Category: quick and easy recipe

Ingredients:

• • Honey: ½ cup (200g)

• • Sugar: ¾ cup (125g)
  • Egg White: 1 large
  • Salt: A pinch

• • Roasted Hazelnuts: 1 cup (120g)
  • Roasted Blanched Almonds: ½ cup (60g)
  • Vegetable Oil: For greasing

• Parchment Paper: For lining the mold

Directions:

• • Prepare the Mold: Grease a 26 × 15 cm (10.2 × 5.9 inches) mold with vegetable oil and line it with parchment paper.
  • Cook the Honey and Sugar: In a saucepan, combine ½ cup of honey and ¾ cup of sugar. Cook over low heat, stirring occasionally, until the sugar completely dissolves and the mixture becomes smooth.

• • Beat the Egg White: In a separate bowl, beat 1 large egg white with a pinch of salt until stiff peaks form.
  • Combine Egg White with Honey Mixture: Turn off the heat of the honey mixture and gradually add the beaten egg white, stirring quickly to incorporate it without cooking the egg white.
  • Cook the Mixture: Place the saucepan back on very low heat. Stir continuously for 20-25 minutes until the mixture thickens. Test: Drop a small amount of the mixture into cold water. If it forms a gum-like consistency, it’s ready.

• • Add the Nuts: Stir in 1 cup of roasted hazelnuts and ½ cup of roasted blanched almonds until well mixed.
  • Shape the Nougat: Grease your hands with oil and press the nougat mixture into the prepared mold, flattening it gently.
  • Let the Nougat Set: Cover and let it rest at room temperature for 2 hours to set.

• Serve and Enjoy: Once set, remove the nougat from the mold and cut into pieces.

Ingredients

For this rustic No-Knead Seeded Sourdough Bread, you’ll need:

• 3 cups (375g) bread flour
• 1 1/2 cups (355ml) lukewarm water
• 1/4 cup (60g) active sourdough starter
• 1 tsp (6g) salt
• 1/4 cup (35g) mixed seeds (sesame, flax, poppy)
• Extra seeds for topping

Step-by-Step Instructions

1. Prepare the Dough

I begin by combining the bread flour, lukewarm water, active sourdough starter, and salt in a large mixing bowl. Using a wooden spoon or my hands, I mix these ingredients until a shaggy, sticky dough forms. The key here is not to overmix; we’re looking for a rough, messy consistency. This initial mix allows the flour to hydrate and the fermentation process to begin.

2. First Fermentation

Once the dough is mixed, I cover the bowl with a clean kitchen towel or plastic wrap. Then, I let it rest at room temperature (around 70°F or 21°C) for 12-18 hours. This long, slow fermentation is where the magic happens. During this time, the wild yeast and bacteria in the sourdough starter work tirelessly, breaking down complex carbohydrates, developing flavor, and creating the characteristic open crumb structure of artisanal bread.

3. Incorporate the Seeds

After the initial fermentation, I gently fold the mixed seeds into the dough. This step not only adds texture and nutrition but also introduces pockets of flavor throughout the bread. I use a combination of sesame, flax, and poppy seeds, but feel free to experiment with your favorite seed mix.

4. Shape the Loaf

Next, I turn the dough out onto a lightly floured surface and shape it into a round loaf. I use a gentle folding technique to create surface tension, which helps the bread maintain its shape during baking. The key here is to handle the dough as little as possible to preserve the air bubbles that have formed during fermentation.

5. Second Rise

I place the shaped loaf in a proofing basket or a bowl lined with a well-floured kitchen towel, seam side up. This second rise, also known as proofing, takes about 2-3 hours at room temperature. During this time, the dough continues to ferment and develop flavor while also gaining volume.

6. Preheat the Oven

About 30 minutes before baking, I preheat my oven to 450°F (230°C) with a Dutch oven inside. The Dutch oven creates a steamy environment that mimics professional bread ovens, resulting in a crispy crust and better oven spring.

7. Prepare for Baking

When the dough is ready, I carefully turn it out onto a piece of parchment paper. Using a sharp knife or bread lame, I score the top of the loaf. This not only adds a beautiful decorative touch but also allows for controlled expansion during baking. I then sprinkle additional seeds over the top for extra texture and visual appeal.

8. Bake to Perfection

I carefully lower the parchment paper with the dough into the preheated Dutch oven. I bake the bread with the lid on for 30 minutes, which traps steam and helps develop a crispy crust. Then, I remove the lid and continue baking for another 15-20 minutes until the bread is golden brown and sounds hollow when tapped on the bottom.

9. Cool and Enjoy

After baking, I transfer the bread to a wire rack to cool completely. This cooling period is crucial as it allows the crumb to set and the flavors to fully develop. Once cooled, my No-Knead Seeded Sourdough Bread is ready to be sliced and savored.

Ingredients

Delicious Biscoff-Inspired Cheesecake

Ingredients:

FOR THE CRUST:
250g Biscoff cookies, crushed into fine crumbs
100g unsalted butter, melted
FOR THE FILLING:
500g cream cheese, at room temperature
120g granulated sugar
200ml heavy cream
1 tablespoon vanilla extract
2 large eggs, at room temperature
2 tablespoons all-purpose flour
150g Biscoff cookie spread
FOR THE TOPPING:
150g Biscoff cookie spread, for spreading
Whipped cream, for garnishing
Biscoff cookies, whole or crushed, for garnishing

Equipment:

9-inch springform pan
Mixing bowls
Electric mixer
Rubber spatula
Oven preheated to 160°C (320°F)

Instructions:

STEP 1: PREPARE THE CRUST

Combine the crushed Biscoff cookies with the melted butter until the mixture resembles wet sand.
Press this mixture firmly into the bottom of the springform pan, creating an even layer. Chill in the refrigerator for at least 20 minutes to set.

STEP 2: MAKE THE FILLING

In a large bowl, use an electric mixer to beat the cream cheese and granulated sugar together until smooth and creamy.
Gradually add the heavy cream and vanilla extract, continuing to beat until well incorporated.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Avoid overmixing.
Fold in the flour and Biscoff cookie spread until the mixture is uniform and smooth.

STEP 3: ASSEMBLE AND BAKE

Pour the filling over the chilled crust, smoothing the top with a spatula.
Bake in the preheated oven for about 55-60 minutes, or until the cheesecake is set but still slightly wobbly in the center.
Turn off the oven and leave the door slightly ajar, allowing the cheesecake to cool gradually for about 1 hour. This helps prevent cracking.

STEP 4: CHILL

Once cooled, spread a generous layer of Biscoff cookie spread over the top of the cheesecake.
Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, to set completely.

STEP 5: GARNISH AND SERVE

Just before serving, garnish with whipped cream and either whole or crushed Biscoff cookies for an added crunch and visual appeal.
Slice and serve chilled, allowing each bite to meld the creamy, spicy, and sweet flavors of this exquisite dessert.

Quick and Easy Sweet Apple Pancakes Recipe: Ready in Just 5 Minutes!

Looking for a delicious and quick sweet treat? These soft apple pancakes are the perfect solution! Made with simple ingredients and ready in just 5 minutes, they’re sure to satisfy your cravings for something sweet.

Ingredients:

• 150 g of white yogurt
• 140 grams of flour
• 15g stevia sweetener (or alternatively 30g normal sugar)
• 1 apple
• 1 egg
• 1 grated lemon zest
• ½ teaspoon baking powder
• Enough cinnamon
• A drizzle of oil for frying
• Enough icing sugar (optional)

Preparation:

Soft Apple Pancakes

1. Take the apple, peel it, clean it by removing the core, grate it with a grater, and set it aside temporarily.
2. Crack the egg into a bowl and add the stevia sweetener (or sugar), then mix with a hand whisk.
3. Add the yogurt, mix well, then add the grated apple and lemon zest. Mix with a spatula until you achieve a homogeneous consistency.
4. Sift the flour and baking powder into the mixture and incorporate them gently until well combined.
5. Heat a non-stick pan and drizzle it with oil. Pour two tablespoons of the mixture into the pan to form each pancake.
6. Cook the pancakes on both sides until they are nicely browned and cooked through.
7. Once the pancakes are ready, garnish them with a pinch of icing sugar mixed with cinnamon for extra sweetness and flavor.

Conclusion

These sweet apple pancakes are not only delicious but also incredibly easy to make. With just a handful of ingredients and 5 minutes of your time, you can indulge in a delightful treat that will surely satisfy your sweet tooth. Whether it’s for breakfast, brunch, or dessert, these pancakes are sure to become a favorite in your household.

Soft loaf recipe

INGREDIENTS:

• 200ml (3/4 cup + 2 tbsp) warm water;

• 7g (2 tsp) dry yeast;

• 350g (2 cups) all-purpose flour;

• 50g (1/4 cup) sugar;

• ½ tsp salt;

• 45g (3 tbsp) butter.

METHOD:

1. Whisk warm water with sugar and dry yeast. Set them

2. aside for the yeast to activate.

3. Wisk the flour with salt and pour the yeast solution in.

4. Work the dough with your hands until combined, then

5. add butter and knead for 10 minutes.

6. Set the ball of dough aside for 2 hours.

7. Cut the dough into 6 pieces, roll each one out and roll

8. again into a log.

9. Place logs into the cake pan and set aside for 1 hour or

10. until doubled.

11. Bake for 20-25 minutes at 180°C/350°F.

12. Enjoy Soft loaf recipe.

Enjoy Healthy Cookies Without Flour and Sugar!

Are you craving something sweet but want to steer clear of refined sugar? Look no further! In this article, we’re diving into a delightful recipe for energy-packed cookies that are free from both flour and sugar. These guilt-free treats are not only delicious but also easy to make, giving you the satisfaction of indulgence without compromising your health goals.

Soft Butter Cake Recipe

Ingredients

Vegetable Stuffed Savory Pancakes

Ingredients:

For the Dough:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• Water, as needed to form a soft dough

For the Filling:

• 1 cup finely chopped mixed vegetables (carrots, bell peppers, green onions, spinach)
• 1/2 cup shredded cheese (optional)
• 1 teaspoon minced garlic
• Salt and pepper, to taste
• 1 teaspoon each of cumin and paprika (optional for added flavor)

For Cooking:

• Vegetable oil or butter for frying

Instructions:

1. Prepare the Dough:

   • In a large mixing bowl, combine the flour and salt. Gradually add water and knead to form a soft, pliable dough. Cover and let it rest for at least 30 minutes.

2. Prepare the Filling:

   • In another bowl, mix together the chopped vegetables, garlic, salt, pepper, cumin, paprika, and cheese if using. Mix well to combine.

3. Assemble the Pancakes:

   • Divide the dough into equal-sized balls. Roll each ball into a flat circle.

   • Place a portion of the vegetable filling in the center of each rolled-out dough.

   • Carefully bring the edges together and seal, then gently roll it out again into a flat pancake, ensuring the filling doesn’t spill out.

4. Cook the Pancakes:

   • Heat a skillet over medium heat and add a little oil or butter.

   • Place one stuffed pancake in the skillet and cook until golden brown on both sides, about 2-3 minutes per side.

   • Repeat with the remaining pancakes.

5. Serve:

   • Serve the savory pancakes hot, ideally with a side of yogurt, sour cream, or your favorite dipping sauce.