PST-Algerie

Category: quick and easy recipe

  • Magic bread in 3 minutes with no rising time

    Magic bread in 3 minutes with no rising time

    Magic bread in 3 minutes with no rising time

    Table of Contents

    Did you know that it is possible to have warm and delicious bread in just 3 minutes? Yes, it is possible with this magic recipe! Ideal for those moments when you feel like a homemade bread, but you are short on time.

    Ingredients:

    3 cups of wheat flour
    1 whole egg
    2 tablespoons of melted butter
    3 tablespoons of sugar
    1 teaspoon of salt
    1 cup of warm milk
    1 tablespoon of baking powder

    Preparation method:

    Mix the dry ingredients: In a large bowl, mix the flour, sugar, salt and baking powder.
    Add the wet ingredients: Add the beaten egg, melted butter and warm milk to the dry mixture. Mix with a spoon until a homogeneous dough forms. The dough will be a little sticky.
    Line the pan: Grease a round pan with butter and sprinkle with flour.
    Baking: Place the dough in the pan and bake in a preheated oven at 180°C for about 30-35 minutes, or until golden brown.Serving: Remove from the oven and let cool for a few minutes before cutting and serving.

    Tips:

    Versatility: You can add ingredients to the dough to vary the flavor, such as grated cheese, herbs, or dried fruit.
    Adaptation: The amount of liquid may vary slightly depending on the moisture content of the flour. If the dough is too dry, add a little more milk.
    Storage: Homemade bread will last a few days at room temperature in a plastic bag. To keep it longer, you can freeze it.

  • Koeksister doughnuts

    Koeksister doughnuts

    Koeksister doughnuts

    Table of Contents

    • Milk, dry yeast
    • sugar
    • flour
    • butter and 1 egg

    These are irresistible and super easy to make!

    Here’s how 1f449

    INGREDIENTS:
    • 250ml (1 cup) milk
    • 7g dry yeast
    • 1 egg
    • 30g (2 tbsp) sugar
    • 450g (3 ¼ cups) flour
    • 1 tsp salt
    • 50g (3 tbsp) butter
    • Granulated sugar for coating
    METHOD:
    1. In a bowl mix together almond milk with sugar, yeast, and egg.
    2. Add in flour and salt.
    3. Cover for 20 minutes.
    4. Mix in butter and let it rise for 1 hour.
    5. Roll out the dough and divide it into 12 pieces, roll the ends and seal them.
    6. Cover for 15 minutes and fry in the hot oil until golden brown.
    7. Cover with sugar.

      Thank you kampvuurkuier
  • Easy and Tasty Eggplant Delight: A Simple and Flavorful Meat-Free Meal

    Easy and Tasty Eggplant Delight: A Simple and Flavorful Meat-Free Meal

    Easy and Tasty Eggplant Delight: A Simple and Flavorful Meat-Free Meal

    Table of Contents

    Ingredients:

    • 2 eggplants
    • 2 onions
    • 8 tomatoes
    • 1 clove of garlic
    • Fresh parsley
    • Greek yogurt
    • Olive oil
    • Salt and pepper

    Instructions:

    1. Preheat your oven to 200°C (400°F).
    2. Wash and slice the eggplants into rounds or lengthwise, as preferred.
    3. Place the eggplant slices on a baking tray lined with parchment paper. Drizzle olive oil over the slices and sprinkle with salt and pepper.
    4. Roast the eggplant slices in the preheated oven for about 20-25 minutes or until they are tender and golden brown.
    5. While the eggplant is roasting, prepare the tomato-onion sauce. Finely chop the onions, tomatoes, and garlic clove.
    6. In a pan, heat some olive oil over medium heat. Add the chopped onions and sauté until they are translucent.
    7. Add the minced garlic to the pan and cook for another minute until fragrant.
    8. Add the chopped tomatoes to the pan, season with salt and pepper, and cook until the tomatoes break down and form a sauce-like consistency. Stir in chopped parsley.
    9. Once the eggplant slices are done roasting, arrange them on a serving platter.
    10. Pour the tomato-onion sauce over the roasted eggplant slices.
    11. Serve the Easy and Tasty Eggplant Delight with a dollop of Greek yogurt on top.
    12. Enjoy your meat-free, easy, and delicious dinner in minutes!

    Serving Suggestions:

    • Pair this dish with cooked quinoa, couscous, or rice for a hearty and satisfying meal.
    • Serve it alongside a fresh green salad dressed with lemon vinaigrette for a light and refreshing contrast.
    • Enjoy it as a side dish to complement grilled chicken, fish, or tofu for a complete and balanced dinner.
    See also  Healthy Oatmeal Breakfast Cake

    Cooking Tips:

    • To ensure even cooking, make sure the eggplant slices are evenly sized and spaced on the baking tray.
    • If you prefer a smoother sauce, you can blend the tomato-onion mixture until smooth before pouring it over the roasted eggplant slices.
    • For added flavor, sprinkle some crumbled feta cheese or chopped olives over the dish before serving.

    Nutritional Benefits:

    • Eggplants are low in calories and rich in fiber, antioxidants, and vitamins, making them a nutritious addition to your diet.
    • Tomatoes are packed with vitamins C and K, as well as antioxidants like lycopene, which may help reduce the risk of certain chronic diseases.
    • Greek yogurt adds a creamy texture and a boost of protein and probiotics, beneficial for gut health.

    Dietary Information:

    • This recipe is vegetarian-friendly and suitable for those following a meat-free diet.
    • It’s naturally gluten-free and can be enjoyed by individuals with gluten sensitivities or celiac disease.
    • To make it vegan-friendly, simply omit the Greek yogurt or use a dairy-free alternative.

    Why You’ll Love This Recipe:

    • It’s incredibly easy to make with simple ingredients and minimal prep work.
    • The combination of roasted eggplant and savory tomato-onion sauce creates a delicious flavor profile that’s both satisfying and comforting.
    • It’s a versatile dish that can be served as a main course or a side dish, making it perfect for weeknight dinners or special occasions.
    • With its vibrant colors and fresh flavors, it’s a dish that’s sure to impress both family and guests alike.
  • CHOCOLATE SALAMI WITHOUT EGGS OR BUTTER

    CHOCOLATE SALAMI WITHOUT EGGS OR BUTTER

    CHOCOLATE SALAMI WITHOUT EGGS OR BUTTER

    Table of Contents

    INGREDIENTS:

    1. 3 tbsp honey
    2. 40ml milk
    3. 340g greek yogurt
    4. 5 tbsp cocoa powder
    5. 300g biscuits
    6. milk
    7. hazelnuts

    METHOD:

    1. Mix the greek yogurt with milk, cocoa powder and honey.
    2. Crumble the biscuits and add some hazelnut. Mix with the cream and make your chocolate salami.
    3. Refrigerate for 3 hours.
    4. Enjoy your Chocolate salami without eggs or butter
  • Best Banana Bread with Walnuts and Raisins

    Best Banana Bread with Walnuts and Raisins

    Best Banana Bread with Walnuts and Raisins

    Table of Contents

    Ingredients:

      • 3 ripe bananas, mashed with a fork
      • ½ cup butter (1 stick) at room temperature
      • 3/4 cup white sugar (or use 1 scant cup of honey)
      • 2 eggs, room temperature
      • 1 ½ cups all-purpose flour
      • 1 tsp baking soda
      • ½ tsp salt
      • ½ tsp real vanilla extract
      • 1 cup walnuts, toasted and coarsely chopped
    • ½ cup raisins

    Directions:

    1. Preheat the Oven:
        • Preheat your oven to 350°F (175°C).

       

      • Grease a 9×5 inch loaf pan with butter or cooking spray.
    2. Prepare the Bananas:
        • In a bowl, mash the ripe bananas with a fork until smooth. Set aside.

       

    3. Mix the Wet Ingredients:
        • In a large mixing bowl, cream the butter and sugar (or honey) together until light and fluffy.
        • Add the eggs one at a time, beating well after each addition.

       

      • Stir in the mashed bananas and vanilla extract until well combined.
    4. Combine Dry Ingredients:
        • In a separate bowl, whisk together the flour, baking soda, and salt.

       

    5. Mix Together:
        • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
        • Fold in the toasted walnuts and raisins.

       

    6. Bake:
        • Pour the batter into the prepared loaf pan and smooth the top.
        • Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

       

    7. Cool:
        • Remove from the oven and let the banana bread cool in the pan for about 10 minutes.
        • Transfer the bread to a wire rack to cool completely before slicing.

       

    Serving Suggestions:

      • Enjoy warm with a pat of butter.
    • Serve with a side of fresh fruit or a dollop of yogurt for breakfast.
    • Pair with a cup of coffee or tea for an afternoon snack.

    Cooking Tips:

      • Use ripe bananas with brown spots for the best flavor and sweetness.
      • To toast walnuts, spread them on a baking sheet and bake at 350°F (175°C) for about 8-10 minutes, stirring occasionally.
      • Ensure the eggs and butter are at room temperature for easier mixing and a better texture.

    Nutritional Benefits:

      • Bananas: Provide potassium, fiber, and natural sweetness.
      • Walnuts: Rich in omega-3 fatty acids, protein, and antioxidants.
    • Raisins: Add natural sweetness and are a good source of iron.

    Dietary Information:

      • Contains dairy, eggs, and nuts.
    • Can be made gluten-free by substituting all-purpose flour with a gluten-free flour blend.

    Storage:

      • Store any leftover banana bread in an airtight container at room temperature for up to 3 days.
    • For longer storage, wrap the bread tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
  • From an old cookbook, Buchteln like grandma used to make, incredibly delicious!

    From an old cookbook, Buchteln like grandma used to make, incredibly delicious!

    From an old cookbook, Buchteln like grandma used to make, incredibly delicious!

    Table of Contents

    Ingredients:

    • For the dough:
      • 500g all-purpose flour
      • 20g fresh yeast (or 1 packet of dry yeast)
      • 100g sugar
      • 100ml lukewarm milk
      • 100ml lukewarm water
      • 2 eggs
      • 50g melted butter
      • 1 teaspoon salt
      • Zest of 1 lemon (optional)
    • For the filling:
      • Apricot jam, plum jam, or your favorite fruit jam
    • For dusting:
      • Powdered sugar

    Instructions:

    1. Activate yeast: In a small bowl, crumble the yeast and dissolve it in the lukewarm milk and water. Let it sit for 5-10 minutes until foamy.
    2. Make the dough: In a large bowl, combine flour, sugar, and salt. Add the yeast mixture, eggs, melted butter, and lemon zest (if using).
    3. Knead: Knead the dough for about 8-10 minutes until smooth and elastic. If the dough is too sticky, add a little more flour.
    4. First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
    5. Punch down: Gently punch down the dough to release the air.
    6. Shape the Buchteln: On a lightly floured surface, roll out the dough to about ½ inch thickness. Cut out circles using a cookie cutter or a glass.
    7. Fill and shape: Place a spoonful of jam in the center of each circle. Fold the dough over to form a half-moon shape and pinch the edges together to seal.
    8. Second rise: Place the shaped Buchteln on a baking sheet lined with parchment paper, cover with a clean kitchen towel, and let them rise for another 30 minutes.
    9. Bake: Preheat oven to 375°F (190°C). Bake the Buchteln for 15-20 minutes, or until golden brown.
    10. Dust and serve: Let the Buchteln cool slightly on a wire rack before dusting with powdered sugar. Serve warm.
    See also  Cabbage and Cheese Skillet Bake

    Tips for Grandma-Style Buchteln:

    • Use good quality ingredients: Fresh yeast and high-quality flour will make a difference.
    • Don’t overwork the dough: Overworking the dough can make it tough.
    • Warm place: Find a warm spot in your kitchen to let the dough rise.
    • Jam choices: Apricot, plum, and raspberry jams are classic choices, but you can also experiment with other flavors.

    Enjoy your homemade Buchteln! They’re best enjoyed warm, but they’re also delicious at room temperature

  • Magic Tomato Salad – The Most Delicious Appetizer!

    Magic Tomato Salad – The Most Delicious Appetizer!

    Magic Tomato Salad – The Most Delicious Appetizer!

    Prepare to be amazed by the flavors of this easy and quick tomato salad!

    Ingredients:

    • 800-900 grams of tomatoes.
    • 50ml olive oil
    • 25ml 9% vinegar
    • 30ml water
    • 1 teaspoon of salt
    • 3 teaspoons of sugar
    • 1 pepper
    • 1/2 chili pepper
    • 6 cloves of garlic
    • A bunch of dill and parsley

    Instructions:

    1. Slice the tomatoes into thin rounds and arrange them on a serving platter.
    2. In a mixing bowl, whisk together the olive oil, vinegar, water, salt, and sugar until well combined.
    3. Finely chop the pepper, chili pepper, and garlic cloves. Add them to the dressing mixture and stir.
    4. Pour the dressing over the sliced tomatoes, ensuring they are evenly coated.
    5. Sprinkle the chopped dill and parsley over the salad, adding a burst of freshness.
    6. Refrigerate the salad for 2-3 hours to let the flavors meld together.
    7. Serve and enjoy your magic tomato salad as a delightful appetizer!
  • Healthy 5-Minute Breakfast Recipe: Oatmeal with Apples and Bananas

    Healthy 5-Minute Breakfast Recipe: Oatmeal with Apples and Bananas

    Healthy 5-Minute Breakfast Recipe: Oatmeal with Apples and Bananas

    Table of Contents

    This quick and easy recipe combines the goodness of oatmeal, apples, and bananas for a nutrient-packed breakfast that will keep you energized all morning. Ready in just 5 minutes, it’s perfect for busy days!

    Ingredients

    • ½ cup rolled oats
    • 1 cup water or milk (dairy or plant-based)
    • ½ apple, diced
    • ½ banana, sliced
    • 1 teaspoon honey or maple syrup (optional)
    • A pinch of cinnamon

    Instructions

    1. Cook the Oatmeal
      • In a small saucepan, bring the water or milk to a gentle boil.
      • Add the oats and reduce the heat. Cook for 3–4 minutes, stirring occasionally, until creamy.
    2. Add the Apples
      • Stir in the diced apples and a pinch of cinnamon during the last minute of cooking. Let them soften slightly while the oatmeal finishes cooking.
    3. Top with Bananas
      • Pour the oatmeal into a bowl and top with sliced bananas.
    4. Optional Sweetness
      • Drizzle with honey or maple syrup if you prefer a sweeter taste.
    5. Serve and Enjoy
      • Mix everything together or enjoy the toppings as they are—it’s up to you!

    Why It’s Great

    • Oats: Provide fiber, keeping you full and supporting digestion.
    • Apples: Add a dose of antioxidants and a sweet, refreshing crunch.
    • Bananas: Supply natural sugars and potassium for sustained energy.
    • Cinnamon: Enhances flavor and helps stabilize blood sugar.

    This quick, wholesome breakfast is a delicious way to start your day on a healthy note. Enjoy!

  • Creamy Garlic Parmesan Chicken Wings

    Creamy Garlic Parmesan Chicken Wings

    Ingredients:

    • For the Chicken Wings:
    • 2 lbs chicken wings
    • 1 tbsp olive oil
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1 tsp smoked paprika
    • Salt and pepper, to taste
    • Fresh parsley, chopped (for garnish)
    • For the Garlic Parmesan Sauce:
    • 4 tbsp unsalted butter
    • 4 cloves garlic, minced
    • 1 cup heavy cream
    • 1 cup grated Parmesan cheese
    • 1 tsp Dijon mustard
    • 1 tsp lemon juice
    • Salt and pepper, to taste

    INSTRUCTIONS:

    1. Prepare the Chicken Wings:
      • Preheat your oven to 400°F (200°C).
      • In a large bowl, toss the chicken wings with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper until evenly coated.
      • Place the wings on a baking sheet lined with parchment paper or a wire rack.
      • Bake in the preheated oven for 35-40 minutes, flipping halfway through, until the wings are crispy and golden brown.
      1. Make the Garlic Parmesan Sauce:
      • While the wings are baking, prepare the sauce.
      • In a medium saucepan, melt the butter over medium heat.
      • Add the minced garlic and sauté for about 1-2 minutes until fragrant.
      • Pour in the heavy cream and bring the mixture to a gentle simmer.
      • Gradually whisk in the Parmesan cheese, stirring continuously until the cheese is fully melted and the sauce thickens.
      • Stir in the Dijon mustard and lemon juice, and season with salt and pepper to taste.
      1. Coat the Wings:
      • Once the wings are done, transfer them to a large bowl.
      • Pour the garlic Parmesan sauce over the wings and toss until they are evenly coated.
      1. Serve:
      • Transfer the wings to a serving platter, garnish with chopped parsley, and serve with any remaining sauce on the side.

      For variations and tips on your chicken wings, here are some ideas:

      • Flavor Variations: Try adding different spices to the seasoning mix, like cumin or chili powder, for a different flavor profile.
      • Sauce Alternatives: Instead of the garlic Parmesan sauce, you could try a buffalo sauce, teriyaki glaze, or a honey mustard sauce for a sweet twist.
      • Baking Technique: For extra crispiness, consider using a wire rack on your baking sheet to allow air to circulate around the wings while they bake.
      • Garnishes: Besides parsley, you can use green onions or even crumbled feta cheese for a different touch.
      • Meal Pairing: Serve the wings with a side of coleslaw or a fresh salad to balance the richness of the wings.

      To store your chicken wings, follow these tips:

      1. Refrigeration: Allow the wings to cool completely, then place them in an airtight container. They can be stored in the refrigerator for up to 3-4 days.
      2. Freezing: If you want to keep them longer, you can freeze the wings. Place them in a freezer-safe bag or container, and they can last for up to 2 months. Just remember to label the container with the date!
      3. Reheating: When you’re ready to eat them again, reheat in the oven at 350°F (175°C) for about 10-15 minutes or until heated through. This will help keep them crispy.

      These storage methods will help maintain the flavor and texture of your wings!

  • Vanilla Cream Almond Cake

    Vanilla Cream Almond Cake

    Vanilla Cream Almond Cake

    Table of Contents

    Ingredients

    For the Vanilla Cream Filling:

     

      • Egg: 1 large
      • Vanilla Sugar: 2 teaspoons

     

      • Granulated Sugar: 100 g (3.5 oz)
      • Cornstarch: 50 g (1.75 oz)
      • Milk: 500 ml (17 fl oz)

     

    • Butter: 70 g (2.5 oz), softened

    For the Choux Pastry:

      • Water: 100 ml (3.4 fl oz)

     

      • Milk: 100 ml (3.4 fl oz)
      • Butter: 70 g (2.5 oz)
      • Flour: 120 g (4.2 oz)

     

    • Eggs: 4 large (use as needed for consistency)
    • Almond Flakes: 30 g (1 oz)

    Directions

    Prepare the Vanilla Cream Filling:

      1. In a medium saucepan, whisk together the egg, vanilla sugar, granulated sugar, cornstarch, and milk.
      2. Cook over medium heat, stirring constantly, until the mixture boils and thickens.

     

    1. Remove from heat and allow it to cool to room temperature.
    2. Beat the softened butter into the cooled cream until smooth. Cover and refrigerate until ready to use.

    Prepare the Choux Pastry:
    5. Preheat your oven to 180°C (355°F). Line two 7-inch (18 cm) baking pans with parchment paper.
    6. In a saucepan, combine water, milk, and butter. Heat over medium heat until the mixture begins to boil.
    7. Add the flour all at once and stir vigorously for about 2 minutes, or until the dough forms a ball and pulls away from the sides of the pan.
    8. Remove from heat and allow the dough to cool to room temperature.
    9. Gradually add the eggs, one at a time, mixing well after each addition. Add just enough eggs to achieve a dough consistency that slowly comes away from the spoon.
    10. Divide the dough into two equal parts and spread each portion evenly into the prepared pans.
    11. Sprinkle almond flakes over the top of each layer.

    See also  Apple and Almond Cake with Dried Cherries

    Bake:
    12. Bake in the preheated oven for 30 minutes, or until the pastry is puffed and golden brown. Remove from the oven and cool completely.

    Assemble the Cake:
    13. Once the pastry layers are cool, spread the vanilla cream filling evenly over one layer.
    14. Place the second pastry layer on top, almond side up.
    15. Refrigerate the assembled cake for at least 1 hour to set.

    Serve:
    16. Slice and serve chilled. Enjoy your Vanilla Cream Almond Cake!

    Serving Suggestions

      • Dust the top with powdered sugar for an elegant touch.
      • Serve with fresh berries or a drizzle of caramel sauce.

    Cooking Tips

      • Ensure the vanilla cream is completely cool before adding the butter to avoid curdling.
      • For an extra nutty flavor, toast the almond flakes lightly before baking.

     

    • Gradually add the eggs to the dough; using too many can make it runny.

    Nutritional Benefits

      • Eggs: Provide protein and richness to both the cream and dough.

     

    • Milk: A good source of calcium and creaminess.
    • Almond Flakes: Add a nutty crunch and healthy fats.

    Dietary Information

     

    • Vegetarian-Friendly
    • Nut-Free Option: Omit the almond flakes for those with nut allergies.
  • Here’s a simple and delicious recipe for a chocolate loaf cake:

    Here’s a simple and delicious recipe for a chocolate loaf cake:

    Here’s a simple and delicious recipe for a chocolate loaf cake:

    Table of Contents

    Ingredients:

    1 ½ cups (190g) all-purpose flour
    1 ½ tsp baking powder
    ¼ tsp salt
    ½ cup (115g) unsalted butter, softened
    1 cup (200g) granulated sugar
    2 large eggs
    1 tsp vanilla extract
    ½ cup (120ml) m3. Cream the butter and sugar:ilk
    ¾ cup (75g) cocoa powder (unsweetened)
    ½ cup (120ml) hot water or hot coffee (for a richer flavor)
    1/2 cup semi sweet chocolate chips (optional)

    Instructions:

    1. Prepare the oven and pan:
    Preheat your oven to 350°F (175°C). Grease a loaf pan (9×5 inches) and line the bottom with parchment paper for easy removal.
    2. Mix dry ingredients:
    In a medium bowl, whisk together the flour, baking powder, salt, and cocoa powder.
    In a large bowl, beat together the butter and sugar until light and fluffy (about 3-4 minutes).
    4. Add the eggs and vanilla:
    Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
    5. Alternate adding the dry ingredients and milk:
    Gradually add the dry ingredients to the wet ingredients in three parts, alternating with adding the milk. Start and end with the dry ingredients. Mix until just combined.
    6. Add hot water or coffee:
    Slowly stir in the hot water (or coffee), which will make the batter thinner but help to create a moist cake.
    7. Bake:
    Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
    8. Cool:
    Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
    Enjoy your rich, moist chocolate loaf cake!
  • No-Bake Chocolate Balls Recipe

    No-Bake Chocolate Balls Recipe

    No-Bake Chocolate Balls Recipe

    Table of Contents

    Ingredients

    • 150 g (5.3 oz) dates, soaked overnight
    • 60 g (2.1 oz) ground walnuts
    • 7 walnuts, chopped into small pieces
    • 3 tablespoons bitter cocoa powder
    • 2 tablespoons coconut oil
    • A splash of milk (optional)
    • 40 g (1.4 oz) peanuts, chopped into small pieces
    • 125 g (4.5 oz) 70% dark chocolate

    Nutrition Information

    • Servings: 12 balls
    • Calories: 90 per ball

    Instructions

    Step 1: Prepare the Dates

    1. Drain and Chop Dates: Remove the water from the soaked dates. Place them on a chopping board, remove the pits, and cut them into smaller pieces.

    Step 2: Blend Dates and Walnuts

    1. Blend: Add the chopped dates into a blender, followed by the ground walnuts. Blend until well combined and a smooth paste forms. Transfer the mixture to a bowl.

    Step 3: Form the Dough

    1. Mix Ingredients: Add 3 tablespoons of cocoa powder, 2 tablespoons of coconut oil, and a splash of milk (optional) to the date and walnut mixture. Mix until well combined using a rubber spatula. The mixture should form a dough-like consistency.
    2. Chill Dough: Place the dough in the fridge for half an hour to firm up.

    Step 4: Shape the Balls

    1. Form Balls: Remove the dough from the fridge. Wet your hands with water, take a small amount of the mixture, and form it into a ball. Make an indent in the center of each ball and place a few chopped peanuts inside. Cover the indent with the sides of the dough and form it back into a ball. Place the balls on a plate and repeat with the remaining mixture. Refrigerate the balls.
    See also  Simple Jam-Filled Sheet Cake

    Step 5: Prepare the Chocolate Coating

    1. Melt Chocolate: Melt the dark chocolate using the double boiler method. Stir until smooth. Add the chopped walnuts to the melted chocolate and mix until well coated.

    Step 6: Coat the Balls

    1. Coat Balls: Coat each ball with the melted chocolate and place them on a baking sheet lined with parchment paper.
    2. Chill: Refrigerate the coated balls for 30 minutes to set the chocolate.

    Serve

    1. Serve and Enjoy: Once the chocolate has set, serve the no-bake chocolate balls. Enjoy!

    Storage Notes

    • Room Temperature: Store the chocolate balls in an airtight container at room temperature for up to 3 days.
    • Refrigerator: Store in the refrigerator for up to a week.
    • Freezer: Freeze for up to 3 months. Thaw at room temperature before serving.
  • You have to try it, I always bake it for my family in 10 minutes 400 g cauliflower 400 g broccoli…

    You have to try it, I always bake it for my family in 10 minutes 400 g cauliflower 400 g broccoli…

    You have to try it, I always bake it for my family in 10 minutes  400 g cauliflower 400 g broccoli…

    Table of Contents

    Ingredients

     

    My dears, if you like the recipe please leave a comment!

    400 g cauliflower
    400 g broccoli
    100 g light crème fraîche
    3 eggs
    1 tomato
    60 g parmesan
    Salt and pepper
    Nutmeg
    optional Cheese, grated, for gratinating
    Nutritional values
    kcal 341
    Protein 19.37 g
    Fat 25.78 g
    Carbohydrates 8.32 g

    Preparation

    First cut the cauliflower and broccoli into small florets and wash. Pre-cook in salted water for between 5 and 10 minutes as needed (soft/firm) and then place in a flat baking dish.
    Cut the tomato into slices and shape. Now mix the crème légère, eggs, parmesan and spices well, season to taste and spread evenly over the vegetables.

    Finally, sprinkle some cheese on top (I like raclette cheese best) and bake in a preheated oven at 220°C for about 20 minutes.
    You have to try it, I always bake it for my family in 10 minutes. Enjoy your meal

  • No-Bake Almond and Date Cookies with Dark Chocolate

    No-Bake Almond and Date Cookies with Dark Chocolate

    No-Bake Almond and Date Cookies with Dark Chocolate

    Table of Contents

    Ingredients:

    • 1¼ cups | 300g dates (preferably Medjool)
    • 1¼ cups | 200g roasted almonds
    • Approx. 3.5 oz | 100g dark chocolate (for coating)

    Directions:

    • Prepare Dates:
      • Wash and soak dates in warm water for 10 minutes.
    • Grind Almonds:
      • Grind the roasted almonds in a food processor until fine.
    • Form Dough:
      • Add the soaked dates to the ground almonds and blend until the mixture is sticky and forms a dough.
    • Shape Cookies:
      • Roll the mixture into small balls. Use a citrus juicer (lined with plastic wrap) to press the balls into cookie shapes.
    • Freeze:
      • Place cookies on a tray, make a small indentation in each with a wooden spoon handle, and freeze for 15 minutes.
    • Coat with Chocolate:
      • Melt the dark chocolate and dip each cookie into it, allowing excess to drip off.
    • Chill Again:
      • Place the cookies back in the freezer for 15 minutes to set the chocolate.

    Serving Suggestions:

    • Serve chilled with a cup of coffee or tea for a quick and healthy dessert.

    Cooking Tips:

    • If the mixture is too sticky, lightly oil your hands when shaping the cookies.
    • Use high-quality dark chocolate for a rich, decadent flavor.

    Nutritional Benefits:

    • Dates: High in fiber, potassium, and natural sugars.
    • Almonds: Provide healthy fats, protein, and antioxidants.
    • Dark Chocolate: Rich in antioxidants and may improve heart health.

    Dietary Information:

    • Vegan, Gluten-Free, and No Added Sugar.

    Nutritional Facts (per serving):

    • Calories: 150
    • Fat: 10g
    • Carbs: 12g
    • Protein: 4g
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    Storage:

    • Store in an airtight container in the fridge for up to 1 week. For longer storage, freeze the cookies for up to 1 month.
  • Creamy Lemon Blueberry Cake

    Creamy Lemon Blueberry Cake

    Creamy Lemon Blueberry Cake

    Table of Contents

    Ingredients:

    For the Cream:

    • 2 cups of milk
    • 1 tea glass of sugar
    • 3 tablespoons of flour (not too heaped)
    • 1 egg yolk
    • 1 packet of vanilla

    For the Cake:

    • 3 eggs
    • 1 cup of sugar
    • 1 packet of vanilla
    • Just less than a cup of vegetable oil
    • Just less than a cup of milk
    • 2.5 cups of flour
    • 1 packet of baking powder
    • Grated zest of 1 lemon
    • 1 packet of blueberries (or any fruit you like)
    • Powdered sugar (for sprinkling on top)

    Directions:

    1. Prepare the Cream:
      • In a pot, combine 2 cups of milk, 1 tea glass of sugar, 3 tablespoons of flour, and 1 egg yolk. Whisk well.
      • Place on the stove and stir continuously until it boils. Simmer on low heat for another 2-3 minutes while stirring, then remove from heat.
      • Add 1 packet of vanilla, mix well, and let it cool slightly. Cover with plastic wrap and let it cool completely.
    2. Prepare the Cake:
      • Preheat your oven to 170°C (340°F).
      • In a mixing bowl, whisk together 3 eggs, 1 cup of sugar, and 1 packet of vanilla until foamy.
      • Add just less than a cup of vegetable oil and milk, and mix.
      • Gradually add 2.5 cups of flour, 1 packet of baking powder, and the grated zest of 1 lemon. Mix until just combined.
      • Line the bottom of a 28 cm springform pan with parchment paper and pour the batter into it.
    3. Assemble and Bake:
      • Put the cooled cream into a piping bag and pipe it starting from the middle of the cake.
      • Sprinkle about a handful of blueberries on top.
      • Bake in the preheated oven for about 40-45 minutes. Remove from the oven and let it cool.
    4. Finish and Serve:
      • Run a knife around the edges of the cake and transfer it to a serving plate. Remove the parchment paper from the bottom and sprinkle lightly with powdered sugar.
      • Your summer cake with its wonderful appearance and delicious taste is ready to serve.
    See also  Potato bazlama 

    Serving Suggestions:

    • Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
    • Garnish with fresh mint leaves for a touch of color.

    Cooking Tips:

    • Stir the cream continuously while cooking to prevent lumps.
    • Do not overmix the cake batter; mix just until the ingredients are combined.
    • Feel free to change the fruit selection according to your taste.

    Nutritional Benefits:

    • This cake provides a good source of vitamins from the lemon zest and blueberries.
    • The cream adds a rich texture and a moderate amount of protein from the egg yolk and milk.

    Dietary Information:

    • This cake contains gluten, dairy, and eggs.
    • You can substitute the flour with gluten-free flour to make it gluten-free.

    Storage:

    • Store the cake in an airtight container in the refrigerator for up to 3 days.
    • The cream filling may cause the cake to become soggy if stored for too long, so it’s best enjoyed fresh.