Category: healthy food

Creamy chocolate dessert: Easy and delicious recipe

Recipe Ingredients:

200 grams of heavy cream
360 grams of chopped chocolate
395 grams of sweetened condensed milk
Chocolate candies of your choice
1 box of whipped cream

Instructions:

First, melt the chocolate in the microwave in 30-second intervals until completely melted. After that, blend the melted chocolate, sweetened condensed milk, and heavy cream in a blender for about 2 minutes.

Next, whip the heavy cream in a mixer until creamy and doubled in volume. Then, gradually add the chocolate mixture to the whipped cream and mix everything gently.

Now, chop the chocolate candies, place them in a glass dish, pour the chocolate cream over them, and top with chocolate shavings (optional).

Finally, refrigerate for 3 hours (or freeze for 60 minutes) and serve.

Ingredients

• Warm Water: 1 2/3 cups (400 ml)
• Sugar: 2 teaspoons
• Dry Yeast: 8 grams
• Wheat Flour: 4 cups (500 grams)
• Salt: 2 teaspoons

Instructions

1. Activating the Yeast

The journey to perfect bread begins with activating the yeast, a crucial step to ensure your bread rises beautifully. Start by combining 100 ml of warm water (from the total 400 ml), 2 teaspoons of sugar, 8 grams of dry yeast, and a small pinch of wheat flour in a mixing bowl. The sugar helps feed the yeast, while the small amount of flour gives it something to start working with.

Stir the mixture until the yeast dissolves and let it sit for about 20 minutes. During this time, the yeast will begin to wake up and start bubbling—this is a sign that it’s ready to work its magic. If the yeast doesn’t become bubbly, it might be inactive, and you’ll need to start over with fresh yeast.

2. Mixing the Dough

Once your yeast is fully activated and bubbly, it’s time to bring everything together. Sift 4 cups (500 grams) of wheat flour into a large mixing bowl. Sifting helps aerate the flour, making the dough lighter and more manageable.

Gradually pour the activated yeast mixture into the flour, mixing quickly with your hands or a sturdy spoon. As the mixture starts to come together, slowly add the remaining 300 ml of warm water. Continue stirring until a rough dough forms.

At this point, add 2 teaspoons of salt to the dough. Salt not only enhances the flavor of the bread but also strengthens the gluten network, which is crucial for the bread’s texture. Mix the dough thoroughly to ensure the salt is evenly distributed.

3. Kneading and Resting

Now comes the part where you give your dough some attention—kneading. If you have an electric mixer with a dough hook, knead the dough for at least 5 minutes on medium speed. The dough should be smooth, elastic, and slightly sticky. If you’re kneading by hand, work the dough for about 10 minutes until it reaches the same consistency.

Once kneaded, cover the dough with a clean kitchen cloth and let it rest in a warm place for 20 minutes. This resting period allows the dough to relax and the gluten to develop, which is essential for the bread’s final texture.

4. Shaping the Loaves

After the initial rest, uncover the dough and give it a quick knead to incorporate any air that has formed. Let it rest for another 15 minutes. Repeat this process with wet hands, which helps to prevent the dough from sticking to your hands and keeps it hydrated.

Once the dough has rested for the second time, divide it into three equal parts. Shape each part into a loaf, making sure to form a tight, smooth surface on each loaf. Place the loaves on a baking tray lined with parchment paper, ensuring they have enough space to expand.

Cover the loaves with a cloth and let them rest for a final 15 minutes. This last rise, known as proofing, gives the bread its final lift before baking.

5. Baking the Bread

Preheat your oven to 190°C (375°F). A properly preheated oven is crucial for achieving a good rise and a beautifully browned crust.

Once the loaves have finished proofing, place them in the preheated oven and bake for 30 minutes. You’ll know the bread is done when the crust is golden brown, and the loaves sound hollow when tapped on the bottom. This hollow sound indicates that the bread is fully baked inside.

6. Cooling and Enjoying

When the loaves are done, remove them from the oven and transfer them to a wire rack to cool. It’s important to let the bread cool completely before slicing—this allows the crumb to set, making for neater slices.

Once cooled, slice the bread and enjoy it with your favorite toppings, or savor it as is. The combination of a crisp crust and a tender, flavorful interior is simply irresistible. This bread is perfect for sandwiches, toast, or even as a side with soups and salads.

Nutrition Information

• Servings: 3 loaves (each loaf can be sliced into about 10 slices)
• Calories: Approximately 100 kcal per slice
• Protein: 3g
• Fat: 0.5g
• Carbohydrates: 20g
• Fiber: 1g
• Sugar: 1g

This recipe embodies the simplicity and tradition of homemade bread, passed down through generations. With just a few basic ingredients and some time, you can create a loaf that not only fills your kitchen with the comforting aroma of freshly baked bread but also delivers on taste and texture. Enjoy the fruits of your labor, knowing that you’ve crafted something truly special.

Ingredients

Dough
2 cups warm milk (400 ml)
1 pack of yeast (10 grams)
2 egg whites (reserve yolks for later)
1 teaspoon salt (8 grams)
50 grams butter, softened
5 cups of flour (add in a controlled manner)
For Rolling Out the Dough
50 grams butter, softened
Filling
3 onions, sliced into half moons
1 teaspoon tomato paste (or pepper paste)
Oil for frying
Salt (4 grams)
Black pepper, to taste
Red pepper flakes, to taste
Red pepper powder, to taste
Topping
2 reserved egg yolks
30 ml milk
Cheddar cheese, grated

Directions

Making the Dough
Activate the Yeast:
In a bowl, mix 10 grams of yeast with 400 ml of warm milk. Stir and let it sit for a few minutes until bubbly.

Prepare the Dough:
In a large mixing bowl, combine the activated yeast mixture with 2 egg whites, 8 grams of salt, and 500 grams of flour.
Mix the ingredients until they come together, then knead the dough by hand until it’s smooth and elastic.

Incorporate the Butter:
Add 50 grams of softened butter to the dough.
Knead until the butter is fully incorporated and you have a soft dough that doesn’t stick to your hands.

Ferment the Dough:
Cover the dough and let it ferment for 1 hour, or until it has doubled in size.

Preparing the Filling
Cook the Onions:
Heat a small amount of oil in a pan over medium heat.
Add 4 grams of salt and the sliced onions.
Cook the onions for 1-2 minutes, stirring occasionally.
Add Tomato Paste and Spices:
Add 1 teaspoon of tomato paste to the onions, followed by black pepper, red pepper flakes, and red pepper powder.
Cook for another 2-3 minutes, stirring to combine.
Remove from heat and let the mixture cool.

Assembling the Rolls
Prepare the Dough:
Punch down the fermented dough to release the air.
Divide the dough into 12 equal pieces and roll them into balls.

Roll Out the Dough:
Take each dough ball and spread 5 grams of softened butter on it.
Roll each ball out to the size of a tea plate and stack them in pairs, buttered side in.

Shape the Rolls:
Roll each pair of dough into a larger square.
Place a portion of the onion filling along one edge, followed by a sprinkle of grated cheddar cheese.
Roll the dough into a log, making sure to seal the edges.

Make small slits on top of each roll for decoration.

Final Fermentation:
Place the rolls on a baking tray, cover, and let them rest for 15 minutes.

Baking
Prepare for Baking:
Preheat your oven to 180°C (350°F).
Mix the reserved egg yolks with 30 ml of milk and brush this mixture over the rolls.
Bake:
Bake the rolls in the preheated oven for about 20-25 minutes, or until golden brown and fluffy.

Serving Suggestions
Serve these rolls warm, straight from the oven.
Pair them with a fresh salad or a bowl of soup for a complete meal.

Cooking Tips
Ensure the milk is warm (not hot) to activate the yeast properly.
Let the dough rise in a warm, draft-free environment for best results.
Adjust the seasoning in the filling to suit your taste preferences.

Nutritional Benefits
Onions: High in antioxidants and vitamin C.
Cheddar Cheese: Good source of calcium and protein.
Yeast: Rich in B-vitamins and minerals.

Dietary Information
Vegetarian: Yes (if using vegetarian cheese)
Dairy-Free: No
Gluten-Free: No

Storage Tips
Store any leftover rolls in an airtight container at room temperature for up to 2 days.
Reheat in the oven at 150°C (300°F) for 5-10 minutes before serving.

Why You’ll Love This Recipe
These rolls are soft, fluffy, and bursting with savory flavors.
The combination of onions and cheese creates a delicious filling that’s hard to resist.
Perfect for gatherings, family meals, or as a special treat.

Conclusion
These fluffy onion and cheese rolls are a delightful addition to any meal. With their soft dough and savory filling, they’re sure to become a favorite in your home. Try this recipe and enjoy the deliciousness!

Ingredients

Warm Water: 350 ml (12 fl oz)

Dry Yeast: 5 g (0.18 oz)

Sugar: 1 tablespoon (12 g)

Wheat Flour: 350 g (12.3 oz)

Salt: 1 teaspoon (5 g)

Poppy Seeds: 1 tablespoon (10 g)

See also Super Tasty Sponge Cake

Instructions

1. Prepare the Dough

Begin by preparing the yeast mixture, which is the foundation of this no-knead bread. In a large mixing bowl, combine 350 ml of warm water (make sure it’s warm, not hot, to avoid killing the yeast) and 1 tablespoon of sugar. Stir the mixture until the sugar is fully dissolved. The sugar acts as food for the yeast, helping it activate more effectively.

Next, sprinkle 5 grams of dry yeast over the water and sugar mixture. Let it sit undisturbed for 5-10 minutes. You’ll know the yeast is activated when it becomes frothy and bubbly on the surface of the water. This step is crucial for ensuring that your bread rises properly.

Once the yeast is activated, add 350 grams of wheat flour, 1 teaspoon of salt, and 1 tablespoon of poppy seeds to the bowl. Use a sturdy spoon or spatula to stir the mixture until all the ingredients are fully combined. The dough will be sticky and shaggy—this is exactly what you want. There’s no need to knead the dough; simply mix until there are no dry spots of flour.

2. First Rise

Cover the bowl with a clean kitchen towel or plastic wrap. This helps to keep the dough moist as it rises. Place the bowl in a warm, draft-free area of your kitchen. Allow the dough to rise for about 1 hour, or until it has doubled in size. The rise time may vary depending on the temperature of your kitchen, so keep an eye on the dough.

3. Prepare the Baking Pan

While the dough is rising, prepare your baking pan. You can use a standard loaf pan, a cast-iron skillet, or even a Dutch oven. Grease the pan lightly with butter or oil to prevent the bread from sticking. If you prefer, you can also line the pan with parchment paper, which makes it easier to remove the bread after baking.

 

 

4. Transfer the Dough

Once the dough has risen, it’s time to transfer it to the prepared baking pan. The dough will be quite sticky, so use a spatula or lightly floured hands to handle it. Gently spread the dough evenly in the pan. There’s no need to be perfect; the rustic appearance is part of the bread’s charm.

5. Second Rise

Cover the dough again with a towel or plastic wrap and let it rise for another 20-30 minutes. During this second rise, the dough should expand to nearly fill the pan, reaching close to the top.

6. Preheat the Oven

While the dough is undergoing its second rise, preheat your oven to 230°C (450°F). A hot oven is key to achieving a good rise and a crisp crust on the bread.

7. Baking the Bread

Place the pan in the preheated oven and bake for 15 minutes at 230°C (450°F). After 15 minutes, carefully open the oven door and quickly sprinkle a small amount of water over the top of the dough. This step helps to create a crispy, crackly crust that isAfter adding the water, reduce the oven temperature to 190°C (370°F). Continue baking the bread for another 20-25 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.

 

8. Cool and Serve

Once the bread is baked to perfection, remove it from the oven and let it cool in the pan for a few minutes. This brief rest allows the bread to set, making it easier to handle.

Transfer the bread to a wire rack to cool completely before slicing. Cooling the bread ensures that it finishes cooking inside and maintains its structure, so resist the temptation to slice it too soon.

Enjoy your homemade no-knead bread as is, or use it as the base for sandwiches, toast, or dipping into soups and stews. The simplicity of this recipe, combined with the rich, homemade flavor, will make this bread a staple in your kitchen.

Nutrition Information

Servings: 8 slices

Calories: Approximately 160 kcal per slice

Protein: 4g

Fat: 1g

Carbohydrates: 32g

Fiber: 2g

Sugar: 2g

This no-knead bread recipe is not only easy and cost-effective but also delivers a nutritious option for your daily bread needs. The use of poppy seeds adds a subtle nutty flavor, while the minimal ingredients ensure that this bread is both wholesome and versatile. characteristic of good artisan bread.

Ingredients

Potatoes: 2 medium (about 300 g / 10.5 oz)

Butter: 1 tbsp (14 g)

Green Onions: 2-3, chopped

Eggs: 3 large

Salt: 1 tsp (5 g)

Red Pepper Flakes: 1/2 tsp (1.5 g)

Paprika: 1/2 tsp (1.5 g)

Mozzarella Cheese: 1 cup (100 g), shredded

Large Tortilla: 1 (approx. 8 inches / 20 cm in diameter)

Instructions

1. Prepare the Potatoes

Start by peeling the potatoes and dicing them into small, evenly-sized cubes. This ensures that they cook uniformly. In a large non-stick skillet, melt 1 tablespoon of butter over medium heat. The butter adds a rich flavor to the potatoes and helps them achieve a golden, crispy exterior.

 

 

Once the butter has melted and is slightly bubbling, add the diced potatoes to the skillet. Spread them out evenly so they cook uniformly. Fry the potatoes for about 10 minutes, stirring occasionally, until they begin to turn golden brown. The goal is to achieve a crispy exterior while ensuring the inside remains soft and tender.

 

2. Add the Green Onions

When the potatoes are almost done, add the chopped green onions to the skillet. Stir well to combine the onions with the potatoes. The green onions will add a fresh, mildly sweet flavor that complements the richness of the potatoes and eggs.

 

Continue frying the mixture over medium heat for an additional 5 minutes, or until the potatoes are fully cooked and tender. The onions should be soft and fragrant, melding beautifully with the potatoes.

3. Prepare the Egg Mixture

In a separate medium bowl, crack and whisk together 3 large eggs. Add 1 teaspoon of salt, 1/2 teaspoon of red pepper flakes, and 1/2 teaspoon of paprika to the eggs, and whisk until fully combined. The red pepper flakes add a hint of heat, while the paprika provides a subtle smokiness that enhances the overall flavor of the dish.

 

4. Cook the Tortilla

Pour the egg mixture over the potato and onion mixture in the skillet. Make sure the eggs evenly cover the potatoes and onions. The eggs will start to cook and bind the potatoes and onions together, creating the base of your tortilla.

 

 

Next, sprinkle 1 cup of shredded mozzarella cheese evenly over the top of the egg and potato mixture. The mozzarella will melt into the eggs, adding a creamy, gooey texture to the tortilla.

 

Place a large tortilla on top of the mixture, pressing down slightly so it adheres to the eggs and cheese. This tortilla acts as a lid, trapping the heat and helping the eggs to cook evenly. Reduce the heat to low and cook the tortilla for about 5 minutes, or until the eggs have set. The low heat ensures that the eggs cook through without burning the bottom of the tortilla.

 

5. Flip and Finish

Once the eggs are mostly set, it’s time to flip the tortilla. Carefully flip the tortilla using a large spatula or by inverting it onto a plate and sliding it back into the skillet. This step can be tricky, so take your time to ensure the tortilla doesn’t break.

 

Increase the heat slightly and cook the tortilla for an additional 2 minutes, or until the bottom is golden brown and slightly crispy. The flip ensures that both sides of the tortilla are evenly cooked, with the top side becoming golden and slightly crispy

6. Serve

Slide the finished tortilla onto a serving plate. The aroma of the melted mozzarella and cooked potatoes will be irresistible. Cut the tortilla into wedges and serve warm. This dish is delicious on its own or paired with a fresh salad for a complete meal.

 

Nutrition Information

Servings: 2

Calories: Approximately 450 kcal per serving

Protein: 20g

Fat: 25g

Carbohydrates: 35g

Fiber: 3g

Sugar: 3g

This Potato and Egg Tortilla with Mozzarella offers a hearty and satisfying meal, packed with protein and balanced with carbohydrates and healthy fats. The mozzarella adds a creamy richness that elevates the traditional tortilla, making it a comforting and flavorful dish suitable for any time of day. Enjoy this dish with a sprinkle of fresh herbs or a side of salsa for an extra burst of flavor.

 

Ingredients:

7 ounces (200 grams) of heavy cream
2 ½ cups of all-purpose flour
Salt to taste (optional)
For the Filling:
500 grams (17.6 oz) of ground beef
1 medium onion, finely chopped
2 cloves of garlic, minced
Salt and pepper to taste
A small amount of oil for sautéing

Instructions:

1. Prepare the Dough:

• In a large mixing bowl, combine the heavy cream and all-purpose flour. Add a pinch of salt if desired.

• Knead the mixture with your hands until the dough becomes smooth and no longer sticky. If the dough is too sticky, add a bit more flour until you reach the right consistency.

Wrap the dough in plastic and let it rest in the refrigerator for about 20 minutes.

2. Roll Out the Dough:

• On a floured surface, use a rolling pin to roll out the dough until it is very thin.

• Cut the dough into your desired shape and size using a knife or pastry cutter.

3. Prepare the Filling:

• Heat a small amount of oil in a pan over medium heat.

• Sauté the chopped onion until it becomes translucent.

• Add the minced garlic and sauté for an additional minute.

• Add the ground beef, cooking it until it’s well browned. Season with salt and pepper to taste.

• Continue cooking until the beef is fully cooked and well-seasoned. Allow the filling to cool before assembling the pastries.

4. Assemble the Pastries:

• Place a spoonful of the ground beef filling in the center of each dough piece.

• Fold the dough over the filling and press the edges together with a fork to seal them securely.

5. Fry the Pastries:

• Heat oil in a deep pan or fryer.

• Fry the pastries until they turn a beautiful golden brown.

• Remove them from the oil and drain on a paper towel.

6. Serve:

Serve these crispy, golden pastries with your favorite sauces and enjoy a delicious snack that everyone will love.

Ingredients:

3 potatoes
1 onion, sliced
1 carrot, grated
5 cloves of garlic, minced
100 grams of cheese, grated
A bunch of spring onions, chopped
1 egg
Salt to taste
3 tablespoons flour
Sunflower oil (for frying)

Directions:

Peel and grate the potatoes. Use a clean kitchen towel to squeeze out excess moisture from the grated potatoes.
In a mixing bowl, combine the grated potatoes, sliced onion, grated carrot, minced garlic, grated cheese, chopped spring onions, egg, salt, and flour. Mix thoroughly until you form a thick batter.
Heat sunflower oil in a frying pan over medium heat.
Take a spoonful of the potato mixture and shape it into a patty, flattening it slightly.
Carefully place the potato patty into the hot oil and fry until golden brown and crispy on both sides.
Remove the cooked patties from the oil and place them on a plate lined with paper towels to absorb excess oil.
Repeat the process with the remaining potato mixture, frying the patties in batches.
Serve the patties hot as a delicious snack or as a side dish.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4

Serving Suggestions:

These potato and onion patties are incredibly versatile and can be served in various ways to suit any meal. Enjoy them as a hearty breakfast side with eggs, as a snack with a dipping sauce like sour cream or ketchup, or as a side dish with a main course like grilled chicken or fish. For a more filling meal, serve them alongside a fresh salad or steamed vegetables.

Cooking Tips:

When grating the potatoes, try to keep the shreds uniform to ensure even cooking.
Be sure to squeeze as much moisture as possible out of the potatoes and onions. Excess moisture can cause the patties to become soggy rather than crisp.
To avoid the patties from falling apart while frying, make sure the oil is hot enough before adding them to the pan. A good test is to drop a small piece of the mixture into the oil; if it sizzles, the oil is ready.
Don’t overcrowd the frying pan; cook the patties in batches to allow the edges to crisp up nicely.

Nutritional Benefits:

Potatoes are a good source of vitamins C and B6, potassium, and dietary fiber, which are essential for heart health and digestion. Onions and garlic provide powerful antioxidants and have anti-inflammatory properties. The addition of carrots increases the intake of beta-carotene, which is great for vision and immune function.

Dietary Information:

This recipe is suitable for vegetarians. It can also be made gluten-free by substituting regular flour with a gluten-free alternative. For those looking to reduce fat intake, consider baking the patties in the oven at 400 degrees Fahrenheit until golden and crisp, rather than frying.

Why You’ll Love This Recipe:

These potato and onion patties are a delightful treat that combines simplicity with great taste and versatility. They are crispy on the outside and tender on the inside, with a wonderful blend of flavors from the onion, garlic, and cheese. Easy to make with ingredients commonly found in the pantry, this recipe is perfect for those times when you want something satisfying without too much fuss.

Conclusion:

Potato and onion patties are a delicious and easy way to spice up your mealtime. Whether you’re looking for a new breakfast option, a quick snack, or a tasty side dish, these patties are sure to please. With their crispy texture and flavorful ingredients, they offer a comforting meal option that’s both satisfying and versatile. Give them a try and enjoy the warm, comforting goodness with each bite!

Storytelling: Prepare to impress your neighbors with this irresistible potato boat recipe! Get ready for recipe requests! 

Ingredients:

For the Potato Boats:

– 3 potatoes 
– 2 eggs 
– A pinch of parsley 
– 2 tbsp flour (40g) 
– 4g salt 
– Chili pepper, black pepper, cumin, and mint to taste 

For the Filling:

– 45ml vegetable oil 
– 1 onion 
– 20ml oil 
– 1 red pepper 
– 1 green pepper 
– 400g chicken breast 
– Salt and spices to taste 
– Ground pepper, black pepper, oregano 
– 25g grated cheddar cheese 

For Topping:

– Olive oil 
– Grated cheddar cheese and parsley 

Instructions:

1. Preheat the oven to 200°C.

2. Wash and scrub the potatoes. Cut them in half lengthwise and scoop out the centers, creating “boats.”

3. In a bowl, mash the scooped potato centers and mix with eggs, parsley, flour, salt, chili pepper, black pepper, cumin, and mint.

4. Fill the potato boats with the mixture and bake for 20 minutes at 200°C.

5. Meanwhile, prepare the filling. In a pan, heat vegetable oil and sauté chopped onion, red pepper, and green pepper until softened.

6. Add diced chicken breast, salt, spices, ground pepper, black pepper, and oregano. Cook until the chicken is done.

7. Fill the partially baked potato boats with the chicken mixture, top with grated cheddar cheese, and drizzle with olive oil.

8. Bake for an additional 15-20 minutes at 200°C or until the cheese is golden brown.

9. Garnish with more grated cheddar cheese and parsley before serving.