Author: Admin

Ingredients

For the Patties:

• • 1 zucchini
  • 1 teaspoon salt (for draining zucchini)
  • 2 eggs

• • 1 carrot, grated
  • 1 potato, grated
  • A handful of fresh dill, chopped

• • 100 g cheese, grated (cheddar or mozzarella works well)
  • 1 clove of garlic, minced
  • Salt, to taste

• • 1/2 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 4 tablespoons oatmeal

• 2 tablespoons flour (all-purpose or any preferred type)
• Vegetable oil, for frying

For the Garlic Dill Sauce:

• • 2 tablespoons sour cream
  • 1 tablespoon mayonnaise
  • A handful of fresh dill, chopped

• 1 clove of garlic, minced

Directions

1. 1. Prepare the Zucchini:
      • • Grate the zucchini and sprinkle with 1 teaspoon of salt.
        • Let it sit for 15 minutes to draw out excess moisture.

       

      • Squeeze the zucchini well to remove as much juice as possible, using your hands or a clean cloth.
   2. Mix the Vegetables:
      • • In a large bowl, add the squeezed zucchini, eggs, grated carrot, and grated potato.

       

      • Stir in the chopped dill, grated cheese, minced garlic, salt, paprika, and black pepper.
      • Add the oatmeal and flour, then mix until smooth and well combined.

1. 1. Shape the Patties:
      • Grease your hands with a little oil to prevent sticking.
      • Form the mixture into small patties, about the size of your palm.

1. 1. Fry the Patties:
      • Heat vegetable oil in a frying pan over medium heat.
      • Fry the patties on both sides for 3-4 minutes each, or until they are golden brown and crispy.

1. 1. Prepare the Garlic Dill Sauce:
      • In a small bowl, mix together sour cream, mayonnaise, chopped dill, and minced garlic.
      • Stir until well combined.

1. Serve:
   • Serve the warm patties with the garlic dill sauce on the side. Enjoy immediately for the best taste and texture.

Serving Suggestions

• • Serve as a side dish with grilled meats, a salad, or on their own as a light meal.

• These patties are great when paired with fresh greens, steamed vegetables, or a bowl of soup.
• Try them in a sandwich or wrap with lettuce, tomatoes, and your favorite sauce.

Cooking Tips

• • Moisture Control: Be sure to drain the zucchini well to avoid soggy patties. The less moisture, the better the texture.

• Cheese Choice: Use a cheese that melts well, like mozzarella or cheddar, to add richness and bind the patties.
• Baking Option: For a lighter version, bake the patties at 180°C (350°F) for 15-20 minutes, flipping halfway through.

Nutritional Benefits

• • Rich in Vegetables: Packed with zucchini, carrots, and potatoes, providing fiber, vitamins, and minerals.

• High in Protein: Eggs and cheese contribute to the protein content, making this dish more filling.
• Low in Carbs: Oats add a touch of whole grains, but overall, the patties are low-carb compared to traditional potato cakes.

Dietary Information

• • Vegetarian: This recipe is perfect for vegetarians looking for a satisfying veggie dish.

• Gluten-Free Option: Use gluten-free oats and flour to accommodate gluten-free diets.
• Low-Sugar: Contains no added sugars, making it a healthy choice.

Ingredients

For the  Potato Torte

• 700g (24.7 oz)  potatoes, peeled and thinly sliced
• 3 large eggs
• 100ml whole milk
• 80g (2.8 oz) all-purpose flour
• 120g (4.2 oz) mozzarella cheese, grated
• 3 cloves garlic, minced
• 2 bay leaves
• 1 medium carrot, finely diced
• 1 red bell pepper, diced
• 1 medium onion, finely chopped
• 2 ripe tomatoes, diced
• Salt and freshly ground black pepper to taste
• Mixed dry herbs of choice
• Fresh parsley, chopped
• Butter for greasing
• Oil for frying

For the Garden Salad

• 100g (3.5 oz) feta cheese, crumbled
• 130g (4.6 oz) cherry tomatoes, halved
• Fresh spinach leaves
• Fresh parsley, chopped
• 2 tablespoons olive oil
• 1 pinch salt
• 1 pinch sugar
• Fresh lemon juice to taste

Detailed Instructions

Step 1: Prepare the Vegetables

1. Peel and thinly slice potatoes (about 1/8 inch thick)
2. Dice carrots, peppers, onions, and tomatoes
3. Mince garlic
4. Set aside bay leaves

Step 2: Make the Batter

1. In a large bowl, whisk together:

• 3 eggs
• 100ml milk
• 80g flour
• Salt and pepper
• Dry herbs

1. Mix until smooth and lump-free

Step 3: Cook the Vegetables

1. Heat oil in a large skillet
2. Sauté onions until translucent
3. Add carrots, cook for 3-4 minutes
4. Add peppers, tomatoes, and garlic
5. Cook until vegetables are tender
6. Remove bay leaves
7. Let cool slightly

Step 4: Assemble and Bake

1. Preheat oven to 180°C (350°F)
2. Grease a springform pan with butter
3. Layer ingredients:

• Half the potato slices
• Cooked vegetable mixture
• Half the mozzarella
• Remaining potatoes
• Pour egg mixture over
• Top with remaining cheese

1. Bake for 45-50 minutes until golden brown

Step 5: Prepare the Salad

1. Mix in a bowl:

• Spinach leaves
• Halved cherry tomatoes
• Crumbled feta

1. Dress with:

• Olive oil
• Lemon juice
• Salt and sugar
• Chopped parsley

Pro Tips

• Slice potatoes uniformly for even cooking
• Let torte rest 10 minutes before slicing
• Use a mandoline for perfect potato slices
• Test doneness with a knife through center

Ingredients:

Ingredients:

• 200-400 grams cabbage, finely shredded
• 1 large carrot, peeled and grated
• 1 green apple, cored and thinly sliced
• Spring onion, chopped (to taste)
• Dill or parsley, chopped (optional, to enhance flavor)
• Lemon juice (to taste, for dressing)
• Olive oil (to taste, for dressing)
• Salt (to taste, for seasoning)

Directions:

1. Prepare the Ingredients:

• Wash Vegetables and Apple: Thoroughly wash the cabbage, carrot, apple, and spring onions.
• Shred and Grate: Finely shred the cabbage using a sharp knife or a mandoline. Peel and grate the carrot using a box grater or food processor. Core and thinly slice the green apple into matchstick-sized strips.
• Chop Herbs: If using, roughly chop the dill or parsley to add a burst of fresh flavor.

2. Combine the Salad:

• Mix Ingredients: In a large mixing bowl, combine the shredded cabbage, grated carrot, and thinly sliced apple. Toss in the chopped spring onions and your choice of herbs (dill or parsley), if using.

3. Dress the Salad:

• Add Dressing: Drizzle fresh lemon juice and olive oil over the salad mixture. The lemon juice helps to keep the apple slices from turning brown and adds a bright, tangy flavor.
• Season: Season with salt according to your taste preferences.

4. Mix Thoroughly:

• Toss Salad: Gently toss all ingredients together until well combined and evenly coated with the dressing. Ensure every piece gets a touch of the lemony, olive oil dressing.

5. Chill and Serve:

• Chill Salad: For the best flavor integration, let the salad chill in the refrigerator for about 15 minutes before serving. This resting period allows the flavors to meld together, enhancing the overall taste.
• Serve: Serve the salad chilled as a refreshing side dish or a light meal.

Serving Suggestions:

• Pair with Protein: Pair with grilled chicken or fish for a complete meal.
• Soup Companion: Serve alongside a hearty soup for a balanced lunch or dinner.
• Stand-Alone Snack: Enjoy on its own for a nutritious and satisfying snack.

Cooking Tips:

• Use Fresh Ingredients: Fresh vegetables and herbs will enhance the flavor and texture of the salad, providing a crisp and vibrant dish.
• Adjust Dressing: Feel free to adjust the amount of lemon juice and olive oil to your taste preference, adding more for a tangier or richer flavor.
• Prevent Browning: The lemon juice helps to prevent the apple slices from browning, maintaining the salad’s fresh appearance.

Nutritional Benefits:

• Cabbage: High in fiber and vitamins C and K, promoting digestive health and immune function.
• Carrot: Rich in beta-carotene and antioxidants, supporting vision and skin health.
• Apple: Provides dietary fiber and vitamin C, contributing to heart health and immune support.
• Olive Oil: Contains healthy monounsaturated fats and antioxidants, beneficial for heart health.

Dietary Information:

• Vegetarian: Yes
• Vegan: Yes
• Gluten-Free: Yes
• Dairy-Free: Yes

Storage Tips:

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 2 days. The flavors may continue to develop, making the salad even more delicious over time.

Ingredients

• • Oatmeal: 1 cup
  • Milk: 150 ml
  • Eggs: 2

• • Bananas: 2, mashed
  • Sweetener: 1 tsp (honey, maple syrup, or your choice of sweetener)
  • Cocoa Powder: 1 tbsp

• • Baking Powder: 1 tsp
  • Nuts: 40 g, chopped (e.g., walnuts, almonds, or pecans)
  • Avocado Oil: for greasing

Directions

1. 1. Prepare the Batter:
      • In a mixing bowl, combine oatmeal, milk, eggs, mashed bananas, sweetener, cocoa powder, and baking powder. Stir until well mixed.
   2. Add Nuts:
      • • Fold in the chopped nuts, distributing them evenly throughout the batter.

       

   3. Grease the Baking Dish:
      • Lightly grease a baking dish or muffin tin with avocado oil to prevent sticking.

1. Pour and Smooth:
   • Pour the mixture into the greased baking dish, spreading it evenly with a spatula.
2. Bake:
   • • Preheat oven to 180°C (360°F).

    

   • Bake for 30 minutes or until the top is set and a toothpick inserted into the center comes out clean.
3. Cool and Serve:
   • • Allow the bake to cool for a few minutes before slicing. Serve warm or at room temperature.

    

Serving Suggestions

• • Serve with a dollop of Greek yogurt or a drizzle of honey for extra sweetness.
  • Pair with fresh berries for added flavor and color.

• • Top with a sprinkle of extra nuts for crunch.
  • Serve with a side of almond or peanut butter for extra protein.
  • Enjoy with a glass of milk or a cup of coffee for a complete breakfast.

Cooking Tips

• • Use ripe bananas for a naturally sweet flavor.
  • Adjust the level of sweetener based on your preference and the ripeness of the bananas.
  • Substitute avocado oil with coconut oil or olive oil if preferred.

• Add a dash of cinnamon or vanilla extract for extra warmth and flavor.
• If using a muffin tin, reduce baking time to 20-25 minutes.

Nutritional Benefits

• • Oatmeal: High in fiber, great for digestion and heart health.

• • Bananas: Provide natural sweetness, potassium, and vitamin B6.
  • Eggs: Add protein and aid in binding the ingredients.
  • Nuts: A source of healthy fats, protein, and fiber.

Dietary Information

• • Vegetarian: Suitable for a vegetarian diet.
  • Gluten-Free Option: Use certified gluten-free oats if needed.
  • Dairy-Free Option: Substitute milk with a plant-based milk alternative.

• No Refined Sugar: Uses natural sweetener.

Nutritional Facts (Per Serving Estimate)

• • Calories: ~180 kcal
  • Protein: 5 g

• • Carbohydrates: 20 g
  • Fat: 9 g
  • Fiber: 3 g

Storage

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat individual portions in the microwave for 20-30 seconds or enjoy cold.

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.

Dessert lovers, rejoice! Gone are the days of settling for ordinary sweets. Today, we’re embarking on a culinary adventure that will transform your perception of cottage cheese. Get ready to indulge in a creamy, nutty, and fruity delight that will leave you craving more with every spoonful.

Ingredients

You’ll need the following ingredients:

• 12.5 ounces (about 0.8 pounds) of cottage cheese
• 3.5 ounces of sour cream
• 0.7 ounces of instant gelatin
• 2.5 ounces of honey
• 1/4 teaspoon of vanillin
• 1.8 ounces of fried hazelnuts
• 3.5 ounces of fried walnuts
• 1.5 ounces of peeled pistachios
• 3.5 ounces of dried apricots
• 3.5 ounces of dates

Mixing the Base

• In a deep bowl, combine the cottage cheese, sour cream, and honey. Using a blender, mix until smooth and creamy. Next, dissolve the gelatin in the microwave and add it to the mixture. This forms the perfect base for our dessert.

Adding Flavor

• To enhance the flavor profile, add a dash of vanillin to the mixture. This simple addition elevates the taste and adds a hint of sweetness that complements the richness of the cottage cheese.

Incorporating Nuts

• Now, it’s time to introduce some texture and crunch. Add fried hazelnuts, walnuts, and pistachios to the mixture. These nuts not only provide a delightful crunch but also infuse the dessert with nutty goodness.

Fruity Delight

• For a burst of sweetness, toss in dried apricots and dates. These dried fruits add a chewy texture and a natural sweetness that balances the flavors of the nuts and cheese.

Bottling the Dessert

• Once all the ingredients are combined, transfer the mixture into a plastic bottle with the neck cut off. This unique presentation adds a fun twist to the dessert and makes it convenient for serving and storage.

Chilling Time

• Cover the top of the bottle with cling film and refrigerate for at least 5 hours. This chilling time allows the flavors to meld together and creates a creamy, indulgent dessert that is perfect for any occasion.

Serving Suggestions

• When ready to serve, simply remove the cling film and enjoy the dessert straight from the bottle. For an extra touch of decadence, garnish with additional nuts and dried fruits. This dessert pairs perfectly with a cup of coffee or tea, making it the ultimate indulgence.

 Conclusion

In conclusion, ordinary cottage cheese has undergone a remarkable transformation into a decadent dessert that is sure to impress. With its creamy texture, nutty crunch, and sweet fruity flavors, this dessert is a true delight for the senses. So why settle for ordinary sweets when you can indulge in something truly extraordinary?

ENJOY!

INGREDIENTS:

180g cream cheese
70g whole milk
3 small egg yolks
or 2 large egg yolks
55g plain flour
15g corn flour
4, small egg whites or
3 large egg whites
70g sugar, optional
1 tsp dark cocoa powder
cake batter, optional

METHOD:

Whisk egg whites until foamy and add sugar a little bit
at a time until stiff peaks, the peak stands straight up
when the beaters are lifted from the mixture about 5
minutes.

Folding cake batter into a whites and mix until
incorporated. Pour the batter into oval cake pan 21.5cm

x 10cm, deep 6cm. Use 1 tsp dark cocoa powder, mix
with the remaining batter.

Place the bag inside a tall cup,

spoon your chocolate batter inside the bag, snip off the
corner. gently squeeze and use a chopstick or whatever
tools can create any pattern you wanted on the top of
cakes before you bake it to get a lovely effect.

Use a large baking pan for a cold water bath and bake in
non-preheated rather than in preheated oven at 150°C
for 45 minutes. Sit in the oven for 15 minutes, until it
reach room temperature, typically 55°C.

Dropping the cake pan from high to prevent the cake to
shrink too much during cooling. Make sure cakes are
properly cooled before cutting them. Use a sharp and hot
knife to cut the cake and present individual plated. Serve
immediately or chill in a fridge overnight.

Enjoy your Japanese Souffle Cheesecak

Creamy Fruit and Cottage Cheese Slice Dessert

Ingredients:

• • 400 g cottage cheese
  • 200 g milk, sour cream, or yogurt (your choice based on preferred creaminess)
  • 100 g sugar (or a sugar substitute like stevia or honey)

• • 15 g gelatin (about 1.5 tablespoons)
  • 90 g water (to dissolve gelatin)
  • 1 teaspoon vanilla extract

• 500 g mixed fresh fruits or berries (strawberries, blueberries, peaches, etc.)

Steps to Make Creamy Fruit and Cottage Cheese Slice Dessert:

Step 1: Prepare the Gelatin Start by preparing the gelatin, which will give the dessert its firm, sliceable texture. In a small bowl, combine 15 grams of gelatin with 90 grams of cold water. Stir the mixture and let it sit for about 5-10 minutes to bloom. This allows the gelatin to absorb the water and swell.

Once the gelatin has bloomed, gently heat it in a microwave or over a stovetop on low heat until it dissolves completely. Be sure not to boil the gelatin, as this can affect its setting ability. Stir well, and set the gelatin aside to cool slightly while you prepare the other ingredients.

Step 2: Blend the Cottage Cheese Mixture In a large mixing bowl, add 400 grams of cottage cheese. For a smoother texture, you can blend the cottage cheese in a food processor or blender until it’s creamy. If you prefer a slightly more textured dessert, you can leave the cottage cheese as is.

Next, add 200 grams of your choice of milk, sour cream, or yogurt to the cottage cheese. Each option offers a different level of creaminess—milk will result in a lighter texture, sour cream gives a tangy richness, and yogurt adds a smooth, velvety finish. Add 100 grams of sugar (or your preferred sweetener) and 1 teaspoon of vanilla extract. Blend or whisk the mixture until everything is well combined and smooth.

Step 3: Incorporate the Gelatin Once the gelatin has cooled slightly but is still liquid, slowly pour it into the cottage cheese mixture while continuously stirring. Make sure the gelatin is well distributed throughout the mixture to ensure even setting. Stir gently but thoroughly to incorporate the gelatin fully.

Step 4: Prepare the Fruits Choose 500 grams of fresh fruits or berries for the dessert. You can use a combination of strawberries, blueberries, raspberries, peaches, or any other fruits you prefer. Wash the fruits thoroughly, and if necessary, cut larger fruits (like peaches or strawberries) into bite-sized pieces.

Step 5: Assemble the Dessert Take a 23×11 cm loaf pan or rectangular mold and line it with plastic wrap or parchment paper to make it easier to remove the dessert later. Pour half of the cottage cheese mixture into the prepared mold, spreading it out evenly.

Next, add half of the prepared fruits or berries, distributing them evenly over the cottage cheese layer. Pour the remaining cottage cheese mixture over the fruits, and top it with the rest of the fruits.

Gently press the fruits into the mixture so that they are partially submerged. This will ensure that the fruits are evenly distributed throughout the dessert once it sets.

Step 6: Refrigerate and Set Cover the mold with plastic wrap and place it in the refrigerator for at least 4-6 hours, or until the dessert is fully set and firm to the touch. For best results, let the dessert chill overnight to ensure that it holds its shape when sliced.

Step 7: Serve Once the dessert has fully set, remove it from the refrigerator. Carefully lift the dessert out of the mold using the plastic wrap lining. Place it on a cutting board, and use a sharp knife to slice it into portions.

Serve the slices on individual plates, and if desired, garnish with additional fresh fruit or a drizzle of honey for extra sweetness. This dessert pairs beautifully with a cup of tea or coffee.

Nutrition Facts (Per Serving, based on 8 servings):

• • Calories: 190 kcal
  • Carbohydrates: 18g
  • Protein: 12g

• • Fat: 8g
  • Fiber: 3g
  • Sugars: 14g

• Sodium: 90mg

Ingredients

1 package (14.3 ounces) Golden Oreo cookies
1/2 cup salted butter, melted
2 packages (3.4 ounces, each) instant lemon pudding mix
3 ¼ cups milk
2 containers (8 ounces, each) Cool Whip, thawed
1 block (8 ounces) cream cheese, softened
1 cup powdered sugar
Instructions
Crush all Oreo cookies in a food processor or crush with a rolling pin in a large ziplock bag. (They can be as thick or fine crumbs as you prefer.)
Reserve 3/4 cup of the crushed Oreos for the topping.

Pour the remaining crumbs in a 9×13-inch baking dish; spreading out evenly. Pour the melted butter all over the crumbs. Mix together and then press this down into the bottom of the pan to create the crust.
In a medium bowl, mix together both lemon pudding mixes and the milk. Whisk well to combine. Cover bowl and place in the fridge for 5 minutes to thicken.
In a separate bowl, place the cream cheese inside. Blend the cream cheese until smooth. Then blend in the powdered sugar until combined. Fold in one container of cool whip. Spread this mixture very gently and evenly all over the Oreo crust.
Spread the lemon pudding evenly over the cream cheese layer. Then spread the remaining container of cool whip over the top.
Sprinkle the remaining crushed Oreos all over the top.
Cover and chill in fridge for 2 hours before serving. Cut into squares and enjoy!

Enjoy it

There is something inherently magical about the process of making homemade ice cream, a ritual steeped in nostalgia and sensory delight. I still vividly remember those sun-soaked summer afternoons when my family would gather around the old hand-crank ice cream maker on the back porch. The air would be filled with the sounds of laughter and the rhythmic churning of the ice cream maker, a harmonious blend that heralded the creation of our favorite frozen treat.

The anticipation was palpable. We would take turns cranking the handle, our small hands gripping tightly, faces flushed with excitement. The promise of homemade ice cream was enough to keep us going, despite the effort it took. The scent of vanilla mingling with the fresh summer air still lingers in my memory, an olfactory reminder of those simpler times. Each churn brought us closer to that first creamy taste, the culmination of our collective effort.

When the ice cream was finally ready, the reward was beyond measure. There was something extraordinarily satisfying about that first spoonful – the texture smooth and rich, the flavor fresh and pure. It wasn’t just ice cream; it was a testament to the joy of making something with our own hands, a sweet reward shared among loved ones. This ritual, repeated year after year, became a cherished family tradition, a moment of togetherness that transcended the daily hustle and bustle.

Making ice cream at home is more than just a culinary exercise; it is an experience that brings people together, fostering connections and creating lasting memories. The process invites participation, from selecting the ingredients to the final scoop, making everyone feel like a part of something special. The joy of homemade ice cream lies not only in its taste but in the journey of creating it, a delightful and rewarding experience that continues to bring people closer, one churn at a time.

The Magic of Simple Ingredients

Creating homemade ice cream is a delightful process that begins with the selection of simple yet extraordinary ingredients. Each component plays a significant role in transforming the mixture into an indulgent dessert that tantalizes the taste buds. At the heart of this recipe lies mascarpone cheese, mixed milk, and fresh strawberries—each bringing unique qualities to the final creation.

Whisk away into sweet indulgence with our Banana Caramel Roulade, a dreamy blend of soft sponge, fresh banana slices, and a rich caramel drizzle!  This dessert is sure to satisfy your cravings with its combination of fluffy sponge, creamy filling, and irresistible caramel sauce.

Ingredients:

For the sponge:

4 large eggs, separated 
3/4 cup granulated sugar 
1 cup all-purpose flour 
1 tsp baking powder 
1/4 tsp salt 
2 ripe bananas, mashed 
1 tsp vanilla extract 
For the filling:

1 cup heavy whipping cream 
1/4 cup powdered sugar 
1 tsp vanilla extract 
2 ripe bananas, sliced 
For the caramel sauce:

1 cup brown sugar 
1/2 cup heavy cream 
4 tbsp unsalted butter 
1 tsp vanilla extract 
Pinch of salt 
For garnish:

Crushed graham crackers 
Banana slices 
Powdered sugar 
Directions:

 Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
 In a bowl, beat egg yolks with 1/2 cup sugar until light and fluffy. Stir in the mashed bananas  and vanilla .
 In another bowl, whisk egg whites to soft peaks. Gradually add the remaining 1/4 cup sugar , continuing to whisk until stiff peaks form.
 Sift together the flour , baking powder , and salt . Fold into the yolk mixture, then gently fold in the beaten egg whites.
 Spread the batter evenly in the prepared pan and bake for 12-15 minutes.
 Turn the baked sponge out immediately onto a clean towel dusted with powdered sugar . Roll up the sponge with the towel and let it cool completely.
 For the filling, beat the heavy cream  with powdered sugar  and vanilla  until stiff peaks form.
 Unroll the cooled sponge, spread the whipped cream filling evenly, and top with sliced bananas . Roll it back up without the towel.
 To make the caramel sauce, combine brown sugar , cream , butter , vanilla , and salt  in a saucepan over medium heat. Stir constantly, bringing it to a boil, until it thickens.
 Drizzle the caramel sauce over the roulade, sprinkle with crushed graham crackers  and banana slices , and dust with powdered sugar  for an elegant finish.

Prep Time: 30 minutes
Cooking Time: 15 minutes
Total Time: 45 minutes
Calories: 450 kcal
Servings: 10 slices

Ingredients:

1 lb (450g) white fish fillets (like cod, snapper, or halibut), cut into 1-inch pieces
1 tablespoon vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
1-inch piece of ginger, minced
1-2 red chilies, sliced (optional, for heat)
1 can (14 oz) coconut milk
4 cups fish stock (or chicken broth)
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon lime zest
Juice of 2 limes
2 teaspoons sugar
1 cup cherry tomatoes, halved
1 red bell pepper, sliced
1/2 cup fresh cilantro, chopped (for garnish)
Lime wedges (for serving)
Salt and black pepper, to taste

Instructions:

Sauté Aromatics:
In a large pot, heat the vegetable oil over medium heat. Add the finely chopped onion and cook until it becomes soft, about 3-4 minutes. Then, add the minced garlic, ginger, and sliced red chilies (if desired), and sauté for another 2 minutes until fragrant.

Build the Soup Base:
Pour in the coconut milk and fish stock (or chicken broth), stirring well to combine. Add the fish sauce, soy sauce, lime zest, lime juice, and sugar, and bring the mixture to a gentle simmer.

Add Vegetables:
Incorporate the halved cherry tomatoes and sliced red bell pepper into the pot. Cook for about 5-7 minutes until the vegetables are slightly tender but still vibrant.

Cook the Fish:
Carefully add the white fish pieces to the soup. Let it simmer for about 5-7 minutes, or until the fish is cooked through and easily flakes with a fork. Avoid overcooking the fish to maintain its tenderness.

Taste and Adjust:
Taste the soup and adjust the seasoning as needed, adding more lime juice, salt, or black pepper to suit your preference.

Serve:
Ladle the Coconut Lime Fish Soup into bowls and garnish with freshly chopped cilantro. Serve with lime wedges on the side for an extra burst of citrus flavor.

Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

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 !

Ingredients:

3 potatoes

2 onions

2 eggs

75 g cheese

parsley (to taste)

breadcrumbs (to taste)

butter (to taste)

4 tablespoons wheat flour

sunflower oil (to taste)

salt (to taste )

Black pepper (to taste)

PREPARATION:

Peel the potatoes and grate them into a bowl.

Finely chop the onions and add them to the bowl with the grated potatoes. Add

eggs, grated cheese, chopped parsley, wheat flour, salt and black pepper to the bowl. Mix everything together until well combined.Heat some sunflower oil and butter in a frying pan over medium heat.

Take a portion of the potato mixture and form it into a pancake. Cover the pancake with breadcrumbs on both sides.

Place the pancake in the hot  pan and fry until golden brown on both sides, turning halfway through.

Repeat  with  remaining potato mixture, adding more oil and butter to  pan as needed.Once all the potato pancakes are ready, serve them hot with your favorite sauce or topping.

Enjoy your delicious potato pancakes!

Enjoy !