PST-Algerie

Author: Admin

  • Try This Appetizing Dessert

    Try This Appetizing Dessert

    Table of Contents

    You’re going to love this if you have milk and an orange at home! With just a few basic ingredients and no added sugar, this wonderful and simple flan recipe is a twist on the classic. It’s a wonderful way to savor a creamy dessert that is nutritious and filling. Now let’s explore this interesting and delicious recipe.

    INGREDIENTS
    • 1 large orange
    • 2 cups milk (dairy or plant-based)
    • 3 large eggs
    • 1 tablespoon honey or maple syrup (optional, for natural sweetness)
    • 1 teaspoon vanilla extract
    • A pinch of salt
    INSTRUCTIONS

    1. Prepare the Orange:

    • Zest the Orange: Start by zesting the orange. Set the zest aside.
    • Juice the Orange: Cut the orange in half and squeeze out the juice. You should get about 1/2 cup of fresh orange juice.

    2. Prepare the Flan Mixture:

    • Heat the Milk: In a small saucepan, heat the milk over medium heat until it’s warm but not boiling. Remove from heat.
    • Combine Ingredients: In a large bowl, whisk together the eggs, orange zest, orange juice, honey or maple syrup (if using), vanilla extract, and a pinch of salt.

    3. Mix and Strain:

    • Blend the Mixture: Gradually add the warm milk to the egg mixture, whisking continuously to prevent the eggs from curdling.
    • Strain: Strain the mixture through a fine mesh strainer into another bowl to ensure a smooth texture.

    4. Prepare the Baking Dish:

    • Preheat Oven: Preheat your oven to 325°F (160°C).
    • Pour Mixture: Pour the strained mixture into individual ramekins or a large flan dish.
  • Hearty Ground Beef and Potato Soup

    Hearty Ground Beef and Potato Soup

    Hearty Ground Beef and Potato Soup

    Table of Contents

    Ingredients

    For the Broth:

    • Carrot: 1, peeled and chopped
    • Onion: 1, halved
    • Peppercorns: 1 tsp
    • Bay Leaves: 3
    • Water: 2 liters (approx. 8 cups)

    For the Soup Base:

    • Onion: 1, finely chopped
    • Olive Oil: 2 tbsp
    • Carrot: 1, peeled and grated
    • Ground Beef: 450 g (approx. 1 lb)
    • Garlic: 3 cloves, minced
    • Tomato Paste: 2 tbsp
    • Potatoes: 2, peeled and diced
    • Salt and Black Pepper: To taste

    For the Garlic Bread:

    • Bread: 3 slices
    • Olive Oil: 2 tbsp
    • Garlic: 5 cloves, minced
    • Dill: 1 tbsp, chopped
    • Parsley: 1 tbsp, chopped
    • Spice Blend: Your choice (e.g., Italian seasoning, paprika)
    • Salt and Black Pepper: To taste

    Instructions

    1. Prepare the Broth

    • Cook the Broth: In a large pot, add 1 chopped carrot, 1 halved onion, 1 tsp peppercorns, and 3 bay leaves. Pour in 2 liters of water and cover the pot. Bring it to a boil, then reduce the heat and let it simmer for about 20 minutes. This will create a flavorful base for your soup.

    2. Prepare the Soup Base

    • Sauté Vegetables: In a separate pan, heat 2 tbsp of olive oil over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 5 minutes.
    • Add Carrots and Beef: Add the grated carrot to the pan and cook for an additional 2-3 minutes. Stir in the ground beef, seasoning with salt and black pepper. Cook until the meat is browned and fully cooked through.
    • Add Garlic and Tomato Paste: Stir in the minced garlic and 2 tbsp of tomato paste. Lower the heat and let the mixture simmer for about 10 minutes, allowing the flavors to meld together.

      3. Cook the Soup

      • Strain the Broth: After the broth has simmered, remove the carrot, onion, and bay leaves from the pot using a slotted spoon. Discard these ingredients as they have served their purpose of flavoring the broth.
      • Cook Potatoes: Add the diced potatoes to the broth and bring it to a boil again. Cook until the potatoes are tender, about 10-15 minutes.
      • Combine with Beef Mixture: Stir the cooked beef mixture into the soup and let it cook for an additional 5-10 minutes to blend all the flavors.

      4. Prepare the Garlic Bread

      • Preheat Oven: Preheat your oven to 180°C (350°F).
      • Bake Bread: Place the bread slices on a baking tray and bake for about 15 minutes, or until golden and crispy.
      • Prepare Garlic Spread: In a small bowl, mix the minced garlic, 2 tbsp olive oil, chopped dill, chopped parsley, and your spice blend of choice. Add salt and black pepper to taste.
      • Finish Bread: Once the bread is ready, remove it from the oven and spread the garlic-herb mixture over each slice while it’s still warm. The heat from the bread will help the flavors to infuse.

      5. Serve

      • Garnish and Serve: Serve the soup hot, garnished with fresh dill if desired. Pair it with the fragrant garlic bread for a complete, hearty meal that’s sure to satisfy.

      Nutrition Information

      • Servings: 4
      • Calories: Approximately 480 kcal per serving (including garlic bread)
      • Protein: 28g
      • Fat: 24g
      • Carbohydrates: 40g
      • Fiber: 6g
      • Sugar: 7g
      • Sodium: 900mg

      This Hearty Ground Beef and Potato Soup is a fulfilling and nutritious meal that combines the richness of ground beef with the comforting flavors of potatoes and aromatic vegetables. The homemade garlic bread adds a wonderful crunch and a burst of flavor, making this meal perfect for any occasion. Enjoy the warmth and comfort of this hearty soup with your loved ones!

  • Creamy Chicken and Broccoli Soup

    Creamy Chicken and Broccoli Soup

    Creamy Chicken and Broccoli Soup

    Table of Contents

    Ingredients

    For the Soup:

    • Onion: 1, finely chopped
    • Olive Oil: 2 tbsp
    • Carrots: 2, peeled and sliced
    • Celery: 3 sticks, sliced
    • Garlic: 2 cloves, minced
    • Flour: 3 tbsp (25g)
    • Potatoes: 3, peeled and diced
    • Chicken Thighs: 4 boneless, skinless (approx. 500g / 1 lb)
    • Vegetable Broth: 1 liter (approx. 4 cups)
    • Dried Thyme: 1 tsp
    • Red Pepper: 1, diced
    • Broccoli Head: 1, cut into florets
    • Green Peas: 1 cup (150g)
    • Cream: 1/4 cup (60ml)
    • Salt and Black Pepper: To taste

    For the Bread:

    • Bread: 3 slices
    • Olive Oil: 2 tbsp
    • Garlic: 3 cloves, minced
    • Processed Cheese Slices: 2
    • Spice Mix: Your choice (e.g., Italian seasoning, paprika, or garlic powder)

    Instructions

    1. Prepare the Soup Base

    • Sauté the Vegetables: In a large pot, heat 2 tbsp of olive oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
    • Add Carrots and Celery: Add the sliced carrots and celery to the pot, cooking for another 3-4 minutes, stirring occasionally. Add the minced garlic and cook until fragrant, about 30 seconds.

    2. Thicken the Soup

    • Add Flour: Sprinkle 3 tbsp of flour over the sautéed vegetables and cook, stirring constantly, for about 1 minute. This step helps to thicken the soup and eliminates the raw flour taste.

    3. Cook the Chicken

    • Add Main Ingredients: Add the diced potatoes, 1 liter of vegetable broth, and chicken thighs to the pot. Season with 1 tsp of dried thyme, salt, and black pepper.
    • Simmer: Bring the soup to a simmer, cover the pot, and let it cook for 10-15 minutes, or until the chicken is cooked through and the potatoes are tender.

      4. Prepare the Bread

      • Preheat the Oven: Preheat your oven to 180°C (350°F).
      • Prepare the Bread: Place the bread slices on a baking tray, drizzle with olive oil, and sprinkle with the minced garlic and your chosen spice mix.
      • Bake: Bake the bread in the preheated oven for about 10 minutes, or until golden and crispy. Once baked, remove the bread from the oven and immediately spread the processed cheese slices over each slice while they’re still warm, allowing the cheese to melt slightly.

      5. Finish the Soup

      • Dice the Chicken: Once the chicken is cooked, remove it from the pot and let it cool slightly. Remove any thyme sprigs from the soup if using fresh thyme. Dice the chicken and return it to the pot.
      • Add Broccoli and Peas: Add the broccoli florets and green peas to the soup, cooking for an additional 2-3 minutes until the broccoli is tender.
      • Stir in Cream: Finally, stir in the 1/4 cup of cream and adjust the seasoning with more salt and black pepper if needed.

      6. Serve

      • Serve Hot: Ladle the creamy chicken and broccoli soup into bowls and serve hot, alongside the garlic bread for dipping. The bread’s crispy texture complements the creamy soup, making each bite a satisfying experience.

      Nutrition Information

      • Servings: 4
      • Calories: Approximately 450 kcal per serving (including bread)
      • Protein: 25g
      • Fat: 20g
      • Carbohydrates: 45g
      • Fiber: 8g
      • Sugar: 8g
      • Sodium: 900mg

      This Creamy Chicken and Broccoli Soup is not only comforting and filling but also provides a good balance of protein, fiber, and essential vitamins and minerals. Paired with cheesy garlic bread, it’s a meal that’s both satisfying and nourishing. Enjoy this delightful dish with family and friends for a cozy, delicious dining experience!

  • Homemade Cheese 10 Times Cheaper Than Store-Bought

    Homemade Cheese 10 Times Cheaper Than Store-Bought

    Homemade Cheese 10 Times Cheaper Than Store-Bought

    Table of Contents

    Ingredients:

    A small box of cornstarch – 200 g
    A jar of butter or margarine – 250 g
    2 packets of grated Parmesan cheese – 100 g
    A pinch of salt
    1 liter of milk
    Preparation:
    1. First, mix the milk, cheese, and cornstarch without heating, just to eliminate lumps by stirring a little.
    2. Then add the butter, turn on the heat, and stir until it melts completely.
    3. Continue stirring until the cheese reaches the desired point, i.e., when it easily detaches from the pan.
    4. Then put it in a container (usually, we use glass dishes or ice cream boxes) and wait for it to cool.

     

  • Easy Ice Cream Recipe: 4 Ingredients and Very Creamy, Yields Well

    Easy Ice Cream Recipe: 4 Ingredients and Very Creamy, Yields Well

    Quick and Creamy Homemade Ice Cream Recipe | Only 4 Ingredients!

    Whip up a batch of deliciously creamy homemade ice cream with just 4 simple ingredients! This easy recipe yields a wonderfully smooth and satisfying treat.

    This basic no-churn ice cream recipe is versatile, and you can customize it by adding different flavors or mix-ins according to your preference. Experiment with different extracts, fruits, or nuts to create your favorite variations. Enjoy your homemade ice cream!

    Introduction: Indulge in the creamy goodness of homemade ice cream with our quick and easy recipe! With just four simple ingredients, you can create a batch of irresistibly smooth and creamy ice cream that will rival any store-bought treat. Whether you’re craving a refreshing dessert on a hot day or simply looking for a delicious sweet treat, this homemade ice cream recipe is sure to satisfy. Let’s dive into how to make this creamy delight that’s bound to become a family favorite.

    Ingredients:

    • 2 cups heavy cream
    • 1 can (14 ounces) sweetened condensed milk
    • 1 teaspoon vanilla extract
    • Your choice of mix-ins (chocolate chips, crushed cookies, fruit, etc.) – optional

    Instructions:

    1. In a large mixing bowl, whip the heavy cream until stiff peaks form. You can use an electric mixer or do this by hand.
    2. In a separate bowl, combine the sweetened condensed milk and vanilla extract. Mix until well combined.
    3. Gently fold the sweetened condensed milk mixture into the whipped cream. Be careful not to deflate the whipped cream; fold until the mixture is smooth and well incorporated.
    4. If desired, fold in your chosen mix-ins, such as chocolate chips or crushed cookies.
    5. Pour the ice cream mixture into a lidded container or a loaf pan, spreading it out evenly.
    6. Cover the container with a lid or plastic wrap and freeze for at least 6 hours or overnight.
    7. Once fully frozen, your easy and creamy homemade ice cream is ready to be scooped and enjoyed!
  • How to bake scones easily and perfectly

    How to bake scones easily and perfectly

    How to bake scones easily and perfectly

    Table of Contents

    To bake Scones you will need :

    3 ¼ cup plain flour
    1 cup unsalted butter very cold
    1 cup buttermilk (very cold)
    2tspn baking powder
    ¼ tsp bicarbonate of soda
    1tsp salt
    3 tspn granulated sugar

    How to bake scones :

    Add flour ,salt, sugar, baking powder, bicarbonate of soda in a mixing bowl combine with a fork
    Grate the butter using a kitchen grater inside the dry ingredients mixture, use a fork to combine until you reach bread crumbs like mixture .
    Place the bowl in the refrigerator for about 15minutes
    Remove from the refrigerator and add very cold buttermilk gradually and at the same time mixing with a fork.
    Add about 1 tblspn of flour on your working surface and pour your dough ( that is not fully combined at this point but don’t add any extra buttermilk)
    Use your hands to mix the dough, eventually it will combine and form a rectangle
    Use a dough cutter and cut the rectangle into half, Place the other half on top of the other, and roll into a 1 cm thick rectangle using a rolling pin
    Now take your biscuit cutter, cut into desired shapes.
    Brush with milk before baking into a preheated oven of 180degrees for about 20 to 25mins.
    Now you know How to bake scones
    Enjoy your English Scones.

  • Baked Cauliflower with Cheese and Herb Sauce

    Baked Cauliflower with Cheese and Herb Sauce

    Baked Cauliflower with Cheese and Herb Sauce

    Table of Contents

    Ingredients

    For the Cauliflower:

    • Cauliflower: 1, divided into florets
    • Lemon: 3 slices
    • Fresh Dill: 2 sprigs
    • Hard Cheese: Amount to taste, grated (e.g., Parmesan)
    • Semi-Hard Cheese: Amount to taste, grated (e.g., Cheddar or Gruyère)
    • Rosemary: To taste
    • Salt: To taste

    For the Sauce:

    • Butter: 150 g (5.3 oz)
    • Milk: 250 ml (8.5 fl oz)
    • Flour: Around 2 tablespoons, to thicken the sauce
    • Salt: To taste
    • Black Pepper: To taste
    • Nutmeg: To taste
    • Garlic: 4 cloves, minced

    Instructions

    1. Prepare the Cauliflower

    • Divide the Cauliflower: Start by dividing the cauliflower into florets. Cut the florets into bite-sized pieces for even cooking.
    • Cook the Cauliflower: Place the sliced cauliflower in a tall pot with plenty of water. Add 3 slices of lemon and 2 sprigs of fresh dill. These additions will infuse the cauliflower with a fresh, zesty flavor. Cover the pot with a lid and cook for 5 minutes until the cauliflower is slightly tender but still firm.

    2. Prepare the Sauce

    • Melt the Butter: In a saucepan, melt 150 g of butter over low heat. Once melted, add 2 tablespoons of flour and stir continuously to create a smooth roux. This will thicken the sauce.
    • Add Milk and Seasonings: Gradually pour in 250 ml of milk while whisking to avoid lumps. Continue to cook on low heat, stirring constantly, until the sauce thickens.
    • Season the Sauce: Season the sauce with a pinch of salt, black pepper, and a dash of nutmeg for warmth. Add the minced garlic and continue to cook for another 2 minutes to allow the flavors to meld together.

      3. Assemble the Dish

      • Drain the Cauliflower: Once the cauliflower is cooked, drain it thoroughly and place it in a baking dish.
      • Add the Cheese and Sauce: Sprinkle a generous handful of grated hard cheese (like Parmesan) over the cauliflower. Add a pinch of rosemary for an aromatic touch. Pour the prepared sauce evenly over the cauliflower.
      • Top with More Cheese: Sprinkle a handful of grated semi-hard cheese (like Cheddar or Gruyère) over the top. This will melt beautifully and form a golden crust.

      4. Bake the Cauliflower

      • Preheat the Oven: Preheat your oven to 200°C (390°F).
      • Bake: Place the baking dish in the preheated oven and bake for 15 minutes or until the cheese is melted and golden brown.

      5. Serve

      • Serve Hot: Remove the baked cauliflower from the oven and let it cool slightly before serving. This dish is best enjoyed hot, with the cheese bubbly and the cauliflower tender.

      Nutrition Information

      • Servings: 4
      • Calories: Approximately 350 kcal per serving
      • Protein: 12g
      • Fat: 28g
      • Carbohydrates: 14g
      • Fiber: 4g
      • Sugar: 5g
      • Sodium: 600mg

      This Baked Cauliflower with Cheese and Herb Sauce is a delicious and satisfying dish that brings out the best in simple ingredients. The combination of creamy sauce, melted cheese, and tender cauliflower makes it a perfect choice for a cozy dinner. Enjoy this dish with your loved ones, and watch it quickly become a new favorite in your household!

  • Blueberry and Cream Cheese Cake

    Blueberry and Cream Cheese Cake

    Ingredients

    For the Sponge Cake:

    • 5 egg yolks
    • A dash of salt
    • 60 grams of granulated sugar
    • 40 grams of unsweetened cocoa powder
    • 45 grams of water
    • 80 grams of all-purpose flour
    • 1 tablespoon of cornstarch
    • 1 teaspoon of baking powder
    • 5 egg whites
    • An additional 60 grams of granulated sugar
    For the Blueberry Cream Cheese Filling:
    • 18 grams of gelatin powder
    • 120 grams of cold water for gelatin
    • 600 grams of cream cheese softened
    • 240 grams of powdered sugar
    • 500 grams of fresh blueberries
    • 60 grams of granulated sugar
    • 2 tablespoons of fresh lemon juice
    • 500 grams of heavy cream 33% fat content
    • An additional 3 grams of gelatin
    • 20 grams of cold water for the additional gelatin

    Instructions

    For the Sponge Cake:

    • Prepare: Preheat your oven to 180℃ (356℉). Line the baking dish with parchment paper.
    • Yolk Mixture: Beat the egg yolks with a dash of salt and 60 grams of sugar until light and fluffy. Incorporate the cocoa and water smoothly, followed by sifting in the flour, cornstarch, and baking powder.
    • Egg Whites: In a separate bowl, whisk the egg whites to soft peaks, gradually adding 60 grams of sugar until stiff peaks form.
    • Combine: Gently fold the egg whites into the yolk mixture to maintain airiness.
    • Bake: Pour the batter into the prepared dish, smoothing the top. Bake for 25 minutes. Let cool before assembling.

    For the Blueberry Cream Cheese Filling:

    • Gelatin Prep: Sprinkle the gelatin over the cold water in two separate bowls (18g for the cheese mixture, 3g for the cream) and let it bloom for about 5 minutes.
    • Cheese Mixture: Whip the cream cheese and powdered sugar until smooth. Gently warm the first gelatin mixture until dissolved and mix into the cheese along with the lemon juice.
    • Blueberry Blend: In a saucepan, combine blueberries, 60 grams of sugar, and cook until the berries begin to burst. Allow to cool slightly, then blend into the cheese mixture.
    • Whipped Cream: Whip the heavy cream to soft peaks. Warm the additional gelatin mixture and incorporate into the whipped cream.
    • Fold: Gently fold the whipped cream into the blueberry cheese mixture for a light, airy filling.
    Assembly:
    • Spread the blueberry cream mixture over the cooled sponge cake base. Chill in the refrigerator for at least 3 hours to set.

    To Serve:

    • Slice the cake into generous pieces and serve chilled. Each bite promises a harmonious blend of velvety cream cheese, bursting blueberries, and chocolatey sponge cake.
  • Cheesy Pork Chop Casserole

    Cheesy Pork Chop Casserole

    This indulgent dish is a celebration of savory satisfaction, featuring thick, succulent pork chops enveloped in a rich and gooey cheese-laden embrace. Each pork chop, tender and expertly seasoned, is seared to perfection before being nestled into a bed of creamy, cheesy goodness. The star of the show is undoubtedly the molten blanket of melted cheese, which blankets the pork chops, creating a decadent and comforting symphony of flavors.

    As the casserole emerges from the oven, the irresistible aroma of bubbling cheese and perfectly cooked pork fills the air, creating an anticipation that heightens the dining experience. The cheese, a melty medley of gooey perfection, forms a golden crust on top, promising a delightful contrast of textures as you delve into this culinary masterpiece.

    The pork chops, having absorbed the essence of the cheese and accompanying seasonings, are not only tender but also infused with a depth of flavor that extends beyond the surface. The cheese, in turn, adds a creamy and indulgent element, creating a harmonious marriage of meaty richness and dairy decadence in every heavenly bite.

    As you take your first forkful, the pork chops yield effortlessly, revealing a succulence that is complemented by the cheesy symphony. The flavors mingle on the palate, creating a comforting and satisfying experience that transcends the ordinary. The Cheesy Pork Chop Casserole is a testament to the art of comfort food, a dish that invites you to savor the simple pleasures of a well-executed pairing of pork and cheese. It is a celebration of warmth, flavor, and indulgence, a culinary journey that lingers in the memory long after the last forkful has been enjoyed.

    Ingredients

    6 pork chops
    8 sliced potatoes
    1 sliced onion
    6 tablespoons butter
    7 tablespoons extra virgin olive oil
    3 cups chicken stock
    2 1/2 cups grated cheddar cheese
    2 cups milk
    2/3 cup all-purpose flour
    1/4 cup chopped chives
    Salt and pepper to taste
    1 teaspoon granulated garlic

    Preparation

    1. Preheat your oven to 350°F. Meanwhile, soak sliced potatoes in cold water. This removes excess starch and prevents browning. This step can be done a few hours ahed as well.
    2. In a large skillet, melt 4 tbsp of butter and 4 tbsp of olive oil over medium-high heat. Add onions and cook until caramelized. Sprinkle 2/3 cup of all-purpose flour over onions.
    3. Pour in 3 cups of chicken stock and 2 cups of milk. Stir continuously until the mixture thickens and comes to a simmer. Season with salt and pepper. Stir in cheese and chives until melted. Remove from heat.
    4. Grease casserole dish. Drain soaked potatoes. Layer half of potatoes and follow with half of cheese sauce. Repeat for second layer.
    5. Bake in preheated oven for 20 mins.
    6. Meanwhile, let’s brown the chops! Mix together 1 cup flour, granulated garlic, salt and pepper. Dredge each pork chop in this mixture. In another skillet, heat 2 tbsp of softened butter and 3 tbsp of olive oil over medium-high heat. Add the pork chops and cook until they’re browned on both sides, about 4-5 minutes per side.
    7. Place browned pork chops over potatoes in casserole.
    8. Bake uncovered for 40 minutes or until the pork chops are cooked through and the casserole is bubbly and golden.

    Optionally, garnish with additional chopped chives before serving.

    Whether it’s a cozy family dinner or a gathering with friends, this Cheesy Pork Chop Casserole is sure to impress. The tender pork chops combined with the creamy, cheesy sauce make for a satisfying and flavorful dish that everyone will love. So, grab your ingredients and get ready to delight your taste buds with this delicious casserole!

  • 5 Minute Chocolate Fudge

    5 Minute Chocolate Fudge

    Ingredients:
    2 tablespoons of butter
    2/3 cup evaporated milk
    1 2/3 cups granulated sugar
    1/2 teaspoon of salt
    2 cups miniature marshmallows
    1 1/2 c chocolate chips
    1 tsp vanilla extract
    1/2 cup pecan
    Instructions:
    Step1: Mixing butter, milk, sugar also salt in saucepan on heat.
    Bring mixture to boil; cook 4 to 5 minutes, stirring constantly.
    Remove the pan from the fire. Stir in miniature marshmallows, chocolate chips, vanilla and chopped walnuts.
    Step2: Beat fudge for about 1 minute or until marshmallows melt and mixture is well blended. Pour the fudge mixture into a buttered 8-inch square pan and let cool and set.
    Cutting fudge to small squares.
  • Halved Crispy Roast Potatoes Recipe: The Ultimate Side Dish

    Halved Crispy Roast Potatoes Recipe: The Ultimate Side Dish

    When it comes to side dishes, few can rival the deliciousness of perfectly roasted potatoes. The “Halved Crispy Roast Potatoes” recipe takes the classic roast potato to a whole new level, offering a crunchy exterior and a soft, fluffy interior that makes it the perfect accompaniment to any meal. This recipe is a staple in many households, loved for its simplicity, affordability, and unbeatable flavor. Whether you’re serving it with a Sunday roast, alongside a weeknight dinner, or as part of a festive feast, these halved crispy roast potatoes will leave everyone asking for seconds.

     

    This “Halved Crispy Roast Potatoes” recipe is a must-try for anyone who loves a good, hearty side dish. It’s easy to make, incredibly satisfying, and pairs well with just about any main course. Enjoy the delightful crunch and creamy center with every bite

    INGREDIENTS:

    • 6 large potatoes, preferably Yukon Gold or Russet
    • 3 tablespoons of olive oil or melted butter
    • 1 teaspoon of sea salt
    • 1/2 teaspoon of freshly ground black pepper
    • 1/2 teaspoon of garlic powder (optional)
    • 1 teaspoon of fresh or dried rosemary, finely chopped (optional)
    • 1/2 teaspoon of paprika (optional)
    • Fresh parsley, chopped (for garnish)

    INSTRUCTIONS:

    1. Preheat Your Oven: Start by preheating your oven to 425°F (220°C). This high temperature is essential for achieving that perfect crispy exterior on your potatoes.
    2. Prepare the Potatoes: Wash and peel the potatoes if you prefer, although leaving the skin on can add extra texture and flavor. Cut each potato in half lengthwise to create large, even halves. This size allows the potatoes to cook evenly while giving you that delicious contrast between the crispy edges and the soft interior.
    3. Parboil the Potatoes (Optional but Recommended): For the crispiest potatoes, parboil them before roasting. Place the halved potatoes in a large pot of salted boiling water and cook for about 8-10 minutes until they are just beginning to soften. Drain them thoroughly and let them cool slightly. This step helps to rough up the edges of the potatoes, which in turn creates more surface area for crisping in the oven.
    4. Season the Potatoes: In a large bowl, toss the halved potatoes with olive oil or melted butter. Ensure each potato half is well-coated. Add sea salt, black pepper, and any other seasonings you prefer, such as garlic powder, rosemary, or paprika. The seasoning is key to flavoring the potatoes inside and out.
    5. Roast the Potatoes: Arrange the seasoned potatoes cut side down on a baking sheet lined with parchment paper or foil. This positioning ensures the cut sides get extra crispy. Place the baking sheet in the preheated oven and roast for about 30-40 minutes, or until the potatoes are golden brown and crispy on the outside. Flip the potatoes halfway through the cooking time to ensure they cook evenly.
    6. Garnish and Serve: Once the potatoes are perfectly crispy and cooked through, remove them from the oven. Garnish with fresh parsley for a pop of color and added freshness. Serve immediately while hot and crispy.

    Tips for Perfect Halved Crispy Roast Potatoes:

    • Use the Right Potatoes: Yukon Gold or Russet potatoes work best for this recipe due to their starchy nature, which yields a fluffy interior and crispy exterior.
    • Don’t Skip the Parboiling: Parboiling is the secret to getting that perfect crunch, as it roughs up the surface of the potatoes, allowing them to crisp up better in the oven.
    • Ensure Even Coating: Make sure each potato half is thoroughly coated in oil or butter and seasoning. This not only adds flavor but also helps in achieving that desirable golden crust.
    • Space Them Out: Don’t overcrowd the baking sheet. Giving the potatoes enough space allows the hot air to circulate, ensuring they roast rather than steam.
  • Creamy Banana Crunch Dessert: A Delightful Treat for Any Occasion

    Creamy Banana Crunch Dessert: A Delightful Treat for Any Occasion

    This Creamy Banana Crunch Dessert with Pudding Rice Krispies is a delightful treat that combines the sweet, creamy taste of bananas with the satisfying crunch of Rice Krispies, all enveloped in a luscious pudding layer. It’s an easy-to-make, no-bake dessert that is sure to become a favorite at any gathering.

    This dessert is a wonderful combination of creamy, fruity, and crunchy elements, making it a hit for any occasion. Whether you’re serving it at a family gathering or just indulging at home, the Creamy Banana Crunch Dessert is a delicious and easy-to-make treat that everyone will love.

    Ingredients:

    • 4 cups Rice Krispies cereal
    • 1/2 cup butter
    • 1/2 cup brown sugar
    • 1 (3.4 oz) box of instant vanilla pudding mix
    • 2 cups cold milk
    • 1 (8 oz) container of whipped topping (Cool Whip)
    • 4-5 ripe bananas, sliced
    • 1 cup crushed pineapple, drained
    • 1/2 cup chopped nuts (optional)

    INSTRUCTIONS:

    1. Prepare the Crunch Layer:
      • In a large saucepan, melt the butter over medium heat.
      • Add the brown sugar and stir until it’s completely dissolved and the mixture starts to bubble slightly.
      • Remove from heat and stir in the Rice Krispies until they’re fully coated with the sugary mixture.
      • Press the Rice Krispies mixture into the bottom of a 9×13-inch baking dish, creating a firm and even layer. Let it cool and set while you prepare the other components.
    2. Make the Pudding:
      • In a medium mixing bowl, whisk together the instant vanilla pudding mix and cold milk until thickened, about 2 minutes.
      • Gently fold in the whipped topping until fully combined.
    3. Assemble the Dessert:
      • Spread half of the pudding mixture over the cooled Rice Krispies crust.
      • Layer the sliced bananas evenly over the pudding.
      • Add the drained crushed pineapple on top of the bananas.
      • Spread the remaining pudding mixture over the fruit.
      • If desired, sprinkle chopped nuts on top for added texture and flavor.
    4. Chill and Serve:
      • Refrigerate the dessert for at least 2 hours to allow the flavors to meld and the dessert to firm up.
      • Before serving, garnish with additional banana slices or a drizzle of caramel sauce, if desired.

    Tips for Success:

    • Bananas: Use ripe but firm bananas for the best flavor and texture. Overripe bananas might turn mushy.
    • Rice Krispies: Press the Rice Krispies mixture firmly into the dish, so it forms a solid base that holds together when cut.
    • Chilling: Ensure the dessert is well-chilled before serving to make slicing easier and to enhance the flavors.
  • Strawberry Shortcake Cheesecake Dessert Sushi Rolls

    Strawberry Shortcake Cheesecake Dessert Sushi Rolls

    Ingredients:
    Cheesecake Filling:
    1 package (8 oz) cream cheese, softened
    1/4 cup granulated sugar
    1 teaspoon vanilla extract
    1 cup heavy whipping cream
    Strawberry Filling:
    1 cup fresh strawberries, diced
    2 tablespoons granulated sugar
    Shortcake Layer:
    1 1/2 cups crushed shortbread cookies or graham crackers
    1/4 cup unsalted butter, melted
    Rolls:
    6 large crepes or thin cake layers (store-bought or homemade)
    Powdered sugar, for dusting
    Directions:
    Prepare the Cheesecake Filling:
    In a large bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
    In a separate bowl, whip the heavy whipping cream until stiff peaks form.
    Gently fold the whipped cream into the cream cheese mixture until well combined.
    Prepare the Strawberry Filling:
    In a small bowl, mix the diced strawberries with the granulated sugar. Let sit for about 10 minutes to macerate.
    Prepare the Shortcake Layer:
    In a medium bowl, combine the crushed shortbread cookies or graham crackers with the melted butter until the mixture resembles wet sand.
    Assemble the Rolls:
    Lay out a crepe or thin cake layer on a flat surface. Spread a thin layer of the cheesecake filling evenly over the entire surface.
    Sprinkle a portion of the shortcake layer over the cheesecake filling.
    Spoon a line of the strawberry filling about 1 inch from the edge of the crepe or cake layer.
    Carefully roll the crepe or cake layer tightly around the strawberry filling, creating a sushi roll shape.
    Repeat with the remaining crepes or cake layers and fillings.
    Chill and Slice:
    Wrap each roll tightly in plastic wrap and refrigerate for at least 1 hour to firm up.
    Once chilled, remove the plastic wrap and use a sharp knife to slice each roll into 1-inch pieces.
    Serve and Enjoy:
    Arrange the Strawberry Shortcake Cheesecake Dessert Sushi Rolls on a serving platter and dust with powdered sugar before serving. Enjoy this delightful and creative treat!
  • Carrot cake rolls with cream

    Carrot cake rolls with cream

    Carrot cake rolls with cream cheese frost filling

    Ingredients

    +For cake:

    °3/4 cup flour

    °2 teaspoons. Ground cinnamon

    °1 teaspoon. Baking Powder

    °1/2 teaspoon. Kosher Salt

    °1/2 teaspoon. Ground ginger

    °1/4 teaspoon. Ground nutmeg

    °1/8 teaspoon. Earth Carnation

    °3 large eggs

    °1/2 Cup Sugar Sweetheart

    °2 tbsp. Vegetable Oil

    °1 teaspoon. Pure vanilla extract

    °3 Grated Medium Islands

    +To fill:

    °1 cup sugar sweets

    °1 pack (8 ounces) soft cream cheese

    °6 tbsp. Soft salted butter

    °1 teaspoon. Pure vanilla extract

    +For glass spray:

    °3 cups of confectionery sugar

    °1/2 teaspoon vanilla extract

    °10-11 tbsp. Milk

    Preparation

    Preheat oven to 375 degrees Fahrenheit and line 15 inches by 10 inches with paper, leaving a little bump on each side.

    In a medium bowl, combine the flour, cinnamon, baking powder, salt, ginger, nutmeg, cloves and whisk well.

    In a large bowl, combine the eggs with the sugar and whisk until combined.

    Add the vegetable oil, vanilla extract and carrots and mix again until combined.

    Pour the dry ingredients into a large bowl and stir until combined.

    Stir the mixture until it is combined. Pour the mixture into the jelly pan and spread in an equal layer. Bake for 12 minutes, then remove the cake from the pan using bulges on both sides.

    Place the cake on a large wooden chopping board and gently roll the cake along.

    Carefully transfer the cake to the cooling rack and allow it to cool completely.

    to prepare the filler,

    Combine the confectionery sugar, cream cheese, butter and vanilla extract in a medium bowl and whisk until smooth and creamy.

    Carefully roll out the cake and spread the filling on the cake, leaving a small gap on all edges.

    Wrap the cake and tightly wrap it in plastic wrap.

    Cool in the fridge for 1 hour before serving.

    When ready to serve, mix the glazing ingredients in the mixing bowl and whisk until smooth. Sprinkle over the cake and chop.

    Enjoy !

  • Tacos with Potatoes and Green Peppers

    Tacos with Potatoes and Green Peppers

    Potato Tacos with Spicy Green Peppers

    Ingredients

    • 1.5 pounds small boiling potatoes, cut in half
    • 3 tablespoons of olive oil, and extra for cooking the tortillas
    • 1 small white onion, thinly sliced
    • 6 regular poblano peppers, roasted and peeled
    • A little bit of salt
    • 8 ounces of crumbled Mexican fresh cheese, or you can use goat cheese or feta as substitutes
    • 16 epazote leaves, finely chopped (if desired)
    • 8-12 corn tortillas, lightly cooked in olive oil

    How to Prepare Potato Tacos with Spicy Green Peppers

    1. Put the potatoes in salted water making sure they are covered. Cook until they become soft, about 15 minutes.
    2. After boiling, let them cool with cold water. After they have cooled down, remove the skin and cut them into small pieces.
    3. Pour the oil into a strong pan and heat it over medium heat.
    4. Add the chopped onions and potatoes. Cook the ingredients in a pan, stirring them every so often to prevent them from sticking, until they turn a dark brown color. This will take around 10 to 15 minutes.
    5. While the potatoes are cooking, remove the seeds from the roasted poblanos and roughly chop them.
    6. Combine these diced poblano peppers with the fried potatoes. If you have epazote, put it in and add salt to the mixture.
    7. Turn off the stove and mix in the cheese.
    8. In another pan, cook the corn tortillas with olive oil over medium heat.
    9. After filling them with the potato mixture, fold them and serve with a sauce you like.

    Frequently Asked Questions

    Can I change the cheese in this recipe?

    Of course! While it’s best to use Mexican queso fresco, you can also use cheeses such as feta or goat cheese. Keep in mind that different types of cheese can change how a taco tastes and feels.

    Is epazote an important ingredient?

    No, not really. Epazote, which is commonly used in Mexican cuisine, is not necessary in this recipe. If you can’t find it, you can use herbs such as cilantro or oregano instead to add various flavors.

    Can I roast the poblano peppers in advance?

    Of course, you can. After cooking the poblano peppers, put them in a closed container and keep them in the fridge. Use them when you are ready to make your tacos.