Category: quick and easy recipe

Ingredients:

For Puff Pastry:
3/4 cup (75g) flour (cake flour preferred, or all-purpose)
1/2 cup (130ml) water
Pinch of salt
1/4 cup (50g) butter
2 eggs
For Custard Cream:
2 egg yolks
3/4 cup (200ml) milk
3 tbsp (40g) sugar
2 tbsp (20g) flour
For Whipped Cream:
2/3 cup (150ml) heavy whipping cream
1 tbsp (15g) sugar

Directions:

Prepare the Puff Pastry:
In a saucepan, combine water, butter, and salt. Bring to a boil.
Add flour, stirring continuously until the dough forms a ball.
Remove from heat, cool slightly, and beat in eggs one at a time until smooth.

Bake the Puff Pastry:

Preheat oven to 200°C (392°F).
Pipe or spoon the dough onto a baking sheet.
Bake at 200°C for 10 minutes, then reduce to 180°C (356°F) for 20 minutes, and finally, 160°C (320°F) for 10 minutes.
Cool completely before filling.

Prepare the Custard Cream:
Whisk yolks and sugar until pale. Add flour.
Heat milk until just boiling, then slowly mix it into the yolk mixture.
Return to the stove, cook until thickened, and cool completely.

Prepare the Whipped Cream:
Whip cream and sugar until stiff peaks form.
Assemble the Pastries:
Slice pastries in half, fill with custard, and top with whipped cream. Dust with powdered sugar if desired.

Serving Suggestions:

Serve with a dusting of powdered sugar or a drizzle of chocolate sauce.
Pair with fresh berries or a side of coffee for a delightful afternoon treat.
Cooking Tips:

Ensure your butter is fully melted before adding flour for a smooth dough.
Use cold utensils and bowls when whipping the cream for best results.

Nutritional Benefits:

The pastry provides energy-rich carbohydrates, while the custard and whipped cream add protein and calcium.
Walnuts (if used as a topping) contribute heart-healthy fats.

Dietary Information:

This recipe contains dairy, eggs, and gluten.
It can be adapted for lactose intolerance by using lactose-free butter and cream.

Nutritional Facts (per serving):

Calories: 250 kcal
Protein: 5g
Carbohydrates: 22g
Fat: 16g
Sugar: 8g
Storage:

Ingredients

PB Filling:
2/3 cup (160 g) creamy peanut butter (see notes)
3 tbsp (60 g) maple syrup (see notes)
4-5 tbsp coconut flour (see instructions and notes)
1/2 tsp vanilla extract
1/8 tsp sea salt
Chocolate Coating:
2/3 cup (120 g) dairy-free chocolate chips (see notes)
1/2 tsp coconut oil (optional)

Instructions

Prepare PB Filling:

Add all PB filling ingredients to a food processor and blend for a few seconds until combined. Alternatively, use an electric hand mixer. Adjust the amount of coconut flour based on the consistency of the peanut butter. If the peanut butter is drippy, use about 5 tablespoons of coconut flour; if it’s firm, use about 4 tablespoons. The dough should be soft but not sticky.

Form Balls:

With your hands, roll 1 tablespoon (20 grams) of the mixture into a ball and place it onto a baking sheet or plate. Repeat with the remaining mixture. You should have enough dough for about 12 balls. Freeze for about 30-45 minutes.

Melt Chocolate:

Melt the chocolate chips with the coconut oil in a double boiler or in the microwave, stirring until smooth.
Coat Balls: Dip each peanut butter ball into the melted chocolate. Remove with a fork, letting the excess chocolate drip off, and place each ball onto a baking sheet lined with wax paper or parchment paper. Let the chocolate harden.
Chill and Serve: Chill the chocolate-covered balls in the refrigerator before serving. Enjoy!

Notes
Peanut Butter: If your peanut butter is drippy, use about 5 tablespoons of coconut flour. If it’s firm, use about 4 tablespoons.
Maple Syrup: You can substitute with another liquid sweetener if preferred.
Chocolate Chips: Use dairy-free chocolate chips for a vegan option.

Serving Suggestions
Serve chilled as a sweet treat.
Enjoy with a cup of coffee or tea.

Storage
Store leftovers covered in the refrigerator for up to a week.

Cooking Tips
Ensure the peanut butter mixture is not too sticky before rolling into balls.
Let the chocolate coating set completely before serving for the best texture.

Nutritional Benefits
Peanut butter provides protein and healthy fats.
Coconut flour adds fiber and a slightly sweet flavor.
Dairy-free chocolate offers a rich, indulgent taste.

Ingredients

For the Berry Jam:
600g (4 cups) frozen berries
50g (1/4 cup) sugar
3 tbsp cornstarch
For the Dough:
2 eggs
280g (1 + 3/4 cups) flour
A pinch of salt
60g (4 tbsp) sugar
70g (3 tbsp) sour cream
1 teaspoon baking powder
100g (0.4 cup) melted butter

Instructions

Prepare the Berry Jam:
In a medium saucepan, combine the frozen berries and sugar.
Cook over medium heat, stirring occasionally, until the berries release their juices and the mixture comes to a simmer.
In a small bowl, mix the cornstarch with a few tablespoons of water to create a slurry.
Add the cornstarch slurry to the berry mixture, stirring constantly.
Continue to cook until the jam thickens, then remove from heat and let it cool.

Prepare the Dough:
Preheat your oven to 180°C (350°F).
In a large bowl, beat the eggs with the sugar until well combined.
Add the sour cream and melted butter, mixing until smooth.
In a separate bowl, combine the flour, salt, and baking powder.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.

Assemble the Cake:
Grease a baking dish or line it with parchment paper.
Spread half of the dough evenly in the bottom of the baking dish.
Pour the cooled berry jam over the dough, spreading it out evenly.
Dollop the remaining dough over the top of the jam, spreading it out as much as possible. It’s okay if some jam peeks through.

Bake the Cake:
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and let the cake cool in the pan before slicing

More Information
This berry jam cake is a delightful blend of sweet and tart flavors, with a buttery, tender crumb that pairs perfectly with the rich berry filling. The use of frozen berries makes it convenient and accessible year-round, while the simple ingredients and straightforward process ensure that even novice bakers can achieve delicious results. Serve this cake as a dessert, a snack, or even a special breakfast treat.

Ingredients:

1 cup semi-sweet chocolate chips
1 cup smooth natural peanut butter
¾ cup butter
½ cup packed brown sugar
¼ tsp salt
1 tsp vanilla extract
3 cups quick cooking oats (gluten-free)

Instructions:

Prepare the Baking Dish:
Line an 8×8 baking dish with parchment paper. Set it aside.

Melt Chocolate and Peanut Butter:
Melt the chocolate chips and peanut butter in a double boiler. Stir until the mixture is smooth. Set it aside.

Prepare the Oat Mixture:
In a large pot, melt the butter over medium heat. Stir in the brown sugar until the mixture is smooth.
Stir in the salt and vanilla extract.
Turn off the heat and stir in the oats until well combined.

Assemble the Bars:
Transfer two-thirds of the oat mixture into the prepared baking dish. Press it down firmly into an even layer to create a solid crust.
Pour three-quarters of the chocolate mixture onto the oat crust and spread it into an even layer.
Crumble the remaining oat mixture on top of the chocolate layer in an even layer.
Drizzle the remaining chocolate mixture over the top.

Chill the Bars:
Transfer the bars to the refrigerator to set for about 2 hours.

Serve:
Once set, cut the bars into squares and serve immediately.
Store any leftovers in the refrigerator for up to 5 days.

Serving Suggestions:
Serve these bars as a sweet snack or a dessert.
Pair with a glass of cold milk or a cup of coffee for an extra treat.
Enjoy them straight from the fridge for a refreshing and satisfying bite.

Cooking Tips:
Use a double boiler to melt the chocolate and peanut butter gently and prevent burning.
Press the oat mixture firmly to ensure the bars hold together well.
For a variation, add a handful of chopped nuts or dried fruit to the oat mixture.

Nutritional Benefits:
Oats are a great source of dietary fiber and can help with digestion.
Peanut butter provides healthy fats and protein, which can help keep you full longer.
Dark chocolate (if using semi-sweet) contains antioxidants and can improve heart health.

Dietary Information:
This recipe is gluten-free if using certified gluten-free oats.
To make it dairy-free, use dairy-free chocolate chips and a plant-based butter substitute.

Storage:
Store the bars in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze the bars for up to 1 month. Thaw in the refrigerator before serving.

Ingredients

2 zucchinis
4 eggs
Salt, to taste
Black pepper, to taste
Dried parsley, to taste
50 g cheese (grated)
100 g breadcrumbs
70 g flour
Sunflower oil (for frying)

Directions

Prepare the Zucchinis:
Wash and grate the zucchinis. Place the grated zucchinis in a colander, sprinkle with a little salt, and let them sit for about 10 minutes to draw out excess moisture. Afterward, squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth.

Mix the Ingredients:
In a large mixing bowl, beat the 4 eggs. Add the grated zucchini, a pinch of salt, black pepper, and dried parsley to taste. Mix well.
Stir in the grated cheese, 70 g of flour, and 50 g of breadcrumbs until the mixture is well combined.

Form the Fritters:
Take a spoonful of the zucchini mixture and form it into a small patty. Dredge the patty in the remaining breadcrumbs to coat evenly. Repeat with the rest of the mixture.

Fry the Fritters:
In a large skillet, heat a generous amount of sunflower oil over medium heat.
Once the oil is hot, carefully place the patties in the skillet. Fry the fritters in batches, ensuring not to overcrowd the pan.

Cook each fritter for about 3-4 minutes on each side, or until golden brown and crispy.

Drain and Serve:
Once the fritters are cooked, remove them from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Serve the crispy zucchini parmesan fritters warm, with your favorite dipping sauce if desired.

Ingredients:

1 zucchini, grated
1/2 young cabbage, finely shredded
2 tablespoons olive oil
1 carrot, grated
Salt, to taste
1 onion, finely chopped
2 chicken eggs
Pepper, to taste
2 tablespoons flour
1 cup rice
2 cups water
Green onions, chopped

Directions:

Heat 1 tablespoon of olive oil in a pan over medium heat.
Add the grated zucchini, shredded young cabbage, and grated carrot. Season with salt and sauté for 5 minutes.

In the same pan, add the chopped onion and continue to sauté for another 5 minutes until the vegetables are softened.
In a bowl, beat the eggs with pepper and salt. Add the mixture to the pan with sautéed vegetables and stir gently until the eggs are cooked.
Stir in the flour until well combined.
Add the rice and water to the pan. Bring to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes or until the rice is cooked and the liquid is absorbed.
Garnish with chopped green onions before serving.

Serving Suggestions:

Serve hot as a main dish or side dish with a fresh salad or yogurt. This dish pairs well with grilled chicken or fish for a complete meal.

Cooking Tips:

Ensure the zucchini, young cabbage, and carrots are grated finely to cook evenly and blend well with the rice.
Adjust seasoning according to personal preference.
Keep the pan covered while simmering the rice to ensure even cooking.
Use a non-stick pan to prevent sticking and ensure easy cleanup.

Nutritional Benefits:

Zucchini provides vitamins B, C, K, and minerals like potassium and magnesium.
Young cabbage is rich in vitamins C and K, and dietary fiber.
Eggs offer protein and essential nutrients.
Carrots add beta-carotene and fiber.
Rice provides carbohydrates for energy.

Dietary Information:

Suitable for vegetarians.
Can be made gluten-free by using gluten-free flour.
This dish is low in calories and high in vitamins and minerals.
Storage:

Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently on the stove or in the microwave, adding a splash of water if needed to maintain moisture.