Category: quick and easy recipe

Ingredients
For the Lemon Curd:

Lemon juice from 2 lemons (100 ml / ~2/5 cup)
Water (100 ml / ~2/5 cup)
Sugar (120 g / 2/3 cup)
Cornstarch (30 g / 3 tbsp)
Turmeric (1/3 tsp), for color
For the Raspberry Sauce:

Raspberries (100 g / 3.5 oz)
Sugar (70 g / 1/3 cup)
Pectin (3 g / 2/3 tsp)
For the Whipped Cream:

Whipped cream 33-38% fat content (250 ml / 1 cup)
Sugar (50 g / 1/4 cup)

Directions

Prepare the Lemon Curd:
In a saucepan, combine lemon juice, water, sugar, cornstarch, and turmeric.
Cook over low heat, stirring continuously, until the mixture thickens.
Remove from heat and allow to cool. Transfer to the refrigerator to chill.

Make the Raspberry Sauce:
In a separate saucepan, combine raspberries, sugar, and pectin.
Bring to a boil, then simmer for about 3 minutes until slightly thickened.
Remove from heat and let it cool. Chill in the refrigerator.

Prepare the Whipped Cream:
In a mixing bowl, whip the cold whipped cream and sugar together until stiff peaks form.
Reserve about 3-4 tablespoons of whipped cream for garnish.

Assemble the Mousse:
Mix the chilled lemon curd with the whipped cream until well combined.
Transfer the lemon mousse mixture into a piping bag.

Serve:
Pipe the lemon mousse into serving glasses or bowls.
Drizzle the chilled raspberry sauce over the mousse.
Optionally, garnish with reserved whipped cream.
Serve chilled and enjoy!

Serving Suggestions
Garnish with fresh mint leaves or a sprinkle of lemon zest for added freshness.
Pair with a crisp white wine or sparkling water for a refreshing dessert experience.
Serve alongside a light salad or a delicate appetizer to balance out the flavors.

Cooking Tips
Chill Everything: Make sure the whipped cream and lemon curd are well chilled for best results.
Consistent Texture: Stir the lemon curd continuously to avoid lumps and ensure a smooth consistency.
Cool Completely: Let the raspberry sauce cool completely before using to avoid melting the mousse.

Ingredients:

• Raisins: 50 g (1/3 cup)
• Hot Water: Enough to soak the raisins
• Apples: 2 large, peeled and chopped
• Oat Flakes (Gluten-Free): 150 g (1 1/2 cups)
• Eggs: 2 large
• Cinnamon: 1 teaspoon
• Baking Powder: 6 g (1 1/2 teaspoons)
• Walnuts: 30 g (1/4 cup), chopped
• Pan Size: 20 x 8 cm (8 x 3 inches)

Directions:

1. Prepare Raisins: Soak the raisins in hot water for 10 minutes. Drain and set aside.
2. Preheat Oven: Preheat your oven to 180°C (360°F).
3. Mix Ingredients: In a large bowl, combine the oat flakes, eggs, cinnamon, and baking powder. Stir in the chopped apples, drained raisins, and chopped walnuts.
4. Prepare Pan: Line a 20 x 8 cm (8 x 3 inches) baking pan with parchment paper or lightly grease it.
5. Bake: Pour the mixture into the prepared pan, spreading it out evenly. Bake for 35-40 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
6. Cool: Allow the bars to cool in the pan before cutting into squares or rectangles.

Serving Suggestions:

• Enjoy as a nutritious snack or breakfast bar.
• Pair with a cup of tea or coffee.

Cooking Tips:

• Ensure Even Baking: Spread the mixture evenly in the pan for consistent baking.
• Check Doneness: Use a toothpick to check if the bars are baked through.

Nutritional Benefits:

• Oats: Rich in fiber and protein.
• Apples: Provide vitamins and natural sweetness.
• Walnuts: Add healthy fats and protein.

Dietary Information:

• Gluten-Free: Ensure oats are certified gluten-free.
• Contains Nuts: From walnuts.
• Can Be Made Nut-Free: Omit walnuts and use seeds like pumpkin or sunflower.

Nutritional Facts (per bar, based on 12 bars):

• Calories: 150 kcal
• Carbohydrates: 22 g
• Protein: 4 g
• Fat: 6 g
• Fiber: 3 g
• Sugar: 10 g

Storage:

• Room Temperature: Store in an airtight container for up to 4 days.
• Refrigeration: For longer shelf life, keep in the refrigerator for up to 1 week.
• Freezing: Freeze for up to 2 months. Thaw at room temperature before serving.

Why You’ll Love This Recipe:

• Healthy Ingredients: Packed with fruits, oats, and nuts.
• Gluten-Free: Suitable for those with gluten sensitivities.
• Easy to Make: Minimal prep time and no special equipment required.
• Deliciously Satisfying: A perfect balance of sweet and nutty flavors.

Conclusion:

These gluten-free apple raisin oat bars are a fantastic addition to your snack repertoire.

They combine wholesome ingredients for a treat that’s both delicious and nutritious.

Perfect for busy days, these bars are easy to make and great for on-the-go.

Ingredients

Oatmeal: 100 grams (1 cup / 3.5 oz)
Carrots: 2 medium-sized
Apples: 2 medium-sized
Water: 70 ml (¼ cup / 2.4 fl oz)
Sweetener (Stevia): to taste
Dried Apricots: 40 grams (⅓ cup / 1.4 oz)
Raisins: 100 grams (½ cup / 3.5 oz)
Eggs: 2 large
Baking Powder: 10 grams (0.35 oz)
Vanilla Extract: 1 teaspoon
Olive Oil: for greasing the mold
Almonds: 20 grams (1/5 cup / 0.7 oz)
Walnuts: 20 grams (1/5 cup / 0.7 oz)
White Chocolate (sugar-free): 30 grams (⅓ cup / 1 oz)
Yogurt: 1.5 tablespoons

Directions

Prepare the Oats:
Grind the oatmeal in a blender until it forms a fine flour. Set aside.

Blend the Carrots and Apples:
Peel and chop the carrots and apples. Place them in a blender with 70 ml of water and blend until smooth.

Mix the Base Ingredients:
In a large mixing bowl, combine the ground oatmeal, carrot-apple puree, eggs, baking powder, vanilla extract, and stevia. Mix until well combined.

Prepare the Dried Fruits:
Soak the dried apricots and raisins in cold water for 15 minutes, then drain and pat dry. Chop the dried apricots if needed.

Combine and Bake:
Add the dried apricots and raisins to the batter and mix well. Grease a 16 cm (6-inch) diameter mold with olive oil, then pour in the batter.
Bake in a preheated oven at 180°C (360°F) for 50 minutes or until a toothpick inserted into the center comes out clean.

Prepare the Topping:
Toast the almonds and walnuts in a frying pan until lightly golden, then chop them with a knife.
Melt the white chocolate in a water bath, then stir in the yogurt until smooth.

Decorate the Cake:
Once the cake has cooled slightly, spread the white chocolate-yogurt mixture over the top. Sprinkle with the chopped nuts.

Brew the Vitamin Tea:
Place 2 tablespoons of the vitamin tea blend into a teapot or cup. Pour boiling water over the tea and let it steep for 7-10 minutes.

Serve and Enjoy:
Slice the cake and serve it with a warm cup of vitamin tea.

Serving Suggestions
Enjoy a slice of cake for breakfast or as a mid-afternoon snack.
Pair with a dollop of Greek yogurt or a drizzle of honey for added flavor.

Serve with fresh fruit on the side for a complete and balanced dessert.

Ingredients:

• • 250g dates (soft, juicy dates, not dry ones)
  • 1/4 cup (60ml) milk
  • 1/3 cup (80g) sugar

• • 1/2 cup (120ml) oil
  • 2 eggs
  • 3/4 cup (90g) flour

• • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • Walnuts or almonds for decoration

Directions:

1. 1. Prepare the Dates:
      • • Remove the pits from the 250g of dates and chop them into quarters.
        • Place the chopped dates in a frying pan with 1/4 cup warm milk. Heat over medium flame for 20-25 minutes until the milk warms up and the dates soften.

       

   2. Blend the Mixture:
      • • In a blender, add 1/2 cup oil and 1/3 cup sugar. Blend until the sugar dissolves.
        • Add the soaked dates and milk mixture to the blender and blend for 2 minutes until smooth.

       

   3. Add the Eggs:
      • Add the eggs one at a time to the blender, blending well after each addition to incorporate them thoroughly.

1. Prepare the Batter:
   • • Pour the blended mixture into a large bowl.
     • Sift 3/4 cup flour and 1 teaspoon baking powder together, then gently fold into the date mixture.
     • Add 1 teaspoon vanilla extract and mix gently.

    

2. Prepare the Baking Pan:
   • • Grease a baking pan with oil and line it with butter paper.
     • Pour the batter into the prepared pan and decorate with walnuts or almonds on top.

    

3. Bake the Cake:
   • • Preheat your oven to 180°C (350°F).
     • Bake for 20-25 minutes, checking with a toothpick; it should come out clean when the cake is done.

    

   • Alternatively, if you don’t have an oven, use a heavy-bottomed pan on the stove. Preheat the pan, place a trivet, and set the baking pan on top. Cover and cook for 25-30 minutes on low heat.
4. Cool and Serve:
   • • Let the cake cool before slicing and serving. Enjoy!

    

Serving Suggestions:

• • Serve with a scoop of vanilla ice cream for a special treat.

• • Pair with a cup of hot tea or coffee.
  • Add a dusting of powdered sugar for extra sweetness.
  • Serve with a dollop of whipped cream.

• Enjoy as a snack with fresh fruit on the side.

Cooking Tips:

• • Ensure the dates are soft and juicy for the best texture.

• • Blend the mixture thoroughly for a smooth, even batter.
  • If using a pan on the stove, keep the flame low to prevent burning.
  • For extra flavor, sprinkle a pinch of cinnamon in the batter.

Nutritional Benefits:

• • Dates are rich in fiber, antioxidants, and essential minerals like potassium and magnesium.
  • This cake offers a good balance of healthy fats from the oil and protein from the eggs.

• A perfect natural sweetener, dates provide a healthier alternative to refined sugar.

Ingredients

Cooking the Potato:

• • 1 medium russet potato
  • ½ cup potato water (from cooking the potato)

Dough:

• • 1 ½ cups whole milk (warmed)
  • 2 ¼ teaspoons active dry yeast

• • 1 tablespoon honey
  • 2 tablespoons canola oil
  • 1 teaspoon salt

• 5 ½ – 6 cups all-purpose flour

Directions

Cooking the Potato:

1. 1. Peel and Cube Potato:
      • • Peel and cube the potato. Add to a saucepot and cover with water. Boil until potatoes are soft and tender.

       

   2. Drain and Mash Potato:
      • Drain potatoes, saving the potato water for the dough. Mash potatoes with a fork or a potato masher. Allow to cool to warm. You need approximately 1 cup of mashed potatoes for the dough.

Dough:

1. 1. Prepare Yeast Mixture:
      • In a mixing bowl of a stand mixer, add warm milk, yeast, and honey. Stir briefly and let sit for 5 minutes allowing yeast to proof.

1. 1. Combine Ingredients:
      • Add potato water, mashed potatoes, oil, salt, and 2 cups of flour to the yeast mixture. Stir until mixed together.
   2. Add Flour Gradually:
      • • Continue adding flour 1 cup at a time, allowing all flour to be fully incorporated, until dough forms a ball and pulls away from the side of the bowl. You might not need all the flour.

       

   3. Knead Dough:
      • Knead in the mixer for 5-8 minutes. Remove from the mixing bowl and form a ball.

1. First Rise:
   • Place dough in a greased bowl and cover with plastic wrap. Allow dough to double in size, approximately 1 ½ – 2 hours.

Shaping and Baking Bread:

1. 1. Shape Dough:
      • Gently push down dough to deflate. Divide dough in half. Working with each half, gently flatten dough on a clean surface into a rectangle approximately 8 x 10 inches. Roll dough into an oval log. Pinch the seam and poke the ends into the log.
   2. Second Rise:
      • • Place each loaf of dough into a greased bread pan. Cover until they double in size, 30 – 45 minutes.

       

   3. Bake:
      • Preheat oven to 350°F (175°C). Bake for 40-45 minutes until golden brown and the bread sounds hollow when tapped.

1. Cool:
   • Allow bread to cool for 5-10 minutes in the pan. Remove from pan and continue cooling on a baking rack. Allow bread to fully cool before slicing.

Serving Suggestions

• • Enjoy with butter and jam for breakfast.

• Use for making sandwiches.
• Serve as a side with soups and stews.

Cooking Tips

• • Use a Dough Hook: For mixing and kneading dough.

• • Flour Amount: The amount of flour needed varies. Add flour gradually stopping once the dough forms a ball. Continue mixing and add a bit more flour if the ball spreads apart and is no longer round.
  • Rise Time: Varies depending on the temperature of the environment.
  • Potato Water Substitute: If you forget to save potato water, just use additional milk.

• Warm Milk: Warm your milk to a temperature between 105 and 115 degrees. Anything cooler won’t activate the yeast and anything hotter can kill your yeast. If you don’t have a thermometer, you can drizzle the milk on your wrist. It should feel warm, but not hot.

Nutritional Benefits

• • Potatoes: Provide potassium and vitamin B6.
  • Milk: Offers calcium and vitamin D.

• Yeast: Adds B vitamins.

Ingredients

• • 1 cup oatmeal
  • 2 eggs

• • 1 glass (about 240 ml) of milk
  • Fresh parsley, chopped
  • 100 grams cheese, grated (cheddar, mozzarella, or your favorite)

• • Salt, to taste
  • Dry Provençal herbs, to taste
  • Chili flakes, to taste

• Oil for frying
• Sesame seeds, for sprinkling

Directions

Preparing the Pancake Batter:

1. 1. Combine Dry Ingredients:
      • • In a large mixing bowl, combine 1 cup of oatmeal with a pinch of salt, dry Provençal herbs, and chili flakes to taste. Mix well.

       

   2. Add Wet Ingredients:
      • Crack 2 eggs into the bowl and add 1 glass of milk. Mix until all ingredients are well combined.

1. Add Cheese and Parsley:
   • Stir in the grated cheese and chopped parsley until evenly distributed throughout the batter.

Cooking the Pancakes:

4. 4. Heat the Oil:
      • • Heat a small amount of oil in a non-stick skillet over medium heat.

       

   5. Cook the Pancakes:
      • • Pour a ladleful of the batter into the skillet, spreading it out into a round pancake shape.
        • Sprinkle a few sesame seeds on top of the pancake.

       

      • Cook for about 2-3 minutes on each side, or until the pancakes are golden brown and cooked through.
      • Repeat with the remaining batter, adding more oil to the skillet as needed.

Serving:

6. Serve the Pancakes:
   • Serve the savory oatmeal pancakes hot, garnished with additional parsley if desired.

Serving Suggestions

• • These savory pancakes are perfect on their own or served with a side salad.

• For an extra burst of flavor, top with a dollop of sour cream or Greek yogurt.

Cooking Tips

• • Adjust the amount of chili flakes according to your heat preference.
  • Make sure to cook the pancakes over medium heat to avoid burning them.

Nutritional Benefits

• These pancakes are packed with protein from the eggs and cheese.
• Oatmeal provides a good source of fiber, making this dish both filling and nutritious.

Dietary Information

• • To make this recipe dairy-free, use a dairy-free milk alternative and cheese substitute.

• Ensure all ingredients are gluten-free if you have gluten sensitivities.

Storage Tips

• Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days.
• Reheat gently in a skillet or microwave before serving.