PANCAKE RECIPE
Table of Contents
Category: quick and easy recipe
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Chicken Pot Pie
Every home cook needs a good chicken pot pie recipe in their repertoire. On the hunt for a new family favorite? You’re in luck! This homemade chicken pot pie definitely deserves a permanent spot in your recipe box.
Chicken Pot Pie Ingredients
Here’s what you’ll need to make the best chicken pot pie of your life:
Chicken
Boneless, skinless chicken breasts (cut into cubes) are ideal for making classic chicken pot pie.Vegetables
This chicken pot pie recipe calls for the usual suspects: peas, carrots, onions, and celery. You could toss in some mushrooms or green peppers if you want to incorporate more veggies.Butter and Flour
The chicken pot pie filling starts with a roux made with butter and all-purpose flour.Seasonings
Achieve the perfect cozy flavor with salt, pepper, and celery seed. Of course, you can add more seasonings to suit your taste.Broth and Milk
Chicken broth and milk add depth of flavor and help create a smooth and decadent chicken pot pie filling consistency.Pie Crusts
You’ll need two unbaked pie crusts. If you opt for the homemade route, you can’t go wrong with our recipe — but store-bought is perfectly fine.How to Make Chicken Pot Pie
It’s easier than you think to make a crowd-pleasing homemade chicken pot pie. You’ll find the step-by step recipe below, but here’s a brief overview of what you can expect:
Make the Filling
Boil the cubed chicken with the carrots, peas, and celery for about 15 minutes. Drain and set aside. Cook the onions in butter until they’re translucent, then stir in the flour and seasonings. Add the chicken broth and milk and simmer until the filling is thick.
Fill and Bake the Pie
Place the chicken-vegetable mixture in an unbaked pie crust. Pour the chicken broth mixture over it. Cover with the top crust, seal the edges, and cut slits in the top to allow the steam to escape. Bake until the pastry is golden brown and the filling is bubbly.
How to Store Chicken Pot Pie
Allow the pie to cool completely before storage. Wrap the cooled pie tightly in aluminum foil and refrigerate for three to five days. Reheat in the oven or in short bursts in the microwave.
Allrecipes Community Tips and Praise
“We love this recipe just as it is written,” “We have had it several times and it is always so good — never dry. I am going to make it tonight and add a cup of diced potatoes, just because we are a potato family. I always use deep dish pie crusts. Simply delicious!”
“Really good,” according to TD. “I used a rotisserie chicken and just added it after the veggies were done. Added some house seasoning but other than that, I followed the recipe exactly. Excellent!! My family loved this!”
Ingredients
- 1 pound skinless, boneless chicken breast halves – cubed
- 1 cup sliced carrots
- 1 cup frozen green peas
- ½ cup sliced celery
- ⅓ cup butter
- ⅓ cup chopped onion
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon celery seed
- 1 ¾ cups chicken broth
- ⅔ cup milk
- 2 (9 inch) unbaked pie crusts
Directions
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Gather all ingredients and preheat the oven to 425 degrees F (220 degrees C.)
2 Combine chicken, carrots, peas, and celery in a saucepan; add water to cover and bring to a boil. Boil for 15 minutes, then remove from the heat and drain.
While the chicken is cooking, melt butter in another saucepan over medium heat. Add onion and cook until soft and translucent, 5 to 7 minutes. Stir in flour, salt, pepper, and celery seedSlowly stir in chicken broth and milk.
Reduce heat to medium-low and simmer until thick, 5 to 10 minutes. Remove from heat and set a side Place chicken and vegetables in the bottom pie crust. Pour hot liquid mixture over top.Cover with top crust, seal the edges, and cut away any excess dough. Make several small slits in the top crust to allow steam to escape.
Bake in the preheated oven until pastry is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.Serve immediately and enjoy!
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Whipping Up Delight: A 15-Minute Cake Recipe from Italy!
Whipping Up Delight: A 15-Minute Cake Recipe from Italy!
Table of Contents
Are you craving a slice of Italy but don’t have hours to spend in the kitchen? Look no further! This easy-to-follow recipe brings the taste of Italy to your table in just 15 minutes. Whether you’re a seasoned baker or a kitchen novice, you’ll love creating this mouthwatering cake that’s bursting with flavor.
Ingredients
- Eggs: 3
- Sugar: 90 grams
- Greek yogurt: 120 grams
- Milk: 70 milliliters
- Vegetable oil: 80 milliliters
- Lemon zest
- Raisins: 3 tablespoons
- Flour: 270 grams
- Baking powder: 10 grams
Preparation
Let’s dive into the steps to prepare this delightful cake:
Whisking the Eggs
Start by soaking the raisins in hot water. While they plump up, crack open those eggs into a bowl. Add a pinch of salt and 70 grams of granulated sugar. Now, whisk away until that mixture is as smooth as silk.
Adding the Goodness
Once your egg mixture is flawless, pour in the Greek yogurt and vegetable oil. Blend it all together until it’s perfectly combined. Don’t forget to add a zest of lemon for that extra zing!
Crafting the Dough
Next up, sift in the flour and baking powder. Fold and knead until you have a thick, luscious dough. Drain the raisins and gently fold them into the mix for a burst of sweetness in every bite.
Baking the Cake
Prepping the Pan
Grease a baking dish with butter to ensure your cake doesn’t stick. Pour the dough into the mold, spreading it out evenly to cover the entire surface.
Sprinkle and Bake
For the finishing touch, sprinkle some sugar on top of the cake to create a delightful crust. Pop it in the oven preheated to 180 degrees Celsius and bake for 40 minutes until golden brown and irresistible.
Serving Suggestion
Once your cake is baked to perfection, allow it to cool slightly before slicing into generous portions. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for a heavenly treat that will transport you to the streets of Italy with every bite
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Fastest Oatmeal Bread for a Healthy Breakfast
Fastest Oatmeal Bread for a Healthy Breakfast
Table of Contents
Ingredients
- 280 g (3 1/4 cups) oat flakes
- 250 g (1 cup) plain yogurt
- 2 eggs
- 2 tablespoons baking powder
- 1 tablespoon sesame seeds
- 1 handful chopped walnuts
- 1 pinch pepper (optional)
- 1 pinch salt
Nutrition Information
- Servings: 8 slices
- Calories: 180 per slice
Preparation Time
- Preparation time: 10 minutes
- Cooking time: 30-35 minutes
- Total time: 40-45 minutes
Instructions
Preparing the Mixture
- Combine Yogurt and Eggs: In a mixing bowl, add the plain yogurt and eggs. Mix adequately with a spatula until the ingredients are well combined and smooth, avoiding lumps.
- Add Dry Ingredients: Add the oat flakes, baking powder, and a pinch of salt to the yogurt and egg mixture. Mix until you obtain a soft, compact, and smooth consistency.
- Incorporate Seeds and Nuts: Add the sesame seeds, chopped walnuts, and a pinch of pepper (if using). Mix well to combine all the ingredients thoroughly.
Baking the Bread
- Prepare the Baking Mold: Line a small plumcake mold with parchment paper to prevent sticking.
- Transfer the Dough: Transfer the dough into the prepared mold. Use a spatula to level the top, ensuring the dough is evenly distributed.
- Bake: Preheat your oven to 180°C (356°F). Place the mold in the oven and bake for 30-35 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
Cooling and Serving
- Cool the Bread: Once baked, remove the bread from the oven. Let it cool in the mold for a few minutes, then transfer it to a wire rack to cool completely.
- Serve: Slice the cooled bread and enjoy it as you prefer. This oatmeal bread is perfect with a spread of nut butter, a drizzle of honey, or simply on its own.
This fastest oatmeal bread is not only easy to make but also a nutritious and delicious way to start your day. Enjoy the hearty texture and wholesome flavors of this gluten-free bread!
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Lemon Lattice Tart Recipe
Lemon Lattice Tart Recipe
Table of Contents
Ingredients
For the Pastry:
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120 g (1/2 cup) Soft Butter
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A Pinch of Salt
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80 g (1/3 cup + 1 tbsp) Sugar
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Grated Zest of 1 Lemon
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2 Eggs
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380 g (3 cups + 1 tbsp) All-Purpose Flour
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10 g (2 tsp) Baking Powder
For the Lemon Cream Filling:
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500 ml (2 cups) Latte Macchiato (or Milk)
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2 Egg Yolks
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2 tbsp Cornstarch
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1 tbsp Flour
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20 g (1.5 tbsp) Butter
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Juice of 1 Lemon
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80 g (1/3 cup + 1 tbsp) Sugar
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Nutrition Information
- Servings: 8
- Calories: Approximately 320 kcal per serving
- Protein: 5 g
- Carbohydrates: 42 g
- Fat: 15 g
- Fiber: 1 g
Step-by-Step Instructions
1. Prepare the Pastry Dough
Start by preparing the pastry, which forms the delicious base and lattice topping of our tart. In a large mixing bowl, combine the softened butter with sugar and the grated lemon zest. Beat the mixture until it becomes light and fluffy. The lemon zest infuses the dough with a delicate citrus aroma that will complement the filling beautifully.
Next, add the eggs one at a time, mixing well after each addition. The eggs should be fully incorporated, giving the dough a smooth and consistent texture.
In a separate bowl, sift together the flour and baking powder. Gradually add these dry ingredients to the butter mixture, stirring gently to combine. As the dough comes together, you’ll notice it becoming soft yet pliable—perfect for rolling out.
Divide the dough into two portions, with one slightly larger than the other. This larger piece will form the base of your tart, while the smaller piece will be used for the lattice. Wrap each portion in plastic wrap and chill in the refrigerator for at least 30 minutes. Chilling the dough helps it firm up, making it easier to roll out later.
2. Prepare the Lemon Cream Filling
While the dough chills, you can move on to making the lemon cream filling. Begin by heating the latte macchiato (or milk) in a saucepan over medium heat until it is warm but not boiling. The warm milk provides a rich, creamy base for the filling.
In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and flour until the mixture is smooth. The cornstarch and flour act as thickeners, ensuring the filling sets properly.
Slowly pour the warm latte macchiato into the egg mixture, whisking constantly to prevent the eggs from curdling. Once combined, pour the mixture back into the saucepan.
Cook the mixture over medium heat, stirring continuously until it thickens to a custard-like consistency. This process can take several minutes, so patience is key. Once thickened, remove the saucepan from the heat and stir in the butter and lemon juice. The butter adds richness, while the lemon juice brings a refreshing tartness. Allow the filling to cool slightly before assembling the tart.
3. Assemble the Tart
Preheat your oven to 180°C (350°F). Take the larger portion of dough from the refrigerator and roll it out on a lightly floured surface. The dough should be large enough to cover the bottom and sides of a 25-27 cm (10-11 inch) tart pan. Press the dough gently into the pan, trimming any excess dough that hangs over the edges.
Next, pour the prepared lemon cream filling into the pastry-lined tart pan. Use a spatula to spread it out evenly, ensuring that it reaches all the edges.
Now, take the smaller portion of dough and roll it out. Cut it into strips about 1-2 cm (1/2 inch) wide. Arrange the strips over the lemon filling in a crisscross pattern to create a lattice. Press the edges of the strips gently into the crust to seal them.
4. Bake the Tart
Place the tart in the preheated oven and bake for 45 minutes, or until the crust is golden brown and the filling is set. The tart should be firm to the touch, with a slight jiggle in the center indicating a perfectly set cream.
5. Garnish and Serve
Once baked, allow the tart to cool completely before removing it from the tart pan. This cooling period helps the filling to fully set and makes slicing easier.
For a finishing touch, dust the top of the tart with powdered sugar. You can also garnish it with lemon slices and fresh mint leaves for added color and a burst of freshness.
Enjoy
Slice the tart into even pieces and serve. This Lemon Lattice Tart is a refreshing dessert that pairs wonderfully with a cup of coffee or tea. Its combination of buttery pastry and tangy lemon cream is sure to delight your taste buds, making it a perfect choice for any gathering or special occasion.
Tips for Perfect Results
- Chill the Dough: Don’t skip the chilling step for the dough. It makes rolling out easier and helps the crust maintain its shape during baking.
- Avoid Overcooking the Filling: When cooking the lemon cream filling, keep a close eye on it. Overcooking can cause it to curdle. Stir constantly and remove from heat as soon as it thickens.
- Serving Suggestions: This tart is delicious on its own, but you can elevate it by serving with a dollop of whipped cream or a scoop of vanilla ice cream.
This Lemon Lattice Tart combines the tangy brightness of lemon with a rich, creamy filling and a tender, buttery crust. Its elegant presentation and delightful flavor make it an ideal dessert for both everyday indulgence and special occasions.
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Yeast-Free Baked Pastry Recipe That Never Absorbs Oil Material
Yeast-Free Baked Pastry Recipe That Never Absorbs Oil Material
Table of Contents
Ingredients
1 egg
1 cup of yoghurt
2 tablespoons of olive oil
1 teaspoon salt
1 packet of baking powder
3 cups flour
For Frying;
Liquid oilpreparation
How to Make Yeast-Free Pishi
Recipe That Never Takes Grease;
Let’s add all the ingredients except flour to the yoghurt ingredients and mix.Let’s knead a soft dough by adding flour in a controlled manner.
Let it sit for 15 minutes.
Let’s roll out the dough with the help of a shaped rolling pin.
Let’s cut the dough with a roulette to get square words. -
Cupcake de vainilla
Substances:
×– 2 cups of flour for truffles
– 2 teaspoons of baking powder
Three-fourths to at least one cup of sugar.
(favourite stage of sweetness)
– 3 huevos
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– just a little little bit of salt
– 1/2 cup melted margarine
– 1 teaspoon of vanilla extract
××– 1 cup of milk
Directions:
– Beat eggs, sugar, and vanilla till they’re gentle and fluffy. Then, add melted baking margarine and blend completely.
– Mix flour, baking powder, and salt.
– Add the dry components to the egg combination, alternating with the milk.
– Cook dinner in a preheated oven at 180°C for 20 minutes or till a skewer inserted comes out clear.
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Heavenly Pineapple Cheeseball August 15, 2024 by Admin
Heavenly Pineapple Cheeseball
Ingredients
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- 2 packages of softened and room temperature cream cheese
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- 1 can crushed pineapple, drained very well
- ½ cup chopped green onions
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- ½ cup chopped green pepper
- 1 tsp seasoning salt
- 1 tsp lemon pepper seasoning
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- 2 cups pecans, chopped nicely
- Assorted crackers
Preparation
How to Make Heavenly Pineapple Cheeseball
Step 1:
In a large bowl, beat the cream cheese until smooth. Gently fold in the chopped green onions and green pepper.
Step 2:
Add the seasoning salt, lemon pepper seasoning, and ½ cup of chopped pecans. Mix well.
Step 3:
Place the mixture on a sheet of plastic wrap, roll, and shape it into a ball. Refrigerate overnight.
Step 4:
Just before serving, roll the cheese ball in the remaining chopped pecans. Set it on a plate and surround it with assorted crackers.
Enjoy!
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Slow Cooker Savory Salisbury Steak
Ingredients
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- 6 oz sliced mushrooms
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- ½ onion sliced
- 1 ½ c beef broth low sodium
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- 1 oz package brown gravy mix dry
- 2 tbsp ketchup
- 1 tsp Dijon mustard
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- 2 tbsp fresh parsley
- 2 tbsp cornstarch
- 4 tbsp water
Beef Patties:
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- 1 ½ lbs lean ground beef
- 1 egg yolk
- ¼ c minced onion
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- ⅓ c Panko breadcrumbs
- 3 tbsp milk
- 1 clove garlic minced
- Salt & pepper to taste
Instructions
Prepare the Slow Cooker:
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Place the sliced mushrooms and onions at the bottom of the slow cooker.
Make the Patties:
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In a bowl, combine the ground beef, egg yolk, minced onion, Panko breadcrumbs, milk, minced garlic, salt, and pepper. Mix well.
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××-
Form the mixture into six equal-sized patties.
Brown the Patties:
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Heat a skillet over medium-high heat and sear each patty for about 3 minutes on each side until golden brown.
Layer in Slow Cooker:
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Place the browned patties on top of the mushrooms and onions in the slow cooker.
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Mix the Sauce:
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In a separate bowl, combine the beef broth, gravy mix, ketchup, and Dijon mustard. Pour this mixture over the patties in the slow cooker.
Cook:
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Set the slow cooker to low and cook for 5 hours.
Thicken the Gravy:
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After cooking, remove the patties and set aside.
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Turn the slow cooker to high. Mix cornstarch with cold water and stir it into the broth. Let it cook for a few more minutes until the gravy thickens.
Serve:
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Return the patties to the slow cooker, coating them in the thickened gravy.
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Serve the Salisbury steaks over mashed potatoes or rice for a complete meal.
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Notes
To make this Slow Cooker Savory Salisbury Steak recipe gluten-free. You’ll want to make. A few simple swaps. First, replace the Panko breadcrumbs in the beef patties. With a gluten-free breadcrumb option. Which is readily available. In most grocery stores. Also, ensure your brown gravy mix. Is labeled gluten-free. As traditional gravy mixes often contain wheat. As a thickener. By making these changes. You can enjoy this comforting, hearty dish. Without worrying about gluten! -
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Speedy Potato Breakfast Flatbreads
Speedy Potato Breakfast Flatbreads
Table of Contents
Ingredients:
1 potato
½ onion
½ teaspoon crushed garlic
½ teaspoon red paprika
150g all-purpose flour
Salt to taste
1 tablespoon vegetable oil
300ml water
Parsley for garnishDescription:
Prepare Potato:
Boil 1 potato until soft.
Peel and grate the potato.Prepare Onion Mixture:
Grate half an onion and add it to a bowl.
Mix in ½ teaspoon crushed garlic, ½ teaspoon red paprika, and salt to taste.Make Dough:
To the onion mixture, add 150g all-purpose flour and 1 tablespoon vegetable oil.
Gradually add water, stirring to form a dough. Adjust the amount of water as needed to achieve the right consistency.Fry Flatbreads:
Heat a non-stick skillet over medium heat.
Take portions of the dough and flatten them into thin rounds.
Fry the flatbreads in the skillet until golden brown on both sides.Serve:
Garnish with chopped parsley.
Serve warm with garlic sauce for dipping.Serving Suggestions:
These flatbreads pair well with a variety of breakfast accompaniments such as eggs, yogurt, or fresh fruit. They can also be enjoyed as a snack or light lunch with a side salad.Cooking Tips:
Make sure the skillet is well-heated before frying the flatbreads to ensure they cook evenly and develop a nice golden crust.Nutritional Benefits:
These flatbreads are a good source of carbohydrates from the potato and flour, and they provide some fiber and essential nutrients. They are also low in fat, especially if you use minimal oil for frying.Dietary Information:
This recipe is vegetarian-friendly. You can make it vegan by omitting the garlic sauce or using a vegan alternative. It’s also nut-free and can be made gluten-free by using a gluten-free flour blend.Storage:
Store any leftover flatbreads in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet or toaster oven before serving to regain their crispiness.Why You’ll Love This Recipe:
These flatbreads are quick and easy to make, perfect for busy mornings.
They are versatile and can be customized with your favorite spices and herbs.
They are budget-friendly and require simple ingredients that you likely already have on hand.Conclusion:
These Speedy Potato Breakfast Flatbreads are a delightful twist on traditional breakfast options. With their crispy exterior and soft interior, they are sure to become a favorite in your morning routine. Whether enjoyed with a savory garlic sauce or paired with your favorite breakfast toppings, these flatbreads are a delicious way to start your day on the right foot! -
Vanilla Almond Cream Cake
Vanilla Almond Cream Cake
Table of Contents
Ingredients:
For the Cream:
2 eggs
150 grams sugar (3/4 cup)
1 teaspoon vanilla sugar
70 grams cornstarch (1/2 cup)
500 ml milk (2 cups)
For the Choux Pastry:100 ml water (1/2 cup)
100 ml milk (1/2 cup)
80 grams butter (1/3 cup)
A pinch of salt
1 teaspoon sugar
120 grams flour (1 cup)
3-4 eggs (depending on size)
Flaked almonds for topping
For the Buttercream:140 grams butter at room temperature (2/3 cup)
Prepared pudding from the cream filling (at room temperature)Directions:
Prepare the Cream:
Combine Ingredients: In a saucepan, whisk together 2 eggs, 150 grams sugar, vanilla sugar, and 70 grams cornstarch.
Add Milk: Gradually stir in 500 ml milk, mixing until smooth.
Cook the Cream: Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency.
Cool the Cream: Cover the cream with cling film, pressing it directly onto the surface to prevent a skin from forming. Let it cool completely.Prepare the Choux Pastry:
Heat Ingredients: In a saucepan, combine 100 ml water, 100 ml milk, 80 grams butter, a pinch of salt, and 1 teaspoon sugar. Heat until the butter is fully melted.
Add Flour: Stir in 120 grams flour all at once and cook the batter for 1-2 minutes, stirring constantly until it forms a smooth dough that pulls away from the sides of the pan.
Cool Slightly: Remove from heat and let the dough cool for about 4 minutes.Add Eggs: Gradually add 3-4 eggs to the dough, one at a time, mixing well after each addition until the dough is smooth and glossy. The dough should slowly pull away from the spoon when lifted.
Form and Bake: Preheat your oven to 180°C (355°F). On a baking sheet, pipe or spoon the dough into a circle with a diameter of 18 cm (7 inches). Brush with the remaining egg and sprinkle with flaked almonds. Bake for 30-40 minutes or until golden brown. Let cool completely.Prepare the Buttercream:
Mix Buttercream: Gradually add the room temperature pudding to the 140 grams of room temperature butter, mixing until smooth and creamy.
Assemble the Cake:
Slice and Fill: Slice the cooled choux pastry horizontally to create two layers. Spread the buttercream evenly on the bottom layer and place the top layer over it.
Chill: Refrigerate the assembled cake for 30 minutes before serving to allow the cream to set.Serving Suggestions:
Serve chilled with a dusting of powdered sugar on top.
Pair with a cup of tea or coffee for a delightful dessert experience.
Garnish with fresh berries for added color and flavor.
Serve with a dollop of whipped cream or a drizzle of chocolate sauce for extra indulgence.Cooking Tips:
Ensure the cream and butter are at room temperature before mixing to avoid curdling.
If the choux pastry dough is too thick, add a bit more egg, little by little, until the consistency is right.
Allow the choux pastry to cool completely before slicing to avoid deflation.
To prevent the choux pastry from becoming soggy, assemble the cake shortly before serving.Nutritional Benefits:
Eggs: Provide high-quality protein and essential vitamins.
Milk: A good source of calcium and vitamin D.
Almonds: Rich in healthy fats, fiber, and protein.Dietary Information:
Vegetarian: This recipe is suitable for vegetarians.
Gluten-Free Option: Substitute regular flour with a gluten-free flour blend.Nutritional Facts (per serving, based on 10 servings):
Calories: 320
Protein: 6g
Carbohydrates: 28g
Dietary Fiber: 2g
Sugars: 15g
Fat: 20g
Saturated Fat: 12g
Cholesterol: 120mg
Sodium: 180mg
Calcium: 100mg
Iron: 1mgStorage Tips:
Refrigerate: Store the assembled cake in an airtight container in the refrigerator for up to 3 days.
Freeze: Freeze the unfilled choux pastry for up to 1 month. Thaw before using.
Why You’ll Love This Recipe: -
Jam-Stuffed Buns
Jam-Stuffed Buns
Table of Contents
Ingredients:
200 ml warm milk
7 g dry yeast
20 g sugar
350 g flour (added gradually)
1 egg white
30 ml vegetable oil
6 g salt
Orange jam (or any jam of your choice)
40 g flour (for decoration)
50 ml water (for decoration)
1 egg yolk
1 tablespoon milk
Poppy seedsInstructions:
Prepare the Yeast:
In a bowl, mix 200 ml of warm milk, 7 g of dry yeast, and 20 g of sugar.
Add 100 g of flour and mix well.
Cover the bowl and let it sit for 15 minutes.Prepare the Dough:
Add 1 egg white and 30 ml of vegetable oil to the yeast mixture.
Gradually add 220-240 g of flour and 6 g of salt.
Knead the mixture until a homogeneous dough forms, then continue kneading by hand for 5-6 minutes.
Form the dough into a ball and place it in a greased bowl.
Cover the bowl and let the dough rest in a warm place for 45 minutes.Form the Buns:
Place the dough on a floured surface and divide it into 8 equal parts.
Shape each part into a ball, cover them, and let them rest for 10 minutes.
Roll each ball of dough out to a thickness of 0.5 cm.
Place a spoonful of jam in the center of each dough circle, then roll it up into a tube, sealing the edges.
Shape the rolls and repeat the process with the remaining dough.Baking:
Place the rolls in molds for 9 cm diameter cupcakes.
Let them rest for 10 minutes.
Mix 40 g of flour with 50 ml of water, place the mixture in a plastic bag, and use it for decoration.
Beat an egg yolk with a tablespoon of milk and brush it over the rolls.
Decorate the rolls with the flour and water mixture, then sprinkle with poppy seeds.
Bake the rolls at 180°C for 20-25 minutes.Serve:
Let the rolls cool slightly before serving.
Enjoy your soft and delicious jam-stuffed buns! -
Beyond Pizza: Crafting Irresistible Homemade Bread
Beyond Pizza: Crafting Irresistible Homemade Bread
Table of Contents
In the world of culinary delights, few things rival the satisfaction of homemade bread. Move over pizza; we’re about to unravel a recipe that promises to be not just a meal but a sensory experience. Join me as we explore the steps to create a bread that’s not only tastier but also richer in flavor and texture.Ingredients
For the Dough:
450 g of flour
1/2 cube of fresh yeast (20 g)
2 tablespoons of flour
1/2 teaspoon of sugar
1 teaspoon of salt
250 g of lukewarm water
For Coating:
100 ml of olive oil
2 cloves of garlic
1 handful of fresh basil
1 handful of fresh parsley
Additional Toppings:
Grated mozzarella or parmesan
A few olives
Procedure
Activating the Yeast
Place half a cube of yeast in a bowl.
Add half a teaspoon of sugar and pour 250 ml of lukewarm water.
Add two tablespoons of flour and stir until all ingredients dissolve without lumps.
Leave the dissolved yeast in a warm place for about 10 minutes until it activates and foams.
Creating the Dough
Measure and sift 450 g of flour, add a teaspoon of salt, and the activated yeast.
Knead with a dough mixer until it becomes compact and separates from the bowl’s walls.
If kneading by hand, mix until the flour is absorbed and continue until the dough is compact, smooth, and not too sticky.
Shape into a ball, cover, and let it ferment in a warm, draft-free room for about half an hour or until doubled in volume.Rolling and Preparing
- Spread the risen dough on a floured surface and roll it out evenly.
- Transfer it to a piece of baking paper on a wide, shallow baking tray.
- Cut it into cubes.
Crafting the “Pesto”
- Chop fresh basil and parsley, grate or squeeze garlic, and mix with 100 ml of olive oil.
- Spread the mixture across all the incisions, then brush the entire surface with a silicone brush.
Toppings and Baking
- Sprinkle grated mozzarella, parmesan, or your preferred cheese along the cuts.
- Place a sliced olive on top of each cube and press gently.
- Optionally, sprinkle more mozzarella over the entire bread.
- Bake in a preheated oven at 180 degrees for 20 minutes.
Conclusion
As the aroma of this artisanal bread fills your kitchen, you’ve not just baked; you’ve crafted an experience. With its golden crust, flavorful coating, and delightful toppings, this bread transcends the ordinary. Pizza might have a competitor on the table, but this creation is in a league of its own.
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Mixing Apples and Nuts: A Delectable Apple Pie Recipe
ixing Apples and Nuts: A Delectable Apple Pie Recipe
Table of Contents
Picture this: you’re craving a delicious dessert, something that’s comforting yet indulgent. Well, look no further because we have the perfect solution – a mouthwatering apple pie infused with the goodness of nuts. In this article, we’ll guide you through the process of creating this delectable treat step by step. So, put on your apron and let’s get baking!
Ingredients
- 260g all-purpose flour (or oat flour for a twist)
- 100g raisins
- 120ml oil
- 120ml water
- 50g chopped walnuts
- 90g stevia sweetener (or 180g normal sugar)
- 12g baking powder
- 4 apples
- 3 eggs
- Juice of 1 lemon
- 1 teaspoon vanilla sugar
- 1 teaspoon vanilla essence
- A pinch of salt
- A knob of butter for greasing
- Ground cinnamon
- Icing sugar (for dusting)
Preparing the Apples
- Clean and Cube: Wash the apples, remove the cores, and cut them into small cubes without peeling. Place them in a bowl and sprinkle with lemon juice to prevent browning.
- Sweeten and Spice: Add water, vanilla sugar, and stevia sweetener (or sugar) to the apples. Mix well to coat them evenly. Then, throw in the raisins, chopped walnuts, a pinch of salt, and a generous sprinkle of cinnamon. Let the flavors mingle for about 10 minutes.
Mixing the Batter
- Blend the Wet Ingredients: In a separate bowl, combine oil, eggs, and vanilla essence. Give it a good whisk until smooth.
- Incorporate the Dry Ingredients: Gradually add the flour and baking powder to the wet mixture. Stir gently until everything is well combined, and you have a smooth batter.
- Fuse the Flavors: Fold the apple mixture into the batter, ensuring an even distribution of apples and nuts throughout.
See also Potato Pizza RecipeButtering the Mold
- Grease it Up: Take a rectangular glass mold and generously grease it with butter. This will prevent the pie from sticking to the sides.
- Spread the Joy: Pour the batter into the greased mold, using a spoon to spread it evenly and level the surface.
Baking to Perfection
- Preheat and Bake: Preheat your oven to 180°C. Once heated, pop the mold into the oven and bake for 40-45 minutes, or until the pie is golden brown and a toothpick inserted into the center comes out clean.
- Dust and Delight: Once baked, remove the pie from the oven and let it cool slightly. Dust the top with icing sugar for that extra touch of sweetness and visual appeal.
Serving and Enjoying
- Slice and Serve: Cut the pie into generous slices and serve warm. Pair it with a dollop of vanilla ice cream for an indulgent treat.
- Enjoy the Moment: Take a bite and let the flavors dance on your palate. Whether it’s a cozy evening at home or a gathering with loved ones, this apple pie is sure to be a crowd-pleaser.
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Lizzy cake Put the biscuit in the tray evenly
Lizzy cake Put the biscuit in the tray evenly
Table of Contents
Ingredients:
2 gentleman cookies packets.
1 tablespoon of vanilla
2 cups of raw cocoa.
1 cup of milk
1 cup of soft white sugar.
1 cup of Butter..Instructions :
Put the biscuit in the tray evenly
Raw cocoa is brought, placed in a pot, vanilla added, mix the ingredients together, milk added, flip the ingredients together until fully harmonious.
The amount of sugar is brought and mixed with the ingredients, then the amount of butter is added taking into account that it is melted so that it is easy to mix with the previous ingredients.
Cake tray is brought in, butter paper added at the bottom, cookies added, then separated, solid chocolate sauce added and formed into a roller shape, topped well until it is homogeneous and even.
Ingredients are refrigerated, left for approximately two to three hours, then taken out of the fridge, cut into pieces or slices as desired and served straight away cold.
