PST-Algerie

Category: healthy food

  • Pancakes Without Sugar and Flour

    Pancakes Without Sugar and Flour

    Pancakes Without Sugar and Flour

    Table of Contents

    Ingredients:

    Dough:

    Eggs (small) – 6 pcs.
    Curd cheese (e.g., Philadelphia) – 250 g
    Baking soda – ½ tsp.
    Salt – ¼ tsp.
    Vegetable oil – 25 g

    See also  No-Bake Banana Bliss

    Filling:

    Chicken fillet (boiled) – 300 g
    Onion – 300 g
    Salt and pepper – to taste
    Dried garlic – 1 tsp.
    Chicken broth

    Instructions:

    Preparing the Dough:
    Break the eggs into a blender bowl and add salt. If you want sweet pancakes without using sugar, add a sweetener. Today, I’m making savory pancakes, so I’ll add one teaspoon of sugar to balance the taste.
    Add the cream cheese (I use Philadelphia, but any cottage cheese will work) to the blender.
    Add half a teaspoon of baking soda (approximately 2 g).
    Blend the mixture until smooth.
    Pour the mixture into a bowl and add the vegetable oil. Mix well.
    Cooking the Pancakes:
    Heat a frying pan and lightly grease it with odorless vegetable oil.
    Pour the dough into the pan and spread it in an even layer.
    Cook the pancakes over low heat until they are beautifully golden brown on both sides.
    My frying pan has a good coating and a thick bottom with a bottom diameter of 16 cm. I do not recommend using a larger pan, as it will be difficult to flip the pancakes.
    This recipe makes about 15-16 pancakes.
    Preparing the Filling:
    Heat a frying pan and add some vegetable oil.
    Cut two medium onions into small cubes and fry until golden brown.
    Grind the boiled chicken fillet in a blender and add it to the fried onions.
    Reduce the heat and add spices to taste: salt, black pepper, and one teaspoon of dried garlic.
    To keep the filling moist, add a little chicken broth and stir well. Remove from heat once mixed.
    Assembling the Pancakes:
    Place the filling on each pancake and fold it into an envelope shape.
    If desired, you can also fry the filled pancakes in a pan.
    Nutritional Benefits:
    High in protein from eggs and chicken.
    Low in carbohydrates, making them suitable for keto and low-carb diets.
    Rich in calcium from the curd cheese.

    Dietary Information:

    See also  Baklava With Walnuts
    Keto-friendly: Suitable for ketogenic diets.
    Gluten-free: No flour used in the recipe.
    Diabetic-friendly: No added sugar, suitable for diabetics.

    Storage:

    Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days.
    Reheat in a frying pan or microwave before serving.
  • Tall And Easy Vanilla Sponge Cake

    Tall And Easy Vanilla Sponge Cake

    Tall And Easy Vanilla Sponge Cake

    Ingredients:

    5 eggs
    250 grams of flour
    250 grams of sugar
    8 grams of yeast
    zest of 1 lemon
    37 ml of water
    37ml oil
    1 teaspoon vanilla
    a pinch of salt

    Preparation:

    1. Preheat the oven to 170ºC
    2. Separate the whites from the yolks and, when beating the whites, add a little salt to enhance their flavor.
    3. We can mount the egg whites with a stick mixer, manually or by machine, it doesn’t matter.
    4. When the egg whites have whitened, add half the sugar and continue beating until stiff.
    5. In a bowl, add the egg yolks, sugar and the mixture of water and oil, the same amount of both.
    7. Also add a tablespoon of vanilla essence and the lemon and orange skin, the skin is optional, you can add it to taste.
    8. With a whisk, beat until well incorporated.
    9. Next, add the sifted flour and baking powder to the mixture and continue beating until the dough comes together.
    10. Add two tablespoons of egg whites to lighten the mixture and stir.
    11. Once the whites are incorporated, add the rest and continue mixing, little by little, stirring gently.
    12. It is very important to make enveloping movements because it will give our cake the desired softness.
    13. In a 20 cm diameter x 10 cm high mould, with a bit of butter or flour to facilitate unmolding, pour the dough little by little into the mould.
    14. Hit the bowl several times on the table so that the air bubbles come to the surface.
    15. Bake in a preheated oven at 170ºC, with the tray in front of the centre, for 55 minutes.
    16. It is important not to open the oven during the first 45 minutes.
    17. After 50 minutes, we check with a toothpick to see if our cake is ready. When the toothpick comes out dry, we will know that our cake is done.
    18. Once our basic cake is baked, we take it out of the oven and take it out of the mould: we turn it over and carefully let it fall.
    19. We only have to let our sponge cake cool and enjoy it.
  • Homemade Apple and Carrot Juice Recipe

    Homemade Apple and Carrot Juice Recipe

    Homemade Apple and Carrot Juice Recipe

    Components:

      1. Four large carrots, cleaned and de-seeding

      1. Two big apples, cored and cleaned
      2. Peeling the fresh ginger (approximately an inch piece) is optional but adds more zing.

    1. Use freshly squeezed lemon juice (from half a lemon) to retain colour and improve flavour.

    Tools:

      1. blender or juicer

    Ezoic

    1. Strainer with fine mesh (if blending)
    2. oversized dish or jug

    Guidelines:

    Get the ingredients ready:

    Ezoic

    • Just chop the apples and carrots into small enough pieces to pass into the feed chute if you’re using a juicer.
    • To facilitate blending, cut the apples and carrots into small pieces if you’re using a blender.

    Juice Extraction:

    • Regarding Juicer Users: Put the apples, carrots, and, if using, the ginger into the juicer. To get the most juice out of the carrots and apples, switch between them.
    • For blender users: To aid in the blending process, add 1/2 cup water to the blender along with the diced apples, carrots, and ginger. Process till smooth.

    Pour the Mixture Through a Strainer:

    • If you blended the mixture, transfer it into a big dish or pitcher using a fine-mesh strainer. Press down with the back of a spoon to get out as much juice as you can.

    Incorporate Lemon Juice:

      • Add the lemon juice and stir. This keeps the juice bright and stops oxidation in addition to adding a delicious tang.

    EzoicTo Serve or Put Away:

      • To have the freshest flavour, serve the juice right away over ice.
      • If you want to store the juice, put it in a sealed container and keep it cold. To ensure optimal quality, consume within 24 hours.

    » MORE:  Day and Night Cake: A Quick and Delicious Treat

    Advantages for Health:

      • Apples are an excellent source of vitamin C and soluble fibre.
      • Beta-carotene, fibre, potassium, vitamin K1, and antioxidants are all found in carrots.

      • Ginger can help with digestion and contribute anti-inflammatory qualities.
      • Lemon not only improves the flavour but also increases the amount of vitamin C, which strengthens the immune system.
      • Savour your vibrant, fresh apple and carrot juice for a revitalising afternoon pick-me-up or as a great way to start the day!

  • Baked Oat and Fruit Energy Balls

    Baked Oat and Fruit Energy Balls

    Baked Oat and Fruit Energy Balls

    Table of Contents

    Ingredients:

      • 1 cup rolled oats (100g)
      • 10g raisins
      • 25g cranberries
      • 40g nuts (chopped)
      • 1 tablespoon sesame seeds
      • 1 teaspoon baking powder
      • 1 banana (mashed)
      • 100g yogurt
      • Water (as needed to reach the right consistency)
      • Coconut flakes (for rolling the balls)

    Directions:

      1. Preheat the oven: Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
      2. Mix the dry ingredients: In a large bowl, combine the rolled oats, raisins, cranberries, chopped nuts, sesame seeds, and baking powder.
      3. Prepare the wet ingredients: In a separate bowl, mash the banana and mix in the yogurt. Add this to the dry ingredients and stir to combine. If the mixture is too dry, add a small amount of water until you reach a sticky but formable consistency.
      1. Shape the mixture into balls: Using your hands, form the mixture into small balls (about the size of a golf ball). Roll each ball in coconut flakes to coat the outside.
      2. Bake: Place the balls on the lined baking sheet and bake for 25-30 minutes or until they are golden brown and firm to the touch.
      3. Cool and serve: Let the balls cool slightly before serving. Enjoy as a healthy snack or breakfast treat!

    Serving Suggestions:

      • Enjoy them as a quick breakfast on the go.
      • Serve with a drizzle of honey or nut butter for extra flavor.
      • Pair with a smoothie or a cup of coffee for a filling snack.

    Cooking Tips:

      • You can swap the banana with applesauce or pumpkin puree if you want a different flavor.
      • Feel free to substitute cranberries and raisins with any other dried fruits like chopped dates or apricots.
      • For a crunchier texture, toast the nuts before adding them to the mix.
    See also  SPONGY CAKE

    Nutritional Benefits:

      • High in Fiber: Thanks to the oats, raisins, and cranberries, these energy balls support healthy digestion.
      • Rich in Healthy Fats: Nuts and sesame seeds provide essential fatty acids that are beneficial for heart health.
      • Natural Sweetness: The banana and dried fruits naturally sweeten the recipe, avoiding the need for added sugars.
    • Protein Boost: The yogurt adds a source of protein, making these energy balls a balanced snack.

    Dietary Information:

      • Vegetarian
      • Can be made dairy-free by using plant-based yogurt.
    • Gluten-Free (if using certified gluten-free oats)

    Storage:

      • Store in an airtight container at room temperature for up to 3 days.
      • Refrigerate for up to a week.
    • Freeze for up to 3 months. To enjoy, thaw and reheat in the oven for a few minutes to bring back the crisp texture.
  • LEMON CAKE Preheat the oven

    LEMON CAKE Preheat the oven

    LEMON CAKE Preheat the oven

    Table of Contents

    Ingredients:
    • 4 eggs
    • 100 ml of extra virgin olive oil or butter
    • 180g of sugar
    • 280g of flour
    • 15 g baking powder
    • 150 g plain yogurt NOT Greek yogurt
    • 60ml lemon juice
    • The grated zest of 2 lemons
    Preparation:

    1. Preheat the oven. Grease a round mold with butter and sprinkle it with flour. Eliminate excess flour (instead of flour and butter you can use baking paper). Mold diameter: 20 cm.
    2. Beat the egg with the sugar until creamy and whitish. Keep beating and add the oil little by little.
    3. Add the grated lemon peel, lemon juice and yogurt. Beat a little more so that the mixture is homogeneous.
    4. Add flour and baking powder. Beat a little more until smooth.
    5. Pour the lemon cake batter into the mold and smooth it out. Bake for about 45 minutes. Oven: 180ºC.
    6. When you take the cake out of the oven, leave it in the pan for 10 minutes, then remove the pan and transfer it to a wire rack to cool completely.

  • Super Energy Dessert: No White Sugar, No Baking Required!

    Super Energy Dessert: No White Sugar, No Baking Required!

    Super Energy Dessert: No White Sugar, No Baking Required!

    Table of Contents

    In today’s health-conscious world, finding delicious treats that are both nutritious and satisfying can be a challenge. But fear not, because we have a delightful solution for you – a super energy dessert that contains no white sugar and requires no baking! This delectable treat is not only mouthwatering but also packed with natural goodness. Join us on this culinary journey as we explore the ingredients and preparation steps for this guilt-free indulgence.

    Ingredients You’ll Need:

    Before we dive into the preparation steps, let’s take a look at the wholesome ingredients that make up this super energy dessert:

    1. Dates: 100g (approx. 3.5 ounces)
    2. Apples: 70g (approx. 2.5 ounces)
    3. Dried Cranberries: 45g (approx. 1.6 ounces)
    4. Raisins: 50g (approx. 1.8 ounces)
    5. Dried Apricots: 80g (approx. 2.8 ounces)
    6. Pumpkin Seeds: 50g (approx. 1.8 ounces)
    7. Almonds: 70g (approx. 2.5 ounces)
    8. Roasted Cashews: 75g (approx. 2.6 ounces)
    9. Sesame Seeds (reserve some for garnishing): 35g (approx. 1.2 ounces)
    10. Pine Nuts: 20g (approx. 0.7 ounces)
    11. Flax Seeds: 20g (approx. 0.7 ounces)
    Preparation Steps:

    Now that you have all the ingredients ready, let’s embark on the journey of creating this delectable super energy dessert:

    Preparing the Dried Fruits
    • Start by rinsing the dried fruits in cold water to remove any preservatives and activate their nutrients. Soak them for 15-20 minutes.
    See also  Unforgettable Orange Cake Delight Forget all other cakes
    Nuts and Seeds
    • While the fruits are soaking, slice the almonds and roughly chop the cashews.
    • Lightly roast the pumpkin seeds and pine nuts in a dry pan until fragrant to enhance their flavor.
    Fruit Blend
    • After soaking, pit the dates and chop them along with the dried apricots into small pieces.
    • In a blender, combine the soaked dates, apples, dried cranberries, raisins, and apricots. Blend until smooth.
    Texture and Crunch
    • Mix in the sliced almonds and roasted cashews to the fruit blend for added texture.
    • Stir in the sesame seeds, saving some for garnishing.
    • Add the pumpkin seeds, pine nuts, and flax seeds to the mixture, boosting its nutritional value and flavor.

    Combine and Shape

    • Thoroughly mix all the ingredients to achieve a well-combined texture.
    • Shape the mixture into a cylindrical log.
    • Roll the log in the remaining sesame seeds for an appealing outer texture.
    Chilling Time
    • Refrigerate the log for about 2 hours to set.
    Serving
    • After chilling, slice the log into bite-sized energy bars.
    • Wrap each bar in parchment paper for convenient storage and snacking.

    Now, you have a batch of these delicious and nutritious energy bars ready to enjoy anytime you need a quick energy boost!

    Conclusion

    This super energy dessert is a testament to the fact that healthy snacks can be incredibly tasty. With no white sugar and no baking required, it’s a guilt-free pleasure that you can indulge in without any reservations. Whether you’re looking for a post-workout snack or a wholesome treat for your kids, these energy bars have got you covered. So, give them a try, and you’ll be pleasantly surprised by the burst of flavors and energy they provide!

  • SIMPLE GREEN SMOOTHIE

    SIMPLE GREEN SMOOTHIE

    SIMPLE GREEN SMOOTHIE

    Table of Contents

    INGREDIENTS:

     

    • 1 cup fresh spinach leaves, washed
    • 1 ripe banana
    • 1/2 cucumber, peeled and sliced
    • 1/2 cup pineapple chunks (fresh or frozen)
    • 1/2 lemon, juiced
    • 1 cup almond milk (or any milk of your choice)
    • Ice cubes (optional)

    ENJOY!

  • A Very Simple and Delicious Recipe for Cauliflower in the Oven

    A Very Simple and Delicious Recipe for Cauliflower in the Oven

    A Very Simple and Delicious Recipe for Cauliflower in the Oven

    Table of Contents

    If you’re looking for a quick and delicious side dish or snack, look no further than this easy recipe for cauliflower in the oven. With just a few simple ingredients and minimal effort, you can create a flavorful and satisfying dish that will have everyone coming back for seconds. In this article, we’ll take you through the step-by-step process of making this mouthwatering cauliflower recipe.

    Ingredients You’ll Need:

    • Cauliflower – 600 g
    • Egg – 1 large
    • Sour cream – 150 g (or white yogurt)
    • Salt, to taste
    • Black pepper, to taste
    • Dried garlic
    • Cheese – 50 g
    • Olive oil
    Preparation:

    Now that you have all your ingredients ready, let’s get started with the preparation:

    Prepare the Cauliflower:

    Begin by separating the cauliflower into florets. You’ll want them to be bite-sized pieces, so they cook evenly.

    Boil the Cauliflower:

    Next, bring a pot of salted water to a boil. Add the cauliflower florets and let them cook for 1 to 2 minutes. This blanching step will help soften the cauliflower slightly.

    Prepare the Creamy Mixture:

    In a separate bowl, whisk together the egg, grated cheese, sour cream, a pinch of salt, a dash of black pepper, and some dried garlic. Mix until you have a smooth and creamy consistency.

    Combine Cauliflower and Creamy Mixture:

    Add the blanched cauliflower florets to the creamy mixture. Gently fold them in, ensuring that each piece of cauliflower is well-coated with the delicious mixture.

    See also  No-Bake Chocolate Cake in 5 Minutes
    Grease the Baking Dish:

    Take a baking dish and generously grease it with olive oil. This will prevent the cauliflower from sticking to the dish during baking.

    Bake:

    Now, transfer the cauliflower and creamy mixture into the greased baking dish. Make sure to spread it out evenly.

    Baking Time:

    Preheat your oven to 200°C (392°F). Place the baking dish in the preheated oven and bake for 20 to 25 minutes. Keep an eye on it; you’ll know it’s ready when the cauliflower turns golden brown and the top becomes nicely crispy.

    Conclusion:

    In just a few simple steps, you’ve created a mouthwatering dish of oven-baked cauliflower that’s creamy, cheesy, and full of flavor. It’s the perfect side dish for any meal or a tasty snack on its own. Impress your family and friends with this easy recipe, and they’ll be asking for more!

  • Potatoes with Vegetables in the Oven! Simple, Quick, and Very Tasty!

    Potatoes with Vegetables in the Oven! Simple, Quick, and Very Tasty!

    Potatoes with Vegetables in the Oven! Simple, Quick, and Very Tasty!

    Table of Contents

    In this delectable recipe, we will explore how to make a mouthwatering dish of potatoes with vegetables in the oven. This simple and quick recipe combines the earthy goodness of potatoes with the vibrant flavors of cauliflower, carrots, and sweet peppers. It’s not only a delightful side dish but also a great way to sneak in some nutritious vegetables. Let’s dive into the details of this easy-to-follow recipe.

    Ingredients:

    • Cauliflower – 500 g.
    • Carrots – 2 – 3 (average)
    • 1 Paprika
    • Potatoes – 500 g.
    • Salt
    • Black pepper
    • Sweet peppers
    • Olive oil – 2 tbsp.
    • Dried parsley
    • Dry garlic

    Preparation:

    Now, let’s walk through the step-by-step preparation of this delicious dish:

    Prepare the Vegetables:

    • Start by removing the cauliflower florets from the stem and cutting them into smaller pieces.

     Slice the Carrots:

    • Peel the carrots and slice them into thin, round pieces.

     Prepare the Paprika:

    • Cut the paprika into strips for that extra burst of color and flavor.

    Dice the Potatoes:

    • Peel the potatoes and cut them into bite-sized pieces.

    Season the Vegetables:

    • In a mixing bowl, add the cauliflower, carrots, paprika, and potatoes.

    Season to Perfection:

    • Sprinkle salt, black pepper, dried garlic, dried parsley, and a drizzle of extra virgin olive oil over the vegetables.
    See also  The Famous Bread That Drives the Whole World Crazy! Recipe in 5 Minutes!

    Mix Thoroughly:

    • Gently mix all the ingredients together with a spoon, ensuring that the seasonings are evenly distributed.

    Bake to Perfection:

    • Preheat your oven to 200°C (392°F).
    • Spread the seasoned vegetables on a baking sheet lined with parchment paper.
    Cooking Time:
    • Bake the vegetables in the preheated oven for 35-40 minutes, or until they are beautifully golden and tender.
    Serve and Enjoy:
    • Once done, bring this flavorful dish to the table as a side dish. It pairs wonderfully with your choice of meat or fish.
    Conclusion:

    This simple recipe for potatoes with vegetables in the oven is a fantastic way to elevate your side dish game. The combination of cauliflower, carrots, paprika, and potatoes, seasoned to perfection, creates a symphony of flavors that will leave your taste buds singing. Plus, it’s a quick and easy way to incorporate more vegetables into your diet.

  • Perfectly Soft Focaccia Recipe

    Perfectly Soft Focaccia Recipe

    Focaccia is a beloved Italian flatbread known for its rich flavor and soft, airy texture. The secret to achieving that perfect softness lies in the ingredients, kneading technique, and resting periods. This recipe will guide you through creating a delectable focaccia that’s perfect as a side dish, for sandwiches, or enjoyed on its own.

    Ingredients

    For the Dough:

    • 4 cups (500g) all-purpose flour
    • 1 ½ cups (360ml) warm water (about 100°F/37°C)
    • 2 teaspoons active dry yeast
    • 2 teaspoons sugar
    • 2 teaspoons sea salt
    • ¼ cup (60ml) extra virgin olive oil (plus more for drizzling)

    For Toppings:

    • Sea salt (for sprinkling)
    • Fresh rosemary (or your choice of herbs)
    • Cherry tomatoes, halved (optional)
    • Sliced olives (optional)
    • Garlic cloves, thinly sliced (optional)

    Equipment Needed

    • Large mixing bowl
    • Measuring cups and spoons
    • Plastic wrap or a kitchen towel
    • Baking sheet or pan (13×18 inches)
    • Parchment paper (optional)
    • Rubber spatula or wooden spoon
    • Pastry brush

    Instructions

    Step 1: Activate the Yeast

    1. In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until frothy. This indicates that the yeast is active.

    Step 2: Mix the Dough

    1. In a large mixing bowl, add the flour and salt, then make a well in the center. Pour the activated yeast mixture and ¼ cup of olive oil into the well.
    2. Using a rubber spatula or wooden spoon, mix until a sticky dough forms. The dough should be wet and slightly tacky—this is key for a soft focaccia.

    Step 3: Knead the Dough

    1. Turn the dough out onto a lightly floured surface. Knead it for about 5-7 minutes. If the dough is too sticky, add a little flour as needed, but be careful not to add too much. The dough should remain moist.

    Step 4: First Rise

    1. Transfer the dough to a large, greased bowl. Cover it with plastic wrap or a kitchen towel. Let it rise in a warm place for 1-2 hours, or until it has doubled in size.

    Step 5: Shape the Dough

    1. Once the dough has risen, punch it down to release the air. Turn it out onto a lightly floured surface and gently stretch it into a rectangle or oval shape, about ½ inch thick.
    2. Transfer the shaped dough to a greased baking sheet or pan lined with parchment paper. If using a baking sheet, the dough should fill it well, but it can also be placed in a 9×13-inch pan for thicker focaccia.

    Step 6: Second Rise

    1. Cover the dough again with a kitchen towel and let it rise for another 30-45 minutes until it has puffed up.

    Step 7: Prepare for Baking

    1. Preheat your oven to 425°F (220°C).
    2. After the second rise, use your fingers to dimple the surface of the dough, creating deep indentations. Drizzle additional olive oil over the top, allowing it to pool in the dimples.

    Step 8: Add Toppings

    1. Sprinkle sea salt generously over the top. If desired, add fresh rosemary, halved cherry tomatoes, sliced olives, or garlic. The toppings can be customized based on your preferences—experiment with other herbs and spices for a unique twist.

    Step 9: Bake the Focaccia

    1. Bake in the preheated oven for 20-25 minutes or until golden brown and crispy on the edges. The internal temperature should reach about 200°F (93°C).

    Step 10: Cool and Serve

    1. Once baked, remove the focaccia from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool further.
    2. Slice and serve warm or at room temperature. It pairs wonderfully with olive oil for dipping or can be used for sandwiches.

    Tips for Soft Focaccia

    1. Hydration: The higher the hydration (water content), the softer the focaccia will be. Don’t be afraid of a sticky dough; it’s essential for that airy texture.
    2. Resting Time: Allowing the dough to rise properly is crucial. The longer, slower rise develops flavor and texture. Consider doing an overnight rise in the refrigerator for added depth.
    3. Use Quality Olive Oil: A good quality extra virgin olive oil enhances the flavor and adds moisture to the focaccia.
    4. Experiment with Flavors: While classic focaccia is delicious, don’t hesitate to get creative with toppings—try caramelized onions, sun-dried tomatoes, or even cheese.
    5. Storage: Focaccia is best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, freeze it wrapped tightly in plastic.

    Conclusion

    Homemade focaccia is a delightful addition to any meal, offering a soft and flavorful experience that store-bought versions simply can’t match. With this easy recipe, you’ll have a beautiful, golden loaf that’s sure to impress friends and family. Enjoy the process, and don’t forget to share your delicious creation!

  • Cabbage and Meat Pie

    Cabbage and Meat Pie

    Cabbage and Meat Pie

    Table of Contents

    Ingredients:

    For the Filling:

      • Cabbage – 1 small head (about 600 g)
      • Vegetable oil – 30 ml
      • Onions – 2 medium
      • Ground meat (beef, pork, or a mixture) – 300 g
      • Salt – to taste
      • Paprika – to taste
      • Ground black pepper – to taste
    • Ground coriander – to taste

    For the Batter:

      • Eggs – 3 large
      • Sour cream – 2 tablespoons
      • Salt – to taste
      • Paprika – to taste
      • Ground black pepper – to taste
    • All-purpose flour – 4-5 tablespoons

    Step-by-Step Instructions:

    1. Prepare the Cabbage:

      • Begin by washing the cabbage thoroughly. Remove any outer leaves that are tough or damaged.
      • Chop the cabbage into thin strips, similar to how you would for coleslaw.
    • In a large skillet, heat the vegetable oil over medium heat. Add the chopped cabbage and cook it until softened, about 10-12 minutes, stirring occasionally to prevent it from burning. Season the cabbage with salt to taste.

    2. Cook the Meat Filling:

      • While the cabbage is cooking, peel and finely chop the onions.
      • In a separate skillet, heat a little vegetable oil over medium heat. Add the onions and sauté until they become soft and translucent, about 5 minutes.
      • Add the ground meat to the onions, breaking it up with a spatula as it cooks. Stir and cook the meat until it’s browned and fully cooked, about 8-10 minutes.
      • Season the meat with salt, paprika, ground black pepper, and ground coriander to taste. Stir well to distribute the spices evenly throughout the meat.
      • Once the meat is cooked and the spices are incorporated, remove it from heat.
    See also  Easy Homemade Bread Recipe

    3. Combine the Filling:

      • Once the cabbage is softened, combine it with the cooked meat and onions in the same skillet. Stir everything together so that the cabbage and meat are evenly mixed.
      • Adjust the seasoning if needed by adding more salt, pepper, or paprika to taste.
      • Set the filling aside to cool slightly while you prepare the batter.

    4. Prepare the Batter:

      • In a large mixing bowl, whisk the eggs until they are frothy.
      • Add the sour cream to the eggs and whisk again until smooth and fully combined.
      • Season the batter with salt, paprika, and ground black pepper to taste.
    • Gradually add the flour, one tablespoon at a time, whisking continuously until you have a smooth, thick batter. The batter should be thick enough to coat the back of a spoon but not too dense.

    5. Assemble the Pie:

      • Preheat your oven to 180°C (350°F).
      • Grease a baking dish or line it with parchment paper.
    • Spread the cabbage and meat filling evenly across the bottom of the dish.
    • Pour the prepared batter over the filling, making sure to cover it completely. Use a spatula to spread the batter evenly if needed.

    6. Bake the Pie:

      • Place the assembled pie in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the batter is fully set.
    • You can check for doneness by inserting a toothpick into the center of the pie. If it comes out clean, the pie is ready.
    • Once baked, remove the pie from the oven and let it cool for a few minutes before slicing and serving.
    See also  Diet Oatmeal Apple Cookies: Healthy Dessert to Satisfy Your Sweet Tooth and Aid Weight Loss!

    Cooking Tips:

      • Finely Chop the Cabbage: To ensure even cooking, chop the cabbage into thin strips. This will help it soften faster and blend better with the meat filling.
      • Add Extra Veggies: If you’d like to add more vegetables to the pie, consider adding grated carrots or chopped bell peppers. Just sauté them along with the onions for added flavor and texture.
      • Choose Your Meat: You can use any type of ground meat for this recipe, including beef, pork, or even chicken. A mixture of beef and pork will give the pie a richer flavor, but chicken or turkey can make it a lighter dish.
      • Make Ahead: This pie can be prepared ahead of time. Simply assemble the pie and refrigerate it before baking. When you’re ready to serve, bake it fresh and enjoy.
    • Add Cheese: For a richer flavor, sprinkle some grated cheese, like mozzarella or cheddar, on top of the pie during the last 10 minutes of baking.

    Storage:

      • Refrigeration: Store any leftover pie in an airtight container in the refrigerator for up to 3 days. Reheat slices in the oven or microwave before serving.
      • Freezing: You can freeze this pie for up to 1 month. Allow it to cool completely, then wrap it tightly in plastic wrap and foil before freezing. To reheat, thaw it in the refrigerator overnight and bake at 180°C (350°F) until warmed through.

    Nutritional Facts (per serving):

      • Calories: 320 kcal
      • Fat: 16 g
      • Carbohydrates: 25 g
    • Protein: 18 g
    • Fiber: 3 g
    • Sodium: 600 mg
  • Healthy Nut and Seed Cookies – Flourless and Sugar-Free Recipe

    Healthy Nut and Seed Cookies – Flourless and Sugar-Free Recipe

    Healthy Nut and Seed Cookies – Flourless and Sugar-Free Recipe

    Indulge in these nutritious and energy-packed cookies without flour and sugar! Here’s how to make them:

    **Ingredients:**


    – 70g Dried Apricots (about 2.5 ounces)
    – Water (for soaking apricots)
    – 50g Walnuts (about 1.8 ounces), chopped
    – 70g Hazelnuts (about 2.5 ounces)
    – 30g Pumpkin Seeds (about 1 ounce)
    – 40g Sunflower Seeds (about 1.4 ounces)
    – 20g Sesame Seeds (about 0.7 ounces)
    – 20g Flaxseed (about 0.7 ounces)
    – 60g Almonds (about 2 ounces)
    – 20g Pine Nuts (about 0.7 ounces)
    – 40ml Natural Honey (about 1.4 ounces)
    – 1 Egg White
    – Pinch of Salt

    ‍ **Instructions:**

    1. **Prepare Dried Apricots:**
    – Soak dried apricots in cold water for 15-20 minutes. Drain excess water.

    2. **Chop and Mix Nuts and Seeds:**


    – Chop walnuts, hazelnuts, almonds, and pine nuts with a knife.
    – In a mixing bowl, combine chopped nuts with pumpkin seeds, sunflower seeds, sesame seeds, and flaxseed.

    3. **Add Dried Apricots and Honey:**


    – Add soaked and drained dried apricots to the nut-seed mixture.
    – Pour in natural honey and mix well.

    4. **Incorporate Egg White and Salt:**


    – Add one egg white to the mixture.
    – Sprinkle a pinch of salt.
    – Mix until everything is well combined.

    5. **Form Cookies and Bake:**


    – Line a baking sheet with parchment paper.
    – Scoop portions of the mixture onto the sheet to form cookies.
    – Bake in a preheated oven at 180°C (360°F) for 15-20 minutes or until golden brown.

    6. **Cool and Enjoy:**


    – Allow the cookies to cool on a wire rack.
    – Enjoy your healthy, flourless, and sugar-free nut and seed cookies!

  • Egg and Cheese Breakfast Sandwich Recipe

    Egg and Cheese Breakfast Sandwich Recipe

    Egg and Cheese Breakfast Sandwich Recipe

    Table of Contents

    Ingredients:

      • 3 eggs
      • ½ small onion, finely chopped
      • Fresh parsley, chopped
      • Salt, to taste
      • Paprika, to taste
      • Tomato sauce (as needed)
      • 4 slices of cheese
      • Tomato slices
      • Butter (for spreading)

    Directions:

    • Prepare the Egg Mixture:
        • Beat the eggs in a bowl.
        • Stir in the chopped onion, parsley, salt, and paprika.

       

    • Assemble the Sandwiches:
        • Butter one side of each bread slice.
        • Spread tomato sauce on the unbuttered sides of two slices.

       

      • Add cheese and tomato slices on top.
    • Cook the Egg Mixture:
        • Heat a pan with butter and cook the egg mixture until set.

       

      • Place cooked eggs on the prepared bread with cheese and tomatoes.
    • Grill the Sandwiches:
        • Grill sandwiches in a pan for 2-3 minutes per side, pressing gently until golden brown and the cheese melts.

       

    Serving Suggestions:

      • Serve with a side of fresh fruit or a smoothie for a balanced meal.

    Cooking Tips:

      • Add herbs like oregano or basil for extra flavor.
      • Use whole wheat bread for added fiber.

    Nutritional Benefits:

      • Eggs: High in protein and rich in essential vitamins.
      • Cheese: Provides calcium and protein.
    • Tomatoes: Rich in vitamins C and K, and antioxidants like lycopene.

    Dietary Information:

      • Vegetarian: Suitable for vegetarians.
    • Gluten-Free Option: Use gluten-free bread.

    Nutritional Facts (per sandwich):

      • Calories: 250
      • Protein: 15g
      • Carbohydrates: 20g
      • Fat: 12g

    Storage:

    • Best served fresh but can be refrigerated for up to 1 day. Reheat in a pan or toaster.
  • Addictive Spinach Stuffed Pastry

    Addictive Spinach Stuffed Pastry

    Addictive Spinach Stuffed Pastry

    Table of Contents

    Ingredients:

    For the Dough:

    – 2 onions, finely chopped
    – A pinch of green onion leaves, chopped
    – 500 grams of spinach, chopped
    – A pinch of parsley, chopped
    – 1 glass of kefir (200ml)
    – 1 tea glass of water (90ml)
    – 1 teaspoon salt (8 grams)
    – 1 egg white
    – 3.5 cups of wheat flour (420 grams)
    – 1 teaspoon butter (15 grams)
    – 1 tablespoon vegetable oil (12ml)
    – Sesame seeds and black cumin seeds for topping

    For the Filling:

    – 1 teaspoon red pepper flakes (5 grams)
    – 1 teaspoon salt (4 grams)
    – 1 teaspoon each of black pepper, cumin, mint
    – Hot or sweet pepper (optional)
    – 1 tablespoon kefir
    – 1 tablespoon vegetable oil

    Instructions:

    For the Dough:

    1. In a mixing bowl, combine finely chopped onions, green onion leaves, chopped spinach, and chopped parsley.
    2. Add kefir, water, salt, egg white, and mix well.
    3. Gradually add wheat flour while continuing to mix until the dough comes together.
    4. Knead the dough until it’s smooth and elastic. Add a teaspoon of butter and a tablespoon of vegetable oil. Knead again until well incorporated.
    5. Divide the dough into 9 equal portions and shape them into balls.

    For the Filling:

    1. In a separate bowl, mix red pepper flakes, salt, black pepper, cumin, mint, and hot or sweet pepper (if desired).
    2. Add a tablespoon of kefir and a tablespoon of vegetable oil to create a paste-like mixture.

    See also  Cheesy Potato Gratin Recipe
    For Assembly:

    1. Take one dough ball and roll it out into a thin circle.
    2. Place a spoonful of the prepared filling in the center of the dough.
    3. Fold the dough in half to create a half-moon shape and press the edges to seal.
    4. Repeat with the remaining dough balls and filling.
    5. Place the stuffed pastries on a baking sheet.
    6. Mix an egg yolk with kefir and vegetable oil, then brush it on top of the pastries.
    7. Sprinkle sesame seeds and black cumin seeds on top.

    To Bake:

    1. Preheat the oven to 180°C (350°F).
    2. Bake the pastries in the oven for 25-30 minutes or until they are golden brown.

    Enjoy these addictive spinach stuffed pastries! They’re easy to make and simply irresistible.

  • Juicy Stuffed Chicken Breasts with Cheesy Potato Bake

    Juicy Stuffed Chicken Breasts with Cheesy Potato Bake

    Juicy Stuffed Chicken Breasts with Cheesy Potato Bake

    Table of Contents

    Ingredients:

    For the Stuffed Chicken Breasts:
    – 4 chicken breasts, halved
    – Salt
    – Black pepper
    – Italian spice mix
    – 150 grams cheese
    – Fresh parsley, chopped
    – 3 cloves of garlic, minced

    For the Cheesy Potato Bake:

    – 600 grams potatoes, sliced
    – Salt
    – Vegetable oil
    – Dried parsley

    For the Sauce:

    – 200 ml vegetable oil
    – 1 egg
    – 1 tablespoon mustard
    – 2 tablespoons vinegar (9%)
    – Salt
    – Black pepper
    – 3 cloves of garlic, minced

    For Garnish:
    – Fresh dill, chopped

    Instructions:

     

    1. Halve the 4 chicken breasts and place them between sheets of cling film. Pound them until they are evenly thin.

    2. Season the chicken breasts with salt, black pepper, and Italian spice mix. Make sure the spices are distributed evenly. Allow the chicken to marinate for 30 minutes.

    3. Preheat your oven to 180°C (356°F).

    4. In a bowl, combine 150 grams of cheese, chopped fresh parsley, and minced garlic.

    5. Lay out the chicken breasts and place the cheese mixture evenly on each piece.

    6. Roll up each chicken breast, securing the stuffing inside. Repeat with all pieces.

    7. In a baking dish, place 600 grams of sliced potatoes. Season them with salt and a drizzle of vegetable oil. Sprinkle with dried parsley.

    8. Lay the stuffed chicken breasts over the potatoes.

    9. In a separate bowl, prepare the sauce by mixing 200 ml of vegetable oil, 1 egg, 1 tablespoon of mustard, 2 tablespoons of vinegar (9%), salt, black pepper, and minced garlic. Beat the mixture well with a mixer.

    See also  Quick Walnut Rolls Recipe

    10. Spread the sauce over the stuffed chicken breasts.

    11. Bake in the preheated oven for 40 minutes at 180°C (356°F).

    12. After 40 minutes, remove the dish from the oven and sprinkle with cheese. Return it to the oven and bake for an additional 5 minutes at 190°C (374°F) or until the cheese is melted and golden.

    13. Garnish with fresh chopped dill.