Author: Admin

Baked Chicken Caesar with a Cheesy Golden Crust

Ingredients (serves 4):

4 chicken fillets

4 tbsp Caesar dressing (store-bought or homemade)

80g grated Parmesan (or a Parmesan/Gruyere blend)

50g breadcrumbs (preferably panko for extra crispiness)

1 tbsp melted butter

Salt and pepper

Freshly chopped parsley (for garnish)

Instructions:

Preheat the oven

Preheat your oven to 200°C (fan-assisted oven if possible).

Prepare the chicken

Season the chicken fillets with salt and pepper.

Place them in a baking dish.

Spread a spoonful of Caesar dressing over each fillet to coat well.

Cheese Crust

In a bowl, combine the grated Parmesan cheese, breadcrumbs, and melted butter.

Spread this mixture over the chicken fillets, pressing lightly to ensure it adheres well.

Baking

Bake for 25 to 30 minutes, until the chicken is cooked through and the crust is golden brown and crispy.

Finishing

Removing from the oven, sprinkle with chopped fresh parsley for a touch of color and freshness.

Suggestions for a side dish:

A crisp salad (romaine, croutons, Parmesan shavings)

Roasted potatoes or grilled vegetables

Rice pilaf or buttered pasta.

Ultra-Delicious Zucchini and Rice Gratin
Ingredients (serves 4 to 6)
2 medium zucchini

200g rice (preferably round, Arborio type)

1 onion

2 garlic cloves

200g heavy cream

150g milk

2 eggs

150g grated cheese (Emmental, Comté, or a blend of cheeses)

1 tablespoon olive oil

Salt, pepper

Nutmeg (optional)

Parmesan cheese for gratin (optional but delicious )

Preparation
Pre-cook the rice
Cook the rice in a pot of salted water, but stop cooking 2-3 minutes before the end (it will finish cooking in the oven). Drain well.

Prepare the zucchini
Grate the zucchini or cut it into very thin slices. You can also sauté it for 5-10 minutes in a pan with a little olive oil to soften it and drain some of the water.

Sauté the onion and garlic
Slice the onion and sauté it in olive oil until translucent. Add the chopped garlic at the end of cooking.

Main mixture
In a large bowl, combine the cooked rice, zucchini, onion, garlic, cream, milk, beaten eggs, grated cheese, salt, pepper, and a pinch of nutmeg. Mix well.

Assembly
Pour everything into a buttered gratin dish. Sprinkle with Parmesan or a little grated cheese for an even more decadent crust.

Baking
Bake at 180°C (gas mark 6) for 35 to 40 minutes, until the gratin is golden brown. 

Resting (optional but great)
Let rest for 5-10 minutes before serving; this helps the gratin hold its shape.

 Tips
You can add bacon, ham, or even tuna for a more filling version.

For an even creamier version, add a little goat cheese or mozzarella to the mixture.

Avocado Blueberry Smoothie

This recipe makes one satisfying smoothie. Adjust the quantities as needed for more servings.

You’ll Need:

• ½ ripe avocado, pitted and scooped out
• ½ cup frozen blueberries (frozen helps create a thicker, colder smoothie)
• ½ ripe banana, peeled and sliced (fresh or frozen works; frozen will enhance the creamy texture)
• ½ cup milk (dairy or non-dairy options like almond, oat, soy, or coconut milk work well)
• ½ cup plain yogurt (Greek yogurt adds extra protein and creaminess, but regular yogurt is fine too)
• 1 tablespoon honey or maple syrup (optional, adjust to your sweetness preference)
• ½ teaspoon lemon juice (helps brighten the flavors)
• Optional additions for extra nutrition and flavor:
  • 1 tablespoon chia seeds or flax seeds
  • A small handful of spinach or kale (you likely won’t taste it!)
  • ¼ teaspoon vanilla extract

Instructions:

1. Prepare the Ingredients:

   • Scoop the flesh out of the avocado half.
   • Ensure your blueberries are frozen.
   • Slice the banana. If you want an extra cold and thick smoothie, use a frozen banana.

2. Combine Ingredients in the Blender:

   • Place the avocado flesh in your blender.
   • Add the frozen blueberries and sliced banana.
   • Pour in the milk and yogurt.
   • If you’re using a sweetener, add the honey or maple syrup.
   • Add the lemon juice.
   • If you’re including any optional additions like chia seeds, flax seeds, spinach, kale, or vanilla extract, add them now.

3. Blend Until Smooth and Creamy:

   • Secure the lid tightly on your blender.
   • Blend all the ingredients on medium speed initially, then increase to high speed until the smoothie is completely smooth and creamy. Make sure there are no lumps of avocado or banana remaining. This usually takes about 30-60 seconds, depending on your blender.

4. Check Consistency and Taste:

   • Pour the smoothie into a glass.
   • Take a sip and check the consistency. If it’s too thick, add a little more milk (a tablespoon at a time) and blend briefly until you reach your desired consistency.
   • Taste for sweetness. If you prefer it sweeter, add a little more honey or maple syrup and stir it in. You can also adjust the lemon juice if you want a tangier flavor.

5. Serve Immediately and Enjoy:

   • This Avocado Blueberry Smoothie is best enjoyed fresh to retain its smooth texture and vibrant flavors.

Enjoy your healthy and delicious smoothie! The combination of avocado and banana creates a wonderfully creamy base that complements the burst of flavor from the blueberries. Let me know if you have any other questions.

Banana Matcha Smoothie

This recipe makes one satisfying smoothie. Feel free to adjust the quantities to make more.

You’ll Need:

• 1 ripe banana, peeled and sliced (fresh or frozen works well; frozen will make a thicker smoothie)
• 1 cup milk (dairy or non-dairy options like almond, soy, oat, or coconut milk all work great)
• 1 teaspoon matcha green tea powder (adjust to your taste preference; start with less if you’re new to matcha)
• ½ teaspoon honey or maple syrup (optional, for added sweetness)
• A few ice cubes (optional, especially if using fresh banana and you prefer a colder, thicker smoothie)
• Optional additions for extra flavor and nutrition:
  • ½ teaspoon chia seeds or flax seeds
  • A small handful of spinach or kale (you won’t taste it much, and it adds nutrients!)
  • ¼ teaspoon vanilla extract

For Garnish (Optional):

• A few slices of banana
• A sprinkle of extra matcha powder

Instructions:

1. Combine Ingredients in the Blender:

   • Place the sliced banana in your blender.
   • Pour in the milk of your choice.
   • Add the matcha green tea powder. It’s often helpful to sift the matcha through a fine-mesh sieve if it tends to clump, ensuring a smoother smoothie.
   • If you’re using a sweetener, add the honey or maple syrup.
   • If you’d like to add chia seeds, flax seeds, spinach, kale, or vanilla extract, add them to the blender now as well.
   • If you’re using a fresh banana and prefer a colder, thicker smoothie, add a few ice cubes. If you’re using a frozen banana, you might not need ice.

2. Blend Until Smooth:

   • Secure the lid tightly on your blender.
   • Blend all the ingredients on medium speed initially, then increase to high speed until the smoothie is completely smooth and creamy. Ensure there are no clumps of matcha powder or banana pieces remaining. This usually takes about 30-60 seconds, depending on your blender’s power.

3. Check Consistency and Taste:

   • Pour the smoothie into a glass.
   • Take a sip and check the consistency. If it’s too thick, add a little more milk (a tablespoon at a time) and blend briefly until you reach your desired consistency.
   • Taste for sweetness and matcha intensity. If you prefer it sweeter, add a little more honey or maple syrup and stir it in. If you want a stronger matcha flavor, you can carefully whisk in a tiny bit more matcha powder (be mindful, as too much can make it bitter).

4. Garnish (Optional):

   • If you’d like to make your smoothie look extra appealing, you can garnish it with a few slices of fresh banana on top.
   • For a visual touch, you can also lightly sprinkle a tiny amount of extra matcha powder over the top.

5. Serve Immediately and Enjoy:

   • Your delicious and energizing Banana Matcha Smoothie is best enjoyed fresh!

Enjoy your healthy and flavorful smoothie! Let me know if you have any other questions.

Creamy Strawberry Milkshake

This recipe yields one satisfying milkshake. You can easily double or triple the ingredients to make more servings.

You’ll Need:

• 1 cup fresh strawberries, hulled and sliced (about 150g)
• 1 cup cold whole milk (full fat milk contributes to a richer texture)
• 2 generous scoops (about 100g) of high-quality vanilla ice cream
• 1-2 tablespoons strawberry syrup (adjust to your sweetness preference and the sweetness of the strawberries)
• Whipped cream, for topping (optional, but adds a lovely finish)
• Fresh strawberry halves or slices, for garnish (optional)

Instructions:

1. Prepare the Strawberries:

   • Wash the fresh strawberries thoroughly under cool running water.
   • Remove the green leafy tops (hulls) from the strawberries.
   • Slice the strawberries into smaller pieces. This will help them blend more easily and evenly.

2. Combine Ingredients in the Blender:

   • Pour the cold whole milk into your blender.
   • Add the sliced strawberries to the blender.
   • Scoop in the vanilla ice cream.
   • Pour in the strawberry syrup. Start with 1 tablespoon and you can add more later if you desire a sweeter or more intensely strawberry-flavored milkshake.

3. Blend Until Smooth and Creamy:

   • Secure the lid tightly on your blender.
   • Blend the ingredients on medium speed initially, then increase to high speed until the milkshake is completely smooth and there are no visible chunks of strawberries or ice cream. This usually takes about 30-60 seconds, depending on your blender.

4. Check Consistency and Sweetness:

   • Pour the milkshake into a tall glass.
   • Take a sip and check the consistency. If it’s too thick, you can add a little more cold milk (a tablespoon at a time) and blend briefly until you reach your desired thickness.
   • Taste for sweetness. If you prefer it sweeter or with a stronger strawberry flavor, add another teaspoon or tablespoon of strawberry syrup and stir it in gently with a spoon. Avoid over-blending at this stage to prevent the milkshake from becoming too thin.

5. Garnish (Optional):

   • If desired, top your creamy strawberry milkshake with a generous swirl of whipped cream.
   • Arrange a few fresh strawberry halves or slices on top of the whipped cream or on the rim of the glass for an attractive garnish.

6. Serve Immediately and Enjoy:

   • Your delicious creamy strawberry milkshake is best enjoyed immediately after blending. The cold temperature and fresh flavors make it a perfect treat!

Enjoy your homemade creamy strawberry milkshake! Let me know if you have any other questions.

Mango Milkshake

This recipe makes one generous serving. Feel free to adjust the quantities to make more.

You’ll Need:

• 2 ripe mangoes (alphonso or Sindhri variety work wonderfully, especially in Karachi!)
• 1 cup cold whole milk
• 2 scoops vanilla ice cream (good quality makes a difference)
• 1 tablespoon sugar, or to taste (optional, depending on the sweetness of your mangoes and preference)
• A pinch of cardamom powder (optional, adds a lovely warm note)
• Whipped cream and fresh mango slices, for garnish (optional, but makes it extra special)

Instructions:

1. Prepare the Mangoes:

   • Wash the mangoes thoroughly under cool running water.
   • Carefully peel the skin off the mangoes using a knife or a vegetable peeler.
   • Slice the mango flesh away from the pit. Try to get as much of the pulp as possible.
   • Roughly chop the mango pieces.

2. Combine Ingredients:

   • In a blender, add the chopped mango pieces, cold whole milk, and vanilla ice cream.
   • If you prefer a sweeter milkshake, add the sugar. Start with one tablespoon and you can always add more after tasting.
   • If you’re using cardamom powder, add a small pinch now. Be careful not to add too much, as its flavor can be quite strong.

3. Blend Until Smooth:

   • Secure the lid on your blender.
   • Blend the ingredients on medium speed until everything is well combined and the milkshake is smooth and creamy. You shouldn’t see any chunks of mango or ice cream.
   • If the milkshake is too thick for your liking, you can add a little more cold milk, one tablespoon at a time, and blend again until you reach your desired consistency.

4. Taste and Adjust:

   • Pour the milkshake into a tall glass.
   • Give it a taste. If it’s not sweet enough for you, you can add a little more sugar and stir it in.

5. Garnish (Optional but Recommended):

   • Top the milkshake with a swirl of whipped cream.
   • Arrange a few slices of fresh mango on top or on the side of the glass for an extra touch of flavor and visual appeal.

6. Serve Immediately:

   • Enjoy your refreshing and delicious homemade Mango Milkshake right away! It’s the perfect treat, especially on a warm day in Karachi.

Enjoy your delightful Mango Milkshake! Let me know if you have any other questions.

That looks absolutely delicious! Based on the image, it appears to be a layered ice cream cake with the following components:

• Bottom Layer: A dark, crumbly layer that looks like crushed chocolate cookies, possibly Oreo cookies.
• Middle Layer: A white, creamy layer that is likely vanilla ice cream or a whipped cream mixture.
• Top Layer: More of the white creamy layer, topped with:
  • A scoop of vanilla ice cream drizzled with a pink sauce (likely a raspberry or strawberry sauce).
  • Fresh raspberries.
  • Crushed white chocolate or white chocolate shavings.
  • Whole Oreo cookies.
  • Gummy candies (yellow and green).
  • Small, round candies (brown and green).

While I can’t give you the exact recipe from the image, here’s a detailed recipe inspired by it that you can try at home:

Inspired Oreo Raspberry Ice Cream Cake

Yields: 8-10 servings Prep time: 30 minutes Freeze time: At least 4 hours (preferably overnight)

Ingredients:

For the Cookie Base:

• 24 chocolate sandwich cookies (like Oreos), crushed finely
• 6 tablespoons unsalted butter, melted

For the Ice Cream Layers:

• 1.5 liters vanilla ice cream, softened slightly
• 1 cup frozen raspberries, roughly chopped
• 1/2 cup white chocolate chips or chopped white chocolate

For the Toppings:

• 1 liter vanilla ice cream
• 1 cup fresh raspberries
• 1/4 cup raspberry jam or preserves
• 1 tablespoon water
• 2-3 whole chocolate sandwich cookies
• 2 tablespoons white chocolate shavings or finely chopped white chocolate
• Assorted gummy candies
• Small round candies (e.g., M&Ms Minis)

Equipment:

• 9×13 inch rectangular baking dish or a similar-sized glass dish
• Mixing bowls
• Spatula
• Plastic wrap
• Small saucepan (optional, for the sauce)

Instructions:

1. Prepare the Cookie Base:

• In a medium bowl, combine the crushed chocolate sandwich cookies and the melted butter. Mix well until the crumbs are evenly moistened.
• Press the mixture firmly into the bottom of the baking dish to create an even layer.
• Place the dish in the freezer while you prepare the ice cream layers.

2. Make the Raspberry Swirl Ice Cream Layer:

• In a medium bowl, gently fold the roughly chopped frozen raspberries into half of the softened vanilla ice cream (about 750 ml). Be careful not to overmix, as you want to create swirls of raspberry.
• Spread this raspberry swirl ice cream evenly over the chilled cookie base.
• Return the dish to the freezer for at least 30 minutes to allow this layer to firm up slightly.

3. Add the White Chocolate Ice Cream Layer:

• In another bowl, gently fold the white chocolate chips or chopped white chocolate into the remaining softened vanilla ice cream (about 750 ml).
• Spread this white chocolate ice cream evenly over the raspberry swirl layer.
• Cover the dish with plastic wrap and freeze for at least 4 hours, or preferably overnight, until completely firm.

4. Prepare the Raspberry Sauce (Optional):

• While the cake is freezing, you can prepare a simple raspberry sauce. In a small saucepan, combine the raspberry jam or preserves with the water.
• Heat over low heat, stirring occasionally, until the jam has melted and the sauce is smooth.
• Remove from heat and let it cool completely.

5. Decorate the Cake:

• About 15-20 minutes before serving, remove the ice cream cake from the freezer to soften slightly.
• Spread the remaining 1 liter of vanilla ice cream on top of the frozen cake.
• Drizzle the cooled raspberry sauce over the top.
• Arrange the fresh raspberries, whole chocolate sandwich cookies, white chocolate shavings, gummy candies, and small round candies on top as desired to mimic the look of the image.

6. Serve:

• Slice the ice cream cake and serve immediately.

Enjoy your delicious homemade Oreo Raspberry Ice Cream Cake! Let me know if you have any other questions.

 Chicken Avocado Ranch Burritos Recipe 

Ingredients:

2 cups cooked chicken, shredded (rotisserie chicken works great)
1 ripe avocado, diced
1 cup shredded cheese (cheddar, Monterey Jack, or your favorite)
1/2 cup ranch dressing
1 cup cooked rice (white or brown)
1/2 cup black beans, drained and rinsed (optional)
1/2 cup corn (canned or frozen, optional)
1/4 cup fresh cilantro, chopped (optional)
4 large flour tortillas
Salt and pepper to taste
Lime wedges (for serving)
Instructions:

Prepare the Filling:
In a large bowl, combine the shredded chicken, diced avocado, shredded cheese, ranch dressing, cooked rice, black beans, corn, and cilantro (if using). Season with salt and pepper to taste. Mix until well combined.
Assemble the Burritos:
Lay a large flour tortilla flat on a clean surface. Spoon a generous amount of the chicken and avocado filling onto the center of the tortilla.
Fold in the sides of the tortilla, then roll it up from the bottom to the top, tucking in the sides as you go to create a tight burrito. Repeat with the remaining tortillas and filling.
Optional: Toast the Burritos:
If desired, heat a skillet over medium heat. Place the burritos seam-side down in the skillet and cook for about 2-3 minutes on each side, or until golden brown and crispy.
Serve:
Slice the burritos in half and serve with lime wedges on the side for squeezing over the top. Enjoy!

Smothered Chicken and Rice 

Ingredients:

4 boneless, skinless chicken breasts (or thighs), cut into chunks
2 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
1 cup chicken broth
1/2 cup heavy cream
1/2 cup diced tomatoes (optional)
1 tsp paprika
1 tsp dried thyme
1/2 tsp cayenne pepper (adjust to taste)
Salt and pepper, to taste
2 tbsp fresh parsley, chopped (for garnish)
2 cups cooked white rice
Instructions:

Cook the Chicken:
Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt, pepper, and paprika. Sear until golden brown on all sides, about 5 minutes. Remove and set aside.

Sauté the Aromatics:
In the same skillet, add diced onions and cook until translucent. Stir in garlic and cook for 1 minute until fragrant.

Prepare the Sauce:
Pour in the chicken broth and heavy cream. Add diced tomatoes, thyme, and cayenne pepper. Stir and let it simmer for 3-4 minutes.

Combine and Simmer:
Return the chicken to the skillet, cover, and let it simmer in the sauce for 10-15 minutes, or until the chicken is fully cooked and the sauce thickens.

Serve:
Spoon the smothered chicken and sauce over cooked white rice. Garnish with freshly chopped parsley.

Parmesan Garlic Mashed Potato Bites are a delightful twist on classic mashed potatoes, perfect as an appetizer, snack, or side dish. These bites are crispy on the outside and soft on the inside, loaded with the rich flavors of garlic, butter, and Parmesan cheese. Whether you’re serving them at a family dinner or as a party snack, these potato bites are sure to be a hit. They are simple to make, packed with comforting flavors, and can be customized to your taste.

Full Recipe:
Ingredients:

Potatoes: 3 medium-sized
Salt: to taste
Black pepper: to taste
Garlic: 3 cloves, minced
Fresh parsley: A small bunch, finely chopped
Butter: 1 tablespoon (20-25g)
Egg yolks: 3 (2 for the mixture, 1 for brushing the bites)
Parmesan cheese (optional): 2 tablespoons, shredded
Step-by-Step Instructions:

Step 1: Prepare the Potatoes
Peel and Boil the Potatoes:
Peel the potatoes and cut them into evenly sized chunks for quicker cooking.
Place the potatoes in a pot of salted water and bring to a boil. Boil the potatoes until they are tender and easily pierced with a fork, which should take about 15-20 minutes.
Drain and Mash:
Once the potatoes are cooked, drain them well and return them to the pot or a large bowl.
Use a potato masher or fork to mash the potatoes until smooth and free of lumps.
Step 2: Season the Potatoes
Add Butter and Seasoning:
While the potatoes are still warm, add 1 tablespoon of butter, and stir until melted and well incorporated.
Season with salt and black pepper to taste.
Add Garlic and Parsley:

Add the minced garlic and chopped fresh parsley to the mashed potatoes. Stir everything together until well combined.
Step 3: Prepare the Potato Mixture
Incorporate the Egg Yolks:
Separate the egg yolks from the whites. Add 2 egg yolks to the mashed potato mixture, and stir thoroughly. The egg yolks will help bind the mixture and give the bites a rich texture.
Optional Parmesan Addition:
If you’d like to add more flavor, mix in 2 tablespoons of shredded Parmesan cheese. This will enhance the savory taste and give a subtle cheesy flavor to the potato bites.
Step 4: Shape the Potato Bites
Shape the Bites:
Once the mixture is well combined, let it cool slightly. Scoop out small portions of the mashed potatoes (about 1 to 1.5 tablespoons each), and roll them into bite-sized balls. Alternatively, you can shape them into small patties or logs, depending on your preference.
Brush with Egg Yolk:
In a small bowl, lightly whisk the remaining egg yolk. Use a pastry brush to coat each potato bite with the egg yolk. This will give the bites a beautiful golden color and a crisp texture when baked.
Step 5: Bake the Potato Bites
Preheat the Oven:
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper or lightly grease it with oil to prevent sticking.
Bake the Bites:
Arrange the potato bites on the prepared baking sheet, leaving a little space between each one.
Bake the potato bites in the preheated oven for about 15-20 minutes, or until they turn golden brown and slightly crispy on the outside.
Step 6: Serve the Potato Bites
Garnish:
Once baked, remove the potato bites from the oven and allow them to cool slightly.
Garnish with a sprinkle of freshly chopped parsley or extra Parmesan cheese if desired.
Serve Hot:
Serve the Parmesan Garlic Mashed Potato Bites as a delicious appetizer or side dish. They pair wonderfully with dipping sauces like garlic aioli, sour cream, or marinara sauce.
Cooking Tips:

Choose the Right Potatoes: For a fluffy and creamy texture, use starchy potatoes like russet or Yukon Gold. These varieties will give you a smoother mash and a better bite.
Add Cheese for Extra Flavor: Parmesan adds a rich and nutty flavor, but you can also experiment with other cheeses like cheddar or mozzarella for a different twist.
Make Ahead: You can prepare the mashed potato mixture ahead of time and store it in the refrigerator. When ready to bake, shape the bites and follow the remaining steps.
Alternative Cooking Method: If you prefer a more crispy exterior, you can fry the potato bites in a bit of oil on the stovetop instead of baking them.
Storage:

Refrigeration: Store any leftover potato bites in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or on the stovetop to bring back their crispiness.
Freezing: You can freeze the uncooked potato bites. Place them on a baking sheet, freeze until solid, and then transfer them to a freezer-safe bag. When ready to cook, bake them directly from frozen, adding a few extra minutes to the cooking time.
Nutritional Information (Per Serving):

Calories: 140 kcal
Protein: 4g
Fat: 6g
Carbohydrates: 18g
Fiber: 2g
Cholesterol: 85mg
Sodium: 250mg
FAQs:

Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes can be used for a slightly sweeter and healthier variation of this recipe. Keep in mind that the texture may differ slightly.
Can I make these potato bites dairy-free?
Absolutely! To make them dairy-free, substitute the butter with olive oil or a dairy-free margarine. You can skip the Parmesan or use a plant-based cheese alternative.
What can I serve with these potato bites?
These potato bites pair well with a variety of dipping sauces such as sour cream, garlic aioli, ketchup, or even a spicy sriracha mayo.
Can I make them gluten-free?
Yes, these can be made gluten-free by ensuring that the Parmesan cheese you use is gluten-free and that there is no cross-contamination with gluten in the kitchen.
Conclusion: Parmesan Garlic Mashed Potato Bites are a comforting and delicious dish that can be enjoyed as a snack, side, or even as a party appetizer. The creamy mashed potato filling, flavored with garlic, herbs, and Parmesan cheese, is complemented by the crispy golden exterior. This recipe is easy to follow and perfect for experimenting with different flavor combinations. Whether you serve them at a family gathering or for a simple weeknight dinner, these savory bites are sure to please!

These cupcakes offer a refreshing and satisfying flavor that everyone will love.

Get ready for a real explosion of flavors with these lemon and peach cupcakes!

This recipe is the perfect combination of simplicity and flavor, ideal for surprising the family or for a special snack.

Let’s find out how to prepare this delight!

Ingredients Needed:

For the cream:

• 300 ml of milk
• 1 egg yolk
• 10 g sugar
• Vanilla essence (to taste)
• 3 tablespoons of sugar
• 2 tablespoons cornstarch

For the dough:

• 2 eggs
• 100 grams of sugar
• 100 ml sunflower oil
• 300 g wheat flour
• 10 g baking powder
• Lemon zest for a citrusy touch
• 80 g peaches in syrup, for a sweet fruity flavor
  

  Step by step:

  1. Preparing the cream:

  • Mix the milk, egg yolk, sugar and vanilla extract in a saucepan. Add the cornstarch and cook over low heat until thickened. Once thickened, cover with aluminum foil and let cool.

  2. Preparing the dough:

  • In a bowl, beat the eggs with sugar until you get a homogeneous mixture. Add the oil, sifted flour, yeast and lemon zest. Divide the dough into two parts and leave in the refrigerator for 30 minutes.

  3. Assembling the cupcakes:

  • Roll out one part of the dough and cut circles with a cutter. Place the circles on a baking sheet lined with parchment paper. Add a peach slice and a teaspoon of cream to each circle. Top with the other half of the grated dough.

  4. Cooking:

  • Preheat the oven to 200°C. Bake the cupcakes for about 20 minutes or until golden brown.

  5. Decoration and tasting:

  • Once cooled, sprinkle powdered sugar over the cupcakes for a sweet and attractive finish.

  Tips and Suggestions:

  • • Substitutions: If desired, substitute the peach with another fruit of your choice such as apples, pears or strawberries.
  • Milk: For a lactose-free version, replace regular milk with plant-based milk such as almond or coconut milk.
  • Storage: The cupcakes can be stored in the refrigerator for 2-3 days in an airtight container or frozen for later use.These lemon peach muffins are perfect for any time of day, offering a refreshing and satisfying flavor that everyone will love.Try this quick and easy recipe and be amazed by the results! Don’t forget to share this delicious treat with friends and family.

    Enjoy every bite of these cupcakes that are real party favorites!

Quick and delicious buns, ready in 10 minutes to surprise your guests!

Today, I’m going to share with you an incredible recipe for yeast-free bread that’s ready in just 10 minutes. It’s perfect for when you have unexpected guests.

You’ll be impressed by the softness and flavor of these yogurt buns, which are so good you won’t even realize they don’t have yeast.

This recipe is super practical and I believe everyone should have it in their recipe book. And best of all: you can prepare them quickly and put them in the oven.

Ingredients:

• 2 cups of yogurt (200 ml each)
• 1 cup of oil
• 1 egg white (the yolk will be used for brushing)
• 1 teaspoon salt
• 3 level tablespoons of baking powder (Royal type)
• 4 to 5 cups of wheat flour
• Sesame seeds (optional)

Preparation method:

Place the yogurt in a bowl, add the oil and egg white, reserving the yolk to brush over the breads later.

• Tip: It is important that all ingredients are at room temperature. Mix well with a whisk until everything is well incorporated.

Add the sifted wheat flour little by little, along with the salt and baking powder.

• Note: We use 3 tablespoons of yeast to ensure that the dough rises quickly, without the need for fermentation time, which makes the recipe very practical.

The dough should be soft and not stick to your hands. Since we are using yogurt, it will absorb a good amount of flour.

Then, add 4 to 5 cups of flour, without overdoing it, so as not to make the dough tough. The softer the dough, the softer the bread will be. If necessary, add a little oil to help prevent it from sticking to your hands.

After kneading well, place a little flour on the surface and roll out the dough.

Shape it into a roll and divide it into two equal parts. Then, cut each part into 8 pieces and make balls with your hands. Use flour to prevent the dough from sticking.

After forming the balls, sprinkle a little flour on top and shape them again, leaving them smooth.

Place the balls on a baking sheet lined with parchment paper, which is important to give the breads a nice, smooth finish.

Brush the reserved egg yolk over the cookies, if you prefer, add sesame seeds on top for extra flavor.

Place the yogurt breads in a preheated oven at 180°C and bake until golden brown. After removing them from the oven, let them cool a little and test the texture.

And that’s it! Your yogurt breads are ready to be enjoyed.

Homemade Pistachio Mango Ice Cream

This recipe yields approximately 1 quart of ice cream.

Ingredients:

For the Pistachio Base:

• 1 cup (240 ml) whole milk
• ¾ cup (150 g) granulated sugar
• ⅛ teaspoon fine sea salt
• 1 ½ cups (360 ml) heavy cream
• ½ teaspoon pure vanilla extract
• ½ cup (about 70g) shelled, unsalted pistachios, roughly chopped (reserve some for garnish if desired)
• 2 tablespoons pistachio paste (optional, but enhances the pistachio flavor and color)

For the Mango Swirl:

• 1 ripe mango (about 1 ½ cups diced)
• 2 tablespoons granulated sugar
• 1 tablespoon fresh lime or lemon juice

Equipment:

• Medium saucepan
• Whisk
• Heatproof bowl
• Plastic wrap
• Blender or food processor
• Fine-mesh sieve (optional, for smoother mango swirl)
• Ice cream maker
• Freezer-safe container

Instructions:

Part 1: Making the Pistachio Base

1. Combine Milk, Sugar, and Salt: In a medium saucepan, whisk together the milk, granulated sugar, and salt until the sugar is mostly dissolved.
2. Heat the Mixture: Place the saucepan over medium heat and stir constantly until the sugar is completely dissolved and the mixture is just starting to steam around the edges. Do not boil.
3. Add Cream and Vanilla: Remove the saucepan from the heat and stir in the heavy cream and vanilla extract.
4. Infuse with Pistachios (Optional but Recommended): For a more intense pistachio flavor, add the roughly chopped pistachios to the warm cream mixture. Cover the saucepan and let it steep for at least 30 minutes, or up to 1 hour, at room temperature. This allows the pistachio flavor to infuse into the cream. If you are using pistachio paste, you can skip this steeping step and add it later.
5. Strain the Base (If Steeping Pistachios): If you steeped the pistachios, pour the cream mixture through a fine-mesh sieve into a heatproof bowl, pressing down on the solids to extract as much flavor as possible. Discard the solids.
6. Stir in Pistachio Paste (If Using): If you didn’t steep pistachios or want to boost the flavor and color further, stir in the pistachio paste into the strained (or un-steeped) cream base until well combined.
7. Chill the Base: Cover the bowl with plastic wrap, pressing it directly onto the surface of the liquid to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until the mixture is thoroughly chilled (below 40°F or 4°C). This chilling step is crucial for proper freezing and a smooth texture.

Part 2: Making the Mango Swirl

1. Prepare the Mango: Peel and dice the ripe mango.
2. Blend the Mango: Place the diced mango, sugar, and lime or lemon juice in a blender or food processor. Blend until completely smooth.
3. Strain for Smoothness (Optional): For an extra smooth swirl, pour the mango puree through a fine-mesh sieve to remove any fibers.
4. Chill the Swirl: Cover the mango puree and refrigerate it until it is well chilled, at least 1 hour. This prevents it from melting the ice cream base too quickly.

Part 3: Churning and Swirling

1. Churn the Pistachio Base: Pour the chilled pistachio base into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-30 minutes, or until the mixture has thickened to the consistency of soft-serve ice cream.
2. Layer in the Mango Swirl: Once the pistachio ice cream is churned, gently transfer about one-third of it into your freezer-safe container. Drizzle some of the chilled mango puree over the top. Repeat this process with the remaining ice cream and mango puree, creating layers. You can gently swirl the mango into the ice cream with a knife or skewer, being careful not to overmix.
3. Freeze to Harden: Cover the container tightly with a lid or plastic wrap and freeze for at least 4 hours, or preferably overnight, to allow the ice cream to fully harden.

To Serve:

• Scoop the pistachio mango ice cream into bowls or cones.
• Garnish with extra chopped pistachios, if desired.

Enjoy your delicious homemade Pistachio Mango Ice Cream! Let me know if you have any other questions.