Category: healthy food

Tuna and Potato Salad with Biscuits

Ingredients

• For the Salad:
  • • 1 medium potato

   

  • • 1 can of tuna (approximately 150-200 g)
    • 4 pickled cucumbers, diced
    • 1 bunch of fresh parsley, chopped

   

  • • 1 lemon, juiced (about 2 tablespoons of juice)
    • 3 tablespoons mayonnaise
    • Salt, black pepper, and thyme to taste

   

  • 1 bunch of fresh dill, chopped
• For Serving:
  • • 2 packs of biscuits (salted or unsalted, your preference)

   

Steps on How to Make Tuna and Potato Salad

Step 1: Prepare the Potato

1. 1. Boil the Potato: Begin by washing the potato thoroughly. Place it in a pot of salted water and bring it to a boil. Cook for about 15-20 minutes or until tender when pierced with a fork. You can peel the potato before boiling or leave the skin on for added nutrients.
   2. Cool and Dice: Once cooked, drain the potato and let it cool. When it’s cool enough to handle, peel if you haven’t already, and dice it into small cubes.

Step 2: Prepare the Other Ingredients

1. 1. Drain the Tuna: Open the can of tuna and drain the excess liquid. Flake the tuna with a fork into a large mixing bowl.
   2. Dice the Cucumbers: Chop the pickled cucumbers into small pieces. This will add a nice crunch and tanginess to the salad.
   3. Chop the Herbs: Finely chop the parsley and dill. These herbs will add freshness to your salad and enhance its flavor.

Step 3: Combine the Salad

1. 1. Mix Ingredients: In the bowl with the flaked tuna, add the diced potatoes, pickled cucumbers, chopped parsley, and dill.
   2. Make the Dressing: In a separate small bowl, combine the mayonnaise, lemon juice, salt, black pepper, and thyme. Mix well until you have a smooth dressing.
   3. Combine: Pour the dressing over the tuna and potato mixture. Gently fold the ingredients together until everything is evenly coated in the dressing. Be careful not to mash the potatoes too much; you want to maintain some texture.

Step 4: Taste and Adjust Seasoning

1. Taste the Salad: Before serving, taste the salad and adjust the seasoning if necessary. You can add more salt, pepper, or lemon juice according to your preference.
2. Chill (Optional): If time allows, cover the salad with plastic wrap and refrigerate for about 30 minutes. This resting period allows the flavors to meld together.

Step 5: Serve

1. 1. Prepare the Biscuits: Arrange the biscuits on a serving platter.

1. Scoop and Serve: Serve the tuna and potato salad alongside the biscuits. You can either place the salad on top of the biscuits for a delightful bite or serve them separately for guests to help themselves.

Nutrition Facts (Per Serving)

(Approximate values; actual nutrition may vary based on specific ingredients used and portion sizes)

• • Calories: 320 kcal

• • Protein: 12 g
  • Fat: 18 g
  • Carbohydrates: 30 g

• Fiber: 3 g
• Sugar: 2 g
• Sodium: 400 mg

Beetroot Pancakes

Ingredients

• • Beetroot: 1 large or 2 small, peeled and chopped (approx. 150g)
  • Milk: 150 ml (approx. 1/2 cup + 2 tablespoons)
  • Egg: 1

• • Flour: 4-5 tablespoons (whole wheat, oat, or regular wheat flour)
  • Baking Soda: 1/2 teaspoon
  • Sugar: 1 tablespoon (adjust to taste)

• Avocado Oil: For greasing the pan

Directions

1. 1. Prepare the Beetroot Puree:
      • Place the chopped beetroot and milk in a blender and blend until smooth.

1. 1. Make the Batter:
      • Pour the beetroot mixture into a mixing bowl. Add the egg and whisk until combined.
      • Stir in the flour, baking soda, and sugar. Mix until you have a smooth batter.

1. 1. Cook the Pancakes:
      • Heat a non-stick pan over medium heat and lightly grease with avocado oil.
      • Pour small portions of batter into the pan to form mini pancakes. Cook for 2-3 minutes per side until golden brown on both sides.

1. Serve:
   • • 1. Preparation: Blend the beetroot puree with wet ingredients (such as milk, eggs, and melted butter) before folding it into the dry ingredients. This ensures even color and flavor.
       2. Cooking: Cook on medium heat like traditional pancakes, flipping when bubbles form on the surface.Serve the beetroot pancakes warm with yogurt, sour cream, or a sweet sauce of your choice.
          

          Nutritional and Culinary Background

          Beetroots are known for their high fiber, folate, and antioxidant content, making these pancakes a nutritious choice. They’re popular in various cuisines for their color and subtle sweetness, adding both visual and nutritional appeal to any meal.

          Key Ingredients and Tips

          1. 1. Beetroot: Fresh or cooked beetroots can be blended into a puree, then added to the pancake batter for a smooth texture and even color.

           

          1. 1. Flour Base: Use all-purpose flour, or consider whole wheat or oat flour for added fiber.
             2. Sweetener: A bit of honey, maple syrup, or sugar can complement the natural earthiness of the beetroot.
             3. Flavor Enhancements: A dash of vanilla, cinnamon, or nutmeg adds warmth, while a touch of lemon zest can brighten the flavor profile.

           

          Cooking Technique

       Serve with Greek yogurt, fresh berries, or a drizzle of honey for a balanced mix of flavors. These pancakes make a unique brunch item or a nutritious snack for kids.

        

    

Serving Suggestions

• • With Yogurt or Sour Cream: The tanginess complements the earthy sweetness of the beets.
  • Drizzle with Honey or Maple Syrup: Add a touch of sweetness for a dessert-like treat.

• With Fresh Berries: Top with fresh berries for extra flavor and nutrition.
• With Nut Butter: Spread a bit of almond or peanut butter for added protein.
• As a Savory Option: Serve with goat cheese and herbs for a unique twist.

  Serving Ideas

  1. 1. Savory Option:
        • • Skip sweeteners in the batter, add a pinch of salt, and top with a dollop of Greek yogurt, crumbled feta, or a slice of smoked salmon for a unique savory twist.

         

     2. Sweet Option:
        • Pair with whipped ricotta or mascarpone and fresh berries, or drizzle with chocolate sauce and chopped nuts for an indulgent touch.

   

  1. Extra Color and Texture:
     • Top with edible flowers or microgreens to accentuate the bright color, adding visual appeal and freshness.

  Storage and Reheating

  Store in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a pan or microwave, which keeps them moist and avoids drying out.

  These vibrant pancakes are versatile and allow for plenty of personalization in both flavor and presentation. Let me know if you’d like more guidance on specific flavor combinations or additional tips!

   

Cooking Tips

• • Blend Well: Ensure the beetroot is fully blended for a smooth batter.

• • Adjust Sugar to Taste: Increase or decrease the sugar based on your preference.
  • Experiment with Flour: Use oat flour for a gluten-free option or whole wheat for extra fiber.
  • Don’t Overcook: Cook just until golden to maintain the pancakes’ soft texture.

• Use a Good Non-Stick Pan: This will prevent sticking and make flipping easier.

Nutritional Benefits

• • Beetroot: High in antioxidants, which promote heart health and boost energy.
  • Milk and Egg: Provide protein and essential vitamins for muscle health and satiety.

• Whole Grains (if using whole wheat or oat flour): Adds fiber and supports digestion.
• Low in Added Sugars: These pancakes are lightly sweetened, making them a nutritious option.

Dietary Information

• • Vegetarian-Friendly

• Gluten-Free Option: Use oat flour or gluten-free flour.
• Contains Dairy and Eggs (for a dairy-free version, substitute milk with plant-based milk)

Nutritional Facts (Per Serving, Approximate)

• • Calories: 90

• • Protein: 3g
  • Carbohydrates: 12g
  • Fat: 2g

• Fiber: 2g

Storage Tips

• • Refrigerator: Store in an airtight container for up to 3 days.
  • Freezing: Freeze in a single layer, then transfer to a freezer-safe bag for up to 1 month. Reheat in a skillet or toaster.

Why You’ll Love This Recipe

• • Colorful and Fun: The vibrant color makes these pancakes unique and visually appealing.
  • Nutritious: Packed with vitamins, minerals, and antioxidants from beetroot.
  • Easy and Quick: Simple ingredients and fast to make.

• Kid-Friendly: Kids will love the color and mild sweetness.
• Versatile Toppings: Pairs well with both sweet and savory toppings

Delicious Apple Pie Recipe

Ingredients:

• • 1 Pack of Vanilla Sugar (about 8g)

• • 3 1/2 Cups Flour (about 440g)
  • 1 Cup Butter (about 220g), softened
  • 1 Cup Sugar (about 220g)

• • 4 Eggs
  • 1 Pack Baking Powder (about 15g)
  • 2.2 Pounds Apples, Chopped into Small Pieces (about 1kg)

Directions:

Step 1: Prepare the Batter

1. Mix Ingredients: In a mixing bowl, combine the flour, sugar, vanilla sugar, and baking powder. Add the softened butter and eggs. Stir until the mixture is smooth and creamy.

Step 2: Add Apples

1. Fold in Apples: Gently fold the chopped apples into the batter until evenly distributed.

Step 3: Preheat Oven

1. 1. Set Temperature: Preheat your oven to 210°C (410°F), using top and bottom heat or hot air.

Step 4: Prepare the Baking Tray

1. Line Tray: Line a baking tray with baking paper to prevent sticking and burning.

Step 5: Bake

1. Spread Batter: Pour the batter onto the prepared tray and spread it evenly.
2. Bake: Bake for about 25-35 minutes, or until the surface is lightly browned and a toothpick inserted into the center comes out clean.

Step 6: Cool and Serve

1. 1. Cool Slightly: Remove the pie from the oven and let it cool slightly.
   2. Cut: While still warm, cut the pie into pieces directly on the tray to prevent tearing.
   3. Optional Toppings: Dust with powdered sugar and/or decorate with almonds if desired.

Tips for Perfect Apple Pie:

• • Even Apples: Make sure the apple pieces are evenly cut for uniform cooking.
  • Check Doneness: Start checking the pie after 25 minutes to avoid overbaking.
  • Cool Before Storing: Allow the pie to cool completely before storing to maintain texture.

Serving Suggestions:

• • With Ice Cream: Serve warm with a scoop of vanilla ice cream.
  • With Whipped Cream: Top with fresh whipped cream for a classic touch.
  • As a Snack: Enjoy it on its own with a cup of tea or coffee.

Nutritional Benefits:

• • Apples: Provide vitamins and fiber.
  • Butter: Adds richness and flavor.
  • Flour and Sugar: Essential for a classic pie texture and sweetness.

Dietary Information:

• Contains: Dairy, eggs, and gluten.
• Not Suitable For: Vegan or gluten-free diets.

Nutritional Facts (per serving):

• • Calories: 320 kcal

• • Carbohydrates: 45g
  • Protein: 4g
  • Fat: 15g

• Fiber: 2g
• Sodium: 220mg

Storage:

• • Refrigerator: Store in an airtight container for up to 3 days.

• Freezer: Freeze for up to 1 month. Thaw before serving.

Moist Banana Bread Recipe

Ingredients:

• • All-purpose flour (maida): 1½ cups (200 g)
  • Bananas: 2 or 3, mashed

• • Eggs: 2
  • Melted butter: ⅓ cup (75 g)
  • Brown sugar: ¼ cup (50 g)

• • Sugar: ½ cup (100 g)
  • Milk: ½ cup (120 ml)
  • Baking powder: 1 tsp (4 g)

• • Baking soda: 1 tsp (5 g)
  • Cinnamon powder: ¼ tsp
  • Vanilla essence: 1 tsp (5 ml)

• Salt: ¼ tsp

Directions:

1. 1. Preheat the Oven:
      • Preheat your oven to 175°C (350°F). Grease and line a 24 x 10.5 x 7 cm (9 x 4 x 3 inch) loaf pan with parchment paper.

1. 1. Mash Bananas:
      • In a large bowl, mash the bananas until smooth.
   2. Mix Wet Ingredients:
      • • Add the melted butter, brown sugar, granulated sugar, eggs, milk, and vanilla essence to the mashed bananas. Mix until well combined.

       

   3. Combine Dry Ingredients:
      • In another bowl, whisk together the flour, baking powder, baking soda, cinnamon powder, and salt.

1. 1. Combine Mixtures:
      • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
   2. Pour into Pan:
      • • Pour the batter into the prepared loaf pan and smooth the top.

       

   3. Bake:
      • Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

1. Cool:
   • Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Serving Suggestions:

• • Serve warm with butter or nut butter.

• Enjoy with a cup of coffee or tea for a perfect snack.

Cooking Tips:

• • Use overripe bananas for the best flavor and sweetness.
  • You can add walnuts or chocolate chips for extra texture and taste.

Nutritional Benefits:

• • Rich in potassium from bananas.
  • Contains healthy fats from butter.
  • A good source of carbohydrates for energy.

Dietary Information:

• Vegetarian
• Can be made dairy-free by substituting butter and milk with plant-based alternatives.

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

• • Calories: Approximately 180

• • Carbohydrates: 27 g
  • Protein: 3 g
  • Fat: 7 g

• • Saturated Fat: 4 g
  • Sodium: 200 mg
  • Sugar: 10 g

• Fiber: 1 g

Storage:

• Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. It can also be frozen for up to 3 months.

Puff Pastry Bacon Rolls

Ingredients (Cups and Grams):

• • Yeast puff pastry: 3 ⅓ cups (400 g)

• • Bacon: 1 ¼ cups (150 g)
  • Ketchup: 2-3 tbsp
  • Mozzarella: 1 cup (100 g), shredded

• Fresh parsley: 2 tbsp, chopped (for garnish)
• Olive oil: 1 tbsp

Directions:

1. 1. Preheat the oven:
      • • Preheat the oven to 180°C (350°F).

       

   2. Prepare the dough:
      • Roll out the 400 g of yeast puff pastry into a rectangle about 3-4 mm thick. Spread a thin layer of ketchup (2-3 tbsp) evenly over the pastry.

1. 1. Layer the fillings:
      • Spread the 150 g of bacon evenly across the dough, followed by 100 g of shredded mozzarella.
   2. Roll and slice:
      • • Roll the dough tightly into a log, and slice it into 2-3 cm thick rolls.

       

   3. Bake:
      • Place the rolls on a parchment-lined baking sheet. Brush with olive oil and bake for 15-20 minutes until golden and crispy.

1. Garnish:
   • Once baked, garnish with chopped parsley and serve.

Serving Suggestions:

• • Serve with a side of marinara or ranch dipping sauce.

• • Pair with a light salad for a complete meal.
  • Ideal as a party snack alongside other finger foods.
  • Great for brunch, served with scrambled eggs or fruit.

Cooking Tips:

• • Use cold puff pastry for the best results to ensure flakiness.
  • Add a sprinkle of Italian herbs or garlic powder to enhance the flavor.
  • If using thick-cut bacon, cook it halfway before adding to the rolls to ensure it crisps up properly.

• You can prep the rolls ahead and store them in the fridge until ready to bake.

Nutritional Benefits:

• • Bacon provides protein and fats to keep you satiated.
  • Mozzarella is a good source of calcium and protein.

• Puff pastry provides carbohydrates for energy.
• Fresh parsley adds vitamins and antioxidants.

Dietary Information:

• • Not suitable for vegetarians.

• Can be made gluten-free by using gluten-free puff pastry.
• Contains dairy, so not suitable for those with lactose intolerance unless dairy-free cheese is used.

Nutritional Facts (per roll, approximate):

• • Calories: 210 kcal

• • Protein: 8 g
  • Fat: 15 g
  • Carbohydrates: 12 g

• Fiber: 1 g
• Sodium: 280 mg

Storage:

• • Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat in the oven to maintain crispiness.

• Freeze: Freeze unbaked rolls and bake them directly from frozen, adding 5 extra minutes to the bake time.

Crispy Baked and Fried Potato Bites

Ingredients:

• • 2 potatoes, medium-sized
  • 600 ml water

• • 1/4 tsp salt (for seasoning mashed potatoes)
  • A pinch of black pepper
  • 2 tbsp cornstarch

• • 1 tbsp melted butter (20 g)
  • 1 tbsp cornstarch (additional)
  • Vegetable oil (for greasing and frying)

• 1 chicken egg, beaten (for egg wash)
• 1 tbsp salted butter (for brushing post-baking)

Steps to Make Crispy Baked and Fried Potato Bites:

1. 1. Prepare the Potatoes
      Begin by peeling the potatoes and cutting them into thin slices. This ensures the potatoes cook evenly and quickly.

1. 1. Cook the Potatoes
      Place the sliced potatoes into a pot and pour 600 ml of water over them. Bring to a boil, then reduce to medium heat. Let the potatoes cook for about 15 minutes, or until they’re soft and tender.
   2. Season and Mash the Potatoes
      Once the potatoes are fully cooked, drain them and transfer them into a large bowl. Add 1/4 teaspoon of salt and a pinch of black pepper to taste. Mash the potatoes thoroughly until smooth and lump-free.
   3. Add Cornstarch and Butter
      Add 2 tablespoons of cornstarch to the mashed potatoes and mix well until it’s fully incorporated. Next, pour in 1 tablespoon of melted butter (20 g) and stir again. For an extra firm texture, add another tablespoon of cornstarch and mix until the mixture becomes thick and pliable.

1. 1. Shape the Potato Balls
      Grease the bottom of a colander with vegetable oil to prevent sticking, and lightly oil your hands. Roll the mashed potato mixture into small balls (about the size of a golf ball). After forming the balls, press each one gently with your palm to flatten them slightly.
   2. Create a Pattern on the Potatoes
      To give your potato bites a decorative finish, press the flat side of each potato ball against the base of a sieve or colander to create a textured pattern. Repeat this with all the remaining potato balls.
   3. Baking Method
      Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper. Arrange the potato bites on the baking sheet. Beat 1 chicken egg and brush the tops of each potato bite with the egg wash for a beautiful golden finish.

1. 1. Bake the Potato Bites
      Bake the potato bites for 15 minutes or until golden brown and crispy on the edges. While they are still hot, brush them with salted butter for extra flavor.
   2. Frying Method (Optional)
      If you prefer a crispier, fried version, heat a generous amount of vegetable oil in a frying pan over medium heat. Carefully place the potato bites into the hot oil and fry them for about 3 minutes on each side, or until golden brown and crispy. Once fried, transfer the potato bites to a paper towel to drain excess oil.
   3. Serve
      Whether baked or fried, these potato bites are best served hot. Pair them with your favorite dipping sauce, such as ketchup, ranch dressing, or a spicy aioli, for an irresistible snack.

Nutrition Facts (Approximate per serving of 4 bites):

• • Calories: 180 kcal (baked) / 220 kcal (fried)
  • Fat: 7 g (baked) / 11 g (fried)
  • Carbohydrates: 28 g

• • Protein: 4 g
  • Fiber: 2 g
  • Cholesterol: 35 mg

• Sodium: 200 mg

Garlic and Mozzarella Cheese-Stuffed Bread Rolls with Poppy Seeds

Ingredients:

For the Dough:

• • 70 ml of warm water

• • 70 ml of warm milk
  • 1 teaspoon dry yeast
  • 1 teaspoon of sugar

• • 1 egg
  • 2 tablespoons melted butter
  • 320 grams of flour

• Half a teaspoon of salt

For the Garlic-Parsley Butter:

• • 60 grams of butter

• • 3 cloves of garlic (minced)
  • 1 tablespoon fresh parsley (chopped)
  • A pinch of salt

• 1 teaspoon honey

For the Filling and Topping:

• • Mozzarella cheese (about 150 grams, cut into small cubes)

• • 1 egg yolk (for egg wash)
  • 1 teaspoon of milk (for egg wash)
  • Poppy seeds (for sprinkling)

Instructions:

Step 1: Prepare the Dough

1. 1. Activate the yeast: In a small bowl, combine the warm water, warm milk, sugar, and dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy. This is a sign that the yeast is active.
   2. Mix the wet ingredients: In a large mixing bowl, beat the egg and add the melted butter. Mix well.
   3. Combine dry ingredients: In another bowl, combine the flour and salt.

1. 1. Form the dough: Gradually add the activated yeast mixture to the egg and butter mixture. Slowly incorporate the flour and salt, mixing until a dough forms.
   2. Knead the dough: Turn the dough out onto a floured surface and knead for 8-10 minutes until smooth and elastic. If the dough feels too sticky, add a little more flour, but avoid making it too dry.
   3. Let the dough rise: Place the dough in a lightly greased bowl, cover it with a kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

Step 2: Prepare the Garlic-Parsley Butter

1. Melt the butter: In a small saucepan, melt the 60 grams of butter over low heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
2. Add parsley and honey: Remove the saucepan from the heat and stir in the chopped parsley, salt, and honey. Set aside to cool slightly.

Step 3: Shape the Rolls

1. 1. Punch down the dough: Once the dough has risen, punch it down to release the air. Turn it out onto a floured surface and divide it into 8-10 equal portions, depending on how large you want your rolls.

1. Stuff the rolls: Flatten each portion into a small disc and place a cube of mozzarella cheese in the center. Fold the dough over the cheese and pinch the edges to seal, forming a ball. Repeat with the remaining portions.
2. Arrange the rolls: Place the rolls on a parchment-lined baking sheet, ensuring they are spaced slightly apart. Cover them with a clean kitchen towel and let them rise for another 30 minutes.

Step 4: Bake the Rolls

1. 1. Preheat the oven: While the rolls are rising, preheat your oven to 180°C (350°F).

1. 1. Brush with egg wash: In a small bowl, whisk together the egg yolk and milk to create an egg wash. Brush the top of each roll with the egg wash to give them a beautiful golden color when baked.
   2. Sprinkle with poppy seeds: After brushing with egg wash, sprinkle each roll with poppy seeds for added texture and flavor.
   3. Bake the rolls: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the rolls are golden brown and sound hollow when tapped.

Step 5: Serve

1. Brush with garlic butter: As soon as the rolls come out of the oven, brush them generously with the garlic-parsley butter.
2. Serve warm: Serve the rolls while they’re warm, allowing the mozzarella cheese inside to be perfectly melted and gooey.

Nutritional Facts (Per Roll):

• • Calories: 250 kcal

• • Protein: 9 grams
  • Carbohydrates: 25 grams
  • Fat: 13 grams

• Fiber: 1 gram
• Sodium: 320 mg
• Sugar: 2 grams

Walnut Cinnamon Sweet Bread

Ingredients:

For the Dough:

• • 200ml lukewarm milk

• • 100ml lukewarm water
  • 5 Tbsp (60g) sugar
  • 1 Tbsp (9g) active dry yeast

• • 2 eggs
  • 1 tsp (4g) salt
  • 700g all-purpose flour

For the Filling:

• • 200g chopped walnuts
  • 80g sugar

• Cinnamon to taste (about 1-2 teaspoons, depending on your preference)
• 200g unsalted butter (softened)

For the Egg Wash:

• 1 egg yolk
• 1 Tbsp milk

Steps:

1. Prepare the Dough:

• • Activate the Yeast: In a small bowl, combine the lukewarm milk, lukewarm water, 5 tablespoons of sugar, and active dry yeast. Stir and let it sit for about 10 minutes, or until the mixture becomes foamy and bubbly. This means the yeast is activated and ready to use.

• • Mix the Dough: In a large bowl, whisk together the eggs and salt. Add the activated yeast mixture to the eggs and stir to combine. Gradually add the flour, 1 cup at a time, stirring after each addition. The dough should start coming together but still be slightly sticky.
  • Knead the Dough: Turn the dough out onto a floured surface and knead for about 10 minutes, adding more flour as needed, until you get a smooth and elastic dough. The dough should be soft and only slightly sticky but not too wet.
  • Let the Dough Rise: Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.

2. Prepare the Filling:

• Mix the Filling Ingredients: In a medium bowl, combine the chopped walnuts, sugar, and cinnamon. Stir to combine. Set this mixture aside, as it will be the filling for your sweet bread.

3. Shape the Bread:

• • Roll Out the Dough: Once the dough has risen, punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 1 cm (0.4 inches) thick.
  • Spread the Butter: Take the softened butter and spread it evenly over the rolled-out dough, leaving a small border around the edges.

• Add the Walnut Filling: Sprinkle the walnut, sugar, and cinnamon mixture evenly over the buttered dough. Press the filling down lightly with your hands to help it stick to the dough.
• Roll the Dough: Starting from one long edge, tightly roll the dough into a log, making sure to seal the edges by pinching them together.

4. Final Proof and Egg Wash:

• • Prepare the Baking Pan: Place the rolled dough into a greased loaf pan, seam-side down. Cover it with a kitchen towel and let it rise again for about 30-45 minutes.

• Preheat the Oven: While the dough is proofing, preheat your oven to 180°C (356°F).
• Apply the Egg Wash: In a small bowl, whisk together the egg yolk and 1 tablespoon of milk. Gently brush this mixture over the top of the dough to give it a shiny, golden crust during baking.

5. Bake the Bread:

• • Bake the Sweet Bread: Place the loaf in the preheated oven and bake for 60-70 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

• Cool the Bread: Once baked, remove the loaf from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Nutritional Facts (Per Serving – Approximate):

• • Calories: 320
  • Protein: 6g

• • Carbohydrates: 45g
  • Fat: 14g
  • Fiber: 2g

• Sugar: 12g
• Calcium: 6% of daily value
• Iron: 10% of daily value

Baked Oatmeal Delight

Ingredients

• • 1 cup oatmeal
  • 50 g raisins

• • 50 g walnuts, chopped
  • 50 g dried apricots, chopped
  • 1 banana, mashed

• 1 apple, grated
• 50 g oat flakes

Directions

1. 1. Preheat the Oven: Preheat your oven to 180°C (360°F).

1. 1. Prepare the Ingredients: In a large mixing bowl, combine the oatmeal, raisins, chopped walnuts, chopped dried apricots, mashed banana, grated apple, and oat flakes. Mix well to ensure all ingredients are evenly distributed.
   2. Bake the Mixture: Transfer the mixture to a greased baking dish. Spread it out evenly.
   3. Bake: Place the dish in the preheated oven and bake for 30 minutes or until the top is golden brown and the oatmeal is set.

1. Cool and Serve: Allow the baked oatmeal to cool slightly before serving. Cut into squares and enjoy warm or at room temperature.

Serving Suggestions

• • Serve with a dollop of yogurt and fresh berries for a complete breakfast.
  • Drizzle with honey or maple syrup for added sweetness.

Cooking Tips

• For a richer flavor, toast the walnuts lightly before adding them to the mixture.
• You can substitute the dried fruits with your favorites like cranberries or dates.

Nutritional Benefits

• • Oatmeal: High in fiber, which aids digestion and helps maintain healthy cholesterol levels.

• • Raisins and Dried Apricots: Provide natural sweetness and are rich in vitamins and minerals.
  • Walnuts: A good source of omega-3 fatty acids, which are beneficial for heart health.
  • Banana and Apple: Add natural sweetness and moisture, along with essential vitamins and minerals.

Dietary Information

• This recipe is vegetarian and can be made vegan by ensuring no animal products are used in the baking dish.

Banana Oatmeal Bake with Cocoa and Nuts

Ingredients

• • Oatmeal: 1 cup
  • Milk: 150 ml
  • Eggs: 2

• • Bananas: 2, mashed
  • Sweetener: 1 tsp (honey, maple syrup, or your choice of sweetener)
  • Cocoa Powder: 1 tbsp

• • Baking Powder: 1 tsp
  • Nuts: 40 g, chopped (e.g., walnuts, almonds, or pecans)
  • Avocado Oil: for greasing

Directions

1. 1. Prepare the Batter:
      • In a mixing bowl, combine oatmeal, milk, eggs, mashed bananas, sweetener, cocoa powder, and baking powder. Stir until well mixed.
   2. Add Nuts:
      • • Fold in the chopped nuts, distributing them evenly throughout the batter.

       

   3. Grease the Baking Dish:
      • Lightly grease a baking dish or muffin tin with avocado oil to prevent sticking.

1. Pour and Smooth:
   • Pour the mixture into the greased baking dish, spreading it evenly with a spatula.
2. Bake:
   • • Preheat oven to 180°C (360°F).

    

   • Bake for 30 minutes or until the top is set and a toothpick inserted into the center comes out clean.
3. Cool and Serve:
   • • Allow the bake to cool for a few minutes before slicing. Serve warm or at room temperature.

    

Serving Suggestions

• • Serve with a dollop of Greek yogurt or a drizzle of honey for extra sweetness.
  • Pair with fresh berries for added flavor and color.

• • Top with a sprinkle of extra nuts for crunch.
  • Serve with a side of almond or peanut butter for extra protein.
  • Enjoy with a glass of milk or a cup of coffee for a complete breakfast.

Cooking Tips

• • Use ripe bananas for a naturally sweet flavor.
  • Adjust the level of sweetener based on your preference and the ripeness of the bananas.
  • Substitute avocado oil with coconut oil or olive oil if preferred.

• Add a dash of cinnamon or vanilla extract for extra warmth and flavor.
• If using a muffin tin, reduce baking time to 20-25 minutes.

Nutritional Benefits

• • Oatmeal: High in fiber, great for digestion and heart health.

• • Bananas: Provide natural sweetness, potassium, and vitamin B6.
  • Eggs: Add protein and aid in binding the ingredients.
  • Nuts: A source of healthy fats, protein, and fiber.

Dietary Information

• • Vegetarian: Suitable for a vegetarian diet.
  • Gluten-Free Option: Use certified gluten-free oats if needed.
  • Dairy-Free Option: Substitute milk with a plant-based milk alternative.

• No Refined Sugar: Uses natural sweetener.

Nutritional Facts (Per Serving Estimate)

• • Calories: ~180 kcal
  • Protein: 5 g

• • Carbohydrates: 20 g
  • Fat: 9 g
  • Fiber: 3 g

Storage

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat individual portions in the microwave for 20-30 seconds or enjoy cold.

Zucchini and Parmesan Savory Cake

Ingredients:

• • 2 courgettes (zucchini), grated
  • Salt, to taste
  • Black pepper, to taste

• • Extra virgin olive oil, as needed
  • 4 eggs
  • 1 tablespoon sugar

• • 100 ml milk (about 1/2 cup)
  • 60 ml extra virgin olive oil (about 1/4 cup)
  • 120 g flour (about 1 cup)

• • 11 g baking powder (about 1 tablespoon)
  • 1 medium potato, grated
  • 1 small onion, chopped

• • 30 g Parmesan cheese, grated (about 1/4 cup)
  • 50 g spreadable fresh cheese (about 1/4 cup)
  • 50 g Parmesan cheese, grated (about 1/2 cup)

Directions:

1. 1. Prepare the Vegetables:
      • • Grate the courgettes and medium potato.
        • Chop the small onion.

       

      • Heat a pan with a little extra virgin olive oil.
      • Add the grated courgettes, season with salt and black pepper, and simmer for 2 minutes.

1. 1. Prepare the Batter:
      • • In a large bowl, beat 4 eggs with a tablespoon of sugar until well combined.
        • Add 100 ml of milk and 60 ml of extra virgin olive oil, and mix well.
        • Gradually add 120 g of flour and 11 g of baking powder, stirring to combine.

       

   2. Combine Ingredients:
      • • Fold the grated potato, chopped onion, cooked courgettes, and 30 g of grated Parmesan cheese into the batter.
        • Mix until all ingredients are well incorporated.

       

   3. Prepare for Baking:
      • • Preheat the oven to 180°C (350°F).
        • Grease a baking dish with extra virgin olive oil.

       

      • • Pour the batter into the prepared dish.
        • Spread 50 g of spreadable fresh cheese evenly over the top.
        • Sprinkle with 50 g of grated Parmesan cheese.

       

   4. Bake:
      • Bake in the preheated oven for 40-45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

1. 1. Cool and Serve:
      • Allow the cake to cool slightly before cutting.
      • Serve warm or at room temperature.

Serving Suggestions:

• • Serve with a side salad for a complete meal.
  • Pair with a bowl of soup for a comforting dinner.

• Enjoy with a dollop of sour cream or a sprinkle of fresh herbs.

Cooking Tips:

• • Ensure vegetables are well-drained to avoid excess moisture in the cake.

• Use freshly grated Parmesan for the best flavor.
• Let the cake cool slightly before slicing to help it set properly.

Nutritional Benefits:

• • Rich in protein from the eggs and cheese.
  • High in vitamins and minerals from the vegetables.
  • Contains healthy fats from olive oil.

• Provides fiber from the zucchini and potato.

Dietary Information:

• • Suitable for vegetarians.

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

Nutritional Facts (per serving):

• • Calories: 280
  • Protein: 10g
  • Fat: 18g

• Carbohydrates: 20g
• Fiber: 3g

Storage:

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven or microwave before serving.
• Can be frozen for up to 2 months; thaw and reheat before serving.

Bread in 10 Minutes! No Oven Required! The Tastiest I’ve Ever Eaten! Anyone Can Do It

Bread has been a staple in human diets for thousands of years. It’s a symbol of nourishment, comfort, and tradition. However, in today’s fast-paced world, not everyone has the time to wait for dough to rise and bake in an oven. That’s where this incredible recipe comes in – bread in just 10 minutes, without an oven! This method is not only quick and easy but also results in the most delicious bread you’ve ever tasted. Perfect for beginners and experienced bakers alike, this recipe will revolutionize your kitchen routine.

Ingredients

• 17 oz (480 g) plain flour
• 7.8 oz (220 g) white yogurt
• 6.8 fl oz (200 ml) water
• 2 teaspoons (10 g) baking powder
• 1 teaspoon oil
• 1 teaspoon salt
• 3.5 oz (100 g) butter
• Parsley (to taste)

Step-by-Step Instructions

1. Preparing the Dough

Start by pouring the white yogurt into a large mixing bowl. Add 200 ml of water and 1 teaspoon of salt, then whisk everything thoroughly until you achieve a smooth, thin liquid. This mixture serves as the base for your dough.

Next, sift plain flour through a fine sieve to ensure there are no lumps. Gradually add the sifted flour and 2 teaspoons of baking powder to the yogurt mixture. Mix with your hands until you form a cohesive and slightly sticky dough.

Add 1 teaspoon of vegetable oil to the dough and continue kneading. The oil helps to make the dough more manageable and prevents it from sticking to your hands and the bowl. Knead until the dough is smooth and elastic, forming it into a round loaf.

2. Shaping the Dough

Sprinkle a little plain flour on your work surface and turn the dough out onto it. Lightly flour the surface of the dough and use your hands to spread it into a flat pancake. Divide the dough into two equal pieces.

Roll each piece out with a rolling pin and then cut each into five smaller pieces, giving you a total of ten dough portions. Shape each portion into a small ball. Place these dough balls on a floured plate and cover them with cling film to prevent them from drying out as you work.

3. Rolling the Pancakes

Take one dough ball, dust it with a bit of plain flour, and flatten it with your hands. Use a rolling pin to roll it into a thin pancake with a diameter of about 10 to 12 centimeters. Set it aside and repeat the process with the remaining dough balls. Ensure the unused dough balls are covered with cling film to keep them moist.

4. Cooking the Bread

Heat a dry, shallow pan over medium heat. Once the pan is hot, place as many of the rolled-out dough pancakes as can fit without overlapping. Let them cook for about a minute. When the dough starts to harden, flip them to the other side. As they cook, the pancakes will begin to puff up and form fluffy loaves.

Continue to move and turn the pancakes in the pan to ensure they cook evenly and don’t burn. Once they are golden brown and cooked on both sides, remove them from the pan.

5. Finishing Touches

Melt the butter and mix it with freshly chopped parsley. Generously spread this mixture on both sides of each cooked pancake. The butter adds richness, while the parsley provides a fresh, herby flavor that complements the bread perfectly.

Serving Suggestions

These quick and easy bread patties are incredibly versatile. Serve them warm as a side to soups and salads, use them as a base for sandwiches, or enjoy them on their own with a bit of honey or jam. They are perfect for any meal of the day and can be stored in an airtight container for a couple of days, making them a convenient option for busy schedules.

Conclusion

This 10-minute bread recipe is a testament to how simple ingredients and quick methods can produce extraordinary results. Whether you’re a novice cook or an experienced baker, this recipe will become a go-to in your kitchen repertoire. Not only is it fast and easy, but it’s also incredibly tasty and versatile, ensuring that you always have fresh, homemade bread at your fingertips.

Almond Cocoa Cookies with Almond Flour

Ingredients

• • 1 large egg yolk – 1 pc

• • 1 large egg white – 1 pc
  • Salt – a pinch
  • Granulated sugar – 1/2 cup (100 g)

• • Cocoa powder – 1 tbsp
  • Almond extract – 1 tbsp
  • Almond flour – 1 3/4 cups (200 g)

• • Baking powder – 1 tsp
  • Powdered sugar – for coating
  • Whole almonds – 11 pieces (for garnish)

Directions

• • Beat Eggs and Sugar: In a mixing bowl, combine egg yolk, egg white, a pinch of salt, and granulated sugar. Beat on medium-high speed for 3-4 minutes until the mixture becomes light and slightly frothy.
  • Incorporate Dry Ingredients: Add cocoa powder, almond extract, almond flour, and baking powder to the egg mixture. Stir until the ingredients form a smooth dough.
  • Shape into Balls: Wet your hands to prevent the dough from sticking, then roll portions of the dough into small balls.

• • Coat with Powdered Sugar: Roll each dough ball in powdered sugar until fully coated.
  • Top with Almonds: Place one almond on each ball, pressing lightly to secure.
  • Bake: Preheat your oven to 180°C (356°F). Arrange the dough balls on a parchment-lined baking sheet and bake for 15-17 minutes until set and slightly cracked.

• Cool and Serve: Allow cookies to cool on a wire rack before serving.

Serving Suggestions

• • Pair with coffee or tea for a delightful afternoon snack
  • Serve warm with a scoop of vanilla or almond-flavored ice cream

• • Drizzle with melted dark chocolate for extra indulgence
  • Serve alongside a charcuterie board with fruits and nuts
  • Pack as a gift in a decorative tin for holidays or special occasions

Cooking Tips

• • For a deeper flavor, use dark cocoa powder instead of regular cocoa
  • Chill the dough for 10 minutes before rolling if it feels too sticky
  • Use a cookie scoop to ensure uniform-sized cookies for even baking

• Try a pinch of sea salt on top for a sweet-and-salty twist
• Ensure cookies are spaced apart on the baking sheet to allow for slight spreading

Nutritional Benefits

• • High in protein: Thanks to the almond flour, these cookies contain more protein than regular flour-based cookies

• • Rich in fiber: Almond flour is a good source of fiber, which aids digestion
  • Low in carbs: Suitable for those following low-carb or gluten-free diets
  • Healthy fats: Almonds provide unsaturated fats, beneficial for heart health

• Antioxidants: Cocoa contains flavonoids, which have antioxidant properties that benefit cardiovascular health

Dietary Information

• • Gluten-Free: Made with almond flour instead of wheat flour
  • Dairy-Free: No butter or milk is used, making these suitable for dairy-sensitive individuals

• • Low Carb: Almond flour and minimal sugar make these cookies low in carbohydrates
  • Vegetarian: Contains no meat or animal products beyond eggs
  • No added oils: Only natural fats from almonds are used

Nutritional Facts (per cookie)

• • Calories: ~110
  • Carbohydrates: 8 g
  • Protein: 3 g

• • Fat: 7 g
  • Fiber: 2 g
  • Sugar: 5 g

Storage

• Room Temperature: Store in an airtight container for up to 5 days
• Refrigerator: Extend freshness up to 2 weeks in an airtight container
• Freezing: Place cookies in a freezer-safe bag or container; they keep well for up to 3 months. Thaw at room temperature before serving

Whole Grain Gluten-Free Bread with Buckwheat and Flax

Ingredients

• • Water: 460 ml (about 2 cups)
  • Apple Cider Vinegar: 1 tbsp
  • Psyllium Husks: 20 g (~2 tbsp)

• • Whole-Wheat Buckwheat Flour: 100 g (~3/4 cup)
  • Whole Grain Rice Flour: 100 g (~3/4 cup)
  • Flax Flour or Lentil Flour: 100 g (~3/4 cup) (use lentil flour for a milder flavor)

• • Salt: 1–1.5 tsp
  • Bread Spice: 1 tsp
  • Tartar Baking Powder: 1 tsp (or 1 weak tsp of baking soda as an alternative)

Directions

1. 1. Prepare the Dough:
      • In a mixing bowl, combine water and apple cider vinegar.
      • Add psyllium husks and let sit for a few minutes to absorb the liquid.

1. 1. Combine Dry Ingredients:
      • In a separate bowl, whisk together buckwheat flour, rice flour, flax or lentil flour, salt, bread spice, and tartar baking powder (or baking soda).
      • Gradually add the dry ingredients to the water and psyllium mixture, stirring until fully combined.

1. 1. Form the Dough:
      • Allow the mixture to rest for 5-10 minutes, allowing psyllium to thicken and create a dough-like consistency.
      • Shape the dough into a loaf and place it in a lined or greased loaf pan.

1. 1. Bake:
      • Preheat the oven to 180°C (356°F).
      • Bake the bread for 60–70 minutes until firm.

1. 1. Cool the Bread:
      • Carefully remove the bread from the oven and let it cool completely before slicing.
      • Important: Do not test the bread’s doneness with a skewer or thermometer, as this bread’s unique texture may be misleading.

Serving Suggestions

• • Serve with avocado and a sprinkle of salt for a healthy snack.
  • Use for open-faced sandwiches with fresh vegetables.
  • Toast with nut butter and honey for a sweet option.

• Pair with hummus and roasted vegetables.
• Serve with soups and stews for a hearty meal.

Cooking Tips

• • Avoid using a skewer to test the bread, as it may disrupt the texture.

• • Let the bread cool completely before slicing to maintain structure.
  • Lentil flour adds a mild taste; choose flax flour if you prefer a nutty flavor.
  • Use apple cider vinegar to enhance the flavor and help with rising.

• Store in an airtight container to keep the bread fresh for longer.

Nutritional Benefits

• • Buckwheat Flour: High in fiber, antioxidants, and protein.
  • Rice Flour: Gluten-free and provides a mild, light texture.

• • Psyllium Husks: Excellent source of dietary fiber, aiding digestion.
  • Flax or Lentil Flour: Adds protein, fiber, and essential nutrients.
  • Apple Cider Vinegar: Contains beneficial acids for gut health.

Dietary Information

• • Gluten-Free: Made without gluten ingredients.
  • High-Fiber: Excellent fiber content from psyllium and whole grains.
  • Vegan: Suitable for a plant-based diet.

• Nut-Free: Safe for those with nut allergies.
• Low Sugar: Contains no added sugars.

Nutritional Facts (Per Slice Estimate)

• • Calories: ~120 kcal

• • Protein: 3 g
  • Carbohydrates: 18 g
  • Fiber: 5 g

• Fat: 4 g