Category: cake

Eggplant and Potato Casserole with Tomato-Leek Sauce

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5-Minute Chocolate Chunk Cookies

Ingredients:

• • 250 g soft margarine or butter
  • 1 cup powdered sugar (90 g)
  • 1 egg

• • 110 ml sunflower oil
  • 1/2 cup wheat starch (60 g)
  • 1 packet vanilla sugar (5 g)

• • 1 pack baking powder (10 g)
  • 5 and a half cups flour (670 g +/-)
  • 120 g milk chocolate

Directions:

• • Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
  • In a bowl, cream together the margarine or butter and powdered sugar until smooth.

• • Add the egg and sunflower oil, and mix well.
  • Stir in the wheat starch, vanilla sugar, and baking powder.
  • Gradually add the flour, mixing until a dough forms.

• • Break the chocolate into small pieces and fold them into the dough.
  • Roll the dough into small balls and place them on the prepared baking sheet.
  • Flatten each ball slightly with the palm of your hand.

• Bake for 10-12 minutes, or until the cookies are lightly golden.
• Remove from the oven and let cool on a wire rack.

Prep Time: 5 minutes | Cooking Time: 10-12 minutes | Total Time: 15-17 minutes | Kcal: Approx. 200 kcal per cookie | Servings: 24 cookies

Highlights of the Recipe

• • Speed: As the name suggests, these cookies can be prepared in just 5 minutes, plus a short baking time. This makes them perfect for spontaneous baking sessions or when you need a quick treat for unexpected guests.
  • Simplicity: With straightforward ingredients and easy-to-follow steps, this recipe is ideal for novice bakers and busy individuals alike.
• Versatility: These cookies serve as a fantastic base for customization. Feel free to add nuts, dried fruits, or different types of chocolate to suit your taste.

Ingredient Insights

• • Margarine or Butter: Using soft margarine or butter is crucial as it creams easily with sugar, creating a light and fluffy base for the cookies.

• Sunflower Oil: This ingredient adds moisture and ensures the cookies have a tender texture. It’s a healthier fat option that also keeps the cookies feeling light.
• Milk Chocolate: The chunks of milk chocolate melt slightly as the cookies bake, providing gooey pockets of sweetness. You can substitute with dark chocolate or white chocolate based on your preference.

Baking Tips

• Do Not Overmix: Once you add the flour, mix just until the ingredients are combined. Overmixing can lead to tough cookies.
• Even Sizes: When rolling the dough into balls, try to keep them uniform in size to ensure they all bake evenly.
• Cooling: Let the cookies cool on a wire rack after baking to allow them to set properly and prevent them from becoming soggy.

How to Make Broccoli and Cauliflower Delicious: A Spanish Twist

In this article, we’ll explore a delicious recipe for broccoli and cauliflower, taught to me by a friend from Spain. This vegetarian dish is not only nutritious but also bursting with flavors that will tantalize your taste buds.

Ingredients

• 900 grams of broccoli
• 450 grams of cauliflower
• 5 cups of milk
• Salt, to taste
• Onion, to taste
• 1 carrot
• 1 bell pepper
• 1 garlic clove
• 2 tablespoons of olive oil
• Parsley, to taste
• 200 grams of red cherry tomatoes

Preparation

1. Begin by thoroughly cleaning and washing the broccoli and cauliflower. Then, chop them into small pieces on a cutting board.

Cooking Process

2. In a pot, add the broccoli along with boiling water and season with salt. Pour in the milk and cook for approximately 3 minutes.
3. In another pot, place the cauliflower, add boiling water and milk, season with salt, and cook for about 5 minutes.

Sautéing Vegetables

4. Heat a non-stick skillet, drizzle some extra virgin olive oil, and add the chopped onion and carrot. Sauté for a few minutes until golden brown.

Final Touches

5. Drain the broccoli and cauliflower and transfer them to a pot. Add the diced bell peppers, chopped cherry tomatoes, and mix well. Then, add seasoning according to your taste.

Conclusion

With just a few simple steps, you can create a flavorful and nutritious vegetarian dish that will impress your friends and family. This recipe, learned from a friend in Spain, is a testament to the richness of culinary traditions around the world.

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

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Quick Strawberry Jam-Filled Muffins

Ingredients:

• 2 eggs 
• 100g Sugar 
• 8g Vanilla sugar 
• A pinch of salt 
• 125g Vanilla yogurt 
• 50ml milk 
• 100ml oil 
• 200g Flour 
• 8g Baking powder 
• Strawberry jam 
• Almonds (for topping) 

Instructions:

1. Preheat your oven to 180°C (356°F) and line a muffin tin with paper liners.
2. In a bowl, whisk together eggs, sugar, vanilla sugar, and a pinch of salt until well combined.
3. Add vanilla yogurt, milk, and oil. Mix until smooth.
4. Gradually add flour and baking powder, stirring until the batter is lump-free.
5. Fill each muffin cup halfway with batter.
6. Add a teaspoon of strawberry jam to each muffin cup.
7. Top with more batter, filling each cup about 2/3 full.
8. Sprinkle almond slices on top for added crunch and flavor.
9. Bake for 15-20 minutes or until a toothpick comes out clean when inserted into the muffins.
10. Let them cool for a few minutes in the tin before transferring to a wire rack to cool completely.
11. These delightful muffins take only 10 minutes to prepare and are incredibly delicious. Enjoy!

Oatmeal Bread with Walnuts and Sesame

Ingredients:

• • Oats: 280 grams (3 cups)
  • Eggs: 2

• • Yogurt: 250 grams (1 cup)
  • Baking powder: 2 teaspoons
  • Salt: Pinch

• • Sesame seeds: 1 tablespoon
  • Walnuts: Handful, roughly chopped
  • Black pepper: Pinch (optional)

Step-by-Step Instructions:

Step 1: Preheat the Oven

1. Preheat your oven to 180°C (350°F). This will ensure that your bread bakes evenly and gets a lovely golden crust.

Step 2: Prepare the Dry Ingredients

1. 1. Measure the Oats: In a large mixing bowl, add 280 grams of oats (about 3 cups). These oats will serve as the base of the bread and provide a rich, hearty texture.
   2. Add the Baking Powder and Salt: To the oats, mix in 2 teaspoons of baking powder and a pinch of salt. The baking powder helps the bread rise, giving it a nice fluffy texture.

1. Optional – Add Black Pepper: If you want a subtle spice kick, add a pinch of black pepper to the dry mix. This step is optional but adds a nice balance to the sweetness of the oats and walnuts.

Step 3: Mix the Wet Ingredients

1. 1. Crack the Eggs: In a separate bowl, crack 2 eggs and beat them lightly with a fork until the yolks and whites are well combined. Eggs help to bind the ingredients and give the bread structure.
   2. Incorporate the Yogurt: Add 250 grams (1 cup) of yogurt to the eggs and stir until smooth. The yogurt adds moisture and a slight tangy flavor to the bread, making it soft yet flavorful.

Step 4: Combine Wet and Dry Ingredients

1. Mix the Wet into the Dry: Pour the egg and yogurt mixture into the bowl with the oats, baking powder, and salt. Stir everything together with a spatula or wooden spoon until fully combined. The mixture should have a thick, batter-like consistency.
2. Fold in Walnuts and Sesame Seeds: Add a handful of roughly chopped walnuts and 1 tablespoon of sesame seeds to the mixture. Gently fold them in until they are evenly distributed throughout the batter. These add a lovely crunch and nutty flavor to the bread.

Step 5: Prepare the Bread Pan

1. 1. Grease a Bread Pan: Lightly grease a loaf pan with butter or a non-stick cooking spray. This will ensure that the bread doesn’t stick and is easy to remove once baked.

Step 6: Bake the Oatmeal Bread

1. 1. Pour the Batter: Transfer the batter into the greased loaf pan, spreading it out evenly.
   2. Top with Extra Seeds (optional): If you like, sprinkle some extra sesame seeds or chopped walnuts on top for added texture and visual appeal.
   3. Bake: Place the pan in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Step 7: Cool and Serve

1. Cool in the Pan: Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
2. Slice and Serve: Once fully cooled, slice the bread and serve it with your favorite toppings, such as butter, jam, or even avocado. Enjoy!

Cooking Tips:

• • Texture Adjustments: If you prefer a denser bread, you can reduce the baking powder to 1 teaspoon. For a fluffier texture, try adding a bit more yogurt or using quick oats instead of rolled oats.

• • Add Sweetness: If you prefer a slightly sweeter version, you can add 1-2 tablespoons of honey or maple syrup to the wet ingredients. This can balance the savory flavor of the sesame seeds and walnuts.
  • Variations: Feel free to experiment by adding other seeds, such as sunflower seeds or chia seeds. You can also substitute walnuts with pecans or almonds.
  • Gluten-Free Option: Ensure that you use certified gluten-free oats if you are making this recipe for someone with gluten sensitivities.

Storage:

• • Room Temperature: Store the bread in an airtight container or wrap it tightly in plastic wrap. It will stay fresh at room temperature for up to 3 days.
  • Refrigeration: To extend its shelf life, refrigerate the bread in an airtight container. It will last for up to 1 week in the fridge.
  • Freezing: You can freeze individual slices for up to 3 months. Wrap each slice in plastic wrap and store them in a freezer-safe bag. To reheat, thaw overnight in the fridge and toast or warm in the oven.

Nutritional Facts (Per Slice):

• • Calories: 150 kcal
  • Carbohydrates: 24g
  • Protein: 6g

• • Fat: 5g
  • Fiber: 4g
  • Sugar: 2g

• Sodium: 200mg
• Calcium: 80mg
• Iron: 1.5mg

Apricot Custard Cake

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Meatloaf with mortadella and pistachios: the delicious recipe to try

Ingredients:

450 g minced meat
Salt to taste.
Pepper if necessary.
1 onion
1 egg
6 slices of bread
milk to taste
50g grated cheese
oil to taste
150 g Emmental cheese
150g mortadella
100 g pistachios

Preparation:

In a bowl, combine meat, chopped onions, grated cheese, salt, pepper, soaked bread and an egg.
Form a homogeneous dough. Then mix in the coarsely chopped pistachios.
Depending on the consistency of the dough, add some breadcrumbs.
Spread the meat mixture on the baking paper, then fill with the mortadella and the diced Emmental cheese.
Roll up into a meatloaf.
Cook in the oven at 180° for 45 minutes.

Easy Buttercream Cake

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Simple Italian Cake with 12 Tablespoons

Ingredients:

3 eggs

12 tablespoons of sugar

12 tablespoons of oil

12 tablespoons of milk

12 tablespoons of flour

Zest and juice of half a lemon

11g baking powder

20cm cake pan

Instructions:

Preheat your oven to 180°C (356°F).

In a mixing bowl, crack open 3 eggs.

Add 12 tablespoons of sugar to the eggs.

Mix the eggs and sugar together until they are well combined and have a creamy consistency.

Pour in 12 tablespoons of oil and mix it into the egg and sugar mixture.

Add 12 tablespoons of milk to the mixture and continue mixing.

Sift in 12 tablespoons of flour gradually while stirring to avoid lumps.

Zest and juice half a lemon and add them to the batter for a lovely citrus flavor.

Finally, add 11g of baking powder and mix it in thoroughly.

Grease a 20cm cake pan and pour the batter into it.

Bake in the preheated oven at 180°C (356°F) for approximately 25-30 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.

Once the cake is done, remove it from the oven and let it cool.

You can optionally dust the top with powdered sugar or add a lemon glaze for extra flavor.

Slice and enjoy your simple and delicious Italian Cake with 12 Tablespoons!

Healthy Oatmeal Apple Breakfast: A Delicious Way to Lose Weight

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Almond Coconut Lemon Cake

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Savory Chicken and Vegetable Patties with Parmesan

Ingredients:

For the Patties:

• • 3 eggs
  • Salt, to taste

• • Black pepper, to taste
  • 2 tablespoons mayonnaise
  • 4 tablespoons flour

• • Olive oil for frying
  • 1 leek, finely chopped
  • 2 cloves of garlic, minced

• • 1 bell pepper, diced
  • 200g mushrooms, sliced
  • Italian herbs, to taste

• • 2-3 medium potatoes, peeled and grated (about 2 cups)
  • White pepper, to taste
  • Dried garlic, to taste

• • Fresh parsley, chopped (about 2 tablespoons)
  • 50g cheese (any preferred cheese, grated)
  • 2 chicken fillets (about 300g), finely chopped

• Vegetable oil for frying
• 50g Parmesan cheese, grated

Directions:

• • Prepare the Vegetables and Chicken:
    • Peel and grate the potatoes. Set aside to drain any excess moisture.
    • Dice the leek, bell pepper, and garlic. Slice the mushrooms and chop the chicken fillets into small pieces.

• • Cook the Vegetables:
    • Heat olive oil in a pan over medium heat. Add the leek, garlic, and bell pepper. Sauté for 5-7 minutes until softened.
    • Add the mushrooms and cook for another 5 minutes until softened and the moisture is released.

• • Mix the Patty Ingredients:
    • In a large bowl, combine the grated potatoes, sautéed vegetables, chopped chicken, eggs, mayonnaise, flour, parsley, cheese, Italian herbs, and seasonings.
    • Mix well to form a thick, uniform mixture.

• • Form and Fry the Patties:
    • Heat vegetable oil in a pan over medium heat. Scoop spoonfuls of the mixture and form small patties.
    • Fry the patties in batches for about 4-5 minutes per side, or until golden brown and crispy.

• • Serve:
    • Remove from the pan and drain on paper towels.
    • Sprinkle with grated Parmesan cheese and serve warm.

Serving Suggestions:

• • Serve with a side of sautéed greens or steamed vegetables.
  • Pair with a tangy dipping sauce like tzatziki or garlic aioli.

• • Enjoy with a simple green salad or a side of roasted potatoes.
  • Serve with a dollop of sour cream or Greek yogurt for extra creaminess.
  • Top with a fried egg for a protein-packed meal.

Cooking Tips:

• • Ensure the potatoes are well-drained before mixing to avoid soggy patties.
  • If the mixture is too wet, add extra breadcrumbs to help bind the ingredients.

• For a lighter version, bake the patties in the oven at 180°C (350°F) for 20-25 minutes.
• You can use chicken breast or thighs for different textures.

Nutritional Benefits:

• • Chicken is a lean protein source that helps build and repair muscles.
  • Mushrooms provide important antioxidants and immune-boosting nutrients.
  • Potatoes are a great source of potassium and fiber.

• Parmesan offers a rich source of calcium and protein.

Dietary Information:

• • High in protein

• Rich in vegetables
• Can be made gluten-free by using gluten-free flour and breadcrumbs

Nutritional Facts (per serving):

• • Calories: 350
  • Protein: 30g
  • Carbs: 25g

• • Fat: 15g
  • Fiber: 4g
  • Sodium: 500mg

Storage:

• • Refrigerate leftovers in an airtight container for up to 3 days.
  • Reheat in a pan over medium heat for best results. You can also freeze uncooked patties for up to 1 month. Fry directly from frozen.

Why You’ll Love This Recipe:

• • Easy to make and packed with flavor.
  • A great way to use up leftover chicken and vegetables.

• Versatile – can be made with your choice of vegetables and cheeses.
• Perfect for meal prep or quick weeknight dinners.

Conclusion:
These savory chicken and vegetable patties are a tasty and nutritious way to enjoy a comforting meal. With a crispy exterior and tender interior, they offer a delightful texture contrast. Paired with Parmesan and herbs, they make for a flavorful treat that everyone will love. Give this recipe a try for a simple, yet satisfying dish!