PST-Algerie

Category: quick and easy recipe

  • FLUFFY CONDENSED MILK BREAD EASY RECIPE

    FLUFFY CONDENSED MILK BREAD EASY RECIPE

    Have you ever wished for soft, flavorful bread that you could eat all day? Don’t look any further than Fluffy Condensed Milk Bread, a delicious treat that will make you a better baker. This post will talk about a simple but delicious recipe that is great for both new and experienced cooks.

    TO MAKE FLUFFY CONDENSED MILK BREAD YOU’LL NEED :

    • Warm milk, 240 ml (1 cup).
    • 1 egg
    • Condensed milk, 75 g (1/4 cup).
    • 30 g (2 tbsp) sugar
    • 7 g (2 ¼ tsp) dry yeast
    • 520 g (4 ¼ cup) flour
    • 1 tsp salt
    • 50 g (1/4 cup) softened butter
    • 45 g (3 tbsp) butter
    • 45 g (3 tbsp) condensed milk

    HOW TO MAKE IT :

    Whisk together sugar and condensed milk with warm milk. Add yeast and an egg, then whisk again.

    Combine wet and dry ingredients, including flour and salt.

    Work the dough until it comes together using dough hooks. Add the butter and knead the dough for ten minutes.

    Allow the dough to rest for one hour.

    ⅔  of the dough is divided and rolled into a 25×40 centimeter rectangle.

    The dough is rolled into a log and then cut into pieces. Place dough pieces in a preheated baking dish and set aside.

    To make smaller buns, repeat the procedure with the remaining 1/3 of the dough.

    Allow the rolls to rest for one hour.

    Before baking, brush the top of each bun with egg wash.

    Bake at 180C/350F for twenty-five to thirty minutes. For smaller buns, twenty minutes will suffice.

    Butter and condensed milk are whisked in equal proportions. Apply this mixture to warm buns while they are still warm.

    When completely cooled, remove the baked goods from the baking pans.

    TIPS FOR SUCCESS

    Here are some important things you should do to make the best Fluffy Condensed Milk Bread:

    Ingredients That Are Fresh: For the best effects, use ingredients that are truly fresh.

    Room Temperature: To make sure the mixing goes smoothly, make sure that things like eggs and butter are at room temperature.

    Correct Kneading: Give the dough enough time to be kneaded all the way through to make it fluffy.

    Recipe source: cookist

  • This Is Cauliflower: Why Didn’t I Know This Recipe Before? Better Than Meat! No Frying

    This Is Cauliflower: Why Didn’t I Know This Recipe Before? Better Than Meat! No Frying

    This Is Cauliflower: Why Didn’t I Know This Recipe Before? Better Than Meat! No Frying

    Table of Contents

    Cauliflower, often overlooked in the realm of vegetables, is about to take center stage in your kitchen. With just a few simple ingredients and easy steps, you can create a dish that’s not only delicious but also nutritious. Let’s dive into the recipe and uncover the magic of cauliflower!

    Ingredients

    To embark on this culinary adventure, gather the following ingredients:

    • Cauliflower: 1.5 kg (3.5 lbs approximately)
    • Water: 1.5 l (6.5 cups)
    • Salt: 1 tsp
    • Milk: 2 tbsp
    • Eggs: 3
    • Oil: 3 tbsp
    • Flour: 3 tbsp
    • Mushrooms: 100 g (3.5 oz)
    • Green peppers: 4
    • Red peppers: 2
    • Carrot: 1
    • Onion: 1
    • Tomatoes: 2
    • Salt: 1 tsp
    • Mint: 1 tsp
    • Red pepper: 1 tsp
    • Pepper: 1 tsp
    • Oil: 4 tbsp
    • Cheese: 150 g (5.5 oz)

    Step-by-Step Instructions

     Preparing the Cauliflower Base

    • Cut the cauliflower into florets and simmer in water with salt and milk until soft.
    • Blend the cauliflower with eggs to create a smooth puree consistency.

    Cooking the Vegetables

    • Dice mushrooms, peppers, onion, carrot, and tomatoes.
    • Sauté onions, carrots, and mushrooms until tender.
    • Add tomatoes and seasonings, then cook until flavors meld.

    Assembling and Baking

    • Grease a baking dish with oil and spread cauliflower puree.
    • Top with sautéed vegetables and grated cheese.
    • Bake until golden and bubbly.
    Benefits of Cauliflower

    Cauliflower is more than just a bland vegetable. It’s packed with nutrients like vitamin C, vitamin K, and folate. Plus, it’s low in calories and high in fiber, making it a great choice for weight management and digestive health.

    See also  Hawaiian Banana Bread
    Nutritional Value

    A single serving of this cauliflower dish provides a hefty dose of vitamins, minerals, and antioxidants. It’s a wholesome meal that nourishes your body from the inside out.

    Variations

    Get creative with your cauliflower dish by experimenting with different seasonings, toppings, and mix-ins. From spicy buffalo cauliflower to cheesy cauliflower gratin, the possibilities are endless.

    Tips and Tricks
    • Don’t overcook the cauliflower to avoid a mushy texture.
    • Customize the dish with your favorite vegetables and cheeses.
    • Serve with a side of fresh salad or crusty bread for a complete meal.
    Serving Suggestions

    This cauliflower creation pairs perfectly with a crisp green salad and a glass of chilled white wine. Whether you’re hosting a dinner party or enjoying a cozy night in, it’s sure to impress even the most discerning palates.

    Conclusion

    Say goodbye to boring cauliflower and hello to a world of flavor and possibility. With this recipe in your repertoire, you’ll never look at cauliflower the same way again. So roll up your sleeves, preheat your oven, and get ready to embark on a culinary adventure that’s truly cauliflower-licious!

  • Deliciously Simple Apple Pie Recipe in Just 5 Minutes

    Deliciously Simple Apple Pie Recipe in Just 5 Minutes

    Deliciously Simple Apple Pie Recipe in Just 5 Minutes

    Table of Contents

    Indulge in the heavenly flavors of a classic apple pie with this quick and easy recipe that promises to tantalize your taste buds in just 5 minutes! Perfect for busy weekdays or impromptu gatherings, this recipe strikes the perfect balance between simplicity and taste. With minimal ingredients and effortless steps, you’ll be savoring warm, comforting apple pie in no time.

    Ingredients:
    • 4 fresh, crisp apples
    • 2 eggs
    • 3/4 cup of caster sugar
    • 3/8 cup of milk
    • 1 5/8 cups of plain flour
    • 2 teaspoons of baking powder
    • Butter for greasing the baking sheet
    • Vanilla extract to taste
    Step-by-Step Instructions:
    Prepare the Apples:
    • Begin by washing the apples thoroughly under running water to remove any dirt or residue.
    • Use a sharp knife to carefully core the apples, then slice them into uniform pieces.
    Preheat the Oven:
    • Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit) to ensure it reaches the optimal temperature for baking.
    Prepare the Baking Sheet:
    • Line a baking sheet with parchment paper to prevent the pie from sticking.
    • Generously grease the parchment paper with butter to impart a rich, buttery flavor to the crust.
    Arrange the Apples:
    • Spread the sliced apples evenly across the prepared baking sheet, ensuring they are arranged in a single layer for even baking.
    See also  Chicken Fricassee – Quick French Chicken Stew Recipe
    Prepare the Dough:
    • In a large mixing bowl, crack the eggs and beat them together with the caster sugar until light and frothy.
    • Gradually add the milk to the egg mixture, whisking continuously to combine.
    • Sift the plain flour and baking powder into the bowl, then gently fold them into the wet ingredients until a smooth, uniform dough forms.
    Pour the Batter:
    • Carefully pour the prepared batter over the arranged apples on the baking sheet, ensuring they are evenly coated.
    Bake to Perfection:
    • Place the baking sheet in the preheated oven and bake the apple pie for 25-30 minutes, or until the crust is golden brown and the apples are tender.
    Serve and Enjoy:
    • Once baked, remove the apple pie from the oven and allow it to cool slightly before slicing.
    • For an extra touch of sweetness, dust the top of the pie with icing sugar before serving.
    • Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for a truly decadent dessert experience.
    Conclusion:

    Satisfy your cravings for homemade goodness with this irresistible apple pie recipe that requires just 5 minutes of your time. Whether enjoyed as a comforting dessert or a delightful treat, this simple yet delicious recipe is sure to become a family favorite. Embrace the warm, fragrant aroma of freshly baked apples and buttery crust as you savor each heavenly bite. Get ready to create lasting memories around the dinner table with this effortless apple pie recipe!

  • Apple Pancakes Recipe

    Apple Pancakes Recipe

    Apple Pancakes Recipe

    Table of Contents

    Ingredients:

    1 large apple
    Lime or lemon juice
    1 egg
    1 tablespoon sugar
    1/2 teaspoon vanilla sugar
    100 grams (3.5 ounces) yogurt
    100 ml (3.5 fl oz) milk
    1 teaspoon baking powder
    1 teaspoon rum
    1/2 teaspoon salt
    160 grams (1 cup) all-purpose flour

    Oil for frying

    Instructions:

    Prepare the Apple:
    Peel and grate the apple. Add a splash of lime or lemon juice to prevent browning.

    Make the Batter:
    In a mixing bowl, break the egg and add the sugar and vanilla sugar. Mix well until combined.
    Stir in the yogurt and milk until the mixture is smooth.
    Add the baking powder, rum, and salt. Mix well.
    Gradually add the flour, stirring until the batter is smooth and free of lumps.
    Fold in the grated apple.
    Let the batter rest for 10 minutes.

    Cook the Pancakes:
    Heat a pan over medium heat and lightly oil it.
    Spoon about 1 tablespoon of batter onto the pan for each pancake.
    Cook until bubbles form on the surface and the edges are set, then flip and cook until golden brown on the other side.

    Serve:
    Serve the pancakes warm, and enjoy the soft, delicious apple pancakes!
    Serving Suggestions:

    Serve with a drizzle of maple syrup or honey.
    Add a sprinkle of powdered sugar for extra sweetness.
    Pair with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.
    Fresh fruit or a fruit compote makes a lovely topping.
    Cooking Tips:

    Make sure to let the batter rest for 10 minutes to allow the flour to hydrate, resulting in fluffier pancakes.
    Use a non-stick pan or a well-seasoned cast iron skillet for best results.
    Adjust the heat as needed to prevent the pancakes from burning.
    Nutritional Benefits:

    See also  Quick and Simple Spanish Recipe: Fried Anise-Infused Doughnuts

    Apples: Add fiber and vitamin C to the pancakes.
    Yogurt: Provides a good source of protein and probiotics.
    Minimal Oil: Using minimal oil for frying helps keep the pancakes light and not overly greasy.

  • Creamy Crab Snacks

    Creamy Crab Snacks

    Ingredients

    • 3 ounces softened cream cheese
    • Salt and pepper to taste
    • ¾ cup fully cooked crabmeat
    • 2 chopped green onions
    • ¼ cup mayonnaise
    • 8 ounce roll of crescent roll dough
    • Light pinch of cayenne pepper

    Instructions

      1. Preheat oven to 375*
      2. Spray baking sheet with cooking spray
    1. Unroll the dough on a lightly floured area, pinch seams together to form rectangles
    2. Cut into 4 columns with 6 rows.
    3. In a mixing bowl combine mayo, onion, cream cheese, cayenne pepper and crab meat. Mix well.
    4. Spoon one spoonful into the top corner of each square you made.
    5. Fold the dough over the filling starting at the same corner. Make sure to tuck the corner under the filling.
    6. When you almost reach the opposite corner, stop. Grab the opposite corner and bring it back over the roll you made.
    7. Press lightly to seal
    8. You can brush egg white over the tops if desired.
    9. Bake for 10 to 15 minutes, until golden brown.
    Nutrition Information:

    Serving Size: 1 piece
    Amount Per Serving: Calories: 120Total Fat: 26gCholesterol: 220mgSodium: 44mgProtein: 20g

  • Lemon Ginger Loaf Cake

    Lemon Ginger Loaf Cake

    Lemon Ginger Loaf Cake

    Table of Contents

    Ingredients:

      • 1 ½ cups (190g) all-purpose flour
      • 1 ¼ teaspoons baking powder
      • ¾ teaspoon ground ginger
      • ¼ teaspoon salt
      • 1 cup (200g) granulated sugar
      • Zest of 1 lemon
      • 6 ounces (170g) butter, softened
      • 3 ounces (85g) cream cheese, softened
      • 2 large eggs
    • 8 ounces (225g) lemon yogurt

    For the Glaze:

      • Confectioner’s sugar (to taste)
    • Fresh lemon juice (enough to achieve desired consistency)

    Directions:

      1. Prepare the Pan:
        Preheat your oven to 325℉ (160℃). Grease an 8 1/2 x 4 1/2 inch loaf pan and dust it lightly with flour.
      1. Mix Dry Ingredients:
        In a medium bowl, sift together the flour, baking powder, ginger, and salt. Set aside.
      2. Prepare Lemon Sugar:
        Sprinkle a few tablespoons of granulated sugar on a cutting board. Add the lemon zest and chop it as finely as possible. Transfer to a large mixing bowl.
      3. Cream the Butter and Sugar:
        Add the remaining granulated sugar, softened butter, and cream cheese to the bowl with the lemon sugar. Beat on high speed until the mixture is light and fluffy, about 3 minutes.
      1. Add Eggs and Yogurt:
        Add the eggs, one at a time, mixing well after each addition. Then, add the lemon yogurt and mix until well combined.
      2. Combine Wet and Dry Ingredients:
        Stop the mixer and add the sifted dry ingredients to the wet mixture. Mix on low speed just until combined, being careful not to overmix.
      3. Bake:
        Transfer the batter to the prepared loaf pan. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
    1. Cool:
      Allow the cake to cool in the pan for 5 minutes, then invert it onto a wire rack to cool completely.
    2. Prepare the Glaze:
      In a small bowl, mix confectioner’s sugar with enough fresh lemon juice to achieve a smooth, pourable consistency. Pour the glaze over the warm cake.
    See also  Quick and Easy Bread Substitute with Just 3 Ingredients

    Serving Suggestions:

    • Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream.
    • Garnish with fresh lemon slices or a sprinkle of candied ginger for an extra touch.

    Cooking Tips:

    • Make sure the butter and cream cheese are softened to ensure a smooth batter.
    • For a stronger ginger flavor, add an extra pinch of ground ginger or use fresh grated ginger.

    Nutritional Benefits:

      • Lemon: High in vitamin C and adds a refreshing flavor.
      • Ginger: Known for its anti-inflammatory properties and digestive benefits.
      • Yogurt: Adds moisture and a slight tang while providing calcium and probiotics.

    Dietary Information:

      • Vegetarian-friendly.
      • Can be made gluten-free by substituting the flour with a gluten-free flour blend.

    Nutritional Facts (Per Serving):

      • Calories: 300
      • Carbohydrates: 40g
      • Protein: 5g
      • Fat: 14g
      • Fiber: 1g

    Storage:

    • Store any leftovers in an airtight container at room temperature for up to 3 days.
    • The cake can also be frozen for up to 1 month. Thaw at room temperature before serving.
  • Three-Texture Magic Cake with Mascarpone

    Three-Texture Magic Cake with Mascarpone

    Three-Texture Magic Cake with Mascarpone

    Table of Contents

    Ingredients

      • 120 g flour (1 cup)
      • 400 ml milk (1¾ cups)
      • 250 g mascarpone (1 cup)
      • 4 eggs
      • 60 g butter (¼ cup)
      • 150 g sugar (¾ cup)
      • 1 teaspoon vanilla extract
      • Icing sugar (for garnish)

    Directions

      1. Prepare the Butter:
        • Melt 60 g of butter in the microwave for 1 minute or on the stove. Allow it to cool to room temperature.
      2. Separate the Eggs:
          • Separate the 4 eggs, placing the yolks in one bowl and the whites in another.

         

      3. Prepare the Egg Yolks:
        • In the bowl with the egg yolks, add 150 g of sugar and 1 teaspoon of vanilla extract. Blend the mixture for 3-4 minutes until it becomes pale and creamy.
      1. Whip the Egg Whites:
        • In a separate bowl, whip the egg whites until stiff peaks form. Set aside.
      2. Preheat the Oven:
          • Preheat your oven to 160°C (320°F), using heat from both the top and bottom.

         

      3. Combine the Ingredients:
          • Add 250 g of mascarpone to the egg yolk mixture and blend until smooth. Gradually add the melted butter and mix well.
          • Sift 120 g of flour into the mixture, stirring gently until just combined.

         

        • Slowly pour in 400 ml of milk, mixing continuously to create a smooth batter.
      4. Incorporate the Egg Whites:
          • Gently fold the whipped egg whites into the batter, mixing from bottom to top until well incorporated. The batter will be thin.

         

      5. Prepare the Cake Pan:
        • Wet a sheet of baking paper and line a 20 cm cake pan with it. The wet paper will mold easily to the shape of the pan.
      1. Bake the Cake:
        • Pour the batter into the prepared cake pan. Bake in the preheated oven for 50 minutes, or until the top is golden and the cake has set.
      2. Cool and Garnish:
          • Once baked, allow the cake to cool completely in the pan. Dust with icing sugar before serving.

         

      3. Serve:
        • Slice the cake to reveal the three magical layers: a pudding base, a creamy middle, and a light cake on top. Enjoy this delightful dessert!

    Serving Suggestions

    • Serve the cake chilled or at room temperature with a dollop of whipped cream or fresh berries.
    • Pair with a cup of coffee or tea for a delightful dessert experience.

    Cooking Tips

      • Ensure the butter has cooled before adding it to the batter to prevent curdling.
    • Gently fold the egg whites into the batter to keep the mixture airy, which is essential for the cake’s three layers.
    • Use a springform pan for easy removal and a clean presentation.

    Nutritional Benefits

      • This cake is a rich source of calcium from the milk and mascarpone.
    • The eggs provide a good amount of protein.
    • Enjoy in moderation as part of a balanced diet.

    Dietary Information

      • This recipe contains dairy and gluten.
    • For a gluten-free version, substitute the flour with a gluten-free baking mix.

    Nutritional Facts (per slice, based on 8 slices)

      • Calories: Approximately 270 kcal
      • Protein: 6 grams
      • Carbohydrates: 26 grams
      • Fat: 16 grams
      • Fiber: 0 grams

    Storage

    • Store the cake in the refrigerator for up to 3 days.
    • The cake can be served chilled or brought to room temperature before serving.
  • Cheesy Baked Potato and Vegetable Casserole

    Cheesy Baked Potato and Vegetable Casserole

    Cheesy Baked Potato and Vegetable Casserole

    Table of Contents

    Ingredients:

    3 large potatoes
    1 onion
    1 carrot
    1 bell pepper
    2 tomatoes
    2 eggs
    1/2 cup liquid yogurt (125 ml / 4.3 fl. oz.)
    4 tablespoons flour (100 g / 3.5 oz.)
    150 grams cheese (5.3 oz)
    Parsley, chopped
    Italian herbs, to taste
    Salt, to taste
    Black pepper, to taste
    Sunflower oil, for frying

    Directions:

    Prepare the potatoes:
    Peel and slice the potatoes.
    Soak them in water for 15 minutes, then drain.
    Sauté the onion:
    Chop the onion and fry in sunflower oil until transparent.
    Add the carrot:
    Grate the carrot and add it to the pan with the onions. Fry lightly until softened.
    Prepare the batter:
    In a large bowl, beat the eggs. Add the liquid yogurt, flour, Italian herbs, salt, and black pepper. Mix well.
    Combine potatoes and batter: Add the drained potatoes to the batter mixture and stir until the potatoes are well coated.
    Bake the base
    : Pour the potato mixture into a greased baking dish. Bake in a preheated oven at 180°C (356°F) for 25 minutes.
    Prepare the peppers and tomatoes: While the base is baking, cut the bell pepper and tomatoes into thin slices.
    Top the casserole
    : After 25 minutes, remove the baking dish from the oven. Top with sliced bell peppers, tomatoes, and grated cheese.
    Final bake: Return the baking dish to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
    Garnish and serve: Sprinkle with chopped parsley before serving.
    Serving Suggestions:
    Serve with a side salad for a complete meal.
    Pair with crusty bread to soak up any extra sauce.
    Cooking Tips:
    Make sure to soak the potatoes to remove excess starch and ensure they cook evenly.
    Adjust the seasoning to your taste preference.
    Nutritional Benefits:
    Potatoes provide vitamins C and B6, potassium, and fiber.
    Carrots and bell peppers add vitamins A and C, as well as antioxidants.
    Cheese adds calcium and protein.
    Dietary Information:
    Vegetarian: This recipe is suitable for vegetarians.
    Gluten-Free Option: Use a gluten-free flour blend if needed.
    Storage:
    Store leftovers in an airtight container in the refrigerator for up to 3 days.
    Reheat in the oven at 180°C (356°F) until warmed through, or microwave for 1-2 minutes.
    Why You’ll Love This Recipe:
    It’s easy to prepare with simple, wholesome ingredients.
    The casserole is cheesy, hearty, and full of flavorful vegetables.
    Perfect for any meal, it’s a versatile dish that can be enjoyed by the whole family.
    Conclusion:
    This Cheesy Baked Potato and Vegetable Casserole is a delicious and nutritious dish that’s perfect for any occasion. Enjoy the comforting flavors and creamy texture, and share this delightful bake with your loved ones!
  • HOMEMADE CUPCAKES

    HOMEMADE CUPCAKES

    GREDIENTS: 

    3 units of  egg

    200 grams of wheat flour

    190 grams of sunflower oil

    180 grams of sugar

    50 grams of milk

    1 unit of lemon

    7 grams of chemical yeast (baking powders)

    1 small tablespoon of cinnamon powder

    A pinch of salt

     

     

    PREPARATION:

    1. Put the flour, chemical yeast, cinnamon powder and zest of a lemon in a bowl. If we wish, we can substitute the lemon peel for orange peel. With the help of a spoon, we mix all the ingredients so that they are evenly distributed.

    2. In another bowl, put all 3 eggs and beat until you get a foamy mixture. If you have an electric rod beater, use it, because the result will be a mass full of air. If you don’t have this little appliance on hand, you can beat eggs with a manual rod. The process will be more laborious but the result will be equally satisfying.

    3. Once we’ve beaten the eggs, we add the sugar little by little as we continue to beat so that it is perfectly incorporated. Next, let’s see the milk bowl. We keep on banging. Let’s pour the oil slowly as we continue to work the mixture with the rod. Once the liquids are incorporated, we add a pinch of salt and beat so that it is distributed over the dough.

    4. Finally, we throw, little by little, the flour we have in the other bowl, without stopping beating at any time. We will take special care so that we don’t have lumps of flour in the dough. Once we have our dough ready, we cover the bowl with plastic and put it in the fridge where we leave it for at least an hour. After downtime, we put the oven to heat to 2100C.

    5. We took the bowl out of the fridge and set out to spread its contents among the paper capsules. Before we do so, we must put the capsules inside metal molds so the muffins hold their shape and don’t scatter in the oven. We filled the molds about 3/4 part of their capacity.

    6. Once the dough is distributed, we sprinkle some granulated sugar on the surface of it. This way, we will create a delicious crust that is typical for cupcakes.

    7. Once the oven has reached the scheduled temperature, we insert the metal molds and bake, at 2100C, for 15 minutes or until the inside of the muffins are cooked through. To check the cooking point we insert a chopstick into the dough; if when removing it, it presents remnants of dough attached, we prolong the cooking a few more minutes.

    8. After removing them from the oven, we leave them in the metal molds for 5 minutes. After 5 minutes, remove the muffins from the metal molds and place them to cool on a metal grate. Once cold, they are ready to be consumed.

  • date and walnut cake:

    date and walnut cake:

    Here’s a simple and delicious recipe for a date and walnut cake:

    Ingredients

    • 1 cup (200g) dates, pitted and chopped
    • 1 cup (240ml) boiling water
    • 1 tsp baking soda
    • 1/2 cup (120ml) vegetable oil (or melted butter)
    • 1 cup (200g) brown sugar
    • 2 large eggs
    • 1 tsp vanilla extract
    • 1 1/2 cups (190g) all-purpose flour
    • 1 tsp baking powder
    • 1/2 tsp salt
    • 1 cup (100g) walnuts, chopped

    Instructions

    1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
    2. Prepare the dates: In a bowl, combine the chopped dates and boiling water. Stir in the baking soda and let it sit for about 10-15 minutes until softened.
    3. Mix wet ingredients: In a large bowl, whisk together the oil and brown sugar until combined. Add the eggs and vanilla, mixing well.
    4. Combine mixtures: Stir the date mixture into the wet ingredients until fully combined.
    5. Dry ingredients: In another bowl, sift together the flour, baking powder, and salt.
    6. Combine everything: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in the chopped walnuts.
    7. Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.
    8. Cool and serve: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy!

    Optional

    • Frosting: You can top the cake with cream cheese frosting or a simple glaze for added sweetness.
    • Serving suggestion: This cake is great on its own or served with a scoop of vanilla ice cream!

    Enjoy your baking!

  • Msemen Recipe: Moroccan Layered Flatbread

    Msemen Recipe: Moroccan Layered Flatbread

    Msemen Recipe: Moroccan Layered Flatbread

    Table of Contents

    Ingredients for 8 Msemen:

      • 300 g (2 1/2 cups) all-purpose flour
      • 300 g (2 1/2 cups) extra fine wheat semolina
      • 370 ml (1 1/2 cups) water
    • 1 tablespoon sugar
    • 1 teaspoon salt

    For Shaping:

      • 80 g (1/3 cup) melted butter
      • 40 g (1/4 cup) extra fine wheat semolina
      • Oil (for greasing)
    • 1 teaspoon baking powder

    Directions:

      1. Prepare the Dough: In a large bowl, mix the flour, semolina, sugar, and salt. Gradually add water while mixing until you form a smooth dough. Knead the dough for about 10 minutes until it’s soft and elastic.
      1. Rest the Dough: Cover the dough with a cloth and let it rest for 30 minutes.
      2. Shape the Msemen: Divide the dough into 8 equal balls. On a lightly greased surface, flatten each ball, brush with melted butter, sprinkle with semolina, and fold into a square. Repeat for all balls.
      3. Cook the Msemen: Heat a skillet over medium heat. Place each square on the skillet and cook for 2-3 minutes on each side, until golden brown and crispy.
    1. Serve: Enjoy the Msemen warm, with honey, jam, or any topping of your choice.

    Serving Suggestions:

      • Serve with honey or jam for a sweet treat.
    • Pair with savory fillings like cheese or cooked vegetables.

    Cooking Tips:

      • Make sure the dough is well-kneaded to achieve the right texture.
    • Don’t skip the resting time; it helps make the dough more pliable for shaping.

    Nutritional Benefits:

      • A good source of carbohydrates for energy.
    • Semolina provides protein and fiber.
    See also  Sip Your Way to Health with the Best Beet Juice Recipe

    Dietary Information:

      • This recipe is vegetarian.
    • Can be made vegan by substituting butter with a plant-based alternative.

    Storage:

      • Store in an airtight container at room temperature for up to 2 days. Reheat before serving.
    • Msemen can also be frozen for up to 3 months.
  • AIR FRYER CHEESY MASHED POTATO PUFFS

    AIR FRYER CHEESY MASHED POTATO PUFFS

    Ingredients

    • Mashed Potatoes: 710 ml 3 cups, chilled
    • Cheddar Cheese: 240 ml 1 cup, shredded
    • Egg: 1 large
    • Chives: 60 ml 1/4 cup, chopped
    • All-Purpose Flour: 60 ml 1/4 cup
    • Garlic Powder: 1/2 teaspoon
    • Salt and Pepper: To taste
    • Parmesan Cheese: 120 ml 1/2 cup, grated
    • Grease: For the muffin pan

    Instructions

    1. Begin by preheating your air fryer to 400°F (200°C) and greasing a mini muffin pan.(I use oven air fryer but you can make it in basket air fryer too)
    2. Mix the cold mashed potatoes with shredded cheddar, chives, flour, garlic powder, salt, and pepper. Add the egg and blend well.
    3. Shape the mix into balls, roll in Parmesan, and press into the muffin cups.
    4. Bake until the edges turn golden, about 15-20 minutes.
    5. Cool slightly, then serve and relish the cheesy goodness.

    Amount Per Serving

    Calories:  kcal

    Serving:  servings, Carbohydrates: 21.5 g, Protein: 22.5 g, Fat: 3.5 g, Saturated Fat: 1 g, Cholesterol: 69 mg, Sodium: 426.5 mg, Fiber: 1.5 g, Sugar: 1.5 g

  • Company Chicken Casserole

    Company Chicken Casserole

    Ingredients

    • 4 boneless, skinless Chicken breasts
    • 1 cup chicken broth
    • 2 garlic cloves, freshly minced
    • 1 small onion, cut into wedges, use 2 wedges
    • 4 cups Herb flavored Stuffing mix
    • 4 tbsp butter
    • 1 can cream of chicken soup
    • 1 pint sour cream
    • 8 ounces broccoli florets, frozen, but thawed

    Instructions

    FIRST STEP:

    In a large pan on the stove, pour in the chicken broth, minced garlic and onion.

    Place the chicken on top of that mix and allow to come to a boil

    SECOND STEP:

    Once it reaches the boiling point, reduce the heat to medium low and cover to cook for 20 minutes

    Remove the chicken from the broth and shred each piece. Set to the side, save the broth for later

    THIRD STEP:

    Melt the butter and pour it over the stuffing mix in a bowl. Mix together in a large saucepan

    Mix the sour cream and saved chicken broth with a hand mixer, add in the cream of chicken soup

    FOURTH STEP:

    Place the stuffing mix at the bottom of a casserole dish and place the chicken on top of the stuffing

    Then layer the broccoli on top of the chicken

    FIFTH STEP:

    Pour the combined soup mixture over the top and spread a little of the stuffing mix over the top

    Bake in a preheated oven at 350* for 30 minutes

    Enjoy!

  • Buckeye Brownies

    Buckeye Brownies

    Ingredients

    •             I Box Brownie Mix, prepared according to the package
    •             1 cup Butter, softened
    •             1 cup Peanut Butter, you can use creamy or chunky
    •             2 cups Confectioners Sugar
    •             6 ounces Chocolate Chips, melted

    Instructions

    FIRST STEP:

    Preheat the oven to 350* (or the temperature on the box)

    Prepare the pan according to the package directions

    SECOND STEP:

    Bake for 20 to 25 minutes

    Set the pan to the side to cool

    THIRD STEP:

    In a mixing bowl combine the peanut butter and confectioners sugar until the mix is fluffy

    Spread the peanut butter mixture over the top of the cooled brownies

    Place the pan in the refrigerator and chill for 1 hour

    Melt the Chocolate chips and pour over the peanut butter layer

    Allow the chocolate Ganache to set and harden

    Cut into squares and serve

    Enjoy!

    Nutrition Information:
  • Cottage Cheese and Coconut Flake Cake

    Cottage Cheese and Coconut Flake Cake

    Cottage Cheese and Coconut Flake Cake

    Table of Contents

    Ingredients:

      • Cottage cheese: 600 grams
      • Eggs: 4 pcs (separated into yolks and whites)
      • Vanilla sugar: 1 tsp
      • Sugar: 130 grams
      • Sour cream (or natural yogurt): 250 grams
      • Corn starch: 30 grams
      • Salt: a pinch
      • Coconut flakes: 50 grams
      • Almond flakes (optional)
    • Powdered sugar (for garnish)

    Directions:

      1. Preheat the oven: Preheat your oven to 160°C (320°F).
      1. Prepare the egg yolk mixture:
        • In a large bowl, combine the cottage cheese, egg yolks, vanilla sugar, corn starch, and sour cream (or natural yogurt).
        • Beat the mixture until it is smooth and well-combined.
      1. Prepare the egg white mixture:
        • In a separate bowl, add a pinch of salt to the egg whites and beat until they become fluffy.
        • Gradually add the sugar while continuing to beat until the mixture forms stiff peaks.
      1. Combine mixtures:
        • Gently fold the beaten egg whites into the cottage cheese mixture until well incorporated.
      2. Add coconut flakes:
          • Stir in the coconut flakes gently.

         

      3. Prepare the baking mold:
          • Grease a 20 cm diameter baking mold.
          • Pour the batter into the prepared mold.

         

        • If using, sprinkle almond flakes on top.
      4. Bake:
          • Bake in the preheated oven at 160°C (320°F) for 50-60 minutes until the cake is set and lightly golden on top.

         

      5. Cool:
        • Allow the cake to cool in the oven with the door slightly open for about 10 minutes, then transfer to a wire rack to cool completely.
    1. Garnish:
      • Once cooled, dust with powdered sugar.

    Serving Suggestions:

    • Serve this cake chilled or at room temperature.
    • It pairs wonderfully with a cup of coffee or tea.

    Cooking Tips:

    • Ensure the egg whites are beaten to stiff peaks for a light and airy texture.
    • Gently fold in the egg whites to maintain the fluffiness of the batter.

    Nutritional Benefits:

    • Cottage cheese provides a good source of protein and calcium.
    • Using natural yogurt or sour cream adds probiotics beneficial for digestion.

    Dietary Information:

    • This recipe can be made gluten-free by ensuring the corn starch used is certified gluten-free.

    Storage Tips:

    • Store the cake in an airtight container in the refrigerator for up to 3 days.