Category: quick and easy recipe

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

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

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!

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!

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.

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.

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.

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

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

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.

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.

Irish Bacon Cabbage And Potato Soup

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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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.

Savory Rice Veggie BitesIngredients:

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

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

Custard Cream Pancake – No Oven, No Machine Recipe

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.