Category: quick and easy recipe

Chocolate Coffee Cake with Lotus Cream Topping

This delightful chocolate coffee cake is rich, moist, and topped with a luscious Lotus cream. Perfect for dessert or a special occasion, it combines the deep flavors of coffee and cocoa for a treat that melts in your mouth.

Preparation Time

Preparation: 20 minutes
Cooking: 35 minutes
Total: 55 minutes

Ingredients Cake:

3 eggs
A pinch of salt
150g sugar
8g vanilla sugar
80ml oil
100ml milk
1 tablespoon instant coffee
180g flour
20g bitter cocoa
15g baking powder

Topping:

1 tablespoon sugar
1 tablespoon cornstarch (well-filled)
1 tablespoon instant coffee
300ml milk
1 tablespoon Lotus cream

Directions Prepare the Cake Batter:

Preheat the oven to 180°C (350°F).
In a large bowl, beat the eggs with a pinch of salt until frothy.
Add 150g of sugar and 8g of vanilla sugar. Mix well.
Gradually add 80ml of oil while continuing to mix.
Pour in 100ml of milk and 1 tablespoon of instant coffee. Mix until well combined.
Sift in 180g of flour, 20g of bitter cocoa, and 15g of baking powder. Gently fold into the mixture until smooth.

Bake the Cake:

Pour the batter into a greased and floured cake pan.
Bake in the preheated oven for approximately 35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely before adding the topping.

Prepare the Topping:

In a saucepan, combine 1 tablespoon of sugar, 1 well-filled tablespoon of cornstarch, and 1 tablespoon of instant coffee.
Gradually add 300ml of milk while stirring to avoid lumps.
Cook over medium heat, stirring constantly until the mixture thickens.
Once thickened, remove from heat and stir in 1 tablespoon of Lotus cream until smooth.

Assemble the Cake:

Spread the prepared topping evenly over the cooled cake.
Allow the topping to set before serving.

Serving Suggestions

Serve this cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.
Enjoy with a hot cup of coffee or tea.

Cooking Tips

Make sure to sift the dry ingredients to avoid any lumps in the batter.
Stir the topping constantly to prevent it from sticking to the bottom of the pan and burning.

Nutritional Benefits

This cake offers a rich source of antioxidants from the cocoa.
The use of Lotus cream adds a unique flavor profile and a touch of sweetness.
Dietary Information

This recipe contains gluten, dairy, and eggs.

Storage Tips

Store the cake in an airtight container at room temperature for up to 3 days.
For longer storage, keep it in the refrigerator for up to a week.

Why You’ll Love This Recipe

The combination of chocolate and coffee creates a deep, rich flavor that’s hard to resist.
The Lotus cream topping adds a creamy, indulgent touch to each bite.

Conclusion

Enjoy this melt-in-your-mouth chocolate coffee cake as a delightful treat for any occasion. Don’t forget to like, comment, and share the recipe with friends. Happy baking!

Cinnamon Apple Puff Pastry

Ingredients

• • Puff Pastry: 500 g (store-bought or homemade)
  • Apples: 2 large, peeled, cored, and thinly sliced
  • Sugar: 3 tablespoons

• • Cinnamon: 1 teaspoon
  • Butter: 2 tablespoons, melted
  • Egg: 1, beaten (for egg wash)

• Optional Toppings: Powdered sugar for dusting

Instructions

1. Preheat the Oven:

• Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.

2. Prepare the Apples:

• • In a bowl, combine the apple slices with sugar, cinnamon, and melted butter. Toss until the apples are well coated.

3. Prepare the Puff Pastry:

• • Roll out the puff pastry on a floured surface to a thickness of about ¼ inch.
  • Cut the pastry into rectangles or squares, depending on your desired size.

4. Assemble the Pastries:

• • Place a few slices of the spiced apples onto one half of each pastry square, leaving a small border.
  • Fold the other half of the pastry over the apples to create a pocket.

• Press the edges with a fork to seal, and cut small slits on top to allow steam to escape.

5. Egg Wash and Bake:

• • Brush the tops of the pastries with the beaten egg for a golden finish.

• Place the pastries on the prepared baking sheet and bake in the preheated oven for 20-25 minutes, or until puffed and golden brown.

6. Cool and Serve:

• • Allow the pastries to cool slightly. Dust with powdered sugar if desired and serve warm.

Serving Suggestions

• • Serve with a scoop of vanilla ice cream for an indulgent dessert.
  • Drizzle with caramel sauce for added sweetness.

• • Pair with a cup of coffee, tea, or hot cider.
  • Enjoy with a dollop of whipped cream for a creamy contrast.
  • Serve alongside a fruit salad for a light dessert spread.

Cooking Tips

• • Use Granny Smith or Honeycrisp apples for a tart flavor that balances the sweetness.
  • Ensure the puff pastry stays cold before baking for maximum flakiness.

• • Add chopped nuts like walnuts or pecans for extra texture.
  • For a richer flavor, sprinkle a pinch of nutmeg or cardamom into the apple mixture.
  • Freeze unbaked pastries for later use; bake directly from frozen with a few extra minutes of cooking time.

Nutritional Benefits

• • Apples: High in fiber and vitamin C.
  • Cinnamon: Contains antioxidants and has anti-inflammatory properties.

• Butter and Puff Pastry: Provides energy and flavor from healthy fats.

Dietary Information

• • Vegetarian-Friendly: No meat or animal by-products.

• Customizable: Can be made vegan with plant-based puff pastry and milk alternatives.

Nutritional Facts (Per Pastry, Makes 8)

• • Calories: 200

• • Protein: 3 g
  • Fat: 12 g
  • Carbohydrates: 20 g

• Fiber: 2 g

10-Minute Christmas Cherry-Chocolate Swiss Roll

Ingredients

For the Chocolate Sponge

• 3 large eggs, room temperature (150g)
• 70g (⅓ cup) granulated sugar
• 5g (1 teaspoon) vanilla sugar or vanilla extract
• 50ml (3½ tablespoons) whole milk
• 20ml (4 teaspoons) vegetable oil
• 60g (½ cup) all-purpose flour
• 20g (¼ cup) premium cocoa powder

For the Cherry Filling

• 100g (¾ cup) fresh or frozen cherries
• 30g (2 tablespoons) granulated sugar
• 20ml (4 teaspoons) water
• 10g (1 tablespoon) cornstarch
• Juice of 1 fresh lemon

For the Cream Filling

• 60g (3 tablespoons) sweetened condensed milk
• 70g (⅓ cup) ricotta cheese
• 80ml (⅓ cup) heavy whipping cream (35% fat)

For Decoration

• 50g (1.76 ounces) milk chocolate

Detailed Instructions

Quick Sponge Preparation (10 minutes)

1. Preheat oven to 180°C (350°F).
2. Line a 25x35cm (10×14 inch) baking sheet with parchment paper.
3. Make the batter:

• Beat eggs, sugar, and vanilla sugar until tripled in volume (3-4 minutes)
• Stream in milk and oil while mixing
• Sift flour and cocoa powder together
• Fold dry ingredients into egg mixture gently

1. Bake:

• Spread batter evenly on prepared pan
• Bake 10-12 minutes until springy
• Test with light finger touch – should bounce back

1. Rolling:

• Place clean kitchen towel on counter
• Dust with cocoa powder
• Turn warm cake onto towel
• Remove parchment
• Roll up with towel while warm
• Let cool completely

Cherry Filling (make while cake bakes)

1. In a small saucepan:

• Combine cherries, sugar, and water
• Mix cornstarch with lemon juice until smooth
• Add to cherry mixture
• Cook over medium heat until thickened
• Cool completely

Cream Filling

1. In a mixing bowl:

• Whisk condensed milk and ricotta until smooth
• Whip heavy cream separately until stiff peaks form
• Fold whipped cream into ricotta mixture
• Chill until needed

Assembly

1. Unroll cooled cake carefully
2. Spread cream filling evenly, leaving 1cm border
3. Pipe cherry filling down center
4. Roll up tightly using parchment paper
5. Chill for 30 minutes

Decoration

1. Melt chocolate:

• Use microwave in 30-second intervals
• Stir between each interval

1. Drizzle over chilled roll
2. Allow chocolate to set

Pro Tips for Success

1. Room temperature eggs give best volume
2. Don’t overbake the sponge
3. Roll while warm to prevent cracking
4. Chill thoroughly between layers
5. Use quality chocolate for decoration

Nutrition Information

Per serving (10 servings):

• Calories: 245
• Total Fat: 12g
• Saturated Fat: 6g
• Cholesterol: 75mg
• Sodium: 45mg
• Total Carbohydrates: 30g
• Dietary Fiber: 1g
• Sugar: 22g
• Protein: 6g

Storage and Serving

• Keep refrigerated for up to 3 days
• Remove from fridge 10-15 minutes before serving
• Cut with hot knife for clean slices
• Serve with additional whipped cream if desired

Variations

1. Fruit substitutions:

• Raspberries
• Black forest cherries
• Mixed berries

1. Filling variations:

• Mascarpone instead of ricotta
• Add orange zest to  cream
• Use dark  chocolate in place of milk chocolate

Easy Fried Dough Recipe with 2 Eggs and Flour (No Oven Required!)

Ingredients:

• 750 ml (3 ¼ cups) water
• 10 g (1 tbsp) vanilla sugar
• 1 tbsp (15 g) sugar
• Pinch of salt
• 50 g (3.5 tbsp) butter
• 200 g (1 ⅔ cups) flour
• 2 eggs
• Honey, to taste (for drizzling)

Preparation:

1. Prepare the Liquid Base:

• In a medium saucepan, pour 750 ml of water.
• Add 10 g of vanilla sugar, 1 tbsp of sugar, a pinch of salt, and 50 g of butter.
• Heat the mixture over medium heat, stirring occasionally until all the ingredients dissolve and the butter is melted.

2. Add the Flour:

• Without removing the saucepan from the heat, slowly add 200 g of flour to the mixture. Stir constantly with a wooden spoon to ensure the flour incorporates smoothly without lumps.
• Continue stirring until the dough pulls away from the sides of the pan and forms a smooth, homogeneous mass.

3. Add the Eggs:

• Remove the dough from the heat and transfer it to a mixing bowl.
• Allow it to cool for a few minutes so the eggs won’t cook immediately when added.
• Once slightly cooled, add 2 eggs to the dough, one at a time, mixing thoroughly after each addition until the dough is smooth and well combined.

4. Shape the Dough:

• Place the dough into a pastry bag with a wide tip. If you don’t have a pastry bag, you can use a ziplock bag and cut off one corner to pipe the dough.
• On a piece of parchment paper, pipe out 6 long strips of dough. Cut the edges cleanly if needed to ensure even pieces.

5. Fry the Dough:

• Heat oil in a large pan over medium heat. Ensure there’s enough oil for shallow frying.
• Carefully place the parchment paper with the dough strips into the hot oil, ensuring the dough doesn’t touch directly at first. Once the dough begins to fry and firm up, remove the parchment paper.
• Fry the strips for 2-3 minutes on each side, or until they are golden brown and crisp.

6. Serve:

• Remove the fried dough strips from the pan and place them on a paper towel to drain excess oil.
• Drizzle generously with honey while still warm for a delightful sweet finish.
• Serve immediately and enjoy the incredible flavor of this easy fried dough recipe!

Tips:

• You can sprinkle cinnamon, powdered sugar, or even chocolate sauce on top for added flavor variations.
• Ensure the oil is hot enough before frying, but not too hot, to prevent burning the dough.

Nutritional Information (per serving, serves 6):

• Calories: 260 kcal
• Protein: 5 g
• Carbohydrates: 36 g
• Fat: 10 g
• Sugar: 6 g
• Sodium: 160 mg

Fluffy and Delicious French Toast: The Ultimate Recipe

Prepare to be amazed by the fluffiest and most delicious French toast you’ve ever had! It’s even better than cake! 

Ingredients:

• 2 eggs
• 60ml milk
• 1 tablespoon white sugar
• 1/4 teaspoon ground cinnamon
• A pinch of salt
• 2 slices of bread
• Unsalted butter (1 tablespoon)
• Maple syrup (for serving)

Instructions:

1. In a mixing bowl, crack open 2 eggs and add 60ml of milk, 1 tablespoon of white sugar, 1/4 teaspoon of ground cinnamon, and a pinch of salt. Mix the ingredients well to create your delicious egg mixture.
2. If desired, cut off the crusts from the slices of bread. This step is optional and depends on your preference.
3. Heat a frying pan over medium-low heat and add 1 tablespoon of unsalted butter. Allow the butter to melt and coat the bottom of the pan.
4. Dip one of the bread slices into the egg mixture, ensuring that both sides are well-coated with the mixture.
5. Carefully place the soaked bread slice in the heated pan. Cook until it turns golden brown and crispy on one side.
6. Flip the bread slice over and pour more of the egg mixture over the top. Make sure to cover the bread evenly.
7. Repeat this process with the second slice of bread, soaking it in the egg mixture and cooking it until both sides are golden brown and delicious.
8. Pour any remaining egg mixture over the bread slices in the pan and allow it to soak into the bread.
9. Use spatulas to shape the bread and make sure it’s evenly coated with the egg mixture.
10. Flip the French toast slices over again and fry the sides until they are nicely browned and crispy.
11. Once done, remove the French toast from the pan and serve immediately.

To Serve:

1. Drizzle your fluffy and delicious French toast with maple syrup for an extra touch of sweetness and enjoy! This is truly the best French toast recipe you’ll ever taste.
2. Indulge in the delightful flavors and fluffy texture of this amazing French toast! 

Oatmeal and Cheese Pancakes

Ingredients

• • 1 cup (100 g) oatmeal
  • 2 eggs
  • 1 cup (240 ml) milk

• • 2 tablespoons parsley, chopped
  • 3.5 oz (100 g) cheese, grated
  • Salt, to taste

• • 1 teaspoon dry Provençal herbs
  • 1/2 teaspoon chili flakes (adjust to taste)
  • Oil for frying

• 1 tablespoon sesame seeds

Directions

• Prepare the Oatmeal:
  • • Blend the oatmeal in a blender until it reaches a coarse flour consistency.

   

• Mix the Batter:
  • • In a large mixing bowl, whisk the eggs and milk until well combined.
    • Add the ground oatmeal, chopped parsley, grated cheese, salt, Provençal herbs, and chili flakes. Stir until all ingredients are evenly mixed.

   

• Cook the Pancakes:
  • • Heat a small amount of oil in a large skillet over medium heat.
    • Pour portions of the batter into the skillet to form pancakes. Sprinkle sesame seeds on top of each pancake.

   

  • Cook for 3-4 minutes on each side or until golden brown and fully cooked.
• Serve:
  • • Remove pancakes from the skillet and place them on a plate lined with paper towels to absorb excess oil.

   

  • Serve warm and enjoy!

Serving Suggestions

• • Serve with a dollop of sour cream or yogurt for added creaminess.
  • Pair with a fresh green salad for a complete meal.
  • Drizzle with a spicy dipping sauce for a flavorful kick.

• Enjoy with a side of scrambled eggs for a hearty breakfast.
• Serve alongside grilled vegetables for a light dinner.

Cooking Tips

• • Adjust the batter consistency with a little more milk if it’s too thick.
  • Use a non-stick skillet for easy flipping and even cooking.
  • Swap parsley with other herbs like cilantro or dill for variety.

• Grate the cheese finely to ensure it melts evenly throughout the pancakes.
• Keep cooked pancakes warm in a low oven while finishing the rest.

Nutritional Benefits

• • Oatmeal: High in fiber and promotes heart health.
  • Eggs: Provide quality protein and essential nutrients.
  • Cheese: Adds calcium and protein for strong bones.

• Parsley: Rich in vitamins A, C, and K.

Dietary Information

• • Vegetarian-friendly

• Can be made gluten-free by using certified gluten-free oats
• Adjust spices and cheese for dietary preferences

Nutritional Facts (Per Pancake, Approximate)

• • Calories: 150
  • Protein: 8 g
  • Fat: 8 g

• Carbohydrates: 12 g
• Fiber: 2 g

Storage

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat in a skillet or microwave before serving.
• Freeze for up to 1 month; thaw and reheat as needed.

Incredibly Delicious Zucchini Pickle Recipe

Ingredients:

• 3 kg (6.6 lbs) zucchini
• 2.5 kg (5.5 lbs) carrots
• 5-6 red capsicums (bell peppers)
• 2 hot peppers (optional, for heat)
• 2.5 tbsp (37 g) salt
• 25 tbsp (315 g) sugar
• 1 tsp (5 ml) vinegar
• 1 tsp (5 ml) oil
• 1 head garlic, finely chopped
• Paprika, to taste
• Black pepper and curry, to taste

Method of Preparation:

1. Prepare the Zucchini and Carrots:

• Wash the zucchini thoroughly. Using a vegetable peeler, grate the zucchini into long, thin strips, as thin as possible. If the strips are too long, cut them into manageable lengths with a knife.
• Peel and clean the carrots, and then use the same method to grate the carrots into thin strips. This will give the pickle a nice texture and ensure that the vegetables absorb the flavors evenly.

2. Chop the Garlic:

• Peel and finely chop 1 head of garlic. Set aside to add later to the vegetable mix for a punch of flavor.

3. Prepare the Peppers:

• Wash the red capsicums (bell peppers) and remove the seeds and stems. Cut the peppers into thin strips.
• For a bit of spice, clean the hot peppers by removing the seeds and stems, then slice them into thin circles. This will add a kick to the pickle, but you can omit the hot peppers if you prefer a milder flavor.

4. Mix the Vegetables:

• Place the prepared zucchini, carrots, bell peppers, and hot peppers into a large bowl.
• Add the chopped garlic to the bowl with the vegetables, mixing everything together well.

5. Season and Flavor the Mixture:

• Heat 1 tsp of oil in a small saucepan until it is warm but not too hot.
• Pour the warm oil and 1 tsp of vinegar over the mixed vegetables. This helps to preserve the crispness and infuse the flavors more evenly.
• Season with black pepper, paprika, and curry to taste, according to your preference for spice and warmth.
• Add 2.5 tbsp of salt and 25 tbsp (315 g) of sugar. Mix thoroughly, ensuring that all the vegetables are evenly coated with the salt, sugar, and seasonings. As the vegetables sit, they will release some of their natural juices, which will form a flavorful liquid.

6. Fill the Jars:

• Prepare clean, sterilized jars. Divide the vegetable mixture evenly among the jars, packing the vegetables tightly.
• Distribute the liquid released by the vegetables evenly between the jars, ensuring that each jar has enough liquid to cover the vegetables.

7. Sterilize the Jars:

• Close the jars with clean, new lids to ensure a proper seal.
• Place the jars in a large pot of boiling water and sterilize for 20 minutes. Make sure the jars are fully submerged in the water during sterilization to eliminate any bacteria and ensure the pickles stay fresh.

8. Cool and Store:

• Once sterilized, remove the jars from the boiling water and let them cool briefly. Turn the jars upside down and cover them with a blanket or towel to cool completely. This will help create a strong seal.
• Once the jars have cooled, store them in a dry, dark place such as a pantry or cellar. These pickles will keep well through the winter months.

Tips:

• For an extra flavor boost, you can experiment with other seasonings like mustard seeds,  dill, or bay leaves.
• If you prefer a spicier  pickle, increase the number of hot peppers or add chili

Pineapple and Coconut No-Bake Cheesecake: A Tropical Delight

Ingredients

For the Base:

• • 200 g (7 oz) cookies (digestive biscuits or graham crackers work well)
  • 80 g (2.8 oz) melted butter
  • 30 g (1 oz) coconut flakes

For the Filling:

• • 200 g (7 oz) canned pineapple, drained and chopped
  • 2 egg yolks
  • 1 tsp vanilla sugar

• • 30 g (1 oz) cornstarch
  • 80 g (2.8 oz) white chocolate, melted
  • 80 g (2.8 oz) condensed milk

• • 80 g (2.8 oz) ricotta cheese
  • 100 ml (3.5 fl oz) whipping cream
  • Juice of 1 lemon

For Garnish:

• Cinnamon or cocoa powder (optional)

Instructions

1. Prepare the Base

• • Place the cookies in a food processor and pulse until fine crumbs form. If you don’t have a food processor, place the cookies in a resealable bag and crush them with a rolling pin.
  • Transfer the cookie crumbs to a bowl and stir in the coconut flakes. Pour in the melted butter and mix until the mixture resembles wet sand.

• Press the mixture firmly into the base of a springform pan (8–9 inches in diameter). Use the back of a spoon to smooth the surface. Place the pan in the refrigerator to set while you prepare the filling.

2. Cook the Pineapple Filling

• • In a medium saucepan, combine the chopped pineapple, egg yolks, vanilla sugar, cornstarch, and lemon juice. Mix well until smooth.
  • Cook over medium heat, stirring constantly, until the mixture thickens. This will take about 5–7 minutes. Once thickened, remove from heat and let it cool to room temperature.

3. Prepare the Creamy Layer

• In a large bowl, beat the ricotta cheese, condensed milk, and melted white chocolate until smooth and creamy.
• In a separate bowl, whip the cream to soft peaks. Gently fold the whipped cream into the ricotta mixture, being careful not to deflate the cream.

4. Assemble the Cheesecake

• • Spread the cooled pineapple filling over the chilled cookie base. Smooth it out evenly with a spatula.

• Pour the ricotta and whipped cream mixture over the pineapple layer, spreading it evenly to the edges of the pan.
• Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until fully set.

5. Garnish and Serve

• • Before serving, carefully remove the cheesecake from the springform pan.

• Sprinkle the top with cinnamon or cocoa powder for a decorative finish. Slice into pieces and serve chilled.

Why This Recipe Is Timeless

The Pineapple and Coconut No-Bake Cheesecake is a dessert that transcends time and trends for several reasons:

1. 1. Ease of Preparation: With no baking required, this cheesecake is perfect for novice bakers or anyone short on time.

1. 1. Universal Appeal: The tropical flavors of pineapple and coconut are universally loved, making this a crowd-pleaser at any gathering.
   2. Adaptability: This recipe is incredibly versatile. You can swap out pineapple for mango, passion fruit, or even berries to create a new variation.
   3. Light Yet Decadent: The no-bake method results in a light and creamy texture, balanced by the richness of the ricotta and condensed milk.

1. Year-Round Relevance: This dessert works beautifully for summer picnics, winter holidays, and everything in between, thanks to its refreshing yet indulgent qualities.

Nutrition Facts (Per Serving)

• • Calories: 320 kcal
  • Protein: 6 g

• • Carbohydrates: 32 g
  • Fat: 19 g
  • Fiber: 1 g

• Sugar: 22 g
• Sodium: 140 mg

Simple and Delicious Potato Dish: Better Than Pizza!

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