Category: quick and easy recipe

Here’s a delicious recipe for Deviled Egg Pasta Salad that combines the classic flavors of deviled eggs with pasta for a tasty twist!

### Deviled Egg Pasta Salad Recipe

#### Ingredients

– **For the Pasta Salad:**
– 8 oz (about 2 cups) elbow macaroni or rotini pasta
– 6 large eggs
– 1 cup mayonnaise
– 1 tablespoon Dijon mustard
– 1 tablespoon apple cider vinegar (or white vinegar)
– 1 teaspoon Worcestershire sauce
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– Salt and pepper, to taste
– 1/2 cup celery, finely chopped
– 1/2 cup red bell pepper, finely chopped
– 1/4 cup green onions, sliced
– 1/4 cup sweet pickle relish (optional)

– **For Garnish:**
– Paprika
– Fresh parsley, chopped (optional)

#### Instructions

1. **Cook the Pasta:**
– Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.

2. **Boil the Eggs:**
– In a medium saucepan, place the eggs and cover them with water. Bring to a boil over medium heat. Once boiling, cover the pot, remove it from heat, and let it sit for 10-12 minutes. Then, transfer the eggs to an ice bath to cool. Once cool, peel the eggs and chop them.

3. **Prepare the Dressing:**
– In a large mixing bowl, combine the mayonnaise, Dijon mustard, vinegar, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Whisk until smooth.

4. **Combine the Ingredients:**
– Add the cooked pasta, chopped eggs, celery, red bell pepper, green onions, and pickle relish (if using) to the bowl with the dressing. Gently fold everything together until well combined.

5. **Chill:**
– Cover the pasta salad and refrigerate for at least 1 hour to let the flavors meld together.

6. **Serve:**
– Before serving, taste and adjust seasoning if needed. Sprinkle with paprika and fresh parsley for garnish.

### Tips

– **Make Ahead:** This salad can be made a day in advance. It keeps well in the refrigerator, making it perfect for potlucks or picnics.
– **Additions:** Feel free to add other ingredients like bacon bits, diced ham, or chopped pickles for extra flavor.
– **Gluten-Free Option:** Substitute regular pasta with gluten-free pasta if needed.

Enjoy your Deviled Egg Pasta Salad! It’s a creamy, flavorful dish that’s sure to please at any gathering.

Chocolate Biscuit Layered Dessert with Walnut Topping

Ingredients

For the Filling:

• 50 g cocoa powder (½ cup)
• 40 g cornstarch (⅓ cup)
• 800 ml milk (3 ⅓ cups)
• 100 g dark chocolate (3.5 oz)
• 8 g vanilla sugar (1 tbsp)
• 50 g sugar (¼ cup)
• 8 g agar-agar (1 tsp)
• 200 g milk chocolate (7 oz)
• 300 g cream (1 ¼ cups, 33% fat)
• 300 g chocolate biscuits (about 20-24 biscuits)
• 50 g walnuts (chopped, about ½ cup)

For the Chocolate Glaze:

• 100 g dark chocolate (3.5 oz)
• 50 g cream (¼ cup, 33% fat)

Step-by-Step Instructions

1. Prepare the Filling

1. Combine dry ingredients: In a medium saucepan, mix the 50 g cocoa powder, 40 g cornstarch, 50 g sugar, and 8 g vanilla sugar. Stir well to ensure the ingredients are evenly distributed.
2. Add the milk: Gradually pour in 800 ml of milk, whisking constantly to prevent lumps from forming.
3. Cook the mixture: Place the saucepan over medium heat and cook, stirring continuously, until the mixture thickens to a pudding-like consistency. This process should take about 8-10 minutes.
4. Add chocolates and agar-agar: Once the mixture has thickened, remove it from heat and immediately add 8 g of agar-agar, 100 g dark chocolate, and 200 g milk chocolate. Stir until the chocolate has melted completely and the mixture is smooth and glossy.
5. Cool slightly: Let the mixture cool for 10-15 minutes, allowing it to thicken a bit more.

2. Prepare the Cream

1. Whip the cream: In a separate bowl, whip 300 g of cream until soft peaks form. Be careful not to overwhip, as the cream should remain light and airy.
2. Fold the cream: Gently fold the whipped cream into the slightly cooled chocolate mixture. Be careful not to deflate the cream; use a spatula to fold the ingredients together until well combined.

3. Assemble the Layers

1. Layer the biscuits: In a serving dish (about 9×13 inches), arrange a single layer of chocolate biscuits at the bottom. Break them into smaller pieces if necessary to fit the dish.
2. Add the chocolate cream: Pour half of the chocolate cream mixture over the biscuit layer and spread it evenly using a spatula.
3. Repeat layers: Add another layer of chocolate biscuits on top of the cream, followed by the remaining chocolate cream.
4. Add walnuts: Sprinkle 50 g of chopped walnuts evenly over the top layer of chocolate cream.

4. Prepare the Chocolate Glaze

1. Heat the cream: In a small saucepan, gently warm 50 g of cream over low heat until it’s just about to simmer.
2. Melt the chocolate: Add 100 g of dark chocolate to the warm cream and stir continuously until the  chocolate is fully melted and the glaze is smooth and glossy.

5. Decorate

1. Drizzle the glaze: Using a spoon or piping bag, drizzle the chocolate glaze over the top of the dessert in a decorative pattern, such as a lattice, or simply cover the top for a smooth finish.

6. Chill and Serve

1. Refrigerate: Place the assembled dessert in the refrigerator and let it chill for at least 2 hours to allow the layers to set properly.
2. Serve: Once set, slice the dessert into squares and serve chilled. The layers of creamy chocolate and crunchy biscuits create a delightful contrast in texture, while the walnut topping adds a nutty crunch.

Tips for Success

• Agar-agar: If you don’t have agar-agar, you can substitute with gelatin, but remember that agar-agar sets faster and creates a firmer texture.
• Biscuit choice:  Chocolate biscuits work best for added flavor, but you can use other types like graham crackers or digestive biscuits if preferred.
• Chocolate glaze: For a shinier glaze, you can add a teaspoon of butter to the glaze while melting the chocolate.
• Optional toppings: Feel free to add more chopped nuts, shredded coconut, or even chocolate shavings on top for added flavor and texture.

Nutrition Information (Per Serving)

• Calories: 380 kcal
• Carbohydrates: 32 g
• Protein: 6 g
• Fat: 26 g
• Fiber: 3 g
• Sugars: 24 g

Apple Crab (Apple Fritters) Recipe

Ingredients

For the Dough:

• 500 g (4 cups) flour
• 220 ml (¾ cup + 2 tbsp) milk
• 80 g (⅓ cup) sugar
• 60 g (4 tbsp)  butter
• 1 cube of fresh yeast (42 g) or 1 packet of dry yeast
• 1 egg
• 1 tsp (5 g) salt
• Some lemon peel (grated, from 1 lemon)

For the Filling:

• 400 g (14 oz) apples (preferably sour, like Granny Smith), diced
• 30 g (2 tbsp) sugar
• Cinnamon, to taste
• Some lemon juice (from ½ a lemon)

For Sprinkling:

• 4 tbsp sugar
• 1 tsp cinnamon (5 g)

For Frying:

• Clarified butter (or regular frying oil)

Step-by-Step Instructions

1. Prepare the Dough

1. Heat the milk and butter: In a small saucepan, gently heat 220 ml of milk and 60 g of butter together until the butter melts and the mixture is warm but not boiling. Remove from heat and let it cool slightly until lukewarm.
2. Activate the yeast: If you’re using fresh yeast, crumble it into the warm milk-butter mixture and stir until dissolved. If using dry yeast, simply sprinkle it over the warm milk and let it sit for 5-10 minutes until foamy.
3. Mix the dry ingredients: In a large mixing bowl, combine 500 g of flour, 80 g of sugar, 1 tsp of salt, and some grated lemon peel for a fresh, zesty aroma.
4. Combine wet and dry ingredients: Make a well in the center of the flour mixture and add the egg. Gradually pour in the warm milk-butter mixture with the yeast. Stir everything together until a dough forms.
5. Knead the dough: Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic. You can also use a stand mixer with a dough hook attachment if preferred.
6. Let the dough rest: Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rest in a warm spot for about 30-45 minutes or until it doubles in size.

2. Prepare the Apple Filling

1. Prepare the apples: While the dough is resting, wash, peel, and core the 400 g of apples. Cut them into small cubes.
2. Mix the filling: In a bowl, toss the apple cubes with 30 g of sugar, a generous amount of cinnamon (to taste), and a squeeze of lemon juice. This will add a sweet-tart flavor and prevent the apples from browning.

3. Assemble the Fritters

1. Roll out the dough: Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 1 cm thick.
2. Add the filling: Spread the prepared apple filling evenly over the dough.
3. Roll up the dough: Starting from one of the longer sides, carefully roll the dough up like a jelly roll. Once rolled, cut the dough into slices about 5 cm thick.
4. Second rest: Place the dough slices on a tray, cover with a towel, and let them rest for an additional 30 minutes.

4. Fry the Fritters

1. Heat the clarified butter: In a deep skillet, heat enough clarified  butter (or frying oil) to deep-fry the fritters over medium heat.
2. Fry the fritters: Carefully add the dough pieces to the hot oil and fry for 3-4 minutes per side until golden brown. Make sure not to overcrowd the pan—fry in batches if necessary.
3. Check for doneness: The fritters are perfectly cooked when they have a golden exterior and a white ring in the middle, indicating that the dough has risen properly.
4. Drain the fritters: Once fried, remove the fritters from the oil and drain on a plate lined with paper towels to absorb excess oil.

5. Add the Final Touch

1. Cinnamon  sugar: In a small bowl, mix 4 tbsp of sugar and 1 tsp of cinnamon.
2. Coat the fritters: While the fritters are still warm, roll them in the cinnamon sugar mixture to give them a sweet, spiced coating.
3. Alternatively: You can dust the fritters with icing sugar for a lighter finish if you prefer.

6. Serve

1. Cool slightly: Let the fritters cool for a few minutes, then serve warm for the best flavor and texture. These apple fritters pair wonderfully with a cup of tea or coffee and are perfect for any time of day!

Tips for Success

• Squeeze the lemon: Adding lemon juice to the apple mixture not only prevents browning but also enhances the flavor, balancing the sweetness of the filling.
• Resting the dough: Make sure to let the dough rest twice—once after kneading and again after shaping the fritters—to ensure a light, airy texture.
• Frying temperature: Keep the oil at a consistent medium heat. Too hot, and the fritters will brown too quickly without cooking through; too cold, and they’ll absorb too much oil.

Nutrition Information (Per Serving)

• Calories: 320 kcal
• Carbohydrates: 50 g
• Protein: 6 g
• Fat: 11 g
• Fiber: 3 g
• Sugars: 18 g
• Sodium: 180 mg

Sure! Here’s a delicious recipe for Chicken Stuffing Casserole that you can easily prepare. This dish combines tender chicken, savory stuffing, and creamy ingredients for a comforting meal.

### Chicken Stuffing Casserole Recipe

#### Ingredients

– **For the Casserole:**
– 2 cups cooked chicken, shredded or diced
– 1 can (10.5 oz) cream of chicken soup (or homemade)
– 1 cup sour cream
– 1 cup frozen mixed vegetables (peas, carrots, corn, etc.)
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– Salt and pepper, to taste
– 1 package (6 oz) stuffing mix (like Stove Top)
– 1 ½ cups chicken broth
– 1 cup shredded cheddar cheese (optional)

– **For Topping:**
– 2 tablespoons butter, melted
– ½ cup breadcrumbs or extra stuffing mix (optional)

#### Instructions

1. **Preheat the Oven:**
– Preheat your oven to 350°F (175°C).

2. **Prepare the Chicken Mixture:**
– In a large mixing bowl, combine the cooked chicken, cream of chicken soup, sour cream, frozen mixed vegetables, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are combined.

3. **Add Stuffing Mix:**
– In a separate bowl, combine the stuffing mix with the chicken broth. Stir until the stuffing is moistened.

4. **Assemble the Casserole:**
– In a greased 9×13 inch baking dish, spread the chicken mixture evenly.
– Layer the stuffing mixture on top of the chicken mixture. If using cheese, sprinkle it over the stuffing.

5. **Prepare the Topping:**
– In a small bowl, mix melted butter with breadcrumbs or extra stuffing mix (if using). Sprinkle this mixture over the top of the casserole for added crunch.

6. **Bake:**
– Cover the dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the casserole is bubbly.

7. **Serve:**
– Let the casserole sit for a few minutes before serving. This dish pairs well with a simple salad or steamed vegetables.

### Tips

– **Make-Ahead:** You can prepare the casserole ahead of time and store it in the refrigerator before baking. Just add about 10-15 minutes to the baking time if it’s cold from the fridge.
– **Variations:** Feel free to customize the vegetables based on what you have on hand. Broccoli, green beans, or even diced bell peppers work great!
– **Cheese Options:** You can use different types of cheese such as mozzarella or Monterey Jack for variation in flavor.

Enjoy your homemade Chicken Stuffing Casserole! It’s sure to be a hit at the dinner table.

Ingredients:

350g of Flour

250g of Yogurt

1 tsp of Baking Powder

1 tsp of Salt

1 tsp of Sugar

2 cloves of Garlic

30g of Butter

PREPARATION:

Prepare the Dough:

Sift the flour into a bowl and create a well in the middle. In this well, add the yogurt, baking powder, sugar, and salt. Mix the ingredients together, gradually incorporating the flour from the sides until completely absorbed.

Form the Balls:

Knead the mixture into a soft dough and divide it into 8 balls. Let them rest for 5 minutes.

Roll Out the Dough:

Roll each ball into a thin disk and stack them, placing a sheet of baking paper between each flatbread to prevent sticking.

Cooking the Flatbreads:

Heat a pan over medium/high heat (level 7-8 out of 9). Lightly oil it and cook each flatbread for approximately one minute on each side.

Garlic and Butter:

Once removed, grease generously with butter and rub with sliced garlic cloves. If you prefer, you can also chop the garlic and sprinkle it over the hot, freshly made flatbreads.

Serving:

Serve and consume immediately as the garlic and butter flatbreads tend to become harder once they cool down.

Conclusion:

The Garlic and Butter Flatbread recipe is more than a mere guide to making bread; it’s an invitation to infuse your kitchen with the warmth of freshly baked delights and the aromatic allure of garlic and butter. So, gather your ingredients, preheat the oven, and let the magic unfold as you embark on a culinary adventure that promises not just a meal, but a symphony of flavors that will linger in your memory.

Baked Cottage Cheese Donuts Recipe

Ingredients

• 250g cottage cheese (preferably fatty and homogeneous, about 1 cup)
• ~200g flour (about 1⅔ cups, adjust as needed)
• 1 large egg
• 3 tbsp sugar (increase to 5 tbsp for a sweeter taste)
• 1 tbsp vegetable oil
• 1 tbsp sour cream (about 30g or 1 heaping tablespoon)
• 1 tsp vanilla sugar (or ½ tsp vanilla extract)
• 1 tsp baking powder
• A pinch of salt
• Powdered sugar (optional, for dusting)
• Jam (optional, for serving)

Step-by-Step Instructions

1. Prepare the Dough

1. Smooth the cottage cheese: If your cottage cheese has lumps, press it through a fine mesh sieve to achieve a smooth consistency. You want the cottage cheese to blend seamlessly into the dough, creating a soft texture in the donuts.
2. Mix the wet ingredients: In a large mixing bowl, combine the cottage cheese, egg, sugar, vanilla sugar (or vanilla extract), vegetable oil, and sour cream. Stir well using a whisk or spoon until the mixture is smooth and evenly combined. The cottage cheese should be fully incorporated into the batter, resulting in a creamy texture.
3. Incorporate the dry ingredients: In a separate bowl, mix the flour, baking powder, and a pinch of salt. Gradually add the flour mixture into the wet ingredients, stirring continuously. Be sure to add the flour slowly, in small increments, to avoid over-drying the dough.
4. Knead the dough: Once all the flour is added, use your hands to gently knead the dough. The dough should be soft and non-sticky. If it feels too sticky, you can add a little more flour, but be cautious not to add too much, as this can result in dense donuts.

2. Shape the Donuts

1. Divide the dough: Once the dough is ready, divide it into 12 equal portions. You can do this by shaping the dough into a log and slicing it into equal pieces.
2. Form the donuts: Take each portion of dough, roll it into a ball, and then flatten it slightly. Use your finger or the end of a wooden spoon to create a hole in the center, forming a donut shape. Be sure to leave a bit of thickness in the center so the donuts hold their shape while baking.
3. Prepare for baking: Place the shaped donuts onto a baking sheet lined with parchment paper. Ensure they are spaced slightly apart to allow for even baking.

3. Bake the Donuts

1. Preheat the oven: Preheat your oven to 180°C (360°F). This temperature is perfect for creating golden, tender donuts without drying them out.
2. Bake for 20-25 minutes: Place the baking sheet in the preheated oven and bake for 20-25 minutes. The donuts are done when they are golden on the outside and firm to the touch. Baking time may vary depending on your oven, so it’s best to check them at the 20-minute mark by inserting a toothpick. If it comes out clean, they are ready.

4. Optional Finishing Touch

1. Dust with powdered sugar: Once the donuts have cooled slightly, you can dust them with powdered sugar for a sweet finish. This step is optional but adds a lovely visual and sweet flavor to the donuts.
2. Serve with jam: These donuts pair wonderfully with a spoonful of your favorite jam or fruit preserves. Serve the donuts alongside jam or cut them in half and spread the jam inside for a tasty surprise.

Tips for Success

• Cottage cheese texture: If you prefer a smoother texture, always pass the cottage cheese through a sieve to remove lumps. The smoother the cottage cheese, the more even and delicate the donut texture will be.
• Flour consistency: Be cautious not to add too much flour. You want the dough to remain soft and slightly sticky, as this will keep the donuts moist and light.
• Don’t overbake: Keep a close eye on the donuts in the oven. Overbaking will result in a drier texture, so it’s best to pull them out as soon as they turn golden and pass the toothpick test.

Nutrition Information (Per Donut)

• Calories: 160 kcal
• Carbohydrates: 20 g
• Protein: 6 g
• Fat: 6 g
• Saturated Fat: 2.5 g
• Fiber: 1 g
• Sugar: 3 g
• Sodium: 70 mg