Category: cake

  • Easy and Delicious Daily Recipe: Healthy Cauliflower and Broccoli Delight!

    Easy and Delicious Daily Recipe: Healthy Cauliflower and Broccoli Delight!

    Easy and Delicious Daily Recipe: Healthy Cauliflower and Broccoli Delight!

    Table of Contents

    Ingredients

    • 500g cauliflower (17.6 oz)
    • 500g broccoli (17.6 oz)
    • 150g flour (1 1/4 cups)
    • 12 cherry tomatoes
    • 4 eggs
    • 1½ cups milk (360ml)
    • 1 carrot
    • 1 leek or onion
    • 1 garlic clove
    • 2 tbsp olive oil (30ml)
    • 80g grated light cheese (2.8 oz)
    • Chopped parsley
    • Salt and pepper to taste

    Number of Servings

    This recipe serves 4-6 people.

    Nutritional Information

    The nutritional information per serving (assuming 6 servings) is as follows:

    • Calories: 230
    • Total Fat: 10g
    • Saturated Fat: 3g
    • Cholesterol: 110mg
    • Sodium: 220mg
    • Total Carbohydrate: 20g
    • Dietary Fiber: 5g
    • Sugars: 5g
    • Protein: 12g

    Instructions

    Step 1: Cleaning and Prepping the Vegetables

    1. Prepare the Florets
      • Cut the broccoli and cauliflower into manageable florets.
    2. Boil the Vegetables
      • Boil them separately until slightly tender, approximately 5-7 minutes. Drain and set aside.

    Step 2: Sautéing the Veggies

    1. Sauté the Aromatics
      • In a pan, heat 2 tbsp of olive oil over medium heat. Add the sliced leek (or chopped onion) and diced carrot. Sauté until they turn golden brown, about 5-7 minutes.
    2. Add Garlic and Seasoning
      • Season with salt, pepper, and minced garlic. Sauté for another 1-2 minutes until fragrant.

    Step 3: Mixing the Batter

    1. Whisk the Wet Ingredients
      • In a large bowl, crack the eggs and whisk them together with the milk, salt, pepper, and olive oil.
    2. Add the Dry Ingredients
      • Gradually add the flour while whisking to avoid lumps.
    3. Incorporate Fresh Herbs
      • Stir in the chopped parsley for a fresh burst of herbaceous flavor.
    See also  Quick Dessert: Make This Treat in Just Minutes with 1 Apple, 1 Egg, and Flour – No Oven Needed!

    Step 4: Assembling the Dish

    1. Grease the Baking Dish
      • Grease a baking dish with a bit of olive oil to prevent sticking.
    2. Layer the Vegetables
      • Layer the cooked cauliflower, broccoli, sautéed veggies, and halved cherry tomatoes in the baking dish.
    3. Pour the Batter
      • Pour the batter evenly over the vegetables, ensuring everything is well coated.

    Step 5: Baking to Perfection

    1. Bake the Dish
      • Preheat the oven to 180°C (356°F). Place the baking dish in the oven and bake for 30 minutes.
    2. Add Cheese
      • Sprinkle grated cheese on top during the last 10-15 minutes of baking for an irresistible cheesy crust.

    Step 6: Serving Suggestions

    1. Serve and Enjoy
      • Once baked to golden perfection, serve your Healthy Cauliflower and Broccoli Delight hot and fresh from the oven.
    2. Pair with Sides
      • Pair it with a side salad or enjoy it on its own for a wholesome meal any time of the day.
  • Christmas Twisted Cookies

    Christmas Twisted Cookies

    Christmas Twisted Cookies

    Table of Contents

    Ingredients
    For the Dough:

    200 g Butter (softened)
    100 g Powdered sugar (icing sugar)
    1 tsp Vanilla extract
    1/4 tsp Salt
    260 g All-purpose flour
    For the Cocoa-Flavored Dough:
    6 tsp Cocoa powder
    1 tsp Ground cinnamon

    Step-by-Step Instructions

    Step 1: Preparing the Cookie Dough
    Cream the Butter and Sugar:

    Start by placing the softened butter and powdered sugar in a large mixing bowl. Use a hand mixer or a whisk to beat them together until the mixture becomes light, fluffy, and smooth. This step is important because it incorporates air into the dough, which will give your cookies a soft texture.
    Add the Vanilla and Salt:
    Stir in the vanilla extract and a pinch of salt. The vanilla will give the dough a warm, aromatic flavor that complements the sweetness of the sugar, while the salt helps balance the flavors and brings out the richness of the butter.
    Incorporate the Flour:
    Gradually add the flour to the butter mixture. It’s best to sift the flour beforehand to avoid clumps. Mix the ingredients together with a spatula or your hands until the dough comes together and is smooth. The dough should be soft and slightly sticky but firm enough to hold its shape.
    Step 2: Dividing the Dough
    Divide the Dough:

    Once the dough is combined, divide it into three equal parts. Place one part of the dough back in the bowl and set the other two aside. You will add different flavors to these portions to create the distinct twisted effect in the final cookies.
    Flavor the Dough:
    To one part of the dough, add 6 teaspoons of cocoa powder and 1 teaspoon of ground cinnamon. Knead the dough with your hands until the cocoa and cinnamon are evenly mixed in, giving the dough a rich brown color and a wonderful spiced aroma. For the other two portions, leave them plain (these will remain the original buttery flavor).
    Step 3: Chilling the Dough
    Refrigerate the Dough:

    Now that you have three portions of dough, it’s important to let them rest. This will make the dough firmer and easier to work with. Place each portion in a separate bowl or wrap them individually in plastic wrap and refrigerate them for at least 30 minutes. Chilling the dough helps prevent it from spreading too much while baking and ensures that the cookies keep their shape.
    Step 4: Shaping the Cookies
    Roll the Dough:

    After the dough has chilled, remove it from the fridge. Take out one piece at a time, as working with too much dough at once can make it difficult to shape. Roll each dough portion into small pieces—about 12 pieces per dough color. Roll each piece of dough into a small ball to start with, then gently roll them out into 21 cm long strips.
    Twisting the Dough:
    Take one piece of the plain dough and one piece of the cocoa dough. Place them side by side and gently press them together. Twist the two strips of dough together in opposite directions, ensuring that the dough remains intact and doesn’t break. You want a loose, but not too tight, twist.
    Cutting and Shaping:
    Cut the twisted dough into 7 cm long pieces. The twisted shape will give your cookies a delightful, whimsical look. Be sure to wipe your hands and utensils after each twist to prevent the cocoa powder from mixing into the white dough. This keeps the beautiful contrast between the two dough colors.
    Chill Again:
    Place the twisted dough pieces onto a baking sheet lined with parchment paper. Once all the cookies are shaped, return the baking sheet to the fridge for 10-15 minutes before baking. This helps the cookies hold their shape and prevents them from spreading too much during baking.
    Step 5: Baking the Cookies
    Preheat the Oven:
    Preheat your oven to 160°C (320°F) for a fan-assisted oven or 170°C (340°F) for a conventional oven. The temperature is important to ensure the cookies bake evenly and get that nice golden edge without burning.
    Bake the Cookies:
    Once the oven is preheated, place the baking sheet with the chilled twisted dough in the oven. Bake for 14-16 minutes, or until the cookies are lightly golden at the edges. Keep an eye on them toward the end of the baking time to avoid over-baking, as oven temperatures can vary.
    Cooling:
    When the cookies are done baking, remove them from the oven and let them cool on a wire rack. This cooling process is important, as it helps the cookies set and become firm enough to handle.
    Step 6: Finishing Touches
    Decoration (Optional):

    Once the cookies have cooled, you can decorate them with a dusting of powdered sugar, sprinkles, or even a drizzle of melted chocolate. This is optional, but it can add a festive touch to make them even more Christmas-worthy.

  • No-Bake Napoleon Cake Recipe

    No-Bake Napoleon Cake Recipe

    No-Bake Napoleon Cake Recipe

    Table of Contents

    Ingredients:

    • 2 eggs
    • 100g sugar
    • 10g vanilla sugar
    • 4 tablespoons flour (added gradually)
    • 2 tablespoons starch
    • 800ml milk
    • 80g butter
    • 500g puff pastry biscuits

    Instructions:

    1. In a bowl, whisk 2 eggs, 100g sugar, and 10g vanilla sugar until well combined.
    2. Gradually add 4 tablespoons of flour and 2 tablespoons of starch, continuing to mix until smooth.
    3. In a saucepan, heat 800ml of milk over medium heat. After it boils, let it simmer for 1-2 minutes, stirring constantly.
    4. Slowly pour the egg mixture into the hot milk while stirring continuously.
    5. Add 80g of butter to the mixture and continue stirring until the cream thickens. It should not be too thick.
    6. Cover an 18cm form with cling film.
    7. Begin assembling the Napoleon cake by layering puff pastry biscuits and cream alternately. Start and end with the biscuits.
    8. Continue layering until all the biscuits are used up.
    9. Refrigerate the Napoleon cake overnight.
    10. Enjoy your quick and delicious No-Bake Napoleon Cake!
  • 5-Minute Healthy Christmas Brownies (Sugar-Free & Flour-Free)

    5-Minute Healthy Christmas Brownies (Sugar-Free & Flour-Free)

    5-Minute Healthy Christmas Brownies (Sugar-Free & Flour-Free)

    Table of Contents

    Ingredients

    For the Base

    • 150g old-fashioned oats (1½ cups), ground into flour
    • 35g stevia powder (¼ cup)
    • 1 teaspoon baking powder
    • ¼ teaspoon salt
    • 300ml milk (1¼ cups)
    • 65g natural peanut butter (⅓ cup)
    • 1 teaspoon vanilla extract

    For the Chocolate Marble

    • 1 tablespoon unsweetened cocoa powder
    • 60ml milk (¼ cup)
    • 85g sugar-free chocolate chips (½ cup)

    Instructions

    1. Begin by preheating your oven to 175°C (350°F). Prepare an 8×8 inch (20x20cm) baking dish by greasing it thoroughly.
    2. Transform your oats into flour by processing them in a blender or food processor until you achieve a fine, powdery consistency.
    3. In a spacious mixing bowl, combine your freshly ground oat flour with stevia powder, baking powder, and salt. Whisk these dry ingredients together to ensure even distribution.
    4. Pour in the milk (1¼ cups), followed by the natural peanut butter and vanilla extract. Mix thoroughly until you achieve a smooth, consistent batter.
    5. Transfer approximately three-quarters of your batter into the prepared baking dish, spreading it evenly.
    6. Create the chocolate marble mixture by combining the remaining batter with cocoa powder and the additional ¼ cup of milk. Stir until well incorporated.
    7. Pour this chocolate mixture over the base batter in a decorative swirling pattern.
    8. Using a knife or skewer, create artistic marble effects by gently swirling the two batters together.
    9. Finish by sprinkling sugar-free chocolate chips evenly across the top.
    10. Bake for 20-25 minutes, or until a toothpick test comes out clean.
    11. Allow to cool for at least 10 minutes before cutting into squares.
    See also  The Perfect Recipe for Irresistible Melt-in-Your-Mouth Cookies

    Nutrition Information (per serving, makes 16 squares)

    • Calories: 115
    • Protein: 4g
    • Total Carbohydrates: 15g
    • Dietary Fiber: 2g
    • Net Carbs: 13g
    • Fat: 5g
    • Sugar: 0g

    Storage and Serving Tips

    • Keep fresh in an airtight container in the refrigerator for up to 5 days
    • Can be frozen for up to 3 months
    • Best served slightly warm
    • Delicious paired with sugar-free whipped cream or a glass of almond milk
    • Perfect for holiday gatherings or as a thoughtful homemade gift

    Recipe Notes and Variations

    • For gluten-free brownies, ensure you use certified gluten-free oats
    • The sweetness can be adjusted by modifying the amount of stevia
    • Try different nut butters like almond or cashew for variety
    • Add a pinch of cinnamon or nutmeg for festive flavor
    • The texture should be fudgy and moist when properly baked

    These brownies prove that holiday treats can be both nutritious and delicious. Perfect for anyone following a sugar-conscious diet or simply looking to make healthier choices during the festive season without sacrificing taste or texture.

  • Apple Yogurt Cake Recipe

    Apple Yogurt Cake Recipe

    Apple Yogurt Cake Recipe

    Table of Contents

    Ingredients:

     

      • 50g (1/4 cup) sugar
      • 2 eggs
      • 8g (1 tablespoon) vanilla sugar

     

      • 1/2 teaspoon salt
      • 125g (1/2 cup) yogurt
      • Zest of 1 lemon

     

      • 50ml (about 1/4 cup) sunflower oil
      • 420g (3 1/2 cups) 00 flour (or all-purpose flour)
      • 10g (2 teaspoons) baking powder

     

      • 2 apples, peeled and diced
      • 2 tablespoons sugar (for caramelizing apples)
      • 1 tablespoon jam (apricot or your choice)

     

    • 1 tablespoon butter

    Directions:

    • Prepare the Apples:
        • Peel and chop the apples into small cubes.

       

      • In a pan, melt 1 tablespoon of butter, then add the apples and 2 tablespoons of sugar. Cook for 5-7 minutes, until the apples soften and start to caramelize.
    • Prepare the Cake Batter:
        • Preheat the oven to 180°C (350°F).

       

        • In a large mixing bowl, whisk together the sugar, eggs, vanilla sugar, salt, and yogurt.
        • Add the lemon zest and sunflower oil, and whisk until smooth.
        • Sift the flour and baking powder into the mixture and stir until combined.

       

    • Combine the Ingredients:
        • Gently fold the cooked apples into the batter.
        • Grease a baking pan and pour the batter into the pan, spreading it evenly.

       

      • Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
    • Glaze the Cake:
        • While the cake is baking, heat the jam in a small pot until it becomes liquid.

       

      • Once the cake is baked and cooled slightly, brush the top with the warm jam to add a glossy finish.
    • Serve and Enjoy:
        • Let the cake cool completely before slicing and serving.

       

    Serving Suggestions:

      • Serve with a dollop of whipped cream or vanilla ice cream for extra indulgence.

     

      • Pair it with a hot cup of tea or coffee for an afternoon treat.
      • Add a sprinkle of powdered sugar on top for a decorative touch.
      • Serve with fresh berries on the side for added flavor and texture.

     

    • For a special twist, add a handful of chopped nuts like almonds or walnuts to the batter.

    Cooking Tips:

      • Make sure the apples are soft but not mushy to maintain texture in the cake.

     

      • Use room-temperature eggs and yogurt to help the batter mix smoothly.
      • If you prefer a lighter cake, replace half of the flour with almond flour.
      • For a more intense apple flavor, use tart apples like Granny Smith.

     

    • You can replace the jam glaze with a dusting of powdered sugar for a simpler finish.

    Nutritional Benefits:

      • Apples are rich in dietary fiber, which supports digestion.

     

    • Yogurt provides probiotics, beneficial for gut health.
    • The addition of lemon zest gives a refreshing burst of Vitamin C.

    Dietary Information:

     

    • This cake can be made vegetarian.
    • Contains dairy and eggs.

    Nutritional Facts (per serving):

     

      • Calories: 250 kcal
      • Protein: 4g
      • Carbohydrates: 38g

     

      • Fat: 10g
      • Fiber: 2g
      • Sugar: 15g

    Storage:

      • Store in an airtight container at room temperature for up to 3 days.
      • You can also refrigerate the cake for up to 1 week.

     

    • For longer storage, freeze the cake (without the glaze) for up to 3 months.

    Why You’ll Love This Recipe:

      • This Apple Yogurt Cake is simple to make yet full of flavor.

     

    • The soft, moist texture comes from the yogurt, making it a great dessert for any time of year.
    • The caramelized apples add a natural sweetness that complements the cake perfectly.

    Conclusion: This Apple Yogurt Cake is a comforting and easy dessert that will satisfy your sweet cravings. It’s a perfect blend of soft cake, sweet apples, and a subtle citrus twist. Whether for a family gathering or an afternoon treat, this cake is sure to impress. Serve it warm or chilled, and enjoy every bite!

  • Baked Oatmeal with Apples and Cranberries

    Baked Oatmeal with Apples and Cranberries

    Baked Oatmeal with Apples and Cranberries

    Table of Contents

    Ingredients

      • 1/2 cup (100 g) oatmeal
      • 2 apples, chopped

     

      • 100 ml hot water
      • 80 g cranberries
      • 80 g almonds, chopped

     

      • 1-2 tbsp stevia
      • Vanillin, to taste
      • 2 eggs (room temperature)

     

    • Avocado oil (for greasing)
    • Optional toppings: sour cream, agave syrup, strawberries

    Directions

      1. Preheat Oven: Preheat your oven to 180°C (360°F).

     

      1. Prepare Oatmeal: In a bowl, combine 1/2 cup (100 g) oatmeal with 100 ml hot water. Let it sit for a few minutes to absorb.
      2. Mix Ingredients: Add the chopped apples, cranberries, chopped almonds, stevia, and vanillin to the oatmeal mixture. Stir to combine.
      3. Add Eggs: Beat the eggs and add them to the mixture. Mix well.

     

      1. Grease Baking Dish: Grease a baking dish with avocado oil.
      2. Bake: Pour the mixture into the prepared baking dish and bake in the preheated oven for 25 minutes, or until golden brown.
      3. Cool: Let it cool slightly before serving.

     

    Serving Suggestions

    Serve the baked oatmeal warm with a dollop of sour cream, a drizzle of agave syrup, and fresh strawberries. It pairs perfectly with a hot cup of coffee or tea.

    Cooking Tips

      • Make sure the eggs are at room temperature for better mixing.
      • For added flavor, sprinkle some cinnamon or nutmeg into the mixture.

     

    • You can substitute the cranberries with raisins or dried apricots if desired.

    Nutritional Benefits

    This baked oatmeal is rich in fiber, vitamins, and minerals from the oats, apples, and cranberries. Almonds add a healthy dose of protein and healthy fats, making this a balanced and nutritious meal.

     

    Dietary Information

      • Gluten-Free: Ensure the oats are certified gluten-free if you have gluten sensitivity.
    See also  Stovetop Bottle Cake Recipe

     

    • Vegetarian: This recipe is suitable for vegetarians.

    Storage

    Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

    Why You’ll Love This Recipe

    You’ll love this recipe because it’s easy to make, naturally sweetened, and packed with nutritious ingredients. It’s a versatile dish that can be enjoyed for breakfast, as a snack, or even a healthy dessert.

     

    Conclusion

    Baked oatmeal with apples and cranberries is a delicious and wholesome recipe that’s perfect for any time of the day. Enjoy making and sharing this delightful dish with your loved ones.

  • Beef and Potato Casserole with Mozzarella

    Beef and Potato Casserole with Mozzarella

    Beef and Potato Casserole with Mozzarella

    Table of Contents

    Ingredients:

     

      • 4 chicken eggs
      • 100 g (⅓ cup) sour cream
      • Salt, to taste

     

      • Ground black pepper, to taste
      • 800 g (5-6 medium) potatoes, peeled and sliced
      • Some vegetable oil for frying

     

      • 700 g (1 ½ lbs) minced beef
      • 1 onion, chopped
      • 3 cloves garlic, minced

     

      • 300 g (1 ½ cups) tomatoes in their own juice
      • 150 g (1 ½ cups) hard mozzarella cheese, grated
      • 1 tsp dried ground sweet paprika

     

    • Salt and pepper to taste

    Directions:

      • Preheat your oven to 180°C (355°F).

     

      • Heat some vegetable oil in a pan over medium heat. Fry the sliced potatoes until lightly golden, seasoning with salt, pepper, and paprika. Set aside.
      • In another pan, heat a little vegetable oil and cook the minced beef until browned. Add the chopped onion and minced garlic, and sauté until soft and fragrant.
      • Add the tomatoes in their own juice and paprika to the beef mixture. Simmer for about 10 minutes to let the flavors combine.

     

      • In a large casserole dish, layer the cooked potatoes, followed by the beef mixture.
      • Beat the eggs and mix them with sour cream, seasoning with salt and pepper. Pour the egg mixture evenly over the casserole.
      • Sprinkle the grated mozzarella cheese over the top of the casserole.

     

    • Bake in the oven for 30 minutes or until the top is golden and bubbly.

    Serving Suggestions:

      • Serve with a side of steamed vegetables for a balanced meal.

     

      • Pair with a crisp green salad with lemon vinaigrette.
      • Top with fresh herbs like parsley or basil for extra flavor.
      • Serve with a slice of crusty bread to soak up the sauce.
    See also  Apple Cake Recipe

     

    Cooking Tips:

      • For extra creaminess, use a mixture of sour cream and heavy cream.
      • Make sure the potatoes are sliced thinly to cook evenly.

     

    • If the top browns too quickly, cover the casserole with foil and continue baking until done.

    Nutritional Benefits:

      • The combination of beef and potatoes provides a good balance of protein and carbohydrates.

     

    • Mozzarella adds a rich source of calcium and protein, while tomatoes contribute vitamins like vitamin C and antioxidants.
    • The use of olive oil and spices boosts the flavor without excess calories.

    Dietary Information:

     

    • This dish contains dairy, gluten, and eggs.
    • It can be made gluten-free by using gluten-free breadcrumbs or omitting breadcrumbs altogether.

    Nutritional Facts (per serving):

     

      • Calories: 450
      • Protein: 28 g
      • Carbs: 35 g

     

      • Fat: 25 g
      • Fiber: 4 g
      • Sodium: 650 mg

     

    Storage:

    • Store any leftovers in an airtight container in the fridge for up to 3 days.
    • To reheat, bake in the oven for 15-20 minutes or microwave for a few minutes until heated through.
  • Elegant Puff Pastry Roses with Chicken and Cheese

    Elegant Puff Pastry Roses with Chicken and Cheese

    Elegant Puff Pastry Roses with Chicken and Cheese

    Table of Contents

    Ingredients

    For the Pastry
    • 1 package (400g/14 oz) puff pastry, thawed
    • 50g (⅓ cup) all-purpose flour, for dusting
    • 1 egg, for egg wash
    For the Filling
    • 150g (5.3 oz) cheese, grated
    • 150g (5.3 oz) cooked chicken, finely chopped
    • 150g (5.3 oz) cream cheese, softened

    Step-by-Step Instructions

    1. Prepare the Oven
    • Preheat your oven to 200°C (400°F)
    • Line a baking sheet with parchment paper
    1. Make the Filling
    • In a medium bowl, combine the grated cheese, chopped chicken, and softened cream cheese
    • Mix until well incorporated and set aside
    1. Prepare the Pastry
    • On a lightly floured surface, roll out the puff pastry into a thin rectangle
    • Using a round cutter or glass (approximately 4 inches/10cm diameter), cut circles from the pastry
    1. Form the Roses
    • Place a pastry circle on the prepared baking sheet
    • Position an upside-down wine glass in the center
    • Create 4-5 evenly spaced pleats around the glass
    • Gently twist each pleat outward to form petals
    • Press the pastry against the glass to maintain shape
    • Carefully lift the glass straight up
    • Repeat with remaining circles, spacing them 2 inches apart
    1. Fill and Bake
    • Place 1-2 tablespoons of filling in the center of each rose
    • Beat the egg and carefully brush each pastry with egg wash
    • Bake for 20-25 minutes until golden brown and puffed

    Nutritional Information

    (Per serving, based on 10 roses)

    • Calories: 320
    • Protein: 12g
    • Carbohydrates: 24g
    • Fat: 21g
    • Fiber: 1g
    • Sodium: 380mg
    See also  Grandma’s Italian Yogurt Cake Simple, measured by heart

    Pro Tips and Tricks

    • Ensure your puff pastry is thoroughly thawed but still cold
    • Work quickly to prevent the pastry from becoming too warm
    • Use a sharp round cutter for clean edges
    • Don’t overfill the roses as the filling may overflow during baking
    • Rotate the baking sheet halfway through baking for even browning

    Variations and Substitutions

    1. Filling Options:
    • Substitute chicken with ham, turkey, or spinach
    • Try different cheese combinations (Gruyère, Cheddar, Gouda)
    • Add sautéed mushrooms or caramelized onions
    1. Vegetarian Version:
    • Replace chicken with roasted vegetables
    • Use plant-based cream cheese
    • Add herbs like thyme or rosemary
  • Quick & Easy Orange Cake Recipe

    Quick & Easy Orange Cake Recipe

    Quick & Easy Orange Cake Recipe

    Ingredients:

    3 medium Eggs

    150g of Sugar (3/4 Cups)

    A pinch of salt

    120 ml Sunflower oil (1/2 cup)

    150 ml Orange juice (2/3 cup)

    Orange zest

    220g of Flour (2 cups)

    15g Baking powder (1 tablespoon)

    Apricot jam

    Grated coconut

    Equipment:

    22 cm Mold

    Oven preheated static 30-35 min at 180°C

    Preheat Your Oven

    Preheat your oven to 180°C (350°F). Make sure it’s static heat, not fan-forced.

    Prepare Your Mold

    Grease your 22 cm mold with a bit of butter or oil to prevent sticking. You can also use parchment paper for easier removal later.

    Mix Wet Ingredients

    In a large mixing bowl, crack open the eggs and whisk them together with sugar until they’re well combined and slightly frothy.

    Add a pinch of salt for flavor enhancement.

    Pour in the sunflower oil and orange juice, then mix everything together until smooth.

    Add a pinch of salt for flavor enhancement.

    Pour in the sunflower oil and orange juice, then mix everything together until smooth.

    Incorporate Dry Ingredients

    Gradually sift the flour and baking powder into the wet mixture. Stir gently until just combined. Be careful not to overmix, as this can result in a tough cake.

    Add Orange Zest

    Grate the zest of an orange directly into the batter. This will infuse the cake with a delightful citrusy flavor and aroma. Mix it in evenly.

    Pour Batter into Mold

    Transfer the batter into the prepared mold, spreading it out evenly with a spatula.

    Bake in Preheated Oven

    Place the mold in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

    See also  Hot dog buns recipe

    Cool and Garnish

    Once baked, remove the cake from the oven and let it cool in the mold for a few minutes.

    Carefully transfer the cake onto a wire rack to cool completely.

    Once cooled, spread a thin layer of apricot jam on top for a glossy finish.

    Sprinkle grated coconut generously over the jam for added texture and flavor.

    Serve and Enjoy!

    Slice the cake into portions and serve it up for a delightful treat. Enjoy the zesty, moist goodness of your homemade orange cake!

  • POUND CAKE

    POUND CAKE

    POUND CAKE

    Table of Contents

    INGREDIENTS

    • 300 grams of flour
    • 3 eggs
    • 180ml of milk
    • 50ml of oil
    • 200g of sugar
    • 16g of baking powder

    INSTRUCTIONS

    ● Beat the eggs with sugar, salt, oil, milk and flour.
    ● Add the baking powder, then pour the batter into a pan.
    ● Bake at 180°C/360°F for 40 minutes.
  • Classic Cream Puffs with Caramel & Vanilla Cream

    Classic Cream Puffs with Caramel & Vanilla Cream

    Classic Cream Puffs with Caramel & Vanilla Cream
    Table of Contents
    Ingredients
    For the Dough (Choux Pastry):
    Water: 200 ml (¾ cup)
    Purpose: Provides the liquid needed to create steam, which helps the dough rise in the oven.
    Butter: 50g (1¾ oz)
    Purpose: Adds richness and flavor to the dough, contributing to its tender texture.
    All-Purpose Flour: 150g (1¼ cup)
    Purpose: Forms the structure of the puffs, creating a light and airy texture.

    Salt: A pinch
    Purpose: Enhances the flavor and helps balance the sweetness.
    Eggs: 4
    Purpose: Provides moisture and structure, helping the dough to rise and hold its shape.
    For the Caramel Cream:
    Sugar: 4 tbsp
    Purpose: Caramelizes to create a rich, golden caramel that adds a deep flavor to the cream.

    Heavy Cream (for cooking): 150 ml (⅔ cup)
    Purpose: Combines with the caramelized sugar to create a smooth, creamy texture.
    Heavy Cream (for whipping): 300 ml (1¼ cups)
    Purpose: Whipped to create a light and airy texture that blends beautifully with the caramel.
    For the Vanilla Cream:
    Milk: 400 ml (1⅔ cup)
    Purpose: The base for the custard, providing a smooth and creamy consistency.

    Vanilla Custard Powder or Cornstarch: 50g (⅓ cup)
    Purpose: Thickens the milk to form a rich vanilla custard.
    Sugar: 4 tbsp
    Purpose: Sweetens the custard, balancing the flavors.
    Heavy Cream: 300 ml (1¼ cups)
    Purpose: Whipped to add a light and fluffy texture to the vanilla cream.

    For the Caramel Frosting (optional):
    Sugar: 125g (⅔ cup)
    Purpose: Caramelizes to create a glossy, sweet frosting.
    Butter: 45g (1½ oz)
    Purpose: Adds richness and smoothness to the caramel frosting.
    Heavy Cream: 75 ml (⅓ cup)
    Purpose: Helps achieve a smooth consistency for the frosting.

    Instructions
    1. Make the Caramel Cream:
    Caramelize the Sugar: In a medium saucepan, add 4 tablespoons of sugar. Heat over medium heat, stirring occasionally, until the sugar melts and turns a deep golden caramel color. This process requires patience—don’t rush it. The sugar will first clump up and then slowly melt. Be cautious as the caramel can quickly go from perfect to burnt.
    Tip: Use a heat-resistant spatula and avoid stirring too vigorously to prevent crystallization.
    Add Heavy Cream: Once the sugar is fully caramelized, carefully pour in 150 ml (⅔ cup) of heavy cream (for cooking). The mixture will bubble vigorously—be careful of splatters! Continue to whisk until the caramel and cream are fully combined and smooth.
    Tip: If the caramel seizes up when adding the cream, gently heat and whisk until it returns to a smooth consistency.
    Cool: Remove from heat and allow the caramel cream to cool completely. It will thicken slightly as it cools.
    2. Make the Vanilla Cream:
    Combine Ingredients: In a saucepan, whisk together 400 ml (1⅔ cup) of milk, 50g (⅓ cup) of vanilla custard powder (or cornstarch), and 4 tablespoons of sugar. Whisk until smooth.
    Tip: Make sure there are no lumps in the mixture before heating to ensure a smooth custard.
    Cook the Custard: Place the saucepan over medium heat. Continuously whisk the mixture until it thickens and begins to bubble. This should take a few minutes. Once thickened, remove from heat and let it cool completely.
    Tip: Stir the custard occasionally as it cools to prevent a skin from forming.

    Prepare the Cream: Once the custard is cool, whip 300 ml (1¼ cups) of heavy cream to stiff peaks. Gently fold the whipped cream into the cooled custard until well combined and smooth.
    3. Make the Choux Pastry Dough:
    Prepare the Dough: In a medium saucepan, combine 200 ml (¾ cup) of water, 50g (1¾ oz) of butter, and a pinch of salt. Bring to a boil over medium heat.
    Tip: The butter should melt completely before adding the flour.

    Add Flour: Once the mixture reaches a boil, reduce the heat to low and add 150g (1¼ cup) of all-purpose flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan.
    Tip: Continue stirring for another 1-2 minutes to dry out the dough slightly. This step is crucial for achieving the proper texture.
    Cool Slightly: Remove the pan from heat and let the dough cool for a few minutes until it is just warm to the touch.
    Incorporate Eggs: Beat in the eggs one at a time, mixing well after each addition. The dough should become thick and glossy. It’s important to fully incorporate each egg before adding the next.
    Tip: The dough is ready when it forms a smooth, shiny consistency and falls from the spoon in a thick ribbon.
    4. Assemble and Bake the Cream Puffs:
    Preheat the Oven: Preheat your oven to 230°C (446°F). Line a baking sheet with parchment paper to prevent sticking.
    Tip: Ensure the oven is fully preheated before baking to achieve a good rise.
    Pipe the Dough: Transfer the choux pastry dough to a piping bag fitted with a star tip. Pipe small mounds of dough onto the prepared baking sheet, leaving space between each puff to allow for expansion.
    Tip: For uniform puffs, pipe the dough in even sizes and avoid overfilling the piping bag.

    Bake: Bake in the preheated oven for 10 minutes at 230°C (446°F). After 10 minutes, reduce the temperature to 200°C (392°F) and continue baking for an additional 10 minutes, or until the puffs are golden brown and crisp. Avoid opening the oven door during baking to prevent collapsing.
    Tip: The puffs are done when they are golden brown and sound hollow when tapped on the bottom.
    Cool: Allow the cream puffs to cool completely on a wire rack before filling.
    5. Assemble the Cream Puffs:
    Cut the Puffs: Once the puffs are completely cool, use a serrated knife to cut them in half horizontally. This will create a top and bottom for each puff.
    Tip: If the puffs have any soft or soggy spots, discard or trim them before filling.
    Fill with Caramel Cream: Whip 300 ml (1¼ cups) of heavy cream (for whipping) to stiff peaks. Gently fold the cooled caramel cream into the whipped cream mixture.
    Tip: Be careful not to overmix—fold just until combined to keep the filling light and airy.
    Fill the Puffs: Spoon or pipe the caramel cream mixture into the bottom half of each puff.
    Top with Vanilla Cream: Spoon or pipe the vanilla cream on top of the caramel cream, then place the top halves of the puffs over the filling.
    6. Make the Caramel Frosting (Optional):
    Prepare Caramel: In a small saucepan, heat 125g (⅔ cup) of sugar over medium heat, stirring occasionally until the sugar melts and turns a deep caramel color.
    Tip: Watch carefully as the sugar can quickly burn. If necessary, adjust the heat to ensure even melting.
    Add Butter and Cream: Once the sugar is caramelized, carefully whisk in 45g (1½ oz) of butter and 75 ml (⅓ cup) of heavy cream. The mixture will bubble vigorously—use caution!
    Tip: Stir continuously until the mixture is smooth. Let it cool slightly before using.
    Drizzle: Drizzle the caramel frosting over the top of the filled cream puffs for a sweet and glossy finish.
    Storage:
    Refrigeration: Store the cream puffs in the refrigerator to keep them fresh. They are best enjoyed within 2 days of assembly to maintain the crispness of the pastry and the freshness of the cream.

  • Delicious Sweet Dough Cake with Dried Fruits and Nuts

    Delicious Sweet Dough Cake with Dried Fruits and Nuts

    Delicious Sweet Dough Cake with Dried Fruits and Nuts

    Table of Contents

    Ingredients:

    For the dough:

      • 2 eggs
      • 4 tablespoons of sugar
      • 400 ml warm milk
      • 1 packet dry yeast (7g)
      • 100 ml oil
      • 780 g flour (adjust depending on the size of the eggs)
      • 1/2 teaspoon salt
      • 70 g well-softened butter
      • 2 tablespoons sugar (for butter)
      • Peel of 1 orange
      • Handful of raisins, blueberries, walnuts, or any dried fruit/nuts of your choice

    For brushing:

      • 1 egg yolk
      • 1 tablespoon milk

    For serving:

    • Powdered sugar for sprinkling

    Directions:

      • In a large bowl, mix eggs, sugar, and warm milk together.
      • Sprinkle dry yeast over the mixture and allow it to activate for 10 minutes.
      • Add oil, softened butter, and orange peel to the yeast mixture.
      • Gradually add the flour and salt, mixing until the dough comes together.
      • Knead the dough on a floured surface until it becomes smooth and elastic.
      • Add the dried fruits and nuts and knead again until evenly distributed.
      • Cover the dough with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
      • Preheat the oven to 160°C (320°F).
      • Once the dough has risen, punch it down and shape it into a cake or bread loaf.
      • Place it on a greased baking pan.
      • Brush the top with the egg yolk and milk mixture.
      • Bake in the preheated oven for 50-60 minutes, or until golden brown.
    • Allow the cake to cool, then sprinkle with powdered sugar.
    • Serve and enjoy!

    Serving Suggestions:

     

      • Pair with a cup of tea or coffee for a delightful afternoon snack.
      • Serve with whipped cream or vanilla ice cream for extra indulgence.
      • Garnish with fresh berries or a drizzle of honey.
    • Serve alongside fresh fruit for a balanced treat.
    • Perfect for breakfast or brunch with a warm beverage.
    See also  Salmon patties, salmon cakes

    Cooking Tips:

     

      • Make sure the milk is warm but not hot, as it could kill the yeast.
      • The dough should be soft and slightly sticky; adjust the flour accordingly.
      • Knead the dough well to ensure a soft, fluffy texture.

     

    • Let the dough rise in a warm place for better results.
    • Brush the top of the dough with egg yolk and milk for a shiny, golden finish.

    Nutritional Benefits:

    • Contains protein and healthy fats from eggs, nuts, and seeds.
    • Provides fiber and antioxidants from dried fruits.
    • Rich in essential vitamins from the orange peel and eggs.
  • Lemon Custard Pastry

    Lemon Custard Pastry

    Lemon Custard Pastry

    Table of Contents

    Ingredients

    For the Lemon Custard:

      • 2 egg yolks
      • 100 g sugar
      • 50 g corn starch or flour
      • Juice of 2 lemons
      • 300 ml milk

    For the Pastry:

      • 3 eggs
      • 120 g sugar
      • Vanillin (a pinch)
      • 150 g melted butter
      • 300 g flour
      • 1 teaspoon baking powder
    • Zest of 2 lemons
    • Powdered sugar (for dusting)

    Directions

    Prepare the Lemon Custard:

      1. Combine Ingredients:
          • In a saucepan, whisk together 2 egg yolks and 100 g sugar until well combined.

         

        • Add the juice of 2 lemons and 50 g of corn starch (or flour). Mix well.
        • Gradually add 300 ml of milk, whisking continuously to avoid lumps.
      1. Cook the Custard:
        • Place the saucepan over medium heat and cook, stirring constantly, until the mixture comes to a boil and thickens.
        • Once thickened, remove from heat and let the custard cool completely.

    Prepare the Pastry:

      1. Mix Wet Ingredients:
        • In a large bowl, beat 3 eggs and 120 g sugar until light and fluffy.
        • Add a pinch of vanillin, 150 g of melted butter, and the zest of 2 lemons. Mix well.
      1. Combine Dry Ingredients:
        • In a separate bowl, combine 300 g flour and 1 teaspoon baking powder.
        • Gradually add the dry ingredients to the wet mixture, mixing until a smooth dough forms.
      1. Assemble the Pastry:
          • Preheat your oven to 190°C (375°F).
          • Grease and flour a baking dish.
          • Pour half of the pastry dough into the prepared dish and spread evenly.

         

        • Pour the cooled lemon custard over the dough, spreading it out evenly.
        • Top with the remaining pastry dough, spreading it carefully to cover the custard.
    See also  Turkish-Style Stuffed Eggplant: A Flavorful and Hearty Dish

     

    1. Bake:
      • Bake in the preheated oven for 30 minutes, or until the top is golden brown and a toothpick inserted into the pastry comes out clean.
    2. Cool and Serve:
        • Allow the pastry to cool completely.

       

      • Dust with powdered sugar before serving.

    Serving Suggestions

    This Lemon Custard Pastry is perfect for serving as a dessert or a sweet treat with tea or coffee. It’s also a great addition to any festive table.

    Cooking Tips

    • Ensure the custard is completely cool before spreading it over the pastry dough to prevent it from mixing with the dough.
    • You can adjust the sweetness of the custard and pastry according to your taste by adding more or less sugar.

    Nutritional Benefits

    This dessert provides a delightful balance of flavors with the tanginess of lemons and the richness of eggs and butter. It’s a perfect treat to enjoy in moderation.

     

    Dietary Information

    • Vegetarian: Yes
    • Gluten-Free: No (contains flour)

    Storage Tips

    Store any leftover pastry in an airtight container in the refrigerator for up to 3 days. Serve at room temperature or slightly warmed.

     

    Why You’ll Love This Recipe

    This Lemon Custard Pastry is a delightful blend of tangy and sweet flavors, with a creamy custard filling and a buttery, melt-in-your-mouth pastry. It’s a perfect dessert to impress your family and friends.

    Conclusion

    Thank you for trying out our Lemon Custard Pastry recipe! We hope you enjoyed this sweet and tangy treat. If you liked this recipe, please subscribe to our website, share it with your friends, and leave a comment or question

  • Orange Oatmeal Cups Recipe

    Orange Oatmeal Cups Recipe

    Orange Oatmeal Cups Recipe

    Ingredients:

    • 1 cup (100 g) oatmeal
    • Juice of 2 oranges
    • 3 eggs
    • 1/3 cup (80 ml) milk of your choice
    • 1 teaspoon baking powder
    • Salt, to taste
    • 1 teaspoon ground cinnamon
    • Zest of 1 orange

    Directions:

    1. Preheat the Oven:
      • Preheat your oven to 360°F (180°C).
    2. Prepare the Batter:
      • In a large mixing bowl, combine the oatmeal, orange juice, and milk. Let it sit for a few minutes to allow the oats to absorb the liquid.
      • Add the eggs, baking powder, salt, ground cinnamon, and orange zest. Mix well until all ingredients are fully incorporated.
    3. Bake:
      • Line a muffin tin with paper liners or grease it well.
      • Pour the mixture evenly into the muffin cups.
      • Bake in the preheated oven for approximately 25-30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
    4. Cool and Serve:
      • Allow the oatmeal cups to cool slightly before removing them from the muffin tin.

    Serving Suggestions:

    • Serve warm with a drizzle of honey or maple syrup.
    • Top with a dollop of Greek yogurt or a sprinkle of chopped nuts for added protein and crunch.
    • Pair with fresh fruit for a balanced breakfast.

    Cooking Tips:

    • Use fresh oranges for the best flavor and nutrition.
    • For a dairy-free version, use almond milk, oat milk, or any plant-based milk.
    • You can add a handful of raisins or dried cranberries for extra sweetness and texture.

    Nutritional Benefits:

    • Oatmeal: High in fiber, which helps with digestion and keeps you feeling full longer.
    • Oranges: Rich in vitamin C and antioxidants.
    • Eggs: Provide high-quality protein and essential vitamins.
  • Only a couple of items needed! Potatoes are very tasty and you will want to cook them repeatedly!

    Only a couple of items needed! Potatoes are very tasty and you will want to cook them repeatedly!

    Only a couple of items needed! Potatoes are very tasty and you will want to cook them repeatedly!

    Table of Contents

    List of ingredients:

    2 big eggs

    200 milliliters of kefir

    180 grams of flour

    7 grams of baking powder

    2 big potatoes

    1 leek stalk

    100 grams of diced ham 100 grams of grated hard mozzarella cheese

    A lot of new dill

    Add salt and pepper according to your preference.

    Directions:

    Before baking: Heat your oven to 180°C (350°F). Grease a rectangular baking dish or cover it with parchment paper.

    Prepare the dough:

    In a big bowl, mix the eggs and kefir well.

    Put the flour and baking powder through a sieve into the egg mixture and mix well until the dough is smooth.

    Get the vegetables and ham ready:

    Peel and shred the potatoes. Cut the leek into thin slices.

    In another bowl, mix the grated potatoes, sliced leeks, and chopped ham. Season with salt and pepper according to your preference.

    Mix the ingredients together.

    Mix the potato mixture into the batter well so that all the ingredients are evenly spread.

    Put the cake together.

    Pour the mix into the baking dish that has been prepared. Distribute evenly.

    Put grated mozzarella cheese on top.

    Cook in the oven for around 40 to 45 minutes until the top is golden and crispy.

    Add a decoration and serve: Take out of the oven and allow to cool a bit. Sprinkle with freshly cut dill.

    See also  No-Bake Chocolate Balls Recipe

    Cut the food into square pieces and serve it while it’s still hot.