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2 Eggs
1/3 cup (67g) Sugar
1/3 cup (80ml) Oil
1/3 cup (80ml) Milk
1 teaspoon Vanilla Extract
1 1/2 cups (200g) Baking Flour
1 tablespoon Baking Powder
2 Large Pears (peeled, cored, and sliced)
4 tablespoons (50g) Butter
1/2 cup (100g) Brown Sugar
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Ingredients:Preparation:
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In a large mixing bowl, crack the 4 eggs and whisk them together with a pinch of salt and black pepper. The eggs are the base of your batter and will help hold all the ingredients together.
Add 100 g (3.5 oz) of yogurt to the eggs, whisking until smooth. The yogurt adds a slight tang and creaminess to the batter. Gradually mix in 80 g (2.8 oz) of flour, stirring continuously to avoid lumps. You should end up with a smooth, thick batter.
Grate the zucchini and place it in a separate bowl. Sprinkle with a pinch of salt and let it sit for 5 minutes. This step draws out excess moisture from the zucchini, which can make the pie soggy. After 5 minutes, squeeze the grated zucchini with your hands or a clean kitchen towel to remove the excess water.
Grate the potato and carrot, and squeeze out the excess juice from the grated potato to prevent it from adding too much moisture to the pie. Finely chop the onion.
Add the grated zucchini, potato, carrot, and chopped onion to the batter. Mix everything together until the vegetables are evenly distributed throughout the batter.
Stir in half of the grated cheese (about 75 g/2.6 oz) and the chopped dill. The cheese adds richness and flavor, while the dill provides a fresh, herbaceous note that complements the vegetables beautifully.
Preheat your oven to 200°C (390°F).
Line a 20 cm (8-inch) baking pan with parchment paper to prevent the pie from sticking and to make it easier to remove after baking.
Pour the vegetable and batter mixture into the prepared baking pan, spreading it out evenly with a spatula. Make sure the vegetables are evenly distributed so that each slice has a good mix of flavors and textures.
Sprinkle the remaining 75 g (2.6 oz) of grated cheese over the top of the pie. This cheese will melt and create a golden, crispy layer on top of the pie.
Place the pie in the preheated oven and bake for about 30 minutes, or until the pie is golden brown and cooked through. You can test for doneness by inserting a toothpick into the center of the pie; it should come out clean.
Allow the pie to cool slightly before slicing. This helps the pie set and makes it easier to cut into neat slices.
Serve the Cheesy Vegetable Pie warm, enjoying the combination of tender vegetables, rich cheese, and a hint of fresh dill. It pairs perfectly with a fresh salad, soup, or can be enjoyed on its own as a light meal.
This Cheesy Vegetable Pie is a versatile, flavorful dish that’s easy to make and sure to satisfy everyone at the table. Enjoy!
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Start by washing the eggplant thoroughly. Grate the eggplant with the peel on, as the peel adds extra flavor and texture to the fritters. Place the grated eggplant in a bowl and sprinkle it with salt. Let it sit for about 10 minutes. This process draws out excess moisture and any bitterness from the eggplant.
After 10 minutes, use your hands to squeeze the grated eggplant, removing as much liquid as possible. This step is crucial for achieving the right texture for the fritters.
In the bowl with the squeezed eggplant, crack in 2 eggs. Season the mixture with more salt and ground black pepper to taste. Add the finely chopped parsley for a fresh, herby flavor.
Gradually mix in 150 g (5.3 oz) of flour until you have a well-combined mixture. The batter should be thick enough to hold together but still soft. If it feels too loose, you can add a bit more flour.
Heat a generous amount of oil in a large frying pan over medium heat. Once the oil is hot, spoon the eggplant mixture into the pan, forming small fritters. Flatten them slightly with the back of the spoon.
Fry the fritters until they are golden brown on both sides, about 3-4 minutes per side. The fritters should be crispy on the outside while remaining tender on the inside. Once fried, place the fritters on a plate lined with paper towels to drain any excess oil.
While the fritters are frying, prepare the sauce. Finely chop the shallot and capers. In a small bowl, mix together 3 tablespoons of mayonnaise and 1 tablespoon of ketchup. Add the chopped shallot and capers, stirring until well combined. This sauce adds a tangy, savory complement to the rich fritters.
Serve the grated eggplant fritters hot, alongside the prepared sauce. The combination of the crispy fritters and the tangy sauce is simply irresistible!
For the Steak Bites:
1 1/2 lbs sirloin steak, cut into bite-sized pieces
4 cloves garlic, minced
4 tablespoons unsalted butter
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
For the Mashed Potatoes:
2 lbs russet potatoes, peeled and cut into chunks
1/2 cup whole milk
4 tablespoons unsalted butter
1/4 cup sour cream
Salt and pepper to taste
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Step 1: Prepare the Mashed Potatoes
Place the potato chunks in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook until the potatoes are fork-tender, about 15-20 minutes. Drain the potatoes and return them to the pot. Add the milk, butter, and sour cream. Mash until smooth and creamy. Season with salt and pepper to taste. Keep warm.
Step 2: Cook the Steak Bites
In a large skillet, heat the olive oil over medium-high heat. Season the steak bites with salt and pepper. Add the steak bites to the skillet in a single layer, cooking in batches if necessary. Cook for 2-3 minutes per side, or until browned and cooked to your desired level of doneness. Remove the steak bites from the skillet and set aside.
Step 3: Make the Garlic Butter Sauce
In the same skillet, reduce the heat to medium. Add the butter and minced garlic. Cook, stirring frequently, until the garlic is fragrant and the butter is melted, about 1-2 minutes. Be careful not to burn the garlic.
Step 4: Combine and Serve
Return the cooked steak bites to the skillet and toss to coat them in the garlic butter sauce. Cook for an additional minute to heat through. Serve the garlic butter steak bites over a bed of mashed potatoes. Garnish with chopped fresh parsley
This is the best chocolate chip cookie recipe ever! No funny ingredients, no chilling time, etc. Just a simple, straightforward, amazingly delicious, doughy yet still fully cooked, chocolate chip cookie that turns out perfectly every single time!
The loaf cake might just be the unsung hero of the baking world. They’re delightfully unfussy and are somehow appropriate to serve at any time a day. Cake for breakfast? Sign me up! This Lemon Cream Cheese Bread is a deliciously dense loaf cake with a swirl of rich cream cheese through the middle. Yes, it’s as good as it sounds!
Near the waters of Maine, clean picnic benches set against even cleaner clapboard houses are meant for the “From Away-ers”, eating crab and lobster in any way, shape, and form. For locals in Downeast Maine, faced with an expensive seasonal bounty, you might come across this (imitation) Crab Salad. A simple delight of a salad that has all of the creaminess and herbaceousness of a crab salad, just minus the gut-wrenching price tag of crab.
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This budget-friendly Tuna Casserole recipe is not only easy to make but also incredibly delicious. Using canned tuna and simple ingredients, you can create a hearty and satisfying dinner that your whole family will love. Perfect for a cozy weeknight meal, this casserole combines the flavors of tuna, potatoes, and a creamy tomato sauce, all topped with a layer of melted Parmesan cheese.
This Tuna Casserole is a delicious and economical meal that is sure to become a family favorite. With its creamy mashed potatoes and flavorful tuna mixture, it’s perfect for any night of the week. Share your cooking creations with us using #madebyemily on social media. Enjoy your meal!
I Eat Three Times a Day! Recipe for German Healthy Cookies
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Have you ever wanted a snack that’s both delicious and nourishing? Look no further than German healthy cookies! These delectable treats are not only bursting with flavor but also packed with essential nutrients to fuel your day.
Ingredients Overview
Before diving into the recipe, let’s take a quick look at the ingredients you’ll need:
Dried Apricots: 80 grams, chopped
Walnuts: 50 grams, roughly chopped
Peanuts: 100 grams, crushed
Pumpkin Seeds: 30 grams
Sunflower Seeds: 30 grams
Sesame Seeds: 10 grams
Almonds: 50 grams, sliced or chopped
Dried Cherries: 100 grams, chopped
Candied Fruits: 50 grams, chopped
Egg White: 1, from a large egg
Honey: 10 grams
Now, let’s get started with the baking process!
Preparing Your Oven
First things first, preheat your oven to 180°C (356°F) to ensure it’s nice and toasty for baking. Line a baking sheet with parchment paper to prevent the cookies from sticking.
Mixing the Dry Ingredients
In a large mixing bowl, combine the chopped dried apricots, walnuts, peanuts, pumpkin seeds, sunflower seeds, sesame seeds, almonds, dried cherries, and candied fruits. Give them a good toss until they’re evenly mixed.
Binding the Mixture
In a separate small bowl, whisk the egg white until it becomes frothy. Then, add the honey and whisk again until everything is well combined. Pour this sweet mixture over your dry ingredients in the large bowl. Stir everything together until the dry ingredients are nicely coated and start sticking together.Shaping the Cookies
Now comes the fun part – shaping the cookies! Take small portions of the mixture and mold them into cookie shapes. You can use a spoon or your hands for this step. Place each cookie on the prepared baking sheet, making sure to leave some space between them.
Baking
Pop the baking sheet into the preheated oven and let the cookies bake for about 12-15 minutes, or until they turn a beautiful golden color and feel firm to the touch.
Cooling and Enjoying
Once your cookies are baked to perfection, remove them from the oven and let them cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely. Now, it’s time to indulge in these scrumptious treats guilt-free!
Benefits of German Healthy Cookies
These cookies aren’t just tasty – they’re also incredibly nutritious. Here are some benefits:
Rich in Fiber: Thanks to the dried fruits and nuts, these cookies are packed with dietary fiber, which is essential for digestive health.
Healthy Fats: Nuts and seeds are excellent sources of healthy fats, such as omega-3 fatty acids, which are crucial for heart health.
Vitamins and Minerals: Dried fruits and nuts are loaded with vitamins and minerals, including vitamin E, magnesium, and potassium, to keep your body functioning optimally.
Juicy Carrot Cake | No Flour, Sugar, Butter, or Eggs!
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Ingredients
Plums: 60 g (2 ounces), soaked in boiling water for 10 minutes
Flaxseeds: 2 tablespoons, mixed with 90 ml (3.4 ounces) of water and left to thicken (substitutable with 2 eggs)
Carrots: 230 g (8.1 ounces), finely grated
Oat flakes: 80 g (2.8 ounces)
Almonds: 60 g (2.1 ounces), or other nuts of your choice
Baking powder: 1 teaspoon
Salt: a pinch
Stevia: 2 teaspoons
Cinnamon: 1 teaspoon
Liquid: 100 ml (3.4 ounces) of your choice among milk, water, or orange juice
Preparation
Step 1: Preheat the Oven
Setting the Temperature: Preheat your oven to 170°C (338°F).
Step 2: Prepare the Ingredients
Soaking Plums: Soak 60 g of plums in boiling water for 10 minutes, then drain.
Thickening Flaxseeds: Mix 2 tablespoons of flaxseeds with 90 ml of water and let it thicken. This mixture can substitute for 2 eggs.
Grating Carrots: Finely grate 230 g of carrots.
Step 3: Mixing the Batter
Combining Base Ingredients: In a large mixing bowl, combine the soaked and drained plums, thickened flaxseed mixture, grated carrots, 80 g of oat flakes, and 60 g of chopped almonds.
Adding Dry Ingredients: Stir in 1 teaspoon of baking powder, a pinch of salt, 2 teaspoons of stevia, and 1 teaspoon of cinnamon.
Incorporating Liquid: Gradually add 100 ml of your chosen liquid (milk, water, or orange juice) to achieve a spreadable consistency.Step 4: Baking the Cake
Preparing the Pan: Pour and spread the mixture onto a baking sheet lined with parchment paper, aiming for a thickness of about 0.5 cm.
Baking: Bake in the preheated oven for 20-25 minutes, or until a toothpick comes out clean when inserted.
Step 5: Frosting
Making the Frosting: Blend ricotta with yogurt until smooth.
Applying the Frosting: Spread the frosting over the cooled cake.
Step 6: Serving Suggestions
Stabilizing the Frosting: For best results, refrigerate the frosted cake for 30 minutes to stabilize before slicing.
Serving: Slice and enjoy as is—the rich flavors need no further embellishment!
Nutrition Information (Per Serving)
Calories: 180 kcal
Carbohydrates: 20g
Protein: 5g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 70mg
Potassium: 250mg
Fiber: 5g
Sugar: 5g (natural sugars from plums and carrots)
Vitamin A: 5000 IU
Vitamin C: 5mg
Calcium: 50mg
Iron: 1.5mg
Enhancing the Nutritional Value
There are several strategies to reduce sugar, and fat, and increase the nutritional value of carrot cake:
Substitute Refined Flour: Replace refined flour with whole wheat flour or almond flour for added fiber and nutrients.
Natural Sweeteners: Replace some or all of the sugar with natural sweeteners like honey, maple syrup, or mashed bananas to cut down on processed sugars.
Reduce Fat Content: Incorporate applesauce or Greek yogurt in place of oil or butter to reduce saturated fat content while maintaining moisture.
Enhance with Vegetables: Increase the proportion of grated carrots to enhance the cake’s vitamin A and fiber content.
Add Healthy Fats: Add chopped nuts or seeds for texture and healthy fats, further boosting nutritional value.Conclusion
This Juicy Carrot Cake is more than just a treat; it’s proof of how delightful baking can be when we think outside the conventional ingredient box. Whether you’re looking to cut down on certain ingredients or simply in the mood to try something new and healthy, this cake is sure to please. Enjoy the natural sweetness and rich texture of this wholesome dessert!
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