PST-Algerie

Category: healthy food

  • They Will Disappear in 1 Minute! I Eat 3 Times a Day and Lose Weight! Just Oats and Banana

    They Will Disappear in 1 Minute! I Eat 3 Times a Day and Lose Weight! Just Oats and Banana

    They Will Disappear in 1 Minute! I Eat 3 Times a Day and Lose Weight! Just Oats and Banana

    Table of Contents

    Maintaining a healthy diet doesn’t have to be boring or time-consuming. With these oat and banana balls, you can satisfy your taste buds and stay on track with your weight loss goals. This recipe is not only delicious but also packed with essential nutrients.

    Ingredients

    Before we dive into the step-by-step process

    • 80 grams of walnuts
    • 1 banana
    • 10 grams of vanilla sugar
    • Oatmeal
    • Cocoa
    • Sesame seeds
    Necessary Ingredients

    Begin by blending a cup of oat flour together with 80 grams of walnuts. You want to blend them until you achieve a fine and homogeneous mixture. Once done, transfer this mixture into a large bowl suitable for preparation.

    Blend the Oats and Nuts

    Now that the oats and walnuts are combined, let’s move on to the next step. Add 10 grams of vanilla sugar, one tablespoon of sesame seeds, and one mashed banana to the mixture in the bowl. Additionally, add one tablespoon of cocoa to give it that extra flavor and aroma.

    Add the Remaining Ingredients

    To make the mixture come together, pour 120 ml of water into the bowl and mix all the ingredients evenly. Once the mixture is ready, shape it into small balls with your hands and place them on a baking tray lined with baking paper.

    Mix and Create Balls

    Preheat your oven to 180 degrees Celsius (356 degrees Fahrenheit) and place the tray with the mixture balls inside. Let them bake for approximately 30 minutes or until the pecan pies turn a delightful golden brown. Once they’re ready, you’re all set to enjoy your homemade oat and banana balls!

  • Chocolate sticks

    Chocolate sticks

    Chocolate sticks

    Table of Contents


    Ingredients:

    1 egg
    100g sugar
    240g flour
    4g baking powder
    90g butter
    400g melted chocolate

    Preparation:

    1. In a bowl, add the egg and sugar and mix until the sugar dissolves. Sift the flour and baking powder, add the butter and knead until you obtain a soft, homogeneous and compact dough.

    2. Wrap the dough in plastic wrap and place in the refrigerator for about 40 minutes to harden.

    3. After the time has passed, cut a short piece of dough and make a long, thick loaf just below a little finger. Cut the bread into sticks about 8-10 cm long.

    4. Place the sticks inside a baking sheet lined with parchment paper and bake in the oven at 180°C/356°F for about 12 minutes.

    5. Melt the chocolate and, with the help of tongs, completely immerse the cookies, one at a time, in the chocolate.

    6. Place the togo on parchment paper and allow to cool completely before serving
  • Garlic Paratha Recipe with Liquid Dough in 5 Minutes | No Rolling No Kneading

    Garlic Paratha Recipe with Liquid Dough in 5 Minutes | No Rolling No Kneading

    ngredients

    • 1 cup flour (120g)
    • 1 tsp salt (5g)
    • Any greens (dill, cilantro, parsley, mint of your choice)
    • 1-2 garlic cloves
    • 1 tsp of your favorite spices
    • 200 ml water (3/4 cup + 2 tbsp)
    • 1 tsp butter (5g)
    • Oil for frying

    Number of Servings

    This recipe makes about 2-4 parathas, depending on size.

    Nutritional Information

    The nutritional information per paratha (assuming 4 parathas) is as follows:
    • Calories: 100
    • Total Fat: 3g
    • Saturated Fat: 1g
    • Cholesterol: 5mg
    • Sodium: 300mg
    • Total Carbohydrate: 15g
    • Dietary Fiber: 1g
    • Sugars: 0g
    • Protein: 2g

    Instructions

    Step 1: Prepare the Dough

    1. Mix Dry Ingredients
      • In a bowl, combine 1 cup of flour and 1 teaspoon of salt.
    2. Add Herbs and Garlic
      • Chop your choice of greens (dill, cilantro, parsley, mint) finely and add them to the bowl. Grate 1-2 garlic cloves using a fine grater and add to the bowl. Sprinkle in your favorite spices (such as cumin, coriander, or paprika) to enhance the flavor.
    3. Add Liquid Ingredients
      • Pour in 200 ml of water and 1 teaspoon of melted butter. Mix well until you have a smooth, liquid dough.

        Step 2: Cook the Paratha

        1. Heat the Pan
          • Add a little oil to a non-stick frying pan and heat it over low to medium heat.
        2. Pour the Dough
          • Pour a portion of the liquid dough into the pan, spreading it evenly with the back of a spoon or a spatula to form a round flatbread.
        3. Fry the Paratha
          • Fry the paratha for a couple of minutes on each side until it starts to puff up and turns golden brown.
        4. Flatten and Turn
          • Turn over the paratha and gently press it with a spatula to help it cook evenly and puff up. Cook for another 1-2 minutes on each side until fully cooked and puffed.

        Step 3: Serve

        1. Serve Hot
          • The parathas are best enjoyed hot. You can eat them plain, with a bit of butter spread on top, or cut them open to fill with your favorite stuffing.

        Conclusion

        This Garlic Paratha with Liquid Dough is an incredibly easy and quick recipe that requires no rolling or kneading. It’s perfect for a speedy breakfast, lunch, or dinner. With the fragrant garlic and fresh herbs, these parathas are not only delicious but also versatile. Enjoy them on their own, with a dollop of butter, or stuffed with your favorite filling.

  • Baked Chicken Legs: The Recipe to Make Them Tasty and Juicy|

    Baked Chicken Legs: The Recipe to Make Them Tasty and Juicy|

    Baked Chicken Legs: The Recipe to Make Them Tasty and Juicy|

    Table of Contents

    1. These chicken legs are golden on the outside, juicy and tender on the inside and unbelievably savory with every bite. With just a few simple ingredients, we turn ordinary chicken drumsticks into extraordinary.
    2. This is one of those recipes that I get excited about. It’s so easy to make and the results are always awesome. It’s easily adjustable too – you can double or triple the recipe for a crowd, or even add a bit of kick of heat and serve on game day. I think you’re really gonna love this recipe!

    Ingredients

    1. Chicken drumsticks are the star of his show, and I love that they’re still very affordable. You can usually find packages of drumsticks that are much lower in price than any other part of the chicken. That’s fine with me! Even if it’s a large package i’ll use what I need now and freeze the rest for later.
    2. We’ll use a simple seasoning blend of dry herbs and spices: paprika, onion powder, garlic powder, rosemary, parsley, ground mustard, salt and pepper. Then we’ll use a tablespoon of olive oil to hold all the seasonings to the chicken and help get that golden crisp skin we love to much.

    Preparation

    • This recipe is SO easy. We simply mix herbs and spices in a small dish. Add the chicken legs to a large, gallon-sized ziptop bag and add the olive oil. Seal the bag and roll those legs around for a minute to distribute the oil evenly on all the chicken. Then, open the bag, pour in the seasonings, close the bag and do the shake thing. Take a minute or so to do this and massage the chicken to really get that seasoning well distributed.
    • Set aside for a minute and preheat your oven to 425°(F) and line a baking sheet with aluminum foil. Give the foil a good spray with non-stick cooking spray. This is important as the chicken will stick without it.
    • Now take the chicken out of the bag and place on the foil lined sheet. Then into the oven it goes for 40 minutes.
    • After 40 minutes the chicken will be a beautiful golden color and the inside will be at least 165°(F) when checked with an instant read thermometer. In fact, it will probably be closer to 185-195°(F) which is exactly what we want!
    • Pro Tip: Chicken Legs are Better at 185-195°(F)!
    • The rule of cooking chicken to a minimum internal temperature of 165°F has been well-established for quite some time. However, when it comes to darker meat portions such as chicken legs, thighs, or the entire leg quarter, exceeding this temperature is often encouraged for optimal results! When heated to around 185°F, the collagens within the meat begin to break down, contributing to the juiciness and “fall-off-the-bone” tenderness that we cherish so much in dark poultry meat.
    • Check out this great article by America’s Test Kitchen regarding “overcooking” chicken drumsticks and thighs.
    Let Rest and Serve
    • Carefully remove the chicken to a plate or platter and let it rest for 5 minutes before serving.
    Can this recipe be doubled?
    • It sure can. You can even triple or quadruple this recipe! Simply adjust the ingredients accordingly. The cook time will still be 40 minutes, just be sure to not crowd the chicken too much on the pan. Keep the legs from touching and always keep in a single layer.
    Give it a kick
    • Want to give the chicken legs a little heat? Add a ½ teaspoon of cayenne pepper and even a teaspoon of crushed red pepper flakes. You can also deepen the flavor by using smoked paprika instead of regular paprika.
  • Fluffy Market-Style Meat and Rice Pies

    Fluffy Market-Style Meat and Rice Pies

    Fluffy Market-Style Meat and Rice Pies

    Table of Contents

    Elevate your pies to fluffy perfection by adding a secret ingredient to the dough! Just like the ones you find at the market or station—pure nostalgia!

    Ingredients:

    Dough:

    – 150g Potatoes 🥔
    – 300g Potato broth 🍲
    – 500g Flour 🍞
    – 1 tsp. Yeast 🍞
    – 1 tsp. Salt 🧂
    – 2 tsp. Sugar 🍬
    – 3-4 tbsp. Oil 🌻

    Filling:

    – 200g Meat 🥩
    – 200g Rice 🍚
    – 3 Onions 🧅
    – Salt and pepper to taste 🧂🌶️

    Instructions:

    Dough:

    1. Boil 150g of potatoes, then mash them into 300g of potato broth.
    2. In a mixing bowl, combine the potato mixture with 500g of flour, 1 tsp. yeast, 1 tsp. salt, 2 tsp. sugar, and 3-4 tbsp. oil.
    3. Knead the dough until it’s smooth and elastic. Cover and let it rise for about an hour.

    Filling:

    1. Cook 200g of meat and 200g of rice separately.
    2. Chop 3 onions and sauté until golden brown.
    3. Combine the cooked meat, rice, sautéed onions, and season with salt and pepper to taste.

    Assembly:

    1. Divide the risen dough into portions.
    2. Flatten each portion and add a generous amount of the meat and rice filling.
    3. Fold and seal the edges to form pies.
    4. Bake the pies until they turn golden brown.

    🥟 Experience the nostalgia of market-style pies with a fluffy twist!

  • Crispy Sausage and Cheese Stuffed Potato Balls

    Crispy Sausage and Cheese Stuffed Potato Balls

    Crispy Sausage and Cheese Stuffed Potato Balls

    Table of Contents

    Ingredients:

    6 potatoes (approximately 1 kg or 35 oz.), peeled
    10 grams (about 0.35 oz.) butter
    Fresh parsley, chopped
    100 grams (about 3.5 oz.) cheese, grated
    8 sausages (casing removed)
    2 eggs, beaten
    Breadcrumbs
    Salt and black pepper, to taste
    Vegetable oil, for frying

    Directions:

    Prepare the Potatoes:
    Boil the potatoes in salted water until they are completely tender, about 20-25 minutes. Drain and allow them to cool slightly.
    Once cool enough to handle, mash the potatoes smoothly. Mix in the butter, chopped parsley, salt, and black pepper. Set aside to cool to room temperature.
    Prepare the Filling:
    In a skillet, cook the sausage meat over medium heat, breaking it apart with a spoon until it is fully cooked and crumbly. Drain any excess grease.
    Mix the cooked sausage with grated cheese. This mixture will be used as the filling for the potato balls.
    Form the Potato Balls:
    Take a portion of the mashed potatoes and flatten it in your hand. Place a small amount of the sausage and cheese mixture in the center.
    Carefully wrap the potato around the filling, forming a ball. Ensure the filling is completely enclosed.
    Coat the Potato Balls:
    Dip each potato ball first into the beaten eggs, then roll them in breadcrumbs until fully coated. This will give them a nice crispy exterior once fried.
    Fry the Potato Balls:
    Heat vegetable oil in a deep fryer or a deep skillet to 175°C (350°F).
    Fry the potato balls in batches, being careful not to overcrowd the pan. Cook until they are golden brown and crispy, about 4-5 minutes.
    Remove the potato balls with a slotted spoon and drain on paper towels.
    Prep Time:
    30 minutes | Cooking Time: 30 minutes | Total Time: 1 hour | Servings: 8 servings
    Serving Suggestions:
    Serve with a side of dipping sauce such as ranch, marinara, or garlic aioli.
    Pair with a fresh green salad for a balanced meal.
    Cooking Tips:
    Make sure the potatoes are completely tender before mashing to ensure a smooth texture.
    You can add other herbs like chives or dill for extra flavor.
    Nutritional Benefits:
    Potatoes provide a good source of vitamins C and B6, potassium, and fiber.
    Sausage adds protein and a rich flavor.
    Cheese contributes calcium and additional protein.
    Dietary Information:
    This dish is a hearty, comforting option suitable for various occasions.
    Can be made gluten-free by using gluten-free breadcrumbs.
    Why You’ll Love This Recipe:
    The combination of creamy potatoes, savory sausage, and melted cheese is irresistible.
    It’s a versatile dish that can be enjoyed as a snack, appetizer, or main course.
    Easy to make with ingredients you likely already have in your kitchen.
    Conclusion:
    Golden Sausage and Cheese Potato Balls are a delicious and satisfying dish that is perfect for any occasion. Whether you’re looking for a quick snack or a hearty meal, these potato balls will hit the spot. Enjoy the rich, savory flavors and crispy texture that make this recipe a family favorite.
  • Homemade Flatbread Recipe

    Homemade Flatbread Recipe

    Homemade Flatbread Recipe

    Table of Contents

    Ingredients:

    Warm water: 500 ml
    Dry yeast: 1 packet (10 g)
    Sugar: 1 tablespoon
    Flour: 600-650 g
    Salt: 1 teaspoon
    Olive oil: 2 tablespoons
    Cornmeal: for dusting

    Directions:

    Activate the Yeast:
    In a large mixing bowl, combine 500 ml of warm water, 1 packet of dry yeast, and 1 tablespoon of sugar. Stir until the yeast dissolves completely. Let it sit for 5-10 minutes until the mixture becomes frothy.
    Prepare the Dough:
    Gradually add 600-650 g of flour and 1 teaspoon of salt to the yeast mixture, stirring continuously. The dough should be soft and slightly sticky. Use your hands, wetting them as needed, to roll and work the dough until it forms a smooth, cohesive ball.
    First Fermentation:
    Cover the dough with a damp cloth and let it ferment at room temperature (about 30°C) for 25 minutes.
    Degas and Fold:
    After the first fermentation, lubricate your hands with a little oil, gently fold the dough inwards, and press down to release the gas. Cover and let it rest for another 20 minutes.
    Second Fermentation:
    Repeat the folding process, then let the dough ferment again for 10 minutes.
    Final Fermentation:
    Fold the dough one last time and allow it to ferment for an additional 1 hour. This is the ideal dough fermentation time, ensuring a light, airy texture.
    Divide and Shape:
    Dust your work surface with flour. Divide the dough into 4 equal parts and roll each piece into a ball. Let them rest for 5 minutes.
    Shape the Flatbreads:
    Using your hands, press and flatten each dough ball, then gently stretch it into a larger flatbread shape. Sprinkle the surface with cornmeal for added texture.
    Add Olive Oil:
    Drizzle 2 tablespoons of olive oil over the dough, pressing with your fingertips to help spread the oil evenly and create dimples.
    Bake:
    Preheat your oven to its maximum temperature. Place the flatbreads on a baking sheet and bake each one for 5-7 minutes, until golden and puffed.
    Cool:
    Once baked, wrap the flatbreads in a clean cloth to keep them soft as they cool.

    Serving Suggestions:

    Serve warm with hummus or your favorite dip.
    Use as a base for pizzas, adding toppings before baking.
    Slice and fill with grilled meats, vegetables, or falafel for a delicious wrap.
    Enjoy with a spread of butter, garlic, or herbs for a simple side.
    Cooking Tips:
    Ensure the water is warm, not hot, to properly activate the yeast.
    Work with flour to prevent sticking while shaping the dough.
    Keep an eye on the oven, as flatbreads bake quickly at high temperatures
    If the dough is too sticky, add a little more flour, but avoid making it too dry.

    Nutritional Benefits:

    Flour: Provides carbohydrates, essential for energy.
    Yeast: Adds a boost of B-vitamins.
    Olive Oil: Rich in healthy monounsaturated fats.
    Cornmeal: Adds fiber and a crunchy texture to the flatbread.

    Dietary Information:

    Vegetarian: Yes
    Vegan: Yes
    Dairy-Free: Yes
    Nut-Free: Yes

    Nutritional Facts (Per Serving):

    (Assuming 4 flatbreads)
    Calories: 250 kcal
    Protein: 6 g
    Carbohydrates: 45 g
    Fat: 6 g
    Fiber: 3 g
  • Cheesy Baked Potato and Vegetable Casserole

    Cheesy Baked Potato and Vegetable Casserole

    Cheesy Baked Potato and Vegetable Casserole

    Table of Contents

    Ingredients:

    3 large potatoes
    1 onion
    1 carrot
    1 bell pepper
    2 tomatoes
    2 eggs
    1/2 cup liquid yogurt (125 ml / 4.3 fl. oz.)
    4 tablespoons flour (100 g / 3.5 oz.)
    150 grams cheese (5.3 oz)
    Parsley, chopped
    Italian herbs, to taste
    Salt, to taste
    Black pepper, to taste
    Sunflower oil, for frying

    Directions:

    Prepare the potatoes:
    Peel and slice the potatoes.
    Soak them in water for 15 minutes, then drain.
    Sauté the onion:
    Chop the onion and fry in sunflower oil until transparent.
    Add the carrot:
    Grate the carrot and add it to the pan with the onions. Fry lightly until softened.
    Prepare the batter:
    In a large bowl, beat the eggs. Add the liquid yogurt, flour, Italian herbs, salt, and black pepper. Mix well.
    Combine potatoes and batter: Add the drained potatoes to the batter mixture and stir until the potatoes are well coated.
    Bake the base
    : Pour the potato mixture into a greased baking dish. Bake in a preheated oven at 180°C (356°F) for 25 minutes.
    Prepare the peppers and tomatoes: While the base is baking, cut the bell pepper and tomatoes into thin slices.
    Top the casserole
    : After 25 minutes, remove the baking dish from the oven. Top with sliced bell peppers, tomatoes, and grated cheese.
    Final bake: Return the baking dish to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
    Garnish and serve: Sprinkle with chopped parsley before serving.
    Serving Suggestions:
    Serve with a side salad for a complete meal.
    Pair with crusty bread to soak up any extra sauce.
    Cooking Tips:
    Make sure to soak the potatoes to remove excess starch and ensure they cook evenly.
    Adjust the seasoning to your taste preference.
    Nutritional Benefits:
    Potatoes provide vitamins C and B6, potassium, and fiber.
    Carrots and bell peppers add vitamins A and C, as well as antioxidants.
    Cheese adds calcium and protein.
    Dietary Information:
    Vegetarian: This recipe is suitable for vegetarians.
    Gluten-Free Option: Use a gluten-free flour blend if needed.
    Storage:
    Store leftovers in an airtight container in the refrigerator for up to 3 days.
    Reheat in the oven at 180°C (356°F) until warmed through, or microwave for 1-2 minutes.
    Why You’ll Love This Recipe:
    It’s easy to prepare with simple, wholesome ingredients.
    The casserole is cheesy, hearty, and full of flavorful vegetables.
    Perfect for any meal, it’s a versatile dish that can be enjoyed by the whole family.
    Conclusion:
    This Cheesy Baked Potato and Vegetable Casserole is a delicious and nutritious dish that’s perfect for any occasion. Enjoy the comforting flavors and creamy texture, and share this delightful bake with your loved ones!
  • Hearty Ground Beef and Potato Soup

    Hearty Ground Beef and Potato Soup

    Hearty Ground Beef and Potato Soup

    Table of Contents

    Ingredients

    For the Broth:

    • Carrot: 1, peeled and chopped
    • Onion: 1, halved
    • Peppercorns: 1 tsp
    • Bay Leaves: 3
    • Water: 2 liters (approx. 8 cups)

    For the Soup Base:

    • Onion: 1, finely chopped
    • Olive Oil: 2 tbsp
    • Carrot: 1, peeled and grated
    • Ground Beef: 450 g (approx. 1 lb)
    • Garlic: 3 cloves, minced
    • Tomato Paste: 2 tbsp
    • Potatoes: 2, peeled and diced
    • Salt and Black Pepper: To taste

    For the Garlic Bread:

    • Bread: 3 slices
    • Olive Oil: 2 tbsp
    • Garlic: 5 cloves, minced
    • Dill: 1 tbsp, chopped
    • Parsley: 1 tbsp, chopped
    • Spice Blend: Your choice (e.g., Italian seasoning, paprika)
    • Salt and Black Pepper: To taste

    Instructions

    1. Prepare the Broth

    • Cook the Broth: In a large pot, add 1 chopped carrot, 1 halved onion, 1 tsp peppercorns, and 3 bay leaves. Pour in 2 liters of water and cover the pot. Bring it to a boil, then reduce the heat and let it simmer for about 20 minutes. This will create a flavorful base for your soup.

    2. Prepare the Soup Base

    • Sauté Vegetables: In a separate pan, heat 2 tbsp of olive oil over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 5 minutes.
    • Add Carrots and Beef: Add the grated carrot to the pan and cook for an additional 2-3 minutes. Stir in the ground beef, seasoning with salt and black pepper. Cook until the meat is browned and fully cooked through.
    • Add Garlic and Tomato Paste: Stir in the minced garlic and 2 tbsp of tomato paste. Lower the heat and let the mixture simmer for about 10 minutes, allowing the flavors to meld together.

      3. Cook the Soup

      • Strain the Broth: After the broth has simmered, remove the carrot, onion, and bay leaves from the pot using a slotted spoon. Discard these ingredients as they have served their purpose of flavoring the broth.
      • Cook Potatoes: Add the diced potatoes to the broth and bring it to a boil again. Cook until the potatoes are tender, about 10-15 minutes.
      • Combine with Beef Mixture: Stir the cooked beef mixture into the soup and let it cook for an additional 5-10 minutes to blend all the flavors.

      4. Prepare the Garlic Bread

      • Preheat Oven: Preheat your oven to 180°C (350°F).
      • Bake Bread: Place the bread slices on a baking tray and bake for about 15 minutes, or until golden and crispy.
      • Prepare Garlic Spread: In a small bowl, mix the minced garlic, 2 tbsp olive oil, chopped dill, chopped parsley, and your spice blend of choice. Add salt and black pepper to taste.
      • Finish Bread: Once the bread is ready, remove it from the oven and spread the garlic-herb mixture over each slice while it’s still warm. The heat from the bread will help the flavors to infuse.

      5. Serve

      • Garnish and Serve: Serve the soup hot, garnished with fresh dill if desired. Pair it with the fragrant garlic bread for a complete, hearty meal that’s sure to satisfy.

      Nutrition Information

      • Servings: 4
      • Calories: Approximately 480 kcal per serving (including garlic bread)
      • Protein: 28g
      • Fat: 24g
      • Carbohydrates: 40g
      • Fiber: 6g
      • Sugar: 7g
      • Sodium: 900mg

      This Hearty Ground Beef and Potato Soup is a fulfilling and nutritious meal that combines the richness of ground beef with the comforting flavors of potatoes and aromatic vegetables. The homemade garlic bread adds a wonderful crunch and a burst of flavor, making this meal perfect for any occasion. Enjoy the warmth and comfort of this hearty soup with your loved ones!

  • Creamy Chicken and Broccoli Soup

    Creamy Chicken and Broccoli Soup

    Creamy Chicken and Broccoli Soup

    Table of Contents

    Ingredients

    For the Soup:

    • Onion: 1, finely chopped
    • Olive Oil: 2 tbsp
    • Carrots: 2, peeled and sliced
    • Celery: 3 sticks, sliced
    • Garlic: 2 cloves, minced
    • Flour: 3 tbsp (25g)
    • Potatoes: 3, peeled and diced
    • Chicken Thighs: 4 boneless, skinless (approx. 500g / 1 lb)
    • Vegetable Broth: 1 liter (approx. 4 cups)
    • Dried Thyme: 1 tsp
    • Red Pepper: 1, diced
    • Broccoli Head: 1, cut into florets
    • Green Peas: 1 cup (150g)
    • Cream: 1/4 cup (60ml)
    • Salt and Black Pepper: To taste

    For the Bread:

    • Bread: 3 slices
    • Olive Oil: 2 tbsp
    • Garlic: 3 cloves, minced
    • Processed Cheese Slices: 2
    • Spice Mix: Your choice (e.g., Italian seasoning, paprika, or garlic powder)

    Instructions

    1. Prepare the Soup Base

    • Sauté the Vegetables: In a large pot, heat 2 tbsp of olive oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
    • Add Carrots and Celery: Add the sliced carrots and celery to the pot, cooking for another 3-4 minutes, stirring occasionally. Add the minced garlic and cook until fragrant, about 30 seconds.

    2. Thicken the Soup

    • Add Flour: Sprinkle 3 tbsp of flour over the sautéed vegetables and cook, stirring constantly, for about 1 minute. This step helps to thicken the soup and eliminates the raw flour taste.

    3. Cook the Chicken

    • Add Main Ingredients: Add the diced potatoes, 1 liter of vegetable broth, and chicken thighs to the pot. Season with 1 tsp of dried thyme, salt, and black pepper.
    • Simmer: Bring the soup to a simmer, cover the pot, and let it cook for 10-15 minutes, or until the chicken is cooked through and the potatoes are tender.

      4. Prepare the Bread

      • Preheat the Oven: Preheat your oven to 180°C (350°F).
      • Prepare the Bread: Place the bread slices on a baking tray, drizzle with olive oil, and sprinkle with the minced garlic and your chosen spice mix.
      • Bake: Bake the bread in the preheated oven for about 10 minutes, or until golden and crispy. Once baked, remove the bread from the oven and immediately spread the processed cheese slices over each slice while they’re still warm, allowing the cheese to melt slightly.

      5. Finish the Soup

      • Dice the Chicken: Once the chicken is cooked, remove it from the pot and let it cool slightly. Remove any thyme sprigs from the soup if using fresh thyme. Dice the chicken and return it to the pot.
      • Add Broccoli and Peas: Add the broccoli florets and green peas to the soup, cooking for an additional 2-3 minutes until the broccoli is tender.
      • Stir in Cream: Finally, stir in the 1/4 cup of cream and adjust the seasoning with more salt and black pepper if needed.

      6. Serve

      • Serve Hot: Ladle the creamy chicken and broccoli soup into bowls and serve hot, alongside the garlic bread for dipping. The bread’s crispy texture complements the creamy soup, making each bite a satisfying experience.

      Nutrition Information

      • Servings: 4
      • Calories: Approximately 450 kcal per serving (including bread)
      • Protein: 25g
      • Fat: 20g
      • Carbohydrates: 45g
      • Fiber: 8g
      • Sugar: 8g
      • Sodium: 900mg

      This Creamy Chicken and Broccoli Soup is not only comforting and filling but also provides a good balance of protein, fiber, and essential vitamins and minerals. Paired with cheesy garlic bread, it’s a meal that’s both satisfying and nourishing. Enjoy this delightful dish with family and friends for a cozy, delicious dining experience!

  • Homemade Cheese 10 Times Cheaper Than Store-Bought

    Homemade Cheese 10 Times Cheaper Than Store-Bought

    Homemade Cheese 10 Times Cheaper Than Store-Bought

    Table of Contents

    Ingredients:

    A small box of cornstarch – 200 g
    A jar of butter or margarine – 250 g
    2 packets of grated Parmesan cheese – 100 g
    A pinch of salt
    1 liter of milk
    Preparation:
    1. First, mix the milk, cheese, and cornstarch without heating, just to eliminate lumps by stirring a little.
    2. Then add the butter, turn on the heat, and stir until it melts completely.
    3. Continue stirring until the cheese reaches the desired point, i.e., when it easily detaches from the pan.
    4. Then put it in a container (usually, we use glass dishes or ice cream boxes) and wait for it to cool.

     

  • Easy Ice Cream Recipe: 4 Ingredients and Very Creamy, Yields Well

    Easy Ice Cream Recipe: 4 Ingredients and Very Creamy, Yields Well

    Quick and Creamy Homemade Ice Cream Recipe | Only 4 Ingredients!

    Whip up a batch of deliciously creamy homemade ice cream with just 4 simple ingredients! This easy recipe yields a wonderfully smooth and satisfying treat.

    This basic no-churn ice cream recipe is versatile, and you can customize it by adding different flavors or mix-ins according to your preference. Experiment with different extracts, fruits, or nuts to create your favorite variations. Enjoy your homemade ice cream!

    Introduction: Indulge in the creamy goodness of homemade ice cream with our quick and easy recipe! With just four simple ingredients, you can create a batch of irresistibly smooth and creamy ice cream that will rival any store-bought treat. Whether you’re craving a refreshing dessert on a hot day or simply looking for a delicious sweet treat, this homemade ice cream recipe is sure to satisfy. Let’s dive into how to make this creamy delight that’s bound to become a family favorite.

    Ingredients:

    • 2 cups heavy cream
    • 1 can (14 ounces) sweetened condensed milk
    • 1 teaspoon vanilla extract
    • Your choice of mix-ins (chocolate chips, crushed cookies, fruit, etc.) – optional

    Instructions:

    1. In a large mixing bowl, whip the heavy cream until stiff peaks form. You can use an electric mixer or do this by hand.
    2. In a separate bowl, combine the sweetened condensed milk and vanilla extract. Mix until well combined.
    3. Gently fold the sweetened condensed milk mixture into the whipped cream. Be careful not to deflate the whipped cream; fold until the mixture is smooth and well incorporated.
    4. If desired, fold in your chosen mix-ins, such as chocolate chips or crushed cookies.
    5. Pour the ice cream mixture into a lidded container or a loaf pan, spreading it out evenly.
    6. Cover the container with a lid or plastic wrap and freeze for at least 6 hours or overnight.
    7. Once fully frozen, your easy and creamy homemade ice cream is ready to be scooped and enjoyed!
  • How to bake scones easily and perfectly

    How to bake scones easily and perfectly

    How to bake scones easily and perfectly

    Table of Contents

    To bake Scones you will need :

    3 ¼ cup plain flour
    1 cup unsalted butter very cold
    1 cup buttermilk (very cold)
    2tspn baking powder
    ¼ tsp bicarbonate of soda
    1tsp salt
    3 tspn granulated sugar

    How to bake scones :

    Add flour ,salt, sugar, baking powder, bicarbonate of soda in a mixing bowl combine with a fork
    Grate the butter using a kitchen grater inside the dry ingredients mixture, use a fork to combine until you reach bread crumbs like mixture .
    Place the bowl in the refrigerator for about 15minutes
    Remove from the refrigerator and add very cold buttermilk gradually and at the same time mixing with a fork.
    Add about 1 tblspn of flour on your working surface and pour your dough ( that is not fully combined at this point but don’t add any extra buttermilk)
    Use your hands to mix the dough, eventually it will combine and form a rectangle
    Use a dough cutter and cut the rectangle into half, Place the other half on top of the other, and roll into a 1 cm thick rectangle using a rolling pin
    Now take your biscuit cutter, cut into desired shapes.
    Brush with milk before baking into a preheated oven of 180degrees for about 20 to 25mins.
    Now you know How to bake scones
    Enjoy your English Scones.

  • Baked Cauliflower with Cheese and Herb Sauce

    Baked Cauliflower with Cheese and Herb Sauce

    Baked Cauliflower with Cheese and Herb Sauce

    Table of Contents

    Ingredients

    For the Cauliflower:

    • Cauliflower: 1, divided into florets
    • Lemon: 3 slices
    • Fresh Dill: 2 sprigs
    • Hard Cheese: Amount to taste, grated (e.g., Parmesan)
    • Semi-Hard Cheese: Amount to taste, grated (e.g., Cheddar or Gruyère)
    • Rosemary: To taste
    • Salt: To taste

    For the Sauce:

    • Butter: 150 g (5.3 oz)
    • Milk: 250 ml (8.5 fl oz)
    • Flour: Around 2 tablespoons, to thicken the sauce
    • Salt: To taste
    • Black Pepper: To taste
    • Nutmeg: To taste
    • Garlic: 4 cloves, minced

    Instructions

    1. Prepare the Cauliflower

    • Divide the Cauliflower: Start by dividing the cauliflower into florets. Cut the florets into bite-sized pieces for even cooking.
    • Cook the Cauliflower: Place the sliced cauliflower in a tall pot with plenty of water. Add 3 slices of lemon and 2 sprigs of fresh dill. These additions will infuse the cauliflower with a fresh, zesty flavor. Cover the pot with a lid and cook for 5 minutes until the cauliflower is slightly tender but still firm.

    2. Prepare the Sauce

    • Melt the Butter: In a saucepan, melt 150 g of butter over low heat. Once melted, add 2 tablespoons of flour and stir continuously to create a smooth roux. This will thicken the sauce.
    • Add Milk and Seasonings: Gradually pour in 250 ml of milk while whisking to avoid lumps. Continue to cook on low heat, stirring constantly, until the sauce thickens.
    • Season the Sauce: Season the sauce with a pinch of salt, black pepper, and a dash of nutmeg for warmth. Add the minced garlic and continue to cook for another 2 minutes to allow the flavors to meld together.

      3. Assemble the Dish

      • Drain the Cauliflower: Once the cauliflower is cooked, drain it thoroughly and place it in a baking dish.
      • Add the Cheese and Sauce: Sprinkle a generous handful of grated hard cheese (like Parmesan) over the cauliflower. Add a pinch of rosemary for an aromatic touch. Pour the prepared sauce evenly over the cauliflower.
      • Top with More Cheese: Sprinkle a handful of grated semi-hard cheese (like Cheddar or Gruyère) over the top. This will melt beautifully and form a golden crust.

      4. Bake the Cauliflower

      • Preheat the Oven: Preheat your oven to 200°C (390°F).
      • Bake: Place the baking dish in the preheated oven and bake for 15 minutes or until the cheese is melted and golden brown.

      5. Serve

      • Serve Hot: Remove the baked cauliflower from the oven and let it cool slightly before serving. This dish is best enjoyed hot, with the cheese bubbly and the cauliflower tender.

      Nutrition Information

      • Servings: 4
      • Calories: Approximately 350 kcal per serving
      • Protein: 12g
      • Fat: 28g
      • Carbohydrates: 14g
      • Fiber: 4g
      • Sugar: 5g
      • Sodium: 600mg

      This Baked Cauliflower with Cheese and Herb Sauce is a delicious and satisfying dish that brings out the best in simple ingredients. The combination of creamy sauce, melted cheese, and tender cauliflower makes it a perfect choice for a cozy dinner. Enjoy this dish with your loved ones, and watch it quickly become a new favorite in your household!

  • Blueberry and Cream Cheese Cake

    Blueberry and Cream Cheese Cake

    Ingredients

    For the Sponge Cake:

    • 5 egg yolks
    • A dash of salt
    • 60 grams of granulated sugar
    • 40 grams of unsweetened cocoa powder
    • 45 grams of water
    • 80 grams of all-purpose flour
    • 1 tablespoon of cornstarch
    • 1 teaspoon of baking powder
    • 5 egg whites
    • An additional 60 grams of granulated sugar
    For the Blueberry Cream Cheese Filling:
    • 18 grams of gelatin powder
    • 120 grams of cold water for gelatin
    • 600 grams of cream cheese softened
    • 240 grams of powdered sugar
    • 500 grams of fresh blueberries
    • 60 grams of granulated sugar
    • 2 tablespoons of fresh lemon juice
    • 500 grams of heavy cream 33% fat content
    • An additional 3 grams of gelatin
    • 20 grams of cold water for the additional gelatin

    Instructions

    For the Sponge Cake:

    • Prepare: Preheat your oven to 180℃ (356℉). Line the baking dish with parchment paper.
    • Yolk Mixture: Beat the egg yolks with a dash of salt and 60 grams of sugar until light and fluffy. Incorporate the cocoa and water smoothly, followed by sifting in the flour, cornstarch, and baking powder.
    • Egg Whites: In a separate bowl, whisk the egg whites to soft peaks, gradually adding 60 grams of sugar until stiff peaks form.
    • Combine: Gently fold the egg whites into the yolk mixture to maintain airiness.
    • Bake: Pour the batter into the prepared dish, smoothing the top. Bake for 25 minutes. Let cool before assembling.

    For the Blueberry Cream Cheese Filling:

    • Gelatin Prep: Sprinkle the gelatin over the cold water in two separate bowls (18g for the cheese mixture, 3g for the cream) and let it bloom for about 5 minutes.
    • Cheese Mixture: Whip the cream cheese and powdered sugar until smooth. Gently warm the first gelatin mixture until dissolved and mix into the cheese along with the lemon juice.
    • Blueberry Blend: In a saucepan, combine blueberries, 60 grams of sugar, and cook until the berries begin to burst. Allow to cool slightly, then blend into the cheese mixture.
    • Whipped Cream: Whip the heavy cream to soft peaks. Warm the additional gelatin mixture and incorporate into the whipped cream.
    • Fold: Gently fold the whipped cream into the blueberry cheese mixture for a light, airy filling.
    Assembly:
    • Spread the blueberry cream mixture over the cooled sponge cake base. Chill in the refrigerator for at least 3 hours to set.

    To Serve:

    • Slice the cake into generous pieces and serve chilled. Each bite promises a harmonious blend of velvety cream cheese, bursting blueberries, and chocolatey sponge cake.