Category: quick and easy recipe

  • Quick Dessert: Make This Treat in Just Minutes with 1 Apple, 1 Egg, and Flour – No Oven Needed!

    Quick Dessert: Make This Treat in Just Minutes with 1 Apple, 1 Egg, and Flour – No Oven Needed!

    Quick Dessert: Make This Treat in Just Minutes with 1 Apple, 1 Egg, and Flour – No Oven Needed!

    Table of Contents

    Craving a delicious dessert but short on time? Look no further! With just 1 apple, 1 egg, and flour, you can whip up these delightful treats in just minutes! Perfect for satisfying your sweet tooth in a pinch, these quick and easy cakes are sure to become a favorite in your household.

    Ingredients
    • 1 apple
    • 1 large egg
    • 3 tablespoons granulated sugar
    • Vanilla sugar to taste
    • 3 tablespoons extra virgin olive oil
    • 1 pinch fine salt
    • ¾ cup natural yogurt
    • ¼ cup milk
    • 2 ¾ cups cake flour
    • 1 ½ teaspoons baking powder
    • Pinch of cinnamon powder
    • Snack frying oil
    Preparation
    Step 1: Prepare the Batter
    1. Peel and core the apple, then cut it into small pieces.
    2. In a large bowl, combine the whole egg, granulated sugar, vanilla sugar, olive oil, and a pinch of salt. Whisk the ingredients together until well combined.
    3. Add the natural yogurt and continue whisking until smooth. Then, stir in the apple pieces and milk.
    4. Gradually sift in the cake flour and baking powder, stirring vigorously with a spoon until the ingredients are well mixed.
    Step 2: Shape the Cakes
    1. Grease your hands with a little oil to prevent sticking.
    2. Take a spoonful of the dough at a time and roll it between your hands to form small sausages.
    3. Repeat this process until all the dough in the bowl has been used up, greasing your hands with oil as needed.
      Step 3: Fry the Cakes
      1. Heat frying oil in a frying pan over medium heat.
      2. Once the oil is hot, carefully place the cakes into the pan using tongs.
      3. Fry the cakes on both sides until golden brown and cooked through.
      Step 4: Coat with Sugar and Cinnamon
      1. In a dish, combine powdered sugar and cinnamon powder.
      2. Roll the fried cakes in the sugar-cinnamon mixture to coat them evenly.
      3. Transfer the coated cakes to a serving plate.
      Serving

      Serve these delicious apple cakes immediately while still warm. They are perfect for a quick and satisfying dessert or snack. Enjoy the irresistible combination of tender apples, sweet sugar, and warm cinnamon flavors!

  • Healthy Sugar-Free and Gluten-Free Oatmeal Cookies

    Healthy Sugar-Free and Gluten-Free Oatmeal Cookies

    Healthy Sugar-Free and Gluten-Free Oatmeal Cookies

    Table of Contents

    Ingredients:

    – Oat flakes: 120 grams (4.2 ounces)
    – Apple: 200 grams (7 ounces)
    – Water: 20 ml
    – Natural honey: 1 tablespoon
    – Sugar-free chocolate: 50 grams (1.8 ounces)
    – Almonds: 40 grams
    – Coconut oil: 1 teaspoon (optional)

    Instructions:

    1. Preheat your oven to a moderate temperature.
    2. In a food processor, combine oat flakes, chopped apples, and water. Blend until you achieve a thick, consistent mixture.
    3. Add natural honey to the mixture and blend again until well combined.
    4. Roughly chop sugar-free chocolate and almonds, then fold them into the mixture. If desired, add coconut oil for extra richness.
    5. Using your hands or a spoon, shape the mixture into cookie-sized portions and place them on a baking sheet lined with parchment paper.
    6. Bake in the preheated oven until the cookies turn golden brown.
    7. Allow the cookies to cool before enjoying your healthy, sugar-free, and gluten-free treat!

    Feel free to adjust quantities and ingredients based on your preferences. Enjoy your delicious and nutritious oatmeal cookies!

  • Chocolate Peanut Butter Oat Bars Recipe

    Chocolate Peanut Butter Oat Bars Recipe

    Chocolate Peanut Butter Oat Bars Recipe

    Table of Contents

    Ingredients:

    1 cup semi-sweet chocolate chips
    1 cup smooth natural peanut butter
    ¾ cup butter
    ½ cup packed brown sugar
    ¼ tsp salt
    1 tsp vanilla extract
    3 cups quick cooking oats (gluten-free)

    Instructions:

    Prepare the Baking Dish:
    Line an 8×8 baking dish with parchment paper. Set it aside.

    Melt Chocolate and Peanut Butter:
    Melt the chocolate chips and peanut butter in a double boiler. Stir until the mixture is smooth. Set it aside.

    Prepare the Oat Mixture:
    In a large pot, melt the butter over medium heat. Stir in the brown sugar until the mixture is smooth.
    Stir in the salt and vanilla extract.
    Turn off the heat and stir in the oats until well combined.

    Assemble the Bars:
    Transfer two-thirds of the oat mixture into the prepared baking dish. Press it down firmly into an even layer to create a solid crust.
    Pour three-quarters of the chocolate mixture onto the oat crust and spread it into an even layer.
    Crumble the remaining oat mixture on top of the chocolate layer in an even layer.
    Drizzle the remaining chocolate mixture over the top.

    Chill the Bars:
    Transfer the bars to the refrigerator to set for about 2 hours.

    Serve:
    Once set, cut the bars into squares and serve immediately.
    Store any leftovers in the refrigerator for up to 5 days.

    Serving Suggestions:
    Serve these bars as a sweet snack or a dessert.
    Pair with a glass of cold milk or a cup of coffee for an extra treat.
    Enjoy them straight from the fridge for a refreshing and satisfying bite.

    Cooking Tips:
    Use a double boiler to melt the chocolate and peanut butter gently and prevent burning.
    Press the oat mixture firmly to ensure the bars hold together well.
    For a variation, add a handful of chopped nuts or dried fruit to the oat mixture.

    Nutritional Benefits:
    Oats are a great source of dietary fiber and can help with digestion.
    Peanut butter provides healthy fats and protein, which can help keep you full longer.
    Dark chocolate (if using semi-sweet) contains antioxidants and can improve heart health.

    Dietary Information:
    This recipe is gluten-free if using certified gluten-free oats.
    To make it dairy-free, use dairy-free chocolate chips and a plant-based butter substitute.

    Storage:
    Store the bars in an airtight container in the refrigerator for up to 5 days.
    For longer storage, freeze the bars for up to 1 month. Thaw in the refrigerator before serving.

  • Amish Onion Fritters

    Amish Onion Fritters

    Are you an onion ring fan? Then, oh boy, have I got a fried onion snackable side dish you’re going to love and you’ve probably never even heard of it — Amish Onion Fritters. Imagine an onion ring — that delicious sweet bite of onion with a crisp fried exterior — but then imagine that there’s a tender comforting doughiness bringing it all together. That’s an Amish Onion Fritter and if it’s your new favorite thing, I wouldn’t be too surprised.I don’t often fry things at home but fritters are something you can shallow fry and don’t need special equipment, a super deep pan, or a ton of oil to fry. (Because let’s be real — deep frying is kind of a hassle. And a mess.) These are approachable and still give you that comforting classic deep fried crunch.First, you want two cups of chopped onion, which is about one medium onion. Then, in a single bowl, you’re going to mix that with some milk, flour, cornmeal, baking powder, and a touch of sugar. It’s a very quick batter and it’s one that works well. The cornmeal lends both texture and flavor while the baking powder keeps things light.Drop the batter in by the spoonful into hot oil and let it cook until it’s golden brown on both sides, which takes just a few minutes. It helps to spread the fritter out with a fork a bit to flatten it right after you drop the batter in so you have something that’s a little easier to bite into. Enjoy!

    Ingredients
    • 2/3 cup all-purpose flour
    • 1 tablespoon granulated sugar
    • 1 tablespoon cornmeal
    • 2 teaspoons baking powder
    • 2/3 cup whole milk
    • 2 cups white onions, chopped (about 1 medium onion)
    • Kosher salt and freshly ground black pepper, to taste
    • Oil for frying, as needed
    Preparation
    1. In a medium bowl, whisk together the flour, sugar, cornmeal, baking powder, and milk. Add onions and salt and pepper and stir to combine.
    2. Meanwhile, heat about 1/2-inch of oil in a skillet over medium-high heat.
    3. Once oil reaches 375°F, drop batter by the tablespoon into the hot oil, spreading the fritter out slightly. Brown on both sides until crisp.
    4. Remove to a a paper towel to drain. Serve hot and enjoy!
  • Irish Bacon Cabbage And Potato Soup

    Irish Bacon Cabbage And Potato Soup

    When the depths of winter plow through the depths of your pantry, you get soups that are hearty, simple, and filling like this. Irish Cabbage Bacon and Potato Soup is a straightforward no-fuss recipe that brings warmth, comfort, and satiation to your dinner table on weekdays and weekends alike.

    Here this Irish Cabbage Bacon and Potato Soup throws no curve balls. Back in the day, these ingredients would’ve have been some of the last foods left in a food cellar after a long winter. But frugal doesn’t mean flavorless, as this simple soup eats like a full meal. Rendered bacon adds flavor and a touch of fat which is economically used to sauté the onions and carrots. Cabbage and potatoes add texture and bulk to fill you up.

    There’s no weird or shocking ingredient here. Carrots, onions, cabbage, bacon, and potatoes are the star ingredients and only ingredients. To cut back on cooking time, the potatoes are microwaved whole and with the skin on. Parcooking the potatoes while you’re prepping your other vegetables makes for a speedy supper. Once the potatoes are easy to handle (without burning), you can peel off the skin and chop them into chunks.This one-pot meal starts by rendering bacon in a pot. You want to cook the bacon on a low heat, that way the fat renders out of the meat. Depending on the bacon, there may be more or less fat. You’ll want to leave two tablespoons in the pot

    Remove the bacon and add in the carrots and onions. As you’re sautéing the carrots and onions, you’ll want to scrape the sides and bottom of the pot, because you’ll want to get all of the flavorful brown bits off of the pot and into your soup.

    Irish Bacon Cabbage Potato Soup Horizontal 04

    When you smell the fragrance of the onions, go ahead and add in your stock, cabbage, bacon, potatoes, and bay leaf. Stir to combine and then bring to a boil and reduce to a simmer, cooking for twenty to twenty-five minutes.

    Irish Bacon Cabbage Potato Soup Horizontal 05

    While many recipes call for salting and peppering your soup as you go, wait until the end to add salt, as the bacon (depending on the brand) may have different salt levels.

    Irish Bacon Cabbage Potato Soup Vertical 03

    Once the cabbage is cooked through, you’re ready to serve!

    Irish Bacon Cabbage Potato Soup Vertical 09

    Garnished with some fresh parsley, this recipe is good to go.

    Irish Bacon Cabbage Potato Soup Vertical 04

    Varying textures of the vegetables makes for delightful bite. The savory meatiness of the bacon and the fragrant aromatic vegetables create a complex but ready-to-drink broth, that’ll cut through any winter weather chill or seasonal cold.

    Irish Bacon Cabbage Potato Soup Vertical 06

    It’s a great budget-friendly meal, making use of the more affordable side of the produce aisle, and using only a touch of meat.

    Irish Cabbage Bacon and Potato Soup is hearty without being heavy, making for a soup you can make literally any time of year.

    Yield(s): Serves 4 to 5

    15m prep time

    50m cook time

    4.7
    Rated by 78 reviewers
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    Ingredients
    • 1/2 lb (about 2) potatoes, washed
    • 1/2 lb bacon, cut in quarter pieces
    • 1 onion, finely chopped
    • 1 carrot, peeled and finely sliced
    • 4 to 5 cups chicken stock
    • 1 bay leaf
    • 1/2 cabbage, roughly chopped
    • Parsley, chopped (for garnish)
    • Kosher salt and freshly cracked black pepper, to taste
    Preparation
    1. Microwave potatoes one at a time until slightly cooked about 7 to 8 minutes at 600 watts. Let rest for a few minutes until easy to touch. Remove the skin and cut into medium pieces, and set aside.
    2. In a large pot set over medium low heat, gradually cook bacon, rendering the fat until crispy. Remove bacon from the pot and set aside. Leave about 2 tablespoons worth of fat in the pot, removing the excess.
    3. Sauté onions and carrots until softened and you can smell the fragrance of the onions, about 5 to 7 minutes, stirring to evenly cook the vegetables.
    4. Add in chicken stock, bay leaf, cabbage, diced potatoes, and cooked bacon.
    5. Bring to a boil, reduce to a simmer, cooking until the potatoes and cabbage are softened, about 20 to 25 minutes.
    6. Season with salt and pepper, remove bay leaf, and garnish with parsley.
    7. Serve and enjoy!

    Recipe adapted from Irish Examiner.

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  • Crispy Zucchini Parmesan

    Crispy Zucchini Parmesan

    Crispy Zucchini Parmesan

    Table of Contents

    Ingredients

    2 zucchinis
    4 eggs
    Salt, to taste
    Black pepper, to taste
    Dried parsley, to taste
    50 g cheese (grated)
    100 g breadcrumbs
    70 g flour
    Sunflower oil (for frying)

    Directions

    Prepare the Zucchinis:
    Wash and grate the zucchinis. Place the grated zucchinis in a colander, sprinkle with a little salt, and let them sit for about 10 minutes to draw out excess moisture. Afterward, squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth.

    Mix the Ingredients:
    In a large mixing bowl, beat the 4 eggs. Add the grated zucchini, a pinch of salt, black pepper, and dried parsley to taste. Mix well.
    Stir in the grated cheese, 70 g of flour, and 50 g of breadcrumbs until the mixture is well combined.

    Form the Fritters:
    Take a spoonful of the zucchini mixture and form it into a small patty. Dredge the patty in the remaining breadcrumbs to coat evenly. Repeat with the rest of the mixture.

    Fry the Fritters:
    In a large skillet, heat a generous amount of sunflower oil over medium heat.
    Once the oil is hot, carefully place the patties in the skillet. Fry the fritters in batches, ensuring not to overcrowd the pan.

    Cook each fritter for about 3-4 minutes on each side, or until golden brown and crispy.

    Drain and Serve:
    Once the fritters are cooked, remove them from the skillet and place them on a plate lined with paper towels to drain any excess oil.
    Serve the crispy zucchini parmesan fritters warm, with your favorite dipping sauce if desired.

    Serving Suggestions
    Serve with a side of marinara sauce or ranch dressing for dipping.
    Pair with a fresh garden salad for a light meal.
    Enjoy as a side dish with grilled chicken or fish.

    Cooking Tips
    Make sure to squeeze out as much moisture as possible from the grated zucchini to ensure the fritters hold together well.
    Adjust the seasoning according to your taste. You can add other herbs or spices to customize the flavor.

    Nutritional Benefits
    Zucchinis are low in calories and rich in vitamins A and C, as well as dietary fiber.
    Eggs provide a good source of protein and essential nutrients.

  • Vegetable pizza

    Vegetable pizza

    Vegetable pizza

    Table of Contents

    Ingredients:

    1 zucchini, grated
    1/2 young cabbage, finely shredded
    2 tablespoons olive oil
    1 carrot, grated
    Salt, to taste
    1 onion, finely chopped
    2 chicken eggs
    Pepper, to taste
    2 tablespoons flour
    1 cup rice
    2 cups water
    Green onions, chopped

    Directions:

    Heat 1 tablespoon of olive oil in a pan over medium heat.
    Add the grated zucchini, shredded young cabbage, and grated carrot. Season with salt and sauté for 5 minutes.
    In the same pan, add the chopped onion and continue to sauté for another 5 minutes until the vegetables are softened.
    In a bowl, beat the eggs with pepper and salt. Add the mixture to the pan with sautéed vegetables and stir gently until the eggs are cooked.
    Stir in the flour until well combined.
    Add the rice and water to the pan. Bring to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes or until the rice is cooked and the liquid is absorbed.
    Garnish with chopped green onions before serving.
    Serving Suggestions:
    Serve hot as a main dish or side dish with a fresh salad or yogurt. This dish pairs well with grilled chicken or fish for a complete meal.
    Cooking Tips:
    Ensure the zucchini, young cabbage, and carrots are grated finely to cook evenly and blend well with the rice.
    Adjust seasoning according to personal preference.
    Keep the pan covered while simmering the rice to ensure even cooking.
    Use a non-stick pan to prevent sticking and ensure easy cleanup.
    Nutritional Benefits:
    Zucchini provides vitamins B, C, K, and minerals like potassium and magnesium.
    Young cabbage is rich in vitamins C and K, and dietary fiber.
    Eggs offer protein and essential nutrients.
    Carrots add beta-carotene and fiber.
    Rice provides carbohydrates for energy.
    Dietary Information:
    Suitable for vegetarians.
    Can be made gluten-free by using gluten-free flour.
    This dish is low in calories and high in vitamins and minerals.
    Storage:
    Store leftovers in an airtight container in the refrigerator for up to 2 days.
    Reheat gently on the stove or in the microwave, adding a splash of water if needed to maintain moisture.
  • Pepperoni Pizza Pasta

    Pepperoni Pizza Pasta

    Ingredients

    1. Preheat the oven to 350 degrees F.
    2. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package directions. Drain the pasta and set aside.
    3. While the pasta cooks, add the olive oil to a large heavy-bottomed pot set over medium-low heat. Once the oil is warm, add the onions, bell peppers and a pinch each of salt and pepper and cook, stirring constantly, until the onions are translucent, about 8 minutes. Add the sausage and cook, breaking apart the sausage with a spatula, until browned and cooked throughout, about 10 minutes.
    4. Reduce the heat to low, add the tomato sauce then add the cooked pasta and 1/2 cup of the pepperoni to the pot; stir to combine.
    5. Transfer half of the pasta to a 9-by-13-inch baking dish, top with half of the mozzarella, then top with the remaining pasta, followed by the remaining mozzarella, then the remaining 1/4 cup pepperoni.
    6. Bake the pasta until the cheese is melted, about 15 minutes. Remove the baked pasta from the oven and serve.
  • Chopped Salad with Chickpeas, Olives & Feta

    Chopped Salad with Chickpeas, Olives & Feta

    This quick and easy chopped salad is inspired by the flavors of the Mediterranean, including chickpeas, cucumber and feta. A garlicky oil and vinegar dressing brings everything together.

    Ingredients

    • 2 tablespoons extra-virgin olive oil
    • 2 tablespoons red-wine vinegar
    • ¼ teaspoon garlic powder
    • ¼ teaspoon salt
    • ¼ teaspoon ground pepper
    • 1 (15 ounce) can no-salt-added chickpeas, rinsed
    • 1 cup diced cucumber
    • 1 cup quartered cherry tomatoes
    •  cup chopped parsley
    • ¼ cup finely chopped red onion
    • ¼ cup halved Kalamata olives
    • ¼ cup crumbled feta

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    Directions

    1. Whisk oil, vinegar, garlic powder, salt and pepper in a large bowl. Add chickpeas, cucumber, tomatoes, parsley, onion, olives and feta; toss to coat.

  • Chia Pudding in 3 Varieties: Healthy and Tasty Breakfast

    Chia Pudding in 3 Varieties: Healthy and Tasty Breakfast

    Chia Pudding in 3 Varieties: Healthy and Tasty Breakfast

    Table of Contents

    Ingredients :

    7 tablespoons chia seeds
    480 ml (2 cups) milk
    A pinch of vanilla
    2 tablespoons of honey
    Preparation :
    In a large bowl, add the chia seeds, milk, vanilla and honey. Mix with a spoon.
    Let stand for 30 minutes.
    1. Berry Chia Pudding:
    Ingredients :
    60 ml (1/4 cup) milk
    4 tablespoons mixed berries
    Berries for garnish (optional)

    Preparation

    In a large glass, pour the milk and berries then mix with a hand blender.
    Pour the basic chia pudding into the glass (fill 2/3 full), then add the berry mixture on top.
    Garnish with berries (optional).
    Serve immediately or let sit in the refrigerator for 1 to 2 hours, or overnight for breakfast.
    2. Strawberry Chia Pudding:
    Ingredients :
    10 washed strawberries
    Sliced ​​strawberries for garnish (optional)
    Preparation :
    In a large glass, put the strawberries and mix until you obtain a juice.
    As with the first, pour the basic chia pudding into a glass, then add the strawberry mixture on top.
    Add strawberry slices for garnish (optional).
    Serve immediately or let sit in the refrigerator for 1 to 2 hours, or overnight for breakfast.
    3. Chocolate Pudding with Chia Seeds:
    Ingredients :
    60 ml (1/4 cup) milk
    1 banana
    1/2 tablespoon unsweetened cocoa
    Banana slices for garnish (optional)
    Preparation :
    In a large glass, pour the milk, add the banana and cocoa, and mix well.
    Pour the chia pudding into a glass, then the chocolate mixture on top.
    Garnish with banana slices (optional).
    Serve
    immediately or let sit in the refrigerator for 1 to 2 hours, or overnight for breakfast.
    Tip:
    These puddings are perfect for a healthy breakfast or snack and can be made ahead of time for ease.
  • Savory Rice Veggie BitesIngredients:

    Savory Rice Veggie BitesIngredients:

    Savory Rice Veggie BitesIngredients:

    Table of Contents

    1 cup cooked rice
    1/4 cup carrot, finely chopped
    1/4 cup cabbage, shredded
    1/4 cup green beans, finely chopped
    2 tbsp onion, finely chopped
    2 green chilies, minced
    1/4 tsp turmeric powder
    1/2 tsp chili powder
    1/2 tsp cumin seeds
    1/2 tsp coriander powder
    1/2 tsp salt
    2 tbsp green onion, chopped
    2 tbsp coriander leaves, chopped
    3/4 cup gram flour (add gradually)
    Oil for frying
    Salt to taste
    Water as needed

    Directions

    Mix Ingredients:
    In a bowl, mix cooked rice, carrot, cabbage, green beans, onion, green chilies, turmeric powder, chili powder, cumin seeds, coriander powder, salt, green onion, and coriander leaves.
    Prepare Batter:
    Gradually add gram flour and water as needed to form a thick batter.
    Shape Patties:
    Grease your hands with oil and shape the mixture into small patties or balls.
    Fry:
    Heat oil in a pan over medium heat.
    Fry the patties or balls in the hot oil for 5-7 minutes, or until golden brown and crispy.
    Remove from the oil and drain on paper towels.
    Serve:
    Serve hot with your favorite chutney or sauce.
  • Oatmeal, Cocoa, and Banana Dessert

    Oatmeal, Cocoa, and Banana Dessert

    Oatmeal, Cocoa, and Banana Dessert

    Table of Contents

    Create a delectable and healthy dessert with this Oatmeal, Cocoa, and Banana recipe. This treat is free from added sugar and is packed with nutritious ingredients, making it a perfect guilt-free indulgence. Enjoy the rich flavors of cocoa and the natural sweetness of bananas in every bite.

    Ingredients
    Dough:
    • Oatmeal: 120 g (1 1/4 cups)
    • Hot milk: 250 ml (1 cup)
    • Bananas: 2, peeled and mashed
    • Eggs: 2, beaten
    • Cocoa powder: 45 g (1/2 cup)
    • Baking powder: 1 tsp
    • Walnuts: 45 g (1/3 cup), chopped
    Glaze:
    • Dark chocolate: 75 g (2.6 ounces), broken into pieces
    • Oil: 1 tbsp
    Instructions
    Step 1: Preparing the Dough
    1. Soaking the Oatmeal: In a large bowl, combine 120 g of oatmeal with 250 ml of hot milk. Stir well and let it rest for 10 minutes to allow the oats to soften.
    2. Mashing the Bananas: Peel the bananas and mash them with a fork until smooth. For a smoother texture, you can use a blender.
    3. Mixing Wet Ingredients: Add the mashed bananas to the soaked oats and mix well. Stir in the beaten eggs until fully incorporated.
    4. Combining Dry Ingredients: In a separate bowl, mix 45 g of cocoa powder with 1 tsp of baking powder. Gradually add the dry mixture to the banana-oat mixture, stirring until well combined.
    Step 2: Baking the Dessert
    1. Preparing the Baking Form: Line a baking form with baking paper and grease it lightly with a bit of oil.
    2. Filling the Form: Pour the prepared dough into the lined baking form, spreading it evenly. Sprinkle the surface with 45 g of chopped walnuts.
    3. Baking: Preheat the oven to 180°C (350°F). Place the baking form in the oven and bake for 40 minutes.Tip: Baking time may vary depending on your oven. Check for doneness by inserting a skewer into the center. If it comes out clean, the dessert is ready. If there is still dough on the skewer, bake for a few more
      Step 3: Adding the Glaze
      1. Melting the Chocolate: In a bowl, combine 75 g of broken dark chocolate pieces with 1 tbsp of oil. Melt the mixture in a water bath or microwave. This should take about 1-2 minutes.
      2. Decorating: Once melted, pour the chocolate glaze into a pastry bag. Decorate the baked oat cocoa dessert according to your preference.Tip: Get creative with your decorations. You can make simple drizzles or intricate patterns.
      Step 4: Serving
      1. Cutting the Dessert: Allow the dessert to cool before cutting it into pieces.
      2. Serving Suggestions: Serve the dessert pieces with coffee, tea, or hot milk. Enjoy the rich, chocolatey flavor and the delightful texture of this healthy treat.
      Nutrition Information (Per Serving)
      • Calories: 200 kcal
      • Carbohydrates: 25 g
      • Protein: 5 g
      • Fat: 10 g
      • Saturated Fat: 3 g
      • Cholesterol: 50 mg
      • Sodium: 150 mg
      • Potassium: 300 mg
      • Fiber: 4 g
      • Sugar: 7 g (natural sugars from bananas)
      • Vitamin A: 100 IU
      • Vitamin C: 6 mg
      • Calcium: 50 mg
      • Iron: 2 mg
      Conclusion

      This Oatmeal, Cocoa, and Banana Dessert is a delightful and healthy option for those who want to enjoy a sweet treat without the guilt. The combination of oats, bananas, and cocoa creates a rich and satisfying flavor, while the dark chocolate glaze adds a touch of indulgence. Perfect for any occasion, this dessert is sure to become a favorite in your household. Enjoy!

  • COCONUT AND CHOCOLATE TRUFFLES

    COCONUT AND CHOCOLATE TRUFFLES

    COCONUT AND CHOCOLATE TRUFFLES

    Table of Contents

    Ingredients:

    • For the filling
    • 220 g grated coconut
    • 200g of sugar
    • 120 ml of water
    • 1 tablespoon of vanilla essence
    • for coverage
    • 200 g of dark chocolate to melt
    • 25g butter

    Preparation:

    1. Put the water with the sugar and vanilla in a saucepan, heat stirring until the sugar is completely dissolved. It is not necessary to boil a lot, just get the sugar to be perfectly dissolved.
    2. Remove from the heat and add the coconut, mixing well so that everything is integrated as a dough.
    3. You have to let the mixture cool and it is better that it rest for a couple of hours in the fridge so that it compacts and is easier to work with.
    4. Once cold we form the balls. Put on some latex gloves or grease your hands with sunflower oil.
    5. Melt the chocolate with the butter in a bain-marie or in the microwave and mix very well.
    6. Prick the coconut balls with a toothpick and dip them well on all sides in chocolate, drain a little and place on a flat surface on satin baking paper.
    7. Keep the coconut and chocolate balls cold until serving time so that the chocolate compacts
  • Custard Cream Pancake – No Oven, No Machine Recipe

    Custard Cream Pancake – No Oven, No Machine Recipe

    Custard Cream Pancake – No Oven, No Machine Recipe

    Table of Contents

    Ingredients:

    – 2 eggs
    – 30g sugar
    – 2g salt
    – 200g milk
    – 180g soft flour (cake flour)
    – 3g baking powder
    – 30g cooking oil

    Custard Cream:

    – 3 egg yolks
    – 60g sugar
    – 20g cornstarch
    – 300g milk
    – 1/2 tsp vanilla extract

    Instructions:

    Pancake Batter:
    1. In a bowl, whisk together 2 eggs, 30g sugar, and 2g salt until well mixed.
    2. Add 200g milk to the egg mixture and mix well again.
    3. Sift in 180g soft flour (cake flour) and 3g baking powder. Stir well to avoid lumps.
    4. Add 30g of cooking oil to the batter and mix thoroughly.
    5. Pour the batter into an easy-to-pour cup.

    Custard Cream:

    1. In a separate bowl, combine 3 egg yolks and 60g sugar. Stir until light yellow.
    2. Add 20g cornstarch, 300g milk, and 1/2 tsp vanilla extract to the egg mixture.
    3. Cook the custard mixture over low heat. When the edges start to boil, turn off the heat. Mix well and return to the pot.
    4. Heat the custard over medium heat, stirring constantly until it thickens. Remove from heat and cover with cling wrap. Cool it down in the freezer for about 20 minutes.
    5. After 20 minutes, soften the cooled custard cream.

    Cooking Pancakes:

    1. Heat an egg frying pan over low heat.
    2. Pour the pancake batter into the pan and cook until slightly set.
    3. Use a spoon or rolling pin to shape the edges of the pancake.
    4. When the edges are slightly cooked, scrape them in a circular motion for even cooking.
    5. Flip the pancake and cook the other side.
    6. Bake for an additional 2 minutes until golden brown.

    Assembly:

    1. Spread the precious custard cream over the pancake.
    2. Enjoy your delicious Custard Cream Pancake!

    This recipe is a tasty treat without the need for an oven or machine.

  • Plucked cake that is addictive

    Plucked cake that is addictive

    Plucked cake that is addictive

    Table of Contents

    Ingredients:

    300g flour
    180g sugar
    200 g Butter
    2 None
    40 g cocoa powder
    1 pt baking powder
    For the filling:
    150g sugar
    3 None
    500 g Quark
    200 g sweet cream
    1 point vanilla sugar
    1 pinch(s) of salt
    70 g Butter
    Preparation:
    Mix the flour and baking powder together and place in a large bowl. Add sugar and sifted cocoa. Mix in the butter and eggs and knead everything well. Set aside about 1/4 of the dough and pour the other dough into a springform pan. Line the edge well.
    For the filling, stir the butter until fluffy, then add the quark, sweet cream, eggs and the remaining ingredients and mix well. Then fill it into the springform pan. Finally, tear the reserved dough into pieces and spread it over the filling.
    Bake the cake at 180 degrees for about an hour