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Cheese Twist Bread

Mary Berry’s Boiled Fruit Cake

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LEMON CAKE Preheat the oven

Ingredients:

• 4 eggs
• 100 ml of extra virgin olive oil or butter
• 180g of sugar
• 280g of flour
• 15 g baking powder
• 150 g plain yogurt NOT Greek yogurt
• 60ml lemon juice
• The grated zest of 2 lemons

Preparation:

1. Preheat the oven. Grease a round mold with butter and sprinkle it with flour. Eliminate excess flour (instead of flour and butter you can use baking paper). Mold diameter: 20 cm.
2. Beat the egg with the sugar until creamy and whitish. Keep beating and add the oil little by little.
3. Add the grated lemon peel, lemon juice and yogurt. Beat a little more so that the mixture is homogeneous.
4. Add flour and baking powder. Beat a little more until smooth.
5. Pour the lemon cake batter into the mold and smooth it out. Bake for about 45 minutes. Oven: 180ºC.
6. When you take the cake out of the oven, leave it in the pan for 10 minutes, then remove the pan and transfer it to a wire rack to cool completely.

Khachapuri in 10 Minutes on Kefir

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Everyone loved it after trying it – easy, economical and tasty dish.

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Bread rolls: the recipe for fried and baked rolls

Ingredients

WHITE BREAD
8 slices
BAKED HAM
8 thin slices
EMMENTAL
8 thin slices
EGG
2
BREAD CRUMBS
to taste
SALT
to taste
EXTRA VIRGIN OLIVE OIL
to taste
FOR FRYING
PEANUT SEED OIL
to taste

instruction

1. Bread rolls are filled rolls, characterized by a tasty and stringy centre, ideal to bring to the table as an appetizer or second course to accompany your favorite side dish. In our recipe we offer them both fried , for an ultra-delicious version, and cooked in the oven, for a lighter but equally tasty version, suitable for those who pay attention to their figure.
2. Making them at home is very simple. Simply remove the crust from the bread, gently crush the slices with a rolling pin and then fill them with thinly sliced ​​cooked ham and Emmental . At this point all you have to do is wrap the bread on itself, let the resulting cylinders harden in the fridge for half an hour and finally dip them in the egg, previously beaten with a pinch of salt, and in the breadcrumbs . Once ready, you can decide whether to dip the rolls in boiling seed oil until they are golden and fragrant, or whether to arrange them on a baking tray with a drizzle of olive oil and place them in a preheated oven at 200°C for about 20 minutes: in both cases they will be delicious.
3. Also excellent to serve at aperitif time , as a tasty finger food, or for a party buffet , together with other savory appetizers, these delicious morsels can be customized to your liking with your favorite ingredients. Instead of Emmental you can use scamorza, provola, dry mozzarella for pizza or other stretched curd cheese, or you can replace the cooked cheese with speck, well-drained anchovy fillets , chopped dried cherry tomatoes or with grilled vegetables .
4. To optimize time, you can package the rolls in advance and then store them in the fridge, wrapped in cling film, until ready for service: the important thing, to appreciate them in all their goodness, will be to cook them when the guests arrive and consume them immediately, very hot.
5. Find out how to prepare bread rolls following the step-by-step procedure and advice. If you liked this recipe, also try the mozzarella skewers in carrozza or try your hand at other delicious appetizers with pancarré .
   

   How to prepare bread rolls

   Step 1 Remove the crust from the bread 1.

   Step 2 Gently crush the bread slices with a rolling pin2.

   Step 3 Place the thinly sliced ​​cooked ham in the center3.

   Step 4 Cover with a slice of cheese4.

   Step 5 Roll the bread on itself
   5in order to obtain many rolls.

   Step 6 Arrange the bread rolls on a cutting board 6, wrap them with a sheet of cling film and leave them to harden in the fridge for half an hour.

   Step 7 Once the time has passed, dip the rolls in the egg 7, previously beaten with a pinch of salt.

   Step 8 Roll them in breadcrumbs8.

   Step 9 Arrange half the rolls on a baking tray, drizzle them with a drizzle of extra virgin olive oil 9and put them in a preheated oven at 200°C for about 20 minutes.

   Step 10 Once cooked, take the rolls out of the oven and fry the remaining ones in boiling seed oil10.

   Step 11 When they are golden and fragrant, remove them with a slotted spoon and let them drain on a sheet of absorbent kitchen paper11.

   Step 12 Arrange the bread rolls, fried and baked, on a serving plate 12, bring to the table and serve

Plum and Cocoa Cake Recipe

Ingredients

Wet Ingredients:

• 1 large egg
• 50 g sugar (about 1/4 cup)
• 1 tablespoon yogurt
• 30 ml vegetable oil (about 2 tablespoons)

Dry Ingredients:

• 150 g all-purpose flour (about 1 1/4 cups)
• 1 teaspoon baking powder
• 1 tablespoon cocoa powder

Fruit:

• 4 plums, halved and pitted

Optional:

• Powdered sugar, for dusting

Nutrition Information

• Servings: 8 slices
• Calories per serving: Approximately 150 kcal
• Fat: 7g
• Carbohydrates: 20g
• Protein: 3g

Instructions

1. Prepare the Plums

Start by preheating your oven to 180°C (350°F). As the oven warms up, halve and pit the 4 plums, setting them aside once prepared. The plums will serve as the star of the cake, providing both flavor and texture.

2. Mix the Wet Ingredients

In a medium-sized mixing bowl, beat the egg and sugar together until the mixture becomes pale and slightly frothy. This step is crucial as it incorporates air into the mixture, which will help give the cake a light texture. Next, add the yogurt and vegetable oil to the egg mixture, stirring until everything is well combined. The yogurt not only adds moisture but also contributes a slight tang that balances the sweetness of the sugar and richness of the cocoa.

3. Combine the Dry Ingredients

In a separate bowl, sift together the flour, baking powder, and cocoa powder. Sifting ensures that there are no lumps in the dry ingredients and helps to evenly distribute the baking powder, which is key for even rising. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. It’s important not to overmix the batter; doing so can result in a dense cake. The batter should be smooth and slightly thick.

4. Assemble the Cake

Prepare a 20 cm (8-inch) round cake pan by either greasing it with a bit of vegetable oil or lining it with parchment paper. Pour the cake batter into the prepared pan, spreading it evenly with a spatula. Once the batter is evenly distributed, arrange the plum halves on top, cut side down. The plums will slightly sink into the batter as it bakes, creating a beautiful marbled effect and ensuring each bite has a bit of fruit.

Oatmeal and Apple Muffins: A Quick, Healthy Dessert for Weight Loss

Ingredients

For the Muffins:

• 1 cup oatmeal (rolled oats or quick oats)
• 150 ml warm milk (about 2/3 cup)
• 2 apples, peeled, cored, and chopped
• 20 g butter (about 1 1/2 tablespoons)
• 1 large egg
• 50 g nuts (about 1/2 cup), chopped (e.g., walnuts, almonds, or pecans)
• Avocado oil (for greasing the muffin tin)

Nutrition Information

• Servings: 6 muffins
• Calories per serving: Approximately 150 kcal
• Fat: 7g
• Carbohydrates: 19g
• Protein: 4g

Instructions

1. Soak the Oatmeal

Start by combining 1 cup of oatmeal with 150 ml of warm milk in a medium-sized bowl. Stir the mixture well to ensure that the oats are fully soaked in the milk. Allow it to sit for 10 minutes. This step softens the oats, making them more digestible and giving the muffins a tender texture.

2. Cook the Apples

While the oats are soaking, prepare the apples. In a small pan, melt 20 g of butter over medium heat. Once the butter is melted and slightly bubbly, add the 2 chopped apples. Cook the apples for 5-7 minutes, stirring occasionally, until they become soft and slightly caramelized. This cooking process enhances the natural sweetness of the apples and adds a rich, buttery flavor to the muffins. Once done, set the apples aside to cool slightly.

3. Prepare the Muffin Batter

Preheat your oven to 180°C (360°F). This temperature ensures that the muffins bake evenly and develop a golden-brown crust.

In a large mixing bowl, lightly beat 1 large egg. This will help to bind the ingredients together and give the muffins structure. To the beaten egg, add the soaked oatmeal, the cooked apples, and 50 g of chopped nuts. Mix everything together until well combined. The nuts add a satisfying crunch and a dose of healthy fats, making the muffins more filling and nutritious.

4. Prepare the Muffin Tin

To prevent the muffins from sticking, grease a muffin tin with a small amount of avocado oil. Avocado oil is a healthy, high-heat oil that won’t break down in the oven, making it a great choice for baking. Spoon the batter evenly into the muffin cups, filling each about two-thirds full. This allows the muffins room to rise without overflowing.

5. Bake the Muffins

Place the muffin tin in the preheated oven and bake for 25-30 minutes. The muffins are done when they are golden brown on top and a toothpick inserted into the center comes out clean. Baking them at this temperature and time ensures that they cook through without drying out.

6. Serve

Once the muffins are baked, remove them from the oven and allow them to cool in the tin for a few minutes. This cooling period helps the muffins firm up, making them easier to remove from the tin. Afterward, transfer the muffins to a wire rack to cool completely.

Enjoy these Oatmeal and Apple Muffins warm or at room temperature. They are perfect for a quick breakfast, a healthy snack, or a guilt-free dessert. The natural sweetness from the apples and the wholesome goodness of oats make them a satisfying and nutritious choice.

Storage Tips

• Refrigeration: Store the muffins in an airtight container in the refrigerator for up to five days. This helps maintain their freshness and prevents spoilage.
• Freezing: For longer storage, freeze the muffins individually wrapped in plastic wrap or placed in a freezer-safe bag. They can be stored in the freezer for up to three months. To enjoy, simply thaw at room temperature or warm them in the microwave for a quick snack.

Recipe Variations

• Spice It Up: Add a teaspoon of cinnamon or nutmeg to the batter for a warm, spiced flavor that pairs beautifully with the apples.
• Fruit Swap: Try replacing the apples with pears or bananas for a different flavor profile. Both fruits work well with oatmeal and add natural sweetness.
• Sweetener Addition: If you prefer a sweeter muffin, add a tablespoon of honey or maple syrup to the batter before baking.

These Oatmeal and Apple Muffins are not only quick and easy to make but also a healthy option that can support your weight loss journey. With minimal ingredients and maximum flavor, they’re a great way to enjoy a sweet treat without any guilt.

Meyer Lemon Drizzle Cakes

Ingredients:

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, at room temperature

1 cup granulated sugar

2 large eggs

1/2 cup milk

1 teaspoon vanilla extract

1/4 cup Meyer lemon juice

1/2 cup confectioners’ sugar

Instruction:

1. Preheat the oven to 350°F (175°C). Grease a bundt cake pan or muffin tin with cooking spray or butter.

2. In a large bowl, whisk together the flour, baking powder, and salt until well combined.

3. In a separate bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing well after each addition.

4. Stir in the milk and vanilla extract until well combined.

5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

6. Stir in the Meyer lemon juice, making sure to incorporate it evenly throughout the batter.

7. Pour the batter into the prepared pan and bake for 35-40 minutes (or until a toothpick inserted into the center of the cake comes out clean).

8. While the cake is baking, prepare the Meyer lemon drizzle by mixing together the confectioners’ sugar and Meyer lemon juice in a small bowl.

9. Once the cake is finished baking, remove it from the oven and let it cool in the pan for 10 minutes.

10. Carefully remove the cake from the pan and place it on a wire rack set over a sheet of parchment paper.

11. Drizzle the Meyer lemon glaze over the top of the cake, allowing it to soak in and coat the cake evenly.

12. Serve the Meyer Lemon Drizzle Cake warm or at room temperature, garnished with fresh slices of Meyer lemon and a dusting of confectioners’ sugar, if desired.

Chocolate sticks

Ingredients:

1 egg
100g sugar
240g flour
4g baking powder
90g butter
400g melted chocolate

Preparation:

1. In a bowl, add the egg and sugar and mix until the sugar dissolves. Sift the flour and baking powder, add the butter and knead until you obtain a soft, homogeneous and compact dough.

2. Wrap the dough in plastic wrap and place in the refrigerator for about 40 minutes to harden.

3. After the time has passed, cut a short piece of dough and make a long, thick loaf just below a little finger. Cut the bread into sticks about 8-10 cm long.

4. Place the sticks inside a baking sheet lined with parchment paper and bake in the oven at 180°C/356°F for about 12 minutes.

5. Melt the chocolate and, with the help of tongs, completely immerse the cookies, one at a time, in the chocolate.

6. Place the togo on parchment paper and allow to cool completely before serving

Puff Pastry Wrapped Baked Apples with Cinnamon Cream

Ingredients

For the Puff Pastry Wrapped Apples:

• 200 g puff pastry (7.1 oz)
• 4 medium-sized apples, cored
• 20 g butter (0.7 oz)
• 10 g cinnamon (0.4 oz)
• 30 g brown sugar (1.1 oz)

For the Caramel Sauce:

• 200 g sugar (7.1 oz)
• 100 ml water (3.4 fl oz)
• 7 g salt (0.2 oz)
• 500 ml whipping cream, divided (16.8 fl oz)
• 20 ml lemon juice (0.7 fl oz)

For the Cinnamon Cream:

• 300 ml whipping cream (11 fl oz)
• 80 g powdered sugar (2.8 oz)
• Pinch of cinnamon

Nutrition Information

• Servings: 4
• Calories per serving: Approximately 500 kcal
• Fat: 30g
• Carbohydrates: 55g
• Protein: 4g

Instructions

1. Prepare the Apples

Begin by preheating your oven to 180°C (350°F). This temperature will ensure the puff pastry bakes to a perfect golden brown while the apples become tender.

Core the 4 medium-sized apples, removing the seeds but leaving the apples whole. Set the apples aside while you prepare the filling.

In a small pan, melt 20 g of butter over medium heat. Once the butter is melted, add 30 g of brown sugar and 10 g of cinnamon. Stir the mixture and let it cook for 1-2 minutes, until the sugar has fully dissolved and the mixture is bubbling slightly. Remove the pan from heat and allow the mixture to cool slightly.

2. Wrap the Apples in Puff Pastry

Roll out the 200 g of puff pastry on a lightly floured surface to about 1/4-inch thickness. Cut the pastry into 4 squares, each large enough to completely encase one of the apples.