Category: quick and easy recipe

Ingredients:

• • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder

• • 1/2 teaspoon salt
  • 1 cup milk
  • 1 large egg

• 2 tablespoons melted butter (plus more for cooking)
• 1 teaspoon vanilla extract (optional)

Directions:

Prepare the Dry Ingredients:

1. In a large mixing bowl, whisk together 1 cup of all-purpose flour, 2 tablespoons of sugar, 2 teaspoons of baking powder, and 1/2 teaspoon of salt.

Prepare the Wet Ingredients:

1. In another bowl, whisk together 1 cup of milk, 1 large egg, 2 tablespoons of melted butter, and 1 teaspoon of vanilla extract (if using).

Combine Wet and Dry Ingredients:

1. 1. Pour the wet ingredients into the dry ingredients and stir until just combined. It’s okay if the batter is a little lumpy; over-mixing can make the pancakes tough.

Heat the Pan:

1. Heat a griddle or non-stick frying pan over medium heat. Lightly grease the pan with a little butter.

Cook the Pancakes:

1. 1. Pour about 1/4 cup of batter onto the hot pan for each pancake.
   2. Cook until bubbles form on the surface of the pancakes and the edges start to look set, about 2-3 minutes.
   3. Flip the pancakes and cook until golden brown on the other side, another 1-2 minutes.

1. Repeat with the remaining batter, adding more butter to the pan as needed.

Serve:

1. 1. Serve the pancakes warm with your favorite toppings such as maple syrup, fresh berries, whipped cream, or butter.

Serving Suggestions:

• • Top with sliced bananas and a drizzle of honey for a sweet and fruity twist.
  • Serve with a side of crispy bacon or sausage for a hearty breakfast.

• Add chocolate chips or blueberries to the batter for a fun variation.

Cooking Tips:

• • Make sure your pan is properly heated before pouring the batter to ensure even cooking.

• Avoid pressing down on the pancakes with a spatula as this can make them less fluffy.
• If the batter thickens too much while standing, add a splash of milk to thin it out.

Nutritional Benefits:

• Pancakes provide a good source of carbohydrates for energy.
• Eggs and milk add protein and essential vitamins.

Dietary Information:

• This recipe contains gluten and dairy. For a gluten-free version, use gluten-free flour. For a dairy-free version, use plant-based milk and butter substitutes.

Storage:

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

Ingredients

• • Zucchini: 2-3 medium-sized, cut into sticks
  • Eggs: 5 large
  • Salt: 1 teaspoon (or to taste)

• • Pepper: ½ teaspoon (or to taste)
  • Garlic: 3 cloves, minced
  • Parsley: 2 tablespoons, chopped

• • Onion: 1 medium, finely chopped
  • Parmesan cheese: 60 g (2 oz), grated
  • Flour: 5-6 tablespoons

• • Breadcrumbs: 5-6 tablespoons
  • Sweet paprika: 1 teaspoon
  • Vegetable oil: For frying

• Sour cream or Greek yogurt: For serving

Directions

• • Prepare the Zucchini:
    • • Cut the zucchinis into sticks and place them in a bowl. Sprinkle with salt and let sit for 15 minutes to draw out excess moisture. Pat dry with a paper towel.

     

  • Prepare the Coating Mixture:
    • In a bowl, beat the eggs with salt, pepper, minced garlic, chopped onion, and parsley. Mix well.

• • Prepare the Breading:
    • In a separate bowl, combine grated Parmesan cheese, flour, breadcrumbs, and sweet paprika. Mix thoroughly.
  • Coat the Zucchini:
    • • Dip each zucchini stick into the egg mixture, ensuring it is fully coated.

     

    • Roll the zucchini in the breading mixture, pressing gently to adhere.
  • Heat the Oil:
    • • Heat vegetable oil in a large skillet over medium heat until it is hot enough for frying.

     

  • Fry the Zucchini Sticks:
    • Place the coated zucchini sticks in the hot oil in batches, frying for 3-4 minutes on one side until golden brown. Flip and fry the other side for an additional 3-4 minutes.

• Drain Excess Oil:
  • Remove the fried zucchini sticks from the skillet and place them on a paper towel-lined plate to drain excess oil.
• Serve:
  • • Serve warm with a side of sour cream or Greek yogurt for dipping.

   

Serving Suggestions

• • Pair with marinara sauce or a spicy aioli for a flavorful dip.

• Serve as a side dish alongside grilled chicken, fish, or pasta.
• Enjoy as a snack with a fresh garden salad for a lighter meal.

Ingredients

For the Potato Roll:

• • 5–6 medium-sized potatoes, grated
  • 3 eggs

• • 1 tsp salt
  • Black pepper, to taste
  • Smoked paprika, to taste

• • 3 tbsp (0.2 cups) regular flour
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced

• • Vegetable oil, for greasing
  • 1.1 lbs (500 g) ground beef
  • 1 onion, finely chopped

• • 2 garlic cloves, minced
  • 1 large tomato, diced
  • 2.5 oz (70 g) tomato paste

• • Italian herbs, to taste
  • Parmesan cheese, grated (1.8 oz or 50 g)
  • A bunch of parsley, finely chopped

• Salt and black pepper, to taste

For the Mushroom Tomato Salad:

• • 3–4 large mushrooms, sliced

• • 2–3 tomatoes, sliced
  • Fresh lettuce leaves, chopped
  • 1 garlic clove, grated

• • 1 tbsp Greek yogurt
  • 1 tsp mustard
  • Salt and black pepper, to taste

Directions

For the Potato Roll:

1. 1. Prepare the Potato Layer:
      • • In a large bowl, whisk together eggs, salt, black pepper, smoked paprika, and flour until smooth.

       

      • • Add grated potatoes, green bell pepper, and red bell pepper to the mixture. Stir well.
        • Line a sheet pan with parchment paper and drizzle with vegetable oil. Spread the potato mixture evenly across the pan in a thin layer.
        • Bake in a preheated oven at 180°C (356°F) for 20 minutes.

       

   2. Prepare the Meat Filling:
      • • Heat vegetable oil in a skillet over medium heat. Add ground beef and break it into small pieces. Cook until browned.
        • Add chopped onion and sauté for 2–3 minutes. Then add minced garlic and cook for another minute.

       

      • Stir in diced tomato, tomato paste, Italian herbs, smoked paprika, salt, and black pepper. Mix well and cook until the tomatoes are softened.
      • Add chopped parsley, mix thoroughly, and remove from heat.

1. Assemble the Rolls:
   • • After baking, remove the potato layer from the oven and cut it into even rectangles.
     • Place a portion of the meat mixture on one edge of each rectangle and roll it up tightly into a log.
     • Sprinkle grated Parmesan over the rolls, reserving some for later.

    

   • Return the rolls to the oven and bake for another 10 minutes at 180°C (356°F).

For the Mushroom Tomato Salad:

1. 1. Heat a skillet with a drizzle of vegetable oil and sauté sliced mushrooms until golden brown.
   2. Add sliced tomatoes to the skillet and cook for 2 minutes.
   3. In a bowl, combine chopped lettuce, grated garlic, Greek yogurt, mustard, salt, and pepper. Mix well.

1. Add the sautéed mushrooms and tomatoes to the salad and sprinkle with the remaining Parmesan cheese.

Serving Suggestions

• • Serve the potato rolls warm with the mushroom tomato salad on the side.

• Garnish with freshly chopped parsley for added color and flavor.

Ingredients

For the Dough:

• • 250 ml (1 cup) warm milk
  • 1/2 tsp salt

• • 1 tsp vanilla sugar
  • 3 tbsp sugar
  • 1 egg white

• • 1 tbsp yeast (active dry or instant)
  • 4 tbsp vegetable oil
  • 450 g (15.8 oz) all-purpose flour

• 40 g (3 tbsp) butter, softened
• 2 tbsp corn starch

For the Filling:

• 150 g (5.3 oz) apricot jam or preserves
• 60 g (2 oz) raisins

For Brushing:

• 1 egg yolk + 1 tbsp milk

Directions

Prepare the Dough:

1. 1. Activate the Yeast (if using active dry yeast):
      • In a small bowl, mix warm milk, yeast, and 1 tbsp sugar (from the 3 tbsp). Let sit for 5–10 minutes until frothy. If using instant yeast, skip this step and add it directly to the flour.
   2. Mix the Dough:
      • • In a large bowl, combine the salt, vanilla sugar, remaining sugar, and egg white.

       

      • Add the activated yeast mixture (or instant yeast), vegetable oil, and warm milk. Mix well.
      • Gradually add flour, 1 cup at a time, and mix until a soft dough forms.

1. 1. Knead the Dough:
      • Transfer the dough to a floured surface and knead for about 8–10 minutes until smooth and elastic.
   2. Incorporate Butter and Cornstarch:
      • • Flatten the dough slightly, spread the softened butter and cornstarch over it, and knead until fully incorporated.

       

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

Prepare the Filling:

1. 1. Soak the raisins in warm water for 10 minutes, then drain and pat dry.
   2. Mix the apricot jam and raisins in a small bowl.

Shape and Fill the Dough:

1. 1. Punch down the risen dough and roll it out into a rectangle about 1 cm (1/2 inch) thick.
   2. Spread the apricot jam and raisin mixture evenly over the dough.

1. Roll the dough tightly into a log, seam-side down.

Second Rise:

1. 1. Place the log in a greased or parchment-lined loaf pan or shape it into individual rolls and place them on a baking sheet.

1. Cover and let rise for 30–40 minutes.

Bake the Bread:

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

1. Brush the top of the dough with the egg yolk and milk mixture for a shiny, golden crust.
2. Bake for 30–35 minutes, or until the bread is golden brown and sounds hollow when tapped.

Cool and Serve:

• Allow the bread to cool slightly before slicing. Enjoy warm or at room temperature.

Serving Suggestions

• • Dust with powdered sugar for an elegant touch.

• Serve with butter, cream cheese, or additional apricot jam.
• Pair with tea or coffee for a delightful snack.

Cooking Tips

• Ensure the milk is warm, not hot, to avoid killing the yeast.
• For extra flavor, add a pinch of cinnamon to the filling.
• Use other jams or preserves like strawberry, peach, or fig for variation.

Ingredients

• • Warm Water: 250 ml (1 cup)
  • Warm Milk: 250 ml (1 cup)
  • Sugar: 1 tbsp

• • Salt: 1 tsp
  • Dry Yeast: 7 g (2¼ tsp)
  • Butter: 50 g, softened

• Wheat Flour: 750–800 g (6–6½ cups, sifted)
• Sunflower Oil: For greasing

Directions

Activate the Yeast

• • In a large bowl, combine warm water, warm milk, sugar, and yeast.
  • Stir gently and let sit for 5–10 minutes until frothy.

Mix the Dough

• • Add the softened butter, salt, and 750 g of sifted flour to the yeast mixture.
  • Mix with a wooden spoon or a dough hook on a stand mixer until a soft dough forms.

• Gradually add more flour (up to 800 g total) if the dough is too sticky.

Knead the Dough

• • Transfer the dough to a floured surface and knead for 8–10 minutes until smooth and elastic.

First Rise

• • Lightly grease a large bowl with sunflower oil and place the dough inside.
  • Cover with a clean kitchen towel or plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.

Shape the Dough

• • Punch down the risen dough and divide it into two equal parts if making smaller loaves.
  • Shape each portion into a loaf and place in greased bread pans or free-form on a baking sheet.

Second Rise

• Cover the loaves with a towel and let rise for 30 minutes, or until slightly puffed.

Bake the Bread

• Preheat your oven to 180°C (350°F).
• Bake the bread for 25–30 minutes, or until the tops are golden brown and the bread sounds hollow when tapped.

Cool and Serve

• Remove the bread from the oven and let it cool in the pans for 10 minutes.
• Transfer to a wire rack to cool completely before slicing.

Ingredients

• • Sweet Potato: 300g, grated
  • Corn Kernels: From 1 cob
  • Black Pepper: 1/5 teaspoon

• • Salt: 1/4 teaspoon
  • Chili Powder: 2/3 teaspoon
  • Eggs: 2

• • Wheat Flour: 2 tablespoons
  • Cornstarch: 1 tablespoon
  • Sesame Seeds: 1 tablespoon

• Cooking Oil: 1 tablespoon, plus more for frying

Directions

1. 1. Prepare the Sweet Potato and Corn:
      • • Grate the sweet potato and remove excess moisture using a clean kitchen towel.

       

      • Cut kernels off the corn cob.
   2. Mix the Ingredients:
      • • In a large mixing bowl, combine grated sweet potato, corn kernels, black pepper, salt, chili powder, eggs, wheat flour, cornstarch, and sesame seeds. Mix well until a sticky batter forms.

       

   3. Heat the Oil:
      • Heat 1 tablespoon of cooking oil in a non-stick skillet over medium heat.

1. 1. Form and Fry the Fritters:
      • Scoop about 2 tablespoons of the batter into the skillet for each fritter. Flatten slightly with the back of a spoon.
      • Fry until the underside is golden brown, about 3-4 minutes. Flip the fritter and cook the second side until crispy and golden brown.

1. Repeat:
   • Remove cooked fritters and place them on a paper towel-lined plate to drain excess oil. Continue frying the remaining batter, adding more oil as needed.
2. Serve:
   • • Serve the fritters warm with your favorite dipping sauce or as a side dish.

    

Serving Suggestions

• • Pair with sour cream, Greek yogurt, or a spicy aioli for dipping.

• Serve alongside a fresh salad for a light meal.
• Add to a brunch spread as a savory option.

Ingredients:

• • 60 g cocoa powder (about 1/2 cup)
  • 120 g sugar (about 1/2 cup)

• • 250 ml milk (1 cup), added gradually
  • 160 g butter (about 3/4 cup)
  • 1 pinch vanilla powder (or 1 tsp vanilla extract)

• • 400 g biscuits (about 14 oz), broken into small pieces
  • 100 g peanuts (about 1/2 cup), roughly chopped
  • 200 ml milk (3/4 cup)

• 4 g agar-agar (1 1/2 tsp)
• 150 g dark chocolate (about 5 oz), chopped

Directions:

1️⃣ Prepare Chocolate Base: In a pot, combine the cocoa powder and sugar. Gradually add 250 ml of milk while stirring constantly to ensure no lumps form.

2️⃣ Cook the Mixture: Heat the mixture over medium heat, stirring constantly until it comes to a boil. Remove from heat.

3️⃣ Add Butter and Vanilla: Add the butter and a pinch of vanilla powder (or vanilla extract), stirring until the butter melts and everything is well combined.

4️⃣ Mix with Biscuits and Peanuts: In a large bowl, combine the chocolate mixture with the broken biscuit pieces and chopped peanuts, stirring until the biscuits and peanuts are fully coated.

5️⃣ Refrigerate the Cake: Transfer the mixture to a lined cake pan or mold, pressing it down to compact the mixture. Cover and refrigerate for 4-5 hours until set.

6️⃣ Prepare Agar Mixture: In a separate pot, add 200 ml of milk and 4 g of agar-agar. Stir constantly over medium heat and bring to a boil to activate the agar.

7️⃣ Add Dark Chocolate: Once the agar mixture reaches a boil, add the dark chocolate and stir until fully melted and smooth. Remove from heat.

8️⃣ Pour Chocolate Layer: Pour the melted chocolate mixture over the chilled biscuit cake in an even layer. Return to the refrigerator for an additional 20 minutes to set the chocolate layer.

5 Serving Suggestions:

• • Slice and serve with fresh berries for a burst of freshness.
  • Dust with powdered sugar or cocoa powder before serving.

• • Serve with a scoop of vanilla ice cream for an indulgent dessert.
  • Garnish with chopped peanuts or chocolate shavings for added texture.
  • Serve alongside a hot cup of coffee or tea for a delightful pairing.

5 Cooking Tips:

1. 1. Stir Constantly: While cooking the cocoa mixture, stir constantly to prevent burning or clumping.
   2. Gradual Milk Addition: Add milk gradually to avoid lumps in the cocoa mixture.
   3. Compact the Biscuit Mixture: Press the mixture firmly into the mold to ensure the cake holds its shape.

1. Agar-agar Activation: Boil the agar-agar mixture to ensure it sets properly.
2. Chill Completely: Allow ample chilling time for each layer to set for clean slices.

Nutritional Benefits:

• • Cocoa: Rich in antioxidants and may help improve heart health.

• • Peanuts: A good source of protein and healthy fats.
  • Dark Chocolate: Contains antioxidants that may improve brain function.
  • Milk: Provides calcium and vitamin D.

• Agar-agar: A vegan gelatin alternative, containing fiber.