Category: quick and easy recipe

Savory Cabbage and Carrot Frittata with Mozzarella

Ingredients
Here are the ingredients you’ll need for this delicious frittata:

Vegetables and Herbs:

• • 1/2 cabbage (approximately 600g, finely shredded)

• • 1 onion (finely chopped)
  • 2 carrots (grated)
  • A few sprigs of parsley (finely chopped, for garnish)

Batter:

• • 4 eggs
  • 4 tablespoons of flour
  • 1/4 cup of milk (50 ml)

• • 2 tablespoons of olive oil
  • 1 teaspoon of baking powder
  • 1 teaspoon of salt

• 1/2 teaspoon of black pepper
• 1 teaspoon of oregano

Cheese:

• • 100g of mozzarella cheese (shredded)

Making It Step by Step

Step 1: Prepare the Vegetables

Start by prepping your vegetables. Finely shred the cabbage using a knife or a food processor. Grate the carrots and finely chop the onion and parsley. Set them aside. This mix of vegetables will add color, crunch, and nutrition to your frittata.

Step 2: Sauté the Vegetables

Heat a tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until soft and translucent. Add the shredded cabbage and grated carrots to the pan. Cook for about 5-7 minutes, stirring occasionally, until the cabbage softens and the carrots are tender. Season with a pinch of salt and pepper to taste. Once cooked, remove the vegetables from the heat and set them aside to cool slightly.

Step 3: Prepare the Egg Batter

In a large mixing bowl, whisk the eggs until they are well beaten and slightly frothy. Add the flour, milk, olive oil, baking powder, salt, black pepper, and oregano to the eggs. Whisk everything together until the batter is smooth and free of lumps. This batter will bind the vegetables together and give the frittata its fluffy texture.

Step 4: Combine the Vegetables and Batter

Once the sautéed vegetables have cooled slightly, gently fold them into the egg batter. Make sure the vegetables are evenly distributed throughout the mixture. This will ensure that each bite of the frittata is packed with flavor and texture.

Step 5: Add the Mozzarella Cheese

Fold in the shredded mozzarella cheese, reserving a little to sprinkle on top of the frittata. The mozzarella will melt as the frittata cooks, adding a delicious creaminess to the dish.

Step 6: Cook the Frittata

Preheat your oven to 180°C (350°F). Grease an oven-safe skillet or baking dish with olive oil. Pour the vegetable and egg mixture into the prepared pan, spreading it out evenly with a spatula. Sprinkle the remaining mozzarella cheese on top.
Place the frittata in the preheated oven and bake for 20-25 minutes, or until the frittata is set and the top is golden brown. To check if it’s done, insert a toothpick or knife into the center; it should come out clean when the frittata is fully cooked.

Step 7: Garnish and Serve

Once the frittata is cooked, remove it from the oven and let it cool for a few minutes before slicing. Garnish with fresh parsley for a pop of color and extra flavor. Serve the frittata warm, either on its own or with a side of salad, bread, or yogurt for a complete meal.

Cooking Tips

• • Vegetable Variations: Feel free to add other vegetables to the mix, such as bell peppers, spinach, or zucchini. Just be sure to sauté them before adding them to the batter to remove excess moisture.
  • Cheese Options: If you prefer, you can swap out mozzarella for other cheeses like cheddar, gouda, or feta. Each will give the frittata a different flavor and texture.
  • Even Cooking: To ensure the frittata cooks evenly, avoid overloading the batter with too many vegetables or cheese. Stick to the proportions in the recipe for the best results.

• Make It Spicy: If you like a bit of heat, you can add a pinch of chili flakes or cayenne pepper to the egg batter for a spicy kick.

Storage

• • In the Refrigerator: This frittata stores well in the fridge. Place any leftovers in an airtight container and store them in the refrigerator for up to 3 days. To reheat, simply microwave it for a minute or two, or warm it up in the oven at a low temperature until heated through.

• In the Freezer: You can also freeze this frittata. Once it’s completely cooled, slice it into individual portions, wrap each piece in plastic wrap, and store them in a freezer-safe bag or container for up to 2 months. To reheat, thaw overnight in the fridge and then reheat in the oven or microwave.

Nutritional Facts (Per serving, based on 6 servings)

• • Calories: Approximately 250 kcal

• • Protein: 12g
  • Carbohydrates: 15g
  • Fat: 15g

• Fiber: 3g
• Calcium: 20% of the recommended daily intake
• Iron: 8% of the recommended daily intake

Sweet Fritter Ingredients
Egg – use one large egg (or see below for a substitute)

Sugar – use granulated white sugar

Greek yogurt – any thick, full-fat yogurt will work

Flou – use all-purpose flour (not self-rising flour)

Milk – use full-fat milk for the best results

Baking powder – not baking soda!

Zest – use a combination of lemon and orange zest, or leave it out if you prefer

Sweet Fritter Variations
If you don’t like sugar-sprinkled fritters, you can also make glazed ones. To make a glaze, simply mix together ½ cup melted butter, 2 tsp vanilla extract, 4 cups powdered (fine) sugar, and just enough milk to thin the mixture out. Allow the fritters to cool slightly before you dip them in the glaze.

Tips
It’s important to fry the fritters at the right temperature—aim for about 350°F. Don’t make your oil too hot, otherwise the donuts will burn before the dough is cooked through. The oil should also not be too cold, otherwise the donuts will absorb too much oil, making them oily.

Use a neutral oil suitable for frying at higher temperatures. Canola oil, peanut oil, sunflower oil, or corn oil will be suitable. If you want to reuse the oil, allow it to cool, and strain it. You can use it a few more times for more batches of fritters.

To make sure the fritters are all equally-sized, use an ice cream scoop. After you scooped the batter, flatten the surface, and then release the batter into the dough.

You can make this recipe without the egg, and add ¼ cup yogurt instead.

Can I Make Sweet Fritters in the Airfryer?
This recipe won’t work in the Airfryer because the batter is too thin.

What To Serve with Sweet Fritters
Serve them as we did: sprinkled with granulated sugar or powdered sugar.

You can also serve the with chocolate sauce, caramel sauce, or custard.

If you prefer, you can fill the dough with fruit preserves or jelly.

How To Store Sweet Fritters
The fritters are best served fresh, but leftovers can be stored in an airtight container (at room temperature) for up to 3 days.

Ingredients
EGG
1
SUGAR
100g
GREEK YOGURT
250g
FLOUR
250g
MILK
150ml
BAKING POWDER
16g
LEMON AND ORANGE ZEST
Instructions

Mix the egg and sugar in a large mixing bowl.

Step 1
Add lemon and orange zest, Greek yogurt and mix well.

Step 2
Add the milk and whisk.

Step 3
Mix baking powder and flour together and add to the yogurt mixture.

Step 4
Mix very well until the batter is smooth.

Step 5
Use two teaspoons to drop into the hot oil.

Step 6
Cook until golden brown.

Step 7
Coat with granulated sugar.

Step 8

read more on: https://www.cookist.com/sweet-fritters-you-wont-be-able-to-stop-at-one/p3/
https://www.cookist.com/

Lemon Custard Layered with Savoiardi Biscuits

Ingredients

For the Dessert:

• Savoiardi biscuits: 200 g
• Milk: 100 ml (for soaking the Savoiardi biscuits)

For the Lemon Custard:

• • Eggs: 2 large
  • Lemon juice: 30 ml (approximately 2 tablespoons)
  • Sugar: 60 g

• • Cornstarch: 50 g
  • Milk: 500 ml (for the custard)
  • Condensed milk: 2 tablespoons

• Butter: 30 g

Instructions (Step-by-Step)

Step 1: Prepare the Lemon Custard

1. 1. Separate the eggs: Begin by separating 2 large eggs into yolks and whites. Place the yolks in a medium bowl and set the whites aside for another recipe or discard them if not needed.
   2. Mix the egg yolks and sugar: Add 60 g of sugar to the egg yolks and whisk together until smooth and pale. This should take about 2-3 minutes of vigorous whisking.

1. 1. Add the lemon juice and starch: Once the egg yolks and sugar are well combined, add 30 ml of lemon juice and 50 g of cornstarch. Whisk until smooth, making sure there are no lumps.
   2. Heat the milk: In a medium saucepan, heat 500 ml of milk over medium heat until it begins to simmer. Be careful not to let it boil.
   3. Temper the egg mixture: Slowly pour a small amount of the hot milk into the egg mixture, whisking constantly. This will help prevent the eggs from scrambling. Gradually add the rest of the hot milk while whisking continuously.

1. Cook the custard: Pour the entire mixture back into the saucepan and return it to medium-low heat. Stir constantly with a whisk or spatula until the mixture thickens and reaches a smooth, pudding-like consistency. This should take about 5-7 minutes.
2. Add condensed milk and butter: Once the custard has thickened, remove it from the heat. Stir in 2 tablespoons of condensed milk and 30 g of butter. Mix until the butter is fully melted and the custard is smooth. Set the custard aside to cool slightly.

Step 2: Assemble the Dessert

1. 1. Soak the Savoiardi biscuits: Pour 100 ml of milk into a shallow bowl. Quickly dip each Savoiardi biscuit into the milk, making sure not to soak them for too long, as they can become too soggy. The biscuits should be moist but still hold their shape.

1. 1. Layer the biscuits: In a serving dish or individual dessert cups, arrange a layer of soaked Savoiardi biscuits at the bottom.
   2. Add a layer of custard: Spoon a generous layer of the lemon custard over the biscuits, spreading it evenly.
   3. Repeat the layers: Continue layering the soaked Savoiardi biscuits and custard until you run out of ingredients. The top layer should be custard.

Step 3: Chill and Serve

1. Chill the dessert: Cover the dessert with plastic wrap and refrigerate for at least 2-3 hours, or until it is fully set and chilled. This allows the flavors to meld together and the custard to firm up.
2. Garnish and serve: Before serving, you can garnish the dessert with a sprinkle of lemon zest, a dusting of powdered sugar, or some fresh berries for added flavor and decoration.

Cooking Tips

• • Soaking the biscuits: When soaking the Savoiardi biscuits in milk, be sure to dip them quickly. They absorb liquid very fast and can easily become too soggy if left in the milk for too long.

• • Make it tangier: If you prefer a stronger lemon flavor, feel free to increase the amount of lemon juice to 40 ml. You can also add some lemon zest to the custard for an extra citrusy punch.
  • Use a double boiler: If you’re worried about curdling the eggs while making the custard, you can use a double boiler to gently heat the custard mixture. This method provides more control over the temperature and helps prevent the eggs from cooking too quickly.
  • Add vanilla: For a richer, more complex flavor, you can add a teaspoon of vanilla extract to the custard mixture when cooking it. Vanilla pairs beautifully with lemon.

• Serving ideas: This dessert can be served in a large trifle dish, in individual cups, or even as a layered dessert in glass jars for a beautiful presentation.

Storage

• • Refrigeration: Store the dessert in the refrigerator, covered, for up to 3 days. Make sure to keep it chilled until ready to serve, as the custard needs to stay cold.
  • Freezing: This dessert does not freeze well due to the custard’s delicate texture. It is best enjoyed fresh and chilled from the fridge.

Nutritional Facts (Per Serving, Based on 6 Servings)

• • Calories: 300 kcal
  • Protein: 6 g
  • Carbohydrates: 42 g

• • Fat: 12 g
  • Fiber: 1 g
  • Sugar: 22 g

• Sodium: 150 mg
• Calcium: 20% DV
• Iron: 6% DV

avory Puff Pastry with Ham, Cheese, and Béchamel Sauce Recipe

Ingredients:

For the Puff Pastry:

• • 500g puff pastry
  • 50g mustard

• • 200g ham, thinly sliced
  • 200g cheese, grated or thinly sliced (cheddar, Gruyère, or Swiss)
  • 1 egg, for egg wash

For the Béchamel Sauce:

• • 30g butter
  • 25g flour
  • 300ml milk

• • 4g nutmeg
  • 5g black pepper
  • 10g salt

• 30g grated Parmesan cheese

For Garnish:

• 40g pickled cucumbers, finely chopped

Directions:

1. Prepare the Puff Pastry:

1. 1. Preheat Oven: Preheat your oven to 180°C (356°F).

1. Roll Out the Puff Pastry: On a lightly floured surface, roll out the 500g puff pastry to your desired thickness. You can make it thinner for a lighter texture or thicker for a heartier bite.
2. Spread Mustard: Evenly spread 50g mustard over the puff pastry using a spatula or the back of a spoon.

2. Add the Fillings:

1. 1. Layer Ham and Cheese: Arrange 200g ham evenly over the mustard-covered pastry. Then sprinkle or layer 200g cheese on top of the ham.

3. Fold and Seal:

1. Shape the Pastry: Fold the puff pastry over the filling to create a sealed pocket or roll, depending on your preferred shape.
2. Egg Wash: Beat 1 egg and brush it over the top of the pastry to give it a glossy, golden finish when baked.

4. Bake the Puff Pastry:

1. 1. Bake: Place the prepared pastry on a baking sheet lined with parchment paper. Bake in the preheated oven for 20 minutes, or until the pastry is golden and puffed.

5. Prepare the Béchamel Sauce:

1. 1. Make a Roux: In a medium saucepan, melt 30g butter over medium heat. Once melted, add 25g flour and whisk continuously for 2 minutes until a smooth paste forms.
   2. Add Milk: Gradually pour in 300ml milk, whisking constantly to avoid lumps. Cook, whisking often, until the sauce thickens to your liking.
   3. Season the Sauce: Stir in 4g nutmeg, 5g black pepper, 10g salt, and 30g grated Parmesan cheese. Continue stirring until the cheese has melted and the sauce is smooth.

6. Finish and Serve:

1. 1. Cool and Serve: Once the puff pastry is golden brown, remove it from the oven and allow it to cool slightly on a wire rack.
   2. Serve with Béchamel: Serve the warm puff pastry with the béchamel sauce drizzled on top or on the side for dipping.
   3. Garnish: Sprinkle finely chopped pickled cucumbers over the top for a burst of tangy flavor and extra texture.

Nutritional Information (per serving):

• • Calories: 350 kcal
  • Protein: 15g
  • Fat: 22g

• • Carbohydrates: 25g
  • Fiber: 1g
  • Sugar: 3g

• Sodium: 600mg

Delicious Chocolate Topped Buns with Pistachios

Ingredients

For the Dough:

• • 200 ml warm milk
  • 8 g yeast
  • 70 g sugar

• • 20 g vegetable oil
  • 30 g melted butter
  • Pinch of salt

• • 10 g vanilla sugar
  • 2 eggs
  • 420 g flour

For the Topping:

• • 70 g butter
  • 50 g powdered sugar

• • 1 egg
  • 50 g flour
  • 10 g cocoa powder

• Pistachios (for garnish)

Instructions

Prepare the Dough:

1. 1. In a large mixing bowl, combine 200 ml of warm milk and 8 g of yeast. Let it sit for a few minutes to activate the yeast.

1. 1. Add 70 g of sugar, 20 g of vegetable oil, 30 g of melted butter, a pinch of salt, and 10 g of vanilla sugar to the milk mixture. Mix well.
   2. Add 2 eggs and mix until combined.
   3. Gradually add 420 g of flour to the mixture, stirring until a dough forms.

1. Knead the dough until it is smooth and elastic.
2. Cover the dough and let it rise in a warm place for 40-50 minutes or until it has doubled in size.

Shape the Buns:

1. 1. After the dough has risen, divide it into 12 equal parts.
   2. Shape each part into a bun and place them on a baking sheet.
   3. Let the buns rise for about 40 minutes.

Prepare the Topping:

1. 1. In a small bowl, mix 70 g of butter, 50 g of powdered sugar, 1 egg, 50 g of flour, and 10 g of cocoa powder until smooth.
   2. Spread the topping mixture over each bun.

1. Garnish with pistachios.

Bake the Buns:

1. 1. Preheat your oven to 200°C (392°F).

1. Bake the buns for about 30 minutes or until they are golden brown.

Serve:

1. 1. Let the buns cool slightly before serving.
2. Enjoy these delicious buns with your children and loved ones!

Nutritional Insights and Serving Suggestions

These chocolate-topped buns with pistachios are not only a treat for the taste buds but also offer some nutritional benefits.

Key Ingredients:

Milk: Provides calcium, vitamin D, and protein, essential for bone health and growth, especially for children.

Yeast: Besides helping the dough rise, yeast adds B vitamins and some minerals to the buns.

Eggs: A great source of high-quality protein and various essential vitamins and minerals, including vitamin B12, riboflavin, and selenium.

Pistachios: These nuts are rich in healthy fats, protein, fiber, and antioxidants. They add a delightful crunch and nutritional boost to the buns.

Tips for Perfect Buns

1. 1. Proper Yeast Activation: Ensure the milk is warm, not hot, to activate the yeast effectively. Hot milk can kill the yeast, while cold milk won’t activate it properly.

1. 1. Kneading: Knead the dough until it is smooth and elastic to develop the gluten structure, which helps in getting soft and fluffy buns.
   2. Rising Time: Let the dough rise in a warm place. If your kitchen is cold, you can place the bowl in a slightly warm oven or near a warm spot in your house.
   3. Topping Spread: Ensure the topping mixture is spread evenly over the buns to achieve a uniform chocolate flavor and an appealing look.

Serving Suggestions

• • Breakfast Delight: Serve these buns warm with a glass of milk or hot cocoa for a delightful breakfast treat.
  • Tea Time: Pair with a cup of tea or coffee for an indulgent afternoon snack.
  • Dessert Option: These buns can be served as a dessert with a scoop of vanilla ice cream on the side.

• Party Favorite: Perfect for kids’ parties or family gatherings, these buns will surely be a hit.

Cheese Potato Bread in a Frying Pan! No Oven, No Yeast, No Egg

Ingredients

For the Bread:

– 90g strong flour (bread flour)
– 55g milk
– 10g melted unsalted butter
– A pinch of salt

For the Filling:

– 1 medium-sized potato
– 2 tablespoons mayonnaise
– Mozzarella cheese

For the Glaze:

– Honey

Instructions:

1. Mix the strong flour, milk, melted unsalted butter, and a pinch of salt to form a smooth dough. Knead it for a few minutes.
2. Roll out the dough into a circle (about 8 inches in diameter).
3. Thinly slice the potato and blanch the slices in boiling water for a few minutes until slightly tender. Drain and pat dry.
4. Spread mayonnaise over the dough.
5. Layer the potato slices on one-half of the dough.
6. Sprinkle mozzarella cheese generously over the potatoes.
7. Fold the other half of the dough over the potatoes to create a half-moon shape.
8. Heat a non-stick frying pan over medium heat and place the stuffed bread in it.
9. Cook for a few minutes on each side until golden brown and the cheese inside melts.
10. Drizzle honey over the bread while it’s still warm.
11. Slice and enjoy your delicious homemade cheese potato bread!