Category: cake

Ingredients:

• • 250-300 g all-purpose flour
  • 250 g yogurt
  • 150 ml milk

 

• • 1 egg
  • 1 teaspoon lemon zest
  • 70 g sugar (about 5 tablespoons)

 

• • 10 g baking powder
  • Vegetable oil (for frying)
  • Sugar (for garnishing)

 

Instructions:

1. 1. Mix the wet ingredients: In a large bowl, whisk together the sugar and egg until well combined. Add the yogurt, milk, and lemon zest, mixing well until smooth.
   2. Add the dry ingredients: Gradually add the flour and baking powder to the wet mixture, stirring gently until just combined. It’s okay if there are a few lumps—do not overmix! The batter should be thick but pourable.
   3. Heat the oil: Pour vegetable oil into a large frying pan and heat it over medium-low heat. To test the oil’s temperature, drop a small piece of dough into the oil. If it sizzles and floats to the surface, the oil is ready.

 

1. 1. Form the donuts: There are two methods to form the donuts:
      • Spoonful: Dip two spoons in the hot oil, then scoop up a rounded spoonful of dough. Gently slide the dough into the oil.
      • Piping bag: Transfer the batter to a piping bag fitted with a star tip. Pipe the batter directly into the hot oil in donut shapes.

 

1. 1. Fry the donuts: Fry the donuts for 2-3 minutes on each side, or until they are golden brown.
   2. Drain and coat: Transfer the fried donuts to a paper towel-lined plate to drain any excess oil. While still warm, roll the donuts in granulated sugar for a delicious coating.
   3. Enjoy! Serve your delicious yogurt donuts warm.

Ingredients (Serves 4-6)

For the Cake:

• • 1 cup (100 g) oatmeal
  • 1 teaspoon baking powder

 

• • ½ teaspoon ground cinnamon
  • A pinch of salt
  • ½ cup (50 g) dried apricots, chopped

 

• • ½ cup (50 g) dried cranberries
  • 2 eggs (washed)
  • ⅓ cup (80 ml) Greek yogurt

 

• • 3 tablespoons vegetable oil
  • 2 apples, peeled and grated
  • 30 g almonds, chopped

 

• ½ cup (100 g) sugar-free chocolate chips

For the Topping:

• • 50 g Greek yogurt

 

• 1 tablespoon agave syrup
• 1 tablespoon cocoa powder

Directions

1. Prepare the Dry Ingredients:

• In a large mixing bowl, combine oatmeal, baking powder, ground cinnamon, and a pinch of salt. Mix well.

2. Prepare the Wet Ingredients:

 

• In a separate bowl, whisk together eggs, Greek yogurt, and vegetable oil until smooth.

3. Combine the Ingredients:

• • Gradually add the wet ingredients to the dry mixture and mix until just combined.

 

• Fold in the grated apples, dried apricots, dried cranberries, chopped almonds, and chocolate chips.

4. Prepare the Baking Dish:

• • Line a mug or small baking dish with baking paper. Pour the batter into the prepared dish, filling about ¾ full to allow for rising.

5. Bake the Cake:

• Preheat your oven to 180°C (356°F). Place the mug or baking dish in the oven and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

6. Prepare the Topping:

 

• In a small bowl, mix Greek yogurt, agave syrup, and cocoa powder until smooth.

7. Serve:

• • Allow the cake to cool slightly before removing it from the mug or dish. Spread the yogurt topping over the cake. Slice and serve warm.

Serving Suggestions

• • Garnish with additional chopped almonds or dried fruits.
  • Pair with a cup of tea or coffee for a cozy snack.

 

• Serve with a scoop of vanilla ice cream for a dessert twist.

Cooking Tips

• • Use finely grated apples for a smoother texture in the cake.

 

• For extra sweetness, drizzle with honey or maple syrup before serving.
• Substitute dried apricots and cranberries with raisins, dates, or any dried fruit of your choice.

Nutritional Benefits

 

• • Oats provide fiber for digestive health.
  • Dried fruits are rich in antioxidants and natural sugars for energy.
  • Apples add natural sweetness and moisture, reducing the need for added sugars.

 

• Greek yogurt contributes protein and probiotics for gut health.

Ingredients

 

• • 12 slices Cheese (cheddar or processed cheese)
  • 50 g Powdered sugar
  • 10 g Vanilla sugar

 

• 5 Eggs
• 200 ml Heavy cream (33% fat)

Directions

 

• • Prepare the Egg Mixture:
    • In a large bowl, whisk the eggs with powdered sugar and vanilla sugar until well combined and slightly frothy.
  • Add the Cream:
    • • Slowly pour in the heavy cream and continue whisking until the mixture is smooth and creamy.

     

  • Layer the Cheese:
    • • Preheat the oven to 350°F (180°C). Grease a baking dish with butter or non-stick spray.
      • Arrange half of the cheese slices at the bottom of the dish in an even layer.

     

  • Pour the Custard:
    • • Pour half of the egg and cream mixture over the cheese layer.
      • Add the remaining cheese slices on top and pour the rest of the egg mixture over them.

     

  • Bake:
    • Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden and the custard is set.

 

• Cool and Serve:
  • Allow the dish to cool for 10 minutes before slicing. Serve warm or chilled.

Serving Suggestions

 

• Garnish with fresh berries, a sprinkle of powdered sugar, or a drizzle of honey.
• Pair with a cup of coffee or tea for a delightful afternoon treat.

Cooking Tips

 

• • For extra flavor, add a pinch of cinnamon or nutmeg to the custard mixture.
  • Use high-quality cheese for a richer taste.
  • Bake in a water bath for an ultra-creamy texture.

Nutritional Benefits

• • High in protein from eggs and cheese.
  • Provides calcium and Vitamin D from the cream and cheese.

Dietary Information

• • Contains dairy and eggs.
  • Not suitable for vegan or lactose-intolerant diets.

Nutritional Facts (Per Serving, Approximate)

• • Calories: 280
  • Protein: 12 g

 

• • Fat: 20 g
  • Carbohydrates: 10 g
  • Fiber: 0 g

 

• Sugar: 8 g

Storage

• • Store leftovers in an airtight container in the refrigerator for up to 3 days.

 

• Reheat in the oven at 300°F (150°C) or serve cold.

Ingredients

• • Chicken eggs
  • Water, for boiling eggs

• • 1 zucchini
  • Olive oil, for frying
  • Green onion, chopped

• • Salt, to taste
  • 2 tablespoons of flour
  • Additional olive oil, for frying

Instructions

Boiling the Eggs

1. Boil the Eggs: Place the desired number of chicken eggs in a pot of water. Bring to a boil and cook until the eggs are hard-boiled (about 10 minutes).
2. Peel the Eggs: Once cooked, remove the eggs from the water and let them cool. Peel the eggs and cut them into small cubes.

Preparing the Zucchini

1. 1. Slice the Zucchini: Wash the zucchini and slice it into thin rounds.

1. Sauté the Zucchini: Heat a small amount of olive oil in a frying pan over medium heat. Add the sliced zucchini and chopped green onion. Season with salt to taste and fry for 3-5 minutes until the zucchini is tender and slightly golden.

Preparing the Egg and Flour Mixture

1. 1. Beat the Eggs: In a bowl, beat 2 chicken eggs with a pinch of salt until well combined.
   2. Add Flour: Gradually add 2 tablespoons of flour to the beaten eggs, mixing continuously to avoid lumps.

Frying the Egg and Zucchini Patties

1. Combine Ingredients: Mix the sautéed zucchini and chopped boiled eggs into the egg and flour mixture.
2. Fry the Patties: Heat a little olive oil in a frying pan over medium heat. Scoop spoonfuls of the mixture into the pan, forming small patties. Fry for 2-3 minutes on each side until golden brown and cooked through.

Serving

1. 1. Serve Hot: Serve the egg and zucchini patties hot. They can be enjoyed on their own or with a side salad for a complete meal.

More Information

This recipe is designed to be a healthy, nutritious, and filling dinner option that supports weight loss without the need for strict dieting. The combination of eggs and zucchini provides a good balance of protein, fiber, and essential nutrients.

Why You’ll Love This Recipe

• • Effective for Weight Loss: High in protein and fiber, this dish keeps you full longer, reducing the need for snacking.
  • Nutritious and Balanced: Packed with essential vitamins and minerals from the eggs and zucchini.

• Simple and Quick: Easy to prepare with common ingredients and straightforward steps.
• Versatile: Can be enjoyed for breakfast, lunch, or dinner.

Nutritional Benefits

• • Eggs: Provide high-quality protein, essential for muscle maintenance and repair. They are also rich in vitamins such as B12, D, and minerals like iron and zinc.

• Zucchini: Low in calories and high in vitamins A and C, fiber, and antioxidants. Zucchini supports digestion and overall health.
• Olive Oil: Contains healthy fats that are beneficial for heart health and provide a good source of energy.

Conclusion

This egg and zucchini dinner is more than just a meal; it’s a simple, effective way to support your weight loss journey. By incorporating this dish into your daily routine, you can enjoy a delicious and nutritious meal that helps you shed those extra kilos without the hassle of dieting. Try this recipe for seven days and experience the benefits for yourself.

Recipe Items

– Two eggs

• Sugar, 2 tablespoons

• A little salt

kefir, 250 milliliters

250 grams of semolina

• Soda, measuring one tablespoon

• Fruit filling, such as apples

• Oil for frying

Get Ready

1. Start with making the dough:

• In a bowl, whisk together the eggs, sugar, salt, and vanilla.

Stir in the kefir.

Combine with baking soda.

Second, stir in the cheese and semolina:

Slowly incorporate the semolina into the dough.

• Work the cheese into the dough until it’s soft.

3. Get the filling ready:

• A surplus of apples (or other fruit)—a lot of apples.

Cook the apples with the sugar and melted butter for three to four minutes, or until the apples are tender and golden.

dark brown.

4. A Crepe Recipe:

• Spoon the dough into a plastic square bag or baking bag.

• Lightly oil the pan and set it over medium heat.

Place tiny components on the conveyor.

• Apples fill in every circle.

To add an extra layer of dust, cover.

5. Cook in a skillet until a golden brown color develops:

Coat in oil and fry until golden brown, flipping once.

Cook by carefully opening.

Advice • To improve the dough’s texture, add a teaspoon of cinnamon.

Swelling should not be exaggerated; in fact, less is more.

• Measure out a portion of the basket using a spoon.

Ingredients: For the Cake:

• • 175g / 6½oz self-raising flour (if using plain or all-purpose flour, add an extra 1½ tsp baking powder)
  • 120g / 4½oz granulated sugar

• • 175g / 6½oz vegetable or sunflower oil
  • 4 large eggs
  • 30g / 1oz desiccated coconut

• • 1 tsp baking powder
  • 1 tsp vanilla extract
  • ¼ tsp salt

For the Topping:

• • Jam
  • Extra desiccated coconut

Directions:

1. Prepare the Cake Tin:
   • • Grease and flour a 900g (2 pound) loaf tin. Lard is recommended for best results, but you can use butter or oil.
     • Preheat your oven to 170°C (338°F) or gas mark 4. If your oven is fan-assisted, set it to 150°C (302°F).

    

2. Mix the Ingredients:
   • • In a large mixing bowl, combine the eggs and oil. Use sunflower oil for extra lightness and moisture.
     • Add the granulated sugar, vanilla extract, desiccated coconut, and salt to the bowl.

    

   • • If you don’t like coconut, you can substitute it with raisins, sultanas, or lemon zest, or simply leave it as a plain vanilla cake.
     • Add the baking powder and self-raising flour (or plain flour with the additional baking powder) to the mixture.
     • Whisk everything together until well combined. The batter will be a bit runnier than ordinary cake batter, which is expected.

    

3. Bake the Cake:
   • • Pour the batter into the greased and floured loaf tin.
     • Place the tin in the preheated oven and bake for 50 minutes.

    

   • After 50 minutes, check the cake with a cocktail stick. If it comes out clean, the cake is done. If it’s still sticky, bake for an additional 5 minutes.
4. Cool and Decorate:
   • • Once baked, remove the cake from the oven and let it cool in the tin on a wire rack for 10 minutes.

    

   • Carefully take the cake out of the tin. If it’s reluctant to come out, run a thin-bladed knife around the edges of the tin.
5. Add the Toppings:
   • • Spread a generous amount of your favorite jam on top of the cake. Strawberry jam is recommended.

    

   • Sprinkle extra desiccated coconut over the top of the jam.
6. Serve:
   • • Cut into slices and enjoy. This cake is fantastic served on its own or with custard for a delicious dessert.

• 3 young zucchini, sliced into finger-like strips, keeping them attached at the base
• 3-4 tomatoes, sliced into thin rounds
• 200g (7 oz) cheese, grated (choose your favorite, like mozzarella or cheddar)
• Salt, to taste
• 7 tablespoons sour cream
• 2 cloves of garlic, minced
• Smoked paprika, to taste

Directions:

1. Preheat the Oven:

• Set your oven to 200°C (390°F) to preheat while you prepare the ingredients.

2. Prepare the Vegetables:

• Wash the zucchini and carefully slice them into finger-like strips, making sure to keep the base intact so the zucchini holds together like a fan.
• Slice the tomatoes into thin rounds.

3. Arrange in the Baking Dish:

• Gently fan out the zucchini slices in a baking dish. Tuck tomato slices in between the zucchini “fingers,” spacing them evenly.

4. Season the Vegetables:

• Lightly sprinkle salt and smoked paprika over the arranged zucchini and tomato slices.

5. Make the Garlic Sour Cream:

• In a small bowl, combine the sour cream with the minced garlic. Stir until well mixed.

6. Add the Sour Cream Mixture:

• Spoon the garlic sour cream mixture evenly over the vegetables in the baking dish, making sure to cover the zucchini “fingers” and tomatoes.

7. Top with Cheese:

• Generously sprinkle the grated cheese over the top of the zucchini and tomatoes.

8. Bake:

• Place the dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden.

9. Serve:

• Once baked, remove the dish from the oven and allow it to cool slightly. Serve warm as a beautiful and delicious side dish or light meal.

Cooking Tips:

• Cut Carefully: When slicing the zucchini, ensure that you don’t cut all the way through the base so that the “fingers” remain attached.
• Cheese Variations: Mix and match different cheeses for added depth of flavor.
• Sour Cream Alternatives: Greek yogurt can be used instead of sour cream for a lighter option.

Nutritional Benefits:

• Zucchini: Low in calories, rich in vitamins, and high in fiber.
• Tomatoes: Contain antioxidants like lycopene, which may help reduce the risk of certain diseases.
• Cheese: Provides protein and calcium.

Dietary Information:

• Vegetarian: Yes
• Gluten-Free: Yes (ensure the sour cream is gluten-free)
• Dairy-Free: No (contains cheese and sour cream)

Storage Tips:

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheating: Reheat in the oven or microwave until warmed through.

Why You’ll Love This Recipe:

• Eye-Catching Presentation: The fan-like arrangement of zucchini creates a stunning dish.
• Nutritious and Delicious: Fresh vegetables with a savory cheesy topping make for a wholesome dish.
• Simple Ingredients: Easy to make with common ingredients found in most kitchens.