PST-Algerie

Author: Admin

  • Orange Cake with Honey and Coconut Flakes

    Orange Cake with Honey and Coconut Flakes

    Orange Cake with Honey and Coconut Flakes

    Table of Contents

    Ingredients:

      • 3 eggs
      • Pinch of salt
      • 200 grams (1 cup) sugar
      • 60 ml vegetable oil (half of a small cup)
      • 150 ml orange juice (freshly squeezed juice of 1 orange)
      • Grated zest of 1 orange
      • 220 grams (1 cup) all-purpose flour
      • 1 teaspoon baking powder
      • Honey, for drizzling
      • Coconut flakes, for topping

    Directions:

      1. Preheat the oven:
        • Preheat your oven to 350°F (180°C). Grease a 9-inch round cake pan or line it with parchment paper.
      2. Mix wet ingredients:
          • In a large mixing bowl, whisk together the eggs and pinch of salt until frothy. Add the sugar gradually, whisking until the mixture is pale and creamy.

         

        • Add the vegetable oil and orange juice, and whisk until combined.
        • Add the grated orange zest and mix well.
    1. Add dry ingredients:
      • In a separate bowl, sift together the flour and baking powder. Gradually add the dry mixture to the wet mixture, folding gently with a spatula until just combined. Be careful not to overmix.
    2. Bake the cake:
        • Pour the batter into the prepared cake pan and smooth the top.

       

      • Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
    3. Cool and decorate:
        • Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

       

      • Once cooled, drizzle with honey and sprinkle generously with coconut flakes.

    Serving Suggestions:

      • Serve with a cup of hot tea or coffee for a delightful afternoon treat.
      • Top with a dollop of whipped cream or Greek yogurt for added creaminess.
      • Garnish with fresh orange segments for an extra citrusy touch.
      • Pair with a scoop of vanilla ice cream for a delicious dessert.
    • Serve with a drizzle of chocolate sauce for a touch of indulgence.
    See also  Easy Ice Cream Recipe: 4 Ingredients and Very Creamy, Yields Well

    Cooking Tips:

      • Use fresh orange juice: Freshly squeezed juice enhances the flavor and makes the cake taste more vibrant.
      • Don’t overmix: When adding the flour mixture, mix just until combined to avoid a dense cake.
      • Adjust the sweetness: If you prefer a less sweet cake, reduce the amount of sugar to 150 grams (3/4 cup).
      • Check for doneness: Insert a toothpick into the center of the cake—if it comes out clean, the cake is done.
      • Cool completely: Allow the cake to cool before drizzling with honey and adding coconut flakes to prevent them from melting or sinking.

    Nutritional Benefits:

      • Rich in vitamin C from the orange juice and zest, which supports immune health.
      • Healthy fats from vegetable oil, contributing to satiety.
      • Source of energy from the sugar and carbohydrates, perfect for a pick-me-up.
    • Coconut flakes add a dose of healthy fats and texture.
    • No artificial flavors, just natural orange zest for a fresh taste.

    Dietary Information:

      • Vegetarian-friendly as it contains no meat products.
      • Dairy-free since there is no milk or butter used.
      • Nut-free, making it suitable for those with nut allergies.
      • Adjustable sweetness with the honey drizzle to suit your taste.
    • Easily customizable by adding extra flavors like vanilla or almond extract.

    Nutritional Facts (per serving):

      • Calories: 220
      • Protein: 3g
      • Carbohydrates: 34g
      • Fat: 9g
      • Fiber: 1g
    • Sugar: 20g
  • Instant Pot No-Knead Bread

    Instant Pot No-Knead Bread

    Instant Pot No-Knead Bread

    Table of Contents

    Ingredients:

      • 3 1/4 cups (390 grams) all-purpose flour, more as needed
      • 1 1/4 teaspoons instant or active dry yeast
      • 1 1/4 teaspoons salt
      • 1 to 2 teaspoons granulated sugar (optional)
    • 1 1/2 cups lukewarm water (about 100°F)
    • 2 tablespoons olive oil, plus more for the pot

    Directions:

      1. Mix the dough:
          • In a large mixing bowl, combine the flour, yeast, salt, and sugar (if using).

         

        • Add the lukewarm water and 2 tablespoons of olive oil to the dry ingredients. Mix thoroughly until the dough comes together into a shaggy, sticky mass.
      2. Proof the dough in the Instant Pot:
          • Oil the inner pot of the Instant Pot with a few teaspoons of olive oil.

         

          • Set the Instant Pot to the yogurt setting and make sure it is on the lowest temperature setting (“less”), which is about 88°F.
          • Place the dough in the pot, cover it with a towel, and place the glass lid or a plate over the top.
          • Set the timer for 3 1/2 hours.

         

      3. Shape the dough:
          • When the time is up, scrape the dough out onto a floured surface and sprinkle a little more flour on top.
          • Use a bench scraper or floured hands to gently shape the dough into a relatively smooth ball. Handle it as little as possible to avoid deflating the dough.

         

      4. Second rise:
          • Wipe out the inner pot of the Instant Pot.
          • Place the dough ball on a floured sheet of parchment paper.

         

        • Use the ends of the parchment paper to lift the dough into the Instant Pot.
        • Set the Instant Pot to the yogurt setting again, set the timer for 30 minutes, and cover with the cloth and lid or plate.
      1. Preheat the oven and Dutch oven:
        • About 15 minutes before the dough is finished rising, place a covered 4-quart (or larger) Dutch oven or casserole dish in the oven.
        • Preheat the oven to 450°F (230°C).

        Note: If the Dutch oven has a non-metal knob, remove it or replace it with a metal knob.

         

      2. Bake the bread:
          • Carefully take the Dutch oven out of the oven and place it on a rack.
          • Remove the cover and use the ends of the parchment paper to lift the dough into the hot Dutch oven.

         

        • Cover the Dutch oven and return it to the oven.
        • Bake, covered, for 30 minutes. Remove the lid and bake for an additional 12 to 15 minutes, or until the bread is golden brown.
      1. Cool the bread:
        • Let the bread cool in the Dutch oven for about 10 minutes before transferring it to a wire rack.
        • Cool completely before slicing.

    Serving Suggestions:

      • Serve as a side with soup or stew for a hearty meal.
      • Enjoy as toast with your favorite spread for breakfast.
      • Make sandwiches using this bread for a homemade twist.
    • Serve with a charcuterie board featuring cheeses, olives, and meats.
    • Dip in olive oil and balsamic vinegar for an appetizer.

    Cooking Tips:

      • Use lukewarm water: The water should be about 100°F to activate the yeast without killing it.
      • Don’t overwork the dough: This is a no-knead recipe; the less you handle the dough, the better the texture.
      • Preheat the Dutch oven well: This helps create steam, resulting in a crisp, crusty exterior.
      • Handle dough gently: When shaping, try not to deflate the dough too much to keep it airy.
    • Cooling is key: Letting the bread cool completely before slicing ensures that it sets properly and has the best texture.

    Nutritional Benefits:

      • Simple ingredients without preservatives, unlike most store-bought bread.
      • Rich in carbohydrates to provide energy.
      • Contains healthy fats from olive oil.
      • Versatile base for nutrients depending on toppings (e.g., avocado, peanut butter, cheese).
      • Lower sodium option compared to store-bought bread.

    Dietary Information:

      • Vegetarian-friendly as it contains no meat products.
      • Vegan-friendly as there are no animal products used.
      • Can be made gluten-free by using gluten-free flour.
    • No preservatives or additives, making it a healthier homemade option.
    • Nut-free, making it suitable for those with nut allergies.

    Nutritional Facts (per slice, approximately 12 slices):

      • Calories: 130
      • Protein: 3g
      • Carbohydrates: 22g
      • Fat: 3g
    • Fiber: 1g
    • Sugar: 0g

    Storage:

      • Room temperature: Store bread in a breadbox or plastic bag at room temperature for up to 2-3 days.
    • Freeze: Slice the bread and wrap it well in plastic wrap. Store in the freezer for up to 3 months.
    • Reheat: Reheat frozen slices in a toaster or oven to bring back some of the crispness.
  • Perfect Chilled Dessert: No Gelatin, No Cooking, Just Mix and Enjoy

    Perfect Chilled Dessert: No Gelatin, No Cooking, Just Mix and Enjoy

    How to Make Perfect Chilled Dessert

    This dessert is perfect for those looking for something light and refreshing. The pineapple and coconut combination offers a delicious flavor. And the best part? No cooking required! Just prepare, assemble, and chill. See below the list of all ingredients and required quantities. And then, a very complete preparation method with details of the recipe.

    Recipe Ingredients:

    • 1 cup of whole milk – (250 ml)
    • 14 oz (1 can) of sweetened condensed milk – (395 g)
    • ¾ cup (7 oz) of heavy cream – (200 g)
    • ½ cup of shredded coconut – (50 g)
    • ¾ cup of milk to moisten the cookies – (200 ml)
    • 1 packet of powdered pineapple drink mix
    • 2 packages of round Maria cookies

    Instructions:

    Cream:

    Start by combining shredded coconut, milk, condensed milk, heavy cream, and pineapple-flavored drink mix in a bowl.

    Then, mix everything well using a whisk or blender until you get a smooth, creamy texture.

    Assembly:

    Next, spread a layer of the prepared cream at the bottom of a serving dish. Now, dip the cookies in milk and place them over the cream.

    After that, continue alternating layers of cream and cookies until all the ingredients are used. To finish, sprinkle shredded coconut on top as decoration.

    Chilling:

    Finally, place the dessert in the refrigerator for at least 1 hour, or until it’s well chilled and firm.

    Tips and Decoration:

    • Add fresh pineapple chunks on top for a special touch.
    • If you want to change the flavor, substitute the drink mix for another flavor like strawberry or passion fruit.
    • The dessert can be served in individual cups or a large serving dish.
    • This recipe makes about 2 liters of dessert.

    Now, just enjoy this refreshing treat!

  • Perfect Chilled Dessert: No Gelatin, No Cooking, Just Mix and Enjoy

    Perfect Chilled Dessert: No Gelatin, No Cooking, Just Mix and Enjoy

    How to Make Perfect Chilled Dessert

    This dessert is perfect for those looking for something light and refreshing. The pineapple and coconut combination offers a delicious flavor. And the best part? No cooking required! Just prepare, assemble, and chill. See below the list of all ingredients and required quantities. And then, a very complete preparation method with details of the recipe.

    Recipe Ingredients:

    • 1 cup of whole milk – (250 ml)
    • 14 oz (1 can) of sweetened condensed milk – (395 g)
    • ¾ cup (7 oz) of heavy cream – (200 g)
    • ½ cup of shredded coconut – (50 g)
    • ¾ cup of milk to moisten the cookies – (200 ml)
    • 1 packet of powdered pineapple drink mix
    • 2 packages of round Maria cookies

    Instructions:

    Cream:

    Start by combining shredded coconut, milk, condensed milk, heavy cream, and pineapple-flavored drink mix in a bowl.

    Then, mix everything well using a whisk or blender until you get a smooth, creamy texture.

    Assembly:

    Next, spread a layer of the prepared cream at the bottom of a serving dish. Now, dip the cookies in milk and place them over the cream.

    After that, continue alternating layers of cream and cookies until all the ingredients are used. To finish, sprinkle shredded coconut on top as decoration.

    Chilling:

    Finally, place the dessert in the refrigerator for at least 1 hour, or until it’s well chilled and firm.

    Tips and Decoration:

    • Add fresh pineapple chunks on top for a special touch.
    • If you want to change the flavor, substitute the drink mix for another flavor like strawberry or passion fruit.
    • The dessert can be served in individual cups or a large serving dish.
    • This recipe makes about 2 liters of dessert.

    Now, just enjoy this refreshing treat!

  • Chocolate Cookie Dough Ice Cream Cake

    Chocolate Cookie Dough Ice Cream Cake

    Recipe
    Ingredients:

    For the Chocolate Cake:

    1 cup flour
    1 cup sugar
    1/4 + 1/8 cup Hershey’s Special Dark Cocoa powder
    1 tsp baking soda
    1 large egg
    1/2 cup buttermilk
    1/2 cup vegetable oil
    3/4 tsp vanilla extract
    1/2 cup boiling water
    For the Eggless Cookie Dough:

    6 tbsp butter, softened
    1/2 cup brown sugar
    1 tsp vanilla extract
    1 cup flour (heat treated)
    1–2 tsp milk
    1/2 cup mini chocolate chips
    For the Ice Cream:

    8 oz cream cheese, softened
    1/2 cup brown sugar
    1/8 cup milk
    2 tsp vanilla extract
    8 oz Cool Whip (or homemade whipped cream)
    1/2 cup mini chocolate chips
    Additional:

    4–8 oz Cool Whip for icing
    Additional mini chocolate chips for decorating
    Chocolate sauce, if desired
    Directions:

    Make the Chocolate Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, mix together the flour, sugar, cocoa powder, and baking soda. In another bowl, whisk together the egg, buttermilk, vegetable oil, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until combined. Carefully stir in the boiling water until smooth. Pour the batter evenly into the prepared pans.

    Bake the Cake: Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Once done, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.

    Prepare the Eggless Cookie Dough: In a mixing bowl, cream together the softened butter and brown sugar until smooth. Add the vanilla extract and mix well. Gradually incorporate the heat-treated flour, mixing until combined. Add 1-2 teaspoons of milk as needed to achieve a dough-like consistency. Finally, fold in the mini chocolate chips. Set aside.

    Make the Ice Cream: In a bowl, beat the softened cream cheese until smooth. Gradually add the brown sugar and milk, mixing until fully combined. Stir in the vanilla extract, then fold in the Cool Whip and mini chocolate chips until well blended.

    Assemble the Cake: Once the chocolate cakes have cooled completely, place one layer on a serving plate. Spread half of the ice cream mixture over the cake layer, followed by half of the cookie dough. Add the second cake layer on top. Spread the remaining ice cream mixture and cookie dough on top of the second layer.

    Frost and Decorate: Use the additional Cool Whip to frost the top and sides of the cake. Decorate with extra mini chocolate chips and drizzle with chocolate sauce if desired.

    Prep Time: 30 minutes | Cooking Time: 40 minutes | Servings: 12

    Nutritional Information:
    Calories: 350 per slice
    Protein: 4g
    Fat: 20g
    Carbohydrates: 40g

  • Blood Sugar-Friendly Soup: A Nutrient-Rich, Low-Glycemic Treasure

    Blood Sugar-Friendly Soup: A Nutrient-Rich, Low-Glycemic Treasure

    Blood Sugar-Friendly Soup: A Nutrient-Rich, Low-Glycemic Treasure

    Managing blood sugar levels is crucial for many people, especially those living with diabetes or looking to maintain a balanced and healthy lifestyle. This special soup recipe, designed with nutrient-dense, low-glycemic ingredients, can help regulate blood sugar levels effectively while also being a hearty and delicious meal. Packed with fiber, healthy fats, and slow-digesting carbohydrates, this soup is a real treasure for anyone looking to keep their blood sugar stable and enjoy a wholesome, comforting dish.
    Ingredients: Balanced Nutrition in Every Bite

    The key to this soup’s blood sugar-balancing power lies in its choice of ingredients. Each component is thoughtfully selected to offer maximum nutritional benefits without spiking blood sugar levels.

    Non-Starchy Vegetables: Vegetables like spinach, kale, bell peppers, and zucchini are high in fiber and low in carbohydrates, making them ideal for keeping blood sugar levels steady.
    Lean Protein: Incorporating lean protein, such as chicken or turkey, adds a filling, slow-digesting element to the soup that helps prevent blood sugar spikes. Plant-based proteins like lentils or chickpeas also work well in this recipe.
    Healthy Fats: Olive oil or avocado provides heart-healthy fats that aid in satiety and further slow down the absorption of sugars into the bloodstream.
    Low-Glycemic Grains or Legumes: Quinoa, barley, or lentils can be added for an extra dose of fiber and slow-digesting carbohydrates. These grains are known for their low glycemic index, meaning they release glucose into the bloodstream gradually.
    Broth: A low-sodium vegetable or chicken broth is used as the base to keep the dish light and flavorful without adding extra calories or carbohydrates.

    Step-by-Step Instructions: Creating the Perfect Blood Sugar-Friendly Soup

    Prepare the Vegetables:

    Start by chopping your non-starchy vegetables of choice. You can use a combination of leafy greens like spinach or kale, cruciferous vegetables such as broccoli or cauliflower, and colorful veggies like bell peppers and zucchini.

    Cook the Protein:

    If you’re using lean meat like chicken or turkey, cook it in a large pot with a tablespoon of olive oil. Sauté until the meat is fully cooked and no longer pink. For a vegetarian option, rinse and drain canned chickpeas or lentils and set them aside.

    Build the Soup Base:

    Once the protein is cooked, add chopped onions, garlic, and a pinch of salt. Sauté until the onions become translucent, about 3-4 minutes.

    Add the Broth and Grains:

    Pour in your choice of low-sodium broth, along with any grains or legumes you’re using, such as quinoa or lentils. Let the mixture simmer for about 10-15 minutes, or until the grains are tender.

    Add Vegetables:

    Stir in the chopped vegetables and cook for another 5-7 minutes, just until they are tender but still vibrant.

    Season and Serve:

    Season with fresh herbs like parsley or cilantro, and a squeeze of lemon juice for added brightness. You can also sprinkle in black pepper or turmeric, both of which have anti-inflammatory properties.
    Instructions:

    The Benefits of a Blood Sugar-Friendly Soup

    This soup is not just a quick fix for hunger; it’s a nutrient-packed meal that provides long-lasting energy without causing spikes in blood sugar. Here are some of the specific benefits:

    Fiber-Rich Vegetables: The high fiber content slows digestion, helping to maintain stable blood sugar levels.
    Lean Protein: Protein helps keep you full and prevents sugar cravings later in the day.
    Low-Glycemic Carbohydrates: By using ingredients like quinoa or lentils, you ensure the carbohydrates are absorbed slowly, reducing the risk of a blood sugar spike.
    Healthy Fats: Fats from olive oil or avocado support heart health and improve nutrient absorption.

    Conclusion: A Soup That Nourishes and Balances

    This soup recipe is a must-try for anyone looking to manage blood sugar levels while enjoying a flavorful, hearty meal. The combination of fresh vegetables, lean protein, healthy fats, and low-glycemic grains ensures that this soup is not only delicious but also beneficial for overall health. Whether you’re watching your blood sugar or simply want a nourishing meal, this recipe is a real treasure in any kitchen!

  • Oven Baked Chicken and Rice

    Oven Baked Chicken and Rice

    Oven Baked Chicken and Rice 

    Ingredients:

    1 1/2 cups long grain white rice, uncooked
    1 1/2 cups chicken broth
    1 1/4 cups water
    1 onion, chopped
    2 garlic cloves, minced
    2 tbsp butter, melted
    4 chicken thighs, skin on, bone in
    1 tsp paprika
    1 tsp dried thyme
    1 tsp onion powder
    Salt and pepper to taste
    Fresh parsley, chopped (for garnish)

    Directions:

    Preheat your oven to 350°F (180°C).
    Spread the uncooked rice evenly in a 9×13 inch baking dish.
    In a small saucepan, heat the butter over medium heat. Add chopped onion and minced garlic, sauté until fragrant.
    Pour the chicken broth and water into the saucepan, bring to a simmer.
    Pour the broth mixture over the rice in the baking dish.
    Season the chicken thighs with paprika, thyme, onion powder, salt, and pepper. Place them skin-side up on top of the rice.
    Cover the dish tightly with foil and bake for 35 minutes.
    Remove the foil and bake for an additional 15 minutes, or until the chicken is cooked through and the rice is tender.

    Garnish with fresh parsley and serve hot.

    Prep Time: 10 mins | Cooking Time: 50 mins | Total Time: 1 hour
    Kcal: Approx. 500 per serving | Servings: 4

     

  • OLD FASHIONED MEATLOAF

    OLD FASHIONED MEATLOAF

    Ingredients

    1 1/4 C. old fashioned rolled oats
    1/4 cup milk
    1 lb. ground beef
    2 large eggs, beaten
    1 pkg. dry onion soup mix
    1 clove garlic, minced
    1 T. worcestershire sauce
    3 T. ketchup
    1/2 tsp. pepper
    Topping
    1/4 C. ketchup
    1 tsp. worcestershire sauce
    1 tsp. yellow mustard

    Directions

    Place the oats in a large bowl and add the milk. Stir to coat the oats and let sit for about 15 minutes to soak up the milk. Add in the ground beef, eggs, onion soup mix, garlic, worcestershire sauce, ketchup and pepper. Use you hand and mix it all together working the oats into the meat.
    Once it’s all pulled together place it in a 9 x 9 baking pan and form into a loaf about 1 & 3/4″ thick. Place in a 375 degree oven for 30 minutes. Meanwhile make the topping by whisking the ingredients together. After 30 minutes in the oven, remove and brush with the topping and coat the sides too. Place back in the oven for 10 more minutes. Let sit for 5 minutes before slicing.

    Enjoy.

  • CHICKEN CORDON BLEU LASAGNA FOODZEC

    CHICKEN CORDON BLEU LASAGNA FOODZEC

    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.
    What You Need:
    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
    Follow these steps:

    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.

  • Filled Donuts Recipe

    Filled Donuts Recipe

    Filled Donuts Recipe

    Table of Contents

    Ingredients

    for the donuts :
    • 1 medium-sized egg
    • 50 g butter
    • 200 g milk
    • 80 g sugar
    • 500 g flour
    • 8 g dry baker’s yeast or 12 g fresh yeast
    • 1 pinch of salt
    Italian diplomatic cream:
    • 300 g pastry cream
    • 200 g liquid cream
    • 2 tablespoons icing sugar
    the cover:
    • Sugar

    Instructions

    With a pastry robot:
    • the lightly beaten egg, the melted butter, the sugar and the mixture of milk and yeast.
    • Beat the dough vigorously for 20 minutes,
    • until it becomes soft and elastic
    • By hand: In a bowl, combine the butter, egg,
    • sugar and a pinch of salt.
    • Add milk with baking powder and flour.
    • Mix well and transfer everything to a lightly floured work surface.
    • Keep kneading with your hands until you get a smooth, elastic dough.
    • Put the dough in a bowl covered with a cloth and let rise until it has doubled in volume.
    • My advice is to leave it in a turned off oven with the light on.
    • After the rising time, roll out the dough into a rectangle
    • half a centimeter thick on a lightly floured work surface.
    • Using a cookie cutter, cut out 6cm discs.
    • Place the donuts on a baking sheet and put a square of baking paper under each donut.
    • This will help you pick them up without touching them with your hands
    • once they are up, to dip them in the hot oil.
    • Cover the donuts with a cloth and let rise another 1 hour.
    • Meanwhile, prepare the Italian diplomat cream
    • by mixing the pastry cream with the liquid cream whipped with the two tablespoons of icing sugar.
    • Pour the oil into a saucepan with high edges and,
    • once very hot, plunge the donuts (no more than 2 at a time)
    • so as not to lower the temperature of the oil.
    • Let rise and brown for 5 to 6 minutes per donut.
    • To give a sweet touch to these delicious donuts
    • Put the Italian diplomate cream in a piping bag and fill the donuts.
  • Homemade Pizza with Fresh Toppings

    Homemade Pizza with Fresh Toppings

    Get ready to create your own delicious and customizable pizza at home!

    1f4cb Ingredients:

    – 1 package (1 pound) pizza dough, thawed
    – 1/2 cup pizza sauce
    – 1 cup shredded mozzarella cheese
    – Your favorite toppings (such as pepperoni, sausage, mushrooms, onions, peppers)

    ‍ Directions:

    1. Preheat oven to 500°F (260°C).
    2. Roll out the pizza dough into a 12-inch circle on a lightly floured surface.
    3. Spread the pizza sauce over the dough, leaving a 1-inch border.
    4. Sprinkle the mozzarella cheese over the sauce.
    5. Add your desired toppings.
    6. Bake for 10-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
    7. Let cool for a few minutes before slicing and serving. Enjoy!

  • Chicken Cordon Bleu Stromboli

    Chicken Cordon Bleu Stromboli

    Ingredients:
    – 1 roll of refrigerated pizza dough
    – 1 cup cooked chicken breast, shredded
    – 1 cup thinly sliced ham
    – 1 cup shredded Swiss cheese
    – 1/2 cup Dijon mustard
    – 1/2 cup Panko breadcrumbs
    – 1 egg, beaten
    – 1 tablespoon melted butter
    – 1 teaspoon garlic powder
    – 1 teaspoon dried parsley
    – Salt and pepper to taste

    Directions:
    1. Preheat your oven to 200°C (400°F). Roll out the pizza dough on a baking sheet.
    2. Spread the Dijon mustard evenly over the dough.
    3. Layer the shredded chicken, sliced ham, and shredded Swiss cheese on top of the dough.
    4. Starting from one side, tightly roll the dough to form a Stromboli shape. Seal the edges well.
    5. Brush the top of the roll with the beaten egg.
    6. In a small bowl, mix the Panko breadcrumbs with melted butter, garlic powder, parsley, salt, and pepper. Sprinkle this mixture evenly over the Stromboli.
    7. Bake the Stromboli in the oven for about 20-25 minutes, or until golden brown and crispy.
    8. Let it cool for a few minutes before slicing and serving.

    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Calories: 380 kcal
    Servings: 4 servings

    Enjoy your tasty Chicken Cordon Bleu Stromboli! Perfect for dinner or as a delicious snack! ️

  • Vanilla cream rolls

    Vanilla cream rolls

    Ingredients

    For the custard cream (crema pastiera):

    • 3 egg yolks
    • 3 tablespoons 30 gr of all-purpose flour
    • 1/2 cup 100 gr of sugar
    • 1 teaspoon of vanilla extract
    • 8 oz 235 ml of milk

    For the cannoncini:

    • 1 sheet of puff pastry defrosted (about 8 oz, 225 gr)
    • 1/4 cup 50 gr of sugar
    • 1 egg for egg wash
    • powdered sugar to decorate

    Instructions

    Start by preparing the custard cream (crema pastiera):

    • Warm up the milk until hot (not boiling).
    • In a medium-sized pan, whisk the egg yolks with the sugar, vanilla extract, and flour, until light and fluffy.
    • Add the milk some at a time while whisking, making sure there are no lumps.
    • Set the pan over mediocre heat and stir continuously until it reaches a slow boil. The cream will thicken, so be careful not to let it stick to the bottom. Lower the flame and cook for a couple of more minutes, until you reach the desired thickness.
    • Pour the cream into a glass bowl, cover with plastic wrap, and let it cool down. Chill for at least one hour.

    For the pastry horns:

    • Preheat the furnace to 400°F (200°C).
    • Spray some sugar on the counter and on top of the puff pastry and roll it out to a rectangle about 9 by 12 inches.
    • Cut into 12 strips (about 1 inch thick). Easy way to do it: cut the pastry into three parts, and then each part into four strips.
    • Roll each strip onto a horn mold (conical in shape). The pastry has to overlap (about half of the length).
    • Place on a baking sheet lined with parchment paper with seem (end of the strip) side down.
    • Beat one egg with one tablespoon of water. Brush lightly each pastry cone with the egg wash.
    • Make sure you keep the egg wash away from the mold. It will make it harder to remove the pastry horn from the mold once baked.
    • Bake at 400°F (200°C) for about 15-20 minutes until golden on top.
    • Let them cool down for a couple of minutes and gently remove from the mold.
  • Mini Banana Muffins

    Mini Banana Muffins

    Ingredients

    • 2 ripe bananas mashed
    • 1 ½ cups all-purpose flour
    • 1 tsp baking powder
    • ½ tsp baking soda
    • ½ tsp salt
    • ½ cup sugar
    • 1 egg
    • ⅓ cup vegetable oil
    • 1 tsp vanilla extract

    Instructions

    • Preheat oven to 350°F (175°C) and line a mini muffin tray.
    • Mash bananas in a bowl.
    • In another bowl, mix flour, baking powder, baking soda, and salt.
    • In a separate bowl, whisk sugar, egg, oil, and vanilla.
    • Fold in dry ingredients and mashed bananas.
    • Spoon batter into the tray, filling each ⅔ full.
    • Bake for 12-15 minutes or until a toothpick comes out clean.
    • Let cool for 5 minutes before transferring to a wire rack.

     

  • Orange Creamsicle Milkshake: A Refreshing Summer Treat

    Orange Creamsicle Milkshake: A Refreshing Summer Treat

    Ingredients:

    – 1 cup orange sherbet
    – 1 cup vanilla ice cream
    – 1/2 cup orange juice
    – 1/4 cup milk
    – Whipped cream and orange slices, for garnish (optional)

    Directions:

    1. Combine ingredients: In a blender, combine the orange sherbet, vanilla ice cream, orange juice, and milk.
    2. Blend until smooth: Blend on high speed until the milkshake is smooth and creamy.
    3. Pour and garnish: Pour the milkshake into two glasses and garnish with whipped cream and orange slices, if desired.
    4. Enjoy: Sip and savor your refreshing Orange Creamsicle Milkshake! 1f60a