PST-Algerie

Category: quick and easy recipe

  • Embrace the Art of Hand-Rolled Crispy Pastries: A Timeless Recipe

    Embrace the Art of Hand-Rolled Crispy Pastries: A Timeless Recipe

    Embrace the Art of Hand-Rolled Crispy Pastries

    Table of Contents

    Have you ever craved a crispy, golden pastry that melts in your mouth with each bite? Join me in uncovering the magic of hand-rolled crispy pastries, a culinary adventure that combines simplicity with irresistible flavor.

    Ingredients

    Gather these simple yet essential ingredients to embark on your pastry-making journey:

    • 2 cups of water
    • 2 eggs
    • 1 egg yolk for spreading
    • 1 teaspoon of salt
    • 5.5 teaspoons of flour
    • 125 grams of cow butter or margarine
    • 200 grams of cow’s cheese

    Mixing the Dough

    1. In a bowl, combine the water and eggs, then gradually add the sifted flour and salt. Mix until a cohesive dough forms. Knead by hand until the dough becomes smooth and no longer sticks to your hands or the bowl.
    2. Divide the dough into two equal parts and roll each into thin crusts. Spread softened butter or margarine evenly over the surface, then fold the dough like an envelope. Repeat the folding process, ensuring to butter between each fold, until you achieve a compact rectangle. Refrigerate the dough for an hour.

    Preparing the Filling

    Roll out the dough into a large rectangle and cut into squares. Crumble the cheese and place it in the center of each square.

    Assembly
    • Enclose the cheese with the dough squares, pressing firmly to seal the edges. Arrange the pastries on a baking dish lined with parchment paper.
    Baking
    • Beat the egg yolk and brush it over each pastry for a golden finish. Bake in a preheated oven at 200 degrees Celsius for 20-25 minutes or until they turn golden brown.
    See also  The Secret to My Grandmother’s Longevity: Healthy Lentil Bread Recipe
    Serving
    • Serve the crispy pastries warm, allowing the irresistible aroma to tantalize your senses. Pair with your favorite beverage and enjoy every crispy, cheesy bite.
    Conclusion
    • Hand-rolled crispy pastries are more than just a recipe; they’re a testament to tradition, craftsmanship, and the joy of savoring simple pleasures. Embrace the art of pastry-making and delight in the satisfaction of creating something truly special.
  • Irresistible Snickers Cake Bliss

    Irresistible Snickers Cake Bliss

    Irresistible Snickers Cake Bliss

    Table of Contents

    Prepare to experience the ultimate indulgence with a Snickers Cake that truly melts in your mouth! This simple and delectable creation combines layers of chocolate sponge, creamy caramel, and roasted peanuts, topped with a luscious milk chocolate ganache.

    1f382 Ingredients:

    For the Chocolate Sponge:

    – 3 eggs
    – 80g sugar
    – A pinch of salt
    – 30ml vegetable oil
    – 50ml milk
    – 80g flour
    – 20g cocoa powder
    – 1 teaspoon baking powder

    For Caramel Cream:

    – 220g sugar
    – 100g butter
    – 160g cream (30-36% fat)
    – 1/2 teaspoon salt
    – 150g roasted peanuts

    For Cream Cheese Frosting:

    – 400g cream cheese
    – 30g powdered sugar
    – 1 teaspoon vanilla extract
    – 150g cream (33-36% fat)

    For Milk Chocolate Ganache:

    – 150g milk chocolate
    – 30g unscented vegetable oil
    – 50g chopped roasted peanuts

     Instructions:

    For the Chocolate Sponge:

    1. Preheat the oven to 180°C (350°F).
    2. Whisk eggs, sugar, and a pinch of salt until slightly fluffy (10-15 minutes).
    3. Add vegetable oil and milk, mix well.
    4. Sift in flour, cocoa powder, and baking powder in two portions. Combine until smooth.
    5. Pour the batter into a 20cm baking pan and bake for 25-30 minutes.

    For Caramel Cream:

    1. In a saucepan, melt sugar until golden. Add butter, cream, and salt, stirring until smooth.
    2. Fold in roasted peanuts and let it cool.

    For Cream Cheese Frosting:

    1. In a bowl, mix cream cheese, powdered sugar, and vanilla extract until well combined.
    2. Gradually add cream and mix until smooth. Refrigerate for 2-3 hours.

    See also  Apple Cake Recipe

    Assembling the Cake:

    1. Cut the cooled chocolate sponge into two layers horizontally.
    2. Spread a layer of caramel cream on one layer, followed by a layer of cream cheese frosting. Repeat for the second layer.
    3. Stack the layers and refrigerate.

    For Milk Chocolate Ganache:

    1. Melt milk chocolate and mix with unscented vegetable oil.
    2. Pour over the chilled cake and spread evenly.
    3. Sprinkle chopped roasted peanuts on top.

    Final Touch:

    Chill the cake for 10-15 minutes before slicing and serving.

    1f374 Serve and Enjoy:

    Savor each bite of this Snickers Cake bliss! It’s simple, tasty, and utterly irresistible.

    Share your Snickers Cake creation with fellow dessert enthusiasts! Capture the moment and tag us to spread the sweetness.

  • Classic Soft Bread Rolls (Pide)

    Classic Soft Bread Rolls (Pide)

    Classic Soft Bread Rolls (Pide)

    Table of Contents

    Ingredients

    For the Dough:

      • Warm Water: 1.5 cups (300 ml)
      • Oil: 1 tea glass (90g)
      • Yogurt: 1 tea glass (100 ml)
      • Eggs: 2 (yolks separated)
      • Sugar: 2 tablespoons (40g)
      • Dry Yeast: 1 packet (10g)
    • Flour: 5.5 cups (660g)
    • Salt: 1 teaspoon (8g)

    For the Butter Coating:

      • Melted Butter: 150g

     

    Steps to Make Classic Soft Bread Rolls (Pide)

    Step 1: Prepare the Yeast Mixture

    In a small bowl, combine the warm water (about 300 ml) and sugar. Stir until the sugar dissolves, then add the dry yeast. Let this mixture sit for about 5-10 minutes, until the yeast becomes frothy and bubbly. This step ensures that the yeast is active and ready to make the dough rise.

    Step 2: Mix the Wet Ingredients

    In a large mixing bowl, add the yogurt, oil, and egg yolks. Mix these ingredients together until smooth. The yogurt adds a slight tanginess and richness to the dough, while the egg yolks help create a softer, more tender bread.

     

    Step 3: Combine the Dry Ingredients

    In another bowl, whisk together the flour and salt. Make a well in the center of the flour mixture, and then pour the yeast mixture into the well. Gradually add the wet mixture into the flour and yeast, stirring as you go. Once the dough starts to come together, use your hands to knead it.

    See also  Oatmeal Apple Bake

    Step 4: Knead the Dough

    Transfer the dough to a clean, floured surface and knead it for about 8-10 minutes, or until it becomes smooth and elastic. You may need to add a little more flour if the dough feels too sticky, but be careful not to add too much, as it can result in a dense bread. Knead until the dough is soft but firm.

     

    Step 5: Let the Dough Rise

    Place the dough into a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise for about 1 to 1.5 hours, or until it doubles in size. This is the first rise, and it’s crucial for creating the soft, airy texture of the bread rolls.

    Step 6: Shape the Dough

    Once the dough has risen, punch it down to release any air bubbles. Divide the dough into equal portions (about 10-12 pieces). Roll each portion into a ball and place them on a greased baking sheet. Alternatively, you can shape them into small oval-shaped rolls or any shape you prefer.

    Step 7: Second Rise

    Cover the shaped dough balls with a kitchen towel and let them rise for another 30-45 minutes. This second rise will ensure the rolls are light and fluffy once baked.

     

    Step 8: Bake the Rolls

    Preheat your oven to 180°C (350°F). Before baking, brush the tops of the dough balls with a little egg wash made from the remaining egg whites. This will give the rolls a beautiful golden color once they bake. Bake the rolls for about 25-30 minutes, or until the tops are golden brown and the rolls sound hollow when tapped.

    See also  Homemade Flatbread Recipe

    Step 9: Coat with Butter

    Once the rolls are out of the oven, immediately brush them with the melted butter. This will give the rolls a glossy finish and an extra layer of rich flavor.

    Step 10: Serve and Enjoy

    Allow the rolls to cool for a few minutes before serving. They are perfect as a side dish with soups, stews, or salads, or served with a pat of butter for breakfast or a snack.

  • Breakfast Beef Rolls

    Breakfast Beef Rolls

    Breakfast Beef Rolls

    Table of Contents

    Ingredients You’ll Need

    For the Dough:

      • 800g all-purpose flour
      • 5g yeast (1 tsp)
    • 5g salt (1 tsp)
    • 500ml milk

    For the Filling:

      • 500g beef, finely chopped or ground
      • 100g onion, finely chopped
      • 5g salt (1 tsp)
      • Black pepper, to taste

    For the Topping:

      • Melted butter
      • Milk
      • 1 egg yolk

    Step-by-Step Directions

    Prepare the Dough

      1. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, yeast, and salt. Stir to mix well.
      2. Add Milk: Gradually add the milk to the flour mixture, stirring continuously until a dough forms.
      3. Knead the Dough: Transfer the dough to a lightly floured surface and knead for about 10 minutes, or until the dough is smooth and elastic.
    1. Let it Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

    Prepare the Filling

      1. Cook the Beef: In a large skillet over medium heat, cook the finely chopped or ground beef until browned.
      2. Add Onions: Add the finely chopped onions to the skillet and cook until they are soft and translucent.
    1. Season: Add salt and black pepper to taste. Mix well and remove from heat. Let the filling cool slightly.

    Assemble and Bake

      1. Preheat Oven: Preheat your oven to 200°C (392°F).
      2. Divide the Dough: Once the dough has risen, punch it down and divide it into equal portions, depending on the desired size of your breakfast pastries.
      1. Fill the Dough: Roll out each portion of dough into a circle. Place a spoonful of the beef filling in the center of each circle.
      2. Seal the Pastries: Fold the dough over the filling and seal the edges by pressing them together. You can use a fork to crimp the edges for a decorative touch.
      3. Prepare for Baking: Place the filled pastries on a baking sheet lined with parchment paper. Brush the tops with a mixture of melted butter, milk, and egg yolk to give them a golden color.
    1. Bake: Bake in the preheated oven for 20-25 minutes, or until the pastries are golden brown and cooked through.
    See also  Beef & Barley Soup

    Serve

    1. Serve and Enjoy: Once baked, let the pastries cool slightly before serving. Enjoy your delicious homemade breakfast pastries warm.

    Tips and Variations

      • Cheese Addition: Add a bit of shredded cheese to the beef filling for an extra layer of flavor.
    • Vegetable Variation: Include finely chopped vegetables like bell peppers or mushrooms in the filling for added nutrition.
    • Spice it Up: Add a pinch of chili flakes or a dash of hot sauce to the filling for a spicy kick.
    • Herb Enhancement: Fresh herbs like parsley or thyme can be added to the dough or filling for extra flavor.
  • Yeast-Free Baked Potato Recipe in 5 Minutes That Doesn’t Absorb Oil

    Yeast-Free Baked Potato Recipe in 5 Minutes That Doesn’t Absorb Oil

    Yeast-Free Baked Potato Recipe in 5 Minutes That Doesn’t Absorb Oil

    Table of Contents

    For Materials;
    Cheese (80g)
    Cheddar cheese (80 g)
    2 eggs
    3 sprigs of green onion
    5-6 sprigs of parsley
    1 tea glass of milk (90 ml)
    1 teaspoon of salt (4 g)
    3 cups of flour (360 g)
    1 packet of baking powder (10 g)

    METHOD

    For Frying;
    How to Make Yeastless Bread Recipe in 5 Minutes, Without Any Oil:
    Let’s add all the ingredients except flour to a suitable kneading structure and mix.
    Let’s knead a soft, slightly sticky dough by adding flour in a controlled manner.
    Let’s divide the dough into 2 equal pieces.
    Let’s roll out the meringue not too thinly with a rolling pin and divide it into 8 equal parts with a roulette.
    Let’s fry it in plenty of hot oil, turning it face down
  • Chocolate Banana Oatmeal M

    Chocolate Banana Oatmeal M

    Chocolate Banana Oatmeal M

    Table of Contents

    These Chocolate Banana Oatmeal Muffins are a delightful treat that combines the wholesome goodness of oats with the sweetness of ripe bananas and rich chocolate. Perfect for breakfast or a snack, these muffins are not only delicious but also nutritious, providing a good balance of carbohydrates, fiber, and protein. With the added crunch of walnuts and the indulgence of chocolate chips, they make a fantastic option for both adults and kids alike. Whether you’re starting your day or need a midday pick-me-up, these muffins will satisfy your cravings while keeping you energized.

     

    Serving Size

    This recipe yields approximately 12 muffins.

    Ingredients

    For the Muffins:

      • 120 grams of oat flakes (3/4 cup + 1 tbsp)

     

      • 200 ml of hot milk (5/6 cup)
      • 2 eggs
      • 2 ripe bananas

     

      • 1 teaspoon of vanillin (or 1 tsp vanilla extract)
      • 40 grams of bitter cocoa (1/2 cup)
      • 1 teaspoon of baking powder

     

    • A handful of walnuts, chopped (optional)
    • Chocolate chips (to taste)

    For the Topping:

      • 100 grams of chocolate (1/2 cup + 2 tbsp), for melting

     

    • 40 ml of boiling milk (3 tbsp), for mixing with melted chocolate

    Step-by-Step Instructions

    Step 1: Prepare the Ingredients

      1. Preheat the oven: Start by preheating your oven to 180°C (350°F). Prepare a muffin tin by greasing it lightly or lining it with muffin liners.
      2. Prepare the oats: In a mixing bowl, combine the oat flakes and hot milk. Let it sit for about 10 minutes to allow the oats to soften.
    See also  Butter Cookies

     

    Step 2: Make the Muffin Batter

      1. Mash the bananas: In another bowl, mash the ripe bananas with a fork until they are smooth. This will add moisture and sweetness to the muffins.
      2. Combine wet ingredients: Add the eggs and vanillin to the mashed bananas. Mix well until everything is well combined.
      3. Combine dry ingredients: In a separate bowl, mix together the oat mixture, cocoa powder, baking powder, and a pinch of salt. If you’re adding walnuts, fold them in at this stage.

     

    1. Combine wet and dry mixtures: Pour the wet banana mixture into the dry oat mixture. Stir gently until just combined; be careful not to overmix, as this can make the muffins dense. If desired, fold in chocolate chips for added sweetness.

    Step 3: Bake the Muffins

      1. Fill the muffin tins: Divide the batter evenly among the muffin cups, filling each cup about 3/4 full.
      2. Bake: Place the muffin tin in the preheated oven and bake for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

     

    1. Cool: Once baked, remove the muffins from the oven and allow them to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

    Step 4: Prepare the Chocolate Topping

      1. Melt the chocolate: In a small saucepan over low heat, combine the chopped chocolate and boiling milk. Stir continuously until the chocolate is fully melted and smooth.
      2. Drizzle on muffins: Once the muffins are cool, drizzle the melted chocolate over the top of each muffin. You can use a spoon or a piping bag for a more decorative effect.
    See also  Creamy Beetroot Soup Recipe

     

    Step 5: Serve and Enjoy

    1. Garnish (optional): If desired, sprinkle additional chopped walnuts or chocolate chips on top of the muffins while the chocolate is still warm to create a beautiful presentation.
    2. Serve: These muffins can be enjoyed warm or at room temperature. Pair them with a cup of coffee or tea for a perfect snack!

    Cooking Tips

      • Ripe Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Look for bananas with plenty of brown spots for the best results.

     

      • Substitutions: You can substitute the cocoa powder with carob powder for a caffeine-free option. Similarly, you can use almond milk or any non-dairy milk instead of cow’s milk.
      • Nut Allergies: If you’re making these muffins for someone with a nut allergy, you can omit the walnuts entirely or replace them with seeds like sunflower seeds for added crunch.
      • Storing Muffins: These muffins can be stored at room temperature for up to 3 days. For longer storage, keep them in an airtight container in the refrigerator for up to a week.

     

    Storage

      • Room Temperature: Store in an airtight container at room temperature for 2-3 days.
      • Refrigerator: For longer freshness, keep in the fridge for up to a week.
      • Freezer: To freeze, wrap muffins individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. To thaw, leave them at room temperature or microwave for a few seconds.

     

    Nutritional Facts (Per Muffin)

      • Calories: 170 kcal
      • Protein: 4g
      • Fat: 7g

     

      • Carbohydrates: 24g
      • Fiber: 3g
      • Sugar: 6g

     

    • Sodium: 90mg
  • Chocolate Banana Oat Loaf Recipe

    Chocolate Banana Oat Loaf Recipe

    Chocolate Banana Oat Loaf Recipe

    Table of Contents

    Ingredients:

     

      • Bananas: 2 ripe, mashed (about 1 cup or 240g)
      • Oat flakes: 1 cup (90g)
      • Condensed milk: ¼ cup (50g)

     

      • Yogurt: ½ cup (150g)
      • Cocoa powder: 3 tablespoons (15g)
      • Baking powder: 1 teaspoon (5g)

     

    • Chocolate: 1.4 oz (40g), chopped or in chips
    • Walnuts: As desired, roughly chopped (about ¼ cup or 30g)

    Directions:

     

      • Preheat the Oven: Preheat your oven to 350°F (180°C). Grease or line a 9×5 inch loaf pan with parchment paper.
      • Mash the Bananas: In a large bowl, mash the ripe bananas until smooth.
      • Add Wet Ingredients: Mix the condensed milk and yogurt into the mashed bananas until well combined.

     

      • Incorporate Dry Ingredients: Stir in the oat flakes, cocoa powder, and baking powder until everything is well mixed.
      • Fold in Chocolate and Walnuts: Gently fold in the chopped chocolate and walnuts.
      • Bake: Pour the batter into the prepared loaf pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

     

    • Cool and Slice: Cool the loaf in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

    Serving Suggestions:

      • Enjoy a slice as a satisfying snack or for breakfast.

     

      • Serve with a dollop of Greek yogurt or a drizzle of honey.
      • Pair with a fresh fruit salad for a balanced meal.
      • Toast slices and top with almond butter for an extra treat.

    Cooking Tips:

      • Use very ripe bananas for optimal sweetness and flavor.
      • Ensure even distribution of chocolate and walnuts for consistent taste.
    See also  Dark Chocolate Mousse Cake with a Cocoa Biscuit Base

     

    • Let the loaf cool completely before slicing to ensure it holds together well.

    Nutritional Benefits:

      • Bananas provide potassium, vitamin B6, and dietary fiber.

     

      • Oats are rich in beta-glucan, which helps lower cholesterol levels.
      • Cocoa powder offers antioxidants that can improve mood and overall health.
      • Yogurt adds probiotics for gut health and calcium for strong bones.

     

    • Walnuts contribute healthy fats and protein, making the loaf more filling.

    Dietary Information:

      • Vegan: Substitute yogurt with a non-dairy alternative and use a plant-based sweetener instead of condensed milk.

     

    • Gluten-Free: Use certified gluten-free oats and ensure all other ingredients are gluten-free.
    • Nut-Free: Omit walnuts or replace with seeds if needed.

    Nutritional Facts (per slice, based on 10 slices):

     

      • Calories: 180
      • Protein: 5g
      • Fat: 8g

     

    • Carbohydrates: 25g
    • Fiber: 4g
    • Sugar: 10g
  • Baked Spaghetti with Minced Beef and Bacon

    Baked Spaghetti with Minced Beef and Bacon

    Baked Spaghetti with Minced Beef and Bacon

    Table of Contents

    Ingredients

    For the Spaghetti:

    • Water: Enough for boiling
    • Salt: To taste
    • Vegetable oil: 1 tablespoon
    • Spaghetti: 300 g (10.5 oz) or about 3 cups (dry)

    For the Meat Sauce:

    • Bacon: 200 g (7 oz) or about 1½ cups, diced
    • Red onion: 1 medium, finely chopped
    • Garlic: 3 cloves, minced
    • Minced beef: 700 g (1.5 lbs) or about 3½ cups
    • Salt: To taste
    • Ground black pepper: To taste
    • Sweet paprika (dried, ground): To taste
    • Dried oregano: To taste
    • Tomato sauce: 200 g (7 oz) or about ¾ cup

    For the Béchamel Sauce:

    • Butter: 40 g (3 tablespoons)
    • Flour: 30 g (2 tablespoons)
    • Milk: 500 ml (2 cups)
    • Salt: To taste
    • Ground black pepper: To taste

    For the Topping:

    • Hard mozzarella cheese: 100 g (3.5 oz) or about 1 cup, grated

    Directions

    • Prepare the Spaghetti:
      • Boil water in a large pot, adding salt and vegetable oil.
      • Cook the spaghetti until al dente according to the package instructions. Drain and set aside.
    • Prepare the Meat Sauce:
      • Cook the diced bacon in a large frying pan over medium heat until crispy. Remove and set aside.
      • In the same pan, sauté the chopped red onion and minced garlic until fragrant.
      • Add the minced beef and cook until browned.
      • Season with salt, black pepper, paprika, and oregano to taste.
      • Stir in the tomato sauce and cooked bacon. Let simmer for 5-7 minutes.
    • Prepare the Béchamel Sauce:
      • Melt butter in a saucepan over medium heat. Stir in the flour and cook, whisking constantly, for about 1 minute.
      • Gradually pour in the milk, whisking continuously to prevent lumps.
      • Cook the mixture, stirring constantly, until it thickens. Season with salt and black pepper to taste.
    • Assemble the Dish:
      • Preheat the oven to 180°C (355°F).
      • In a greased baking dish, layer half of the cooked spaghetti, followed by half of the meat sauce, and then a layer of béchamel sauce.
      • Repeat the layers, and top with grated mozzarella cheese.
    • Bake:
      • Bake in the preheated oven for 30 minutes, or until the top is golden and bubbly.
    See also  Easy Potato Pockets – No Oven, No Yeast

    Serving Suggestions

    • Serve hot with a fresh green salad or steamed vegetables.
    • Pair with garlic bread for an even heartier meal.
    • Garnish with freshly chopped parsley or basil for added flavor.

    Cooking Tips

    • Slightly undercook the spaghetti to prevent it from becoming mushy during baking.
    • Use freshly grated mozzarella for a better melting texture.
    • Coat the bacon with a little flour before cooking to make it extra crispy.
  • Oatmeal cake with orange and cinnamon

    Oatmeal cake with orange and cinnamon

    Oatmeal cake with orange and cinnamon

    Table of Contents

    Ingredients:

    2 cups rolled oats
    1 cup of wheat flour
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1 cup of sugar
    1/2 cup vegetable oil
    2 large eggs
    1 cup plain yogurt
    1 cup orange juice
    Zest of 1 orange
    1 teaspoon ground cinnamon
    1/2 cup chopped walnuts (optional)

    Preparation method:

    • Preheat the oven: 180°C. Grease and flour a round pan.
    • Mix the dry ingredients: In a bowl, mix the oats, flour, baking powder, baking soda and salt.
    • Mix the wet ingredients: In another bowl, beat the eggs with the sugar until fluffy. Add oil, yogurt, orange juice and orange zestCombine the mixtures: Pour the wet ingredients over the dry ingredients and mix until you have a smooth dough. Add chopped walnuts if desired.
    • Bake: Pour the batter into the prepared pan and bake for about 35-40 minutes, or until a toothpick inserted into the center comes out clean.
    • Finish: Remove from the oven and let cool on a rack before serving.

    Tips:

    • Fruits: You can add other dried fruits, such as raisins or cranberries, to the dough.
    • Spices: Try other spices, such as ginger or cardamom, to vary the flavor.
    • Frosting: For a special touch, top the cake with orange syrup or lemon glaze.
    • This cake is a great option for those looking for a healthy and tasty snack. It’s perfect to accompany a cup of tea or coffee.
  • Oatmeal cake with orange and cinnamon

    Oatmeal cake with orange and cinnamon

    Oatmeal cake with orange and cinnamon

    Table of Contents

    Ingredients:

    2 cups rolled oats
    1 cup of wheat flour
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1 cup of sugar
    1/2 cup vegetable oil
    2 large eggs
    1 cup plain yogurt
    1 cup orange juice
    Zest of 1 orange
    1 teaspoon ground cinnamon
    1/2 cup chopped walnuts (optional)

    Preparation method:

    • Preheat the oven: 180°C. Grease and flour a round pan.
    • Mix the dry ingredients: In a bowl, mix the oats, flour, baking powder, baking soda and salt.
    • Mix the wet ingredients: In another bowl, beat the eggs with the sugar until fluffy. Add oil, yogurt, orange juice and orange zestCombine the mixtures: Pour the wet ingredients over the dry ingredients and mix until you have a smooth dough. Add chopped walnuts if desired.
    • Bake: Pour the batter into the prepared pan and bake for about 35-40 minutes, or until a toothpick inserted into the center comes out clean.
    • Finish: Remove from the oven and let cool on a rack before serving.

    Tips:

    • Fruits: You can add other dried fruits, such as raisins or cranberries, to the dough.
    • Spices: Try other spices, such as ginger or cardamom, to vary the flavor.
    • Frosting: For a special touch, top the cake with orange syrup or lemon glaze.
    • This cake is a great option for those looking for a healthy and tasty snack. It’s perfect to accompany a cup of tea or coffee.
  • Cottage Cheese Tart with Sour Cream Filling

    Cottage Cheese Tart with Sour Cream Filling

    Cottage Cheese Tart with Sour Cream Filling
    Table of Contents
    Ingredients
    For the Dough:
    1 egg
    40 grams sugar
    A pinch of salt
    90 grams butter (cold, cut into cubes)
    1 tsp baking powder
    250 grams flour
    For the Filling:
    400 grams cottage cheese
    100 grams sour cream
    140 grams sugar
    1 tsp vanilla sugar
    2 eggs
    Step-by-Step Instructions
    Step 1: Prepare the Dough
    Mix the dry ingredients:
    In a large bowl, combine 250 grams of flour, 1 teaspoon of baking powder, and a pinch of salt. Stir to ensure that the dry ingredients are evenly mixed.
    Add the butter:
    Cut 90 grams of cold butter into small cubes and add it to the flour mixture. Using your fingers or a pastry cutter, rub the butter into the flour until the mixture resembles coarse crumbs. You want to avoid overworking the dough so that it remains light and tender.
    Add the egg and sugar:
    In a small bowl, whisk together 1 egg and 40 grams of sugar. Pour this mixture into the flour and butter mixture, and stir with a spoon or your hands until the dough begins to come together.
    Form the dough:
    Once the dough starts to come together, lightly knead it until it forms a smooth ball. Wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes. This will help make the dough easier to roll out and ensure a crisp crust.
    See also Apple Cinnamon Puff Pastry Delight
    Step 2: Prepare the Filling
    Blend the cottage cheese:
    In a large bowl, add 400 grams of cottage cheese. If the cottage cheese is lumpy, you can pass it through a sieve or blend it in a food processor to achieve a smooth consistency.
    Add the sour cream and sugar:
    Stir in 100 grams of sour cream, 140 grams of sugar, and 1 teaspoon of vanilla sugar. Mix well until all the ingredients are evenly combined.
    Incorporate the eggs:
    Add 2 eggs to the mixture, one at a time, and whisk until the filling becomes smooth and creamy. The eggs help to bind the filling and give it a rich, custard-like texture.
    Step 3: Assemble the Tart
    Roll out the dough:
    Once the dough has chilled, remove it from the refrigerator. Roll it out on a lightly floured surface to fit a 20 cm (8-inch) tart pan. The dough should be about 1/4 inch thick. Gently press the rolled-out dough into the tart pan, making sure to cover the bottom and sides evenly. Trim any excess dough.
    Pre-bake the crust (optional):
    For a crispier crust, you can blind bake the tart shell before adding the filling. To do this, prick the bottom of the dough with a fork, cover it with parchment paper, and fill it with pie weights or dried beans. Bake the crust at 180°C (350°F) for 10 minutes, then remove the weights and parchment paper and bake for another 5 minutes. This step is optional but recommended if you prefer a crisper base.
    Add the filling:
    Pour the cottage cheese filling into the prepared tart shell. Use a spatula to spread the filling evenly, ensuring it reaches the edges of the crust.
    See also Indulge Without Guilt: Recipe for a Flourless, Oven-Free, Eggless Delight!
    Step 4: Bake the Tart
    Bake the tart:
    Preheat your oven to 180°C (350°F). Place the tart in the oven and bake for 35-40 minutes, or until the filling is set and the top is lightly golden. The tart should be slightly firm in the center when finished.
    Cool the tart:
    Once the tart is baked, remove it from the oven and allow it to cool in the tart pan for 10-15 minutes. After cooling slightly, carefully remove the tart from the pan and transfer it to a wire rack to cool completely.
    Step 5: Serve
    Once the tart has cooled to room temperature, it’s ready to serve. You can enjoy the tart on its own or dust the top with powdered sugar for a finishing touch. The tart pairs wonderfully with fresh berries or a drizzle of honey.

    Cooking Tips

    Chill the dough: Chilling the dough before rolling it out is essential for a crisp, flaky crust. The cold butter will melt during baking, creating layers in the dough.
    Cottage cheese texture: If you prefer a smoother filling, blend the cottage cheese until creamy before mixing with the other ingredients. For a more rustic texture, leave the cottage cheese slightly chunky.
    Blind baking: Pre-baking (blind baking) the crust ensures that the base stays firm and crisp, especially if you’re adding a wet filling like the cottage cheese mixture. If you prefer a softer crust, you can skip this step.
    Egg wash for shine: For a golden, shiny finish on the crust edges, you can brush the edges of the dough with an egg wash (1 egg beaten with a tablespoon of water) before baking.
    See also Cheesy Sausage Breakfast Bake
    Storage

    In the Refrigerator: Store the tart in an airtight container or covered with plastic wrap in the refrigerator for up to 3-4 days. The tart tastes great when chilled, so you can serve it cold or at room temperature.
    In the Freezer: You can freeze the tart for up to 2 months. To freeze, wrap the tart tightly in plastic wrap and then in aluminum foil. When ready to serve, thaw the tart in the refrigerator overnight.

  • Oatmeal, Apple, and Nut Bake

    Oatmeal, Apple, and Nut Bake

    Oatmeal, Apple, and Nut Bake

    Table of Contents

    Ingredients:

      • 1 cup (90g) oatmeal

     

      • 1 glass (240ml) milk
      • 3 apples (approx. 400g, peeled, cored, and blended into a smoothie)
      • 30g (2 tablespoons) butter, divided

     

      • A pinch of vanillin (or 1 teaspoon vanilla extract)
      • 2 eggs
      • 1 teaspoon cinnamon (or to taste)

     

      • 1 cup (100g) nuts (chopped – e.g., walnuts, almonds, or pecans)
      • 1/2 cup (75g) blueberries (optional)
      • Butter (for greasing the baking dish)

     

    Directions:

    1. Prepare the Oatmeal Base:
      • Combine the oatmeal and milk in a bowl. Let it sit and absorb for about 10 minutes.
    2. Blend the Apples:
        • While the oatmeal is soaking, peel, core, and blend the apples until smooth, creating an apple smoothie.

       

    3. Mix the Ingredients:
        • After the oatmeal has absorbed the milk, add the apple smoothie, eggs, vanillin (or vanilla extract), and cinnamon to the bowl. Mix well to combine.
        • Stir in the chopped nuts and blueberries (if using).

       

    4. Prepare the Baking Dish:
        • Grease a baking dish with butter.
        • Pour the oatmeal mixture directly into the greased dish.

       

    5. Assemble and Bake:
        • Dot the top with the remaining butter (cut into small pieces).
        • Preheat your oven to 180°C (360°F).

       

      • Place the dish in the oven and bake for 50 minutes until the top is golden brown and set.
    6. Cool:
        • Once baked, allow the dish to cool completely before serving.

       

    Serving Suggestions:

      • Serve warm with a dollop of Greek yogurt or a drizzle of honey.
      • Enjoy cold as a snack or a grab-and-go breakfast.

     

    • Pair with a scoop of vanilla ice cream for a healthy dessert option.
    • Add a sprinkle of powdered sugar for a touch of sweetness.

    Cooking Tips:

      • Substitute cow’s milk with almond or oat milk for a dairy-free option.

     

      • Use a mix of nuts for added texture and flavor.
      • Add a handful of raisins or dried cranberries for extra sweetness.
      • To make it gluten-free, ensure your oatmeal is certified gluten-free.

     

    Nutritional Benefits:

      • High in fiber: Oatmeal and apples provide a great source of dietary fiber, which aids digestion.
      • Rich in healthy fats: Nuts offer heart-healthy fats that support overall well-being.
      • Low in sugar: This recipe relies on the natural sweetness of fruits, making it a low-sugar option.

     

    • Packed with vitamins: Apples and blueberries contribute essential vitamins like vitamin C and antioxidants.

    Dietary Information:

      • Vegetarian: This dish is suitable for vegetarians.
      • Gluten-free: Can be made gluten-free by using certified gluten-free oats.

     

    • Dairy-free option: Substitute milk and butter with plant-based alternatives.
    • Low in refined sugar: Uses natural sweetness from fruits.

    Nutritional Facts (per serving, approximate):

      • Calories: 250

     

      • Protein: 6g
      • Fat: 14g
      • Carbohydrates: 28g

     

    • Fiber: 4g
    • Sugar: 12g

    Storage:

      • Refrigerate: Store in an airtight container in the fridge for up to 5 days.

     

    • Freeze: Freeze individual portions for up to 3 months. Thaw in the fridge overnight and reheat before serving.
  • Soft Lemon Biscuits Recipe

    Soft Lemon Biscuits Recipe

    Soft Lemon Biscuits Recipe

    Table of Contents

    Ingredients

      • For the Biscuits:
          • 2 eggs
          • 100 g (1/2 cup) sugar

         

          • 80 ml (1/3 cup) sunflower oil
          • Zest of 1 lemon
          • 50 ml (3 tablespoons) lemon juice

         

        • 380 g (3 cups) all-purpose flour
        • 12 g (2 1/2 teaspoons) baking powder
    • For Dusting:
      • 80 g (1/2 cup) powdered sugar

    Directions

      • Preheat the Oven:
          • Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.

         

      • Mix Wet Ingredients:
          • In a large mixing bowl, whisk together the eggs and sugar until well combined.
          • Add the sunflower oil, lemon zest, and lemon juice, mixing until smooth.

         

      • Combine Dry Ingredients:
        • In another bowl, sift together the flour and baking powder. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
    • Shape the Biscuits:
      • Using a tablespoon, drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
    • Bake:
        • Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.

       

      • Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack.
    • Dust with Powdered Sugar:
        • Once cooled, dust the biscuits with powdered sugar before serving.

       

    Serving Suggestions

      • Serve these biscuits warm with a cup of tea or coffee.
      • Pair with lemon curd or a dollop of whipped cream for an extra treat.

    Cooking Tips

    • For added flavor, you can substitute some of the sunflower oil with melted butter.
    • Ensure your baking powder is fresh for the best rise.

    Nutritional Benefits

      • These biscuits provide a delightful source of carbohydrates and a hint of vitamin C from the lemon.
    • Using sunflower oil contributes healthy fats to your diet.

    Dietary Information

      • Vegetarian: Yes
      • Nut-Free: Yes
    • Gluten: Contains gluten (flour)

    Nutritional Facts (per biscuit, based on 20 servings)

      • Calories: 150
      • Protein: 3g
      • Carbohydrates: 23g
      • Fat: 6g
      • Sugar: 5g

    Storage

    • Store in an airtight container at room temperature for up to 3 days.
    • For longer storage, freeze the biscuits for up to 2 months.
  • Lemon Pound Cake that Melts in Your Mouth

    Lemon Pound Cake that Melts in Your Mouth

     

    Lemon Pound Cake that Melts in Your Mouth

    Table of Contents

    Ingredients

    For the Cake:

      • 3 cups all-purpose flour: Spoon the flour into your measuring cup and level it off with a knife for accurate measurement.
      • ½ teaspoon baking soda: Helps the cake rise and gives it a tender crumb.
      • ½ teaspoon salt: Balances the sweetness and enhances the flavors.
      • 1 cup buttermilk (low-fat is fine): Adds moisture and a slight tang to the cake, making it incredibly soft.
      • 2 tablespoons (packed) grated lemon zest: Provides a concentrated lemon flavor that permeates the cake.
      • 2 tablespoons fresh lemon juice: Enhances the lemony taste and adds freshness.
      • 2 sticks (1 cup) unsalted butter, softened: Gives the cake a rich, buttery texture.
      • 2¼ cups granulated sugar: Sweetens the cake and helps create a tender crumb.
    • 3 large eggs: Bind the ingredients together and add richness to the cake.

    Instructions

      1. Preheat the Oven and Prepare the Pan:
        • Preheat your oven to 325°F (165°C). Grease a 9×5 inch loaf pan with butter or cooking spray, and lightly dust it with flour. This will help prevent the cake from sticking and ensure it releases easily from the pan.
      1. Mix the Dry Ingredients:
        • In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside. These dry ingredients will give the cake structure and help it rise evenly.
      2. Prepare the Wet Ingredients:
          • In a separate small bowl, combine the buttermilk, grated lemon zest, and fresh lemon juice. The lemon zest adds a burst of citrus flavor, while the buttermilk keeps the cake moist and tender.

         

      3. Cream the Butter and Sugar:
        • In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy. This should take about 3-4 minutes. Creaming the butter and sugar properly is essential for creating a light and airy cake.
      1. Add the Eggs:
        • Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next. This step ensures a smooth batter and helps the cake rise properly.
      2. Combine the Ingredients:
          • With the mixer on low speed, add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk mixture. Begin and end with the dry ingredients. Mix just until combined, being careful not to overmix, as this can make the cake dense.

         

      3. Bake the Cake:
        • Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 60-75 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top of the cake starts to brown too quickly, cover it loosely with aluminum foil.
    1. Cool the Cake:
      • Once the cake is done baking, remove it from the oven and let it cool in the pan for 10-15 minutes. Then, carefully transfer it to a wire rack to cool completely. This cooling period allows the cake to set and makes it easier to slice.
    2. Serve and Enjoy:
        • Slice the cake and serve it as is, or with a dusting of powdered sugar or a drizzle of lemon glaze. The cake is delicious on its own, but a glaze can add an extra layer of sweetness and lemon flavor.

       

    Tips for Success

      • Use Fresh Lemons: For the best flavor, use fresh lemons for both the zest and juice. The zest contains essential oils that give the cake its bright, citrusy aroma.
      • Don’t Overmix: When combining the wet and dry ingredients, mix just until everything is combined. Overmixing can result in a tough cake.
    • Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before starting. This helps them incorporate more easily and evenly into the batter.

    Nutritional Information (per slice, based on 12 slices):

      • Calories: Approximately 320-350 kcal
      • Protein: 5-6g
    • Carbohydrates: 50-55g
    • Fat: 12-14g

     

  • Flourless Carrot Cake Recipe: Indulgence Without Guilt

    Flourless Carrot Cake Recipe: Indulgence Without Guilt

    Flourless Carrot Cake Recipe: Indulgence Without Guilt

    Table of Contents

    Carrot cake has always been a beloved treat, but traditional recipes often come loaded with flour and sugar, making them less than ideal for those watching their carb intake. However, this flourless carrot cake recipe offers a healthier alternative without sacrificing taste or satisfaction. By using ground almonds instead of flour and natural sweeteners like honey, this cake is not only low in carbs but also packed with flavor and nutrients.

    Ingredients

    • 200 grams of carrots
    • 2 eggs
    • 2-3 tablespoons of honey
    • 1 teaspoon of baking soda
    • 2-3 drops of wine vinegar
    • 200 grams of ground almonds
    • A pinch of cinnamon powder
    • A pinch of salt

    For the cream:

    • 150 grams of cottage cheese, at room temperature
    • 25 grams of cow butter, at room temperature
    • 1 tablespoon of honey
    Preparation Method
    Prepare the Carrots
    • Wash, peel, and cut the carrots into circles.
    • Put them in the bowl of a blender and grind until you get a smooth puree.
    Mix the Ingredients
    • Separate the egg whites from the yolks.
    • Beat the egg yolks with honey until thick foam forms.
    • Mix ground almonds, cinnamon, and carrots with the egg mixture.
    • Dissolve baking soda in vinegar and add to the mixture.
    • In a separate bowl, beat egg whites with a pinch of salt until fluffy.
    • Gently fold egg whites into the carrot mixture.
    Baking the Cake
    • Preheat the oven to 160 degrees Celsius.
    • Grease a baking dish and line it with parchment paper.
    • Pour the cake batter into the dish and spread it evenly.
    • Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
    • Allow the cake to cool completely before removing it from the dish.
    See also  Simply Delicious: Zucchini Potato Recipe
    Making the Cream
    • In a bowl, combine cottage cheese, butter, and honey.
    • Mix until smooth and creamy.
    Serving Suggestions
    • Once the cake has cooled, spread the cream over the top.
    • For added indulgence, sprinkle grated chocolate or ground nuts on top.
    • Slice and serve with a cup of your favorite hot beverage.
    Conclusion

    In conclusion, this flourless carrot cake recipe is a game-changer for anyone looking to enjoy a delicious treat without the guilt. With simple ingredients, easy preparation, and incredible flavor, it’s a win-win for your taste buds and your health. So why wait? Get baking and indulge in a slice of pure bliss today!