PST-Algerie

Category: healthy food

  • Homemade Cheese in Just 5 Minutes

    Homemade Cheese in Just 5 Minutes

    Homemade Cheese in Just 5 Minutes

    Table of Contents

    Why buy cheese when you can make it at home in no time? Here’s how:

    Ingredients:

    • Empty plastic bottle
    • 2 liters of milk
    • Salt
    • 50 milliliters of white vinegar
    • 100 grams of butter
    • 200 grams of mozzarella cheese

    To Serve:

    • Bread
    • Tomato
    • Balsamic sauce

    Instructions:

    1. Pour 2 liters of milk into a large pot and heat it until it’s almost boiling.
    2. Add a pinch of salt and 50 milliliters of white vinegar to the milk. Stir gently.
    3. Turn off the heat and let the mixture sit for about 5 minutes. It should curdle during this time.
    4. Place a cheesecloth or clean kitchen towel over the top of a plastic bottle and secure it with a rubber band.
    5. Carefully pour the curdled milk into the bottle, allowing the whey to drain out. This can take a few minutes.
    6. Once most of the whey has drained, remove the cheese from the bottle. It should be firm and ready to use.
    7. In a separate pan, melt 100 grams of butter and add 200 grams of mozzarella cheese. Stir until the cheese is melted and well combined.
    8. Serve your homemade cheese with bread, sliced tomatoes, and a drizzle of balsamic sauce.

     

    Enjoy your quick and delicious homemade cheese! 

  • The Softest 5-Minute Cake in the World

    The Softest 5-Minute Cake in the World

    The Softest 5-Minute Cake in the World

    Table of Contents

    Discover the magic of this incredibly delicious and quick cake! 1f9291f34b

    1f4dd Ingredients:
    • 3 medium eggs 1f95a
    • Pinch of salt 1f9c2
    • 8g vanilla sugar or vanillin 1f366
    • 150g of sugar 1f36c
    • Zest of a lemon 1f34b
    • 120ml sunflower seed oil 1f33b
    • 150ml of milk 1f95b
    • 250g of 00 flour 1f35e
    • 16g of sweet yeast 1f9c1
    Decorations:

    Apricot jam 1f351
    Grated coconut 1f965

    ‍ Instructions:

    1. In a bowl, beat eggs with a pinch of salt, vanilla sugar, and sugar until creamy.
    2. Add lemon zest, sunflower seed oil, and milk. Mix well.
    3. Gradually add flour and sweet yeast. Mix until smooth.
    4. Pour the batter into a 27×28 cm mould.
    5. Microwave on high for 5 minutes (microwave power may vary, so adjust accordingly). Check with a toothpick – it should come out clean.
    6. Let the cake cool.
    7. Spread apricot jam on top and sprinkle with grated coconut.
    8. Enjoy the softest, most delicious cake ever in just 5 minutes!
  • Homemade Delight Easy Recipe for Soft and Scrumptious Cinnamon Rolls

    Homemade Delight Easy Recipe for Soft and Scrumptious Cinnamon Rolls

    Homemade Delight Easy Recipe for Soft and Scrumptious Cinnamon Rolls

    Table of Contents

    Have you ever craved the soft, comforting embrace of a freshly baked cinnamon roll? With just a handful of ingredients and a sprinkle of love, you can whip up a batch of these irresistible treats right in your own kitchen. Join us as we unravel the secrets to creating the perfect cinnamon rolls that are sure to delight your taste buds and warm your soul.

    Gathering the Ingredients
    • 230ml warm milk
    • 1 and 1/2 tablespoons of sugar
    • 2 teaspoons of dry yeast (8g)
    • 1 egg
    • 1 teaspoon of vanilla sugar (8g)
    • 1 teaspoon of salt
    • 2 cups and 3/4 of wheat flour (360g)
    • 2 tablespoons butter (at room temperature)
    • Sugar and cinnamon for sprinkling
    Mixing the Dough

    In a large bowl, combine the warm milk, sugar, dry yeast, egg, vanilla sugar, and salt. Mix until all the ingredients are fully incorporated. As the mixture comes together, gradually add the wheat flour, stirring until a smooth dough forms. Once the dough becomes too heavy to stir, it’s time to roll up your sleeves and knead it by hand until it reaches the perfect consistency.

    Letting the Dough Rest

    After kneading, shape the dough into a ball and place it in a bowl. Cover the bowl with plastic wrap and let the dough rest for about 30 minutes. This allows the yeast to work its magic, resulting in a light and fluffy texture.

    See also  The Most Delicious Stuffed Eggplants: A Recipe That Will Drive You Crazy!
    Shaping the Rolls

    Once the dough has rested, gently press it to release any air bubbles. Divide the dough into 12 equal portions and roll each portion into a ball. Place the dough balls on a floured surface and cover them with plastic wrap to prevent them from drying out.

    Preparing for Baking

    Preheat your oven to 180ºC to ensure it’s nice and toasty for baking. Roll out each dough ball into a disc shape and make three parallel cuts in the center of each disc with a knife. Arrange the prepared dough on a baking sheet, leaving some space between each roll to allow for expansion during baking.

    Baking to Perfection

    Slide the baking sheet into the preheated oven and bake the rolls until they turn a glorious golden brown, typically around 15-20 minutes. Keep an eye on them to prevent over-browning and ensure they come out perfectly tender and moist.

    Adding the Final Touch

    Once the rolls are baked to perfection, remove them from the oven and sprinkle them with a mixture of sugar and cinnamon. This final touch adds an extra layer of sweetness and warmth to your cinnamon rolls, elevating them to irresistible heights of deliciousness.

    Serving and Enjoying

    Now comes the best part – serving and enjoying your freshly baked cinnamon rolls! Whether you’re indulging in them for breakfast, brunch, or dessert, these soft and fragrant treats are guaranteed to bring smiles to faces and warmth to hearts. Gather your loved ones around, pour a cup of coffee or tea, and savor every blissful bite.

  • Perfect Quiche Recipe

    Perfect Quiche Recipe

    • Vegetarian (can be made gluten-free using a suitable crust).

    Nutritional Facts (per slice, serves 8)

      • Calories: 320
      • Protein: 10g
      • Carbohydrates: 22g
      • Fat: 23g

    Storage

    • Store leftovers in the refrigerator for up to 3 days. Reheat in a 300°F (150°C) oven for best results.

    Why You’ll Love This Recipe

    • It’s an elegant dish perfect for gatherings that can be made ahead of time.
    • The flavor combinations are endless; customize with your favorite ingredients!
  • Low-Calorie Milk Girl Cake (Sugar-Free and Flourless)

    Low-Calorie Milk Girl Cake (Sugar-Free and Flourless)

    Low-Calorie Milk Girl Cake (Sugar-Free and Flourless)

    Table of Contents

    Ingredients

    For the Sponge Cake:

    • 3 whole eggs
    • 1 egg white
    • 1 tsp sweetener (Stevia or other sugar-free alternative)
    • 4 tbsp (30 g) powdered milk

    For the Filling:

    • 350 g (12 oz) cottage cheese
    • 100 ml (⅓ cup + 1 tbsp) milk (for dissolving gelatin)
    • 5 g (1 tsp) gelatin
    • 200 ml (¾ cup + 2 tbsp) hot milk
    • Yogurt, to taste (for thinning the cottage cheese)
    • Milk, to taste (for thinning the yogurt)
    • Vanilla extract, to taste

    For Decoration:

    • Coconut flakes, for garnish

    Step-by-Step Instructions

    1. Prepare the Sponge Cake

    Preheat your oven to 160°C (320°F).

    In a large mixing bowl, place the 3 whole eggs and 1 egg white. Add 1 tsp of sweetener (such as Stevia). Using an electric mixer, beat the eggs and sweetener together on high speed for at least 5-7 minutes, or until the mixture becomes light, fluffy, and significantly increased in volume. This step is crucial for creating a soft and airy sponge cake without using flour.

    Once the eggs are well-beaten, gently mix in 4 tbsp of powdered milk. Do this at the lowest speed of the mixer, or fold it in manually using a spatula to ensure the eggs don’t deflate.

    Line the bottom and sides of a baking tin with parchment paper, or use a silicone baking tin to avoid sticking. Pour the sponge batter into the prepared tin and smooth out the top.

    See also  Quick Strawberry Dessert that Disappears in 1 Minute

    Bake the sponge cake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Once done, turn off the oven and let the sponge rest inside for an additional 5 minutes before removing it to cool.

    2. Prepare the Filling

    While the cake is baking, prepare the creamy cottage cheese filling.

    In a small saucepan, heat 100 ml of milk gently and dissolve 5 g of gelatin in it. Stir until the gelatin is fully dissolved, then set it aside to cool slightly.

    In a large bowl, mix 350 g of cottage cheese with a bit of yogurt and milk to thin the consistency to your liking. Add vanilla extract to taste for flavor. You can use a blender or a hand mixer to ensure the cottage cheese is smooth and creamy.

    Once the gelatin mixture has cooled but is still liquid, slowly pour it into the cottage cheese mixture, stirring thoroughly to ensure even distribution. This will help the filling set properly.

    3. Assemble the Cake

    Once the sponge cake has cooled, spread the cottage cheese filling evenly over the top of the cake.

    In the same saucepan used for the gelatin earlier, dissolve another 5 g of  gelatin in 100 ml of milk. Then, mix it with 200 ml of hot  milk to create a light jelly layer. Carefully pour this milk and gelatin mixture over the cottage cheese layer, making sure it covers the entire cake.

    4. Chill and Decorate

    Place the assembled cake in the refrigerator and let it chill for at least 1-2 hours, or until the jelly layer has fully set.

    See also  Carrot Apple Oat Cake Recipe

    Before serving, garnish the cake with coconut flakes, sprinkling them evenly across the top for a decorative and flavorful touch.

    5. Serve

    Once the cake is set and chilled, slice and serve. This cake is perfect as a light, refreshing dessert that is both sugar-free and low in calories, making it a great option for anyone looking to maintain a healthy diet.

    Nutrition Information (per serving, based on 8 servings)

    • Calories: 120
    • Total Fat: 6g
    • Saturated Fat: 4g
    • Cholesterol: 70mg
    • Sodium: 150mg
    • Total Carbohydrates: 6g
    • Dietary Fiber: 1g
    • Sugars: 3g (from natural dairy and coconut)
    • Protein: 10g

    Tips for the Perfect Low-Calorie Milk Girl Cake:

    1. Sweetener Adjustments: Feel free to adjust the amount of stevia or your preferred sweetener to taste. If you prefer a slightly sweeter cake, add an extra ½ tsp of sweetener.
    2. Smooth Cottage Cheese: For an even creamier filling, blend the cottage cheese to remove any graininess before mixing with the gelatin.
    3. Additional Toppings: You can add fresh berries or sugar-free chocolate shavings to enhance the cake’s flavor and presentation.
  • Fluffy Cheese and Herb Stuffed Buns

    Fluffy Cheese and Herb Stuffed Buns

      1. Mix the Filling: While the dough is rising, prepare the filling by combining your favorite cheese (crumbled or grated) with fresh chopped parsley in a small bowl. Set aside. You can adjust the amount of filling based on how cheesy you want the buns to be.

    Step 3: Shape the Buns

      1. Divide the Dough: Once the dough has risen, punch it down to release the air. Transfer the dough to a lightly floured surface and divide it into equal portions, depending on the size of the buns you want. For medium-sized buns, divide the dough into 10-12 portions.
      2. Shape and Fill the Buns: Take each portion and roll it into a ball. Flatten the ball slightly and place a spoonful of the cheese and parsley mixture in the center. Fold the edges of the dough over the filling and pinch them together to seal, forming a bun. Place the filled buns, seam side down, on a baking sheet lined with parchment paper.
    1. Grease the Buns: Once all the buns are shaped, brush each one generously with melted butter to give them extra softness and flavor.

    Step 4: Let the Buns Rise Again

      1. Second Rise: Cover the baking sheet with a clean towel and let the buns rise again for about 20-30 minutes in a warm place. This second rise ensures the buns will be fluffy and light when baked.

    Step 5: Bake the Buns

      1. Preheat the Oven: While the buns are rising, preheat your oven to 180°C (350°F).
      2. Brush with Egg Wash: In a small bowl, whisk together the reserved egg yolk with 1 teaspoon of milk. Brush the tops of the buns with the egg wash to give them a golden, glossy finish.
    1. Bake: Place the buns in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and the buns are cooked through.
    2. Cool Slightly: Once baked, remove the buns from the oven and let them cool slightly on a wire rack before serving.
    See also  Black Forest Hunter Sauce with Mushrooms

    Step 6: Serve

    1. Enjoy Warm: Serve the fluffy cheese and herb stuffed buns warm. They’re perfect on their own or alongside a bowl of soup, a fresh salad, or as part of a breakfast spread.

    Cooking Tips:

      • Type of Cheese: You can use a variety of cheeses for the filling, depending on your preference. Feta, mozzarella, cheddar, or a mixture of soft and hard cheeses work well.
      • Vinegar in the Dough: The addition of vinegar helps to tenderize the dough and gives the buns a slight tang, which complements the savory cheese filling.
    • Make-Ahead Tip: You can prepare the dough ahead of time and store it in the refrigerator overnight. Just bring it to room temperature and allow it to rise before shaping the buns.
    • Additional Fillings: Feel free to add other ingredients to the filling, such as chopped olives, sun-dried tomatoes, or sautéed spinach, to enhance the flavor.

    Storage:

      • Refrigeration: Store any leftover buns in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 160°C (320°F) for 5-10 minutes to refresh them.
    • Freezing: You can freeze the unbaked buns after shaping them. Place them on a tray to freeze until solid, then transfer them to a freezer-safe bag. When ready to bake, thaw the buns in the refrigerator and let them rise before baking as directed.
  • Balloon Bread Recipe: Flour and Water Magic!

    Balloon Bread Recipe: Flour and Water Magic!

    Balloon Bread Recipe: Flour and Water Magic!

    Table of Contents

    Ingredients

    • 500 ml (2 cups) water
    • 600 g (4 ¾ cups) flour (divided into two parts)
    • 1 tsp (5 g) salt
    • 1 tsp (5 g) sugar
    • Seed oil, for frying (as needed)

    Instructions

    1. Prepare the Dough Base

    Begin by placing 500 ml of water into a pan and adding 1 tsp of salt and 1 tsp of sugar. Bring the water to a boil over medium heat.

    Once the water is boiling, gradually add 300 g of flour (about half of the total amount). Stir the mixture continuously with a wooden spoon or spatula to combine the flour into the water. You’ll notice the dough becoming thick and sticky as the flour absorbs the liquid. Continue mixing until the dough is compact and smooth, and no lumps of dry flour remain.

    2. Cool and Knead

    Remove the dough from the heat and transfer it to a large bowl to cool slightly. Let it sit for a few minutes until it’s cool enough to handle.

    Once slightly cooled, start adding the remaining 300 g of flour to the dough, little by little, kneading it into the mixture. As you knead, the dough will gradually become less sticky and more manageable. Continue kneading until the dough is soft, smooth, and elastic. This step may take about 5-7 minutes.

    3. Shape the Dough

    After the dough is well-kneaded and pliable, transfer it onto a floured work surface. Divide the dough into 12 equal parts using a pasta cutter or knife. Roll each portion into a ball.

    See also  LOTUS BISCUIT CHEESECAKE

    Next, use a rolling pin to roll each ball of dough into a thin disc, about 2-3 millimeters thick. Make sure the discs are as even as possible for consistent frying results.

    4. Fry the Bread

    Prepare a large frying pan or deep skillet and pour in enough seed oil to cover the bottom generously (you’ll need enough oil to deep-fry the bread). Heat the oil over medium-high heat until very hot.

    Once the oil is hot, carefully lower one dough disc into the pan. The dough will begin to puff up quickly as it fries. Use a metal spoon to gently splash hot oil over the top of the bread to encourage even inflation.

    Once the bread is golden brown on one side, flip it over and continue frying until the other side is golden and the bread is fully puffed up like a balloon.

    Remove the balloon bread from the oil and drain on a plate lined with paper towels to absorb any excess oil.

    5. Repeat and Serve

    Continue frying the remaining discs, one at a time, following the same process. Once all the balloon bread is fried and golden, they are ready to serve!

    Enjoy your balloon  bread warm with a variety of dips, as a side to your favorite meal, or simply on their own.

    Notes:

    • Storage: Balloon bread keeps well for up to 2 days. Store it in an airtight container at room temperature.
    • Freezing: You can freeze the balloon bread in freezer bags. To reheat, take them out of the freezer and warm them up in a  pan to restore their light and crispy texture.
    See also  Zucchini-Potato Meatballs: Tastier Than Meat!

    Tips:

    1. Frying temperature: Ensure the oil is hot enough before frying to guarantee the bread puffs up quickly.
    2. Consistency: Make sure the dough is rolled out thinly and evenly for the best results.
  • Flaky Potato and Cheese Pie

    Flaky Potato and Cheese Pie

    Flaky Potato and Cheese Pie

    Table of Contents

    Ingredients

      • For the Dough:
          • ½ teaspoon yeast (3 g)

         

          • 1 teaspoon sugar (5 g)
          • 2 cups warm milk (400 ml)
          • 5 cups all-purpose flour (530 g) (may vary)

         

        • 1 teaspoon salt (6 g)
        • 140 g softened butter at room temperature
    • For the Filling:
        • 7-8 small potatoes, thinly sliced
        • ½ cup cold raw cream (100 ml)
        • Salt, to taste

       

        • Black pepper, to taste
        • 1 egg yolk (for brushing)
        • 1 cup grated cheddar cheese (optional)

       

      • Fresh rosemary (optional, for garnish)

    Directions

      1. Prepare the Dough:
          • In a large bowl, combine yeast, sugar, and warm milk. Mix well.

         

          • Gradually add flour and salt. Knead to form a soft dough that slightly sticks to your hand.
          • Sprinkle plenty of flour on a surface and knead the dough for 6-7 minutes.
          • Cover the dough and let it rest for 10 minutes.

         

        • Divide the dough into 4 equal parts, cover, and let it rest for another 20 minutes.
      2. Roll and Layer the Dough:
          • Sprinkle plenty of flour on the surface and roll each piece of dough out thinly.

         

          • Spread softened butter over each rolled-out dough.
          • Fold the dough as shown in the video (or instructions) and lightly oil it.
          • Repeat with the second piece of dough, layering it over the first, and continue folding and oiling.

         

        • Cover and place the dough in the freezer to chill for 25 minutes.
      3. Prepare the Filling:
          • Slice the potatoes thinly and mix them with cold raw cream, salt, and black pepper.

         

      4. Assemble the Pie:
          • Preheat your oven to 190°C (375°F).
          • Roll out the chilled dough thinly and shape it as shown in the video.

         

        • Place the rolled dough on a baking tray and add the potato mixture in the center.
        • Sprinkle with additional salt and black pepper. Brush the edges of the dough with egg yolk.
      1. Bake:
          • Bake in the oven for 30-35 minutes until golden brown.
          • Remove from the oven, sprinkle grated cheddar cheese on top, and add fresh rosemary if desired.
          • Return to the oven and bake for another 8-10 minutes until the cheese is melted and bubbly.

         

      2. Serve:
        • Slice while hot and enjoy!

    Serving Suggestions

    • Serve with a side salad or roasted vegetables for a complete meal.
    • Add a dollop of sour cream or a sprinkle of chopped herbs on top for extra flavor.

    Cooking Tips

      • For a flakier crust, ensure the butter is soft but not melted when spreading.
    • Adjust the salt and pepper according to your taste preferences.
    • Use a sharp knife or mandoline to thinly slice the potatoes for even cooking.

    Nutritional Benefits

      • Potatoes: Provide potassium, vitamin C, and dietary fiber.
    • Cheddar Cheese: Adds protein and calcium.
    • Cream: Adds richness and enhances the flavor profile.

    Dietary Information

      • This recipe contains dairy and gluten.
    • To make it vegetarian, ensure that the cheese used does not contain animal rennet.

    Nutritional Facts (per serving)

      • Calories: 320
      • Protein: 8 g
    • Carbohydrates: 40 g
    • Fat: 15 g

    Storage Tips

      • Store leftovers in an airtight container in the refrigerator for up to 3 days.
    • Reheat in the oven at 180°C (350°F) for 10 minutes to retain crispiness.

     

  • Quick Puff Pastry Apple Rolls Recipe

    Quick Puff Pastry Apple Rolls Recipe

    Quick Puff Pastry Apple Rolls Recipe

    Table of Contents

    Ingredients:

    • 500 g (17.6 oz) puff pastry
    • 2 apples, grated
    • 20 g (1 ½ tbsp) sugar
    • 5 g (1 tsp) cinnamon
    • 1 egg, for brushing

    Optional for Serving:

    • Strawberry puree
    • Black tea

    Instructions:

    1. Prepare the Filling

    Start by peeling the 2 apples and grating them into a medium-sized bowl. The grated apples will form the sweet, juicy filling for your pastry. Once grated, mix the apples with 20 g of sugar and 5 g of cinnamon, ensuring that the mixture is evenly combined. The sugar will bring out the natural sweetness of the apples, while the cinnamon adds a warm, spiced flavor.

    2. Roll the Dough

    On a clean, flat surface, roll out the 500 g puff pastry into a large rectangular shape. Aim for an even thickness so that the pastry bakes uniformly. Once rolled out, evenly spread the prepared apple mixture across the surface of the puff pastry, leaving a small border around the edges.

    3. Roll and Slice

    Carefully begin rolling the puff pastry from one edge, working slowly to create a tight roll or log shape. Once fully rolled, use a sharp knife to slice the log into small rolls, about 2 cm thick. Each slice should contain layers of pastry and apple filling.

    4. Egg Wash

    Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper. Arrange the apple rolls on the tray, leaving some space between each roll for them to expand during baking. In a small bowl, beat 1 egg and brush the top of each roll with the egg wash to give them a golden, glossy finish once baked.

  • Homemade Panettone Recipe: Incredible Results

    Homemade Panettone Recipe: Incredible Results

    Homemade Panettone Recipe: Incredible Results

    Table of Contents

    Now you can make your own delicious Panettone at home with this incredible recipe. You’ll be amazed by the results!
    For the Sponge:
    Ingredients (cup size: 200ml)
    • 1 1/2 cups of bread flour (150g)
    • 1 tablespoon of instant yeast (10g)
    • 3/4 cup of water (150ml)
    Remaining Ingredients:

    Ingredients (cup size: 200ml)

    • 4 1/2 cups of bread flour (450g)
    • 1/2 cup of sugar (80g)
    • 4 egg yolks
    • 1 teaspoon of salt (5g)
    • 3 tablespoons of butter or margarine (75g)
    • 1/3 cup of water (70ml)
    • 1 tablespoon of Panettone aroma (12ml)
    • 1 tablespoon of honey (20g)
    • 1 1/2 cups of chocolate chips (210g)

    Instructions:

    For the Sponge:

    1. In a mixing bowl, combine 1 1/2 cups of bread flour, 1 tablespoon of instant yeast, and 3/4 cup of water. Mix until you have a smooth and sticky dough.
    2. Cover the bowl with a clean cloth and let the sponge rest for about 30 minutes until it becomes frothy and bubbly.

    For the Remaining Dough:

    1. To the sponge, add 4 1/2 cups of bread flour, 1/2 cup of sugar, 4 egg yolks, and 1 teaspoon of salt. Mix well to combine all the ingredients.
    2. Add 3 tablespoons of butter or margarine and 1/3 cup of water. Continue to mix until the dough comes together.
    3. Add 1 tablespoon of Panettone aroma and 1 tablespoon of honey to enhance the flavor. Mix until well incorporated.
    4. Finally, fold in 1 1/2 cups of chocolate chips into the dough. You can use a spatula or your hands for this step.
  • Savory Cabbage Pancakes

    Savory Cabbage Pancakes

    Savory Cabbage Pancakes

    Savory Cabbage Pancakes

    Table of Contents

    Ingredients:

      • 1/2 cabbage, finely shredded
      • 1 onion, finely chopped
      • 1 carrot, grated
      • 3 eggs
      • 500 ml kefir or thick yogurt (17 oz)
      • 300 g flour (10.6 oz)
      • 1 teaspoon baking soda or baking powder
      • Salt and black pepper, to taste
      • Vegetable oil for frying

    Directions:

      1. Prepare vegetables: Finely shred the cabbage, chop the onion, and grate the carrot.
      2. Mix wet ingredients: In a large bowl, beat 3 eggs, then stir in 500 ml kefir or thick yogurt.
      3. Add dry ingredients: Sift 300 g of flour and 1 teaspoon of baking soda (or baking powder) into the wet mixture. Stir until smooth.
      1. Combine with vegetables: Fold in the shredded cabbage, onion, and grated carrot. Season with salt and black pepper to taste.
      2. Fry the pancakes: Heat a little vegetable oil in a frying pan over medium heat. Drop spoonfuls of the mixture into the pan, flatten slightly, and fry for 2-3 minutes on each side until golden brown.
      3. Serve warm: Remove from the pan and drain on paper towels. Serve immediately.

    Serving Suggestions:

      • Serve with a dollop of sour cream or yogurt for extra creaminess.
      • Add a side of salad or some roasted vegetables for a complete meal.
      • Garnish with fresh herbs like parsley or dill.

    Cooking Tips:

      • For a healthier option, bake the pancakes on a greased baking sheet at 180°C (350°F) for about 15-20 minutes, flipping halfway through.
      • Add a handful of grated cheese for an extra savory flavor.
      • If you want a lighter texture, use sparkling water instead of kefir or yogurt.
    See also  Just Add Coca-Cola to the Flour and the Bread Is Ready

    Nutritional Benefits:

      • Cabbage is rich in vitamins C and K, supporting immune and bone health.
      • Eggs provide high-quality protein and essential nutrients.
      • Kefir or yogurt adds probiotics, which are great for gut health.

    Dietary Information:

      • Vegetarian.
      • Can be made gluten-free by substituting the flour with a gluten-free alternative.
      • Contains dairy and eggs.

    Nutritional Facts (per serving):

      • Calories: 220 kcal
      • Protein: 8 g
      • Fat: 9 g
    • Carbohydrates: 25 g
    • Fiber: 4 g

    Storage:

      • Store in an airtight container in the fridge for up to 3 days.
    • Reheat in a frying pan or oven before serving. These pancakes can also be frozen for up to 2 months.
  • Flourless Carrot Cake Recipe: Indulgence Without Guilt

    Flourless Carrot Cake Recipe: Indulgence Without Guilt

    Flourless Carrot Cake Recipe: Indulgence Without Guilt

    Table of Contents

    Carrot cake has always been a beloved treat, but traditional recipes often come loaded with flour and sugar, making them less than ideal for those watching their carb intake. However, this flourless carrot cake recipe offers a healthier alternative without sacrificing taste or satisfaction. By using ground almonds instead of flour and natural sweeteners like honey, this cake is not only low in carbs but also packed with flavor and nutrients.

    Ingredients

    To whip up this delectable flourless carrot cake, you’ll need:

    • 7 ounces of carrots
    • 2 eggs
    • 2-3 tablespoons of honey
    • 1 teaspoon of baking soda
    • 2-3 drops of wine vinegar
    • 7 ounces of ground almonds
    • a pinch of cinnamon powder
    • pinch of salt

    For the cream:

    • 5.3 ounces of cottage cheese, at room temperature
    • 1 ounces of cow butter, at room temperature
    • 1 tablespoon of honey
    Preparation Method

    Let’s dive into the step-by-step process of making this delightful carrot cake:

    Step 1: Prepare the Carrots
    • Wash, peel, and cut the carrots into circles.
    • Put them in the bowl of a blender and grind until you get a smooth puree.
    Step 2: Mix the Ingredients
    • Separate the egg whites from the yolks.
    • Beat the egg yolks with honey until thick foam forms.
    • Mix ground almonds, cinnamon, and carrots with the egg mixture.
    • Dissolve baking soda in vinegar and add to the mixture.
    • In a separate bowl, beat egg whites with a pinch of salt until fluffy.
    • Gently fold egg whites into the carrot mixture.
    See also  Recipe: Oatmeal and Zucchini Bake – Better than Pizza
    4. Baking the Cake
    • Preheat the oven to 160 degrees Celsius.
    • Grease a baking dish and line it with parchment paper.
    • Pour the cake batter into the dish and spread it evenly.
    • Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
    • Allow the cake to cool completely before removing it from the dish.
    5. Making the Cream
    • In a bowl, combine cottage cheese, butter, and honey.
    • Mix until smooth and creamy.
    6. Serving Suggestions
    • Once the cake has cooled, spread the cream over the top.
    • For added indulgence, sprinkle grated chocolate or ground nuts on top.
    • Slice and serve with a cup of your favorite hot beverage.
    7. Health Benefits
    • This flourless carrot cake is low in carbs and high in fiber, making it a healthier option for those watching their carb intake.
    • Carrots are rich in beta-carotene, which is converted into vitamin A in the body and supports vision health.
    • Almonds are a good source of healthy fats, protein, and antioxidants, promoting heart health and reducing inflammation.
    8. Tips and Tricks
    • For a vegan version of this cake, you can replace the eggs with flax eggs.
    • Feel free to adjust the sweetness by adding more or less honey according to your taste preference.
    • Get creative with toppings! Try adding shredded coconut, chopped nuts, or a drizzle of maple syrup for extra flavor.
    9. Variations
    • Experiment with different spices like nutmeg or ginger for a unique flavor twist.
    • Add grated zucchini or chopped nuts for added texture and nutrition.
    10. Conclusion

    In conclusion, this flourless carrot cake recipe is a game-changer for anyone looking to enjoy a delicious treat without the guilt. With simple ingredients, easy preparation, and incredible flavor, it’s a win-win for your taste buds and your health. So why wait? Get baking and indulge in a slice of pure bliss today!

  • No-Bake and Baked Super Energy Dessert Recipe

    No-Bake and Baked Super Energy Dessert Recipe

    No-Bake and Baked Super Energy Dessert Recipe

    Ingredients:

    • 150 g oat flakes (5.3 oz)
    • 50 g walnuts (1.7 oz), chopped
    • 50 g cashews (1.7 oz), chopped
    • 30 g pumpkin seeds (1 oz)
    • 50 g raisins (1.7 oz)
    • 1 tbsp honey
    • Cinnamon, to taste
    • 150 g dried apricots (5.3 oz), chopped
    • 50 g white chocolate (1.7 oz), sugar-free
    • Pistachios, optional for garnish
    • 1 apple and 1 banana, optional for the baked version

    Instructions:

    No-Bake Version:

    1. Prepare the Nut and Oat Mixture

    In a large mixing bowl, combine the oat flakes, chopped walnuts, cashews, pumpkin seeds, and raisins. Add a pinch of cinnamon to taste for a touch of spice. Then, fold in the chopped dried apricots. This blend of oats, nuts, seeds, and dried fruits will give your dessert a hearty texture and rich flavor.

    2. Add Honey

    Drizzle 1 tablespoon of honey over the oat and nut mixture, stirring well to ensure everything is evenly coated. The honey helps bind the ingredients together while adding a natural sweetness to the dessert without refined sugar.

    3. Prepare the Chocolate Base

    Melt the white chocolate in a heatproof bowl either in the microwave (in 30-second intervals, stirring between each) or over a pot of simmering water. Be careful not to overheat it to avoid burning.

    See also  Quick and Simple Spanish Recipe: Fried Anise-Infused Doughnuts

    Once the chocolate is melted and smooth, pour a small amount into silicone molds or small muffin cups, just enough to cover the bottom of each mold. The white chocolate will act as the base layer, adding a smooth and  creamy finish to your dessert.

    4. Add the Oat Mixture

    Next, press the oat and nut mixture firmly into the molds on top of the melted chocolate. Make sure to press down well so that the mixture forms a compact layer. This helps the dessert hold together when set.

    5. Chill the Cups

    Place the filled molds in the refrigerator and let them chill for 1-2 hours, or until the chocolate has fully hardened and the oat mixture is firm. This cooling step is essential for achieving the right texture.

    6. Serve

    Once chilled, remove the energy cups from the molds. For an extra touch of flavor and crunch, garnish them with chopped pistachios if desired. Now, you have a healthy, no-bake dessert ready to enjoy! These energy cups are perfect for a quick  snack or as a nutritious dessert.

    Baked Version (Optional):

    1. Prepare the Fruit Base

    For a more decadent, baked variation, mash 1 apple and 1 banana together until smooth. Add this fruit mixture to the prepared oat and nut blend from the previous steps. The natural sugars in the fruit will caramelize slightly during baking, adding a delightful sweetness to the dessert.

    2. Bake

    Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper to prevent sticking. Spoon the oat-fruit mixture onto the tray in small portions, shaping them into cookie-sized mounds.

    Bake for 15-20 minutes or until the cookies are golden brown and slightly crisp around the edges. Allow them to cool for a few minutes before serving.

    See also  Fluffy and Delicious French Toast: The Ultimate Recipe

    Nutritional Information (Per Serving, Approximate for No-Bake Version):

    • Calories: 180 kcal
    • Protein: 4 g
    • Fat: 10 g (primarily healthy fats from nuts and seeds)
    • Carbohydrates: 20 g
    • Fiber: 4 g
    • Sugar: 10 g (from natural sources and honey)
    • Sodium: 5 mg
    • Servings: 8-10 cups
  • Nut and Dried Fruit Cookies Recipe

    Nut and Dried Fruit Cookies Recipe

    Nut and Dried Fruit Cookies Recipe

    Table of Contents

    Ingredients:

    • 50 g (1.8 oz) walnuts, chopped
    • 40 g (1.4 oz) dried cranberries (soaked in cold water for 15 minutes)
    • 25 g (0.9 oz) raisins (soaked in cold water for 15 minutes)
    • 25 g (0.9 oz) almonds, chopped
    • 50 g (½ cup) rolled oats
    • 2 apples, cut into pieces
    • 1 tsp (5 ml) lemon juice
    • 1 pinch of salt
    • 30 ml (2 tbsp) olive oil

    Instructions:

    1. Prepare the Dried Fruits:

    • Soak 40 g of dried cranberries and 25 g of raisins in cold water for 15 minutes. Drain them and set aside.

    2. Chop the Nuts:

    • Finely chop 50 g of walnuts and 25 g of almonds.
    • Mix the chopped nuts with the soaked cranberries and raisins, and add 50 g of rolled oats.

    3. Prepare the Apples:

    • Chop 2 apples into small pieces and blend them into a smooth applesauce using a blender or food processor.
    • Add 1 tsp of lemon juice to the applesauce to prevent it from browning and enhance the flavor.

    4. Combine Ingredients:

    • In a large bowl, mix the applesauce with the dried fruit, nut mixture, and a pinch of salt.
    • Add 30 ml of olive oil and stir until everything is well combined.

    5. Chill the Mixture:

    • Place the mixture in the refrigerator for 30 minutes to firm up, making it easier to shape into cookies.
    See also  How to Make Delicious Cookies in Minutes with Just One Egg!

    6. Shape and Bake:

    • Preheat the oven to 160°C (320°F).
    • Shape the chilled mixture into cookie-sized portions and place them on a baking tray lined with parchment paper. Lightly grease the paper with vegetable oil to prevent sticking.
    • Bake the cookies in the preheated oven for 40 minutes, or until they are golden brown.

    7. Serve:

    • Once baked, allow the cookies to cool on the tray.
    • Serve and enjoy your delicious and healthy Nut and Dried Fruit Cookies!

    Nutritional Information (per cookie, serves 8-10):

    • Calories: 120 kcal
    • Protein: 3 g
    • Carbohydrates: 14 g
    • Fat: 6 g
    • Fiber: 3 g
    • Sugar: 6 g (from natural dried fruits)
    • Sodium: 10 mg
  • Tastier than Snickers: Sugar-Free, Healthy Dessert in 10 Minutes! October

    Tastier than Snickers: Sugar-Free, Healthy Dessert in 10 Minutes! October

    Tastier than Snickers: Sugar-Free, Healthy Dessert in 10 Minutes!

    Table of Contents

    Ingredients:

    • 170 g (6 oz) pitted dates
    • 2 tbsp (30 g) peanut butter
    • A pinch of salt
    • ~100 g (1 cup) oat flour (you can grind oats to make your own)
    • 60 g (2.1 oz) peanuts (fried and salted are great)
    • 100 g (3.5 oz) dark chocolate

    Instructions:

    1. Prepare the Dates:

    • Soak 170 g of pitted dates in hot water for 2-4 minutes to soften them.
    • After soaking, drain the water and place the softened dates in a blender or food processor.

    2. Make the Date-Peanut Butter Mix:

    • Add 2 tbsp of peanut butter and a pinch of salt to the dates.
    • Blend well until the mixture becomes smooth and creamy, forming a sticky paste.
    • Divide the mixture into two portions: 60% will remain in the blender, and 40% will be transferred to a bowl for later use.

    3. Add Oat Flour:

    • To the larger portion of the date-peanut butter mixture (left in the blender), gradually add 100 g of oat flour.
    • Blend until the mixture thickens and forms a dense, dough-like consistency.

    4. Layer the Date Mixture:

    • Take the smaller portion of the date mixture and press it into the bottom of a mold or tray to form a flat, even layer.
    • Spread the oat flour-date mixture on top to create a second layer, pressing it down evenly.
    See also  Key Lime Pie

    5. Add Peanuts:

    • Sprinkle 60 g of peanuts over the top of the layered mixture, pressing them gently into the surface to ensure they stick.

    6. Freeze:

    • Place the tray in the freezer for 30-40 minutes to firm up the layers.

    7. Melt the Chocolate:

    • While the layers are firming up, melt 100 g of dark chocolate using a double boiler or in the microwave in short bursts, stirring frequently to avoid burning.

    8. Cover with Chocolate:

    • Remove the tray from the freezer and pour or spread the melted chocolate over the top, covering the entire surface of the mixture.

    9. Chill:

    • Return the tray to the fridge for about 5 minutes, allowing the chocolate to harden.

    10. Serve:

    • Once the chocolate has set, remove the tray from the fridge.
    • Cut the mixture into bar shapes and enjoy your homemade, sugar-free Snickers bars!

    Nutritional Information (per bar, serves 8-10):

    • Calories: 210 kcal
    • Protein: 6 g
    • Carbohydrates: 20 g
    • Fat: 12 g
    • Fiber: 4 g
    • Sugar: 10 g (from natural dates)
    • Sodium: 120 mg