Smoked Mozzarella and Spinach Pizza

A rustic, gourmet-style pizza layered with sweet caramelized onions, garlicky spinach, creamy ricotta, and bold smoked mozzarella—all on a golden, homemade crust.

Total Time: 2 hours 5 minutes

• Prep Time: 1 hour 45 minutes (includes dough rising)

• Cook Time: 20 minutes

• Serves: 4–6

Ingredients

For the Dough (Crust):

• 1 cup warm water (110°F/45°C)

• 3 teaspoons active dry yeast

• 1 tablespoon honey (or sugar)

• 1 tablespoon olive oil

• 2 ½ cups all-purpose flour

• 1 teaspoon salt

• Extra flour (for kneading)

• Coarse cornmeal or more flour (for dusting the baking sheet)

For the Toppings:

• 2 tablespoons unsalted butter

• 1 sweet onion, thinly sliced (Vidalia or yellow onion works best)

• Kosher salt and freshly ground black pepper, to taste

• 4 garlic cloves, minced

• 12 ounces fresh spinach, washed and dried

• 2 tablespoons fresh lemon juice

• 8 ounces smoked mozzarella cheese, freshly grated

• ½ cup ricotta cheese (full-fat recommended)

• Crushed red pepper flakes, for heat (optional)

• Fresh herbs or microgreens, for garnish (like basil, arugula, or parsley)

• Finely grated parmesan cheese, for finishing

Instructions

1. Make the Dough

1. In a large mixing bowl or stand mixer bowl, pour 1 cup warm water. Sprinkle 3 tsp yeast over the water and add 1 tbsp honey. Let sit for 5–10 minutes, until the yeast becomes foamy and active.

2. Stir in 1 tbsp olive oil, then gradually add the 2½ cups flour and 1 tsp salt.

3. Mix until a sticky dough forms. Transfer to a floured surface and knead for about 6–8 minutes, until smooth and elastic. Add a little flour if needed, but don’t overdo it—slightly tacky dough is ideal.

4. Transfer the dough to a clean bowl lightly greased with olive oil. Cover with a towel or plastic wrap and let rise in a warm spot for 1 to 1.5 hours, or until doubled in size.

Tip: Letting it rise near a preheating oven or inside a turned-off oven with the light on creates the perfect warm environment.

2. Prepare the Veggie Filling

1. While the dough rises, melt 2 tbsp unsalted butter in a large skillet over medium-low heat.

2. Add the thinly sliced sweet onion, a pinch of salt, and cook slowly, stirring occasionally, for 15–20 minutes until soft and golden brown (caramelized).

3. Add the minced garlic and sauté for another 1–2 minutes, just until fragrant.

4. Add the fresh spinach to the pan in batches, letting it wilt before adding more. Stir in 2 tbsp lemon juice once all spinach is added. Season with salt and pepper to taste. Cook until the spinach is fully wilted and any moisture has evaporated (about 3–4 minutes). Remove from heat and set aside.

3. Assemble the Pizza

1. Preheat your oven to 450°F (232°C). If using a pizza stone, place it in the oven while it preheats.

2. Lightly dust a 10×15-inch baking sheet (or pizza pan) with flour or coarse cornmeal to prevent sticking.

3. Roll out the risen dough on a floured surface into a rectangle or circle that fits your pan. Transfer to the prepared baking sheet.

4. Lightly brush the dough with olive oil, especially around the edges.

5. Spread the sautéed onion and spinach mixture evenly over the crust.

6. Sprinkle the top with 8 oz of grated smoked mozzarella.

7. Dollop ½ cup ricotta cheese across the pizza in small spoonfuls.

4. Bake the Pizza

1. Bake in the preheated oven for 15–20 minutes, or until the crust is golden brown and the cheese is bubbling and slightly golden.

2. Remove from the oven and let it rest for a few minutes before slicing.

5. Finish and Serve

1. Sprinkle with crushed red pepper flakes, grated parmesan, and fresh herbs or microgreens.

2. Slice and serve hot!

Optional Additions: Add sliced roasted red peppers, artichokes, or a drizzle of balsamic glaze for extra flavor.

Notes & Tips

• Smoked mozzarella adds a deep, campfire-like flavor—don’t skip it! If you can’t find it, use regular mozzarella + a tiny bit of smoked gouda.

• Ricotta cheese brings a soft, creamy contrast to the sharp, smoky cheese.

• For a crispier crust, pre-bake the rolled-out dough for 5–7 minutes before adding the toppings.

• If you love garlic, toss a few roasted garlic cloves on top before baking.

These butter-enriched yeast rolls are soft, fluffy, and delightfully rich, making them the perfect treat for breakfast, brunch, or even dessert. With golden, glossy tops and a subtle sweetness throughout, these rolls are a comforting, home-baked indulgence. Topped with crunchy poppy seeds and brushed with buttery glaze, they deliver just the right mix of tender crumb and delicate crispness. Whether you serve them fresh from the oven or enjoy them the next day with tea or coffee, these homemade rolls are destined to become a favorite in your baking repertoire.

Preparation, Cook, and Total Times
Baking these rolls requires a bit of patience for the rising stages, but the end result is well worth it.

Preparation Time: 30 minutes

First Rise Time: 1 hour

Second Rise Time: 30 minutes

Baking Time: 30 minutes

Total Time: 2 hours 30 minutes

Yield
Makes 12 large rolls

Cuisine
European-inspired, traditional home baking

A Full List of Ingredients

For the Dough

250 ml lukewarm milk

1/4 cup sugar (about 50g)

1 tablespoon (7g) active dry yeast

1 egg

1 teaspoon salt

550g to 650g all-purpose flour (start with 550g and add more if needed)

80g (1/3 cup) unsalted butter, softened

For Rolling/Layering

80g (1/2 cup) unsalted butter, melted

For Glazing

1 egg yolk + 1 tablespoon milk

For Topping

Poppy seeds (as desired)

Step-by-Step Cooking Directions
1. Activate the Yeast
Pour the lukewarm milk into a large mixing bowl. Stir in the sugar, then sprinkle the dry yeast over the top. Let it sit for 10–15 minutes until frothy—this ensures the yeast is alive and ready to work.

2. Mix the Wet Ingredients
Add the egg and salt to the yeast mixture and whisk until combined.

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Throw a Walnut into Boiling Water: A Natural Remedy That Replaces Medicine
3. Add the Flour and Butter
Begin mixing in the flour gradually, starting with 550g. As the dough begins to come together, add the softened butter and continue kneading—either by hand or with a stand mixer using the dough hook attachment—until you get a smooth, elastic dough. If the dough is too sticky, gradually add more flour, up to 100g more, until manageable but still soft.

4. First Rise
Shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean towel or plastic wrap and let it rise in a warm place for about 1 hour, or until doubled in size.

5. Divide and Shape
Punch down the dough gently and divide it into 12 equal pieces. Let them rest, covered, for 15 minutes to relax the gluten.

6. Roll Out and Butter
Roll each piece into an oval or rectangle. Brush each with melted butter, then roll it up tightly like a jelly roll. Place each roll seam-side down onto a baking sheet lined with parchment paper or lightly greased.

7. Second Rise
Cover the rolls loosely and allow them to rise again for 30 minutes until puffy.

8. Preheat Oven
While the rolls are rising, preheat your oven to 170°C (340°F).

9. Glaze and Top
Mix the egg yolk with 1 tablespoon of milk to make an egg wash. Brush each roll generously, then sprinkle poppy seeds on top.

10. Bake
Bake in the preheated oven for 25–30 minutes, or until golden brown and hollow-sounding when tapped on the bottom. Let cool slightly before serving.

Nutritional Information (Per Roll)

Calories: 280 kcal

Protein: 6g

Fat: 10g

Carbohydrates: 38g

Fiber: 1.5g

Sugar: 5g

Sodium: 170mg

The Origins and Popularity of the Recipe

These rolls draw inspiration from traditional European baking—particularly from Slavic and Central European cultures where enriched doughs are a staple. Poppy seeds are often used in sweet and savory breads across Eastern Europe, Germany, and Jewish cuisine. This version blends the rich texture of brioche-style bread with rustic charm, making it an enduring favorite from breakfast tables to holiday feasts.

Reasons Why You’ll Love This Recipe

Buttery, melt-in-your-mouth texture

Slightly sweet, perfectly balanced flavor

Visually stunning with a glossy, golden crust

Ideal for entertaining or enjoying with family

Freezes well and stays soft for days

Health Benefits

While not a health food, these rolls offer moderate nutrition:

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Say Goodbye to Varicose Veins and Heavy Legs With Just This – 100% Effective Aloe Vera Leaf
Eggs add protein and vitamins

Milk provides calcium and creaminess

Poppy seeds contain fiber, calcium, and essential fatty acids

Homemade means no preservatives, artificial flavors, or additives

Serving Suggestions

Spread with fruit jam or honey for breakfast

Use as a sandwich bun for turkey, ham, or grilled cheese

Serve alongside soups or stews

Make mini sliders for parties

Enjoy with coffee or hot tea for an afternoon treat

Cooking Tips

For extra flavor, infuse the milk with a cinnamon stick or vanilla bean before using

Always ensure your yeast is fresh and not expired

Don’t overwork the dough—knead until just smooth and elastic

For a crispier top, bake uncovered the last 5 minutes

Use a thermometer: baked bread should reach 190–200°F (88–93°C) internally

Variations to Try

With Filling: Add a spoon of Nutella or jam before rolling

Savory: Add grated cheese and herbs inside

Topped with Nuts: Replace poppy seeds with chopped walnuts or almonds

Mini Bites: Make 24 smaller rolls for finger food

Cinnamon Sugar Version: Skip poppy seeds and roll dough in cinnamon sugar before baking

Conclusion

These butter-enriched yeast rolls are a wonderful blend of traditional baking and everyday comfort. Whether you bake them for holidays, a special breakfast, or just because, they bring the cozy aroma of fresh bread and the satisfaction of something homemade. Tender on the inside, golden on top, and kissed with buttery richness—they’re bound to become a beloved addition to your baking collection.

Ingredients:

• 3 large eggs

• 12 tablespoons sugar (white granulated)

• 12 tablespoons vegetable oil (like sunflower or light olive oil)

• 12 tablespoons milk (whole milk is best, but any kind will do)

• 12 tablespoons all-purpose flour (sifted)

• Zest and juice of ½ a lemon (preferably organic)

• 11g (approx. 2 ½ teaspoons) baking powder

• Optional: pinch of salt, vanilla extract (½ tsp), powdered sugar for dusting

• Cake pan: 20cm (8-inch) round, greased and floured

Instructions:

1. Prep the Oven & Pan

• Preheat your oven to 180°C (356°F) – conventional (no fan).

• Grease and flour your 20cm cake pan or line it with parchment paper.

2. Mix Wet Ingredients

• In a large bowl, crack the eggs.

• Add the 12 tablespoons of sugar.

• Whisk vigorously with a hand whisk or electric mixer until the mixture becomes light, fluffy, and slightly pale (about 2-3 minutes).

3. Add Oil and Milk

• Gradually pour in the 12 tablespoons of oil while mixing.

• Then, add the 12 tablespoons of milk and mix until fully incorporated.

4. Add Flavor

• Zest half a lemon directly into the bowl.

• Juice the same half and strain out any seeds before adding.

• Optional: Add a splash of vanilla extract or a pinch of salt for balance.

5. Incorporate Dry Ingredients

• Sift in the 12 tablespoons of flour, a few spoons at a time, stirring gently after each addition to avoid lumps.

• Add the 11g of baking powder and mix until the batter is smooth and lump-free.

6. Bake

• Pour the batter into your prepared cake pan.

• Tap the pan lightly on the counter to release air bubbles.

• Bake for 25–30 minutes or until:

  • The top is golden,

  • The edges pull slightly from the pan,

  • A toothpick inserted in the center comes out clean.

7. Cool & Serve

• Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.

• Once cooled completely, dust with powdered sugar, or drizzle a quick lemon glaze if you like.

Optional Lemon Glaze:

Mix:

• 1/2 cup powdered sugar

• 1–2 teaspoons lemon juice
  Drizzle over the cake once cool.

Tips for Success:

• Use room-temperature eggs and milk for a smoother batter.

• Don’t overmix after adding flour – mix just until combined.

• For extra moisture and flavor, fold in a tablespoon of Greek yogurt or mascarpone before baking.

Enjoy your homemade Italian cake – soft, simple, citrusy, and so satisfying! Want a chocolate or almond twist next time? I’ve got those versions too!

There’s something utterly comforting about the aroma of apples baking in the oven. This Old-Fashioned Apple Slice Cake is the kind of recipe that wraps your home in the scent of cinnamon and warm fruit, while delivering a soft, buttery cake that’s studded with tender apple slices in every bite. With a delicate crumb and just the right balance of sweetness, this cake is a lovely dessert or afternoon tea treat that’s easy to prepare and perfect for any season—though it really shines during apple harvest time.

Preparation Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
Yield: 8–10 slices
Cuisine: European-inspired

Ingredients

4 large eggs

100g (about ½ cup) granulated sugar

A pinch of salt

Vanillin or vanilla extract, to taste

40g (about 3 tablespoons) melted butter

200ml (about ¾ cup + 2 tablespoons) milk

200g (about 1⅔ cups) all-purpose flour

2 teaspoons baking powder

5 large apples or 7 medium apples, peeled and thinly sliced

20g (about 1½ tablespoons) melted butter, for topping

Powdered sugar, optional, for sprinkling

Step-by-Step Cooking Directions
Preheat the oven
Begin by preheating your oven to 180°C (356°F). Grease a 24 cm (9.5-inch) round baking dish or springform pan with butter or non-stick spray and line the bottom with parchment paper if desired.

Prepare the batter
In a large mixing bowl, whisk together the eggs, sugar, pinch of salt, and vanillin until the mixture is pale and slightly frothy. This step ensures the cake will have a light and fluffy texture.

Add the melted butter and milk to the egg mixture, stirring until fully incorporated.

Sift the flour and baking powder directly into the wet ingredients. Mix gently with a spatula or whisk just until no lumps remain. Be careful not to overmix, as this could make the cake dense.

Prepare the apples
Peel, core, and thinly slice the apples. Uniform slices are important to ensure even cooking and a tender consistency throughout the cake. If your apples are very juicy, pat them dry slightly with a paper towel.

Combine apples and batter
Fold the apple slices into the batter, making sure they’re evenly distributed and well coated. The batter will appear apple-heavy, but that’s the magic—this is meant to be a fruit-rich cake.

Bake the cake
Pour the batter into your prepared baking dish and spread it out evenly. Drizzle the remaining melted butter across the top. This will create a lightly caramelized finish.

Bake in the preheated oven for 60 minutes. The cake should be golden brown, and a toothpick inserted into the center should come out clean.

Cool and serve
Allow the cake to cool in the pan for 10–15 minutes before transferring it to a wire rack. Let it cool completely before slicing. Dust with powdered sugar before serving, if desired.

Nutritional Information
(Per slice, based on 10 servings)

Calories: 220

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Throw a Walnut into Boiling Water: A Natural Remedy That Replaces Medicine
Protein: 5g

Carbohydrates: 32g

Sugars: 14g

Fat: 8g

Saturated Fat: 4g

Fiber: 2g

Sodium: 90mg

Cholesterol: 65mg

The Origins and Popularity of the Recipe

This apple slice cake has its roots in classic European home baking, often seen in German, French, and Eastern European kitchens. Known by many names—like “Apfelkuchen” in German or “Torta di Mele” in Italian—these rustic apple cakes typically celebrate simplicity and seasonal fruit. Over time, the recipe has evolved and become a staple in homes around the world thanks to its accessibility, minimal ingredients, and universal appeal. It’s now a beloved dessert from family kitchens to fancy cafes.

Reasons Why You’ll Love This Recipe

No fancy equipment needed: Everything can be mixed by hand in one bowl.

Fridge-friendly ingredients: You likely already have everything on hand.

Super moist: Thanks to the high apple content and the milk-butter base, the cake stays moist for days.

Not too sweet: This cake is balanced, perfect for those who prefer lighter desserts.

Customizable: Add-ins like raisins, cinnamon, or lemon zest make it your own.

Health Benefits

While this is undeniably a treat, it does bring some healthy perks to the table:

Apples are high in fiber, vitamin C, and antioxidants, promoting gut and immune health.

Eggs provide quality protein and essential vitamins like B12 and choline.

Using less sugar than traditional cakes makes this a moderately sweet option that won’t spike blood sugar as drastically.

Homemade = fewer preservatives, artificial colors, or hidden ingredients.

Serving Suggestions

Serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce.

Pair it with whipped cream and fresh berries for a spring brunch.

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Say Goodbye to Varicose Veins and Heavy Legs With Just This – 100% Effective Aloe Vera Leaf
Add a dusting of cinnamon and serve with a cup of coffee or chai.

Make it festive for fall with a warm cider glaze or cinnamon whipped cream.

Cooking Tips

Use firm, tart apples like Granny Smith, Honeycrisp, or Braeburn for structure and a sweet-tart contrast.

Don’t overmix the batter. Overworking the flour can toughen the cake.

Let the cake cool before slicing. This helps it firm up and slice cleanly.

Sprinkle some demerara sugar or sliced almonds on top before baking for extra crunch.

Variations to Try

Apple-Cinnamon Spice Cake: Add 1 teaspoon cinnamon and ¼ teaspoon nutmeg to the batter.

Apple-Pear Combo: Replace half the apples with sliced pears.

Cranberry-Apple Version: Stir ½ cup of dried cranberries into the batter for a holiday twist.

Vegan Version: Use flax eggs, plant milk, and vegan butter.

Gluten-Free Option: Replace the flour with a gluten-free blend that contains xanthan gum.

Conclusion

This apple slice cake is a timeless recipe that proves you don’t need fancy ingredients or complicated steps to make something truly special. It celebrates the natural sweetness and texture of apples, held together by a light, buttery batter that bakes into golden perfection. Whether you’re an experienced baker or just starting your kitchen journey, this cake is foolproof, cozy, and always a crowd-pleaser.

10 Comprehensive FAQ Section

1. What are the best apples for baking this cake?
Granny Smith, Honeycrisp, and Fuji apples hold up well and provide a good balance of sweet and tart.

2. Can I make this cake gluten-free?
Yes, use a gluten-free flour blend that includes a binding agent like xanthan gum.

3. How should I store this cake?
Store at room temperature, covered, for 2 days, or refrigerate for up to 5 days.

4. Can I freeze it?
Yes! Slice and freeze individually wrapped pieces for up to 2 months.

5. Can I add nuts or raisins?
Definitely. Chopped walnuts or almonds and golden raisins go wonderfully in this cake

6. Can I make this in a square or loaf pan?
Yes, just adjust the baking time accordingly—loaf pans may need up to 10 extra minutes.

Ingredients:

2 1/4 teaspoons (1 packet) active dry yeast

1 teaspoon sugar

1 cup warm water

2 1/2 cups all-purpose flour

2 tablespoons olive oil

1 teaspoon salt

Directions:

1. In a small bowl, combine the active dry yeast, sugar, and warm water. Stir gently and let it sit for about 5 minutes until the mixture becomes frothy.

2. In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center.

3. Pour the yeast mixture and olive oil into the well. Stir together with a spoon until the dough starts to come together.

4. Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until it becomes smooth and elastic.

5. Place the dough in a greased bowl and cover it with a clean kitchen towel. Allow it to rise in a warm place for about 1-2 hours or until it doubles in size.

6. Once the dough has risen, punch it down to release any air bubbles. Divide the dough in half if you prefer thin crust or use the entire dough for a thicker crust.

7. Roll out the dough on a floured surface into your desired thickness and shape.

8. Transfer the dough to a baking sheet or pizza stone lined with parchment paper.

9. Preheat the oven to 475°F (245°C) and let the dough rest for about 10 minutes.

10. Add your favorite pizza toppings and bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

11. Prep Time: 15 minutes | Rising Time: 1-2 hours | Cooking Time: 12-15 minutes | Total Time: 1 hour 30 minutes

12. Kcal: Varies depending on pizza toppings | Servings: 2 medium-sized pizzas .

Flaky Greek Yogurt Apple Turnovers with Maple-Cinnamon Glaze

Ingredients

For the Filling:

• 2 medium apples (220g/8 oz), preferably Granny Smith
• ½ cup (120g) Greek yogurt (full-fat)
• 2 tablespoons (30ml) pure maple syrup
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• Pinch of salt

For the Pastry:

• 1 sheet puff pastry (320g/11.3 oz), thawed
• 1 large egg (for egg wash)
• 1 tablespoon water (for egg wash)

For the Glaze:

• ¼ cup (60ml) maple syrup
• ½ teaspoon ground cinnamon
• Pinch of sea salt

Essential Equipment

• Sharp knife
• Large mixing bowl
• Pastry brush
• Baking sheet
• Parchment paper
• Rolling pin
• Wire cooling rack

Detailed Instructions

Step 1: Prepare the Filling

1. Peel and core apples
2. Cut into ¼-inch dice
3. In a mixing bowl, combine:

• Diced apples
• Greek yogurt
• Maple syrup
• Vanilla extract
• Cinnamon
• Nutmeg
• Salt

1. Mix gently until well combined
2. Refrigerate while preparing pastry

Step 2: Prepare the Pastry

1. Preheat oven to 400°F (200°C)
2. Line baking sheet with parchment paper
3. On lightly floured surface, roll pastry to 12×12 inch square
4. Cut into nine 4-inch squares
5. Whisk egg with water for egg wash

Step 3: Assemble Turnovers

1. Place 2 tablespoons filling in center of each square
2. Avoid overfilling to prevent leakage
3. Brush edges with egg wash
4. Fold diagonally to form triangles
5. Press edges firmly with fork to seal
6. Cut small vent holes in top
7. Brush entire surface with egg wash

Step 4: Baking

1. Place turnovers on prepared baking sheet
2. Bake 15-20 minutes until golden brown
3. Rotate pan halfway through baking
4. Watch edges carefully to prevent burning

Step 5: Glaze and Finish

1. While baking, prepare glaze:

• Combine maple syrup and cinnamon
• Heat until slightly thickened

1. Remove turnovers from oven
2. Let cool 5 minutes
3. Brush with warm maple-cinnamon glaze
4. Sprinkle with additional cinnamon if desired

Storage and Serving

• Best served warm same day
• Store in airtight container:
• Room temperature: 2 days
• Refrigerated: 4 days
• Reheat in 350°F (175°C) oven for 5-7 minutes

Nutrition Information

Per turnover:

• Calories: 265
• Total Fat: 14g
• Saturated Fat: 3g
• Cholesterol: 21mg
• Sodium: 170mg
• Total Carbohydrates: 31g
• Dietary Fiber: 2g
• Sugar: 12g
• Protein: 6g

Pro Tips

1. Keep pastry cold until ready to use
2. Don’t skip the egg wash – it ensures golden brown color
3. Let filling chill before assembly to prevent leakage
4. Rotate baking sheet for even browning
5. Cool slightly before glazing to prevent sogginess

These protein-enhanced apple turnovers offer a perfect balance of flaky pastry and creamy, spiced filling. The Greek yogurt adds protein and tanginess while maintaining the classic turnover texture, creating a more satisfying and nutritious pastry that’s perfect for breakfast or dessert.

Nun’s Puffs Recipe

Ingredients

• 1 stick (½ cup) unsalted butter

• 1 cup milk

• ¾ cup all-purpose flour

• 4 large eggs

• ½–1 Tablespoon sugar (optional, for a slightly sweet dough)

• ✨ Granulated sugar (for sprinkling on top)

• Honey (for drizzling when serving)

• Optional: whipped cream, berries, or jam for topping

Instructions

1. Preheat & Prep:
   Preheat your oven to 375°F (190°C). Generously grease a muffin tin — these puffs rise and stick, so coat the cups well.

2. Make the Dough Base:
   In a medium saucepan over medium heat, melt the butter.
   Add the milk and bring just to a low boil — do not let it boil over.

3. Add Flour:
   Once boiling, dump in the flour all at once. Stir vigorously with a wooden spoon or spatula until the mixture pulls away from the sides of the pan and forms a dough ball.

4. Cool Slightly:
   Remove the pan from heat and let the dough sit for about 5 minutes — this prevents the eggs from scrambling when added.

5. Incorporate Eggs:
   Add the eggs one at a time, stirring or beating thoroughly after each addition. The dough will look slippery or separated at first, but keep mixing until it becomes smooth and glossy.

6. Fill Muffin Pan:
   Spoon the batter evenly into your greased muffin cups (about ⅔ full).
   Sprinkle a little granulated sugar over the top of each for a lightly crisp finish.

7. Bake:
   Bake for 30–35 minutes, or until the puffs are deep golden, puffed, and crisp on the outside. Resist the urge to open the oven early — they need steady heat to rise properly.

8. Serve Warm:
   Let the puffs cool just a bit, then serve warm with a drizzle of honey, and if you like, a dollop of whipped cream or a spoonful of fruit compote.

Tips & Notes:

• These are best enjoyed fresh from the oven, but can be lightly reheated.

• The inside will be soft and slightly custardy — that’s normal!

• You can flavor the dough with a splash of vanilla or a pinch of cinnamon if desired.

Let me know if you want a printable card version or a creative twist (like adding lemon zest or chocolate drizzle)!

Honey-Soy Glazed Chicken Breast: A Perfect Balance of Sweet and Savory

Ingredients

For the Chicken:

• 4 chicken breasts (800g / 28 oz)
• 4 tablespoons all-purpose flour (60g)
• 1 tablespoon corn starch (15g)
• 1 tablespoon paprika
• 1 teaspoon dried oregano
• Salt and black pepper to taste

For the Signature Sauce:

• 50g butter (3½ tablespoons)
• 4 cloves garlic, minced
• 2 tablespoons soy sauce (30ml)
• 1 teaspoon honey (7g)
• 2 sweet peppers, sliced
• Fresh parsley, chopped
• 2 tablespoons olive oil (30ml)
• Fresh rosemary sprigs

Detailed Instructions

Preparing the Chicken

1. Pat the chicken breasts dry with paper towels
2. Using a sharp knife, score the top of each breast in a diamond pattern, about ¼ inch deep
3. Season both sides generously with salt and black pepper
4. In a shallow dish, combine flour, corn starch, paprika, and dried oregano
5. Dredge each chicken breast in the seasoned flour mixture, shaking off excess

Cooking Process

1. Heat olive oil in a large skillet over medium heat until shimmering
2. Place chicken breasts in the hot pan, scored side down
3. Cook for 5-6 minutes until golden brown
4. Flip and cook for another 5-6 minutes
5. Remove chicken from pan and set aside

Creating the Perfect Sauce

1. In the same pan, reduce heat to medium-low
2. Add butter and let it melt completely
3. Add minced garlic and sauté for 30 seconds until fragrant
4. Pour in soy sauce and honey
5. Add rosemary sprigs
6. Simmer for 2-3 minutes until sauce begins to thicken
7. Stir occasionally to prevent burning

Final Assembly

1. Return chicken to the pan, scored side up
2. Add sliced sweet peppers around the chicken
3. Spoon sauce over the chicken repeatedly
4. Cook for 2-3 minutes until chicken is cooked through
5. Garnish with fresh parsley

Pro Tips for Perfect Results

• Let chicken come to room temperature before cooking
• Don’t skip the scoring step – it’s crucial for flavor absorption
• Use a meat thermometer to ensure chicken reaches 165°F (74°C)
• Allow chicken to rest for 5 minutes before serving
• If sauce becomes too thick, add a splash of chicken broth

Nutrition Information

(Per serving – serves 4)

• Calories: 385
• Protein: 42g
• Carbohydrates: 15g
• Fat: 18g
• Fiber: 2g
• Sodium: 680mg
• Sugar: 4g

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a covered skillet over medium-low heat with a tablespoon of water or chicken broth to maintain moisture. Heat until warmed through.

Serving Suggestions

I recommend serving this dish on a bed of fresh lettuce leaves, drizzled with extra sauce. The bright green lettuce provides a beautiful contrast to the golden-brown chicken and adds a fresh crunch. For a complete meal, consider serving with:

• Steamed jasmine rice
• Roasted vegetables
• Asian-style slaw
• Stir-fried noodles

Wine Pairing

This dish pairs beautifully with a medium-bodied white wine like Viognier or a light red such as Pinot Noir. The honey-soy glaze complements the fruity notes in these wines perfectly.

Variations

• Spicy Version: Add 1 teaspoon of sriracha or red pepper flakes to the sauce
• Citrus Twist: Add a squeeze of orange or lemon juice to the sauce
• Herb Variation: Substitute rosemary with thyme or sage
• Vegetable Addition: Include mushrooms or snow peas with the peppers

This Honey-Soy Glazed Chicken Breast recipe proves that simple ingredients, when combined thoughtfully, can create an impressive dish that’s perfect for both weeknight dinners and special occasions. The balance of sweet honey, savory soy sauce, and aromatic garlic creates a sauce that will have everyone asking for seconds.

This gorgeous sultana cake recipe never goes out of fashion. You’ll need some butter, eggs, caster sugar, vanilla, self-raising flour, and sultanas. If you don’t have a big old packet of sultanas, two little snack-sized boxes will do nicely. Grab your electric mixer and cream the butter and sugar together, then add the eggs and vanilla. Stir through the flour and then lastly, fold the sultanas through the cake batter.

Spoon the mixture into a muffin tin and bake for twenty minutes or until the tops bounce back into shape when gently pressed with your fingertip. Allow to cool slightly in the tin for five minutes before turning the tea cakes onto a wire rack to cool completely. Store in an airtight container for up to a week or freeze for later use.

These sultana tea cakes are perfect to pop into lunchboxes for children and adults alike. They are light and fluffy and very child-friendly for little fingers.

Ingredients;

1 cup self-raising flour

1/2 cup plain flour

3/4 cup caster sugar

100 grams of butter

3/4 cup sultanas

3 eggs

1/2 cup milk

zest of one lemon

1 teaspoon vanilla essence

Instructions;

Preheat oven to 180 degrees C.

Cream butter and sugar. Then beat in eggs one at a time, beating well between each addition.

Stir in sultanas, lemon zest and essence. Mix in sifted flour and milk, and mix until combined.

Pour mixture into prepared tin or cupcake papers.

Bake for 40 minutes if cake, 15 minutes if cupcakes.

Once cool dust with icing sugar if desired.