Category: healthy food

Irresistible Generous Cake Recipe

Get ready for a dessert sensation that’s better than apple pie! 

For the Cake Batter:

• – 2 eggs 
• – 5 tbsp sugar (100g) 
• – 8g vanilla sugar 
• – A pinch of salt 
• – 4 tbsp oil (40 ml) 
• – 2 tbsp butter (40g) 
• – 4g baking powder 
• – 3 large cups of flour (300g) 
• – A 26 cm diameter cake mold, greased with butter 

For the Generous Filling:

• – 1 egg 
• – 5 tbsp sugar (100g) 
• – 4 tbsp cornstarch (60g) 
• – Grated peel of half a lemon 
• – 500 ml milk 
• – 1 tbsp butter (20g) 
• – 1 tbsp lemon juice 

To Decorate:

• – Egg yolk + 1 tsp milk 
• – Sugar 

Instructions:

1. Preheat the oven to 180°C (356°F).
2. In a bowl, whisk together 2 eggs, sugar, vanilla sugar, and a pinch of salt.
3. Add oil, butter, baking powder, and flour. Mix until you have a smooth dough.
4. Grease a 26 cm cake mold with butter and spread the dough evenly.
5. In a separate bowl, whisk together 1 egg, sugar, cornstarch, lemon peel, and lemon juice.
6. Heat the milk and gradually add it to the egg mixture while whisking.
7. Pour the generous filling over the cake batter in the mold.
8. In a small bowl, combine the egg yolk and milk for decoration, then drizzle over the top.
9. Sprinkle with sugar.
10. Bake for 35-40 minutes until golden brown.

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Holiday’s Best Broccoli Delight!

Craving a delightful holiday treat? Try our irresistible Broccoli Recipe! 

Ingredients:

• – 1 broccoli 
• – 1 tsp salt 
• – 350g/12.34oz mushrooms 
• – Olive oil
• – 1/2 tsp salt 
• – Black pepper 
• – 1 onion 
• – 6 eggs 
• – Salt 
• – Black pepper 
• – 250g/8.81oz ricotta 
• – 2 garlic cloves 
• – Italian herbs 

Instructions:

1. Blanch broccoli for 2 minutes, then cool.
2. Sauté mushrooms in olive oil with 1/2 tsp salt and black pepper until done.
3. Fry onion until translucent.
4. Whisk eggs with salt and black pepper, then mix in blended broccoli stalk.
5. Grate broccoli inflorescence without the stem.
6. Grease with olive oil and bake at 180°C (350°F) for 20 minutes.
7. Mix ricotta, fried mushrooms, garlic, and Italian herbs.
8. Spread mixture onto baked broccoli.
9. Roll and wrap in parchment, refrigerate for 1 hour.

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Cheesy Oatmeal Patties

Ingredients

For the Patties:

• • 1 cup (90g) oatmeal – Oatmeal serves as the base for the patties, providing fiber and a wholesome texture.
  • 100g (1 cup) mozzarella cheese, shredded – Mozzarella cheese adds a creamy and gooey texture to the patties when cooked.
  • 2 tablespoons fresh parsley, chopped – Fresh parsley not only adds color but also a burst of freshness.

• • 2 large eggs – The eggs help bind the ingredients together, ensuring the patties hold their shape while cooking.
  • ½ teaspoon salt – Enhances the flavor of the patties.
  • ¼ teaspoon black pepper – Adds a mild spice and balances the other flavors.

• ½ teaspoon dry garlic (or garlic powder) – Garlic powder gives the patties a rich savory taste.

Step-by-Step Instructions

Step 1: Prepare the Ingredients

Start by measuring and preparing all of your ingredients. Shred the mozzarella cheese if it’s not pre-shredded, and chop the fresh parsley finely. If you’re using garlic powder instead of dry garlic, you can measure that as well.

Step 2: Mix the Ingredients

In a large mixing bowl, combine the oatmeal, shredded mozzarella cheese, and chopped parsley. Stir to combine them evenly. Add in the eggs, salt, black pepper, and dry garlic (or garlic powder). Stir everything together until the mixture is uniform. You should have a sticky dough-like consistency at this point, with the oats and cheese binding together thanks to the eggs.

Step 3: Form the Patties

Once the mixture is well combined, take small portions of the dough and shape them into round or oval patties. You can make them as thick or thin as you like, but aim for about 1/2-inch (1.25 cm) thickness for even cooking. Use your hands to press them together, making sure they are compact.

Step 4: Cook the Patties

Heat a non-stick frying pan over medium heat. Add a small amount of oil, butter, or cooking spray to the pan. Once the pan is hot, carefully place the patties in the pan, ensuring they don’t touch each other. Cook the patties for about 4-5 minutes on each side, or until they are golden brown and crispy. The cheese will melt inside, creating a deliciously gooey center.

If you’re cooking a larger batch, you can cook the patties in batches, adding more oil or butter to the pan as necessary.

Step 5: Serve and Enjoy

Once the patties are golden brown on both sides, remove them from the pan and place them on a plate lined with paper towels to drain any excess oil. Serve them immediately, or allow them to cool slightly. These patties can be enjoyed as they are or paired with a dipping sauce like sour cream, tzatziki, or even a tomato-based salsa.

Nutrition Facts (Per Serving – Approximate)

Based on 4 servings (1 patty per serving)

• • Calories: 150 kcal

• • Protein: 8g
  • Carbohydrates: 12g
  • Fat: 10g

• • Sodium: 400mg
  • Fiber: 2g
  • Sugar: 1g

• Cholesterol: 70mg

Puff Puff Bulk Recipe

Ingredients:

• 1 potato,
• 1 piece of capia pepper
• 1 green pepper
• Half a bunch of parsley
• 2 eggs
• 1.5 cups of warm milk
• 1 cup of warm water
• 50 g of cheese
• Half a pack of yeast (5 g)
• 1 teaspoon of sugar
• Salt
• Black pepper
• 2.5 cups of flour

To Fry;

• Oil

How To Make Yeast Puff Puff Pouring Recipe In 10 Minutes;

1. Let’s grate the potato and squeeze the juice. Let’s chop all the remaining vegetables into tiny pieces.
2. Add eggs, milk, water, yeast and sugar to the mixing bowl and mix. Let’s add the vegetables and mix.
3. Add spices, cheese and flour and mix. Let’s cover it and let it sit for 30 minutes.
4. Let’s add 1 ladle of mortar to the pan greased with oil and spread it.
5. Let’s cook and serve both sides in a controlled way.
6. Bon appetit to those who try it in advance.

Rustic Apple Puff Pastry Tart with Cinnamon and Nuts

Ingredients:

• • Apples (medium-sized): 2 pcs
  • Juice of half a lemon
  • Sugar: 2 tbsp

• • Butter: 1 tsp
  • Cinnamon: A pinch
  • Savoiardi biscuits: 4–6 pcs

• • Puff pastry (store-bought or homemade): 1 sheet
  • Apricot jam: 3 tbsp (divided)
  • Milk: 2 tbsp

• Chopped nuts (almonds, walnuts, or hazelnuts): 2 tbsp
• Powdered sugar: For dusting

Steps:

1. 1. Prepare the Apples:
      • • Peel, core, and slice the apples into thin wedges.

       

      • In a medium skillet, melt the butter over medium heat. Add the apple slices, sugar, cinnamon, and lemon juice. Cook for 3–4 minutes, stirring occasionally, until the apples soften slightly and the sugar forms a light caramel glaze.
      • Remove from heat and let the apples cool.

1. Prepare the Puff Pastry Base:
   • • Preheat your oven to 180°C (356°F), ensuring it is a static oven.
     • Roll out the puff pastry sheet on a floured surface. Transfer it to a baking tray lined with parchment paper.
     • Crumble the Savoiardi biscuits and spread them evenly across the center of the puff pastry, leaving a 2-inch border around the edges. This layer helps absorb the juices from the apples, preventing a soggy crust.

    

2. Assemble the Tart:
   • • Arrange the cooled apple slices neatly over the Savoiardi layer. Sprinkle the chopped nuts over the apples for added crunch.
     • Fold the edges of the puff pastry over the apples to create a rustic border. Brush the pastry edges with milk to help them achieve a golden-brown finish.

    

   • Warm 2 tablespoons of apricot jam in the microwave or on the stovetop and brush it lightly over the apples and pastry edges for added sweetness and shine.
3. Bake the Tart:
   • • Place the tart in the preheated oven and bake for 30–35 minutes, or until the puff pastry is golden and flaky.

    

4. Finishing Touches:
   • • Once baked, remove the tart from the oven and let it cool slightly. Warm the remaining apricot jam and brush it over the apples for a glossy finish.
     • Dust the tart with powdered sugar before serving.

    

5. Serve:
   • Slice the tart and serve warm or at room temperature. Pair with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.

The most amazing cake delicious recipe

Ingredients

For dough:

• 4 eggs
• 150g (3/4 cup) sugar
• A pinch of salt
• 120g (3/4 cup) flour
• 30g (3 tbsp) cocoa powder
• 30g (3 tbsp) cornstarch
• 1 teaspoon Baking powder
• Baking tin 28x18cm
• Bake in a preheated oven at 180℃ (356℉) for 30 minutes

Instructions:

1. Whisk eggs, sugar, and a pinch of salt until fluffy.
2. In a separate bowl, sift flour, cocoa powder, cornstarch, and baking powder.
3. Gently fold dry mixture into the egg mixture.
4. Pour into a 28x18cm baking tin.
5. Bake in a preheated oven at 180℃ (356℉) for 30 minutes.

Enjoy your delicious cake!

Pumpkin and Cream Cheese Cranberry Bread

Ingredients:

• • 200 grams of cooked pumpkin chunks
  • 120 grams (½ cup) milk

• • 2 eggs
  • 100 grams cream cheese, softened at room temperature
  • 30 grams sugar

• • 3 grams yeast
  • 300 grams all-purpose flour
  • 80 grams dried cranberries

• 1 tablespoon oil (for greasing)

Directions:

1. 1. Prepare the Pumpkin Puree:
      • • Add 200 grams of cooked pumpkin chunks and 120 grams of milk to a blender.
        • Blend until smooth to form a puree.

       

   2. Add Eggs:
      • Crack in two eggs and blend again until fully combined.

1. 1. Prepare the Cream Cheese Mixture:
      • Soften 100 grams of cream cheese by leaving it out at room temperature for one hour.
      • Add 30 grams of sugar to the softened cream cheese and mix thoroughly.

1. 1. Combine Mixtures:
      • Gradually add the pumpkin and egg mixture into the cream cheese mixture. Start with a small amount to combine, then add the rest and mix well.
   2. Prepare the Dough:
      • • Add 3 grams of yeast to the wet mixture.

       

      • Gradually add 300 grams of all-purpose flour in two batches, mixing well to form a dough.
   3. Let the Dough Rise:
      • • Cover the dough and let it rise in a warm place until it doubles in size (about 1 hour).

       

   4. Add Cranberries:
      • Once the dough has risen, mix in 80 grams of dried cranberries.

1. 1. Prepare the Baking Container:
      • Grease your hands with a little oil and press down on the surface of the dough.
      • Fill your baking container (lined with parchment paper or a homemade paper box) only up to 40% full to allow room for rising.

1. 1. Second Rise:
      • Cover the container and let the dough rise again until it doubles in size.
   2. Bake:

• • Preheat the oven to 150°C (300°F).
  • Place a tray of water in the oven to create steam for a soft texture.
  • Bake for 30 minutes until the bread is fully cooked and golden.

11. Cool and Serve:

• • Let the bread cool before slicing.
  • Enjoy the soft, springy texture and the rich flavor of pumpkin and cranberries.

Serving Suggestions:

• • Serve warm with a smear of butter or cream cheese.
  • Pair with a hot cup of coffee or tea for a cozy snack.
  • This bread makes a great breakfast with a side of fresh fruit.

Cooking Tips:

• • For added flavor, you can mix in a pinch of cinnamon or nutmeg with the flour.
  • Make sure to use soft cream cheese to avoid lumps in the mixture.
  • Adding steam during baking helps create a soft crust, so don’t skip the tray of water in the oven.

Nutritional Benefits:

• • Pumpkin is rich in vitamin A and fiber, making this bread a nutritious treat.
  • Dried cranberries add antioxidants and a touch of natural sweetness.
  • Cream cheese provides calcium and adds a source of protein.

Dietary Information:

• This recipe contains dairy and gluten, making it unsuitable for those with lactose intolerance or gluten sensitivities.

Storage:

• Store the bread in an airtight container at room temperature for up to 3 days.
• You can also freeze it for up to a month. Just thaw it at room temperature before serving.

Heavenly Norwegian Almond Cream Cake

Ingredients:

• • For the Cream Layer:
    • • 2 eggs
      • 100g sugar
      • 50g starch

     

    • • 500ml milk
      • 100g butter
      • 5g vanilla sugar

     

  • For the Cake Layer:
    • • 100g butter
      • 100g sugar

     

    • • 4 eggs
      • 50ml milk
      • 150g flour

     

    • • A pinch of salt
      • 1 teaspoon baking powder
      • 200g sugar

     

    • 100g almond flakes
    • 250g mascarpone

Directions:

1. 1. Prepare the Cream Layer:
      • • In a mixing bowl, beat 2 eggs and 100g sugar until smooth.
        • Add 50g starch and mix well.

       

      • • In a saucepan, heat 500ml milk until warm, then gradually add it to the egg mixture while stirring continuously.
        • Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens into a smooth cream.
        • Remove from heat and stir in 100g butter and 5g vanilla sugar until fully incorporated.

       

      • Allow the cream to cool completely.
   2. Prepare the Cake Layer:
      • • Preheat the oven to 150°C (302°F). Grease and line a 24 x 36 cm baking pan.

       

      • • In a large bowl, cream 100g butter and 100g sugar until light and fluffy.
        • Separate the 4 eggs, adding the yolks to the butter mixture and setting the whites aside.
        • Add 50ml milk to the butter mixture and mix well.

       

      • • In another bowl, combine 150g flour, a pinch of salt, and 1 teaspoon baking powder. Gradually add this dry mixture to the butter mixture, mixing until just combined.
        • In a separate bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add 200g sugar and continue to beat until stiff peaks form.
        • Gently fold the beaten egg whites into the cake batter until well incorporated.

       

   3. Assemble and Bake:
      • • Pour the cake batter into the prepared baking pan and spread evenly.
        • Sprinkle 100g almond flakes over the top.

       

      • Bake in the preheated oven for 35 minutes or until a toothpick inserted into the center comes out clean.
   4. Final Touches:
      • • Once the cake has cooled, spread the prepared cream layer evenly over the top.

       

      • Spread 250g mascarpone evenly over the cream layer.
      • Place the cake in the refrigerator for at least 2 hours to set before serving.

Prep Time: 30 minutes | Cooking Time: 35 minutes | Cooling Time: 2 hours | Total Time: 3 hours 5 minutes

Kcal: 450 kcal (approx.) | Servings: 12 servings

TIPS AND SHARING IDEAS

• • Egg Temperature: Use room temperature eggs for better mixing and a smoother batter. Cold eggs can cause the batter to curdle.
  • Cream Consistency: If the cream layer is too thick, add a little more milk to achieve the desired consistency. It should be smooth and spreadable.
  • Butter Substitutes: For a different flavor profile, try using half butter and half cream cheese in the cream layer.

• • Almond Variations: Toast the almond flakes lightly before adding them to the cake for an enhanced nutty flavor.
  • Mascarpone Substitute: If mascarpone is not available, you can use cream cheese or ricotta cheese mixed with a bit of cream for a similar texture.
  • Baking Dish Size: If you don’t have a 24 x 36 cm baking dish, adjust the baking time according to the size of the dish you use. Smaller dishes will result in a thicker cake and may need more baking time.

• Flavor Enhancements: Add a splash of almond extract to the batter for a more intense almond flavor. You can also sprinkle a bit of cinnamon on top before baking.
• Serving Suggestions: Serve this cake with a side of fresh berries or a dollop of whipped cream for added freshness and flavor.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making the cake even tastier the next day.

Fluffy Kefir and Green Onion Pie with Egg Filling

Ingredients

For the Dough:

• • Eggs: 3 pcs
  • All-purpose flour: 250 g
  • Kefir: 250 ml

• • Sour cream (20% fat): 150 g
  • Baking powder: 15 g
  • Salt: ½ tsp

• Butter (melted): 20 g

For the Filling:

• • Green onion (chopped): 250 g
  • Eggs (hard-boiled and chopped): 4 pcs

• Sour cream (20% fat): 1 tbsp
• Salt: ½ tsp

For Brushing the Pie:

• • Egg yolk: 1 pc

• Sour cream (20% fat): 1 tbsp

Prep Time, Cooking Time, and Total Time

• • Prep Time: 30 minutes
  • Cooking Time: 45 minutes

• Total Time: 1 hour 15 minutes

Nutritional Information (per serving)

• • Calories: ~280 kcal
  • Protein: 9 g

• • Carbohydrates: 20 g
  • Fat: 17 g
  • Fiber: 1 g

Servings

This recipe serves 6–8 people.

Steps to Prepare

1. Prepare the Dough

1. 1. In a large mixing bowl, whisk together the eggs, kefir, and sour cream until smooth.
   2. Add the salt and baking powder, mixing to combine.

1. Gradually sift in the flour while stirring, ensuring there are no lumps.
2. Stir in the melted butter and mix until a smooth, thick batter forms. Set aside while preparing the filling.

2. Prepare the Filling

1. 1. Boil the eggs until hard (approximately 10 minutes), cool them in cold water, and peel. Chop the eggs finely.

1. In a bowl, combine the chopped eggs, green onions, sour cream, and salt. Mix thoroughly to create a cohesive filling.

3. Assemble the Pie

1. 1. Preheat your oven to 180°C (350°F). Grease a round or rectangular baking dish with butter or line it with parchment paper.
   2. Pour half of the batter into the prepared baking dish, spreading it evenly to cover the bottom.

1. Spoon the green onion and egg filling over the batter, spreading it out evenly.
2. Pour the remaining batter over the filling, ensuring it covers the entire surface.

4. Brush and Bake

1. 1. In a small bowl, mix the egg yolk and sour cream for brushing. Use a pastry brush to spread the mixture evenly over the top of the pie.

1. Place the pie in the preheated oven and bake for 40–45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

5. Cool and Serve

1. Allow the pie to cool slightly in the baking dish before slicing. Serve warm or at room temperature for the best flavor.

Lemon Pudding Pie

Ingredients:

For the Cake:

• • 3 eggs
  • A pinch of salt

• • 180 grams of sugar (1 cup)
  • 180 grams of butter (10 tablespoons)
  • 200 grams of flour (1 cup + 1/4 cup)

• • 50 grams of cornstarch (3 tablespoons)
  • 10 grams of baking powder (2 teaspoons)
  • Juice of one lemon

For the Lemon Pudding:

• • 1 egg
  • 2 tablespoons of sugar

• • 1 teaspoon of vanilla extract
  • 1 tablespoon of cornstarch
  • Lemon zest (from one lemon)

• • 250 ml of milk (1 cup + 1/4 cup)
  • 40 grams of butter (2 tablespoons)
  • 1 tablespoon of lemon juice

Directions:

1. 1. Prepare the Cake:
      • • Preheat your oven to 180°C (360°F).
        • Grease and flour a 27×18 cm (10×7 inches) baking dish.

       

      • • In a large mixing bowl, beat the eggs with a pinch of salt until frothy.
        • Add the sugar and continue to beat until the mixture is light and fluffy.
        • Melt the butter and let it cool slightly before adding it to the egg mixture. Mix well.

       

      • • Sift together the flour, cornstarch, and baking powder. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
        • Stir in the lemon juice until the batter is smooth and well-blended.
        • Pour the batter into the prepared baking dish and spread it evenly.

       

   2. Prepare the Lemon Pudding:
      • • In a medium saucepan, whisk together the egg, sugar, vanilla extract, cornstarch, and lemon zest until smooth.
        • Gradually add the milk, whisking constantly to prevent lumps.

       

      • Cook the mixture over medium heat, stirring constantly, until it begins to boil and thicken.
      • Once thickened, remove from heat and stir in the butter and lemon juice until fully incorporated.

1. 1. Assemble and Bake:
      • Pour the lemon pudding evenly over the cake batter in the baking dish.
      • Place the dish in the preheated oven and bake for 40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

1. 1. Cool and Serve:
      • Allow the pie to cool in the baking dish for about 10 minutes before slicing.
      • Serve warm or at room temperature. Optionally, dust with powdered sugar or garnish with lemon slices.

Serving Suggestions:

• • Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
  • Garnish with fresh mint leaves or berries for added color and flavor.

Cooking Tips:

• • Make sure to stir the pudding constantly while cooking to avoid lumps and ensure a smooth texture.
  • For a more intense lemon flavor, add a bit more lemon zest to the pudding.

Nutritional Benefits:

• Lemons are a great source of vitamin C and antioxidants.
• The use of cornstarch helps to keep the cake light and fluffy.