Category: quick and easy recipe

Oatmeal and Pumpkin Seed Bread Recipe

Ingredients

• 1 cup oatmeal (for soaking)
• Approx. 1 glass of warm water (for soaking the oats)
• ½ medium pumpkin (about 800 g), peeled and cut into small pieces
• 1 tablespoon sweetener (optional)
• 1 teaspoon cinnamon (optional)
• Salt (to taste)
• 3 tablespoons vegetable oil
• 1 tablespoon sesame seeds
• 1 tablespoon chia seeds
• 1-2 tablespoons nuts (such as walnuts, almonds, or pecans), chopped
• 2 tablespoons mixture of nuts, seeds, and dried fruits
• Dried apricots (soaked and rinsed, chopped)
• 1 tablespoon baking powder

Instructions

1. Soak the Oats

Start by soaking 1 cup of oatmeal in approximately 1 glass of warm water. Allow the oats to sit for about 10 minutes to absorb the water and soften. This step ensures the oats integrate smoothly into the bread and helps create a moist, tender texture.

2. Prepare the Pumpkin

While the oats are soaking, peel and cut ½ medium pumpkin (about 800 g) into small, manageable pieces. The pumpkin will add moisture, natural sweetness, and a pleasant, earthy flavor to the bread.

3. Add Sweetener and Seasoning

Once the oats are fully soaked, add 1 tablespoon of sweetener (if desired, for extra sweetness) and 1 teaspoon of cinnamon (optional) to the mixture. These ingredients complement the pumpkin’s subtle sweetness and add warmth. Season with salt to taste to balance the flavors. Stir well to combine.

4. Add Oil and Sesame Seeds

Incorporate 3 tablespoons of vegetable oil into the mixture to add moisture and richness. Then, stir in 1 tablespoon of sesame seeds, which will give a nice crunch and subtle nuttiness to the bread. Mix everything until well combined, ensuring that the oats, oil, and seeds are evenly distributed.

5. Prepare the Dried Apricots

To bring a touch of natural sweetness and chewiness to the bread, prepare the dried apricots by soaking them in hot water for a few minutes. This will rehydrate them, making them easier to chop and incorporate. After soaking, rinse the apricots and chop them into small pieces.

6. Add Nuts and Seeds

For added texture and nutrition, stir in 1 tablespoon of chia seeds along with 1-2 tablespoons of chopped nuts. You can use walnuts, almonds, pecans, or a mix, depending on your preference. Additionally, add 2 tablespoons of a mixture of nuts, seeds, and dried fruits (like the prepared apricots) to create a more complex and satisfying bite.

7. Final Mixing

At this point, mix everything thoroughly to ensure all ingredients are well incorporated. Finally, stir in 1 tablespoon of baking powder, which will help the bread rise slightly and create a lighter texture. Be sure to mix gently but evenly, so the baking powder is distributed throughout the dough.

8. Bake the  Bread

• Preheat your oven to 180°C (360°F).
• Line a baking pan with parchment paper, then moisten the paper slightly with warm water. This will prevent the bread from sticking and make it easier to remove once baked.
• Pour the bread mixture into the prepared pan, smoothing the top with a spatula to ensure even baking.
• Bake the bread for 20 minutes, or until the top is golden brown and the bread feels firm to the touch. To check for doneness, insert a toothpick into the center of the bread—it should come out clean.

9. Cooling

Once the bread is baked, remove it from the oven and let it cool in the pan for about 10-15 minutes. Allowing the bread to cool fully before slicing ensures it holds its shape and texture.

Serving Suggestions

This Oatmeal and Pumpkin Seed Bread is incredibly versatile. Serve it warm with butter, or enjoy it with a spread of your favorite jam or nut butter. It pairs wonderfully with savory toppings like avocado, hummus, or cheese as well. The natural sweetness from the dried apricots and cinnamon makes it equally suited for a sweet treat.

Nutritional Information (per slice, serves 10)

• Calories: 210 kcal
• Protein: 5 g
• Carbohydrates: 24 g
• Fat: 12 g
• Fiber: 4 g
• Sugar: 6 g (from dried fruits)
• Sodium: 150 mg

Quick and Delightful Lemon Cake Recipe

Get ready to savor the deliciousness of a lemon cake that melts in your mouth, and it only takes 5 minutes!

Ingredients:

• Zest of 2 lemons
• 3 eggs
• 120g sugar
• 120g flour
• 6g baking powder
• 50 ml vegetable oil
• Juice of 3 lemons
• 100g sugar
• 30g cornstarch
• 250 ml 33% cream
• 100 ml water with lemon juice
• 1 tablespoon powdered sugar

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a cake pan or line it with parchment paper.
2. In a mixing bowl, combine the lemon zest, eggs, and 120g sugar. Mix until the mixture becomes light and fluffy.
3. Gradually add the flour and baking powder to the egg mixture. Mix until well combined.
4. Pour in the vegetable oil and continue to mix until the batter is smooth.
5. Pour the batter into the prepared cake pan and bake in the preheated oven for about 30-35 minutes or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool.
6. While the cake is cooling, prepare the lemon syrup. In a saucepan, combine the juice of 3 lemons, 100g sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and let it cool.
7. Once the cake has cooled, poke holes in it with a fork or skewer.
8. Pour the lemon syrup over the cake, allowing it to soak in.
9. In a separate bowl, whip the 33% cream until stiff peaks form. Spread the whipped cream over the cake.
10. Combine the water with lemon juice and powdered sugar to create a glaze. Drizzle the glaze over the whipped cream.
11. Slice and serve your lemon cake, and enjoy the mouthwatering, melt-in-your-mouth goodness! 
    
    This recipe is sure to satisfy your lemon cake cravings in no time!

Zucchini Fritters with Dutch Cheese and Herbs

Ingredients:

• • Eggs: 3 large
  • Dutch cheese: 100 g (3.5 ounces), grated

• • Paprika: 1 teaspoon
  • Zucchini: 2 medium, grated
  • Salt: to taste

• • Ground black pepper: to taste
  • Parsley: 1 bunch, chopped
  • Breadcrumbs: 100 g (3.5 ounces)

• • Flour: 50 g (1.75 ounces)
  • Vegetable oil: for frying
  • Italian herbs: to taste

Directions:

1. 1. Grate the zucchini:
      • Grate the zucchini and season with salt and pepper.
      • Let it sit for 5-10 minutes to release moisture.

1. 1. Prepare the egg mixture:
      • In a bowl, beat the eggs, then add grated Dutch cheese, paprika, and Italian herbs. Mix well.
   2. Drain the zucchini:
      • • Squeeze out any excess water from the zucchini and mix it with the chopped parsley.

       

   3. Coat the zucchini:
      • Roll the zucchini mixture in flour, then dip it into the egg and cheese mixture, making sure it’s well-coated.

1. 1. Add breadcrumbs:
      • Coat the zucchini in breadcrumbs for an extra crispy texture.
   2. Fry the fritters:
      • • Heat vegetable oil in a pan over low heat. Fry the fritters for 2-3 minutes on each side until golden brown.

       

   3. Serve warm:
      • Drain on a paper towel and serve hot.

Serving Suggestions:

• Serve the zucchini fritters with a side of sour cream or yogurt dip.
• Enjoy them as a light lunch or pair with a salad for a complete meal.

Cooking Tips:

• • Be sure to squeeze out all excess water from the zucchini to avoid soggy fritters.

• Adjust the seasoning to your taste by adding chili flakes or garlic powder for extra flavor.

Nutritional Benefits:

• • Zucchini is low in calories and rich in vitamins, particularly vitamin C and potassium.
  • Eggs provide high-quality protein and healthy fats.

Dietary Information:

• Vegetarian-friendly
• Contains eggs and dairy.

Nutritional Facts (per serving, approximately 2 fritters):

• • Calories: 220 kcal

• • Protein: 10 g
  • Fat: 14 g
  • Carbohydrates: 15 g

• Fiber: 2 g

Storage Tips:

• • Store leftover fritters in an airtight container in the fridge for up to 3 days.
  • Reheat in the oven or air fryer for best results.

Why You’ll Love This Recipe:

1. 1. Easy to prepare: Requires minimal ingredients and time.
   2. Healthy and delicious: Zucchini is a nutrient-rich vegetable, perfect for a light and nutritious meal.
   3. Crispy texture: The breadcrumbs and cheese give these fritters a satisfying crunch.

1. Versatile: Enjoy them as a snack, side, or main dish.

Ideal donuts in just 5 minutes

Ingredients:

• 2 eggs
• 180 ml (3/4 cup) milk
• 10 g (1 tbsp) fresh yeast
• 500 g (3 1/3 cups) flour
• 60 g (1/4 cup) butter 30
• g (2 tbsp) sugar
• 1 tsp salt
• Oil for fry
• sugar

Preparation:

1.  Place eggs, milk and yeast in a small bowl and mix well.

2. In another bowl, add the flour, butter, sugar, salt and the previously prepared mixture and mix well with your hands until the mixture is free of lumps.

3. . Form the dough into a large ball. Cover the top and let the dough rest for 2 hours, or until doubled in size.

4. Transfer the dough to the workbench and divide it into 9 pieces. Roll out the dough by hand from top to bottom and at the end create the shape with your hands.

5.  Add the prepared donuts to the pan and place in the oven at 30°C/86°F

6. for 1 hour.

7. Fry the fritters in deep oil until golden brown on both sides. After frying, dip them in sugar.

No-Bake Dessert in 5 Minutes: Layered Custard and Chocolate Delight

Ingredients

For the Custard:

• 5 eggs (yolks separated from the whites)
• 200 g (1 cup) sugar (divided into 150 g for the custard and 50 g for the chocolate layer)
• 1 liter (4 ¼ cups) milk
• 70 g (½ cup + 1 tbsp) corn starch
• 200 g (7 oz) cookies (tea biscuits or digestive work best)
• 40 g (⅓ cup) cocoa powder

For the  Chocolate Ganache:

• 100 g (3.5 oz) dark chocolate, finely chopped
• 50 ml (3.4 tbsp) cream (heavy or whipping cream)

Step-by-Step Instructions

1. Prepare the Custard

Start by making the base of the dessert: a smooth, rich custard. Separate the egg yolks from the whites and place the yolks in a large bowl. Add 150 g of sugar and whisk together until the mixture is pale and creamy. Gradually whisk in the corn starch, ensuring the mixture remains smooth and free of lumps.

In a separate saucepan, heat 1 liter of milk over medium heat until it just starts to steam, but not boil. Slowly pour the hot milk into the egg mixture while whisking continuously to temper the eggs and prevent them from curdling.

Once combined, return the mixture to the saucepan and cook over medium heat. Stir constantly until the custard thickens to a creamy consistency, about 5–7 minutes. Be sure to keep stirring to avoid any lumps or scorching on the bottom of the pan. Once the custard has thickened, remove it from heat.

2. Divide the Custard

Divide the custard into two equal portions. Leave one half plain to create a vanilla custard layer.

For the chocolate custard layer, take the second portion and mix in 40 g of cocoa powder and the remaining 50 g of sugar. Stir well until the cocoa powder is fully incorporated, and the custard is smooth and rich in color. Set both custards aside to cool slightly while you prepare the next step.

3. Assemble the Dessert Layers

Now it’s time to layer the dessert. Start by selecting a medium-sized baking dish (a rectangular or square dish works best for even layering).

Begin by placing a layer of cookies at the bottom of the dish. If desired, you can dip the cookies lightly in milk to soften them, but this step is optional depending on how soft or firm you prefer the cookie layers.

Next, pour the plain vanilla custard over the cookie layer and spread it evenly to cover all the cookies. Smooth the surface with a spatula for an even layer.

Add a second layer of cookies on top of the vanilla custard, following the same process.

After the second layer of cookies, pour the chocolate custard over the top. Spread it evenly, ensuring that the cookies are fully covered. This chocolate layer will add a rich, decadent contrast to the vanilla custard and cookies.

4. Prepare the Chocolate Ganache

While the custard layers are cooling slightly, prepare the ganache that will top the dessert.

In a small saucepan, heat 50 ml of cream until it just starts to simmer. Remove it from the heat and add the chopped 100 g dark chocolate. Stir until the chocolate melts completely, forming a smooth and glossy ganache.

Pour the chocolate ganache over the top of the chocolate custard layer, spreading it evenly with a spatula to create a shiny, indulgent finish.

5. Chill the Dessert

Place the assembled dessert in the refrigerator for at least 3–4 hours, or preferably overnight, to allow the layers to fully set and the flavors to meld together. The cooling process is crucial to achieve the perfect texture, as the custards will firm up, and the cookies will soften slightly.

6. Serve and Enjoy

Once the dessert has fully set, remove it from the refrigerator and cut it into squares or slices. Serve chilled for the best texture and flavor. This dessert is creamy, chocolatey, and perfectly satisfying without the need for baking—ideal for any time you need a quick, no-fuss treat.

Nutrition Information (Per Serving)

• Serving size: 1 portion (makes 8 servings)
• Calories: 320 kcal
• Fat: 16 g
• Saturated Fat: 9 g
• Carbohydrates: 40 g
• Sugar: 28 g
• Protein: 6 g
• Fiber: 2 g
• Cholesterol: 120 mg
• Sodium: 70 mg

Apple Oatmeal Muffins

Ingredients:

• • 1 cup (100 g) oatmeal
  • ½ cup (120 ml) milk of your choice (e.g., almond milk, cow’s milk, etc.)
  • 2 apples, peeled, cored, and chopped

• • 1 tbsp butter
  • 1 tsp vanilla extract
  • A pinch of salt

• 2 eggs
• ¼ cup (30 g) walnuts, chopped

Instructions:

1. 1. Prepare the Oats:
      • In a bowl, combine the oatmeal with the milk of your choice. Let it sit for about 5-10 minutes, allowing the oats to absorb the milk and soften.
   2. Cook the Apples:
      • • In a medium skillet, melt 1 tablespoon of butter over medium heat.

       

      • Add the chopped apples and sauté for about 10 minutes, or until the apples are soft and slightly caramelized. Stir in a pinch of salt and vanilla extract for added flavor.
   3. Prepare the Muffin Mixture:
      • • Preheat your oven to 360°F (180°C).

       

      • In a large bowl, whisk the eggs. Add the softened oatmeal mixture, cooked apples, and chopped walnuts. Stir everything until well combined.
   4. Bake the Muffins:
      • • Grease a muffin tin or line it with paper liners.

       

      • Evenly divide the muffin mixture among the prepared cups.
      • Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

1. Cool and Serve:
   • Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Serving Suggestions:

• Serve the muffins warm with a pat of butter or drizzle of honey for extra sweetness.
• They make a great on-the-go breakfast or snack option.

Cooking Tips:

• • For added flavor, sprinkle cinnamon or nutmeg into the muffin batter.
  • You can substitute walnuts with other nuts like almonds or pecans.
  • Make these muffins dairy-free by using plant-based butter and milk.

Nutritional Benefits:

• • Oatmeal is a great source of fiber, which aids digestion.
  • Apples are rich in vitamins and antioxidants.

• Walnuts provide healthy fats and protein, adding a satisfying crunch.

Dietary Information:

• • This recipe is naturally vegetarian.

• To make it gluten-free, use certified gluten-free oats.

Storage Information:

• • Refrigerator: Store any leftover muffins in an airtight container in the fridge for up to 3 days.

• Freezing: You can freeze these muffins for up to 1 month. Simply reheat in the oven or microwave when ready to eat.

Quick No-Knead Wholemeal Bread

Ingredients

• • 400 ml warm water
  • 2 tablespoons apple cider vinegar
  • 13 g dry yeast (about 1 tablespoon)

• • 200 g wholemeal flour (1 2/3 cups)
  • 300 g bread flour (2 1/2 cups)
  • 2 teaspoons salt (12 g)

• • 20 ml olive oil (1 1/3 tablespoons)
  • 1 tablespoon sesame seeds (optional)
  • 1 tablespoon black cumin seeds (optional)

Directions

1. 1. Prepare the Dough:
      • In a large steel pot or glass bowl, mix warm water, apple cider vinegar, and dry yeast. Stir until the yeast is dissolved.
   2. Add Dry Ingredients:
      • • Add the wholemeal flour, bread flour, and salt to the yeast mixture. Stir with a spatula or spoon until combined; no kneading is required.

       

   3. Incorporate Olive Oil:
      • Pour in the olive oil and mix until the dough absorbs it fully. The dough will be sticky, which is normal.

1. 1. Shape the Dough:
      • Sprinkle a little flour on top of the dough to make it easier to handle. Transfer the dough to a 24 cm (9.5-inch) pan lined with baking paper. Use a small saucepan to gently press the dough into shape.
   2. Add Toppings:
      • • Spray or sprinkle water onto the surface of the dough, which helps create a crispy crust. Spread the dough evenly in the pan and sprinkle with sesame and black cumin seeds if using. Make a few shallow scratches or cuts on the surface for decoration.

       

   3. Bake:
      • Place the pan in a cold oven (do not preheat) and bake at 200°C (392°F) for 50-55 minutes until the bread is golden brown with a crispy crust.

1. Cool and Serve:
   • Remove from the oven and let the bread cool slightly before slicing. Enjoy warm or at room temperature.

Serving Suggestions

• • Pair with soups, salads, or simply enjoy with butter and jam for breakfast.

• This bread makes excellent sandwiches or toast.

Cooking Tips

• • Use Fresh Yeast: Ensure your yeast is active by checking the expiration date. If in doubt, let it sit in warm water with a pinch of sugar for 5 minutes to see if it foams.
  • Adjust Flour as Needed: Depending on the humidity and flour type, you might need a bit more or less. The dough should be sticky but manageable.

• Add Seeds or Nuts: Customize with sunflower seeds, pumpkin seeds, or chopped nuts for added texture.

Nutritional Benefits

• • Wholemeal Flour: Adds fiber and nutrients, making this bread healthier and more filling.
  • Olive Oil: A source of healthy fats, adding richness and moisture to the bread.

Dietary Information

• Vegan-Friendly: This bread contains no animal products.
• Low-Sugar: Contains only natural sugars from the flour, making it suitable for low-sugar diets.

Nutritional Facts (per slice, approximately 12 slices per loaf)

• • Calories: 150

• • Protein: 4 g
  • Carbohydrates: 25 g
  • Fat: 4 g

Storage Tips

• Room Temperature: Store in a bread box or sealed bag at room temperature for up to 3 days.
• Freezing: Wrap in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.

Why You’ll Love This Recipe

• • Easy and Quick: No need to knead or wait long hours for rising; perfect for last-minute baking.

• Crispy and Soft: Achieves the ideal balance of a crispy crust and a soft, airy inside.
• Versatile: Great for any meal, from breakfast to dinner.
• Minimal Ingredients: Uses pantry staples, making it accessible and cost-effective.

Only a couple of items needed! Potatoes are very tasty and you will want to cook them repeatedly!

Table of Contents

How to Make Broccoli and Cauliflower Delicious: A Spanish Twist

In this article, we’ll explore a delicious recipe for broccoli and cauliflower, taught to me by a friend from Spain. This vegetarian dish is not only nutritious but also bursting with flavors that will tantalize your taste buds.

Ingredients

• 900 grams of broccoli
• 450 grams of cauliflower
• 5 cups of milk
• Salt, to taste
• Onion, to taste
• 1 carrot
• 1 bell pepper
• 1 garlic clove
• 2 tablespoons of olive oil
• Parsley, to taste
• 200 grams of red cherry tomatoes

Preparation

1. Begin by thoroughly cleaning and washing the broccoli and cauliflower. Then, chop them into small pieces on a cutting board.

Cooking Process

2. In a pot, add the broccoli along with boiling water and season with salt. Pour in the milk and cook for approximately 3 minutes.
3. In another pot, place the cauliflower, add boiling water and milk, season with salt, and cook for about 5 minutes.

Sautéing Vegetables

4. Heat a non-stick skillet, drizzle some extra virgin olive oil, and add the chopped onion and carrot. Sauté for a few minutes until golden brown.

Final Touches

5. Drain the broccoli and cauliflower and transfer them to a pot. Add the diced bell peppers, chopped cherry tomatoes, and mix well. Then, add seasoning according to your taste.

Conclusion

With just a few simple steps, you can create a flavorful and nutritious vegetarian dish that will impress your friends and family. This recipe, learned from a friend in Spain, is a testament to the richness of culinary traditions around the world.

Full Recipe

Ingredients:

6 potatoes, grated: The star ingredient, providing a satisfying base with a crispy exterior.
1 carrot, grated: Adds a hint of sweetness and extra color.
1 onion, finely chopped: For a savory depth of flavor.
Vegetable oil: For frying the vegetables.
5-6 fresh spring onions, chopped: Adds a mild onion flavor and freshness.
3 eggs: Binds the ingredients together.
1 glass of milk (200 ml): Adds creaminess and moisture.
80 g wholemeal flour: Helps to thicken and bind the bake.
2-3 tablespoons olive oil: Enhances flavor and ensures a crispy finish.
Salt and black pepper, to taste: For seasoning.
Additional olive oil: For brushing the baking dish.
4 tomatoes, sliced: Adds a juicy and tangy topping.
Fresh parsley, chopped: For garnish and a fresh, herbaceous note.
200 g mozzarella cheese, shredded: The gooey, melty goodness on top.

Step-by-Step Instructions:
1. Prepare the Vegetables:

Start by grating the 6 potatoes and 1 carrot using a coarse grater. This will help them cook evenly and provide the perfect texture for the bake.
Finely chop 1 onion and place all the grated vegetables in a large bowl. The combination of potatoes, carrots, and onions forms the base of this delicious dish.
2. Fry the Vegetables:

Heat a generous amount of vegetable oil in a skillet over medium heat. The oil should be hot enough to sizzle when the vegetables are added but not so hot that it smokes.
Add the grated potatoes, carrot, and chopped onion to the skillet. Fry them for about 8-10 minutes, stirring occasionally. You want the vegetables to soften and start turning a light golden brown, which brings out their natural sweetness and flavor. Set aside to cool slightly.
3. Prepare the Batter:

In a separate bowl, whisk together 3 eggs, 1 glass of milk (200 ml), 80 g of wholemeal flour, and 2-3 tablespoons of olive oil. Season with salt and black pepper to taste. This batter will help bind the grated vegetables and create a cohesive bake.
Mix until smooth, ensuring there are no lumps. The batter should have a slightly thick but pourable consistency.
4. Combine Ingredients:

Add the chopped spring onions to the fried vegetable mixture and stir to combine. The spring onions add a fresh, slightly sweet note that complements the other vegetables.
Pour the prepared batter over the vegetables and mix until everything is evenly coated. The batter should thoroughly cover the vegetables, helping them bind together during baking.
5. Assemble the Bake:

Preheat your oven to 200°C (400°F). A hot oven will help the bake get nice and crispy on top while keeping the inside tender.
Lightly grease a baking dish with olive oil to prevent sticking and to help achieve a golden, crispy crust.
Pour the vegetable and batter mixture into the baking dish, spreading it out evenly to ensure even cooking.
Brush the top with a bit more olive oil for extra crispiness.
6. Bake the Potato Mixture:

Place the dish in the preheated oven and bake for about 30 minutes or until the top is golden and crisp. You’ll know it’s ready when the edges are lightly browned, and the center is firm to the touch.
7. Prepare the Toppings:

While the potato bake is in the oven, slice the 4 tomatoes and chop a handful of fresh parsley. The tomatoes add a juicy, tangy contrast to the rich potato base, while the parsley provides a burst of freshness.
8. Add the Toppings:

After the initial baking time, remove the potato bake from the oven.
Arrange the sliced tomatoes evenly over the top, sprinkle with chopped parsley, and then generously spread 200 g of shredded mozzarella cheese over the tomatoes. This layer of cheese will melt into a gooey, golden topping that adds flavor and texture.
9. Final Bake:

Return the dish to the oven and bake for an additional 15 minutes at 200°C (400°F), or until the cheese is melted and bubbly, with a light golden-brown color on top.
10. Serve and Enjoy:

Remove from the oven and allow it to cool for a few minutes before slicing. This brief resting time will help the bake set and make it easier to cut.
Serve warm, garnished with extra parsley if desired, and enjoy this satisfying and delicious potato bake with a salad or on its own