PST-Algerie

Author: Admin

  • Crispy Zucchini Parmesan

    Crispy Zucchini Parmesan

    Crispy Zucchini Parmesan

    Table of Contents

    Ingredients

    2 zucchinis
    4 eggs
    Salt, to taste
    Black pepper, to taste
    Dried parsley, to taste
    50 g cheese (grated)
    100 g breadcrumbs
    70 g flour
    Sunflower oil (for frying)

    Directions

    Prepare the Zucchinis:
    Wash and grate the zucchinis. Place the grated zucchinis in a colander, sprinkle with a little salt, and let them sit for about 10 minutes to draw out excess moisture. Afterward, squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth.

    Mix the Ingredients:
    In a large mixing bowl, beat the 4 eggs. Add the grated zucchini, a pinch of salt, black pepper, and dried parsley to taste. Mix well.
    Stir in the grated cheese, 70 g of flour, and 50 g of breadcrumbs until the mixture is well combined.

    Form the Fritters:
    Take a spoonful of the zucchini mixture and form it into a small patty. Dredge the patty in the remaining breadcrumbs to coat evenly. Repeat with the rest of the mixture.

    Fry the Fritters:
    In a large skillet, heat a generous amount of sunflower oil over medium heat.
    Once the oil is hot, carefully place the patties in the skillet. Fry the fritters in batches, ensuring not to overcrowd the pan.

    Cook each fritter for about 3-4 minutes on each side, or until golden brown and crispy.

    Drain and Serve:
    Once the fritters are cooked, remove them from the skillet and place them on a plate lined with paper towels to drain any excess oil.
    Serve the crispy zucchini parmesan fritters warm, with your favorite dipping sauce if desired.

    Serving Suggestions
    Serve with a side of marinara sauce or ranch dressing for dipping.
    Pair with a fresh garden salad for a light meal.
    Enjoy as a side dish with grilled chicken or fish.

    Cooking Tips
    Make sure to squeeze out as much moisture as possible from the grated zucchini to ensure the fritters hold together well.
    Adjust the seasoning according to your taste. You can add other herbs or spices to customize the flavor.

    Nutritional Benefits
    Zucchinis are low in calories and rich in vitamins A and C, as well as dietary fiber.
    Eggs provide a good source of protein and essential nutrients.

  • Vegetable pizza

    Vegetable pizza

    Vegetable pizza

    Table of Contents

    Ingredients:

    1 zucchini, grated
    1/2 young cabbage, finely shredded
    2 tablespoons olive oil
    1 carrot, grated
    Salt, to taste
    1 onion, finely chopped
    2 chicken eggs
    Pepper, to taste
    2 tablespoons flour
    1 cup rice
    2 cups water
    Green onions, chopped

    Directions:

    Heat 1 tablespoon of olive oil in a pan over medium heat.
    Add the grated zucchini, shredded young cabbage, and grated carrot. Season with salt and sauté for 5 minutes.
    In the same pan, add the chopped onion and continue to sauté for another 5 minutes until the vegetables are softened.
    In a bowl, beat the eggs with pepper and salt. Add the mixture to the pan with sautéed vegetables and stir gently until the eggs are cooked.
    Stir in the flour until well combined.
    Add the rice and water to the pan. Bring to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes or until the rice is cooked and the liquid is absorbed.
    Garnish with chopped green onions before serving.
    Serving Suggestions:
    Serve hot as a main dish or side dish with a fresh salad or yogurt. This dish pairs well with grilled chicken or fish for a complete meal.
    Cooking Tips:
    Ensure the zucchini, young cabbage, and carrots are grated finely to cook evenly and blend well with the rice.
    Adjust seasoning according to personal preference.
    Keep the pan covered while simmering the rice to ensure even cooking.
    Use a non-stick pan to prevent sticking and ensure easy cleanup.
    Nutritional Benefits:
    Zucchini provides vitamins B, C, K, and minerals like potassium and magnesium.
    Young cabbage is rich in vitamins C and K, and dietary fiber.
    Eggs offer protein and essential nutrients.
    Carrots add beta-carotene and fiber.
    Rice provides carbohydrates for energy.
    Dietary Information:
    Suitable for vegetarians.
    Can be made gluten-free by using gluten-free flour.
    This dish is low in calories and high in vitamins and minerals.
    Storage:
    Store leftovers in an airtight container in the refrigerator for up to 2 days.
    Reheat gently on the stove or in the microwave, adding a splash of water if needed to maintain moisture.
  • Pepperoni Pizza Pasta

    Pepperoni Pizza Pasta

    Ingredients

    1. Preheat the oven to 350 degrees F.
    2. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package directions. Drain the pasta and set aside.
    3. While the pasta cooks, add the olive oil to a large heavy-bottomed pot set over medium-low heat. Once the oil is warm, add the onions, bell peppers and a pinch each of salt and pepper and cook, stirring constantly, until the onions are translucent, about 8 minutes. Add the sausage and cook, breaking apart the sausage with a spatula, until browned and cooked throughout, about 10 minutes.
    4. Reduce the heat to low, add the tomato sauce then add the cooked pasta and 1/2 cup of the pepperoni to the pot; stir to combine.
    5. Transfer half of the pasta to a 9-by-13-inch baking dish, top with half of the mozzarella, then top with the remaining pasta, followed by the remaining mozzarella, then the remaining 1/4 cup pepperoni.
    6. Bake the pasta until the cheese is melted, about 15 minutes. Remove the baked pasta from the oven and serve.
  • Vintage French Baked Pasta Casserole

    Vintage French Baked Pasta Casserole

    Ingredients

    For the Pasta and Filling:

    • 250 g (8.8 oz) pasta (your choice of shape)
    • Olive oil (for cooking)
    • 1 onion, peeled and diced
    • 1 carrot, peeled and grated
    • 2 cloves garlic, peeled and chopped
    • 7 mushrooms, cleaned and sliced
    • 1 red, green, or yellow pepper, washed, cleaned, and chopped
    • 1 tomato, washed and diced
    • 1 chicken fillet, cleaned and diced
    • 60 g (2.1 oz) Parmesan cheese, grated

    For the Topping:

    • 3 eggs
    • 1 teaspoon salt
    • 1 teaspoon black pepper
    • 1 teaspoon oregano
    • 1 teaspoon cooking cream
    • 3 tablespoons (24 g) flour
    • 1 teaspoon baking powder
    • 250 g (8.8 oz) cheese, grated (Gruyère, Emmental, or another melting cheese)

    Method of Preparation

    1. Cook the Pasta:

    Boil the Pasta:
    Fill a large pot with water and add a pinch of salt along with a few drops of olive oil. Place the pot on the stove over high heat. Once the water reaches a rolling boil, add the 250 g of pasta. Cook according to the time specified on the pasta package, typically 8-10 minutes, until al dente. Once cooked, drain the pasta and set it aside.

    2. Prepare the Vegetables and Chicken:

    Sauté the Onion:
    In a large frying pan, heat a small amount of olive oil over medium heat. Add the diced onion and sauté for 1-2 minutes until it starts to soften.

    Add the Carrot and Garlic:
    Grate the carrot using a coarse grater and add it to the pan with the onion. Sauté for another 2-3 minutes. Then, add the chopped garlic and cook for an additional minute, stirring occasionally.

    Cook the Mushrooms and Peppers:
    Slice the mushrooms and chop the pepper into bite-sized pieces. Add both to the pan, stirring well to combine with the other vegetables. Let the mixture cook for about 3-4 minutes until the vegetables begin to soften.

    Add the Chicken and Tomato:
    Dice the chicken fillet into small cubes and add it to the pan with the vegetables. Sauté the chicken until it is lightly browned on all sides, about 5-6 minutes. Then, add the diced tomato and cook for another 2-3 minutes until the tomato has softened and combined with the other ingredients.

    3. Combine with Pasta:

    Mix the Ingredients:
    In a large mixing bowl, combine the cooked pasta with the sautéed vegetable and chicken mixture. Grate 60 g of Parmesan and stir it into the mixture until evenly distributed.

    Divide into Baking Tins:
    Divide the pasta mixture into three small baking tins or casseroles, ensuring an even distribution of ingredients in each.

    4. Prepare the Egg Topping:

    Beat the Eggs:
    In a separate bowl, beat the 3 eggs with 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of oregano until well combined.

    Add the Cream, Flour, and Baking Powder:
    Pour 1 teaspoon of cooking cream into the egg mixture and whisk. Then, gradually add 3 tablespoons of flour and 1 teaspoon of baking powder, whisking continuously until the mixture is smooth and lump-free.

    Pour Over the Pasta:
    Evenly pour the egg mixture over the pasta in each baking tin, ensuring the topping spreads across the entire surface.

    5. Add the Cheese and Bake:

    Grate the Cheese:
    Grate 250 g of cheese and generously sprinkle it over the top of each casserole.

    Bake:
    Preheat your oven to 180°C (356°F). Place the casseroles on a baking sheet and bake for 25-30 minutes, or until the top is golden brown and the cheese is bubbly and slightly crispy.

    6. Serve the Dish:

    Remove and Serve:
    Once the casseroles are baked, remove them from the oven and allow them to cool slightly before serving. Serve the pasta warm, straight from the casserole, garnished with a bit of fresh oregano or parsley if desired.

    Tips

    • Customize the Vegetables: Feel free to swap in your favorite vegetables or add extras like zucchini, spinach, or eggplant.
    • Cheese Options: While Parmesan and a melting cheese like Gruyère or Emmental work wonderfully, you can experiment with other cheeses such as mozzarella or cheddar for different flavor profiles.
    • Make It Ahead: This dish can be prepared in advance and stored in the refrigerator before baking. Just extend the baking time by 10-15 minutes if baking directly from the fridge.

    Nutrition Information

    • Servings: 4-6
    • Calories per serving: Approx. 500 kcal
    • Total Fat: 25g
    • Saturated Fat: 12g
    • Cholesterol: 180mg
    • Sodium: 900mg
    • Carbohydrates: 45g
    • Dietary Fiber: 4g
    • Sugars: 5g
    • Protein: 25g

    Conclusion

    This vintage French baked pasta casserole is a deliciously comforting dish that combines the richness of a creamy egg topping with the savory goodness of pasta, chicken, and vegetables. It’s an easy-to-make, crowd-pleasing recipe that’s perfect for a family dinner or when you want to impress your guests with something special. Enjoy this throwback recipe and experience the flavors of French cuisine from the 1970s!

  • Instant Balloon Bread Recipe in 6 Minutes

    Instant Balloon Bread Recipe in 6 Minutes

    This Instant Balloon Bread is a fast and delicious option for breakfast or as a side dish. With just a few simple ingredients, you can have freshly baked bread ready in just 6 minutes. Perfect for those busy mornings or when you need a quick bread fix.

    Ingredients
    • 1 teaspoon sugar
    • 1 pack dry yeast
    • 2 cups warm milk
    • 2 tablespoons olive oil
    • 2 tablespoons yoghurt
    • 5 cups flour
    • 1 teaspoon salt
    Instructions
    Step 1: Prepare the Dough
    1. In a suitable mixing bowl, combine 1 teaspoon of sugar, 1 pack of dry yeast, and 2 cups of warm milk. Mix well.
    2. Add 2 tablespoons of olive oil and 2 tablespoons of yoghurt. Continue mixing until well combined.
    3. Gradually add 5 cups of flour and 1 teaspoon of salt to the mixture. Knead until a soft dough forms.
    4. Cover the dough and let it sit in a warm place until it doubles in size.
    Step 2: Shape the Dough
    1. Once the dough has doubled in size, punch it down to remove the air.
    2. Divide the dough into 2 equal pieces.
    3. Roll out each piece with a rolling pin. Use a bowl to cut the dough into round shapes.
    Step 3: Bake the Bread
    1. Preheat your oven to 250°C (482°F).
    2. Place the shaped breads on a baking tray lined with baking paper.
    3. Cover the breads and let them sit for 5 minutes.
    4. Bake in the preheated oven for 6 minutes or until the breads are puffed and golden.
    Nutrition Information (Per Serving):
    • Calories: 150
    • Protein: 5g
    • Carbohydrates: 25g
    • Fat: 3g
    • Fiber: 1g
    • Sugar: 2g
    Conclusion

    Enjoy this quick and easy Instant Balloon Bread as a delightful addition to your breakfast or as a tasty side dish. Perfectly puffed and delicious, it’s a great way to enjoy freshly baked bread in just minutes. Share your baking adventures with us using #madebyemily on social media. Happy baking!

  • COCONUT AND CHOCOLATE TRUFFLES

    COCONUT AND CHOCOLATE TRUFFLES

    Ingredients:

    • For the filling
    • 220 g grated coconut
    • 200g of sugar
    • 120 ml of water
    • 1 tablespoon of vanilla essence
    • for coverage
    • 200 g of dark chocolate to melt
    • 25g butter

    Preparation:

    1. Put the water with the sugar and vanilla in a saucepan, heat stirring until the sugar is completely dissolved. It is not necessary to boil a lot, just get the sugar to be perfectly dissolved.
    2. Remove from the heat and add the coconut, mixing well so that everything is integrated as a dough.
    3. You have to let the mixture cool and it is better that it rest for a couple of hours in the fridge so that it compacts and is easier to work with.
    4. Once cold we form the balls. Put on some latex gloves or grease your hands with sunflower oil.
    5. Melt the chocolate with the butter in a bain-marie or in the microwave and mix very well.
    6. Prick the coconut balls with a toothpick and dip them well on all sides in chocolate, drain a little and place on a flat surface on satin baking paper.
    7. Keep the coconut and chocolate balls cold until serving time so that the chocolate compacts
  • Savory Rice Veggie BitesIngredients:

    Savory Rice Veggie BitesIngredients:

    1 cup cooked rice
    1/4 cup carrot, finely chopped
    1/4 cup cabbage, shredded
    1/4 cup green beans, finely chopped
    2 tbsp onion, finely chopped
    2 green chilies, minced
    1/4 tsp turmeric powder
    1/2 tsp chili powder
    1/2 tsp cumin seeds
    1/2 tsp coriander powder
    1/2 tsp salt
    2 tbsp green onion, chopped
    2 tbsp coriander leaves, chopped
    3/4 cup gram flour (add gradually)
    Oil for frying
    Salt to taste
    Water as needed

    Directions

    Mix Ingredients:
    In a bowl, mix cooked rice, carrot, cabbage, green beans, onion, green chilies, turmeric powder, chili powder, cumin seeds, coriander powder, salt, green onion, and coriander leaves.
    Prepare Batter:
    Gradually add gram flour and water as needed to form a thick batter.
    Shape Patties:
    Grease your hands with oil and shape the mixture into small patties or balls.
    Fry:
    Heat oil in a pan over medium heat.
    Fry the patties or balls in the hot oil for 5-7 minutes, or until golden brown and crispy.
    Remove from the oil and drain on paper towels.
    Serve:
    Serve hot with your favorite chutney or sauce.
  • Custard Cream Pancake – No Oven, No Machine Recipe

    Custard Cream Pancake – No Oven, No Machine Recipe

    Ingredients:

    – 2 eggs
    – 30g sugar
    – 2g salt
    – 200g milk
    – 180g soft flour (cake flour)
    – 3g baking powder
    – 30g cooking oil

    Custard Cream:

    – 3 egg yolks
    – 60g sugar
    – 20g cornstarch
    – 300g milk
    – 1/2 tsp vanilla extract

    Instructions:

    Pancake Batter:
    1. In a bowl, whisk together 2 eggs, 30g sugar, and 2g salt until well mixed.
    2. Add 200g milk to the egg mixture and mix well again.
    3. Sift in 180g soft flour (cake flour) and 3g baking powder. Stir well to avoid lumps.
    4. Add 30g of cooking oil to the batter and mix thoroughly.
    5. Pour the batter into an easy-to-pour cup.

    Custard Cream:

    1. In a separate bowl, combine 3 egg yolks and 60g sugar. Stir until light yellow.
    2. Add 20g cornstarch, 300g milk, and 1/2 tsp vanilla extract to the egg mixture.
    3. Cook the custard mixture over low heat. When the edges start to boil, turn off the heat. Mix well and return to the pot.
    4. Heat the custard over medium heat, stirring constantly until it thickens. Remove from heat and cover with cling wrap. Cool it down in the freezer for about 20 minutes.
    5. After 20 minutes, soften the cooled custard cream.

    Cooking Pancakes:

    1. Heat an egg frying pan over low heat.
    2. Pour the pancake batter into the pan and cook until slightly set.
    3. Use a spoon or rolling pin to shape the edges of the pancake.
    4. When the edges are slightly cooked, scrape them in a circular motion for even cooking.
    5. Flip the pancake and cook the other side.
    6. Bake for an additional 2 minutes until golden brown.

    Assembly:

    1. Spread the precious custard cream over the pancake.
    2. Enjoy your delicious Custard Cream Pancake!

    This recipe is a tasty treat without the need for an oven or machine.

  • Chia Pudding in 3 Varieties: Healthy and Tasty Breakfast

    Chia Pudding in 3 Varieties: Healthy and Tasty Breakfast

    Ingredients :

    7 tablespoons chia seeds
    480 ml (2 cups) milk
    A pinch of vanilla
    2 tablespoons of honey
    Preparation :
    In a large bowl, add the chia seeds, milk, vanilla and honey. Mix with a spoon.
    Let stand for 30 minutes.
    1. Berry Chia Pudding:
    Ingredients :
    60 ml (1/4 cup) milk
    4 tablespoons mixed berries
    Berries for garnish (optional)

    Preparation

    In a large glass, pour the milk and berries then mix with a hand blender.
    Pour the basic chia pudding into the glass (fill 2/3 full), then add the berry mixture on top.
    Garnish with berries (optional).
    Serve immediately or let sit in the refrigerator for 1 to 2 hours, or overnight for breakfast.
    2. Strawberry Chia Pudding:
    Ingredients :
    10 washed strawberries
    Sliced ​​strawberries for garnish (optional)
    Preparation :
    In a large glass, put the strawberries and mix until you obtain a juice.
    As with the first, pour the basic chia pudding into a glass, then add the strawberry mixture on top.
    Add strawberry slices for garnish (optional).
    Serve immediately or let sit in the refrigerator for 1 to 2 hours, or overnight for breakfast.
    3. Chocolate Pudding with Chia Seeds:
    Ingredients :
    60 ml (1/4 cup) milk
    1 banana
    1/2 tablespoon unsweetened cocoa
    Banana slices for garnish (optional)
    Preparation :
    In a large glass, pour the milk, add the banana and cocoa, and mix well.
    Pour the chia pudding into a glass, then the chocolate mixture on top.
    Garnish with banana slices (optional).
    Serve
    immediately or let sit in the refrigerator for 1 to 2 hours, or overnight for breakfast.
    Tip:
    These puddings are perfect for a healthy breakfast or snack and can be made ahead of time for ease.
  • Chopped Salad with Chickpeas, Olives & Feta

    Chopped Salad with Chickpeas, Olives & Feta

    This quick and easy chopped salad is inspired by the flavors of the Mediterranean, including chickpeas, cucumber and feta. A garlicky oil and vinegar dressing brings everything together.

    Ingredients

    • 2 tablespoons extra-virgin olive oil
    • 2 tablespoons red-wine vinegar
    • ¼ teaspoon garlic powder
    • ¼ teaspoon salt
    • ¼ teaspoon ground pepper
    • 1 (15 ounce) can no-salt-added chickpeas, rinsed
    • 1 cup diced cucumber
    • 1 cup quartered cherry tomatoes
    • ⅓ cup chopped parsley
    • ¼ cup finely chopped red onion
    • ¼ cup halved Kalamata olives
    • ¼ cup crumbled feta

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    Directions

    1. Whisk oil, vinegar, garlic powder, salt and pepper in a large bowl. Add chickpeas, cucumber, tomatoes, parsley, onion, olives and feta; toss to coat.

  • Chia Pudding in 3 Varieties: Healthy and Tasty Breakfast

    Chia Pudding in 3 Varieties: Healthy and Tasty Breakfast

    Chia Pudding in 3 Varieties: Healthy and Tasty Breakfast

    Table of Contents

    Ingredients :

    7 tablespoons chia seeds
    480 ml (2 cups) milk
    A pinch of vanilla
    2 tablespoons of honey
    Preparation :
    In a large bowl, add the chia seeds, milk, vanilla and honey. Mix with a spoon.
    Let stand for 30 minutes.
    1. Berry Chia Pudding:
    Ingredients :
    60 ml (1/4 cup) milk
    4 tablespoons mixed berries
    Berries for garnish (optional)

    Preparation

    In a large glass, pour the milk and berries then mix with a hand blender.
    Pour the basic chia pudding into the glass (fill 2/3 full), then add the berry mixture on top.
    Garnish with berries (optional).
    Serve immediately or let sit in the refrigerator for 1 to 2 hours, or overnight for breakfast.
    2. Strawberry Chia Pudding:
    Ingredients :
    10 washed strawberries
    Sliced ​​strawberries for garnish (optional)
    Preparation :
    In a large glass, put the strawberries and mix until you obtain a juice.
    As with the first, pour the basic chia pudding into a glass, then add the strawberry mixture on top.
    Add strawberry slices for garnish (optional).
    Serve immediately or let sit in the refrigerator for 1 to 2 hours, or overnight for breakfast.
    3. Chocolate Pudding with Chia Seeds:
    Ingredients :
    60 ml (1/4 cup) milk
    1 banana
    1/2 tablespoon unsweetened cocoa
    Banana slices for garnish (optional)
    Preparation :
    In a large glass, pour the milk, add the banana and cocoa, and mix well.
    Pour the chia pudding into a glass, then the chocolate mixture on top.
    Garnish with banana slices (optional).
    Serve
    immediately or let sit in the refrigerator for 1 to 2 hours, or overnight for breakfast.
    Tip:
    These puddings are perfect for a healthy breakfast or snack and can be made ahead of time for ease.
  • Savory Rice Veggie BitesIngredients:

    Savory Rice Veggie BitesIngredients:

    Savory Rice Veggie BitesIngredients:

    Table of Contents

    1 cup cooked rice
    1/4 cup carrot, finely chopped
    1/4 cup cabbage, shredded
    1/4 cup green beans, finely chopped
    2 tbsp onion, finely chopped
    2 green chilies, minced
    1/4 tsp turmeric powder
    1/2 tsp chili powder
    1/2 tsp cumin seeds
    1/2 tsp coriander powder
    1/2 tsp salt
    2 tbsp green onion, chopped
    2 tbsp coriander leaves, chopped
    3/4 cup gram flour (add gradually)
    Oil for frying
    Salt to taste
    Water as needed

    Directions

    Mix Ingredients:
    In a bowl, mix cooked rice, carrot, cabbage, green beans, onion, green chilies, turmeric powder, chili powder, cumin seeds, coriander powder, salt, green onion, and coriander leaves.
    Prepare Batter:
    Gradually add gram flour and water as needed to form a thick batter.
    Shape Patties:
    Grease your hands with oil and shape the mixture into small patties or balls.
    Fry:
    Heat oil in a pan over medium heat.
    Fry the patties or balls in the hot oil for 5-7 minutes, or until golden brown and crispy.
    Remove from the oil and drain on paper towels.
    Serve:
    Serve hot with your favorite chutney or sauce.
  • Oatmeal, Cocoa, and Banana Dessert

    Oatmeal, Cocoa, and Banana Dessert

    Oatmeal, Cocoa, and Banana Dessert

    Table of Contents

    Create a delectable and healthy dessert with this Oatmeal, Cocoa, and Banana recipe. This treat is free from added sugar and is packed with nutritious ingredients, making it a perfect guilt-free indulgence. Enjoy the rich flavors of cocoa and the natural sweetness of bananas in every bite.

    Ingredients
    Dough:
    • Oatmeal: 120 g (1 1/4 cups)
    • Hot milk: 250 ml (1 cup)
    • Bananas: 2, peeled and mashed
    • Eggs: 2, beaten
    • Cocoa powder: 45 g (1/2 cup)
    • Baking powder: 1 tsp
    • Walnuts: 45 g (1/3 cup), chopped
    Glaze:
    • Dark chocolate: 75 g (2.6 ounces), broken into pieces
    • Oil: 1 tbsp
    Instructions
    Step 1: Preparing the Dough
    1. Soaking the Oatmeal: In a large bowl, combine 120 g of oatmeal with 250 ml of hot milk. Stir well and let it rest for 10 minutes to allow the oats to soften.
    2. Mashing the Bananas: Peel the bananas and mash them with a fork until smooth. For a smoother texture, you can use a blender.
    3. Mixing Wet Ingredients: Add the mashed bananas to the soaked oats and mix well. Stir in the beaten eggs until fully incorporated.
    4. Combining Dry Ingredients: In a separate bowl, mix 45 g of cocoa powder with 1 tsp of baking powder. Gradually add the dry mixture to the banana-oat mixture, stirring until well combined.
    Step 2: Baking the Dessert
    1. Preparing the Baking Form: Line a baking form with baking paper and grease it lightly with a bit of oil.
    2. Filling the Form: Pour the prepared dough into the lined baking form, spreading it evenly. Sprinkle the surface with 45 g of chopped walnuts.
    3. Baking: Preheat the oven to 180°C (350°F). Place the baking form in the oven and bake for 40 minutes.Tip: Baking time may vary depending on your oven. Check for doneness by inserting a skewer into the center. If it comes out clean, the dessert is ready. If there is still dough on the skewer, bake for a few more
      Step 3: Adding the Glaze
      1. Melting the Chocolate: In a bowl, combine 75 g of broken dark chocolate pieces with 1 tbsp of oil. Melt the mixture in a water bath or microwave. This should take about 1-2 minutes.
      2. Decorating: Once melted, pour the chocolate glaze into a pastry bag. Decorate the baked oat cocoa dessert according to your preference.Tip: Get creative with your decorations. You can make simple drizzles or intricate patterns.
      Step 4: Serving
      1. Cutting the Dessert: Allow the dessert to cool before cutting it into pieces.
      2. Serving Suggestions: Serve the dessert pieces with coffee, tea, or hot milk. Enjoy the rich, chocolatey flavor and the delightful texture of this healthy treat.
      Nutrition Information (Per Serving)
      • Calories: 200 kcal
      • Carbohydrates: 25 g
      • Protein: 5 g
      • Fat: 10 g
      • Saturated Fat: 3 g
      • Cholesterol: 50 mg
      • Sodium: 150 mg
      • Potassium: 300 mg
      • Fiber: 4 g
      • Sugar: 7 g (natural sugars from bananas)
      • Vitamin A: 100 IU
      • Vitamin C: 6 mg
      • Calcium: 50 mg
      • Iron: 2 mg
      Conclusion

      This Oatmeal, Cocoa, and Banana Dessert is a delightful and healthy option for those who want to enjoy a sweet treat without the guilt. The combination of oats, bananas, and cocoa creates a rich and satisfying flavor, while the dark chocolate glaze adds a touch of indulgence. Perfect for any occasion, this dessert is sure to become a favorite in your household. Enjoy!

  • Creamy Lemon Squares

    Creamy Lemon Squares

    Ingredients:
    1 can (14 ounces) sweetened condensed milk
    2 egg yolks
    1/2 cup fresh lemon juice
    For the crust:
    1.5 cups graham cracker crumbs
    1/4 cup sugar
    4 tablespoons butter, melted and cooled

    Instructions:
    1. Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan with butter or line it with parchment paper for easy removal.
    2. In a bowl, combine the melted butter, graham cracker crumbs, and sugar for the crust. Mix well until the mixture resembles wet sand.
    3. Press the crust mixture firmly into the bottom of the prepared baking pan to create an even layer. Bake for around 10 minutes or until lightly browned. Let cool for 30 mins.
    4. In another bowl, whisk together the egg yolks and sweetened condensed milk until well combined.
    5. Gradually add the fresh lemon juice to the egg yolk mixture, stirring until smooth and creamy.
    6. Pour the lemon filling over the cooled crust in the baking pan, spreading it evenly.
    7. Bake for another 15 minutes until set. Remove and cool for at least 1 hour until set.
    Once chilled, carefully remove the lemon squares from the pan using the parchment paper, if using, and cut them into squares.
    Enjoy the creamy and tangy goodness of your homemade Creamy Lemon Squares! Store any leftovers in the refrigerator.

  • These lentil patties are better than meat! Protein rich, easy patties recipe!

    These lentil patties are better than meat! Protein rich, easy patties recipe!

    -Ingredients:
    1 cup dried lentils
    2 cups water or vegetable broth
    1 small onion, finely chopped
    2 cloves garlic, minced
    1 carrot, grated
    2 tbsp fresh parsley, chopped
    1 tsp cumin
    Salt and pepper to taste
    1 egg (or flax egg for vegan option)
    1/2 cup breadcrumbs or oat flour
    Olive oil for frying
    -Instructions:
    1.Cook Lentils: Rinse lentils, boil in water or broth, then simmer until tender (20-25 mins). Drain excess liquid and let cool.
    2.Prepare Mixture: Mash lentils in a bowl. Add onion, garlic, carrot, parsley, cumin, salt, and pepper. Mix well.
    3.Bind Ingredients: Stir in egg and breadcrumbs.
    4.Form Patties: Shape into flat patties (1/2 inch thick).
    5.Cook Patties: Fry in olive oil until golden and crispy (3-4 mins per side).