Category: healthy food

Creamy Milk Cake with Fruit Jam

Ingredients

For the Milk Cake:

• 1 liter milk (4 cups)
• 200 g condensed milk (about 1/2 cup)
• 100 g corn starch (about 3/4 cup)
• 20 g butter (1 1/2 tbsp)

For the Fruit Jam:

• 2 medium-sized peaches
• 1 medium-sized orange
• 30 g sugar (about 2 tbsp)
• 10 g corn starch (1 tbsp)
• 20 ml water (1 tbsp)

Instructions

Prepare the Milk Carton Mold:

1. Prepare the Mold: Take an empty 1-liter milk carton and cut off the top part, leaving the bottom intact. Clean the inside thoroughly and let it dry. Line the inside of the carton with cling film, ensuring there is enough excess film to cover the top once the mixture is poured in. This will make it easier to remove the cake later.

Prepare the Milk Cake:

1. Heat the Milk and Condensed Milk: In a medium-sized saucepan, combine the milk and condensed milk. Place the pan over medium heat and stir continuously to prevent the milk from burning.
2. Make the Corn Starch Slurry: In a small bowl, dissolve the corn starch in a bit of cold milk or water to form a smooth slurry. This step ensures that the corn starch doesn’t form lumps when added to the hot milk.
3. Thicken the Mixture: Once the milk mixture begins to warm, gradually whisk in the corn starch slurry. Continue to stir constantly as the mixture heats up and thickens. This should take about 5-7 minutes, resulting in a thick, pudding-like consistency.
4. Add the Butter: Once thickened, remove the saucepan from the heat and stir in the butter until fully melted and incorporated. The butter adds a rich flavor and smooth texture to the milk cake.
5. Pour into the Mold: Pour the thickened mixture into the prepared milk carton mold. Smooth the top with a spatula, ensuring it is even. Fold the excess cling film over the top to cover it completely.
6. Chill the Cake: Place the milk carton in the refrigerator and chill for at least 4 hours, or until the mixture is fully set. This chilling time allows the cake to firm up, making it easier to slice later.

   Prepare the Fruit Jam:

   1. Prepare the Fruits: Peel and dice the peaches into small pieces. Zest and juice the orange, making sure to discard any seeds.
   2. Cook the Jam: In a small saucepan, combine the diced peaches, orange juice, orange zest, and sugar. Cook the mixture over medium heat, stirring occasionally until the fruit softens and begins to break down, about 10-15 minutes.
   3. Thicken the Jam: In a small bowl, dissolve the corn starch in the water to create a slurry. Stir the slurry into the fruit mixture and continue to cook for another 2-3 minutes until the jam thickens. Remove from heat and let it cool. You can use the jam as is, with chunks of fruit, or blend it for a smoother consistency.

   Unmold and Serve:

   1. Unmold the  Cake: Once the milk cake is fully set, carefully peel back the cling film from the top of the carton. Gently pull on the cling film to lift the cake out of the carton mold.
   2. Slice the Cake: Place the cake on a serving plate, remove the cling film, and slice the cake into desired portions.
   3. Serve with Jam: Serve each slice of milk cake with a generous spoonful of the fruit jam on the side or spread it on top. The combination of the creamy cake with the fruity jam creates a perfect balance of flavors.

   Tips for Success

   • Stir Constantly: When thickening the milk mixture, make sure to stir constantly to avoid lumps and ensure a smooth consistency.
   • Cool Completely: Ensure the milk cake is fully chilled and set before unmolding to maintain its shape.
   • Jam Consistency: Adjust the consistency of the jam to your preference. For a smoother jam, blend the mixture after cooking; for a chunkier texture, leave the fruit pieces whole.

   See also  Butterscotch Buns: So Easy To Make Bread

   Nutrition Information

   • Serving Size: 1 slice (based on 8 servings)
   • Calories: Approximately 220 kcal
   • Total Fat: 6g
   • Saturated Fat: 4g
   • Cholesterol: 20mg
   • Sodium: 70mg
   • Total Carbohydrates: 37g
   • Dietary Fiber: 1g
   • Sugars: 22g
   • Protein: 5g

   Conclusion

   This Creamy Milk Cake with Fruit Jam is a deliciously indulgent dessert that’s both elegant and simple to make. The creamy texture of the milk cake paired with the sweet and tangy fruit jam offers a delightful contrast that will satisfy any sweet tooth. Whether you’re serving it at a dinner party or enjoying it as a treat for yourself, this dessert is sure to be a hit. Enjoy the creamy, fruity goodness in every bite!

Chicken and Mozzarella Patties

Ingredients

• 30 g green onions (about 1/4 cup, finely chopped)
• 500 g chicken breast (about 1 lb, minced or finely chopped)
• 2 tbsp sour cream (30 g)
• 2 large eggs
• A small bunch of parsley (finely chopped)
• 80 g mozzarella (about 2/3 cup, shredded)
• 2 tbsp flour (15 g)
• Salt (to taste)
• Black pepper (to taste)
• 1 tsp dry garlic (2 g)
• 1 tsp paprika (2 g)
• Oil (for frying)

Instructions

Prepare the Mixture:

1. Combine Ingredients: In a large mixing bowl, add the minced chicken breast, finely chopped green onions, sour cream, eggs, chopped parsley, and shredded mozzarella. These ingredients will give the patties their rich flavor and moist texture.
2. Season the Mixture: Add the flour, salt, black pepper, dry garlic, and paprika to the bowl. These seasonings will enhance the flavor of the chicken and  cheese.
3. Mix Thoroughly: Use a spoon or your hands to thoroughly mix all the ingredients together until well combined. The mixture should be sticky but firm enough to hold its shape when formed into patties. If the mixture feels too wet, you can add a bit more flour.

Form the Patties:

1. Shape the Patties: With slightly wet hands (to prevent sticking), take a portion of the mixture and shape it into a patty, about the size of your palm. The patties should be about 1/2 inch thick for even cooking. Repeat with the remaining mixture.

Fry the Patties:

1. Heat the Oil: In a non-stick skillet, heat a generous amount of oil over medium heat. The oil should be hot but not smoking.
2. Cook the Patties: Place the patties in the skillet, making sure not to overcrowd the pan. Fry the patties for 2-3 minutes on each side, or until they are golden brown and cooked through. The internal temperature of the patties should reach 165°F (75°C) to ensure they are fully cooked.
3. Drain Excess Oil: Once cooked, remove the patties from the skillet and place them on paper towels to drain any excess oil.

   Serve:

   1. Serve Hot: Serve the patties hot, either as an appetizer, in sandwiches, or as a main course with a side  salad or vegetables. These patties are delicious on their own, but they can also be paired with dipping sauces like garlic aioli, marinara, or a tangy yogurt dip.

   Tips for Success

   • Even Cooking: Make sure to shape the patties evenly so that they cook at the same rate. Avoid making them too thick to ensure they cook through without burning on the outside.
   • Customize the Flavor: Feel free to add other seasonings or herbs to the mixture, such as thyme, oregano, or chili flakes, to customize the flavor to your liking.
   • Cheese Options: While mozzarella provides a great melty texture, you can experiment with other cheeses like cheddar or pepper jack for different flavors.

   Nutrition Information

   • Serving Size: 1 patty (based on 6 patties)
   • Calories: Approximately 180 kcal
   • Total Fat: 10g
   • Saturated Fat: 3g
   • Cholesterol: 110mg
   • Sodium: 300mg
   • Total Carbohydrates: 2g
   • Dietary Fiber: 0g
   • Sugars: 0g
   • Protein: 20g

   Conclusion

   These Chicken and Mozzarella Patties are a simple yet flavorful dish that’s sure to become a family favorite. The combination of tender chicken, melty mozzarella, and aromatic spices creates a patty that’s crispy on the outside and juicy on the inside. Perfect for any meal, these patties are versatile, easy to make, and utterly delicious. Serve them with your favorite sides or sauces, and enjoy the satisfying taste of homemade goodness!

he Ultimate Belly Fat Burning Salad: How I Shed 25 Kilograms in Just One Month

Ingredients:

• 1/3 portion of cabbage, meticulously shredded
• 1 generously-sized carrot, expertly julienned or grated
• 1 freshly harvested cucumber, delicately julienned or thinly sliced
• 1 substantial crimson apple, meticulously julienned or thinly sliced
• 1 crimson onion, expertly sliced into wispy rings
• 50 milliliters of liquid gold—extra virgin olive oil

Preparation Method:

1. Commence by meticulously shredding one-third of a cabbage head, ensuring delicate strands, and transferring them to a capacious mixing bowl, setting the stage for a symphony of flavors.
2. Employ your culinary finesse to julienne or grate a generously-sized carrot, infusing the bowl with vibrant hues and a burst of earthy sweetness.
3. Employ a deft hand to slice a fresh cucumber into ethereal wisps, their crisp texture and invigorating essence harmonizing with the ensemble of ingredients.
4. Embark on a journey of culinary artistry as you julienne or thinly slice a luscious red apple, each sliver a testament to nature’s bounty and the promise of delectable sweetness.
5. With precision, carve a crimson onion into delicate rings, their translucent layers weaving into the tapestry of flavors, offering a subtle yet distinct savory note.
6. Bestow a citrusy flourish upon the salad by extracting the essence of a lemon, its zest infusing the medley with a tantalizing kick of freshness and vibrancy.
7. Drizzle liquid gold—50 milliliters of extra virgin olive oil—over the ensemble, a testament to culinary indulgence and the promise of healthful nourishment.
8. With a delicate touch, intertwine the elements, ensuring that every morsel is enveloped in a cloak of savory satisfaction. Subsequently, grant the salad a respite to amalgamate its flavors, as it luxuriates in the chilled embrace of the refrigerator for a minimum duration of 30 minutes.
9. Present your masterpiece, chilled and rejuvenated, a testament to culinary prowess and the promise of a satisfying crunch that heralds the journey to a trimmer, healthier self.
   

   Conclusion:

   In conclusion, this belly-fat-burning salad is not only a culinary delight but also a powerful tool in your weight loss journey. By incorporating nutrient-rich ingredients known for their fat-burning properties, such as cabbage, carrots, cucumber, apples, red onions, lemon juice, and olive oil, you’re giving your body the support it needs to shed excess weight, particularly around the midsection. With dedication and a balanced diet, you too can experience remarkable results like the 25-kilogram weight loss achieved in just one month. So why wait? Whip up a batch of this sensational salad today and take the first step towards a healthier, happier you!

Quick Dessert: Make This Treat in Just Minutes with 1 Apple, 1 Egg, and Flour – No Oven Needed!

Craving a delicious dessert but short on time? Look no further! With just 1 apple, 1 egg, and flour, you can whip up these delightful treats in just minutes! Perfect for satisfying your sweet tooth in a pinch, these quick and easy cakes are sure to become a favorite in your household.

Ingredients

• 1 apple
• 1 large egg
• 3 tablespoons granulated sugar
• Vanilla sugar to taste
• 3 tablespoons extra virgin olive oil
• 1 pinch fine salt
• ¾ cup natural yogurt
• ¼ cup milk
• 2 ¾ cups cake flour
• 1 ½ teaspoons baking powder
• Pinch of cinnamon powder
• Snack frying oil

Preparation

Step 1: Prepare the Batter

1. Peel and core the apple, then cut it into small pieces.
2. In a large bowl, combine the whole egg, granulated sugar, vanilla sugar, olive oil, and a pinch of salt. Whisk the ingredients together until well combined.
3. Add the natural yogurt and continue whisking until smooth. Then, stir in the apple pieces and milk.
4. Gradually sift in the cake flour and baking powder, stirring vigorously with a spoon until the ingredients are well mixed.

Step 2: Shape the Cakes

1. Grease your hands with a little oil to prevent sticking.
2. Take a spoonful of the dough at a time and roll it between your hands to form small sausages.
3. Repeat this process until all the dough in the bowl has been used up, greasing your hands with oil as needed.
   

   Step 3: Fry the Cakes

   1. Heat frying oil in a frying pan over medium heat.
   2. Once the oil is hot, carefully place the cakes into the pan using tongs.
   3. Fry the cakes on both sides until golden brown and cooked through.

   Step 4: Coat with Sugar and Cinnamon

   1. In a dish, combine powdered sugar and cinnamon powder.
   2. Roll the fried cakes in the sugar-cinnamon mixture to coat them evenly.
   3. Transfer the coated cakes to a serving plate.

   Serving

   Serve these delicious apple cakes immediately while still warm. They are perfect for a quick and satisfying dessert or snack. Enjoy the irresistible combination of tender apples, sweet sugar, and warm cinnamon flavors!

Healthy Sugar-Free and Gluten-Free Oatmeal Cookies

Ingredients:

– Oat flakes: 120 grams (4.2 ounces)
– Apple: 200 grams (7 ounces)
– Water: 20 ml
– Natural honey: 1 tablespoon
– Sugar-free chocolate: 50 grams (1.8 ounces)
– Almonds: 40 grams
– Coconut oil: 1 teaspoon (optional)

Instructions:

1. Preheat your oven to a moderate temperature.
2. In a food processor, combine oat flakes, chopped apples, and water. Blend until you achieve a thick, consistent mixture.
3. Add natural honey to the mixture and blend again until well combined.
4. Roughly chop sugar-free chocolate and almonds, then fold them into the mixture. If desired, add coconut oil for extra richness.
5. Using your hands or a spoon, shape the mixture into cookie-sized portions and place them on a baking sheet lined with parchment paper.
6. Bake in the preheated oven until the cookies turn golden brown.
7. Allow the cookies to cool before enjoying your healthy, sugar-free, and gluten-free treat!

Feel free to adjust quantities and ingredients based on your preferences. Enjoy your delicious and nutritious oatmeal cookies!

Are you an onion ring fan? Then, oh boy, have I got a fried onion snackable side dish you’re going to love and you’ve probably never even heard of it — Amish Onion Fritters. Imagine an onion ring — that delicious sweet bite of onion with a crisp fried exterior — but then imagine that there’s a tender comforting doughiness bringing it all together. That’s an Amish Onion Fritter and if it’s your new favorite thing, I wouldn’t be too surprised.I don’t often fry things at home but fritters are something you can shallow fry and don’t need special equipment, a super deep pan, or a ton of oil to fry. (Because let’s be real — deep frying is kind of a hassle. And a mess.) These are approachable and still give you that comforting classic deep fried crunch.First, you want two cups of chopped onion, which is about one medium onion. Then, in a single bowl, you’re going to mix that with some milk, flour, cornmeal, baking powder, and a touch of sugar. It’s a very quick batter and it’s one that works well. The cornmeal lends both texture and flavor while the baking powder keeps things light.Drop the batter in by the spoonful into hot oil and let it cook until it’s golden brown on both sides, which takes just a few minutes. It helps to spread the fritter out with a fork a bit to flatten it right after you drop the batter in so you have something that’s a little easier to bite into. Enjoy!

When the depths of winter plow through the depths of your pantry, you get soups that are hearty, simple, and filling like this. Irish Cabbage Bacon and Potato Soup is a straightforward no-fuss recipe that brings warmth, comfort, and satiation to your dinner table on weekdays and weekends alike.

Here this Irish Cabbage Bacon and Potato Soup throws no curve balls. Back in the day, these ingredients would’ve have been some of the last foods left in a food cellar after a long winter. But frugal doesn’t mean flavorless, as this simple soup eats like a full meal. Rendered bacon adds flavor and a touch of fat which is economically used to sauté the onions and carrots. Cabbage and potatoes add texture and bulk to fill you up.

There’s no weird or shocking ingredient here. Carrots, onions, cabbage, bacon, and potatoes are the star ingredients and only ingredients. To cut back on cooking time, the potatoes are microwaved whole and with the skin on. Parcooking the potatoes while you’re prepping your other vegetables makes for a speedy supper. Once the potatoes are easy to handle (without burning), you can peel off the skin and chop them into chunks.This one-pot meal starts by rendering bacon in a pot. You want to cook the bacon on a low heat, that way the fat renders out of the meat. Depending on the bacon, there may be more or less fat. You’ll want to leave two tablespoons in the pot

Remove the bacon and add in the carrots and onions. As you’re sautéing the carrots and onions, you’ll want to scrape the sides and bottom of the pot, because you’ll want to get all of the flavorful brown bits off of the pot and into your soup.

When you smell the fragrance of the onions, go ahead and add in your stock, cabbage, bacon, potatoes, and bay leaf. Stir to combine and then bring to a boil and reduce to a simmer, cooking for twenty to twenty-five minutes.

While many recipes call for salting and peppering your soup as you go, wait until the end to add salt, as the bacon (depending on the brand) may have different salt levels.

Once the cabbage is cooked through, you’re ready to serve!

Garnished with some fresh parsley, this recipe is good to go.

Varying textures of the vegetables makes for delightful bite. The savory meatiness of the bacon and the fragrant aromatic vegetables create a complex but ready-to-drink broth, that’ll cut through any winter weather chill or seasonal cold.

It’s a great budget-friendly meal, making use of the more affordable side of the produce aisle, and using only a touch of meat.

Irish Cabbage Bacon and Potato Soup is hearty without being heavy, making for a soup you can make literally any time of year.

Irish Bacon Cabbage And Potato Soup

Yield(s): Serves 4 to 5

15m prep time

50m cook time

4.7

Rated by 78 reviewers

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Ingredients

• 1/2 lb (about 2) potatoes, washed
• 1/2 lb bacon, cut in quarter pieces
• 1 onion, finely chopped
• 1 carrot, peeled and finely sliced
• 4 to 5 cups chicken stock
• 1 bay leaf
• 1/2 cabbage, roughly chopped
• Parsley, chopped (for garnish)
• Kosher salt and freshly cracked black pepper, to taste

Preparation

1. Microwave potatoes one at a time until slightly cooked about 7 to 8 minutes at 600 watts. Let rest for a few minutes until easy to touch. Remove the skin and cut into medium pieces, and set aside.
2. In a large pot set over medium low heat, gradually cook bacon, rendering the fat until crispy. Remove bacon from the pot and set aside. Leave about 2 tablespoons worth of fat in the pot, removing the excess.
3. Sauté onions and carrots until softened and you can smell the fragrance of the onions, about 5 to 7 minutes, stirring to evenly cook the vegetables.
4. Add in chicken stock, bay leaf, cabbage, diced potatoes, and cooked bacon.
5. Bring to a boil, reduce to a simmer, cooking until the potatoes and cabbage are softened, about 20 to 25 minutes.
6. Season with salt and pepper, remove bay leaf, and garnish with parsley.
7. Serve and enjoy!

Recipe adapted from Irish Examiner.

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This quick and easy chopped salad is inspired by the flavors of the Mediterranean, including chickpeas, cucumber and feta. A garlicky oil and vinegar dressing brings everything together.