Category: healthy food

Koeksister doughnuts

• Milk, dry yeast
• sugar
• flour
• butter and 1 egg

These are irresistible and super easy to make!

Here’s how 

INGREDIENTS:

• 250ml (1 cup) milk
• 7g dry yeast
• 1 egg
• 30g (2 tbsp) sugar
• 450g (3 ¼ cups) flour
• 1 tsp salt
• 50g (3 tbsp) butter
• Granulated sugar for coating

METHOD:

1. In a bowl mix together almond milk with sugar, yeast, and egg.
2. Add in flour and salt.
3. Cover for 20 minutes.
4. Mix in butter and let it rise for 1 hour.
5. Roll out the dough and divide it into 12 pieces, roll the ends and seal them.
6. Cover for 15 minutes and fry in the hot oil until golden brown.
7. Cover with sugar.

Irresistible 10-Minute Apple Cake: A Speedy Delight for Busy Gourmets

Ingredients

For this speedy yet sophisticated cake, you’ll need:

For the Cake Batter:

• 200g (7.05 oz) all-purpose flour
• 10g (2 teaspoons) baking powder
• 125g (4.4 oz) granulated sugar
• 8g (1 pack) vanilla sugar
• A pinch of salt
• 125g (4.4 oz) unsalted butter, softened
• 3 large eggs, at room temperature
• 45ml (3 tablespoons) milk

For the Topping:

• 4 medium apples (about 600g or 21 oz total)
• 30g (1.05 oz) frozen butter
• 5g (1 teaspoon) cinnamon sugar

Step-by-Step Instructions

1. Preparing the Batter (5 minutes)

I begin by preheating the oven to 180°C (356°F) with both top and bottom heat. This ensures our oven is at the perfect temperature when our cake is ready to bake.

In a large mixing bowl, I sift together the flour and baking powder. Sifting is crucial as it aerates the flour, leading to a lighter, fluffier cake texture. To this, I add the sugar, vanilla sugar, and a pinch of salt.

Next, I add the softened butter and eggs to the dry ingredients. Using an electric mixer, I beat the mixture on medium speed for 2 minutes. This step is crucial – it not only combines the ingredients but also incorporates air into the batter, which will help our cake rise beautifully.

The result is a smooth, creamy batter that’s rich in flavor and primed for baking. I transfer about two-thirds of this batter into a greased 26cm (10-inch) springform pan, spreading it evenly to create a smooth base for our apples.

2. Preparing the Apples (3 minutes)

While efficiency is key in this recipe, I don’t compromise on the quality of our star ingredient – the apples. I quickly peel, quarter, and slice the apples into thin wedges. The thinness of the slices is important as it allows the apples to cook through perfectly in our short baking time.

With artistic flair, I arrange these apple slices in a circular pattern on top of the batter in the pan. This not only ensures even distribution of fruit throughout the cake but also creates a visually stunning pattern that will impress any guest.

3. Finishing Touches (2 minutes)

To the remaining third of our batter, I add the milk and quickly mix it in. This addition of liquid helps to create a softer, more pourable consistency. I then spread this mixture evenly over the arranged apples. This top layer of batter will bake into a delicious golden crust, encasing the apples and creating a perfect contrast of textures.

For the final touch of indulgence, I grate the frozen butter over the top of the cake. The cold butter will melt during baking, creating pockets of richness throughout the cake. A sprinkle of cinnamon sugar adds a warm, spicy note that perfectly complements the apples.

4. Baking to Perfection (40 minutes)

With our cake assembled in record time, it’s ready for the oven. I bake it at 180°C (356°F) for approximately 40 minutes. During this time, a heavenly aroma of apples and cinnamon will fill your kitchen – a tantalizing preview of the deliciousness to come.

The cake is done when it’s golden brown on top and a skewer inserted into the center comes out clean. The apples should be tender, and the cake should have a slight spring when gently pressed.

5. Serving and Enjoying

Once baked, I remove the cake from the oven and let it cool in the pan for about 10 minutes. This brief resting period allows the cake to set, making it easier to slice and serve.

After cooling, I release the springform pan and transfer the cake to a serving plate. This cake is delicious served warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream. It’s equally enjoyable at room temperature, making it perfect for picnics or lunchboxes.

Nutrition Information

Per slice (based on 8 servings):

• Calories: 320
• Protein: 5g
• Carbohydrates: 45g
• Fiber: 3g
• Sugar: 25g
• Fat: 15g

Spanakopita Triangles: the tasty, bite-sized appetizer recipe

INGRIDIANTS 

Instructions

1. Mix egg, milk, oil, water, and salt in a bowl.

2. Lay a sheet of filo pastry on a clean surface. Pour a little of the mixture, and spread over the entire sheet.

3. Repeat twice, getting a total of 3 layers.

4. Mix the feta cheese with the cooked spinach. Pour the feta and spinach over the phyllo pastry.

5. Roll from one end to the other to obtain a long strip. Make sure to seal the edges properly with the egg wash, otherwise, the filling will leak out while cooking.

6. Cut into triangles and place on a baking tray.

7. Brush each triangle with egg yolk.

8. Sprinkle with poppy seeds and bake at 180ºC (356°F) for 15 minutes.

9. Remove the tray from the oven, serve and enjoy!

10. Enjoy 

Lemon Cream Puff Pastry Tarts

Ingredients:

• • 1 egg
  • 2 tablespoons cornstarch

• • 3 tablespoons sugar
  • 250 ml (1 cup) milk
  • 40 ml (about 3 tbsp) lemon juice

• • Lemon zest (optional, for extra flavor)
  • Puff pastry sheets (store-bought or homemade)
  • Extra milk (for brushing the pastry)

• Powdered sugar (for dusting)

Directions:

1. 1. Prepare the lemon cream filling:
      • • In a medium saucepan, whisk together 1 egg, 2 tablespoons cornstarch, 3 tablespoons sugar, and 250 ml milk.
        • Cook over medium heat, stirring continuously until the mixture thickens and turns into a smooth, creamy texture.

       

      • Remove from heat and stir in 40 ml lemon juice and optional lemon zest for extra zing.
   2. Cool the filling:
      • • Transfer the lemon cream to a bowl, cover with plastic wrap (press the wrap directly onto the surface of the cream to prevent a skin from forming), and refrigerate for about 30 minutes until cooled.

       

   3. Prepare the puff pastry:
      • • Roll out the puff pastry sheets and cut them into squares or circles, depending on your preferred tart shape.
        • Place the cut pastry pieces into a muffin tin or tart molds, pressing them lightly into place to form a tart shell.

       

   4. Brush with milk:
      • Lightly brush the top edges of the puff pastry with milk to give them a golden color when baked.

1. 1. Bake the puff pastry:
      • Preheat the oven to 180°C (350°F).
      • Bake the puff pastry shells for about 20 minutes or until golden brown and puffed up. Remove from the oven and let cool.

1. Assemble the tarts:
   • Once the pastry shells and lemon cream are both cool, spoon the chilled lemon cream into the puff pastry shells.
2. Dust with powdered sugar:
   • • Lightly dust the tops of the tarts with powdered sugar before serving.

    

Serving Suggestions:

• • Serve these tarts with a cup of tea or coffee for a light afternoon treat.
  • Garnish with fresh berries, like raspberries or blueberries, for a colorful presentation.

• • Add a dollop of whipped cream on top for extra indulgence.
  • Serve chilled for a refreshing summer dessert.
  • Pair with a scoop of vanilla ice cream on the side for a warm-and-cool dessert contrast.

Cooking Tips:

• • Stir the lemon cream constantly while cooking to avoid lumps and ensure a smooth texture.
  • Make sure the puff pastry shells are fully baked and golden before removing them from the oven.
  • For a stronger lemon flavor, add extra lemon zest to the cream.

• You can prepare the lemon cream filling ahead of time and store it in the fridge for up to 2 days before assembling the tarts.
• If you don’t have tart molds, you can use a muffin tin to shape the puff pastry shells.

Nutritional Benefits:

• • Good source of vitamin C: Thanks to the lemon juice and zest.

• • Calcium boost: The milk in the filling adds calcium to the recipe.
  • Low in fat: The lemon cream filling is light and not too rich, making it a relatively lower-fat dessert option.
  • Carbohydrate source: Puff pastry provides energy-boosting carbohydrates.

Dietary Information:

• • Vegetarian: This recipe is suitable for vegetarians.
  • Nut-Free: No nuts are used in this recipe, making it safe for those with nut allergies.
  • Gluten-Free Option: Use gluten-free puff pastry if needed.

• Low-Sugar Option: Reduce the sugar in the lemon cream or use a sugar substitute to make it lower in sugar.

Nutritional Facts (Per Tart, Approximate):

• • Calories: 180 kcal
  • Protein: 4g

• • Carbohydrates: 20g
  • Fat: 9g
  • Sugar: 6g

Storage:

• Refrigerator: Store assembled tarts in the fridge for up to 2 days.
• Freezer: You can freeze the puff pastry shells before filling them. Thaw at room temperature before adding the lemon cream.

Zucchini and Vegetable Patties
Table of Contents
Ingredients
For the Patties:

1 zucchini
1 teaspoon salt (for draining zucchini)
2 eggs
1 carrot, grated
1 potato, grated
A handful of fresh dill, chopped
100 g cheese, grated (cheddar or mozzarella works well)
1 clove of garlic, minced
Salt, to taste
1/2 teaspoon paprika
1/2 teaspoon black pepper
4 tablespoons oatmeal
2 tablespoons flour (all-purpose or any preferred type)
Vegetable oil, for frying
For the Garlic Dill Sauce:

2 tablespoons sour cream
1 tablespoon mayonnaise
A handful of fresh dill, chopped
1 clove of garlic, minced
Directions
Prepare the Zucchini:
Grate the zucchini and sprinkle with 1 teaspoon of salt.
Let it sit for 15 minutes to draw out excess moisture.

Squeeze the zucchini well to remove as much juice as possible, using your hands or a clean cloth.
Mix the Vegetables:
In a large bowl, add the squeezed zucchini, eggs, grated carrot, and grated potato.

Stir in the chopped dill, grated cheese, minced garlic, salt, paprika, and black pepper.
Add the oatmeal and flour, then mix until smooth and well combined.
Shape the Patties:
Grease your hands with a little oil to prevent sticking.
Form the mixture into small patties, about the size of your palm.
Fry the Patties:
Heat vegetable oil in a frying pan over medium heat.
Fry the patties on both sides for 3-4 minutes each, or until they are golden brown and crispy.
Prepare the Garlic Dill Sauce:
In a small bowl, mix together sour cream, mayonnaise, chopped dill, and minced garlic.
Stir until well combined.
Serve:
Serve the warm patties with the garlic dill sauce on the side. Enjoy immediately for the best taste and texture.
See also Ultimate Potato and Cabbage Bake Recipe
Serving Suggestions
Serve as a side dish with grilled meats, a salad, or on their own as a light meal.
These patties are great when paired with fresh greens, steamed vegetables, or a bowl of soup.
Try them in a sandwich or wrap with lettuce, tomatoes, and your favorite sauce.
Cooking Tips
Moisture Control: Be sure to drain the zucchini well to avoid soggy patties. The less moisture, the better the texture.
Cheese Choice: Use a cheese that melts well, like mozzarella or cheddar, to add richness and bind the patties.
Baking Option: For a lighter version, bake the patties at 180°C (350°F) for 15-20 minutes, flipping halfway through.
Nutritional Benefits
Rich in Vegetables: Packed with zucchini, carrots, and potatoes, providing fiber, vitamins, and minerals.
High in Protein: Eggs and cheese contribute to the protein content, making this dish more filling.
Low in Carbs: Oats add a touch of whole grains, but overall, the patties are low-carb compared to traditional potato cakes.
Dietary Information
Vegetarian: This recipe is perfect for vegetarians looking for a satisfying veggie dish.
Gluten-Free Option: Use gluten-free oats and flour to accommodate gluten-free diets.
Low-Sugar: Contains no added sugars, making it a healthy choice.

Stuffed Sweet Potatoes with Mushrooms and Cream Cheese

Ingredients:

• • 4 sweet potatoes
  • Olive oil, for cooking

• • Salt, to taste
  • 1 onion, chopped
  • 6-8 mushrooms, chopped

• • Black pepper, to taste
  • 5 tablespoons cream cheese
  • Green onions, chopped

• A small piece of cheese, grated (optional)

Directions:

1. 1. Prepare and Bake Sweet Potatoes:
      • • Preheat the oven to 200°C (400°F).
        • Rub the sweet potatoes with olive oil and sprinkle with salt.

       

      • Place them on a baking sheet and bake for 30-40 minutes until tender.
   2. Sauté Onions and Mushrooms:
      • • While the sweet potatoes are baking, heat olive oil in a pan over medium heat.

       

      • Add chopped onion and sauté for 5 minutes.
      • Add chopped mushrooms, season with salt and black pepper, and cook until the mushrooms are done (about 5-7 minutes).

1. 1. Make the Filling:
      • In a bowl, combine the sautéed mushrooms and onions with 5 tablespoons of cream cheese. Mix well.
      • Stir in chopped green onions.

1. Stuff and Bake the Sweet Potatoes:
   • • Once the sweet potatoes are done, remove them from the oven and let them cool slightly.
     • Slice them open and stuff them with the mushroom-cream cheese mixture.
     • Optionally, sprinkle some grated cheese on top.

    

   • Drizzle with a little olive oil and bake again for 10-15 minutes until heated through.

Serving Suggestions:

• • Serve with a fresh green salad for a balanced meal.

• Add a side of crispy bacon or grilled chicken for extra protein.

Cooking Tips:

• • For extra flavor, you can add garlic or thyme when sautéing the mushrooms.
  • To make the filling creamier, add a bit of sour cream or Greek yogurt along with the cream cheese.

Nutritional Benefits:

• • Sweet potatoes are rich in fiber, vitamins A and C, promoting good digestion and immune health.
  • Mushrooms provide antioxidants and B vitamins for energy and cell health.
  • Cream cheese adds a good source of calcium and healthy fats.

Dietary Information:

• • Gluten-free: This recipe is naturally gluten-free.
  • Vegetarian: As written, the recipe is vegetarian-friendly.
  • Easily customizable: Add bacon, ham, or chicken to suit your preferences.

Nutritional Facts (per serving):

• • Calories: 320
  • Protein: 8g
  • Carbs: 45g

• Fiber: 6g
• Fat: 12g

Storage:

• • Store leftovers in an airtight container in the fridge for up to 3 days.

• Reheat in the oven or microwave before serving.

Why You’ll Love This Recipe:

• • Simple and Delicious: Easy to make and packed with flavor.
  • Customizable: Add your favorite toppings or proteins to make it your own.

• Healthy and Filling: Loaded with nutritious ingredients that keep you full.
• Perfect Comfort Food: Warm, creamy, and satisfying, perfect for any meal.