PST-Algerie

Category: quick and easy recipe

  • Cheesy Sausage Breakfast Bake

    Cheesy Sausage Breakfast Bake

    Cheesy Sausage Breakfast Bake

    Table of Contents

    Ingredients:

      • Eggs: 3 large

     

      • Milk: 100ml (1/2 cup)
      • Salt: To taste
      • Black Pepper: To taste

     

      • Paprika: To taste
      • Garlic: 2 cloves, minced
      • Onion: 1/2, finely chopped

     

      • Dill: Fresh, chopped (optional)
      • Sausages: 2, sliced
      • Cheese: 150g, shredded (like mozzarella)

     

      • Bread: 4 slices (or tortilla)
      • Tomato: 1, diced
      • Spring Onions: Chopped (for garnish)

     

    • Butter: For greasing the baking dish

    Directions:

      1. Preheat the Oven: Preheat your oven to 190°C (375°F).
      2. Prepare the Egg Mixture: In a large bowl, whisk together the eggs, milk, salt, black pepper, paprika, and minced garlic until well combined.

     

      1. Combine Ingredients: In a greased baking dish, layer the bread (or tortilla), sliced sausages, diced tomatoes, and chopped onion. Pour the egg mixture evenly over the top.
      2. Add Cheese: Sprinkle shredded cheese over the top of the egg mixture.
      3. Bake: Place the baking dish in the preheated oven and bake for 20 minutes or until the eggs are set and the cheese is golden and bubbly.

     

    1. Garnish and Serve: Remove from the oven, sprinkle with fresh dill and spring onions if desired, and serve warm.

    Serving Suggestions:

      • Pair with fresh fruit or a side salad for a complete breakfast.
      • Serve with a dollop of sour cream or yogurt for added creaminess.

     

    Cooking Tips:

    • For extra flavor, sauté the onions and garlic before adding them to the dish.
    • Customize with other veggies like bell peppers or spinach for added nutrition.
    • Use different types of cheese to vary the flavor profile.
  • No-Oven Stovetop Caramelized Onion Pull-Apart Bread

    No-Oven Stovetop Caramelized Onion Pull-Apart Bread

    No-Oven Stovetop Caramelized Onion Pull-Apart Bread

    Table of Contents

    Ingredients

    For the Dough

    • 3 cups (375g) all-purpose flour
    • 1 cup (240ml) warm milk (105-110°F/40-43°C)
    • 2¼ teaspoons (7g) active dry yeast
    • 1 tablespoon (15g) sugar
    • 1 teaspoon (5g) fine sea salt
    • 3 tablespoons (45ml) vegetable oil
    • 1 large egg, room temperature

    For the Onion Filling

    • 2 medium onions (300g), finely chopped
    • 4 tablespoons (60g) unsalted butter
    • 2 cloves garlic, minced
    • ¼ cup (15g) fresh parsley, finely chopped
    • 1 teaspoon (5g) sea salt
    • ½ teaspoon (2g) freshly ground black pepper
    • ½ teaspoon dried thyme (optional)

    For Finishing

    • 2 tablespoons (30ml) olive oil for brushing
    • 2 tablespoons (30g) melted butter
    • Extra fresh parsley for garnish

    Instructions

    Preparing the Dough

    1. In a large bowl, combine warm milk, sugar, and yeast. Let stand for 5-10 minutes until foamy.
    2. Whisk in egg and vegetable oil until well combined.
    3. Gradually add flour and salt, mixing until a shaggy dough forms.
    4. Turn onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
    5. Place in an oiled bowl, cover with plastic wrap or damp cloth.
    6. Let rise in a warm place for 1 hour or until doubled in size.

    Making the Filling

    1. Melt butter in a large skillet over medium-low heat.
    2. Add chopped onions and a pinch of salt.
    3. Cook for 15-20 minutes, stirring occasionally, until golden brown and caramelized.
    4. Add minced garlic, cook for 1 minute until fragrant.
    5. Season with salt, pepper, and thyme if using.
    6. Remove from heat, stir in parsley.
    7. Let cool completely.
    See also  Delicious Turkish-Style Eggplant Recipe

    Assembly

    1. Punch down dough and divide into 16-20 equal pieces (about 45g each).
    2. Flatten each piece into a 3-inch circle.
    3. Place 1 tablespoon of cooled onion filling in center.
    4. Pinch edges to seal completely, forming a ball.
    5. Arrange balls in a greased 12-inch cast-iron skillet.
    6. Cover and let rise for 30 minutes.

    Stovetop Cooking

    1. Place skillet on very low heat.
    2. Cover with a tight-fitting lid.
    3. Cook for 20-25 minutes until bottom is golden brown.
    4. Brush top with olive oil.
    5. Cover and cook additional 10-15 minutes until fully cooked.
    6. Test doneness by inserting a skewer in center – should come out clean.

    Finishing

    1. Brush hot bread with melted butter.
    2. Sprinkle with fresh parsley.
    3. Let cool 5-10 minutes before serving.

    Storage and Reheating

    • Store cooled bread in airtight container for up to 2 days.
    • Reheat individual portions in microwave for 20-30 seconds.
    • Whole bread can be reheated on low heat in covered skillet.

    Troubleshooting Tips

    • If bottom browns too quickly: Use heat diffuser or double-layer of heavy foil under pan
    • If bread isn’t cooking through: Lower heat and extend cooking time
    • If dough is too sticky: Add flour 1 tablespoon at a time while kneading
    • If filling leaks: Ensure edges are completely sealed
  • 12-Spoon Italian Cake

    12-Spoon Italian Cake

    12-Spoon Italian Cake

    Table of Contents

     

    Ingredients (for a 21×21 cm baking tray)

      • 3 eggs
      • 12 tbsp sugar
      • 1 tsp vanilla sugar

     

      • A pinch of salt
      • 12 tbsp milk
      • 12 tbsp vegetable oil

     

      • 12 tbsp flour
      • 1 tsp baking powder
      • Powdered sugar (for dusting)

     

    Directions

    1. Preheat the Oven:
      • Preheat your oven to 180°C (356°F).
    2. Prepare the Batter:
        • In a large mixing bowl, add 3 eggs.

       

        • Add 12 tbsp of sugar to the bowl.
        • Add 1 tsp of vanilla sugar.
        • Add a pinch of salt.

       

      • Beat the mixture for 3-4 minutes until it is light and frothy.
    3. Add Wet Ingredients:
        • Add 12 tbsp of milk to the egg mixture and mix well.

       

      • Add 12 tbsp of vegetable oil and continue mixing until well combined.
    4. Combine Dry Ingredients:
        • In a separate bowl, combine 12 tbsp of flour and 1 tsp of baking powder.

       

      • Gradually add the dry ingredients to the wet mixture, mixing until smooth and free of lumps.
    5. Prepare the Baking Tray:
        • Grease a 21×21 cm baking tray or line it with parchment paper.

       

      • Pour the batter into the prepared tray, spreading it evenly.
    6. Bake:
        • Bake in the preheated oven at 180°C (356°F) for 35 minutes, or until a toothpick inserted into the center comes out clean.

       

    7. Cool and Serve:
        • Allow the cake to cool in the tray for a few minutes before transferring it to a wire rack to cool completely.
        • Dust the top with powdered sugar before serving.

       

    Serving Suggestions

    Serve this Italian cake as a standalone dessert or with a scoop of vanilla ice cream. It also pairs well with fresh berries and a dollop of whipped cream.

     

    Cooking Tips

      • Ensure all ingredients are at room temperature before starting.

     

    • Do not overmix the batter to avoid a dense cake.
    • Check the cake a few minutes before the end of the baking time to prevent overbaking.
  • Vegetable Mushroom Potato Bake

    Vegetable Mushroom Potato Bake

    Vegetable Mushroom Potato Bake

    Table of Contents

     

    Ingredients:

      • 3-4 medium potatoes, sliced
      • 1 onion, finely chopped
      • 1 carrot, grated

     

      • 150 g mushrooms, sliced
      • 2 eggs
      • Salt, to taste

     

      • Black pepper, to taste
      • 1/2 teaspoon ground garlic
      • 1/4 teaspoon ground nutmeg

     

      • 150 g mozzarella cheese (3.52 oz), shredded
      • 50 g Parmesan cheese, grated
      • 6-8 cherry tomatoes, halved

     

    • Vegetable oil for frying

    Directions:

      1. Prepare potatoes: Heat vegetable oil in a frying pan and fry the potato slices until golden and tender. Season with salt and pepper, then set aside.
      2. Sauté vegetables: In the same pan, add a bit more oil if necessary, and sauté the onions until translucent. Add grated carrots and mushrooms, cooking until soft. Season with salt, ground garlic, and nutmeg.

     

      1. Layer ingredients: In a greased baking dish, layer the fried potatoes at the bottom. Top with the sautéed vegetables, then sprinkle half of the mozzarella cheese over the vegetables.
      2. Add eggs and cheese: In a small bowl, whisk the eggs with a pinch of salt and pepper. Pour the eggs over the vegetables. Arrange halved cherry tomatoes on top, then finish with the remaining mozzarella and Parmesan cheese.
      3. Bake: Preheat the oven to 180°C (350°F) and bake the dish for 30 minutes or until golden brown and the cheese is melted and bubbly.

     

    1. Serve: Let cool for a few minutes, then serve hot.
  • Lotus Biscuit Mousse Cake with Chocolate Glaze

    Lotus Biscuit Mousse Cake with Chocolate Glaze

    Lotus Biscuit Mousse Cake with Chocolate Glaze

    Table of Contents

    Ingredients

    For the Base:

    • Cookies: 120 g (preferably digestive or Lotus biscuits)
    • Butter: 75 g (melted)

    For the Mousse:

      • Butter: 100 g

     

      • Sugar: 150 g
      • Water: 240 g
      • Agar-Agar: 8 g

     

      • Egg Whites: 2 pcs (room temperature)
      • Lotus Biscuit Paste: 40 g
      • Cream (33% fat): 70 g (whipped)

     

    For the Chocolate Glaze:

    • Chocolate: 100 g
    • Vegetable Oil: 1 tablespoon

    Preparation and Cooking Times

      • Prep Time: 30 minutes

     

      • Cooking Time: 20 minutes
      • Chilling Time: 3 hours
      • Total Time: 3 hours 50 minutes

     

    Servings

    This recipe serves 8–10 people.

    Steps to Make Lotus Biscuit Mousse Cake

    1. Prepare the Base

      1. Crush the cookies into fine crumbs using a food processor or by placing them in a ziplock bag and crushing with a rolling pin.
      2. Mix the crumbs with the melted butter until the texture resembles wet sand.

     

    1. Press the mixture evenly into the base of a springform pan, creating a compact layer. Chill in the refrigerator while preparing the mousse.

    2. Make the Mousse

      1. Prepare the Agar-Agar Mixture:
        • Combine the agar-agar, sugar, and water in a saucepan. Heat over medium heat, stirring constantly, until the agar-agar is fully dissolved and the mixture starts to thicken.

     

      1. Cream the Butter and Lotus Paste:
        • Beat the softened butter until creamy, then add the Lotus Biscuit paste. Mix until smooth and well combined.
      2. Whip the Egg Whites:
          • In a clean bowl, whip the egg whites until stiff peaks form.

         

      3. Incorporate the Agar-Agar Mixture:
        • Gradually pour the hot agar-agar mixture into the whipped egg whites while beating continuously. This step ensures the mousse sets properly.

     

    1. Fold in the Whipped Cream:
      • Gently fold the whipped cream into the egg white mixture, followed by the Lotus Biscuit butter mixture. Combine until smooth and airy.
    2. Assemble the Mousse Layer:
        • Pour the mousse over the chilled cookie base, smoothing the top with a spatula. Chill in the refrigerator for at least 2 hours, or until firm.

       

    3. Prepare the Chocolate Glaze

      1. Melt the chocolate and vegetable oil in a microwave-safe bowl or over a double boiler. Stir until smooth and glossy.
      2. Allow the glaze to cool slightly before pouring over the chilled mousse layer. Spread evenly, letting some drip down the sides for an elegant finish.

     

    1. Return the cake to the refrigerator for another hour to set the glaze.

    4. Serve and Enjoy

    1. Remove the cake from the springform pan, slice carefully, and serve. Garnish with crushed Lotus biscuits or a dollop of whipped cream for an extra touch.
  • Sweet Bread with Cream Filling Recipe

    Sweet Bread with Cream Filling Recipe

    Sweet Bread with Cream Filling Recipe

    Table of Contents

    Ingredients

    For the Dough:

      • 1 egg
      • 3 tbsp sugar

     

      • 1/2 tsp salt
      • 1 tsp yeast (active dry or instant)
      • 180 ml (3/4 cup) warm milk

     

    • 40 g (2 tbsp) butter, melted
    • 400 g (2.5 cups) all-purpose flour

    For the Cream Filling:

     

      • 3 tbsp sugar
      • 1 egg
      • 2 tbsp cornstarch or flour

     

    • 250 ml (1 cup) milk
    • 1 tsp vanilla sugar

    Directions

    Prepare the Dough:

      1. Activate the Yeast (if needed):
        • In a small bowl, mix warm milk, 1 tsp yeast, and 1 tbsp sugar (from the 3 tbsp). Let sit for 5–10 minutes until frothy. Skip this step if using instant yeast.

     

      1. Mix the Dough Ingredients:
        • In a large mixing bowl, combine the egg, remaining sugar, and salt. Add the frothy yeast mixture (or instant yeast) and melted butter. Gradually add the flour while mixing until a soft dough forms.
      2. Knead the Dough:
          • Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.

         

      3. First Rise:
        • Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place for 1–1.5 hours or until doubled in size.

    Prepare the Cream Filling:

      1. Mix Ingredients:
        • In a saucepan, whisk together the egg, sugar, and cornstarch (or flour) until smooth. Gradually whisk in the milk to avoid lumps.

     

    1. Cook the Cream:
      • Place the saucepan over medium heat, stirring constantly, until the mixture thickens into a creamy custard. Remove from heat and stir in vanilla sugar. Let cool completely before using.

    Assemble the Bread:

     

      1. Shape the Dough:
        • Punch down the risen dough and divide it into equal portions (8–10 pieces, depending on preference). Roll each piece into a ball and flatten slightly.
      2. Fill with Cream:
          • Spoon a small amount of the cream filling into the center of each flattened dough ball. Pinch the edges together to seal, forming a smooth ball.

         

      3. Second Rise:
        • Arrange the filled dough balls on a parchment-lined baking sheet or in a greased baking dish, seam-side down. Cover and let rise for 30–40 minutes.

    Bake the Bread:

      1. Preheat the Oven:
        • Preheat your oven to 350°F (180°C).

     

    1. Bake:
      • Brush the tops of the dough balls with milk or egg wash for a golden finish. Bake for 20–25 minutes, or until golden brown.

    Serve:

     

    • Let the bread cool slightly before serving. Enjoy warm or at room temperature.
  • Whole Wheat Bread Recipe

    Whole Wheat Bread Recipe

    Whole Wheat Bread Recipe

    Table of Contents

    Ingredients:

      • 400g whole wheat flour
      • 300ml lukewarm water
      • 5g instant dry yeast (1 tsp)
      • 8g salt (1 1/2 tsp)
      • 25g powdered milk
      • 30g olive oil (2 Tbsp)
      • 40g honey (or maple syrup)

    Directions:

      1. Prepare the Autolyse:
        In a large bowl, combine the whole wheat flour and lukewarm water. Mix until there are no lumps, cover the bowl, and let the dough rest at room temperature for 30 minutes. This process hydrates the flour and helps gluten development.
      2. Add Remaining Ingredients:
        After 30 minutes, add the instant dry yeast, salt, powdered milk, olive oil, and honey to the dough. (You can mix the powdered milk, olive oil, and honey in a small bowl before adding them to ensure even distribution.) Stir everything together until well incorporated.
      3. Knead the Dough:
        Transfer the dough to a lightly floured work surface. Knead the dough by hand for 10-13 minutes until it becomes smooth and elastic. If the dough is sticky, sprinkle a little more flour on the surface, but avoid adding too much.
      1. First Fermentation:
        Place the dough back into the bowl, cover it, and let it ferment in a warm place for about 1 hour, or until it has doubled in size.
      2. Shape the Dough:
        Once the dough has risen, punch it down gently to release the air. Divide the dough if necessary, and shape it into a round ball. Cover the dough and let it rest for 10 minutes.
      3. Form the Loaf:
        After resting, use a rolling pin to shape the dough into a rectangle that fits your loaf pan. Roll it up tightly and place it in a greased or lined loaf pan.
      1. Second Fermentation:
        Cover the dough again and let it rise in a warm place for 40-50 minutes, or until it has risen slightly above the edge of the pan.
      2. Bake the Bread:
        Preheat your oven to 170°C (340°F). Bake the bread for 22-25 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
      3. Cool and Slice:
        Remove the baked bread from the pan immediately and let it cool completely on a wire rack. Once fully cooled, slice and enjoy!
    See also  Tastier than the Most Delicious Pies: Just 1 Egg and a Little Kefir

    Tips for Success:

      • Autolyse Process: Allowing the flour and water to rest during autolyse helps develop gluten and makes the dough easier to handle.
      • Kneading: Knead the dough until it’s smooth and elastic, which helps build a better texture and structure for the bread.
      • Resting Time: Be patient with fermentation. Allowing the dough to properly rise ensures a light and fluffy loaf.
    • Baking: To check if the bread is done, tap the bottom of the loaf—it should sound hollow.

    Serving Suggestions:

      • Serve the bread with butter and jam for a simple breakfast.
      • Use it for sandwiches or as toast with your favorite toppings.
    • Pair it with soups or salads for a wholesome meal.

    Why You’ll Love This Recipe:

      • Nutritious: Made with whole wheat flour, this bread is high in fiber and more nutritious than white bread.
      • Soft and Flavorful: The combination of honey, olive oil, and powdered milk gives the bread a soft texture and a slightly sweet flavor.
    • Perfect for Any Meal: This versatile loaf is great for breakfast, lunch, or dinner.

    Storage Tips:

    • Room Temperature: Store the bread in an airtight container or bread bag at room temperature for up to 3 days.
    • Freezing: You can freeze the bread by slicing it and storing it in a freezer-safe bag for up to 3 months. Thaw and toast as needed.
  • Baked Oatmeal Apple Cups

    Baked Oatmeal Apple Cups

    Baked Oatmeal Apple Cups

    Table of Contents

    Ingredients:

      • 1 cup (100 g) oatmeal
      • 1/2 teaspoon ground cinnamon
      • 1 teaspoon baking powder
      • Pinch of salt
      • 3 tablespoons raisins, rinsed in hot water
      • 10-12 pieces of dried apricots, rinsed in hot water
      • 1 egg
      • 3 tablespoons butter, pre-melted
      • 3.5 oz (100 g) Greek yogurt
      • 2 medium apples, grated
      • 7 oz (200 g) mascarpone or cream cheese
    • 1/3 teaspoon ground cinnamon
    • 1 tablespoon honey (optional)

    Instructions:

      1. Preparation:
          • Preheat the oven to 360°F (180°C).

         

        • Prepare 4 medium-sized oven-safe cups or ramekins.
      2. Mix Dry Ingredients:
          • In a large bowl, combine the oatmeal, 1/2 teaspoon ground cinnamon, baking powder, and a pinch of salt.

         

      3. Prepare Dried Fruits:
        • Rinse the raisins and dried apricots in hot water. Chop the dried apricots into small pieces.
      1. Mix Wet Ingredients:
        • In a separate bowl, whisk together the egg, melted butter, and Greek yogurt until smooth.
      2. Combine Ingredients:
          • Add the wet ingredients to the dry ingredients and mix well.

         

        • Fold in the grated apples, raisins, and chopped dried apricots.
      3. Fill Cups:
          • Divide the mixture evenly among the 4 cups.

         

      4. Bake:
        • Place the cups in the preheated oven and bake for approximately 30-35 minutes, or until golden brown and set.
    1. Prepare Topping:
      • In a small bowl, mix the mascarpone or cream cheese with 1/3 teaspoon ground cinnamon and 1 tablespoon honey (if using).
    2. Serve:
        • Allow the baked oatmeal apple cups to cool slightly before serving.

       

      • Top each cup with a dollop of the mascarpone or cream cheese mixture.

    Serving Suggestions:

      • Serve warm or at room temperature.
    • Pair with a cup of hot tea or coffee for a delightful breakfast or snack.
    • Add a drizzle of honey or maple syrup for extra sweetness.

    Cooking Tips:

      • Ensure the apples are grated finely for even distribution in the mixture.
    • Feel free to substitute the raisins and dried apricots with your favorite dried fruits.
    • Adjust the sweetness by adding more or less honey to the topping.

    Nutritional Benefits:

      • Rich in dietary fiber from the oatmeal and apples, promoting healthy digestion.
    • Provides a good source of protein from the Greek yogurt and egg.
    • Contains essential vitamins and minerals from the dried fruits and fresh apples.

    Dietary Information:

      • Vegetarian
    • Can be made gluten-free by using gluten-free oats
    • Contains dairy and eggs

    Storage:

      • Store leftovers in an airtight container in the refrigerator for up to 3 days.
    • Reheat in the microwave or oven before serving.
  • Beetroot, Apple, and Carrot Salad

    Beetroot, Apple, and Carrot Salad

    Beetroot, Apple, and Carrot Salad

    Table of Contents

    Ingredients (Serves 4)

      • Salad:
          • 3 cooked beetroots, peeled and julienned or grated
          • 2 apples, julienned or grated

         

        • 2 carrots, peeled and grated
        • Juice of 1 lemon
      • Salad Dressing:
          • 60 ml white wine vinegar
          • 1/2 tbsp honey
          • 1 tsp mustard (Dijon or whole grain)

         

        • 30 ml olive oil
        • Salt and pepper, to taste
    • Garnish:
        • 1 tbsp hemp seeds
        • 1 tbsp quinoa flakes
        • 2 tbsp chopped walnuts

       

      • Fresh parsley, chopped

    Directions

      1. Prepare the Salad:
          • In a large bowl, combine the julienned or grated beetroots, apples, and carrots.

         

        • Squeeze lemon juice over the mixture to prevent the apples from browning and to add extra tang. Toss to coat evenly.
      2. Make the Dressing:
          • In a small bowl, whisk together the white wine vinegar, honey, mustard, olive oil, salt, and pepper until emulsified. Adjust the seasoning to taste.

         

      3. Assemble the Salad:
        • Pour the dressing over the salad mixture and toss gently to combine, ensuring all ingredients are well coated.
      1. Garnish and Serve:
        • Sprinkle the salad with hemp seeds, quinoa flakes, chopped walnuts, and fresh parsley for added texture and flavor.
        • Serve immediately, or let it chill in the refrigerator for 15-20 minutes to enhance the flavors.

    Serving Suggestions

    • Pair this salad with grilled chicken, fish, or tofu for a complete meal.
    • It also works well as a side dish for BBQs, potlucks, or festive gatherings.

    Cooking Tips

      • Preparation: You can prepare the salad and dressing in advance but add the dressing just before serving to maintain the crunch.
    • Variations: Feel free to add other nuts or seeds, such as sunflower seeds or pumpkin seeds, for more variety.

    Nutritional Benefits

      • High in Antioxidants: Beetroots and apples are rich in antioxidants, promoting good health and supporting the immune system.
      • Good Source of Fiber: The combination of vegetables and fruit helps to maintain digestive health.
    • Healthy Fats: The olive oil in the dressing provides healthy monounsaturated fats.

    Dietary Information

      • Vegan
      • Gluten-Free
    • Dairy-Free

    Storage

    • Refrigerate: Store leftover salad in an airtight container in the refrigerator for up to 2 days.
    • Do Not Freeze: This salad is best enjoyed fresh.
  • A Crowd-Pleasing Classic: Hearty and Flavorful Vegetable Soup

    A Crowd-Pleasing Classic: Hearty and Flavorful Vegetable Soup

    A Crowd-Pleasing Classic: Hearty and Flavorful Vegetable Soup

    Table of Contents

    Ingredients:

    For the Soup:

    • Vegetables:
        • 2 onions

       

        • 1 carrot
        • 3 potatoes
        • 1 red pepper

       

        • 2 tomatoes
        • 2 garlic cloves
        • Chopped parsley (for garnish)

       

    • Seasoning:
        • Salt
        • Black pepper

       

      • Basil
    • Other:
        • Sunflower oil

       

      • Noodles
    • Optional Additions:
        • Your favorite leafy greens (spinach, kale)

       

      • Cooked chicken or lentils (for added protein)

    For the Garnish (Optional):

      • 3 cloves garlic, minced
      • Rosemary
      • Butter (100-130g)
    • Hard cheese (50g, grated)
    • Baguette bread

    Instructions:

      1. Sautéing the First Round: Begin by heating sunflower oil in a large pot over medium heat. Add one chopped onion and cook until softened and translucent.
      2. Adding the Heartier Vegetables: Add the chopped carrot and potatoes to the pot with the softened onion. Season with salt and cover the vegetables with water. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the vegetables are tender.
      3. Preparing the Second Round of Vegetables: While the first pot simmers, heat another pan with sunflower oil over medium heat. Add the second chopped onion and cook until softened.
      1. Roasting the Veggies: Add the chopped red pepper and tomatoes to the pan with the softened onion. To easily peel the tomatoes, make an X on the bottom of each tomato before adding them to the pan. Fill the pan with a small amount of hot water and let the tomatoes rest for 1-2 minutes. This loosens the skins for easier peeling. Peel the tomatoes and chop them before adding them back to the pan.
      2. Flavor Boost: Add the minced garlic cloves to the pan and cook the vegetables for an additional 2-3 minutes. Season with salt, black pepper, red pepper (paprika), and basil. Stir well to combine all the flavors.
      3. Soup Symphony: Once the first pot of vegetables is cooked, add the roasted vegetables from the second pan to the pot. This creates a wonderful depth of flavor in the soup.
      1. Noodle Time: Bring the soup to a simmer and add your desired noodles. Cook according to package instructions, or until the noodles are al dente.
      2. Fresh Touch: Once cooked through, stir in the chopped parsley for a fresh and vibrant touch.
      3. Optional Garlicky Garnish: If desired, prepare a garlicky garnish by melting butter in a small pan. Add the minced garlic and rosemary and cook for a minute or two, until fragrant. Drizzle this flavorful oil over individual bowls of soup before serving. Top with grated hard cheese and enjoy with crusty baguette bread for dipping.
  • Apple Lemon Cake with Apricot Glaze

    Apple Lemon Cake with Apricot Glaze

    Apple Lemon Cake with Apricot Glaze

    Table of Contents

    Ingredients:

      • Apples: 2 (pcs)
      • Butter: 25 g
      • Lemon juice: 15 g
      • Sugar: 20 g (for apples)
      • Eggs: 2 pcs
      • Sugar: 130 g (for cake batter)
      • Milk: 60 g
      • Sour cream (or Greek yogurt): 60 g
      • Sunflower oil: 60 g
      • Vanilla extract: 1 tsp
      • Flour: 200 g
    • Baking powder: 8 g
    • Apricot jam: for glaze

    Directions:

      1. Prepare the Apples:
          • Peel and slice the apples.

         

        • In a pan, melt the butter and add the sliced apples, lemon juice, and 20 g of sugar.
        • Cook for a few minutes until the apples soften and become caramelized. Set aside.
    1. Prepare the Cake Batter:
        • Preheat the oven to 180°C (350°F).
        • In a mixing bowl, beat the eggs with 130 g of sugar until light and fluffy.
        • Add the milk, sour cream (or Greek yogurt), sunflower oil, and vanilla extract. Mix well.

       

      • Sift the flour and baking powder into the mixture and fold until well combined.
    2. Assemble the Cake:
        • Grease and line an 18 cm or 20 cm cake tin.

       

      • Pour the batter into the prepared tin and evenly distribute the caramelized apple slices on top.
    3. Bake:
        • Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

       

    4. Glaze the Cake:
        • Once baked, remove the cake from the oven and let it cool slightly.
        • Warm the apricot jam slightly and brush it over the top of the cake for a glossy finish.

       

    Serving Suggestions:

      • Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
      • Add a sprinkle of powdered sugar for extra sweetness.

    Cooking Tips:

    • Use tart apples like Granny Smith for a more pronounced apple flavor.
    • You can substitute Greek yogurt for sour cream to add a richer texture.

    Nutritional Benefits:

      • Apples: Rich in fiber and antioxidants.
    • Greek Yogurt or Sour Cream: Adds a creamy texture with a boost of protein and calcium.
    • Sunflower Oil: A healthier fat alternative that keeps the cake moist.

    Dietary Information:

      • Vegetarian
    • Can be made gluten-free by substituting with a gluten-free flour blend.

    Storage:

      • Fridge: Store the cake in an airtight container for up to 3 days.
      • Freezer: Wrap individual slices in plastic wrap and store in the freezer for up to 1 month.

    Why You’ll Love This Recipe:

      • Simple and Quick: Easy to make with basic ingredients.
      • Flavorful Combination: Apples, lemon, and apricot glaze create a delightful mix of flavors.
      • Moist and Tender: The combination of sour cream and oil keeps the cake perfectly moist.
    • Versatile: Enjoy it as a dessert or an afternoon snack.
  • Pumpkin and Cheese Patties

    Pumpkin and Cheese Patties

    Pumpkin and Cheese Patties

    Table of Contents

    Ingredients

    • Vegetables and Herbs:
        • Pumpkin: 200g, grated
        • Fresh Dill: 1 small bunch, finely chopped
        • Green Onions: 1 small bunch, finely chopped

       

      • Garlic: 1 clove, crushed
    • Binders and Seasoning:
        • Hard Cheese: 85g, grated (such as Parmesan or Cheddar)

       

        • Egg: 1
        • Whole Wheat Flour: 1 tablespoon
        • Salt, Pepper, and Ground Coriander: To taste

       

      • Oil: For frying

    Directions

      1. Prepare the Ingredients:
          • Peel and grate the pumpkin on a fine grater.

         

        • Finely chop the dill and green onions, and crush the garlic.
      2. Combine the Mixture:
          • In a large bowl, mix the grated pumpkin, dill, green onions, and garlic.

         

        • Add the grated cheese, egg, and flour. Season with salt, pepper, and coriander to taste, then mix until fully combined.
      3. Form and Fry the Patties:
          • Heat a bit of oil in a skillet over medium heat.

         

        • With your hands, shape the mixture into small patties.
        • Place the patties in the hot pan and fry for about 3-4 minutes on each side until golden brown. Flip, cover, and cook for another 3-4 minutes, until fully cooked and golden on both sides.
    1. Serve:
      • Serve the patties warm with a dollop of sour cream or yogurt, or enjoy as a delicious snack or light meal.

    Serving Suggestions

      • Dipping Sauce: Serve with sour cream, Greek yogurt, or a yogurt-based dip.
      • Fresh Salad: Pair with a fresh side salad for a balanced meal.
      • Sprinkle of Herbs: Garnish with extra dill or green onions for a fresh touch.
      • For Breakfast: Serve alongside eggs for a savory start to the day.
    • With Cheese: Top with a sprinkle of extra grated cheese before serving.
    See also  3-INGREDIENT SPONGE CAKE

    Cooking Tips

      • Grate Finely: Use a fine grater for the pumpkin to ensure a smooth texture.
      • Squeeze Out Excess Water: Remove extra moisture from the grated pumpkin to keep patties from becoming soggy.
      • Adjust Seasonings: Feel free to add more spices or herbs for extra flavor.
      • Cover the Pan: Covering helps cook the patties evenly and keeps them tender.
      • Cheese Options: Cheddar, mozzarella, or gouda work well for these patties.

    Nutritional Benefits

      • Pumpkin: High in vitamins A and C and fiber.
      • Cheese: Adds protein and calcium.
      • Herbs: Dill and green onions bring fresh flavor and antioxidants.

    Dietary Information

      • Vegetarian-Friendly
      • Gluten-Free Option: Substitute with gluten-free flour.
      • Contains Dairy and Eggs

    Nutritional Facts (Per Serving, Approximate)

      • Calories: 120
      • Protein: 5g
      • Carbohydrates: 8g
    • Fat: 6g
    • Fiber: 2g
  • Quick and Easy Nut Chocolate Dessert

    Quick and Easy Nut Chocolate Dessert

    Quick and Easy Nut Chocolate Dessert

    Table of Contents

    Ingredients

    For the Dessert:

      • 350g biscuits

     

      • 85g crushed peanuts
      • 85g sugar
      • 180ml milk

     

      • Pinch of vanillin
      • 45g cocoa
      • 110g butter

    For the Glaze:

      • 90g milk chocolate
      • 30g dark chocolate

     

    • 30g vegetable oil
    • 70g ground peanuts

    Directions

      1. Prepare the Biscuit Mixture:
          • Crush the biscuits into fine crumbs and place them in a large bowl.

         

        • Add the crushed peanuts and sugar to the bowl and mix well.
      2. Make the Chocolate Mixture:
          • In a saucepan, heat the milk over medium heat.

         

        • Add a pinch of vanillin and the cocoa to the milk, stirring continuously until well combined.
        • Add the butter and continue stirring until the butter is fully melted and the mixture is smooth.

     

      1. Combine and Form:
        • Pour the chocolate mixture over the biscuit mixture and mix thoroughly until everything is well combined.
        • Transfer the mixture into a mold or a lined baking dish, pressing it down firmly to create an even layer.

     

      1. Prepare the Glaze:
        • In a microwave-safe bowl, combine the milk chocolate, dark chocolate, and vegetable oil.
        • Microwave in short intervals, stirring between each, until the chocolate is fully melted and smooth.

     

      1. Apply the Glaze:
        • Pour the melted chocolate glaze over the prepared biscuit mixture.
        • Sprinkle the ground peanuts evenly over the top.

     

    1. Freeze:
      • Place the dessert in the freezer for 1 hour to set.
    2. Serve:
        • After 1 hour, remove the dessert from the freezer.

       

      • Cut into squares or bars and serve immediately.
  • Stuffed Eggplants with Minced Meat and Cheese

    Stuffed Eggplants with Minced Meat and Cheese

    Stuffed Eggplants with Minced Meat and Cheese

    Table of Contents

    Ingredients

     

    • For the Eggplants:
        • 2 eggplants, cut into 1-1.5 cm thick pieces
        • 30 ml olive oil
        • Pinch of salt

       

        • 1/2 teaspoon dried garlic
        • 1/2 teaspoon paprika
        • 1/2 teaspoon oregano

       

      • 1/3 teaspoon pepper
    • For the Filling:
        • 2 peppers, sliced

       

        • 1 onion, chopped
        • 2 cloves garlic, minced
        • 300 g minced meat (beef, lamb, or chicken)

       

        • 1/2 teaspoon paprika
        • 8 g ginger, finely grated
        • 1/3 teaspoon cumin

       

        • 1/2 teaspoon coriander
        • A bunch of parsley, chopped
        • 200 g tomato puree

       

      • 150 ml water
    • For the Topping:
        • 150 g mozzarella, shredded

       

      • 60 g Parmesan (optional), grated

    Directions

     

      • Prepare the Eggplant:
          1. Preheat the oven to 180°C (350°F).
          2. Lay the eggplant slices on a baking sheet.
          3. Drizzle with 30 ml of olive oil and sprinkle with salt, dried garlic, paprika, oregano, and pepper.

         

        1. Bake for 20 minutes, or until tender and lightly browned.
      • Cook the Filling:
          1. In a large pan, sauté the chopped onion for 2 minutes until softened.

         

          1. Add the sliced peppers and fry for another 5 minutes until tender.
          2. Add the minced garlic and cook for another minute until fragrant.
          3. Stir in the minced meat and cook until browned.

         

        1. Add the paprika, ginger, cumin, coriander, and salt. Stir well.
        2. Pour in the tomato puree and water, then simmer for 10-15 minutes until the filling thickens and all flavors are well combined.

     

    • Assemble and Bake:
        1. Preheat the oven to 180°C (350°F) again.
        2. Spoon the filling into the roasted eggplant slices.
        3. Sprinkle the shredded mozzarella cheese and Parmesan (optional) on top.

       

      1. Return to the oven and bake for another 15 minutes, until the cheese is melted and bubbly.
    • Serve:
      1. Garnish with fresh parsley and serve hot.
        Enjoy your stuffed eggplants with a flavorful and cheesy filling!
  • Healthy Oatmeal and Fruit Bake Recipe

    Healthy Oatmeal and Fruit Bake Recipe

    Healthy Oatmeal and Fruit Bake Recipe

    Table of Contents

    Ingredients:

     

      • 2 cups (200 g) rolled oats, chopped in a blender
      • 1 teaspoon baking powder
      • 1 cup (240 ml) milk of your choice (dairy or plant-based)

     

      • 1 carrot, grated
      • 9 dried apricots, rinsed with hot water and chopped
      • 4 tablespoons raisins, rinsed with hot water

     

      • 1 apple, grated
      • 1 teaspoon cinnamon
      • 3 eggs

     

      • 4 tablespoons stevia or other sweetener of your choice
      • 1 teaspoon vanilla extract
      • 2 tablespoons olive oil

     

    • 18 cm casserole dish

    Directions:

      1. Preheat and Prep:
          • Preheat your oven to 180°C (350°F).

         

        • Lightly grease your 18 cm casserole dish with a touch of olive oil for easy removal later.
      2. Oat & Baking Powder Party:
          • In a large mixing bowl, combine the chopped oats (using your blender for a finer texture) and baking powder. This forms the base for our healthy cake.

         

      3. Fruity Fun:
        • Add the grated carrot, chopped dried apricots, rinsed raisins, and grated apple to the oat mixture. Mix everything well to ensure even distribution of the ingredients.

     

      1. Eggcellent Mixture:
        • In a separate bowl, whisk together the eggs until light and fluffy. Then, add the stevia (or your chosen sweetener), vanilla extract, and olive oil. Whisk again until well combined.
      2. The Big Mix:
          • Pour the wet egg mixture into the dry oat mixture and fold it in gently with a spatula until everything is fully incorporated. You want a nice, even batter.

         

      3. Bake it Happen!
        • Pour the batter into your greased casserole dish and spread it out evenly. Let it bake in the preheated oven for 45-50 minutes. Keep an eye on it! The top should turn a beautiful golden brown and a toothpick inserted into the center should come out clean.

     

    1. Cool Comfort:
      • Once the baking time is up, take the casserole out of the oven and allow it to cool slightly before serving. This gives it time to set properly.

    Serving Suggestions:

     

      • Serve warm with a dollop of Greek yogurt or a drizzle of honey.
      • Pair with a cup of herbal tea or coffee for a delightful treat.
      • Top with fresh berries or a sprinkle of chopped nuts for added texture.

    Cooking Tips:

      • Ensure the oats are chopped finely in the blender for a smoother texture.
      • Adjust the amount of stevia based on your preferred level of sweetness.

     

    • You can substitute other dried fruits like cranberries or dates if you prefer.