Oatmeal, Walnut, and Banana Bars with Chocolate

Ingredients:

• • 160g oatmeal

• • 80g walnuts
  • 80g dried plums (optional)
  • 200g banana (2 bananas)

• 100g chocolate (dark or milk)

Instructions:

1. Prepare the Oatmeal:

• • Heat a pan over medium heat and add the oatmeal.
  • Fry the oatmeal for about 5 minutes, stirring occasionally until lightly toasted and fragrant.

2. Prepare the Nuts and Fruit:

• • Grind the walnuts until finely chopped.
  • If using dried plums, grind them as well into smaller pieces.
  • Peel and mash the bananas until smooth.

3. Combine Ingredients:

• In a mixing bowl, combine the toasted oatmeal, ground walnuts, ground plums (if using), and mashed bananas.
• Stir the mixture thoroughly until well combined and evenly distributed.

4. Shape and Bake:

• • Line a baking dish with parchment paper for easy removal.

• Press the mixture evenly into the prepared dish, smoothing the surface.
• Bake in a preheated oven at 180°C (350°F) for 15-20 minutes, or until golden and set.

5. Prepare the Chocolate:

• • While the oatmeal bars are baking, melt the chocolate in a double boiler or in a heatproof bowl over simmering water, stirring until smooth.

6. Finish the Dessert:

• • Once the baked oatmeal mixture is out of the oven and slightly cooled, pour the melted chocolate over the top, spreading it evenly.
  • For extra crunch and flavor, sprinkle additional chopped walnuts on top (optional).
  • Place the dish in the refrigerator to allow the chocolate to fully set.

7. Serve:

• Once the chocolate has solidified, cut the mixture into bars and enjoy this delicious, healthy treat!

Serving Suggestions:

• • These bars are perfect for breakfast on-the-go or as a mid-day snack.
  • Enjoy with a cup of coffee, tea, or a glass of milk for a wholesome snack.

Storage:

• Refrigerate: Store in an airtight container in the refrigerator for up to 5 days.
• Freeze: You can also freeze the bars for up to 1 month. Thaw in the fridge or at room temperature before serving.

Quick and Easy Nougat Recipe: No Condensed Milk, No Honey, No Chocolate

Ingredients:

• For the Nougat:
  • • 3/4 cup water (150 ml)
    • 1 1/2 cups sugar (300 g)

   

  • • 1 tbsp lemon juice
    • 1/2 cup butter
    • 1/2 tsp liquid vanilla extract

   

  • • 2 1/2 cups milk powder (200 g)
    • 1/2 cup roasted pistachios (80 g), chopped
    • 1/4 cup roasted almonds (40 g), chopped

   

Instructions:

1. Prepare Your Pan:

• Line an 8×8 inch (20×20 cm) baking dish with parchment paper or lightly grease it. This will make it easier to remove the nougat once it’s set.

2. Cook the Syrup:

• • In a medium saucepan, combine the water, sugar, and lemon juice. Stir over medium heat until the sugar is fully dissolved.

• Once dissolved, increase the heat and bring the mixture to a boil. Allow it to boil without stirring until it reaches the soft-ball stage (about 115°C or 240°F on a candy thermometer). This stage ensures that the nougat will have the right texture.

3. Prepare the Nougat Mixture:

• • While the syrup is boiling, melt the butter in a large bowl. Stir in the liquid vanilla extract.
  • Gradually add the milk powder to the melted butter, mixing until smooth and well combined.

4. Combine and Mix:

• Once the syrup reaches the soft-ball stage, remove it from the heat. Carefully pour the hot syrup into the milk powder mixture, stirring constantly. Be cautious as the mixture will be very hot.
• Continue to stir until the mixture is well blended and begins to thicken.

5. Add Nuts and Set:

• • Fold in the chopped pistachios and almonds until evenly distributed.

• Pour the nougat mixture into the prepared baking dish, spreading it out evenly with a spatula.

6. Cool and Cut:

• • Allow the nougat to cool completely at room temperature, which should take about 2 hours. This will help it set properly.
  • Once cooled and firm, lift the nougat out of the dish using the parchment paper and cut into squares or rectangles.

Cooking Tips:

• • Candy Thermometer: Using a candy thermometer ensures that the syrup reaches the correct temperature for the perfect nougat texture.
  • Mixing: Stir the syrup into the milk powder mixture carefully to avoid splatters, as the syrup will be very hot.
  • Cool Completely: Make sure the nougat cools completely before cutting to achieve clean cuts and a firm texture.

Nutritional Benefits:

This nougat recipe incorporates roasted nuts, providing protein, healthy fats, and essential nutrients. Pistachios and almonds are also rich in antioxidants and vitamins. While the nougat is a sweet treat, enjoying it in moderation can be part of a balanced diet.

Why You’ll Love This Recipe:

You’ll love this nougat for its simplicity and the delightful combination of chewy nougat with crunchy nuts. It’s an easy recipe to follow and doesn’t require special ingredients like condensed milk or honey. The result is a delicious, homemade confection that’s perfect for sharing or enjoying on your own.

Dietary Information:

• • Vegetarian-Friendly: This recipe is suitable for vegetarians as it contains no animal products aside from butter.

• Customizable: Feel free to substitute other types of nuts or adjust the amount of nuts based on your preference.

Fluffy Kefir and Green Onion Pie with Egg Filling

Ingredients

For the Dough:

• • Eggs: 3 pcs
  • All-purpose flour: 250 g
  • Kefir: 250 ml

• • Sour cream (20% fat): 150 g
  • Baking powder: 15 g
  • Salt: ½ tsp

• Butter (melted): 20 g

For the Filling:

• • Green onion (chopped): 250 g
  • Eggs (hard-boiled and chopped): 4 pcs

• Sour cream (20% fat): 1 tbsp
• Salt: ½ tsp

For Brushing the Pie:

• • Egg yolk: 1 pc

• Sour cream (20% fat): 1 tbsp

Prep Time, Cooking Time, and Total Time

• • Prep Time: 30 minutes
  • Cooking Time: 45 minutes

• Total Time: 1 hour 15 minutes

Nutritional Information (per serving)

• • Calories: ~280 kcal
  • Protein: 9 g

• • Carbohydrates: 20 g
  • Fat: 17 g
  • Fiber: 1 g

Servings

This recipe serves 6–8 people.

Steps to Prepare

1. Prepare the Dough

1. 1. In a large mixing bowl, whisk together the eggs, kefir, and sour cream until smooth.
   2. Add the salt and baking powder, mixing to combine.

1. Gradually sift in the flour while stirring, ensuring there are no lumps.
2. Stir in the melted butter and mix until a smooth, thick batter forms. Set aside while preparing the filling.

2. Prepare the Filling

1. 1. Boil the eggs until hard (approximately 10 minutes), cool them in cold water, and peel. Chop the eggs finely.

1. In a bowl, combine the chopped eggs, green onions, sour cream, and salt. Mix thoroughly to create a cohesive filling.

3. Assemble the Pie

1. 1. Preheat your oven to 180°C (350°F). Grease a round or rectangular baking dish with butter or line it with parchment paper.
   2. Pour half of the batter into the prepared baking dish, spreading it evenly to cover the bottom.

1. Spoon the green onion and egg filling over the batter, spreading it out evenly.
2. Pour the remaining batter over the filling, ensuring it covers the entire surface.

4. Brush and Bake

1. 1. In a small bowl, mix the egg yolk and sour cream for brushing. Use a pastry brush to spread the mixture evenly over the top of the pie.

1. Place the pie in the preheated oven and bake for 40–45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

5. Cool and Serve

1. Allow the pie to cool slightly in the baking dish before slicing. Serve warm or at room temperature for the best flavor.

Caramelized Banana Chocolate Pancake Cake

November 18, 2024 by Noty Cheese

Lemon Sponge Cake with Lemon Frosting

Ingredients:

For the Lemon Sponge Cake:

• • All-Purpose Flour (Maida): 1 + 1/2 cups (180g)
  • Baking Soda: 1/2 teaspoon (3g)

• • Baking Powder: 1 teaspoon (4g)
  • Lemon Zest: 1 teaspoon (2g)
  • Vegetable Oil: 3/4 cup (180mL)

• • Castor Sugar: 1 + 1/2 cups (300g)
  • Yogurt/Hung Curd: 1 cup (285g)
  • Vanilla Extract: 1/2 teaspoon

• Lemon Juice: 5 tablespoons (75mL)
• Milk: 1/2 cup (120mL)

For the Lemon Frosting:

• • Powdered Sugar: 1 cup (120g)
  • Lemon Juice: 2 tablespoons (30mL)
  • Lemon Zest: 1/2 teaspoon

• Vegan Butter or Margarine: 1/4 cup (60g), softened

Directions:

1. 1. Preheat the Oven:
      • • Preheat your oven to 180°C (350°F). Grease and line a 9-inch round cake pan with parchment paper to prevent the cake from sticking.

       

   2. Mix Dry Ingredients:
      • • In a large mixing bowl, sift together 1 + 1/2 cups (180g) of all-purpose flour, 1/2 teaspoon of baking soda, and 1 teaspoon of baking powder.
        • Add 1 teaspoon of lemon zest and mix well to infuse the flour with a natural citrus aroma.

       

   3. Combine Wet Ingredients:
      • • In a separate bowl, combine 3/4 cup (180mL) of vegetable oil and 1 + 1/2 cups (300g) of castor sugar. Whisk until the sugar dissolves and the mixture is smooth.
        • Add 1 cup (285g) of yogurt or hung curd, 1/2 teaspoon of vanilla extract, and 5 tablespoons (75mL) of lemon juice. Mix until well combined.

       

   4. Combine Dry and Wet Mixtures:
      • • Gradually add the wet ingredients to the dry ingredients, alternating with 1/2 cup (120mL) of milk.
        • Gently fold the batter using a spatula or whisk until there are no lumps. Be careful not to overmix.

       

   5. Pour Batter into Pan:
      • • Pour the prepared batter into the lined cake pan and smooth the top with a spatula.
        • Tap the pan gently on the countertop to remove any air bubbles.

       

   6. Bake the Cake:
      • Place the cake in the preheated oven and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. The top should be lightly golden and spring back when touched.

1. 1. Cool the Cake:
      • Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes.
      • Transfer the cake to a wire rack to cool completely before frosting.

1. 1. Prepare the Lemon Frosting:
      • • In a medium bowl, beat 1/4 cup (60g) of softened vegan butter or margarine until creamy.
        • Gradually add 1 cup (120g) of powdered sugar, 2 tablespoons (30mL) of lemon juice, and 1/2 teaspoon of lemon zest.
        • Beat the mixture until it becomes smooth and fluffy. Adjust the consistency by adding more powdered sugar or lemon juice if needed.

       

   2. Assemble the Cake:
      • • Once the cake is completely cooled, spread the lemon frosting evenly over the top using a spatula or palette knife.
        • Decorate with additional lemon zest or slices if desired.

       

   3. Serve:
      • Slice the cake and serve it as a delightful dessert for any occasion. The zesty flavor and soft texture will surely impress your guests.

Serving Suggestions:

• • Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
  • Pair with a cup of tea or coffee for a perfect afternoon treat.

• Garnish with fresh berries for added flavor and color.
• Enjoy as a light dessert after a hearty meal.

Cooking Tips:

• • Make sure the yogurt is at room temperature before mixing it into the batter.
  • Use fresh lemons for the zest and juice to enhance the cake’s flavor.
  • If you prefer a more intense lemon flavor, increase the lemon zest in both the cake and frosting.

Nutritional Benefits:

• • Lemon: High in vitamin C, boosts immunity, and aids digestion.
  • Yogurt: Provides probiotics for gut health and adds moisture to the cake.

• Vegetable Oil: Contains healthy fats and keeps the cake tender.

Dietary Information:

• • Vegetarian

• Contains gluten and dairy
• Can be made vegan by substituting yogurt with a plant-based alternative

Fresh Carrot-Infused Homemade Cheese

Ingredients:

• • 1 liter of milk
  • 2 large carrots

• • 200 g sour cream
  • 2 eggs
  • 1 tsp salt

• 1 tbsp chopped carrots

Directions:

1. 1. Heat the milk over medium heat until it’s hot but not boiling.

1. 1. Grate or blend the carrots, then squeeze out the juice.
   2. Mix the sour cream, eggs, and salt in a bowl.
   3. Once the milk is hot, slowly pour in the carrot juice.

1. 1. As the milk begins to boil, add the sour cream mixture and 1 tbsp of the chopped carrots.
   2. Continue cooking for about 10 minutes until the milk curdles and the whey separates.
   3. Prepare a strainer lined with cheesecloth, and pour the mixture into it, allowing the whey to drain.

1. Transfer the cheese curds into a mold, place a weight on top, and let it set for 3-4 hours.
2. Once the time is up, your fresh carrot-infused cheese is ready to enjoy!

Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes

Kcal: 150 kcal | Servings: 6 servings

Additional Information

Nutrition Facts:

This carrot-infused homemade cheese is a nutritious and balanced treat, combining the richness of dairy with the natural sweetness of carrots. Here’s a quick breakdown of the nutritional content per serving:

• • Calories: 150 kcal
  • Protein: 8g

• • Fat: 10g
  • Carbohydrates: 8g
  • Fiber: 1g

• Sugar: 5g
• Calcium: 25% DV
• Vitamin A: 90% DV

No Flour! Sugar-free! 3 Ingredient Apple Pie: A Simple and Healthy Recipe

Ingredients

To whip up this delicious apple pie, you’ll need:

• 2 3/4 cups of oat flakes
• 2 apples
• 3 eggs
• 1 tablespoon baking powder
• 1 teaspoon of cinnamon
• A few drops of vanilla extract
• Cranberries (to taste)
• Nuts (for decoration, to taste)

Preparation

Let’s get started on this delightful journey of baking bliss! Here’s how to prepare your sugar-free apple pie:

Mixing it Up

Once you’ve gathered all your ingredients, it’s time to work some magic in the kitchen:

1. Grinding Oat Flakes: Begin by adding oat flakes and a spoonful of baking powder into an electric mixer. Pulse until the oat flakes are finely chopped, but be cautious not to overdo it.

2. Apple Puree: Peel and core the apples, then chop them into pieces. Using a food processor, blitz the apples until they form a smooth puree.

3. Flavor Infusion: Transfer the apple puree into a large bowl and add a dash of cinnamon and a few drops of vanilla extract. Give it a good mix with a spatula until well combined.

Baking Brilliance

Now, let’s turn up the heat and bake up some goodness:

4. Mixing it Together: Crack the eggs into the bowl with the apple mixture and whisk until you achieve a smooth consistency.

5. Incorporating Oat Flour: Gradually add the ground oat flakes into the bowl, mixing well with a spatula until fully incorporated.

6. Preparing the Pan: Line an 18-centimeter diameter mold with baking paper and pour the batter into it, ensuring an even layer.

7. Adding Finishing Touches: Sprinkle a handful of cranberries and chopped nuts on top of the batter, gently pressing them into the mixture.

Final Flourish

It’s time to let the oven work its magic:

8. Baking Bliss: Preheat your oven to 180 degrees Celsius and bake the apple pie for approximately three-quarters of an hour, or until golden brown and fragrant.

9. Sweet Sensations: Once baked, remove the pie from the oven and let it cool slightly. Finish it off with a dusting of icing sugar for that perfect, Instagram-worthy touch.

Health Benefits

Indulging in this sugar-free apple pie isn’t just a treat for your taste buds—it’s also packed with health benefits:

• Oats: Rich in fiber, oats help promote digestive health and keep you feeling full for longer.
• Apples: Packed with vitamins and antioxidants, apples support immune function and aid in weight management.
• Eggs: A good source of protein, eggs help build and repair tissues, making them an essential component of any balanced diet.

Pumpkin and Banana Jelly Dessert

Ingredients

• Pumpkin: 500 g (about 2½ cups), peeled and diced
• Bananas: 2 medium, mashed
• Sugar: 120 g (½ cup)
• Water: ½ cup (optional, for blending)
• Milk: 600 ml (2½ cups)
• Agar-Agar: 25 g (about 3 tablespoons)

Directions

• Cook the Pumpkin:
  • Peel and dice the pumpkin into small cubes.
  • Place the pumpkin in a pot with a little water and cook over medium heat for 10 minutes, or until soft. Mash the cooked pumpkin or blend it into a smooth puree.
• Prepare the Banana Mixture:
  • Mash the bananas in a bowl until smooth. Combine them with the pumpkin puree.
• Cook with Agar-Agar:
  • In a separate pot, combine the milk, sugar, and agar-agar. Stir well to dissolve.
  • Bring the mixture to a gentle boil over medium heat, stirring constantly. Let it simmer for 5 minutes to activate the agar-agar.
• Combine and Set:
  • Gradually mix the pumpkin-banana puree into the agar-agar milk mixture, ensuring it’s well combined.
  • Pour the mixture into a mold or serving glasses. Let it cool to room temperature before placing it in the refrigerator.
• Chill and Serve:
  • Allow the jelly to set in the fridge for at least 5 hours. Once set, slice or scoop and serve chilled.

5 Serving Suggestions

• Garnish with a dollop of whipped cream and a sprinkle of cinnamon for added flavor.
• Top with chopped nuts, such as walnuts or pecans, for a crunchy texture.
• Add fresh fruit slices like berries or kiwi for a colorful presentation.
• Drizzle with honey or caramel sauce for extra sweetness.
• Serve with a scoop of vanilla ice cream for a decadent dessert.

5 Cooking Tips

• Use ripe bananas for a naturally sweeter flavor.
• Stir constantly while cooking with agar-agar to prevent clumping.
• Blend the pumpkin puree until smooth for the best texture.
• Adjust the sugar amount based on the sweetness of your pumpkin and bananas.
• Ensure the agar-agar is fully dissolved and activated by simmering it for at least 5 minutes.

Nutritional Benefits

• Pumpkin: Rich in vitamin A, fiber, and antioxidants, supporting eye health and immunity.
• Bananas: Provide potassium, vitamin C, and natural sweetness.
• Agar-Agar: A plant-based gelatin alternative, high in fiber and low in calories.

Dietary Information

• Vegetarian: Yes
• Vegan: Substitute milk with plant-based milk.
• Gluten-Free: Yes
• Dairy-Free: Use a non-dairy milk alternative like almond or oat milk.

Nutritional Facts (Per Serving)

• Calories: 150 kcal
• Protein: 3g
• Fat: 2g
• Carbohydrates: 32g
• Fiber: 2g
• Sugar: 18g

Storage

• Refrigeration: Store in an airtight container in the fridge for up to 3 days.
• Freezing: Not recommended as the texture may change upon thawing.

Cream-Filled Apple Cake Recipe

Ingredients

Cream Filling
2 egg yolks
1/4 cup sugar (60 g)
1 teaspoon vanilla essence (optional)
1 cup milk (240 ml / 8 fl oz)
1 tablespoon cornstarch (15 g)
Cake Batter
2 egg whites (saved from the cream filling)
2 eggs
A pinch of salt
1/2 cup milk (120 ml / 4 fl oz)
Grated peel of 1 lemon
Juice of half a lemon
2 cups flour (260 g)
1 teaspoon baking powder
3 apples
Decoration
1 teaspoon powdered sugar (optional)

Directions

Cream Filling
Prepare the Cream:

In a saucepan, whisk together the egg yolks and 1/4 cup sugar until well combined.
Add the vanilla essence, milk, and cornstarch, and stir until smooth.
Cook over medium heat, stirring constantly, until the mixture thickens.
Cover the cream with plastic wrap, ensuring the wrap touches the surface to prevent a skin from forming. Set aside to cool to room temperature.

Cake Batter
Prepare the Egg Whites:

In a large mixing bowl, beat the 2 egg whites until stiff peaks form. Set aside.

Combine Wet Ingredients:

In another bowl, beat the 2 whole eggs with a pinch of salt.
Add 1/2 cup milk, grated lemon peel, and lemon juice. Mix well.

Combine Dry Ingredients:

In a separate bowl, sift together the flour and baking powder.

Prepare the Apples:

Peel, core, and chop the apples into small pieces.

Combine Ingredients:

Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Gently fold in the beaten egg whites.
Fold in the chopped apples.

Prepare the Baking Pan:

Preheat the oven to 180°C (356°F).
Grease and line a 25 cm tall baking mold with moistened baking paper to help it adapt better to the mold.

Assemble the Cake:

Pour half of the cake batter into the prepared pan.
Add the cooled cream in a spiral shape over the batter.
Pour the remaining batter on top of the cream.

Bake the Cake:

Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Decoration

Decorate the Cake:

Allow the cake to cool completely.
Dust with powdered sugar for a vintage texture (optional).

Serving Suggestions

Serve the cake warm or at room temperature.
Enjoy with a cup of tea or coffee for a delightful treat.

Carrot and Apple Oatmeal Cake with White Chocolate Nut Topping

 

Protein Bars: A Tastier and Healthier Snickers Alternative in Just 5 Minutes
Table of Contents
In today’s fast-paced world, finding a nutritious yet delicious snack can be quite a challenge. Most of the readily available options are loaded with sugar and unhealthy additives. However, there’s a fantastic alternative that you can make at home in just five minutes – protein bars! These bars not only satisfy your sweet cravings but also provide a healthy dose of protein without the guilt. In this article, we’ll show you how to create your own protein bars that are not only tastier than Snickers but also free from sugar and baking. Let’s dive into the details.

Ingredients You’ll Need:
For the Base:

8.8 ounces (250 grams) of peanut butter
3.5-5.3 ounces (100-150 grams) of coconut flour (depending on the desired consistency)
1.8 ounces (50 grams) of sweetener (choose from honey, maple syrup, or stevia)
For the Glazing:

1.8 ounces (50 grams) of cocoa powder
Coconut milk and sweetener to taste
The Simple Preparation Process:
Mixing the Dough
Start by taking a bowl and adding 250 grams of peanut paste (butter) into it. You can easily make peanut paste at home if you prefer the homemade touch.
Gradually add 100 grams of coconut flour into the bowl and mix it with the peanut paste. Depending on the desired consistency of your mixture, you can add the remaining 50 grams of coconut flour if necessary.
Now, it’s time to sweeten the mixture. You have options here – you can use honey, stevia, or maple syrup as a natural sweetener. Add it to the bowl and mix everything thoroughly. The mixture should be thick but still easy to pour into a mold.
See also Puff Pastry with Homemade Custard and Chocolate Drizzle

Molding and Chilling
Take a mold with a flexible rim; it should be smaller in size since this recipe makes a smaller batch. If you desire more, simply double the ingredients.
Pour the prepared mixture into the mold and use a spatula to pat it down and level it nicely.
Cover the mold with cling film and place it in the refrigerator for 2-3 hours to let it cool.
Preparing the Glaze
While your protein bar mixture is cooling in the fridge, you can prepare the glaze. Take 50 grams of cocoa and gradually add a little coconut milk until it forms a runny glaze.
Adjust the sweetness of the glaze to your liking by adding sweetener. Mix it well.
The Final Touch
Once the protein bar mixture has cooled, remove it from the refrigerator.
Pour the prepared glaze evenly over the top of the mixture.
Cut the bars into cubes, and they are ready to be served immediately.
These homemade protein bars not only taste amazing but also provide you with a nutritious snack option. Some even say they are tastier than Snickers! Plus, they are sugar-free and require no baking. What more could you ask for?

Conclusion
In a world filled with unhealthy snacking options, making your own protein bars is a game-changer. They are easy to prepare, healthier than traditional candy bars, and customizable to your taste preferences. Next time you’re craving a sweet treat, whip up a batch of these protein bars and enjoy guilt-free snacking.

Fresh and Fruity Jelly Cake Recipe

Ingredients

For the Fruit Jelly Layer:

• • Water: 3 cups

• • Sugar: 1 cup
  • Agar Agar: 20g
  • Fruits or Berries: 1-2 pieces of different kinds, peeled and cut into slices or cubes

For the Strawberry Jelly Layer:

• • Water: 1/2 cup
  • Strawberry Purée: 1 cup (made by blending fresh or frozen strawberries)

• Sugar: 1.5 tablespoons
• Agar Agar: 10g

Directions

Step 1: Prepare the Fruit Jelly Layer

1. 1. Mix the Ingredients: In a large saucepan, combine 3 cups of water, 1 cup of sugar, and 20g of agar agar. Stir the mixture well and let it sit for 15-20 minutes. This allows the agar agar to fully absorb the liquid, ensuring a smooth and even jelly texture.
   2. Prepare the Fruits: While the agar agar mixture is resting, peel and cut your chosen fruits and berries into bite-sized pieces. Do you like experimenting with different fruits? Feel free to mix and match to your taste! Some great options include kiwi, mango, blueberries, raspberries, and pineapple.
   3. Bring the Syrup to a Boil: After the agar agar has soaked, bring the mixture to a boil over medium heat, stirring constantly to dissolve the sugar and agar agar completely.

1. Assemble the Cake: Pour a thin layer of the hot syrup into the bottom of your mold or cake pan. Then, arrange the fruit pieces in a pattern of your choice. This will be the top of your jelly cake, so take your time to create a design that looks beautiful! Gradually add the remaining fruit and pour the rest of the syrup over the top to cover the fruit completely.
2. Chill the Jelly: Place the mold in a cool place, such as the refrigerator, for about 10 minutes to allow the jelly to set.

Step 2: Prepare the Strawberry Jelly Layer

1. 1. Make the Strawberry Smoothie: In a separate saucepan, combine 1/2 cup of water, 1 cup of strawberry purée, 1.5 tablespoons of sugar, and 10g of agar agar. Mix the ingredients well.
   2. Boil the Mixture: Bring the strawberry mixture to a boil over medium heat, stirring constantly until the sugar and agar agar are completely dissolved.
   3. Add the Strawberry Layer: Once the fruit jelly layer has set, pour the strawberry jelly over it. This adds a vibrant, sweet layer to your cake that complements the fruit beautifully.

1. Chill Again: Place the mold back in the refrigerator for another 10-15 minutes, or until the strawberry layer has fully set.

Step 3: Serve the Jelly Cake

1. 1. Unmold the Jelly Cake: Once the jelly is fully set, gently turn it out onto a serving plate. The fruit layer will be on top, showcasing your beautiful arrangement of fruits.

1. Enjoy: Mmm… how fresh and delicious! Serve your jelly cake chilled, and enjoy the refreshing combination of fruity flavors and smooth jelly texture.

Tips

• • Agar Agar Setting: Make sure to bring the agar agar mixture to a full boil, as this activates the setting properties. If the jelly doesn’t set properly, it may be because the mixture didn’t reach a high enough temperature.
  • Fruit Choices: Avoid using fruits like pineapple, kiwi, or papaya in raw form, as they contain enzymes that can prevent the agar agar from setting. If you wish to use these fruits, cook them briefly to deactivate the enzymes before adding them to the jelly.

• Storage: This jelly cake can be stored in the refrigerator for up to 3 days. Cover it with plastic wrap to prevent it from drying out.
• Serving Suggestions: This jelly cake is perfect for a light dessert after a heavy meal, or as a refreshing treat on a hot day. It pairs wonderfully with a dollop of whipped cream or a drizzle of honey.

Nutrition Facts (Per Serving)

• • Calories: 150 kcal

• • Carbohydrates: 35g
  • Protein: 1g
  • Fat: 0.5g

• Sodium: 10mg
• Fiber: 2g
• Sugar: 30g

Spinach and Cheese Stuffed Croissants

Ingredients:

For the Filling:

• • Onion: 1 small, finely chopped
  • Olive Oil: 3-4 tablespoons
  • Garlic Cloves: 3, grated

• • Scallions: 6, thinly sliced
  • Spinach Leaves: 1 pound (455g)
  • Salt: To taste

• • Black Pepper: Freshly cracked, to taste
  • Dried Dill: 1 teaspoon
  • Cream Cheese: 4 oz (115g)

• Feta Cheese: 11 oz (300g), crumbled
• Shredded Cheese (Mozzarella, Gouda, or Gruyère): To taste

For the Croissants:

• Croissants: 4-5, sliced in half lengthwise

Directions:

Preheat the Oven:

1. Preheat the oven to 350°F (180°C).

Prepare the Filling:

2. 2. Cook the Onion: Heat olive oil in a skillet over medium heat. Add the finely chopped onion and a pinch of salt. Sauté for about 8 minutes until soft and golden.

2. 2. Add Garlic: Stir in the grated garlic and cook until fragrant, about 1 minute.
   3. Cook Scallions: Add the thinly sliced scallions and cook for another 2-3 minutes until softened.
   4. Cook Spinach: Add the spinach in batches, along with salt and pepper, cooking over high heat until the spinach wilts and the liquid evaporates. This should take 5-7 minutes.

2. Mix in Dill and Cream Cheese: Remove from heat and stir in the dried dill and cream cheese, mixing until fully combined.
3. Add Feta Cheese: Stir in the crumbled feta cheese until evenly distributed.

Assemble the Croissants:

8. 8. Prepare Croissants: Place the bottoms of the sliced croissants on a baking tray lined with parchment paper.

8. Add Filling: Divide the spinach and cheese filling among the croissants. Top with shredded mozzarella or your preferred cheese.

Bake:

10. 10. Bake Croissants: Bake in the preheated oven for 10 minutes or until the cheese melts and the filling is heated through.
    11. Add Croissant Tops: Place the croissant tops over the filling and return to the oven for 3-4 minutes, allowing them to warm through and become lightly toasted.

Serving Suggestions:

• Serve warm with a fresh green salad or roasted vegetables for a complete meal.
• Pair with a light tomato or vegetable soup for a cozy lunch or dinner.

Cooking Tips:

• • Prevent Soggy Filling: Cook the spinach on high heat to evaporate excess moisture before mixing with the cheese.

• Flavor Boost: Add a pinch of nutmeg to the spinach mixture for extra depth of flavor.
• Cheese Variety: Use a mix of cheeses like cheddar, Swiss, or gouda to enhance the flavor complexity.

Nutritional Benefits:

• • Spinach: Loaded with vitamins A, C, and K, along with iron, magnesium, and antioxidants.

• Feta Cheese: Rich in protein and calcium, supporting bone health.
• Olive Oil: A good source of heart-healthy monounsaturated fats.

Dietary Information:

• • Vegetarian-Friendly: Ensure all cheeses are suitable for vegetarians.

• Lighter Option: Use low-fat cream cheese and reduce the amount of shredded cheese for a lighter version.

Storage Tips:

• • Refrigerate Leftovers: Store any leftover croissants in an airtight container in the refrigerator for up to 2 days.
  • Reheat: Reheat in the oven at 350°F (180°C) for 5-7 minutes until warmed through.

Why You’ll Love This Recipe:

• Comforting and Satisfying: The rich, cheesy spinach filling inside a flaky croissant is the perfect combination of comfort and indulgence.
• Easy to Make: These stuffed croissants are simple to prepare and are great for a quick meal or snack.
• Versatile: Enjoy them for breakfast, lunch, brunch, or as an appetizer at your next gathering.

Lemon Sponge Cake with Lemon Cream and Almond Topping

Ingredients:

For the Lemon Sponge Cake:

• • Sugar: 150g (3/4 cup)
  • Lemon Zest: From 1 lemon

• • Eggs: 5 large
  • Flour: 160g (1 1/4 cup)
  • Baking Powder: 5g (1 teaspoon)

For the Lemon Cream Filling:

• • Sugar: 150g (3/4 cup)
  • Cornstarch: 50g (1/3 cup)
  • Egg: 1 large

• • Lemon Juice: 80ml (1/3 cup)
  • Milk: 500ml (2 cups)
  • Turmeric: A pinch (for color)

• Butter: 170g (3/4 cup), softened

For the Syrup:

• • Sugar: 50g (1/4 cup)
  • Lemon Juice: 1 tablespoon

• Hot Water: 100ml (1/2 cup)

For Topping:

• Almond Leaves: A handful, toasted if desired

Directions:

1. Prepare the Lemon Sponge Cake:

1. 1. Preheat your oven to 180°C (350°F). Grease and line a round 24 cm cake pan.

1. 1. In a mixing bowl, beat 150g sugar with the zest of 1 lemon until fragrant.
   2. Add 5 eggs to the mixture and whisk until light and fluffy.
   3. Gradually sift in 160g flour and 5g baking powder. Gently fold until fully combined.

1. Pour the batter into the prepared cake pan and bake for 10-15 minutes, or until a toothpick inserted in the center comes out clean.
2. Once baked, let the cake cool on a wire rack.

2. Prepare the Lemon Cream Filling:

1. 1. In a saucepan, combine 150g sugar, 50g cornstarch, and 1 egg. Mix well.

1. 1. Gradually stir in 80ml lemon juice and 500ml milk.
   2. Cook the mixture over low heat, whisking continuously, until it thickens to a custard-like consistency (about 5-7 minutes).
   3. Add a pinch of turmeric for color and mix well.

1. Remove from heat and allow the cream to cool to room temperature.
2. Once cool, whisk in 170g of softened butter until smooth and creamy.

3. Prepare the Syrup:

1. 1. In a small saucepan, dissolve 50g sugar in 100ml hot water.

1. Add 1 tablespoon of lemon juice and stir until fully dissolved. Set aside to cool.

4. Assemble the Cake:

1. 1. Once the sponge cake is completely cooled, slice it in half horizontally.
   2. Brush both layers with the lemon syrup to add moisture and flavor.

1. Spread the prepared lemon cream over the bottom layer of the cake.
2. Place the top half of the sponge cake on top of the cream.

5. Topping:

1. 1. Garnish the top of the cake with almond leaves.

1. Optionally, lightly toast the almond leaves for extra flavor and crunch.

Serving Suggestions:

• • With Whipped Cream: Serve with a dollop of fresh whipped cream.
  • Extra Lemon Zest: Garnish with a sprinkle of extra lemon zest for added fragrance.

• Berry Side: Add fresh berries like raspberries or blueberries to complement the lemon flavor.

Cooking Tips:

• • Room Temperature Ingredients: Ensure all ingredients, especially eggs and butter, are at room temperature for a better rise and texture.
  • Turmeric for Color: A small pinch of turmeric gives the cream a lovely yellow color without altering the flavor.

• Cooling the Cream: Let the cream cool completely before adding the butter to avoid it from melting and splitting.

Nutritional Benefits:

• • Lemons provide a good source of vitamin C and antioxidants.
  • Almonds offer healthy fats and vitamin E.

• Eggs contribute to the cake’s protein and essential vitamins.

Storage:

Store the cake in the refrigerator for up to 3 days. Cover it to prevent the sponge from drying out.

Why You’ll Love This Recipe:

• • Refreshing Flavor: The tangy lemon cream balances perfectly with the light sponge.

• Easy to Make: Simple steps with common ingredients make this a go-to cake for any occasion.
• Versatile Topping: The almond leaves provide a crunchy contrast, but you can also top with powdered sugar or candied lemon slices.