Category: cake

No-Bake Lotus Biscoff Cheesecake Recipe

Ingredients:

• • Lotus Biscoff cookies: 16 pieces (about 150 g)
  • Melted butter: 3 tbsp

• • Cream cheese: 1 cup (240 g)
  • Vanilla extract: 1/2 tsp
  • Lotus Biscoff spread: 1/2 cup (plus 1/2 cup for topping)

• • Cold heavy cream: 1/2 cup (120 ml)
  • Icing sugar: 4 tbsp
  • Extra Lotus Biscoff cookies for garnish: 3-5 pieces

Directions:

1. 1. Prepare the base:
      • • Crush 16 Lotus Biscoff cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
        • Transfer the crumbs to a bowl and add 3 tbsp of melted butter. Mix until the crumbs are well-coated.
        • Press the mixture into the bottom of a springform mold or pie dish, ensuring an even layer.

       

      • Refrigerate the base for 30 minutes to firm up.
   2. Make the cheesecake filling:
      • • In a large bowl, whisk 1 cup of cream cheese lightly to remove any lumps.

       

      • • Add 1/2 tsp of vanilla extract and 1/2 cup of Lotus Biscoff spread. Mix until fully combined and smooth.
        • In a separate bowl, whisk 1/2 cup of cold heavy cream with 4 tbsp of icing sugar until soft peaks form.
        • Gently fold the whipped cream into the cream cheese mixture until fully combined and smooth.

       

   3. Assemble the cheesecake:
      • • Pour the cheesecake filling over the chilled cookie base and spread it evenly with a spatula.
        • Refrigerate the cheesecake for 1 hour to allow it to firm up.

       

   4. Add the topping:
      • • Microwave 1/2 cup of Lotus Biscoff spread for 10-20 seconds until it becomes pourable.
        • Pour the melted spread over the chilled cheesecake, spreading it evenly across the top.

       

      • Refrigerate the cheesecake for at least 4 more hours, or overnight for best results.
   5. Unmold and garnish:
      • • Before serving, wrap a hot towel around the sides of the mold for 30 seconds to help release the cheesecake.

       

      • Remove the mold carefully.
      • Crush 3-5 Lotus Biscoff cookies and sprinkle them over the top of the cheesecake as a garnish.

Serving Suggestions:

• Serve chilled with extra Lotus Biscoff cookies on the side for added crunch.
• This cheesecake pairs well with coffee or tea.

Cooking Tips:

• • For a firmer texture, chill the cheesecake overnight.

• Use full-fat cream cheese for a richer and creamier texture.
• Make sure the heavy cream is cold before whipping to achieve the best results.

Nutritional Benefits:

• • Cream cheese provides calcium and protein.

• Lotus Biscoff spread adds indulgent sweetness with a caramel-like flavor.

Dietary Information:

• • Contains dairy and gluten.
  • Vegetarian-friendly.

Nutritional Facts (per slice, approximately 1 of 8 slices):

• • Calories: 420 kcal
  • Protein: 5 g
  • Fat: 28 g

• Carbohydrates: 38 g
• Sugar: 24 g

Storage Tips:

• • Store the cheesecake in an airtight container in the refrigerator for up to 4 days.

• This cheesecake can also be frozen for up to 2 months. Thaw in the fridge overnight before serving.

Why You’ll Love This Recipe:

1. 1. No-bake simplicity: Quick and easy to prepare without the need for an oven.
   2. Creamy indulgence: The combination of Lotus Biscoff spread and cream cheese creates a smooth, irresistible filling.

1. Show-stopping dessert: Perfect for impressing guests at gatherings or special occasions.

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

Table of Contents

Try this Very Easy Lemon Cake, a daily delight!

Ingredients:

• 4 eggs
• 1 cup (200 grams) sugar
• 1 lemon (juice of 1 lemon and zest)
• 1 cup (200 milliliters) vegetable oil
• 4/5 cup (200 milliliters) milk
• 4 teaspoons baking powder (20 grams)
• 2+1/2 cups (360 grams) all-purpose flour

Instructions:

1. In a bowl, whisk eggs and sugar until creamy.
2. Add lemon juice, lemon zest, vegetable oil, and milk. Mix well.
3. Gradually add baking powder and flour, stirring until smooth.
4. Pour the mixture into a buttered and floured 10-inch (25 centimeters) cake pan.
5. Preheat the oven to 180°C (356°F) and bake for 30 minutes.
6. Don’t forget to subscribe and activate the bell for more recipes!

Lemon Cream Delight

Ingredients:

For the Dough:

• • 4 eggs
  • A pinch of salt
  • 120 g sugar

• • 4 egg yolks
  • 120 g flour
  • 4 g baking powder

• • 1 teaspoon lemon peel (grated)
  • 30 ml water
  • 40 ml lemon juice

For the Cream:

• • 300 g soft cream cheese
  • 75 g powdered sugar

For the Lemon Filling:

• • 3 eggs
  • 190 g sugar

• • 1 teaspoon lemon peel (grated)
  • 10 g cornstarch
  • 130 ml lemon juice

Instructions:

1. 1. Prepare the Dough:
      • • Preheat your oven to 160°C (320°F). This lower temperature allows the cake to rise gently, resulting in a light texture.
        • In a mixing bowl, beat the 4 egg whites with a pinch of salt until stiff peaks form. This step is crucial for adding volume to your dough.
        • Gradually add 120 g of sugar while continuing to beat the mixture. This helps to stabilize the egg whites and maintain their structure.

       

      • • Add the 4 egg yolks one at a time, beating well after each addition to ensure a smooth batter.
        • Gently fold in 120 g of flour and 4 g of baking powder. Be careful not to overmix to keep the batter airy.
        • Add 1 teaspoon of lemon peel, 30 ml of water, and 40 ml of lemon juice, mixing until just combined. The lemon juice and zest will enhance the flavor of the dough.

       

      • Pour the batter into a 40×29 cm baking tray lined with baking paper. Spread it evenly.
   2. Bake:
      • • Bake in the preheated oven for about 25 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. Keep an eye on it to prevent overbaking.

       

   3. Prepare the Cream:
      • • In a mixing bowl, combine 300 g of soft cream cheese and 75 g of powdered sugar. Make sure the cream cheese is soft for easy mixing.
        • Beat until smooth and creamy. This will be the luscious layer that complements the lemon filling.

       

      • Refrigerate the cream mixture until ready to use, allowing it to firm up slightly.
   4. Prepare the Lemon Filling:
      • • In a saucepan, whisk together 3 eggs, 190 g of sugar, 1 teaspoon of lemon peel, and 10 g of cornstarch. This mixture will create a rich, tangy filling.

       

      • Gradually add 130 ml of lemon juice while whisking continuously to avoid curdling the eggs.
      • Cook the mixture over medium heat, stirring constantly, until it comes to a boil and thickens. This usually takes about 5-7 minutes. Remove from heat and let it cool slightly, then refrigerate until set.

1. 1. Assemble the Dessert:
      • • Once the dough has cooled completely, spread the prepared cream cheese mixture evenly over the top. This layer should be smooth and inviting.
        • Pour the lemon filling over the cream cheese layer, spreading it gently to create an even surface.
        • Refrigerate the assembled dessert until set, which should take at least 1-2 hours.

       

   2. Serve:
      • Once set, cut the dessert into squares or slices. Serve chilled for the best flavor and texture.

Enjoy!

This Lemon Cream Delight is not only quick to prepare but also bursts with flavor in every bite. The combination of the airy dough, creamy cheese, and zesty lemon is a match made in dessert heaven!

Blood Sugar Balancing Vegetable Stir-Fry

Ingredients:

• • 400 grams of shredded cabbage
  • 1 large onion, finely diced

• • 3 cloves of garlic, minced
  • 7 medium-sized mushrooms, thinly sliced
  • 1 bell pepper, finely diced

• 3 ripe tomatoes, quartered
• Salt and pepper to taste

Directions:

1. 1. Preheat the Skillet: Begin by preheating a non-stick skillet over medium heat. This ensures that your vegetables will sauté evenly and not stick to the pan.

1. 1. Sauté the Cabbage: Add the shredded cabbage to the skillet and sauté for about 5 minutes, or until it becomes tender yet retains some crunch.
   2. Add the Onion: Introduce the diced onion and cook until it becomes translucent, which should take about 3 minutes. This adds a sweet base flavor to your stir-fry.
   3. Incorporate Garlic: Stir in the minced garlic and cook for 1-2 minutes until fragrant, ensuring it doesn’t burn to maintain its robust flavor.

1. 1. Cook the Mushrooms: Add the sliced mushrooms to the skillet and sauté until they turn golden, about 5-7 minutes. Mushrooms will absorb the flavors and add a nice earthiness to the dish.
   2. Bell Pepper Addition: Mix in the diced bell pepper and continue cooking until it softens slightly, about 3-4 minutes. The bell pepper adds a burst of color and sweetness.
   3. Finish with Tomatoes: Introduce the quartered tomatoes, allowing them to simmer for about 5 minutes. This will help release their juices, creating a flavorful sauce for the stir-fry.

1. Season and Serve: Season with salt and pepper to taste, adjusting the flavors as needed. Remove from heat and serve hot, enjoying the burst of flavors from the fresh vegetables.

Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Calories: 200 kcal per serving
Servings: 4 servings

Health Benefits

Each ingredient in this dish has been selected for its health benefits and role in blood sugar management:

• • Cabbage: A low-calorie vegetable high in fiber and antioxidants, cabbage helps slow the absorption of sugar into the bloodstream.
  • Onions and Garlic: Both ingredients contain natural compounds that enhance insulin sensitivity, aiding the body in glucose management.
  • Mushrooms: Known for their low carbohydrate content and rich nutrients, mushrooms can improve insulin resistance.

• Bell Peppers: Their high vitamin C content can help lower blood sugar levels post-meal and regulate insulin.
• Tomatoes: Rich in lycopene and other antioxidants, tomatoes can reduce oxidative stress and blood pressure, promoting overall metabolic health.

Cooking Tips

To maximize the benefits and flavors of this stir-fry, consider the following tips:

• • Use Fresh, Organic Vegetables: Whenever possible, choose organic vegetables to reduce pesticide intake and ensure maximum nutrient content.
  • Keep Vegetables Crisp: Avoid overcooking the vegetables to preserve their nutrients and natural flavors. A quick sauté is all that’s needed.
  • Add Protein: For a more filling dish, consider incorporating a protein source like tofu, chicken, or shrimp, which can also help with blood sugar control.

Serving Suggestions

This Vegetable Stir-Fry is versatile and can be served as a main dish or a side. It pairs well with whole grains like brown rice or quinoa to create a balanced meal. For those on a ketogenic diet, serve it alongside a protein-rich dish like grilled salmon or baked chicken for a complete meal that adheres to low-carb guidelines.

Oat and Blueberry Breakfast Loaf

Table of Contents

Ingredients

130 g (1 ½ cups) oat flakes

240 ml (1 cup) hot water

2 eggs

30 g (2 tablespoons) erythritol or other sweetener like stevia

1 teaspoon vanilla extract

120 g (½ cup) yogurt

50 g (¼ cup) melted and cooled butter

1 apple, grated

80 g (2.5 oz) blueberries

7 g (1 ½ teaspoons) baking powder

Directions

Soak the Oats:

In a bowl, combine the oat flakes and hot water. Let them soak for 5 minutes until softened.

Prepare the Wet Ingredients:

In a separate bowl, whisk the eggs with erythritol and vanilla extract. Add the yogurt and melted butter, mixing until smooth.

 

Combine and Add Fruits:

Add the soaked oats to the egg mixture. Stir in the grated apple and blueberries, folding gently to combine.

Add Dry Ingredients:

Sprinkle the baking powder over the mixture and stir until just incorporated.

Prepare the Pan:

Grease a 20 x 8 cm (8 x 3 inch) loaf pan with butter or line it with parchment paper.

 

Bake:

Pour the batter into the prepared pan and smooth the top. Bake in a preheated oven at 180°C (360°F) for about 50 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve:

Remove from the oven and let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Serving Suggestions

Serve warm with a dollop of yogurt and fresh berries.

Spread with almond butter or a drizzle of honey for added sweetness.

Cooking Tips

Don’t Overmix: Mix just until the ingredients are combined to keep the loaf light and tender.

Optional Add-ins: Add a handful of chopped nuts or seeds for extra texture and nutrition.

Nutritional Benefits

High in Fiber: Oats and fruit provide a good amount of dietary fiber, supporting digestive health.

Low in Sugar: Sweetened naturally with erythritol and fruit, this loaf is low in sugar.

Dietary Information

Gluten-Free: Use certified gluten-free oats for a gluten-free option.

Low Sugar: This recipe uses a low-carb sweetener, making it suitable for those watching their sugar intake.

Storage

Room Temperature: Store in an airtight container at room temperature for up to 3 days.

Refrigerate: For longer storage, keep in the fridge for up to 5 days.

Freeze: Slice and freeze individual portions for up to 1 month. Thaw overnight in the fridge and reheat as needed.

Why You’ll Love This Recipe

Quick and Easy: Minimal prep time and simple steps make this recipe perfect for busy mornings.

Healthy Ingredients: Packed with oats, fruit, and low-carb sweeteners for a nutritious start to your day.

Great Flavor: The combination of apple, blueberries, and vanilla adds natural sweetness and delicious flavor.

Tea loaf Recipe

Table of Contents

Ingredients

– 2 eggs

-3/4 cup sugar

1/4 cup oil

-1/2 cup milk

-1 tsp vanilla essence

-1 tsp baking powder

-1/2tspn baking soda

1 tbsp butter

1 cup flour

Method

– In a bowl, Whisk eggs and sugar until fluffy

-Add milk, vanilla essence, oil, and melted butter together, mix

-Sieve flour, baking powder, and baking soda together, then add to the wet ingredients

-Mix everything till combined

-Place in a greased tin loaf pan, then bake at 180° for 30 to 35min

Happy baking ❤️

Creamy Apple and Lotus Biscuit Dessert: A No-Bake Delight

Table of Contents

Ingredients:

250 g Lotus biscuits

100 g melted butter

40 ml milk

2 apples, peeled and sliced

2 tbsp butter

2 tbsp sugar

400 ml milk

40 g sugar

8 g vanilla sugar or vanillin

1 egg yolk

4 tbsp cornstarch (50 g)

200 ml sweetened whipping cream

Powdered sugar for dusting

Directions:

Prepare the base:

Crush 250 g of Lotus biscuits and combine with 100 g melted butter and 40 ml milk.

Press half the biscuit mixture into a 22 cm mold and refrigerate for a few minutes.

 

Cook the apples:

In a pan, melt 2 tbsp butter and add sliced apples with 2 tbsp sugar.

Cook on low heat for 5 minutes until softened. Set aside to cool.

 

Make the cream filling:

In a pot, heat 400 ml milk, 40 g sugar, 8 g vanilla sugar, and 1 egg yolk.

Stir in 4 tbsp cornstarch and cook until thickened.

 

Let the mixture cool, then fold in 200 ml sweetened whipping cream.

Assemble the dessert:

Pour the cooled cream over the biscuit base and layer with cooked apples.

 

Top with the remaining half of the biscuit mixture.

Chill in the fridge for 2-3 hours.

Finish:

Dust with powdered sugar before serving.

Serving Suggestions:

Serve chilled with a drizzle of caramel sauce for extra sweetness.

Pair with a scoop of vanilla ice cream for a luxurious treat.

Add a sprinkle of cinnamon for a warm, spiced flavor.

Cooking Tips:

Use cold milk when mixing the cornstarch to prevent lumps in the cream.

For added crunch, you can leave some larger chunks in the biscuit layer instead of crushing them finely.

If you prefer a more intense apple flavor, cook the apples with a pinch of cinnamon.

Nutritional Benefits:

Apples provide fiber and antioxidants.

The milk and cream contribute calcium and protein.

Cornstarch adds some carbohydrates for energy.

Dietary Information:

This recipe contains dairy, eggs, and gluten.

It can be made vegetarian.

For a dairy-free version, substitute the butter, milk, and cream with plant-based alternatives.

Nutritional Facts (per serving):

Calories: 300 kcal

Protein: 4 g

Fat: 16 g

Carbohydrates: 36 g

Sugars: 22 g

Storage:

Store in the refrigerator for up to 3 days.

This dessert can be made a day in advance to allow the flavors to fully develop.

Incredibly Delicious Zucchini Pickle Recipe

Table of Contents

Ingredients:

3 kg (6.6 lbs) zucchini

2.5 kg (5.5 lbs) carrots

5-6 red capsicums (bell peppers)

2 hot peppers (optional, for heat)

2.5 tbsp (37 g) salt

25 tbsp (315 g) sugar

1 tsp (5 ml) vinegar

1 tsp (5 ml) oil

1 head garlic, finely chopped

Paprika, to taste

Black pepper and curry, to taste

Method of Preparation:

1. Prepare the Zucchini and Carrots:

Wash the zucchini thoroughly. Using a vegetable peeler, grate the zucchini into long, thin strips, as thin as possible. If the strips are too long, cut them into manageable lengths with a knife.

Peel and clean the carrots, and then use the same method to grate the carrots into thin strips. This will give the pickle a nice texture and ensure that the vegetables absorb the flavors evenly.

2. Chop the Garlic:

Peel and finely chop 1 head of garlic. Set aside to add later to the vegetable mix for a punch of flavor.

3. Prepare the Peppers:

Wash the red capsicums (bell peppers) and remove the seeds and stems. Cut the peppers into thin strips.

For a bit of spice, clean the hot peppers by removing the seeds and stems, then slice them into thin circles. This will add a kick to the pickle, but you can omit the hot peppers if you prefer a milder flavor.

Apple Oatmeal Muffins with Nuts: A Timeless Breakfast Delight

Table of Contents

Ingredients

Dry Ingredients

1 cup (90g) oatmeal

50g nuts, chopped (e.g., walnuts, almonds, or pecans)

Wet Ingredients

150 ml warm milk (or dairy-free alternative, such as almond or oat milk)

2 apples, peeled, cored, and chopped (about 250g)

20g butter, melted (or plant-based butter for dairy-free)

A pinch of vanillin (or 1 tsp vanilla extract)

2 large eggs (or flax eggs for vegan option)

For Greasing

Avocado oil (or muffin liners)

Preparation Details

Prep Time: 15 minutes

Cooking Time: 20–25 minutes

Total Time: 40 minutes

Servings: 8 muffins

Calories: ~180 kcal per muffin

 

Step-by-Step Instructions

1. Preheat and Prepare

Preheat your oven to 180°C (350°F).

Lightly grease a muffin tin with avocado oil or line it with muffin liners.

2. Soften the Oatmeal

In a bowl, combine the oatmeal with the warm milk. Stir to mix and let it sit for 5–10 minutes to soften.

3. Prepare the Apples

While the oatmeal is soaking, peel, core, and chop the apples into small cubes. This ensures even distribution in the batter and a pleasant texture in the muffins.

4. Mix the Wet Ingredients

In a separate bowl, whisk together the melted butter, vanillin (or vanilla extract), and eggs (or flax eggs if vegan). Mix until well combined.

See also Recipe for a Delicious Baked Apple and Oatmeal Dish

5. Combine the Ingredients

Add the wet ingredients to the soaked oatmeal and stir until smooth.

Gently fold in the chopped apples and nuts, ensuring they are evenly distributed.

6. Fill the Muffin Tin

Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.

7. Bake the Muffins

Place the muffin tin in the preheated oven and bake for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Remove from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.