Category: cake

Ingredients

• • 500g all-purpose flour
  • 10g salt

• • 10g sugar
  • 10g dry yeast
  • 300ml warm water (around 110°F/43°C)

• 2 tbsp olive oil (or melted butter)
• 1 tbsp milk (optional for a softer crust)

Directions

1. Activate the Yeast

• • In a small bowl, combine warm water, sugar, and yeast. Stir and let sit for 5-10 minutes, until it becomes frothy and bubbly.

2. Mix the Dough

• • In a large mixing bowl, combine flour and salt.
  • Add the activated yeast mixture and olive oil.
  • Mix together until a dough begins to form. If the dough is too sticky, add a little more flour, a tablespoon at a time.

• Knead the dough for 5-8 minutes on a lightly floured surface until smooth and elastic.

3. Let the Dough Rise

• Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

4. Shape the Dough

• • Punch down the dough to release air bubbles.

• Shape it into a loaf by folding the dough over itself and rolling it tightly. Place the shaped dough in a greased loaf pan.

5. Second Rise

• Cover the loaf with a towel and let it rise for an additional 30-40 minutes, or until it has risen slightly above the pan.

6. Bake the Bread

• • Preheat the oven to 375°F (190°C).
• Brush the top of the dough with milk (optional) for a soft crust, or a little olive oil for a golden finish.
• Bake for 30-40 minutes, or until the bread sounds hollow when tapped on the bottom.

7. Cool and Serve

• • Let the bread cool on a wire rack for at least 10 minutes before slicing. Enjoy warm or toasted!

Serving Suggestions

• • Serve with butter and jam for breakfast.
  • Pair with soup or salad for a light lunch.
  • Make sandwiches with your favorite fillings.

• Enjoy as a side with a hearty dinner.

Cooking Tips

• Ensure the water temperature for activating the yeast is not too hot, or it can kill the yeast.
• Knead the dough well to develop the gluten, which gives the bread its soft texture.

Ingredients

For the Lemon Cream:

• • Skin of 1 lemon (zest only)
  • 1/2 liter (18 oz) milk

• • 2 eggs
  • 120 grams (4.2 oz) sugar
  • 10 grams (1 teaspoon) vanilla sugar

• 50 grams (1.7 oz) cornstarch

For the Choux Pastry:

• • 100 ml (1/2 glass) water
  • 100 ml (1/2 glass) milk

• • 80 grams (6 tablespoons) butter
  • 1 pinch of salt
  • 1 teaspoon sugar

• 120 grams (4.2 oz) flour
• 3-4 eggs (depending on size)

For the Mascarpone Filling:

• • 250 grams (8.8 oz) mascarpone

Directions

Prepare the Lemon Cream:

1. 1. Heat Milk and Lemon Zest:
      • Heat 1/2 liter of milk with the zest of 1 lemon until warm, but do not boil.
      • Let it cool to room temperature to infuse the lemon flavor into the milk.

1. Mix Eggs and Sugars:
   • In a bowl, whisk together 2 eggs, 120 grams of sugar, and 10 grams of vanilla sugar until well combined.
2. Add Cornstarch:
   • • Add 50 grams of cornstarch to the egg mixture and mix until smooth.

    

3. Cook the Cream:
   • • Slowly add the cooled milk mixture to the egg mixture, whisking constantly to prevent lumps.
     • Cook over medium-high heat, stirring constantly, until the mixture thickens.

    

   • Once thickened, remove from heat and let it cool.

Prepare the Choux Pastry:

1. Heat Liquid Ingredients:
   • • In a saucepan, combine 100 ml water, 100 ml milk, 80 grams butter, a pinch of salt, and 1 teaspoon sugar.

    

   • Heat until the butter has completely melted.
2. Add Flour:
   • • Add 120 grams of flour to the saucepan and cook over medium heat for 2 minutes, stirring constantly until the dough pulls away from the sides of the pan and forms a smooth ball.

    

3. Cool and Add Eggs:
   • • Let the dough cool for 5 minutes.
     • Add eggs one at a time, mixing well after each addition until the dough is smooth and has a consistency that slowly pulls away from the spoon. Depending on the size of the eggs, you may need 3-4 eggs.

    

Bake the Choux Pastry:

1. 1. Preheat Oven:
      • Preheat your oven to 180°C (356°F).

1. Shape and Bake:
   • • Using a piping bag or a spoon, place small mounds of dough onto a greased baking sheet.
     • Brush the tops with a beaten egg for a shiny finish.
     • Bake in the preheated oven for 30-35 minutes or until golden brown and puffed up.

    

Prepare the Mascarpone Filling:

1. 1. Mix Mascarpone:
      • In a bowl, beat 250 grams of mascarpone until smooth and creamy.

Assemble the Cream Puffs:

1. Fill the Puffs:
   • Once the choux pastry puffs have cooled, cut them in half and fill them with a spoonful of lemon cream and a dollop of mascarpone.
2. Serve:
   • • Serve the lemon cream puffs immediately or store them in the refrigerator until ready to serve.

    

Serving Suggestions

• Dust with powdered sugar for an extra touch of sweetness.
• Serve with a cup of tea or coffee for a delightful afternoon treat.

Ingredients:

• • 3 ripe bananas, mashed with a fork
  • ½ cup butter (1 stick) at room temperature

 

• • 3/4 cup white sugar (or 1 scant cup of honey)
  • 2 eggs, room temperature
  • 1 ½ cups all-purpose flour

 

• • 1 tsp baking soda
  • ½ tsp salt
  • ½ tsp real vanilla extract

 

• 1 cup walnuts, toasted and coarsely chopped
• ½ cup raisins

Instructions:

1. Preheat the Oven:
   • • Preheat your oven to 350°F (175°C).

    

   • Grease a 9×5 inch loaf pan with butter or cooking spray.
2. Prepare the Bananas:
   • • In a bowl, mash the ripe bananas with a fork until smooth. Set aside.

    

3. Mix the Wet Ingredients:
   • • In a large mixing bowl, cream the butter and sugar (or honey) together until light and fluffy.
     • Add the eggs one at a time, beating well after each addition.

    

   • Stir in the mashed bananas and vanilla extract until well combined.
4. Combine Dry Ingredients:
   • • In a separate bowl, whisk together the flour, baking soda, and salt.

    

5. Mix Together:
   • • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
     • Fold in the toasted walnuts and raisins.

    

6. Bake:
   • • Pour the batter into the prepared loaf pan and smooth the top.
     • Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

    

7. Cool:
   • • Remove from the oven and let the banana bread cool in the pan for about 10 minutes.
     • Transfer the bread to a wire rack to cool completely before slicing.

    

Serving Suggestions:

• • Enjoy warm with a pat of butter.
  • Serve with a side of fresh fruit or a dollop of yogurt for breakfast.

 

• Pair with a cup of coffee or tea for an afternoon snack.

Cooking Tips:

• • Use ripe bananas with brown spots for the best flavor and sweetness.
  • To toast walnuts, spread them on a baking sheet and bake at 350°F (175°C) for about 8-10 minutes, stirring occasionally.

 

• Ensure the eggs and butter are at room temperature for easier mixing and a better texture.

Nutritional Benefits:

• • Bananas: Provide potassium, fiber, and natural sweetness.
  • Walnuts: Rich in omega-3 fatty acids, protein, and antioxidants.

 

• Raisins: Add natural sweetness and are a good source of iron.

Dietary Information:

• • Contains: Dairy, eggs, and nuts.
  • Gluten-Free Option: Can be made gluten-free by substituting all-purpose flour with a gluten-free flour blend.

 

Storage:

• Store any leftover banana bread in an airtight container at room temperature for up to 3 days.
• For longer storage, wrap the bread tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.

Ingredients:

 

• • 1 Onion, chopped
  • 1 tablespoon Olive oil
  • 1 tablespoon Butter

 

• • 2 cloves Garlic, minced
  • 1 Chili pepper, chopped (optional)
  • 2 medium Potatoes, peeled and diced

 

• • 3 medium Beets, peeled and chopped
  • 4 cups (1 liter) Vegetable broth
  • 3 slices of Bread (preferably rustic or sourdough)

 

• • 2 tablespoons Sunflower oil
  • 3 Sticks of Celery, chopped
  • 1 Zucchini, chopped

 

• • Salt and black pepper, to taste
  • 1/4 cup Parsley, chopped (for garnish)
  • 1 Garlic clove (for bread)

 

• 60 ml Cream (for the soup)
• 1 teaspoon of Cream (for garnish)

Directions:

 

1. 1. Prepare the bread: Preheat the oven to 180°C (350°F). Place the bread slices on a baking tray, drizzle with sunflower oil, and bake for about 10 minutes, or until crispy and golden. While the bread is baking, rub a garlic clove over the toasted slices for extra flavor.
   2. Cook the vegetables: In a large pot, heat the olive oil and butter over medium heat. Add the chopped onion and sauté until softened and golden brown, about 5 minutes. Add the minced garlic and chili pepper, then sauté for an additional minute.
   3. Add the root vegetables: Add the diced potatoes and chopped beets to the pot. Pour in the vegetable broth and bring to a boil. Cover with a lid and let the soup cook for about 20 minutes, or until the vegetables are tender.

 

1. 1. Prepare the other vegetables: While the soup cooks, heat olive oil in a separate pan. Add the celery and zucchini, seasoning with salt and pepper. Fry the vegetables until they are golden brown and softened, about 7-10 minutes.
   2. Blend the soup: Once the potatoes and beets are tender, use an immersion blender or a regular blender to puree the soup until smooth. Add the sautéed celery and zucchini to the soup and blend again until fully incorporated.
   3. Finish the soup: Stir in the cream and adjust seasoning with salt and black pepper to taste. Let the soup simmer for an additional 5 minutes to meld the flavors together.

 

1. Serve: Serve the creamy beetroot soup in bowls. Drizzle with a teaspoon of cream and sprinkle with fresh parsley. Serve with the garlic-rubbed toasted bread on the side.

Serving Suggestions:

• • Pair with a side salad for a complete meal.

 

• • Top with crumbled feta cheese or a dollop of sour cream for added creaminess.
  • Serve with crusty baguette or warm pita bread for dipping.
  • Add roasted seeds or nuts as a crunchy topping for extra texture.

 

• Pair with a glass of white wine or a refreshing iced tea for a satisfying lunch.

Cooking Tips:

• • For a smoother texture, you can strain the soup after blending to remove any remaining bits of vegetable.

 

• • If you prefer a less creamy version, you can reduce the amount of cream or use coconut milk for a dairy-free alternative.
  • If the soup is too thick, add a little more vegetable broth to reach your desired consistency.
  • For an added depth of flavor, roast the beets beforehand for a slightly caramelized taste.

 

• You can freeze the soup for up to 3 months. Just let it cool completely before transferring to a freezer-safe container.

Nutritional Benefits:

• • Beets are high in fiber, antioxidants, and vitamins such as folate and vitamin C.

 

• • The inclusion of zucchini, celery, and potatoes adds essential vitamins and minerals, including potassium and vitamin K.
  • The cream adds a rich texture, while still offering a good amount of healthy fats.
  • This soup is a great source of hydration due to the vegetable broth and the high water content in the beets and zucchini.

Dietary Information:

• • Vegetarian
  • Gluten-Free (if using gluten-free bread)

 

• Dairy Optional (can substitute cream with coconut cream for dairy-free)
• Low-Calorie (if served in moderation)

Nutritional Facts (per serving):

 

• • Calories: 200
  • Protein: 4g
  • Fat: 10g

 

• • Carbohydrates: 28g
  • Fiber: 6g
  • Sugar: 10g

 

• Sodium: 500mg

Storage:

• • Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.

 

• For longer storage, freeze the soup for up to 3 months. To reheat, thaw in the fridge overnight and warm on the stovetop or in the microwave.
• Store the toasted bread separately in an airtight container to keep it crispy.

Ingredients:

For the Dough:

• • Flour: 650 g (about 5 cups)
  • Sugar: 1/2 cup (100 g)

 

• • Dry Yeast: 1.5 tsp (6 g)
  • Salt: 1 tsp (4 g)
  • Lukewarm Milk: 300 ml

 

• Vegetable Oil: 2 Tbsp (30 ml)
• Egg White: 1, beaten

For the Filling:

• • Crushed Walnuts: 200 g (about 2 cups)

 

• • Sugar: 80 g (about 1/3 cup)
  • Cinnamon: to taste (usually about 1 tsp)
  • Butter: 5 Tbsp, melted

 

For the Glaze:

Steps How to Make It:

Step 1: Prepare the Dough

1. 1. Activate the Yeast: In a small bowl, combine the lukewarm milk (about 37-40°C or 98-104°F) with the dry yeast and a teaspoon of sugar. Let it sit for about 5-10 minutes, until it becomes frothy.

 

1. 1. Mix Dry Ingredients: In a large mixing bowl, combine the flour, the remaining sugar, and salt. Mix well to ensure the salt and sugar are evenly distributed throughout the flour.
   2. Combine Wet Ingredients: Once the yeast mixture is frothy, add it to the flour mixture along with the vegetable oil and the beaten egg white.
   3. Knead the Dough: Mix the ingredients until a shaggy dough forms, then transfer it to a floured surface. Knead the dough for about 10 minutes until it is smooth and elastic. If the dough is too sticky, you can add a little extra flour as needed.

 

1. First Rise: Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.

Step 2: Prepare the Filling

1. Mix Filling Ingredients: In a medium bowl, combine the crushed walnuts, sugar, and cinnamon. Stir in the melted butter until the mixture is well combined and crumbly.

Step 3: Shape the Bread

1. 1. Roll Out the Dough: Once the dough has risen, punch it down to release the air. Turn it out onto a floured surface and roll it into a rectangle approximately 1 cm thick (about 0.4 inches).

 

1. 1. Add the Filling: Evenly sprinkle the walnut mixture over the rolled-out dough, leaving a small border around the edges.
   2. Roll the Dough: Starting from one of the long edges, carefully roll the dough tightly into a log. Pinch the seams to seal the dough.
   3. Shape the Loaf: Gently twist the dough log and tuck the ends under to fit into a greased loaf pan. You can also place the dough into a round baking pan for a more rustic look.

 

Step 4: Second Rise

1. Let it Rise Again: Cover the loaf with a towel or plastic wrap and let it rise for another 30-45 minutes, until it has risen slightly above the edge of the pan.

Step 5: Prepare the Glaze

1. Make the Egg Wash: In a small bowl, whisk together the egg yolk and milk. This will give the bread a beautiful golden color when baked.

Step 6: Bake the Bread

1. 1. Preheat the Oven: Preheat your oven to 180°C (350°F) during the second rise.

 

1. 1. Glaze the Loaf: Once the dough has risen, brush the top with the egg wash.
   2. Bake: Bake the bread in the preheated oven for about 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
   3. Cool: Remove the bread from the oven and allow it to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

 

Nutrition Facts (per serving, based on 12 servings):

• • Calories: 250 kcal
  • Protein: 5 g
  • Fat: 9 g

 

• • Carbohydrates: 40 g
  • Fiber: 1 g
  • Sugar: 9 g

 

• Calcium: 30 mg