PST-Algerie

Category: quick and easy recipe

  • Gluten-Free Blueberry-Lemon Cake

    Gluten-Free Blueberry-Lemon Cake

    Gluten-Free Blueberry-Lemon Cake

    Table of Contents

    Ingredients

    2 1/3 cups Pamela’s Gluten-Free Flour
    2 large eggs, room temperature
    2/3 cup granulated sugar
    1 cup Daisy Sour Cream, (8 oz), at room temperature
    1/2 cup olive oil , or vegetable oil
    1 teaspoon vanilla extract
    1/4 teaspoon salt
    2 teaspoons Clabber Girl Baking Powder -GF
    butter for greasing
    1 medium lemon, zest and juice, divided
    2 teaspoons cornstarch
    16 oz fresh blueberries, washed and dried
    powdered sugar to dust the top, optional

    Instructions

    1. Butter a 9-inch springform pan and set aside. Preheat oven to 375˚F.
    2. In a large bowl, beat the eggs and the sugar with whisk attachment on high speed for 5 minutes, or until light in color and thick.
    3. Add the sour cream, olive oil, vanilla, salt and whisk on low speed until well combined.
    4. Whisk together the flour with baking powder then add to the batter, whisking to incorporate. Finally, add 1 tablespoon lemon juice and zest.
    5. Rinse blueberries and drain well. In a medium bowl, toss blueberries with 2 teaspoons cornstarch and 1 teaspoon lemon juice, stirring until well combined and no dry white cornstarch remains.
    6. Pour half of batter into prepared springform pan and spread evenly. Top with half of the blueberries. Spread with remaining batter then sprinkle the rest of the blueberries evenly over the top, pushing them slightly into the batter (about halfway).
    7. Bake at 375˚F for 45 to 55 mins., or until a toothpick inserted in center comes out clean. Let cake rest in the pan 15 mins. then remove ring and cool until room temp or just warm. Serve dusted with powdered sugar. Yum!
  • Gluten free croissants

    Gluten free croissants

    Gluten free croissants

    Table of Contents

    INGRIDIANTS 

    420g gf bread flour
    1/2 sugar
    1T plus 3/4 t instant yeast
    1 t salt
    1 c milk
    6T butter ( melted)
    2 large eggs
    226g butter

    METHOD

    1. Slice butter into thin strips, place in rectangle shape on sheet of wax paper, lay another sheet of wax paper on top, roll out to 12×6 rectangle, wrap and put into refrigerator.
    2. Dough
    3. Mix dry ingredients in bowl of stand mixer, warm milk, add to bowl along with butter and egg. Using dough hook mix on low until combined, turn to medium and mix for five minutes, turn into oiled bowl, placed oiled wrap directly on dough, cover bowl with more wrap, place in fridge overnight.
    4. Next day, put dough on floured board, knead until smooth, roll out to rectangle about 18×12, place chilled butter sheet in center of dough, fold over one side , then the other, use rolling pin to tap along length of dough to push butter into dough, then roll gently until same size as first time, refold dough, roll gently again to same size, repeat until dough has been rolled 7 times, if at any time dough becomes warm wrap and place in fridge to chill, then continue to roll. After last roll even edges with a knife, make marks every 4”, on first long side. Make first triangular cut from first mark to opposite corner, then make 4” marks on the opposite side, cut remaining triangles. With cut a 1/4” slit on wide end of each triangle, roll from wide end to form croissants, place on parchment lined baking sheet, cover with oiled wrap, proof in warm spot until dou
  • Apple Marshmallows and Candies Recipe

    Apple Marshmallows and Candies Recipe

    Apple Marshmallows and Candies Recipe

    Table of Contents

    Ingredients

      • For Baking:
          • Apples: 8 pcs (approximately 600 g applesauce)
          • Plums/Berries: 5 pcs (100 g puree)

         

      • For Syrup-Puree:
          • Applesauce: 700 g
          • Sugar: 300 g

         

        • Agar-agar: 16 g (strength 900) or 14 g (strength 1200)
        • Warm water: 150 ml

     

    • For Mixer:
        • Whey protein: 2 pcs
        • Vanilla sugar: 2 packs
        • Sugar: 200 g

       

      • Citric acid: 1/4 tsp

    Instructions

      1. Prepare the Apple and Fruit Purees:
          • Start by peeling, coring, and chopping the apples. Cook them over medium heat with a small amount of water until soft. Then, blend them into a smooth applesauce.

         

        • If you’re using plums or berries, puree them using a food processor or blender until you get a smooth mixture. You can adjust the amount of sugar for extra sweetness if needed.
      2. Make the Syrup-Puree:
          • In a small saucepan, combine the applesauce, sugar, and agar-agar. Add the warm water and stir the mixture to dissolve the sugar and agar-agar. Bring the mixture to a boil while stirring continuously. Once it reaches a boil, reduce the heat and let it simmer for about 2-3 minutes to activate the agar-agar and thicken the mixture.

         

      3. Prepare the Mixer Ingredients:
        • In a large mixing bowl, combine the whey protein, vanilla sugar, regular sugar, and citric acid. Use a hand mixer or stand mixer to whisk the ingredients together on low speed to avoid splattering, then increase the speed to medium-high and whisk until the mixture begins to form soft peaks. You should aim for a fluffy, meringue-like texture.

     

      1. Combine the Syrup with the Mixture:
        • Slowly pour the hot syrup-puree mixture into the whipped whey protein mixture. Do this gradually while continuously mixing on medium speed. The syrup should be poured in a thin stream to ensure the mixture doesn’t deflate. Continue mixing for 5-7 minutes, or until the marshmallow mixture has thickened to a smooth and glossy consistency.
      2. Set the Marshmallow Mixture:
          • Transfer the marshmallow mixture into a baking dish or a silicone mold. Smooth the top with a spatula to make an even layer. Let it sit at room temperature for at least 6 hours or overnight to set and firm up.

         

      3. Cut and Serve:
        • Once the marshmallows have set, remove them from the mold or dish. If desired, you can cut them into bite-sized pieces. Roll them in powdered sugar to prevent them from sticking or dip them in melted chocolate for extra sweetness and flavor.

     

    1. Optional Garnishing:
      • For an added burst of flavor and visual appeal, you can drizzle the marshmallows with a little extra fruit syrup or sprinkle them with chopped dried fruits, nuts, or even a pinch of cinnamon.
  • Anti-Aging Magic Oil: Coffee Oil That Erases Wrinkles and Is Stronger than Botox!

    Anti-Aging Magic Oil: Coffee Oil That Erases Wrinkles and Is Stronger than Botox!

    Anti-Aging Magic Oil: Coffee Oil That Erases Wrinkles and Is Stronger than Botox!

    Table of Contents

    What Makes Coffee Oil So Powerful?

    Coffee oil is packed with compounds that offer remarkable benefits for the skin:

    1. Antioxidants: Neutralize free radicals that cause skin damage and aging.
    2. Caffeine: Improves circulation, reduces puffiness, and enhances skin elasticity.
    3. Essential Fatty Acids: Hydrate and nourish the skin, leaving it smooth and soft.
    4. Vitamin E: Protects and repairs skin from environmental stressors.

    Together, these components work synergistically to reduce the appearance of fine lines, wrinkles, and age spots.

    Benefits of Coffee Oil for Anti-Aging

    1. Reduces Wrinkles and Fine Lines

    Coffee oil boosts collagen production and improves skin elasticity, smoothing out wrinkles and preventing new ones from forming.

    2. Fights Puffiness and Dark Circles

    The caffeine in coffee oil increases blood flow and reduces water retention, making it an excellent remedy for under-eye bags and dark circles.

    3. Hydrates and Nourishes the Skin

    Coffee oil’s essential fatty acids create a protective barrier on the skin, locking in moisture and preventing dryness.

    4. Brightens and Evens Skin Tone

    The antioxidants in coffee oil combat dullness and discoloration, giving the skin a radiant and even-toned appearance.

    See also  Cheesy Garlic Bread with Honey Dip

    How to Make Coffee Oil at Home

    Making coffee oil at home is simple and cost-effective:

    Ingredients:

    • 1/4 cup coffee grounds (use organic for best results)
    • 1/2 cup carrier oil (e.g., coconut oil, almond oil, or olive oil)

    Instructions:

    1. Combine Ingredients: Mix the coffee grounds and carrier oil in a small saucepan.
    2. Heat the Mixture: Place the saucepan over low heat and let it warm for 30–60 minutes, stirring occasionally. Be careful not to let the oil boil.
    3. Strain the Oil: Once the mixture has cooled, strain it through a fine mesh or cheesecloth to remove the coffee grounds.
    4. Store: Pour the coffee oil into a clean, airtight container and store it in a cool, dark place.

    How to Use Coffee Oil for Anti-Aging

    1. As a Night Serum:
      • Gently massage a few drops of coffee oil onto clean skin before bed.
      • Focus on areas prone to wrinkles, such as around the eyes, mouth, and forehead.
    2. In a DIY Face Mask:
      • Mix 1 teaspoon of coffee oil with 1 tablespoon of honey and apply to the face.
      • Leave on for 15 minutes, then rinse with warm water.
    3. For Under-Eye Care:
      • Dab a small amount of coffee oil under the eyes to reduce puffiness and brighten dark circles.

    Why Coffee Oil is a Game-Changer

    Unlike synthetic products or invasive treatments, coffee oil is a natural alternative that works with your skin to enhance its natural beauty. It’s free of harsh chemicals, making it suitable for all skin types, including sensitive skin.

    Precautions

    • Patch Test First: Always perform a patch test before applying coffee oil to your face to ensure no allergic reaction occurs.
    • Choose Organic: Use high-quality, organic coffee and carrier oils to maximize benefits.
    • Avoid Overuse: A little goes a long way—apply sparingly to avoid clogging pores.
    See also  Healthy Apple Oatmeal Bake Recipe

    Conclusion

    Coffee  oil is a powerful, natural anti-aging solution that can transform your skincare routine. With its ability to erase wrinkles, hydrate skin, and brighten your complexion, it truly lives up to its reputation as a “magic oil.” Ditch the expensive creams and harsh treatments—this DIY coffee oil might just become your new skincare secret!

  • Easy Jamaican Ginger Cake

    Easy Jamaican Ginger Cake

    Easy Jamaican Ginger Cake

    Table of Contents

    Ingredients

    Dry Ingredients

    • 200g (1¾ cups) all-purpose flour
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • 2 teaspoons ground ginger
    • 1 teaspoon mixed spice
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon ground nutmeg
    • Pinch of salt

    Wet Ingredients

    • 150g (¾ cup) dark brown sugar
    • 150g (½ cup) black treacle/molasses
    • 100g (⅓ cup) golden syrup
    • 125ml (½ cup) whole milk
    • 125ml (½ cup) vegetable oil or melted butter
    • 1 large egg, room temperature
    • 2 teaspoons vanilla extract

    Optional Glaze

    • 2 tablespoons golden syrup, warmed

    Fresh Addition

    • 2 tablespoons finely grated fresh ginger (optional)

    Instructions

    1. Preparation
    • Preheat oven to 170°C/340°F (150°C/300°F fan-assisted)
    • Line a 2lb loaf tin with parchment paper
    • Grease the paper lightly with oil
    1. Mix Dry Ingredients
    • Sift flour, baking powder, and baking soda into a large bowl
    • Add ground ginger, mixed spice, cinnamon, nutmeg, and salt
    • Whisk to combine thoroughly
    1. Combine Wet Ingredients
    • In a separate bowl, mix dark brown sugar, treacle/molasses, and golden syrup
    • Heat milk until warm (not hot)
    • Add milk, oil, egg, and vanilla to sugar mixture
    • Stir in fresh grated ginger if using
    1. Create Batter
    • Make a well in dry ingredients
    • Pour wet mixture into well
    • Fold gently until just combined
    • Don’t overmix; some small lumps are fine
    1. Bake
    • Pour batter into prepared tin
    • Bake 50-60 minutes
    • Test with skewer; should come out clean
    • Cool in tin for 10 minutes
    1. Finish
    • Brush warm cake with heated golden syrup
    • Cool completely before slicing
    See also  Crispy Cabbage and Egg Fritters Recipe

    Nutritional Information

    Per slice (based on 10 slices):

    • Calories: 325
    • Total Fat: 12g
    • Carbohydrates: 52g
    • Protein: 4g
    • Fiber: 1g
    • Sugar: 32g

    Pro Tips and Tricks

    1. Room temperature ingredients ensure better incorporation and even baking
    2. Don’t overmix the batter; stop when ingredients are just combined
    3. Test doneness 5 minutes before recommended time
    4. Place foil over cake if browning too quickly
    5. Store with a slice of apple to maintain moisture

    Variations

    1. Gluten-Free Version
    • Replace flour with gluten-free blend
    • Add ½ teaspoon xanthan gum
    1. Dairy-Free Adaptation
    • Use plant-based milk
    • Replace butter with coconut oil
    1. Spice Variations
    • Add cardamom for Indian twist
    • Include allspice for extra warmth
    • Double ginger for more heat
  • Chocolate Banana Oat Cake Recipe

    Chocolate Banana Oat Cake Recipe

    hocolate Banana Oat Cake Recipe

    Ingredients

    • 150 g (1 ½ cups) oat flakes
    • 150 g (⅔ cup) milk
    • 2 eggs
    • 2 bananas, mashed
    • 1 g (optional) sweetener (like stevia or honey, depending on your taste)
    • 5 g (1 tsp) baking powder
    • 30 g (¼ cup) cocoa powder
    • 30 g (1 oz) walnuts, chopped
    • 30 g (1 oz) dark chocolate, melted or chopped (for topping)

    Instructions

    1. Prepare the Oats

    In a small bowl, combine 150 g of oat flakes with 150 g (⅔ cup) of milk. Let the oats soak for about 10 minutes. This softens the oats, allowing them to blend seamlessly into the cake batter and provide a tender texture to the cake.

    2. Prepare the Batter

    • In a separate bowl, mash 2 ripe bananas until they form a smooth, lump-free mixture. Bananas will add natural sweetness and moisture to the cake.
    • In a large mixing bowl, whisk together 2 eggs with 1 g of sweetener (optional). If your bananas are very ripe, you may not need the additional sweetener. Adjust based on your taste preference.
    • Add the mashed bananas, 30 g (¼ cup) of cocoa powder, and 5 g (1 tsp) of baking powder to the egg mixture. Stir well until all the ingredients are combined and the batter is smooth.

    3. Combine Ingredients

    Once the oats have softened in the milk, add them to the banana and egg mixture. Stir until the oats are fully incorporated into the batter, ensuring an even consistency.

    4. Add Walnuts

    Fold in 30 g (1 oz) of chopped walnuts. The walnuts add a satisfying crunch and a nutty flavor that pairs beautifully with the chocolate and banana.

    5. Bake

    • Preheat your oven to 180°C (350°F).
    • Grease a cake pan or line it with parchment paper to prevent sticking.
    • Pour the batter into the prepared cake pan, spreading it evenly.
    • Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The cake should be firm but slightly springy to the touch.

    6. Add Chocolate

    Once the cake has fully cooled, melt 30 g (1 oz) of dark chocolate and drizzle it over the top of the cake. You can also chop the dark chocolate and sprinkle it on top if you prefer a chunkier texture.

    7. Serve

    Optionally, garnish the cake with more chopped walnuts or other toppings like fresh berries, shredded coconut, or a dusting of cocoa powder. Slice and enjoy!

    Nutritional Information (per slice, serves 8)

    • Calories: 200 kcal
    • Protein: 6 g
    • Carbohydrates: 28 g
    • Fat: 8 g
    • Saturated Fat: 2.5 g
    • Fiber: 4 g
    • Sugar: 10 g (from bananas and chocolate)
    • Sodium: 100 mg
  • Poured Hot Milk Into Dates

    Poured Hot Milk Into Dates

    Poured Hot Milk Into Dates, and the Result Was Amazing>
    If you’re looking for a quick, healthy, and delicious way to boost your energy and improve digestion, this 5-minute hot milk and dates recipe is a game-changer. Packed with nutrients, it’s perfect as a warming breakfast, a soothing bedtime drink, or a nutritious snack. Plus, it’s incredibly easy to make!
    Why Dates and Milk Are a Perfect Combo
    Nutrient-Rich: Dates are full of fiber, natural sugars, and vitamins, while milk provides protein, calcium, and vitamin D. Together, they create a powerhouse drink.
    Supports Digestion: This combination soothes the digestive system and helps flush out toxins.
    Boosts Energy: Ideal for a quick pick-me-up, this drink keeps you feeling satisfied and energized.
    Improves Sleep: The natural sweetness of dates and the warm milk promote relaxation and better sleep quality.
    Hot Milk and Dates Recipe
    Ingredients:
    1 cup milk (your choice: cow’s milk, almond milk, or oat milk)
    3–5 pitted dates
    1/4 tsp cinnamon (optional)
    A small pinch of cardamom powder (optional)
    Instructions:
    Heat the Milk: Pour the milk into a small saucepan and warm it over medium heat. Don’t let it boil.
    Add the Dates: Drop the dates into the warm milk and let them simmer for 2–3 minutes. This softens the dates and infuses the milk with their natural sweetness.
    Blend (Optional): For a smooth and creamy drink, blend the milk and dates together until frothy.
    Add Spices: Sprinkle cinnamon or cardamom for extra flavor and health benefits.
    Serve: Pour the warm drink into a mug and enjoy immediately!
    The Amazing Benefits of This Recipe
    Energy Booster: Great as a morning drink or pre-workout snack.
    Supports Digestion: Eases bloating and promotes gut health.
    Strengthens Bones: The calcium from milk and minerals from dates are excellent for bone health…
    Try this simple recipe today and enjoy its comforting, nutritious goodness. It’s a quick way to treat yourself while giving your body the nourishment it needs!

  • Classic Homemade Bread Recipe

    Classic Homemade Bread Recipe

    Classic Homemade Bread Recipe

    Ingredients:

      • Warm water: 1 ½ cups (370 ml)
      • Dry yeast: 2 tablespoons (10 g)
      • Flour: 4 cups (500 g)
      • Salt: 1 teaspoon

    Directions:

    1. Activate the Yeast:
    In a large mixing bowl, combine warm water and dry yeast. Stir gently and let it sit for 5-10 minutes until the yeast is dissolved and foamy.

    2. Prepare the Dough:
    Add the flour and salt to the yeast mixture. Mix with a wooden spoon or your hands until a rough dough forms.

    3. Knead the Dough:
    Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic. If the dough is too sticky, add more flour, one tablespoon at a time.

    4. First Rise:
    Place the dough in a clean, lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.

    5. Shape the Dough:
    Punch down the risen dough to release air bubbles. Shape it into a loaf and place it on a parchment-lined baking sheet or in a greased loaf pan.

    6. Second Rise:
    Cover the shaped dough with a cloth and let it rise again for 30-45 minutes until doubled in size.

    7. Bake the Bread:
    Preheat the oven to 200°C (400°F). Bake for 25-30 minutes until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.

    8. Cool and Serve:
    Let the bread cool on a wire rack before slicing. Enjoy your homemade bread warm or at room temperature!

    Tips:

      • For a softer crust, brush the loaf with melted butter after baking.
    • Add seeds or herbs to the dough for extra flavor.

    Reasons to Love This Recipe:

      • Easy to make with simple ingredients.
      • Perfect for beginners.
    • Soft, fluffy texture with a crispy crust.
    • Versatile for different types of bread.
  • Healthy Apple Oatmeal Pie

    Healthy Apple Oatmeal Pie

    Healthy Apple Oatmeal Pie

    Table of Contents

    Ingredients

     

      • 1 cup (100 g) oatmeal
      • 3 medium apples, peeled and chopped
      • 1/2 cup (120 ml) water

     

      • 1 banana, mashed
      • 100 g (3.5 oz) dried cranberries, rinsed in hot water
      • 100 g (3.5 oz) raisins, rinsed in hot water

     

      • 2 eggs
      • 1 tsp baking powder
      • 1 tsp ground cinnamon (optional)

     

    • 1/2 cup (50 g) favorite nuts, chopped

    Directions

    Prepare the Wet Ingredients:

      • Preheat your oven to 360°F (180°C).

     

    • In a large mixing bowl, mash the banana.
    • Add the chopped apples, water, eggs, and cinnamon. Mix well.

    Combine the Dry Ingredients:

     

    • Stir in the oatmeal, baking powder, cranberries, raisins, and chopped nuts. Mix until the ingredients are well combined and the mixture is smooth.

    Bake the Pie:

      • Grease or line a baking dish with parchment paper. Pour the mixture into the prepared dish and spread it evenly.

     

    • Bake in the preheated oven for 35–40 minutes, or until the top is golden brown and set.

    Serve:

      • Let the pie cool slightly before slicing. Serve with Greek yogurt and your favorite fresh berries, if desired.

    5 Serving Suggestions

      • Enjoy warm with a drizzle of honey or maple syrup.
      • Serve alongside a hot cup of coffee or tea for breakfast.

     

      • Pair with a scoop of vanilla ice cream for dessert.
      • Add a dollop of whipped cream and a sprinkle of cinnamon.
      • Top with fresh sliced apples or berries for extra fruitiness.

    Cooking Tips

      • Use ripe bananas for natural sweetness.
      • Toast the nuts beforehand for enhanced flavor.

     

      • For a smoother texture, blend the mixture slightly before baking.
      • Substitute cranberries and raisins with other dried fruits like chopped dates or apricots.
      • Store leftovers in the fridge for up to 3 days or freeze for later.
    See also  The Best Soft Chocolate Chip Cookies

    Nutritional Benefits

      • Oats: High in fiber and good for heart health.
      • Apples: Packed with vitamins and antioxidants.

     

    • Nuts: Provide healthy fats and protein.

    Dietary Information

      • Vegetarian-friendly.

    Nutritional Facts (Per Slice – Serves 8)

      • Calories: 180
      • Protein: 5 g

     

      • Carbohydrates: 30 g
      • Fat: 6 g
      • Fiber: 4 g

     

    • Sugar: 14 g
  • Quark Cake Recipe

    Quark Cake Recipe

    Quark Cake Recipe

    Table of Contents

    Ingredients

    Main Ingredients:

      • 220g (1 cup) granulated sugar

     

      • 5 large eggs, room temperature
      • 1 packet (8g) vanilla sugar
      • 220g (1 cup) unsalted butter or margarine, softened

     

      • 320g (11.3 oz) quark (German-style curd cheese)
      • 300g (2½ cups) all-purpose flour
      • 3 teaspoons (15g) baking powder

     

    • Powdered sugar, for dusting

    Equipment Needed:

      • 9-inch (23cm) springform pan

     

      • Electric mixer
      • Parchment paper
      • Fine mesh sieve, for dusting powdered sugar

     

     Instructions

     

    Making the Batter:

      1. In a large bowl, combine:
          • Softened butter or margarine
          • Granulated sugar
          • Vanilla sugar

        Beat together using an electric mixer for about 5 minutes, until the mixture is light and fluffy.

      2. Add the eggs one at a time, beating well after each addition to ensure the mixture is smooth.

     

    1. Gently fold in the quark until just combined—do not overmix.
    2. In a separate bowl, whisk together:
        • Flour
        • Baking powder

       

    3. Gradually fold the dry ingredients into the wet mixture until combined. Do not overmix to avoid a dense cake.

    Baking Process:

      1. Pour the batter into the prepared springform pan, smoothing the top with a spatula.

     

    1. Bake in the preheated oven for 60 minutes or until:
        • The cake is golden brown on top.
        • A skewer inserted into the center comes out clean.
        • The cake has a slight wobble in the center when gently shaken.

       

    Finishing:

      1. Cool the cake in the pan for 15 minutes before removing the sides of the springform.
      2. Let the cake cool completely on a wire rack.

     

    1. Dust generously with powdered sugar before serving.

    Pro Tips

      • Use room temperature ingredients: This helps the butter, eggs, and quark mix together more smoothly, resulting in a fluffier cake.
      • Be gentle when folding in the dry ingredients to avoid overworking the batter, which could result in a dense cake.

     

    • Test doneness with a skewer: A clean skewer inserted into the center of the cake indicates it’s done.
    • Chill the cake before slicing: If you prefer a firmer texture, chilling the cake for a bit before serving can help.
    • Add lemon zest: For an added burst of flavor, you can add 1 tablespoon of lemon zest into the batter for a slight citrus note.
  • Apple Brownie with Dark Chocolate and Cranberries

    Apple Brownie with Dark Chocolate and Cranberries

    Apple Brownie with Dark Chocolate and Cranberries

    Table of Contents

    Ingredients:

    For the Brownie:

    • Applesauce – 180g (6.3 oz)
    • Dark chocolate – 150g (5.3 oz)
    • 3 eggs
    • Dried cranberries – 30g (1 oz)
    • Orange zest (optional)
    • Any starch (cornstarch, potato starch, or similar) – 40g (1.4 oz)
    • Baking powder – 1 tsp
    • A pinch of salt

    For Decoration (optional):

    • Melted chocolate – for drizzling
    • Pistachios – chopped (for garnish)

    Directions:

    1. Preheat the Oven:
      • Preheat your oven to 180°C (350°F).
      • Grease and line a square baking pan (approximately 20×20 cm or 8×8 inches) with parchment paper.
    2. Prepare the Wet Ingredients:
      • In a large bowl, whisk together the applesauce and eggs until smooth.
      • If using, add the orange zest to the wet mixture for a citrusy flavor boost.
    3. Melt the Chocolate:
      • Break the dark chocolate into pieces and melt it in a heatproof bowl over a double boiler or microwave in short intervals. Stir until smooth and allow to cool slightly before adding it to the mixture.
    4. Mix the Dry Ingredients:
      • In a separate bowl, combine the starch, baking powder, and a pinch of salt.
      • Gradually add this dry mixture to the wet ingredients, stirring until fully combined.
    5. Add the Cranberries:
      • Fold in the dried cranberries, mixing them evenly throughout the batter.
    6. Bake the Brownie:
      • Pour the batter into the prepared baking pan and spread it evenly.
      • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
    7. Cool and Decorate:
      • Allow the brownie to cool completely before slicing.
      • If desired, drizzle with melted chocolate and sprinkle with chopped pistachios for a decorative touch.
    See also  No-Bake Chocolate Roll

    Serving Suggestions:

    • Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
    • Pair with a hot cup of coffee or tea for an afternoon treat.
    • Top with fresh berries or a sprinkle of powdered sugar for extra sweetness.
    • Enjoy as a breakfast treat with a cup of yogurt.
    • Serve as a dessert for family gatherings or dinner parties.
  • No-Knead French Baguette Recipe

    No-Knead French Baguette Recipe

    No-Knead French Baguette Recipe

    Table of Contents

    Ingredients

    For 3 small baguettes:

    • Water: 300ml (10.1 fl oz)
    • Active dry yeast: 6g (2 teaspoons)
    • Bread flour: 380g (13.4 oz / 3 cups)
    • Salt: 8g (1½ teaspoons)

    Instructions

    1. Prepare the Yeast Mixture
    • Pour 300ml of lukewarm water (around 110°F/43°C) into a large mixing bowl
    • Add 6g of active dry yeast
    • Stir gently until the yeast completely dissolves
    1. Create the Dough
    • Add 380g bread flour and 8g salt to the yeast mixture
    • Mix with a wooden spoon until no dry flour remains visible
    • The dough will look shaggy and irregular – this is perfectly normal
    • Spray the dough surface lightly with water
    1. First Rise
    • Cover the bowl with plastic wrap or a damp kitchen towel
    • Let the dough rest at room temperature (68-72°F/20-22°C) for 60-90 minutes
    • The dough should double in volume
    1. Shape the Baguettes
    • Dust your work surface generously with flour
    • Flour your hands well to prevent sticking
    • Gently turn out the dough onto the floured surface
    • Using a lightly oiled bench scraper, divide the dough into 3 equal portions
    • Without pressing or kneading, shape each portion into an elongated form
    1. Final Preparation
    • Transfer the shaped baguettes to a baking sheet
    • Spray each baguette lightly with water
    • Dust the tops with flour
    • Using kitchen scissors, make diagonal cuts across each baguette
    1. Baking
    • Preheat oven to 240°C/464°F with steam function if available
    • If no steam function, place a shallow pan of hot water on the bottom rack
    • Bake for 25 minutes until golden brown and crusty
    See also  Classic Apple Pie with Lemon Cream Filling

    Nutritional Information

    Per baguette (when divided into 3):

    • Calories: 420
    • Carbohydrates: 85g
    • Protein: 14g
    • Fat: 1.5g
    • Fiber: 3g
    • Sodium: 780mg

    Expert Tips and Tricks

    • Use room temperature water in summer and slightly warm water in winter
    • The wetter the dough, the more open and airy the crumb structure
    • Create steam in your oven by spraying water on the walls when you put the bread in
    • For extra crustiness, leave the baguettes in the turned-off oven with the door cracked for 5-10 minutes after baking
    • Using a pizza stone or baking steel will improve the crust development

    Variations and Substitutions

    • Replace 20% of bread flour with whole wheat flour for a heartier version
    • Add 2 tablespoons of olive oil for a softer crumb
    • Incorporate herbs like rosemary or thyme for flavored baguettes
    • Use all-purpose flour if bread flour isn’t available (though the texture will be slightly different)
    • Add 1 tablespoon of honey for a slightly sweeter taste and better browning
  • Crispy Mini Baguettes Recipe

    Crispy Mini Baguettes Recipe

    Crispy Mini Baguettes Recipe

    Table of Contents

    Ingredients:

      • 200g flour

     

      • 2g caster sugar
      • 3g dehydrated baker’s yeast
      • 2g salt

     

    • 130ml lukewarm water
    • 1 teaspoon olive oil

    Directions:

      1. Mix the Dry Ingredients:
          • In a large mixing bowl, combine 200g of flour, 2g of caster sugar, 3g of dehydrated baker’s yeast, and 2g of salt.

         

      2. Add Water and Mix:
        • Slowly pour 130ml of lukewarm water into the dry ingredients. Mix well until a dough forms.

     

      1. Let the Dough Rest:
        • Cover the dough and let it rest for 15 minutes.
      2. Add Olive Oil and Knead:
          • After resting, add 1 teaspoon of olive oil to the dough.

         

        • Knead the dough for 5 minutes, until it becomes smooth and elastic.
      3. Shape the Dough:
          • Lightly oil your work surface, then continue to knead the dough, forming it into a ball.

         

      4. Let the Dough Rise:
        • Place the dough in a bowl, cover it, and let it rise for 30 to 45 minutes until it doubles in size.

     

      1. Shape the Baguettes:
        • After the dough has risen, divide it into smaller portions and shape each one into mini baguettes.
        • Cover and let them rest for an additional 5 minutes.

     

      1. Preheat the Oven:
        • Preheat your oven to 220°C (without the fan). Place an empty container in the oven to create steam later.
      2. Prepare the Baguettes for Baking:
          • Make shallow notches on the top of each baguette and spray them lightly with water.

         

      3. Bake the Baguettes:
          • Place the mini baguettes in the preheated oven.
          • Pour hot water into the empty container to create steam, which helps to achieve a crispy crust.

         

        • Bake for 15-20 minutes, keeping an eye on them to avoid over-browning.
      4. Final Touch:
          • Optionally, spray the oven with a little water during the baking process to enhance the crispiness of the crust.

         

      5. Cool and Serve:
        • Once the baguettes are golden and crispy, remove them from the oven and let them cool on a wire rack.

     

    Serving Suggestions:

    • Serve warm with butter, cheese, or jam for breakfast.
    • Use the mini baguettes to make sandwiches, or serve alongside soups and salads.

    Cooking Tips:

      • Knead the dough well to develop the gluten, which will give the baguettes a better structure.

     

    • If the crust isn’t crispy enough, leave the baguettes in the oven for a few extra minutes but keep an eye on them to prevent burning.

    Nutritional Benefits:

      • Flour provides carbohydrates for energy.
      • Olive oil adds healthy fats.

     

    • Yeast helps in digestion and contributes to the airy texture of the bread.

    Nutritional Facts (per serving):

      • Calories: 180
      • Protein: 5g

     

    • Carbohydrates: 32g
    • Fat: 3g
  • Greek Yogurt Cake with Vanilla

    Greek Yogurt Cake with Vanilla

    Greek Yogurt Cake with Vanilla

    Table of Contents

    Ingredients:

      • Sugar: 1 cup
      • Vanilla Essence: 1 teaspoon

     

    • Greek Yogurt: 5 individual cups (about 700g or 24 oz), natural flavor
    • Cornstarch (optional): 3 tablespoons

    Directions:

      • Step 1: Mix the Ingredients
          • In a large mixing bowl, combine 1 cup of sugar, 1 teaspoon of vanilla essence, and 5 cups of natural Greek yogurt.

         

        • If you want a thicker texture, add 3 tablespoons of cornstarch (optional).
        • Mix the ingredients thoroughly until there are no lumps.

     

    • Step 2: Prepare the Mold
      • Pour the mixture into a 20 cm (8-inch) round mold, ensuring the surface is smooth.
    • Step 3: Bake the Cake
        • Preheat the oven to 180°C (350°F).

       

      • Place the cake in the oven and bake for 50 minutes or until golden brown on top and set in the middle.
    • Step 4: Cool and Serve
        • Let the cake cool in the mold before removing it. Slice and serve.

       

    Serving Suggestions:

      1. Serve with a drizzle of honey for extra sweetness.
      2. Top with fresh fruits like berries or sliced peaches for a fruity twist.

     

      1. Dust with powdered sugar before serving for a decorative touch.
      2. Add a dollop of whipped cream for added indulgence.
      3. Serve with a side of vanilla ice cream for a cool contrast.

     

    Cooking Tips:

      1. If you prefer a smoother texture, strain the Greek yogurt for a few hours before using.
      2. Make sure to mix the ingredients well to avoid any lumps in the batter.
      3. Use a springform pan for easy removal of the cake.

     

    1. If the top starts browning too quickly, cover with foil during the last 10-15 minutes of baking.
    2. Let the cake cool completely before slicing to ensure clean cuts.

    Nutritional Benefits:

      • Greek Yogurt: Rich in protein, calcium, and probiotics, supporting gut health.

     

    • Cornstarch: Adds structure to the cake, keeping it light and airy.

    Dietary Information:

      • Gluten-Free: This cake is naturally gluten-free when made with cornstarch.
      • Vegetarian-Friendly: This recipe is suitable for vegetarians as it contains no meat products.

     

    • Dairy-Free Option: Substitute the Greek yogurt with a dairy-free alternative, such as coconut yogurt, for a dairy-free version.

    Nutritional Facts (per slice, based on 8 servings):

      • Calories: 220
      • Protein: 8g

     

      • Fat: 5g
      • Carbohydrates: 35g
      • Fiber: 0g

     

    Storage:

    • Store leftover cake in an airtight container in the refrigerator for up to 3 days.
    • You can freeze the cake for up to 1 month. Thaw in the refrigerator overnight before serving.
  • Flourless Lentil Bread: A Healthy, Protein-Rich Alternative to Traditional Bread

    Flourless Lentil Bread: A Healthy, Protein-Rich Alternative to Traditional Bread

    Flourless Lentil Bread: A Healthy, Protein-Rich Alternative to Traditional Bread

    Table of Contents

    Ingredients

    For one loaf (approximately 700g):

    • 200g dried lentils (1 cup)
    • 40g sesame seeds (1/4 cup)
    • 20g flax seeds (2 tablespoons)
    • 30g psyllium husk powder (3 tablespoons)
    • 120ml water (1/2 cup)
    • 10g baking powder (2 teaspoons)
    • 2 teaspoons ground coriander
    • 1 teaspoon sweet paprika
    • 1 teaspoon dried garlic powder
    • Salt and black pepper to taste
    • Vegetable oil for greasing

    Step-by-Step Instructions

    Preparation Phase (2-3 hours)

    1. Soak the lentils in cold water for 1-2 hours until they become slightly tender.
    2. Drain and rinse the soaked lentils thoroughly under cold running water.
    3. Toast sesame seeds in a dry pan over medium heat until golden and fragrant (3-5 minutes). Set aside to cool.
    4. Grind the flax seeds in a blender until finely ground.

    Making the Dough (15-20 minutes)

    1. Place the soaked lentils in a food processor or blender with 1/2 cup water.
    2. Blend until you achieve a smooth, paste-like consistency.
    3. Transfer the lentil mixture to a large mixing bowl.
    4. Add the toasted sesame seeds, ground flax seeds, ground coriander, sweet paprika, salt, and black pepper.
    5. Mix thoroughly until well combined.
    6. Add the psyllium husk powder and baking powder.
    7. Mix again until the dough becomes thick and holds together well.

    Baking Phase (50-60 minutes)

    1. Preheat your oven to 190°C (375°F).
    2. Lightly grease a standard loaf pan (9×5 inches) with vegetable oil.
    3. Transfer the dough to the prepared pan and smooth the top with a spatula.
    4. Brush the surface lightly with vegetable oil and sprinkle with dried garlic.
    5. Bake for 50-60 minutes until golden brown and a skewer inserted into the center comes out clean.
    6. Allow to cool completely before slicing (at least 1 hour).
    See also  Cheesy Baked Beef and Egg Casserole: A Hearty and Comforting Meal

    Nutritional Information

    Per slice (based on 12 slices):

    • Calories: 120
    • Protein: 7g
    • Carbohydrates: 15g
    • Fiber: 6g
    • Fat: 4g
    • Iron: 2.5mg
    • Calcium: 45mg

    Professional Tips and Tricks

    1. Ensure proper lentil soaking – this is crucial for achieving the right texture and ensuring proper digestion.
    2. Don’t skip toasting the sesame seeds – this step significantly enhances the bread’s flavor profile.
    3. Use room temperature water for blending the lentils to achieve optimal consistency.
    4. Let the bread cool completely before slicing to prevent crumbling.

    Variations and Substitutions

    • Lentil options: Any variety of lentils works well, though red lentils provide the mildest flavor.
    • Seed variations: Sunflower or pumpkin seeds can replace sesame seeds.
    • Seasoning alternatives: Try Italian herbs, cumin, or caraway seeds for different flavor profiles.
    • Psyllium alternatives: Xanthan gum (use 1/3 of the amount) can work as a substitute.