PST-Algerie

Category: healthy food

  • Homemade Flatbread with Green Onions and Spinach

    Homemade Flatbread with Green Onions and Spinach

    Homemade Flatbread with Green Onions and Spinach

    Table of Contents

    Ingredients:

      • 300 ml warm water (1 1/2 cups)
      • 1 teaspoon salt (7 grams)

     

      • 1 egg
      • 550 grams flour (4 1/5 cups)
      • 40 grams green onions, chopped

     

      • 50 grams spinach, chopped
      • 1/2 teaspoon salt
      • 1/2 teaspoon red pepper

     

    • 100 grams butter, melted

    Instructions:

    Prepare the Dough:

     

      1. Mix Wet Ingredients:
        • In a large mixing bowl, combine the warm water, 1 teaspoon of salt, and the egg. Mix well until everything is well incorporated.
      2. Add Flour:
          • Gradually add the flour to the mixture, stirring continuously. Continue adding flour until a soft, manageable dough forms. If the dough feels too sticky, gradually add more flour until it reaches the desired consistency.

         

      3. Knead the Dough:
        • Turn the dough out onto a lightly floured surface and knead it for about 5-7 minutes, until it is smooth and elastic.

    Incorporate the Vegetables: 4. Add Green Onions and Spinach:

    • Flatten the dough slightly and sprinkle the chopped green onions, chopped spinach, 1/2 teaspoon salt, and 1/2 teaspoon red pepper over the top. Knead the vegetables into the dough until evenly distributed.

    Rest the Dough: 5. Let it Rise:

     

    • Place the dough back into the mixing bowl, cover it with a clean kitchen towel, and let it rest in a warm place for about 1 hour or until it doubles in size.

    Shape and Cook the Flatbread: 6. Divide the Dough:

      • After the dough has risen, turn it out onto a lightly floured surface and divide it into 8 equal pieces.

     

    1. Shape the Flatbread:
      • Roll each piece of dough into a ball, then flatten it into a disc about 1/4 inch thick.
    2. Cook the Flatbread:
        • Heat a non-stick skillet or griddle over medium-high heat. Brush each side of the flatbread with melted butter.

       

      • Cook each flatbread for about 2-3 minutes on each side or until golden brown and cooked through. Brush with more melted butter as needed.

    Serve: 9. Serve Warm:

     

    • Serve the flatbreads warm, either on their own or with your favorite dips, soups, or toppings.

    Serving Suggestions:

      • Pair with hummus, tzatziki, or your favorite dip.

     

    • Serve alongside a hearty soup or stew.
    • Enjoy as a sandwich wrap with your favorite fillings.

    Cooking Tips:

     

    • Ensure the dough is well-kneaded to develop the gluten, which gives the flatbread its chewy texture.
    • You can add other herbs or spices to the dough for additional flavor.

    Nutritional Benefits:

     

    • Spinach and Green Onions: Rich in vitamins and minerals, adding nutritional value to the flatbread.
    • Butter: Adds flavor and helps to achieve a crispy texture.
  • The 1-Potato Crunch: A Whisper-Quiet ASMR Treat in 10 Minute

    The 1-Potato Crunch: A Whisper-Quiet ASMR Treat in 10 Minute

    The 1-Potato Crunch: A Whisper-Quiet ASMR Treat in 10 Minute

    Table of Contents

     

    Ingredients:

    For the Filling (whispering, gentle crinkling sounds):

     

      • 1 potato, boiled and mashed
      • 1 tablespoon cream cheese
      • Chopped parsley

     

      • 1 can of canned tuna (in water or oil, drained)
      • 1 hard-boiled egg, chopped
      • 2-3 tablespoons of canned corn, drained

     

    • Chopped olives and gherkins (optional)

    For the Breading (crackling paper, tapping sounds):

      • 30 large slices of bread (white bread or a similar type)

     

      • 1 egg, beaten
      • 1 tablespoon flour
      • Cheese, grated (amount to your preference)

     

    • Salt and black pepper

    Instructions (assuming ASMR style):

      1. Prepare the Filling (whispering, gentle crinkling sounds):

     

      • Grab your fork and with a gentle mashing sound, break down your boiled potato in a bowl.
      • Add a soft plop of cream cheese, followed by a sprinkle of chopped parsley.
      • Now comes the fun part! Flake the drained canned tuna with your fingers, creating a satisfying whispering sound. Add the tuna along with the chopped hard-boiled egg and drained canned corn.

     

    • Gently fold all the ingredients together with your fork, creating a soft mixing sound. Don’t forget a pinch of salt and pepper for some extra flavor (optional).
    1. Prepare the Breading Station (crackling paper, tapping sounds):
      • In one shallow bowl, whisk the egg with a pinch of salt and pepper. The sound should be light and airy.

     

    • Crinkle a sheet of parchment paper to create another shallow bowl for the flour.
    • Grate your favorite cheese onto a plate. Imagine the satisfying scratching sound as the cheese meets the grater.
      1. Assemble and Bread the Potato Pockets (soft squishing sounds):

     

      • Take a slice of bread and gently spread a spoonful of the potato filling in the center.
      • Fold the bread over the filling, whispering sweet nothings as you create a perfect pocket shape. Press down on the edges to seal with a soft squishing sound.
      • Now comes the breading symphony! First, dip the sealed pocket into the flour, creating a soft thud.
    See also  Best Ever Baked Apple Cake

     

    • Next, take a joyful plunge into the beaten egg, letting out a whispering sigh.
    • Finally, coat the pocket generously in the grated cheese, creating a delightful scraping sound. Repeat this process with all the remaining bread slices and filling.
      1. Cooking (sizzling sounds):

     

      • Heat a pan with enough oil for shallow frying over medium heat.
      • As the oil heats up, listen for the gentle sizzling sound.
      • Once hot, carefully add the breaded potato pockets and fry for a few minutes per side.

     

    • The reward? A beautiful crackling symphony as the pockets turn golden brown and crispy.
    1. Serve and Enjoy (happy, light music):
    • Plate your delicious golden brown potato pockets and revel in the delightful ASMR experience. Enjoy them hot with a side of your choice and a big smile!
  • Coconut Loaf Cake

    Coconut Loaf Cake

    Coconut Loaf Cake

    Table of Contents

    Ingredients

     

      • Sugar: 175 g (¾ cup + 2 tablespoons)
      • Butter: 110 g (½ cup), softened
      • Vegetable oil: 30 ml (2 tablespoons)

     

      • Eggs: 2 large
      • Plain flour: 190 g (1½ cups)
      • Baking powder: 1 teaspoon

     

      • Coconut milk: 100 ml (⅓ cup + 2 tablespoons)
      • Almond essence: ½ teaspoon (optional)
      • Toasted desiccated coconut: 50 g (½ cup)

    Baking Equipment

      • Measuring cup size: 240 ml
      • Baking pan size: 21x11x6 cm

     

    Directions

      • Preheat the Oven:
        • Preheat your oven to 170°C (338°F). Grease and line the baking pan with parchment paper.

     

      • Prepare the Wet Ingredients:
          1. In a large bowl, beat the softened butter and sugar until light and fluffy.
          2. Add the vegetable oil and mix well.
          3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.

         

        1. Stir in the almond essence, if using.
      • Combine the Dry Ingredients:
          1. In a separate bowl, sift together the plain flour and baking powder.

         

        1. Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk. Mix until just combined.
      • Add the Coconut:
          • Fold in the toasted desiccated coconut gently to evenly distribute.

         

      • Bake the Cake:
          1. Pour the batter into the prepared baking pan and smooth the top.
          2. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

         

      • Cool and Serve:
        • Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve.

    Serving Suggestions

      • Enjoy with a cup of tea or coffee for a relaxing treat.
      • Top with a dusting of powdered sugar or a drizzle of coconut glaze for added sweetness.

     

    • Serve with fresh fruits like berries or mango for a tropical twist.

    Cooking Tips

      • Ensure the butter is at room temperature for easier mixing.

     

    • For added coconut flavor, use coconut oil instead of vegetable oil.
    • Avoid overmixing the batter to keep the cake light and fluffy.

    Nutritional Benefits

     

    • Coconut milk adds natural fats and a creamy texture.
    • Desiccated coconut provides fiber and essential minerals like manganese.
  • Classic Chiffon Cake

    Classic Chiffon Cake

    Classic Chiffon Cake

    Table of Contents

    Ingredients

      • 50g milk
      • 50g vegetable oil

     

      • 5 eggs, separated
      • 20g + 50g sugar (divided)
      • 84g cake flour

     

      • 2g salt
      • 2ml lemon juice
      • 1 teaspoon vanilla extract

     

    Instructions

    Prepare Ingredients:

      1. Ensure milk and eggs are at room temperature.
      2. Preheat your oven to 150°C (302°F).

    Mix Wet Ingredients:

      1. In a bowl, mix the milk, vegetable oil, egg yolks, and 20g of sugar.
      2. Add the vanilla extract and mix until well combined.

    Sift Dry Ingredients:

      1. Sift the cake flour and salt into the wet mixture.
      2. Stir until smooth and well incorporated.

    Beat Egg Whites:

      1. In a separate, clean, and dry bowl, beat the egg whites with an electric mixer until frothy.
      2. Add the lemon juice and gradually add the remaining 50g of sugar while continuing to beat until stiff peaks form.

    Combine Mixtures:

      1. Gently fold one-third of the beaten egg whites into the yolk mixture to lighten it.
      2. Then, fold in the remaining egg whites carefully until no white streaks remain.

    Bake:

      1. Pour the batter into an 8-inch ungreased silicone or aluminum chiffon cake mold.
      2. Tap the mold lightly on the counter to remove air bubbles.

     

    1. Bake in the preheated oven at 150°C (302°F) for about 60 minutes, or until a skewer inserted into the center comes out clean.

    Cool and Demold:

      1. Once baked, remove the cake from the oven and invert the mold to cool completely. This prevents the cake from collapsing.

     

    1. Demold the cake only when it is completely cool.

    Tips

      • Milk and eggs should be at room temperature to ensure a smooth batter and proper rise.
      • Adjust the baking temperature according to your oven. Bake at 150°C (302°F) for the best results.
    See also  “The Aubergine Pizza That Drove Everyone Crazy!”

     

      • Do not use non-stick molds or baking paper for chiffon cakes. Silicone or aluminum molds work best.
      • Ensure the container and whisk used for beating the egg whites are free from any water and oil to achieve stiff peaks.
      • Allow the cake to cool completely before demolding to maintain its structure.

     

    Serving Suggestions

    • Dust with powdered sugar and serve with fresh berries.
    • Top with whipped cream and a drizzle of honey.
    • Enjoy plain with a cup of tea or coffee.
  • Simple Lavash Snacks

    Simple Lavash Snacks

    Simple Lavash Snacks

    Table of Contents

    Ingredients

     

      • Lavash: 2 large sheets
      • Cream cheese or spreadable cheese: 100 g (½ cup)
      • Smoked salmon or deli meat: 150 g (5 oz), thinly sliced

     

      • Fresh spinach or lettuce: 1 cup, washed and dried
      • Cucumber: 1, thinly sliced
      • Cherry tomatoes: 6, sliced (optional)

     

    • Salt and pepper: To taste

    Directions

      • Prepare the Lavash:
          • Lay the lavash sheets flat on a clean surface.

         

      • Spread the Base:
        • Evenly spread cream cheese or your chosen spread over the entire surface of the lavash.

     

    • Add the Fillings:
        • Layer the smoked salmon or deli meat on top of the cheese.
        • Add spinach or lettuce leaves evenly.
        • Place cucumber and cherry tomato slices on top, spreading them out.

       

    • Season and Roll:
        • Sprinkle with salt and pepper to taste.
        • Starting at one end, tightly roll the lavash into a log.

       

    • Slice and Serve:
        • Cut the rolled lavash into 1-2 inch (2.5-5 cm) slices.
        • Arrange the slices on a platter and serve immediately.

       

    Serving Suggestions

      • Pair with a dip like tzatziki, ranch, or hummus for extra flavor.

     

    • Serve alongside a fresh salad or soup for a light meal.
    • Add herbs like dill or parsley for a burst of freshness.

    Cooking Tips

     

      • Use a sharp knife for clean cuts when slicing the rolled lavash.
      • Try different spreads like hummus, pesto, or guacamole for variety.
      • Keep the rolls tight when rolling to prevent the filling from falling out.

    Nutritional Benefits

      • Lavash provides a light and versatile base for healthy snacks.
      • Vegetables add fiber, vitamins, and antioxidants.

     

    • Protein from salmon or meat keeps you satisfied.

    Dietary Information

      • Easily customizable to be vegetarian or dairy-free with substitutions.

    Storage Tips

    • Wrap leftover rolls tightly in plastic wrap and refrigerate for up to 1 day.
  • Layered Lemon Vanilla Dessert

    Layered Lemon Vanilla Dessert

    Layered Lemon Vanilla Dessert

    Table of Contents

    This No-Bake Creamy Waffle Cake is a delightful and easy dessert that combines layers of crushed waffles with a rich, velvety cream filling. Perfect for any occasion, it’s quick to prepare, requires no baking, and is sure to impress your family and friends with its taste and presentation.

    Ingredients

     

      • Waffles: 250 g (about 8.8 oz)
      • Cream cheese: 220 g (8 oz)
      • Sweetened condensed milk: 220 g (¾ cup)

     

      • Heavy cream (33%): 500 ml (2 cups)
      • Vanilla sugar: 10 g (2 teaspoons)
      • Chocolate: For decoration

     

    Directions

      • Prepare the Base:
          • Chop the waffles in a blender until fine crumbs form.
          • Line a round or rectangular mold with foil. Pour the crushed waffles into the mold and tamp down firmly to create an even base.

         

      • Prepare the Cream Filling:
          • In a bowl, stir the cream cheese until smooth.
          • Add the condensed milk and mix until well combined.

         

        • In a separate bowl, beat the heavy cream and vanilla sugar with a hand mixer until stiff peaks form.
        • Gently fold the whipped cream into the cream cheese mixture, stirring until smooth and creamy.

     

    • Assemble the Cake:
      • Spread the cream filling evenly over the waffle base, smoothing the top with a spatula.
    • Chill:
        • Place the cake in the refrigerator for 3 hours to set. Then, transfer it to the freezer for 1 hour to firm up.

       

    • Decorate and Serve:
        • Remove the cake from the mold and peel off the foil.
        • Decorate the top with grated chocolate, chocolate shavings, or melted chocolate.

       

      • Slice and serve chilled.

    Serving Suggestions

     

    • Garnish with fresh berries or a drizzle of caramel sauce for added flavor.
    • Serve with a dollop of whipped cream on the side.

    Cooking Tips

     

      • Ensure the heavy cream is well-chilled before whipping for the best results.
      • For added texture, sprinkle chopped nuts or cookie crumbs between the cream layers.
      • Use flavored waffles like chocolate or caramel for a fun variation.

    Nutritional Benefits

      • Provides a good source of calcium from the cream cheese and heavy cream.
      • Sweetened condensed milk adds energy from natural sugars.

    Dietary Information

    • Contains gluten from the waffles.
    • Contains dairy; not suitable for lactose-intolerant individuals unless substitutions are made.

  • Home Made Bread

    Home Made Bread

    Table of Contents

    Ingredients:

      • 5 cups flour: Provides the base for your dough. Use all-purpose flour for the best texture.

     

      • 2 cups warm milk: Activates the yeast and helps create a soft, tender dough.
      • 1 cup of oil: Adds moisture and richness to the dough, making it soft and flavorful.
      • 1 tablespoon dry yeast: The leavening agent that helps the bread rise and gives it a light texture.

     

    • 1 tablespoon of granulated sugar: Feeds the yeast and adds a slight sweetness to the bread.
    • 1 teaspoon salt: Enhances the flavor of the bread and balances the sweetness.

    For Boiling the Dough:

      • 2.5 – 3 liters of water: Enough to submerge the dough completely during the boiling process.

     

    • 1 teaspoon salt: Adds flavor to the boiling water, which helps season the bread as it cooks.

    Instructions:

    1. Prepare the Dough:
        • In a large mixing bowl, combine the warm milk, dry yeast, and sugar. Stir gently and let it sit for about 5-10 minutes until the mixture becomes frothy. This indicates that the yeast is active.
        • Gradually add the flour, salt, and oil to the yeast mixture. Mix until a sticky dough forms.

       

      • Turn the dough out onto a floured surface and knead for about 10 minutes, adding more flour if necessary, until the dough becomes smooth and elastic.
    2. Let the Dough Rise:
        • Place the kneaded dough back into the mixing bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.

       

    3. Shape the Dough:
        • Once the dough has risen, punch it down to release any air bubbles. Divide the dough into equal portions, depending on the size of the bread you want to make.
        • Shape each portion into a round or oval loaf.

       

    4. Boil the Dough:
        • Bring 2.5 – 3 liters of water to a rolling boil in a large pot. Add the teaspoon of salt to the boiling water.
        • Carefully place the shaped dough portions into the boiling water, a few at a time, making sure not to overcrowd the pot.

       

      • Boil each portion for about 1-2 minutes on each side, until they puff up slightly and become firm.
    5. Finish the Bread:
        • Remove the boiled dough from the water using a slotted spoon and place it on a baking sheet lined with parchment paper or a greased surface.

       

      • Let the boiled dough cool slightly before slicing or serving.
    6. Serve and Enjoy:
      • This bread is best enjoyed warm, fresh from the pot. Serve it with butter, jam, or as a base for sandwiches. The unique texture and flavor will make this a favorite in your household.
  • I make this simple recipe once a week! Soft and delicious, Perfect for breakfast

    I make this simple recipe once a week! Soft and delicious, Perfect for breakfast

    I make this simple recipe once a week! Soft and delicious, Perfect for breakfast

    Table of Contents

    Ingredients:

    For the Rolls:

    1 egg
    150 ml warm milk
    7g dry yeast
    2 tablespoons sugar
    2 tablespoons sunflower oil
    8g vanilla sugar
    420g flour
    1/2 teaspoon salt
    1 tablespoon butter
    1/2 teaspoon baking powder

    For the Cream:

    150 ml milk
    2 tablespoons sugar
    2 tablespoons corn starch
    Egg yolk
    8g vanilla sugar

    For Topping:

    Egg yolk
    Chocolate chips

    Method:

    1. In a bowl, whisk together the egg, warm milk, dry yeast, sugar, sunflower oil, and vanilla sugar until well combined.
    2. Gradually add the flour, salt, and baking powder to the wet ingredients, mixing until a dough forms.
    3. Knead the dough on a floured surface until smooth and elastic.
    4. Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place until doubled in size (about 1 hour).
    5. While the dough is rising, prepare the cream. In a saucepan, combine milk, sugar, corn starch, and egg yolk. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and stir in vanilla sugar. Let the cream cool.
    6. Preheat your oven to 180°C (350°F). Grease a baking tray or line it with parchment paper.
    7. Punch down the risen dough and divide it into equal portions. Shape each portion into a ball and place them on the prepared baking tray.
    8. Brush the rolls with beaten egg yolk and sprinkle chocolate chips on top.
    9. Bake in the preheated oven for 15-20 minutes or until golden brown and cooked through.
    10. Remove from the oven and let the rolls cool slightly before serving. Serve with the prepared cream.
    11. Enjoy your soft and delicious breakfast rolls with a creamy topping!
  • Banana Oatmeal Pancakes

    Banana Oatmeal Pancakes

    Banana Oatmeal Pancakes

    Table of Contents

    Ingredients

      • 1 cup oatmeal
      • 4 tablespoons yogurt, divided
      • ¼ teaspoon baking soda
      • 2 eggs
      • 2 ripe bananas
    • 100 ml water
    • Oil for frying

    Directions

    Prepare the Batter:

      1. Mix Dry Ingredients: In a bowl, combine 1 cup of oatmeal and ¼ teaspoon of baking soda.
      1. Add Yogurt: Add 2 tablespoons of yogurt to the dry ingredients and mix well.
      2. Combine Remaining Yogurt: Add another 2 tablespoons of yogurt and mix until well combined.
      3. Add Eggs: Crack 2 eggs into the bowl and mix until incorporated.
      1. Mash Bananas: In a separate bowl, mash 2 ripe bananas until smooth.
      2. Add Bananas: Add the mashed bananas to the oatmeal mixture.
      3. Add Water: Pour in 100 ml of water and mix well until you have a smooth batter.

    Cook the Pancakes:

      1. Heat the Oil: Heat a small amount of oil in a non-stick skillet over medium heat.
      2. Pour Batter: Pour a small amount of batter into the skillet to form pancakes.
      3. Cook Until Golden: Cook each pancake for about 2-3 minutes on each side, or until golden brown.
    1. Repeat: Repeat the process with the remaining batter, adding more oil to the skillet as needed.

    Serving Suggestions

      • With Fresh Fruit: Top with fresh berries, sliced bananas, or other fruits.
      • With Syrup: Drizzle with maple syrup or honey for added sweetness.
    • With Nut Butter: Spread almond or peanut butter on top for extra protein and flavor.

    Cooking Tips

      • Ripe Bananas: Use ripe bananas for a naturally sweeter flavor.
      • Non-Stick Skillet: A non-stick skillet works best for even cooking and easy flipping.
    • Adjust Thickness: If the batter is too thick, add a little more water to reach the desired consistency.
    See also  SPONGE CAKE

    Nutritional Benefits

      • Oatmeal: High in fiber and great for digestion.
      • Bananas: Provide potassium and natural sweetness.
    • Eggs: A good source of protein and essential nutrients.

    Dietary Information

      • Gluten-Free Option: Use gluten-free oats if needed.
      • Vegetarian: This recipe is suitable for vegetarians.
    • Dairy-Free Option: Substitute yogurt with a plant-based alternative.

    Storage Tips

      • Refrigerate: Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days.
      • Freeze: Freeze the pancakes by placing them on a baking sheet, freezing until solid, and then transferring to a freezer bag. Reheat in a toaster or microwave before serving.

    Why You’ll Love This Recipe

    • Easy to Make: Simple ingredients and quick preparation make this recipe perfect for busy mornings.
    • Healthy and Delicious: A nutritious breakfast that doesn’t compromise on taste.
    • Versatile: Can be enjoyed with a variety of toppings and flavors.
  • CALIFORNIA SPAGHETTI SALAD

    CALIFORNIA SPAGHETTI SALAD

    CALIFORNIA SPAGHETTI SALAD

    Table of Contents

    This refreshing salad is perfect for warm weather, outdoor gatherings, or simply a quick and easy lunch or dinner. With its tender spaghetti, juicy cherry tomatoes, crunchy cucumbers, and creamy avocado, this salad is a true celebration of California’s fresh, local ingredients.

     Prep Time: 15-20 minutes
     Cook Time: 8-10 minutes (for spaghetti)
    Total Time: 23-30 minutes

    INGREDIENTS :

    1 lb spaghetti, cooked and drained

    1 1/2 cups cherry tomatoes, halved

    1 cucumber, diced

    2 zucchini, diced

    1 green bell pepper, diced

    1 red bell pepper, diced

    1 red onion, diced

    1 can sliced black olives, drained

    For the dressing:

    1 bottle Italian dressing

    1/2 cup parmesan cheese, grated

    1 tablespoon sesame seeds

    1 teaspoon paprika

    1/2 teaspoon celery seed

    1/4 teaspoon garlic powder.

    PREPARATION :

    Cook spaghetti according to directions on package, and drain and rinse in cold water.

    In a large bowl, combine zucchini, tomatoes, cucumber, bell peppers, onion, and black olives.

    In a small bowl, whisk together Italian dressing, sesame seeds, parmesan cheese, paprika, celery seed, and garlic powder.

    Add cooked spaghetti to vegetables and olives, then add dressing and toss together thoroughly.

    Cover and set in refrigerator to chill for at least 3 hours. Serve chilled and enjoy!

    Tips and Variations

    1. Use fresh ingredients: Fresh vegetables, herbs, and citrus juice make a big difference in the flavor and texture of this salad.
    2. Customize the dressing: Adjust the amount of lemon juice, red wine vinegar, and olive oil to taste.
    3. Add protein: Grilled chicken, salmon, or tofu can be added to make this salad more substantial.
    4. Mix and match vegetables: Feel free to substitute or add other vegetables, such as bell peppers, zucchini, or carrots.
    5. Make it ahead: Prepare the salad up to a day in advance, but wait to dress it until just before serving.
    6. Use leftover spaghetti: This salad is a great way to repurpose leftover spaghetti from last night’s dinner.

    See also  Toasted Oat Energy Bars – No-Bake Recipe

    Nutrition Information (per serving)

    Calories: 420-450
    Protein: 15-18g
    Fat: 20-22g
    Saturated Fat: 3-4g
    Carbohydrates: 40-45g
    Fiber: 4-5g
    Sugar: 5-6g
    Sodium: 350-400mg

  • Easy 5-Minute Cake with 2 Eggs! Simple and Delicious for Your Daily Treat!

    Easy 5-Minute Cake with 2 Eggs! Simple and Delicious for Your Daily Treat!

    Easy 5-Minute Cake with 2 Eggs! Simple and Delicious for Your Daily Treat!

    Table of Contents

    Ingredients:

    – 2 eggs
    – 100 g of sugar
    – 8 g of vanilla sugar
    – 100 g of yogurt
    – 100 ml of milk
    – 80 ml of oil
    – A pinch of salt
    – 180 g of all-purpose flour
    – 12 g of baking powder
    – 50 g of raisins
    – Jam
    – Coconut flour

    Instructions:

    1. In a mixing bowl, beat 2 eggs, sugar, and vanilla sugar together until well combined.
    2. Add yogurt, milk, and oil to the mixture. Stir until smooth.
    3. Mix in a pinch of salt.
    4. Gradually add all-purpose flour and baking powder, continuing to mix until the batter is lump-free.
    5. Fold in the raisins.
    6. Pour the batter into a greased microwave-safe mug or bowl.
    7. Microwave on high for 3-4 minutes, or until the cake has risen and is set in the center. Cooking times may vary, so keep an eye on it.
    8. Once done, let the cake cool for a minute.
    9. Invert the cake onto a plate, and let it cool completely.
    10. Once cooled, spread jam on top and dust with coconut flour.
    11. Slice, serve, and enjoy your quick and tasty daily treat!

  • Mix the waffles with Nutella, you will be surprised by this recipe! DO NOT cook!

    Mix the waffles with Nutella, you will be surprised by this recipe! DO NOT cook!

    Mix the waffles with Nutella, you will be surprised by this recipe! DO NOT cook!

    Table of Contents

    Required ingredients

    200 g of chocolate biscuits
    100 g of Nutella or hazelnut cream
    400 ml of Neutral Cream (33% Fat)
    400 g mascarpone or cream cheese
    200 g of glass sugar

    METHOD

    Procedure
    Chop the Wafers: Place the chocolate wafers in the blender and blend until they are reduced to small pieces.
    Mix with Nutella: Add the Nutella to the crumbled cookies and mix well with a spatula until you obtain a homogeneous mixture.
    Prepare the Base: Pour the wafer and Nutella mixture into an 18cm diameter mold and level with a spatula. Refrigerate for 15 minutes to solidify the mixture.
    Cream Preparation
    Whip the cream: In a bowl, beat the neutral cream with an electric whisk until creamy.
    Mix with Mascarpone: In another bowl, mix the mascarpone and icing sugar until smooth and smooth.
    Combine ingredients: add the whipped cream to the mascarpone and icing sugar mixture, stirring gently until well combined.
    Rest time
    Store the cake in the fridge: place the pan with the wafer base in the fridge and let it rest for 2 to 3 hours or until firm.
    Preparation of the chocolate coating
    Melt the Chocolate: In a pan over low heat, melt the diced chocolate together with the neutral cream, stirring constantly until you obtain a smooth and shiny mixture.
    Cake frosting: Pour the chocolate frosting over the cooled cake and spread evenly with a spatula.
    Fine
    Cool and cut: Let the frosting cool for 2-3 minutes before cutting the cake into individual portions.
    To enjoy! Serve this delicious waffle cake with Nutella and surprise your guests with its incredible flavor and texture.

  • Baked Oatmeal with Apple, Banana, and Nuts

    Baked Oatmeal with Apple, Banana, and Nuts

    Baked Oatmeal with Apple, Banana, and Nuts

    Table of Contents

    Ingredients (Cups and Grams)

     

      • Oatmeal: 1 cup (90 g)
      • Vanilla sugar: 1 teaspoon (5 g)
      • Baking powder: 1 teaspoon (4 g)

     

      • 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 g (1/4 cup)

    Directions

     

      • Preheat the Oven
        • Set your oven to 360°F (180°C). Grease a baking dish or line it with parchment paper.
      • Mix Dry Ingredients
          • In a large bowl, combine oatmeal, vanilla sugar, and baking powder.

         

      • Prepare Wet Ingredients
        • In a separate bowl, whisk together milk and egg. Stir in mashed banana until well combined.

     

      • Combine and Add Fruits
        • Add the wet ingredients to the dry mixture and mix until just combined. Fold in the diced apple and nuts.
      • Pour and Bake
          • Pour the mixture into the prepared baking dish. Bake for 40 minutes or until golden brown and set in the center.

         

      • Cool and Serve
        • Allow the bake to cool for about 10 minutes. Cut into squares and serve warm or at room temperature.

    Serving Suggestions

      • Serve warm with a dollop of Greek yogurt, a drizzle of honey, or a sprinkle of cinnamon.
      • Pair it with a cup of tea or coffee for a delightful breakfast or snack.

     

    • Top with fresh berries or a spoonful of nut butter for added flavor and nutrition.

    Cooking Tips

      • For added flavor, mix in a teaspoon of cinnamon or nutmeg.

     

    • Use any type of milk (dairy or plant-based) to suit your dietary needs.
    • Substitute nuts with seeds like sunflower or pumpkin for a nut-free version.

    Nutritional Benefits

     

      • Oats: High in fiber and great for heart health and digestion.
      • Bananas: Provide natural sweetness, potassium, and energy.
      • Apples: Add vitamins, antioxidants, and a refreshing crunch.

     

    • Nuts: Packed with healthy fats, protein, and essential nutrients.

    Dietary Information

      • Vegetarian.

     

    • Can be made nut-free by substituting nuts with seeds.
    • Gluten-free if certified gluten-free oats are used.

    Nutritional Facts (Per Serving, Approx.)

     

      • Calories: 180
      • Protein: 5 g
      • Carbohydrates: 28 g

     

      • Fat: 6 g
      • Fiber: 4 g
      • Sugar: 10 g

    Storage

      • Store leftovers in an airtight container in the refrigerator for up to 4 days.
      • Reheat in the oven or microwave before serving.

     

    • Freeze individual portions for up to 2 months and thaw overnight in the fridge.

    Why You’ll Love This Recipe

     

      • Simple to prepare with pantry-friendly ingredients.

     

    • Healthy and balanced, making it perfect for breakfast or snacks.
    • Customizable with your favorite fruits, nuts, or spices.
    • Great for meal prep and stays delicious for days.
  • ltimate Crunchy Curry Potato Wedges

    ltimate Crunchy Curry Potato Wedges

    ltimate Crunchy Curry Potato Wedges

    • Welcome to your new favorite way to enjoy potatoes! Our Ultimate Crunchy Curry Potato Wedges are not just a dish; they’re an experience. Each wedge is coated in a light, flavorful batter infused with curry powder and sweet paprika, then baked until perfectly crispy.
    • This recipe is an excellent alternative to traditional fried potatoes, offering a healthier option without sacrificing taste.
    • Ideal for parties, family dinners, or even as a savory snack, these potato wedges are sure to impress with their bold flavors and satisfying crunch.
    • They’re incredibly easy to make and are a fantastic way to spice up your mealtime routine. Whether served alongside a main course or enjoyed on their own with a dip, these wedges are a culinary delight that promises to please any palate.

    Full Recipe:

    • Ingredients:
      • 500g potatoes (17 oz)
      • 40g cornstarch (1.5 oz)
      • 40g all-purpose flour (1.5 oz)
      • 1/4 teaspoon curry powder
      • 1/2 teaspoon sweet paprika
      • 1 teaspoon salt
      • Pinch of black pepper
      • 1/2 tablespoon oil
      • 60ml ice-cold water (2 fl oz)

    Directions:

      • Preheat the oven to 200°C (400°F).
      • Peel the potatoes and cut them into wedges or chunks.
      • In a bowl, mix the cornstarch, flour, curry powder, sweet paprika, salt, and black pepper.
      • Add the oil and ice-cold water to the dry ingredients and mix until smooth.
      • Toss the potato wedges in the batter until evenly coated.
      • Place the coated potatoes on a baking sheet lined with parchment paper.
      • Bake in the preheated oven for about 30-40 minutes, or until the potatoes are crispy and golden brown.
      • Serve the crispy potatoes hot as a side dish or snack.
    • Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes | Kcal: 220 kcal | Servings: 4 servings

    Why You’ll Love This Recipe

    • Full of Flavor: These wedges are seasoned with a blend of curry powder and sweet paprika, offering a unique taste that’s both warm and slightly spicy.
    • Perfectly Crispy: Thanks to a light batter made from cornstarch and flour, each wedge is crispy on the outside while remaining soft and fluffy on the inside.
    • Healthier Option: Baked instead of fried, these potato wedges provide a healthier alternative to traditional fried potatoes without compromising on texture or taste.

    Key Ingredients

    • Potatoes: The star of the dish, providing a hearty base that’s versatile and satisfying.
    • Curry Powder & Sweet Paprika: These spices give the wedges a vibrant color and rich flavor, making them stand out both visually and on the palate.
    • Cornstarch and All-Purpose Flour: This combination ensures that each wedge is coated in a light, crispy batter that enhances the overall texture.

    Step-by-Step Cooking Tips

    1. Cutting the Potatoes: Slice the potatoes into wedges or chunks to ensure they cook evenly. Thicker cuts will yield a softer interior.
    2. Preparing the Batter: Mix the dry ingredients with oil and ice-cold water to create a smooth, thin batter that sticks easily to the potatoes without being heavy.
    3. Baking to Perfection: Spread the coated potatoes on a parchment-lined baking sheet and bake at a high temperature. This method helps achieve a crispy texture without the need for deep frying.

    Nutritional Information

    Each serving of these potato wedges is not only delicious but also offers dietary fiber, vitamins, and minerals from the potatoes and spices.

    They are lower in fat than their fried counterparts, making them a guilt-free indulgence.

    Serving Suggestions

    • With Dips: Serve these wedges with a variety of dips such as herbed yogurt, spicy ketchup, or a creamy garlic aioli for added flavor.
    • As a Side: Pair them with grilled meats, sandwiches, or wraps to add a crunchy, flavorful element to your meal.
    • Appetizer: Arrange them beautifully on a platter and serve as an appetizer at parties or gatherings.
  • Best Banana Bread with Walnuts and Raisins

    Best Banana Bread with Walnuts and Raisins

    Best Banana Bread with Walnuts and Raisins

    Table of Contents

    Ingredients:

      • 3 ripe bananas, mashed with a fork
      • ½ cup butter (1 stick) at room temperature
      • 3/4 cup white sugar (or use 1 scant cup of honey)
      • 2 eggs, room temperature
      • 1 ½ cups all-purpose flour
      • 1 tsp baking soda
      • ½ tsp salt
      • ½ tsp real vanilla extract
      • 1 cup walnuts, toasted and coarsely chopped
    • ½ cup raisins

    Directions:

    1. Preheat the Oven:
        • Preheat your oven to 350°F (175°C).

       

      • Grease a 9×5 inch loaf pan with butter or cooking spray.
    2. Prepare the Bananas:
        • In a bowl, mash the ripe bananas with a fork until smooth. Set aside.

       

    3. Mix the Wet Ingredients:
        • In a large mixing bowl, cream the butter and sugar (or honey) together until light and fluffy.
        • Add the eggs one at a time, beating well after each addition.

       

      • Stir in the mashed bananas and vanilla extract until well combined.
    4. Combine Dry Ingredients:
        • In a separate bowl, whisk together the flour, baking soda, and salt.

       

    5. Mix Together:
        • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
        • Fold in the toasted walnuts and raisins.

       

    6. Bake:
        • Pour the batter into the prepared loaf pan and smooth the top.
        • Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

       

    7. Cool:
        • Remove from the oven and let the banana bread cool in the pan for about 10 minutes.
        • Transfer the bread to a wire rack to cool completely before slicing.

       

    Serving Suggestions:

      • Enjoy warm with a pat of butter.
    • Serve with a side of fresh fruit or a dollop of yogurt for breakfast.
    • Pair with a cup of coffee or tea for an afternoon snack.

    Cooking Tips:

      • Use ripe bananas with brown spots for the best flavor and sweetness.
      • To toast walnuts, spread them on a baking sheet and bake at 350°F (175°C) for about 8-10 minutes, stirring occasionally.
      • Ensure the eggs and butter are at room temperature for easier mixing and a better texture.

    Nutritional Benefits:

      • Bananas: Provide potassium, fiber, and natural sweetness.
      • Walnuts: Rich in omega-3 fatty acids, protein, and antioxidants.
    • Raisins: Add natural sweetness and are a good source of iron.

    Dietary Information:

      • Contains dairy, eggs, and nuts.
    • Can be made gluten-free by substituting all-purpose flour with a gluten-free flour blend.

    Storage:

      • Store any leftover banana bread in an airtight container at room temperature for up to 3 days.
    • For longer storage, wrap the bread tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.