Category: healthy food

Cottage Cheese and Coconut Flake Cake

Ingredients:

• • Cottage cheese: 600 grams
  • Eggs: 4 pcs (separated into yolks and whites)
  • Vanilla sugar: 1 tsp

• • Sugar: 130 grams
  • Sour cream (or natural yogurt): 250 grams
  • Corn starch: 30 grams

• • Salt: a pinch
  • Coconut flakes: 50 grams
  • Almond flakes (optional)

• Powdered sugar (for garnish)

Directions:

1. 1. Preheat the oven: Preheat your oven to 160°C (320°F).

1. 1. Prepare the egg yolk mixture:
      • In a large bowl, combine the cottage cheese, egg yolks, vanilla sugar, corn starch, and sour cream (or natural yogurt).
      • Beat the mixture until it is smooth and well-combined.

1. 1. Prepare the egg white mixture:
      • In a separate bowl, add a pinch of salt to the egg whites and beat until they become fluffy.
      • Gradually add the sugar while continuing to beat until the mixture forms stiff peaks.

1. 1. Combine mixtures:
      • Gently fold the beaten egg whites into the cottage cheese mixture until well incorporated.
   2. Add coconut flakes:
      • • Stir in the coconut flakes gently.

       

   3. Prepare the baking mold:
      • • Grease a 20 cm diameter baking mold.
        • Pour the batter into the prepared mold.

       

      • If using, sprinkle almond flakes on top.
   4. Bake:
      • • Bake in the preheated oven at 160°C (320°F) for 50-60 minutes until the cake is set and lightly golden on top.

       

   5. Cool:
      • Allow the cake to cool in the oven with the door slightly open for about 10 minutes, then transfer to a wire rack to cool completely.

1. Garnish:
   • Once cooled, dust with powdered sugar.

Serving Suggestions:

• Serve this cake chilled or at room temperature.
• It pairs wonderfully with a cup of coffee or tea.

Cooking Tips:

• Ensure the egg whites are beaten to stiff peaks for a light and airy texture.
• Gently fold in the egg whites to maintain the fluffiness of the batter.

Nutritional Benefits:

• Cottage cheese provides a good source of protein and calcium.
• Using natural yogurt or sour cream adds probiotics beneficial for digestion.

Dietary Information:

• This recipe can be made gluten-free by ensuring the corn starch used is certified gluten-free.

Storage Tips:

• Store the cake in an airtight container in the refrigerator for up to 3 days.

Quick Homemade Bread (Baked or Fried)

Ingredients:

• • 80 ml milk

• • 15 ml yogurt (optional)
  • 5g white sugar (divided into 1 tsp and a pinch)
  • 1.5g (about ½ tsp) instant yeast

• • 7.5 ml (½ tbsp) olive oil, plus a little more for greasing
  • 150g (about 1 cup) all-purpose flour
  • A pinch of salt

Instructions:

1. Prepare the Dough:
   • • In a mixing bowl, combine the milk, optional yogurt, 1 tsp sugar, and instant yeast. Stir well until the yeast and sugar are dissolved.
     • Add ½ tbsp olive oil, flour, and a pinch of salt to the yeast mixture. Stir until the ingredients are just combined.
     • Transfer the mixture onto a clean surface and knead until the dough is smooth and elastic.

    

   • Lightly oil a bowl, place the dough inside, cover with a damp cloth, and let it rise in a warm place until doubled in size, about 1 hour.
2. Shape and Rest:
   • • Punch down the risen dough and transfer it to a lightly floured work surface.

    

   • Divide the dough into 8 equal pieces. Shape each piece into a ball, then cover and let them rest for 10 minutes.
3. For Baking:
   • • Preheat your oven to 482°F (250°C) and line a baking tray with parchment paper.

    

   • • On a floured surface, roll out each dough ball into a circle about 10 cm in diameter.
     • Place the dough circles on the prepared tray, cover, and let them rise for another 30 minutes.
     • Bake in the preheated oven for 6 minutes or until the bread inflates and turns lightly golden.

    

4. For Frying:
   • • Heat a non-stick skillet over medium heat (no oil needed).
     • Place the dough circles into the hot skillet. Cook for about 2 minutes on each side or until each side is golden brown and the bread inflates.

    

Serving Suggestions:

• • Enjoy this bread warm from the oven or skillet.
  • Pairs wonderfully with butter, jams, or any spread of your choice.

• Perfect as a side to dip into soups or to accompany a hearty salad.

Cooking Tips:

• • Ensure the yeast is well dissolved in the milk mixture for optimal rising.
  • Resting the dough balls before rolling them out ensures a lighter, fluffier texture.

• If frying, make sure the skillet is preheated to ensure even cooking.

Nutritional Benefits:

• • Milk and Yogurt: Provide calcium and protein.
  • Olive Oil: Contains healthy monounsaturated fats.

• Homemade Bread: Free from preservatives and artificial additives.

Dietary Information:

• • Vegetarian: Yes
  • Vegan: Use plant-based milk and omit yogurt.

Storage:

• Store any leftovers in an airtight container at room temperature for up to 2 days.
• Reheat in the oven or toaster oven before serving.

Easy & Delicious No-Knead Cheese Bread

Ingredients:

• • All-Purpose Flour: 3 cups, plus extra for dusting
  • Salt: 1 ½ teaspoons
  • Instant Yeast: ½ teaspoon (or active dry yeast)

• • Warm Water: 1 ¼ cups (around 95°F – 105°F)
  • Olive Oil: ¼ cup
  • Shredded Cheese: 1 – 1 ½ cups (cheddar, mozzarella, parmesan, or a combination)

Instructions:

1. 1. Combine Dry Ingredients:
      • In a large bowl, whisk together the flour, salt, and instant yeast.
   2. Make the Dough:
      • • Pour in the warm water and olive oil. Mix with a wooden spoon or your hand until a shaggy dough forms. The dough will be sticky but manageable.

       

   3. First Rise:
      • Cover the bowl with plastic wrap or a damp kitchen towel to prevent drying out. Let the dough rise in a warm place for 3-5 hours, or until doubled in size.

1. 1. Incorporate the Cheese:
      • Once risen, gently fold in the shredded cheese with a spatula. Reserve some cheese if desired for sprinkling on top before baking.
   2. Shape and Second Rise:
      • • Lightly flour a work surface and your hands. Transfer the dough to the floured surface and fold it over itself a few times to shape it into a round loaf. Place seam-side down in a well-floured Dutch oven or baking dish. Cover and let rise for 1-2 hours.

       

   3. Bake the Bread:
      • Preheat your oven to 450°F (230°C). Remove the lid or cover from the Dutch oven/baking dish. Bake for 30-35 minutes, or until the crust is golden brown and a toothpick inserted into the center comes out clean.

1. Cool and Enjoy:
   • Remove from the oven and cool on a wire rack for at least 30 minutes before slicing. This helps the interior set and prevents excessive cheese oozing.

Additional Information:

• • Active Dry Yeast vs. Instant Yeast: Both work for this recipe. If using active dry yeast, dissolve it in warm water with a pinch of sugar for 5 minutes before adding to the dry ingredients.

• Cheese Variations: Experiment with different cheeses like Monterey Jack, Gruyere, or Gouda. Add herbs like rosemary or thyme for extra flavor.

Serving Suggestions:

• • With Soups: Pair with your favorite soup for a comforting meal.
  • With Salads: Serve alongside a fresh salad for a complete lunch or dinner.

• As a Snack: Enjoy warm with a pat of butter.

Conclusion:

Skip the store-bought bread and enjoy the simplicity of this No-Knead Cheese Bread. With minimal effort, you’ll have a homemade loaf that’s warm, cheesy, and perfect for any meal. Ideal for both beginner and experienced bakers, this recipe is sure to become a household favorite.

Are you craving a dessert that’s both visually stunning and irresistibly delicious? Look no further than this Chocolate and Vanilla Marbled Cake Roll. With its delicate sponge cake, rich chocolate swirls, and creamy filling, it’s a treat that’s sure to impress. Making the cake is a bit of a delicate process, but it’s surprisingly easy. Start with a single batter, then divide it in half. Transform one half into a rich chocolate batter by stirring in cocoa powder, then swirl the chocolate batter over the vanilla batter before baking. Once baked and cooled, fill the rolled cake with a creamy mixture and refrigerate. The result? A fluffy, light, and airy sponge, with a creamy filling and rich chocolatey flavor. Serve it for afternoon tea, a special occasion, or simply to satisfy a sweet tooth craving!

What is a Chocolate and Vanilla Marbled Cake Roll?

A Chocolate and Vanilla Marbled Cake Roll is a dessert featuring a delicate sponge cake that’s beautifully swirled with both chocolate and vanilla batter. Once baked, it’s rolled up with a creamy filling, typically whipped cream or cream cheese frosting. The result is a visually stunning treat with a perfect balance of flavors and textures. It’s a popular choice for tea parties, celebrations, or simply a decadent afternoon snack.

Creating a cake roll involves a delicate process. The batter is made by whipping egg whites into a meringue, and then gently folding in the yolk mixture. The batter is divided into two parts: one plain and one with cocoa powder added. The two batters are swirled together in a baking pan before baking. Once baked and cooled, the cake is carefully rolled up with a creamy filling.

Tips

• Spend enough time whipping the eggs and sugar together. This incorporates air into the batter, creating a light and fluffy cake.
• Use a high-quality cocoa powder to enhance the chocolate flavor.
• Use room-temperature eggs and milk for even mixing and a smooth batter. Cold eggs can take longer to whip and lead to a denser cake.
• When adding flour, fold it in gently with a spatula until just incorporated. Over mixing can deflate the air you’ve whipped into the eggs, leading to a tough cake.
• Keep an eye on your cake during baking. A toothpick inserted in the center should come out clean. Over baking can make the cake dry and crack when rolling.
• Don’t wait for the cake to cool completely before rolling. Roll it up while still warm (but not too hot to touch) to prevent cracking.
• Once rolled, let the cake cool completely before unrolling and filling. This allows the cake to set and hold its shape better.
• Resist the urge to pile on the filling! Too much filling can make the cake burst open when rolled.
• Line your baking sheet with parchment paper for easy removal of the cake after baking.

How Do I Prevent My Swiss Roll From Cracking?

To prevent cracking, it’s crucial to roll the cake immediately after baking while it’s still warm and pliable. Also, ensure you don’t over bake the cake as a dry cake is more prone to cracking.

What Can I Substitute For Olive Oil In The Recipe?

You can replace olive oil with neutral-flavored oil like vegetable oil or canola oil. For a richer flavor, consider using melted butter.

Can I Make This Recipe Gluten-Free?

Yes, you can make this recipe gluten-free by using gluten-free flour. Ensure you use gluten-free baking powder as well.

What Other Fillings Can I Use Besides Whipped Cream And Cream Cheese?

You can experiment with various fillings like chocolate ganache, pastry cream, or even fresh fruit curd.

How Can I Make This Recipe Vegan?

To make this recipe vegan, use vegan egg replacer, plant-based milk, and vegan butter. For the filling, opt for vegan whipped cream and vegan cream cheese.

Can I Make This Roll Ahead of Time?

Of course you can! Since it requires cooling in the fridge after baking, preparing it in advance actually helps enhance the texture and flavor. You can make the cake, store it in the fridge, and then fill it with the cream before serving. Just make sure to keep it tightly wrapped to prevent it from drying out.

Can I Freeze The Swiss Roll?

Fantastic news: yes! To do so, wrap it tightly in plastic wrap before adding the cream filling, and place it in an airtight container. You can freeze the cake for up to 2-3 months. When ready to serve, thaw it in the fridge overnight and add the cream filling before serving for the best texture and taste.

2-Ingredient Coconut Delight (No Condensed Milk)

Ingredients:

• • Milk: 300 ml (1 1/4 cups) – The base liquid to bind the coconut and give it a creamy texture.

• • Sugar: 3 tablespoons (optional) – Adjust to taste depending on how sweet you prefer your coconut mixture.
  • Grated coconut: 1 cup (250 ml) – The star ingredient, bringing flavor, texture, and richness to the bites.
  • Chocolate: 200 g (7 oz) of your choice (for coating) – Milk chocolate, dark chocolate, or even white chocolate can be used, depending on your preferenc

Instructions:

1. Prepare the Coconut Mixture:

• • Heat the Milk: In a medium-sized pot, pour 300 ml of milk and place it over medium heat. If you’re using 3 tablespoons of sugar (optional), add it to the milk now and stir until dissolved.
  • Add the Coconut: Once the milk is warm, stir in 1 cup of grated coconut. Continue cooking the mixture over medium heat, stirring constantly to prevent it from sticking to the bottom of the pot.
  • Cook Until Thickened: Cook the mixture for about 8-10 minutes, or until it starts to thicken and pull away from the sides of the pot. You’ll know it’s ready when the coconut absorbs most of the milk, and the mixture becomes a thick paste.

2. Cool and Shape the Coconut Mixture:

• • Let It Cool: Transfer the coconut mixture to a plate, spreading it out slightly to help it cool faster. Cover the plate with plastic wrap to keep the mixture moist as it cools. Let it sit for 20-30 minutes, or until it’s completely cool to the touch.
  • Shape Into Balls: Once the mixture has cooled, use a 15 g measuring scoop (or a small spoon) to portion the mixture. Roll each portion between your hands to form small balls. You should end up with about 20 coconut balls.
  • Chill to Set: Place the shaped coconut balls on a tray or plate and transfer them to the fridge to chill for at least 1 hour. This will help them firm up and hold their shape when coated with chocolate.

3. Coat the Coconut Balls in Chocolate:

• • Melt the Chocolate: While the coconut balls are chilling, melt 200 g of chocolate in a microwave-safe bowl or over a double boiler. If necessary, temper the chocolate to ensure a smooth, shiny finish when it sets.
  • Dip the Coconut Balls: Using a fork or dipping tool, carefully dip each chilled coconut ball into the melted chocolate, coating it completely. Allow any excess chocolate to drip off before placing the coated balls on a sheet of parchment paper.
  • Optional Decoration: For a decorative touch, drizzle the coated balls with a little extra melted dark chocolate or sprinkle with shredded coconut.

4. Set and Serve:

• Chill Again: Place the chocolate-coated coconut balls back in the fridge for about 5 minutes, or until the chocolate hardens and sets.
• Serve: Once the chocolate is fully set, your coconut delights are ready to serve! Enjoy them chilled or at room temperature.

Tips and Variations:

• • Sweetness Adjustment: If you prefer less sweetness, omit the sugar from the coconut mixture. The chocolate coating will still provide plenty of sweetness.

• • Flavor Variations: You can experiment with adding a dash of vanilla extract or even a pinch of cinnamon to the coconut mixture for extra flavor.
  • Chocolate Choices: Dark chocolate provides a more intense flavor that balances the sweetness of the coconut, while milk chocolate or white chocolate gives a sweeter, creamier result.
  • Add Nuts or Fruit: For a bit of texture, consider adding chopped nuts, like almonds or hazelnuts, or dried fruit, such as raisins or cranberries, to the coconut mixture before shaping into balls.

• Make it Vegan: Use a plant-based milk like almond or coconut milk, and choose dairy-free chocolate to make this recipe vegan-friendly.

Storage and Serving Suggestions:

• Storage: Store these coconut bites in an airtight container in the fridge for up to 1 week. You can also freeze them for longer storage, up to 2 months. Just thaw in the fridge before serving.
• Serving Ideas: Serve these bites as part of a dessert platter, or pair them with coffee or tea for a simple, elegant treat. They also make great homemade gifts for friends and family!