Author: Admin

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

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

Hi everyone, today we’re going to learn how to make Dessert with 2 Ingredients using simple ingredients. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method.

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

 Ingredients:
 1 cup fresh pineapple chunks
 1 orange, peeled and segmented
 1 ripe banana
 1/2 cup mango chunks (fresh or frozen)
 1 cup coconut water (or any preferred juice)
 1 tablespoon honey (optional for extra sweetness)
 A handful of ice cubes
 Preparation Steps:
 In a blender, add the pineapple, orange segments, banana, and mango chunks.
 Pour in the coconut water and add honey if you like it sweeter.
 Toss in the ice cubes to make it extra cold and refreshing.
 Blend until smooth and creamy.
 Pour into a glass, garnish with a slice of orange or pineapple, and enjoy!

Ingredient:

Yolk meringue:
215g egg yolks (12 special eggs),
50g / 18Oz (¼ cup) sugar
1 teaspoon salt
70ml starch syrup
White meringue:
410g whites (12 special eggs)
200g / 1 Cup/ 7 Oz sugar
290g/ 10,22Oz soft flour
55g/1.94Oz cornstarch
70ml condensed milk
60ml oil of cooking oil
10ml vanilla extract.

Instructions:

This cake becomes most delicious and softer as each day passes. This cake requires a lot of eggs, to begin with, separate 12 egg whites from the yolks.
Into a large mixing bowl, add the 12 egg yolks with 50 grams of sugar, a teaspoon of salt, and 70 grams of starch syrup. With the mixer on medium speed, beat the ingredients until they turn pale white then reduce the speed to medium and beat for a minute to remove any trapped air bubbles.
To know if your meringue is of the right texture, it should pile up on top of the meringue when you lift the mixer. In another bowl, add the egg whites of the 12 eggs together with 200 grams of sugar and start whipping on low speed. When the sugar is dissolved, increase the speed to high and beat to make the meringue soft.
Beat until the meringue reaches a soft peak. Pour the egg yolk mixture into the meringue and use a spatula to fold to mix until the ingredients are well combined.
Sift in 290 grams of soft flour and 55 grams of cornstarch. Fold the flour gently but do not overmix the batter. Fold just until the flour is moistened. Mix 70 ml of milk and 60 ml of oil and 10 ml of vanilla extract then add a little of the batter into the mix. Mix them gently then add them to the batter and fold that if just until incorporated.
Prepare your baking tin by lining the bottom and sides with parchment paper then pour in the batter and run a skewer in to get rid of any trapped air in the batter.
Bake in a preheated 190 degrees oven then reduce the temperature to 170 degrees C and bake for 15 minutes then lower the temperature to 160 Celcius and bake for another 15 minutes then reduce the temperature to 150C and bake for another 30 minutes.
The total baking time should be 60 minutes. Bake until the top of the cake is golden brown. Once baked, grease a silicon sheet and top the cake then quickly turn it over and remove the parchment paper. Let the cake cool down for at least one hour before serving but the best way to eat this cake is after a day.
Cut the edges and slice the cake into the shape you want. Serve the cake with tea or milk and enjoy.

Here’s a simple and delicious recipe for Baked Chicken Legs with Cream of Mushroom Sauce:

Ingredients:

•6-8 chicken legs (drumsticks)

•1 can (10.5 oz) cream of mushroom soup

•1 cup heavy cream or whole milk

•1/2 cup chicken broth

•2 cloves garlic, minced

•1 small onion, finely chopped

•1/2 teaspoon paprika

•1 teaspoon dried thyme

•Salt and black pepper to taste

•2 tablespoons olive oil or melted butter

•1 cup sliced mushrooms (optional, for extra mushroom flavor)

•Fresh parsley (optional, for garnish)

Instructions:

1. Preheat the Oven:

•Preheat your oven to 375°F (190°C).

2. Prepare the Chicken Legs:

•Pat the chicken legs dry with a paper towel.

•Season them generously with salt, pepper, and paprika.

•Heat olive oil in a skillet over medium-high heat. Sear the chicken legs for 2-3 minutes on each side until golden brown. Remove and set aside.

3. Make the Mushroom Sauce:

•In the same skillet, add the chopped onions and sauté for 2-3 minutes until translucent.

•Add the minced garlic and sliced mushrooms (if using) and cook for another 2 minutes.

•Stir in the cream of mushroom soup, heavy cream (or milk), chicken broth, and thyme. Mix well and bring to a gentle simmer. Adjust seasoning with salt and pepper.

Ingredients:

• • Oats: 2 cups (200 g) of oat flakes
  • Water: 1.5 cups (300 ml)
  • Pumpkin: 250 g, peeled and diced

• • Apple: 1 large, peeled and diced
  • Cinnamon: 1 teaspoon (optional)
  • Vanilla Extract: 1 teaspoon (optional)

• • Nuts: 2 tablespoons (40 g), chopped (such as walnuts, pecans, or almonds)
  • Raisins: 1 tablespoon (optional)
  • Olive Oil: 1 teaspoon, plus more for greasing the pan

• • Vegetable Oil: For frying
  • Pumpkin Seeds: For topping
  • Desiccated Coconut: For garnish (optional)

This recipe combines the nutty flavor of oats with the sweet, rich taste of pumpkin and apple. The optional additions of cinnamon, vanilla extract, and raisins provide warmth and sweetness, while the nuts and pumpkin seeds add texture and nutrition. Olive oil helps to bring everything together and adds a subtle richness.

Steps to Make Warm Pumpkin & Apple Oatmeal:

1. 1. Prepare the Ingredients:
      Begin by peeling and dicing the pumpkin and apple. If you’re using raisins, soak them in a bit of warm water for a few minutes to soften them. Chop your chosen nuts (walnuts, pecans, or almonds) and set them aside.
   2. Cook the Pumpkin:
      In a medium-sized saucepan, heat 1 teaspoon of olive oil over medium heat. Add the diced pumpkin and sauté for about 5-7 minutes, until it begins to soften. You can season it with a pinch of salt and cinnamon at this stage for extra flavor.

1. 1. Cook the Oats:
      Add the oats to the saucepan with the pumpkin. Pour in the 1.5 cups of water and bring the mixture to a simmer. Stir occasionally, and let it cook for about 5-7 minutes until the oats are tender and the water is absorbed.
   2. Add the Apples & Flavorings:
      Once the oats are cooked, stir in the diced apple, raisins (if using), and vanilla extract (if using). Let the oatmeal cook for another 3-4 minutes until the apples begin to soften and the oatmeal reaches your desired consistency. If you prefer a creamier texture, you can add a splash of milk (dairy or plant-based) at this point.
   3. Finish and Serve:
      Once the oatmeal is cooked to your liking, remove it from the heat. Spoon the oatmeal into bowls and top with your choice of nuts, pumpkin seeds, and desiccated coconut. Drizzle a little extra honey or maple syrup on top if you prefer a sweeter finish.

1. Garnish & Enjoy:
   Garnish your oatmeal with additional cinnamon or a few more nuts for added texture. Serve immediately while hot and enjoy the cozy, hearty flavors.

Ingredients:

• • 160g chickpeas (cooked)

• • 50g sultanas
  • 30g pumpkin seeds
  • 30g sunflower seeds

• • A little salt, to taste
  • 1 teaspoon Italian herbs
  • 40g psyllium seeds

• • 200g pumpkin, grated
  • 350ml water
  • 25ml olive oil, plus extra for greasing

• Coriander seeds, for sprinkling on top (optional)

Directions:

1. 1. Prepare the Ingredients:
      • • Pour boiling water over 50g sultanas and let them sit to soften.
        • Toast the seeds: In a pan over medium heat, pan fry the pumpkin seeds and sunflower seeds for 1-2 minutes until lightly toasted.

       

      • Chop the softened sultanas with a knife or use a hand blender if you prefer a finer texture.
   2. Mix the Dry Ingredients:
      • • In a large mixing bowl, add 160g cooked chickpeas, toasted pumpkin seeds, sunflower seeds, 40g psyllium seeds, Italian herbs, and a little salt. Mix everything well.

       
   3. Prepare the Pumpkin:
      • • Grate the pumpkin on a coarse grater to yield 200g.
        • In a pan, cook the grated pumpkin for 5-7 minutes until slightly softened. Alternatively, you can bake it in the oven if preferred.

       

   4. Combine Ingredients:
      • • Chop the cooked pumpkin with a hand blender to a slightly smooth consistency.
        • In the mixing bowl with the dry ingredients, add the cooked pumpkin, softened sultanas, 350ml water, and 25ml olive oil.

       

      • Mix everything well until all the ingredients are thoroughly combined.
   5. Prepare the Bread Pan:
      • • Grease a bread pan with olive oil. Place the bread mixture into the mold, ensuring it is evenly distributed.

       

      • Gently flatten the top of the bread with a spatula.
      • Drizzle a little more vegetable oil on top and sprinkle with coriander seeds, if using.

1. Bake the Bread:
   • Preheat the oven to 190°C (375°F). Bake the bread in the preheated oven for 40-45 minutes, or until the bread is golden brown and firm to the touch.
2. Cool and Serve:
   • • Remove the bread from the oven and let it cool in the pan for a few minutes. Then, transfer it to a wire rack to cool completely.

    

   • Slice and serve the bread as a healthy, nutritious meal or snack.
     

     Key Ingredients:

     • • Chickpea Flour: A high-protein, gluten-free flour that gives the bread a slight nutty flavor and a dense texture. Chickpea flour is also rich in fiber, making it a nutritious alternative to traditional wheat flour.
       • Pumpkin Puree: This ingredient provides moisture, natural sweetness, and a boost of vitamins, particularly vitamin A and beta-carotene, which are great for eye health and immune support. Pumpkin also adds a subtle earthy flavor.
       • Seeds: A mix of seeds such as sunflower seeds, chia seeds, flaxseeds, and pumpkin seeds are often used in this recipe to add crunch, healthy fats (especially omega-3s), and extra fiber.

      

     • Spices and Herbs: Cinnamon, nutmeg, and other spices can enhance the flavor of the bread, while herbs like rosemary or thyme can add a savory twist if you’re going for a less sweet version.
     • Sweeteners (optional): For a sweeter bread, natural sweeteners like honey, maple syrup, or a touch of coconut sugar can be added.

     Health Benefits:

     • • Protein and Fiber: Chickpea flour and seeds are excellent sources of plant-based protein and fiber, helping to keep you fuller for longer while supporting digestive health.

      

     • Low in Gluten: This bread is naturally gluten-free if no wheat flour is used, making it suitable for those with gluten sensitivities or those following a gluten-free diet.
     • Rich in Vitamins and Antioxidants: Pumpkin is loaded with vitamins and antioxidants, while seeds provide essential nutrients like zinc, magnesium, and healthy fats that support heart health.

     Cooking Method:

     1. 1. Mixing the Wet Ingredients: Combine pumpkin puree, oil (such as olive or coconut oil), and any sweeteners you’re using.

      

     1. 1. Mixing the Dry Ingredients: In a separate bowl, combine chickpea flour, spices, baking powder, salt, and a mixture of seeds.
        2. Combining: Gradually mix the wet and dry ingredients until just combined. Avoid overmixing to ensure the bread remains tender.
        3. Baking: Pour the batter into a loaf pan, sprinkle additional seeds on top for crunch, and bake until a toothpick inserted into the center comes out clean.

      

     Tips:

     • Seed Variations: Feel free to customize the seeds you use based on your preference. Hemp seeds, sesame seeds, or poppy seeds can also work well.
     • Add-ins: You can mix in additional ingredients like chopped nuts, dried fruit (such as cranberries or raisins), or even grated carrots or zucchini for extra texture and nutrients.
     • Storage: This bread can be stored in an airtight container at room temperature for a few days or in the fridge for a longer shelf life. It also freezes well.

Ingredients:

For the Patties:

• • 3 eggs
  • Salt, to taste

• • Black pepper, to taste
  • 2 tablespoons mayonnaise
  • 4 tablespoons flour

• • Olive oil for frying
  • 1 leek, finely chopped
  • 2 cloves of garlic, minced

• • 1 bell pepper, diced
  • 200g mushrooms, sliced
  • Italian herbs, to taste

• • 2-3 medium potatoes, peeled and grated (about 2 cups)
  • White pepper, to taste
  • Dried garlic, to taste

• • Fresh parsley, chopped (about 2 tablespoons)
  • 50g cheese (any preferred cheese, grated)
  • 2 chicken fillets (about 300g), finely chopped

• Vegetable oil for frying
• 50g Parmesan cheese, grated

Directions:

• • Prepare the Vegetables and Chicken:
    • Peel and grate the potatoes. Set aside to drain any excess moisture.
    • Dice the leek, bell pepper, and garlic. Slice the mushrooms and chop the chicken fillets into small pieces.

• • Cook the Vegetables:
    • Heat olive oil in a pan over medium heat. Add the leek, garlic, and bell pepper. Sauté for 5-7 minutes until softened.
    • Add the mushrooms and cook for another 5 minutes until softened and the moisture is released.

• • Mix the Patty Ingredients:
    • In a large bowl, combine the grated potatoes, sautéed vegetables, chopped chicken, eggs, mayonnaise, flour, parsley, cheese, Italian herbs, and seasonings.
    • Mix well to form a thick, uniform mixture.

• • Form and Fry the Patties:
    • Heat vegetable oil in a pan over medium heat. Scoop spoonfuls of the mixture and form small patties.
    • Fry the patties in batches for about 4-5 minutes per side, or until golden brown and crispy.

• • Serve:
    • Remove from the pan and drain on paper towels.
    • Sprinkle with grated Parmesan cheese and serve warm.

Serving Suggestions:

• • Serve with a side of sautéed greens or steamed vegetables.
  • Pair with a tangy dipping sauce like tzatziki or garlic aioli.

• • Enjoy with a simple green salad or a side of roasted potatoes.
  • Serve with a dollop of sour cream or Greek yogurt for extra creaminess.
  • Top with a fried egg for a protein-packed meal.

Cooking Tips:

• • Ensure the potatoes are well-drained before mixing to avoid soggy patties.
  • If the mixture is too wet, add extra breadcrumbs to help bind the ingredients.

• For a lighter version, bake the patties in the oven at 180°C (350°F) for 20-25 minutes.
• You can use chicken breast or thighs for different textures.

Nutritional Benefits:

• • Chicken is a lean protein source that helps build and repair muscles.
  • Mushrooms provide important antioxidants and immune-boosting nutrients.
  • Potatoes are a great source of potassium and fiber.

• Parmesan offers a rich source of calcium and protein.

Dietary Information:

• • High in protein

• Rich in vegetables
• Can be made gluten-free by using gluten-free flour and breadcrumbs

Nutritional Facts (per serving):

• • Calories: 350
  • Protein: 30g
  • Carbs: 25g

• • Fat: 15g
  • Fiber: 4g
  • Sodium: 500mg

Storage:

• • Refrigerate leftovers in an airtight container for up to 3 days.
  • Reheat in a pan over medium heat for best results. You can also freeze uncooked patties for up to 1 month. Fry directly from frozen.

Why You’ll Love This Recipe:

• • Easy to make and packed with flavor.
  • A great way to use up leftover chicken and vegetables.

• Versatile – can be made with your choice of vegetables and cheeses.
• Perfect for meal prep or quick weeknight dinners.

Conclusion:
These savory chicken and vegetable patties are a tasty and nutritious way to enjoy a comforting meal. With a crispy exterior and tender interior, they offer a delightful texture contrast. Paired with Parmesan and herbs, they make for a flavorful treat that everyone will love. Give this recipe a try for a simple, yet satisfying dish!