PST-Algerie

Category: cake

  • Chicken & Vegetable Casserole with Mozzarella

    Chicken & Vegetable Casserole with Mozzarella

    Chicken & Vegetable Casserole with Mozzarella

    Table of Contents

    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.
    See also  Cheesy Bacon Puff Pastry Snails

    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.
  • Classic Cream Puffs with Caramel & Vanilla Cream

    Classic Cream Puffs with Caramel & Vanilla Cream

    Classic Cream Puffs with Caramel & Vanilla Cream

    Table of Contents

    Ingredients

    For the Dough (Choux Pastry):

      • Water: 200 ml (¾ cup)
        • Purpose: Provides the liquid needed to create steam, which helps the dough rise in the oven.
      • Butter: 50g (1¾ oz)
        • Purpose: Adds richness and flavor to the dough, contributing to its tender texture.
      • All-Purpose Flour: 150g (1¼ cup)
          • Purpose: Forms the structure of the puffs, creating a light and airy texture.

         

      • Salt: A pinch
        • Purpose: Enhances the flavor and helps balance the sweetness.
    • Eggs: 4
      • Purpose: Provides moisture and structure, helping the dough to rise and hold its shape.

    For the Caramel Cream:

      • Sugar: 4 tbsp
          • Purpose: Caramelizes to create a rich, golden caramel that adds a deep flavor to the cream.

         

      • Heavy Cream (for cooking): 150 ml (⅔ cup)
        • Purpose: Combines with the caramelized sugar to create a smooth, creamy texture.
    • Heavy Cream (for whipping): 300 ml (1¼ cups)
      • Purpose: Whipped to create a light and airy texture that blends beautifully with the caramel.

    For the Vanilla Cream:

      • Milk: 400 ml (1⅔ cup)
          • Purpose: The base for the custard, providing a smooth and creamy consistency.

         

      • Vanilla Custard Powder or Cornstarch: 50g (⅓ cup)
        • Purpose: Thickens the milk to form a rich vanilla custard.
    • Sugar: 4 tbsp
      • Purpose: Sweetens the custard, balancing the flavors.
    • Heavy Cream: 300 ml (1¼ cups)
        • Purpose: Whipped to add a light and fluffy texture to the vanilla cream.

       

    For the Caramel Frosting (optional):

      • Sugar: 125g (⅔ cup)
        • Purpose: Caramelizes to create a glossy, sweet frosting.
    • Butter: 45g (1½ oz)
      • Purpose: Adds richness and smoothness to the caramel frosting.
    • Heavy Cream: 75 ml (⅓ cup)
        • Purpose: Helps achieve a smooth consistency for the frosting.

       

    Instructions

    1. Make the Caramel Cream:

      • Caramelize the Sugar: In a medium saucepan, add 4 tablespoons of sugar. Heat over medium heat, stirring occasionally, until the sugar melts and turns a deep golden caramel color. This process requires patience—don’t rush it. The sugar will first clump up and then slowly melt. Be cautious as the caramel can quickly go from perfect to burnt.
        • Tip: Use a heat-resistant spatula and avoid stirring too vigorously to prevent crystallization.
      • Add Heavy Cream: Once the sugar is fully caramelized, carefully pour in 150 ml (⅔ cup) of heavy cream (for cooking). The mixture will bubble vigorously—be careful of splatters! Continue to whisk until the caramel and cream are fully combined and smooth.
        • Tip: If the caramel seizes up when adding the cream, gently heat and whisk until it returns to a smooth consistency.
      • Cool: Remove from heat and allow the caramel cream to cool completely. It will thicken slightly as it cools.

    2. Make the Vanilla Cream:

    • Combine Ingredients: In a saucepan, whisk together 400 ml (1⅔ cup) of milk, 50g (⅓ cup) of vanilla custard powder (or cornstarch), and 4 tablespoons of sugar. Whisk until smooth.
      • Tip: Make sure there are no lumps in the mixture before heating to ensure a smooth custard.
    • Cook the Custard: Place the saucepan over medium heat. Continuously whisk the mixture until it thickens and begins to bubble. This should take a few minutes. Once thickened, remove from heat and let it cool completely.
        • Tip: Stir the custard occasionally as it cools to prevent a skin from forming.

       

    • Prepare the Cream: Once the custard is cool, whip 300 ml (1¼ cups) of heavy cream to stiff peaks. Gently fold the whipped cream into the cooled custard until well combined and smooth.

    3. Make the Choux Pastry Dough:

      • Prepare the Dough: In a medium saucepan, combine 200 ml (¾ cup) of water, 50g (1¾ oz) of butter, and a pinch of salt. Bring to a boil over medium heat.
          • Tip: The butter should melt completely before adding the flour.

         

      • Add Flour: Once the mixture reaches a boil, reduce the heat to low and add 150g (1¼ cup) of all-purpose flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan.
        • Tip: Continue stirring for another 1-2 minutes to dry out the dough slightly. This step is crucial for achieving the proper texture.
      • Cool Slightly: Remove the pan from heat and let the dough cool for a few minutes until it is just warm to the touch.
      • Incorporate Eggs: Beat in the eggs one at a time, mixing well after each addition. The dough should become thick and glossy. It’s important to fully incorporate each egg before adding the next.
        • Tip: The dough is ready when it forms a smooth, shiny consistency and falls from the spoon in a thick ribbon.

    4. Assemble and Bake the Cream Puffs:

      • Preheat the Oven: Preheat your oven to 230°C (446°F). Line a baking sheet with parchment paper to prevent sticking.
        • Tip: Ensure the oven is fully preheated before baking to achieve a good rise.
      • Pipe the Dough: Transfer the choux pastry dough to a piping bag fitted with a star tip. Pipe small mounds of dough onto the prepared baking sheet, leaving space between each puff to allow for expansion.
          • Tip: For uniform puffs, pipe the dough in even sizes and avoid overfilling the piping bag.

         

      • Bake: Bake in the preheated oven for 10 minutes at 230°C (446°F). After 10 minutes, reduce the temperature to 200°C (392°F) and continue baking for an additional 10 minutes, or until the puffs are golden brown and crisp. Avoid opening the oven door during baking to prevent collapsing.
        • Tip: The puffs are done when they are golden brown and sound hollow when tapped on the bottom.
    • Cool: Allow the cream puffs to cool completely on a wire rack before filling.

    5. Assemble the Cream Puffs:

      • Cut the Puffs: Once the puffs are completely cool, use a serrated knife to cut them in half horizontally. This will create a top and bottom for each puff.
        • Tip: If the puffs have any soft or soggy spots, discard or trim them before filling.
      • Fill with Caramel Cream: Whip 300 ml (1¼ cups) of heavy cream (for whipping) to stiff peaks. Gently fold the cooled caramel cream into the whipped cream mixture.
        • Tip: Be careful not to overmix—fold just until combined to keep the filling light and airy.
      • Fill the Puffs: Spoon or pipe the caramel cream mixture into the bottom half of each puff.
    • Top with Vanilla Cream: Spoon or pipe the vanilla cream on top of the caramel cream, then place the top halves of the puffs over the filling.

    6. Make the Caramel Frosting (Optional):

      • Prepare Caramel: In a small saucepan, heat 125g (⅔ cup) of sugar over medium heat, stirring occasionally until the sugar melts and turns a deep caramel color.
        • Tip: Watch carefully as the sugar can quickly burn. If necessary, adjust the heat to ensure even melting.
      • Add Butter and Cream: Once the sugar is caramelized, carefully whisk in 45g (1½ oz) of butter and 75 ml (⅓ cup) of heavy cream. The mixture will bubble vigorously—use caution!
        • Tip: Stir continuously until the mixture is smooth. Let it cool slightly before using.
      • Drizzle: Drizzle the caramel frosting over the top of the filled cream puffs for a sweet and glossy finish.

    Storage:

    • Refrigeration: Store the cream puffs in the refrigerator to keep them fresh. They are best enjoyed within 2 days of assembly to maintain the crispness of the pastry and the freshness of the cream.
  • No-Bake 3-Ingredient Milk Pudding Dessert!

    No-Bake 3-Ingredient Milk Pudding Dessert!

    No-Bake 3-Ingredient Milk Pudding Dessert!

    Table of Contents

    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!
  • Quick & Easy Orange Cake Recipe

    Quick & Easy Orange Cake Recipe

    Pour Batter into Mold

    Transfer the batter into the prepared mold, spreading it out evenly with a spatula.

    Bake in Preheated Oven

    Place the mold in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

    See also  Quick and Delicious: Easy Breakfast Recipe in 5 Minutes

    Cool and Garnish

    Once baked, remove the cake from the oven and let it cool in the mold for a few minutes.

    Carefully transfer the cake onto a wire rack to cool completely.

    Once cooled, spread a thin layer of apricot jam on top for a glossy finish.

    Sprinkle grated coconut generously over the jam for added texture and flavor.

    Serve and Enjoy!

    Slice the cake into portions and serve it up for a delightful treat. Enjoy the zesty, moist goodness of your homemade orange cake!

  • Discover the Easy Homemade Puff Pastry Secret

    Discover the Easy Homemade Puff Pastry Secret

    Discover the Easy Homemade Puff Pastry Secret

    Table of Contents

    You won’t believe how simple and delicious making your own puff pastry can be with this quick method, and no eggs needed!

    1f4dd Ingredients:

    • 100 grams of unsalted butter 1f9c8
    • 1 and 1/2 tsp salt 1f9c2
    • 500 grams of bread flour 1f35e
    • 200 grams of water 1f4a7
    • 250 grams of margarine or special butter for making puff pastry (available online) 1f9c8

    ‍ Instructions:

    1. Mix unsalted butter and salt with the bread flour.
    2. Gradually add water to the mixture while kneading until you have a smooth dough.
    3. Roll out the dough into a rectangle shape, about 1/4 inch thick.
    4. Spread a layer of margarine or special puff pastry butter evenly over two-thirds of the dough.
    5. Fold the uncovered third of the dough over the buttered section, then fold the remaining third over the top (similar to folding a letter).
    6. Roll out the folded dough into a rectangle again.
    7. Repeat the folding process and then chill the dough in the refrigerator for about 30 minutes.
    8. Roll and fold the dough twice more, chilling for 30 minutes between each fold.
    9. Your puff pastry is now ready to be used in your favorite pastry recipes!
    10. Enjoy your homemade puff pastry, and you’ll wonder why you didn’t try this method sooner!
  • Apple Cranberry Oatmeal Muffins (Sugar-Free)

    Apple Cranberry Oatmeal Muffins (Sugar-Free)

    Ingredients (for approx. 4 cups)

    • 1 cup (100g) oatmeal (rolled oats)
    • 1 tsp baking powder
    • ½ tsp ground cinnamon
    • Pinch of salt
    • ½ cup (50g) dried cranberries
    • ½ cup (50g) raisins, rinsed in hot water
    • 1 egg
    • ⅓ cup (80ml) Greek yogurt
    • 3 tbsp (45ml) vegetable oil
    • 2 apples, peeled and diced
    • ½ cup (100g) sugar-free chocolate chips

    Step-by-Step Instructions

    1. Preheat the Oven

    • Set your oven to 360°F (180°C) and allow it to preheat while you prepare the muffin batter. Grease or line 4 oven-safe cups or ramekins with parchment paper to prevent sticking.

    2. Prepare the Dry Ingredients

    • In a medium mixing bowl, combine 1 cup of oatmeal, 1 teaspoon of baking powder, ½ teaspoon of ground cinnamon, and a pinch of salt. Stir these dry ingredients together until well combined.

    3. Prepare the Wet Ingredients

    • In another bowl, whisk together 1 egg, ⅓ cup of Greek yogurt, and 3 tablespoons of vegetable oil. Whisk until smooth, ensuring the ingredients are fully incorporated to create a creamy mixture.

    4. Combine the Mixtures

    • Add the wet ingredients to the bowl with the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can lead to dense muffins.
    • Gently fold in the ½ cup of dried cranberries, ½ cup of rinsed raisins, 2 diced apples, and ½ cup of sugar-free chocolate chips. Stir until the fruits and chocolate chips are evenly distributed throughout the batter.
    See also  Zucchini Delight: A Family Favorite Recipe

    5. Divide the Batter

    • Evenly divide the batter among the prepared cups or ramekins, filling each one about three-quarters full. This will allow the muffins to rise properly while baking.

    6. Bake the Muffins

    • Place the cups in the preheated oven and bake for 30-35 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. The muffins should have a slightly crisp top and a soft, moist center.

    7. Cool and Serve

    • Once baked, remove the muffins from the oven and allow them to cool slightly in the cups or ramekins for a few minutes. Serve warm for a comforting treat, or let them cool completely to enjoy later.

    Nutritional Information (Per Muffin)

    • Servings: 4 muffins
    • Calories: 290 kcal
    • Total Fat: 14g
    • Saturated Fat: 4g
    • Carbohydrates: 38g
    • Fiber: 5g
    • Sugars: 14g (from fruit)
    • Protein: 7g

    Tips for the Best Muffins:

    • Rinse the Raisins: Soaking the raisins briefly in hot water softens them, making them plump and juicy when baked.
    • Customizable: Feel free to swap out cranberries and raisins for other dried fruits like apricots or dates, or use nuts like walnuts or almonds for a crunchy addition.
    • Sugar-Free Chocolate Chips: For a sweeter taste without added sugar, use sugar-free or dark chocolate chips.
  • Chocolate Apple Dessert: A Guilt-Free, Sugar-Free Treat

    Chocolate Apple Dessert: A Guilt-Free, Sugar-Free Treat

    Chocolate Apple Dessert: A Guilt-Free, Sugar-Free Treat

    Table of Contents

    Ingredients

    • 6 small or 4 medium-sized sweet apples (such as Gala, Fuji, or Honeycrisp)
    • Water (enough to cover the apples in the saucepan)
    • 250g (8.8 oz) sugar-free chocolate (dark or milk chocolate, depending on preference)
    • 6-inch (15 cm) baking dish

    Step-by-Step Instructions

    1. Prepare the Apples

    • Peel, Core, and Chop the Apples: Start by peeling the apples to remove the skin, then core them and chop them into medium-sized chunks. The apples will cook faster when chopped into smaller pieces, ensuring an even texture when blended.

    2. Cook the Apples

      • Simmer the Apples: Place the chopped apples in a medium saucepan and cover them with enough water to submerge the pieces. Bring the water to a boil, then reduce the heat to a simmer. Allow the apples to cook for about 15-20 minutes, or until they are tender and soft. You can test this by piercing the apples with a fork—if they easily break apart, they’re ready.
      • Drain and Blend: Once the apples are tender, drain the water and transfer the apples to a blender or food processor. Blend until the apples form a smooth purée with no lumps. Set the purée aside to cool slightly.
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    3. Melt the Chocolate

    • Melt the Sugar-Free Chocolate: While the apple purée is cooling, melt 250g of sugar-free chocolate using a double boiler. If you don’t have a double boiler, you can melt the chocolate in the microwave by heating it in 30-second intervals, stirring after each interval to ensure the chocolate doesn’t burn. Continue until the chocolate is fully melted and smooth.
    See also  Soft cake recipe: Simple without sugar or flour

    4. Combine the Apples and Chocolate

    • Mix the Purée with Chocolate: Once both the apple purée and melted chocolate are ready, combine them in a mixing bowl. Stir the mixture thoroughly until the chocolate is fully incorporated with the apple purée. The mixture should be smooth, creamy, and uniform in color.

    5. Pour into the Baking Dish

    • Transfer to a Baking Dish: Pour the chocolate-apple mixture into a 6-inch (15 cm) baking dish, spreading it out evenly to create a smooth surface. The size of the baking dish ensures the dessert will be thick enough to hold its shape once set.

    6. Cool and Set

    • Cool at Room Temperature: Allow the dessert to cool at room temperature for about 20-30 minutes.
    • Refrigerate: After it has cooled down, transfer the baking dish to the refrigerator. Let it chill for 2-3 hours or until fully set. This chilling time allows the dessert to firm up, making it easier to slice and serve.

    7. Serve and Enjoy

    • Slice and Serve: Once the dessert is set, remove it from the refrigerator and slice it into even pieces. You can serve the slices as-is or pair them with fresh berries or a dollop of whipped  cream for added flavor.

    Nutritional Information (Per Serving)

    • Servings: 6-8 slices (depending on how it’s cut)
    • Calories: 180 kcal
    • Total Fat: 12g
    • Saturated Fat: 7g
    • Carbohydrates: 18g
    • Sugars: 10g (from the apples)
    • Protein: 3g
    • Fiber: 3g

    Tips for the Perfect Chocolate Apple Dessert:

    • Choosing the Right Apples: Use sweet apples like Gala, Fuji, or Honeycrisp for a naturally sweet purée. If you prefer a slightly tangy taste, mix in a tart apple variety like Granny Smith.
    • Optional Add-Ins: For extra flavor, you can add a pinch of cinnamon or nutmeg to the apple purée before mixing it with the chocolate. This will give the dessert a warm, spiced flavor.
    • Serving Suggestion: Serve this dessert with a sprinkle of crushed nuts or a dusting of cocoa powder for an elegant finish.
  • Festive Cranberry and Raisin Twist Bread

    Festive Cranberry and Raisin Twist Bread

    Storage:

    • Store in an airtight container at room temperature for up to 3 days.
    • Freeze any leftovers for up to 1 month; thaw at room temperature before serving.

    Why You’ll Love This Recipe:

      • The festive look of this twisted bread makes it perfect for holidays.
    • The soft, sweet dough paired with tart cranberries and raisins is a delightful combination.
    • It’s a fun and impressive bread to bake for guests or family gatherings.
    • The light sweetness and moist texture make it a versatile treat for any occasion.
  • Believe It or Not: A Delicious Sugar-Free Apple Cake You’ll Love!

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

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

    Table of Contents

    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. 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.

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

         

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

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

         

      3. 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.

      1. 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.

         

      2. 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.

         

      3. 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.

         

    1. 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!

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

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

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

    Table of Contents

    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!

  • Incredibly Delicious Apple Pie: A Homemade Delight!

    Incredibly Delicious Apple Pie: A Homemade Delight!

    Incredibly Delicious Apple Pie: A Homemade Delight!

    Table of Contents

    Picture this: you stroll into your kitchen, armed with crisp apples, flour, and a sprinkle of magic. In just a few simple steps, you’ll transform these humble ingredients into a mouthwatering delight – an apple pie that’s bound to steal the show at any gathering. Let’s embark on this culinary journey together and uncover the secrets to creating the most incredibly delicious apple pie!

    Ingredients

    • 3 apples cut into thin slices
    • 300 g of flour
    • 180 ml of milk
    • 70 g of butter
    • 3 eggs
    • 130 g of erythritol (or sugar)
    • 10 g of baking powder
    • 1 teaspoon vanilla sugar
    • 1 pinch of salt
    • Enough icing sugar
    • Enough flaked almonds (optional)

    Preparation: Step by Step

    Whipping Up the Batter
    1. Egg-cellent Start: Crack open those eggs into a bowl, add a pinch of salt, sweetener (or sugar), and a dash of vanilla sugar.
    2. Whisking Wonders: Grab your electric whisk and whip up the mixture until it turns white and fluffy, creating a cloud-like concoction.
    Creating the Perfect Crust
    1. Flour Power: Sift the flour and baking powder together, then gradually incorporate it into the egg mixture.
    2. Buttery Bliss: Melt the butter in a saucepan, add milk, and stir until melted. Incorporate this into the batter for a rich, creamy texture.
    Layering with Fresh Apples
    1. Prep and Peel: Peel and slice your apples into thin, delectable slices.
    2. Layering Love: Spread half of the batter into a prepared mold, layer it with apples, then cover with the remaining batter. Don’t forget those optional flaked almonds for an extra crunch!
    See also  Irresistible Orange Pie with Fluffy Soufflé Cream
    Baking to Golden Perfection
    1. Preheat and Bake: Preheat your oven to 180°C and bake the pie for 40 minutes until it’s golden brown and fragrant.
    Finishing Touches
    1. Sweet Dusting: Dust the pie with icing sugar for a touch of sweetness and elegance.
    Serving and Enjoying
    1. Slice and Serve: Cut into generous slices, serve warm, and watch as your guests’ faces light up with delight.
  • https://pst-algerie.org/easy-apple-cake-recipe-delicious-dessert-for-any-occasion-2/

    https://pst-algerie.org/easy-apple-cake-recipe-delicious-dessert-for-any-occasion-2/

    Take the cooled pancakes and roll them up into tight cylinders. Slice each pancake roll into 1.5 cm (½ inch) thick strips. Carefully mix these pancake strips into the prepared  cream filling, ensuring they are evenly coated.

    Pour the pancake-cream mixture into the prepared  cake hoop. Gently shake the pan to help the cream settle and fill any gaps. Cover the cake with plastic wrap and refrigerate for at least 4 hours (or overnight) to allow the gelatin to fully set.

    See also  Quick and Delicious: Easy Breakfast Recipe in 5 Minutes

    5. Serve

    Once set, remove the cake from the refrigerator and carefully take off the hoop and foil. Slice and serve your beautiful no-bake cocoa pancake cake, which features a tiger-like pattern from the rolled pancakes.

    Enjoy this elegant and delicious dessert, perfect for any special occasion or as a light, refreshing treat!

    Tips for Success:

    • Rest the Batter: Allowing the pancake batter to rest is crucial for achieving light and tender pancakes. This step helps hydrate the flour and prevents the pancakes from becoming rubbery.
    • Gelatin: Be sure to dissolve the gelatin completely before adding it to the cream to avoid lumps.
    • Make Ahead: This cake can be prepared the day before serving, which makes it convenient for entertaining.

    Nutritional Information (Per Serving)

    This recipe makes approximately 8 servings.

    • Calories: 320 kcal
    • Protein: 8 g
    • Fat: 22 g
    • Carbohydrates: 26 g
    • Sugar: 15 g
    • Fiber: 1 g
    • Sodium: 120 mg
  • Chocolate-Coated Peanut and Cookie Balls: A Delightful No-Bake Treat

    Chocolate-Coated Peanut and Cookie Balls: A Delightful No-Bake Treat

    Chocolate-Coated Peanut and Cookie Balls: A Delightful No-Bake Treat

    Table of Contents

    Ingredients

    For the Filling:

    • 500g (17.6 oz) cookies, crushed
    • 120g (4.2 oz) peanuts, crushed
    • 120g (½ cup) sugar
    • 60g (½ cup) cocoa powder
    • 250ml (1 cup) milk
    • 150g (⅔ cup) butter
    • A pinch of vanillin (or a few drops of vanilla extract)

    For the Glaze:

    • 80g (2.8 oz) dark chocolate
    • 80g (2.8 oz) milk chocolate
    • 20ml (1 ½ tbsp) vegetable oil
    • 50g (1.8 oz) peanuts, chopped

    Step-by-Step Instructions

    1. Prepare the Filling

    • Crush the Cookies and Peanuts: Begin by crushing 500g of cookies into small pieces. You can do this using a food processor or by placing the cookies in a plastic bag and crushing them with a rolling pin. Once crushed, transfer them to a large mixing bowl. Then, crush 120g of peanuts until they are roughly chopped, and add them to the bowl with the cookies. Stir them together to ensure even distribution.
    • Make the Chocolate Mixture: In a medium-sized saucepan, combine 250ml of milk, 120g of sugar, 60g of cocoa powder, and a pinch of vanillin or a few drops of vanilla extract. Place the saucepan over medium heat, stirring continuously until the sugar is completely dissolved.
    • Add the Butter: Once the sugar has dissolved, add 150g of butter to the saucepan. Stir until the butter has melted and the mixture is smooth and well combined.
    • Combine with Cookie-Peanut Mixture: Pour the warm chocolate mixture over the crushed cookies and peanuts in the mixing bowl. Stir thoroughly until all the dry ingredients are evenly coated with the chocolate mixture, and the consistency is thick and sticky enough to form into balls.
    See also  Zucchini Delight: A Family Favorite Recipe

    2. Shape the Balls

    • Form the Balls: Using your hands, scoop out small portions of the mixture and roll them into balls, about the size of a walnut. Place each ball on a tray lined with parchment paper or a silicone mat.
    • Chill the Balls: Once all the balls are shaped, place the tray in the refrigerator or freezer for about 30 minutes. This helps firm up the balls, making them easier to coat with the chocolate glaze.

    3. Prepare the Chocolate Glaze

    • Melt the Chocolate: In a heatproof bowl, combine 80g of dark chocolate and 80g of milk chocolate. Add 20ml of vegetable oil to the mixture, which will help the chocolate glaze remain smooth and shiny once set. Melt the chocolate and oil together using a double boiler or in the microwave in 20-30 second intervals, stirring in between until completely melted and smooth.
    • Add the Peanuts: Stir in 50g of chopped peanuts into the melted chocolate. This adds extra texture and enhances the nutty flavor of the coating.

    4. Coat the Balls

    • Dip the Balls: Remove the chilled cookie-peanut balls from the fridge. Using a fork or a skewer, dip each ball into the melted  chocolate glaze, making sure it is fully coated. Let any excess chocolate drip off before placing the ball back on the tray.
    • Set the Coated Balls: Once all the balls are coated, place them back in the fridge for the chocolate glaze to harden. This should take about 20-30 minutes.

    5. Serve and Enjoy

    Once the chocolate coating has firmed up, your delicious chocolate-coated peanut and  cookie balls are ready to be served! You can arrange them on a platter for a party, pack them in a gift box for a homemade present, or store them in an airtight container in the fridge for a delightful snack whenever you crave something sweet and crunchy.

    Nutritional Information (Per Serving)

    • Servings: Makes about 30 balls
    • Calories: 150 kcal per ball
    • Total Fat: 10g
    • Saturated Fat: 5g
    • Cholesterol: 15mg
    • Sodium: 50mg
    • Carbohydrates: 14g
    • Sugars: 10g
    • Protein: 3g
    See also  Lemon and Jam Cake Recipe

    Tips for Success:

    • Customizing the Nuts: Feel free to substitute peanuts with other nuts like almonds, hazelnuts, or walnuts for different flavor variations.
    • Adding Texture: The crushed cookies add a nice texture to the filling. If you want a chunkier consistency, leave the cookie pieces slightly larger.
    • Storing: These no-bake balls can be stored in the refrigerator for up to a week. If you want to store them longer, freeze them in an airtight container for up to a month.
  • Homemade Cheese in Just 5 Minutes

    Homemade Cheese in Just 5 Minutes

    Homemade Cheese in Just 5 Minutes

    Table of Contents

    Why buy cheese when you can make it at home in no time? Here’s how:

    Ingredients:

    • Empty plastic bottle
    • 2 liters of milk
    • Salt
    • 50 milliliters of white vinegar
    • 100 grams of butter
    • 200 grams of mozzarella cheese

    To Serve:

    • Bread
    • Tomato
    • Balsamic sauce

    Instructions:

    1. Pour 2 liters of milk into a large pot and heat it until it’s almost boiling.
    2. Add a pinch of salt and 50 milliliters of white vinegar to the milk. Stir gently.
    3. Turn off the heat and let the mixture sit for about 5 minutes. It should curdle during this time.
    4. Place a cheesecloth or clean kitchen towel over the top of a plastic bottle and secure it with a rubber band.
    5. Carefully pour the curdled milk into the bottle, allowing the whey to drain out. This can take a few minutes.
    6. Once most of the whey has drained, remove the cheese from the bottle. It should be firm and ready to use.
    7. In a separate pan, melt 100 grams of butter and add 200 grams of mozzarella cheese. Stir until the cheese is melted and well combined.
    8. Serve your homemade cheese with bread, sliced tomatoes, and a drizzle of balsamic sauce.

     

    Enjoy your quick and delicious homemade cheese! 

  • The Softest 5-Minute Cake in the World

    The Softest 5-Minute Cake in the World

    The Softest 5-Minute Cake in the World

    Table of Contents

    Discover the magic of this incredibly delicious and quick cake! 1f9291f34b

    1f4dd Ingredients:
    • 3 medium eggs 1f95a
    • Pinch of salt 1f9c2
    • 8g vanilla sugar or vanillin 1f366
    • 150g of sugar 1f36c
    • Zest of a lemon 1f34b
    • 120ml sunflower seed oil 1f33b
    • 150ml of milk 1f95b
    • 250g of 00 flour 1f35e
    • 16g of sweet yeast 1f9c1
    Decorations:

    Apricot jam 1f351
    Grated coconut 1f965

    ‍ Instructions:

    1. In a bowl, beat eggs with a pinch of salt, vanilla sugar, and sugar until creamy.
    2. Add lemon zest, sunflower seed oil, and milk. Mix well.
    3. Gradually add flour and sweet yeast. Mix until smooth.
    4. Pour the batter into a 27×28 cm mould.
    5. Microwave on high for 5 minutes (microwave power may vary, so adjust accordingly). Check with a toothpick – it should come out clean.
    6. Let the cake cool.
    7. Spread apricot jam on top and sprinkle with grated coconut.
    8. Enjoy the softest, most delicious cake ever in just 5 minutes!