Category: quick and easy recipe

Walnut Cake with Condensed Milk

Ingredients (for a 20 cm mold)

• • 180g walnuts, crushed
  • 100g butter

• • 70g sugar (⅓ cup)
  • A pinch of salt
  • 1 egg

• 200g flour (1½ cups)
• 380g condensed milk (1 can)

Directions

Prepare the Dough

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

       

   2. Mix Butter and Sugar:
      • • In a mixing bowl, combine 100g of butter, 70g of sugar, and a pinch of salt.
        • Beat the mixture until creamy.

       

   3. Add Egg:
      • Add 1 egg and beat for 2-3 minutes until well combined.

1. Add Flour:
   • Gradually add 200g of flour and mix until a dough forms.

Assemble the Cake

5. 5. Prepare the Baking Pan:
      • • Press the dough evenly into the bottom of a 20 cm baking pan.

       

   6. Add Walnuts:
      • Spread the crushed walnuts evenly over the dough.

5. Add Condensed Milk:
   • Pour the 380g of condensed milk over the walnuts, ensuring an even layer.

Bake

8. Bake the Cake:
   • • Place the baking pan in the preheated oven.

    

   • Bake at 180°C (350°F) for 40 minutes, or until the top is golden brown and the cake is set.

Serve

9. Cool and Serve:
   • • Allow the cake to cool slightly before slicing and serving.

    

   • Bon appetit!

Serving Suggestions

• • Serve this walnut cake warm or at room temperature.

• It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.

Cooking Tips

• • Ensure the butter is at room temperature for easier mixing.
  • You can toast the walnuts lightly before crushing them for an extra depth of flavor.

Nutritional Benefits

• Walnuts: A good source of healthy fats, protein, and various vitamins and minerals.
• This cake provides a rich and satisfying dessert option.

Dietary Information

• • Contains: Nuts, dairy, and gluten.

• For a gluten-free version, substitute the flour with a gluten-free flour blend.

Storage

• • Store any leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
  • You can also freeze the cake for up to 3 months. Thaw at room temperature before serving.

Why You’ll Love This Recipe

• • Simple and quick to prepare.
  • Deliciously rich and nutty flavor.
  • Perfect for any occasion, from casual gatherings to special celebrations.

• Combines the crunch of walnuts with the sweet creaminess of condensed milk.

Orange Oatmeal Cups Recipe

Ingredients:

• 1 cup (100 g) oatmeal
• Juice of 2 oranges
• 3 eggs
• 1/3 cup (80 ml) milk of your choice
• 1 teaspoon baking powder
• Salt, to taste
• 1 teaspoon ground cinnamon
• Zest of 1 orange

Directions:

1. Preheat the Oven:
   • Preheat your oven to 360°F (180°C).
2. Prepare the Batter:
   • In a large mixing bowl, combine the oatmeal, orange juice, and milk. Let it sit for a few minutes to allow the oats to absorb the liquid.
   • Add the eggs, baking powder, salt, ground cinnamon, and orange zest. Mix well until all ingredients are fully incorporated.
3. Bake:
   • Line a muffin tin with paper liners or grease it well.
   • Pour the mixture evenly into the muffin cups.
   • Bake in the preheated oven for approximately 25-30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
4. Cool and Serve:
   • Allow the oatmeal cups to cool slightly before removing them from the muffin tin.

Serving Suggestions:

• Serve warm with a drizzle of honey or maple syrup.
• Top with a dollop of Greek yogurt or a sprinkle of chopped nuts for added protein and crunch.
• Pair with fresh fruit for a balanced breakfast.

Cooking Tips:

• Use fresh oranges for the best flavor and nutrition.
• For a dairy-free version, use almond milk, oat milk, or any plant-based milk.
• You can add a handful of raisins or dried cranberries for extra sweetness and texture.

Nutritional Benefits:

• Oatmeal: High in fiber, which helps with digestion and keeps you feeling full longer.
• Oranges: Rich in vitamin C and antioxidants.
• Eggs: Provide high-quality protein and essential vitamins.

Oat and Kefir Cake with Carrots and Apples

Ingredients:

• • 120g oat flakes (1 ¼ cups)

• • 200g kefir (¾ cup)
  • 2 eggs
  • 30g honey (2 tablespoons)

• • 2 carrots, grated (about 150g)
  • 2 apples, grated (about 200g)
  • 20g poppy seeds (2 tablespoons)

• 1 tablespoon oil (for greasing)
• Optional: cinnamon, vanilla extract, or nuts for extra flavor

Directions:

1. 1. Prepare the oats:
      • • Grind the oat flakes into flour using a blender or food processor.

       

   2. Combine the kefir and oats:
      • In a mixing bowl, add 200g kefir to the ground oats. Stir well and let it sit for 10 minutes to absorb the moisture.

1. 1. Mix in the wet ingredients:
      • After the oats have absorbed the kefir, add the 2 eggs and 30g honey to the mixture. Stir until combined.
   2. Grate the vegetables and fruits:
      • • Grate 2 carrots and 2 apples. Add the grated carrots and apples to the oat mixture.

       

   3. Add poppy seeds:
      • Stir in the 20g poppy seeds and mix everything thoroughly.

1. 1. Prepare the baking dish:
      • Preheat your oven to 180°C (360°F). Grease a baking dish with oil to prevent sticking.
   2. Bake the cake:
      • • Pour the mixture into the prepared dish and bake for 40 minutes, or until a toothpick comes out clean.

       

   3. Cool and serve:
      • Let the cake cool for a few minutes before slicing. Enjoy it warm or cold.

Serving Suggestions:

• Serve this cake as a healthy breakfast with yogurt or a light snack with a cup of tea.
• You can also drizzle a bit of honey or maple syrup over the top for extra sweetness.

Cooking Tips:

• • Add-ins: Feel free to add a teaspoon of cinnamon or vanilla extract to enhance the flavor. Chopped nuts or raisins can also add texture.

• Grating: Grate the carrots and apples finely to ensure they blend well with the oats.
• Oil substitute: If you want a lighter version, you can use applesauce instead of oil for greasing.

Nutritional Benefits:

• • Oats and kefir: Rich in fiber and probiotics, promoting good digestion and heart health.

• • Carrots and apples: Packed with vitamins and antioxidants, supporting immune health.
  • Poppy seeds: A source of calcium and healthy fats.
  • Honey: A natural sweetener that provides antioxidants and reduces the need for refined sugar.

Dietary Information:

• • Vegetarian: This cake is suitable for vegetarians.
  • Dairy-free option: Use a plant-based kefir or yogurt if you’re avoiding dairy.
  • No added sugar: The natural sweetness from honey, apples, and carrots means no refined sugar is needed.

Nutritional Facts (Per Serving):

• • Calories: 230
  • Protein: 6g
  • Carbohydrates: 36g

• • Fats: 7g
  • Fiber: 4g
  • Sugars: 12g

Storage:

• Store the cake in an airtight container in the refrigerator for up to 3 days.
• For longer storage, you can freeze individual slices and reheat them as needed.

Puff Pastry-Wrapped Apples with Caramel Sauce and Cinnamon Cream

Ingredients

For the Puff Pastry Wrapped Apples:

• • 200 g puff pastry (7.1 oz) (about 1.5 cups)
  • 4 medium-sized apples, cored

• • 20 g butter (0.7 oz) (about 1.5 tablespoons)
  • 10 g cinnamon (0.4 oz) (about 1 tablespoon)
  • 30 g brown sugar (1.1 oz) (about 2 tablespoons)

For the Caramel Sauce:

• • 200 g sugar (7.1 oz) (about 1 cup)
  • 100 ml water (3.4 fl oz) (about 1/3 cup + 1 tablespoon)

• • 7 g salt (0.2 oz) (about 1/2 teaspoon)
  • 500 ml whipping cream, divided (16.8 fl oz) (about 2 cups + 2 tablespoons)
  • 20 ml lemon juice (0.7 fl oz) (about 1 tablespoon + 1 teaspoon)

For the Cinnamon Cream:

• • 300 ml whipping cream (11 fl oz) (about 1 1/4 cups)
  • 80 g powdered sugar (2.8 oz) (about 1/2 cup)

• Pinch of cinnamon

Directions

• • Prepare the Apples:
    • • Preheat your oven to 180°C (350°F).

     

    • Core 4 medium apples, removing seeds but keeping them whole.
    • Melt 20 g of butter in a small pan over medium heat. Stir in 30 g brown sugar and 10 g cinnamon, cook until bubbling, then let cool slightly.

• • Wrap the Apples in Puff Pastry:
    • Roll out 200 g puff pastry on a floured surface to 1/4-inch thickness. Cut into 4 squares.
    • Place each apple in the center of a pastry square, spoon some cinnamon-butter mixture into the apple, and wrap the pastry around it, sealing the edges. Place on a parchment-lined baking sheet.

• • Bake the Apples:
    • Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and apples are tender. Cover loosely with foil if necessary to prevent over-browning.
  • Prepare the Caramel Sauce:
    • • In a medium saucepan, combine 200 g sugar, 100 ml water, and 7 g salt. Cook over medium heat until sugar dissolves.

     

    • Increase heat to medium-high, boil until deep amber, then remove from heat and whisk in 200 ml whipping cream. Stir in 20 ml lemon juice.
  • Make the Cinnamon Cream:
    • • Whip 300 ml whipping cream with 80 g powdered sugar until soft peaks form. Fold in a pinch of cinnamon.

     

  • Serve:
    • Cool the apples slightly, then place on dessert plates. Drizzle with warm caramel sauce and top with cinnamon cream.

Serving Suggestions

• • Serve warm with a side of vanilla ice cream or a crisp green apple salad.
  • Enjoy with a cup of tea or coffee for a cozy dessert experience.

• Garnish with additional cinnamon or a sprinkle of chopped nuts for extra texture.

Cooking Tips

• • Make sure the puff pastry is cold when wrapping the apples to prevent it from becoming too soft and difficult to work with.

• Watch the caramel closely while it cooks, as it can burn quickly once it starts to darken.
• Let the cinnamon cream sit in the fridge until serving to maintain its whipped texture.

Nutritional Benefits

• • Apples provide dietary fiber and essential vitamins, including vitamin C.
  • Whipping cream adds richness and a dose of calcium, but be mindful of portion sizes.
  • Cinnamon has antioxidant properties and can help stabilize blood sugar levels.

Dietary Information

• Contains dairy and gluten.
• Can be adapted to be gluten-free by using gluten-free puff pastry.

Easy Orange Cake Recipe

Ingredients

For the Cake:

• • 3 eggs

• • A little salt
  • 150 grams of sugar
  • 8 grams of vanilla sugar

• • 80 ml of oil
  • 90 ml of orange juice
  • 200 grams of flour

• 15 grams of baking powder

For the Orange Cream:

• • 2 tablespoons of cornstarch

• 2 tablespoons of sugar
• 250 ml of orange juice

Directions

1. 1. Prepare the Batter:
      • • Beat 3 eggs with a little salt until frothy.

       

      • • Add 150 grams of sugar and 8 grams of vanilla sugar, mixing well.
        • Pour in 80 ml of oil and 90 ml of orange juice, and mix.
        • Gradually add 200 grams of flour and 15 grams of baking powder, mixing until smooth.

       

   2. Bake the Cake:
      • • Preheat the oven to 180°C (356°F).
        • Pour the batter into a greased mold (18/27 cm).

       

      • Bake for about 30-35 minutes.
      • Let the cake cool.

1. Make the Orange Cream:
   • • In a saucepan, combine 2 tablespoons of cornstarch, 2 tablespoons of sugar, and 250 ml of orange juice.
     • Cook over medium heat, stirring constantly, until the mixture thickens and becomes creamy.
     • Let the orange cream cool slightly before spreading it over the cooled cake.

    

Serving Suggestions

• • Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
  • Pair with a cup of hot tea or coffee for a delightful afternoon treat.

Cooking Tips

• • Ensure the eggs are at room temperature for a fluffier cake.
  • Use freshly squeezed orange juice for the best flavor.
  • Allow the cake to cool completely before adding the orange cream.

Nutritional Benefits

• • Oranges: Rich in vitamin C and antioxidants, supporting immune function.
  • Eggs: High in protein and essential nutrients.
  • Olive oil: Provides healthy fats.

Dietary Information

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

Storage

• • Store any leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheat individual slices in the microwave for a few seconds to enjoy warm.

Ingredients

• 1 cake base (Viennese sponge cake, light, high, 3-part)
• 5 cups of cream (1 L)
• 2 packs of confectionery (Ferrero Rocher)

Preparation

1. First put 6 of the Rocher aside for decoration.
2. Now put the remaining Rocher in a bowl and chop them up. Then whip 3 cups of cream until stiff and mix with the Rocher mixture.
3. Now divide the Rocher cream mix into three portions and distribute each over the three cake bases. Spread the top layer with it. Then put the layers together.
4. Now whip the last cup of cream until stiff and spread it on the edge, leaving some for decoration.
5. Next, halve the 6 Rocher that you set aside and spread them on top of the edge of the cake (this makes 12 pieces of cake). Decorate with the remaining cream as required.
   Refrigerate until ready to eat. Enjoy your meal

Not Just a Cake, But Gold! Learned from an Arabic Chef! This is the Best Cake I’ve Ever Tasted!

Ingredients:

3 eggs + 1 egg (for the filling)
150 grams (3/4 cup) sugar
A pinch of salt
100 ml (1/2 cup) vegetable oil
70 ml (1/3 cup) milk
200 grams (1 2/3 cups) all-purpose flour
1 tablespoon baking powder
250 grams (1 cup) cottage cheese
3 tablespoons sugar (for the filling)
1 tablespoon cornstarch
Powdered sugar for dusting

Must express something to keep getting my recipes.. Thank you.
Recipe in Firstc.O.m.M.e.N.t

Simply Delicious: Zucchini Potato Recipe

Are you ready to tantalize your taste buds with a delightful fusion of flavors? This zucchini potato recipe is here to revolutionize your culinary experience. Combining the humble potato with the versatile zucchini, this dish offers a burst of flavor in every bite. Whether you’re cooking for a crowd or simply craving a cozy meal for yourself, this recipe is sure to hit the spot.

Ingredients

• 3 potatoes
• 2 zucchini
• Olive oil
• 1 onion
• 1 pepper
• Salt
• Black pepper
• 3 eggs
• Parsley
• 40 g of butter
• 100 g of cheese

Method of Preparation

1. Grate the Potatoes and Zucchini: Start by grating the potatoes and zucchini. It’s like creating a canvas for your culinary masterpiece!
2. Fry the Potatoes: Heat some olive oil in a pan and fry the grated potatoes until they turn golden brown. This step adds a delightful crispiness to the dish.
3. Add Zucchini and Seasoning: Once the potatoes are golden brown, add the grated zucchini to the pan. Season with salt and black pepper, and let it fry until all the moisture evaporates, enhancing the flavors.
4. Prepare the Onion and Pepper: In another pan, fry the onion and pepper with a dash of olive oil until they’re beautifully caramelized. This step adds a depth of flavor to the dish.
5. Mix Everything Together: In a bowl, combine the fried potatoes and zucchini with the sautéed onion and pepper. Add eggs and parsley to the mix, stirring everything together until well-combined.
6. Bake the recipe: Melt butter in a pan and pour half of the mixture into it. Layer the fried onion and pepper on top, and then cover with the remaining mixture. Bake it at a low temperature under the lid for 5-7 minutes, allowing all the flavors to meld together.
7. Top it Off with Cheese: After baking, sprinkle grated cheese on top and bake for another 5 minutes until the cheese is beautifully melted and golden brown.

Mixing it Up

• Add Protein: Amp up the protein content by adding cooked chicken or turkey to the mix.
• Go Vegan: Skip the eggs and cheese for a vegan-friendly version of this dish.
• Spice it Up: Experiment with different spices and herbs to tailor the flavor to your liking.

Baking the recipe

Baking not only brings all the flavors together but also adds a delightful crispiness to the dish. It’s like the cherry on top of an already delicious recipe!

Serving Suggestion

Serve this zucchini potato recipe hot, garnished with fresh parsley for a pop of color. Pair it with a crisp salad or some crusty bread for a complete meal that’s sure to impress.

Why Zucchini?

Zucchini isn’t just delicious; it’s also incredibly nutritious! Packed with vitamins, minerals, and antioxidants, zucchini adds a healthy twist to this indulgent recipe. Plus, its mild flavor pairs perfectly with the hearty potatoes, creating a harmonious balance of taste and nutrition.

Tips and Tricks

• Patience is Key: Take your time frying the potatoes and zucchini until they’re golden brown and crispy. This step is crucial for achieving the perfect texture.
• Don’t Skimp on Seasoning: Season generously with salt and black pepper to enhance the flavors of the dish.
• Get Creative: Don’t be afraid to get creative with your toppings! Experiment with different cheeses or add a sprinkle of chili flakes for an extra kick.

Variations

• Sweet Potato Twist: Swap out the regular potatoes for sweet potatoes for a sweeter, earthier flavor.
• Mediterranean Inspired: Add olives, sun-dried tomatoes, and feta cheese for a Mediterranean twist.
• Tex-Mex Flair: Incorporate diced jalapeños, black beans, and cheddar cheese for a Tex-Mex inspired delight.

Conclusion

In conclusion, this zucchini potato recipe is a game-changer for anyone looking to elevate their culinary skills. With simple ingredients and easy-to-follow instructions, you can whip up a delicious meal that’s sure to impress. So why wait? Head to the kitchen and get cooking!