PST-Algerie

Category: cake

  • Banana and Condensed Milk Recipes

    Banana and Condensed Milk Recipes

    Banana and Condensed Milk Recipes

    Table of Contents

    Ingredients

    • 2 ripe bananas: Choose bananas that are spotty and soft for the best flavor and texture.
    • 1 cup sweetened condensed milk: This will add creaminess and sweetness to your dessert.
    • 1 teaspoon vanilla extract: Optional but it enhances the flavor profile beautifully.
    • A pinch of salt: This will help balance the sweetness.

    Optional Add-ins:

    • 1/2 teaspoon ground cinnamon: Adds a warm spice.
    • Chopped nuts: Walnuts or pecans can give a lovely crunch.
    • Chocolate chips: For a richer dessert.
    • Whipped cream: To top it off.

    Instructions

    • Peel and Slice: Start by peeling the ripe bananas. Slice them into smaller pieces to make them easier to mash.
    • Mash the Bananas: In a mixing bowl, use a fork or potato masher to mash the bananas until they are mostly smooth, with just a few small lumps remaining for texture. The riper the bananas, the sweeter and creamier your mixture will be.
    • Add Condensed Milk: Pour the sweetened condensed milk over the mashed bananas. If you’re using vanilla extract, add it now as well.
    • Mix Thoroughly: Use a whisk or spatula to mix the bananas and condensed milk together until fully combined. The mixture should be smooth, creamy, and slightly thickened.
    • Add Salt: Sprinkle in a pinch of salt to enhance the flavors. This step is crucial, as it balances the sweetness of the condensed milk.
    • Incorporate Optional Add-ins: If you’re using cinnamon, nuts, or chocolate chips, fold them into the mixture at this stage. Each addition will contribute unique flavors and textures to your final dessert.
    • Refrigerate: For the best taste and texture, cover the mixture and refrigerate it for at least 30 minutes. This allows the flavors to meld together beautifully.
    • Serve: Once chilled, serve the banana condensed milk mixture in small bowls or cups. Top with whipped cream if desired, and garnish with additional banana slices or nuts for a professional touch.

    Creative Serving Ideas

    • As a Dessert Bowl: Enjoy it as a simple yet delicious dessert on its own.
    • On Toast: Spread it on warm toast for a decadent breakfast treat.
    • As a Dip: Serve it with fresh fruit like strawberries, apple slices, or graham crackers for dipping.
    • In Parfaits: Layer it with granola and fresh fruit for a delightful parfait.
    • As a Pancake or Waffle Topping: Drizzle it over pancakes or waffles for an indulgent brunch option.

    Health Benefits of Banana and Condensed Milk

    Bananas are not only delicious but also come with a plethora of health benefits:

    See also  Easy Dinner Recipe: Zucchini Meatballs with Garlic Sauce

    Rich in Nutrients: Bananas are a good source of vitamin C, vitamin B6, and potassium, all essential for maintaining good health.

    Natural Energy Booster: Their natural sugars provide an instant energy boost, making them a perfect pre- or post-workout snack.

    Digestive Health: High in fiber, bananas can aid digestion and promote a healthy gut.

  • Sweet Yoghurt Butter Cake

    Sweet Yoghurt Butter Cake

    Sweet Yoghurt Butter Cake

    Table of Contents

    INGREDIENTS:
    245 grams (2 cups) plain flour
    1 ½ tsp baking powder
    175g butter, room temperature
    130g Caster Sugar (Original recipe uses 200g)
    3 large eggs
    4 tbsp plain yoghurt
    1/4 tsp salt

    METHOD:

    1. Preheat oven to 180°C. Line a loaf tin with baking
    2. paper.
    3. Sift flour and baking powder and set aside.
    4. Using a stand mixer with the paddle attachment, cream
    5. butter, and caster sugar medium-high speed until pale
    6. and fluffy. Add in the pinch of salt in the middle of the
    7. beating.
    8. Add in eggs, one at a time and beat well after each
    9. addition. If necessary scrape mixture off the side of the
    10. mixing bowl to make sure all are well beaten.
    11. Fold in sifted flour mixture in 3 batches.
    12. Next yoghurt and fold thoroughly till combined.
    13. Pour the batter into the prepared loaf tin.
    14. Bake at 180C for about 35 to 40 minutes or when
    15. skewer inserts in the centre and come out clean.
    16. Remove cake from the oven and allow to cool in the pan
    17. for 10 minutes.
    18. Transfer cake to rack and cool completely before cutting
    19. it.
    20. Enjoy your Sweet Yoghurt Butter Cake.
  • Peanut Butter Cookies

    Peanut Butter Cookies

    These peanut butter cookies are deliciously soft and chewy in the middle. They taste great and are easy to make!

    Ingredients:

    1/2 cup of butter

    1/2 cup peanut butter

    1/2 cup of sugar

    1/2 cup brown sugar

    1 egg

    1/2 teaspoon vanilla

    1 1/4 cups sifted flour

    3/4 teaspoon baking soda

    1/4 teaspoon of salt

     

    2 23

     

    Instructions:

    Preheat the oven to 375? Mix the first six ingredients.

    Add the rest of the ingredients. Mix well.

    Roll into balls and press with a fork dipped in sugar or flour.

    Bake for 12 to 15 minutes in the preheated oven until lightly browned.

  • All in One: Easy Egg Bread with Creamy Cheese Sauce!

    All in One: Easy Egg Bread with Creamy Cheese Sauce!

    All in One: Easy Egg Bread with Creamy Cheese Sauce!

    Table of Contents

    Calling all breakfast lovers! Ditch the boring scrambled eggs and embrace the flavor and convenience of this One-Pan Cheesy Eggs and Sausage Frittata. This recipe is a delicious twist on the classic frittata, packed with savory sausage, melty cheese, and fluffy eggs, all cooked together in a single pan for minimal cleanup.

     

    The beauty of this recipe lies in its simplicity and versatility. Using readily available ingredients, it comes together quickly and easily. Feel free to customize the vegetables and cheese to create a unique and satisfying breakfast masterpiece. Plus, it’s perfect for feeding a crowd – a single pan can serve several people, making it ideal for weekend brunches or busy mornings.

    So ditch the multi-step breakfast routine and embrace the ease and flavor of this One-Pan Cheesy Eggs and Sausage Frittata!

     

    Ingredients:

      • Protein:
        • 500 grams (1 pound) Italian sausage links, casings removed and crumbled

     

      • Vegetables:
          • 1 medium onion, chopped
          • 1 medium red bell pepper, chopped
          • 1 cup chopped mushrooms

         

        • 1 clove garlic, minced
      • Eggs:
          • 8 large eggs

         

        • ½ cup milk (whole milk or low-fat milk)
        • Salt and black pepper to taste

     

      • Cheese:
        • 1 cup shredded mozzarella cheese
        • ½ cup grated Parmesan cheese

     

    • Fresh Herbs (Optional):
      • Chopped fresh parsley or chives, for garnish

    Instructions:

     

      1. Sautéing the Base: Heat a large oven-safe skillet over medium heat. Add the crumbled Italian sausage and cook until browned, breaking it up with a spoon as it cooks. This forms the savory foundation of your frittata.

      2. Veggies Join the Party: Once the sausage is cooked, add the chopped onion, red bell pepper, and mushrooms to the pan. Sauté for 5-7 minutes, or until the vegetables are softened. Add the minced garlic and cook for an additional minute, allowing the fragrant garlic to release its aroma.

         

      3. The Egg Mixture: In a large bowl, whisk together the eggs and milk. Season generously with salt and black pepper. This creates a fluffy and flavorful egg base that will bind everything together.

     

      1. Pour and Top: Preheat your oven to 180°C (350°F). Carefully pour the egg mixture over the cooked sausage and vegetables in the skillet. Distribute the ingredients evenly. Sprinkle the top of the frittata with the shredded mozzarella cheese and grated Parmesan cheese. The cheese adds a creamy and gooey element to the finished dish.

         

      2. Bake to Perfection: Place the skillet with the frittata mixture in the preheated oven and bake for 20-25 minutes, or until the eggs are set and the center is no longer runny. A toothpick inserted into the center should come out clean.

         

      3. Finishing Touches (Optional): Once baked through, remove the frittata from the oven and let it cool slightly before cutting. Garnish with chopped fresh parsley or chives for a pop of color and freshness.

     

    1. Slice and Serve: Cut the frittata into wedges and serve warm. Enjoy a delicious and hearty breakfast that’s both easy to prepare and satisfying to eat.

  • 12-Spoon Italian Cake

    12-Spoon Italian Cake

    12-Spoon Italian Cake

    Table of Contents

     

    Ingredients (for a 21×21 cm baking tray)

      • 3 eggs
      • 12 tbsp sugar
      • 1 tsp vanilla sugar

     

      • A pinch of salt
      • 12 tbsp milk
      • 12 tbsp vegetable oil

     

      • 12 tbsp flour
      • 1 tsp baking powder
      • Powdered sugar (for dusting)

     

    Directions

    1. Preheat the Oven:
      • Preheat your oven to 180°C (356°F).
    2. Prepare the Batter:
        • In a large mixing bowl, add 3 eggs.

       

        • Add 12 tbsp of sugar to the bowl.
        • Add 1 tsp of vanilla sugar.
        • Add a pinch of salt.

       

      • Beat the mixture for 3-4 minutes until it is light and frothy.
    3. Add Wet Ingredients:
        • Add 12 tbsp of milk to the egg mixture and mix well.

       

      • Add 12 tbsp of vegetable oil and continue mixing until well combined.
    4. Combine Dry Ingredients:
        • In a separate bowl, combine 12 tbsp of flour and 1 tsp of baking powder.

       

      • Gradually add the dry ingredients to the wet mixture, mixing until smooth and free of lumps.
    5. Prepare the Baking Tray:
        • Grease a 21×21 cm baking tray or line it with parchment paper.

       

      • Pour the batter into the prepared tray, spreading it evenly.
    6. Bake:
        • Bake in the preheated oven at 180°C (356°F) for 35 minutes, or until a toothpick inserted into the center comes out clean.

       

    7. Cool and Serve:
        • Allow the cake to cool in the tray for a few minutes before transferring it to a wire rack to cool completely.
        • Dust the top with powdered sugar before serving.

       

    Serving Suggestions

    Serve this Italian cake as a standalone dessert or with a scoop of vanilla ice cream. It also pairs well with fresh berries and a dollop of whipped cream.

     

    Cooking Tips

      • Ensure all ingredients are at room temperature before starting.

     

    • Do not overmix the batter to avoid a dense cake.
    • Check the cake a few minutes before the end of the baking time to prevent overbaking.
  • Baked Zucchini with Fresh Herb Sauce

    Baked Zucchini with Fresh Herb Sauce

    Baked Zucchini with Fresh Herb Sauce

    Table of Contents

    Ingredients

    For the Baked Zucchini:

      • Zucchini: 2 medium, grated (about 500g)
      • Salt: To taste (for zucchini and seasoning)

     

      • Eggs: 2 large, beaten
      • Cherry Tomatoes: 1 cup, halved
      • Fresh Parsley: 1/4 cup, chopped

     

      • Garlic: 2 cloves, minced
      • Flour: 60g (1/2 cup)
      • Black Pepper: To taste

     

    • Mozzarella Cheese: 150g (1 1/2 cups), shredded

    For the Sauce:

      • Sour Cream: 60g (1/4 cup)

     

      • Mayonnaise: 60g (1/4 cup)
      • Fresh Cucumber: 1 small, finely chopped
      • Fresh Herbs (Dill or Parsley): 2 tablespoons, chopped

     

    • Garlic: 1 clove, minced
    • Salt: To taste

    Directions

     

      • Prepare the Zucchini:
        • Grate the zucchini and place it in a colander. Sprinkle with salt and let sit for 10 minutes. Squeeze out excess liquid using a clean kitchen towel or your hands.
      • Combine Ingredients:
          • In a large bowl, mix the grated zucchini, beaten eggs, halved cherry tomatoes, parsley, and garlic. Add flour and black pepper, stirring until well combined.

         

      • Bake the Zucchini:
          • Preheat the oven to 180°C (350°F).
          • Grease a baking dish and spread the zucchini mixture evenly. Top with shredded mozzarella.

         

        • Bake for 25-30 minutes, or until the top is golden and the cheese is bubbly.
      • Prepare the Sauce:
          • In a small bowl, combine sour cream and mayonnaise. Mix in the chopped cucumber, herbs, garlic, and a pinch of salt. Stir well.

         

      • Serve:
        • Let the baked zucchini cool slightly before cutting into portions. Serve warm with the herb sauce for dipping or drizzling.

    Serving Suggestions

      • Serve with a side salad for a complete meal.
      • Pair with crusty bread for added texture.

     

    • Enjoy as a side dish with grilled chicken or fish.

    Cooking Tips

      • Drain zucchini thoroughly to prevent a watery bake.

     

    • Use parchment paper for easy cleanup and to prevent sticking.
    • Customize toppings: Add grated Parmesan for extra flavor or sprinkle red chili flakes for a
  • No-Oven Stovetop Caramelized Onion Pull-Apart Bread

    No-Oven Stovetop Caramelized Onion Pull-Apart Bread

    Ingredients

    For the Dough

    • 3 cups (375g) all-purpose flour
    • 1 cup (240ml) warm milk (105-110°F/40-43°C)
    • 2¼ teaspoons (7g) active dry yeast
    • 1 tablespoon (15g) sugar
    • 1 teaspoon (5g) fine sea salt
    • 3 tablespoons (45ml) vegetable oil
    • 1 large egg, room temperature

    For the Onion Filling

    • 2 medium onions (300g), finely chopped
    • 4 tablespoons (60g) unsalted butter
    • 2 cloves garlic, minced
    • ¼ cup (15g) fresh parsley, finely chopped
    • 1 teaspoon (5g) sea salt
    • ½ teaspoon (2g) freshly ground black pepper
    • ½ teaspoon dried thyme (optional)

    For Finishing

    • 2 tablespoons (30ml) olive oil for brushing
    • 2 tablespoons (30g) melted butter
    • Extra fresh parsley for garnish

    Instructions

    Preparing the Dough

    1. In a large bowl, combine warm milk, sugar, and yeast. Let stand for 5-10 minutes until foamy.
    2. Whisk in egg and vegetable oil until well combined.
    3. Gradually add flour and salt, mixing until a shaggy dough forms.
    4. Turn onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
    5. Place in an oiled bowl, cover with plastic wrap or damp cloth.
    6. Let rise in a warm place for 1 hour or until doubled in size.

    Making the Filling

    1. Melt butter in a large skillet over medium-low heat.
    2. Add chopped onions and a pinch of salt.
    3. Cook for 15-20 minutes, stirring occasionally, until golden brown and caramelized.
    4. Add minced garlic, cook for 1 minute until fragrant.
    5. Season with salt, pepper, and thyme if using.
    6. Remove from heat, stir in parsley.
    7. Let cool completely.
    See also  Taste The Delicious Lemon Pepper Wings

    Assembly

    1. Punch down dough and divide into 16-20 equal pieces (about 45g each).
    2. Flatten each piece into a 3-inch circle.
    3. Place 1 tablespoon of cooled onion filling in center.
    4. Pinch edges to seal completely, forming a ball.
    5. Arrange balls in a greased 12-inch cast-iron skillet.
    6. Cover and let rise for 30 minutes.

    Stovetop Cooking

    1. Place skillet on very low heat.
    2. Cover with a tight-fitting lid.
    3. Cook for 20-25 minutes until bottom is golden brown.
    4. Brush top with olive oil.
    5. Cover and cook additional 10-15 minutes until fully cooked.
    6. Test doneness by inserting a skewer in center – should come out clean.

    Finishing

    1. Brush hot bread with melted butter.
    2. Sprinkle with fresh parsley.
    3. Let cool 5-10 minutes before serving.

    Storage and Reheating

    • Store cooled bread in airtight container for up to 2 days.
    • Reheat individual portions in microwave for 20-30 seconds.
    • Whole bread can be reheated on low heat in covered skillet.

    Troubleshooting Tips

    • If bottom browns too quickly: Use heat diffuser or double-layer of heavy foil under pan
    • If bread isn’t cooking through: Lower heat and extend cooking time
    • If dough is too sticky: Add flour 1 tablespoon at a time while kneading
    • If filling leaks: Ensure edges are completely sealed
  • Apple Lemon Sponge Cake

    Apple Lemon Sponge Cake

    Apple Lemon Sponge Cake

    Table of Contents

    Ingredients

     

      • 3 eggs (separate yolks and whites)
      • 100g (1/2 cup) sugar, for yolks
      • 100g (1/2 cup) sugar, for egg whites

     

      • A pinch of salt
      • 1 tsp baking powder
      • 2 apples, peeled and thinly sliced

     

      • Lemon peel (zest of 1 lemon)
      • Lemon juice (juice of 1 lemon)
      • Butter, for greasing the pan

     

    • Baking paper

    Directions

      • Prepare the Batter:
          • Separate egg whites and yolks. In a bowl, whisk egg yolks with 100g sugar until creamy.

         

        • In another bowl, beat egg whites with a pinch of salt until stiff peaks form, then gradually add 100g sugar while beating.
        • Combine egg whites and yolk mixture gently. Sift in baking powder and fold until smooth.

     

      • Prepare the Apples:
        • Peel, core, and slice the apples. Toss with lemon juice and lemon zest.
      • Assemble the Cake:
          • Preheat oven to 180°C (356°F).

         

        • Grease a baking pan with butter and line with baking paper.
        • Pour most of the batter into the pan. Spread the apple slices over the batter, then drizzle the remaining batter on top.

     

    • Bake:
      • Bake for 40 minutes or until a toothpick inserted in the center comes out clean.

    Serving Suggestions

     

      • Serve warm with a dollop of whipped cream.
      • Pair with a scoop of vanilla ice cream.
      • Dust with powdered sugar for an elegant touch.

     

    • Enjoy with a cup of tea or coffee.
    • Add a drizzle of caramel sauce for extra sweetness.

    Cooking Tips

     

      • Use tart apples like Granny Smith for a balanced flavor.
      • Ensure egg whites are beaten to stiff peaks for a fluffy texture.
      • Gently fold the batter to retain air for a light sponge.
    See also  5-Minute Perfect Breakfast Quick and Delicious Egg Cheese Toast

     

    • Adjust sugar levels based on the sweetness of the apples.
    • Let the cake cool slightly before removing it from the pan to maintain its shape.

    Nutritional Benefits

     

      • Apples provide fiber and natural sweetness.
      • Lemon adds vitamin C and freshness.
      • A low-fat dessert with simple, wholesome ingredients.

    Dietary Information

      • Contains gluten and eggs.
      • Not suitable for those with allergies to these ingredients.

    Nutritional Facts (Per Serving)

      • Calories: 190
      • Protein: 4g

     

    • Carbohydrates: 35g
    • Fat: 4g
    • Fiber: 2g
  • Oatmeal Banana Bake with Cranberries and Raisins

    Oatmeal Banana Bake with Cranberries and Raisins

    Oatmeal Banana Bake with Cranberries and Raisins

    Table of Contents

    Ingredients:

     

      • 2 cups rolled oats (200 g)
      • 2 ripe bananas (approximately 200 g)
      • 1/2 cup dried cranberries (70 g)

     

      • 1/2 cup raisins (75 g)
      • 2 eggs
      • 1 teaspoon vanilla extract

     

      • 1/4 teaspoon salt
      • 1/2 teaspoon ground cinnamon (optional)
      • 1/4 cup honey or maple syrup (optional)

     

    • 1 1/2 cups milk of your choice (360 ml)

    Directions:

      1. Preheat the Oven:
        Preheat your oven to 180°C (350°F).

     

      1. Prepare the Bananas:
        In a mixing bowl, mash the bananas with a fork until smooth.
      2. Mix Ingredients:
        Add the oats, cranberries, raisins, eggs, vanilla extract, salt, cinnamon, and milk to the mashed bananas. Stir everything together until well combined.
      3. Bake:
        Grease your favorite baking dish and pour the mixture into it. Bake in the preheated oven for 35-40 minutes, or until the top is golden and set.

     

    1. Serve and Enjoy:
      Allow to cool slightly before slicing. You can sweeten it further if desired and garnish with additional cranberries or sliced bananas.

    Serving Suggestions:

      • Serve warm, drizzled with honey or maple syrup.

     

    • Top with yogurt for added creaminess.
    • Pair with a cup of tea or coffee for a comforting breakfast.

    Cooking Tips:

     

      • Use overripe bananas for extra sweetness.
      • Feel free to add nuts or seeds for added crunch.
      • Adjust the sweetness to your preference by using less or more honey/maple syrup.

    Nutritional Benefits:

      • Bananas: Provide potassium and natural sweetness.
      • Oats: High in fiber and great for heart health.

     

    • Cranberries & Raisins: Add antioxidants and additional nutrients.

    Dietary Information:

      • Vegetarian: Yes

     

    • Nut-Free: Yes (if you avoid nuts)
    • Dairy-Free: Can be made with plant-based milk
    See also  Apple Pastry Recipe

    Storage:
    Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.

    Why You’ll Love This Recipe:

      • Nutritious and Delicious: A perfect blend of flavors and textures.
      • Easy to Make: Quick preparation with minimal cleanup.

     

    • Versatile: Customize with your favorite fruits and nuts.
  • Pineapple Dream Dessert! The best I’ve ever eaten! Recipe in 5 minutes! No baking!

    Pineapple Dream Dessert! The best I’ve ever eaten! Recipe in 5 minutes! No baking!

    Pineapple Dream Dessert! The best I’ve ever eaten! Recipe in 5 minutes! No baking!

    Table of Contents

    Ingredients:

    200g cookies

    80g butter

    350g pineapple

    200g cream cheese

    80g powdered sugar

    300ml 33% cream

    Directions:

    Crush the cookies into fine crumbs using a food processor or by placing them in a plastic bag and crushing them with a rolling pin.

    Melt the butter and thoroughly mix it with the cookie crumbs.

    Firmly press the cookie mixture into the bottom of a 9×9 inch (23×23 cm) baking dish to form the crust.

    In a separate bowl, beat the cream cheese and powdered sugar until smooth.

    Whip the cream until stiff peaks form.

    Gently fold the whipped cream into the cream cheese mixture.

    Evenly spread the cream mixture over the cookie crust.

    Drain the pineapple and distribute it evenly over the cream layer.

    Refrigerate the dessert for at least 4 hours, or until it is firmly set.

    Cut into squares and serve chilled.

  • Crispy Spinach and Onion Pastry

    Crispy Spinach and Onion Pastry

    Crispy Spinach and Onion Pastry

    Table of Contents

    Ingredients
    For the Dough:

      • 1 teaspoon salt (6 g)
      • 1.5 glasses water (300 ml)

     

      • 4 cups all-purpose flour (455 g) (adjust as needed)
      • 1 tablespoon oil (for greasing)
      • 100 g melted butter

     

    • 1/2 glass oil (100 ml)

    For the Filling:

      • 350 g chopped spinach

     

      • 1 onion, chopped
      • 1 teaspoon salt
      • 1 teaspoon black pepper

     

    • 1 teaspoon red pepper

    Directions

    Prepare the Dough:

      • In a large mixing bowl, combine salt and water. Gradually add flour in a controlled manner, mixing until a medium-soft dough forms that does not stick to your hands.

     

    • Knead the dough for 8–10 minutes until smooth and elastic.
    • Grease the dough with 1 tablespoon of oil, cover it, and let it rest for 10 minutes.

    Portion and Rest the Dough:

     

    • Divide the dough into 12 equal parts. Roll each piece into a ball.
    • Cover the dough balls and let them rest for another 10 minutes.

    Prepare the Filling:

     

    • In a bowl, combine chopped spinach, onion, salt, black pepper, and red pepper. Mix gently, ensuring the spinach does not release too much water.

    Roll and Assemble the Pastries:

      • Roll out each dough ball to the size of a dessert plate.

     

      • Grease a tray with oil and arrange the rolled dough on it, brushing each layer with the melted butter and oil mixture. Cover and let it rest for 20–25 minutes.
      • Roll out each piece of dough as thin as possible, pulling gently as shown in the video.
      • Place the spinach filling in the center of each dough sheet, fold, and wrap as demonstrated.
    See also  Irresistible Chicken Patties with Mozzarella: A Family Favorite Recipe

    Bake:

      • Preheat the oven to 185°C (365°F).
      • Brush the pastries with oil and arrange them on a greased tray.

     

    • Bake in the preheated oven for 40–45 minutes, or until golden and crispy.

    Serve:

      • Let the pastries cool slightly before serving. Enjoy warm with a side of yogurt or a fresh salad.

    5 Serving Suggestions

      • Pair with a dollop of plain yogurt or tzatziki.
      • Serve alongside a fresh cucumber and tomato salad.

     

      • Enjoy with a bowl of lentil soup for a hearty meal.
      • Garnish with fresh parsley or dill for extra flavor.
      • Serve with a hot cup of tea for a comforting snack.

    Cooking Tips

      • Use high-quality flour to ensure the dough is easy to work with.
      • Avoid overfilling the pastries to prevent them from tearing.

     

    • Let the dough rest properly for easier rolling and stretching.
    • Brush each layer generously with the butter and oil mixture for flakiness.
    • Store leftovers in the fridge and reheat in the oven to restore crispiness.
  • Cheesy Sausage Breakfast Bake

    Cheesy Sausage Breakfast Bake

    Cheesy Sausage Breakfast Bake

    Table of Contents

    Ingredients:

      • Eggs: 3 large

     

      • Milk: 100ml (1/2 cup)
      • Salt: To taste
      • Black Pepper: To taste

     

      • Paprika: To taste
      • Garlic: 2 cloves, minced
      • Onion: 1/2, finely chopped

     

      • Dill: Fresh, chopped (optional)
      • Sausages: 2, sliced
      • Cheese: 150g, shredded (like mozzarella)

     

      • Bread: 4 slices (or tortilla)
      • Tomato: 1, diced
      • Spring Onions: Chopped (for garnish)

     

    • Butter: For greasing the baking dish

    Directions:

      1. Preheat the Oven: Preheat your oven to 190°C (375°F).
      2. Prepare the Egg Mixture: In a large bowl, whisk together the eggs, milk, salt, black pepper, paprika, and minced garlic until well combined.

     

      1. Combine Ingredients: In a greased baking dish, layer the bread (or tortilla), sliced sausages, diced tomatoes, and chopped onion. Pour the egg mixture evenly over the top.
      2. Add Cheese: Sprinkle shredded cheese over the top of the egg mixture.
      3. Bake: Place the baking dish in the preheated oven and bake for 20 minutes or until the eggs are set and the cheese is golden and bubbly.

     

    1. Garnish and Serve: Remove from the oven, sprinkle with fresh dill and spring onions if desired, and serve warm.

    Serving Suggestions:

      • Pair with fresh fruit or a side salad for a complete breakfast.
      • Serve with a dollop of sour cream or yogurt for added creaminess.

     

    Cooking Tips:

    • For extra flavor, sauté the onions and garlic before adding them to the dish.
    • Customize with other veggies like bell peppers or spinach for added nutrition.
    • Use different types of cheese to vary the flavor profile.
  • Apricot Cake with Creamy Pudding

    Apricot Cake with Creamy Pudding

    Apricot Cake with Creamy Pudding

    Table of Contents

    Ingredients

    For the Pudding Cream

      • 1 egg (separated)

     

      • 1 egg yolk
      • 350 ml (1 1/2 cups) milk (divided)
      • 2 heaped tablespoons cornstarch

     

    • 1 teaspoon vanilla extract
    • 50 g (1/4 cup) sugar

    For the Cake

      • 3 eggs

     

      • 1 egg white (reserved from the pudding cream)
      • A pinch of salt
      • 130 g (2/3 cup) sugar

     

      • 140 ml (3/4 cup) oil
      • 350 g (2 1/2 cups) flour
      • 2 heaped teaspoons baking powder

     

    • 140 ml (2/3 cup) milk

    For the Topping

    • Apricots, peaches, or nectarines (fresh or canned, well-drained)

    Directions

    Prepare the Pudding Cream

    1. Mix the Eggs and Milk:
        • Separate 1 egg. Save the egg white for later.

       

      • In a bowl, mix the egg yolk with some milk from the 350 ml total.
    2. Cook the Pudding:
        • Pour the remaining milk into a pot.

       

        • Add 2 heaped tablespoons of cornstarch, 1 teaspoon of vanilla extract, and 50 g of sugar to the pot.
        • Bring the mixture to a boil while stirring constantly.
        • Add the yolk-milk mixture to the boiling milk. Continue cooking gently until it thickens.

       

      • Cover the pudding with foil to prevent a skin from forming and let it cool (you can speed up cooling by placing it in the freezer for about 30 minutes).

    Prepare the Cake Batter

    1. Preheat the Oven:
        • Preheat your oven to 170°C (338°F).

       

    2. Mix the Wet Ingredients:
        • In a large bowl, beat 3 eggs, the reserved egg white, and a pinch of salt until frothy.
        • Gradually add 130 g of sugar and continue beating until the mixture is light and fluffy.

       

      • Slowly pour in 140 ml of oil, mixing well.
    3. Combine Dry and Wet Ingredients:
        • In a separate bowl, sift together 350 g of flour and 2 heaped teaspoons of baking powder.

       

      • Gradually add the dry ingredients to the wet mixture, alternating with 140 ml of milk. Mix until smooth.

    Assemble and Bake the Cake

      1. Prepare the Baking Pan:
          • Grease a 24 cm (9.5 inches) baking pan and line it with parchment paper.

         

      2. Layer the Cake:
          • Pour half of the cake batter into the prepared pan and spread it evenly.
          • Spread the cooled pudding cream over the batter.

         

        • Arrange the apricot (or other fruit) slices on top of the pudding.
        • Pour the remaining cake batter over the fruit and spread it evenly.

     

    1. Bake:
      • Bake the cake in the preheated oven for about 55 minutes, or until a toothpick inserted into the center comes out clean.
    2. Cool and Serve:
        • Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.

       

      • Slice and serve the cake warm or at room temperature.

    Serving Suggestions

      • Top with Whipped Cream: Add a dollop of whipped cream for extra indulgence.

     

    • Dust with Powdered Sugar: Sprinkle powdered sugar over the cooled cake for a simple yet elegant finish.
    • Pair with Ice Cream: Serve with a scoop of vanilla ice cream for a delightful dessert.

    Cooking Tips

      • Prevent Overbaking: Keep an eye on the cake towards the end of the baking time to avoid overbaking.

     

    • Fruit Variations: Feel free to use different fruits like peaches or nectarines based on your preference.

    Nutritional Benefits

      • Apricots: Rich in vitamins A and C, apricots provide antioxidants and support skin health.
      • Eggs: A great source of protein and essential nutrients.

     

    • Milk: Provides calcium and vitamin D for strong bones.

    Dietary Information

    • Contains Dairy and Gluten: Adjust ingredients as needed for dietary restrictions.
  • Caramel Pudding Cake:

    Caramel Pudding Cake:

    Ingredients:
    *For the caramel sauce:*
    – 1 cup sugar
    – 1/4 cup water
    – 1/2 teaspoon lemon juice (optional)

    *For the cake:*
    – 1 cup sugar
    – 1/2 cup milk
    – 1/4 cup unsalted butter, melted
    – 2 large eggs
    – 1 teaspoon vanilla extract
    – 1 cup all-purpose flour
    – 2 teaspoons baking powder
    – 1/4 teaspoon salt

    ### Instructions:

    #### Step 1: Prepare the caramel sauce
    1. In a saucepan over medium heat, combine the sugar, water, and lemon juice (if using). Stir until the sugar dissolves.
    2. Let the mixture cook without stirring, swirling the pan occasionally, until it turns golden brown and becomes a thick caramel sauce (about 10 minutes).
    3. Carefully pour the caramel into the bottom of a greased 9-inch baking dish, swirling to coat evenly. Set aside.

    #### Step 2: Make the cake batter
    1. Preheat your oven to 350°F (175°C).
    2. In a mixing bowl, whisk together the sugar, milk, melted butter, eggs, and vanilla extract until smooth.
    3. In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
    4. Pour the batter on top of the caramel layer in the baking dish. Do not stir.

    #### Step 3: Bake the cake
    1. Bake for 35–40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
    2. Allow the cake to cool for about 10 minutes, then invert the cake onto a serving plate. The caramel sauce will be on top and will create a delicious, gooey layer.

    #### Step 4: Serve
    1. Slice and serve warm. You can top it with whipped cream or vanilla ice cream for extra indulgence!

    Enjoy your caramel pudding cake! Let me know if you have any questions or need help with any steps.

  • Moist Banana Bread Recipe

    Moist Banana Bread Recipe

    Moist Banana Bread Recipe

    Table of Contents

    Ingredients:

      • All-purpose flour (maida): 1½ cups (200 g)
      • Bananas: 2 or 3, mashed
      • Eggs: 2
      • Melted butter: ⅓ cup (75 g)
      • Brown sugar: ¼ cup (50 g)
      • Sugar: ½ cup (100 g)
      • Milk: ½ cup (120 ml)
      • Baking powder: 1 tsp (4 g)
      • Baking soda: 1 tsp (5 g)
      • Cinnamon powder: ¼ tsp
      • Vanilla essence: 1 tsp (5 ml)
    • Salt: ¼ tsp

    Directions:

      1. Preheat the Oven:
        • Preheat your oven to 175°C (350°F). Grease and line a 24 x 10.5 x 7 cm (9 x 4 x 3 inch) loaf pan with parchment paper.
      1. Mash Bananas:
        • In a large bowl, mash the bananas until smooth.
      2. Mix Wet Ingredients:
          • Add the melted butter, brown sugar, granulated sugar, eggs, milk, and vanilla essence to the mashed bananas. Mix until well combined.

         

      3. Combine Dry Ingredients:
        • In another bowl, whisk together the flour, baking powder, baking soda, cinnamon powder, and salt.
      1. Combine Mixtures:
        • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
      2. Pour into Pan:
          • Pour the batter into the prepared loaf pan and smooth the top.

         

      3. Bake:
        • Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
    1. Cool:
      • Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

    Serving Suggestions:

      • Serve warm with butter or nut butter.
    • Enjoy with a cup of coffee or tea for a perfect snack.

    Cooking Tips:

      • Use overripe bananas for the best flavor and sweetness.
      • You can add walnuts or chocolate chips for extra texture and taste.

    Nutritional Benefits:

      • Rich in potassium from bananas.
      • Contains healthy fats from butter.
      • A good source of carbohydrates for energy.

    Dietary Information:

    • Vegetarian
    • Can be made dairy-free by substituting butter and milk with plant-based alternatives.

    Nutritional Facts (per slice, based on 10 servings):

      • Calories: Approximately 180
      • Carbohydrates: 27 g
      • Protein: 3 g
      • Fat: 7 g
      • Saturated Fat: 4 g
      • Sodium: 200 mg
      • Sugar: 10 g
    • Fiber: 1 g

    Storage:

    • Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. It can also be frozen for up to 3 months.