PST-Algerie

Category: healthy food

  • BEST CHOCOLATE CHIP COOKIES

    BEST CHOCOLATE CHIP COOKIES

    This is the best chocolate chip cookie recipe ever! No funny ingredients, no chilling time, etc. Just a simple, straightforward, amazingly delicious, doughy yet still fully cooked, chocolate chip cookie that turns out perfectly every single time!

    Ingredients:

    • 1 cup butter, softened
    • 1 cup white sugar
    • 1 cup packed brown sugar
    • 2 eggs
    • 2 teaspoons vanilla extract
    • 3 cups all-purpose flour
    • 1 teaspoon baking soda
    • 2 teaspoons hot water
    • 1/2 teaspoon salt
    • 2 cups semisweet chocolate chips
    • 1 cup chopped walnuts

    How To Make Best Chocolate Chip Cookies:

    1. Preheat oven to 350 degrees F (175 degrees C).
    2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
    3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
  • Lemon Cream Cheese Bread

    Lemon Cream Cheese Bread

    The loaf cake might just be the unsung hero of the baking world. They’re delightfully unfussy and are somehow appropriate to serve at any time a day. Cake for breakfast? Sign me up! This Lemon Cream Cheese Bread is a deliciously dense loaf cake with a swirl of rich cream cheese through the middle. Yes, it’s as good as it sounds!

    Ingredients
    • 1 cup sugar
    • 3 eggs
    • 8 oz sour cream
    • ½ cup canola oil
    • Zest of 2 lemons
    • Juice of 1 lemon
    • 1 teaspoon vanilla extract
    • 1 ½ cups flour
    • 2 ½ teaspoons baking powder
    • 1 teaspoon salt
    • 1 (8 oz) package cream cheese, softened
    • ⅓ cup powdered sugar
    Preparation
    1. Preheat oven to 350 degrees F and grease a standard loaf pan.
    2. In a large bowl, add sugar, eggs, sour cream, lemon zest, juice, vanilla, and oil. Mix until smooth and well combined.
    3. In another bowl, sift together flour, baking powder, and salt.
    4. Slowly add the dry ingredients to the wet until fully combined, then set aside.
    5. For the cream cheese swirl: In a small bowl, mix together the cream cheese and powdered sugar until smooth.
    6. Add half of the batter to the prepared pan and spoon about half the cream cheese mixture on top, then swirl together with a knife.
    7. Top with the rest of the batter and spoon the remaining cream cheese mixture. Carefully swirl together to create a marbled look.
    8. Bake bread for 65-70 minutes, covering with foil for the last 20-30 minutes to prevent the top from browning.
    9. Allow the bread to fully cool before slicing to allow the cream cheese to set.
  • Crab Salad

    Crab Salad

    Near the waters of Maine, clean picnic benches set against even cleaner clapboard houses are meant for the “From Away-ers”, eating crab and lobster in any way, shape, and form. For locals in Downeast Maine, faced with an expensive seasonal bounty, you might come across this (imitation) Crab Salad. A simple delight of a salad that has all of the creaminess and herbaceousness of a crab salad, just minus the gut-wrenching price tag of crab.

    Ingredients
    • 1/2 cup mayonnaise
    • 1 tablespoon white vinegar
    • 1 tablespoon chopped parsley
    • 1 teaspoon lemon juice
    • 1/4 cup sliced green onions plus more for garnish
    • Kosher salt and freshly cracked black pepper, to taste
    • 1 pound imitation crab meat, cut into pieces
    • 4 to 6 rolls, for serving
    Preparation
    1. In a bowl combine mayonnaise, vinegar, parsley, lemon juice, green onions, salt, and pepper.
    2. Gently fold in crab meat, folding to completely combine.
    3. Cover tightly with plastic wrap and refrigerate for a minimum of 2 hours. (Can be kept refrigerated for 5 days).
    4. For serving, fill the rolls with the salad and garnish with extra sliced green onions. Serve and enjoy.
  • Cheap and Delicious Tuna Casserole Dinner

    Cheap and Delicious Tuna Casserole Dinner

    Cheap and Delicious Tuna Casserole Dinner

    Table of Contents

    This budget-friendly Tuna Casserole recipe is not only easy to make but also incredibly delicious. Using canned tuna and simple ingredients, you can create a hearty and satisfying dinner that your whole family will love. Perfect for a cozy weeknight meal, this casserole combines the flavors of tuna, potatoes, and a creamy tomato sauce, all topped with a layer of melted Parmesan cheese.

    Ingredients
    • 2 cans of tuna (about 280 g each)
    • 1 onion, cut into slices
    • 5 medium potatoes, cut into large chunks
    • 2 tablespoons (30 g) tomato paste
    • 3/4 cup (180 ml) hot milk
    • 1 1/2 tablespoons (25 g) butter
    • 1/4 cup (25 g) shredded Parmesan cheese
    • Olive oil, as needed
    • Salt, to taste
    • Black pepper, to taste
    Directions
    Step 1: Prepare the Potatoes
    1. Cut the potatoes into large chunks and place them in a pot of salted water.
    2. Cook the potatoes until tender, about 15 to 20 minutes.
    3. Drain the potatoes and transfer them to a mixing bowl.
    4. Add 1 1/2 tablespoons of butter, salt, and black pepper to taste. Mash the potatoes until smooth.
    5. Gradually add 3/4 cup of hot milk while mashing until the mixture is smooth and creamy.
    Step 2: Prepare the Tuna Mixture
    1. Heat some olive oil in a large pan over medium heat.
    2. Add the sliced onion and sauté until browned.
    3. Add the two cans of tuna and 2 tablespoons of tomato paste mixed with one ladle of potato broth.
    4. Mix well and cook for two to three minutes on low heat.
      Step 3: Assemble the Casserole
      1. Preheat your oven to 375°F (190°C).
      2. Add half of the mashed potatoes to the bottom of a casserole dish and spread it out evenly.
      3. Layer half of the tuna mixture over the mashed potatoes.
      4. Add the remaining mashed potatoes over the tuna, followed by the remaining tuna mixture.
      5. Top with 1/4 cup of shredded Parmesan cheese.
      Step 4: Bake the Casserole
      1. Place the casserole dish in the preheated oven.
      2. Bake for 10 to 15 minutes, or until the top is golden brown and the cheese is melted.
      Nutrition Information (Per Serving):
      • Calories: 350
      • Protein: 25g
      • Carbohydrates: 30g
      • Fat: 15g
      • Fiber: 4g
      • Sugar: 3g
      Conclusion

      This Tuna Casserole is a delicious and economical meal that is sure to become a family favorite. With its creamy mashed potatoes and flavorful tuna mixture, it’s perfect for any night of the week. Share your cooking creations with us using #madebyemily on social media. Enjoy your meal!

  • I Eat Three Times a Day! Recipe for German Healthy Cookies

    I Eat Three Times a Day! Recipe for German Healthy Cookies

    I Eat Three Times a Day! Recipe for German Healthy Cookies

    Table of Contents

    Have you ever wanted a snack that’s both delicious and nourishing? Look no further than German healthy cookies! These delectable treats are not only bursting with flavor but also packed with essential nutrients to fuel your day.

     

     

    Ingredients Overview

    Before diving into the recipe, let’s take a quick look at the ingredients you’ll need:

     

    Dried Apricots: 80 grams, chopped

    Walnuts: 50 grams, roughly chopped

    Peanuts: 100 grams, crushed

    Pumpkin Seeds: 30 grams

    Sunflower Seeds: 30 grams

    Sesame Seeds: 10 grams

    Almonds: 50 grams, sliced or chopped

    Dried Cherries: 100 grams, chopped

    Candied Fruits: 50 grams, chopped

    Egg White: 1, from a large egg

    Honey: 10 grams

    Now, let’s get started with the baking process!

     

    Preparing Your Oven

    First things first, preheat your oven to 180°C (356°F) to ensure it’s nice and toasty for baking. Line a baking sheet with parchment paper to prevent the cookies from sticking.

     

     

    Mixing the Dry Ingredients

    In a large mixing bowl, combine the chopped dried apricots, walnuts, peanuts, pumpkin seeds, sunflower seeds, sesame seeds, almonds, dried cherries, and candied fruits. Give them a good toss until they’re evenly mixed.

     

    Binding the Mixture

    In a separate small bowl, whisk the egg white until it becomes frothy. Then, add the honey and whisk again until everything is well combined. Pour this sweet mixture over your dry ingredients in the large bowl. Stir everything together until the dry ingredients are nicely coated and start sticking together.Shaping the Cookies

    Now comes the fun part – shaping the cookies! Take small portions of the mixture and mold them into cookie shapes. You can use a spoon or your hands for this step. Place each cookie on the prepared baking sheet, making sure to leave some space between them.

     

    Baking

    Pop the baking sheet into the preheated oven and let the cookies bake for about 12-15 minutes, or until they turn a beautiful golden color and feel firm to the touch.

     

    Cooling and Enjoying

    Once your cookies are baked to perfection, remove them from the oven and let them cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely. Now, it’s time to indulge in these scrumptious treats guilt-free!

     

    Benefits of German Healthy Cookies

    These cookies aren’t just tasty – they’re also incredibly nutritious. Here are some benefits:

     

    Rich in Fiber: Thanks to the dried fruits and nuts, these cookies are packed with dietary fiber, which is essential for digestive health.

    Healthy Fats: Nuts and seeds are excellent sources of healthy fats, such as omega-3 fatty acids, which are crucial for heart health.

    Vitamins and Minerals: Dried fruits and nuts are loaded with vitamins and minerals, including vitamin E, magnesium, and potassium, to keep your body functioning optimally.

     

     

  • Juicy Carrot Cake | No Flour, Sugar, Butter, or Eggs!

    Juicy Carrot Cake | No Flour, Sugar, Butter, or Eggs!

    Juicy Carrot Cake | No Flour, Sugar, Butter, or Eggs!

    Table of Contents

    Ingredients

    Plums: 60 g (2 ounces), soaked in boiling water for 10 minutes

    Flaxseeds: 2 tablespoons, mixed with 90 ml (3.4 ounces) of water and left to thicken (substitutable with 2 eggs)

    Carrots: 230 g (8.1 ounces), finely grated

    Oat flakes: 80 g (2.8 ounces)

    Almonds: 60 g (2.1 ounces), or other nuts of your choice

    Baking powder: 1 teaspoon

    Salt: a pinch

    Stevia: 2 teaspoons

    Cinnamon: 1 teaspoon

    Liquid: 100 ml (3.4 ounces) of your choice among milk, water, or orange juice

    Preparation

    Step 1: Preheat the Oven

    Setting the Temperature: Preheat your oven to 170°C (338°F).

    Step 2: Prepare the Ingredients

    Soaking Plums: Soak 60 g of plums in boiling water for 10 minutes, then drain.

    Thickening Flaxseeds: Mix 2 tablespoons of flaxseeds with 90 ml of water and let it thicken. This mixture can substitute for 2 eggs.

    Grating Carrots: Finely grate 230 g of carrots.

    Step 3: Mixing the Batter

    Combining Base Ingredients: In a large mixing bowl, combine the soaked and drained plums, thickened flaxseed mixture, grated carrots, 80 g of oat flakes, and 60 g of chopped almonds.

    Adding Dry Ingredients: Stir in 1 teaspoon of baking powder, a pinch of salt, 2 teaspoons of stevia, and 1 teaspoon of cinnamon.

    Incorporating Liquid: Gradually add 100 ml of your chosen liquid (milk, water, or orange juice) to achieve a spreadable consistency.Step 4: Baking the Cake

    Preparing the Pan: Pour and spread the mixture onto a baking sheet lined with parchment paper, aiming for a thickness of about 0.5 cm.

    Baking: Bake in the preheated oven for 20-25 minutes, or until a toothpick comes out clean when inserted.

    Step 5: Frosting

    Making the Frosting: Blend ricotta with yogurt until smooth.

    Applying the Frosting: Spread the frosting over the cooled cake.

    Step 6: Serving Suggestions

    Stabilizing the Frosting: For best results, refrigerate the frosted cake for 30 minutes to stabilize before slicing.

    Serving: Slice and enjoy as is—the rich flavors need no further embellishment!

    Nutrition Information (Per Serving)

    Calories: 180 kcal

    Carbohydrates: 20g

    Protein: 5g

    Fat: 8g

    Saturated Fat: 1g

    Cholesterol: 0mg

    Sodium: 70mg

    Potassium: 250mg

    Fiber: 5g

    Sugar: 5g (natural sugars from plums and carrots)

    Vitamin A: 5000 IU

    Vitamin C: 5mg

    Calcium: 50mg

    Iron: 1.5mg

    Enhancing the Nutritional Value

    There are several strategies to reduce sugar, and fat, and increase the nutritional value of carrot cake:

     

    Substitute Refined Flour: Replace refined flour with whole wheat flour or almond flour for added fiber and nutrients.

    Natural Sweeteners: Replace some or all of the sugar with natural sweeteners like honey, maple syrup, or mashed bananas to cut down on processed sugars.

    Reduce Fat Content: Incorporate applesauce or Greek yogurt in place of oil or butter to reduce saturated fat content while maintaining moisture.

    Enhance with Vegetables: Increase the proportion of grated carrots to enhance the cake’s vitamin A and fiber content.

    Add Healthy Fats: Add chopped nuts or seeds for texture and healthy fats, further boosting nutritional value.Conclusion

    This Juicy Carrot Cake is more than just a treat; it’s proof of how delightful baking can be when we think outside the conventional ingredient box. Whether you’re looking to cut down on certain ingredients or simply in the mood to try something new and healthy, this cake is sure to please. Enjoy the natural sweetness and rich texture of this wholesome dessert!

  • Super Tasty Sponge Cake

    Super Tasty Sponge Cake

    Super Tasty Sponge Cake

    Table of Contents

    Ingredients

    1 cup (120g) all-purpose flour
    1 teaspoon baking powder
    1/4 teaspoon salt
    4 large eggs, at room temperature
    1 cup (200g) granulated sugar
    1/4 cup (60ml) whole milk
    1/4 cup (60g) unsalted butter
    1 teaspoon vanilla extract
    Powdered sugar for dusting (optional)
    Fresh fruit and whipped cream for serving (optional)

    Instructions

    Preheat the Oven:
    Preheat your oven to 350°F (175°C). Grease and flour an 8-inch (20 cm) round cake pan, or line it with parchment paper.
    Prepare the Dry Ingredients:
    In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
    Whip the Eggs:
    In a large mixing bowl, beat the eggs with an electric mixer on high speed until they become thick and pale, about 5 minutes.
    Gradually add the granulated sugar, continuing to beat until the mixture is light and fluffy, about 2-3 more minutes.
    Heat the Milk and Butter:
    In a small saucepan, heat the milk and butter over low heat until the butter is melted. Do not let it boil. Remove from heat and stir in the vanilla extract.
    Combine the Batter:
    Gradually fold the sifted dry ingredients into the egg mixture using a spatula. Be careful not to deflate the batter.
    Slowly pour the warm milk mixture into the batter, folding gently until just combined. The batter will be thin, but this is normal.
    Bake the Cake:
    Pour the batter into the prepared cake pan and smooth the top with a spatula.
    Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
    Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
    Serve:
    Once the cake is completely cool, dust the top with powdered sugar if desired.
    Slice and serve plain, or with fresh fruit and whipped cream for an extra special treat.
  • White Bun Recipe

    White Bun Recipe

    White Bun Recipe

    Table of Contents

    Ingredients

    700 grams of wheat flour
    1 teaspoon of salt
    400 ml warm milk
    4 tablespoons of sugar
    8 grams of dry yeast
    2 eggs
    80 ml sunflower oil
    10 grams of baking powder
    10 ml apple cider vinegar
    50 grams of butter, melted
    1 egg yolk
    Milk (for brushing)
    Sesame seeds (for topping)

    Directions

    • Activate Yeast: In a small bowl, mix the warm milk and sugar. Sprinkle the dry yeast over the top and let it sit for 5-10 minutes until it becomes frothy.
    • Mix Dry Ingredients: In a large mixing bowl, combine the wheat flour, salt, and baking powder.
    • Combine Wet Ingredients: In a separate bowl, whisk the eggs, sunflower oil, and apple cider vinegar. Add the melted butter and mix well.
    • Form Dough: Add the yeast mixture and the wet ingredients to the dry ingredients. Mix until a dough forms.
    • Knead Dough: Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
    • First Rise: Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
    • Shape Buns: Punch down the dough and divide it into equal portions. Shape each portion into a bun and place them on a baking sheet lined with parchment paper.
    • Second Rise: Cover the buns with a towel and let them rise for another 30 minutes.
    • Preheat Oven: Preheat your oven to 180°C (350°F).
    • Prepare for Baking: In a small bowl, beat the egg yolk with a little milk. Brush the tops of the buns with this mixture and sprinkle with sesame seeds.
    • Bake: Bake the buns in the preheated oven for 30-35 minutes, or until golden brown.
    • Cool: Let the buns cool on a wire rack before serving.
      Serving SuggestionsEnjoy these white buns fresh out of the oven with butter, or use them for sandwiches and burgers. They also make a great accompaniment to soups and stews.Cooking TipsEnsure the milk is warm, not hot, to activate the yeast properly.For a richer flavor, you can replace some of the milk with cream.Knead the dough well to develop gluten, which helps the buns rise and become fluffy.Nutritional BenefitsThese white buns provide carbohydrates for energy and some protein from the eggs. Using sunflower oil and butter adds healthy fats, making these buns a more nutritious option compared to store-bought varieties.
    Dietary Information
    Vegetarian: This recipe is suitable for vegetarians.
    Nut-Free: There are no nuts in this recipe, making it safe for those with nut allergies.
    Storage
    Store any leftover buns in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage and reheat them in the oven before serving.
    Why You’ll Love This Recipe
    You’ll love this recipe because it’s easy to make, and the buns turn out soft and fluffy every time. They are versatile and can be used for various meals, making them a staple in your baking repertoire.
    Conclusion
    These white buns are a delightful addition to any meal, with their soft texture and golden crust. Enjoy baking and sharing them with your loved ones. Enjoy your meal! 😊
  • PANCAKE RECIPE

    PANCAKE RECIPE

    PANCAKE RECIPE

    Table of Contents

    INGREDIENTS

    1 egg
    ◾️250ml (1 cup) of milk
    ◾️2 tbsp oil
    ◾️1 cup of flour
    ◾️1 tbsp of sugar
    ◾️1 tsp of baking powder

    METHOD

    ◾️Add egg yolks and sugar to the mixing bowl.
    ◾️Whisk with a mixer.
    ◾️Add milk, oil, and sifted flour.
    ◾️Mix.
    ◾️In another bowl, whisk the egg whites.
    ◾️Mix with the first mixture and add the baking powder.
    ◾️Rest for 5 minutes.
    ◾️Bake in a pan.
    ◾️Drizzle with maple syrup and serve.
  • Chicken Pot Pie

    Chicken Pot Pie

    Every home cook needs a good chicken pot pie recipe in their repertoire. On the hunt for a new family favorite? You’re in luck! This homemade chicken pot pie definitely deserves a permanent spot in your recipe box.

    Chicken Pot Pie Ingredients

    Here’s what you’ll need to make the best chicken pot pie of your life:

    Chicken
    Boneless, skinless chicken breasts (cut into cubes) are ideal for making classic chicken pot pie.

    Vegetables
    This chicken pot pie recipe calls for the usual suspects: peas, carrots, onions, and celery. You could toss in some mushrooms or green peppers if you want to incorporate more veggies.

    Butter and Flour
    The chicken pot pie filling starts with a roux made with butter and all-purpose flour.

    Seasonings
    Achieve the perfect cozy flavor with salt, pepper, and celery seed. Of course, you can add more seasonings to suit your taste.

    Broth and Milk
    Chicken broth and milk add depth of flavor and help create a smooth and decadent chicken pot pie filling consistency.

    Pie Crusts
    You’ll need two unbaked pie crusts. If you opt for the homemade route, you can’t go wrong with our recipe — but store-bought is perfectly fine.

    How to Make Chicken Pot Pie

    It’s easier than you think to make a crowd-pleasing homemade chicken pot pie. You’ll find the step-by step recipe below, but here’s a brief overview of what you can expect:

    Make the Filling

    Boil the cubed chicken with the carrots, peas, and celery for about 15 minutes. Drain and set aside. Cook the onions in butter until they’re translucent, then stir in the flour and seasonings. Add the chicken broth and milk and simmer until the filling is thick.

    Fill and Bake the Pie

    Place the chicken-vegetable mixture in an unbaked pie crust. Pour the chicken broth mixture over it. Cover with the top crust, seal the edges, and cut slits in the top to allow the steam to escape. Bake until the pastry is golden brown and the filling is bubbly.

    How to Store Chicken Pot Pie

    Allow the pie to cool completely before storage. Wrap the cooled pie tightly in aluminum foil and refrigerate for three to five days. Reheat in the oven or in short bursts in the microwave.

    Allrecipes Community Tips and Praise

    “We love this recipe just as it is written,”  “We have had it several times and it is always so good — never dry. I am going to make it tonight and add a cup of diced potatoes, just because we are a potato family. I always use deep dish pie crusts. Simply delicious!”

    “Really good,” according to TD. “I used a rotisserie chicken and just added it after the veggies were done. Added some house seasoning but other than that, I followed the recipe exactly. Excellent!! My family loved this!”

    Ingredients

    • 1 pound skinless, boneless chicken breast halves – cubed
    • 1 cup sliced carrots
    • 1 cup frozen green peas
    • ½ cup sliced celery
    • ⅓ cup butter
    • ⅓ cup chopped onion
    • ⅓ cup all-purpose flour
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • ¼ teaspoon celery seed
    • 1 ¾ cups chicken broth
    • ⅔ cup milk
    • 2 (9 inch) unbaked pie crusts

    Directions

    1. Gather all ingredients and preheat the oven to 425 degrees F (220 degrees C.)

      2  Combine chicken, carrots, peas, and celery in a saucepan; add water to cover and bring to a boil. Boil for 15 minutes, then remove from the heat and drain.

      While the chicken is cooking, melt butter in another saucepan over medium heat. Add onion and cook until soft and translucent, 5 to 7 minutes. Stir in flour, salt, pepper, and celery seed

      Slowly stir in chicken broth and milk.

      Reduce heat to medium-low and simmer until thick, 5 to 10 minutes. Remove from heat and set a side Place chicken and vegetables in the bottom pie crust. Pour hot liquid mixture over top.

      Cover with top crust, seal the edges, and cut away any excess dough. Make several small slits in the top crust to allow steam to escape.

      Bake in the preheated oven until pastry is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.

      Serve immediately and enjoy!

  • Whipping Up Delight: A 15-Minute Cake Recipe from Italy!

    Whipping Up Delight: A 15-Minute Cake Recipe from Italy!

    Whipping Up Delight: A 15-Minute Cake Recipe from Italy!

    Table of Contents

    Are you craving a slice of Italy but don’t have hours to spend in the kitchen? Look no further! This easy-to-follow recipe brings the taste of Italy to your table in just 15 minutes. Whether you’re a seasoned baker or a kitchen novice, you’ll love creating this mouthwatering cake that’s bursting with flavor.

    Ingredients
    • Eggs: 3
    • Sugar: 90 grams
    • Greek yogurt: 120 grams
    • Milk: 70 milliliters
    • Vegetable oil: 80 milliliters
    • Lemon zest
    • Raisins: 3 tablespoons
    • Flour: 270 grams
    • Baking powder: 10 grams

    Preparation

    Let’s dive into the steps to prepare this delightful cake:

    Whisking the Eggs

    Start by soaking the raisins in hot water. While they plump up, crack open those eggs into a bowl. Add a pinch of salt and 70 grams of granulated sugar. Now, whisk away until that mixture is as smooth as silk.

    Adding the Goodness

    Once your egg mixture is flawless, pour in the Greek yogurt and vegetable oil. Blend it all together until it’s perfectly combined. Don’t forget to add a zest of lemon for that extra zing!

    Crafting the Dough

    Next up, sift in the flour and baking powder. Fold and knead until you have a thick, luscious dough. Drain the raisins and gently fold them into the mix for a burst of sweetness in every bite.

    Baking the Cake

    Prepping the Pan

    Grease a baking dish with butter to ensure your cake doesn’t stick. Pour the dough into the mold, spreading it out evenly to cover the entire surface.

    Sprinkle and Bake

    For the finishing touch, sprinkle some sugar on top of the cake to create a delightful crust. Pop it in the oven preheated to 180 degrees Celsius and bake for 40 minutes until golden brown and irresistible.

    Serving Suggestion

    Once your cake is baked to perfection, allow it to cool slightly before slicing into generous portions. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for a heavenly treat that will transport you to the streets of Italy with every bite

  • Fastest Oatmeal Bread for a Healthy Breakfast

    Fastest Oatmeal Bread for a Healthy Breakfast

    Fastest Oatmeal Bread for a Healthy Breakfast

    Table of Contents

    Ingredients
    • 280 g (3 1/4 cups) oat flakes
    • 250 g (1 cup) plain yogurt
    • 2 eggs
    • 2 tablespoons baking powder
    • 1 tablespoon sesame seeds
    • 1 handful chopped walnuts
    • 1 pinch pepper (optional)
    • 1 pinch salt
    Nutrition Information
    • Servings: 8 slices
    • Calories: 180 per slice
    Preparation Time
    • Preparation time: 10 minutes
    • Cooking time: 30-35 minutes
    • Total time: 40-45 minutes

    Instructions

    Preparing the Mixture
    1. Combine Yogurt and Eggs: In a mixing bowl, add the plain yogurt and eggs. Mix adequately with a spatula until the ingredients are well combined and smooth, avoiding lumps.
    2. Add Dry Ingredients: Add the oat flakes, baking powder, and a pinch of salt to the yogurt and egg mixture. Mix until you obtain a soft, compact, and smooth consistency.
    3. Incorporate Seeds and Nuts: Add the sesame seeds, chopped walnuts, and a pinch of pepper (if using). Mix well to combine all the ingredients thoroughly.
    Baking the Bread
    1. Prepare the Baking Mold: Line a small plumcake mold with parchment paper to prevent sticking.
    2. Transfer the Dough: Transfer the dough into the prepared mold. Use a spatula to level the top, ensuring the dough is evenly distributed.
    3. Bake: Preheat your oven to 180°C (356°F). Place the mold in the oven and bake for 30-35 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
    Cooling and Serving
    1. Cool the Bread: Once baked, remove the bread from the oven. Let it cool in the mold for a few minutes, then transfer it to a wire rack to cool completely.
    2. Serve: Slice the cooled bread and enjoy it as you prefer. This oatmeal bread is perfect with a spread of nut butter, a drizzle of honey, or simply on its own.

      This fastest oatmeal bread is not only easy to make but also a nutritious and delicious way to start your day. Enjoy the hearty texture and wholesome flavors of this gluten-free bread!

  • Lemon Lattice Tart Recipe

    Lemon Lattice Tart Recipe

    Lemon Lattice Tart Recipe

    Table of Contents

    Ingredients

    For the Pastry:

    • 120 g (1/2 cup) Soft Butter
    • A Pinch of Salt
    • 80 g (1/3 cup + 1 tbsp) Sugar
    • Grated Zest of 1 Lemon
    • 2  Eggs
    • 380 g (3 cups + 1 tbsp) All-Purpose Flour
    • 10 g (2 tsp) Baking Powder
    For the Lemon Cream Filling:
    • 500 ml (2 cups) Latte Macchiato (or Milk)
    • 2  Egg Yolks
    • 2 tbsp Cornstarch
    • 1 tbsp Flour
    • 20 g (1.5 tbsp) Butter
    • Juice of 1 Lemon
    • 80 g (1/3 cup + 1 tbsp) Sugar

    • Nutrition Information

    • Servings: 8
    • Calories: Approximately 320 kcal per serving
    • Protein: 5 g
    • Carbohydrates: 42 g
    • Fat: 15 g
    • Fiber: 1 g

    Step-by-Step Instructions

    1. Prepare the Pastry Dough

    Start by preparing the pastry, which forms the delicious base and lattice topping of our tart. In a large mixing bowl, combine the softened butter with sugar and the grated lemon zest. Beat the mixture until it becomes light and fluffy. The lemon zest infuses the dough with a delicate citrus aroma that will complement the filling beautifully.

    Next, add the eggs one at a time, mixing well after each addition. The eggs should be fully incorporated, giving the dough a smooth and consistent texture.

    In a separate bowl, sift together the flour and baking powder. Gradually add these dry ingredients to the butter mixture, stirring gently to combine. As the dough comes together, you’ll notice it becoming soft yet pliable—perfect for rolling out.

    Divide the dough into two portions, with one slightly larger than the other. This larger piece will form the base of your tart, while the smaller piece will be used for the lattice. Wrap each portion in plastic wrap and chill in the refrigerator for at least 30 minutes. Chilling the dough helps it firm up, making it easier to roll out later.

    2. Prepare the Lemon Cream Filling

    While the dough chills, you can move on to making the lemon cream filling. Begin by heating the latte macchiato (or milk) in a saucepan over medium heat until it is warm but not boiling. The warm milk provides a rich, creamy base for the filling.

    In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and flour until the mixture is smooth. The cornstarch and flour act as thickeners, ensuring the filling sets properly.

    Slowly pour the warm latte macchiato into the egg mixture, whisking constantly to prevent the eggs from curdling. Once combined, pour the mixture back into the saucepan.

    Cook the mixture over medium heat, stirring continuously until it thickens to a custard-like consistency. This process can take several minutes, so patience is key. Once thickened, remove the saucepan from the heat and stir in the butter and lemon juice. The butter adds richness, while the lemon juice brings a refreshing tartness. Allow the filling to cool slightly before assembling the tart.

    3. Assemble the Tart

    Preheat your oven to 180°C (350°F). Take the larger portion of dough from the refrigerator and roll it out on a lightly floured surface. The dough should be large enough to cover the bottom and sides of a 25-27 cm (10-11 inch) tart pan. Press the dough gently into the pan, trimming any excess dough that hangs over the edges.

    Next, pour the prepared lemon cream filling into the pastry-lined tart pan. Use a spatula to spread it out evenly, ensuring that it reaches all the edges.

    Now, take the smaller portion of dough and roll it out. Cut it into strips about 1-2 cm (1/2 inch) wide. Arrange the strips over the lemon filling in a crisscross pattern to create a lattice. Press the edges of the strips gently into the crust to seal them.

    4. Bake the Tart

    Place the tart in the preheated oven and bake for 45 minutes, or until the crust is golden brown and the filling is set. The tart should be firm to the touch, with a slight jiggle in the center indicating a perfectly set cream.

    5. Garnish and Serve

    Once baked, allow the tart to cool completely before removing it from the tart pan. This cooling period helps the filling to fully set and makes slicing easier.

    For a finishing touch, dust the top of the tart with powdered sugar. You can also garnish it with lemon slices and fresh mint leaves for added color and a burst of freshness.

    Enjoy

    Slice the tart into even pieces and serve. This Lemon Lattice Tart is a refreshing dessert that pairs wonderfully with a cup of coffee or tea. Its combination of buttery pastry and tangy lemon cream is sure to delight your taste buds, making it a perfect choice for any gathering or special occasion.

    Tips for Perfect Results

    • Chill the Dough: Don’t skip the chilling step for the dough. It makes rolling out easier and helps the crust maintain its shape during baking.
    • Avoid Overcooking the Filling: When cooking the lemon cream filling, keep a close eye on it. Overcooking can cause it to curdle. Stir constantly and remove from heat as soon as it thickens.
    • Serving Suggestions: This tart is delicious on its own, but you can elevate it by serving with a dollop of whipped cream or a scoop of vanilla ice cream.

    This Lemon Lattice Tart combines the tangy brightness of lemon with a rich, creamy filling and a tender, buttery crust. Its elegant presentation and delightful flavor make it an ideal dessert for both everyday indulgence and special occasions.

  • Yeast-Free Baked Pastry Recipe That Never Absorbs Oil Material

    Yeast-Free Baked Pastry Recipe That Never Absorbs Oil Material

    Yeast-Free Baked Pastry Recipe That Never Absorbs Oil Material

    Table of Contents

    Ingredients

    1 egg
    1 cup of yoghurt
    2 tablespoons of olive oil
    1 teaspoon salt
    1 packet of baking powder
    3 cups flour
    For Frying;
    Liquid oil

    preparation
    How to Make Yeast-Free Pishi
    Recipe That Never Takes Grease;
    Let’s add all the ingredients except flour to the yoghurt ingredients and mix.
    Let’s knead a soft dough by adding flour in a controlled manner.
    Let it sit for 15 minutes.
    Let’s roll out the dough with the help of a shaped rolling pin.
    Let’s cut the dough with a roulette to get square words.
  • Cupcake de vainilla

    Cupcake de vainilla

    Substances:

    – 2 cups of flour for truffles

    – 2 teaspoons of baking powder

    Three-fourths to at least one cup of sugar.

    (favourite stage of sweetness)

    – 3 huevos

    Ezoic

    – just a little little bit of salt

    – 1/2 cup melted margarine

    – 1 teaspoon of vanilla extract

    Ezoic

    – 1 cup of milk

    Directions:

    – Beat eggs, sugar, and vanilla till they’re gentle and fluffy. Then, add melted baking margarine and blend completely.

    – Mix flour, baking powder, and salt.

    – Add the dry components to the egg combination, alternating with the milk.

    – Cook dinner in a preheated oven at 180°C for 20 minutes or till a skewer inserted comes out clear.