Category: quick and easy recipe

Simple 2-ingredient dessert: very creamy

Ingredients:

• 1 pint (2 cups) heavy whipping cream
• 1 can (14 ounces) sweetened condensed milk

Directions:

1. In a large mixing bowl, pour in the heavy whipping cream.
2. Using a hand mixer or stand mixer, whip the cream on medium-high speed until stiff peaks form. This will take about 2-3 minutes.
3. Once the cream has reached stiff peaks, pour in the sweetened condensed milk.
4. Continue to mix on low speed until the sweetened condensed milk is fully incorporated and the mixture is smooth and creamy. Be careful not to overmix.
5. Transfer the creamy mixture into a serving dish or individual dessert cups.
6. Cover and refrigerate for at least 4 hours or overnight to allow the dessert to set and firm up.
7. Serve chilled and enjoy the creamy goodness!

Prep Time: 5 minutes | Total Time: 4 hours 5 minutes (including chilling time)

Servings: Makes about 6 servings

HOW TO MAKE CITRUS MUFFIN

INGREDIENTS:

2 whole eggs
100 gr of flour 0
100 gr of potato starch
125 grams of granulated sugar
75 gr of corn oil
75 gr of citrus juice (1/2 lemon, 2 mandarins, 1 orange)
1/2 sachet of baking powder
grated citrus peel

ICING:
50 grams of powdered sugar
three tablespoons of citrus juice

METHODS:

Beat the eggs and add the sugar. Then add oil, citrus juice, yeast and zest. Finally add the flours and mix until
you have a creamy mixture. Pour the mixture into molds and bake at 356°F (180°) for 20 minutes.
Icing: mix the sugar and gradually mix the juice.
Brush the glaze over the muffins and serve.
ENJOY.

Flourless cottage cheese pancakes in 5 minutes, highly addictive!

Ingredients :

• 65 ml of milk
• 1.5 tablespoons of pudding and vanilla butter powder
• 1 street egg
• 1 tablespoon of white cheese

Execution:

1. Start by mixing the ingredients with a whisk or hand mixer.

2. Then cook the dough in the mold as usual.

Then brush the pan with a little oil, put the dough on it and cook thin pancakes.

3. Then fill them with jam, Nutella, chocolate, cottage cheese, poppy seeds, nuts or other ingredients of your choice.

Enjoy your food!

Cheese-Stuffed Meatloaf with Mushroom and Vegetable Filling

Ingredients

For the Meatloaf

• • Minced meat: 600 g (can be beef, pork, or a mix)
  • Onion: 1 medium, finely chopped

• • Garlic: 2 cloves, minced
  • Egg: 1 large
  • Breadcrumbs: 2 tablespoons

• • Salt: To taste
  • Black pepper: To taste
  • Cheese: 100 g, grated (choose a cheese that melts well, like cheddar or mozzarella)

• Mayonnaise: 2-3 tablespoons

For the Filling

• • Onion: 1 medium, finely chopped
  • Carrot: 1 medium, grated

• • Mushrooms: 200 g, chopped
  • Mayonnaise: 1 tablespoon
  • Salt: To taste

• • Black pepper: To taste
  • Oil: For frying
  • Spices: To taste (optional, such as paprika or thyme)

Instructions

Step 1: Prepare the Filling

1. 1. Heat the Oil: In a skillet, add a small amount of oil and heat over medium heat.
   2. Cook the Vegetables: Add the chopped onion and grated carrot to the skillet. Sauté until they are soft and slightly caramelized, about 3-5 minutes.
   3. Add Mushrooms: Stir in the chopped mushrooms, cooking until they are soft and the excess moisture has evaporated.

1. Season: Add salt, black pepper, and optional spices like paprika or thyme for extra flavor.
2. Finish the Filling: Stir in 1 tablespoon of mayonnaise to create a creamy texture. Set the filling aside and let it cool slightly.

Step 2: Prepare the Meatloaf Mixture

1. 1. Combine Ingredients: In a large mixing bowl, add the minced meat, finely chopped onion, minced garlic, egg, breadcrumbs, salt, and pepper. Mix until all ingredients are well combined, but avoid overmixing to keep the meatloaf tender.

1. Shape the Meatloaf: On a piece of parchment paper, shape the meat mixture into a flat rectangle (about 1-1.5 cm thick). This will make it easier to add the filling and roll the meatloaf.

Step 3: Add the Filling and Cheese

1. 1. Spread the Filling: Spread the prepared mushroom, onion, and carrot filling evenly over the flattened meat mixture.
   2. Add Cheese: Sprinkle the grated cheese on top of the filling. This will create a gooey, cheesy center in the meatloaf when baked.

Step 4: Roll and Assemble the Meatloaf

1. Roll the Meatloaf: Carefully use the parchment paper to help roll the meat mixture into a loaf, sealing the filling and cheese inside. Press down on the edges to ensure the meatloaf is tightly sealed.
2. Top with Mayonnaise: Spread 2-3 tablespoons of mayonnaise over the top of the meatloaf. This will help the meatloaf stay moist and develop a beautiful golden-brown crust as it bakes.

Step 5: Bake the Meatloaf

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

1. Bake the Meatloaf: Transfer the rolled meatloaf to a baking dish or loaf pan. Bake for 45-55 minutes or until the meatloaf is fully cooked and reaches an internal temperature of 75°C (165°F).
2. Let It Rest: Once the meatloaf is done, remove it from the oven and let it rest for 5-10 minutes. This will allow the juices to redistribute, making it easier to slice.

Step 6: Serve

1. 1. Slice and Serve: Slice the meatloaf into thick pieces and serve hot. It pairs well with mashed potatoes, steamed vegetables, or a fresh salad for a complete meal.

Nutrition Facts (Per Serving, Based on 6 Servings)

• • Calories: 320
  • Protein: 24g
  • Carbohydrates: 10g

• Fat: 20g
• Fiber: 2g
• Sodium: 520mg

Soft Cheese-Stuffed Bread Boats with Herb Tomato Glaze

Ingredients

For the Dough:

• • Lukewarm milk: 200 ml

• • Lukewarm water: 200 ml
  • Sugar: 1 tablespoon
  • Instant yeast: 1 tablespoon (9 g)

• • Egg: 1
  • Vegetable oil: 3 tablespoons
  • Flour: 800 g

• Salt: 1 teaspoon (5 g)

For the Tomato Glaze:

• • Tomato paste: 3 tablespoons
  • Olive oil: 1 tablespoon

• • Oregano: To taste
  • Coriander powder: To taste
  • Water: 1 tablespoon

For the Filling:

• Cheese: As needed (mozzarella, feta, or a mix)
• Parsley: Finely chopped

For Brushing:

• • Egg yolk: 1

• Milk: 2 tablespoons

Prep Time, Cooking Time, and Total Time

• • Prep Time: 40 minutes
  • First Rise Time: 1 hour

• • Shaping and Filling Time: 20 minutes
  • Cooking Time: 25 minutes
  • Total Time: 2.5 hours

Servings and Nutrition Facts

• • Servings: 8 bread boats
  • Calories (per serving): Approximately 250 kcal
  • Macronutrients (per serving):
    • • Protein: 8 g

     

    • Carbohydrates: 35 g
    • Fat: 8 g

Steps to Make Soft Cheese-Stuffed Bread Boats

1. Activate the Yeast

• In a large mixing bowl, combine lukewarm milk, lukewarm water, sugar, and yeast. Stir gently and let it sit for 5–10 minutes until frothy. This step ensures the yeast is active.

2. Prepare the Dough

• • Add the egg, vegetable oil, and salt to the yeast mixture. Stir to combine.
  • Gradually add the flour, mixing with a spoon or your hands, until a soft, non-sticky dough forms.

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

3. First Rise

• Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.

4. Prepare the Tomato Glaze

• • In a small bowl, mix tomato paste, olive oil, oregano, coriander powder, and water until smooth. Set aside.

5. Shape the Bread Boats

• • Once the dough has risen, punch it down to release air.
  • Divide the dough into 8 equal portions. Roll each portion into an oval shape.
  • Fold the edges inward and pinch the ends to form a boat shape.

6. Add the Filling

• Place a generous amount of cheese and chopped parsley in the center of each bread boat.

7. Second Rise

• Arrange the bread boats on a greased baking tray, leaving space between them. Cover with a cloth and let them rise for 20 minutes.

8. Brush and Glaze

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

• Brush the edges of the bread boats with the egg yolk and milk mixture for a golden finish.
• Spread the tomato glaze over the filling for added flavor.

9. Bake the Bread Boats

• • Bake in the preheated oven for 20–25 minutes, or until the bread is golden brown and the cheese is bubbly.

10. Serve

• Allow the bread boats to cool slightly before serving. Enjoy them warm for the best experience.

No-Bake Chocolate Biscuit Cake

Ingredients

• • 30 g cocoa powder
  • 80 g sugar

• • 100 ml milk
  • 250 g cookies (like graham crackers, digestive biscuits, or any plain cookies)
  • 50 g butter, melted

• 50 g walnuts, chopped
• 90 g chocolate, melted

Steps to Make It

1. 1. Prepare the Cookie Mixture
      • • In a large mixing bowl, break the cookies into small chunks. Aim for bite-sized pieces rather than crumbs to retain a nice texture in the final cake. Add the chopped walnuts and stir to distribute evenly.

       

   2. Make the Chocolate Mixture
      • In a saucepan, combine the cocoa powder, sugar, and milk. Heat over low to medium heat, stirring continuously until the mixture is smooth and the sugar has dissolved. Avoid boiling; just heat enough to blend everything well.

1. 1. Add the Butter and Melted Chocolate
      • Remove the saucepan from the heat and stir in the melted butter and melted chocolate. Mix until everything is well combined, resulting in a glossy, thick chocolate sauce.
   2. Combine the Mixtures
      • • Pour the chocolate mixture over the cookie and walnut mixture. Use a spatula to gently fold everything together until the cookies and nuts are fully coated in chocolate.

       

   3. Shape the Cake
      • Line a small loaf pan or round cake pan with parchment paper. Transfer the mixture into the prepared pan, pressing it down firmly to remove any air pockets and create an even layer. Smooth the top with the back of a spoon or spatula.

1. Chill and Set
   • Place the cake in the refrigerator and chill for at least 2 hours, or until it’s firm and set. For a firmer texture, you can leave it to chill overnight.
2. Serve
   • Once set, remove the cake from the pan and cut into slices. Serve chilled or at room temperature, depending on your preference.

Delicious Turkish-Style Eggplant Recipe

Ingredients:

• • 2 large eggplants
  • Salt (to taste)

• • 3 eggs
  • Ground black pepper (to taste)
  • Paprika (to taste)

• • 1 tsp mustard
  • Olive oil (for frying)
  • 150g breadcrumbs

• 2 tbsp flour
• Italian herbs (to taste)

Instructions:

Step 1: Prepare the Eggplants

1. 1. Slice the eggplants: Cut the eggplants into thin, even slices. You can either slice them into rounds or lengthwise strips, depending on your preference.

1. Salt the eggplants: Sprinkle a generous amount of salt over the sliced eggplants. Let them sit for about 15-20 minutes to draw out excess moisture and bitterness. Afterward, rinse the eggplant slices with cold water and pat them dry with a kitchen towel.

Step 2: Prepare the Egg Coating

1. 1. Beat the eggs: In a bowl, whisk together the eggs, mustard, a pinch of salt, ground black pepper, and paprika. The mustard will give the coating an extra layer of flavor and help the seasoning stick to the eggplants.
   2. Prepare the breading: In a separate bowl, mix the breadcrumbs with Italian herbs and a little more black pepper or paprika for extra flavor. In another small dish, place the flour, which will help the egg mixture stick to the eggplant slices.

Step 3: Coat the Eggplants

1. 1. Dredge the eggplants: First, lightly coat each eggplant slice with flour. Shake off any excess flour.
   2. Dip in egg mixture: Next, dip each slice into the egg mixture, ensuring they are well coated.
   3. Cover with breadcrumbs: Finally, press each slice into the seasoned breadcrumbs, coating both sides thoroughly. The breadcrumbs will give the eggplants a beautiful, crispy texture once fried.

Step 4: Fry the Eggplants

1. 1. Heat the oil: In a large frying pan, heat a generous amount of olive oil over medium heat. You want enough oil to shallow fry the eggplants, so they turn golden and crispy.
   2. Fry the eggplants: Place the coated eggplant slices in the hot oil. Fry for about 2-3 minutes on each side, or until they are golden brown and crispy. Be sure not to overcrowd the pan, so the slices cook evenly.
   3. Drain excess oil: Once fried, remove the eggplants from the pan and place them on a paper towel-lined plate to absorb any excess oil.

Step 5: Serve

Serve the crispy eggplant slices hot with your favorite dipping sauce or alongside a fresh salad. These eggplants are crispy on the outside and soft and flavorful on the inside, making them the perfect accompaniment to any meal

Cooking Tips:

• • Salting the eggplants: Salting the eggplants beforehand is an important step to remove their natural bitterness and help them crisp up better when frying.

• Frying temperature: Be sure not to overheat the oil, as it can cause the eggplants to burn before they’re fully cooked through. Medium heat is ideal for getting that golden crust.
• Baking option: For a healthier version, you can bake the coated eggplant slices in the oven. Simply place them on a parchment-lined baking tray and bake at 200°C (390°F) for about 20-25 minutes, flipping halfway through until golden and crispy.

My mother-in-law taught me a recipe that’s 100 years old! Incredibly delicious

Twice-Weekly Treat: The Easy and Delicious Bread You’ll Crave!

Ingredients:

• Dry Ingredients:
  • • Bread Flour or Wheat Flour (300g): Provides structure and chew to the bread. Bread flour is ideal due to its higher gluten content, but wheat flour can be used for a softer texture.

   

  • Yeast (3g): The leavening agent that makes the bread rise.
  • Salt (3g): Balances the sweetness and enhances the overall flavor.
  • Sugar (12g): Feeds the yeast and helps it activate for a proper rise.
  • Wet Ingredients:
    • Milk (140g): Warm milk activates the yeast and adds moisture to the dough.
    • Egg (1): Binds the ingredients together and adds richness to the bread.
    • • Unsalted Butter (30g): Creates a tender and flavorful crumb.
    • Other:
      • Softened Butter (80g): Used for spreading on the dough before the second rise, adding a touch of savory flavor and flakiness.
    • Black Pepper and Scallions (Chopped): For an irresistible savory topping. You can customize this with other herbs or spices like dried rosemary or everything bagel seasoning.
    • Egg Wash (Beaten Egg): Brushed on the dough before baking to create a golden brown and shiny crust.
    • Sesame Seeds: Add a delightful crunch and visual appeal to the finished bread.

Instructions:

1. Activate the Yeast (10 minutes): In a large bowl, combine warm milk, sugar, and yeast. Let the mixture sit for a few minutes until it becomes foamy. This activates the yeast, ensuring a proper rise for your bread.
2. Combine Dry Ingredients (2 minutes): In a separate bowl, whisk together your chosen flour and salt.
3. Make the Dough (10 minutes by hand, 4 minutes with a stand mixer): Add the flour mixture and the egg to the yeast mixture. Using a dough whisk or a stand mixer with a dough hook attachment, knead the dough until it becomes smooth and elastic. Gradually incorporate the softened butter, one tablespoon at a time, until fully combined.
4. First Rise (1-2 hours): Place the dough in a greased bowl, turning it to coat. Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled in size.
5. 1. Shape and Second Rise (1 hour 15 minutes): Punch down the dough, shape it into your desired form (loaf or batard), and place it on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let it rise again for 30-45 minutes.
   2. Prepare the Topping and Bake (45 minutes): Brush the risen dough with egg wash and sprinkle with your topping mixture of black pepper, chopped scallions, and sesame seeds. Preheat your oven to 175°C (350°F) and bake the bread for 25 minutes, or until golden brown.
   3. Cool and Enjoy! Let the bread cool on a wire rack before slicing and serving