PST-Algerie

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  • Healthy Oatmeal Walnut Cranberry Cookies

    Healthy Oatmeal Walnut Cranberry Cookies

    Healthy Oatmeal Walnut Cranberry Cookies

    Table of Contents

    Ingredients

      • 1 cup oatmeal (ground into flour)
      • 80g/3oz walnuts (chopped)
      • 50g/1.7oz dried cranberries
      • 1 tablespoon erythritol or stevia (or sweetener of your choice)
      • 1 ripe banana (mashed)
    • 120 ml water
    • ½ cup oatmeal (whole)

    Step-by-Step Instructions

    Step 1: Grind the Oatmeal

      1. Prepare the oatmeal flour: Start by grinding 1 cup of oatmeal in a blender or food processor until it reaches a fine flour-like consistency.

    Step 2: Chop the Walnuts

    1. Add walnuts: Once the oats are ground, add 80g/3oz of walnuts to the blender or food processor. Pulse a few times until the walnuts are finely chopped but still have a bit of texture.

    Step 3: Mix the Dry Ingredients

      1. Add cranberries: Transfer the ground oatmeal and walnuts to a large mixing bowl. Stir in 50g/1.7oz dried cranberries.
      2. Sweeten the mix: Add 1 tablespoon of erythritol or stevia to the mixture and stir well to evenly distribute the sweetness.

    Step 4: Mash the Banana

    1. Mash the banana: In a separate small bowl, mash 1 ripe banana with a fork until smooth. The banana will act as a natural sweetener and binder for the cookies.

    Step 5: Combine Wet and Dry Ingredients

      1. Mix together: Add the mashed banana to the dry ingredients in the mixing bowl. Stir until everything is well combined and the mixture starts to hold together.
      2. Add water: Pour in 120 ml of water to help bind the ingredients further. Stir until the mixture becomes a thick, sticky dough.
    1. Add whole oats: Mix in ½ cup of whole oatmeal for additional texture.
    See also  A Quick Delicacy Fit for Kings! Just Nuts and Condensed Milk, No Pastries

    Step 6: Shape the Cookies

      1. Prepare the baking tray: Line a baking tray with parchment paper to prevent the cookies from sticking.
      2. Divide the dough: Using a spoon or your hands, divide the dough into 8 equal portions. Shape each portion into a cookie and place them on the prepared baking tray, leaving a little space between them.

    Step 7: Bake the Cookies

    1. Bake: Preheat your oven to 180°C/356°F. Place the tray of cookies in the oven and bake for 30 minutes, or until the edges are golden brown and the cookies are firm to the touch.
    2. Cool: Once baked, remove the cookies from the oven and allow them to cool on the tray for a few minutes before transferring them to a wire rack to cool completely.

    Cooking Tips

      • Add-ins: You can customize these cookies by adding your favorite ingredients. Consider mixing in seeds (such as chia or flaxseeds), dark chocolate chips, or shredded coconut for additional flavor and texture.
      • Sweetness: If you prefer your cookies sweeter, you can increase the amount of erythritol or stevia, or add a touch of honey or maple syrup.
      • Texture: For a chewier texture, underbake the cookies slightly by removing them from the oven at around 25 minutes. For a crunchier cookie, leave them in for the full 30 minutes or until fully golden.
      • Substitutions: If you don’t have walnuts on hand, feel free to substitute them with almonds, pecans, or any other nuts you like. Similarly, raisins or other dried fruits can replace cranberries.

    Storage

      • Room temperature: Store the cookies in an airtight container at room temperature for up to 3-4 days.
      • Refrigeration: For longer storage, place the cookies in an airtight container and store them in the refrigerator for up to a week.
      • Freezing: You can freeze these cookies for up to 3 months. Place them in a single layer on a baking sheet to freeze, then transfer them to a freezer-safe container or bag once frozen. When ready to eat, thaw them at room temperature or pop them in the microwave for a few seconds.
    See also  APPLE CAKE: No sugar, no flour, just mix the ingredients and immediately put it to bake

    Nutritional Facts (Per Cookie)

      • Calories: 150 kcal
      • Carbohydrates: 22g
      • Protein: 4g
      • Fat: 7g
      • Fiber: 4g
      • Sugars: 5g (from natural banana and cranberries)
    • Sodium: 5mg
  • Tall And Easy Vanilla Sponge Cake

    Tall And Easy Vanilla Sponge Cake

    Tall And Easy Vanilla Sponge Cake

    Ingredients:

    5 eggs
    250 grams of flour
    250 grams of sugar
    8 grams of yeast
    zest of 1 lemon
    37 ml of water
    37ml oil
    1 teaspoon vanilla
    a pinch of salt

    Preparation:

    1. Preheat the oven to 170ºC
    2. Separate the whites from the yolks and, when beating the whites, add a little salt to enhance their flavor.
    3. We can mount the egg whites with a stick mixer, manually or by machine, it doesn’t matter.
    4. When the egg whites have whitened, add half the sugar and continue beating until stiff.
    5. In a bowl, add the egg yolks, sugar and the mixture of water and oil, the same amount of both.
    7. Also add a tablespoon of vanilla essence and the lemon and orange skin, the skin is optional, you can add it to taste.
    8. With a whisk, beat until well incorporated.
    9. Next, add the sifted flour and baking powder to the mixture and continue beating until the dough comes together.
    10. Add two tablespoons of egg whites to lighten the mixture and stir.
    11. Once the whites are incorporated, add the rest and continue mixing, little by little, stirring gently.
    12. It is very important to make enveloping movements because it will give our cake the desired softness.
    13. In a 20 cm diameter x 10 cm high mould, with a bit of butter or flour to facilitate unmolding, pour the dough little by little into the mould.
    14. Hit the bowl several times on the table so that the air bubbles come to the surface.
    15. Bake in a preheated oven at 170ºC, with the tray in front of the centre, for 55 minutes.
    16. It is important not to open the oven during the first 45 minutes.
    17. After 50 minutes, we check with a toothpick to see if our cake is ready. When the toothpick comes out dry, we will know that our cake is done.
    18. Once our basic cake is baked, we take it out of the oven and take it out of the mould: we turn it over and carefully let it fall.
    19. We only have to let our sponge cake cool and enjoy it.
  • Homemade Apple and Carrot Juice Recipe

    Homemade Apple and Carrot Juice Recipe

    Homemade Apple and Carrot Juice Recipe

    Components:

      1. Four large carrots, cleaned and de-seeding

      1. Two big apples, cored and cleaned
      2. Peeling the fresh ginger (approximately an inch piece) is optional but adds more zing.

    1. Use freshly squeezed lemon juice (from half a lemon) to retain colour and improve flavour.

    Tools:

      1. blender or juicer

    Ezoic

    1. Strainer with fine mesh (if blending)
    2. oversized dish or jug

    Guidelines:

    Get the ingredients ready:

    Ezoic

    • Just chop the apples and carrots into small enough pieces to pass into the feed chute if you’re using a juicer.
    • To facilitate blending, cut the apples and carrots into small pieces if you’re using a blender.

    Juice Extraction:

    • Regarding Juicer Users: Put the apples, carrots, and, if using, the ginger into the juicer. To get the most juice out of the carrots and apples, switch between them.
    • For blender users: To aid in the blending process, add 1/2 cup water to the blender along with the diced apples, carrots, and ginger. Process till smooth.

    Pour the Mixture Through a Strainer:

    • If you blended the mixture, transfer it into a big dish or pitcher using a fine-mesh strainer. Press down with the back of a spoon to get out as much juice as you can.

    Incorporate Lemon Juice:

      • Add the lemon juice and stir. This keeps the juice bright and stops oxidation in addition to adding a delicious tang.

    EzoicTo Serve or Put Away:

      • To have the freshest flavour, serve the juice right away over ice.
      • If you want to store the juice, put it in a sealed container and keep it cold. To ensure optimal quality, consume within 24 hours.

    » MORE:  Day and Night Cake: A Quick and Delicious Treat

    Advantages for Health:

      • Apples are an excellent source of vitamin C and soluble fibre.
      • Beta-carotene, fibre, potassium, vitamin K1, and antioxidants are all found in carrots.

      • Ginger can help with digestion and contribute anti-inflammatory qualities.
      • Lemon not only improves the flavour but also increases the amount of vitamin C, which strengthens the immune system.
      • Savour your vibrant, fresh apple and carrot juice for a revitalising afternoon pick-me-up or as a great way to start the day!

  • Baked Oat and Fruit Energy Balls

    Baked Oat and Fruit Energy Balls

    Baked Oat and Fruit Energy Balls

    Table of Contents

    Ingredients:

      • 1 cup rolled oats (100g)
      • 10g raisins
      • 25g cranberries
      • 40g nuts (chopped)
      • 1 tablespoon sesame seeds
      • 1 teaspoon baking powder
      • 1 banana (mashed)
      • 100g yogurt
      • Water (as needed to reach the right consistency)
      • Coconut flakes (for rolling the balls)

    Directions:

      1. Preheat the oven: Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
      2. Mix the dry ingredients: In a large bowl, combine the rolled oats, raisins, cranberries, chopped nuts, sesame seeds, and baking powder.
      3. Prepare the wet ingredients: In a separate bowl, mash the banana and mix in the yogurt. Add this to the dry ingredients and stir to combine. If the mixture is too dry, add a small amount of water until you reach a sticky but formable consistency.
      1. Shape the mixture into balls: Using your hands, form the mixture into small balls (about the size of a golf ball). Roll each ball in coconut flakes to coat the outside.
      2. Bake: Place the balls on the lined baking sheet and bake for 25-30 minutes or until they are golden brown and firm to the touch.
      3. Cool and serve: Let the balls cool slightly before serving. Enjoy as a healthy snack or breakfast treat!

    Serving Suggestions:

      • Enjoy them as a quick breakfast on the go.
      • Serve with a drizzle of honey or nut butter for extra flavor.
      • Pair with a smoothie or a cup of coffee for a filling snack.

    Cooking Tips:

      • You can swap the banana with applesauce or pumpkin puree if you want a different flavor.
      • Feel free to substitute cranberries and raisins with any other dried fruits like chopped dates or apricots.
      • For a crunchier texture, toast the nuts before adding them to the mix.
    See also  SPONGY CAKE

    Nutritional Benefits:

      • High in Fiber: Thanks to the oats, raisins, and cranberries, these energy balls support healthy digestion.
      • Rich in Healthy Fats: Nuts and sesame seeds provide essential fatty acids that are beneficial for heart health.
      • Natural Sweetness: The banana and dried fruits naturally sweeten the recipe, avoiding the need for added sugars.
    • Protein Boost: The yogurt adds a source of protein, making these energy balls a balanced snack.

    Dietary Information:

      • Vegetarian
      • Can be made dairy-free by using plant-based yogurt.
    • Gluten-Free (if using certified gluten-free oats)

    Storage:

      • Store in an airtight container at room temperature for up to 3 days.
      • Refrigerate for up to a week.
    • Freeze for up to 3 months. To enjoy, thaw and reheat in the oven for a few minutes to bring back the crisp texture.
  • Cream Cheese Cake

    Cream Cheese Cake

    Ingredients
    For the cake:
    – 2 cups all-purpose flour
    – 1 1/2 cups granulated sugar
    – 1 1/2 teaspoons baking powder
    – 1/2 teaspoon baking soda
    – 1/4 teaspoon salt
    – 2 eggs, room temperature
    – 3/4 cup vegetable oil
    – 1 cup sour cream
    – 2 teaspoons vanilla extract
    – 8 ounces cream cheese, softened
    For the frosting:
    – 4 ounces cream cheese, softened
    – 4 tablespoons unsalted butter, softened
    – 2 cups powdered sugar
    – 1 teaspoon vanilla extract
    – 1 tablespoon milk, or as needed for consistency
    Directions
    1. Preheat your oven to 350°F (175°C). Grease and flour your 9×13 inch baking pan, or simply line it with parchment paper (my personal time-saver!).
    2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt for consistency.
    3. In a separate bowl, beat the eggs, vegetable oil, sour cream, vanilla extract, and cream cheese until smooth.
    4. Gradually blend the wet mixture into the dry ingredients until just combined, being careful not to over-mix.
    5. Pour the batter into the prepared baking pan and smooth the top with a spatula.
    6. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
    7. Allow the cake to cool completely in the pan on a wire rack before frosting.
    To make the frosting:
    8. In a medium bowl, beat together the softened cream cheese and butter until creamy.
    9. Gradually add in the powdered sugar, then the vanilla extract, mixing until smooth. If the frosting is too thick, add milk a tablespoon at a time until you reach the desired consistency.
    10. Spread the frosting evenly over the cooled cake. Slice, serve, and watch it disappear!
    Variations & Tips
    – Feel free to add a touch of lemon zest to the batter for a zesty twist.
    – For an autumnal take, a teaspoon of cinnamon mixed into the frosting pairs wonderfully.
    – If you’re short on time, a store-bought frosting can work in a pinch, although homemade is always worth that extra bit of effort.
    – Remember that cream cheese frosting softens at room temperature, so if you’re not serving immediately, keep the cake refrigerated.

     

    There you have it—a Cream Cheese Cake that’s sure to bring comfort and joy to any table, especially on those days when life seems to be a little too much. Enjoy, friends!
  • Japanese Cotton Cheesecake Recipe

    Japanese Cotton Cheesecake Recipe

    50 grams of butter that is unsalted

    100 ml of milk

    60 grams of cake flour

    20 grams of cornflour

    the separation of six big eggs

    150 grams of granulated sugar

    1 teaspoon of lemon juice

    a quarter of a teaspoon of cream of tartar (optional)

    to be used for dusting, powdered sugar

    Details to follow:

    Advance planning:
    Continued on the next page
    Preheat your oven to 320 degrees Fahrenheit (160 degrees Celsius).

    Using parchment paper, line the bottom of a round cake pan that is 8 inches in diameter. Butter should be used to gently grease the sides.

    To make the cream cheese mixture, combine the cream cheese, butter, and milk in a dish that can withstand high temperatures.

    The bowl should be placed over a pot of water that is simmering (a double boiler), and the mixture should be heated while being stirred regularly until it is completely smooth and fully mixed. Take it off the heat and let it to cool down a little bit.

    To prepare the egg yolks, place them in a large mixing basin and whisk them until they become light and pale.

    After allowing the cream cheese mixture to somewhat cool, add it to the egg yolks and whisk it until it is completely incorporated.

    Until the mixture is completely smooth and free of lumps, gradually include the flours that have been sifted.

    The egg whites should be beaten in a separate, clean mixing dish until they turn into a frothy consistency. After adding the cream of tartar (if you are using it), continue beating the mixture until soft peaks emerge.

    While continuing to beat the egg whites until stiff peaks form, gradually add the sugar to the egg whites, a little at a time.

    In order to combine the ingredients, carefully incorporate the egg white mixture into the cream cheese batter in three separate additions, taking care not to deflate the batter completely.

    Pour the batter into the cake pan that has been prepped for baking.

    Remove any air bubbles that may be present by softly tapping the pan on the counter.

    It is necessary to make a water bath by placing the cake pan inside of a bigger baking pan and then filling the larger pan with boiling water.

    Bake for about sixty to seventy minutes in an oven that has been preheated, or until the bottom is golden brown and a skewer that has been pushed into the middle comes out clean.

    When it comes to cooling, be sure to turn off the oven and keep the cake inside with the door slightly ajar for around fifteen minutes. This will avoid any rapid swings in temperature.

    After taking the cake out of the oven from the water bath, place it on a wire rack and allow it to cool fully in the pan by itself.

    The cake should be removed from the pan with caution after it has cooled.

    Before serving, sprinkle powdered sugar over the top of the cheesecake to provide a finishing touch.

    Enjoy your fluffy Japanese cotton cheesecake by slicing it and eating it!

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    EAT VEGETABLE BEEF SOUP

    Enjoy !

  • Pistachio Gelato Recipe: A Creamy Dream

    Pistachio Gelato Recipe: A Creamy Dream

    Pistachio Gelato Recipe: A Creamy Dream!

    Indulge in this rich and creamy pistachio gelato! With its smooth texture and nutty flavor, it’s the perfect treat for any occasion!

    Ingredients:
    – 1 cup shelled pistachios
    – 3/4 cup granulated sugar
    – 2 cups whole milk
    – 1 cup heavy cream
    – 4 egg yolks
    – 1 tsp vanilla extract
    – A pinch of salt
    – Extra chopped pistachios for garnish

    Instructions:

    Prep the Pistachios:
    1. In a food processor, finely grind the pistachios with 1/4 cup of sugar until it forms a coarse paste.

    Heat the Milk & Cream:
    2. In a saucepan, combine the whole milk and heavy cream. Heat over medium heat until it just begins to simmer.

    Whisk the Yolks:
    3. In a separate bowl, whisk together the egg yolks, remaining 1/2 cup sugar, and a pinch of salt until the mixture is pale and thick.

    Temper the Eggs:
    4. Gradually pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.

    Cook the Mixture:
    5. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Do not let it boil.

    Add Pistachio Paste:
    6. Remove from heat and stir in the pistachio paste and vanilla extract until well combined.

    Chill:
    7. Pour the mixture through a fine mesh sieve into a bowl to remove any lumps. Let it cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight.

    Churn the Gelato:
    8. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.

    Freeze:
    9. Transfer the gelato to a freezer-safe container and freeze for at least 2 hours, or until firm.

    Serve & Enjoy:
    10. Scoop the gelato into bowls and garnish with extra chopped pistachios. Serve immediately and enjoy the nutty, creamy goodness!

    Pro Tip:
    For an extra flavor boost, lightly toast the pistachios before grinding them into a paste!

  • 7 Layer Fresh Fruit Salad

    7 Layer Fresh Fruit Salad

    Ingredients:

    2/3 cup freshly squeezed orange juice

    1/4 cup freshly squeezed lemon juice

    grated zest from 1 orange

    grated zest from 1 lemon

    1 cinnamon star anise

    1/4 cup raw honey or pure maple syrup

    1 cup plain Greek yogurt

    For the Fruit Salad:

    2 cups cubed fresh pineapple (about 1/2 of a large pineapple)

    2 medium mangoes peeled, pith removed and chopped

    4 medium kiwifruit, peeled and chopped

    2 cups chopped fresh strawberries

    2 cups blueberries

    2 cups raspberries or blackberries

    2 cups seedless grapes

    Instructions:

    Cut your pineapple and mangoes into small cubes.

    Peel and slice your kiwi as shown, and cut the strawberries into halves.

    In a medium saucepan, combine orange juice, lemon juice, orange zest, lemon zest and honey.

    Add star anise and place over medium heat.

    Bring your mixture to a low boil.

    Once the mixture starts to bubble reduce the heat to low and let simmer for about 5 minutes, until thickened a bit.

    Once done, discard the star anise and place your mixture into a bowl.

    Let it cool at room temperature for 10 minutes.

    Stir in yogurt and whisk well, until smooth and well combined.

    In a glass bowl or trifle dish add pineapple and then blueberries.

    Top with a layer of strawberries, kiwi, mango, grapes and raspberries.

    Drizzle your yogurt dressing over the fruit layers, then cover with a plastic wrap and refrigerate for 2 hours or until well chilled.

  • Baked cabbage steaks

    Baked cabbage steaks

    Ingredients

    ½ cabbage or collard greens

    3 tablespoons of extra virgin olive oil

    2 cloves of chopped garlic

    1 pinch of black pepper

    1 pinch of salt

    Preparation

    Preheat the oven to 180 ºC; this will be the first step to prepare the oven-roasted cabbage. Remove all the old cabbage leaves and then cut the vegetable into slices about 1 cm thick.

    Careful not to break them, place the cabbage slices on the oven rack previously lined with parchment paper.

    Tip: Place the cabbage slices together on the rack so that they do not burn so quickly when roasting.

    In a bowl, mix all the seasonings: oil, garlic, pepper, and salt. Then spread the vegetables with this mixture with the help of a spoon or a kitchen brush and then put the cabbage in the oven at 180 °C for 20 minutes connecting the fan if possible, or until it is soft in the center and crispy around the edges.

    If your oven does not have the fan function open the door for a moment after the first 10 minutes of cooking to remove excess steam and close it again, this way, you will get a crispy oven-roasted cabbage, and it will not taste as if it was just cooked.

    Tip: If you have oil spray, you can use it when seasoning the baked cabbage; it is much faster than brushing it.

    After the indicated time, the light baked cabbage recipe will be ready. You can serve it as a starter or accompaniment to your favorite meals, such as orange chicken thighs or whole baked sea bass with potatoes.

    And if you love this vegetable, be sure to try this stewed cabbage recipe another time to cook it in a different, original, and equally tasty way.

    Enjoy !

  • Chinese Chicken Cabbage Stir-Fry

    Chinese Chicken Cabbage Stir-Fry

    Ingredients
    1 tbsp butter
    1 medium onion, sliced
    2 cloves garlic, minced
    1/2 head green cabbage, shredded
    2 chicken breasts, thinly sliced
    1/2 jalapeño pepper, finely diced
    1 orange pepper, diced
    1/2 cup chicken stock
    2 tbsp oyster sauce
    1 tbsp soy sauce
    Salt and pepper, to taste
    Instructions
    Step 1: Prep the Ingredients
    Thinly slice the chicken breasts into strips.
    Slice the onion and orange pepper.
    Mince the garlic and finely dice the jalapeño pepper.
    Shred the cabbage.
    Step 2: Cook the Chicken
    In a large skillet or wok, melt the butter over medium-high heat.
    Add the sliced chicken, season with a pinch of salt and pepper, and stir-fry for 5-7 minutes until cooked through and browned.
    Remove the chicken from the skillet and set it aside.
    Step 3: Sauté the Vegetables
    Using the same skillet, add the onion and cook for about 3 minutes until softened.
    Stir in the garlic and jalapeño, cooking for another minute.
    Add the shredded cabbage and diced orange pepper, followed by the chicken stock. Stir well to combine.
    Step 4: Add Sauces
    Stir in the oyster sauce and soy sauce, ensuring the vegetables are evenly coated.
    Cook for 5-7 minutes, stirring occasionally, until the cabbage is tender yet slightly crisp.
    Step 5: Combine and Serve
    Return the chicken to the skillet and mix with the vegetables and sauce.
    Cook for another 2-3 minutes to heat everything through and allow the flavors to meld.
    Taste and adjust seasoning with additional salt and pepper if needed.
    Step 6: Serve
    Serve the stir-fry hot, either on its own or over a bed of steamed rice or noodles.
    Prep Time: 10 minutes
    Cooking Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4
  • Recipe for Easy-to-Make Bread Without Kneading

    Recipe for Easy-to-Make Bread Without Kneading

    Ingredients:

    Time to prepare:

    Time to prepare: 20 minutes (not including time to rest)

    Time to relax: 1 hour and 25 minutes

    Cooking time: 25-30 minutes

    Total Time: Approximately 2 hours and 15 minutes

    List of ingredients:

    Water: 200 milliliters (equivalent to 0.85 cups)

    Sugar: 25 grams (2 tablespoons)

    Yeast: 3 grams (1 teaspoon)

    Flour for making bread: 300g (2 cups)

    Sal: 3 gramos (1/2 cucharadita)

    Olive Oil: 20 grams (2 tablespoons)

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    Size of the mold:

    For a 450g loaf, use a mold that is 20.8 centimeters long, 11.8 centimeters wide, and 11 centimeters tall.

    Baking Temperature and Time:

    Cook in the oven at 170°C (340°F) for around 25-30 minutes.

    PREPARATION:

    Make the liquid mixture:

    In a big bowl, mix together 200 ml (0.85 cup) of water, 25 grams (2 tablespoons) of sugar, and 3 grams (1 teaspoon) of yeast. Stir thoroughly to make the sugar and yeast dissolve.

    Combine the dry ingredients and mix to form the dough.

    Slowly mix in 300 grams (2 cups) of bread or wheat flour and 3 grams (1/2 teaspoon) of salt into the wet mixture. Mix until you have a dough.

    Mix in the olive oil.

    Add 20 grams (2 tablespoons) of olive oil to the dough. Use a spatula to mix the oil into the dough until it is well combined.

    Beginning Rest:

    Place a clean kitchen towel or plastic wrap over the bowl and allow the dough to rest for around 20 minutes.

    Knead the dough once more.

    After 20 minutes, stir the dough once more until it is smooth. This will help the dough rise without having to knead it.

    First Proofreading:

    Cover the dough and leave it in a warm spot for around 1 hour, or until it doubles in size.

    Get the dough ready for shaping.

    Put some flour on a clean surface, such as a silicone baking mat, to avoid sticking. Move the dough to the mat. Put more flour on the dough to avoid it sticking, then press down on the dough to remove air and flatten it.

    Make a crease in the dough.

    Fold the dough in half four times and then form it into a round ball.

    Separate and Mold:

    Separate the dough into 3 equal parts. Shape the dough into a tight ball by cupping your hands around it and rotating it on the surface.

    Let the dough rest.

    Place a towel over the dough balls and allow them to sit for around 15 minutes.

    Form each part to fit the mold.

    Take each portion of dough, press it down softly, and shape it into a long strip.

    Flip the dough, fold the sides in, and use a rolling pin to make it longer.

    Flip it, flatten one side, and roll it from the thicker end. Squeeze the end tightly to close it.

    Get ready for the second round of checking.

    Put each piece of dough into the mold that measures 20.8×11.8×11 cm and can hold 450g. Do the same with the rest of the dough pieces.

    Second Proofreading:

    Place a cloth over the dough and let it rise in a warm spot for around 50 minutes, or until it fills up 80% to 90% of the mold.

    Make the bread.

    Heat your oven to 170°C (340°F) before using it. Cook the dough that has expanded for approximately 25-30 minutes or until it turns a golden brown color on the surface.

    Chill and Serve:

    Take the bread out of the oven and allow it to cool in the pan for a few minutes before moving it to a cooling rack to cool down completely. Cut and savor some freshly baked, tender homemade bread.

    Key Advice:

    Replace Olive Oil:

    You can use different types of cooking oil like sunflower oil, vegetable oil, or canola oil instead of olive oil, depending on what you like.

    Change the time and temperature for baking.

    Each oven is different, so make sure to adapt the baking temperature and time based on your oven and the size of the baking mold. Keep an eye on the bread as it finishes baking to avoid burning it.

    Ways to serve food:

    This bread is delicious by itself or can be sliced for sandwiches, toast, or breakfast with toppings such as butter, jam, or avocado.

    Tips for storing items:

    Room Temperature: Keep the bread in a closed bag or container at room temperature for a maximum of 3 days.

    Freezing bread: Wrap it in plastic wrap and put it in a bag that can go in the freezer. It will stay good for up to 3 months. Defrost and warm up when necessary.

    Reasons to Enjoy This Dish:

    No need to knead: Very simple with little effort.

    No eggs or butter: Ideal for people with dietary limitations.

    Soft and Fluffy: The bread is ideal for making sandwiches or toast.

    Affordable: Uses simple ingredients found in the pantry.

    Final thought:

    This bread recipe is great for anyone who wants to make homemade bread that is simple and inexpensive. With its smooth feel and delicious taste, you won’t ever feel like purchasing bread again. Give it a go and savor the wonderful smell of freshly baked bread spreading through your kitchen!

    Commonly Asked Questions:

    Can I substitute whole wheat flour for bread flour?

    Yes, but it might feel thicker. You may need to put more water in the dough to account for the extra liquid it absorbs.

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    What alternatives can I use in place of sugar?

    You can use honey, maple syrup, or any sweetener you like. However, it might change how the dough feels and how much it grows.

    Can I prepare this bread without gluten?

    Yes, you can use flour without gluten, but the texture will be different. Make sure the gluten-free flour mix includes a substance that helps hold it together, such as xanthan gum.

    Why is the second rising of the dough necessary?

    The second time the dough rises helps it get more flavor and a better texture, resulting in softer bread.

    How can I store bread to make it last longer?

    Keep it in a sealed container at room temperature. If you live in a damp place, think about putting it in the fridge.

    Can I include herbs or seeds in this bread?

    ¡Sí! Include your preferred herbs, seeds, or nuts in the dough to give it more taste and crunch.

    How can I tell when the bread is ready to be taken out of the oven?

    Tap the bottom of the bread; it should make a hollow sound. You can also use a thermometer to check the inside temperature, which should be about 93°C (200°F).

    Can I use instant yeast instead of dry active yeast?

    Sure, but decrease the amount to around 2 grams (3/4 tsp).

    Can I use a different pan to bake this bread?

    Of course! Change the baking time based on the size and shape of the pan you are using.

    Why is my bread heavy and not light and airy?

    This might happen because the dough was not left to rise enough, was left to rise too much, or because the amount of flour and water was not right. Make sure your dough is soft and stretchy before putting it in the oven.

     

    Enjoy !

  • LEMON CAKE Preheat the oven

    LEMON CAKE Preheat the oven

    LEMON CAKE Preheat the oven

    Table of Contents

    Ingredients:
    • 4 eggs
    • 100 ml of extra virgin olive oil or butter
    • 180g of sugar
    • 280g of flour
    • 15 g baking powder
    • 150 g plain yogurt NOT Greek yogurt
    • 60ml lemon juice
    • The grated zest of 2 lemons
    Preparation:

    1. Preheat the oven. Grease a round mold with butter and sprinkle it with flour. Eliminate excess flour (instead of flour and butter you can use baking paper). Mold diameter: 20 cm.
    2. Beat the egg with the sugar until creamy and whitish. Keep beating and add the oil little by little.
    3. Add the grated lemon peel, lemon juice and yogurt. Beat a little more so that the mixture is homogeneous.
    4. Add flour and baking powder. Beat a little more until smooth.
    5. Pour the lemon cake batter into the mold and smooth it out. Bake for about 45 minutes. Oven: 180ºC.
    6. When you take the cake out of the oven, leave it in the pan for 10 minutes, then remove the pan and transfer it to a wire rack to cool completely.

  • Super Energy Dessert: No White Sugar, No Baking Required!

    Super Energy Dessert: No White Sugar, No Baking Required!

    Super Energy Dessert: No White Sugar, No Baking Required!

    Table of Contents

    In today’s health-conscious world, finding delicious treats that are both nutritious and satisfying can be a challenge. But fear not, because we have a delightful solution for you – a super energy dessert that contains no white sugar and requires no baking! This delectable treat is not only mouthwatering but also packed with natural goodness. Join us on this culinary journey as we explore the ingredients and preparation steps for this guilt-free indulgence.

    Ingredients You’ll Need:

    Before we dive into the preparation steps, let’s take a look at the wholesome ingredients that make up this super energy dessert:

    1. Dates: 100g (approx. 3.5 ounces)
    2. Apples: 70g (approx. 2.5 ounces)
    3. Dried Cranberries: 45g (approx. 1.6 ounces)
    4. Raisins: 50g (approx. 1.8 ounces)
    5. Dried Apricots: 80g (approx. 2.8 ounces)
    6. Pumpkin Seeds: 50g (approx. 1.8 ounces)
    7. Almonds: 70g (approx. 2.5 ounces)
    8. Roasted Cashews: 75g (approx. 2.6 ounces)
    9. Sesame Seeds (reserve some for garnishing): 35g (approx. 1.2 ounces)
    10. Pine Nuts: 20g (approx. 0.7 ounces)
    11. Flax Seeds: 20g (approx. 0.7 ounces)
    Preparation Steps:

    Now that you have all the ingredients ready, let’s embark on the journey of creating this delectable super energy dessert:

    Preparing the Dried Fruits
    • Start by rinsing the dried fruits in cold water to remove any preservatives and activate their nutrients. Soak them for 15-20 minutes.
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    Nuts and Seeds
    • While the fruits are soaking, slice the almonds and roughly chop the cashews.
    • Lightly roast the pumpkin seeds and pine nuts in a dry pan until fragrant to enhance their flavor.
    Fruit Blend
    • After soaking, pit the dates and chop them along with the dried apricots into small pieces.
    • In a blender, combine the soaked dates, apples, dried cranberries, raisins, and apricots. Blend until smooth.
    Texture and Crunch
    • Mix in the sliced almonds and roasted cashews to the fruit blend for added texture.
    • Stir in the sesame seeds, saving some for garnishing.
    • Add the pumpkin seeds, pine nuts, and flax seeds to the mixture, boosting its nutritional value and flavor.

    Combine and Shape

    • Thoroughly mix all the ingredients to achieve a well-combined texture.
    • Shape the mixture into a cylindrical log.
    • Roll the log in the remaining sesame seeds for an appealing outer texture.
    Chilling Time
    • Refrigerate the log for about 2 hours to set.
    Serving
    • After chilling, slice the log into bite-sized energy bars.
    • Wrap each bar in parchment paper for convenient storage and snacking.

    Now, you have a batch of these delicious and nutritious energy bars ready to enjoy anytime you need a quick energy boost!

    Conclusion

    This super energy dessert is a testament to the fact that healthy snacks can be incredibly tasty. With no white sugar and no baking required, it’s a guilt-free pleasure that you can indulge in without any reservations. Whether you’re looking for a post-workout snack or a wholesome treat for your kids, these energy bars have got you covered. So, give them a try, and you’ll be pleasantly surprised by the burst of flavors and energy they provide!

  • SIMPLE GREEN SMOOTHIE

    SIMPLE GREEN SMOOTHIE

    SIMPLE GREEN SMOOTHIE

    Table of Contents

    INGREDIENTS:

     

    • 1 cup fresh spinach leaves, washed
    • 1 ripe banana
    • 1/2 cucumber, peeled and sliced
    • 1/2 cup pineapple chunks (fresh or frozen)
    • 1/2 lemon, juiced
    • 1 cup almond milk (or any milk of your choice)
    • Ice cubes (optional)

    ENJOY!

  • A Very Simple and Delicious Recipe for Cauliflower in the Oven

    A Very Simple and Delicious Recipe for Cauliflower in the Oven

    A Very Simple and Delicious Recipe for Cauliflower in the Oven

    Table of Contents

    If you’re looking for a quick and delicious side dish or snack, look no further than this easy recipe for cauliflower in the oven. With just a few simple ingredients and minimal effort, you can create a flavorful and satisfying dish that will have everyone coming back for seconds. In this article, we’ll take you through the step-by-step process of making this mouthwatering cauliflower recipe.

    Ingredients You’ll Need:

    • Cauliflower – 600 g
    • Egg – 1 large
    • Sour cream – 150 g (or white yogurt)
    • Salt, to taste
    • Black pepper, to taste
    • Dried garlic
    • Cheese – 50 g
    • Olive oil
    Preparation:

    Now that you have all your ingredients ready, let’s get started with the preparation:

    Prepare the Cauliflower:

    Begin by separating the cauliflower into florets. You’ll want them to be bite-sized pieces, so they cook evenly.

    Boil the Cauliflower:

    Next, bring a pot of salted water to a boil. Add the cauliflower florets and let them cook for 1 to 2 minutes. This blanching step will help soften the cauliflower slightly.

    Prepare the Creamy Mixture:

    In a separate bowl, whisk together the egg, grated cheese, sour cream, a pinch of salt, a dash of black pepper, and some dried garlic. Mix until you have a smooth and creamy consistency.

    Combine Cauliflower and Creamy Mixture:

    Add the blanched cauliflower florets to the creamy mixture. Gently fold them in, ensuring that each piece of cauliflower is well-coated with the delicious mixture.

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    Grease the Baking Dish:

    Take a baking dish and generously grease it with olive oil. This will prevent the cauliflower from sticking to the dish during baking.

    Bake:

    Now, transfer the cauliflower and creamy mixture into the greased baking dish. Make sure to spread it out evenly.

    Baking Time:

    Preheat your oven to 200°C (392°F). Place the baking dish in the preheated oven and bake for 20 to 25 minutes. Keep an eye on it; you’ll know it’s ready when the cauliflower turns golden brown and the top becomes nicely crispy.

    Conclusion:

    In just a few simple steps, you’ve created a mouthwatering dish of oven-baked cauliflower that’s creamy, cheesy, and full of flavor. It’s the perfect side dish for any meal or a tasty snack on its own. Impress your family and friends with this easy recipe, and they’ll be asking for more!