PST-Algerie

Category: healthy food

  • Cheesy Puff Pastry Bake with Bacon and Herbs

    Cheesy Puff Pastry Bake with Bacon and Herbs

    Cheesy Puff Pastry Bake with Bacon and Herbs

    Table of Contents

    Ingredients:

      • Puff pastry – 700 g
      • Cream cheese – 200 g
      • Garlic – 10 g (about 2-3 cloves, minced)
      • Feta cheese – 100 g
      • Cheese (cheddar or gouda) – 300 g, grated
      • Parsley – 30 g (about 1/4 cup, chopped)
      • Egg – 1 large
      • Mozzarella – 70 g, shredded
      • Bacon – 100 g, cooked and crumbled
      • Rosemary – 10 g (about 1 tablespoon, chopped)
      • Garlic (for sauce) – 2 cloves, minced
      • Cooking cream – 200 g (about 3/4 cup)
      • Black pepper – 2 g (about 1/2 teaspoon)
    • Salt – 2 g (about 1/2 teaspoon)
    • Mustard – 25 g (about 1 tablespoon)

    Directions:

    1. Prepare the Cheese Mixture:
        • In a large bowl, combine the cream cheese, feta cheese, grated cheese (cheddar or gouda), and mozzarella. Mix in the minced garlic (10g) and chopped parsley (30g) until well combined. Set aside.

       

    2. Prepare the Puff Pastry:
        • Preheat your oven to 180°C (350°F).
        • Roll out the puff pastry (700g) on a floured surface. If using frozen puff pastry, make sure it is fully thawed. Cut the pastry into even portions, large enough to hold the cheese filling.

       

    3. Assemble the Pastry:
        • Spoon the cheese mixture evenly onto the puff pastry pieces.
        • Fold the puff pastry over the filling to seal it, crimping the edges with a fork. You can create small pockets or larger turnovers based on your preference.

       

      • Brush the top of the puff pastry with a beaten egg for a golden finish.
    4. Bake the Pastry:
        • Place the filled puff pastry pieces on a parchment-lined baking sheet.

       

      • Bake in the preheated oven at 180°C (350°F) for about 30 minutes, or until the pastry is golden and crispy.
    5. Prepare the Bacon and Cream Sauce:
        • While the puff pastry is baking, cook the bacon (100g) in a pan until crispy. Remove and crumble.

       

        • In the same pan, add the minced garlic (2 cloves) and chopped rosemary (10g). Sauté until fragrant.
        • Add the cooking cream (200g), mustard (25g), salt (2g), and black pepper (2g) to the pan. Stir and cook the sauce on low heat until it thickens slightly.
        • Add the crumbled bacon back into the sauce and stir.

       

    6. Serve:
        • Once the puff pastry is baked and golden, remove from the oven and allow to cool slightly.
        • Serve the baked puff pastry with the creamy bacon and herb sauce drizzled over or as a dipping sauce on the side.

       

    Serving Suggestions:

      • Serve as a hearty appetizer or alongside a fresh green salad for a complete meal.
      • Pair with a side of roasted vegetables or steamed asparagus for a balanced plate.
    • Add extra fresh herbs like basil or chives on top for added flavor and freshness.

    Cooking Tips:

      • For a crispier puff pastry, make sure it’s cold when you work with it and avoid overfilling, as this can cause the pastry to become soggy.
      • To save time, cook the bacon in advance and store it in the fridge until ready to use.
    • You can substitute cooking cream with half-and-half or heavy cream for a richer sauce.

    Nutritional Benefits:

      • Cheese is a good source of calcium and protein.
      • Parsley is rich in vitamins A, C, and K, offering antioxidant benefits.
    • Garlic is known for its potential heart health benefits and immune-boosting properties.
  • Famous No-Oven Banana Chocolate Dessert

    Famous No-Oven Banana Chocolate Dessert

    Famous No-Oven Banana Chocolate Dessert

    Table of Contents

    Ingredients

    • 1 banana
    • 20 g butter
    • 1 tablespoon sugar
    • 1 egg
    • 50 g sugar
    • A pinch of salt
    • 50 ml vegetable oil
    • 150 ml milk
    • 8 g vanilla sugar
    • 130 g flour
    • 20 g cocoa powder
    • 8 g baking powder

    Instructions

    Prepare the Pan

    1. Grease the Pan: Start by greasing a pan with 20 g of butter. Ensure the butter is spread evenly to prevent sticking.
    2. Sprinkle with Sugar: Sprinkle 1 tablespoon of sugar evenly over the buttered surface. This creates a caramelized base for the bananas.

    Slice the Banana

    1. Cut the Banana: Slice the banana into even pieces and place them in a single layer on the bottom of the prepared pan. Make sure the slices are evenly distributed.

    Make the Batter

    1. Whisk Wet Ingredients: In a separate mixing bowl, whisk together 1 egg, 50 g of sugar, and a pinch of salt until well combined.
    2. Add Liquids: Stir in 50 ml of vegetable oil, 150 ml of milk, and 8 g of vanilla sugar. Mix until all the ingredients are well incorporated.

    Combine Dry Ingredients

    1. Mix Dry Ingredients: In another bowl, whisk together 130 g of flour, 20 g of cocoa powder, and 8 g of baking powder. Ensure the mixture is free of lumps.

    Combine Wet and Dry Ingredients

    1. Mix Batter: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing to ensure the batter remains light and airy.
    See also  Best Ever Baked Apple Cake

    Cook on the Stovetop

    1. Pour Batter: Pour the batter evenly over the banana slices in the prepared pan. Spread it out to cover the bananas completely.
    2. Cover and Cook: Cover the pan with a lid and place it over low heat. Cook for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the heat to prevent burning; adjust as necessary.

    Serving

    1. Cool Slightly: Allow the dessert to cool slightly in the pan before slicing.
    2. Serve: Serve warm or at room temperature. You can enjoy it as is, or with a dollop of whipped cream or a scoop of ice cream for extra indulgence.

    Tips and Notes

    • Pan Size and Heat: The cooking time may vary depending on the size of your pan and the heat of your stovetop. Adjust accordingly and keep an eye on the dessert as it cooks.
    • Topping Ideas: For added texture and flavor, consider topping the dessert with nuts, chocolate chips, or a dusting of powdered sugar before serving.
    • Storage: Store any leftovers in an airtight container at room temperature for up to 2 days. Reheat gently on the stovetop or in the microwave before serving.
  • Fluffy Potato-Stuffed Bread Rolls

    Fluffy Potato-Stuffed Bread Rolls

    Fluffy Potato-Stuffed Bread Rolls

    Table of Contents

    Ingredients

    • For the Dough:
        • 1 cup (200 ml) warm milk
        • 1.5 cups (300 ml) warm water

       

        • 1/2 tea glass (50 ml) oil
        • 1 packet (7 g) instant yeast or 25 g fresh yeast
        • 1 teaspoon salt

       

        • 1 tablespoon sugar
        • 6–6.5 cups all-purpose flour (as needed)
        • 50 g (3.5 tbsp) butter, melted (for greasing the dough)

       

    • For the Filling:
        • 3 boiled potatoes, mashed
        • 1 onion, finely chopped

       

        • 1 teaspoon tomato paste
        • Salt, black pepper, and red pepper flakes, to taste
        • 1–2 tablespoons oil (for sautéing)

       

    Directions

      • Step 1: Prepare the Dough
          • In a large bowl, mix the warm milk, warm water, sugar, and yeast. Let it sit for 5–10 minutes until frothy.

         

          • Add the oil, salt, and gradually add the flour, mixing until a soft dough forms.
          • Knead the dough for about 8–10 minutes until smooth and elastic.
          • Cover the bowl with a clean towel and let the dough rise in a warm place for about 1 hour, or until doubled in size.

         

      • Step 2: Make the Filling
          • Heat 1–2 tablespoons of oil in a pan and sauté the chopped onion until soft and translucent.
          • Stir in the tomato paste and cook for another minute.

         

        • Add the mashed potatoes and season with salt, black pepper, and red pepper flakes. Mix well and let the filling cool.
      • Step 3: Assemble the Rolls
          • Divide the dough into equal-sized portions, about the size of a small lemon.

         

        • Roll out each portion into a small circle.
        • Place 1–2 tablespoons of potato filling in the center and seal the edges by pinching them together to form a ball.

     

    • Step 4: Grease and Bake
        • Grease each roll lightly with melted butter for extra softness.
        • Arrange the rolls on a baking tray lined with parchment paper.
        • Cover and let them rest for another 15–20 minutes.

       

        • Preheat the oven to 180°C (350°F).
        • Brush the tops with egg yolk or butter for a golden finish.
        • Bake for 25–30 minutes, or until golden brown.

       

    5 Serving Suggestions

      • Serve warm with butter or cream cheese for breakfast.

     

      • Pair with soup or salad for a hearty lunch.
      • Add a side of yogurt or tzatziki for dipping.
      • Serve as an appetizer for gatherings and parties.

     

    • Enjoy as a tea-time snack with a cup of tea or coffee.

    Cooking Tips

      • Ensure the milk and water are warm (not hot) to activate the yeast properly.

     

      • Don’t overfill the dough to avoid leaks during baking.
      • Brush with egg yolk for a shiny, golden crust.
      • Add herbs or grated cheese to the filling for extra flavor.

     

    • Store leftovers in an airtight container and reheat before serving.

    Nutritional Benefits

      • Potatoes: Provide fiber, vitamins C and B6, and potassium.

     

    • Yeast Dough: Rich in carbohydrates for energy.
    • Onions and spices: Offer antioxidants and anti-inflammatory benefits.

    Dietary Information

     

    • Vegetarian-friendly.
    • Contains gluten and dairy.
  • Cream-Filled Apple Cake Recipe

    Cream-Filled Apple Cake Recipe

    Cream-Filled Apple Cake Recipe

    Table of Contents

    Ingredients

    Cream Filling

      • 2 egg yolks
      • 1/4 cup sugar (60 g)
      • 1 teaspoon vanilla essence (optional)
      • 1 cup milk (240 ml / 8 fl oz)
      • 1 tablespoon cornstarch (15 g)

    Cake Batter

      • 2 egg whites (saved from the cream filling)
      • 2 eggs
      • A pinch of salt
      • 1/2 cup milk (120 ml / 4 fl oz)
      • Grated peel of 1 lemon
      • Juice of half a lemon
      • 2 cups flour (260 g)
      • 1 teaspoon baking powder
      • 3 apples

    Decoration

    • 1 teaspoon powdered sugar (optional)

    Directions

    Cream Filling

      1. Prepare the Cream:
          • In a saucepan, whisk together the egg yolks and 1/4 cup sugar until well combined.
          • Add the vanilla essence, milk, and cornstarch, and stir until smooth.

         

        • Cook over medium heat, stirring constantly, until the mixture thickens.
        • Cover the cream with plastic wrap, ensuring the wrap touches the surface to prevent a skin from forming. Set aside to cool to room temperature.

    Cake Batter

      1. Prepare the Egg Whites:
        • In a large mixing bowl, beat the 2 egg whites until stiff peaks form. Set aside.
      2. Combine Wet Ingredients:
          • In another bowl, beat the 2 whole eggs with a pinch of salt.

         

        • Add 1/2 cup milk, grated lemon peel, and lemon juice. Mix well.
      3. Combine Dry Ingredients:
          • In a separate bowl, sift together the flour and baking powder.

         

      4. Prepare the Apples:
        • Peel, core, and chop the apples into small pieces.
    1. Combine Ingredients:
        • Gradually add the dry ingredients to the wet mixture, stirring until just combined.
        • Gently fold in the beaten egg whites.
        • Fold in the chopped apples.

       

    2. Prepare the Baking Pan:
        • Preheat the oven to 180°C (356°F).
        • Grease and line a 25 cm tall baking mold with moistened baking paper to help it adapt better to the mold.

       

    3. Assemble the Cake:
        • Pour half of the cake batter into the prepared pan.
        • Add the cooled cream in a spiral shape over the batter.

       

      • Pour the remaining batter on top of the cream.
    4. Bake the Cake:
        • Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

       

    Decoration

    1. Decorate the Cake:
        • Allow the cake to cool completely.
        • Dust with powdered sugar for a vintage texture (optional).

       

    Serving Suggestions

      • Serve the cake warm or at room temperature.
      • Enjoy with a cup of tea or coffee for a delightful treat.

    Cooking Tips

    • Make sure the cream is cooled to room temperature before adding it to the cake batter.
    • Be gentle when folding in the egg whites to keep the batter light and airy.

    Nutritional Benefits

      • Apples provide fiber and vitamins.
    • This cake is a good source of protein from the eggs.

    Dietary Information

    • Contains gluten, dairy, and eggs.
  • Herb-Infused Zucchini Delight

    Herb-Infused Zucchini Delight

    Herb-Infused Zucchini Delight

    Table of Contents

    Ingredients:

     

      • 4 zucchini, sliced
      • 4 tomatoes, sliced
      • 1 liter water

     

      • Salt
      • Olive oil
      • Fresh basil leaves

     

      • 150g spinach, chopped
      • 100g cheese, grated (any melty cheese you like!)
      • 1 clove garlic, minced

     

      • Provençal herbs (to taste)
      • 200g mozzarella cheese, cubed
      • Marinara sauce (store-bought or your own recipe – see below)

     

      • 40g Parmesan cheese, grated
      • 1 onion, chopped
      • 3 cloves garlic, chopped

     

      • 1 red pepper, chopped
      • 200g cherry tomatoes, halved
      • Vegetable oil

     

    • 3 tablespoons tomato paste
    • Salt, pepper, paprika

    Directions:

     

      1. Prep the zucchini: Whisk salt into water and soak zucchini slices for 15-20 minutes. Drain and pat dry.
      2. Layer the first half: Line a baking dish with baking paper. Drizzle olive oil and arrange half the zucchini slices. Top with basil, tomatoes, salt, pepper, and Provençal herbs.
      3. Spinach and cheese layer: Mix chopped spinach, grated cheese, minced garlic, and Provençal herbs. Spread half over the vegetables.

     

      1. Finish layering: Top with half the mozzarella cubes, marinara sauce, remaining zucchini, remaining spinach mixture, remaining mozzarella, and another layer of marinara sauce.
      2. Bake: Sprinkle with Parmesan cheese and bake at 200°C for 30 minutes.
      3. Sauté (optional): While the casserole bakes, heat oil in a pan. Sauté onion, garlic, and red pepper for a few minutes. Add cherry tomatoes, cook for a few more minutes, then stir in tomato paste, salt, pepper, and paprika. Blend the mixture into a sauce.

     

    1. Assemble and bake again: After 30 minutes, take out the casserole. Top with the optional sautéed sauce and bake another 10-15 minutes, or until bubbly and golden brown.
    2. Serve and enjoy! Let cool slightly before serving.
    See also  Vanilla Peach Cake with Cream and White Chocolate

    Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes | Kcal: 320 kcal | Servings: 6 servings

    Tips and Tricks:

      1. Use Fresh Ingredients: Fresh zucchini, tomatoes, and basil make a big difference in the flavor of this dish. Try to get the freshest produce available.
      2. Cheese Selection: For a richer flavor, use a combination of cheeses. Mozzarella adds a great melty texture, while Parmesan provides a nice sharpness.

     

      1. Layering Technique: Be sure to layer the ingredients evenly to ensure each bite is packed with flavor. Press down gently after each layer to compact the ingredients.
      2. Homemade Marinara: For an extra homemade touch, prepare your own marinara sauce. Sauté onions and garlic in olive oil, add crushed tomatoes, and simmer with salt, pepper, and a pinch of sugar for 20 minutes.
      3. Herb Varieties: Feel free to experiment with different herbs. Thyme, oregano, or rosemary can add unique flavors to the dish.

     

    1. Leftovers: This casserole tastes even better the next day. Store leftovers in an airtight container in the fridge and reheat in the oven or microwave.
    2. Serving Suggestion: Pair this casserole with a light green salad and crusty bread for a complete meal.
    3. Vegan Option: To make this dish vegan, use plant-based cheese and ensure your marinara sauce is free of animal products.
  • Peanut Butter Oat Balls

    Peanut Butter Oat Balls

    Peanut Butter Oat Balls

    Table of Contents

    Ingredients

    For the Balls:

      • 2/3 cup creamy peanut butter
      • 1 cup old-fashioned oats, plus extra for rolling
      • 1 1/2 tablespoons honey
      • 1/4 cup miniature chocolate chips, plus extra for rolling
      • 1/4 cup flax seeds (optional)

     

    Directions

    Mix Ingredients:

    1. In a medium bowl, mix together the peanut butter, oats, honey, chocolate chips, and flax seeds (if using) until well-combined.

    Chill Mixture:

    1. Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes.

    Form Balls:

      1. Once the mixture has chilled, roll it into approximately 1-inch balls. To prevent sticking, lightly coat your hands with butter or oil.

    Roll in Extras:

    1. Lay out a thin layer of oats and chocolate chips on a cutting board or work surface. Roll each ball in this mixture to coat, then roll each ball between your hands again to pack in the oats and chocolate chips.

    Store:

    1. Place the finished balls in an airtight container and store them in the refrigerator until ready to eat. Enjoy!

    Serving Suggestions

      • Serve these Peanut Butter Oat Balls as a snack, dessert, or even as a quick breakfast on busy mornings.
    • They pair well with a glass of milk, a cup of coffee, or a smoothie.

    Cooking Tips

      • To make rolling easier, keep your hands slightly damp with water or lightly coated with oil.
      • You can substitute the peanut butter with almond butter or any other nut butter if preferred.
    • Add dried fruits like cranberries or raisins for extra flavor and texture.
    See also  Apple and Nut Crumble Pie

    Nutritional Benefits

      • Oats: High in fiber and can help lower cholesterol levels.
      • Peanut Butter: Provides protein and healthy fats, which are essential for energy and muscle repair.
    • Flax Seeds: Rich in omega-3 fatty acids, fiber, and antioxidants.

    Dietary Information

      • Vegetarian: This recipe is vegetarian-friendly.
      • Gluten-Free: Use certified gluten-free oats to make this recipe gluten-free.
    • Dairy-Free: Ensure the chocolate chips are dairy-free to make this recipe suitable for a dairy-free diet.

    Storage Tips

      • Store the Peanut Butter Oat Balls in an airtight container in the refrigerator for up to a week.
      • For longer storage, place them in the freezer for up to 3 months. Thaw in the refrigerator before eating.

     

    Why You’ll Love This Recipe

    • You’ll love this recipe because it’s quick, easy, and requires no baking. These bites are packed with wholesome ingredients and are customizable to suit your taste preferences. Whether you need a quick snack or a healthy treat, these Peanut Butter Oat Balls are the perfect solution.
  • Pineapple Dream Dessert! The best I’ve ever eaten! Recipe in 5 minutes! No baking!

    Pineapple Dream Dessert! The best I’ve ever eaten! Recipe in 5 minutes! No baking!

    Pineapple Dream Dessert! The best I’ve ever eaten! Recipe in 5 minutes! No baking!

    Table of Contents

    Ingredients:

    200g cookies

    80g butter

    350g pineapple

    200g cream cheese

    80g powdered sugar

    300ml 33% cream

    Directions:

    Crush the cookies into fine crumbs using a food processor or by placing them in a plastic bag and crushing them with a rolling pin.

    Melt the butter and thoroughly mix it with the cookie crumbs.

    Firmly press the cookie mixture into the bottom of a 9×9 inch (23×23 cm) baking dish to form the crust.

    In a separate bowl, beat the cream cheese and powdered sugar until smooth.

    Whip the cream until stiff peaks form.

    Gently fold the whipped cream into the cream cheese mixture.

    Evenly spread the cream mixture over the cookie crust.

    Drain the pineapple and distribute it evenly over the cream layer.

    Refrigerate the dessert for at least 4 hours, or until it is firmly set.

    Cut into squares and serve chilled.

  • All in One: Easy Egg Bread with Creamy Cheese Sauce!

    All in One: Easy Egg Bread with Creamy Cheese Sauce!

    All in One: Easy Egg Bread with Creamy Cheese Sauce!

    Table of Contents

    Calling all breakfast lovers! Ditch the boring scrambled eggs and embrace the flavor and convenience of this One-Pan Cheesy Eggs and Sausage Frittata. This recipe is a delicious twist on the classic frittata, packed with savory sausage, melty cheese, and fluffy eggs, all cooked together in a single pan for minimal cleanup.

     

    The beauty of this recipe lies in its simplicity and versatility. Using readily available ingredients, it comes together quickly and easily. Feel free to customize the vegetables and cheese to create a unique and satisfying breakfast masterpiece. Plus, it’s perfect for feeding a crowd – a single pan can serve several people, making it ideal for weekend brunches or busy mornings.

    So ditch the multi-step breakfast routine and embrace the ease and flavor of this One-Pan Cheesy Eggs and Sausage Frittata!

     

    Ingredients:

      • Protein:
        • 500 grams (1 pound) Italian sausage links, casings removed and crumbled

     

      • Vegetables:
          • 1 medium onion, chopped
          • 1 medium red bell pepper, chopped
          • 1 cup chopped mushrooms

         

        • 1 clove garlic, minced
      • Eggs:
          • 8 large eggs

         

        • ½ cup milk (whole milk or low-fat milk)
        • Salt and black pepper to taste

     

      • Cheese:
        • 1 cup shredded mozzarella cheese
        • ½ cup grated Parmesan cheese

     

    • Fresh Herbs (Optional):
      • Chopped fresh parsley or chives, for garnish

    Instructions:

     

      1. Sautéing the Base: Heat a large oven-safe skillet over medium heat. Add the crumbled Italian sausage and cook until browned, breaking it up with a spoon as it cooks. This forms the savory foundation of your frittata.

      2. Veggies Join the Party: Once the sausage is cooked, add the chopped onion, red bell pepper, and mushrooms to the pan. Sauté for 5-7 minutes, or until the vegetables are softened. Add the minced garlic and cook for an additional minute, allowing the fragrant garlic to release its aroma.

         

      3. The Egg Mixture: In a large bowl, whisk together the eggs and milk. Season generously with salt and black pepper. This creates a fluffy and flavorful egg base that will bind everything together.

     

      1. Pour and Top: Preheat your oven to 180°C (350°F). Carefully pour the egg mixture over the cooked sausage and vegetables in the skillet. Distribute the ingredients evenly. Sprinkle the top of the frittata with the shredded mozzarella cheese and grated Parmesan cheese. The cheese adds a creamy and gooey element to the finished dish.

         

      2. Bake to Perfection: Place the skillet with the frittata mixture in the preheated oven and bake for 20-25 minutes, or until the eggs are set and the center is no longer runny. A toothpick inserted into the center should come out clean.

         

      3. Finishing Touches (Optional): Once baked through, remove the frittata from the oven and let it cool slightly before cutting. Garnish with chopped fresh parsley or chives for a pop of color and freshness.

     

    1. Slice and Serve: Cut the frittata into wedges and serve warm. Enjoy a delicious and hearty breakfast that’s both easy to prepare and satisfying to eat.

  • Banana Walnut Cake with Sour Cream and Condensed Milk Topping

    Banana Walnut Cake with Sour Cream and Condensed Milk Topping

    Banana Walnut Cake with Sour Cream and Condensed Milk Topping

    Table of Contents

    Ingredients
    Here’s a breakdown of the ingredients needed for this delicious Banana Walnut Cake:

    For the Cake Base:

      • Flour – 170 g

     

      • Sugar – 2 tbsp
      • Salt – a pinch
      • Baking powder – 1 tsp

     

      • Butter – 70 g (room temperature)
      • Sour cream – 70 g
      • Bananas – 400 g (adjust based on the size of your baking dish)

     

    • Walnuts – 60 g (chopped)

    For the Filling/Topping:

      • Sugar – 100 g (or to taste)
      • Egg – 1 pc.

     

      • Flour – 2 tbsp
      • Salt – a pinch
      • Sour cream – 200 g

     

    • Condensed milk – 100 g

    Making It Step by Step

    Step 1: Prepare the Dry Ingredients

    In a large bowl, combine the flour, sugar, salt, and baking powder. Mix well to ensure that the dry ingredients are evenly distributed. Set this aside for later.

     

    Step 2: Mix the Wet Ingredients

    In a separate bowl, beat the room-temperature butter until it’s light and fluffy. Add the sour cream and mix it into the butter until it forms a smooth, creamy consistency. The butter and sour cream mixture will give the cake its moist, rich texture.

    Step 3: Combine Wet and Dry Ingredients

    Slowly add the dry ingredients to the wet ingredients, stirring until a smooth batter forms. Be careful not to overmix the batter, as this can make the cake denser. Stop mixing as soon as the ingredients are just combined.

    See also  Sweet Holiday Fruit Bread: A Delightful Baked Treat

     

    Step 4: Prepare the Bananas

    Peel the bananas and slice them thinly. You can use up to 400 g of bananas, but feel free to use less if you prefer. The amount of banana you use will depend on the shape and size of your baking dish. The goal is to create a nice layer of banana in the cake, which will add moisture and flavor.

     

    Step 5: Prepare the Walnuts

    Chop the walnuts into small pieces. You can toast the walnuts in a dry pan for a few minutes to enhance their flavor, but this step is optional. Fold the chopped walnuts into the cake batter, making sure they are evenly distributed.

     

    Step 6: Assemble the Cake

    Preheat your oven to 180°C (350°F). Grease a baking dish with butter or line it with parchment paper.
    Pour half of the batter into the prepared baking dish. Arrange the banana slices evenly over the batter. Then, pour the remaining batter on top of the banana layer, smoothing it out with a spatula.

    Step 7: Bake the Cake

    Bake the cake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Allow the cake to cool completely before adding the topping.

     

    Step 8: Prepare the Sour Cream and Condensed Milk Topping

    While the cake is baking, you can prepare the topping. In a medium bowl, whisk together the sugar, egg, flour, and salt. Once combined, add the sour cream and condensed milk, mixing until smooth and creamy. This mixture will create a rich, sweet, and tangy topping for the cake.

    See also  Spinach and Cheese Tart: A Savory Delight

     

    Step 9: Apply the Topping

    Once the cake has cooled, pour the sour cream and condensed milk mixture over the top of the cake. Spread it out evenly with a spatula. Let the cake rest for at least an hour, preferably in the fridge, to allow the topping to set.

    Step 10: Serve

    Slice the cake into squares or your desired shape and serve. The cake can be served slightly chilled or at room temperature, depending on your preference.

  • Oatmeal Banana Bake with Cranberries and Raisins

    Oatmeal Banana Bake with Cranberries and Raisins

    Oatmeal Banana Bake with Cranberries and Raisins

    Table of Contents

    Ingredients:

     

      • 2 cups rolled oats (200 g)
      • 2 ripe bananas (approximately 200 g)
      • 1/2 cup dried cranberries (70 g)

     

      • 1/2 cup raisins (75 g)
      • 2 eggs
      • 1 teaspoon vanilla extract

     

      • 1/4 teaspoon salt
      • 1/2 teaspoon ground cinnamon (optional)
      • 1/4 cup honey or maple syrup (optional)

     

    • 1 1/2 cups milk of your choice (360 ml)

    Directions:

      1. Preheat the Oven:
        Preheat your oven to 180°C (350°F).

     

      1. Prepare the Bananas:
        In a mixing bowl, mash the bananas with a fork until smooth.
      2. Mix Ingredients:
        Add the oats, cranberries, raisins, eggs, vanilla extract, salt, cinnamon, and milk to the mashed bananas. Stir everything together until well combined.
      3. Bake:
        Grease your favorite baking dish and pour the mixture into it. Bake in the preheated oven for 35-40 minutes, or until the top is golden and set.

     

    1. Serve and Enjoy:
      Allow to cool slightly before slicing. You can sweeten it further if desired and garnish with additional cranberries or sliced bananas.

    Serving Suggestions:

      • Serve warm, drizzled with honey or maple syrup.

     

    • Top with yogurt for added creaminess.
    • Pair with a cup of tea or coffee for a comforting breakfast.

    Cooking Tips:

     

      • Use overripe bananas for extra sweetness.
      • Feel free to add nuts or seeds for added crunch.
      • Adjust the sweetness to your preference by using less or more honey/maple syrup.

    Nutritional Benefits:

      • Bananas: Provide potassium and natural sweetness.
      • Oats: High in fiber and great for heart health.

     

    • Cranberries & Raisins: Add antioxidants and additional nutrients.

    Dietary Information:

      • Vegetarian: Yes

     

    • Nut-Free: Yes (if you avoid nuts)
    • Dairy-Free: Can be made with plant-based milk
    See also  Blueberry Flax Muffins with Oat Bran and Lemon Zest

    Storage:
    Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.

    Why You’ll Love This Recipe:

      • Nutritious and Delicious: A perfect blend of flavors and textures.
      • Easy to Make: Quick preparation with minimal cleanup.

     

    • Versatile: Customize with your favorite fruits and nuts.
  • Cheesy Sausage Breakfast Bake

    Cheesy Sausage Breakfast Bake

    Cheesy Sausage Breakfast Bake

    Table of Contents

    Ingredients:

      • Eggs: 3 large

     

      • Milk: 100ml (1/2 cup)
      • Salt: To taste
      • Black Pepper: To taste

     

      • Paprika: To taste
      • Garlic: 2 cloves, minced
      • Onion: 1/2, finely chopped

     

      • Dill: Fresh, chopped (optional)
      • Sausages: 2, sliced
      • Cheese: 150g, shredded (like mozzarella)

     

      • Bread: 4 slices (or tortilla)
      • Tomato: 1, diced
      • Spring Onions: Chopped (for garnish)

     

    • Butter: For greasing the baking dish

    Directions:

      1. Preheat the Oven: Preheat your oven to 190°C (375°F).
      2. Prepare the Egg Mixture: In a large bowl, whisk together the eggs, milk, salt, black pepper, paprika, and minced garlic until well combined.

     

      1. Combine Ingredients: In a greased baking dish, layer the bread (or tortilla), sliced sausages, diced tomatoes, and chopped onion. Pour the egg mixture evenly over the top.
      2. Add Cheese: Sprinkle shredded cheese over the top of the egg mixture.
      3. Bake: Place the baking dish in the preheated oven and bake for 20 minutes or until the eggs are set and the cheese is golden and bubbly.

     

    1. Garnish and Serve: Remove from the oven, sprinkle with fresh dill and spring onions if desired, and serve warm.

    Serving Suggestions:

      • Pair with fresh fruit or a side salad for a complete breakfast.
      • Serve with a dollop of sour cream or yogurt for added creaminess.

     

    Cooking Tips:

    • For extra flavor, sauté the onions and garlic before adding them to the dish.
    • Customize with other veggies like bell peppers or spinach for added nutrition.
    • Use different types of cheese to vary the flavor profile.
  • No-Oven Stovetop Caramelized Onion Pull-Apart Bread

    No-Oven Stovetop Caramelized Onion Pull-Apart Bread

    No-Oven Stovetop Caramelized Onion Pull-Apart Bread

    Table of Contents

    Ingredients

    For the Dough

    • 3 cups (375g) all-purpose flour
    • 1 cup (240ml) warm milk (105-110°F/40-43°C)
    • 2¼ teaspoons (7g) active dry yeast
    • 1 tablespoon (15g) sugar
    • 1 teaspoon (5g) fine sea salt
    • 3 tablespoons (45ml) vegetable oil
    • 1 large egg, room temperature

    For the Onion Filling

    • 2 medium onions (300g), finely chopped
    • 4 tablespoons (60g) unsalted butter
    • 2 cloves garlic, minced
    • ¼ cup (15g) fresh parsley, finely chopped
    • 1 teaspoon (5g) sea salt
    • ½ teaspoon (2g) freshly ground black pepper
    • ½ teaspoon dried thyme (optional)

    For Finishing

    • 2 tablespoons (30ml) olive oil for brushing
    • 2 tablespoons (30g) melted butter
    • Extra fresh parsley for garnish

    Instructions

    Preparing the Dough

    1. In a large bowl, combine warm milk, sugar, and yeast. Let stand for 5-10 minutes until foamy.
    2. Whisk in egg and vegetable oil until well combined.
    3. Gradually add flour and salt, mixing until a shaggy dough forms.
    4. Turn onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
    5. Place in an oiled bowl, cover with plastic wrap or damp cloth.
    6. Let rise in a warm place for 1 hour or until doubled in size.

    Making the Filling

    1. Melt butter in a large skillet over medium-low heat.
    2. Add chopped onions and a pinch of salt.
    3. Cook for 15-20 minutes, stirring occasionally, until golden brown and caramelized.
    4. Add minced garlic, cook for 1 minute until fragrant.
    5. Season with salt, pepper, and thyme if using.
    6. Remove from heat, stir in parsley.
    7. Let cool completely.
    See also  Delicious Turkish-Style Eggplant Recipe

    Assembly

    1. Punch down dough and divide into 16-20 equal pieces (about 45g each).
    2. Flatten each piece into a 3-inch circle.
    3. Place 1 tablespoon of cooled onion filling in center.
    4. Pinch edges to seal completely, forming a ball.
    5. Arrange balls in a greased 12-inch cast-iron skillet.
    6. Cover and let rise for 30 minutes.

    Stovetop Cooking

    1. Place skillet on very low heat.
    2. Cover with a tight-fitting lid.
    3. Cook for 20-25 minutes until bottom is golden brown.
    4. Brush top with olive oil.
    5. Cover and cook additional 10-15 minutes until fully cooked.
    6. Test doneness by inserting a skewer in center – should come out clean.

    Finishing

    1. Brush hot bread with melted butter.
    2. Sprinkle with fresh parsley.
    3. Let cool 5-10 minutes before serving.

    Storage and Reheating

    • Store cooled bread in airtight container for up to 2 days.
    • Reheat individual portions in microwave for 20-30 seconds.
    • Whole bread can be reheated on low heat in covered skillet.

    Troubleshooting Tips

    • If bottom browns too quickly: Use heat diffuser or double-layer of heavy foil under pan
    • If bread isn’t cooking through: Lower heat and extend cooking time
    • If dough is too sticky: Add flour 1 tablespoon at a time while kneading
    • If filling leaks: Ensure edges are completely sealed
  • 12-Spoon Italian Cake

    12-Spoon Italian Cake

    12-Spoon Italian Cake

    Table of Contents

     

    Ingredients (for a 21×21 cm baking tray)

      • 3 eggs
      • 12 tbsp sugar
      • 1 tsp vanilla sugar

     

      • A pinch of salt
      • 12 tbsp milk
      • 12 tbsp vegetable oil

     

      • 12 tbsp flour
      • 1 tsp baking powder
      • Powdered sugar (for dusting)

     

    Directions

    1. Preheat the Oven:
      • Preheat your oven to 180°C (356°F).
    2. Prepare the Batter:
        • In a large mixing bowl, add 3 eggs.

       

        • Add 12 tbsp of sugar to the bowl.
        • Add 1 tsp of vanilla sugar.
        • Add a pinch of salt.

       

      • Beat the mixture for 3-4 minutes until it is light and frothy.
    3. Add Wet Ingredients:
        • Add 12 tbsp of milk to the egg mixture and mix well.

       

      • Add 12 tbsp of vegetable oil and continue mixing until well combined.
    4. Combine Dry Ingredients:
        • In a separate bowl, combine 12 tbsp of flour and 1 tsp of baking powder.

       

      • Gradually add the dry ingredients to the wet mixture, mixing until smooth and free of lumps.
    5. Prepare the Baking Tray:
        • Grease a 21×21 cm baking tray or line it with parchment paper.

       

      • Pour the batter into the prepared tray, spreading it evenly.
    6. Bake:
        • Bake in the preheated oven at 180°C (356°F) for 35 minutes, or until a toothpick inserted into the center comes out clean.

       

    7. Cool and Serve:
        • Allow the cake to cool in the tray for a few minutes before transferring it to a wire rack to cool completely.
        • Dust the top with powdered sugar before serving.

       

    Serving Suggestions

    Serve this Italian cake as a standalone dessert or with a scoop of vanilla ice cream. It also pairs well with fresh berries and a dollop of whipped cream.

     

    Cooking Tips

      • Ensure all ingredients are at room temperature before starting.

     

    • Do not overmix the batter to avoid a dense cake.
    • Check the cake a few minutes before the end of the baking time to prevent overbaking.
  • Vegetable Mushroom Potato Bake

    Vegetable Mushroom Potato Bake

    Vegetable Mushroom Potato Bake

    Table of Contents

     

    Ingredients:

      • 3-4 medium potatoes, sliced
      • 1 onion, finely chopped
      • 1 carrot, grated

     

      • 150 g mushrooms, sliced
      • 2 eggs
      • Salt, to taste

     

      • Black pepper, to taste
      • 1/2 teaspoon ground garlic
      • 1/4 teaspoon ground nutmeg

     

      • 150 g mozzarella cheese (3.52 oz), shredded
      • 50 g Parmesan cheese, grated
      • 6-8 cherry tomatoes, halved

     

    • Vegetable oil for frying

    Directions:

      1. Prepare potatoes: Heat vegetable oil in a frying pan and fry the potato slices until golden and tender. Season with salt and pepper, then set aside.
      2. Sauté vegetables: In the same pan, add a bit more oil if necessary, and sauté the onions until translucent. Add grated carrots and mushrooms, cooking until soft. Season with salt, ground garlic, and nutmeg.

     

      1. Layer ingredients: In a greased baking dish, layer the fried potatoes at the bottom. Top with the sautéed vegetables, then sprinkle half of the mozzarella cheese over the vegetables.
      2. Add eggs and cheese: In a small bowl, whisk the eggs with a pinch of salt and pepper. Pour the eggs over the vegetables. Arrange halved cherry tomatoes on top, then finish with the remaining mozzarella and Parmesan cheese.
      3. Bake: Preheat the oven to 180°C (350°F) and bake the dish for 30 minutes or until golden brown and the cheese is melted and bubbly.

     

    1. Serve: Let cool for a few minutes, then serve hot.
  • Lotus Biscuit Mousse Cake with Chocolate Glaze

    Lotus Biscuit Mousse Cake with Chocolate Glaze

    Lotus Biscuit Mousse Cake with Chocolate Glaze

    Table of Contents

    Ingredients

    For the Base:

    • Cookies: 120 g (preferably digestive or Lotus biscuits)
    • Butter: 75 g (melted)

    For the Mousse:

      • Butter: 100 g

     

      • Sugar: 150 g
      • Water: 240 g
      • Agar-Agar: 8 g

     

      • Egg Whites: 2 pcs (room temperature)
      • Lotus Biscuit Paste: 40 g
      • Cream (33% fat): 70 g (whipped)

     

    For the Chocolate Glaze:

    • Chocolate: 100 g
    • Vegetable Oil: 1 tablespoon

    Preparation and Cooking Times

      • Prep Time: 30 minutes

     

      • Cooking Time: 20 minutes
      • Chilling Time: 3 hours
      • Total Time: 3 hours 50 minutes

     

    Servings

    This recipe serves 8–10 people.

    Steps to Make Lotus Biscuit Mousse Cake

    1. Prepare the Base

      1. Crush the cookies into fine crumbs using a food processor or by placing them in a ziplock bag and crushing with a rolling pin.
      2. Mix the crumbs with the melted butter until the texture resembles wet sand.

     

    1. Press the mixture evenly into the base of a springform pan, creating a compact layer. Chill in the refrigerator while preparing the mousse.

    2. Make the Mousse

      1. Prepare the Agar-Agar Mixture:
        • Combine the agar-agar, sugar, and water in a saucepan. Heat over medium heat, stirring constantly, until the agar-agar is fully dissolved and the mixture starts to thicken.

     

      1. Cream the Butter and Lotus Paste:
        • Beat the softened butter until creamy, then add the Lotus Biscuit paste. Mix until smooth and well combined.
      2. Whip the Egg Whites:
          • In a clean bowl, whip the egg whites until stiff peaks form.

         

      3. Incorporate the Agar-Agar Mixture:
        • Gradually pour the hot agar-agar mixture into the whipped egg whites while beating continuously. This step ensures the mousse sets properly.

     

    1. Fold in the Whipped Cream:
      • Gently fold the whipped cream into the egg white mixture, followed by the Lotus Biscuit butter mixture. Combine until smooth and airy.
    2. Assemble the Mousse Layer:
        • Pour the mousse over the chilled cookie base, smoothing the top with a spatula. Chill in the refrigerator for at least 2 hours, or until firm.

       

    3. Prepare the Chocolate Glaze

      1. Melt the chocolate and vegetable oil in a microwave-safe bowl or over a double boiler. Stir until smooth and glossy.
      2. Allow the glaze to cool slightly before pouring over the chilled mousse layer. Spread evenly, letting some drip down the sides for an elegant finish.

     

    1. Return the cake to the refrigerator for another hour to set the glaze.

    4. Serve and Enjoy

    1. Remove the cake from the springform pan, slice carefully, and serve. Garnish with crushed Lotus biscuits or a dollop of whipped cream for an extra touch.