PST-Algerie

Category: quick and easy recipe

  • Rolls with Potatoes, Ham, and Cheese

    Rolls with Potatoes, Ham, and Cheese

    Rolls with Potatoes, Ham, and Cheese

    Table of Contents

    Ingredients:

    For the Dough:

    • 65 grams warm water
    • 4 grams dry yeast
    • 20 grams sugar
    • 4 grams salt
    • 70 ml warm milk
    • 200 grams flour (sifted)
    • 30 grams softened butter

    For the Filling:

    • 2 medium-sized potatoes
    • 1 tablespoon mayonnaise
    • 1 tablespoon softened butter
    • 1 tablespoon sugar
    • A pinch of salt
    • Black pepper to taste
    • 100 grams ham, sliced
    • 100 grams cheese, sliced

    For Brushing:

    • 1 egg yolk
    • 1 tablespoon water
    • Mayonnaise for drizzling

    Instructions:

    1. Prepare the Dough:
      • In a bowl, mix warm water and dry yeast until well combined.
      • Add sugar, salt, and warm milk, and mix everything together.
      • Sift the flour into the mixture and knead the dough with a spatula until well combined.
      • Add softened butter and knead the dough lightly with your hands.
      • Cover the dough with cling film and let it rise in a warm place for 30 minutes.
    2. Second Rise:
      • After 30 minutes, put the dough on a lightly floured surface and knead it with your hands.
      • Form a ball from the dough and place it in a bowl.
      • Cover the dough with cling film and let it rise in a warm place for 1 hour.
    3. Prepare the Filling:
      • Boil the potatoes until tender and mash them.
      • Add mayonnaise, softened butter, sugar, salt, and black pepper to the mashed potatoes. Mix well.
      • Let the mashed potatoes cool down.
    4. Final Preparation:
      • After the dough has risen, sprinkle the table with flour and place the dough on it.
      • Form a ball from the dough, cover with cling film, and let it rest for 15 minutes.
      • Roll out the dough with a rolling pin into a rectangle.
      • Spread the mashed potatoes evenly over the dough.
      • Place slices of cheese and ham over the mashed potatoes.
      • Roll the dough into a roll (about 40 cm in length).
      • Cut the roll into 10 pieces.
    5. Bake the Rolls:
      • Place the rolls on a baking sheet lined with parchment paper.
      • Cover the rolls with cling film and let them rise in a warm place for 30-40 minutes.
      • Preheat the oven to 180°C (350°F).
      • Press each roll gently with your hand.
      • Brush the rolls with a mixture of egg yolk and water.
      • Drizzle mayonnaise over the rolls.
      • Bake in the preheated oven for 15-20 minutes or until golden brown.
    See also  Potato and Minced Meat Casserole Recipe

    Serving:

    • The buns are delicious both hot and cold. Enjoy them fresh from the oven or later at room temperature.
  • Vanilla cream rolls

    Vanilla cream rolls

    Vanilla cream rolls

    Table of Contents

    Ingredients

    For the custard cream (crema pastiera):

    • 3 egg yolks
    • 3 tablespoons 30 gr of all-purpose flour
    • 1/2 cup 100 gr of sugar
    • 1 teaspoon of vanilla extract
    • 8 oz 235 ml of milk

    For the cannoncini:

    • 1 sheet of puff pastry defrosted (about 8 oz, 225 gr)
    • 1/4 cup 50 gr of sugar
    • 1 egg for egg wash
    • powdered sugar to decorate

    Instructions

    Start by preparing the custard cream (crema pastiera):

    • Warm up the milk until hot (not boiling).
    • In a medium-sized pan, whisk the egg yolks with the sugar, vanilla extract, and flour, until light and fluffy.
    • Add the milk some at a time while whisking, making sure there are no lumps.
    • Set the pan over mediocre heat and stir continuously until it reaches a slow boil. The cream will thicken, so be careful not to let it stick to the bottom. Lower the flame and cook for a couple of more minutes, until you reach the desired thickness.
    • Pour the cream into a glass bowl, cover with plastic wrap, and let it cool down. Chill for at least one hour.

    For the pastry horns:

    • Preheat the furnace to 400°F (200°C).
    • Spray some sugar on the counter and on top of the puff pastry and roll it out to a rectangle about 9 by 12 inches.
    • Cut into 12 strips (about 1 inch thick). Easy way to do it: cut the pastry into three parts, and then each part into four strips.
    • Roll each strip onto a horn mold (conical in shape). The pastry has to overlap (about half of the length).
    • Place on a baking sheet lined with parchment paper with seem (end of the strip) side down.
    • Beat one egg with one tablespoon of water. Brush lightly each pastry cone with the egg wash.
    • Make sure you keep the egg wash away from the mold. It will make it harder to remove the pastry horn from the mold once baked.
    • Bake at 400°F (200°C) for about 15-20 minutes until golden on top.
    • Let them cool down for a couple of minutes and gently remove from the mold.
  • Zucchini and Carrot Oat Bread Recipe

    Zucchini and Carrot Oat Bread Recipe

    Ingredients

    For the Bread:

    • 1 zucchini (200 g), grated
    • 2 carrots (200 g), grated
    • 350 ml water
    • 3-4 cloves garlic, minced (adjust to taste)
    • 250 g oats, plus an additional 100 g
    • Salt to taste
    • 1 teaspoon sweet paprika
    • A pinch of curry powder (or any favorite spices)
    • 1/2 cup water (for adjusting consistency)
    • 5 g dry yeast
    • 20 g sunflower seeds
    • 20 g sesame seeds
    • 30 g flaxseeds, plus extra for sprinkling
    • 30 ml olive oil

    Instructions

    Prepare the Vegetables

    1. Grate the Vegetables: Start by grating 1 zucchini (200 g) and 2 carrots (200 g). Set them aside in a bowl. These vegetables add moisture and nutrients to the bread, making it both tender and flavorful.
    2. Combine with Water and Garlic: In a large bowl, add 350 ml water, the grated zucchini, grated carrots, and 3-4 cloves minced garlic. The garlic adds a subtle aromatic flavor that enhances the overall taste of the bread.

    Blend and Season

    1. Blend the Mixture: Using an immersion blender, blend the mixture slightly. Aim to keep some texture from the vegetables for a rustic feel. This step ensures that the vegetables are evenly distributed throughout the bread.
    2. Add Oats and Spices: Add 250 g oats to the vegetable mixture, along with salt to taste, 1 teaspoon sweet paprika, and a pinch of curry powder (or your preferred spices). Mix well to combine. These spices give the bread a mild warmth and depth of flavor.
    3. Adjust Consistency: If the mixture seems too thick, add 1/2 cup water to adjust the consistency to your liking. The batter should be thick but pourable, similar to a thick pancake batter.
    See also  Sourdough Bread Recipe

    Activate the Yeast

    1. Prepare the Yeast: In a small bowl, dissolve 5 g dry yeast in a little warm water (not included in the above measurements). Let it sit for about 5 minutes until it becomes foamy. This step is crucial for activating the yeast, which helps the bread rise slightly and adds a lightness to the texture.

    Mix in Yeast and Seeds

    1. Combine Yeast with the Mixture: Pour the activated yeast into the vegetable and oat mixture. Stir well to incorporate the yeast evenly.
    2. Toast the Seeds: In a dry frying pan, toast 20 g sunflower seeds and 20 g sesame seeds over medium heat for a few minutes until they are lightly golden and fragrant. Toasting enhances the nutty flavor of the seeds, adding a pleasant crunch to the bread.
    3. Add Seeds and Oil: Add the toasted sunflower seeds, sesame seeds, 30 g flaxseeds, and 30 ml olive oil to the batter. Mix thoroughly to ensure all ingredients are evenly distributed. Stir in the remaining 100 g of oats until the mixture is well combined.

    Proof the Dough

    1. Prepare the Baking Dish: Grease a baking dish with a bit of olive oil and sprinkle a handful of flaxseeds on the bottom and sides. This prevents the bread from sticking and adds an attractive crust to the finished loaf.
    2. Rest the Batter: Pour the prepared batter into the greased baking dish, spreading it evenly. Cover with a cloth and let the dough rest in a warm place for about 15 minutes. This resting period allows the oats to absorb moisture and the yeast to start its work, giving the bread a light lift.
    See also  Healthy Oatmeal and Apple Cake

    Bake

    1. Preheat the Oven: While the dough is resting, preheat your oven to 180°C (350°F). A properly preheated oven is key to achieving a good rise and even baking.
    2. Bake the Bread: Place the baking dish in the preheated oven and bake for 50-60 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean. This indicates that the bread is fully cooked inside.

    Cool and Serve

    1. Cool the Bread: Allow the bread to cool in the baking dish for about 10 minutes before transferring it to a wire rack to cool completely. Cooling on a wire rack prevents the bottom from becoming soggy and helps the bread firm up.
    2. Slice and Enjoy: Once cooled, slice the bread and enjoy. This Zucchini and Carrot Oat Bread pairs beautifully with your favorite spreads, as a side to soups and salads, or simply on its own as a nutritious snack.

    Nutrition Information

    • Serving Size: 1 slice (assuming 12 slices per loaf)
    • Calories: 180 kcal
    • Total Fat: 8 g
    • Saturated Fat: 1 g
    • Cholesterol: 0 mg
    • Sodium: 80 mg
    • Total Carbohydrates: 22 g
    • Dietary Fiber: 4 g
    • Sugars: 2 g
    • Protein: 5 g
  • Decadent No-Bake Banana Nutella Cheesecake Bars

    Decadent No-Bake Banana Nutella Cheesecake Bars

    Decadent No-Bake Banana Nutella Cheesecake Bars

    Table of Contents

    Ingredients

    For the Base:

     

      • 300g (10.5 oz) cookies (digestive, graham crackers, or similar)
      • 120g (4.2 oz) melted butter
      • 100g (3.5 oz) Nutella

     

      • 30g (1.05 oz) condensed milk (optional, for extra creaminess)
      • 60g (2.1 oz) ricotta cheese or cream cheese
      • 2 bananas, sliced

    For the Cream Layer:

      • 60g (2.1 oz) ricotta cheese or cream cheese
      • 50g (1.75 oz) powdered sugar

     

    • 40g (1.4 oz) coconut flakes
    • 120ml (1/2 cup) whipped cream

    For the Topping:

     

    • 100g (3.5 oz) dark chocolate
    • 100g (3.5 oz) white chocolate

    Instructions

      1. Prepare the Cookie Base:
          • Crush the cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
          • In a large mixing bowl, combine the cookie crumbs, melted butter, Nutella, and condensed milk (if using). Mix until the crumbs are evenly coated and the mixture holds together when pressed.

         

        • Press the cookie mixture firmly into the bottom of a lined 8×8-inch (20×20 cm) square pan to form an even base. Chill in the refrigerator for 15 minutes.
      2. Prepare the Cream Layer:
          • In a medium bowl, beat the ricotta cheese or cream cheese with the powdered sugar until smooth.

         

        • Gently fold in the coconut flakes and whipped cream until well combined.
        • Spread half of the cream mixture over the chilled cookie base, smoothing it out with a spatula.

     

    1. Add the Banana Layer:
      • Arrange the banana slices evenly over the cream layer, ensuring full coverage.
    2. Assemble the Layers:
        • Spread the remaining cream mixture over the banana layer, creating a smooth surface.

       

      • Chill in the refrigerator for at least 1 hour to allow the layers to set.
    3. Prepare the Chocolate Topping:
        • Melt the dark chocolate and white chocolate in separate bowls using a microwave or double boiler. Stir until smooth.

       

      • Drizzle the melted chocolates over the top of the dessert in a decorative pattern, or spread them in separate layers for a marbled effect.
    4. Chill and Serve:
        • Refrigerate the assembled dessert for another hour, or until firm.

       

      • Cut into bars and serve chilled.
  • Delicious, Tender Baked Curd Pastries

    Delicious, Tender Baked Curd Pastries

    Delicious, Tender Baked Curd Pastries

    Table of Contents

    Ingredients (in cups and grams):

    For the Dough:

      • 1 egg
      • 3 tablespoons (40 grams) sugar
      • 1 pinch salt
      • Vanilla (to taste)
      • 2 tablespoons (25 ml) vegetable oil
    • 1 1/4 cups (150 grams) all-purpose flour (add gradually)

    For the Filling:

      • 1 cup (250 grams) cottage cheese or ricotta
      • 1 egg
    • 1/4 cup (50 grams) sugar
    • Vanilla (to taste)

    Directions:

      1. Prepare the Dough:
          • In a mixing bowl, whisk together 1 egg, 40 grams of sugar, vanilla, a pinch of salt, and 25 ml vegetable oil.

         

        • Gradually add 150 grams of flour in 2-3 portions, mixing until a soft, smooth dough forms.
      2. Make the Filling:
          • In a separate bowl, combine 250 grams of cottage cheese (or ricotta), 1 egg, 50 grams of sugar, and vanilla. Mix until smooth.

         

      3. Assemble the Pastries:
          • Divide the dough into 6 equal parts.
          • Roll out each piece into a layer about 3-4 mm thick.

         

        • Add a portion of the filling to each rolled-out dough layer, fold or shape as desired.
      4. Bake:
          • Preheat the oven to 180°C (356°F).

         

        • Place the pastries on a lined baking sheet and bake for 30-35 minutes until golden brown.
        • Let cool slightly before serving.

    Serving Suggestions:

      • Serve warm with a dusting of powdered sugar.
      • Pair with a cup of coffee, tea, or hot cocoa.
      • Add fresh berries or jam on the side for a fruity twist.
    • Top with whipped cream for an indulgent dessert.

    Cooking Tips:

      • Use ricotta for a smoother filling; cottage cheese offers a chunkier texture.
      • To prevent sticking, lightly dust the work surface with flour while rolling the dough.
    • If the dough feels too sticky, add a little more flour until manageable.
    • For a golden crust, brush the tops of the pastries with a little egg wash before baking.

    Nutritional Benefits:

      • Cottage cheese and ricotta are great sources of protein and calcium.
      • The use of moderate sugar keeps the pastries lightly sweetened, making them a healthier treat.
      • Eggs provide essential vitamins, such as B12, and minerals.
      • Low in saturated fats, especially if you choose low-fat dairy options.

    Dietary Information:

      • Vegetarian-friendly.
      • Not gluten-free (contains flour).
      • Can be adapted for low-sugar diets by reducing sugar or using alternatives like honey or stevia.
    • Replace with dairy-free cheese for a lactose-intolerant friendly option.

    Nutritional Facts (per serving, approximately):

      • Calories: 200
      • Protein: 7 grams
      • Fat: 7 grams
      • Carbohydrates: 24 grams
      • Fiber: 1 gram
    • Sugar: 10 grams
    • Calcium: 150 mg

    Storage:

      • Room temperature: Store in an airtight container for up to 2 days.
    • Refrigeration: Store in the fridge for up to 5 days.
    • Freezing: Wrap pastries individually and freeze for up to 2 months. Thaw and reheat in the oven.

    Why You’ll Love This Recipe:

      • It’s easy and quick to prepare, making it perfect for any occasion.
    • The tender pastry combined with the creamy, slightly sweet filling is irresistibly delicious.
    • Versatile recipe – you can customize the filling with chocolate, fruit, or even savory options.
    • Minimal ingredients and pantry staples make this an accessible recipe for any home cook.
  • Rustic Apple Walnut Oat Bars

    Rustic Apple Walnut Oat Bars

    Rustic Apple Walnut Oat Bars
    Table of Contents
    Ingredients (Serves 6-8)
    Dry Ingredients:
    Rolled Oats: 1 ½ cups (150 g)
    Walnuts: 1 cup (90 g), chopped
    Cocoa Powder (Optional): 1 tablespoon

    Wet Ingredients:
    Apples: 2 medium, peeled and grated
    Water: ¼ cup (60 ml)
    Maple Syrup: 1 teaspoon

    Coconut Oil or Melted Butter: ¼ cup (60 ml)
    Spices:
    Cinnamon: ¼ teaspoon
    Preparation Steps
    Step 1: Prep Time
    Preparation: Allocate around 15 minutes to gather, measure, and prepare the ingredients. Peel and grate the apples and chop the walnuts into small pieces.

    Preheat Oven: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
    Step 2: Combine Ingredients
    Mix the Dry Ingredients: In a large mixing bowl, combine rolled oats, chopped walnuts, and cocoa powder (if using). Stir to distribute evenly.
    Prepare the Wet Mixture: In a medium bowl, mix grated apples, water, maple syrup, coconut oil or melted butter, and cinnamon. Stir until the mixture is well combined.

    Incorporate Wet aRustic Apple Walnut Oat Bars
    Table of Contents
    Ingredients (Serves 6-8)
    Dry Ingredients:
    Rolled Oats: 1 ½ cups (150 g)
    Walnuts: 1 cup (90 g), chopped
    Cocoa Powder (Optional): 1 tablespoon

    Wet Ingredients:
    Apples: 2 medium, peeled and grated
    Water: ¼ cup (60 ml)
    Maple Syrup: 1 teaspoon

    Coconut Oil or Melted Butter: ¼ cup (60 ml)
    Spices:
    Cinnamon: ¼ teaspoon
    Preparation Steps
    Step 1: Prep Time
    Preparation: Allocate around 15 minutes to gather, measure, and prepare the ingredients. Peel and grate the apples and chop the walnuts into small pieces.

    Preheat Oven: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
    Step 2: Combine Ingredients
    Mix the Dry Ingredients: In a large mixing bowl, combine rolled oats, chopped walnuts, and cocoa powder (if using). Stir to distribute evenly.
    Prepare the Wet Mixture: In a medium bowl, mix grated apples, water, maple syrup, coconut oil or melted butter, and cinnamon. Stir until the mixture is well combined.

    Incorporate Wet and Dry Mixtures: Slowly pour the wet mixture into the dry ingredients. Stir until the oats and walnuts are fully coated and the mixture starts to stick together.
    Step 3: Shape and Bake
    Transfer to Baking Pan: Spread the mixture evenly into the prepared baking pan. Use a spatula or the back of a spoon to press it down firmly.
    Bake: Place the pan in the preheated oven and bake for 25-30 minutes, or until the edges are golden brown and the center feels set.
    See also Nutty Oatmeal Muffins with Apples and Bananas

    Cool: Remove the pan from the oven and let it cool completely before cutting into bars. This ensures the bars hold their shape.
    Step 4: Serve
    Slice the cooled mixture into 6-8 bars. Serve as-is for a snack, or drizzle with additional maple syrup or melted chocolate for a touch of indulgence.
    Timing Breakdown
    Prep Time: 15 minutes

    Cooking Time: 30 minutes
    Total Time: 45 minutes
    Nutritional Information (Per Bar)
    Calories: 230 kcal

    Protein: 4 g
    Fat: 14 g
    Carbohydrates: 23 g

    Fiber: 3 g
    Sugar: 6 gnd Dry Mixtures: Slowly pour the wet mixture into the dry ingredients. Stir until the oats and walnuts are fully coated and the mixture starts to stick together.
    Step 3: Shape and Bake
    Transfer to Baking Pan: Spread the mixture evenly into the prepared baking pan. Use a spatula or the back of a spoon to press it down firmly.
    Bake: Place the pan in the preheated oven and bake for 25-30 minutes, or until the edges are golden brown and the center feels set.
    See also Nutty Oatmeal Muffins with Apples and Bananas

    Cool: Remove the pan from the oven and let it cool completely before cutting into bars. This ensures the bars hold their shape.
    Step 4: Serve
    Slice the cooled mixture into 6-8 bars. Serve as-is for a snack, or drizzle with additional maple syrup or melted chocolate for a touch of indulgence.
    Timing Breakdown
    Prep Time: 15 minutes

    Cooking Time: 30 minutes
    Total Time: 45 minutes
    Nutritional Information (Per Bar)
    Calories: 230 kcal

    Protein: 4 g
    Fat: 14 g
    Carbohydrates: 23 g

    Fiber: 3 g
    Sugar: 6 g

  • Baked Vegetable Mücver

    Baked Vegetable Mücver

    Baked Vegetable Mücver

    Table of Contents

    Ingredients:

    • 2 eggs
    • 2 carrots, grated
    • 2 zucchinis, grated
    • 1 potato, grated
    • 1 onion, finely chopped
    • A handful of parsley, chopped
    • 1 teacup corn flour
    • 1 glass of all-purpose flour
    • 1 teaspoon baking powder
    • Salt, to taste
    • Black pepper, to taste
    • Red chili flakes, to taste
    • 3 tablespoons vegetable oil

    Directions:

    1. Preheat the Oven:
      • Preheat your oven to 180°C (350°F). Lightly grease a baking tray with some of the vegetable oil or line it with parchment paper.
    1. Prepare the Vegetable Mixture:
      • In a large mixing bowl, combine the grated carrots, zucchinis, potato, and finely chopped onion.
      • Add the chopped parsley to the bowl for a fresh flavor boost.
    2. Make the Batter:
      • In another bowl, beat the eggs and then mix in the corn flour, all-purpose flour, and baking powder. Stir until well combined to form a batter.
      • Season the batter with salt, black pepper, and red chili flakes according to your taste.
    3. Combine Ingredients:
      • Add the vegetable mixture to the batter and mix thoroughly until everything is evenly coated.
    4. Prepare for Baking:
      • Pour the remaining vegetable oil into the batter and stir to incorporate. This will help in achieving a nice golden color and crisp texture in the oven.
      • Spread the mixture evenly onto the prepared baking tray.
    5. Bake the Mücver:
      • Place the tray in the preheated oven and bake for about 45 minutes, or until the top is golden brown and crispy. Check the doneness by inserting a toothpick into the center of the mücver; it should come out clean when it’s ready.
    6. Serve:
      • Remove the mücver from the oven and let it cool slightly before cutting into pieces.
      • Serve warm, with a side of yogurt or a light salad, for a delicious and wholesome meal.
    See also  Layered Crispy Pastry Recipe;

    Serving Suggestions:

    • Pair with a dollop of Greek yogurt or a tangy tzatziki sauce.
    • Serve alongside a fresh green salad for a balanced meal.
    • Enjoy as a snack or a light lunch.

    Cooking Tips:

    • Squeeze out excess moisture from the grated vegetables to prevent the batter from becoming too wet.
    • Adjust the seasoning to your preference, adding more herbs or spices as desired.
    • Use a non-stick baking tray for easier removal and cleanup.

    Nutritional Benefits:

    • Packed with vitamins and minerals from fresh vegetables.
    • High in fiber, aiding in digestion.
    • Provides protein from the eggs and a balanced amount of carbohydrates from the flours.

    Dietary Information:

    • Vegetarian: This recipe is suitable for vegetarians.
    • Can be made gluten-free by using gluten-free flour alternatives.
    • Low-fat option: Use less oil and opt for a non-stick spray to reduce fat content.

    Why You’ll Love This Recipe:

    • Easy to prepare and bake.
    • Delicious mix of flavors and textures.
    • Nutritious and satisfying.
    • Versatile, can be enjoyed as a meal or snack.

    Conclusion:

    This Baked Vegetable Mücver is a delightful and nutritious dish that brings together the best of fresh vegetables and herbs. With its crispy texture and savory flavor, it’s perfect for any meal of the day. Enjoy it warm with a side of yogurt or salad for a wholesome and satisfying dining experience

  • The sure-fire carrot cake that beats all others!

    The sure-fire carrot cake that beats all others!

    The sure-fire carrot cake that beats all others!

    Table of Contents

    INGRIANTS 

    220 g sugar
    1 tsp cinnamon powder
    250 ml oil, neutral
    4 eggs
    200 g almonds, ground
    Fat for the mold
    400 g carrots, grated
    220 g flour
    2 tsp baking powder

    Preparation:

    1. Simply mix the eggs, sugar, oil and cinnamon with the mixer. Add the carrots and almonds.
    2. Then mix the flour and baking powder and stir in. Pour the dough into a greased Bundt cake pan or 26 cm springform pan.
    3. Then bake in a hot oven at 180 °C top/bottom heat for approx. 40 – 50 minutes.
    4. You should do a toothpick test and take into account your experience with your own oven.
    5. Sprinkle with powdered sugar. After baking, let the cake cool and enjoy.
  • Homestyle Potato Bread

    Homestyle Potato Bread

    Homestyle Potato Bread

    Table of Contents

    Ingredients:

    For the dough:

    • 1 teaspoon sugar (10g)
    • 1 packet dry yeast (10g)
    • 1 cup warm milk (200ml)
    • 1 cup warm water (200ml)
    • 1 tea glass of oil (100ml)
    • 5 cups flour (600g)
    • 1 teaspoon salt (8g)

    For the filling:

    • 1/2 tea glass of oil (50ml)
    • 1 onion, finely chopped
    • 3 potatoes, boiled and mashed
    • 1/2 tablespoon tomato paste
    • Black pepper, to taste
    • Ground red pepper, to taste
    • Salt, to taste

    For the topping:

    • 1 egg yolk
    • 1 teaspoon of oil

    Directions:

    1. In a large mixing bowl, combine the sugar, dry yeast, warm milk, and warm water. Stir well and let it sit for about 10 minutes, or until the mixture becomes frothy.
    2. Add the oil, flour, and salt to the yeast mixture. Knead the dough until it is smooth and elastic, about 10 minutes. Cover the dough with a clean cloth and let it rise in a warm place for about 1 hour, or until it doubles in size.
    3. While the dough is rising, prepare the filling. Heat the oil in a pan over medium heat. Add the chopped onion and sauté until it becomes translucent. Add the mashed potatoes, tomato paste, black pepper, ground red pepper, and salt. Mix well and cook for a few more minutes. Set aside to cool.
    4. Preheat your oven to 180°C (350°F).
    5. Once the dough has risen, punch it down and divide it into two equal parts. Roll out each part into a rectangle, about 1/2 inch thick.
    6. Spread the potato filling evenly over one of the dough rectangles, leaving a small border around the edges. Place the other dough rectangle on top and press the edges to seal.
    7. Transfer the filled dough to a greased baking sheet. Mix the egg yolk and 1 teaspoon of oil, and brush this mixture over the top of the dough.
    8. Bake in the preheated oven for about 30-35 minutes, or until the bread is golden brown on top.
    9. Allow the bread to cool slightly before slicing and serving. Enjoy your delicious homemade potato bread!
    See also  Billion Dollar Cookie Bars

    Prep Time: 1 hour 25 minutes | Cooking Time: 35 minutes | Total Time: 2 hours | Kcal: 350 kcal | Servings: 8 servings

  • Turkey Kielbasa and Spinach Mini Quiches

    Turkey Kielbasa and Spinach Mini Quiches

    Turkey Kielbasa and Spinach Mini Quiches

    Table of Contents

    Ingredients

      • Spray:
        • Olive oil spray
    • For the filling:
        • 1 tbsp olive oil
        • 1/2 medium onion, diced (about 50 g)
        • 1/3 cup (50 g) chopped bell pepper

       

        • 2 garlic cloves, crushed
        • 1 medium tomato, diced (about 120 g)
        • 6 oz (170 g) turkey kielbasa, diced

       

      • 2 cups (60 g) baby spinach
    • For the egg mixture:
        • 5 large whole eggs

       

        • 4 large egg whites
        • 1/3 cup (80 ml) fat-free milk or milk of choice
        • 1/3 cup (40 g) all-purpose flour*

       

        • 1/2 tsp salt
        • 1/8 tsp black pepper
        • 3 oz (85 g) shredded cheddar cheese

      *For gluten-free, use gluten-free all-purpose flour.

       

    Directions

      1. Preheat the Oven:
          • Preheat your oven to 350°F (175°C). Spray a nonstick muffin pan with olive oil spray to prevent sticking.

         

      2. Sauté the Vegetables:
          • Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.
          • Add the diced onion and a pinch of salt. Sauté for about 5 minutes, until the onions are soft.

         

        • Add the chopped bell pepper, crushed garlic, diced tomato, and diced turkey kielbasa. Sauté for another 5 to 7 minutes until everything is heated through.
        • Stir in the baby spinach and cook until wilted, about 1 minute. Remove from heat and set aside.
      1. Prepare the Egg Mixture:
        • In a large mixing bowl, whisk together the whole eggs, egg whites, fat-free milk, flour, remaining salt, and black pepper until smooth.
        • Fold in the sautéed kielbasa and vegetable mixture, along with the shredded cheddar cheese, until well combined.
      1. Fill the Muffin Pan:
        • Pour the mixture evenly into the prepared muffin pan, filling each cup about three-quarters full.
      2. Bake:
          • Bake for 28 to 30 minutes, or until the mini quiches are firm and a toothpick inserted in the center comes out clean.

         

      3. Cool and Serve:
        • Allow the mini quiches to cool in the pan for a few minutes before removing them. Serve warm or at room temperature.

    Serving Suggestions

    • Serve with a side of fresh fruit or a light salad for a complete meal.
    • Pair with your favorite hot sauce or salsa for added flavor.

    Cooking Tips

      • Feel free to swap the turkey kielbasa for another type of sausage or omit it for a vegetarian option.
    • Experiment with different vegetables like mushrooms, zucchini, or broccoli for a twist on this recipe.

    Nutritional Benefits

      • High in Protein: With a combination of eggs and turkey kielbasa, these mini quiches offer a good source of protein.
      • Rich in Vitamins: Spinach and tomatoes provide essential vitamins and antioxidants.

    Dietary Information

    • Gluten-Free Option: Substitute regular flour with gluten-free all-purpose flour.
    • Low-Calorie: These mini quiches are a healthy option, especially with fat-free milk and turkey sausage.

    Nutritional Facts (per serving)

      • Calories: 130
      • Protein: 10g
      • Fat: 6g
      • Carbohydrates: 8g
    • Fiber: 1g
    • Sugar: 1g

    Storage

      • Refrigerator: Store in an airtight container in the refrigerator for up to 4 days.
    • Freezer: Freeze individual mini quiches in a freezer-safe container for up to 3 months. Reheat in the microwave or oven before serving.
  • Vanilla Sheet Cake Recipe

    Vanilla Sheet Cake Recipe

    Vanilla Sheet Cake Recipe

    Table of Contents

    Ingredients

    – 2 1/2 cups all-purpose flour
    – 2 1/2 teaspoons baking powder
    – 1/2 teaspoon salt
    – 1 1/4 cups whole milk, room temperature
    – 1 tablespoon vanilla extract
    – 1 3/4 cups granulated sugar
    – 1/2 cup (1 stick) unsalted butter, softened
    – 1/2 cup vegetable oil
    – 4 large eggs, room temperature

    Instructions

    – Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking tray
    – In a medium bowl, whisk together the flour, baking powder, and salt.
    – In another small bowl, combine the milk and vanilla extract.
    – In a large mixing bowl, cream together the sugar, butter, and oil until light and fluffy.
    – Add the eggs one at a time, beating well after each addition.
    – Alternate adding the dry ingredients and the milk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
    – Pour the batter into the prepared baking tray and smooth the top.
    – Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
    – Allow the cake to cool completely in the pan on a wire rack.

  • Soft and Delicious Breakfast Bread

    Soft and Delicious Breakfast Bread

    Soft and Delicious Breakfast Bread

    Table of Contents

    Start your day right with our simple and delightful Breakfast Bread! It’s soft, delicious, and perfect for a weekly treat!

    Ingredients:

    For the Bread:

    – 1 egg
    – 150 ml warm milk
    – 7g dry yeast
    – 2 tbsp sugar
    – 2 tbsp sunflower oil
    – 8g vanilla sugar
    – 420g flour
    – 1/2 tsp salt
    – 1 tbsp butter
    – 1/2 tsp baking powder

    For the Cream:

    – 150ml milk
    – 2 tbsp sugar
    – 2 tbsp cornstarch
    – 1 egg yolk
    – 8g vanilla sugar

    Additional:

    – 1 egg yolk
    – Chocolate chips

    Instructions:

    1. In a bowl, dissolve the dry yeast in warm milk and let it sit for 5 minutes until it froths.

    2. Add the egg, sugar, sunflower oil, and vanilla sugar to the yeast mixture. Mix well.

    3. Gradually add the flour, salt, and baking powder. Knead the dough until it’s smooth and elastic.

    4. Cover the dough and let it rise for 1 hour, or until it doubles in size.

    5. Preheat your oven to 180°C (356°F).

    6. Divide the dough into portions and shape them into bread rolls.

    7. Place the rolls on a baking sheet and let them rest for another 10 minutes.

    8. In the meantime, prepare the cream:
    – In a saucepan, combine milk, sugar, cornstarch, egg yolk, and vanilla sugar.
    – Cook over low heat, stirring constantly, until it thickens. Let it cool.

    9. Brush the bread rolls with an egg yolk and sprinkle chocolate chips on top.

    See also  Savory Pumpkin and Cheese Fritters

    10. Bake in the preheated oven for 20-25 minutes or until the bread is golden brown.

    11. Let the bread cool slightly, and serve it with the creamy custard.

    Enjoy this soft and delightful breakfast bread that’s perfect for any morning treat!

    Call to Action:

    Make this recipe a part of your weekly breakfast routine and savor the deliciousness!

  • Chocolate Banana Oatmeal Pancakes

    Chocolate Banana Oatmeal Pancakes

    Chocolate Banana Oatmeal Pancakes

    Table of Contents

    Ingredients (in cups and grams):

      • 1 cup (90 g) oatmeal

     

      • 1 cup (240 ml) water
      • 2 eggs
      • A pinch of salt

     

      • 1 tablespoon (10 g) stevia sweetener
      • 1 teaspoon (5 ml) vanilla extract
      • 2 ripe bananas, mashed

     

      • 1 tablespoon (7 g) cocoa powder
      • 1 teaspoon (5 g) baking powder
      • 1 tablespoon (6 g) coconut flakes

     

    • Almonds, chopped (for topping)
    • No-sugar chocolate syrup (for topping)

    Instructions:

    Prepare the Batter:

      1. Soak the oatmeal in water for 10 minutes until softened.
      2. In a mixing bowl, mash the bananas and add eggs, stevia, vanilla extract, and salt. Mix well.

     

    1. Stir in the softened oatmeal, cocoa powder, baking powder, and coconut flakes until a smooth batter forms.

    Cook the Pancakes:
    4. Heat a non-stick skillet over medium heat. Lightly grease if needed.
    5. Pour a ladle of batter onto the skillet and spread gently to form a pancake.
    6. Cook for 2–3 minutes on one side until bubbles form, then flip and cook the other side for 1–2 minutes. Repeat with the remaining batter.

    Serve:
    7. Stack the pancakes on a plate. Drizzle with no-sugar chocolate syrup, sprinkle with chopped almonds, and enjoy!

    Serving Suggestions:

      • Serve with fresh berries for added flavor.
      • Pair with a dollop of Greek yogurt or whipped cream for creaminess.

     

    • Add a sprinkle of extra coconut flakes or granola for texture.

    Cooking Tips:

      • Use ripe bananas for the best natural sweetness.

     

    • Ensure the skillet is at medium heat to prevent burning.
    • Add a splash of milk or water if the batter is too thick.

    Nutritional Benefits:

     

      • Oatmeal: Rich in fiber, promotes digestion, and keeps you full longer.
      • Bananas: Provide natural sweetness and are packed with potassium and vitamins.
      • Eggs: High-quality protein for energy and muscle repair.
    See also  Grape Cake How To Make A Soft Grape Cake Recipe Like Cotton

     

    • Cocoa Powder: A good source of antioxidants and adds a rich chocolate flavor.
    • Coconut Flakes: Adds healthy fats and a tropical twist.

    Dietary Information:

     

      • Gluten-free (ensure oats are certified gluten-free)
      • Low in added sugar
      • High in protein and fiber

    Nutritional Facts (Per Serving – Approx. 6 Pancakes):

     

      • Calories: 160
      • Protein: 5 g

     

      • Fat: 5 g
      • Carbohydrates: 22 g
      • Fiber: 4 g

    Storage:

      • Store in an airtight container in the refrigerator for up to 3 days.
      • Reheat in a skillet or microwave before serving.

    Why You’ll Love This Recipe:

      • It’s naturally sweetened with bananas and stevia.
      • Quick and easy to prepare with wholesome ingredients.

     

    • Packed with flavor and nutrients for a satisfying meal.
    • Perfect for both adults and kids!
  • Stovetop Milk Bread Experience the soft and fluffy delight

    Stovetop Milk Bread Experience the soft and fluffy delight

    Stovetop Milk Bread

    Table of Contents

    Experience the soft and fluffy delight of our no-oven-needed Stovetop Milk Bread! It’s even more tempting than donuts!

    Ingredients:

    – 1 glass of milk (200 ml)
    – 2 tbsp sugar (40 grams)
    – 1 tsp dry yeast (5 grams)
    – 2 cups flour (400 grams)
    – 1 tsp salt (5 grams)
    – 50 grams butter

    Instructions:

    1. Warm milk, add sugar, and yeast. Let it froth for 10 min.
    2. In a bowl, combine flour and salt.
    3. Make a well in the center, pour in the yeast mixture, and knead into a soft dough.
    4. Incorporate softened butter, kneading until smooth.
    5. Cover, let it rise for 1 hour.
    6. Divide into portions, shape into rolls.
    7. Heat a non-stick pan, cook rolls until golden on both sides.

    Enjoy the fluffy goodness, no oven required!

    Call to Action:

    Try this recipe and savor the softness!

  • Melt-in-Your-Mouth Butter Cookies

    Melt-in-Your-Mouth Butter Cookies

    Melt-in-Your-Mouth Butter Cookies

    Ingredients

      • 250 g flour
      • 170 g butter (softened)
    • 100 g sugar (50 g for the dough + 50 g for sprinkling)

    Directions

      1. Preheat the Oven:
        • Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
      1. Prepare the Dough:
        • In a mixing bowl, combine the flour, softened butter, and 50 g of sugar. Mix until a smooth dough forms. The dough should be well-blended and pliable, making it easy to shape.
      2. Shape the Cookies:
          • Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet. Ensure there is enough space between each ball to allow for spreading during baking.

         

        • Use a fork to gently press down on each cookie to create a crisscross pattern. This not only flattens the cookies but also gives them a classic butter cookie look.
      3. Add the Finishing Touch:
          • Sprinkle the remaining 50 g of sugar over the cookies. This will give them a delightful sweetness and a slight crunch.

         

      4. Bake the Cookies:
          • Bake in the preheated oven for about 10-12 minutes or until the edges are golden brown. Keep an eye on them to prevent over-baking.
          • Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them firm up and enhances their melt-in-your-mouth texture.

         

      5. Enjoy:
        • Once completely cooled, enjoy your delicious melt-in-your-mouth cookies!

    Serving Suggestions

      • With Tea or Coffee:
        • Serve these cookies with a hot cup of tea or coffee for a perfect afternoon treat.
      • With Ice Cream:
          • Pair them with a scoop of vanilla ice cream for a delightful dessert.

         

      • As a Gift:
        • Pack them in a beautiful tin as a homemade gift for friends and family.

    Cooking Tips

      • Butter Softening:
        • Ensure the butter is softened to room temperature for easy mixing. This ensures a smooth, well-incorporated dough.
      • Flavor Twist:
          • For an extra flavor twist, add a teaspoon of vanilla extract to the dough. You can also experiment with almond extract or a pinch of cinnamon.

         

      • Crispier Cookies:
        • If you prefer a crispier cookie, bake for an additional 1-2 minutes. Be careful not to over-bake, as they can become too hard.

    Nutritional Benefits

    • Moderation:
      • These cookies are a delightful treat, but remember to enjoy them in moderation.
    • Energy Source:
        • Butter provides a rich source of fat, which is essential for energy.

       

    Dietary Information

      • Gluten and Dairy:
        • This recipe contains gluten and dairy.
    • Gluten-Free Option:
      • To make it gluten-free, substitute the flour with a gluten-free flour blend.
    • Dairy-Free Option:
        • For a dairy-free version, use a plant-based butter alternative.

       

    Storage

      • Room Temperature:
        • Store the cookies in an airtight container at room temperature for up to one week.
    • Freezing:
      • For longer storage, freeze the cookies in a sealed container for up to three months. Allow them to thaw at room temperature before serving.

    Why You’ll Love This Recipe

      • Simplicity:
          • These butter cookies are incredibly easy to make with just three main ingredients.

         

      • Texture:
        • The melt-in-your-mouth texture makes them irresistible.
    • Versatility:
      • They are versatile and can be customized with different flavors and add-ins like chocolate chips, nuts, or dried fruits.