Category: chicken

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.

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.