Category: quick and easy recipe

Classic Crepes

Ingredients:

• • 250g plain flour
  • 3 eggs (at room temperature)
  • 500ml whole milk (semi-skimmed can also work; avoid skimmed milk for a creamier texture)

• • 20g melted butter
  • 3 tablespoons caster sugar (or granulated sugar)
  • 1/8 teaspoon vanilla extract

• A pinch of salt
• Vegetable oil for frying

Instructions:

1. 1. Prepare the Batter:
      • • In a large bowl, lightly beat the eggs. Add the sugar and salt, mixing well until combined.
        • Gradually pour in the milk and melted butter, whisking continuously.
        • Sift the flour into the mixture slowly, whisking to create a smooth, lump-free batter.

       

      • Add the vanilla extract and stir until everything is well incorporated.
      • Cover the bowl with clingfilm and refrigerate for at least 30 minutes to allow the batter to rest.

1. Cook the Crepes:
   • • Heat a large frying pan over medium heat and add a few drops of vegetable oil.
     • Using a ladle, pour some batter into the pan, tilting it so the batter spreads evenly to cover the base.
     • Fry for about 1 minute, then flip the crepe and cook the other side for another minute.

    

   • Repeat with the remaining batter, adding a tiny amount of oil each time to prevent sticking.
2. Serve:
   • • Stack the cooked crepes on a plate and cover with a clean tea towel to keep them warm.

    

   • Serve with your favorite fillings, such as fresh fruit, whipped cream, chocolate spread, or ham and cheese for savory crepes.

Serving Suggestions:

• Sweet: Top with powdered sugar, lemon juice, maple syrup, Nutella, or fresh berries.
• Savory: Fill with ham, cheese, sautéed mushrooms, spinach, or smoked salmon.

Cooking Tips:

• • Whisk the batter thoroughly and sift the flour to ensure it’s lump-free.
  • Make sure the pan is hot enough to cook the crepes quickly without burning them.
  • Adjust the amount of batter per crepe depending on your preferred thickness.

Nutritional Benefits:

• • Provides a good source of protein from the eggs.
  • The milk and butter add calcium and healthy fats.

Dietary Information:

• • For a dairy-free option, substitute whole milk with almond or soy milk and use dairy-free butter.
  • This recipe is naturally vegetarian.

Storage Tips:

• Store leftover crepes in an airtight container in the refrigerator for up to 2 days.
• Reheat in a pan or microwave before serving.

Healthy Apple Oatmeal Bake Recipe

Ingredients:

• • 1 cup (100 g) rolled oats

• • 3 medium apples, grated
  • 1/2 cup (120 ml) water
  • 1 banana, mashed

• • 3.5 oz (100 g) dried cranberries, rinsed in hot water
  • 3.5 oz (100 g) raisins, rinsed in hot water
  • 2 eggs

• • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon (optional)
  • 1/2 cup (50 g) favorite nuts, chopped

Directions:

1. Preheat the Oven:
   • Preheat your oven to 360°F (180°C).
2. Mix Ingredients:
   • • In a large bowl, mix together the rolled oats, grated apples, water, mashed banana, rinsed cranberries, rinsed raisins, eggs, baking powder, and cinnamon (if using) until smooth.

    

   • Stir in your favorite nuts.
3. Bake:
   • • Pour the mixture into a greased baking dish.

    

   • Bake in the preheated oven for approximately 35-40 minutes, or until golden brown and set.
4. Serve:
   • • Serve warm with Greek yogurt and your favorite berries if desired.

    

Serving Suggestions:

• • Enjoy a warm slice for breakfast topped with a dollop of Greek yogurt and fresh berries.
  • Serve as a healthy snack or dessert.

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

Cooking Tips:

• • Make sure to rinse the dried cranberries and raisins in hot water to soften them and remove any excess sugar coating.
  • You can substitute the nuts with seeds like sunflower or pumpkin seeds if you prefer.

• If you have a nut allergy, skip the nuts altogether or use a nut-free alternative.

Nutritional Benefits:

• • Oats are a great source of fiber, which can help with digestion and keep you feeling full longer.
  • Apples provide natural sweetness along with vitamins and antioxidants.

• Bananas add moisture and sweetness without the need for added sugar.
• Nuts add healthy fats and protein, making this bake more satisfying and nutritious.

Dietary Information:

• • No Added Sugar: Naturally sweetened with fruits.

• No Flour: Free from refined flour.
• Dairy-Free Option: Serve without Greek yogurt or use a dairy-free alternative.
• Gluten-Free Option: Ensure the rolled oats are certified gluten-free.

Quick Carrot Cake Recipe with Cream Cheese Frosting

Ingredients:

• • Cake:
    • • 4 carrots, grated
      • 3 large eggs
      • 2 cups brown sugar

     

    • • 1 cup sunflower oil
      • 1 tsp cinnamon
      • 1/2 cup walnuts, chopped

     

    • • 300g all-purpose flour
      • 1 tbsp baking powder
      • Pinch of salt

     

  • Frosting:
    • • 150g butter, softened
      • 280g powdered sugar

     

    • 200g cream cheese
    • Crunchy peanuts (for topping)

Directions:

1. 1. Preheat Oven: Preheat to 180°C (350°F).
   2. Prepare the Batter: In a bowl, beat eggs, sugar, and oil. Add the grated carrots, walnuts, and cinnamon. Gradually fold in the flour and baking powder.

1. 1. Bake: Pour into a greased cake mold and bake for 40 minutes. Let cool.
   2. Make Frosting: Beat butter, sugar, and cream cheese until smooth. Chill.
   3. Assemble: Cut the cake in half, fill with frosting, and spread frosting over the top. Garnish with peanuts.

Serving Suggestions:

• Serve with hot coffee or tea.
• Decorate with extra walnuts or candied carrots for a more festive look.

Cooking Tips:

• • You can substitute walnuts with pecans or almonds for a different crunch.

• Ensure the cake cools completely before frosting to prevent melting.

Nutritional Benefits:

• • Rich in fiber and vitamin A from the carrots.
  • Walnuts add heart-healthy fats and omega-3s.

Dietary Information:

• Contains gluten, dairy, and eggs. For gluten-free, substitute with a gluten-free flour blend.

Nutritional Facts (Per Slice):

• • Calories: 350 kcal
  • Fat: 18g

• Carbohydrates: 45g
• Protein: 4g

Storage:

• • Room temperature: Store in an airtight container for up to 3 days.

• Refrigerate: Keeps for 5 days. Bring to room temperature before serving.

Easy and Fun Breakfast: Vegetable Omelet Muffins for Kids! pen_spark

Ingredients:

• • Eggs: The base of the omelet muffins, providing protein and helping everything bind together.

• • Veggies: This recipe uses a combination of finely chopped onion, green chili, carrot, and sweetcorn. Feel free to experiment with other kid-friendly options like chopped bell peppers, broccoli florets, or cherry tomatoes.
  • Coriander Leaves: Chopped coriander leaves add a fresh, citrusy flavor to the muffins. You can substitute with another herb your child enjoys, such as parsley or chives.
  • Mozzarella Cheese: Melted mozzarella cheese adds a creamy texture and gooey goodness that kids love. You can also use cheddar cheese or another type of shredded cheese.

• Seasonings: Black pepper adds a touch of warmth, but you can adjust the amount to your child’s preference.

More Information:

• • Portion Control: These muffins are perfectly portioned for little hands and appetites.
  • Make-Ahead Friendly: These muffins can be made ahead of time and stored in the refrigerator for up to 3 days, or frozen for longer storage. Simply reheat in the microwave for a quick and easy breakfast.

• Customization: Get creative and let your child help you choose the vegetables and cheese they like best.

Health Benefits:

• • Protein Powerhouse: Eggs are a complete protein source, meaning they contain all the essential amino acids your child’s body needs to grow and develop.
  • Veggie Power: This recipe is a sneaky way to get your child to eat more vegetables. Each bite is packed with vitamins, minerals, and fiber.

• Calcium Rich: Cheese provides calcium, essential for strong bones and teeth.

Feta Cheese Stuffed Bread

Ingredients

Dough:

• • 3 glasses of water
  • 1 teaspoon salt
  • 1 teaspoon sugar

• 1 teaspoon yeast
• 6 cups of flour

Stuffing:

• Feta cheese

To Lubricate:

• • 100 g butter

• 1 water glass measure of oil

Directions

1. 1. Prepare the Dough:
      • • In a large bowl, dissolve the yeast and sugar in warm water. Let it sit for about 5-10 minutes until it becomes frothy.
        • Add the salt and gradually mix in the flour, kneading until a smooth and elastic dough forms.

       

      • Cover the dough with a damp cloth and let it rise in a warm place for about 1 hour or until it doubles in size.
   2. Prepare the Stuffing:
      • • Crumble the feta cheese and set it aside.

       

   3. Form the Bread:
      • • Once the dough has risen, divide it into equal portions.
        • Flatten each portion into a small disc and place a small amount of crumbled feta cheese in the center.

       

      • Fold the edges over the cheese to seal and shape it into a ball or desired shape.
   4. Lubricate:
      • • Melt the butter and mix it with the oil in a small bowl.

       

      • Use this mixture to brush over each stuffed dough piece.
   5. Bake:
      • • Preheat your oven to 180°C (350°F).

       

      • Place the stuffed dough pieces on a baking sheet lined with parchment paper.
      • Bake for 25-30 minutes or until the bread is golden brown and cooked through.

1. Serve:
   • Let the bread cool slightly before serving.

Serving Suggestions

• • Serve warm with a side of fresh salad.

• Pair with a bowl of soup for a hearty meal.
• Enjoy as a snack with a cup of tea or coffee.

Cooking Tips

• • Make sure the water used for the yeast is warm, not hot, to ensure proper activation.

• Knead the dough well to achieve a smooth and elastic texture.
• Adjust the amount of feta cheese based on your preference for a more or less intense flavor.

Nutritional Benefits

• • Feta cheese is a good source of calcium and protein.

• Using whole grain flour can increase the fiber content of the bread.
• This bread provides a balance of carbohydrates and fats, making it a satisfying snack.

Dietary Information

• • Vegetarian: This recipe is suitable for vegetarians.

• Can be made gluten-free: Substitute regular flour with a gluten-free flour blend.
• Nut-free: This recipe does not contain nuts.

Storage Tips

• • Store the bread in an airtight container at room temperature for up to 2 days.

• To keep it longer, refrigerate for up to a week or freeze for up to 3 months. Reheat before serving.

Cabbage, Carrot, and Apple Salad

Ingredients:

• 200-400 grams cabbage, finely shredded
• 1 large carrot, peeled and grated
• 1 green apple, cored and thinly sliced
• Spring onion, chopped (to taste)
• Dill or parsley, chopped (optional, to enhance flavor)
• Lemon juice (to taste, for dressing)
• Olive oil (to taste, for dressing)
• Salt (to taste, for seasoning)

Directions:

1. Prepare the Ingredients:

• Wash Vegetables and Apple: Thoroughly wash the cabbage, carrot, apple, and spring onions.
• Shred and Grate: Finely shred the cabbage using a sharp knife or a mandoline. Peel and grate the carrot using a box grater or food processor. Core and thinly slice the green apple into matchstick-sized strips.
• Chop Herbs: If using, roughly chop the dill or parsley to add a burst of fresh flavor.

2. Combine the Salad:

• Mix Ingredients: In a large mixing bowl, combine the shredded cabbage, grated carrot, and thinly sliced apple. Toss in the chopped spring onions and your choice of herbs (dill or parsley), if using.

3. Dress the Salad:

• Add Dressing: Drizzle fresh lemon juice and olive oil over the salad mixture. The lemon juice helps to keep the apple slices from turning brown and adds a bright, tangy flavor.
• Season: Season with salt according to your taste preferences.

4. Mix Thoroughly:

• Toss Salad: Gently toss all ingredients together until well combined and evenly coated with the dressing. Ensure every piece gets a touch of the lemony, olive oil dressing.

5. Chill and Serve:

• Chill Salad: For the best flavor integration, let the salad chill in the refrigerator for about 15 minutes before serving. This resting period allows the flavors to meld together, enhancing the overall taste.
• Serve: Serve the salad chilled as a refreshing side dish or a light meal.

Serving Suggestions:

• Pair with Protein: Pair with grilled chicken or fish for a complete meal.
• Soup Companion: Serve alongside a hearty soup for a balanced lunch or dinner.
• Stand-Alone Snack: Enjoy on its own for a nutritious and satisfying snack.

Cooking Tips:

• Use Fresh Ingredients: Fresh vegetables and herbs will enhance the flavor and texture of the salad, providing a crisp and vibrant dish.
• Adjust Dressing: Feel free to adjust the amount of lemon juice and olive oil to your taste preference, adding more for a tangier or richer flavor.
• Prevent Browning: The lemon juice helps to prevent the apple slices from browning, maintaining the salad’s fresh appearance.

Nutritional Benefits:

• Cabbage: High in fiber and vitamins C and K, promoting digestive health and immune function.
• Carrot: Rich in beta-carotene and antioxidants, supporting vision and skin health.
• Apple: Provides dietary fiber and vitamin C, contributing to heart health and immune support.
• Olive Oil: Contains healthy monounsaturated fats and antioxidants, beneficial for heart health.

Dietary Information:

• Vegetarian: Yes
• Vegan: Yes
• Gluten-Free: Yes
• Dairy-Free: Yes

Storage Tips:

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 2 days. The flavors may continue to develop, making the salad even more delicious over time.

Ingredients:

Before we dive into the preparation process, let’s take a look at the ingredients you’ll need to whip up this delectable dish:

1 Zucchini: A versatile and low-calorie vegetable that forms the base of our recipe.

Salt: To enhance the flavor and help drain excess moisture from the zucchini.

3-4 Tablespoons of Oatmeal: A healthy whole grain that adds texture and fiber.

100g Grated Cheese: Provides that irresistible cheesy goodness.

2 Eggs: A binding agent that holds everything together.

Pepper to Taste: Adds a hint of spice and flavor.

Chives: Fresh herbs for a burst of color and flavor.

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PREPARATION:

Now that we have our ingredients ready, let’s move on to the step-by-step process of making this mouthwatering oatmeal and zucchini dish:

Step 1: Preparing the Zucchini

Grate the zucchini and place it in a strainer.

Sprinkle some salt over the grated zucchini and let it sit for about 10 minutes. This will help drain excess juice from the zucchini.

After 10 minutes, squeeze the grated zucchini thoroughly to remove as much remaining juice as possible.

Step 2: Mixing the Ingredients

In a mixing bowl, combine the drained zucchini, oatmeal, grated cheese, eggs, pepper, and chopped chives.

Mix all the ingredients thoroughly until well combined. You’ll notice the mixture coming together to form a delicious, cheesy concoction.

Step 3: Baking to Perfection

Preheat your oven to 180°C (360°F).

Pour the zucchini mixture into a baking dish, spreading it evenly.

Place the dish in the preheated oven and bake for 20 minutes until the top is golden brown and the inside is cooked to perfection.

After 20 minutes, take the dish out of the oven and uncover it. Return it to the oven for another 10 minutes to ensure that the top is nicely golden brown and crispy.

Enjoy !

Banana and Condensed Milk Recipes

Sweet Yoghurt Butter Cake

INGREDIENTS:
245 grams (2 cups) plain flour
1 ½ tsp baking powder
175g butter, room temperature
130g Caster Sugar (Original recipe uses 200g)
3 large eggs
4 tbsp plain yoghurt
1/4 tsp salt

METHOD:

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