Category: cake

CHOCOLATE SALAMI WITHOUT EGGS OR BUTTER

INGREDIENTS:

Easy Homemade Flatbreads

Ingredients

• • 11.5 ounces (320 grams) all-purpose flour or bread flour

• • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 5 fluid ounces (150 ml) boiling water

• • 1 egg
  • 1 teaspoon ground red pepper
  • 1 ounce (30 grams) parsley, finely chopped

• • 1 tablespoon olive oil (plus more for greasing and brushing)
  • 1 tablespoon flour
  • Black pepper, to taste

• 1/4 teaspoon garlic powder

Directions

1. 1. Prepare the Dry Ingredients:
      • • Place 11.5 ounces (320 grams) of all-purpose flour or bread flour in a bowl.
        • Add 1 teaspoon baking powder and 1/2 teaspoon salt, and stir everything together.

       

   2. Add Wet Ingredients:
      • • Pour 5 fluid ounces (150 ml) of boiling water into the flour mixture.
        • Break one egg into the bowl.

       

      • Add 1 teaspoon ground red pepper and finely chopped parsley.
   3. Mix and Knead the Dough:
      • • Mix well with a spoon.

       

      • Add 1 tablespoon of olive oil to the dough and knead with your hands. If the dough is too sticky, add some more flour.
   4. Rest the Dough:
      • • Grease a baking dish with olive oil.

       

      • Roll the dough into a roll and divide into 8 parts.
      • Roll each piece into a ball and place in the baking dish. Brush with olive oil, cover, and leave to rest for 30 minutes.

1. 1. Prepare the Garlic Mixture:
      • In a small container, mix 1 tablespoon of olive oil and 1 tablespoon of flour.
      • Add a little black pepper and 1/4 teaspoon garlic powder, and mix everything well.

1. 1. Shape the Flatbreads:
      • • Grease the counter with olive oil and roll out each ball of dough to about 6 inches (15 cm) in diameter.
        • Brush the dough with the garlic mixture.
        • Cut the dough and roll it into a cone shape. Press the edges together and flatten slightly with your hand.

       

      • Repeat these steps with the rest of the dough.
      • Place the prepared dough in a baking dish, cover, and let rest for another 15 minutes.

1. Roll and Fry the Flatbreads:
   • • Roll out each flatbread to 7 inches (18 cm) in diameter with a rolling pin before frying.
     • Heat a frying pan over medium heat and grease it with oil.
     • Place a flatbread in the pan and cook for 2-3 minutes. Brush the top side with oil, then turn it over and cook for another 2 minutes, until golden brown.

    

   • Repeat with the remaining flatbreads.

Serving Suggestions

• • Serve warm with meat dishes or soups.

• Enjoy with a side of fresh salad or dips like hummus.

Cooking Tips

• • Make sure to roll out the dough evenly for even cooking.
  • Adjust the seasoning in the garlic mixture to your taste.

Nutritional Benefits

• Parsley: Rich in vitamins A, C, and K, and antioxidants.
• Olive Oil: Provides healthy fats and adds a rich flavor.

Dietary Information

• • Vegetarian

Nutritional Facts (per serving, makes 8 servings)

• • Calories: 180kcal
  • Carbohydrates: 25g
  • Protein: 5g

• • Fat: 7g
  • Saturated Fat: 1g
  • Cholesterol: 35mg

• • Sodium: 150mg
  • Potassium: 80mg
  • Fiber: 1g

• • Sugar: 1g
  • Vitamin A: 200IU
  • Vitamin C: 5mg

• Calcium: 40mg
• Iron: 2mg

Storage

Zucchini, Potato, and Rice Frittata

Ingredients:

• • Chicken Eggs: 5 eggs

• • Water: 2 glasses (for boiling)
  • Zucchini: 1, diced
  • Salt: 2 teaspoons (or to taste)

• • Potatoes: 2-3, peeled and diced
  • Olive Oil: 3 tablespoons
  • Rice: 1 cup

• • Onion: 1, finely chopped
  • Green Onion: 1-2 stalks, chopped
  • Parsley: 1 tablespoon, chopped

• Flour: 2 tablespoons

Directions:

1. 1. Prepare the Vegetables and Rice:
      • • Boil 1 cup of rice in 2 glasses of hot water for 10 minutes, then drain excess liquid.
        • Meanwhile, sauté 1 diced zucchini and 2-3 diced potatoes in 2 tablespoons of olive oil for 3-4 minutes.

       

      • Set aside the sautéed vegetables.
   2. Prepare the Egg Mixture:
      • • Boil 3 eggs in water, peel, and chop them into small pieces.

       

      • In a large bowl, beat 2 raw eggs, then mix in 2 tablespoons of flour, salt to taste, chopped onions, green onions, parsley, and the chopped boiled eggs.
   3. Combine and Cook:
      • • Add the sautéed zucchini, potatoes, and cooked rice to the egg mixture. Mix well to combine.

       

      • Heat a pan with olive oil and pour the mixture into the pan.
      • Cook the frittata on medium heat for about 5 minutes or until golden and set.

1. 1. Finish and Serve:
      • Flip or bake in the oven for an additional 5 minutes at 180°C (350°F) until fully cooked through.
      • Slice and serve hot.

Serving Suggestions:

• Serve with a side salad or fresh sliced tomatoes for a complete meal.
• Enjoy with a dollop of sour cream or a sprinkle of grated cheese.

Fluffy Soufflé Pancakes Recipe

Ingredients:

• 2 eggs, separated
• 1/4 cup all-purpose flour
• 1/4 teaspoon baking powder
• 3 tablespoons milk
• 1/2 teaspoon vanilla extract
• 2 tablespoons sugar
• Pinch of salt
• Butter or oil for greasing the pan
• Optional toppings: maple syrup, fresh berries, whipped cream

Whisk the Egg Whites

In a clean, dry bowl, crack open those eggs and separate the yolks from the whites. We’re going to whip those egg whites into fluffy peaks, so grab your whisk (or electric mixer if you’re feeling fancy) and start whisking. Whip until you reach stiff peaks – you want them to hold their shape like a proud mountain peak!

Mix the Dry Ingredients

In another bowl, sift together the flour, baking powder, sugar, and salt. This ensures a smooth, lump-free batter. Now, add in your milk, vanilla extract, and egg yolks. Give it a good mix until everything is nicely combined and smiling at you.

Fold, Fold, Fold

Gently fold those whipped egg whites into your batter. This is where the magic happens. Fold with love and care, making sure not to deflate those beautiful airy bubbles. It’s like you’re gently tucking them into a fluffy pancake bed.

Cook ‘Em Up

Heat a non-stick skillet or griddle over medium-low heat and grease it with a bit of butter or oil. Now, using a spoon or ladle, scoop out a dollop of pancake batter onto the skillet. Don’t overcrowd the pan; give those pancakes some room to grow and dance.

 Patience, Grasshopper

Now comes the hard part – waiting! Cook the pancakes for about 3-4 minutes on one side until they’re golden brown and those signature soufflé pancake bubbles start to form on the surface. Then, gently flip them over and cook for another 2-3 minutes until they’re cooked through and fluffy.

Stack ‘Em High

Once your pancakes are done, stack them up like a fluffy tower of goodness. Don’t be shy; these pancakes love to snuggle up close. Top them off with your favorite toppings – whether it’s a drizzle of maple syrup, a sprinkle of fresh berries, or a dollop of whipped cream – make it your own!

 Indulge and Enjoy!

Finally, the moment you’ve been waiting for – dig in! Take a bite of those soft, pillowy pancakes and let the flavors dance on your taste buds. Revel in the joy of creating something so deliciously fluffy and satisfying. And remember, the best pancakes are made with love and a little bit of whimsy.

No-Bake 3-Ingredient Milk Pudding Dessert!

Ingredients:

• 2 cups milk (500ml)
• 1/3 cup sugar (70g)
• 2 eggs
• Optional: 1 teaspoon vanilla extract
• Optional garnish: Chopped nuts or caramel sauce

Instructions:

Preparing the Pudding:

1. In a saucepan, pour 2 cups of milk and add 1/3 cup of sugar. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.

Whisking the Eggs:

1. In a separate bowl, crack and whisk the eggs until well beaten.

Tempering the Eggs:

1. Gradually pour a small amount of the hot milk mixture into the beaten eggs while whisking continuously. This process is called tempering and helps prevent the eggs from curdling.

Combining Ingredients:

1. Pour the egg mixture back into the saucepan with the remaining hot milk mixture while continuously stirring.
   Cooking the Pudding:
2. Place the saucepan back on the stove over low heat. Cook the mixture, stirring constantly, until it thickens enough to coat the back of a spoon. Do not let it boil.

Adding Vanilla (Optional):

1. If using vanilla extract for added flavor, stir it into the pudding mixture once it’s removed from the heat.

Chilling the Pudding:

1. Transfer the pudding mixture into individual serving bowls or a larger serving dish.
2. Allow it to cool at room temperature for a while before placing it in the refrigerator to chill for at least 2-3 hours until it sets.

Garnishing (Optional):

1. Once the pudding is chilled and set, garnish with chopped nuts or a drizzle of caramel sauce for an extra touch of flavor.
2. Serve and Enjoy!
3. Spoon out servings of this delicious and creamy milk pudding for a delightful and easy dessert!

Best Banana Bread with Walnuts and Raisins

Ingredients:

• • 3 ripe bananas, mashed with a fork
  • ½ cup butter (1 stick) at room temperature
  • 3/4 cup white sugar (or use 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

Directions:

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.

• 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.

Savory Oat and Vegetable Patties

Ingredients:

• • 1 cup (90g) rolled oats
  • 2 tablespoons (30g) yogurt
  • 1 egg

• • 100 ml (1/2 cup) water
  • 1 onion, finely chopped
  • 100g (1 medium) carrot, grated

• • 1 garlic clove, minced
  • 1 tablespoon (7g) Parmesan cheese, grated
  • Salt to taste

• Olive oil for cooking
• Sesame seeds for topping

Directions:

1. 1. Prepare the Mixture:
      • In a large mixing bowl, combine rolled oats, yogurt, egg, and water. Mix thoroughly, ensuring the oats are well soaked. Let sit for 10 minutes.
   2. Add Vegetables:
      • • Stir in the chopped onion, grated carrot, and minced garlic. Add salt and Parmesan, mixing until evenly combined.

       

   3. Form Patties:
      • Shape the mixture into small patties, pressing firmly to hold them together.

1. First Fry:
   • Heat olive oil in a pan over medium heat. Fry the patties for 4-5 minutes per side until golden brown. Set aside.
2. Second Fry with Sesame Seeds:
   • • Add more olive oil to the pan if needed, lower the heat, and return the patties. Sprinkle sesame seeds on top and fry for 2-3 minutes per side until seeds are toasted.

    

Serving Suggestions:

• • Enjoy with a fresh salad, yogurt dip, or your favorite sauce.

• They also work well as a sandwich or wrap filling.

Cooking Tips:

• • Add more vegetables like zucchini, bell peppers, or spinach for variety.

• If the mixture is too wet, add more oats or a tablespoon of flour to help bind.

Nutritional Benefits:

• • Oats: Rich in fiber, promoting healthy digestion and cholesterol control.

• Carrots: Packed with beta-carotene, which supports eye health.
• Garlic and Onion: Contain antioxidants and have anti-inflammatory properties.

Dietary Information:

• Vegetarian-friendly.
• To make gluten-free, use certified gluten-free oats.

Nutritional Facts (per serving):

• • Calories: 150 kcal
  • Protein: 5g
  • Carbohydrates: 18g

• Fat: 7g
• Fiber: 4g

Puff Pastry with Homemade Custard and Chocolate Drizzle

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Apple-Banana Oatmeal Bake

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Yogurt Cornstarch Cake Recipe

Ingredients:

• • 400 g sweetened yogurt (~1 2/3 cup)
    (If using plain yogurt, add 3 tablespoons maple syrup, agave syrup, or your preferred sweetener)

• • 4 eggs
  • 40 g cornstarch (~4 tablespoons)
  • 16 cm (6.2 inch) round baking pan

• Parchment paper

Directions:

1. 1. Preheat the oven to 180°C (350°F).
   2. Prepare the pan by drizzling a small amount of water into the 16 cm round baking pan. Line the pan with parchment paper to prevent sticking.

1. 1. Mix the ingredients in a large bowl: combine yogurt (sweetened or with added syrup), eggs, and cornstarch. Stir until smooth and lump-free.
   2. Pour the mixture into the prepared pan, spreading it evenly.
   3. Bake for 50-60 minutes, or until the cake is set and lightly golden. A toothpick inserted should come out clean.

1. Cool the cake at room temperature before refrigerating for 2 hours to set the texture.
2. Serve chilled and enjoy!

Serving Suggestions:

• • Top with fresh berries, a dusting of powdered sugar, or a drizzle of honey.

• Serve alongside a scoop of vanilla ice cream or whipped cream for added richness.

Cooking Tips:

• • For extra flavor, add a teaspoon of vanilla extract or lemon zest to the batter.
  • To ensure a smooth texture, mix the batter until fully combined with no lumps.

Nutritional Benefits:

• • Rich in protein from yogurt and eggs.
  • Gluten-free, making it suitable for those with gluten sensitivities.
  • Contains probiotics from yogurt, which are great for digestion.

Dietary Information:

• Gluten-free.
• Can be made refined sugar-free by using natural sweeteners like maple syrup or agave syrup.

Nutritional Facts (per slice, assuming 8 slices):

• • Calories: 120 kcal

• • Protein: 5 g
  • Fat: 5 g
  • Carbohydrates: 13 g

• Sugar: 8 g
• Fiber: 0 g

Storage:

• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Strawberry Enjoyment in 10 Minutes! No Oven, No Eggs, No Cream!

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Weight Loss Breakfast Banana Pancakes

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Carrot Cake Recipe

Ingredients:

• • 250g all-purpose flour (1¾ cups, pressed into the cup)

• • 350g finely grated carrot (2 cups, pressed into the cup)
  • 200g sugar (1 cup)
  • 4 eggs

• • 1½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt

• • 180ml oil (¾ cup)
  • 1 tbsp orange juice
  • 3 tbsp orange zest

• 2 tbsp raisins

Pan Size:

• • 20cm x 6cm (8″ x 2″)

Baking Time:

• 170°C (340°F) for 90 minutes (plus or minus 10 minutes)

Method:

1. Prepare the Carrots:
   • Coarsely grate the carrots using a food processor.
2. Mix Dry Ingredients:
   • • Sift together the flour, baking powder, and baking soda in a bowl.

    

3. Beat Wet Ingredients:
   • • In a large bowl, beat the eggs, sugar, and salt until pale. Add the orange juice and orange zest, mixing well.
     • Slowly add the oil while continuing to beat the mixture until fully combined.

    

4. Combine Ingredients:
   • • Gently fold in the sifted flour mixture into the wet ingredients.
     • Fold in the grated carrots until evenly distributed.

    

5. Prepare the Pan:
   • • Line the baking pan with parchment paper.
     • Pour the batter into the prepared pan and smooth the top.

    

   • Sprinkle the raisins on top.
6. Bake:
   • • Bake in the preheated oven at 170°C (340°F) for approximately 90 minutes. Check for doneness by inserting a toothpick into the center of the cake; it should come out clean. If the toothpick has batter on it, bake for a few more minutes.

    

Notes:

1. 1. Do Not Over Mix: Mix the batter just until combined to ensure a tender cake.

1. Monitor Baking: If the top starts to burn, cover it with aluminum foil to prevent over-browning while allowing the cake to cook through.
2. Adjust Baking Time: The baking time may vary. Start checking at 80 minutes and adjust as needed. The toothpick test is the best way to ensure the cake is fully baked.

Serving Suggestions:

• • Serve warm or at room temperature, plain or with a dusting of powdered sugar.
  • Pair with a cup of coffee or tea for a delightful afternoon treat.
  • Top with cream cheese frosting or a dollop of whipped cream for extra indulgence.

• Garnish with extra orange zest or chopped nuts for added flavor and texture.

Cooking Tips:

• • Ensure all ingredients are at room temperature for even mixing.

• • If the cake starts to brown too quickly, cover it with aluminum foil to prevent burning.
  • Make sure to check the cake’s doneness with a toothpick inserted into the center; it should come out clean.
  • Let the cake cool completely before slicing to ensure clean cuts.

Nutritional Benefits:

• • Carrots: Rich in beta-carotene and vitamin A, supporting eye health and immune function.
  • Eggs: Provide high-quality protein and essential nutrients.

• Orange Juice and Zest: Add vitamin C and a refreshing citrus flavor.
• Raisins: Offer natural sweetness and fiber.

Dietary Information:

• • Contains dairy and eggs.
  • Not suitable for those with gluten allergies (contains wheat flour).
  • Can be made without nuts for a nut-free option.

Nutritional Facts (Per Serving):

• • Calories: 300
  • Fat: 15g (3g saturated fat)

• • Cholesterol: 80mg
  • Sodium: 200mg
  • Carbohydrates: 35g (24g sugars, 2g fiber)

• Protein: 5g

Storage:

• • Refrigerate: Store in an airtight container in the refrigerator for up to 5 days.

• Freeze: Freeze slices in an airtight container for up to 2 months. Thaw in the refrigerator before serving.
• Reheat: Reheat slices in the microwave or oven if desired.