Category: quick and easy recipe

Simple Jam and Walnut Cake

Ingredients:

• • Eggs: 2 large
  • Vanilla Sugar: 1 packet (8g)
  • Salt: A pinch

• • Sugar: 120g (2/3 cup)
  • Oil: 120ml (1/2 cup)
  • Milk: 120ml (1/2 cup)

• • Flour: 220g (1 cup + 3/4 cup)
  • Baking Powder: 1 tablespoon
  • Jam: 50g (your favorite variety)

• Walnuts: 50g, chopped
• Baking Dish: 24 cm round

Directions:

1. 1. Prepare the Batter:
      Preheat your oven to 170°C (340°F). In a large mixing bowl, beat 2 eggs with 120g of sugar, a packet of vanilla sugar, and a pinch of salt. Mix until light and fluffy.

1. 1. Add Wet Ingredients:
      Gradually stir in 120ml of oil and 120ml of milk. Mix until everything is well incorporated.
   2. Incorporate the Dry Ingredients:
      Sift in 220g of flour and 1 tablespoon of baking powder. Fold the dry ingredients into the wet mixture until smooth.
   3. Prepare the Baking Dish:
      Grease a 24 cm baking dish with butter or oil. Pour the cake batter into the dish and spread it evenly.

1. 1. Add Jam and Walnuts:
      Gently spread 50g of jam over the surface of the batter. Sprinkle 50g of chopped walnuts on top for added crunch.
   2. Bake the Cake:
      Place the cake in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
   3. Cool and Serve:
      Let the cake cool before slicing. Enjoy this delicious jam and walnut cake with a hot beverage!

Serving Suggestions:

• • With Tea or Coffee: Serve a slice of this cake with your favorite hot drink.
  • With Whipped Cream: Add a dollop of whipped cream on top for extra indulgence.
  • Extra Jam: Serve with a side of extra jam for those who want more sweetness.

Cooking Tips:

• • Use Room Temperature Ingredients: For best results, make sure your eggs, milk, and oil are at room temperature.
  • Customize with Your Favorite Jam: Raspberry, apricot, or strawberry jams work wonderfully in this recipe.
  • Toasting the Walnuts: Lightly toast the walnuts beforehand for a deeper flavor.

Nutritional Benefits:

• • Walnuts add healthy fats and protein.
  • Milk provides calcium and vitamin D.
  • Eggs add protein and vitamins like B12.

Storage:

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. You can also freeze it for up to 3 months.

Why You’ll Love This Recipe:

• • Simple and Quick: Easy to make with everyday ingredients.
  • Jam Twist: Adds a fruity sweetness that pairs well with the light cake.

• Walnut Crunch: Gives a satisfying texture to every bite.
• Versatile: Perfect for breakfast, snack, or dessert.

Homemade Soft Olive Oil Bread Rolls

Ingredients:

• • Warm milk – 105 ml (about 1/2 cup)

• • White sugar – 12 g (1 tbsp)
  • Active dry yeast – 1.5 g (1/2 tsp)
  • Olive oil – 15 ml (1 tbsp)

• All-purpose or bread flour – 150 g (about 1 cup)
• Salt – 1.5 g (1/4 tsp)

Step-by-Step Instructions:

Step 1: Activate the Yeast

• • Start by warming the milk to about 37-40°C (98-104°F). It should feel warm to the touch but not too hot, as high temperatures can kill the yeast.
  • In a small bowl, combine 105 ml of warm milk, 12 g (1 tbsp) of sugar, and 1.5 g (1/2 tsp) of active dry yeast. Stir gently to dissolve the yeast and sugar.
  • Let the mixture sit for about 5-10 minutes, or until it becomes foamy. This indicates that the yeast is active and ready to work its magic in the dough.

Step 2: Prepare the Dough

• • In a large mixing bowl, add 150 g of all-purpose or bread flour and 1.5 g (1/4 tsp) of salt. Stir to combine the dry ingredients.
  • Create a well in the center of the flour mixture and pour in the yeast mixture, followed by 15 ml (1 tbsp) of olive oil.

• Using a wooden spoon or spatula, stir the ingredients together until a rough dough forms. If the dough seems too dry, you can add a little more warm milk, 1 teaspoon at a time, until the dough comes together.

Step 3: Knead the Dough

• • Transfer the dough onto a lightly floured surface and begin kneading it by hand. Knead for about 8-10 minutes until the dough becomes smooth and elastic. The dough should be soft, slightly tacky, but not sticky.

• If the dough is sticking too much to your hands or the surface, sprinkle a little more flour, but avoid adding too much, as this can make the rolls dense.

Step 4: First Rise

• • Shape the dough into a ball and place it in a lightly greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free spot for about 1 hour, or until it doubles in size.

• A good spot for the dough to rise is in a slightly warm oven (turned off) or a sunny spot in your kitchen.

Step 5: Shape the Rolls

• • Once the dough has risen, punch it down to release the air.

• • Divide the dough into equal portions, depending on the size of rolls you want. For smaller rolls, divide the dough into 4-6 pieces. For larger dinner rolls, divide into 3-4 pieces.
  • Roll each portion into a smooth ball by gently pulling the sides of the dough toward the bottom and pinching it together.
  • Place the shaped rolls on a baking sheet lined with parchment paper or lightly greased. Be sure to leave some space between each roll as they will expand during baking.

Step 6: Second Rise

• Cover the rolls with a kitchen towel and let them rise again for about 30-45 minutes, or until they are puffy and almost doubled in size.

Step 7: Preheat the Oven

• While the rolls are undergoing their second rise, preheat your oven to 180°C (350°F).

Step 8: Bake the Rolls

• • Once the rolls have finished their second rise, place them in the preheated oven.

• Bake for 15-20 minutes, or until the rolls are golden brown on top and sound hollow when tapped on the bottom.
• If you want a shiny finish on the rolls, you can brush the tops with a little olive oil or melted butter as soon as they come out of the oven.

Step 9: Cool and Serve

• Remove the rolls from the oven and let them cool slightly on a wire rack before serving.
• These rolls are best enjoyed warm and can be paired with butter, jam, or any meal of your choice.

Cooking Tips:

• • Yeast Activation: Make sure the milk is not too hot when adding the yeast. The ideal temperature is around 37-40°C (98-104°F). If it’s too hot, it will kill the yeast, preventing the dough from rising.

• • Kneading: Kneading the dough helps develop gluten, which is essential for the bread’s structure. Knead the dough until it becomes smooth and elastic. This usually takes about 8-10 minutes.
  • Olive Oil: Olive oil gives the rolls a wonderful richness, but if you prefer, you can use melted butter or a neutral oil like sunflower oil for a milder flavor.
  • Flour Type: You can use either all-purpose flour or bread flour for this recipe. Bread flour will result in a slightly chewier texture due to its higher gluten content, while all-purpose flour will produce a lighter, softer roll.

• Rising Time: The rising times may vary depending on the temperature of your kitchen. The dough should double in size during the first rise and become noticeably puffier during the second rise. If your kitchen is cold, the dough may take longer to rise, so be patient.

Storage:

• • Room Temperature: Store the rolls in an airtight container at room temperature for up to 2 days. If they start to lose softness, you can reheat them in the microwave for about 10-15 seconds.
  • Freezing: These rolls freeze well. Once they are fully baked and cooled, wrap them tightly in plastic wrap and store them in a freezer-safe bag for up to 2 months. To reheat, let them thaw at room temperature and then warm them in the oven at 160°C (320°F) for 5-10 minutes.

• Make-Ahead: You can make the dough ahead of time and refrigerate it after the first rise. Simply cover the dough with plastic wrap and place it in the refrigerator for up to 24 hours. When ready to bake, let the dough come to room temperature, shape the rolls, and proceed with the second rise and baking.

INGREDIENTS :

• 1 lb spaghetti, cooked and drained
• 1 1/2 cups cherry tomatoes, halved
• 1 cucumber, diced
• 2 zucchini, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 red onion, diced
• 1 can sliced black olives, drained

For the dressing:

• 1 bottle Italian dressing
• 1/2 cup parmesan cheese, grated
• 1 tablespoon sesame seeds
• 1 teaspoon paprika
• 1/2 teaspoon celery seed
• 1/4 teaspoon garlic powder.

PREPARATION :

1. Cook spaghetti according to directions on package, and drain and rinse in cold water.
2. In a large bowl, combine zucchini, tomatoes, cucumber, bell peppers, onion, and black olives.
3. In a small bowl, whisk together Italian dressing, sesame seeds, parmesan cheese, paprika, celery seed, and garlic powder.
4. Add cooked spaghetti to vegetables and olives, then add dressing and toss together thoroughly.
5. Cover and set in refrigerator to chill for at least 3 hours. Serve chilled and enjoy!

Apple and Cottage Cheese Cake with Almond and Coconut Flour Crust

Ingredients:

Crust:

• • Almond flour – 100g (1 cup)

• • Coconut flour – 80g (2/3 cup)
  • Butter – 100g (7 tablespoons)
  • Stevia – 1 teaspoon (or another sweetener equivalent)

• • Eggs – 1 large or 2 small
  • Baking powder – 1 teaspoon
  • Vanilla – 1/2 teaspoon

Filling:

• • Apples – 250g (2 medium apples, thinly sliced)
  • Cottage cheese – 200g (about 3/4 cup)
  • Yogurt – 150g (1/2 cup, plain unsweetened)

• • Eggs – 1-2 pieces (depending on size)
  • Stevia – 1 teaspoon (or another sweetener equivalent)
  • Vanilla – 1/2 teaspoon

• Walnuts – 30g (about 1/4 cup, chopped)

Directions:

Prepare the Crust:

1. 1. Preheat the oven: Preheat your oven to 180°C (350°F).
   2. Mix the dry ingredients: In a bowl, combine almond flour, coconut flour, baking powder, and Stevia.

1. 1. Add wet ingredients: Add the butter (softened), vanilla, and egg(s). Mix until a dough forms.
   2. Press into the pan: Press the dough evenly into a greased or parchment-lined baking pan, making sure it covers the bottom fully. Use a fork to prick the crust.
   3. Bake the crust: Pre-bake the crust for 10 minutes, until lightly golden.

Prepare the Filling:

1. 1. Mix the filling ingredients: In a bowl, combine cottage cheese, yogurt, eggs, Stevia, and vanilla. Mix until smooth.
   2. Prepare the apples: Thinly slice the apples and set them aside.
   3. Assemble: Pour the cottage cheese mixture over the pre-baked crust. Arrange the apple slices on top and sprinkle chopped walnuts over them.

Bake:

1. Bake: Bake the assembled cake for 30-35 minutes, until the filling is set and the apples are tender.
2. Cool: Let the cake cool for about 10-15 minutes before slicing.

Serving Suggestions:

• • Serve with a dollop of whipped cream or a scoop of sugar-free vanilla ice cream.

• Enjoy it warm or chilled from the fridge as a refreshing snack.
• Drizzle with a little sugar-free caramel sauce for extra indulgence.

Cooking Tips:

• • If the crust seems too dry, add a tablespoon of water or more butter until it binds better.

• • You can use full-fat or low-fat cottage cheese and yogurt based on your preference.
  • Add some cinnamon to the apples for extra warmth and flavor.
  • Make sure the apples are sliced thinly for even cooking.

Nutritional Benefits:

• • Almond flour is rich in healthy fats, protein, and fiber while being low in carbs.
  • Coconut flour adds fiber and healthy fats, aiding digestion.
  • Apples provide vitamins, fiber, and natural sweetness without spiking blood sugar when paired with healthy fats and proteins.

• Cottage cheese and yogurt are excellent sources of protein and probiotics, beneficial for gut health.

Dietary Information:

• • Low-carb and keto-friendly
  • Gluten-free

• Vegetarian
• Refined sugar-free (sweetened with Stevia or other sugar-free options)

Nutritional Facts (per slice, based on 10 servings):

• • Calories: ~200

• • Protein: 8g
  • Fat: 15g
  • Carbohydrates: 8g

• Fiber: 3g
• Sugar: 5g (from the apples)

Storage:

• • Room Temperature: The cake can be stored at room temperature for up to 1 day.

• Refrigeration: Store in an airtight container in the fridge for up to 4 days.
• Freezing: The cake freezes well; freeze individual slices wrapped tightly for up to 3 months. Thaw in the fridge overnight before serving.

Sweet Potato and Lentil Bread Recipe

Ingredients:

• • 1 sweet potato
  • 350 ml water

• • 160g red lentils, ground
  • 2 eggs
  • Salt, to taste

• • 25 ml olive oil
  • 1 teaspoon baking powder
  • 1 tablespoon apple cider vinegar

• • 40g psyllium seeds
  • 30g pumpkin seeds
  • 30g sunflower seeds

• • 1 teaspoon dry garlic
  • Vegetable oil, for greasing the pan
  • Sesame seeds, for sprinkling

Directions:

1. 1. Cook the Sweet Potato:
      • Peel and chop the sweet potato into cubes. Boil in 350 ml of water until soft.
      • Drain the sweet potato, then mash it into a smooth puree with a hand blender. Measure out 300 ml of sweet potato puree and set aside.

1. 1. Prepare the Lentils:
      • Grind 160g of red lentils into a fine flour using a coffee grinder. Set aside.
   2. Make the Dough:
      • • In a large mixing bowl, combine the sweet potato puree, eggs, a pinch of salt, and 25 ml of olive oil. Stir in the ground lentils, baking powder, and apple cider vinegar.

       

      • Add 40g psyllium seeds and mix well. Let the dough rest for 5-10 minutes to thicken.
   3. Toast the Seeds:
      • • In a frying pan, toast 30g of pumpkin seeds and 30g of sunflower seeds for a few minutes until golden.

       

      • Add the toasted seeds and 1 teaspoon of dry garlic to the dough and mix well.
   4. Prepare the Loaf Pan:
      • • Grease a loaf pan with vegetable oil. Pour the dough into the prepared pan, leveling the top with a spatula.

       

      • Make a small incision along the top of the dough and drizzle with a little more vegetable oil.
      • Sprinkle the top with sesame seeds for extra flavor and texture.

1. Bake:
   • Preheat the oven to 190°C (375°F). Bake the bread for 40-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
2. Cool and Serve:
   • • Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve!

    

Serving Suggestions:

• • Serve the bread with spreads like hummus, avocado, or nut butter.
  • Use it as a base for sandwiches or toast topped with veggies and cheese.

Cooking Tips:

• • If the dough seems too thick, add a bit more water or olive oil to adjust the consistency.
  • For a crunchier crust, bake the bread for an additional 5-10 minutes.
  • You can replace the seeds with other varieties like flaxseeds or chia seeds.

Nutritional Benefits:

• • Sweet potato provides vitamins A and C, supporting immune health and vision.
  • Red lentils are rich in protein and fiber, promoting digestion and muscle repair.
  • Psyllium seeds offer excellent fiber, aiding in digestion and satiety.

Dietary Information:

• Gluten-free: This bread is made without any gluten-containing ingredients.
• Vegetarian: Suitable for a vegetarian diet.

Nutritional Facts (per serving):

• • Calories: 220

• • Protein: 8g
  • Carbohydrates: 25g
  • Fiber: 7g

• Fat: 10g

Storage:

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: Slice and freeze the bread for up to 1 month. Reheat in a toaster or oven.

Irresistible 10-Minute Apple Cake: A Speedy Delight for Busy Gourmets

Ingredients

For this speedy yet sophisticated cake, you’ll need:

For the Cake Batter:

• 200g (7.05 oz) all-purpose flour
• 10g (2 teaspoons) baking powder
• 125g (4.4 oz) granulated sugar
• 8g (1 pack) vanilla sugar
• A pinch of salt
• 125g (4.4 oz) unsalted butter, softened
• 3 large eggs, at room temperature
• 45ml (3 tablespoons) milk

For the Topping:

• 4 medium apples (about 600g or 21 oz total)
• 30g (1.05 oz) frozen butter
• 5g (1 teaspoon) cinnamon sugar

Step-by-Step Instructions

1. Preparing the Batter (5 minutes)

I begin by preheating the oven to 180°C (356°F) with both top and bottom heat. This ensures our oven is at the perfect temperature when our cake is ready to bake.

In a large mixing bowl, I sift together the flour and baking powder. Sifting is crucial as it aerates the flour, leading to a lighter, fluffier cake texture. To this, I add the sugar, vanilla sugar, and a pinch of salt.

Next, I add the softened butter and eggs to the dry ingredients. Using an electric mixer, I beat the mixture on medium speed for 2 minutes. This step is crucial – it not only combines the ingredients but also incorporates air into the batter, which will help our cake rise beautifully.

The result is a smooth, creamy batter that’s rich in flavor and primed for baking. I transfer about two-thirds of this batter into a greased 26cm (10-inch) springform pan, spreading it evenly to create a smooth base for our apples.

2. Preparing the Apples (3 minutes)

While efficiency is key in this recipe, I don’t compromise on the quality of our star ingredient – the apples. I quickly peel, quarter, and slice the apples into thin wedges. The thinness of the slices is important as it allows the apples to cook through perfectly in our short baking time.

With artistic flair, I arrange these apple slices in a circular pattern on top of the batter in the pan. This not only ensures even distribution of fruit throughout the cake but also creates a visually stunning pattern that will impress any guest.

3. Finishing Touches (2 minutes)

To the remaining third of our batter, I add the milk and quickly mix it in. This addition of liquid helps to create a softer, more pourable consistency. I then spread this mixture evenly over the arranged apples. This top layer of batter will bake into a delicious golden crust, encasing the apples and creating a perfect contrast of textures.

For the final touch of indulgence, I grate the frozen butter over the top of the cake. The cold butter will melt during baking, creating pockets of richness throughout the cake. A sprinkle of cinnamon sugar adds a warm, spicy note that perfectly complements the apples.

4. Baking to Perfection (40 minutes)

With our cake assembled in record time, it’s ready for the oven. I bake it at 180°C (356°F) for approximately 40 minutes. During this time, a heavenly aroma of apples and cinnamon will fill your kitchen – a tantalizing preview of the deliciousness to come.

The cake is done when it’s golden brown on top and a skewer inserted into the center comes out clean. The apples should be tender, and the cake should have a slight spring when gently pressed.

5. Serving and Enjoying

Once baked, I remove the cake from the oven and let it cool in the pan for about 10 minutes. This brief resting period allows the cake to set, making it easier to slice and serve.

After cooling, I release the springform pan and transfer the cake to a serving plate. This cake is delicious served warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream. It’s equally enjoyable at room temperature, making it perfect for picnics or lunchboxes.

Nutrition Information

Per slice (based on 8 servings):

• Calories: 320
• Protein: 5g
• Carbohydrates: 45g
• Fiber: 3g
• Sugar: 25g
• Fat: 15g

Heavenly Custard Cream Donuts (Vanilla & Chocolate) 

Ingredients (Makes 12 Donuts):

For the Custard Cream:

– For Vanilla Custard:
– 3 egg yolks
– 50g cane sugar
– 16g cake flour
– 250ml milk
– 1/3 vanilla bean

For Chocolate Custard:

– 3 egg yolks
– 45g granulated sugar
– 16g cake flour
– 250ml milk
– 50g sweet chocolate

For the Donuts:

– 350g bread flour
– 150g cake flour
– 70g granulated sugar
– 6g salt
– 6g instant dry yeast
– 2 eggs + milk to make 285g
– 45g unsalted butter

For Coating:

– Granulated sugar
– Cocoa powder

Instructions:

For the Custard Cream (Vanilla & Chocolate):

1. In separate bowls, prepare the vanilla custard and chocolate custard.
2. In each bowl, whisk 3 egg yolks until smooth.
3. Add cane sugar for vanilla custard and granulated sugar for chocolate custard. Mix well.
4. Sift cake flour into each mixture and combine until it forms a smooth paste.
5. In a saucepan, heat milk separately for both custards.
6. For the vanilla custard, split the vanilla bean and scrape the seeds. Add the seeds and the pod to the milk. Heat until just simmering.
7. For the chocolate custard, chop the sweet chocolate finely and add it to the hot milk. Stir until the chocolate is fully melted.
8. Remove the vanilla pod from the vanilla custard and gradually add the hot milk to each custard mixture, stirring constantly.
9. Return each custard to the saucepan and cook over low heat, stirring continuously, until it thickens. Remove from heat and let them cool.

For the Donuts:

10. In a mixing bowl, combine bread flour, cake flour, granulated sugar, salt, and instant dry yeast.
11. Add eggs and milk mixture (285g) to the dry ingredients. Mix until a dough forms.
12. Knead the dough for about 10 minutes or until it’s smooth and elastic.
13. Gradually add unsalted butter and continue kneading until fully incorporated.
14. Cover the dough and let it rise for about 1 hour or until it doubles in size.
15. Roll out the dough to about 1.5cm thickness and cut out rounds using a donut cutter or a glass.
16. Place the doughnuts on a baking sheet lined with parchment paper, cover, and let them rise for another 30 minutes.
17. Heat vegetable oil in a deep pan to 180°C (350°F).
18. Carefully fry the donuts until they are golden brown on both sides, about 2-3 minutes per side. Drain on paper towels.

For Coating:

19. While the donuts are still warm, coat them with granulated sugar for the vanilla custard ones and cocoa powder for the chocolate custard ones.

Fill the Donuts:

20. Once the donuts are cool, use a piping bag to fill them with the vanilla and chocolate custard creams.

Enjoy your delectable Custard Cream Donuts!

Pro Tip: Feel free to get creative with your coatings and add sprinkles or powdered sugar for extra flair!

The Ultimate Homemade Bread: A Culinary Revolution in Your Kitchen

Ingredients

For two perfect loaves, you’ll need:

• 160ml (⅔ cup) lukewarm water
• 3g (1 tsp) fresh yeast or 2g (½ tsp) active dry yeast
• 60g (¼ cup) plain yogurt
• 15ml (1 tbsp) vegetable oil
• 320g (2½ cups) bread flour
• 6g (1 tsp) salt

Step-by-Step Instructions

1. Activating the Yeast (5 minutes)

I begin by combining the lukewarm water, yeast, yogurt, and vegetable oil in a large mixing bowl. The lukewarm water activates the yeast, while the yogurt adds a subtle tanginess and helps create a tender crumb. The oil contributes to the bread’s softness and helps extend its shelf life.

2. Forming the Dough (5 minutes)

To this wet mixture, I add the bread flour and salt. Using a wooden spoon or my hands, I mix until there’s no dry flour visible. Unlike traditional bread recipes, there’s no need for extensive kneading here. This minimal mixing approach helps develop a light, airy texture in our final loaf.

3. Initial Rest (30 minutes)

I cover the bowl with a clean kitchen towel or plastic wrap and let it rest for 30 minutes. During this time, the flour begins to hydrate, and the yeast starts its magic, producing carbon dioxide that will give our bread its characteristic texture.

4. Stretch and Fold Technique (5 minutes)

After the rest, I use the “stretch and fold” technique. With wet hands to prevent sticking, I grab one side of the dough, stretch it up and fold it over to the center. I repeat this on all four sides of the dough. This technique helps develop the gluten structure without traditional kneading.

Next, I employ the “lift and slap” method. I lift the entire dough and slap it back into the bowl. This action further develops the gluten and incorporates air into the dough.

5. Second Rest and Repeat (35 minutes)

I cover the dough again and let it rest for another 30 minutes. After this rest, I repeat the stretch and fold and lift and slap techniques. These steps are crucial for developing the dough’s structure and flavor.

6. Bulk Fermentation (2 hours)

Now comes the main fermentation period. I cover the dough and let it rise for about 2 hours, or until it doubles in size. This long, slow fermentation is key to developing complex flavors in our  bread.

7. Shaping the Loaves (15 minutes)

Once the dough has doubled, I gently turn it out onto a lightly floured surface. I divide it into two equal portions and shape each into a ball. After a brief 10-minute rest, I flatten each ball gently, then roll and press it with my fingertips to create the final loaf shape.

I seal the edge by pinching it firmly, then place each loaf on a baking tray, seam side down. These shaped loaves are then covered and left to rise for a final 30 minutes.

8. Preparing for Baking (5 minutes)

Just before baking, I lightly dust the loaves with flour and smooth it with my hand. Using a sharp blade or knife, I score the top of each loaf. This scoring not only looks beautiful but also allows the bread to expand properly during baking.

I sprinkle a little water between the loaves to create steam in the oven, which will contribute to a crispy crust. Then, I cover the loaves with another baking tray – this creates a mini steam oven, crucial for achieving that perfect crust.

9. Baking to Perfection (30 minutes)

I preheat the oven to 230°C (450°F) and bake the covered loaves for 20 minutes. This initial high-heat, covered bake allows the bread to rise fully and begin forming its crust.

After 20 minutes, I remove the top tray and reduce the oven temperature to 200°C (390°F). The bread bakes for an additional 10 minutes uncovered, allowing the crust to achieve that perfect golden-brown color and crispness.

10. Cooling and Enjoying

Once baked, I remove the loaves from the oven and let them cool on a wire rack. The hardest part is waiting for them to cool before slicing – but this patience is rewarded with perfectly set bread that’s easier to cut.

Nutrition Information

Per slice (based on 12 slices per loaf):

• Calories: 120
• Protein: 4g
• Carbohydrates: 23g
• Fiber: 1g
• Fat: 1g

Turkish milk bread in a pan

Creamy Banana Custard Dessert

Ingredients:

• • 50g butter
  • 5 bananas or plantains (500g)

• • 1/2 lemon (30ml juice)
  • 300ml milk (cold or hot, depending on preference)
  • 50g cornstarch (can be replaced with 100g flour)

• • 3 egg yolks
  • 1 teaspoon vanilla essence
  • 500ml very cold cream (either dairy cream or vegetable cream)

Step-by-Step Instructions:

Step 1: Preparing the Bananas

1. 1. Peel and slice the bananas: Start by peeling all the bananas and slicing them into medium-sized pieces. This will make them easier to mash later.
   2. Mash the bananas: Place the banana slices in a bowl and mash them using a fork or potato masher until they form a smooth puree.
   3. Add lemon juice: To prevent the bananas from browning and to add a fresh, zesty flavor, squeeze the juice of half a lemon (about 30ml) over the mashed bananas. Stir well to combine. Set the banana mixture aside.

Step 2: Making the Custard

1. 1. Prepare the cornstarch mixture: In a small bowl, mix 50g of cornstarch with a few tablespoons of the cold or hot milk (from the 300ml) until the cornstarch dissolves completely. If you’re using flour, mix it in the same way until you get a smooth paste.
   2. Whisk the egg yolks: In another bowl, whisk the 3 egg yolks until smooth and creamy. Set aside.
   3. Heat the milk: Pour the remaining milk (either cold or hot) into a saucepan and heat it over medium heat until it just begins to simmer. Avoid letting it boil.

1. 1. Add the cornstarch and egg yolks: Slowly pour the cornstarch mixture and the whisked egg yolks into the heated milk, whisking continuously to avoid lumps.
   2. Stir in the butter: Add the 50g of butter and continue stirring until the custard thickens. This should take about 3-5 minutes. Once the mixture is thick and smooth, remove it from heat.
   3. Add the vanilla essence: Stir in the teaspoon of vanilla essence for added flavor.

1. Combine the banana puree with the custard: Gently fold the mashed bananas into the custard mixture, ensuring the banana flavor is evenly distributed throughout the custard.

Step 3: Preparing the Whipped Cream

1. 1. Whip the cream: In a large, cold mixing bowl, pour 500ml of very cold cream (either dairy or vegetable cream). Using a hand mixer or whisk, whip the cream until soft peaks form. This should take about 3-5 minutes.
   2. Fold in the whipped cream: Once the banana custard mixture has cooled slightly, gently fold in about half of the whipped cream to create a lighter, fluffier texture. Reserve the other half for topping.

Step 4: Assembling the Dessert

1. 1. Layer the dessert: In individual serving glasses or a large serving dish, layer the banana custard mixture, alternating with dollops of whipped cream. You can create as many layers as you like, depending on the size of the container.
   2. Top with whipped cream: Finish the dessert by topping it with a generous layer of the reserved whipped cream.
   3. Chill the dessert: Refrigerate the dessert for at least 1-2 hours before serving. This will allow the flavors to meld and the custard to set perfectly.

Cooking Tips:

• • Cornstarch vs. flour: If you choose to use flour instead of cornstarch, remember that the flour will take a little longer to thicken. Stir continuously to avoid lumps.
  • Whipping cream: Ensure your cream is very cold before whipping to achieve the best results. You can even place your mixing bowl and beaters in the fridge for 10-15 minutes before starting.
  • Banana substitutes: If you want a variation of this dessert, you can substitute bananas with other fruits like mango, peach, or berries for a different flavor.

• Serving suggestion: For a crunchier texture, consider adding a layer of crushed cookies or graham crackers between the custard and whipped cream layers.

Nutritional Information (per serving, approximate):

• • Calories: 360 kcal
  • Carbohydrates: 40g

• • Protein: 6g
  • Fat: 20g
  • Sugar: 28g

• Fiber: 3g