Homemade Nut and Date Energy Bars

Ingredients:

Cashews: 70 g (1/2 cup)
Walnuts: 70 g (1/2 cup)
Almonds: 70 g (1/2 cup)
Pine nuts: 40 g (1/4 cup)
Hazelnuts: 70 g (1/2 cup)
Pumpkin seeds: 70 g (1/3 cup)
Dates: 150 g (1 cup), soaked in cold water for 15 minutes
Oatmeal: 50 g (1/2 cup), chopped
Olive oil: 3 tablespoons
Salt: 1/2 teaspoon
Honey: 160 ml (1/2 cup)

Directions:

Toast the nuts and seeds:
In a frying pan over medium heat, lightly toast the cashews, walnuts, almonds, pine nuts, and hazelnuts until they are fragrant and slightly golden. Set aside.
Toast the pumpkin seeds separately in the same pan until they start to pop. Set aside.

Prepare the dates:
Drain the soaked dates, remove the pits, and chop them into small pieces.

Cook the dates:
Heat the olive oil in a frying pan over medium heat. Add the chopped dates and cook, stirring occasionally, until they are soft and slightly caramelized.

Combine all ingredients:
Add the toasted nuts, seeds, and oats to the pan with the dates. Season with salt and mix well.
Pour in the honey, stir to combine, and remove from heat. Continue mixing until everything is evenly coated.

Shape the bars:
Line a mold or baking dish with parchment paper or grease it lightly with olive oil. Transfer the mixture into the dish, pressing down firmly with the back of a spoon to pack it tightly.

Chill and cut:
Allow the mixture to cool slightly at room temperature, then refrigerate for 1 hour.
Once firm, use a wet knife to cut the mixture into bars or squares. Return to the refrigerator for another 30 minutes before serving.

Store:
Wrap each bar in cling film or parchment paper for easy storage and portability.

Serving Suggestions:
Enjoy these bars as a quick breakfast on busy mornings.
Perfect as a pre-workout snack or post-workout recovery bite.
Pair with a cup of aromatic tea for a relaxing and energizing treat.

Cooking Tips:
Ensure the nuts are toasted lightly to enhance their flavor without burning them.
Avoid overheating the honey to retain its natural nutrients and sweetness.
Wetting the knife before cutting will help achieve clean slices without sticking.

Nutritional Benefits:
Rich in healthy fats from nuts, providing essential omega-3 fatty acids.
High in fiber from oats and dates, supporting digestive health.
Natural sweeteners like dates and honey offer a healthier alternative to refined sugar.
Great source of protein and energy to keep you satisfied between meals.

Ingredients:

– 1 tsp salt 
– 250g noodles 
– 1 shallot 
– Vegetable fat for frying 
– 300g minced meat 
– 1 tsp paprika 
– 1 tsp oregano 
– Black pepper to taste 
– 3 eggs 
– 3 tbsp cream 
– 100g cheese 

Instructions:

1. Begin by cooking 250g of noodles according to the package instructions.

Drain and set aside.

2. In a skillet, sauté 1 finely chopped shallot in vegetable fat for about 9-10 minutes until it becomes translucent.

3. Add 300g of minced meat to the skillet and fry for another 9-10 minutes until it’s browned and cooked through.

4. Season the meat with 1 tsp of salt, 1 tsp of paprika, 1 tsp of oregano, and black pepper to taste.

Mix well to combine the flavors.

5. Now, your pasta is ready! Drain the cooked noodles.

6. In a separate bowl, prepare the sauce by whisking together 3 eggs, 3 tbsp of cream, 1 tsp of salt, and 1 tsp of paprika. Mix until well combined.

7. Grate 100g of cheese.

8. Assemble the dish: Start with a layer of cooked noodles, then add the sautéed minced meat on top.

9. Place 2 pieces of pasta on the meat layer.

10. Drizzle the prepared sauce evenly over the pasta.

11. Sprinkle the grated cheese generously on top.

12. Bake in a preheated oven at 180°C (356°F) for 10-15 minutes or until the cheese is bubbly and golden brown.

Keep an eye on it to prevent over-browning.

13. Once done, remove from the oven and let it cool slightly.

14. Serve and enjoy this heavenly pasta dish that will amaze your guests!

Ingredients:

40 g butter
A bunch of spring onions, chopped
2 tablespoons flour
500 ml milk
300 g penne rigate pasta
150 g hard Parmesan cheese, grated
1 onion, chopped
2 cloves of garlic, minced
600 g minced beef
300 g chopped canned tomatoes in their own juice
150 g hard mozzarella cheese, grated
Salt and black pepper to taste

Instructions:

Cook the Pasta:
Bring a large pot of salted water to a boil. Add the penne rigate pasta and cook according to package instructions until al dente. Drain and set aside.

Prepare the Cheese Sauce:
In a medium saucepan, melt the butter over medium heat. Add the chopped spring onions and sauté until soft.
Stir in the flour and cook for about 1-2 minutes, until it forms a smooth paste.

Gradually whisk in the milk, continuing to stir until the mixture thickens into a creamy sauce.

Remove from heat and stir in the grated Parmesan cheese until melted and smooth.

Season with salt and black pepper to taste. Set aside.

Cook the Beef and Tomato Mixture:
In a large skillet, heat a little olive oil over medium heat. Add the chopped onion and garlic, and sauté until fragrant and translucent.
Add the minced beef to the skillet, breaking it up with a spoon.

Cook until browned and no longer pink. Stir in the chopped canned tomatoes with their juice. Simmer the mixture for

about 10 minutes, allowing the flavors to meld. Season with salt and black pepper to taste.

Assemble the Dish:
Preheat your oven to 180°C (360°F).
In a large mixing bowl, combine the cooked penne pasta with the beef and tomato mixture. Mix well.
Transfer half of the pasta mixture to a greased baking dish.

Pour half of the cheese sauce over the pasta and sprinkle with half of the grated mozzarella cheese.
Add the remaining pasta mixture on top, pour over the remaining cheese sauce, and finish with the remaining grated mozzarella cheese.

Bake:
Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is golden and bubbly.

Serve:
Remove from the oven and let it cool for a few minutes before serving. Enjoy this delicious Italian-inspired baked penne with a fresh salad or garlic bread.

Ingredients:

For the Cake:

• • 1 1/2 cups all-purpose flour (180g)

• • 1/2 cup cocoa powder (60g)
  • 1 cup sugar (200g)
  • 1/2 teaspoon salt

• • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup oil (108g) – vegetable or canola oil works best

• • 1/2 cup milk (123g) – whole milk preferred for richness
  • 2 teaspoons vanilla extract
  • 2 eggs (or 1/2 cup yogurt as an alternative for a more moist cake)

• 1 cup hot coffee (82g) – enhances the chocolate flavor

For the Chocolate Ganache:

• • 1 cup semi-sweet chocolate (170g) – chopped or chips

• 3/4 cup heavy cream (180g)

Directions:

1. Prepare the Cake Batter:

• • Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.

• • In a large mixing bowl, sift together the flour, cocoa powder, sugar, salt, baking powder, and baking soda. Sifting helps to remove any lumps and ensures the ingredients are well combined.
  • In a separate bowl, whisk together the oil, milk, vanilla extract, and eggs (or yogurt if using as an alternative). The eggs or yogurt add moisture and richness to the cake.
  • Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Avoid overmixing, as it can result in a dense cake.

• Slowly pour in the hot coffee while stirring. The coffee should be hot but not boiling. It will thin out the batter, which is normal. The coffee intensifies the chocolate flavor without making the cake taste like coffee.

2. Bake the Cake:

• • Pour the batter into the prepared cake pan, spreading it evenly.

• Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Baking times can vary, so start checking at the 30-minute mark.
• Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

3. Prepare the Chocolate Ganache:

• • While the cake cools, make the ganache. Place the chopped chocolate in a heatproof bowl.
  • Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Be careful not to let it boil.
  • Pour the hot cream over the chocolate and let it sit for a minute to melt the chocolate. Stir until smooth and glossy. If the ganache is too thick, you can add a bit more warm cream to reach your desired consistency.

4. Assemble the Cake:

• • Once the cake is completely cooled, pour the ganache over the top, allowing it to drip down the sides. Use a spatula to spread it evenly if needed.
  • Let the ganache set for about 15 minutes at room temperature before serving. This will give it a smooth, shiny finish.

5. Serve and Enjoy:

• Slice the cake and enjoy it as is, or serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Tips:

• Make-Ahead Option: You can prepare the cake a day in advance. Store it at room temperature, covered tightly with plastic wrap. Add the ganache just before serving.

Ingredients:

For the Cake:

• • Eggs: 3 large
  • Sugar: 150 g (about 3/4 cup)
  • Vegetable Oil: 80 ml (about 1/3 cup)

• • Flour: 180 g (about 1 1/2 cups) – All-purpose or 000 flour
  • Orange Zest: From 1 orange
  • Grated Carrot: 200 g (about 2 medium carrots)

• • Walnuts: 100 g (about 1/2 cup), chopped
  • Salt: A pinch
  • Baking Powder: 2 teaspoons

• • Spice Mix for Cake: 1/2 teaspoon (includes cinnamon, cloves, nutmeg, ginger, cardamom, vanilla, and anise)
  • Cinnamon: 1/4 teaspoon
  • Orange Juice: 1 tablespoon

Directions:

• • Preheat the Oven:
    Preheat your oven to 180°C (350°F). Grease and flour an 8-inch (20 cm) round cake pan or line it with parchment paper.
  • Mix the Wet Ingredients:
    In a large mixing bowl, whisk the eggs and sugar together until light and fluffy, about 3-4 minutes. Gradually add the vegetable oil while continuing to whisk, ensuring it is fully incorporated.
  • Combine Dry Ingredients:
    In a separate bowl, sift together the flour, baking powder, salt, spice mix, and cinnamon. Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Mix until just combined; do not overmix.

• • Add Flavor and Texture:
    Add the grated carrot, orange zest, and orange juice to the batter. Stir gently to combine. Fold in the chopped walnuts to add crunch and flavor.
  • Bake the Cake:
    Pour the batter into the prepared cake pan and spread it evenly. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  • Serve:
    Once cooled, dust with powdered sugar or top with cream cheese frosting. Slice and enjoy with a cup of tea or coffee.

Serving Suggestions:

• • Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
  • Pair with a hot cup of tea or coffee for a cozy treat.
  • For added flavor, top with a cream cheese frosting or a drizzle of honey.

Cooking Tips:

• • Grate Carrots Finely: Use the fine side of a box grater to grate the carrots for a smoother texture.
  • Room Temperature Ingredients: Use room temperature eggs for better mixing and a lighter cake.
  • Customize the Spice Mix: Adjust spices to your liking. Add more cinnamon for warmth or vanilla for sweetness.

• Citrus Twist: Add more orange zest or use lemon zest for a different flavor profile.

Nutritional Benefits:

• • Carrots: High in beta-carotene, converted to vitamin A for healthy vision and immune function.
  • Walnuts: Rich in omega-3 fatty acids, antioxidants, and protein, promoting heart health

• Oranges: Packed with vitamin C, supporting immune health and skin care.
• Spices: Cinnamon has anti-inflammatory properties and can help regulate blood sugar levels.

Ingredients:

For the Filling (whispering, gentle crinkling sounds):

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

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

• Chopped olives and gherkins (optional)

For the Breading (crackling paper, tapping sounds):

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

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

• Salt and black pepper

Instructions (assuming ASMR style):

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

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

• Gently fold all the ingredients together with your fork, creating a soft mixing sound. Don’t forget a pinch of salt and pepper for some extra flavor (optional).

2. Prepare the Breading Station (crackling paper, tapping sounds):

• • In one shallow bowl, whisk the egg with a pinch of salt and pepper. The sound should be light and airy.

• Crinkle a sheet of parchment paper to create another shallow bowl for the flour.
• Grate your favorite cheese onto a plate. Imagine the satisfying scratching sound as the cheese meets the grater.

3. 3. Assemble and Bread the Potato Pockets (soft squishing sounds):

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

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

4. 4. Cooking (sizzling sounds):

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

• The reward? A beautiful crackling symphony as the pockets turn golden brown and crispy.

5. Serve and Enjoy (happy, light music):

• Plate your delicious golden brown potato pockets and revel in the delightful ASMR experience. Enjoy them hot with a side of your choice and a big smile!

Ingredients

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

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

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

Baking Equipment

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

Directions

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

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

     

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

     

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

     

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

     

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

Serving Suggestions

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

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

Cooking Tips

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

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

Nutritional Benefits

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

Ingredients

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

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

• Salt and pepper: To taste

Directions

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

     

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

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

   

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

   

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

   

Serving Suggestions

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

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

Cooking Tips

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

Nutritional Benefits

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

• Protein from salmon or meat keeps you satisfied.

Dietary Information

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

Storage Tips

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