Category: quick and easy recipe

GREDIENTS: 

3 units of  egg

200 grams of wheat flour

190 grams of sunflower oil

180 grams of sugar

50 grams of milk

1 unit of lemon

7 grams of chemical yeast (baking powders)

1 small tablespoon of cinnamon powder

A pinch of salt

PREPARATION:

1. Put the flour, chemical yeast, cinnamon powder and zest of a lemon in a bowl. If we wish, we can substitute the lemon peel for orange peel. With the help of a spoon, we mix all the ingredients so that they are evenly distributed.

2. In another bowl, put all 3 eggs and beat until you get a foamy mixture. If you have an electric rod beater, use it, because the result will be a mass full of air. If you don’t have this little appliance on hand, you can beat eggs with a manual rod. The process will be more laborious but the result will be equally satisfying.

3. Once we’ve beaten the eggs, we add the sugar little by little as we continue to beat so that it is perfectly incorporated. Next, let’s see the milk bowl. We keep on banging. Let’s pour the oil slowly as we continue to work the mixture with the rod. Once the liquids are incorporated, we add a pinch of salt and beat so that it is distributed over the dough.

4. Finally, we throw, little by little, the flour we have in the other bowl, without stopping beating at any time. We will take special care so that we don’t have lumps of flour in the dough. Once we have our dough ready, we cover the bowl with plastic and put it in the fridge where we leave it for at least an hour. After downtime, we put the oven to heat to 2100C.

Msemen Recipe: Moroccan Layered Flatbread

Ingredients for 8 Msemen:

• • 300 g (2 1/2 cups) all-purpose flour
  • 300 g (2 1/2 cups) extra fine wheat semolina
  • 370 ml (1 1/2 cups) water

• 1 tablespoon sugar
• 1 teaspoon salt

For Shaping:

• • 80 g (1/3 cup) melted butter
  • 40 g (1/4 cup) extra fine wheat semolina
  • Oil (for greasing)

• 1 teaspoon baking powder

Directions:

1. 1. Prepare the Dough: In a large bowl, mix the flour, semolina, sugar, and salt. Gradually add water while mixing until you form a smooth dough. Knead the dough for about 10 minutes until it’s soft and elastic.

1. 1. Rest the Dough: Cover the dough with a cloth and let it rest for 30 minutes.
   2. Shape the Msemen: Divide the dough into 8 equal balls. On a lightly greased surface, flatten each ball, brush with melted butter, sprinkle with semolina, and fold into a square. Repeat for all balls.
   3. Cook the Msemen: Heat a skillet over medium heat. Place each square on the skillet and cook for 2-3 minutes on each side, until golden brown and crispy.

1. Serve: Enjoy the Msemen warm, with honey, jam, or any topping of your choice.

Serving Suggestions:

• • Serve with honey or jam for a sweet treat.

• Pair with savory fillings like cheese or cooked vegetables.

Cooking Tips:

• • Make sure the dough is well-kneaded to achieve the right texture.

• Don’t skip the resting time; it helps make the dough more pliable for shaping.

Nutritional Benefits:

• • A good source of carbohydrates for energy.

• Semolina provides protein and fiber.

Dietary Information:

• • This recipe is vegetarian.

• Can be made vegan by substituting butter with a plant-based alternative.

Storage:

• • Store in an airtight container at room temperature for up to 2 days. Reheat before serving.

• Msemen can also be frozen for up to 3 months.

Homemade Energy Bars

Ingredients (Makes 12 pieces)

• • 1 cup dates (130g)
  • 1/2 cup dried apricots (80g)

• • 1/2 cup prunes (80g)
  • 1/2 cup cashews (70g)
  • 1 cup desiccated coconut (60g)

• 1-2 tbsp ground oats (optional)

Nutritional Information (Per Piece)

• • Calories: 129
  • Fat: 6g

• Carbohydrates: 19.7g
• Protein: 2g

Directions

1. 1. Soak the Fruits:
      • • Soak 1 cup of dates and 1/2 cup of dried apricots in hot water for 10 minutes to soften them.

       

   2. Grind the Cashews:
      • Use a food processor to grind 1/2 cup of cashew nuts until they are finely chopped.

1. 1. Blend the Fruits:
      • Add the soaked dates and apricots to the food processor, along with 1/2 cup of prunes.
      • Blend for 1-2 minutes until the mixture is smooth and well combined.

1. 1. Add Dry Ingredients:
      • Add 1 cup of desiccated coconut to the mixture and blend again to combine.
      • If the mixture is too sticky, add 1-2 tablespoons of ground oats and blend until the desired consistency is reached.

1. 1. Shape the Mixture:
      • • Line a baking tray with parchment paper.
        • Spread the mixture on the tray, pressing it down with your hands to create an even layer.
        • Smooth the top with the back of a spoon or a spatula.

       

   2. Chill:
      • Place the tray in the fridge or freezer for about 30 minutes to firm up the mixture.

1. 1. Cut into Bars:
      • Once the mixture is firm, remove it from the fridge or freezer.
      • Cut into bars or bite-sized pieces.

1. Store:
   • Store the energy bars in an airtight container in the fridge.

Serving Suggestions

These homemade energy bars are perfect for a quick snack, a pre-workout boost, or a healthy treat. Enjoy them on their own or with a cup of tea or coffee.

Cooking Tips

• If you prefer a sweeter taste, you can add a little honey or maple syrup to the mixture.
• Experiment with different nuts or dried fruits to create your favorite combination.

Nutritional Benefits

These energy bars are packed with natural sugars, healthy fats, and fiber, providing a quick and sustained energy boost. They are also a great source of vitamins and minerals from the dried fruits and nuts.

Dietary Information

• • Vegetarian: Yes
  • Gluten-Free: Yes (if using gluten-free oats)
  • Dairy-Free: Yes

Storage Tips

Store the energy bars in an airtight container in the fridge for up to a week. For longer storage, keep them in the freezer and thaw as needed.

Puff Pastry with Custard and Whipped Cream

Ingredients

For Puff Pastry:

• • ¾ cup (75g) all-purpose flour
  • ½ cup (130ml) water
  • Pinch of salt

• 3.5 tbsp (50g) butter
• 2 large eggs

For Custard Cream:

• • 2 egg yolks
  • ¾ cup (200ml) milk
  • 3 tbsp (40g) sugar

• 2.5 tbsp (20g) all-purpose flour

For Whipped Cream:

• • ⅔ cup (150ml) heavy cream

• 1 tbsp (15g) sugar

Directions

1. Prepare the Puff Pastry:
   • • Preheat the oven to 200°C (392°F).
     • In a saucepan, bring the water, butter, and a pinch of salt to a boil.

    

   • • Add the flour all at once, stirring vigorously until the mixture forms a smooth dough.
     • Remove from heat and allow to cool slightly. Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
     • Pipe or spoon the dough onto a baking sheet lined with parchment paper.

    

   • Bake at 200°C (392°F) for 10 minutes, then reduce the temperature to 180°C (356°F) and bake for another 20 minutes. Finally, lower the temperature to 160°C (320°F) and bake for 10 more minutes.
2. Make the Custard Cream:
   • • In a saucepan, whisk together the egg yolks, sugar, and flour until smooth.

    

   • • Gradually add the milk while whisking constantly.
     • Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens.
     • Remove from heat and let cool.

    

3. Prepare the Whipped Cream:
   • • In a chilled bowl, whip the heavy cream with sugar until soft peaks form.
     • Gently fold in the custard cream into the whipped cream until fully combined.

    

4. Assemble the Pastries:
   • • Once the puff pastries have cooled, slice them in half horizontally.
     • Fill each pastry with the custard cream mixture.

    

   • Dust the top with powdered sugar if desired.

Serving Suggestions

• • Serve with a dusting of powdered sugar or a drizzle of chocolate sauce.

• Pair with fresh berries or a side of fruit compote for added flavor.

Cooking Tips

• • Ensure the dough cools slightly before adding the eggs to avoid scrambling.
  • If you prefer a more stable filling, chill the custard cream before folding it into the whipped cream.

• Use a piping bag to fill the pastries for a neater presentation.

Nutritional Benefits

• • This dessert provides a source of protein from the eggs and a satisfying dose of calcium from the milk and cream.
  • While indulgent, it can be enjoyed as part of a balanced diet.

Dietary Information

• Contains gluten, dairy, and eggs.
• Not suitable for vegan or gluten-free diets.

Nutritional Facts (per serving)

• • Calories: 250

• • Protein: 4g
  • Carbohydrates: 20g
  • Fat: 18g

• Sugar: 10g

Storage

• Store the filled pastries in an airtight container in the refrigerator for up to 2 days.
• Unfilled pastries can be frozen for up to 1 month.