PST-Algerie

Category: quick and easy recipe

  • Here’s a super simple butter cake recipe for you:

    Here’s a super simple butter cake recipe for you:

    Here’s a super simple butter cake recipe for you:

    Table of Contents

    Hey everyone! 1f604
    Here’s a super simple butter cake recipe for you:

    Ingredients:

    2 cups all-purpose flour
    1 cup caster sugar
    7 oz unsalted butter (softened)
    3 eggs
    1.5 tsp vanilla essence
    1.25 tsp baking powder

    Directions:

    1. Preheat your oven to 350°F (180°C). Grease and line a 20 cm cake tin.
    2. Beat the butter and sugar together until fluffy (about 3-5 minutes).
    3. Add eggs one at a time, mixing well after each, then add vanilla.
    4. Sift flour and baking powder together.
    5. Gradually mix dry ingredients into the butter mixture until just combined.
    6. Pour batter into the tin and smooth the top.
    7. Bake for 45-50 minutes, or until a toothpick comes out clean.
    8. Cool in the tin for 10 minutes, then transfer to a wire rack.
    9. Enjoy your cake with tea or coffee! ☕1f370
  • Lemon Cream Rolls

    Lemon Cream Rolls

    Lemon Cream Rolls

    Table of Contents

    Ingredients
    For the Cream Filling:

    1 egg
    3 tablespoons of sugar
    3 tablespoons of cornstarch
    300 g milk
    For the Dough:

    See also  Homemade Spinach and Cheese Pies: A Delicious Treat for Every Occasion

    200 g warm milk
    3 tablespoons of sugar
    1 teaspoon dry yeast
    Lemon peel (zest of 1 lemon)
    3 tablespoons of warm butter
    1 egg
    1/2 teaspoon salt
    1/2 teaspoon vanilla extract
    300 g flour (sifted)
    Chocolate chips (optional)
    For the Topping:

    1 egg yolk
    A little milk
    Almond blossoms (optional)

    Directions

    Prepare the Cream Filling:
    Combine Ingredients: In a saucepan, mix 1 egg, 3 tablespoons of sugar, 3 tablespoons of cornstarch, and 300 g of milk.
    Cook: Cook over medium heat, stirring constantly until the mixture thickens.
    Cool: Cover and let cool.
    Prepare the Dough:
    Activate Yeast: In a bowl, combine 200 g of warm milk, 3 tablespoons of sugar, and 1 teaspoon of dry yeast. Let it stand for 5 minutes until foam emerges, indicating that the yeast is active.
    Mix Ingredients: Add the lemon zest, 3 tablespoons of warm butter, 1 egg, 1/2 teaspoon of salt, and 1/2 teaspoon of vanilla extract to the yeast mixture.
    Mix well.
    Add Flour: Gradually add the sifted 300 g of flour, mixing until the dough is smooth and no longer sticks to your hands.
    Knead: Knead the dough until it is elastic and smooth.
    Rise: Cover the dough and let it rise in a warm place for 30 minutes, or until doubled in size.
    Assemble the Rolls:
    Roll Out Dough: Once the dough has risen, roll it out into a thin layer.
    Spread Cream: Spread the cooled cream filling evenly over the dough.
    Add Chocolate: Sprinkle with chocolate chips if desired.
    Form Rolls: Roll up the dough and cut it into slices.
    Prepare for Baking: Place the rolls on a baking sheet, cover, and let them rest for 15 minutes.
    Bake the Rolls:
    Preheat Oven: Preheat your oven to 180°C (350°F).
    Brush with Egg Wash: Brush the rolls with a mixture of 1 egg yolk and a little milk. Sprinkle with almond blossoms if desired.
    Bake: Bake for 30 minutes or until the rolls are golden brown.
    Serving Suggestions
    Serve warm, fresh out of the oven, with a cup of tea or coffee.
    Dust with powdered sugar for an extra touch of sweetness.
    Cooking Tips
    Ensure the dough is kneaded well to develop gluten, which helps in achieving a fluffy texture.
    Cool the cream completely before spreading it on the dough to prevent it from becoming too runny.
    Nutritional Benefits
    Eggs: Provide protein and essential vitamins.
    Milk: Offers calcium and vitamin D.
    Lemon Zest: Adds a boost of vitamin C and a refreshing flavor.
    Dietary Information
    Vegetarian: This recipe is suitable for vegetarians.
    Dairy-Free Option: Use dairy-free butter and milk alternatives.
    Storage
    Refrigerate: Store leftover rolls in an airtight container in the refrigerator for up to 3 days.
    Reheat: Reheat in the oven or microwave until warmed through.
    Why You’ll Love This Recipe
    Refreshing Flavor: The lemon zest adds a bright and zesty flavor.
    Creamy and Indulgent: The rich cream filling and chocolate chips make these rolls a decadent treat.
    Perfect for Any Occasion: Ideal for breakfast, brunch, or a sweet snack.
    Conclusion
    Enjoy these Lemon Cream Rolls as a delightful and refreshing treat. With their creamy filling, zesty lemon flavor, and soft, fluffy dough, they are sure to become a favorite in your recipe collection.
  • Lemon Yogurt Fluffy Cake

    Lemon Yogurt Fluffy Cake

    Lemon Yogurt Fluffy Cake

    Table of Contents

    Ingredients:

    3 eggs 1f95a
    240g whole milk yogurt
    60g all-purpose flour
    20g cornstarch
    Juice of 1 lemon 1f34b
    100g sugar
    A pinch of salt

    Steps:

    1. Whisk egg yolks with yogurt, lemon zest, and juice.
    2. Mix flour and cornstarch, then add to the yolk mixture.
    3. Beat egg whites with salt until foamy, then slowly add sugar. Fold into the batter.
    4. Pour into an 18 cm cake pan, place in a baking pan with hot water, and bake at 150°C for 60 minutes.
    5. Let it cool, slice, and enjoy! Perfect for tea time ☕️ or just a sweet treat! 1f34b1f49b Let me know if you give it a go! 1f60a
  • Why add apple in boiling milk? The recipe you didn’t expect

    Why add apple in boiling milk? The recipe you didn’t expect

    Why add apple in boiling milk? The recipe you didn’t expect

    Table of Contents

    Ingredients

    2 liters of milk (with a fat content of not less than 3.2%)
    1/2 teaspoon salt
    1 apple (can be green or red)
    1/2 teaspoon ground cinnamon (optional)
    1 lemon.

    Preparation

    1. Place the pot with the milk on the heat and reduce the heat to prevent the milk from burning. It is essential to stir the milk occasionally so that it does not stick.
    2. While the milk is heating, peel and grate the apple on a coarse grater.
    3. Once the milk is very hot, add the grated apple and cinnamon. If you prefer, you can omit the cinnamon.
    4. Mix the ingredients well in the hot milk.
    5. Squeeze the lemon juice and add it to the milk when it starts to boil. You will see that the milk begins to curdle immediately.
    6. Cook the mixture for no more than 3-5 minutes, until you notice that the whey has separated.
    7. Turn off the heat and let the mixture rest for 30 minutes.
    8. Prepare a strainer and cheese mold, and transfer the curd mixture to the mold. Cover with plastic wrap and place a weight on top.
    9. Let it sit at room temperature for 2 hours and then transfer to the refrigerator.
    10. Once it is ready, enjoy this delicious cheese with the subtle aroma of cinnamon and apple. It goes perfectly well with a cup of coffee or hot chocolate.
    11. This cheese is a culinary gem that combines the best of milk with the refreshing and smooth flavor of apple.
    12. It is a gastronomic experiment that every cooking lover should try at least once. Don’t wait any longer and surprise your family and friends with this delicious recipe!
  • Ultimate Fudgy Brownies

    Ultimate Fudgy Brownies

    Ultimate Fudgy Brownies

    Table of Contents

    Ingredients:

    Chocolate Mixture:
    200g dark chocolate (60-80% cocoa, your choice)
    3/4 cup (90g) Dutch-processed cocoa powder
    1 tsp espresso powder (optional)
    1 cup (225g) melted butter (unsalted)
    Sugar Mixture:
    1 cup (200g) granulated sugar
    1 cup (200g) dark brown sugar
    Egg Mixture:
    6 eggs (room temperature)
    Dry Ingredients:
    1 cup (120g) all-purpose flour
    1/4 tsp salt
    Optional Toppings:
    Sea salt for sprinkling
    Extra chocolate chunks, nuts, or pretzels

    Directions:

    Prep Your Pan:
    Preheat your oven to 350°F (180°C). Line a 9×13-inch baking tin with butter and parchment paper.

    Make the Chocolate Mixture:
    Melt the butter and pour it over chopped dark chocolate, cocoa powder, and espresso powder. Stir until the chocolate is fully melted and smooth.

    Combine Sugars and Eggs:
    In a separate large bowl, whisk together the granulated and dark brown sugars. Add the eggs one at a time, whisking vigorously after each addition until the mixture thickens and turns pale.

    Combine the Chocolate and Sugar Mixtures:
    Gradually pour the melted chocolate mixture into the sugar and egg mixture. Stir gently until everything is fully incorporated.

    Add Dry Ingredients:
    Sift in the flour and salt. Fold gently, just until combined—be careful not to overmix to keep the brownies fudgy!

    Bake:
    Pour the batter into your prepared tin and smooth the surface. Bake for 45-50 minutes. After 20 minutes of baking, carefully remove the pan and firmly slam it on the counter to even out the texture. Sprinkle sea salt on top if desired, then return to the oven.

    See also  Melt-in-Your-Mouth Tender Beef with Roasted Vegetables

    Cool and Serve:
    Let the brownies cool completely before slicing into perfect squares. Enjoy!

    Serving Suggestions:
    Serve warm with a scoop of vanilla ice cream for the ultimate dessert.
    These brownies pair wonderfully with coffee or tea as an afternoon treat.

    Cooking Tips:
    Beating the eggs and sugar thoroughly creates a thick, aerated batter that eliminates the need for chemical leaveners.
    Slamming the brownies mid-bake gives them a beautiful crackly top and even texture.

  • Stuffed Cabbages Rolls

    Stuffed Cabbages Rolls

    Stuffed Cabbages Rolls

    Table of Contents

    Ingredients:

    1 medium head cabbage (3 pounds)

    1/2 pound uncooked ground beef

    1/2 pound uncooked ground pork

    1 can (15 ounces) tomato sauce, divided

    1 small onion, chopped

    1/2 cup uncooked long grain rice

    1 tablespoon dried parsley flakes

    1/2 teaspoon salt

    1/2 teaspoon snipped fresh dill or dill weed

    1/8 teaspoon cayenne pepper

    1 can (14-1/2 ounces) diced tomatoes, undrained

    1/2 teaspoon sugar

    Directions:

    1. Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well.
    2. Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat.
    3. Slice the remaining cabbage; place in a Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls.
    4. Cover and bake at 350° until cabbage rolls are tender, 1-1/2 hours.
    5. Enjoy!
  • Summer Garden Egg Salad

    Summer Garden Egg Salad

    Summer Garden Egg Salad

    Table of Contents

    Ingredients:

    3-4 chicken eggs
    Water
    2-3 potatoes
    2 cucumbers
    2 teaspoons salt
    Fresh dill, chopped
    Spring onions, chopped
    3-4 tablespoons thick yogurt
    1 teaspoon mustard

    Instructions:

    Cook the Eggs:

    Place the eggs in a pot and cover with water. Bring to a boil and cook for 10 minutes. Remove from heat and let them cool before peeling the shells.

    Cook the Potatoes:

    In another pot, place the potatoes and cover with water. Bring to a boil and cook until they are soft, about 15-20 minutes. Drain and let them cool before peeling.

    Prepare the Cucumbers:

    Peel the cucumbers and cut them into small pieces. Place them in a bowl and sprinkle with 2 teaspoons of salt. Mix well and let sit for 10 minutes. Afterward, squeeze out any excess liquid from the cucumbers.

    Chop the Eggs and Potatoes:

    Chop the peeled eggs into small cubes.

    Peel the potatoes and cut them into small cubes.

    Combine Ingredients:

    In a large bowl, combine the cucumbers, eggs, and potatoes. Add the chopped dill and spring onions.

    Prepare the Dressing:

    In a small bowl, mix the thick yogurt with the mustard. Pour this dressing over the salad and mix well.

    Serve:

    Serve immediately or chill in the refrigerator for a refreshing, healthy meal.

    Cooking Tips:

    Make sure to squeeze out the excess liquid from the cucumbers to avoid a watery salad.

    Adjust the amount of mustard in the dressing to your taste preference.

    You can add other herbs like parsley or chives for additional flavor.

  • “Milk Brioche”

    “Milk Brioche”

    Table of Contents

    Ingredients

    • 4 cups all-purpose flour
    • 1/4 cup granulated sugar
    • 2 1/4 teaspoons active dry yeast
    • 1 teaspoon salt
    • 1/2 cup whole milk lukewarm
    • 4 large eggs at room temperature
    • 1/2 cup unsalted butter softened and cut into small pieces
    • 1 egg yolk beaten (for egg wash)

    Instructions

    1. In a large mixing bowl, combine the flour, sugar, yeast, and salt. Make a well in the center.
    2. Pour the lukewarm milk into the well and add the eggs. Using a fork or your fingers, gradually incorporate the flour mixture into the wet ingredients until a shaggy dough forms.
    3. Transfer the dough to a floured surface and knead for about 10-12 minutes until the dough becomes smooth, elastic, and slightly tacky.
    4. Gradually incorporate the softened butter, a few pieces at a time, while continuing to knead. This can take some time and may seem messy at first, but keep kneading until the butter is fully incorporated and the dough becomes smooth and glossy.
  • Meatloaf with mortadella and pistachios: the delicious recipe to try

    Meatloaf with mortadella and pistachios: the delicious recipe to try

    Meatloaf with mortadella and pistachios: the delicious recipe to try

    Table of Contents

    Ingredients:

    450 g minced meat
    Salt to taste.
    Pepper if necessary.
    1 onion
    1 egg
    6 slices of bread
    milk to taste
    50g grated cheese
    oil to taste
    150 g Emmental cheese
    150g mortadella
    100 g pistachios

    Preparation:

    In a bowl, combine meat, chopped onions, grated cheese, salt, pepper, soaked bread and an egg.
    Form a homogeneous dough. Then mix in the coarsely chopped pistachios.
    Depending on the consistency of the dough, add some breadcrumbs.
    Spread the meat mixture on the baking paper, then fill with the mortadella and the diced Emmental cheese.
    Roll up into a meatloaf.
    Cook in the oven at 180° for 45 minutes.

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

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

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

    Table of Contents

    List of ingredients:

    2 big eggs

    200 milliliters of kefir

    180 grams of flour

    7 grams of baking powder

    2 big potatoes

    1 leek stalk

    100 grams of diced ham 100 grams of grated hard mozzarella cheese

    A lot of new dill

    Add salt and pepper according to your preference.

    Directions:

    Before baking: Heat your oven to 180°C (350°F). Grease a rectangular baking dish or cover it with parchment paper.

    Prepare the dough:

    In a big bowl, mix the eggs and kefir well.

    Put the flour and baking powder through a sieve into the egg mixture and mix well until the dough is smooth.

    Get the vegetables and ham ready:

    Peel and shred the potatoes. Cut the leek into thin slices.

    In another bowl, mix the grated potatoes, sliced leeks, and chopped ham. Season with salt and pepper according to your preference.

    Mix the ingredients together.

    Mix the potato mixture into the batter well so that all the ingredients are evenly spread.

    Put the cake together.

    Pour the mix into the baking dish that has been prepared. Distribute evenly.

    Put grated mozzarella cheese on top.

    Cook in the oven for around 40 to 45 minutes until the top is golden and crispy.

    Add a decoration and serve: Take out of the oven and allow to cool a bit. Sprinkle with freshly cut dill.

  • Classic Homemade Pound Cake

    Classic Homemade Pound Cake

    Classic Homemade Pound Cake

    Table of Contents

    Pound cake is a timeless dessert that has graced many tables over generations. Known for its dense and rich texture, this classic cake is a delightful treat that is simple to make yet incredibly satisfying. Perfect for any occasion, whether it’s a family gathering, a special celebration, or a casual tea time snack, pound cake remains a favorite. The beauty of pound cake lies in its simplicity and the ability to pair it with various toppings or enjoy it plain.

    Ingredients:
    • 2 cups (4 sticks) unsalted butter, softened
    • 3 cups granulated sugar
    • 6 large eggs, at room temperature
    • 3 cups all-purpose flour
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 cup whole milk
    • 2 teaspoons vanilla extract
    Instructions:
    1. Preheat the Oven: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan to prevent the cake from sticking.
    2. Cream the Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. This process can take about 5 minutes and is crucial for a light texture.
    3. Add the Eggs: Add the eggs one at a time, beating well after each addition. This ensures that each egg is thoroughly incorporated into the batter.
    4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. This step helps to evenly distribute the baking powder and salt throughout the flour.
    5. Alternate Adding Dry Ingredients and Milk: With the mixer on low speed, add the flour mixture to the butter mixture in three parts, alternating with the milk, beginning and ending with the flour. Mix just until combined after each addition to avoid overmixing.
    6. Add Vanilla: Stir in the vanilla extract until just combined. The batter should be smooth and creamy.
    7. Bake the Cake: Pour the batter into the prepared pan, spreading it evenly. Bake in the preheated oven for about 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
    8. Cool the Cake: Allow the cake to cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely.
    9. Serve: Slice the pound cake and serve it plain or with your favorite toppings, such as whipped cream, fresh berries, or a drizzle of chocolate sauce.
    See also  How to Make a Flourless Oatmeal and Carrot Pie – A Healthy Delight

    Conclusion:

    Classic homemade pound cake is a versatile dessert that can be enjoyed in many different ways. Its rich, buttery flavor and dense texture make it a satisfying treat that stands the test of time.

     

  • My Family’s Excitement: A Twist on Oatmeal and Zucchini Better than Pizza

    My Family’s Excitement: A Twist on Oatmeal and Zucchini Better than Pizza

    Ingredients:

    Table of Contents

    Before we dive into the preparation process, let’s take a look at the ingredients you’ll need to whip up this delectable dish:

    1 Zucchini: A versatile and low-calorie vegetable that forms the base of our recipe.

    Salt: To enhance the flavor and help drain excess moisture from the zucchini.

    3-4 Tablespoons of Oatmeal: A healthy whole grain that adds texture and fiber.

    100g Grated Cheese: Provides that irresistible cheesy goodness.

    2 Eggs: A binding agent that holds everything together.

    Pepper to Taste: Adds a hint of spice and flavor.

    Chives: Fresh herbs for a burst of color and flavor.

    You my also like:

    Baked Leche Flan

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    EAT VEGETABLE BEEF SOUP

    PREPARATION:

    Now that we have our ingredients ready, let’s move on to the step-by-step process of making this mouthwatering oatmeal and zucchini dish:

    Step 1: Preparing the Zucchini

    Grate the zucchini and place it in a strainer.

    Sprinkle some salt over the grated zucchini and let it sit for about 10 minutes. This will help drain excess juice from the zucchini.

    After 10 minutes, squeeze the grated zucchini thoroughly to remove as much remaining juice as possible.

    Step 2: Mixing the Ingredients

    In a mixing bowl, combine the drained zucchini, oatmeal, grated cheese, eggs, pepper, and chopped chives.

    Mix all the ingredients thoroughly until well combined. You’ll notice the mixture coming together to form a delicious, cheesy concoction.

    Step 3: Baking to Perfection

    Preheat your oven to 180°C (360°F).

    See also  Air Fryer Whole Chicken

    Pour the zucchini mixture into a baking dish, spreading it evenly.

    Place the dish in the preheated oven and bake for 20 minutes until the top is golden brown and the inside is cooked to perfection.

    After 20 minutes, take the dish out of the oven and uncover it. Return it to the oven for another 10 minutes to ensure that the top is nicely golden brown and crispy.

    Enjoy !

  • Delicious Weekend Potato and Mozzarella Tortilla Stack

    Delicious Weekend Potato and Mozzarella Tortilla Stack

    Delicious Weekend Potato and Mozzarella Tortilla Stack

    Table of Contents

    Ingredients

    • Potatoes: 2, peeled and diced
    • Salt: To taste
    • Oil: For frying
    • Onion: 1, finely chopped
    • Fresh Parsley: To taste, chopped
    • Mozzarella Cheese: 3.5 oz (100 g), grated
    • Tortillas: 6

    Instructions

    1. Preparing the Stuffing

    Cooking the Potatoes and Onion

    • Boil Potatoes: Start by placing the diced potatoes in a pot of boiling water with a pinch of salt. Cook the potatoes until they are tender, which should take about 10-15 minutes. Once tender, drain the potatoes and set them aside to cool slightly.
    • Fry Onion: While the potatoes are boiling, heat a small amount of oil in a frying pan over medium heat. Add the finely chopped onion and fry until it turns golden brown, which will take about 5-7 minutes. The golden-brown onions will add a sweet and savory depth to the filling.

    Combine Ingredients

    • Mix Potatoes and Onions: In a large mixing bowl, combine the cooked potatoes and the fried onions. Use a fork or potato masher to gently mash the mixture, leaving some texture. You want a mix of smooth and chunky pieces for the filling.

    2. Adding Flavor

    • Herbal Twist: Finely chop a handful of fresh parsley and add it to the potato and onion mixture. The parsley adds a fresh, herby note that brightens the dish.
    • Cheesy Goodness: Mix in the grated mozzarella cheese (3.5 oz / 100 g) into the potato mixture. The mozzarella will melt beautifully when cooked, adding a gooey, cheesy element that pairs perfectly with the savory potatoes.
    See also  They say it’s the best lemon cake in the world, try it

    3. Preparation of Tortillas

    • Warm Up: To make the tortillas pliable and easier to work with, lightly heat them in a dry skillet or microwave for a few seconds. This step ensures that the tortillas won’t tear when you spread the filling.

    4. Assembly

    • Spread Filling: Take one tortilla and generously spread a portion of the prepared potato and mozzarella stuffing over it. Be sure to spread the filling evenly to the edges.
    • Layering: Place another tortilla on top of the filling, pressing down gently to create a sandwich. Repeat this process with the remaining tortillas and filling to create stacks.

    5. Frying

    • Cheese Topping: Before frying, sprinkle some extra shredded mozzarella over the top tortilla in each stack. This will create a deliciously crispy, cheesy layer when fried.
    • Golden Crispness: Heat a skillet over medium heat and add a small amount of oil. Once the oil is hot, carefully place the tortilla stack in the skillet. Fry each side for about 3-4 minutes, or until golden brown and crispy. The cheese will melt and the tortilla will become beautifully crisp.

    6. Serving

    • Cut and Serve: Once fried, transfer the tortilla stack to a cutting board and let it cool for a minute. Cut the stack into triangles, similar to cutting a pizza, making it easy to share and enjoy.
    • Enjoyment: Serve the tortilla stack warm, with your favorite dipping sauce or a fresh salad on the side. The combination of crispy tortilla, creamy potatoes, and melted mozzarella is simply irresistible.

    Nutrition Information

    • Servings: 4
    • Calories: Approximately 420 kcal per serving
    • Protein: 12g
    • Fat: 20g
    • Carbohydrates: 48g
    • Fiber: 4g
    • Sugar: 3g
    • Sodium: 550mg
    See also  Melt-in-Your-Mouth Butter Cookies Recipe

    This recipe offers a balanced combination of carbohydrates, protein, and fats, making it a satisfying and hearty meal. The mozzarella provides a good source of calcium and protein, while the potatoes contribute fiber and energy. Enjoy this delicious meal as a weekend treat, knowing it’s both tasty and nourishing!

  • Potato Cheese Sticks: A Crispy and Cheesy Treat

    Potato Cheese Sticks: A Crispy and Cheesy Treat

    Potato Cheese Sticks are a delectable appetizer or snack that combines the creamy richness of cheese with the crispy texture of golden-brown potatoes. Perfect for parties, game day, or a fun family snack, these sticks are easy to make and irresistibly delicious. Here’s how you can create your own Potato Cheese Sticks from scratch.

    Ingredients:
    For the Potato Mixture:

    2 large russet potatoes (about 1 pound or 450 g)
    1 cup (100 g) shredded cheddar cheese (or cheese of your choice)
    ¼ cup (30 g) grated Parmesan cheese
    1 large egg
    ¼ cup (30 g) all-purpose flour
    ½ teaspoon (2.5 g) garlic powdera
    ½ teaspoon (2.5 g) onion powder
    1 teaspoon (5 g) dried parsley (optional)
    Salt and black pepper, to taste
    For the Coating:

    1 cup (100 g) all-purpose flour
    2 large eggs, beaten
    2 cups (200 g) panko breadcrumbs (or regular breadcrumbs)
    For Frying:

    Vegetable oil, for frying

    Instructions:

    Ezoic

    1. Prepare the Potatoes:
    Cook the Potatoes:
    Peel and cut the russet potatoes into chunks. Boil them in a large pot of salted water until they are tender, about 15-20 minutes.
    Mash the Potatoes:
    Drain the potatoes and return them to the pot. Mash the potatoes until smooth. Let them cool slightly.
    2. Make the Potato Mixture:
    Combine Ingredients:
    In a large bowl, mix the mashed potatoes with the shredded cheddar cheese, grated Parmesan cheese, egg, flour, garlic powder, onion powder, dried parsley (if using), salt, and black pepper.
    Form the Sticks:
    Take small portions of the mixture and shape them into sticks, about 3-4 inches long and ½ inch thick. Place the formed sticks on a baking sheet lined with parchment paper.
    3. Coat the Potato Sticks:
    Prepare Coating Stations:
    Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
    Coat the Sticks:
    Dredge each potato stick in the flour, ensuring it is fully coated. Dip it into the beaten eggs, then coat it thoroughly with the panko breadcrumbs. Press the breadcrumbs onto the sticks to adhere well.
    4. Fry the Potato Sticks:
    Heat the Oil:
    In a large skillet, heat about 1 inch of vegetable oil over medium heat. To test if the oil is hot enough, drop a small piece of bread into the oil. If it sizzles and bubbles, the oil is ready.
    Fry the Sticks:
    Fry the coated potato sticks in batches, being careful not to overcrowd the skillet. Cook for 2-3 minutes on each side, or until they are golden brown and crispy. Use a slotted spoon to transfer the sticks to a plate lined with paper towels to drain excess oil.
    5. Serve and Enjoy:
    Serve Warm:
    Serve the Potato Cheese Sticks warm with your favorite dipping sauces, such as marinara, ranch, or spicy ketchup.
    Tips for Success:
    Avoid Overcrowding: Fry the potato sticks in batches to ensure they cook evenly and become crispy.
    Make Ahead: You can prepare the potato sticks and freeze them before frying. To cook from frozen, fry them directly from the freezer, adding an extra minute or two to the cooking time.
    Seasoning: Adjust the seasoning in the potato mixture to your taste. Feel free to add herbs or spices for extra flavor.
    Conclusion
    Potato Cheese Sticks are a crunchy and cheesy treat that’s perfect for any occasion. With a crispy exterior and a gooey cheese-filled interior, these sticks are sure to be a hit with everyone. Whether you’re serving them as an appetizer or enjoying them as a snack, they offer a satisfying blend of flavors and textures that are hard to resist. Enjoy these delicious Potato Cheese Sticks with your favorite dips and savor every bite!

  • Pistachio Cake

    Pistachio Cake

    Ingredients:

    2 cups flour
    1 tsp baking powder
    ½ tsp salt
    1 cup shelled pistachios
    1 cup sugar
    ¾ cup butter
    3 eggs
    1 tsp almond extract

    Instructions:
    Grind pistachios into a flour-like consistency.
    Mix dry ingredients, then cream butter and sugar.
    Beat in eggs and almond extract.
    Fold in pistachios. Bake at 350°F (175°C) for 30-35 minutes.
    A slice of this cake reveals a moist, light-green crumb dotted with pistachios.