PST-Algerie

Category: healthy food

  • Mini Pizza Soft Roll

    Mini Pizza Soft Roll

    Mini Pizza Soft Roll

    Table of Contents

    Ingredients (Makes 8–10 Rolls)

     

      • For the Dough:
          • 200 ml (¾ cup) warm milk
          • 10 g (2 tsp) yeast
          • 1 tablespoon (12 g) sugar

         

          • 60 ml (¼ cup) oil
          • 4 g (¾ tsp) salt
          • 420 g (3 ½ cups) all-purpose flour

         

      • For the Filling:
          • 120 g (1 cup) cheddar or mozzarella cheese, grated
          • 1 red pepper, diced

         

          • 1 green pepper, diced
          • Sausages, sliced
          • Olives, sliced

         

      • For Basting:
        • 1 egg, beaten

     

    Directions

      • Prepare the Dough:
          • In a bowl, combine warm milk, yeast, and sugar. Let it sit for 5 minutes until foamy.
          • Add oil, salt, and flour gradually, mixing until a soft dough forms.

         

        • Knead for 8–10 minutes until the dough is smooth and elastic.
        • Cover the dough with a damp cloth and let it rise in a warm place for 1 hour, or until doubled in size.

     

      • Shape the Rolls:
          • Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper.
          • Punch down the dough and divide it into 8–10 equal portions. Roll each portion into a ball.
          • Flatten each ball slightly, add grated cheese, peppers, sausage slices, and olives as filling. Seal the dough around the filling to form a roll.

         

      • Baste and Bake:
          • Place the rolls on the prepared baking tray. Brush the tops with the beaten egg.
          • Bake in the preheated oven for 20–25 minutes, or until golden brown.

         

      • Serve:
        • Let the rolls cool slightly before serving. Enjoy them warm for the best flavor.

    Serving Suggestions

      • Serve with marinara or garlic dipping sauce.
      • Pair with a fresh salad for a complete meal.

     

      • Enjoy as a side dish to soups or pasta.
      • Serve at parties or picnics for a fun, handheld snack.
      • Sprinkle with fresh parsley or chili flakes for extra flavor.

    Cooking Tips

      • Use warm (not hot) milk to activate the yeast without killing it.
      • Knead the dough thoroughly for a soft and fluffy texture.

     

      • Customize the filling with your favorite pizza toppings like mushrooms, onions, or ham.
      • For extra flavor, sprinkle Italian seasoning or dried oregano on top before baking.
      • Let the rolls rest for a few minutes after baking to allow the cheese to settle.

    Nutritional Benefits

      • Cheese provides calcium and protein for strong bones and muscles.
      • Peppers are rich in vitamins A and C, boosting immunity.

     

    • The homemade dough is free of preservatives found in store-bought bread.

    Dietary Information

      • Vegetarian (when omitting meat toppings)

     

    • Can be made dairy-free by using plant-based cheese

    Nutritional Facts (Per Roll)

      • Calories: ~220

     

      • Protein: 7 g
      • Carbohydrates: 30 g
      • Fat: 8 g

     

    • Fiber: 2 g
    • Sodium: 250 mg
  • Mozzarella Onion Rings

    Mozzarella Onion Rings

    Mozzarella Onion Rings

    Table of Contents

    Ingredients:

      • 100g Mozzarella cheese
      • 1 onion
      • 50g flour
      • 100g bread crumbs
      • 2 eggs
    • Cooking oil

    Directions:

    Prepare the Cheese and Onion:

      1. Slice the Cheese: Slice 100g of mozzarella cheese into strips that are about 0.5 cm wide and long enough to fit inside the onion rings. Set aside.
      2. Slice the Onion: Peel and slice 1 onion into rings about 1.5-2 cm thick. Separate the onion rings and choose pairs with a 0.3-0.5 cm difference in diameter. This will allow you to sandwich the mozzarella strips between the rings.

    Assemble the Onion Rings:

    1. Stuff the Onion Rings: Place a mozzarella strip inside the gaps between each pair of onion rings. Ensure the cheese fits snugly and is completely enclosed by the onion rings to prevent it from leaking out during frying.

    Prepare the Coatings:

      1. Set Up Coating Stations: Prepare three bowls:
          • Bowl 1: 50g of flour.
          • Bowl 2: Crack 2 eggs into the bowl and whisk them well.

         

        • Bowl 3: 100g of bread crumbs.
      2. Coat the Onion Rings:
          • First, coat each stuffed onion ring in flour, ensuring all sides are covered.

         

        • Next, dip the floured onion ring into the whisked eggs, allowing any excess to drip off.
        • Finally, coat the ring in bread crumbs, pressing gently to adhere. For extra crispiness and to prevent cheese leakage, repeat the egg and bread crumb coating step.
    See also  Stuffed Potato Balls with Ground Beef

    Fry the Onion Rings:

    1. Heat the Oil: Heat cooking oil in a deep pan or fryer over medium heat. The oil should be deep enough to submerge the onion rings.
    2. Fry Until Golden Brown: Carefully place the coated onion rings into the hot oil. Fry for 2-3 minutes on each side, or until they are golden brown and crispy. Avoid overcrowding the pan to ensure even frying.

    Drain and Serve:

      1. Drain Excess Oil: Remove the fried onion rings from the oil and place them on a paper towel to drain any excess oil.
    1. Serve Hot: Serve the mozzarella onion rings hot, and enjoy the gooey, cheesy goodness!

    Tips and Sharing:

      • Cheese Alternatives: Try using other types of cheese like cheddar or pepper jack for a different flavor profile.
      • Dipping Sauces: Serve the onion rings with a variety of dipping sauces such as marinara, ranch, or spicy aioli for an extra layer of flavor.
    • Make Ahead: You can assemble the onion rings ahead of time and freeze them before frying. Simply fry them straight from the freezer, adding a few extra minutes to the cooking time.
    • Storage: Leftover onion rings can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven or air fryer to maintain their crispiness.
    • Customization: Add your favorite spices to the bread crumbs for an extra kick. Paprika, garlic powder, or Italian seasoning work well.
  • Ideal donuts in just 5 minutes

    Ideal donuts in just 5 minutes

    Ideal donuts in just 5 minutes

    Table of Contents

    Ingredients:

    • 2 eggs
    • 180 ml (3/4 cup) milk
    • 10 g (1 tbsp) fresh yeast
    • 500 g (3 1/3 cups) flour
    • 60 g (1/4 cup) butter 30
    • g (2 tbsp) sugar
    • 1 tsp salt
    • Oil for fry
    • sugar

    Preparation:

    1.  Place eggs, milk and yeast in a small bowl and mix well.
    2. In another bowl, add the flour, butter, sugar, salt and the previously prepared mixture and mix well with your hands until the mixture is free of lumps.
    3. . Form the dough into a large ball. Cover the top and let the dough rest for 2 hours, or until doubled in size.
    4. Transfer the dough to the workbench and divide it into 9 pieces. Roll out the dough by hand from top to bottom and at the end create the shape with your hands.
    5.  Add the prepared donuts to the pan and place in the oven at 30°C/86°F
    6. for 1 hour.
    7. Fry the fritters in deep oil until golden brown on both sides. After frying, dip them in sugar.
  • Orange-Carrot Cake with Coconut Cream

    Orange-Carrot Cake with Coconut Cream

    Orange-Carrot Cake with Coconut Cream

    Table of Contents

    Ingredients

    For the Cake:

      • Carrots: 4, grated
      • Coconut Flakes: 4 tablespoons
      • Sesame Seeds: 2 tablespoons

     

      • Vegetable Oil: 50 ml (neutral in flavor)
      • Egg Whites: 3
      • Egg Yolks: 2

     

      • Juice of 1 Small Orange
      • Sweetener: To taste (options include honey, stevia, or sugar)
      • Salt: A pinch

     

    • Orange Zest: From 1 orange
    • Juice from Grated Carrots

    For the Cream:

      • Juice from 1 Small Orange

     

      • Tapioca Starch: 1 tablespoon (or 2 tablespoons rice flour)
      • Egg Yolk: 1
      • Sweetener: To taste

     

    Instructions

    Step 1: Prepare the Carrots

    1. Peel and grate the carrots finely.
    2. Squeeze the grated carrots gently to extract their juice. Set the juice aside for later use in both the cake and the cream.

    Step 2: Mix the Cake Batter

      1. In a mixing bowl, beat the egg whites until stiff peaks form. Set aside.

     

      1. In a separate bowl, whisk the egg yolks, vegetable oil, orange juice, orange zest, and sweetener.
      2. Gradually fold in the grated carrots, coconut flakes, and sesame seeds.
      3. Add a pinch of salt and mix well.

     

    1. Gently fold in the whipped egg whites, being careful not to deflate them.

    Step 3: Bake the Cake

      1. Preheat your oven to 180°C (350°F).
      2. Grease a baking pan and sprinkle with a light dusting of flour or line it with parchment paper.

     

    1. Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
    2. Allow the cake to cool before applying the cream topping.
    See also  Cheesy Beef-Stuffed Potato Balls Recipe

    Step 4: Prepare the Coconut Cream

      1. In a small saucepan, mix the orange juice, carrot juice, tapioca starch, and egg yolk.

     

      1. Add the sweetener to taste.
      2. Cook over medium heat, stirring constantly, until the mixture thickens into a smooth cream.
      3. Let the cream cool before spreading it over the cake.

     

    Step 5: Assemble and Serve

    1. Spread the cooled cream evenly over the top of the cake.
    2. Garnish with extra coconut flakes, sesame seeds, or a sprinkle of orange zest.
    3. Serve and enjoy your slice of tropical-citrus bliss!
  • Nutty Cinnamon Swirl Bread

    Nutty Cinnamon Swirl Bread

    Nutty Cinnamon Swirl Bread

    Table of Contents

    Ingredients:

    For the Dough:

          • Flour: 650 g (about 5 cups)

        • Sugar: 1/2 cup (100 g)

     

        • Dry Yeast: 1.5 tsp (6 g)
        • Salt: 1 tsp (4 g)

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      • Lukewarm Milk: 300 ml

     

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    • Vegetable Oil: 2 Tbsp (30 ml)
    • Egg White: 1, beaten

    For the Filling:

        • Crushed Walnuts: 200 g (about 2 cups)

     

          • Sugar: 80 g (about 1/3 cup)

        • Cinnamon: to taste (usually about 1 tsp)
        • Butter: 5 Tbsp, melted

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    For the Glaze:

    Steps How to Make It:

    Step 1: Prepare the Dough

        1. Activate the Yeast: In a small bowl, combine the lukewarm milk (about 37-40°C or 98-104°F) with the dry yeast and a teaspoon of sugar. Let it sit for about 5-10 minutes, until it becomes frothy.

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        1. Mix Dry Ingredients: In a large mixing bowl, combine the flour, the remaining sugar, and salt. Mix well to ensure the salt and sugar are evenly distributed throughout the flour.
        2. Combine Wet Ingredients: Once the yeast mixture is frothy, add it to the flour mixture along with the vegetable oil and the beaten egg white.

      1. Knead the Dough: Mix the ingredients until a shaggy dough forms, then transfer it to a floured surface. Knead the dough for about 10 minutes until it is smooth and elastic. If the dough is too sticky, you can add a little extra flour as needed.
    See also  AIR FRYER BLUEBERRY MUFFINS

     

    1. First Rise: Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.
    » MORE:  Dessert in MINUTES! you will make this dessert every day! super yummy. Disappears In A Moment!!

    Step 2: Prepare the Filling

    1. Mix Filling Ingredients: In a medium bowl, combine the crushed walnuts, sugar, and cinnamon. Stir in the melted butter until the mixture is well combined and crumbly.

    Step 3: Shape the Bread

        1. Roll Out the Dough: Once the dough has risen, punch it down to release the air. Turn it out onto a floured surface and roll it into a rectangle approximately 1 cm thick (about 0.4 inches).

     

          1. Add the Filling: Evenly sprinkle the walnut mixture over the rolled-out dough, leaving a small border around the edges.

        1. Roll the Dough: Starting from one of the long edges, carefully roll the dough tightly into a log. Pinch the seams to seal the dough.
        2. Shape the Loaf: Gently twist the dough log and tuck the ends under to fit into a greased loaf pan. You can also place the dough into a round baking pan for a more rustic look.

     

    Step 4: Second Rise

    1. Let it Rise Again: Cover the loaf with a towel or plastic wrap and let it rise for another 30-45 minutes, until it has risen slightly above the edge of the pan.

    Step 5: Prepare the Glaze

      1. Make the Egg Wash: In a small bowl, whisk together the egg yolk and milk. This will give the bread a beautiful golden color when baked.

    Step 6: Bake the Bread

      1. Preheat the Oven: Preheat your oven to 180°C (350°F) during the second rise.
    See also  Baked Vegetable Frittata

     

        1. Glaze the Loaf: Once the dough has risen, brush the top with the egg wash.
        2. Bake: Bake the bread in the preheated oven for about 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
        3. Cool: Remove the bread from the oven and allow it to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

    » MORE:  Sugar-Free Chocolate Apple Cake: A Healthy Weight Loss Dessert

     

    Nutrition Facts (per serving, based on 12 servings):

          • Calories: 250 kcal

        • Protein: 5 g
        • Fat: 9 g

     

        • Carbohydrates: 40 g
        • Fiber: 1 g

      • Sugar: 9 g

     

    • Calcium: 30 mg
  • Best Banana Bread Recipe with Toasted Walnuts and Raisins

    Best Banana Bread Recipe with Toasted Walnuts and Raisins

    Best Banana Bread Recipe with Toasted 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 1 scant cup of honey)
        • 2 eggs, room temperature

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      • 1 ½ cups all-purpose flour

     

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        • 1 tsp baking soda
        • ½ tsp salt
        • ½ tsp real vanilla extract

     

      • 1 cup walnuts, toasted and coarsely chopped

    • ½ cup raisins

    Instructions:

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

         

        • Grease a 9×5 inch loaf pan with butter or cooking spray.

      1. Prepare the Bananas:
          • In a bowl, mash the ripe bananas with a fork until smooth. Set aside.

         

      2. 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.

      3. Combine Dry Ingredients:
            • In a separate bowl, whisk together the flour, baking soda, and salt.

         

      4. Mix Together:
            • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

          • Fold in the toasted walnuts and raisins.

         

      5. 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.

         

    1. 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.

       

    » MORE:  Dried Fruit and Nut Layered Cake with Sour Cream and Condensed Milk

    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.

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      • 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.

      • Gluten-Free Option: 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.
  • Flaky Butter Bread Recipe

    Flaky Butter Bread Recipe

    Flaky Butter Bread Recipe

     

    Ingredients:

      • Dry yeast: 5 g (0.17 oz)
      • Sugar: 10 g (2 teaspoons)
      • Water: 125 ml (1/2 cup)
      • Milk: 125 ml (1/2 cup)

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      • Flour: 480 g (3 3/4 cups)
      • Salt: 6 g (1 teaspoon)
      • Butter: 125 g (1/2 cup), softened

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      • Egg yolk: 1
      • Vegetable oil: 1 teaspoon
      • Sesame seeds: for sprinkling

    Directions:

    Activate yeast:

    In a bowl, combine yeast, sugar, water, and milk. Stir until the yeast and sugar dissolve. Let it rest for 5-10 minutes.

    Mix the dough:

    Add flour and salt to the yeast mixture. Stir with a spoon until combined.

    Gradually knead the dough by hand until it becomes soft and smooth.

    Rest the dough:

    Divide the dough into two equal parts. Roll each into a ball, cover, and let them rest for 10 minutes.

    Prepare the butter dough:

    Roll out the dough into a large circle, brush generously with softened butter, and fold as shown in the video.

    Repeat the folding process to create layers. Set the dough aside and prepare the second dough in the same manner.

    Chill the dough:

    Place both folded doughs in the freezer for 20 minutes to firm up.

    Shape the dough:

    Roll out each dough to the size of a serving plate. Stack them carefully on a baking tray.

    Egg wash and bake:

    Brush the top with a mixture of egg yolk and oil. Sprinkle sesame seeds on top.

    Bake in a preheated oven at 190°C (375°F) for 20-25 minutes, or until golden brown.

    Serve:

    Let the bread cool slightly before serving. Enjoy warm with butter or your favorite spread.

  • No-Bake Chocolate Biscuit Cake

    No-Bake Chocolate Biscuit Cake

    No-Bake Chocolate Biscuit Cake

    Table of Contents

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    Ingredients

    For the Cake:

          • 600g biscuits (digestive biscuits or graham crackers preferred)

        • 120g sugar
        • 60g cocoa powder
        • 250ml milk
        • 60g butter

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    • A pinch of vanilla extract

    For the Glaze:

        • 100g dark chocolate

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      • 130ml heavy cream (33% fat)

    Directions

    Prepare the Cake Base:

      1. Line the Pan:
          • Line a round cake pan or rectangular baking dish with parchment paper or plastic wrap, ensuring there is overhang on the sides for easy removal.

      2. Crush the Biscuits:
            • Crush the biscuits into small pieces using a plastic bag and rolling pin or a food processor for coarse crumbs.

         

      3. Make the Chocolate Mixture:
          • In a saucepan, mix sugar, cocoa powder, milk, and butter over medium heat. Stir until smooth and the butter melts. Remove from heat and add a pinch of vanilla extract.

        1. Combine and Press:
            • Combine the crushed biscuits with the chocolate mixture, ensuring all the biscuit pieces are well coated.

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          • Press the mixture into the prepared pan, smoothing it out evenly.

    Prepare the Glaze:

        1. Melt the Chocolate:
          • Chop the dark chocolate and place it in a heatproof bowl.
          • Heat the heavy cream until it boils, then pour it over the chocolate. Wait a minute, then stir until smooth.

      1. Spread the Glaze:
        • Spread the glaze evenly over the cake.

    Chill and Serve:

        1. Refrigerate:
            • Refrigerate the cake for at least 4 hours or until set.

           

        2. Serve:
          • Lift the cake out using the parchment overhang, slice, and serve chilled.

    » MORE:  Incredibly Delicious Apple Pie: A Homemade Delight!

    Nutritional Information

      • Calories: 350 kcal per serving
      • Servings: 8 servings

    Why You’ll Love This Recipe

      • No-Bake: Perfect for hot days when you don’t want to turn on the oven.
      • Quick and Easy: Simple steps make this dessert easy to prepare.
    • Rich and Delicious: Combines the rich flavors of cocoa and dark chocolate with the satisfying crunch of biscuits.
  • No-Bake Lime Cheesecake Bars

    No-Bake Lime Cheesecake Bars

    No-Bake Lime Cheesecake Bars

    Table of Contents

    Ingredients

    For the Crust:

        • 2 cups (200 g) graham cracker crumbs

     

      • 1/2 cup (115 g) unsalted butter, melted
      • 2 tablespoons (25 g) sugar

    For the Filling:

     

          • 2 cups (450 g) cream cheese, softened

        • 1/2 cup (120 ml) sweetened condensed milk
        • 1/4 cup (60 ml) freshly squeezed lime juice

     

        • 1 tablespoon lime zest (about 2 limes)
        • 1 teaspoon vanilla extract

      • 1/2 cup (120 ml) heavy cream, whipped

     

    Directions

        1. Prepare the Crust:
            • In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are fully coated.
            • Press the mixture evenly into the bottom of a parchment-lined 9×9-inch (23×23 cm) baking dish.

           

          • Place the dish in the refrigerator to set while you prepare the filling.

        1. Make the Filling:
            • In a large bowl, beat the cream cheese with a mixer until smooth and creamy.

           

              • Gradually add the sweetened condensed milk, mixing until fully incorporated.
              • Stir in the lime juice, lime zest, and vanilla extract. Mix until smooth.
              • Gently fold in the whipped heavy cream until well combined.

           

      1. Assemble the Cheesecake:
            • Pour the filling over the prepared crust and spread it evenly.
            • Smooth the top with a spatula.

         

      2. Chill:
          • Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight until the cheesecake is firm.

     

        1. Serve:
          • Remove the cheesecake from the dish using the parchment paper for easy lifting.
          • Slice into bars, garnish with extra lime zest or slices, and serve chilled.

    » MORE:  Zucchini Vegetable Bake with Egg and Mozzarella

    Serving Suggestions

        • Garnish with whipped cream and a sprinkle of crushed graham crackers.

      • Add fresh berries for a colorful and refreshing topping.

     

    • Pair with iced tea or limeade for a summer treat.

    Cooking Tips

        • For the best texture, use full-fat cream cheese.

     

      • Ensure the cream cheese is softened to avoid lumps in the filling.

    • Chill the bars long enough for them to set properly before slicing.

    Nutritional Benefits

     

    • Lime provides a boost of vitamin C.
    • A creamy treat with a refreshing tangy flavor.

    Dietary Information

     

      • Vegetarian-friendly.
      • Can be made gluten-free by using gluten-free graham crackers.

    Nutritional Facts (Per Serving)

     

          • Calories: ~250

        • Protein: 4 g
        • Carbohydrates: 20 g

     

      • Fat: 18 g
      • Fiber: 1 g

    • Sugar: 12 g
  • Homemade Bread Recipe

    Homemade Bread Recipe

    Homemade Bread Recipe

     by 
    Table of Contents  hide 
    1 Homemade Bread Recipe

    1.1 Ingredients
    1.2 Directions

    1.2.1 1. Activate the Yeast
    1.2.2 2. Mix the Dough
    1.2.3 3. Let the Dough Rise
    1.2.4 4. Shape the Dough
    1.2.5 5. Second Rise
    1.2.6 6. Bake the Bread
    1.2.7 7. Cool and Serve
    1.3 Serving Suggestions
    1.4 Cooking Tips

    Homemade Bread Recipe

    Ingredients

          • 500g all-purpose flour

        • 10g salt

        • 10g sugar
        • 10g dry yeast
        • 300ml warm water (around 110°F/43°C)

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      • 2 tbsp olive oil (or melted butter)
      • 1 tbsp milk (optional for a softer crust)

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    Directions

    1. Activate the Yeast

      • In a small bowl, combine warm water, sugar, and yeast. Stir and let sit for 5-10 minutes, until it becomes frothy and bubbly.

    2. Mix the Dough

          • In a large mixing bowl, combine flour and salt.

        • Add the activated yeast mixture and olive oil.
        • Mix together until a dough begins to form. If the dough is too sticky, add a little more flour, a tablespoon at a time.

    • Knead the dough for 5-8 minutes on a lightly floured surface until smooth and elastic.

    3. Let the Dough Rise

    • Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

    4. Shape the Dough

        • Punch down the dough to release air bubbles.

    • Shape it into a loaf by folding the dough over itself and rolling it tightly. Place the shaped dough in a greased loaf pan.

    5. Second Rise

      • Cover the loaf with a towel and let it rise for an additional 30-40 minutes, or until it has risen slightly above the pan.

    » MORE:  No-Oven Garlic Bread Recipe

    6. Bake the Bread

        • Preheat the oven to 375°F (190°C).
      • Brush the top of the dough with milk (optional) for a soft crust, or a little olive oil for a golden finish.

    • Bake for 30-40 minutes, or until the bread sounds hollow when tapped on the bottom.
    See also  Diet Oatmeal Apple Cookies: Healthy Dessert to Satisfy Your Sweet Tooth and Aid Weight Loss!

    7. Cool and Serve

        • Let the bread cool on a wire rack for at least 10 minutes before slicing. Enjoy warm or toasted!

    Serving Suggestions

        • Serve with butter and jam for breakfast.
        • Pair with soup or salad for a light lunch.
        • Make sandwiches with your favorite fillings.

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    • Enjoy as a side with a hearty dinner.

    Cooking Tips

      • Ensure the water temperature for activating the yeast is not too hot, or it can kill the yeast.

    • Knead the dough well to develop the gluten, which gives the bread its soft texture.
  • Apple Shortcrust Pastry Tart

    Apple Shortcrust Pastry Tart

    Apple Shortcrust Pastry Tart

    Table of Contents

    Ingredients

    For the Shortcrust Pastry:

      • 2 eggs
      • 50g sugar
      • 80ml oil
      • 8g baking powder
      • 300g flour

    For the Filling:

      • 2 apples, grated
      • 2 tablespoons sugar
      • 1 tablespoon butter
    • A little cinnamon
    • 1 tablespoon apricot jam

    For the Icing:

      • 1 egg white
    • 125g icing sugar
    • 2 tablespoons apricot jam

    Instructions

    Prepare the Filling

    1. Grate the Apples:
        • Grate 2 apples into a bowl.

       

    2. Mix Filling Ingredients:
        • Add 2 tablespoons of sugar, a little cinnamon, and 1 tablespoon of butter to the grated apples.
        • Mix well and set aside.

       

    Prepare the Shortcrust Pastry

    1. Mix Wet Ingredients:
        • In a large bowl, beat 2 eggs with 50g of sugar until well combined.
        • Add 80ml of oil and mix well.

       

    2. Add Dry Ingredients:
        • Mix in 8g of baking powder and 300g of flour.
        • Knead the dough until it forms a smooth, non-sticky ball.

       

    3. Roll Out the Dough:
        • Roll out the dough on a floured surface to fit a tart mold with a diameter of 18/27 cm.
        • Place the dough into the greased tart mold, pressing it into the edges and trimming any excess.

       

    Assemble and Bake

      1. Add the Filling:
          • Spread the apple filling evenly over the pastry base.
          • Drizzle 1 tablespoon of apricot jam over the top.

         

      2. Bake the Tart:
        • Place the tart in a preheated oven at 180°C (350°F) and bake for approximately 40 minutes, or until the pastry is golden brown and the filling is set.

    Prepare the Icing

    1. Mix Icing Ingredients:
        • In a small bowl, beat 1 egg white until frothy.
        • Gradually add 125g of icing sugar, beating until smooth.
        • Stir in 2 tablespoons of apricot jam.

       

    Finish the Tart

    1. Ice the Tart:
        • Once the tart has cooled slightly, spread the icing over the top.
        • Let it set for a few minutes before serving.

       

    Serving Suggestions

    • Serve the tart warm with a scoop of vanilla ice cream or a dollop of whipped cream.
    • Pair with a cup of hot tea or coffee for a delightful afternoon treat.

      Origins and Popularity

      Apple tarts have been popular in European cuisine for centuries, especially in France, where tarts with shortcrust pastry, like the “tarte aux pommes,” are a staple in bakeries and homes alike. This dessert has a rustic appeal and is loved worldwide for its simplicity and delicious blend of textures and flavors.

  • Sugar-Free Apple Banana Oatmeal Pancakes

    Sugar-Free Apple Banana Oatmeal Pancakes

    Sugar-Free Apple Banana Oatmeal Pancakes

    Table of Contents

    Ingredients Quantity

    For approximately 8 pancakes:

    • Rolled oats: 1 cup
    • Ripe banana: 1 large
    • Apple: 1 small, grated
    • Eggs: 2 large
    • Milk: 1/3 cup (dairy or plant-based)
    • Baking powder: 1 teaspoon
    • Ground cinnamon: 1 teaspoon
    • Vanilla extract: 1 teaspoon
    • Salt: A pinch
    • Coconut oil or butter: For cooking

    Optional Additions

    • Nuts: Chopped walnuts or pecans for a crunchy texture.
    • Seeds: Chia seeds or flaxseeds for added nutrients.
    • Spices: A pinch of nutmeg for extra warmth.
    • Toppings: Fresh fruit, yogurt, or a drizzle of sugar-free syrup.

    Tips for Success

    1. Use ripe bananas: Ensure your banana is overripe for maximum natural sweetness.
    2. Consistency matters: Blend the oats to a coarse flour consistency for smoother pancakes.
    3. Rest the batter: Let the batter sit for 5-10 minutes to thicken before cooking.
    4. Low heat is key: Cook on medium-low heat to prevent burning and ensure even cooking.
    5. Grease lightly: Use minimal oil or butter to avoid soggy pancakes.

    Instructions

    1. Blend the oats: Place rolled oats in a blender and process until a coarse flour forms.
    2. Prepare the wet mixture: In a bowl, mash the banana. Add grated apple, eggs, milk, vanilla extract, and mix well.
    3. Combine dry and wet ingredients: Mix the blended oats, baking powder, cinnamon, and salt with the wet mixture until just combined. Let the batter rest for 5-10 minutes.
    4. Cook the pancakes: Heat a non-stick pan over medium-low heat and lightly grease it. Pour 1/4 cup of batter per pancake. Cook for 2-3 minutes on each side or until golden brown.
    5. Serve warm: Top with your choice of optional toppings and enjoy!
    See also  Donut Delight Without Breaking the Bank

    Description

    These sugar-free apple banana oatmeal pancakes are soft, flavorful, and naturally sweetened. The combination of banana and apple creates a moist texture, while oats provide a hearty, wholesome base. The hint of cinnamon adds warmth, making these pancakes a comforting and satisfying meal.

    Nutritional Information (per pancake, approximately)

    • Calories: 85
    • Protein: 3g
    • Carbohydrates: 14g
    • Fiber: 2g
    • Natural sugars: 6g
    • Fat: 2g
  • Quick and Delicious Cake for Tea

    Quick and Delicious Cake for Tea

    Quick and Delicious Cake for Tea

    Ingredients:

      • 3 eggs: Eggs are the base of this cake, providing structure and helping to bind the ingredients together. They also add richness and moisture.
      • 1 glass (200 ml) sugar: Sugar not only sweetens the cake but also helps to achieve a light, tender crumb.
      • 1 glass (200 ml) milk: Milk adds moisture to the cake and helps to create a smooth batter. You can use any type of milk, including whole, skim, or a non-dairy alternative.
      • 100 ml vegetable oil: Oil keeps the cake moist and adds a tender texture. It also helps to mix the batter smoothly.
      • 350 grams flour: Flour is the main dry ingredient that gives the cake structure. For a lighter texture, sift the flour before measuring.
      • 10 grams baking powder: Baking powder is the leavening agent that helps the cake rise and become fluffy.
      • 1 gram vanillin: Vanillin adds a subtle vanilla flavor to enhance the overall taste of the cake.
      • 2 tablespoons cocoa powder (+ 2 tablespoons of water): Cocoa powder gives the cake a rich chocolate flavor. Mixing it with water creates a chocolate paste that blends seamlessly into the batter.
    • Butter for greasing the mold: Butter prevents the cake from sticking to the pan, ensuring it comes out clean and intact.

    Instructions:

      1. Preheat the Oven:
        • Preheat your oven to 180°C (350°F). This ensures the oven is at the right temperature when the cake goes in, allowing for even baking.
    1. Prepare the Batter:
        • In a large mixing bowl, whisk together the eggs and sugar until light and frothy. This step incorporates air into the mixture, which helps the cake rise.
        • Add the milk and vegetable oil to the egg mixture, and whisk until well combined.
        • In a separate bowl, sift together the flour, baking powder, and vanillin. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

       

      • In a small bowl, mix the cocoa powder with 2 tablespoons of water to form a smooth paste. Gently fold the cocoa paste into a portion of the batter to create a marbled effect. If you prefer a fully chocolate cake, mix the cocoa paste into the entire batter.
    2. Prepare the Baking Pan:
        • Grease your baking pan with butter to ensure the cake doesn’t stick. You can use any pan size you have on hand; just adjust the baking time as needed. For a thicker cake, use a smaller pan, and for a thinner cake, use a larger pan.

       

    3. Pour and Bake:
        • Pour the batter into the prepared pan, spreading it evenly.
        • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary based on your oven and pan size, so keep an eye on the cake.

       

    4. Cool and Serve:
        • Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
        • Once cooled, you can dust the cake with powdered sugar or frost it if desired, though it’s delicious on its own.

       

    Tips for Success:

      • Mix Gently: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense cake.
      • Check for Doneness: Since oven temperatures can vary, start checking the cake a few minutes before the suggested baking time. The cake should be golden brown and a toothpick should come out clean.
    • Customize the Flavor: Feel free to add extras like chocolate chips, nuts, or fruit to the batter for a personalized touch.
    • Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also freeze it for up to a month; just make sure to wrap it tightly in plastic wrap before freezing.
  • Cheese Twist Bread

    Cheese Twist Bread

    Cheese Twist Bread

    Ingredients

    1 ⅝ cup flour
    • 7g dry yeast
    • 3g salt
    • 180ml hot milk
    • 45g butter
    • 1 egg
    • 125 g grated cheese
    • 3 tablespoons chopped parsley
    • Softened butter
    • Wash the eggs

    Preparation

    Mix the flour with the salt, make a well in the center and add the yeast, salt, milk, butter and egg. Whisk to combine all the liquids, then start adding the flour from the sides.
    When the dough comes together in lumps, knead well until smooth, form a ball, then let rest for 1 hour. Cut the dough into quarters, roll each into a ball and roll out into a rectangle. Brush two rectangles with butter, add cheese and parsley on top and cover with two more layers of dough.
    Roll lightly with a rolling pin, then cut into strips. Gather the strips in pairs, sandwiching a little more butter in between. Place on a baking sheet lined with parchment paper and let rest for 20 minutes. Brush with egg yolk and bake at 180C/350F for 25 minutes.
  • Coconut Chocolate Balls Recipe (No-Bake)

    Coconut Chocolate Balls Recipe (No-Bake)

    Coconut Chocolate Balls Recipe (No-Bake)

    Table of Contents

    Ingredients:

      • 320 g (11 oz) biscuits, finely crushed
      • 90 g (⅓ cup) sugar
      • 30 g (¼ cup) cocoa powder
      • 140 ml (½ cup + 2 tbsp) milk
      • 60 g (4 tbsp) butter, melted
      • 100 g (1 cup) coconut flakes (plus extra for coating)

    Directions:

      1. Mix Dry Ingredients: In a large bowl, combine the crushed biscuits, sugar, and cocoa powder.
      2. Add Wet Ingredients: Add the milk and melted butter to the mixture. Stir well until everything is thoroughly combined and forms a dough-like consistency.
      3. Shape into Balls: Take small portions of the mixture and roll them into balls about the size of a walnut.
    1. Coat with Coconut: Roll each ball in the additional coconut flakes until fully coated.
    2. Serve or Chill: Serve the coconut chocolate balls immediately or place them in the refrigerator for 10-15 minutes to firm up.

    Serving Suggestions:

      • Enjoy the coconut chocolate balls as a snack or with a cup of coffee or tea.
    • They make a perfect quick dessert for guests.

    Cooking Tips:

      • For a richer chocolate flavor, use dark cocoa powder.
      • You can also add chopped nuts or dried fruit to the mixture for extra texture and taste.

     

    Nutritional Information (per serving):

      • Calories: Approximately 150 kcal
      • Fat: 8 g
      • Carbohydrates: 18 g

     

    • Protein: 2 g