Learned this trick in a restaurant! Why didn’t I know this recipe?

Have you ever dined at a restaurant and stumbled upon a dish so delightful that you couldn’t resist the urge to recreate it at home? That’s precisely what happened to me recently when I discovered the secret to making mouthwatering Hercules scones. Join me as I unveil this simple yet utterly delectable recipe that’s sure to become a favorite in your household.

Ingredients

• 570 g flour
• 120ml milk
• 2 eggs
• Salt
• Sugar
• Yeast
• Vegetable oil
• Apricot jam
• Blueberry jam

Preparation Steps

Mixing the Dough

Begin by gathering your ingredients and preheating your oven to 190 degrees Celsius. In a large bowl, combine the flour, a teaspoon of salt and sugar, and a tablespoon of yeast.

Forming the Dough Balls

Next, add one egg, hot milk, and 140 ml of warm water to the dry ingredients. Mix and knead the dough, adding a drizzle of vegetable oil until a smooth ball forms. Cover the bowl with cling film and allow the dough to rest for an hour.

Filling with Jam

After the dough has risen, divide it into 12 equal parts. Shape each portion into a ball and place them on a baking tray lined with parchment paper. Flatten the balls with your hands, then use a brush to coat them with vegetable oil. Make a hole in the center of each ball and fill it with your choice of apricot or blueberry jam.

Baking the Scones

Once the scones are filled, cover them with a cloth and let them rest for another 30 minutes. Before baking, brush the scones with beaten egg for a golden finish. Bake in the preheated oven for 25 minutes or until they are lightly browned and cooked through.

The Origin of Hercules Scones

You might be wondering about the origins of this unique treat. Hercules scones are believed to have originated in ancient Greece, where they were enjoyed as a hearty breakfast or midday snack. Over the centuries, the recipe has evolved, incorporating different flavors and fillings to suit every palate.

Why This Recipe Is Special

What sets Hercules scones apart from traditional scones is their delightful surprise filling. As you bite into the golden-brown exterior, you’re met with a burst of sweet jam, adding a burst of flavor to every bite. These scones are perfect for breakfast, brunch, or as a sweet treat any time of day.

Tips for Success

• Use fresh, high-quality ingredients for the best flavor.
• Don’t over-knead the dough, as this can result in tough scones.
• Experiment with different types of jam for unique flavor combinations.
• Allow the scones to cool slightly before serving to avoid burns.

Variations to Try

While apricot and blueberry jam are classic choices for filling Hercules scones, feel free to get creative and experiment with other flavors. Raspberry, strawberry, or even lemon curd would all make delightful fillings for these tasty treats.

Serving Suggestions

Serve your freshly baked Hercules scones warm with a dollop of clotted cream or a drizzle of honey for an indulgent treat. Pair them with a cup of hot tea or coffee for the ultimate afternoon pick-me-up.

Health Benefits of Ingredients

Despite their indulgent flavor, Hercules scones can be a nutritious addition to your diet. The whole grain flour provides fiber and essential nutrients, while the eggs and milk offer protein and calcium. Even the jam filling contributes vitamins and antioxidants, making these scones a well-rounded snack option.

Conclusion

In conclusion, discovering new recipes can be a delightful adventure that brings joy to your kitchen and your taste buds. With its simple yet irresistible combination of flavors, Hercules scones are sure to become a staple in your baking repertoire. So why not whip up a batch today and treat yourself to a taste of ancient Greece?

Oatmeal and Walnut Cookies

Ingredients:

• • 2 cups (200g) oatmeal

• • 1/4 cup (50g) plum butter
  • 1 egg
  • 1 small apple, grated

• • 3/4 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • 1/2 cup (60g) walnuts

Directions:

1. 1. Prepare the Walnuts:
      • Grind 1/2 cup (60g) walnuts in a blender until finely chopped.

1. Prepare the Dough:
   • • In a large bowl, mix 2 cups (200g) oatmeal, ground walnuts, and 3/4 teaspoon baking powder.
     • In a separate bowl, combine 1/4 cup (50g) plum butter, 1 egg, grated apple, and 1/2 teaspoon vanilla extract.
     • Mix wet and dry ingredients until a dough forms. If needed, add a little water or milk for the desired consistency.

    

2. Form and Bake the Cookies:
   • • Form dough into small balls, flatten slightly, and place on a greased or parchment-lined baking sheet.
     • Preheat the oven to 350°F (180°C).

    

   • Bake for 25 minutes until golden brown. Let cool before transferring to a wire rack.

Serving Suggestions:

• Enjoy these cookies with a cup of tea or coffee.
• They’re perfect for a healthy snack for both kids and adults.

Cooking Tips:

• Add a sprinkle of cinnamon to the dough for extra flavor.
• Make sure the apple is finely grated to blend well into the dough.

Nutritional Benefits:

• • Rich in fiber from the oatmeal.
  • Walnuts provide healthy fats and protein.
  • Naturally sweetened with plum butter and apple.

Dietary Information:

• • Sugar-free and can be made dairy-free by using plant-based milk if needed.
  • Can be made vegan by using a flaxseed egg replacement.

Nutritional Facts (per serving):

• • Calories: 120
  • Protein: 3g

• • Carbohydrates: 15g
  • Dietary Fiber: 2g
  • Sugars: 1g (from natural sources)

• • Fat: 6g
  • Saturated Fat: 1g
  • Cholesterol: 15mg

• Sodium: 20mg

Oreo Condensed Milk Dessert

Ingredients:

• • 100 g butter, melted

• • 400 g heavy cream (or whipping cream)
  • 390 g sweetened condensed milk
  • 36 OREO cookies (more for garnish if desired)

Step-by-Step Instructions:

1. Prepare the OREO Cookie Base:

• • Start by taking 24 of the 36 OREO cookies and placing them in a food processor. Crush the cookies until they form fine crumbs. Alternatively, you can place the cookies in a ziplock bag and crush them with a rolling pin.

• • In a bowl, mix the cookie crumbs with the melted butter until well combined. The crumbs should be moist and stick together when pressed.
  • Take an 8×8-inch (20×20 cm) pan or dish and press the OREO crumb mixture into the bottom to form a firm base. Use the back of a spoon or a spatula to smooth it out evenly.
  • Place the pan in the refrigerator to chill while you prepare the cream layer.

2. Make the Cream Layer:

• • In a large mixing bowl, pour in the heavy cream and beat with an electric mixer until soft peaks form. This may take around 3-5 minutes depending on the speed of your mixer.
  • Gradually add the sweetened condensed milk to the whipped cream, continuing to beat until everything is well combined and smooth. The mixture should be thick and creamy.

3. Assemble the Dessert:

• • Remove the prepared OREO base from the refrigerator.
  • Roughly chop the remaining 12 OREO cookies and fold them into the cream mixture, ensuring they are evenly distributed throughout.

• Spread the cream and OREO mixture over the chilled base, using a spatula to smooth out the top.

Cherry Yogurt Cake

Ingredients:

Cake Base:

• • 3 eggs

• • A pinch of salt
  • 150 grams (4/5 cup) sugar
  • 150 ml (3/4 cup) vegetable oil

• • 150 ml (3/4 cup) milk
  • 300 grams (2 cups) flour
  • 15 grams (3 tsp) baking powder

• 100 grams (1/2 cup) dried cherries

Topping:

• • 1 egg

• • 100 grams (5 tbsp) yogurt
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch

• 50 grams fresh or frozen cherries

Directions:

1. Prepare the Cake Batter:
   • • Preheat your oven to 180°C (360°F).
     • In a mixing bowl, beat the eggs with a pinch of salt until frothy.

    

   • • Gradually add the sugar, continuing to beat until the mixture is light and fluffy.
     • Mix in the vegetable oil and milk until well combined.
     • Sift in the flour and baking powder, and fold gently into the wet ingredients until smooth.

    

   • Stir in the dried cherries.
2. Prepare the Topping:
   • • In a separate bowl, whisk together 1 egg, yogurt, sugar, and cornstarch until smooth.

    

   • Gently fold in the fresh or frozen cherries.
3. Bake the Cake:
   • • Pour the cake batter into a greased or lined baking pan.

    

   • • Spoon the yogurt and cherry mixture over the top, spreading it gently.
     • Bake in the preheated oven at 180°C (360°F) for 40 minutes or until a toothpick inserted into the center comes out clean.
     • Allow the cake to cool, then decorate with powdered sugar before serving.

    

Serving Suggestions:

• • Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
  • Enjoy with a cup of coffee or tea for a perfect afternoon treat.

Cooking Tips:

• Soak dried cherries in warm water for 10 minutes to plump them up before adding to the batter.
• For a more intense cherry flavor, add a few drops of almond extract to the batter.

Nutritional Benefits:

• • Cherries are rich in antioxidants and vitamin C.

• Yogurt adds calcium and protein, contributing to bone health.

Dietary Information:

• • Contains gluten, dairy, and eggs.
  • Can be adapted to be lactose-free by using lactose-free yogurt.

Nutritional Facts (per serving):

• • Calories: 270 kcal
  • Protein: 5g
  • Carbohydrates: 35g

• Fat: 12g
• Sugar: 20g

Storage:

• • Room Temperature: Store in an airtight container for up to 2 days.

• Refrigeration: Keep in the refrigerator for up to 5 days.
• Freezing: Wrap the cake tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.

Delicious Baked Potato Casserole: Easy Comfort Dish for Any Occasion

Ingredients

• • Potatoes: 800 g, peeled and cut into cubes

• • Vegetable oil: 3 tablespoons
  • Salt: To taste
  • Black pepper: To taste

• • Garlic powder: 1 teaspoon
  • Paprika: 1 teaspoon
  • Eggs: 3

• • Sour cream: 3 tablespoons
  • Green onions: Finely chopped, for garnish
  • Tomato: 1, diced

• • Sausage or ham: 100 g, diced
  • Dill: 1/2 teaspoon, finely chopped
  • Salt: 1/3 teaspoon (for the egg mixture)

Step-by-Step Instructions

Step 1: Prepare the Potatoes

1. 1. Preheat Your Oven:
      • Preheat the oven to 200°C (400°F).
   2. Cut and Season the Potatoes:
      • • Peel the potatoes and cut them into bite-sized cubes.

       

      • In a large bowl, combine the potatoes with 3 tablespoons of vegetable oil.
      • Add salt, black pepper, garlic powder, and paprika to the bowl. Mix until the potatoes are evenly coated with the seasoning.

1. 1. Roast the Potatoes:
      • Spread the seasoned potato cubes on a baking sheet lined with parchment paper.
      • Roast in the preheated oven for 20-25 minutes, or until they are golden brown and tender when pierced with a fork. Stir halfway through to ensure even cooking.

Step 2: Prepare the Egg Mixture

1. Whisk the Eggs:
   • In a separate bowl, crack 3 eggs and whisk them together until the yolks and whites are well blended.
2. Add Sour Cream and Seasoning:
   • • Add 3 tablespoons of sour cream, 1/3 teaspoon of salt, and a bit of black pepper to the eggs. Whisk again until the mixture is smooth and creamy.

    

3. Prepare the Add-Ins:
   • • Dice the tomato and sausage (or ham) into small, even pieces.
     • Finely chop the green onions and dill.

    

Step 3: Assemble the Casserole

1. 1. Combine Ingredients:
      • • Once the potatoes are roasted, place them in a baking dish.
        • Pour the egg and sour cream mixture over the potatoes, ensuring it covers them evenly.

       

      • Add the diced tomato and sausage, spreading them evenly across the top.
      • Sprinkle with chopped green onions and dill for added flavor and color.

1. 1. Bake the Casserole:
      • Reduce the oven temperature to 180°C (350°F).
      • Place the assembled casserole in the oven and bake for 20-25 minutes, or until the eggs are set and slightly golden on top.

1. 1. Cool and Serve:
      • Remove the casserole from the oven and let it cool for a few minutes before serving.
      • Slice into portions and serve hot. Enjoy!

Nutritional Information (Per Serving)

(Note: Values are approximate and can vary based on specific ingredients and quantities.)

• • Calories: 320 kcal
  • Protein: 12g

• • Carbohydrates: 28g
  • Sugars: 3g
  • Fat: 18g

• • Saturated Fat: 5g
  • Fiber: 4g
  • Sodium: 580mg

• Calcium: 90mg
• Iron: 2.3mg

Homemade Dessert

Homemade Dessert

Ingredients

• • Milk: 400 ml (about 1 2/3 cups)
    • Purpose: Forms the base of the chocolate mixture, giving it a creamy consistency.

• • Sugar: 120 grams (about 1/2 cup)
    • Purpose: Sweetens the chocolate base, balancing the richness of the cocoa.
  • Orange Zest: Zest of 1 orange
    • • Purpose: Adds a fresh, citrusy aroma and flavor that complements the chocolate.

     

  • Cocoa Powder: 60 grams (about 1/2 cup)
    • Purpose: Provides the rich, chocolatey flavor that is the star of the dessert.

• • Butter: 150 grams (about 2/3 cup)
    • Purpose: Adds richness and smoothness to the chocolate mixture, making it more indulgent.
  • Biscuits: 400 grams (about 14 oz), crushed into small pieces
    • • Purpose: Forms the crunchy base of the dessert, adding texture and structure.

     

  • Walnuts: 100 grams (about 1 cup), chopped
    • Purpose: Adds a nutty flavor and crunch that pairs perfectly with the chocolate.

• • Milk Chocolate: 80 grams (about 3 oz)
    • Purpose: Used for the middle layer, adding a smooth, sweet chocolate topping.
  • Vegetable Oil: 25 ml (about 1.5 tbsp) for the milk chocolate, 10 ml (about 2 tsp) for the white chocolate
    • • Purpose: Helps the chocolate melt smoothly and creates a glossy finish when set.

     

  • Roasted Peanuts: 60 grams (about 1/2 cup)
    • Purpose: Sprinkled over the milk chocolate layer, adding extra crunch and flavor.

• White Chocolate: 50 grams (about 2 oz)
  • Purpose: Provides a contrasting sweet, creamy topping that balances the flavors.

Directions

1. Prepare the Base:

• • Combine Ingredients: In a medium-sized saucepan, pour in 400 ml of milk and add 120 grams of sugar. Grate the zest of 1 orange directly into the pan, and then add 60 grams of cocoa powder.
    • • Tip: Use fresh orange zest for the best flavor; it adds a subtle yet delightful citrus note that complements the chocolate beautifully.

     

  • Cook the Mixture: Place the saucepan over medium heat. Stir the mixture continuously until it comes to a boil. This ensures the sugar dissolves completely and the cocoa powder blends smoothly into the milk.
    • Tip: Keep an eye on the mixture as it heats to prevent it from scorching or sticking to the bottom of the pan.

2. Add Butter:

• Incorporate the Butter: Once the mixture reaches a boil, remove it from the heat and immediately add 150 grams of butter. Stir until the butter melts completely and is fully incorporated into the chocolate mixture.
  • Tip: Let the mixture cool slightly before adding the biscuits and nuts; this will help it thicken slightly and make it easier to mix.

3. Prepare the Biscuit and Nut Mixture:

• • Crush the Biscuits: Place 400 grams of biscuits into a large plastic bag or between sheets of parchment paper. Use a rolling pin to crush the biscuits into small, even pieces.
    • • Tip: You want some texture in the biscuits, so avoid crushing them into a fine powder. Larger pieces will add a satisfying crunch to the dessert.

     

  • Chop the Walnuts: Roughly chop 100 grams of walnuts. The pieces should be small enough to mix well but large enough to add a noticeable crunch.
    • Tip: Toast the walnuts beforehand to enhance their flavor and add an extra layer of depth to the dessert.

4. Combine and Chill:

• Mix Together: In a large mixing bowl, combine the crushed biscuits and chopped walnuts. Pour the slightly cooled chocolate mixture over the biscuit and nut mixture, stirring until everything is evenly coated.
  • Tip: Ensure all the biscuit pieces are well-coated with the chocolate mixture for a consistent flavor in every bite.
• Transfer to Dish: Press the mixture into a dish, spreading it out evenly to create a uniform layer. Refrigerate for 1 hour to allow it to set.
  • • Tip: Use a spatula or the back of a spoon to press the mixture down firmly, ensuring it holds together well.

   

5. Prepare the Toppings:

• • Melt the Milk Chocolate: In a microwave-safe bowl, combine 80 grams of milk chocolate with 25 ml of vegetable oil. Microwave in 30-second intervals, stirring between each interval, until the chocolate is fully melted and smooth.
    • Tip: The vegetable oil helps the chocolate to melt smoothly and gives it a glossy finish once set.

• • Add Peanuts: Pour the melted milk chocolate over the chilled dessert base. Sprinkle 60 grams of roasted peanuts evenly over the milk chocolate layer.
    • Tip: Lightly press the peanuts into the chocolate to help them stick as the chocolate sets.
  • Chill Again: Place the dessert back in the refrigerator and chill for 15 minutes to allow the chocolate layer to set.

6. Add the Final Layer:

• • Melt the White Chocolate: In a separate bowl, melt 50 grams of white chocolate with 10 ml of vegetable oil. Stir until the mixture is smooth and well-combined.
    • Tip: White chocolate can burn easily, so melt it in short intervals and stir frequently to avoid overheating.
  • Top the Dessert: Pour the melted white chocolate over the dessert, spreading it evenly with a spatula. This final layer adds a sweet, creamy contrast to the rich chocolate and nuts.

• Final Chill: Place the dessert back in the refrigerator for another 15 minutes, allowing the white chocolate layer to fully set.

7. Serve:

• Slice and Enjoy: Once the dessert is fully chilled and set, it’s ready to serve. Cut it into squares or slices, and enjoy the rich, layered flavors and textures.
  • Tip: For clean slices, use a sharp knife warmed under hot water, wiping the blade between each cut.

Easy Banana Walnut Bread

Ingredients

• • 2 ripe bananas, mashed
  • 3/4 cup sugar

• • 1/2 cup oil (vegetable or canola oil)
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder

• • 1/2 teaspoon baking soda
  • 1/2 cup milk
  • 1/4 cup walnuts, chopped

• • 1 teaspoon vanilla extract
  • Oil for greasing the pan
  • Baking paper

Directions

1. 1. Preheat the Oven:
      • Preheat your oven to 180°C (350°F). Grease a loaf pan with oil and line it with baking paper, leaving some overhang to easily lift the bread out after baking.
   2. Mash the Bananas:
      • • In a large mixing bowl, mash the ripe bananas with a fork until smooth.

       

   3. Mix Wet Ingredients:
      • Add the sugar, oil, milk, and vanilla extract to the mashed bananas. Stir until well combined.

1. 1. Combine Dry Ingredients:
      • In a separate bowl, sift together the all-purpose flour, baking powder, and baking soda.
   2. Mix the Batter:
      • • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter.

       

   3. Add Walnuts:
      • Fold in the chopped walnuts, making sure they are evenly distributed throughout the batter.

1. Pour into the Loaf Pan:
   • Pour the batter into the prepared loaf pan, spreading it out evenly.
2. Bake:
   • • Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.

    

3. Cool and Serve:
   • • Once baked, remove the bread from the oven and let it cool in the pan for 10 minutes. Then, lift the bread out using the baking paper and transfer it to a wire rack to cool completely.
     • Slice and enjoy your banana walnut bread on its own or with a spread of butter.

    

Cooking Tips

• • Bananas: Use very ripe bananas with brown spots for the best flavor and natural sweetness.
  • Mixing: Mix the batter until just combined to ensure a light and tender texture.

• Walnuts: You can toast the walnuts before adding them to the batter for an extra nutty flavor.

Nutritional Benefits

• • Bananas: Provide natural sweetness, potassium, and fiber.
  • Walnuts: Add healthy fats, protein, and a satisfying crunch.

Dietary Information

• This recipe is vegetarian.
• For a dairy-free version, substitute milk with almond milk or another plant-based milk.

Nutritional Facts (per slice, based on 10 slices)

• • Calories: Approximately 210 kcal

• • Protein: 3 grams
  • Carbohydrates: 30 grams
  • Fat: 9 grams

• Fiber: 1.5 grams

Storage

• Refrigeration: Store the banana bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
• Freezing: Wrap the bread tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature before serving.

Zesty Zucchini Patties

Ingredients:

• • Zucchini (1 medium), sliced

• • Carrot (1 medium), grated
  • Potato (1 medium), grated
  • Eggs (2), beaten

• • Oatmeal (4 tablespoons)
  • Salt, to taste
  • Black Pepper, freshly ground

• • Italian Herbs, blend
  • Garlic (1 clove), minced
  • Parsley, freshly chopped

• • Cheese (100g), grated
  • Flour (2 tablespoons)
  • Olive Oil

Directions:

1. 1. In a large mixing bowl, combine grated zucchini, carrot, and potato.
   2. Add beaten eggs, oatmeal, salt, pepper, Italian herbs, minced garlic, parsley, cheese, and flour. Mix until well combined.
   3. Heat olive oil in a skillet over medium heat.

1. Form the mixture into patties and fry each side for 3-4 minutes until golden brown.
2. Serve with a dip made from Greek yogurt, ketchup, minced garlic, and chopped dill.

Prep Time: 20 minutes | Cooking Time: 8 minutes | Total Time: 28 minutes

Kcal: 200 kcal | Servings: 4 servings

Why You’ll Love These Zucchini Patties

• • Nutrient-Rich Ingredients: Zucchini is a low-calorie vegetable that is high in antioxidants and contributes to your daily intake of potassium and vitamin C. Carrots add a touch of sweetness and are an excellent source of beta-carotene, fiber, vitamin K1, and potassium. Potatoes provide a good dose of fiber, vitamin C, and vitamin B6.
  • Easy and Quick Preparation: From start to finish, these patties can be prepared in less than 30 minutes. This makes them perfect for a quick weeknight dinner or a last-minute appetizer for guests.

• Customizable: The basic recipe is wonderfully versatile. Feel free to add different spices or herbs according to your taste preferences. For a vegan version, substitute eggs with a flaxseed or chia seed mixture and use a vegan cheese alternative.
• Kid-Friendly: Their appealing appearance and finger-food size make these patties a hit with children, making it easier to introduce them to healthier meal options.

Culinary Tips for Perfect Zucchini Patties

• • Squeezing the Moisture Out: To ensure your patties aren’t soggy, it’s crucial to squeeze out as much moisture as possible from the grated zucchini and potatoes. You can use a cheesecloth or a clean kitchen towel to wring them out effectively.

• Serving Suggestions: These patties are excellent on their own, but they can be elevated with a variety of dips. Consider serving them with a yogurt-based tzatziki sauce, spicy chipotle mayo, or a classic marinara sauce for dipping.
• Storage: Leftover zucchini patties can be stored in the refrigerator for up to three days and make a great snack when reheated in a toaster oven or skillet to keep their crispness.

Zesty Zucchini Patties

Ingredients:

• • Zucchini (1 medium), sliced

• • Carrot (1 medium), grated
  • Potato (1 medium), grated
  • Eggs (2), beaten

• • Oatmeal (4 tablespoons)
  • Salt, to taste
  • Black Pepper, freshly ground

• • Italian Herbs, blend
  • Garlic (1 clove), minced
  • Parsley, freshly chopped

• • Cheese (100g), grated
  • Flour (2 tablespoons)
  • Olive Oil

Directions:

1. 1. In a large mixing bowl, combine grated zucchini, carrot, and potato.
   2. Add beaten eggs, oatmeal, salt, pepper, Italian herbs, minced garlic, parsley, cheese, and flour. Mix until well combined.
   3. Heat olive oil in a skillet over medium heat.

1. Form the mixture into patties and fry each side for 3-4 minutes until golden brown.
2. Serve with a dip made from Greek yogurt, ketchup, minced garlic, and chopped dill.

Prep Time: 20 minutes | Cooking Time: 8 minutes | Total Time: 28 minutes

Kcal: 200 kcal | Servings: 4 servings

Why You’ll Love These Zucchini Patties

• • Nutrient-Rich Ingredients: Zucchini is a low-calorie vegetable that is high in antioxidants and contributes to your daily intake of potassium and vitamin C. Carrots add a touch of sweetness and are an excellent source of beta-carotene, fiber, vitamin K1, and potassium. Potatoes provide a good dose of fiber, vitamin C, and vitamin B6.
  • Easy and Quick Preparation: From start to finish, these patties can be prepared in less than 30 minutes. This makes them perfect for a quick weeknight dinner or a last-minute appetizer for guests.

• Customizable: The basic recipe is wonderfully versatile. Feel free to add different spices or herbs according to your taste preferences. For a vegan version, substitute eggs with a flaxseed or chia seed mixture and use a vegan cheese alternative.
• Kid-Friendly: Their appealing appearance and finger-food size make these patties a hit with children, making it easier to introduce them to healthier meal options.

Culinary Tips for Perfect Zucchini Patties

• • Squeezing the Moisture Out: To ensure your patties aren’t soggy, it’s crucial to squeeze out as much moisture as possible from the grated zucchini and potatoes. You can use a cheesecloth or a clean kitchen towel to wring them out effectively.

• Serving Suggestions: These patties are excellent on their own, but they can be elevated with a variety of dips. Consider serving them with a yogurt-based tzatziki sauce, spicy chipotle mayo, or a classic marinara sauce for dipping.
• Storage: Leftover zucchini patties can be stored in the refrigerator for up to three days and make a great snack when reheated in a toaster oven or skillet to keep their crispness.

Lemon Crème Fraîche Cake with Lemon Syrup

Ingredients

For the Cake

• • Butter: 150 g (2/3 cup), softened
  • Salt: a pinch
  • Sugar: 150 g (3/4 cup)

• • Lemon Zest: from 2 lemons
  • Eggs: 3
  • Fluid Crème Fraîche: 150 ml (2/3 cup)

• Flour: 250 g (2 cups)
• Baking Powder: 11 g (approximately 2 1/4 tsp)

For the Lemon Syrup

• • Water: 2 tbsp

• Lemon Juice: 2 tbsp (from 1 lemon)
• Sugar: 2 tbsp

Directions

Prepare the Cake Batter

1. Cream Butter and Sugar:
   • • In a mixing bowl, beat the softened butter with a pinch of salt until smooth.

    

   • Add the sugar and lemon zest, and mix until light and fluffy.
2. Add Eggs and Crème Fraîche:
   • • Add the eggs one at a time, mixing well after each addition.

    

   • Pour in the crème fraîche and mix until fully incorporated.
3. Add Dry Ingredients:
   • • Sift in the flour and baking powder, then fold gently into the wet mixture until just combined.

    

Bake the Cake

4. Prepare the Pan and Bake:
   • • Preheat your oven to 180°C (350°F).
     • Grease a cake pan with butter and pour in the batter, spreading it evenly.

    

   • Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted into the center comes out clean.

Prepare the Lemon Syrup

5. Make the Syrup:
   • • In a small saucepan, combine 2 tbsp of water, 2 tbsp of lemon juice, and 2 tbsp of sugar.

    

   • Heat over low heat, stirring until the sugar dissolves. Remove from heat.

Finish and Serve

6. Add Syrup and Serve:
   • • While the cake is still warm, drizzle the lemon syrup over the top, allowing it to soak in for extra moisture and flavor.

    

   • Allow the cake to cool before slicing and serving.

Serving Suggestions

• • Serve with a dollop of whipped cream or a scoop of vanilla ice cream.

• • Garnish with lemon slices or a sprinkle of powdered sugar for a decorative touch.
  • Pair with a hot cup of tea or coffee.
  • Add fresh berries on the side for added color and flavor.

• Serve as a light dessert or a refreshing snack.

Cooking Tips

• • Use freshly grated lemon zest for the best flavor.
  • Ensure all ingredients are at room temperature for even mixing.

• • Be gentle when folding in the flour to avoid overmixing, which can make the cake dense.
  • Adjust the sweetness of the syrup to taste by adding more or less sugar.
  • For extra lemon flavor, add a bit of lemon zest to the syrup.

Nutritional Benefits

• • Lemons: High in vitamin C and antioxidants.
  • Crème Fraîche: Adds calcium and a creamy texture.
  • Eggs: Provide protein and essential vitamins.

Dietary Information

• • Vegetarian: Contains no meat or fish.
  • Nut-Free: Safe for those with nut allergies.
  • Dairy-Free Option: Substitute crème fraîche and butter with dairy-free alternatives.

Nutritional Facts (Per Serving Estimate)

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

• Protein: 4 g
• Fiber: 1 g

Storage

• • Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.

• This cake also freezes well; wrap tightly and freeze for up to a month. Thaw at room temperature before serving.

Lemon Cream Pastry Delights

Ingredients:

• 1 of rectangular puff pastry
• For the cream:
  • • 400 ml (2 cups) milk
    • 4 egg yolks

   

  • • Zest of one lemon
    • 90 g (1/3 cup) sugar
    • 30 g (2 tablespoons) cornstarch

   

  • 200 ml (1 cup) pre-sweetened whipping cream

Directions:

• • Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
  • Preheat your oven to 200°C (390°F).
  • Roll out the puff pastry and cut it into squares.

• • Place the pastry squares on a baking sheet lined with parchment paper and bake for about 10-15 minutes, or until golden brown. Remove from the oven and let cool.
  • In a saucepan, heat the milk with the lemon zest until it begins to boil. Remove from heat and let it cool slightly.
  • In a bowl, whisk the egg yolks with the sugar until pale and creamy. Add the cornstarch and mix well.

• • Slowly pour the warm milk into the egg yolk mixture, whisking constantly.
  • Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens.
  • Remove from heat and let cool completely.

• • In a separate bowl, whip the whipping cream until stiff peaks form.
  • Gently fold the whipped cream into the cooled lemon mixture until well combined.
  • Cut the baked puff pastry squares in half horizontally.

• Spread a generous amount of the lemon cream mixture onto the bottom half of each pastry square.
• Place the top half of the pastry square over the cream to create a sandwich.

Kcal: 320 kcal per serving | Servings: 8 servings

Why You’ll Love This Recipe

1. 1. Quick and Easy: With a preparation time of about 20 minutes and a cooking time of 15 minutes, these pastries can be ready in under an hour. This makes them ideal for last-minute guests or when you need a quick dessert that doesn’t compromise on taste.
   2. Versatile: These pastries are customizable. While lemon zest is used here, you could easily substitute orange or lime zest for a different twist. Additionally, the cream can be flavored with vanilla or almond extract to suit different palates.

1. Perfect for All Occasions: Whether it’s a festive celebration, a family dinner, or just a sweet treat to end the day, these pastries fit perfectly. They’re as suitable for a formal event as they are for a cozy family dessert.

Health Considerations

While Lemon Cream Pastry Delights are undoubtedly a treat, there are ways to adapt the recipe to fit dietary needs:

• Reduced Sugar: You can decrease the amount of sugar in the cream or use a sugar substitute to cater to those with sugar sensitivities or who are watching their caloric intake.
• Gluten-Free Option: For those who avoid gluten, gluten-free puff pastry can be used as an alternative. Ensure that the other ingredients are gluten-free by checking labels, especially the cornstarch, as some brands may include additives that contain gluten.

Serving Suggestions

• • Serving Temperature: These pastries are delicious whether served warm or at room temperature. Serving them slightly warm enhances the creaminess of the filling and the flaky texture of the pastry.
  • Accompaniments: Pair these delights with a dollop of whipped cream or a drizzle of raspberry coulis for an extra touch of elegance. For a refreshing complement, serve alongside a scoop of lemon sorbet or vanilla bean ice cream.
  • Presentation: For an impressive presentation, dust the pastries lightly with powdered sugar or garnish with a thin slice of lemon and a sprig of mint.

Storing Tips

Lemon Cream Pastry Delights are best enjoyed the day they are made, but they can be stored in an airtight container in the refrigerator for up to two days. For the best texture, reheat briefly in the oven before serving to crisp up the pastry.

Almond Butter Cake Recipe

Ingredients:

Dough:
100 ml (3.4 fl oz) milk
25 g (0.9 oz) sugar
4 g (0.14 oz) yeast
20 ml (0.7 fl oz) melted butter
1 egg
10 g (0.35 oz) vanilla sugar
250 g (8.8 oz) flour
Topping:
150 g (5.3 oz) butter
50 g (1.76 oz) almond flakes
80 g (2.82 oz) sugar
Optional Coffee Mixture:
20 ml hot water
10 g instant coffee
10 g sugar
300 ml hot milk

Directions:

Prepare the Dough:
In a bowl, combine 4 g yeast, 10 g vanilla sugar, 25 g sugar, 20 ml melted butter, and 100 ml milk.
Add 1 egg and 250 g flour to the mixture.
Mix until a dough forms.

Microwave the Dough:
Place the dough in a microwave-safe bag.
Put the bag with the dough into the microwave oven.
Microwave on high for 2 minutes.

First Leavening:

Let the dough leaven for 30 minutes.

Prepare the Tray:
Grease a baking tray (25 cm x 15 cm) with 20 g of soft butter.

Second Leavening:
Place the dough in the greased baking tray.
Let it leaven for another 10 minutes.

Prepare the Topping:
In a saucepan, melt 150 g butter.
Add 80 g sugar and 50 g almond flakes to the melted butter.

Bake:
Preheat the oven to 180°C (356°F).
Pour the butter, sugar, and almond mixture over the leavened dough.
Bake in the oven for 40 minutes until golden brown.

Optional Coffee Mixture:
In a cup, mix 20 ml hot water, 10 g instant coffee, and 10 g sugar.
Add 300 ml hot milk to the mixture for a delicious drink to accompany your pastry.

Serving Suggestions:
Serve warm or at room temperature.
Enjoy with a cup of coffee or tea.
Add a dusting of powdered sugar for extra sweetness.
Pair with fresh fruit for a complete dessert.

Cooking Tips:
Ensure the butter for the topping is well melted for a smooth mixture.
For a crispier topping, bake a few minutes longer, but watch closely to avoid burning.
If the dough feels too sticky, add a bit more flour as needed.

Nutritional Benefits:
Provides a good source of energy from carbohydrates and fats.
Almonds offer healthy fats and vitamin E.
The cake is rich in flavor and satisfying with each bite.

Ingredients:

• 4 eggplants
• 4-5 tablespoons of olive oil
• Paprika to taste
• Salt and pepper to taste

Filling:

• 500 g of lean minced meat
• 3 tomatoes
• 1 red pepper, diced
• 1 onion, chopped
• 200 ml of water
• A drizzle of olive oil
• 25 g of tomato paste
• 4 cloves of garlic, minced
• Chilli flakes (optional)
• Spices to taste
• Salt and pepper to taste

Garnishing:

• 150g of grated light cheese
• 2-3 sprigs of chopped parsley

Preparation:

1. Preparing the Eggplants:
   • Trim the eggplants and peel them on the sides. Cut them lengthways into four slices.
   • In a small bowl, mix olive oil with paprika, salt, and pepper.
   • Place the eggplant slices on a baking tray lined with parchment paper. Brush them on both sides with the flavored oil mix.
   • Bake in a preheated oven at 200°C for 30 minutes.
2. Preparing the Filling:
   • Roughly cut the tomatoes and blend them to obtain a smooth puree.
   • In a non-stick pan, heat a drizzle of olive oil. Add chopped onion and minced garlic. Sauté until golden.
   • Add the minced meat and cook until browned.
   • Stir in diced red pepper, followed by the blended tomatoes, tomato paste, chilli flakes (if using), salt, pepper, and spices. Add water and simmer for 5 minutes.
3. Stuffing the Eggplants:
   • Transfer half of the baked eggplant slices to a baking tray. Top each slice with a portion of the cooked minced meat mixture.
   • Sprinkle grated cheese over the filling.
   • Cover each filled eggplant slice with another slice of baked eggplant.
   • Repeat the process with the remaining ingredients.
4. Final Cooking:
   • Bake the stuffed eggplants in the preheated oven for 15 minutes at 200°C.
5. Garnishing:
   • Once cooked, garnish the stuffed eggplants with chopped parsley before serving.

Conclusion:

With its combination of tender eggplant, flavorful minced meat filling, and cheesy topping, this recipe is a true delight for the taste buds. Plus, it’s a healthy option that won’t cause your blood sugar to spike. Serve it as a satisfying main dish for dinner or impress your guests at your next gathering. Either way, this eggplant recipe is bound to become a cherished favorite in your recipe collection!