PST-Algerie

Category: healthy food

  • Cinnamon Sugar French Toast Muffins

    Cinnamon Sugar French Toast Muffins

    Cinnamon Sugar French Toast Muffins

    Table of Contents

    Ingredients:

    – 1 1/2 cups all-purpose flour
    – 1/2 cup granulated sugar
    – 1 tablespoon baking powder
    – 1/2 teaspoon salt
    – 1 teaspoon ground cinnamon
    – 1/2 teaspoon ground nutmeg
    – 1 cup milk
    – 2 large eggs
    – 1/4 cup melted butter
    – 1 teaspoon vanilla extract
    – 1/2 cup cinnamon sugar (for coating)

    Instructions:

    1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
    2. In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg.
    3. In a separate bowl, mix the milk, eggs, melted butter, and vanilla extract until well combined.
    4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
    5. Divide the batter evenly among the muffin cups.
    6. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
    7. While the muffins are baking, place the cinnamon sugar in a small bowl.
    8. Once the muffins are done, let them cool slightly. Brush the tops of the muffins with melted butter and then roll them in the cinnamon sugar.
    Enjoy your Cinnamon Sugar French Toast Muffins!
  • Cheesy Beef Nacho Wrap

    Cheesy Beef Nacho Wrap

    Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
    Kcal: 450 kcal | Servings: 4 wraps

    Ingredients:

    • 1 lb ground beef
    • 1 packet taco seasoning
    • 1 cup nacho cheese sauce
    • 1/2 cup diced tomatoes
    • 1/2 cup shredded lettuce
    • 1/4 cup sliced black olives
    • 1/4 cup chopped green onions
    • 4 large flour tortillas
    • 1/2 cup sour cream
    • 1 cup shredded cheddar cheese
    • 1 tablespoon olive oil

    Directions:

    Please continue to the next page (>) for the full list of ingredients and complete cooking instructions. Enjoy this meal!

    Directions:

    Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, about 7-10 minutes. Drain any excess fat.

    Stir in the taco seasoning and cook according to the package instructions.

    Warm the flour tortillas in a microwave or on a skillet.

    Spread a layer of nacho cheese sauce on each tortilla.

    Add a portion of the seasoned ground beef to each tortilla.

    Top with diced tomatoes, shredded lettuce, sliced black olives, chopped green onions, and shredded cheddar cheese.

    Drizzle with sour cream.

    Roll up the tortillas tightly to form wraps.

    Serve immediately and enjoy!

  • Blueberry Flax Muffins with Oat Bran and Lemon Zest

    Blueberry Flax Muffins with Oat Bran and Lemon Zest

    Blueberry Flax Muffins with Oat Bran and Lemon Zest

    Table of Contents

    Ingredients

    • 1 1/2 cups (180 g) oat bran
    • 1/2 cup (60 g) flaxseed meal
    • 1/2 cup (60 g) whole wheat flour (or gluten-free flour, if preferred)
    • 1/4 cup (50 g) coconut sugar or another diabetic-friendly sweetener
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • Zest of 1 lemon
    • 1/2 cup (120 ml) unsweetened applesauce or Greek yogurt
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1/2 cup (120 ml) almond milk (or any milk of choice)
    • 1 cup fresh blueberries (plus a few extra for topping)
    • 1 tablespoon lemon juice (optional, for extra lemon flavor)

    Step-by-Step Instructions

    1. Preheat the Oven

    Begin by preheating your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or lightly greasing the cups to prevent sticking. This step ensures that your muffins bake evenly and release easily from the tin.

    2. Mix the Dry Ingredients

    In a large mixing bowl, whisk together the following dry ingredients:

    •  Oat bran
    • Flaxseed meal
    • Whole wheat flour
    • Coconut sugar
    • Baking powder
    • Baking soda
    • Salt
    • Ground cinnamon
    • Lemon zest

    The combination of oat bran and flaxseed meal provides a great source of fiber and omega-3 fatty acids, while the lemon zest adds a refreshing burst of citrus flavor that complements the blueberries.

    See also  Recipe like in an Italian restaurant! Simple and delicious dinner!

    3. Prepare the Wet Ingredients

    In a separate medium-sized bowl, beat the eggs until light and frothy. Then, mix in the unsweetened applesauce (or Greek yogurt), vanilla extract, and almond milk. If you prefer a stronger lemon flavor, add the lemon juice at this stage. The applesauce or Greek yogurt provides moisture and ensures the muffins remain tender and fluffy.

    4. Combine the Wet and Dry Ingredients

    Gradually fold the wet mixture into the dry ingredients, using a spatula or wooden spoon. Be sure to stir gently to avoid overmixing, as overworking the batter can result in denser muffins. The batter should be just combined with some lumps remaining—this ensures a light texture in the final product.

    Next, gently fold in the fresh blueberries, making sure they are evenly distributed throughout the batter. Reserve a few extra blueberries for topping the muffins later.

    5. Fill the Muffin Tin

    Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. This gives the muffins enough room to rise and develop a nice dome. Top each muffin with a few extra blueberries for an eye-catching presentation and an extra burst of flavor.

    6. Bake

    Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center of a muffin comes out clean. Baking times may vary depending on your oven, so keep an eye on the muffins after the 18-minute mark.

    Once baked, allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy on the bottom while cooling.

    7. Serve and Store

    These Blueberry Flax Muffins with Oat Bran and Lemon Zest can be enjoyed fresh out of the oven or stored in an airtight container at room temperature for up to 3 days. They are perfect with a morning coffee or as a healthy snack on the go. For longer storage, freeze the muffins for up to 2 months. To enjoy later, simply reheat in the microwave for a warm, fresh-from-the-oven experience.

    See also  Discover the Ancient Delight: Turkish Chef’s Eggplant Recipe

    Tips for Success

    • Topping Ideas: For added crunch, sprinkle a bit of ground flaxseeds or a few oats on top of each muffin before baking. This enhances both texture and appearance.
    • Make It Gluten-Free: For those with gluten sensitivity, substitute the whole wheat flour with a gluten-free flour blend. Ensure that the other ingredients, such as oat bran, are certified gluten-free if necessary.
    • Diabetic-Friendly Sweeteners: While coconut sugar provides a subtle caramel flavor and lower glycemic index than regular sugar, you can use other sweeteners like stevia, monk fruit sweetener, or erythritol for even lower sugar content.

    Nutritional Information (per muffin)

    • Servings: 12 muffins
    • Calories: 150
    • Total Fat: 7g
    • Saturated Fat: 1g
    • Cholesterol: 35mg
    • Sodium: 140mg
    • Total Carbohydrates: 18g
    • Dietary Fiber: 5g
    • Sugars: 6g
    • Protein: 5g
  • Zucchini is Tastier than Meat! Healthy and Incredibly Delicious!

    Zucchini is Tastier than Meat! Healthy and Incredibly Delicious!

    Zucchini is Tastier than Meat! Healthy and Incredibly Delicious!

    Table of Contents

    When it comes to delicious and healthy meals, zucchini might not be the first ingredient that comes to mind. However, in this article, we will show you how zucchini can not only be a healthy alternative but also tastier than meat! We’ll walk you through a mouthwatering recipe that will make you fall in love with this versatile vegetable. Get ready to discover the savory delight of zucchini meatballs.

    The Ingredients You’ll Need

    Before we dive into the recipe, let’s take a look at the list of ingredients you’ll need:

    For the Zucchini Meatballs:
    • 1 zucchini
    • 2 potatoes
    • 1 carrot
    • 3.5 ounces (100 grams) cheese
    • Spring onion
    • 2 eggs
    • Salt
    • Black pepper
    • 1 clove of garlic
    • 2 tablespoons semolina
    • Vegetable oil

    For the sauce:

    • 2 tablespoons sour cream
    • 2 tablespoons mayonnaise
    • 2 teaspoons smoked paprika powder
    • 2 teaspoons dried garlic

    Now that we have our ingredients ready, let’s proceed to the step-by-step instructions for creating this delightful dish.

    The Cooking Process
    Grate the Zucchini

    Begin by grating one zucchini. This will be the base for our delicious zucchini meatballs.

    Drain the Excess Water

    Place the grated zucchini in a large bowl and add some salt. Allow it to rest for 15 minutes. This step helps remove excess moisture from the zucchini.

    See also  Amazing Chicken and Potatoes Recipe
    Prepare Potatoes and Carrot

    While the zucchini is resting, grate two potatoes and remove any excess water. Place them in another bowl. Additionally, grate a carrot and add it to the same bowl with the zucchini.

    Add Suluguni Cheese and Spring Onion

    Grate 100 grams of Suluguni cheese and chop a spring onion. Add both of these ingredients to the bowl with the zucchini, potatoes, and carrot.

    Mix in Eggs, Garlic, Salt, and Pepper

    Crack two eggs into the same bowl. Add chopped garlic, salt, and black pepper to taste. Mix all these ingredients thoroughly to create a well-blended mixture.

    Incorporate Semolina and Let It Rest

    Add two tablespoons of semolina to the mixture and mix it in. Cover the bowl with cling film and let it rest for 20 minutes. This resting period allows the flavors to meld together.

    Form and Fry the Meatballs

    After the resting time, take small portions of the vegetable mixture and shape them into small balls. In a pan, heat some vegetable oil and fry the zucchini meatballs for about 4 minutes on each side until they are golden brown and crispy.

    Prepare the Flavorful Sauce
    Create the Delicious Sauce

    In a small bowl, prepare the sauce by mixing two tablespoons of sour cream, two tablespoons of mayonnaise, two teaspoons of smoked paprika powder, and two teaspoons of dried garlic. This sauce will complement the zucchini meatballs perfectly.

    Oven Finish

    Finally, preheat your oven to 180 degrees Celsius. Place the fried zucchini meatballs in the oven for 20 minutes to ensure they are cooked through.

    See also  The Sweet Sensation: No-Oven Dessert Delight!
    Conclusion

    In conclusion, zucchini can be a delightful and healthier alternative to meat when prepared creatively. These zucchini meatballs are not only bursting with flavor but also incredibly delicious. By following the simple steps outlined in this recipe, you can enjoy a nutritious and satisfying meal that will leave your taste buds craving for more.

  • Pumpkin Pie Cheesecake Truffles

    Pumpkin Pie Cheesecake Truffles

    Yield(s): Yield about 20 truffles

    15m prep time

    10m cook time

    2h inactive

    4.0
    Rated by 95 reviewers
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    Ingredients
    • 1 tablespoon unsalted butter
    • 4 oz cream cheese, softened
    • 1/2 cup pumpkin puree
    • 1 (14 oz) can sweetened condensed milk
    • 2 teaspoons pumpkin pie spice
    • 1/2 cup graham cracker crumbs
    • 1/2 cup white chocolate chips or melting wafers
    • Orange food coloring
    • Granulated sugar, as needed
    • Chocolate chips, for topping
    Preparation
    1. In a medium saucepan, combine butter, cream cheese, pumpkin puree, sweetened condensed milk, and pumpkin pie spice over medium heat. Stir until well combined and thickened.
    2. Add white chocolate and graham cracker crumbs and stir until white chocolate has melted.
    3. Add food coloring until desired color is reached. Continue stirring until pumpkin mixture has thickened and releases from the sides of the pan.
    4. Transfer mixture to a greased baking sheet and spread out with a rubber spatula. Chill until firm, at least 2 hours and up to overnight.
    5. Once chilled, coat your hands in butter, then roll chilled dough into small balls.
    6. Fill a shallow bowl with sugar, then roll balls in sugar to coat.
    7. Using a toothpick, make ridges on the truffle so it resembles a pumpkin and top with a chocolate chip.
    8. Chill until ready to serve. Enjoy!
  • Pumpkin Spiced Biscotti

    Pumpkin Spiced Biscotti

    Yield(s): Makes 24 biscotti

    15m prep time

    50m cook time

    5.0
    Rated by 1 reviewers

    Allergens: Milk, Gluten

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    For biscotti:
    • 1/2 cup unsalted butter, melted
    • 1/2 cup canned pumpkin puree
    • 1 cup sugar
    • 2 eggs
    • 1 orange, zested
    • 2 teaspoons vanilla
    • 2 1/2 cups flour
    • 2 teaspoons baking powder
    • 3/4 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon cloves
    • 1/4 teaspoon ginger
    • 1/4 teaspoon nutmeg
    • Demerara sugar, for dusting
    For glaze:
    • 1 cup white chocolate, melted
    • 1/2 teaspoon pumpkin spice
    Preparation
    1. Preheat the oven to 350 °F and prepare two greased parchment-lined sheet tray.
    2. Mix together the flour, baking powder, and salt in a bowl until combined. Set aside.
    3. In a stand mixer, combine the butter and sugar until butter turns pale yellow in color. Use a spatula to clean the sides once or twice before moving on.
    4. Add the eggs, vanilla, and orange zest
    5. Add the flour mixture to the batter until just combined.
    6. Divide the dough into two even pieces then place onto a sheet tray, and using an offset spatula to shape each piece into a 1” flat rectangle. Sprinkle with coarse demerara sugar, then bake loaf for 25 – 30 minutes.
    7. Remove the baking pan from the oven and transfer to a cutting board. Cut the biscotti into 2′ pieces on a bias and place back on the sheet tray on it’s side. Repeat for remaining
    8. Bake for 18 – 20 minutes, then turning halfway through baking until lightly golden. Let cool for 10 minutes.
    9. Drizzle each cooled biscotti with white chocolate mixture or dip bottoms in chocolate and let cool on parchment paper.
  • Cranberry Olive Oil Cake

    Cranberry Olive Oil Cake

    Yield(s): Serves 12

    10m prep time

    55m cook time

    Allergens: Gluten

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    Ingredients
    • 1 cup granulated sugar
    • 1 orange, zested and juiced
    • 4 large eggs
    • 1/3 cup greek yogurt
    • 3/4 cup extra virgin olive oil, plus three tablespoons
    • 1 tablespoon vanilla extract
    • 1 1/2 cups flour
    • 1 cup fine almond flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon ground cinnamon
    • 1 teaspoon salt
    • 2 cups fresh cranberries
    • 1/4 cup sliced almonds
    • Powdered sugar, for dusting
    Preparation
    1. Preheat the oven to 325 ºF and prepare springform with cooking spray.
    2. Use a stand mixer to beat eggs, sugar, and orange zest until light and fluffy.
    3. Add yogurt, olive oil, orange juice, and vanilla extract to bowl, then mix.
    4. In a separate bowl, whisk together all dry ingredients then toss with cranberries.
    5. Fold together the wet and the dry ingredients until no flour clumps remain.
    6. Pour into prepared springform and top with almonds. Bake for 50 – 55 minutes or until a toothpick inserted in the center comes out clean. You may need to cover top of cake with aluminum foil. Enjoy!
  • Vanilla cream rolls

    Vanilla cream rolls

    Vanilla cream rolls

    Table of Contents

    Ingredients

    For the custard cream (crema pastiera):

    • 3 egg yolks
    • 3 tablespoons 30 gr of all-purpose flour
    • 1/2 cup 100 gr of sugar
    • 1 teaspoon of vanilla extract
    • 8 oz 235 ml of milk

    For the cannoncini:

    • 1 sheet of puff pastry defrosted (about 8 oz, 225 gr)
    • 1/4 cup 50 gr of sugar
    • 1 egg for egg wash
    • powdered sugar to decorate

    Instructions

    Start by preparing the custard cream (crema pastiera):

    • Warm up the milk until hot (not boiling).
    • In a medium-sized pan, whisk the egg yolks with the sugar, vanilla extract, and flour, until light and fluffy.
    • Add the milk some at a time while whisking, making sure there are no lumps.
    • Set the pan over mediocre heat and stir continuously until it reaches a slow boil. The cream will thicken, so be careful not to let it stick to the bottom. Lower the flame and cook for a couple of more minutes, until you reach the desired thickness.
    • Pour the cream into a glass bowl, cover with plastic wrap, and let it cool down. Chill for at least one hour.

    For the pastry horns:

    • Preheat the furnace to 400°F (200°C).
    • Spray some sugar on the counter and on top of the puff pastry and roll it out to a rectangle about 9 by 12 inches.
    • Cut into 12 strips (about 1 inch thick). Easy way to do it: cut the pastry into three parts, and then each part into four strips.
    • Roll each strip onto a horn mold (conical in shape). The pastry has to overlap (about half of the length).
    • Place on a baking sheet lined with parchment paper with seem (end of the strip) side down.
    • Beat one egg with one tablespoon of water. Brush lightly each pastry cone with the egg wash.
    • Make sure you keep the egg wash away from the mold. It will make it harder to remove the pastry horn from the mold once baked.
    • Bake at 400°F (200°C) for about 15-20 minutes until golden on top.
    • Let them cool down for a couple of minutes and gently remove from the mold.
  • 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.

    See also  The Cake That’s Worth Baking Three Times a Week: A Delightful Recipe
    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.

  • Bubble Donuts Recipe

    Bubble Donuts Recipe

    Bubble Donuts Recipe

    Bubble Donuts Recipe

    Table of Contents

    The best sweet and soft snack! These Bubble Donuts are a fun and delicious treat, perfect for satisfying your sweet tooth. Let’s dive into this easy recipe.

    Ingredients
    For the Donuts
    • 1 cup and 10 tablespoons of flour
    • 2.5 tablespoons of sugar
    • 1/3 teaspoon of salt
    • 1 teaspoon of yeast
    • 1 egg
    • 1/2 cup of milk
    • 1/8 cup of butter, melted
    For the Glaze
    • 1/2 cup of powdered sugar
    • 1 tablespoon of warm water
    Instructions
    Step 1: Mix the Dry Ingredients

    In a large mixing bowl, combine the flour, sugar, salt, and yeast. Mix all the dry ingredients together until well combined.

    Step 2: Add the Wet Ingredients

    Next, add the egg, milk, and melted butter to the dry ingredients. Mix until the dough is well combined. Cover the bowl with cling wrap.

    Step 3: Let the Dough Rise

    Set the bowl with the dough aside and leave it at room temperature for about an hour. This allows the dough to rise.

    Step 4: Prepare the Dough for Frying

    After an hour, transfer the mixture to a piping bag.

    See also  Meyer Lemon Drizzle Cakes
    Step 5: Heat the Oil

    Place a pot over medium heat and add a generous amount of cooking oil. Heat the oil until it reaches frying temperature (around 350°F or 175°C).

    Step 6: Fry the Donuts

    Squeeze the batter from the piping bag into the hot oil, cutting the dough with a pair of clean scissors to form small balls. Fry until the donuts are brown and crispy. Remove them from the oil and drain excess oil on a paper towel-lined plate. Repeat with the remaining batter.

    Step 7: Make the Glaze

    In a small bowl, combine the powdered sugar and warm water. Mix until smooth to form the glaze.

    Step 8: Glaze the Donuts

    Spread the glaze over the bubble donuts while they are still hot. Allow the glaze to set slightly before serving.

    Tips
    • Ensure the oil is at the correct temperature to avoid greasy or undercooked donuts.
    • For an extra touch, you can sprinkle the glazed donuts with some additional powdered sugar or colored sprinkles.
    Nutrition Information (per serving)
    • Calories: 220
    • Protein: 4g
    • Carbs: 30g
    • Fat: 10g
    Why You’ll Love This Recipe

    These Bubble Donuts are the perfect combination of crispy on the outside and soft on the inside. The sweet glaze adds just the right amount of sweetness, making them an irresistible treat. They are easy to make and fun to eat, making them a great addition to any gathering or a delightful snack for any time of the day.

    Stay Connected and Share the Love!

    Did you try this recipe? I’d love to hear your feedback! Leave a comment below and share your thoughts. If you enjoyed this recipe, please consider sharing it with your friends and family on social media. Your support helps me create more delicious recipes for you!

  • Apple Puff Pastry Pastries

    Apple Puff Pastry Pastries

    Apple Puff Pastry Pastries

    Table of Contents

    Ingredients:

    Filling:

    2 Apples: Choose baking varieties like Granny Smith or Honeycrisp.
    2 tablespoons Sugar: Adds sweetness and caramelization.
    1 tablespoon Butter: Enhances richness and helps sauté the apples.
    Pinch of Cinnamon: Complements the apple flavor with a warm spice note.
    Pastry and Toppings:

    Puff Pastry (store-bought, thawed): Provides a light, flaky crust.
    3 tablespoons Apricot Jam: For brushing on the pastries, adds sweetness and shine. Substitute with melted peach jam or butter if desired.
    3 tablespoons Sliced Almonds: Adds crunch and visual appeal. Alternatively, use chopped walnuts or pecans.
    1 Egg Yolk + 1 teaspoon Milk (for egg wash): Creates a golden, shiny crust.
    Powdered Sugar (optional): For dusting and added elegance.

    See also  Soft and fluffy buns: You Will Be Amazed by Its Taste

    Instructions:

    Prep the Apples (2 minutes):
    Preheat your oven to 200°C (400°F).Wash and core the apples. Peel if desired, then thinly slice them for even cooking.
    Sauté the Apples (3 minutes):
    In a pan over medium heat, melt the butter. Add the sliced apples and sugar, cooking for 2-3 minutes until slightly softened.
    Sprinkle with cinnamon and cook for an additional minute.
    Assemble and Style (3 minutes):
    Unfold the thawed puff pastry sheet and cut it into squares or desired shapes.
    Place a spoonful of the apple filling in the center of each pastry square.
    Glaze and Bake (15-20 minutes):
    In a small bowl, whisk together the egg yolk and milk for the egg wash. Brush the edges of the pastry squares with this mixture.
    Fold the pastry squares into triangles or other shapes, sealing the edges with a fork. Brush the tops with the egg wash and sprinkle with sliced almonds.
    Transfer to a baking sheet lined with parchment paper and bake for 15-20 minutes, or until golden brown and puffed.

    Serve and Enjoy:

    Let the pastries cool slightly before serving. Dust with powdered sugar if desired.
  • Pasta Shells with Ground Beef

    Pasta Shells with Ground Beef

    Ingredients

    •             1 tbsp Olive Oil
    •             ½ Vidalia onion, chopped
    •             1 pound ground beef
    •             2 cloves garlic, minced
    •             1 ½ tsp Italian Seasoning
    •             2 tbsp all purpose flour
    •             15 ounces tomato sauce
    •             2 cups beef broth
    •             ¾ cup heavy cream
    •             1 ½ cups Cheddar Cheese, freshly shredded
    •             Salt and pepper to taste
    •             8 ounces shell macaroni, cooked

    Instructions

    FIRST STEP:

    Cook the pasta shells according to package directions, using a pot of salted water

    In a skillet, add the Olive Oil and the the ground beef

    SECOND STEP:

    Crumble the beef and cook until no longer pink

    Add in the salt, pepper, Italian seasoning and the chopped onion

    THIRD STEP:

    Cook until the onion begins to soften

    Drain the excess fat from the skillet

    Add the flour and stir until it begins to brown

    FOURTH STEP:

    Add in the beef broth and the tomato sauce

    Stir to blend together

    FIFTH STEP:

    Bring to a boil, then reduce to a simmer and stir constantly until the sauce begins to thicken.

    Add the ground beef, onions, the heavy cream and stir together

    Add the cooked pasta and stir to combine

    SIXTH STEP:

    Season with salt and pepper to taste.

    Add in the 1 ½ cups cheese and stir until melted

    Serve immediately

    Enjoy!

    Nutrition Information:

    Yield: 4 Serving Size: 1
    Amount Per Serving: Calories: 879Total Fat: 56gSaturated Fat: 27gTrans Fat: 2gUnsaturated Fat: 22gCholesterol: 197mgSodium: 1484mgCarbohydrates: 42gFiber: 4gSugar: 8gProtein: 51g

  • Tea Loaf

    Tea Loaf

    Tea loaf in air fryer. One mug of tea, no milk, one mug of sultanas, one egg, one mug of self raising flour. Soak sultanas in tea for a while, add egg and flour.Bake in air fryer on 180 for 20 minutes. I added glacier cherries for the first time. Recipe been around for a long time. I have been doing it the oven for the past 30 plus years. Does well in the air fryer

    got the recipe from someone on this group.

    I mug of tea (no milk)

    1 mug of SR flour

    1 mug of raisins

    1 egg

    Soak the raisins in the tea for a while then mix everything together

    180 for 20 mins

    It’s still hot so I’m not sure what the bake is like

  • Vegetable Weight Loss Soup

    Vegetable Weight Loss Soup

    Vegetable Weight Loss Soup

    Ingredients:

      • 1 onion, chopped
      • 2 tablespoons olive oil
      • 1 carrot, grated
      • 3 celery stalks, chopped
      • 1 red pepper, sliced
      • 1 tomato, diced
      • 1/2 cabbage, chopped
      • Water (enough to cover the vegetables)
      • Salt and black pepper to taste

    Directions:

      1. Sauté the Onion: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft.
      2. Add Vegetables: Add grated carrot, chopped celery, sliced red pepper, and diced tomato to the pot. Stir and cook until vegetables start to soften.
    1. Add Cabbage: Stir in the chopped cabbage. Cook for a few minutes, then add enough water to cover the vegetables.
    2. Season and Simmer: Add salt and black pepper to taste. Cover the pot and simmer the soup until all vegetables are tender, about 20-30 minutes.

    Serving Suggestions:

      • Serve hot with a slice of whole-grain bread for a complete meal.
      • Add a sprinkle of fresh herbs like parsley or cilantro for extra flavor.
      • Pair with a light salad for added freshness.

    Cooking Tips:

      • For a heartier soup, add cooked quinoa or brown rice.
      • Adjust the seasoning according to your taste preferences.
    • To enhance the flavor, use vegetable broth instead of water.

    Nutritional Benefits:

      • Onion: Rich in vitamins B and C, and helps regulate water-salt balance.
      • Carrot: High in fiber and beta-carotene, supporting detoxification.
      • Celery: Low in calories and packed with vitamins C, K, and A.
      • Cabbage: Contains very few calories but is rich in vitamins and minerals.

    Dietary Information:

      • Vegetarian and vegan-friendly.
      • Gluten-free.
    • Low in calories, making it ideal for weight loss.

    Nutritional Facts (Per Serving):

      • Calories: 80
      • Carbohydrates: 12g
      • Protein: 2g
      • Fat: 4g
    • Fiber: 4g
    See also  Grandma’s Scrambled Egg and Cheese Breakfast Sandwich

    Storage:

      • Store leftovers in an airtight container in the refrigerator for up to 3 days.
    • Reheat gently on the stovetop or in the microwave before serving.

    Why You’ll Love This Recipe:

      • Healthy: Packed with vitamins, fiber, and antioxidants, this soup is perfect for weight loss and overall health.
    • Easy to Make: Requires simple ingredients and minimal preparation time.
    • Versatile: Can be customized with your favorite vegetables or grains.
  • Shrimp Fettuccine with Roasted Red Pepper Sauce

    Shrimp Fettuccine with Roasted Red Pepper Sauce

    This Shrimp Fettuccine with Roasted Red Pepper Sauce recipe will become your favorite forever. Especially for this special ingredient that it includes.

    Shrimp Fettuccine with Roasted Red Pepper Sauce 6

     

    Shrimp Fettuccine with Roasted Red Pepper Sauce 4

    Prep Time: 15 minutes | Cook Time: 25-30 minutes | Servings: 6

    Shrimp Fettuccine with Roasted Red Pepper Sauce 2

    Ingredients:

    8 oz. Fettuccine Noodles

    1 Jar Roasted red Peppers (Drained(

    1 ½ lbs. Shrimp

    ¾ cup Heavy Whipping Cream

    2 tsp. Paprika

    3 tbsp. Butter

    ½ cup Parmesan Cheese (Grated)

    3 tsp. Garlic (Minced)

    Salt and pepper to taste

    Instructions:

    Step 1. Boil the fettuccine until tender and drain well.

    Step 2. Add the butter to a skillet over medium high heat along with the shrimp, salt and pepper and paprika. Stir to combine and saute until cooked through.

    1 Shrimp Fettuccine with Roasted Red Pepper Sauce

    Step 3. Puree the roasted red peppers until smooth.

    2 Shrimp Fettuccine with Roasted Red Pepper Sauce

    Step 4. Remove the shrimp from the skillet and reduce the heat to medium.

    3 Shrimp Fettuccine with Roasted Red Pepper Sauce

    Step 5. Saute the garlic in the skillet for 30 seconds.

    Step 6. Add the roasted red peppers to the skillet and saute for several minutes.

    Step 7. Whisk in the heavy whipping cream until the sauce thickens. Stir in the Parmesan cheese.

    Step 8. Return the shrimp and the pasta to the skillet and stir to combine before serving