Category: healthy food

Cream-Filled Nut Bread Recipe

Ingredients

For the Dough:

• 450-500 g wheat flour (about 4 cups)
• 1 tablespoon sugar
• 13 g fresh yeast (about ½ oz) or 7 g instant yeast (2 teaspoons)
• 125 ml warm water (about ½ cup)
• 125 ml warm milk (about ½ cup)
• 1 egg + 1 egg yolk (for brushing)
• 5-6 g salt (about ½ teaspoon)
• 50 g butter (about 1½ oz), softened

For the Cream Filling:

• 2 egg yolks
• 4 tablespoons sugar
• 10 g vanilla sugar (about ½ teaspoon)
• 10 g cornstarch (about 1 tablespoon)
• 250 ml warm milk (about 1 cup)
• 30 g butter (about 1 oz), softened

For the Nut Topping:

• 100 g nuts (about ¾ cup), chopped (e.g., almonds, hazelnuts, or walnuts)

Step-by-Step Instructions

1. Prepare the Dough

Begin by activating the yeast. If using fresh yeast, dissolve it in warm water with the sugar and let it sit for about 10 minutes until the mixture becomes frothy. If using instant yeast, you can skip this step and simply mix the yeast directly with the flour later on.

In a large bowl, combine the flour and salt. Create a well in the center of the flour mixture, and pour in the yeast mixture, warm milk, one whole egg, and the softened butter. Mix the ingredients together using your hands or a dough hook until a soft dough forms.

Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. The dough should be soft but not sticky. If needed, add a little extra flour.

Once kneaded, place the dough into a greased bowl. Cover it with a clean cloth and let it rise in a warm spot for 50-60 minutes, or until it doubles in size.

2. Prepare the Cream Filling

While the dough is rising, prepare the custard cream filling. In a medium saucepan, whisk together the egg yolks, sugar, vanilla sugar, and cornstarch. Slowly add the warm milk while whisking constantly to prevent any lumps from forming.

Place the saucepan over medium heat and continue stirring the mixture until it thickens into a custard-like consistency. This process usually takes about 5-7 minutes. Once thickened, remove the saucepan from the heat and stir in the butter until it is fully melted and incorporated into the cream.

Transfer the cream to a bowl, cover it with plastic wrap, ensuring the wrap touches the surface of the cream to prevent a skin from forming. Let the cream cool completely in the refrigerator.

3. Assemble the  Bread

Preheat the oven to 180°C (356°F) and line a baking sheet with parchment paper.

Once the dough has risen, punch it down gently to release the air. Divide the dough into small portions, depending on how large you would like your buns or  bread loaves to be. For individual buns, divide the dough into about 8-10 portions.

Roll each portion of dough into a flat circle, ensuring the dough is thick enough to hold the cream filling. Spoon a generous amount of the cooled cream filling into the center of each dough circle. Sprinkle chopped nuts on top of the cream for added texture.

Carefully fold the dough over the filling, shaping it into a bun or braid. Be sure to seal the edges tightly to prevent the filling from leaking out during baking.

4. Prepare for Baking

Place the shaped buns on the prepared baking sheet. Beat the egg yolk and brush it over the tops of each bun to give them a shiny, golden finish.

For an extra nutty crunch, sprinkle additional chopped nuts on top of the buns before baking.

5. Bake the Bread

Place the baking sheet in the preheated oven and bake for 30-35 minutes, or until the bread is golden brown and cooked through. You’ll know it’s done when the tops are beautifully golden, and the bread feels firm to the touch.

Remove the bread from the oven and transfer it to a wire rack to cool.

6. Serve

Once the buns have cooled slightly, they are ready to be enjoyed. The soft, pillowy bread contrasts perfectly with the rich vanilla cream and the crunchy nut topping. These cream-filled nut breads are perfect for serving as a dessert, breakfast treat, or a sweet snack. Pair them with a hot cup of tea or coffee for a delightful experience.

Nutrition Information (Per Serving)

• Calories: 320 kcal
• Protein: 8 g
• Carbohydrates: 45 g
• Fat: 12 g
• Saturated Fat: 6 g
• Cholesterol: 130 mg
• Fiber: 2 g
• Sodium: 220 mg
• Sugar: 10 g

No Bake Fruit and Nut Delight

Ingredients:

• • 100g (3.5 oz) prunes, rinsed with warm water

• • 100g (3.5 oz) raisins, rinsed with warm water
  • 100g (3.5 oz) dried apricots, rinsed with warm water
  • 100g (3.5 oz) roasted peanuts, cooled slightly

• • 70g (2.5 oz) walnuts, roughly chopped
  • 400g (14 oz) sour cream (25%), at room temperature
  • 300g (10.5 oz) condensed milk, at room temperature

• 300g (10.5 oz) fine crackers, crushed

Directions:

1. Prepare the Ingredients:

• • Rinse the prunes, raisins, and dried apricots with warm water and set them aside to drain.
  • Let the roasted peanuts cool slightly, then roughly chop them, along with the walnuts and dried fruits.

2. Mix the Cream Base:

• In a large bowl, whisk together the sour cream and condensed milk until smooth and fully combined.

3. Combine the Ingredients:

• • Add the chopped prunes, raisins, apricots, roasted peanuts, and walnuts to the cream mixture. Stir until all ingredients are evenly coated.
  • Crush the fine crackers and mix them into the fruit and nut mixture, making sure everything is well incorporated.

4. Form the Dessert:

• • Line a rectangular or square dish with cling film, leaving enough overhang to cover the top.
  • Pour the mixture into the dish, pressing it down firmly to ensure there are no air pockets.
  • Fold the cling film over the top and place a flat weight, such as another dish or a pan, on top to compress the mixture.

5. Chill:

• Refrigerate the dish for 24 hours to allow the dessert to set and the flavors to meld.

6. Serve:

• Once set, remove the dessert from the refrigerator, unwrap, and cut into slices or squares. Serve chilled and enjoy!

Serving Suggestions:

• • Holiday Treat: Serve as a dessert at festive gatherings or as a sweet snack with tea or coffee.

• Extra Garnish: Top with additional dried fruits, nuts, or a drizzle of honey for extra texture and flavor.

Cooking Tips:

• • Ingredient Prep: Make sure all ingredients are at room temperature for easier mixing.
  • Customization: Feel free to swap out the dried fruits and nuts to suit your preferences.

• Control Sweetness: Reduce the amount of condensed milk if you prefer a less sweet dessert.

Storage:

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freeze: This dessert freezes well for up to 2 months. Thaw in the refrigerator before serving.

No-Bake Banana Chocolate Cake

Ingredients

Cookies:

• 200 g Savoyardi cookies (ladyfingers)

Cream Layer:

• • 250 ml milk (for dipping cookies)

• • 3 egg yolks (separate the whites from the yolks)
  • 500 ml milk
  • 50 g cornstarch

• • 150 g condensed milk
  • 100 g butter
  • A pinch of vanillin (or vanilla extract)

Yields

• Servings: 8-10

Instructions

Prepare the Cream Layer

1. 1. Whisk Ingredients: In a medium-sized pot, whisk together 3 egg yolks, 500 ml of milk, and 50 g of cornstarch until the mixture is smooth and free of lumps.

1. 1. Cook the Custard: Place the pot over medium heat and cook the mixture, whisking constantly. Continue whisking until the mixture thickens into a custard, which will take about 5-7 minutes. Be patient and keep the mixture moving to prevent it from sticking to the bottom or forming lumps.
   2. Incorporate Sweeteners: Remove the pot from the heat once the custard has thickened. Stir in 150 g of condensed milk, 100 g of butter, and a pinch of vanillin. Mix until the butter has fully melted and the custard is smooth and well combined.
   3. Cool the Cream: Allow the custard to cool completely. You can leave it at room temperature or place it in the refrigerator to speed up the cooling process. Stir occasionally to prevent a skin from forming on top.

Prepare the Cookie Base

1. Dip the Cookies: Pour 250 ml of milk into a shallow dish. Quickly dip each Savoyardi cookie into the milk, ensuring they are soaked but not too soggy. The cookies should absorb some milk while still holding their shape.

Assemble the Cake

1. 1. Layer Cookies and Cream: In a square or rectangular dish, begin by laying a single layer of milk-soaked Savoyardi cookies on the bottom. Arrange them closely together to form a solid base.
   2. Spread Half of the Cream: Evenly spread half of the cooled custard cream over the layer of cookies. Use a spatula to ensure a smooth, even layer.

1. Repeat Layers: Add another layer of milk-soaked Savoyardi cookies over the cream. Follow with the remaining custard, spreading it evenly over the second layer of cookies.
2. Finish the Top Layer: Ensure the top layer of custard is smooth and even. This will give your cake a beautiful finish once it is chilled and set.

Chill and Serve

1. 1. Refrigerate: Cover the assembled cake with plastic wrap or aluminum foil and refrigerate it for at least 2-3 hours. This chilling period allows the layers to set and the flavors to meld together.

1. Slice and Serve: Once the cake is well chilled, slice it into portions and serve. The layers should hold together nicely, offering a perfect balance of creamy custard and soft cookies.

Tips and Notes

• • Consistency of Custard: Whisk constantly while cooking the custard to prevent it from sticking to the pot and forming lumps. If lumps do form, you can strain the custard through a fine sieve.
  • Perfectly Soaked Cookies: Ensure the Savoyardi cookies are soaked but not too soggy. A quick dip in the milk is sufficient to soften them without making them fall apart.

• Chilling Time: For the best results, let the cake chill in the refrigerator for at least 2-3 hours or even overnight. This helps the flavors to meld and the texture to firm up.
• Flavor Variations: Add a tablespoon of coffee or liqueur to the milk for dipping the cookies to introduce a new dimension of flavor. You can also sprinkle cocoa powder or grated chocolate over the top layer for a richer taste.

Peach Lemon Cake with Coconut and Honey

Ingredients

• For the Cake Batter:
  • • 3 large eggs
    • Pinch of salt

   

  • • 150 grams (3/4 cup) sugar
    • 150 ml (2/3 cup) vegetable oil
    • 150 ml (2/3 cup) milk

   

  • • 300 grams (2 1/2 cups) all-purpose flour
    • 15 grams (1 tbsp) baking powder
    • 250 grams (9 oz) canned peaches in syrup, drained and chopped

   

• For the Lemon Custard Filling:
  • • 1 egg yolk
    • 50 grams (1/4 cup) sugar

   

  • • 40 grams (1/3 cup) cornstarch
    • Zest of 1 lemon
    • Juice of 1 lemon

   

  • 300 ml (1 1/4 cups) milk
• For the Topping:
  • • 1–2 tbsp honey

   

  • 2–3 tbsp desiccated coconut

Directions

1. 1. Prepare the Batter
      • • Preheat the oven to 180°C (350°F). Grease and flour a 24 cm (9.5 inch) round cake pan.

       

      • • In a bowl, whisk eggs, salt, and sugar until smooth.
        • Add vegetable oil and milk, mixing until combined.
        • Gradually sift in flour and baking powder, stirring until smooth.

       

      • Gently fold in chopped peaches.
   2. First Bake
      • • Pour half of the batter into the prepared cake pan.

       

      • Bake for 15 minutes at 180°C (350°F).
      • Remove from the oven and set aside.

1. 1. Prepare the Lemon Custard
      • • In a small saucepan, whisk together the egg yolk, sugar, and cornstarch until smooth.
        • Add lemon zest, lemon juice, and milk, mixing well.
        • Cook over low heat, stirring constantly, until the mixture thickens.

       

      • Remove from heat and allow it to cool to room temperature.
   2. Assemble and Finish Baking
      • • Spread the cooled lemon custard over the partially baked cake layer.

       

      • Pour the remaining batter over the custard layer and smooth it out.
      • Return the cake to the oven and bake for an additional 25-30 minutes or until a toothpick inserted into the center comes out clean.

1. Cool and Decorate
   • • Allow the cake to cool slightly.
     • Drizzle honey over the top, then sprinkle with desiccated coconut.
     • Serve warm or at room temperature.

    

Serving Suggestions

• • Serve with a dollop of whipped cream
  • Add a few fresh peach slices on top

• • Sprinkle with extra lemon zest for a citrus kick
  • Serve with vanilla ice cream for a refreshing contrast
  • Garnish with fresh mint leaves

Cooking Tips

• • Use room temperature ingredients for a smoother batter
  • Stir custard constantly to prevent lumps
  • Test the cake’s doneness by inserting a toothpick

• Drain peaches well to prevent extra moisture in the batter
• Cool the lemon custard completely to avoid curdling

Nutritional Benefits

• • Peaches: Rich in vitamins A and C, beneficial for skin and immunity

• Lemon: High in vitamin C, promoting digestion and immunity
• Eggs: Great source of protein and essential vitamins

Dietary Information

• • Vegetarian: Yes

• • Gluten-Free: No (contains flour)
  • Dairy-Free: No (contains milk and butter)
  • Nut-Free: Yes

Nutritional Facts (per slice, estimated)

• • Calories: 280
  • Fat: 12g
  • Carbohydrates: 37g

• Protein: 5g
• Sugar: 19g

Storage

• • Room Temperature: Store in an airtight container for up to 1 day

• Refrigerator: Store for up to 3-4 days
• Freezer: Wrap individual slices and freeze for up to 1 month

Ingredients

Main Ingredients:

• • 220g (1 cup) granulated sugar

• • 5 large eggs, room temperature
  • 1 packet (8g) vanilla sugar
  • 220g (1 cup) unsalted butter or margarine, softened

• • 320g (11.3 oz) quark (German-style curd cheese)
  • 300g (2½ cups) all-purpose flour
  • 3 teaspoons (15g) baking powder

• Powdered sugar, for dusting

Equipment Needed:

• • 9-inch (23cm) springform pan

• • Electric mixer
  • Parchment paper
  • Fine mesh sieve, for dusting powdered sugar

 Instructions

Preparation:

1. 1. Preheat your oven to 180°C (350°F).
   2. Grease the springform pan and line the bottom with parchment paper.
   3. Ensure all ingredients are at room temperature before starting.

Making the Batter:

1. 1. In a large bowl, combine:
      • • Softened butter or margarine
        • Granulated sugar
        • Vanilla sugar

      Beat together using an electric mixer for about 5 minutes, until the mixture is light and fluffy.

       

   2. Add the eggs one at a time, beating well after each addition to ensure the mixture is smooth.

1. Gently fold in the quark until just combined—do not overmix.
2. In a separate bowl, whisk together:
   • • Flour
     • Baking powder

    

3. Gradually fold the dry ingredients into the wet mixture until combined. Do not overmix to avoid a dense cake.

Baking Process:

1. 1. Pour the batter into the prepared springform pan, smoothing the top with a spatula.

1. Bake in the preheated oven for 60 minutes or until:
   • • The cake is golden brown on top.
     • A skewer inserted into the center comes out clean.
     • The cake has a slight wobble in the center when gently shaken.

    

Finishing:

1. 1. Cool the cake in the pan for 15 minutes before removing the sides of the springform.
   2. Let the cake cool completely on a wire rack.

1. Dust generously with powdered sugar before serving.

Pro Tips

• • Use room temperature ingredients: This helps the butter, eggs, and quark mix together more smoothly, resulting in a fluffier cake.
  • Be gentle when folding in the dry ingredients to avoid overworking the batter, which could result in a dense cake.

• Test doneness with a skewer: A clean skewer inserted into the center of the cake indicates it’s done.
• Chill the cake before slicing: If you prefer a firmer texture, chilling the cake for a bit before serving can help.
• Add lemon zest: For an added burst of flavor, you can add 1 tablespoon of lemon zest into the batter for a slight citrus note.

Spinach and Feta Egg Bake

Ingredients

• • 500 g spinach, fresh
  • 2 tablespoons olive oil (about 30 ml)

• • 1 red onion, chopped
  • 2 cloves of garlic, minced
  • 3 eggs

• • 120 ml milk
  • 150 g all-purpose flour
  • Salt and pepper to taste

• • Optional: 1 chili pepper, chopped (for a spicy kick)
  • 200 g Greek feta cheese, crumbled
  • 100 g grated mozzarella cheese

• Fresh parsley, chopped for garnish

Directions

1. 1. Preheat the Oven:
      • Preheat your oven to 180°C (356°F). Grease a baking dish with a little olive oil.

1. 1. Prepare the Spinach:
      • In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped red onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and sauté for an additional minute until fragrant.
   2. Add the Spinach:
      • • Add the fresh spinach to the pan and cook until wilted, about 3-5 minutes. If using, add the chopped chili pepper at this stage. Season with salt and pepper to taste.

       

   3. Mix the Batter:
      • In a mixing bowl, whisk together the eggs, milk, and flour until smooth. Season with salt and pepper.

1. 1. Combine Ingredients:
      • Fold the sautéed spinach mixture into the egg batter. Add the crumbled feta cheese and grated mozzarella, mixing until well combined.
   2. Bake:
      • • Pour the mixture into the prepared baking dish. Bake in the preheated oven for 20 minutes or until the top is golden and set.

       

   3. Garnish and Serve:
      • Once baked, remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before slicing and serving.

Serving Suggestions

• Serve warm or at room temperature, paired with a side salad or crusty bread for a complete meal.

Cooking Tips

• • For a lighter version, you can use low-fat milk or a dairy-free alternative.
  • Feel free to add other vegetables like bell peppers or mushrooms for extra flavor and nutrition.

Nutritional Benefits

• • Spinach is rich in vitamins A, C, and K, as well as iron and calcium.
  • Feta cheese provides protein and healthy fats, adding creaminess to the dish.
  • Eggs are an excellent source of protein and essential nutrients.

Dietary Information

• Dietary Restrictions: This dish is vegetarian and can be made gluten-free by substituting flour with a gluten-free flour blend.

Nutritional Facts (per serving, based on 6 servings)

• • Calories: 190
  • Protein: 10g

• • Carbohydrates: 15g
  • Fat: 10g
  • Fiber: 2g

• Sugar: 2g

Storage

• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Why You’ll Love This Recipe

• • Quick and easy to prepare with minimal clean-up.

• Nutritious and satisfying, perfect for any meal.
• Versatile recipe that can be customized with your favorite ingredients.

Cheesy Potato Patties with Sesame Crust

Ingredients:

• • Boiled potatoes – 400 g (boiled in salted water until done)

• • Cheese – 100-130 g (any type that melts well, like mozzarella, cheddar, or gouda)
  • Ground black pepper – to taste
  • Egg – 1 large

• • All-purpose flour – 3-4 tablespoons (plus extra for rolling out the dough)
  • Sesame seeds – 1 tablespoon
  • Vegetable oil – for frying

Step-by-Step Instructions:

1. Boil the Potatoes:

• Start by peeling the potatoes and cutting them into even-sized chunks. Boil them in salted water until fully cooked, which usually takes about 15-20 minutes.
• Drain the potatoes and let them cool slightly before mashing. Make sure they are mashed smoothly, without lumps.

2. Prepare the Cheese:

• • Grate the cheese of your choice and set it aside. You can use mozzarella for a gooey center, cheddar for a sharp flavor, or gouda for a nutty taste.

• The cheese will be mixed into the potato mixture, adding a rich, cheesy texture.

3. Make the Potato Dough:

• • In a large mixing bowl, combine the mashed potatoes with the grated cheese. Add the egg and ground black pepper to taste.
  • Gradually mix in the flour, starting with 3 tablespoons. You may need to add an additional tablespoon if the dough is too sticky.

• The dough should be soft but firm enough to hold its shape. If it’s too sticky, sprinkle in a little more flour.

4. Shape the Patties:

• • Lightly flour a work surface and your hands. Divide the potato dough into equal portions, about the size of a golf ball.
  • Flatten each ball slightly into a patty shape, about 1 cm thick. You can make them smaller or larger depending on your preference.

• Once all the patties are formed, dip each one into the sesame seeds, coating one side of the patty for an added crunch.

5. Fry the Patties:

• • Heat a generous amount of vegetable oil in a large skillet over medium heat. The oil should be hot but not smoking.
  • Fry the patties sesame-side down first for about 3-4 minutes, or until the sesame seeds are golden and crispy.

• Carefully flip the patties and cook for another 2-3 minutes on the other side until both sides are golden brown and the patties are heated through.
• You may need to fry the patties in batches, depending on the size of your skillet.

6. Serve:

• • Once the patties are golden and crispy, transfer them to a plate lined with paper towels to drain any excess oil.

• Serve hot with your favorite dipping sauce, such as sour cream, garlic aioli, or ketchup. These patties also pair wonderfully with a fresh salad or grilled vegetables for a light meal.

Cooking Tips:

• • Cheese Selection: You can use a variety of cheeses depending on your taste preference. Mozzarella provides a soft, gooey center, while cheddar gives a sharper flavor. A mix of cheeses can also add depth to the dish.
  • Shaping the Patties: If the dough is too sticky, dust your hands with flour while shaping the patties. Make sure to keep the patties evenly sized for even cooking.

• Frying Temperature: Fry the patties on medium heat to ensure they cook through evenly without burning. If the oil is too hot, the outside will brown too quickly while the inside remains undercooked.
• Alternative Coatings: While sesame seeds add a delicious crunch, you can also experiment with breadcrumbs or crushed cornflakes for different textures.

Storage:

• • Refrigeration: Store leftover potato patties in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over medium heat or in the oven until heated through.

• Freezing: These patties freeze well. Place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. To reheat, thaw in the refrigerator overnight and fry or bake until crispy.

Nutritional Facts (per serving):

• • Calories: 180 kcal
  • Protein: 7 g

• • Fat: 8 g
  • Carbohydrates: 20 g
  • Fiber: 2 g

• Sodium: 350 mg

Chocolate Coffee Cake with Chocolate Glaze

Ingredients

• • For the Cake
    • • 2 large eggs
      • A pinch of salt

     

    • • 8 grams vanilla sugar (about 1 1/2 tsp)
      • 100 grams sugar (1/2 cup)
      • 60 ml oil (1/4 cup)

     

    • • 90 ml milk (1/3 cup + 1 tbsp)
      • 1 tablespoon instant coffee
      • 140 grams all-purpose flour (1 cup + 1 tbsp)

     

    • 20 grams cocoa powder (2 1/2 tbsp)
    • 7 grams baking powder (1 1/2 tsp)

• For the Chocolate Coffee Glaze
  • • 50 grams sugar (1/4 cup)
    • 1 tablespoon instant coffee
    • 1 tablespoon cocoa powder

   

  • • 200 ml milk (3/4 cup + 1 tbsp)
    • 100 grams dark chocolate (3.5 oz), chopped
    • 30 grams butter (2 tbsp)

   

• Additional Ingredients
  • • 1 tsp cornstarch, dissolved in a little milk
    • Shredded coconut for garnish

   

Directions

1️⃣ Preheat Oven: Preheat the oven to 180°C (350°F). Grease and line an 18×27 cm baking pan.

2️⃣ Prepare the Batter: In a mixing bowl, whisk together eggs, a pinch of salt, vanilla sugar, and 100 grams of sugar until well combined.

3️⃣ Add Wet Ingredients: Mix in the oil, 90 ml milk, and 1 tablespoon of instant coffee, stirring until smooth.

4️⃣ Combine Dry Ingredients: Sift in the flour, cocoa powder, and baking powder. Fold until the batter is smooth and no lumps remain.

5️⃣ Bake the Cake: Pour the batter into the prepared baking pan. Bake for approximately 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.

6️⃣ Prepare the Glaze: In a saucepan, combine 50 grams of sugar, 1 tablespoon of instant coffee, 1 tablespoon of cocoa powder, and 200 ml of milk. Heat over medium, stirring until well combined.

7️⃣ Add Chocolate and Butter: Add the chopped dark chocolate and butter, stirring until melted and smooth. Set aside.

8️⃣ Assemble the Cake: Pour half of the chocolate coffee glaze over the cooled cake, reserving the other half.

9️⃣ Refrigerate: Mix cornstarch with a bit of milk and stir into the remaining glaze. Refrigerate until the glaze thickens.

 Serve: Sprinkle shredded coconut on top for garnish. Slice and serve chilled or at room temperature.

 Serving Suggestions

• • Serve with a dollop of whipped cream.

• • Pair with a scoop of vanilla ice cream.
  • Garnish with fresh berries for a pop of color.
  • Dust with powdered sugar or cocoa powder before serving.

• Enjoy with a hot cup of coffee or espresso.

 Cooking Tips

1. 1. Use Room Temperature Ingredients: For a smoother batter and even baking.
   2. Check the Cake for Doneness: Insert a toothpick in the center; it should come out clean.

1. 1. Mix Glaze Thoroughly: Stir until the chocolate and butter fully melt for a glossy finish.
   2. Cool Cake Completely: The glaze will spread better and set nicely.
   3. Add Instant Coffee for Extra Flavor: It enhances the chocolate depth.

Nutritional Benefits

• • Dark Chocolate: Rich in antioxidants and may support heart health.
  • Cocoa: Contains flavonoids, which may have health benefits.
  • Eggs: High in protein and essential vitamins.

• Coffee: Offers antioxidants and may boost alertness.

Dietary Information

• • Vegetarian: Yes
  • Vegan: No, contains eggs and dairy

• • Gluten-Free: No, contains flour
  • Nut-Free: Yes
  • Dairy-Free: No, contains milk and butter

Nutritional Facts (per slice, estimated)

• • Calories: 250
  • Fat: 12g
  • Carbohydrates: 30g

• Protein: 4g
• Sugar: 20g

Storage

• • Fridge: Store in an airtight container for up to 5 days.

• Freezer: Freeze in portions for up to 2 months; thaw in the fridge before serving.

Lemon Cake with Apricot Jam and Coconut

Ingredients

• • Eggs: 3 large

• • Salt: A pinch
  • Sugar: 150g (¾ cup)
  • Lemon Zest: From 1 lemon

• • Oil: 80ml (⅓ cup)
  • Lemon Juice: 40ml (3 tablespoons)
  • Milk: 50ml (¼ cup)

• • All-Purpose Flour: 200g (1⅔ cups)
  • Baking Powder: 15g (1 tablespoon)
  • Apricot Jam: 2 tablespoons

• Shredded Coconut: 2 tablespoons

Directions

• • Prepare the Batter
    • • Preheat your oven to 180°C (356°F).
      • In a large mixing bowl, beat 3 eggs with a pinch of salt until frothy.

     

    • • Gradually add 150g sugar, beating until the mixture is light and fluffy.
      • Mix in the zest of 1 lemon, 80ml oil, 40ml lemon juice, and 50ml milk until smooth.
      • Sift in 200g flour and 15g baking powder. Gently fold the dry ingredients into the wet mixture until just combined.

     

  • Bake the Cake
    • • Grease a 26 cm (10-inch) diameter baking mold.
      • Pour the batter into the prepared mold and spread it evenly.

     

    • Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  • Add Toppings
    • • Remove the cake from the oven and let it cool slightly.

     

    • Spread 2 tablespoons of apricot jam evenly over the top of the warm cake.
    • Sprinkle 2 tablespoons of shredded coconut over the apricot jam for a sweet, decorative topping.

• • Serve
    • Allow the cake to cool completely before slicing and serving.
    • Enjoy this melt-in-the-mouth lemon cake with a cup of tea or coffee.

5 Serving Suggestions

• • Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
  • Garnish with fresh berries or a slice of lemon for an elegant presentation.
  • Pair with a hot cup of Earl Grey tea or freshly brewed coffee.

• Dust with powdered sugar for a simple yet classic finish.
• Serve as a dessert with a drizzle of lemon glaze for extra citrus flavor.

5 Cooking Tips

• • Use freshly squeezed lemon juice for the best flavor.

• • Beat the eggs and sugar thoroughly to create a light and airy batter.
  • Do not overmix the batter after adding the dry ingredients to keep the cake soft and tender.
  • Check for doneness by inserting a toothpick into the center; it should come out clean.

• Allow the cake to cool slightly before spreading the apricot jam to ensure even application.

Nutritional Benefits

• • Lemon: High in vitamin C and antioxidants, providing a refreshing citrusy flavor.
  • Eggs: Rich in protein and contribute to the cake’s moist texture.

• Shredded Coconut: Adds healthy fats and a subtle crunch to the topping.

Dietary Information

• • Vegetarian: Yes
  • Gluten-Free: No (use gluten-free flour for a gluten-free option)

• Dairy-Free: Yes

Nutritional Facts (Per Serving)

• • Calories: 220 kcal
  • Protein: 4g

• • Fat: 9g
  • Carbohydrates: 30g
  • Sugar: 15g

• Fiber: 1g

Storage

• • Store in an airtight container at room temperature for up to 2 days.
  • Keep in the fridge for up to 5 days.

• Wrap slices individually and freeze for up to 2 months. Thaw at room temperature before serving.

Savory Oatmeal Pancakes with Mozzarella and Herbs

Ingredients

• • Oatmeal: 1 cup (90 g)

• • Eggs: 2 large
  • Milk: 1 cup (240 ml)
  • Green Onions: 2 tablespoons, finely chopped

• • Mozzarella Cheese: ½ cup (50 g), shredded
  • Salt: ½ teaspoon
  • Chili Flakes: ¼ teaspoon (adjust to taste)

• • Dry Provencal Herbs: ½ teaspoon
  • Oil: For frying
  • Sesame Seeds: 1 tablespoon (for garnish)

Directions

• • Prepare the Batter:
    • In a large mixing bowl, combine the oatmeal, eggs, milk, and salt. Stir well until the oats are fully moistened and the mixture is smooth.
    • Add the chopped green onions, shredded mozzarella, chili flakes, and Provencal herbs. Mix until evenly incorporated.

• • Preheat the Pan:
    • Heat a non-stick skillet over medium heat and add a small amount of oil for frying.
  • Cook the Pancakes:
    • • Pour a ladleful of batter onto the hot skillet to form a pancake. Spread it slightly to make it even.

     

    • Cook for 2-3 minutes on one side, then flip and cook for another 2-3 minutes, or until golden brown on both sides.
    • Sprinkle sesame seeds on top of the pancakes while they cook for added texture.

• Repeat:
  • Continue making pancakes with the remaining batter, adding oil to the skillet as needed.
• Serve:
  • • Serve the pancakes hot, garnished with extra green onions or a dollop of sour cream if desired.

   

5 Serving Suggestions

• • Pair with a fresh salad for a complete meal.
  • Serve with a side of garlic yogurt or tzatziki for dipping.

• • Enjoy with a poached or fried egg on top for a hearty breakfast.
  • Add a drizzle of hot sauce for extra spice.
  • Serve alongside grilled vegetables for a wholesome dinner.

5 Cooking Tips

• • Use quick oats if you prefer a smoother texture, or leave the oats whole for a hearty bite.
  • Let the batter rest for 5 minutes to allow the oats to absorb the liquid.
  • Adjust the seasoning by adding black pepper or a pinch of paprika for extra flavor.

• Cook the pancakes on medium heat to ensure they cook through without burning.
• Use a pancake ring or mold for perfectly round pancakes.

Nutritional Benefits

• • Oatmeal: High in fiber and great for heart health.

• • Eggs: Provide protein and essential vitamins.
  • Mozzarella Cheese: A source of calcium and protein.
  • Green Onions: Add vitamins A and C and a fresh flavor.

Dietary Information

• • Vegetarian: Yes
  • Gluten-Free: Yes (ensure oats are certified gluten-free)
  • Dairy-Free: No (use dairy-free mozzarella and plant-based milk for a dairy-free option)

Nutritional Facts (Per Serving)

• • Calories: 200 kcal
  • Protein: 8g
  • Fat: 8g

• • Carbohydrates: 20g
  • Fiber: 2g
  • Sugar: 2g

Storage

• Refrigeration: Store in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze individual pancakes separated by parchment paper for up to 1 month. Reheat in a skillet or microwave before serving.
• Reheating: Heat in a non-stick skillet over low heat or microwave for 30 seconds.

Classic Homemade Bread Recipe

Ingredients

• • 10 grams (1 packet) dry yeast
  • 200 ml warm water (about 1 glass)
  • 720 grams (6 cups) all-purpose flour, plus 120 grams (1 cup) for initial mixing

• • 10 grams (1 teaspoon) salt
  • 400 ml additional warm water
  • 1 egg yolk

• 1 tablespoon milk

Directions

• Activate the Yeast
  • • In a large bowl, dissolve the dry yeast in 200 ml warm water. Stir until fully dissolved.

   

  • Add 120 grams (1 cup) of flour to the yeast mixture and mix until smooth. Gather the dough into a ball, cover with a cloth, and let it rest for 15 minutes.
• Prepare the Dough
  • • After resting, add 400 ml warm water to the dough and mix well.

   

  • Gradually add the remaining 720 grams (6 cups) of flour and salt. Mix and knead for 3-4 minutes until a soft, slightly non-sticky dough forms.
• First Rise
  • • Cover the dough with a damp cloth and let it ferment in a warm place until it doubles in size, about 1 hour.

   

• Shape the Dough
  • • Remove the air by gently pressing down the dough. Divide it into two equal parts.
    • Shape each part into a ball and let them rest for 10 minutes.

   

  • Lightly flour a work surface and expand the dough with your fingers, then roll it inward to form a loaf shape. Repeat with the second dough.
• Second Rise
  • • Place the shaped dough onto a baking tray lined with parchment paper. Cover with a cloth and let them rise for another 20 minutes.

   

• Bake the Bread
  • • Preheat the oven to 200°C (392°F).
    • In a small bowl, whisk together the egg yolk and milk. Brush this mixture over the top of the dough for a glossy finish.

   

  • Bake in the preheated oven for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
• Cool and Serve
  • • Remove the bread from the oven and let it cool on a wire rack before slicing.

   

Serving Suggestions

• • Enjoy warm with butter and jam for breakfast.

• • Use for sandwiches or paninis.
  • Pair with soups or stews for a hearty meal.
  • Slice and toast for a crunchy snack.

• Serve with olive oil and balsamic vinegar for dipping.

Cooking Tips

• • Use warm, not hot, water to activate the yeast (about 110°F/43°C).

• • Knead the dough until smooth and elastic but avoid over-kneading.
  • Ensure the dough is covered during rising to prevent it from drying out.
  • For a crustier bread, place a dish of water in the oven while baking.

• Allow the bread to cool completely before slicing for cleaner cuts.

Nutritional Benefits

• • Energy Source: High in carbohydrates, making it a great energy booster.

• Low in Fat: Contains minimal fat, especially if using olive oil.
• Customizable: Enrich with seeds or whole grains for added fiber and nutrients.

Dietary Information

• Vegetarian-Friendly: This bread recipe contains no meat products.
• Dairy-Free Option: Substitute milk with a plant-based alternative or water.

Nutritional Facts (Per Slice)

• • Calories: 120
  • Protein: 3 g
  • Fat: 2 g

• • Carbohydrates: 22 g
  • Fiber: 1 g
  • Sodium: 150 mg

Storage

• • Room Temperature: Store in a bread box or airtight container for up to 3 days.
  • Freezer: Wrap tightly in plastic wrap or foil and freeze for up to 2 months. Thaw at room temperature before serving.

Why You’ll Love This Recipe

• • Beginner-Friendly: Straightforward steps make it easy for first-time bakers.
  • Versatile: Use as a base recipe and customize with your favorite ingredients.

• Fresh and Homemade: Nothing beats the taste and aroma of freshly baked bread.
• Cost-Effective: Uses simple, affordable ingredients found in most pantries.

Moist Coffee Yogurt Cake with Rich Chocolate Topping

Full Recipe:

Ingredients: • 150 grams of yogurt • 2 tablespoons instant coffee • 2 eggs • 100 grams of sugar • Pinch of salt • 100 ml of oil • 100 ml of milk • 220 grams of soft wheat flour type 00 • 16 grams of baking powder • 100 ml of hot water • 1 tablespoon instant coffee • 100 ml of hot cream • 80 grams of dark chocolate • To decorate: use whatever you like

Directions:

Prepare the Cake:

1. 1. Preheat your oven to 180°C (356°F). Grease a 29 cm (11.4 inch) diameter pan.
   2. In a large mixing bowl, combine the yogurt and 2 tablespoons of instant coffee. Mix well until the coffee is dissolved.
   3. Add the eggs, sugar, and a pinch of salt to the yogurt mixture. Beat until smooth and well combined.

1. 1. Gradually add the oil and milk, mixing continuously until fully incorporated.
   2. Sift the flour and baking powder into the wet mixture. Fold gently until you have a smooth batter.
   3. Pour the batter into the greased pan and smooth the top.

1. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Prepare the Coffee Soak:

1. 1. While the cake is baking, dissolve 1 tablespoon of instant coffee in 100 ml of hot water. Set aside to cool.
   2. Once the cake is baked, remove it from the oven and let it cool completely in the pan.

Prepare the Chocolate Glaze:

1. For the chocolate glaze, heat the cream until hot but not boiling. Add the dark chocolate and stir until melted and smooth.

Assemble the Cake:

1. 1. Poke small holes in the cooled cake and pour the coffee mixture over it, allowing it to soak in.
   2. Pour the chocolate glaze over the top of the cake, spreading it evenly.

1. Decorate the cake as desired.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes | Kcal: 300 kcal per serving | Servings: 8 servings

Ingredient Spotlight

Key Ingredients:

• • Yogurt: Adds moisture and a slight tang to the cake, ensuring it stays soft and tender.

• • Instant Coffee: Provides a rich coffee flavor that complements the sweetness of the cake.
  • Eggs and Sugar: Create a light and fluffy batter, providing structure and sweetness.
  • Oil and Milk: Keep the cake moist and tender.

• • Soft Wheat Flour (Type 00): A fine, soft flour that ensures a delicate crumb.
  • Baking Powder: Helps the cake rise and become fluffy.
  • Dark Chocolate and Cream: Combine to make a luscious chocolate glaze that adds a rich finish to the cake.

Cooking Tips

1. 1. Mixing the Coffee: Ensure the instant coffee is fully dissolved in the yogurt for an even coffee flavor throughout the cake.
   2. Sifting Flour: Sift the flour and baking powder into the wet ingredients to avoid lumps and ensure a smooth batter.
   3. Baking: Check the cake for doneness by inserting a toothpick into the center. If it comes out clean, the cake is ready.

1. Cooling and Soaking: Allow the cake to cool completely before pouring the coffee mixture over it to prevent sogginess.
2. Making the Glaze: Heat the cream gently to avoid boiling, which can cause the chocolate to seize.

Serving Suggestions

Serve this Coffee Yogurt Cake with Chocolate Glaze as a dessert or with a cup of coffee for an afternoon treat. Garnish with coffee beans, chocolate shavings, or fresh berries for an extra touch.

Nutritional Information

• • Calories: Approximately 350 kcal per serving
  • Protein: Moderate protein content from the eggs and yogurt
  • Fat: Contains healthy fats from the oil and dark chocolate

• Carbohydrates: Provides energy from the flour and sugar

Variations

This recipe can be customized to suit your preferences:

• • Nutty Addition: Add chopped nuts like walnuts or hazelnuts to the batter for extra texture and flavor.

• Spiced Version: Incorporate a pinch of cinnamon or cardamom into the batter for a warm, spiced flavor.
• Dairy-Free: Use dairy-free yogurt and milk alternatives for a lactose-free version.

Quick Homemade Bread

Ingredients:

• • 80 ml milk

• • 15 ml yogurt (optional)
  • 5 g white sugar (divided into 1 tsp and a pinch)
  • 1.5 g (about ½ tsp) instant yeast

• • 7.5 ml (½ tbsp) olive oil, plus more for greasing
  • 150 g (about 1 cup) all-purpose flour
  • A pinch of salt

Directions:

1. Prepare the Dough:
   • • In a mixing bowl, combine milk, yogurt (optional), 1 tsp sugar, and instant yeast. Stir until yeast and sugar dissolve.
     • Add olive oil, flour, and a pinch of salt to the yeast mixture. Stir until the ingredients come together.
     • Knead the dough on a clean surface until smooth and elastic.

    

   • Lightly oil a bowl, place the dough inside, cover with a damp cloth, and let it rise for about 1 hour until doubled in size.
2. Shape and Rest:
   • • Punch down the risen dough and transfer it to a lightly floured surface.

    

   • Divide the dough into 8 equal pieces. Shape each piece into a ball, cover, and let them rest for 10 minutes.
3. For Baking:
   • • Preheat the oven to 482°F (250°C). Line a baking tray with parchment paper.

    

   • • Roll each dough ball into a circle, about 10 cm in diameter.
     • Place the dough circles on the tray, cover, and let them rise for 30 minutes.
     • Bake for 6 minutes or until the bread inflates and turns golden.

    

4. For Frying:
   • • Heat a non-stick skillet over medium heat.
     • Place the dough circles in the skillet and cook for about 2 minutes on each side until golden brown and the bread inflates.

    

Serving Suggestions:

• • Serve warm with butter, jam, or any of your favorite spreads.
  • Use as a side for soups, stews, or salads.

• This bread is perfect for sandwiches or wraps.

Cooking Tips:

• • Ensure the yeast dissolves well in the milk mixture for optimal rise.
  • Let the dough rest properly for a fluffier texture.

• If frying, make sure the skillet is preheated for even cooking.

Nutritional Benefits:

• • Milk and Yogurt provide calcium and protein.
  • Olive Oil offers healthy fats.

• Homemade Bread is free from preservatives or additives.

Dietary Information:

• Vegetarian: Yes
• Vegan: Use plant-based milk and omit yogurt.

Homemade Yogurt FlatBread Recipe

Ingredients

• • Flour: 4 cups (480g)
  • Yogurt: 1 cup (220g)
  • Water: 1 cup (200ml)

• • Baking Powder: 1 packet (10g)
  • Salt: 1 teaspoon (8g)
  • Vegetable Oil: 1 tablespoon (10ml)

Directions

• • Prepare the Dough
    • • In a large mixing bowl, combine the flour, baking powder, and salt.
      • Add the yogurt, water, and vegetable oil to the dry ingredients.
      • Mix well until the dough comes together. If the dough is too sticky, add a little more flour; if it’s too dry, add a splash of water.

     

  • Knead the Dough
    • Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic.

• Let the Dough Rest
  • Place the dough back into the bowl, cover with a clean kitchen towel, and let it rest for 1 hour to allow the baking powder to activate.
• Shape the Bread
  • • After resting, divide the dough into equal portions, depending on your desired bread size. Shape into rounds or ovals.

   

• Cook the Bread
  • • Heat a nonstick skillet or griddle over medium heat.
    • Cook each bread piece for 2-3 minutes per side until golden brown and puffed.

   

  • Optionally, brush with melted butter for a softer finish.

5 Serving Suggestions

• • Serve warm with butter, honey, or jam for a delightful breakfast.

• • Pair with soups or stews for a comforting meal.
  • Use as a base for wraps or sandwiches.
  • Enjoy alongside a fresh salad for a light lunch.

• Serve with dips like hummus or tzatziki for a flavorful snack.

5 Cooking Tips

• • Use room-temperature yogurt for smoother dough mixing.
  • Do not over-knead the dough; this can make the bread tough.

• • Resting the dough is essential for the baking powder to work effectively, giving the bread a tender texture.
  • Cook over medium heat to prevent burning while ensuring the bread cooks through.
  • Store cooked bread in a clean towel to retain softness.

Nutritional Benefits

• • Yogurt: Provides protein, calcium, and probiotics for digestive health.
  • Flour: A source of carbohydrates for energy.
  • Vegetable Oil: Adds essential fats and a soft texture.

Dietary Information

• • Vegetarian: Yes
  • Vegan: No (substitute yogurt with plant-based alternatives for a vegan version)
  • Gluten-Free: No (use gluten-free flour for a gluten-free option)

Nutritional Facts (Per Serving)

• • Calories: 180 kcal
  • Protein: 6g
  • Fat: 4g

• • Carbohydrates: 32g
  • Sugar: 2g
  • Fiber: 2g

Storage

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigeration: Store in the fridge for up to 5 days. Warm in a skillet or microwave before serving.
• Freezing: Freeze cooked bread in airtight bags for up to 3 months. Thaw at room temperature before reheating.

Chocolate Almond Oatmeal Cake with Cottage Cheese and Cherry Topping

Ingredients:

For the Base:

• • Oatmeal flour: 80 g

• • Nuts (almonds): 25 g (crushed or chopped)
  • Cocoa powder: 40 g
  • Salt: 1 g

• • Sugar-free syrup or honey: 70 g
  • Milk: 20 g
  • Vegetable oil: for greasing

For the Filling:

• • Cottage cheese: 400 g
  • Eggs: 2 pcs (room temperature)

• Sugar-free syrup, honey, or sweetener: 100 g
• Vanillin: 0.5 g

For the Cherry Topping:

• • Cherries: 150 g
  • Sweetener: 25 g
  • Starch: 15 g (dissolved in water)

Directions:

1. 1. Prepare the Base:
      • In a mixing bowl, combine the oatmeal flour, crushed almonds, cocoa powder, salt, sugar-free syrup or honey, and milk. Mix until a smooth dough forms.
      • Grease a baking dish with vegetable oil, then press the dough into the bottom of the dish to form the base.

1. 1. Make the Filling:
      • In another bowl, mix the cottage cheese, eggs, sugar-free syrup or sweetener, and vanillin. Stir until smooth and well-combined.
      • Pour the cottage cheese mixture over the base in the baking dish.

1. 1. Bake:
      • Preheat your oven to 180°C (350°F).
      • Bake the cake for 40 minutes or until the top is golden and set.

1. 1. Cherry Topping:
      • In a small saucepan, heat the cherries with sweetener over medium heat.
      • Dissolve starch in a small amount of water, then add it to the cherry mixture. Cook, stirring, until the mixture thickens and the cherries are coated with a syrupy sauce.

1. 1. Serve:
      • Once the cake has cooled slightly, spread the cherry topping over the cake.
      • Slice and serve. Enjoy!

Cooking Tips:

• • Ensure the eggs are at room temperature to make the filling smoother and fluffier.
  • You can replace the almonds with any other type of nuts or omit them for a nut-free version.
  • For a more decadent taste, use dark chocolate instead of cocoa powder.

Nutritional Benefits:

• • Oatmeal flour is a great source of dietary fiber, which helps in maintaining digestive health.
  • Cottage cheese adds a high amount of protein and calcium, making this dessert nutritious and filling.
  • Cherries are rich in antioxidants, which can have anti-inflammatory benefits.

• The recipe is low in sugar due to the use of sugar-free syrup or honey.

Storage:

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• The cake can be frozen without the cherry topping for up to 1 month. Add the topping after reheating.