PST-Algerie

Category: healthy food

  • Cheesy Baked Potato and Vegetable Casserole

    Cheesy Baked Potato and Vegetable Casserole

    Cheesy Baked Potato and Vegetable Casserole

    Table of Contents

    Ingredients:

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

    Directions:

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

    HOMEMADE CUPCAKES

    GREDIENTS: 

    3 units of  egg

    200 grams of wheat flour

    190 grams of sunflower oil

    180 grams of sugar

    50 grams of milk

    1 unit of lemon

    7 grams of chemical yeast (baking powders)

    1 small tablespoon of cinnamon powder

    A pinch of salt

     

     

    PREPARATION:

    1. Put the flour, chemical yeast, cinnamon powder and zest of a lemon in a bowl. If we wish, we can substitute the lemon peel for orange peel. With the help of a spoon, we mix all the ingredients so that they are evenly distributed.

    2. In another bowl, put all 3 eggs and beat until you get a foamy mixture. If you have an electric rod beater, use it, because the result will be a mass full of air. If you don’t have this little appliance on hand, you can beat eggs with a manual rod. The process will be more laborious but the result will be equally satisfying.

    3. Once we’ve beaten the eggs, we add the sugar little by little as we continue to beat so that it is perfectly incorporated. Next, let’s see the milk bowl. We keep on banging. Let’s pour the oil slowly as we continue to work the mixture with the rod. Once the liquids are incorporated, we add a pinch of salt and beat so that it is distributed over the dough.

    4. Finally, we throw, little by little, the flour we have in the other bowl, without stopping beating at any time. We will take special care so that we don’t have lumps of flour in the dough. Once we have our dough ready, we cover the bowl with plastic and put it in the fridge where we leave it for at least an hour. After downtime, we put the oven to heat to 2100C.

    5. We took the bowl out of the fridge and set out to spread its contents among the paper capsules. Before we do so, we must put the capsules inside metal molds so the muffins hold their shape and don’t scatter in the oven. We filled the molds about 3/4 part of their capacity.

    6. Once the dough is distributed, we sprinkle some granulated sugar on the surface of it. This way, we will create a delicious crust that is typical for cupcakes.

    7. Once the oven has reached the scheduled temperature, we insert the metal molds and bake, at 2100C, for 15 minutes or until the inside of the muffins are cooked through. To check the cooking point we insert a chopstick into the dough; if when removing it, it presents remnants of dough attached, we prolong the cooking a few more minutes.

    8. After removing them from the oven, we leave them in the metal molds for 5 minutes. After 5 minutes, remove the muffins from the metal molds and place them to cool on a metal grate. Once cold, they are ready to be consumed.

  • date and walnut cake:

    date and walnut cake:

    Here’s a simple and delicious recipe for a date and walnut cake:

    Ingredients

    • 1 cup (200g) dates, pitted and chopped
    • 1 cup (240ml) boiling water
    • 1 tsp baking soda
    • 1/2 cup (120ml) vegetable oil (or melted butter)
    • 1 cup (200g) brown sugar
    • 2 large eggs
    • 1 tsp vanilla extract
    • 1 1/2 cups (190g) all-purpose flour
    • 1 tsp baking powder
    • 1/2 tsp salt
    • 1 cup (100g) walnuts, chopped

    Instructions

    1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
    2. Prepare the dates: In a bowl, combine the chopped dates and boiling water. Stir in the baking soda and let it sit for about 10-15 minutes until softened.
    3. Mix wet ingredients: In a large bowl, whisk together the oil and brown sugar until combined. Add the eggs and vanilla, mixing well.
    4. Combine mixtures: Stir the date mixture into the wet ingredients until fully combined.
    5. Dry ingredients: In another bowl, sift together the flour, baking powder, and salt.
    6. Combine everything: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in the chopped walnuts.
    7. Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.
    8. Cool and serve: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy!

    Optional

    • Frosting: You can top the cake with cream cheese frosting or a simple glaze for added sweetness.
    • Serving suggestion: This cake is great on its own or served with a scoop of vanilla ice cream!

    Enjoy your baking!

  • Msemen Recipe: Moroccan Layered Flatbread

    Msemen Recipe: Moroccan Layered Flatbread

    Msemen Recipe: Moroccan Layered Flatbread

    Table of Contents

    Ingredients for 8 Msemen:

      • 300 g (2 1/2 cups) all-purpose flour
      • 300 g (2 1/2 cups) extra fine wheat semolina
      • 370 ml (1 1/2 cups) water
    • 1 tablespoon sugar
    • 1 teaspoon salt

    For Shaping:

      • 80 g (1/3 cup) melted butter
      • 40 g (1/4 cup) extra fine wheat semolina
      • Oil (for greasing)
    • 1 teaspoon baking powder

    Directions:

      1. Prepare the Dough: In a large bowl, mix the flour, semolina, sugar, and salt. Gradually add water while mixing until you form a smooth dough. Knead the dough for about 10 minutes until it’s soft and elastic.
      1. Rest the Dough: Cover the dough with a cloth and let it rest for 30 minutes.
      2. Shape the Msemen: Divide the dough into 8 equal balls. On a lightly greased surface, flatten each ball, brush with melted butter, sprinkle with semolina, and fold into a square. Repeat for all balls.
      3. Cook the Msemen: Heat a skillet over medium heat. Place each square on the skillet and cook for 2-3 minutes on each side, until golden brown and crispy.
    1. Serve: Enjoy the Msemen warm, with honey, jam, or any topping of your choice.

    Serving Suggestions:

      • Serve with honey or jam for a sweet treat.
    • Pair with savory fillings like cheese or cooked vegetables.

    Cooking Tips:

      • Make sure the dough is well-kneaded to achieve the right texture.
    • Don’t skip the resting time; it helps make the dough more pliable for shaping.

    Nutritional Benefits:

      • A good source of carbohydrates for energy.
    • Semolina provides protein and fiber.
    See also  Sip Your Way to Health with the Best Beet Juice Recipe

    Dietary Information:

      • This recipe is vegetarian.
    • Can be made vegan by substituting butter with a plant-based alternative.

    Storage:

      • Store in an airtight container at room temperature for up to 2 days. Reheat before serving.
    • Msemen can also be frozen for up to 3 months.
  • AIR FRYER CHEESY MASHED POTATO PUFFS

    AIR FRYER CHEESY MASHED POTATO PUFFS

    Ingredients

    • Mashed Potatoes: 710 ml 3 cups, chilled
    • Cheddar Cheese: 240 ml 1 cup, shredded
    • Egg: 1 large
    • Chives: 60 ml 1/4 cup, chopped
    • All-Purpose Flour: 60 ml 1/4 cup
    • Garlic Powder: 1/2 teaspoon
    • Salt and Pepper: To taste
    • Parmesan Cheese: 120 ml 1/2 cup, grated
    • Grease: For the muffin pan

    Instructions

    1. Begin by preheating your air fryer to 400°F (200°C) and greasing a mini muffin pan.(I use oven air fryer but you can make it in basket air fryer too)
    2. Mix the cold mashed potatoes with shredded cheddar, chives, flour, garlic powder, salt, and pepper. Add the egg and blend well.
    3. Shape the mix into balls, roll in Parmesan, and press into the muffin cups.
    4. Bake until the edges turn golden, about 15-20 minutes.
    5. Cool slightly, then serve and relish the cheesy goodness.

    Amount Per Serving

    Calories:  kcal

    Serving:  servings, Carbohydrates: 21.5 g, Protein: 22.5 g, Fat: 3.5 g, Saturated Fat: 1 g, Cholesterol: 69 mg, Sodium: 426.5 mg, Fiber: 1.5 g, Sugar: 1.5 g

  • Company Chicken Casserole

    Company Chicken Casserole

    Ingredients

    • 4 boneless, skinless Chicken breasts
    • 1 cup chicken broth
    • 2 garlic cloves, freshly minced
    • 1 small onion, cut into wedges, use 2 wedges
    • 4 cups Herb flavored Stuffing mix
    • 4 tbsp butter
    • 1 can cream of chicken soup
    • 1 pint sour cream
    • 8 ounces broccoli florets, frozen, but thawed

    Instructions

    FIRST STEP:

    In a large pan on the stove, pour in the chicken broth, minced garlic and onion.

    Place the chicken on top of that mix and allow to come to a boil

    SECOND STEP:

    Once it reaches the boiling point, reduce the heat to medium low and cover to cook for 20 minutes

    Remove the chicken from the broth and shred each piece. Set to the side, save the broth for later

    THIRD STEP:

    Melt the butter and pour it over the stuffing mix in a bowl. Mix together in a large saucepan

    Mix the sour cream and saved chicken broth with a hand mixer, add in the cream of chicken soup

    FOURTH STEP:

    Place the stuffing mix at the bottom of a casserole dish and place the chicken on top of the stuffing

    Then layer the broccoli on top of the chicken

    FIFTH STEP:

    Pour the combined soup mixture over the top and spread a little of the stuffing mix over the top

    Bake in a preheated oven at 350* for 30 minutes

    Enjoy!

  • Buckeye Brownies

    Buckeye Brownies

    Ingredients

    •             I Box Brownie Mix, prepared according to the package
    •             1 cup Butter, softened
    •             1 cup Peanut Butter, you can use creamy or chunky
    •             2 cups Confectioners Sugar
    •             6 ounces Chocolate Chips, melted

    Instructions

    FIRST STEP:

    Preheat the oven to 350* (or the temperature on the box)

    Prepare the pan according to the package directions

    SECOND STEP:

    Bake for 20 to 25 minutes

    Set the pan to the side to cool

    THIRD STEP:

    In a mixing bowl combine the peanut butter and confectioners sugar until the mix is fluffy

    Spread the peanut butter mixture over the top of the cooled brownies

    Place the pan in the refrigerator and chill for 1 hour

    Melt the Chocolate chips and pour over the peanut butter layer

    Allow the chocolate Ganache to set and harden

    Cut into squares and serve

    Enjoy!

    Nutrition Information:
  • Cottage Cheese and Coconut Flake Cake

    Cottage Cheese and Coconut Flake Cake

    Cottage Cheese and Coconut Flake Cake

    Table of Contents

    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. Preheat the oven: Preheat your oven to 160°C (320°F).
      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. 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. 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.
  • Homemade Energy Bars

    Homemade Energy Bars

    Homemade Energy Bars

    Table of Contents

    Ingredients (Makes 12 pieces)

      • 1 cup dates (130g)
      • 1/2 cup dried apricots (80g)
      • 1/2 cup prunes (80g)
      • 1/2 cup cashews (70g)
      • 1 cup desiccated coconut (60g)
    • 1-2 tbsp ground oats (optional)

    Nutritional Information (Per Piece)

      • Calories: 129
      • Fat: 6g
    • Carbohydrates: 19.7g
    • Protein: 2g

    Directions

      1. Soak the Fruits:
          • Soak 1 cup of dates and 1/2 cup of dried apricots in hot water for 10 minutes to soften them.

         

      2. Grind the Cashews:
        • Use a food processor to grind 1/2 cup of cashew nuts until they are finely chopped.
      1. Blend the Fruits:
        • Add the soaked dates and apricots to the food processor, along with 1/2 cup of prunes.
        • Blend for 1-2 minutes until the mixture is smooth and well combined.
      1. Add Dry Ingredients:
        • Add 1 cup of desiccated coconut to the mixture and blend again to combine.
        • If the mixture is too sticky, add 1-2 tablespoons of ground oats and blend until the desired consistency is reached.
      1. Shape the Mixture:
          • Line a baking tray with parchment paper.
          • Spread the mixture on the tray, pressing it down with your hands to create an even layer.
          • Smooth the top with the back of a spoon or a spatula.

         

      2. Chill:
        • Place the tray in the fridge or freezer for about 30 minutes to firm up the mixture.
      1. Cut into Bars:
        • Once the mixture is firm, remove it from the fridge or freezer.
        • Cut into bars or bite-sized pieces.
    1. Store:
      • Store the energy bars in an airtight container in the fridge.

    Serving Suggestions

    These homemade energy bars are perfect for a quick snack, a pre-workout boost, or a healthy treat. Enjoy them on their own or with a cup of tea or coffee.

    Cooking Tips

    • If you prefer a sweeter taste, you can add a little honey or maple syrup to the mixture.
    • Experiment with different nuts or dried fruits to create your favorite combination.

    Nutritional Benefits

    These energy bars are packed with natural sugars, healthy fats, and fiber, providing a quick and sustained energy boost. They are also a great source of vitamins and minerals from the dried fruits and nuts.

    Dietary Information

      • Vegetarian: Yes
      • Gluten-Free: Yes (if using gluten-free oats)
      • Dairy-Free: Yes

    Storage Tips

    Store the energy bars in an airtight container in the fridge for up to a week. For longer storage, keep them in the freezer and thaw as needed.

  • Quick N Easy Crispy Chicken Strips

    Quick N Easy Crispy Chicken Strips

    Quick N Easy Crispy Chicken Strips

    Homemade Oven-Baked Breaded Chicken Strips: A Family Favorite

    Introduction: These oven-baked breaded chicken strips are not only a hit with the kids but also perfect for the entire family. Packed with flavor and texture, they are a healthier alternative to processed chicken strips and are Slimming World compatible. Made with real chicken and handmade breadcrumbs, these strips are tender, flavorful, and easy to make. Say goodbye to frozen, ready-made chicken and hello to a homemade delight that everyone will love.

    Preparation Time: 15 Minutes Cooking Time: 20 Minutes Total Time: 35 Minutes

    Ingredients for Quick and Easy Crispy Chicken Strips:

    • 450g (16oz) boneless, skinless chicken breasts, cut into strips
    • 1 egg
    • 1 tablespoon of maple syrup
    • 1 teaspoon of whole-grain mustard
    • 3 slices (120g/4.5oz) of whole-wheat bread
    • 1 teaspoon of paprika
    • Pinch of garlic powder
    • Cooking oil spray
    • Optional: Pinch of chili or cayenne powder (instead of paprika) for a spicy alternative

    Instructions for Quick and Easy Crispy Chicken Strips:

    1. Prepare Breadcrumbs: Place the wholemeal bread in a food processor to produce breadcrumbs.
    2. Prepare Egg Mixture: In a shallow bowl, combine the maple syrup, egg, and whole-grain mustard.
    3. Prepare Breadcrumb Mixture: In another shallow dish, mix the whole wheat breadcrumbs, paprika, garlic powder, salt, and black pepper.
    4. Coat Chicken Strips: Refrigerate the chicken strips in the egg mixture for 1 hour.
    5. Preheat Oven: Preheat the oven to 200°C/400°F (gas mark 6).
    6. Coat and Bake: Dip each chicken strip in the egg mixture, then lay it on a baking sheet lined with parchment paper. Coat the top with cooking oil spray.
    7. Bake: Bake for approximately 20 minutes or until the chicken is golden, cooked through, and tender.
    8. Optional Cheese Addition: If you have extra HEa, add shredded cheese to the breadcrumb mixture for an extra cheesy twist.
    9. Serve: Serve the crispy chicken strips with your preferred accompaniments and enjoy a delicious homemade meal.

    Notes:

    • This recipe is suitable for Slimming World and Weight Watchers.
    • Each serving contains approximately 12 HEb and 1 syn per serving at Slimming World, and 3 WW Flex/Freestyle Smart Points per serving.

    Nutrition Information (Per Serving):

    • Serving Size: 1 serving
    • Calories: 267
    • Total Fat: 4.3g
    • Saturated Fat: 0.6g
    • Cholesterol: 221mg
    • Sodium: 516mg
    • Carbohydrates: 15.6g
    • Fiber: 2g
    • Sugar: 5.3g
    • Protein: Information for Protein Missing

    Ingredients For Quick N Easy Crispy Chicken Strips 

    • 450g (16oz) boneless skinless chicken breasts, cut into strips
    • 1 egg
    • 1 tablespoon of maple syrup
    • 1 tsp of whole-grain mustard
    • 3 slices (120g/4.5oz) of Whole-wheat bread
    • 1 tsp of paprika
    • pinch of garlic powder
    • cooking oil spray
    • optional: a pinch of chilli or cayenne powder (instead of paprika) for a spicy alternative

    Instructions For Quick N Easy Crispy Chicken Strips 

    1. To produce breadcrumbs, place the wholemeal bread in a food processor.
    2. Combine the maple syrup, egg, and mustard in a shallow bowl.
    3. Mix the whole wheat breadcrumbs, paprika, garlic powder, salt, and black pepper in a separate shallow dish.
    4. Refrigerate the chicken strips in the egg mixture for 1 hour.
    5. Preheat the oven to 200°C/400°F (gas mark 6).
    6. Dip each chicken strip in the egg mixture and lay on a baking sheet lined with parchment paper.
    7. Coat the top with cooking oil spray.
    8. Bake for about 20 minutes, or until the chicken is golden, cooked through, and tender.
    9. If you have some extra HEa, add some shredded cheese to the breadcrumbs mixture.
    10. Serve with your preferred accompaniments.
  • Quick Homemade Bread (Baked or Fried)

    Quick Homemade Bread (Baked or Fried)

    Quick Homemade Bread (Baked or Fried)

    Table of Contents

    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.
  • Puff Pastry with Custard and Whipped Cream

    Puff Pastry with Custard and Whipped Cream

    Puff Pastry with Custard and Whipped Cream

    Table of Contents

    Ingredients

    For Puff Pastry:

      • ¾ cup (75g) all-purpose flour
      • ½ cup (130ml) water
      • Pinch of salt
    • 3.5 tbsp (50g) butter
    • 2 large eggs

    For Custard Cream:

      • 2 egg yolks
      • ¾ cup (200ml) milk
      • 3 tbsp (40g) sugar
    • 2.5 tbsp (20g) all-purpose flour

    For Whipped Cream:

      • ⅔ cup (150ml) heavy cream
    • 1 tbsp (15g) sugar

    Directions

    1. Prepare the Puff Pastry:
        • Preheat the oven to 200°C (392°F).
        • In a saucepan, bring the water, butter, and a pinch of salt to a boil.

       

        • Add the flour all at once, stirring vigorously until the mixture forms a smooth dough.
        • Remove from heat and allow to cool slightly. Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
        • Pipe or spoon the dough onto a baking sheet lined with parchment paper.

       

      • Bake at 200°C (392°F) for 10 minutes, then reduce the temperature to 180°C (356°F) and bake for another 20 minutes. Finally, lower the temperature to 160°C (320°F) and bake for 10 more minutes.
    2. Make the Custard Cream:
        • In a saucepan, whisk together the egg yolks, sugar, and flour until smooth.

       

        • Gradually add the milk while whisking constantly.
        • Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens.
        • Remove from heat and let cool.

       

    3. Prepare the Whipped Cream:
        • In a chilled bowl, whip the heavy cream with sugar until soft peaks form.
        • Gently fold in the custard cream into the whipped cream until fully combined.

       

    4. Assemble the Pastries:
        • Once the puff pastries have cooled, slice them in half horizontally.
        • Fill each pastry with the custard cream mixture.

       

      • Dust the top with powdered sugar if desired.

    Serving Suggestions

      • Serve with a dusting of powdered sugar or a drizzle of chocolate sauce.
    • Pair with fresh berries or a side of fruit compote for added flavor.

    Cooking Tips

      • Ensure the dough cools slightly before adding the eggs to avoid scrambling.
      • If you prefer a more stable filling, chill the custard cream before folding it into the whipped cream.
    • Use a piping bag to fill the pastries for a neater presentation.

    Nutritional Benefits

      • This dessert provides a source of protein from the eggs and a satisfying dose of calcium from the milk and cream.
      • While indulgent, it can be enjoyed as part of a balanced diet.

    Dietary Information

    • Contains gluten, dairy, and eggs.
    • Not suitable for vegan or gluten-free diets.

    Nutritional Facts (per serving)

      • Calories: 250
      • Protein: 4g
      • Carbohydrates: 20g
      • Fat: 18g
    • Sugar: 10g

    Storage

    • Store the filled pastries in an airtight container in the refrigerator for up to 2 days.
    • Unfilled pastries can be frozen for up to 1 month.
  • Baked Zucchini Fritters

    Baked Zucchini Fritters

    Ingredients

    • 2 pounds of zucchini, shredded. This would be about 6 cups of shredded zucchini
    • 2 cloves of garlic, grated
    • 2 large eggs
    • ½ cup flour
    • ½ cup parsley (you could use dill or green onions)
    • Salt and pepper to taste

    Instructions

    FIRST STEP:

    In a large bowl, place the shredded zucchini, sprinkle with 1 tsp salt, stir and let sit for 10 minutes.

    In another large bowl combine the eggs, flour and garlic. Add in desired salt and pepper and the parsley, (or which herb you use)

    SECOND STEP:

    Using your hands, squeeze as much liquid out of the zucchini as is possible. Add this to the bowl with the egg mixture, do the zucchini in batches

    Stir well to combine

    THIRD STEP:

    Preheat the oven to 400*, place parchment on two large baking trays

    Using a large ice cream scoop, place scoops of the batter onto the baking sheets, flattening with the back of the scoop

    FOURTH STEP:

    Bake for 10 to 12 minutes, flip over and bake for another 10 to 12 minutes

    These can be served cold or hot, Sour Cream, Greek yogurt or other dipping sauces or bowls as desired.

    Enjoy!

  • Chicken and Biscuit Baked Casserole

    Chicken and Biscuit Baked Casserole

    Ingredients

    • 3 cups Chicken, canned or shredded from leftover meal
    • 2 cans Cream of Chicken Soup, condensed
    • 1 ½ cups Sour Cream
    • 1 cup Cheddar Cheese, grated
    • 2 tbsp Ranch Dressing mix
    • ¼ c. bacon chopped
    • 1-12 ounce tube of Grands Biscuits
    • 1 cup grated Cheddar Cheese, additional

    Instructions

    FIRST STEP:

    Preheat the oven to 350*

    Lightly spray a 9×13 baking pan with a non-stick spray

    In a bowl combine the soup mix, sour cream, 1 cup grated cheese, Ranch dressing mix and the bacon

    Add the chicken and blend well

    SECOND STEP:

    Pour the mix into the prepared pan and top with the remaining grated cheese

    THIRD STEP:

    Bake for 25 to 35 minutes, until the biscuits are golden brown and the cheese is beginning to bubble

    Enjoy!

  • Crispy Fried Fish

    Crispy Fried Fish

    Crispy Fried Fish

    Do you love this crispy batter-dipped fish? Crispy on the outside, with the fish cooked perfectly on the inside, it is hard to resist this fish.

    Growing up, this was a favorite restaurant of mine. I remember when the Long John Silver’s first opened in Pueblo, Colorado. My family got in the car, and we soon munched on this fish.

    This batter is very close to the Fish and Chips served overseas. This recipe is unique because the fish is crispy, but it isn’t done with a beer batter. Club soda is the key ingredient that makes this crispy fish batter special.

    The batter has baking soda and baking powder in it, and when combined with the club soda, it gives the batter a unique lift you will love.

    What Makes This Recipe The Best Copycat Long John’s Fish Batter Recipe ?

    Fish sticks are a staple fast food favorite on both sides of the Atlantic. While England may have a stronger tradition of fish and chip shops, a few popular chains exist in the US, including Long John Silver’s.

    For over 50 years, the brand’s restaurants have been churning out deliciously crispy fried fish. While you won’t find Long John Silver’s everywhere, once you taste the crispy batter of their fried fish, you’ll want to enjoy it often. With this tried and true copycat recipe, you can make it anytime!

    Why This Is One Copycat Long John Silvers Fish Batter Recipe You Must Try ?

    This version doesn’t attempt to recreate the classic heavier flavor of Britain’s fried fish. Instead, the battered fish recipe below goes with a more pronounced mixture of seasonings and club soda that recreates the taste of the Long John Silvers fish batter recipe.

    Ingredients

    • 1 ½ cups club soda
    • ½ tsp salt
    • ½ tsp baking soda
    • ½ tsp baking powder
    • 1 ½ to 1 ¾ cup all purpose flour
    • 4 tbsp cornstarch

    Instructions

    Instructions

    FIRST STEP:

    Heat the oil in a skillet
    Begin by combining the dry ingredients, salt, baking powder, flour, cornstarch and baking soda

    SECOND STEP:

    Gently stir in the club soda. You do not want to over stir because the bubbles will pop and dissipate.

    THIRD STEP:

    Fry the fish as soon as you have coated it with batter.

    Enjoy