PST-Algerie

Category: quick and easy recipe

  • Soft Vanilla Milk Bread

    Soft Vanilla Milk Bread

    Soft Vanilla Milk Bread

    Table of Contents

    Ingredients

    • 230 ml lukewarm milk
    • 1/2 tbsp sugar
    • 8 g dried yeast
    • 1 egg
    • 8 g vanilla sugar
    • 1/2 tsp salt
    • 360 g flour
    • 31 g butter, softened
    • Icing sugar for dusting

    Directions

    • Activate Yeast: In a bowl, combine the lukewarm milk and sugar. Sprinkle the dried yeast over the milk mixture. Let it sit for about 5-10 minutes until it becomes frothy.
    • Mix Wet Ingredients: In a large mixing bowl, beat the egg and add the vanilla sugar. Pour in the yeast mixture and stir until well combined.
    • Combine Dry Ingredients: Add the flour and salt to the wet mixture. Mix until a dough forms.
    • Knead the Dough: Add the softened butter to the dough and knead until the dough is smooth and elastic. This should take about 5-7 minutes by hand or 3-4 minutes using a stand mixer with a dough hook.
    • First Rest: Cover the dough with a clean kitchen towel and let it rest in a warm place for 30 minutes, or until it has doubled in size.
    • Shape the Dough: Punch down the dough to release the air. Divide the dough into equal portions and shape them into balls or your desired shapes. Place them on a baking tray lined with parchment paper.
    • Second Rest: Cover the shaped dough with the towel again and let it rest for another 15 minutes.
    • Preheat Oven: Preheat your oven to 350°F (180°C).
    • Bake: Bake the dough in the preheated oven for 20-25 minutes, or until the bread is golden brown and sounds hollow when tapped.
    • Cool and Serve: Remove from the oven and let the bread cool on a wire rack. Dust with icing sugar before serving.

      Serving Suggestions

      • Enjoy this bread warm with a pat of butter or a drizzle of honey.
      • Serve with jam or fruit preserves for a delightful breakfast treat.
      • Pair with a hot cup of tea or coffee.

      Cooking Tips

      • Ensure the milk is lukewarm (about 100°F or 38°C) to activate the yeast properly.
      • If the dough is too sticky, add a little more flour, a tablespoon at a time, until the desired consistency is reached.
      • For a richer flavor, you can substitute the vanilla sugar with vanilla extract.

      Nutritional Benefits

      • Provides a good source of protein from the milk and egg.
      • Flour adds carbohydrates for energy.
      • Butter contributes to the soft texture and rich flavor.

      Dietary Information

      • This recipe contains gluten, dairy, and eggs.
      • Can be made dairy-free by using plant-based milk and butter alternatives.

      Storage

      • Store any leftover bread in an airtight container at room temperature for up to 2 days.
      • For longer storage, keep the bread in the refrigerator for up to 5 days, or freeze for up to 1 month. Thaw and warm before serving.

      Why You’ll Love This Recipe

      • This bread is incredibly soft and fluffy, with a subtle vanilla flavor.
      • It’s versatile and can be enjoyed on its own or with various toppings.
      • Easy to make with simple ingredients, perfect for both novice and experienced bakers.

      Conclusion

      Try this Soft Vanilla Milk Bread for a delicious homemade treat that the whole family will love. With its tender crumb and delightful flavor, it’s a perfect addition to your baking repertoire. Happy baking!

  • Pastry Cream Filled Donuts

    Pastry Cream Filled Donuts

    Pastry Cream Filled Donuts

    Table of Contents

    Ingredients

    • 8 g of unused yeast
    • 1 egg
    • 100 ml 1/2 holder of milk
    • 50 g 1/4 holder of butter (melted)
    • 40 g 1/4 glass of sugar FACEBOOK
    • Vanilla extract
    • 260 g 2 mugs of flour
    • 5 g 1 tsp of salt
    • Oil for frying
    • Sugar
    • Custard

    Instructions

    • In a bowl consolidate the yeast, drain and blend until the yeast is broken up. Consolidate the egg, mellowed butter, sugar, vanilla expel, flour, salt and blend all well together until a mix is made.
    • Let the mix rise for two hours.
    • After time has slipped by sprinkle the flour on the arranging surface and join the as of presently raised player.Work the hitter to create a ball, cover it with the cloth and let it rest for 15 minutes.
    • Spread the blend to start with with the hands and after that with a rolling follow on 1cm thickness. Make the shapes with the circular 4cm mold.
    • Transfer the buns into the warming plate secured with texture paper, cover with cling film and let them rise for 1 hour. Burn the buns into the hot oil until they are brilliant brown.Plunge each bun
    • into the sugar. Enter the doughnut on one side and fill it with the custard. Appreciate your scaled down arranged extraordinary cream filled brioche donuts.
  • Creamy Lemon-Butter Salmon over Spinach RiceFull Recipe:

    Creamy Lemon-Butter Salmon over Spinach RiceFull Recipe:

    Creamy Lemon-Butter Salmon over Spinach RiceFull Recipe:

    Table of Contents

    Ingredients:

    1 Salmon fillet
    Salt, to taste
    Black pepper, to taste
    2 tablespoons Vegetable oil
    1/2 Onion, chopped
    3 cloves Garlic, minced
    1 Lemon, sliced
    30 g Parmesan cheese, grated
    70-100 g Spinach
    2-3 tablespoons Olive oil
    25 g Butter
    100 ml Dry white wine
    200 ml 15-20% Cream
    1 Carrot, grated
    1 cup Rice
    Pinch of Turmeric
    2 cups Water

    Directions:

    Season the salmon fillet with salt and black pepper.
    Heat vegetable oil in a pan over medium-high heat. Fry the salmon for 1-2 minutes on each side. Set aside.
    In the same pan, sauté onion and garlic until softened.
    Add lemon slices, grated Parmesan, and spinach. Cook until spinach is wilted.
    Stir in olive oil, butter, wine, and cream. Season again with salt and pepper.
    Cover and simmer for 7-15 minutes, until the salmon is tender.
    In a separate pan, sauté carrot and onion. Add rice, turmeric, and water. Cook until rice is tender.
    Serve the salmon over the creamy spinach rice.
    Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes | Kcal: 650 kcal | Servings: 2 servings

    Why You’ll Love This Recipe
    Health Benefits: Salmon is a great source of high-quality protein and omega-3 fatty acids, which are excellent for heart health. Spinach adds fiber, iron, and vitamins A and C to the dish, boosting its nutritional value.
    Ease of Preparation: Despite its gourmet appeal, this recipe is straightforward and can be prepared in under an hour. It’s perfect for both busy weeknights and relaxed weekend dinners.
    Versatility: This recipe can be easily adapted to suit various dietary needs. It can be made gluten-free by ensuring the white wine and cream are gluten-free, and it can be made dairy-free by substituting the butter and cream with suitable alternatives.

    Cooking Tips
    Choosing the Right Ingredients: Opt for fresh, wild-caught salmon for the best flavor and texture. When selecting spinach, choose fresh, vibrant leaves. If fresh spinach isn’t available, frozen spinach can be a convenient substitute.

    Cooking Tips
    Choosing the Right Ingredients: Opt for fresh, wild-caught salmon for the best flavor and texture. When selecting spinach, choose fresh, vibrant leaves. If fresh spinach isn’t available, frozen spinach can be a convenient substitute.

     

  • dessert in 10 minutes, a real lightning recipe

    dessert in 10 minutes, a real lightning recipe

    dessert in 10 minutes, a real lightning recipe

    Table of Contents

    Everyone is obsessed with biscoff and this no-bake biscoff layered cheesecake cup
    Easy 6-Ingredient Dessert Cups

    Ingredients:

    Lotus Biscoff Cookies: 7 oz for crumbs, 5 for garnish
    Milk: 1 ¾ cups
    Custard Powder: 1 ½ tablespoons
    Sugar: 2 tablespoons total
    Whipping Cream: 1 ¾ cups
    Vanilla Powder/Essence: A pinch

    Instructions:

    Prepare the Crumbs: Grind the Lotus Biscoff cookies in a food processor until fine.
    Mix the Custard: In a bowl, combine ¼ cup of milk with the custard powder, whisking until smooth.
    Cook the Custard: In a pan, heat the remaining milk with the sugar. Gradually add the custard mixture, whisking constantly until it thickens. Remove from heat and allow to cool.
    Whip the Cream: In a separate bowl, whip the cream, remaining sugar, and vanilla until stiff peaks form.
    Assemble the Cups: In 5 glasses, layer the cookie crumbs, custard, and whipped cream.
    Garnish and Serve: Top each dessert cup with a Biscoff cookie and additional crumbs. Enjoy!

    Tips:

    Substitutions: Regular biscuits can replace Lotus Biscoff cookies.
    Make-Ahead: Prepare the components in advance and assemble just before serving.
    Storage: Store any leftover cups in the fridge for up to 24 hours (note that the texture may change).
    Vanilla Variations: Substitute vanilla extract for vanilla powder or essence.
    Toppings: Enhance with chocolate shavings, caramel sauce, or your favorite fruits.

  • Simple Italian Cake with 12 Tablespoons

    Simple Italian Cake with 12 Tablespoons

    Simple Italian Cake with 12 Tablespoons

    Table of Contents

    Ingredients:
    3 eggs
    12 tablespoons of sugar
    12 tablespoons of oil
    12 tablespoons of milk
    12 tablespoons of flour
    Zest and juice of half a lemon
    11g baking powder
    20cm cake pan

    Instructions:

    Preheat your oven to 180°C (356°F).
    In a mixing bowl, crack open 3 eggs.
    Add 12 tablespoons of sugar to the eggs.
    Mix the eggs and sugar together until they are well combined and have a creamy consistency.
    Pour in 12 tablespoons of oil and mix it into the egg and sugar mixture.
    Add 12 tablespoons of milk to the mixture and continue mixing.
    Sift in 12 tablespoons of flour gradually while stirring to avoid lumps.
    Zest and juice half a lemon and add them to the batter for a lovely citrus flavor.
    Finally, add 11g of baking powder and mix it in thoroughly.
    Grease a 20cm cake pan and pour the batter into it.
    Bake in the preheated oven at 180°C (356°F) for approximately 25-30 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
    Once the cake is done, remove it from the oven and let it cool.
    You can optionally dust the top with powdered sugar or add a lemon glaze for extra flavor.
    Slice and enjoy your simple and delicious Italian Cake with 12 Tablespoons!
  • Crispy Chicken Fillets with Herbed Potatoes and Cucumber

    Crispy Chicken Fillets with Herbed Potatoes and Cucumber

    Crispy Chicken Fillets with Herbed Potatoes and Cucumber

    Table of Contents

    Ingredients:

    3 eggs
    2 teaspoons salt (divided)
    1/2 teaspoon black pepper
    40g mayonnaise
    30g parsley, finely chopped
    100g mozzarella cheese, shredded
    2 chicken fillets
    100g flour
    600g potatoes, peeled and diced
    1 teaspoon sweet paprika
    1 teaspoon dried garlic
    20 ml olive oil
    25 ml vegetable oil
    1 cucumber, sliced

    Directions:

    Prepare Chicken Fillets:
    Season the chicken fillets with 1 teaspoon of salt and black pepper.
    Coat each fillet in flour, dip them in beaten eggs, then cover with shredded mozzarella cheese. Set aside.

    Season Potatoes:
    In a bowl, combine the diced potatoes, 1 teaspoon of salt, sweet paprika, and dried garlic.
    Drizzle with olive oil and toss until the potatoes are well coated.

    Cook Chicken Fillets:
    Heat the vegetable oil in a frying pan over medium heat.
    Fry the chicken fillets until golden and cooked through, about 4-5 minutes per side.

    Cook Potatoes:
    In a separate pan, fry the seasoned potatoes until crispy, about 8-10 minutes.

    Serve:
    Serve the crispy chicken fillets with herbed potatoes.
    Add a side of sliced cucumber for freshness.
    Garnish with finely chopped parsley and a dollop of mayonnaise for extra flavor.

    Serving Suggestions:
    With a Fresh Salad: Pair the dish with a mixed green salad drizzled with a light vinaigrette.
    With a Dipping Sauce: Serve with a side of garlic aioli or honey mustard for dipping.

    As a Sandwich: Slice the chicken fillets and serve in a sandwich or wrap with the cucumbers and some fresh lettuce.

    Cooking Tips:
    Cheese Coating: Press the shredded mozzarella firmly onto the chicken fillets to ensure it sticks well during frying.
    Even Cooking: Cut the potatoes into uniform pieces to ensure they cook evenly.
    Crispy Potatoes: For extra crispy potatoes, make sure not to overcrowd the pan during frying.

  • ORIGINAL BAGUETTE BREAD

    ORIGINAL BAGUETTE BREAD

    ORIGINAL BAGUETTE BREAD 

    Table of Contents

    Ingredients:

    500 g of common wheat flour
    330 ml of water
    5 g dry baker’s yeast or 15 g fresh yeast
    10g of salt

    Preparation:

    1. Start by mixing the water with the yeast in a bowl. I recommend that the water be lukewarm, so the yeast will dissolve sooner and better.
    2. Once this is done, mix the flour with the salt and add it to the water. You must knead it well for a few minutes. To know when it is is when the dough is smooth and does not stick to the hands easily. At first something may stick to you but you’ll see how later it won’t.
    3. After the first kneading you must cover the dough with film and put it in the fridge for an hour. During this time the dough will rest and will be ready to work with.
    4. After resting, cut four equal balls and form the elongated bars. Put them on a baking tray separated from each other and make two superficial cuts in each one. Before baking let them ferment for about 30 minutes or so.
    5. When they have grown they will have the definitive baguette shape. If they are too fat, stretch the dough more with a little flour.
    6. Finally, put them in the preheated oven at 180ºC for 15 minutes and you will have them ready.
    A piece of advice is that before putting them in, spray a little water on top so that it does not make the crust so quickly and you get that bakery result. If you don’t have a spray bottle, you can also wet your fingertips and gently brush them over the bread before baking.
  • Hearty Chicken and Ham Pie with Hot Water Crust Pastry

    Hearty Chicken and Ham Pie with Hot Water Crust Pastry

    Hearty Chicken and Ham Pie with Hot Water Crust Pastry

    Table of Contents

    Ingredients:
    For the Hot Water Crust Pastry:

    Water, as needed for dough
    Salt, to taste
    Butter and lard (or solid vegetable fat as a substitute for lard)
    Flour, as required
    For the Filling:

    ½ kg chicken mince
    1/4 cup chopped onion
    ½ tsp black pepper powder
    1 tsp crushed red chili
    1 tsp salt (or to taste)
    ½ tsp garam masala powder
    ½ tbsp olive oil
    2 tbsp chopped fresh coriander
    Butter, for cooking
    Diced ham, quantity as desired
    Sliced mushrooms, as needed (chestnut or button mushrooms recommended)
    Flour, for thickening
    Chicken stock, as needed
    Double or heavy cream
    Chopped parsley, for garnish
    Egg for egg wash

    Directions:

    Prepare the Pastry:
    In a pan, heat water and dissolve salt. Add butter and lard, allowing them to melt completely.
    Mix salt with flour and make a well in the center. Pour in the hot liquid and mix using a wooden spoon handle until combined.
    Knead lightly on a bench until smooth, then wrap in biodegradable cling film and refrigerate for at least two hours.

    Make the Filling:
    In a pan, melt butter and sauté chicken mince until it starts to color. Add onions, black pepper, red chili, salt, and garam masala.
    Add mushrooms and cook until they release their moisture. Stir in flour to coat everything well.
    Pour in chicken stock and double cream. Add diced ham and let the mixture simmer until thickened. Adjust seasoning.
    Mix in chopped parsley and remove from heat. Allow to cool completely before assembling the pie.

    Assemble and Bake the Pie:
    Preheat the oven to 170°C (340°F).
    Roll out the pastry to the desired thickness. Line pie tins with pastry, add the filling, and cover with a pastry lid. Seal the edges and apply egg wash.
    Cut vents in the pie tops. Bake in the preheated oven for about 40 minutes or until the pastry is golden and crisp.

    Serving:
    Let the pies settle for a few minutes after baking. Serve warm with a side of mushy peas, chips, or a light chicken gravy.

    Serving Suggestions:
    Pair with steamed vegetables for a complete meal.
    Serve with a fresh green salad for a lighter option.
    Enjoy with a glass of your favorite white wine or a cold beer.

    Cooking Tips:
    Ensure the filling is completely cooled before assembling to prevent the pastry from becoming soggy.
    Use a sharp knife to cut vents in the pie tops to allow steam to escape during baking.
    For extra flavor, add a pinch of thyme or rosemary to the filling.

    Nutritional Benefits:
    High in protein from the chicken and ham.
    Provides essential vitamins and minerals from the fresh vegetables.
    Rich in calcium and healthy fats from the double cream.

    Dietary Information:
    Gluten-Free: Use gluten-free flour for the pastry and ensure other ingredients are gluten-free.
    Can be made dairy-free by using plant-based butter and cream alternatives.

  • Broccoli and Cauliflower Bake Recipe

    Broccoli and Cauliflower Bake Recipe

    Broccoli and Cauliflower Bake Recipe

    Table of Contents

    Ingredients:

    400g (4 cups) broccoli, cut into florets
    250g (2 1/2 cups) cauliflower, cut into florets
    1 onion, chopped (about 1 cup)
    1-2 peppers (different colors preferred), chopped (about 1-2 cups)
    4 eggs
    5 small tomatoes, chopped (about 1 1/2 cups)
    200g (3/4 cup) sour cream
    100g (1 cup) mozzarella cheese, grated
    Water
    Salt, to taste
    Olive oil, for cooking
    Black pepper, to taste
    Paprika, to taste
    Chives, chopped (about 2 tbsp)

    Directions:

    Preparation:
    Fill a pot with water, add a pinch of salt and a drizzle of olive oil.
    Bring the water to a boil.

    Cooking the Vegetables:
    Once the water is boiling, add the broccoli and cauliflower florets.
    Cook over medium heat for 3 minutes, then drain and set aside.

    Cooking the Onion and Peppers:
    Chop the onion and heat olive oil in a pan over medium heat.
    Add the onion to the pan and fry for about 2 minutes until softened.
    Chop the peppers and add them to the pan.
    Cook the peppers with the onion for another 5 minutes until tender.

    Seasoning:
    Season the vegetables in the pan with salt, black pepper, and paprika to taste.

    Preparing the Eggs:
    In a separate bowl, beat the eggs and add a pinch of salt.

    Combining Ingredients:
    Add the chopped tomatoes and chopped chives to the pan with the vegetables.
    Pour the beaten eggs into the pan and mix well to combine.

    Final Steps:
    Add the sour cream and mix thoroughly.
    Sprinkle the mozzarella cheese on top.
    Cook for a few more minutes until everything is well combined and heated through.

    Serving:
    Serve hot and enjoy!
    Serving Suggestions:

    Serve with a side of crusty bread or a fresh green salad.
    This dish pairs well with a light white wine or a refreshing iced tea.
    Cooking Tips:

    Use fresh, high-quality vegetables for the best flavor.
    Adjust the seasoning to taste, adding more or less paprika and black pepper as desired.
    For a richer flavor, use a mix of different cheese varieties.

    Nutritional Benefits:

    Broccoli and Cauliflower: Rich in vitamins C and K, and provide fiber and antioxidants.
    Eggs: Add protein to the dish, making it a balanced and nutritious meal.

  • Cheesy Potato and Meat Casserole

    Cheesy Potato and Meat Casserole

    Cheesy Potato and Meat Casserole

    Table of Contents

    Ingredients:
    For the Meat Sauce:

    300g beef (chicken can be used as an alternative)
    180g onion, finely chopped (about 1 medium onion)
    18g minced garlic (1 tbsp)
    20g olive oil (2 tbsp)
    6g chili powder (1 tbsp)
    120g tomato pasta sauce (7 tbsp)
    200g chopped tomatoes
    Black pepper, to taste
    300ml water or vegetable broth
    For the Cream Sauce:

    30g unsalted butter
    300ml milk
    15g wheat flour (1.5 tbsp)
    1.5g salt (3 pinches)
    Other Ingredients:

    400g potatoes, sliced into thin rounds (2-3 medium potatoes)
    280g mozzarella cheese, shredded

    Directions:

    Preheat your oven to 190°C (375°F).
    Prepare the Meat Sauce:
    In a skillet, heat the olive oil over medium heat. Add the onions and garlic, and sauté until the onions are translucent.
    Add the beef and cook until browned.
    Stir in the chili powder, tomato pasta sauce, chopped tomatoes, and water. Simmer for 15 minutes. Season with black pepper to taste.

    Prepare the Cream Sauce:
    In a saucepan, melt the butter over medium heat.
    Whisk in the flour until smooth.
    Gradually add the milk, whisking continuously until the sauce thickens.
    Season with salt.

    Assemble the Casserole:
    In a baking dish, layer half of the potato slices, half of the meat sauce, and half of the mozzarella cheese.
    Repeat the layers.
    Pour the cream sauce evenly over the top layer.

    Bake:
    Bake for 25-30 minutes, or until the potatoes are tender and the top is golden and bubbly.

    Serving Suggestions:
    Serve with a fresh green salad or steamed vegetables for a complete meal.
    Pair with crusty bread to soak up the delicious sauces.

    Cooking Tips:
    For extra flavor, add a pinch of dried herbs (such as oregano or thyme) to the meat sauce.
    Ensure the cream sauce is smooth and lump-free by whisking continuously.
    Use a mandoline for evenly sliced potatoes.

    Nutritional Benefits:
    Potatoes provide a good source of potassium and vitamin C.
    Beef or chicken adds protein and essential nutrients.
    Cheese contributes calcium and protein.

    Dietary Information:
    This dish can be made gluten-free by using gluten-free flour in the cream sauce.
    Substitute dairy-free milk and cheese for a lactose-free version.

    Storage:
    Store leftovers in an airtight container in the refrigerator for up to 3 days.
    Reheat in the oven or microwave until heated through.

  • Chocolate Peanut Butter Bars

    Chocolate Peanut Butter Bars

    Chocolate Peanut Butter Bars

    Table of Contents

    Ingredients:
    For the Base:

    1 1/2 cups graham cracker crumbs

    1 cup powdered sugar

    1 cup unsalted butter, melted

    1 cup creamy peanut butter

    For the Chocolate Topping:

    1 1/2 cups semisweet chocolate chips

    1/4 cup creamy peanut butter

    Instructions:

    Prepare the Base:

    In a medium-sized mixing bowl, combine the graham cracker crumbs, powdered sugar, melted butter, and 1 cup of peanut butter. Mix until well combined and the mixture is smooth.

    Press the mixture evenly into the bottom of a 9×13-inch baking pan. Use the back of a spoon or a flat spatula to smooth the surface.

    Make the Chocolate Topping:

    In a microwave-safe bowl, combine the chocolate chips and 1/4 cup of peanut butter. Microwave in 30-second intervals, stirring between each, until the chocolate is fully melted and smooth.

    Pour the melted chocolate mixture over the peanut butter base, spreading it evenly to cover the entire surface.

    Chill the Bars:

    Place the baking pan in the refrigerator and allow the bars to chill for at least 2 hours, or until the chocolate is firm and set.

    Cut and Serve:

    Once fully chilled, remove the pan from the refrigerator. Let the bars sit at room temperature for a few minutes to make cutting easier.

    Cut the bars into squares using a sharp knife, and serve.

    Conclusion

    These Chocolate Peanut Butter Bars are a delightful, no-bake treat that’s simple to prepare yet incredibly satisfying.

    The combination of a crunchy, peanut buttery base with a rich chocolate topping makes them a favorite among both kids and adults.

    They’re perfect for any occasion, whether you’re looking for a quick dessert or a crowd-pleasing snack.

    With just a few ingredients and minimal effort, you can create these decadent bars that will surely become a staple in your dessert repertoire.

    Enjoy these sweet and salty delights, and be prepared to make them again and again!

  • Lemon Coconut Almond Cake

    Lemon Coconut Almond Cake

    Lemon Coconut Almond Cake

    Table of Contents

    Ingredients:

    3 medium eggs
    1/4 cup erythritol (50g) or any other sweetener of your choice (or substitute with 2-3 tablespoons of honey)
    1/4 cup coconut oil (55ml) or mild olive oil
    1/2 cup natural yogurt (140g)
    Zest of 1 lemon
    1/4 cup desiccated coconut (30g)
    2 cups almond flour (190g)
    2 teaspoons baking powder (10g)
    A pinch of salt
    Dark chocolate chips or sliced almonds for garnish (optional)

    Directions:

    Prepare the Batter:
    In a mixing bowl, whisk together the eggs and erythritol (or your chosen sweetener) until well combined.
    Add the coconut oil (or mild olive oil) and natural yogurt. Mix until smooth.
    Stir in the lemon zest and desiccated coconut.

    Combine Dry Ingredients:
    In another bowl, combine the almond flour, baking powder, and a pinch of salt. Mix well.
    Mix Wet and Dry Ingredients:
    Gradually add the dry ingredients to the wet mixture, stirring until just combined. The batter should be smooth and slightly thick.

    Prepare for Cooking:
    Microwave: Pour the batter into a microwave-safe dish or individual microwave-safe mugs for single servings.
    Oven: Preheat the oven to 350°F (175°C) and grease a small baking dish or use silicone muffin cups.

    Cook the Cake:
    Microwave: Cook on high for about 2-3 minutes, or until the cake has risen and is firm to the touch. The exact time may vary depending on the microwave.
    Oven: Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.

    Garnish and Serve:
    If desired, sprinkle dark chocolate chips or sliced almonds on top before cooking, or add them as a garnish after the cake is done.
    Allow the cake to cool slightly before serving.

    Serving Suggestions:
    Enjoy the cake warm or at room temperature.
    Serve with a dollop of whipped cream or a scoop of ice cream for an extra treat.

    Cooking Tips:
    Ensure the eggs are at room temperature for better mixing.
    If using honey instead of erythritol, reduce the amount slightly to maintain the right consistency.

    Nutritional Benefits:
    Almond Flour: Rich in healthy fats, fiber, and protein.
    Coconut: Adds beneficial medium-chain triglycerides (MCTs) and a delicious flavor.
    Yogurt: Provides probiotics and calcium.

    Serving Suggestions:
    Enjoy the cake warm or at room temperature.
    Serve with a dollop of whipped cream or a scoop of ice cream for an extra treat.

    Cooking Tips:
    Ensure the eggs are at room temperature for better mixing.
    If using honey instead of erythritol, reduce the amount slightly to maintain the right consistency.

    Nutritional Benefits:
    Almond Flour: Rich in healthy fats, fiber, and protein.
    Coconut: Adds beneficial medium-chain triglycerides (MCTs) and a delicious flavor.
    Yogurt: Provides probiotics and calcium.

    Serving Suggestions:
    Enjoy the cake warm or at room temperature.
    Serve with a dollop of whipped cream or a scoop of ice cream for an extra treat.

    Cooking Tips:
    Ensure the eggs are at room temperature for better mixing.
    If using honey instead of erythritol, reduce the amount slightly to maintain the right consistency.

    Nutritional Benefits:
    Almond Flour: Rich in healthy fats, fiber, and protein.
    Coconut: Adds beneficial medium-chain triglycerides (MCTs) and a delicious flavor.
    Yogurt: Provides probiotics and calcium.

    Serving Suggestions:
    Enjoy the cake warm or at room temperature.
    Serve with a dollop of whipped cream or a scoop of ice cream for an extra treat.

    Cooking Tips:
    Ensure the eggs are at room temperature for better mixing.
    If using honey instead of erythritol, reduce the amount slightly to maintain the right consistency.

    Nutritional Benefits:
    Almond Flour: Rich in healthy fats, fiber, and protein.
    Coconut: Adds beneficial medium-chain triglycerides (MCTs) and a delicious flavor.
    Yogurt: Provides probiotics and calcium.

    Serving Suggestions:
    Enjoy the cake warm or at room temperature.
    Serve with a dollop of whipped cream or a scoop of ice cream for an extra treat.

    Cooking Tips:
    Ensure the eggs are at room temperature for better mixing.
    If using honey instead of erythritol, reduce the amount slightly to maintain the right consistency.

    Nutritional Benefits:
    Almond Flour: Rich in healthy fats, fiber, and protein.
    Coconut: Adds beneficial medium-chain triglycerides (MCTs) and a delicious flavor.
    Yogurt: Provides probiotics and calcium.

    Serving Suggestions:
    Enjoy the cake warm or at room temperature.
    Serve with a dollop of whipped cream or a scoop of ice cream for an extra treat.

    Cooking Tips:
    Ensure the eggs are at room temperature for better mixing.
    If using honey instead of erythritol, reduce the amount slightly to maintain the right consistency.

    Nutritional Benefits:
    Almond Flour: Rich in healthy fats, fiber, and protein.
    Coconut: Adds beneficial medium-chain triglycerides (MCTs) and a delicious flavor.
    Yogurt: Provides probiotics and calcium.

    Serving Suggestions:
    Enjoy the cake warm or at room temperature.
    Serve with a dollop of whipped cream or a scoop of ice cream for an extra treat.

    Cooking Tips:
    Ensure the eggs are at room temperature for better mixing.
    If using honey instead of erythritol, reduce the amount slightly to maintain the right consistency.

    Nutritional Benefits:
    Almond Flour: Rich in healthy fats, fiber, and protein.
    Coconut: Adds beneficial medium-chain triglycerides (MCTs) and a delicious flavor.
    Yogurt: Provides probiotics and calcium.

    Serving Suggestions:
    Enjoy the cake warm or at room temperature.
    Serve with a dollop of whipped cream or a scoop of ice cream for an extra treat.

    Cooking Tips:
    Ensure the eggs are at room temperature for better mixing.
    If using honey instead of erythritol, reduce the amount slightly to maintain the right consistency.

    Nutritional Benefits:
    Almond Flour: Rich in healthy fats, fiber, and protein.
    Coconut: Adds beneficial medium-chain triglycerides (MCTs) and a delicious flavor.
    Yogurt: Provides probiotics and calcium.

    Serving Suggestions:
    Enjoy the cake warm or at room temperature.
    Serve with a dollop of whipped cream or a scoop of ice cream for an extra treat.

    Cooking Tips:
    Ensure the eggs are at room temperature for better mixing.
    If using honey instead of erythritol, reduce the amount slightly to maintain the right consistency.

    Nutritional Benefits:
    Almond Flour: Rich in healthy fats, fiber, and protein.
    Coconut: Adds beneficial medium-chain triglycerides (MCTs) and a delicious flavor.
    Yogurt: Provides probiotics and calcium.

    Serving Suggestions:
    Enjoy the cake warm or at room temperature.
    Serve with a dollop of whipped cream or a scoop of ice cream for an extra treat.

    Cooking Tips:
    Ensure the eggs are at room temperature for better mixing.
    If using honey instead of erythritol, reduce the amount slightly to maintain the right consistency.

    Nutritional Benefits:
    Almond Flour: Rich in healthy fats, fiber, and protein.
    Coconut: Adds beneficial medium-chain triglycerides (MCTs) and a delicious flavor.
    Yogurt: Provides probiotics and calcium.

    Serving Suggestions:
    Enjoy the cake warm or at room temperature.
    Serve with a dollop of whipped cream or a scoop of ice cream for an extra treat.

    Cooking Tips:
    Ensure the eggs are at room temperature for better mixing.
    If using honey instead of erythritol, reduce the amount slightly to maintain the right consistency.

    Nutritional Benefits:
    Almond Flour: Rich in healthy fats, fiber, and protein.
    Coconut: Adds beneficial medium-chain triglycerides (MCTs) and a delicious flavor.
    Yogurt: Provides probiotics and calcium.

    Serving Suggestions:
    Enjoy the cake warm or at room temperature.
    Serve with a dollop of whipped cream or a scoop of ice cream for an extra treat.

    Cooking Tips:
    Ensure the eggs are at room temperature for better mixing.
    If using honey instead of erythritol, reduce the amount slightly to maintain the right consistency.

    Nutritional Benefits:
    Almond Flour: Rich in healthy fats, fiber, and protein.
    Coconut: Adds beneficial medium-chain triglycerides (MCTs) and a delicious flavor.
    Yogurt: Provides probiotics and calcium.

  • Stuffed Cabbage Rolls

    Stuffed Cabbage Rolls

    Stuffed Cabbage Rolls

    Table of Contents

    Ingredients

    For the Cabbage Rolls:

    • 1 large head of cabbage
    • 1 pound ground beef (or a mix of beef and pork)
    • 1 cup cooked rice (white or brown)
    • 1 small onion, finely chopped
    • 2 cloves garlic, minced
    • 1 egg
    • 1 teaspoon dried thyme
    • 1 teaspoon dried basil
    • 1 teaspoon paprika
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper

    For the Sauce:

    • 2 cups tomato sauce
    • 1 cup crushed tomatoes
    • 1 tablespoon sugar
    • 1 tablespoon lemon juice (or vinegar)
    • 1 teaspoon dried oregano
    • 1 teaspoon dried basil
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • Salt and pepper to taste

    Instructions

    Step 1: Prepare the Cabbage
    Preheat Oven:
    Preheat your oven to 350°F (175°C).
    Prepare Cabbage:
    Bring a large pot of water to a boil. Carefully remove the core from the cabbage head, and gently place the entire head into the boiling water. Boil for about 5-7 minutes, or until the outer leaves are pliable. You may need to remove the cabbage in layers as you go, making sure each leaf is softened.
    Cool and Separate:
    Remove the cabbage from the pot and let it cool. Carefully peel off the softened leaves, keeping them intact as much as possible.

    Step 2: Make the Filling
    Cook Rice:
    If you haven’t already cooked the rice, do so according to package instructions and let it cool.
    Prepare Filling:
    In a large bowl, combine the ground beef (or beef/pork mix), cooked rice, chopped onion, minced garlic, egg, thyme, basil, paprika, salt, and pepper. Mix well until all ingredients are evenly incorporated.

    Step 3: Assemble the Rolls
    Prepare Baking Dish:
    Spread a small amount of tomato sauce on the bottom of a baking dish (about 9×13 inches or similar).
    Stuff Cabbage Leaves:
    Place a small amount of the meat mixture onto the center of each cabbage leaf. Fold the sides of the leaf over the filling and then roll it up from the bottom. Secure with a toothpick if necessary. Repeat with the remaining leaves and filling.
    Arrange Rolls:
    Place the stuffed cabbage rolls seam side down in the prepared baking dish.

    Step 4: Prepare the Sauce
    Mix Sauce Ingredients:
    In a bowl, combine the tomato sauce, crushed tomatoes, sugar, lemon juice (or vinegar), oregano, basil, garlic powder, onion powder, salt, and pepper. Stir until well mixed.
    Pour Sauce Over Rolls:
    Pour the sauce evenly over the stuffed cabbage rolls in the baking dish.

    Step 5: Bake
    Cover and Bake:
    Cover the baking dish with aluminum foil. Bake in the preheated oven for 1.5 to 2 hours, or until the cabbage is tender and the filling is cooked through.
    Remove Foil:
    About 15 minutes before the rolls are done, remove the foil to allow the tops to brown slightly.

    Step 6: Serve
    Garnish and Enjoy:
    Remove the cabbage rolls from the oven and let them cool slightly before serving. Garnish with fresh parsley if desired. Serve with extra sauce from the baking dish.

  • Easy muffins recipe

    Easy muffins recipe

    Easy muffins recipe

    Table of Contents

    Chapter 1: Ingredients

    To make a batch of 12 muffins, you will need the following ingredients:

    • Dry Ingredients:
      • 2 cups (240g) all-purpose flour
      • 1 cup (200g) granulated sugar
      • 2 teaspoons baking powder
      • 1/2 teaspoon baking soda
      • 1/2 teaspoon salt
    • Wet Ingredients:
      • 1 cup (240ml) milk
      • 1/2 cup (120ml) vegetable oil (or melted butter)
      • 2 large eggs
      • 2 teaspoons vanilla extract
    • Optional Add-Ins:
      • 1 cup (150g) fresh or frozen berries (blueberries, raspberries, etc.)
      • 1 cup (170g) chocolate chips
      • 1 cup (120g) chopped nuts (walnuts, pecans, etc.)
      • 1 cup (150g) dried fruit (raisins, cranberries, etc.)

    Chapter 2: Equipment

    Before you start, gather the necessary equipment:

    • Muffin tin
    • Paper muffin liners or non-stick cooking spray
    • Mixing bowls (one large, one medium)
    • Whisk or electric mixer
    • Spatula
    • Measuring cups and spoons
    • Cooling rack

    Chapter 3: Preparation

    1. Preheat the Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or spray with non-stick cooking spray.
    2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
    3. Mix Wet Ingredients: In a medium mixing bowl, whisk together the milk, vegetable oil (or melted butter), eggs, and vanilla extract until smooth.

    Chapter 4: Combining Ingredients

    1. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixtures together until just combined. Be careful not to overmix; a few lumps are fine.
    2. Add Optional Add-Ins: If you’re adding berries, chocolate chips, nuts, or dried fruit, gently fold them into the batter at this stage.

      Chapter 5: Baking the Muffins

      1. Fill the Muffin Tin: Using a spoon or an ice cream scoop, divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
      2. Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs attached.
      3. Cool: Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a cooling rack to cool completely.

      Chapter 6: Serving and Storing

      1. Serving: Enjoy your muffins warm or at room temperature. They pair perfectly with a cup of coffee, tea, or a glass of milk.
      2. Storing: Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the muffins for up to 3 months. To freeze, place the cooled muffins in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container.

      Chapter 7: Variations and Tips

      1. Flavor Variations:
        • Lemon Poppy Seed: Add the zest of one lemon and 1 tablespoon of poppy seeds to the dry ingredients.
        • Banana Nut: Replace half of the milk with mashed ripe bananas and add 1 cup of chopped nuts.
        • Cinnamon Swirl: Mix 1/4 cup of sugar with 1 teaspoon of ground cinnamon and swirl it into the batter before baking.
      2. Baking Tips:
        • Don’t Overmix: Overmixing the batter can result in tough, dense muffins. Mix until just combined.
        • Room Temperature Ingredients: Using room temperature eggs and milk helps create a smoother batter and better rise.
        • Check for Doneness: Use a toothpick to check if the muffins are done. If it comes out clean or with a few moist crumbs, they are ready.

          Conclusion

          Congratulations! You’ve just baked a batch of easy and delicious muffins. This versatile recipe allows for endless customization, so don’t hesitate to experiment with different flavors and add-ins. Whether you enjoy them for breakfast, as a snack, or a dessert, these muffins are sure to become a favorite in your household. Happy baking!

  • 12-Spoon Italian Cake

    12-Spoon Italian Cake

    12-Spoon Italian Cake

    Table of Contents

    Ingredients

    (for a 21×21 cm baking tray)

    3 eggs
    12 tbsp sugar
    1 tsp vanilla sugar
    A pinch of salt
    12 tbsp milk
    12 tbsp vegetable oil
    12 tbsp flour
    1 tsp baking powder
    Powdered sugar (for dusting)

    Directions

    Preheat the Oven:
    Preheat your oven to 180°C (356°F).

    Prepare the Batter:
    In a large mixing bowl, add 3 eggs.
    Add 12 tbsp of sugar to the bowl.
    Add 1 tsp of vanilla sugar.
    Add a pinch of salt.
    Beat the mixture for 3-4 minutes until it is light and frothy.

    Add Wet Ingredients:
    Add 12 tbsp of milk to the egg mixture and mix well.
    Add 12 tbsp of vegetable oil and continue mixing until well combined.

    Combine Dry Ingredients:
    In a separate bowl, combine 12 tbsp of flour and 1 tsp of baking powder.
    Gradually add the dry ingredients to the wet mixture, mixing until smooth and free of lumps.

    Prepare the Baking Tray:
    Grease a 21×21 cm baking tray or line it with parchment paper.
    Pour the batter into the prepared tray, spreading it evenly.

    Bake:
    Bake in the preheated oven at 180°C (356°F) for 35 minutes, or until a toothpick inserted into the center comes out clean.

    Cool and Serve:
    Allow the cake to cool in the tray for a few minutes before transferring it to a wire rack to cool completely.
    Dust the top with powdered sugar before serving.

    Serving Suggestions
    Serve this Italian cake as a standalone dessert or with a scoop of vanilla ice cream. It also pairs well with fresh berries and a dollop of whipped cream.

    ooking Tips
    Ensure all ingredients are at room temperature before starting.
    Do not overmix the batter to avoid a dense cake.
    Check the cake a few minutes before the end of the baking time to prevent overbaking.

    Nutritional Benefits
    This cake is a delightful treat, perfect for indulging in moderation. While it contains sugar and oil, it can be enjoyed as part of a balanced diet.