PST-Algerie

Category: quick and easy recipe

  • Chocolate Coconut Milk Jelly Recipe

    Chocolate Coconut Milk Jelly Recipe

    Chocolate Coconut Milk Jelly Recipe

    Table of Contents

    Ingredients:

      • 1 tablespoon agar-agar powder
      • 1 cup (240 ml) water
      • 1 ½ cups (360 ml) coconut milk
      • 1/3 cup (30 g) unsweetened cocoa powder

    Directions:

      1. Prepare Agar-Agar:
        • In a medium saucepan, combine 1 tablespoon of agar-agar powder and 1 cup of water. Stir well to dissolve the agar-agar.
      2. Add Coconut Milk and Cocoa:
          • Once the agar-agar is dissolved, add 1 ½ cups of coconut milk and 1/3 cup of unsweetened cocoa powder to the saucepan. Stir until the cocoa powder is fully mixed.

         

      3. Boil the Mixture:
        • Place the saucepan over medium heat and bring the mixture to a boil, stirring frequently to prevent lumps. Allow the mixture to boil for about 2-3 minutes.
    1. Set the Jelly:
      • Remove the mixture from heat and pour it into a mold or serving cups. Let it cool to room temperature before refrigerating for 2 hours, or until fully set.
    2. Serve:
        • Once the jelly is set, cut into slices or serve directly from the molds. Enjoy chilled!

       

    Serving Suggestions:

      • Serve with fresh fruit, such as berries or mango slices.
      • Drizzle with extra coconut milk or chocolate syrup for added indulgence.
    • Garnish with shredded coconut or chopped nuts for a crunchy texture.

    Cooking Tips:

      • Stir the mixture constantly while heating to ensure the agar-agar dissolves evenly and the jelly sets properly.
      • For a creamier texture, you can substitute part of the water with more coconut milk.

    Nutritional Benefits:

      • Agar-agar is a plant-based alternative to gelatin, rich in fiber and low in calories.
      • Coconut milk provides healthy fats and adds a rich, creamy flavor.
      • Cocoa powder is a good source of antioxidants and adds a deep chocolate flavor.

    Dietary Information:

      • Vegan
      • Dairy-free
      • Gluten-free

    Nutritional Facts (per serving, approx.):

      • Calories: 120
      • Carbohydrates: 9g
      • Protein: 1g
      • Fat: 9g
      • Fiber: 1g
      • Sugars: 2g

    Storage:

    • Store the jelly in an airtight container in the refrigerator for up to 3-4 days.
  • Oatmeal Apple Cocoa Cake

    Oatmeal Apple Cocoa Cake

    Oatmeal Apple Cocoa Cake

    Table of Contents

    Ingredients:

      • 1 cup oatmeal (rolled or quick oats)
      • 4 apples (peeled and grated)
      • 4 eggs
      • 50 g cocoa powder (unsweetened)
      • 1 tsp baking powder
    • 3 tbsp coconut oil (melted)

    Directions:

      1. Preheat the Oven:
          • Preheat your oven to 180°C (360°F).
          • Grease a cake tin or line it with parchment paper.

         

      2. Prepare the Apples:
        • Peel and grate the apples. Set them aside.
      1. Mix Dry Ingredients:
        • In a large mixing bowl, combine the oatmeal, cocoa powder, and baking powder.
      2. Prepare the Wet Ingredients:
          • In another bowl, whisk the eggs together until well beaten.

         

        • Add the melted coconut oil to the eggs and mix well.
      3. Combine Wet and Dry Ingredients:
          • Gradually add the egg and coconut oil mixture into the dry ingredients.

         

        • Stir in the grated apples until the batter is well combined.
      4. Transfer to Cake Tin:
          • Pour the batter into the prepared cake tin, spreading it evenly.

         

      5. Bake:
        • Bake in the preheated oven for about 35 minutes, or until a toothpick inserted into the center comes out clean.
      1. Cool and Serve:
        • Let the cake cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely.
        • Slice and enjoy!

    Serving Suggestions:

      • Serve the cake warm with a dollop of yogurt or whipped cream.
      • Sprinkle with powdered sugar or drizzle with a bit of honey for added sweetness.
      • Enjoy it with a cup of coffee or tea for a cozy afternoon treat.

    Cooking Tips:

    • If you prefer a sweeter cake, you can add a natural sweetener like honey or maple syrup to the batter.
    • For added texture, you can mix in nuts, raisins, or chocolate chips.

    Nutritional Benefits:

      • Oatmeal: Rich in fiber and helps regulate blood sugar.
    • Apples: Provide natural sweetness and are a great source of vitamins and antioxidants.
    • Cocoa: Contains powerful antioxidants and adds a rich chocolate flavor without added sugar.

    Dietary Information:

      • Gluten-Free: As long as you use certified gluten-free oats.
    • Refined Sugar-Free: The sweetness comes from the apples and cocoa.

    Storage:

    • Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
    • You can also freeze slices for up to 3 months. Reheat in the oven or microwave before serving.
  • Cheesy Carrot Flatbreads: A Delightful Twist on Traditional Bread

    Cheesy Carrot Flatbreads: A Delightful Twist on Traditional Bread

    heesy Carrot Flatbreads: A Delightful Twist on Traditional Bread

    Table of Contents

    Ingredients

    For these delectable flatbreads, you’ll need:

    • 1 carrot (about 4 oz or 115 g), grated
    • 1 egg
    • 5.3 oz (150 g) mozzarella cheese, grated
    • 1 clove garlic, minced
    • Salt to taste
    • Pepper to taste
    • 2 tbsp (8 g) fresh parsley, chopped
    • Seasoning mix:
    • 1 tsp (5 g) sesame seeds
    • 1 tsp (5 g) poppy seeds
    • 1/2 tsp (2.5 g) dried herbs (such as oregano, thyme, or an Italian blend)

    Detailed Instructions

    1. Begin by preheating your oven to 400°F (200°C). This high temperature is crucial for achieving a crispy exterior while maintaining a soft, cheesy interior. If you have a pizza stone, place it in the oven now to heat up – it will help create an extra crispy bottom for your flatbreads.
    2. In a large mixing bowl, combine the grated carrot, egg, grated mozzarella cheese, minced garlic, salt, pepper, and chopped fresh parsley. The key to this step is ensuring all ingredients are well incorporated. I recommend using your hands (make sure they’re clean!) to mix everything thoroughly. The warmth of your hands will help the cheese begin to melt slightly, binding the ingredients together.
    3. Once your mixture is well combined, divide it into 4 equal parts. You can use a kitchen scale for precise measurements, but eyeballing it works just fine. Each portion should be about 2.5 oz (70 g).
    4. Line a baking sheet with parchment paper or a silicone baking mat. If you’re using a pizza stone, you can shape the flatbreads directly on a pizza peel dusted with cornmeal. Take each portion of the carrot-cheese mixture and shape it into a thin flatbread on your prepared surface. Aim for a thickness of about 1/4 inch (6 mm). Don’t worry if the edges are a bit ragged – this adds to the rustic charm of the flatbreads.
    5. In a small bowl, mix together your seasoning blend of sesame seeds, poppy seeds, and dried herbs. Sprinkle this mixture evenly over each flatbread. The seeds will add a delightful crunch and nutty flavor, while the herbs complement the savory cheese and sweet carrots.
    6. Carefully transfer your baking sheet (or slide your flatbreads onto the pizza stone if using) into the preheated oven. Bake for 7 minutes, or until the edges are golden brown and crispy. Keep a close eye on them after the 5-minute mark, as they can go from perfectly crisp to overdone quite quickly.
    7. Once baked to perfection, remove the flatbreads from the oven. Let them cool on the baking sheet for a minute or two – this will help them set and become easier to handle.
    See also  Oatmeal, Apple, Yogurt, and Blueberry Cake

    Serving Suggestions

    These Cheesy Carrot Flatbreads are best enjoyed warm, right out of the oven. Their versatility makes them suitable for a variety of occasions:

    • As an appetizer: Cut them into smaller pieces and serve with a side of tzatziki or hummus for dipping.
    • For lunch: Top with a handful of arugula and a drizzle of olive oil for a light yet satisfying meal.
    • As a side dish: Serve alongside a hearty soup or salad for a complete dinner.
    • For breakfast: Top with a poached egg and some smashed avocado for a nutritious start to your day.

    Nutrition Information

    Each Cheesy Carrot Flatbread (1/4 of the recipe) contains approximately:

    • Calories: 180
    • Protein: 12g
    • Carbohydrates: 5g
    • Fat: 13g
    • Fiber: 1g
    • Sodium: 300mg (varies based on how much salt is added)
  • Famous No-Oven Banana Chocolate Dessert

    Famous No-Oven Banana Chocolate Dessert

    Famous No-Oven Banana Chocolate Dessert

    Table of Contents

    Ingredients

    • 1 banana
    • 20 g butter
    • 1 tablespoon sugar
    • 1 egg
    • 50 g sugar
    • A pinch of salt
    • 50 ml vegetable oil
    • 150 ml milk
    • 8 g vanilla sugar
    • 130 g flour
    • 20 g cocoa powder
    • 8 g baking powder

    Instructions

    Prepare the Pan

    1. Grease the Pan: Start by greasing a pan with 20 g of butter. Ensure the butter is spread evenly to prevent sticking.
    2. Sprinkle with Sugar: Sprinkle 1 tablespoon of sugar evenly over the buttered surface. This creates a caramelized base for the bananas.

    Slice the Banana

    1. Cut the Banana: Slice the banana into even pieces and place them in a single layer on the bottom of the prepared pan. Make sure the slices are evenly distributed.

    Make the Batter

    1. Whisk Wet Ingredients: In a separate mixing bowl, whisk together 1 egg, 50 g of sugar, and a pinch of salt until well combined.
    2. Add Liquids: Stir in 50 ml of vegetable oil, 150 ml of milk, and 8 g of vanilla sugar. Mix until all the ingredients are well incorporated.

    Combine Dry Ingredients

    1. Mix Dry Ingredients: In another bowl, whisk together 130 g of flour, 20 g of cocoa powder, and 8 g of baking powder. Ensure the mixture is free of lumps.

    Combine Wet and Dry Ingredients

    1. Mix Batter: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing to ensure the batter remains light and airy.
    See also  Cauliflower Meatballs: A Delicious Alternative to Meat

    Cook on the Stovetop

    1. Pour Batter: Pour the batter evenly over the banana slices in the prepared pan. Spread it out to cover the bananas completely.
    2. Cover and Cook: Cover the pan with a lid and place it over low heat. Cook for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the heat to prevent burning; adjust as necessary.

    Serving

    1. Cool Slightly: Allow the dessert to cool slightly in the pan before slicing.
    2. Serve: Serve warm or at room temperature. You can enjoy it as is, or with a dollop of whipped cream or a scoop of ice cream for extra indulgence.

    Tips and Notes

    • Pan Size and Heat: The cooking time may vary depending on the size of your pan and the heat of your stovetop. Adjust accordingly and keep an eye on the dessert as it cooks.
    • Topping Ideas: For added texture and flavor, consider topping the dessert with nuts, chocolate chips, or a dusting of powdered sugar before serving.
    • Storage: Store any leftovers in an airtight container at room temperature for up to 2 days. Reheat gently on the stovetop or in the microwave before serving.
  • Salt Crackers & Salt Cookies! (No Egg, No Butter!

    Salt Crackers & Salt Cookies! (No Egg, No Butter!

    Salt Crackers & Salt Cookies! (No Egg, No Butter!

    Table of Contents

    **Ingredients:**

    • – 100 ml lukewarm water
    • – 5 g dry yeast
    • – 1 tsp sugar
    • – 250 g flour (about 2 cups)
    • – 1 tsp baking powder
    • – 1 tbsp vegetable oil
    • – 1-2 tbsp poppy seeds
    • – 50-70 g grated cheese (cheddar, parmesan, or any firm cheese)
    • – 1/2 tsp salt (for dough)
    • – Extra salt for sprinkling (optional)
    • – Water and oil mixture (for brushing)

    **Instructions:**

    1. **Activate Yeast**: Mix warm water, yeast, and sugar. Let it foam for 5–10 mins.
    2. **Make Dough**: Combine flour, baking powder, and salt. Add foamy yeast and oil, then knead until smooth.
    3. **Add Flavour**: Mix in cheese and poppy seeds.
    4. **Roll & Cut**: Preheat to 180°C. Roll dough to 1/8 inch, and cut into shapes.
    5. **Brush & Bake**: Brush with water-oil mix, sprinkle extra salt if desired. Bake for 20–25 mins until golden.
    6. **Cool & Serve**: Let cool completely, then store in an airtight jar.
    **Serving Tips**: Pair with dips like guacamole or cheese spreads for an extra treat!
  • Gluten-Free Apple Raisin Oat Bars

    Gluten-Free Apple Raisin Oat Bars

    Gluten-Free Apple Raisin Oat Bars

    Table of Contents

    Ingredients:

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

    Directions:

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

    Serving Suggestions:

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

    Cooking Tips:

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

    Nutritional Benefits:

    • Oats: Rich in fiber and protein.
    • Apples: Provide vitamins and natural sweetness.
    • Walnuts: Add healthy fats and protein.
    See also  German Apple Oatmeal Bake

    Dietary Information:

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

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

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

    Storage:

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

    Why You’ll Love This Recipe:

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

    Homemade Energy Bars

    Homemade Energy Bars

    Table of Contents

    Ingredients (Makes 12 pieces)

      • 1 cup dates (130g)
      • 1/2 cup dried apricots (80g)
      • 1/2 cup prunes (80g)
      • 1/2 cup cashews (70g)
      • 1 cup desiccated coconut (60g)
    • 1-2 tbsp ground oats (optional)

    Nutritional Information (Per Piece)

      • Calories: 129
      • Fat: 6g
    • Carbohydrates: 19.7g
    • Protein: 2g

    Directions

      1. Soak the Fruits:
          • Soak 1 cup of dates and 1/2 cup of dried apricots in hot water for 10 minutes to soften them.

         

      2. Grind the Cashews:
        • Use a food processor to grind 1/2 cup of cashew nuts until they are finely chopped.
      1. Blend the Fruits:
        • Add the soaked dates and apricots to the food processor, along with 1/2 cup of prunes.
        • Blend for 1-2 minutes until the mixture is smooth and well combined.
      1. Add Dry Ingredients:
        • Add 1 cup of desiccated coconut to the mixture and blend again to combine.
        • If the mixture is too sticky, add 1-2 tablespoons of ground oats and blend until the desired consistency is reached.
      1. Shape the Mixture:
          • Line a baking tray with parchment paper.
          • Spread the mixture on the tray, pressing it down with your hands to create an even layer.
          • Smooth the top with the back of a spoon or a spatula.

         

      2. Chill:
        • Place the tray in the fridge or freezer for about 30 minutes to firm up the mixture.
      1. Cut into Bars:
        • Once the mixture is firm, remove it from the fridge or freezer.
        • Cut into bars or bite-sized pieces.
    1. Store:
      • Store the energy bars in an airtight container in the fridge.

    Serving Suggestions

    These homemade energy bars are perfect for a quick snack, a pre-workout boost, or a healthy treat. Enjoy them on their own or with a cup of tea or coffee.

    Cooking Tips

    • If you prefer a sweeter taste, you can add a little honey or maple syrup to the mixture.
    • Experiment with different nuts or dried fruits to create your favorite combination.
  • Cheap and Tasty Pasta Recipe

    Cheap and Tasty Pasta Recipe

    Cheap and Tasty Pasta Recipe

    Table of Contents

    Ingredients

    • 200g pasta
    • 6 eggs
    • Salt and pepper, to taste
    • 4 tbsp butter
    • 70g Parmesan cheese, grated
    • 100g bacon, chopped

    Instructions

    Cook the Pasta:
    Begin by bringing a large pot of salted water to a rolling boil. Add the pasta and cook according to the package instructions until al dente. This means the pasta should be cooked through but still firm to the bite. Drain the pasta and set it aside, making sure to reserve a little pasta water in case you need it later.

    Prepare the Egg Mixture:

    While the pasta is cooking, crack the eggs into a medium-sized bowl. Season with salt and pepper. Whisk the eggs thoroughly until the mixture is well combined and slightly frothy. This step is crucial as it ensures the eggs blend smoothly with the pasta, creating a creamy texture.

    Cook the Bacon:

    In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped bacon and cook it until it becomes crispy and golden brown, about 5 minutes. The bacon not only adds a crunchy texture but also infuses the dish with a savory, smoky flavor. Once cooked, remove the bacon from the skillet and set it aside on a paper towel to drain any excess fat.

    Combine Pasta and Eggs:

    In the same skillet, add the remaining 2 tablespoons of butter and let it melt over medium heat. Add the drained pasta to the skillet and toss it to coat with the melted butter. This step helps to add flavor and prevents the pasta from sticking together.
    Slowly pour the egg mixture over the pasta, stirring quickly and continuously. The heat from the pasta will gently cook the eggs, transforming them into a creamy sauce that clings to the noodles. Be sure to stir constantly to avoid scrambling the eggs and to ensure an even, creamy texture.

    See also  Air Fryer Soft Boiled Eggs

    Finish with Bacon and Parmesan:
    Add the cooked bacon back into the skillet with the pasta. Stir well to combine, ensuring the bacon is evenly distributed throughout the dish.
    Sprinkle the grated Parmesan cheese over the top of the pasta and toss everything together. The cheese melts into the sauce, enhancing its creaminess and adding a rich, cheesy flavor. Allow the pasta to cook for an additional 2-3 minutes until everything is heated through and the cheese is fully melted.

    Serve:

    Transfer the pasta to a serving dish or individual plates. Garnish with extra Parmesan cheese if desired and serve immediately. This dish pairs wonderfully with a side salad or garlic bread for a complete meal.

    Tips for the Perfect Pasta
    Egg Mixture: Ensure that the eggs are well-whisked to achieve a smooth and creamy sauce. This prevents any lumps and helps the eggs blend seamlessly with the pasta.
    Pasta: Cook the pasta until al dente for the best texture. This will keep the noodles firm and prevent them from becoming mushy when mixed with the egg sauce.
    Butter: The butter adds richness to the pasta. Make sure it is melted and evenly

  • Luscious Lemon Cake with Melting Custard Filling

    Luscious Lemon Cake with Melting Custard Filling

    Luscious Lemon Cake with Melting Custard Filling

    Table of Contents

    Ingredients

    For the Lemon Custard Filling:

    • 1 egg
    • 50 grams sugar
    • Pinch of salt
    • 20 grams cornstarch
    • 200 ml milk
    • Zest of 1 lemon
    • Juice of ½ lemon
    • 25 grams butter

    For the Lemon Cake:

    • 3 eggs
    • 150 grams sugar
    • Pinch of salt
    • 10 grams vanilla sugar (or 1 teaspoon vanilla extract)
    • 150 ml vegetable oil
    • 50 grams sour cream
    • 250 grams all-purpose flour
    • 15 grams baking powder
    • Juice of ½ lemon
    • Toasted almonds (for garnish, optional)
    • Powdered sugar (for garnish, optional)

    Other:

    • Casserole dish (18×26 cm)

    Instructions

    Make the Lemon Custard Filling (3 Minutes):

    1. In a saucepan, whisk together the egg, sugar, salt, and cornstarch until smooth.
    2. Gradually whisk in the milk, ensuring no lumps form.
    3. Add the lemon zest and juice of half a lemon.
    4. Cook over medium heat, stirring constantly, until the mixture thickens and boils.
    5. Remove from heat and stir in the butter until melted. Let cool completely.

    Prepare the Lemon Cake Batter (4 Minutes):

    1. In a large bowl, beat the eggs, sugar, and salt until light and fluffy.
    2. Beat in the vanilla sugar (or vanilla extract), vegetable oil, and sour cream.

    Combine Dry and Wet Ingredients (2 Minutes):

    1. In a separate bowl, whisk together the flour and baking powder.
    2. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
    3. Stir in the remaining lemon juice.

    Assemble and Bake (7 Minutes):

    1. Preheat your oven to 180°C (356°F). Grease your casserole dish.
    2. Pour half of the cake batter into the prepared dish.
    3. Spread the cooled lemon custard filling evenly over the batter.
    4. Pour the remaining cake batter over the custard filling.
    5. Garnish with toasted almonds (optional).
    6. Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
    See also  Sugarless & Gluten-Free Apple Oatmeal Bake

    Serve:

    1. Let the cake cool slightly before dusting with powdered sugar (optional) and serving.

    Advanced Techniques:

    • Folding vs. Mixing: When incorporating the dry ingredients into the wet batter, use a folding motion with a spatula to maintain air pockets in the batter. This will contribute to the light and fluffy texture of the cake.
    • Don’t Overmix: Once the dry ingredients are just incorporated, stop mixing. Overmixing can lead to a tough and dense cake.

    Flavor Twists:

    • Lemon Glaze: For an extra burst of lemon flavor, drizzle a simple lemon glaze over the cooled cake. To make a glaze, whisk together powdered sugar, lemon juice, and a touch of milk until smooth.
    • Lemon Extract: If you don’t have fresh lemons for the zest and juice, substitute with 1 teaspoon of lemon extract for the zest and 2 teaspoons of lemon extract for the juice. Fresh lemons provide a brighter and more intense lemon flavor.
    • Poppy Seeds: Add a tablespoon of poppy seeds to the cake batter for a subtle nutty flavor and textural contrast.
    • Lemon Curd Option: If you have leftover lemon curd, use it instead of making the custard filling. Spread a layer of lemon curd over the batter before adding the remaining batter and baking as instructed.

    Nutritional Benefits:

    • Lemon: Rich in vitamin C and antioxidants.
    • Eggs: Provide high-quality protein and essential nutrients.
    • Sour Cream: Adds a tangy flavor and moisture to the cake.

    Dietary Information:

    • Vegetarian: Yes
    • Gluten-Free: No (use a gluten-free flour blend to make it gluten-free)
    • Dairy-Free: No

    Storage Tips:

    • Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
    • This cake can also be frozen. Wrap individual slices in plastic wrap and store in a freezer-safe container for up to 1 month. Thaw in the refrigerator overnight before serving.
  • Quick and Easy No-Bake Cold Coffee Cake: Ready in 10 Minutes!

    Quick and Easy No-Bake Cold Coffee Cake: Ready in 10 Minutes!

    Quick and Easy No-Bake Cold Coffee Cake: Ready in 10 Minutes!

    Table of Contents

    Ingredients:

      • 500 ml sweetened whipping cream
      • 200 g condensed milk
      • 40 ml strong coffee (cooled)
      • 4 teaspoons instant coffee
      • Ladyfinger biscuits
      • Brewed coffee (for dipping)
      • Bitter cocoa (for dusting)
    • Coffee beans (for garnish)

    Instructions:

      1. Prepare the Coffee Mixture:
          • In a small bowl, mix 40 ml of strong coffee with 4 teaspoons of instant coffee until dissolved. Set aside to cool.

         

      2. Whip the Cream:
        • In a large mixing bowl, whip 500 ml of sweetened whipping cream until it forms stiff peaks.
      1. Combine Condensed Milk and Coffee:
        • Gently fold 200 g of condensed milk and the cooled coffee mixture into the whipped cream until well combined.
      2. Layer the Cake:
          • Dip the ladyfinger biscuits briefly into brewed coffee and layer them in a 25 cm mold to form the base of the cake.

         

        • Spread a layer of the coffee cream mixture over the ladyfingers.
        • Repeat the layers, ending with a layer of the coffee cream mixture on top.
    1. Chill the Cake:
      • Refrigerate the cake for at least 1 hour to allow the flavors to meld and the cake to set.
    2. Garnish and Serve:
        • Before serving, dust the top of the cake with bitter cocoa.

       

      • Garnish with coffee beans for an extra touch of elegance.

    More Information About the Recipe:

    Nutritional Breakdown:

    This dessert is rich and creamy, offering a delightful blend of flavors with every bite:

      1. Sweetened Whipping Cream:
          • Rich in Fats: Provides a creamy texture and rich taste.
          • Calcium Source: Contains essential calcium for bone health.

         

      2. Condensed Milk:
          • Sweetness: Adds a rich, sweet flavor without the need for additional sugar.
          • Calories: High in calories, making it a treat to be enjoyed in moderation.

         

      3. Coffee:
          • Caffeine Boost: Provides a pleasant coffee flavor and a slight caffeine kick.
          • Antioxidants: Contains beneficial antioxidants.

         

      4. Ladyfinger Biscuits:
        • Texture: Adds a delightful crunch that softens with the coffee soak.
    1. Bitter Cocoa:
      • Flavor: Adds a slight bitterness that balances the sweetness of the cream and condensed milk.

    Customization Options:

      • Flavor Variations: Add a splash of coffee liqueur for an adult version.
    • Different Biscuits: Use graham crackers or digestive biscuits if you don’t have ladyfingers.
    • Additional Layers: Add layers of crushed nuts or chocolate shavings for extra texture.

    Serving Suggestions:

      • Dessert: Perfect as an after-dinner treat with a cup of espresso.
    • Party Pleaser: Serve at gatherings for a quick and impressive dessert.
    • Anytime Treat: Enjoy as a midday snack when you’re craving something sweet.

    Cooking Tips:

      • Quick Dipping: Dip the ladyfingers quickly into the coffee to prevent them from becoming too soggy.
    • Even Layers: Spread the cream mixture evenly to ensure each bite has a balanced flavor.
  • Tropical Delight: Fruity Tapioca Jelly Drink

    Tropical Delight: Fruity Tapioca Jelly Drink

    Tropical Delight: Fruity Tapioca Jelly Drink

    Table of Contents

    Ingredients

    • 4 cups water
    • 1/4 cup white sugar
    • 25 grams white unflavored jelly powder
    • 835 grams fruit cocktail (can be substituted with any fresh fruits you like)
    • 250 ml all-purpose cream or heavy cream
    • 300 ml condensed milk
    • 2 cups evaporated milk or fresh milk
    • Red food coloring
    • Yellow food coloring
    • Green food coloring
    • 1 cup cooked small tapioca pearls

    Instructions:

    Prepare the Jelly:

    1. In a pot, bring 4 cups of water to a boil.
    2. Add 1/4 cup white sugar and 25 grams of white unflavored jelly powder to the boiling water.
    3. Stir until completely dissolved.
      Divide the jelly mixture into three separate bowls.
      Add a few drops of red food coloring to the first bowl, yellow food coloring to the second bowl, and green food coloring to the third bowl.
    4. Stir each bowl until the color is evenly distributed.
      Pour each colored jelly mixture into separate shallow containers and let them cool to set.
    5. Once set, cut the jelly into small cubes.

    Mix the Drink

    1. In a large mixin:g bowl, combine the 250 ml of all-purpose cream or heavy cream, 300 ml of condensed milk, and 2 cups of evaporated milk or fresh milk.
    2. Mix well until smooth.
    3. Add the fruit cocktail (or your choice of fresh fruits) to the cream mixture. Stir to combine.
    4. Gently fold in the cooked small tapioca pearls and the colored jelly cubes.
    See also  Quick and Delicious Carrot and Walnut Cake

    Serve:

    Pour the fruity tapioca jelly drink into serving glasses.
    Chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.
    Serve cold and enjoy!

    Serving Suggestions:

    Serve as a refreshing dessert or snack on a hot day.
    Garnish with fresh mint leaves or extra fruit pieces for added presentation.

    Cooking Tips:

    Make sure the jelly is fully set before cutting into cubes to maintain its shape in the drink.
    Adjust the sweetness to your liking by adding more or less condensed milk.

  • Twice-Weekly Treat: The Easy and Delicious Bread You’ll Crave!

    Twice-Weekly Treat: The Easy and Delicious Bread You’ll Crave!

     

    Twice-Weekly Treat: The Easy and Delicious Bread You’ll Crave!

    Table of Contents

    Ingredients:

    • Dry Ingredients:
        • Bread Flour or Wheat Flour (300g): Provides structure and chew to the bread. Bread flour is ideal due to its higher gluten content, but wheat flour can be used for a softer texture.

       

      • Yeast (3g): The leavening agent that makes the bread rise.
      • Salt (3g): Balances the sweetness and enhances the overall flavor.
      • Sugar (12g): Feeds the yeast and helps it activate for a proper rise.
      • Wet Ingredients:
        • Milk (140g): Warm milk activates the yeast and adds moisture to the dough.
        • Egg (1): Binds the ingredients together and adds richness to the bread.
          • Unsalted Butter (30g): Creates a tender and flavorful crumb.
        • Other:
          • Softened Butter (80g): Used for spreading on the dough before the second rise, adding a touch of savory flavor and flakiness.
        • Black Pepper and Scallions (Chopped): For an irresistible savory topping. You can customize this with other herbs or spices like dried rosemary or everything bagel seasoning.
        • Egg Wash (Beaten Egg): Brushed on the dough before baking to create a golden brown and shiny crust.
        • Sesame Seeds: Add a delightful crunch and visual appeal to the finished bread.

    Instructions:

    1. Activate the Yeast (10 minutes): In a large bowl, combine warm milk, sugar, and yeast. Let the mixture sit for a few minutes until it becomes foamy. This activates the yeast, ensuring a proper rise for your bread.
    2. Combine Dry Ingredients (2 minutes): In a separate bowl, whisk together your chosen flour and salt.
    3. Make the Dough (10 minutes by hand, 4 minutes with a stand mixer): Add the flour mixture and the egg to the yeast mixture. Using a dough whisk or a stand mixer with a dough hook attachment, knead the dough until it becomes smooth and elastic. Gradually incorporate the softened butter, one tablespoon at a time, until fully combined.
    4. First Rise (1-2 hours): Place the dough in a greased bowl, turning it to coat. Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled in size.
      1. Shape and Second Rise (1 hour 15 minutes): Punch down the dough, shape it into your desired form (loaf or batard), and place it on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let it rise again for 30-45 minutes.
      2. Prepare the Topping and Bake (45 minutes): Brush the risen dough with egg wash and sprinkle with your topping mixture of black pepper, chopped scallions, and sesame seeds. Preheat your oven to 175°C (350°F) and bake the bread for 25 minutes, or until golden brown.
      3. Cool and Enjoy! Let the bread cool on a wire rack before slicing and serving
  • My mother-in-law taught me a recipe that’s 100 years old! Incredibly delicious!

    My mother-in-law taught me a recipe that’s 100 years old! Incredibly delicious!

    My mother-in-law taught me a recipe that’s 100 years old! Incredibly delicious

    Table of Contents

     

    Ingredients for the Dough:

    • 2 eggs
    • 200 ml (1 cup) milk
    • 600 grams (2 1/2 cups) flour
    • 80 ml (1/3 cup) oil
    • 45 grams (1/4 cup) sugar
    • 1/2 tsp (4 grams) salt
    • 1 1/2 tsp (10 grams) dry yeast

    Ingredients for the Topping:

    • Sugar (for sprinkling)
    • Butter (1 tsp for each roll)
    • Tutti frutti
    • Raisins
    • Almonds, chopped
    • Orange zest (peel)

    Instructions:

    Prepare the Dough:

    In a mixing bowl, combine the milk, sugar, and dry yeast.

    Let it sit for 5-10 minutes until the yeast becomes frothy. Add the eggs, oil, and salt to the yeast mixture and mix well.

    Gradually add the flour to the mixture, stirring continuously until a dough forms. Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.

    Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.

    Shape the Rolls:

    Preheat your oven to 170°C (340°F).

    Punch down the risen dough and divide it into small portions, shaping each portion into a roll.

    Place the rolls on a baking sheet lined with parchment paper.

    Add the Topping:

    Sprinkle each roll with sugar. Place 1 teaspoon of butter on top of each roll.

    Top the rolls with tutti frutti, raisins, chopped almonds, and a bit of orange zest.

    Bake:

    Bake the rolls in the preheated oven for 25-30 minutes, or until they are golden brown and cooked through. Baking time may vary depending on your oven.

    See also  Oatmeal, Apple, and Nut Bake

    Serve:

    Remove the rolls from the oven and let them cool slightly on a wire rack.

    Serve warm and enjoy these delightful fruity sweet rolls!

     

  • Delicious Turkish-Style Eggplant Recipe

    Delicious Turkish-Style Eggplant Recipe

    Delicious Turkish-Style Eggplant Recipe

    Table of Contents

    Ingredients:

      • 2 large eggplants
      • Salt (to taste)
      • 3 eggs
      • Ground black pepper (to taste)
      • Paprika (to taste)
      • 1 tsp mustard
      • Olive oil (for frying)
      • 150g breadcrumbs
    • 2 tbsp flour
    • Italian herbs (to taste)

    Instructions:

    Step 1: Prepare the Eggplants

      1. Slice the eggplants: Cut the eggplants into thin, even slices. You can either slice them into rounds or lengthwise strips, depending on your preference.
    1. Salt the eggplants: Sprinkle a generous amount of salt over the sliced eggplants. Let them sit for about 15-20 minutes to draw out excess moisture and bitterness. Afterward, rinse the eggplant slices with cold water and pat them dry with a kitchen towel.

    Step 2: Prepare the Egg Coating

      1. Beat the eggs: In a bowl, whisk together the eggs, mustard, a pinch of salt, ground black pepper, and paprika. The mustard will give the coating an extra layer of flavor and help the seasoning stick to the eggplants.
      2. Prepare the breading: In a separate bowl, mix the breadcrumbs with Italian herbs and a little more black pepper or paprika for extra flavor. In another small dish, place the flour, which will help the egg mixture stick to the eggplant slices.

    Step 3: Coat the Eggplants

      1. Dredge the eggplants: First, lightly coat each eggplant slice with flour. Shake off any excess flour.
      2. Dip in egg mixture: Next, dip each slice into the egg mixture, ensuring they are well coated.
      3. Cover with breadcrumbs: Finally, press each slice into the seasoned breadcrumbs, coating both sides thoroughly. The breadcrumbs will give the eggplants a beautiful, crispy texture once fried.
    See also  Apple Cinnamon Oatmeal Bake Recipe

    Step 4: Fry the Eggplants

      1. Heat the oil: In a large frying pan, heat a generous amount of olive oil over medium heat. You want enough oil to shallow fry the eggplants, so they turn golden and crispy.
      2. Fry the eggplants: Place the coated eggplant slices in the hot oil. Fry for about 2-3 minutes on each side, or until they are golden brown and crispy. Be sure not to overcrowd the pan, so the slices cook evenly.
      3. Drain excess oil: Once fried, remove the eggplants from the pan and place them on a paper towel-lined plate to absorb any excess oil.

    Step 5: Serve

    Serve the crispy eggplant slices hot with your favorite dipping sauce or alongside a fresh salad. These eggplants are crispy on the outside and soft and flavorful on the inside, making them the perfect accompaniment to any meal

    Cooking Tips:

      • Salting the eggplants: Salting the eggplants beforehand is an important step to remove their natural bitterness and help them crisp up better when frying.
    • Frying temperature: Be sure not to overheat the oil, as it can cause the eggplants to burn before they’re fully cooked through. Medium heat is ideal for getting that golden crust.
    • Baking option: For a healthier version, you can bake the coated eggplant slices in the oven. Simply place them on a parchment-lined baking tray and bake at 200°C (390°F) for about 20-25 minutes, flipping halfway through until golden and crispy.
  • Soft Butter Cake Recipe

    Soft Butter Cake Recipe

    Soft Butter Cake Recipe

    Table of Contents

    Ingredients

    • 1 3/4 cup 230 grams/ 8.1Oz Cake Flour
    • 1/2 teaspoon baking powder
    • 1 cup 250 grams/ 8.8Oz butter
    • 1 cup 200 grams/ 7Oz castor sugar
    • 5 eggs
    • 1 teaspoon vanilla extract
    • 1/4 cup 59ml milk

    Instructions

    • This super soft moist butter cake is easy to prepare. The cake is very moist and soft. In a large bowl, sift 230 grams all-purpose flour, add 1/2 tea spoon baking powder. Sift the flour two to three times. This will bring a lot of air in the batter, set it aside.
    • In another bowl, add one cup of salted butter, if you are using unsalted butter add one and a quarter teaspoon of salt to the dry ingredients.
    • The butter should be at room temperature, beat the butter until it is very soft then add a cup of sugar and start beating the butter and sugar at low speed for about 2 minutes.
    • Scrape the sides and continue beating the mixture for 15 minutes. One of the key tips to their recipe is beating the butter and sugar very well until the mixture is pale.
    • Once you have beat the mixture really well, start adding 5 eggs one at a time and beat each egg until it is incorporated in the mixture before adding the next.
    • Add vanilla extract and beat for a minute, if you just love the butter flavor you can leave the vanilla extract out. Add the sifted dry ingredients to the butter mixture spoon by spoon. Keep
    • Featured Post beating while adding the dry ingredients slowly.
    • After you have added half of the dry ingredients, bring the milk and pour half of the milk into the batter, mix it through and continue adding the dry ingredients.
    • Mix until the batter is dense then add the remaining milk and beat the batter until light and fluffy with no lumps. For baking, you will need a 7 by 7 square pan greased and lined with parchment paper.
    • Pour the batter into the prepared cake tin, smoothen the top and bake the cake in a preheated oven at 320 degrees Fahrenheit (160C) for 55 to 65 minutes but start checking the cake after 50 minutes.
    • The cake should bake to golden brown and a toothpick inserted at the center comes out clean or with a few moist crumbs. Let it cool in the pan for about 10 minutes then invert on a wire rack, slice and serve. Enjoy.