Category: healthy food

Everyone loved it after trying it – easy, economical and tasty dish.

Table of Contents

Bread rolls: the recipe for fried and baked rolls

Ingredients

WHITE BREAD
8 slices
BAKED HAM
8 thin slices
EMMENTAL
8 thin slices
EGG
2
BREAD CRUMBS
to taste
SALT
to taste
EXTRA VIRGIN OLIVE OIL
to taste
FOR FRYING
PEANUT SEED OIL
to taste

instruction

1. Bread rolls are filled rolls, characterized by a tasty and stringy centre, ideal to bring to the table as an appetizer or second course to accompany your favorite side dish. In our recipe we offer them both fried , for an ultra-delicious version, and cooked in the oven, for a lighter but equally tasty version, suitable for those who pay attention to their figure.
2. Making them at home is very simple. Simply remove the crust from the bread, gently crush the slices with a rolling pin and then fill them with thinly sliced ​​cooked ham and Emmental . At this point all you have to do is wrap the bread on itself, let the resulting cylinders harden in the fridge for half an hour and finally dip them in the egg, previously beaten with a pinch of salt, and in the breadcrumbs . Once ready, you can decide whether to dip the rolls in boiling seed oil until they are golden and fragrant, or whether to arrange them on a baking tray with a drizzle of olive oil and place them in a preheated oven at 200°C for about 20 minutes: in both cases they will be delicious.
3. Also excellent to serve at aperitif time , as a tasty finger food, or for a party buffet , together with other savory appetizers, these delicious morsels can be customized to your liking with your favorite ingredients. Instead of Emmental you can use scamorza, provola, dry mozzarella for pizza or other stretched curd cheese, or you can replace the cooked cheese with speck, well-drained anchovy fillets , chopped dried cherry tomatoes or with grilled vegetables .
4. To optimize time, you can package the rolls in advance and then store them in the fridge, wrapped in cling film, until ready for service: the important thing, to appreciate them in all their goodness, will be to cook them when the guests arrive and consume them immediately, very hot.
5. Find out how to prepare bread rolls following the step-by-step procedure and advice. If you liked this recipe, also try the mozzarella skewers in carrozza or try your hand at other delicious appetizers with pancarré .
   

   How to prepare bread rolls

   Step 1 Remove the crust from the bread 1.

   Step 2 Gently crush the bread slices with a rolling pin2.

   Step 3 Place the thinly sliced ​​cooked ham in the center3.

   Step 4 Cover with a slice of cheese4.

   Step 5 Roll the bread on itself
   5in order to obtain many rolls.

   Step 6 Arrange the bread rolls on a cutting board 6, wrap them with a sheet of cling film and leave them to harden in the fridge for half an hour.

   Step 7 Once the time has passed, dip the rolls in the egg 7, previously beaten with a pinch of salt.

   Step 8 Roll them in breadcrumbs8.

   Step 9 Arrange half the rolls on a baking tray, drizzle them with a drizzle of extra virgin olive oil 9and put them in a preheated oven at 200°C for about 20 minutes.

   Step 10 Once cooked, take the rolls out of the oven and fry the remaining ones in boiling seed oil10.

   Step 11 When they are golden and fragrant, remove them with a slotted spoon and let them drain on a sheet of absorbent kitchen paper11.

   Step 12 Arrange the bread rolls, fried and baked, on a serving plate 12, bring to the table and serve

Plum and Cocoa Cake Recipe

Ingredients

Wet Ingredients:

• 1 large egg
• 50 g sugar (about 1/4 cup)
• 1 tablespoon yogurt
• 30 ml vegetable oil (about 2 tablespoons)

Dry Ingredients:

• 150 g all-purpose flour (about 1 1/4 cups)
• 1 teaspoon baking powder
• 1 tablespoon cocoa powder

Fruit:

• 4 plums, halved and pitted

Optional:

• Powdered sugar, for dusting

Nutrition Information

• Servings: 8 slices
• Calories per serving: Approximately 150 kcal
• Fat: 7g
• Carbohydrates: 20g
• Protein: 3g

Instructions

1. Prepare the Plums

Start by preheating your oven to 180°C (350°F). As the oven warms up, halve and pit the 4 plums, setting them aside once prepared. The plums will serve as the star of the cake, providing both flavor and texture.

2. Mix the Wet Ingredients

In a medium-sized mixing bowl, beat the egg and sugar together until the mixture becomes pale and slightly frothy. This step is crucial as it incorporates air into the mixture, which will help give the cake a light texture. Next, add the yogurt and vegetable oil to the egg mixture, stirring until everything is well combined. The yogurt not only adds moisture but also contributes a slight tang that balances the sweetness of the sugar and richness of the cocoa.

3. Combine the Dry Ingredients

In a separate bowl, sift together the flour, baking powder, and cocoa powder. Sifting ensures that there are no lumps in the dry ingredients and helps to evenly distribute the baking powder, which is key for even rising. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. It’s important not to overmix the batter; doing so can result in a dense cake. The batter should be smooth and slightly thick.

4. Assemble the Cake

Prepare a 20 cm (8-inch) round cake pan by either greasing it with a bit of vegetable oil or lining it with parchment paper. Pour the cake batter into the prepared pan, spreading it evenly with a spatula. Once the batter is evenly distributed, arrange the plum halves on top, cut side down. The plums will slightly sink into the batter as it bakes, creating a beautiful marbled effect and ensuring each bite has a bit of fruit.

Oatmeal and Apple Muffins: A Quick, Healthy Dessert for Weight Loss

Ingredients

For the Muffins:

• 1 cup oatmeal (rolled oats or quick oats)
• 150 ml warm milk (about 2/3 cup)
• 2 apples, peeled, cored, and chopped
• 20 g butter (about 1 1/2 tablespoons)
• 1 large egg
• 50 g nuts (about 1/2 cup), chopped (e.g., walnuts, almonds, or pecans)
• Avocado oil (for greasing the muffin tin)

Nutrition Information

• Servings: 6 muffins
• Calories per serving: Approximately 150 kcal
• Fat: 7g
• Carbohydrates: 19g
• Protein: 4g

Instructions

1. Soak the Oatmeal

Start by combining 1 cup of oatmeal with 150 ml of warm milk in a medium-sized bowl. Stir the mixture well to ensure that the oats are fully soaked in the milk. Allow it to sit for 10 minutes. This step softens the oats, making them more digestible and giving the muffins a tender texture.

2. Cook the Apples

While the oats are soaking, prepare the apples. In a small pan, melt 20 g of butter over medium heat. Once the butter is melted and slightly bubbly, add the 2 chopped apples. Cook the apples for 5-7 minutes, stirring occasionally, until they become soft and slightly caramelized. This cooking process enhances the natural sweetness of the apples and adds a rich, buttery flavor to the muffins. Once done, set the apples aside to cool slightly.

3. Prepare the Muffin Batter

Preheat your oven to 180°C (360°F). This temperature ensures that the muffins bake evenly and develop a golden-brown crust.

In a large mixing bowl, lightly beat 1 large egg. This will help to bind the ingredients together and give the muffins structure. To the beaten egg, add the soaked oatmeal, the cooked apples, and 50 g of chopped nuts. Mix everything together until well combined. The nuts add a satisfying crunch and a dose of healthy fats, making the muffins more filling and nutritious.

4. Prepare the Muffin Tin

To prevent the muffins from sticking, grease a muffin tin with a small amount of avocado oil. Avocado oil is a healthy, high-heat oil that won’t break down in the oven, making it a great choice for baking. Spoon the batter evenly into the muffin cups, filling each about two-thirds full. This allows the muffins room to rise without overflowing.

5. Bake the Muffins

Place the muffin tin in the preheated oven and bake for 25-30 minutes. The muffins are done when they are golden brown on top and a toothpick inserted into the center comes out clean. Baking them at this temperature and time ensures that they cook through without drying out.

6. Serve

Once the muffins are baked, remove them from the oven and allow them to cool in the tin for a few minutes. This cooling period helps the muffins firm up, making them easier to remove from the tin. Afterward, transfer the muffins to a wire rack to cool completely.

Enjoy these Oatmeal and Apple Muffins warm or at room temperature. They are perfect for a quick breakfast, a healthy snack, or a guilt-free dessert. The natural sweetness from the apples and the wholesome goodness of oats make them a satisfying and nutritious choice.

Storage Tips

• Refrigeration: Store the muffins in an airtight container in the refrigerator for up to five days. This helps maintain their freshness and prevents spoilage.
• Freezing: For longer storage, freeze the muffins individually wrapped in plastic wrap or placed in a freezer-safe bag. They can be stored in the freezer for up to three months. To enjoy, simply thaw at room temperature or warm them in the microwave for a quick snack.

Recipe Variations

• Spice It Up: Add a teaspoon of cinnamon or nutmeg to the batter for a warm, spiced flavor that pairs beautifully with the apples.
• Fruit Swap: Try replacing the apples with pears or bananas for a different flavor profile. Both fruits work well with oatmeal and add natural sweetness.
• Sweetener Addition: If you prefer a sweeter muffin, add a tablespoon of honey or maple syrup to the batter before baking.

These Oatmeal and Apple Muffins are not only quick and easy to make but also a healthy option that can support your weight loss journey. With minimal ingredients and maximum flavor, they’re a great way to enjoy a sweet treat without any guilt.

Meyer Lemon Drizzle Cakes

Ingredients:

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, at room temperature

1 cup granulated sugar

2 large eggs

1/2 cup milk

1 teaspoon vanilla extract

1/4 cup Meyer lemon juice

1/2 cup confectioners’ sugar

Instruction:

1. Preheat the oven to 350°F (175°C). Grease a bundt cake pan or muffin tin with cooking spray or butter.

2. In a large bowl, whisk together the flour, baking powder, and salt until well combined.

3. In a separate bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing well after each addition.

4. Stir in the milk and vanilla extract until well combined.

5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

6. Stir in the Meyer lemon juice, making sure to incorporate it evenly throughout the batter.

7. Pour the batter into the prepared pan and bake for 35-40 minutes (or until a toothpick inserted into the center of the cake comes out clean).

8. While the cake is baking, prepare the Meyer lemon drizzle by mixing together the confectioners’ sugar and Meyer lemon juice in a small bowl.

9. Once the cake is finished baking, remove it from the oven and let it cool in the pan for 10 minutes.

10. Carefully remove the cake from the pan and place it on a wire rack set over a sheet of parchment paper.

11. Drizzle the Meyer lemon glaze over the top of the cake, allowing it to soak in and coat the cake evenly.

12. Serve the Meyer Lemon Drizzle Cake warm or at room temperature, garnished with fresh slices of Meyer lemon and a dusting of confectioners’ sugar, if desired.

Chocolate sticks

Ingredients:

1 egg
100g sugar
240g flour
4g baking powder
90g butter
400g melted chocolate

Preparation:

1. In a bowl, add the egg and sugar and mix until the sugar dissolves. Sift the flour and baking powder, add the butter and knead until you obtain a soft, homogeneous and compact dough.

2. Wrap the dough in plastic wrap and place in the refrigerator for about 40 minutes to harden.

3. After the time has passed, cut a short piece of dough and make a long, thick loaf just below a little finger. Cut the bread into sticks about 8-10 cm long.

4. Place the sticks inside a baking sheet lined with parchment paper and bake in the oven at 180°C/356°F for about 12 minutes.

5. Melt the chocolate and, with the help of tongs, completely immerse the cookies, one at a time, in the chocolate.

6. Place the togo on parchment paper and allow to cool completely before serving

Puff Pastry Wrapped Baked Apples with Cinnamon Cream

Ingredients

For the Puff Pastry Wrapped Apples:

• 200 g puff pastry (7.1 oz)
• 4 medium-sized apples, cored
• 20 g butter (0.7 oz)
• 10 g cinnamon (0.4 oz)
• 30 g brown sugar (1.1 oz)

For the Caramel Sauce:

• 200 g sugar (7.1 oz)
• 100 ml water (3.4 fl oz)
• 7 g salt (0.2 oz)
• 500 ml whipping cream, divided (16.8 fl oz)
• 20 ml lemon juice (0.7 fl oz)

For the Cinnamon Cream:

• 300 ml whipping cream (11 fl oz)
• 80 g powdered sugar (2.8 oz)
• Pinch of cinnamon

Nutrition Information

• Servings: 4
• Calories per serving: Approximately 500 kcal
• Fat: 30g
• Carbohydrates: 55g
• Protein: 4g

Instructions

1. Prepare the Apples

Begin by preheating your oven to 180°C (350°F). This temperature will ensure the puff pastry bakes to a perfect golden brown while the apples become tender.

Core the 4 medium-sized apples, removing the seeds but leaving the apples whole. Set the apples aside while you prepare the filling.

In a small pan, melt 20 g of butter over medium heat. Once the butter is melted, add 30 g of brown sugar and 10 g of cinnamon. Stir the mixture and let it cook for 1-2 minutes, until the sugar has fully dissolved and the mixture is bubbling slightly. Remove the pan from heat and allow the mixture to cool slightly.

2. Wrap the Apples in Puff Pastry

Roll out the 200 g of puff pastry on a lightly floured surface to about 1/4-inch thickness. Cut the pastry into 4 squares, each large enough to completely encase one of the apples.

Plum Crumble Cake Recipe

Ingredients

For the Cake:

• 10-12 fresh plums, halved and pitted
• 160 g sugar (about 3/4 cup)
• 100 g butter (about 1/2 cup), softened
• 1/2 teaspoon vanilla sugar (or vanilla extract)
• 3 large eggs
• 100 g yogurt or sour cream (about 1/2 cup)
• 1 teaspoon baking powder
• 280 g all-purpose flour (about 8 tablespoons)

For the Crumble Topping:

• 3 tablespoons all-purpose flour
• 2 tablespoons sugar
• 40 g butter (about 3 tablespoons), cold

Nutrition Information

• Servings: 12 squares
• Calories per serving: Approximately 220 kcal
• Fat: 11g
• Carbohydrates: 28g
• Protein: 3g

Instructions

1. Prepare the Cake Batter

Preheat your oven to 180°C (350°F). Prepare a baking dish (approximately 9×13 inches) by greasing it lightly with butter or lining it with parchment paper. This ensures that the cake doesn’t stick and makes it easier to remove once baked.

In a large mixing bowl, cream together the softened butter and 160 g of sugar until the mixture becomes light and fluffy. This step is crucial as it incorporates air into the batter, contributing to the cake’s tender texture. Next, add the eggs, one at a time, beating well after each addition. This gradual incorporation helps to maintain the airiness of the batter.

Stir in the vanilla sugar (or vanilla extract) and the yogurt or sour cream. The yogurt or sour cream adds moisture and a slight tang, which beautifully balances the sweetness of the plums and sugar.

In a separate bowl, sift together the flour and baking powder. Sifting ensures that the baking powder is evenly distributed, which is key for a consistent rise. Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. The batter should be smooth and just combined.

2. Assemble the Cake

Pour the prepared cake batter into the greased or lined baking dish, spreading it evenly with a spatula. This will create a uniform base for the plums and crumble topping.

Now, arrange the halved plums on top of the batter, cut side up. Gently press them into the batter, but not too deep; they should be slightly nestled into the surface. As the cake bakes, the plums will release their juices, creating pockets of fruity goodness throughout the cake.

3. Prepare the Crumble Topping

In a small bowl, combine the 3 tablespoons of flour and 2 tablespoons of sugar. Add the 40 g of cold butter, cutting it into the flour-sugar mixture with a fork or pastry cutter until it resembles coarse crumbs. The key to a good crumble topping is ensuring the butter is cold, as this prevents it from melting into the flour too quickly, preserving that desirable crumbly texture.

Evenly sprinkle the crumble mixture over the plums and cake batter. The crumble topping will add a satisfying crunch and extra sweetness that complements the softness of the cake and the tartness of the plums.

4. Bake the Cake

Place the assembled cake in the preheated oven and bake for 35-40 minutes. The cake is done when the top is golden brown and a toothpick inserted into the center comes out clean, indicating that the batter is fully cooked. If the crumble topping begins to brown too quickly, you can loosely cover the cake with aluminum foil to prevent it from burning.

Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. This short cooling period helps the cake set slightly, making it easier to slice without crumbling apart.

. Serve

After the cake has cooled slightly, slice it into squares and serve. This cake can be enjoyed warm, which enhances the flavors of the plums, or at room temperature, which allows the crumble to retain its crunch. For an extra touch of indulgence, pair the cake with a dollop of whipped cream or a scoop of vanilla ice cream.

Storage Tips

• Storing: The cake can be stored at room temperature for up to two days in an airtight container. If you prefer to keep it longer, it can be refrigerated for up to five days. Just be sure to let it return to room temperature or warm it slightly before serving for the best flavor and texture.
• Freezing: If you’d like to make the cake ahead, it freezes well. Wrap individual squares in plastic wrap and then place them in a freezer-safe bag. Thaw at room temperature before serving.

Recipe Variations

• Spiced Crumble: Add a pinch of cinnamon or nutmeg to the crumble topping for a warm, spicy note that complements the plums beautifully.
• Almond Twist: Substitute half of the flour in the crumble topping with ground almonds for a nutty flavor and extra crunch.
• Citrus Zest: Add the zest of a lemon or orange to the cake batter for a bright, citrusy twist that pairs wonderfully with the plums.

This Plum Crumble Cake is a delightful dessert that showcases the best of late summer’s bounty. It’s easy to make, visually stunning, and deliciously satisfying, making it a perfect choice for any occasion.

Delicious Bread for Breakfast

Ingredients:

3 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons active dry yeast
1 teaspoon salt
1 cup warm milk (110°F/45°C)
1/4 cup unsalted butter, melted
1 large egg
1 teaspoon vanilla extract
1/2 cup raisins or dried cranberries (optional)
1/2 teaspoon ground cinnamon (optional)

Instructions:

Step 1: Prepare the Dough
Activate the Yeast: In a small bowl, combine the warm milk and sugar. Sprinkle the active dry yeast over the top and let it sit for about 5-10 minutes, until it becomes frothy.
Mix Dry Ingredients: In a large mixing bowl, combine the flour and salt. If using cinnamon, add it to the flour mixture.
Combine Wet Ingredients: In another bowl, whisk together the melted butter, egg, and vanilla extract.
Step 2: Make the Dough
Mix Ingredients: Add the yeast mixture and the butter mixture to the flour mixture. Stir until a dough forms. If using raisins or dried cranberries, fold them into the dough at this stage.
Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, until the dough is smooth and elastic. You can also use a stand mixer with a dough hook attachment.
Step 3: Let the Dough Rise
First Rise: Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for about 1-1.5 hours, or until it has doubled in size.
Step 4: Shape and Second Rise
Shape the Dough: Once the dough has risen, punch it down to release the air. Turn it out onto a lightly floured surface and shape it into a loaf. Place the shaped dough into a greased 9×5-inch loaf pan.
Second Rise: Cover the loaf pan with a clean kitchen towel or plastic wrap and let it rise again in a warm place for about 30-45 minutes, or until it has risen to about 1 inch above the edge of the pan.
Step 5: Bake the Bread
Preheat Oven: Preheat your oven to 375°F (190°C).
Bake: Bake the bread in the preheated oven for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped. You can also check for doneness with an instant-read thermometer; the internal temperature should be around 190°F (88°C).
Step 6: Cool and Serve
Cool: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer the bread to a wire rack to cool completely.
Slice and Serve: Once cooled, slice the bread and serve it with your favorite breakfast accompaniments like butter, jam, honey, or cream cheese.

If you’ve ever tried your hand at making baklava at home, then you know what a process it is. Layers upon layers of delicate phyllo dough, lots of butter brushing, and a homemade nut filling– it’s not for the faint of heart. If you’re craving that sweet and nutty flavor, but aren’t up for undertaking the real deal then this Baklava Bundt Cake recipe is just the thing!While this recipe does require a few different steps, don’t be intimidated, they’re all easy! You’ll start out by mixing together a simple pistachio and walnut filling. This gets spread along the bottom of the bundt pan so it will be on top once it’s inverted. Next up is the cake batter. We’ve taken the easy route with a boxed white cake mix, but switched in the oil for butter and water for milk. This gives the cake a deliciously rich texture.

As the cake bakes you’ll prepare a simple honey sauce on the stove top. Allow time for the sauce to cool and thicken before drizzling it onto the cake for the best results. The final cake is nothing short of stunning so make sure to snap a pic before everyone digs in. If you’re looking for a new show-stopping recipe, you’ve found it!