PST-Algerie

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  • Turkish Delight: Stuffed Eggplant Extravaganza! This incredible eggplant recipe

    Turkish Delight: Stuffed Eggplant Extravaganza! This incredible eggplant recipe

    Turkish Delight: Stuffed Eggplant Extravaganza! This incredible eggplant recipe

    Table of Contents

    This incredible eggplant recipe straight from Turkey will tantalize your taste buds!

    Ingredients:

    – 5 eggplants
    – 1 pepper ️
    – 1 onion
    – 2 cloves of garlic
    – 300g chicken breast
    – 600ml tomato pulp
    – 20g Parmesan cheese
    – Salt, pepper, paprika, oregano ️
    – Olive oil

    Instructions:

    1. Cut eggplants in half, scoop out centers.
    2. Sauté onion, garlic, and pepper in olive oil.
    3. Add chicken, cook until browned.
    4. Mix in tomato pulp, spices, and eggplant flesh.
    5. Fill eggplant halves with the mixture.
    6. Sprinkle with Parmesan cheese.
    7. Bake at 180°C for 30 mins.

    Relish the incredible flavors of Turkey in every bite!

  • Cranberry and Nut Vegan Nougat

    Cranberry and Nut Vegan Nougat

    A Christmas favourite, nougat is a delicious treat whether for yourself or packaged up to gift to friends and family.

    How long will it take?
    Takes 45 minutes plus cooling time

    What’s the serving size?
    Makes approx. 12 pieces

    What do I need?
    400 g nuts of your choice, roasted
    4 sheets edible rice paper
    2 cups liquid glucose
    1 cup water
    3 cups caster sugar
    150 mL aquafaba
    ½ tsp cream of tartar
    250 g dried cranberries
    How do I make it?
    Preheat oven to 100C.
    Place nuts on a baking tray lined with baking paper and keep warm until ready to use.

    Line base and sides of a 18 x 28 centimetre slab tray with baking paper.
    Cut 2 sheets of rice paper to line base of tray. Place rice paper with rough side up.
    Place glucose, water, and sugar in a saucepan and stir over a low heat until the sugar has dissolved.
    Brush down sides of pan using a pastry brush and water.
    Increase heat to medium and use a sugar thermometer cook to a temperature of 130C. Do not stir.
    Using an electric mixer beat aquafaba and cream of tartar until soft peaks form.
    Once mixture has reached 130C remove from heat and allow bubbles to subside.
    Continue to beat aquafaba at low speed and slowly drizzle the hot mixture into beaten aquafaba.
    Once all mixture has been added continue on a low/medium speed for 3 minutes.
    Using a metal spoon, stir in warm nuts and cranberries.
    Quickly pour the nougat into the prepared pan and use a spatula to spread it evenly and smooth the surface.
    Cover with remaining sheets of rice paper rough side down. Leave to cool for about 6 hours at room temperature.
    Lift nougat from the pan and place on a cutting board. Remove baking paper but not rice paper. Use a serrated knife to cut the nougat into pieces. Store in an airtight container with baking paper separating layers for up to 2 weeks. It can be kept in the fridge for up to 3 weeks but bring it to room temperature before serving.

  • Melt-in-Your-Mouth Butter Cookies

    Melt-in-Your-Mouth Butter Cookies

    Melt-in-Your-Mouth Butter Cookies

    Ingredients

      • 250 g flour
      • 170 g butter (softened)
    • 100 g sugar (50 g for the dough + 50 g for sprinkling)

    Directions

      1. Preheat the Oven:
        • Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
      1. Prepare the Dough:
        • In a mixing bowl, combine the flour, softened butter, and 50 g of sugar. Mix until a smooth dough forms. The dough should be well-blended and pliable, making it easy to shape.
      2. Shape the Cookies:
          • Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet. Ensure there is enough space between each ball to allow for spreading during baking.

         

        • Use a fork to gently press down on each cookie to create a crisscross pattern. This not only flattens the cookies but also gives them a classic butter cookie look.
      3. Add the Finishing Touch:
          • Sprinkle the remaining 50 g of sugar over the cookies. This will give them a delightful sweetness and a slight crunch.

         

      4. Bake the Cookies:
          • Bake in the preheated oven for about 10-12 minutes or until the edges are golden brown. Keep an eye on them to prevent over-baking.
          • Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them firm up and enhances their melt-in-your-mouth texture.

         

      5. Enjoy:
        • Once completely cooled, enjoy your delicious melt-in-your-mouth cookies!

    Serving Suggestions

      • With Tea or Coffee:
        • Serve these cookies with a hot cup of tea or coffee for a perfect afternoon treat.
      • With Ice Cream:
          • Pair them with a scoop of vanilla ice cream for a delightful dessert.

         

      • As a Gift:
        • Pack them in a beautiful tin as a homemade gift for friends and family.

    Cooking Tips

      • Butter Softening:
        • Ensure the butter is softened to room temperature for easy mixing. This ensures a smooth, well-incorporated dough.
      • Flavor Twist:
          • For an extra flavor twist, add a teaspoon of vanilla extract to the dough. You can also experiment with almond extract or a pinch of cinnamon.

         

      • Crispier Cookies:
        • If you prefer a crispier cookie, bake for an additional 1-2 minutes. Be careful not to over-bake, as they can become too hard.

    Nutritional Benefits

    • Moderation:
      • These cookies are a delightful treat, but remember to enjoy them in moderation.
    • Energy Source:
        • Butter provides a rich source of fat, which is essential for energy.

       

    Dietary Information

      • Gluten and Dairy:
        • This recipe contains gluten and dairy.
    • Gluten-Free Option:
      • To make it gluten-free, substitute the flour with a gluten-free flour blend.
    • Dairy-Free Option:
        • For a dairy-free version, use a plant-based butter alternative.

       

    Storage

      • Room Temperature:
        • Store the cookies in an airtight container at room temperature for up to one week.
    • Freezing:
      • For longer storage, freeze the cookies in a sealed container for up to three months. Allow them to thaw at room temperature before serving.

    Why You’ll Love This Recipe

      • Simplicity:
          • These butter cookies are incredibly easy to make with just three main ingredients.

         

      • Texture:
        • The melt-in-your-mouth texture makes them irresistible.
    • Versatility:
      • They are versatile and can be customized with different flavors and add-ins like chocolate chips, nuts, or dried fruits.
  • Fluffy Greek Yogurt Cake Recipe

    Fluffy Greek Yogurt Cake Recipe

    Fluffy Greek Yogurt Cake Recipe

    Table of Contents

    Indulge in the fluffiness of our Greek Yogurt Cake!

    Ingredients:

    – 4 medium-sized eggs
    – 250g unsweetened plain Greek yogurt
    – 100g sugar
    – 40g cornstarch
    – A pinch of salt
    – Lemon zest

    ‍ Instructions:

    1. Preheat your oven to 180°C (350°F) and grease a cake pan.
    2. In a mixing bowl, whisk eggs, sugar, and a pinch of salt until creamy.
    3. Add Greek yogurt and continue whisking until well combined.
    4. Gradually add cornstarch, mixing until smooth.
    5. Add lemon zest for a refreshing twist.
    6. Pour the batter into the greased pan.
    7. Bake for 30-35 minutes, or until a toothpick comes out clean.
    8. Let it cool before serving.

    Enjoy the light and fluffy goodness!

  • Vanilla Soft Cake Sandwiches with Lemon Filling

    Vanilla Soft Cake Sandwiches with Lemon Filling

    Here’s a delightful recipe for Vanilla Soft Cake Sandwiches with Lemon Filling!

    Vanilla Soft Cake Sandwiches with Lemon Filling

    Ingredients:

    For the Cake:

    • 1 cup all-purpose flour
    • 1/2 cup sugar
    • 1 tsp baking powder
    • 1/4 tsp salt
    • 1/2 cup unsalted butter, softened
    • 2 large eggs
    • 1 tsp vanilla extract
    • 1/4 cup milk

    For the Lemon Filling:

    • 1/2 cup unsalted butter, softened
    • 2 cups powdered sugar
    • 2-3 tbsp lemon juice (freshly squeezed)
    • Zest of 1 lemon
    • 1-2 tbsp milk (as needed for consistency)

    Instructions:

    1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
    2. Make the Cake Batter:
      • In a bowl, whisk together the flour, baking powder, and salt.
      • In another bowl, beat the softened butter and sugar until creamy.
      • Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
      • Gradually add the dry ingredients to the butter mixture, alternating with the milk, mixing until just combined.
    3. Bake:
      • Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
      • Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
    4. Make the Lemon Filling:
      • In a bowl, beat the softened butter until creamy. Gradually add the powdered sugar and mix until smooth.
      • Add the lemon juice, lemon zest, and milk (if needed) to reach your desired consistency. Mix well until fluffy.
    5. Assemble the Sandwiches:
      • Once the cake is completely cool, slice it in half horizontally.
      • Spread the lemon filling on the bottom layer and place the top layer on. Gently press down.
      • Cut into squares or rectangles for serving.

    Enjoy!

    These soft cake sandwiches are perfect for a sweet treat or dessert at any gathering!

    4o mini
  • Homemade Upside Down Peach Tarts: the Easy Recipe for a Sweet and Delicious Treat for Breakfast

    Homemade Upside Down Peach Tarts: the Easy Recipe for a Sweet and Delicious Treat for Breakfast

    Homemade Upside Down Peach Tarts: the Easy Recipe for a Sweet and Delicious Treat for Breakfast

    Searching for a delicious and simple dessert to finish off a hot summer meal? Upside Down Peach Tarts are the only place to look! The caramelized peaches in these delicacies are arranged above a delicate layer of puff pastry. This recipe for Upside Down Peach Tarts is a perfect dessert for a casual potluck or BBQ. The finest aspect? They quickly come together! And all you need is store-bought puff pastry dough, some sugar, and fresh peaches. As they bake, the peaches turn caramelized. This produces the distinctive caramel that one would anticipate from a dessert served upside down. Simple and oozing with flavor from June peaches!

    Ingredients:

    • 1 ROLL OF PUFF PASTRY
    • HONEY, FOR DRIZZLING
    • FRESH PEACHES
    • BEATEN EGG
    • POWDERED SUGAR.

    Drizzle a generous amount of honey on your baking sheet and spread it out with a spoon to create a sticky base Arrange the peach slices in a single row on top of the honey. Now, gently lay a sheet of puff pastry over the peaches. Press down firmly around the edges with your fingers to create a seal and prevent any melty peach juices from escaping. Brush the top of the puff pastry with milk. Pop those tarts into your preheated oven at 180°C (356°F). Step 5 Bake for 16 minutes, or until the pastry is golden brown and puffed.

    Once baked, remove the tarts from the oven. Using a pot holder or oven mitt, carefully flip the tarts upside down onto a plate. Dust the warm tarts with a light sprinkle of powdered sugar.

     

  • Grated Zucchini and Potato Delight!

    Grated Zucchini and Potato Delight!

    Grated Zucchini and Potato Delight!

    Table of Contents

    Prepare to be amazed by this incredibly delicious dinner!

    Ingredients:

    – 4 zucchini
    – 1 large potato
    – 3 eggs
    – 100g wheat flour
    – 100g cooked ham
    – 100g smoked cheese or other cheese
    – Breadcrumbs to taste
    – Salt and pepper ️
    – Olive oil

    Instructions:

    1. Grate zucchini and potato, squeeze out excess moisture.
    2. Mix grated veggies with eggs, flour, chopped ham, and cheese.
    3. Season with salt and pepper.
    4. Form into patties, coat in breadcrumbs.
    5. Heat olive oil in a pan, fry until golden brown.

    A dinner like no other! Try it tonight for a taste sensation!

  • Scrumptious Potato and Ham Breakfast Eggs! Quick and Easy!

    Scrumptious Potato and Ham Breakfast Eggs! Quick and Easy!

    Scrumptious Potato and Ham Breakfast Eggs! Quick and Easy!

    Table of Contents

    Get ready to savor the most delicious breakfast eggs with this simple recipe!

    Ingredients:

    – 4 potatoes
    – 4 eggs
    – Spring onions
    – 120g ham (4 ounces)
    – Salt and pepper ️
    – 2 tbsp flour
    – Olive oil

    Instructions:

    1. Grate the potatoes and squeeze out excess moisture.
    2. Chop spring onions and ham.
    3. In a bowl, mix grated potatoes, spring onions, ham, salt, pepper, and flour.
    4. Heat olive oil in a pan over medium-high heat.
    5. Spoon potato mixture into the pan, forming patties. Cook until golden brown on both sides.
    6. In the same pan, make small wells in the potato patties and crack an egg into each well.
    7. Cover and cook until the egg whites are set but the yolks are still runny.

    Enjoy a scrumptious and easy breakfast like never before!

  • Spicy Chicken Soup Recipe

    Spicy Chicken Soup Recipe

    Spicy Chicken Soup Recipe

    Table of Contents

    Craving a delicious and hearty meal? Try our Spicy Chicken Soup!

    Ingredients:

    – 2 chicken legs, chopped
    – 30g butter
    – 2 onions, chopped
    – Peppers and celery, cubed
    – Grated carrots
    – 1 tsp salt, curry, paprika, dried garlic, suneli hops
    – 100ml sweet chili sauce
    – 4-5 medium-sized potatoes, cut
    – 1L hot water
    – Garlic and coriander, chopped

    Instructions:

    1. Melt butter, fry chicken until browned.
    2. Add onions, peppers, celery, carrots, and spices.
    3. Stir in sweet chili sauce, simmer for 10 mins.
    4. Add potatoes, hot water, simmer for 15 mins.
    5. Add garlic and coriander, simmer for 5 mins.

    1f449 Enjoy this flavorful soup! 

  • Creamy Cheesy Potato Bake Indulge in a culinary delight!

    Creamy Cheesy Potato Bake Indulge in a culinary delight!

    Creamy Cheesy Potato Bake Indulge in a culinary delight!

    Table of Contents

    Indulge in a culinary delight! These creamy potatoes are so good, they might just outshine the meat on your plate!

    Ingredients:

    – 7 potatoes
    – 40g butter
    – 2 tbsp flour
    – 2 cups milk
    – 1/2 tsp salt
    – 1/2 tsp nutmeg
    – Cheese to taste
    – Fresh parsley
    – Salt and pepper to taste
    – Cooking oil

    Instructions:

    1. Preheat oven to 375°F (190°C).
    2. Peel and slice potatoes thinly.
    3. In a saucepan, melt butter, add flour, and cook until golden.
    4. Gradually whisk in milk, salt, and nutmeg until smooth.
    5. Layer half the potatoes in a greased dish, pour half the sauce, add cheese. Repeat.
    6. Bake for 50-60 min, until potatoes are tender and the top is golden.
    7. Garnish with fresh parsley, salt, and pepper.

    Savor the creamy goodness!

    Call to Action:

    Give it a try and discover potato perfection!

  • Toll House Famous Fudge

    Toll House Famous Fudge

    Toll House Famous Fudge

    Ingredients :

    °2 tablespoons unsalted butter, plus more, at room temperature, for brushing

    °1 1/4 cup sugar

    °1 can (5 ounces) evaporated milk

    °1/4 teaspoon kosher salt

    °1 1/4 cup mini marshmallows

    °9 ounces bittersweet chocolate, chopped (1 3/4 cups)

    °1 tsp pure vanilla extract

    instructions:

    Lightly brush an 8-inch baking dish with butter, then line with parchment paper, leaving a 2-inch overhang on both sides. Lightly butter the parchment paper.

    In a medium saucepan, combine the remaining 2 tablespoons of butter, sugar, evaporated milk and salt. Bring to a boil over medium-high heat, stirring constantly, then cook for another 3 minutes, until golden and slightly thickened. Remove from heat and stir in marshmallows until almost melted, then add chocolate and vanilla. Stir until chocolate and marshmallows are completely melted and mixture is smooth. Pour into prepared pan over smooth top with spatula.

    Refrigerate until firm, at least 2 hours. Remove parchment paper with fudge from pan and cut into 36 squares. Fudge can be stored in the refrigerator, covered with plastic, for up to 1 week

  • Homemade Corn Ice Cream In The Blender With 4 Simple Ingredients

    Homemade Corn Ice Cream In The Blender With 4 Simple Ingredients

    Homemade Corn Ice Cream In The Blender With 4 Simple Ingredients

    How to Make Homemade Corn Ice Cream

    Easy dairy-free ice cream. See below the list of all ingredients and required quantities. And then, a very complete preparation method with details of the recipe.

    Recipe Ingredients:

    • 1 ear of corn
    • 395 grams (14 oz) sweetened condensed milk
    • 200 grams (7.05 oz) heavy cream
    • 1 teaspoon margarine

    Instructions:

    First, cook the corn (without adding salt) and then remove all the kernels from the cob.

    Now, use a blender to combine the corn kernels, sweetened condensed milk, heavy cream, and margarine. Blend everything well until you get a smooth mixture (about 3 to 4 minutes).

    Pour the mixture into a glass dish and place it in the freezer for about 3 hours.

    After the time has passed, transfer the mixture to a mixer and beat on high speed until it doubles in volume, then return it to the freezer.

    Finally, let it sit in the freezer for another 3 to 4 hours to firm up. Decorate as desired and serve!

  • CHOCOLATE TRUNK WITHOUT OVEN

    CHOCOLATE TRUNK WITHOUT OVEN

    CHOCOLATE TRUNK WITHOUT OVEN 1f60b
    Ingredients:
    300 ml of cream
    100g of condensed milk
    2 tablespoons of hazelnut cream
    50g of chopped hazelnuts
    70gr of cookies

    directions :
    1. Whip the cream, then add the condensed milk and hazelnut cream.
    2. Cover a mold with plastic wrap and pour the mixture.
    3. Put in the freezer for at least 6 hours.
    4. Decorate with hazelnut cream and pralines.

  • Soup made with vegetables

    Soup made with vegetables

    Perfect for any season of the year, this filling Vegetable Soup is a nutritional and consoling meal. Perfectly seasoned and packed with vibrant veggies, this is a great approach to have a nutritious dinner.

    The preparation time is:

    Prep time is fifteen minutes.
    Cook Time: twenty-five minutes
    Forty minutes total.
    Yield: 4–6; Ingredients:
    One onion, sliced olive oil
    One carrot, grated; one green pepper, chopped; one red pepper, chopped; three potatoes, chopped; 1.2 litres (6 cups) water
    Taste the salt and pepper.

    Orders:

    Getting ready with the veggies:

    Finely slice the onion here.
    Dice the yellow, red, and green peppers into tiny, consistent bits.
    Carrot should be grated coarsely on a grater.
    Peel the potatoes then cut them into little pieces.
    Cooking the soup:

    Prepare the onions sautéed. Over medium heat, sprinkle olive oil in a big saucepan. Add the chopped onion; sauté until it is soft and transparent.
    Stir the chopped peppers and shredded carrot into your dish. Sauté for a few minutes until the veggies soften.
    Add the chopped potatoes to the saucepan, swirling to mix with the other veggies.
    To the saucepan add 1.2 liters (6 cups) of water. Once the mixture boils, turn the heat down to maintain a simmer.
    Add seasonings according to taste—salt and pepper. Simmer the soup for 20 to 25 minutes, or until the potatoes are soft and all the flavors have melted together.
    Present the soup hot in ladles into bowls. Savour your good and nutritious vegetable soup.
    Serving Guidelines:
    Present with side salad or a piece of crusty bread.
    Top for taste with a sprinkling of fresh herbs like parsley or cilantro.
    Cooking Advice: To suit your taste, change the seasonings.
    For added nutrients, toss more veggies such tomatoes, spinach, or zucchini.
    Benefits from nutrition:
    loaded with fresh veggies’ nutrients and vitamins.
    Low in calories, hence it’s a perfect choice for controlling weight.
    Dietary Information: vegan, vegetarian
    Gluten-free (make sure every component used is gluten-free)
    Store any leftovers, refrigerated in an airtight container, for up to three days. Reheat on the stove before to serving.
    Why You’ll Love This Recipe:
    Made easily using only basic ingredients.
    delicious and nutritious.
    Ideal for a low-fat, sensible dinner.
    All things considered, this vegetable soup is a great approach to savor a range of fresh veggies in a cozy meal. Perfect addition to your dinner rotation as it’s quick to make and loaded with nutrients. Savour the amazing tastes and health advantages this great soup offers!

  • The Best Parmesan Chicken Bake

    The Best Parmesan Chicken Bake

    Ingredients:

    Ingredient Checklist
    2 tablespoons olive oil
    2 cloves garlic, crushed and finely chopped
    ¼ teaspoon crushed red pepper flakes, or to taste
    6 breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves
    2 cups prepared marinara sauce
    ¼ cup chopped fresh basil
    1 (8 ounce) package shredded mozzarella cheese, divided
    ½ cup grated Parmesan cheese, divided
    1 (5 ounce) package garlic croutons

    Instructions:

    Instructions Checklist
    Step 1
    Preheat oven to 350 degrees F (175 degrees C).

    Step 2
    Coat the bottom of a 9×13 inch casserole dish with olive oil, and sprinkle with garlic and hot red pepper flakes.

    Step 3
    Arrange the chicken breasts in bottom of the dish, and pour marinara sauce over chicken. Sprinkle basil over marinara sauce, and top with half the mozzarella cheese, followed by half the Parmesan cheese. Sprinkle on the croutons, then top with the remaining mozzarella cheese and remaining Parmesan cheese.

    Step 4
    Bake in preheated oven until cheese and croutons are golden brown and the chicken is no longer pink inside, about 35 minutes to an hour, depending on the shape and thickness of your chicken breasts. An instant-read thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).

    Chef’s Notes:
    Use more marinara sauce if you like. And fake Parmesan will not taste the same…go buy some real Parmigiano-Reggiano!

    Enjoy!