PST-Algerie

Category: quick and easy recipe

  • Homemade Energy Bars

    Homemade Energy Bars

    Homemade Energy Bars

    Table of Contents

    Ingredients (Makes 12 pieces)

      • 1 cup dates (130g)
      • 1/2 cup dried apricots (80g)
      • 1/2 cup prunes (80g)
      • 1/2 cup cashews (70g)
      • 1 cup desiccated coconut (60g)
    • 1-2 tbsp ground oats (optional)

    Nutritional Information (Per Piece)

      • Calories: 129
      • Fat: 6g
    • Carbohydrates: 19.7g
    • Protein: 2g

    Directions

      1. Soak the Fruits:
          • Soak 1 cup of dates and 1/2 cup of dried apricots in hot water for 10 minutes to soften them.

         

      2. Grind the Cashews:
        • Use a food processor to grind 1/2 cup of cashew nuts until they are finely chopped.
      1. Blend the Fruits:
        • Add the soaked dates and apricots to the food processor, along with 1/2 cup of prunes.
        • Blend for 1-2 minutes until the mixture is smooth and well combined.
      1. Add Dry Ingredients:
        • Add 1 cup of desiccated coconut to the mixture and blend again to combine.
        • If the mixture is too sticky, add 1-2 tablespoons of ground oats and blend until the desired consistency is reached.
      1. Shape the Mixture:
          • Line a baking tray with parchment paper.
          • Spread the mixture on the tray, pressing it down with your hands to create an even layer.
          • Smooth the top with the back of a spoon or a spatula.

         

      2. Chill:
        • Place the tray in the fridge or freezer for about 30 minutes to firm up the mixture.
      1. Cut into Bars:
        • Once the mixture is firm, remove it from the fridge or freezer.
        • Cut into bars or bite-sized pieces.
    1. Store:
      • Store the energy bars in an airtight container in the fridge.

    Serving Suggestions

    These homemade energy bars are perfect for a quick snack, a pre-workout boost, or a healthy treat. Enjoy them on their own or with a cup of tea or coffee.

    Cooking Tips

    • If you prefer a sweeter taste, you can add a little honey or maple syrup to the mixture.
    • Experiment with different nuts or dried fruits to create your favorite combination.

    Nutritional Benefits

    These energy bars are packed with natural sugars, healthy fats, and fiber, providing a quick and sustained energy boost. They are also a great source of vitamins and minerals from the dried fruits and nuts.

    Dietary Information

      • Vegetarian: Yes
      • Gluten-Free: Yes (if using gluten-free oats)
      • Dairy-Free: Yes

    Storage Tips

    Store the energy bars in an airtight container in the fridge for up to a week. For longer storage, keep them in the freezer and thaw as needed.

  • Quick N Easy Crispy Chicken Strips

    Quick N Easy Crispy Chicken Strips

    Quick N Easy Crispy Chicken Strips

    Homemade Oven-Baked Breaded Chicken Strips: A Family Favorite

    Introduction: These oven-baked breaded chicken strips are not only a hit with the kids but also perfect for the entire family. Packed with flavor and texture, they are a healthier alternative to processed chicken strips and are Slimming World compatible. Made with real chicken and handmade breadcrumbs, these strips are tender, flavorful, and easy to make. Say goodbye to frozen, ready-made chicken and hello to a homemade delight that everyone will love.

    Preparation Time: 15 Minutes Cooking Time: 20 Minutes Total Time: 35 Minutes

    Ingredients for Quick and Easy Crispy Chicken Strips:

    • 450g (16oz) boneless, skinless chicken breasts, cut into strips
    • 1 egg
    • 1 tablespoon of maple syrup
    • 1 teaspoon of whole-grain mustard
    • 3 slices (120g/4.5oz) of whole-wheat bread
    • 1 teaspoon of paprika
    • Pinch of garlic powder
    • Cooking oil spray
    • Optional: Pinch of chili or cayenne powder (instead of paprika) for a spicy alternative

    Instructions for Quick and Easy Crispy Chicken Strips:

    1. Prepare Breadcrumbs: Place the wholemeal bread in a food processor to produce breadcrumbs.
    2. Prepare Egg Mixture: In a shallow bowl, combine the maple syrup, egg, and whole-grain mustard.
    3. Prepare Breadcrumb Mixture: In another shallow dish, mix the whole wheat breadcrumbs, paprika, garlic powder, salt, and black pepper.
    4. Coat Chicken Strips: Refrigerate the chicken strips in the egg mixture for 1 hour.
    5. Preheat Oven: Preheat the oven to 200°C/400°F (gas mark 6).
    6. Coat and Bake: Dip each chicken strip in the egg mixture, then lay it on a baking sheet lined with parchment paper. Coat the top with cooking oil spray.
    7. Bake: Bake for approximately 20 minutes or until the chicken is golden, cooked through, and tender.
    8. Optional Cheese Addition: If you have extra HEa, add shredded cheese to the breadcrumb mixture for an extra cheesy twist.
    9. Serve: Serve the crispy chicken strips with your preferred accompaniments and enjoy a delicious homemade meal.

    Notes:

    • This recipe is suitable for Slimming World and Weight Watchers.
    • Each serving contains approximately 12 HEb and 1 syn per serving at Slimming World, and 3 WW Flex/Freestyle Smart Points per serving.

    Nutrition Information (Per Serving):

    • Serving Size: 1 serving
    • Calories: 267
    • Total Fat: 4.3g
    • Saturated Fat: 0.6g
    • Cholesterol: 221mg
    • Sodium: 516mg
    • Carbohydrates: 15.6g
    • Fiber: 2g
    • Sugar: 5.3g
    • Protein: Information for Protein Missing

    Ingredients For Quick N Easy Crispy Chicken Strips 

    • 450g (16oz) boneless skinless chicken breasts, cut into strips
    • 1 egg
    • 1 tablespoon of maple syrup
    • 1 tsp of whole-grain mustard
    • 3 slices (120g/4.5oz) of Whole-wheat bread
    • 1 tsp of paprika
    • pinch of garlic powder
    • cooking oil spray
    • optional: a pinch of chilli or cayenne powder (instead of paprika) for a spicy alternative

    Instructions For Quick N Easy Crispy Chicken Strips 

    1. To produce breadcrumbs, place the wholemeal bread in a food processor.
    2. Combine the maple syrup, egg, and mustard in a shallow bowl.
    3. Mix the whole wheat breadcrumbs, paprika, garlic powder, salt, and black pepper in a separate shallow dish.
    4. Refrigerate the chicken strips in the egg mixture for 1 hour.
    5. Preheat the oven to 200°C/400°F (gas mark 6).
    6. Dip each chicken strip in the egg mixture and lay on a baking sheet lined with parchment paper.
    7. Coat the top with cooking oil spray.
    8. Bake for about 20 minutes, or until the chicken is golden, cooked through, and tender.
    9. If you have some extra HEa, add some shredded cheese to the breadcrumbs mixture.
    10. Serve with your preferred accompaniments.
  • Quick Homemade Bread (Baked or Fried)

    Quick Homemade Bread (Baked or Fried)

    Quick Homemade Bread (Baked or Fried)

    Table of Contents

    Ingredients:

      • 80 ml milk
      • 15 ml yogurt (optional)
      • 5g white sugar (divided into 1 tsp and a pinch)
      • 1.5g (about ½ tsp) instant yeast
      • 7.5 ml (½ tbsp) olive oil, plus a little more for greasing
      • 150g (about 1 cup) all-purpose flour
      • A pinch of salt

    Instructions:

    1. Prepare the Dough:
        • In a mixing bowl, combine the milk, optional yogurt, 1 tsp sugar, and instant yeast. Stir well until the yeast and sugar are dissolved.
        • Add ½ tbsp olive oil, flour, and a pinch of salt to the yeast mixture. Stir until the ingredients are just combined.
        • Transfer the mixture onto a clean surface and knead until the dough is smooth and elastic.

       

      • Lightly oil a bowl, place the dough inside, cover with a damp cloth, and let it rise in a warm place until doubled in size, about 1 hour.
    2. Shape and Rest:
        • Punch down the risen dough and transfer it to a lightly floured work surface.

       

      • Divide the dough into 8 equal pieces. Shape each piece into a ball, then cover and let them rest for 10 minutes.
    3. For Baking:
        • Preheat your oven to 482°F (250°C) and line a baking tray with parchment paper.

       

        • On a floured surface, roll out each dough ball into a circle about 10 cm in diameter.
        • Place the dough circles on the prepared tray, cover, and let them rise for another 30 minutes.
        • Bake in the preheated oven for 6 minutes or until the bread inflates and turns lightly golden.

       

    4. For Frying:
        • Heat a non-stick skillet over medium heat (no oil needed).
        • Place the dough circles into the hot skillet. Cook for about 2 minutes on each side or until each side is golden brown and the bread inflates.

       

    Serving Suggestions:

      • Enjoy this bread warm from the oven or skillet.
      • Pairs wonderfully with butter, jams, or any spread of your choice.
    • Perfect as a side to dip into soups or to accompany a hearty salad.

    Cooking Tips:

      • Ensure the yeast is well dissolved in the milk mixture for optimal rising.
      • Resting the dough balls before rolling them out ensures a lighter, fluffier texture.
    • If frying, make sure the skillet is preheated to ensure even cooking.

    Nutritional Benefits:

      • Milk and Yogurt: Provide calcium and protein.
      • Olive Oil: Contains healthy monounsaturated fats.
    • Homemade Bread: Free from preservatives and artificial additives.

    Dietary Information:

      • Vegetarian: Yes
      • Vegan: Use plant-based milk and omit yogurt.

    Storage:

    • Store any leftovers in an airtight container at room temperature for up to 2 days.
    • Reheat in the oven or toaster oven before serving.
  • Puff Pastry with Custard and Whipped Cream

    Puff Pastry with Custard and Whipped Cream

    Puff Pastry with Custard and Whipped Cream

    Table of Contents

    Ingredients

    For Puff Pastry:

      • ¾ cup (75g) all-purpose flour
      • ½ cup (130ml) water
      • Pinch of salt
    • 3.5 tbsp (50g) butter
    • 2 large eggs

    For Custard Cream:

      • 2 egg yolks
      • ¾ cup (200ml) milk
      • 3 tbsp (40g) sugar
    • 2.5 tbsp (20g) all-purpose flour

    For Whipped Cream:

      • ⅔ cup (150ml) heavy cream
    • 1 tbsp (15g) sugar

    Directions

    1. Prepare the Puff Pastry:
        • Preheat the oven to 200°C (392°F).
        • In a saucepan, bring the water, butter, and a pinch of salt to a boil.

       

        • Add the flour all at once, stirring vigorously until the mixture forms a smooth dough.
        • Remove from heat and allow to cool slightly. Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
        • Pipe or spoon the dough onto a baking sheet lined with parchment paper.

       

      • Bake at 200°C (392°F) for 10 minutes, then reduce the temperature to 180°C (356°F) and bake for another 20 minutes. Finally, lower the temperature to 160°C (320°F) and bake for 10 more minutes.
    2. Make the Custard Cream:
        • In a saucepan, whisk together the egg yolks, sugar, and flour until smooth.

       

        • Gradually add the milk while whisking constantly.
        • Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens.
        • Remove from heat and let cool.

       

    3. Prepare the Whipped Cream:
        • In a chilled bowl, whip the heavy cream with sugar until soft peaks form.
        • Gently fold in the custard cream into the whipped cream until fully combined.

       

    4. Assemble the Pastries:
        • Once the puff pastries have cooled, slice them in half horizontally.
        • Fill each pastry with the custard cream mixture.

       

      • Dust the top with powdered sugar if desired.

    Serving Suggestions

      • Serve with a dusting of powdered sugar or a drizzle of chocolate sauce.
    • Pair with fresh berries or a side of fruit compote for added flavor.

    Cooking Tips

      • Ensure the dough cools slightly before adding the eggs to avoid scrambling.
      • If you prefer a more stable filling, chill the custard cream before folding it into the whipped cream.
    • Use a piping bag to fill the pastries for a neater presentation.

    Nutritional Benefits

      • This dessert provides a source of protein from the eggs and a satisfying dose of calcium from the milk and cream.
      • While indulgent, it can be enjoyed as part of a balanced diet.

    Dietary Information

    • Contains gluten, dairy, and eggs.
    • Not suitable for vegan or gluten-free diets.

    Nutritional Facts (per serving)

      • Calories: 250
      • Protein: 4g
      • Carbohydrates: 20g
      • Fat: 18g
    • Sugar: 10g

    Storage

    • Store the filled pastries in an airtight container in the refrigerator for up to 2 days.
    • Unfilled pastries can be frozen for up to 1 month.
  • Baked Zucchini Fritters

    Baked Zucchini Fritters

    Ingredients

    • 2 pounds of zucchini, shredded. This would be about 6 cups of shredded zucchini
    • 2 cloves of garlic, grated
    • 2 large eggs
    • ½ cup flour
    • ½ cup parsley (you could use dill or green onions)
    • Salt and pepper to taste

    Instructions

    FIRST STEP:

    In a large bowl, place the shredded zucchini, sprinkle with 1 tsp salt, stir and let sit for 10 minutes.

    In another large bowl combine the eggs, flour and garlic. Add in desired salt and pepper and the parsley, (or which herb you use)

    SECOND STEP:

    Using your hands, squeeze as much liquid out of the zucchini as is possible. Add this to the bowl with the egg mixture, do the zucchini in batches

    Stir well to combine

    THIRD STEP:

    Preheat the oven to 400*, place parchment on two large baking trays

    Using a large ice cream scoop, place scoops of the batter onto the baking sheets, flattening with the back of the scoop

    FOURTH STEP:

    Bake for 10 to 12 minutes, flip over and bake for another 10 to 12 minutes

    These can be served cold or hot, Sour Cream, Greek yogurt or other dipping sauces or bowls as desired.

    Enjoy!

  • Chicken and Biscuit Baked Casserole

    Chicken and Biscuit Baked Casserole

    Ingredients

    • 3 cups Chicken, canned or shredded from leftover meal
    • 2 cans Cream of Chicken Soup, condensed
    • 1 ½ cups Sour Cream
    • 1 cup Cheddar Cheese, grated
    • 2 tbsp Ranch Dressing mix
    • ¼ c. bacon chopped
    • 1-12 ounce tube of Grands Biscuits
    • 1 cup grated Cheddar Cheese, additional

    Instructions

    FIRST STEP:

    Preheat the oven to 350*

    Lightly spray a 9×13 baking pan with a non-stick spray

    In a bowl combine the soup mix, sour cream, 1 cup grated cheese, Ranch dressing mix and the bacon

    Add the chicken and blend well

    SECOND STEP:

    Pour the mix into the prepared pan and top with the remaining grated cheese

    THIRD STEP:

    Bake for 25 to 35 minutes, until the biscuits are golden brown and the cheese is beginning to bubble

    Enjoy!

  • Crispy Fried Fish

    Crispy Fried Fish

    Crispy Fried Fish

    Do you love this crispy batter-dipped fish? Crispy on the outside, with the fish cooked perfectly on the inside, it is hard to resist this fish.

    Growing up, this was a favorite restaurant of mine. I remember when the Long John Silver’s first opened in Pueblo, Colorado. My family got in the car, and we soon munched on this fish.

    This batter is very close to the Fish and Chips served overseas. This recipe is unique because the fish is crispy, but it isn’t done with a beer batter. Club soda is the key ingredient that makes this crispy fish batter special.

    The batter has baking soda and baking powder in it, and when combined with the club soda, it gives the batter a unique lift you will love.

    What Makes This Recipe The Best Copycat Long John’s Fish Batter Recipe ?

    Fish sticks are a staple fast food favorite on both sides of the Atlantic. While England may have a stronger tradition of fish and chip shops, a few popular chains exist in the US, including Long John Silver’s.

    For over 50 years, the brand’s restaurants have been churning out deliciously crispy fried fish. While you won’t find Long John Silver’s everywhere, once you taste the crispy batter of their fried fish, you’ll want to enjoy it often. With this tried and true copycat recipe, you can make it anytime!

    Why This Is One Copycat Long John Silvers Fish Batter Recipe You Must Try ?

    This version doesn’t attempt to recreate the classic heavier flavor of Britain’s fried fish. Instead, the battered fish recipe below goes with a more pronounced mixture of seasonings and club soda that recreates the taste of the Long John Silvers fish batter recipe.

    Ingredients

    • 1 ½ cups club soda
    • ½ tsp salt
    • ½ tsp baking soda
    • ½ tsp baking powder
    • 1 ½ to 1 ¾ cup all purpose flour
    • 4 tbsp cornstarch

    Instructions

    Instructions

    FIRST STEP:

    Heat the oil in a skillet
    Begin by combining the dry ingredients, salt, baking powder, flour, cornstarch and baking soda

    SECOND STEP:

    Gently stir in the club soda. You do not want to over stir because the bubbles will pop and dissipate.

    THIRD STEP:

    Fry the fish as soon as you have coated it with batter.

    Enjoy

  • Whole Wheat Bread Recipe

    Whole Wheat Bread Recipe

    Whole Wheat Bread Recipe

    Table of Contents

    Ingredients:

      • 2 cups (240-260g) whole wheat flour
      • 1/2 cup (60-65g) bread flour or all-purpose flour
      • 2 teaspoons (7g) instant yeast (or active dry yeast)
      • 2 tablespoons sugar (or honey)
      • 1 teaspoon salt
      • 1 cup (240mL) milk, heated (120-130°F for instant yeast, 110-120°F for active dry yeast)
      • 2 tablespoons (30mL) olive oil
      • 1 egg
    • About 1/4 cup additional bread flour (for kneading)

    Instructions:
    Step 1: Prepare the Dough

      • Mix dry ingredients: In a large bowl, combine whole wheat flour, bread flour, yeast, sugar, and salt.
    • Heat the milk: Warm the milk to the appropriate temperature based on your yeast.
    • Combine wet ingredients: Add the warmed milk, olive oil, and egg to the flour mixture. Stir until a sticky dough forms.

    Step 2: Form the Dough

    • Stir and knead: Add more bread flour (about 1/4 cup) if necessary, and knead the dough on a floured surface for 8-10 minutes until smooth and elastic.

    Step 3: Let the Dough Rise

      • First rise: Place the dough in an oiled bowl, cover, and let rise in a warm place for 1-1.5 hours until doubled in size.

    Step 4: Shape and Second Rise

      • Shape the dough: Punch down the dough and shape it into a loaf by rolling it into a log.
      • Second rise: Place the dough into a greased loaf pan and let it rise again for 30-45 minutes, until it rises just above the top of the pan.
    See also  Delicious and Healthy Dessert Recipe: Without Sugar and Flour

    Step 5: Bake the Bread

      • Preheat oven to 350°F (175°C).
      • Bake: Bake for 30-35 minutes until golden and hollow-sounding when tapped.
    • Cool: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

    Serving Suggestions:

      • Toast slices and serve with butter, jam, or honey.
      • Make sandwiches with fresh vegetables, meats, or cheese.
      • Serve with soups or stews for a hearty meal.
      • Use as a base for French toast or bread pudding.

    Cooking Tips:

      • Ensure the milk is the correct temperature for the yeast to activate properly.
      • Knead the dough thoroughly for a smooth, elastic texture.
    • Let the bread cool fully before slicing to avoid squishing the loaf.

    Nutritional Benefits:

      • Rich in fiber from whole wheat flour.
      • Provides energy through complex carbohydrates.
      • Olive oil adds healthy fats.
      • Egg contributes to protein and essential vitamins.

    Dietary Information:

      • Vegetarian: Suitable for vegetarians as no meat products are used.
      • Nut-Free: Safe for those with nut allergies.
    • Dairy-Free Option: Substitute milk with plant-based milk and use egg substitutes for a dairy-free version.

    Nutritional Facts (Per Slice):

      • Calories: 150
      • Carbohydrates: 25g
      • Protein: 5g
      • Fat: 4g
    • Fiber: 3g

    Storage:

    Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. You can also freeze the bread, tightly wrapped, for up to 3 months.

  • Easy & Delicious No-Knead Cheese Bread

    Easy & Delicious No-Knead Cheese Bread

    Easy & Delicious No-Knead Cheese Bread

    Table of Contents

    Ingredients:

      • All-Purpose Flour: 3 cups, plus extra for dusting
      • Salt: 1 ½ teaspoons
      • Instant Yeast: ½ teaspoon (or active dry yeast)
      • Warm Water: 1 ¼ cups (around 95°F – 105°F)
      • Olive Oil: ¼ cup
      • Shredded Cheese: 1 – 1 ½ cups (cheddar, mozzarella, parmesan, or a combination)

    Instructions:

      1. Combine Dry Ingredients:
        • In a large bowl, whisk together the flour, salt, and instant yeast.
      2. Make the Dough:
          • Pour in the warm water and olive oil. Mix with a wooden spoon or your hand until a shaggy dough forms. The dough will be sticky but manageable.

         

      3. First Rise:
        • Cover the bowl with plastic wrap or a damp kitchen towel to prevent drying out. Let the dough rise in a warm place for 3-5 hours, or until doubled in size.
      1. Incorporate the Cheese:
        • Once risen, gently fold in the shredded cheese with a spatula. Reserve some cheese if desired for sprinkling on top before baking.
      2. Shape and Second Rise:
          • Lightly flour a work surface and your hands. Transfer the dough to the floured surface and fold it over itself a few times to shape it into a round loaf. Place seam-side down in a well-floured Dutch oven or baking dish. Cover and let rise for 1-2 hours.

         

      3. Bake the Bread:
        • Preheat your oven to 450°F (230°C). Remove the lid or cover from the Dutch oven/baking dish. Bake for 30-35 minutes, or until the crust is golden brown and a toothpick inserted into the center comes out clean.
    1. Cool and Enjoy:
      • Remove from the oven and cool on a wire rack for at least 30 minutes before slicing. This helps the interior set and prevents excessive cheese oozing.

    Additional Information:

      • Active Dry Yeast vs. Instant Yeast: Both work for this recipe. If using active dry yeast, dissolve it in warm water with a pinch of sugar for 5 minutes before adding to the dry ingredients.
    • Cheese Variations: Experiment with different cheeses like Monterey Jack, Gruyere, or Gouda. Add herbs like rosemary or thyme for extra flavor.

    Serving Suggestions:

      • With Soups: Pair with your favorite soup for a comforting meal.
      • With Salads: Serve alongside a fresh salad for a complete lunch or dinner.
    • As a Snack: Enjoy warm with a pat of butter.

    Conclusion:

    Skip the store-bought bread and enjoy the simplicity of this No-Knead Cheese Bread. With minimal effort, you’ll have a homemade loaf that’s warm, cheesy, and perfect for any meal. Ideal for both beginner and experienced bakers, this recipe is sure to become a household favorite.

  • Chocolate and Vanilla Marbled Cake Roll.

    Chocolate and Vanilla Marbled Cake Roll.

    Are you craving a dessert that’s both visually stunning and irresistibly delicious? Look no further than this Chocolate and Vanilla Marbled Cake Roll. With its delicate sponge cake, rich chocolate swirls, and creamy filling, it’s a treat that’s sure to impress. Making the cake is a bit of a delicate process, but it’s surprisingly easy. Start with a single batter, then divide it in half. Transform one half into a rich chocolate batter by stirring in cocoa powder, then swirl the chocolate batter over the vanilla batter before baking. Once baked and cooled, fill the rolled cake with a creamy mixture and refrigerate. The result? A fluffy, light, and airy sponge, with a creamy filling and rich chocolatey flavor. Serve it for afternoon tea, a special occasion, or simply to satisfy a sweet tooth craving!

    What is a Chocolate and Vanilla Marbled Cake Roll?

    A Chocolate and Vanilla Marbled Cake Roll is a dessert featuring a delicate sponge cake that’s beautifully swirled with both chocolate and vanilla batter. Once baked, it’s rolled up with a creamy filling, typically whipped cream or cream cheese frosting. The result is a visually stunning treat with a perfect balance of flavors and textures. It’s a popular choice for tea parties, celebrations, or simply a decadent afternoon snack.

    Creating a cake roll involves a delicate process. The batter is made by whipping egg whites into a meringue, and then gently folding in the yolk mixture. The batter is divided into two parts: one plain and one with cocoa powder added. The two batters are swirled together in a baking pan before baking. Once baked and cooled, the cake is carefully rolled up with a creamy filling.

    Tips

    • Spend enough time whipping the eggs and sugar together. This incorporates air into the batter, creating a light and fluffy cake.
    • Use a high-quality cocoa powder to enhance the chocolate flavor.
    • Use room-temperature eggs and milk for even mixing and a smooth batter. Cold eggs can take longer to whip and lead to a denser cake.
    • When adding flour, fold it in gently with a spatula until just incorporated. Over mixing can deflate the air you’ve whipped into the eggs, leading to a tough cake.
    • Keep an eye on your cake during baking. A toothpick inserted in the center should come out clean. Over baking can make the cake dry and crack when rolling.
    • Don’t wait for the cake to cool completely before rolling. Roll it up while still warm (but not too hot to touch) to prevent cracking.
    • Once rolled, let the cake cool completely before unrolling and filling. This allows the cake to set and hold its shape better.
    • Resist the urge to pile on the filling! Too much filling can make the cake burst open when rolled.
    • Line your baking sheet with parchment paper for easy removal of the cake after baking.

    How Do I Prevent My Swiss Roll From Cracking?

    To prevent cracking, it’s crucial to roll the cake immediately after baking while it’s still warm and pliable. Also, ensure you don’t over bake the cake as a dry cake is more prone to cracking.

    What Can I Substitute For Olive Oil In The Recipe?

    You can replace olive oil with neutral-flavored oil like vegetable oil or canola oil. For a richer flavor, consider using melted butter.

    Can I Make This Recipe Gluten-Free?

    Yes, you can make this recipe gluten-free by using gluten-free flour. Ensure you use gluten-free baking powder as well.

    What Other Fillings Can I Use Besides Whipped Cream And Cream Cheese?

    You can experiment with various fillings like chocolate ganache, pastry cream, or even fresh fruit curd.

    How Can I Make This Recipe Vegan?

    To make this recipe vegan, use vegan egg replacer, plant-based milk, and vegan butter. For the filling, opt for vegan whipped cream and vegan cream cheese.

    Can I Make This Roll Ahead of Time?

    Of course you can! Since it requires cooling in the fridge after baking, preparing it in advance actually helps enhance the texture and flavor. You can make the cake, store it in the fridge, and then fill it with the cream before serving. Just make sure to keep it tightly wrapped to prevent it from drying out.

    Can I Freeze The Swiss Roll?

    Fantastic news: yes! To do so, wrap it tightly in plastic wrap before adding the cream filling, and place it in an airtight container. You can freeze the cake for up to 2-3 months. When ready to serve, thaw it in the fridge overnight and add the cream filling before serving for the best texture and taste.

  • Baked tangerine chicken

    Baked tangerine chicken

    Ingredients:

    Chicken pieces, 300ml of mandarin juice, onion, a tablespoon of dehydrated garlic powder, a tablespoon of oregano, a teaspoon of sweet paprika, ground black pepper, chicken broth or pastilla de avecrem, olive

    Elaboration :

    Season the chicken with salt and pepper, in a bowl mix the finely chopped onion, the tangerine juice, oregano, sweet paprika, the garlic powder and pour over the chicken pieces and marinate the best overnight and cover with film.

    In a baking dish previously preheated to 190 degrees, brush the bottom with olive oil and put the drained chicken pieces and put it in the oven.

    In a saucepan, pour the juices that we had from the marinade and add half a glass of chicken broth and cook until the mixture is reduced by half, then pour over the chicken and cook for about an hour, brushing the chicken from time to time.

    1. Finally put the grill position and brown to taste. Accompany with white rice or French fries and a good salad.
  • 2-Ingredient Coconut Delight (No Condensed Milk)

    2-Ingredient Coconut Delight (No Condensed Milk)

    2-Ingredient Coconut Delight (No Condensed Milk)

    Table of Contents

    Ingredients:

      • Milk: 300 ml (1 1/4 cups) – The base liquid to bind the coconut and give it a creamy texture.
      • Sugar: 3 tablespoons (optional) – Adjust to taste depending on how sweet you prefer your coconut mixture.
      • Grated coconut: 1 cup (250 ml) – The star ingredient, bringing flavor, texture, and richness to the bites.
      • Chocolate: 200 g (7 oz) of your choice (for coating) – Milk chocolate, dark chocolate, or even white chocolate can be used, depending on your preferenc

    Instructions:

    1. Prepare the Coconut Mixture:

      • Heat the Milk: In a medium-sized pot, pour 300 ml of milk and place it over medium heat. If you’re using 3 tablespoons of sugar (optional), add it to the milk now and stir until dissolved.
      • Add the Coconut: Once the milk is warm, stir in 1 cup of grated coconut. Continue cooking the mixture over medium heat, stirring constantly to prevent it from sticking to the bottom of the pot.
      • Cook Until Thickened: Cook the mixture for about 8-10 minutes, or until it starts to thicken and pull away from the sides of the pot. You’ll know it’s ready when the coconut absorbs most of the milk, and the mixture becomes a thick paste.

    2. Cool and Shape the Coconut Mixture:

      • Let It Cool: Transfer the coconut mixture to a plate, spreading it out slightly to help it cool faster. Cover the plate with plastic wrap to keep the mixture moist as it cools. Let it sit for 20-30 minutes, or until it’s completely cool to the touch.
      • Shape Into Balls: Once the mixture has cooled, use a 15 g measuring scoop (or a small spoon) to portion the mixture. Roll each portion between your hands to form small balls. You should end up with about 20 coconut balls.
      • Chill to Set: Place the shaped coconut balls on a tray or plate and transfer them to the fridge to chill for at least 1 hour. This will help them firm up and hold their shape when coated with chocolate.
    See also  Irresistible Berry Jam Cake

    3. Coat the Coconut Balls in Chocolate:

      • Melt the Chocolate: While the coconut balls are chilling, melt 200 g of chocolate in a microwave-safe bowl or over a double boiler. If necessary, temper the chocolate to ensure a smooth, shiny finish when it sets.
      • Dip the Coconut Balls: Using a fork or dipping tool, carefully dip each chilled coconut ball into the melted chocolate, coating it completely. Allow any excess chocolate to drip off before placing the coated balls on a sheet of parchment paper.
      • Optional Decoration: For a decorative touch, drizzle the coated balls with a little extra melted dark chocolate or sprinkle with shredded coconut.

    4. Set and Serve:

    • Chill Again: Place the chocolate-coated coconut balls back in the fridge for about 5 minutes, or until the chocolate hardens and sets.
    • Serve: Once the chocolate is fully set, your coconut delights are ready to serve! Enjoy them chilled or at room temperature.

    Tips and Variations:

      • Sweetness Adjustment: If you prefer less sweetness, omit the sugar from the coconut mixture. The chocolate coating will still provide plenty of sweetness.
      • Flavor Variations: You can experiment with adding a dash of vanilla extract or even a pinch of cinnamon to the coconut mixture for extra flavor.
      • Chocolate Choices: Dark chocolate provides a more intense flavor that balances the sweetness of the coconut, while milk chocolate or white chocolate gives a sweeter, creamier result.
      • Add Nuts or Fruit: For a bit of texture, consider adding chopped nuts, like almonds or hazelnuts, or dried fruit, such as raisins or cranberries, to the coconut mixture before shaping into balls.
    • Make it Vegan: Use a plant-based milk like almond or coconut milk, and choose dairy-free chocolate to make this recipe vegan-friendly.
    See also  A Delicious Weekend Tradition: Broccoli and Potato Surprise!

    Storage and Serving Suggestions:

    • Storage: Store these coconut bites in an airtight container in the fridge for up to 1 week. You can also freeze them for longer storage, up to 2 months. Just thaw in the fridge before serving.
    • Serving Ideas: Serve these bites as part of a dessert platter, or pair them with coffee or tea for a simple, elegant treat. They also make great homemade gifts for friends and family!
  • Crispy Crust, Soft Inside Bread Rolls

    Crispy Crust, Soft Inside Bread Rolls

    Crispy Crust, Soft Inside Bread Rolls

    Table of Contents

    Ingredients:

      • 1 cup (220 ml) water, room temperature
      • ¾ tsp (3 g) fresh yeast or ½ tsp (2 g) dry yeast
      • 1 tsp (4 g) sugar (optional)
    • 2 ½ cups (320 g) bread flour
    • 1 tsp (6 g) salt

    Directions:

      1. Prepare the Dough:
        • In a bowl, mix 1 cup (220 ml) of water with ¾ tsp (3 g) fresh yeast (or ½ tsp (2 g) dry yeast) and 1 tsp (4 g) of sugar (if using). Stir until the yeast is dissolved.
        • Add 2 ½ cups (320 g) of bread flour and 1 tsp (6 g) of salt to the yeast mixture. Mix until all the flour is incorporated, and there are no dry patches left. There’s no need to knead the dough.
    1. Rest and Fold the Dough:
        • Cover the bowl with a damp towel or plastic wrap and let the dough rest for 30 minutes.
        • With a wet hand, stretch each of the four sides of the dough and fold it toward the center.
        • Lift the dough and “slap” it back into the bowl to help develop the gluten (this is the “lift and slap” technique).

       

      • Cover again and let rest for another 30 minutes.
    2. Repeat Folding and Let Rise:
        • Repeat the stretching, folding, and “lift and slap” process once more.

       

      • Cover and let the dough rise for about 2 hours, or until it has doubled in size.
    3. Shape the Bread Rolls:
        • Lightly flour your work surface and carefully transfer the dough onto it.

       

        • Gently fold the dough to make it easier to cut.
        • Cut the dough into 4 equal parts, maintaining the airy bubbles in the dough.
        • For each piece, shape it into a ball by rolling it on the floured surface and sealing the bottom.

       

    4. Rest and Prepare for Baking:
        • Let the dough balls rest for 10 minutes. Then, gently flatten them slightly.
        • Roll each piece into a ball again, press down with your fingers, and place them seam-side down on a baking tray lined with parchment paper.

       

      • Cover with a towel and let rise for 30 minutes.
    5. Bake the Bread Rolls:
        • Preheat your oven to 450°F (230°C).

       

        • Lightly sprinkle flour over the bread rolls and smooth it out with your hand.
        • Score the top of each roll with a sharp blade or knife.
        • Sprinkle a little water around the breads to create steam, then cover with another tray.

       

      • Bake in the preheated oven for 20 minutes.
    6. Finish Baking:
        • After 20 minutes, remove the top tray and reduce the oven temperature to 390°F (200°C).

       

      • Bake for an additional 10 minutes, or until the bread rolls are golden brown and the crust is crispy and flaky.
    7. Serve and Enjoy:
        • Let the bread rolls cool slightly before serving. Enjoy them warm with butter, or use them as the base for your favorite sandwiches!

       

    Serving Suggestions:
    These bread rolls are versatile and can be served with soups, salads, or spreads like hummus or butter. They’re also perfect for sandwiches.

    Cooking Tips:

    • For an extra crispy crust, add a small dish of water to the oven to create steam during the first part of the baking.
    • If you like a softer crust, skip the additional water spritzing.

    Nutritional Benefits:
    These bread rolls are a great source of carbohydrates, providing energy and a satisfying base for any meal.

    Storage Tips:
    Store in an airtight container at room temperature for up to 2 days. For longer storage, freeze the bread rolls and reheat them in the oven when needed.

  • Oatmeal Pancakes

    Oatmeal Pancakes

    Oatmeal Pancakes

    Table of Contents

    Ingredients

      • Oatmeal: 2 cups (220 g)
      • Sweetener (honey, maple syrup, sugar, etc.): 3 tbsp (50 g)
      • Salt: 1/2 tsp (3 g)
      • Eggs: 4 large
      • Warm Milk: 1 cup (250 ml)
      • Butter, melted: 3 1/2 tbsp (50 g)
      • Vanilla Extract: 1 tbsp
    • Water: 1 cup (250 ml)
    • Oil for frying: A drop of neutral oil (canola, sunflower, or vegetable)

    Directions

      • Prepare the Oatmeal Mixture:
          • In a large mixing bowl, combine 2 cups of oatmeal, 3 tbsp of sweetener, and 1/2 tsp of salt.

         

      • Add Wet Ingredients:
        • In a separate bowl, lightly beat the 4 eggs. Gradually add the warm milk to the oatmeal mixture, stirring continuously. Then, add the beaten eggs, melted butter, and vanilla extract. Mix well until fully combined.
      • Adjust Consistency:
        • Slowly add 1 cup of water to the batter, stirring to achieve a smooth and pourable consistency.
      • Heat the Pan and Cook the Pancakes:
          • Heat a non-stick frying pan over medium heat and add a drop of oil. Once hot, pour a ladleful of batter onto the pan and spread slightly. Cook for 2-3 minutes until bubbles form and edges set.

         

      • Flip and Cook the Other Side:
        • Flip the pancake and cook for another 2-3 minutes or until golden brown. Repeat with remaining batter, adding more oil as needed.
    • Serve and Enjoy:
      • Serve warm with your favorite toppings such as fresh fruits, yogurt, maple syrup, honey, or nut butter.

    Serving Suggestions

      • Drizzle with maple syrup or honey.
    • Top with fresh berries, banana slices, or a dollop of Greek yogurt.
    • For a savory twist, serve with scrambled eggs and sautéed vegetables.

    Cooking Tips

      • Use warm milk to help the batter mix more easily and result in fluffier pancakes.
    • Let the batter rest for 5-10 minutes before cooking for extra fluffiness.
    • Ensure a non-stick pan or well-seasoned skillet to prevent sticking.

    Nutritional Benefits

      • Oats: Rich in fiber, promoting good digestion and fullness.
    • Eggs: Provide high-quality protein and essential nutrients.
    • Dairy and Butter: Adds flavor and fats; choose low-fat or non-dairy options to adjust fat content.

    Dietary Information

      • Diet: Vegetarian-Friendly
    • Gluten-Free: If using certified gluten-free oats
    • Dairy-Free Option: Use plant-based milk and vegan butter substitutes.

    Storage Tips

      • Refrigerator: Store leftover pancakes in an airtight container for up to 3 days; reheat in a toaster or pan.
    • Freezer: Freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat directly from frozen.
  • Why Carrot and Lemon for Weight Loss?

    Why Carrot and Lemon for Weight Loss?

    If you’re looking for a natural and effective way to lose weight and melt belly fat without diet or exercise, this carrot and lemon drink could be your secret weapon! Both carrots and lemons are loaded with fat-burning properties, antioxidants, and essential nutrients that support weight loss and detoxify the body. This refreshing drink can help you shed up to 20kg in a month if used consistently.

    Why Carrot and Lemon for Weight Loss?

    Carrots are low in calories but high in fiber, which helps keep you full longer and prevents overeating. They are also rich in vitamin A, which supports the body’s fat-burning process.

    Lemons are a natural detoxifier, packed with vitamin C and antioxidants that boost metabolism, improve digestion, and help flush out toxins. The combination of these two ingredients creates a powerful, fat-burning drink.

    Ingredients:

    • 2 medium carrots (peeled and chopped)
    • 1 large lemon (juiced)
    • 1/2 inch of ginger (optional, for extra metabolism boost)
    • 1 cup of water
    • A pinch of cayenne pepper (optional, for added fat-burning properties)

    Instructions:

    Step 1: Prepare the Ingredients

    • Peel and chop the carrots into small pieces. If using ginger, peel and grate it as well.
    • Squeeze the juice of one lemon and set it aside.

    Step 2: Blend the Carrots

    • Add the chopped carrots to a blender along with 1 cup of water. Blend until smooth to create a carrot juice base.

    Step 3: Add Lemon Juice and Other Ingredients

    • Pour the fresh lemon juice into the carrot mixture and stir well.
    • If you want to boost the fat-burning potential, add a pinch of cayenne pepper or the grated ginger. These ingredients help speed up metabolism and promote faster fat loss.

    Step 4: Strain and Serve

    • If you prefer a smoother texture, strain the mixture through a fine sieve. However, keeping the fiber from the carrots will make the drink even more effective for weight loss.

    Step 5: Drink It Fresh

    • Drink this carrot and lemon weight-loss juice first thing in the morning on an empty stomach for best results. You can also have it before meals to promote fat burning throughout the day.

    How This Drink Helps with Weight Loss:

    1. Boosts Metabolism: The vitamin C in lemons helps boost metabolism and promotes fat breakdown in the body.
    2. Promotes Fat Burning: Carrots contain nutrients that help the body break down fat cells more effectively, while the fiber helps curb appetite and reduce calorie intake.
    3. Detoxifies the Body: Lemons help flush out toxins and support liver health, which is crucial for efficient fat burning.
    4. Reduces Belly Fat: This drink is particularly effective in targeting belly fat, thanks to the fat-burning properties of lemon and the fiber in carrots, which keeps you full longer and reduces cravings.
    5. Suppresses Appetite: Drinking this juice regularly can help reduce hunger pangs, making it easier to control portions and avoid unhealthy snacks.

    Tips for Best Results:

    • Drink Daily: To achieve maximum results, drink this carrot and lemon juice every day, preferably in the morning.
    • Stay Hydrated: Drink plenty of water throughout the day to stay hydrated and support the detox process.
    • Be Consistent: While this drink can help you lose weight without diet or exercise, consistency is key! Incorporating this drink into your daily routine will enhance fat-burning results.

    Conclusion: A Natural, Simple Way to Lose Weight

    This carrot and lemon weight-loss drink is a fast and easy way to melt fat, especially around the belly, without dieting or exercising. By adding this drink to your daily routine, you can lose up to 20kg in a month and improve your overall health naturally. Give it a try, and you’ll be amazed at how quickly the pounds start to melt away!