PST-Algerie

Category: healthy food

  • Super Tasty Sponge Cake

    Super Tasty Sponge Cake

    Super Tasty Sponge Cake

    Table of Contents

    Ingredients

    1 cup (120g) all-purpose flour
    1 teaspoon baking powder
    1/4 teaspoon salt
    4 large eggs, at room temperature
    1 cup (200g) granulated sugar
    1/4 cup (60ml) whole milk
    1/4 cup (60g) unsalted butter
    1 teaspoon vanilla extract
    Powdered sugar for dusting (optional)
    Fresh fruit and whipped cream for serving (optional)

    Instructions

    Preheat the Oven:
    Preheat your oven to 350°F (175°C). Grease and flour an 8-inch (20 cm) round cake pan, or line it with parchment paper.
    Prepare the Dry Ingredients:
    In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
    Whip the Eggs:
    In a large mixing bowl, beat the eggs with an electric mixer on high speed until they become thick and pale, about 5 minutes.
    Gradually add the granulated sugar, continuing to beat until the mixture is light and fluffy, about 2-3 more minutes.
    Heat the Milk and Butter:
    In a small saucepan, heat the milk and butter over low heat until the butter is melted. Do not let it boil. Remove from heat and stir in the vanilla extract.
    Combine the Batter:
    Gradually fold the sifted dry ingredients into the egg mixture using a spatula. Be careful not to deflate the batter.
    Slowly pour the warm milk mixture into the batter, folding gently until just combined. The batter will be thin, but this is normal.
    Bake the Cake:
    Pour the batter into the prepared cake pan and smooth the top with a spatula.
    Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
    Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
    Serve:
    Once the cake is completely cool, dust the top with powdered sugar if desired.
    Slice and serve plain, or with fresh fruit and whipped cream for an extra special treat.
  • White Bun Recipe

    White Bun Recipe

    White Bun Recipe

    Table of Contents

    Ingredients

    700 grams of wheat flour
    1 teaspoon of salt
    400 ml warm milk
    4 tablespoons of sugar
    8 grams of dry yeast
    2 eggs
    80 ml sunflower oil
    10 grams of baking powder
    10 ml apple cider vinegar
    50 grams of butter, melted
    1 egg yolk
    Milk (for brushing)
    Sesame seeds (for topping)

    Directions

    • Activate Yeast: In a small bowl, mix the warm milk and sugar. Sprinkle the dry yeast over the top and let it sit for 5-10 minutes until it becomes frothy.
    • Mix Dry Ingredients: In a large mixing bowl, combine the wheat flour, salt, and baking powder.
    • Combine Wet Ingredients: In a separate bowl, whisk the eggs, sunflower oil, and apple cider vinegar. Add the melted butter and mix well.
    • Form Dough: Add the yeast mixture and the wet ingredients to the dry ingredients. Mix until a dough forms.
    • Knead Dough: Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
    • First Rise: Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
    • Shape Buns: Punch down the dough and divide it into equal portions. Shape each portion into a bun and place them on a baking sheet lined with parchment paper.
    • Second Rise: Cover the buns with a towel and let them rise for another 30 minutes.
    • Preheat Oven: Preheat your oven to 180°C (350°F).
    • Prepare for Baking: In a small bowl, beat the egg yolk with a little milk. Brush the tops of the buns with this mixture and sprinkle with sesame seeds.
    • Bake: Bake the buns in the preheated oven for 30-35 minutes, or until golden brown.
    • Cool: Let the buns cool on a wire rack before serving.
      Serving SuggestionsEnjoy these white buns fresh out of the oven with butter, or use them for sandwiches and burgers. They also make a great accompaniment to soups and stews.Cooking TipsEnsure the milk is warm, not hot, to activate the yeast properly.For a richer flavor, you can replace some of the milk with cream.Knead the dough well to develop gluten, which helps the buns rise and become fluffy.Nutritional BenefitsThese white buns provide carbohydrates for energy and some protein from the eggs. Using sunflower oil and butter adds healthy fats, making these buns a more nutritious option compared to store-bought varieties.
    Dietary Information
    Vegetarian: This recipe is suitable for vegetarians.
    Nut-Free: There are no nuts in this recipe, making it safe for those with nut allergies.
    Storage
    Store any leftover buns in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage and reheat them in the oven before serving.
    Why You’ll Love This Recipe
    You’ll love this recipe because it’s easy to make, and the buns turn out soft and fluffy every time. They are versatile and can be used for various meals, making them a staple in your baking repertoire.
    Conclusion
    These white buns are a delightful addition to any meal, with their soft texture and golden crust. Enjoy baking and sharing them with your loved ones. Enjoy your meal! 😊
  • PANCAKE RECIPE

    PANCAKE RECIPE

    PANCAKE RECIPE

    Table of Contents

    INGREDIENTS

    1 egg
    ◾️250ml (1 cup) of milk
    ◾️2 tbsp oil
    ◾️1 cup of flour
    ◾️1 tbsp of sugar
    ◾️1 tsp of baking powder

    METHOD

    ◾️Add egg yolks and sugar to the mixing bowl.
    ◾️Whisk with a mixer.
    ◾️Add milk, oil, and sifted flour.
    ◾️Mix.
    ◾️In another bowl, whisk the egg whites.
    ◾️Mix with the first mixture and add the baking powder.
    ◾️Rest for 5 minutes.
    ◾️Bake in a pan.
    ◾️Drizzle with maple syrup and serve.
  • Chicken Pot Pie

    Chicken Pot Pie

    Every home cook needs a good chicken pot pie recipe in their repertoire. On the hunt for a new family favorite? You’re in luck! This homemade chicken pot pie definitely deserves a permanent spot in your recipe box.

    Chicken Pot Pie Ingredients

    Here’s what you’ll need to make the best chicken pot pie of your life:

    Chicken
    Boneless, skinless chicken breasts (cut into cubes) are ideal for making classic chicken pot pie.

    Vegetables
    This chicken pot pie recipe calls for the usual suspects: peas, carrots, onions, and celery. You could toss in some mushrooms or green peppers if you want to incorporate more veggies.

    Butter and Flour
    The chicken pot pie filling starts with a roux made with butter and all-purpose flour.

    Seasonings
    Achieve the perfect cozy flavor with salt, pepper, and celery seed. Of course, you can add more seasonings to suit your taste.

    Broth and Milk
    Chicken broth and milk add depth of flavor and help create a smooth and decadent chicken pot pie filling consistency.

    Pie Crusts
    You’ll need two unbaked pie crusts. If you opt for the homemade route, you can’t go wrong with our recipe — but store-bought is perfectly fine.

    How to Make Chicken Pot Pie

    It’s easier than you think to make a crowd-pleasing homemade chicken pot pie. You’ll find the step-by step recipe below, but here’s a brief overview of what you can expect:

    Make the Filling

    Boil the cubed chicken with the carrots, peas, and celery for about 15 minutes. Drain and set aside. Cook the onions in butter until they’re translucent, then stir in the flour and seasonings. Add the chicken broth and milk and simmer until the filling is thick.

    Fill and Bake the Pie

    Place the chicken-vegetable mixture in an unbaked pie crust. Pour the chicken broth mixture over it. Cover with the top crust, seal the edges, and cut slits in the top to allow the steam to escape. Bake until the pastry is golden brown and the filling is bubbly.

    How to Store Chicken Pot Pie

    Allow the pie to cool completely before storage. Wrap the cooled pie tightly in aluminum foil and refrigerate for three to five days. Reheat in the oven or in short bursts in the microwave.

    Allrecipes Community Tips and Praise

    “We love this recipe just as it is written,”  “We have had it several times and it is always so good — never dry. I am going to make it tonight and add a cup of diced potatoes, just because we are a potato family. I always use deep dish pie crusts. Simply delicious!”

    “Really good,” according to TD. “I used a rotisserie chicken and just added it after the veggies were done. Added some house seasoning but other than that, I followed the recipe exactly. Excellent!! My family loved this!”

    Ingredients

    • 1 pound skinless, boneless chicken breast halves – cubed
    • 1 cup sliced carrots
    • 1 cup frozen green peas
    • ½ cup sliced celery
    • ⅓ cup butter
    • ⅓ cup chopped onion
    • ⅓ cup all-purpose flour
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • ¼ teaspoon celery seed
    • 1 ¾ cups chicken broth
    • ⅔ cup milk
    • 2 (9 inch) unbaked pie crusts

    Directions

    1. Gather all ingredients and preheat the oven to 425 degrees F (220 degrees C.)

      2  Combine chicken, carrots, peas, and celery in a saucepan; add water to cover and bring to a boil. Boil for 15 minutes, then remove from the heat and drain.

      While the chicken is cooking, melt butter in another saucepan over medium heat. Add onion and cook until soft and translucent, 5 to 7 minutes. Stir in flour, salt, pepper, and celery seed

      Slowly stir in chicken broth and milk.

      Reduce heat to medium-low and simmer until thick, 5 to 10 minutes. Remove from heat and set a side Place chicken and vegetables in the bottom pie crust. Pour hot liquid mixture over top.

      Cover with top crust, seal the edges, and cut away any excess dough. Make several small slits in the top crust to allow steam to escape.

      Bake in the preheated oven until pastry is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.

      Serve immediately and enjoy!

  • Whipping Up Delight: A 15-Minute Cake Recipe from Italy!

    Whipping Up Delight: A 15-Minute Cake Recipe from Italy!

    Whipping Up Delight: A 15-Minute Cake Recipe from Italy!

    Table of Contents

    Are you craving a slice of Italy but don’t have hours to spend in the kitchen? Look no further! This easy-to-follow recipe brings the taste of Italy to your table in just 15 minutes. Whether you’re a seasoned baker or a kitchen novice, you’ll love creating this mouthwatering cake that’s bursting with flavor.

    Ingredients
    • Eggs: 3
    • Sugar: 90 grams
    • Greek yogurt: 120 grams
    • Milk: 70 milliliters
    • Vegetable oil: 80 milliliters
    • Lemon zest
    • Raisins: 3 tablespoons
    • Flour: 270 grams
    • Baking powder: 10 grams

    Preparation

    Let’s dive into the steps to prepare this delightful cake:

    Whisking the Eggs

    Start by soaking the raisins in hot water. While they plump up, crack open those eggs into a bowl. Add a pinch of salt and 70 grams of granulated sugar. Now, whisk away until that mixture is as smooth as silk.

    Adding the Goodness

    Once your egg mixture is flawless, pour in the Greek yogurt and vegetable oil. Blend it all together until it’s perfectly combined. Don’t forget to add a zest of lemon for that extra zing!

    Crafting the Dough

    Next up, sift in the flour and baking powder. Fold and knead until you have a thick, luscious dough. Drain the raisins and gently fold them into the mix for a burst of sweetness in every bite.

    Baking the Cake

    Prepping the Pan

    Grease a baking dish with butter to ensure your cake doesn’t stick. Pour the dough into the mold, spreading it out evenly to cover the entire surface.

    Sprinkle and Bake

    For the finishing touch, sprinkle some sugar on top of the cake to create a delightful crust. Pop it in the oven preheated to 180 degrees Celsius and bake for 40 minutes until golden brown and irresistible.

    Serving Suggestion

    Once your cake is baked to perfection, allow it to cool slightly before slicing into generous portions. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for a heavenly treat that will transport you to the streets of Italy with every bite

  • Fastest Oatmeal Bread for a Healthy Breakfast

    Fastest Oatmeal Bread for a Healthy Breakfast

    Fastest Oatmeal Bread for a Healthy Breakfast

    Table of Contents

    Ingredients
    • 280 g (3 1/4 cups) oat flakes
    • 250 g (1 cup) plain yogurt
    • 2 eggs
    • 2 tablespoons baking powder
    • 1 tablespoon sesame seeds
    • 1 handful chopped walnuts
    • 1 pinch pepper (optional)
    • 1 pinch salt
    Nutrition Information
    • Servings: 8 slices
    • Calories: 180 per slice
    Preparation Time
    • Preparation time: 10 minutes
    • Cooking time: 30-35 minutes
    • Total time: 40-45 minutes

    Instructions

    Preparing the Mixture
    1. Combine Yogurt and Eggs: In a mixing bowl, add the plain yogurt and eggs. Mix adequately with a spatula until the ingredients are well combined and smooth, avoiding lumps.
    2. Add Dry Ingredients: Add the oat flakes, baking powder, and a pinch of salt to the yogurt and egg mixture. Mix until you obtain a soft, compact, and smooth consistency.
    3. Incorporate Seeds and Nuts: Add the sesame seeds, chopped walnuts, and a pinch of pepper (if using). Mix well to combine all the ingredients thoroughly.
    Baking the Bread
    1. Prepare the Baking Mold: Line a small plumcake mold with parchment paper to prevent sticking.
    2. Transfer the Dough: Transfer the dough into the prepared mold. Use a spatula to level the top, ensuring the dough is evenly distributed.
    3. Bake: Preheat your oven to 180°C (356°F). Place the mold in the oven and bake for 30-35 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
    Cooling and Serving
    1. Cool the Bread: Once baked, remove the bread from the oven. Let it cool in the mold for a few minutes, then transfer it to a wire rack to cool completely.
    2. Serve: Slice the cooled bread and enjoy it as you prefer. This oatmeal bread is perfect with a spread of nut butter, a drizzle of honey, or simply on its own.

      This fastest oatmeal bread is not only easy to make but also a nutritious and delicious way to start your day. Enjoy the hearty texture and wholesome flavors of this gluten-free bread!

  • Lemon Lattice Tart Recipe

    Lemon Lattice Tart Recipe

    Lemon Lattice Tart Recipe

    Table of Contents

    Ingredients

    For the Pastry:

    • 120 g (1/2 cup) Soft Butter
    • A Pinch of Salt
    • 80 g (1/3 cup + 1 tbsp) Sugar
    • Grated Zest of 1 Lemon
    • 2  Eggs
    • 380 g (3 cups + 1 tbsp) All-Purpose Flour
    • 10 g (2 tsp) Baking Powder
    For the Lemon Cream Filling:
    • 500 ml (2 cups) Latte Macchiato (or Milk)
    • 2  Egg Yolks
    • 2 tbsp Cornstarch
    • 1 tbsp Flour
    • 20 g (1.5 tbsp) Butter
    • Juice of 1 Lemon
    • 80 g (1/3 cup + 1 tbsp) Sugar

    • Nutrition Information

    • Servings: 8
    • Calories: Approximately 320 kcal per serving
    • Protein: 5 g
    • Carbohydrates: 42 g
    • Fat: 15 g
    • Fiber: 1 g

    Step-by-Step Instructions

    1. Prepare the Pastry Dough

    Start by preparing the pastry, which forms the delicious base and lattice topping of our tart. In a large mixing bowl, combine the softened butter with sugar and the grated lemon zest. Beat the mixture until it becomes light and fluffy. The lemon zest infuses the dough with a delicate citrus aroma that will complement the filling beautifully.

    Next, add the eggs one at a time, mixing well after each addition. The eggs should be fully incorporated, giving the dough a smooth and consistent texture.

    In a separate bowl, sift together the flour and baking powder. Gradually add these dry ingredients to the butter mixture, stirring gently to combine. As the dough comes together, you’ll notice it becoming soft yet pliable—perfect for rolling out.

    Divide the dough into two portions, with one slightly larger than the other. This larger piece will form the base of your tart, while the smaller piece will be used for the lattice. Wrap each portion in plastic wrap and chill in the refrigerator for at least 30 minutes. Chilling the dough helps it firm up, making it easier to roll out later.

    2. Prepare the Lemon Cream Filling

    While the dough chills, you can move on to making the lemon cream filling. Begin by heating the latte macchiato (or milk) in a saucepan over medium heat until it is warm but not boiling. The warm milk provides a rich, creamy base for the filling.

    In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and flour until the mixture is smooth. The cornstarch and flour act as thickeners, ensuring the filling sets properly.

    Slowly pour the warm latte macchiato into the egg mixture, whisking constantly to prevent the eggs from curdling. Once combined, pour the mixture back into the saucepan.

    Cook the mixture over medium heat, stirring continuously until it thickens to a custard-like consistency. This process can take several minutes, so patience is key. Once thickened, remove the saucepan from the heat and stir in the butter and lemon juice. The butter adds richness, while the lemon juice brings a refreshing tartness. Allow the filling to cool slightly before assembling the tart.

    3. Assemble the Tart

    Preheat your oven to 180°C (350°F). Take the larger portion of dough from the refrigerator and roll it out on a lightly floured surface. The dough should be large enough to cover the bottom and sides of a 25-27 cm (10-11 inch) tart pan. Press the dough gently into the pan, trimming any excess dough that hangs over the edges.

    Next, pour the prepared lemon cream filling into the pastry-lined tart pan. Use a spatula to spread it out evenly, ensuring that it reaches all the edges.

    Now, take the smaller portion of dough and roll it out. Cut it into strips about 1-2 cm (1/2 inch) wide. Arrange the strips over the lemon filling in a crisscross pattern to create a lattice. Press the edges of the strips gently into the crust to seal them.

    4. Bake the Tart

    Place the tart in the preheated oven and bake for 45 minutes, or until the crust is golden brown and the filling is set. The tart should be firm to the touch, with a slight jiggle in the center indicating a perfectly set cream.

    5. Garnish and Serve

    Once baked, allow the tart to cool completely before removing it from the tart pan. This cooling period helps the filling to fully set and makes slicing easier.

    For a finishing touch, dust the top of the tart with powdered sugar. You can also garnish it with lemon slices and fresh mint leaves for added color and a burst of freshness.

    Enjoy

    Slice the tart into even pieces and serve. This Lemon Lattice Tart is a refreshing dessert that pairs wonderfully with a cup of coffee or tea. Its combination of buttery pastry and tangy lemon cream is sure to delight your taste buds, making it a perfect choice for any gathering or special occasion.

    Tips for Perfect Results

    • Chill the Dough: Don’t skip the chilling step for the dough. It makes rolling out easier and helps the crust maintain its shape during baking.
    • Avoid Overcooking the Filling: When cooking the lemon cream filling, keep a close eye on it. Overcooking can cause it to curdle. Stir constantly and remove from heat as soon as it thickens.
    • Serving Suggestions: This tart is delicious on its own, but you can elevate it by serving with a dollop of whipped cream or a scoop of vanilla ice cream.

    This Lemon Lattice Tart combines the tangy brightness of lemon with a rich, creamy filling and a tender, buttery crust. Its elegant presentation and delightful flavor make it an ideal dessert for both everyday indulgence and special occasions.

  • Yeast-Free Baked Pastry Recipe That Never Absorbs Oil Material

    Yeast-Free Baked Pastry Recipe That Never Absorbs Oil Material

    Yeast-Free Baked Pastry Recipe That Never Absorbs Oil Material

    Table of Contents

    Ingredients

    1 egg
    1 cup of yoghurt
    2 tablespoons of olive oil
    1 teaspoon salt
    1 packet of baking powder
    3 cups flour
    For Frying;
    Liquid oil

    preparation
    How to Make Yeast-Free Pishi
    Recipe That Never Takes Grease;
    Let’s add all the ingredients except flour to the yoghurt ingredients and mix.
    Let’s knead a soft dough by adding flour in a controlled manner.
    Let it sit for 15 minutes.
    Let’s roll out the dough with the help of a shaped rolling pin.
    Let’s cut the dough with a roulette to get square words.
  • Cupcake de vainilla

    Cupcake de vainilla

    Substances:

    – 2 cups of flour for truffles

    – 2 teaspoons of baking powder

    Three-fourths to at least one cup of sugar.

    (favourite stage of sweetness)

    – 3 huevos

    Ezoic

    – just a little little bit of salt

    – 1/2 cup melted margarine

    – 1 teaspoon of vanilla extract

    Ezoic

    – 1 cup of milk

    Directions:

    – Beat eggs, sugar, and vanilla till they’re gentle and fluffy. Then, add melted baking margarine and blend completely.

    – Mix flour, baking powder, and salt.

    – Add the dry components to the egg combination, alternating with the milk.

    – Cook dinner in a preheated oven at 180°C for 20 minutes or till a skewer inserted comes out clear.

  • Heavenly Pineapple Cheeseball August 15, 2024 by Admin

    Heavenly Pineapple Cheeseball August 15, 2024 by Admin

    Table of Contents  hide 
    1 Heavenly Pineapple Cheeseball

    1.1 Ingredients
    1.2 Preparation

    1.2.1 How to Make Heavenly Pineapple Cheeseball
    1.2.2 Step 1:
    1.2.3 Step 2:
    1.2.4 Step 3:
    1.2.5 Step 4:

    Heavenly Pineapple Cheeseball

    Ingredients

        • 2 packages of softened and room temperature cream cheese

        • 1 can crushed pineapple, drained very well
        • ½ cup chopped green onions

        • ½ cup chopped green pepper
        • 1 tsp seasoning salt
        • 1 tsp lemon pepper seasoning

      • 2 cups pecans, chopped nicely
      • Assorted crackers

    Preparation

    How to Make Heavenly Pineapple Cheeseball

    Step 1:

    In a large bowl, beat the cream cheese until smooth. Gently fold in the chopped green onions and green pepper.

    Step 2:

    Add the seasoning salt, lemon pepper seasoning, and ½ cup of chopped pecans. Mix well.

    Step 3:

    Place the mixture on a sheet of plastic wrap, roll, and shape it into a ball. Refrigerate overnight.

    Ezoic

    Step 4:

    Just before serving, roll the cheese ball in the remaining chopped pecans. Set it on a plate and surround it with assorted crackers.

    Enjoy!

  • Slow Cooker Savory Salisbury Steak

    Slow Cooker Savory Salisbury Steak

    Ingredients

      • 6 oz sliced mushrooms

      • ½ onion sliced
      • 1 ½ c beef broth low sodium

      • 1 oz package brown gravy mix dry
      • 2 tbsp ketchup
      • 1 tsp Dijon mustard

      • 2 tbsp fresh parsley
      • 2 tbsp cornstarch
      • 4 tbsp water

    Beef Patties:

      • 1 ½ lbs lean ground beef
      • 1 egg yolk
      • ¼ c minced onion

      • ⅓ c Panko breadcrumbs
      • 3 tbsp milk
      • 1 clove garlic minced

    • Salt & pepper to taste

    Instructions

    Prepare the Slow Cooker:

    • Place the sliced mushrooms and onions at the bottom of the slow cooker.

    Make the Patties:

      • In a bowl, combine the ground beef, egg yolk, minced onion, Panko breadcrumbs, milk, minced garlic, salt, and pepper. Mix well.

    Ezoic

    • Form the mixture into six equal-sized patties.

    Brown the Patties:

    • Heat a skillet over medium-high heat and sear each patty for about 3 minutes on each side until golden brown.

    Layer in Slow Cooker:

      • Place the browned patties on top of the mushrooms and onions in the slow cooker.

    Mix the Sauce:

    • In a separate bowl, combine the beef broth, gravy mix, ketchup, and Dijon mustard. Pour this mixture over the patties in the slow cooker.

    Cook:

    • Set the slow cooker to low and cook for 5 hours.

    Thicken the Gravy:

      • After cooking, remove the patties and set aside.

    • Turn the slow cooker to high. Mix cornstarch with cold water and stir it into the broth. Let it cook for a few more minutes until the gravy thickens.

    Serve:

      • Return the patties to the slow cooker, coating them in the thickened gravy.
      • Serve the Salisbury steaks over mashed potatoes or rice for a complete meal.

    Notes

    To make this Slow Cooker Savory Salisbury Steak recipe gluten-free. You’ll want to make. A few simple swaps. First, replace the Panko breadcrumbs in the beef patties. With a gluten-free breadcrumb option. Which is readily available. In most grocery stores. Also, ensure your brown gravy mix. Is labeled gluten-free. As traditional gravy mixes often contain wheat. As a thickener. By making these changes. You can enjoy this comforting, hearty dish. Without worrying about gluten!
  • Speedy Potato Breakfast Flatbreads

    Speedy Potato Breakfast Flatbreads

    Speedy Potato Breakfast Flatbreads

    Table of Contents

    Ingredients:

    1 potato
    ½ onion
    ½ teaspoon crushed garlic
    ½ teaspoon red paprika
    150g all-purpose flour
    Salt to taste
    1 tablespoon vegetable oil
    300ml water
    Parsley for garnish

    Description:
    Prepare Potato:
    Boil 1 potato until soft.
    Peel and grate the potato.
    Prepare Onion Mixture:
    Grate half an onion and add it to a bowl.
    Mix in ½ teaspoon crushed garlic, ½ teaspoon red paprika, and salt to taste.
    Make Dough:
    To the onion mixture, add 150g all-purpose flour and 1 tablespoon vegetable oil.
    Gradually add water, stirring to form a dough. Adjust the amount of water as needed to achieve the right consistency.
    Fry Flatbreads:
    Heat a non-stick skillet over medium heat.
    Take portions of the dough and flatten them into thin rounds.
    Fry the flatbreads in the skillet until golden brown on both sides.
    Serve:
    Garnish with chopped parsley.
    Serve warm with garlic sauce for dipping.
    Serving Suggestions:
    These flatbreads pair well with a variety of breakfast accompaniments such as eggs, yogurt, or fresh fruit. They can also be enjoyed as a snack or light lunch with a side salad.
    Cooking Tips:
    Make sure the skillet is well-heated before frying the flatbreads to ensure they cook evenly and develop a nice golden crust.
    Nutritional Benefits:
    These flatbreads are a good source of carbohydrates from the potato and flour, and they provide some fiber and essential nutrients. They are also low in fat, especially if you use minimal oil for frying.
    Dietary Information:
    This recipe is vegetarian-friendly. You can make it vegan by omitting the garlic sauce or using a vegan alternative. It’s also nut-free and can be made gluten-free by using a gluten-free flour blend.
    Storage:
    Store any leftover flatbreads in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet or toaster oven before serving to regain their crispiness.
    Why You’ll Love This Recipe:
    These flatbreads are quick and easy to make, perfect for busy mornings.
    They are versatile and can be customized with your favorite spices and herbs.
    They are budget-friendly and require simple ingredients that you likely already have on hand.
    Conclusion:
    These Speedy Potato Breakfast Flatbreads are a delightful twist on traditional breakfast options. With their crispy exterior and soft interior, they are sure to become a favorite in your morning routine. Whether enjoyed with a savory garlic sauce or paired with your favorite breakfast toppings, these flatbreads are a delicious way to start your day on the right foot!
  • Hearty Beef Broth with Vegetables

    Hearty Beef Broth with Vegetables

    Hearty Beef Broth with Vegetables

    Table of Contents

    Ingredients:

    700 g beef shank (1 lb 8¾ oz)
    Vegetable oil (for searing)
    1/2 turnip greens
    1 onion
    3 cloves of garlic
    1 parsley root
    2 carrots
    1/2 celery root
    4 sticks of celery
    1 leek
    1 parsnip
    1 piece of turmeric root, about the size of a thumb
    80 g salt (¼ cup)
    1 tsp allspice
    4 bay leaves

    Directions:
    Prepare the Meat:
    Sear the Beef:
    Heat vegetable oil in a large pot over medium-high heat.
    Sear the beef shank on both sides until browned.
    Fill the pot with enough water to almost completely cover the meat.
    Cover the pot and simmer gently over low heat until the meat is tender, about 2 hours.
    Prepare the Vegetables:
    Chop the Vegetables:
    While the meat is simmering, chop the turnip greens, onion, garlic, parsley root, carrots, celery root, celery sticks, leek, and parsnip.
    Peel and chop the turmeric root.
    Add Vegetables and Spices:
    Combine Ingredients:
    After 2 hours of simmering, add the chopped vegetables to the pot with the beef.
    Add the salt, allspice, and bay leaves.
    Simmer:
    Sauté the vegetables and beef in the pot until the vegetables are lightly browned and releasing their juices.
    Cover the pot and gently simmer over medium-high heat for 12 minutes, until the vegetables are tender.
    Final Steps:
    Cool and Freeze:
    Let the broth cool slightly.
    Transfer the broth to a container or silicone molds, cover with double-sided baking paper and aluminum foil, and freeze for 12 hours or overnight.
    Serving Suggestions:
    As a Soup:
    Serve the beef broth hot with a sprinkle of fresh parsley.
    As a Base:Use the broth as a base for soups, stews, and sauces to add depth and flavor.
    Cooking Tips:
    Seared Flavor:
    Ensure the beef is well-seared for a deeper flavor.
    Even Chopping:
    Chop vegetables evenly for consistent cooking.
    Nutritional Benefits:
    Beef Shank:
    Rich in protein and essential nutrients.
    Root Vegetables:
    Packed with vitamins, minerals, and fiber.
    Turmeric:
    Contains anti-inflammatory properties.
    Dietary Information:
    Gluten-Free:
    This recipe is naturally gluten-free.
    Low-Carb:
    Suitable for low-carb diets.
    Storage:
    Refrigerate:
    Store any leftovers in an airtight container in the refrigerator for up to 3 days.
    Freeze:
    Freeze in portions for up to 3 months. Reheat gently on the stove or microwave.
    Why You’ll Love This Recipe:
    Comforting and Nutritious:
    Perfect for soothing an upset stomach or as a warming meal.
    Versatile:
    Use it as a base for various dishes.
    Rich Flavor:
    The combination of beef and vegetables creates a rich, flavorful broth.
    Conclusion:
    Enjoy this hearty beef broth with vegetables as a soothing and nutritious meal or use it as a versatile base for your favorite recipes. With its rich flavor and comforting qualities, it’s sure to become a staple in your kitchen
  • Vanilla Almond Cream Cake

    Vanilla Almond Cream Cake

    Vanilla Almond Cream Cake

    Table of Contents

    Ingredients:

    For the Cream:

    2 eggs
    150 grams sugar (3/4 cup)
    1 teaspoon vanilla sugar
    70 grams cornstarch (1/2 cup)
    500 ml milk (2 cups)
    For the Choux Pastry:

    100 ml water (1/2 cup)
    100 ml milk (1/2 cup)
    80 grams butter (1/3 cup)
    A pinch of salt
    1 teaspoon sugar
    120 grams flour (1 cup)
    3-4 eggs (depending on size)
    Flaked almonds for topping
    For the Buttercream:

    140 grams butter at room temperature (2/3 cup)
    Prepared pudding from the cream filling (at room temperature)

    Directions:

    Prepare the Cream:
    Combine Ingredients: In a saucepan, whisk together 2 eggs, 150 grams sugar, vanilla sugar, and 70 grams cornstarch.
    Add Milk: Gradually stir in 500 ml milk, mixing until smooth.
    Cook the Cream: Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency.
    Cool the Cream: Cover the cream with cling film, pressing it directly onto the surface to prevent a skin from forming. Let it cool completely.
    Prepare the Choux Pastry:
    Heat Ingredients: In a saucepan, combine 100 ml water, 100 ml milk, 80 grams butter, a pinch of salt, and 1 teaspoon sugar. Heat until the butter is fully melted.
    Add Flour: Stir in 120 grams flour all at once and cook the batter for 1-2 minutes, stirring constantly until it forms a smooth dough that pulls away from the sides of the pan.
    Cool Slightly: Remove from heat and let the dough cool for about 4 minutes.Add Eggs: Gradually add 3-4 eggs to the dough, one at a time, mixing well after each addition until the dough is smooth and glossy. The dough should slowly pull away from the spoon when lifted.
    Form and Bake: Preheat your oven to 180°C (355°F). On a baking sheet, pipe or spoon the dough into a circle with a diameter of 18 cm (7 inches). Brush with the remaining egg and sprinkle with flaked almonds. Bake for 30-40 minutes or until golden brown. Let cool completely.
    Prepare the Buttercream:
    Mix Buttercream: Gradually add the room temperature pudding to the 140 grams of room temperature butter, mixing until smooth and creamy.
    Assemble the Cake:
    Slice and Fill: Slice the cooled choux pastry horizontally to create two layers. Spread the buttercream evenly on the bottom layer and place the top layer over it.
    Chill: Refrigerate the assembled cake for 30 minutes before serving to allow the cream to set.
    Serving Suggestions:
    Serve chilled with a dusting of powdered sugar on top.
    Pair with a cup of tea or coffee for a delightful dessert experience.
    Garnish with fresh berries for added color and flavor.
    Serve with a dollop of whipped cream or a drizzle of chocolate sauce for extra indulgence.
    Cooking Tips:
    Ensure the cream and butter are at room temperature before mixing to avoid curdling.
    If the choux pastry dough is too thick, add a bit more egg, little by little, until the consistency is right.
    Allow the choux pastry to cool completely before slicing to avoid deflation.
    To prevent the choux pastry from becoming soggy, assemble the cake shortly before serving.
    Nutritional Benefits:
    Eggs: Provide high-quality protein and essential vitamins.
    Milk: A good source of calcium and vitamin D.
    Almonds: Rich in healthy fats, fiber, and protein.
    Dietary Information:
    Vegetarian: This recipe is suitable for vegetarians.
    Gluten-Free Option: Substitute regular flour with a gluten-free flour blend.
    Nutritional Facts (per serving, based on 10 servings):
    Calories: 320
    Protein: 6g
    Carbohydrates: 28g
    Dietary Fiber: 2g
    Sugars: 15g
    Fat: 20g
    Saturated Fat: 12g
    Cholesterol: 120mg
    Sodium: 180mg
    Calcium: 100mg
    Iron: 1mg
    Storage Tips:
    Refrigerate: Store the assembled cake in an airtight container in the refrigerator for up to 3 days.
    Freeze: Freeze the unfilled choux pastry for up to 1 month. Thaw before using.
    Why You’ll Love This Recipe:
  • Jam-Stuffed Buns

    Jam-Stuffed Buns

    Jam-Stuffed Buns

    Table of Contents

    Ingredients:

    200 ml warm milk
    7 g dry yeast
    20 g sugar
    350 g flour (added gradually)
    1 egg white
    30 ml vegetable oil
    6 g salt
    Orange jam (or any jam of your choice)
    40 g flour (for decoration)
    50 ml water (for decoration)
    1 egg yolk
    1 tablespoon milk
    Poppy seeds

    Instructions:

    Prepare the Yeast:
    In a bowl, mix 200 ml of warm milk, 7 g of dry yeast, and 20 g of sugar.
    Add 100 g of flour and mix well.
    Cover the bowl and let it sit for 15 minutes.
    Prepare the Dough:
    Add 1 egg white and 30 ml of vegetable oil to the yeast mixture.
    Gradually add 220-240 g of flour and 6 g of salt.
    Knead the mixture until a homogeneous dough forms, then continue kneading by hand for 5-6 minutes.
    Form the dough into a ball and place it in a greased bowl.
    Cover the bowl and let the dough rest in a warm place for 45 minutes.
    Form the Buns:
    Place the dough on a floured surface and divide it into 8 equal parts.
    Shape each part into a ball, cover them, and let them rest for 10 minutes.
    Roll each ball of dough out to a thickness of 0.5 cm.
    Place a spoonful of jam in the center of each dough circle, then roll it up into a tube, sealing the edges.
    Shape the rolls and repeat the process with the remaining dough.
    Baking:
    Place the rolls in molds for 9 cm diameter cupcakes.
    Let them rest for 10 minutes.
    Mix 40 g of flour with 50 ml of water, place the mixture in a plastic bag, and use it for decoration.
    Beat an egg yolk with a tablespoon of milk and brush it over the rolls.
    Decorate the rolls with the flour and water mixture, then sprinkle with poppy seeds.
    Bake the rolls at 180°C for 20-25 minutes.
    Serve:
    Let the rolls cool slightly before serving.
    Enjoy your soft and delicious jam-stuffed buns!