Category: cake

Baked Oat and Fruit Energy Balls

Ingredients:

• • 1 cup rolled oats (100g)

• • 10g raisins
  • 25g cranberries
  • 40g nuts (chopped)

• • 1 tablespoon sesame seeds
  • 1 teaspoon baking powder
  • 1 banana (mashed)

• • 100g yogurt
  • Water (as needed to reach the right consistency)
  • Coconut flakes (for rolling the balls)

Directions:

1. 1. Preheat the oven: Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
   2. Mix the dry ingredients: In a large bowl, combine the rolled oats, raisins, cranberries, chopped nuts, sesame seeds, and baking powder.
   3. Prepare the wet ingredients: In a separate bowl, mash the banana and mix in the yogurt. Add this to the dry ingredients and stir to combine. If the mixture is too dry, add a small amount of water until you reach a sticky but formable consistency.

1. 1. Shape the mixture into balls: Using your hands, form the mixture into small balls (about the size of a golf ball). Roll each ball in coconut flakes to coat the outside.
   2. Bake: Place the balls on the lined baking sheet and bake for 25-30 minutes or until they are golden brown and firm to the touch.
   3. Cool and serve: Let the balls cool slightly before serving. Enjoy as a healthy snack or breakfast treat!

Serving Suggestions:

• • Enjoy them as a quick breakfast on the go.
  • Serve with a drizzle of honey or nut butter for extra flavor.
  • Pair with a smoothie or a cup of coffee for a filling snack.

Cooking Tips:

• • You can swap the banana with applesauce or pumpkin puree if you want a different flavor.
  • Feel free to substitute cranberries and raisins with any other dried fruits like chopped dates or apricots.
  • For a crunchier texture, toast the nuts before adding them to the mix.

Nutritional Benefits:

• • High in Fiber: Thanks to the oats, raisins, and cranberries, these energy balls support healthy digestion.
  • Rich in Healthy Fats: Nuts and sesame seeds provide essential fatty acids that are beneficial for heart health.
  • Natural Sweetness: The banana and dried fruits naturally sweeten the recipe, avoiding the need for added sugars.

• Protein Boost: The yogurt adds a source of protein, making these energy balls a balanced snack.

Dietary Information:

• • Vegetarian
  • Can be made dairy-free by using plant-based yogurt.

• Gluten-Free (if using certified gluten-free oats)

Storage:

• • Store in an airtight container at room temperature for up to 3 days.
  • Refrigerate for up to a week.

• Freeze for up to 3 months. To enjoy, thaw and reheat in the oven for a few minutes to bring back the crisp texture.

LEMON CAKE Preheat the oven

Ingredients:

• 4 eggs
• 100 ml of extra virgin olive oil or butter
• 180g of sugar
• 280g of flour
• 15 g baking powder
• 150 g plain yogurt NOT Greek yogurt
• 60ml lemon juice
• The grated zest of 2 lemons

Preparation:

1. Preheat the oven. Grease a round mold with butter and sprinkle it with flour. Eliminate excess flour (instead of flour and butter you can use baking paper). Mold diameter: 20 cm.
2. Beat the egg with the sugar until creamy and whitish. Keep beating and add the oil little by little.
3. Add the grated lemon peel, lemon juice and yogurt. Beat a little more so that the mixture is homogeneous.
4. Add flour and baking powder. Beat a little more until smooth.
5. Pour the lemon cake batter into the mold and smooth it out. Bake for about 45 minutes. Oven: 180ºC.
6. When you take the cake out of the oven, leave it in the pan for 10 minutes, then remove the pan and transfer it to a wire rack to cool completely.

Super Energy Dessert: No White Sugar, No Baking Required!

In today’s health-conscious world, finding delicious treats that are both nutritious and satisfying can be a challenge. But fear not, because we have a delightful solution for you – a super energy dessert that contains no white sugar and requires no baking! This delectable treat is not only mouthwatering but also packed with natural goodness. Join us on this culinary journey as we explore the ingredients and preparation steps for this guilt-free indulgence.

Ingredients You’ll Need:

Before we dive into the preparation steps, let’s take a look at the wholesome ingredients that make up this super energy dessert:

1. Dates: 100g (approx. 3.5 ounces)
2. Apples: 70g (approx. 2.5 ounces)
3. Dried Cranberries: 45g (approx. 1.6 ounces)
4. Raisins: 50g (approx. 1.8 ounces)
5. Dried Apricots: 80g (approx. 2.8 ounces)
6. Pumpkin Seeds: 50g (approx. 1.8 ounces)
7. Almonds: 70g (approx. 2.5 ounces)
8. Roasted Cashews: 75g (approx. 2.6 ounces)
9. Sesame Seeds (reserve some for garnishing): 35g (approx. 1.2 ounces)
10. Pine Nuts: 20g (approx. 0.7 ounces)
11. Flax Seeds: 20g (approx. 0.7 ounces)

Preparation Steps:

Now that you have all the ingredients ready, let’s embark on the journey of creating this delectable super energy dessert:

Preparing the Dried Fruits

• Start by rinsing the dried fruits in cold water to remove any preservatives and activate their nutrients. Soak them for 15-20 minutes.

Nuts and Seeds

• While the fruits are soaking, slice the almonds and roughly chop the cashews.
• Lightly roast the pumpkin seeds and pine nuts in a dry pan until fragrant to enhance their flavor.

Fruit Blend

• After soaking, pit the dates and chop them along with the dried apricots into small pieces.
• In a blender, combine the soaked dates, apples, dried cranberries, raisins, and apricots. Blend until smooth.

Texture and Crunch

• Mix in the sliced almonds and roasted cashews to the fruit blend for added texture.
• Stir in the sesame seeds, saving some for garnishing.
• Add the pumpkin seeds, pine nuts, and flax seeds to the mixture, boosting its nutritional value and flavor.

Combine and Shape

• Thoroughly mix all the ingredients to achieve a well-combined texture.
• Shape the mixture into a cylindrical log.
• Roll the log in the remaining sesame seeds for an appealing outer texture.

Chilling Time

• Refrigerate the log for about 2 hours to set.

Serving

• After chilling, slice the log into bite-sized energy bars.
• Wrap each bar in parchment paper for convenient storage and snacking.

Now, you have a batch of these delicious and nutritious energy bars ready to enjoy anytime you need a quick energy boost!

Conclusion

This super energy dessert is a testament to the fact that healthy snacks can be incredibly tasty. With no white sugar and no baking required, it’s a guilt-free pleasure that you can indulge in without any reservations. Whether you’re looking for a post-workout snack or a wholesome treat for your kids, these energy bars have got you covered. So, give them a try, and you’ll be pleasantly surprised by the burst of flavors and energy they provide!

Potatoes with Vegetables in the Oven! Simple, Quick, and Very Tasty!

In this delectable recipe, we will explore how to make a mouthwatering dish of potatoes with vegetables in the oven. This simple and quick recipe combines the earthy goodness of potatoes with the vibrant flavors of cauliflower, carrots, and sweet peppers. It’s not only a delightful side dish but also a great way to sneak in some nutritious vegetables. Let’s dive into the details of this easy-to-follow recipe.

Ingredients:

• Cauliflower – 500 g.
• Carrots – 2 – 3 (average)
• 1 Paprika
• Potatoes – 500 g.
• Salt
• Black pepper
• Sweet peppers
• Olive oil – 2 tbsp.
• Dried parsley
• Dry garlic

Preparation:

Now, let’s walk through the step-by-step preparation of this delicious dish:

Prepare the Vegetables:

• Start by removing the cauliflower florets from the stem and cutting them into smaller pieces.

 Slice the Carrots:

• Peel the carrots and slice them into thin, round pieces.

 Prepare the Paprika:

• Cut the paprika into strips for that extra burst of color and flavor.

Dice the Potatoes:

• Peel the potatoes and cut them into bite-sized pieces.

Season the Vegetables:

• In a mixing bowl, add the cauliflower, carrots, paprika, and potatoes.

Season to Perfection:

• Sprinkle salt, black pepper, dried garlic, dried parsley, and a drizzle of extra virgin olive oil over the vegetables.

Mix Thoroughly:

• Gently mix all the ingredients together with a spoon, ensuring that the seasonings are evenly distributed.

Bake to Perfection:

• Preheat your oven to 200°C (392°F).
• Spread the seasoned vegetables on a baking sheet lined with parchment paper.

Cooking Time:

• Bake the vegetables in the preheated oven for 35-40 minutes, or until they are beautifully golden and tender.

Serve and Enjoy:

• Once done, bring this flavorful dish to the table as a side dish. It pairs wonderfully with your choice of meat or fish.

Conclusion:

This simple recipe for potatoes with vegetables in the oven is a fantastic way to elevate your side dish game. The combination of cauliflower, carrots, paprika, and potatoes, seasoned to perfection, creates a symphony of flavors that will leave your taste buds singing. Plus, it’s a quick and easy way to incorporate more vegetables into your diet.

Focaccia is a beloved Italian flatbread known for its rich flavor and soft, airy texture. The secret to achieving that perfect softness lies in the ingredients, kneading technique, and resting periods. This recipe will guide you through creating a delectable focaccia that’s perfect as a side dish, for sandwiches, or enjoyed on its own.

Ingredients

For the Dough:

• 4 cups (500g) all-purpose flour
• 1 ½ cups (360ml) warm water (about 100°F/37°C)
• 2 teaspoons active dry yeast
• 2 teaspoons sugar
• 2 teaspoons sea salt
• ¼ cup (60ml) extra virgin olive oil (plus more for drizzling)

For Toppings:

• Sea salt (for sprinkling)
• Fresh rosemary (or your choice of herbs)
• Cherry tomatoes, halved (optional)
• Sliced olives (optional)
• Garlic cloves, thinly sliced (optional)

Equipment Needed

• Large mixing bowl
• Measuring cups and spoons
• Plastic wrap or a kitchen towel
• Baking sheet or pan (13×18 inches)
• Parchment paper (optional)
• Rubber spatula or wooden spoon
• Pastry brush

Instructions

Step 1: Activate the Yeast

1. In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until frothy. This indicates that the yeast is active.

Step 2: Mix the Dough

2. In a large mixing bowl, add the flour and salt, then make a well in the center. Pour the activated yeast mixture and ¼ cup of olive oil into the well.
3. Using a rubber spatula or wooden spoon, mix until a sticky dough forms. The dough should be wet and slightly tacky—this is key for a soft focaccia.

Step 3: Knead the Dough

4. Turn the dough out onto a lightly floured surface. Knead it for about 5-7 minutes. If the dough is too sticky, add a little flour as needed, but be careful not to add too much. The dough should remain moist.

Step 4: First Rise

5. Transfer the dough to a large, greased bowl. Cover it with plastic wrap or a kitchen towel. Let it rise in a warm place for 1-2 hours, or until it has doubled in size.

Step 5: Shape the Dough

6. Once the dough has risen, punch it down to release the air. Turn it out onto a lightly floured surface and gently stretch it into a rectangle or oval shape, about ½ inch thick.
7. Transfer the shaped dough to a greased baking sheet or pan lined with parchment paper. If using a baking sheet, the dough should fill it well, but it can also be placed in a 9×13-inch pan for thicker focaccia.

Step 6: Second Rise

8. Cover the dough again with a kitchen towel and let it rise for another 30-45 minutes until it has puffed up.

Step 7: Prepare for Baking

9. Preheat your oven to 425°F (220°C).
10. After the second rise, use your fingers to dimple the surface of the dough, creating deep indentations. Drizzle additional olive oil over the top, allowing it to pool in the dimples.

Step 8: Add Toppings

11. Sprinkle sea salt generously over the top. If desired, add fresh rosemary, halved cherry tomatoes, sliced olives, or garlic. The toppings can be customized based on your preferences—experiment with other herbs and spices for a unique twist.

Step 9: Bake the Focaccia

12. Bake in the preheated oven for 20-25 minutes or until golden brown and crispy on the edges. The internal temperature should reach about 200°F (93°C).

Step 10: Cool and Serve

13. Once baked, remove the focaccia from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool further.
14. Slice and serve warm or at room temperature. It pairs wonderfully with olive oil for dipping or can be used for sandwiches.

Tips for Soft Focaccia

1. Hydration: The higher the hydration (water content), the softer the focaccia will be. Don’t be afraid of a sticky dough; it’s essential for that airy texture.
2. Resting Time: Allowing the dough to rise properly is crucial. The longer, slower rise develops flavor and texture. Consider doing an overnight rise in the refrigerator for added depth.
3. Use Quality Olive Oil: A good quality extra virgin olive oil enhances the flavor and adds moisture to the focaccia.
4. Experiment with Flavors: While classic focaccia is delicious, don’t hesitate to get creative with toppings—try caramelized onions, sun-dried tomatoes, or even cheese.
5. Storage: Focaccia is best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, freeze it wrapped tightly in plastic.

Conclusion

Homemade focaccia is a delightful addition to any meal, offering a soft and flavorful experience that store-bought versions simply can’t match. With this easy recipe, you’ll have a beautiful, golden loaf that’s sure to impress friends and family. Enjoy the process, and don’t forget to share your delicious creation!

Healthy Nut and Seed Cookies – Flourless and Sugar-Free Recipe

Indulge in these nutritious and energy-packed cookies without flour and sugar! Here’s how to make them:

**Ingredients:**

– 70g Dried Apricots (about 2.5 ounces)
– Water (for soaking apricots)
– 50g Walnuts (about 1.8 ounces), chopped
– 70g Hazelnuts (about 2.5 ounces)
– 30g Pumpkin Seeds (about 1 ounce)
– 40g Sunflower Seeds (about 1.4 ounces)
– 20g Sesame Seeds (about 0.7 ounces)
– 20g Flaxseed (about 0.7 ounces)
– 60g Almonds (about 2 ounces)
– 20g Pine Nuts (about 0.7 ounces)
– 40ml Natural Honey (about 1.4 ounces)
– 1 Egg White
– Pinch of Salt

 **Instructions:**

1. **Prepare Dried Apricots:**
– Soak dried apricots in cold water for 15-20 minutes. Drain excess water.

2. **Chop and Mix Nuts and Seeds:**

– Chop walnuts, hazelnuts, almonds, and pine nuts with a knife.
– In a mixing bowl, combine chopped nuts with pumpkin seeds, sunflower seeds, sesame seeds, and flaxseed.

3. **Add Dried Apricots and Honey:**

– Add soaked and drained dried apricots to the nut-seed mixture.
– Pour in natural honey and mix well.

4. **Incorporate Egg White and Salt:**

– Add one egg white to the mixture.
– Sprinkle a pinch of salt.
– Mix until everything is well combined.

5. **Form Cookies and Bake:**

– Line a baking sheet with parchment paper.
– Scoop portions of the mixture onto the sheet to form cookies.
– Bake in a preheated oven at 180°C (360°F) for 15-20 minutes or until golden brown.

6. **Cool and Enjoy:**

– Allow the cookies to cool on a wire rack.
– Enjoy your healthy, flourless, and sugar-free nut and seed cookies!

Egg and Cheese Breakfast Sandwich Recipe

Ingredients:

• • 3 eggs
  • ½ small onion, finely chopped
  • Fresh parsley, chopped

• • Salt, to taste
  • Paprika, to taste
  • Tomato sauce (as needed)

• • 4 slices of cheese
  • Tomato slices
  • Butter (for spreading)

Directions:

• Prepare the Egg Mixture:
  • • Beat the eggs in a bowl.
    • Stir in the chopped onion, parsley, salt, and paprika.

   

• Assemble the Sandwiches:
  • • Butter one side of each bread slice.
    • Spread tomato sauce on the unbuttered sides of two slices.

   

  • Add cheese and tomato slices on top.
• Cook the Egg Mixture:
  • • Heat a pan with butter and cook the egg mixture until set.

   

  • Place cooked eggs on the prepared bread with cheese and tomatoes.
• Grill the Sandwiches:
  • • Grill sandwiches in a pan for 2-3 minutes per side, pressing gently until golden brown and the cheese melts.

   

Serving Suggestions:

• • Serve with a side of fresh fruit or a smoothie for a balanced meal.

Cooking Tips:

• • Add herbs like oregano or basil for extra flavor.
  • Use whole wheat bread for added fiber.

Nutritional Benefits:

• • Eggs: High in protein and rich in essential vitamins.
  • Cheese: Provides calcium and protein.

• Tomatoes: Rich in vitamins C and K, and antioxidants like lycopene.

Dietary Information:

• • Vegetarian: Suitable for vegetarians.

• Gluten-Free Option: Use gluten-free bread.

Nutritional Facts (per sandwich):

• • Calories: 250

• • Protein: 15g
  • Carbohydrates: 20g
  • Fat: 12g

Storage:

• Best served fresh but can be refrigerated for up to 1 day. Reheat in a pan or toaster.

Juicy Stuffed Chicken Breasts with Cheesy Potato Bake

Ingredients:

For the Stuffed Chicken Breasts:
– 4 chicken breasts, halved
– Salt
– Black pepper
– Italian spice mix
– 150 grams cheese
– Fresh parsley, chopped
– 3 cloves of garlic, minced

For the Cheesy Potato Bake:

– 600 grams potatoes, sliced
– Salt
– Vegetable oil
– Dried parsley

For the Sauce:

– 200 ml vegetable oil
– 1 egg
– 1 tablespoon mustard
– 2 tablespoons vinegar (9%)
– Salt
– Black pepper
– 3 cloves of garlic, minced

For Garnish:
– Fresh dill, chopped

Instructions:

1. Halve the 4 chicken breasts and place them between sheets of cling film. Pound them until they are evenly thin.

2. Season the chicken breasts with salt, black pepper, and Italian spice mix. Make sure the spices are distributed evenly. Allow the chicken to marinate for 30 minutes.

3. Preheat your oven to 180°C (356°F).

4. In a bowl, combine 150 grams of cheese, chopped fresh parsley, and minced garlic.

5. Lay out the chicken breasts and place the cheese mixture evenly on each piece.

6. Roll up each chicken breast, securing the stuffing inside. Repeat with all pieces.

7. In a baking dish, place 600 grams of sliced potatoes. Season them with salt and a drizzle of vegetable oil. Sprinkle with dried parsley.

8. Lay the stuffed chicken breasts over the potatoes.

9. In a separate bowl, prepare the sauce by mixing 200 ml of vegetable oil, 1 egg, 1 tablespoon of mustard, 2 tablespoons of vinegar (9%), salt, black pepper, and minced garlic. Beat the mixture well with a mixer.

10. Spread the sauce over the stuffed chicken breasts.

11. Bake in the preheated oven for 40 minutes at 180°C (356°F).

12. After 40 minutes, remove the dish from the oven and sprinkle with cheese. Return it to the oven and bake for an additional 5 minutes at 190°C (374°F) or until the cheese is melted and golden.

13. Garnish with fresh chopped dill.

Easy and Delicious Oatmeal Apple Cake

Ingredients:

– 200g oat flakes
– 250g milk
– 3 eggs
– 2 bananas
– 1 apple
– Cinnamon (to taste)

Instructions:

1. Preheat your oven to 180°C (356°F).

2. In a bowl, combine 200g of oat flakes and 250g of milk. Let them soak for about 15 minutes.

3. In a separate bowl, beat 3 eggs.

4. Mash 2 bananas and add them to the beaten eggs. Mix well.

5. Grate 1 apple and add it to the banana and egg mixture. You can also sprinkle some cinnamon for flavor.

6. Combine the soaked oat flakes with the banana, egg, and apple mixture. Mix everything thoroughly.

7. Pour the batter into a greased cake pan or baking dish.

8. Bake in the preheated oven for approximately 25-30 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.

9. Once done, remove the cake from the oven and allow it to cool.

10. Slice and serve your delicious oatmeal apple cake. Enjoy!

Discover the Ancient Delight: Turkish Chef’s Eggplant Recipe

Turkish cuisine is renowned for its rich flavors and aromatic spices, and this Turkish Eggplants recipe is no exception. Imagine layers of crispy filo pastry embracing tender eggplants, juicy tomatoes, and melted cheese, all infused with the warmth of garlic and onions. Whether you’re a culinary enthusiast or a novice in the kitchen, this recipe is sure to impress.

Ingredients:

• 12 sheets of filo pastry
• 2 Eggplants
• 1 onion
• 1 clove of garlic
• 3 tomatoes
• Parmesan or other cheese, to taste
• Olive oil, to taste
• Milk, to taste
• Salt, to taste
• Pepper, to taste
• Paprika, to taste
• Parsley, to taste

Preparing the Eggplants

To ensure that your eggplants are tender and flavorful, start by slicing them horizontally into 1 cm thick slices. Sprinkle them with salt and let them sit for 15 minutes to purge any bitterness. Afterward, pat them dry with a paper towel to remove excess moisture.

Sautéing the Aromatics

Next, it’s time to infuse your dish with aromatic flavors. Slice onions thinly and finely chop garlic. Sauté them in a pan with a drizzle of olive oil until they turn golden brown and fragrant, adding depth to the dish.

Creating the Tomato Sauce

Now, let’s elevate the flavors with a rich tomato sauce. Slice fresh tomatoes and add them to the pan, along with salt, pepper, and a hint of paprika for a subtle kick. Let the ingredients simmer together until the tomatoes break down and release their juices. Finish off with a sprinkle of freshly chopped parsley for a burst of freshness.

Building the Layers

The secret to a perfect Turkish Eggplants dish lies in its layers. Begin by layering filo pastry sheets on a baking tray, brushing each layer with a mixture of olive oil and milk for added crispiness. Alternate layers of eggplant slices and tomato sauce, sprinkling grated cheese between each layer for indulgent richness.

Baking to Perfection

Once all the layers are assembled, brush the top layer of filo pastry with oil and milk, then seal the edges to lock in the flavors. Bake the dish in a preheated oven at 180°C for 15 minutes, until the pastry is golden brown and crispy, and the cheese is melted to perfection.

Serving Suggestions

Whether you serve it hot or cold, Turkish Eggplants recipe pairs beautifully with a side of fresh salad or creamy yogurt. Garnish with additional parsley for a pop of color and freshness, and enjoy the harmonious blend of flavors with every bite.

Health Benefits of Eggplants

Not only is this dish a delight for the taste buds, but it’s also packed with nutritional benefits. Eggplants are low in calories and rich in antioxidants, vitamins, and minerals, making them a nutritious addition to your diet. They’re also a good source of fiber, which aids in digestion and promotes gut health.

Variations and Substitutions

Feel free to get creative with this recipe and customize it to suit your taste preferences. You can add other vegetables such as bell peppers or zucchini for added texture and flavor. Additionally, you can substitute different types of cheese or experiment with various spices to create your own unique twist on this classic dish.

Tips for Success

• Choose Fresh Ingredients: Opt for ripe tomatoes, firm eggplants, and quality cheese to ensure the best results.
• Slice Evenly: To ensure even cooking, try to slice the eggplants and tomatoes into uniform thickness.
• Don’t Skip Salting the Eggplants: Salting the eggplants helps draw out excess moisture, resulting in a firmer texture and enhanced flavor.
• Be Generous with Seasonings: Don’t be afraid to season each layer generously with salt, pepper, and other spices to elevate the flavors.
• Monitor Baking Time: Keep an eye on the dish while it’s baking to prevent the filo pastry from burning. Adjust the baking time as needed to achieve the desired level of crispiness.

Pumpkin Spice Pancakes: A Comforting Autumn Breakfast

Ingredients

For these delectable pumpkin spice pancakes, you’ll need:

• 1 1/2 cups (190g) all-purpose flour
• 2 tablespoons (30g) brown sugar
• 2 teaspoons (10g) baking powder
• 1 teaspoon (5g) pumpkin pie spice
• 1/2 teaspoon (3g) salt
• 1 1/4 cups (295ml) milk
• 1/2 cup (120g) canned pumpkin puree
• 2 large eggs
• 2 tablespoons (30ml) melted butter
• 1 teaspoon (5ml) vanilla extract

Step-by-Step Instructions

1. Prepare the Dry Ingredients: In a large mixing bowl, I whisk together the flour, brown sugar, baking powder, pumpkin pie spice, and salt. This ensures even distribution of the leavening agents and spices throughout the batter.
2. Mix the Wet Ingredients: In a separate bowl, I combine the milk, pumpkin puree, eggs, melted butter, and vanilla extract. I whisk these ingredients until they’re smooth and well-incorporated. The pumpkin puree adds moisture and a beautiful orange hue to the pancakes.
3. Combine Wet and Dry Mixtures: I pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, I gently fold the mixtures together. It’s crucial not to overmix; I stop when there are still a few small lumps visible. This ensures tender, fluffy pancakes.
4. Prepare the Cooking Surface: I heat a griddle or non-stick pan over medium heat. To test if it’s ready, I sprinkle a few drops of water on the surface. If they sizzle and evaporate quickly, it’s time to cook.
5. Cook the Pancakes: Using a 1/4 cup measure, I pour the batter onto the heated surface, leaving space between each pancake for expansion. I cook until bubbles form on the surface and the edges start to look dry, which usually takes about 2-3 minutes.
6. Flip and Finish: With a thin spatula, I carefully flip each pancake and cook for an additional 1-2 minutes on the other side until golden brown. The aroma of pumpkin and spices filling the kitchen is truly intoxicating at this point.
7. Serve and Enjoy: I serve these pancakes immediately while they’re still warm. For the ultimate autumn experience, I drizzle them with pure maple syrup and add a sprinkle of cinnamon on top. Some chopped pecans or a dollop of whipped cream can take these pancakes to the next level of indulgence.

Tips for Perfect Pumpkin Spice Pancakes

• Don’t Overmix: Lumps in the batter are your friend! Overmixing can lead to tough, chewy pancakes.
• Let the Batter Rest: If you have time, let the batter rest for 5-10 minutes before cooking. This allows the flour to hydrate and results in even fluffier pancakes.
• Keep Pancakes Warm: If cooking for a crowd, keep finished pancakes warm in a 200°F (95°C) oven until ready to serve.
• Make Your Own Pumpkin Pie Spice: If you don’t have pumpkin pie spice on hand, make your own by mixing 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, and a pinch of ground cloves.

No-Bake Fruit Jelly Cheesecake

Ingredients:

For the Base:

• • 150g biscuits (digestive or graham crackers)

• 60g melted butter

For the Cheesecake Filling:

• • 300g cream cheese (at room temperature)
  • 75g sugar (adjust to taste)

• • 100g unsweetened yogurt
  • 8g gelatin
  • 40ml water

• 200g whipping cream (soft peaks)
• 1 tsp pure vanilla extract

For the Fruit Jelly:

• • 10g gelatin

• • 50ml water
  • 200g hot water
  • 40g sugar

• 10g lemon juice

For the Topping:

• • 250g (1 1/2 cup) whole hazelnuts (1/2 cup/50 grams, crushed)
  • Assorted fresh fruits, sliced and cubed (berries, kiwi, mango, etc.)

• 15-20 Ferrero Rocher chocolates (optional)

Instructions:

1. Prepare the Base:

• • Crush the biscuits into fine crumbs using a food processor, or place them in a ziplock bag and crush them with a rolling pin.
  • In a bowl, mix the crushed biscuits with the melted butter until fully combined.

• Press the mixture into the bottom of an 18cm ring mold to form the base, making sure it’s firm and even.
• Refrigerate the base for 2 minutes to allow it to set.

2. Prepare the Gelatin for the Filling:

• • In a small bowl, add 8g of gelatin to 40ml of water. Let it sit for about 15 minutes to bloom.

• If you prefer a firmer cheesecake, you can add more gelatin.

3. Make the Cheesecake Filling:

• • In a mixing bowl, use a spatula to soften the 300g of cream cheese until smooth.
  • Add 75g of sugar and mix until the sugar dissolves into the cream cheese.

• • Next, add 100g of unsweetened yogurt and mix until the ingredients are well combined.
  • Take the bloomed gelatin and place it in a bowl of hot water, stirring until it’s completely dissolved.
  • Add the melted gelatin into the cream cheese mixture and mix thoroughly.

• In a separate bowl, whip 200g of whipping cream until soft peaks form.
• Gently fold the whipped cream into the cream cheese mixture, ensuring the mixture stays light and airy.

4. Assemble the Cheesecake:

• • Pour half of the cheesecake filling over the prepared base, spreading it evenly to a thickness of about 2-3 cm.

• • Create a makeshift barrier by wrapping another ring mold in plastic wrap and placing it on top of the first layer.
  • Pipe or spoon the remaining cheesecake filling into the mold, making sure the top is smooth.
  • Refrigerate the cheesecake for at least 4 hours to allow it to set completely.

5. Prepare the Fruit Jelly:

• • In a bowl, bloom 10g of gelatin by adding it to 50ml of water and letting it sit for 10-15 minutes.
  • Mix 200g of hot water with the bloomed gelatin, stirring until the gelatin dissolves.
  • Add 40g of sugar and 10g of lemon juice to the gelatin mixture, stirring until everything is fully dissolved.

• Let the mixture cool to room temperature.

6. Decorate the Cheesecake:

• • Once the cheesecake has set, remove the inner ring mold to create a well in the center for the fruit jelly.
  • Arrange assorted fresh fruits on top of the cheesecake, filling the well.

• Pour the cooled fruit jelly mixture over the fruits, ensuring the fruits are evenly coated.
• Return the cheesecake to the refrigerator and chill for 1-2 hours until the jelly is fully set.

7. Finish and Serve:

• • To release the cheesecake from the mold, wrap a warm towel around the outside of the mold or use a hairdryer to warm the sides for about 30-60 seconds.

• • Carefully lift the mold away, leaving behind a clean edge.
  • Garnish with Ferrero Rocher chocolates and crushed hazelnuts if desired.
  • Slice, serve, and enjoy your beautiful no-bake fruit jelly cheesecake!

Cooking Tips:

• • For the Base: If you don’t have a ring mold, you can use a springform pan for easy removal.
  • Whipping the Cream: Make sure the whipping cream is cold before you start whipping. This helps achieve a better texture.
  • Gelatin Consistency: Always dissolve gelatin fully to prevent lumps in the filling or jelly. If you want a firmer cheesecake, increase the gelatin slightly, but be careful not to overdo it, as too much gelatin can make the texture too rubbery.

• Fruit Selection: Choose fruits that won’t release too much water when set in the jelly, such as berries, mangoes, or kiwi.

Storage Tips:

• • Store the cheesecake in an airtight container in the refrigerator for up to 3 days.
  • Avoid freezing the cheesecake, as this can alter the texture of the fruit and gelatin.

Nutritional Information (per serving, based on 10 servings):

• • Calories: 350 kcal
  • Carbohydrates: 45g
  • Protein: 6g

• • Fat: 20g
  • Saturated Fat: 12g
  • Sugar: 30g

• Fiber: 2g

Baked Rice and Vegetable Casserole Recipe

Ingredients:

• • Rice – 1 cup (about 200 g)

• • Salt – to taste
  • Onion – 1 medium, chopped
  • Vegetable oil – for sautéing

• • Bell pepper – 1 medium, chopped
  • Carrot – 1 large, grated
  • Broccoli – 450 g (about 3 cups), cut into florets

• • Garlic – 2 cloves, minced
  • Black pepper – to taste
  • Paprika – to taste

• • Mozzarella cheese – 200 g (about 3.5 ounces), shredded
  • Eggs – 4 large
  • Vegetable oil – for greasing the baking dish

Directions:

1. 1. Cook the Rice:
      • Rinse 1 cup of rice under cold water until the water runs clear.
      • Fill a pot with water, add a pinch of salt, and bring to a boil. Add the rice and cook according to the package instructions, or until the rice is tender. Drain and set aside.

1. 1. Prepare the Vegetables:
      • • In a large pan, heat some vegetable oil over medium heat.
        • Add the chopped onion and sauté until soft and translucent.
        • Add the chopped bell pepper and grated carrot, and continue to cook for a few minutes until the vegetables are slightly tender.

       

   2. Blanch the Broccoli:
      • Bring a separate pot of water to a boil and add the broccoli florets. Cook for about 3 minutes, then drain and immediately place the broccoli in ice water to stop the cooking process. Drain again and set aside.

1. 1. Prepare the Seasonings:
      • Add the minced garlic to the sautéed vegetables and stir for about 1 minute until fragrant.
      • Season the vegetables with salt, black pepper, and paprika to taste.

1. 1. Combine the Ingredients:
      • In a large mixing bowl, combine the cooked rice, sautéed vegetables, and blanched broccoli.
      • Stir in the shredded mozzarella cheese and mix well.

1. 1. Prepare the Eggs:
      • In a separate bowl, beat the 4 eggs and season with a pinch of salt and pepper.
      • Pour the eggs over the rice and vegetable mixture and stir until everything is well combined.

1. 1. Assemble the Casserole:
      • Preheat the oven to 180°C (360°F).
      • Grease a baking dish with vegetable oil and pour the rice and vegetable mixture into the dish, spreading it out evenly.

1. Bake the Casserole:
   • Bake in the preheated oven for 30 minutes, or until the top is golden and the casserole is set.
2. Serve and Enjoy:
   • • Once baked, remove the casserole from the oven and let it cool for a few minutes before serving. Enjoy the hearty flavors of rice, vegetables, and cheese!

    

Serving Suggestions:

• • Serve this casserole as a main dish with a side of salad or roasted vegetables.
  • Pair with a dollop of sour cream or a drizzle of hot sauce for added flavor.

Cooking Tips:

• • Blanch the broccoli: Blanching the broccoli helps keep it tender while maintaining its vibrant color.
  • Customize the veggies: You can easily add other vegetables like zucchini, mushrooms, or spinach to suit your taste.
  • Cheese: Feel free to use a mix of cheeses like cheddar, gouda, or Parmesan for extra flavor.

Nutritional Benefits:

• • Broccoli is rich in vitamins C and K, as well as fiber.
  • Carrots provide beta-carotene and antioxidants.
  • Rice is a great source of carbohydrates, providing energy.

• Eggs add protein and help bind the casserole together.

Dietary Information:

• • Vegetarian
  • Gluten-free (if using gluten-free breadcrumbs or omitting them)

• Contains dairy (from the cheese) and eggs