Category: quick and easy recipe

Whole Wheat Bread Recipe

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. 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. 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. 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!

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

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. 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. 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

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. 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. 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

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. 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. 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. 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

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. 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.