Category: quick and easy recipe

Lemon Zucchini Heaven Bread
Table of Contents
Ingredients:
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/2 cup vegetable oil
3/4 cup granulated sugar
1/2 cup buttermilk
1 teaspoon vanilla extract
1 cup grated zucchini
Zest of 1 lemon
Juice of 1 lemon
For the Glaze:
1 cup powdered sugar
2 tablespoons lemon juice
Zest of 1 lemon
Directions:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the eggs, vegetable oil, and granulated sugar until well combined.
Add the buttermilk, vanilla extract, grated zucchini, lemon zest, and lemon juice to the egg mixture and mix well.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Pour the batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
For the glaze, whisk together the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth.
Drizzle the glaze over the cooled bread and let it set before slicing.
Prep Time: 15 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 10 minutes
Kcal: 280 kcal | Servings: 10 slices

Ingredients:

Bread flour: 2 ½ cups (320 grams)
Water: ¾ cup + 2 tablespoons (210 ml), lukewarm
Brewer’s yeast: 1 tsp. (3 grams) or dry yeast: ½ tsp. (2 grams)
Sugar: 1 tsp.
Salt: 1 tsp.

Instructions:

Activate the Yeast:
In a small bowl, dissolve the sugar and yeast in the lukewarm water. Make sure the water is not too hot, as it can kill the yeast. Let this mixture sit for about 5-10 minutes until it becomes foamy, indicating that the yeast is activated.

Prepare the Dough:
In a large mixing bowl, combine the bread flour and salt. Create a well in the center of the flour and pour in the yeast mixture.
Gradually mix the flour with the water, using a spatula or your hands, until a soft dough forms. The dough should be slightly sticky but manageable.

Knead the Dough:
Transfer the dough onto a lightly floured surface and knead it for about 8-10 minutes. The goal is to develop the gluten, which will give the bread its structure and elasticity.
The dough should become smooth and elastic by the end of kneading.

First Rise:
Shape the dough into a ball and place it in a lightly oiled bowl. Cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.

Shape the Dough:
After the dough has risen, punch it down gently to release the air. Turn it out onto a floured surface and shape it into a loaf.
You can shape it into a round loaf, a baguette-style loaf, or even place it into a bread tin for a more uniform shape.

Second Rise:
Place the shaped dough onto a parchment-lined baking sheet or into a greased loaf tin. Cover it again with a damp cloth and let it rise for an additional 30-40 minutes, or until it has puffed up.

Preheat the Oven:
While the dough is doing its second rise, preheat your oven to 220°C (425°F). If you want a crispy crust, place a shallow pan of water on the bottom of the oven to create steam while the bread bakes.

Bake the Bread:
Once the dough has risen, make a few shallow slashes on the surface with a sharp knife or bread lame. This helps the bread expand while baking.
Bake the bread in the preheated oven for 20-25 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
If using a bread tin, the baking time may extend slightly to ensure the bread is fully cooked through.

Cool the Bread:
Once baked, remove the bread from the oven and allow it to cool on a wire rack. It’s important to let the bread cool before slicing, as this allows the interior to set properly.

Nutritional Facts (per slice, approximately 1/12th of the loaf):
Calories: 80 kcal
Carbohydrates: 16g
Protein: 3g
Fat: 0.5g
Fiber: 1g
Sugar: 1g
Sodium: 150mg

Storage Tips:
Room Temperature: Store the bread in an airtight container or a bread bag at room temperature for up to 3-4 days. Avoid storing bread in the fridge, as it can dry out faster.
Freezing: If you want to store the bread for longer, you can freeze it. Once cooled, slice the loaf and place the slices in a freezer-safe bag. Bread can be stored in the freezer for up to 3 months. To reheat, simply toast the slices or warm them in the oven.

Cooking Tips:
Use Lukewarm Water: The water should be warm to the touch but not hot, around 38°C (100°F), to help the yeast activate.
Measure Ingredients Accurately: Use a kitchen scale to measure the flour for the best results, as too much flour can make the bread dense.
Kneading the Dough: If the dough feels too sticky, add a bit more flour, but avoid adding too much as it can make the bread heavy.
Crust Variations: For a softer crust, you can brush the bread with melted butter as soon as it comes out of the oven. For a crunchier crust, add the pan of water to the oven as mentioned earlier.
Flavor Additions: This basic bread recipe can be easily customized. You can add herbs like rosemary, thyme, or garlic powder for extra flavor. Seeds like sesame, flax, or sunflower can also be sprinkled on top for added texture.

Quick and Delicious No-Oven Bread in 10 Minutes

You won’t believe how tasty this bread is, and it’s ready in just 10 minutes without an oven! Anyone can make it!

Ingredients:

For the Bread:

• 4 cups of flour (480g)
• 1 glass of yogurt (220g)
• 1 glass of water (200ml)
• 1 packet of baking powder (10g)
• 1 teaspoon of salt (8g)

For the Topping:

• Melted butter (100g)
• A pinch of finely chopped parsley

Instructions:

1. In a mixing bowl, combine 4 cups of flour, 1 packet of baking powder, and 1 teaspoon of salt.
2. Add 1 glass of yogurt and 1 glass of water to the dry ingredients.
3. Mix everything well until you have a smooth dough.
4. Shape the dough into a loaf or rolls, depending on your preference.
5. Heat a non-stick pan or skillet over medium heat.
6. Once the pan is hot, place the dough in it and cover with a lid.
7. Cook for about 5 minutes on each side, or until the bread is golden brown and cooked through.
8. Remove the bread from the pan and brush it with melted butter.
9. Sprinkle finely chopped parsley on top for added flavor.
10. Enjoy your quick and delicious no-oven bread!

Quick and Delicious 5-Minute Bread Recipe

Say goodbye to store-bought bread with this perfect quick bread recipe!

Ingredients:

• 350g wheat flour (sieved)
• 1 tsp sugar
• 1 tsp salt (season to taste)
• 5g dry yeast
• 210ml boiled, not hot water
• 30g vegetable oil
• Milk and butter for brushing
• Additional flour for dusting

Instructions:

1. In a bowl, mix sieved flour, sugar, salt, and dry yeast.
2. Combine all dry ingredients thoroughly.
3. Pour in 210ml of boiled, not hot water.
4. Add 30g of vegetable oil.
5. Mix well until a dough forms.
6. Brush the dough with vegetable oil.
7. Cover with cling film and let it rest in a warm place for 15 minutes.
8. Brush the dough with milk and butter.
9. Dust with flour.
10. Cut the dough with a knife.
11. Bake in a preheated oven at 180°C (356°F) for 20 minutes.
12. Savor your homemade bread – quick and simply delicious!

Best Ever Baked Apple Cake

Fall in love with this delectable Apple Cake that is not only super tasty but also incredibly juicy. This cake combines a tender, buttery batter with an abundance of fresh apples, creating a delightful dessert that’s perfect for any occasion. Here’s how to make this delicious treat that will surely become a favorite.

Ingredients

To bake this mouth-watering apple cake, you will need:

• Fat for the mold
• 150 g (2/3 cup) margarine or butter, softened
• 120 g (1/2 cup + 1 tbsp) sugar
• 1/2 package baking powder (about 1 1/2 teaspoons)
• 220 g (1 3/4 cups) flour
• 1.5 kg (3.3 lbs) apples, peeled and cored
• 3 eggs
• Butter for spreading
• Cinnamon, to taste

Nutrition Information

This recipe serves approximately 12-14 people. The nutritional information per serving is as follows:

• Calories: 220
• Protein: 3g
• Carbohydrates: 30g
• Dietary Fiber: 2g
• Sugars: 15g
• Fat: 10g
• Saturated Fat: 5g
• Cholesterol: 45mg
• Sodium: 150mg

Step-by-Step Instructions

1. Prepare the Springform Pan

Preheat your oven to 180°C (350°F). Grease a 26cm (10-inch) springform pan with butter or margarine to ensure the cake doesn’t stick.

2. Make the Batter

In a large mixing bowl, cream together 150 g (2/3 cup) of softened margarine or butter and 120 g (1/2 cup + 1 tbsp) of sugar until light and fluffy. Add the 3 eggs, one at a time, beating well after each addition.

Sift together 220 g (1 3/4 cups) of flour and 1/2 package (about 1 1/2 teaspoons) of baking powder. Gradually add the dry ingredients to the wet mixture, mixing until a smooth batter forms.

3. Prepare the Apples

Peel, core, and cut the 1.5 kg (3.3 lbs) apples into large pieces, such as eighths, depending on their size. Fold the apple pieces into the batter, ensuring they are well coated.

4. Bake the Cake

Pour the apple-batter mixture into the prepared springform pan and smooth the top as best as you can. The batter will be thick and the apples will make it look uneven, but that’s perfectly fine.

Place the pan on the bottom rack of the preheated oven and bake for about 1 hour.

5. Add Butter and Cinnamon-Sugar

After 45 minutes, open the oven and spread butter generously over the top of the cake. Sprinkle with plenty of sugar or a cinnamon-sugar mixture to your taste.

6. Finish Baking

Continue baking for the remaining 15 minutes. If the cake starts to brown too quickly, cover it loosely with a piece of baking paper to prevent burning.

7. Cool and Serve

Remove the cake from the oven and let it cool slightly in the pan before transferring it to a wire rack. This cake is best served warm, and it pairs wonderfully with a dollop of whipped cream.

Tips for the Perfect Apple Cake

• Use a variety of apples: Different apple varieties can add depth of flavor and texture to the cake.
• Don’t worry about the batter-to-apple ratio: The batter serves mainly to hold the apples together, ensuring a juicy and flavorful cake.
• Check for doneness: Insert a skewer into the center of the cake. If it comes out clean or with only a few moist crumbs, the cake is done.

Storing and Serving

This apple cake can be stored at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate the cake for up to 5 days. Reheat individual slices in the microwave for a few seconds before serving to enjoy the cake warm.

Serve this cake as a delightful dessert after meals or as a sweet treat with coffee or tea. Its moist, apple-filled goodness is sure to impress family and friends alike.

Conclusion

This Apple Cake is truly the best you’ll ever bake, with its luscious apple chunks held together by a tender, buttery batter. Whether you’re baking it for a special occasion or just because, this cake will quickly become a beloved recipe in your kitchen. Enjoy the warm, comforting flavors and share this delightful treat with your loved ones!

Mini Donuts

INGREDIENTS:

Dough:

300g (2 2/5 cup) flour

100ml (2/5 cup) warm water

100ml (2/5 cup) warm milk

7g dry yeast

5g (1 tsp) sugar

2 g (½ tsp) salt

16ml (2 tbsp) olive oil

FILLING:

450g (1 lb) potatoes

2g (½ tsp) salt

100g ham

100g mozzarella cheese

METHOD:

Add warm water, yeast, and sugar to the bowl. Mix. Add flour, and milk and knead the dough. Add oil, knead a

little more, and put the dough in an oiled bowl. Leave it to rest for 60 minutes.

Cut the potatoes into pieces and put them in a baking dish. Cover with baking foil and place in the microwave.

When the potatoes are cooked, add salt and mash.

Divide into 8 parts and make balls in which you will add cheese and ham.

When the dough has risen, divide it into 8 parts.

Roll out the dough with rolling pin and fill with a potato ball.

Fry in an oiled pan. Serve.

Enjoy your Stuffed cheese bread.

The Most Delicious Potato and Cheese Omelette Recipe Ever!

Table of Contents

Picture this: a golden-brown omelette, oozing with melted cheese, infused with the savory goodness of peppers, onions, and herbs. Sounds like a dream, doesn’t it? Well, get ready to turn that dream into reality because I’m about to share with you the ultimate recipe for the most delicious potato and cheese omelette you’ve ever tasted!

Ingredients

To create this culinary masterpiece, you’ll need:

1 cup (120 grams) flour

3 tablespoons (45 milliliters) milk

3 eggs

5 oz (about 140 g) light cheese, cut into slices

3 chives, cut into slices

1 potato, peeled and grated

1 onion, chopped

1 red pepper, cut into cubes

1 teaspoon salt

1 teaspoon sugar

1 teaspoon baking soda

1 pinch of chopped fresh mint

1 pinch of chopped parsley

Preparation

Let’s dive into the preparation process step by step:

Mixing the Batter

In a mixing bowl, crack open those eggs and give them a good whisk with a hand mixer. Once they’re nice and frothy, add in the milk, flour, salt, sugar, and baking soda. Mix everything together until you’ve got a smooth, lump-free batter.

Adding the Goodness

Now comes the fun part! Stir in the chopped pepper, sliced chives, chopped onion, parsley, mint, and grated potato (make sure to squeeze out any excess moisture from the potato). Mix everything together until all the ingredients are evenly distributed throughout the batter.

See also Easy and Cheesy Cauliflower with Garlic Butter Potatoes

Cooking the Omelette

Heat up a non-stick frying pan over low heat and lightly grease it. Pour half of the batter into the pan, spreading it out evenly. Next, layer on the slices of cheese, covering the entire surface of the batter. Finally, pour the remaining batter on top, covering the cheese completely. Pop a lid on the pan and let the omelette cook until the bottom is golden brown. Carefully flip it over and cook the other side until it’s golden brown as well.

Serving Suggestions

Once your omelette is cooked to perfection, slide it onto a plate and get ready to dig in! Serve it up hot and fresh, with a side of crispy toast or a fresh salad. You can also pair it with some salsa or sour cream for an extra kick of flavor. However you choose to enjoy it, one thing’s for sure – this omelette is bound to be a crowd-pleaser!

Why This Recipe is Amazing

What sets this potato and cheese omelette apart from the rest? It’s not just about the incredible taste (although that certainly doesn’t hurt!). This recipe is all about simplicity and versatility. With just a handful of basic ingredients, you can whip up a satisfying meal that’s perfect for breakfast, lunch, or dinner. Plus, it’s completely customizable – feel free to add in your favorite veggies or swap out the cheese for something different. The possibilities are endless!

Health Benefits

But wait, it gets even better – this omelette isn’t just delicious, it’s also nutritious! Packed with protein, vitamins, and minerals, it’s a wholesome meal that will keep you feeling full and satisfied for hours. Plus, by using light cheese and incorporating plenty of veggies, you’re getting all the flavor without any of the guilt. It’s a win-win!

Carrot and Zucchini Oat Bread Recipe

Table of Contents

Ingredients

For the Bread:

1 zucchini (200 g), grated

2 carrots (200 g), grated

350 ml water

3-4 cloves garlic, minced (adjust to taste)

250 g oats, plus an additional 100 g

Salt to taste

1 teaspoon sweet paprika

A pinch of curry powder (or any favorite spices)

1/2 cup water (for adjusting consistency)

5 g dry yeast

20 g sunflower seeds

20 g sesame seeds

30 g flaxseeds, plus extra for sprinkling

30 ml olive oil

Instructions

Prepare the Vegetables

Grate the Vegetables: Start by grating 1 zucchini (200 g) and 2 carrots (200 g). Set them aside in a bowl. These vegetables add moisture and nutrients to the bread, making it both tender and flavorful.

Combine with Water and Garlic: In a large bowl, add 350 ml water, the grated zucchini, grated carrots, and 3-4 cloves minced garlic. The garlic adds a subtle aromatic flavor that enhances the overall taste of the bread.

Blend and Season

Blend the Mixture: Using an immersion blender, blend the mixture slightly. Aim to keep some texture from the vegetables for a rustic feel. This step ensures that the vegetables are evenly distributed throughout the bread.

Add Oats and Spices: Add 250 g oats to the vegetable mixture, along with salt to taste, 1 teaspoon sweet paprika, and a pinch of curry powder (or your preferred spices). Mix well to combine. These spices give the bread a mild warmth and depth of flavor.

Adjust Consistency: If the mixture seems too thick, add 1/2 cup water to adjust the consistency to your liking. The batter should be thick but pourable, similar to a thick pancake batter.

See also Mille-Feuille: The Ultimate Creamy Dessert Delight

Activate the Yeast

Prepare the Yeast: In a small bowl, dissolve 5 g dry yeast in a little warm water (not included in the above measurements). Let it sit for about 5 minutes until it becomes foamy. This step is crucial for activating the yeast, which helps the bread rise slightly and adds a lightness to the texture.

Mix in Yeast and Seeds

Combine Yeast with the Mixture: Pour the activated yeast into the vegetable and oat mixture. Stir well to incorporate the yeast evenly.

Toast the Seeds: In a dry frying pan, toast 20 g sunflower seeds and 20 g sesame seeds over medium heat for a few minutes until they are lightly golden and fragrant. Toasting enhances the nutty flavor of the seeds, adding a pleasant crunch to the bread.

Add Seeds and Oil: Add the toasted sunflower seeds, sesame seeds, 30 g flaxseeds, and 30 ml olive oil to the batter. Mix thoroughly to ensure all ingredients are evenly distributed. Stir in the remaining 100 g of oats until the mixture is well combined.

Proof the Dough

Prepare the Baking Dish: Grease a baking dish with a bit of olive oil and sprinkle a handful of flaxseeds on the bottom and sides. This prevents the bread from sticking and adds an attractive crust to the finished loaf.

Rest the Batter: Pour the prepared batter into the greased baking dish, spreading it evenly. Cover with a cloth and let the dough rest in a warm place for about 15 minutes. This resting period allows the oats to absorb moisture and the yeast to start its work, giving the bread a light lift.

See also Snickers Cake – A Celebration of Deliciousness

Bake

Preheat the Oven: While the dough is resting, preheat your oven to 180°C (350°F). A properly preheated oven is key to achieving a good rise and even baking.

Bake the Bread: Place the baking dish in the preheated oven and bake for 50-60 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean. This indicates that the bread is fully cooked inside.

Cool and Serve

Cool the Bread: Allow the bread to cool in the baking dish for about 10 minutes before transferring it to a wire rack to cool completely. Cooling on a wire rack prevents the bottom from becoming soggy and helps the bread firm up.

Slice and Enjoy: Once cooled, slice the bread and enjoy. This Zucchini and Carrot Oat Bread pairs beautifully with your favorite spreads, as a side to soups and salads, or simply on its own as a nutritious snack.

Nutrition Information

Serving Size: 1 slice (assuming 12 slices per loaf)

Calories: 180 kcal

Total Fat: 8 g

Saturated Fat: 1 g

Cholesterol: 0 mg

Sodium: 80 mg

Total Carbohydrates: 22 g

Dietary Fiber: 4 g

Sugars: 2 g

Protein: 5 g

Lentil Bread with Marinated Tomatoes

Table of Contents

Ingredients

For the Lentil Bread:

100g (1/2 cup) raw lentils

10g (1 tablespoon) flaxseed flour

10g (2 tablespoons) psyllium husk (can be substituted with ground chia seeds or ground flax seeds)

10g (1.5 tablespoons) unsweetened cocoa powder

60ml (1/4 cup) water

1/4 teaspoon sugar

2 teaspoons cumin seeds

1/2 teaspoon baking soda

1 tablespoon lemon juice

A pinch of salt

For the Marinated Tomatoes:

3 tomatoes, chopped

1 tablespoon lemon juice

1 tablespoon soy sauce

2 tablespoons oil

1 clove garlic, minced

1 tablespoon chopped onion

Chopped fresh basil (to taste)

Salt and black pepper to taste

Instructions

Step 1: Prepare the Lentils

Soak Lentils: Place the raw lentils in a bowl and cover them with water. Allow them to soak for 2-8 hours. Soaking the lentils not only reduces the cooking time but also enhances digestibility by breaking down anti-nutrients.

Step 2: Make the Lentil Dough

Blend Lentils: Drain the soaked lentils and blend them into a coarse mixture using a blender or food processor. The mixture should have a grainy texture, not too smooth, to give the bread a good structure.

Mix Dry Ingredients: In a large mixing bowl, combine the flaxseed flour, psyllium husk, cocoa powder, cumin seeds, sugar, baking soda, and a pinch of salt. Stir well to ensure the ingredients are evenly distributed.

Combine Ingredients: Add the blended lentils to the dry mixture and mix thoroughly. Gradually add the water and lemon juice to the mixture, stirring until a dough-like consistency forms. If the dough is too dry, add a little more water, one tablespoon at a time, until it reaches the desired consistency.

Shape the Dough: Form the dough into a loaf shape and place it on a baking sheet lined with parchment paper. The parchment paper prevents sticking and makes for easy cleanup.

See also Tastier than the Most Delicious Pies: Just 1 Egg and a Little Kefir

Step 3: Bake the Bread

Preheat Oven: Preheat your oven to 180°C (350°F).

Bake: Place the shaped dough in the preheated oven and bake for about 30-35 minutes, or until the bread is firm to the touch and a toothpick inserted into the center comes out clean. Baking time may vary slightly depending on your oven, so keep an eye on it towards the end.

Cool: Remove the bread from the oven and allow it to cool on a wire rack before slicing. Cooling is important as it helps the bread set and makes it easier to slice.

Step 4: Prepare the Marinated Tomatoes

Combine Ingredients: In a medium bowl, mix the chopped tomatoes with lemon juice, soy sauce, oil, minced garlic, chopped onion, and fresh basil. The combination of these ingredients will create a flavorful and vibrant topping that pairs perfectly with the lentil bread.

Season: Season the mixture with salt and black pepper to taste. Allow the tomatoes to marinate for at least 15 minutes. This step enhances the flavors and lets the tomatoes absorb the marinade fully.

Step 5: Serve

Slice and Serve: Slice the cooled lentil bread and arrange it on a serving plate. Serve the marinated tomatoes on the side or spoon them directly over the slices of bread for a delicious and healthy meal.

Cooking Tips

Customize the Flavor: Add your favorite dried herbs and spices, such as oregano, thyme, or garlic powder, to the lentil dough to customize the bread’s flavor profile.

Add Texture: For a crunchy texture, consider adding seeds (like sunflower or pumpkin seeds) or chopped nuts to the bread mixture before baking.

Versatility of Marinated Tomatoes: The marinated tomatoes can also be used as a topping for other dishes, such as grilled vegetables, pasta, or even as a fresh salsa alternative.Nutrition Information (per serving, serves 6)

Calories: 180

Total Fat: 9g

Saturated Fat: 1g

Cholesterol: 0mg

Sodium: 240mg

Total Carbohydrates: 22g

Dietary Fiber: 8g

Sugars: 5g

Protein: 6g

Coconut Cheese Bites Recipe

Table of Contents

Ingredients

400 g (14 oz) light cheese (ricotta or cottage cheese)

200 g (7 oz) dark chocolate (or milk chocolate without added sugar)

100 g (1 cup) grated coconut flakes

100 g (3/4 cup) milk powder

Step-by-Step Instructions

1. Prepare the Coconut Cheese Mixture

In a large bowl, combine the light cheese, grated coconut flakes, and milk powder. Mix thoroughly until all ingredients are well incorporated, and the mixture becomes smooth. This mixture should be firm enough to shape but still soft to the touch, ensuring that the bites will hold their shape once chilled.

2. Shape the Bites

Using your hands, take small portions of the coconut cheese mixture and form them into balls or bite-sized pieces. Aim for uniformity in size to ensure even chilling and coating. Place the shaped bites onto a lined baking tray or plate, making sure they are spaced apart to avoid sticking.

3. Chill the Bites

Refrigerate the bites for about 30 minutes to allow them to firm up. This step is crucial as it makes the bites easier to handle when dipping in chocolate. A well-chilled bite will also help the chocolate coating to set more quickly.

4. Melt the Chocolate

In a heatproof bowl, melt the dark or milk chocolate. You can do this over a pot of simmering water using the double boiler method, or in the microwave in 20-second intervals, stirring between each interval until the chocolate is smooth and fully melted. Be careful not to overheat the chocolate, as this can cause it to seize and become grainy.5. Coat the Bites

Once the bites are thoroughly chilled, use a fork or dipping tool to dip each one into the melted chocolate, ensuring an even coating. Let the excess chocolate drip off before placing the coated bites back onto the lined tray or plate. For a professional look, tap the fork gently on the edge of the bowl to remove excess chocolate and create a smooth, even coating.

6. Set the Chocolate

Allow the chocolate-covered bites to set by refrigerating them for an additional 15-20 minutes. This will ensure that the chocolate hardens properly, giving the bites a glossy, firm finish that enhances their visual appeal and provides a satisfying snap when bitten into.

7. Serve and Enjoy

Once the chocolate has fully set, serve the Coconut Cheese Bites chilled. They make a perfect treat for gatherings, parties, or simply as a snack to enjoy anytime. Store any leftovers in an airtight container in the refrigerator to maintain their freshness.

Nutritional Information

Servings: 20 bites

Serving Size: 1 bite

Calories: 80

Total Fat: 6 g

Saturated Fat: 4 g

Cholesterol: 5 mg

Sodium: 30 mg

Total Carbohydrates: 7 g

Dietary Fiber: 1 g

Sugars: 5 g

Protein: 2 g

These nutritional values are approximate and can vary based on the exact brands and types of ingredients used, especially the type of chocolate and cheese.

Tips for Success

Choice of Cheese: For a creamier texture, use ricotta cheese. For a slightly firmer bite, cottage cheese works well. Ensure the cheese is well-drained to avoid excess moisture in the mixture.

Coconut Variations: You can toast the coconut flakes lightly for an added nutty flavor before mixing them into the cheese.

Chocolate Coating: Experiment with different types of chocolate, like white chocolate or flavored chocolates, to customize the bites to your taste.

Storing: Keep the bites in the refrigerator for up to one week. If you want to keep them longer, store them in the freezer for up to a month, and thaw them in the fridge before serving.

Read more

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.