Author: Admin

Ingredients:

100 ml warm milk
100 ml warm water
1 teaspoon dry yeast
1 teaspoon sugar
2 tablespoons sunflower seed oil
350 g flour
1 teaspoon salt
1 tablespoon butter (for brushing)
1 egg
A pinch of salt (for egg wash)
Oregano (for sprinkling)
Grated cheese (amount to preference)

Instructions:

Activate the Yeast:
In a small bowl, combine 100 ml of warm milk, 100 ml of warm water, 1 teaspoon of dry yeast, and 1 teaspoon of sugar. Stir well and let it sit for about 10 minutes until frothy.

Prepare the Dough:
In a large mixing bowl, combine 350 g of flour and 1 teaspoon of salt.
Add the yeast mixture and 2 tablespoons of sunflower seed oil to the flour.
Mix until a dough forms, then knead the dough on a floured surface for about 10 minutes until smooth and elastic.

First Rise:
Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm place for 40-45 minutes or until doubled in size.

Shape the Rolls:
Punch down the dough to release the air. Divide the dough into equal pieces and shape them into rolls.
Place the rolls on a baking tray lined with parchment paper.

Second Rise:
Cover the rolls with a towel and let them rise for another 15 minutes.

Prepare the Egg Wash:
In a small bowl, beat 1 egg with a pinch of salt. Brush the tops of the rolls with the egg wash.

Add Toppings:
Sprinkle oregano over the rolls.
Generously top with grated cheese.

Bake the Rolls:
Preheat your oven to 180°C (350°F).
Bake the rolls for 20 minutes or until golden brown and the cheese is melted and bubbly.

Finish and Serve:
Remove the rolls from the oven and immediately brush with 1 tablespoon of melted butter for an extra soft and flavorful crust.
Allow to cool slightly before serving.

Serving Suggestions:
Serve warm with a side of marinara sauce for dipping.
Pair with soups, salads, or pasta dishes.
Enjoy as a snack with a hot cup of tea or coffee.

Cooking Tips:
Ensure the milk and water are warm, not hot, to activate the yeast properly without killing it.
For extra flavor, mix some garlic powder into the egg wash before brushing it on the rolls. Experiment with different types of cheese for varied flavors.

Nutritional Benefits:
These rolls provide a good source of carbohydrates for energy.
Using whole grain flour can add fiber, making them more nutritious.
Cheese adds protein and calcium, beneficial for muscle and bone health.

Dietary Information:
For a dairy-free version, use a plant-based milk and cheese alternative.
To make it vegan, substitute the egg wash with a mixture of plant-based milk and a bit of oil, and use dairy-free butter and cheese.

Storage:
Store any leftovers in an airtight container at room temperature for up to 2 days.
For longer storage, keep in the refrigerator for up to 5 days. Reheat in the oven or microwave before serving.
These rolls can also be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.

Why You’ll Love This Recipe:
Easy to Make: Simple steps and common ingredients make this recipe approachable for any home baker.
Delicious: The combination of fluffy bread, melted cheese, and aromatic oregano is irresistible.
Versatile: Perfect for any meal of the day, as a side dish, or a standalone snack.
Comforting: Warm, cheesy bread rolls are the ultimate comfort food.

Conclusion:
These Soft Cheese Bread Rolls are a delightful and versatile addition to any meal. With their warm, cheesy interior and soft, flavorful crust, they’re sure to be a hit with family and friends. Enjoy the simple pleasure of homemade bread with this easy and delicious recipe!

Ingredients:

100 ml warm milk
100 ml warm water
1 teaspoon dry yeast
1 teaspoon sugar
2 tablespoons sunflower seed oil
350 g flour
1 teaspoon salt
1 tablespoon butter (for brushing)
1 egg
A pinch of salt (for egg wash)
Oregano (for sprinkling)
Grated cheese (amount to preference)

Instructions:

Activate the Yeast:
In a small bowl, combine 100 ml of warm milk, 100 ml of warm water, 1 teaspoon of dry yeast, and 1 teaspoon of sugar. Stir well and let it sit for about 10 minutes until frothy.

Prepare the Dough:
In a large mixing bowl, combine 350 g of flour and 1 teaspoon of salt.
Add the yeast mixture and 2 tablespoons of sunflower seed oil to the flour.
Mix until a dough forms, then knead the dough on a floured surface for about 10 minutes until smooth and elastic.

First Rise:
Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm place for 40-45 minutes or until doubled in size.

Shape the Rolls:
Punch down the dough to release the air. Divide the dough into equal pieces and shape them into rolls.
Place the rolls on a baking tray lined with parchment paper.

Second Rise:
Cover the rolls with a towel and let them rise for another 15 minutes.

Prepare the Egg Wash:
In a small bowl, beat 1 egg with a pinch of salt. Brush the tops of the rolls with the egg wash.

Add Toppings:
Sprinkle oregano over the rolls.
Generously top with grated cheese.

Bake the Rolls:
Preheat your oven to 180°C (350°F).
Bake the rolls for 20 minutes or until golden brown and the cheese is melted and bubbly.

Finish and Serve:
Remove the rolls from the oven and immediately brush with 1 tablespoon of melted butter for an extra soft and flavorful crust.
Allow to cool slightly before serving.

Serving Suggestions:
Serve warm with a side of marinara sauce for dipping.
Pair with soups, salads, or pasta dishes.
Enjoy as a snack with a hot cup of tea or coffee.

Cooking Tips:
Ensure the milk and water are warm, not hot, to activate the yeast properly without killing it.
For extra flavor, mix some garlic powder into the egg wash before brushing it on the rolls. Experiment with different types of cheese for varied flavors.

Nutritional Benefits:
These rolls provide a good source of carbohydrates for energy.
Using whole grain flour can add fiber, making them more nutritious.
Cheese adds protein and calcium, beneficial for muscle and bone health.

Dietary Information:
For a dairy-free version, use a plant-based milk and cheese alternative.
To make it vegan, substitute the egg wash with a mixture of plant-based milk and a bit of oil, and use dairy-free butter and cheese.

Storage:
Store any leftovers in an airtight container at room temperature for up to 2 days.
For longer storage, keep in the refrigerator for up to 5 days. Reheat in the oven or microwave before serving.
These rolls can also be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.

Why You’ll Love This Recipe:
Easy to Make: Simple steps and common ingredients make this recipe approachable for any home baker.
Delicious: The combination of fluffy bread, melted cheese, and aromatic oregano is irresistible.
Versatile: Perfect for any meal of the day, as a side dish, or a standalone snack.
Comforting: Warm, cheesy bread rolls are the ultimate comfort food.

Conclusion:
These Soft Cheese Bread Rolls are a delightful and versatile addition to any meal. With their warm, cheesy interior and soft, flavorful crust, they’re sure to be a hit with family and friends. Enjoy the simple pleasure of homemade bread with this easy and delicious recipe!

Ingredients:

For the Custard:
300 ml (10 fl oz) Whipping Cream
2 Large Eggs
70 g (2.5 oz) Sugar
45 g (1.6 oz) Starch (cornstarch or potato starch)
500 ml (17 fl oz) Milk
50 g (1.8 oz) Soft Butter
5 ml (0.2 fl oz) Vanilla Essence
For the Coffee Layer:
200 ml (6.8 fl oz) Warm Milk
10 g (0.4 oz) Instant Coffee
For the Assembly:
500 g (18 oz) Cocoa Biscuits (Ladyfingers)
90 g (3.2 oz) Milka Milk Chocolate (chopped)
Plastic Wrap (for lining the pan)

Instructions:

Make the Custard: In a saucepan, whisk together the eggs, sugar, and starch. Gradually whisk in the cold milk. Heat the mixture over medium heat, whisking constantly, until it thickens and begins to bubble. Remove from heat and stir in the butter and vanilla essence. Let the custard cool slightly.

Prepare the Coffee Layer: While the custard cools, dissolve the instant coffee in the warm milk. Stir well to ensure the coffee is fully incorporated.

Assemble the Cake: Line a springform pan or baking dish with plastic wrap. This will help with easy removal later.

Dip and Layer: One at a time, dip the cocoa biscuits (ladyfingers) briefly into the coffee mixture. Don’t over soak them, or they will become mushy. Arrange the dipped biscuits in a single layer on the bottom of the prepared pan.

Custard and Chocolate Layers: Pour half of the cooled custard over the biscuit layer. Top with another layer of dipped biscuits. Pour the remaining custard on top. Spread the chopped Milka chocolate evenly over the final custard layer.

Refrigerate and Set: Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cake to set completely.

Serve: Before serving, whip the whipping cream until stiff peaks form. Spread the whipped cream over the top of the cake for a beautiful finishing touch. Decorate with additional chopped chocolate or cocoa biscuits, if desired.

Serving Suggestions:
Serve this cake chilled for the best texture and flavor experience.
Pair it with a cup of coffee or tea for an afternoon delight.
For an extra decadent touch, drizzle some chocolate sauce or caramel sauce over the top before serving.
This cake is perfect for potlucks, summer gatherings, or a special occasion dessert.

Cooking Tips:
Make sure the coffee mixture is not too hot when dipping the biscuits. You want them to soften slightly but not become soggy.
If your custard seems too thick, you can whisk in a little bit of extra milk to thin it out.
Don’t skip the chilling time! This allows the cake to set properly and ensures a delicious sliceable texture.

Nutritional Benefits:
While this cake is a delightful treat, it’s important to be mindful of portion sizes due to the sugar content. However, it does offer some benefits:

Milk and eggs provide protein and essential nutrients.
Whipping cream adds a touch of healthy fats.

Dietary Information:

This recipe can be adapted to fit various dietary needs:

Gluten-free: Look for gluten-free ladyfingers.
Dairy-free: Use dairy-free alternatives for milk, butter, and whipping cream. Choose dairy-free chocolate for the topping as well.
Storage:

Leftover cake can be stored in the refrigerator, covered in plastic wrap, for up to 3 days.

Why You’ll Love This Recipe:

Easy and requires no baking, perfect for busy schedules
Rich and delicious combination of coffee and chocolate
This No-Bake Coffee and Chocolate Ladyfinger Cake is the perfect dessert for satisfying your cravings. Easy to prepare and requiring no baking time, this impressive cake features layers of coffee-dipped cocoa biscuits, a creamy custard filling, and a decadent chocolate topping. It’s perfect for potlucks, summer gatherings, or a delightful treat at home.

Ingredients:

• For the Strawberry Filling (Kurd):
• 330g frozen (or fresh) strawberries
• 110g sugar
• 1 tablespoon lemon juice
• 30 ml water
• 30g cornstarch

For the Biscuit:

1. 4 eggs
2. A pinch of salt
3. 120g sugar
4. 120g flour
5. 4g baking powder
6. 30 ml vegetable oil
7. 40 ml lemon juice
8. 1 teaspoon lemon peel
9. Baking tray 40/29 cm, lined with baking paper
10. Baking in a preheated oven at 160°C for 25 minutes
11. The diameter of the ring is 7 cm

For the Cream:

• 180 g butter (at room temperature)
• 150 g sweet condensed milk

For the Soaking:

• 50 ml milk
• 1 teaspoon sweet condensed milk

For Decoration:

• Rosemary sprigs and candied fruits

Instructions:

Strawberry Filling (Kurd):

1. In a saucepan, combine 330g of strawberries, 110g of sugar, 1 tablespoon of lemon juice, and 30 ml of water.
2. Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens.
3. Mix 30g of cornstarch with a small amount of water to create a paste, then add it to the strawberry mixture.
4. Continue cooking and stirring until the mixture thickens further.
5. Remove from heat and let it cool.

Biscuit:

1. In a mixing bowl, beat 4 eggs with a pinch of salt until foamy.
2. Gradually add 120g of sugar while continuing to beat until the mixture becomes thick and pale.
3. Sift in 120g of flour and 4g of baking powder, then gently fold them into the egg mixture.
4. Add 30 ml of vegetable oil, 40 ml of lemon juice, and 1 teaspoon of lemon peel. Mix gently.
5. Pour the batter into a baking tray lined with baking paper and bake in a preheated oven at 160°C for 25 minutes.
6. After baking, cut the biscuit into 7 cm diameter circles using a ring mold.

Cream:

1. In a mixing bowl, beat 180g of butter at room temperature until creamy.
2. Gradually add 150g of sweet condensed milk and continue beating until well combined.

Soaking:

1. Mix 50 ml of milk with 1 teaspoon of sweet condensed milk.

Assembly:

1. Place a biscuit circle in the center of each serving plate.
2. Spread a layer of strawberry filling (Kurd) on top of the biscuit.
3. Place another biscuit circle on top and soak it with the milk mixture.
4. Spread a layer of cream on top of the soaked biscuit.
5. Repeat the layers as desired, finishing with a layer of cream.

Decoration:

1. Decorate with rosemary sprigs and candied fruits.
2. Enjoy your quick and delightful Strawberry Dessert!

In today’s fast-paced world, where time is of the essence and health is a top priority, quick and healthy treats are a lifesaver. Imagine a delicious snack that requires no added sugar and absolutely no baking! This recipe brings together natural ingredients to create a delightful treat that will satisfy your sweet cravings guilt-free. Let’s dive into the details of this super quick and mouth-watering recipe.

Ingredients

• 150 gr. dates, soaked in cold water for 15 minutes
• 60 gr. sweetener-based cookies, ground into crumbs
• 3 tablespoons cocoa powder
• 1 pinch of salt
• 100 ml. milk
• 30 ml. vegetable oil
• 60g hazelnuts, chopped
• 60g dark chocolate without sugar
• 110g white chocolate without sugar

Start by draining the soaked dates and removing their seeds. Then, chop them into small pieces and mix them with the ground cookies, cocoa powder, salt, milk, and vegetable oil. Blend the mixture until smooth and refrigerate for 30 minutes.

Mixing and Forming

Once chilled, lubricate your hands with oil and roll the mixture into small balls. Insert a hazelnut into the center of each ball and reshape if needed. Place the candies back in the refrigerator for another 40 minutes to firm up.

Chocolate Coating

While the candies chill, melt the dark and white chocolate in separate bowls over a water bath. Stir in a tablespoon of vegetable oil into each melted chocolate for a smoother consistency. Add chopped hazelnuts to the chocolate.
Dip each chilled candy into the melted chocolate, coating them evenly. Return the candies to the refrigerator for a final 30 minutes.

Refrigeration and Serving

Once the chocolate has set, your no-sugar, no-oven Christmas candies are ready to be enjoyed! Serve them chilled for the best taste and texture, and store any leftovers in an airtight container in the refrigerator for up to a week.

Health Benefits

Unlike traditional Christmas sweets loaded with refined sugar and butter, these candies offer a healthier alternative. By using natural sweeteners like dates and skipping the oven, you’re reducing your intake of empty calories and unhealthy fats. Plus, dates are packed with essential nutrients like fiber, potassium, and antioxidants, making these treats a guilt-free indulgence.

Variations

Feel free to customize this recipe to suit your taste preferences. You can add shredded coconut or chopped nuts to the mixture for extra texture, or drizzle the finished candies with melted chocolate for a decorative touch. Get creative and experiment with different flavors to make these candies truly your own.

Tips for Success

For the best results, be sure to use fresh, high-quality ingredients and follow the instructions closely. If the mixture is too sticky to roll into balls, chill it in the refrigerator for an additional 15 minutes. And when dipping the candies in chocolate, work quickly to prevent the chocolate from hardening before you can roll them in the chopped hazelnuts.

Conclusion

With this simple recipe, you can enjoy delicious Christmas candies without any added sugar or the need for an oven. Whether you’re making them for yourself or giving them as gifts, these treats are sure to impress. So why not try your hand at making them this holiday season?

Ingredients:
Dough:

3 cups all-purpose flour
1 teaspoon salt
1 tablespoon olive oil
1 cup warm water
Filling:

2 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, minced
4 cups fresh spinach, chopped
1 cup feta cheese, crumbled
1 teaspoon ground cumin
Salt and black pepper to taste

Directions:

Prepare the Dough:
In a large bowl, mix the flour and salt.
Make a well in the center and add the olive oil and warm water.
Mix until a dough forms, then knead for about 10 minutes until smooth.
Cover with a damp cloth and let rest for 30 minutes.

Prepare the Filling:
Heat the olive oil in a large pan over medium heat.
Add the chopped onion and sauté until translucent.
Add the garlic and cook for another minute.
Add the chopped spinach to the pan and cook until wilted.
Season with ground cumin, salt, and black pepper.
Remove from heat and stir in the crumbled feta cheese.
Allow the filling to cool slightly.

Assemble the Gozleme:
Divide the dough into 6 equal portions.
On a floured surface, roll out each portion into a thin circle or rectangle.
Place a portion of the spinach and feta filling on one half of the dough, then fold the other half over to enclose the filling.
Press the edges to seal.

Cook the Gozleme:
Heat a large skillet or griddle over medium heat.
Cook each gozleme for 2-3 minutes on each side, or until golden brown and crisp.

Serve:
Serve warm, optionally with a squeeze of lemon juice.

Serving Suggestions:
Enjoy as a main dish with a side of salad.
Serve as an appetizer or snack with a dipping sauce.

Cooking Tips:
Make sure the dough is thin enough to cook evenly but thick enough to hold the filling.
You can also bake the gozleme in the oven at 375°F (190°C) for 15-20 minutes until golden brown.

Nutritional Benefits:
Spinach: Rich in vitamins A, C, and K, and iron.
Feta Cheese: Provides calcium and protein.
Homemade Dough: Lower in preservatives compared to store-bought options.

Dietary Information:
Vegetarian: This recipe is suitable for vegetarians.
Gluten-Free Option: Use gluten-free flour for the dough.

This Sweet Onion Casserole recipe is a wonderful combination of sweet onions, Swiss cheese, and rice. It makes a tasty side dish for any meal, from grilled meats to roasted poultry. A favorite in our home, you’ll get rave reviews every time you serve it.

Ingredients

¾ cup uncooked basmati rice
5 cups water
¼ cup butter
3 pounds sweet onions, coarsely chopped
1 cup half-and-half cream
1 ½ teaspoons salt
2 cups shredded Swiss cheese, divided

How To Make Sweet Onion Casserole

Everyone like fries, but we don’t eat them on a regular basis because fried food isn’t very healthy for us. You can dine guilt-free with this recipe for GARLIC PARMESAN FRIES.

There is nothing more gratifying to me than the aroma of frying garlic. It quickly whets my hunger. That’s exactly what these baked garlic and Parmesan fries did.

The garlic smells divine, and the use of baked Parmesan cheese, which gives the fries a crunch when you bite into them, is incredible.

A dusting of chopped parsley completes the gourmet look. You’ll never want fried potatoes again!

Ingredients:

• 2 Large Russet Potatoes
• 2 tbsp. Olive Oil
• 2 tsp. Minced Garlic
• ¼ tsp. Garlic Powder
• 3 tbsp. Parmesan Cheese Grated
• Salt And Pepper To Taste

How To Make Baked Garlic Parmesan Fries:

1. Heat the oven to 450 degrees.
2. Cut the potatoes into french fry shaped strips.
3. Place the potato strips on an aluminum foil lined baking sheet.
4. Toss with the olive oil and minced garlic as well as salt and pepper to taste.
5. Bake for 30-40 minutes until browned and crispy.
6. Sprinkle with garlic powder and Parmesan cheese before serving.
7. Enjoy!

RECIPE TIPS:

1. Don’t leave your cut potatoes unattended for too long, toss them in the oil as soon as you cut them or they will begin to oxidize and turn brown
2. I love to use Parmesan cheese that is not in powder form. I love how coarsely grated Parmesan cheese melts and forms a crunchy coat.
3. Chop your parsley as small as possible so it sticks well to the fries

Peanut Butter Rice Krispies Treats, a dairy-free quick and easy to make no bake dessert! Everyone will love this not too sweet crispy treat!

Ingredients

• 1 cup Crunchy Peanut Butter
• 6 tbsp Honey
• 1/8 tsp Salt
• 3 cups Rice Krispies Cereal
• 1 1/2 cups Vegan Chocolate Chips

How To Make Peanut Butter Rice Krispies Treats

1. Line muffin pan with liners and lightly spray with non-stick spray.
2. Melt peanut butter, honey, and salt together on low heat until melted and well combined. Remove from heat.
3. Stir in Rice Krispies. Mix well.
4. Evenly distribute mixture into liners. Press down firmly.
5. Melt chocolate chips over low heat. Stir constantly until melted. Remove from heat.
6. Spoon melted chocolate over each treat, distributing smoothly and evenly.

Frozen fruit salad is a blast from the past.  This vintage recipe is a cool and delicious way to eat your fruit. It is at home at all of our holiday meals, but would also be a fun summer side dish!

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!