PST-Algerie

Category: quick and easy recipe

  • Sweet Bread with Raisins and Lingonberries

    Sweet Bread with Raisins and Lingonberries

    Sweet Bread with Raisins and Lingonberries

    Table of Contents

    Preparation Time:

    • Total Preparation Time: 30 minutes
    • Rising Time: 1 hour 30 minutes
    • Cooking Time: 25-30 minutes

    Ingredients:

    Filling:

    • 200 g (7.1 oz) soft butter
    • 30 g (1.1 oz) sugar
    • 20 g (0.7 oz) orange peel, finely grated
    • 100 g (3.5 oz) raisins
    • 100 g (3.5 oz) dried lingonberries
    • 50 g (1.8 oz) walnuts, chopped

    Dough:

    • 2 eggs
    • 40 g (1.4 oz) sugar
    • 400 ml (14 fl oz) milk, warm
    • 7 g (0.2 oz) dried yeast
    • 100 ml (3.4 fl oz) vegetable oil
    • 750 g (26 oz) flour
    • 5 g (0.2 oz) salt
    • 15 ml (0.5 fl oz) vegetable oil (for greasing)

    Directions:

    Prepare the Dough:

    1. In a large bowl, whisk the eggs with 40 g (1.4 oz) of sugar until well combined.
    2. Add the warm milk and stir in the dried yeast. Let it sit for 10 minutes until frothy.
    3. Mix in 100 ml (3.4 fl oz) of vegetable oil.
    4. Gradually add the flour and salt, mixing until a soft dough forms. Knead the dough for about 10 minutes until smooth and elastic.
    5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

    Prepare the Filling:

    1. In a medium bowl, combine the soft butter, 30 g (1.1 oz) of sugar, and grated orange peel.
    2. Mix in the raisins, dried lingonberries, and chopped walnuts until well combined.

    Assemble the Bread:

    1. Preheat the oven to 180°C (350°F).
    2. Punch down the risen dough and turn it out onto a lightly floured surface. Roll the dough into a large rectangle.
    3. Spread the filling evenly over the dough.
    4. Starting from one of the long edges, roll the dough tightly into a log. Slice the log into even pieces.
    5. Place the slices in a greased baking dish or on a baking sheet, leaving some space between them for expansion.
    6. Cover and let the slices rise for another 20-30 minutes.
    See also  Quinoa Crepes Recipe

    Bake:

    1. Bake in the preheated oven for 25-30 minutes or until the bread is golden brown and cooked through.
    2. Remove from the oven and let cool slightly before serving.

    Serve:

    1. Serve warm or at room temperature. Enjoy this delicious, traditional sweet bread with your family and friends.

    Serving Suggestions:

    • Serve this sweet bread with a cup of hot tea or coffee.
    • Enjoy it as a dessert or a sweet snack during the day.
    • Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.
  • Poppy Seed Roll with Honey and Chocolate Drizzle

    Poppy Seed Roll with Honey and Chocolate Drizzle

    Poppy Seed Roll with Honey and Chocolate Drizzle

    Table of Contents

    Ingredients

    For the Yeast Dough:
      • 300 ml warm milk
      • 50 g sugar

     

      • 6 g dry yeast (about 1 ½ tsp)
      • 50 g honey
      • 50 ml vegetable oil

     

    • ¼ tsp salt
    • 550 g all-purpose flour
    For the Filling:
      • 200 g poppy seeds

     

      • 350 ml milk
      • 150 g sugar
      • 50 g unsalted butter

     

    For Brushing the Dough:
    • 30 g unsalted butter (melted)
    For the Egg Wash:
      • 1 egg yolk
      • 1 tbsp milk

     

    For Decoration:
    • Milk and white chocolate (melted for drizzling)

    Steps to Make the Poppy Seed Roll

      1. Prepare the Yeast Dough:
          • In a large bowl, combine the warm milk (make sure it’s not too hot or it will kill the yeast), 50 g of sugar, and the dry yeast. Stir the mixture and let it sit for about 5-10 minutes, or until it becomes foamy. This indicates that the yeast is activated.
          • Once the yeast mixture is ready, add the honey, vegetable oil, and salt. Stir to combine.

         

        • Gradually add the flour, 1 cup at a time, stirring with a wooden spoon or using a stand mixer with a dough hook attachment. Once the dough starts to come together, knead it for about 8-10 minutes until smooth and elastic. If the dough is too sticky, add more flour (a tablespoon at a time) until it reaches the desired consistency.
        • Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
    See also  The Sweet Sensation: No-Oven Dessert Delight!

     

      1. Prepare the Poppy Seed Filling:
        • While the dough is rising, make the poppy seed filling. Place the poppy seeds in a saucepan and add the milk. Cook over medium heat, stirring occasionally, until the milk is mostly absorbed and the poppy seeds soften (this takes about 10-15 minutes).
        • Add the sugar and butter to the poppy seed mixture and cook for an additional 5 minutes, stirring constantly, until the filling thickens. Remove from heat and allow the mixture to cool to room temperature.

     

      1. Assemble the Poppy Seed Roll:
          • Once the dough has risen, punch it down to release the air. Transfer it to a lightly floured surface and roll it out into a large rectangular shape (about 1 cm thick).
          • Brush the surface of the rolled-out dough with the melted butter (30 g) to add extra richness and moisture.
          • Spread the cooled poppy seed filling evenly over the dough, leaving a small border around the edges.

         

        • Roll the dough up tightly, starting from one of the longer sides, to form a log. Pinch the seam to seal the roll and tuck in the ends.
        • Place the roll on a baking sheet lined with parchment paper, seam side down.

     

    1. Egg Wash and Baking:
        • Preheat your oven to 180°C (350°F) in the upper-lower heating mode (no convection).
        • In a small bowl, whisk together the egg yolk and 1 tablespoon of milk. Brush the egg wash generously over the top and sides of the poppy seed roll.
        • Bake the roll in the preheated oven for 25-30 minutes, or until it turns golden brown on top and sounds hollow when tapped. If the top is browning too quickly, cover it loosely with foil during the last 10 minutes of baking.

       

    2. Decorating the Roll:
        • Once the roll has finished baking, let it cool completely on a wire rack.
        • Melt the milk and white chocolate separately in the microwave or using a double boiler. Drizzle both chocolates over the top of the cooled roll for a decorative and delicious finish.

       

    3. Serve and Enjoy:
      • Slice the roll into thick pieces and serve. It’s delicious on its own or with a cup of tea or coffee.
  • Instantly Removes Nail Fungus Like an Eraser! The Best Natural Remedy!

    Instantly Removes Nail Fungus Like an Eraser! The Best Natural Remedy!

    Instantly Removes Nail Fungus Like an Eraser! The Best Natural Remedy!

    Nail fungus is a stubborn and unsightly condition that affects many people worldwide. It can lead to thick, discolored, brittle nails and discomfort. If you’re looking for a powerful, natural remedy that eliminates nail fungus quickly and effectively, you’ve come to the right place. This homemade treatment harnesses the power of garlic, lemon, and other natural ingredients to combat fungal infections and restore healthy nails.

    Why This Natural Remedy Works

    This remedy is packed with antifungal and antimicrobial properties, making it highly effective in treating nail fungus. Here’s how each ingredient contributes to fighting the infection:

    Garlic and Garlic Peels

    Garlic is a well-known natural antibiotic, and its peels contain allicin, a powerful compound with strong antifungal and antibacterial properties. Allicin helps eliminate fungus, bacteria, and infections from the nails.

    Lemon Juice

    Lemon juice creates an acidic environment, preventing the fungus from multiplying. Over time, the fungus weakens and eventually dies, allowing the nails to heal naturally.

    Vod*ka

    Alc*ohol has antiseptic and antifungal properties, helping to disinfect and kill harmful microbes present on the nails.

    Baking Soda

    Baking soda neutralizes acidity, prevents moisture build-up (which fungi thrive on), and helps maintain a healthy nail environment.

    Sea Salt and Olive Oil

    Sea salt acts as a natural disinfectant, while olive oil nourishes and strengthens the nails, ensuring they grow back healthy and strong.

    Step-by-Step Guide to Eliminate Nail Fungus Naturally

    Step 1: Prepare the Garlic Infusion

    1. Take one whole garlic and separate the cloves.
    2. Do not throw away the peels! The peels contain allicin, which is essential for fighting infections.
    3. Grate the garlic and divide it into two equal portions.
    4. Take the first half and squeeze out the garlic juice.
    5. Mix 1 tablespoon of vod*ka and 1 tablespoon of water with the garlic juice.
    6. Stir well and let the mixture sit overnight.

    Step 2: Prepare a Foot Bath

    A foot bath helps soften the nails, making the treatment more effective.

    1. In 2 glasses of water, bring to a boil and cook for 10 minutes.
    2. Let the water cool slightly.
    3. Add 1 tablespoon of baking soda and the juice of half a lemon.
    4. Pour in 1 liter of cold water.
    5. Soak your feet in this mixture for 15-20 minutes before bed.
    6. Dry your feet thoroughly with a towel to prevent the fungus from spreading.

    Repeat this process every night until the infection is gone.

    Step 3: Apply the Garlic Ointment

    After soaking your feet, it’s time to apply the garlic treatment.

    1. Take the second half of the grated garlic.
    2. Add 1 tablespoon of sea salt and 1 tablespoon of olive oil.
    3. Mix well until it forms a paste.
    4. Apply the paste to the affected nails.
    5. Cover with a cotton pad and secure with a bandage.
    6. Leave the compress on overnight.

    In the morning:

    • Remove the compress and wash your feet with soap and warm water.
    • Apply the garlic infusion (prepared in Step 1) twice a day using a cotton swab.

    How Long Until You See Results?

    For best results, continue this treatment daily until the nail fungus is completely gone. Depending on the severity of the infection, this can take a few weeks to a couple of months. Healthy nail growth will start to appear, and the discoloration and thickness will gradually improve.

    Additional Tips to Prevent Nail Fungus

    • Keep your feet dry and clean.
    • Avoid wearing tight, non-breathable shoes.
    • Change socks daily and wear cotton socks to reduce moisture.
    • Trim nails regularly and avoid sharing nail clippers.
    • Use antifungal powders if you have sweaty feet.
    • Avoid walking barefoot in public showers, pools, or gyms.

    Final Thoughts

    This powerful, all-natural remedy harnesses the antimicrobial effects of garlic, lemon, baking soda, and sea salt to effectively eliminate nail fungus. Unlike harsh chemical treatments, this method is gentle, safe, and free of side effects. If you’re tired of dealing with fungal infections, give this home remedy a try and enjoy healthy, beautiful nails again!

  • Crispy Vegetable Spring Rolls

    Crispy Vegetable Spring Rolls

    Crispy Vegetable Spring Rolls

    0 937 3 minutes read

    The spring rolls are crispy, not greasy and light, these delicious veg spring rolls are crunchy from the outside, with a spiced vegetable filling from the inside. You can serve vegetable spring rolls hot with red chilli sauce or red chilli garlic chutney or tomato ketchup. You will start by making the dipping sauce: In a small mixing bowl, combine all the ingredients and set aside until ready to serve.

     

     

     

     

    In a large skillet or wok over medium-high heat, add the oil. When the oil begins to shimmer, add the garlic, ginger, and green onions, and cook, stirring often, until fragrant, 30 to 40 seconds. Add the mushrooms, cabbage, and bamboo shoots. Season with salt.

    spring2

     

     

    Sauté, shaking the pan often until the vegetables start to soften, 3 minutes. Increase the heat to high, then add the snow peas, soy sauce and sesame oil, and season with salt. Sauté for 1 more minute until the vegetables are crisp-tender. Stir in the cilantro.

     

     

    Drain the filling to remove any excess moisture, then spread the vegetables on a rimmed baking sheet and let them cool to room temperature for about 10 minutes. Working with one wrapper, place the wrapper so that a corner is facing you, then spoon 2 tablespoons of the cooled filling onto the bottom third of the wrapper that is closest to you.

     

     

    Lift the bottom of the wrapper and fold over the filling, flattening the wrapper around the filling so that no air bubbles form. Tuck it back. Begin folding the wrapper away from you. Fold in the sides to form an envelope-like shape. Continue to cinch and fold. Brush the top inside corner lightly with the egg white. The spring roll should measure 1-by-3½ inches. Place the spring roll on a parchment-lined sheet tray; cover with a damp paper towel.

    Repeat with the remaining wrappers and filling. You can freeze the spring rolls in a single layer on a parchment-lined baking sheet, making sure they do not touch. Once frozen, place the spring rolls in a plastic bag and store them for up to 1 month. Add 1 additional minute to the frying time for frozen spring rolls.

    Fill a wok or a medium heavy-bottomed pot with 2 inches of oil and heat to 350°. Working in batches of 4, fry the spring rolls, turning occasionally, until golden brown and crisp, 1½ to 2 minutes. Remove using a slotted spoon and transfer to a wire rack to cool. Serve the spring rolls with the dipping sauce.

     

     

    Ingredients;

    • 1 tablespoon cooking oil for stir-frying
    • 2 teaspoons grated fresh ginger grated
    • 2 cloves garlic finely minced
    • 1 stalk green onion minced
    • 8 fresh shiitake mushroom caps or Chinese dried mushroom caps very thinly julienned
    • 3 cups cabbage shredded (about 1/2 small cabbage)
    • 1/2 cup julienned carrots (about 2 med carrots)
    • 4 ounces canned bamboo shoots drained and julienned
    • 1 cup fresh bean sprouts
    • 1 tablespoon soy sauce
    • 1 teaspoon Asian sesame oil
    • 1 tablespoon cornstarch
    • 50 spring roll wrappers defrosted
    • cooking oil for deep frying (about 3 cups)

    Instructions;

      1. In a large saute pan or wok, swirl in 1 tablespoon of the cooking oil.

     

     

      1. Turn on the heat to medium-high and immediately add garlic, ginger, and green onion, stirring frequently. By the time the oil is hot, add the mushrooms, cabbage, carrots, and bamboo shoots.
      2. Turn heat to high and stir-fry the vegetables for about 2 minutes. and then toss in the bean sprouts. Add in the soy sauce and sesame oil.
      3. Cook for another minute then spread the filling out onto a large baking sheet. Prop the baking sheet up on one side to allow any juices to accumulate at the bottom.
      4. In a small bowl, whisk together the cornstarch and 1/4 cup of cool water to form a slurry.
      5. Place a wonton or spring roll wrapper on a flat surface, add 1 tablespoon of the vegetable mixture into a corner of the wrapper, and then roll the edge of the wrapper tightly around the mixture.
      6. Fold the two side corners towards the middle of the wrapper while continuing to roll up.
      7. Paint the top edge with the cornstarch slurry mixture and wrap tightly the rest of the way. Make sure all edges are tightly sealed. Place seam side down. Cover with plastic wrap to avoid drying out.
      8. In a large wok or medium saucepan over high heat, add about 1-2 inches of cooking oil.
      9. Slide several egg rolls into the oil and allow them to cook for 2-3 minutes, turning them over a couple of times, or until the wonton wrappers are golden brown.

     

     

    1. Remove the egg rolls to a cooling rack or paper-towel-covered plate to allow them to drain. Serve hot.
  • Yogurt Butter Cake

    Yogurt Butter Cake

    Yogurt Butter Cake

    This Yogurt butter Cake is delicious. It’s perfectly sweet, but not overly sweet. It gets slightly crisp on the outside while being super soft on the inside. The recipe starts with one jar of yoghurt. The rest of the ingredients are measured in that same jar: two jars of sugar, 3 jars of flour, and one jar of oil. The cake transforms a few common ingredients into a sweet but not-too-sweet dessert.

    It’s a bit like a pound cake but slightly healthier, almost cutting the calories in half. There are also many ways to play with the recipe and dress it up, though it’s fabulous. It’s a great option for afternoon tea, brunch, or as a light dinner dessert. You can also have it around for a few days and enjoy it as a snack. All ingredients must be at room temperature before you start, line and grease the tins well.

    yogbuttercake2

    Cream the butter and sugar for 10 full minutes in your food mixer or with electric hand beaters – scrape down whenever it starts climbing up the bowl. Sift your flours and raising agents together at least twice – it’s a bit messy but you need to ensure they are well mixed and no lumps are allowed. Add an egg and a spoonful of the sifted flour and whip it in until pale, light and fluffy – this stops it from curdling.

    Stop when all ingredients are combined and do not over-mix. Be gentle lowering the bowl to just over the prepared tins so you don’t knock all the masses of air you have creamed, sifted and whipped into the batter. The cake is so easy to make and though it takes a pretty long time to bake in the oven, the texture is still soft and tender. It has a pretty tight crumb so it doesn’t crumble easily when cut.

    It’s denser than a regular sponge/chiffon cake but much lighter than a butter cake. The cake is super moist and a simple lemon syrup that’s brushed on while still warm yields an amazingly delicious, crisp, citrus-glazed crust.

    Ingredients;

    • 245 grams/ 8.6Oz (2 cups) plain flour
    • 1 ½ tsp baking powder
    • 175grams/ 6.2Oz butter(3/4 cup), room temperature
    • 130g/ 4.6Oz Caster Sugar (2/3cup)
    • 3 large eggs
    • 4 tbsp plain yoghurt
    • 1/4 tsp salt

    Instructions;

    1. Preheat oven to 180°C. Line a loaf tin with baking paper.
    2. Sift flour and baking powder and set aside.
    3. Using a stand mixer with the paddle attachment, cream butter, and caster sugar at medium-high speed until pale and fluffy. Add in the pinch of salt in the middle of the beating.
    4. Add in eggs, one at a time and beat well after each addition. If necessary scrape mixture off the side of the mixing bowl to make sure all are well beaten.
    5. Fold in sifted flour mixture in 3 batches.
    6. Next yoghurt and fold thoroughly till combined.
    7. Pour the batter into the prepared loaf tin.
    8. Bake at 180C for about 35 to 40 minutes or when the skewer inserts in the centre and comes out clean.
    9. Remove cake from the oven and allow to cool in the pan for 10 minutes.
    10. Transfer the cake to a rack and cool completely before cutting it.
  • Irresistible 10-Minute Apple Cake: A Speedy Delight for Busy Gourmets

    Irresistible 10-Minute Apple Cake: A Speedy Delight for Busy Gourmets

    Irresistible 10-Minute Apple Cake: A Speedy Delight for Busy Gourmets

    Ingredients

    For this speedy yet sophisticated cake, you’ll need:

    For the Cake Batter:

    • 200g (7.05 oz) all-purpose flour
    • 10g (2 teaspoons) baking powder
    • 125g (4.4 oz) granulated sugar
    • 8g (1 pack) vanilla sugar
    • A pinch of salt
    • 125g (4.4 oz) unsalted butter, softened
    • 3 large eggs, at room temperature
    • 45ml (3 tablespoons) milk

    For the Topping:

    • 4 medium apples (about 600g or 21 oz total)
    • 30g (1.05 oz) frozen butter
    • 5g (1 teaspoon) cinnamon sugar

    Step-by-Step Instructions

    1. Preparing the Batter (5 minutes)

    I begin by preheating the oven to 180°C (356°F) with both top and bottom heat. This ensures our oven is at the perfect temperature when our cake is ready to bake.

    In a large mixing bowl, I sift together the flour and baking powder. Sifting is crucial as it aerates the flour, leading to a lighter, fluffier cake texture. To this, I add the sugar, vanilla sugar, and a pinch of salt.

    Next, I add the softened butter and eggs to the dry ingredients. Using an electric mixer, I beat the mixture on medium speed for 2 minutes. This step is crucial – it not only combines the ingredients but also incorporates air into the batter, which will help our cake rise beautifully.

    The result is a smooth, creamy batter that’s rich in flavor and primed for baking. I transfer about two-thirds of this batter into a greased 26cm (10-inch) springform pan, spreading it evenly to create a smooth base for our apples.

  • Moist Zucchini Bread

    Moist Zucchini Bread

     

    Moist Zucchini Bread

    This Moist Zucchini Bread is soft, flavorful, and perfectly spiced with cinnamon and brown sugar. The addition of grated zucchini keeps it extra moist, while walnuts or pecans add a delicious crunch. It’s a great way to use fresh zucchini and makes a perfect breakfast, snack, or dessert.

    Preparation Time

      • Prep Time: 15 minutes

     

      • Baking Time: 45-60 minutes
      • Total Time: 1 hour 10 minutes
      • Servings: 8-10 slices

     

    Ingredients

      • 2 cups (260 g) all-purpose flour
      • 1½ tsp baking powder

     

      • ½ tsp baking soda
      • 1 tsp coarse salt (or ½ tsp fine salt)
      • 1⅓ cups (265 g) light brown sugar, packed

     

      • 1½ tsp ground cinnamon
      • 2 cups (305 g) zucchini, grated
      • ½ cup walnuts or pecans, chopped (optional)

     

      • 2 large eggs
      • ½ cup (118 ml) cooking oil
      • ½ cup (118 ml) milk

     

    • 1½ tsp vanilla extract

    Directions

    1. Prepare the Batter

     

      • Preheat oven to 350ºF (176ºC).
      • Grease and line a 9×5-inch loaf pan with parchment paper.
      • In a large bowl, whisk together flour, baking powder, baking soda, salt, brown sugar, and cinnamon.

     

    • Stir in the grated zucchini and chopped nuts (if using).

    2. Mix the Wet Ingredients

      • In another bowl, whisk eggs, oil, milk, and vanilla extract until well combined.

     

    • Pour the wet mixture into the dry ingredients and stir until just combined.

    3. Bake the Bread

      • Pour the batter into the prepared loaf pan.

     

    • Bake for 45-50 minutes (for a 9×5-inch pan) or 55-60 minutes (for an 8×4-inch pan) until a toothpick inserted in the center comes out clean.

    4. Cool and Serve

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

     

    • Slice and enjoy warm or at room temperature!

    Serving Suggestions

      • Spread with butter or cream cheese.

     

    • Serve with a cup of coffee or tea.
    • Drizzle with honey or maple syrup for extra sweetness.

    Cooking Tips

     

      • For extra moisture, do not squeeze the liquid out of the zucchini.
      • For a richer flavor, replace half of the oil with melted butter.
      • For added texture, mix in chocolate chips or dried fruit.

    Nutritional Benefits

      • Rich in fiber and vitamins from zucchini.
      • Good source of healthy fats from nuts.

     

    • Lower in refined sugar with brown sugar instead of white sugar.

    Dietary Information

      • Vegetarian-friendly

     

    • Can be made dairy-free by using almond or oat milk.
    • Can be made gluten-free with a 1:1 gluten-free flour substitute.

    Nutritional Facts (Per Slice, Approx.)

     

      • Calories: 250
      • Protein: 4g
      • Carbohydrates: 34g

     

    • Fat: 11g

    Storage

      • Refrigeration: Store in an airtight container for up to 5 days.

     

    • Freezing: Wrap slices and freeze for up to 3 months; thaw before serving.
    • Reheating: Warm in the microwave for 10-15 seconds before serving.

    Why You’ll Love This Recipe

     

      • Moist, soft, and flavorful
      • Easy to make with simple ingredients
      • Great for meal prep and freezing

     

    • A delicious way to eat more vegetables‏
  • One Pan Chicken Thigh Dinner

    One Pan Chicken Thigh Dinner

    One Pan Chicken Thigh Dinner

    Introduction

    Savor the flavors of a One Pan Chicken Thigh Dinner, a delightful and hearty meal that’s perfect for busy weeknights. This recipe features tender chicken thighs, perfectly roasted vegetables, and a mouthwatering honey lemon sauce that brings everything together beautifully. With minimal cleanup and maximum flavor, it’s a dish you’ll want to make every day!

    Ingredients

    • 5 chicken thighs
    • 1 tsp oregano (5g)
    • Salt (to taste)
    • Black pepper (to taste)
    • 4-5 potatoes, roughly chopped
    • 7-8 small carrots, sliced into ¼-inch thick pieces
    • 2 tbsp olive oil (30ml)
    • Butter (as needed)
    • 1 white onion, chopped
    • 4 large garlic cloves, chopped
    • A handful of parsley, chopped

    Honey Lemon Sauce

    • 90ml honey (6 tbsp)
    • 100ml sweet chili sauce (approx. ½ cup), or to taste
    • 2 tbsp lemon juice (30ml)
    • 3 tbsp soy sauce (45ml)
    • ¾ tbsp Dijon mustard (11g)

    Nutrition Information

    • Serving Size: 1 portion (1/5 of the recipe)
    • Number of Servings: 5
    • Calories: 420
    • Total Fat: 22g
    • Saturated Fat: 6g
    • Cholesterol: 100mg
    • Sodium: 950mg
    • Total Carbohydrates: 40g
    • Dietary Fiber: 5g
    • Sugars: 18g
    • Protein: 18g

    Directions

    Step 1: Prepare and Sear the Chicken

    1. Preheat your oven to 200°C (400°F).
    2. Season the chicken thighs with salt, pepper, and oregano. Flip and season the other side. Rub the seasonings into the chicken thighs and set them aside.
    3. Roughly chop the potatoes and slice the carrots to about a quarter-inch thick.
    4. Chop the garlic, parsley, and white onion.
    5. Heat up a skillet pan, then add the olive oil followed by the butter. Let the butter melt before adding the chicken thighs.
    6. Sear the chicken thighs nicely on both sides until lightly browned and crispy. Remove the chicken thighs from the pan once done cooking and set them aside.

    Step 2: Prepare the Vegetables and Sauce

    1. In the same pan with the oil, add the chopped onion and sauté until translucent.
    2. Add the potatoes, carrots, garlic, and parsley. Toss until all the ingredients are well combined. Let them cook while preparing the sauce.

    Step 3: Make the Honey Lemon Sauce

    1. In a separate pan, add the honey, lemon juice, sweet chili sauce, soy sauce, and mustard. Stir well.
    2. Cook the sauce until it becomes bubbly and thickens to a desirable consistency.

    Step 4: Assemble and Bake

    1. Put the chicken back into the pan of veggies.
    2. Drizzle the honey lemon sauce all over the chicken and vegetables.
    3. Transfer the pan to the preheated oven and bake for about 25 to 35 minutes, or until the chicken is cooked through and the vegetables are tender.

    Step 5: Serve and Enjoy

    1. Remove the pan from the oven and let it cool slightly.
    2. Serve hot, garnished with additional fresh parsley if desired.

    Tips

    • For extra flavor, marinate the chicken thighs in the seasonings for at least 30 minutes before cooking.
    • Add more vegetables like bell peppers, zucchini, or green beans for added variety and nutrition.
    • Adjust the sauce to your taste by adding more or less of the sweet chili sauce and lemon juice.

    Conclusion

    This One Pan Chicken Thigh Dinner is a perfect example of how simple ingredients can come together to create a flavorful and satisfying meal. The combination of tender chicken, roasted vegetables, and a delectable honey lemon sauce makes this dish a standout. Enjoy the ease of preparation and the minimal cleanup, making it an ideal choice for any night of the week. Happy cooking!

  • Flourless Banana Oatmeal Cake (Gluten-Free)

    Flourless Banana Oatmeal Cake (Gluten-Free)

    Flourless Banana Oatmeal Cake (Gluten-Free)

    Table of Contents

    Ingredients

      • 1 ripe banana, mashed
      • 1 egg
      • 50 ml milk (dairy or plant-based)
      • 70 g oatmeal (use gluten-free if necessary)
      • 5 g baking powder
      • 1 g salt
      • 2 g cinnamon
      • 20 g walnuts, chopped

    Steps to Make Flourless Banana Oatmeal Cake

      1. Prepare the Oats:
        • Preheat your oven to 180°C (350°F) and line a small baking dish or loaf pan with parchment paper or lightly grease it.
        • In a blender or food processor, pulse the oats until they reach a flour-like consistency. This will create a smoother cake texture.
      1. Mix the Wet Ingredients:
        • In a mixing bowl, mash the banana until smooth. Add the egg and milk, and whisk until well combined.
      2. Combine the Dry Ingredients:
          • In a separate bowl, combine the ground oats, baking powder, salt, and cinnamon. Mix well to distribute the baking powder evenly.

         

      3. Combine Wet and Dry Ingredients:
        • Add the dry ingredients to the wet ingredients, stirring until just combined. Avoid over-mixing, as this can make the cake dense.
      1. Add Walnuts:
        • Fold in the chopped walnuts, reserving a few to sprinkle on top if desired.
      2. Bake the Cake:
          • Pour the batter into the prepared baking dish, spreading it evenly.

         

        • Sprinkle the reserved walnuts on top.
        • Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
      1. Cool and Serve:
        • Let the cake cool for a few minutes in the pan before transferring it to a wire rack to cool completely.
        • Slice and serve as is, or top with a dollop of yogurt or a drizzle of honey for extra flavor.

    Nutrition Facts (Per Serving, Approximate)

      • Calories: 140 kcal
      • Carbohydrates: 19 g
      • Protein: 4 g
      • Fat: 5 g
      • Saturated Fat: 1 g
      • Fiber: 2 g
    • Sodium: 80 mg
    • Sugar: 4 g
  • Homemade Pizza Dough Recipe

    Homemade Pizza Dough Recipe

    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 .
  • 3-INGREDIENT SPONGE CAKE

    3-INGREDIENT SPONGE CAKE

    3-INGREDIENT SPONGE CAKE

    Table of Contents

    3-INGREDIENT SPONGE CAKE

    1f31f INGREDIENTS:

    – 4 eggs
    – 1 cup (200g) granulated sugar
    – 1 cup (120g) all-purpose flour

    1f31f INSTRUCTIONS:

    1. Preheat your oven to 350°F (175°C). Grease and line the bottom of a round cake pan with parchment paper.
    2. In a large mixing bowl, crack the eggs and add the sugar.
    3. Using an electric mixer, beat the eggs and sugar together on medium-high speed for about 8-10 minutes until the mixture is thick, pale, and has tripled in volume.
    4. Sift the flour into the egg mixture in small batches. Gently fold the flour into the batter using a spatula, making sure not to overmix. Be careful to fold in the flour thoroughly but gently to maintain the airiness of the batter.
    5. Once the flour is fully incorporated, pour the batter into the prepared cake pan.
    6. Bake in the preheated oven for approximately 25-30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
    7. Remove the cake from the oven and let it cool in the pan for 5 minutes. Then transfer it to a wire rack to cool completely.
    8. Once cooled, you can serve the sponge cake as is or frost it with whipped cream, fresh fruit, or your favorite frosting.
    Enjoy your homemade three-ingredient sponge cake! It’s a simple and versatile dessert that can be enjoyed on its own or with various toppings.
    I love you all ❤️1f4951f970
  • Quick and Delicious: Easy Breakfast Recipe in 5 Minutes

    Quick and Delicious: Easy Breakfast Recipe in 5 Minutes

    Ingredients for Easy Breakfast Recipe in 5 Minutes:
    1. 3 eggs
    2. 50 grams of white cheese (approximately 1/4 cup)
    3. 50 grams grated cheddar cheese (approximately 1/2 cup)
    4. 1 glass of milk (approximately 1 cup)
    5. 6 sprigs of parsley
    6. 1 hot pepper
    7. 1 teaspoon red pepper flakes
    8. 1 teaspoon of salt
    9. 1 packet of baking powder
    10. 4.5 cups of flour For Frying:
    11. Liquid oil
    How to Make an Easy Breakfast Recipe in 5 Minutes:
    1. Mixing the Ingredients:
      • Take the eggs into the kneading bowl and mix them thoroughly.
      • Add grated cheddar cheese and white cheese to the bowl and mix well.
      • Incorporate grated capia pepper, green pepper, finely chopped parsley, salt, chili pepper, baking powder, and milk into the mixture. Mix until well combined.
    2. Kneading the Dough:
      • Slowly add flour to the mixture while kneading.
      • Continue kneading until you achieve a soft dough that slightly sticks to your hands.
    3. Dividing and Shaping the Dough:
      • Divide the dough into two equal pieces.
      • Sprinkle some flour on the table and gently press the dough to form meringues.
      • Use a cutting card to cut the dough into triangular pieces.
    4. Frying the Breakfast Delights:
      • Pour liquid oil into a pan and heat it.
      • Once the oil is hot, place the dough pieces into the pan.
      • Cook until both sides are golden brown, ensuring the dough is cooked through.
    5. Serve and Enjoy:
      • Once cooked, remove the breakfast delights from the pan.
      • Serve hot and enjoy with your favorite beverage!
  • Artisan Ciabatta Bread – Homemade, Rustic, and Flavorful

    Artisan Ciabatta Bread – Homemade, Rustic, and Flavorful

    Artisan Ciabatta Bread – Homemade, Rustic, and Flavorful

    Ciabatta bread is known for its airy, open crumb and crisp, golden crust. This easy artisan-style recipe gives you bakery-quality ciabatta with minimal ingredients and a simple method. With just flour, water, salt, and yeast, you can create a chewy, flavorful loaf that’s perfect for sandwiches, dipping, or enjoying on its own.

    Preparation Time

      • Prep Time: 15 minutes
      • Proofing Time: 2 hours 45 minutes
      • Cook Time: 22-25 minutes
      • Total Time: ~3 hours 30 minutes
    • Servings: Makes 2 small loaves

    Ingredients

      • Flour: 350g (2¾ cups)
      • Water: 280g (1¼ cups)
      • Salt: 1 tsp
      • Yeast: 1 tsp

    Directions

          • In a large bowl, combine the flour, yeast, and salt.
          • Gradually add warm water while stirring with a wooden spoon or dough whisk.
          • Step 1: Prepare the Dough
        • Mix until a sticky, shaggy dough forms.
        • Cover with plastic wrap or a damp towel and let it rest for 10 minutes.
      • Step 2: First Proofing (2 Hours)
        • Stretch and fold the dough every 30 minutes to develop gluten.
        • After 2 hours, the dough should be bubbly and doubled in size.
      • Step 3: Shape and Divide the Dough
          • Flour a work surface generously to prevent sticking.
          • Gently turn out the dough without deflating the air bubbles.
          • Using a scraper or knife, divide it into two rectangular loaves.

         

        • Handle gently to maintain the airy texture.
      • Step 4: Final Proofing (45 Minutes)
          • Transfer the shaped dough onto a parchment-lined baking tray.

         

        • Cover with a towel and let it rest for 45 minutes, allowing it to rise further.
      • Step 5: Bake the Bread
          • Preheat the oven to 450°F (230°C).

         

        • Bake for 10 minutes, then reduce the temperature to 400°F (200°C) and bake for another 12-15 minutes until golden brown.
        • The bread should sound hollow when tapped on the bottom.

    Serving Suggestions

      • Slice and serve with olive oil and balsamic vinegar for dipping.
      • Use as a base for panini or Italian-style sandwiches.

     

    • Pair with soups, stews, or salads.
    • Toast and spread with garlic butter or bruschetta toppings.

    Cooking Tips

     

      • Hydration is key – this dough is wet and sticky; avoid adding extra flour.
      • Use a baking stone for a crispier crust.
      • For extra steam, place a tray of hot water in the oven while baking.

     

    • Allow the bread to cool completely before slicing for the best texture.

    Conclusion
    This Artisan Ciabatta Bread is light, airy, and full of rustic charm. With minimal effort, you can create a bakery-quality loaf that’s chewy inside and crispy outside. Whether you enjoy it fresh out of the oven, dipped in olive oil, or toasted for sandwiches, this homemade ciabatta will quickly become a staple in your kitchen. Try it today and enjoy the authentic taste of Italy at home!

  • Creamy Chicken and Broccoli Pasta Bake

    Creamy Chicken and Broccoli Pasta Bake

    Creamy Chicken and Broccoli Pasta Bake

    This Creamy Chicken and Broccoli Pasta Bake combines tender pasta, juicy chicken, fresh broccoli, and a rich, cheesy sauce. Topped with gooey mozzarella and baked to perfection, it’s a comforting and hearty dish perfect for weeknight dinners or gatherings.

    With simple ingredients and straightforward preparation, this recipe is a guaranteed crowd-pleaser!

    Preparation Time

    • Prep Time: 20 minutes
    • Cook Time: 30 minutes
    • Total Time: 50 minutes

    Ingredients

    • Pasta: 8 oz (250 g)
    • Broccoli: 1 head (about 2 cups, florets separated)
    • Chicken fillets: 2 (about 400 g, diced)
    • Salt: 1 teaspoon
    • Black pepper: 1 teaspoon
    • Butter: 2 tablespoons (for frying)
    • Onion: 1 medium, finely chopped
    • Mushrooms: 8 (about 200 g), sliced
    • Garlic: 3 cloves, minced
    • Cream: 2 cups (500 ml)
    • Parmesan cheese: 3 oz (90 g), grated
    • Nutmeg: 1 teaspoon
    • Olive oil: 1 teaspoon (for greasing)
    • Mozzarella cheese: 1 small package (150 g, shredded)
    • Fresh parsley: 1 bunch (2 tablespoons, chopped)

    Directions

    • Prepare the Pasta and Broccoli:
      • Cook pasta in salted boiling water until al dente. Drain and set aside.
      • Blanch broccoli florets in boiling water for 2-3 minutes. Drain and set aside.
    • Cook the Chicken and Vegetables:
      • Heat butter in a large skillet over medium heat.
      • Season chicken with salt and pepper, then cook until golden brown and fully cooked. Remove and set aside.
      • In the same skillet, sauté onion until translucent. Add mushrooms and garlic, cooking until tender and fragrant.
    • Make the Creamy Sauce:
      • Reduce heat to low and stir in cream, Parmesan cheese, and nutmeg. Simmer for 5 minutes until the sauce thickens slightly.
      • Add cooked chicken and broccoli to the sauce, stirring to coat evenly.
    • Assemble the Pasta Bake:
      • Preheat the oven to 375°F (190°C).
      • Grease a baking dish with olive oil.
      • Combine the cooked pasta with the creamy chicken and broccoli mixture. Transfer to the prepared baking dish.
      • Top with shredded mozzarella cheese.
    • Bake:
      • Bake in the preheated oven for 20-25 minutes, or until the cheese is golden and bubbly.
    • Serve:
      • Garnish with fresh parsley before serving. Enjoy warm with a side of crusty bread or a crisp salad.

    Serving Suggestions

    • Pair with garlic bread or a green salad for a complete meal.
    • Serve with roasted vegetables or a light soup for a comforting dinner.
    • Add extra Parmesan on top for an extra cheesy finish.

    Cooking Tips

    • Use any short pasta like penne, rigatoni, or fusilli for this recipe.
    • For added flavor, marinate the chicken with garlic powder and Italian herbs before cooking.
    • Make the dish spicier by adding red pepper flakes to the sauce.

    Nutritional Benefits

    • High in protein from chicken and cheese.
    • Broccoli adds vitamins C and K, along with fiber.
    • Calcium-rich from the cheese and cream.

    Dietary Information

    • Servings: 6
    • Calories per serving: 450
    • Protein: 28 g
    • Carbohydrates: 35 g
    • Fat: 20 g

    Storage

    • Refrigeration: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave.
    • Freezing: Freeze baked portions for up to 2 months. Thaw overnight in the refrigerator before reheating.

    Why You’ll Love This Recipe

    • Creamy, cheesy, and loaded with comforting flavors.
    • Easy to prepare with pantry staples and fresh ingredients.
    • Great for meal prep or feeding a crowd.
    • A complete meal in one dish with protein, carbs, and veggies.

    Conclusion
    This Creamy Chicken and Broccoli Pasta Bake is a delicious and satisfying meal that combines wholesome ingredients with indulgent flavors.

    Whether you’re preparing dinner for your family or hosting friends, this dish is guaranteed to impress. The cheesy topping and creamy sauce make every bite irresistible, while the easy preparation ensures it’s stress-free to make. Try it today and enjoy a comforting, crowd-pleasing meal!

  • Layered Potato and Meat Bake

    Layered Potato and Meat Bake

    Layered Potato and Meat Bake

    Ingredients:
    3 large eggs
    1/2 teaspoon salt (adjust to taste)
    1/4 teaspoon black pepper (adjust to taste)
    50 ml (1/4 cup) cream
    4 medium potatoes (about 800 grams), peeled and thinly sliced
    2 tablespoons oil (for frying)
    500 g (1 lb) minced meat (beef, pork, or your choice)
    2 garlic cloves, minced

    1 teaspoon salt

    1 teaspoon paprika
    1/4 teaspoon black pepper
    50 g (1/4 cup) tomato sauce
    1 onion, chopped
    1 carrot, grated
    100 g (3.5 oz) mushrooms, sliced
    1 bell pepper, chopped2 tomatoes, chopped
    Fresh parsley, chopped (for garnish)
    Fresh dill, chopped (for garnish)
    100 g (3.5 oz) mozzarella cheese, shredded

    Directions:


    Prepare the Egg Mixture:
    In a bowl, beat together 3 eggs, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 50 ml of cream. Set aside.
    Cook the Potatoes:
    In a large skillet, heat 2 tablespoons of oil over medium heat.
    Add the thinly sliced potatoes and season with salt and black pepper. Cook until they are slightly tender, about 5-7 minutes. Set aside.
    Prepare the Minced Meat Filling:
    In the same skillet, add more oil if necessary, and sauté 1 chopped onion and 2 minced garlic cloves until translucent.
    Add 500 g of minced meat and cook until browned.
    Season with 1 teaspoon of salt, 1 teaspoon of paprika, and 1/4 teaspoon of black pepper. Mix well.

    Stir in 50 g of tomato sauce and cook for an additional 2 minutes.
    Add Vegetables:
    Add 1 grated carrot, 100 g of sliced mushrooms, 1 chopped bell pepper, and 2 chopped tomatoes to the meat mixture. Cook until the vegetables are tender, about 5-7 minutes.

    Adjust seasoning with salt, black pepper, and herb mixture (if using).
    Assemble the Bake:
    Preheat the oven to 180°C (360°F).

    In a greased baking dish, layer half of the cooked potatoes at the bottom.
    Spread half of the minced meat mixture on top of the potatoes.
    Pour half of the egg and cream mixture over the layers.

    Repeat the layers with the remaining potatoes, minced meat, and egg mixture.
    Top with Cheese:
    Sprinkle 100 g of shredded mozzarella cheese on top.

    Bake:
    Bake in the preheated oven for 20 minutes, or until the top is golden and bubbly.
    Garnish:
    Once baked, let it cool slightly. Garnish with fresh parsley and dill before serving.

    Serving Suggestions:
    Serve with a side salad or steamed vegetables for a complete meal.
    Great with a dollop of sour cream or yogurt on top.

    Cooking Tips:
    You can customize the filling by adding your favorite vegetables or spices.
    If you prefer a creamier texture, add more cream to the egg mixture.

    Nutritional Benefits:
    This dish is a good source of protein from the minced meat and eggs.
    Potatoes provide carbohydrates and fiber, making it a filling meal.

    Dietary Information:
    Dietary Preferences: Gluten-free (if using gluten-free products).
    Allergen Information: Contains dairy and eggs.

    Nutritional Facts (Per Serving):
    Calories: Approximately 350 kcal
    Carbohydrates: 30 g
    Protein: 20 g
    Fat: 20 g
    Sodium: 500 mg
    Potassium: 600 mg
    Fiber: 3 g
    Sugar: 2 g