Category: chicken

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

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.

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

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

 

 

Apple Cinnamon Cake

Table of Contents

Ingredients

4 apples (500 g), chopped into small dice, unpeeled

3 large eggs

180 ml milk

150 g cane sugar

A pinch of salt

300 g flour

80 ml seed oil

10 g baking powder

1/2 teaspoon cinnamon

1 teaspoon vanilla extract

Zest of 1 lemon

Directions

Preheat Oven: Preheat your oven to 180°C (360°F). Grease and flour a baking pan.

Prepare Apples: Chop the apples into small dice and set aside.

Mix Wet Ingredients: In a large bowl, beat the eggs and brown sugar until light and fluffy. Add the vanilla extract, pinch of salt, milk, seed oil, and lemon zest. Mix well.

Add Dry Ingredients: Gradually add the flour, baking powder, and cinnamon to the wet mixture. Stir until just combined.

Fold in Apples: Gently fold the chopped apples into the batter until evenly distributed.

Pour into Pan: Pour the batter into the prepared baking pan and smooth the top with a spatula.

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

Cool: Remove the cake from the oven and let it cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.

Serving Suggestions

Dust the cooled cake with powdered sugar before serving.

Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Cooking Tips

Ensure the apples are evenly chopped for uniform baking.

You can add a handful of chopped nuts or raisins to the batter for extra texture and flavor.Nutritional Benefits

Apples: High in fiber and vitamin C.

Cinnamon: Contains antioxidants and has anti-inflammatory properties.

Eggs: Provide protein and essential nutrients.

Dietary Information

This cake is vegetarian.

Storage Tips

Store the cake in an airtight container at room temperature for up to 3 days.

For longer storage, keep the cake in the refrigerator for up to a week.

Georgian-inspired beef stew

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 chopped
    • Garlic – 2 cloves, minced

• • • Coriander – 80 g (2.8 oz), freshly chopped
    • Tomato 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 Eggplants

• Start 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 Eggplants

• In 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.

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

Vanilla Apple Tea Cake Recipe

Ingredients

• • 2 eggs
  • A pinch of salt

• • 8 grams vanilla sugar
  • 100 grams sugar
  • 100 ml oil

• • 110 grams vanilla-flavored yogurt
  • 200 grams flour
  • 15 grams baking powder

• • 2 apples
  • Juice of half a lemon
  • Apricot jam (optional)

• Sliced almonds (optional)
• Powdered sugar (optional)

Directions

Prepare the Batter:

1. 1. Whisk Eggs and Sugar: In a large mixing bowl, whisk together 2 eggs, a pinch of salt, 8 grams of vanilla sugar, and 100 grams of sugar until the mixture is light and fluffy.

1. Add Wet Ingredients: Add 100 ml of oil and 110 grams of vanilla-flavored yogurt to the egg mixture. Mix until well combined.
2. Combine Dry Ingredients: In a separate bowl, sift together 200 grams of flour and 15 grams of baking powder. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.

Prepare the Apples:

4. 4. Slice Apples: Peel and slice 2 apples. Toss the apple slices with the juice of half a lemon to prevent browning and add a fresh flavor.

Assemble and Bake:

5. 5. Prepare the Baking Dish: Grease a baking dish with butter or line it with parchment paper. Pour the batter into the prepared dish, spreading it evenly.
   6. Add Apples: Arrange the apple slices evenly over the batter.
   7. Bake: Preheat the oven to 180°C (356°F). Bake the cake for about 40 minutes, or until a toothpick inserted into the center comes out clean.

Finish the Cake:

8. Cool and Decorate: Allow the cake to cool in the baking dish. If desired, spread apricot jam over the top, sprinkle with sliced almonds, and dust with powdered sugar.

Serve:

9. Slice and Serve: Serve the cake warm or at room temperature. Enjoy!

Serving Suggestions

• • With Tea or Coffee: Enjoy a slice with your favorite tea or coffee for a delightful treat.

• With Ice Cream: Serve warm slices with a scoop of vanilla ice cream.

Cooking Tips

• • Ripe Apples: Use ripe apples for the best flavor and sweetness.
  • Even Baking: If using a different size baking dish, adjust the baking time accordingly to ensure even cooking.

Nutritional Benefits

• • Apples: Provide dietary fiber, vitamins B6 and C, and potassium.
  • Eggs: Add high-quality protein and essential nutrients.
  • Yogurt: Adds calcium and protein to the cake.

Dietary Information

• Vegetarian: This recipe is suitable for vegetarians.
• Gluten-Free Option: Substitute the flour with a gluten-free flour blend to make this recipe gluten-free.

Storage Tips

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

• Freeze: You can freeze the cake for up to 1 month. Thaw in the refrigerator and reheat before serving.

Easy and Delicious Daily Recipe: Healthy Cauliflower and Broccoli Delight!

Ever wished for a dish that’s both incredibly easy to make and absolutely delicious? Say hello to our Healthy Cauliflower and Broccoli Recipe! Packed with flavor and loaded with nutrients, this dish is bound to become a staple in your kitchen. Let’s dive into the details of this culinary masterpiece!

Ingredients

• 500g Cauliflower
• 500g Broccoli
• 150g Flour
• 12 Cherry Tomatoes
• 4 Eggs
• 1½ cups Milk
• 1 Carrot
• 1 Leek or Onion
• 1 Clove Garlic
• 2 tbsp Olive Oil
• 80g Grated Light cheese
• Chopped Parsley
• Salt and Pepper to taste

Preparation Steps

Cleaning and Prepping the Vegetables

First, let’s prepare our star ingredients. Cut the broccoli and cauliflower into manageable florets. Boil them separately until slightly tender, then drain and set aside.

Sautéing the Veggies

In a pan, sauté the leek (or onion) and diced carrot until they turn golden brown. Season with salt, pepper, and minced garlic for that extra kick of flavor.

Mixing the Batter

In a bowl, crack the eggs and whisk them together with milk, salt, pepper, and olive oil. Gradually add flour while whisking to avoid lumps. Stir in the chopped parsley for a fresh burst of herbaceous.

Assembling the Dish

Grease a baking dish and layer it with the cooked cauliflower, broccoli, sautéed veggies, and halved cherry tomatoes. Pour the batter evenly over the veggies, ensuring everything is well coated.

Baking to Perfection

Pop the dish into a preheated oven at 180°C and let it bake for 30 minutes. Sprinkle grated cheese on top during the last 10-15 minutes of baking for that irresistible cheesy crust.

Serving Suggestions

Once baked to golden perfection, serve your Healthy Cauliflower and Broccoli Delight hot and fresh from the oven. Pair it with a side salad or enjoy it on its own for a wholesome meal any time of the day!

Why Cauliflower and Broccoli?

These two cruciferous veggies are not only delicious but also incredibly nutritious. Packed with vitamins, minerals, and antioxidants, cauliflower and broccoli promote overall health and well-being. Plus, they add a delightful crunch and flavor to any dish!

Nutritional Benefits

• High in Fiber: Promotes digestive health and keeps you feeling full for longer.
• Rich in Vitamins C and K: Boosts immunity and supports bone health.
• Antioxidant Powerhouse: Fights inflammation and protects against chronic diseases.
• Low in Calories: Ideal for weight management and maintaining a healthy lifestyle.

Quick and Delicious 5-Minute Bread Recipe

Say goodbye to store-bought bread with this perfect quick bread recipe!

Ingredients:

• 350g wheat flour (sieved)
• 1 tsp sugar
• 1 tsp salt (season to taste)
• 5g dry yeast
• 210ml boiled, not hot water
• 30g vegetable oil
• Milk and butter for brushing
• Additional flour for dusting

Instructions:

1. In a bowl, mix sieved flour, sugar, salt, and dry yeast.
2. Combine all dry ingredients thoroughly.
3. Pour in 210ml of boiled, not hot water.
4. Add 30g of vegetable oil.
5. Mix well until a dough forms.
6. Brush the dough with vegetable oil.
7. Cover with cling film and let it rest in a warm place for 15 minutes.
8. Brush the dough with milk and butter.
9. Dust with flour.
10. Cut the dough with a knife.
11. Bake in a preheated oven at 180°C (356°F) for 20 minutes.
12. Savor your homemade bread – quick and simply delicious!

 Indulge in this heavenly Apple Pie with Soufflé Cream – a simple and incredibly tasty treat!

Apple Pie Dough (20 cm diameter):
– 250g Flour
– 1 tsp Baking Powder
– 90g Butter
– A pinch of Salt
– 2 Egg yolks
– 40g Sugar

 Apple Layer:
– 3 Apples (~500g)
– 40g Sugar
– 4-5 tbsp Lemon Juice

 Soufflé Cream:
– 2 Egg whites
– 40g Sugar
– 1 tsp Vanilla Sugar
– 400g Natural Yogurt (or sour cream)
– 30g Corn Starch

 Instructions:

1. For the dough, mix flour, baking powder, butter, a pinch of salt, egg yolks, and 40g of sugar until a smooth dough forms. Press into a 20 cm pie pan.
2. For the apple layer, slice the apples and mix them with 40g of sugar and lemon juice. Arrange them on the dough.
3. Bake at 170°C (338°F) for 40-45 minutes or until the apples are tender.
4. For the soufflé cream, beat 2 egg whites with 40g sugar and vanilla sugar until stiff peaks form.
5. Mix natural yogurt (or sour cream) with cornstarch and gently fold in the beaten egg whites.
6. Spread the soufflé cream over the baked apple pie.
7. Chill and enjoy your melt-in-your-mouth dessert!

Apple-Banana Oatmeal Bake

Ingredients

• Oatmeal: 1 cup (90g)
• Vanilla sugar: 1 teaspoon (5g)
• Baking powder: 1 teaspoon (4g)
• Milk (dairy or plant-based): 1 cup (250 ml)
• Egg: 1 large
• Apple: 1, peeled, cored, and diced
• Banana: 1 ripe, mashed
• Nuts (walnuts, almonds, etc.): 50 grams (1/4 cup)

Directions