PST-Algerie

Author: Admin

  • dessert in 10 minutes, a real lightning recipe

    dessert in 10 minutes, a real lightning recipe

    dessert in 10 minutes, a real lightning recipe

    Table of Contents

    Everyone is obsessed with biscoff and this no-bake biscoff layered cheesecake cup
    Easy 6-Ingredient Dessert Cups

    Ingredients:

    Lotus Biscoff Cookies: 7 oz for crumbs, 5 for garnish
    Milk: 1 ¾ cups
    Custard Powder: 1 ½ tablespoons
    Sugar: 2 tablespoons total
    Whipping Cream: 1 ¾ cups
    Vanilla Powder/Essence: A pinch

    Instructions:

    Prepare the Crumbs: Grind the Lotus Biscoff cookies in a food processor until fine.
    Mix the Custard: In a bowl, combine ¼ cup of milk with the custard powder, whisking until smooth.
    Cook the Custard: In a pan, heat the remaining milk with the sugar. Gradually add the custard mixture, whisking constantly until it thickens. Remove from heat and allow to cool.
    Whip the Cream: In a separate bowl, whip the cream, remaining sugar, and vanilla until stiff peaks form.
    Assemble the Cups: In 5 glasses, layer the cookie crumbs, custard, and whipped cream.
    Garnish and Serve: Top each dessert cup with a Biscoff cookie and additional crumbs. Enjoy!

    Tips:

    Substitutions: Regular biscuits can replace Lotus Biscoff cookies.
    Make-Ahead: Prepare the components in advance and assemble just before serving.
    Storage: Store any leftover cups in the fridge for up to 24 hours (note that the texture may change).
    Vanilla Variations: Substitute vanilla extract for vanilla powder or essence.
    Toppings: Enhance with chocolate shavings, caramel sauce, or your favorite fruits.

  • Simple Italian Cake with 12 Tablespoons

    Simple Italian Cake with 12 Tablespoons

    Simple Italian Cake with 12 Tablespoons

    Table of Contents

    Ingredients:
    3 eggs
    12 tablespoons of sugar
    12 tablespoons of oil
    12 tablespoons of milk
    12 tablespoons of flour
    Zest and juice of half a lemon
    11g baking powder
    20cm cake pan

    Instructions:

    Preheat your oven to 180°C (356°F).
    In a mixing bowl, crack open 3 eggs.
    Add 12 tablespoons of sugar to the eggs.
    Mix the eggs and sugar together until they are well combined and have a creamy consistency.
    Pour in 12 tablespoons of oil and mix it into the egg and sugar mixture.
    Add 12 tablespoons of milk to the mixture and continue mixing.
    Sift in 12 tablespoons of flour gradually while stirring to avoid lumps.
    Zest and juice half a lemon and add them to the batter for a lovely citrus flavor.
    Finally, add 11g of baking powder and mix it in thoroughly.
    Grease a 20cm cake pan and pour the batter into it.
    Bake in the preheated oven at 180°C (356°F) for approximately 25-30 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
    Once the cake is done, remove it from the oven and let it cool.
    You can optionally dust the top with powdered sugar or add a lemon glaze for extra flavor.
    Slice and enjoy your simple and delicious Italian Cake with 12 Tablespoons!
  • Crispy Chicken Fillets with Herbed Potatoes and Cucumber

    Crispy Chicken Fillets with Herbed Potatoes and Cucumber

    Crispy Chicken Fillets with Herbed Potatoes and Cucumber

    Table of Contents

    Ingredients:

    3 eggs
    2 teaspoons salt (divided)
    1/2 teaspoon black pepper
    40g mayonnaise
    30g parsley, finely chopped
    100g mozzarella cheese, shredded
    2 chicken fillets
    100g flour
    600g potatoes, peeled and diced
    1 teaspoon sweet paprika
    1 teaspoon dried garlic
    20 ml olive oil
    25 ml vegetable oil
    1 cucumber, sliced

    Directions:

    Prepare Chicken Fillets:
    Season the chicken fillets with 1 teaspoon of salt and black pepper.
    Coat each fillet in flour, dip them in beaten eggs, then cover with shredded mozzarella cheese. Set aside.

    Season Potatoes:
    In a bowl, combine the diced potatoes, 1 teaspoon of salt, sweet paprika, and dried garlic.
    Drizzle with olive oil and toss until the potatoes are well coated.

    Cook Chicken Fillets:
    Heat the vegetable oil in a frying pan over medium heat.
    Fry the chicken fillets until golden and cooked through, about 4-5 minutes per side.

    Cook Potatoes:
    In a separate pan, fry the seasoned potatoes until crispy, about 8-10 minutes.

    Serve:
    Serve the crispy chicken fillets with herbed potatoes.
    Add a side of sliced cucumber for freshness.
    Garnish with finely chopped parsley and a dollop of mayonnaise for extra flavor.

    Serving Suggestions:
    With a Fresh Salad: Pair the dish with a mixed green salad drizzled with a light vinaigrette.
    With a Dipping Sauce: Serve with a side of garlic aioli or honey mustard for dipping.

    As a Sandwich: Slice the chicken fillets and serve in a sandwich or wrap with the cucumbers and some fresh lettuce.

    Cooking Tips:
    Cheese Coating: Press the shredded mozzarella firmly onto the chicken fillets to ensure it sticks well during frying.
    Even Cooking: Cut the potatoes into uniform pieces to ensure they cook evenly.
    Crispy Potatoes: For extra crispy potatoes, make sure not to overcrowd the pan during frying.

  • ORIGINAL BAGUETTE BREAD

    ORIGINAL BAGUETTE BREAD

    ORIGINAL BAGUETTE BREAD 

    Table of Contents

    Ingredients:

    500 g of common wheat flour
    330 ml of water
    5 g dry baker’s yeast or 15 g fresh yeast
    10g of salt

    Preparation:

    1. Start by mixing the water with the yeast in a bowl. I recommend that the water be lukewarm, so the yeast will dissolve sooner and better.
    2. Once this is done, mix the flour with the salt and add it to the water. You must knead it well for a few minutes. To know when it is is when the dough is smooth and does not stick to the hands easily. At first something may stick to you but you’ll see how later it won’t.
    3. After the first kneading you must cover the dough with film and put it in the fridge for an hour. During this time the dough will rest and will be ready to work with.
    4. After resting, cut four equal balls and form the elongated bars. Put them on a baking tray separated from each other and make two superficial cuts in each one. Before baking let them ferment for about 30 minutes or so.
    5. When they have grown they will have the definitive baguette shape. If they are too fat, stretch the dough more with a little flour.
    6. Finally, put them in the preheated oven at 180ºC for 15 minutes and you will have them ready.
    A piece of advice is that before putting them in, spray a little water on top so that it does not make the crust so quickly and you get that bakery result. If you don’t have a spray bottle, you can also wet your fingertips and gently brush them over the bread before baking.
  • Hearty Chicken and Ham Pie with Hot Water Crust Pastry

    Hearty Chicken and Ham Pie with Hot Water Crust Pastry

    Hearty Chicken and Ham Pie with Hot Water Crust Pastry

    Table of Contents

    Ingredients:
    For the Hot Water Crust Pastry:

    Water, as needed for dough
    Salt, to taste
    Butter and lard (or solid vegetable fat as a substitute for lard)
    Flour, as required
    For the Filling:

    ½ kg chicken mince
    1/4 cup chopped onion
    ½ tsp black pepper powder
    1 tsp crushed red chili
    1 tsp salt (or to taste)
    ½ tsp garam masala powder
    ½ tbsp olive oil
    2 tbsp chopped fresh coriander
    Butter, for cooking
    Diced ham, quantity as desired
    Sliced mushrooms, as needed (chestnut or button mushrooms recommended)
    Flour, for thickening
    Chicken stock, as needed
    Double or heavy cream
    Chopped parsley, for garnish
    Egg for egg wash

    Directions:

    Prepare the Pastry:
    In a pan, heat water and dissolve salt. Add butter and lard, allowing them to melt completely.
    Mix salt with flour and make a well in the center. Pour in the hot liquid and mix using a wooden spoon handle until combined.
    Knead lightly on a bench until smooth, then wrap in biodegradable cling film and refrigerate for at least two hours.

    Make the Filling:
    In a pan, melt butter and sauté chicken mince until it starts to color. Add onions, black pepper, red chili, salt, and garam masala.
    Add mushrooms and cook until they release their moisture. Stir in flour to coat everything well.
    Pour in chicken stock and double cream. Add diced ham and let the mixture simmer until thickened. Adjust seasoning.
    Mix in chopped parsley and remove from heat. Allow to cool completely before assembling the pie.

    Assemble and Bake the Pie:
    Preheat the oven to 170°C (340°F).
    Roll out the pastry to the desired thickness. Line pie tins with pastry, add the filling, and cover with a pastry lid. Seal the edges and apply egg wash.
    Cut vents in the pie tops. Bake in the preheated oven for about 40 minutes or until the pastry is golden and crisp.

    Serving:
    Let the pies settle for a few minutes after baking. Serve warm with a side of mushy peas, chips, or a light chicken gravy.

    Serving Suggestions:
    Pair with steamed vegetables for a complete meal.
    Serve with a fresh green salad for a lighter option.
    Enjoy with a glass of your favorite white wine or a cold beer.

    Cooking Tips:
    Ensure the filling is completely cooled before assembling to prevent the pastry from becoming soggy.
    Use a sharp knife to cut vents in the pie tops to allow steam to escape during baking.
    For extra flavor, add a pinch of thyme or rosemary to the filling.

    Nutritional Benefits:
    High in protein from the chicken and ham.
    Provides essential vitamins and minerals from the fresh vegetables.
    Rich in calcium and healthy fats from the double cream.

    Dietary Information:
    Gluten-Free: Use gluten-free flour for the pastry and ensure other ingredients are gluten-free.
    Can be made dairy-free by using plant-based butter and cream alternatives.

  • Broccoli and Cauliflower Bake Recipe

    Broccoli and Cauliflower Bake Recipe

    Broccoli and Cauliflower Bake Recipe

    Table of Contents

    Ingredients:

    400g (4 cups) broccoli, cut into florets
    250g (2 1/2 cups) cauliflower, cut into florets
    1 onion, chopped (about 1 cup)
    1-2 peppers (different colors preferred), chopped (about 1-2 cups)
    4 eggs
    5 small tomatoes, chopped (about 1 1/2 cups)
    200g (3/4 cup) sour cream
    100g (1 cup) mozzarella cheese, grated
    Water
    Salt, to taste
    Olive oil, for cooking
    Black pepper, to taste
    Paprika, to taste
    Chives, chopped (about 2 tbsp)

    Directions:

    Preparation:
    Fill a pot with water, add a pinch of salt and a drizzle of olive oil.
    Bring the water to a boil.

    Cooking the Vegetables:
    Once the water is boiling, add the broccoli and cauliflower florets.
    Cook over medium heat for 3 minutes, then drain and set aside.

    Cooking the Onion and Peppers:
    Chop the onion and heat olive oil in a pan over medium heat.
    Add the onion to the pan and fry for about 2 minutes until softened.
    Chop the peppers and add them to the pan.
    Cook the peppers with the onion for another 5 minutes until tender.

    Seasoning:
    Season the vegetables in the pan with salt, black pepper, and paprika to taste.

    Preparing the Eggs:
    In a separate bowl, beat the eggs and add a pinch of salt.

    Combining Ingredients:
    Add the chopped tomatoes and chopped chives to the pan with the vegetables.
    Pour the beaten eggs into the pan and mix well to combine.

    Final Steps:
    Add the sour cream and mix thoroughly.
    Sprinkle the mozzarella cheese on top.
    Cook for a few more minutes until everything is well combined and heated through.

    Serving:
    Serve hot and enjoy!
    Serving Suggestions:

    Serve with a side of crusty bread or a fresh green salad.
    This dish pairs well with a light white wine or a refreshing iced tea.
    Cooking Tips:

    Use fresh, high-quality vegetables for the best flavor.
    Adjust the seasoning to taste, adding more or less paprika and black pepper as desired.
    For a richer flavor, use a mix of different cheese varieties.

    Nutritional Benefits:

    Broccoli and Cauliflower: Rich in vitamins C and K, and provide fiber and antioxidants.
    Eggs: Add protein to the dish, making it a balanced and nutritious meal.

  • Cheesy Potato and Meat Casserole

    Cheesy Potato and Meat Casserole

    Cheesy Potato and Meat Casserole

    Table of Contents

    Ingredients:
    For the Meat Sauce:

    300g beef (chicken can be used as an alternative)
    180g onion, finely chopped (about 1 medium onion)
    18g minced garlic (1 tbsp)
    20g olive oil (2 tbsp)
    6g chili powder (1 tbsp)
    120g tomato pasta sauce (7 tbsp)
    200g chopped tomatoes
    Black pepper, to taste
    300ml water or vegetable broth
    For the Cream Sauce:

    30g unsalted butter
    300ml milk
    15g wheat flour (1.5 tbsp)
    1.5g salt (3 pinches)
    Other Ingredients:

    400g potatoes, sliced into thin rounds (2-3 medium potatoes)
    280g mozzarella cheese, shredded

    Directions:

    Preheat your oven to 190°C (375°F).
    Prepare the Meat Sauce:
    In a skillet, heat the olive oil over medium heat. Add the onions and garlic, and sauté until the onions are translucent.
    Add the beef and cook until browned.
    Stir in the chili powder, tomato pasta sauce, chopped tomatoes, and water. Simmer for 15 minutes. Season with black pepper to taste.

    Prepare the Cream Sauce:
    In a saucepan, melt the butter over medium heat.
    Whisk in the flour until smooth.
    Gradually add the milk, whisking continuously until the sauce thickens.
    Season with salt.

    Assemble the Casserole:
    In a baking dish, layer half of the potato slices, half of the meat sauce, and half of the mozzarella cheese.
    Repeat the layers.
    Pour the cream sauce evenly over the top layer.

    Bake:
    Bake for 25-30 minutes, or until the potatoes are tender and the top is golden and bubbly.

    Serving Suggestions:
    Serve with a fresh green salad or steamed vegetables for a complete meal.
    Pair with crusty bread to soak up the delicious sauces.

    Cooking Tips:
    For extra flavor, add a pinch of dried herbs (such as oregano or thyme) to the meat sauce.
    Ensure the cream sauce is smooth and lump-free by whisking continuously.
    Use a mandoline for evenly sliced potatoes.

    Nutritional Benefits:
    Potatoes provide a good source of potassium and vitamin C.
    Beef or chicken adds protein and essential nutrients.
    Cheese contributes calcium and protein.

    Dietary Information:
    This dish can be made gluten-free by using gluten-free flour in the cream sauce.
    Substitute dairy-free milk and cheese for a lactose-free version.

    Storage:
    Store leftovers in an airtight container in the refrigerator for up to 3 days.
    Reheat in the oven or microwave until heated through.

  • Chocolate Peanut Butter Bars

    Chocolate Peanut Butter Bars

    Chocolate Peanut Butter Bars

    Table of Contents

    Ingredients:
    For the Base:

    1 1/2 cups graham cracker crumbs

    1 cup powdered sugar

    1 cup unsalted butter, melted

    1 cup creamy peanut butter

    For the Chocolate Topping:

    1 1/2 cups semisweet chocolate chips

    1/4 cup creamy peanut butter

    Instructions:

    Prepare the Base:

    In a medium-sized mixing bowl, combine the graham cracker crumbs, powdered sugar, melted butter, and 1 cup of peanut butter. Mix until well combined and the mixture is smooth.

    Press the mixture evenly into the bottom of a 9×13-inch baking pan. Use the back of a spoon or a flat spatula to smooth the surface.

    Make the Chocolate Topping:

    In a microwave-safe bowl, combine the chocolate chips and 1/4 cup of peanut butter. Microwave in 30-second intervals, stirring between each, until the chocolate is fully melted and smooth.

    Pour the melted chocolate mixture over the peanut butter base, spreading it evenly to cover the entire surface.

    Chill the Bars:

    Place the baking pan in the refrigerator and allow the bars to chill for at least 2 hours, or until the chocolate is firm and set.

    Cut and Serve:

    Once fully chilled, remove the pan from the refrigerator. Let the bars sit at room temperature for a few minutes to make cutting easier.

    Cut the bars into squares using a sharp knife, and serve.

    Conclusion

    These Chocolate Peanut Butter Bars are a delightful, no-bake treat that’s simple to prepare yet incredibly satisfying.

    The combination of a crunchy, peanut buttery base with a rich chocolate topping makes them a favorite among both kids and adults.

    They’re perfect for any occasion, whether you’re looking for a quick dessert or a crowd-pleasing snack.

    With just a few ingredients and minimal effort, you can create these decadent bars that will surely become a staple in your dessert repertoire.

    Enjoy these sweet and salty delights, and be prepared to make them again and again!

  • Lemon Coconut Almond Cake

    Lemon Coconut Almond Cake

    Lemon Coconut Almond Cake

    Table of Contents

    Ingredients:

    3 medium eggs
    1/4 cup erythritol (50g) or any other sweetener of your choice (or substitute with 2-3 tablespoons of honey)
    1/4 cup coconut oil (55ml) or mild olive oil
    1/2 cup natural yogurt (140g)
    Zest of 1 lemon
    1/4 cup desiccated coconut (30g)
    2 cups almond flour (190g)
    2 teaspoons baking powder (10g)
    A pinch of salt
    Dark chocolate chips or sliced almonds for garnish (optional)

    Directions:

    Prepare the Batter:
    In a mixing bowl, whisk together the eggs and erythritol (or your chosen sweetener) until well combined.
    Add the coconut oil (or mild olive oil) and natural yogurt. Mix until smooth.
    Stir in the lemon zest and desiccated coconut.

    Combine Dry Ingredients:
    In another bowl, combine the almond flour, baking powder, and a pinch of salt. Mix well.
    Mix Wet and Dry Ingredients:
    Gradually add the dry ingredients to the wet mixture, stirring until just combined. The batter should be smooth and slightly thick.

    Prepare for Cooking:
    Microwave: Pour the batter into a microwave-safe dish or individual microwave-safe mugs for single servings.
    Oven: Preheat the oven to 350°F (175°C) and grease a small baking dish or use silicone muffin cups.

    Cook the Cake:
    Microwave: Cook on high for about 2-3 minutes, or until the cake has risen and is firm to the touch. The exact time may vary depending on the microwave.
    Oven: Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.

    Garnish and Serve:
    If desired, sprinkle dark chocolate chips or sliced almonds on top before cooking, or add them as a garnish after the cake is done.
    Allow the cake to cool slightly before serving.

    Serving Suggestions:
    Enjoy the cake warm or at room temperature.
    Serve with a dollop of whipped cream or a scoop of ice cream for an extra treat.

    Cooking Tips:
    Ensure the eggs are at room temperature for better mixing.
    If using honey instead of erythritol, reduce the amount slightly to maintain the right consistency.

    Nutritional Benefits:
    Almond Flour: Rich in healthy fats, fiber, and protein.
    Coconut: Adds beneficial medium-chain triglycerides (MCTs) and a delicious flavor.
    Yogurt: Provides probiotics and calcium.

    Serving Suggestions:
    Enjoy the cake warm or at room temperature.
    Serve with a dollop of whipped cream or a scoop of ice cream for an extra treat.

    Cooking Tips:
    Ensure the eggs are at room temperature for better mixing.
    If using honey instead of erythritol, reduce the amount slightly to maintain the right consistency.

    Nutritional Benefits:
    Almond Flour: Rich in healthy fats, fiber, and protein.
    Coconut: Adds beneficial medium-chain triglycerides (MCTs) and a delicious flavor.
    Yogurt: Provides probiotics and calcium.

    Serving Suggestions:
    Enjoy the cake warm or at room temperature.
    Serve with a dollop of whipped cream or a scoop of ice cream for an extra treat.

    Cooking Tips:
    Ensure the eggs are at room temperature for better mixing.
    If using honey instead of erythritol, reduce the amount slightly to maintain the right consistency.

    Nutritional Benefits:
    Almond Flour: Rich in healthy fats, fiber, and protein.
    Coconut: Adds beneficial medium-chain triglycerides (MCTs) and a delicious flavor.
    Yogurt: Provides probiotics and calcium.

    Serving Suggestions:
    Enjoy the cake warm or at room temperature.
    Serve with a dollop of whipped cream or a scoop of ice cream for an extra treat.

    Cooking Tips:
    Ensure the eggs are at room temperature for better mixing.
    If using honey instead of erythritol, reduce the amount slightly to maintain the right consistency.

    Nutritional Benefits:
    Almond Flour: Rich in healthy fats, fiber, and protein.
    Coconut: Adds beneficial medium-chain triglycerides (MCTs) and a delicious flavor.
    Yogurt: Provides probiotics and calcium.

    Serving Suggestions:
    Enjoy the cake warm or at room temperature.
    Serve with a dollop of whipped cream or a scoop of ice cream for an extra treat.

    Cooking Tips:
    Ensure the eggs are at room temperature for better mixing.
    If using honey instead of erythritol, reduce the amount slightly to maintain the right consistency.

    Nutritional Benefits:
    Almond Flour: Rich in healthy fats, fiber, and protein.
    Coconut: Adds beneficial medium-chain triglycerides (MCTs) and a delicious flavor.
    Yogurt: Provides probiotics and calcium.

    Serving Suggestions:
    Enjoy the cake warm or at room temperature.
    Serve with a dollop of whipped cream or a scoop of ice cream for an extra treat.

    Cooking Tips:
    Ensure the eggs are at room temperature for better mixing.
    If using honey instead of erythritol, reduce the amount slightly to maintain the right consistency.

    Nutritional Benefits:
    Almond Flour: Rich in healthy fats, fiber, and protein.
    Coconut: Adds beneficial medium-chain triglycerides (MCTs) and a delicious flavor.
    Yogurt: Provides probiotics and calcium.

    Serving Suggestions:
    Enjoy the cake warm or at room temperature.
    Serve with a dollop of whipped cream or a scoop of ice cream for an extra treat.

    Cooking Tips:
    Ensure the eggs are at room temperature for better mixing.
    If using honey instead of erythritol, reduce the amount slightly to maintain the right consistency.

    Nutritional Benefits:
    Almond Flour: Rich in healthy fats, fiber, and protein.
    Coconut: Adds beneficial medium-chain triglycerides (MCTs) and a delicious flavor.
    Yogurt: Provides probiotics and calcium.

    Serving Suggestions:
    Enjoy the cake warm or at room temperature.
    Serve with a dollop of whipped cream or a scoop of ice cream for an extra treat.

    Cooking Tips:
    Ensure the eggs are at room temperature for better mixing.
    If using honey instead of erythritol, reduce the amount slightly to maintain the right consistency.

    Nutritional Benefits:
    Almond Flour: Rich in healthy fats, fiber, and protein.
    Coconut: Adds beneficial medium-chain triglycerides (MCTs) and a delicious flavor.
    Yogurt: Provides probiotics and calcium.

    Serving Suggestions:
    Enjoy the cake warm or at room temperature.
    Serve with a dollop of whipped cream or a scoop of ice cream for an extra treat.

    Cooking Tips:
    Ensure the eggs are at room temperature for better mixing.
    If using honey instead of erythritol, reduce the amount slightly to maintain the right consistency.

    Nutritional Benefits:
    Almond Flour: Rich in healthy fats, fiber, and protein.
    Coconut: Adds beneficial medium-chain triglycerides (MCTs) and a delicious flavor.
    Yogurt: Provides probiotics and calcium.

    Serving Suggestions:
    Enjoy the cake warm or at room temperature.
    Serve with a dollop of whipped cream or a scoop of ice cream for an extra treat.

    Cooking Tips:
    Ensure the eggs are at room temperature for better mixing.
    If using honey instead of erythritol, reduce the amount slightly to maintain the right consistency.

    Nutritional Benefits:
    Almond Flour: Rich in healthy fats, fiber, and protein.
    Coconut: Adds beneficial medium-chain triglycerides (MCTs) and a delicious flavor.
    Yogurt: Provides probiotics and calcium.

    Serving Suggestions:
    Enjoy the cake warm or at room temperature.
    Serve with a dollop of whipped cream or a scoop of ice cream for an extra treat.

    Cooking Tips:
    Ensure the eggs are at room temperature for better mixing.
    If using honey instead of erythritol, reduce the amount slightly to maintain the right consistency.

    Nutritional Benefits:
    Almond Flour: Rich in healthy fats, fiber, and protein.
    Coconut: Adds beneficial medium-chain triglycerides (MCTs) and a delicious flavor.
    Yogurt: Provides probiotics and calcium.

    Serving Suggestions:
    Enjoy the cake warm or at room temperature.
    Serve with a dollop of whipped cream or a scoop of ice cream for an extra treat.

    Cooking Tips:
    Ensure the eggs are at room temperature for better mixing.
    If using honey instead of erythritol, reduce the amount slightly to maintain the right consistency.

    Nutritional Benefits:
    Almond Flour: Rich in healthy fats, fiber, and protein.
    Coconut: Adds beneficial medium-chain triglycerides (MCTs) and a delicious flavor.
    Yogurt: Provides probiotics and calcium.

  • Stuffed Cabbage Rolls

    Stuffed Cabbage Rolls

    Stuffed Cabbage Rolls

    Table of Contents

    Ingredients

    For the Cabbage Rolls:

    • 1 large head of cabbage
    • 1 pound ground beef (or a mix of beef and pork)
    • 1 cup cooked rice (white or brown)
    • 1 small onion, finely chopped
    • 2 cloves garlic, minced
    • 1 egg
    • 1 teaspoon dried thyme
    • 1 teaspoon dried basil
    • 1 teaspoon paprika
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper

    For the Sauce:

    • 2 cups tomato sauce
    • 1 cup crushed tomatoes
    • 1 tablespoon sugar
    • 1 tablespoon lemon juice (or vinegar)
    • 1 teaspoon dried oregano
    • 1 teaspoon dried basil
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • Salt and pepper to taste

    Instructions

    Step 1: Prepare the Cabbage
    Preheat Oven:
    Preheat your oven to 350°F (175°C).
    Prepare Cabbage:
    Bring a large pot of water to a boil. Carefully remove the core from the cabbage head, and gently place the entire head into the boiling water. Boil for about 5-7 minutes, or until the outer leaves are pliable. You may need to remove the cabbage in layers as you go, making sure each leaf is softened.
    Cool and Separate:
    Remove the cabbage from the pot and let it cool. Carefully peel off the softened leaves, keeping them intact as much as possible.

    Step 2: Make the Filling
    Cook Rice:
    If you haven’t already cooked the rice, do so according to package instructions and let it cool.
    Prepare Filling:
    In a large bowl, combine the ground beef (or beef/pork mix), cooked rice, chopped onion, minced garlic, egg, thyme, basil, paprika, salt, and pepper. Mix well until all ingredients are evenly incorporated.

    Step 3: Assemble the Rolls
    Prepare Baking Dish:
    Spread a small amount of tomato sauce on the bottom of a baking dish (about 9×13 inches or similar).
    Stuff Cabbage Leaves:
    Place a small amount of the meat mixture onto the center of each cabbage leaf. Fold the sides of the leaf over the filling and then roll it up from the bottom. Secure with a toothpick if necessary. Repeat with the remaining leaves and filling.
    Arrange Rolls:
    Place the stuffed cabbage rolls seam side down in the prepared baking dish.

    Step 4: Prepare the Sauce
    Mix Sauce Ingredients:
    In a bowl, combine the tomato sauce, crushed tomatoes, sugar, lemon juice (or vinegar), oregano, basil, garlic powder, onion powder, salt, and pepper. Stir until well mixed.
    Pour Sauce Over Rolls:
    Pour the sauce evenly over the stuffed cabbage rolls in the baking dish.

    Step 5: Bake
    Cover and Bake:
    Cover the baking dish with aluminum foil. Bake in the preheated oven for 1.5 to 2 hours, or until the cabbage is tender and the filling is cooked through.
    Remove Foil:
    About 15 minutes before the rolls are done, remove the foil to allow the tops to brown slightly.

    Step 6: Serve
    Garnish and Enjoy:
    Remove the cabbage rolls from the oven and let them cool slightly before serving. Garnish with fresh parsley if desired. Serve with extra sauce from the baking dish.

  • Easy muffins recipe

    Easy muffins recipe

    Easy muffins recipe

    Table of Contents

    Chapter 1: Ingredients

    To make a batch of 12 muffins, you will need the following ingredients:

    • Dry Ingredients:
      • 2 cups (240g) all-purpose flour
      • 1 cup (200g) granulated sugar
      • 2 teaspoons baking powder
      • 1/2 teaspoon baking soda
      • 1/2 teaspoon salt
    • Wet Ingredients:
      • 1 cup (240ml) milk
      • 1/2 cup (120ml) vegetable oil (or melted butter)
      • 2 large eggs
      • 2 teaspoons vanilla extract
    • Optional Add-Ins:
      • 1 cup (150g) fresh or frozen berries (blueberries, raspberries, etc.)
      • 1 cup (170g) chocolate chips
      • 1 cup (120g) chopped nuts (walnuts, pecans, etc.)
      • 1 cup (150g) dried fruit (raisins, cranberries, etc.)

    Chapter 2: Equipment

    Before you start, gather the necessary equipment:

    • Muffin tin
    • Paper muffin liners or non-stick cooking spray
    • Mixing bowls (one large, one medium)
    • Whisk or electric mixer
    • Spatula
    • Measuring cups and spoons
    • Cooling rack

    Chapter 3: Preparation

    1. Preheat the Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or spray with non-stick cooking spray.
    2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
    3. Mix Wet Ingredients: In a medium mixing bowl, whisk together the milk, vegetable oil (or melted butter), eggs, and vanilla extract until smooth.

    Chapter 4: Combining Ingredients

    1. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixtures together until just combined. Be careful not to overmix; a few lumps are fine.
    2. Add Optional Add-Ins: If you’re adding berries, chocolate chips, nuts, or dried fruit, gently fold them into the batter at this stage.

      Chapter 5: Baking the Muffins

      1. Fill the Muffin Tin: Using a spoon or an ice cream scoop, divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
      2. Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs attached.
      3. Cool: Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a cooling rack to cool completely.

      Chapter 6: Serving and Storing

      1. Serving: Enjoy your muffins warm or at room temperature. They pair perfectly with a cup of coffee, tea, or a glass of milk.
      2. Storing: Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the muffins for up to 3 months. To freeze, place the cooled muffins in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container.

      Chapter 7: Variations and Tips

      1. Flavor Variations:
        • Lemon Poppy Seed: Add the zest of one lemon and 1 tablespoon of poppy seeds to the dry ingredients.
        • Banana Nut: Replace half of the milk with mashed ripe bananas and add 1 cup of chopped nuts.
        • Cinnamon Swirl: Mix 1/4 cup of sugar with 1 teaspoon of ground cinnamon and swirl it into the batter before baking.
      2. Baking Tips:
        • Don’t Overmix: Overmixing the batter can result in tough, dense muffins. Mix until just combined.
        • Room Temperature Ingredients: Using room temperature eggs and milk helps create a smoother batter and better rise.
        • Check for Doneness: Use a toothpick to check if the muffins are done. If it comes out clean or with a few moist crumbs, they are ready.

          Conclusion

          Congratulations! You’ve just baked a batch of easy and delicious muffins. This versatile recipe allows for endless customization, so don’t hesitate to experiment with different flavors and add-ins. Whether you enjoy them for breakfast, as a snack, or a dessert, these muffins are sure to become a favorite in your household. Happy baking!

  • 12-Spoon Italian Cake

    12-Spoon Italian Cake

    12-Spoon Italian Cake

    Table of Contents

    Ingredients

    (for a 21×21 cm baking tray)

    3 eggs
    12 tbsp sugar
    1 tsp vanilla sugar
    A pinch of salt
    12 tbsp milk
    12 tbsp vegetable oil
    12 tbsp flour
    1 tsp baking powder
    Powdered sugar (for dusting)

    Directions

    Preheat the Oven:
    Preheat your oven to 180°C (356°F).

    Prepare the Batter:
    In a large mixing bowl, add 3 eggs.
    Add 12 tbsp of sugar to the bowl.
    Add 1 tsp of vanilla sugar.
    Add a pinch of salt.
    Beat the mixture for 3-4 minutes until it is light and frothy.

    Add Wet Ingredients:
    Add 12 tbsp of milk to the egg mixture and mix well.
    Add 12 tbsp of vegetable oil and continue mixing until well combined.

    Combine Dry Ingredients:
    In a separate bowl, combine 12 tbsp of flour and 1 tsp of baking powder.
    Gradually add the dry ingredients to the wet mixture, mixing until smooth and free of lumps.

    Prepare the Baking Tray:
    Grease a 21×21 cm baking tray or line it with parchment paper.
    Pour the batter into the prepared tray, spreading it evenly.

    Bake:
    Bake in the preheated oven at 180°C (356°F) for 35 minutes, or until a toothpick inserted into the center comes out clean.

    Cool and Serve:
    Allow the cake to cool in the tray for a few minutes before transferring it to a wire rack to cool completely.
    Dust the top with powdered sugar before serving.

    Serving Suggestions
    Serve this Italian cake as a standalone dessert or with a scoop of vanilla ice cream. It also pairs well with fresh berries and a dollop of whipped cream.

    ooking Tips
    Ensure all ingredients are at room temperature before starting.
    Do not overmix the batter to avoid a dense cake.
    Check the cake a few minutes before the end of the baking time to prevent overbaking.

    Nutritional Benefits
    This cake is a delightful treat, perfect for indulging in moderation. While it contains sugar and oil, it can be enjoyed as part of a balanced diet.

  • Peanut Butter Drip Cake with Chocolate Sprinkles

    Peanut Butter Drip Cake with Chocolate Sprinkles

    Peanut Butter Drip Cake with Chocolate Sprinkles

    Table of Contents

    Ingredients:

    For the Cake:

    3 eggs
    150g (¾ cup) sugar
    150g (⅔ cup) melted butter
    175g (1 cup, 3 tablespoons) plain flour
    1 teaspoon baking powder
    1 teaspoon vanilla extract
    ½ teaspoon almond essence (optional)
    3 tablespoons plain yogurt
    50g (¼ cup) peanut butter
    Chocolate sprinkles, to taste
    For the Peanut Butter Drip:

    100g white chocolate
    1-2 tablespoons milk
    2 tablespoons peanut butter

    Instructions:

    Preheat Oven:
    Preheat your oven to 170°C (338°F). Grease and line a 21x11x6 cm (2 lb) baking pan.
    Prepare the Batter:
    In a large bowl, whisk together the eggs and sugar until creamy, about 3 minutes.
    Add the melted butter and whisk for another minute until well combined.
    Gradually add the plain flour and baking powder to the mixture, and gently mix until just combined.
    Add the plain yogurt and peanut butter to the batter, mixing well.
    Stir in the vanilla extract and almond essence (if using), and fold in the chocolate sprinkles gently.
    Bake the Cake:
    Pour the batter into the prepared baking pan, smoothing the top with a spatula.
    Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
    Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
    Prepare the Peanut Butter Drip:
    In a microwave-safe bowl, combine the white chocolate and milk. Microwave for 30 seconds, stirring until smooth.
    Add the peanut butter to the melted chocolate mixture and stir until fully combined.
    Decorate the Cake:
    Once the cake has cooled, pour the peanut butter drip over the top, allowing it to drizzle down the sides.
    Let the drip set slightly before serving.
    Serving Suggestions:
    Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
    Garnish with extra chocolate sprinkles or crushed peanuts for added texture.
    Cooking Tips:
    Make sure to whisk the eggs and sugar thoroughly to incorporate air, which helps create a light and fluffy cake.
    Allow the cake to cool completely before adding the peanut butter drip to prevent it from melting too quickly.
    Nutritional Benefits:
    Peanut butter adds healthy fats and protein to the cake.
    The use of yogurt helps to keep the cake moist while adding a slight tanginess that balances the sweetness.
    Dietary Information:
    This cake contains dairy, gluten, and nuts.
    For a dairy-free option, substitute the butter, milk, and yogurt with dairy-free alternatives.
    Storage:
    Store the cake in an airtight container at room temperature for up to 3 days.
    For longer storage, refrigerate the cake, and bring it to room temperature before serving.
  • 5-Minute Bread! Quick Morning Bake That Will Have Your Neighbors Running!

    5-Minute Bread! Quick Morning Bake That Will Have Your Neighbors Running!

    5-Minute Bread! Quick Morning Bake That Will Have Your Neighbors Running!

    Table of Contents

    Ingredients:

    430 g wheat flour
    1 tablespoon sugar
    7 g dry yeast
    0.5 teaspoon salt
    220 ml warm water
    20 ml olive oil
    For Decoration:

    Sesame seeds

    Instructions:

    Prepare the Dough:
    In a large mixing bowl, combine the wheat flour, sugar, dry yeast, and salt. Mix well to ensure that the yeast is evenly distributed.
    Gradually add the warm water to the dry ingredients, mixing continuously to form a sticky dough.

    Pour in the olive oil and continue kneading the dough for about 2-3 minutes until it becomes smooth and elastic.

    Shape and Decorate:
    Transfer the dough onto a lightly floured surface and shape it into a loaf or any desired shape.
    Sprinkle the top of the dough with sesame seeds for added texture and flavor.

    Quick Rise:
    Allow the dough to rest for 5 minutes. The warm water and yeast will start to work their magic, giving the dough a slight rise even in this short time.

    Bake:
    Preheat your oven to 200°C (392°F).
    Place the dough on a baking sheet lined with parchment paper and bake for 20-25 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.

    Cool and Serve:
    Once baked, remove the bread from the oven and allow it to cool slightly on a wire rack.
    Slice and serve warm with your favorite spreads or simply enjoy it as is.
    Cooking Tips:

    Warm Water: Ensure the water is warm, not hot, as too much heat can kill the yeast, affecting the rise of the bread.
    Kneading: Kneading the dough for a few minutes helps develop the gluten, giving the bread a better texture.
    Sesame Seeds: You can experiment with other toppings like poppy seeds, sunflower seeds, or even a sprinkle of coarse sea salt for a different flavor profile.

  • Pudding Cake: Simply MEGA CLASS

    Pudding Cake: Simply MEGA CLASS

    Pudding Cake: Simply MEGA CLASS

    Table of Contents

    Welcome to the ultimate dessert experience – the Pudding Cake that will captivate your taste buds and steal your heart. This delightful creation is a perfect blend of creamy vanilla pudding and rich, buttery dough, creating a symphony of flavors and textures that will leave you craving more. Whether you’re preparing it for a special occasion or just to indulge yourself, this recipe is bound to impress.

    Ingredients
    For the Cream:
    • 750 ml milk (3 cups)
    • 1 ½ packs of vanilla pudding powder
    • Sugar (approx. 50 – 100 grams / 1/4 – 1/2 cup)
    • 200 grams of butter (1 cup)
    For the Dough:
    • 250 ml water (1 cup)
    • 120 grams of butter (1/2 cup)
    • 150 grams of flour (1 1/4 cups)
    • ½ pack of baking powder (1 teaspoon)
    • 4 eggs
    Step-by-Step Instructions
    Preparing the Cream:
    1. Mixing the Pudding: Begin by combining the vanilla pudding powder with 250 ml of milk. Stir until well mixed to avoid any lumps.
    2. Boiling the Milk: In a separate saucepan, bring the remaining 450 ml of milk to a boil over medium heat.
    3. Thickening the Pudding: Once the milk is boiling, add the pudding mixture to the saucepan, stirring constantly. Continue to stir until the mixture becomes thick and creamy.
    4. Sweetening the Cream: Add sugar to the thickened pudding, adjusting the sweetness to your taste. Stir well until the sugar is completely dissolved.
    5. Cooling the Pudding: Remove the saucepan from heat and allow the pudding to cool completely. This step is crucial for achieving a smooth and creamy texture.
    6. Incorporating the Butter: Once the pudding has cooled, use a mixer to briefly blend it. Then, add 200 grams of softened butter and mix until the cream is smooth and well combined.
      Preparing the Dough:
      1. Boiling Water and Butter: In a large saucepan, bring 250 ml of water and 120 grams of butter to a boil over medium heat.
      2. Adding Flour and Baking Powder: Reduce the heat to low and vigorously stir in the flour and baking powder. Continue to stir until the mixture pulls away from the sides of the pan and forms a smooth dough.
      3. Cooling the Dough: Remove the saucepan from heat and allow the dough to cool to room temperature.
      4. Incorporating Eggs: Once the dough has cooled, add the eggs one at a time, mixing thoroughly after each addition. Use a mixer on the highest setting to blend the dough for about 2 to 3 minutes until it is smooth and slightly glossy.
      Baking the Dough:
      1. Preheating the Oven: Preheat your oven to 200 degrees Celsius (top/bottom heat).
      2. Preparing the Baking Tray: Divide the dough into two equal parts. Spread the first part thinly and evenly onto a baking tray lined with parchment paper.
      3. Baking the First Layer: Bake the dough in the preheated oven for approximately 20 minutes or until it turns golden brown.
      4. Repeating the Process: Remove the first layer from the oven and allow it to cool completely. Repeat the process with the second half of the dough.
      Assembling the Pudding Cake:
      1. Spreading the Cream: Once both layers of the dough have cooled, spread the prepared vanilla pudding cream evenly over the bottom layer.
      2. Adding the Top Layer: Carefully place the second layer of baked dough on top of the cream.
      3. Finishing Touches: Sprinkle the top layer with powdered sugar for a beautiful and sweet finish.
        Serving Suggestions

        For an added touch of elegance, serve your Pudding Cake with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh berries also make a delightful accompaniment, adding a burst of color and a tangy contrast to the creamy sweetness of the cake.

        Conclusion

        This Pudding Cake is more than just a dessert; it’s a celebration of flavors and textures that will make any occasion special. The combination of creamy vanilla pudding and buttery dough creates a harmonious balance that’s sure to please even the most discerning palate.