Category: healthy food

Savory Meat-Stuffed Bread Rolls

Ingredients

For the Dough:

• • 120 ml warm Water
  • 240 ml warm Milk

• • 15 g (1 tbsp) Sugar
  • 8 g (2 tsp) Yeast
  • 40 g (3 tbsp) Olive Oil

• 540 g All-Purpose Flour
• 6 g (1 tsp) Salt

For the Filling:

• • 2 tbsp Olive Oil

• • 1 tbsp minced Garlic or Paste
  • 200 g (1 medium-sized) Onion (chopped)
  • 400 g minced Meat (mutton, beef, or chicken)

• • 1 tsp Paprika Powder
  • 1 tsp Cumin Powder
  • 1 tsp Oregano

• • 1 tsp Red Pepper
  • 1/2 tsp Turmeric
  • 1 tsp Black Pepper

• • 1 tsp Salt (or to taste)
  • 3 tbsp fresh Coriander (chopped)
  • 1 beaten Egg (for egg wash)

For the Cheese Filling:

• • 400 g (2 cups) Mozzarella Cheese
  • 260 g (1 cup) Feta Cheese / Cottage Cheese
  • 2-3 tbsp fresh green Coriander

• • 1 tsp dried Parsley
  • 1 tsp Aleppo pepper / Red pepper flakes
  • Sesame seeds / Nigella seeds for topping

Step-by-Step Instructions

Step 1: Prepare the Dough

1. 1. Activate the Yeast: In a bowl, combine warm water, warm milk, sugar, and yeast. Stir gently and let it sit for about 10 minutes until frothy.
   2. Mix the Dough: In a large mixing bowl, combine all-purpose flour and salt. Create a well in the center and add the activated yeast mixture and olive oil.
   3. Knead the Dough: Mix until a rough dough forms, then knead on a floured surface for about 8-10 minutes until the dough is smooth and elastic.

1. First Rise: Place the kneaded dough in a lightly greased bowl, cover with a kitchen towel, and let it rise in a warm place for 1-1.5 hours or until doubled in size.

Step 2: Prepare the Filling

5. 5. Cook the Onions: In a skillet, heat olive oil over medium heat. Add minced garlic and chopped onions; sauté until softened and translucent.
   6. Add Minced Meat: Stir in the minced meat of your choice, breaking it apart with a spatula. Cook until browned.

5. Season the Meat: Add paprika, cumin, oregano, red pepper, turmeric, black pepper, and salt. Stir well and cook for another 5-7 minutes. Remove from heat and stir in fresh coriander. Allow to cool slightly.

Step 3: Assemble the Rolls

8. 8. Prepare the Cheese Filling: In a separate bowl, combine mozzarella cheese, feta cheese, fresh green coriander, dried parsley, and Aleppo pepper. Mix well.
   9. Shape the Rolls: Once the dough has risen, punch it down and divide it into equal portions (about 10-12). Roll each piece into a circle (about 5-6 inches in diameter).

8. Add Fillings: Place a spoonful of the meat filling and a spoonful of the cheese mixture in the center of each circle. Fold the dough over to create a half-moon shape and pinch the edges to seal tightly.
9. Egg Wash: Place the filled rolls on a baking sheet lined with parchment paper. Brush the tops with beaten egg for a golden finish. Sprinkle sesame seeds or nigella seeds on top.

Step 4: Bake the Rolls

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

12. Bake: Bake the rolls for 20-25 minutes, or until they are golden brown and cooked through. Allow them to cool for a few minutes before serving.

Cooking Tips

• • Customize the Filling: Feel free to adjust the spices and herbs based on your preferences. Adding chopped bell peppers or spinach can enhance the flavor and nutrition.
  • Check the Dough: The dough should be soft and slightly tacky, but not sticky. Adjust the flour as needed while kneading.

• Make Ahead: You can prepare the filling in advance and store it in the refrigerator for up to 2 days before assembling the rolls.

Storage

• • Room Temperature: Store leftover rolls in an airtight container at room temperature for up to 2 days.
  • Refrigeration: For longer storage, keep them in the refrigerator for up to a week. Reheat in the oven to restore their texture.

• Freezing: These rolls can be frozen before baking. Wrap them tightly in plastic wrap and foil, then freeze for up to 3 months. Bake directly from frozen, adding a few extra minutes to the baking time.

Nutritional Facts (Approximate per Roll)

• • Calories: 350 kcal
  • Protein: 18 g

• • Fat: 20 g
  • Carbohydrates: 25 g
  • Fiber: 2 g

• Sugars: 2 g

Soft and Tasty Scones Scones are a beloved classic in the world of baking

Scones are a beloved classic in the world of baking, known for their tender crumb and delightful taste. This comprehensive guide will walk you through the process of making the best soft and tasty scones, ensuring a perfect result every time. With detailed instructions, a touch of history, and useful tips, you’ll be well on your way to baking scones that will impress even the most discerning palates.

Ingredients

• • 3 cups plain flour
  • 1/2 level tsp salt

• • 120 g butter
  • 1/2 cup fresh milk
  • 3 tsp baking powder

• • 1/2 tsp baking soda
  • 1/4 cup powdered milk (optional)
  • 1/2 cup white sugar

• 1 tsp vanilla essence
• 2 large eggs

Step-by-Step Instructions to Bake Soft and Tasty Scones

1. Preparing the Oven and Baking Trays

Start by preheating your oven to 180°C (350°F). This ensures that your scones will bake evenly and achieve that perfect golden brown color. While the oven is heating up, grease two baking trays with a bit of butter or line them with parchment paper to prevent the scones from sticking.

2. Mixing the Dry Ingredients

In a large mixing bowl, sift together the plain flour, salt, baking powder, baking soda, and powdered milk. Sifting helps to aerate the flour and ensures that all the dry ingredients are well combined, leading to a lighter and fluffier scone.

3. Incorporating the Butter

Cut the butter into small cubes and add it to the flour mixture. Using your fingers, work the butter into the flour until the mixture resembles coarse breadcrumbs. This step is crucial for creating the crumbly texture that scones are known for. The butter should be well distributed throughout the flour but still retain small pieces that will melt during baking, creating pockets of tenderness.

4. Preparing the Wet Ingredients

In a medium-sized bowl, whisk together the eggs, white sugar, vanilla essence, and milk. Make sure the sugar is fully dissolved and the mixture is smooth and well combined.

5. Combining the Wet and Dry Ingredients

Pour the egg mixture into the flour mixture and stir until just combined. Be careful not to overmix, as this can result in tough scones. The dough should be slightly sticky but manageable.

6. Shaping the Dough

Turn the dough out onto a lightly floured work surface. Knead it gently a few times to bring it together, then shape it into a round. Roll the dough out to a thickness of about 2.5 cm (1 inch). Using a 7.5 cm (3 inch) biscuit cutter or a small glass, cut out the scones and place them on the prepared baking trays. Gather any scraps of dough, gently knead them together, and cut out additional scones.

7. Adding the Finishing Touches

In a small bowl, beat the remaining egg. Brush the top of each scone with the beaten egg to give them a beautiful golden color when baked.

8. Baking the Scones

Place the baking trays in the preheated oven and bake for 15 to 20 minutes or until the scones are golden brown and cooked through. To check if they are done, insert a toothpick into the center of a scone; if it comes out clean, the scones are ready.

9. Cooling and Serving

Transfer the scones to a wire rack to cool slightly before serving. Scones are best enjoyed warm, fresh from the oven, with a dollop of clotted cream and a spoonful of your favorite jam. They also pair wonderfully with a hot cup of tea or coffee.

Tips for Perfect Scones

1. 1. Use Cold Butter: Ensuring your butter is cold helps to create the flaky texture in scones. Warm butter will melt too quickly and result in dense scones.

1. 1. Do Not Overmix: Overworking the dough can develop the gluten in the flour too much, making the scones tough. Mix until just combined for the best results.
   2. Handle Dough Gently: When kneading and shaping the dough, handle it as gently as possible to maintain a light texture.
   3. Adjust Baking Time: Keep an eye on your scones as they bake. Depending on your oven, they may need a little more or less time. The key is to bake them until they are golden brown.

Conclusion

With this detailed guide, you are now equipped to bake the best soft and tasty scones right in your kitchen. By following these steps and tips, you’ll achieve scones that are tender, flavorful, and perfect for any occasion. Whether you’re serving them for afternoon tea, breakfast, or a delightful snack, these scones are sure to impress.

Burnt Pistachio Basque Cheesecake Recipe

Table of Contents

Creamy Avocado Cabbage Salad with Sesame Dressing

Table of Contents

New Dessert in 5 Minutes! Try These Delicious No-Bake Treats

Imagine the joy of sinking your teeth into a decadent dessert without having to wait for it to bake. That’s the beauty of these quick and easy no-bake treats! In just a few simple steps, you can create a heavenly concoction that will satisfy your sweet cravings in no time.

Ingredients

• 350 g of biscuits
• 85 g of ground peanuts
• 85 g of sugar
• 180 ml of sweet cream
• 1 bag of vanilla sugar (10 g) (optional)
• 45 g of cocoa powder
• 110 g of butter

For the glaze:

• • 90 g milk chocolate
  • 30 g dark chocolate
  • 30 g vegetable oil
  • 70 g ground peanuts

Procedure

Mixing the Ingredients

1. Crush the biscuits: Start by crushing the biscuits into small pieces either with your hands or using a blender.
2. Add ground peanuts: Grind the peanuts and mix them with the crushed biscuits.
3. Prepare the chocolate mixture: Combine sugar and cocoa powder in a saucepan and stir until evenly mixed. Gradually add sweet cream while stirring continuously until you achieve a smooth mixture.

Shaping the Desserts

4. Incorporate butter and vanilla sugar: Add butter and vanilla sugar to the chocolate mixture, stirring until melted and smooth.
5. Combine with biscuit mixture: Pour the chocolate mixture into the bowl of crushed biscuits and peanuts, mixing until well combined.

Setting in the Freezer

6. Shape the desserts: Form the mixture into balls, press into a mold, or fill silicone molds of your choice. Ensure the mixture is compact to avoid empty spaces.
7. Chill in the freezer: Place the desserts in the freezer for about an hour to set.

Making the Glaze

8. Prepare the glaze: Melt milk chocolate, dark chocolate, and vegetable oil together. Add ground peanuts and mix until smooth.

Final Touches

9. Coat the desserts: Remove the chilled desserts from the molds and coat them with the prepared glaze.

Serving Suggestions

10. Enjoy your creations: Serve these delectable treats on a platter and indulge in their rich, chocolatey goodness. Pair them with a glass of cold milk or a scoop of vanilla ice cream for the ultimate dessert experience.

Conclusion

In just a few minutes, you can whip up a batch of these irresistible no-bake desserts that will have your taste buds dancing with delight. Whether you’re hosting a party or simply treating yourself to a sweet indulgence, these treats are sure to impress. So why wait? Get creative in the kitchen and enjoy the magic of homemade desserts without the hassle of baking!

No-Bake 3-Ingredient Milk Pudding Dessert!

Ingredients:

• 2 cups milk (500ml)
• 1/3 cup sugar (70g)
• 2 eggs
• Optional: 1 teaspoon vanilla extract
• Optional garnish: Chopped nuts or caramel sauce

Instructions:

Preparing the Pudding:

1. In a saucepan, pour 2 cups of milk and add 1/3 cup of sugar. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.

Whisking the Eggs:

1. In a separate bowl, crack and whisk the eggs until well beaten.

Tempering the Eggs:

1. Gradually pour a small amount of the hot milk mixture into the beaten eggs while whisking continuously. This process is called tempering and helps prevent the eggs from curdling.

Combining Ingredients:

1. Pour the egg mixture back into the saucepan with the remaining hot milk mixture while continuously stirring.
   Cooking the Pudding:
2. Place the saucepan back on the stove over low heat. Cook the mixture, stirring constantly, until it thickens enough to coat the back of a spoon. Do not let it boil.

Adding Vanilla (Optional):

1. If using vanilla extract for added flavor, stir it into the pudding mixture once it’s removed from the heat.

Chilling the Pudding:

1. Transfer the pudding mixture into individual serving bowls or a larger serving dish.
2. Allow it to cool at room temperature for a while before placing it in the refrigerator to chill for at least 2-3 hours until it sets.

Garnishing (Optional):

1. Once the pudding is chilled and set, garnish with chopped nuts or a drizzle of caramel sauce for an extra touch of flavor.
2. Serve and Enjoy!
3. Spoon out servings of this delicious and creamy milk pudding for a delightful and easy dessert!

Classic Cream Puffs with Caramel & Vanilla Cream
Table of Contents
Ingredients
For the Dough (Choux Pastry):
Water: 200 ml (¾ cup)
Purpose: Provides the liquid needed to create steam, which helps the dough rise in the oven.
Butter: 50g (1¾ oz)
Purpose: Adds richness and flavor to the dough, contributing to its tender texture.
All-Purpose Flour: 150g (1¼ cup)
Purpose: Forms the structure of the puffs, creating a light and airy texture.

Salt: A pinch
Purpose: Enhances the flavor and helps balance the sweetness.
Eggs: 4
Purpose: Provides moisture and structure, helping the dough to rise and hold its shape.
For the Caramel Cream:
Sugar: 4 tbsp
Purpose: Caramelizes to create a rich, golden caramel that adds a deep flavor to the cream.

Heavy Cream (for cooking): 150 ml (⅔ cup)
Purpose: Combines with the caramelized sugar to create a smooth, creamy texture.
Heavy Cream (for whipping): 300 ml (1¼ cups)
Purpose: Whipped to create a light and airy texture that blends beautifully with the caramel.
For the Vanilla Cream:
Milk: 400 ml (1⅔ cup)
Purpose: The base for the custard, providing a smooth and creamy consistency.

Vanilla Custard Powder or Cornstarch: 50g (⅓ cup)
Purpose: Thickens the milk to form a rich vanilla custard.
Sugar: 4 tbsp
Purpose: Sweetens the custard, balancing the flavors.
Heavy Cream: 300 ml (1¼ cups)
Purpose: Whipped to add a light and fluffy texture to the vanilla cream.

For the Caramel Frosting (optional):
Sugar: 125g (⅔ cup)
Purpose: Caramelizes to create a glossy, sweet frosting.
Butter: 45g (1½ oz)
Purpose: Adds richness and smoothness to the caramel frosting.
Heavy Cream: 75 ml (⅓ cup)
Purpose: Helps achieve a smooth consistency for the frosting.

Instructions
1. Make the Caramel Cream:
Caramelize the Sugar: In a medium saucepan, add 4 tablespoons of sugar. Heat over medium heat, stirring occasionally, until the sugar melts and turns a deep golden caramel color. This process requires patience—don’t rush it. The sugar will first clump up and then slowly melt. Be cautious as the caramel can quickly go from perfect to burnt.
Tip: Use a heat-resistant spatula and avoid stirring too vigorously to prevent crystallization.
Add Heavy Cream: Once the sugar is fully caramelized, carefully pour in 150 ml (⅔ cup) of heavy cream (for cooking). The mixture will bubble vigorously—be careful of splatters! Continue to whisk until the caramel and cream are fully combined and smooth.
Tip: If the caramel seizes up when adding the cream, gently heat and whisk until it returns to a smooth consistency.
Cool: Remove from heat and allow the caramel cream to cool completely. It will thicken slightly as it cools.
2. Make the Vanilla Cream:
Combine Ingredients: In a saucepan, whisk together 400 ml (1⅔ cup) of milk, 50g (⅓ cup) of vanilla custard powder (or cornstarch), and 4 tablespoons of sugar. Whisk until smooth.
Tip: Make sure there are no lumps in the mixture before heating to ensure a smooth custard.
Cook the Custard: Place the saucepan over medium heat. Continuously whisk the mixture until it thickens and begins to bubble. This should take a few minutes. Once thickened, remove from heat and let it cool completely.
Tip: Stir the custard occasionally as it cools to prevent a skin from forming.

Prepare the Cream: Once the custard is cool, whip 300 ml (1¼ cups) of heavy cream to stiff peaks. Gently fold the whipped cream into the cooled custard until well combined and smooth.
3. Make the Choux Pastry Dough:
Prepare the Dough: In a medium saucepan, combine 200 ml (¾ cup) of water, 50g (1¾ oz) of butter, and a pinch of salt. Bring to a boil over medium heat.
Tip: The butter should melt completely before adding the flour.

Add Flour: Once the mixture reaches a boil, reduce the heat to low and add 150g (1¼ cup) of all-purpose flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan.
Tip: Continue stirring for another 1-2 minutes to dry out the dough slightly. This step is crucial for achieving the proper texture.
Cool Slightly: Remove the pan from heat and let the dough cool for a few minutes until it is just warm to the touch.
Incorporate Eggs: Beat in the eggs one at a time, mixing well after each addition. The dough should become thick and glossy. It’s important to fully incorporate each egg before adding the next.
Tip: The dough is ready when it forms a smooth, shiny consistency and falls from the spoon in a thick ribbon.
4. Assemble and Bake the Cream Puffs:
Preheat the Oven: Preheat your oven to 230°C (446°F). Line a baking sheet with parchment paper to prevent sticking.
Tip: Ensure the oven is fully preheated before baking to achieve a good rise.
Pipe the Dough: Transfer the choux pastry dough to a piping bag fitted with a star tip. Pipe small mounds of dough onto the prepared baking sheet, leaving space between each puff to allow for expansion.
Tip: For uniform puffs, pipe the dough in even sizes and avoid overfilling the piping bag.

Bake: Bake in the preheated oven for 10 minutes at 230°C (446°F). After 10 minutes, reduce the temperature to 200°C (392°F) and continue baking for an additional 10 minutes, or until the puffs are golden brown and crisp. Avoid opening the oven door during baking to prevent collapsing.
Tip: The puffs are done when they are golden brown and sound hollow when tapped on the bottom.
Cool: Allow the cream puffs to cool completely on a wire rack before filling.
5. Assemble the Cream Puffs:
Cut the Puffs: Once the puffs are completely cool, use a serrated knife to cut them in half horizontally. This will create a top and bottom for each puff.
Tip: If the puffs have any soft or soggy spots, discard or trim them before filling.
Fill with Caramel Cream: Whip 300 ml (1¼ cups) of heavy cream (for whipping) to stiff peaks. Gently fold the cooled caramel cream into the whipped cream mixture.
Tip: Be careful not to overmix—fold just until combined to keep the filling light and airy.
Fill the Puffs: Spoon or pipe the caramel cream mixture into the bottom half of each puff.
Top with Vanilla Cream: Spoon or pipe the vanilla cream on top of the caramel cream, then place the top halves of the puffs over the filling.
6. Make the Caramel Frosting (Optional):
Prepare Caramel: In a small saucepan, heat 125g (⅔ cup) of sugar over medium heat, stirring occasionally until the sugar melts and turns a deep caramel color.
Tip: Watch carefully as the sugar can quickly burn. If necessary, adjust the heat to ensure even melting.
Add Butter and Cream: Once the sugar is caramelized, carefully whisk in 45g (1½ oz) of butter and 75 ml (⅓ cup) of heavy cream. The mixture will bubble vigorously—use caution!
Tip: Stir continuously until the mixture is smooth. Let it cool slightly before using.
Drizzle: Drizzle the caramel frosting over the top of the filled cream puffs for a sweet and glossy finish.
Storage:
Refrigeration: Store the cream puffs in the refrigerator to keep them fresh. They are best enjoyed within 2 days of assembly to maintain the crispness of the pastry and the freshness of the cream.

Chicken & Vegetable Casserole with Mozzarella

Ingredients

For the Egg Mixture:

• • 4 large chicken eggs

• • ½ tsp salt
  • 125 ml (½ cup) milk
  • 113 g (4 oz) flour

• • 28 g (1 oz) spring onions, chopped
  • 28 g (1 oz) fresh dill, chopped
  • Black pepper to taste

• 85 g (3 oz) mozzarella cheese, shredded

For the Vegetables & Chicken:

• • 4 medium potatoes, peeled and diced

• • 1 zucchini, diced
  • 1 onion, chopped
  • 2 cloves garlic, minced

• • 1 carrot, grated
  • 1 chicken fillet, diced
  • 1 sweet fresh pepper, chopped

• • 1 tsp salt
  • Black pepper to taste
  • ½ tsp sweet paprika

• • 28 g (1 oz) olives, sliced
  • 2 cherry tomatoes, halved
  • 1 tbsp olive oil

Directions

• • Prepare the Vegetables: Peel and dice the potatoes, chop the zucchini, onion, pepper, and garlic. Grate the carrot.
  • Cook the Chicken & Vegetables: In a large pan, heat olive oil over medium heat. Add the diced chicken fillet, season with salt, black pepper, and sweet paprika. Cook for 5-7 minutes until browned. Remove and set aside.
  • Sauté the Vegetables: In the same pan, sauté onions, garlic, carrots, zucchini, and sweet pepper for 4-5 minutes until they soften slightly.

• • Make the Egg Mixture: In a large bowl, whisk together eggs, salt, black pepper, and milk. Gradually add the flour, mixing until smooth. Stir in chopped spring onions and dill.
  • Layer the Casserole: Preheat the oven to 180°C (360°F). Grease a casserole dish with olive oil. Spread the diced potatoes at the bottom, then add the cooked chicken and sautéed vegetables. Pour the egg mixture over the top.
  • Bake: Bake the casserole for 30 minutes at 180°C (360°F) until the top is set and golden brown.

• Add Mozzarella & Final Toppings: Remove the casserole from the oven. Sprinkle shredded mozzarella cheese on top, add sliced olives and halved cherry tomatoes. Return to the oven and bake for an additional 7 minutes until the cheese is melted and bubbly.
• Serve: Garnish with extra dill or spring onions if desired and serve hot.

Serving Suggestions

• • Pair with a simple green salad or steamed broccoli for a complete meal.

• Serve with crusty bread or garlic toast for added texture.

Cooking Tips

• • For a more flavorful egg mixture, add a pinch of nutmeg or smoked paprika.
  • You can substitute mozzarella with any melty cheese like cheddar or gouda.

• If you prefer crispier potatoes, pre-bake the diced potatoes for 10 minutes before adding them to the casserole.

Nutritional Benefits

• • High Protein: Chicken and eggs provide a great source of protein, helping with muscle repair and overall health.
  • Rich in Fiber: The vegetables, especially zucchini and potatoes, are rich in fiber, which aids in digestion.

• Essential Vitamins: Zucchini, peppers, and carrots are rich in vitamins A and C, supporting immune health.

Dietary Information

• • Gluten-Free Option: Use gluten-free flour to make this dish gluten-free.
  • Vegetarian Option: Omit the chicken and increase the quantity of vegetables for a vegetarian version.

• Low Carb Option: Substitute the potatoes with cauliflower for a low-carb alternative.

Nutritional Facts (Per Serving, makes 6 servings)

• • Calories: 320
  • Protein: 18 g

• • Carbohydrates: 25 g
  • Fiber: 5 g
  • Fat: 16 g

• Sugars: 4 g

Storage Tips

• • Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
  • Freezing: Freeze individual portions in airtight containers for up to 2 months. Reheat in the oven or microwave before serving.

• Reheating: Reheat in a preheated oven at 150°C (300°F) for 10-15 minutes or in the microwave for 2-3 minutes.

Quick & Easy Orange Cake Recipe

Ingredients:

3 medium Eggs

150g of Sugar (3/4 Cups)

A pinch of salt

120 ml Sunflower oil (1/2 cup)

150 ml Orange juice (2/3 cup)

Orange zest

220g of Flour (2 cups)

15g Baking powder (1 tablespoon)

Apricot jam

Grated coconut

Equipment:

22 cm Mold

Oven preheated static 30-35 min at 180°C

Preheat Your Oven

Preheat your oven to 180°C (350°F). Make sure it’s static heat, not fan-forced.

Prepare Your Mold

Grease your 22 cm mold with a bit of butter or oil to prevent sticking. You can also use parchment paper for easier removal later.

Mix Wet Ingredients

In a large mixing bowl, crack open the eggs and whisk them together with sugar until they’re well combined and slightly frothy.

Add a pinch of salt for flavor enhancement.

Pour in the sunflower oil and orange juice, then mix everything together until smooth.

Add a pinch of salt for flavor enhancement.

Pour in the sunflower oil and orange juice, then mix everything together until smooth.

Incorporate Dry Ingredients

Gradually sift the flour and baking powder into the wet mixture. Stir gently until just combined. Be careful not to overmix, as this can result in a tough cake.

Add Orange Zest

Grate the zest of an orange directly into the batter. This will infuse the cake with a delightful citrusy flavor and aroma. Mix it in evenly.

Pour Batter into Mold

Transfer the batter into the prepared mold, spreading it out evenly with a spatula.

Bake in Preheated Oven

Place the mold in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Garnish

Once baked, remove the cake from the oven and let it cool in the mold for a few minutes.

Carefully transfer the cake onto a wire rack to cool completely.

Once cooled, spread a thin layer of apricot jam on top for a glossy finish.

Sprinkle grated coconut generously over the jam for added texture and flavor.

Serve and Enjoy!

Slice the cake into portions and serve it up for a delightful treat. Enjoy the zesty, moist goodness of your homemade orange cake!

Delicious Milk Bread Recipe

If you have flour and milk, you’re in for a delightful treat that everyone will love! 

Ingredients:

• 300ml milk
• 10g dry yeast
• 20g granulated sugar
• 30ml vegetable oil
• 400g wheat flour (sifted)
• 5g salt
• 50ml melted butter
• 200g cheese
• 1 egg (for brushing
• Sesame seeds (for sprinkling)

Instructions:

1. Warm the milk and mix it with dry yeast and sugar. Let it rest for a few minutes.
2. Add vegetable oil to the milk mixture.
3. In a large bowl, sift the flour and add salt. Mix well.
4. Pour the milk mixture into the flour and knead until the dough forms.
5. Cover and let it rest in a warm place for 30 minutes.
6. After 30 minutes, knead the dough again and roll it out.
7. Melt 50ml of butter and brush it over the dough.
8. Roll the dough into a tube shape.
9. Cut it into several parts.
10. Cover and let them rest in a warm place for 10 minutes.
11. Brush the tops with beaten egg and sprinkle sesame seeds.
12. Preheat the oven to 190°C (375°F) and bake for 30 minutes.

 

Dinner of Just 200 Calories, Look How I Prepare It: There Isn’t Even a Slice Left

In today’s fast-paced world, finding the time and energy to cook a healthy and satisfying meal can be a challenge. However, with a little planning and creativity, it’s possible to whip up a delicious dinner that’s both low in calories and high in flavor. One such example is a mouthwatering dish that clocks in at just 200 calories per serving. Let’s dive into the details of this culinary masterpiece!

Ingredients:

• Lean minced meat: Approximately 450g or 2 cups.
• Potatoes: 3 large potatoes, diced, which equates to roughly 3 cups.
• Light cheese: Around 150g or 1 1/2 cups grated.
• Garlic: 2 cloves, minced, or about 2 teaspoons.
• Tomato sauce: 2 tablespoons, equivalent to approximately 1/8 cup.
• Onion: 1 onion, chopped, approximately 1 cup.
• Optional spices: Paprika, curry, and coriander, each at 1/2 teaspoon.
• Salt: 1/2 teaspoon.
• Extra virgin olive oil: 3-4 tablespoons, roughly 1/4 – 1/3 cup.
• Chopped rosemary: Enough to season.
• Aromatic herbs: To taste.

Step-by-Step Preparation Process

1. Preparing the Potatoes:
   • Peel the potatoes and cut them into thin slices.
   • Place them in a greased dripping pan, sprinkling the bottom with 50g of grated light cheese.
   • Brush the potatoes with olive oil, season with aromatic herbs, and bake in a preheated oven at 200°C for 20 minutes.
2. Cooking the Minced Meat:
   • In a non-stick pan, heat a drizzle of olive oil and add the chopped onion.
   • Brown the onion, then add the minced meat and minced garlic cloves.
   • Sear the meat, add tomato sauce, salt, and optional spices.
   • Flavor with chopped rosemary and cook until the minced meat is ready.
3. Assembling and Baking the Dish:
   • Pour the cooked minced meat over the baked potatoes, spreading it evenly.
   • Sprinkle the remaining grated cheese on top.
   • Bake in the oven for an additional 15 minutes at 200°C.

Nutritional Benefits of the Dish

Despite its low calorie count, this dinner packs a nutritional punch. Lean minced meat provides protein for muscle repair and satiety, while potatoes offer complex carbohydrates for sustained energy. Additionally, the dish is rich in vitamins and minerals, thanks to the inclusion of garlic, onion, and aromatic herbs.

Tips for Variations and Substitutions

Feel free to get creative with this recipe! You can swap out the minced meat for a plant-based alternative to make it vegetarian or vegan-friendly. Adjust the seasoning according to your taste preferences, experimenting with different herbs and spices for added flavor depth.

How to Make It Vegan/Vegetarian

To make this dish vegan or vegetarian, simply substitute the lean minced meat with your favorite plant-based protein option, such as lentils, tofu, or textured vegetable protein (TVP). You can also bulk up the dish with additional vegetables like mushrooms, bell peppers, or zucchini for added fiber and nutrients.

Health Benefits of Using Lean Meat

Opting for lean minced meat in this recipe not only helps keep the calorie count low but also provides essential nutrients like iron, zinc, and B vitamins. Lean meats are also lower in saturated fat compared to fattier cuts, making them a heart-healthy choice for dinner.

Creative Serving Ideas

Serve this flavorful dish with a side salad of mixed greens dressed with balsamic vinaigrette for a refreshing contrast. You can also pair it with steamed vegetables or roasted root vegetables for a complete and satisfying meal.

Importance of Portion Control

While this dinner may be low in calories, it’s essential to practice portion control to maintain a balanced diet. Be mindful of serving sizes and avoid overeating, even if the meal is delicious and nutritious.

How to Store Leftovers

If you happen to have leftovers, store them in an airtight container in the refrigerator for up to three days. Simply reheat in the microwave or oven until heated through before enjoying another tasty meal.

Believe It or Not: A Delicious Sugar-Free Apple Cake You’ll Love!

Ingredients:

For the Crust:

• • 200 grams (7 ounces) rolled oats
  • 1 pinch of salt

• • 7 grams (0.25 ounces) baking powder
  • 2 apples
  • 10 ml (0.3 fl oz) lemon juice

• 1 egg
• Olive oil (for greasing the pan)

For the Filling:

• • 900 grams (32 ounces) apples (about 4-5 medium apples)
  • 15 ml (0.5 fl oz) lemon juice
  • Sweetener or honey, to taste

• • 7 grams (0.25 ounces) ground cinnamon
  • 60 grams (2 ounces) dried cranberries or raisins
  • 70 grams (2.5 ounces) walnuts, chopped

Instructions:

1. 1. Prepare the Crust: In a blender or food processor, grind the rolled oats into a fine, flour-like consistency.
   2. In a large mixing bowl, combine the ground oatmeal, salt, and baking powder.
   3. Peel, core, and grate the 2 apples. Toss the grated apples with the lemon juice to prevent browning.

1. Add the grated apples and egg to the dry ingredients in the bowl. Mix well until a thick batter forms.

Tips:

• • For a more rustic texture, you can pulse the oats in the blender a few times instead of grinding them into a fine powder.

• If you don’t have a blender or food processor, you can use a rolling pin to crush the oats in a sealed plastic bag.

5. 5. Preheat the Oven and Grease the Pan: Preheat your oven to 180°C (360°F). Lightly grease a baking dish with olive oil.

       

5. 5. Assemble the Crust: Pour the oatmeal batter into the prepared baking dish and spread it evenly with your hands to form a compact crust.

   6. Prepare the Filling: Peel, core, and chop the remaining apples (about 900 grams) into bite-sized pieces.

       

   7. Cook the Apples: In a large saucepan over medium heat, combine the chopped apples, lemon juice, and ground cinnamon. Cook for 15-20 minutes, or until the apples are softened and tender.

Tips:

• • If the apples start to stick to the pan, add a tablespoon or two of water and continue cooking.
  • For a sweeter filling, taste the apples after cooking and add your preferred sweetener or honey to taste.

9. 9. Incorporate the Dried Fruit and Nuts: While the apples are cooking, soak the dried cranberries or raisins in a bowl of cold water for 15-20 minutes. Drain the soaked fruit before adding it to the apple mixture.

       

   10. Combine Filling and Crust: Once the apples are cooked and the dried fruit is drained, add the chopped walnuts to the apple mixture and stir to combine. Pour the apple filling over the oatmeal crust in the baking dish.

        

   11. Bake the Cake: Bake the cake in the preheated oven for 30-40 minutes, or until the crust is golden brown and the filling is bubbly.

        

9. Cool and Serve: Remove the cake from the oven and let it cool completely before slicing and serving. Enjoy your delicious sugar-free apple cake!

 Indulge in this heavenly Apple Pie with Soufflé Cream – a simple and incredibly tasty treat!

Apple Pie Dough (20 cm diameter):
– 250g Flour
– 1 tsp Baking Powder
– 90g Butter
– A pinch of Salt
– 2 Egg yolks
– 40g Sugar

 Apple Layer:
– 3 Apples (~500g)
– 40g Sugar
– 4-5 tbsp Lemon Juice

 Soufflé Cream:
– 2 Egg whites
– 40g Sugar
– 1 tsp Vanilla Sugar
– 400g Natural Yogurt (or sour cream)
– 30g Corn Starch

 Instructions:

1. For the dough, mix flour, baking powder, butter, a pinch of salt, egg yolks, and 40g of sugar until a smooth dough forms. Press into a 20 cm pie pan.
2. For the apple layer, slice the apples and mix them with 40g of sugar and lemon juice. Arrange them on the dough.
3. Bake at 170°C (338°F) for 40-45 minutes or until the apples are tender.
4. For the soufflé cream, beat 2 egg whites with 40g sugar and vanilla sugar until stiff peaks form.
5. Mix natural yogurt (or sour cream) with cornstarch and gently fold in the beaten egg whites.
6. Spread the soufflé cream over the baked apple pie.
7. Chill and enjoy your melt-in-your-mouth dessert!