Category: healthy food

Whole Wheat Bread Recipe

Ingredients:

• • 2 cups (240-260g) whole wheat flour
  • 1/2 cup (60-65g) bread flour or all-purpose flour

• • 2 teaspoons (7g) instant yeast (or active dry yeast)
  • 2 tablespoons sugar (or honey)
  • 1 teaspoon salt

• • 1 cup (240mL) milk, heated (120-130°F for instant yeast, 110-120°F for active dry yeast)
  • 2 tablespoons (30mL) olive oil
  • 1 egg

• About 1/4 cup additional bread flour (for kneading)

Instructions:

Step 1: Prepare the Dough

• • Mix dry ingredients: In a large bowl, combine whole wheat flour, bread flour, yeast, sugar, and salt.

• Heat the milk: Warm the milk to the appropriate temperature based on your yeast.
• Combine wet ingredients: Add the warmed milk, olive oil, and egg to the flour mixture. Stir until a sticky dough forms.

Step 2: Form the Dough

• Stir and knead: Add more bread flour (about 1/4 cup) if necessary, and knead the dough on a floured surface for 8-10 minutes until smooth and elastic.

Step 3: Let the Dough Rise

• • First rise: Place the dough in an oiled bowl, cover, and let rise in a warm place for 1-1.5 hours until doubled in size.

Step 4: Shape and Second Rise

• • Shape the dough: Punch down the dough and shape it into a loaf by rolling it into a log.
  • Second rise: Place the dough into a greased loaf pan and let it rise again for 30-45 minutes, until it rises just above the top of the pan.

Step 5: Bake the Bread

• • Preheat oven to 350°F (175°C).
  • Bake: Bake for 30-35 minutes until golden and hollow-sounding when tapped.

• Cool: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Serving Suggestions:

• • Toast slices and serve with butter, jam, or honey.

• • Make sandwiches with fresh vegetables, meats, or cheese.
  • Serve with soups or stews for a hearty meal.
  • Use as a base for French toast or bread pudding.

Cooking Tips:

• • Ensure the milk is the correct temperature for the yeast to activate properly.
  • Knead the dough thoroughly for a smooth, elastic texture.

• Let the bread cool fully before slicing to avoid squishing the loaf.

Nutritional Benefits:

• • Rich in fiber from whole wheat flour.

• • Provides energy through complex carbohydrates.
  • Olive oil adds healthy fats.
  • Egg contributes to protein and essential vitamins.

Dietary Information:

• • Vegetarian: Suitable for vegetarians as no meat products are used.
  • Nut-Free: Safe for those with nut allergies.

• Dairy-Free Option: Substitute milk with plant-based milk and use egg substitutes for a dairy-free version.

Nutritional Facts (Per Slice):

• • Calories: 150

• • Carbohydrates: 25g
  • Protein: 5g
  • Fat: 4g

• Fiber: 3g

Zucchini and Cheese Casserole

Ingredients

For the Casserole (Serves 4-6):

• • Zucchini: 2 medium-sized
  • Eggs: 4 large
  • Sour cream: 4 tablespoons

• • Salt: to taste
  • Black pepper: to taste
  • Spring onion: 1-2 stalks, finely chopped

• • Butter: for greasing the baking dish
  • Cheese: 150 grams (grated, use cheddar, mozzarella, or a combination)
  • Dill: 1 tablespoon, finely chopped (optional, for added flavor)

Baking Instructions:

• Bake at 180°C (356°F) for 35-40 minutes.

Steps to Make Zucchini and Cheese Casserole

Step 1: Prepare the Ingredients

1. 1. Preheat the Oven: Set your oven to 180°C (356°F) so it’s ready when the casserole is prepared.
   2. Grate the Zucchini: Start by washing the zucchini. Grate both zucchini using a box grater or food processor. Once grated, squeeze out any excess moisture from the zucchini using a clean kitchen towel or paper towel. This step is crucial because zucchini holds a lot of water, and removing the moisture will help the casserole maintain a firm texture.

1. Chop the Spring Onion and Dill: Finely chop the spring onions and dill (if using). These will add a fresh and herbal touch to the dish.
2. Grate the Cheese: Grate the cheese of your choice—cheddar, mozzarella, or a combination of both works well for this casserole. Set aside.

Step 2: Make the Egg Mixture

1. 1. Beat the Eggs: In a large bowl, crack the four eggs and whisk them together until smooth.

1. Add Sour Cream: To the eggs, add the 4 tablespoons of sour cream. Mix until well combined. The sour cream will add richness and creaminess to the dish, ensuring the casserole is light and fluffy.
2. Season the Mixture: Season the egg and sour cream mixture with salt and black pepper to taste. Add the finely chopped spring onion and dill to the mixture and stir until evenly distributed.

Step 3: Combine the Ingredients

1. 1. Mix in the Zucchini: Add the grated and drained zucchini to the egg mixture. Stir until the zucchini is evenly coated with the egg mixture.

1. Add Cheese: Reserve a handful of the grated cheese for topping, and stir the rest into the zucchini-egg mixture. This will ensure that the cheese is well incorporated and melts throughout the casserole as it bakes.

Step 4: Bake the Casserole

1. 1. Prepare the Baking Dish: Grease a medium-sized baking dish with butter. This will prevent the casserole from sticking and add a rich buttery flavor.
   2. Pour the Mixture: Pour the zucchini and cheese mixture into the prepared baking dish. Smooth the top with a spatula.

1. Add the Cheese Topping: Sprinkle the reserved grated cheese evenly over the top of the casserole. This will create a golden, cheesy crust as the dish bakes.
2. Bake: Place the dish in the preheated oven and bake for 35-40 minutes at 180°C (356°F), or until the top is golden brown and a toothpick inserted into the center comes out clean.

Step 5: Serve

Once the casserole is fully cooked, remove it from the oven and let it sit for 5-10 minutes to cool slightly. This will make it easier to slice and serve.

Slice into squares or wedges and serve warm. The casserole pairs wonderfully with a fresh green salad or roasted vegetables. It’s also delicious on its own as a savory breakfast or brunch option.

Nutrition Facts (Per 100 g)

• • Calories: 130 kcal
  • Protein: 7.3 g

• • Fat: 9.2 g
  • Carbohydrates: 3.2 g
  • Fiber: 1.2 g

• Sodium: 250 mg

The Ultimate No-Bake Chocolate Milk Dessert: A Delightful Journey Without Flour, Oven, or Gelatin!

Are you craving a luscious dessert but want to skip the hassle of baking? Look no further! We’ve got a mouthwatering recipe that requires no flour, no oven, and definitely no gelatin. Brace yourself for a delightful experience with our no-bake chocolate milk dessert. Let’s dive into the world of flavors without the fuss!

Ingredients: Gather the Goodness

1. Milk Magic (500 ml):

Start with the star of the show – 500 ml of milk. It forms the creamy base, setting the foundation for our delectable treat.

2. Dark Chocolate Dreams (90 g):

Introduce richness with 90 g of dark chocolate, cut into irresistible pieces. It’s the decadent element that elevates the dessert to a whole new level.

3. Sweetness Sans Guilt (50 g of Stevia or 100 g of Sugar):

Choose your sweetness level – opt for guilt-free indulgence with 50 g of stevia or embrace classic sweetness with 100 g of normal or cane sugar.

4. Cocoa Power (30 g):

Enhance the chocolatey goodness with 30 g of cocoa powder. A key player in creating that velvety texture we all love.

5. Water Whispers (20 ml):

A mere 20 ml of water brings harmony to the ingredients, ensuring a smooth blend of flavors.

6. Agar Agar Adventure (10 g):

Wave goodbye to gelatin! Embrace the magic of 10 g of agar agar for a perfect setting without the need for an oven.

7. Salt (A Pinch):

Every sweet journey needs a hint of salt for balance. Add a pinch to enhance the overall flavor profile.

Preparation: Crafting the Culinary Symphony

1. Milk Marvel (400 ml + 100 ml):

In a saucepan, combine 400 ml of milk with your chosen sweetener and a pinch of salt. Let the magic begin as you turn on the heat.

2. Cocoa Alchemy (Cocoa + 100 ml Milk):

In a separate bowl, create a velvety cocoa mixture with the remaining 100 ml of milk. Pour this into the saucepan, stirring to perfection.

3. Chocolate Fusion:

Introduce the dark chocolate into the mix, creating a heavenly fusion. Stir gently, letting the chocolatey aroma fill the air.

4. Agar Agar Elegance:

Dissolve agar agar in water and add it to the mix. Watch as your dessert transforms, promising a delightful texture without an oven.

5. The Boil Ballet:

Allow the mixture to boil, stirring occasionally. The anticipation builds as the flavors meld together into a symphony of taste.

6. Carton Chronicles:

Turn off the heat and transfer the concoction into an empty milk carton. This step sets the stage for the dessert’s final act.

7. Refrigerator Retreat:

Pop the carton into the refrigerator, letting your creation firm up for 2-3 hours. Patience is a virtue, and the reward is worth it.

8. Unveiling the Dessert:

Once ready, unveil your masterpiece from the carton, placing it on a plate. Garnish with cocoa and coconut flakes for an extra touch of elegance.

9. Serving Sensation:

Your no-bake chocolate milk dessert is ready to captivate taste buds. Serve with pride and watch as everyone indulges in the symphony of flavors.

Conclusion: The Sweet Symphony Continues

In conclusion, this no-bake chocolate milk dessert proves that creating culinary delights can be easy and enjoyable. Say goodbye to flour, ovens, and gelatin – and say hello to a heavenly treat that’s bound to become a favorite. So, what are you waiting for? Dive into the world of sweet indulgence today!

Quick and Easy Treat for Your Family: No Baking, No Eggs, No Condensed Milk, Melts in Your Mouth!

Imagine enjoying a sweet, decadent treat that melts in your mouth without any baking involved. This recipe is perfect for those who want to whip up something delicious for their family without spending hours in the kitchen. You’ll love how these treats combine the rich flavors of peanuts, biscuits, cocoa powder, butter, and chocolate. And the best part? It’s all done in just a few easy steps!

Ingredients

• 2 cups of roasted peanuts
• 7 oz of biscuits
• 2 tablespoons of cocoa powder
• 1 tablespoon of butter (softened)
• 1.8 oz of dark chocolate (55%)
• Dulce de leche (caramel spread) – optional
• 1 oz of milk chocolate (for garnish)

Step-by-Step Instructions

Chopping the Peanuts

• First, take the roasted peanuts and chop them into fine pieces using a food processor or a knife. Once you’re done, transfer the chopped peanuts into a bowl.

Crushing the Biscuits

• Next, add the biscuits to the food processor and grind them until they’re finely crushed. If you prefer, you can also place them in a plastic bag and crush them with a rolling pin. Combine the crushed biscuits with the chopped peanuts and mix them well.

Adding Cocoa Powder

• Now, sift 2 tablespoons of cocoa powder into the mixture to remove any lumps. Mix the cocoa powder with the peanut and biscuit mixture until well combined.

 Incorporating Butter

• Add 1 tablespoon of softened butter to the mixture and combine it using your hands. The softened butter helps bind the ingredients together.

Melting the Chocolate

• In this step, you’ll melt the dark chocolate. Fill a pot with water and bring it to a boil. Cut the dark chocolate into small pieces and place them in a bowl. Place the bowl of chocolate over the pot of boiling water and melt the chocolate slowly. Alternatively, you can melt the chocolate in the microwave. Once melted, pour the chocolate into the peanut and biscuit mixture and combine well using your hands.

Shaping the Mixture

• Place a piece of cling wrap on your countertop. Take a few spoons of the mixture and place them on the cling wrap. Flatten it and form it into a long rectangle shape. If you’re using dulce de leche or caramel spread, place it in a piping bag or plastic bag with the tip cut off. Squeeze the caramel onto the middle part of the rectangle. Roll the cling wrap around the mixture and shape it into a roll. Repeat this process with the remaining mixture and place the rolls in the freezer for about an hour.

Covering with Chocolate

• After chilling, remove the rolls from the cling wrap and place them on a baking tray lined with parchment paper. Melt some chocolate and cover the rolls with it. Chill the rolls for 5 minutes to let the chocolate set.

Adding Milk Chocolate Drizzle

• For the finishing touch, drizzle melted milk chocolate on top of the rolls and chill for another 5 minutes. This adds a beautiful, glossy finish to your treats.

Conclusion

• In just a few simple steps, you’ve created a delectable treat that your family will love! This no-bake recipe is quick and easy, making it perfect for any occasion. The combination of roasted peanuts, biscuits, and chocolate creates a delightful treat that melts in your mouth. Enjoy sharing these sweet delights with your loved ones!

Vanilla Yogurt Cake with Strawberry Jam and Coconut

Ingredients

• • 3 medium eggs
  • 8 g vanilla sugar or 1 sachet of vanillin
  • Pinch of salt

• • 150 g sugar
  • 120 ml sunflower oil
  • 150 g vanilla yogurt

• • 15 g baking powder
  • 290 g flour 00
  • Strawberry jam

• Grated coconut (for topping)

Directions

Preheat the Oven:

1. Preheat your oven to 180°C (350°F) and prepare a 28×19 cm baking mold by lining it with parchment paper or greasing it.

Mix the Batter: 2. In a large mixing bowl, beat the 3 medium eggs until frothy. 3. Add the 8 g of vanilla sugar (or 1 sachet of vanillin) and a pinch of salt. Mix well. 4. Gradually add the 150 g of sugar and continue mixing until well combined. 5. Pour in the 120 ml of sunflower oil and mix until incorporated. 6. Add the 150 g of vanilla yogurt and mix well. 7. Sift together the 290 g of flour and 15 g of baking powder. Gradually add this to the wet mixture, mixing until just combined.

Prepare the Cake: 8. Pour half of the batter into the prepared baking mold and spread it evenly. 9. Spoon the strawberry jam over the batter, spreading it evenly but leaving a small border around the edges. 10. Pour the remaining batter over the strawberry jam layer, spreading it evenly to cover the jam.

Bake the Cake: 11. Place the cake in the preheated oven and bake for about 30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.

Cool and Serve: 12. Remove the cake from the oven and let it cool completely in the mold. 13. Once cooled, sprinkle grated coconut over the top for added flavor and decoration. 14. Slice and serve. Enjoy the delicious, soft, and fragrant vanilla yogurt cake with a sweet surprise of strawberry jam and a hint of coconut.

Serving Suggestions

• Serve the cake on its own or with a dollop of whipped cream.
• Enjoy it with a cup of tea or coffee for a delightful snack.

Cooking Tips

• • Ensure all ingredients are at room temperature before mixing to create a smooth batter.
  • Sift the flour and baking powder to avoid lumps and ensure a lighter texture.
  • Adjust the baking time based on your oven; start checking for doneness at 25 minutes.

Nutritional Benefits

• • Eggs: Provide protein and essential vitamins.
  • Yogurt: Adds calcium and probiotics for gut health.

• Sunflower Oil: Offers healthy fats.

Dietary Information

• • Vegetarian: Yes

• Gluten-Free: No (use a gluten-free flour blend to make it gluten-free)
• Dairy-Free: No

Storage Tips

• Store the cake in an airtight container at room temperature for up to 3 days.
• For longer storage, refrigerate for up to a week or freeze for up to a month.

Crispy Zucchini Fingers with Garlic Dill Sauce

Ingredients

Zucchini Fingers

• • Zucchini: 2, cut into finger-like sections but attached at the stem

• • Eggs: 2
  • Salt: to taste
  • Black Pepper: to taste

• • Garlic: 2 cloves, minced
  • Dill: 1 tbsp, chopped
  • Breadcrumbs: 3 tbsp

• • Flour: 2 tbsp
  • Paprika: to taste
  • Vegetable Oil: for frying

Garlic Dill Sauce

• • Sour Cream: 2 tbsp
  • Mayonnaise: 1 tbsp
  • Cucumber: 1 small, finely grated

• Garlic: 1 clove, minced
• Dill: 1 tbsp, chopped

Directions

1. 1. Prepare Zucchini: Cut each zucchini lengthwise into finger-like sections, leaving them attached at the stem. This will create a “fan” effect that holds the sections together for a unique presentation.

1. 1. Season the Zucchini: Sprinkle the zucchini with salt and pepper to taste. Add minced garlic and chopped dill, rubbing the seasoning gently over the zucchini fingers.
   2. Set Up Coating Station: In a shallow dish, beat the eggs. In another dish, mix breadcrumbs, flour, paprika, salt, and additional pepper if desired.
   3. Coat the Zucchini: Dip each zucchini “fan” in the beaten eggs, then dredge in the breadcrumb mixture, ensuring each finger is well-coated.

1. 1. Fry the Zucchini: Heat vegetable oil in a skillet over medium heat. Fry the coated zucchini fingers for about 3-4 minutes on each side or until golden brown and crispy. Drain on a paper towel-lined plate.
   2. Make the Sauce: In a small bowl, combine sour cream, mayonnaise, grated cucumber, minced garlic, and chopped dill. Stir until well mixed. Adjust seasoning with a pinch of salt if needed.
   3. Serve: Arrange the crispy zucchini fingers on a plate and serve hot with the garlic dill sauce on the side for dipping.

Serving Suggestions

Serve with a side of lemon wedges for a fresh, zesty flavor. Garnish with extra chopped dill or parsley for a pop of color. Pair with other dipping sauces like marinara or spicy aioli for variety. Enjoy as a side with grilled meat or as a standalone appetizer. Serve with a side salad for a light meal.

Cooking Tips

Keep the zucchini attached at the stem for easier handling and a unique presentation. Ensure the oil is hot enough for frying to get a crispy coating. Use a non-stick skillet or cast-iron pan for even frying. Substitute panko breadcrumbs for extra crispiness if desired. If the coating mixture is thin, add a little more flour or breadcrumbs.

Nutritional Benefits

Zucchini: Low in calories and high in fiber, vitamins A and C.
Garlic: Contains immune-boosting properties.
Dill: Rich in antioxidants and adds fresh flavor.

Dietary Information

Vegetarian: Suitable for a vegetarian diet.
Nut-Free: Safe for those with nut allergies.
Dairy-Free Option: Use a dairy-free sour cream substitute for the sauce.

Nutritional Facts (Per Serving Estimate)

Calories: ~150 kcal
Carbohydrates: 10 g
Fat: 8 g
Protein: 4 g
Fiber: 2 g

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to maintain crispiness.

Cabbage and Rice Fritters with Cheese

Ingredients

• • Half a medium-sized cabbage (about 300-350 g)
  • 2 eggs

• • 20-30 g of cooked rice (about 2-3 tablespoons)
  • Cheese to taste (about 50-80 g, cheddar or mozzarella recommended)
  • Salt and pepper to taste

• Vegetable oil for frying

Steps to Make Cabbage and Rice Fritters with Cheese

1. Prepare the Cabbage:
   • • Start by finely shredding the cabbage using a sharp knife, grater, or mandoline slicer. If the cabbage seems a bit tough, you can sprinkle a pinch of salt on it and let it sit for 5-10 minutes. This will help soften it and release some moisture.
     • After it has softened, squeeze out any excess liquid from the cabbage using your hands or a clean kitchen towel. This step is crucial to ensure that the fritters hold together well during cooking.

    

2. Mix the Ingredients:
   • • In a large bowl, beat the two eggs lightly until the yolks and whites are fully combined.
     • Add the shredded cabbage, cooked rice, and grated cheese to the bowl with the eggs. You can choose the amount of cheese based on your taste preference—about 50-80 g of cheddar or mozzarella works well.

    

   • Season the mixture with salt and pepper to taste. Feel free to add other spices or herbs like garlic powder, paprika, or parsley for an extra flavor boost.
3. Form the Fritters:
   • • Mix everything thoroughly until all the ingredients are evenly distributed. The mixture should be thick enough to hold its shape when you form it into patties.

    

   • If the mixture feels too wet, you can add a tablespoon of flour or breadcrumbs to help bind the ingredients together.
4. Fry the Fritters:
   • • Heat a non-stick pan or skillet over medium heat and add a small amount of vegetable oil to coat the bottom of the pan.

    

   • • Using your hands or a spoon, form small patties or fritters from the mixture. Flatten them slightly for even cooking.
     • Carefully place the fritters into the heated pan, leaving enough space between them to allow for flipping.
     • Fry the fritters for about 3-4 minutes on each side, or until golden brown and crispy. Flip them carefully with a spatula to avoid breaking them apart.

    

5. Serve and Enjoy:
   • • Once the fritters are golden and crispy on both sides, remove them from the pan and place them on a plate lined with paper towels to drain any excess oil.
     • Serve the fritters warm with your favorite dipping sauce or a dollop of sour cream. You can also enjoy them with a side salad for a complete meal.

    

Nutrition Facts (Per Serving, Approximate)

• • Calories: 180 kcal
  • Carbohydrates: 12 g

• • Protein: 8 g
  • Fat: 10 g
  • Saturated Fat: 4 g

• Fiber: 2 g
• Sodium: 320 mg
• Sugar: 3 g

Authentic Italian Bread

Ingredients

For the Starter:

• • Warm Water: 100 ml
    • Purpose: Activates the yeast, providing the necessary environment for the fermentation process.

• • Sugar: 1 teaspoon
    • Purpose: Feeds the yeast, helping it to activate quickly.
  • Dry Yeast: 8 g
    • • Purpose: The key ingredient for leavening, giving the bread its rise and airy texture.

     

  • Wheat Flour: 3 tablespoons (full)
    • Purpose: Provides structure to the starter, creating a smooth base for the dough.

For the Dough:

• • Wheat Flour: 500 g (sifted)
    • Purpose: The main component of the dough, providing the necessary gluten structure for the bread.
  • Salt: 1.5 teaspoons
    • • Purpose: Enhances the flavor of the bread and strengthens the gluten network.

     

  • Warm Water: 350 ml
    • Purpose: Hydrates the flour, helping to form the dough and activate the yeast.

• Vegetable Oil: 30 ml
  • Purpose: Adds moisture and helps achieve a soft crumb in the finished bread.

Instructions

1. Prepare the Starter:

• Combine Ingredients: In a small bowl, combine 100 ml of warm water, 1 teaspoon of sugar, 8 g of dry yeast, and 3 tablespoons of wheat flour.
  • • Tip: Ensure the water is warm (not hot) to activate the yeast without killing it.

   

• Mix: Stir the mixture well until it’s smooth and free of lumps.
• Cover and Let Rise: Cover the bowl with cling film and place it in a warm spot. Let the starter rise for about 15-20 minutes, or until it becomes bubbly and frothy.
  • • Tip: The rise time may vary depending on the temperature of your kitchen.

   

2. Prepare the Dough:

• • Sift the Flour: In a large mixing bowl, sift 500 g of wheat flour to remove any lumps and ensure a light, airy texture in the finished bread.
    • Tip: Sifting the flour also helps in evenly distributing the ingredients.

• • Add Salt: Add 1.5 teaspoons of salt to the sifted flour and mix well to distribute evenly.
    • Tip: Mixing the salt into the flour first ensures that it is evenly distributed and doesn’t come into direct contact with the yeast, which can inhibit its activity.
  • Create an Indentation: Make a small well or indentation in the center of the flour mixture.

• • Pour in Water: Pour 350 ml of warm water into the well.
    • Tip: The warm water helps in dissolving the flour and activating the yeast further.
  • Add the Starter: Add the risen starter to the flour mixture.
    • • Tip: The starter should be frothy and bubbly, indicating that the yeast is active.

     

  • Mix the Dough: Using a wooden spoon or spatula, mix the ingredients together until a shaggy, sticky dough forms.
    • Tip: The dough will be quite loose and sticky, which is exactly what you want for this type of bread.

• Incorporate the Oil: Add 30 ml of vegetable oil to the dough and mix thoroughly until the dough absorbs all the oil.
  • Tip: The oil will make the dough more manageable and contribute to a tender crumb in the final product.

3. First Rise:

• Cover and Let Rise: Cover the bowl with cling film and place it in a warm spot. Let the dough rise for 15-20 minutes.
  • • Tip: The dough will start to puff up slightly during this time.

   

4. Turn the Dough:

• • Fold the Dough: After the first rise, turn the dough over as shown in the video (or simply fold it over itself a few times in the bowl).
    • Tip: Wet your hands slightly to prevent the dough from sticking too much.

• Cover and Let Rise Again: Cover with cling film and let the dough rise for another 15-20 minutes.
  • Tip: This folding process helps to strengthen the dough’s structure, giving the bread a better rise.

5. Second Turn:

• • Fold Again: Wet your hands with water to prevent sticking, and turn the dough over again, folding it as before.
    • • Tip: This step helps to build gluten and distribute the yeast evenly throughout the dough.

     

  • Final Rise: Cover the bowl with cling film and let the dough rise for 50-60 minutes, or until it has doubled in size.
    • Tip: The longer rise allows for more flavor development and a lighter, airier crumb.

6. Shape the Dough:

• • Flour the Work Surface: Generously sprinkle your work surface with flour.
    • Tip: This helps prevent the dough from sticking and makes it easier to shape.
  • Turn Out the Dough: Carefully turn the dough out onto the floured surface. The dough will be quite liquid and sticky.

• • Flatten and Fold: Gently flatten the dough and fold it several times to form a rough shape.
    • Tip: Dust the dough and your hands with flour as needed to make handling easier.
  • Divide the Dough: Dust the top of the dough generously with flour, then divide it into 4 equal parts using a bench scraper or knife.
    • • Tip: For an authentic look, shape the pieces into rustic, oval shapes reminiscent of ciabatta loaves.

     

  • Prepare for Baking: Place the divided dough pieces onto a baking sheet lined with parchment paper.
    • Tip: Leave enough space between the pieces to allow them to expand during baking.

7. Final Rise:

• Cover and Let Rise: Cover the dough pieces with a clean kitchen cloth and let them rise for another 30 minutes.
  • Tip: This final rise will give the bread a light, airy texture and ensure a good oven spring.

8. Bake the Bread:

• • Preheat the Oven: Preheat your oven to 200°C (392°F).
    • • Tip: A hot oven is key to getting a good crust on the bread.

     

  • Create Steam: Place a bowl of boiling water in the oven to create steam. This helps in forming a nice, crusty exterior on the bread.
    • Tip: Alternatively, you can spray the oven walls with water just before baking to create steam.

• Bake: Place the baking sheet in the preheated oven and bake the bread for 30-35 minutes, or until the tops are golden brown and crusty.
  • Tip: The bread should sound hollow when tapped on the bottom, indicating it is fully baked.

9. Cool the Bread:

• Cool on a Rack: Once baked, remove the bread from the oven and transfer it to a wire rack to cool completely.
  • Tip: Letting the bread cool on a rack prevents the bottom from becoming soggy and ensures a nice, crisp crust.

Cocoa Banana Oatmeal Bake

Ingredients

• • 1 cup oatmeal
  • 1 tablespoon cocoa powder

• • 30g walnuts, chopped
  • 1 teaspoon vanilla sugar
  • 30g ground almonds

• • 30g oat flakes
  • 1 banana, mashed
  • 160ml water

Directions

Preheat the Oven:

• Preheat your oven to 180°C (360°F) to ensure it’s ready for baking.

Mix Dry Ingredients:

• In a large bowl, combine the oatmeal, cocoa powder, chopped walnuts, vanilla sugar, ground almonds, and oat flakes. Mix well to evenly distribute the ingredients.

Add Wet Ingredients:

• • Add the mashed banana and water to the dry mixture. Stir thoroughly until all ingredients are well combined.

Prepare the Baking Dish:

• Lightly grease a baking dish with oil to prevent sticking. Pour the oatmeal mixture into the prepared dish and spread it evenly.

Bake:

• Place the dish in the preheated oven and bake for 25 minutes, or until the top is set and a toothpick inserted into the center comes out clean.

Cool and Serve:

• • Allow the bake to cool slightly before serving. Enjoy warm for a comforting dessert or at room temperature for a quick snack.

Serving Suggestions

• • Serve warm with a dollop of Greek yogurt or a scoop of vanilla ice cream for an indulgent treat.
  • Pair with a hot cup of coffee or tea for a satisfying snack.
  • Enjoy with fresh berries or a drizzle of honey for added sweetness.

Cooking Tips

• • For a richer flavor, add a handful of dark chocolate chips to the mixture.
  • Substitute the walnuts with pecans or hazelnuts for a different nutty flavor.
  • Use almond milk instead of water for a creamier texture.

Nutritional Benefits

• • Oatmeal: Provides fiber, vitamins, and minerals, promoting digestive health and sustained energy.
  • Banana: Adds natural sweetness and is rich in potassium and vitamins B6 and C.
  • Walnuts: Offer healthy fats, protein, and essential nutrients for heart health and brain function.

• Cocoa Powder: Contains antioxidants and can boost mood and cognitive function.
• Ground Almonds: Provide protein, healthy fats, and essential nutrients like vitamin E and magnesium.

Dietary Information

• • Gluten-Free: Ensure all ingredients are certified gluten-free if you are sensitive to gluten.

• • No Refined Sugar: Sweetened naturally with banana and a small amount of vanilla sugar.
  • Vegetarian: Contains no meat or fish products.
  • High in Fiber: Oats and bananas provide a good amount of dietary fiber.

Storage Tips

• Store any leftovers in an airtight container at room temperature for up to 2 days.
• For longer storage, keep it in the refrigerator for up to a week.
• The bake can also be frozen for up to a month. Thaw at room temperature before serving.

Baked Eggplant with Minced Meat and Cheese

Ingredients:

• • 1 large eggplant, sliced
  • Olive oil, for drizzling

• • Salt, to taste
  • Black pepper, to taste
  • 3 cloves garlic, minced

• • 1 red onion, finely chopped
  • 500 g (17 oz) minced meat (beef, lamb, or pork)
  • 1 tsp dried basil

• • 1 red bell pepper, chopped
  • 3 tomatoes, diced
  • 2 tbsp tomato paste

• • 1 tsp chili sauce
  • Fresh parsley, chopped (for garnish)
  • Fresh dill, chopped (for garnish)

• 100 g (3.5 oz) mozzarella cheese, shredded
• 100 g (3.5 oz) parmesan cheese, grated

Steps to Make Baked Eggplant with Minced Meat and Cheese:

1. Prepare the Eggplant:

• • Slice the Eggplant: Start by washing and slicing the eggplant into 1/4-inch thick rounds. Sprinkle both sides of the slices with salt and set them aside for 15-20 minutes. This helps draw out any bitterness from the eggplant.

• Pat Dry and Roast: After letting the eggplant rest, use a paper towel to pat the slices dry. Preheat your oven to 200°C (390°F). Place the eggplant slices on a baking sheet lined with parchment paper, drizzle with olive oil, and season with black pepper. Roast the eggplant for about 20 minutes, flipping halfway through, until they are golden and tender. Set aside.

2. Cook the Minced Meat Mixture:

• • Sauté the Garlic and Onion: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the minced garlic and chopped red onion, cooking for about 2-3 minutes until softened and fragrant.
  • Cook the Minced Meat: Add the minced meat to the skillet, breaking it up with a spatula as it browns. Cook until the meat is fully browned, about 5-7 minutes. Season with salt, black pepper, and 1 teaspoon of dried basil.

• Add the Vegetables: Stir in the chopped red bell pepper and diced tomatoes. Cook for another 3-4 minutes until the vegetables soften.
• Add the Tomato Paste and Chili Sauce: Stir in 2 tablespoons of tomato paste and 1 teaspoon of chili sauce. Cook for another 5 minutes, allowing the flavors to blend and the sauce to thicken slightly.

3. Assemble the Dish:

• • Layer the Eggplant and Meat: Grease a baking dish with olive oil and place a layer of roasted eggplant slices on the bottom. Spread a portion of the minced meat mixture over the eggplant. Repeat with another layer of eggplant and meat until all the ingredients are used.

• Top with Cheese: Sprinkle the shredded mozzarella cheese and grated parmesan cheese evenly over the top layer of the eggplant and meat.

4. Bake the Dish:

• Preheat your oven to 180°C (350°F). Place the assembled dish in the oven and bake for 25-30 minutes, or until the cheese is melted, bubbly, and golden brown.

5. Garnish and Serve:

• Once baked, remove the dish from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley and dill for a burst of fresh flavor and color. Serve warm as a main course alongside a simple green salad or crusty bread.

Mixed Nut and Berry Puff Pastry Delight
Table of Contents
Ingredients
For the Pastry Base:
Puff pastry: 800 g (28 oz)
Eggs: 1 pc
Melted butter: 50 g (1.8 oz)
For the Berry Filling:
Berries: 400 g (14 oz)
Honey: 50 g (1.8 oz)
Starch: 40 g (1.4 oz)
Water: 20 ml (0.7 fl oz)
Cinnamon: 20 g (0.7 oz)
For the Nut Mixture:
Peanuts: 200 g (7.1 oz)
Walnuts: 200 g (7.1 oz)
For Garnish:
Sour cream: 100 g (3.5 oz)
Steps to Make the Mixed Nut and Berry Puff Pastry Delight
Step 1: Prepare the Nut Mixture
Chop the Nuts: Start by coarsely chopping the peanuts and walnuts. You want a variety of textures, so don’t chop them too finely.
Mix with Cinnamon: In a medium-sized bowl, toss the chopped nuts with the cinnamon until evenly coated. Set aside for later use.
Step 2: Prepare the Berry Filling
Simmer the Berries: In a small saucepan, add the berries, honey, and 20 ml of water. Let the mixture simmer on medium heat, stirring occasionally.
Thicken with Starch: Dissolve the starch in a little bit of cold water. Once the berry mixture starts to bubble, slowly pour in the starch mixture while stirring continuously. Let it simmer for another 2-3 minutes, or until the filling thickens. Remove from heat and let it cool slightly.
See also Simple and Delicious Potato Croquettes
Step 3: Assemble the Puff Pastry
Prepare the Pastry: Preheat your oven to 180°C (356°F). On a floured surface, roll out the puff pastry to fit the baking pan you’re using, or cut it into rectangles for individual servings. Place the rolled-out puff pastry onto a parchment-lined baking sheet.
Add the Nut and Berry Mixtures: Spread the cinnamon-coated nuts evenly over the puff pastry, leaving about 1-2 cm (0.4-0.8 inches) around the edges for folding. Follow by evenly spooning the berry mixture over the nuts.
Fold the Edges: Fold the edges of the puff pastry over the filling to create a border. This will prevent the filling from spilling out during baking.
Step 4: Bake the Pastry
Brush with Egg Wash: Beat the egg and brush the edges of the pastry with the egg wash for a golden finish.
Bake: Bake the pastry in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crisp. The filling should be bubbly and thick.
Step 5: Garnish and Serve
Drizzle with Melted Butter: As soon as the tart comes out of the oven, drizzle it with the melted butter for added richness.
Add Sour Cream: Serve the tart with a dollop of sour cream on top, which will balance the sweetness of the honey and berries.
Nutrition Facts (Per Serving)
This recipe yields about 8 servings, and the following nutrition facts are approximate values per serving:

Calories: 450 kcal
Protein: 9 g
Fat: 30 g
Carbohydrates: 35 g
Fiber: 5 g
Sugar: 12 g

“Milk Brioche”