Category: quick and easy recipe

In the world of culinary arts, there are many secrets and traditions passed down through generations. Today, I’ll share a fascinating pastry technique I learned from a 60-year-old master. This method involves making a delicate and delicious pastry with a surprising filling, and I’ve been doing this almost every day since I learned this method!

 

The recipe is simple, yet the technique takes it to another level. Let’s dive in and discover how you can create this culinary masterpiece in your own kitchen.

 

 

Ingredients

To create this delightful pastry, you will need the following ingredients:

 

300 ml (1 1/4 cups) water

1 whole egg and 1 egg yolk

1 teaspoon salt

1250 g (10 cups) flour

150 g (2/3 cup) butter or margarine

100 g (3.5 ounces) feta cheese (for the filling)

Now that we have our ingredients ready, let’s move on to the steps!

 

Step 1: Preparing the Dough

Begin by mixing the whole egg in the water. Then, add the flour and salt to the mixture. Knead the dough until it is smooth and well-combined. Cover the dough with a bag and let it rest for 10 minutes. After resting, knead the dough again and divide it into two parts.

 

 

Step 2: Rolling the Dough

Take each part of the dough and roll it into buns. Then, roll the buns into thin sheets, approximately 0.4 cm in height. Make sure the sheets are even in thickness.

Step 3: Folding the Dough

Brush the first sheet with room-temperature butter. Place the second sheet of dough on top of the first sheet, ensuring they align perfectly. Pull the edges to make the sheets a little larger. Brush the second sheet with butter as well.

 

Next, fold the edges of the dough horizontally toward the center, brushing each fold with butter. Then, fold the edges vertically to form a square measuring approximately 15×15 cm.

 

Step 4: Chilling the Dough

Place the dough in a bag and let it rest in the fridge for about an hour. Chilling the dough allows the butter to solidify and creates layers in the pastry.

 

Step 5: Creating the Pastry Pockets

Roll out the folded dough into a rectangle about 75 cm in height. Cut the dough into equal-sized squares using a knife.

 

For each square, place a spoonful of feta cheese in the center. Fold the dough to enclose the cheese and form small pastry pockets.

 

Step 6: Baking the Pastries

Place the pastry pockets on a baking sheet lined with parchment paper. Brush the surface of each pocket with beaten egg yolk and make three slits on top using a knife.

 

Preheat the oven to 190°C and bake the pastries for 25-30 minutes, or until they turn golden brown.

 

Tips for Success

Use Quality Ingredients: Choose high-quality butter and fresh feta cheese for the best flavor.

Chill the Dough: Resting the dough in the fridge helps achieve a flakier texture.

Be Gentle: Handle the dough carefully to maintain the layers and avoid overworking it.

Keep an Eye on the Oven: Baking times may vary, so watch the pastries closely for the perfect golden color.

Conclusion

By following these steps, you can create a delicious pastry that is sure to impress your family and friends. The technique passed down by a 60-year-old master is both easy and rewarding, making it a must-try for any home baker. So, grab your ingredients and start baking today!

INGREDIENTS

1/4 cup apple, peeled and roughly chopped

1/4 cup onion, peeled and roughly chopped

1/2 large carrot, peeled and roughly chopped

1 to 2 pickles, roughly chopped

2 tablespoons sour cream

1 tablespoon lemon juice

1 teaspoon granulated sugar

1/4 to 1/2 teaspoon turmeric

Kosher salt and freshly cracked black pepper, to taste

 

PREPARATION

In a food processor finely mince the chopped onion, apple, carrots, and pickles.

Transfer the mixture to a bowl and squeeze the juices out of the mixture and discard the liquid.

In a clean bowl combine fruit-vegetable mixture with mayonnaise, sour cream, lemon juice, and granulated sugar, stirring well to combine.

Add in turmeric. If you let the sauce rest in the refrigerator, the sauce will deepen in color.

Season with salt and pepper, serve, and enjoy.

Ingredients:

For the Dough:

 

 

1 egg

1 teacup of oil

1 teaspoon of yogurt

1 teaspoon of water

1/2 tablespoon of salt

1 packet of baking powder

1 tablespoon of vinegar

4.5-5 cups of flour

 

For the Filling:

 

3 dry onions

3 tablespoons of oil

500 g medium-fat ground beef

Salt, black pepper, oregano, ground red pepper

 

 

For the Topping:

 

1 egg yolk

1 tablespoon of milk

 

 

Instructions:

Mix dough ingredients, knead until smooth, let it rest for 30 mins.

Sauté onions, add beef, season, and let it cool.

Roll out dough, cut into squares, add filling, and seal into triangles.

Boil Manti until they float (about 5-7 mins).

Whisk egg yolk and milk for topping.

Drizzle over cooked Manti, optionally add melted butter or garlic yogurt sauce.

Enjoy your homemade Turkish Manti

In today’s fast-paced world, where time is of the essence and health is a top priority, quick and healthy treats are a lifesaver. Imagine a delicious snack that requires no added sugar and absolutely no baking! This recipe brings together natural ingredients to create a delightful treat that will satisfy your sweet cravings guilt-free. Let’s dive into the details of this super quick and mouth-watering recipe.

 

 

Ingredients

150 gr. dates, soaked in cold water for 15 minutes

60 gr. sweetener-based cookies, ground into crumbs

3 tablespoons cocoa powder

1 pinch of salt

100 ml. milk

30 ml. vegetable oil

60g hazelnuts, chopped

60g dark chocolate without sugar

110g white chocolate without sugar

Start by draining the soaked dates and removing their seeds. Then, chop them into small pieces and mix them with the ground cookies, cocoa powder, salt, milk, and vegetable oil. Blend the mixture until smooth and refrigerate for 30 minutes.

 

Mixing and Forming

Once chilled, lubricate your hands with oil and roll the mixture into small balls. Insert a hazelnut into the center of each ball and reshape if needed. Place the candies back in the refrigerator for another 40 minutes to firm up.

 

Chocolate Coating

While the candies chill, melt the dark and white chocolate in separate bowls over a water bath. Stir in a tablespoon of vegetable oil into each melted chocolate for a smoother consistency. Add chopped hazelnuts to the chocolate.

Dip each chilled candy into the melted chocolate, coating them evenly. Return the candies to the refrigerator for a final 30 minutes.

Refrigeration and Serving

Once the chocolate has set, your no-sugar, no-oven Christmas candies are ready to be enjoyed! Serve them chilled for the best taste and texture, and store any leftovers in an airtight container in the refrigerator for up to a week.

 

Health Benefits

Unlike traditional Christmas sweets loaded with refined sugar and butter, these candies offer a healthier alternative. By using natural sweeteners like dates and skipping the oven, you’re reducing your intake of empty calories and unhealthy fats. Plus, dates are packed with essential nutrients like fiber, potassium, and antioxidants, making these treats a guilt-free indulgence.

 

Variations

Feel free to customize this recipe to suit your taste preferences. You can add shredded coconut or chopped nuts to the mixture for extra texture, or drizzle the finished candies with melted chocolate for a decorative touch. Get creative and experiment with different flavors to make these candies truly your own.

 

Tips for Success

For the best results, be sure to use fresh, high-quality ingredients and follow the instructions closely. If the mixture is too sticky to roll into balls, chill it in the refrigerator for an additional 15 minutes. And when dipping the candies in chocolate, work quickly to prevent the chocolate from hardening before you can roll them in the chopped hazelnuts.

 

Conclusion

With this simple recipe, you can enjoy delicious Christmas candies without any added sugar or the need for an oven. Whether you’re making them for yourself or giving them as gifts, these treats are sure to impress. So why not try your hand at making them this holiday season?

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In this article, we’ll explore a delicious recipe for broccoli and cauliflower, taught to me by a friend from Spain. This vegetarian dish is not only nutritious but also bursting with flavors that will tantalize your taste buds.

 

Ingredients

900 grams of broccoli

450 grams of cauliflower

5 cups of milk

Salt, to taste

Onion, to taste

1 carrot

1 bell pepper

1 garlic clove

2 tablespoons of olive oil

Parsley, to taste

200 grams of red cherry tomatoes

Preparation

Begin by thoroughly cleaning and washing the broccoli and cauliflower. Then, chop them into small pieces on a cutting board.

Cooking Process

In a pot, add the broccoli along with boiling water and season with salt. Pour in the milk and cook for approximately 3 minutes.

In another pot, place the cauliflower, add boiling water and milk, season with salt, and cook for about 5 minutes.

Sautéing Vegetables

Heat a non-stick skillet, drizzle some extra virgin olive oil, and add the chopped onion and carrot. Sauté for a few minutes until golden brown.

Final Touches

Drain the broccoli and cauliflower and transfer them to a pot. Add the diced bell peppers, chopped cherry tomatoes, and mix well. Then, add seasoning according to your taste.

Conclusion

With just a few simple steps, you can create a flavorful and nutritious vegetarian dish that will impress your friends and family. This recipe, learned from a friend in Spain, is a testament to the richness of culinary traditions around the world

Ingredients

For the Almond Oatmeal Base:

• 1 cup (100 g) almonds

• 1 cup (90 g) oatmeal

• 4 tablespoons (24 g) oats

• 1 full tablespoon grated ginger

• 3 tablespoons (45 ml) olive oil

• 1 cup (240 ml) water

• 1 teaspoon cardamom

• 1 teaspoon salt

• Enough oil for greasing

For the Filling:

• 1 avocado

• 1 teaspoon sour cream (or plain yogurt)

• 1/2 cucumber, cut into pieces

• 1 drop of water

• 1 pinch of salt

• Lots of basil

Now that we have our ingredients assembled, let’s delve into the baking process!

Almond Oatmeal Base: A Nutty Foundation

Picture this: a crunchy, nutty base that forms the canvas for our delectable cookies. That’s exactly what the almond oatmeal base offers. Almonds bring a rich, earthy flavor, while oatmeal adds a comforting wholesomeness. Combined, they create a texture that’s both satisfying and nutritious.

Crafting the Perfect Cookie Dough

Creating the dough for our cookies is akin to sculpting a masterpiece. We start by blending oats and almonds into a fine flour, infusing every bite with nutty goodness. A touch of grated ginger adds warmth and depth, elevating the flavor profile to new heights. With a splash of olive oil and water, we bind the ingredients together, forming a dough that’s firm yet pliable.

Baking Bliss: Turning Dough into Delight

As our cookie dough basks in the oven’s warmth, a symphony of aromas fills the air. Cardamom lends its subtle spiciness, while the gentle heat coaxes out the flavors, resulting in golden-brown perfection. After just 20 minutes of baking, our cookies emerge, crisp on the outside and irresistibly soft on the inside.

Creamy Avocado Filling: A Healthful Twist

Now, it’s time to get creative with our filling. Instead of traditional sugary spreads, we opt for a creamy avocado concoction. Avocado’s creamy texture pairs beautifully with the crispness of cucumber, creating a filling that’s both indulgent and wholesome. A hint of sour cream adds a tangy kick, tying the flavors together in perfect harmony.

Filling the Cookie Canvas

With our filling prepared, it’s time to adorn our cookies with a generous dollop of avocado goodness. Each cookie becomes a miniature work of art, a testament to the marriage of flavor and healthfulness. As we spread the creamy filling, we can’t help but marvel at the vibrant hues and tantalizing aromas.

Taste the Harmony: Basil’s Finishing Touch

No cookie is complete without a finishing touch, and for us, that’s where basil comes in. Fresh basil leaves add a burst of freshness, infusing our cookies with a hint of herbal goodness. With each bite, you’ll experience a symphony of flavors: nutty, creamy, and refreshingly herbaceous.

Conclusion

In the realm of desserts, these almond oatmeal cookies reign supreme. Not only do they satisfy your sweet tooth, but they also keep your blood sugar levels in check. With wholesome ingredients and irresistible flavors, they’re a treat you’ll want to savor again and again.

Ingredients

For the Cauliflower:
1 cauliflower
1 teaspoon salt
Olive oil
2 eggs
30 ml cream
Black pepper, to taste
Parmesan cheese, to taste
Soft mozzarella
Paprika, to taste
For the Garlic Butter Potatoes:
1 kg potatoes, cut into cubes
Salt, to taste
50 g butter
2 cloves garlic, minced
1 onion, chopped
1 bell pepper, chopped
Young spring onions, chopped
Black pepper, to taste

Instructions

Prepare the Cauliflower:
Cut the cauliflower into florets.
Add the cauliflower to a pot of water with 1 teaspoon of salt and cook for 5 minutes. Drain and set aside.
Preheat the oven to 180°C (350°F).
Drizzle olive oil over the cauliflower and place it in a baking dish.

Make the Egg Mixture:
In a bowl, beat 2 eggs with a little salt, 30 ml of cream, and black pepper to taste.
Pour the egg mixture over the cauliflower.

Add the Cheeses:
Sprinkle Parmesan cheese to taste over the cauliflower.
Add pieces of soft mozzarella on top.
Sprinkle paprika over the cheese.

Bake the Cauliflower:
Bake in the oven for 20 minutes until the cheese is melted and golden.

Prepare the Potatoes:
Cut 1 kg of potatoes into cubes and add salt to taste.
Cook the potatoes in boiling water for 10 minutes, then drain.

Make the Garlic Butter:
Melt 50 g of butter in a pan.
Add 2 cloves of garlic, minced, and fry for 2 minutes until fragrant.
Add the cooked potatoes to the pan and fry for 2 minutes.
Add Vegetables:

Add the chopped onion and bell pepper to the potatoes.
Season with salt and black pepper to taste.
Continue to cook until the vegetables are tender.

Serve:
Garnish the potatoes with chopped young spring onions.
Serve the baked cauliflower alongside the garlic butter potatoes.

More Information
This easy and cheesy cauliflower is a delightful way to enjoy this versatile vegetable. The creamy egg mixture and melted cheese create a rich and satisfying dish that pairs perfectly with the buttery, garlicky potatoes. Both recipes are simple to prepare, making them ideal for a quick yet impressive meal. The addition of fresh spring onions and bell peppers adds a burst of flavor and color to the dish.

Conclusion
Discover the joy of cooking cauliflower in a new and delicious way with this easy and cheesy recipe. Paired with garlic butter potatoes, this meal is sure to become a family favorite. Enjoy the creamy, cheesy goodness of baked cauliflower and the rich, savory flavors of garlic potatoes for a comforting and satisfying dining experience. Try this recipe today and make your next meal unforgettable!

FOR THE SAUCE:

2 tablespoons rice vinegar

2 tablespoons soy sauce

2 tablespoons water

1 teaspoon cornstarch

1 teaspoon honey

1/2 teaspoon sesame seed oil

FOR THE STIR FRY:

1 lb frozen potstickers or gyoza of your choice, unthawed

3 teaspoons vegetable oil, divided

1/4 cup water

8 oz cremini or button mushrooms, sliced

salt and pepper to taste

8 oz asparagus (about 1/2 bunch), cut into 1” pieces

2 carrots, peeled and cut into ovals

1 tablespoon ginger paste

2 scallions, chopped

PREPARATION

Whisk together sauce ingredients and set aside.

Heat 2 teaspoons vegetable oil in large skillet, wok, or stockpot over medium-high. Add potstickers folded side up. Cook for 3 minutes, unmoved, until browned on bottoms.

Slowly pour in water and add lid. Cook in water for 3 more minutes. Remove potstickers from pan and set aside in large bowl.

In same pan heat half teaspoon oil over medium-high and add mushrooms. Season with salt and pepper and cook for 5 minutes. Add mushrooms to bowl with potstickers.

In same pan add remaining oil and heat over medium-high. Add asparagus and carrot and cook for 2-3 minutes or until tender. Add ginger and cook for 1 minute. Add salt to taste. Turn off heat.

Add sauce, potstickers, and mushrooms to pan and stir well. Let sit in pan for 1 minute. Stir in green onions and serve piping hot.

Ingredients

Lays: 6 big eggs

 

Cottage About 450 grams (about 2 cups) of cheese

 

One cup (about approximately 100 grams) of grated sharp cheddar cheese

 

Grated 1/4 cup of parmesan cheese (

 

Flour: 1/4 cup, or around 30 grams

 

Melted butter, 2 tablespoons (or 30 milliliters)

 

One teaspoon (about five milliliters) of baking powder

 

Sal: half a teaspoon (2.5 milliliters)

 

For 1/4 cup (or approximately 25 grams) of chopped green onions

 

For the garnish, chop some fresh parsley.

 

Optional garnish: red pepper flakes

 

Eggs with Baked Cottage Cheese

 

Eggs with Baked Cottage Cheese

 

What to do:

 

Préparations :

Heat up and get ready:

 

Begin by preheating the oven to 350°F (175℃). Slightly coat a baking dish that measures 9 by 9 inches.

 

Combine the base:

 

Combine all of the eggs in a large bowl and whisk until combined. Cream together the cottage cheese, cheddar, Parmesan, flour, melted butter, baking powder, and salt.

 

Elevate the taste:

 

The chopped green onions should be stirred in. Transfer the mixture to the baking dish that has been preheated.

 

Transfer the dish to a preheated oven and bake for 35 to 40 minutes, or until the center sets and the top becomes golden.

 

Serve with a garnish and let rest for a little while before slicing. If you want, you may top it off with some red pepper flakes and some fresh parsley.

 

Have a toasty one.

 

Enjoy !

INGREDIENTS

1 lb baby bella or cremini mushrooms

2 tablespoons butter

1-2 cloves garlic, minced

1/2 teaspoon dried thyme

8 oz cream cheese

1/4 cup parmesan cheese, finely grated

1 tablespoon fresh parsley, finely chopped and divided

Kosher salt and freshly ground black pepper, to taste

 

PREPARATION

Preheat oven to 400°F and line a baking sheet with parchment paper. Set aside.

Wipe mushrooms with a damp paper towel. Remove stems and set aside for later use. Arrange mushroom caps on prepared baking sheet.

Finely chop the reserved mushroom stems.

Melt the butter in a medium skillet over medium-high heat. Add mushroom stems and cook until softened, about 5 minutes.

Add garlic and thyme and cook 1 minute more. Stir in cream cheese, half of the parmesan cheese, and season with salt and pepper.

Once cheese has melted and mixture is smooth, remove from heat and stir in most of the parsley, reserving some to use for serving.

Let filling cool slightly, then spoon into a ziptop or piping bag. Snip off one corner of the bag and pipe filling into each mushroom cap.

Top with remaining parmesan cheese and bake until golden brown, about 15 minutes. Top with remaining fresh parsley, if desired, and serve. Enjoy