Category: quick and easy recipe

Cake in Minutes! You’ll Make This Cake Every Day! Simple and Delicious!

Ingredients:

• 2 eggs
• 90g (7 tablespoons) sugar
• 70ml (1/3 cup) oil
• 100ml (1/2 cup) milk
• 160g (1 1/4 cups) flour
• 10g (2 teaspoons) baking powder
• Vanillin to taste
• Bowl
• Spatula
• 20cm baking tray
• Baking paper
• Oven

⏲️ Preparation and Cooking Time:

• Preparation time: 10-15 minutes
• Cooking time: 25-30 minutes
• Total time: 35-45 minutes

 Preparation Steps:

Preparation of the Dough:

1. In a bowl, beat the eggs with the sugar and vanillin until the mixture becomes frothy and light.
2. Add the oil and milk to the egg mixture and mix well.
3. Sift the flour and baking powder directly into the bowl and mix gently until the dough is smooth and homogeneous.

Cooking:

1. Butter and flour a 20cm baking pan.
2. Pour the mixture into the prepared pan and level it with a spatula.
3. Bake in a preheated oven at 180°C (350°F) for 25-30 minutes, or until the cake is golden and cooked through.

️ Serving:

1. Once cooked, let the cake cool slightly before serving. Cut into slices and enjoy this simple and delicious dessert alone or with a sprinkling of icing sugar or a scoop of vanilla ice cream.

Save this recipe and make it a daily delight!

Homemade Chocolate Peanut Cookies

Ingredients:

500g cookies
120g peanuts
70g sugar
60g cocoa
250ml milk
150g butter
40-50g peanuts (for topping)
180g chocolate (dark and milk)
30ml sunflower oil (2 tablespoons)

Directions:

Prepare the Base:
Crush the cookies into fine crumbs.
Roughly chop 120g of peanuts.

Make the Chocolate Mixture:
In a saucepan, combine the sugar, cocoa, and milk. Stir well.
Bring the mixture to a boil, then reduce the heat and simmer for a few minutes.
Add the butter and stir until fully melted and combined.
Remove from heat and let it cool slightly.

Combine Ingredients:
In a large mixing bowl, combine the cookie crumbs and chopped peanuts.
Pour the chocolate mixture over the crumbs and peanuts, mixing well until everything is evenly coated.

Chill the Mixture:
Cover the mixture with cling film and refrigerate for 30 minutes to firm up.

Shape the Cookies:
Take the mixture out of the fridge and shape it into small balls or cookie shapes.
Place the cookies on a lined baking tray.

Prepare the Topping:
Roughly chop 40-50g of peanuts.
In a microwave-safe bowl, combine the chocolate and sunflower oil. Heat in the microwave in 30-second intervals, stirring each time, until the chocolate is fully melted and smooth.

Decorate the Cookies:
Dip each cookie into the melted chocolate or drizzle the chocolate over the cookies.
Sprinkle the chopped peanuts on top of the chocolate-coated cookies.

Final Chill:
Place the decorated cookies in the refrigerator for 10 minutes to set the chocolate.

Serving Suggestions:

Serve these cookies with a glass of cold milk or a hot cup of coffee.
They make a great addition to dessert platters for parties or gatherings.

Cooking Tips:

Ensure the chocolate mixture is well-cooled before combining with the cookie crumbs to avoid melting the butter too quickly.
You can use any type of cookies you prefer, such as digestive biscuits or graham crackers.

Nutritional Benefits:

Provides a good source of energy from the cookies and peanuts.
Contains protein from the peanuts and butter.

Quick and Delicious Cake for Tea

Ingredients:

• • 3 eggs: Eggs are the base of this cake, providing structure and helping to bind the ingredients together. They also add richness and moisture.
  • 1 glass (200 ml) sugar: Sugar not only sweetens the cake but also helps to achieve a light, tender crumb.

• • 1 glass (200 ml) milk: Milk adds moisture to the cake and helps to create a smooth batter. You can use any type of milk, including whole, skim, or a non-dairy alternative.
  • 100 ml vegetable oil: Oil keeps the cake moist and adds a tender texture. It also helps to mix the batter smoothly.
  • 350 grams flour: Flour is the main dry ingredient that gives the cake structure. For a lighter texture, sift the flour before measuring.

• • 10 grams baking powder: Baking powder is the leavening agent that helps the cake rise and become fluffy.
  • 1 gram vanillin: Vanillin adds a subtle vanilla flavor to enhance the overall taste of the cake.
  • 2 tablespoons cocoa powder (+ 2 tablespoons of water): Cocoa powder gives the cake a rich chocolate flavor. Mixing it with water creates a chocolate paste that blends seamlessly into the batter.

• Butter for greasing the mold: Butter prevents the cake from sticking to the pan, ensuring it comes out clean and intact.

Instructions:

1. 1. Preheat the Oven:
      • Preheat your oven to 180°C (350°F). This ensures the oven is at the right temperature when the cake goes in, allowing for even baking.

1. Prepare the Batter:
   • • In a large mixing bowl, whisk together the eggs and sugar until light and frothy. This step incorporates air into the mixture, which helps the cake rise.
     • Add the milk and vegetable oil to the egg mixture, and whisk until well combined.
     • In a separate bowl, sift together the flour, baking powder, and vanillin. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

    

   • In a small bowl, mix the cocoa powder with 2 tablespoons of water to form a smooth paste. Gently fold the cocoa paste into a portion of the batter to create a marbled effect. If you prefer a fully chocolate cake, mix the cocoa paste into the entire batter.
2. Prepare the Baking Pan:
   • • Grease your baking pan with butter to ensure the cake doesn’t stick. You can use any pan size you have on hand; just adjust the baking time as needed. For a thicker cake, use a smaller pan, and for a thinner cake, use a larger pan.

    

3. Pour and Bake:
   • • Pour the batter into the prepared pan, spreading it evenly.
     • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary based on your oven and pan size, so keep an eye on the cake.

    

4. 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.
     • Once cooled, you can dust the cake with powdered sugar or frost it if desired, though it’s delicious on its own.

    

Tips for Success:

• • Mix Gently: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense cake.
  • Check for Doneness: Since oven temperatures can vary, start checking the cake a few minutes before the suggested baking time. The cake should be golden brown and a toothpick should come out clean.

• Customize the Flavor: Feel free to add extras like chocolate chips, nuts, or fruit to the batter for a personalized touch.
• Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also freeze it for up to a month; just make sure to wrap it tightly in plastic wrap before freezing.

No-Bake Almond and Date Cookies with Dark Chocolate

Ingredients:

• 1¼ cups | 300g dates (preferably Medjool)
• 1¼ cups | 200g roasted almonds
• Approx. 3.5 oz | 100g dark chocolate (for coating)

Directions:

• Prepare Dates:
  • Wash and soak dates in warm water for 10 minutes.
• Grind Almonds:
  • Grind the roasted almonds in a food processor until fine.
• Form Dough:
  • Add the soaked dates to the ground almonds and blend until the mixture is sticky and forms a dough.
• Shape Cookies:
  • Roll the mixture into small balls. Use a citrus juicer (lined with plastic wrap) to press the balls into cookie shapes.
• Freeze:
  • Place cookies on a tray, make a small indentation in each with a wooden spoon handle, and freeze for 15 minutes.
• Coat with Chocolate:
  • Melt the dark chocolate and dip each cookie into it, allowing excess to drip off.
• Chill Again:
  • Place the cookies back in the freezer for 15 minutes to set the chocolate.

Serving Suggestions:

• Serve chilled with a cup of coffee or tea for a quick and healthy dessert.

Cooking Tips:

• If the mixture is too sticky, lightly oil your hands when shaping the cookies.
• Use high-quality dark chocolate for a rich, decadent flavor.

Nutritional Benefits:

• Dates: High in fiber, potassium, and natural sugars.
• Almonds: Provide healthy fats, protein, and antioxidants.
• Dark Chocolate: Rich in antioxidants and may improve heart health.

Dietary Information:

• Vegan, Gluten-Free, and No Added Sugar.

Nutritional Facts (per serving):

• Calories: 150
• Fat: 10g
• Carbs: 12g
• Protein: 4g

Storage:

• Store in an airtight container in the fridge for up to 1 week. For longer storage, freeze the cookies for up to 1 month.

Sugar-Free Chocolate Coconut Flour Brownies

Ingredients:

• 2 eggs
• 1/4 cup (35 g) stevia powder
• 1 tsp vanilla extract
• 4.2 oz (120 g) sugar-free chocolate (approximately 3/4 cup chopped)
• 2.8 oz (80 g) butter (approximately 1/3 cup)
• 1/3 cup (35 g) coconut flour
• 1/2 tsp baking powder

Directions:

• Preheat your oven to 180°C (360°F) and line a small baking dish with parchment paper.
• Melt the sugar-free chocolate and butter together in a heatproof bowl over simmering water (double boiler) or microwave in short bursts, stirring until smooth.
• In a separate bowl, whisk the eggs, stevia powder, and vanilla extract until well combined.
• Slowly add the melted chocolate mixture into the egg mixture, stirring continuously.
• In another bowl, mix coconut flour and baking powder.
• Fold the dry ingredients into the wet ingredients until the batter is well combined and smooth.
• Pour the batter into the prepared baking dish and smooth the top.
• Bake for about 15 minutes or until a toothpick inserted into the center comes out clean.
• Allow the brownies to cool before cutting them into squares. Enjoy!

Serving Suggestions:

• Top with whipped cream and a sprinkle of sugar-free chocolate shavings.
• Serve with a scoop of low-carb vanilla ice cream.
• Pair with fresh berries like raspberries or strawberries.
• Drizzle with sugar-free caramel or chocolate sauce.
• Enjoy with a cup of hot coffee or tea for an afternoon treat.

Cooking Tips:

• Ensure the butter and chocolate mixture is fully melted and smooth to avoid clumps in the batter.
• Do not overbake; check the brownies a few minutes early to ensure they remain moist.
• Sift the coconut flour before adding to avoid lumps.
• Use room temperature eggs to ensure even mixing and a smoother batter.
• Let the brownies cool completely before slicing to prevent them from crumbling.

Nutritional Benefits:

• Low-carb: Coconut flour is low in carbohydrates, making it perfect for keto and low-carb diets.
• Sugar-free: Sweetened with stevia, these brownies are a great alternative for those reducing sugar intake.
• Gluten-free: Coconut flour is naturally gluten-free, making this recipe suitable for people with gluten sensitivities.
• Rich in healthy fats: The butter and sugar-free chocolate provide a good dose of healthy fats to keep you satiated.
• High in fiber: Coconut flour adds dietary fiber, supporting digestion and promoting fullness.

Dietary Information:

• Keto-friendly
• Low-carb
• Sugar-free
• Gluten-free
• Vegetarian

Nutritional Facts (per serving, based on 12 servings):

• Calories: 110
• Total Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 40mg
• Sodium: 60mg
• Total Carbohydrates: 7g
• Dietary Fiber: 2g
• Sugars: 1g (naturally occurring)
• Protein: 3g

Storage:

Store brownies in an airtight container at room temperature for up to 3 days. Refrigerate for up to 1 week for longer shelf life. Freeze for up to 3 months; thaw at room temperature before serving.

Creamy Lemon Blueberry Cake

Ingredients:

For the Cream:

• 2 cups of milk
• 1 tea glass of sugar
• 3 tablespoons of flour (not too heaped)
• 1 egg yolk
• 1 packet of vanilla

For the Cake:

• 3 eggs
• 1 cup of sugar
• 1 packet of vanilla
• Just less than a cup of vegetable oil
• Just less than a cup of milk
• 2.5 cups of flour
• 1 packet of baking powder
• Grated zest of 1 lemon
• 1 packet of blueberries (or any fruit you like)
• Powdered sugar (for sprinkling on top)

Directions:

1. Prepare the Cream:
   • In a pot, combine 2 cups of milk, 1 tea glass of sugar, 3 tablespoons of flour, and 1 egg yolk. Whisk well.
   • Place on the stove and stir continuously until it boils. Simmer on low heat for another 2-3 minutes while stirring, then remove from heat.
   • Add 1 packet of vanilla, mix well, and let it cool slightly. Cover with plastic wrap and let it cool completely.
2. Prepare the Cake:
   • Preheat your oven to 170°C (340°F).
   • In a mixing bowl, whisk together 3 eggs, 1 cup of sugar, and 1 packet of vanilla until foamy.
   • Add just less than a cup of vegetable oil and milk, and mix.
   • Gradually add 2.5 cups of flour, 1 packet of baking powder, and the grated zest of 1 lemon. Mix until just combined.
   • Line the bottom of a 28 cm springform pan with parchment paper and pour the batter into it.
3. Assemble and Bake:
   • Put the cooled cream into a piping bag and pipe it starting from the middle of the cake.
   • Sprinkle about a handful of blueberries on top.
   • Bake in the preheated oven for about 40-45 minutes. Remove from the oven and let it cool.
4. Finish and Serve:
   • Run a knife around the edges of the cake and transfer it to a serving plate. Remove the parchment paper from the bottom and sprinkle lightly with powdered sugar.
   • Your summer cake with its wonderful appearance and delicious taste is ready to serve.

Serving Suggestions:

• Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
• Garnish with fresh mint leaves for a touch of color.

Cooking Tips:

Healthy Two-Ingredient Oatmeal and Banana Dessert

Ingredients

• 1 cup oatmeal
• 2 bananas
• 100g yogurt
• 2 eggs
• 1 apple, chopped
• Avocado oil for greasing

Instructions

1. Preheat the Oven: Preheat your oven to 180°C (360°F).
2. Prepare the Ingredients:
   • In a mixing bowl, mash the bananas until smooth.
   • Add the oatmeal to the mashed bananas and mix well.
   • In a separate bowl, whisk together the yogurt and eggs until well combined.
   • Add the yogurt and egg mixture to the banana and oatmeal mixture. Stir until all ingredients are thoroughly combined.
   • Fold in the chopped apple.
3. Grease the Baking Dish: Lightly grease a baking dish with avocado oil to prevent sticking.
4. Bake: Pour the mixture into the prepared baking dish and spread it evenly.
5. Bake in the Oven: Place the dish in the preheated oven and bake for 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
6. Cool and Serve: Allow the dessert to cool slightly before cutting into portions. Serve warm or at room temperature.

More Information

This recipe is incredibly versatile. You can enjoy it as a breakfast, a snack, or even a dessert. The combination of bananas and oatmeal provides a natural sweetness and a hearty texture that is both satisfying and delicious.

Why You’ll Love This Recipe

• Simple and Quick: With only two main ingredients and minimal preparation, this recipe is perfect for busy individuals.
• Nutritious and Filling: Packed with fiber and essential nutrients, this dessert will keep you full and energized throughout the day.
• Versatile: Enjoy it for breakfast, as a snack, or even as a dessert. It’s a healthy option for any time of the day.
• Weight Loss Friendly: Low in calories and high in fiber, this dessert supports weight loss by keeping you satisfied and preventing overeating.

Nutritional Benefits

• Oatmeal: Rich in fiber, vitamins, and minerals, oatmeal helps to regulate blood sugar levels, promote healthy digestion, and keep you feeling full longer.

• Bananas: High in potassium, vitamins, and natural sugars, bananas provide a quick energy boost and support heart health.
• Yogurt: A good source of protein and probiotics, yogurt aids in digestion and supports a healthy gut.
• Eggs: Packed with protein, vitamins, and minerals, eggs help to build muscle and keep you satiated.

Chicken and Mushroom Puff Pastry Pies

Table of Contents

CHOCOLATE SALAMI WITHOUT EGGS OR BUTTER

INGREDIENTS:

Easy Homemade Flatbreads

Ingredients

• • 11.5 ounces (320 grams) all-purpose flour or bread flour

• • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 5 fluid ounces (150 ml) boiling water

• • 1 egg
  • 1 teaspoon ground red pepper
  • 1 ounce (30 grams) parsley, finely chopped

• • 1 tablespoon olive oil (plus more for greasing and brushing)
  • 1 tablespoon flour
  • Black pepper, to taste

• 1/4 teaspoon garlic powder

Directions

1. 1. Prepare the Dry Ingredients:
      • • Place 11.5 ounces (320 grams) of all-purpose flour or bread flour in a bowl.
        • Add 1 teaspoon baking powder and 1/2 teaspoon salt, and stir everything together.

       

   2. Add Wet Ingredients:
      • • Pour 5 fluid ounces (150 ml) of boiling water into the flour mixture.
        • Break one egg into the bowl.

       

      • Add 1 teaspoon ground red pepper and finely chopped parsley.
   3. Mix and Knead the Dough:
      • • Mix well with a spoon.

       

      • Add 1 tablespoon of olive oil to the dough and knead with your hands. If the dough is too sticky, add some more flour.
   4. Rest the Dough:
      • • Grease a baking dish with olive oil.

       

      • Roll the dough into a roll and divide into 8 parts.
      • Roll each piece into a ball and place in the baking dish. Brush with olive oil, cover, and leave to rest for 30 minutes.

1. 1. Prepare the Garlic Mixture:
      • In a small container, mix 1 tablespoon of olive oil and 1 tablespoon of flour.
      • Add a little black pepper and 1/4 teaspoon garlic powder, and mix everything well.

1. 1. Shape the Flatbreads:
      • • Grease the counter with olive oil and roll out each ball of dough to about 6 inches (15 cm) in diameter.
        • Brush the dough with the garlic mixture.
        • Cut the dough and roll it into a cone shape. Press the edges together and flatten slightly with your hand.

       

      • Repeat these steps with the rest of the dough.
      • Place the prepared dough in a baking dish, cover, and let rest for another 15 minutes.

1. Roll and Fry the Flatbreads:
   • • Roll out each flatbread to 7 inches (18 cm) in diameter with a rolling pin before frying.
     • Heat a frying pan over medium heat and grease it with oil.
     • Place a flatbread in the pan and cook for 2-3 minutes. Brush the top side with oil, then turn it over and cook for another 2 minutes, until golden brown.

    

   • Repeat with the remaining flatbreads.

Serving Suggestions

• • Serve warm with meat dishes or soups.

• Enjoy with a side of fresh salad or dips like hummus.

Cooking Tips

• • Make sure to roll out the dough evenly for even cooking.
  • Adjust the seasoning in the garlic mixture to your taste.

Nutritional Benefits

• Parsley: Rich in vitamins A, C, and K, and antioxidants.
• Olive Oil: Provides healthy fats and adds a rich flavor.

Dietary Information

• • Vegetarian

Nutritional Facts (per serving, makes 8 servings)

• • Calories: 180kcal
  • Carbohydrates: 25g
  • Protein: 5g

• • Fat: 7g
  • Saturated Fat: 1g
  • Cholesterol: 35mg

• • Sodium: 150mg
  • Potassium: 80mg
  • Fiber: 1g

• • Sugar: 1g
  • Vitamin A: 200IU
  • Vitamin C: 5mg

• Calcium: 40mg
• Iron: 2mg

Storage

Zucchini, Potato, and Rice Frittata

Ingredients:

• • Chicken Eggs: 5 eggs

• • Water: 2 glasses (for boiling)
  • Zucchini: 1, diced
  • Salt: 2 teaspoons (or to taste)

• • Potatoes: 2-3, peeled and diced
  • Olive Oil: 3 tablespoons
  • Rice: 1 cup

• • Onion: 1, finely chopped
  • Green Onion: 1-2 stalks, chopped
  • Parsley: 1 tablespoon, chopped

• Flour: 2 tablespoons

Directions:

1. 1. Prepare the Vegetables and Rice:
      • • Boil 1 cup of rice in 2 glasses of hot water for 10 minutes, then drain excess liquid.
        • Meanwhile, sauté 1 diced zucchini and 2-3 diced potatoes in 2 tablespoons of olive oil for 3-4 minutes.

       

      • Set aside the sautéed vegetables.
   2. Prepare the Egg Mixture:
      • • Boil 3 eggs in water, peel, and chop them into small pieces.

       

      • In a large bowl, beat 2 raw eggs, then mix in 2 tablespoons of flour, salt to taste, chopped onions, green onions, parsley, and the chopped boiled eggs.
   3. Combine and Cook:
      • • Add the sautéed zucchini, potatoes, and cooked rice to the egg mixture. Mix well to combine.

       

      • Heat a pan with olive oil and pour the mixture into the pan.
      • Cook the frittata on medium heat for about 5 minutes or until golden and set.

1. 1. Finish and Serve:
      • Flip or bake in the oven for an additional 5 minutes at 180°C (350°F) until fully cooked through.
      • Slice and serve hot.

Serving Suggestions:

• Serve with a side salad or fresh sliced tomatoes for a complete meal.
• Enjoy with a dollop of sour cream or a sprinkle of grated cheese.

Fluffy Soufflé Pancakes Recipe

Ingredients:

• 2 eggs, separated
• 1/4 cup all-purpose flour
• 1/4 teaspoon baking powder
• 3 tablespoons milk
• 1/2 teaspoon vanilla extract
• 2 tablespoons sugar
• Pinch of salt
• Butter or oil for greasing the pan
• Optional toppings: maple syrup, fresh berries, whipped cream

Whisk the Egg Whites

In a clean, dry bowl, crack open those eggs and separate the yolks from the whites. We’re going to whip those egg whites into fluffy peaks, so grab your whisk (or electric mixer if you’re feeling fancy) and start whisking. Whip until you reach stiff peaks – you want them to hold their shape like a proud mountain peak!

Mix the Dry Ingredients

In another bowl, sift together the flour, baking powder, sugar, and salt. This ensures a smooth, lump-free batter. Now, add in your milk, vanilla extract, and egg yolks. Give it a good mix until everything is nicely combined and smiling at you.

Fold, Fold, Fold

Gently fold those whipped egg whites into your batter. This is where the magic happens. Fold with love and care, making sure not to deflate those beautiful airy bubbles. It’s like you’re gently tucking them into a fluffy pancake bed.

Cook ‘Em Up

Heat a non-stick skillet or griddle over medium-low heat and grease it with a bit of butter or oil. Now, using a spoon or ladle, scoop out a dollop of pancake batter onto the skillet. Don’t overcrowd the pan; give those pancakes some room to grow and dance.

 Patience, Grasshopper

Now comes the hard part – waiting! Cook the pancakes for about 3-4 minutes on one side until they’re golden brown and those signature soufflé pancake bubbles start to form on the surface. Then, gently flip them over and cook for another 2-3 minutes until they’re cooked through and fluffy.

Stack ‘Em High

Once your pancakes are done, stack them up like a fluffy tower of goodness. Don’t be shy; these pancakes love to snuggle up close. Top them off with your favorite toppings – whether it’s a drizzle of maple syrup, a sprinkle of fresh berries, or a dollop of whipped cream – make it your own!

 Indulge and Enjoy!

Finally, the moment you’ve been waiting for – dig in! Take a bite of those soft, pillowy pancakes and let the flavors dance on your taste buds. Revel in the joy of creating something so deliciously fluffy and satisfying. And remember, the best pancakes are made with love and a little bit of whimsy.