PST-Algerie

Category: healthy food

  • Fluffy and Delicious French Toast: The Ultimate Recipe

    Fluffy and Delicious French Toast: The Ultimate Recipe

    Fluffy and Delicious French Toast: The Ultimate Recipe

    Table of Contents

    Prepare to be amazed by the fluffiest and most delicious French toast you’ve ever had! It’s even better than cake! 1f370

    Ingredients:

    • 2 eggs
    • 60ml milk
    • 1 tablespoon white sugar
    • 1/4 teaspoon ground cinnamon
    • A pinch of salt
    • 2 slices of bread
    • Unsalted butter (1 tablespoon)
    • Maple syrup (for serving)

    Instructions:

    1. In a mixing bowl, crack open 2 eggs and add 60ml of milk, 1 tablespoon of white sugar, 1/4 teaspoon of ground cinnamon, and a pinch of salt. Mix the ingredients well to create your delicious egg mixture.
    2. If desired, cut off the crusts from the slices of bread. This step is optional and depends on your preference.
    3. Heat a frying pan over medium-low heat and add 1 tablespoon of unsalted butter. Allow the butter to melt and coat the bottom of the pan.
    4. Dip one of the bread slices into the egg mixture, ensuring that both sides are well-coated with the mixture.
    5. Carefully place the soaked bread slice in the heated pan. Cook until it turns golden brown and crispy on one side.
    6. Flip the bread slice over and pour more of the egg mixture over the top. Make sure to cover the bread evenly.
    7. Repeat this process with the second slice of bread, soaking it in the egg mixture and cooking it until both sides are golden brown and delicious.
    8. Pour any remaining egg mixture over the bread slices in the pan and allow it to soak into the bread.
    9. Use spatulas to shape the bread and make sure it’s evenly coated with the egg mixture.
    10. Flip the French toast slices over again and fry the sides until they are nicely browned and crispy.
    11. Once done, remove the French toast from the pan and serve immediately.
    See also  Mountain Dew Jelly Recipe

    To Serve:

    1. Drizzle your fluffy and delicious French toast with maple syrup for an extra touch of sweetness and enjoy! This is truly the best French toast recipe you’ll ever taste.
    2. Indulge in the delightful flavors and fluffy texture of this amazing French toast! 1f35e1f3731f95e
  • Creamy Apple and Lotus Biscuit Dessert: A No-Bake Delight

    Creamy Apple and Lotus Biscuit Dessert: A No-Bake Delight

    Creamy Apple and Lotus Biscuit Dessert: A No-Bake Delight

    Table of Contents

    Ingredients:

      • 250 g Lotus biscuits
      • 100 g melted butter
      • 40 ml milk
      • 2 apples, peeled and sliced
      • 2 tbsp butter
      • 2 tbsp sugar
      • 400 ml milk
      • 40 g sugar
      • 8 g vanilla sugar or vanillin
      • 1 egg yolk
      • 4 tbsp cornstarch (50 g)
      • 200 ml sweetened whipping cream
    • Powdered sugar for dusting

    Directions:

      • Prepare the base:
          • Crush 250 g of Lotus biscuits and combine with 100 g melted butter and 40 ml milk.
          • Press half the biscuit mixture into a 22 cm mold and refrigerate for a few minutes.

         

      • Cook the apples:
          • In a pan, melt 2 tbsp butter and add sliced apples with 2 tbsp sugar.
          • Cook on low heat for 5 minutes until softened. Set aside to cool.

         

      • Make the cream filling:
          • In a pot, heat 400 ml milk, 40 g sugar, 8 g vanilla sugar, and 1 egg yolk.
          • Stir in 4 tbsp cornstarch and cook until thickened.

         

        • Let the mixture cool, then fold in 200 ml sweetened whipping cream.
      • Assemble the dessert:
          • Pour the cooled cream over the biscuit base and layer with cooked apples.

         

        • Top with the remaining half of the biscuit mixture.
        • Chill in the fridge for 2-3 hours.
    • Finish:
      • Dust with powdered sugar before serving.

    Serving Suggestions:

      • Serve chilled with a drizzle of caramel sauce for extra sweetness.
    • Pair with a scoop of vanilla ice cream for a luxurious treat.
    • Add a sprinkle of cinnamon for a warm, spiced flavor.

    Cooking Tips:

      • Use cold milk when mixing the cornstarch to prevent lumps in the cream.
    • For added crunch, you can leave some larger chunks in the biscuit layer instead of crushing them finely.
    • If you prefer a more intense apple flavor, cook the apples with a pinch of cinnamon.

    Nutritional Benefits:

      • Apples provide fiber and antioxidants.
    • The milk and cream contribute calcium and protein.
    • Cornstarch adds some carbohydrates for energy.

    Dietary Information:

      • This recipe contains dairy, eggs, and gluten.
    • It can be made vegetarian.
    • For a dairy-free version, substitute the butter, milk, and cream with plant-based alternatives.

    Nutritional Facts (per serving):

      • Calories: 300 kcal
      • Protein: 4 g
      • Fat: 16 g
      • Carbohydrates: 36 g
    • Sugars: 22 g

    Storage:

    • Store in the refrigerator for up to 3 days.
    • This dessert can be made a day in advance to allow the flavors to fully develop.
  • Easy Fried Dough Recipe with 2 Eggs and Flour (No Oven Required!)

    Easy Fried Dough Recipe with 2 Eggs and Flour (No Oven Required!)

    Easy Fried Dough Recipe with 2 Eggs and Flour (No Oven Required!)

    Table of Contents

    Ingredients:

    • 750 ml (3 ¼ cups) water
    • 10 g (1 tbsp) vanilla sugar
    • 1 tbsp (15 g) sugar
    • Pinch of salt
    • 50 g (3.5 tbsp) butter
    • 200 g (1 ⅔ cups) flour
    • 2 eggs
    • Honey, to taste (for drizzling)

    Preparation:

    1. Prepare the Liquid Base:

    • In a medium saucepan, pour 750 ml of water.
    • Add 10 g of vanilla sugar, 1 tbsp of sugar, a pinch of salt, and 50 g of butter.
    • Heat the mixture over medium heat, stirring occasionally until all the ingredients dissolve and the butter is melted.

    2. Add the Flour:

    • Without removing the saucepan from the heat, slowly add 200 g of flour to the mixture. Stir constantly with a wooden spoon to ensure the flour incorporates smoothly without lumps.
    • Continue stirring until the dough pulls away from the sides of the pan and forms a smooth, homogeneous mass.

    3. Add the Eggs:

    • Remove the dough from the heat and transfer it to a mixing bowl.
    • Allow it to cool for a few minutes so the eggs won’t cook immediately when added.
    • Once slightly cooled, add 2 eggs to the dough, one at a time, mixing thoroughly after each addition until the dough is smooth and well combined.

    4. Shape the Dough:

    • Place the dough into a pastry bag with a wide tip. If you don’t have a pastry bag, you can use a ziplock bag and cut off one corner to pipe the dough.
    • On a piece of parchment paper, pipe out 6 long strips of dough. Cut the edges cleanly if needed to ensure even pieces.
    See also  The best cake I’ve ever eaten! You will be amazed! Quick and easy recipe

    5. Fry the Dough:

    • Heat oil in a large pan over medium heat. Ensure there’s enough oil for shallow frying.
    • Carefully place the parchment paper with the dough strips into the hot oil, ensuring the dough doesn’t touch directly at first. Once the dough begins to fry and firm up, remove the parchment paper.
    • Fry the strips for 2-3 minutes on each side, or until they are golden brown and crisp.

    6. Serve:

    • Remove the fried dough strips from the pan and place them on a paper towel to drain excess oil.
    • Drizzle generously with honey while still warm for a delightful sweet finish.
    • Serve immediately and enjoy the incredible flavor of this easy fried dough recipe!

    Tips:

    • You can sprinkle cinnamon, powdered sugar, or even chocolate sauce on top for added flavor variations.
    • Ensure the oil is hot enough before frying, but not too hot, to prevent burning the dough.

    Nutritional Information (per serving, serves 6):

    • Calories: 260 kcal
    • Protein: 5 g
    • Carbohydrates: 36 g
    • Fat: 10 g
    • Sugar: 6 g
    • Sodium: 160 mg
  • Homemade Bread with Mussels Recipe

    Homemade Bread with Mussels Recipe

    Homemade Bread with Mussels Recipe

    Table of Contents

    Ingredients:
    • 80 grams of melted butter
    • 400 milliliters of warm milk
    • 10 grams (1 tablespoon) of dry yeast
    • 10 grams (1 tablespoon) of sugar
    • 2 eggs
    • 850 grams of tender wheat flour
    • 6 grams (1 teaspoon) of salt

    Preparation:

    1. In a large bowl, combine the melted butter, warm milk, dry yeast, sugar, and one egg. Mix thoroughly.
    2. Gradually add the tender wheat flour in two portions, incorporating the salt with the second portion.
    3. Mix and knead the dough until it becomes smooth and homogenous. Cover the bowl and let the dough rise for about an hour or until it has doubled in size.
    4. Punch down the dough to release the air and divide it into two equal parts.
    5. Roll out each portion, then shape and place them in greased molds. Cover and let them rise for an additional 30 minutes or until they have tripled in volume.
    6. Brush the dough with an egg yolk mixed with a teaspoon of milk. Bake in a preheated oven at 200°C (392°F) for 25 minutes.

    Enjoy your freshly baked homemade bread!

  • Baked Potato and Zucchini Casserole with Chicken and Mushrooms

    Baked Potato and Zucchini Casserole with Chicken and Mushrooms

    Baked Potato and Zucchini Casserole with Chicken and Mushrooms

    Table of Contents

    Ingredients

    For the Casserole:

    • 5 medium potatoes, grated or thinly sliced
    • 1 zucchini, grated
    • 4 eggs
    • 1 tsp salt
    • 1 tsp black pepper
    • 1 tsp oregano
    • 100 ml (3 fl oz) cream
    • 3 tbsp flour
    • 150 g (5 oz) Emmental cheese, grated
    • 1 onion, finely chopped
    • 2 cloves garlic, minced
    • 2 chicken fillets, diced
    • 150 g (5 oz) mushrooms, sliced
    • Olive oil, for cooking

    For the Yogurt Sauce:

    • Greek yogurt, as needed (about 1 cup)
    • 1 tsp mustard
    • 1 mini cucumber, grated
    • Juice of 1 lemon
    • Fresh parsley, chopped (for garnish)

    Step-by-Step Instructions

    1. Prepare the Chicken and Vegetables

    Start by cooking the chicken and sautéing the vegetables:

    • In a large pan, heat a small amount of olive oil over medium heat. Add the diced chicken fillets and cook until golden and fully cooked, which should take about 5–7 minutes.
    • Once the chicken is browned, add the sliced mushrooms, chopped onion, and minced garlic to the pan. Sauté the mixture until the vegetables are soft and the mushrooms release their moisture. This should take another 4–5 minutes.
    • Remove the pan from heat and set the sautéed chicken and vegetables aside.

    2. Prepare the Batter

    While the chicken and vegetables cool, prepare the egg mixture that will hold the casserole together:

    • In a large bowl, whisk together 4 eggs, 1 tsp salt, 1 tsp black pepper, and 1 tsp oregano. Make sure the eggs are well-beaten and seasoned.
    • Add the cream (100 ml) and whisk until smooth and fully combined.
    • Gradually stir in 3 tbsp flour, mixing continuously to avoid lumps. The mixture should form a smooth batter.
    See also  Delicious Turkish Style Eggplant Recipe: A Healthy Delight!

    3. Combine the Ingredients

    Now it’s time to bring all the components of the casserole together:

    • Add the grated potatoes, grated zucchini, and 150 g (5 oz) Emmental cheese into the egg mixture. Stir well until all the vegetables and cheese are fully coated with the egg batter.
    • Next, fold in the sautéed chicken, mushrooms, onions, and garlic. Mix thoroughly to evenly distribute the ingredients throughout the mixture.

    4. Bake the Casserole

    Preheat your oven to 375°F (190°C) while you prepare the baking dish.

    • Grease a baking dish with a small amount of olive oil to prevent sticking.
    • Pour the prepared mixture into the baking dish, spreading it out evenly with a spatula.
    • Bake the casserole in the preheated oven for 40–45 minutes, or until the top is golden brown and the center is set. You can test the doneness by inserting a knife or toothpick into the center—if it comes out clean, the  casserole is ready.

    5. Prepare the  Yogurt Sauce

    While the casserole is baking, make the refreshing yogurt sauce:

    • In a medium bowl, combine Greek yogurt (about 1 cup), 1 tsp mustard, grated mini cucumber, and the juice of 1 lemon. Stir until all the ingredients are well-blended.
    • Add a pinch of salt and black pepper to taste, and adjust the flavors as needed.
    • Garnish the sauce with chopped fresh parsley for a burst of color and freshness.
    • Place the sauce in the refrigerator to chill until serving.

    6. Serve

    Once the casserole is baked to golden perfection, remove it from the oven and let it rest for a few minutes to firm up slightly.

    • Slice the casserole into squares or portions, depending on your preference.
    • Serve each slice with a generous spoonful of the chilled Greek yogurt sauce on the side. The creamy, tangy sauce perfectly complements the hearty casserole.
    See also  Soft and Fluffy Bread Rolls Recipe

    Nutrition Information (Per Serving)

    • Serving Size: 1 portion (makes 6 servings)
    • Calories: 350 kcal
    • Protein: 25 g
    • Fat: 18 g
    • Carbohydrates: 28 g
    • Fiber: 3 g
    • Sugar: 5 g
    • Sodium: 500 mg
    • Cholesterol: 175 mg
  • Soft Kefir Sugar Cookies

    Soft Kefir Sugar Cookies

    Soft Kefir Sugar Cookies

    Table of Contents

    Ingredients

      • 1 egg
      • 3 tablespoons sugar
      • A pinch of salt
      • 1 teaspoon vanilla sugar
      • 150 ml kefir
      • 80 ml vegetable oil
      • 350 grams flour (about 2 ¾ cups)
    • 1 teaspoon baking powder
    • 3 tablespoons cane sugar (for sprinkling)

    Directions

      1. Preheat the Oven:
          • Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.

         

      2. Mix Wet Ingredients:
        • In a large bowl, beat the egg with the sugar, vanilla sugar, and a pinch of salt until well combined and slightly frothy.
      1. Add Kefir and Oil:
        • Stir in the kefir and vegetable oil, mixing until smooth.
      2. Combine Dry Ingredients:
          • In a separate bowl, sift together the flour and baking powder. Gradually add the dry mixture to the wet ingredients, stirring until a soft dough forms. The dough should be slightly sticky but manageable.

         

      3. Shape the Cookies:
        • Scoop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten the tops with your fingers.
      1. Sprinkle with Cane Sugar:
        • Sprinkle the tops of each cookie with a little cane sugar for added sweetness and crunch.
      2. Bake:
          • Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The cookies should be soft and slightly springy to the touch.

         

      3. Cool:
        • Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

    Serving Suggestions

    • Enjoy with a hot cup of tea or coffee.
    • Serve with a dollop of whipped cream or a scoop of ice cream for a special treat.

    Cooking Tips

      • Use Fresh Kefir: Fresh kefir will give the best rise and flavor. If kefir is not available, you can substitute it with buttermilk or plain yogurt.
    • Adjust Dough Consistency: If the dough feels too sticky, add a tablespoon of flour at a time until it reaches a manageable consistency.

    Nutritional Benefits

      • Probiotics from Kefir: Kefir is rich in probiotics that are great for gut health.
      • Lower Sugar Option: You can reduce the sugar content or use alternative sweeteners for a healthier version.

    Dietary Information

    • Vegetarian-Friendly: This recipe is suitable for vegetarians.
    • Nut-Free: No nuts are used, making it safe for those with nut allergies.

    Storage

      • Store at Room Temperature: Keep in an airtight container at room temperature for up to 5 days.
    • Freeze for Longer Storage: Freeze the cookies in an airtight container or bag for up to 3 months.

    Why You’ll Love This Recipe

      • Quick and Easy: These cookies come together quickly with minimal effort, perfect for last-minute baking.
      • Soft and Fluffy Texture: The kefir adds a unique tang and a soft, fluffy texture.
    • Versatile Snack: Enjoy them plain or dressed up with your favorite toppings.
  • Chocolate Peanut Butter Cake Recipe

    Chocolate Peanut Butter Cake Recipe

    Chocolate Peanut Butter Cake Recipe

    Table of Contents

    Ingredients

    For the Cake:

      • Eggs: 3 large
      • Salt: a pinch
      • Vanilla Sugar: 1 teaspoon
      • Granulated Sugar: 50g (1.76 oz)
      • Milk: 50 ml (1.76 oz)
      • Vegetable Oil: 30 ml (1 fl oz)
      • All-Purpose Flour: 70g (2.46 oz)
      • Cocoa Powder: 15g (0.5 oz)

    For the Frosting:

      • Softened Butter: 20g (0.7 oz)
      • Powdered Sugar: 10g (0.3 oz)
      • Peanut Butter: 50g (1.76 oz)
    • Whipping Cream: 100 ml (3.5 fl oz)

    For the Chocolate Ganache:

      • Dark Chocolate: 120g (4.2 oz)
      • Peanuts: 10g (0.3 oz, chopped for garnish)

    Step-by-Step Instructions

    Step 1: Prepare the Cake Batter

      1. Preheat the Oven: Begin by preheating your oven to 180°C (356°F). Grease and flour a round cake pan (approximately 8 inches in diameter) or line it with parchment paper.
      2. Whisk the Eggs: In a mixing bowl, crack the three eggs and add a pinch of salt and the vanilla sugar. Use a hand mixer or a whisk to beat the eggs until they become frothy and pale in color.
      3. Add Sugar and Milk: Gradually add the granulated sugar and continue to whisk until it dissolves. Next, pour in the milk and vegetable oil, mixing until fully combined.
    1. Combine Dry Ingredients: In a separate bowl, sift together the flour and cocoa powder. This ensures there are no lumps and gives the cake a lighter texture.
    2. Mix the Batter: Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix, as this can make the cake dense.
    See also  Award-Worthy Homemade Chocolate Dessert

    Step 2: Bake the Cake

      1. Pour the Batter: Pour the cake batter into the prepared cake pan, smoothing the top with a spatula.
    1. Bake: Place the cake in the preheated oven and bake for 15 minutes or until a toothpick inserted into the center comes out clean.
    2. Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

    Step 3: Make the Frosting

      1. Cream the Butter and Sugar: In a mixing bowl, combine the softened butter and powdered sugar. Beat until light and fluffy.
    1. Add Peanut Butter: Mix in the peanut butter until well combined. If the mixture is too thick, you can add a splash of milk to achieve a smoother consistency.
    2. Whip the Cream: In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the peanut butter mixture until fully combined. This will give the frosting a light and airy texture.

    Step 4: Prepare the Chocolate Ganache

      1. Melt the Chocolate: In a microwave-safe bowl, melt the dark chocolate in 30-second intervals, stirring in between, until smooth.
    1. Combine with Cream: Once melted, allow the chocolate to cool slightly before using. If desired, you can mix in a small amount of whipped cream to create a silky ganache.

    Step 5: Assemble the Cake

      1. Layer the Cake: If the cake has domed slightly, use a serrated knife to level the top. Place the cooled cake on a serving plate.
      2. Frost the Cake: Spread the peanut butter frosting evenly over the top and sides of the cake.
    1. Add Ganache: Drizzle the melted chocolate ganache over the frosted cake, allowing it to drip down the sides for a beautiful presentation.
    2. Garnish: Finally, sprinkle chopped peanuts on top for added crunch and decoration.
    See also  Delicious and Healthy Vegetable Flan Recipe: A Quick and Tasty Alternative to Meat

    Step 6: Chill and Serve

      1. Chill: Place the assembled cake in the refrigerator for about 30 minutes to set the frosting and ganache.
    1. Slice and Serve: After chilling, slice the cake into wedges and serve. Enjoy your Chocolate Peanut Butter Cake with a glass of milk or a cup of coffee!

    Cooking Tips

      • Room Temperature Ingredients: Ensure that all ingredients are at room temperature for a more uniform batter.
      • Flavor Variations: For added flavor, consider adding a pinch of cinnamon or instant coffee granules to the batter.
    • Storing Leftovers: Store any leftover cake in an airtight container in the refrigerator for up to 3 days.

    Storage

      • Refrigeration: The cake can be stored in the refrigerator for up to 3 days. The frosting may thicken slightly but will remain delicious.
      • Freezing: If you want to make the cake ahead of time, you can freeze it without frosting. Wrap it tightly in plastic wrap and then in foil. It will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.

    Nutritional Facts (per slice, approximate)

      • Calories: 250 kcal
      • Protein: 6g
      • Fat: 14g
    • Carbohydrates: 29g
    • Fiber: 2g
    • Sugar: 10g
  • Apple Walnut Raisin Cake Recipe

    Apple Walnut Raisin Cake Recipe

    Apple Walnut Raisin Cake Recipe

    Table of Contents

    Ingredients:

      • Eggs: 3 large
      • Sugar: 1 cup (200 g)
      • Sunflower Oil: 1/3 cup (80 ml / 2.7 fl oz)
      • Flour: 2 cups (270 g)
      • Baking Powder: 2 teaspoons
      • Cinnamon Powder: 1/2 teaspoon
      • Walnuts: 1/2 cup (60 g), chopped
      • Raisins: 1/2 cup (60 g)
      • Apples: 2 medium, peeled and diced
      • Lemon Juice: Juice of 1/2 lemon

    Directions:

      1. Preheat your oven to 170 °C (340 °F). Line a 27 x 18 cm baking pan with baking paper.
      2. In a large mixing bowl, whisk together the eggs and sugar until light and fluffy.
      3. Add the sunflower oil and mix well.
      1. In a separate bowl, combine the flour, baking powder, and cinnamon powder. Gradually add this mixture to the wet ingredients, stirring until just combined.
      2. Fold in the walnuts, raisins, diced apples, and lemon juice until evenly distributed in the batter.
      3. Pour the batter into the prepared baking pan and spread it evenly.
    1. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
    2. Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.

    Serving Suggestions:

      • Serve warm or at room temperature, dusted with powdered sugar.
    • Pair with whipped cream or vanilla ice cream for an indulgent dessert.
    • Enjoy with a cup of tea or coffee for a delightful afternoon snack.
    See also  CASTELLA CAKE

    Cooking Tips:

      • For added moisture, consider using slightly under-ripe apples.
    • Experiment with different nuts, like pecans or almonds, if desired.
    • To enhance the flavors, consider adding a pinch of nutmeg or vanilla extract.

    Nutritional Benefits:

      • Apples are a great source of dietary fiber and vitamin C.
    • Walnuts provide healthy fats and antioxidants, beneficial for heart health.
    • Raisins are rich in iron and potassium, contributing to overall health.

    Dietary Information:

      • Vegetarian: Yes
    • Nut-Free Option: Substitute walnuts with sunflower seeds.
    • Gluten-Free Option: Use a gluten-free flour blend.

    Nutritional Facts (per serving, based on 10 servings):

      • Calories: 190
      • Protein: 3g
      • Fat: 8g
      • Carbohydrates: 29g
    • Fiber: 2g
    • Sugar: 10g

    Storage:

      • Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
    • For longer storage, wrap tightly and freeze for up to 3 months. Thaw in the refrigerator before serving.
  • Incredibly Delicious Zucchini Pickle Recipe

    Incredibly Delicious Zucchini Pickle Recipe

    Incredibly Delicious Zucchini Pickle Recipe

    Table of Contents

    Ingredients:

    • 3 kg (6.6 lbs) zucchini
    • 2.5 kg (5.5 lbs) carrots
    • 5-6 red capsicums (bell peppers)
    • 2 hot peppers (optional, for heat)
    • 2.5 tbsp (37 g) salt
    • 25 tbsp (315 g) sugar
    • 1 tsp (5 ml) vinegar
    • 1 tsp (5 ml) oil
    • 1 head garlic, finely chopped
    • Paprika, to taste
    • Black pepper and curry, to taste

    Method of Preparation:

    1. Prepare the Zucchini and Carrots:

    • Wash the zucchini thoroughly. Using a vegetable peeler, grate the zucchini into long, thin strips, as thin as possible. If the strips are too long, cut them into manageable lengths with a knife.
    • Peel and clean the carrots, and then use the same method to grate the carrots into thin strips. This will give the pickle a nice texture and ensure that the vegetables absorb the flavors evenly.

    2. Chop the Garlic:

    • Peel and finely chop 1 head of garlic. Set aside to add later to the vegetable mix for a punch of flavor.

    3. Prepare the Peppers:

    • Wash the red capsicums (bell peppers) and remove the seeds and stems. Cut the peppers into thin strips.
    • For a bit of spice, clean the hot peppers by removing the seeds and stems, then slice them into thin circles. This will add a kick to the pickle, but you can omit the hot peppers if you prefer a milder flavor.
    See also  My Husband Asks to Cook This Cake 3 Times a Week! The Tastiest Cake!

    4. Mix the Vegetables:

    • Place the prepared zucchini, carrots, bell peppers, and hot peppers into a large bowl.
    • Add the chopped garlic to the bowl with the vegetables, mixing everything together well.

    5. Season and Flavor the Mixture:

    • Heat 1 tsp of oil in a small saucepan until it is warm but not too hot.
    • Pour the warm oil and 1 tsp of vinegar over the mixed vegetables. This helps to preserve the crispness and infuse the flavors more evenly.
    • Season with black pepper, paprika, and curry to taste, according to your preference for spice and warmth.
    • Add 2.5 tbsp of salt and 25 tbsp (315 g) of sugar. Mix thoroughly, ensuring that all the vegetables are evenly coated with the salt, sugar, and seasonings. As the vegetables sit, they will release some of their natural juices, which will form a flavorful liquid.

    6. Fill the Jars:

    • Prepare clean, sterilized jars. Divide the vegetable mixture evenly among the jars, packing the vegetables tightly.
    • Distribute the liquid released by the vegetables evenly between the jars, ensuring that each jar has enough liquid to cover the vegetables.

    7. Sterilize the Jars:

    • Close the jars with clean, new lids to ensure a proper seal.
    • Place the jars in a large pot of boiling water and sterilize for 20 minutes. Make sure the jars are fully submerged in the water during sterilization to eliminate any bacteria and ensure the pickles stay fresh.

    8. Cool and Store:

    • Once sterilized, remove the jars from the boiling water and let them cool briefly. Turn the jars upside down and cover them with a blanket or towel to cool completely. This will help create a strong seal.
    • Once the jars have cooled, store them in a dry, dark place such as a pantry or cellar. These pickles will keep well through the winter months.
    See also  Homemade Bread: Amazing Results in Your Conventional Oven!

    Tips:

    • For an extra flavor boost, you can experiment with other seasonings like mustard seeds,  dill, or bay leaves.
    • If you prefer a spicier  pickle, increase the number of hot peppers or add chili

     

  • WITHOUT Sugar! In 5 Minutes: Make Your Own Muesli Energy Bar – A Delicious and Healthy Treat

    WITHOUT Sugar! In 5 Minutes: Make Your Own Muesli Energy Bar – A Delicious and Healthy Treat

    WITHOUT Sugar! In 5 Minutes: Make Your Own Muesli Energy Bar – A Delicious and Healthy Treat

    Table of Contents

    In today’s fast-paced world, finding a quick, nutritious snack can be a challenge. The solution? Homemade muesli energy bars! These bars are not only scrumptious but also free from added sugars. In just five minutes, you can whip up a batch of these delectable, energy-boosting treats. Let’s dive into the details and create your very own muesli energy bars!

    Ingredients You’ll Need:

    Before we start, gather these wholesome ingredients:

    • 80 g (1 cup) Oat Flakes: The base of our energy bars, packed with fiber and complex carbohydrates.
    • 100 g (2/3 cup) Raisins: Natural sweetness and chewiness without the need for added sugar.
    • 100 g (1/2 cup) Walnuts: A mixture of walnuts and peanuts (1:1) for a nutty crunch.
    • 100 g (2/3 cup) Prunes: Adds natural sweetness and aids in binding the ingredients.
    • 1 tablespoon Dried Cranberries: A tangy twist to elevate the flavor.
    • 2 Bananas: Provides creaminess and a natural sweetener.
    • 40 g (1.4 oz) Dark Chocolate without Sugar: A guilt-free chocolatey indulgence.
    • 1 teaspoon Coconut Oil: For a silky chocolate drizzle.
    Step-by-Step Preparation:

    Now that you have your ingredients ready, let’s get started with the step-by-step procedure:

    1. Prep the Oat Flakes:

    Begin by placing the oatmeal in a shallow bowl. No need to chop the raisins; simply add them to the oats.

    See also  Italian-Inspired Baked Penne: The Best Dinner Ever
    2. Toast the Nuts (Optional):

    For an intensified nutty aroma, chop the walnuts and peanuts on a wooden board. You can toast them briefly in a non-stick pan if desired.

    3. Chop the Prunes:

    Cut the prunes into smaller pieces, then add them to the bowl with the oatmeal and raisins. Toss in the dried cranberries as well.

    4. Blend the Bananas:

    Peel the bananas and cut them into smaller pieces. Use a regular blender or a hand blender to create a smooth, puree-like consistency with the bananas. Ensure there are no large residues; the banana puree should be entirely mushy.

    5. Combine the Ingredients:

    Now, it’s time to bring everything together. Mix all the ingredients by hand or with a spoon until a compact mixture forms.

    6. Mold the Bars:

    Transfer the prepared mixture into a smaller square mold, spreading it evenly. The mixture should be about 2 cm thick.

    7. Bake:

    Preheat your oven to 180 degrees Celsius and bake the mixture for approximately 20 minutes.

    8. Chocolate Drizzle:

    While the bars are baking, melt the dark chocolate with the coconut oil. Once the bars are done, pour the chocolate mixture over them. Refrigerate briefly to set.

    9. Cut and Enjoy:

    After the bars have cooled and the chocolate has set, cut them into cubes. Now, you have your very own homemade muesli energy bars, ready to be enjoyed!

    These delightful bars are not only free from added sugars but also rich in natural flavors and nutrients. They make for a perfect on-the-go snack or a quick pick-me-up during your busy day.

    See also  My Fastest Oatmeal Bread for a Healthy Breakfast! No Flour, No Butter

    So, why wait? Get creative in the kitchen, whip up a batch of these guilt-free treats, and satisfy your cravings without the sugar rush.

    Conclusion:

    In a world full of sugary snacks, these homemade muesli energy bars offer a refreshing alternative. Quick to make, delicious to taste, and loaded with healthy ingredients, they are a win-win for your taste buds and your well-being. So, go ahead, take a break from the sugar-laden options, and indulge in these wholesome delights.

  • Delicious Dinner Recipe – Layered Meat Pie

    Delicious Dinner Recipe – Layered Meat Pie

    Delicious Dinner Recipe – Layered Meat Pie

    Table of Contents

    This Layered Meat Pie is my daily dinner delight! You’ll love it too! 1f60d

    1f95b Ingredients:
    • 500 ml Milk 1f95b
    • 2 Eggs 1f95a
    • 125 ml Water 1f4a7
    • 2 tsp Salt 1f9c2
    • 220 g Flour 1f35e
    • Vegetable oil for frying 1f331
    • 500 g Minced meat 1f969
    • 1 Onion 1f9c5
    • 1/2 Bell pepper ️
    • 2 cloves Garlic 1f9c4
    • 1 tsp Oregano 1f33f
    • Salt and pepper to taste 1f9c2️
    • 2 tbsp Tomato paste 1f345

     Instructions:

    1. Mix milk, eggs, water, salt, and flour for the crepes.
    2. Fry crepes in oil. Set aside.
    3. Sauté minced meat, onion, bell pepper, garlic, oregano, salt, and pepper.
    4. Add tomato paste. Cook until thickened.
    5. Make the sauce: Melt butter, add flour, nutmeg, salt, and milk.
    6. Layer crepes and meat mixture, topping with sauce and cheese.
    7. Repeat layers.
    8. Bake at 190°C for 20 mins.
    9. Try this savory pie for dinner tonight
  • Best Banana Bread Recipe with Toasted Walnuts and Raisins

    Best Banana Bread Recipe with Toasted Walnuts and Raisins

    Best Banana Bread Recipe with Toasted Walnuts and Raisins

    Table of Contents

    Ingredients:

      • 3 ripe bananas, mashed with a fork
      • ½ cup butter (1 stick) at room temperature
      • 3/4 cup white sugar (or 1 scant cup of honey)
      • 2 eggs, room temperature
      • 1 ½ cups all-purpose flour
      • 1 tsp baking soda
      • ½ tsp salt
      • ½ tsp real vanilla extract
    • 1 cup walnuts, toasted and coarsely chopped
    • ½ cup raisins

    Instructions:

    1. Preheat the Oven:
        • Preheat your oven to 350°F (175°C).

       

      • Grease a 9×5 inch loaf pan with butter or cooking spray.
    2. Prepare the Bananas:
        • In a bowl, mash the ripe bananas with a fork until smooth. Set aside.

       

    3. Mix the Wet Ingredients:
        • In a large mixing bowl, cream the butter and sugar (or honey) together until light and fluffy.
        • Add the eggs one at a time, beating well after each addition.

       

      • Stir in the mashed bananas and vanilla extract until well combined.
    4. Combine Dry Ingredients:
        • In a separate bowl, whisk together the flour, baking soda, and salt.

       

    5. Mix Together:
        • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
        • Fold in the toasted walnuts and raisins.

       

    6. Bake:
        • Pour the batter into the prepared loaf pan and smooth the top.
        • Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

       

    7. Cool:
        • Remove from the oven and let the banana bread cool in the pan for about 10 minutes.
        • Transfer the bread to a wire rack to cool completely before slicing.

       

    Serving Suggestions:

      • Enjoy warm with a pat of butter.
      • Serve with a side of fresh fruit or a dollop of yogurt for breakfast.
    • Pair with a cup of coffee or tea for an afternoon snack.

    Cooking Tips:

      • Use ripe bananas with brown spots for the best flavor and sweetness.
      • To toast walnuts, spread them on a baking sheet and bake at 350°F (175°C) for about 8-10 minutes, stirring occasionally.
    • Ensure the eggs and butter are at room temperature for easier mixing and a better texture.

    Nutritional Benefits:

      • Bananas: Provide potassium, fiber, and natural sweetness.
      • Walnuts: Rich in omega-3 fatty acids, protein, and antioxidants.
    • Raisins: Add natural sweetness and are a good source of iron.

    Dietary Information:

      • Contains: Dairy, eggs, and nuts.
      • Gluten-Free Option: Can be made gluten-free by substituting all-purpose flour with a gluten-free flour blend.

    Storage:

    • Store any leftover banana bread in an airtight container at room temperature for up to 3 days.
    • For longer storage, wrap the bread tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.

    Why You’ll Love This Recipe:

      • Easy to make with simple ingredients.
    • Perfectly moist and flavorful with the addition of walnuts and raisins.
    • A versatile recipe that can be enjoyed for breakfast, as a snack, or even dessert.
    • The comforting taste of homemade banana bread that everyone loves.
  • Lemon Peach Cake with Vanilla Custard Filling

    Lemon Peach Cake with Vanilla Custard Filling

    Lemon Peach Cake with Vanilla Custard Filling

    Table of Contents

    Cake Batter:
      • 2 eggs
      • 100g sugar (½ cup)
      • 120ml milk (½ cup)
      • 120ml sunflower oil (½ cup)
      • 200g 00 flour (1¾ cups)
      • 12g baking powder (1 tablespoon)
      • Zest of 1 lemon
    Vanilla Custard Filling:
      • 300ml milk (1¼ cups)
      • 1 egg yolk
      • 10g vanilla sugar (1 tablespoon)
      • 2 tablespoons sugar
      • 2 tablespoons corn starch
      • 40ml lemon juice (2½ tablespoons)
    Topping:
    • 200g peaches in syrup (7 oz), sliced
    • Icing sugar, for dusting

    Directions:

    1. Prepare the Cake Batter:
      1. Preheat the oven: Set the oven to 180°C (350°F) with the fan on.
      1. In a large bowl, beat 2 eggs with 100g sugar until light and fluffy.
      2. Gradually add 120ml milk and 120ml sunflower oil, whisking continuously.
      3. Sift in 200g of 00 flour and 12g of baking powder, then fold the dry ingredients into the wet mixture until combined.
    1. Add the lemon zest and mix gently.
    2. Bake: Pour the batter into a greased or lined 25cm (10-inch) cake pan. Bake for 12 minutes in the preheated fan oven at 180°C.
    2. Prepare the Vanilla Custard Filling:
      1. In a small saucepan, heat 300ml milk over medium heat until warm but not boiling.
      1. In a separate bowl, whisk together 1 egg yolk, 10g vanilla sugar, 2 tablespoons sugar, and 2 tablespoons corn starch.
      2. Gradually pour the warm milk into the egg mixture, whisking constantly.
      3. Return the mixture to the saucepan and cook over low heat, stirring continuously until the custard thickens (about 2-3 minutes).
    1. Remove from heat and stir in 40ml lemon juice for a bright citrus flavor.
    2. Let the custard cool slightly.
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    3. Assemble the Cake:
      1. Remove the partially baked cake from the oven after 12 minutes.
      1. Gently spread the cooled vanilla custard over the top of the cake.
      2. Add peach slices: Arrange the 200g peaches (drained and sliced) on top of the custard layer.
      3. Return the cake to the oven and bake for an additional 18 minutes at 180°C.
    4. Final Touches:
    1. Cool the cake on a wire rack once it’s fully baked.
    2. Dust the top with icing sugar before serving.

    Serving Suggestions:

      • Serve this cake warm or chilled with a dollop of whipped cream or a scoop of vanilla ice cream.
    • For extra decoration, add a few fresh mint leaves on top.

    Cooking Tips:

      • Make sure to stir the custard continuously to avoid lumps and ensure a smooth texture.
      • If using fresh peaches instead of canned, peel and slice them before arranging them on top of the custard.

    Nutritional Benefits:

      • Lemon adds a dose of vitamin C and antioxidants.
      • Peaches are a great source of fiber, vitamins A and C, and are naturally sweet.
      • The custard adds a creamy texture with protein from the egg yolk and milk.

    Dietary Information:

    • This recipe contains dairy and gluten. For a dairy-free version, substitute plant-based milk and use an egg alternative for the custard.
    • To make it gluten-free, use gluten-free flour.

    Nutritional Facts (per slice):

      • Calories: ~270
      • Carbohydrates: 35g
      • Protein: 5g
      • Fat: 12g
    • Sugar: 20g
    • Fiber: 2g

    Storage:

      • Refrigerator: Store in an airtight container for up to 3 days.
    • Freezer: This cake can be frozen for up to 2 months. Allow it to thaw in the refrigerator before serving.
  • Cabbage and Vegetable Casserole with Yogurt Dill Sauce

    Cabbage and Vegetable Casserole with Yogurt Dill Sauce

    Cabbage and Vegetable Casserole with Yogurt Dill Sauce

    Table of Contents

    Ingredients

    For the Casserole:

      • 400 g cabbage
      • 1 onion, chopped
      • 3 cloves of garlic, minced
      • Vegetable oil (for frying)
      • 7 mushrooms, sliced
      • 1 bell pepper, chopped
      • 3 tomatoes, peeled and chopped
      • 4 eggs
      • 150 g sour cream
      • Ground black pepper, to taste
      • Salt, to taste
      • Fresh parsley, chopped (for garnish)

    For the Yogurt Dill Sauce:

      • 250 g yogurt
      • Fresh dill, chopped
    • Juice of 1/2 lemon
    • Salt, to taste

    Directions

    Step 1: Prepare the Cabbage

    • Blanch the Cabbage: Pour boiling water over the 400 g of cabbage in a large bowl. Let it sit for 5-10 minutes to soften, then drain and chop the cabbage into smaller pieces.

    Step 2: Prepare the Vegetables

      • Sauté the Onion and Garlic: In a pan, heat some vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until soft and translucent.
    • Add Mushrooms and Pepper: Add the sliced mushrooms and chopped bell pepper to the pan. Cook for 5-7 minutes until the mushrooms are tender and the peppers are slightly softened.
    • Prepare the Tomatoes: To easily peel the tomatoes, pour boiling water over them, let them sit for a minute, then peel off the skins. Chop the tomatoes and add them to the vegetable mixture. Cook for another 3-5 minutes.

    Step 3: Assemble the Casserole

      • Mix Eggs and Sour Cream: In a bowl, whisk together the 4 eggs, 150 g of sour cream, salt, and ground black pepper to taste.
      • Combine Vegetables and Cabbage: In a large mixing bowl, combine the blanched cabbage with the sautéed vegetables.
      • Transfer to Baking Dish: Pour the combined vegetable and cabbage mixture into a greased baking dish.
    • Pour Egg Mixture: Evenly pour the egg and sour cream mixture over the vegetables in the baking dish.
    • Bake: Preheat your oven to 180°C (350°F). Bake the casserole for 35 minutes, or until the top is golden and set.
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    Step 4: Prepare the Yogurt Dill Sauce

    • Mix the Sauce: In a bowl, mix 250 g of yogurt with chopped fresh dill, the juice of 1/2 a lemon, and salt to taste. Stir well and set aside.

    Step 5: Serve

      • Garnish and Serve: Once the casserole is baked, remove it from the oven and let it cool slightly. Garnish with chopped parsley and serve warm with the yogurt dill sauce on the side.

    Serving Suggestions

      • Main Dish: Serve as the main course with a side of crusty bread or a fresh green salad.
      • Side Dish: Pair with roasted meats or grilled fish for a complete meal.
      • Brunch Option: Enjoy as a hearty brunch dish alongside scrambled eggs or a fruit salad.

    Cooking Tips

      • Blanching Cabbage: Blanching softens the cabbage, making it easier to mix with other vegetables and creating a tender texture in the casserole.
      • Peeling Tomatoes: Blanching tomatoes quickly makes them easy to peel, giving the dish a smoother texture.
      • Cheese Addition: For an extra creamy casserole, sprinkle grated cheese, such as mozzarella or cheddar, on top before baking.

    Nutritional Benefits

      • High in Vegetables: This casserole is packed with cabbage, mushrooms, and tomatoes, offering fiber, vitamins, and minerals.
      • Protein-Rich: Eggs and sour cream add protein, making this a satisfying dish.
      • Low-Carb Option: With mostly vegetables and minimal carbs, this is a great low-carb, high-nutrient option.

    Dietary Information

      • Vegetarian: This recipe is perfect for vegetarians who enjoy hearty vegetable-based meals.
      • Gluten-Free: Naturally gluten-free, as it contains no wheat or flour products.
      • Low-Sugar: Contains no added sugars, making it suitable for those monitoring sugar intake.
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    Nutritional Facts (per serving, approximately 6 servings)

      • Calories: 180
      • Protein: 9 g
      • Carbohydrates: 15 g
    • Fat: 10 g

    Storage Tips

      • Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
      • Reheat: Reheat in the oven at 180°C (350°F) until warmed through, or microwave in individual portions.
    • Freeze: Casserole can be frozen for up to 1 month. Thaw overnight in the fridge before reheating.
  • Simple and Delicious Potato Dish: Better Than Pizza!

    Simple and Delicious Potato Dish: Better Than Pizza!

    Simple and Delicious Potato Dish: Better Than Pizza!

    Table of Contents

    Ingredients:

      • 3 potatoes, peeled and diced: Potatoes form the hearty base of this dish, providing a satisfying texture and flavor.
      • 1 onion, finely chopped: The onion adds a sweet, savory flavor that complements the potatoes perfectly.
      • 1 carrot, peeled and grated: Carrots bring a hint of sweetness and a splash of color to the dish.
      • 1 pepper, diced: Bell peppers add a touch of sweetness and a bit of crunch, enhancing the overall texture.
      • Fresh parsley, chopped: Parsley provides a fresh, herby flavor that brightens up the dish.
      • 1 egg: The egg helps bind the ingredients together and adds richness to the dish.
      • 100 ml milk (3.4 oz): Milk adds creaminess, making the dish moist and delicious.
      • 120 grams flour (4.2 oz): Flour helps thicken the mixture, giving the dish structure and a slightly crispy exterior.
      • 150 grams cheddar cheese, shredded (5.3 oz): Cheddar cheese melts beautifully, adding a rich, gooey layer of flavor.
      • Olive oil: Olive oil is used for sautéing the vegetables and for greasing the baking dish, ensuring everything cooks evenly and doesn’t stick.
      • Salt, to taste: Salt enhances all the flavors in the dish.
    • Black pepper, to taste: Black pepper adds a bit of heat and depth to the flavor profile.

    Instructions:

    1. Prepare the Ingredients:

      • Peel and Dice the Potatoes: Start by peeling and dicing the potatoes into small, even-sized cubes. This will ensure they cook evenly.
      • Chop and Grate the Vegetables: Finely chop the onion and dice the pepper. Peel and grate the carrot. Chop the fresh parsley as well.
    • Shred the Cheese: If not already shredded, grate the cheddar cheese and set it aside.
    See also  Incredibly Delicious Cauliflower with Broccoli

    2. Cook the Vegetables:

      • Sauté the Onions and Peppers: Heat a tablespoon of olive oil in a large pan over medium heat. Add the chopped onion and diced pepper. Sauté until the onion becomes translucent and the pepper softens, about 5 minutes.
      • Add the Carrot: Stir in the grated carrot and cook for an additional 2-3 minutes, until it softens slightly. Remove the pan from heat and set the vegetable mixture aside.

    3. Prepare the Potato Mixture:

      • Combine the Potatoes and Vegetables: In a large mixing bowl, combine the diced potatoes with the sautéed vegetables. Add the chopped parsley and mix well.
      • Mix in the Egg and Milk: Beat the egg in a separate bowl, then stir it into the potato and vegetable mixture. Add the milk and stir until everything is well combined.
      • Incorporate the Flour: Gradually add the flour to the mixture, stirring until the flour is fully incorporated. The flour will help bind the ingredients together and create a slightly thick batter.
    • Season the Mixture: Season the mixture with salt and black pepper to taste. Mix everything together until well combined.

    4. Assemble and Bake the Dish:

      • Preheat the Oven: Preheat your oven to 180°C (350°F).
      • Grease a Baking Dish: Lightly grease a baking dish with olive oil to prevent sticking. A medium-sized dish (about 9×9 inches) should work well.
      • Layer the Potato Mixture: Pour the potato and vegetable mixture into the prepared baking dish, spreading it out evenly.
      • Add the Cheese: Sprinkle the shredded cheddar cheese evenly over the top of the potato mixture. The cheese will melt during baking, creating a delicious, golden-brown crust.
      • Bake: Place the dish in the preheated oven and bake for 30-35 minutes, or until the potatoes are tender and the top is golden and bubbly.
    See also  Lemon Cream Puffs with Mascarpone Filling

    5. Serve and Enjoy:

    • Cool Slightly: Allow the dish to cool for a few minutes after removing it from the oven. This will make it easier to slice and serve.
    • Slice and Serve: Cut the dish into slices or squares and serve hot. It’s perfect on its own or paired with a fresh salad or some steamed vegetables.

    Tips for Success:

      • Uniformly Dice the Potatoes: Make sure the potato pieces are similar in size so they cook evenly.
    • Add Extra Toppings: For a more pizza-like experience, consider adding extra toppings like sliced olives, diced tomatoes, or even some pepperoni slices before baking.
    • Make it Ahead: This dish can be prepared ahead of time and stored in the refrigerator. Simply assemble the dish and bake it when ready to serve.