PST-Algerie

Author: Admin

  • World-Conquering Chicken Leg Technique: A Must-Try Recipe

    World-Conquering Chicken Leg Technique: A Must-Try Recipe

    World-Conquering Chicken Leg Technique: A Must-Try Recipe

    Table of Contents

    Ingredients

    For the Chicken Thighs and Marinade:

    • 3 whole chicken thighs
    • 3 g (0.1 oz) sweet pepper
    • 20 ml (0.7 fl oz) soy sauce
    • 30 g (1 oz) mustard seeds
    • 3 g (0.1 oz) salt
    • 3 g (0.1 oz) black pepper
    • 100 ml (3.4 fl oz) water

    For the Potatoes:

    • 8 potatoes
    • 1 liter (34 fl oz) water
    • 20 g (0.7 oz) butter
    • 3 g (0.1 oz) black pepper
    • 3 g (0.1 oz) salt
    • 3 g (0.1 oz) garlic powder
    • 100 ml (3.4 fl oz) milk
    • 100 g (3.5 oz) cream for cooking
    • 100 g (3.5 oz) cheese (grated)

    For the Glaze:

    • 20 g (0.7 oz) barbecue sauce
    • 20 g (0.7 oz) mustard seeds
    • 20 g (0.7 oz) chili sauce
    • 20 g (0.7 oz) honey
    • 2 cloves garlic (chopped or mashed)
    • 20 ml (0.7 fl oz) lemon juice

    For Garnishing:

    • Dill or parsley (to taste)

    Preparation Procedure

    1. Preparation of Chicken Rolls:

    Bone the Chicken Thighs:
    Begin by boning the chicken thighs. Carefully remove the bones without tearing the meat, then use a meat mallet to pound the thighs until they are evenly flat. This step is crucial for creating uniform rolls that cook evenly.

    Marinate the Chicken:
    In a large bowl, mix 3 g of sweet pepper, 20 ml of soy sauce, 30 g of mustard seeds, 3 g of salt, and 3 g of black pepper. Rub this flavorful mixture all over the pounded chicken thighs, ensuring each piece is well coated. Allow the chicken to marinate for at least 20 minutes. For deeper flavor, consider marinating overnight in the refrigerator.

    Form the Rolls:
    After marinating, place each chicken thigh on a sheet of foil. Roll the chicken tightly into a cylindrical shape, using the foil to help secure it. Twist the ends of the foil tightly to seal each roll, which will help keep the shape during cooking. Place the rolls on a baking sheet and pour 100 ml of water into the sheet to create steam in the oven, keeping the chicken moist.

    Bake the Chicken Rolls:
    Preheat your oven to 180°C (356°F). Bake the chicken rolls for 35 minutes. The foil will trap moisture and ensure the chicken cooks evenly, resulting in tender, juicy meat.

    2. Preparation of Potatoes:

    Boil the Potatoes:
    While the chicken is baking, prepare the potatoes. Wash them thoroughly and place them in a large pot filled with 1 liter of water. Bring to a boil and cook for 15 minutes, or until the potatoes are tender when pierced with a fork. Once cooked, drain and allow them to cool slightly.

    Pan-Fry the Potatoes:
    In a large pan, melt 20 g of butter over medium heat. Once the butter is melted and sizzling, add the boiled potatoes. Season them with 3 g of black pepper, 3 g of salt, and 3 g of garlic powder. Fry the potatoes on all sides until they are golden brown and crispy.

    Prepare the Cheese Sauce:
    In a small saucepan, combine 100 ml of milk, 100 g of cooking cream, and 100 g of grated cheese. Heat the mixture over low heat, stirring constantly, until the cheese is fully melted and the sauce is smooth. This rich, creamy sauce will add a delightful flavor to the potatoes.

    Bake the Potatoes with Cheese Sauce:
    Place the fried potatoes in a baking dish and pour the cheese sauce over them. Bake in the preheated oven (180°C/356°F) for about 10 minutes, or until the sauce is bubbling and the potatoes are slightly crispy on top.

    3. Finishing the Chicken Rolls:

    Prepare the Glaze:
    While the potatoes are baking, remove the chicken rolls from the oven and carefully unwrap the foil. Place the rolls on a wire rack or grid over a baking sheet. In a bowl, mix 20 g of barbecue sauce, 20 g of mustard seeds, 20 g of chili sauce, 20 g of honey, 2 cloves of chopped garlic, and 20 ml of lemon juice. This glaze combines sweet, spicy, and tangy flavors, making the chicken irresistibly delicious.

    Glaze and Finish Baking:
    Brush the glaze generously over the chicken rolls, ensuring they are well-coated. Return the chicken to the oven and bake at 170°C (338°F) for an additional 15 minutes. The glaze will caramelize, giving the rolls a beautiful, sticky finish.

    4. Garnishing and Serving:

    Garnish:
    Once the chicken rolls and potatoes are done, remove them from the oven. Garnish with freshly chopped dill or parsley to add a burst of color and fresh flavor.

    Serve:
    Slice the chicken rolls and serve them alongside the cheesy potatoes. This dish is perfect on its own, but for a complete meal, consider pairing it with a fresh salad or steamed vegetables.

    Tips for Enhanced Flavor

    • Marinate Longer for Richer Taste: For an even more intense flavor, let the chicken rolls marinate in the refrigerator overnight. The extended marination time allows the spices to penetrate the meat fully.
    • Experiment with Herbs: Add rosemary, thyme, or oregano to the marinade for a fragrant and herbaceous twist.
    • Kick Up the Heat: If you enjoy spicy food, incorporate a pinch of cayenne pepper or some finely chopped chili into the glaze.
    • Extra Crispy Potatoes: For a crunchier texture, sprinkle grated Parmesan cheese over the potatoes before baking.

      Nutrition Information

      • Servings: 4-6
      • Calories per serving: Approx. 450 kcal
      • Total Fat: 24g
      • Saturated Fat: 10g
      • Cholesterol: 120mg
      • Sodium: 900mg
      • Carbohydrates: 30g
      • Dietary Fiber: 4g
      • Sugars: 6g
      • Protein: 28g

      Conclusion

      This world-conquering chicken leg technique transforms everyday ingredients into a gourmet masterpiece. The juicy, flavorful chicken rolls combined with crispy, cheesy potatoes create a dish that is both comforting and sophisticated. Perfect for any occasion, this recipe will undoubtedly become a favorite in your kitchen, impressing anyone lucky enough to taste it. Serve with love and enjoy!

  • 5-Minute Homemade Dessert: No Baking Required!

    5-Minute Homemade Dessert: No Baking Required!

    5-Minute Homemade Dessert: No Baking Required!

    Table of Contents

    Ingredients

    For the Coffee Soak:

    • 1 cup (240 ml) hot water
    • 1 teaspoon coffee
    • 100 g (3.5 oz) Savoyard biscuits (Ladyfingers)

    For the Orange Cream:

    • Juice of 2 oranges
    • 1 egg yolk
    • 2 tablespoons vanilla sugar
    • 15 g (0.5 oz) corn starch

    For the Base Cream:

    • 300 ml (10 fl oz) fresh cow’s milk
    • Zest of 1 lemon
    • 2 egg yolks
    • 50 g (1.8 oz) sugar
    • 20 g (0.7 oz) corn starch
    • Juice of 1 lemon
    • 100 g (3.5 oz) condensed milk
    • 150 ml (5 fl oz) pastry cream

    For Decoration:

    • Cinnamon, cocoa powder, or grated chocolate

    Method of Preparation

    1. Prepare the Coffee Soak:

    Start by preparing the coffee soak for the biscuits. In a medium-sized glass or bowl, dissolve 1 teaspoon of coffee in 1 cup (240 ml) of hot water. Stir well until the coffee is fully dissolved. Set this mixture aside to cool slightly while you prepare the creams.

    2. Make the Orange Cream:

    Begin by extracting the juice from 2 oranges. Strain the juice to remove any pulp or seeds, then pour it into a small saucepan. Add 1 egg yolk, 2 tablespoons of vanilla sugar, and 15 g of corn starch to the orange juice. Whisk the mixture until it’s smooth and well combined.

    Place the saucepan on the stove over medium heat, stirring constantly to prevent the mixture from curdling. Continue cooking until the cream thickens, which should take about 5 minutes. Once thickened, remove the saucepan from the heat and transfer the orange cream to a bowl. Cover the bowl with cling film, pressing it directly onto the surface of the cream to prevent a skin from forming. Allow the cream to cool completely before using.

    3. Prepare the Base Cream:

    For the base cream, pour 300 ml of fresh cow’s milk into a medium saucepan. Grate the zest of one lemon directly into the milk, then add 2 tablespoons of vanilla sugar. Stir the mixture to combine and place the saucepan on the stove over medium heat. Bring the milk to a gentle boil, then remove it from the heat and strain to remove the lemon zest.

    In a separate bowl, whisk together 2 egg yolks and 50 g of sugar until pale and creamy. Add 20 g of corn starch to the egg mixture and whisk until smooth. Gradually pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from scrambling.

    Return the mixture to the saucepan and place it back on the stove. Cook over medium heat, stirring continuously, until the cream thickens. This should take about 5 minutes. Once thickened, remove the saucepan from the heat and pour the base cream into a bowl. Cover with cling film, pressing it directly onto the surface, and let it cool completely.

    4. Prepare the Lemon Condensed Milk Mixture:

    Squeeze the juice from one lemon and strain it to remove any seeds or pulp. Pour the lemon juice into a mixing bowl and add 100 g of condensed milk. Using a hand mixer, beat the mixture until it thickens slightly.

    Add 150 ml of pastry cream to the lemon and condensed milk mixture, and beat until the mixture is smooth and uniform. Once the base cream has cooled, beat it for 1-2 minutes to smooth it out, then gradually fold it into the lemon mixture, stirring after each addition until fully combined.

    5. Assemble the Dessert:

    Lay a large piece of cling film on your work surface. One by one, dip each Savoyard biscuit in the coffee soak, ensuring they are evenly moistened but not soggy. Arrange the soaked biscuits in a single layer on the cling film.

    Spread half of the prepared buttercream evenly over the biscuits. Next, add the cooled orange cream on one side of the biscuit layer, then carefully roll the dessert into a log shape using the cling film to help guide and tighten the roll. Wrap the rolled dessert in the cling film and refrigerate for at least an hour to allow it to set and firm up.

    6. Serve the Dessert:

    Once the dessert has set, remove it from the refrigerator and carefully unwrap the cling film. Place the dessert roll on a serving platter. Use the remaining buttercream to cover the outside of the roll, smoothing it with a spatula.

    For the finishing touch, dust the top of the dessert with cinnamon, cocoa powder, or grated chocolate, depending on your preference. Slice the dessert into portions and serve immediately.

    Nutrition Information

    • Servings: 6-8
    • Calories per serving: Approx. 260 kcal
    • Total Fat: 12g
    • Saturated Fat: 7g
    • Cholesterol: 90mg
    • Sodium: 60mg
    • Carbohydrates: 34g
    • Dietary Fiber: 1g
    • Sugars: 25g
    • Protein: 4g

      Conclusion

      This 5-minute homemade dessert is a fantastic way to impress your guests or treat yourself to something sweet without spending hours in the kitchen. The refreshing orange and lemon creams, combined with the richness of coffee-soaked biscuits and a velvety buttercream, make this dessert truly unforgettable. Whether you’re in a hurry or simply looking for an easy no-bake dessert, this recipe is sure to become a favorite in your repertoire. Enjoy every delightful bite!

  • Quick Italian Puff Pastry Aperitif

    Quick Italian Puff Pastry Aperitif

    Ingredients

    First Layer:

    • 400 g (14.1 oz) puff pastry
    • 100 g (3.5 oz) tomato sauce
    • 5 g (0.18 oz) salt
    • 20 ml (0.7 fl oz) olive oil
    • Sesame seeds (to taste)
    • 100 g (3.5 oz) Parmesan cheese, grated

    Second Layer:

    • 400 g (14.1 oz) puff pastry
    • 200 g (7 oz) pressed cheese (e.g., Provolone, Gouda, or Fontina), sliced
    • 150 g (5.3 oz) salami, sliced
    • 1 egg yolk (for brushing)

    Other:

    • A little flour (for sprinkling the dough)
    • Sesame seeds (for decoration)
    • Poppy seeds (for decoration)

    Dressing – Sauce:

    • 30 g (1 oz) butter
    • 25 g (0.9 oz) flour
    • 200 ml (6.8 fl oz) beer
    • 100 g (3.5 oz) grated cheese (e.g., Cheddar, Gruyère, or Parmesan)
    • 3 g (0.1 oz) salt
    • A pinch of chili (or to taste)

    Instructions

    1. Prepare the First Layer of Puff Pastry:

    Start by preheating your oven to 180°C (356°F). While the oven heats up, prepare the first layer of your puff pastry appetizer. Roll out 400 g of puff pastry on a lightly floured surface to prevent sticking.

    In a small bowl, combine 100 g of tomato sauce with 5 g of salt and 20 ml of olive oil. Stir well to create a smooth, seasoned sauce. Spread this sauce evenly over one half of the rolled-out puff pastry. Once the sauce is spread, sprinkle a generous amount of sesame seeds across the surface, followed by 100 g of grated Parmesan cheese.

    2. Fold and Cut the First Layer:

    Carefully fold the puff pastry in half, covering the sauce, sesame seeds, and Parmesan with the other half of the dough. Gently press down to seal the edges, then use a rolling pin to lightly flatten the dough into an even layer. Using a sharp knife or a pastry cutter, slice the dough into squares or rectangles, depending on your preference.

    Place the cut squares onto a baking sheet lined with parchment paper, ensuring they are evenly spaced.

    3. Prepare the Second Layer of Puff Pastry:

    Roll out the remaining 400 g of puff pastry on a lightly floured surface. On one half of the dough, arrange the 200 g of pressed cheese slices in a single layer, ensuring they cover the surface well. Next, add the 150 g of salami slices on top of the cheese, spacing them out evenly.

    4. Fold and Cut the Second Layer:

    Fold the puff pastry over the cheese and salami layer, pressing gently to seal the edges. Use a rolling pin to lightly flatten the dough, then slice it into squares or rectangles. Transfer the squares to a baking sheet lined with parchment paper.

    5. Brush and Decorate:

    In a small bowl, beat 1 egg yolk until smooth. Brush the top of each puff pastry square with the beaten egg yolk, giving them a nice golden finish once baked. For added flavor and texture, sprinkle sesame seeds on the first batch of puff pastry squares and poppy seeds on the second batch.

    6. Bake the Pastry:

    Place the baking sheets in the preheated oven and bake the puff pastry squares for about 20 minutes, or until they are golden brown and puffed up. The exact baking time may vary depending on your oven, so keep an eye on them to avoid over-baking.

    7. Prepare the Dressing Sauce:

    While the puff pastries are baking, prepare the cheesy beer sauce that will take these appetizers to the next level. In a small pot, melt 30 g of butter over low heat. Once the butter is melted, sprinkle in 25 g of flour and stir constantly to form a roux. Cook the roux until it begins to bubble, but do not let it brown.

    Gradually pour in 200 ml of beer, stirring continuously to prevent lumps from forming. Continue cooking the sauce until it thickens slightly. Once thickened, add 100 g of grated cheese and stir until fully melted and smooth. Season the sauce with 3 g of salt and a pinch of chili for a subtle kick. Adjust the seasoning to taste.

    8. Serve with Style:

    Once the puff pastries are done baking, remove them from the oven and let them cool slightly on the baking sheet. Serve the warm puff pastry squares with the cheesy beer sauce on the side for dipping. The combination of crispy pastry, savory filling, and rich sauce is sure to delight your guests.

    Nutrition Information

    • Servings: 12-16 (depending on square size)
    • Calories per serving: Approx. 220 kcal
    • Total Fat: 14g
    • Saturated Fat: 6g
    • Cholesterol: 40mg
    • Sodium: 320mg
    • Carbohydrates: 18g
    • Dietary Fiber: 1g
    • Sugars: 2g
    • Protein: 7g

    Conclusion

    This quick Italian puff pastry aperitif is a brilliant and delicious way to impress your guests with minimal effort. The combination of crispy pastry layers, flavorful fillings, and a rich, cheesy beer sauce makes it an irresistible treat. Perfect for any occasion, these puff pastry bites are not just a snack—they’re a celebration of Italian culinary simplicity and flavor. Serve them with love, and enjoy the delighted smiles of those who taste them!

  • CHOCOLATE COOKIE CAKE

    CHOCOLATE COOKIE CAKE

    ●Ingredients:
    ● For the cake:

    • 1 cup of flour
    •1 cup of sugar
    •Media taza de maicena
    • Half a cup of cocoa powder
    • 1 packet of vanilla sugar (approximately 10 g)
    •1 l de leche
    •50g butter
    •80g de chocolate
    • 1 cup of water (or milk)
    •270g of biscuits

    ●For decoration:

    • Chocolate Cookies
    • Chopped Pistachios
    •Shredded Coconut
    •Cherries

    ●Directions:

    1. In a pan mix all the dry ingredients: sugar, flour, corn, cocoa powder, sugar, vanilla sugar.
    2. Pour the milk a little at a time and mix with a whisker. Try to avoid the lumps.
    3. Now cook the mixture, stirring constantly, until it thickens.
    4. Add the butter and chocolate to bits.
    5. Melt and mix all the ingredients. Lastly just add water
    6. Start assembling the cake by making uniform layers of cookies and using chocolate buttercream in between.
    7. Use chocolate cream to cover the whole cake too. Then sprinkle some crumbled chocolate cookies on top.
    8. Let cool in the fridge for 3 hours.
    9. Garnish with chopped pistachios, grated coconut and cherries.

  • Fluffy Japanese Pancakes:

    Fluffy Japanese Pancakes:

    Ingredients:
    2 large eggs
    1/4 cup (50g) granulated sugar
    1/2 cup (120ml) milk
    1 cup (125g) all-purpose flour
    1 tsp baking powder
    1/4 tsp vanilla extract
    1/4 tsp salt
    Butter (for greasing)
    Powdered sugar (for dusting)
    Maple syrup (for serving)
    Whipped cream (optional)
    Instructions:
    Separate the Eggs: Carefully separate the egg yolks from the whites into two large bowls.
    Whisk the Yolks: Add sugar to the yolks and whisk until the mixture turns pale and creamy. Then, stir in the milk and vanilla extract.
    Sift in the Dry Ingredients: Sift the flour, baking powder, and salt into the yolk mixture. Mix until just combined, taking care not to overmix.
    Whip the Egg Whites: Using an electric mixer, beat the egg whites until stiff peaks form. This is what will make your pancakes super fluffy! 🎈
    Fold Gently: Gently fold the whipped egg whites into the yolk mixture in three parts. Be careful not to deflate the batter.
    Cook the Pancakes: Heat a non-stick frying pan over low heat and grease it lightly with butter. Using a ring mold (if you have one), spoon the batter into the mold to get a nice shape. If you don’t have a mold, just spoon the batter directly onto the pan and shape it as best you can. Cover the pan with a lid and cook for about 5 minutes on one side until bubbles form and the edges look set. Flip gently and cook for another 4-5 minutes.
    Serve and Enjoy: Transfer your fluffy pancakes to a plate, dust with powdered sugar, add a dollop of whipped cream, and drizzle with maple syrup. Serve immediately and enjoy the fluffiness! 🍯🥞
  • Custard Muffins

    Custard Muffins

    Cheesy Mashed Potato Puffs

    Turn those mashed potatoes into cheesy, crispy treats! These simple puffs are great for a quick snack, light meal, or appetizer. Put a tasty spin on an old favorite by adding your preferred cheese and seasonings.

    Ingredients:

      • 3 cups mashed potatoes
      • 1 cup all-purpose flour
      • 1/4 cup chopped chives
      • 2.5 tablespoons Parmesan cheese
      • 1/3 cup sour cream
      • 1/4 cup chopped parsley
      • Salt, to taste
      • 2 beaten eggs

    Instructions:

    1. Preheat Oven or Heat Oil: If baking, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. If frying, heat oil in a pan over medium heat.
    2. Combine Ingredients: In a large bowl, mix together the mashed potatoes, all-purpose flour, Parmesan cheese, chives, sour cream, parsley, and salt.
    3. Add Eggs: Stir the beaten eggs into the potato mixture until well combined.
    4. Shape Puffs: Form the mixture into small balls using your hands or a scoop.
    5. Bake or Fry:
      • If baking, place the puffs on the prepared baking sheet and bake for 15-20 minutes, or until they are crispy and golden brown.
      • If frying, fry the puffs in batches in the hot oil until they are crispy and golden brown. Drain on paper towels.
    6. Serve: Serve the warm puffs with your favorite dipping sauce.
  • Decadent Chocolate Peanut Butter Truffles

    Decadent Chocolate Peanut Butter Truffles

    Decadent Chocolate Peanut Butter Truffles

    Introduction

    Indulgence in homemade sweets is a delightful experience, and chocolate peanut butter truffles are a perfect treat for those with a sweet tooth.

    These truffles are not only easy to make but also a crowd-pleaser. Combining the rich flavors of chocolate and peanut butter, these truffles are perfect for special occasions, as gifts, or simply to satisfy your dessert cravings.

    This article will walk you through the process of making these delicious truffles at home, ensuring a treat that’s as fun to make as it is to eat.

    Ingredients

    • 1 cup creamy peanut butter
    • 1/4 cup unsalted butter, softened
    • 1 teaspoon vanilla extract
    • 2 cups powdered sugar
    • 3 cups semisweet chocolate chips
    • 2 tablespoons shortening (optional, for smoother chocolate coating)

    Instructions

    Prepare the Peanut Butter Mixture:

      1. In a large mixing bowl, combine the creamy peanut butter, softened butter, and vanilla extract.
      2. Mix until the ingredients are thoroughly blended and smooth.
      3. Gradually add the powdered sugar, mixing well until the mixture becomes firm and dough-like.

    Form the Truffles:

    1. Scoop small amounts of the peanut butter mixture and roll them into balls about 1 inch in diameter.
    2. Place the peanut butter balls on a baking sheet lined with parchment paper.
    3. Refrigerate the balls for at least 30 minutes to firm up.

    Melt the Chocolate:

    1. In a microwave-safe bowl, combine the semisweet chocolate chips and shortening.
    2. Microwave in 30-second intervals, stirring after each interval until the chocolate is completely melted and smooth.
    3. Alternatively, you can melt the chocolate and shortening in a double boiler over simmering water, stirring constantly.

    Coat the Truffles:

    1. Using a fork or a dipping tool, dip each peanut butter ball into the melted chocolate, ensuring it is fully coated.
    2. Allow the excess chocolate to drip off before placing the coated truffle back on the parchment-lined baking sheet.

    Set the Truffles:

    1. Once all the truffles are coated, refrigerate them for at least an hour to allow the chocolate to set completely.

    Serve and Store:

    1. Serve the truffles chilled or at room temperature.
    2. Store any leftovers in an airtight container in the refrigerator for up to two weeks.

    Conclusion

    Making chocolate peanut butter truffles at home is a rewarding and straightforward process. These truffles combine the creamy, nutty flavor of peanut butter with the rich, smooth taste of chocolate, creating a delightful treat that’s perfect for any occasion.

    Whether you’re making them for a special event or just to enjoy with family and friends, these truffles are sure to impress. Enjoy the process of making these delicious truffles and indulge in their delightful taste.

  • Breaded Chicken Cutlets with Melted Cheese and Parsley

    Breaded Chicken Cutlets with Melted Cheese and Parsley

    Ingredients

    – 4 boneless, skinless chicken breasts
    – 100g plain flour
    – 2 large eggs
    – 2 tbsp milk
    – 150g breadcrumbs (Panko or regular)
    – 50g grated Parmesan cheese
    – 1 tsp garlic powder
    – 1 tsp paprika
    – Salt and pepper, to taste
    – 4 slices of your favourite cheese (mozzarella, cheddar, or Swiss)
    – 2 tbsp olive oil
    – 2 tbsp unsalted butter
    – Fresh parsley, finely chopped, for garnish

    #### Instructions

    1. **Prepare the Chicken:**
    – Place the chicken breasts between two sheets of cling film or parchment paper.
    – Using a meat mallet or rolling pin, pound the chicken breasts to an even thickness, about 1/2 inch (1.25 cm) thick.

    2. **Bread the Chicken:**
    – Set up a breading station with three shallow bowls:
    1. In the first bowl, place the plain flour.
    2. In the second bowl, beat the eggs with the milk.
    3. In the third bowl, mix the breadcrumbs, grated Parmesan cheese, garlic powder, paprika, salt, and pepper.
    – Dredge each chicken breast in the flour, shaking off any excess.
    – Dip the floured chicken into the egg mixture, allowing any excess to drip off.
    – Finally, press the chicken into the breadcrumb mixture, ensuring it’s evenly coated.

    3. **Cook the Chicken Cutlets:**
    – Heat the olive oil and butter in a large frying pan over medium heat.
    – Once the oil is hot and the butter is melted, add the breaded chicken cutlets to the pan.
    – Cook the chicken for 4-5 minutes on each side, or until golden brown and cooked through (internal temperature should reach 75°C or 165°F).
    – Place a slice of cheese on top of each chicken cutlet during the last minute of cooking, allowing it to melt.

    4. **Serve:**
    – Once the cheese is melted, remove the chicken cutlets from the pan and place them on a serving platter.
    – Sprinkle the chicken with freshly chopped parsley.

    These Breaded Chicken Cutlets are crispy and golden on the outside, tender on the inside, and topped with m

  • Crispy Juicy Meat and Potato Pie

    Crispy Juicy Meat and Potato Pie

    Crispy Juicy Meat and Potato Pie

    Table of Contents

    Ingredients

    For the Dough:

    200 ml water (0.85 cups)

    1 tsp salt

    320-350 g wheat flour (2.6-2.8 cups)

    For Brushing the Dough:

    80 g butter (5.6 tbsp), melted

    For the Filling:

    300 g minced meat (10.6 oz)

    200 g potatoes (7 oz), diced into small cubes

    200 g onion (7 oz), finely chopped

    Salt, to taste

    Spices to taste:

    1 tsp paprika

    1/2 tsp black pepper

    1/2 tsp ground cumin

    1/2 tsp coriander

    For Greasing:

    1 egg yolk

    1 tbsp milk

    For Sprinkling (Optional):

    1 tsp sesame seeds

    Additional:

    Love and good mood (required)

    Instructions

    1. Prepare the Dough:

    Begin by preparing the dough, which is the foundation of our crispy pie. In a large mixing bowl, combine 200 ml of water with 1 tsp of salt. Stir until the salt dissolves completely. Gradually add the wheat flour, starting with 320 g, and mix with a wooden spoon or your hands until the dough begins to come together.

    Continue kneading the dough on a lightly floured surface, adding more flour if necessary, until you achieve a smooth and elastic texture. The dough should be firm but not sticky. Once the dough is well-kneaded, cover it with a clean kitchen towel and let it rest at room temperature for about 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll out later.2. Prepare the Filling:

    While the dough is resting, you can prepare the savory filling that will make your pie juicy and flavorful. In a large bowl, combine 300 g of minced meat with the diced potatoes and finely chopped onions. Season the mixture with salt to taste, and then add your preferred spices: 1 tsp paprika, 1/2 tsp black pepper, 1/2 tsp ground cumin, and 1/2 tsp coriander.

    Mix the filling thoroughly until all the ingredients are evenly distributed. This ensures that each bite of the pie will be packed with a harmonious blend of flavors. If you prefer a bit more richness, you can add a small splash of water to the filling, especially if your minced meat is lean.

    3. Assemble the Pie:

    Preheat your oven to 180°C (356°F) so that it’s ready by the time your pie is assembled. Divide the rested dough into two unequal parts: one slightly larger for the base and one smaller for the top layer.

    On a floured surface, roll out the larger portion of dough into a circle large enough to cover the bottom and sides of a 25-27 cm diameter round baking dish. Carefully transfer the rolled dough into the baking dish, pressing it gently into the corners and up the sides.

    Next, evenly spread the meat and potato filling over the dough in the baking dish. Ensure the filling is distributed in a uniform layer to cook evenly.

    4. Top the Pie:

    Roll out the smaller portion of dough to create the top crust. Gently place this dough over the filling, ensuring it completely covers the meat and potatoes. Pinch the edges of the top and bottom dough layers together to seal the pie. You can create a decorative edge by crimping the dough with your fingers or a fork.5. Final Touches:

    Melt 80 g of butter and brush it over the top of the pie for a rich, golden finish. In a small bowl, beat 1 egg yolk with 1 tbsp of milk until smooth. Brush this mixture over the top crust to give the pie a beautiful sheen as it bakes. For an added touch of texture and flavor, sprinkle 1 tsp of sesame seeds over the top.

    6. Bake the Pie:

    Place the assembled pie in the preheated oven and bake for approximately 45 minutes. You’ll know the pie is ready when the crust is golden brown and crisp, and the filling inside is bubbling with flavor. Depending on your oven, the baking time may vary slightly, so keep an eye on the pie during the last few minutes to prevent over-browning.

    7. Serving:

    Once baked, remove the pie from the oven and let it cool for a few minutes before slicing. This rest time allows the juices inside to settle, making the pie easier to cut and serve. Serve warm, and enjoy the crispy crust and juicy filling in every bite.

    Nutrition Information

    Servings: 6-8

    Calories per serving: Approx. 320 kcal

    Total Fat: 18g

    Saturated Fat: 8g

    Cholesterol: 70mg

    Sodium: 250mg

    Carbohydrates: 30g

    Dietary Fiber: 2g

    Sugars: 2g

    Protein: 12g

    Conclusion

    Our Crispy Juicy Meat and Potato Pie is not just a meal; it’s a culinary experience that brings together the best of both worlds—a satisfying crunch with a rich, succulent filling. Whether you’re cooking for a special occasion or simply craving a comforting dish, this pie is sure to become a staple in your kitchen. The versatility of the dough allows for endless possibilities, so don’t hesitate to experiment with different fillings and spices to make this recipe truly your own. Enjoy every bite!

  • Vegetable Stuffed Flatbreads

    Vegetable Stuffed Flatbreads

    Vegetable Stuffed Flatbreads

    Table of Contents

    Ingredients

    All-Purpose Flour: 2 cups (250g)

    Warm Water: 3/4 cup (180ml)

    Instant Yeast: 1 teaspoon

    Sugar: 1 tablespoon

    Salt: 1/2 teaspoon

    Olive Oil or Melted Butter: 2 tablespoons

    Mixed Vegetables: 1/2 cup, finely diced (such as bell peppers, carrots, green onions)

    Optional Additions: Grated cheese or chopped herbs (like parsley or cilantro) for enhanced flavor

    Preparation Steps

    1. Dough PreparationBegin by combining warm water, sugar, and instant yeast in a large mixing bowl. Stir the mixture and allow it to sit for approximately 5 minutes, or until it becomes frothy.

     

    Add the all-purpose flour, salt, and olive oil (or melted butter) to the yeast mixture. Stir until a dough begins to form.

    Knead the dough on a lightly floured surface for 5-7 minutes until it becomes smooth and elastic.

    Gently incorporate the finely diced vegetables (along with the optional cheese or herbs, if desired) into the dough, ensuring an even distribution throughout.

    2. Dough Rising

    Transfer the dough to a lightly greased bowl, cover it with plastic wrap or a damp cloth, and allow it to rise in a warm environment for about 1 hour, or until it has doubled in size.

    3. Shaping the Flatbreads

    After the dough has risen, punch it down to release any trapped air. Divide the dough into equal portions (8-10 pieces, depending on your preferred size).

    Shape each portion into a ball, then use a rolling pin or your hands to flatten each ball into a disc about 1/4 inch thick.

     

    4. Cooking the Flatbreads

    Preheat a non-stick skillet or griddle over medium heat and lightly grease it with oil or butter.

    Cook each flatbread for 2-3 minutes on each side, until they are golden brown and puffed up. Adjust the heat as necessary to ensure even cooking without burning.

     

     

    5. Serving Suggestions

    Serve the vegetable-stuffed flatbreads warm. They can be enjoyed on their own, with a dipping sauce, or as an accompaniment to soups and salads.

    These versatile flatbreads can be easily customized with your preferred vegetables, herbs, or cheese, making them a delightful addition to any snack, appetizer, or meal. Should you need more recipes or have any questions, don’t hesitate to reach out!

     

     

  • I swear this recipe was sent straight from heaven

    I swear this recipe was sent straight from heaven

    Ingredients
    Mash potatoes, three cups
    Chop 1 cup of all-purpose flour and mix in the cheese. 2 tablespoons of chopped chives 1/4 cup of Parmesan cheese 1/4 cup sour cream third of a cup
    Sea salt For flavor
    Two beaten eggs
    List of Ingredients: Amount of Ingredients
    Mash potatoes, three cups
    Chop 1 cup of all-purpose flour and mix in the cheese. 2.5 tablespoons of Parmesan cheese
    Parsley, chopped 1/4 cup sour cream one-third cup of salt For flavor
    Two beaten eggs
    Instructions: 

    Bring together What you need: Combine the potato puree, crumbled cheese, flour, Parmesan, chives, sour cream, and salt in a capacious basin.
    Then, include the eggs: Combine the eggs with the potato mixture.
    Shape Puffs: Roll or pat down the ingredients into little balls.
    In the kitchen:
    Step 1: Preheat oven to 400°F, or 200°C, for baking. Fifteen to twenty minutes, or until puffs are crispy and golden brown, bake on a baking sheet lined with parchment paper.
    For frying, heat up some oil in a pan. Before they get crispy and golden brown, fry the puffs in batches. Put the drained water on paper towels.
    1. Warm it up and dip it in your favorite sauce for a delicious serving.
  • Crockpot Barbecue Ribs

    Crockpot Barbecue Ribs

    Ingredients

    2 C barbecue sauce
    2 tsp brown sugar
    3 freshly mince garlic cloves
    2 teaspoons Worcestershire sauce
    1 teaspoon cayenne pepper (optional)
    4 to 5 pounds of baby’s back ribs

    Preparation

    In a zip-top bag, pour the barbecue sauce
    Add brown sugar, garlic, Worcestershire sauce and cayenne pepper if you choose
    Close the bag with a zip and use your hands to knead the bag and mix the sauce ingredients together well.
    Opening bag & stick ribs inside
    Close the bag and shake the bag to completely cover the ribs
    Spray the inner part of the crock pot
    Open the bag and put the ribs in the crock pot
    Pour half of the sauce from the bag into the crock pot, making sure to cover the ribs with the sauce.
    Cook over high heat for 4 to 5 hours to drop bone meat, on low heat for 9 hours to drop bone.
    If you prefer super lean meat, but stay on the bone, cook over low heat for 7 hours until the boneless meat falls off.
    Have some sauce available on the table, then everyone can choose whether they want more or not.

  • No Eggs, Easy Chocolate Cake

    No Eggs, Easy Chocolate Cake

    Ingredients

    1/2 cup (118 ml) milk

    3/4 cup (150g/5.3oz) of sugar

    1 teaspoon instant coffee

    1 tablespoon vinegar

    1/2 cup (118 ml) oil

    2 cups flour (240g / 16oz)

    1/3 cup (35g/1.2oz) cocoa

    1 teaspoon baking powder

    Half a teaspoon of baking soda

    vanilla

    1 cup (237 ml) water

    second floor:

    1/2 cup (100g/3.5oz) of sugar

    1/2 cup (62g/2.2oz) flour

    3 tablespoons of cocoa

    1 cup (237 ml) water

    1 1/2 cups (372 ml) of milk

    1 tablespoon (14.2 g / 0.5 oz) butter

    1 teaspoon vanilla

    Preparation

    This soft chocolate cake without eggs is a must-try. Finish the cake with a delicious chocolate ganache and enjoy every bite.

    In a large mixing bowl, add 1/2 cup of milk, 3/4 cup of sugar, 1 teaspoon of instant coffee, and 1 teaspoon of vinegar. Whisk the ingredients until well combined, then add half a cup of oil and whisk until combined.

    Sift in 2 cups of flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/3 cup of cocoa powder. After sifting the dry ingredients, add 1 cup of water and start mixing until you get a smooth mixture, add 1 teaspoon of vanilla extract and mix until smooth and without lumps.

    Grease a round baking tray with oil, cover it with parchment paper, pour the cake mixture and bake in a preheated oven at 170°C for 30 minutes or until a toothpick inserted in the middle comes out clean. Once baked, let it cool inside the baking tray. In a medium saucepan, add 1/2 cup of sugar, 3 tablespoons of cocoa powder, 1/2 cup of flour, 1 cup of water and 1 1/2 cups of milk and mix well until smooth.

    We put it on a medium heat and stir constantly until it boils and thickens. Add 1 tablespoon of the butter and the vanilla extract and mix well for about 2 minutes. Remove from heat and pour over the cooled cake (still on the baking tray). Spread it evenly, then cover the top with plastic wrap to keep it from drying out while it cools.

    Put it in the refrigerator for at least 30 minutes. Once it cools down, take it out of the fridge and decorate it with grated chocolate. Remove from skillet and serve. Slice and enjoy.

  • Frozen Fruit Salad

    Frozen Fruit Salad

    This vintage recipe comes straight from my great-grandma’s recipe box. It is a fun twist on marshmallow fruit salad, but even more fun because it is frozen!

    It is perfect for holidays or as a refreshing summer side dish. Frozen fruit salad could even be a light dessert.

    This recipe is still a staple at my family holidays.  My Aunt Jenny usually makes it now and it is present at every Easter, Thanksgiving and Christmas.

    Ingredients

    •             8 ounces cream cheese, softened
    •             2 cups whipped topping, plus more for serving
    •             1 pint Strawberries, diced
    •             2 large bananas, chopped and diced
    •             20 ounces crushed pineapple, drained

    Instructions Ho To Make Frozen Fruit Salad

    FIRST STEP:

    In a mixing bowl combine the cream cheese and the strawberries

    Fold in the crushed pineapple and the chopped or diced bananas and the whipped topping into the cream cheese mixture

    SECOND STEP:

    Spread evenly in a 9×13 baking pan

    THIRD STEP:

    Place into the freezer  until the dessert hardens

    When ready to serve, allow to sit on the counter for 10 minutes. Dip a knife into hot water and slice the frozen dessert

    Enjoy!

  • Grandma’s Vanilla Pudding Cake

    Grandma’s Vanilla Pudding Cake

    Grandma’s Vanilla Pudding Cake

    Table of Contents

    Grandma’s Vanilla Pudding Cake is a delightful and simple dessert that promises a fluffy and moist texture. This recipe uses vanilla pudding powder instead of flour, resulting in a unique and delicious cake that’s perfect for any occasion. Follow these steps to recreate this timeless family favorite.

     

    Ingredients

    1 cup (200 ml) oil

    1 cup sugar

    4 whole eggs

    4 packets vanilla pudding powder (chocolate or vanilla)

    3 packets vanilla sugar

    1 teaspoon baking powder

    Nutrition Information

    Servings: 8

    Calories: 350 per serving

    Preparation Time

    Preparation time: 15 minutes

    Cooking time: 50 minutes

    Total time: 1 hour 5 minutes

    Instructions

    Preparing the Batter

    Beat Eggs and Sugar: In a large mixing bowl, beat the 4 whole eggs with 1 cup of sugar until the mixture becomes frothy and light. This step is crucial for achieving a fluffy cake texture.

    Incorporate Oil: Gradually add 1 cup of oil to the egg mixture, a spoonful at a time, while continuing to mix. This helps to ensure that the oil is well incorporated and the batter remains smooth.

    Add Remaining Ingredients: Add the 4 packets of vanilla pudding powder, 3 packets of vanilla sugar, and 1 teaspoon of baking powder to the mixture. Continue mixing with the mixer until all ingredients are well combined and the batter is smooth.

    Baking the Cake

    Prepare the Loaf Tin: Preheat your oven to 180°C (350°F) with top and bottom heat. Grease a loaf tin with butter or oil and lightly dust with flour to prevent sticking.

    Pour the Batter: Pour the prepared batter into the loaf tin, spreading it out evenly with a spatula.

    Bake: Place the loaf tin in the preheated oven and bake for about 50 minutes. Check for doneness by inserting a toothpick or skewer into the center of the cake; it should come out clean when the cake is fully baked.Finishing the Cake

    Cool: Once baked, remove the cake from the oven and allow it to cool in the tin for about 10 minutes. Then, transfer the cake to a wire rack to cool completely.

    Serving

    Slice and Serve: Once cooled, slice the Vanilla Pudding Cake and serve. Enjoy the moist and fluffy texture with a hint of vanilla sweetness.

    Tips for Success

    Foamy Eggs: Beating the eggs with the sugar until they form a foam is a crucial step. It gives the cake its light and fluffy texture.

    Oil Instead of Butter: Using oil instead of butter makes the cake particularly moist and helps it stay fresh for longer.

    Baking Powder: Even if the recipe calls for just a teaspoon of baking powder, it is crucial for the cake to rise properly and achieve the desired fluffiness.

    This Vanilla Pudding Cake is a testament to the simplicity and deliciousness of grandma’s recipes. Perfect for family gatherings or as a delightful treat, this cake is sure to bring smiles to everyone who tries it. Enjoy!