PST-Algerie

Category: quick and easy recipe

  • Delicious Bread for Breakfast

    Delicious Bread for Breakfast

    Delicious Bread for Breakfast

    Table of Contents

    Ingredients:

    3 cups all-purpose flour
    1/4 cup granulated sugar
    2 teaspoons active dry yeast
    1 teaspoon salt
    1 cup warm milk (110°F/45°C)
    1/4 cup unsalted butter, melted
    1 large egg
    1 teaspoon vanilla extract
    1/2 cup raisins or dried cranberries (optional)
    1/2 teaspoon ground cinnamon (optional)

    Instructions:

    Step 1: Prepare the Dough
    Activate the Yeast: In a small bowl, combine the warm milk and sugar. Sprinkle the active dry yeast over the top and let it sit for about 5-10 minutes, until it becomes frothy.
    Mix Dry Ingredients: In a large mixing bowl, combine the flour and salt. If using cinnamon, add it to the flour mixture.
    Combine Wet Ingredients: In another bowl, whisk together the melted butter, egg, and vanilla extract.
    Step 2: Make the Dough
    Mix Ingredients: Add the yeast mixture and the butter mixture to the flour mixture. Stir until a dough forms. If using raisins or dried cranberries, fold them into the dough at this stage.
    Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, until the dough is smooth and elastic. You can also use a stand mixer with a dough hook attachment.
    Step 3: Let the Dough Rise
    First Rise: Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for about 1-1.5 hours, or until it has doubled in size.
    Step 4: Shape and Second Rise
    Shape the Dough: Once the dough has risen, punch it down to release the air. Turn it out onto a lightly floured surface and shape it into a loaf. Place the shaped dough into a greased 9×5-inch loaf pan.
    Second Rise: Cover the loaf pan with a clean kitchen towel or plastic wrap and let it rise again in a warm place for about 30-45 minutes, or until it has risen to about 1 inch above the edge of the pan.
    Step 5: Bake the Bread
    Preheat Oven: Preheat your oven to 375°F (190°C).
    Bake: Bake the bread in the preheated oven for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped. You can also check for doneness with an instant-read thermometer; the internal temperature should be around 190°F (88°C).
    Step 6: Cool and Serve
    Cool: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer the bread to a wire rack to cool completely.
    Slice and Serve: Once cooled, slice the bread and serve it with your favorite breakfast accompaniments like butter, jam, honey, or cream cheese.
  • Homemade Pizza Dough Recipe

    Homemade Pizza Dough Recipe

    Table of Contents

    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 .
  • Baklava Bundt Cake

    Baklava Bundt Cake

    If you’ve ever tried your hand at making baklava at home, then you know what a process it is. Layers upon layers of delicate phyllo dough, lots of butter brushing, and a homemade nut filling– it’s not for the faint of heart. If you’re craving that sweet and nutty flavor, but aren’t up for undertaking the real deal then this Baklava Bundt Cake recipe is just the thing!While this recipe does require a few different steps, don’t be intimidated, they’re all easy! You’ll start out by mixing together a simple pistachio and walnut filling. This gets spread along the bottom of the bundt pan so it will be on top once it’s inverted. Next up is the cake batter. We’ve taken the easy route with a boxed white cake mix, but switched in the oil for butter and water for milk. This gives the cake a deliciously rich texture.

    As the cake bakes you’ll prepare a simple honey sauce on the stove top. Allow time for the sauce to cool and thicken before drizzling it onto the cake for the best results. The final cake is nothing short of stunning so make sure to snap a pic before everyone digs in. If you’re looking for a new show-stopping recipe, you’ve found it!

    Nut Topping
    • ¼ cup butter
    • ½ cup pistachios, roughly chopped
    • ½ cup walnuts, roughly chopped
    • ¼ cup brown sugar
    • 2 tablespoons corn syrup
    • Pinch of cinnamon
    Cake
    • 1 (14.25 oz) white cake mix
    • 3 eggs
    • ½ cup butter, melted
    • 1 cup buttermilk
    Honey Sauce
    • ¾ cup sugar
    • 2 teaspoons lemon juice
    • 1 tablespoon water
    • 1/3 cup honey
    Preparation
    1. Preheat oven to 325 degrees F and thoroughly grease a standard bundt pan, then set aside.
    2. Topping: Add all topping ingredients to a small saucepan. Cook over medium heat for 2-3 minutes or until butter is fully melted and sugar has dissolved. Transfer mixture to the prepared bundt pan and spread evenly along the bottom.
    3. Cake: In a large bowl, combine all cake batter ingredients and whisk just until smooth. Gently pour batter on top of the nut mixture, then bake for 38-42 minutes or until an inserted toothpick comes out clean.
    4. Sauce: Start on the sauce as the cake bakes. In a small saucepan, combine sugar, lemon juice, and water and cook over medium heat for 4-5 minutes. Stir in honey and continue cooking for 1 additional minute. Set sauce aside to cool and thicken.
    5. Allow the cake to cool for about 12 minutes then invert onto your desired serving plate. Drizzle the cooled sauce over the top.
  • Orange Sour Cream Rolls

    Orange Sour Cream Rolls

    My house is fairly divided on the sweet versus savory breakfast debate (I am pretty much always Team Sweet). But, if there’s one dish that united us all it is these Orange Sour Cream Rolls. They’re loaded up with zesty orange flavor, stuffed with cream cheese, and drenched in a rich sour cream glaze. Heaven in breakfast form! I’ve never met a soul who didn’t love them. If you’re looking for a special occasion breakfast treat then this recipe is just the thing.Start out by mixing up some sugar, fresh orange zest, and almond extract. The crescent roll dough is brushed with melted butter and then coated with the orange sugar mixture. A small cube of cream cheese is placed at the wide end of the triangle and then it gets wrapped up in one tasty package. Arrange the rolls in a baking dish and pour the leftover butter off top. Pop those babies in the oven for about half an hour and get started on the glaze.

    You’ll mix together sour cream, melted butter, orange juice, almond extract, and a pinch of salt until it’s nice and smooth. Once the rolls are done baking, allow them to cool for 5 minutes then pour that delicious glaze over the top. Sprinkle some orange zest on each roll and they’re ready to serve. Be ready for everyone to want seconds!

    Ingredients
    • 2 cans crescent roll dough
    • 1/4 cup granulated sugar
    • 1/2 tsp. almond extract
    • 1 tablespoon fresh orange zest
    • 1 (8 oz) package cream cheese, cubed
    • 1/2 cup butter, melted
    • ¼ cup brown sugar
    Glaze
    • ¾ C sugar
    • ½ C sour cream
    • ½ C butter, melted and warm
    • 1 teaspoon almond extract
    • 2 tablespoon fresh orange juice
    • ¼ teaspoon salt
    • Additional orange zest for garnish
    Preparation
    1. Preheat oven to 350 degrees and grease a 9×13-inch pan.
    2. Unroll and separate dough on a large cutting board.
    3. In a small bowl, mix together 1/4 cup sugar, almond extract, and orange zest.
    4. Brush each dough triangle with melted butter. Spread orange zest/sugar mixture onto buttered dough and place a cube of cream cheese at the wide end of each triangle
    5. Starting at the wide end, roll each triangle, then place point side down in the greased pan. Pour remaining butter over the rolls and sprinkle with brown sugar.
    6. Bake rolls for 30-35 minutes. Start glaze as rolls bake.
    7. Glaze: whisk together sugar, sour cream, butter, orange juice, almond extract, and pinch of salt in a small bowl.
    8. Remove rolls from oven and let cool about 5 minutes, then pour glaze over top and sprinkle with orange zest.
  • Donut Doughnuts: How to make them irresistible !

    Donut Doughnuts: How to make them irresistible !

    Donut Doughnuts: How to make them irresistible !

    Table of Contents

    ingredients:

    °140 g (1 cup) all-purpose flour
    °240 ml (1 cup) of water
    °3 eggs
    °75 g (half a cup) butter
    °a pinch of salt
    °Half a teaspoon of vanilla extract

    *Methods :

    1. Put the water and butter over medium heat and boil until the butter melts.
    2. Add salt and flour and mix with a spoon until a dough forms.
    3. Add the vanilla extract to the batter, then crack 3 eggs, one at a time, while working the batter with the hand mixer.
    4. Transfer the mixture to a piping bag and roll out 12 circles on parchment paper.
    5. Cook each donut in the preheated oil for 3-4 minutes or until golden brown on both sides.
    6. Enjoy !
  • SPONGY CAKE

    SPONGY CAKE

    SPONGY CAKE

    Table of Contents

    Ingredients:

    1 lemon yogurt of 120 gr
    1 glass of sunflower oil yogurt

    2 glasses of sugar yogurt
    3 cups of pastry flour yogurt
    3 eggs at room temperature
    15 grof impeller (Royal yeast type)

    Preparation: 
    1. We are preheating the oven to 200ºC, heat up and down.
    2. Prepare the yogurt cake dough in a large bowl or bowl, and for that, we start by adding the yogurt, the sunflower oil yogurt cups, the sugar yogurt cups and the three eggs. With the help of electric whisks, or with manual whisks if there is no other, we beat until the sugar is completely dissolved, which will be the ideal time to ensure that the eggs are perfectly beaten with the rest of the liquid ingredients.
    3. Now is the time to add the dry ingredients for the yogurt sponge cake batter: pastry flour and Royal yeast (or chemical booster). We do not add it as it is, but we sift it with the help of a strainer or a sieve.
    4. We beat again until we have a perfectly homogeneous mixture, all well integrated and without lumps.
    5. Pour the mixture into a cake mold previously smeared with oil and a thin layer of flour, so that it reaches a maximum of 3/4 parts of its height.
    6. We put the cake mold in the oven, central part, and lower the temperature to 180ºC. We schedule 45 minutes. After that time, we open the oven door and wait until it is cold to avoid a strong thermal contrast. We will wait for it to cool completely before eating it
  • Tasty Cauliflower Soup with Roasted Cauliflower Topping

    Tasty Cauliflower Soup with Roasted Cauliflower Topping

    Tasty Cauliflower Soup with Roasted Cauliflower Topping

    Table of Contents

    Ingredients:

    300g cauliflower, chopped (plus extra for roasting)
    1 onion, chopped
    2 carrots, chopped
    3 cups milk
    2 medium potatoes, peeled and chopped
    Salt, to taste
    Black pepper, to taste
    Thyme powder, to taste
    Olive oil (for roasting)

    Directions:

    1. Prepare the Vegetables:

    Chop the cauliflower, onion, carrots, and potatoes into small, even pieces for faster cooking.

    2. Sauté the Vegetables:

      • In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
      • Add the carrots and potatoes to the pot and cook for another 5 minutes, stirring occasionally.

    3. Add Cauliflower and Milk:

    • Add the 300g of chopped cauliflower to the pot, followed by the 3 cups of milk. Stir to combine.

    4. Season the Soup:

    • Season with salt, black pepper, and thyme powder to taste. Stir well.

    5. Cook the Soup:

      • Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 20 minutes, or until the vegetables are tender.

    6. Roast the Cauliflower Topping:

      • While the soup is simmering, preheat your oven to 200°C (400°F).
      • Toss the extra cauliflower florets with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 15-20 minutes, or until golden brown and crispy.
  • Soft Vanilla Milk Bread

    Soft Vanilla Milk Bread

    Soft Vanilla Milk Bread

    Table of Contents

    Ingredients

    • 230 ml lukewarm milk
    • 1/2 tbsp sugar
    • 8 g dried yeast
    • 1 egg
    • 8 g vanilla sugar
    • 1/2 tsp salt
    • 360 g flour
    • 31 g butter, softened
    • Icing sugar for dusting

    Directions

    • Activate Yeast: In a bowl, combine the lukewarm milk and sugar. Sprinkle the dried yeast over the milk mixture. Let it sit for about 5-10 minutes until it becomes frothy.
    • Mix Wet Ingredients: In a large mixing bowl, beat the egg and add the vanilla sugar. Pour in the yeast mixture and stir until well combined.
    • Combine Dry Ingredients: Add the flour and salt to the wet mixture. Mix until a dough forms.
    • Knead the Dough: Add the softened butter to the dough and knead until the dough is smooth and elastic. This should take about 5-7 minutes by hand or 3-4 minutes using a stand mixer with a dough hook.
    • First Rest: Cover the dough with a clean kitchen towel and let it rest in a warm place for 30 minutes, or until it has doubled in size.
    • Shape the Dough: Punch down the dough to release the air. Divide the dough into equal portions and shape them into balls or your desired shapes. Place them on a baking tray lined with parchment paper.
    • Second Rest: Cover the shaped dough with the towel again and let it rest for another 15 minutes.
    • Preheat Oven: Preheat your oven to 350°F (180°C).
    • Bake: Bake the dough in the preheated oven for 20-25 minutes, or until the bread is golden brown and sounds hollow when tapped.
    • Cool and Serve: Remove from the oven and let the bread cool on a wire rack. Dust with icing sugar before serving.

      Serving Suggestions

      • Enjoy this bread warm with a pat of butter or a drizzle of honey.
      • Serve with jam or fruit preserves for a delightful breakfast treat.
      • Pair with a hot cup of tea or coffee.

      Cooking Tips

      • Ensure the milk is lukewarm (about 100°F or 38°C) to activate the yeast properly.
      • If the dough is too sticky, add a little more flour, a tablespoon at a time, until the desired consistency is reached.
      • For a richer flavor, you can substitute the vanilla sugar with vanilla extract.

      Nutritional Benefits

      • Provides a good source of protein from the milk and egg.
      • Flour adds carbohydrates for energy.
      • Butter contributes to the soft texture and rich flavor.

      Dietary Information

      • This recipe contains gluten, dairy, and eggs.
      • Can be made dairy-free by using plant-based milk and butter alternatives.

      Storage

      • Store any leftover bread in an airtight container at room temperature for up to 2 days.
      • For longer storage, keep the bread in the refrigerator for up to 5 days, or freeze for up to 1 month. Thaw and warm before serving.

      Why You’ll Love This Recipe

      • This bread is incredibly soft and fluffy, with a subtle vanilla flavor.
      • It’s versatile and can be enjoyed on its own or with various toppings.
      • Easy to make with simple ingredients, perfect for both novice and experienced bakers.

      Conclusion

      Try this Soft Vanilla Milk Bread for a delicious homemade treat that the whole family will love. With its tender crumb and delightful flavor, it’s a perfect addition to your baking repertoire. Happy baking!

  • Pastry Cream Filled Donuts

    Pastry Cream Filled Donuts

    Pastry Cream Filled Donuts

    Table of Contents

    Ingredients

    • 8 g of unused yeast
    • 1 egg
    • 100 ml 1/2 holder of milk
    • 50 g 1/4 holder of butter (melted)
    • 40 g 1/4 glass of sugar FACEBOOK
    • Vanilla extract
    • 260 g 2 mugs of flour
    • 5 g 1 tsp of salt
    • Oil for frying
    • Sugar
    • Custard

    Instructions

    • In a bowl consolidate the yeast, drain and blend until the yeast is broken up. Consolidate the egg, mellowed butter, sugar, vanilla expel, flour, salt and blend all well together until a mix is made.
    • Let the mix rise for two hours.
    • After time has slipped by sprinkle the flour on the arranging surface and join the as of presently raised player.Work the hitter to create a ball, cover it with the cloth and let it rest for 15 minutes.
    • Spread the blend to start with with the hands and after that with a rolling follow on 1cm thickness. Make the shapes with the circular 4cm mold.
    • Transfer the buns into the warming plate secured with texture paper, cover with cling film and let them rise for 1 hour. Burn the buns into the hot oil until they are brilliant brown.Plunge each bun
    • into the sugar. Enter the doughnut on one side and fill it with the custard. Appreciate your scaled down arranged extraordinary cream filled brioche donuts.
  • Creamy Lemon-Butter Salmon over Spinach RiceFull Recipe:

    Creamy Lemon-Butter Salmon over Spinach RiceFull Recipe:

    Creamy Lemon-Butter Salmon over Spinach RiceFull Recipe:

    Table of Contents

    Ingredients:

    1 Salmon fillet
    Salt, to taste
    Black pepper, to taste
    2 tablespoons Vegetable oil
    1/2 Onion, chopped
    3 cloves Garlic, minced
    1 Lemon, sliced
    30 g Parmesan cheese, grated
    70-100 g Spinach
    2-3 tablespoons Olive oil
    25 g Butter
    100 ml Dry white wine
    200 ml 15-20% Cream
    1 Carrot, grated
    1 cup Rice
    Pinch of Turmeric
    2 cups Water

    Directions:

    Season the salmon fillet with salt and black pepper.
    Heat vegetable oil in a pan over medium-high heat. Fry the salmon for 1-2 minutes on each side. Set aside.
    In the same pan, sauté onion and garlic until softened.
    Add lemon slices, grated Parmesan, and spinach. Cook until spinach is wilted.
    Stir in olive oil, butter, wine, and cream. Season again with salt and pepper.
    Cover and simmer for 7-15 minutes, until the salmon is tender.
    In a separate pan, sauté carrot and onion. Add rice, turmeric, and water. Cook until rice is tender.
    Serve the salmon over the creamy spinach rice.
    Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes | Kcal: 650 kcal | Servings: 2 servings

    Why You’ll Love This Recipe
    Health Benefits: Salmon is a great source of high-quality protein and omega-3 fatty acids, which are excellent for heart health. Spinach adds fiber, iron, and vitamins A and C to the dish, boosting its nutritional value.
    Ease of Preparation: Despite its gourmet appeal, this recipe is straightforward and can be prepared in under an hour. It’s perfect for both busy weeknights and relaxed weekend dinners.
    Versatility: This recipe can be easily adapted to suit various dietary needs. It can be made gluten-free by ensuring the white wine and cream are gluten-free, and it can be made dairy-free by substituting the butter and cream with suitable alternatives.

    Cooking Tips
    Choosing the Right Ingredients: Opt for fresh, wild-caught salmon for the best flavor and texture. When selecting spinach, choose fresh, vibrant leaves. If fresh spinach isn’t available, frozen spinach can be a convenient substitute.

    Cooking Tips
    Choosing the Right Ingredients: Opt for fresh, wild-caught salmon for the best flavor and texture. When selecting spinach, choose fresh, vibrant leaves. If fresh spinach isn’t available, frozen spinach can be a convenient substitute.

     

  • dessert in 10 minutes, a real lightning recipe

    dessert in 10 minutes, a real lightning recipe

    dessert in 10 minutes, a real lightning recipe

    Table of Contents

    Everyone is obsessed with biscoff and this no-bake biscoff layered cheesecake cup
    Easy 6-Ingredient Dessert Cups

    Ingredients:

    Lotus Biscoff Cookies: 7 oz for crumbs, 5 for garnish
    Milk: 1 ¾ cups
    Custard Powder: 1 ½ tablespoons
    Sugar: 2 tablespoons total
    Whipping Cream: 1 ¾ cups
    Vanilla Powder/Essence: A pinch

    Instructions:

    Prepare the Crumbs: Grind the Lotus Biscoff cookies in a food processor until fine.
    Mix the Custard: In a bowl, combine ¼ cup of milk with the custard powder, whisking until smooth.
    Cook the Custard: In a pan, heat the remaining milk with the sugar. Gradually add the custard mixture, whisking constantly until it thickens. Remove from heat and allow to cool.
    Whip the Cream: In a separate bowl, whip the cream, remaining sugar, and vanilla until stiff peaks form.
    Assemble the Cups: In 5 glasses, layer the cookie crumbs, custard, and whipped cream.
    Garnish and Serve: Top each dessert cup with a Biscoff cookie and additional crumbs. Enjoy!

    Tips:

    Substitutions: Regular biscuits can replace Lotus Biscoff cookies.
    Make-Ahead: Prepare the components in advance and assemble just before serving.
    Storage: Store any leftover cups in the fridge for up to 24 hours (note that the texture may change).
    Vanilla Variations: Substitute vanilla extract for vanilla powder or essence.
    Toppings: Enhance with chocolate shavings, caramel sauce, or your favorite fruits.

  • Simple Italian Cake with 12 Tablespoons

    Simple Italian Cake with 12 Tablespoons

    Simple Italian Cake with 12 Tablespoons

    Table of Contents

    Ingredients:
    3 eggs
    12 tablespoons of sugar
    12 tablespoons of oil
    12 tablespoons of milk
    12 tablespoons of flour
    Zest and juice of half a lemon
    11g baking powder
    20cm cake pan

    Instructions:

    Preheat your oven to 180°C (356°F).
    In a mixing bowl, crack open 3 eggs.
    Add 12 tablespoons of sugar to the eggs.
    Mix the eggs and sugar together until they are well combined and have a creamy consistency.
    Pour in 12 tablespoons of oil and mix it into the egg and sugar mixture.
    Add 12 tablespoons of milk to the mixture and continue mixing.
    Sift in 12 tablespoons of flour gradually while stirring to avoid lumps.
    Zest and juice half a lemon and add them to the batter for a lovely citrus flavor.
    Finally, add 11g of baking powder and mix it in thoroughly.
    Grease a 20cm cake pan and pour the batter into it.
    Bake in the preheated oven at 180°C (356°F) for approximately 25-30 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
    Once the cake is done, remove it from the oven and let it cool.
    You can optionally dust the top with powdered sugar or add a lemon glaze for extra flavor.
    Slice and enjoy your simple and delicious Italian Cake with 12 Tablespoons!
  • Crispy Chicken Fillets with Herbed Potatoes and Cucumber

    Crispy Chicken Fillets with Herbed Potatoes and Cucumber

    Crispy Chicken Fillets with Herbed Potatoes and Cucumber

    Table of Contents

    Ingredients:

    3 eggs
    2 teaspoons salt (divided)
    1/2 teaspoon black pepper
    40g mayonnaise
    30g parsley, finely chopped
    100g mozzarella cheese, shredded
    2 chicken fillets
    100g flour
    600g potatoes, peeled and diced
    1 teaspoon sweet paprika
    1 teaspoon dried garlic
    20 ml olive oil
    25 ml vegetable oil
    1 cucumber, sliced

    Directions:

    Prepare Chicken Fillets:
    Season the chicken fillets with 1 teaspoon of salt and black pepper.
    Coat each fillet in flour, dip them in beaten eggs, then cover with shredded mozzarella cheese. Set aside.

    Season Potatoes:
    In a bowl, combine the diced potatoes, 1 teaspoon of salt, sweet paprika, and dried garlic.
    Drizzle with olive oil and toss until the potatoes are well coated.

    Cook Chicken Fillets:
    Heat the vegetable oil in a frying pan over medium heat.
    Fry the chicken fillets until golden and cooked through, about 4-5 minutes per side.

    Cook Potatoes:
    In a separate pan, fry the seasoned potatoes until crispy, about 8-10 minutes.

    Serve:
    Serve the crispy chicken fillets with herbed potatoes.
    Add a side of sliced cucumber for freshness.
    Garnish with finely chopped parsley and a dollop of mayonnaise for extra flavor.

    Serving Suggestions:
    With a Fresh Salad: Pair the dish with a mixed green salad drizzled with a light vinaigrette.
    With a Dipping Sauce: Serve with a side of garlic aioli or honey mustard for dipping.

    As a Sandwich: Slice the chicken fillets and serve in a sandwich or wrap with the cucumbers and some fresh lettuce.

    Cooking Tips:
    Cheese Coating: Press the shredded mozzarella firmly onto the chicken fillets to ensure it sticks well during frying.
    Even Cooking: Cut the potatoes into uniform pieces to ensure they cook evenly.
    Crispy Potatoes: For extra crispy potatoes, make sure not to overcrowd the pan during frying.

  • ORIGINAL BAGUETTE BREAD

    ORIGINAL BAGUETTE BREAD

    ORIGINAL BAGUETTE BREAD 

    Table of Contents

    Ingredients:

    500 g of common wheat flour
    330 ml of water
    5 g dry baker’s yeast or 15 g fresh yeast
    10g of salt

    Preparation:

    1. Start by mixing the water with the yeast in a bowl. I recommend that the water be lukewarm, so the yeast will dissolve sooner and better.
    2. Once this is done, mix the flour with the salt and add it to the water. You must knead it well for a few minutes. To know when it is is when the dough is smooth and does not stick to the hands easily. At first something may stick to you but you’ll see how later it won’t.
    3. After the first kneading you must cover the dough with film and put it in the fridge for an hour. During this time the dough will rest and will be ready to work with.
    4. After resting, cut four equal balls and form the elongated bars. Put them on a baking tray separated from each other and make two superficial cuts in each one. Before baking let them ferment for about 30 minutes or so.
    5. When they have grown they will have the definitive baguette shape. If they are too fat, stretch the dough more with a little flour.
    6. Finally, put them in the preheated oven at 180ºC for 15 minutes and you will have them ready.
    A piece of advice is that before putting them in, spray a little water on top so that it does not make the crust so quickly and you get that bakery result. If you don’t have a spray bottle, you can also wet your fingertips and gently brush them over the bread before baking.
  • Hearty Chicken and Ham Pie with Hot Water Crust Pastry

    Hearty Chicken and Ham Pie with Hot Water Crust Pastry

    Hearty Chicken and Ham Pie with Hot Water Crust Pastry

    Table of Contents

    Ingredients:
    For the Hot Water Crust Pastry:

    Water, as needed for dough
    Salt, to taste
    Butter and lard (or solid vegetable fat as a substitute for lard)
    Flour, as required
    For the Filling:

    ½ kg chicken mince
    1/4 cup chopped onion
    ½ tsp black pepper powder
    1 tsp crushed red chili
    1 tsp salt (or to taste)
    ½ tsp garam masala powder
    ½ tbsp olive oil
    2 tbsp chopped fresh coriander
    Butter, for cooking
    Diced ham, quantity as desired
    Sliced mushrooms, as needed (chestnut or button mushrooms recommended)
    Flour, for thickening
    Chicken stock, as needed
    Double or heavy cream
    Chopped parsley, for garnish
    Egg for egg wash

    Directions:

    Prepare the Pastry:
    In a pan, heat water and dissolve salt. Add butter and lard, allowing them to melt completely.
    Mix salt with flour and make a well in the center. Pour in the hot liquid and mix using a wooden spoon handle until combined.
    Knead lightly on a bench until smooth, then wrap in biodegradable cling film and refrigerate for at least two hours.

    Make the Filling:
    In a pan, melt butter and sauté chicken mince until it starts to color. Add onions, black pepper, red chili, salt, and garam masala.
    Add mushrooms and cook until they release their moisture. Stir in flour to coat everything well.
    Pour in chicken stock and double cream. Add diced ham and let the mixture simmer until thickened. Adjust seasoning.
    Mix in chopped parsley and remove from heat. Allow to cool completely before assembling the pie.

    Assemble and Bake the Pie:
    Preheat the oven to 170°C (340°F).
    Roll out the pastry to the desired thickness. Line pie tins with pastry, add the filling, and cover with a pastry lid. Seal the edges and apply egg wash.
    Cut vents in the pie tops. Bake in the preheated oven for about 40 minutes or until the pastry is golden and crisp.

    Serving:
    Let the pies settle for a few minutes after baking. Serve warm with a side of mushy peas, chips, or a light chicken gravy.

    Serving Suggestions:
    Pair with steamed vegetables for a complete meal.
    Serve with a fresh green salad for a lighter option.
    Enjoy with a glass of your favorite white wine or a cold beer.

    Cooking Tips:
    Ensure the filling is completely cooled before assembling to prevent the pastry from becoming soggy.
    Use a sharp knife to cut vents in the pie tops to allow steam to escape during baking.
    For extra flavor, add a pinch of thyme or rosemary to the filling.

    Nutritional Benefits:
    High in protein from the chicken and ham.
    Provides essential vitamins and minerals from the fresh vegetables.
    Rich in calcium and healthy fats from the double cream.

    Dietary Information:
    Gluten-Free: Use gluten-free flour for the pastry and ensure other ingredients are gluten-free.
    Can be made dairy-free by using plant-based butter and cream alternatives.