Category: quick and easy recipe

Baked Oatmeal Delight

Ingredients

• • 1 cup oatmeal
  • 50 g raisins

• • 50 g walnuts, chopped
  • 50 g dried apricots, chopped
  • 1 banana, mashed

• 1 apple, grated
• 50 g oat flakes

Directions

1. 1. Preheat the Oven: Preheat your oven to 180°C (360°F).

1. 1. Prepare the Ingredients: In a large mixing bowl, combine the oatmeal, raisins, chopped walnuts, chopped dried apricots, mashed banana, grated apple, and oat flakes. Mix well to ensure all ingredients are evenly distributed.
   2. Bake the Mixture: Transfer the mixture to a greased baking dish. Spread it out evenly.
   3. Bake: Place the dish in the preheated oven and bake for 30 minutes or until the top is golden brown and the oatmeal is set.

1. Cool and Serve: Allow the baked oatmeal to cool slightly before serving. Cut into squares and enjoy warm or at room temperature.

Serving Suggestions

• • Serve with a dollop of yogurt and fresh berries for a complete breakfast.
  • Drizzle with honey or maple syrup for added sweetness.

Cooking Tips

• For a richer flavor, toast the walnuts lightly before adding them to the mixture.
• You can substitute the dried fruits with your favorites like cranberries or dates.

Nutritional Benefits

• • Oatmeal: High in fiber, which aids digestion and helps maintain healthy cholesterol levels.

• • Raisins and Dried Apricots: Provide natural sweetness and are rich in vitamins and minerals.
  • Walnuts: A good source of omega-3 fatty acids, which are beneficial for heart health.
  • Banana and Apple: Add natural sweetness and moisture, along with essential vitamins and minerals.

Dietary Information

• This recipe is vegetarian and can be made vegan by ensuring no animal products are used in the baking dish.

Banana Oatmeal Bake with Cocoa and Nuts

Ingredients

• • Oatmeal: 1 cup
  • Milk: 150 ml
  • Eggs: 2

• • Bananas: 2, mashed
  • Sweetener: 1 tsp (honey, maple syrup, or your choice of sweetener)
  • Cocoa Powder: 1 tbsp

• • Baking Powder: 1 tsp
  • Nuts: 40 g, chopped (e.g., walnuts, almonds, or pecans)
  • Avocado Oil: for greasing

Directions

1. 1. Prepare the Batter:
      • In a mixing bowl, combine oatmeal, milk, eggs, mashed bananas, sweetener, cocoa powder, and baking powder. Stir until well mixed.
   2. Add Nuts:
      • • Fold in the chopped nuts, distributing them evenly throughout the batter.

       

   3. Grease the Baking Dish:
      • Lightly grease a baking dish or muffin tin with avocado oil to prevent sticking.

1. Pour and Smooth:
   • Pour the mixture into the greased baking dish, spreading it evenly with a spatula.
2. Bake:
   • • Preheat oven to 180°C (360°F).

    

   • Bake for 30 minutes or until the top is set and a toothpick inserted into the center comes out clean.
3. Cool and Serve:
   • • Allow the bake to cool for a few minutes before slicing. Serve warm or at room temperature.

    

Serving Suggestions

• • Serve with a dollop of Greek yogurt or a drizzle of honey for extra sweetness.
  • Pair with fresh berries for added flavor and color.

• • Top with a sprinkle of extra nuts for crunch.
  • Serve with a side of almond or peanut butter for extra protein.
  • Enjoy with a glass of milk or a cup of coffee for a complete breakfast.

Cooking Tips

• • Use ripe bananas for a naturally sweet flavor.
  • Adjust the level of sweetener based on your preference and the ripeness of the bananas.
  • Substitute avocado oil with coconut oil or olive oil if preferred.

• Add a dash of cinnamon or vanilla extract for extra warmth and flavor.
• If using a muffin tin, reduce baking time to 20-25 minutes.

Nutritional Benefits

• • Oatmeal: High in fiber, great for digestion and heart health.

• • Bananas: Provide natural sweetness, potassium, and vitamin B6.
  • Eggs: Add protein and aid in binding the ingredients.
  • Nuts: A source of healthy fats, protein, and fiber.

Dietary Information

• • Vegetarian: Suitable for a vegetarian diet.
  • Gluten-Free Option: Use certified gluten-free oats if needed.
  • Dairy-Free Option: Substitute milk with a plant-based milk alternative.

• No Refined Sugar: Uses natural sweetener.

Nutritional Facts (Per Serving Estimate)

• • Calories: ~180 kcal
  • Protein: 5 g

• • Carbohydrates: 20 g
  • Fat: 9 g
  • Fiber: 3 g

Storage

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat individual portions in the microwave for 20-30 seconds or enjoy cold.

Zucchini and Parmesan Savory Cake

Ingredients:

• • 2 courgettes (zucchini), grated
  • Salt, to taste
  • Black pepper, to taste

• • Extra virgin olive oil, as needed
  • 4 eggs
  • 1 tablespoon sugar

• • 100 ml milk (about 1/2 cup)
  • 60 ml extra virgin olive oil (about 1/4 cup)
  • 120 g flour (about 1 cup)

• • 11 g baking powder (about 1 tablespoon)
  • 1 medium potato, grated
  • 1 small onion, chopped

• • 30 g Parmesan cheese, grated (about 1/4 cup)
  • 50 g spreadable fresh cheese (about 1/4 cup)
  • 50 g Parmesan cheese, grated (about 1/2 cup)

Directions:

1. 1. Prepare the Vegetables:
      • • Grate the courgettes and medium potato.
        • Chop the small onion.

       

      • Heat a pan with a little extra virgin olive oil.
      • Add the grated courgettes, season with salt and black pepper, and simmer for 2 minutes.

1. 1. Prepare the Batter:
      • • In a large bowl, beat 4 eggs with a tablespoon of sugar until well combined.
        • Add 100 ml of milk and 60 ml of extra virgin olive oil, and mix well.
        • Gradually add 120 g of flour and 11 g of baking powder, stirring to combine.

       

   2. Combine Ingredients:
      • • Fold the grated potato, chopped onion, cooked courgettes, and 30 g of grated Parmesan cheese into the batter.
        • Mix until all ingredients are well incorporated.

       

   3. Prepare for Baking:
      • • Preheat the oven to 180°C (350°F).
        • Grease a baking dish with extra virgin olive oil.

       

      • • Pour the batter into the prepared dish.
        • Spread 50 g of spreadable fresh cheese evenly over the top.
        • Sprinkle with 50 g of grated Parmesan cheese.

       

   4. Bake:
      • Bake in the preheated oven for 40-45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

1. 1. Cool and Serve:
      • Allow the cake to cool slightly before cutting.
      • Serve warm or at room temperature.

Serving Suggestions:

• • Serve with a side salad for a complete meal.
  • Pair with a bowl of soup for a comforting dinner.

• Enjoy with a dollop of sour cream or a sprinkle of fresh herbs.

Cooking Tips:

• • Ensure vegetables are well-drained to avoid excess moisture in the cake.

• Use freshly grated Parmesan for the best flavor.
• Let the cake cool slightly before slicing to help it set properly.

Nutritional Benefits:

• • Rich in protein from the eggs and cheese.
  • High in vitamins and minerals from the vegetables.
  • Contains healthy fats from olive oil.

• Provides fiber from the zucchini and potato.

Dietary Information:

• • Suitable for vegetarians.

• Can be made gluten-free by substituting the flour with a gluten-free alternative.
• Contains dairy and eggs.

Nutritional Facts (per serving):

• • Calories: 280
  • Protein: 10g
  • Fat: 18g

• Carbohydrates: 20g
• Fiber: 3g

Storage:

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven or microwave before serving.
• Can be frozen for up to 2 months; thaw and reheat before serving.

Bread in 10 Minutes! No Oven Required! The Tastiest I’ve Ever Eaten! Anyone Can Do It

Bread has been a staple in human diets for thousands of years. It’s a symbol of nourishment, comfort, and tradition. However, in today’s fast-paced world, not everyone has the time to wait for dough to rise and bake in an oven. That’s where this incredible recipe comes in – bread in just 10 minutes, without an oven! This method is not only quick and easy but also results in the most delicious bread you’ve ever tasted. Perfect for beginners and experienced bakers alike, this recipe will revolutionize your kitchen routine.

Ingredients

• 17 oz (480 g) plain flour
• 7.8 oz (220 g) white yogurt
• 6.8 fl oz (200 ml) water
• 2 teaspoons (10 g) baking powder
• 1 teaspoon oil
• 1 teaspoon salt
• 3.5 oz (100 g) butter
• Parsley (to taste)

Step-by-Step Instructions

1. Preparing the Dough

Start by pouring the white yogurt into a large mixing bowl. Add 200 ml of water and 1 teaspoon of salt, then whisk everything thoroughly until you achieve a smooth, thin liquid. This mixture serves as the base for your dough.

Next, sift plain flour through a fine sieve to ensure there are no lumps. Gradually add the sifted flour and 2 teaspoons of baking powder to the yogurt mixture. Mix with your hands until you form a cohesive and slightly sticky dough.

Add 1 teaspoon of vegetable oil to the dough and continue kneading. The oil helps to make the dough more manageable and prevents it from sticking to your hands and the bowl. Knead until the dough is smooth and elastic, forming it into a round loaf.

2. Shaping the Dough

Sprinkle a little plain flour on your work surface and turn the dough out onto it. Lightly flour the surface of the dough and use your hands to spread it into a flat pancake. Divide the dough into two equal pieces.

Roll each piece out with a rolling pin and then cut each into five smaller pieces, giving you a total of ten dough portions. Shape each portion into a small ball. Place these dough balls on a floured plate and cover them with cling film to prevent them from drying out as you work.

3. Rolling the Pancakes

Take one dough ball, dust it with a bit of plain flour, and flatten it with your hands. Use a rolling pin to roll it into a thin pancake with a diameter of about 10 to 12 centimeters. Set it aside and repeat the process with the remaining dough balls. Ensure the unused dough balls are covered with cling film to keep them moist.

4. Cooking the Bread

Heat a dry, shallow pan over medium heat. Once the pan is hot, place as many of the rolled-out dough pancakes as can fit without overlapping. Let them cook for about a minute. When the dough starts to harden, flip them to the other side. As they cook, the pancakes will begin to puff up and form fluffy loaves.

Continue to move and turn the pancakes in the pan to ensure they cook evenly and don’t burn. Once they are golden brown and cooked on both sides, remove them from the pan.

5. Finishing Touches

Melt the butter and mix it with freshly chopped parsley. Generously spread this mixture on both sides of each cooked pancake. The butter adds richness, while the parsley provides a fresh, herby flavor that complements the bread perfectly.

Serving Suggestions

These quick and easy bread patties are incredibly versatile. Serve them warm as a side to soups and salads, use them as a base for sandwiches, or enjoy them on their own with a bit of honey or jam. They are perfect for any meal of the day and can be stored in an airtight container for a couple of days, making them a convenient option for busy schedules.

Conclusion

This 10-minute bread recipe is a testament to how simple ingredients and quick methods can produce extraordinary results. Whether you’re a novice cook or an experienced baker, this recipe will become a go-to in your kitchen repertoire. Not only is it fast and easy, but it’s also incredibly tasty and versatile, ensuring that you always have fresh, homemade bread at your fingertips.

Almond Cocoa Cookies with Almond Flour

Ingredients

• • 1 large egg yolk – 1 pc

• • 1 large egg white – 1 pc
  • Salt – a pinch
  • Granulated sugar – 1/2 cup (100 g)

• • Cocoa powder – 1 tbsp
  • Almond extract – 1 tbsp
  • Almond flour – 1 3/4 cups (200 g)

• • Baking powder – 1 tsp
  • Powdered sugar – for coating
  • Whole almonds – 11 pieces (for garnish)

Directions

• • Beat Eggs and Sugar: In a mixing bowl, combine egg yolk, egg white, a pinch of salt, and granulated sugar. Beat on medium-high speed for 3-4 minutes until the mixture becomes light and slightly frothy.
  • Incorporate Dry Ingredients: Add cocoa powder, almond extract, almond flour, and baking powder to the egg mixture. Stir until the ingredients form a smooth dough.
  • Shape into Balls: Wet your hands to prevent the dough from sticking, then roll portions of the dough into small balls.

• • Coat with Powdered Sugar: Roll each dough ball in powdered sugar until fully coated.
  • Top with Almonds: Place one almond on each ball, pressing lightly to secure.
  • Bake: Preheat your oven to 180°C (356°F). Arrange the dough balls on a parchment-lined baking sheet and bake for 15-17 minutes until set and slightly cracked.

• Cool and Serve: Allow cookies to cool on a wire rack before serving.

Serving Suggestions

• • Pair with coffee or tea for a delightful afternoon snack
  • Serve warm with a scoop of vanilla or almond-flavored ice cream

• • Drizzle with melted dark chocolate for extra indulgence
  • Serve alongside a charcuterie board with fruits and nuts
  • Pack as a gift in a decorative tin for holidays or special occasions

Cooking Tips

• • For a deeper flavor, use dark cocoa powder instead of regular cocoa
  • Chill the dough for 10 minutes before rolling if it feels too sticky
  • Use a cookie scoop to ensure uniform-sized cookies for even baking

• Try a pinch of sea salt on top for a sweet-and-salty twist
• Ensure cookies are spaced apart on the baking sheet to allow for slight spreading

Nutritional Benefits

• • High in protein: Thanks to the almond flour, these cookies contain more protein than regular flour-based cookies

• • Rich in fiber: Almond flour is a good source of fiber, which aids digestion
  • Low in carbs: Suitable for those following low-carb or gluten-free diets
  • Healthy fats: Almonds provide unsaturated fats, beneficial for heart health

• Antioxidants: Cocoa contains flavonoids, which have antioxidant properties that benefit cardiovascular health

Dietary Information

• • Gluten-Free: Made with almond flour instead of wheat flour
  • Dairy-Free: No butter or milk is used, making these suitable for dairy-sensitive individuals

• • Low Carb: Almond flour and minimal sugar make these cookies low in carbohydrates
  • Vegetarian: Contains no meat or animal products beyond eggs
  • No added oils: Only natural fats from almonds are used

Nutritional Facts (per cookie)

• • Calories: ~110
  • Carbohydrates: 8 g
  • Protein: 3 g

• • Fat: 7 g
  • Fiber: 2 g
  • Sugar: 5 g

Storage

• Room Temperature: Store in an airtight container for up to 5 days
• Refrigerator: Extend freshness up to 2 weeks in an airtight container
• Freezing: Place cookies in a freezer-safe bag or container; they keep well for up to 3 months. Thaw at room temperature before serving

Whole Grain Gluten-Free Bread with Buckwheat and Flax

Ingredients

• • Water: 460 ml (about 2 cups)
  • Apple Cider Vinegar: 1 tbsp
  • Psyllium Husks: 20 g (~2 tbsp)

• • Whole-Wheat Buckwheat Flour: 100 g (~3/4 cup)
  • Whole Grain Rice Flour: 100 g (~3/4 cup)
  • Flax Flour or Lentil Flour: 100 g (~3/4 cup) (use lentil flour for a milder flavor)

• • Salt: 1–1.5 tsp
  • Bread Spice: 1 tsp
  • Tartar Baking Powder: 1 tsp (or 1 weak tsp of baking soda as an alternative)

Directions

1. 1. Prepare the Dough:
      • In a mixing bowl, combine water and apple cider vinegar.
      • Add psyllium husks and let sit for a few minutes to absorb the liquid.

1. 1. Combine Dry Ingredients:
      • In a separate bowl, whisk together buckwheat flour, rice flour, flax or lentil flour, salt, bread spice, and tartar baking powder (or baking soda).
      • Gradually add the dry ingredients to the water and psyllium mixture, stirring until fully combined.

1. 1. Form the Dough:
      • Allow the mixture to rest for 5-10 minutes, allowing psyllium to thicken and create a dough-like consistency.
      • Shape the dough into a loaf and place it in a lined or greased loaf pan.

1. 1. Bake:
      • Preheat the oven to 180°C (356°F).
      • Bake the bread for 60–70 minutes until firm.

1. 1. Cool the Bread:
      • Carefully remove the bread from the oven and let it cool completely before slicing.
      • Important: Do not test the bread’s doneness with a skewer or thermometer, as this bread’s unique texture may be misleading.

Serving Suggestions

• • Serve with avocado and a sprinkle of salt for a healthy snack.
  • Use for open-faced sandwiches with fresh vegetables.
  • Toast with nut butter and honey for a sweet option.

• Pair with hummus and roasted vegetables.
• Serve with soups and stews for a hearty meal.

Cooking Tips

• • Avoid using a skewer to test the bread, as it may disrupt the texture.

• • Let the bread cool completely before slicing to maintain structure.
  • Lentil flour adds a mild taste; choose flax flour if you prefer a nutty flavor.
  • Use apple cider vinegar to enhance the flavor and help with rising.

• Store in an airtight container to keep the bread fresh for longer.

Nutritional Benefits

• • Buckwheat Flour: High in fiber, antioxidants, and protein.
  • Rice Flour: Gluten-free and provides a mild, light texture.

• • Psyllium Husks: Excellent source of dietary fiber, aiding digestion.
  • Flax or Lentil Flour: Adds protein, fiber, and essential nutrients.
  • Apple Cider Vinegar: Contains beneficial acids for gut health.

Dietary Information

• • Gluten-Free: Made without gluten ingredients.
  • High-Fiber: Excellent fiber content from psyllium and whole grains.
  • Vegan: Suitable for a plant-based diet.

• Nut-Free: Safe for those with nut allergies.
• Low Sugar: Contains no added sugars.

Nutritional Facts (Per Slice Estimate)

• • Calories: ~120 kcal

• • Protein: 3 g
  • Carbohydrates: 18 g
  • Fiber: 5 g

• Fat: 4 g

Feta Cheese Stuffed Bread

Ingredients

Dough:

• • 3 glasses of water
  • 1 teaspoon salt
  • 1 teaspoon sugar

• 1 teaspoon yeast
• 6 cups of flour

Stuffing:

• Feta cheese

To Lubricate:

• • 100 g butter

• 1 water glass measure of oil

Directions

1. 1. Prepare the Dough:
      • • In a large bowl, dissolve the yeast and sugar in warm water. Let it sit for about 5-10 minutes until it becomes frothy.
        • Add the salt and gradually mix in the flour, kneading until a smooth and elastic dough forms.

       

      • Cover the dough with a damp cloth and let it rise in a warm place for about 1 hour or until it doubles in size.
   2. Prepare the Stuffing:
      • • Crumble the feta cheese and set it aside.

       

   3. Form the Bread:
      • • Once the dough has risen, divide it into equal portions.
        • Flatten each portion into a small disc and place a small amount of crumbled feta cheese in the center.

       

      • Fold the edges over the cheese to seal and shape it into a ball or desired shape.
   4. Lubricate:
      • • Melt the butter and mix it with the oil in a small bowl.

       

      • Use this mixture to brush over each stuffed dough piece.
   5. Bake:
      • • Preheat your oven to 180°C (350°F).

       

      • Place the stuffed dough pieces on a baking sheet lined with parchment paper.
      • Bake for 25-30 minutes or until the bread is golden brown and cooked through.

1. Serve:
   • Let the bread cool slightly before serving.

Serving Suggestions

• • Serve warm with a side of fresh salad.

• Pair with a bowl of soup for a hearty meal.
• Enjoy as a snack with a cup of tea or coffee.

Cooking Tips

• • Make sure the water used for the yeast is warm, not hot, to ensure proper activation.

• Knead the dough well to achieve a smooth and elastic texture.
• Adjust the amount of feta cheese based on your preference for a more or less intense flavor.

Nutritional Benefits

• • Feta cheese is a good source of calcium and protein.

• Using whole grain flour can increase the fiber content of the bread.
• This bread provides a balance of carbohydrates and fats, making it a satisfying snack.

Dietary Information

• • Vegetarian: This recipe is suitable for vegetarians.

• Can be made gluten-free: Substitute regular flour with a gluten-free flour blend.
• Nut-free: This recipe does not contain nuts.

Storage Tips

• • Store the bread in an airtight container at room temperature for up to 2 days.

• To keep it longer, refrigerate for up to a week or freeze for up to 3 months. Reheat before serving.

Easy and Fun Breakfast: Vegetable Omelet Muffins for Kids! pen_spark

Ingredients:

• • Eggs: The base of the omelet muffins, providing protein and helping everything bind together.

• • Veggies: This recipe uses a combination of finely chopped onion, green chili, carrot, and sweetcorn. Feel free to experiment with other kid-friendly options like chopped bell peppers, broccoli florets, or cherry tomatoes.
  • Coriander Leaves: Chopped coriander leaves add a fresh, citrusy flavor to the muffins. You can substitute with another herb your child enjoys, such as parsley or chives.
  • Mozzarella Cheese: Melted mozzarella cheese adds a creamy texture and gooey goodness that kids love. You can also use cheddar cheese or another type of shredded cheese.

• Seasonings: Black pepper adds a touch of warmth, but you can adjust the amount to your child’s preference.

More Information:

• • Portion Control: These muffins are perfectly portioned for little hands and appetites.
  • Make-Ahead Friendly: These muffins can be made ahead of time and stored in the refrigerator for up to 3 days, or frozen for longer storage. Simply reheat in the microwave for a quick and easy breakfast.

• Customization: Get creative and let your child help you choose the vegetables and cheese they like best.

Health Benefits:

• • Protein Powerhouse: Eggs are a complete protein source, meaning they contain all the essential amino acids your child’s body needs to grow and develop.
  • Veggie Power: This recipe is a sneaky way to get your child to eat more vegetables. Each bite is packed with vitamins, minerals, and fiber.

• Calcium Rich: Cheese provides calcium, essential for strong bones and teeth.

Quick Carrot Cake Recipe with Cream Cheese Frosting

Ingredients:

• • Cake:
    • • 4 carrots, grated
      • 3 large eggs
      • 2 cups brown sugar

     

    • • 1 cup sunflower oil
      • 1 tsp cinnamon
      • 1/2 cup walnuts, chopped

     

    • • 300g all-purpose flour
      • 1 tbsp baking powder
      • Pinch of salt

     

  • Frosting:
    • • 150g butter, softened
      • 280g powdered sugar

     

    • 200g cream cheese
    • Crunchy peanuts (for topping)

Directions:

1. 1. Preheat Oven: Preheat to 180°C (350°F).
   2. Prepare the Batter: In a bowl, beat eggs, sugar, and oil. Add the grated carrots, walnuts, and cinnamon. Gradually fold in the flour and baking powder.

1. 1. Bake: Pour into a greased cake mold and bake for 40 minutes. Let cool.
   2. Make Frosting: Beat butter, sugar, and cream cheese until smooth. Chill.
   3. Assemble: Cut the cake in half, fill with frosting, and spread frosting over the top. Garnish with peanuts.

Serving Suggestions:

• Serve with hot coffee or tea.
• Decorate with extra walnuts or candied carrots for a more festive look.

Cooking Tips:

• • You can substitute walnuts with pecans or almonds for a different crunch.

• Ensure the cake cools completely before frosting to prevent melting.

Nutritional Benefits:

• • Rich in fiber and vitamin A from the carrots.
  • Walnuts add heart-healthy fats and omega-3s.

Dietary Information:

• Contains gluten, dairy, and eggs. For gluten-free, substitute with a gluten-free flour blend.

Nutritional Facts (Per Slice):

• • Calories: 350 kcal
  • Fat: 18g

• Carbohydrates: 45g
• Protein: 4g

Storage:

• • Room temperature: Store in an airtight container for up to 3 days.

• Refrigerate: Keeps for 5 days. Bring to room temperature before serving.

Healthy Apple Oatmeal Bake Recipe

Ingredients:

• • 1 cup (100 g) rolled oats

• • 3 medium apples, grated
  • 1/2 cup (120 ml) water
  • 1 banana, mashed

• • 3.5 oz (100 g) dried cranberries, rinsed in hot water
  • 3.5 oz (100 g) raisins, rinsed in hot water
  • 2 eggs

• • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon (optional)
  • 1/2 cup (50 g) favorite nuts, chopped

Directions:

1. Preheat the Oven:
   • Preheat your oven to 360°F (180°C).
2. Mix Ingredients:
   • • In a large bowl, mix together the rolled oats, grated apples, water, mashed banana, rinsed cranberries, rinsed raisins, eggs, baking powder, and cinnamon (if using) until smooth.

    

   • Stir in your favorite nuts.
3. Bake:
   • • Pour the mixture into a greased baking dish.

    

   • Bake in the preheated oven for approximately 35-40 minutes, or until golden brown and set.
4. Serve:
   • • Serve warm with Greek yogurt and your favorite berries if desired.

    

Serving Suggestions:

• • Enjoy a warm slice for breakfast topped with a dollop of Greek yogurt and fresh berries.
  • Serve as a healthy snack or dessert.

• Pair with a cup of tea or coffee for a cozy treat.

Cooking Tips:

• • Make sure to rinse the dried cranberries and raisins in hot water to soften them and remove any excess sugar coating.
  • You can substitute the nuts with seeds like sunflower or pumpkin seeds if you prefer.

• If you have a nut allergy, skip the nuts altogether or use a nut-free alternative.

Nutritional Benefits:

• • Oats are a great source of fiber, which can help with digestion and keep you feeling full longer.
  • Apples provide natural sweetness along with vitamins and antioxidants.

• Bananas add moisture and sweetness without the need for added sugar.
• Nuts add healthy fats and protein, making this bake more satisfying and nutritious.

Dietary Information:

• • No Added Sugar: Naturally sweetened with fruits.

• No Flour: Free from refined flour.
• Dairy-Free Option: Serve without Greek yogurt or use a dairy-free alternative.
• Gluten-Free Option: Ensure the rolled oats are certified gluten-free.

Caramelized Apple Cake with Cream Cheese Frosting and Almonds Recipe

Ingredients:

For the Caramelized Apples:

• • 1kg apples, peeled and chopped
  • 90g (6 tbsp) sugar

• Juice of 1 lemon
• 10g (1 tbsp) cornstarch

For the Sponge Cake Dough:

• • 5 eggs

• • 130g (1/2 cup + 2 tbsp) sugar
  • A pinch of salt
  • 170g (1 cup) all-purpose flour

• 50g (1/5 cup) milk

For the Cream Cheese Frosting:

• • 200g (1 cup) heavy cream (33% fat)
  • 300g (1.3 cups) cream cheese

• 50g (1/4 cup) sugar

Topping:

• 50g roasted flaked almonds

Directions:

1. Caramelized Apples:

1. 1. Prepare the Apples:
      • • Peel and chop 1kg of apples into small pieces.

       

   2. Caramelize:
      • • In a large pan, add the 90g sugar and lemon juice. Heat on medium until the sugar melts and starts to caramelize slightly.
        • Add the chopped apples and stir to coat them in the caramel. Cook for 5-7 minutes until the apples soften.

       

   3. Thicken:
      • Mix 10g cornstarch with a bit of water to make a slurry, then stir it into the apples to thicken the mixture.

1. Set Aside:
   • Once thickened, remove from heat and let the apples cool while preparing the cake batter.

2. Sponge Cake:

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

       

   2. Beat the Eggs and Sugar:
      • In a large bowl, whisk 5 eggs and 130g sugar with a pinch of salt until pale and fluffy.

1. 1. Add Flour and Milk:
      • Gently fold in 170g flour until fully combined. Then add 50g milk and fold gently.
   2. Prepare Baking Tray:
      • • Line a 32x37cm baking tray with parchment paper. Pour the batter evenly into the tray.

       

   3. Bake:
      • Bake in the preheated oven for 15 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Set aside to cool.

3. Cream Cheese Frosting:

1. Whip the Cream:
   • In a large bowl, whip 200g heavy cream until soft peaks form.
2. Mix the Frosting:
   • • In another bowl, beat 300g cream cheese and 50g sugar until smooth.

    

   • Gently fold the whipped cream into the cream cheese mixture until smooth and creamy.
3. Chill:
   • • Cover and leave the frosting in the fridge for at least 4 hours to firm up.

    

4. Assemble the Cake:

1. 1. Layer the Apples:
      • Once the cake has cooled, spread the caramelized apples evenly over the top.

1. Add the Cream:
   • Spread the chilled cream cheese frosting over the caramelized apples.
2. Sprinkle with Almonds:
   • • Finally, sprinkle 50g roasted flaked almonds over the cream layer.

    

5. Serve:

• Slice and serve this delicious Caramelized Apple Cake chilled. Enjoy!

Serving Suggestions:

• • Serve the cake chilled for the best texture and flavor.

• Pair with a cup of coffee or tea for a delightful afternoon treat.

Cooking Tips:

• • Make sure the cream cheese and heavy cream are cold before whipping to ensure a firm frosting.
  • You can toast the almonds in a dry skillet for a few minutes to enhance their flavor.

Nutritional Benefits:

• Apples provide fiber and vitamins, making this cake a slightly healthier dessert option.
• Almonds add healthy fats, protein, and crunch.

Dietary Information:

• • Vegetarian: This recipe is naturally vegetarian-friendly.

Nutritional Facts (per serving):

• • Calories: 300
  • Protein: 6g
  • Carbohydrates: 38g

• Fat: 14g

Storage:

• Fridge: Store the cake in the fridge for up to 3 days in an airtight container.
• Freezer: You can freeze the assembled cake for up to 1 month. Thaw in the fridge before serving.

Classic Crepes

Ingredients:

• • 250g plain flour
  • 3 eggs (at room temperature)
  • 500ml whole milk (semi-skimmed can also work; avoid skimmed milk for a creamier texture)

• • 20g melted butter
  • 3 tablespoons caster sugar (or granulated sugar)
  • 1/8 teaspoon vanilla extract

• A pinch of salt
• Vegetable oil for frying

Instructions:

1. 1. Prepare the Batter:
      • • In a large bowl, lightly beat the eggs. Add the sugar and salt, mixing well until combined.
        • Gradually pour in the milk and melted butter, whisking continuously.
        • Sift the flour into the mixture slowly, whisking to create a smooth, lump-free batter.

       

      • Add the vanilla extract and stir until everything is well incorporated.
      • Cover the bowl with clingfilm and refrigerate for at least 30 minutes to allow the batter to rest.

1. Cook the Crepes:
   • • Heat a large frying pan over medium heat and add a few drops of vegetable oil.
     • Using a ladle, pour some batter into the pan, tilting it so the batter spreads evenly to cover the base.
     • Fry for about 1 minute, then flip the crepe and cook the other side for another minute.

    

   • Repeat with the remaining batter, adding a tiny amount of oil each time to prevent sticking.
2. Serve:
   • • Stack the cooked crepes on a plate and cover with a clean tea towel to keep them warm.

    

   • Serve with your favorite fillings, such as fresh fruit, whipped cream, chocolate spread, or ham and cheese for savory crepes.

Serving Suggestions:

• Sweet: Top with powdered sugar, lemon juice, maple syrup, Nutella, or fresh berries.
• Savory: Fill with ham, cheese, sautéed mushrooms, spinach, or smoked salmon.

Cooking Tips:

• • Whisk the batter thoroughly and sift the flour to ensure it’s lump-free.
  • Make sure the pan is hot enough to cook the crepes quickly without burning them.
  • Adjust the amount of batter per crepe depending on your preferred thickness.

Nutritional Benefits:

• • Provides a good source of protein from the eggs.
  • The milk and butter add calcium and healthy fats.

Dietary Information:

• • For a dairy-free option, substitute whole milk with almond or soy milk and use dairy-free butter.
  • This recipe is naturally vegetarian.

Storage Tips:

• Store leftover crepes in an airtight container in the refrigerator for up to 2 days.
• Reheat in a pan or microwave before serving.

Pumpkin and Cheese Patties

Ingredients

• Vegetables and Herbs:
  • • Pumpkin: 200g, grated
    • Fresh Dill: 1 small bunch, finely chopped
    • Green Onions: 1 small bunch, finely chopped

   

  • Garlic: 1 clove, crushed
• Binders and Seasoning:
  • • Hard Cheese: 85g, grated (such as Parmesan or Cheddar)

   

  • • Egg: 1
    • Whole Wheat Flour: 1 tablespoon
    • Salt, Pepper, and Ground Coriander: To taste

   

  • Oil: For frying

Directions

1. 1. Prepare the Ingredients:
      • • Peel and grate the pumpkin on a fine grater.

       

      • Finely chop the dill and green onions, and crush the garlic.
   2. Combine the Mixture:
      • • In a large bowl, mix the grated pumpkin, dill, green onions, and garlic.

       

      • Add the grated cheese, egg, and flour. Season with salt, pepper, and coriander to taste, then mix until fully combined.
   3. Form and Fry the Patties:
      • • Heat a bit of oil in a skillet over medium heat.

       

      • With your hands, shape the mixture into small patties.
      • Place the patties in the hot pan and fry for about 3-4 minutes on each side until golden brown. Flip, cover, and cook for another 3-4 minutes, until fully cooked and golden on both sides.

1. Serve:
   • Serve the patties warm with a dollop of sour cream or yogurt, or enjoy as a delicious snack or light meal.

Serving Suggestions

• • Dipping Sauce: Serve with sour cream, Greek yogurt, or a yogurt-based dip.

• • Fresh Salad: Pair with a fresh side salad for a balanced meal.
  • Sprinkle of Herbs: Garnish with extra dill or green onions for a fresh touch.
  • For Breakfast: Serve alongside eggs for a savory start to the day.

• With Cheese: Top with a sprinkle of extra grated cheese before serving.

Cooking Tips

• • Grate Finely: Use a fine grater for the pumpkin to ensure a smooth texture.
  • Squeeze Out Excess Water: Remove extra moisture from the grated pumpkin to keep patties from becoming soggy.

• • Adjust Seasonings: Feel free to add more spices or herbs for extra flavor.
  • Cover the Pan: Covering helps cook the patties evenly and keeps them tender.
  • Cheese Options: Cheddar, mozzarella, or gouda work well for these patties.

Nutritional Benefits

• • Pumpkin: High in vitamins A and C and fiber.
  • Cheese: Adds protein and calcium.
  • Herbs: Dill and green onions bring fresh flavor and antioxidants.

Dietary Information

• • Vegetarian-Friendly
  • Gluten-Free Option: Substitute with gluten-free flour.
  • Contains Dairy and Eggs

Nutritional Facts (Per Serving, Approximate)

• • Calories: 120
  • Protein: 5g
  • Carbohydrates: 8g

• Fat: 6g
• Fiber: 2g

Cheesy Vegetable Rice Bake with Yogurt Soy Sauce Dressing

Ingredients:

For the Rice Bake:

• • 4 large eggs
  • 1 cup rice (uncooked)
  • 1 head of broccoli (cut into florets)

• • 1 onion (chopped)
  • 1 carrot (peeled and grated or finely chopped)
  • 1 bell pepper (chopped)

• • 1 clove of garlic (minced)
  • Salt, to taste
  • Black pepper, to taste

• • Vegetable oil (for sautéing)
  • A handful of cherry tomatoes (halved)
  • 100 grams mozzarella cheese (shredded)

For the Yogurt Soy Sauce Dressing:

• • 4 tablespoons plain yogurt
  • 2 tablespoons soy sauce

• Fresh dill (chopped, to taste)
• Fresh parsley (chopped, to taste)

Steps to Make Cheesy Vegetable Rice Bake with Yogurt Soy Sauce Dressing:

Step 1: Prepare the Rice Start by cooking the rice according to the package instructions. Use 1 cup of uncooked rice and 2 cups of water. Bring the water to a boil, add the rice, lower the heat, cover, and simmer until the rice is tender and all the water is absorbed (about 15-18 minutes). Once the rice is cooked, fluff it with a fork and set it aside.

Step 2: Sauté the Vegetables While the rice is cooking, prepare the vegetables. Heat a little vegetable oil in a large skillet over medium heat. Add the chopped onion, garlic, and carrot to the pan, and sauté for 4-5 minutes until softened. Then, add the chopped bell pepper and broccoli florets, and continue cooking for another 5-6 minutes until the vegetables are tender but still have some crunch. Season with salt and black pepper to taste. Once the vegetables are done, remove them from the heat.

Step 3: Prepare the Egg Mixture In a large bowl, crack the eggs and whisk them together with a pinch of salt and pepper. The eggs will help bind the rice and vegetables together during baking. Add the cooked rice to the egg mixture and stir to combine.

Step 4: Assemble the Rice Bake Preheat your oven to 180°C (350°F). Grease a medium-sized baking dish with a little vegetable oil to prevent sticking. Spread half of the rice and egg mixture into the bottom of the baking dish. Next, evenly spread the sautéed vegetables over the rice layer. Sprinkle half of the shredded mozzarella cheese on top of the vegetables. Add the remaining rice and egg mixture over the cheese and vegetables, spreading it out evenly.

Step 5: Top with Cheese and Cherry Tomatoes Sprinkle the remaining mozzarella cheese over the top layer of the rice mixture. Finally, scatter the halved cherry tomatoes across the top for added freshness and color.

Step 6: Bake the Rice Dish Place the assembled rice bake in the preheated oven and bake for 20-25 minutes, or until the cheese on top is melted, bubbly, and golden brown. The eggs should be fully set, and the bake should have a firm yet moist texture.

Step 7: Prepare the Yogurt Soy Sauce Dressing While the rice bake is cooking, prepare the dressing. In a small bowl, mix together the yogurt, soy sauce, chopped dill, and parsley. This dressing adds a refreshing, tangy flavor to the dish and balances the richness of the cheese and eggs.

Step 8: Serve Once the rice bake is done, remove it from the oven and let it cool for a few minutes. Slice the bake into portions and serve each piece with a drizzle of the yogurt soy sauce dressing. Garnish with extra fresh herbs like dill or parsley for an extra touch of flavor.

Nutrition Facts (Per Serving, based on 4 servings):

• • Calories: 410 kcal
  • Carbohydrates: 40g
  • Protein: 18g

• • Fat: 20g
  • Fiber: 5g
  • Sugars: 5g

• Sodium: 650mg

Quick 3-Minute Apple Cake

Ingredients:

• • 2 large eggs
  • A pinch of salt
  • 4 tablespoons sugar

• • Zest of 1 lemon
  • 50 grams (3.5 tablespoons) melted butter
  • 4 tablespoons all-purpose flour

• • 1 tablespoon baking powder
  • 3 apples, finely chopped
  • Optional: walnuts, chopped (for added crunch)

Directions:

1. 1. Prepare the Batter:
      • • In a mixing bowl, whisk together 2 large eggs, a pinch of salt, and 4 tablespoons of sugar until well combined.
        • Add the zest of one lemon and the melted butter, then mix thoroughly.

       

      • Sift in the flour and baking powder, stirring until the batter is smooth and lump-free.
   2. Prepare the Apples:
      • • Peel and finely chop the 3 apples into small pieces. Add the apple pieces to the batter, folding them in gently.

       

      • If using, fold in some chopped walnuts for extra texture.
   3. Bake the Cake:
      • • Preheat your oven to 180°C (360°F) with both upper and lower heat.

       

      • Pour the batter into a greased or lined cake pan and smooth out the top.
      • Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean.

1. Cool and Serve:
   • Let the cake cool for a few minutes before slicing and serving. Enjoy this delicious apple cake as a quick and easy dessert!

Serving Suggestions:

• • Serve with a scoop of vanilla ice cream for an extra indulgent treat.
  • Dust with powdered sugar before serving for a classic finish.
  • Pair with a cup of tea or coffee for a cozy afternoon snack.

• Drizzle with caramel sauce for a rich, sweet topping.
• Serve warm with a dollop of whipped cream or yogurt.

Cooking Tips:

• • Make sure to chop the apples into small pieces for even distribution throughout the cake.
  • Use fresh lemon zest to add a bright, citrusy flavor to the batter.
  • If you like a spicier flavor, add a pinch of cinnamon to complement the apples.

• Let the cake cool slightly before slicing to prevent it from falling apart.
• To avoid over-baking, start checking for doneness around the 40-minute mark.

Nutritional Benefits:

• • High in fiber from the apples, aiding in digestion and keeping you full.
  • Low in sugar compared to other cakes, making it a healthier dessert option.
  • Good source of protein from the eggs, supporting muscle repair and growth.

• Rich in antioxidants from the apples and lemon zest, promoting overall health.
• Contains healthy fats from the walnuts (if added), which are good for heart health.

Dietary Information:

• • Vegetarian-friendly
  • Low in sugar
  • Rich in fiber

• No artificial additives or preservatives
• Contains healthy fats (if walnuts are added)