PST-Algerie

Category: chicken

  • Apple Walnut Raisin Cake Recipe

    Apple Walnut Raisin Cake Recipe

    Apple Walnut Raisin Cake Recipe

    Table of Contents

    Ingredients:

    Eggs: 3 large

    Sugar: 1 cup (200 g)

    Sunflower Oil: 1/3 cup (80 ml / 2.7 fl oz)

    Flour: 2 cups (270 g)

    Baking Powder: 2 teaspoons

    Cinnamon Powder: 1/2 teaspoon

    Walnuts: 1/2 cup (60 g), chopped

    Raisins: 1/2 cup (60 g)

    Apples: 2 medium, peeled and diced

    Lemon Juice: Juice of 1/2 lemon

    Directions:

    Preheat your oven to 170 °C (340 °F). Line a 27 x 18 cm baking pan with baking paper.

    In a large mixing bowl, whisk together the eggs and sugar until light and fluffy.

    Add the sunflower oil and mix well.

    In a separate bowl, combine the flour, baking powder, and cinnamon powder. Gradually add this mixture to the wet ingredients, stirring until just combined.

    Fold in the walnuts, raisins, diced apples, and lemon juice until evenly distributed in the batter.

    Pour the batter into the prepared baking pan and spread it evenly.

    Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

    Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.

    Serving Suggestions:

    Serve warm or at room temperature, dusted with powdered sugar.

    Pair with whipped cream or vanilla ice cream for an indulgent dessert.

    Enjoy with a cup of tea or coffee for a delightful afternoon snack.

    See also The Easiest Apple Pie That Melts in Your Mouth

    Cooking Tips:

    For added moisture, consider using slightly under-ripe apples.

    Experiment with different nuts, like pecans or almonds, if desired.

    To enhance the flavors, consider adding a pinch of nutmeg or vanilla extract.

    Nutritional Benefits:

    Apples are a great source of dietary fiber and vitamin C.

    Walnuts provide healthy fats and antioxidants, beneficial for heart health.

    Raisins are rich in iron and potassium, contributing to overall health.

    Dietary Information:

    Vegetarian: Yes

    Nut-Free Option: Substitute walnuts with sunflower seeds.

    Gluten-Free Option: Use a gluten-free flour blend.

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

    Calories: 190

    Protein: 3g

    Fat: 8g

    Carbohydrates: 29g

    Fiber: 2g

    Sugar: 10g

    Storage:

    Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

    For longer storage, wrap tightly and freeze for up to 3 months. Thaw in the refrigerator before serving.

  • Chocolate Peanut Butter Cake Recipe

    Chocolate Peanut Butter Cake Recipe

    Chocolate Peanut Butter Cake Recipe

    Table of Contents

    Ingredients

    For the Cake:

    Eggs: 3 large

    Salt: a pinch

    Vanilla Sugar: 1 teaspoon

    Granulated Sugar: 50g (1.76 oz)

    Milk: 50 ml (1.76 oz)

    Vegetable Oil: 30 ml (1 fl oz)

    All-Purpose Flour: 70g (2.46 oz)

    Cocoa Powder: 15g (0.5 oz)

    For the Frosting:

    Softened Butter: 20g (0.7 oz)

    Powdered Sugar: 10g (0.3 oz)

    Peanut Butter: 50g (1.76 oz)

    Whipping Cream: 100 ml (3.5 fl oz)

    For the Chocolate Ganache:

    Dark Chocolate: 120g (4.2 oz)

    Peanuts: 10g (0.3 oz, chopped for garnish)

    Step-by-Step Instructions

    Step 1: Prepare the Cake Batter

    Preheat the Oven: Begin by preheating your oven to 180°C (356°F). Grease and flour a round cake pan (approximately 8 inches in diameter) or line it with parchment paper.

    Whisk the Eggs: In a mixing bowl, crack the three eggs and add a pinch of salt and the vanilla sugar. Use a hand mixer or a whisk to beat the eggs until they become frothy and pale in color.

    Add Sugar and Milk: Gradually add the granulated sugar and continue to whisk until it dissolves. Next, pour in the milk and vegetable oil, mixing until fully combined.

    Combine Dry Ingredients: In a separate bowl, sift together the flour and cocoa powder. This ensures there are no lumps and gives the cake a lighter texture.

    Mix the Batter: Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix, as this can make the cake dense.

    See also Refreshing Lemon Ice Cream with Just Milk and Lemons: A Quick No-Bake Dessert

    Step 2: Bake the Cake

    Pour the Batter: Pour the cake batter into the prepared cake pan, smoothing the top with a spatula.

    Bake: Place the cake in the preheated oven and bake for 15 minutes or until a toothpick inserted into the center comes out clean.

    Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

    Step 3: Make the Frosting

    Cream the Butter and Sugar: In a mixing bowl, combine the softened butter and powdered sugar. Beat until light and fluffy.

    Add Peanut Butter: Mix in the peanut butter until well combined. If the mixture is too thick, you can add a splash of milk to achieve a smoother consistency.

    Whip the Cream: In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the peanut butter mixture until fully combined. This will give the frosting a light and airy texture.

    Step 4: Prepare the Chocolate Ganache

    Melt the Chocolate: In a microwave-safe bowl, melt the dark chocolate in 30-second intervals, stirring in between, until smooth.

    Combine with Cream: Once melted, allow the chocolate to cool slightly before using. If desired, you can mix in a small amount of whipped cream to create a silky ganache.

    Step 5: Assemble the Cake

    Layer the Cake: If the cake has domed slightly, use a serrated knife to level the top. Place the cooled cake on a serving plate.

    Frost the Cake: Spread the peanut butter frosting evenly over the top and sides of the cake.

    Add Ganache: Drizzle the melted chocolate ganache over the frosted cake, allowing it to drip down the sides for a beautiful presentation.

    Garnish: Finally, sprinkle chopped peanuts on top for added crunch and decoration.

    See also Yeast-Free Baked Pastry Recipe That Never Absorbs Oil Material

    Step 6: Chill and Serve

    Chill: Place the assembled cake in the refrigerator for about 30 minutes to set the frosting and ganache.

    Slice and Serve: After chilling, slice the cake into wedges and serve. Enjoy your Chocolate Peanut Butter Cake with a glass of milk or a cup of coffee!

    Cooking Tips

    Room Temperature Ingredients: Ensure that all ingredients are at room temperature for a more uniform batter.

    Flavor Variations: For added flavor, consider adding a pinch of cinnamon or instant coffee granules to the batter.

    Storing Leftovers: Store any leftover cake in an airtight container in the refrigerator for up to 3 days.

    Storage

    Refrigeration: The cake can be stored in the refrigerator for up to 3 days. The frosting may thicken slightly but will remain delicious.

    Freezing: If you want to make the cake ahead of time, you can freeze it without frosting. Wrap it tightly in plastic wrap and then in foil. It will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.

    Nutritional Facts (per slice, approximate)

    Calories: 250 kcal

    Protein: 6g

    Fat: 14g

    Carbohydrates: 29g

    Fiber: 2g

    Sugar: 10g

  • Simple and Delicious Potato Dish: Better Than Pizza!

    Simple and Delicious Potato Dish: Better Than Pizza!

    Simple and Delicious Potato Dish: Better Than Pizza!

    Table of Contents

    Full Recipe:

    Ingredients:

     

    3 potatoes, peeled and diced: Potatoes form the hearty base of this dish, providing a satisfying texture and flavor.

    1 onion, finely chopped: The onion adds a sweet, savory flavor that complements the potatoes perfectly.

    1 carrot, peeled and grated: Carrots bring a hint of sweetness and a splash of color to the dish.

    1 pepper, diced: Bell peppers add a touch of sweetness and a bit of crunch, enhancing the overall texture.

    Fresh parsley, chopped: Parsley provides a fresh, herby flavor that brightens up the dish.

    1 egg: The egg helps bind the ingredients together and adds richness to the dish.

    100 ml milk (3.4 oz): Milk adds creaminess, making the dish moist and delicious.

    120 grams flour (4.2 oz): Flour helps thicken the mixture, giving the dish structure and a slightly crispy exterior.

    150 grams cheddar cheese, shredded (5.3 oz): Cheddar cheese melts beautifully, adding a rich, gooey layer of flavor.

    Olive oil: Olive oil is used for sautéing the vegetables and for greasing the baking dish, ensuring everything cooks evenly and doesn’t stick.

    Salt, to taste: Salt enhances all the flavors in the dish.

    Black pepper, to taste: Black pepper adds a bit of heat and depth to the flavor profile.

    Instructions:

    1. Prepare the Ingredients:

    Peel and Dice the Potatoes: Start by peeling and dicing the potatoes into small, even-sized cubes. This will ensure they cook evenly.

    Chop and Grate the Vegetables: Finely chop the onion and dice the pepper. Peel and grate the carrot. Chop the fresh parsley as well.

    Shred the Cheese: If not already shredded, grate the cheddar cheese and set it aside2. Cook the Vegetables:

    Sauté the Onions and Peppers: Heat a tablespoon of olive oil in a large pan over medium heat. Add the chopped onion and diced pepper. Sauté until the onion becomes translucent and the pepper softens, about 5 minutes.

    Add the Carrot: Stir in the grated carrot and cook for an additional 2-3 minutes, until it softens slightly. Remove the pan from heat and set the vegetable mixture aside.

     

    3. Prepare the Potato Mixture:

    Combine the Potatoes and Vegetables: In a large mixing bowl, combine the diced potatoes with the sautéed vegetables. Add the chopped parsley and mix well.

    Mix in the Egg and Milk: Beat the egg in a separate bowl, then stir it into the potato and vegetable mixture. Add the milk and stir until everything is well combined.

     

     

    Incorporate the Flour: Gradually add the flour to the mixture, stirring until the flour is fully incorporated. The flour will help bind the ingredients together and create a slightly thick batter.

    Season the Mixture: Season the mixture with salt and black pepper to taste. Mix everything together until well combined.

     

    4. Assemble and Bake the Dish:

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

    Grease a Baking Dish: Lightly grease a baking dish with olive oil to prevent sticking. A medium-sized dish (about 9×9 inches) should work well.

    Layer the Potato Mixture: Pour the potato and vegetable mixture into the prepared baking dish, spreading it out evenly.

    Add the Cheese: Sprinkle the shredded cheddar cheese evenly over the top of the potato mixture. The cheese will melt during baking, creating a delicious, golden-brown crust.

    Bake: Place the dish in the preheated oven and bake for 30-35 minutes, or until the potatoes are tender and the top is golden and bubbly.5. Serve and Enjoy:

    Cool Slightly: Allow the dish to cool for a few minutes after removing it from the oven. This will make it easier to slice and serve.

    Slice and Serve: Cut the dish into slices or squares and serve hot. It’s perfect on its own or paired with a fresh salad or some steamed vegetables.

  • Chocolate Banana Cracker Cake

    Chocolate Banana Cracker Cake

    Chocolate Banana Cracker Cake

    Table of Contents

    Ingredients:

    2 ripe bananas

    1 tablespoon cocoa powder

    60g crackers (about 5-6 pieces, crushed)

    70g ghee butter (or regular butter)

    80g caramel sauce

    40g walnuts, chopped

    400ml heavy cream (33%)

    Optional: powdered sugar, honey, or condensed milk for sweetness

    Zest of 1 lemon (optional)

    Directions:

    Prepare the bananas:

    Peel and mash the 2 bananas in a bowl until smooth. Set aside.

    Mix cocoa and crackers:

    In a separate bowl, mix 1 tablespoon of cocoa powder with the crushed crackers. This will form a base layer with a nice chocolatey flavor.

    Melt the butter:

    Heat 70g of ghee or butter until fully melted. Add the butter to the cracker and cocoa mixture and stir well to combine.

    Form the base:

    Press the cracker mixture into the bottom of a cake tin or dish, smoothing it out to create an even layer. Place it in the fridge for 15 minutes to set.

    Prepare the filling:

    Pour 400ml of heavy cream into a mixing bowl. Whisk until soft peaks form. Add powdered sugar, honey, or condensed milk to sweeten to your taste. You can also add a little lemon zest for extra flavor.

    Add caramel and walnuts:

    Once the base has set, spread 80g of caramel sauce over it. Then, sprinkle 40g of chopped walnuts evenly on top.

    Layer the bananas:

    Add the mashed bananas to the whipped cream, folding them gently into the mixture.

    Assemble the cake:

    Spread the banana cream mixture on top of the caramel and walnut layer.

    Chill the cake:

    Place the cake in the fridge for 4 hours to allow the layers to firm up and the flavors to meld.

    Serve and enjoy:

    After 4 hours, remove the cake from the fridge. Slice and serve this luscious, no-bake banana cracker cake!

  • Apple Rum Cake Recipe

    Apple Rum Cake Recipe

    Apple Rum Cake Recipe

    Table of Contents

    Ingredients:

    1 cup all-purpose flour (spooned into measuring cup and leveled off)

    1 teaspoon baking powder

    ¼ teaspoon salt

    1 stick (½ cup) unsalted butter, room temperature

    ⅔ cup granulated sugar, plus more for sprinkling

    2 large eggs

    1 teaspoon vanilla extract

    3 tablespoons dark rum

    2 baking apples (Honeycrisp, Fuji, or Granny Smith), peeled, cored, and cut into ½-inch cubes (3½–4 cups chopped)

    Confectioners’ sugar (optional), for decorating

    Directions:

    Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and place the rack in the middle position. Grease a 9-inch springform or regular cake pan with butter or nonstick spray. If using a regular cake pan, line the bottom with parchment paper and grease it again.

    Mix Dry Ingredients: In a small bowl, whisk together the flour, baking powder, and salt.

    Cream Butter and Sugar: Using a handheld mixer or stand mixer, cream the butter and ⅔ cup of granulated sugar until light and fluffy, about 3 minutes.

    Add Eggs and Flavorings: Beat in the eggs, one at a time, scraping down the sides of the bowl. Add vanilla extract and dark rum. The batter may look slightly curdled, which is normal.

    Combine Ingredients: Gradually add the flour mixture, mixing on low speed until just combined. Fold in the chopped apples using a rubber spatula.

    Prepare for Baking: Scrape the batter into the prepared pan and smooth the top. Sprinkle with 1 tablespoon of granulated sugar for a crunchy topping.

    Bake: Bake for about 40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

    Cool and Serve: Allow the cake to cool in the pan on a rack. Once cool, loosen the edges with a knife and remove from the pan. Dust with confectioners’ sugar, if desired.

    See also HOMEMADE BREAD ROLLS

    Serving Suggestions:

    Enjoy warm or at room temperature.

    Pair with a dollop of whipped cream or a scoop of vanilla ice cream.

    Cooking Tips:

    Ensure the butter is at room temperature for proper creaming with sugar.

    Avoid overmixing the batter once the flour is added to keep the cake light and airy.

    Nutritional Benefits:

    Apples: Provide dietary fiber and vitamin C, promoting digestive health.

    Using Unsalted Butter: Allows for better control over the sodium content.

    Storage Tips:

    Room Temperature: Store the cake in an airtight container for up to 3 days.

    Freezing: Wrap the cooled cake tightly in foil or plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.

    Dietary Information:

    Contains gluten, dairy, and eggs.

    Why You’ll Love This Recipe:

    Easy to Make: Straightforward ingredients and simple preparation make it a great go-to dessert.

    Moist and Flavorful: The combination of rum and apples ensures a deliciously moist and flavorful cake.

    Versatile: Perfect for any occasion, whether you’re serving guests or treating yourself to a sweet indulgence.

  • Chocolate Banana Oat Cake Recipe

    Chocolate Banana Oat Cake Recipe

    Chocolate Banana Oat Cake Recipe

    Table of Contents

    Ingredients

    150 g (1 ½ cups) oat flakes

    150 g (⅔ cup) milk

    2 eggs

    2 bananas, mashed

    1 g (optional) sweetener (like stevia or honey, depending on your taste)

    5 g (1 tsp) baking powder

    30 g (¼ cup) cocoa powder

    30 g (1 oz) walnuts, chopped

    30 g (1 oz) dark chocolate, melted or chopped (for topping)

    Instructions

    1. Prepare the Oats

    In a small bowl, combine 150 g of oat flakes with 150 g (⅔ cup) of milk. Let the oats soak for about 10 minutes. This softens the oats, allowing them to blend seamlessly into the cake batter and provide a tender texture to the cake.

     

    2. Prepare the Batter

    In a separate bowl, mash 2 ripe bananas until they form a smooth, lump-free mixture. Bananas will add natural sweetness and moisture to the cake.

    In a large mixing bowl, whisk together 2 eggs with 1 g of sweetener (optional). If your bananas are very ripe, you may not need the additional sweetener. Adjust based on your taste preference.

    Add the mashed bananas, 30 g (¼ cup) of cocoa powder, and 5 g (1 tsp) of baking powder to the egg mixture. Stir well until all the ingredients are combined and the batter is smooth.

    3. Combine Ingredients

    Once the oats have softened in the milk, add them to the banana and egg mixture. Stir until the oats are fully incorporated into the batter, ensuring an even consistency.4. Add Walnuts

    Fold in 30 g (1 oz) of chopped walnuts. The walnuts add a satisfying crunch and a nutty flavor that pairs beautifully with the chocolate and banana.

     

    5. Bake

    Preheat your oven to 180°C (350°F).

    Grease a cake pan or line it with parchment paper to prevent sticking.

    Pour the batter into the prepared cake pan, spreading it evenly.

    Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The cake should be firm but slightly springy to the touch.

    6. Add Chocolate

    Once the cake has fully cooled, melt 30 g (1 oz) of dark chocolate and drizzle it over the top of the cake. You can also chop the dark chocolate and sprinkle it on top if you prefer a chunkier texture.

     

    7. Serve

    Optionally, garnish the cake with more chopped walnuts or other toppings like fresh berries, shredded coconut, or a dusting of cocoa powder. Slice and enjoy!

     

    Nutritional Information (per slice, serves 8)

    Calories: 200 kcal

    Protein: 6 g

    Carbohydrates: 28 g

    Fat: 8 g

    Saturated Fat: 2.5 g

    Fiber: 4 g

    Sugar: 10 g (from bananas and chocolate)

    Sodium: 100 mg

  • Turkish milk bread in a pan

    Turkish milk bread in a pan

    Turkish milk bread in a pan Table of Contents Ingredients 500 g 1 pound flour; 150 ml 5 fl. oz warm milk; 150 ml 5 fl. oz warm water; 1 tsp salt; 2 tbsp dry yeast; 3 tbsp olive oil; chopped parsley chili flakes Instructions Mix yeast and salt into flour with a whisk. Add the warm milk and water and knead just until the liquids are absorbed. Mix in the olive oil and knead until the dough is smooth (around 10 minutes). Make a ball out of the dough, cover it with vegetable oil, and set it aside in a warm place for an hour, or until it has doubled in size. When the dough has risen enough, divide it into six pieces and roll each one into a ball. Each flatbread should be rolled out and put on a pan with medium-high heat. Take 5–6 minutes to cook (2.5-3 minutes on each side). Each flatbread should make a pocket in the middle when you flip it over. Spread oil on each hot flatbread, then sprinkle parsley and chili flakes on top.

  • Banana Oatmeal Pancakes

    Banana Oatmeal Pancakes

    Banana Oatmeal Pancakes

    Table of Contents

    Ingredients:

    Ripe Bananas: 2 large

    Oats: 1 1/2 cups (150 g)

    Eggs: 2 large

    Milk (any type): 1/2 cup (120 ml)

    Baking Powder: 1 teaspoon

    Ground Cinnamon: 1/2 teaspoon

    Salt: 1/4 teaspoon

    Vanilla Extract: 1 teaspoon

    Optional Add-ins: Chocolate chips, blueberries, or chopped nuts

    Butter or Oil: For cooking

    Directions:

    Prepare the Batter:

    Add the bananas, oats, eggs, milk, baking powder, cinnamon, salt, and vanilla extract to a blender.

     

    Blend until smooth. For a chunkier texture, pulse lightly to leave some oat pieces.

    Heat the Skillet:

    Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.

     

    Cook the Pancakes:

    Pour 1/4 cup of batter onto the skillet for each pancake.

    Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 1-2 minutes until golden brown.

     

    Serve:

    Serve warm with your favorite toppings like maple syrup, honey, fresh fruit, or nut butter.

    Serving Suggestions:

     

    Top with fresh fruit like strawberries, bananas, or blueberries.

    Drizzle with maple syrup or honey for sweetness.

    Spread with almond or peanut butter for added protein.

    Add a dollop of Greek yogurt for creaminess.

    Sprinkle with chopped nuts or seeds for crunch.

    Cooking Tips:

     

    Use very ripe bananas for natural sweetness and better flavor.

    Adjust the batter consistency with more milk if it’s too thick.

    For even-sized pancakes, use a measuring cup to portion the batter.

    Keep cooked pancakes warm in a 200°F (90°C) oven while making the rest.

    Add mix-ins like chocolate chips or blueberries after pouring the batter onto the skillet.

    Nutritional Benefits:

     

    Bananas: Provide potassium, natural sweetness, and a creamy texture.

    Oats: High in fiber, supporting heart health and digestion.

    Eggs: Add protein to keep you full longer.

    Milk: Provides calcium and additional protein.

    Dietary Information:

     

    Naturally gluten-free if certified gluten-free oats are used.

    Dairy-free if using plant-based milk.

    No added sugar; sweetness comes from the ripe bananas.

    Nutritional Facts (Per Pancake):

     

    Calories: 120

    Protein: 4g

    Carbohydrates: 18g

    Fat: 3g

    Fiber: 2g

    Sugar: 5g

    Storage:

    Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.

    Freeze for up to 2 months by stacking pancakes with parchment paper between them and storing in a freezer-safe bag.

    Reheat in the microwave

  • Orange-Carrot Cake with Coconut Cream

    Orange-Carrot Cake with Coconut Cream

    Orange-Carrot Cake with Coconut Cream

    Table of Contents

    Ingredients

    For the Cake:

    Carrots: 4, grated

    Coconut Flakes: 4 tablespoons

    Sesame Seeds: 2 tablespoons

    Vegetable Oil: 50 ml (neutral in flavor)

    Egg Whites: 3

    Egg Yolks: 2

    Juice of 1 Small Orange

    Sweetener: To taste (options include honey, stevia, or sugar)

    Salt: A pinch

    Orange Zest: From 1 orange

    Juice from Grated Carrots

    For the Cream:

    Juice from 1 Small Orange

    Tapioca Starch: 1 tablespoon (or 2 tablespoons rice flour)

    Egg Yolk: 1

    Sweetener: To taste

    Prep Time, Cooking Time, and Total Time

    Prep Time: 20 minutes

    Cooking Time: 30 minutes

    Total Time: 50 minutes

    Instructions

    Step 1: Prepare the Carrots

    Peel and grate the carrots finely.

    Squeeze the grated carrots gently to extract their juice. Set the juice aside for later use in both the cake and the cream.

    Step 2: Mix the Cake Batter

    In a mixing bowl, beat the egg whites until stiff peaks form. Set aside.

    In a separate bowl, whisk the egg yolks, vegetable oil, orange juice, orange zest, and sweetener.

    Gradually fold in the grated carrots, coconut flakes, and sesame seeds.

    Add a pinch of salt and mix well.

    Gently fold in the whipped egg whites, being careful not to deflate them.

    Step 3: Bake the Cake

    Preheat your oven to 180°C (350°F).

    Grease a baking pan and sprinkle with a light dusting of flour or line it with parchment paper.

    Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.

    Allow the cake to cool before applying the cream topping.

    See also 12-Spoon Italian Cake

    Step 4: Prepare the Coconut Cream

    In a small saucepan, mix the orange juice, carrot juice, tapioca starch, and egg yolk.

    Add the sweetener to taste.

    Cook over medium heat, stirring constantly, until the mixture thickens into a smooth cream.

    Let the cream cool before spreading it over the cake.

    Step 5: Assemble and Serve

    Spread the cooled cream evenly over the top of the cake.

    Garnish with extra coconut flakes, sesame seeds, or a sprinkle of orange zest.

    Serve and enjoy your slice of tropical-citrus bliss!

  • If you have oats and apples, make this diet apple pie! No sugar! No flour! No oil!

    If you have oats and apples, make this diet apple pie! No sugar! No flour! No oil!

    If you have oats and apples, make this diet apple pie! No sugar! No flour! No oil!

    Table of Contents

    Ingredients Required

    To make this diet apple pie, you’ll need the following ingredients:

     

     

    1 cup (100 grams) rolled oats

    2 medium apples

    2/5 cup (100 milliliters) water

    1 medium banana

    2 medium eggs (or vegan substitute)

    1 teaspoon baking powder

    1/2 cup (70 grams) almonds (or nuts)

    1/3 cup (50 grams) raisins

    Powdered sweetener (optional)

    Step-by-Step Instructions

    Preheat your oven to 180°C (360°F) and line a 19 cm (7.5 inches) baking tin with baking paper.

    In a blender or food processor, combine the rolled oats, apples (cored and chopped), water, banana, eggs, and baking powder. Blend until smooth.

    Stir in the almonds and raisins until evenly distributed throughout the mixture.

    Pour the batter into the prepared baking tin and smooth the top with a spatula.

    Bake for 40 minutes, or until the pie is golden brown and set.

    Remove from the oven and allow to cool before slicing.

    If desired, dust the top of the pie with powdered sweetener before serving. You can also decorate it with additional fruits for added flair.

    Nutritional Information

     

    This diet apple pie is not only delicious but also nutritious. Each slice is packed with fiber, protein, healthy fats, and essential vitamins and minerals. Plus, since it’s free from sugar, flour, and oil, it’s a great option for those following a restricted diet or looking to cut back on processed ingredients.Variations and Customizations

     

    Feel free to get creative with this recipe and customize it to suit your preferences. You can swap out the almonds for your favorite nuts or seeds, or add in some extra spices like cinnamon or nutmeg for a burst of flavor. If you’re not a fan of raisins, try substituting them with dried cranberries or chopped dates instead. The possibilities are endless!

     

    Tips for Success

     

    Make sure to use ripe bananas for maximum sweetness and flavor.

    If you prefer a smoother texture, you can peel the apples before blending them into the batter.

    Be sure to allow the pie to cool completely before slicing to ensure clean, neat cuts.

    Store any leftovers in an airtight container in the refrigerator for up to three days.

  • Moist Carrot Chocolate Loaf Cake Recipe

    Moist Carrot Chocolate Loaf Cake Recipe

    Moist Carrot Chocolate Loaf Cake Recipe

    Table of Contents

    Ingredients

    1 medium-sized carrot, finely grated (~100 g)

    2 large eggs

    1/2 cup sugar (100 g)

    2 teaspoons cocoa powder (10 g)

    1 teaspoon ground cinnamon (2 g)

    1 teaspoon baking powder (5 g)

    2 tablespoons vegetable oil (30 ml)

    1 cup flour (150 g)

    Directions

    Prepare Wet Ingredients

    Preheat the oven to 350°F (175°C).

    In a large bowl, whisk together eggs, sugar, and vegetable oil until the mixture is smooth and well combined.

    Add Carrots and Mix

    Stir in the grated carrot, ensuring it’s evenly incorporated into the wet ingredients.

    Combine Dry Ingredients

    In a separate bowl, whisk together the flour, cocoa powder, ground cinnamon, and baking powder.

     

    Combine and Bake

    Gradually add the dry ingredients to the wet mixture, stirring until just combined.

    Pour the batter into a greased and floured loaf pan, spreading it evenly.

     

    Bake

    Place the loaf pan in the preheated oven and bake for 35 minutes or until a toothpick inserted into the center comes out clean.

    Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

     

    Serving Suggestions

    Dust with powdered sugar for a simple finish.

    Serve with a dollop of whipped cream or cream cheese frosting.

    Pair with a scoop of vanilla or chocolate ice cream.

    Add a drizzle of melted chocolate or caramel sauce on top.

    Enjoy with a hot cup of coffee or tea.

    Cooking Tips

    Ensure the carrot is finely grated for a smooth texture.

    Do not overmix the batter to keep the cake light and fluffy.

    Grease and flour the loaf pan thoroughly to prevent sticking.

    Adjust the sweetness by reducing the sugar slightly if desired.

    For added texture, fold in a handful of chopped walnuts or raisins.

    Nutritional Benefits

    Rich in Beta-Carotene: Carrots provide a good source of vitamin A, promoting eye health.

    Energy Boost: Eggs and sugar give a quick burst of energy.

    Antioxidants: Cocoa powder and cinnamon are rich in antioxidants, supporting overall health.

    Low in Saturated Fat: Vegetable oil keeps the cake moist without adding unhealthy fats.

    Dietary Information

    Vegetarian-Friendly: This cake is suitable for vegetarians.

    Nut-Free: Contains no nuts, making it allergy-friendly (unless nuts are added as an optional ingredient).

    Dairy-Free Option: No milk or butter, making it naturally dairy-free.

    Nutritional Facts (Per Serving)

    Calories: 180

    Protein: 4 g

    Fat: 7 g

    Carbohydrates: 26 g

    Fiber: 1 g

    Sugar: 12 g

    Sodium: 80 mg

    Storage

    Room Temperature: Store in an airtight container for up to 3 days.

    Refrigerator: Keep in the fridge for up to 1 week to maintain freshness.

    Freezer: Wrap slices individually in plastic wrap and store in the freezer for up to 2 months. Thaw at room temperature before serving.

  • Delicious and Healthy: Oatmeal Diet Cake Recipe

    Delicious and Healthy: Oatmeal Diet Cake Recipe

    Delicious and Healthy: Oatmeal Diet Cake Recipe

    Table of Contents

    Who said dieting means giving up on tasty desserts? Our oatmeal diet cake recipe proves otherwise. This delectable dessert is a guilt-free indulgence that’s easy to prepare. It combines the goodness of oats, yogurt, and a few other ingredients to create a satisfying and healthy treat.

     

    Ingredients

    130 g of oat flakes

    120 g of yogurt

    2 oranges

    30 g of stevia sweetener (or 60 g of sugar, maltitol, or erythritol)

    2 eggs

    240 ml of hot water

    1 teaspoon vanilla extract

    1 teaspoon each of baking soda and vinegar

    Avocado oil (just enough)

    Grated ginger (enough)

    Cinnamon (just enough)

    Preparation Steps

    Start by placing the oat flakes in the blender glass, blend them finely, transfer them to a bowl, add the water, mix, and let them rest for 5 minutes.

    While the oats are resting, peel the oranges, cut them into segments, place them in the blender, add the yogurt, blend adequately, and pour the liquid you obtained into the oat flakes.

    Add the eggs, vanilla extract, sweetener (or sugar), grated ginger, and bicarbonate of soda with vinegar. Mix everything with a hand whisk to obtain a smooth and homogeneous consistency.

    Once the batter is ready, grease a small donut mold with avocado oil. Then, transfer the dough into it and gently tap it on the table to distribute it evenly.

    Finally, bake in a preheated oven for 50 minutes at a temperature of 180°C. Once done, remove the cake from the mold, turn it onto a plate, and serve.

    See also Homemade Lahmacun Recipe

    Why Choose Oatmeal?

    Oatmeal is the star ingredient of this diet cake for good reasons. It’s a fantastic source of dietary fiber, which aids in digestion and keeps you feeling full for longer. Additionally, oatmeal is packed with essential nutrients, making it an ideal choice for a healthy diet.

     

    Benefits of Oatmeal Diet Cake

    Low in calories: This cake is perfect for those watching their calorie intake.

    Rich in fiber: Oats provide the necessary fiber for a healthy digestive system.

    Natural sweetness: The use of stevia sweetener or sugar substitutes keeps the cake sweet without the added sugar.

    Satisfying and nutritious: This cake will satisfy your sweet tooth while providing essential nutrients.

    Nutritional Value

    Here’s a quick breakdown of the nutritional value per serving of our oatmeal diet cake:

     

    Calories: Approx. 180 kcal

    Carbohydrates: 26 g

    Protein: 5 g

    Fiber: 3 g

    Fat: 6 g

    Variations and Tips

    Feel free to customize this recipe to suit your taste. You can add nuts, dried fruits, or a drizzle of honey for extra flavor. Remember to adjust the ingredients accordingly to maintain its health benefits.

     

     

  • Nutritious Baked Oatmeal with Nuts, Seeds, and Fruits

    Nutritious Baked Oatmeal with Nuts, Seeds, and Fruits

    Nutritious Baked Oatmeal with Nuts, Seeds, and Fruits

    Table of Contents

    Ingredients:

     

    Oatmeal: 1 cup + 1/2 cup, divided

    Nuts: 1/2 cup, chopped (walnuts, almonds, pecans, or your choice)

    Sweetener: 1 tablespoon (honey, maple syrup, or stevia)

    Sesame Seeds: 1 tablespoon

    Sunflower Seeds: 1 tablespoon

    Cinnamon: 1/4 teaspoon

    Apple: 1, peeled and chopped

    Banana: 1, mashed

    Directions:

    Prepare the Mixture:

    Preheat the oven to 180°C (360°F).

    In a large mixing bowl, mix 1 cup oatmeal, chopped nuts, sesame seeds, sunflower seeds, and cinnamon. Stir well.

    Peel and chop the apple into small pieces. In a separate bowl, mash the banana until smooth.

     

    Add the apple, mashed banana, and sweetener to the dry mixture. Stir thoroughly until all ingredients are evenly combined.

    Mix in the additional 1/2 cup of oatmeal to help bind the ingredients.

    Bake the Oatmeal:

    Lightly grease a baking dish or line it with parchment paper.

    Spread the mixture evenly into the prepared dish. Bake for 30 minutes, or until the top is golden brown and the mixture is set.

    Serve the Baked Oatmeal:

    Allow the baked oatmeal to cool slightly before slicing into squares or bars. Serve warm or at room temperature.

    Serving Suggestions:

     

    Enjoy as is, or top with a dollop of yogurt for added creaminess.

    Drizzle with honey or maple syrup for extra sweetness.

    Serve with a side of fresh fruit for a refreshing contrast.

    Pair with a warm cup of tea or coffee for a cozy breakfast.

    Add a sprinkle of additional nuts or seeds for extra crunch.Cooking Tips:

     

    Use a ripe banana for maximum natural sweetness and easy mashing.

    Feel free to customize with additional seeds, nuts, or dried fruits like raisins or cranberries.

    For a more indulgent treat, add a handful of dark chocolate chips to the mixture.

    Ensure the mixture is evenly spread in the baking dish for uniform cooking.

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

    Nutritional Benefits:

     

    Oats: Rich in fiber, promoting heart health and aiding digestion.

    Nuts and Seeds: Provide healthy fats, protein, and essential vitamins.

    Fruits: Add natural sweetness, fiber, and vitamins like vitamin C and potassium.

    Dietary Information:

     

    Vegetarian-friendly.

    Dairy-free: If yogurt is omitted or replaced with a plant-based option.

    Gluten-free: Use certified gluten-free oats.

    Nutritional Facts (Per Serving):

     

    Calories: 180

    Protein: 5 g

    Carbohydrates: 25 g

    Fat: 8 g

    Fiber: 4 g

    Sugar: 8 g

  • Quick and Easy Apple Pie Recipe

    Quick and Easy Apple Pie Recipe

    Quick and Easy Apple Pie Recipe

    Table of Contents

    Ingredients

    300 g flour (2+1/4 cups)

    3 eggs

    150 g sugar (2/3 cup)

    2 pots of natural yogurt (approximately 250 g or 1 cup)

    1 lemon (zest and juice)

    60 ml vegetable oil or 80 g butter (1/4 cup)

    16 g baking powder (1+1/2 tablespoons)

    2 apples, cut into thin slices

    Icing sugar (optional, for dusting)

    Directions

    Preheat the Oven:

    Preheat Oven: Preheat your oven to 180°C (350°F). Grease and flour a 22 cm (8-9 inches) baking pan.

    Prepare the Batter:

    Beat Eggs and Sugar: In a large mixing bowl, beat the eggs and sugar together until light and fluffy.

    Add Wet Ingredients: Add the yogurt, vegetable oil (or melted butter), and the grated zest of one lemon. Mix well to combine.

    Add Dry Ingredients: Sift the flour and baking powder together and gradually add to the wet mixture. Mix until just combined.

    Prepare the Apples:

    Slice Apples: Peel, core, and cut the apples into thin slices.

    Add Lemon Juice: Squeeze the lemon juice over the apple slices to prevent them from browning and to add extra flavor.

    Assemble the Pie:

    Layer Batter and Apples: Pour half of the batter into the prepared baking pan. Arrange a layer of apple slices over the batter. Pour the remaining batter over the apples and smooth the top with a spatula. Arrange the remaining apple slices on top in a decorative pattern.

    See also Better than Pizza! Just Grate the Potatoes! Easy, Quick, and Cheap Recipe

    Bake:

    Bake: Place the baking pan in the preheated oven and bake in the medium-low part of the oven for about 1 hour or until a toothpick inserted into the center comes out clean.

    Cool and Serve:

    Cool: Allow the pie to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

    Serve: Dust with icing sugar before serving, if desired.

    Serving Suggestions

    Serve warm or at room temperature.

    Enjoy with a scoop of vanilla ice cream or a dollop of whipped cream.

    Cooking Tips

    Ensure all ingredients are at room temperature for best results.

    Use a sharp knife or mandoline to slice the apples thinly and evenly.

    Nutritional Benefits

    This apple pie provides a good source of dietary fiber from the apples and yogurt.

    Using yogurt adds calcium and protein, making the pie more nutritious.

    Dietary Information

    Suitable for vegetarians.

    Contains gluten, dairy, and eggs.

    Storage Tips

    Store leftovers in an airtight container at room temperature for up to 2 days.

    For longer storage, refrigerate for up to 5 days or freeze for up to 2 months.

  • Georgian-inspired beef stew

    Georgian-inspired beef stew

    Georgian-inspired beef stew

    Table of Contents

    Ingredients:

    Beef – 1.5 kg (3.3 lbs), cut into bite-sized cubes

    Eggplants – 1 kg (2.2 lbs), sliced

     

    Tomatoes – 1 kg (2.2 lbs), chopped

     

    Onions – 300 g (10.6 oz), finely choppedTomato paste – 80 g (2.8 oz)

     

    Black pepper – to taste

    Adjika – 2 tablespoons (a spicy Georgian seasoning paste)

    Khmeli Suneli – 2 teaspoons (Georgian spice mix)

    Sugar – 2 teaspoons (to balance the acidity of the tomatoes)

     

    Salt – to taste

    Vegetable oil – for frying

    Step-by-Step Instructions:

    Step 1: Prepare the EggplantsStart by slicing the eggplants into medium-sized rounds. Sprinkle them generously with salt and allow them to sit for about 20-30 minutes. This helps to draw out the excess moisture and reduces any potential bitterness from the eggplants.

    After 30 minutes, rinse the eggplants under cold water and pat them dry with a paper towel.

    Step 2: Sear the Beef

     

    In a large pot or Dutch oven, heat a few tablespoons of vegetable oil over medium-high heat. Add the beef cubes in batches, searing them on all sides until they are browned. Be sure not to overcrowd the pot, as this could cause the beef to steam rather than brown.

    Once the beef is browned, remove it from the pot and set it aside. This step helps to lock in the juices and adds a rich flavor to the stew.

    Step 3: Sauté the Onions and Garlic

     

    In the same pot, add a little more oil if needed, and sauté the finely chopped onions over medium heat until they become soft and translucent, about 5-7 minutes.

    Add the minced garlic and cook for another minute until fragrant.

    Step 4: Cook the EggplantsIn a separate skillet, heat a bit of vegetable oil and fry the eggplant slices until they are golden brown on both sides. The eggplants should become soft and tender, absorbing the oil and developing a rich, roasted flavor.

    Once the eggplants are cooked, set them aside on a plate lined with a paper towel to drain any excess oil.

    Step 5: Build the Stew

     

    Return the seared beef to the pot with the sautéed onions and garlic. Add the chopped tomatoes and tomato paste, stirring to combine. The tomato paste will give the stew a deep, concentrated flavor, while the fresh tomatoes add a bright acidity.Stir in the adjika, Khmeli Suneli, sugar, and black pepper to taste. These spices will bring the signature flavors of Georgian cuisine to the dish. Adjust the heat with the adjika according to your preference—more adjika will add extra spice.

     

    Pour enough water into the pot to cover the beef and tomatoes (about 1-1.5 cups). Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours. Stir occasionally to ensure nothing sticks to the bottom.

    Step 6: Add the Eggplants

     

     

    After the beef has been simmering for about 1.5 hours and is starting to become tender, add the fried eggplants to the stew. Stir gently to incorporate the eggplants into the sauce without breaking them apart.

    Continue to cook the stew for another 20-30 minutes until the beef is fully tender and the flavors have melded together. The eggplants should be soft and infused with the rich flavors of the stew.Step 7: Finish the Stew

     

    Taste the stew and adjust the seasoning with salt and pepper if needed. For a touch of brightness, stir in half of the chopped fresh coriander.

    Let the stew rest off the heat for about 10 minutes to allow the flavors to settle.

     

    Step 8: Serve

     

    Ladle the stew into bowls and garnish with the remaining fresh coriander. This hearty stew is best served with crusty bread, rice, or even over mashed potatoes to soak up the rich sauce.

    Ladle the stew into bowls and garnish with the remaining fresh coriander. This hearty stew is best served with crusty bread, rice, or even over mashed potatoes to soak up the rich sauce.

    Cooking Tips:

    Beef Choice: Opt for a cut of beef that is ideal for slow cooking, such as chuck roast or beef stew meat. These cuts have a good amount of fat and connective tissue, which become tender when cooked slowly.

    Eggplant Preparation: Salting the eggplants before cooking helps to remove bitterness and reduces the amount of oil they absorb during frying. Don’t skip this step for the best texture and flavor.

    Spices: If you can’t find Khmeli Suneli or adjika, you can substitute with other spice blends like garam masala (for a slightly different but still aromatic flavor) or use a mix of chili paste and paprika in place of adjika.

    Storage:

    Refrigeration: The beef stew can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors will deepen over time, making it taste even better the next day.

     

    Freezing: You can also freeze the stew for up to 3 months. To reheat, thaw overnight in the refrigerator and warm it up on the stovetop over low heat until heated through.

    Nutritional Facts (Per Serving):

    Calories: 350-400 kcal

    Protein: 30-35 g

    Fat: 20-25 g

    Carbohydrates: 12-15 g

     

    Fiber: 4 gLadle the stew into bowls and garnish with the remaining fresh coriander. This hearty stew is best served with crusty bread, rice, or even over mashed potatoes to soak up the rich sauce.

    Cooking Tips:

    Beef Choice: Opt for a cut of beef that is ideal for slow cooking, such as chuck roast or beef stew meat. These cuts have a good amount of fat and connective tissue, which become tender when cooked slowly.

    Eggplant Preparation: Salting the eggplants before cooking helps to remove bitterness and reduces the amount of oil they absorb during frying. Don’t skip this step for the best texture and flavor.

    Spices: If you can’t find Khmeli Suneli or adjika, you can substitute with other spice blends like garam masala (for a slightly different but still aromatic flavor) or use a mix of chili paste and paprika in place of adjika.

    Storage:

    Refrigeration: The beef stew can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors will deepen over time, making it taste even better the next day.

     

    Freezing: You can also freeze the stew for up to 3 months. To reheat, thaw overnight in the refrigerator and warm it up on the stovetop over low heat until heated through.

    Nutritional Facts (Per Serving):

    Calories: 350-400 kcal

    Protein: 30-35 g

    Fat: 20-25 g

    Carbohydrates: 12-15 g

     

    Fiber: 4 g

    Ladle the stew into bowls and garnish with the remaining fresh coriander. This hearty stew is best served with crusty bread, rice, or even over mashed potatoes to soak up the rich sauce.

    Cooking Tips:

    Beef Choice: Opt for a cut of beef that is ideal for slow cooking, such as chuck roast or beef stew meat. These cuts have a good amount of fat and connective tissue, which become tender when cooked slowly.

    Eggplant Preparation: Salting the eggplants before cooking helps to remove bitterness and reduces the amount of oil they absorb during frying. Don’t skip this step for the best texture and flavor.

    Spices: If you can’t find Khmeli Suneli or adjika, you can substitute with other spice blends like garam masala (for a slightly different but still aromatic flavor) or use a mix of chili paste and paprika in place of adjika.

    Storage:

    Refrigeration: The beef stew can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors will deepen over time, making it taste even better the next day.

     

    Freezing: You can also freeze the stew for up to 3 months. To reheat, thaw overnight in the refrigerator and warm it up on the stovetop over low heat until heated through.

    Nutritional Facts (Per Serving):

    Calories: 350-400 kcal

    Protein: 30-35 g

    Fat: 20-25 g

    Carbohydrates: 12-15 g

     

    Fiber: 4 g