Category: quick and easy recipe

Ingredients

 

• • 200 g (2 ¼ cups) rolled oats (gluten-free if needed)
  • Pinch of salt
  • 400 ml (1 ⅔ cups) hot milk or plant milk

 

• • 2 eggs
  • 40 g (¼ cup) erythritol sweetener or sugar
  • 4 g (1 tsp) cinnamon

 

• • 8 g (1 ¾ tsp) baking powder
  • Butter, for greasing
  • 1 small apple, chopped

 

• Handful of dried cranberries

Directions

Step 1: Preheat Oven

 

• Preheat your oven to 180°C (360°F).

Step 2: Prepare Oats

• • In a large mixing bowl, combine rolled oats and a pinch of salt.

 

• Pour hot milk or plant milk over the oats and let soak for 10 minutes.

Step 3: Mix Ingredients

• • In a separate bowl, beat the eggs.

 

• Add erythritol sweetener or sugar, cinnamon, and baking powder to the eggs. Mix until well combined.
• Stir the egg mixture into the soaked oats until fully incorporated.

Step 4: Prepare Baking Dish

 

• Grease a 19 cm (7.5 in) baking dish with butter.
• Pour the oat mixture into the prepared baking dish.

Step 5: Add Toppings

 

• Sprinkle the chopped apple evenly over the oat mixture.
• Top with a handful of dried cranberries.

Step 6: Bake

 

• Bake in the preheated oven for 40–45 minutes, or until the oatmeal is golden brown and set in the center.

Step 7: Cool and Serve

 

• • Allow the baked oatmeal to cool slightly before serving.

 

• Enjoy warm or at room temperature.

Serving Suggestions

• • Serve with a dollop of yogurt, a drizzle of honey, or a splash of milk.

 

• Pair with a cup of coffee or tea for a hearty breakfast.
• Add fresh fruit like banana slices or berries for extra sweetness.

Cooking Tips

 

• • Use gluten-free oats if required to ensure the dish is gluten-free.
  • Substitute erythritol with honey, maple syrup, or brown sugar for a different flavor profile.
  • For added texture, sprinkle nuts or seeds on top before baking.

Nutritional Benefits

• • Oats: Rich in fiber, promoting heart health and sustained energy.
  • Apples: Provide vitamins, antioxidants, and natural sweetness.

 

• Cranberries: Offer a tangy flavor and are high in antioxidants.

Dietary Information

• • Can be made gluten-free (with certified gluten-free oats).

 

• Suitable for vegetarians.

Nutritional Facts (Per Serving – Approx. 6 servings):

• • Calories: 180

 

• • Protein: 6 g
  • Fat: 5 g
  • Carbohydrates: 28 g

 

• Fiber: 4 g

Ingredients:

 

• • For the Bake:
    • • 3 large eggs
      • 1 tbsp mayonnaise
      • Sea salt, to taste

     

    • • Ground black pepper, to taste
      • 2 medium eggplants (approx. 600g)
      • Olive oil, for brushing

     

    • • 180g (1 1/2 cups) mozzarella cheese, shredded
      • 6–8 cherry tomatoes, halved
      • Oregano, to taste

     

    • • Fresh basil leaves, for garnish
      • 200g (about 4 cups) white bread, cubed
      • 1/2 cup breadcrumbs

     

    • 2 cloves garlic, minced
    • 150g (1 1/4 cups) Tilsiter cheese, shredded

 

• For the Ranch Sauce:
  • • 2 tbsp sour cream
    • 2 tbsp mayonnaise
    • 2 tbsp fresh spring onions, finely chopped

   

  • • Sea salt, to taste
    • 2 cloves garlic, minced
    • A bunch of dill, finely chopped

   

  • 1/2 tsp ground black pepper

Directions:

 

1. 1. Preheat the Oven:
      Preheat your oven to 375°F (190°C).
   2. Prepare the Eggplant:
      • • Slice the eggplants into 1/2-inch thick rounds.
        • Brush both sides with olive oil and season with sea salt and ground black pepper.

       

      • Place the slices on a baking sheet and bake for 15-20 minutes, until tender and lightly browned.
   3. Prepare the Bread Cubes:
      • • Toss cubed white bread with olive oil, minced garlic, and a pinch of sea salt.

       

      • Spread the bread cubes on a baking sheet and toast for about 10 minutes, until golden and crisp.
   4. Assemble the Bake:
      • • In a large bowl, whisk together eggs and mayonnaise. Season with sea salt and black pepper.

       

      • • Grease a baking dish and layer roasted eggplant slices at the bottom.
        • Sprinkle shredded mozzarella evenly over the eggplant.
        • Top with cherry tomato halves, sprinkle oregano, and add fresh basil leaves.

       

      • Add toasted bread cubes, then sprinkle shredded Tilsiter cheese on top.
   5. Bake:
      • • Pour the egg mixture evenly over the assembled dish.

       

      • Sprinkle breadcrumbs on top for a crispy finish.
      • Bake for 20-25 minutes, until cheese is melted and bubbly, and the top is golden brown.

 

1. 1. Prepare the Ranch Sauce:
      • In a small bowl, mix sour cream, mayonnaise, spring onions, minced garlic, dill, sea salt, and black pepper. Combine thoroughly.
   2. Serve:
      • • Allow the bake to cool slightly before serving.

       

      • Drizzle ranch sauce over the bake or serve it on the side.
      • Garnish with basil leaves and extra cherry tomato halves if desired.

Ingredients:
-2 medium potatoes
-Vegetable fat (for frying)
-Salt, to taste
-Paprika
-Black pepper, to taste
-4 eggs
-A handful of cherry tomatoes, halved
-A small bunch of chives, chopped
-200g sour cream
-50-70g mozzarella cheese, grated
-A handful of fresh parsley, chopped

INSTRUCTIONS:

1. Wash and cut the potatoes into medium-thick slices.
2. Heat vegetable fat in a frying pan over medium heat.

Add the sliced potatoes and sprinkle with salt and paprika. Mix to coat evenly. Fry the potatoes for 5-7 minutes until they start to turn golden brown. Flip them and continue frying for another 5-7 minutes.
3. Crack the eggs directly over the potatoes in the pan.

Distribute the cherry tomato halves around the eggs.
4. Sprinkle the eggs and tomatoes with chopped chives and season with salt and black pepper.
5. Lower Heat and Add Sour Cream. Reduce the heat to low. Dollop sour cream over the eggs and potatoes.
6. Cover the pan and let everything cook gently for about 15 minutes.

This allows the eggs to set and the flavors to meld.
7. Uncover the pan, sprinkle grated mozzarella and chopped parsley over the top.
8. Leave the lid off and allow the cheese to melt for about 5 minutes under low heat.

9. Once the cheese is melted and bubbly, and the eggs are cooked to your liking, remove the pan from heat. Serve hot, garnished with more fresh herbs if desired.
10. Relish this hearty and flavorful dish, perfect for a weekend treat or a comforting dinner.

Ingredients

 

• • Egg: 1 large
  • Yogurt (or Kefir): 150 ml (½ cup + 2 tbsp)
  • Sugar: 2 tbsp + extra for sprinkling

 

• • Vegetable Oil: 70 ml (5 tbsp)
  • Vanilla: 1 tsp
  • Salt: To taste

 

• Baking Powder: 1 tsp
• Flour: 300–320 g (2½ cups)

Directions

1. Prepare the Dough

• • In a large mixing bowl, whisk together the egg, yogurt (or kefir), sugar, vegetable oil, vanilla, and a pinch of salt until smooth.
  • Add the baking powder to the mixture and mix well.

2. Add the Flour

• • Gradually add the flour in 2–3 additions, mixing well each time.
  • Knead the dough gently until soft and slightly sticky but manageable.

3. Divide the Dough

• Divide the dough into 16 equal portions and roll each into a ball.

4. Roll and Shape

 

• • Take each dough ball and roll it out into a thin layer using a rolling pin.
  • Sprinkle sugar evenly over the surface.
  • Roll the dough into a log and dip one side into sugar for extra crunch.

5. Bake the Cookies

• • Preheat the oven to 180°C (350°F).
  • Place the rolled cookies on a baking tray lined with parchment paper.

 

• Bake for approximately 20 minutes, or until the cookies are golden and slightly puffed.

6. Cool and Serve

• • Let the cookies cool on a wire rack before serving.

Serving Suggestions

• • Enjoy with a cup of tea or coffee.
  • Serve as a light dessert after dinner.

 

• • Pack them as a snack for work or school.
  • Pair with fresh fruit or a dollop of whipped cream.
  • Include them in a holiday cookie platter.

Cooking Tips

• • For extra flavor, add a pinch of cinnamon or nutmeg to the sugar topping.
  • Ensure the dough is not over-kneaded to keep the cookies soft.

 

• • Use parchment paper to prevent sticking and ensure even baking.
  • For a crispier exterior, roll the cookies thinner before baking.
  • Store in an airtight container to maintain freshness.

Nutritional Benefits

• • Low Fat: Made with minimal oil, these cookies are lighter than traditional sugar cookies.
  • Source of Calcium: Yogurt or kefir provides a dose of calcium.

 

• Moderate Sweetness: The use of only 2 tbsp of sugar in the dough keeps them lightly sweet.

Dietary Information

• • Vegetarian-Friendly: Contains no meat or fish.

 

• Nut-Free: Safe for those with nut allergies.
• Customizable Sweetness: Adjust sugar levels to your taste.

Nutritional Facts (Per Cookie, Makes 16)

 

• • Calories: 80
  • Protein: 1.5 g
  • Fat: 3.5 g

 

• • Carbohydrates: 10 g
  • Fiber: 0.3 g
  • Sugar: 3 g

Storage

• Room Temperature: Store in an airtight container for up to 5 days.
• Freezer: Freeze in a zip-top bag for up to 2 months. Thaw at room temperature before serving.

Ingredients

 

• • Egg: 1 large
  • Yogurt (or Kefir): 150 ml (½ cup + 2 tbsp)
  • Sugar: 2 tbsp + extra for sprinkling

 

• • Vegetable Oil: 70 ml (5 tbsp)
  • Vanilla: 1 tsp
  • Salt: To taste

 

• Baking Powder: 1 tsp
• Flour: 300–320 g (2½ cups)

Directions

1. Prepare the Dough

• • In a large mixing bowl, whisk together the egg, yogurt (or kefir), sugar, vegetable oil, vanilla, and a pinch of salt until smooth.
  • Add the baking powder to the mixture and mix well.

2. Add the Flour

• • Gradually add the flour in 2–3 additions, mixing well each time.
  • Knead the dough gently until soft and slightly sticky but manageable.

3. Divide the Dough

• Divide the dough into 16 equal portions and roll each into a ball.

4. Roll and Shape

 

• • Take each dough ball and roll it out into a thin layer using a rolling pin.
  • Sprinkle sugar evenly over the surface.
  • Roll the dough into a log and dip one side into sugar for extra crunch.

5. Bake the Cookies

• • Preheat the oven to 180°C (350°F).
  • Place the rolled cookies on a baking tray lined with parchment paper.

 

• Bake for approximately 20 minutes, or until the cookies are golden and slightly puffed.

6. Cool and Serve

• • Let the cookies cool on a wire rack before serving.

Serving Suggestions

• • Enjoy with a cup of tea or coffee.
  • Serve as a light dessert after dinner.

 

• • Pack them as a snack for work or school.
  • Pair with fresh fruit or a dollop of whipped cream.
  • Include them in a holiday cookie platter.

Cooking Tips

• • For extra flavor, add a pinch of cinnamon or nutmeg to the sugar topping.
  • Ensure the dough is not over-kneaded to keep the cookies soft.

 

• • Use parchment paper to prevent sticking and ensure even baking.
  • For a crispier exterior, roll the cookies thinner before baking.
  • Store in an airtight container to maintain freshness.

Nutritional Benefits

• • Low Fat: Made with minimal oil, these cookies are lighter than traditional sugar cookies.
  • Source of Calcium: Yogurt or kefir provides a dose of calcium.

 

• Moderate Sweetness: The use of only 2 tbsp of sugar in the dough keeps them lightly sweet.

Dietary Information

• • Vegetarian-Friendly: Contains no meat or fish.

 

• Nut-Free: Safe for those with nut allergies.
• Customizable Sweetness: Adjust sugar levels to your taste.

Nutritional Facts (Per Cookie, Makes 16)

 

• • Calories: 80
  • Protein: 1.5 g
  • Fat: 3.5 g

 

• • Carbohydrates: 10 g
  • Fiber: 0.3 g
  • Sugar: 3 g

Storage

• Room Temperature: Store in an airtight container for up to 5 days.
• Freezer: Freeze in a zip-top bag for up to 2 months. Thaw at room temperature before serving.

Ingredients (Serves 4-6)

For the Cake:

• • 1 cup (100 g) oatmeal
  • 1 teaspoon baking powder

 

• • ½ teaspoon ground cinnamon
  • A pinch of salt
  • ½ cup (50 g) dried apricots, chopped

 

• • ½ cup (50 g) dried cranberries
  • 2 eggs (washed)
  • ⅓ cup (80 ml) Greek yogurt

 

• • 3 tablespoons vegetable oil
  • 2 apples, peeled and grated
  • 30 g almonds, chopped

 

• ½ cup (100 g) sugar-free chocolate chips

For the Topping:

• • 50 g Greek yogurt

 

• 1 tablespoon agave syrup
• 1 tablespoon cocoa powder

Directions

1. Prepare the Dry Ingredients:

• In a large mixing bowl, combine oatmeal, baking powder, ground cinnamon, and a pinch of salt. Mix well.

2. Prepare the Wet Ingredients:

 

• In a separate bowl, whisk together eggs, Greek yogurt, and vegetable oil until smooth.

3. Combine the Ingredients:

• • Gradually add the wet ingredients to the dry mixture and mix until just combined.

 

• Fold in the grated apples, dried apricots, dried cranberries, chopped almonds, and chocolate chips.

4. Prepare the Baking Dish:

• • Line a mug or small baking dish with baking paper. Pour the batter into the prepared dish, filling about ¾ full to allow for rising.

5. Bake the Cake:

• Preheat your oven to 180°C (356°F). Place the mug or baking dish in the oven and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

6. Prepare the Topping:

 

• In a small bowl, mix Greek yogurt, agave syrup, and cocoa powder until smooth.

7. Serve:

• • Allow the cake to cool slightly before removing it from the mug or dish. Spread the yogurt topping over the cake. Slice and serve warm.

Serving Suggestions

• • Garnish with additional chopped almonds or dried fruits.
  • Pair with a cup of tea or coffee for a cozy snack.

 

• Serve with a scoop of vanilla ice cream for a dessert twist.

Cooking Tips

• • Use finely grated apples for a smoother texture in the cake.

 

• For extra sweetness, drizzle with honey or maple syrup before serving.
• Substitute dried apricots and cranberries with raisins, dates, or any dried fruit of your choice.

Nutritional Benefits

 

• • Oats provide fiber for digestive health.
  • Dried fruits are rich in antioxidants and natural sugars for energy.
  • Apples add natural sweetness and moisture, reducing the need for added sugars.

 

• Greek yogurt contributes protein and probiotics for gut health.

Ingredients:

 

• • Butter: 200 g (7 oz)
  • Powdered Sugar: 100 g (3.5 oz, 1/2 cup)
  • Egg: 1

 

• • Flour: 250 g (9 oz, 2 cups)
  • Vanilla Sugar: 10 g (1 tablespoon)
  • Apricot Jam: For filling

 

• Salt: A pinch

Directions:

1. Prepare the Dough:
   • • In a large mixing bowl, beat 200 g of butter with a hand mixer until smooth and creamy.

    

   • • Add 100 g powdered sugar, 10 g vanilla sugar, and a pinch of salt. Mix until well combined.
     • Add the egg and continue mixing until the mixture is light and fluffy.
     • Sift in 250 g of flour and mix until a soft dough forms.

    

2. Shape the Cookies:
   • • Transfer the dough into a piping bag fitted with a star tip.
     • Pipe small rounds or your desired shapes onto a baking sheet lined with parchment paper.

    

   • Add a small dollop of apricot jam to the center of each cookie.
3. Chill the Cookies:
   • • Place the cookies in the freezer for 30 minutes to firm up.

    

4. Bake the Cookies:
   • • Preheat your oven to 200°C (392°F).
     • Bake the cookies for 10 minutes, or until lightly golden around the edges.

    

5. Cool and Serve:
   • • Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
     • Dust with powdered sugar if desired and serve.

    

Serving Suggestions:

• • Pair with a cup of hot tea or coffee for a cozy treat.

 

• • Include in holiday cookie gift boxes for friends and family.
  • Serve with a dollop of whipped cream on the side for extra indulgence.
  • Enjoy as a sweet finish to a dinner party.

 

• Use different flavors of jam for variety, like raspberry or strawberry.

Cooking Tips:

• • Use room-temperature butter for a creamier dough.

 

• • For a firmer texture, chill the dough before piping.
  • If apricot jam is too thick, warm it slightly for easier dolloping.
  • Keep an eye on the cookies while baking; they can overbrown quickly.

 

• Store in an airtight container to maintain their freshness.

Why You’ll Love This Recipe:

• • Buttery and tender texture with a delightful burst of apricot jam.

 

• • Easy to make with simple, everyday ingredients.
  • Perfect for festive occasions or as an everyday treat.
  • Versatile – customize with your favorite jam flavors or cookie shapes.

Conclusion:
These Vanilla Butter Cookies with Apricot Jam are a classic treat that’s simple to prepare yet impressive in taste and presentation. Whether for special occasions or everyday indulgence, their rich, buttery flavor and sweet jam center make them a favorite for all ages. Bake a batch and enjoy the comforting aroma and taste of homemade cookies!

Ingredients

• • All-Purpose Flour: 3½ cups (450 g)

 

• • Dry Yeast: 2¼ teaspoons (1 packet)
  • Granulated Sugar: ⅓ cup (65 g)
  • Salt: ½ teaspoon

 

• • Milk: ¾ cup (180 ml), warm
  • Butter: ¼ cup (60 g), softened
  • Eggs: 2 large

 

• • Vanilla Extract: 1 teaspoon
  • Vegetable Oil: For frying
  • Powdered Sugar or Granulated Sugar: For dusting

 

Directions

• • Prepare the Dough:
    • • In a small bowl, dissolve the dry yeast and 1 tablespoon of sugar in the warm milk. Let it sit for 5-10 minutes until frothy.
      • In a large mixing bowl, combine the flour, remaining sugar, and salt. Add the yeast mixture, softened butter, eggs, and vanilla extract.
      • Mix until a soft dough forms. Knead the dough on a floured surface for 8-10 minutes, or until smooth and elastic.

     

  • Let the Dough Rise:
    • Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1.5 hours, or until it doubles in size.

 

• • Shape the Donuts:
    • Punch down the risen dough and roll it out on a floured surface to about ½-inch thickness.
    • Use a donut cutter or two round cutters (one larger, one smaller) to cut out donut shapes. Re-roll the scraps as needed.

 

• Second Rise:
  • Place the cut donuts on a parchment-lined baking sheet, cover loosely, and let them rise for another 30 minutes until slightly puffy.
• Fry the Donuts:
  • • Heat vegetable oil in a deep pan to 350°F (175°C). Fry the donuts in batches, 1-2 minutes per side, until golden brown.

   

  • Remove with a slotted spoon and drain on paper towels.
• Dust and Serve:
  • • While still warm, dust the donuts with powdered sugar or roll them in granulated sugar. Serve immediately.

   

5 Serving Suggestions

• • Serve with a side of Nutella or jam for dipping.
  • Fill the donuts with custard, pastry cream, or chocolate ganache.

 

• • Enjoy with a cup of espresso or cappuccino for a classic Italian experience.
  • Top with a drizzle of honey and a sprinkle of crushed nuts.
  • Serve as a dessert with a scoop of vanilla gelato.

 

5 Cooking Tips

• • Use warm (not hot) milk to activate the yeast effectively.
  • Ensure the oil is at the correct frying temperature to avoid soggy donuts.
  • Don’t overcrowd the pan while frying to maintain even cooking.

 

• For a fluffier texture, allow the dough to rise fully during both proofing stages.
• Use a thermometer to monitor the oil temperature for consistent results.

Nutritional Benefits

• • Eggs: Provide high-quality protein and essential nutrients.

 

• Milk: Adds calcium and a slight creaminess to the dough.
• Butter: Enhances flavor and adds richness.

Dietary Information

• • Vegetarian: Yes

 

• Gluten-Free: No (substitute with gluten-free flour for a gluten-free version)
• Dairy-Free: No (use dairy-free milk and butter for a dairy-free option)

Nutritional Facts (Per Donut)

• • Calories: 220 kcal

 

• • Protein: 5g
  • Fat: 10g
  • Carbohydrates: 28g

 

• Fiber: 1g
• Sugar: 8g