Step into a world where simplicity meets sophistication with “Simple Baked Potato Magic: Easy Recipes for Time-Crunched Foodies.” Within these pages lies the key to unlocking the full potential of the humble potato, transforming it into a culinary masterpiece fit for any occasion.
Prepare to embark on a gastronomic adventure as we unveil the secrets to creating the perfect Air Fryer Baked Potatoes. With just a handful of ingredients and a dash of creativity, you’ll learn how to harness the power of your air fryer to achieve crispy perfection with every bite.
Join us as we explore the art of potato preparation, from washing and drying to expertly seasoning with Edoic olive oil and a sprinkle of salt. Each step is carefully crafted to ensure maximum flavor and optimal texture, resulting in potatoes that are crispy on the outside and fluffy on the inside.
So, gather your ingredients, fire up your air fryer, and prepare to experience the magic of Easy Baked Potato Magic. With its simple yet sensational recipe, this dish is destined to become a staple in your culinary repertoire, delighting family and friends alike with its undeniable charm and flavor.
Ingredients:
4 large russet potatoes.
Olive oil.
Salt.
Optional toppings: butter, sour cream, shredded cheese, chives, bacon pieces, or any preferred toppings.
Instructions:
Step 1
Wash and dry russet potatoes, then puncture them with a fork.
Step 2
Coat potatoes with olive oil and salt for crispiness.
Step 3
Preheat air fryer to 400°F (200°C) for 5 minutes.
Step 4
Arrange potatoes in a single layer in the air fryer basket.
Step 5
Cook for 35-40 minutes, flipping halfway, until soft inside and browned outside.
Step 6
Let potatoes cool, then cut lengthwise and fluff with a fork.
Step 7
Top with butter, sour cream, cheese, chives, bacon, or preferred toppings.
Step 8
Serve hot and enjoy the crispy exterior and fluffy interior!
Conclusion:
With the convenience of an air fryer, enjoying perfectly cooked baked potatoes has never been easier. Whether as a standalone dish or a complement to your favorite meals, these Air Fryer Baked Potatoes are sure to become a household favorite. So fire up your air fryer and treat yourself to the irresistible crunchiness of these delicious potatoes.
150 grams grated cheddar cheese (or your favorite cheese)
Bunch of parsley, chopped
Small bunch of dill, chopped
For Cooking:
60 grams butter, melted
Instructions:
Create the Dough:
In a large mixing bowl, combine the flour and salt.
Gradually add the warm milk while stirring with a spoon or spatula.
Once all the milk is incorporated, use your hands to knead the dough on a lightly floured surface for a few minutes until it becomes smooth and elastic.
Prepare the Filling:
In a separate bowl, combine the grated cheddar cheese, chopped parsley, and chopped dill. This mixture will add bursts of flavor and color to your bread.
Assemble and Fill:
Divide the dough into two equal portions.
On a lightly floured surface, roll out one portion of dough into a thin circle.
Brush the rolled-out dough with half of the melted butter.
Evenly spread the cheese and herb mixture over the buttered dough, leaving a small border around the edge.
Double the Doughy Goodness:
Roll out the second portion of dough to a similar size as the first.
Carefully place this dough round on top of the filling, pressing down gently to seal the edges and enclose the cheesy goodness inside.
Pan-Frying Perfection:
Heat a large frying pan over medium heat.
Add a bit of the remaining melted butter to coat the bottom of the pan.
Once hot, carefully transfer the assembled cheese bread to the pan.
Golden Goodness:
Cook the bread for 5-7 minutes per side, or until golden brown and cooked through.
The cheese should be melted and bubbly.
Slice and Savor:
Carefully transfer the cooked bread to a cutting board and slice it into wedges.
Serve immediately and enjoy your delicious homemade Cheese Bread!
Serving Suggestions:
This bread pairs perfectly with soups, salads, or as an appetizer.
Serve with a dipping sauce such as marinara or garlic butter for an extra treat.
Cooking Tips:
Ensure the dough is rolled out thinly for a crispier crust.
Adjust the herbs to your taste or try adding other favorite herbs.
Nutritional Benefits:
Cheddar Cheese: Provides protein and calcium.
Parsley and Dill: Rich in vitamins A and C, and antioxidants.
Dietary Information:
This recipe is vegetarian.
To make it gluten-free, use a gluten-free flour blend.
Storage Tips:
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Melt 60 g of butter in the microwave for 1 minute or on the stove. Allow it to cool to room temperature.
Separate the Eggs:
Separate the 4 eggs, placing the yolks in one bowl and the whites in another.
Prepare the Egg Yolks:
In the bowl with the egg yolks, add 150 g of sugar and 1 teaspoon of vanilla extract. Blend the mixture for 3-4 minutes until it becomes pale and creamy.
Whip the Egg Whites:
In a separate bowl, whip the egg whites until stiff peaks form. Set aside.
Preheat the Oven:
Preheat your oven to 160°C (320°F), using heat from both the top and bottom.
Combine the Ingredients:
Add 250 g of mascarpone to the egg yolk mixture and blend until smooth. Gradually add the melted butter and mix well.
Sift 120 g of flour into the mixture, stirring gently until just combined.
Slowly pour in 400 ml of milk, mixing continuously to create a smooth batter.
Incorporate the Egg Whites:
Gently fold the whipped egg whites into the batter, mixing from bottom to top until well incorporated. The batter will be thin.
Prepare the Cake Pan:
Wet a sheet of baking paper and line a 20 cm cake pan with it. The wet paper will mold easily to the shape of the pan.
Bake the Cake:
Pour the batter into the prepared cake pan. Bake in the preheated oven for 50 minutes, or until the top is golden and the cake has set.
Cool and Garnish:
Once baked, allow the cake to cool completely in the pan. Dust with icing sugar before serving.
Serve:
Slice the cake to reveal the three magical layers: a pudding base, a creamy middle, and a light cake on top. Enjoy this delightful dessert!
Serving Suggestions
Serve the cake chilled or at room temperature with a dollop of whipped cream or fresh berries.
Pair with a cup of coffee or tea for a delightful dessert experience.
Cooking Tips
Ensure the butter has cooled before adding it to the batter to prevent curdling.
Gently fold the egg whites into the batter to keep the mixture airy, which is essential for the cake’s three layers.
Use a springform pan for easy removal and a clean presentation.
Nutritional Benefits
This cake is a rich source of calcium from the milk and mascarpone.
The eggs provide a good amount of protein.
Enjoy in moderation as part of a balanced diet.
Dietary Information
This recipe contains dairy and gluten.
For a gluten-free version, substitute the flour with a gluten-free baking mix.
Nutritional Facts (per slice, based on 8 slices)
Calories: Approximately 270 kcal
Protein: 6 grams
Carbohydrates: 26 grams
Fat: 16 grams
Fiber: 0 grams
Storage
Store the cake in the refrigerator for up to 3 days.
The cake can be served chilled or brought to room temperature before serving.
16 chicken drumsticks (or a combination of drumsticks and thighs)
1 1/2 cups buttermilk
1 1/2 tablespoons Tabasco sauce
2 teaspoons salt
2 tablespoons black pepper (divided)
2 cups all-purpose flour
1 teaspoon cayenne pepper
Vegetable oil (for frying, about 3 cups)
Directions
01 Heat the warming drawer or oven to 200 F.
02 Pat the chicken with paper towels to dry.
03 In a large bowl, combine the buttermilk, Tabasco sauce, salt, and 1 tablespoon of black pepper. Add the chicken legs to the mixture and toss to coat. Cover and refrigerate with the marinade for at least 1 hour (or up to 24 hours).
04 Remove the chicken from the buttermilk and let any excess buttermilk drip off.
05 Combine the flour, additional 1 tablespoon black pepper, and the cayenne. Shake the chicken legs in the seasoned flour and place on a rack while waiting for the oil to heat.
06 In a large, heavy saucepan or deep skillet or sauté pan, heat at least 3 cups of oil to about 365 F. Fry the chicken legs in batches for about 10 minutes, turning once. To check for doneness, use an instant-read food thermometer inserted in the thickest part of the largest drumstick, not touching bone. The minimum safe temperature for poultry is 165 F.
07 Remove the chicken to paper towels to drain.
08 Place the drained chicken on a baking sheet, cover loosely with foil, and move to the warming drawer or oven to keep warm while frying subsequent batches.
09 Serve and enjoy!
Tip
In deep-frying, the food is completely immersed in the oil, while in pan-frying the food is placed in enough oil to cover the bottom and sides, making it necessary to turn the pieces over to fry both sides. Three cups of oil will give you a depth of 1/2-inch in a deep 10-inch skillet and is sufficient to pan-fry.
These delicious Parmesan Garlic Potato Wedges are great as a side dish or snack. They are coated with a tasty mixture of breadcrumbs, cheese, and spices, and then baked until golden brown. Let’s explore this simple and tasty recipe!
Time to get ready.
Time needed to prepare: 15 minutes
Time to cook: 20-25 minutes
Total duration: 35 to 40 minutes.
List of items needed to make a dish.
3 big yellow potatoes
60 grams of Panko breadcrumbs
1 teaspoon of salt ½ teaspoon of black pepper
1 small spoon of paprika
Half a teaspoon of garlic powder
30 to 40 grams of shredded Parmesan cheese 50 grams of olive oil
3 pieces of minced garlic
Directions
Heat the oven before using it.
Heat your oven to 220°C (425°F) before using it. Cover a baking sheet with parchment paper to make cleaning up easier.
Get the potatoes ready.
Clean and dry the potatoes. Cut them into triangular pieces, trying to make them similar in size. This will make sure the food cooks evenly.
Get the coating ready.
In a big bowl, mix together the Panko breadcrumbs, salt, pepper, paprika, and garlic powder.
Pour the olive oil on the potato pieces and mix them carefully to cover them.
Mix the Parmesan cheese and chopped garlic with the breadcrumbs. Mix the potato wedges well to ensure they are all covered with the tasty seasoning.
Organize and Cook in the Oven
Place the potato slices on the baking sheet in a single layer, making sure to leave some space between them so they can get crispy.
Cook the potato slices in the oven for 20-25 minutes until they are golden brown and crispy. You can turn the pieces over in the middle of baking to make sure they brown evenly.
To help or assist.
Once the potato wedges are golden brown and soft, take them out of the oven and let them cool a bit before serving.
Ideas for how to serve.
Enjoy these crunchy potato slices with your preferred sauce like ketchup, ranch, or aioli.
Serve them with grilled chicken or a big salad for a full meal.
Cooking Advice To cook evenly, cut the potato wedges into pieces of the same size.
Turning the potato slices over during baking helps them cook evenly and get a crispy texture all around.
To give it more flavor, you can sprinkle a bit of cayenne pepper into the breadcrumbs.
Benefits for your health from food.
Potatoes are full of vitamin C, vitamin B6, potassium, and fiber.
Garlic is famous for its antioxidants and positive effects on health.
Parmesan cheese provides calcium and protein.
Information about food and nutrition.
I am a vegetarian.
Contains gluten, but can be prepared using gluten-free breadcrumbs.
Contains dairy, but can be prepared using a non-dairy cheese substitute.
Tips for storing items.
Keep any extra food in a sealed container in the fridge for a maximum of 3 days.
Warm up the food in the oven at 200°C (400°F) until it is hot and crispy.
Reasons to Enjoy This Recipe
Simple to prepare: Easy steps using common ingredients.
Tasty and full of flavor: Mixing Parmesan cheese, garlic, and spices makes these potato wedges very tempting.
Healthy: Cooked in the oven instead of fried, for a healthier choice that still tastes good.
End.
These delicious Parmesan Garlic Potato Wedges will surely become a favorite at home. They are simple to make, very tasty, and great for any meal or snack. Enjoy the delicious and cheesy dish and don’t forget to share the recipe with your loved ones. Enjoy cooking!
A delicious, guilt-free pizza that’s only 6 points for the entire thing!
If you’re looking for a pizza that’s Weight Watchers-friendly, low in points, and still packed with flavor, this WW 6-Points Pepperoni Pizza is a game-changer. It’s perfect for satisfying your pizza cravings without breaking your point budget. This healthy and low-calorie pizza alternative is a hit for the whole family!
Introduction
When it comes to satisfying pizza cravings without blowing through your daily points, this WW 6-Points Pepperoni Pizza is the answer. Made with a Joseph’s Lavash bread base, fat-free mozzarella cheese, and turkey pepperoni, this pizza packs all the classic flavors you love but at a fraction of the calories and points. Whether you’re on the Weight Watchers program or simply looking for healthy pizza recipes, this one’s perfect for you.
The best part? It’s incredibly easy to make! In under 15 minutes, you can have a crispy, cheesy, and satisfying meal that fits perfectly into your Weight Watchers-friendly meals. Plus, it’s so customizable—you can add your favorite toppings like mushrooms, spinach, or even onions without adding too many points. WW 6-Points Pepperoni Pizza is the ultimate solution for pizza lovers who are focused on weight loss or healthier eating habits.
Look at the Recipe (Healthy Pizza Recipe)
This WW 6-Points Pepperoni Pizza is a perfect way to enjoy a classic pizza without worrying about piling on the calories or points. One of my favorite things about this recipe is the Joseph’s Lavash bread base—it gives you that satisfying thin, crispy crust that many low-calorie pizza recipes lack. Combined with fat-free mozzarella, this pizza delivers cheesy goodness that melts beautifully after rinsing the cheese (a trick every WW enthusiast should know!). The turkey pepperoni adds that salty, smoky flavor, making this pizza feel indulgent without adding unnecessary points.
Ingredients
1. Joseph’s Lavash Bread (2 points)
Joseph’s Lavash bread is a fantastic low-point alternative to traditional pizza crust. It’s thin, crispy, and only 2 WW points. You can easily find it at Walmart or other local grocery stores.
2. Kraft Fat-Free Mozzarella Cheese (3 points)
Fat-free mozzarella helps keep this pizza light while still delivering the cheesy, melty goodness we all love. I like to rinse my cheese under cold water before using it—it helps it melt better!
3. Turkey Pepperoni (1 point)
Turkey pepperoni is a great low-fat substitute for traditional pepperoni, adding the perfect amount of smoky flavor without adding unnecessary points. Just 12 slices bring tons of flavor for only 1 point.
4. Homemade Marinara Sauce (0 points)
Using homemade marinara sauce keeps this recipe at zero points for the sauce. You can control the ingredients and make sure it’s free from any added sugars or oils.
How to Make WW 6-Points Pepperoni Pizza
This WW 6-Points Pepperoni Pizza comes together in just a few simple steps. Here’s how you can enjoy a satisfying pizza without blowing your Weight Watchers points:
Preheat your oven: Set your oven to 400°F to get the perfect crispy crust for your pizza.
Prepare the cheese: To get the best melt from fat-free cheese, give it a quick rinse under cold water and then pat it dry. This small trick helps it melt more smoothly, giving you that gooey, cheesy texture you want in a pizza.
Assemble your pizza: Lay the Joseph’s Lavash bread flat on a baking sheet. Spread the homemade marinara sauce evenly over the Lavash bread, making sure to cover the entire surface.
Top it off: Sprinkle the fat-free mozzarella cheese on top of the sauce. Evenly space out the turkey pepperoni slices on the pizza, ensuring each bite will have that delicious pepperoni flavor.
Bake: Place the pizza in the oven and bake for 8-10 minutes, or until the cheese is fully melted and the Lavash bread is crispy around the edges.
Serve: Once baked, remove from the oven, slice into squares or triangles, and enjoy your WW-friendly meal!
Tips for Customizing Your WW 6-Points Pepperoni Pizza
One of the things I love about this WW-friendly meal is how versatile it is. Here are a few ideas to make this pizza even more exciting:
Add veggies: Pile on mushrooms, bell peppers, onions, or spinach to add flavor and nutrients without adding extra points.
Switch up the sauce: If you’re looking for a different flavor, try using a BBQ sauce (just check the points) or pesto for a tasty twist.
Try different cheeses: While fat-free mozzarella is a great option, you can also experiment with reduced-fat cheeses or even a sprinkle of parmesan for extra flavor.
Storing and Serving Suggestions
Storage:
If you have any leftovers (though I doubt you will!), store them in an airtight container in the refrigerator for up to two days. To reheat, simply pop the pizza slices back in the oven or air fryer for a few minutes until they’re crispy and warm again.
Serving suggestions:
This Weight Watchers pizza is perfect on its own, but you can also pair it with a side salad for a light, balanced meal. It’s also a fantastic appetizer or snack for parties or family gatherings.
Frequently Asked Questions
Can I make this pizza gluten-free?
Absolutely! Simply swap Joseph’s Lavash bread with a gluten-free flatbread or tortilla. You’ll still enjoy a low-point, gluten-free pizza.
Can I use regular mozzarella instead of fat-free?
Yes, you can substitute regular or reduced-fat mozzarella, but keep in mind that it will increase the point value. Using reduced-fat mozzarella is a great middle ground, offering a bit more flavor and creaminess while still keeping points reasonable.
What other toppings can I add without increasing points?
You can add plenty of zero-point veggies like mushrooms, onions, spinach, bell peppers, or tomatoes. They add flavor and nutrition without adding extra points.
Can I make this in an air fryer?
Yes! You can air fry this pizza at 375°F for about 5-7 minutes until the cheese is melted and the crust is crispy. Keep an eye on it, as air fryer times can vary.
How should I store leftovers?
You can store leftover pizza in an airtight container in the fridge for up to two days. To reheat, just pop it back into the oven or air fryer to crisp it up again.
Description
Enjoy this delicious WW 6-Points Pepperoni Pizza made with Lavash bread, fat-free mozzarella, and turkey pepperoni. It’s perfect for a low-point, guilt-free meal!
Ingredients
1 Joseph’s Lavash Bread
Instructions
Preheat:
Preheat your oven to 400°F. Start by laying the Joseph’s Lavash bread on a baking sheet. This will be your crispy pizza base.
Prepare the cheese:
For best results, give your shredded fat-free mozzarella a quick rinse under cold water, then pat it dry. This trick helps the cheese melt beautifully!
Assemble the pizza:
Spread the homemade marinara sauce evenly over the Lavash bread. Top with your rinsed and dried mozzarella cheese, making sure to spread it out for even coverage. Add the turkey pepperoni slices on top.
Bake the pizza:
Pop the pizza in the oven and bake for about 8-10 minutes, or until the cheese is melted and bubbly and the Lavash bread has crisped up nicely around the edges.
Slice and enjoy:
Once it’s done, slice your pizza into squares or triangles, serve hot, and enjoy every cheesy, crispy bite!
Nutrition Facts
Servings 1
Amount Per Serving
Calories250kcal
% Daily Value *
Total Fat5g8%Total Carbohydrate22g8%
Dietary Fiber8g32%
Protein30g60%
Points per serving 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Preheat your oven to 350°F (175°C) and prepare a baking dish with non-stick cooking spray or parchment paper.
Blend the oats into a fine flour using a blender or food processor. This helps give the bake a smoother texture without the need for flour.
Mix the blended oats with the baking powder in a bowl.
Pour in the unsweetened almond milk and mix well until a batter forms.
Stir in the grated carrot, chopped apricots, rinsed raisins, and grated apple until evenly combined.
Pour the mixture into the baking dish, spreading it evenly. Bake for 25-30 minutes, or until the top is golden brown and firm to the touch.
Allow the bake to cool for about 10 minutes before slicing into 8 squares.
Nutrition Facts
Servings 8
Amount Per Serving
Calories120kcal
% Daily Value *
Total Fat2g4%Total Carbohydrate22g8%
Dietary Fiber4g16%
Protein3g6%
Points per serving 3
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This Oatmeal Apple Carrot Cake recipe is one of my favorite go-to breakfasts, and it’s been a hit with my family!
As a Weight Watchers coach, I love finding ways to make my favorite dishes lighter without losing flavor, and this oatmeal bake is a perfect example. It’s easy, versatile, and packed with natural sweetness – everything you need to start your day right!
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3 large potatoes
1 onion
1 carrot
1 bell pepper
2 tomatoes
2 eggs
1/2 cup liquid yogurt (125 ml / 4.3 fl. oz.)
4 tablespoons flour (100 g / 3.5 oz.)
150 grams cheese (5.3 oz)
Parsley, chopped
Italian herbs, to taste
Salt, to taste
Black pepper, to taste
Sunflower oil, for frying
Directions:
Prepare the potatoes:
Peel and slice the potatoes.
Soak them in water for 15 minutes, then drain. Sauté the onion:
Chop the onion and fry in sunflower oil until transparent. Add the carrot:
Grate the carrot and add it to the pan with the onions. Fry lightly until softened. Prepare the batter:
In a large bowl, beat the eggs. Add the liquid yogurt, flour, Italian herbs, salt, and black pepper. Mix well.
Combine potatoes and batter: Add the drained potatoes to the batter mixture and stir until the potatoes are well coated. Bake the base
: Pour the potato mixture into a greased baking dish. Bake in a preheated oven at 180°C (356°F) for 25 minutes.
Prepare the peppers and tomatoes: While the base is baking, cut the bell pepper and tomatoes into thin slices. Top the casserole
: After 25 minutes, remove the baking dish from the oven. Top with sliced bell peppers, tomatoes, and grated cheese.
Final bake: Return the baking dish to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish and serve: Sprinkle with chopped parsley before serving. Serving Suggestions:
Serve with a side salad for a complete meal.
Pair with crusty bread to soak up any extra sauce. Cooking Tips:
Make sure to soak the potatoes to remove excess starch and ensure they cook evenly.
Adjust the seasoning to your taste preference. Nutritional Benefits:
Potatoes provide vitamins C and B6, potassium, and fiber.
Carrots and bell peppers add vitamins A and C, as well as antioxidants.
Cheese adds calcium and protein. Dietary Information:
Vegetarian: This recipe is suitable for vegetarians.
Gluten-Free Option: Use a gluten-free flour blend if needed. Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 180°C (356°F) until warmed through, or microwave for 1-2 minutes. Why You’ll Love This Recipe:
It’s easy to prepare with simple, wholesome ingredients.
The casserole is cheesy, hearty, and full of flavorful vegetables.
Perfect for any meal, it’s a versatile dish that can be enjoyed by the whole family. Conclusion:
This Cheesy Baked Potato and Vegetable Casserole is a delicious and nutritious dish that’s perfect for any occasion. Enjoy the comforting flavors and creamy texture, and share this delightful bake with your loved ones!
One hundred fifty grammes of yogurt
120 grams of sugar, 380 grams of flour, 8 grammes of baking powder.
One hundred and twenty milliliters of vegetable oil
Vanilla essence, or vanillin; 200 grammes of semi-sweet chocolate
two tablespoons almonds
PREPARATION:
Pasta in the past
Let us first get ready the dough for our cookies.Whisk the yogurt, sugar, vegetable oil and vanilla essence in a big basin until creamy and uniform.
Add the flour and baking powder then thoroughly mix until all the ingredients are well blended.
Formation of Biscues
Our cookies should be shaped when the dough is ready.
Form little balls of dough with your hands; then, gently flatten them to create cookies of the proper size and form.
To create interesting forms, round, oblong, or even cookie cutters can help.
Bake and Chill.
Arrange the cookies on a baking sheet covered with parchment paper and bake for around twenty minutes, or until golden, in a preheated oven set at 180 degrees Celsius.
Remove them from the oven when ready, let them cool completely, then go on to the next phase.
Chocolate Making Process
It’s time to get ready the amazing chocolate icing that will make the cookies even more appealing as they cool.
Melt the semi-sweet chocolate in a bain-marie or microwave-safe container; after melted entirely, add the chopped almonds and thoroughly mix so they are entirely coated in chocolate.
Chocolate Covering for the Cookies
The exciting part is delicately dipping every cookie into the chocolate concoction so that they are completely coated.
Let the extra chocolate trickle off; then, to let the chocolate set, lay the cookies on parchment paper.
Waiting for Chocolate to Form
Let the cookies rest at room temperature until the chocolate sets completely when all of them are coated with chocolate.
Although this stage might take some time, I promise it will be well worth the wait when you savor these masterpieces!
1. Put the flour, chemical yeast, cinnamon powder and zest of a lemon in a bowl. If we wish, we can substitute the lemon peel for orange peel. With the help of a spoon, we mix all the ingredients so that they are evenly distributed.
2. In another bowl, put all 3 eggs and beat until you get a foamy mixture. If you have an electric rod beater, use it, because the result will be a mass full of air. If you don’t have this little appliance on hand, you can beat eggs with a manual rod. The process will be more laborious but the result will be equally satisfying.
3. Once we’ve beaten the eggs, we add the sugar little by little as we continue to beat so that it is perfectly incorporated. Next, let’s see the milk bowl. We keep on banging. Let’s pour the oil slowly as we continue to work the mixture with the rod. Once the liquids are incorporated, we add a pinch of salt and beat so that it is distributed over the dough.
4. Finally, we throw, little by little, the flour we have in the other bowl, without stopping beating at any time. We will take special care so that we don’t have lumps of flour in the dough. Once we have our dough ready, we cover the bowl with plastic and put it in the fridge where we leave it for at least an hour. After downtime, we put the oven to heat to 2100C.
5. We took the bowl out of the fridge and set out to spread its contents among the paper capsules. Before we do so, we must put the capsules inside metal molds so the muffins hold their shape and don’t scatter in the oven. We filled the molds about 3/4 part of their capacity.
6. Once the dough is distributed, we sprinkle some granulated sugar on the surface of it. This way, we will create a delicious crust that is typical for cupcakes.
7. Once the oven has reached the scheduled temperature, we insert the metal molds and bake, at 2100C, for 15 minutes or until the inside of the muffins are cooked through. To check the cooking point we insert a chopstick into the dough; if when removing it, it presents remnants of dough attached, we prolong the cooking a few more minutes.
8. After removing them from the oven, we leave them in the metal molds for 5 minutes. After 5 minutes, remove the muffins from the metal molds and place them to cool on a metal grate. Once cold, they are ready to be consumed.
Here’s a simple and delicious recipe for a date and walnut cake:
Ingredients
1 cup (200g) dates, pitted and chopped
1 cup (240ml) boiling water
1 tsp baking soda
1/2 cup (120ml) vegetable oil (or melted butter)
1 cup (200g) brown sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cups (190g) all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup (100g) walnuts, chopped
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
Prepare the dates: In a bowl, combine the chopped dates and boiling water. Stir in the baking soda and let it sit for about 10-15 minutes until softened.
Mix wet ingredients: In a large bowl, whisk together the oil and brown sugar until combined. Add the eggs and vanilla, mixing well.
Combine mixtures: Stir the date mixture into the wet ingredients until fully combined.
Dry ingredients: In another bowl, sift together the flour, baking powder, and salt.
Combine everything: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in the chopped walnuts.
Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cool and serve: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy!
Optional
Frosting: You can top the cake with cream cheese frosting or a simple glaze for added sweetness.
Serving suggestion: This cake is great on its own or served with a scoop of vanilla ice cream!
Prepare the Dough: In a large bowl, mix the flour, semolina, sugar, and salt. Gradually add water while mixing until you form a smooth dough. Knead the dough for about 10 minutes until it’s soft and elastic.
Rest the Dough: Cover the dough with a cloth and let it rest for 30 minutes.
Shape the Msemen: Divide the dough into 8 equal balls. On a lightly greased surface, flatten each ball, brush with melted butter, sprinkle with semolina, and fold into a square. Repeat for all balls.
Cook the Msemen: Heat a skillet over medium heat. Place each square on the skillet and cook for 2-3 minutes on each side, until golden brown and crispy.
Serve: Enjoy the Msemen warm, with honey, jam, or any topping of your choice.
Serving Suggestions:
Serve with honey or jam for a sweet treat.
Pair with savory fillings like cheese or cooked vegetables.
Cooking Tips:
Make sure the dough is well-kneaded to achieve the right texture.
Don’t skip the resting time; it helps make the dough more pliable for shaping.
Nutritional Benefits:
A good source of carbohydrates for energy.
Semolina provides protein and fiber.
See alsoSip Your Way to Health with the Best Beet Juice Recipe
Dietary Information:
This recipe is vegetarian.
Can be made vegan by substituting butter with a plant-based alternative.
Storage:
Store in an airtight container at room temperature for up to 2 days. Reheat before serving.
