Category: quick and easy recipe

Ingredients:

• • Water: ⅔ cup (160 ml)
  • Plain yogurt: ¼ cup (60 g)

• • Fresh yeast: 1 tsp. (3 g) or dry yeast: ½ tsp. (2 g)
  • Sugar: A pinch to activate the yeast
  • Vegetable oil: 1 tbsp.

• • Bread flour: 2 ½ cups (320 g)
  • Salt: 1 tsp. (6 g)
  • Sesame seeds (or any seeds you like): Optional for topping

Directions:

1. 1. In a bowl, mix the water, yogurt, yeast, and a pinch of sugar to activate the yeast.
   2. Add the vegetable oil, flour, and salt to the wet mixture. Stir until all the dry flour is incorporated—no need to knead.

1. 1. Cover the dough and let it rest for 30 minutes.
   2. After resting, wet your hands and stretch the four sides of the dough, folding each side toward the center.
   3. Using the “lift and slap” technique, lift the dough and slap it back into the bowl. Cover and let it rest for another 30 minutes.

1. 1. Repeat the stretching, folding, and lifting process one more time. After this second round, let the dough rise until doubled in size, about 2 hours.
   2. Once the dough has risen, sprinkle some flour on your work surface, fold the dough in half, and gently flatten it into a rectangle.
   3. Roll the dough and press down with your fingers to seal the edge. Pinch the seams to close it well.

1. 1. Move the dough into a loaf pan lined with baking paper. Cover with a towel and let it rise for another 30 minutes.
   2. Preheat the oven to 430°F (220°C).
   3. Once the dough has risen, brush the top with water and sprinkle sesame seeds or other seeds of choice.

1. 1. Score the top of the bread with a sharp blade.
   2. Cover the loaf pan with another loaf pan and bake for 25 minutes.
   3. Remove the top loaf pan and bake for another 10 minutes to crisp up the crust.

1. Remove the bread from the pan, cover it with a towel, and let it cool completely before slicing.

Serving Suggestions:

• • Spread with butter or jam for a simple, delicious snack.

• Use this bread to make gourmet sandwiches, or as toast for breakfast with avocado.
• Pair it with soups or salads for a light meal.

Cooking Tips:

• Make sure your yeast is fresh for the best rise.
• You can add herbs like rosemary or garlic to the dough for extra flavor.
• To avoid the dough sticking to your hands, keep them slightly wet while working with it.

Boiling Water Dumplings with Savory Filling

Get ready for a culinary revelation with these Boiling Water Dumplings! A magical fusion of a simple flour and boiling water dough, filled with a savory mix of minced meat, onions, and herbs. Get ready for a taste sensation like no other!

 Ingredients:

For the Dough:

– 175 ml boiling water
– 1 tsp salt
– 350 gr flour
– 20 ml vegetable oil

For the Filling:

– 2 onions, finely chopped
– Greens to taste
– 250 gr minced meat
– Salt and spices to taste
– 30 ml boiling water

For Frying:

– Vegetable oil

‍ Instructions:

1. In a bowl, mix boiling water, salt, and flour to make a dough. Knead until smooth, then add vegetable oil. Set aside.
2. For the filling, sauté chopped onions in oil until golden. Add minced meat, salt, and spices. Cook until meat is browned.
3. Roll out the dough and cut into circles.
4. Place a spoonful of filling in the center of each circle. Fold and seal the edges.
5. Boil dumplings in salted water until they float.
6. Sauté boiled dumplings in oil until golden brown.

Chocolate-Covered Almond Cookies with Sesame Seeds Recipe

Ingredients 

1 cup all-purpose flour

1/2 cup ground almonds

1/2 cup butter, softened

1/3 cup sugar

1 egg

1/2 tsp vanilla extract

Pinch of salt

For the Topping:

200 grams dark chocolate, melted

Sesame seeds for sprinkling

Instructions:

Make the Cookie Dough:

In a mixing bowl, cream together the butter and sugar until light and fluffy.

Beat in the egg and vanilla extract.

Gradually mix in the ground almonds, flour, and a pinch of salt until the dough comes together.

Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour.

Shape the Cookies:

Preheat your oven to 350°F (175°C).

Roll the chilled dough into small balls, then flatten them slightly to form thick discs.

Place the shaped cookies on a baking sheet lined with parchment paper.

Bake the Cookies:

Bake the cookies for 10-12 minutes or until they are just starting to turn golden around the edges.

Remove from the oven and let them cool completely on a wire rack.

Add the Chocolate and Sesame Seeds:

Melt the dark chocolate in a heatproof bowl over a pot of simmering water (double boiler method) or in the microwave in short bursts, stirring frequently.

Dip each cooled cookie into the melted chocolate, covering them halfway or completely, depending on your preference.

Before the chocolate sets, sprinkle the sesame seeds over the chocolate.

INGREDIENTS:

° 240 ml (1 cup) warm milk

° 75 g (¼ cup) whole milk

° 1 egg

° 30 g (2 tablespoons) sugar

° 7 g (2 ¼ teaspoons) dry yeast

° 520 g (4 ¼ cups) flour

° 1 teaspoon salt

° 50 g (¼ cup) butter, softened

° 45 g (3 tablespoons) butter

° 45 g (3 tablespoons) whole milk

Fluffy Condensed Milk Bread

METHOD:

1. Heat the milk with sugar and whole milk. Add dry yeast and egg and mix again. Mix water with dry ingredients: flour and salt.

2. Knead the dough with a fork until it becomes smooth. Add oil and cook for 10 minutes. Let it sit for 1 hour.

3. Cut ⅓ of the dough and roll it out to 25×40 cm. Roll the dough into blocks and cut the blocks into pieces.

4. Place the dough pieces into the pan and set aside. Repeat with the remaining ⅓ of the dough to make the rolls.

5. Set the loaves aside for 1 hour. Brush the top of each loaf with egg wash before baking. Bake at

6. 180C/350F for 25-30 minutes. It will run for 20 minutes on one roll.

7. Mix equal parts butter and whole milk. Brush the bread with the mixture while it is still warm.

8. Remove from baking trays when completely cooled Have fun!

Italian Lemon Yogurt Cake Recipe without sugar

INGREDIENTS:

• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon kosher salt
• 1 cup plain coconut yogurt or use whole milk yogurt
• Stevia powder
• 3 large eggs
• 2 teaspoons grated lemon zest 2 lemons
• ⅓ cup freshly squeezed lemon juice
• ½ teaspoon pure vanilla extract
• ½ cup olive oil
• ¼ cup lemon juice
• ¼ setvia powder

For the glaze:

• juice of one lemon
• 1 cup confectioner’s sugar

INSTRUCTIONS:

Preheat the oven to 350 degrees. Grease an 8½ x 4¼ x 2½-inch loaf pan. Line the bottom with parchment paper. Or you could spray the pan with baking spray.

Dry ingredients: In a large bowl, sift together the flour, baking powder, and salt.

Wet ingredients: In another bowl, whisk together the yogurt, sugar, the eggs, lemon zest, lemon juice, and vanilla. Slowly whisk the dry ingredients into the wet ingredients.

Combine dry with wet ingredients: Slowly whisk the dry ingredients into the wet ingredients.

Fold in the oil: Fold the coconut oil into the batter, incorporate it well with a spatula. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Prep the lemon syrup: While the cake is baking, prepare the lemon syrup: Cook the 1/4 cup lemon juice and 1/4 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

Allow the cake to cool: When the cake is done, allow it to cool in the pan for 10 minutes. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

Prep the glaze: For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake. Depending on how you like your glaze, you could make it thinner with more juice, or thicker, with more confectioner’s sugar. The icing will be completely firm in about an hour.

Nutritional Info:

Calories: 2384kcal | Carbohydrates: 475g | Protein: 20g | Fat: 111g | Saturated Fat: 90g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 2017mg | Potassium: 272mg | Fiber: 5g | Sugar: 202g | Vitamin A: 4IU | Vitamin C: 24mg | Calcium: 506mg | Iron: 10mg

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.

Cheese Twist Bread

Stuffed Flatbread Recipe

Ingredients:

• • 200g feta cheese
  • Bunch of parsley
  • 2 eggs

• • 1 tsp salt
  • 4 tbsp yogurt (heaping)
  • 200ml milk

• • 100ml oil
  • 200ml mineral water
  • Grated cheddar or mozzarella

• Ready-made phyllo dough

Directions:

• • Step 1: Prepare the cheese filling by mixing feta and chopped parsley.

• • Step 2: Make the sauce by whisking eggs, salt, yogurt, milk, oil, and mineral water. Set aside.
  • Step 3: Spread phyllo dough, add cheese, and pleat. Cut and arrange pleated dough in a pan.
  • Step 4: Pour the sauce over the dough, ensuring the edges are well coated.

• Step 5: Bake at 180°C for 30-35 minutes until golden.

Serving Suggestions:

• • Serve warm with a side salad or yogurt dip.

Cooking Tips:

• Ensure the sauce fully covers the phyllo to get a crispy, golden texture.

Nutritional Benefits:

• Feta provides protein and calcium.
• Yogurt adds probiotics and extra calcium.

Dietary Information:

• Vegetarian
• Contains dairy, eggs, and gluten.

Nutritional Facts (per serving):

• • Calories: 320
  • Protein: 12g
  • Carbohydrates: 28g

• Fat: 18g

Storage:

• • Store in the fridge for up to 2 days. Reheat in the oven for crispiness.

Why You’ll Love This Recipe:

• • Easy to Make: Simple layering and baking process.
  • Rich Flavor: Feta and cheddar bring depth, while yogurt sauce adds creaminess.

• Great for Sharing: Perfect for family meals or gatherings.