Category: quick and easy recipe

Ingredients

• • Eggs: 3 large
  • Sugar: 150 g (about 3/4 cup)

• • Vegetable Oil: 80 ml (about 1/3 cup)
  • Flour: 180 g (about 1 1/2 cups) – All-purpose or 000 flour
  • Orange Zest: From 1 orange

• • Grated Carrot: 200 g (about 2 medium carrots)
  • Walnuts: 100 g (about 1/2 cup), chopped
  • Salt: A pinch

• • Baking Powder: 2 teaspoons
  • Spice Mix for Cake: 1/2 teaspoon (includes cinnamon, cloves, nutmeg, ginger, cardamom, vanilla, and anise)
  • Cinnamon: 1/4 teaspoon

• Orange Juice: 1 tablespoon

Instructions

1. 1. Prepare the Batter:
      • • Preheat your oven to 180°C (350°F). Grease and flour an 8-inch (20 cm) round cake pan or line it with parchment paper.
        • In a large mixing bowl, whisk the eggs and sugar together until the mixture is light and fluffy. This should take about 3-4 minutes.

       

      • Gradually add the vegetable oil while continuing to whisk, ensuring that it is fully incorporated into the egg mixture.
   2. Incorporate the Dry Ingredients:
      • • In a separate bowl, sift together the flour, baking powder, salt, spice mix, and cinnamon. Sifting helps to aerate the flour and evenly distribute the baking powder and spices.

       

      • Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Mix until just combined, being careful not to overmix to avoid a dense cake.
   3. Add Flavor and Texture:
      • • Add the grated carrot, orange zest, and orange juice to the batter. Stir gently to combine, ensuring the carrot and zest are evenly distributed throughout the mixture.

       

      • Finally, fold in the chopped walnuts. These add a delightful crunch and depth of flavor to the cake.
   4. Bake the Cake:
      • • Pour the batter into the prepared cake pan, spreading it evenly.

       

      • Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should be golden brown and spring back when lightly pressed.
      • Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

1. Serve:
   • Once the cake has cooled, you can dust it with powdered sugar, top it with a cream cheese frosting, or serve it as is for a simpler presentation. Slice and enjoy with a cup of tea or coffee.

Cooking Tips

• • Grate the Carrots Finely: For a smoother texture, use the fine side of a box grater to grate the carrots. This allows the carrot to blend seamlessly into the cake, adding moisture without being too noticeable.

• • Room Temperature Ingredients: Ensure that your eggs are at room temperature before starting. This helps them to mix better with the other ingredients, resulting in a lighter cake.
  • Spice Mix Customization: The spice mix adds warmth and depth to the cake, but feel free to adjust the spices to suit your taste. You can add more cinnamon for a spicier kick or increase the vanilla for a sweeter, aromatic flavor.
  • Orange Variations: If you love citrus, you can add a little more orange zest or juice for a more pronounced flavor. Alternatively, lemon zest can be used for a slightly different twist.

Nutritional Benefits

This carrot and walnut cake is more than just a sweet treat; it offers some notable nutritional benefits:

• • Carrots: Carrots are rich in beta-carotene, which the body converts to vitamin A, essential for healthy vision and immune function. They also provide dietary fiber, supporting digestive health.
  • Walnuts: Walnuts are a great source of omega-3 fatty acids, which are beneficial for heart health. They also contain antioxidants, protein, and fiber, making them a nutritious addition to the cake.

• Orange Zest and Juice: Oranges are packed with vitamin C, an antioxidant that supports immune function and skin health. The zest adds not only flavor but also a boost of nutrients.
• Spices: The blend of spices used in this cake provides not only warmth and flavor but also various health benefits. For example, cinnamon is known for its anti-inflammatory properties and ability to help regulate blood sugar levels.

Zucchini Meatballs with Oatmeal: Healthier and Tastier than Meat!

Zucchini meatballs are a fantastic way to incorporate more vegetables into your diet. Zucchini is low in calories but rich in vitamins A and C, potassium, and antioxidants. When combined with carrots, potatoes, and protein-packed oatmeal, these meatballs provide a balanced, wholesome meal. The addition of cheese, eggs, and herbs creates a flavorful blend that is both light and satisfying. The use of oatmeal instead of breadcrumbs not only boosts the fiber content but also makes these meatballs more nutritious and filling.

Ingredients

• 1 zucchini (about 350 grams, grated)
• 1 carrot (grated)
• 2 eggs
• 100 grams of cheese (such as feta, parmesan, or mozzarella, grated)
• Parsley (finely chopped, about a handful)
• 1 potato (grated)
• 1 clove of garlic (minced)
• Salt (to taste)
• Black pepper (to taste)
• 1 teaspoon Herbes de Provence
• Paprika (to taste, optional)
• 4 tablespoons oatmeal (about 40 grams, ground to a fine consistency)
• 2 tablespoons flour (for coating the meatballs)
• Olive oil (for frying)

For the Sauce:

• 2 tablespoons sour cream or yogurt
• 1 tablespoon mayonnaise
• Dill (finely chopped, about a teaspoon)
• 1 teaspoon dried garlic
• 1 teaspoon smoked paprika powder

Step-by-Step Preparation of Zucchini Meatballs with Oatmeal

Step 1: Grate and Drain the Zucchini

1. Grate the Zucchini: Start by grating the zucchini using a medium-sized grater. Place the grated zucchini in a colander and sprinkle it with a pinch of salt. Let it sit for about 15 minutes. The salt will draw out the excess moisture, which is crucial for achieving the perfect texture in the meatballs.
2. Drain and Squeeze: After 15 minutes, squeeze out the excess water from the zucchini using your hands or a clean kitchen towel. This step ensures that the meatballs won’t be too soggy and will hold their shape during cooking.

Step 2: Mix the Ingredients

1. Combine Vegetables and Seasonings: In a large mixing bowl, add the drained zucchini, grated carrot, and grated potato. Mix in the minced garlic, chopped parsley, and grated cheese.
2. Add Eggs and Seasonings: Crack the eggs into the bowl and stir to combine. Season the mixture with salt, black pepper, Herbes de Provence, and a dash of paprika for added flavor.
3. Incorporate the Oatmeal: Grind the oatmeal in a blender or food processor until it reaches a fine consistency. Add the ground oatmeal to the mixture and stir well. Let the mixture rest for about 15 minutes to allow the oatmeal to absorb some of the moisture and thicken the mixture.

Step 3: Form and Fry the Meatballs

1. Shape the Meatballs: Once the mixture has rested, use your hands to form small meatballs, about the size of a walnut. The mixture might be slightly sticky, so wet your hands occasionally to make shaping easier.
2. Coat with Flour: Lightly roll each meatball in flour to coat. This step gives the meatballs a nice crispy exterior when fried.
3. Fry the Meatballs: Heat a generous amount of olive oil in a large non-stick pan over medium heat. Fry the meatballs in batches, making sure not to overcrowd the pan. Cook each meatball for about 4-5 minutes on each side, or until they are golden brown and cooked through. Place the cooked meatballs on a paper towel-lined plate to absorb any excess oil.

Step 4: Prepare the Sauce

1. Mix the Sauce Ingredients: In a small bowl, combine 2 tablespoons of sour cream or yogurt with 1 tablespoon of mayonnaise. Add the chopped dill, dried garlic, and smoked paprika powder. Stir well to combine all the ingredients.
2. Serve: Serve the zucchini meatballs warm with the sauce on the side for dipping. The sauce adds a creamy, tangy contrast that complements the savory, herby flavor of the meatballs perfectly.

Serving Suggestions

These zucchini meatballs with oatmeal are incredibly versatile. They can be served as a main dish accompanied by a fresh salad, or as an appetizer or snack on their own. They also make a great addition to pasta dishes, wraps, or even on top of rice for a more substantial meal.

Nutritional Information (Per Serving, Based on 20 Meatballs)

• Calories: 60 kcal
• Protein: 3 grams
• Fat: 3 grams
• Carbohydrates: 6 grams
• Fiber: 1 gram
• Sugar: 1 gram
• Sodium: 90 mg

Conclusion

These zucchini meatballs with oatmeal are a delicious, healthy, and easy-to-make alternative to traditional meatballs. They’re loaded with fresh vegetables, aromatic herbs, and wholesome oats, making them not only tasty but also incredibly nourishing. The combination of flavors and textures, along with the creamy dill sauce, makes this dish a delightful treat that the whole family will love. Whether you’re looking to cut down on meat, add more veggies to your diet, or simply try something new, this recipe is a must-try. Enjoy your meal!

Eggless Christmas fruit cake recipeEggless Christmas  fruit cake recipeIngredients– 2 cups all-purpose flour– 1 cup mixed dried fruits (raisins, currants, chopped dates)– 1/2 cup orange juice– 1/2 cup granulated sugar– 1/2 cup vegetable oil– 1/4 cup chopped nuts (optional)– 1 tsp baking powder– 1/2 tsp baking soda– 1/2 tsp ground cinnamon– 1/4 tsp ground nutmeg– 1/4 tsp salt– 1 tsp vanilla extractInstructions

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

In another bowl, combine the orange juice, sugar, vegetable oil, and vanilla extract.

Mix well.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

Fold in the mixed dried fruits and chopped nuts (if using).
Pour the batter into the prepared cake pan. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
TRESH CAKES

Ingredients:

• • For the Fluffy Dough:

    • • 20 g yeast

     

    • • 500 ml warm milk
      • 100 g sugar
      • 150 ml vegetable oil

     

    • • 2 eggs
      • 2 g salt
      • 1 kg flour

     

  • Creamy Vanilla Pudding Filling:

    • • 80 g vanilla flavored pudding powder

     

    • 780 ml milk

  • Nutty Topping:

     

    • 150 g walnuts, chopped
    • 150 g almond flakes

• Finishing Touches:

  • • 100 g soft butter
    • 30 ml vegetable oil

   

Instructions:

1. 1. Activate the Yeast: In a large bowl, dissolve the yeast in the warm milk. Stir in the sugar until it dissolves completely.

       

   2. Combine Wet Ingredients: Add the vegetable oil, eggs, and salt to the yeast mixture and mix well.

1. 1. Dough Time: Gradually incorporate the flour, mixing until a soft dough forms. Transfer the dough to a lightly floured surface and knead for several minutes until smooth and elastic.

       

   2. Let the Dough Rise: Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 40 minutes, or until doubled in size.

       

   3. Prepare the Pan: Grease a 35 x 40 cm baking tray with vegetable oil.

       

1. 1. Cook the Pudding: In a saucepan, whisk together the vanilla pudding powder and milk. Cook over medium heat, stirring constantly, until the pudding thickens. Remove from heat and let it cool for 30 minutes.

   2. Assemble the Pastry: Roll out the risen dough to fit the prepared baking tray. Spread the cooled vanilla pudding evenly over the dough.

       

   3. Nutty Delight: Sprinkle the chopped walnuts and almond flakes generously over the pudding layer.

1. Dot and Drizzle: Dot the top of the pastry with small pieces of softened butter and drizzle with vegetable oil.

    

2. Baking Time: Preheat your oven to 170°C (340°F) and bake the pastry for 25 minutes, or until golden brown.

    

3. Serving Suggestion: Allow the pastry to cool slightly before cutting into pieces. Serve and enjoy this unique and delicious treat!

Ingredients:

• • For the Fluffy Dough:

    • • 20 g yeast

     

    • • 500 ml warm milk
      • 100 g sugar
      • 150 ml vegetable oil

     

    • • 2 eggs
      • 2 g salt
      • 1 kg flour

     

  • Creamy Vanilla Pudding Filling:

    • • 80 g vanilla flavored pudding powder

     

    • 780 ml milk

  • Nutty Topping:

     

    • 150 g walnuts, chopped
    • 150 g almond flakes

• Finishing Touches:

  • • 100 g soft butter
    • 30 ml vegetable oil

   

Instructions:

1. 1. Activate the Yeast: In a large bowl, dissolve the yeast in the warm milk. Stir in the sugar until it dissolves completely.

       

   2. Combine Wet Ingredients: Add the vegetable oil, eggs, and salt to the yeast mixture and mix well.

1. 1. Dough Time: Gradually incorporate the flour, mixing until a soft dough forms. Transfer the dough to a lightly floured surface and knead for several minutes until smooth and elastic.

       

   2. Let the Dough Rise: Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 40 minutes, or until doubled in size.

       

   3. Prepare the Pan: Grease a 35 x 40 cm baking tray with vegetable oil.

       

1. 1. Cook the Pudding: In a saucepan, whisk together the vanilla pudding powder and milk. Cook over medium heat, stirring constantly, until the pudding thickens. Remove from heat and let it cool for 30 minutes.

   2. Assemble the Pastry: Roll out the risen dough to fit the prepared baking tray. Spread the cooled vanilla pudding evenly over the dough.

       

   3. Nutty Delight: Sprinkle the chopped walnuts and almond flakes generously over the pudding layer.

1. Dot and Drizzle: Dot the top of the pastry with small pieces of softened butter and drizzle with vegetable oil.

    

2. Baking Time: Preheat your oven to 170°C (340°F) and bake the pastry for 25 minutes, or until golden brown.

    

3. Serving Suggestion: Allow the pastry to cool slightly before cutting into pieces. Serve and enjoy this unique and delicious treat!

Ingredients:

Bread flour: 2 ½ cups (320 grams)
Water: ¾ cup + 2 tablespoons (210 ml), lukewarm
Brewer’s yeast: 1 tsp. (3 grams) or dry yeast: ½ tsp. (2 grams)
Sugar: 1 tsp.
Salt: 1 tsp.

Instructions:

Activate the Yeast:
In a small bowl, dissolve the sugar and yeast in the lukewarm water. Make sure the water is not too hot, as it can kill the yeast. Let this mixture sit for about 5-10 minutes until it becomes foamy, indicating that the yeast is activated.

Prepare the Dough:
In a large mixing bowl, combine the bread flour and salt. Create a well in the center of the flour and pour in the yeast mixture.
Gradually mix the flour with the water, using a spatula or your hands, until a soft dough forms. The dough should be slightly sticky but manageable.

Knead the Dough:
Transfer the dough onto a lightly floured surface and knead it for about 8-10 minutes. The goal is to develop the gluten, which will give the bread its structure and elasticity.
The dough should become smooth and elastic by the end of kneading.

First Rise:
Shape the dough into a ball and place it in a lightly oiled bowl. Cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.

Shape the Dough:
After the dough has risen, punch it down gently to release the air. Turn it out onto a floured surface and shape it into a loaf.
You can shape it into a round loaf, a baguette-style loaf, or even place it into a bread tin for a more uniform shape.

Second Rise:
Place the shaped dough onto a parchment-lined baking sheet or into a greased loaf tin. Cover it again with a damp cloth and let it rise for an additional 30-40 minutes, or until it has puffed up.

Preheat the Oven:
While the dough is doing its second rise, preheat your oven to 220°C (425°F). If you want a crispy crust, place a shallow pan of water on the bottom of the oven to create steam while the bread bakes.

Bake the Bread:
Once the dough has risen, make a few shallow slashes on the surface with a sharp knife or bread lame. This helps the bread expand while baking.
Bake the bread in the preheated oven for 20-25 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
If using a bread tin, the baking time may extend slightly to ensure the bread is fully cooked through.

Cool the Bread:
Once baked, remove the bread from the oven and allow it to cool on a wire rack. It’s important to let the bread cool before slicing, as this allows the interior to set properly.

Nutritional Facts (per slice, approximately 1/12th of the loaf):
Calories: 80 kcal
Carbohydrates: 16g
Protein: 3g
Fat: 0.5g
Fiber: 1g
Sugar: 1g
Sodium: 150mg

Storage Tips:
Room Temperature: Store the bread in an airtight container or a bread bag at room temperature for up to 3-4 days. Avoid storing bread in the fridge, as it can dry out faster.
Freezing: If you want to store the bread for longer, you can freeze it. Once cooled, slice the loaf and place the slices in a freezer-safe bag. Bread can be stored in the freezer for up to 3 months. To reheat, simply toast the slices or warm them in the oven.

Cooking Tips:
Use Lukewarm Water: The water should be warm to the touch but not hot, around 38°C (100°F), to help the yeast activate.
Measure Ingredients Accurately: Use a kitchen scale to measure the flour for the best results, as too much flour can make the bread dense.
Kneading the Dough: If the dough feels too sticky, add a bit more flour, but avoid adding too much as it can make the bread heavy.
Crust Variations: For a softer crust, you can brush the bread with melted butter as soon as it comes out of the oven. For a crunchier crust, add the pan of water to the oven as mentioned earlier.
Flavor Additions: This basic bread recipe can be easily customized. You can add herbs like rosemary, thyme, or garlic powder for extra flavor. Seeds like sesame, flax, or sunflower can also be sprinkled on top for added texture.