Category: cake

Homemade Energy Bars

Ingredients (Makes 12 pieces)

• • 1 cup dates (130g)
  • 1/2 cup dried apricots (80g)

• • 1/2 cup prunes (80g)
  • 1/2 cup cashews (70g)
  • 1 cup desiccated coconut (60g)

• 1-2 tbsp ground oats (optional)

Nutritional Information (Per Piece)

• • Calories: 129
  • Fat: 6g

• Carbohydrates: 19.7g
• Protein: 2g

Directions

1. 1. Soak the Fruits:
      • • Soak 1 cup of dates and 1/2 cup of dried apricots in hot water for 10 minutes to soften them.

       

   2. Grind the Cashews:
      • Use a food processor to grind 1/2 cup of cashew nuts until they are finely chopped.

1. 1. Blend the Fruits:
      • Add the soaked dates and apricots to the food processor, along with 1/2 cup of prunes.
      • Blend for 1-2 minutes until the mixture is smooth and well combined.

1. 1. Add Dry Ingredients:
      • Add 1 cup of desiccated coconut to the mixture and blend again to combine.
      • If the mixture is too sticky, add 1-2 tablespoons of ground oats and blend until the desired consistency is reached.

1. 1. Shape the Mixture:
      • • Line a baking tray with parchment paper.
        • Spread the mixture on the tray, pressing it down with your hands to create an even layer.
        • Smooth the top with the back of a spoon or a spatula.

       

   2. Chill:
      • Place the tray in the fridge or freezer for about 30 minutes to firm up the mixture.

1. 1. Cut into Bars:
      • Once the mixture is firm, remove it from the fridge or freezer.
      • Cut into bars or bite-sized pieces.

1. Store:
   • Store the energy bars in an airtight container in the fridge.

Serving Suggestions

These homemade energy bars are perfect for a quick snack, a pre-workout boost, or a healthy treat. Enjoy them on their own or with a cup of tea or coffee.

Cooking Tips

• If you prefer a sweeter taste, you can add a little honey or maple syrup to the mixture.
• Experiment with different nuts or dried fruits to create your favorite combination.

Nutritional Benefits

These energy bars are packed with natural sugars, healthy fats, and fiber, providing a quick and sustained energy boost. They are also a great source of vitamins and minerals from the dried fruits and nuts.

Dietary Information

• • Vegetarian: Yes
  • Gluten-Free: Yes (if using gluten-free oats)
  • Dairy-Free: Yes

Storage Tips

Store the energy bars in an airtight container in the fridge for up to a week. For longer storage, keep them in the freezer and thaw as needed.

Puff Pastry with Custard and Whipped Cream

Ingredients

For Puff Pastry:

• • ¾ cup (75g) all-purpose flour
  • ½ cup (130ml) water
  • Pinch of salt

• 3.5 tbsp (50g) butter
• 2 large eggs

For Custard Cream:

• • 2 egg yolks
  • ¾ cup (200ml) milk
  • 3 tbsp (40g) sugar

• 2.5 tbsp (20g) all-purpose flour

For Whipped Cream:

• • ⅔ cup (150ml) heavy cream

• 1 tbsp (15g) sugar

Directions

1. Prepare the Puff Pastry:
   • • Preheat the oven to 200°C (392°F).
     • In a saucepan, bring the water, butter, and a pinch of salt to a boil.

    

   • • Add the flour all at once, stirring vigorously until the mixture forms a smooth dough.
     • Remove from heat and allow to cool slightly. Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
     • Pipe or spoon the dough onto a baking sheet lined with parchment paper.

    

   • Bake at 200°C (392°F) for 10 minutes, then reduce the temperature to 180°C (356°F) and bake for another 20 minutes. Finally, lower the temperature to 160°C (320°F) and bake for 10 more minutes.
2. Make the Custard Cream:
   • • In a saucepan, whisk together the egg yolks, sugar, and flour until smooth.

    

   • • Gradually add the milk while whisking constantly.
     • Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens.
     • Remove from heat and let cool.

    

3. Prepare the Whipped Cream:
   • • In a chilled bowl, whip the heavy cream with sugar until soft peaks form.
     • Gently fold in the custard cream into the whipped cream until fully combined.

    

4. Assemble the Pastries:
   • • Once the puff pastries have cooled, slice them in half horizontally.
     • Fill each pastry with the custard cream mixture.

    

   • Dust the top with powdered sugar if desired.

Serving Suggestions

• • Serve with a dusting of powdered sugar or a drizzle of chocolate sauce.

• Pair with fresh berries or a side of fruit compote for added flavor.

Cooking Tips

• • Ensure the dough cools slightly before adding the eggs to avoid scrambling.
  • If you prefer a more stable filling, chill the custard cream before folding it into the whipped cream.

• Use a piping bag to fill the pastries for a neater presentation.

Nutritional Benefits

• • This dessert provides a source of protein from the eggs and a satisfying dose of calcium from the milk and cream.
  • While indulgent, it can be enjoyed as part of a balanced diet.

Dietary Information

• Contains gluten, dairy, and eggs.
• Not suitable for vegan or gluten-free diets.

Nutritional Facts (per serving)

• • Calories: 250

• • Protein: 4g
  • Carbohydrates: 20g
  • Fat: 18g

• Sugar: 10g

Storage

• Store the filled pastries in an airtight container in the refrigerator for up to 2 days.
• Unfilled pastries can be frozen for up to 1 month.

Crispy Crust, Soft Inside Bread Rolls

Ingredients:

• • 1 cup (220 ml) water, room temperature
  • ¾ tsp (3 g) fresh yeast or ½ tsp (2 g) dry yeast
  • 1 tsp (4 g) sugar (optional)

• 2 ½ cups (320 g) bread flour
• 1 tsp (6 g) salt

Directions:

1. 1. Prepare the Dough:
      • In a bowl, mix 1 cup (220 ml) of water with ¾ tsp (3 g) fresh yeast (or ½ tsp (2 g) dry yeast) and 1 tsp (4 g) of sugar (if using). Stir until the yeast is dissolved.
      • Add 2 ½ cups (320 g) of bread flour and 1 tsp (6 g) of salt to the yeast mixture. Mix until all the flour is incorporated, and there are no dry patches left. There’s no need to knead the dough.

1. Rest and Fold the Dough:
   • • Cover the bowl with a damp towel or plastic wrap and let the dough rest for 30 minutes.
     • With a wet hand, stretch each of the four sides of the dough and fold it toward the center.
     • Lift the dough and “slap” it back into the bowl to help develop the gluten (this is the “lift and slap” technique).

    

   • Cover again and let rest for another 30 minutes.
2. Repeat Folding and Let Rise:
   • • Repeat the stretching, folding, and “lift and slap” process once more.

    

   • Cover and let the dough rise for about 2 hours, or until it has doubled in size.
3. Shape the Bread Rolls:
   • • Lightly flour your work surface and carefully transfer the dough onto it.

    

   • • Gently fold the dough to make it easier to cut.
     • Cut the dough into 4 equal parts, maintaining the airy bubbles in the dough.
     • For each piece, shape it into a ball by rolling it on the floured surface and sealing the bottom.

    

4. Rest and Prepare for Baking:
   • • Let the dough balls rest for 10 minutes. Then, gently flatten them slightly.
     • Roll each piece into a ball again, press down with your fingers, and place them seam-side down on a baking tray lined with parchment paper.

    

   • Cover with a towel and let rise for 30 minutes.
5. Bake the Bread Rolls:
   • • Preheat your oven to 450°F (230°C).

    

   • • Lightly sprinkle flour over the bread rolls and smooth it out with your hand.
     • Score the top of each roll with a sharp blade or knife.
     • Sprinkle a little water around the breads to create steam, then cover with another tray.

    

   • Bake in the preheated oven for 20 minutes.
6. Finish Baking:
   • • After 20 minutes, remove the top tray and reduce the oven temperature to 390°F (200°C).

    

   • Bake for an additional 10 minutes, or until the bread rolls are golden brown and the crust is crispy and flaky.
7. Serve and Enjoy:
   • • Let the bread rolls cool slightly before serving. Enjoy them warm with butter, or use them as the base for your favorite sandwiches!

    

Serving Suggestions:
These bread rolls are versatile and can be served with soups, salads, or spreads like hummus or butter. They’re also perfect for sandwiches.

Cooking Tips:

• For an extra crispy crust, add a small dish of water to the oven to create steam during the first part of the baking.
• If you like a softer crust, skip the additional water spritzing.

Nutritional Benefits:
These bread rolls are a great source of carbohydrates, providing energy and a satisfying base for any meal.

Storage Tips:
Store in an airtight container at room temperature for up to 2 days. For longer storage, freeze the bread rolls and reheat them in the oven when needed.

Oatmeal Pancakes

Ingredients

• • Oatmeal: 2 cups (220 g)

• • Sweetener (honey, maple syrup, sugar, etc.): 3 tbsp (50 g)
  • Salt: 1/2 tsp (3 g)
  • Eggs: 4 large

• • Warm Milk: 1 cup (250 ml)
  • Butter, melted: 3 1/2 tbsp (50 g)
  • Vanilla Extract: 1 tbsp

• Water: 1 cup (250 ml)
• Oil for frying: A drop of neutral oil (canola, sunflower, or vegetable)

Directions

• • Prepare the Oatmeal Mixture:
    • • In a large mixing bowl, combine 2 cups of oatmeal, 3 tbsp of sweetener, and 1/2 tsp of salt.

     

  • Add Wet Ingredients:
    • In a separate bowl, lightly beat the 4 eggs. Gradually add the warm milk to the oatmeal mixture, stirring continuously. Then, add the beaten eggs, melted butter, and vanilla extract. Mix well until fully combined.

• • Adjust Consistency:
    • Slowly add 1 cup of water to the batter, stirring to achieve a smooth and pourable consistency.
  • Heat the Pan and Cook the Pancakes:
    • • Heat a non-stick frying pan over medium heat and add a drop of oil. Once hot, pour a ladleful of batter onto the pan and spread slightly. Cook for 2-3 minutes until bubbles form and edges set.

     

  • Flip and Cook the Other Side:
    • Flip the pancake and cook for another 2-3 minutes or until golden brown. Repeat with remaining batter, adding more oil as needed.

• Serve and Enjoy:
  • Serve warm with your favorite toppings such as fresh fruits, yogurt, maple syrup, honey, or nut butter.

Serving Suggestions

• • Drizzle with maple syrup or honey.

• Top with fresh berries, banana slices, or a dollop of Greek yogurt.
• For a savory twist, serve with scrambled eggs and sautéed vegetables.

Cooking Tips

• • Use warm milk to help the batter mix more easily and result in fluffier pancakes.

• Let the batter rest for 5-10 minutes before cooking for extra fluffiness.
• Ensure a non-stick pan or well-seasoned skillet to prevent sticking.

Nutritional Benefits

• • Oats: Rich in fiber, promoting good digestion and fullness.

• Eggs: Provide high-quality protein and essential nutrients.
• Dairy and Butter: Adds flavor and fats; choose low-fat or non-dairy options to adjust fat content.

Dietary Information

• • Diet: Vegetarian-Friendly

• Gluten-Free: If using certified gluten-free oats
• Dairy-Free Option: Use plant-based milk and vegan butter substitutes.

Storage Tips

• • Refrigerator: Store leftover pancakes in an airtight container for up to 3 days; reheat in a toaster or pan.

• Freezer: Freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat directly from frozen.

Equipment

• 1 Air fryer
• 1 7″ baking pan round or two small loaf pan
• 1 Mixing bowl
• 1 Spatula

• Ingredients

  • 3 cupstrong white bread flour 390 grams
  • ▢1 teaspoonsugar
  • ▢1 teaspoonsalt
  • ▢2.1/4 teaspoonyeast
  • ▢¼ cupolive oil
  • ▢1.5 cupwarm water

  • Instructions

    • • In a large mixing bowl, combine the dry ingredients – flour, sugar, salt, and yeast.
      • Add the warm water and olive oil. Reserve 1 tablespoon for washing (glaze).
      • Mix the ingredients with a wooden spoon or spatula until a dough forms.
      • Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let the dough rise in a warm place for 1-2 hours or until it has doubled in size.

    • I use the instant pot during the winter months.
    • Once the dough has risen, punch it down to release the air.
    • Place the dough on a lightly floured surface.
    • Shape the dough into a boule (ball) and place in an oiled 7 inch springform tin. Ensure the tin that you use fits your air fryer basket.
    • Allow for a second rise for 15-20 minutes.
    • Wash with a glaze (oil) and score the top of the dough if you wish.
    • Now, preheat your air fryer to 200C/400F for 5 minutes.
    • Place the tin in the warm air fryer basket and air fry at 200C/400F for around 10 minutes,
    • Then, lower the heat to 170C/350F and air fry for a further 20 minutes, checking periodically to ensure it doesn’t burn and that the top of the dough does not touch the heating element.
    • The bread is done when it has a golden brown crust, and tapping on it produces a hollow sound.
    • Allow the bread to cool on a cooling rack before slicing.

    • Notes

      For how to prove dough in Instant Pot, check out my Instant Bread recipe. 

      For recipe tips, serving suggestions and storage scroll through the post above.

      You may use melted butter or ghee for glaze, for a vegetarian bread recipe.

Ingredients:

For The Batter:

• 1 cup butter, softened
• 2 cups sugar
• 2 eggs
• 2 cups buttermilk or homemade buttermilk— 2 cups milk plus 2 tablespoons vinegar or
• lemon juice
• 4 cups flour
• 2 teaspoons baking soda

For The Cinnamon/Sugar Mixture:

• 2/3 cups sugar
• 2 teaspoons cinnamon

• PREPARATION:

  ream together butter, 2 cups of sugar, and eggs. Add milk, flour, and baking soda. Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan). Mix in separate
  bowl the 2/3 c sugar and cinnamon.
  Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan. Add remaining batter to pans; sprinkle with last of cinnamon topping. Swirl with a knife. Bake at 350 degrees for 45-50 min. or until toothpick tester come clean. Cool in pan for 20 minutes before removing from pan. Makes 2 loaves

  Enjoy. The Family will love this recipe.

  Enjoy !

Orange and Yogurt Dessert: Ready in 5 Minutes Without an Oven!

Ingredients:

1 egg
2 tablespoons of sugar
2 tablespoons of cooking oil
1 pinch of salt
Finely grated orange zest
60 ml freshly squeezed orange juice
125 g solid yogurt or sour cream
280g flour
6 g of baking powder (1/2 sachet)
Sugar and vanilla sugar for rolling

Instructions:

1. In a large bowl, beat the egg with the sugar and cooking oil until the mixture is smooth and creamy.
2. Add the pinch of salt, orange zest and freshly squeezed orange juice to the bowl and mix well.
3. Add the solid yogurt or sour cream to the mixture and stir until well combined.
4. Add the sifted flour and baking powder to the bowl and mix until you obtain a soft and homogeneous dough.
5. Dust a work surface with flour and place the dough on it. Knead lightly until it forms a ball.
6. Divide the dough into small portions and form into walnut-sized balls.
7. In a plate, mix the sugar and vanilla sugar. Dip each ball of dough into this mixture so that they are evenly coated.
8. Place the dough balls on a tray or plate and refrigerate for at least 30 minutes to harden slightly.
9. Ready to enjoy! Serve these delicious orange and yogurt dough balls as a dessert or snack, and surprise your guests with their refreshing flavor and creamy texture.

Conclusion:

With its combination of citrus and cream flavors, this orange and yogurt dessert is a quick and delicious option to satisfy your sweet tooth. Plus, since it doesn’t require cooking, it’s perfect for those times when you’re looking for something quick and easy to prepare. Dare to try this recipe and let yourself be seduced by its fresh and tempting flavor!

A delicious dessert that goes by many different names: crème caramel, flan, caramel pudding, condensed milk pudding, or caramel custard. A Creme Caramel is a classic French dessert that is both delicate and rich. It’s a perfect dessert for a special occasion or for those who crave a sweet treat after dinner—a great way to impress your dinner guests! The dessert is made up of a silky smooth custard base that is topped with a layer of golden caramel, which adds a lovely touch of sweetness. With a few simple ingredients and a little patience, you can make this French, elegant dessert in the comfort of your own home!

What is Cream Caramel Pudding

While the names for this dessert are often used interchangeably, there are slight differences between flan and crème caramel.

The Cream caramel is a classic French dessert consisting of a custard base with a sweet caramel layer. It’s made with milk, eggs, and sugar, and is usually flavored with vanilla. Once cooked the dessert is inverted onto the serving plate, to reveal the sticky caramel layer.

Unlike cream caramels, which are always sweet, flans come on both savory and sweet. Recipes for flans date back to Roman times, where it has been served as a main course or dessert. When made for dessert, flans look much like cream caramel. But when it’s made into a savory dish, it resembles a quiche and is often served in squares.

Tips
Unlike the Vietnamese Flan which contains a lot of small bubbles, a classic Cream Caramel should never contain bubbles, but be a smooth mixture instead. Prevent these bubbles by not over-whisking your custard.

The flan should be slightly jiggly when it comes out of the oven, it will continue to cook from residual heat.

Use room-temperature eggs for best results—they’ll be less likely to scramble once you add the milk

Don’t skip the straining step, this creates a smooth custard.

How to Store Cream Caramel
Store the Cream Caramel in the fridge for up to 4 days.

Can I Make It Ahead of Time?
This recipe is great for making ahead of time. Once the dessert has cooled, cover it tightly with plastic wrap and store it in the fridge.

Ingredients
SUGAR
70g (1/3 cup)
WATER
20ml (4 tsp)
HOT WATER
15ml
EGGS
4
EGG YOLK
2
SUGAR
70g (20g+50g)
MILK
420ml (1 3/4 cups)
HEAVY CREAM
100ml (1/2 cup)
VANILLA EXTRACT
1tsp
Instructions
Place the sugar and 4 tsp water in a saucepan over medium heat. Stir until the mixture becomes dark and caramelized. Once the mixture turns to caramel, add the extra hot water and stir.

Step 1
Pour the caramel into a baking dish, making sure that the entire surface is covered with the caramel. Allow to cool.

Step 2
In the meanwhile, make the custard. In another pan, combine the sugar, milk, and vanilla extract, and mix until dissolved. Allow to cool.

Step 3
In another bowl, combine the egg yolks and sugar, and mix.

Step 4
Pour in cooled milk into the egg mixture.

Step 5
Pour the mixture through a sieve, and transfer it to a pan.

Step 6
Strain the mixture again, pouring it onto the cooled caramel.

Step 7
Place the baking dish in a water bath and cover with foil. Bake with water at 150°C (300°F) for 50 minutes.

Step 8
Invert the dish carefully onto a serving plate.

Step 9
Slice with a sharp knife, and serve.

Step 10
Enjoy!

read more on: https://www.cookist.com/cream-caramel-pudding-the-secret-to-making-it-perfect/p5/
https://www.cookist.com/

Banana Cake with 1 Egg and 2 Bananas: A Delicious Treat

If you’re craving a sweet and moist banana cake but don’t have an oven, worry not! In this article, we’ll guide you through the simple steps of making a delectable [No-Oven] Banana Cake with just 1 egg and 2 ripe bananas. This easy-to-follow recipe is perfect for those moments when you want a homemade dessert without the hassle of using an oven. Let’s dive right in and satisfy those banana cake cravings.

Ingredients You’ll Need

Before we get started, make sure you have the following ingredients at hand:

For the Cake:

• 2 ripe bananas
• 1 egg
• 1/4 cup of sugar
• 1/4 cup of flour
• 1 tsp baking powder
• 1/4 tsp salt
• 2 tbsp butter, melted
• 1/4 cup of milk
• 1/2 tsp vanilla extract

For the Topping:

• 1/4 cup brown sugar
• 2 tbsp butter
• 1 banana, sliced

The Step-by-Step Guide

Now that we have all our ingredients ready, let’s dive into the process of making this scrumptious [No-Oven] Banana Cake:

Preheat or Grease

• First, preheat your oven to 350°F (175°C). If you don’t have an oven, don’t worry; we’ll address that in a moment.
• Alternatively, if you’re going the oven-less route, grease a 9-inch round cake pan with butter or cooking spray.

Prepare the Topping

• In a small saucepan, melt 2 tablespoons of butter over low heat.
• Add 1/4 cup of brown sugar and stir until the sugar is dissolved.
• Pour this delicious mixture into the prepared cake pan, ensuring it spreads evenly on the bottom.
• Now, place the banana slices on top of this caramelized mixture and set it aside.

Mix the Cake Batter

• In a mixing bowl, mash 2 ripe bananas with a fork until they are nice and smooth.
• Add 1 egg, 1/4 cup of sugar, 1/4 cup of flour, 1 tsp baking powder, 1/4 tsp salt, 1/4 cup of milk, 2 tbsp melted butter, and 1/2 tsp of vanilla extract to the mashed bananas.
• Mix all these delicious ingredients until you have a smooth and well-combined batter.

Assemble and Bake

• Carefully pour the cake batter over the banana slices in the cake pan, ensuring it covers them completely.
• Now, if you’re using an oven, bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. If you’re going oven-less, stay with us a little longer.
• Remove the cake from the oven when it’s done, and let it cool for about 5 minutes.

Unmold the Cake

• Using a knife, gently loosen the edges of the cake from the pan.
• Place a plate on top of the cake pan and with a confident flip, invert the pan. The cake should come out beautifully, with the banana topping now on top for a delightful presentation.

Conclusion

There you have it, a delightful [No-Oven] Banana Cake with 1 Egg and 2 Bananas that’s bound to impress your taste buds. Whether you’re baking it in an oven or trying the oven-less method, this recipe is easy, accessible, and absolutely delicious. Give it a try today and enjoy a slice of homemade heaven.

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!

Fresh Fruit and Milk Delight: A Gelatin-Free Dessert

Ingredients:

Tangerines, peeled and sections separated
Kiwis, peeled and sliced
Persimmons, peeled and sliced
Grapefruit, peeled and sections separated
Apple, cored and chopped
Banana, peeled and sliced
8 g agar-agar
50 ml water
350 ml milk
200 grams condensed milk
200 grams sour cream or yogurt

Instructions:

Prepare the Fruit:
Arrange the sliced tangerines, kiwis, persimmons, grapefruit, apple, and banana in individual serving dishes or a large serving bowl.
Prepare the Agar-Agar Mixture:
In a small saucepan, mix the agar-agar with 50 ml of water. Let it soak for about 3-5 minutes.
Heat the mixture over medium heat, stirring constantly, until the agar-agar completely dissolves. Remove from heat.
Mix the Milk Mixture:
In a separate saucepan, gently warm the milk and condensed milk together, just enough to integrate smoothly. Do not boil.
Once the milk is warm, stir in the dissolved agar-agar mixture. Mix well to ensure everything is fully combined.
Combine with Sour Cream or Yogurt:
Remove the milk mixture from the heat. If using yogurt, ensure it’s at room temperature to prevent curdling. Mix the sour cream or yogurt into the milk mixture until smooth.
Assemble the Dessert:
Pour the milk and yogurt mixture over the arranged fruits.
Let the dessert sit until it begins to firm up, then refrigerate for at least 1 hour to fully set.
Serve:
Once set, serve the dessert chilled. It can be garnished with additional fresh fruit or a drizzle of honey for extra sweetness.
Serving Suggestions:

This Fresh Fruit and Milk Delight is an excellent way to end any meal on a light and refreshing note. It’s also perfect as an afternoon snack on warm days. The creamy texture and vibrant flavors of the fruits make this dessert a delightful treat for both kids and adults.

Ezoic
Enjoy the natural goodness of fruits in this simple, quick, and delicious dessert that’s sure to become a new favorite in your household!

Believe It or Not: A Delicious Sugar-Free Apple Cake You’ll Love!

Ingredients:

For the Crust:

• • 200 grams (7 ounces) rolled oats
  • 1 pinch of salt

• • 7 grams (0.25 ounces) baking powder
  • 2 apples
  • 10 ml (0.3 fl oz) lemon juice

• 1 egg
• Olive oil (for greasing the pan)

For the Filling:

• • 900 grams (32 ounces) apples (about 4-5 medium apples)
  • 15 ml (0.5 fl oz) lemon juice
  • Sweetener or honey, to taste

• • 7 grams (0.25 ounces) ground cinnamon
  • 60 grams (2 ounces) dried cranberries or raisins
  • 70 grams (2.5 ounces) walnuts, chopped

Instructions:

1. 1. Prepare the Crust: In a blender or food processor, grind the rolled oats into a fine, flour-like consistency.
   2. In a large mixing bowl, combine the ground oatmeal, salt, and baking powder.
   3. Peel, core, and grate the 2 apples. Toss the grated apples with the lemon juice to prevent browning.

1. Add the grated apples and egg to the dry ingredients in the bowl. Mix well until a thick batter forms.

Tips:

• • For a more rustic texture, you can pulse the oats in the blender a few times instead of grinding them into a fine powder.

• If you don’t have a blender or food processor, you can use a rolling pin to crush the oats in a sealed plastic bag.

5. 5. Preheat the Oven and Grease the Pan: Preheat your oven to 180°C (360°F). Lightly grease a baking dish with olive oil.

       

5. 5. Assemble the Crust: Pour the oatmeal batter into the prepared baking dish and spread it evenly with your hands to form a compact crust.

   6. Prepare the Filling: Peel, core, and chop the remaining apples (about 900 grams) into bite-sized pieces.

       

   7. Cook the Apples: In a large saucepan over medium heat, combine the chopped apples, lemon juice, and ground cinnamon. Cook for 15-20 minutes, or until the apples are softened and tender.

Tips:

• • If the apples start to stick to the pan, add a tablespoon or two of water and continue cooking.
  • For a sweeter filling, taste the apples after cooking and add your preferred sweetener or honey to taste.

9. 9. Incorporate the Dried Fruit and Nuts: While the apples are cooking, soak the dried cranberries or raisins in a bowl of cold water for 15-20 minutes. Drain the soaked fruit before adding it to the apple mixture.

       

   10. Combine Filling and Crust: Once the apples are cooked and the dried fruit is drained, add the chopped walnuts to the apple mixture and stir to combine. Pour the apple filling over the oatmeal crust in the baking dish.

        

   11. Bake the Cake: Bake the cake in the preheated oven for 30-40 minutes, or until the crust is golden brown and the filling is bubbly.

        

9. Cool and Serve: Remove the cake from the oven and let it cool completely before slicing and serving. Enjoy your delicious sugar-free apple cake!

Chicken & Vegetable Casserole with Mozzarella

Ingredients

For the Egg Mixture:

• • 4 large chicken eggs

• • ½ tsp salt
  • 125 ml (½ cup) milk
  • 113 g (4 oz) flour

• • 28 g (1 oz) spring onions, chopped
  • 28 g (1 oz) fresh dill, chopped
  • Black pepper to taste

• 85 g (3 oz) mozzarella cheese, shredded

For the Vegetables & Chicken:

• • 4 medium potatoes, peeled and diced

• • 1 zucchini, diced
  • 1 onion, chopped
  • 2 cloves garlic, minced

• • 1 carrot, grated
  • 1 chicken fillet, diced
  • 1 sweet fresh pepper, chopped

• • 1 tsp salt
  • Black pepper to taste
  • ½ tsp sweet paprika

• • 28 g (1 oz) olives, sliced
  • 2 cherry tomatoes, halved
  • 1 tbsp olive oil

Directions

• • Prepare the Vegetables: Peel and dice the potatoes, chop the zucchini, onion, pepper, and garlic. Grate the carrot.
  • Cook the Chicken & Vegetables: In a large pan, heat olive oil over medium heat. Add the diced chicken fillet, season with salt, black pepper, and sweet paprika. Cook for 5-7 minutes until browned. Remove and set aside.
  • Sauté the Vegetables: In the same pan, sauté onions, garlic, carrots, zucchini, and sweet pepper for 4-5 minutes until they soften slightly.

• • Make the Egg Mixture: In a large bowl, whisk together eggs, salt, black pepper, and milk. Gradually add the flour, mixing until smooth. Stir in chopped spring onions and dill.
  • Layer the Casserole: Preheat the oven to 180°C (360°F). Grease a casserole dish with olive oil. Spread the diced potatoes at the bottom, then add the cooked chicken and sautéed vegetables. Pour the egg mixture over the top.
  • Bake: Bake the casserole for 30 minutes at 180°C (360°F) until the top is set and golden brown.

• Add Mozzarella & Final Toppings: Remove the casserole from the oven. Sprinkle shredded mozzarella cheese on top, add sliced olives and halved cherry tomatoes. Return to the oven and bake for an additional 7 minutes until the cheese is melted and bubbly.
• Serve: Garnish with extra dill or spring onions if desired and serve hot.

Serving Suggestions

• • Pair with a simple green salad or steamed broccoli for a complete meal.

• Serve with crusty bread or garlic toast for added texture.

Cooking Tips

• • For a more flavorful egg mixture, add a pinch of nutmeg or smoked paprika.
  • You can substitute mozzarella with any melty cheese like cheddar or gouda.

• If you prefer crispier potatoes, pre-bake the diced potatoes for 10 minutes before adding them to the casserole.

Nutritional Benefits

• • High Protein: Chicken and eggs provide a great source of protein, helping with muscle repair and overall health.
  • Rich in Fiber: The vegetables, especially zucchini and potatoes, are rich in fiber, which aids in digestion.

• Essential Vitamins: Zucchini, peppers, and carrots are rich in vitamins A and C, supporting immune health.

Dietary Information

• • Gluten-Free Option: Use gluten-free flour to make this dish gluten-free.
  • Vegetarian Option: Omit the chicken and increase the quantity of vegetables for a vegetarian version.

• Low Carb Option: Substitute the potatoes with cauliflower for a low-carb alternative.

Nutritional Facts (Per Serving, makes 6 servings)

• • Calories: 320
  • Protein: 18 g

• • Carbohydrates: 25 g
  • Fiber: 5 g
  • Fat: 16 g

• Sugars: 4 g

Storage Tips

• • Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
  • Freezing: Freeze individual portions in airtight containers for up to 2 months. Reheat in the oven or microwave before serving.

• Reheating: Reheat in a preheated oven at 150°C (300°F) for 10-15 minutes or in the microwave for 2-3 minutes.