Category: quick and easy recipe

  • No-Bake 3-Ingredient Milk Pudding Dessert!

    No-Bake 3-Ingredient Milk Pudding Dessert!

    No-Bake 3-Ingredient Milk Pudding Dessert!

    Table of Contents

    Ingredients:

    • 2 cups milk (500ml)
    • 1/3 cup sugar (70g)
    • 2 eggs
    • Optional: 1 teaspoon vanilla extract
    • Optional garnish: Chopped nuts or caramel sauce

    Instructions:

    Preparing the Pudding:

    1. In a saucepan, pour 2 cups of milk and add 1/3 cup of sugar. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.

    Whisking the Eggs:

    1. In a separate bowl, crack and whisk the eggs until well beaten.

    Tempering the Eggs:

    1. Gradually pour a small amount of the hot milk mixture into the beaten eggs while whisking continuously. This process is called tempering and helps prevent the eggs from curdling.

    Combining Ingredients:

    1. Pour the egg mixture back into the saucepan with the remaining hot milk mixture while continuously stirring.
      Cooking the Pudding:
    2. Place the saucepan back on the stove over low heat. Cook the mixture, stirring constantly, until it thickens enough to coat the back of a spoon. Do not let it boil.

    Adding Vanilla (Optional):

    1. If using vanilla extract for added flavor, stir it into the pudding mixture once it’s removed from the heat.

    Chilling the Pudding:

    1. Transfer the pudding mixture into individual serving bowls or a larger serving dish.
    2. Allow it to cool at room temperature for a while before placing it in the refrigerator to chill for at least 2-3 hours until it sets.

    Garnishing (Optional):

    1. Once the pudding is chilled and set, garnish with chopped nuts or a drizzle of caramel sauce for an extra touch of flavor.
    2. Serve and Enjoy!
    3. Spoon out servings of this delicious and creamy milk pudding for a delightful and easy dessert!
  • Fluffy Soufflé Pancakes Recipe

    Fluffy Soufflé Pancakes Recipe

    Fluffy Soufflé Pancakes Recipe

    Ingredients:

    • 2 eggs, separated
    • 1/4 cup all-purpose flour
    • 1/4 teaspoon baking powder
    • 3 tablespoons milk
    • 1/2 teaspoon vanilla extract
    • 2 tablespoons sugar
    • Pinch of salt
    • Butter or oil for greasing the pan
    • Optional toppings: maple syrup, fresh berries, whipped cream

    Whisk the Egg Whites

    In a clean, dry bowl, crack open those eggs and separate the yolks from the whites. We’re going to whip those egg whites into fluffy peaks, so grab your whisk (or electric mixer if you’re feeling fancy) and start whisking. Whip until you reach stiff peaks – you want them to hold their shape like a proud mountain peak!

    Mix the Dry Ingredients

    In another bowl, sift together the flour, baking powder, sugar, and salt. This ensures a smooth, lump-free batter. Now, add in your milk, vanilla extract, and egg yolks. Give it a good mix until everything is nicely combined and smiling at you.

    Fold, Fold, Fold

    Gently fold those whipped egg whites into your batter. This is where the magic happens. Fold with love and care, making sure not to deflate those beautiful airy bubbles. It’s like you’re gently tucking them into a fluffy pancake bed.

    Cook ‘Em Up

    Heat a non-stick skillet or griddle over medium-low heat and grease it with a bit of butter or oil. Now, using a spoon or ladle, scoop out a dollop of pancake batter onto the skillet. Don’t overcrowd the pan; give those pancakes some room to grow and dance.

     Patience, Grasshopper

    Now comes the hard part – waiting! Cook the pancakes for about 3-4 minutes on one side until they’re golden brown and those signature soufflé pancake bubbles start to form on the surface. Then, gently flip them over and cook for another 2-3 minutes until they’re cooked through and fluffy.

    See also  3 Ways One-Pan Egg Toast! Quick 5-Minute Breakfast! Easy, Delicious, and Healthy!

    Stack ‘Em High

    Once your pancakes are done, stack them up like a fluffy tower of goodness. Don’t be shy; these pancakes love to snuggle up close. Top them off with your favorite toppings – whether it’s a drizzle of maple syrup, a sprinkle of fresh berries, or a dollop of whipped cream – make it your own!

     Indulge and Enjoy!

    Finally, the moment you’ve been waiting for – dig in! Take a bite of those soft, pillowy pancakes and let the flavors dance on your taste buds. Revel in the joy of creating something so deliciously fluffy and satisfying. And remember, the best pancakes are made with love and a little bit of whimsy.

  • Lemon Pound Cake with Condensed Milk Glaze Recipe

    Lemon Pound Cake with Condensed Milk Glaze Recipe

    Lemon Pound Cake with Condensed Milk Glaze Recipe

    Table of Contents

    Ingredients: For the Cake:

      • 120g (4.2 oz) butter, softened (1/2 cup)

     

      • 200g (1 cup) sugar
      • A pinch of salt
      • 1 tsp lemon zest

     

      • 3 eggs
      • 250g (1.5 cups) flour
      • 1 tsp baking powder

     

    • 100ml (1/2 cup) milk
    • 3 tbsp lemon juice

    For the Glaze:

     

    • 3-4 tbsp condensed milk
    • 2 tbsp lemon juice

    Directions:

     

      1. Preheat the Oven:
        • Preheat your oven to 180°C (356°F).
      2. Prepare the Cake Batter:
          • In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.

         

          • Add the pinch of salt and lemon zest, mixing well.
          • Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
          • In a separate bowl, sift together the flour and baking powder.

         

        • Gradually add the flour mixture to the butter mixture, alternating with the milk. Begin and end with the flour mixture.
        • Stir in the lemon juice until just combined.

     

    1. Bake the Cake:
        • Grease and flour a 23×11 cm (9×5 inch) loaf pan.
        • Pour the batter into the prepared pan and smooth the top.
        • Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

       

      • Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
    2. Prepare the Glaze:
        • In a small bowl, whisk together the condensed milk and lemon juice until smooth.

       

      • Once the cake has cooled, drizzle the glaze over the top, allowing it to drip down the sides.
    3. Serve:
        • Slice and serve the lemon pound cake with the condensed milk glaze.

       

    Serving Suggestions:

      • This cake is perfect with a cup of tea or coffee. It can be enjoyed as a dessert or a sweet treat any time of the day.

    Cooking Tips:

      • Ensure the butter is properly softened for easy creaming with the sugar.
      • Use freshly squeezed lemon juice for the best flavor.

     

    • Let the cake cool completely before glazing to prevent the glaze from melting.

    Nutritional Benefits:

      • This cake provides a delicious treat with the refreshing flavor of lemon. While it’s a sweet indulgence, it can be part of a balanced diet when enjoyed in moderation.
  • Potato lasagna with chicken

    Potato lasagna with chicken

    Potato lasagna with chicken

    Table of Contents

    Ingredients:

    2 tablespoons olive oil

    1 chopped onion

    2 crushed garlic cloves

    450g cooked and shredded chicken

    1 cup tomato sauce (tea)

    1 cup of cream cheese (200g)

    Salt, black pepper and chopped parsley to taste

    500g peeled potato

    olive oil for greasing

    400g grated provolone cheese for sprinkling

    Method of preparation

    In a pan, over medium heat, heat the oil and fry the onion and garlic for 4 minutes.

    Add the chicken, sauce and sauté for 3 minutes.

    Add the cottage cheese, salt, pepper, green smell and mix. Cut the potatoes into slices

    slices on a mandolin and soak in water until ready to use.

    In a greased medium refractory, intersperse layers of stew, potato, stew and

    of cheese, ending in cheese.

    Bake in preheated oven for 30 minutes or until browned. Remove and serve.

  • Just take GROUND BEEF and POTATOES! You’ll be surprised how easy it is!

    Just take GROUND BEEF and POTATOES! You’ll be surprised how easy it is!

    Just take GROUND BEEF and POTATOES! You’ll be surprised how easy it is!

    Table of Contents

    Ingredients:

    For the ground beef mixture:

    800 grams ground beef

    1 tablespoon olive oil

    1 onion, chopped

    2 cloves garlic, minced

    1 bell pepper, chopped (optional)

    1 teaspoon dried oregano

    1 teaspoon paprika

    Salt and freshly ground black pepper to taste

    400 grams chopped tomatoes

    100 ml water

    2 bay leaves

    For the potato topping:

    1 kg potatoes, peeled and quartered

    1/2 cup milk (or vegetable broth for a vegan option)

    25 grams butter

    Salt and freshly ground black pepper to taste

    100 g shredded mozzarella cheese (optional)

    Instructions:

    Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit).

    Make the ground beef mixture: Heat the olive oil in a large pot or Dutch oven over medium heat.

    Add the chopped onion and cook until softened, about 5 minutes. Stir in the ground beef and cook until browned, breaking it up with a spoon as it cooks.

    Add the chopped garlic, bell pepper (if using), oregano, and paprika to the pot.

    Cook for an additional minute, stirring constantly, to allow the flavors to meld.

    Pour in the chopped tomatoes, water, and bay leaves.

    Season with salt and black pepper to taste. Bring to a simmer and cook for 15-20 minutes, or until the sauce has thickened slightly.

    While the meat mixture simmers, prepare the potato topping: In a large pot, cover the potatoes with water and bring to a boil.

    Cook for 15-20 minutes, or until the potatoes are fork-tender. Drain the potatoes and return them to the pot.

    See also  Spanish-Inspired Lasagna with Red Wine and Leeks

    Mash the potatoes with a potato masher or hand mixer. Add the milk or vegetable broth and butter. Season with salt and black pepper to taste.

    Transfer the ground beef mixture to a baking dish. Top with the mashed potatoes, spreading them evenly to cover the meat mixture completely.

    (Optional) Sprinkle the shredded mozzarella cheese over the top of the mashed potatoes.

    Bake for 20-25 minutes, or until the topping is golden brown and bubbly.

    Let the shepherd’s pie cool for slightly before serving.

    Tips:

    You can use any type of ground meat you like for this recipe, such as ground lamb, ground turkey, or even ground sausage.

    If you don’t have fresh bell pepper, you can omit it from the recipe.

    Leftovers can be stored in an airtight container in the refrigerator for up to 3 days

  • Quick No-Knead Whole meal Bread

    Quick No-Knead Whole meal Bread

    Quick No-Knead Whole meal Bread

    Table of Contents

     

    Ingredients

      • 400 ml warm water
      • 2 tablespoons apple cider vinegar
      • 13 g dry yeast (about 1 tablespoon)

     

      • 200 g wholemeal flour (1 2/3 cups)
      • 300 g bread flour (2 1/2 cups)
      • 2 teaspoons salt (12 g)

     

      • 20 ml olive oil (1 1/3 tablespoons)
      • 1 tablespoon sesame seeds (optional)
      • 1 tablespoon black cumin seeds (optional)

     

    Directions

      1. Prepare the Dough:
        • In a large steel pot or glass bowl, mix warm water, apple cider vinegar, and dry yeast. Stir until the yeast is dissolved.
      2. Add Dry Ingredients:
          • Add the wholemeal flour, bread flour, and salt to the yeast mixture. Stir with a spatula or spoon until combined; no kneading is required.

         

      3. Incorporate Olive Oil:
        • Pour in the olive oil and mix until the dough absorbs it fully. The dough will be sticky, which is normal.

     

      1. Shape the Dough:
        • Sprinkle a little flour on top of the dough to make it easier to handle. Transfer the dough to a 24 cm (9.5-inch) pan lined with baking paper. Use a small saucepan to gently press the dough into shape.
      2. Add Toppings:
          • Spray or sprinkle water onto the surface of the dough, which helps create a crispy crust. Spread the dough evenly in the pan and sprinkle with sesame and black cumin seeds if using. Make a few shallow scratches or cuts on the surface for decoration.

         

      3. Bake:
        • Place the pan in a cold oven (do not preheat) and bake at 200°C (392°F) for 50-55 minutes until the bread is golden brown with a crispy crust.

     

    1. Cool and Serve:
      • Remove from the oven and let the bread cool slightly before slicing. Enjoy warm or at room temperature.

    Serving Suggestions

      • Pair with soups, salads, or simply enjoy with butter and jam for breakfast.

     

    • This bread makes excellent sandwiches or toast.

    Cooking Tips

      • Use Fresh Yeast: Ensure your yeast is active by checking the expiration date. If in doubt, let it sit in warm water with a pinch of sugar for 5 minutes to see if it foams.
      • Adjust Flour as Needed: Depending on the humidity and flour type, you might need a bit more or less. The dough should be sticky but manageable.

     

    • Add Seeds or Nuts: Customize with sunflower seeds, pumpkin seeds, or chopped nuts for added texture.

    Nutritional Benefits

      • Wholemeal Flour: Adds fiber and nutrients, making this bread healthier and more filling.
      • Olive Oil: A source of healthy fats, adding richness and moisture to the bread.

     

    Dietary Information

    • Vegan-Friendly: This bread contains no animal products.
    • Low-Sugar: Contains only natural sugars from the flour, making it suitable for low-sugar diets.

    Nutritional Facts (per slice, approximately 12 slices per loaf)

      • Calories: 150

     

      • Protein: 4 g
      • Carbohydrates: 25 g
      • Fat: 4 g

     

    Storage Tips

    • Room Temperature: Store in a bread box or sealed bag at room temperature for up to 3 days.
    • Freezing: Wrap in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
  • Crispy Baked Chickpea Patties

    Crispy Baked Chickpea Patties

    Crispy Baked Chickpea Patties

    Table of Contents

    Ingredients

    For the Chickpea Patties:

      • Chickpeas (cooked) – 1 can (240 g | 9 oz | 1½ cups)
      • Ground flaxseed – 3 tablespoons
      • Paprika – ½ teaspoon
      • Garlic powder – ¼ teaspoon
      • Baking powder – 1 teaspoon
      • Oil – 1 tablespoon (olive or vegetable oil)
      • Salt – to taste
    • Vegetable oil spray – for baking

    Step-by-Step Instructions

    1. Prepare the Chickpea Mixture:

      • Drain and rinse the chickpeas: Start by draining and rinsing 1 can of chickpeas (240 g). This helps remove any excess sodium or preservatives from the canning liquid.
      • Mash the chickpeas: Place the chickpeas in a large bowl and mash them using a fork or potato masher. You can leave some texture, so the patties have a bit of bite, or mash them completely for a smoother consistency.

    2. Add Flaxseed and Seasoning:

    • Prepare the flaxseed mixture: In a small bowl, combine 3 tablespoons of ground flaxseed with 6 tablespoons of water. Stir well and let the mixture sit for about 5-10 minutes until it thickens. This will act as a binder for the patties, similar to how eggs work in traditional recipes.
    • Season the chickpeas: Add the thickened flaxseed mixture to the mashed chickpeas. Then, season with ½ teaspoon of paprika, ¼ teaspoon of garlic powder, 1 teaspoon of baking powder, 1 tablespoon of oil, and salt to taste. Stir the mixture until all ingredients are well combined.

    3. Form the Patties:

      • Shape the patties: Using your hands, take about 2 tablespoons of the chickpea mixture and shape it into small, round patties. You should be able to form 6-8 patties, depending on the size.
    • Place on a baking sheet: Line a baking sheet with parchment paper or lightly grease it with vegetable oil spray. Place the chickpea patties on the prepared sheet, ensuring they are spaced apart.

    4. Bake the Patties:

      • Preheat the oven: Preheat your oven to 200°C (400°F).
      • Bake the patties: Spray the tops of the patties lightly with vegetable oil spray to help them crisp up in the oven. Bake for 20-25 minutes, flipping halfway through, until the patties are golden brown and crispy on both sides.
    • Cool slightly: Once baked, remove the patties from the oven and allow them to cool slightly before serving. This helps them firm up and hold their shape.
    See also  Pineapple and Apple Puff Pastry Tart with Cinnamon and Pomegranate

    Cooking Tips

      • Don’t Overmash: Leaving some chunks of chickpeas in the mixture will give your patties a nice texture and prevent them from becoming too mushy.
      • Add Extra Flavor: Feel free to add more spices or herbs like cumin, coriander, or fresh parsley to the chickpea mixture for added flavor. You can also mix in finely diced vegetables like onions or bell peppers for more texture.
    • Pan-Frying Option: If you prefer a crisper exterior, you can pan-fry the patties in a skillet with a small amount of oil instead of baking them. Cook them for 3-4 minutes on each side until golden and crispy.
    • Serving Ideas: These chickpea patties are versatile and can be enjoyed in many ways. Serve them in pita bread with a dollop of hummus, on top of a fresh salad, or as a burger with your favorite toppings.

    Storage

      • Refrigeration: Store any leftover patties in an airtight container in the refrigerator for up to 3-4 days. Reheat them in the oven or on a skillet to restore their crispy texture before serving.
    • Freezing: The patties freeze well. After baking, allow them to cool completely, then place them in a freezer-safe container or bag. They can be frozen for up to 2 months. When ready to eat, thaw them overnight in the refrigerator and reheat in the oven until warmed through and crispy.
  • Cheesy Potato Sticks: Crispy, Golden, and Irresistibly Delicious

    Cheesy Potato Sticks: Crispy, Golden, and Irresistibly Delicious

    Cheesy Potato Sticks: Crispy, Golden, and Irresistibly Delicious

    Table of Contents

    Ingredients:

      • 400 grams of potatoes
      • 90 grams of cheddar or Edam cheese (to taste)
    • 90 grams of cornstarch
    • 1/4 teaspoon salt (if needed)

    Instructions:

    1. Boil Potatoes:

      • Start by peeling and boiling 400 grams of potatoes in a pot of water until they are soft and can be easily mashed. This should take about 15-20 minutes, depending on the size of the potato pieces.
    • Drain the water and let the potatoes cool slightly.

    2. Mash Potatoes:

    • Once the potatoes have cooled a bit, place them in a bowl and mash thoroughly until they are smooth and free of lumps. You can use a potato masher or fork to do this.

    3. Add Salt:

      • Taste the mashed potatoes, and if needed, add 1/4 teaspoon of salt to enhance the flavor. This step can be adjusted based on the saltiness of the cheese you are using.

    4. Add Cheese:

    • Grate 90 grams of cheddar or Edam cheese and mix it into the mashed potatoes. The cheese will add a rich, savory flavor to the mixture.

    5. Add Cornstarch:

    • Add 90 grams of cornstarch to the potato and cheese mixture. Cornstarch helps to bind the ingredients together and gives the sticks a light, crispy texture.
    See also  CRISPY CHICKEN STRIPS

    6. Mix Together:

      • Mix all the ingredients until they are well combined and a smooth dough forms. The dough should be soft and pliable, but not sticky. If it’s too sticky, you can add a little more cornstarch.

    7. Prepare Plastic:

    • Place a piece of plastic wrap or parchment paper on a flat surface. This will make it easier to shape and cut the dough without sticking.

    8. Flatten Dough:

    • Place the dough onto the plastic wrap and flatten it out to your desired thickness. For best results, aim for about 1/4 inch thick. You can use a rolling pin or just press it down with your hands.

    9. Heat Oil:

      • In a frying pan, heat coconut oil over medium to low heat. The ideal temperature is around 170°C (338°F). The oil should be hot enough to fry the sticks to a golden brown, but not so hot that it burns them.

    10. Cut Sticks:

    • Once the dough is flattened, use a knife or pizza cutter to cut it into stick shapes. You can make them as long or short as you like, but try to keep them even so they fry uniformly.

    11. Fry Sticks:

    • Carefully place the cut sticks into the hot oil and fry them until they are golden brown. Make sure to fry them evenly on all sides, flipping them as needed. This should take about 2-3 minutes per side.

    12. Drain Oil:

      • Once the sticks are golden and crispy, remove them from the pan and place them on a paper towel to drain any excess oil.
    See also  Soft and Fluffy Cinnamon-Walnut Rolls with Cream Cheese Frosting

    Serve:

    Enjoy your delicious, crispy Cheesy Potato Sticks! Serve them warm with your favorite dipping sauce, such as ketchup, spicy mayo, or garlic aioli.

  • Zucchini, Potato, and Rice Frittata

    Zucchini, Potato, and Rice Frittata

    Zucchini, Potato, and Rice Frittata

    Table of Contents

    Ingredients:

      • Chicken Eggs: 5 eggs
      • Water: 2 glasses (for boiling)
      • Zucchini: 1, diced
      • Salt: 2 teaspoons (or to taste)
      • Potatoes: 2-3, peeled and diced
      • Olive Oil: 3 tablespoons
      • Rice: 1 cup
      • Onion: 1, finely chopped
      • Green Onion: 1-2 stalks, chopped
      • Parsley: 1 tablespoon, chopped
    • Flour: 2 tablespoons

    Directions:

      1. Prepare the Vegetables and Rice:
          • Boil 1 cup of rice in 2 glasses of hot water for 10 minutes, then drain excess liquid.
          • Meanwhile, sauté 1 diced zucchini and 2-3 diced potatoes in 2 tablespoons of olive oil for 3-4 minutes.

         

        • Set aside the sautéed vegetables.
      2. Prepare the Egg Mixture:
          • Boil 3 eggs in water, peel, and chop them into small pieces.

         

        • In a large bowl, beat 2 raw eggs, then mix in 2 tablespoons of flour, salt to taste, chopped onions, green onions, parsley, and the chopped boiled eggs.
      3. Combine and Cook:
          • Add the sautéed zucchini, potatoes, and cooked rice to the egg mixture. Mix well to combine.

         

        • Heat a pan with olive oil and pour the mixture into the pan.
        • Cook the frittata on medium heat for about 5 minutes or until golden and set.
      1. Finish and Serve:
        • Flip or bake in the oven for an additional 5 minutes at 180°C (350°F) until fully cooked through.
        • Slice and serve hot.

    Serving Suggestions:

    • Serve with a side salad or fresh sliced tomatoes for a complete meal.
    • Enjoy with a dollop of sour cream or a sprinkle of grated cheese.
    See also  Quick Crumb Cake Recipe

    Cooking Tips:

      • Use a non-stick pan for easier flipping and even cooking.
    • Add any leftover vegetables you have on hand, such as bell peppers or spinach, for extra flavor and nutrition.

    Nutritional Benefits:

      • Eggs are a great source of protein and essential vitamins like B12 and D.
      • Zucchini is low in calories and high in vitamins, including vitamin A and C.
    • Rice adds carbohydrates for energy, while potatoes contribute fiber and potassium.

    Dietary Information:

      • Vegetarian-friendly, but can be adapted to include your choice of protein like diced chicken or sausage.
      • Gluten-free if you substitute regular flour with a gluten-free option.

    Nutritional Facts (Per Serving):

      • Calories: 280
      • Protein: 9g
      • Carbohydrates: 34g
    • Fat: 10g
    • Fiber: 4g

    Storage:

      • Store leftovers in an airtight container in the refrigerator for up to 3 days.
    • Reheat in the microwave or oven before serving.
  • Easy Homemade Flatbreads

    Easy Homemade Flatbreads

    Easy Homemade Flatbreads

    Table of Contents

    Ingredients

      • 11.5 ounces (320 grams) all-purpose flour or bread flour
      • 1 teaspoon baking powder
      • 1/2 teaspoon salt
      • 5 fluid ounces (150 ml) boiling water
      • 1 egg
      • 1 teaspoon ground red pepper
      • 1 ounce (30 grams) parsley, finely chopped
      • 1 tablespoon olive oil (plus more for greasing and brushing)
      • 1 tablespoon flour
      • Black pepper, to taste
    • 1/4 teaspoon garlic powder

    Directions

      1. Prepare the Dry Ingredients:
          • Place 11.5 ounces (320 grams) of all-purpose flour or bread flour in a bowl.
          • Add 1 teaspoon baking powder and 1/2 teaspoon salt, and stir everything together.

         

      2. Add Wet Ingredients:
          • Pour 5 fluid ounces (150 ml) of boiling water into the flour mixture.
          • Break one egg into the bowl.

         

        • Add 1 teaspoon ground red pepper and finely chopped parsley.
      3. Mix and Knead the Dough:
          • Mix well with a spoon.

         

        • Add 1 tablespoon of olive oil to the dough and knead with your hands. If the dough is too sticky, add some more flour.
      4. Rest the Dough:
          • Grease a baking dish with olive oil.

         

        • Roll the dough into a roll and divide into 8 parts.
        • Roll each piece into a ball and place in the baking dish. Brush with olive oil, cover, and leave to rest for 30 minutes.
      1. Prepare the Garlic Mixture:
        • In a small container, mix 1 tablespoon of olive oil and 1 tablespoon of flour.
        • Add a little black pepper and 1/4 teaspoon garlic powder, and mix everything well.
      1. Shape the Flatbreads:
          • Grease the counter with olive oil and roll out each ball of dough to about 6 inches (15 cm) in diameter.
          • Brush the dough with the garlic mixture.
          • Cut the dough and roll it into a cone shape. Press the edges together and flatten slightly with your hand.

         

        • Repeat these steps with the rest of the dough.
        • Place the prepared dough in a baking dish, cover, and let rest for another 15 minutes.
    1. Roll and Fry the Flatbreads:
        • Roll out each flatbread to 7 inches (18 cm) in diameter with a rolling pin before frying.
        • Heat a frying pan over medium heat and grease it with oil.
        • Place a flatbread in the pan and cook for 2-3 minutes. Brush the top side with oil, then turn it over and cook for another 2 minutes, until golden brown.

       

      • Repeat with the remaining flatbreads.

    Serving Suggestions

      • Serve warm with meat dishes or soups.
    • Enjoy with a side of fresh salad or dips like hummus.

    Cooking Tips

      • Make sure to roll out the dough evenly for even cooking.
      • Adjust the seasoning in the garlic mixture to your taste.

    Nutritional Benefits

    • Parsley: Rich in vitamins A, C, and K, and antioxidants.
    • Olive Oil: Provides healthy fats and adds a rich flavor.

    Dietary Information

      • Vegetarian

    Nutritional Facts (per serving, makes 8 servings)

      • Calories: 180kcal
      • Carbohydrates: 25g
      • Protein: 5g
      • Fat: 7g
      • Saturated Fat: 1g
      • Cholesterol: 35mg
      • Sodium: 150mg
      • Potassium: 80mg
      • Fiber: 1g
      • Sugar: 1g
      • Vitamin A: 200IU
      • Vitamin C: 5mg
    • Calcium: 40mg
    • Iron: 2mg

    Storage

  • Cheesecake with Cherry Confit and Rocher Chocolate Glaze

    Cheesecake with Cherry Confit and Rocher Chocolate Glaze

    Cheesecake with Cherry Confit and Rocher Chocolate Glaze

    Table of Contents

    Ingredients

    For the Cheesecake:

    • 120 g cream
    • Ezoic
    • 100 g sugar
    • or
    • 12 g powdered gelatin + 60 g water12 g sheet gelatin (140 bloom)
    • 300 g cream cheese
    • 1 tsp vanilla paste

    For the Cherry Confit:

      • 100 g cherries
      • 1 tsp sugar
      • 1 tsp cornstarch

    For the Rocher Chocolate Glaze:

      • 250 g chocolate
      • 70 g vegetable oil
      • Crushed nuts or freeze-dried berries (for texture and flavor)

    Step-by-Step Instructions

    Step 1: Prepare the Cheesecake Base

      1. Prepare the gelatin:
          • If using sheet gelatin, soak it in cold water for about 5-10 minutes until soft. Once softened, gently squeeze out the excess water and set aside.
          • If using powdered gelatin, mix it with 60 g of cold water and let it bloom for 5-10 minutes. It will swell and absorb the water, becoming thick.

        Ezoic

      2. Heat the cream and sugar:
        In a small saucepan, combine 120 g of cream and 100 g of sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is warm (do not boil).
      3. Dissolve the gelatin:
        Remove the cream mixture from the heat. Add the soaked or bloomed gelatin and stir until completely dissolved.
      1. Prepare the cream cheese mixture:
        In a large bowl, beat 300 g of cream cheese with a mixer until smooth and creamy. Add 1 teaspoon of vanilla paste and mix until combined.
      2. Combine the mixtures:
        Slowly pour the warm cream and gelatin mixture into the cream cheese, beating continuously until smooth and well combined. The result should be a velvety, creamy cheesecake batter.
      3. Chill the cheesecake:
        Pour the cheesecake mixture into a prepared cake ring or mold, smoothing the top with a spatula. Chill the cheesecake in the refrigerator for at least 4 hours, or until set.

    Step 2: Make the Cherry Confit

      1. Prepare the cherries:
        In a small saucepan, combine 100 g of cherries (pitted and halved) with 1 teaspoon of sugar. Cook over medium heat for about 5-7 minutes, until the cherries release their juices and soften.
      2. Thicken the confit:
        In a small bowl, dissolve 1 teaspoon of cornstarch in a tablespoon of water. Add this mixture to the cherries and cook for another 1-2 minutes, stirring constantly, until the cherry mixture thickens into a jam-like consistency.
      3. Cool the confit:
        Once thickened, remove the confit from the heat and let it cool completely. Set it aside for later assembly.

    Step 3: Prepare the Rocher Chocolate Glaze

      1. Melt the chocolate:
        In a heatproof bowl, melt 250 g of chocolate over a double boiler or in the microwave in 30-second intervals, stirring between each interval, until smooth and fully melted.
      2. Add the oil:
        Stir in 70 g of vegetable oil into the melted chocolate. This will give the glaze a smooth, glossy finish and help it harden with a perfect snap when chilled.
      3. Add texture:
        For a classic Rocher texture, stir in crushed nuts (such as hazelnuts, almonds, or walnuts) or freeze-dried berries into the chocolate glaze. Mix until the added ingredients are evenly distributed throughout the glaze.

    Step 4: Assemble the Cheesecake

      1. Spread the cherry confit:
        Once the cheesecake has set and the confit is cooled, carefully spread the cherry confit over the top of the cheesecake in an even layer. Make sure the confit is evenly distributed.
      2. Glaze the cheesecake:
        After spreading the confit, gently pour the Rocher chocolate glaze over the cheesecake, allowing it to cover the top and drip down the sides for a dramatic effect. The glaze will harden as it cools, creating a crunchy outer shell.
      3. Chill the cheesecake again:
        Place the glazed cheesecake back in the refrigerator for at least 1 hour to allow the glaze to set completely before serving.

    Step 5: Serve

    When ready to serve, remove the cheesecake from the mold or ring carefully, slice it into pieces, and enjoy the combination of creamy cheesecake, tangy cherry, and crunchy chocolate. Garnish with extra nuts, berries, or a dusting of powdered sugar for a beautiful presentation.

    Cooking Tips

      • Cheesecake Consistency: For an ultra-smooth and creamy cheesecake, make sure the cream cheese is at room temperature before mixing. Cold cream cheese can result in lumps in the batter.
    • Gelatin Activation: Always dissolve gelatin in warm (but not boiling) liquid to ensure it activates properly. If the liquid is too hot, the gelatin’s setting properties may be compromised.
    • Glaze Texture: You can customize the texture of the Rocher glaze by using different types of nuts or freeze-dried fruits. For example, hazelnuts provide a classic Ferrero Rocher-like crunch, while freeze-dried raspberries or strawberries add a tangy burst of flavor.
  • The Best Homemade Poppy Seed Milk Bread

    The Best Homemade Poppy Seed Milk Bread

    The Best Homemade Poppy Seed Milk Bread

    Table of Contents

    Ingredients

    For the Dough:

    • 480-500g (3¾-4 cups) wheat flour, divided
    • 5g (1½ teaspoons) dry yeast
    • 24g (2 tablespoons) sugar
    • 15g (2 tablespoons) poppy seeds
    • 5g (1 teaspoon) baking powder
    • 15ml (1 tablespoon) apple cider vinegar
    • 3g (½ teaspoon) salt
    • 1 large egg, room temperature
    • 25ml (2 tablespoons) vegetable oil
    • 200ml (¾ cup + 1 tablespoon) warm milk
    • 50g (3½ tablespoons) butter, softened

    For the Egg Wash:

    • 1 egg yolk
    • 15ml (1 tablespoon) milk

    Instructions

    1. Prepare the Dry Ingredients:
    • Sift 250g (2 cups) of the wheat flour into a large mixing bowl
    • Add dry yeast, sugar, poppy seeds, and baking powder
    • Mix well to combine
    1. Combine Wet Ingredients:
    • Add apple cider vinegar, salt, room temperature egg, and vegetable oil
    • Pour in warm milk (temperature should be around 110°F/43°C)
    • Mix thoroughly until well combined
    1. Form the Dough:
    • Gradually add remaining 230-250g (1¾-2 cups) flour
    • Knead until the dough becomes soft and non-sticky
    • Incorporate softened butter while kneading
    • Continue kneading until dough becomes smooth and elastic (about 10-12 minutes)
    1. First Rise:
    • Grease a large bowl with vegetable oil
    • Place dough in the bowl and cover with a clean kitchen towel
    • Let rise in a warm place for 50-60 minutes or until doubled in size
    1. Shape the Rolls:
    • Punch down the dough and divide into 4 equal portions
    • Roll each portion into a smooth ball
    • Place each ball into greased individual baking dishes
    • Cover and let rise for 20-25 minutes
    1. Bake:
    • Preheat oven to 180°C (360°F)
    • Mix egg yolk with milk for egg wash
    • Brush tops with egg wash
    • Bake for 25-30 minutes until golden brown
    See also  You’ve Never Eaten Such a Delicious Avocado! Healthy and Very Tasty!

    Timing

    • Prep Time: 30 minutes
    • Rising Time: 70-85 minutes
    • Baking Time: 25-30 minutes
    • Total Time: 2 hours 25 minutes

    Nutritional Information

    (Per roll)

    • Calories: 385
    • Protein: 9g
    • Carbohydrates: 52g
    • Fat: 16g
    • Fiber: 2g
    • Sugar: 8g

    Pro Tips and Tricks

    1. Temperature Matters:
    • Ensure all ingredients are at room temperature
    • Milk should be warm (110°F/43°C) to activate yeast properly
    • Keep dough in a draft-free environment while rising
    1. Kneading Technique:
    • Knead until the dough passes the “window pane test”
    • Add butter gradually after initial gluten development
    • Use bench scraper for easier handling
    1. Rising Success:
    • Create a warm environment by preheating oven to lowest setting, then turning off
    • Place dough nearby warm (not hot) oven
    • Don’t rush the rising process

    Variations and Substitutions

    • Dairy-Free Version:
    • Replace milk with almond milk
    • Use dairy-free margarine instead of butter
    • Results will be slightly less rich but still delicious
    • Seed Variations:
    • Substitute poppy seeds with sesame seeds
    • Try a mixture of seeds (sunflower, flax, chia)
    • Add caraway seeds for a traditional flavor
    • Enrichment Options:
    • Add 2 tablespoons honey for sweeter bread
    • Include 2 tablespoons potato flour for extra softness
    • Mix in 2 tablespoons milk powder for richer flavor
  • Keto Garlic Flatbreads

    Keto Garlic Flatbreads

    Keto Garlic Flatbreads

    Table of Contents

    Ingredients:

    • 1 cup almond flour
    • 2 large eggs
    • 2 cloves garlic, minced
    • 1/4 cup grated Parmesan cheese
    • 2 tablespoons olive oil
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon dried oregano (optional)
    • 1/2 teaspoon dried basil (optional)
    • Butter or olive oil for brushing (optional)
    • Fresh parsley, chopped (optional)

    Instructions:

      1. Preheat the Oven:
        • Preheat your oven to 350°F (175°C).
        • Line a baking sheet with parchment paper
      1. Mix Dry Ingredients:
        • In a mixing bowl, whisk together the almond flour, baking powder, salt, minced garlic, grated Parmesan cheese, and optional dried herbs (oregano and basil).
      2. Combine Wet Ingredients:
          • In a separate bowl, beat the eggs.

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        • Add the eggs and olive oil to the dry ingredients mixture. Stir until well combined and a dough forms.
      3. Shape the Flatbreads:
          • Divide the dough into 4 equal portions.

         

        • Place each portion of dough onto the prepared baking sheet. Using your hands or a rolling pin, flatten each portion of dough into a thin, flatbread shape.
      4. Bake:
          • Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the flatbreads are cooked through.

         

      5. Optional Garnish:
        • Once baked, brush the flatbreads with melted butter or olive oil and sprinkle with chopped fresh parsley for added flavor.
      1. Serve:
        • Let the flatbreads cool slightly before serving.
        • Enjoy your Keto Garlic Flatbreads as a side dish or as a base for your favorite toppings!

    Serving Suggestions:

      • Serve with a side of marinara sauce or your favorite dip.
      • Use as a base for mini pizzas, topping with cheese, vegetables, and meats.
    • Pair with soups or salads for a complete meal.

    Cooking Tips:

      • Make sure to flatten the dough evenly to ensure even cooking.
      • For extra crispiness, you can bake the flatbreads a few minutes longer.
  • Classic Pasta Casserole with COW Meat Sauce and Cheesy Béchamel

    Classic Pasta Casserole with COW Meat Sauce and Cheesy Béchamel

    Classic Pasta Casserole with COW Meat Sauce and Cheesy Béchamel

    Table of Contents

    Ingredients:

    For the Pasta:

      • 8 oz (250g) pasta
    • A pinch of salt

    For the COW Meat Sauce:

      • 2 tbsp oil
      • 1 onion, finely chopped
      • 2 cloves garlic, grated
      • 16 oz (450g) ground beef
      • 2 tbsp tomato paste
      • A pinch of salt
      • A pinch of black pepper
      • 1 tsp dried oregano

    For the Béchamel Sauce:

      • 2 oz (60g) butter
      • 2 tbsp all-purpose flour
      • 14 fl oz (400ml) milk
      • ½ tsp black pepper
      • ½ tsp nutmeg
      • 10 oz (300g) cheddar cheese, grated (reserve 3 oz/100g for topping)

     

    Directions:

    Cook the Pasta:

    1. Bring a saucepan of water to a boil. Add a pinch of salt and 8 ounces (250g) of pasta.
    2. Cook according to the package instructions, stirring occasionally. Once done, drain the pasta and set it aside.

    Prepare the Meat Sauce:

      1. Heat 2 tablespoons of oil in a large frying pan over medium heat.
      1. Add the finely chopped onion and sauté until soft and translucent, about 3-4 minutes.
      2. Grate 2 cloves of garlic and add to the pan, cooking for another minute while stirring to avoid burning.
      3. Add 16 ounces (450g) of ground beef, breaking it up with a spatula as it cooks. Stir until the meat is browned and no large chunks remain.
    1. Stir in 2 tablespoons of tomato paste, mixing it well with the beef and onions.
    2. Season with a pinch of salt, black pepper, and 1 teaspoon of oregano. Let the sauce simmer for about 10 minutes for the flavors to combine.

    Make the Béchamel Sauce:

      1. In a clean saucepan, melt 2 ounces (60g) of butter over medium heat.
      1. Add 2 tablespoons of flour and stir constantly for about 1 minute to cook the raw taste out of the flour.
      2. Slowly pour in 14 fluid ounces (400ml) of milk while whisking to avoid lumps.
      3. Continue whisking until the sauce thickens, about 3-4 minutes.
    1. Season the béchamel with ½ teaspoon of black pepper and ½ teaspoon of nutmeg.
    2. Once the sauce is smooth and thickened, remove from heat and stir in 7 ounces (200g) of the grated cheddar cheese, reserving the rest for topping.
    See also  CASTELLA CAKE

    Assemble the Casserole:

      1. Preheat your oven to 360°F (180°C).
      1. In a large bowl, combine the cooked pasta with the cheesy béchamel sauce, mixing well to coat all the pasta evenly.
      2. Take a baking dish and layer the bottom with half of the cheesy pasta mixture, pressing down gently with a spatula to form an even layer.
      3. Add a layer of the meat sauce on top of the pasta.
    1. Repeat the layers, adding another layer of the cheesy pasta followed by the remaining meat sauce.
    2. Sprinkle the reserved 3 ounces (100g) of cheddar cheese evenly over the top of the casserole.

    Bake the Casserole:

      1. Place the baking dish in the preheated oven and bake for about 30 minutes, or until the top is golden and bubbly.
    1. Once done, remove from the oven and let the casserole rest for a few minutes before serving.

    Serving Suggestions:

      • Serve with a fresh side salad and a slice of garlic bread for a complete meal.
      • A light sprinkle of fresh herbs like parsley or basil will enhance the flavors when serving.

    Cooking Tips:

      • Prevent Lumpy Béchamel: Constant whisking while adding milk ensures a smooth and lump-free béchamel sauce.
      • Meat Substitute: You can substitute ground beef with ground turkey or plant-based meat for a lighter version.
      • Extra Cheesy: Feel free to mix in other cheeses like mozzarella or parmesan for an extra cheesy flavor.

    Nutritional Benefits:

    • Protein-Rich: Ground beef and cheese provide a great source of protein.
    • Calcium Boost: The cheddar and béchamel sauce deliver calcium essential for bone health.
    • Comfort Food: This hearty dish is satisfying, providing energy with its balanced combination of carbs, fats, and proteins.
  • Homemade Bread

    Homemade Bread

    Homemade Bread

    Table of Contents

    Ingredients:

      • 1 cup (240ml) Warm water (105°F / 40°C)
      • 1 tablespoon (15g) Granulated sugar
      • 1 packet (2 1/4 teaspoons) Active dry yeast (about 8g)
      • 3 tablespoons (45ml) Olive oil
      • 3 cups (350g) All-purpose flour
      • 1 teaspoon (5g) Salt
      • 1 tablespoon (15g) White sesame seeds
      • 1 tablespoon (15g) Black sesame seeds (optional)

    Instructions:

      • Activate Yeast: In a small bowl, combine warm water, sugar, and yeast. Let stand for 5-10 minutes, or until foamy.
      • Combine Ingredients: In a large bowl, whisk together flour and salt.
      • Add Yeast Mixture: Pour the activated yeast mixture and olive oil into the flour mixture.
      • Knead Dough: Stir with a wooden spoon until a dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
      • First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm, draft-free place for 1-1.5 hours, or until doubled in size.
      • Shape Bread:
        • For loaves: Punch down the dough and divide in half. Shape each half into a loaf and place in two greased loaf pans.
        • For rolls: Punch down the dough and divide into 12-15 pieces. Shape each piece into a ball and place on a baking sheet lined with parchment paper.
    • Second Rise: Cover the loaves or rolls with a clean kitchen towel and let rise for another 30 minutes.
    • Bake: Preheat oven to 375°F (190°C).
        • For loaves: Bake for 25-35 minutes, or until golden brown and internal temperature reaches 190-200°F.
        • For rolls: Bake for 15-20 minutes, or until golden brown.

       

    • Cool: Let the bread or rolls cool on a wire rack for 10 minutes before slicing and serving.

    Serving Suggestions:

      • Serve warm with butter and jam.
      • Enjoy with soups, stews, or salads.
      • Use for sandwiches or toast.

     

    Cooking Tips:

      • For enriched bread, add 2 tablespoons of melted butter to the dough.
      • Add herbs like rosemary or oregano to the dough for extra flavor.

     

    • Sprinkle with sesame seeds before baking for added texture.
    • For softer bread, let it cool completely before slicing.

    Nutritional Benefits:

     

      • Good source of carbohydrates for energy.
      • Provides some protein and fiber.
      • Contains B vitamins.

     

    Dietary Information:

      • Vegetarian
      • Can be made vegan by omitting honey (if used).

     

    Nutritional Facts (per slice – approximate):

      • Calories: 70-80
      • Protein: 2-3g