Nun’s Puffs Recipe

Ingredients

• 1 stick (½ cup) unsalted butter

• 1 cup milk

• ¾ cup all-purpose flour

• 4 large eggs

• ½–1 Tablespoon sugar (optional, for a slightly sweet dough)

• ✨ Granulated sugar (for sprinkling on top)

• Honey (for drizzling when serving)

• Optional: whipped cream, berries, or jam for topping

Instructions

1. Preheat & Prep:
   Preheat your oven to 375°F (190°C). Generously grease a muffin tin — these puffs rise and stick, so coat the cups well.

2. Make the Dough Base:
   In a medium saucepan over medium heat, melt the butter.
   Add the milk and bring just to a low boil — do not let it boil over.

3. Add Flour:
   Once boiling, dump in the flour all at once. Stir vigorously with a wooden spoon or spatula until the mixture pulls away from the sides of the pan and forms a dough ball.

4. Cool Slightly:
   Remove the pan from heat and let the dough sit for about 5 minutes — this prevents the eggs from scrambling when added.

5. Incorporate Eggs:
   Add the eggs one at a time, stirring or beating thoroughly after each addition. The dough will look slippery or separated at first, but keep mixing until it becomes smooth and glossy.

6. Fill Muffin Pan:
   Spoon the batter evenly into your greased muffin cups (about ⅔ full).
   Sprinkle a little granulated sugar over the top of each for a lightly crisp finish.

7. Bake:
   Bake for 30–35 minutes, or until the puffs are deep golden, puffed, and crisp on the outside. Resist the urge to open the oven early — they need steady heat to rise properly.

8. Serve Warm:
   Let the puffs cool just a bit, then serve warm with a drizzle of honey, and if you like, a dollop of whipped cream or a spoonful of fruit compote.

Tips & Notes:

• These are best enjoyed fresh from the oven, but can be lightly reheated.

• The inside will be soft and slightly custardy — that’s normal!

• You can flavor the dough with a splash of vanilla or a pinch of cinnamon if desired.

Let me know if you want a printable card version or a creative twist (like adding lemon zest or chocolate drizzle)!

Honey-Soy Glazed Chicken Breast: A Perfect Balance of Sweet and Savory

Ingredients

For the Chicken:

• 4 chicken breasts (800g / 28 oz)
• 4 tablespoons all-purpose flour (60g)
• 1 tablespoon corn starch (15g)
• 1 tablespoon paprika
• 1 teaspoon dried oregano
• Salt and black pepper to taste

For the Signature Sauce:

• 50g butter (3½ tablespoons)
• 4 cloves garlic, minced
• 2 tablespoons soy sauce (30ml)
• 1 teaspoon honey (7g)
• 2 sweet peppers, sliced
• Fresh parsley, chopped
• 2 tablespoons olive oil (30ml)
• Fresh rosemary sprigs

Detailed Instructions

Preparing the Chicken

1. Pat the chicken breasts dry with paper towels
2. Using a sharp knife, score the top of each breast in a diamond pattern, about ¼ inch deep
3. Season both sides generously with salt and black pepper
4. In a shallow dish, combine flour, corn starch, paprika, and dried oregano
5. Dredge each chicken breast in the seasoned flour mixture, shaking off excess

Cooking Process

1. Heat olive oil in a large skillet over medium heat until shimmering
2. Place chicken breasts in the hot pan, scored side down
3. Cook for 5-6 minutes until golden brown
4. Flip and cook for another 5-6 minutes
5. Remove chicken from pan and set aside

Creating the Perfect Sauce

1. In the same pan, reduce heat to medium-low
2. Add butter and let it melt completely
3. Add minced garlic and sauté for 30 seconds until fragrant
4. Pour in soy sauce and honey
5. Add rosemary sprigs
6. Simmer for 2-3 minutes until sauce begins to thicken
7. Stir occasionally to prevent burning

Final Assembly

1. Return chicken to the pan, scored side up
2. Add sliced sweet peppers around the chicken
3. Spoon sauce over the chicken repeatedly
4. Cook for 2-3 minutes until chicken is cooked through
5. Garnish with fresh parsley

Pro Tips for Perfect Results

• Let chicken come to room temperature before cooking
• Don’t skip the scoring step – it’s crucial for flavor absorption
• Use a meat thermometer to ensure chicken reaches 165°F (74°C)
• Allow chicken to rest for 5 minutes before serving
• If sauce becomes too thick, add a splash of chicken broth

Nutrition Information

(Per serving – serves 4)

• Calories: 385
• Protein: 42g
• Carbohydrates: 15g
• Fat: 18g
• Fiber: 2g
• Sodium: 680mg
• Sugar: 4g

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a covered skillet over medium-low heat with a tablespoon of water or chicken broth to maintain moisture. Heat until warmed through.

Serving Suggestions

I recommend serving this dish on a bed of fresh lettuce leaves, drizzled with extra sauce. The bright green lettuce provides a beautiful contrast to the golden-brown chicken and adds a fresh crunch. For a complete meal, consider serving with:

• Steamed jasmine rice
• Roasted vegetables
• Asian-style slaw
• Stir-fried noodles

Wine Pairing

This dish pairs beautifully with a medium-bodied white wine like Viognier or a light red such as Pinot Noir. The honey-soy glaze complements the fruity notes in these wines perfectly.

Variations

• Spicy Version: Add 1 teaspoon of sriracha or red pepper flakes to the sauce
• Citrus Twist: Add a squeeze of orange or lemon juice to the sauce
• Herb Variation: Substitute rosemary with thyme or sage
• Vegetable Addition: Include mushrooms or snow peas with the peppers

This Honey-Soy Glazed Chicken Breast recipe proves that simple ingredients, when combined thoughtfully, can create an impressive dish that’s perfect for both weeknight dinners and special occasions. The balance of sweet honey, savory soy sauce, and aromatic garlic creates a sauce that will have everyone asking for seconds.

This gorgeous sultana cake recipe never goes out of fashion. You’ll need some butter, eggs, caster sugar, vanilla, self-raising flour, and sultanas. If you don’t have a big old packet of sultanas, two little snack-sized boxes will do nicely. Grab your electric mixer and cream the butter and sugar together, then add the eggs and vanilla. Stir through the flour and then lastly, fold the sultanas through the cake batter.

Spoon the mixture into a muffin tin and bake for twenty minutes or until the tops bounce back into shape when gently pressed with your fingertip. Allow to cool slightly in the tin for five minutes before turning the tea cakes onto a wire rack to cool completely. Store in an airtight container for up to a week or freeze for later use.

These sultana tea cakes are perfect to pop into lunchboxes for children and adults alike. They are light and fluffy and very child-friendly for little fingers.

Ingredients;

1 cup self-raising flour

1/2 cup plain flour

3/4 cup caster sugar

100 grams of butter

3/4 cup sultanas

3 eggs

1/2 cup milk

zest of one lemon

1 teaspoon vanilla essence

Instructions;

Preheat oven to 180 degrees C.

Cream butter and sugar. Then beat in eggs one at a time, beating well between each addition.

Stir in sultanas, lemon zest and essence. Mix in sifted flour and milk, and mix until combined.

Pour mixture into prepared tin or cupcake papers.

Bake for 40 minutes if cake, 15 minutes if cupcakes.

Once cool dust with icing sugar if desired.

Prepare to be amazed by the flavors of this easy and quick tomato salad!

Ingredients:

• 800-900 grams of tomatoes.
• 50ml olive oil
• 25ml 9% vinegar
• 30ml water
• 1 teaspoon of salt
• 3 teaspoons of sugar
• 1 pepper
• 1/2 chili pepper
• 6 cloves of garlic
• A bunch of dill and parsley

Instructions:

1. Slice the tomatoes into thin rounds and arrange them on a serving platter.
2. In a mixing bowl, whisk together the olive oil, vinegar, water, salt, and sugar until well combined.
3. Finely chop the pepper, chili pepper, and garlic cloves. Add them to the dressing mixture and stir.
4. Pour the dressing over the sliced tomatoes, ensuring they are evenly coated.
5. Sprinkle the chopped dill and parsley over the salad, adding a burst of freshness.
6. Refrigerate the salad for 2-3 hours to let the flavors meld together.
7. Serve and enjoy your magic tomato salad as a delightful appetizer!

That “Magic Tomato Salad” sounds like a deliciously fresh appetizer! Here’s a quick breakdown of benefits and tips to help you make the most of it:

 Benefits of a Magic Tomato Salad

1. Rich in Nutrients
   Tomatoes are packed with vitamin C, potassium, folate, and lycopene—a powerful antioxidant that supports heart health and may reduce cancer risk.

2. Supports Digestion
   Fresh vegetables and herbs (like basil or mint) can promote better digestion and a healthy gut.

3. Low-Calorie & Filling
   Perfect as a light starter! It fills you up without weighing you down.

4. Hydrating
   Tomatoes have a high water content, which helps keep you hydrated—especially great for hot days.

5. Boosts Immunity
   Garlic, onions, and herbs in the salad bring natural antibacterial and antiviral properties.

 Tips to Make it Extra Magical

• Use Heirloom or Vine-Ripened Tomatoes
  The better the tomato, the better the flavor—look for deep colors and a strong tomato aroma.

• Add Fresh Herbs Generously
  Basil, parsley, dill, mint—go wild! Fresh herbs bring fragrance and complexity.

• Balance the Acidity
  A splash of balsamic glaze or a pinch of sugar can mellow out sharp vinegar or lemon juice.

• Include Texture
  Add crunch with toasted nuts, seeds, or croutons.

• Let It Marinate
  Let the salad sit for 10–15 minutes before serving to let the flavors blend beautifully.

• Top with a Finishing Oil
  Drizzle extra virgin olive oil at the end for richness and shine.

Want a specific recipe or twist—like Mediterranean style, spicy, or with cheese like burrata or feta? I got you

Ingredients

For the Base:

• 1 pound beef stew meat, cubed (450g)
• 1 tablespoon olive oil (15ml)
• 1 small onion, sliced
• 2 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped

For the Soup:

• 1 cup pearl barley (200g)
• 4 cups beef broth (950ml)
• 1 can diced tomatoes (14.5 oz/411g)
• 2 cups water (475ml)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 bay leaf
• Fresh parsley for garnish

Detailed Method

Preparing the Meat

1. Pat beef cubes dry with paper towels
2. Season generously with salt and pepper
3. Heat olive oil in a large heavy-bottomed pot over medium-high heat
4. Brown meat in batches, 3-4 minutes per side
5. Remove beef and set aside

Building the Base

1. In the same pot, reduce heat to medium
2. Add onions, carrots, and celery
3. Sauté for 5 minutes until vegetables begin to soften
4. Add minced garlic and cook for 1 minute
5. Scrape up any browned bits from the bottom of the pot

Creating the Soup

1. Return beef to the pot
2. Add pearl barley
3. Pour in beef broth and water
4. Add diced tomatoes with their juice
5. Stir in thyme, rosemary, salt, and pepper
6. Add bay leaf

Simmering Process

1. Bring to a boil
2. Reduce heat to low
3. Cover and simmer for 1 hour
4. Stir occasionally to prevent barley from sticking
5. Check meat and barley for tenderness

Pro Tips for Perfect Results

• Choose well-marbled beef for better flavor
• Don’t crowd the pan when browning meat
• Let the soup rest for 10 minutes before serving
• Add more liquid if needed during cooking
• Taste and adjust seasoning before serving

Nutrition Information

(Per serving – serves 6)

• Calories: 310
• Protein: 23g
• Carbohydrates: 35g
• Fat: 12g
• Fiber: 8g
• Sodium: 580mg
• Iron: 3.5mg

Storage and Reheating

Store in an airtight container in the refrigerator for up to 4 days. The barley will continue to absorb liquid, so add more broth when reheating. Can be frozen for up to 3 months.

Serving Suggestions

I recommend serving this soup with:

• Crusty sourdough bread
• Fresh green salad
• Grated Parmesan cheese
• Additional fresh herbs
• Crushed red pepper flakes for heat

Wine Pairing

A medium-bodied red wine like Merlot or Chianti pairs beautifully with this hearty soup. The wine’s tannins complement the rich beef while not overpowering the vegetable flavors.

Variations

• Slow Cooker Version: Cook on low for 8 hours
• Extra Vegetables: Add mushrooms or parsnips
• Different Grains: Substitute farro or wheat berries for barley
• Spicy Version: Add red pepper flakes or diced jalapeño

Make-Ahead Tips

1. Cut vegetables up to 2 days in advance
2. Brown meat the day before
3. Store prepped ingredients separately until cooking
4. Soup actually improves after 24 hours in the refrigerator

This Beef and Barley Soup is more than just a meal; it’s a celebration of traditional cooking methods and wholesome ingredients. The combination of tender beef, chewy barley, and vegetables in a rich broth creates a satisfying meal that’s perfect for cold weather. Whether served for a family dinner or frozen for future meals, this soup never disappoints with its robust flavors and hearty texture.

Homemade Flaxseed Bread

Ingredients

• • Sifted flour: 500 grams
  • Flax seeds: 2 tablespoons

• • Salt: 1 teaspoon
  • Dry yeast: 8 grams
  • Sugar: 2 tablespoons

• • Warm milk: 350 ml
  • Baking powder: 1 teaspoon
  • Apple cider vinegar: 1 tablespoon

• • Egg: 1
  • Sunflower oil: 25 ml
  • Butter: 50 grams (softened)

Directions

1. 1. Prepare the Yeast Mixture:
      • In a small bowl, mix the dry yeast with 1 tablespoon of sugar and half of the warm milk. Let it sit for about 10 minutes until it becomes frothy.
   2. Mix Dry Ingredients:
      • • In a large mixing bowl, combine the sifted flour, flax seeds, salt, and baking powder.

       

   3. Combine Wet Ingredients:
      • In another bowl, whisk together the remaining warm milk, apple cider vinegar, egg, sunflower oil, and the remaining sugar.

1. 1. Form the Dough:
      • • Pour the wet ingredients into the dry ingredients and mix until well combined.
        • Add the frothy yeast mixture and continue to mix until a dough forms.
        • Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.

       

   2. First Rise:
      • Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.

1. 1. Shape the Dough:
      • After the dough has risen, punch it down to release the air. Knead it briefly and shape it into a loaf or divide it into smaller portions to make individual rolls.
      • Place the shaped dough into a greased loaf pan or on a baking sheet lined with parchment paper.

1. 1. Second Rise:
      • Cover the dough again and let it rise for another 30 minutes.
   2. Preheat the Oven:
      • • Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).

       

   3. Bake the Bread:
      • • Before placing the bread in the oven, brush the top with the softened butter.
        • Bake the bread in the preheated oven for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped.

       

   4. Cool the Bread:
      • Remove the bread from the oven and let it cool on a wire rack before slicing.

Serving Suggestions

• Serve this bread fresh with butter, jam, or honey.
• Use it for making sandwiches, toast, or as a side for soups and salads.

Cooking Tips

• • Make sure the milk is warm but not hot, as too high a temperature can kill the yeast.

• Knead the dough well to develop the gluten, which gives the bread its structure.

Nutritional Benefits

• • Flax Seeds: Rich in omega-3 fatty acids, fiber, and lignans.
  • Whole Milk: Provides calcium and vitamin D.

• Egg: Adds protein and helps in binding the dough.

Dietary Information

• • This bread contains gluten and dairy.
  • To make it dairy-free, substitute the milk with a plant-based milk and the butter with a vegan alternative.

Storage Tips

• Room Temperature: Store the bread in an airtight container at room temperature for up to 3 days.
• Freezing: Freeze the bread for up to 3 months. Thaw at room temperature and reheat in the oven if desired.

Dessert in Minutes: No Cream Cheese, No Oven, No Condensed Milk, No Flour!

Ingredients

• 7 ounces (198 grams) of chocolate waffles
• 5 large egg whites
• 10.5 ounces (297 grams) of powdered sugar
• 2.8 fluid ounces (82 milliliters) of water
• 0.3 ounces (9 grams) of gelatin or agar-agar
• 0.7 ounces (19 grams) of cocoa powder
• 3.5 ounces (99 grams) of chocolate
• 2.8 ounces (79 grams) of butter

Directions

1. Crushing the Chocolate Waffles: Use a mixer to crush the chocolate waffles until they form fine crumbs.
2. Preparing the Crust: Press the crushed waffles into the bottom of a mold to create the crust.
3. Whipping the Egg Whites: Separate the egg whites from the yolks. Whip the egg whites while gradually adding powdered sugar until stiff peaks form.
4. Adding Gelatin and Sugar: Dissolve the gelatin in water. Add it to the whipped egg whites and continue whipping until well combined.
5. Layering and Chilling: Pour half of the mixture onto the crust in the mold. Mix cocoa powder with the remaining mixture and pour it on top. Chill in the fridge for 30 minutes.
6. Melting the Chocolate and Butter: Melt the chocolate and butter together. Pour the mixture over the chilled dessert, covering the top and sides. Chill for another 30 minutes.

Crushing the Chocolate Waffles

Start by breaking down the chocolate waffles into fine crumbs using a mixer. This step ensures that your crust will have a perfect texture, providing a delightful contrast to the creamy layers above.

Preparing the Crust

Press the crushed chocolate waffles firmly into the bottom of your mold. Think of it like laying down a solid foundation for your dessert masterpiece. A well-pressed crust ensures that every bite is packed with flavor and crunch.

Whipping the Egg Whites

Separating the egg whites from the yolks is a crucial step in creating a light and airy texture for your dessert. Whip those egg whites until they reach stiff peaks, adding powdered sugar gradually. It’s like creating fluffy clouds that will elevate your dessert to new heights of deliciousness.

Adding Gelatin and Sugar

Dissolve the gelatin in water and incorporate it into the whipped egg whites along with powdered sugar. This magical combination adds stability and sweetness to your dessert, ensuring that each layer holds together perfectly.

Layering and Chilling

Pour half of the whipped mixture onto the crust, creating a luscious white layer. Then, mix cocoa powder with the remaining mixture to add a rich chocolatey flavor. Once layered, pop your dessert into the fridge to set for 30 minutes. It’s like giving your creation a well-deserved nap to firm up and become even more irresistible.

Melting the Chocolate and Butter

Melt together chocolate and butter to create a decadent topping for your dessert. This step adds a final layer of indulgence, ensuring that every bite is rich, creamy, and utterly satisfying. Pour the melted chocolate over your chilled dessert, covering it completely, and return it to the fridge for the finishing touch.

These are light, crispy, crumbly, and melt-in-your-mouth cookies that are greater at any time of the year. I love these cookies, and you will love how easy they are. To get started, preheat your oven to 375 degrees Fahrenheit/190C.

You will want the butter to be softened but not melty, so you can take it out of the fridge an hour before you intend to use it. Regular unsalted butter will work out perfectly for this recipe. Add the butter to a large bowl, and you will add granulated white sugar along with the butter.

Make these cookies in your stand mixer or an electric hand mixer. Crean the butter and sugar together until nice and creamy and well combined. Add two teaspoons of vanilla extract, salt, and one large egg yolk, then mix everything until thoroughly combined.

Gradually add and stir the flour into the butter mixture until everything is mixed in and no flour has been nicely blended into the dough. Pour the batter into a piping bag fitted with. You can use others, but this tip is the easiest to use and makes the best cookies. Fill the bag with half of the dough at a time. This will make it easier to pipe the dough, and your bag will not burst due to strain.

Pipe the cookies directly onto an ungreased baking sheet. Then, transfer them to the preheated oven and bake them for about 10 to 12 minutes. Let them cool for about 5 minutes, then use a spatula to gently move them so they are not sticking to the pan. Let them sit on the baking sheet until they are completely cooled.

Once they are completely cooled, they are ready to enjoy. You can go a step further and melt chocolate, then dip the cookies halfway. Try this simple cookie recipe out, and enjoy them.

Ingredients;

• 1 cup unsalted butter softened (226g)
• 3/4 cup granulated sugar 150g
• One large egg yolk
• Two teaspoons of vanilla extract
• 1/4 teaspoon salt
• 2 cups + 2 Tablespoons all-purpose flour 265g

For Chocolate (optional);

• 1 cup dark chocolate chips 170g
• 1/2 teaspoon vegetable shortening

Instructions;

1. Preheat oven 375F (190C)
2. In a large bowl (preferably in the bowl of a stand mixer), combine butter and sugar and beat with an electric mixer until creamy and very well combined.
3. Add egg yolk, vanilla extract, and salt and beat well. Pause to scrape the sides and bottom of the bowl to ensure that all ingredients are well incorporated.
4. With the mixer on low speed, gradually add flour until thoroughly combined. Again, pause to scrape the sides and bottom of the bowl.
5. Fit a large piping bag and portion half of the cookie dough into the bag.
6. Pipe cookies into swirl shapes on an unlined, ungreased cookie sheet. Transfer to 375F (190C) preheated oven and bake for 10-12 minutes or until edges of cookies are just beginning to turn golden brown.
7. Allow cookies to cool for 10 minutes on the cookie sheet before transferring to a cooling rack to cool completely.
8. Do not pipe cookie dough onto a hot or warm cookie sheet.
9. Once cookies have cooled completely, dip in chocolate (if desired).

Chocolate;

1. 1. Combine chocolate chips and shortening in a small bowl. Heat in the microwave in 20-second increments, stirring well in between until the chocolate is completely melted and smooth.

1. Dip cookies in chocolate and transfer to a wax paper-lined cookie sheet. Decorate with nonpareils or other sprinkles, if desired.
2. Allow the chocolate to harden before enjoying it. You can speed up this process by placing the cookies in the refrigerator for about 15 minutes.