PST-Algerie

Category: quick and easy recipe

  • Oreo Chocolate Cheesecake Recipe

    Oreo Chocolate Cheesecake Recipe

    Oreo Chocolate Cheesecake Recipe

    Table of Contents

    Ingredients

    Crust:

      • 200g Oreo cookies (0.44 lb)
    • 70g butter, melted (0.15 lb)

    Filling:

      • 300g chocolate, melted (0.66 lb)
      • 600g cream cheese (1.32 lbs)
      • 100g cream (0.22 lb)
      • 50g condensed milk (0.11 lb)

    Topping:

      • 130g cream (0.29 lb)
      • 100g chocolate (0.22 lb)

    Directions

      1. Prepare the Crust:
          • Crush the Oreo cookies into fine crumbs.
          • Mix the melted butter with the cookie crumbs until well combined.
          • Press the mixture into the bottom of an 18×18 cm (7×7 inches) baking dish to form an even layer.

         

        • Place in the refrigerator to set while preparing the filling.
      2. Prepare the Filling:
          • In a large bowl, beat the cream cheese until smooth.

         

        • Gradually add the melted chocolate, 100g of cream, and condensed milk, mixing until well combined.
        • Pour the filling over the prepared crust and spread evenly.
      1. Prepare the Topping:
          • Heat 130g of cream until just boiling, then pour over the 100g of chocolate.
          • Stir until the chocolate is fully melted and the mixture is smooth.
          • Pour the chocolate topping over the cheesecake filling and spread evenly.

         

      2. Chill:
        • Refrigerate the cheesecake for at least 4 hours or overnight until fully set.
    1. Serve:
      • Cut into squares or slices and serve chilled. Enjoy your delicious Oreo Chocolate Cheesecake!

    Serving Suggestions

      • Serve with fresh berries or a dollop of whipped cream.
    • Pair with a hot cup of coffee or a glass of cold milk.

    Cooking Tips

      • For a smoother filling, make sure the cream cheese is at room temperature before mixing.
      • Use high-quality chocolate for the best flavor.
    • To easily cut the cheesecake, dip your knife in hot water and wipe it clean between cuts.

    Nutritional Benefits

      • Cream Cheese: Provides calcium and protein.
      • Chocolate: Rich in antioxidants.

    Dietary Information

    • Vegetarian: This recipe is suitable for vegetarians.
    • Gluten-Free Option: Use gluten-free cookies for the crust.

    Storage

      • Refrigerate: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
    • Freeze: You can freeze the cheesecake for up to 3 months. Thaw in the refrigerator before serving.

    Why You’ll Love This Recipe

      • Decadent Flavor: Combines the richness of chocolate with the creaminess of cheesecake.
      • Easy to Make: Simple steps and ingredients make this recipe accessible for any home baker.
    • Impressive Presentation: Perfect for special occasions or as a show-stopping dessert.
  • Chocolate Delight Cake

    Chocolate Delight Cake

    Chocolate Delight Cake

    Table of Contents

    Ingredients:

    For the Cake:

      • 2 eggs

     

      • A pinch of salt
      • 8g vanilla sugar
      • 100g sugar

     

      • 60ml oil
      • 70ml milk
      • 140g flour

     

    • 7g baking powder

    For the Chocolate Filling:

      • 1 tablespoon bitter cocoa

     

      • 50g sugar
      • 1 tablespoon instant coffee
      • 200ml milk

     

      • 100g dark chocolate
      • 30g butter
      • A little water

     

    • 1 teaspoon cornstarch

    For Topping:

      • Chocolate vermicelli

     

    Directions:

    Prepare the Cake Batter:

    1. Preheat the Oven:
        • Preheat your oven to 180°C (350°F). Grease and flour a cake pan with a diameter of 18/27 cm.

       

    2. Mix the Wet Ingredients:
        • In a bowl, beat the eggs with a pinch of salt, 8g of vanilla sugar, and 100g of sugar until light and fluffy.
        • Add 60ml of oil and 70ml of milk, mixing well.

       

    3. Combine Dry Ingredients:
        • In a separate bowl, sift together 140g of flour and 7g of baking powder.
        • Gradually add the dry ingredients to the wet mixture, stirring until well combined.

       

    4. Bake the Cake:
        • Pour the batter into the prepared cake pan and bake for approximately 30 minutes or until a toothpick inserted into the center comes out clean.
        • Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

       

    Prepare the Chocolate Filling: 5. Mix Cocoa and Coffee:

      • In a small saucepan, combine 1 tablespoon of bitter cocoa, 50g of sugar, 1 tablespoon of instant coffee, and 200ml of milk.

     

    • Cook over medium heat, stirring constantly, until the mixture comes to a gentle boil.
      1. Melt Chocolate:
        • Add 100g of dark chocolate and 30g of butter to the saucepan, stirring until melted and smooth.

     

    1. Thicken the Filling:
        • Mix a little water with 1 teaspoon of corn starch to create a slurry.
        • Add the slurry to the chocolate mixture, stirring constantly until it thickens.
        • Reserve half of the mixture and let it cool in the refrigerator.

       

    Assemble the Cake: 8. Layer the Cake:

     

      • Once the cake has cooled, slice it horizontally to create two layers.

     

    • Spread half of the chocolate filling evenly between the layers and over the top of the cake.
      1. Decorate:
        • Sprinkle chocolate vermicelli over the top of the cake for a decorative touch.

    Serving Suggestions:

      • Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
      • Enjoy a slice with a hot cup of coffee or tea.

    Cooking Tips:

      • Ensure the cake is completely cool before slicing to avoid crumbling.
      • Use high-quality dark chocolate for a richer flavor.

    Nutritional Benefits:

      • Dark chocolate is rich in antioxidants.
      • The cake provides a balance of carbohydrates, fats, and proteins.

    Dietary Information:

      • This recipe is vegetarian.
      • Can be made gluten-free by using gluten-free flour.

    Storage Tips:

    • Store leftovers in an airtight container at room temperature for up to 3 days.
    • For longer storage, keep in the refrigerator for up to a week. Reheat before serving.
  • Quick and Delicious Cake Roll Recipe

    Quick and Delicious Cake Roll Recipe

    Quick and Delicious Cake Roll Recipe

    Table of Contents

    When time is short, whip up this scrumptious cake roll! It’s so good, you’ll want it 3 times a week! 1f60b

    Ingredients:
    For the Cake:
    • 100g water
    • 100g milk
    • A pinch of salt
    • A pinch of sugar
    • 80g butter
    • 130g flour
    • 3 eggs

    For the Custard Filling:

    • 2 eggs
    • 150g sugar
    • 30g cornstarch
    • 400g milk
    • Vanilla extract
    • 50g butter

    Instructions

    1. In a saucepan, combine water, milk, salt, sugar, and butter. Heat until the butter melts.
    2. Add flour, stirring continuously to avoid lumps.
    3. Cook for 2-3 minutes until the mixture thickens.
    4. Transfer to a bowl and let it cool.
    5. Gradually add 3 eggs, mixing until you get a smooth, elastic dough.
    6. Spread the dough evenly in a baking form lined with parchment paper.
    7. Bake at 200°C (392°F) for 30 minutes.
    8. Allow the cake to cool.

    For the Custard Filling:

    1. In a bowl, whisk 2 eggs with sugar and cornstarch.
    2. In a saucepan, heat milk with vanilla until it thickens.
    3. Remove from heat, add the egg mixture, and stir until it thickens.
    4. Add butter and mix until melted.
    5. Spread the custard evenly over the cooled cake.
    6. Carefully roll up the cake.
    7. Refrigerate for 1 hour.
    8. Dust with powdered sugar before serving.

     

    Enjoy your delicious cake roll!

  • Soft Raisin Bread Recipe

    Soft Raisin Bread Recipe

    Soft Raisin Bread Recipe

    Table of Contents

    Ingredients

      • For the Dough:
          • Egg: 1 large

         

          • Sugar: 5 tablespoons
          • Warm milk: 300 ml
          • Yeast: 7 grams (1 heaped tablespoon)

         

          • Vegetable or olive oil: 50 ml (3.5 tablespoons)
          • Flour: 650 grams (4 cups, measured with a 250 ml cup)
          • Salt: 1/3 teaspoon

         

      • For Greasing:
        • Oil: 1/2 teaspoon

     

      • For Topping:
          • Raisins: As desired for decoration
          • Egg yolk: 1
          • Milk: 1 tablespoon

         

      • Optional Garnish:
        • Powdered sugar for sprinkling

     

    Steps to Make Soft Raisin Bread

    1. Prepare the Dough

      1. In a large mixing bowl, beat the egg lightly.
      2. Add sugar and warm milk, stirring until the sugar is fully dissolved.
      3. Sprinkle the yeast over the mixture and let it sit for 5–10 minutes until frothy. This step ensures the yeast is activated.

     

    1. Add the vegetable or olive oil, mixing thoroughly.
    2. Gradually incorporate the flour and salt, stirring until the dough starts to come together.

    2. Knead and Rest

      1. Turn the dough onto a floured surface and knead for 8–10 minutes until it becomes smooth and elastic.

     

    1. Grease a large bowl with 1/2 teaspoon of oil, place the dough inside, and cover it with a clean kitchen towel.
    2. Let the dough rest for 50 minutes in a warm place until it doubles in size.

    3. Shape the Dough

      1. Once the dough has risen, punch it down gently to release any air bubbles.

     

    1. Divide it into 12 equal parts and shape each into a round ball.
    2. Let the dough balls rest on a greased or parchment-lined baking tray for another 10 minutes.

    4. Add Raisins and Rest Again

      1. Decorate each dough ball with raisins, pressing them gently into the surface.

     

    1. Allow the decorated dough to rest for a final 10 minutes before baking.

    5. Bake

      1. Preheat your oven to 200℃ (392℉).
      2. In a small bowl, mix the egg yolk with 1 tablespoon of milk. Brush this mixture over the surface of the dough balls to achieve a golden, glossy finish.

     

    1. Bake the bread for 25–30 minutes or until they turn a rich golden brown.

    6. Cool and Serve

    1. Remove the bread from the oven and let it cool on a wire rack.
    2. If desired, sprinkle with powdered sugar for a touch of sweetness before serving
  • Cottage Cheese Pastry with Vanilla: Soft and Sweet Delight

    Cottage Cheese Pastry with Vanilla: Soft and Sweet Delight

    Cottage Cheese Pastry with Vanilla: Soft and Sweet Delight

    Table of Contents

    Ingredients:

      • 250 g cottage cheese
      • 120 g sugar
      • 2 egg yolks
      • 100 g butter, melted
      • 1/3 tsp salt
      • 3 g vanillin (or 1 tsp vanilla extract)
      • 300 g flour
      • 1 tsp baking powder

    Directions:

      1. Prepare the wet mixture: In a bowl, mix 250 g cottage cheese, 120 g sugar, 2 egg yolks, 100 g melted butter, 1/3 tsp salt, and 3 g vanillin until smooth.
      2. Combine with dry ingredients: Sift 300 g flour and 1 tsp baking powder into the mixture. Stir until a dough forms.
      3. Rest the dough: Let the dough rest for 10 minutes.
    1. Bake: Preheat the oven to 180°C (350°F). Shape the dough into desired forms and bake for 25-35 minutes until golden brown.
    2. Decorate: Once cooled, sprinkle with powdered sugar for decoration.

    Serving Suggestions:

      • Serve warm with a dollop of whipped cream or a side of fruit preserves.
    • Pair with coffee or tea for a delightful breakfast or snack.
    • Top with fresh berries for a refreshing flavor contrast.

    Cooking Tips:

      • Ensure the butter is fully melted and cooled before mixing to avoid lumps.
    • If the dough feels too sticky, add a little more flour, one tablespoon at a time, until manageable.
    • To add texture, you can mix in raisins or nuts into the dough before baking.

    Nutritional Benefits:

      • Cottage cheese provides a good source of protein and calcium.
    • Egg yolks are rich in vitamins and healthy fats.
    • The recipe can be adjusted to lower sugar or add whole grains for a healthier alternative.
    See also  Sugar-Free Healthy Muffins (No Flour, No Milk, No Butter)

    Dietary Information:

      • Vegetarian.
    • Contains dairy and gluten.
    • Can be made gluten-free by using a gluten-free flour blend.

    Nutritional Facts (per serving):

      • Calories: 280 kcal
      • Protein: 7 g
      • Fat: 14 g
      • Carbohydrates: 33 g
    • Sugars: 12 g

    Storage:

      • Store in an airtight container at room temperature for up to 3 days.
      • Can be refrigerated for up to 5 days or frozen for up to 2 months. Reheat before serving.

    Why You’ll Love This Recipe:

      • Easy to make with simple ingredients.
      • Light and fluffy texture with a rich flavor from the butter and cottage cheese.
      • Versatile—can be decorated or served in various ways.
    • Perfect for any occasion, from casual breakfasts to festive desserts.
  • Sunny Mediterranean Vegetable Bake

    Sunny Mediterranean Vegetable Bake

    Sunny Mediterranean Vegetable Bake

    Table of Contents

    Ingredients:

    • 500 g broccoli
    • 500 g cauliflower
    • 150 g bell pepper
    • 2 tomatoes
    • 1 onion
    • 40 ml vegetable oil
    • 3 eggs
    • 1 teaspoon salt
    • 130 g flour
    • 50 ml sunflower oil
    • 300 ml milk
    • Fresh parsley, chopped
    • 100 g cheese, grated

    Directions:

    1. Preheat your oven to 180°C (350°F).
    2. Cut the broccoli and cauliflower into florets. Dice the bell pepper and tomatoes. Chop the onion.
    3. In a pan, heat the vegetable oil over medium heat. Add the chopped onion and fry until golden brown. Set aside.
    4. In a large bowl, whisk together the eggs, salt, flour, sunflower oil, and milk until you have a smooth batter.
    5. Add the fried onion, broccoli, cauliflower, bell pepper, tomatoes, and chopped parsley to the batter. Mix well to ensure the vegetables are evenly coated.
    6. Pour the mixture into a greased baking dish. Sprinkle the grated cheese on top.
    7. Bake in the preheated oven for about 40 minutes, or until the top is golden and the vegetables are tender.
    8. Let the dish cool slightly before serving.

    Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour

    Kcal: 350 kcal per serving | Servings: 6

  • Zucchini, Potato, and Carrot Fritters

    Zucchini, Potato, and Carrot Fritters

    Zucchini, Potato, and Carrot Fritters

    Table of Contents

    Ingredients

     

      • 1 medium zucchini, grated (about 1 cup)
      • 1 medium potato, grated (about 1 cup)
      • 1 medium carrot, grated (about 1 cup)

     

      • ½ small onion, finely chopped or grated
      • ½ cup (65g) all-purpose flour
      • 1 large egg

     

      • ¼ cup (25g) grated Parmesan cheese (optional)
      • Salt and pepper, to taste
      • ½ tsp garlic powder

     

    • ½ tsp paprika (optional)
    • Oil for frying (vegetable or olive oil)

    Directions

     

      • Prepare the Vegetables
        • Grate the zucchini, potato, and carrot into a bowl.
        • Use a clean kitchen towel to squeeze out as much excess water as possible from the vegetables to ensure crispy fritters.

     

      • Mix the Fritter Batter
        • In a large bowl, combine the grated zucchini, potato, carrot, and onion.
        • Add flour, egg, Parmesan cheese (if using), salt, pepper, garlic powder, and paprika. Mix until well combined.

     

      • Heat the Oil
        • Heat a thin layer of oil in a large skillet over medium-high heat.
      • Cook the Fritters
          • Scoop about 2 tablespoons of the mixture per fritter, flattening each slightly with a spoon.

         

        • Fry for 3-4 minutes on each side or until golden brown and crispy.
        • Transfer to a paper towel-lined plate to drain excess oil.

     

    • Serve
      • Serve warm with your favorite dipping sauce, such as sour cream or Greek yogurt with herbs. Enjoy!

    5 Serving Suggestions

     

      • Pair with tzatziki sauce for a refreshing dip.
      • Serve as a side dish with grilled chicken or fish.
      • Add to a breakfast platter with scrambled eggs and toast.

     

    • Top with a dollop of guacamole or avocado cream.
    • Use as a patty in a veggie burger.

    Cooking Tips

     

      • Ensure the vegetables are thoroughly squeezed to prevent sogginess.
      • Adjust seasoning to taste; add chili flakes for a spicy kick.
      • Use a non-stick skillet to avoid sticking and ensure even cooking.
    See also  Apple-Banana Oatmeal Bake

     

    • Test one fritter before cooking the entire batch to adjust seasoning or consistency if needed.
    • Keep fritters warm in a low oven (around 100°C/200°F) while frying the rest.

    Nutritional Benefits

     

      • Rich in vitamins from zucchini, potato, and carrot.
      • High in fiber, supporting digestive health.
      • Parmesan cheese adds a boost of calcium and protein.

     

    • Contains antioxidants from the vegetables and spices.

    Dietary Information

      • Vegetarian-friendly.

     

    • Can be made gluten-free by substituting all-purpose flour with gluten-free flour.

    Nutritional Facts (Per Serving)

      • Calories: 120

     

      • Protein: 4g
      • Carbohydrates: 10g
      • Fat: 7g

     

    • Fiber: 2g
    • Sugar: 1g

    Storage

     

    • Store leftovers in an airtight container in the refrigerator for up to 3 days.
    • Reheat in an oven or air fryer to restore crispiness.
    • Fritters can be frozen for up to 1 month; reheat directly from frozen
  • Apple Cinnamon Cake

    Apple Cinnamon Cake

    Apple Cinnamon Cake

    Table of Contents

    Ingredients

    For the Cake Batter:

      • 3 large eggs (room temperature)
      • 75 grams (1/3 cup) sugar

     

      • 8 grams (1 tbsp) vanilla sugar
      • 150 grams (1 1/4 cups) all-purpose flour
      • 10 grams (2 tsp) baking powder

     

    • 100 grams (1/2 cup) melted butter

    For the Apples:

      • 3 medium apples, peeled and cut into 3 cm pieces

     

    • 3 tablespoons (45 grams) sugar (for sprinkling)
    • Ground cinnamon (to taste)

    Directions

    Prepare the Batter

      1. In a mixing bowl, beat the eggs at room temperature until they become foamy.
      2. Gradually add sugar and vanilla sugar, continuing to beat until the mixture is light and fluffy.

     

    1. Sift in the flour and baking powder, mixing gently to combine.
    2. Add melted butter and stir until the batter is smooth and well-combined.

    Prepare the Apples

     

    1. Peel and cut the apples into 3 cm pieces. Set aside.

    Assemble the Cake

      1. Line a 19 cm (7.5-inch) round baking pan with parchment paper and lightly grease it.

     

      1. Pour the prepared batter into the pan, spreading it evenly.
      2. Arrange the apple pieces evenly on top of the batter.
      3. Sprinkle sugar and cinnamon generously over the apples.

    Bake the Cake

      1. Preheat the oven to 180°C (356°F).
      2. Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.

     

    1. After baking, run a knife around the edge of the cake to detach it from the pan. Turn the cake out onto a plate.

    Create the Golden Crust

      1. Place the cake back onto the baking pan. Switch the oven to the grill (broil) function.
    See also  Juicy Chocolate Cake

     

    1. Grill the cake for 3 minutes or until a golden crust forms on top.

    Serve

      1. Let the cake cool slightly before serving. Enjoy warm with a hot cup of tea or coffee.

    Serving Suggestions

      1. Pair the cake with a hot beverage, such as tea, coffee, or hot chocolate for a cozy treat.
      2. Serve with a scoop of vanilla ice cream for an indulgent dessert.

     

      1. Top with a dollop of whipped cream for a rich, creamy finish.
      2. Drizzle with caramel sauce or chocolate ganache for extra sweetness.
      3. Enjoy the cake with fresh fruit on the side, such as berries or a citrus salad, for a balanced meal.
  • Herb-Crusted Cauliflower with Creamy Lemon Sauce Recipe

    Herb-Crusted Cauliflower with Creamy Lemon Sauce Recipe

    Herb-Crusted Cauliflower with Creamy Lemon Sauce Recipe

    Table of Contents

    Ingredients

    For the Cauliflower:

    • Cauliflower: 1 medium head, cut into florets
    • Salt: 1 teaspoon (or to taste)
    • Lemon: 1, juice and zest
    • Dill: 2 tablespoons, chopped
    • Breadcrumbs: 1 cup
    • Granulated garlic: 1 teaspoon
    • Vegetable oil: 2 tablespoons
    • Provencal herbs: 1 teaspoon
    • Parsley: 2 tablespoons, chopped
    • Parmesan cheese: 60 grams (2 oz), grated
    • Eggs: 3 large
    • Flour: 1/2 cup

    For the Creamy Lemon Sauce:

    • Sour cream: 3/4 cup
    • Yogurt: 1/2 cup
    • Lemon juice: 1 tablespoon
    • Parsley: 1 tablespoon, chopped

    Directions

    1. Prepare the Cauliflower: Cut the cauliflower into florets and place them in a large bowl. Add a pinch of salt, lemon juice, and chopped dill. Mix well and let sit for 10 minutes to marinate.
    2. Prepare the Breading Mixture: In a shallow bowl, combine the breadcrumbs, granulated garlic, Provencal herbs, chopped parsley, and grated Parmesan cheese. Mix well.
    3. Prepare the Coating Station: In another bowl, beat the eggs. In a third bowl, add the flour.
    4. Coat the Cauliflower: Dredge each cauliflower floret in flour, then dip it in the beaten eggs, and finally coat it with the breadcrumb mixture. Press gently to ensure the breadcrumbs stick well.
    5. Preheat the Oven: Preheat your oven to 200°C (400°F).
    6. Bake the Cauliflower: Place the coated cauliflower florets on a baking sheet lined with parchment paper. Drizzle with a little vegetable oil to help them crisp up. Bake for 25-30 minutes or until golden brown and crispy, turning halfway through.
    7. Prepare the Creamy Lemon Sauce: In a small bowl, mix together sour cream, yogurt, lemon juice, and chopped parsley. Stir well until smooth. Adjust seasoning with salt and pepper as needed.
    8. Serve: Serve the herb-crusted cauliflower hot, with the creamy lemon sauce on the side for dipping.
    See also  Make This Cake Every Day: A Simple Yet Delicious Recipe

    Serving Suggestions

    • Serve as an appetizer or side dish.
    • Pair with grilled chicken or fish for a complete meal.
    • Enjoy with a fresh garden salad for a light lunch or dinner.

    Cooking Tips

    • Customize the Herbs: Feel free to substitute Provencal herbs with Italian seasoning or your favorite herb blend.
    • Crispier Cauliflower: For extra crispiness, use Panko breadcrumbs instead of regular breadcrumbs.
    • Air Fryer Option: You can also cook the cauliflower in an air fryer at 180°C (350°F) for 15-20 minutes, shaking halfway through.
  • Savory Oatmeal Pancakes Recipe

    Savory Oatmeal Pancakes Recipe

    Savory Oatmeal Pancakes Recipe

    Table of Contents

    Ingredients

     

      • 1 cup (90 g) Oatmeal
      • 2 Eggs
      • 1 glass (200 ml) Milk

     

      • 2 tablespoons Parsley, chopped
      • 100 g (3.5 oz) Cheese, grated (cheddar, mozzarella, or your choice)
      • ½ teaspoon Salt (adjust to taste)

     

      • ½ teaspoon Dry Provençal herbs
      • ¼ teaspoon Chili flakes (optional, adjust to taste)
      • 1-2 tablespoons Oil for frying

     

    • 1 tablespoon Sesame seeds

    Directions

      • Prepare the Batter:
          • In a mixing bowl, combine oatmeal, milk, and eggs. Mix well and let it sit for 5 minutes to soften the oats.

         

        • Add grated cheese, chopped parsley, salt, Provençal herbs, and chili flakes to the mixture. Stir until combined.
      • Heat the Pan:
          • Heat a non-stick frying pan over medium heat and add a drizzle of oil.

         

      • Cook the Pancakes:
          • Spoon a portion of the batter into the pan and spread it slightly to form a round pancake.
          • Sprinkle sesame seeds on top for extra crunch.

         

        • Cook for 2-3 minutes on each side, or until golden brown and cooked through.
      • Repeat:
          • Continue frying the remaining batter, adding a little oil to the pan as needed.

         

      • Serve:
        • Serve warm with a dollop of yogurt, sour cream, or your favorite dipping sauce.

    Serving Suggestions

      • Pair with a fresh salad or roasted vegetables for a complete meal.
      • Serve with a side of salsa, guacamole, or garlic yogurt sauce.

    Cooking Tips

      • Use rolled oats for a chunkier texture or quick oats for a smoother batter.
      • Add grated zucchini or carrots for extra veggies and moisture.

     

    • Adjust the spice level by adding more or less chili flakes.

    Nutritional Benefits

      • Oatmeal: High in fiber and helps regulate digestion.

     

    • Eggs: Rich in protein and essential vitamins.
    • Cheese: Provides calcium and flavor.

    Dietary Information

     

    • Gluten-free if using certified gluten-free oats.
    • Vegetarian-friendly.

    Nutritional Facts (Per Pancake, Approximate)

     

      • Calories: 140
      • Protein: 7 g
      • Fat: 8 g

     

      • Carbohydrates: 9 g
      • Fiber: 2 g
      • Sugar: 1 g

    Storage

    • Store leftovers in an airtight container in the refrigerator for up to 3 days.
    • Reheat in a skillet or microwave before serving.
  • Healthy Gluten-Free Chocolate Chip Banana Cookies

    Healthy Gluten-Free Chocolate Chip Banana Cookies

    Healthy Gluten-Free Chocolate Chip Banana Cookies

    Table of Contents

    Ingredients

    Base Ingredients

    • 2 large ripe bananas (approximately 240g/8.5 oz), mashed
    • 1½ cups (150g) gluten-free oat flour
    • ½ teaspoon (2.5g) baking powder
    • 1 teaspoon (5ml) vanilla extract
    • ¼ cup (45g) dairy-free dark chocolate chips
    • ¼ teaspoon (1.5g) sea salt

    Instructions

    1. Preparation Phase
    • Preheat oven to 350°F (175°C)
    • Line a baking sheet with parchment paper
    • Ensure all ingredients are at room temperature
    1. Making the Cookie Dough
    • In a large mixing bowl, thoroughly mash bananas until smooth and no lumps remain
    • Add vanilla extract and mix well
    • In a separate bowl, whisk together oat flour, baking powder, and sea salt
    • Gradually incorporate dry ingredients into banana mixture
    • Gently fold in chocolate chips
    1. Shaping and Baking
    • Using a cookie scoop or spoon, portion dough into 12 equal balls
    • Place on prepared baking sheet, leaving space between each cookie
    • Gently flatten each ball with the back of a spoon
    • Bake for 10-12 minutes until edges are lightly golden
    • Let cool on baking sheet for 5 minutes before transferring to cooling rack

    Nutritional Information

    (Per cookie, recipe makes 12 cookies)

    • Calories: 95
    • Protein: 2g
    • Carbohydrates: 17g
    • Fiber: 2g
    • Natural Sugars: 5g
    • Fat: 3g
    • Preparation Time: 10 minutes
    • Cooking Time: 12 minutes
    • Total Time: 22 minutes

    Pro Tips and Tricks

    • Use very ripe bananas with brown spots for maximum sweetness
    • Measure oat flour after blending for accurate amounts
    • Don’t overbake – cookies should be slightly soft in the center
    • Use room temperature ingredients for best results
    • Chill dough for 30 minutes for thicker cookies
    See also  Fluffy Apple Cinnamon Swiss Roll

    Variations and Substitutions

    • Add ½ teaspoon cinnamon for warming spice
    • Include ¼ cup chopped nuts for extra crunch
    • Use raisins instead of chocolate chips
    • Add 2 tablespoons coconut flakes
    • Try carob chips for a caffeine-free option
  • Mushrooms Caramelised Onions Beef Noodles

    Mushrooms Caramelised Onions Beef Noodles

    INGREDIENTS:

    • Gunma Wagyu Bee
    • Mushrooms 
    • Noodles of choice 
    • One onions
    • Ginger, thumb sized, sliced 
    • 1 clove of Garlic, grated 
    • Soy sauce (light & dark)
    • Oyster sauce 
    • White wine rice vinegar 
    • Honey or pinch of sugar 
    • Chillies (optional)
    • 1/2 teaspoon of Baking soda 
    • 1/2 tablespoon of corn starch 
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    METHOD: 

    1. Slice your beef steak into thin strips & add the cornflour & baking soda. Stir until the beef is fully coated. Add about 2 tablespoons of light soy source, stir & set aside to allow this to marinade until you need it 

    2. Pop your udon noodles on to cook, these shouldn’t take long. 

    3. Add a little EVOO to a pan followed by your chopped onion, mushrooms, ginger, garlic & asparagus and let this sauté for a few minutes on a high heat. 

    4. Add your beef & keep stirring until fully cooked. It should go a lovely dark brown colour. 

    5. In a little bowl combine one tablespoon of light soy, 1/2 dark soy, 1/2 oyster source, a drop of white wine vinegar & a little sugar. Add this to the stir fry, mix well. 

    6. Add your noodles, stir until the flavours have combined well. I added a little spring onions & chilli  to garnish mine.

  • Decadent Frozen Chocolate Bars with Peanut

    Decadent Frozen Chocolate Bars with Peanut

    Decadent Frozen Chocolate Bars with Peanut

    Table of Contents

    Ingredients

      • 300g (10.5 oz) cottage cheese or cream cheese (about 1 1/4 cups)
      • 40g (3 tbsp) coconut, cocoa, or classic butter
      • 40g (2 tbsp) honey
      • 1 tsp vanilla extract
      • 20g (2 tbsp) cocoa powder
      • 40g (1/4 cup) peanuts
      • 160g (5.6 oz) dark chocolate (about 1 cup)
      • 40g (3 tbsp) vegetable oil

    Directions

    1. Prepare the Cream Base:

    • In a bowl, combine cottage cheese or cream cheese with melted butter, honey, vanilla extract, and cocoa powder.
    • Blend the mixture using a food processor or blender until smooth.

    2. Freeze the Cream Base:

      • Spoon the cream mixture into silicone molds for ice sticks.
    • Freeze for at least 3 hours or until fully solid.

    3. Prepare the Chocolate Coating:

      • Chop the peanuts into medium-fine pieces.
      • Melt the dark chocolate in a heatproof bowl using a double boiler or microwave.
    • Stir in vegetable oil and chopped peanuts until well-mixed.

    4. Coat the Frozen Bars:

      • Remove the frozen cream bars from the molds.
      • Dip each bar into the chocolate-peanut coating.
    • Return the coated bars to the freezer for another 15 minutes to set the chocolate.

    Serving Suggestions

      • Serve immediately for a refreshing dessert on a warm day.
      • Pair with coffee or tea for an indulgent snack.

    Cooking Tips

      • Blend the cream base thoroughly for a smooth texture.
      • Use high-quality dark chocolate to enhance flavor.
      • Work quickly when dipping bars to keep the chocolate from hardening too fast.
    See also  Chicken Breast Melts in Your Mouth! A Quick and Delicious Recipe

    Nutritional Benefits

      • Cottage Cheese/Cream Cheese: High in protein and calcium.
      • Dark Chocolate: Packed with antioxidants and beneficial fats.
      • Peanuts: A great source of healthy fats and protein.

    Dietary Information

      • Vegetarian: Yes
      • Gluten-Free: Ensure all ingredients are certified gluten-free.
      • Nut-Free: Replace peanuts with a nut-free alternative if needed.

    Nutritional Facts (per serving)

      • Calories: 200 kcal
      • Protein: 5g
      • Fat: 15g
    • Carbohydrates: 10g

    Storage

    • Store in an airtight container in the freezer for up to one week.

    Why You’ll Love This Recipe

      • Quick and simple to make—no baking required!
    • A perfect treat for hot weather or any time you’re craving something sweet.
    • Combines creamy, crunchy, and chocolatey goodness in one bite.
  • Lentil and Seed Apple Bake

    Lentil and Seed Apple Bake

    Lentil and Seed Apple Bake

    Table of Contents

    Ingredients:

      • 200 g lentils
      • 30 ml olive oil
      • 2 tablespoons rice (ground in a coffee grinder)
      • 6 tablespoons water
      • 3 tablespoons flaxseeds (ground in a coffee grinder)
      • 20 g pumpkin seeds (chopped)
      • 1 apple (chopped or grated)
      • A pinch of salt
      • Coriander (to taste)
      • 2 tablespoons oats
      • 10 g baking powder
    • Extra pumpkin seeds (for topping)
    • Vegetable oil (for greasing)

    Directions:

      1. Soak the Lentils:
        Fill a bowl with water and soak the lentils for at least 1 hour. Rinse and drain the lentils afterward.
      1. Blend the Lentils:
        Using an immersion blender, blend the soaked lentils until smooth. Add the olive oil and blend to combine.
      2. Prepare the Rice Flour:
        Grind 2 tablespoons of rice in a coffee grinder until it becomes a fine powder.
      3. Prepare the Flaxseed Mixture:
        Grind 3 tablespoons of flaxseeds and mix them with 6 tablespoons of water. Let sit for a few minutes until it thickens.
      1. Chop the Pumpkin Seeds:
        Chop 20 g of pumpkin seeds with a knife for texture.
      2. Combine Ingredients:
        In a bowl, mix the lentil blend, ground rice, flaxseed mixture, chopped pumpkin seeds, apple, salt, coriander, oats, and baking powder. Stir well until everything is well incorporated.
      3. Prepare the Baking Dish:
        Grease a baking dish with vegetable oil and pour the mixture into the dish. Smooth the top and sprinkle with extra pumpkin seeds.
    1. Bake:
      Preheat your oven to 180°C (350°F). Bake the dish for 40-45 minutes, or until a toothpick comes out clean and the top is golden.
    2. Cool and Serve:
      Let the bake cool slightly before serving. Enjoy it warm or at room temperature.
    See also  Crispy Mini Baguettes Recipe

    Serving Suggestions:

      • Serve with a dollop of yogurt or a drizzle of honey for a bit of sweetness.
    • This bake pairs well with a side of fresh fruit or a smoothie for a healthy breakfast.

    Cooking Tips:

      • Adjust the seasoning with your favorite herbs or spices for a different flavor profile.
      • For added crunch, you can top the bake with sunflower seeds or nuts before baking.

    Nutritional Benefits:

    • Lentils are a great source of plant-based protein and fiber.
    • Flaxseeds and pumpkin seeds add healthy fats and essential nutrients, including omega-3 fatty acids and magnesium.
    • Apples provide natural sweetness and are high in fiber and antioxidants
  • Italian Citrus Cake: A Quick and Delicious Recipe

    Italian Citrus Cake: A Quick and Delicious Recipe

    Ingredients:

      • 300g flour
      • 250g sugar

     

      • 160g refined sunflower oil
      • 100g milk
      • 4 medium eggs

     

      • Zest of one orange
      • Zest of one lemon
      • 10g vanilla sugar

     

    • 10g baking powder
    • A pinch of salt

    Instructions:

      1. Prepare the Oven and Pan:
          • Preheat your oven to 180°C (350°F).

         

        • Grease a 25 cm (10-inch) diameter baking pan with a thin layer of butter and line it with parchment paper.
      2. Make the Batter:
          • In a mixing bowl, crack the eggs and add the sugar and vanilla sugar.

         

          • Grate the zest of one lemon and one orange.
          • Beat the mixture with a mixer on medium or high speed for about 3 minutes until light and fluffy.
          • Add a pinch of salt and gradually mix in the milk.

         

        • Add one-third of the flour, mix, then add half of the milk, followed by the remaining flour and the rest of the milk. Finally, mix in the remaining flour. Stir until combined but don’t overmix.
      3. Bake the Cake:
          • Pour the batter into the prepared pan and smooth it out.

         

        • Bake in the preheated oven for about 40 minutes. Check for doneness by inserting a wooden skewer into the center; it should come out clean.
        • Let the cake cool in the pan for 15 minutes, then remove and cool completely.

     

      1. Storage and Serving:
        • Store the cake wrapped in plastic wrap for up to 5 days. It will remain soft and delicious.
        • This cake is perfect for breakfast with a cup of coffee or tea.
    See also  Daily Homemade Bread Recipe

     

    Serving Suggestions:

    • Enjoy the cake warm or at room temperature.
    • Pair with a cup of coffee or tea for a delightful breakfast or snack.

    Cooking Tips:

      • Ensure all ingredients are at room temperature for the best texture.

     

    • Don’t overmix the batter to avoid a dense cake.

    Nutritional Benefits:

      • This cake provides a good source of energy from carbohydrates and fats.
      • The citrus zest adds a burst of flavor and vitamin C.

     

    Dietary Information:

    • This recipe is vegetarian.
    • To make it dairy-free, substitute the milk with a plant-based alternative and use a dairy-free butter.

    Nutritional Facts (per serving):

      • Calories: Approximately 350 kcal

     

      • Fat: 15g
      • Carbohydrates: 45g
      • Protein: 5g

     

    Storage:

    • Store in an airtight container at room temperature or wrap in plastic wrap. Keeps fresh for up to 5 days.