Category: healthy food

Ingredients:

Bread flour: 2 ½ cups (320 grams)
Water: ¾ cup + 2 tablespoons (210 ml), lukewarm
Brewer’s yeast: 1 tsp. (3 grams) or dry yeast: ½ tsp. (2 grams)
Sugar: 1 tsp.
Salt: 1 tsp.

Instructions:

Activate the Yeast:
In a small bowl, dissolve the sugar and yeast in the lukewarm water. Make sure the water is not too hot, as it can kill the yeast. Let this mixture sit for about 5-10 minutes until it becomes foamy, indicating that the yeast is activated.

Prepare the Dough:
In a large mixing bowl, combine the bread flour and salt. Create a well in the center of the flour and pour in the yeast mixture.
Gradually mix the flour with the water, using a spatula or your hands, until a soft dough forms. The dough should be slightly sticky but manageable.

Knead the Dough:
Transfer the dough onto a lightly floured surface and knead it for about 8-10 minutes. The goal is to develop the gluten, which will give the bread its structure and elasticity.
The dough should become smooth and elastic by the end of kneading.

First Rise:
Shape the dough into a ball and place it in a lightly oiled bowl. Cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.

Shape the Dough:
After the dough has risen, punch it down gently to release the air. Turn it out onto a floured surface and shape it into a loaf.
You can shape it into a round loaf, a baguette-style loaf, or even place it into a bread tin for a more uniform shape.

Second Rise:
Place the shaped dough onto a parchment-lined baking sheet or into a greased loaf tin. Cover it again with a damp cloth and let it rise for an additional 30-40 minutes, or until it has puffed up.

Preheat the Oven:
While the dough is doing its second rise, preheat your oven to 220°C (425°F). If you want a crispy crust, place a shallow pan of water on the bottom of the oven to create steam while the bread bakes.

Bake the Bread:
Once the dough has risen, make a few shallow slashes on the surface with a sharp knife or bread lame. This helps the bread expand while baking.
Bake the bread in the preheated oven for 20-25 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
If using a bread tin, the baking time may extend slightly to ensure the bread is fully cooked through.

Cool the Bread:
Once baked, remove the bread from the oven and allow it to cool on a wire rack. It’s important to let the bread cool before slicing, as this allows the interior to set properly.

Nutritional Facts (per slice, approximately 1/12th of the loaf):
Calories: 80 kcal
Carbohydrates: 16g
Protein: 3g
Fat: 0.5g
Fiber: 1g
Sugar: 1g
Sodium: 150mg

Storage Tips:
Room Temperature: Store the bread in an airtight container or a bread bag at room temperature for up to 3-4 days. Avoid storing bread in the fridge, as it can dry out faster.
Freezing: If you want to store the bread for longer, you can freeze it. Once cooled, slice the loaf and place the slices in a freezer-safe bag. Bread can be stored in the freezer for up to 3 months. To reheat, simply toast the slices or warm them in the oven.

Cooking Tips:
Use Lukewarm Water: The water should be warm to the touch but not hot, around 38°C (100°F), to help the yeast activate.
Measure Ingredients Accurately: Use a kitchen scale to measure the flour for the best results, as too much flour can make the bread dense.
Kneading the Dough: If the dough feels too sticky, add a bit more flour, but avoid adding too much as it can make the bread heavy.
Crust Variations: For a softer crust, you can brush the bread with melted butter as soon as it comes out of the oven. For a crunchier crust, add the pan of water to the oven as mentioned earlier.
Flavor Additions: This basic bread recipe can be easily customized. You can add herbs like rosemary, thyme, or garlic powder for extra flavor. Seeds like sesame, flax, or sunflower can also be sprinkled on top for added texture.

Ingredients:

• • 200g oat flakes
  • 200ml warm water

• • 150g yogurt
  • 2 eggs
  • 60g sweetener

• • 2 tablespoons avocado oil
  • 60g walnuts, chopped
  • 150g cranberries or other dried fruits

• • A pinch of salt
  • 5g baking powder
  • 1/2 teaspoon baking soda

• Butter for greasing
• Almond flakes for decoration

Directions:

1. 1. Prepare Oats:
      • • In a large bowl, combine the oat flakes and warm water.

       

      • Let it sit for 5 minutes to soften the oats.
   2. Mix Wet Ingredients:
      • • Add the yogurt, eggs, sweetener, and avocado oil to the softened oats.

       

      • Mix well until fully combined.
   3. Add Dry Ingredients:
      • • Stir in the chopped walnuts, cranberries (or other dried fruits), salt, baking powder, and baking soda.

       

      • Mix until all ingredients are evenly distributed.
   4. Prepare Baking Pan:
      • • Preheat your oven to 180°C (360°F).

       

      • • Grease a cake pan with butter.
        • Pour the mixture into the prepared pan and spread it evenly.
        • Sprinkle almond flakes on top for decoration.

       

   5. Bake:
      • Bake in the preheated oven for 40 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.

 

1. Cool and Serve:
   • • Allow the cake to cool in the pan for 10 minutes.
     • Transfer to a wire rack to cool completely.
     • Slice and serve.

    

Serving Suggestions:

• • Enjoy this cake warm or at room temperature.
  • Serve with a dollop of Greek yogurt or a drizzle of honey for extra sweetness.

 

• Pair with a cup of coffee or tea for a satisfying breakfast.

Cooking Tips:

• • Use any dried fruits you like, such as raisins, apricots, or dates.
  • For a nut-free version, substitute the walnuts with sunflower or pumpkin seeds.

 

• Ensure the baking powder and baking soda are fresh for the best rise and texture.

Nutritional Benefits:

• • Oats are high in fiber, which aids digestion and keeps you full longer.
  • Yogurt adds protein and probiotics, beneficial for gut health.

 

• Walnuts provide healthy fats and omega-3 fatty acids.
• Cranberries and other dried fruits add vitamins and antioxidants.

Dietary Information:

• • Calories: Approximately 250 per serving

 

• • Protein: 6g
  • Carbohydrates: 30g
  • Fat: 12g

 

• Dietary Considerations: This recipe is gluten-free (if using certified gluten-free oats). It is also dairy-free if you use a non-dairy yogurt.

Storage:

• • Store the cake in an airtight container at room temperature for up to 3 days.
  • For longer storage, keep it in the refrigerator for up to a week.

 

• This cake can also be frozen for up to a month. Thaw at room temperature before serving.

Ingredients:

• • 200g oat flakes
  • 200ml warm water

• • 150g yogurt
  • 2 eggs
  • 60g sweetener

• • 2 tablespoons avocado oil
  • 60g walnuts, chopped
  • 150g cranberries or other dried fruits

• • A pinch of salt
  • 5g baking powder
  • 1/2 teaspoon baking soda

• Butter for greasing
• Almond flakes for decoration

Directions:

1. 1. Prepare Oats:
      • • In a large bowl, combine the oat flakes and warm water.

       

      • Let it sit for 5 minutes to soften the oats.
   2. Mix Wet Ingredients:
      • • Add the yogurt, eggs, sweetener, and avocado oil to the softened oats.

       

      • Mix well until fully combined.
   3. Add Dry Ingredients:
      • • Stir in the chopped walnuts, cranberries (or other dried fruits), salt, baking powder, and baking soda.

       

      • Mix until all ingredients are evenly distributed.
   4. Prepare Baking Pan:
      • • Preheat your oven to 180°C (360°F).

       

      • • Grease a cake pan with butter.
        • Pour the mixture into the prepared pan and spread it evenly.
        • Sprinkle almond flakes on top for decoration.

       

   5. Bake:
      • Bake in the preheated oven for 40 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.

 

1. Cool and Serve:
   • • Allow the cake to cool in the pan for 10 minutes.
     • Transfer to a wire rack to cool completely.
     • Slice and serve.

    

Serving Suggestions:

• • Enjoy this cake warm or at room temperature.
  • Serve with a dollop of Greek yogurt or a drizzle of honey for extra sweetness.

 

• Pair with a cup of coffee or tea for a satisfying breakfast.

Cooking Tips:

• • Use any dried fruits you like, such as raisins, apricots, or dates.
  • For a nut-free version, substitute the walnuts with sunflower or pumpkin seeds.

 

• Ensure the baking powder and baking soda are fresh for the best rise and texture.

Nutritional Benefits:

• • Oats are high in fiber, which aids digestion and keeps you full longer.
  • Yogurt adds protein and probiotics, beneficial for gut health.

 

• Walnuts provide healthy fats and omega-3 fatty acids.
• Cranberries and other dried fruits add vitamins and antioxidants.

Dietary Information:

• • Calories: Approximately 250 per serving

 

• • Protein: 6g
  • Carbohydrates: 30g
  • Fat: 12g

 

• Dietary Considerations: This recipe is gluten-free (if using certified gluten-free oats). It is also dairy-free if you use a non-dairy yogurt.

Storage:

• • Store the cake in an airtight container at room temperature for up to 3 days.
  • For longer storage, keep it in the refrigerator for up to a week.

 

• This cake can also be frozen for up to a month. Thaw at room temperature before serving.

Ingredients:

• 60g almonds (2 oz)
• 90g oat flour (3 oz)
• 90g rolled oats (3 oz)
• 5 apples (peeled, cored, and sliced)
• Cinnamon, to taste
• Spices (nutmeg, cloves, or ginger), to taste
• 1 tablespoon flax seeds
• 30g raisins (1 oz)
• 30g dried cranberries (1 oz)
• Honey, to taste

Directions:

1. Prepare the apple filling:
   • Preheat the oven to 180°C (350°F).
   • Peel, core, and slice the apples. In a bowl, toss them with cinnamon, your choice of spices, and honey to taste. Set aside to marinate.
2. Make the crust/crumble topping:
   • In a separate bowl, combine the oat flour, rolled oats, and almonds. You can pulse the almonds in a blender or food processor if you prefer a finer texture.
   • Add the flax seeds and raisins, then mix everything together. Drizzle in a little honey for sweetness and stir until everything is well combined.
3. Assemble the pie:
   • Lightly grease a pie dish with oil or butter.
   • Spread the marinated apples evenly in the pie dish.
   • Sprinkle the oat, almond, and raisin mixture over the apples to form a crumble topping.
4. Bake the pie:
   • Bake the pie in the preheated oven for 40-45 minutes, or until the top is golden brown and the apples are tender.
5. Serve and enjoy:
   • Allow the pie to cool slightly before serving. Enjoy it warm, with a dollop of yogurt or a scoop of vanilla ice cream, if desired.

Serving Suggestions:

• Serve with a scoop of vanilla ice cream for a cozy dessert.
• Top with whipped cream for extra richness.
• Enjoy with a cup of tea or coffee for a delicious snack.
• Pair with a dollop of Greek yogurt for a healthy breakfast treat.
• Serve as a dessert after a hearty meal with roasted vegetables or salad.

Cooking Tips:

• Use tart apples like Granny Smith for a perfect balance of sweetness and acidity.
• For a gluten-free option, use certified gluten-free oats and oat flour.
• If you prefer a more crispy crumble, you can add a little coconut oil to the topping mix.
• Let the pie cool for a few minutes before serving to allow the juices to set.

Nutritional Benefits:

• Apples are rich in fiber and antioxidants, promoting heart health and digestion.
• Almonds provide healthy fats, protein, and vitamin E for skin health.
• Rolled oats are an excellent source of fiber, which helps regulate blood sugar levels.
• Flax seeds are packed with omega-3 fatty acids and are a great source of fiber.

Dietary Information:

• Gluten-Free: Use certified gluten-free oats and oat flour.
• Vegetarian: No animal products in this recipe.
• Dairy-Free: This recipe does not contain dairy unless you add a dairy-based topping.
• Refined Sugar-Free: Sweetened naturally with honey.

Nutritional Facts (per serving):

• Calories: 250 kcal
• Protein: 5g
• Fat: 12g
• Carbohydrates: 35g
• Fiber: 6g
• Sugar: 12g

Storage:

• Store the pie in an airtight container in the refrigerator for up to 3 days.
• To reheat, warm it in the oven at 180°C (350°F) for about 10 minutes to crisp up the topping.

Ingredients:

• • 5 eggs
  • Salt – to taste

 

• • 220 g flour
  • 100 ml milk
  • 5 potatoes (medium-sized)

 

• • 5 g baking powder
  • 100 g feta cheese
  • 40 g butter (softened)

 

• • 30 ml olive oil
  • Fresh spring onions – finely chopped (a few sprigs)
  • A bunch of fresh parsley – chopped

 

• • 40 g olives – pitted and chopped
  • 2 cloves of garlic – minced
  • 1 red pepper – chopped

 

• • 1 yellow pepper – chopped
  • 1 onion – finely chopped
  • 50 g mozzarella cheese – grated

 

• Baking dish (20cm in diameter)

Step-by-Step Instructions:

Step 1: Prepare the Potatoes

• • Start by peeling and boiling the potatoes until they are tender. This should take around 15-20 minutes, depending on the size of the potatoes. Drain the boiled potatoes and set them aside to cool slightly. Once cooled, mash them using a potato masher or fork until they are smooth but still have a bit of texture.

Step 2: Prepare the Vegetable Mixture

• • While the potatoes are cooking, heat 30 ml of olive oil in a large skillet over medium heat. Add the chopped onion, red pepper, yellow pepper, and minced garlic to the skillet. Sauté the vegetables for about 5-7 minutes, until they soften and begin to caramelize slightly.
  • Once the vegetables are soft and aromatic, remove the skillet from the heat. Stir in the finely chopped fresh spring onions, chopped parsley, and chopped olives. Set this mixture aside to cool slightly.

Step 3: Make the Batter

• • In a large bowl, whisk together the 5 eggs and 100 ml of milk until well combined. Add a pinch of salt to taste.
  • Gradually sift in the 220 g of flour and 5 g of baking powder, whisking continuously to avoid lumps. The batter should be smooth and slightly thick.

Step 4: Combine Ingredients

• • Now, fold the mashed potatoes into the egg and flour mixture until well incorporated. The mixture should resemble a thick, pancake-like batter.
  • Gently stir in the sautéed vegetable mixture, mixing until all the ingredients are evenly distributed.

 

• Crumble the feta cheese into the mixture and fold it in gently, ensuring you don’t over-mix so that the feta retains its crumbly texture.
• Finally, add the grated mozzarella cheese to the batter and mix lightly.

Step 5: Prepare the Baking Dish

 

• • Preheat your oven to 180°C (350°F).
  • Grease a 20 cm baking dish with the softened butter. This helps to prevent the potato cake from sticking and also adds richness to the base of the cake.
  • Pour the potato, vegetable, and cheese mixture into the prepared baking dish. Smooth the top with a spatula to create an even layer.

Step 6: Bake the Potato Cake

• • Place the dish into the preheated oven and bake for 40-45 minutes, or until the top turns golden brown and a toothpick inserted into the center comes out clean.
  • During the last 5-10 minutes of baking, you can increase the oven temperature slightly to achieve a crispy golden top, but watch it carefully to prevent burning.

Step 7: Serve

• • Once the potato cake is fully baked, remove it from the oven and allow it to cool for about 10 minutes before slicing. This helps the cake set and makes it easier to cut into clean slices.
  • Garnish with extra parsley or spring onions if desired, and serve warm as a main dish or side.

 

Cooking Tips:

• • Cheese Options: Feel free to substitute the feta and mozzarella with other cheeses like goat cheese or cheddar, depending on your taste preferences.
  • Add Proteins: For a non-vegetarian version, you can add small pieces of cooked bacon or ham to the mixture for extra flavor.
  • Herbs: You can experiment with herbs like dill or thyme to give the dish an even more Mediterranean touch.

 

• Extra Vegetables: If you have other vegetables like zucchini or cherry tomatoes, you can add them to the mix for added flavor and texture.
• Skillet Cooking: If you don’t have an oven, you can try cooking the potato cake on the stovetop in a heavy-bottomed skillet. Cover it and cook on low heat until the edges are crispy, then carefully flip it over to cook the other side.

Storage:

• • Refrigeration: The potato cake can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place a slice in the microwave or warm it in the oven for 5-10 minutes at 180°C (350°F).

 

• Freezing: You can freeze slices of the cake in individual portions by wrapping them in plastic wrap and placing them in a freezer-safe container. They will keep well for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Facts (Per Serving):

• • Calories: 250-300 kcal
  • Protein: 10-12 g

 

• • Fat: 12-15 g
  • Carbohydrates: 28-32 g
  • Fiber: 3-4 g

 

• Sodium: 400-500 mg
• Calcium: 150-200 mg

Ingredients:

Biscuit Crust:

• • 200 grams (7 oz) biscuits (crushed)
  • 90 grams (3.2 oz) butter, melted

Banana Filling:

• • 3 bananas, mashed
  • 400 ml (13.5 fl oz) heavy cream, whipped to stiff peaks

 

• • 200 ml (6.7 fl oz) milk
  • 8 grams (0.3 oz) agar agar
  • 150 grams (5.3 oz) sweetened condensed milk

 

Directions:

1. 1. Prepare the mold: Grease a 20 x 15 cm (8 x 6 inch) baking dish.
   2. Make the biscuit crust:
      • • Combine the crushed biscuits with melted butter and press the mixture firmly into the bottom of the prepared pan.

       

      • Refrigerate for 15 minutes while you prepare the filling.
   3. Prepare the banana filling:
      • • In a saucepan, whisk together the milk and agar agar. Bring to a boil over medium heat, whisking constantly.

       

      • Important Note: Agar agar is a vegetarian gelatin substitute. Be sure to follow the package instructions for proper blooming or dissolving, as some varieties may require soaking before using.
      • Once boiling, reduce heat and simmer for 1 minute, whisking constantly.

 

1. 1. Whisk in condensed milk: Remove the pan from heat and whisk in the condensed milk until fully combined. Let the mixture cool slightly (about 5 minutes).
   2. Fold in bananas and cream:
      • • In a large bowl, gently fold the mashed bananas into the cooled agar agar mixture.
        • Then, fold in the whipped cream until just combined.

       

   3. Pour filling and chill: Pour the banana cream filling over the chilled biscuit crust. Smooth the top and refrigerate for at least 1 hour, or until set.
   4. Serve and enjoy! Slice and serve your no-bake banana cream cake chilled. Decorate with additional banana slices, whipped cream, or a sprinkle of cocoa powder, if desired.

Prep Time: 20 minutes | Setting Time: 1 hour | Total Time: 1 hour 20 minutes

Kcal: 320 kcal | Servings: 8 servings

Nutritional Information per Serving:

 

• • Calories: 320 kcal
  • Protein: 4g
  • Carbohydrates: 30g

 

• • Fat: 20g
  • Saturated Fat: 12g
  • Cholesterol: 70mg

 

• • Sodium: 150mg
  • Fiber: 1g
  • Sugar: 20g

Tips:

For a richer flavor, use brown sugar instead of white sugar in the biscuit crust. You can substitute other fruits for the bananas, such as mangoes, strawberries, or pineapple. Leftover cake can be stored in an airtight container in the refrigerator for up to 3 days.

Ingredients

• • 4 eggs (size L), separated

• 250 g cream cheese (such as Philadelphia)
• 400 g sweetened condensed milk (1 small can)

Instructions

Prepare the Eggs:

1. Preheat your oven to 180°C (350°F).
2. Separate the egg whites from the yolks. Place the egg whites in a clean, dry bowl and the yolks in another bowl.

Beat the Egg Whites:

1. Using an electric mixer, beat the egg whites until stiff peaks form. This will create the fluffy texture of the cheesecake.

Mix the Egg Yolks:

1. 1. In the bowl with the egg yolks, beat them until they are light and frothy.

1. Add the cream cheese to the egg yolks and beat until smooth and well combined.
2. Pour in the sweetened condensed milk and continue to beat until the mixture is fully incorporated and smooth.

Combine the Mixtures:

1. Gradually fold the beaten egg whites into the cream cheese mixture. Do this gently to maintain the airiness of the beaten egg whites. Add the egg whites in small batches and fold until just combined.

Prepare the Baking Pan:

1. 1. Line a 20 cm (8 inch) round baking pan with aluminum foil, ensuring the foil extends over the sides of the pan.

1. Place the foil-lined pan into a larger baking dish.

Bake:

1. 1. Pour the cheesecake batter into the prepared pan.

1. Pour hot water into the larger baking dish until it reaches about 2 cm (1 inch) up the sides of the cheesecake pan, creating a water bath.
2. Carefully place the baking dish on the lower rack of the preheated oven and bake for 45-50 minutes. Do not open the oven door during this time.

Cool:

1. After baking, turn off the oven and leave the oven door slightly open. Let the cheesecake cool in the oven for about 30 minutes to prevent it from cracking.
2. Remove the cheesecake from the oven and the water bath. Let it cool completely in the pan.

Serve:

1. Once the cheesecake is completely cooled, remove it from the pan and aluminum foil.
2. Dust with powdered sugar, if desired, before slicing and serving.

Serving Suggestions

• • With Berries: Top with fresh berries for a burst of flavor.

 

• With Sauce: Drizzle with a fruit sauce or chocolate syrup.
• With Tea: Pair with a cup of green tea or coffee for a delightful treat.

Cooking Tips

• • Egg Whites: Ensure the bowl and beaters are completely clean and dry before beating the egg whites for best results.

 

• Folding Technique: Fold the egg whites gently to retain the air and achieve a light, fluffy texture.
• Water Bath: The water bath helps maintain an even baking temperature and prevents the cheesecake from cracking.

Nutritional Benefits

• • Protein: Eggs and cream cheese provide a good source of protein.

 

• Gluten-Free: This recipe is naturally gluten-free, making it suitable for those with gluten sensitivities.

Dietary Information

• • Gluten-Free: This cheesecake contains no flour, making it a great gluten-free dessert option.
  • Vegetarian: Suitable for a vegetarian diet.

 

Why You’ll Love This Recipe

• Simple and Easy: Only three ingredients and straightforward steps make this recipe a breeze.
• Light and Airy: The texture is incredibly fluffy, like a cloud.
• Delicious: The combination of cream cheese and condensed milk creates a rich, sweet flavor.

Ingredients

Cake Batter

• • 2 eggs
  • 2/5 cup sugar (100 g)

• • 1 pinch of salt
  • 2/5 cup sunflower oil (100 ml / 3.4 fl oz)
  • 3/4 cup yogurt (180 g)

• 1.5 cups flour (220 g)
• 1 teaspoon baking powder

Topping

• • Peach in syrup (about 400 g)

• • 2 tablespoons flour (50 g)
  • 3 tablespoons sugar (50 g)
  • Cold butter (40 g)

Directions

Cake Batter

1. Prepare the Batter:
   • • Preheat your oven to 180°C (355°F).
     • In a large mixing bowl, beat the eggs with 2/5 cup sugar and a pinch of salt for 3-4 minutes until the mixture is light and fluffy.
     • Add the sunflower oil and yogurt to the mixture, and mix well.

    

   • Sift together the flour and baking powder, then gradually fold into the wet ingredients until just combined.
2. Prepare the Baking Pan:
   • • Grease and line a 27 x 18 cm (10.5 x 7 inch) baking pan.

   

   • Pour the batter into the prepared pan.

Topping

1. 1. Prepare the Peaches:
      • • Drain the peaches and slice them if necessary.

       

      • Arrange the peaches evenly on top of the batter.
   2. Prepare the Crumble Topping:
      • • In a small bowl, combine 2 tablespoons of flour and 3 tablespoons of sugar.

       

      • Cut the cold butter into small pieces and rub it into the flour-sugar mixture until it resembles coarse crumbs.
      • Sprinkle the crumble topping evenly over the peaches.

 

1. Bake the Cake:
   • Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Serving Suggestions

• • Serve the cake warm or at room temperature.

 

• A dollop of whipped cream or a scoop of vanilla ice cream makes a delightful addition.

Cooking Tips

• • Ensure the butter is cold for the crumble topping to achieve the right texture.
  • Check the cake a few minutes before the end of the baking time to prevent overbaking.

 

Nutritional Benefits

• This cake provides a good source of calcium from the yogurt.
• Peaches add fiber and vitamins to the dessert.

Dietary Information

• • Contains gluten, dairy, and eggs.

 

Storage Tips

• Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

Ingredients

For the Lemon Custard:

• • 2 egg yolks
  • 100 g sugar

• • 50 g corn starch or flour
  • Juice of 2 lemons
  • 300 ml milk

For the Pastry:

• • 3 eggs
  • 120 g sugar
  • Vanillin (a pinch)

• • 150 g melted butter
  • 300 g flour
  • 1 teaspoon baking powder

• Zest of 2 lemons
• Powdered sugar (for dusting)

Directions

Prepare the Lemon Custard:

1. 1. Combine Ingredients:
      • • In a saucepan, whisk together 2 egg yolks and 100 g sugar until well combined.

       

      • Add the juice of 2 lemons and 50 g of corn starch (or flour). Mix well.
      • Gradually add 300 ml of milk, whisking continuously to avoid lumps.

1. 1. Cook the Custard:
      • Place the saucepan over medium heat and cook, stirring constantly, until the mixture comes to a boil and thickens.
      • Once thickened, remove from heat and let the custard cool completely.

Prepare the Pastry:

3. 3. Mix Wet Ingredients:
      • In a large bowl, beat 3 eggs and 120 g sugar until light and fluffy.
      • Add a pinch of vanillin, 150 g of melted butter, and the zest of 2 lemons. Mix well.

3. 3. Combine Dry Ingredients:
      • In a separate bowl, combine 300 g flour and 1 teaspoon baking powder.
      • Gradually add the dry ingredients to the wet mixture, mixing until a smooth dough forms.

3. 3. Assemble the Pastry:
      • • Preheat your oven to 190°C (375°F).
        • Grease and flour a baking dish.
        • Pour half of the pastry dough into the prepared dish and spread evenly.

       

      • Pour the cooled lemon custard over the dough, spreading it out evenly.
      • Top with the remaining pastry dough, spreading it carefully to cover the custard.

 

3. Bake:
   • Bake in the preheated oven for 30 minutes, or until the top is golden brown and a toothpick inserted into the pastry comes out clean.
4. Cool and Serve:
   • • Allow the pastry to cool completely.

    

   • Dust with powdered sugar before serving.

Serving Suggestions

This Lemon Custard Pastry is perfect for serving as a dessert or a sweet treat with tea or coffee. It’s also a great addition to any festive table.

Cooking Tips

• Ensure the custard is completely cool before spreading it over the pastry dough to prevent it from mixing with the dough.
• You can adjust the sweetness of the custard and pastry according to your taste by adding more or less sugar.

Nutritional Benefits

This dessert provides a delightful balance of flavors with the tanginess of lemons and the richness of eggs and butter. It’s a perfect treat to enjoy in moderation.

 

Dietary Information

• Vegetarian: Yes
• Gluten-Free: No (contains flour)

Storage Tips

Store any leftover pastry in an airtight container in the refrigerator for up to 3 days. Serve at room temperature or slightly warmed.

 

Why You’ll Love This Recipe

This Lemon Custard Pastry is a delightful blend of tangy and sweet flavors, with a creamy custard filling and a buttery, melt-in-your-mouth pastry. It’s a perfect dessert to impress your family and friends.

Conclusion

Thank you for trying out our Lemon Custard Pastry recipe! We hope you enjoyed this sweet and tangy treat. If you liked this recipe, please subscribe to our website, share it with your friends, and leave a comment or question

 

Ingredients:
For the Vegetables:

 

• • 1 eggplant, sliced into rounds
  • Olive oil
  • Salt and pepper, to taste

 

• • 1 medium potato, sliced
  • Sweet paprika, to taste
  • Dried oregano, to taste

For the Sauce:

• • 60g tomato purée
  • 1/2 leek, sliced

 

• • Capers, to taste
  • Dried tomatoes in oil, chopped
  • Salt and pepper, to taste

For Assembling:

• • 200g mozzarella cheese, shredded
  • Parmesan cheese, for topping

 

• Dried oregano, for garnish

Directions:

1. 1. Prepare Eggplant and Potato:
      • • Preheat your oven to 200°C (400°F).

       

      • Slice the eggplant into rounds about 1/2 inch thick. Lay them on a baking sheet, sprinkle with salt, and let them sit for 15-20 minutes to release moisture. Pat dry with paper towels.
      • Slice the potato and place the slices on a separate baking sheet. Drizzle with olive oil, and season with salt, pepper, sweet paprika, and dried oregano. Toss to coat evenly.

 

1. Roast Vegetables:
   • • Place both the eggplant and potato slices in the oven.
     • Roast the potatoes for 15-20 minutes or until tender and golden.
     • Roast the eggplant for 20-25 minutes until soft and golden. Remove from the oven and set aside.

    

2. Prepare the Sauce:
   • • In a small saucepan, heat a tablespoon of olive oil over medium heat.
     • Add the sliced leek and cook until softened.

    

   • Stir in the tomato purée, capers, and chopped dried tomatoes. Season with salt, pepper, and dried oregano. Cook for a few minutes until heated through and well combined.
3. Assemble the Casserole:
   • • In a baking dish, layer half of the roasted eggplant slices.

    

   • • Spread half of the tomato-leek sauce over the eggplant.
     • Sprinkle half of the shredded mozzarella on top.
     • Add a layer of roasted potato slices.

    

   • Repeat with the remaining eggplant, sauce, and mozzarella.
4. Bake:
   • • Sprinkle grated Parmesan over the top of the casserole.

    

   • Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
5. Serve:
   • • Let the casserole cool slightly before serving.

    

   • Garnish with dried oregano and serve warm.

Serving Suggestions:

 

• • Serve as a main dish with a side of fresh salad.
  • Pair with a simple yogurt dipping sauce.
  • Serve as a side dish with grilled meats.

 

• Top with fresh basil for an added burst of flavor.
• Enjoy with a slice of crusty bread for a complete meal.

Cooking Tips:

 

• If you prefer a crispier top, broil the casserole for the last 3-5 minutes of baking.
• You can also add some olives to the sauce for an extra Mediterranean touch.
• Be sure to press the eggplant slices to remove excess moisture for a better texture.

List of ingredients:

2 big eggs

200 milliliters of kefir

180 grams of flour

7 grams of baking powder

2 big potatoes

1 leek stalk

100 grams of diced ham 100 grams of grated hard mozzarella cheese

A lot of new dill

Add salt and pepper according to your preference.

Directions:

Before baking: Heat your oven to 180°C (350°F). Grease a rectangular baking dish or cover it with parchment paper.

Prepare the dough:

In a big bowl, mix the eggs and kefir well.

Put the flour and baking powder through a sieve into the egg mixture and mix well until the dough is smooth.

Get the vegetables and ham ready:

Peel and shred the potatoes. Cut the leek into thin slices.

In another bowl, mix the grated potatoes, sliced leeks, and chopped ham. Season with salt and pepper according to your preference.

Mix the ingredients together.

Mix the potato mixture into the batter well so that all the ingredients are evenly spread.

Put the cake together.

Pour the mix into the baking dish that has been prepared. Distribute evenly.

Put grated mozzarella cheese on top.

Cook in the oven for around 40 to 45 minutes until the top is golden and crispy.

Add a decoration and serve: Take out of the oven and allow to cool a bit. Sprinkle with freshly cut dill.

Cut the food into square pieces and serve it while it’s still hot.