Category: quick and easy recipe

Almond Biscuit Delight with Chocolate and Coconut
Almond Biscuit Delight with Chocolate and Coconut

Table of Contents
Ingredients

For the Biscuit Base:

150 g of butter (about 1 cup)

80 g of powdered sugar (2/3 cup)

2 tbsp of oil (vegetable or any neutral oil)

1 egg

8 g of vanilla sugar (or 1 tsp vanilla extract)

Pinch of salt

Pinch of baking powder

300 g of flour (about 2 ½ cups)

For the Filling:

1 cup ground roasted almonds

2 cups crushed biscuits (any plain biscuits, like graham crackers or digestive biscuits)

Chocolate cream (Nutella or any chocolate spread of choice)

For Topping:

Chocolate (melted or grated, for drizzling or covering)

Peach jam (for spreading)

Roasted grated coconut (for sprinkling)

Baking Instructions:

Bake at 180°C (350°F) for 25 minutes.

Step-by-Step Instructions

Step 1: Prepare the Biscuit Dough

Cream the Butter and Sugar: In a large mixing bowl, beat 150 g of butter and 80 g of powdered sugar until light and fluffy. You can use an electric mixer for better results.

Add Wet Ingredients: Add 2 tbsp of oil, 1 egg, and 8 g of vanilla sugar (or vanilla extract) to the butter-sugar mixture. Mix until everything is well combined.

Add Dry Ingredients: Sift in 300 g of flour, a pinch of salt, and a pinch of baking powder. Gradually fold in the dry ingredients, forming a soft dough.

Rest the Dough: Let the dough rest in the refrigerator for about 20 minutes to firm up. This will make it easier to shape.

See also Hawaiian Banana Bread

Step 2: Shape and Bake the Biscuits

Preheat the Oven: Preheat your oven to 180°C (350°F).

Form the Biscuits: Roll the dough into small balls, flatten them slightly, and place them on a baking tray lined with parchment paper.

Bake: Bake the biscuits in the preheated oven for about 25 minutes, or until they turn a light golden brown. Remove them from the oven and let them cool completely.

Step 3: Prepare the Filling

Grind the Almonds: In a food processor, grind 1 cup of roasted almonds until finely ground.

Crush the Biscuits: Crush 2 cups of plain biscuits (like graham crackers or digestive biscuits) into fine crumbs. You can use a rolling pin or food processor for this step.

Mix the Filling: In a bowl, combine the ground almonds, crushed biscuits, and a generous amount of chocolate cream (Nutella or any chocolate spread) until it forms a thick, cohesive mixture. This will be the filling for the biscuits.

Step 4: Assemble the Cookies

Sandwich the Cookies: Take two baked biscuits and sandwich them together using the almond and chocolate filling. Repeat until all biscuits are filled

Add a Layer of Peach Jam: Spread a small amount of peach jam on top of each sandwiched biscuit.

Step 5: Finish with Chocolate and Coconut

Melt the Chocolate: In a double boiler or microwave, melt the chocolate (about 100-150 grams), stirring until smooth.

Coat or Drizzle: Either dip the top of each biscuit sandwich in the melted chocolate or drizzle the chocolate over the tops.

Sprinkle with Coconut: While the chocolate is still warm, sprinkle roasted grated coconut over the top for a crunchy and aromatic finish.

See also Low-Calorie Apple Cake with Quark Cream: A Healthy and Delicious Dessert Recipe

Step 6: Cool and Serve

Allow the chocolate to set before serving. You can speed up the process by placing the cookies in the refrigerator for about 10-15 minutes.

Cooking Tips

Use Room-Temperature Ingredients: Ensure that the butter and egg are at room temperature to create a smoother, well-combined dough.

Customize the Nuts: You can swap the almonds with other nuts like hazelnuts or walnuts, depending on your preference.

Adjust the Sweetness: If you prefer less sweetness, reduce the amount of sugar in the dough or filling. The chocolate and jam provide plenty of sweetness, so adjust according to taste.

Filling Variations: For a different twist, replace the chocolate cream filling with a fruit-based filling or even a combination of both.
January 30, 2025
Creamy Turkey and Bacon Spaghetti Bake
Creamy Turkey and Bacon Spaghetti Bake

January 30, 2025 by Healthy Recipes
Creamy Turkey and Bacon Spaghetti Bake

Table of Contents
Ingredients

300 g (10.6 oz) spaghetti

200 g (7 oz) bacon, diced

1 purple onion, finely chopped

3 cloves of garlic, minced

700 g (1.5 lbs) minced turkey

200 g (7 oz) tomato sauce

40 g (1.4 oz) butter

30 g (1 oz) all-purpose flour

500 ml (16.9 oz) milk

150 g (5.3 oz) hard mozzarella cheese, shredded

Vegetable oil for frying

Salt, ground black pepper, dried sweet paprika, and dried oregano (to taste)

Directions

Cook the Spaghetti:

Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, according to the package instructions. Drain and set aside.

Prepare the Meat Sauce:

Heat a splash of vegetable oil in a large skillet over medium heat. Add the diced bacon and cook until crispy. Remove and set aside.

In the same skillet, sauté the chopped purple onion and minced garlic until fragrant and translucent.

Add the minced turkey, season with salt, black pepper, sweet paprika, and oregano. Cook until the turkey is browned and cooked through.

Stir in the tomato sauce and cooked bacon. Simmer for 5-7 minutes. Remove from heat.

Prepare the Cheese Sauce:

In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux.

Gradually add the milk while whisking continuously to avoid lumps. Cook until the sauce thickens.

Stir in half of the shredded mozzarella cheese and whisk until smooth. Season with a pinch of salt and pepper.

Assemble the Dish:

Preheat your oven to 180°C (356°F).

In a large baking dish, combine the cooked spaghetti with the meat sauce. Toss until evenly coated.

Pour the cheese sauce over the spaghetti mixture and gently mix.

Top with the remaining shredded mozzarella cheese.

Bake the Spaghetti:

Place the dish in the preheated oven and bake for 20-25 minutes, or until the cheese on top is melted and golden brown.

Serve:

Let the dish cool for a few minutes before serving. Garnish with fresh oregano or parsley, if desired.

See also Apple Crumble Cake with Brown Sugar Cream

Serving Suggestions

Serve with a side of garlic bread or a fresh green salad.

Pair with a glass of red wine for a cozy dinner.

Cooking Tips

Use freshly grated mozzarella for better melting and flavor.

Add a pinch of red chili flakes to the turkey mixture for a spicy kick.

Cook the spaghetti slightly under al dente if you prefer firmer pasta in baked dishes.
January 30, 2025
Vegetable Patties with Tahini Sauce
Vegetable Patties with Tahini Sauce

Table of Contents
Ingredients

For the Patties:
- Zucchini: 1, grated
- Carrot: 1, grated
  
  Eggs: 2 large
  
  Cheese: 3.5 ounces (100 g), grated
- Fresh parsley: 2 tablespoons, chopped
  
  Potato: 1, grated
  
  Oatmeal: 5 tablespoons
- Sweet paprika: ½ teaspoon
  
  Italian dried herbs: ½ teaspoon
  
  Garlic powder: ½ teaspoon
For the Tahini Sauce:
- Tahini: ½ cup (120 ml)
  
  Maple syrup: 1 tablespoon
- Soy sauce: 1 tablespoon
Directions
- Prepare the Vegetables:
  
  Grate the zucchini, carrot, and potato. Squeeze out excess liquid from the grated vegetables using a clean kitchen towel.
  
  Mix the Patty Ingredients:
  
  In a large mixing bowl, combine the grated vegetables, eggs, cheese, parsley, oatmeal, paprika, Italian dried herbs, and garlic powder. Mix until well combined.
- Chill the Mixture:
  
  Place the mixture in the refrigerator for 15 minutes to allow the oatmeal to absorb moisture and the patties to hold their shape.
  
  Form the Patties:
  
  Shape the mixture into small patties, about 2 inches in diameter.
  
  Cook the Patties:
  
  Heat a non-stick skillet over medium heat and lightly grease with oil. Cook the patties for 3-4 minutes on each side until golden brown and cooked through.
- Prepare the Tahini Sauce:
  
  In a small bowl, whisk together the tahini, maple syrup, and soy sauce until smooth. Adjust the consistency with a little water if needed.
- Serve:
  
  Serve the warm patties with a drizzle of tahini sauce or as a dipping sauce on the side.
Serving Suggestions
- Serve with a fresh green salad for a complete meal.
- Pair with pita bread or rice for a heartier option.
- Add a dollop of Greek yogurt or hummus on the side.
Cooking Tips
- Ensure the grated vegetables are well-drained to avoid soggy patties.
  
  Use a food processor to speed up the grating process.
  
  Substitute oatmeal with breadcrumbs if preferred.
Nutritional Benefits
- High in fiber and vitamins from fresh vegetables.
  
  Protein-rich from eggs and cheese.
- Healthy fats from tahini and minimal added oil.
Dietary Information
- Vegetarian-friendly.
- Can be made gluten-free by using gluten-free oats or breadcrumbs.
- Dairy-free if cheese is substituted with a vegan alternative.
Nutritional Facts (per patty with sauce, assuming 10 patties)
- Calories: 100
  
  Protein: 4g
  
  Carbohydrates: 7g
- Fats: 6g
- Fiber: 1.5g
January 30, 2025
Classic Soft Bread Rolls (Pide)
Classic Soft Bread Rolls (Pide)

Table of Contents
Ingredients

For the Dough:

Warm Water: 1.5 cups (300 ml)

Oil: 1 tea glass (90g)

Yogurt: 1 tea glass (100 ml)

Eggs: 2 (yolks separated)

Sugar: 2 tablespoons (40g)

Dry Yeast: 1 packet (10g)

Flour: 5.5 cups (660g)

Salt: 1 teaspoon (8g)

For the Butter Coating:

Melted Butter: 150g

Steps to Make Classic Soft Bread Rolls (Pide)

Step 1: Prepare the Yeast Mixture

In a small bowl, combine the warm water (about 300 ml) and sugar. Stir until the sugar dissolves, then add the dry yeast. Let this mixture sit for about 5-10 minutes, until the yeast becomes frothy and bubbly. This step ensures that the yeast is active and ready to make the dough rise.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, add the yogurt, oil, and egg yolks. Mix these ingredients together until smooth. The yogurt adds a slight tanginess and richness to the dough, while the egg yolks help create a softer, more tender bread.

Step 3: Combine the Dry Ingredients

In another bowl, whisk together the flour and salt. Make a well in the center of the flour mixture, and then pour the yeast mixture into the well. Gradually add the wet mixture into the flour and yeast, stirring as you go. Once the dough starts to come together, use your hands to knead it.

See also Chocolate Milk Jelly

Step 4: Knead the Dough

Transfer the dough to a clean, floured surface and knead it for about 8-10 minutes, or until it becomes smooth and elastic. You may need to add a little more flour if the dough feels too sticky, but be careful not to add too much, as it can result in a dense bread. Knead until the dough is soft but firm.

Step 5: Let the Dough Rise

Place the dough into a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise for about 1 to 1.5 hours, or until it doubles in size. This is the first rise, and it’s crucial for creating the soft, airy texture of the bread rolls.

Step 6: Shape the Dough

Once the dough has risen, punch it down to release any air bubbles. Divide the dough into equal portions (about 10-12 pieces). Roll each portion into a ball and place them on a greased baking sheet. Alternatively, you can shape them into small oval-shaped rolls or any shape you prefer.

Step 7: Second Rise

Cover the shaped dough balls with a kitchen towel and let them rise for another 30-45 minutes. This second rise will ensure the rolls are light and fluffy once baked.

Step 8: Bake the Rolls

Preheat your oven to 180°C (350°F). Before baking, brush the tops of the dough balls with a little egg wash made from the remaining egg whites. This will give the rolls a beautiful golden color once they bake. Bake the rolls for about 25-30 minutes, or until the tops are golden brown and the rolls sound hollow when tapped.

See also Irresistible Condensed Milk & Chocolate Desserts in Just 10 Minutes!

Step 9: Coat with Butter

Once the rolls are out of the oven, immediately brush them with the melted butter. This will give the rolls a glossy finish and an extra layer of rich flavor.

Step 10: Serve and Enjoy

Allow the rolls to cool for a few minutes before serving. They are perfect as a side dish with soups, stews, or salads, or served with a pat of butter for breakfast or a snack.
January 30, 2025
Banana Oatmeal Cocoa Bake Recipe
Banana Oatmeal Cocoa Bake Recipe

Table of Contents

Ingredients
- - Oatmeal: 40 g (about 1/2 cup)
  - Milk: 120 ml (1/2 cup)
  - Egg: 1 large
- - Banana: 1, mashed
  - Cocoa Powder: 8 g (1 tablespoon)
  - Baking Powder: 5 g (1 teaspoon)
Directions
1. 1. Preheat Oven:
    Preheat your oven to 180°C (360°F). Lightly grease a baking dish or line it with parchment paper.
  2. Mix Wet Ingredients:
    In a bowl, whisk together the egg, milk, and mashed banana until smooth.
  3. Add Dry Ingredients:
    Add the oatmeal, cocoa powder, and baking powder to the wet mixture. Stir until everything is well combined.
1. Bake:
  Pour the mixture into the prepared baking dish and bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
2. Cool and Serve:
  Let it cool slightly before serving. Enjoy warm or at room temperature!
Serving Suggestions
- - Top with a dollop of Greek yogurt or whipped cream.
- Add a sprinkle of chopped nuts or seeds for extra crunch.
- Serve with fresh fruit like strawberries or raspberries for added freshness.
Cooking Tips
- - Make it Sweeter: If you prefer a sweeter taste, add a tablespoon of honey or maple syrup to the mixture.
- Cocoa Substitutes: For a more chocolatey flavor, you can add a handful of chocolate chips to the batter.
- Gluten-Free Option: Ensure the oats used are certified gluten-free if you have gluten sensitivities.
Why You’ll Love This Recipe
- - Quick and Easy: Just mix, bake, and enjoy—ready in 35 minutes!
- Healthy Ingredients: Packed with fiber, protein, and natural sweetness from the banana.
- Kid-Friendly: This nutritious recipe is perfect for kids, whether as a breakfast or a snack.
- Customizable: You can easily modify this recipe by adding extras like nuts, seeds, or dried fruit.
January 30, 2025
Homemade Nut and Date Energy Bars

Homemade Nut and Date Energy Bars

Table of Contents

Ingredients:

Cashews: 70 g (1/2 cup)
Walnuts: 70 g (1/2 cup)
Almonds: 70 g (1/2 cup)
Pine nuts: 40 g (1/4 cup)
Hazelnuts: 70 g (1/2 cup)
Pumpkin seeds: 70 g (1/3 cup)
Dates: 150 g (1 cup), soaked in cold water for 15 minutes
Oatmeal: 50 g (1/2 cup), chopped
Olive oil: 3 tablespoons
Salt: 1/2 teaspoon
Honey: 160 ml (1/2 cup)

Directions:

Toast the nuts and seeds:
In a frying pan over medium heat, lightly toast the cashews, walnuts, almonds, pine nuts, and hazelnuts until they are fragrant and slightly golden. Set aside.
Toast the pumpkin seeds separately in the same pan until they start to pop. Set aside.

Prepare the dates:
Drain the soaked dates, remove the pits, and chop them into small pieces.

Cook the dates:
Heat the olive oil in a frying pan over medium heat. Add the chopped dates and cook, stirring occasionally, until they are soft and slightly caramelized.

Combine all ingredients:
Add the toasted nuts, seeds, and oats to the pan with the dates. Season with salt and mix well.
Pour in the honey, stir to combine, and remove from heat. Continue mixing until everything is evenly coated.

Shape the bars:
Line a mold or baking dish with parchment paper or grease it lightly with olive oil. Transfer the mixture into the dish, pressing down firmly with the back of a spoon to pack it tightly.

Chill and cut:
Allow the mixture to cool slightly at room temperature, then refrigerate for 1 hour.
Once firm, use a wet knife to cut the mixture into bars or squares. Return to the refrigerator for another 30 minutes before serving.

See also Spinach Cake Recipe

Store:
Wrap each bar in cling film or parchment paper for easy storage and portability.

Serving Suggestions:
Enjoy these bars as a quick breakfast on busy mornings.
Perfect as a pre-workout snack or post-workout recovery bite.
Pair with a cup of aromatic tea for a relaxing and energizing treat.

Cooking Tips:
Ensure the nuts are toasted lightly to enhance their flavor without burning them.
Avoid overheating the honey to retain its natural nutrients and sweetness.
Wetting the knife before cutting will help achieve clean slices without sticking.

Nutritional Benefits:
Rich in healthy fats from nuts, providing essential omega-3 fatty acids.
High in fiber from oats and dates, supporting digestive health.
Natural sweeteners like dates and honey offer a healthier alternative to refined sugar.
Great source of protein and energy to keep you satisfied between meals.

January 30, 2025
No-Knead Soft Bread Recipe
No-Knead Soft Bread Recipe

Table of Contents
Ingredients:
- Water: 200 ml (0.85 cup)
  
  Sugar: 25g (2 tbsp)
  
  Yeast: 3g (1 tsp)
- Bread Flour/Wheat Flour: 300g (2 cups)
  
  Salt: 3g (1/2 tsp)
  
  Olive Oil: 20g (2 tbsp)
Mold Size:
- For a 450g loaf: Use a mold sized 20.8×11.8×11 cm.
Baking Temperature and Time:
- Bake at 170°C (340°F) for about 25-30 minutes.
Directions:
1. Prepare the Wet Mixture:
  In a large mixing bowl, combine 200 ml (0.85 cup) of water, 25 grams (2 tablespoons) of sugar, and 3 grams (1 teaspoon) of yeast. Mix well to dissolve the sugar and yeast.
  
  Add Dry Ingredients and Form Dough:
  Gradually add 300 grams (2 cups) of bread flour or wheat flour and 3 grams (1/2 teaspoon) of salt to the wet mixture. Mix until a dough forms.
1. Add Olive Oil and Combine:
  Pour 20 grams (2 tablespoons) of olive oil into the dough. Use a spatula to stir and incorporate the oil into the dough until well mixed.
  
  Initial Resting:
  Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest for about 20 minutes.
  
  Mix Dough Again:
  After 20 minutes, mix the dough again until it becomes smooth. This will help develop the dough without the need for kneading.
1. First Rise (Proofing):
  Cover the dough and let it rise in a warm place for about 1 hour, or until it doubles in size.
  
  Prepare the Dough for Shaping:
  Sprinkle some flour on a clean surface (like a silicone baking mat) to prevent sticking. Transfer the dough to the mat. Sprinkle more flour on top of the dough to prevent sticking, then deflate the dough and flatten it out.
  
  Fold the Dough:
  Fold the dough four times and then shape it into a round ball.
See also Warm Oatmeal Apple Delight
1. Divide and Shape:
  Divide the dough into 3 equal portions. Round each portion by cupping your hands around the dough and rotating it on the surface to form a tight ball.
  
  Rest the Dough:
  Cover the dough balls with a towel and let them rest for about 15 minutes.
  
  Shape Each Portion for the Mold:
  
  Take each piece of dough, deflate it gently, and roll it out into a long strip.
  
  Turn the dough over, fold both sides inward, and roll it out longer with a rolling pin.
  
  Turn it over, press one side thinner, and roll it up from the thicker side. Pinch tightly at the end to seal.
1. Prepare for Second Proofing:
  Place each shaped dough into the mold (450g mold size: 20.8×11.8×11 cm). Repeat with the remaining dough portions.
  
  Second Rise (Proofing):
  Cover the mold with a cloth and let the dough rise in a warm place for about 50 minutes or until it reaches 80%-90% of the mold’s height.
  
  Bake the Bread:
  Preheat your oven to 170°C (340°F). Bake the risen dough for about 25-30 minutes or until golden brown on top.
1. Cool and Serve:
  Remove the bread from the oven and let it cool in the mold for a few minutes before transferring it to a wire rack to cool completely. Slice and enjoy fresh, soft homemade bread.
Important Tips:
1. Substitute Olive Oil:
  Olive oil can be replaced with other types of cooking oil, such as sunflower oil, vegetable oil, or canola oil, depending on your preference.
  
  Adjust Baking Time and Temperature:
  Every oven behaves differently, so adjust the baking temperature and time according to your oven and mold size. Watch the bread closely towards the end of baking to prevent over-baking.
See also Try this 10-Minute No-Bake Christmas Chocolate Delight! A holiday favorite

Serving Suggestions:
- This bread can be eaten on its own or sliced for sandwiches, toasts, or breakfast with spreads like butter, jam, or avocado.
Storage Tips:
- Room Temperature: Store the bread in a sealed bag or container at room temperature for up to 3 days.
- Freezer: You can freeze the bread by wrapping it in plastic wrap and placing it in a freezer-safe bag for up to 3 months. Thaw and reheat as needed.
January 30, 2025
Chocolate Banana Oatmeal M
Chocolate Banana Oatmeal M

Table of Contents
These Chocolate Banana Oatmeal Muffins are a delightful treat that combines the wholesome goodness of oats with the sweetness of ripe bananas and rich chocolate. Perfect for breakfast or a snack, these muffins are not only delicious but also nutritious, providing a good balance of carbohydrates, fiber, and protein. With the added crunch of walnuts and the indulgence of chocolate chips, they make a fantastic option for both adults and kids alike. Whether you’re starting your day or need a midday pick-me-up, these muffins will satisfy your cravings while keeping you energized.

Serving Size

This recipe yields approximately 12 muffins.
Ingredients

For the Muffins:

120 grams of oat flakes (3/4 cup + 1 tbsp)

200 ml of hot milk (5/6 cup)

2 eggs

2 ripe bananas

1 teaspoon of vanillin (or 1 tsp vanilla extract)

40 grams of bitter cocoa (1/2 cup)

1 teaspoon of baking powder

A handful of walnuts, chopped (optional)

Chocolate chips (to taste)

For the Topping:

100 grams of chocolate (1/2 cup + 2 tbsp), for melting

40 ml of boiling milk (3 tbsp), for mixing with melted chocolate

Step-by-Step Instructions

Step 1: Prepare the Ingredients

Preheat the oven: Start by preheating your oven to 180°C (350°F). Prepare a muffin tin by greasing it lightly or lining it with muffin liners.

Prepare the oats: In a mixing bowl, combine the oat flakes and hot milk. Let it sit for about 10 minutes to allow the oats to soften.

See also Old German Bread Recipe

Step 2: Make the Muffin Batter

Mash the bananas: In another bowl, mash the ripe bananas with a fork until they are smooth. This will add moisture and sweetness to the muffins.

Combine wet ingredients: Add the eggs and vanillin to the mashed bananas. Mix well until everything is well combined.

Combine dry ingredients: In a separate bowl, mix together the oat mixture, cocoa powder, baking powder, and a pinch of salt. If you’re adding walnuts, fold them in at this stage.

Combine wet and dry mixtures: Pour the wet banana mixture into the dry oat mixture. Stir gently until just combined; be careful not to overmix, as this can make the muffins dense. If desired, fold in chocolate chips for added sweetness.

Step 3: Bake the Muffins

Fill the muffin tins: Divide the batter evenly among the muffin cups, filling each cup about 3/4 full.

Bake: Place the muffin tin in the preheated oven and bake for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Cool: Once baked, remove the muffins from the oven and allow them to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Step 4: Prepare the Chocolate Topping

Melt the chocolate: In a small saucepan over low heat, combine the chopped chocolate and boiling milk. Stir continuously until the chocolate is fully melted and smooth.

Drizzle on muffins: Once the muffins are cool, drizzle the melted chocolate over the top of each muffin. You can use a spoon or a piping bag for a more decorative effect.

See also Fluffy Lemon Yogurt Muffins

Step 5: Serve and Enjoy

Garnish (optional): If desired, sprinkle additional chopped walnuts or chocolate chips on top of the muffins while the chocolate is still warm to create a beautiful presentation.

Serve: These muffins can be enjoyed warm or at room temperature. Pair them with a cup of coffee or tea for a perfect snack!

Cooking Tips

Ripe Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Look for bananas with plenty of brown spots for the best results.

Substitutions: You can substitute the cocoa powder with carob powder for a caffeine-free option. Similarly, you can use almond milk or any non-dairy milk instead of cow’s milk.

Nut Allergies: If you’re making these muffins for someone with a nut allergy, you can omit the walnuts entirely or replace them with seeds like sunflower seeds for added crunch.

Storing Muffins: These muffins can be stored at room temperature for up to 3 days. For longer storage, keep them in an airtight container in the refrigerator for up to a week.

Storage

Room Temperature: Store in an airtight container at room temperature for 2-3 days.

Refrigerator: For longer freshness, keep in the fridge for up to a week.

Freezer: To freeze, wrap muffins individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. To thaw, leave them at room temperature or microwave for a few seconds.

Nutritional Facts (Per Muffin)

Calories: 170 kcal

Protein: 4g

Fat: 7g

Carbohydrates: 24g

Fiber: 3g

Sugar: 6g

Sodium: 90mg
January 30, 2025
Chocolate Banana Oat Loaf Recipe
Chocolate Banana Oat Loaf Recipe

Table of Contents
Ingredients:
- Bananas: 2 ripe, mashed (about 1 cup or 240g)
  
  Oat flakes: 1 cup (90g)
  
  Condensed milk: ¼ cup (50g)
- Yogurt: ½ cup (150g)
  
  Cocoa powder: 3 tablespoons (15g)
  
  Baking powder: 1 teaspoon (5g)
- Chocolate: 1.4 oz (40g), chopped or in chips
- Walnuts: As desired, roughly chopped (about ¼ cup or 30g)
Directions:
- Preheat the Oven: Preheat your oven to 350°F (180°C). Grease or line a 9×5 inch loaf pan with parchment paper.
  
  Mash the Bananas: In a large bowl, mash the ripe bananas until smooth.
  
  Add Wet Ingredients: Mix the condensed milk and yogurt into the mashed bananas until well combined.
- Incorporate Dry Ingredients: Stir in the oat flakes, cocoa powder, and baking powder until everything is well mixed.
  
  Fold in Chocolate and Walnuts: Gently fold in the chopped chocolate and walnuts.
  
  Bake: Pour the batter into the prepared loaf pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Slice: Cool the loaf in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Serving Suggestions:
- Enjoy a slice as a satisfying snack or for breakfast.
- Serve with a dollop of Greek yogurt or a drizzle of honey.
  
  Pair with a fresh fruit salad for a balanced meal.
  
  Toast slices and top with almond butter for an extra treat.
Cooking Tips:
- Use very ripe bananas for optimal sweetness and flavor.
  
  Ensure even distribution of chocolate and walnuts for consistent taste.
See also Orange and Yogurt Dessert: Ready in 5 Minutes Without an Oven!
- Let the loaf cool completely before slicing to ensure it holds together well.
Nutritional Benefits:
- Bananas provide potassium, vitamin B6, and dietary fiber.
- Oats are rich in beta-glucan, which helps lower cholesterol levels.
  
  Cocoa powder offers antioxidants that can improve mood and overall health.
  
  Yogurt adds probiotics for gut health and calcium for strong bones.
- Walnuts contribute healthy fats and protein, making the loaf more filling.
Dietary Information:
- Vegan: Substitute yogurt with a non-dairy alternative and use a plant-based sweetener instead of condensed milk.
- Gluten-Free: Use certified gluten-free oats and ensure all other ingredients are gluten-free.
- Nut-Free: Omit walnuts or replace with seeds if needed.
Nutritional Facts (per slice, based on 10 slices):
- Calories: 180
  
  Protein: 5g
  
  Fat: 8g
- Carbohydrates: 25g
- Fiber: 4g
- Sugar: 10g
January 30, 2025
Baked Spaghetti with Minced Beef and Bacon
Baked Spaghetti with Minced Beef and Bacon

Table of Contents
Ingredients

For the Spaghetti:
- Water: Enough for boiling
- Salt: To taste
- Vegetable oil: 1 tablespoon
- Spaghetti: 300 g (10.5 oz) or about 3 cups (dry)
For the Meat Sauce:
- Bacon: 200 g (7 oz) or about 1½ cups, diced
- Red onion: 1 medium, finely chopped
- Garlic: 3 cloves, minced
- Minced beef: 700 g (1.5 lbs) or about 3½ cups
- Salt: To taste
- Ground black pepper: To taste
- Sweet paprika (dried, ground): To taste
- Dried oregano: To taste
- Tomato sauce: 200 g (7 oz) or about ¾ cup
For the Béchamel Sauce:
- Butter: 40 g (3 tablespoons)
- Flour: 30 g (2 tablespoons)
- Milk: 500 ml (2 cups)
- Salt: To taste
- Ground black pepper: To taste
For the Topping:
- Hard mozzarella cheese: 100 g (3.5 oz) or about 1 cup, grated
Directions
- Prepare the Spaghetti:
  
  Boil water in a large pot, adding salt and vegetable oil.
  
  Cook the spaghetti until al dente according to the package instructions. Drain and set aside.
- Prepare the Meat Sauce:
  
  Cook the diced bacon in a large frying pan over medium heat until crispy. Remove and set aside.
  
  In the same pan, sauté the chopped red onion and minced garlic until fragrant.
  
  Add the minced beef and cook until browned.
  
  Season with salt, black pepper, paprika, and oregano to taste.
  
  Stir in the tomato sauce and cooked bacon. Let simmer for 5-7 minutes.
- Prepare the Béchamel Sauce:
  
  Melt butter in a saucepan over medium heat. Stir in the flour and cook, whisking constantly, for about 1 minute.
  
  Gradually pour in the milk, whisking continuously to prevent lumps.
  
  Cook the mixture, stirring constantly, until it thickens. Season with salt and black pepper to taste.
- Assemble the Dish:
  
  Preheat the oven to 180°C (355°F).
  
  In a greased baking dish, layer half of the cooked spaghetti, followed by half of the meat sauce, and then a layer of béchamel sauce.
  
  Repeat the layers, and top with grated mozzarella cheese.
- Bake:
  
  Bake in the preheated oven for 30 minutes, or until the top is golden and bubbly.
See also Just Milk and Chocolate: A Delicious No-Bake Dessert Recipe

Serving Suggestions
- Serve hot with a fresh green salad or steamed vegetables.
- Pair with garlic bread for an even heartier meal.
- Garnish with freshly chopped parsley or basil for added flavor.
Cooking Tips
- Slightly undercook the spaghetti to prevent it from becoming mushy during baking.
- Use freshly grated mozzarella for a better melting texture.
- Coat the bacon with a little flour before cooking to make it extra crispy.
January 30, 2025
Yeast-Free Baked Potato Recipe in 5 Minutes That Doesn’t Absorb Oil

Yeast-Free Baked Potato Recipe in 5 Minutes That Doesn’t Absorb Oil

Table of Contents

For Materials;

Cheese (80g)

Cheddar cheese (80 g)

2 eggs

3 sprigs of green onion

5-6 sprigs of parsley

1 tea glass of milk (90 ml)

1 teaspoon of salt (4 g)

3 cups of flour (360 g)

1 packet of baking powder (10 g)

METHOD

For Frying;

How to Make Yeastless Bread Recipe in 5 Minutes, Without Any Oil:

Let’s add all the ingredients except flour to a suitable kneading structure and mix.

Let’s knead a soft, slightly sticky dough by adding flour in a controlled manner.

Let’s divide the dough into 2 equal pieces.

Let’s roll out the meringue not too thinly with a rolling pin and divide it into 8 equal parts with a roulette.

Let’s fry it in plenty of hot oil, turning it face down

January 30, 2025
Creamy Garlic Chicken Legs with Herbs
Creamy Garlic Chicken Legs with Herbs

Table of Contents
Ingredients:

1 kg chicken legs

2-3 tablespoons vegetable oil

Salt, pepper, and paprika to taste

250 ml milk

4 tablespoons sour cream

1 tablespoon flour

4 cloves garlic (minced)

1 teaspoon Provencal herbs (or a mixture of thyme, rosemary, oregano)

Fresh parsley and dill (chopped, for garnish)

Steps to Make It:

Prepare and Season the Chicken Legs:

Start by patting the chicken legs dry with paper towels to ensure a good sear. Season them generously with salt, pepper, and paprika on all sides. You can adjust the seasoning according to your taste preferences.

Brown the Chicken:

Heat 2-3 tablespoons of vegetable oil in a large skillet or pan over medium-high heat.

Once the oil is hot, add the chicken legs to the pan, skin-side down. Sear the chicken legs for 4-5 minutes on each side, or until they are golden brown and crispy. The goal here is to develop a nice crust on the chicken, which will add flavor to the final dish.

Once the chicken is browned on all sides, remove it from the pan and set it aside. Don’t worry if the chicken isn’t fully cooked at this stage, as it will finish cooking in the sauce.

Prepare the Garlic and Herb Sauce:

In the same pan, lower the heat to medium and add the minced garlic. Sauté the garlic for 1-2 minutes, stirring frequently, until it becomes fragrant. Be careful not to let the garlic burn, as it can become bitter.

Sprinkle 1 tablespoon of flour over the garlic and stir well to create a light roux. Cook the flour for about 1 minute, stirring constantly to avoid any lumps in the sauce.

Add the Milk and Sour Cream:

Gradually pour in the milk, whisking continuously to combine it with the garlic and flour. Bring the mixture to a gentle simmer and allow it to thicken slightly.

Stir in the sour cream until it’s fully incorporated into the sauce. The sour cream will add richness and tanginess to the dish, balancing out the flavors.

Add 1 teaspoon of Provencal herbs to the sauce, and season with additional salt and pepper to taste. You can also add more paprika if you want a spicier kick.

Simmer the Chicken Legs:

Return the browned chicken legs to the pan, nestling them into the creamy garlic sauce.

Reduce the heat to low and cover the pan with a lid. Let the chicken legs simmer in the sauce for 20-25 minutes, or until the chicken is fully cooked through (internal temperature of 75°C / 165°F) and the sauce has thickened.

Stir the sauce occasionally and spoon some of the sauce over the chicken to ensure even cooking and flavor distribution.

Garnish and Serve:

Once the chicken is cooked, remove the pan from the heat. Sprinkle freshly chopped parsley and dill over the top for added freshness and flavor.

Serve the creamy garlic chicken legs hot, with a side of mashed potatoes, rice, or a green vegetable like steamed broccoli or green beans. Don’t forget to spoon plenty of the creamy sauce over the chicken and sides!
January 30, 2025
Apple and Hazelnut Cake with Cream Custard
Apple and Hazelnut Cake with Cream Custard

Table of Contents
Ingredients

For the Cake:
- 3 eggs
  
  3/4 cup (150 g) sugar
- A pinch of salt
  
  1/4 cup (60 ml / 2 fl oz) sunflower oil
  
  1.5 cups (200 g) all-purpose flour
- 1 teaspoon baking powder
  
  1/2 cup (100 g) raw hazelnuts, roughly chopped
  
  2 apples, peeled and diced
For the Custard Cream:
- 1 egg
  
  2 tablespoons (45 g) sugar
- 1 tablespoon (15 g) cornstarch
- 1 cup (240 ml / 8 fl oz) milk
For Decoration:
- 1 teaspoon powdered sugar
Directions

1. Prepare the Cake Batter:
- In a mixing bowl, beat the eggs, sugar, and a pinch of salt until light and fluffy.
  
  Gradually add sunflower oil while mixing.
  
  Sift in the flour and baking powder, and gently fold until just combined.
- Add the chopped hazelnuts and diced apples, and mix until evenly distributed.
2. Bake the Cake:
- Preheat your oven to 180°C (355°F).
- Grease and line a 9-inch (23 cm) round baking pan. Pour the batter into the prepared pan.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
3. Prepare the Custard Cream:
- In a saucepan, whisk together the egg, sugar, and cornstarch. Gradually add the milk, whisking constantly to avoid lumps.
  
  Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens.
  
  Remove from heat and let cool to room temperature, stirring occasionally to prevent a skin from forming.
4. Assemble and Decorate:
- Once the cake has cooled, spread the custard cream evenly on top.
- Dust with powdered sugar for decoration.
January 30, 2025
Chocolate Coffee Cake with Lotus Cream Topping

Chocolate Coffee Cake with Lotus Cream Topping

Table of Contents

This delightful chocolate coffee cake is rich, moist, and topped with a luscious Lotus cream. Perfect for dessert or a special occasion, it combines the deep flavors of coffee and cocoa for a treat that melts in your mouth.

Preparation Time

Preparation: 20 minutes
Cooking: 35 minutes
Total: 55 minutes

Ingredients Cake:

3 eggs
A pinch of salt
150g sugar
8g vanilla sugar
80ml oil
100ml milk
1 tablespoon instant coffee
180g flour
20g bitter cocoa
15g baking powder

Topping:

1 tablespoon sugar
1 tablespoon cornstarch (well-filled)
1 tablespoon instant coffee
300ml milk
1 tablespoon Lotus cream

Directions Prepare the Cake Batter:

Preheat the oven to 180°C (350°F).
In a large bowl, beat the eggs with a pinch of salt until frothy.
Add 150g of sugar and 8g of vanilla sugar. Mix well.
Gradually add 80ml of oil while continuing to mix.
Pour in 100ml of milk and 1 tablespoon of instant coffee. Mix until well combined.
Sift in 180g of flour, 20g of bitter cocoa, and 15g of baking powder. Gently fold into the mixture until smooth.

Bake the Cake:

Pour the batter into a greased and floured cake pan.
Bake in the preheated oven for approximately 35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely before adding the topping.

Prepare the Topping:

In a saucepan, combine 1 tablespoon of sugar, 1 well-filled tablespoon of cornstarch, and 1 tablespoon of instant coffee.
Gradually add 300ml of milk while stirring to avoid lumps.
Cook over medium heat, stirring constantly until the mixture thickens.
Once thickened, remove from heat and stir in 1 tablespoon of Lotus cream until smooth.

See also Delicious, Tender Baked Curd Pastries

Assemble the Cake:

Spread the prepared topping evenly over the cooled cake.
Allow the topping to set before serving.

Serving Suggestions

Serve this cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.
Enjoy with a hot cup of coffee or tea.

Cooking Tips

Make sure to sift the dry ingredients to avoid any lumps in the batter.
Stir the topping constantly to prevent it from sticking to the bottom of the pan and burning.

Nutritional Benefits

This cake offers a rich source of antioxidants from the cocoa.
The use of Lotus cream adds a unique flavor profile and a touch of sweetness.
Dietary Information

This recipe contains gluten, dairy, and eggs.

Storage Tips

Store the cake in an airtight container at room temperature for up to 3 days.
For longer storage, keep it in the refrigerator for up to a week.

Why You’ll Love This Recipe

The combination of chocolate and coffee creates a deep, rich flavor that’s hard to resist.
The Lotus cream topping adds a creamy, indulgent touch to each bite.

Conclusion

Enjoy this melt-in-your-mouth chocolate coffee cake as a delightful treat for any occasion. Don’t forget to like, comment, and share the recipe with friends. Happy baking!

January 30, 2025
Fresh and Fruity Jelly Cake Recipe
Fresh and Fruity Jelly Cake Recipe

Table of Contents

Ingredients

For the Fruit Jelly Layer:
- - Water: 3 cups
- - Sugar: 1 cup
  - Agar Agar: 20g
  - Fruits or Berries: 1-2 pieces of different kinds, peeled and cut into slices or cubes
For the Strawberry Jelly Layer:
- - Water: 1/2 cup
  - Strawberry Purée: 1 cup (made by blending fresh or frozen strawberries)
- Sugar: 1.5 tablespoons
- Agar Agar: 10g
Directions

Step 1: Prepare the Fruit Jelly Layer
1. 1. Mix the Ingredients: In a large saucepan, combine 3 cups of water, 1 cup of sugar, and 20g of agar agar. Stir the mixture well and let it sit for 15-20 minutes. This allows the agar agar to fully absorb the liquid, ensuring a smooth and even jelly texture.
  2. Prepare the Fruits: While the agar agar mixture is resting, peel and cut your chosen fruits and berries into bite-sized pieces. Do you like experimenting with different fruits? Feel free to mix and match to your taste! Some great options include kiwi, mango, blueberries, raspberries, and pineapple.
  3. Bring the Syrup to a Boil: After the agar agar has soaked, bring the mixture to a boil over medium heat, stirring constantly to dissolve the sugar and agar agar completely.
1. Assemble the Cake: Pour a thin layer of the hot syrup into the bottom of your mold or cake pan. Then, arrange the fruit pieces in a pattern of your choice. This will be the top of your jelly cake, so take your time to create a design that looks beautiful! Gradually add the remaining fruit and pour the rest of the syrup over the top to cover the fruit completely.
2. Chill the Jelly: Place the mold in a cool place, such as the refrigerator, for about 10 minutes to allow the jelly to set.
See also New Dessert in Minutes! A Quick and Delicious Recipe

Step 2: Prepare the Strawberry Jelly Layer
1. 1. Make the Strawberry Smoothie: In a separate saucepan, combine 1/2 cup of water, 1 cup of strawberry purée, 1.5 tablespoons of sugar, and 10g of agar agar. Mix the ingredients well.
  2. Boil the Mixture: Bring the strawberry mixture to a boil over medium heat, stirring constantly until the sugar and agar agar are completely dissolved.
  3. Add the Strawberry Layer: Once the fruit jelly layer has set, pour the strawberry jelly over it. This adds a vibrant, sweet layer to your cake that complements the fruit beautifully.
1. Chill Again: Place the mold back in the refrigerator for another 10-15 minutes, or until the strawberry layer has fully set.
Step 3: Serve the Jelly Cake
1. 1. Unmold the Jelly Cake: Once the jelly is fully set, gently turn it out onto a serving plate. The fruit layer will be on top, showcasing your beautiful arrangement of fruits.
1. Enjoy: Mmm… how fresh and delicious! Serve your jelly cake chilled, and enjoy the refreshing combination of fruity flavors and smooth jelly texture.
Tips
- - Agar Agar Setting: Make sure to bring the agar agar mixture to a full boil, as this activates the setting properties. If the jelly doesn’t set properly, it may be because the mixture didn’t reach a high enough temperature.
  - Fruit Choices: Avoid using fruits like pineapple, kiwi, or papaya in raw form, as they contain enzymes that can prevent the agar agar from setting. If you wish to use these fruits, cook them briefly to deactivate the enzymes before adding them to the jelly.
- Storage: This jelly cake can be stored in the refrigerator for up to 3 days. Cover it with plastic wrap to prevent it from drying out.
- Serving Suggestions: This jelly cake is perfect for a light dessert after a heavy meal, or as a refreshing treat on a hot day. It pairs wonderfully with a dollop of whipped cream or a drizzle of honey.
See also Fluffy Potato-Stuffed Bread Rolls

Nutrition Facts (Per Serving)
- - Calories: 150 kcal
- - Carbohydrates: 35g
  - Protein: 1g
  - Fat: 0.5g
- Sodium: 10mg
- Fiber: 2g
- Sugar: 30g
January 30, 2025