Category: cake

Fresh Fruit and Milk Delight: A Gelatin-Free Dessert

 

Ingredients:

Tangerines, peeled and sections separated
Kiwis, peeled and sliced
Persimmons, peeled and sliced
Grapefruit, peeled and sections separated
Apple, cored and chopped
Banana, peeled and sliced
8 g agar-agar
50 ml water
350 ml milk
200 grams condensed milk
200 grams sour cream or yogurt

Instructions:

Prepare the Fruit:
Arrange the sliced tangerines, kiwis, persimmons, grapefruit, apple, and banana in individual serving dishes or a large serving bowl.
Prepare the Agar-Agar Mixture:
In a small saucepan, mix the agar-agar with 50 ml of water. Let it soak for about 3-5 minutes.
Heat the mixture over medium heat, stirring constantly, until the agar-agar completely dissolves. Remove from heat.
Mix the Milk Mixture:
In a separate saucepan, gently warm the milk and condensed milk together, just enough to integrate smoothly. Do not boil.
Once the milk is warm, stir in the dissolved agar-agar mixture. Mix well to ensure everything is fully combined.
Combine with Sour Cream or Yogurt:
Remove the milk mixture from the heat. If using yogurt, ensure it’s at room temperature to prevent curdling. Mix the sour cream or yogurt into the milk mixture until smooth.
Assemble the Dessert:
Pour the milk and yogurt mixture over the arranged fruits.
Let the dessert sit until it begins to firm up, then refrigerate for at least 1 hour to fully set.
Serve:
Once set, serve the dessert chilled. It can be garnished with additional fresh fruit or a drizzle of honey for extra sweetness.
Serving Suggestions:

This Fresh Fruit and Milk Delight is an excellent way to end any meal on a light and refreshing note. It’s also perfect as an afternoon snack on warm days. The creamy texture and vibrant flavors of the fruits make this dessert a delightful treat for both kids and adults.

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Enjoy the natural goodness of fruits in this simple, quick, and delicious dessert that’s sure to become a new favorite in your household!

Ingredients

• • 4 eggs (size L), separated

 

• 250 g cream cheese (such as Philadelphia)
• 400 g sweetened condensed milk (1 small can)

Instructions

Prepare the Eggs:

 

1. Preheat your oven to 180°C (350°F).
2. Separate the egg whites from the yolks. Place the egg whites in a clean, dry bowl and the yolks in another bowl.

Beat the Egg Whites:

 

1. Using an electric mixer, beat the egg whites until stiff peaks form. This will create the fluffy texture of the cheesecake.

Mix the Egg Yolks:

1. 1. In the bowl with the egg yolks, beat them until they are light and frothy.

 

1. Add the cream cheese to the egg yolks and beat until smooth and well combined.
2. Pour in the sweetened condensed milk and continue to beat until the mixture is fully incorporated and smooth.

Combine the Mixtures:

 

1. Gradually fold the beaten egg whites into the cream cheese mixture. Do this gently to maintain the airiness of the beaten egg whites. Add the egg whites in small batches and fold until just combined.

Prepare the Baking Pan:

1. 1. Line a 20 cm (8 inch) round baking pan with aluminum foil, ensuring the foil extends over the sides of the pan.

 

1. Place the foil-lined pan into a larger baking dish.

Bake:

1. 1. Pour the cheesecake batter into the prepared pan.

 

1. Pour hot water into the larger baking dish until it reaches about 2 cm (1 inch) up the sides of the cheesecake pan, creating a water bath.
2. Carefully place the baking dish on the lower rack of the preheated oven and bake for 45-50 minutes. Do not open the oven door during this time.

Cool:

 

1. After baking, turn off the oven and leave the oven door slightly open. Let the cheesecake cool in the oven for about 30 minutes to prevent it from cracking.
2. Remove the cheesecake from the oven and the water bath. Let it cool completely in the pan.

Serve:

 

1. Once the cheesecake is completely cooled, remove it from the pan and aluminum foil.
2. Dust with powdered sugar, if desired, before slicing and serving.

Serving Suggestions

• • With Berries: Top with fresh berries for a burst of flavor.

 

• With Sauce: Drizzle with a fruit sauce or chocolate syrup.
• With Tea: Pair with a cup of green tea or coffee for a delightful treat.

Cooking Tips

• • Egg Whites: Ensure the bowl and beaters are completely clean and dry before beating the egg whites for best results.

 

• Folding Technique: Fold the egg whites gently to retain the air and achieve a light, fluffy texture.
• Water Bath: The water bath helps maintain an even baking temperature and prevents the cheesecake from cracking.

 

Ingredients

Dough

• • 2 cups warm milk (400 ml)
  • 1 pack of yeast (10 grams)
  • 2 egg whites (reserve yolks for later)

 

• • 1 teaspoon salt (8 grams)
  • 50 grams butter, softened
  • 5 cups of flour (add in a controlled manner)

 

For Rolling Out the Dough

• 50 grams butter, softened

Filling

• • 3 onions, sliced into half moons
  • 1 teaspoon tomato paste (or pepper paste)

 

• • Oil for frying
  • Salt (4 grams)
  • Black pepper, to taste

 

• Red pepper flakes, to taste
• Red pepper powder, to taste

Topping

• • 2 reserved egg yolks

 

• 30 ml milk
• Cheddar cheese, grated

Directions

Making the Dough

1. 1. Activate the Yeast:
      • • In a bowl, mix 10 grams of yeast with 400 ml of warm milk. Stir and let it sit for a few minutes until bubbly.

       

   2. Prepare the Dough:
      • • In a large mixing bowl, combine the activated yeast mixture with 2 egg whites, 8 grams of salt, and 500 grams of flour.
        • Mix the ingredients until they come together, then knead the dough by hand until it’s smooth and elastic.

       

   3. Incorporate the Butter:
      • • Add 50 grams of softened butter to the dough.
        • Knead until the butter is fully incorporated and you have a soft dough that doesn’t stick to your hands.

       

   4. Ferment the Dough:
      • Cover the dough and let it ferment for 1 hour, or until it has doubled in size.

 

Preparing the Filling

5. Cook the Onions:
   • • Heat a small amount of oil in a pan over medium heat.
     • Add 4 grams of salt and the sliced onions.
     • Cook the onions for 1-2 minutes, stirring occasionally.

    

6. Add Tomato Paste and Spices:
   • • Add 1 teaspoon of tomato paste to the onions, followed by black pepper, red pepper flakes, and red pepper powder.
     • Cook for another 2-3 minutes, stirring to combine.

    

   • Remove from heat and let the mixture cool.

Assembling the Rolls

7. 7. Prepare the Dough:
      • • Punch down the fermented dough to release the air.

       

      • Divide the dough into 12 equal pieces and roll them into balls.
   8. Roll Out the Dough:
      • • Take each dough ball and spread 5 grams of softened butter on it.

       

      • Roll each ball out to the size of a tea plate and stack them in pairs, buttered side in.
   9. Shape the Rolls:
      • • Roll each pair of dough into a larger square.

       

      • • Place a portion of the onion filling along one edge, followed by a sprinkle of grated cheddar cheese.
        • Roll the dough into a log, making sure to seal the edges.
        • Make small slits on top of each roll for decoration.

       

   10. Final Fermentation:
       • Place the rolls on a baking tray, cover, and let them rest for 15 minutes.

 

Baking

11. 11. Prepare for Baking:
        • Preheat your oven to 180°C (350°F).
        • Mix the reserved egg yolks with 30 ml of milk and brush this mixture over the rolls.

 

11. Bake:
    • Bake the rolls in the preheated oven for about 20-25 minutes, or until golden brown and fluffy.

Serving Suggestions

• • Serve these rolls warm, straight from the oven.

 

• Pair them with a fresh salad or a bowl of soup for a complete meal.

Cooking Tips

• • Ensure the milk is warm (not hot) to activate the yeast properly.
  • Let the dough rise in a warm, draft-free environment for best results.

 

• Adjust the seasoning in the filling to suit your taste preferences.

Nutritional Benefits

• • Onions: High in antioxidants and vitamin C.
  • Cheddar Cheese: Good source of calcium and protein.

 

• Yeast: Rich in B-vitamins and minerals.

Dietary Information

• • Vegetarian: Yes (if using vegetarian cheese)
  • Dairy-Free: No

 

• Gluten-Free: No

Storage Tips

• • Store any leftover rolls in an airtight container at room temperature for up to 2 days.
  • Reheat in the oven at 150°C (300°F) for 5-10 minutes before serving.

 

Why You’ll Love This Recipe

• • These rolls are soft, fluffy, and bursting with savory flavors.
  • The combination of onions and cheese creates a delicious filling that’s hard to resist.
  • Perfect for gatherings, family meals, or as a special treat.

 

Conclusion

These fluffy onion and cheese rolls are a delightful addition to any meal. With their soft dough and savory filling, they’re sure to become a favorite in your home. Try this recipe and enjoy the deliciousness!

Ingredients

• • 230 ml lukewarm milk

 

• • 1/2 tbsp sugar
  • 8 g dried yeast
  • 1 egg

 

• • 8 g vanilla sugar
  • 1/2 tsp salt
  • 360 g flour

 

• • 31 g butter, softened
  • Icing sugar for dusting
  • Oil for frying

 

Directions

1. 1. Activate Yeast:
      • • In a bowl, combine the lukewarm milk and sugar.
        • Sprinkle the dried yeast over the milk mixture.
        • Let it sit for about 5-10 minutes until it becomes frothy.

       

   2. Mix Wet Ingredients:
      • • In a large mixing bowl, beat the egg and add the vanilla sugar.
        • Pour in the yeast mixture and stir until well combined.

       

   3. Combine Dry Ingredients:
      • • Add the flour and salt to the wet mixture.
        • Mix until a dough forms.

       

   4. Knead the Dough:
      • Add the softened butter to the dough and knead until the dough is smooth and elastic. This should take about 5-7 minutes by hand or 3-4 minutes using a stand mixer with a dough hook.

 

1. 1. First Rest:
      • Cover the dough with a clean kitchen towel and let it rest in a warm place for 30 minutes, or until it has doubled in size.
   2. Shape the Dough:
      • • Punch down the dough to release the air.

       

      • Divide the dough into equal portions and shape them into balls or your desired shapes.
      • Place them on a baking tray lined with parchment paper.

 

1. 1. Second Rest:
      • Cover the shaped dough with the towel again and let it rest for another 15 minutes.
   2. Fry the Doughnuts:
      • • Heat oil in a deep fryer or large, deep saucepan to 350°F (180°C).

       

      • • Carefully place a few doughnuts into the hot oil, being careful not to overcrowd the pan.
        • Fry until golden brown on one side, then flip and fry the other side until golden brown, about 2-3 minutes per side.
        • Remove the doughnuts with a slotted spoon and drain on paper towels.

       

   3. Dust with Icing Sugar:
      • Once the doughnuts have cooled slightly, dust them with icing sugar.

 

Serving Suggestions

• • Enjoy this bread warm with a pat of butter or a drizzle of honey.
  • Serve with jam or fruit preserves for a delightful breakfast treat.
  • Pair with a hot cup of tea or coffee.

 

Cooking Tips

• Ensure the milk is lukewarm (about 100°F or 38°C) to activate the yeast properly.
• If the dough is too sticky, add a little more flour, a tablespoon at a time, until the desired consistency is reached.
• For a richer flavor, you can substitute the vanilla sugar with vanilla extract.

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.