PST-Algerie

Category: quick and easy recipe

  • Pineapple Upside Down Cupcakes

    Pineapple Upside Down Cupcakes

    Pineapple Upside Down Cupcakes 

    Table of Contents

    Ingredients:

    For the Topping:
    1/4 cup unsalted butter
    1/4 cup packed brown sugar
    6-8 pineapple rings (canned or fresh)
    Maraschino cherries (optional)
    For the Cupcake Batter:
    1 1/2 cups all-purpose flour
    1 1/2 tsp baking powder
    1/4 tsp salt
    1/2 cup unsalted butter, softened
    1 cup granulated sugar
    2 large eggs
    1/2 cup milk
    1/2 tsp vanilla extract

    Instructions:

    Preheat Oven:
    Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners or grease the cups.
    Prepare the Topping:
    In a small saucepan, melt the butter over medium heat. Stir in the brown sugar until dissolved and combined.
    Spoon a small amount of the brown sugar mixture into the bottom of each cupcake liner or greased muffin cup.
    Place a pineapple ring on top of the brown sugar mixture. If using, place a maraschino cherry in the center of each pineapple ring.
    Prepare the Cupcake Batter:
    In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
    In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
    Beat in the eggs, one at a time, then stir in the vanilla extract.
    Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
    Assemble the Cupcakes:
    Spoon or pipe the batter over the pineapple rings, filling each cupcake liner about 2/3 full.
    Bake the Cupcakes:
    Bake for 18-20 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean.
    Cool and Serve:
    Allow the cupcakes to cool in the tin for 5 minutes, then invert the pan onto a plate or serving tray to remove the cupcakes. The pineapple topping should be on top.
    Enjoy:
    Serve these warm or at room temperature. They’re perfect as a sweet treat for any occasion!
    These Pineapple Upside Down Cupcakes are a delightful twist on a classic dessert. The caramelized pineapple and sweet brown sugar topping add a burst of tropical flavor to each individual cupcake. Enjoy! 🍍🧁😊
  • Billion Dollar Cookie Bars

    Billion Dollar Cookie Bars

    Billion Dollar Cookie Bars

    Table of Contents

    Ingredients:

    For the Crust:

    1 package (14.3 oz) Golden Oreos, crushed into fine crumbs
    1/2 cup unsalted butter, melted
    For the Cookie Dough Layer:
    1/2 cup unsalted butter, softened
    1/2 cup granulated sugar
    1/2 cup brown sugar, packed
    1 large egg
    1 teaspoon vanilla extract
    1 1/4 cups all-purpose flour
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1 cup semi-sweet chocolate chips
    For the Cheesecake Layer:
    8 oz cream cheese, softened
    1/4 cup granulated sugar
    1 teaspoon vanilla extract
    1 large egg
    For the Billion Dollar Topping:
    1/2 cup caramel sauce (store-bought or homemade)
    1/2 cup chopped pecans
    1/2 cup toffee bits
    1/4 cup mini chocolate chips

    Instructions:

    1. Prepare the Crust:
    Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
    In a medium bowl, mix the crushed Golden Oreos with the melted butter until well combined.
    Press the mixture firmly into the bottom of the prepared baking pan to form an even crust.
    2. Make the Cookie Dough Layer:
    In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
    Beat in the egg and vanilla extract until well combined.
    In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
    Fold in the chocolate chips.
    Spread the cookie dough evenly over the Oreo crust.
    3. Prepare the Cheesecake Layer:
    In a medium bowl, beat the softened cream cheese until smooth.
    Add the granulated sugar and vanilla extract, and mix until well combined.
    Beat in the egg until smooth and creamy.
    Spread the cheesecake mixture evenly over the cookie dough layer.
    4. Add the Billion Dollar Topping:
    Drizzle the caramel sauce over the cheesecake layer.
    Sprinkle the chopped pecans, toffee bits, and mini chocolate chips evenly over the caramel.
    5. Bake:
    Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and the center is set.
    Remove from the oven and allow to cool completely in the pan.
    6. Serve:
    Once cooled, use the parchment paper overhang to lift the bars out of the pan.
    Cut into squares or bars and serve.
    These Billion Dollar Cookie Bars are truly over-the-top, with layers of Oreo crust, chocolate chip cookie dough, creamy cheesecake, and a rich topping of caramel, pecans, toffee, and chocolate. They’re perfect for special occasions or when you want to treat yourself to something extra indulgent! 🤤🤤
  • 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.

  • The Famous Flatbread

    The Famous Flatbread

    The Famous Flatbread

    Table of Contents

    Ingredients
    For the Dough:

    300 grams of flour (approximately 2 cups)
    1 teaspoon salt (5 grams)
    1 teaspoon baking powder (5 grams)
    200 milliliters warm water (about 4/5 cup)
    For the Toppings:
    150 grams spring onions, finely chopped
    150 grams hard cheese of your choice, grated
    100 grams unsalted butter (1/3 cup), melted
    Sesame seeds (for sprinkling)
    Black pepper (to taste)
    For Cooking:
    oil (for frying)

    Instructions

    1. Prepare the Dough:

    Mix the Dry Ingredients: Start by sifting together 300 grams of flour, 1 teaspoon of salt, and 1 teaspoon of baking powder in a large mixing bowl. Sifting helps to evenly distribute the baking powder and salt throughout the flour.
    Add Warm Water: Gradually pour 200 milliliters of warm water into the flour mixture while stirring continuously. The warm water will help activate the baking powder, giving the flatbread a light, fluffy texture.
    Knead the Dough: Once the dough starts to come together, knead it by hand for about 2 minutes until it’s smooth and medium-soft. The dough should be pliable but not sticky. If it feels too dry, add a little more water; if too sticky, add a bit more flour.
    Rest the Dough: Cover the dough with a clean cloth or plastic wrap and let it rest for 10-15 minutes. This resting period allows the gluten to relax, making it easier to roll out later.
    2. Prepare the Toppings:
    Chop the Spring Onions: Finely chop 150 grams of spring onions. These will add a fresh, slightly sharp flavor that pairs beautifully with the cheese.
    Grate the Cheese: Grate 150 grams of hard cheese of your choice. Whether you opt for cheddar, Gouda, or Parmesan, the cheese will melt into gooey perfection when cooked.
    Melt the Butter: In a small saucepan or microwave, melt 100 grams of unsalted butter. This will be brushed over the dough to add richness and help the toppings adhere.
    3. Assembly and Cooking:
    Divide the Dough: After the dough has rested, divide it into 4 equal pieces. Roll each piece into a ball, ensuring they’re all roughly the same size for even cooking.
    Roll Out the Dough: On a lightly floured surface, take one dough ball and roll it out as thinly as possible using a rolling pin. The thinner the dough, the crispier your flatbread will be.
    Add the Toppings: Brush the surface of the rolled-out dough with melted butter. Sprinkle sesame seeds evenly over the buttered surface for a nutty crunch. Next, scatter the chopped spring onions and grated cheese on top. Season with black pepper to taste.
    Fold and Roll Again: Carefully fold the dough over itself, creating layers with the toppings inside. Once folded, gently roll the dough out again to maintain an even thickness and to seal in the toppings.
    4. Cooking the Flatbread:
    Heat the Skillet: Place a skillet over medium heat and add a small amount of vegetable oil. If you’re using a non-stick pan, you can opt to cook the flatbread without any oil for a lighter version.
    Cook the Flatbread: Once the skillet is hot, carefully place the flatbread onto the skillet. Cook until the bottom is golden brown, about 3-4 minutes, then flip and cook the other side until golden and crisp. Repeat with the remaining dough balls.
    5. Serve:
    Slice and Serve: Once cooked, slice the flatbreads into wedges or strips and serve them warm. The combination of crispy dough, melted cheese, and the fresh bite of spring onions is absolutely irresistible.

     

  • A Treasure of Health The Ultimate Vegetable Bake to Stabilize Blood Sugar

    A Treasure of Health The Ultimate Vegetable Bake to Stabilize Blood Sugar

    A Treasure of Health The Ultimate Vegetable Bake to Stabilize Blood Sugar Within the culinary scene, which frequently exalts intricate formulas and unusual components, there exists an undiscovered treasure that is not only straightforward and nutritious but also beneficial to one’s well-being. This veggie bake is a gem for anyone wanting to naturally maintain or enhance their blood sugar levels because it’s packed with flavour and full of fresh ingredients. Let’s get started on this delicious cuisine that will not only satisfy your palate but also improve your health.

    The Ingredients: A Symphony of Freshness

    This recipe combines a variety of veggies with other healthful components that have been chosen for their taste and nutritional worth. What you’ll need is as follows:

    Ingredients:

    1. 400 g of cabbage
    2. One onion
    3. three garlic cloves
    4. Seven shiitake
    5. One pepper
    6. Three ripe tomatoes
    7. Four eggs
    8. 150g of sour cream
    9. 250 grammes of yoghurt
    10. Dill
    11. half a lemon
    12. Both ground pepper and salt
    13. A tiny bit of olive oil

    The Preparation: Where Magic Happens

    1. Take the cabbage first: Start by covering the cabbage with boiling water. This initial step softens the cabbage, making it more digestible and ready to absorb the flavors of the other ingredients.
    2. Season and Sauté: Gently sauté chopped onion and garlic in olive oil in a skillet. Cook the pepper and sliced mushrooms together until they are slightly tender. To taste, add salt and pepper for seasoning.
    3. Eggs with Tomatoes: To make peeling the tomatoes simpler, cover them with boiling water. Peel, chop, and then add to the pan. Whisk together the eggs and sour cream in a another bowl, then transfer the mixture to the pan.
    4. Mix and Bake: Spoon the egg and veggie mixture onto a baking dish. For 35 minutes, bake at 180 degrees Celsius to let the ingredients to combine and the top to become golden.
    5. The Finished Touch: While the bake is baking, make a cool yoghurt dressing by combining yoghurt, lemon juice, and a dash of salt.

    Serving: A Delightful MomentOnce out of the oven, let the bake cool slightly before serving. Add a drizzle of yoghurt dressing on the top for a taste and freshness boost. This dish not only stands out for its ability to support blood sugar levels thanks to its high fiber and low glycemic index ingredients but also for its delicious taste.

    The Treasure Awaits

    This veggie bake is an example of how basic, organic ingredients can come together to create something genuinely health-promoting. It serves as a reminder that taking care of our bodies doesn’t have to be complicated or taste bad. So why not indulge in this recipe’s treasure? It’s a step towards really appreciating your food and your health. Enjoy your meal!

  • I thought my aunts’ special recipe was gone forever, but you know what? I finally found it, and it tastes even better!

    I thought my aunts’ special recipe was gone forever, but you know what? I finally found it, and it tastes even better!

    1 cup of white rice
    One can of mushroom soup (10.5 ounces).
    One can of celery soup (10.5 oz).
    One can of chicken soup (10.5 oz).
    One and a half cups of water
    4 chicken breasts without bones or skin
    1 packet of onion soup mix
    Add salt and pepper according to your preference.

    Instructions

    Heat your oven to 350°F (175°C) before using it.
    Lightly coat a baking dish that measures 9 by 13 inches with oil.
    Mix the rice with mushroom soup, celery soup, chicken soup, and water in a bowl. Mix thoroughly by stirring.
    Add salt and pepper to the chicken breasts and place them on the rice mixture.
    Evenly spread the onion soup mix on top of the chicken and rice.

    Ezoic

    Cover the dish well with aluminum foil. Don’t look while it’s baking!
    Cook in the oven that has been preheated for about 1 1/2 hours, or until the chicken is fully cooked and the rice is soft.

    Take out of the oven and allow it to cool for a few minutes before serving.
    Different Types and Advice
    This recipe can be easily adjusted in many ways! To make the rice dish more colorful and nutritious, you can add a cup of mixed frozen vegetables before baking. If you like a different type of meat, boneless, skinless chicken thighs are also a good option and remain very juicy. For an even more comforting taste, sprinkle shredded cheese on top of the casserole during the last 10 minutes of baking. Let it melt until it turns golden brown. For a different taste, try replacing one of the creamy soups with cheddar cheese soup for a nice change.

  • Untitled post 16300

    Here’s a quick and easy crepes recipe batter that you can make in minutes. It’s made with common household ingredients.

    Ingredients :

    Getting the following things ready is the first step in making crepes:

    1 cup all-purpose flour
    2 eggs
    ½ cup milk
    ½ cup water
    2 tablespoons butter, melted
    ¼ teaspoon salt

    Kitchen Equipment

    We need to make sure you have the right tools before we begin. You’ll need these things for this recipe:

    • Mixing bowls
    • Whisk
    • Griddle or frying pan
    • Spatula

    If you’re missing a certain thing, don’t worry—I’ll give you options to keep your crepe-making journey going smoothly.

    Directions :

    Whisk together the flour and eggs in a large mixing bowl. Stir in the milk and water gradually to combine. Beat in the salt and butter until smooth.

    Over medium-high heat, heat a lightly oiled griddle or frying pan. Pour or spoon the batter onto the griddle, about 1/4 cup for each crepe. Tilt the pan in a circular motion to evenly coat the surface with batter.

    Cook for 2 minutes, or until the bottom is light brown. Turn and cook the other side after loosening with a spatula. Serve immediately.

    Tips for Perfect Crepes :

    Here are some secret tips that will help you make the perfect crepe:

    To make crepes that are smoother, let the batter sit for 15 minutes.

    You can change the thickness of the pancakes by adding more flour or more milk.

    Adding sugar or vanilla flavor to the batter can give it a hint of sweetness.

    Recipe Variations and Swaps

    Customize your crepes with these creative twists:

    • Buckwheat flour for a nuttier flavor
    • Coconut milk for a tropical touch
    • Savory options like herbs or cheese for a delightful contrast

    Storing Leftovers

    If, by some chance, you have extra food, don’t worry:

    • Place parchment paper between the crepes as you stack them.
    • Put it in the fridge for up to three days or freeze it to keep it longer.

    Questions you may ask?

    My batter is lumpy. Why is that?
    If you don’t mix the batter well enough, it might get lumpy. Take your time to make sure the uniformity is smooth.

    Can I cook on a regular pan instead of a griddle?

    Of course! You can use a nonstick pan; just make sure the heat is right.

    How can I keep pancakes from sticking to the pan?

    Use a non-stick surface and make sure the pan is well-oiled.

    Do I need eggs to make crepes?

    Yes, you could use applesauce or yogurt instead of eggs for a delicious vegan choice.

    Can I freeze pancakes that are already filled?

    It’s possible, but freezing-filled crepes might change the way they feel. The crepes will turn out better if you freeze them empty.

    Excellent work! You’ve now learned how to make perfect, simple crepes. Try different sauces, share what you’ve made, and most of all, enjoy every bite. Remember to share the love—email this recipe to your family and friends and follow our blog for more delicious recipes. Have fun cooking!

  • Strawberry Dumplings

    Strawberry Dumplings

    If you’ve followed us for very long, then you already know we are big fans of dumplings. Whether they’re made completely from scratch or using a quick and easy shortcut recipe, nothing can compare to a delightfully rich and carb-filled dumpling. Diets be darned, they’re worth every calorie! The classic crescent roll approach is one of our very favorites, but we had never made it with strawberries and it was high time we remedied that. The resulting Strawberry Dumpling recipe is out-of-this-world tasty and makes for the perfect summertime dessert!

    The combination of juicy berries and buttery pastry is nothing short of indulgent, especially when they’re baked in a rich homemade sauce. We’ve used fresh berries in this recipe, but you could use frozen in the off season, just make sure to thaw and drain them before assembling the dumplings.

    Another important note: Take care to pour the soda around the dumplings and not on top of the dough so the tops stay nice and crispy. The mix of the butter sauce and soda will bubble up when first added, and then bake into caramel-y perfection.

    These dumplings make for a show stopping dessert any time of year, but feel extra festive in the spring and summer months. If you’re feeling indulgent, you could even serve these at brunch for a sweet treat. No matter the occasion, these Strawberry Dumplings are sure to be a hit. Give them a try and we’re sure you’ll agree!

    Ingredients
    • 2 ( 8 oz) cans crescent roll dough
    • 1 1/2 cups sliced fresh strawberries, divided
    • ¾ cup butter
    • 1 ¼ cup brown sugar
    • 2 teaspoons vanilla
    • 1 teaspoon cinnamon
    • 2 teaspoons lemon juice
    • 1 cup 7Up or Sprite soda
    Preparation
    1. Preheat oven to 350 degrees and lightly grease a 9×13-inch baking dish.
    2. Separate the crescent dough triangles. Divide strawberries, setting aside 1/2 cup for the sauce. Working one at a time, place a spoonful of strawberries at the base of the triangle, then wrap dough around them and pinch edges to seal. Evenly space dumplings in the prepared baking dish
    3. Add butter and remaining strawberries to a medium-sized microwave safe bowl, heat until butter has melted. Using a fork, mash strawberries into a jam-like consistency. Stir in brown sugar, vanilla, cinnamon, and lemon juice. Pour mixture evenly over dumplings.
    4. Pour soda between the dumplings (not over the top).
    5. Bake for 33-36 minutes or until golden in color. Serve warm with ice cream or whipped cream.
  • Asian Classic – Egg Fu Yung

    Asian Classic – Egg Fu Yung

    For a meal that comes together quickly but provides both protein and vegetables, our go-to is egg fu yung. This recipe is a great way to use up leftover pork, shrimp, chicken, or ground beef from last night’s dinner. If you do not have bamboo shoots, you can substitute an equal amount of celery or Chinese cabbage.

    We like to pair this recipe with a side of steamed rice and egg rolls. In just 15 minutes from start to finish, you can serve your family freshly prepared Asian food at home!

    Ingredients
    • 6 eggs
    • 1/2 pint bean sprouts
    • 4 tablespoons scallions
    • 4 teaspoons bamboo shoots
    • 4 water chestnuts
    • 1/2 cup ham
    • 1 1/3 tablespoons soy sauce
    • 3 tablespoons peanut oil
    • 1 cup chicken broth
    • 2 teaspoons sugar
    • 2 teaspoons vinegar
    • 1 tablespoon corn starch
    • 2 tablespoons water
    Preparation
    1. Mince all the vegetables, and shred the meat.
    2. Place the eggs in a bowl and beat slightly, breaking the yolks. Mix in the meat and vegetables and 1 teaspoon of soy sauce.
    3. Heat 2 tablespoons of cooking oil in a small skillet for 30 seconds over medium-high heat.
    4. Add 1/3 cup of the egg fu yung batter to the pan and cook like a pancake, flipping once so both sides brown.
    5. Place the pancakes on an oven-safe plate, and keep them warm in the oven while cooking the remainder of the batter.
    6. Mix the water and corn starch together.
    7. Add the remaining soy sauce, chicken broth, sugar and vinegar in a sauce pan, and bring to a boil. Add the cornstarch mixture, and continue cooking until the sauce thickens.
    8. Serve the egg fu yung topped with the sauce.
  • Chicken Pasta Salad

    Chicken Pasta Salad

    Chicken salad is great and pasta salad is great, so why not go ahead and combine the two into one amazing side salad? That’s what we said. This Chicken Pasta Salad walks a fine line between protein salad and pasta salad, which really just means it’s the best of both worlds and the perfect thing to bring to any party or potluck. Just a few ingredients and a few minutes of your time and you’re well on your way to one creamy and delicious side. (But it’s a side you can certainly make a meal out of.)

    This is a mayo-based salad just like chicken salad or macaroni salad so it’s plenty creamy, but the dressing isn’t all about creaminess. It’s also cut with a little apple cider vinegar and sugar which gives you a balance of sweetness and tang that keeps things from tasting too rich. Because here’s the thing – it’s a hearty salad. There’s not only pasta, there’s also shredded chicken, and cheddar cheese as well, and the aforementioned mayo, which is rich all on its own. It’s a side dish, sure, but it’s one that works equally well as a complete lunch.

    You can use any pasta you like here, but I find that small works better – think shells, ditalini, macaroni… you get the drift. This is a great use for leftover rotisserie chicken and you can totally play around with the veggies involved. We’ve used celery and red onion but some broccoli, bell pepper, or even cherry tomatoes wouldn’t be amiss here.

    Ingredients
    • 2 cups shredded chicken
    • 2 cups small shell pasta
    • 2 ribs celery, chopped
    • 1 medium red onion, finely chopped
    • 2 cups cheddar cheese, grated
    • 2 cups mayonnaise
    • 1/4 cup granulated sugar
    • 2 tablespoons apple cider vinegar
    • Kosher salt and freshly ground black pepper, to taste
    Preparation
    1. In a large pot of salted boiling water, cook pasta according to package directions. Drain and rinse under cold water.
    2. In a large bowl, whisk together the mayo, sugar, and apple cider vinegar.
    3. Add pasta, shredded chicken, cheddar cheese, celery, and red onion to the bowl and mix to combine. Season to taste and mix once more.
    4. Chill until ready to serve.
    5. Enjoy!
  • Runza Casserole

    Runza Casserole

    You could say there are two types of people in this world – people who know and love Runza and people who haven’t yet had one. In case you’re one of the latter, I’ll give you a little explanation – a Runza is a bread pocket that’s stuffed with beef, cabbage or sauerkraut, and onions. Think savory, filling, beefy hot pocket, but even better. The sandwich has old German-Russian roots but is most popular in Nebraska where you can find multiple restaurant chains that serve it but all you really need to know is that it’s good and our Runza Casserole pays homage to it in a comforting baked dish that’s family-friendly and super simple to make.

    Believe it or not, you only need six ingredients to make this tasty casserole. There’s no bread to worry about here, just a stand-in of refrigerated crescent rolls which provide a delicious buttery and doughy base and top for a sandwich feel. And then there’s the filling, which is just ground beef (seasoned to perfection of course), onions, and cabbage that are cooked together into a tender and flavorful medley.

    And that’s it! It’s a quick bit of stovetop work to brown the ground beef, and then you layer the crescent rolls, beef mixture, cheese, and more crescent rolls and bake. So simple, but so very satisfying. It’s Runza flavor through and through but in a way that makes it easy to feed a crowd… or just a few people who might want second servings (and I promise that with this, that’s kind of inevitable).

    Ingredients
    • 2 pkgs refrigerated crescent rolls (do not separate rolls)
    • 2 lbs ground beef
    • 2 tablespoons butter
    • 4 cups green cabbage, shredded
    • 1 large yellow onion, finely chopped
    • 1 1/2 cups Mozzarella cheese, grated
    • Kosher salt and freshly ground pepper, to taste
    Preparation
    1. Preheat oven to 350°F and grease a 9×13-inch baking dish with nonstick spray. Set aside.
    2. Unroll one tube of crescent rolls but do not separate, and place sheet in bottom of prepared baking dish. Bake 5 minutes.
    3. In a large skillet over medium-high heat, season ground beef and cook until no longer pink. Drain fat as needed and push meat to outer edges of skillet.
    4. Add butter to center of skillet. Once melted, add onions, salt and pepper, and cook, stirring for 2 minutes.
    5. Add cabbage and let cook down until wilted, about 5 minutes. Adjust seasoning as needed.
    6. Spread mixture over baked crescent rolls. Top with mozzarella and remaining sheet of crescent roll dough.
    7. Bake until top is golden brown, 20-25 minutes. Let rest 5 minutes before serving. Enjoy!
  • Italian Ricotta and Kefir Cake

    Italian Ricotta and Kefir Cake

    Italian Ricotta and Kefir Cake

    Table of Contents

    Ingredients

    • 5 eggs
    • 200 g sugar (7 oz)
    • 120 ml vegetable oil (4 fl oz)
    • 120 ml kefir (4 fl oz)
    • 300 g flour (10.6 oz)
    • 8 g baking powder (0.28 oz)
    • 300 g ricotta (10.6 oz)
    • 3 tablespoons icing sugar

    Nutrition Information

    • Servings: 10 slices
    • Calories per serving: Approximately 280 kcal
    • Fat: 14g
    • Carbohydrates: 30g
    • Protein: 7g

    Instructions

    1. Prepare the Egg Mixture

    Begin by whisking 4 eggs with a pinch of salt in a large mixing bowl. Use an electric whisk to beat the eggs until they become light and frothy. This step is crucial for incorporating air into the mixture, which will give the cake its light texture.

    2. Add Sugar and Continue Mixing

    Next, add 200 g of sugar to the whisked eggs. Continue whisking until the mixture becomes even lighter and frothier. The sugar should dissolve completely, resulting in a smooth, pale batter.

    3. Incorporate the Oil and Kefir

    Once the sugar is fully incorporated, gradually add 120 ml of vegetable oil and 120 ml of kefir to the mixture. Continue mixing as you pour in the liquids. The oil adds moisture and richness, while the kefir introduces a slight tanginess that balances the sweetness of the cake.

    4. Mix the Dry Ingredients

    In a separate bowl, combine 300 g of flour with 8 g of baking powder. Sift the flour mixture to remove any lumps and to aerate it, which helps create a light, fluffy cake.

    5. Combine Wet and Dry Ingredients

    Gradually add the sifted flour mixture to the egg, sugar, oil, and kefir mixture. It’s best to add the flour in three stages, folding it in gently with a spatula after each addition. This method ensures that the batter remains light and airy without overmixing, which could make the cake dense.

    6. Prepare the Baking Pan

    Line a cake mold with baking paper to prevent sticking. Pour the batter into the prepared mold, ensuring that it is spread evenly across the surface and smoothed out at the edges. This step ensures even baking and a uniform shape.

    7. Prepare the Ricotta Filling

    In a small bowl, combine 300 g of ricotta with 1 egg and 3 tablespoons of icing sugar. Mix until smooth. Transfer the ricotta mixture to a piping bag. If you don’t have a piping bag, you can use a plastic bag with a small corner snipped off.

    8. Garnish the Cake

    Using the piping bag, garnish the surface of the cake with the ricotta mixture. You can create a lattice pattern, swirls, or any design of your choice. This adds not only flavor but also an attractive visual element to the  cake.

    9. Bake the Cake

    Preheat your oven to 180°C (350°F). Place the cake in the preheated oven and bake for 45 minutes, or until a toothpick inserted into the center comes out clean. The cake should rise nicely, with a golden-brown top.

    10. Cool and Serve

    Once baked, remove the cake from the oven and allow it to cool slightly in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Before serving, sprinkle the top with a dusting of icing sugar for an extra touch of sweetness.

    only 120 Kcal. Eat it often!

    11. Enjoy

    This Ricotta and Kefir Cake is best served slightly warm or at room temperature. It pairs wonderfully with a cup of coffee, tea, or a glass of sweet wine. The cake’s light, airy texture combined with the creamy, tangy filling makes it an irresistible treat that captures the essence of Italian dessert-making.

    Baking Tips

    • Ricotta: Make sure to use fresh, high-quality ricotta for the best texture and flavor.
    • Kefir: If you don’t have kefir, you can substitute it with plain yogurt or buttermilk.
    • Decorating: Get creative with the ricotta filling designs on the cake for a beautiful presentation.

    This recipe brings a taste of Italy right into your kitchen, offering a delicious and elegant dessert that’s surprisingly simple to make. Enjoy this gourmet pleasure and savor every bite of this delightful Ricotta and Kefir Cake!

  • Cheese Twist Bread

    Cheese Twist Bread

    Cheese Twist Bread

    Table of Contents

    Ingredients

    1 ⅝ cup flour
    • 7g dry yeast
    • 3g salt
    • 180ml hot milk
    • 45g butter
    • 1 egg
    • 125 g grated cheese
    • 3 tablespoons chopped parsley
    • Softened butter
    • Wash the eggs

    Preparation

    Mix the flour with the salt, make a well in the center and add the yeast, salt, milk, butter and egg. Whisk to combine all the liquids, then start adding the flour from the sides.
    When the dough comes together in lumps, knead well until smooth, form a ball, then let rest for 1 hour. Cut the dough into quarters, roll each into a ball and roll out into a rectangle. Brush two rectangles with butter, add cheese and parsley on top and cover with two more layers of dough.
    Roll lightly with a rolling pin, then cut into strips. Gather the strips in pairs, sandwiching a little more butter in between. Place on a baking sheet lined with parchment paper and let rest for 20 minutes. Brush with egg yolk and bake at 180C/350F for 25 minutes.
    Enjoy !
  • Zucchini Oatmeal Bread Recipe

    Zucchini Oatmeal Bread Recipe

    Zucchini Oatmeal Bread Recipe

    Table of Contents

    Ingredients

    For the Bread:

    • 300 g zucchini (1 medium zucchini)
    • 200 ml water (about 7 fl oz)
    • 5 g dry yeast (about 1 teaspoon)
    • 150 g oatmeal (first portion, about 1 1/4 cups)
    • 150-200 g oatmeal (second portion, about 1 1/4 to 1 3/4 cups)
    • Salt, to taste
    • Black pepper, to taste
    • Favorite spices (such as curry), to taste
    • Dry garlic, to taste
    • 1 teaspoon dried tomatoes, finely chopped
    • 30 ml olive oil (about 2 tablespoons)
    • 20 g pumpkin seeds (about 2 tablespoons)
    • 20 g sunflower seeds (about 2 tablespoons)
    • A handful of cumin seeds, for sprinkling on top

    Nutrition Information

    • Servings: 10 slices
    • Calories per serving: Approximately 180 kcal
    • Fat: 8g
    • Carbohydrates: 23g
    • Protein: 5g

    Instructions

    1. Prepare the Zucchini

    Start by grating the zucchini using a medium grater. Place the grated zucchini in a large mixing bowl. Zucchini adds moisture to the bread, keeping it tender while contributing a mild, earthy flavor.

    2. Activate the Yeast

    In a small bowl, mix 5 g of dry yeast with 200 ml of warm water. Make sure the water is warm but not hot, as too high a temperature can kill the yeast. Let the mixture sit for about 5-10 minutes, until it becomes frothy. This indicates that the yeast is active and ready to be used.

    3. Mix the Dry Ingredients

    In the bowl with the grated zucchini, add 150 g of oatmeal (about 1 1/4 cups), salt, black pepper, your favorite spices (such as curry), dry garlic, and 1 teaspoon of finely chopped dried tomatoes. Stir the ingredients together until well combined. The dried tomatoes and spices add depth and complexity to the bread, enhancing its flavor.

    4. Add the Wet Ingredients

    Pour the activated yeast mixture and 30 ml of olive oil into the zucchini mixture. Stir well to ensure all ingredients are fully incorporated. The olive oil adds richness and helps bind the dough together.

    5. Incorporate the Seeds

    Add 20 g of pumpkin seeds and 20 g of sunflower seeds to the mixture. Stir to distribute the seeds evenly throughout the dough. These seeds not only add a pleasant crunch but also boost the nutritional value of the bread.

    6. Add More Oatmeal

    Gradually add another 150-200 g of oatmeal (about 1 1/4 to 1 3/4 cups) to the mixture. Stir as you go, adding enough oatmeal until the dough comes together and is not too sticky. The amount of oatmeal needed may vary depending on the moisture content of the zucchini, so add it slowly until the dough reaches a manageable consistency.

    7. Let the Dough Rise

    Cover the mixing bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 hour, or until it has doubled in size. This step is crucial for developing the bread’s texture, making it light and airy.

    8. Prepare the Bread

    Preheat your oven to 180°C (350°F). Grease a loaf pan with a little olive oil or line it with parchment paper to prevent the bread from sticking.

    Once the dough has risen, transfer it to the prepared loaf pan, smoothing the top with a spatula. Sprinkle a handful of cumin seeds on top of the dough for added flavor and texture. The cumin seeds provide a subtle, aromatic touch that complements the bread’s savory profile.

    9. Bake the Bread

    Place the loaf pan in the preheated oven and bake for 40-50 minutes. The bread is done when the top is golden brown and a toothpick inserted into the center comes out clean. Baking at this temperature allows the bread to cook through evenly without becoming too dry.

    10. Cool and Serve

    Once the bread is baked, remove it from the oven and let it cool in the pan for about 10 minutes. This resting time allows the bread to firm up slightly, making it easier to slice. Afterward, transfer the bread to a wire rack to cool completely.

    Serving Suggestions

    • On its Own: This zucchini oatmeal bread is delicious on its own, offering a wholesome snack with a satisfying texture.
    • With Spreads: Spread with a bit of butter, vegan margarine, or your favorite nut butter for a quick and tasty treat.
    • As a Base for Sandwiches: Use it as a base for sandwiches, pairing well with fresh  vegetables, hummus, or slices of avocado.

    Cooking Tips

    • Oatmeal Variation: You can use rolled oats or quick oats depending on your preference. Rolled oats will give a slightly chewier texture, while quick oats will result in a finer crumb.
    • Spice Customization: Feel free to customize the spices based on your taste. Add a pinch of chili flakes for heat or rosemary for an herbal note.
    • Storage: Store the bread in an airtight container at room temperature for up to three days, or refrigerate it to extend its freshness. It also freezes well; slice the bread before freezing so you can thaw individual portions as needed.

    This Zucchini Oatmeal Bread is a versatile and nutritious addition to your baking repertoire. Whether you’re looking for a healthy snack or a flavorful base for sandwiches, this bread offers the perfect balance of taste and texture, making it a go-to recipe for any occasion.

  • Mary Berry’s Boiled Fruit Cake

    Mary Berry’s Boiled Fruit Cake

    Mary Berry’s Boiled Fruit Cake

    Table of Contents

    Ingredients
    1 cup water
    1 cup sugar
    375g mixed dried fruit
    200g butter
    1 tsp mixed spice
    1 tsp bicarbonate of soda
    2 eggs beaten
    2 cups self-raising flour
    Instructions
    Preheat the oven to 160-180°C (320-356°F).
    Grease a cake tin.
    In a large saucepan, combine water, sugar, mixed dried fruit, butter, mixed spice, and bicarbonate of soda.
    Bring the mixture to a boil and let it simmer for 5 minutes. Stir occasionally.
    Allow the boiled mixture to cool down.
    Once cooled, gradually add the beaten eggs and self-raising flour.
    Mix well until all ingredients are fully combined.
    Pour the batter into the prepared greased cake tin.
    Place the tin in the preheated oven.
    Bake for approximately 1 hour or until a skewer inserted into the center comes out clean.