PST-Algerie

Author: Admin

  • Super Soft and Crispy Crust Bread Recipe

    Super Soft and Crispy Crust Bread Recipe

    Super Soft and Crispy Crust Bread Recipe

    Ingredients:

      • Water: ⅔ cup (160 ml)
      • Plain yogurt: ¼ cup (60 g)
      • Fresh yeast: 1 tsp. (3 g) or dry yeast: ½ tsp. (2 g)
      • Sugar: A pinch to activate the yeast
      • Vegetable oil: 1 tbsp.
      • Bread flour: 2 ½ cups (320 g)
      • Salt: 1 tsp. (6 g)
      • Sesame seeds (or any seeds you like): Optional for topping

    Directions:

      1. In a bowl, mix the water, yogurt, yeast, and a pinch of sugar to activate the yeast.
      2. Add the vegetable oil, flour, and salt to the wet mixture. Stir until all the dry flour is incorporated—no need to knead.
      1. Cover the dough and let it rest for 30 minutes.
      2. After resting, wet your hands and stretch the four sides of the dough, folding each side toward the center.
      3. Using the “lift and slap” technique, lift the dough and slap it back into the bowl. Cover and let it rest for another 30 minutes.
      1. Repeat the stretching, folding, and lifting process one more time. After this second round, let the dough rise until doubled in size, about 2 hours.
      2. Once the dough has risen, sprinkle some flour on your work surface, fold the dough in half, and gently flatten it into a rectangle.
      3. Roll the dough and press down with your fingers to seal the edge. Pinch the seams to close it well.
      1. Move the dough into a loaf pan lined with baking paper. Cover with a towel and let it rise for another 30 minutes.
      2. Preheat the oven to 430°F (220°C).
      3. Once the dough has risen, brush the top with water and sprinkle sesame seeds or other seeds of choice.
      1. Score the top of the bread with a sharp blade.
      2. Cover the loaf pan with another loaf pan and bake for 25 minutes.
      3. Remove the top loaf pan and bake for another 10 minutes to crisp up the crust.
    1. Remove the bread from the pan, cover it with a towel, and let it cool completely before slicing.

    Serving Suggestions:

      • Spread with butter or jam for a simple, delicious snack.
    • Use this bread to make gourmet sandwiches, or as toast for breakfast with avocado.
    • Pair it with soups or salads for a light meal.

    Cooking Tips:

      • Make sure your yeast is fresh for the best rise.
      • You can add herbs like rosemary or garlic to the dough for extra flavor.
      • To avoid the dough sticking to your hands, keep them slightly wet while working with it.

    Nutritional Benefits:

      • Yogurt in the dough adds protein and calcium, enhancing the bread’s nutritional value.
      • Minimal added sugar and oil make this bread a healthier option compared to store-bought alternatives.
    • Rich in complex carbohydrates, providing sustained energy.

    Dietary Information:

      • This bread is vegetarian-friendly.
    • Can be made dairy-free by substituting the yogurt with a plant-based option.
    • Free from preservatives and artificial additives, making it a wholesome choice.

    Nutritional Facts (per slice, based on 12 slices):

      • Calories: 130 kcal
      • Carbohydrates: 22g
      • Protein: 4g
      • Fat: 3g
      • Fiber: 1g
      • Sodium: 170mg

    Storage:

    • Store at room temperature in an airtight container for up to 3 days.
    • Freeze for up to 1 month. Thaw at room temperature or reheat in the oven to restore crispiness.
  • Old Family Recipe for Making Moist Cornbread with Mayonnaise

    Old Family Recipe for Making Moist Cornbread with Mayonnaise

    Ingredients for Health-Conscious Cornbread:

    • 2 cups of cornmeal – A good source of fiber and whole grains.
    • 1 cup of gluten-free flour – Ensures the recipe is suitable for those with gluten sensitivities, while still maintaining a light texture.
    • 2 eggs – Packed with protein and essential nutrients.
    • 1 cup of mayonnaise – Surprisingly, this adds moisture without overwhelming the flavor.
    • 2 to 2.5 cups of buttermilk – Provides a rich, tangy flavor and helps create the ideal batter consistency.
    • 1/2 cup of sugar – Opt for natural sweeteners like honey or maple syrup for a healthier twist.
    • 3 teaspoons of salt – Enhances the natural flavors of the ingredients.
    • 1/2 cup of vegetable oil – Try heart-healthy oils like olive or avocado oil for added health benefits.

    Step-by-Step Guide to Perfect Cornbread:

    1. Preheat the Oven:

    Preheat your oven to 375°F (190°C). As you prepare the batter, place a cast iron skillet over medium-high heat with 1/2 cup of vegetable oil. This will help create the cornbread’s signature crispy crust.

    2. Mix the Ingredients:

    In a large bowl, combine cornmeal, gluten-free flour, eggs, mayonnaise, buttermilk, sugar, and salt. Stir well until the batter is thick yet pourable. Adjust the amount of buttermilk as needed to get the right consistency.

    3. Heat the Skillet:

    Once the oil in the skillet is hot, pour the batter into the skillet. You should hear a slight sizzle, which ensures the cornbread will have a golden, crispy bottom.

    4. Smooth the Top:

    Use a spatula to smooth the top of the batter. The oil pooling around the edges is key to achieving the perfect texture and taste.

    5. Bake:

    Transfer the skillet to the oven and bake for 35 minutes, or until the crust is golden brown and a toothpick inserted into the center comes out clean. The result should be a soft, moist interior with a crisp outer layer.

    6. Serve:

    Allow the cornbread to cool slightly before slicing. Serve it with fried cabbage, potatoes, or smoked sausage for a comforting, hearty meal. It also pairs well with soups or stews for a healthy, well-balanced dinner.

    Golden-brown skillet cornbread topped with fresh herbs, a healthy twist on a family favorite using gluten-free flour and olive oil for added nutritional benefits

     

    Tips for Healthier Cornbread:

    • Use Gluten-Free Flour: By using gluten-free flour, this recipe is perfect for those managing gluten intolerance or celiac disease.
    • Substitute the Sugar: For a healthier option, substitute the sugar with natural sweeteners like honey or coconut sugar, which have a lower glycemic index.
    • Heart-Healthy Oil: Consider replacing vegetable oil with olive oil or avocado oil, both of which are packed with healthy fats beneficial for heart health.
    • Boost Nutrition: Add ingredients like flaxseeds, chia seeds, or even grated carrots to increase the nutritional value without altering the taste.

    Why This Recipe Stands Out:

    This cornbread recipe brings together tradition and modern healthy living. Incorporating ingredients like mayonnaise and buttermilk ensures a moist and rich flavor, while using gluten-free flour and healthier oils makes it suitable for a variety of dietary needs. The simple, wholesome ingredients make this dish not only comforting but also packed with nutrients that support heart health, digestive health, and immune function.

    Cooking this  cornbread also holds a special place in my heart. The aroma of it baking in the oven takes me back to summers spent with my aunt, where family, food, and memories were intertwined. By sharing this recipe, you’re not just making a dish; you’re keeping the tradition alive, and in a healthy, nutritious way.

    Nutritional Benefits of Cornbread with Mayonnaise:

    • Cornmeal: High in fiber, it helps with digestion and promotes satiety, making it a great ingredient for weight management.
    • Eggs: Rich in high-quality protein, essential for muscle building and tissue repair.
    • Buttermilk: Provides a good source of calcium and vitamin D, promoting bone health.
    • Olive Oil (if substituted): Contains monounsaturated fats, known for reducing the risk of heart disease and maintaining good cholesterol levels.

    Perfect Pairings for a Healthy Meal:

    • Grilled Vegetables: Add a side of nutrient-dense veggies like broccoli, zucchini, or kale for an antioxidant boost.
    • Smoked Salmon: For a heart-healthy meal, serve the cornbread alongside protein-rich smoked salmon, which is high in omega-3 fatty acids.
    • Fresh Salad: A simple mixed green salad with olive oil and lemon dressing can complement the richness of the cornbread while offering a dose of vitamins and minerals.
  • Mini BBQ Meatloaves (Mini Meatloaf Muffins)

    Mini BBQ Meatloaves (Mini Meatloaf Muffins)

    Mini BBQ Meatloaves are a delightful twist on the classic comfort food, packed with savory flavors and topped with a sweet and tangy glaze. These individual portions are perfect for serving at parties, family dinners, or whenever you’re craving a comforting, homemade meal.

    Why You’ll Love This Recipe:
    These mini meatloaves are not only cute and perfectly portioned but also incredibly flavorful. They combine the richness of ground beef with the savory-sweet notes of BBQ sauce and a tangy glaze on top. Easy to make and quick to bake, they’re a great option for busy weeknights or whenever you want a comforting meal without the fuss of a full-sized meatloaf.

    Ingredients:

    1 ½ lbs Ground beef
    ½ cup Chopped onion
    ½ cup Chopped bell pepper
    2 tsp Worcestershire sauce
    2 tbsp Chopped fresh parsley
    1 tsp Dijon mustard
    ¼ cup BBQ sauce
    ⅔ cup Bread crumbs
    1 tsp Italian seasoning
    1 tsp Garlic powder
    1 Large egg
    Salt and pepper, to taste
    For the Glaze:

    ¼ cup BBQ sauce
    ¼ cup Ketchup
    1 tbsp Honey
    Step-by-Step Directions:

    Step 1: Prepare The Meatloaf Mixture

    Preheat the Oven:
    Preheat your oven to 350°F (175°C). Grease a muffin tin well to prevent sticking.

    Mix the Meatloaf Ingredients:
    In a mixing bowl, combine the ground beef, chopped onion, chopped bell pepper, Worcestershire sauce, chopped parsley, Dijon mustard, BBQ sauce, bread crumbs, Italian seasoning, garlic powder, egg, salt, and pepper. Mix well with your hands until thoroughly combined.

    Step 2: Shape and Glaze the Mini Meatloaves

    Shape the Meatloaves:
    Divide the meatloaf mixture evenly into 10 sections. Place each section into the prepared muffin tin, pressing down gently to form mini meatloaves.

    Prepare the Glaze:
    In a small bowl, stir together the BBQ sauce, ketchup, and honey until well combined.

    Top with Glaze:
    Spoon the glaze mixture evenly over the top of each mini meatloaf, spreading it to cover the surface.

    Step 3: Bake The Mini Meatloaves

    Bake:
    Place the muffin tin in the preheated oven and bake for 25 minutes, or until the mini meatloaves are browned and cooked completely through.

    Step 4: Serve and Enjoy

    Serve:
    Remove the mini meatloaves from the oven and let them cool slightly in the muffin tin before serving.

    Tips:

    For extra flavor, consider adding a sprinkle of shredded cheese on top of the glaze before baking.
    Customize the mini meatloaves with your favorite herbs or additional vegetables like finely chopped mushrooms.
    Leftover mini meatloaves can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven before serving.
    Storage Options:
    Store any leftover Mini BBQ Meatloaves in an airtight container in the refrigerator for up to 3 days. Reheat portions as needed for quick and delicious meals.

    This format ensures clarity and provides all the details needed to successfully recreate these tasty Mini BBQ Meatloaves. Enjoy your meal!

  • Baked Ravioli with Mustard

    Baked Ravioli with Mustard

    Baked Golden Andouillette with Creamy Mustard Sauce
    Ingredients:

    4 soft
    200ml heavy cream
    2 tablespoons Dijon mustard
    1 tablespoon old-fashioned mustard
    1 onion, chopped
    1 tablespoon olive oil
    Salt and pepper….
    Fresh parsley for garnish (optional)

    Preparing the desserts:
    Preheat the oven to 180°C (350°F).
    In a frying pan, heat the olive oil and return the zeppole over medium heat until golden brown on all sides, about 5 minutes. Remove from the pan and place on a gratin plate.

    Preparing the mustard sauce:
    In the same pan, stir the chopped onion until translucent. Simply add the sour cream, Dijon mustard and old-fashioned mustard. Mix well to make a smooth sauce. Season with salt and black pepper to taste
    Baking:
    Pour the mustard sauce over the andouillets in the gratin dish. Bake for 20-25 minutes, until the fillets are well cooked and the sauce is lightly browned and creamy.
    Finish:
    Serve the andouillelettes piping hot, smothered in mustard sauce. Fresh parsley parsley for a touch of color and freshness. This dish pairs perfectly with French fries, rice or a green salad.
    Prep time: 10 minutes | Cook time: 25 minutes | Total time: 35 minutes
    Calories: 500 kcal per serving | Servings: 4 people

  • Chicken and Broccoli Baked Alfredo

    Chicken and Broccoli Baked Alfredo

    Chicken and Broccoli Baked Alfredo

    Ingredients:

    • 1 pound rigatoni pasta
      1 rotisserie chicken, meat shredded
      2 cups of creamy Alfredo sauce
      1 1/2 cups fresh broccoli florets
      1 cup mozzarella cheese, freshly shredded
      1/2 cup grated Parmesan cheese
      Salt and freshly ground black pepper, to taste
      1 tablespoon garlic powder

    Instructions:

    Start by preheating your oven to 350°F (175°C).
    Cook the rigatoni in a large pot of boiling salted water until it is slightly less cooked than al dente, about 3-4 minutes less than the package directions.
    Add the broccoli florets to the pasta during the last 3 minutes of cooking to soften slightly.
    Drain the pasta and broccoli well and transfer them to a 9×13-inch baking dish.
    To the baking dish, add the shredded chicken, Alfredo sauce, garlic powder, salt, and pepper. Stir everything together to distribute the ingredients evenly.
    Sprinkle the top with the shredded mozzarella and grated Parmesan cheeses.
    Bake in the preheated oven, uncovered, for about 25 minutes, or until the cheese on top is melted and golden.
    Allow the dish to cool for a few minutes before serving to let the flavors meld together.
    Prep Time: 15 mins | Total Time: 40 mins | Servings: 6

  • Spinach and Cheese Stuffed Croissants

    Spinach and Cheese Stuffed Croissants

    Spinach and Cheese Stuffed Croissants

    Table of Contents

    Ingredients:

    For the Filling:

      • Onion: 1 small, finely chopped
      • Olive Oil: 3-4 tablespoons
      • Garlic Cloves: 3, grated
      • Scallions: 6, thinly sliced
      • Spinach Leaves: 1 pound (455g)
      • Salt: To taste
      • Black Pepper: Freshly cracked, to taste
      • Dried Dill: 1 teaspoon
      • Cream Cheese: 4 oz (115g)
    • Feta Cheese: 11 oz (300g), crumbled
    • Shredded Cheese (Mozzarella, Gouda, or Gruyère): To taste

    For the Croissants:

    • Croissants: 4-5, sliced in half lengthwise

    Directions:

    Preheat the Oven:

    1. Preheat the oven to 350°F (180°C).

    Prepare the Filling:

      1. Cook the Onion: Heat olive oil in a skillet over medium heat. Add the finely chopped onion and a pinch of salt. Sauté for about 8 minutes until soft and golden.
      1. Add Garlic: Stir in the grated garlic and cook until fragrant, about 1 minute.
      2. Cook Scallions: Add the thinly sliced scallions and cook for another 2-3 minutes until softened.
      3. Cook Spinach: Add the spinach in batches, along with salt and pepper, cooking over high heat until the spinach wilts and the liquid evaporates. This should take 5-7 minutes.
    1. Mix in Dill and Cream Cheese: Remove from heat and stir in the dried dill and cream cheese, mixing until fully combined.
    2. Add Feta Cheese: Stir in the crumbled feta cheese until evenly distributed.

    Assemble the Croissants:

      1. Prepare Croissants: Place the bottoms of the sliced croissants on a baking tray lined with parchment paper.
    1. Add Filling: Divide the spinach and cheese filling among the croissants. Top with shredded mozzarella or your preferred cheese.
    See also  4-Ingredient Oreo Biscuit Dora Cake (Dorayaki Style)

    Bake:

      1. Bake Croissants: Bake in the preheated oven for 10 minutes or until the cheese melts and the filling is heated through.
      2. Add Croissant Tops: Place the croissant tops over the filling and return to the oven for 3-4 minutes, allowing them to warm through and become lightly toasted.

    Serving Suggestions:

    • Serve warm with a fresh green salad or roasted vegetables for a complete meal.
    • Pair with a light tomato or vegetable soup for a cozy lunch or dinner.

    Cooking Tips:

      • Prevent Soggy Filling: Cook the spinach on high heat to evaporate excess moisture before mixing with the cheese.
    • Flavor Boost: Add a pinch of nutmeg to the spinach mixture for extra depth of flavor.
    • Cheese Variety: Use a mix of cheeses like cheddar, Swiss, or gouda to enhance the flavor complexity.

    Nutritional Benefits:

      • Spinach: Loaded with vitamins A, C, and K, along with iron, magnesium, and antioxidants.
    • Feta Cheese: Rich in protein and calcium, supporting bone health.
    • Olive Oil: A good source of heart-healthy monounsaturated fats.

    Dietary Information:

      • Vegetarian-Friendly: Ensure all cheeses are suitable for vegetarians.
    • Lighter Option: Use low-fat cream cheese and reduce the amount of shredded cheese for a lighter version.

    Storage Tips:

      • Refrigerate Leftovers: Store any leftover croissants in an airtight container in the refrigerator for up to 2 days.
      • Reheat: Reheat in the oven at 350°F (180°C) for 5-7 minutes until warmed through.

    Why You’ll Love This Recipe:

    • Comforting and Satisfying: The rich, cheesy spinach filling inside a flaky croissant is the perfect combination of comfort and indulgence.
    • Easy to Make: These stuffed croissants are simple to prepare and are great for a quick meal or snack.
    • Versatile: Enjoy them for breakfast, lunch, brunch, or as an appetizer at your next gathering.
  • Banana Oatmeal Chocolate Cake with Walnuts

    Banana Oatmeal Chocolate Cake with Walnuts

    This Banana Oatmeal Chocolate Cake is a healthy and delicious treat that’s perfect for any time of the day. Made with wholesome ingredients like oats, bananas, and dark chocolate, this cake is not only tasty but also nutritious. It’s naturally sweetened with bananas and enhanced with a touch of vanilla and cocoa. Topped with walnuts and chocolate, it’s a delightful combination of flavors and textures.

    Preparation Time:
    Prep Time: 15 minutes
    Cook Time: 30-35 minutes
    Total Time: 50 minutes
    Ingredients:
    150g (5 ounces) oatmeal
    150ml (5 fl oz) milk
    2 eggs
    2 bananas, mashed
    1 teaspoon vanilla extract
    20g (0.7 ounces) sugar-free cocoa powder
    5g (0.18 ounces) baking powder
    1 pinch of salt
    Vegetable oil for greasing
    30g (1 ounce) walnuts, chopped
    40g (1.4 oz) sugar-free dark chocolate
    20ml (0.8 fl oz) hot milk
    Directions:

    Prepare Oatmeal Mixture:
    Combine 150g of oatmeal with 150ml of milk in a bowl.
    Let it soak for 10 minutes.
    Mix Wet Ingredients:
    Add 2 eggs, mashed bananas, and vanilla extract to the soaked oatmeal.
    Mix well until fully combined.
    Add Dry Ingredients:
    Add cocoa powder, baking powder, and a pinch of salt to the mixture.
    Mix thoroughly to ensure everything is well incorporated.
    Prepare Baking Pan:
    Preheat the oven to 180°C (360°F).
    Grease a baking pan with vegetable oil.
    Pour the batter into the prepared pan and level the top.
    Bake:
    Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
    Prepare Walnuts and Chocolate:
    While the cake is baking, chop the walnuts and set aside.
    Melt the dark chocolate with hot milk, stirring until smooth.
    Decorate:
    Once the cake is baked and slightly cooled, drizzle the melted chocolate over the top.
    Sprinkle with chopped walnuts.
    Decorate again with a drizzle of melted chocolate.
    Serving Suggestions:
    Serve the cake warm or at room temperature.
    Enjoy with a cup of aromatic tea made with orange slices, black tea, boiling water, and honey.
    Cooking Tips:
    Ensure the bananas are well mashed for a smooth batter.
    Adjust the sweetness by adding a bit of honey or maple syrup if desired.
    Use a non-stick baking pan or line with parchment paper for easy removal.
    Nutritional Benefits:
    Oatmeal: A good source of fiber and helps in maintaining a healthy digestive system.
    Bananas: Provide natural sweetness and are rich in potassium and vitamins.
    Dark chocolate and walnuts: Add healthy fats and antioxidants.
    Dietary Information:
    Calories: Approximately 200 per serving
    Protein: 6g
    Carbohydrates: 30g
    Fat: 8g
    Dietary Considerations: This recipe is gluten-free if using certified gluten-free oats. It is also free of refined sugars if using sugar-free chocolate.
    Storage:
    Room Temperature: Store the cake in an airtight container for up to 3 days.
    Refrigerator: For longer storage, keep it in the refrigerator for up to a week.
    Why You’ll Love This Recipe:
    Easy to Make: Simple steps and wholesome ingredients.
    Naturally Sweetened: Uses bananas and is free of refined sugars.
    Versatile Treat: Perfect for any time of the day.
    Delicious and Nutritious: The combination of chocolate and walnuts adds a delightful crunch and flavor.
    Conclusion:
    This Banana Oatmeal Chocolate Cake with Walnuts is a perfect blend of healthy and delicious. With its rich flavors and wholesome ingredients, it’s a treat you can feel good about enjoying. Serve it with a cup of aromatic tea for a perfect snack or dessert.

    Bon appétit

  • Sugar free ! No calories! Only 3 ingredients! Low-calorie dessert

    Sugar free ! No calories! Only 3 ingredients! Low-calorie dessert

    7 g of Agar Agar or unflavored gelatin, hydrated in 60 ml of water.

    400 ml of coconut milk.

    120 ml of water.

    50 g of unsweetened cocoa.

    Preparation:

    In a small container we begin our incantation. On hydrate the Agar Agar or unflavored gelatin with 60 ml of water. We mix and let the magic of hydration do its work.

    In a casserole dish, combine the 400 ml of coconut milk and add 120 ml of water. At this point we added the unsweetened and integrated cocoa.

    To the previous mixture, we add Agar Agar or hydrated gelatin without flavor. Mix again to integrate.

    Bring the pot to medium heat and, with patience and love, stir until the mixture begins to boil.

    We remove the mixture from the heat and pour them into a silicone mold, previously greased so that it is not difficult to unmold later. We arrange the surface well.

    We put our delicious dessert in the refrigerator for 1-2 hours. Meanwhile, the magic of freshness will transform our creation into delicious snacks ready to conquer your senses.

    We unmold and we find a dessert with a soft texture, intense flavor, and above all, respectful of our well-being goals! This low-calorie dessert demonstrates that indulgence can go hand in hand with self-care

  • Classic Chocolate Chip Cookies:

    Classic Chocolate Chip Cookies:

    Ingredients:

    • 1 cup (2 sticks) unsalted butter, softened
    • 3/4 cup granulated sugar
    • 3/4 cup packed brown sugar
    • 1 teaspoon vanilla extract
    • 2 large eggs
    • 2 1/4 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 2 cups semisweet chocolate chips

    cheek out also :

     

    Instructions:

    1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
    2. In a large mixing bowl, cream together the softened butter, granulated sugar, brown sugar, and vanilla extract until light and fluffy.
    3. Beat in the eggs one at a time until well combined.
    4. In a separate bowl, whisk together the flour, baking soda, and salt.
    5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
    6. Stir in the chocolate chips until evenly distributed throughout the dough.
    7. Drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie.
    8. Bake in the preheated oven for 9-11 minutes, or until the edges are golden brown.
    9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

    Enjoy your homemade chocolate chip cookies! Feel free to customize the recipe by adding nuts, different types of chocolate chips, or other mix-ins according to your preference

  • Chocolate Nut Cake with Cream Cheese Filling and Chocolate Glaze

    Chocolate Nut Cake with Cream Cheese Filling and Chocolate Glaze

    Chocolate Nut Cake with Cream Cheese Filling and Chocolate Glaze

    Table of Contents

    Ingredients:

    For the Cake:

      • 150g butter (at room temperature)
      • 1/4 tsp salt
      • 300g sugar
      • 3 chicken eggs
      • 150ml vegetable oil
      • 330g flour
      • 270ml kefir
      • 1 tbsp cocoa powder
      • 1 tsp baking soda
      • 1 tsp baking powder
      • 350g soft cream cheese
      • 2 tbsp boiled condensed milk
      • 100g dark chocolate (melted)
      • 100g almonds (roughly chopped)
    • 100g hazelnuts (roughly chopped)

    For the Chocolate Glaze:

      • 600g dark chocolate (melted)
      • 70ml vegetable oil

    Step-by-Step Instructions:

    Step 1: Prepare the Cake Batter

      1. Preheat the Oven:
        • Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
      2. Cream the Butter and Sugar:
          • In a large bowl, beat the 150g of softened butter and 300g of sugar until light and fluffy, about 2-3 minutes.

         

      3. Add the Eggs and Oil:
        • Gradually add the eggs one at a time, beating well after each addition. Then, slowly pour in 150ml of vegetable oil while continuing to mix until well combined.
      1. Combine Dry Ingredients:
        • In a separate bowl, sift together the 330g of flour, 1 tbsp cocoa powder, 1 tsp baking soda, 1 tsp baking powder, and 1/4 tsp salt.
      2. Add Dry Ingredients and Kefir:
          • Alternately add the flour mixture and 270ml of kefir to the wet mixture, starting and ending with the dry ingredients. Mix just until combined, making sure not to overmix.

         

      3. Add the Nuts:
        • Fold in the roughly chopped almonds and hazelnuts, distributing them evenly through the batter.

    Step 2: Bake the Cake

    1. Divide and Bake:
      • Pour the batter evenly into the prepared cake pans and smooth the tops. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
    2. Cool the Cakes:
        • Once baked, remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer the cakes to a wire rack to cool completely.

       

    Step 3: Prepare the Cream Cheese Filling

      1. Mix the Cream Cheese and Condensed Milk:
        • In a medium bowl, beat the 350g of soft cream cheese with 2 tablespoons of boiled condensed milk until smooth and creamy.
    1. Add Melted Chocolate:
      • Fold in 100g of melted dark chocolate, mixing until fully combined. Set the filling aside to firm up slightly while the cakes continue to cool.

    Step 4: Assemble the Cake

      1. Layer the Cakes:
          • Once the cakes have cooled, place one cake layer on a serving plate or cake stand. Spread half of the cream cheese filling evenly over the top.

         

      2. Add the Second Layer:
        • Place the second cake layer on top of the filling and gently press down. Spread the remaining cream cheese mixture over the top layer, smoothing it evenly.

    Step 5: Prepare the Chocolate Glaze

    1. Melt the Chocolate:
      • In a microwave-safe bowl, melt 600g of dark chocolate in 30-second intervals, stirring after each interval to avoid burning.
    2. Add Vegetable Oil:
        • Once the chocolate is fully melted, stir in 70ml of vegetable oil to create a smooth, glossy glaze.

       

    Step 6: Glaze the Cake

      1. Pour the Glaze:
        • Once the cake is assembled and the filling is set, pour the melted chocolate glaze over the top of the cake, allowing it to drip down the sides for a beautiful finish.
    1. Let the Glaze Set:
      • Let the glaze set at room temperature for about 30 minutes, or place the cake in the refrigerator for a quicker setting time.

    Step 7: Garnish and Serve

      1. Garnish:
          • Optionally, sprinkle extra chopped nuts or grated chocolate on top of the cake for added texture and decoration.

         

      2. Serve:
        • Slice the cake and serve it on its own, or pair it with a scoop of vanilla ice cream or a drizzle of extra chocolate sauce.

    Cooking Tips:

      • Room Temperature Ingredients: Ensure the butter, eggs, and cream cheese are at room temperature before mixing. This helps the ingredients blend together more easily and results in a smoother batter and filling.
      • Avoid Overmixing: When combining the dry and wet ingredients, mix just until the flour is incorporated. Overmixing can result in a dense cake instead of a light, fluffy texture.
      • Nut Alternatives: Feel free to experiment with different nuts if you prefer—pecans or walnuts are great alternatives to almonds and hazelnuts.
    • Melt the Chocolate Carefully: When melting chocolate in the microwave, be sure to stir it every 30 seconds to prevent it from burning.
    • Storing the Cake: This cake stores well in the refrigerator and can be made a day in advance, allowing the flavors to meld together beautifully.

    Storage:

      • Refrigeration: Store leftover cake in an airtight container in the refrigerator for up to 3-4 days. The cream cheese filling and chocolate glaze will remain fresh when kept chilled.
    • Freezing: You can freeze the cake (without the glaze) by wrapping it tightly in plastic wrap and placing it in a freezer-safe container for up to 2 months. Thaw the cake in the refrigerator overnight before glazing and serving.
    • Reheating: This cake is best enjoyed at room temperature, so if refrigerated, allow it to sit out for 20-30 minutes before serving
  • Coconut Cream Pie Dip

    Coconut Cream Pie Dip

    Coconut Cream Pie Dip ❤️1f973
    This Coconut Cream Pie Dip is a delightful dessert perfect for any gathering or just as a treat at home. It combines the creamy, rich flavors of coconut and cream cheese with a hint of vanilla, making it irresistible when served with graham crackers, fruit, or cookies.
    Ingredients:
    – 1 package (8 oz) cream cheese, softened
    – 1 cup powdered sugar
    – 1 cup sweetened shredded coconut
    – 1 cup whipped topping (such as Cool Whip)
    – 1/2 cup coconut milk or regular milk
    – 1 teaspoon vanilla extract
    – Toasted coconut for garnish (optional)
    – Graham crackers, fruit, or cookies for dipping
    Directions:
    Prepare the Base:
    1. In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
    Add Coconut and Vanilla:
    2. Mix in the shredded coconut, coconut milk, and vanilla extract until well combined.
    Fold in Whipped Topping:
    3. Gently fold in the whipped topping until the mixture is light and fluffy.
    Chill the Dip:
    4. Refrigerate the dip for at least 1 hour to allow the flavors to meld and the dip to firm up slightly.
    Serve:
    5. Before serving, sprinkle toasted coconut on top for added flavor and texture, if desired.
    6. Serve with graham crackers, fruit, or cookies for dipping.
    Nutritional Information:
    Prep Time: 10 minutes
    Chilling Time: 1 hour
    Total Time: 1 hour 10 minutes
    Servings: 8-10
    Enjoy this delicious and easy-to-make Coconut Cream Pie Dip at your next party or as a sweet treat anytime!
    Read more on next page
  • Nougat (Torrone)

    Nougat (Torrone)

    Ingredients:
    For the Nougat:
    2 large egg whites, room temperature
    1 1/2 cups granulated sugar
    1 cup honey
    1/4 cup light corn syrup
    1/4 cup water
    1/4 teaspoon salt
    1 teaspoon vanilla extract
    1 1/2 cups toasted almonds, chopped (or a mix of nuts like pistachios, hazelnuts)
    Edible rice paper sheets (optional, for lining)

    Directions:
    Prepare the Pan:
    Line an 8×8-inch baking pan with edible rice paper sheets or parchment paper. If using parchment paper, lightly grease it to prevent sticking.
    Whip the Egg Whites:
    In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites with a pinch of salt until stiff peaks form. Set aside while you prepare the sugar syrup.
    Make the Sugar Syrup:
    In a medium saucepan, combine the granulated sugar, honey, corn syrup, and water. Stir gently to combine and then cook over medium heat without stirring, using a candy thermometer to monitor the temperature.
    Cook the syrup until it reaches 250°F (121°C).
    Combine Syrup with Egg Whites:
    Once the sugar syrup reaches 250°F, immediately but slowly pour it in a thin stream into the whipped egg whites while the mixer is running on low speed. Be careful not to pour the syrup directly onto the whisk to avoid splattering.
    After adding the syrup, increase the mixer speed to high and continue beating until the mixture is thick, glossy, and starts to lose its shine (about 8-10 minutes). The mixture should be warm but not hot.

    Add Nuts and Flavor:
    Add the vanilla extract and the toasted almonds (or mixed nuts) to the nougat mixture. Mix gently with a spatula to incorporate the nuts evenly.
    Shape the Nougat:
    Pour the nougat into the prepared pan, spreading it evenly with an offset spatula. You may use another sheet of rice paper on top to smooth the surface if desired.
    Cool and Slice:
    Let the nougat set at room temperature for several hours or overnight until firm. Once set, lift it out of the pan using the paper and transfer it to a cutting board.
    Cut the nougat into small squares or rectangles with a sharp knife. If it’s too sticky, lightly oil the knife or dust it with powdered sugar.
    Serve:
    Store the nougat in an airtight container, separating layers with parchment paper to prevent sticking.
    Prep Time: 20 minutes | Cook Time: 20 minutes | Set Time: 3-4 hours or overnight | Total Time: 4-5 hours | Servings: About 20 pieces | Calories: Approximately 150 kcal per piece

  • Unique Cheeseburger Stuffed Pastry Recipe!

    Unique Cheeseburger Stuffed Pastry Recipe!

    Unique Cheeseburger Stuffed Pastry Recipe!

    Table of Contents

    Don’t miss out on this mouthwatering twist to your classic cheeseburger!

    For the Dough:

    – 200 ml warm milk (1 cup)
    – 1 egg white
    – 5 grams quick yeast (half a pack)
    – 20 grams sugar (1 tablespoon)
    – 240 grams flour (2 cups)
    – 5 grams salt (half a teaspoon)
    – 25 grams butter (1 teaspoon)

    For the Filling:

    – 1 onion
    – 1 clove of garlic
    – 30 ml vegetable oil (3 tablespoons)
    – 120 grams ground beef
    – 2 grams thyme (1 teaspoon)
    – 2 grams black pepper (1 teaspoon)
    – 4 grams salt (1 teaspoon)
    – 30 grams ketchup (2 tablespoons)
    – 30 grams mayonnaise (2 tablespoons)
    – 1 tomato
    – 40 grams cheddar cheese

    For the Topping:

    – 1 egg yolk
    – 20 ml milk (2 tablespoons)
    – Sesame seeds

    Instructions:

    1. In a mixing bowl, combine warm milk, egg white, quick yeast, and sugar. Let it sit for a few minutes until it froths.
    2. Add flour, salt, and butter to the mixture. Knead until you have a smooth dough. Cover and let it rise for about 1 hour.
    3. In a skillet, heat vegetable oil and sauté finely chopped onion and garlic until translucent.
    4. Add ground beef, thyme, black pepper, and salt. Cook until the beef is browned.
    5. Stir in ketchup and mayonnaise, then remove from heat.
    6. Preheat your oven to 180°C (356°F).
    7. Roll out the dough into a rectangle and cut it into squares.
    8. Place a spoonful of the beef mixture onto each square, add a tomato slice, and top with cheddar cheese.
    9. Fold the squares into a triangle shape and seal the edges.
    10. Mix egg yolk and milk for the topping, brush it over each pastry, and sprinkle with sesame seeds.
    11. Bake in the preheated oven for 15 minutes or until golden brown.

  • Mix 4 ingredients: Simple and easy creamy dessert

    Mix 4 ingredients: Simple and easy creamy dessert

    Hi everyone, today we’re going to learn how to make creamy dessert using simple ingredients. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method.

    How to Make Mix 4 ingredients
    It’s a simple dessert to make, just mix everything together and put it in the fridge to freeze. See below the list of all ingredients and required quantities. And then, a very complete preparation method with details of the recipe.

    Recipe Ingredients:
    ¾ cup (6.8 fl oz) of coconut milk – (200ml)
    1 cup (3.5 oz) of shredded coconut – (100g)
    1 small can (14 oz) of sweetened condensed milk
    1 packet of pineapple-flavored Tang drink mix
    Instructions:
    Simply combine all the ingredients and distribute in serving glasses.

    This recipe is creamy and tasty, and you can decorate it with grated coconut or other ingredients of your choice.

    For best results, I suggest refrigerating the dessert for at least an hour before serving.

  • Mini Donuts

    Mini Donuts

    Mini Donuts

    Table of Contents

    Ingredients

    • 4 cups flour
    • 6 t baking powder
    • 1 t salt
    • 5 tablespoons sugar
    • 1 and a 1/2 cups warm water

    Instructions

    • Heat a deep pan with vegetable oil such as canola or peanut, grapeseed oil etc over medium heat.
    • While heating the oil in a large bowl mix all the ingredients into a batter.
    • On a lightly floured surface shape the dough into a thick circle then use a cookie cutter to cut out even circles.
    • You can also form regular balls with floured hands.
    • Fry in hot oil until golden and golden brown on one side.
    • The other side looks even but is still pale.
    • Turn them over and fry them until golden brown.
    • After frying transfer to a large bowl lined with paper towel.
    • Allow to cool slightly and serve with sweet
    • tea or coffee.