Category: cake

Irresistible 10-Minute Apple Cake: A Speedy Delight for Busy Gourmets

Ingredients

For this speedy yet sophisticated cake, you’ll need:

For the Cake Batter:

• 200g (7.05 oz) all-purpose flour
• 10g (2 teaspoons) baking powder
• 125g (4.4 oz) granulated sugar
• 8g (1 pack) vanilla sugar
• A pinch of salt
• 125g (4.4 oz) unsalted butter, softened
• 3 large eggs, at room temperature
• 45ml (3 tablespoons) milk

For the Topping:

• 4 medium apples (about 600g or 21 oz total)
• 30g (1.05 oz) frozen butter
• 5g (1 teaspoon) cinnamon sugar

Step-by-Step Instructions

1. Preparing the Batter (5 minutes)

I begin by preheating the oven to 180°C (356°F) with both top and bottom heat. This ensures our oven is at the perfect temperature when our cake is ready to bake.

In a large mixing bowl, I sift together the flour and baking powder. Sifting is crucial as it aerates the flour, leading to a lighter, fluffier cake texture. To this, I add the sugar, vanilla sugar, and a pinch of salt.

Next, I add the softened butter and eggs to the dry ingredients. Using an electric mixer, I beat the mixture on medium speed for 2 minutes. This step is crucial – it not only combines the ingredients but also incorporates air into the batter, which will help our cake rise beautifully.

The result is a smooth, creamy batter that’s rich in flavor and primed for baking. I transfer about two-thirds of this batter into a greased 26cm (10-inch) springform pan, spreading it evenly to create a smooth base for our apples.

2. Preparing the Apples (3 minutes)

While efficiency is key in this recipe, I don’t compromise on the quality of our star ingredient – the apples. I quickly peel, quarter, and slice the apples into thin wedges. The thinness of the slices is important as it allows the apples to cook through perfectly in our short baking time.

With artistic flair, I arrange these apple slices in a circular pattern on top of the batter in the pan. This not only ensures even distribution of fruit throughout the cake but also creates a visually stunning pattern that will impress any guest.

3. Finishing Touches (2 minutes)

To the remaining third of our batter, I add the milk and quickly mix it in. This addition of liquid helps to create a softer, more pourable consistency. I then spread this mixture evenly over the arranged apples. This top layer of batter will bake into a delicious golden crust, encasing the apples and creating a perfect contrast of textures.

For the final touch of indulgence, I grate the frozen butter over the top of the cake. The cold butter will melt during baking, creating pockets of richness throughout the cake. A sprinkle of cinnamon sugar adds a warm, spicy note that perfectly complements the apples.

4. Baking to Perfection (40 minutes)

With our cake assembled in record time, it’s ready for the oven. I bake it at 180°C (356°F) for approximately 40 minutes. During this time, a heavenly aroma of apples and cinnamon will fill your kitchen – a tantalizing preview of the deliciousness to come.

The cake is done when it’s golden brown on top and a skewer inserted into the center comes out clean. The apples should be tender, and the cake should have a slight spring when gently pressed.

5. Serving and Enjoying

Once baked, I remove the cake from the oven and let it cool in the pan for about 10 minutes. This brief resting period allows the cake to set, making it easier to slice and serve.

After cooling, I release the springform pan and transfer the cake to a serving plate. This cake is delicious served warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream. It’s equally enjoyable at room temperature, making it perfect for picnics or lunchboxes.

Nutrition Information

Per slice (based on 8 servings):

• Calories: 320
• Protein: 5g
• Carbohydrates: 45g
• Fiber: 3g
• Sugar: 25g
• Fat: 15g

Baked Oatmeal with Banana, Apple, and Cinnamon

Ingredients:

• • 1 cup oatmeal (90g rolled oats)

• • 200 ml milk (3/4 cup, dairy or plant-based)
  • 2 eggs
  • 2 ripe bananas (about 200g, mashed)

• • 1/2 teaspoon vanillin (or 1 teaspoon vanilla extract)
  • 1 apple (about 150g, peeled and thinly sliced)
  • 1/2 teaspoon cinnamon

Directions:

1. 1. Preheat the oven: Preheat to 180°C (360°F).
   2. Mix wet ingredients: Mash bananas, then whisk in eggs, milk, and vanillin.
   3. Mix dry ingredients: In a separate bowl, combine oatmeal and cinnamon.

1. Combine and add apple: Stir wet and dry ingredients together, fold in the apple slices.
2. Bake: Pour the mixture into a greased or parchment-lined baking dish and bake for 30 minutes or until golden.

Serving Suggestions:

• • Top with fresh berries or bananas.

• • Drizzle with honey or maple syrup for extra sweetness.
  • Serve with a dollop of Greek yogurt or nut butter.
  • Sprinkle chopped nuts like almonds or walnuts for added crunch.

Cooking Tips:

• • Use very ripe bananas for extra natural sweetness.
  • Substitute the apple with pear or berries for variety.
  • Add a handful of nuts or seeds for a crunchy texture.

• Make it vegan by using chia seeds instead of eggs and plant-based milk.

Nutritional Benefits:

• • Oats are high in fiber, helping with digestion and keeping you full longer.
  • Bananas provide potassium and natural sweetness, reducing the need for added sugar.

• Eggs offer a good source of protein.
• Apples are rich in antioxidants and vitamins.

Dietary Information:

• • Vegetarian-friendly

• • Gluten-free option (use certified gluten-free oats)
  • Dairy-free option (use plant-based milk)
  • No added sugar (naturally sweetened with bananas and apples)

Nutritional Facts (per serving, based on 8 servings):

• • Calories: 150
  • Protein: 5g
  • Fat: 5g

• • Carbohydrates: 22g
  • Fiber: 3g
  • Sugar: 8g

Storage:

• • Room Temperature: Store in an airtight container for up to 2 days.
  • Refrigeration: Store in the fridge for up to 5 days.
  • Freezing: Freeze individual portions in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating.

Why You’ll Love This Recipe:

• • It’s a healthy, naturally sweetened option perfect for breakfast or a snack.
  • Easy to prepare and makes a great meal-prep option for busy mornings.
  • It’s customizable with different fruits, spices, or toppings to suit your preferences.

• Packed with nutritious ingredients that will keep you energized throughout the day.

Homemade Bread with Mussels Recipe

Ingredients:

• 80 grams of melted butter
• 400 milliliters of warm milk
• 10 grams (1 tablespoon) of dry yeast
• 10 grams (1 tablespoon) of sugar
• 2 eggs
• 850 grams of tender wheat flour
• 6 grams (1 teaspoon) of salt

Preparation:

1. In a large bowl, combine the melted butter, warm milk, dry yeast, sugar, and one egg. Mix thoroughly.
2. Gradually add the tender wheat flour in two portions, incorporating the salt with the second portion.
3. Mix and knead the dough until it becomes smooth and homogenous. Cover the bowl and let the dough rise for about an hour or until it has doubled in size.
4. Punch down the dough to release the air and divide it into two equal parts.
5. Roll out each portion, then shape and place them in greased molds. Cover and let them rise for an additional 30 minutes or until they have tripled in volume.
6. Brush the dough with an egg yolk mixed with a teaspoon of milk. Bake in a preheated oven at 200°C (392°F) for 25 minutes.

Enjoy your freshly baked homemade bread!

Savory Puff Pastry with Ham, Cheese, and Béchamel Sauce Recipe

Ingredients:

For the Puff Pastry:

• • 500g puff pastry
  • 50g mustard

• • 200g ham, thinly sliced
  • 200g cheese, grated or thinly sliced (cheddar, Gruyère, or Swiss)
  • 1 egg, for egg wash

For the Béchamel Sauce:

• • 30g butter
  • 25g flour
  • 300ml milk

• • 4g nutmeg
  • 5g black pepper
  • 10g salt

• 30g grated Parmesan cheese

For Garnish:

• 40g pickled cucumbers, finely chopped

Directions:

1. Prepare the Puff Pastry:

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

1. Roll Out the Puff Pastry: On a lightly floured surface, roll out the 500g puff pastry to your desired thickness. You can make it thinner for a lighter texture or thicker for a heartier bite.
2. Spread Mustard: Evenly spread 50g mustard over the puff pastry using a spatula or the back of a spoon.

2. Add the Fillings:

1. 1. Layer Ham and Cheese: Arrange 200g ham evenly over the mustard-covered pastry. Then sprinkle or layer 200g cheese on top of the ham.

3. Fold and Seal:

1. Shape the Pastry: Fold the puff pastry over the filling to create a sealed pocket or roll, depending on your preferred shape.
2. Egg Wash: Beat 1 egg and brush it over the top of the pastry to give it a glossy, golden finish when baked.

4. Bake the Puff Pastry:

1. 1. Bake: Place the prepared pastry on a baking sheet lined with parchment paper. Bake in the preheated oven for 20 minutes, or until the pastry is golden and puffed.

5. Prepare the Béchamel Sauce:

1. 1. Make a Roux: In a medium saucepan, melt 30g butter over medium heat. Once melted, add 25g flour and whisk continuously for 2 minutes until a smooth paste forms.
   2. Add Milk: Gradually pour in 300ml milk, whisking constantly to avoid lumps. Cook, whisking often, until the sauce thickens to your liking.
   3. Season the Sauce: Stir in 4g nutmeg, 5g black pepper, 10g salt, and 30g grated Parmesan cheese. Continue stirring until the cheese has melted and the sauce is smooth.

6. Finish and Serve:

1. 1. Cool and Serve: Once the puff pastry is golden brown, remove it from the oven and allow it to cool slightly on a wire rack.
   2. Serve with Béchamel: Serve the warm puff pastry with the béchamel sauce drizzled on top or on the side for dipping.
   3. Garnish: Sprinkle finely chopped pickled cucumbers over the top for a burst of tangy flavor and extra texture.

Nutritional Information (per serving):

• • Calories: 350 kcal
  • Protein: 15g
  • Fat: 22g

• • Carbohydrates: 25g
  • Fiber: 1g
  • Sugar: 3g

• Sodium: 600mg

Irresistible Condensed Milk & Chocolate Desserts in Just 10 Minutes!

Ingredients:

For the Chocolate Sponge Cake:

– 5 eggs
– A pinch of salt
– 150 grams of sugar
– 250g Nutella
– 50 grams of butter
– 80 grams of flour
– 30g starch

For the Caramel Sauce:

– 40ml of water
– 200 grams of sugar
– 100 grams of butter
– 100ml cream
– 50 grams of peanuts

For the Cream Cheese Topping:

– 250 grams of cream cheese
– 100ml cream
– 50 grams of condensed milk

For the Chocolate Ganache:

– 180 grams of chocolate
– 50 grams of vegetable oil
– 20 grams of crushed peanuts

Instructions:

For the Chocolate Sponge Cake:

1. Preheat your oven to 180°C (360°F).
2. In a bowl, beat 5 eggs with a pinch of salt until frothy.
3. Gradually add 150 grams of sugar while continuing to beat until the mixture is thick and pale.
4. Melt Nutella and butter together and add them to the egg mixture, folding gently.
5. Sift in 80 grams of flour and 30 grams of starch, folding until just combined.
6. Pour the batter into a greased and lined baking dish.
7. Bake for 10 minutes or until a toothpick comes out clean.
8. Let the cake cool.

For the Caramel Sauce:

9. In a saucepan, combine water and 200 grams of sugar over medium heat.
10. Let it caramelize until it turns golden brown.
11. Add butter, cream, and peanuts. Stir until it thickens.
12. Pour the caramel sauce over the cooled cake.

For the Cream Cheese Topping:

13. In a bowl, combine cream cheese, cream, and condensed milk. Mix until smooth.
14. Spread this mixture evenly over the caramel layer.

For the Chocolate Ganache:

15. Melt chocolate and vegetable oil together until smooth.
16. Pour the chocolate ganache over the cream cheese layer.
17. Sprinkle with crushed peanuts.

Chill the dessert in the fridge.

Enjoy your amazing condensed milk and chocolate dessert creations!

Try these quick and delightful desserts, and share your sweet moments!

Natural Remedy for Cleansing Blood Vessels: Just One Tablespoon a Day!

Ingredients:

• 1 onion (medium size)
• 1 clove of garlic
• 3 cm piece of ginger
• 2 lemons
• 2 tablespoons of turmeric
• 1/8 teaspoon of black pepper (to enhance turmeric absorption)
• 2 tablespoons of honey
• 1 liter of water

Why These Ingredients Work:

• Onion: Rich in antioxidants and sulfur compounds, onions help improve circulation and reduce inflammation, supporting heart health.
• Garlic: Known for its heart-protective properties, garlic helps lower blood pressure and reduce cholesterol, keeping arteries clear.
• Ginger: Ginger boosts circulation and has anti-inflammatory effects, making it beneficial for overall cardiovascular health.
• Lemon: High in vitamin C, lemons help cleanse the blood vessels and reduce cholesterol levels.
• Turmeric: Turmeric’s active compound, curcumin, helps reduce plaque buildup in arteries and prevents blood clots.
• Black Pepper: Black pepper enhances the absorption of curcumin from turmeric, increasing its effectiveness.
• Honey: Honey adds natural sweetness and provides antioxidants that help protect against free radical damage.

How to Make the Remedy:

1. Prepare the Ingredients:
   • Chop the onion, garlic, ginger, and lemons into small pieces.
2. Boil the Water:
   • Bring 1 liter of water to a boil in a pot.
3. Add the Ingredients:
   • Add the chopped onion, garlic, ginger, and lemons to the boiling water. Let it simmer for about 10 minutes.
4. Add Turmeric and Black Pepper:
   • Stir in 2 tablespoons of turmeric and 1/8 teaspoon of black pepper to enhance absorption.
5. Cool and Strain:
   • After simmering, remove the pot from the heat and let it cool. Strain the liquid into a glass jar.
6. Add Honey:
   • Once the liquid has cooled slightly, add 2 tablespoons of honey and mix well.

How to Use:

Take 1 tablespoon of this remedy daily, preferably on an empty stomach. This will help cleanse your blood vessels, improve circulation, and support heart health naturally.

Classic Homemade Bread Recipe

Ingredients:

• • Warm water: 1 ½ cups (370 ml)

• • Dry yeast: 2 tablespoons (10 g)
  • Flour: 4 cups (500 g)
  • Salt: 1 teaspoon

Directions:

1. Activate the Yeast:
In a large mixing bowl, combine warm water and dry yeast. Stir gently and let it sit for 5-10 minutes until the yeast is dissolved and foamy.

2. Prepare the Dough:
Add the flour and salt to the yeast mixture. Mix with a wooden spoon or your hands until a rough dough forms.

3. Knead the Dough:
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic. If the dough is too sticky, add more flour, one tablespoon at a time.

4. First Rise:
Place the dough in a clean, lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.

5. Shape the Dough:
Punch down the risen dough to release air bubbles. Shape it into a loaf and place it on a parchment-lined baking sheet or in a greased loaf pan.

6. Second Rise:
Cover the shaped dough with a cloth and let it rise again for 30-45 minutes until doubled in size.

7. Bake the Bread:
Preheat the oven to 200°C (400°F). Bake for 25-30 minutes until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.

8. Cool and Serve:
Let the bread cool on a wire rack before slicing. Enjoy your homemade bread warm or at room temperature!

Tips:

• • For a softer crust, brush the loaf with melted butter after baking.

• Add seeds or herbs to the dough for extra flavor.

Reasons to Love This Recipe:

• • Easy to make with simple ingredients.
  • Perfect for beginners.

• Soft, fluffy texture with a crispy crust.
• Versatile for different types of bread.

Dried fruit bars are great for breakfast or as an energy snack made without flour, that means it’s gluten-free. There are various ways in which to enjoy these dried fruit bars. Pack them for lunch as a quick bite on the go. Eat them to boost your energy levels, or take a bite to satisfy your sweet craving.

The nuts not only add a lot of crunch, but with the great variety of nuts used in this recipe, it has more flavor too. It’s easy to customize to your preference, so make sure to check out our tasty suggestions below. Add a sugary syrup to bind all the nuts together, and you have a delicious, crunchy dried fruit bar you can enjoy while on the move.

Tips
To make the bars more fruity, you can add any of the following:

Dried cranberriesChopped dried apricotsRaisins

Add more flavor by adding chopped crystallized ginger, lemon zest, orange zest, or vanilla essence. You can also add spices like mixed spice, allspice, cinnamon, or nutmeg.

To add more fiber to the dried fruit bars, feel free to add oats, bran flakes, or rice krispies.

Spray the knife with oil cooking spray to ensure smooth slices. This will prevent the candy from sticking to the blade, ensure that each slice comes out smoothly.

Don’t feel like you have to stick to the nuts we used in this recipe. Feel free to use any of your favorites. Pecans, cashews, and macadamias will all work well. If using large nuts, make sure to chop them so they are all equally sized.

How To Store Dried Fruit Bars
To store the bars, wrap them with parchment paper, and then place them in an airtight container. If you live in a humid area, rather place them in the fridge as this will prevent the bars from going sticky. You can also freeze them. To do this, wrap the bars in a layer of parchment paper, then with another layer of plastic wrap. Freeze for up to 3 months.

Ingredients
WALNUTS
50 g
HAZELNUTS
50 g
ALMONDS
50 g
PISTACHIOS
50 g
SUGAR
150 g (1 cup)
WATER
30 ml (2 tbsp)
HONEY
50 g
LEMON JUICE
How To Make Dried Fruit Bars

Step 1
Add the nuts to a baking tin and bake for 10 minutes at 380°F/190°C. Keep an eye on them so they don’t burn.

Step 2
Once baked and dried, chop the nuts finely, using a large knife.

Step 3
Now prepare the syrup (this will bind the nuts together). Melt the sugar in a pan with a little water and honey.

Step 4
Once the mixture is boiling, add a squeeze of lemon juice into it.

Step 5
Once the mixture is heated and all the sugar is dissolved, add the roasted nuts and mix to combine.

Step 6
Use a spatula to spread the mixture into a baking tin. Allow to cool.

Step 7
Cut into bars and serve.

Notes
Line the baking tin with parchment paper. This will make it easier to remove the bars after cooling.

 

read more on: https://www.cookist.com/dried-fruit-bars/p1/
https://www.cookist.com/

Chocolate Almond Oatmeal Cake with Cottage Cheese and Cherry Topping

Ingredients:

For the Base:

• • Oatmeal flour: 80 g

• • Nuts (almonds): 25 g (crushed or chopped)
  • Cocoa powder: 40 g
  • Salt: 1 g

• • Sugar-free syrup or honey: 70 g
  • Milk: 20 g
  • Vegetable oil: for greasing

For the Filling:

• • Cottage cheese: 400 g
  • Eggs: 2 pcs (room temperature)

• Sugar-free syrup, honey, or sweetener: 100 g
• Vanillin: 0.5 g

For the Cherry Topping:

• • Cherries: 150 g
  • Sweetener: 25 g
  • Starch: 15 g (dissolved in water)

Directions:

1. 1. Prepare the Base:
      • In a mixing bowl, combine the oatmeal flour, crushed almonds, cocoa powder, salt, sugar-free syrup or honey, and milk. Mix until a smooth dough forms.
      • Grease a baking dish with vegetable oil, then press the dough into the bottom of the dish to form the base.

1. 1. Make the Filling:
      • In another bowl, mix the cottage cheese, eggs, sugar-free syrup or sweetener, and vanillin. Stir until smooth and well-combined.
      • Pour the cottage cheese mixture over the base in the baking dish.

1. 1. Bake:
      • Preheat your oven to 180°C (350°F).
      • Bake the cake for 40 minutes or until the top is golden and set.

1. 1. Cherry Topping:
      • In a small saucepan, heat the cherries with sweetener over medium heat.
      • Dissolve starch in a small amount of water, then add it to the cherry mixture. Cook, stirring, until the mixture thickens and the cherries are coated with a syrupy sauce.

1. 1. Serve:
      • Once the cake has cooled slightly, spread the cherry topping over the cake.
      • Slice and serve. Enjoy!

Cooking Tips:

• • Ensure the eggs are at room temperature to make the filling smoother and fluffier.
  • You can replace the almonds with any other type of nuts or omit them for a nut-free version.
  • For a more decadent taste, use dark chocolate instead of cocoa powder.

Nutritional Benefits:

• • Oatmeal flour is a great source of dietary fiber, which helps in maintaining digestive health.
  • Cottage cheese adds a high amount of protein and calcium, making this dessert nutritious and filling.
  • Cherries are rich in antioxidants, which can have anti-inflammatory benefits.

• The recipe is low in sugar due to the use of sugar-free syrup or honey.

Storage:

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• The cake can be frozen without the cherry topping for up to 1 month. Add the topping after reheating.

Savory Potato and Sausage Casserole with Mozzarella

Ingredients

For the Casserole:

• • 5 medium-sized potatoes
  • 2 sausages (pork, chicken, or vegetarian)
  • 4 large eggs

• 1 tablespoon of mayonnaise
• 100 grams of mozzarella cheese (3.52 ounces)

For the Vegetable Sauté:

• • 1 white onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 carrot, peeled and diced

• 1 red bell pepper, diced
• 2 tablespoons of green onions, finely chopped

For the Béchamel Sauce:

• • 60 grams of butter (2.11 ounces)
  • 50 grams of all-purpose flour (1.76 ounces)
  • 400 milliliters of milk (13.52 fluid ounces)

• • Salt, to taste
  • Ground black pepper, to taste
  • 1 teaspoon of Provencal herbs

Seasonings:

• • Olive oil, for greasing and sautéing
  • Salt, as needed
• Ground black pepper, as needed

Step-by-Step Instructions

1. Preparing the Potatoes:

1. Peel and Slice: Peel the potatoes and slice them thinly (about ¼ inch thick). Set aside.
2. Parboil the Potatoes: Place the potato slices in a pot of salted boiling water and parboil for 8-10 minutes until just tender. Drain and set aside.

2. Preparing the Vegetable Sauté:

1. 1. Heat Olive Oil: In a large skillet, heat 2 tablespoons of olive oil over medium heat.

1. 1. Sauté Onion and Garlic: Add the chopped white onion and minced garlic, cooking for 3-4 minutes until fragrant and translucent.
   2. Add Carrot and Bell Pepper: Incorporate the diced carrot and bell pepper. Sauté for an additional 5 minutes until softened.
   3. Season: Sprinkle salt, ground black pepper, and Provencal herbs. Stir well and remove from heat. Set aside.

3. Cooking the Sausages:

1. Slice and Cook: Slice the sausages into rounds and lightly cook them in a separate skillet until browned. Set aside.

4. Making the Béchamel Sauce:

1. 1. Melt the Butter: In a saucepan, melt 60 grams of butter over medium heat.
   2. Add Flour: Add the flour to the melted butter, stirring continuously for 2 minutes to create a smooth roux.

1. Pour in the Milk: Gradually add the milk while whisking to prevent lumps. Continue to stir for 5-7 minutes until the sauce thickens.
2. Season the Sauce: Add salt, black pepper, and a teaspoon of Provencal herbs to enhance the flavor. Remove from heat and set aside.

5. Assembling the Casserole:

1. 1. Layer the Potatoes: In a greased baking dish, layer half of the parboiled potato slices, slightly overlapping them.

1. 1. Add Vegetables and Sausages: Spread the sautéed vegetable mixture over the potatoes, followed by a layer of the cooked sausage slices.
   2. Top with Remaining Potatoes: Add the remaining potato slices on top.
   3. Pour the Béchamel: Evenly pour the béchamel sauce over the layers, ensuring it seeps through.

1. Add the Egg-Mayo Mixture: Beat the 4 eggs with 1 tablespoon of mayonnaise in a separate bowl. Pour this mixture over the casserole for a rich, golden crust.
2. Sprinkle Mozzarella: Finish by spreading the shredded mozzarella cheese on top.

6. Baking:

1. 1. Bake the Casserole: Place the baking dish in the preheated oven at 180°C (350°F). Bake for 40-45 minutes or until the top is golden and bubbly.

1. Cool Slightly: Allow the casserole to rest for 5-10 minutes before serving for easier slicing.

Simple and Delicious Potato Dish: Better Than Pizza!

Table of Contents

No Bake Fruit and Nut Delight

Ingredients:

• • 100g (3.5 oz) prunes, rinsed with warm water

• • 100g (3.5 oz) raisins, rinsed with warm water
  • 100g (3.5 oz) dried apricots, rinsed with warm water
  • 100g (3.5 oz) roasted peanuts, cooled slightly

• • 70g (2.5 oz) walnuts, roughly chopped
  • 400g (14 oz) sour cream (25%), at room temperature
  • 300g (10.5 oz) condensed milk, at room temperature

• 300g (10.5 oz) fine crackers, crushed

Directions:

1. Prepare the Ingredients:

• • Rinse the prunes, raisins, and dried apricots with warm water and set them aside to drain.
  • Let the roasted peanuts cool slightly, then roughly chop them, along with the walnuts and dried fruits.

2. Mix the Cream Base:

• In a large bowl, whisk together the sour cream and condensed milk until smooth and fully combined.

3. Combine the Ingredients:

• • Add the chopped prunes, raisins, apricots, roasted peanuts, and walnuts to the cream mixture. Stir until all ingredients are evenly coated.
  • Crush the fine crackers and mix them into the fruit and nut mixture, making sure everything is well incorporated.

4. Form the Dessert:

• • Line a rectangular or square dish with cling film, leaving enough overhang to cover the top.
  • Pour the mixture into the dish, pressing it down firmly to ensure there are no air pockets.
  • Fold the cling film over the top and place a flat weight, such as another dish or a pan, on top to compress the mixture.

5. Chill:

• Refrigerate the dish for 24 hours to allow the dessert to set and the flavors to meld.

6. Serve:

• Once set, remove the dessert from the refrigerator, unwrap, and cut into slices or squares. Serve chilled and enjoy!

Serving Suggestions:

• • Holiday Treat: Serve as a dessert at festive gatherings or as a sweet snack with tea or coffee.

• Extra Garnish: Top with additional dried fruits, nuts, or a drizzle of honey for extra texture and flavor.

Cooking Tips:

• • Ingredient Prep: Make sure all ingredients are at room temperature for easier mixing.
  • Customization: Feel free to swap out the dried fruits and nuts to suit your preferences.

• Control Sweetness: Reduce the amount of condensed milk if you prefer a less sweet dessert.

Storage:

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freeze: This dessert freezes well for up to 2 months. Thaw in the refrigerator before serving.