PST-Algerie

Author: Admin

  • Lemon & Garlic Chicken Bites

    Lemon & Garlic Chicken Bites

    Ingredients

    • 1 pound boneless, skinless chicken breasts, pat dry with paper towel, cut into 1-inch pieces
    • ½ teaspoon dried oregano
    • ½ teaspoon dried basil
    • 2tablespoon olive oil
    • 2 tablespoons finely chopped fresh parsley
    • ½ teaspoon kosher salt
    • ¼ teaspoon black pepper
    • 4 tablespoons unsalted butter, divided
    • 2 tablespoons minced garlic
    • ½ medium lemon, juiced (about 2 tablespoons)

    Preparation

    1. In a small bowl, combine oregano, basil, parsley, salt, and pepper& Sprinkle evenly over all sides of the chicken pieces with the olive oil. Toss to evenly coat.
    2. In a 12-inch skillet over medium heat, melt 2 tablespoons of the butter. Tilt the pan slightly to coat the base of the pan.
    3. Once melted, add chicken to the pan in an even layer to ensure even cooking. (Do not overcrowd the pan.) Cook 8-10 minutes, flipping halfway through, or until all sides are golden brown and the chicken is mostly cooked through.
    4. Add the remaining butter. Once melted, add garlic and cook one more minute, or until fragrant, and the chicken is cooked through to an internal temperature of 165°F.
    5. Drizzle lemon juice over chicken and stir to combine.

    Enjoy!

  • Traditional Recipe for Homemade Bread

    Traditional Recipe for Homemade Bread

    Ingredients:

    Time to get ready.

    Time needed to prepare: 20 minutes

    Time to cook: 25-30 minutes

    Break duration: 2-3 hours

    Duration: 3 to 4 hours

    List of items needed to make a recipe.

    Hot water: 1 and a half cups (370 milliliters)

    Yeast in powder form: 2 tablespoons (10 g)

    Flour: 4 cups (500 g)

    Salt: 1 tsp

    PREPARATION:

    Make the Yeast Work:

    In a big bowl, mix together lukewarm water (370 ml) and dry yeast (10 g). Stir softly and leave it for 5-10 minutes until the yeast is completely dissolved and bubbly.

    Make the dough:

    Put 500 grams of flour and 1 teaspoon of salt into the yeast mixture. Stir with a wooden spoon or your hands until a lumpy dough is made.

    Work the dough by kneading it.

    Move the dough to a surface with a little flour and work it by hand for 8-10 minutes until it is soft and stretchy. If the dough is too wet, put in a bit more flour, one spoonful at a time.

    Beginning:

    Put the dough in a clean bowl with a little oil, cover it with a wet cloth, and leave it in a warm spot for 1-2 hours until it doubles in size.

    Form the dough.

    Press the dough that has risen to remove any air bubbles. Form the dough into a loaf or the shape you want, then place it on a baking sheet lined with parchment paper or in a loaf pan that has been greased.

    Second Rise: A New Beginning

    Cover the dough with a cloth and let it grow for another 30-45 minutes, or until it has doubled in size.

    Make the bread.

    Heat your oven to 200°C (400°F) before using it. Cook the bread in the oven for 25-30 minutes, or until the crust is a golden brown color and the loaf sounds hollow when you tap the bottom.

    Chill and serve:

    Take the bread out of the oven and allow it to cool on a wire rack before cutting it. Enjoy your freshly baked bread either warm or at room temperature!

    Advice:

    To make the crust softer, apply melted butter on top of the bread after it is baked.

    Include seeds or herbs in the dough for more taste.

    Why You’ll Enjoy This Recipe

    Simple to prepare with basic ingredients.

    Great for people who are just starting.

    Smooth and fluffy inside with a crunchy outer layer.

    Suitable for various kinds of bread.

    Commonly Asked Questions

    Can I use instant yeast instead of dry yeast?

    Yes, you can use quick-rise yeast. If you use instant yeast, you don’t need to activate it separately. Just mix it directly with the dry ingredients.

    How can I tell if my yeast is still good to use?

    To see if your yeast is working, combine it with lukewarm water and a little bit of sugar. If it gets bubbly within 5-10 minutes, it is ready to use. If not, it might be old, and you should use a new batch.

    Can I prepare this bread without gluten?

    Yes, but you will have to use a gluten-free flour mix that works well for making bread. Doughs without gluten may require special care and more time to rise, so make sure to adjust as needed.

    How can I make the outer layer less hard?

    To make the bread crust softer, you can either brush melted butter on top or cover it with a clean, damp cloth right after baking.

    Can I include additional ingredients like seeds, nuts, or herbs?

    Of course! You can include seeds, nuts, or herbs in the dough while mixing to give it more flavor and crunch.

    What should I do if my dough is too wet?

    If your dough is too sticky, add a bit more flour, one spoonful at a time, until it becomes smooth and stretchy.

    How can I keep bread fresh when storing it?

    Keep the bread in a bread box or a closed plastic bag at room temperature for a maximum of 3 days. To store it for a longer time, put it in a sealed container or freezer bag and freeze it for up to 3 months.

    Is it possible to prepare the dough in advance?

    Yes, you can prepare the dough in advance and put it in the refrigerator after it has risen for the first time. Allow it to reach room temperature and rise once more before shaping it and baking.

    Why did my bread end up heavy?

    Bread can become heavy if the dough is not kneaded well, not left to rise long enough, or if old yeast is used. Make sure to mix the dough well until it is smooth and stretchy, and let it rise for enough time.

    Can I use a bread machine to bake this bread?

    You can operate a bread machine by following the instructions provided by the manufacturer for your particular model. Put the ingredients in the order suggested by the machine. Usually, start with the wet ingredients and then add the dry ones

  • Irresistible 10-Minute Apple Cake: A Speedy Delight for Busy Gourmets

    Irresistible 10-Minute Apple Cake: A Speedy Delight for Busy Gourmets

    Irresistible 10-Minute Apple Cake: A Speedy Delight for Busy Gourmets

    Table of Contents

    Ingredients

    For this speedy yet sophisticated cake, you’ll need:

    For the Cake Batter:

    • 200g (7.05 oz) all-purpose flour
    • 10g (2 teaspoons) baking powder
    • 125g (4.4 oz) granulated sugar
    • 8g (1 pack) vanilla sugar
    • A pinch of salt
    • 125g (4.4 oz) unsalted butter, softened
    • 3 large eggs, at room temperature
    • 45ml (3 tablespoons) milk

    For the Topping:

    • 4 medium apples (about 600g or 21 oz total)
    • 30g (1.05 oz) frozen butter
    • 5g (1 teaspoon) cinnamon sugar

    Step-by-Step Instructions

    1. Preparing the Batter (5 minutes)

    I begin by preheating the oven to 180°C (356°F) with both top and bottom heat. This ensures our oven is at the perfect temperature when our cake is ready to bake.

    In a large mixing bowl, I sift together the flour and baking powder. Sifting is crucial as it aerates the flour, leading to a lighter, fluffier cake texture. To this, I add the sugar, vanilla sugar, and a pinch of salt.

    Next, I add the softened butter and eggs to the dry ingredients. Using an electric mixer, I beat the mixture on medium speed for 2 minutes. This step is crucial – it not only combines the ingredients but also incorporates air into the batter, which will help our cake rise beautifully.

    The result is a smooth, creamy batter that’s rich in flavor and primed for baking. I transfer about two-thirds of this batter into a greased 26cm (10-inch) springform pan, spreading it evenly to create a smooth base for our apples.

    See also  Mediterranean Veggie Pita Bread Bake

    2. Preparing the Apples (3 minutes)

    While efficiency is key in this recipe, I don’t compromise on the quality of our star ingredient – the apples. I quickly peel, quarter, and slice the apples into thin wedges. The thinness of the slices is important as it allows the apples to cook through perfectly in our short baking time.

    With artistic flair, I arrange these apple slices in a circular pattern on top of the batter in the pan. This not only ensures even distribution of fruit throughout the cake but also creates a visually stunning pattern that will impress any guest.

    3. Finishing Touches (2 minutes)

    To the remaining third of our batter, I add the milk and quickly mix it in. This addition of liquid helps to create a softer, more pourable consistency. I then spread this mixture evenly over the arranged apples. This top layer of batter will bake into a delicious golden crust, encasing the apples and creating a perfect contrast of textures.

    For the final touch of indulgence, I grate the frozen butter over the top of the cake. The cold butter will melt during baking, creating pockets of richness throughout the cake. A sprinkle of cinnamon sugar adds a warm, spicy note that perfectly complements the apples.

    4. Baking to Perfection (40 minutes)

    With our cake assembled in record time, it’s ready for the oven. I bake it at 180°C (356°F) for approximately 40 minutes. During this time, a heavenly aroma of apples and cinnamon will fill your kitchen – a tantalizing preview of the deliciousness to come.

    The cake is done when it’s golden brown on top and a skewer inserted into the center comes out clean. The apples should be tender, and the cake should have a slight spring when gently pressed.

    See also  Handmade Chocolate Recipe

    5. Serving and Enjoying

    Once baked, I remove the cake from the oven and let it cool in the pan for about 10 minutes. This brief resting period allows the cake to set, making it easier to slice and serve.

    After cooling, I release the springform pan and transfer the cake to a serving plate. This cake is delicious served warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream. It’s equally enjoyable at room temperature, making it perfect for picnics or lunchboxes.

    Nutrition Information

    Per slice (based on 8 servings):

    • Calories: 320
    • Protein: 5g
    • Carbohydrates: 45g
    • Fiber: 3g
    • Sugar: 25g
    • Fat: 15g
  • Heavenly Custard Cream Donuts (Vanilla & Chocolate) – A Sweet Treat for All

    Heavenly Custard Cream Donuts (Vanilla & Chocolate) – A Sweet Treat for All

    Heavenly Custard Cream Donuts (Vanilla & Chocolate) 

    Table of Contents

    Ingredients (Makes 12 Donuts):
    For the Custard Cream:

    – For Vanilla Custard:
    – 3 egg yolks
    – 50g cane sugar
    – 16g cake flour
    – 250ml milk
    – 1/3 vanilla bean

    For Chocolate Custard:

    – 3 egg yolks
    – 45g granulated sugar
    – 16g cake flour
    – 250ml milk
    – 50g sweet chocolate

    For the Donuts:

    – 350g bread flour
    – 150g cake flour
    – 70g granulated sugar
    – 6g salt
    – 6g instant dry yeast
    – 2 eggs + milk to make 285g
    – 45g unsalted butter

    For Coating:

    – Granulated sugar
    – Cocoa powder

    Instructions:

    For the Custard Cream (Vanilla & Chocolate):

    1. In separate bowls, prepare the vanilla custard and chocolate custard.
    2. In each bowl, whisk 3 egg yolks until smooth.
    3. Add cane sugar for vanilla custard and granulated sugar for chocolate custard. Mix well.
    4. Sift cake flour into each mixture and combine until it forms a smooth paste.
    5. In a saucepan, heat milk separately for both custards.
    6. For the vanilla custard, split the vanilla bean and scrape the seeds. Add the seeds and the pod to the milk. Heat until just simmering.
    7. For the chocolate custard, chop the sweet chocolate finely and add it to the hot milk. Stir until the chocolate is fully melted.
    8. Remove the vanilla pod from the vanilla custard and gradually add the hot milk to each custard mixture, stirring constantly.
    9. Return each custard to the saucepan and cook over low heat, stirring continuously, until it thickens. Remove from heat and let them cool.

    See also  The Secret to Losing Weight with Delicious Vegetable Casserole: A Low-Calorie Recipe
    For the Donuts:

    10. In a mixing bowl, combine bread flour, cake flour, granulated sugar, salt, and instant dry yeast.
    11. Add eggs and milk mixture (285g) to the dry ingredients. Mix until a dough forms.
    12. Knead the dough for about 10 minutes or until it’s smooth and elastic.
    13. Gradually add unsalted butter and continue kneading until fully incorporated.
    14. Cover the dough and let it rise for about 1 hour or until it doubles in size.
    15. Roll out the dough to about 1.5cm thickness and cut out rounds using a donut cutter or a glass.
    16. Place the doughnuts on a baking sheet lined with parchment paper, cover, and let them rise for another 30 minutes.
    17. Heat vegetable oil in a deep pan to 180°C (350°F).
    18. Carefully fry the donuts until they are golden brown on both sides, about 2-3 minutes per side. Drain on paper towels.

    For Coating:

    19. While the donuts are still warm, coat them with granulated sugar for the vanilla custard ones and cocoa powder for the chocolate custard ones.

    Fill the Donuts:

    20. Once the donuts are cool, use a piping bag to fill them with the vanilla and chocolate custard creams.

    Enjoy your delectable Custard Cream Donuts!

    Pro Tip: Feel free to get creative with your coatings and add sprinkles or powdered sugar for extra flair!

  • The Ultimate Homemade Bread: A Culinary Revolution in Your Kitchen

    The Ultimate Homemade Bread: A Culinary Revolution in Your Kitchen

    The Ultimate Homemade Bread: A Culinary Revolution in Your Kitchen

    Ingredients

    For two perfect loaves, you’ll need:

    • 160ml (⅔ cup) lukewarm water
    • 3g (1 tsp) fresh yeast or 2g (½ tsp) active dry yeast
    • 60g (¼ cup) plain yogurt
    • 15ml (1 tbsp) vegetable oil
    • 320g (2½ cups) bread flour
    • 6g (1 tsp) salt

    Step-by-Step Instructions

    1. Activating the Yeast (5 minutes)

    I begin by combining the lukewarm water, yeast, yogurt, and vegetable oil in a large mixing bowl. The lukewarm water activates the yeast, while the yogurt adds a subtle tanginess and helps create a tender crumb. The oil contributes to the bread’s softness and helps extend its shelf life.

    2. Forming the Dough (5 minutes)

    To this wet mixture, I add the bread flour and salt. Using a wooden spoon or my hands, I mix until there’s no dry flour visible. Unlike traditional bread recipes, there’s no need for extensive kneading here. This minimal mixing approach helps develop a light, airy texture in our final loaf.

    3. Initial Rest (30 minutes)

    I cover the bowl with a clean kitchen towel or plastic wrap and let it rest for 30 minutes. During this time, the flour begins to hydrate, and the yeast starts its magic, producing carbon dioxide that will give our bread its characteristic texture.

    4. Stretch and Fold Technique (5 minutes)

    After the rest, I use the “stretch and fold” technique. With wet hands to prevent sticking, I grab one side of the dough, stretch it up and fold it over to the center. I repeat this on all four sides of the dough. This technique helps develop the gluten structure without traditional kneading.

    Next, I employ the “lift and slap” method. I lift the entire dough and slap it back into the bowl. This action further develops the gluten and incorporates air into the dough.

    5. Second Rest and Repeat (35 minutes)

    I cover the dough again and let it rest for another 30 minutes. After this rest, I repeat the stretch and fold and lift and slap techniques. These steps are crucial for developing the dough’s structure and flavor.

    6. Bulk Fermentation (2 hours)

    Now comes the main fermentation period. I cover the dough and let it rise for about 2 hours, or until it doubles in size. This long, slow fermentation is key to developing complex flavors in our  bread.

    7. Shaping the Loaves (15 minutes)

    Once the dough has doubled, I gently turn it out onto a lightly floured surface. I divide it into two equal portions and shape each into a ball. After a brief 10-minute rest, I flatten each ball gently, then roll and press it with my fingertips to create the final loaf shape.

    I seal the edge by pinching it firmly, then place each loaf on a baking tray, seam side down. These shaped loaves are then covered and left to rise for a final 30 minutes.

    8. Preparing for Baking (5 minutes)

    Just before baking, I lightly dust the loaves with flour and smooth it with my hand. Using a sharp blade or knife, I score the top of each loaf. This scoring not only looks beautiful but also allows the bread to expand properly during baking.

    I sprinkle a little water between the loaves to create steam in the oven, which will contribute to a crispy crust. Then, I cover the loaves with another baking tray – this creates a mini steam oven, crucial for achieving that perfect crust.

    9. Baking to Perfection (30 minutes)

    I preheat the oven to 230°C (450°F) and bake the covered loaves for 20 minutes. This initial high-heat, covered bake allows the bread to rise fully and begin forming its crust.

    After 20 minutes, I remove the top tray and reduce the oven temperature to 200°C (390°F). The bread bakes for an additional 10 minutes uncovered, allowing the crust to achieve that perfect golden-brown color and crispness.

    10. Cooling and Enjoying

    Once baked, I remove the loaves from the oven and let them cool on a wire rack. The hardest part is waiting for them to cool before slicing – but this patience is rewarded with perfectly set bread that’s easier to cut.

    Nutrition Information

    Per slice (based on 12 slices per loaf):

    • Calories: 120
    • Protein: 4g
    • Carbohydrates: 23g
    • Fiber: 1g
    • Fat: 1g
  • Turkish milk bread in a pan

    Turkish milk bread in a pan

    Turkish milk bread in a pan

    Ingredients

    • 500 g 1 pound flour;
    • 150 ml 5 fl. oz warm milk;
    • 150 ml 5 fl. oz warm water;
    • 1 tsp salt;
    • 2 tbsp dry yeast;
    • 3 tbsp olive oil;
    • chopped parsley
    • chili flakes

    Instructions

    1. Mix yeast and salt into flour with a whisk. Add the warm milk and water and knead just until the liquids are absorbed.
    2. Mix in the olive oil and knead until the dough is smooth (around 10 minutes).
    3. Make a ball out of the dough, cover it with vegetable oil, and set it aside in a warm place for an hour, or until it has doubled in size.
    4. When the dough has risen enough, divide it into six pieces and roll each one into a ball.
    5. Each flatbread should be rolled out and put on a pan with medium-high heat.
    6. Take 5–6 minutes to cook (2.5-3 minutes on each side).
    7. Each flatbread should make a pocket in the middle when you flip it over.
    8. Spread oil on each hot flatbread, then sprinkle parsley and chili flakes on top.
  • Creamy Banana Custard Dessert

    Creamy Banana Custard Dessert

    Creamy Banana Custard Dessert

    Ingredients:

      • 50g butter
      • 5 bananas or plantains (500g)
      • 1/2 lemon (30ml juice)
      • 300ml milk (cold or hot, depending on preference)
      • 50g cornstarch (can be replaced with 100g flour)
      • 3 egg yolks
      • 1 teaspoon vanilla essence
      • 500ml very cold cream (either dairy cream or vegetable cream)

    Step-by-Step Instructions:

    Step 1: Preparing the Bananas

      1. Peel and slice the bananas: Start by peeling all the bananas and slicing them into medium-sized pieces. This will make them easier to mash later.
      2. Mash the bananas: Place the banana slices in a bowl and mash them using a fork or potato masher until they form a smooth puree.
      3. Add lemon juice: To prevent the bananas from browning and to add a fresh, zesty flavor, squeeze the juice of half a lemon (about 30ml) over the mashed bananas. Stir well to combine. Set the banana mixture aside.

    Step 2: Making the Custard

      1. Prepare the cornstarch mixture: In a small bowl, mix 50g of cornstarch with a few tablespoons of the cold or hot milk (from the 300ml) until the cornstarch dissolves completely. If you’re using flour, mix it in the same way until you get a smooth paste.
      2. Whisk the egg yolks: In another bowl, whisk the 3 egg yolks until smooth and creamy. Set aside.
      3. Heat the milk: Pour the remaining milk (either cold or hot) into a saucepan and heat it over medium heat until it just begins to simmer. Avoid letting it boil.
      1. Add the cornstarch and egg yolks: Slowly pour the cornstarch mixture and the whisked egg yolks into the heated milk, whisking continuously to avoid lumps.
      2. Stir in the butter: Add the 50g of butter and continue stirring until the custard thickens. This should take about 3-5 minutes. Once the mixture is thick and smooth, remove it from heat.
      3. Add the vanilla essence: Stir in the teaspoon of vanilla essence for added flavor.
    1. Combine the banana puree with the custard: Gently fold the mashed bananas into the custard mixture, ensuring the banana flavor is evenly distributed throughout the custard.

    Step 3: Preparing the Whipped Cream

      1. Whip the cream: In a large, cold mixing bowl, pour 500ml of very cold cream (either dairy or vegetable cream). Using a hand mixer or whisk, whip the cream until soft peaks form. This should take about 3-5 minutes.
      2. Fold in the whipped cream: Once the banana custard mixture has cooled slightly, gently fold in about half of the whipped cream to create a lighter, fluffier texture. Reserve the other half for topping.

    Step 4: Assembling the Dessert

      1. Layer the dessert: In individual serving glasses or a large serving dish, layer the banana custard mixture, alternating with dollops of whipped cream. You can create as many layers as you like, depending on the size of the container.
      2. Top with whipped cream: Finish the dessert by topping it with a generous layer of the reserved whipped cream.
      3. Chill the dessert: Refrigerate the dessert for at least 1-2 hours before serving. This will allow the flavors to meld and the custard to set perfectly.

    Cooking Tips:

      • Cornstarch vs. flour: If you choose to use flour instead of cornstarch, remember that the flour will take a little longer to thicken. Stir continuously to avoid lumps.
      • Whipping cream: Ensure your cream is very cold before whipping to achieve the best results. You can even place your mixing bowl and beaters in the fridge for 10-15 minutes before starting.
      • Banana substitutes: If you want a variation of this dessert, you can substitute bananas with other fruits like mango, peach, or berries for a different flavor.
    • Serving suggestion: For a crunchier texture, consider adding a layer of crushed cookies or graham crackers between the custard and whipped cream layers.

    Nutritional Information (per serving, approximate):

      • Calories: 360 kcal
      • Carbohydrates: 40g
      • Protein: 6g
      • Fat: 20g
      • Sugar: 28g
    • Fiber: 3g
  • Chocolate Banana Oat Cake Recipe

    Chocolate Banana Oat Cake Recipe

    Chocolate Banana Oat Cake Recipe

    Ingredients

    • 150 g (1 ½ cups) oat flakes
    • 150 g (⅔ cup) milk
    • 2 eggs
    • 2 bananas, mashed
    • 1 g (optional) sweetener (like stevia or honey, depending on your taste)
    • 5 g (1 tsp) baking powder
    • 30 g (¼ cup) cocoa powder
    • 30 g (1 oz) walnuts, chopped
    • 30 g (1 oz) dark chocolate, melted or chopped (for topping)

    Instructions

    1. Prepare the Oats

    In a small bowl, combine 150 g of oat flakes with 150 g (⅔ cup) of milk. Let the oats soak for about 10 minutes. This softens the oats, allowing them to blend seamlessly into the cake batter and provide a tender texture to the cake.

    2. Prepare the Batter

    • In a separate bowl, mash 2 ripe bananas until they form a smooth, lump-free mixture. Bananas will add natural sweetness and moisture to the cake.
    • In a large mixing bowl, whisk together 2 eggs with 1 g of sweetener (optional). If your bananas are very ripe, you may not need the additional sweetener. Adjust based on your taste preference.
    • Add the mashed bananas, 30 g (¼ cup) of cocoa powder, and 5 g (1 tsp) of baking powder to the egg mixture. Stir well until all the ingredients are combined and the batter is smooth.

    3. Combine Ingredients

    Once the oats have softened in the milk, add them to the banana and egg mixture. Stir until the oats are fully incorporated into the batter, ensuring an even consistency.

    4. Add Walnuts

    Fold in 30 g (1 oz) of chopped walnuts. The walnuts add a satisfying crunch and a nutty flavor that pairs beautifully with the chocolate and banana.

    5. Bake

    • Preheat your oven to 180°C (350°F).
    • Grease a cake pan or line it with parchment paper to prevent sticking.
    • Pour the batter into the prepared cake pan, spreading it evenly.
    • Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The cake should be firm but slightly springy to the touch.

    6. Add Chocolate

    Once the cake has fully cooled, melt 30 g (1 oz) of dark chocolate and drizzle it over the top of the cake. You can also chop the dark chocolate and sprinkle it on top if you prefer a chunkier texture.

    7. Serve

    Optionally, garnish the cake with more chopped walnuts or other toppings like fresh berries, shredded coconut, or a dusting of cocoa powder. Slice and enjoy!

    Nutritional Information (per slice, serves 8)

    • Calories: 200 kcal
    • Protein: 6 g
    • Carbohydrates: 28 g
    • Fat: 8 g
    • Saturated Fat: 2.5 g
    • Fiber: 4 g
    • Sugar: 10 g (from bananas and chocolate)
    • Sodium: 100 mg
  • Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce

    Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce

    Are you in the mood for a warm and comforting dessert that will remind you of your childhood? Look no further than Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce recipe. This classic dessert has been passed down through generations and is sure to satisfy any sweet tooth.

    Ingredients

    • 4 cups (8 slices) cubed white bread
    • 1/2 cup raisins
    • 2 cups milk
    • 1/4 cup butter
    • 1/2 cup sugar
    • 2 eggs, slightly beaten
    • 1 tablespoon vanilla
    • 1/2 teaspoon ground nutmeg

    Sauce Ingredients:

    • 1/2 cup butter
    • 1/2 cup sugar
    • 1/2 cup firmly packed brown sugar
    • 1/2 cup heavy whipping cream
    • 1 tablespoon vanilla

     

    How To Make Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce

    Heat oven to 350°F. Combine bread and raisins in large bowl. Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat until butter is melted (4 to 7 minutes).
    Pour milk mixture over bread; let stand 10 minutes.
    Stir in all remaining pudding ingredients. Pour into greased 1 1/2-quart casserole. Bake for 40 to 50 minutes or until set in center.
    Directions for Sauce:
    Combine all sauce ingredients except vanilla in 1-quart saucepan.Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes).
    Stir in vanilla
    To serve, spoon warm pudding into individual dessert dishes; serve with sauce.Store refrigerated.

  • Baked Eggplant Delight with Spinach and Cheese

    Baked Eggplant Delight with Spinach and Cheese

    Baked Eggplant Delight with Spinach and Cheese

    Ingredients:

      • 2 eggplants
      • 3 tomatoes
      • 500 ml water
      • Salt (to taste)
      • Olive oil (for drizzling)
      • Italian herbs (to taste)
      • 150 grams spinach
      • 200 grams cottage cheese
      • 3 cloves of garlic, minced
      • 3 mushrooms, chopped
      • 150 grams mozzarella, shredded
      • Parsley (optional)
      • Dill (optional)
      • 50 grams tomato paste
    • 150 grams parmesan, grated

    Instructions:

      1. Prepare the Eggplants:
          • Cut the eggplants into slices.
          • In a bowl, mix 500 ml water with salt and soak the eggplant slices for 10 minutes to remove bitterness.

         

        • Pat the eggplant slices dry with a paper towel.
      2. Preheat the Oven:
          • Preheat your oven to 200°C (400°F).

         

      3. Bake the Eggplants:
          • Place the eggplant slices on a baking sheet.
          • Drizzle with olive oil and sprinkle with Italian herbs.

         

        • Bake for 10 minutes.
      4. Prepare the Filling:
          • Chop the spinach and mix it with 200 grams of cottage cheese, 3 minced garlic cloves, and 3 chopped mushrooms.

         

        • Optionally, add chopped parsley and dill.
        • Mix well.
      1. Assemble the Dish:
          • Place the baked eggplant slices in a baking dish.
          • Spread the spinach and cheese mixture in the middle of each slice.
          • Fold the edges of the eggplant slices gently.

         

        • Spread 50 grams of tomato paste evenly over the eggplant slices.
        • Sprinkle 150 grams of shredded mozzarella and 150 grams of grated parmesan on top.
    1. Bake:
      • Bake the assembled dish at 200°C (400°F) for 20 minutes until the cheese is melted and golden.
    2. Serve:
        • Enjoy this delicious and healthy eggplant dish!

       

    The Magic of Eggplants

    Eggplants, also known as aubergines, are a versatile vegetable that can be used in a wide range of dishes. Their spongy texture and ability to absorb flavors make them ideal for baking, grilling, and roasting. This Baked Eggplant Delight recipe leverages the eggplant’s unique qualities, creating a dish that’s both hearty and nutritious.

    Health Benefits of Key Ingredients

    Eggplants:

      • Rich in antioxidants like nasunin, which protects cells from damage.
      • High in fiber, promoting healthy digestion and satiety.
    • Contains vitamins B1 and B6, which support brain health and energy metabolism.

    Spinach:

      • Packed with vitamins A, C, and K, supporting immune function, skin health, and bone strength.
    • Provides iron, essential for red blood cell production and oxygen transport.
    • Contains magnesium, crucial for muscle and nerve function.

    Cottage Cheese and Mozzarella:

      • Excellent sources of protein, aiding in muscle repair and growth.
      • High in calcium, important for maintaining strong bones and teeth.
      • Provide a creamy texture and rich flavor without excessive calories.

    Garlic:

      • Known for its immune-boosting properties.
      • Contains allicin, which has anti-inflammatory and antibacterial effects.
    • Enhances the overall flavor of the dish.

    Tomatoes:

      • Rich in vitamin C and potassium, promoting heart health and hydration.
    • Contain lycopene, an antioxidant linked to reduced risk of heart disease and certain cancers.
    • Add a tangy and sweet flavor balance to the dish.

    Serving Suggestions and Pairings

    This baked eggplant dish can be served as a main course or a side dish. Here are some pairing suggestions to complete your meal:

      • Grain-Based Side: Serve with quinoa, brown rice, or couscous to add a hearty element and complement the vegetable base.
      • Salad: A fresh, crisp salad with a light vinaigrette dressing pairs beautifully with the rich, cheesy eggplant.
      • Bread: Accompany with a slice of garlic bread or a crusty baguette to soak up the delicious tomato and cheese mixture.
    • Wine: Pair with a light red wine such as Pinot Noir or a crisp white wine like Sauvignon Blanc to enhance the flavors.

    Cooking Tips and Tricks

      1. Uniform Slicing: Cut the eggplants into even slices to ensure they cook evenly. This helps prevent some slices from becoming overcooked while others remain undercooked.
      2. Salt Soak: Don’t skip the salt soak step. This process draws out excess moisture and reduces bitterness, resulting in a more pleasant texture and taste.
    1. Herb Variations: Feel free to experiment with different herbs based on your preference. Fresh basil, oregano, or thyme can add new dimensions to the flavor.
    2. Cheese Choices: If you’re looking for a lower-fat option, consider using part-skim mozzarella or reducing the amount of cheese. For a creamier texture, you can also mix in some ricotta cheese.
    3. Vegetable Additions: This recipe is versatile. You can add other vegetables like bell peppers, zucchini, or even artichokes to the filling for extra flavor and nutrition.
  • soft apple pie

    soft apple pie

    Soft apple pie is a delicious dessert made with a tender, melt-in-your-mouth crust and a sweet, cinnamon-spiced apple filling. Here’s a general recipe for making a soft apple pie:

    Ingredients:

    – 2 pie crusts (store-bought or homemade)

    – 6-8 medium-sized apples (peeled, cored, and thinly sliced)

    – 1/2 cup granulated sugar

    – 1/4 cup all-purpose flour

    – 1 teaspoon ground cinnamon

    – 1/4 teaspoon ground nutmeg

    – 1/4 teaspoon salt

    – 2 tablespoons unsalted butter (cut into small pieces)

    – 1 egg (beaten, for egg wash)

    – Additional sugar for sprinkling

    Instructions:

    3. In a large bowl, combine the sliced apples, sugar, flour, cinnamon, nutmeg, and salt. Mix well until all the apples are evenly coated.

    4. Pour the apple mixture into the prepared pie crust, spreading it out evenly. Dot the top of the apple filling with small pieces of butter.

    5. Roll out the second pie crust and place it over the apple filling. You can either create a lattice pattern or simply cover the pie with the whole crust, cutting a few slits to allow steam to escape.

    6. Trim the excess pie crust from the edges and crimp them to seal the pie. Brush the top crust with the beaten egg and sprinkle some sugar on top for a nice golden color.

    7. Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for about 45-50 minutes, or until the crust is golden brown and the apple filling is soft and bubbly.

    8. Once baked, remove the pie from the oven and let it cool on a wire rack for at least 1 hour before serving. This will allow the filling to set and make it easier to slice.

    9. Serve the soft apple pie warm or at room temperature, and you can enjoy it on its own or with a scoop of vanilla ice cream or a dollop of whipped cream.

    Remember, this is a basic recipe, and you can always add your own variations or personal touches, such as adding raisins, lemon zest, or a streusel topping. Enjoy your soft apple pie!

  • Chicken and Vegetable Puff Pastry Rolls Recipe

    Chicken and Vegetable Puff Pastry Rolls Recipe

    Chicken and Vegetable Puff Pastry Rolls Recipe

    Ingredients:

      • 500g chicken breast (about 2 cups, diced)
      • 1 teaspoon onion powder
      • 1 teaspoon garlic powder
      • 2 teaspoons dried parsley (or 1 tablespoon fresh parsley)
      • 3/4 teaspoon paprika
      • 1-2 teaspoons salt (to taste)
      • 3 1/2 tablespoons (45ml) olive oil
      • 1 medium red bell pepper (about 1/2 cup, finely chopped)
      • 1 medium onion (about 1/2 cup, finely chopped)
      • 500g puff pastry (about 2 sheets)
      • 1 egg yolk + 2 tablespoons milk (for egg wash)
      • Poppy seeds or sesame seeds (optional, for garnish)

    Directions:

      1. Season the chicken:
        Combine the chicken breast with onion powder, garlic powder, parsley, paprika, salt, and olive oil. Mix thoroughly to coat the chicken evenly with the spices.
      2. Prepare the vegetables:
        Finely chop the red bell pepper and onion, either in a food processor or by hand. Mix them into the seasoned chicken mixture.
      3. Prepare the puff pastry:
        Roll out the puff pastry sheets on a floured surface. Place the chicken and vegetable mixture evenly on the pastry sheets.
      1. Shape and freeze:
        Roll the pastry tightly with the filling inside. Place the rolls in the freezer for 30 minutes to firm up.
      2. Prepare the egg wash:
        Beat the egg yolk with the milk and brush it over the pastry rolls. Optionally, sprinkle with poppy seeds or sesame seeds.
      3. Bake:
        Preheat the oven to 190°C (374°F). Bake the puff pastry rolls for 35-40 minutes or until golden brown and crispy. Let cool slightly before serving.

    Serving Suggestions:

      • Serve warm with a side salad for a light meal.
      • Pair with dipping sauces like aioli or marinara.
      • Serve as appetizers at a party or gathering.
    • Add a side of roasted vegetables or mashed potatoes for a hearty dinner.

    Cooking Tips:

      • To prevent soggy puff pastry, make sure the filling is not too wet.
      • Chill the pastry before baking to keep it crisp and flaky.
    • For extra flavor, you can add grated cheese inside the puff pastry before rolling.
    • If using frozen puff pastry, thaw it in the fridge overnight before use.

    Nutritional Benefits:

      • Chicken breast is a lean source of protein.
      • Bell peppers provide a rich source of vitamins A and C.
      • Olive oil adds heart-healthy monounsaturated fats.
      • Using puff pastry in moderation provides a balance between indulgence and health.

    Dietary Information:

      • This recipe is not gluten-free due to the puff pastry.
      • Can be made dairy-free by omitting the egg wash or using a plant-based milk alternative.
      • Low in carbohydrates if served without additional side dishes.

    Nutritional Facts (per serving, estimated):

      • Calories: 450
      • Protein: 20g
      • Fat: 28g
      • Carbohydrates: 32g
      • Fiber: 2g
      • Sugar: 3g
    • Sodium: 600mg

    Storage:

      • Store leftovers in an airtight container in the fridge for up to 3 days.
      • Reheat in an oven or air fryer at 180°C (350°F) for 10-15 minutes to restore crispness.
    • Freeze uncooked rolls for up to 1 month; bake directly from frozen, adding 5-10 minutes to the baking time.

    Why You’ll Love This Recipe:

      • It’s quick, easy, and perfect for any occasion.
      • The puff pastry adds a buttery, flaky texture that pairs beautifully with the savory chicken filling.
    • It’s versatile: serve it as a snack, appetizer, or main course.
    • You can customize the filling by adding different vegetables, herbs, or even cheese.
  • I Don’t eat sugar! Super Healthy dessert without flour and sugar

    I Don’t eat sugar! Super Healthy dessert without flour and sugar

    I Don’t eat sugar! Super Healthy dessert without flour and sugar ! Celebrate the season with our No-Sugar Added Holiday Cheese Delight! Perfect for your festive table. ✨
    Ingredients:
    2 cups almonds, finely chopped
    1/4 cup dried cranberries, unsweetened
    1/4 cup dried apricots, unsweetened, finely chopped
    1/4 cup black olives, pitted and chopped
    1 tablespoon fresh chives, finely chopped
    1 teaspoon orange zest
    1/4 teaspoon black pepper
    16 ounces cream cheese, softened
    8 ounces goat cheese, softened
    Directions:

    In a dry pan over medium heat, lightly toast the chopped almonds until fragrant, about 3-5 minutes, then set aside to cool.
    In a mixing bowl, combine the toasted almonds, cranberries, apricots, olives, chives, orange zest, and black pepper.
    Blend the cream cheese and goat cheese together until smooth and fold in the nut and fruit mixture until evenly distributed.
    Lay a piece of plastic wrap on the counter and spoon the cheese mixture onto it, forming a rough log shape.
    Roll the plastic wrap around the cheese, shaping it into a tight log. Chill in the refrigerator for at least 4 hours, or overnight.
    Before serving, remove the plastic wrap and gently press the log into a bed of additional chopped nuts and chives if desired, to coat the outside for extra texture and flavor.
    Serve with a selection of fresh vegetables, crackers, or bread.
    Prep Time: 20 minutes | Cooking Time: 5 minutes | Total Time: 4 hours 25 minutes (includes chilling)
    Kcal: 320 kcal | Servings: 10 servings
  • Fluffy Japanese Soufflé Pancakes recipe

    Fluffy Japanese Soufflé Pancakes recipe

    Fluffy Japanese Soufflé Pancakes recipe 

      
    2 large eggs
    2 tablespoons milk
    ½ teaspoon vanilla extract
    1 teaspoon lemon zest (optional)
    ¼ cup all-purpose flour (fluffed, spooned, and leveled)
    ¼ teaspoon baking powder
    ½ teaspoon white vinegar (or lemon juice)
    2 tablespoons granulated sugar
    Oil for cooking
    Optional toppings:
    Sweetened whipped cream
    Assorted berries
    Powdered sugar
    Maple syrup
    Sweetened whipped cream (optional):

    ½ cup heavy cream (cold)
    1 tablespoon granulated sugar (more or less to taste)
    ½ teaspoon vanilla
      
    Separate the egg whites and yolks into separate bowls.
    Mix the egg yolks with milk, vanilla, and lemon zest. Sift in the flour and baking powder, mixing until smooth.
    Beat the egg whites with vinegar or lemon juice until frothy. Gradually add sugar, then beat until stiff peaks form.
    Gently fold ⅓ of the egg whites into the yolk mixture, then fold in the rest without deflating the batter.
    Heat a nonstick pan over low heat, lightly greased. Portion the batter to create 2 to 3 thick pancakes. Cover and cook each side until golden.
    Serve with optional toppings and enjoy immediately

  • Cake Recipe – Keep this Recipe Safe

    Cake Recipe – Keep this Recipe Safe

    List of items needed:
    For the dessert:
    1 package of chocolate cake mix (and the ingredients specified on the package)
    1 can of sweetened condensed milk (14 oz)
    1 bag (14 oz) of sweetened shredded coconut
    Regarding the topping:
    1 package of cream cheese that weighs 8 ounces, softened.
    1/4 cup of soft butter
    1 teaspoon of vanilla flavoring
    2 cups of confectioner’s sugar
    1/2 cup of coconut with sugar
    1/2 cup of chocolate chips that have been melted.

    Instructions:
    Heat your oven as directed on the cake mix package. Make the chocolate cake mixture following the instructions on the box.
    Put the cake mixture into a baking pan that has been greased and floured, measuring 9×13 inches. Cook following the directions on the package.

    While the cake is in the oven, combine the condensed milk and grated coconut in a medium-sized bowl. Put aside.
    After baking the cake, take it out of the oven and quickly make holes all over it using the handle of a wooden spoon.

    Pour the mix of coconut and sweetened milk over the warm cake, letting it seep into the holes.
    Allow the cake to cool down completely before adding the topping.
    To prepare the topping, mix the cream cheese, butter, and vanilla extract until they are smooth. Slowly mix in the powdered sugar until it is well mixed.
    Put the cream cheese mixture on top of the cake once it has cooled down.
    Put the grated coconut on top, then pour the melted chocolate over the whole cake.
    Put in the refrigerator for at least 2 hours before serving so the flavors can mix well.
    Time to prepare: 20 minutes | Time to cook: 30 minutes | Total time: 50 minutes
    Calories: 450 calories per slice | Portions: 12 servings