Cheese and Cottage Cheese Filled Buns

Ingredients

For the Dough

• 1 cup (200 ml) kefir
• 0.5 cups (100 ml) milk
• 0.5 tsp yeast
• 0.5 tsp salt
• 1 tbsp (20 g) sugar
• 3 cups flour (using a 200 ml cup, about 400 g)

For the Filling

• 100 g (about 1/2 cup) cottage cheese
• 150 g (about 1 1/2 cups) cheese, grated (use your preferred type, like cheddar, mozzarella, or a blend)
• 1 large egg white
• 200 g butter (for greasing and brushing, about 3/4 cup)

Step-by-Step Preparation

1. Prepare the Dough

Activating the Yeast
Begin by slightly warming 0.5 cups (100 ml) of milk—it should be lukewarm, not hot. Add 0.5 teaspoons of yeast to the milk, stir to dissolve, and let it sit for about 5 minutes until it becomes frothy. This step is crucial for ensuring the dough rises properly.

Mixing the Dough
In a large mixing bowl, combine 1 cup (200 ml) of kefir with 0.5 teaspoons of salt and 1 tablespoon (20 g) of sugar. Pour in the frothy yeast mixture and stir to combine. Gradually add 3 cups (about 400 g) of flour, mixing with a spoon or your hands until a soft dough forms. The dough should be pliable and slightly sticky but manageable.

Kneading the Dough
Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes. Continue kneading until the dough is smooth and elastic. Place the dough back into the bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-2 hours, or until it has doubled in size.

2. Prepare the Filling

Mixing the Filling
In a medium bowl, combine 100 g of cottage cheese with 150 g of grated cheese. Add 1 large egg white to the mixture and stir until everything is well incorporated. The filling should be thick and creamy, perfect for spooning into the dough.

3. Shape the Buns

Preheating the Oven
Preheat your oven to 180°C (350°F) while you shape the buns.

Forming the Dough Balls
Once the dough has risen, punch it down to remove the air. Divide the dough into 15-20 equal portions, depending on your preferred size for the buns. Roll each portion into a small ball, then flatten it into a disc using your hands or a rolling pin.

Adding the Filling
Place a spoonful of the cheese and cottage cheese filling in the center of each disc. Carefully gather the edges of the dough over the filling, pinching them together at the top to seal. Shape the filled dough into a neat bun, ensuring that the filling is fully enclosed.

Arranging the Buns
Arrange the buns seam-side down on a baking tray lined with parchment paper. This will help them hold their shape during baking.

4. Prepare the Butter for Greasing

Melting the Butter
Melt 200 g of butter in a small saucepan or microwave. The melted butter will be used to brush the tops of the buns before and after baking, giving them a golden crust and rich flavor.

5. Bake the Buns

If you want a decorative finish, use a sharp knife to gently score the tops of the buns before baking. This will create a unique pattern on the crust.

Brushing the Buns
Generously brush the tops of the buns with the melted butter and use a sharp knife to gently score the tops of the buns before baking. This will create a unique pattern on the crust.

Baking
Bake the buns in the preheated oven at 180°C (350°F) for 25-30 minutes, or until they are golden brown on top and the cheese filling is bubbling slightly.

6. Serve the Buns

Final Butter Brush
After baking, remove the buns from the oven and brush them again with the remaining melted butter. This final touch adds extra richness and a glossy finish to the buns.

Cooling and Serving
Allow the buns to cool slightly before serving. They are best enjoyed warm, with the cheese filling still soft and melty. These buns make a delightful snack or side dish that pairs well with a variety of meals.

Nutritional Information (Per Serving)

• Servings: 15-20 buns
• Calories: 210 kcal per bun (based on 15 buns)
• Carbohydrates: 22g
• Protein: 7g
• Fat: 12g
• Fiber: 1g
• Sugar: 2g

These cheese and cottage cheese-filled buns are a comforting and satisfying treat. The soft, fluffy dough encases a rich, cheesy filling that melts in your mouth with each bite. Whether you’re making these buns for a family gathering or as a cozy weekend project, they’re sure to become a favorite in your home.

How to make fruit salad in weight loss diet

Milk Flatbreads with Cheese and Herbs

Ingredients

For the Dough:

• 1 2/3 cups milk (400 ml, room temperature)
• 2 large eggs
• 1 teaspoon paprika
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt
• 3 tablespoons vegetable oil (45 ml)
• 1 2/3 cups wheat flour (200 g, sifted)

For the Filling:

• 1.8 oz green onion (50 g, finely chopped)
• 0.7 oz dill (20 g, finely chopped)
• 3.5 oz American cheese (100 g, grated)
• 3.5 oz Mozzarella cheese (100 g, grated)
• 0.7 oz butter (20 g, for greasing)

Preparing the Dough

1. Combine Wet Ingredients: In a large mixing bowl, pour in the room temperature milk. Add the salt, paprika, ground black pepper, and vegetable oil. Crack in the eggs and whisk everything together until you have a smooth, well-blended mixture.
2. Incorporate the Flour: Gradually add the sifted wheat flour into the wet ingredients, whisking continuously to avoid lumps. The resulting dough should be smooth and have a consistency similar to pancake batter.

Adding the Cheese and Herbs

1. Chop and Mix: Finely chop the green onions and dill, then fold them into the dough mixture, ensuring they are evenly distributed throughout the batter.
2. Grate and Add Cheese: Grate the American cheese and Mozzarella cheese using a coarse grater. Add the grated cheese to the dough, stirring gently to create pockets of cheese that will melt beautifully during cooking.
   

   Cooking the Flatbreads

   1. Heat the Pan: Place a pancake pan or non-stick skillet over medium heat. Lightly grease the pan with a small amount of vegetable oil to prevent sticking.
   2. Pour the Batter: Pour a small ladleful of batter onto the hot pan, spreading it out evenly to cover the surface. The batter should be thin, similar to a pancake.
   3. Add Cheese Filling: As the batter begins to set, sprinkle additional grated cheese onto one half of the flatbread. Fold the other half of the flatbread over the cheese to create a semi-circle, trapping the cheesy filling inside.
   4. Cook to Perfection: Flip the flatbread carefully to ensure even cooking on both sides. Cook until both sides are golden brown and the cheese inside has melted, creating a crispy outside with a gooey, cheesy center.
   5. Serve: Once cooked, remove the flatbread from the pan and place it on a serving plate. Optionally, brush with a bit of butter for added flavor and richness.

   Serving Suggestions

   These Milk Flatbreads with Cheese and Herbs are best served hot, straight from the pan. They make a delightful snack or meal on their own but can also be served with a side salad, a bowl of soup, or a dip like tzatziki or sour cream.

    

    

   Tips for Success

   • Consistent Batter: Make sure your batter is smooth and lump-free to ensure even cooking.
   • Don’t Overfill: Avoid overfilling the  flatbreads with  cheese as this can make them difficult to flip and cause the cheese to ooze out.
   • Adjust Heat: If the flatbreads are browning too quickly, reduce the heat slightly to allow the cheese inside to melt without burning the outside.
     

     Nutrition Information

     • Serving Size: 1 flatbread (based on 6 servings)
     • Calories: Approximately 220 kcal
     • Total Fat: 12g
     • Saturated Fat: 6g
     • Cholesterol: 80mg
     • Sodium: 450mg
     • Total Carbohydrates: 15g
     • Dietary Fiber: 1g
     • Sugars: 2g
     • Protein: 10g

     Conclusion

     These Milk Flatbreads with Cheese and Herbs are a delicious and versatile dish that’s perfect for any time of day. The combination of soft, fluffy flatbread with melted cheese and fresh herbs is both comforting and satisfying. Whether you’re making them for breakfast, lunch, or a light dinner, these flatbreads are sure to be a hit with everyone. Enjoy the savory, cheesy goodness in every bite!

No-Bake Peanut Butter Oat Bars

Ingredients:

3 cups (270 g) old-fashioned oats
1 cup (240 g) peanut butter, 100% natural
3/4 cup (255 g) honey

Directions:

Prepare the Pan:
Line a 7″ x 11″ or 8″ x 8″ cake pan with parchment paper.

Measure Oats:
Measure the oats into a medium-sized mixing bowl.

Heat Peanut Butter and Honey:
Heat the peanut butter and honey in a microwave for 1 minute, stirring every 10 seconds, until smooth and runny.
Alternative: Use the double boiling method to melt the honey and peanut butter together.

Add Salt:
Add a pinch of salt to the peanut butter and honey mixture, and mix thoroughly.

Combine with Oats:
Pour the peanut butter and honey mixture over the oats. Fold the oats into the mixture until they are evenly coated.

Transfer to Pan:
Transfer the oat mixture into the prepared pan. Using the back of a silicone spoon or your greased hands, evenly press the mixture into the bottom of the pan.

Cool:
Allow the mixture to cool completely in the refrigerator for about 2 hours or overnight.

Cut into Bars:
Once cooled, cut into desired slices.

Store:
Store the bars in an airtight container. Wrap each bar in paper and keep in the fridge for up to 1 month or in the freezer for up to 3 months. Let them chill at room temperature for softer bars.

Serving Suggestions:

Enjoy these bars as a quick breakfast with a cup of coffee or tea.
Pack them in your lunchbox for a mid-day snack.
Take them on hikes or road trips for a convenient and healthy treat.

Cooking Tips:

Use a natural peanut butter with no added sugar or oils for the healthiest option.
For extra texture, add in some chopped nuts or dried fruit.
If you prefer a sweeter bar, you can add a bit more honey to taste.

Nutritional Benefits:

Oats: A great source of dietary fiber, which can help with digestion and keep you full longer.
Peanut Butter: Provides healthy fats and protein, essential for energy and muscle repair.
Honey: A natural sweetener that also offers some antioxidants and antibacterial properties.

Dietary Information:

Gluten-Free: If using certified gluten-free oats.
Contains Peanuts: Not suitable for those with peanut allergies.
Dairy-Free: Yes.
Free of Refined Sugars: Yes.

Storage:

Store the bars in an airtight container.
Keep in the refrigerator for up to 1 month or in the freezer for up to 3 months.
Let them chill at room temperature for softer bars before eating.

Chocolate Ice Cream Recipe

Chocolate Ice Cream

Prep Time: 10 mins

Cook Time: 10 mins

Additional Time: 4 hrs

Total Time: 4 hrs 20 mins

Servings: 8

Yield: 1 quart

Ingredients:

• • 1 cup milk
  • ¾ cup sugar
  • 2 tablespoons unsweetened cocoa powder

• • ¼ teaspoon salt
  • 3 egg yolks, lightly beaten
  • 2 ounces semisweet chocolate, chopped

• 2 cups heavy cream
• 1 teaspoon vanilla extract

Instructions:

1. 1. Combine milk, sugar, cocoa powder, and salt in a saucepan over medium heat. Bring to a simmer, stirring constantly.
   2. Place egg yolks into a small bowl. Gradually whisk in about 1/2 cup of hot milk mixture, then return to the saucepan. Heat and stir until thickened, but do not boil.
   3. Remove from the heat and stir in chopped chocolate until melted.

1. Pour into a chilled bowl and refrigerate, stirring occasionally, until cold, about 2 hours.
2. Stir in cream and vanilla. Pour into an ice cream maker and freeze according to manufacturer’s directions.

Nutrition Facts (per serving):

• • Calories: 353
  • Fat: 27g
  • Carbs: 27g

• Protein: 4g

Ingredients:

1 cup graham cracker crumbs
4 tablespoons unsalted butter, melted
2 tablespoons sugar
2 (8 oz) packages cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup sour cream
Directions:

Preheat your oven to 325°F (163°C) and line a muffin tin with 12 paper liners.
Mix graham cracker crumbs, melted butter, and 2 tablespoons sugar in a bowl. Press the mixture firmly into the bottom of each liner.
In a large bowl, beat the cream cheese and 1/2 cup sugar until smooth. Add eggs one at a time, then vanilla extract and sour cream, beating until just blended.
Divide the mixture evenly among the prepared cups, filling each about 3/4 full.
Bake for 20-25 minutes, or until the centers are just set. Cool to room temperature, then refrigerate for at least 2 hours before serving

I Don’t Buy Pizza Anymore! Discover a Healthier and Tastier Alternative

Pizza, with its gooey cheese, flavorful toppings, and crispy crust, has long been a favorite indulgence for many. However, as people become more health-conscious, they’re seeking alternatives that satisfy their cravings without sacrificing nutrition.

Enter Zucchini Pizza Crust: A Game-Changing Solution

In recent years, zucchini pizza crust has emerged as a popular substitute for traditional pizza dough. Not only is it lighter and lower in carbohydrates, but it also offers a unique flavor profile that’s surprisingly delicious.

Making the Transition: Embracing Zucchini Pizza Crust

Ingredients You’ll Need

• 1 zucchini
• 4 tablespoons of oat flour
• 3.5 ounces (100g) grated mozzarella cheese
• 2 eggs
• Salt and black pepper to taste

Preparing the Zucchini Pizza Crust

1. Grating the Zucchini: Begin by washing the zucchini thoroughly and grating it using a coarse grater, leaving the skin on for added texture and nutrients.
2. Draining Excess Liquid: Transfer the grated zucchini to a bowl, season it with salt, and let it rest for 5 minutes. Afterward, squeeze handfuls of the zucchini to remove excess liquid, ensuring a crispier crust.
3. Mixing the Ingredients: In another bowl, combine the drained zucchini with oat flour, grated cheese, eggs, and freshly ground black pepper. Mix the ingredients thoroughly until well combined.
4. Shaping the Crust: Spread the zucchini mixture evenly onto a round pizza pan that has been lightly greased or lined with parchment paper. Ensure the crust is uniform in thickness for even baking.
5. Baking to Perfection: Preheat your oven to 180°C and bake the zucchini pizza crust for approximately 20 minutes or until golden brown. Keep an eye on it to prevent burning.
   

   The Taste Test: Why Zucchini Pizza Crust Reigns Supreme

   Satisfying Cravings Without Sacrifice

   Despite its unconventional ingredients, zucchini pizza crust delivers a satisfying pizza experience without the guilt. The crust maintains a crispy texture while providing a subtle hint of zucchini flavor, making each bite a delightful surprise.

   Nutritional Benefits That Can’t Be Beat

   Compared to traditional pizza dough, zucchini pizza crust is significantly lower in carbohydrates and calories, making it an ideal choice for those watching their waistlines. Additionally, zucchini is packed with essential vitamins and minerals, adding nutritional value to every slice.

   Conclusion: A Delicious Twist on a Classic Favorite

   In conclusion, zucchini pizza crust offers a delicious and nutritious alternative to traditional pizza dough. With its simple preparation and satisfying flavor, it’s no wonder that more pizza lovers are making the switch. So the next time you’re craving a slice, consider giving zucchini pizza crust a try—you won’t be disappointed!

The Easiest Flourless Cake Recipe You’ll Ever Make!

Are you craving something sweet but don’t have hours to spare in the kitchen? Say goodbye to complicated recipes and hello to simplicity with our easy-to-follow flourless cake recipe. In this article, I’ll walk you through each step, from gathering the ingredients to serving up a slice of heaven on a plate. Get ready to impress your friends and family with minimal effort and maximum flavor!

Ingredients

• 4 egg yolks
• 14 ounces (400 grams) natural yogurt
• 2.8 ounces (40 grams) sugar
• 1.8 ounces (50 grams) corn starch
• Baking powder
• A pinch of salt
• Vanillin
• 4 egg whites
• 1.4 ounces (40 grams) sugar
• Boiling water (for a double boiler)
• Powdered sugar (to decorate)

Now that we have everything we need, let’s get started!

Preparation

Preheat your oven to 170ºC to ensure it’s nice and toasty for our cake. While it’s heating up, let’s prepare the batter.

Mixing the Batter

In a mixing bowl, combine the egg yolks, natural yogurt, 40 grams of sugar, cornstarch, and a dash of baking powder. Add a hint of vanillin to elevate the flavor profile. Mix until smooth and set aside.

Creating the Meringue

In another bowl, beat the egg whites with a pinch of salt until they form soft peaks. Gradually add the remaining 40 grams of sugar while continuing to beat until the peaks are firm and glossy.

Combining the Batter and Meringue

Gently fold the beaten egg whites into the yolk and yogurt mixture, ensuring a delicate integration while maintaining the airy texture of the meringue.

Baking the Cake

Transfer the batter into a prepared mold and place it inside a larger roasting pan. Pour boiling water into the pan to create a double boiler effect. Pop it into the preheated oven and bake at 170ºC for approximately 50 minutes, or until the top is golden and the center is set.

Decorating with Powdered Sugar

Once the cake has cooled, carefully remove it from the mold and sprinkle powdered sugar over the top for a decorative touch.

Serving Suggestions

This flourless cake is a versatile treat that pairs well with a variety of accompaniments. Serve it with a dollop of whipped cream and fresh berries for a light and refreshing finish. You can also drizzle it with chocolate sauce or caramel for an indulgent twist. Get creative and make it your own!

Why Choose a Flourless Cake?

Flourless cakes have gained popularity in recent years due to their light texture and gluten-free appeal. By omitting flour from the recipe, you’re left with a cake that’s airy, moist, and incredibly flavorful. Plus, it’s a great option for those with dietary restrictions or sensitivities. Say goodbye to dense, heavy cakes and hello to a lighter, more enjoyable dessert experience!

Tips and Tricks for Perfect Results

• Ensure your egg whites are at room temperature for maximum volume when beating.
• Be gentle when folding the egg whites into the batter to avoid deflating them.
• Use high-quality natural yogurt for the best flavor and texture.
• Experiment with different flavorings such as citrus zest or almond extract to customize your cake.
  

  Storing Your Flourless Cake

  To keep your cake fresh and delicious, store it in an airtight container at room temperature for up to three days. Alternatively, you can refrigerate it for up to a week or freeze it for longer-term storage. Just be sure to thaw it completely before serving for the best taste and texture.

  Conclusion

  In conclusion, this flourless cake recipe is a game-changer for anyone looking to satisfy their sweet tooth without spending hours in the kitchen. With just a few simple ingredients and easy-to-follow steps, you can enjoy a delicious homemade treat that’s sure to impress. So why wait? Get baking and indulge in a slice of heaven today!

No-Rise Spelt and Wheat Bread Recipe
Table of Contents
Ingredients
1 1/4 cups spelt flour (150 g)
2 1/2 teaspoons salt
2 3/4 cups wheat flour (350 g)
1 1/4 cups whole spelt flour (150 g)
2 teaspoons bread spice
1 3/4 – 2 1/8 cups water (420 – 500 ml, lukewarm)
2 1/4 teaspoons dry yeast
2 tablespoons white wine vinegar
Preparation Tips
Preheat the Oven:
Set your oven to 220°C (428°F).
Place a bowl of water at the bottom of the oven to create steam, which helps develop a crispy crust on the bread.
Mix Dry Ingredients:
In a large mixing bowl, combine spelt flour, wheat flour, whole spelt flour, salt, and bread spice.
Stir well to ensure the ingredients are evenly distributed.
Prepare Yeast Mixture:
Heat the water until lukewarm—this helps activate the yeast effectively.
Dissolve the dry yeast in the warm water.
Add the white wine vinegar to the yeast mixture. The vinegar helps neutralize the yeast taste, extends the bread’s shelf life, and prevents mold growth.
Combine Ingredients:
Using a food processor or a mixer with a dough hook, gradually add the yeast and vinegar mixture to the dry ingredients.
Continue mixing until a dough forms. The dough should be slightly sticky but firm enough to hold its shape.
If necessary, adjust the water to get the right consistency, adding a little more if the dough is too dry or reducing if it’s too wet.