Category: healthy food

Ingredients

 

• • Flour: 1 bowl (~150 g)
  • Eggs: 2
  • Milk: 50–100 ml (optional)

 

• Salt: A pinch
• Oil: For frying

Directions

 

1. Mix Ingredients:
   • • In a bowl, crack the eggs and whisk them.
     • Add flour and a pinch of salt.
     • Gradually add milk while stirring until the batter is smooth and lump-free.

    

2. Heat the Pan:
   • • Heat a flat-bottomed pan on medium-low heat.
     • Add a small amount of oil to the pan.

    

3. Cook the Pancake:
   • • Pour the batter into the pan and tilt to spread evenly.
     • Cook for 2–3 minutes until the bottom turns golden brown.

    

   • Flip and cook the other side for 1–2 minutes.
4. Serve:
   • • Remove from the pan, slice into pieces, and serve hot.

    

Serving Suggestions

• • Pair with your favorite jam, honey, or syrup.

 

• Add a side of fresh fruits for a balanced meal.
• Serve with scrambled eggs or sautéed vegetables for a savory option.

Cooking Tips

 

• • Ensure the batter is lump-free for an even texture.
  • Use a non-stick pan to prevent sticking.
  • For added flavor, mix in chopped herbs or spices like cinnamon or nutmeg.

Nutritional Benefits

• • Eggs: High in protein and essential nutrients like vitamin D.
  • Flour: Provides carbohydrates for energy.

 

• Milk: Adds calcium and a creamy texture (if used).

Dietary Information

• • Vegetarian: Suitable for vegetarians.

 

• Gluten-Free Option: Substitute with gluten-free flour.
• Dairy-Free Option: Skip milk or use a plant-based alternative.

Nutritional Facts (Per Serving)

 

• • Calories: 150
  • Protein: 6 g
  • Fat: 5 g

 

• Carbohydrates: 20 g
• Fiber: 1 g

Storage

 

• • Refrigerate: Store leftovers in an airtight container for up to 2 days.
  • Reheat: Warm in a pan or microwave before serving.
  • Freeze: Wrap individual slices in plastic wrap and freeze for up to a month.

Why You’ll Love This Recipe

 

• • Quick & Easy: Ready in just 5 minutes with minimal cleanup.
  • Customizable: Add your favorite mix-ins or toppings for variety.

 

• Nutritious: Provides a balance of protein, carbs, and healthy fats.
• Family-Friendly: Loved by both kids and adults.

Ingredients

• • For the Dough:
    • • 400 ml (1 2/3 cups) warm water
      • 200 ml (3/4 cup) warm milk

     

    • • 30 ml (2 tablespoons) vegetable oil
      • 8 g (2 teaspoons) dried yeast
      • 10 g (1 tablespoon) sugar

     

    • 850 g (6 3/4 cups) flour
    • 150 g (2/3 cup) soft butter

 

• For the Filling:
  • • 100 g (1 cup) cheese, shredded
    • 2 cloves garlic, minced
    • 150 g (1 cup) green olives, chopped

   

  • • 80 g (1/3 cup) cream cheese
    • 60 g (1/4 cup) mayonnaise
    • 3 g (1/2 teaspoon) black pepper

   

Directions

• Activate the Yeast:
  • • Mix warm water, warm milk, vegetable oil, yeast, and sugar in a bowl.

   

  • Let sit for 10 minutes until the yeast is activated and frothy.
• Make the Dough:
  • • Gradually add flour to the yeast mixture and knead until a smooth, elastic dough forms.

   

  • Cover the dough with a damp cloth and let it rest for 20 minutes.
• Incorporate Butter:
  • • Knead the soft butter into the dough until fully incorporated and smooth.

   

• Prepare the Filling:
  • • In a pan over medium heat, melt a small amount of butter and sauté the minced garlic for 1–2 minutes until fragrant.
    • Add the chopped green olives, cream cheese, mayonnaise, shredded cheese, and black pepper. Stir and cook for about 5 minutes until the mixture is creamy and combined.

   

• Stuff the Bread:
  • • Roll out the dough on a floured surface into a large rectangle.
    • Spread the cheese and olive mixture evenly over the dough.

   

  • Roll the dough into a log and slice into portions about 1–2 inches thick.
• Cook the Bread:
  • • Preheat a pan over medium heat and grease lightly.

   

  • Place the stuffed bread slices in the pan and cook for about 5 minutes on each side, or until golden brown and cooked through.
• Serve:
  • • Serve warm with a sprinkle of black pepper or your favorite dipping sauce.

   

Serving Suggestions

• • Pair with a marinara or garlic dipping sauce.

 

• Serve alongside soups or salads for a complete meal.
• Enjoy as a snack with coffee or tea.

Cooking Tips

 

• • Use a rolling pin to ensure an even dough thickness for consistent baking or cooking.
  • Ensure the pan is preheated to avoid sticking and to achieve even browning.
  • Substitute green olives with black olives or sun-dried tomatoes for variety.

Nutritional Benefits

• • Olives: Provide healthy fats and antioxidants.
  • Cheese: Rich in calcium and protein.

 

• Garlic: Adds flavor and offers immune-boosting properties.

Dietary Information

• • Contains dairy, gluten, and eggs.

 

• Customize with gluten-free flour for a gluten-free option.

Nutritional Facts (Per Serving – Approx. 12 servings):

• • Calories: 250

 

• • Protein: 7 g
  • Fat: 12 g
  • Carbohydrates: 25 g

 

• Fiber: 2 g

Storage

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

 

• Reheat in a skillet or oven before serving.
• Freeze uncooked portions for up to 1 month and thaw before cooking.

Ingredients:

350 g flour
50 g brown sugar
250 g butter
250 g double cream cheese 50 g sugar
50 g ground hazelnuts, possibly couverture, dark and white

Preparation:

1. Simply place the flour, butter and cream cheese in a bowl and then knead into a smooth dough using the dough hook of the hand mixer. Then wrap in foil and place in the freezer for about 13 to 15 minutes.
2. Now divide the dough into 4 dough pieces, and then mix the brown and white sugar with the ground hazelnuts,
3. Sprinkle 1/4 onto the work surface. Roll out 1 round piece of dough (approx. 26 cm).
4. Then divide it into 16 pieces using a cake divider. (Alternatively you can use a knife)
5. Now process the rest of the dough in the same way. Then roll the pieces into croissants, starting from the wide side and rolling up to the tip.

Then place the croissants, tip side up, on 2 baking trays lined with baking paper. Bake the croissants one after the other in the preheated oven (electric stove: 185 degrees/fan oven 155 degrees) (gas: level 2) for about 12 to 15 minutes.

Fresh Fruit and Milk Delight: A Gelatin-Free Dessert

 

Ingredients:

Tangerines, peeled and sections separated
Kiwis, peeled and sliced
Persimmons, peeled and sliced
Grapefruit, peeled and sections separated
Apple, cored and chopped
Banana, peeled and sliced
8 g agar-agar
50 ml water
350 ml milk
200 grams condensed milk
200 grams sour cream or yogurt

Instructions:

Prepare the Fruit:
Arrange the sliced tangerines, kiwis, persimmons, grapefruit, apple, and banana in individual serving dishes or a large serving bowl.
Prepare the Agar-Agar Mixture:
In a small saucepan, mix the agar-agar with 50 ml of water. Let it soak for about 3-5 minutes.
Heat the mixture over medium heat, stirring constantly, until the agar-agar completely dissolves. Remove from heat.
Mix the Milk Mixture:
In a separate saucepan, gently warm the milk and condensed milk together, just enough to integrate smoothly. Do not boil.
Once the milk is warm, stir in the dissolved agar-agar mixture. Mix well to ensure everything is fully combined.
Combine with Sour Cream or Yogurt:
Remove the milk mixture from the heat. If using yogurt, ensure it’s at room temperature to prevent curdling. Mix the sour cream or yogurt into the milk mixture until smooth.
Assemble the Dessert:
Pour the milk and yogurt mixture over the arranged fruits.
Let the dessert sit until it begins to firm up, then refrigerate for at least 1 hour to fully set.
Serve:
Once set, serve the dessert chilled. It can be garnished with additional fresh fruit or a drizzle of honey for extra sweetness.
Serving Suggestions:

This Fresh Fruit and Milk Delight is an excellent way to end any meal on a light and refreshing note. It’s also perfect as an afternoon snack on warm days. The creamy texture and vibrant flavors of the fruits make this dessert a delightful treat for both kids and adults.

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Enjoy the natural goodness of fruits in this simple, quick, and delicious dessert that’s sure to become a new favorite in your household!

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.

 

Ingredients

Dough

• • 2 cups warm milk (400 ml)
  • 1 pack of yeast (10 grams)
  • 2 egg whites (reserve yolks for later)

 

• • 1 teaspoon salt (8 grams)
  • 50 grams butter, softened
  • 5 cups of flour (add in a controlled manner)

 

For Rolling Out the Dough

• 50 grams butter, softened

Filling

• • 3 onions, sliced into half moons
  • 1 teaspoon tomato paste (or pepper paste)

 

• • Oil for frying
  • Salt (4 grams)
  • Black pepper, to taste

 

• Red pepper flakes, to taste
• Red pepper powder, to taste

Topping

• • 2 reserved egg yolks

 

• 30 ml milk
• Cheddar cheese, grated

Directions

Making the Dough

1. 1. Activate the Yeast:
      • • In a bowl, mix 10 grams of yeast with 400 ml of warm milk. Stir and let it sit for a few minutes until bubbly.

       

   2. Prepare the Dough:
      • • In a large mixing bowl, combine the activated yeast mixture with 2 egg whites, 8 grams of salt, and 500 grams of flour.
        • Mix the ingredients until they come together, then knead the dough by hand until it’s smooth and elastic.

       

   3. Incorporate the Butter:
      • • Add 50 grams of softened butter to the dough.
        • Knead until the butter is fully incorporated and you have a soft dough that doesn’t stick to your hands.

       

   4. Ferment the Dough:
      • Cover the dough and let it ferment for 1 hour, or until it has doubled in size.

 

Preparing the Filling

5. Cook the Onions:
   • • Heat a small amount of oil in a pan over medium heat.
     • Add 4 grams of salt and the sliced onions.
     • Cook the onions for 1-2 minutes, stirring occasionally.

    

6. Add Tomato Paste and Spices:
   • • Add 1 teaspoon of tomato paste to the onions, followed by black pepper, red pepper flakes, and red pepper powder.
     • Cook for another 2-3 minutes, stirring to combine.

    

   • Remove from heat and let the mixture cool.

Assembling the Rolls

7. 7. Prepare the Dough:
      • • Punch down the fermented dough to release the air.

       

      • Divide the dough into 12 equal pieces and roll them into balls.
   8. Roll Out the Dough:
      • • Take each dough ball and spread 5 grams of softened butter on it.

       

      • Roll each ball out to the size of a tea plate and stack them in pairs, buttered side in.
   9. Shape the Rolls:
      • • Roll each pair of dough into a larger square.

       

      • • Place a portion of the onion filling along one edge, followed by a sprinkle of grated cheddar cheese.
        • Roll the dough into a log, making sure to seal the edges.
        • Make small slits on top of each roll for decoration.

       

   10. Final Fermentation:
       • Place the rolls on a baking tray, cover, and let them rest for 15 minutes.

 

Baking

11. 11. Prepare for Baking:
        • Preheat your oven to 180°C (350°F).
        • Mix the reserved egg yolks with 30 ml of milk and brush this mixture over the rolls.

 

11. Bake:
    • Bake the rolls in the preheated oven for about 20-25 minutes, or until golden brown and fluffy.

Serving Suggestions

• • Serve these rolls warm, straight from the oven.

 

• Pair them with a fresh salad or a bowl of soup for a complete meal.

Cooking Tips

• • Ensure the milk is warm (not hot) to activate the yeast properly.
  • Let the dough rise in a warm, draft-free environment for best results.

 

• Adjust the seasoning in the filling to suit your taste preferences.

Nutritional Benefits

• • Onions: High in antioxidants and vitamin C.
  • Cheddar Cheese: Good source of calcium and protein.

 

• Yeast: Rich in B-vitamins and minerals.

Dietary Information

• • Vegetarian: Yes (if using vegetarian cheese)
  • Dairy-Free: No

 

• Gluten-Free: No

Storage Tips

• • Store any leftover rolls in an airtight container at room temperature for up to 2 days.
  • Reheat in the oven at 150°C (300°F) for 5-10 minutes before serving.

 

Why You’ll Love This Recipe

• • These rolls are soft, fluffy, and bursting with savory flavors.
  • The combination of onions and cheese creates a delicious filling that’s hard to resist.
  • Perfect for gatherings, family meals, or as a special treat.

 

Conclusion

These fluffy onion and cheese rolls are a delightful addition to any meal. With their soft dough and savory filling, they’re sure to become a favorite in your home. Try this recipe and enjoy the deliciousness!

Ingredients

• • 230 ml lukewarm milk

 

• • 1/2 tbsp sugar
  • 8 g dried yeast
  • 1 egg

 

• • 8 g vanilla sugar
  • 1/2 tsp salt
  • 360 g flour

 

• • 31 g butter, softened
  • Icing sugar for dusting
  • Oil for frying

 

Directions

1. 1. Activate Yeast:
      • • In a bowl, combine the lukewarm milk and sugar.
        • Sprinkle the dried yeast over the milk mixture.
        • Let it sit for about 5-10 minutes until it becomes frothy.

       

   2. Mix Wet Ingredients:
      • • In a large mixing bowl, beat the egg and add the vanilla sugar.
        • Pour in the yeast mixture and stir until well combined.

       

   3. Combine Dry Ingredients:
      • • Add the flour and salt to the wet mixture.
        • Mix until a dough forms.

       

   4. Knead the Dough:
      • Add the softened butter to the dough and knead until the dough is smooth and elastic. This should take about 5-7 minutes by hand or 3-4 minutes using a stand mixer with a dough hook.

 

1. 1. First Rest:
      • Cover the dough with a clean kitchen towel and let it rest in a warm place for 30 minutes, or until it has doubled in size.
   2. Shape the Dough:
      • • Punch down the dough to release the air.

       

      • Divide the dough into equal portions and shape them into balls or your desired shapes.
      • Place them on a baking tray lined with parchment paper.

 

1. 1. Second Rest:
      • Cover the shaped dough with the towel again and let it rest for another 15 minutes.
   2. Fry the Doughnuts:
      • • Heat oil in a deep fryer or large, deep saucepan to 350°F (180°C).

       

      • • Carefully place a few doughnuts into the hot oil, being careful not to overcrowd the pan.
        • Fry until golden brown on one side, then flip and fry the other side until golden brown, about 2-3 minutes per side.
        • Remove the doughnuts with a slotted spoon and drain on paper towels.

       

   3. Dust with Icing Sugar:
      • Once the doughnuts have cooled slightly, dust them with icing sugar.

 

Serving Suggestions

• • Enjoy this bread warm with a pat of butter or a drizzle of honey.
  • Serve with jam or fruit preserves for a delightful breakfast treat.
  • Pair with a hot cup of tea or coffee.

 

Cooking Tips

• Ensure the milk is lukewarm (about 100°F or 38°C) to activate the yeast properly.
• If the dough is too sticky, add a little more flour, a tablespoon at a time, until the desired consistency is reached.
• For a richer flavor, you can substitute the vanilla sugar with vanilla extract.

Ingredients:

• • 250-300 g all-purpose flour
  • 250 g yogurt
  • 150 ml milk

 

• • 1 egg
  • 1 teaspoon lemon zest
  • 70 g sugar (about 5 tablespoons)

 

• • 10 g baking powder
  • Vegetable oil (for frying)
  • Sugar (for garnishing)

 

Instructions:

1. 1. Mix the wet ingredients: In a large bowl, whisk together the sugar and egg until well combined. Add the yogurt, milk, and lemon zest, mixing well until smooth.
   2. Add the dry ingredients: Gradually add the flour and baking powder to the wet mixture, stirring gently until just combined. It’s okay if there are a few lumps—do not overmix! The batter should be thick but pourable.
   3. Heat the oil: Pour vegetable oil into a large frying pan and heat it over medium-low heat. To test the oil’s temperature, drop a small piece of dough into the oil. If it sizzles and floats to the surface, the oil is ready.

 

1. 1. Form the donuts: There are two methods to form the donuts:
      • Spoonful: Dip two spoons in the hot oil, then scoop up a rounded spoonful of dough. Gently slide the dough into the oil.
      • Piping bag: Transfer the batter to a piping bag fitted with a star tip. Pipe the batter directly into the hot oil in donut shapes.

 

1. 1. Fry the donuts: Fry the donuts for 2-3 minutes on each side, or until they are golden brown.
   2. Drain and coat: Transfer the fried donuts to a paper towel-lined plate to drain any excess oil. While still warm, roll the donuts in granulated sugar for a delicious coating.
   3. Enjoy! Serve your delicious yogurt donuts warm.