Category: quick and easy recipe

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. 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.

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.

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.

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

 

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. 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. 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.

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.

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

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. 1. Heat 2 tablespoons of oil in a large frying pan over medium heat.

1. 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. 1. In a clean saucepan, melt 2 ounces (60g) of butter over medium heat.

1. 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.

Assemble the Casserole:

1. 1. Preheat your oven to 360°F (180°C).

1. 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. 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.

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