PST-Algerie

Category: quick and easy recipe

  • Baked Vegetable Medley with Cheese Sauce

    Baked Vegetable Medley with Cheese Sauce

    Baked Vegetable Medley with Cheese Sauce

    Table of Contents

    Ingredients: For the Vegetables:

    1 broccoli, cut into florets
    1 cauliflower, cut into florets
    1 carrot, sliced
    1/2 cup beans
    1/2 cup peas
    3 bell peppers, diced
    2 tablespoons butter
    1 tablespoon olive oil
    2 cloves garlic, minced
    Salt and black pepper to taste
    For the Cheese Sauce:

    2 tablespoons butter
    2 tablespoons flour
    2 cups milk
    2 tablespoons cheese (plus extra for topping)
    Salt and black pepper to taste
    For the Garlic Sauce:

    1 tablespoon mayonnaise
    2 tablespoons Greek yogurt or sour cream
    1 clove garlic, minced
    1 pickled cucumber, finely chopped
    Chives, chopped

    Directions:

    Prepare the Vegetables:
    Fill a large bowl with hot water and soak the broccoli and cauliflower florets for 10-15 minutes, then drain.
    Slice the carrot and dice the bell peppers.
    Make the Cheese Sauce:
    In a saucepan, melt 2 tablespoons of butter over medium heat.
    Add the flour and mix well to form a roux.
    Gradually add the milk, stirring constantly until the mixture is smooth and all lumps are dissolved.
    Add salt and black pepper to taste.
    Stir in 2 tablespoons of cheese until melted and combined. Set aside.
    Cook the Vegetables:
    In a large pan, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat.
    Add the minced garlic and sauté for 1 minute.
    Add the sliced carrot and fry for 2 minutes.
    Add the beans and peas, and mix well.
    Add the drained broccoli and cauliflower florets and fry over medium heat for 3-4 minutes.
    Add the diced bell peppers, 1 teaspoon of salt, and black pepper to taste. Fry for another 3-4 minutes until the vegetables are tender but still crisp.
    Bake the Vegetables:
    Preheat the oven to 180°C (350°F).
    Transfer the cooked vegetables to a baking dish.
    Pour the prepared cheese sauce over the vegetables and mix well.
    Sprinkle extra cheese on top.
    Bake in the preheated oven for 30 minutes until the top is golden and bubbly.
    Prepare the Garlic Sauce:
    In a small bowl, combine 1 tablespoon of mayonnaise, 2 tablespoons of Greek yogurt or sour cream, minced garlic, finely chopped pickled cucumber, and chopped chives. Mix well.
    Serve:
    Once the baked vegetable medley is done, remove it from the oven and let it cool slightly.
    Serve warm with the garlic sauce on the side. Enjoy!
    Serving Suggestions:
    Serve as a main dish with a side of rice or quinoa.
    Pair with a simple green salad for a complete meal.
    Enjoy as a hearty side dish alongside grilled meats or fish.
    Cooking Tips:
    Ensure the milk is added gradually to the roux to avoid lumps in the cheese sauce.
    For extra flavor, add your favorite herbs and spices to the vegetable mixture.
    Nutritional Benefits:
    Broccoli and Cauliflower: High in fiber, vitamins C and K, and antioxidants.
    Carrots: Rich in beta-carotene, fiber, and vitamin A.
    Greek Yogurt: A good source of protein and probiotics.
    Dietary Information:
    Vegetarian: Yes
    Gluten-Free: No (use gluten-free flour for the cheese sauce if needed)
    Dairy-Free: No (use dairy-free butter, cheese, and yogurt substitutes if needed)
    Nutritional Facts (per serving):
    Calories: 220
    Protein: 8g
    Fat: 14g
    Carbohydrates: 16g
    Fiber: 4g
    Storage Tips:
    Store: Allow the cooked vegetable medley to cool, then place any leftovers in an airtight container for 3-4 days.
    Freeze: Freeze the leftovers for up to 3 months in a Ziplock bag.
    Reheat: Reheat in the oven, air fryer, or a stovetop grill pan. Avoid using a microwave for best texture
  • Delightful Orange Flan Cake

    Delightful Orange Flan Cake

    Delightful Orange Flan Cake: A Citrus Twist on a Classic Dessert

    Table of Contents

    Ingredients for Orange Flan Cake
    To make Orange Flan Cake, you will need the following ingredients:

    Caramel

    1 cup of granulated sugar
    1/4 cup of water

    Flan

    1 can (14 oz) of sweetened condensed milk
    1 can (12 oz) of evaporated milk
    4 large eggs
    1 teaspoon of vanilla extract
    Zest of 1 orange
    1/2 cup of freshly squeezed orange juice

    Cake

    1 box of orange cake mix (or vanilla cake mix with added orange zest)
    Ingredients required for the cake mix (typically eggs, oil, and water)
    Step-by-Step Recipe

    1. Preparing the Caramel

    Make the Caramel: In a medium saucepan, combine the granulated sugar and water.
    Heat over medium-high heat, stirring occasionally until the sugar dissolves and the mixture turns a deep amber color. Be careful not to burn it.
    Pour the Caramel: Quickly pour the caramel into a greased bundt pan, tilting the pan to coat the bottom evenly.
    Set aside to let the caramel harden.

    2. Making the Flan Mixture

    Blend Ingredients: In a blender, combine the sweetened condensed milk, evaporated milk, eggs, vanilla extract, orange zest, and orange juice. Blend until smooth and well combined.
    Pour the Flan Mixture: Carefully pour the flan mixture over the hardened caramel in the bundt pan.
    3. Preparing the Cake Batter
    Mix the Cake Batter: Prepare the orange cake mix according to the package instructions. Typically, this involves combining the cake mix with eggs, oil, and water.
    Add Cake Batter to Pan: Gently pour the cake batter over the flan mixture in the bundt pan. The batter will float on top of the flan mixture.

    4. Baking the Cake

    Prepare a Water Bath: Cover the bundt pan with aluminum foil. Place the bundt pan in a larger roasting pan and add hot water to the roasting pan until it reaches halfway up the sides of the bundt pan.
    Bake the Cake: Preheat your oven to 350°F (175°C) and bake the cake in the water bath for 75-90 minutes, or until a toothpick inserted into the center comes out clean.

    5. Cooling and Unmolding

    Cool the Cake: Remove the bundt pan from the water bath and let it cool to room temperature. Then refrigerate the cake for at least 4 hours, or overnight.
    Unmold the Cake: To unmold, run a knife around the edges of the cake to loosen it. Invert the bundt pan onto a serving plate. The caramel will drizzle over the cake, creating a beautiful glaze.

    6. Serving

    Slice the Orange Flan Cake and serve chilled. Each slice will reveal the distinct layers of creamy flan and moist orange cake, topped with a luscious caramel sauce.
    Customizing Your Orange Flan Cake
    Orange Flan Cake is highly adaptable. Here are some ideas to customize your dessert:
    Different Citrus: Substitute the orange zest and juice with lemon or lime for a different citrus flavor.
    Nutty Addition: Add chopped nuts, such as almonds or pecans, to the cake batter for added texture and flavor.
    Spice It Up: Incorporate spices like cinnamon or cardamom into the flan mixture for a spiced version of the cake.

    Tips for Perfect Orange Flan Cake

    Room Temperature Ingredients: Ensure all your ingredients, especially the eggs, are at room temperature for a smoother batter and flan mixture.
    Proper Water Bath: Using a water bath is crucial for even baking and preventing the flan from cracking.
    Chill Thoroughly: Allow adequate chilling time for the cake to set properly and make unmolding easier.

    Conclusion

    Orange Flan Cake is a delightful dessert that brings together the creamy richness of flan and the light, zesty flavor of orange cake.
    By following this detailed recipe, you can create a stunning and delicious dessert that is sure to impress your family and friends.
    Whether for a special occasion or a casual gathering, Orange Flan Cake is a perfect choice. Enjoy the process and savor each citrusy, caramel-drizzled bite!

     

  • Paula Deen’s ‘Not Yo’ Mama’s Banana Pudding

    Paula Deen’s ‘Not Yo’ Mama’s Banana Pudding

    Paula Deen’s ‘Not Yo’ Mama’s Banana Pudding

    Table of Contents

    Ingredients:

    2 bags Pepperidge Farm Chessmen Cookies OR 2 bags Vanilla Wafers 6 to 8 bananas, sliced 2 cups whole milk 1 (5 oz.) box instant French Vanilla pudding 1 (8 oz.) package cream cheese 1 (14 oz.) can sweetened condensed milk 1 (12 oz.) container frozen whipped topping thawed, or equal amount sweetened whipped cream
    Directions:
    Line the bottom of a 13×9 inch dish with 1 bag of cookies and layer bananas on top. Bowl 1- Combine the milk and pudding mix and blend well using a handheld electric mixer. Bowl 2- Combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve!
  • Pear Cake Recipe

    Pear Cake Recipe

    Pear Cake Recipe

    Table of Contents

    Ingredients

    2 Eggs
    1/3 cup (67g) Sugar
    1/3 cup (80ml) Oil
    1/3 cup (80ml) Milk
    1 teaspoon Vanilla Extract
    1 1/2 cups (200g) Baking Flour
    1 tablespoon Baking Powder
    2 Large Pears (peeled, cored, and sliced)
    4 tablespoons (50g) Butter
    1/2 cup (100g) Brown Sugar

    Directions

    Prepare the Caramel Layer: Melt the butter in a saucepan over medium heat. Add the brown sugar and stir until it dissolves into a smooth caramel. Pour the caramel into a greased cake pan and arrange the pear slices on top.
    Make the Cake Batter: In a bowl, whisk together the eggs and sugar until light and fluffy. Gradually add the oil, milk, and vanilla extract, mixing well. Sift together the baking flour and baking powder, then fold into the wet ingredients until just combined.
    Assemble and Bake: Pour the batter over the caramelized pears in the cake pan. Bake at 180°C (350°F) for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
    Cool and Serve: Let the cake cool in the pan for 10 minutes. Invert onto a serving plate so the pears and caramel are on top. Serve warm or at room temperature.
    Serving Suggestions
    Serve with a scoop of vanilla ice cream.
    Drizzle with extra caramel sauce for added sweetness.
    Enjoy with a cup of coffee or tea.
    Top with whipped cream for a creamy contrast.
    Cooking Tips
    Use ripe but firm pears for the best texture and flavor.
    Ensure the caramel is spread evenly in the pan to avoid sticking.
    Don’t overmix the batter to keep the cake light and fluffy.
    If you don’t have brown sugar, white sugar can be used as a substitute.
    Nutritional Benefits
    Rich in Fiber: Pears provide dietary fiber, which aids digestion.
    Good Source of Protein: Eggs contribute to the protein content, supporting muscle health.
    Lower in Fat: Using oil instead of butter in the cake batter reduces saturated fat.
    Contains Antioxidants: Pears are rich in vitamins and antioxidants.
    Dietary Information
    Vegetarian: Yes
    Gluten-Free: Use gluten-free flour as a substitute.
    Dairy-Free: Substitute butter with a dairy-free alternative, and use plant-based milk.
    Nut-Free: No nuts are included, making it suitable for those with nut allergies.
    Nutritional Facts (Per Serving)
    Calories: 320
    Protein: 4g
    Fat: 15g
    Carbohydrates: 44g
    Fiber: 3g
    Sugar: 28g
    Storage
    Refrigerate: Store in an airtight container in the refrigerator for up to 3 days.
    Freeze: Wrap the cake in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge.
    Reheat: Warm in the microwave or oven before serving to enjoy the cake at its best.
  • Cripta chicken strips

    Cripta chicken strips

    Cripta chicken strips

    Table of Contents

    ✅Ingredients:

    Chicken breast
    Toasted corn flakes
    Flour
    I beaten egg
    Salt
    Black pepper
    Extra virgin olive oil
    Ketchup
    Pitted black olives
    ✅Preparation:
    1. In a bowl, marinate the chicken strips in buttermilk for at least 30 minutes (or overnight in the refrigerator) to tenderize the meat.
    2. In a separate bowl, mix the flour, garlic powder, onion powder, paprika, salt, and black pepper.
    3. Preheat vegetable oil in a frying pan or deep fryer to 350°F (175°C).
    4. Dredge each chicken strip in the seasoned flour mixture, ensuring they are well-coated.
    5. Carefully place the coated chicken strips in the hot oil, a few at a time, and fry until golden brown and cooked through, about 3-5 minutes per side.
    6. Use a slotted spoon to remove the chicken strips from the oil and place them on a plate lined with paper towels to absorb any excess oil.
    7. Repeat the process until all the chicken strips are cooked.
    8. Serve the crispy chicken strips with your favorite dipping sauce.
    Enjoy these crispy chicken strips as a delicious snack or part of a meal!
  • I swear this is so tasty, it’s hard to believe it’s low-carb and takes just 5 mins to prep

    I swear this is so tasty, it’s hard to believe it’s low-carb and takes just 5 mins to prep

    I swear this is so tasty, it’s hard to believe it’s low-carb and takes just 5 mins to prep

    Table of Contents

    Ingredients:

    2 tablespoons of milk of choice
    2 eggs at room temperature
    3 cups of mozzarella cheese, shredded
    1.5 cups of almond flour
    1 tablespoon of baking powder

    Instructions:

    1. Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
    2. Over the stove or in a microwave-safe bowl, melt the shredded mozzarella cheese and milk until fully melted and smooth. Let cool.
    3. In a separate bowl, whisk together almond flour, baking powder, and eggs until well combined.
    4. Mix the melted mozzarella cheese into the almond flour mixture until a dough forms.
    5. Divide the dough into smaller portions and shape them into naan bread rounds. (You should be able to make about 6-8)
    6. Place the naan bread rounds on the prepared baking sheet.
    7. Bake in the preheated oven for about 15-20 minutes, or until the naan bread is golden brown and cooked through.
    8. Remove from the oven and let them cool slightly before serving.
    Enjoy your homemade keto naan bread with your favorite keto-friendly meals.
    Ideally serve with garlic butter!
    With this simple and delicious Keto Naan Bread recipe, you can indulge in the flavors of Indian cuisine while maintaining your low-carb lifestyle. Whether as a side dish or as a base for wraps, this naan bread is sure to impress your taste buds and keep you satisfied. So go ahead, give it a try and enjoy the deliciousness without any guilt!
  • Cheese and Herb Stuffed Flatbread

    Cheese and Herb Stuffed Flatbread

    Cheese and Herb Stuffed Flatbread

    Table of Contents

    Ingredients
    For the Dough:

    All-Purpose Flour: 240 grams (about 1 1/2 cups)
    Forms the base of the dough, providing structure and elasticity.
    Salt: 1 teaspoon
    Enhances the flavor of the dough and balances the richness of the cheese filling.
    Warm Milk: 150 milliliters (about 3/5 cup)
    Activates the gluten in the flour, resulting in a soft and pliable dough.
    For the Filling:
    Grated Cheddar Cheese: 150 grams (or your favorite cheese)
    Melts beautifully and adds a rich, savory flavor to the flatbread.
    Parsley: A bunch, chopped
    Adds freshness and a mild herb flavor that complements the cheese.
    Dill: A small bunch, chopped
    Brings a unique, slightly tangy flavor that pairs well with the cheese and parsley.
    For Cooking:
    Butter: 60 grams, melted
    Used to brush the flatbreads, giving them a golden, crispy exterior.

    Instructions

    Step 1: Prepare the Dough
    Mix the Dry Ingredients:
    In a large mixing bowl, combine 240 grams of all-purpose flour and 1 teaspoon of salt. Mix well to ensure the salt is evenly distributed throughout the flour.
    Even distribution of salt helps to enhance the flavor of the dough.
    Add the Warm Milk:
    Gradually pour in 150 milliliters of warm milk, stirring continuously until a dough forms. The dough should be soft and slightly sticky.
    Warm milk helps in activating the gluten, making the dough easier to work with.
    Knead the Dough:
    Transfer the dough to a lightly floured surface and knead for about 5 minutes, until it becomes smooth and elastic.
    Kneading develops the gluten, which gives the dough its structure and elasticity.
    Let the Dough Rest:
    Place the dough back in the bowl, cover it with a clean kitchen towel, and let it rest for 20-30 minutes.
    Resting allows the dough to relax, making it easier to roll out later.
    Step 2: Prepare the Filling
    Mix the Herbs and Cheese:
    In a medium bowl, combine 150 grams of grated cheddar cheese, the chopped parsley, and dill. Mix well to ensure the herbs are evenly distributed throughout the cheese.
    The combination of herbs adds freshness and a burst of flavor to the cheese filling.
    Step 3: Assemble the Flatbreads
    Divide the Dough:
    After the dough has rested, divide it into equal-sized portions, depending on how large you want your flatbreads.
    Dividing the dough evenly ensures consistent cooking.
    Roll Out the Dough:
    On a lightly floured surface, roll each portion of dough into a thin circle, about 1/4 inch thick.
    Rolling the dough thinly ensures that the flatbread cooks evenly and quickly.
    Add the Filling:
    Place a generous amount of the cheese and herb mixture on one half of each dough circle. Fold the other half over the filling and press the edges together to seal.
    Sealing the edges prevents the filling from leaking out during cooking.
    Brush with Butter:
    Lightly brush both sides of the filled flatbreads with the melted butter.
    Brushing with butter gives the flatbreads a golden, crispy exterior.
    Step 4: Cook the Flatbreads
    Heat the Pan:
    Heat a large, non-stick skillet or griddle over medium heat.
    Cook the Flatbreads:
    Place the flatbreads in the skillet, cooking each side for about 2-3 minutes, or until golden brown and crispy.
    Cooking over medium heat ensures the flatbreads cook through without burning.
    Brush with Additional Butter (Optional):
    For an extra buttery flavor, you can brush the flatbreads with more melted butter after cooking.
    Step 5: Serve
    Serve Warm:
    Serve the flatbreads warm, straight from the skillet. They are delicious on their own or paired with a dipping sauce like yogurt or sour cream.
    Serving warm ensures the cheese is still melted and gooey, making each bite irresistible.
    Nutritional Information (Per Serving)
    Calories: Approximately 220-250 calories per flatbread
    Protein: 6-8g
    Fat: 12-14g
    Carbohydrates: 22-25g
    Fiber: 1-2g

     

  • Cheesy Vegetable Pie

    Cheesy Vegetable Pie

    Cheesy Vegetable Pie

    Table of Contents

    Ingredients

    • 4 Eggs
    • Salt and Black Pepper – To taste
    • 100 g (3.5 oz) Yogurt
    • 80 g (2.8 oz) Flour
    • 1 Zucchini – Grated
    • 1 Potato – Grated
    • 1 Carrot – Grated
    • 1 Onion – Finely chopped
    • 150 g (5.3 oz) Cheese – Grated, divided
    • Fresh Dill – Chopped, to taste
    • Baking Pan (20 cm/8-inch diameter) – Lined with parchment paper

    Nutrition Information

    • Servings: 4-6
    • Calories: Approximately 250 kcal per serving
    • Protein: 10 g
    • Carbohydrates: 18 g
    • Fat: 15 g

    • Fiber: 3 g

    Step-by-Step Instructions

    1. Prepare the Batter

    In a large mixing bowl, crack the 4 eggs and whisk them together with a pinch of salt and black pepper. The eggs are the base of your batter and will help hold all the ingredients together.

    Add 100 g (3.5 oz) of yogurt to the eggs, whisking until smooth. The yogurt adds a slight tang and creaminess to the batter. Gradually mix in 80 g (2.8 oz) of flour, stirring continuously to avoid lumps. You should end up with a smooth, thick batter.

    2. Prepare the Vegetables

    Grate the zucchini and place it in a separate bowl. Sprinkle with a pinch of salt and let it sit for 5 minutes. This step draws out excess moisture from the zucchini, which can make the pie soggy. After 5 minutes, squeeze the grated zucchini with your hands or a clean kitchen towel to remove the excess water.

    Grate the potato and carrot, and squeeze out the excess juice from the grated potato to prevent it from adding too much moisture to the pie. Finely chop the onion.

    3. Combine Ingredients

    Add the grated zucchini, potato, carrot, and chopped onion to the batter. Mix everything together until the vegetables are evenly distributed throughout the batter.

    Stir in half of the grated cheese (about 75 g/2.6 oz) and the chopped dill. The cheese adds richness and flavor, while the dill provides a fresh, herbaceous note that complements the vegetables beautifully.

    4. Prepare for Baking

    Preheat your oven to 200°C (390°F).

    Line a 20 cm (8-inch) baking pan with parchment paper to prevent the pie from sticking and to make it easier to remove after baking.

    Pour the vegetable and batter mixture into the prepared baking pan, spreading it out evenly with a spatula. Make sure the vegetables are evenly distributed so that each slice has a good mix of flavors and textures.

    5. Bake the Pie

    Sprinkle the remaining 75 g (2.6 oz) of grated cheese over the top of the pie. This cheese will melt and create a golden, crispy layer on top of the pie.

    Place the pie in the preheated oven and bake for about 30 minutes, or until the pie is golden brown and cooked through. You can test for doneness by inserting a toothpick into the center of the  pie; it should come out clean.

    6. Serve

    Allow the pie to cool slightly before slicing. This helps the pie set and makes it easier to cut into neat slices.

    Serve the  Cheesy Vegetable Pie warm, enjoying the combination of tender vegetables, rich cheese, and a hint of fresh dill. It pairs perfectly with a fresh salad, soup, or can be enjoyed on its own as a light meal.

    Serving Suggestions

    • With a Side Salad: Pair the pie with a crisp green salad for a balanced meal.
    • As a Brunch Dish: Serve as part of a brunch spread with fresh fruit and coffee.
    • Leftovers: This pie tastes great the next day, either cold or reheated, making it a perfect make-ahead dish.

    Tips for the Best Cheesy Vegetable Pie

    • Squeeze Out Moisture: Make sure to remove as much moisture as possible from the grated zucchini and potato to avoid a soggy pie.
    • Cheese Variety: Feel free to use a combination of cheeses, such as cheddar, mozzarella, or gouda, for different flavors.
    • Add More Vegetables: Customize your pie by adding other vegetables like bell peppers, spinach, or mushrooms.

    This Cheesy Vegetable Pie is a versatile, flavorful dish that’s easy to make and sure to satisfy everyone at the table. Enjoy!

  • Grated Eggplant Fritters: A Hidden Gem Recipe

    Grated Eggplant Fritters: A Hidden Gem Recipe

    Grated Eggplant Fritters: A Hidden Gem Recipe

    Table of Contents

    Ingredients

    For the Fritters:

    • 1 Eggplant – Grated with peel
    • 2 Chicken Eggs
    • 150 g (5.3 oz)  Flour
    • Parsley – Finely chopped, to taste
    • Salt – To taste
    • Ground Black Pepper – To taste
    • Oil – For frying

    For the Sauce:

    • 3 tablespoons (45 ml) Mayonnaise
    • 1 tablespoon (15 ml) Ketchup
    • 1 Shallot – Finely chopped
    • 1 teaspoon (5 ml) Capers – Finely chopped

    Nutrition Information

    • Servings: 4
    • Calories: Approximately 220 kcal per serving
    • Protein: 5 g
    • Carbohydrates: 15 g
    • Fat: 16 g

    • Fiber: 3 g

    Step-by-Step Instructions

    1. Prepare the Eggplant

    Start by washing the eggplant thoroughly. Grate the eggplant with the peel on, as the peel adds extra flavor and texture to the fritters. Place the grated eggplant in a bowl and sprinkle it with salt. Let it sit for about 10 minutes. This process draws out excess moisture and any bitterness from the eggplant.

    After 10 minutes, use your hands to squeeze the grated eggplant, removing as much liquid as possible. This step is crucial for achieving the right texture for the fritters.

    2. Make the Fritter Batter

    In the bowl with the squeezed eggplant, crack in 2 eggs. Season the mixture with more salt and ground black pepper to taste. Add the finely chopped parsley for a fresh, herby flavor.

    Gradually mix in 150 g (5.3 oz) of flour until you have a well-combined mixture. The batter should be thick enough to hold together but still soft. If it feels too loose, you can add a bit more flour.

    3. Fry the Fritters

    Heat a generous amount of oil in a large frying pan over medium heat. Once the oil is hot, spoon the eggplant mixture into the pan, forming small fritters. Flatten them slightly with the back of the spoon.

    Fry the fritters until they are golden brown on both sides, about 3-4 minutes per side. The fritters should be crispy on the outside while remaining tender on the inside. Once fried, place the fritters on a plate lined with paper towels to drain any excess oil.

    4. Prepare the Sauce

    While the fritters are frying, prepare the sauce. Finely chop the shallot and capers. In a small bowl, mix together 3 tablespoons of mayonnaise and 1 tablespoon of ketchup. Add the chopped shallot and capers, stirring until well combined. This sauce adds a tangy, savory complement to the rich fritters.

    5. Serve

    Serve the grated eggplant fritters hot, alongside the prepared sauce. The combination of the crispy fritters and the tangy sauce is simply irresistible!

    Serving Suggestions

    • As an Appetizer: Serve these fritters as a starter at a dinner party, garnished with extra parsley for a fresh touch.
    • As a Side Dish: Pair the fritters with a fresh  salad or a hearty soup for a complete meal.
    • As a Snack: Enjoy the fritters on their own with the dipping sauce for a satisfying snack.

    Tips for Perfect Fritters

    • Squeeze the Eggplant Well: Removing excess moisture is key to achieving crispy fritters.
    • Don’t Overcrowd the Pan: Fry the fritters in batches to ensure even cooking and prevent them from becoming soggy.
    • Adjust Seasoning: Taste the mixture before frying and adjust the seasoning to your preference.This Grated Eggplant Fritters recipe is a wonderful way to enjoy eggplant in a new and delicious form. It’s easy, quick, and sure to impress anyone who tries it. Enjoy!
  • GARLIC BUTTER STEAK BITES AND MASH

    GARLIC BUTTER STEAK BITES AND MASH

    Ingredients:

    For the Steak Bites:
    1 1/2 lbs sirloin steak, cut into bite-sized pieces
    4 cloves garlic, minced
    4 tablespoons unsalted butter
    2 tablespoons olive oil
    Salt and pepper to taste
    Fresh parsley, chopped (for garnish)
    For the Mashed Potatoes:
    2 lbs russet potatoes, peeled and cut into chunks
    1/2 cup whole milk
    4 tablespoons unsalted butter
    1/4 cup sour cream
    Salt and pepper to taste

    Directions:

    For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends

    Directions:

    Step 1: Prepare the Mashed Potatoes
    Place the potato chunks in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook until the potatoes are fork-tender, about 15-20 minutes. Drain the potatoes and return them to the pot. Add the milk, butter, and sour cream. Mash until smooth and creamy. Season with salt and pepper to taste. Keep warm.

    Step 2: Cook the Steak Bites
    In a large skillet, heat the olive oil over medium-high heat. Season the steak bites with salt and pepper. Add the steak bites to the skillet in a single layer, cooking in batches if necessary. Cook for 2-3 minutes per side, or until browned and cooked to your desired level of doneness. Remove the steak bites from the skillet and set aside.

    Step 3: Make the Garlic Butter Sauce
    In the same skillet, reduce the heat to medium. Add the butter and minced garlic. Cook, stirring frequently, until the garlic is fragrant and the butter is melted, about 1-2 minutes. Be careful not to burn the garlic.

    Step 4: Combine and Serve
    Return the cooked steak bites to the skillet and toss to coat them in the garlic butter sauce. Cook for an additional minute to heat through. Serve the garlic butter steak bites over a bed of mashed potatoes. Garnish with chopped fresh parsley

  • BEST CHOCOLATE CHIP COOKIES

    BEST CHOCOLATE CHIP COOKIES

    This is the best chocolate chip cookie recipe ever! No funny ingredients, no chilling time, etc. Just a simple, straightforward, amazingly delicious, doughy yet still fully cooked, chocolate chip cookie that turns out perfectly every single time!

    Ingredients:

    • 1 cup butter, softened
    • 1 cup white sugar
    • 1 cup packed brown sugar
    • 2 eggs
    • 2 teaspoons vanilla extract
    • 3 cups all-purpose flour
    • 1 teaspoon baking soda
    • 2 teaspoons hot water
    • 1/2 teaspoon salt
    • 2 cups semisweet chocolate chips
    • 1 cup chopped walnuts

    How To Make Best Chocolate Chip Cookies:

    1. Preheat oven to 350 degrees F (175 degrees C).
    2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
    3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
  • Lemon Cream Cheese Bread

    Lemon Cream Cheese Bread

    The loaf cake might just be the unsung hero of the baking world. They’re delightfully unfussy and are somehow appropriate to serve at any time a day. Cake for breakfast? Sign me up! This Lemon Cream Cheese Bread is a deliciously dense loaf cake with a swirl of rich cream cheese through the middle. Yes, it’s as good as it sounds!

    Ingredients
    • 1 cup sugar
    • 3 eggs
    • 8 oz sour cream
    • ½ cup canola oil
    • Zest of 2 lemons
    • Juice of 1 lemon
    • 1 teaspoon vanilla extract
    • 1 ½ cups flour
    • 2 ½ teaspoons baking powder
    • 1 teaspoon salt
    • 1 (8 oz) package cream cheese, softened
    • ⅓ cup powdered sugar
    Preparation
    1. Preheat oven to 350 degrees F and grease a standard loaf pan.
    2. In a large bowl, add sugar, eggs, sour cream, lemon zest, juice, vanilla, and oil. Mix until smooth and well combined.
    3. In another bowl, sift together flour, baking powder, and salt.
    4. Slowly add the dry ingredients to the wet until fully combined, then set aside.
    5. For the cream cheese swirl: In a small bowl, mix together the cream cheese and powdered sugar until smooth.
    6. Add half of the batter to the prepared pan and spoon about half the cream cheese mixture on top, then swirl together with a knife.
    7. Top with the rest of the batter and spoon the remaining cream cheese mixture. Carefully swirl together to create a marbled look.
    8. Bake bread for 65-70 minutes, covering with foil for the last 20-30 minutes to prevent the top from browning.
    9. Allow the bread to fully cool before slicing to allow the cream cheese to set.
  • Crab Salad

    Crab Salad

    Near the waters of Maine, clean picnic benches set against even cleaner clapboard houses are meant for the “From Away-ers”, eating crab and lobster in any way, shape, and form. For locals in Downeast Maine, faced with an expensive seasonal bounty, you might come across this (imitation) Crab Salad. A simple delight of a salad that has all of the creaminess and herbaceousness of a crab salad, just minus the gut-wrenching price tag of crab.

    Ingredients
    • 1/2 cup mayonnaise
    • 1 tablespoon white vinegar
    • 1 tablespoon chopped parsley
    • 1 teaspoon lemon juice
    • 1/4 cup sliced green onions plus more for garnish
    • Kosher salt and freshly cracked black pepper, to taste
    • 1 pound imitation crab meat, cut into pieces
    • 4 to 6 rolls, for serving
    Preparation
    1. In a bowl combine mayonnaise, vinegar, parsley, lemon juice, green onions, salt, and pepper.
    2. Gently fold in crab meat, folding to completely combine.
    3. Cover tightly with plastic wrap and refrigerate for a minimum of 2 hours. (Can be kept refrigerated for 5 days).
    4. For serving, fill the rolls with the salad and garnish with extra sliced green onions. Serve and enjoy.
  • Cheap and Delicious Tuna Casserole Dinner

    Cheap and Delicious Tuna Casserole Dinner

    Cheap and Delicious Tuna Casserole Dinner

    Table of Contents

    This budget-friendly Tuna Casserole recipe is not only easy to make but also incredibly delicious. Using canned tuna and simple ingredients, you can create a hearty and satisfying dinner that your whole family will love. Perfect for a cozy weeknight meal, this casserole combines the flavors of tuna, potatoes, and a creamy tomato sauce, all topped with a layer of melted Parmesan cheese.

    Ingredients
    • 2 cans of tuna (about 280 g each)
    • 1 onion, cut into slices
    • 5 medium potatoes, cut into large chunks
    • 2 tablespoons (30 g) tomato paste
    • 3/4 cup (180 ml) hot milk
    • 1 1/2 tablespoons (25 g) butter
    • 1/4 cup (25 g) shredded Parmesan cheese
    • Olive oil, as needed
    • Salt, to taste
    • Black pepper, to taste
    Directions
    Step 1: Prepare the Potatoes
    1. Cut the potatoes into large chunks and place them in a pot of salted water.
    2. Cook the potatoes until tender, about 15 to 20 minutes.
    3. Drain the potatoes and transfer them to a mixing bowl.
    4. Add 1 1/2 tablespoons of butter, salt, and black pepper to taste. Mash the potatoes until smooth.
    5. Gradually add 3/4 cup of hot milk while mashing until the mixture is smooth and creamy.
    Step 2: Prepare the Tuna Mixture
    1. Heat some olive oil in a large pan over medium heat.
    2. Add the sliced onion and sauté until browned.
    3. Add the two cans of tuna and 2 tablespoons of tomato paste mixed with one ladle of potato broth.
    4. Mix well and cook for two to three minutes on low heat.
      Step 3: Assemble the Casserole
      1. Preheat your oven to 375°F (190°C).
      2. Add half of the mashed potatoes to the bottom of a casserole dish and spread it out evenly.
      3. Layer half of the tuna mixture over the mashed potatoes.
      4. Add the remaining mashed potatoes over the tuna, followed by the remaining tuna mixture.
      5. Top with 1/4 cup of shredded Parmesan cheese.
      Step 4: Bake the Casserole
      1. Place the casserole dish in the preheated oven.
      2. Bake for 10 to 15 minutes, or until the top is golden brown and the cheese is melted.
      Nutrition Information (Per Serving):
      • Calories: 350
      • Protein: 25g
      • Carbohydrates: 30g
      • Fat: 15g
      • Fiber: 4g
      • Sugar: 3g
      Conclusion

      This Tuna Casserole is a delicious and economical meal that is sure to become a family favorite. With its creamy mashed potatoes and flavorful tuna mixture, it’s perfect for any night of the week. Share your cooking creations with us using #madebyemily on social media. Enjoy your meal!

  • I Eat Three Times a Day! Recipe for German Healthy Cookies

    I Eat Three Times a Day! Recipe for German Healthy Cookies

    I Eat Three Times a Day! Recipe for German Healthy Cookies

    Table of Contents

    Have you ever wanted a snack that’s both delicious and nourishing? Look no further than German healthy cookies! These delectable treats are not only bursting with flavor but also packed with essential nutrients to fuel your day.

     

     

    Ingredients Overview

    Before diving into the recipe, let’s take a quick look at the ingredients you’ll need:

     

    Dried Apricots: 80 grams, chopped

    Walnuts: 50 grams, roughly chopped

    Peanuts: 100 grams, crushed

    Pumpkin Seeds: 30 grams

    Sunflower Seeds: 30 grams

    Sesame Seeds: 10 grams

    Almonds: 50 grams, sliced or chopped

    Dried Cherries: 100 grams, chopped

    Candied Fruits: 50 grams, chopped

    Egg White: 1, from a large egg

    Honey: 10 grams

    Now, let’s get started with the baking process!

     

    Preparing Your Oven

    First things first, preheat your oven to 180°C (356°F) to ensure it’s nice and toasty for baking. Line a baking sheet with parchment paper to prevent the cookies from sticking.

     

     

    Mixing the Dry Ingredients

    In a large mixing bowl, combine the chopped dried apricots, walnuts, peanuts, pumpkin seeds, sunflower seeds, sesame seeds, almonds, dried cherries, and candied fruits. Give them a good toss until they’re evenly mixed.

     

    Binding the Mixture

    In a separate small bowl, whisk the egg white until it becomes frothy. Then, add the honey and whisk again until everything is well combined. Pour this sweet mixture over your dry ingredients in the large bowl. Stir everything together until the dry ingredients are nicely coated and start sticking together.Shaping the Cookies

    Now comes the fun part – shaping the cookies! Take small portions of the mixture and mold them into cookie shapes. You can use a spoon or your hands for this step. Place each cookie on the prepared baking sheet, making sure to leave some space between them.

     

    Baking

    Pop the baking sheet into the preheated oven and let the cookies bake for about 12-15 minutes, or until they turn a beautiful golden color and feel firm to the touch.

     

    Cooling and Enjoying

    Once your cookies are baked to perfection, remove them from the oven and let them cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely. Now, it’s time to indulge in these scrumptious treats guilt-free!

     

    Benefits of German Healthy Cookies

    These cookies aren’t just tasty – they’re also incredibly nutritious. Here are some benefits:

     

    Rich in Fiber: Thanks to the dried fruits and nuts, these cookies are packed with dietary fiber, which is essential for digestive health.

    Healthy Fats: Nuts and seeds are excellent sources of healthy fats, such as omega-3 fatty acids, which are crucial for heart health.

    Vitamins and Minerals: Dried fruits and nuts are loaded with vitamins and minerals, including vitamin E, magnesium, and potassium, to keep your body functioning optimally.