PST-Algerie

Category: quick and easy recipe

  • Vegetable Mushroom Potato Bake

    Vegetable Mushroom Potato Bake

    Vegetable Mushroom Potato Bake

    Table of Contents

     

    Ingredients:

      • 3-4 medium potatoes, sliced
      • 1 onion, finely chopped
      • 1 carrot, grated

     

      • 150 g mushrooms, sliced
      • 2 eggs
      • Salt, to taste

     

      • Black pepper, to taste
      • 1/2 teaspoon ground garlic
      • 1/4 teaspoon ground nutmeg

     

      • 150 g mozzarella cheese (3.52 oz), shredded
      • 50 g Parmesan cheese, grated
      • 6-8 cherry tomatoes, halved

     

    • Vegetable oil for frying

    Directions:

      1. Prepare potatoes: Heat vegetable oil in a frying pan and fry the potato slices until golden and tender. Season with salt and pepper, then set aside.
      2. Sauté vegetables: In the same pan, add a bit more oil if necessary, and sauté the onions until translucent. Add grated carrots and mushrooms, cooking until soft. Season with salt, ground garlic, and nutmeg.

     

      1. Layer ingredients: In a greased baking dish, layer the fried potatoes at the bottom. Top with the sautéed vegetables, then sprinkle half of the mozzarella cheese over the vegetables.
      2. Add eggs and cheese: In a small bowl, whisk the eggs with a pinch of salt and pepper. Pour the eggs over the vegetables. Arrange halved cherry tomatoes on top, then finish with the remaining mozzarella and Parmesan cheese.
      3. Bake: Preheat the oven to 180°C (350°F) and bake the dish for 30 minutes or until golden brown and the cheese is melted and bubbly.

     

    1. Serve: Let cool for a few minutes, then serve hot.
  • Lotus Biscuit Mousse Cake with Chocolate Glaze

    Lotus Biscuit Mousse Cake with Chocolate Glaze

    Lotus Biscuit Mousse Cake with Chocolate Glaze

    Table of Contents

    Ingredients

    For the Base:

    • Cookies: 120 g (preferably digestive or Lotus biscuits)
    • Butter: 75 g (melted)

    For the Mousse:

      • Butter: 100 g

     

      • Sugar: 150 g
      • Water: 240 g
      • Agar-Agar: 8 g

     

      • Egg Whites: 2 pcs (room temperature)
      • Lotus Biscuit Paste: 40 g
      • Cream (33% fat): 70 g (whipped)

     

    For the Chocolate Glaze:

    • Chocolate: 100 g
    • Vegetable Oil: 1 tablespoon

    Preparation and Cooking Times

      • Prep Time: 30 minutes

     

      • Cooking Time: 20 minutes
      • Chilling Time: 3 hours
      • Total Time: 3 hours 50 minutes

     

    Servings

    This recipe serves 8–10 people.

    Steps to Make Lotus Biscuit Mousse Cake

    1. Prepare the Base

      1. Crush the cookies into fine crumbs using a food processor or by placing them in a ziplock bag and crushing with a rolling pin.
      2. Mix the crumbs with the melted butter until the texture resembles wet sand.

     

    1. Press the mixture evenly into the base of a springform pan, creating a compact layer. Chill in the refrigerator while preparing the mousse.

    2. Make the Mousse

      1. Prepare the Agar-Agar Mixture:
        • Combine the agar-agar, sugar, and water in a saucepan. Heat over medium heat, stirring constantly, until the agar-agar is fully dissolved and the mixture starts to thicken.

     

      1. Cream the Butter and Lotus Paste:
        • Beat the softened butter until creamy, then add the Lotus Biscuit paste. Mix until smooth and well combined.
      2. Whip the Egg Whites:
          • In a clean bowl, whip the egg whites until stiff peaks form.

         

      3. Incorporate the Agar-Agar Mixture:
        • Gradually pour the hot agar-agar mixture into the whipped egg whites while beating continuously. This step ensures the mousse sets properly.

     

    1. Fold in the Whipped Cream:
      • Gently fold the whipped cream into the egg white mixture, followed by the Lotus Biscuit butter mixture. Combine until smooth and airy.
    2. Assemble the Mousse Layer:
        • Pour the mousse over the chilled cookie base, smoothing the top with a spatula. Chill in the refrigerator for at least 2 hours, or until firm.

       

    3. Prepare the Chocolate Glaze

      1. Melt the chocolate and vegetable oil in a microwave-safe bowl or over a double boiler. Stir until smooth and glossy.
      2. Allow the glaze to cool slightly before pouring over the chilled mousse layer. Spread evenly, letting some drip down the sides for an elegant finish.

     

    1. Return the cake to the refrigerator for another hour to set the glaze.

    4. Serve and Enjoy

    1. Remove the cake from the springform pan, slice carefully, and serve. Garnish with crushed Lotus biscuits or a dollop of whipped cream for an extra touch.
  • Sweet Bread with Cream Filling Recipe

    Sweet Bread with Cream Filling Recipe

    Sweet Bread with Cream Filling Recipe

    Table of Contents

    Ingredients

    For the Dough:

      • 1 egg
      • 3 tbsp sugar

     

      • 1/2 tsp salt
      • 1 tsp yeast (active dry or instant)
      • 180 ml (3/4 cup) warm milk

     

    • 40 g (2 tbsp) butter, melted
    • 400 g (2.5 cups) all-purpose flour

    For the Cream Filling:

     

      • 3 tbsp sugar
      • 1 egg
      • 2 tbsp cornstarch or flour

     

    • 250 ml (1 cup) milk
    • 1 tsp vanilla sugar

    Directions

    Prepare the Dough:

      1. Activate the Yeast (if needed):
        • In a small bowl, mix warm milk, 1 tsp yeast, and 1 tbsp sugar (from the 3 tbsp). Let sit for 5–10 minutes until frothy. Skip this step if using instant yeast.

     

      1. Mix the Dough Ingredients:
        • In a large mixing bowl, combine the egg, remaining sugar, and salt. Add the frothy yeast mixture (or instant yeast) and melted butter. Gradually add the flour while mixing until a soft dough forms.
      2. Knead the Dough:
          • Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.

         

      3. First Rise:
        • Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place for 1–1.5 hours or until doubled in size.

    Prepare the Cream Filling:

      1. Mix Ingredients:
        • In a saucepan, whisk together the egg, sugar, and cornstarch (or flour) until smooth. Gradually whisk in the milk to avoid lumps.

     

    1. Cook the Cream:
      • Place the saucepan over medium heat, stirring constantly, until the mixture thickens into a creamy custard. Remove from heat and stir in vanilla sugar. Let cool completely before using.

    Assemble the Bread:

     

      1. Shape the Dough:
        • Punch down the risen dough and divide it into equal portions (8–10 pieces, depending on preference). Roll each piece into a ball and flatten slightly.
      2. Fill with Cream:
          • Spoon a small amount of the cream filling into the center of each flattened dough ball. Pinch the edges together to seal, forming a smooth ball.

         

      3. Second Rise:
        • Arrange the filled dough balls on a parchment-lined baking sheet or in a greased baking dish, seam-side down. Cover and let rise for 30–40 minutes.

    Bake the Bread:

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

     

    1. Bake:
      • Brush the tops of the dough balls with milk or egg wash for a golden finish. Bake for 20–25 minutes, or until golden brown.

    Serve:

     

    • Let the bread cool slightly before serving. Enjoy warm or at room temperature.
  • Whole Wheat Bread Recipe

    Whole Wheat Bread Recipe

    Whole Wheat Bread Recipe

    Table of Contents

    Ingredients:

      • 400g whole wheat flour
      • 300ml lukewarm water
      • 5g instant dry yeast (1 tsp)
      • 8g salt (1 1/2 tsp)
      • 25g powdered milk
      • 30g olive oil (2 Tbsp)
      • 40g honey (or maple syrup)

    Directions:

      1. Prepare the Autolyse:
        In a large bowl, combine the whole wheat flour and lukewarm water. Mix until there are no lumps, cover the bowl, and let the dough rest at room temperature for 30 minutes. This process hydrates the flour and helps gluten development.
      2. Add Remaining Ingredients:
        After 30 minutes, add the instant dry yeast, salt, powdered milk, olive oil, and honey to the dough. (You can mix the powdered milk, olive oil, and honey in a small bowl before adding them to ensure even distribution.) Stir everything together until well incorporated.
      3. Knead the Dough:
        Transfer the dough to a lightly floured work surface. Knead the dough by hand for 10-13 minutes until it becomes smooth and elastic. If the dough is sticky, sprinkle a little more flour on the surface, but avoid adding too much.
      1. First Fermentation:
        Place the dough back into the bowl, cover it, and let it ferment in a warm place for about 1 hour, or until it has doubled in size.
      2. Shape the Dough:
        Once the dough has risen, punch it down gently to release the air. Divide the dough if necessary, and shape it into a round ball. Cover the dough and let it rest for 10 minutes.
      3. Form the Loaf:
        After resting, use a rolling pin to shape the dough into a rectangle that fits your loaf pan. Roll it up tightly and place it in a greased or lined loaf pan.
      1. Second Fermentation:
        Cover the dough again and let it rise in a warm place for 40-50 minutes, or until it has risen slightly above the edge of the pan.
      2. Bake the Bread:
        Preheat your oven to 170°C (340°F). Bake the bread for 22-25 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
      3. Cool and Slice:
        Remove the baked bread from the pan immediately and let it cool completely on a wire rack. Once fully cooled, slice and enjoy!
    See also  Tastier than the Most Delicious Pies: Just 1 Egg and a Little Kefir

    Tips for Success:

      • Autolyse Process: Allowing the flour and water to rest during autolyse helps develop gluten and makes the dough easier to handle.
      • Kneading: Knead the dough until it’s smooth and elastic, which helps build a better texture and structure for the bread.
      • Resting Time: Be patient with fermentation. Allowing the dough to properly rise ensures a light and fluffy loaf.
    • Baking: To check if the bread is done, tap the bottom of the loaf—it should sound hollow.

    Serving Suggestions:

      • Serve the bread with butter and jam for a simple breakfast.
      • Use it for sandwiches or as toast with your favorite toppings.
    • Pair it with soups or salads for a wholesome meal.

    Why You’ll Love This Recipe:

      • Nutritious: Made with whole wheat flour, this bread is high in fiber and more nutritious than white bread.
      • Soft and Flavorful: The combination of honey, olive oil, and powdered milk gives the bread a soft texture and a slightly sweet flavor.
    • Perfect for Any Meal: This versatile loaf is great for breakfast, lunch, or dinner.

    Storage Tips:

    • Room Temperature: Store the bread in an airtight container or bread bag at room temperature for up to 3 days.
    • Freezing: You can freeze the bread by slicing it and storing it in a freezer-safe bag for up to 3 months. Thaw and toast as needed.
  • Baked Oatmeal Apple Cups

    Baked Oatmeal Apple Cups

    Baked Oatmeal Apple Cups

    Table of Contents

    Ingredients:

      • 1 cup (100 g) oatmeal
      • 1/2 teaspoon ground cinnamon
      • 1 teaspoon baking powder
      • Pinch of salt
      • 3 tablespoons raisins, rinsed in hot water
      • 10-12 pieces of dried apricots, rinsed in hot water
      • 1 egg
      • 3 tablespoons butter, pre-melted
      • 3.5 oz (100 g) Greek yogurt
      • 2 medium apples, grated
      • 7 oz (200 g) mascarpone or cream cheese
    • 1/3 teaspoon ground cinnamon
    • 1 tablespoon honey (optional)

    Instructions:

      1. Preparation:
          • Preheat the oven to 360°F (180°C).

         

        • Prepare 4 medium-sized oven-safe cups or ramekins.
      2. Mix Dry Ingredients:
          • In a large bowl, combine the oatmeal, 1/2 teaspoon ground cinnamon, baking powder, and a pinch of salt.

         

      3. Prepare Dried Fruits:
        • Rinse the raisins and dried apricots in hot water. Chop the dried apricots into small pieces.
      1. Mix Wet Ingredients:
        • In a separate bowl, whisk together the egg, melted butter, and Greek yogurt until smooth.
      2. Combine Ingredients:
          • Add the wet ingredients to the dry ingredients and mix well.

         

        • Fold in the grated apples, raisins, and chopped dried apricots.
      3. Fill Cups:
          • Divide the mixture evenly among the 4 cups.

         

      4. Bake:
        • Place the cups in the preheated oven and bake for approximately 30-35 minutes, or until golden brown and set.
    1. Prepare Topping:
      • In a small bowl, mix the mascarpone or cream cheese with 1/3 teaspoon ground cinnamon and 1 tablespoon honey (if using).
    2. Serve:
        • Allow the baked oatmeal apple cups to cool slightly before serving.

       

      • Top each cup with a dollop of the mascarpone or cream cheese mixture.

    Serving Suggestions:

      • Serve warm or at room temperature.
    • Pair with a cup of hot tea or coffee for a delightful breakfast or snack.
    • Add a drizzle of honey or maple syrup for extra sweetness.

    Cooking Tips:

      • Ensure the apples are grated finely for even distribution in the mixture.
    • Feel free to substitute the raisins and dried apricots with your favorite dried fruits.
    • Adjust the sweetness by adding more or less honey to the topping.

    Nutritional Benefits:

      • Rich in dietary fiber from the oatmeal and apples, promoting healthy digestion.
    • Provides a good source of protein from the Greek yogurt and egg.
    • Contains essential vitamins and minerals from the dried fruits and fresh apples.

    Dietary Information:

      • Vegetarian
    • Can be made gluten-free by using gluten-free oats
    • Contains dairy and eggs

    Storage:

      • Store leftovers in an airtight container in the refrigerator for up to 3 days.
    • Reheat in the microwave or oven before serving.
  • Beetroot, Apple, and Carrot Salad

    Beetroot, Apple, and Carrot Salad

    Beetroot, Apple, and Carrot Salad

    Table of Contents

    Ingredients (Serves 4)

      • Salad:
          • 3 cooked beetroots, peeled and julienned or grated
          • 2 apples, julienned or grated

         

        • 2 carrots, peeled and grated
        • Juice of 1 lemon
      • Salad Dressing:
          • 60 ml white wine vinegar
          • 1/2 tbsp honey
          • 1 tsp mustard (Dijon or whole grain)

         

        • 30 ml olive oil
        • Salt and pepper, to taste
    • Garnish:
        • 1 tbsp hemp seeds
        • 1 tbsp quinoa flakes
        • 2 tbsp chopped walnuts

       

      • Fresh parsley, chopped

    Directions

      1. Prepare the Salad:
          • In a large bowl, combine the julienned or grated beetroots, apples, and carrots.

         

        • Squeeze lemon juice over the mixture to prevent the apples from browning and to add extra tang. Toss to coat evenly.
      2. Make the Dressing:
          • In a small bowl, whisk together the white wine vinegar, honey, mustard, olive oil, salt, and pepper until emulsified. Adjust the seasoning to taste.

         

      3. Assemble the Salad:
        • Pour the dressing over the salad mixture and toss gently to combine, ensuring all ingredients are well coated.
      1. Garnish and Serve:
        • Sprinkle the salad with hemp seeds, quinoa flakes, chopped walnuts, and fresh parsley for added texture and flavor.
        • Serve immediately, or let it chill in the refrigerator for 15-20 minutes to enhance the flavors.

    Serving Suggestions

    • Pair this salad with grilled chicken, fish, or tofu for a complete meal.
    • It also works well as a side dish for BBQs, potlucks, or festive gatherings.

    Cooking Tips

      • Preparation: You can prepare the salad and dressing in advance but add the dressing just before serving to maintain the crunch.
    • Variations: Feel free to add other nuts or seeds, such as sunflower seeds or pumpkin seeds, for more variety.

    Nutritional Benefits

      • High in Antioxidants: Beetroots and apples are rich in antioxidants, promoting good health and supporting the immune system.
      • Good Source of Fiber: The combination of vegetables and fruit helps to maintain digestive health.
    • Healthy Fats: The olive oil in the dressing provides healthy monounsaturated fats.

    Dietary Information

      • Vegan
      • Gluten-Free
    • Dairy-Free

    Storage

    • Refrigerate: Store leftover salad in an airtight container in the refrigerator for up to 2 days.
    • Do Not Freeze: This salad is best enjoyed fresh.
  • A Crowd-Pleasing Classic: Hearty and Flavorful Vegetable Soup

    A Crowd-Pleasing Classic: Hearty and Flavorful Vegetable Soup

    A Crowd-Pleasing Classic: Hearty and Flavorful Vegetable Soup

    Table of Contents

    Ingredients:

    For the Soup:

    • Vegetables:
        • 2 onions

       

        • 1 carrot
        • 3 potatoes
        • 1 red pepper

       

        • 2 tomatoes
        • 2 garlic cloves
        • Chopped parsley (for garnish)

       

    • Seasoning:
        • Salt
        • Black pepper

       

      • Basil
    • Other:
        • Sunflower oil

       

      • Noodles
    • Optional Additions:
        • Your favorite leafy greens (spinach, kale)

       

      • Cooked chicken or lentils (for added protein)

    For the Garnish (Optional):

      • 3 cloves garlic, minced
      • Rosemary
      • Butter (100-130g)
    • Hard cheese (50g, grated)
    • Baguette bread

    Instructions:

      1. Sautéing the First Round: Begin by heating sunflower oil in a large pot over medium heat. Add one chopped onion and cook until softened and translucent.
      2. Adding the Heartier Vegetables: Add the chopped carrot and potatoes to the pot with the softened onion. Season with salt and cover the vegetables with water. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the vegetables are tender.
      3. Preparing the Second Round of Vegetables: While the first pot simmers, heat another pan with sunflower oil over medium heat. Add the second chopped onion and cook until softened.
      1. Roasting the Veggies: Add the chopped red pepper and tomatoes to the pan with the softened onion. To easily peel the tomatoes, make an X on the bottom of each tomato before adding them to the pan. Fill the pan with a small amount of hot water and let the tomatoes rest for 1-2 minutes. This loosens the skins for easier peeling. Peel the tomatoes and chop them before adding them back to the pan.
      2. Flavor Boost: Add the minced garlic cloves to the pan and cook the vegetables for an additional 2-3 minutes. Season with salt, black pepper, red pepper (paprika), and basil. Stir well to combine all the flavors.
      3. Soup Symphony: Once the first pot of vegetables is cooked, add the roasted vegetables from the second pan to the pot. This creates a wonderful depth of flavor in the soup.
      1. Noodle Time: Bring the soup to a simmer and add your desired noodles. Cook according to package instructions, or until the noodles are al dente.
      2. Fresh Touch: Once cooked through, stir in the chopped parsley for a fresh and vibrant touch.
      3. Optional Garlicky Garnish: If desired, prepare a garlicky garnish by melting butter in a small pan. Add the minced garlic and rosemary and cook for a minute or two, until fragrant. Drizzle this flavorful oil over individual bowls of soup before serving. Top with grated hard cheese and enjoy with crusty baguette bread for dipping.
  • Apple Lemon Cake with Apricot Glaze

    Apple Lemon Cake with Apricot Glaze

    Apple Lemon Cake with Apricot Glaze

    Table of Contents

    Ingredients:

      • Apples: 2 (pcs)
      • Butter: 25 g
      • Lemon juice: 15 g
      • Sugar: 20 g (for apples)
      • Eggs: 2 pcs
      • Sugar: 130 g (for cake batter)
      • Milk: 60 g
      • Sour cream (or Greek yogurt): 60 g
      • Sunflower oil: 60 g
      • Vanilla extract: 1 tsp
      • Flour: 200 g
    • Baking powder: 8 g
    • Apricot jam: for glaze

    Directions:

      1. Prepare the Apples:
          • Peel and slice the apples.

         

        • In a pan, melt the butter and add the sliced apples, lemon juice, and 20 g of sugar.
        • Cook for a few minutes until the apples soften and become caramelized. Set aside.
    1. Prepare the Cake Batter:
        • Preheat the oven to 180°C (350°F).
        • In a mixing bowl, beat the eggs with 130 g of sugar until light and fluffy.
        • Add the milk, sour cream (or Greek yogurt), sunflower oil, and vanilla extract. Mix well.

       

      • Sift the flour and baking powder into the mixture and fold until well combined.
    2. Assemble the Cake:
        • Grease and line an 18 cm or 20 cm cake tin.

       

      • Pour the batter into the prepared tin and evenly distribute the caramelized apple slices on top.
    3. Bake:
        • Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

       

    4. Glaze the Cake:
        • Once baked, remove the cake from the oven and let it cool slightly.
        • Warm the apricot jam slightly and brush it over the top of the cake for a glossy finish.

       

    Serving Suggestions:

      • Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
      • Add a sprinkle of powdered sugar for extra sweetness.

    Cooking Tips:

    • Use tart apples like Granny Smith for a more pronounced apple flavor.
    • You can substitute Greek yogurt for sour cream to add a richer texture.

    Nutritional Benefits:

      • Apples: Rich in fiber and antioxidants.
    • Greek Yogurt or Sour Cream: Adds a creamy texture with a boost of protein and calcium.
    • Sunflower Oil: A healthier fat alternative that keeps the cake moist.

    Dietary Information:

      • Vegetarian
    • Can be made gluten-free by substituting with a gluten-free flour blend.

    Storage:

      • Fridge: Store the cake in an airtight container for up to 3 days.
      • Freezer: Wrap individual slices in plastic wrap and store in the freezer for up to 1 month.

    Why You’ll Love This Recipe:

      • Simple and Quick: Easy to make with basic ingredients.
      • Flavorful Combination: Apples, lemon, and apricot glaze create a delightful mix of flavors.
      • Moist and Tender: The combination of sour cream and oil keeps the cake perfectly moist.
    • Versatile: Enjoy it as a dessert or an afternoon snack.
  • Pumpkin and Cheese Patties

    Pumpkin and Cheese Patties

    Pumpkin and Cheese Patties

    Table of Contents

    Ingredients

    • Vegetables and Herbs:
        • Pumpkin: 200g, grated
        • Fresh Dill: 1 small bunch, finely chopped
        • Green Onions: 1 small bunch, finely chopped

       

      • Garlic: 1 clove, crushed
    • Binders and Seasoning:
        • Hard Cheese: 85g, grated (such as Parmesan or Cheddar)

       

        • Egg: 1
        • Whole Wheat Flour: 1 tablespoon
        • Salt, Pepper, and Ground Coriander: To taste

       

      • Oil: For frying

    Directions

      1. Prepare the Ingredients:
          • Peel and grate the pumpkin on a fine grater.

         

        • Finely chop the dill and green onions, and crush the garlic.
      2. Combine the Mixture:
          • In a large bowl, mix the grated pumpkin, dill, green onions, and garlic.

         

        • Add the grated cheese, egg, and flour. Season with salt, pepper, and coriander to taste, then mix until fully combined.
      3. Form and Fry the Patties:
          • Heat a bit of oil in a skillet over medium heat.

         

        • With your hands, shape the mixture into small patties.
        • Place the patties in the hot pan and fry for about 3-4 minutes on each side until golden brown. Flip, cover, and cook for another 3-4 minutes, until fully cooked and golden on both sides.
    1. Serve:
      • Serve the patties warm with a dollop of sour cream or yogurt, or enjoy as a delicious snack or light meal.

    Serving Suggestions

      • Dipping Sauce: Serve with sour cream, Greek yogurt, or a yogurt-based dip.
      • Fresh Salad: Pair with a fresh side salad for a balanced meal.
      • Sprinkle of Herbs: Garnish with extra dill or green onions for a fresh touch.
      • For Breakfast: Serve alongside eggs for a savory start to the day.
    • With Cheese: Top with a sprinkle of extra grated cheese before serving.
    See also  3-INGREDIENT SPONGE CAKE

    Cooking Tips

      • Grate Finely: Use a fine grater for the pumpkin to ensure a smooth texture.
      • Squeeze Out Excess Water: Remove extra moisture from the grated pumpkin to keep patties from becoming soggy.
      • Adjust Seasonings: Feel free to add more spices or herbs for extra flavor.
      • Cover the Pan: Covering helps cook the patties evenly and keeps them tender.
      • Cheese Options: Cheddar, mozzarella, or gouda work well for these patties.

    Nutritional Benefits

      • Pumpkin: High in vitamins A and C and fiber.
      • Cheese: Adds protein and calcium.
      • Herbs: Dill and green onions bring fresh flavor and antioxidants.

    Dietary Information

      • Vegetarian-Friendly
      • Gluten-Free Option: Substitute with gluten-free flour.
      • Contains Dairy and Eggs

    Nutritional Facts (Per Serving, Approximate)

      • Calories: 120
      • Protein: 5g
      • Carbohydrates: 8g
    • Fat: 6g
    • Fiber: 2g
  • Quick and Easy Nut Chocolate Dessert

    Quick and Easy Nut Chocolate Dessert

    Quick and Easy Nut Chocolate Dessert

    Table of Contents

    Ingredients

    For the Dessert:

      • 350g biscuits

     

      • 85g crushed peanuts
      • 85g sugar
      • 180ml milk

     

      • Pinch of vanillin
      • 45g cocoa
      • 110g butter

    For the Glaze:

      • 90g milk chocolate
      • 30g dark chocolate

     

    • 30g vegetable oil
    • 70g ground peanuts

    Directions

      1. Prepare the Biscuit Mixture:
          • Crush the biscuits into fine crumbs and place them in a large bowl.

         

        • Add the crushed peanuts and sugar to the bowl and mix well.
      2. Make the Chocolate Mixture:
          • In a saucepan, heat the milk over medium heat.

         

        • Add a pinch of vanillin and the cocoa to the milk, stirring continuously until well combined.
        • Add the butter and continue stirring until the butter is fully melted and the mixture is smooth.

     

      1. Combine and Form:
        • Pour the chocolate mixture over the biscuit mixture and mix thoroughly until everything is well combined.
        • Transfer the mixture into a mold or a lined baking dish, pressing it down firmly to create an even layer.

     

      1. Prepare the Glaze:
        • In a microwave-safe bowl, combine the milk chocolate, dark chocolate, and vegetable oil.
        • Microwave in short intervals, stirring between each, until the chocolate is fully melted and smooth.

     

      1. Apply the Glaze:
        • Pour the melted chocolate glaze over the prepared biscuit mixture.
        • Sprinkle the ground peanuts evenly over the top.

     

    1. Freeze:
      • Place the dessert in the freezer for 1 hour to set.
    2. Serve:
        • After 1 hour, remove the dessert from the freezer.

       

      • Cut into squares or bars and serve immediately.
  • Stuffed Eggplants with Minced Meat and Cheese

    Stuffed Eggplants with Minced Meat and Cheese

    Stuffed Eggplants with Minced Meat and Cheese

    Table of Contents

    Ingredients

     

    • For the Eggplants:
        • 2 eggplants, cut into 1-1.5 cm thick pieces
        • 30 ml olive oil
        • Pinch of salt

       

        • 1/2 teaspoon dried garlic
        • 1/2 teaspoon paprika
        • 1/2 teaspoon oregano

       

      • 1/3 teaspoon pepper
    • For the Filling:
        • 2 peppers, sliced

       

        • 1 onion, chopped
        • 2 cloves garlic, minced
        • 300 g minced meat (beef, lamb, or chicken)

       

        • 1/2 teaspoon paprika
        • 8 g ginger, finely grated
        • 1/3 teaspoon cumin

       

        • 1/2 teaspoon coriander
        • A bunch of parsley, chopped
        • 200 g tomato puree

       

      • 150 ml water
    • For the Topping:
        • 150 g mozzarella, shredded

       

      • 60 g Parmesan (optional), grated

    Directions

     

      • Prepare the Eggplant:
          1. Preheat the oven to 180°C (350°F).
          2. Lay the eggplant slices on a baking sheet.
          3. Drizzle with 30 ml of olive oil and sprinkle with salt, dried garlic, paprika, oregano, and pepper.

         

        1. Bake for 20 minutes, or until tender and lightly browned.
      • Cook the Filling:
          1. In a large pan, sauté the chopped onion for 2 minutes until softened.

         

          1. Add the sliced peppers and fry for another 5 minutes until tender.
          2. Add the minced garlic and cook for another minute until fragrant.
          3. Stir in the minced meat and cook until browned.

         

        1. Add the paprika, ginger, cumin, coriander, and salt. Stir well.
        2. Pour in the tomato puree and water, then simmer for 10-15 minutes until the filling thickens and all flavors are well combined.

     

    • Assemble and Bake:
        1. Preheat the oven to 180°C (350°F) again.
        2. Spoon the filling into the roasted eggplant slices.
        3. Sprinkle the shredded mozzarella cheese and Parmesan (optional) on top.

       

      1. Return to the oven and bake for another 15 minutes, until the cheese is melted and bubbly.
    • Serve:
      1. Garnish with fresh parsley and serve hot.
        Enjoy your stuffed eggplants with a flavorful and cheesy filling!
  • Healthy Oatmeal and Fruit Bake Recipe

    Healthy Oatmeal and Fruit Bake Recipe

    Healthy Oatmeal and Fruit Bake Recipe

    Table of Contents

    Ingredients:

     

      • 2 cups (200 g) rolled oats, chopped in a blender
      • 1 teaspoon baking powder
      • 1 cup (240 ml) milk of your choice (dairy or plant-based)

     

      • 1 carrot, grated
      • 9 dried apricots, rinsed with hot water and chopped
      • 4 tablespoons raisins, rinsed with hot water

     

      • 1 apple, grated
      • 1 teaspoon cinnamon
      • 3 eggs

     

      • 4 tablespoons stevia or other sweetener of your choice
      • 1 teaspoon vanilla extract
      • 2 tablespoons olive oil

     

    • 18 cm casserole dish

    Directions:

      1. Preheat and Prep:
          • Preheat your oven to 180°C (350°F).

         

        • Lightly grease your 18 cm casserole dish with a touch of olive oil for easy removal later.
      2. Oat & Baking Powder Party:
          • In a large mixing bowl, combine the chopped oats (using your blender for a finer texture) and baking powder. This forms the base for our healthy cake.

         

      3. Fruity Fun:
        • Add the grated carrot, chopped dried apricots, rinsed raisins, and grated apple to the oat mixture. Mix everything well to ensure even distribution of the ingredients.

     

      1. Eggcellent Mixture:
        • In a separate bowl, whisk together the eggs until light and fluffy. Then, add the stevia (or your chosen sweetener), vanilla extract, and olive oil. Whisk again until well combined.
      2. The Big Mix:
          • Pour the wet egg mixture into the dry oat mixture and fold it in gently with a spatula until everything is fully incorporated. You want a nice, even batter.

         

      3. Bake it Happen!
        • Pour the batter into your greased casserole dish and spread it out evenly. Let it bake in the preheated oven for 45-50 minutes. Keep an eye on it! The top should turn a beautiful golden brown and a toothpick inserted into the center should come out clean.

     

    1. Cool Comfort:
      • Once the baking time is up, take the casserole out of the oven and allow it to cool slightly before serving. This gives it time to set properly.

    Serving Suggestions:

     

      • Serve warm with a dollop of Greek yogurt or a drizzle of honey.
      • Pair with a cup of herbal tea or coffee for a delightful treat.
      • Top with fresh berries or a sprinkle of chopped nuts for added texture.

    Cooking Tips:

      • Ensure the oats are chopped finely in the blender for a smoother texture.
      • Adjust the amount of stevia based on your preferred level of sweetness.

     

    • You can substitute other dried fruits like cranberries or dates if you prefer.
  • Classic Crepes

    Classic Crepes

    Classic Crepes

    Table of Contents

    Ingredients:

      • 250g plain flour
      • 3 eggs (at room temperature)
      • 500ml whole milk (semi-skimmed can also work; avoid skimmed milk for a creamier texture)
      • 20g melted butter
      • 3 tablespoons caster sugar (or granulated sugar)
      • 1/8 teaspoon vanilla extract
    • A pinch of salt
    • Vegetable oil for frying

    Instructions:

      1. Prepare the Batter:
          • In a large bowl, lightly beat the eggs. Add the sugar and salt, mixing well until combined.
          • Gradually pour in the milk and melted butter, whisking continuously.
          • Sift the flour into the mixture slowly, whisking to create a smooth, lump-free batter.

         

        • Add the vanilla extract and stir until everything is well incorporated.
        • Cover the bowl with clingfilm and refrigerate for at least 30 minutes to allow the batter to rest.
    1. Cook the Crepes:
        • Heat a large frying pan over medium heat and add a few drops of vegetable oil.
        • Using a ladle, pour some batter into the pan, tilting it so the batter spreads evenly to cover the base.
        • Fry for about 1 minute, then flip the crepe and cook the other side for another minute.

       

      • Repeat with the remaining batter, adding a tiny amount of oil each time to prevent sticking.
    2. Serve:
        • Stack the cooked crepes on a plate and cover with a clean tea towel to keep them warm.

       

      • Serve with your favorite fillings, such as fresh fruit, whipped cream, chocolate spread, or ham and cheese for savory crepes.

    Serving Suggestions:

    • Sweet: Top with powdered sugar, lemon juice, maple syrup, Nutella, or fresh berries.
    • Savory: Fill with ham, cheese, sautéed mushrooms, spinach, or smoked salmon.
    See also  Apple Oatmeal Muffins with Nuts: A Timeless Breakfast Delight

    Cooking Tips:

      • Whisk the batter thoroughly and sift the flour to ensure it’s lump-free.
      • Make sure the pan is hot enough to cook the crepes quickly without burning them.
      • Adjust the amount of batter per crepe depending on your preferred thickness.

    Nutritional Benefits:

      • Provides a good source of protein from the eggs.
      • The milk and butter add calcium and healthy fats.

    Dietary Information:

      • For a dairy-free option, substitute whole milk with almond or soy milk and use dairy-free butter.
      • This recipe is naturally vegetarian.

    Storage Tips:

    • Store leftover crepes in an airtight container in the refrigerator for up to 2 days.
    • Reheat in a pan or microwave before serving.
  • Healthy Apple Oatmeal Bake Recipe

    Healthy Apple Oatmeal Bake Recipe

    Healthy Apple Oatmeal Bake Recipe

    Table of Contents

    Ingredients:

      • 1 cup (100 g) rolled oats
      • 3 medium apples, grated
      • 1/2 cup (120 ml) water
      • 1 banana, mashed
      • 3.5 oz (100 g) dried cranberries, rinsed in hot water
      • 3.5 oz (100 g) raisins, rinsed in hot water
      • 2 eggs
      • 1 teaspoon baking powder
      • 1 teaspoon ground cinnamon (optional)
      • 1/2 cup (50 g) favorite nuts, chopped

    Directions:

    1. Preheat the Oven:
      • Preheat your oven to 360°F (180°C).
    2. Mix Ingredients:
        • In a large bowl, mix together the rolled oats, grated apples, water, mashed banana, rinsed cranberries, rinsed raisins, eggs, baking powder, and cinnamon (if using) until smooth.

       

      • Stir in your favorite nuts.
    3. Bake:
        • Pour the mixture into a greased baking dish.

       

      • Bake in the preheated oven for approximately 35-40 minutes, or until golden brown and set.
    4. Serve:
        • Serve warm with Greek yogurt and your favorite berries if desired.

       

    Serving Suggestions:

      • Enjoy a warm slice for breakfast topped with a dollop of Greek yogurt and fresh berries.
      • Serve as a healthy snack or dessert.
    • Pair with a cup of tea or coffee for a cozy treat.

    Cooking Tips:

      • Make sure to rinse the dried cranberries and raisins in hot water to soften them and remove any excess sugar coating.
      • You can substitute the nuts with seeds like sunflower or pumpkin seeds if you prefer.
    • If you have a nut allergy, skip the nuts altogether or use a nut-free alternative.

    Nutritional Benefits:

      • Oats are a great source of fiber, which can help with digestion and keep you feeling full longer.
      • Apples provide natural sweetness along with vitamins and antioxidants.
    • Bananas add moisture and sweetness without the need for added sugar.
    • Nuts add healthy fats and protein, making this bake more satisfying and nutritious.

    Dietary Information:

      • No Added Sugar: Naturally sweetened with fruits.
    • No Flour: Free from refined flour.
    • Dairy-Free Option: Serve without Greek yogurt or use a dairy-free alternative.
    • Gluten-Free Option: Ensure the rolled oats are certified gluten-free.
  • Quick Carrot Cake Recipe with Cream Cheese Frosting

    Quick Carrot Cake Recipe with Cream Cheese Frosting

    Quick Carrot Cake Recipe with Cream Cheese Frosting

    Table of Contents

    Ingredients:

      • Cake:
          • 4 carrots, grated
          • 3 large eggs
          • 2 cups brown sugar

         

          • 1 cup sunflower oil
          • 1 tsp cinnamon
          • 1/2 cup walnuts, chopped

         

          • 300g all-purpose flour
          • 1 tbsp baking powder
          • Pinch of salt

         

      • Frosting:
          • 150g butter, softened
          • 280g powdered sugar

         

        • 200g cream cheese
        • Crunchy peanuts (for topping)

    Directions:

      1. Preheat Oven: Preheat to 180°C (350°F).
      2. Prepare the Batter: In a bowl, beat eggs, sugar, and oil. Add the grated carrots, walnuts, and cinnamon. Gradually fold in the flour and baking powder.
      1. Bake: Pour into a greased cake mold and bake for 40 minutes. Let cool.
      2. Make Frosting: Beat butter, sugar, and cream cheese until smooth. Chill.
      3. Assemble: Cut the cake in half, fill with frosting, and spread frosting over the top. Garnish with peanuts.

    Serving Suggestions:

    • Serve with hot coffee or tea.
    • Decorate with extra walnuts or candied carrots for a more festive look.

    Cooking Tips:

      • You can substitute walnuts with pecans or almonds for a different crunch.
    • Ensure the cake cools completely before frosting to prevent melting.

    Nutritional Benefits:

      • Rich in fiber and vitamin A from the carrots.
      • Walnuts add heart-healthy fats and omega-3s.

    Dietary Information:

    • Contains gluten, dairy, and eggs. For gluten-free, substitute with a gluten-free flour blend.

    Nutritional Facts (Per Slice):

      • Calories: 350 kcal
      • Fat: 18g
    • Carbohydrates: 45g
    • Protein: 4g

    Storage:

      • Room temperature: Store in an airtight container for up to 3 days.
    • Refrigerate: Keeps for 5 days. Bring to room temperature before serving.