Category: chicken

Walnut and Raisin Sweet Buns

Ingredients:

For the Dough:

• • 450-500 g wheat flour (4 cups)
  • 2 tablespoons sugar
  • 13 g fresh yeast (1/2 oz)

• • 125 ml warm water (1/2 cup)
  • 125 ml warm milk (1/2 cup)
  • 50 ml olive oil (5 tablespoons)

• 5-6 g salt (1/2 teaspoon)
• 1 egg + 1 egg yolk

For the Filling:

• 150 g walnuts, chopped (1 1/4 cups)
• 150 g raisins (1 cup)

For the Egg Wash:

• 1 egg
• 1-2 tablespoons milk

Instructions:

1. 1. Activate the Yeast:
      • In a small bowl, dissolve the fresh yeast in warm water. Add a pinch of sugar to help activate the yeast. Let it sit for 5-10 minutes until it becomes foamy.
   2. Prepare the Dough:
      • • In a large mixing bowl, combine the flour, sugar, and salt. Create a well in the center and pour in the activated yeast mixture, warm milk, olive oil, one egg, and one egg yolk.

       

      • Mix the ingredients until a dough begins to form, then knead for about 10 minutes by hand or with a stand mixer fitted with a dough hook. The dough should be smooth, elastic, and slightly sticky.
      • Shape the dough into a ball, place it in a lightly oiled bowl, and cover with a clean kitchen towel. Allow it to rest in a warm place for 50-60 minutes or until it doubles in size.

1. Prepare the Filling:
   • While the dough is rising, chop the walnuts and set them aside with the raisins.
2. Shape the Buns:
   • • Once the dough has risen, punch it down to release excess air. Transfer it to a floured surface and divide it into equal pieces, typically about 12-15 portions, depending on the desired size of your buns.

    

   • Roll each portion into a ball, then flatten it slightly and add a generous spoonful of the walnut and raisin mixture to the center. Fold the dough around the filling and shape it back into a ball.
3. Arrange and Proof:
   • • Place each bun on a baking tray lined with parchment paper, ensuring there is some space between each one to allow for expansion. Cover the tray with a towel and let the buns rest for another 20-30 minutes.

    

4. Egg Wash and Bake:
   • • Preheat the oven to 180°C (356°F). In a small bowl, whisk together one egg with 1-2 tablespoons of milk to make the egg wash.
     • Brush each bun generously with the egg wash to give them a beautiful golden finish when baked.

    

   • Bake the buns in the preheated oven for 30-35 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom.
5. Serve and Enjoy:
   • Allow the buns to cool slightly on a wire rack before serving. They are delicious enjoyed warm and pair beautifully with a pat of butter or a drizzle of honey.

Lemon Yogurt Cake

Ingredients

• • 3 eggs
  • 160 g sugar (4/5 cups)

• • A pinch of salt
  • A little vanilla
  • 100 ml oil (1/3 cup and 1 tbsp)

• • 180 ml yogurt (3/4 cup)
  • Zest of one lemon
  • 40 ml lemon juice

• 220 g flour (1 and 1/2 cups)
• 16 g baking powder

Toppings (Optional):

• Honey or jam
• Coconut powder

Directions

1. 1. Preheat the Oven:
      Set your oven to 180°C (350°F) and grease a 24 cm casserole dish.

1. 1. Mix Wet Ingredients:
      In a large bowl, whisk together the eggs, sugar, salt, vanilla, oil, yogurt, lemon zest, and lemon juice until smooth.
   2. Combine Dry Ingredients:
      In a separate bowl, sift together the flour and baking powder.
   3. Prepare the Batter:
      Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.

1. Bake:
   Pour the batter into the prepared casserole dish. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
2. Cool and Serve:
   Allow the cake to cool in the dish. Optionally, brush with honey or jam and sprinkle with coconut powder before serving.

Additional Information

• • Serving Suggestions:
    • • Pair with a dollop of whipped cream or vanilla ice cream.

     

    • • Enjoy with a cup of tea or coffee.
      • Garnish with fresh berries or lemon slices for a burst of color.
      • Serve as a light dessert after a hearty meal.

     

  • Cooking Tips:
    • • Room Temperature Ingredients: Bring eggs and yogurt to room temperature for a smoother batter.
      • Lemon Zest: Zest only the yellow part of the lemon, avoiding the bitter white pith.

     

    • Doneness: Start checking for doneness at the 35-minute mark; cover with foil if browning too quickly.
    • Mixing: Stir the batter gently to keep the cake light and airy.

• • Nutritional Benefits:
    • • Yogurt: Adds calcium, protein, and probiotics.
      • Lemon: Provides vitamin C and antioxidants.
      • Moderate Sugar: Contains a moderate amount of sugar, making it a less indulgent treat.

     

  • Dietary Information:
    • • Vegetarian: Suitable for vegetarians.
      • Dairy-Free Option: Substitute yogurt with a non-dairy alternative like coconut yogurt.

     

  • Nutritional Facts (Per Serving, based on 8 servings):
    • • Calories: 250
      • Protein: 5g

     

    • • Carbohydrates: 30g
      • Fat: 12g
      • Fiber: 1g

     

    • Sugar: 18g
  • Storage:
    • • Room Temperature: Store in an airtight container at room temperature for up to 3 days.

     

    • Refrigeration: Can be refrigerated for up to 5 days. Bring to room temperature before serving.
    • Freezing: Wrap tightly and freeze for up to 3 months. Thaw at room temperature.

• Why You’ll Love This Recipe:
  • • Easy to Make: Simple ingredients and minimal preparation time.
    • Moist and Tender: Yogurt and oil keep the cake soft and moist.
    • Bright and Refreshing: Lemon zest and juice add a fresh, citrusy flavor.

   

  • Versatile: Perfect for breakfast, a snack, or dessert.

Rustic Apple Puff Pastry Tart with Cinnamon and Nuts

Ingredients:

• • Apples (medium-sized): 2 pcs
  • Juice of half a lemon
  • Sugar: 2 tbsp

• • Butter: 1 tsp
  • Cinnamon: A pinch
  • Savoiardi biscuits: 4–6 pcs

• • Puff pastry (store-bought or homemade): 1 sheet
  • Apricot jam: 3 tbsp (divided)
  • Milk: 2 tbsp

• Chopped nuts (almonds, walnuts, or hazelnuts): 2 tbsp
• Powdered sugar: For dusting

Steps:

1. 1. Prepare the Apples:
      • • Peel, core, and slice the apples into thin wedges.

       

      • In a medium skillet, melt the butter over medium heat. Add the apple slices, sugar, cinnamon, and lemon juice. Cook for 3–4 minutes, stirring occasionally, until the apples soften slightly and the sugar forms a light caramel glaze.
      • Remove from heat and let the apples cool.

1. Prepare the Puff Pastry Base:
   • • Preheat your oven to 180°C (356°F), ensuring it is a static oven.
     • Roll out the puff pastry sheet on a floured surface. Transfer it to a baking tray lined with parchment paper.
     • Crumble the Savoiardi biscuits and spread them evenly across the center of the puff pastry, leaving a 2-inch border around the edges. This layer helps absorb the juices from the apples, preventing a soggy crust.

    

2. Assemble the Tart:
   • • Arrange the cooled apple slices neatly over the Savoiardi layer. Sprinkle the chopped nuts over the apples for added crunch.
     • Fold the edges of the puff pastry over the apples to create a rustic border. Brush the pastry edges with milk to help them achieve a golden-brown finish.

    

   • Warm 2 tablespoons of apricot jam in the microwave or on the stovetop and brush it lightly over the apples and pastry edges for added sweetness and shine.
3. Bake the Tart:
   • • Place the tart in the preheated oven and bake for 30–35 minutes, or until the puff pastry is golden and flaky.

    

4. Finishing Touches:
   • • Once baked, remove the tart from the oven and let it cool slightly. Warm the remaining apricot jam and brush it over the apples for a glossy finish.
     • Dust the tart with powdered sugar before serving.

    

5. Serve:
   • Slice the tart and serve warm or at room temperature. Pair with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.

Baked Apple Oatmeal with Cinnamon and Nuts

Ingredients

• • 100 g (1 cup) oat flakes

• • 150 ml (2/3 cup) warm milk (dairy or plant-based)
  • 2 eggs
  • 1 tsp vanilla extract

• • 2 medium apples, peeled and grated
  • 1/4 tsp ground cinnamon
  • 1/2 tsp baking powder

• • 30 g (1/3 cup) chopped nuts (walnuts, pecans, or almonds)
  • Avocado oil, for greasing
  • Optional toppings: honey, maple syrup, yogurt, or fresh fruit

Steps How to Do It

1. 1. Preheat the Oven
      Preheat your oven to 180°C (360°F). Lightly grease a 19 cm (7.5-inch) round baking dish with avocado oil to prevent sticking.
   2. Soak the Oats
      In a medium mixing bowl, combine the oat flakes with warm milk. Let the mixture sit for 5-10 minutes to allow the oats to soften and absorb the liquid.
   3. Prepare the Wet Ingredients
      In a separate bowl, whisk the eggs until light and frothy. Add the vanilla extract and mix well.

1. 1. Mix in Apples and Spices
      Peel and grate the apples. Fold them into the soaked oats. Sprinkle in the cinnamon and baking powder, and mix to combine. These ingredients will enhance the flavor and ensure a light, fluffy texture.
   2. Combine Wet and Dry Mixtures
      Pour the egg mixture into the bowl with the oat and apple mixture. Stir until everything is well incorporated. Add the chopped nuts, reserving a few for garnish if desired.
   3. Assemble and Bake
      Transfer the mixture to the prepared baking dish. Smooth the top and sprinkle the reserved nuts for an extra crunch. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

1. Cool and Serve
   Allow the baked oatmeal to cool for 5-10 minutes before slicing. Serve warm with a drizzle of honey, a dollop of yogurt, or a sprinkle of fresh fruit.

Classic Apple Pie

Ingredients:

• • For the Pie:
    • • 4 eggs
      • 180g (1 cup) sugar

     

    • • 100g (3.5 oz) melted butter
      • 200ml (3/4 cup + 2 tbsp) milk
      • 370g (3 cups) flour

     

    • 10g (2 tsp) baking powder
    • 2 apples, unpeeled and diced

• For the Topping:
  • • 60g (1/3 cup) sugar
    • 60g (1/2 cup) flour
    • 45g (3 tbsp) cold butter

   

Directions:

1. 1. Prepare the Dough: In a large bowl, mix 370g flour with 10g baking powder. In a separate bowl, whisk together 4 eggs, 180g sugar, 100g melted butter, and 200ml milk. Combine with the flour mixture until smooth.
   2. Prepare the Filling: Gently fold 2 diced apples into the dough mixture.

1. Prepare the Topping: In a small bowl, combine 60g sugar, 60g flour, and 45g cold butter. Cut the butter into the flour and sugar until it resembles coarse crumbs.
2. Assemble and Bake: Pour the apple mixture into a greased pie dish. Sprinkle the topping evenly over the pie. Bake in a preheated oven at 180°C (355°F) for 45 minutes or until golden brown and set.

Serving Suggestions:

• • Serve warm with a scoop of vanilla ice cream.

• Enjoy with a dollop of whipped cream for extra indulgence.
• Pair with a hot cup of tea or coffee for a cozy treat.

Cooking Tips:

• • Ensure butter is melted but not hot to avoid curdling the mixture.

• Dice apples uniformly for even baking.
• For a crisper topping, add a bit of cinnamon to the crumb mixture.

Nutritional Benefits:

• • Provides a good source of fiber from apples.

• Contains essential nutrients from eggs and milk.
• Homemade with less processed sugar compared to store-bought versions.

Dietary Information:

• • Vegetarian: Yes

• Nut-Free: Yes

Nutritional Facts (Per Serving):

• • Calories: 320
  • Protein: 5g

• • Carbohydrates: 45g
  • Fat: 15g
  • Sugar: 25g

Storage:

• Store in an airtight container at room temperature for up to 2 days.
• Refrigerate for up to 1 week.
• Can be frozen for up to 3 months. Thaw before serving.

Cheese and Oregano Stuffed Flatbread Recipe

This cheese and oregano stuffed flatbread is a delicious, easy-to-make dish perfect for a quick snack or light meal. The combination of cheese and oregano offers a delightful flavor that’s sure to please.

Preparation Time

Total time: 1 hour
Preparation: 30 minutes
Cooking: 30 minutes

Ingredients

For the Dough:

350 g (3 cups) of flour
150 ml of warm water
1 tablespoon of salt
75 ml of vegetable oil
6 g of baking powder
Oil for frying

For the Stuffing:

200 g of cheese (e.g., mozzarella or your favorite melting cheese)
1 teaspoon of dried oregano

Directions

Prepare the Dough:
In a large mixing bowl, combine the flour, salt, and baking powder.
Add the vegetable oil and mix well until the flour has absorbed the oil.
Gradually add the warm water, mixing continuously until a dough forms.
Knead the dough well for about 10 minutes until it becomes smooth and elastic. This step is crucial for the texture of the flatbread.
Cover the dough with a damp cloth and let it rest for 15-20 minutes.

Prepare the Stuffing:

Grate or finely chop the cheese.
Mix the cheese with dried oregano in a bowl.

Assemble the Flatbreads:

Divide the dough into equal portions, depending on the size of the flatbreads you prefer.

Roll each portion into a ball.
Flatten each ball into a circle using a rolling pin.
Place a portion of the cheese and oregano mixture in the center of each circle.
Fold the dough over the filling, sealing the edges well. You can use a little water to help seal the edges.

Cook the Flatbreads:
Heat oil in a frying pan over medium heat.
Place the stuffed flatbreads in the pan and fry until golden brown on both sides, about 3-4 minutes per side.
Remove from the pan and drain on paper towels to remove excess oil.

Serving Suggestions
Serve the flatbreads hot, with a side of fresh salad or a dipping sauce like tzatziki or marinara.
These flatbreads also pair well with soups or can be enjoyed on their own as a snack.

Cooking Tips
Ensure the dough is kneaded well to develop the gluten, which helps in achieving a soft and chewy texture.
Adjust the amount of oregano according to your taste preference.
Use any cheese that melts well; a mix of cheeses can also be used for a richer flavor.

Nutritional Benefits
This recipe provides a good source of carbohydrates and fats, with the cheese adding protein and calcium.
Oregano adds a boost of antioxidants and has anti-inflammatory properties.

Dietary Information
This recipe can be made vegetarian by ensuring the cheese used is suitable for vegetarians.
To make it vegan, use a dairy-free cheese alternative.

Storage Tips

Store any leftover flatbreads in an airtight container in the refrigerator for up to 3 days.
Reheat in a pan or microwave before serving.

Why You’ll Love This Recipe
It’s easy to make and customizable with your favorite cheese and herbs.
The flatbreads are perfect for any time of the day and can be a great addition to any meal.

Conclusion
Enjoy the delightful taste of cheese and oregano stuffed flatbreads, a simple yet flavorful recipe that’s sure to become a favorite in your kitchen.

Cheesy Eggplant Muffins with Yogurt Sauce: A Delightful Mediterranean-Inspired Dish
Table of Contents
Ingredients
For the muffins:

2 eggplants, diced
Salt to taste
2 tbsp (30 ml) vegetable oil
1 bell pepper, diced
2 tomatoes, diced
3.5 oz (100 g) cheese, grated (a mix of mozzarella and Parmesan works well)
7 oz (200 g) cottage cheese
2 eggs
Salt and pepper to taste
2 tbsp fresh basil, chopped
1 tbsp (15 ml) olive oil
1/4 cup (30 g) breadcrumbs
For the sauce:

1 cucumber, grated
7 oz (200 g) yogurt (Greek yogurt preferred for thickness)
1 tbsp (15 ml) lemon juice
Salt and pepper to taste
1 tbsp fresh basil, chopped
Detailed Instructions
Begin by preheating your oven to 400°F (200°C). This high temperature will ensure that your muffins develop a nice golden crust while staying moist inside.
Dice the eggplants into small, uniform cubes (about 1/2 inch). Place them in a colander and sprinkle generously with salt. Let them sit for about 15 minutes. This process, known as “sweating,” helps remove excess moisture and any bitterness from the eggplant. After 15 minutes, rinse the eggplant cubes and pat them dry with paper towels.
Heat the vegetable oil in a large skillet over medium heat. Add the eggplant cubes and sauté until they’re soft and lightly browned, about 10-15 minutes. Stir occasionally to ensure even cooking. Once done, remove from heat and let cool slightly.
In a large mixing bowl, combine the sautéed eggplant, diced bell pepper, diced tomatoes, grated cheese, and cottage cheese. Mix well to distribute all ingredients evenly.
Add the eggs, salt, pepper, and chopped fresh basil to the vegetable and cheese mixture. Stir until all ingredients are well combined. The eggs will act as a binder, helping the muffins hold their shape.
Prepare your muffin tin by brushing each cup with olive oil. Then, sprinkle breadcrumbs into each cup, tilting the tin to ensure the crumbs coat the sides as well. This will create a crispy exterior for your muffins and prevent sticking.
Spoon the eggplant mixture into the prepared muffin cups, filling each one almost to the top. Use the back of the spoon to gently press the mixture down and ensure there are no air pockets.
Place the muffin tin in the preheated oven and bake for about 30 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
While the muffins are baking, prepare the yogurt sauce. Start by grating the cucumber. If the cucumber is very watery, you may want to squeeze out some of the excess moisture using a clean kitchen towel or paper towels.
In a medium bowl, combine the grated cucumber, yogurt, lemon juice, salt, pepper, and chopped fresh basil. Mix well and refrigerate until ready to serve.
Once the muffins are done, remove them from the oven and let them cool in the tin for about 5 minutes. This will help them set and make them easier to remove.
Carefully remove the muffins from the tin. They can be served warm or at room temperature, accompanied by the chilled yogurt sauce.
See also Banana and Condensed Milk Recipes
Serving Suggestions
These Cheesy Eggplant Muffins with Yogurt Sauce are versatile and can be enjoyed in various ways:

As a main course: Serve 2-3 muffins per person with a generous dollop of yogurt sauce and a side salad.
For breakfast: Pair a muffin with some fresh fruit for a satisfying morning meal.
As an appetizer: Serve mini versions of these muffins for a unique party snack.
In a lunch box: They’re perfect for packed lunches as they taste great at room temperature.
Nutrition Information
Per muffin with sauce (assuming 12 muffins total):

Calories: Approximately 180
Protein: 9g
Carbohydrates: 15g
Fat: 11g
Fiber: 4g
Sodium: 300mg (varies based on how much salt is added)
Please note that these are estimates and may vary based on specific ingredients and portion sizes.

Tips for Perfect Cheesy Eggplant Muffins
Choose firm, glossy eggplants: This ensures the best texture in your muffins.
Don’t skip the salting step: It really does improve the flavor and texture of the eggplant.
Experiment with cheeses: Try different combinations of cheeses to find your favorite flavor profile.
Make it ahead: The muffin mixture can be prepared a day in advance and refrigerated before baking.
Customize the vegetables: Feel free to add or substitute other vegetables like zucchini or spinach.
Herb variations: Try different herbs like oregano or thyme for varied flavors.
Storage: These muffins keep well in the refrigerator for up to 3 days. Reheat in the oven for best results.

Bread in 10 Minutes! No Oven Required! The Tastiest I’ve Ever Eaten! Anyone Can Do It

Bread has been a staple in human diets for thousands of years. It’s a symbol of nourishment, comfort, and tradition. However, in today’s fast-paced world, not everyone has the time to wait for dough to rise and bake in an oven. That’s where this incredible recipe comes in – bread in just 10 minutes, without an oven! This method is not only quick and easy but also results in the most delicious bread you’ve ever tasted. Perfect for beginners and experienced bakers alike, this recipe will revolutionize your kitchen routine.

Ingredients

• 17 oz (480 g) plain flour
• 7.8 oz (220 g) white yogurt
• 6.8 fl oz (200 ml) water
• 2 teaspoons (10 g) baking powder
• 1 teaspoon oil
• 1 teaspoon salt
• 3.5 oz (100 g) butter
• Parsley (to taste)

Step-by-Step Instructions

1. Preparing the Dough

Start by pouring the white yogurt into a large mixing bowl. Add 200 ml of water and 1 teaspoon of salt, then whisk everything thoroughly until you achieve a smooth, thin liquid. This mixture serves as the base for your dough.

Next, sift plain flour through a fine sieve to ensure there are no lumps. Gradually add the sifted flour and 2 teaspoons of baking powder to the yogurt mixture. Mix with your hands until you form a cohesive and slightly sticky dough.

Add 1 teaspoon of vegetable oil to the dough and continue kneading. The oil helps to make the dough more manageable and prevents it from sticking to your hands and the bowl. Knead until the dough is smooth and elastic, forming it into a round loaf.

2. Shaping the Dough

Sprinkle a little plain flour on your work surface and turn the dough out onto it. Lightly flour the surface of the dough and use your hands to spread it into a flat pancake. Divide the dough into two equal pieces.

Roll each piece out with a rolling pin and then cut each into five smaller pieces, giving you a total of ten dough portions. Shape each portion into a small ball. Place these dough balls on a floured plate and cover them with cling film to prevent them from drying out as you work.

3. Rolling the Pancakes

Take one dough ball, dust it with a bit of plain flour, and flatten it with your hands. Use a rolling pin to roll it into a thin pancake with a diameter of about 10 to 12 centimeters. Set it aside and repeat the process with the remaining dough balls. Ensure the unused dough balls are covered with cling film to keep them moist.

4. Cooking the Bread

Heat a dry, shallow pan over medium heat. Once the pan is hot, place as many of the rolled-out dough pancakes as can fit without overlapping. Let them cook for about a minute. When the dough starts to harden, flip them to the other side. As they cook, the pancakes will begin to puff up and form fluffy loaves.

Continue to move and turn the pancakes in the pan to ensure they cook evenly and don’t burn. Once they are golden brown and cooked on both sides, remove them from the pan.

5. Finishing Touches

Melt the butter and mix it with freshly chopped parsley. Generously spread this mixture on both sides of each cooked pancake. The butter adds richness, while the parsley provides a fresh, herby flavor that complements the bread perfectly.

Serving Suggestions

These quick and easy bread patties are incredibly versatile. Serve them warm as a side to soups and salads, use them as a base for sandwiches, or enjoy them on their own with a bit of honey or jam. They are perfect for any meal of the day and can be stored in an airtight container for a couple of days, making them a convenient option for busy schedules.

Conclusion

This 10-minute bread recipe is a testament to how simple ingredients and quick methods can produce extraordinary results. Whether you’re a novice cook or an experienced baker, this recipe will become a go-to in your kitchen repertoire. Not only is it fast and easy, but it’s also incredibly tasty and versatile, ensuring that you always have fresh, homemade bread at your fingertips.

Famous No-Oven Banana Chocolate Dessert

Ingredients

• 1 banana
• 20 g butter
• 1 tablespoon sugar
• 1 egg
• 50 g sugar
• A pinch of salt
• 50 ml vegetable oil
• 150 ml milk
• 8 g vanilla sugar
• 130 g flour
• 20 g cocoa powder
• 8 g baking powder

Instructions

Prepare the Pan

1. Grease the Pan: Start by greasing a pan with 20 g of butter. Ensure the butter is spread evenly to prevent sticking.
2. Sprinkle with Sugar: Sprinkle 1 tablespoon of sugar evenly over the buttered surface. This creates a caramelized base for the bananas.

Slice the Banana

3. Cut the Banana: Slice the banana into even pieces and place them in a single layer on the bottom of the prepared pan. Make sure the slices are evenly distributed.

Make the Batter

4. Whisk Wet Ingredients: In a separate mixing bowl, whisk together 1 egg, 50 g of sugar, and a pinch of salt until well combined.
5. Add Liquids: Stir in 50 ml of vegetable oil, 150 ml of milk, and 8 g of vanilla sugar. Mix until all the ingredients are well incorporated.

Combine Dry Ingredients

6. Mix Dry Ingredients: In another bowl, whisk together 130 g of flour, 20 g of cocoa powder, and 8 g of baking powder. Ensure the mixture is free of lumps.

Combine Wet and Dry Ingredients

7. Mix Batter: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing to ensure the batter remains light and airy.

Cook on the Stovetop

8. Pour Batter: Pour the batter evenly over the banana slices in the prepared pan. Spread it out to cover the bananas completely.
9. Cover and Cook: Cover the pan with a lid and place it over low heat. Cook for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the heat to prevent burning; adjust as necessary.

Serving

10. Cool Slightly: Allow the dessert to cool slightly in the pan before slicing.
11. Serve: Serve warm or at room temperature. You can enjoy it as is, or with a dollop of whipped cream or a scoop of ice cream for extra indulgence.

Tips and Notes

• Pan Size and Heat: The cooking time may vary depending on the size of your pan and the heat of your stovetop. Adjust accordingly and keep an eye on the dessert as it cooks.
• Topping Ideas: For added texture and flavor, consider topping the dessert with nuts, chocolate chips, or a dusting of powdered sugar before serving.
• Storage: Store any leftovers in an airtight container at room temperature for up to 2 days. Reheat gently on the stovetop or in the microwave before serving.

Gluten-Free Apple Raisin Oat Bars

Ingredients:

• Raisins: 50 g (1/3 cup)
• Hot Water: Enough to soak the raisins
• Apples: 2 large, peeled and chopped
• Oat Flakes (Gluten-Free): 150 g (1 1/2 cups)
• Eggs: 2 large
• Cinnamon: 1 teaspoon
• Baking Powder: 6 g (1 1/2 teaspoons)
• Walnuts: 30 g (1/4 cup), chopped
• Pan Size: 20 x 8 cm (8 x 3 inches)

Directions:

1. Prepare Raisins: Soak the raisins in hot water for 10 minutes. Drain and set aside.
2. Preheat Oven: Preheat your oven to 180°C (360°F).
3. Mix Ingredients: In a large bowl, combine the oat flakes, eggs, cinnamon, and baking powder. Stir in the chopped apples, drained raisins, and chopped walnuts.
4. Prepare Pan: Line a 20 x 8 cm (8 x 3 inches) baking pan with parchment paper or lightly grease it.
5. Bake: Pour the mixture into the prepared pan, spreading it out evenly. Bake for 35-40 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
6. Cool: Allow the bars to cool in the pan before cutting into squares or rectangles.

Serving Suggestions:

• Enjoy as a nutritious snack or breakfast bar.
• Pair with a cup of tea or coffee.

Cooking Tips:

• Ensure Even Baking: Spread the mixture evenly in the pan for consistent baking.
• Check Doneness: Use a toothpick to check if the bars are baked through.

Nutritional Benefits:

• Oats: Rich in fiber and protein.
• Apples: Provide vitamins and natural sweetness.
• Walnuts: Add healthy fats and protein.

Dietary Information:

• Gluten-Free: Ensure oats are certified gluten-free.
• Contains Nuts: From walnuts.
• Can Be Made Nut-Free: Omit walnuts and use seeds like pumpkin or sunflower.

Nutritional Facts (per bar, based on 12 bars):

• Calories: 150 kcal
• Carbohydrates: 22 g
• Protein: 4 g
• Fat: 6 g
• Fiber: 3 g
• Sugar: 10 g

Storage:

• Room Temperature: Store in an airtight container for up to 4 days.
• Refrigeration: For longer shelf life, keep in the refrigerator for up to 1 week.
• Freezing: Freeze for up to 2 months. Thaw at room temperature before serving.

Why You’ll Love This Recipe:

• Healthy Ingredients: Packed with fruits, oats, and nuts.
• Gluten-Free: Suitable for those with gluten sensitivities.
• Easy to Make: Minimal prep time and no special equipment required.
• Deliciously Satisfying: A perfect balance of sweet and nutty flavors.

Homemade Energy Bars

Ingredients (Makes 12 pieces)

• • 1 cup dates (130g)
  • 1/2 cup dried apricots (80g)

• • 1/2 cup prunes (80g)
  • 1/2 cup cashews (70g)
  • 1 cup desiccated coconut (60g)

• 1-2 tbsp ground oats (optional)

Nutritional Information (Per Piece)

• • Calories: 129
  • Fat: 6g

• Carbohydrates: 19.7g
• Protein: 2g

Directions

1. 1. Soak the Fruits:
      • • Soak 1 cup of dates and 1/2 cup of dried apricots in hot water for 10 minutes to soften them.

       

   2. Grind the Cashews:
      • Use a food processor to grind 1/2 cup of cashew nuts until they are finely chopped.

1. 1. Blend the Fruits:
      • Add the soaked dates and apricots to the food processor, along with 1/2 cup of prunes.
      • Blend for 1-2 minutes until the mixture is smooth and well combined.

1. 1. Add Dry Ingredients:
      • Add 1 cup of desiccated coconut to the mixture and blend again to combine.
      • If the mixture is too sticky, add 1-2 tablespoons of ground oats and blend until the desired consistency is reached.

1. 1. Shape the Mixture:
      • • Line a baking tray with parchment paper.
        • Spread the mixture on the tray, pressing it down with your hands to create an even layer.
        • Smooth the top with the back of a spoon or a spatula.

       

   2. Chill:
      • Place the tray in the fridge or freezer for about 30 minutes to firm up the mixture.

1. 1. Cut into Bars:
      • Once the mixture is firm, remove it from the fridge or freezer.
      • Cut into bars or bite-sized pieces.

1. Store:
   • Store the energy bars in an airtight container in the fridge.

Serving Suggestions

These homemade energy bars are perfect for a quick snack, a pre-workout boost, or a healthy treat. Enjoy them on their own or with a cup of tea or coffee.

Cooking Tips

• If you prefer a sweeter taste, you can add a little honey or maple syrup to the mixture.
• Experiment with different nuts or dried fruits to create your favorite combination.

Cheap and Tasty Pasta Recipe

Ingredients

• 200g pasta
• 6 eggs
• Salt and pepper, to taste
• 4 tbsp butter
• 70g Parmesan cheese, grated
• 100g bacon, chopped

Instructions

Cook the Pasta:
Begin by bringing a large pot of salted water to a rolling boil. Add the pasta and cook according to the package instructions until al dente. This means the pasta should be cooked through but still firm to the bite. Drain the pasta and set it aside, making sure to reserve a little pasta water in case you need it later.

Prepare the Egg Mixture:

While the pasta is cooking, crack the eggs into a medium-sized bowl. Season with salt and pepper. Whisk the eggs thoroughly until the mixture is well combined and slightly frothy. This step is crucial as it ensures the eggs blend smoothly with the pasta, creating a creamy texture.

Cook the Bacon:

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped bacon and cook it until it becomes crispy and golden brown, about 5 minutes. The bacon not only adds a crunchy texture but also infuses the dish with a savory, smoky flavor. Once cooked, remove the bacon from the skillet and set it aside on a paper towel to drain any excess fat.

Combine Pasta and Eggs:

In the same skillet, add the remaining 2 tablespoons of butter and let it melt over medium heat. Add the drained pasta to the skillet and toss it to coat with the melted butter. This step helps to add flavor and prevents the pasta from sticking together.
Slowly pour the egg mixture over the pasta, stirring quickly and continuously. The heat from the pasta will gently cook the eggs, transforming them into a creamy sauce that clings to the noodles. Be sure to stir constantly to avoid scrambling the eggs and to ensure an even, creamy texture.

Finish with Bacon and Parmesan:
Add the cooked bacon back into the skillet with the pasta. Stir well to combine, ensuring the bacon is evenly distributed throughout the dish.
Sprinkle the grated Parmesan cheese over the top of the pasta and toss everything together. The cheese melts into the sauce, enhancing its creaminess and adding a rich, cheesy flavor. Allow the pasta to cook for an additional 2-3 minutes until everything is heated through and the cheese is fully melted.

Serve:

Transfer the pasta to a serving dish or individual plates. Garnish with extra Parmesan cheese if desired and serve immediately. This dish pairs wonderfully with a side salad or garlic bread for a complete meal.

Tips for the Perfect Pasta
Egg Mixture: Ensure that the eggs are well-whisked to achieve a smooth and creamy sauce. This prevents any lumps and helps the eggs blend seamlessly with the pasta.
Pasta: Cook the pasta until al dente for the best texture. This will keep the noodles firm and prevent them from becoming mushy when mixed with the egg sauce.
Butter: The butter adds richness to the pasta. Make sure it is melted and evenly

Luscious Lemon Cake with Melting Custard Filling

Ingredients

For the Lemon Custard Filling:

• 1 egg
• 50 grams sugar
• Pinch of salt
• 20 grams cornstarch
• 200 ml milk
• Zest of 1 lemon
• Juice of ½ lemon
• 25 grams butter

For the Lemon Cake:

• 3 eggs
• 150 grams sugar
• Pinch of salt
• 10 grams vanilla sugar (or 1 teaspoon vanilla extract)
• 150 ml vegetable oil
• 50 grams sour cream
• 250 grams all-purpose flour
• 15 grams baking powder
• Juice of ½ lemon
• Toasted almonds (for garnish, optional)
• Powdered sugar (for garnish, optional)

Other:

• Casserole dish (18×26 cm)

Instructions

Make the Lemon Custard Filling (3 Minutes):

1. In a saucepan, whisk together the egg, sugar, salt, and cornstarch until smooth.
2. Gradually whisk in the milk, ensuring no lumps form.
3. Add the lemon zest and juice of half a lemon.
4. Cook over medium heat, stirring constantly, until the mixture thickens and boils.
5. Remove from heat and stir in the butter until melted. Let cool completely.

Prepare the Lemon Cake Batter (4 Minutes):

1. In a large bowl, beat the eggs, sugar, and salt until light and fluffy.
2. Beat in the vanilla sugar (or vanilla extract), vegetable oil, and sour cream.

Combine Dry and Wet Ingredients (2 Minutes):

1. In a separate bowl, whisk together the flour and baking powder.
2. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
3. Stir in the remaining lemon juice.

Assemble and Bake (7 Minutes):

1. Preheat your oven to 180°C (356°F). Grease your casserole dish.
2. Pour half of the cake batter into the prepared dish.
3. Spread the cooled lemon custard filling evenly over the batter.
4. Pour the remaining cake batter over the custard filling.
5. Garnish with toasted almonds (optional).
6. Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.

Serve:

1. Let the cake cool slightly before dusting with powdered sugar (optional) and serving.

Advanced Techniques:

• Folding vs. Mixing: When incorporating the dry ingredients into the wet batter, use a folding motion with a spatula to maintain air pockets in the batter. This will contribute to the light and fluffy texture of the cake.
• Don’t Overmix: Once the dry ingredients are just incorporated, stop mixing. Overmixing can lead to a tough and dense cake.

Flavor Twists:

• Lemon Glaze: For an extra burst of lemon flavor, drizzle a simple lemon glaze over the cooled cake. To make a glaze, whisk together powdered sugar, lemon juice, and a touch of milk until smooth.
• Lemon Extract: If you don’t have fresh lemons for the zest and juice, substitute with 1 teaspoon of lemon extract for the zest and 2 teaspoons of lemon extract for the juice. Fresh lemons provide a brighter and more intense lemon flavor.
• Poppy Seeds: Add a tablespoon of poppy seeds to the cake batter for a subtle nutty flavor and textural contrast.
• Lemon Curd Option: If you have leftover lemon curd, use it instead of making the custard filling. Spread a layer of lemon curd over the batter before adding the remaining batter and baking as instructed.

Nutritional Benefits:

• Lemon: Rich in vitamin C and antioxidants.
• Eggs: Provide high-quality protein and essential nutrients.
• Sour Cream: Adds a tangy flavor and moisture to the cake.

Dietary Information:

• Vegetarian: Yes
• Gluten-Free: No (use a gluten-free flour blend to make it gluten-free)
• Dairy-Free: No

Storage Tips:

• Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
• This cake can also be frozen. Wrap individual slices in plastic wrap and store in a freezer-safe container for up to 1 month. Thaw in the refrigerator overnight before serving.

Twice-Weekly Treat: The Easy and Delicious Bread You’ll Crave!

Ingredients:

• Dry Ingredients:
  • • Bread Flour or Wheat Flour (300g): Provides structure and chew to the bread. Bread flour is ideal due to its higher gluten content, but wheat flour can be used for a softer texture.

   

  • Yeast (3g): The leavening agent that makes the bread rise.
  • Salt (3g): Balances the sweetness and enhances the overall flavor.
  • Sugar (12g): Feeds the yeast and helps it activate for a proper rise.
  • Wet Ingredients:
    • Milk (140g): Warm milk activates the yeast and adds moisture to the dough.
    • Egg (1): Binds the ingredients together and adds richness to the bread.
    • • Unsalted Butter (30g): Creates a tender and flavorful crumb.
    • Other:
      • Softened Butter (80g): Used for spreading on the dough before the second rise, adding a touch of savory flavor and flakiness.
    • Black Pepper and Scallions (Chopped): For an irresistible savory topping. You can customize this with other herbs or spices like dried rosemary or everything bagel seasoning.
    • Egg Wash (Beaten Egg): Brushed on the dough before baking to create a golden brown and shiny crust.
    • Sesame Seeds: Add a delightful crunch and visual appeal to the finished bread.

Instructions:

1. Activate the Yeast (10 minutes): In a large bowl, combine warm milk, sugar, and yeast. Let the mixture sit for a few minutes until it becomes foamy. This activates the yeast, ensuring a proper rise for your bread.
2. Combine Dry Ingredients (2 minutes): In a separate bowl, whisk together your chosen flour and salt.
3. Make the Dough (10 minutes by hand, 4 minutes with a stand mixer): Add the flour mixture and the egg to the yeast mixture. Using a dough whisk or a stand mixer with a dough hook attachment, knead the dough until it becomes smooth and elastic. Gradually incorporate the softened butter, one tablespoon at a time, until fully combined.
4. First Rise (1-2 hours): Place the dough in a greased bowl, turning it to coat. Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled in size.
5. 1. Shape and Second Rise (1 hour 15 minutes): Punch down the dough, shape it into your desired form (loaf or batard), and place it on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let it rise again for 30-45 minutes.
   2. Prepare the Topping and Bake (45 minutes): Brush the risen dough with egg wash and sprinkle with your topping mixture of black pepper, chopped scallions, and sesame seeds. Preheat your oven to 175°C (350°F) and bake the bread for 25 minutes, or until golden brown.
   3. Cool and Enjoy! Let the bread cool on a wire rack before slicing and serving