until it shimmers. After ten minutes or so, add the short ribs and brown them on all sides.

    2.

    Take out and put aside. After ten minutes or so, add the chicken and brown it on both sides. Take out and put aside. Throw away the chicken skin once it’s cooled.

    Aromatics for Cooking:

    Heat the rendered fat in the same pot over medium-high heat. Cook the celery and onions for 3 to 5 minutes, or until they are tender.

    Create the Broth:

    Add the chicken broth and bay leaves, stirring to scrape up any bits of browned food from the pot’s bottom. Put the chicken and short ribs back in the pot. Reduce heat to low after bringing to a boil. Cover and boil for 25 to 30 minutes, or until the chicken reaches 175°F. Shred the chicken after removing it and allowing it to cool. After discarding the bones, shred the meat into small pieces and store it in the refrigerator.

    Tenderize Beef:

    For 75 to 90 minutes, or until the beef is soft, keep the stock boiling with the short ribs. Let cool after removing the short ribs. Throw away the connective tissue, fat, and bones. Strain the Broth: Remove the particles from the broth by straining it through a fine-mesh strainer. After five minutes of settling, skim off the fat (anticipate one to two cups; see note).

    To Prepare the Stew:

    Simmer the veggies: To the broth, add the rutabaga, potatoes, carrots, chopped tomatoes with juice, cabbage, and shredded beef. After lowering the heat to medium, simmer the vegetables for 30 to 35 minutes, or until they are soft.

    Complete Stew:

    Add frozen peas and chicken shreds and stir. Cook until well heated. Adjust the amount of salt and pepper to taste, starting with 1 tsp each. To serve, ladle the stew into dishes and, if preferred, garnish with fresh lemon wedges. Have fun!

  • Mexican Lasagna

    Mexican Lasagna

    Mexican Lasagna

    Mexican Lasagna is a delightful fusion of Italian and Mexican cuisines, combining the layered concept of traditional lasagna with bold Mexican flavors. This dish starts with a base layer of soft flour tortillas, chosen for their pliability and ability to absorb flavors. These tortillas replace the typical lasagna noodles and are a nod to the Mexican culinary tradition.

    Ingredients:

    • 1 pound lean ground beef
    • 1 tablespoon olive oil
    • 1/2 small yellow onion, grated or finely chopped
    • 2 teaspoon smoked paprika
    • 1 teaspoon cumin
    • 1 tablespoon New Mexico chile powder
    • 1 teaspoon kosher salt
    • 1/2 teaspoon black pepper
    • 1 (14.5 oz) can fire roasted diced tomatoes
    • 1 (15 oz) can black beans, rinsed and drained
    • 1 1/2 cups frozen sweet corn
    • 1 (4 oz) can fire roasted diced green chiles
    • 1 (10 oz) can enchilada sauce (or our homemade enchilada sauce)
    • 12 8” large flour tortillas
    • 8 ounces Pepperjack cheese, shredded
    • 4 ounces Colby Jack cheese, shredded
    • 6 oz can sliced olives, drained
    • 2 scallions, finely chopped
    • 2 tablespoons chopped cilantro

    Preparation:

    1.

    Preheat the oven to 425°F. Pour olive oil into a large skillet over medium-high heat. Add the beef, onion, paprika, cumin, chili powder, salt, and pepper. Brown the beef for 5 to 7 minutes. Add the tomatoes, beans, and corn. Stir to mix.

    2.

    Let the mixture cook while you prepare the baking pan. Spread about one-third of the enchilada sauce on the bottom of a 9 x 13 baking pan. Lay about four tortillas on the bottom of the pan, slightly overlapped. Spoon half of the beef mixture on top of the tortillas, spreading evenly. Place the tortillas on top of the beef mixture. Spread about one-third of the enchilada sauce over the tortillas.

    3.

    Top with half of each of the cheeses. Scatter the green chiles over the cheese. Add the remaining beef mixture. Spread evenly. Layer tortillas on top of beef mixture.

    3.

    Over the tortillas, spoon the leftover enchilada sauce. On top of the tortillas, scatter the leftover cheese. Garnish top with olives and onions. Bake for ten to fifteen minutes, or until the lasagna is thoroughly warmed and the cheese has melted. Take out of the oven and garnish with cilantro.

    Serve and enjoy!

  • Apple and Raspberry Jam Cake

    Apple and Raspberry Jam Cake

    Apple and Raspberry Jam Cake

    Table of Contents

    Ingredients:

      • Apples: 3 medium-sized, peeled and grated
      • Sugar (for apples): 2 tbsp (30 g)
      • Lemon juice: from 1 lemon (about 2 tbsp)
      • Eggs: 2 large
      • Sugar (for batter): ½ cup (100 g)
      • Vanilla sugar: 1 tbsp (8 g)
      • Butter: ½ cup (120 ml), melted
      • Sour cream: ½ cup (120 g)
      • Flour: 1¾ cups (220 g)
      • Baking powder: 2 tsp (12 g)
      • Raspberry jam: 3 tbsp (50 g)

    Directions:

      • Prepare the Apples:
        Peel and grate the apples. In a pan, combine with 2 tbsp sugar and lemon juice. Cook over medium heat until softened, then set aside to cool.
      • Mix the Batter:
        In a bowl, whisk the eggs, ½ cup sugar, and vanilla sugar until light and frothy. Add the melted butter and sour cream, and mix thoroughly.
      • Combine Dry Ingredients:
        Sift the flour and mix with the baking powder. Gradually fold the dry mixture into the wet ingredients until combined.
    • Layer the Cake:
      Preheat the oven to 350°F (180°C). Pour half of the batter into a greased baking dish, spread the cooled apple mixture on top, dot with raspberry jam, and pour the remaining batter over it.
    • Bake:
      Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let the cake cool before serving.

    Serving Suggestions:

      • Serve the cake warm or at room temperature.
    • Pair with whipped cream, vanilla ice cream, or a drizzle of honey.
    See also  White Chicken Chili

    Cooking Tips:

      • Ensure the apples are fully cooled before layering them into the batter to prevent the cake from becoming soggy.
      • Use a mixture of tart and sweet apples for more complex flavors.

    Nutritional Benefits:

    • Apples provide dietary fiber and vitamin C, while raspberry jam adds a sweet antioxidant-rich touch. Sour cream gives the cake a creamy texture without making it too heavy.

    Dietary Information:

      • Vegetarian
      • Can be made gluten-free by using gluten-free flour.

    Nutritional Facts (per serving, based on 8 servings):

      • Calories: 220
      • Fat: 10 g
      • Carbohydrates: 30 g
    • Protein: 4 g
  • Slimming Oatmeal Banana Apple Bars

    Slimming Oatmeal Banana Apple Bars

    Slimming Oatmeal Banana Apple Bars

    Table of Contents

    Ingredients:

    For the Slimming Bars:

      • 1 cup of oatmeal
      • 2 apples, peeled, cored, and chopped
      • 100 ml of water
      • 2 tablespoons of flax seeds
      • 2 eggs, beaten
      • 1 tablespoon of vanilla sugar
      • 1 banana, mashed
      • 80 grams of raisins
      • 2 tablespoons of cocoa powder
    • 80 grams of peanuts
    • Oil (for greasing)

    Directions:

      1. Prepare the Ingredients:
          • Measure out 1 cup of oatmeal.
          • Add 2 tablespoons of cocoa powder.
          • Peel, core, and chop 2 apples.

         

          • Measure 100 ml of water.
          • Add 2 tablespoons of flax seeds.
          • Beat 2 eggs.

         

          • Add 1 tablespoon of vanilla sugar.
          • Mash 1 banana.
          • Measure 80 grams of raisins and 80 grams of peanuts.

         

      2. Mix the Ingredients:
        • In a bowl, combine the oatmeal, cocoa powder, apples, water, flax seeds, eggs, vanilla sugar, banana, raisins, and peanuts. Mix well until everything is evenly distributed.
    1. Prepare the Baking Dish:
      • Grease a baking dish with oil to prevent sticking.
    2. Bake:
        • Pour the mixture into the prepared baking dish.

       

      • Bake in a preheated oven at 190°C (374°F) for 30 minutes.
    3. Finish:
        • Once baked, remove from the oven and let it cool before cutting into bars.

       

    Serving Suggestions:

      • Enjoy these bars as a quick snack, a light breakfast, or a satisfying dessert.
    • Pair with a cup of tea or coffee for a wholesome treat.

    Cooking Tips:

      • Make sure to mash the banana well to incorporate its natural sweetness throughout the mixture.
    • Adjust the amount of cocoa powder based on your preference for a richer or lighter chocolate flavor.

    Nutritional Benefits:

      • Oatmeal: High in fiber, which helps keep you full longer.
      • Flax Seeds: Rich in omega-3 fatty acids and fiber.
      • Bananas: Provide natural sweetness and potassium.
      • Peanuts: Offer protein and a satisfying crunch.

    Dietary Information:

      • Vegetarian: Suitable for a vegetarian diet.
      • Gluten-Free: Ensure that the oatmeal used is certified gluten-free.

    Storage Tips:

    • Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 1 week.
    • Freeze: Wrap tightly in plastic wrap or aluminum foil and freeze for up to 2 months. Thaw before serving.
  • Savory Lentil Bread with Feta and Herbs

    Savory Lentil Bread with Feta and Herbs

    Savory Lentil Bread with Feta and Herbs

    Table of Contents

    Ingredients:

    For the Bread:

      • Red Lentils – 2 cups (360 g)
        The base of the bread, providing protein and fiber.
      • Eggs – 3 large
        Helps bind the ingredients together and adds richness.
      • Olive Oil – 50 g (1/4 cup)
        Adds moisture and a subtle flavor.
      • Yogurt – 1 glass (200 g)
        Makes the bread soft and adds a slight tang.
      • Feta Cheese – 125 g (1/2 cup)
        Adds creaminess and a salty, tangy flavor.
      • Baking Powder – 10 g (2 tsp)
        Helps the bread rise.
      • Baking Soda – 5 g (1 tsp)
        Works with yogurt to create a light texture.
      • Black Cumin Seeds – 1 tbsp
        Adds an aromatic and slightly nutty flavor.
      • Salt – 1 tsp
        Enhances the overall flavor.
      • Parsley – 1 tbsp (fresh or dried)
        Adds a fresh, herby note.
      • Chili Flakes – 1 tsp
        Provides a gentle heat and depth of flavor.

    For Decoration:

    • Sesame Seeds + Black Cumin Seeds – as needed
      For a decorative and flavorful topping.

    Steps to Make:

    Step 1: Prepare the Lentils

      1. Rinse the red lentils thoroughly under cold water until the water runs clear.
      2. Soak the lentils in water for 2-3 hours or until they double in size. Drain well.
    1. Blend the soaked lentils in a food processor or blender until smooth. Set aside.
    See also  Grandma’s Secret: A Centennial Stuffed Roll Recipe

    Step 2: Mix the Wet Ingredients

      1. In a large mixing bowl, whisk together the eggs, olive oil, and yogurt until well combined.
      2. Crumble the feta cheese into the mixture and stir gently.

    Step 3: Combine Dry Ingredients

    1. In another bowl, combine the blended lentils, baking powder, baking soda, salt, black cumin seeds, parsley, and chili flakes.
    2. Gradually fold the dry ingredients into the wet mixture, ensuring everything is evenly incorporated.

    Step 4: Prepare the Baking Pan

      1. Preheat your oven to 180°C (350°F).
    1. Line a loaf pan or a baking dish with parchment paper or grease it with olive oil.
    2. Pour the lentil bread batter into the prepared pan and smooth the top with a spatula.

    Step 5: Add Toppings

      1. Sprinkle sesame seeds and black cumin seeds generously over the top of the batter for decoration and extra flavor.

    Step 6: Bake the Bread

    1. Bake in the preheated oven for 40-45 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
    2. Remove from the oven and let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

    Nutrition Facts (Per Slice):

      • Calories: ~150 kcal
      • Protein: 8 g
      • Carbohydrates: 12 g
      • Fat: 7 g
    • Fiber: 4 g
    • Sodium: 280 mg
  • Oatmeal, Apple, and Chocolate Chip Mug Bake

    Oatmeal, Apple, and Chocolate Chip Mug Bake

    Oatmeal, Apple, and Chocolate Chip Mug Bake

    Table of Contents

    Ingredients (per mug)

    • 1/4 cup (25 g) oatmeal
      • 1/4 teaspoon baking powder
      • 1/8 teaspoon ground cinnamon
      • A pinch of salt
      • 2 tablespoons dried cranberries
      • 2 tablespoons raisins (rinsed in hot water)
      • 1 egg
      • 2 tablespoons Greek yogurt
      • 1 tablespoon vegetable oil
      • 1/2 apple (grated)
    • 2 tablespoons sugar-free chocolate chips

    Directions

    1. In a microwave-safe mug, combine the oatmeal, baking powder, cinnamon, and a pinch of salt.
    2. Stir in the cranberries and raisins.
      1. Add the egg, Greek yogurt, and vegetable oil; mix until combined.
      2. Fold in the grated apple and chocolate chips.
      3. Microwave on high for 2-3 minutes, or until the mixture is fully cooked and firm.
    3. Let cool slightly before enjoying.

    Serving Suggestions

    • Serve with fresh fruit on the side for a more balanced meal.
    • Enjoy as an afternoon snack with a cup of tea or coffee.

    Cooking Tips

    • Microwave cooking times may vary. Start with 2 minutes and add more time in 15-second intervals if needed.
      • For added texture, throw in a handful of chopped nuts like walnuts or pecans.
      • If you prefer a sweeter taste, use regular chocolate chips or dark chocolate chunks.
      • Use a larger mug if you want to avoid overflow during cooking.

    Nutritional Benefits

    • Oatmeal provides fiber, helping with digestion and keeping you fuller for longer.
    • Apples are a source of vitamins, especially vitamin C, and natural sweetness.
    • Greek yogurt adds protein and probiotics, making this a more balanced meal.
    • Dried fruits add antioxidants and natural sugars, perfect for a guilt-free treat.
    See also  Holiday’s Best Broccoli Delight!

    Dietary Information

    • Can be made gluten-free by using gluten-free oats
    • Dairy-free option: Use a plant-based yogurt like almond or coconut yogurt.

    Nutritional Facts (per mug, approx.)

    • Calories: 210
      • Carbohydrates: 30 g
      • Protein: 5 g
      • Fat: 9 g
    • Fiber: 3 g
    • Sugars: 11 g

    Storage

    • This mug bake is best enjoyed fresh, but leftovers can be stored in the fridge for up to 1 day and reheated in the microwave.
    • Not ideal for freezing due to the egg-based structure.
  • The Easiest Apple Pie in 10 Minutes with Just 3 Apples!

    The Easiest Apple Pie in 10 Minutes with Just 3 Apples!

    The Easiest Apple Pie in 10 Minutes with Just 3 Apples!

    Table of Contents

    Imagine indulging in a warm slice of apple pie, with tender apples nestled in a buttery crust, all ready to tantalize your taste buds. Now imagine being able to make that pie in just 10 minutes! Yes, you read that right. This recipe is not only quick and easy but also delivers all the deliciousness you expect from a classic apple pie.

    Ingredients

    • 3 eggs
    • 75 to 100 grams of sugar (according to your taste)
    • Vanilla sugar
    • 10 grams of baking powder
    • 150 grams of plain flour
    • 100 grams of melted butter
    • 3 apples
    • 1 to 4 tablespoons of sugar to sprinkle on the apples (to taste)
    Method of Preparation
    1. Beat eggs with sugar until foamy.
    2. Add the flour that you previously mixed with the baking powder.
    3. Add the melted butter to the mixture.
    4. Peel the apples and cut them into small pieces.
    5. Prepare a cake pan, put baking paper in it and grease it with butter.
    6. Place the sliced apples on the bottom of the mold and sprinkle them with sugar.
    7. Pour the prepared batter over the apples.
    8. Tap the mold several times on the table to spread the dough evenly.
    9. Bake in the oven at 180°C for approximately 30 to 45 minutes.
    10. After baking, turn the cake over and sprinkle with sugar.
    Baking the Pie

    Once your pie is in the oven, you’ll be greeted with the tantalizing aroma of baked apples and spices wafting through your kitchen. Keep an eye on the pie as it bakes, and when it’s golden brown and bubbling, you’ll know it’s ready to be enjoyed.

    See also  Mega Delicious Baked Eggplant Recipe
    Serving Suggestions

    Serve your freshly baked apple pie warm, with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate indulgence. You can also drizzle some caramel sauce over the top for an extra touch of sweetness.

    Tips for Success
    • Choose firm apples: Opt for apples that are firm and slightly tart, such as Granny Smith or Honeycrisp, for the best results.
    • Don’t overmix the batter: Mix the batter until just combined to ensure a tender, flaky crust.
    • Adjust sugar to taste: Feel free to adjust the amount of sugar according to your preference for sweetness.
    • Slice apples evenly: To ensure even baking, try to slice the apples into uniform pieces.
    • Let it cool: Allow the pie to cool slightly before serving to allow the flavors to meld together.
    Health Benefits of Apples

    In addition to being delicious, apples are also packed with nutrients and offer several health benefits. They’re rich in fiber, which aids in digestion and helps keep you feeling full, making them a great option for a guilt-free dessert.

    Conclusion

    In conclusion, this easy apple pie recipe is a game-changer for anyone craving a homemade dessert without the hassle. With just a few simple ingredients and minimal prep time, you can enjoy a mouthwatering apple pie in no time. So why wait? Head to the kitchen and start baking!

  • Oatmeal Pancakes with Plum Compote

    Oatmeal Pancakes with Plum Compote

    Oatmeal Pancakes with Plum Compote

    Table of Contents

    Ingredients

    For the Pancakes:

    • Oatmeal (ground into flour): 1 cup (90 g)
    • Eggs: 2 large
    • Milk (warm): 150 ml (2/3 cup)
    • Stevia: To taste (or sweetener of your choice)
    • Cinnamon: A pinch
    • Vanillin: A pinch

    For the Plum Compote:

    • Seasonal Plums: 0.5 kg (500 g or about 1.1 lbs), pitted and quartered
    • Zest of ½ lemon
    • Water: 50 ml (about 1.7 fl oz)

    For Frying:

    • Frying Oil: As needed (use a neutral oil like canola or coconut oil)

    Step-by-Step Instructions

    1. Prepare the Pancake Batter

    1. Combine Ingredients: In a medium mixing bowl, add the ground oatmeal flour, eggs, warm milk, stevia, cinnamon, and vanillin. Whisk the mixture well until smooth and all ingredients are fully incorporated. The warm milk helps to bind the batter and soften the oats, making for a fluffier pancake.
    2. Rest the Batter: Let the batter rest for about 10 minutes. This resting time allows the oats to absorb the milk and thicken slightly, resulting in a better texture for the pancakes.

    2. Prepare the Plum Compote

    1. Prep the Plums: Wash the plums, remove the pits, and cut them into quarters. Using seasonal plums ensures the compote is bursting with flavor and natural sweetness.
    2. Cook the Compote: In a medium saucepan, combine the plums, lemon zest, and water. Cook over low heat, stirring occasionally, for about 10 minutes or until the plums are soft and the mixture has thickened slightly. The compote should be chunky, but you can adjust the consistency by mashing the plums or removing the skins for a smoother texture.
    3. Cool the Compote: Remove the saucepan from the heat and let the compote cool slightly. The compote can be served warm or at room temperature.
    See also  Flaky Breakfast Bread

    3. Cook the Pancakes

    1. Heat the Pan: Heat a non-stick frying pan over low to medium heat. Add a small amount of frying oil to lightly coat the pan. It’s important to use a non-stick pan and moderate heat to prevent the pancakes from burning and to ensure even cooking.
    2. Cook the Pancakes: Pour a ladleful of the batter into the pan, spreading it out slightly to form a round pancake. Cook each pancake for 2-3 minutes on each side, or until golden brown and cooked through. Adjust the heat as necessary to avoid burning. Repeat with the remaining batter, adding more oil as needed.

    4. Serve

    1. Plate the Pancakes: Stack the pancakes on a plate and generously spoon the plum compote over the top. The vibrant compote adds a beautiful contrast and elevates the dish with its sweet and tangy flavors.
    2. Enjoy: Serve the pancakes warm as a wholesome breakfast or  snack. You can also add a dollop of Greek yogurt or a drizzle of honey for extra richness.

    Nutritional Information

    • Serving Size: 1 pancake with compote
    • Calories: 180 kcal per serving
    • Total Fat: 7 g
    • Saturated Fat: 1 g
    • Cholesterol: 55 mg
    • Sodium: 50 mg
    • Total Carbohydrates: 24 g
    • Dietary Fiber: 3 g
    • Sugars: 8 g
    • Protein: 5 g
  • Cabbage and Smoked Sausage Skillet with Mozzarella

    Cabbage and Smoked Sausage Skillet with Mozzarella

    Cabbage and Smoked Sausage Skillet with Mozzarella

    Table of Contents

    Ingredients:

      • 350g cabbage, shredded
      • 800ml water
      • 20ml white vinegar (about 1 tablespoon)
      • 3 eggs
      • Salt, to taste
      • Ground black pepper, to taste
      • 1/2 teaspoon oregano
      • 2 tablespoons green onion, chopped
      • 1 tablespoon dill, chopped
      • Oil for frying
      • 2-3 smoked sausages, sliced
    • 3-4 tablespoons tomato sauce
    • 100g mozzarella, shredded (about 1 cup)

    Directions:

      1. Prepare the Cabbage:
          • In a large bowl, combine the shredded cabbage with 800ml of water and white vinegar. Let it sit for 10-15 minutes.

         

        • Drain the water and set the cabbage aside.
      2. Prepare the Egg Mixture:
          • In a separate bowl, beat the 3 eggs. Add salt, black pepper, and oregano.

         

        • Mix in the chopped green onions and dill.
      3. Cook the Cabbage and Egg Mixture:
          • Heat a little oil in a frying pan over medium heat.

         

        • Add the drained cabbage to the pan and pour the egg mixture over it. Stir well to combine.
        • Cook on low to medium heat for about 15 minutes, stirring occasionally, until the eggs are set and the cabbage is tender.
      1. Add the Sausages and Sauce:
        • While the cabbage and eggs are cooking, slice the smoked sausages and set aside.
        • After the cabbage mixture is cooked, add the sliced sausages and the tomato sauce to the pan. Stir well.
      1. Add the Mozzarella:
        • Sprinkle the shredded mozzarella evenly over the cabbage and sausage mixture.
        • Cover the pan and cook for another 3-5 minutes on low heat, or until the cheese melts.
    1. Serve:
      • Once the cheese is melted and bubbly, remove from heat and serve hot.
    See also  Mediterranean Chicken Salad

    Serving Suggestions:

      • Serve with crusty bread or dinner rolls to soak up the sauce.
      • Pair with a simple side salad for a complete meal.
      • Enjoy alongside a refreshing glass of iced tea or lemonade.
      • Add a sprinkle of red pepper flakes for a little heat.
    • Serve with mashed potatoes for a heartier meal.

    Cooking Tips:

      • Be sure to drain the cabbage well after soaking in the vinegar solution to avoid excess moisture in the dish.
      • For extra flavor, use smoked mozzarella or gouda cheese.
    • Use any smoked sausage of your choice, such as kielbasa or andouille, for added variety.
    • Keep the heat low when melting the cheese to prevent the cabbage from overcooking.
    • Add more herbs like parsley or thyme for an extra fresh taste.
  • Quick and Easy Apple Fritters Recipe: Delicious Dessert in Just 5 Minutes!

    Quick and Easy Apple Fritters Recipe: Delicious Dessert in Just 5 Minutes!

    Quick and Easy Apple Fritters Recipe: Delicious Dessert in Just 5 Minutes!

    Table of Contents

    Ingredients

      • 1 apple, peeled and chopped into small pieces
      • 1 egg
      • 50g sugar (about 1/4 cup)
      • 60ml sunflower oil (plus extra for frying)
      • 400g flour (approximately 3 1/4 cups)
      • 1 pinch of salt
      • 200ml milk (about 3/4 cup plus 1 tablespoon)
      • 10g instant baking yeast (about 1 tablespoon)
    • Vanillin (optional, for extra flavor)
    • For decoration: Sugar and cinnamon mixture

    Instructions

    1. Prepare the Batter:

      • Whisk the Egg and Sugar: Start by cracking the egg into a large mixing bowl. Add the sugar, and whisk them together until the mixture is well combined and slightly frothy. The sugar should begin to dissolve into the egg, creating a smooth base for your batter.
      • Incorporate the Wet Ingredients: Gradually pour in the milk and sunflower oil, continuing to whisk as you add each ingredient. This step ensures that the liquids are evenly distributed throughout the batter, which will help your fritters turn out light and airy.
      • Add the Dry Ingredients: Next, sprinkle in the instant baking yeast, a pinch of salt, and vanillin (if using). Stir these into the mixture until they’re fully incorporated. The yeast will help the fritters puff up as they cook, giving them a nice, fluffy texture.
    • Mix in the Flour: Slowly begin to add the flour to the wet mixture, stirring constantly to prevent lumps from forming. Keep adding flour until you have a thick, smooth batter. The exact amount of flour you need may vary, so add it gradually and stop when the batter is just thick enough to hold together without being too stiff.
    See also  Hearty Chicken and Ham Pie with Hot Water Crust Pastry

    2. Prepare the Apple:

      • Peel and Chop the Apple: Peel your apple and cut it into small, bite-sized pieces. The smaller you chop the apple, the more evenly it will cook within the fritters. This also helps to distribute the apple flavor throughout the batter.
    • Incorporate the Apple: Once your apple is chopped, fold the pieces into the batter. Stir gently until the apple chunks are evenly distributed. This will ensure that every fritter is packed with sweet, juicy apple in every bite.

    3. Fry the Fritters:

      • Heat the Oil: Pour some sunflower oil into a frying pan, enough to cover the bottom with a thin layer. Heat the oil over medium heat until it’s hot but not smoking. To test if the oil is ready, you can drop a small bit of batter into the pan – it should sizzle and start to cook immediately.
    • Cook the Fritters: Using a spoon or small scoop, carefully drop portions of the batter into the hot oil. Each fritter should be about a tablespoon of batter. Fry the fritters in batches, making sure not to overcrowd the pan. This allows them to cook evenly and get crispy. Cook each fritter for about 2-3 minutes per side, or until they are golden brown and cooked through.
    • Drain the Fritters: Once the fritters are golden and crispy, use a slotted spoon to remove them from the oil. Place the fritters on a paper towel-lined plate to drain off any excess oil. This step will help keep them from being greasy.

    4. Decorate and Serve:

    • Add the Finishing Touches: While the fritters are still warm, sprinkle them with a mixture of sugar and cinnamon. The sugar will melt slightly into the fritters, adding a delicious sweet and spicy coating.
    • Serve: These apple fritters are best enjoyed fresh and warm. Serve them as they are, or with a side of whipped cream or vanilla ice cream for an extra indulgent treat.
    See also  Crispy Oatmeal Snacks: A Healthier Alternative to French Fries

    Serving Suggestions

    These apple fritters are incredibly versatile and can be enjoyed in a variety of ways:

    • Breakfast Treat: Pair them with a cup of coffee or tea for a delightful morning snack.
    • Dessert: Serve them with a scoop of vanilla ice cream or a dollop of whipped cream for a simple yet satisfying dessert.
    • Snack: These fritters make a great afternoon pick-me-up or snack to share with friends and family.
  • Apricot Jam Cookies Recipe

    Apricot Jam Cookies Recipe

    Apricot Jam Cookies Recipe

    Table of Contents

    Ingredients

      • Butter: 200 g (7 oz)
      • Powdered Sugar: 100 g (3.5 oz, 1/2 cup)
      • Egg: 1
      • Flour: 250 g (9 oz, 2 cups)
      • Vanilla Sugar: 10 g (1 tablespoon)
      • Apricot Jam: For filling
      • Salt: A pinch

    Directions

      1. Prepare the Dough:
          • In a large mixing bowl, beat 200 g of butter with a hand mixer until smooth and creamy.
          • Add 100 g of powdered sugar, 10 g of vanilla sugar, and a pinch of salt. Mix until well combined.
          • Add 1 egg and continue mixing with the hand mixer until the mixture is fluffy and light.

         

        • Sift 250 g of flour into the bowl and mix until a soft dough forms.
      2. Shape the Cookies:
          • Transfer the dough into a piping bag fitted with a star tip.

         

        • Pipe the dough into small rounds or desired shapes on a baking sheet lined with parchment paper.
        • Add a small dollop of apricot jam to the center of each cookie.
    1. Chill the Cookies:
      • Place the cookies in the freezer for 30 minutes to firm up.
    2. Bake the Cookies:
        • Preheat the oven to 200°C (392°F).

       

      • Bake the cookies for 10 minutes or until they are lightly golden around the edges.
    3. Cool and Serve:
        • Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

       

      • Dust with powdered sugar if desired and serve.
  • No Bake Chocolate Eclair Cake

    No Bake Chocolate Eclair Cake

    No Bake Chocolate Eclair Cake

    Chocolate graham crackers layered between creamy vanilla custard, topped with chocolate glaze. Very rich and habit forming. Everyone I have made this for has fallen in love with it!

    What do you need to make No Bake Chocolate Eclair cake

    Ingredients for no bake chocolate eclair cake :

    • 7 ounce pkg of Instant Vanilla Pudding mix
    • 1 tub Cool Whip whipped Topping
    • 3 cups whole milk
    • 1 box, 3 pkg Graham Crackers
    • 1 tub pre-made Chocolate frosting, (optional you can make homemade)

     First step is:

    How to Make Chocolate Eclair Cake Without Baking Initially, Combine the milk, whipped topping, and instant pudding mix in a medium-sized bowl.

    The second step is:

    Place the graham crackers in a single layer, without any overlap, on the bottom of a 9 x 13 baking pan. Evenly distribute half of the pudding mixture on top of the crackers. Place more graham crackers on top.

    The third step is :

    Cover the graham crackers with the remaining pudding mix.

    Four step is:

    Place the remaining graham crackers on top.

    Freeze the cake for 30 minutes

    STEP FIFTH:

    Remove the cake from the freezer and cover the whole top of the cake with chocolate frosting that is room temperature, making sure to cover the edges. Before serving, cover and refrigerate for four hours.

    No Bake Chocolate Eclair Cake

    Yield: 12 Prep

    Time: 15 minutes

    Additional Time: 30 minutes

    Total Time: 45 minutes

    Enjoy!