Category: healthy food

Quick No-Knead Wholemeal Bread

Ingredients

• • 400 ml warm water
  • 2 tablespoons apple cider vinegar
  • 13 g dry yeast (about 1 tablespoon)

• • 200 g wholemeal flour (1 2/3 cups)
  • 300 g bread flour (2 1/2 cups)
  • 2 teaspoons salt (12 g)

• • 20 ml olive oil (1 1/3 tablespoons)
  • 1 tablespoon sesame seeds (optional)
  • 1 tablespoon black cumin seeds (optional)

Directions

1. 1. Prepare the Dough:
      • In a large steel pot or glass bowl, mix warm water, apple cider vinegar, and dry yeast. Stir until the yeast is dissolved.
   2. Add Dry Ingredients:
      • • Add the wholemeal flour, bread flour, and salt to the yeast mixture. Stir with a spatula or spoon until combined; no kneading is required.

       

   3. Incorporate Olive Oil:
      • Pour in the olive oil and mix until the dough absorbs it fully. The dough will be sticky, which is normal.

1. 1. Shape the Dough:
      • Sprinkle a little flour on top of the dough to make it easier to handle. Transfer the dough to a 24 cm (9.5-inch) pan lined with baking paper. Use a small saucepan to gently press the dough into shape.
   2. Add Toppings:
      • • Spray or sprinkle water onto the surface of the dough, which helps create a crispy crust. Spread the dough evenly in the pan and sprinkle with sesame and black cumin seeds if using. Make a few shallow scratches or cuts on the surface for decoration.

       

   3. Bake:
      • Place the pan in a cold oven (do not preheat) and bake at 200°C (392°F) for 50-55 minutes until the bread is golden brown with a crispy crust.

1. Cool and Serve:
   • Remove from the oven and let the bread cool slightly before slicing. Enjoy warm or at room temperature.

Serving Suggestions

• • Pair with soups, salads, or simply enjoy with butter and jam for breakfast.

• This bread makes excellent sandwiches or toast.

Cooking Tips

• • Use Fresh Yeast: Ensure your yeast is active by checking the expiration date. If in doubt, let it sit in warm water with a pinch of sugar for 5 minutes to see if it foams.
  • Adjust Flour as Needed: Depending on the humidity and flour type, you might need a bit more or less. The dough should be sticky but manageable.

• Add Seeds or Nuts: Customize with sunflower seeds, pumpkin seeds, or chopped nuts for added texture.

Nutritional Benefits

• • Wholemeal Flour: Adds fiber and nutrients, making this bread healthier and more filling.
  • Olive Oil: A source of healthy fats, adding richness and moisture to the bread.

Dietary Information

• Vegan-Friendly: This bread contains no animal products.
• Low-Sugar: Contains only natural sugars from the flour, making it suitable for low-sugar diets.

Nutritional Facts (per slice, approximately 12 slices per loaf)

• • Calories: 150

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

Storage Tips

• Room Temperature: Store in a bread box or sealed bag at room temperature for up to 3 days.
• Freezing: Wrap in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.

Why You’ll Love This Recipe

• • Easy and Quick: No need to knead or wait long hours for rising; perfect for last-minute baking.

• Crispy and Soft: Achieves the ideal balance of a crispy crust and a soft, airy inside.
• Versatile: Great for any meal, from breakfast to dinner.
• Minimal Ingredients: Uses pantry staples, making it accessible and cost-effective.

Only a couple of items needed! Potatoes are very tasty and you will want to cook them repeatedly!

Table of Contents

How to Make Broccoli and Cauliflower Delicious: A Spanish Twist

In this article, we’ll explore a delicious recipe for broccoli and cauliflower, taught to me by a friend from Spain. This vegetarian dish is not only nutritious but also bursting with flavors that will tantalize your taste buds.

Ingredients

• 900 grams of broccoli
• 450 grams of cauliflower
• 5 cups of milk
• Salt, to taste
• Onion, to taste
• 1 carrot
• 1 bell pepper
• 1 garlic clove
• 2 tablespoons of olive oil
• Parsley, to taste
• 200 grams of red cherry tomatoes

Preparation

1. Begin by thoroughly cleaning and washing the broccoli and cauliflower. Then, chop them into small pieces on a cutting board.

Cooking Process

2. In a pot, add the broccoli along with boiling water and season with salt. Pour in the milk and cook for approximately 3 minutes.
3. In another pot, place the cauliflower, add boiling water and milk, season with salt, and cook for about 5 minutes.

Sautéing Vegetables

4. Heat a non-stick skillet, drizzle some extra virgin olive oil, and add the chopped onion and carrot. Sauté for a few minutes until golden brown.

Final Touches

5. Drain the broccoli and cauliflower and transfer them to a pot. Add the diced bell peppers, chopped cherry tomatoes, and mix well. Then, add seasoning according to your taste.

Conclusion

With just a few simple steps, you can create a flavorful and nutritious vegetarian dish that will impress your friends and family. This recipe, learned from a friend in Spain, is a testament to the richness of culinary traditions around the world.

Full Recipe

Ingredients:

6 potatoes, grated: The star ingredient, providing a satisfying base with a crispy exterior.
1 carrot, grated: Adds a hint of sweetness and extra color.
1 onion, finely chopped: For a savory depth of flavor.
Vegetable oil: For frying the vegetables.
5-6 fresh spring onions, chopped: Adds a mild onion flavor and freshness.
3 eggs: Binds the ingredients together.
1 glass of milk (200 ml): Adds creaminess and moisture.
80 g wholemeal flour: Helps to thicken and bind the bake.
2-3 tablespoons olive oil: Enhances flavor and ensures a crispy finish.
Salt and black pepper, to taste: For seasoning.
Additional olive oil: For brushing the baking dish.
4 tomatoes, sliced: Adds a juicy and tangy topping.
Fresh parsley, chopped: For garnish and a fresh, herbaceous note.
200 g mozzarella cheese, shredded: The gooey, melty goodness on top.

Step-by-Step Instructions:
1. Prepare the Vegetables:

Start by grating the 6 potatoes and 1 carrot using a coarse grater. This will help them cook evenly and provide the perfect texture for the bake.
Finely chop 1 onion and place all the grated vegetables in a large bowl. The combination of potatoes, carrots, and onions forms the base of this delicious dish.
2. Fry the Vegetables:

Heat a generous amount of vegetable oil in a skillet over medium heat. The oil should be hot enough to sizzle when the vegetables are added but not so hot that it smokes.
Add the grated potatoes, carrot, and chopped onion to the skillet. Fry them for about 8-10 minutes, stirring occasionally. You want the vegetables to soften and start turning a light golden brown, which brings out their natural sweetness and flavor. Set aside to cool slightly.
3. Prepare the Batter:

In a separate bowl, whisk together 3 eggs, 1 glass of milk (200 ml), 80 g of wholemeal flour, and 2-3 tablespoons of olive oil. Season with salt and black pepper to taste. This batter will help bind the grated vegetables and create a cohesive bake.
Mix until smooth, ensuring there are no lumps. The batter should have a slightly thick but pourable consistency.
4. Combine Ingredients:

Add the chopped spring onions to the fried vegetable mixture and stir to combine. The spring onions add a fresh, slightly sweet note that complements the other vegetables.
Pour the prepared batter over the vegetables and mix until everything is evenly coated. The batter should thoroughly cover the vegetables, helping them bind together during baking.
5. Assemble the Bake:

Preheat your oven to 200°C (400°F). A hot oven will help the bake get nice and crispy on top while keeping the inside tender.
Lightly grease a baking dish with olive oil to prevent sticking and to help achieve a golden, crispy crust.
Pour the vegetable and batter mixture into the baking dish, spreading it out evenly to ensure even cooking.
Brush the top with a bit more olive oil for extra crispiness.
6. Bake the Potato Mixture:

Place the dish in the preheated oven and bake for about 30 minutes or until the top is golden and crisp. You’ll know it’s ready when the edges are lightly browned, and the center is firm to the touch.
7. Prepare the Toppings:

While the potato bake is in the oven, slice the 4 tomatoes and chop a handful of fresh parsley. The tomatoes add a juicy, tangy contrast to the rich potato base, while the parsley provides a burst of freshness.
8. Add the Toppings:

After the initial baking time, remove the potato bake from the oven.
Arrange the sliced tomatoes evenly over the top, sprinkle with chopped parsley, and then generously spread 200 g of shredded mozzarella cheese over the tomatoes. This layer of cheese will melt into a gooey, golden topping that adds flavor and texture.
9. Final Bake:

Return the dish to the oven and bake for an additional 15 minutes at 200°C (400°F), or until the cheese is melted and bubbly, with a light golden-brown color on top.
10. Serve and Enjoy:

Remove from the oven and allow it to cool for a few minutes before slicing. This brief resting time will help the bake set and make it easier to cut.
Serve warm, garnished with extra parsley if desired, and enjoy this satisfying and delicious potato bake with a salad or on its own

Amazing Family Hot Dish

Ingredients

For the Dough:

• • 250 g flour
  • 0.5 tsp salt

• 150 ml boiling water
• 1 tbsp vegetable oil

For the Filling:

• • 350 g chicken thighs

• • 350 g turkey thighs
  • 800 g potatoes
  • 1 large onion

• • Salt, to taste
  • Black pepper, to taste
  • Cumin (zira), to taste

• Paprika, to taste
• Fresh parsley, chopped

For the Vegetable Layer:

• • 2 onions, chopped

• 2 carrots, grated
• 1 large bell pepper, sliced

Step-by-Step Instructions

Step 1: Preparing the Dough

1. 1. In a mixing bowl, combine 250 g of flour with 0.5 tsp of salt.

1. 1. Add 1 tbsp of vegetable oil.
   2. Slowly pour in 150 ml of boiling water while stirring the mixture with a spoon or spatula.
   3. Once the mixture begins to come together, knead it by hand until it forms a smooth, elastic dough.

1. Cover the dough with a kitchen towel and set aside to rest while preparing the filling.

Step 2: Preparing the Meat and Potatoes

1. 1. Cut the chicken and turkey thighs into small pieces.
   2. Season the meat with salt, black pepper, cumin, and paprika to taste.

1. 1. Peel and cut the potatoes into thin slices.
   2. Finely chop one large onion.
   3. In a bowl, mix the potatoes, onions, and seasoned meat together. Add the chopped fresh parsley and mix well to combine all the flavors.

Step 3: Preparing the Vegetables

1. 1. In a pan, heat a little vegetable oil over medium heat.
   2. Add the chopped onions and sauté until they become translucent.
   3. Add the grated carrots and bell pepper slices, and cook until the vegetables are soft and fragrant. Season with salt and black pepper to taste.

1. Remove from heat and set aside.

Step 4: Assembling the Dish

1. 1. Preheat the oven to 180°C (350°F).
   2. Roll out the prepared dough into a large sheet.

1. 1. Line the bottom of a greased baking dish with half of the dough, allowing some to overhang the edges.
   2. Layer the meat and potato mixture evenly over the dough.
   3. Spread the sautéed vegetables on top of the meat and potatoes.

1. Fold the overhanging dough over the filling, and use the remaining dough to cover the top of the dish completely.
2. Pinch the edges of the dough together to seal the filling inside.

Step 5: Baking the Dish

1. 1. Make a few small slits in the dough to allow steam to escape.

1. 1. Brush the top of the dough with a little oil or melted butter for a golden crust.
   2. Place the dish in the preheated oven and bake for about 60-70 minutes, or until the crust is golden brown and the filling is cooked through.
   3. Let the dish cool slightly before serving.

Cooking Tips

• • For a more flavorful dough, you can add a pinch of spices such as cumin or paprika to the flour mixture.
  • Ensure the meat is cut into small, even pieces for uniform cooking.
  • You can substitute the turkey with more chicken if desired.

• To save time, you can prepare the dough and filling ahead of time and assemble the dish just before baking.

Storage

This dish can be stored in the refrigerator for up to 3 days. To reheat, cover with foil and bake in the oven at 180°C (350°F) for about 10-15 minutes until warmed through. Alternatively, individual portions can be reheated in the microwave.

Nutritional Information (per serving)

• • Calories: 450-500 kcal

• • Protein: 25 g
  • Carbohydrates: 40 g
  • Fat: 20 g

• Fiber: 5 g

Simple Italian Cake with 12 Tablespoons

Ingredients:

3 eggs

12 tablespoons of sugar

12 tablespoons of oil

12 tablespoons of milk

12 tablespoons of flour

Zest and juice of half a lemon

11g baking powder

20cm cake pan

Instructions:

Preheat your oven to 180°C (356°F).

In a mixing bowl, crack open 3 eggs.

Add 12 tablespoons of sugar to the eggs.

Mix the eggs and sugar together until they are well combined and have a creamy consistency.

Pour in 12 tablespoons of oil and mix it into the egg and sugar mixture.

Add 12 tablespoons of milk to the mixture and continue mixing.

Sift in 12 tablespoons of flour gradually while stirring to avoid lumps.

Zest and juice half a lemon and add them to the batter for a lovely citrus flavor.

Finally, add 11g of baking powder and mix it in thoroughly.

Grease a 20cm cake pan and pour the batter into it.

Bake in the preheated oven at 180°C (356°F) for approximately 25-30 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.

Once the cake is done, remove it from the oven and let it cool.

You can optionally dust the top with powdered sugar or add a lemon glaze for extra flavor.

Slice and enjoy your simple and delicious Italian Cake with 12 Tablespoons!

Homemade Digestive Biscuits

Ingredients:

1 ½ cups wheat flour (240 g)
½ cup powdered sugar (75 g)
½ cup cold butter (130 g, cubed)
1 teaspoon baking powder
5 tablespoons milk
¼ teaspoon salt (only if using unsalted butter)

Directions:

Prepare the dough:
In a large mixing bowl, combine the wheat flour, powdered sugar, baking powder, and salt (if using unsalted butter).
Add the cold, cubed butter to the dry ingredients. Use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs.

Add milk and form the dough:
Gradually add milk, one tablespoon at a time, mixing until the dough comes together. It should be soft but not sticky. If the dough is too dry, add a little more milk, a teaspoon at a time.

Shape and chill the dough:
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 15 minutes. This helps the dough firm up and makes it easier to roll out.

Roll out and cut biscuits:
Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
Roll out the chilled dough on a lightly floured surface to about ¼-inch thickness.
Use a round cookie cutter or the rim of a glass to cut out biscuits. Place them on the prepared baking sheet.

Bake the biscuits:
Bake in the preheated oven for 15-18 minutes or until the edges are golden brown.
Remove from the oven and let the biscuits cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Serving Suggestions:
Enjoy with a cup of tea or coffee for a classic pairing.
Use as a base for no-bake cheesecakes or as a crunchy topping for yogurt and ice cream.
Dip in melted chocolate for a sweet treat.

Cooking Tips:
Ensure the butter is cold to achieve a light, crumbly texture.
For a smoother dough, avoid overmixing once the milk is added.
Prick the biscuits with a fork before baking to help them cook evenly and maintain their shape.

Nutritional Benefits:
Made with whole wheat flour, these biscuits contain more fiber than traditional cookies.
Lower in sugar compared to many commercial biscuits, making them a healthier snack option.
No artificial additives or preservatives, providing a more natural and wholesome treat.

Dietary Information:
Vegetarian-friendly.
Contains gluten and dairy; not suitable for those with allergies to these ingredients.
Can be made egg-free and suitable for lacto-vegetarians.

Ancient Christmas Cake Recipe

Ingredients:

For the Meringue Layer:

• 3 egg whites
• 210g sugar (1 cup

For the Coconut Layer:

1. 180g grated coconut (2 cups)

For the Chocolate Layer:

• 200g chocolate (7 oz)

For the Cake Layer:

• 250g butter (8.8 oz)
• 140g butter (5 oz)
• 1 egg yolk
• 70g powdered sugar (1/2 cup)
• 230g all-purpose flour (8.1 oz)

For the Filling:

• 50g strawberry jam (1/4 cup)

For the Chocolate Topping:

• 200g chocolate (7 oz)
• 100g butter (3.5 oz)

Instructions:

Meringue Layer:

1. In a heatproof bowl over a double boiler, mix 3 egg whites and 210g of sugar. Stir continuously until the sugar dissolves and the mixture thickens and pasteurizes, about 10-15 minutes.
2. Remove from heat and let it cool.

Coconut Layer:

1. Preheat your oven to 160°C (320°F).
2. Mix the cooled meringue with 180g of grated coconut.
3. Spread the mixture evenly in a baking dish and bake at 160°C (320°F) for 10 minutes. Then, open the oven door slightly and continue baking at 50°C (122°F) for another 10 minutes on top/bottom heat.
   
   Chocolate Layer:
4. Melt 200g of chocolate in a heatproof bowl over a double boiler.
5. Allow the melted chocolate to cool briefly.

Cake Layer:

1. In a mixing bowl, combine 250g of butter, 140g of butter, 1 egg yolk, 70g of powdered sugar, and 230g of all-purpose flour. Mix until the dough forms.
2. Spread the dough evenly in a baking dish and bake at 180°C (356°F) for 7 minutes on top/bottom heat.

Assembling:

1. Spread 50g of strawberry jam over the baked cake layer.
2. Top the jam with the coconut layer.
3. Pour the slightly cooled, melted chocolate over the coconut layer and spread it evenly.
4. Chill the assembled cake in the refrigerator until the chocolate layer sets.Enjoy your delicious Ancient Christmas Cake, a recipe to treasure!

Crispy Potato Rolls Recipe

Ingredients

Filling:

• • 500 g (about 3 medium-sized) potatoes
  • 100 g onion, chopped
  • 100 g red bell pepper, diced

• • 2 g salt (1/2 tsp)
  • 100 g mozzarella cheese, shredded
  • 20 g scallion, chopped

• Black pepper, to taste

Wrap:

• • 200 g all-purpose flour (1 ½ cups)

• • 3 g salt (1/2 tsp)
  • 5 g sugar (1 tsp)
  • 2 eggs

• 500 g milk (2 cups)
• 20 g oil (2 tbsp)

Coating:

• • 3 eggs, beaten
  • 30 g flour (1/4 cup)
  • Bread crumbs

Directions

1. 1. Prepare the Potatoes:
      • Peel and cube the potatoes. Boil them in salted water until tender. Drain and mash well.
   2. Prepare the Filling:
      • • Sauté the chopped onions in oil until translucent. Add diced bell pepper and cook until softened.

       

      • Mix the mashed potatoes with sautéed veggies, season with salt, pepper, and stir in shredded mozzarella and scallions.
   3. Prepare the Wrap:
      • • In a bowl, combine flour, salt, and sugar.

       

      • Add eggs and milk, whisk until smooth, then stir in oil.
      • Heat a non-stick pan and cook thin wraps using the batter, cooking each side for 2 minutes.

1. 1. Assemble and Coat:
      • Place the potato filling on each wrap, fold, and roll tightly.
      • Dip each roll into beaten eggs, coat with flour, and roll in bread crumbs.

1. Fry the Potato Rolls:
   • Heat oil in a pan and fry the rolls until golden and crispy. Drain excess oil on paper towels.
2. Serve:
   • • Slice and serve hot, garnished with scallions or your favorite dipping sauce.

Serving Suggestions

• • Serve with a tangy dipping sauce like sour cream or marinara.
  • Pair with a fresh salad for a light and balanced meal.

Cooking Tips

• Ensure the oil is hot enough to achieve a crispy crust.
• You can refrigerate the assembled rolls and fry them just before serving for extra convenience.

Nutritional Benefits

• • Potatoes provide fiber and potassium, while mozzarella adds calcium and protein.

• The dish offers a balanced mix of carbs, proteins, and fats for sustained energy.

The Most Mouthwatering Breakfast Recipe Ever: Beef Stuffed Dough Rolls

Are you tired of the same old breakfast routine? Ready to tantalize your taste buds with something new and exciting? Look no further! Today, I’m going to share with you a breakfast recipe that will blow your mind – Beef Stuffed Dough Rolls. These savory delights are packed with flavor and guaranteed to make your mornings brighter. So, put away the cake mix and get ready to embark on a culinary adventure like no other!

Ingredients

• 6 1/3 cups (800 grams) all-purpose flour
• 1 teaspoon (5 grams) yeast
• 1 teaspoon (5 grams) salt
• 2 cups (500 milliliters) milk
• 17.6 ounces (500 grams) beef
• 3.5 ounces (100 grams) onion
• 1 teaspoon (5 grams) salt
• Black pepper, to taste
• Melted butter
• Milk
• 1 egg yolk

Step by Step Instructions

Preparation of the Dough

• Add Flour, Yeast, and Salt: Start by combining 800g of all-purpose flour with 5g of yeast and 5g of salt in a large bowl.
• Pour in Milk: Next, pour 500ml of milk into the dry ingredients.
• Mix and Knead: Using a spatula, stir the ingredients until well combined, then knead the dough by hand until it becomes smooth and elastic.
• Rest the Dough: Cover the dough with cling film and allow it to rest for 10 minutes.

Preparation of the Filling

• Chop Onion and Mix with Beef: Finely chop 100g of onion and mix it with 500g of beef.
• Season the Filling: Add 5g of salt and black pepper to the meat mixture, ensuring it’s well seasoned.

Formation of Breakfast

• Divide and Roll: Divide the dough into four equal portions and roll out each portion into a thin pancake.
• Fill and Roll: Spread melted butter over the dough, then evenly distribute the beef filling. Roll up the dough and shape it into round rolls.
• Arrange and Bake: Arrange the filled dough rolls on a baking tray.

Baking and Serving

• Preheat and Brush: Preheat the oven to 185°C. Mix 1 egg yolk with a bit of milk, then brush it over the dough rolls for a golden crust.
• Bake to Perfection: Place the tray in the oven and bake for 35-40 minutes until golden brown.
• Serve Hot: Once baked, remove from the oven and serve hot. Enjoy your delicious breakfast!