chocholate cake
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INGREDIENTS:
4 eggs
1 cup of sugar
1/2 cup of melted butter
1 cup of milk
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4 eggs
1 cup of sugar
1/2 cup of melted butter
1 cup of milk
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Prep Time: 20 minutes | Total Time: 20 minutes
Kcal: 350 kcal per serving | Servings: 4 servings
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Start by prepping your vegetables. Finely shred the cabbage using a knife or a food processor. Grate the carrots and finely chop the onion and parsley. Set them aside. This mix of vegetables will add color, crunch, and nutrition to your frittata.
Heat a tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until soft and translucent. Add the shredded cabbage and grated carrots to the pan. Cook for about 5-7 minutes, stirring occasionally, until the cabbage softens and the carrots are tender. Season with a pinch of salt and pepper to taste. Once cooked, remove the vegetables from the heat and set them aside to cool slightly.
In a large mixing bowl, whisk the eggs until they are well beaten and slightly frothy. Add the flour, milk, olive oil, baking powder, salt, black pepper, and oregano to the eggs. Whisk everything together until the batter is smooth and free of lumps. This batter will bind the vegetables together and give the frittata its fluffy texture.
Once the sautéed vegetables have cooled slightly, gently fold them into the egg batter. Make sure the vegetables are evenly distributed throughout the mixture. This will ensure that each bite of the frittata is packed with flavor and texture.
Fold in the shredded mozzarella cheese, reserving a little to sprinkle on top of the frittata. The mozzarella will melt as the frittata cooks, adding a delicious creaminess to the dish.
Preheat your oven to 180°C (350°F). Grease an oven-safe skillet or baking dish with olive oil. Pour the vegetable and egg mixture into the prepared pan, spreading it out evenly with a spatula. Sprinkle the remaining mozzarella cheese on top.
Place the frittata in the preheated oven and bake for 20-25 minutes, or until the frittata is set and the top is golden brown. To check if it’s done, insert a toothpick or knife into the center; it should come out clean when the frittata is fully cooked.
Once the frittata is cooked, remove it from the oven and let it cool for a few minutes before slicing. Garnish with fresh parsley for a pop of color and extra flavor. Serve the frittata warm, either on its own or with a side of salad, bread, or yogurt for a complete meal.
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– 2 eggs
– 100 g of sugar
– 8 g of vanilla sugar
– 100 g of yogurt
– 100 ml of milk
– 80 ml of oil
– A pinch of salt
– 180 g of all-purpose flour
– 12 g of baking powder
– 50 g of raisins
– Jam
– Coconut flour
1. In a mixing bowl, beat 2 eggs, sugar, and vanilla sugar together until well combined.
2. Add yogurt, milk, and oil to the mixture. Stir until smooth.
3. Mix in a pinch of salt.
4. Gradually add all-purpose flour and baking powder, continuing to mix until the batter is lump-free.
5. Fold in the raisins.
6. Pour the batter into a greased microwave-safe mug or bowl.
7. Microwave on high for 3-4 minutes, or until the cake has risen and is set in the center. Cooking times may vary, so keep an eye on it.
8. Once done, let the cake cool for a minute.
9. Invert the cake onto a plate, and let it cool completely.
10. Once cooled, spread jam on top and dust with coconut flour.
11. Slice, serve, and enjoy your quick and tasty daily treat!
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For the Dessert:
For the Lemon Custard:
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These chocolate-topped buns with pistachios are not only a treat for the taste buds but also offer some nutritional benefits.
Milk: Provides calcium, vitamin D, and protein, essential for bone health and growth, especially for children.
Yeast: Besides helping the dough rise, yeast adds B vitamins and some minerals to the buns.
Eggs: A great source of high-quality protein and various essential vitamins and minerals, including vitamin B12, riboflavin, and selenium.
Pistachios: These nuts are rich in healthy fats, protein, fiber, and antioxidants. They add a delightful crunch and nutritional boost to the buns.
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Start by slicing the 3 bananas into thin, even pieces. The slices should be small enough to cook through quickly and break down easily into a smooth puree.
In a large frying pan, melt 30 g of butter over low heat. Once the butter has melted, add the banana slices to the pan. Cook the bananas gently for about 10 minutes, stirring occasionally, until they soften and become lightly caramelized. The gentle frying process enhances the natural sweetness of the bananas and brings out a rich, buttery flavor.
Once the bananas are soft, use an immersion blender to blend them into a smooth puree. You can also use a regular blender if you prefer. The goal is to create a creamy, lump-free banana mixture.
Pour 250 ml of milk into the banana puree and add 40 g of cornstarch. Stir the mixture well to ensure the cornstarch dissolves completely, avoiding any lumps. Cornstarch will act as the thickening agent, giving the mousse its silky texture.
Transfer the banana mixture to a saucepan and cook it over medium heat. Stir constantly to prevent the mixture from sticking to the bottom of the pan. Cook until the mixture thickens into a smooth custard-like consistency, which should take about 5-7 minutes. Once thickened, remove the saucepan from the heat.
Pour the thickened banana mixture into a bowl. To prevent a skin from forming, cover the surface of the custard base directly with plastic wrap (in contact). Set it aside to cool to room temperature.
While the custard base is cooling, prepare the cream mixture. In a separate bowl, whip 250 ml of cream with 150 g of condensed milk using a hand mixer. Beat until the mixture becomes light and fluffy. The cream should hold soft peaks, but be careful not to overwhip it, as you want a smooth, airy texture for the mousse.
Once the banana custard base has cooled, beat it with a mixer until smooth. Gradually fold the cooled banana custard into the whipped cream and condensed milk mixture. Continue to gently mix and beat the ingredients until they are fully combined, creating a light and creamy mousse.
Transfer the banana mousse into a pastry bag for easy serving. You can pipe the mousse into individual serving glasses or bowls for an elegant presentation. Alternatively, simply spoon the mousse into your preferred serving dishes.
For the best results, chill the mousse in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld and gives the mousse a more structured texture.
For extra flavor and texture, you can garnish the banana mousse with a sprinkle of cocoa powder, grated chocolate, or even chopped nuts. Fresh banana slices or a drizzle of caramel sauce also make excellent finishing touches.
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Boost Your Wellness with This Pineapple Ginger Shot Recipe
In the midst of cold and flu season, bolstering your immune system becomes more crucial than ever. What better way to do this than with a Pineapple Ginger Shot? This recipe is not only straightforward but also brimming with health benefits, thanks to its potent ingredients. With just a few simpleUsing a Juicer: If you have a juicer, simply feed the ginger, pineapple, and lime through it to extract their juices.
Without a Juicer: Don’t worry if you don’t own a juicer. You can blend all the ingredients in a high-speed blender and then strain the blend through a fine-mesh sieve. This will help you get rid of any fibrous pieces and leave you with smooth, drinkable juice.
Serve: Pour the extracted juice into small containers, aiming for about 1/3 cup of the mixture in each. These shots are best enjoyed fresh, offering a zesty, invigorating start to your day.
Why Pineapple Ginger Shots?
Ginger shots pack a powerful punch, thanks to ginger’s high levels of ketones and gingerols. These compounds not only impart ginger’s characteristic spicy flavor but are also powerful antioxidants. Ginger ranks high in antioxidant content, coming in just after pomegranates and certain berries.
The addition of pineapple doesn’t just sweeten the deal; it significantly boosts the shot’s health benefits. Pineapple is a rich source of bromelain, magnesium, and vitamin C, making this shot a nutritional powerhouse.
So, if you’re looking for a quick, delicious way to support your immune system, this Pineapple Ginger Shot recipe is perfect. It’s an excellent addition to your daily wellness routine, providing a burst of energy and a shield against seasonal ailments. steps, you can prepare this vibrant and nutritious shot to keep your wellness in check.
Ingredients Needed:
Fresh ginger
Pineapple
Lime
Preparation Steps:
Prep Your Ingredients: Start by peeling and chopping the fresh ginger, pineapple, and lime. The freshness of these ingredients ensures the maximum nutritional benefit and flavor
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For the Bread:
For the Topping:
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This incredible eggplant recipe straight from Turkey will tantalize your taste buds!
– 5 eggplants
– 1 pepper ️
– 1 onion
– 2 cloves of garlic
– 300g chicken breast
– 600ml tomato pulp
– 20g Parmesan cheese
– Salt, pepper, paprika, oregano ️
– Olive oil
1. Cut eggplants in half, scoop out centers.
2. Sauté onion, garlic, and pepper in olive oil.
3. Add chicken, cook until browned.
4. Mix in tomato pulp, spices, and eggplant flesh.
5. Fill eggplant halves with the mixture.
6. Sprinkle with Parmesan cheese.
7. Bake at 180°C for 30 mins.
Relish the incredible flavors of Turkey in every bite!
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Indulge in the fluffiness of our Greek Yogurt Cake!
– 4 medium-sized eggs
– 250g unsweetened plain Greek yogurt
– 100g sugar
– 40g cornstarch
– A pinch of salt
– Lemon zest
1. Preheat your oven to 180°C (350°F) and grease a cake pan.
2. In a mixing bowl, whisk eggs, sugar, and a pinch of salt until creamy.
3. Add Greek yogurt and continue whisking until well combined.
4. Gradually add cornstarch, mixing until smooth.
5. Add lemon zest for a refreshing twist.
6. Pour the batter into the greased pan.
7. Bake for 30-35 minutes, or until a toothpick comes out clean.
8. Let it cool before serving.
Enjoy the light and fluffy goodness!