Category: healthy food

Ingredients

For the Lemon Custard:

• • 2 egg yolks
  • 100 g sugar

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

For the Pastry:

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

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

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

Directions

Prepare the Lemon Custard:

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

       

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

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

Prepare the Pastry:

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

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

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

       

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

 

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

    

   • Dust with powdered sugar before serving.

Serving Suggestions

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

Cooking Tips

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

Nutritional Benefits

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

 

Dietary Information

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

Storage Tips

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

 

Why You’ll Love This Recipe

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

Conclusion

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

List of ingredients:

2 big eggs

200 milliliters of kefir

180 grams of flour

7 grams of baking powder

2 big potatoes

1 leek stalk

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

A lot of new dill

Add salt and pepper according to your preference.

Directions:

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

Prepare the dough:

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

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

Get the vegetables and ham ready:

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

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

Mix the ingredients together.

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

Put the cake together.

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

Put grated mozzarella cheese on top.

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

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

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

Ingredients:

 

• • 160 g (1 ½ cups) coconut flakes
  • 260 g (2 cups) sugar-free white chocolate (sweetener-based)
  • 30 g (¼ cup) almonds

 

• • 40 g (½ cup) coconut flakes (for rolling)
  • Zest of 1 orange
  • 1 tbsp vitamin or green tea

 

• 1 liter (4 cups) boiling water
• 1 tbsp orange juice

Directions:

 

• • Melt the sugar-free white chocolate in a water bath, stirring occasionally. Once melted, mix in 160 g of coconut flakes until well combined.
  • Cover the mixture with cling film and refrigerate for 10 minutes to set.
  • In the meantime, place the almonds in boiling water and cook for 3-4 minutes. Drain the water and peel the almonds.

 

• • Fry the peeled almonds in a frying pan until lightly toasted.
  • Once the coconut mixture has set, form small balls and place one almond in the center of each ball.
  • Roll each ball in the remaining 40 g of coconut flakes.

 

• • Place the balls in the refrigerator for 15 minutes to harden.
  • While the balls are chilling, prepare the vitamin tea: Zest one orange and steep it with the green tea in 1 liter of boiling water for 4-5 minutes.
  • Add orange juice to the brewed tea and serve hot.

 

• Once the energy balls have hardened, serve them in paper molds and enjoy alongside the vitamin tea.

Serving Suggestions:

• • Serve the energy balls as a snack with your morning coffee or afternoon tea.

 

• • Pack the energy balls for a healthy on-the-go snack.
  • Pair the tea and energy balls as a light breakfast or brunch.
  • Enjoy the energy balls as a treat after a workout.

Cooking Tips:

• • If you prefer a different nut, you can swap the almonds for cashews or walnuts.
  • If you like your tea more intense, let the orange zest and tea steep for a bit longer.

 

• You can also add a little honey or stevia to the tea for extra sweetness.

Nutritional Benefits:

• • Coconut is high in fiber and healthy fats, which can help keep you full longer.

 

• • Almonds provide a good source of protein, healthy fats, and vitamins.
  • Vitamin tea with orange zest is rich in antioxidants, supporting immune health.
  • The sugar-free white chocolate offers a guilt-free treat without the sugar spike.

Dietary Information:

• • Gluten-free
  • Dairy-free (depending on the type of white chocolate used)

 

• Low-carb (if using sugar-free ingredients)
• Vegan (if using plant-based sweetener and chocolate)

Nutritional Facts (per serving):

 

• • Calories: ~150
  • Protein: ~3 g
  • Carbs: ~8 g

 

• Fat: ~12 g
• Fiber: ~3 g

Ingredients

• • Wheat flour: 47-500 grams

 

• • Dry yeast: 5 grams
  • Sugar: 2 tablespoons
  • Poppy seeds: 2 tablespoons

 

• • Baking soda: 1 teaspoon
  • Vinegar: 1 teaspoon
  • Egg: 1 (at room temperature)

 

• • Vegetable oil: 25 ml
  • Salt: 0.5 teaspoon
  • Warm milk: 200 ml

 

• Soft butter: 50 grams

Directions

1. 1. Prepare the Dry Ingredients:
      • In a large mixing bowl, combine 250 grams of wheat flour, 5 grams of dry yeast, 2 tablespoons of sugar, and 2 tablespoons of poppy seeds. Mix well to combine.

 

1. 1. Add the Leavening Agents:
      • Add 1 teaspoon of baking soda and 1 teaspoon of vinegar to the flour mixture. Mix well.
   2. Add Remaining Ingredients:
      • • Add 0.5 teaspoon of salt, 1 room-temperature egg, and 25 ml of vegetable oil to the mixture. Mix everything well.

       

   3. Incorporate Warm Milk:
      • Gradually add 200 ml of warm milk to the mixture, stirring continuously.

 

1. 1. Add More Flour:
      • Add another 230-250 grams of flour, mixing with a spatula until the dough comes together.
   2. Knead the Dough:
      • • Add 50 grams of soft butter and knead the dough on a lightly floured surface until it becomes smooth and elastic, and does not stick to your hands.

       

   3. First Rise:
      • Grease a bowl with vegetable oil and place the dough in it. Cover and let it rise in a warm place for 50-60 minutes, or until doubled in size.

 

1. 1. Prepare the Molds:
      • Grease your bread molds with vegetable oil.
   2. Shape the Dough:
      • • Once the dough has risen, place it on a floured surface and divide it into 4 equal parts. Roll each part into a ball and place them into the prepared molds.

       

   3. Second Rise:
      • Cover the molds and let the dough rise for another 20-25 minutes.

 

1. 1. Prepare the Egg Wash:
      • Mix 1 tablespoon of milk with 1 egg yolk. Brush this mixture over the top of the dough balls.
   2. Bake:
      • • Preheat your oven to 180°C (360°F). Bake the bread for 25-30 minutes or until golden brown and cooked through.

       

   3. Cool and Serve:
      • Allow the bread to cool down before slicing. Enjoy the soft and fluffy poppy seed bread!

 

Serving Suggestions:

Enjoy this bread fresh out of the oven with a pat of butter or a drizzle of honey. It pairs perfectly with soups and salads, adding a delightful crunch to your meal. For a sweet treat, try spreading some jam or Nutella on a slice.

Cooking Tips:

Ensure all ingredients are at room temperature for the best results. Proper kneading is crucial for a soft texture, so take your time with this step. Allow the dough to rise in a warm, draft-free area for optimal rising.

 

Ingredients:

 

• • 1 head cauliflower, cut into florets
  • 2 cups broccoli florets
  • 1 cup shredded cheddar cheese

 

• • ½ cup grated Parmesan cheese
  • 1 cup heavy cream or milk
  • 2 tablespoons butter

 

• • 1 tablespoon all-purpose flour
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder

 

• Salt and pepper, to taste
• ½ cup breadcrumbs (optional, for topping)

Directions:

 

• • Prepare the Vegetables:
    • Preheat your oven to 375°F (190°C).
    • Steam or blanch the cauliflower and broccoli florets until just tender, about 5-7 minutes. Drain well and set aside.

 

• • Make the Sauce:
    • In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to create a roux.
    • Gradually add the heavy cream or milk, whisking to avoid lumps. Stir in garlic powder, onion powder, salt, and pepper. Cook until the sauce thickens, about 3-4 minutes.

 

• • Assemble the Casserole:
    • In a large mixing bowl, combine the steamed cauliflower and broccoli. Pour the creamy sauce over the vegetables, stirring to coat them evenly.
    • Transfer the mixture to a greased 9×9 inch baking dish. Sprinkle the shredded cheddar cheese and Parmesan cheese evenly over the top.

 

• • Bake:
    • If desired, top with breadcrumbs for extra crunch.
    • Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.

 

• Serve:
  • Remove from the oven and let cool slightly before serving. Enjoy your creamy and cheesy cauliflower and broccoli casserole!

Serving Suggestions:

 

• • Serve as a side dish with roasted chicken or grilled meats.
  • Pair with a fresh salad for a complete light meal.
  • Add a dollop of sour cream for extra creaminess.

 

• Serve with garlic bread for a delicious comfort meal.
• Try adding cooked bacon bits for a smoky flavor boost.

Cooking Tips:

 

• • Make sure to drain the vegetables thoroughly to prevent the casserole from becoming watery.
  • Use a mix of cheeses for a more complex flavor.
  • For a lighter version, you can substitute the heavy cream with half-and-half or milk.

Nutritional Benefits:

• • Cauliflower and broccoli are rich in vitamins C and K, fiber, and antioxidants, promoting a healthy immune system.
  • The dish is a great source of calcium and protein from the cheese and milk.

 

• This casserole provides a good dose of healthy fats and is a filling, low-carb option.

Dietary Information:

• • Gluten-free: Ensure that the breadcrumbs used are gluten-free.

 

• Vegetarian: This recipe is vegetarian-friendly.
• Low-carb: Ideal for low-carb diets when served as a side dish.

Ingredients:

For the Dough:

 

• • 1 egg

 

• • Zest of 1 lemon
  • 125 g (1/2 cup) sugar
  • 310 g (2 1/2 cups) flour

 

• • 5 g (1 teaspoon) baking powder
  • 140 g (5 oz) butter, softened
  • 1/2 teaspoon salt (optional)

 

• Mold: 8-inch round

For the Cream Filling:

• • 2 eggs

 

• • 125 g (1/2 cup) sugar
  • 500 ml (2 cups) milk
  • 80 g (1/3 cup) cream cheese

 

• Juice of 1 lemon
• 60 g (1/2 cup) cornstarch

For Garnish:

 

• Powdered sugar
• Lemon slices

Nutritional Information (per serving):

• • Calories: 300 kcal

 

• • Protein: 6 g
  • Fat: 15 g
  • Carbohydrates: 35 g

 

• Fiber: 1 g

Instructions:

1. Prepare the Dough:

1. 1. Preheat your oven to 180ºC (360ºF).

 

1. 1. In a mixing bowl, beat 1 egg and add the zest of 1 lemon.
   2. Add 125 g (1/2 cup) sugar and mix well.
   3. In a separate bowl, combine 310 g (2 1/2 cups) flour and 5 g (1 teaspoon) baking powder.

 

1. 1. Gradually add the flour mixture to the egg mixture, mixing until well combined.
   2. Add 140 g (5 oz) softened butter and mix until the dough comes together.
   3. Press the dough into the bottom and up the sides of an 8-inch round tart mold.

 

1. Set aside.

2. Prepare the Cream Filling:

1. 1. In a medium saucepan, beat 2 eggs and add 125 g (1/2 cup) sugar.

 

1. 1. Add 500 ml (2 cups) milk, 80 g (1/3 cup) cream cheese, and the juice of 1 lemon.
   2. Gradually whisk in 60 g (1/2 cup) cornstarch.
   3. Cook over medium heat, stirring constantly until the mixture thickens and becomes smooth.

 

1. Remove from heat.

3. Assemble the Tart:

1. 1. Pour the cream filling into the prepared tart crust.

 

1. Smooth the top with a spatula.

4. Bake:

1. 1. Bake in the preheated oven at 180ºC (360ºF) for 35 minutes, or until the crust is golden and the filling is set.

 

1. Remove from the oven and let it cool completely.

5. Garnish:

1. 1. Once cooled, dust the tart with powdered sugar.

 

1. Garnish with lemon slices.

6. Serve:

1. 1. Slice the tart and serve it as a delightful dessert.

 

1. Enjoy your Lemon Cream Cheese Tart!

Serving Suggestions:

• • Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
  • Pair with a cup of tea or coffee for a delightful treat.

 

Cooking Tips:

• • Ensure the cream filling is cooked until thickened to avoid a runny tart.
  • For extra lemon flavor, add more lemon zest to the cream filling.
  • Chill the tart in the refrigerator before serving for a firmer texture.

 

Nutritional Benefits:

• • Lemon: Rich in vitamin C and antioxidants.
  • Cream Cheese: Adds protein and calcium to the dessert.
  • Eggs: Provide high-quality protein and essential nutrients.

 

Dietary Information:

• This tart is vegetarian.
• Can be made gluten-free by using gluten-free flour.

Storage:

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

 

• The tart can be served cold or at room temperature.

Ingredients:

• • 430 g wheat flour

 

• • 1 tablespoon sugar
  • 7 g dry yeast
  • 0.5 teaspoon salt

 

• 220 ml warm water
• 20 ml olive oil

For Decoration:

 

• Sesame seeds

Instructions:

1. 1. Prepare the Dough:
      • • In a large mixing bowl, combine the wheat flour, sugar, dry yeast, and salt. Mix well to ensure that the yeast is evenly distributed.

       

      • Gradually add the warm water to the dry ingredients, mixing continuously to form a sticky dough.
      • Pour in the olive oil and continue kneading the dough for about 2-3 minutes until it becomes smooth and elastic.

 

1. 1. Shape and Decorate:
      • Transfer the dough onto a lightly floured surface and shape it into a loaf or any desired shape.
      • Sprinkle the top of the dough with sesame seeds for added texture and flavor.

 

1. Quick Rise:
   • Allow the dough to rest for 5 minutes. The warm water and yeast will start to work their magic, giving the dough a slight rise even in this short time.
2. Bake:
   • • Preheat your oven to 200°C (392°F).

    

   • Place the dough on a baking sheet lined with parchment paper and bake for 20-25 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
3. Cool and Serve:
   • • Once baked, remove the bread from the oven and allow it to cool slightly on a wire rack.

    

   • Slice and serve warm with your favorite spreads or simply enjoy it as is.

Cooking Tips:

 

• • Warm Water: Ensure the water is warm, not hot, as too much heat can kill the yeast, affecting the rise of the bread.
  • Kneading: Kneading the dough for a few minutes helps develop the gluten, giving the bread a better texture.
  • Sesame Seeds: You can experiment with other toppings like poppy seeds, sunflower seeds, or even a sprinkle of coarse sea salt for a different flavor profile.

Nutritional Benefits: This quick bread recipe offers several nutritional benefits:

• • Wheat Flour: Rich in fiber, wheat flour helps in digestion and provides a steady release of energy throughout the day.
  • Olive Oil: A good source of healthy fats, olive oil contributes to heart health and provides a mild, pleasant flavor to the bread.

 

• Yeast: Yeast is a good source of B vitamins, which are essential for energy production and maintaining healthy skin.

Why You’ll Love This Recipe:

• • Quick and Easy: This bread recipe is perfect for those rushed mornings when you need something quick yet satisfying.

 

• • Minimal Ingredients: With just a few pantry staples, you can create a delicious loaf of bread without any fuss.
  • Versatile: This bread pairs well with both sweet and savory spreads, making it a versatile addition to your breakfast table.
  • Impressive Results: Despite the short preparation time, this bread delivers impressive results, with a golden crust and soft, fluffy interior that’s sure to impress anyone who tries it.

Dietary Information:

• • Vegetarian: This bread is entirely plant-based, making it suitable for vegetarians.
  • Vegan: By using olive oil instead of butter, this recipe is also vegan-friendly.

 

• Low Sugar: With only one tablespoon of sugar, this bread is low in sugar, making it a healthier option for those watching their sugar intake.
• No Dairy: This recipe contains no dairy, making it suitable for those with lactose intolerance or dairy allergies.