Category: cake

Oatmeal and Cheese Pancakes

Ingredients

• • 1 cup (100 g) oatmeal
  • 2 eggs
  • 1 cup (240 ml) milk

• • 2 tablespoons parsley, chopped
  • 3.5 oz (100 g) cheese, grated
  • Salt, to taste

• • 1 teaspoon dry Provençal herbs
  • 1/2 teaspoon chili flakes (adjust to taste)
  • Oil for frying

• 1 tablespoon sesame seeds

Directions

• Prepare the Oatmeal:
  • • Blend the oatmeal in a blender until it reaches a coarse flour consistency.

   

• Mix the Batter:
  • • In a large mixing bowl, whisk the eggs and milk until well combined.
    • Add the ground oatmeal, chopped parsley, grated cheese, salt, Provençal herbs, and chili flakes. Stir until all ingredients are evenly mixed.

   

• Cook the Pancakes:
  • • Heat a small amount of oil in a large skillet over medium heat.
    • Pour portions of the batter into the skillet to form pancakes. Sprinkle sesame seeds on top of each pancake.

   

  • Cook for 3-4 minutes on each side or until golden brown and fully cooked.
• Serve:
  • • Remove pancakes from the skillet and place them on a plate lined with paper towels to absorb excess oil.

   

  • Serve warm and enjoy!

Serving Suggestions

• • Serve with a dollop of sour cream or yogurt for added creaminess.
  • Pair with a fresh green salad for a complete meal.
  • Drizzle with a spicy dipping sauce for a flavorful kick.

• Enjoy with a side of scrambled eggs for a hearty breakfast.
• Serve alongside grilled vegetables for a light dinner.

Cooking Tips

• • Adjust the batter consistency with a little more milk if it’s too thick.
  • Use a non-stick skillet for easy flipping and even cooking.
  • Swap parsley with other herbs like cilantro or dill for variety.

• Grate the cheese finely to ensure it melts evenly throughout the pancakes.
• Keep cooked pancakes warm in a low oven while finishing the rest.

Nutritional Benefits

• • Oatmeal: High in fiber and promotes heart health.
  • Eggs: Provide quality protein and essential nutrients.
  • Cheese: Adds calcium and protein for strong bones.

• Parsley: Rich in vitamins A, C, and K.

Dietary Information

• • Vegetarian-friendly

• Can be made gluten-free by using certified gluten-free oats
• Adjust spices and cheese for dietary preferences

Nutritional Facts (Per Pancake, Approximate)

• • Calories: 150
  • Protein: 8 g
  • Fat: 8 g

• Carbohydrates: 12 g
• Fiber: 2 g

Storage

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat in a skillet or microwave before serving.
• Freeze for up to 1 month; thaw and reheat as needed.

Incredibly Delicious Zucchini Pickle Recipe

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.

4. Mix the Vegetables:

• Place the prepared zucchini, carrots, bell peppers, and hot peppers into a large bowl.
• Add the chopped garlic to the bowl with the vegetables, mixing everything together well.

5. Season and Flavor the Mixture:

• Heat 1 tsp of oil in a small saucepan until it is warm but not too hot.
• Pour the warm oil and 1 tsp of vinegar over the mixed vegetables. This helps to preserve the crispness and infuse the flavors more evenly.
• Season with black pepper, paprika, and curry to taste, according to your preference for spice and warmth.
• Add 2.5 tbsp of salt and 25 tbsp (315 g) of sugar. Mix thoroughly, ensuring that all the vegetables are evenly coated with the salt, sugar, and seasonings. As the vegetables sit, they will release some of their natural juices, which will form a flavorful liquid.

6. Fill the Jars:

• Prepare clean, sterilized jars. Divide the vegetable mixture evenly among the jars, packing the vegetables tightly.
• Distribute the liquid released by the vegetables evenly between the jars, ensuring that each jar has enough liquid to cover the vegetables.

7. Sterilize the Jars:

• Close the jars with clean, new lids to ensure a proper seal.
• Place the jars in a large pot of boiling water and sterilize for 20 minutes. Make sure the jars are fully submerged in the water during sterilization to eliminate any bacteria and ensure the pickles stay fresh.

8. Cool and Store:

• Once sterilized, remove the jars from the boiling water and let them cool briefly. Turn the jars upside down and cover them with a blanket or towel to cool completely. This will help create a strong seal.
• Once the jars have cooled, store them in a dry, dark place such as a pantry or cellar. These pickles will keep well through the winter months.

Tips:

• For an extra flavor boost, you can experiment with other seasonings like mustard seeds,  dill, or bay leaves.
• If you prefer a spicier  pickle, increase the number of hot peppers or add chili

Pineapple and Coconut No-Bake Cheesecake: A Tropical Delight

Ingredients

For the Base:

• • 200 g (7 oz) cookies (digestive biscuits or graham crackers work well)
  • 80 g (2.8 oz) melted butter
  • 30 g (1 oz) coconut flakes

For the Filling:

• • 200 g (7 oz) canned pineapple, drained and chopped
  • 2 egg yolks
  • 1 tsp vanilla sugar

• • 30 g (1 oz) cornstarch
  • 80 g (2.8 oz) white chocolate, melted
  • 80 g (2.8 oz) condensed milk

• • 80 g (2.8 oz) ricotta cheese
  • 100 ml (3.5 fl oz) whipping cream
  • Juice of 1 lemon

For Garnish:

• Cinnamon or cocoa powder (optional)

Instructions

1. Prepare the Base

• • Place the cookies in a food processor and pulse until fine crumbs form. If you don’t have a food processor, place the cookies in a resealable bag and crush them with a rolling pin.
  • Transfer the cookie crumbs to a bowl and stir in the coconut flakes. Pour in the melted butter and mix until the mixture resembles wet sand.

• Press the mixture firmly into the base of a springform pan (8–9 inches in diameter). Use the back of a spoon to smooth the surface. Place the pan in the refrigerator to set while you prepare the filling.

2. Cook the Pineapple Filling

• • In a medium saucepan, combine the chopped pineapple, egg yolks, vanilla sugar, cornstarch, and lemon juice. Mix well until smooth.
  • Cook over medium heat, stirring constantly, until the mixture thickens. This will take about 5–7 minutes. Once thickened, remove from heat and let it cool to room temperature.

3. Prepare the Creamy Layer

• In a large bowl, beat the ricotta cheese, condensed milk, and melted white chocolate until smooth and creamy.
• In a separate bowl, whip the cream to soft peaks. Gently fold the whipped cream into the ricotta mixture, being careful not to deflate the cream.

4. Assemble the Cheesecake

• • Spread the cooled pineapple filling over the chilled cookie base. Smooth it out evenly with a spatula.

• Pour the ricotta and whipped cream mixture over the pineapple layer, spreading it evenly to the edges of the pan.
• Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until fully set.

5. Garnish and Serve

• • Before serving, carefully remove the cheesecake from the springform pan.

• Sprinkle the top with cinnamon or cocoa powder for a decorative finish. Slice into pieces and serve chilled.

Why This Recipe Is Timeless

The Pineapple and Coconut No-Bake Cheesecake is a dessert that transcends time and trends for several reasons:

1. 1. Ease of Preparation: With no baking required, this cheesecake is perfect for novice bakers or anyone short on time.

1. 1. Universal Appeal: The tropical flavors of pineapple and coconut are universally loved, making this a crowd-pleaser at any gathering.
   2. Adaptability: This recipe is incredibly versatile. You can swap out pineapple for mango, passion fruit, or even berries to create a new variation.
   3. Light Yet Decadent: The no-bake method results in a light and creamy texture, balanced by the richness of the ricotta and condensed milk.

1. Year-Round Relevance: This dessert works beautifully for summer picnics, winter holidays, and everything in between, thanks to its refreshing yet indulgent qualities.

Nutrition Facts (Per Serving)

• • Calories: 320 kcal
  • Protein: 6 g

• • Carbohydrates: 32 g
  • Fat: 19 g
  • Fiber: 1 g

• Sugar: 22 g
• Sodium: 140 mg

Cheap and Delicious Tuna Casserole Dinner

Ingredients

• 2 cans of tuna (about 280 g each)
• 1 onion, cut into slices
• 5 medium potatoes, cut into large chunks
• 2 tablespoons (30 g) tomato paste
• 3/4 cup (180 ml) hot milk
• 1 1/2 tablespoons (25 g) butter
• 1/4 cup (25 g) shredded Parmesan cheese
• Olive oil, as needed
• Salt, to taste
• Black pepper, to taste

Directions

Step 1: Prepare the Potatoes

1. Cut the potatoes into large chunks and place them in a pot of salted water.
2. Cook the potatoes until tender, about 15 to 20 minutes.
3. Drain the potatoes and transfer them to a mixing bowl.
4. Add 1 1/2 tablespoons of butter, salt, and black pepper to taste. Mash the potatoes until smooth.
5. Gradually add 3/4 cup of hot milk while mashing until the mixture is smooth and creamy.

Step 2: Prepare the Tuna Mixture

1. Heat some olive oil in a large pan over medium heat.
2. Add the sliced onion and sauté until browned.
3. Add the two cans of tuna and 2 tablespoons of tomato paste mixed with one ladle of potato broth.
4. Mix well and cook for two to three minutes on low heat.

Step 3: Assemble the Casserole

1. Preheat your oven to 375°F (190°C).
2. Add half of the mashed potatoes to the bottom of a casserole dish and spread it out evenly.
3. Layer half of the tuna mixture over the mashed potatoes.
4. Add the remaining mashed potatoes over the tuna, followed by the remaining tuna mixture.
5. Top with 1/4 cup of shredded Parmesan cheese.

Step 4: Bake the Casserole

1. Place the casserole dish in the preheated oven.
2. Bake for 10 to 15 minutes, or until the top is golden brown and the cheese is melted.

Nutrition Information (Per Serving):

• Calories: 350
• Protein: 25g
• Carbohydrates: 30g
• Fat: 15g
• Fiber: 4g
• Sugar: 3g

White Bun Recipe

Ingredients

• • 700 grams of wheat flour
  • 1 teaspoon of salt

• • 400 ml warm milk
  • 4 tablespoons of sugar
  • 8 grams of dry yeast

• • 2 eggs
  • 80 ml sunflower oil
  • 10 grams of baking powder

• • 10 ml apple cider vinegar
  • 50 grams of butter, melted
  • 1 egg yolk

• Milk (for brushing)
• Sesame seeds (for topping)

Directions

1. 1. Activate Yeast: In a small bowl, mix the warm milk and sugar. Sprinkle the dry yeast over the top and let it sit for 5-10 minutes until it becomes frothy.

1. 1. Mix Dry Ingredients: In a large mixing bowl, combine the wheat flour, salt, and baking powder.
   2. Combine Wet Ingredients: In a separate bowl, whisk the eggs, sunflower oil, and apple cider vinegar. Add the melted butter and mix well.
   3. Form Dough: Add the yeast mixture and the wet ingredients to the dry ingredients. Mix until a dough forms.

1. 1. Knead Dough: Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
   2. First Rise: Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
   3. Shape Buns: Punch down the dough and divide it into equal portions. Shape each portion into a bun and place them on a baking sheet lined with parchment paper.

1. 1. Second Rise: Cover the buns with a towel and let them rise for another 30 minutes.
   2. Preheat Oven: Preheat your oven to 180°C (350°F).
   3. Prepare for Baking: In a small bowl, beat the egg yolk with a little milk. Brush the tops of the buns with this mixture and sprinkle with sesame seeds.

1. Bake: Bake the buns in the preheated oven for 30-35 minutes, or until golden brown.
2. Cool: Let the buns cool on a wire rack before serving.

Tangerine Cranberry Oat Cake

Ingredients:

• • 2 cups oatmeal
  • 2 apples, grated
  • 3 eggs

• • 1 teaspoon baking powder
  • Stevia (to taste)
  • Vanillin (to taste)

• • 80 g cranberries
  • Grated tangerine peel (from 2 tangerines)
  • 1 teaspoon ginger, grated

• Juice of 2 tangerines
• 1/4 cup avocado oil

Directions:

1. 1. Preheat your oven to 180°C (360°F). Grease a baking mold.

1. 1. In a large mixing bowl, combine the grated apples, eggs, baking powder, stevia, and vanillin.
   2. Add the oatmeal and mix until well combined.
   3. Fold in the cranberries, grated tangerine peel, and grated ginger.

1. 1. Pour in the juice of 2 tangerines and avocado oil, mixing until the batter is smooth and well combined.
   2. Pour the batter into the prepared mold and spread it evenly.
   3. Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean.

1. Allow the cake to cool completely before slicing and serving.

Serving Suggestions:

• • Serve with a dollop of Greek yogurt or a drizzle of honey.
  • Pair with a cup of herbal tea or a glass of freshly squeezed juice.

Cooking Tips:

• • Ensure all ingredients are at room temperature for better mixing.
  • You can substitute stevia with your preferred sweetener.
  • Fresh cranberries can be replaced with dried ones if desired.

Nutritional Benefits:

• • Oatmeal provides a good source of fiber and helps in maintaining healthy cholesterol levels.
  • Apples add natural sweetness and are rich in vitamins and antioxidants.
  • Cranberries are known for their high vitamin C content and antioxidant properties.

Dietary Information:

• • Gluten-free (ensure the oatmeal is certified gluten-free).
  • Can be made dairy-free by serving with non-dairy yogurt or milk.
  • Suitable for a low-sugar diet with the use of stevia.