PST-Algerie

Category: healthy food

  • 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.
  • The Best Dinner in the World: Stuffed Cabbage Rolls

    The Best Dinner in the World: Stuffed Cabbage Rolls

    The Best Dinner in the World: Stuffed Cabbage Rolls

    Table of Contents

    Ingredients

    • Onion: 1, peeled and diced
    • Olive Oil: For sautéing
    • Chili Pepper: To taste, chopped
    • Red Bell Pepper: 1, chopped
    • Salt: To taste
    • Cooked Beef: 2.6 oz (75 g), chopped
    • Potatoes: 1.7 lb (800 g), peeled and quartered
    • Chinese Cabbage: To taste, leaves separated
    • Eggs: 3
    • Flour: 3 tablespoons (24 g)
    • Breadcrumbs: 3.5 oz (100 g)
    • Vegetable Oil: For frying

    Preparation

    1. Getting Started

    Begin by preparing your ingredients. Peel and finely dice the onion into small cubes. Heat up some olive oil in a frying pan over low heat and add the diced onion. Sauté the onion until it turns a beautiful golden brown. This step is crucial as it develops the base flavor for the dish.

    2. Cooking the Filling

    While the onion is cooking, chop the red bell pepper and chili pepper into small cubes. Adjust the amount of chili pepper according to your heat preference. Add the chopped peppers to the pan with the onion. Continue cooking the mixture over medium heat until the peppers are soft and tender, releasing their sweet and spicy flavors.

    Next, take the cooked beef and chop it into small, bite-sized pieces. Add the beef to the pan with the onions and peppers. Stir everything together and let it cook for a few more minutes until the flavors meld into a delicious, savory filling. Season the mixture with salt to taste.

    3. Preparing the Potatoes

    While your filling is cooking, peel and quarter the potatoes. Place them in a pot of salted water and bring to a boil. Cook the potatoes until they are tender, about 15-20 minutes. Once the potatoes are cooked through, drain them well.

    Mash the potatoes until smooth and creamy. You can use a potato masher or a fork. The mashed potatoes will add a comforting, creamy texture to the filling. If you prefer a richer mash, you can add a little butter or milk, but this step is optional.

    4. Preparing the Cabbage Leaves

    Now it’s time to prepare the Chinese cabbage leaves. Separate the leaves and blanch them in boiling water for about 30 seconds to 1 minute. This will soften the leaves, making them pliable and easier to work with. Once blanched, drain the cabbage leaves and set them aside to cool slightly.

    5. Assembling the Rolls

    To assemble your cabbage rolls, lay out each Chinese cabbage leaf on a flat surface. Spoon a generous amount of the beef and potato mixture onto the center of each leaf. Carefully roll up the cabbage leaves, tucking in the sides as you go to create a tight, secure roll. The goal is to keep the filling snugly wrapped inside.

    6. Breading and Frying

    For that irresistible crispy exterior, it’s time to bread and fry the rolls. In a shallow dish, beat the eggs and mix them with the flour to create a light batter. Dip each cabbage roll into the egg and flour mixture, making sure it’s evenly coated.

    Next, roll the coated cabbage rolls in the breadcrumbs until they are fully covered. The breadcrumbs will add a crunchy layer that contrasts beautifully with the soft, flavorful filling.

    Heat a generous amount of vegetable oil in a frying pan over medium-high heat. Once the oil is hot, carefully place the breaded cabbage rolls into the pan. Fry them until they are golden brown and crispy on all sides, about 3-4 minutes per side. Be sure to turn them gently to ensure even cooking.

    7. Serving Suggestions

    Your Stuffed Cabbage Rolls are now ready to be enjoyed! Serve them hot and crispy, right out of the pan. These rolls are delicious on their own, but you can elevate the dish by pairing it with a fresh salad, a tangy dipping sauce, or even a dollop of sour cream. The combination of textures and flavors will make every bite a satisfying experience.

    Nutrition Information and Serving Size

    Serving Size:

    This recipe makes approximately 4 servings.

    Nutrition Per Serving (approximate values):

    • Calories: 310 kcal
    • Protein: 12g
    • Fat: 15g
    • Carbohydrates: 36g
    • Fiber: 5g
    • Sugar: 3g
    • Sodium: 400mg

    Conclusion

    This recipe is not just a meal—it’s a celebration of flavors and textures. The crispy exterior gives way to a soft, savory filling that’s both comforting and delicious. Whether you’re cooking for a family dinner or a special occasion, these stuffed cabbage rolls are sure to become a favorite in your culinary repertoire. Enjoy them every day, because with a dish this good, you’ll never get tired of it!

  • The Delightful German Apple Oatmeal Recipe: A Taste of Germany’s Finest

    The Delightful German Apple Oatmeal Recipe: A Taste of Germany’s Finest

    The Delightful German Apple Oatmeal Recipe

    Table of Contents

    If you’re on the hunt for a hearty and delicious breakfast option, look no further than the German Apple Oatmeal recipe. This delightful concoction of oatmeal, fresh apples, and a hint of vanilla essence is not only a nutritious way to kickstart your day but also a taste of Germany’s culinary excellence. In this article, we’ll take you through the step-by-step process of crafting this delectable dish that has been a favorite in Germany for generations.

    Ingredients

    • 1 cup of oatmeal
    • 50 grams of walnuts
    • 2 apples
    • 30 ml of water
    • 1 teaspoon of vanilla essence (adjust to taste)
    • Agave syrup (to taste)
    Preparing the Oatmeal

    To begin, finely grind the oatmeal in a blender. Next, chop the walnuts using a kitchen knife, and cut one of the apples into smaller cubes.

    Apple Puree

    In this step, put one of the apples and the water into a blender and blend them into a smooth puree. Take the second apple and cut it into smaller pieces. In a separate bowl, mix these apple pieces with the chopped walnuts, crushed oatmeal flakes, vanilla essence, and agave syrup.

    Combining the Ingredients

    Now, it’s time to bring all the elements together. Add the applesauce to the mixture and thoroughly combine everything. You should achieve a consistent mass that can be easily spread with a spoon onto a baking sheet lined with parchment paper.

    Baking

    Place the oat biscuits into an oven preheated to 200°C (392°F) and bake them for approximately 30 minutes, or until they turn golden brown and crispy.The end result is a batch of delightful oatmeal biscuits infused with the flavors of fresh apples and a touch of vanilla essence. This German apple oatmeal recipe perfectly balances the earthy richness of oatmeal with the sweetness of apples and the crunch of walnuts, making it a favorite among both kids and adults alike.

  • MILK BREAD WITH SESAME

    MILK BREAD WITH SESAME

    MILK BREAD WITH SESAME

    Table of Contents

    Ingredients: 

     

    • 500g of flour
    • 250 ml of milk
    • 2 teaspoons of salt
    • 3 spoonfuls of sugar
    • 1 teaspoon olive oil
    • 20 g fresh yeast
    • 1 egg Sesame seeds
    • 90g butter

     

    Preparation: 

    1. Mix the sifted flour together with the salt and sugar.
    2. We heat the milk in the microwave for less than 1 minute and dissolve the yeast in it, add 60 g of melted butter, check that the yeast has completely dissolved.
    3. We make a hole in the center of the flour and pour the milk mixture little by little. We knead. The dough should be elastic.
    4. We put the dough on a bowl painted with olive oil and cover with a cloth. We let rest for 1 hour.
    5. Divide the dough into pieces and form balls of more or less the same size. Grease a mold about 24 cm in diameter and place the balls of dough.
    6. Divide the dough into pieces and form balls of more or less the same size. Grease a mold about 24 cm in diameter and place the balls of dough. Cover again with the cloth and let rest for 40 minutes.
    7. Paint the surface with beaten egg and decorate with sesame seeds. Bake at 170º C for about 40 minutes, make sure it does not brown too much, if so, place aluminum foil on top until it is ready. We check it by poking it, if it comes out clean, it will be ready to cool and serve
  • The Key to the Ideal Pastry Cream July 21, 2024 by Noty Cheese The Key to the Ideal Pastry Cream Table of Contents The Key to the Ideal Pastry Cream Ingredients 480 ml (2 cups) whole milk 1/2 cup (100 g) granulated sugar, divided 1 vanilla bean or 1 tsp vanilla extract 5 large egg yolks 30 g (1/4 cup) cornstarch 2 tbsp (30 g) unsalted butter, finely chopped Instructions Prepare the Milk Mixture: In a medium saucepan, combine the whole milk with half of the granulated sugar (1/4 cup). Add the seeds from the vanilla bean or, if using vanilla extract, add it later. Set the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to dissolve the sugar. Prepare the Egg Mixture: In a separate bowl, whisk together the egg yolks, the remaining 1/4 cup of granulated sugar, and the cornstarch until the mixture is creamy and pale, about 2-3 minutes. Temper the Eggs: When the milk mixture is hot, gradually add about one-third of it to the egg mixture, whisking continuously to prevent curdling. Pour the tempered egg mixture back into the saucepan with the remaining hot milk. Cook the Pastry Cream: Return the saucepan to medium heat, whisking continuously until the mixture thickens and starts to bubble, about 2-3 minutes. Once it begins to boil, continue cooking for 1-2 minutes to ensure the cornstarch is fully cooked. Finish the Pastry Cream: Remove the saucepan from the heat and immediately whisk in the butter and any vanilla extract if a vanilla bean wasn’t used. Strain the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps or bits of cooked egg. Press a piece of plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Allow the pastry cream to cool to room temperature, then refrigerate until thoroughly chilled, at least 2 hours See also Clean Your Bowel: The Ultimate Detox Drink .Use Fresh Ingredients: Fresh milk, eggs, and butter significantly enhance the flavor and texture of your pastry cream. Whisk Continuously: To ensure a smooth texture, whisk continuously while cooking to prevent lumps. Strain the Cream: Straining the pastry cream guarantees a silky smooth texture, free from any cooked egg bits. Proper Cooling: Applying plastic wrap directly to the surface of the pastry cream prevents a skin from forming, which can affect the texture. CategoriesEasy Recipes Enjoy a Zesty Pineapple Lemonade – Refreshing and Sugar-Free! ‎‎ Garlic Butter Steak and Potatoes Skillet Search for: Search … Popular install apk on chromebook Step-by-Step Tutorial: How to Install APK on Chromebook! February 6, 2024 Proofreading 10 Best Online Proofreading Jobs for Beginners That Pay $25 Per Hour January 30, 2024

    The Key to the Ideal Pastry Cream July 21, 2024 by Noty Cheese The Key to the Ideal Pastry Cream Table of Contents The Key to the Ideal Pastry Cream Ingredients 480 ml (2 cups) whole milk 1/2 cup (100 g) granulated sugar, divided 1 vanilla bean or 1 tsp vanilla extract 5 large egg yolks 30 g (1/4 cup) cornstarch 2 tbsp (30 g) unsalted butter, finely chopped Instructions Prepare the Milk Mixture: In a medium saucepan, combine the whole milk with half of the granulated sugar (1/4 cup). Add the seeds from the vanilla bean or, if using vanilla extract, add it later. Set the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to dissolve the sugar. Prepare the Egg Mixture: In a separate bowl, whisk together the egg yolks, the remaining 1/4 cup of granulated sugar, and the cornstarch until the mixture is creamy and pale, about 2-3 minutes. Temper the Eggs: When the milk mixture is hot, gradually add about one-third of it to the egg mixture, whisking continuously to prevent curdling. Pour the tempered egg mixture back into the saucepan with the remaining hot milk. Cook the Pastry Cream: Return the saucepan to medium heat, whisking continuously until the mixture thickens and starts to bubble, about 2-3 minutes. Once it begins to boil, continue cooking for 1-2 minutes to ensure the cornstarch is fully cooked. Finish the Pastry Cream: Remove the saucepan from the heat and immediately whisk in the butter and any vanilla extract if a vanilla bean wasn’t used. Strain the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps or bits of cooked egg. Press a piece of plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Allow the pastry cream to cool to room temperature, then refrigerate until thoroughly chilled, at least 2 hours See also Clean Your Bowel: The Ultimate Detox Drink .Use Fresh Ingredients: Fresh milk, eggs, and butter significantly enhance the flavor and texture of your pastry cream. Whisk Continuously: To ensure a smooth texture, whisk continuously while cooking to prevent lumps. Strain the Cream: Straining the pastry cream guarantees a silky smooth texture, free from any cooked egg bits. Proper Cooling: Applying plastic wrap directly to the surface of the pastry cream prevents a skin from forming, which can affect the texture. CategoriesEasy Recipes Enjoy a Zesty Pineapple Lemonade – Refreshing and Sugar-Free! ‎‎ Garlic Butter Steak and Potatoes Skillet Search for: Search … Popular install apk on chromebook Step-by-Step Tutorial: How to Install APK on Chromebook! February 6, 2024 Proofreading 10 Best Online Proofreading Jobs for Beginners That Pay $25 Per Hour January 30, 2024

    The Key to the Ideal Pastry Cream

    Table of Contents

    The Key to the Ideal Pastry Cream
    Ingredients

    480 ml (2 cups) whole milk
    1/2 cup (100 g) granulated sugar, divided
    1 vanilla bean or 1 tsp vanilla extract
    5 large egg yolks
    30 g (1/4 cup) cornstarch
    2 tbsp (30 g) unsalted butter, finely chopped

    Instructions

    Prepare the Milk Mixture:

    In a medium saucepan, combine the whole milk with half of the granulated sugar (1/4 cup).
    Add the seeds from the vanilla bean or, if using vanilla extract, add it later.
    Set the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to dissolve the sugar.

    Prepare the Egg Mixture:

    In a separate bowl, whisk together the egg yolks, the remaining 1/4 cup of granulated sugar, and the cornstarch until the mixture is creamy and pale, about 2-3 minutes.

    Temper the Eggs:

    When the milk mixture is hot, gradually add about one-third of it to the egg mixture, whisking continuously to prevent curdling.
    Pour the tempered egg mixture back into the saucepan with the remaining hot milk.

    Cook the Pastry Cream:

    Return the saucepan to medium heat, whisking continuously until the mixture thickens and starts to bubble, about 2-3 minutes.
    Once it begins to boil, continue cooking for 1-2 minutes to ensure the cornstarch is fully cooked.

    Finish the Pastry Cream:

    Remove the saucepan from the heat and immediately whisk in the butter and any vanilla extract if a vanilla bean wasn’t used.
    Strain the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps or bits of cooked egg.
    Press a piece of plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming.
    Allow the pastry cream to cool to room temperature, then refrigerate until thoroughly chilled, at least 2 hoursUse Fresh Ingredients: Fresh milk, eggs, and butter significantly enhance the flavor and texture of your pastry cream.
    Whisk Continuously: To ensure a smooth texture, whisk continuously while cooking to prevent lumps.
    Strain the Cream: Straining the pastry cream guarantees a silky smooth texture, free from any cooked egg bits.
    Proper Cooling: Applying plastic wrap directly to the surface of the pastry cream prevents a skin from forming, which can affect the texture.

  • Bread in 10 Minutes! No Oven Required! The Tastiest I’ve Ever Eaten! Anyone Can Do It

    Bread in 10 Minutes! No Oven Required! The Tastiest I’ve Ever Eaten! Anyone Can Do It

    Bread in 10 Minutes! No Oven Required! The Tastiest I’ve Ever Eaten! Anyone Can Do It

    Table of Contents

    Bread has been a staple in human diets for thousands of years. It’s a symbol of nourishment, comfort, and tradition. However, in today’s fast-paced world, not everyone has the time to wait for dough to rise and bake in an oven. That’s where this incredible recipe comes in – bread in just 10 minutes, without an oven! This method is not only quick and easy but also results in the most delicious bread you’ve ever tasted. Perfect for beginners and experienced bakers alike, this recipe will revolutionize your kitchen routine.

    Ingredients
    • 17 oz (480 g) plain flour
    • 7.8 oz (220 g) white yogurt
    • 6.8 fl oz (200 ml) water
    • 2 teaspoons (10 g) baking powder
    • 1 teaspoon oil
    • 1 teaspoon salt
    • 3.5 oz (100 g) butter
    • Parsley (to taste)
    Step-by-Step Instructions
    1. Preparing the Dough

    Start by pouring the white yogurt into a large mixing bowl. Add 200 ml of water and 1 teaspoon of salt, then whisk everything thoroughly until you achieve a smooth, thin liquid. This mixture serves as the base for your dough.

    Next, sift plain flour through a fine sieve to ensure there are no lumps. Gradually add the sifted flour and 2 teaspoons of baking powder to the yogurt mixture. Mix with your hands until you form a cohesive and slightly sticky dough.

    Add 1 teaspoon of vegetable oil to the dough and continue kneading. The oil helps to make the dough more manageable and prevents it from sticking to your hands and the bowl. Knead until the dough is smooth and elastic, forming it into a round loaf.

    2. Shaping the Dough

    Sprinkle a little plain flour on your work surface and turn the dough out onto it. Lightly flour the surface of the dough and use your hands to spread it into a flat pancake. Divide the dough into two equal pieces.

    Roll each piece out with a rolling pin and then cut each into five smaller pieces, giving you a total of ten dough portions. Shape each portion into a small ball. Place these dough balls on a floured plate and cover them with cling film to prevent them from drying out as you work.

    3. Rolling the Pancakes

    Take one dough ball, dust it with a bit of plain flour, and flatten it with your hands. Use a rolling pin to roll it into a thin pancake with a diameter of about 10 to 12 centimeters. Set it aside and repeat the process with the remaining dough balls. Ensure the unused dough balls are covered with cling film to keep them moist.

    4. Cooking the Bread

    Heat a dry, shallow pan over medium heat. Once the pan is hot, place as many of the rolled-out dough pancakes as can fit without overlapping. Let them cook for about a minute. When the dough starts to harden, flip them to the other side. As they cook, the pancakes will begin to puff up and form fluffy loaves.

    Continue to move and turn the pancakes in the pan to ensure they cook evenly and don’t burn. Once they are golden brown and cooked on both sides, remove them from the pan.

    5. Finishing Touches

    Melt the butter and mix it with freshly chopped parsley. Generously spread this mixture on both sides of each cooked pancake. The butter adds richness, while the parsley provides a fresh, herby flavor that complements the bread perfectly.

    Serving Suggestions

    These quick and easy bread patties are incredibly versatile. Serve them warm as a side to soups and salads, use them as a base for sandwiches, or enjoy them on their own with a bit of honey or jam. They are perfect for any meal of the day and can be stored in an airtight container for a couple of days, making them a convenient option for busy schedules.

    Conclusion

    This 10-minute bread recipe is a testament to how simple ingredients and quick methods can produce extraordinary results. Whether you’re a novice cook or an experienced baker, this recipe will become a go-to in your kitchen repertoire. Not only is it fast and easy, but it’s also incredibly tasty and versatile, ensuring that you always have fresh, homemade bread at your fingertips.

  • Homemade Buttered Leavened Peels

    Homemade Buttered Leavened Peels

    Homemade Buttered Leavened Peels

    Table of Contents

    Indulge in these delicious Homemade Buttered Leavened Peels, perfect for any meal or occasion. These soft, buttery rolls are simple to make and can be filled with your favorite ingredients. Follow these easy steps to create a delightful treat for your family and friends.

    Ingredients

    • ¾ cup warm milk + 1 tablespoon for brushing
    • 1 teaspoon sugar
    • 1.4 ounces fresh yeast or 1 tablespoon dry yeast
    • 1 cup (2 sticks) butter
    • 1 teaspoon salt
    • ⅓ cup oil
    • 1 ¼ cups water
    • 7 ¼ cups plain flour
    • 1 egg yolk
    • Sesame seeds, for sprinkling
    • Coarse salt, for sprinkling
    Instructions
    Activate the Yeast

    In a bowl, mix the warm milk, sugar, and yeast. Let it sit for at least 10 minutes to allow the yeast to rise. Meanwhile, place the butter in the freezer.

    Prepare the Dough

    In a large mixing bowl, combine 500 grams of flour and 1 teaspoon of salt. Mix well. Add the activated yeast mixture, warm water, and ⅓ cup of oil. Stir until you get a smooth batter.

    Knead the Dough

    Gradually add the remaining flour, mixing until you have a dough that does not stick to your hands. Once the dough is ready, brush it with the rest of the oil. Cover the dough with a towel and let it rise in a warm place for an hour.

    Roll Out the Dough

    After the dough has risen, remove it from the bowl and roll it out on a floured work surface. Grate the frozen butter all over the dough, then carefully roll it up. Divide the rolled dough into 5 equal parts.

    Shape the Peels

    Roll each part into a circle and divide it into 8 triangles. You can fill each triangle with your choice of filling, such as homemade sausage, ham, sausage, hard or processed cheese. Roll each triangle into a roll and place it on a baking sheet lined with baking paper. Cover the rolls with a towel and let them rise for another 30 minutes.

    Bake the Peels

    Preheat the oven to 200°C (392°F). Mix the egg yolk with 1 tablespoon of milk and brush it over the risen rolls. Sprinkle with sesame seeds and coarse salt to taste. Bake the rolls for 25-30 minutes, or until they are golden brown. Once baked, remove them from the oven and let them cool.

    Serve

    Serve the peels warm, alone, or with your favorite spread. Enjoy the buttery, flaky goodness of these homemade rolls!

    Nutritional Information

    These buttered leavened peels are a delicious and hearty treat. Here is the approximate nutritional breakdown per serving (based on 16 servings):

    • Calories: 200 kcal
    • Protein: 5g
    • Fat: 10g
      • Saturated Fat: 6g
    • Carbohydrates: 24g
      • Fiber: 1g
      • Sugars: 1g
    • Sodium: 200mg
    • Vitamin A: 6% DV
    • Calcium: 4% DV
    • Iron: 10% DV

    Conclusion

    These Homemade Buttered Leavened Peels are a delightful addition to any meal. Easy to make and customizable with your favorite fillings, they are sure to become a family favorite. Enjoy them fresh from the oven and share the joy with your loved ones.

  • Quick and Economical Airy Jam Cake

    Quick and Economical Airy Jam Cake

    Quick and Economical Airy Jam Cake

    Table of Contents

    Ingredients:

    • 2 eggs
    • 50g sugar (4 tablespoons)
    • 8g vanilla sugar
    • 50 ml milk (5 tablespoons)
    • 50 ml vegetable oil (8 tablespoons)
    • 110g wheat flour (5 rounded tablespoons)
    • 16g baking powder (2 rounded teaspoons)
    • Apricot jam (or your preferred jam)
    • Chopped peanuts or your choice of decoration

    Instructions:

    1. In a mixing bowl, combine 2 eggs, 50g of sugar, and 8g of vanilla sugar. Mix well.
    2. Add 50 ml of milk and mix until well combined.
    3. Pour in 50 ml of vegetable oil and continue mixing.
    4. Gradually add 110g of wheat flour and 16g of baking powder. Mix until you have a smooth batter.
    5. Prepare an 18 cm casserole dish by lining it with baking paper and greasing it. Dust it with flour.
    6. Pour some of the batter into the prepared baking dish.
    7. Place the dish in a preheated oven at 180°C (356°F) for 15 minutes.
    8. Remove the dish from the oven and spread a layer of apricot jam (or your preferred jam) over the partially baked batter.
    9. Pour the remaining batter on top of the jam layer.
    10. Return the dish to the oven and bake for an additional 15-20 minutes at 180°C (356°F) until the cake is golden brown and a toothpick inserted into the center comes out clean.
    11. Once the cake is done, remove it from the oven and let it cool completely.
    12. After cooling, grease the top of the cake with more jam and decorate it with chopped peanuts or any preferred topping.
    13. Enjoy your tender and airy Jam Cake!
  • This is the Best Thing I’ve Ever Eaten: Dessert in Minutes, No Oven, No Condensed Milk!

    This is the Best Thing I’ve Ever Eaten: Dessert in Minutes, No Oven, No Condensed Milk!

    Dessert in Minutes, No Oven, No Condensed Milk!

    Table of Contents

    Who doesn’t love a delightful dessert, especially when it’s quick to make and requires no oven? If you’re craving something sweet but don’t want to spend hours in the kitchen, then this recipe is for you! With just a few simple ingredients and easy steps, you can whip up a scrumptious treat that will leave you wanting more. Let’s dive into how to make this mouthwatering dessert that’s sure to become your new favorite!

    Ingredients

    To get started, gather the following ingredients:

    • 3.5 ounces of sugar-free biscuits
    • 1 3/4 cups of milk
    • 3 ounces of chocolate
    • 3 tablespoons plus 1 teaspoon of light cream
    • 3 tablespoons of stevia sweetener (or alternatively 5.5 tablespoons of normal sugar)
    • 2 egg yolks
    • 1 ounce of corn starch
    • 1 ounce of butter
    • 0.5 ounces of cocoa
    Preparation Steps

    Now, let’s dive into the step-by-step process of creating this delectable dessert:

    Layering the Biscuits
    • Begin by placing a layer of sugar-free biscuits in a 16x16cm square glass baking dish. This will serve as the base of your dessert. Set the dish aside while you prepare the creamy filling.
    Making the Creamy Filling
    • In a saucepan, combine the egg yolks and stevia sweetener (or sugar). Whisk until smooth, then add the corn starch and milk. Stir continuously over medium heat until the mixture begins to bubble and thicken, which should take about 1-2 minutes. Next, add the butter to the mixture, allowing it to melt completely. Once melted, remove the saucepan from the heat.
      Adding the Cocoa Layer
      • Pour half of the creamy filling over the layer of biscuits in the baking dish, ensuring that it covers them evenly. Then, add another layer of biscuits on top. To the remaining creamy filling, add the cocoa powder and mix well. Pour this cocoa mixture over the second layer of biscuits, spreading it evenly across the dish.
      Garnishing with Chocolate Cream
      • In a microwave-safe bowl, heat the chocolate until melted. Stir in the light cream until smooth, creating a rich chocolate cream. Pour this chocolate cream over the cocoa layer in the baking dish, spreading it evenly to cover the surface of the dessert.
      Chilling the Dessert
      • Place the prepared dessert in the refrigerator and let it chill for at least 30 minutes. This will allow the layers to set and the flavors to meld together, resulting in a perfectly indulgent treat.
      Serving Suggestions
      • Once chilled, remove the dessert from the refrigerator and serve it to your eager guests. Whether enjoyed on its own or paired with a scoop of vanilla ice cream, this dessert is sure to impress with its decadent layers and rich flavors.
  • Sultan sarma dessert

    Sultan sarma dessert

    Sultan sarma dessert

    Table of Contents

    Ingredients

    For the Dough:

    • 2 cups all-purpose flour
    • 1/2 teaspoon salt
    • 1/4 cup granulated sugar
    • 1/2 cup warm milk (110°F / 45°C)
    • 1/4 cup unsalted butter, melted
    • 1 large egg
    • 1 tablespoon active dry yeast

    For the Filling:

    • 1 cup walnuts or pistachios, finely chopped
    • 1/2 cup granulated sugar
    • 1 teaspoon ground cinnamon
    • 1/4 cup unsalted butter, melted

    For the Syrup:

    • 1 cup granulated sugar
    • 1 cup water
    • 1 teaspoon lemon juice
    • 1/2 teaspoon rosewater or orange blossom water (optional)

    Instructions

    Step 1: Prepare the Dough

    1. Activate the Yeast:
      • In a small bowl, combine the warm milk and a teaspoon of sugar. Sprinkle the yeast over the top and let it sit for about 5 minutes, or until frothy.
    2. Mix Dry Ingredients:
      • In a large mixing bowl, whisk together the flour, remaining sugar, and salt.
    3. Combine Wet Ingredients:
      • Add the activated yeast mixture, melted butter, and egg to the dry ingredients. Mix until a dough forms.
    4. Knead the Dough:
      • Turn the dough onto a floured surface and knead for about 5-7 minutes, or until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.

    Step 2: Prepare the Filling

    1. Mix the Filling:
      • In a medium bowl, combine the chopped nuts, granulated sugar, ground cinnamon, and melted butter. Mix well until the ingredients are evenly distributed.

        Step 3: Assemble the Dessert

        1. Preheat the Oven:
          • Preheat your oven to 350°F (175°C). Grease a 9-inch round baking dish or a similar-sized pan.
        2. Roll Out the Dough:
          • Once the dough has risen, turn it out onto a floured surface and roll it out into a large rectangle, about 1/4 inch thick.
        3. Add the Filling:
          • Spread the nut mixture evenly over the rolled-out dough.
        4. Roll the Dough:
          • Carefully roll up the dough from one end to form a tight log. Slice the log into 1-inch pieces.
        5. Arrange in Baking Dish:
          • Arrange the dough slices in the prepared baking dish, packing them closely together.
        6. Second Rise:
          • Cover the baking dish with a clean kitchen towel and let the rolls rise for an additional 30 minutes.

        Step 4: Bake and Prepare the Syrup

        1. Bake the Dessert:
          • Bake in the preheated oven for 25-30 minutes, or until the rolls are golden brown and cooked through.
        2. Prepare the Syrup:
          • While the dessert is baking, prepare the syrup. In a saucepan, combine the granulated sugar, water, and lemon juice. Bring to a boil, then reduce heat and simmer for about 10 minutes, or until slightly thickened. If using, add the rosewater or orange blossom water at the end of cooking. Allow the syrup to cool.

        Step 5: Finish the Dessert

        1. Pour Syrup:
          • As soon as the dessert comes out of the oven, pour the cooled syrup evenly over the hot rolls.
        2. Cool and Serve:
          • Allow the dessert to cool in the baking dish for at least 30 minutes before serving. The syrup will soak into the rolls, making them sweet and moist

            Tips for Perfect Sultan Sarma

            • Even Rolling: Make sure to roll the dough evenly to ensure consistent cooking and a uniform texture.
            • Cooling: Allow the dessert to cool completely before serving to let the syrup soak in properly.
            • Nuts: Feel free to substitute walnuts with pistachios or other nuts of your choice for different flavor variations.

            Conclusion

            Sultan Sarma is a delightful Turkish dessert that brings together the rich flavors of nuts, cinnamon, and a sweet syrup. Its elegant presentation and luxurious taste make it a perfect choice for special occasions or as a memorable treat. Enjoy preparing and indulging in this traditional dessert with family and friends!

             

             

            .

  • Creamy chocolate dessert: Easy and delicious recipe

    Creamy chocolate dessert: Easy and delicious recipe

    Creamy chocolate dessert: Easy and delicious recipe

    Table of Contents

    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.
  • Sugar and Flour-Free Chocolate Cake: A Delicious 5-Minute Preparation

    Sugar and Flour-Free Chocolate Cake: A Delicious 5-Minute Preparation

    Sugar and Flour-Free Chocolate Cake

    Table of Contents

    In today’s fast-paced world, we all crave a little indulgence from time to time, and what better way to satisfy your sweet tooth than with a decadent chocolate cake? The best part is, we’ve come up with a recipe that’s not only delicious but also healthier as it’s free from sugar and flour. In just 5 minutes of preparation, you can treat yourself to a guilt-free chocolate delight. Let’s dive right into the details of this delectable treat!

    Ingredients:
    • 1.8 ounces (50 grams) of chocolate
    • 4 tablespoons of cocoa powder
    • 2 tablespoons of milk
    • 2 bananas
    • 2 eggs
    • 1/2 teaspoon baking powder

    Preparation of Sugar and Flour-Free Chocolate Cake:

    Preparing the Batter
    1. Start by peeling the ripe bananas and cutting them into slices.
    2. Place the banana slices in a kitchen blender along with the two eggs.
    3. Add the cocoa powder and baking powder to the blender.
    4. Blend the ingredients together until you achieve a smooth, lump-free, and creamy consistency.
    Baking the Cake
    1. Take a 14 cm wide cake tin and grease it lightly to prevent sticking.
    2. Pour the smooth batter into the cake tin.
    Microwaving
    1. Place the cake tin in the microwave for 5-8 minutes, or until the cake is fully set.
    2. Be sure to check on it periodically to avoid overcooking.
    Preparing the Chocolate Topping
    1. While the cake is in the microwave, you can prepare the chocolate topping.
    2. Chop the chocolate into small pieces and place them in a microwave-safe bowl.
    3. Add the milk to the bowl with the chocolate pieces.
    4. Microwave the mixture for short intervals, stirring in between until the chocolate is completely melted and you have a smooth, velvety chocolate sauce.
      Garnishing and Serving
      1. Once the cake is done, carefully remove it from the microwave.
      2. Place a plate over the top of the cake tin and invert it to release the cake onto the plate.
      3. Pour the melted chocolate sauce generously over the cake, allowing it to flow over the edges, creating a tempting chocolate cascade.
      4. Let the cake cool for a few minutes before slicing it into servings.
      5. Serve your sugar and flour-free chocolate cake slices on a saucer or dessert plate.
      Conclusion:

      In just a matter of minutes, you’ve created a delectable sugar and flour-free chocolate cake that’s not only easy to make but also incredibly tasty. Whether you’re satisfying your sweet cravings or treating your loved ones to a delightful dessert, this recipe is a winner. Enjoy the guilt-free pleasure of chocolate goodness without compromising on flavor or health.

  • Tiramisu Recipe Mascarpone Filling Serve your homemade

    Tiramisu Recipe Mascarpone Filling Serve your homemade

    Tiramisu Recipe Mascarpone Filling Serve your homemade

    Ingredients:

    For the Mascarpone Filling:

    1 1/2 cups mascarpone cheese
    1/2 cup granulated sugar
    2 teaspoons vanilla extract
    4 large egg yolks
    1 cup heavy cream

    For the Coffee Soaking Mixture:

    1 1/2 cups brewed espresso or strong coffee, cooled
    2 tablespoons coffee liqueur (optional)
    1/4 cup granulated sugar

    For Assembling:

    24-30 ladyfinger cookies (Savoiardi)
    Unsweetened cocoa powder, for dusting

    Directions:

    1.In a shallow dish, combine the brewed espresso or coffee, coffee liqueur (if using), and 1/4 cup of granulated sugar. Stir until the sugar is dissolved. Set aside to cool.
    2.In a mixing bowl, beat the mascarpone cheese, 1/2 cup of granulated sugar, and vanilla extract until well combined and smooth.
    3.In a separate bowl, whisk the egg yolks until they become pale in color.
    4.Gently fold the whisked egg yolks into the mascarpone mixture until fully incorporated.
    5.In a separate bowl, whip the heavy cream until stiff peaks form.
    6.Carefully fold the whipped cream into the mascarpone mixture until you have a smooth and creamy filling. Be gentle to maintain the light texture.
    7.Quickly dip each ladyfinger into the coffee mixture. Be careful not to soak them too long, just a quick dip to moisten them.
    8.Arrange a layer of dipped ladyfingers in the bottom of a serving dish or individual dessert cups.
    9.Spread half of the mascarpone filling over the ladyfingers.
    10.Repeat with another layer of dipped ladyfingers and the remaining mascarpone filling.
    11.Cover the tiramisu and refrigerate for at least 4 hours or overnight. This allows the flavors to meld and the dessert to set.
    12.Before serving, dust the top of the tiramisu with unsweetened cocoa powder
    13.Serve your homemade tiramisu chilled and savor the layers of creamy goodness and coffee-infused flavor.