Category: quick and easy recipe

Baked Cabbage with Cheese and Creamy Sauce

Ingredients:

• • Cabbage: 1 medium head
  • Olive oil: 50 ml

• • Salt: 1 teaspoon
  • Ground black pepper: to taste
  • Red pepper: to taste

• • Herbs de Provence: to taste
  • Garlic: 2 cloves, minced
  • Chili peppers: 0.5 pcs, finely chopped

• • Cheese: 80 g, grated
  • Butter: 40 g
  • Flour: 1 tablespoon

• • Milk: 100 ml (additional if needed)
  • Nutmeg: a pinch
  • Salt: to taste

Instructions:

1. Prepare the Cabbage:
   • Cut the cabbage into 1.5-2 cm thick slices.
2. Season the Cabbage:
   • • In a small bowl, mix the olive oil, salt, ground black pepper, red pepper, Herbs de Provence, and minced garlic.

    

   • Brush the cabbage slices with the seasoned oil mixture.
3. Bake the Cabbage:
   • • Preheat the oven to 180°C (350°F).

    

   • Place the seasoned cabbage slices on a baking sheet and bake for 35-40 minutes.
4. Add Cheese and Bake Again:
   • • After baking, sprinkle the grated cheese over the cabbage slices.

    

   • Return the cabbage to the oven and bake for another 5-7 minutes until the cheese is melted and golden.
5. Prepare the Creamy Sauce:
   • • In a saucepan, melt the butter over medium heat.

    

   • • Add the flour and stir constantly for about 1 minute to form a roux.
     • Gradually add the milk, stirring continuously to avoid lumps.
     • Add a pinch of nutmeg and salt to taste.

    

   • If the sauce is too thick, add a little more milk to reach the desired consistency.
6. Serve:
   • • Once the cabbage is done, remove it from the oven and drizzle the creamy sauce over the top.

    

   • Optionally, garnish with finely chopped chili peppers for an extra kick.
7. Enjoy:
   • • Serve hot and enjoy this delicious baked cabbage dish!

    

Serving Suggestions:

• • Serve as a main dish with a side of roasted potatoes or quinoa.
  • Pair with grilled chicken or fish for a balanced meal.

• Enjoy it as a side dish with a fresh green salad.

Cooking Tips:

• • Make sure to cut the cabbage slices evenly to ensure they cook evenly.
  • You can prepare the seasoned oil mixture in advance and store it in the refrigerator for up to a week.

• For a spicier dish, increase the amount of chili pepper or add a dash of hot sauce to the sauce.

Nutritional Benefits:

• • High in fiber, which aids digestion.
  • Rich in vitamins C and K from the cabbage.

• Contains healthy fats from olive oil and butter.
• Cheese provides a good source of calcium and protein.

Dietary Information:

• • Vegetarian

• Gluten-free if you use gluten-free flour for the sauce
• Can be made dairy-free by using vegan cheese and butter alternatives

Storage:

• • Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheat in the oven or microwave before serving.
• Not recommended for freezing as the texture may change upon thawing.

Apple Shortcrust Pastry Tart

Ingredients

For the Shortcrust Pastry:

• • 2 eggs
  • 50g sugar

• • 80ml oil
  • 8g baking powder
  • 300g flour

For the Filling:

• • 2 apples, grated
  • 2 tablespoons sugar
  • 1 tablespoon butter

• A little cinnamon
• 1 tablespoon apricot jam

For the Icing:

• • 1 egg white

• 125g icing sugar
• 2 tablespoons apricot jam

Instructions

Prepare the Filling

1. Grate the Apples:
   • • Grate 2 apples into a bowl.

    

2. Mix Filling Ingredients:
   • • Add 2 tablespoons of sugar, a little cinnamon, and 1 tablespoon of butter to the grated apples.
     • Mix well and set aside.

    

Prepare the Shortcrust Pastry

1. Mix Wet Ingredients:
   • • In a large bowl, beat 2 eggs with 50g of sugar until well combined.
     • Add 80ml of oil and mix well.

    

2. Add Dry Ingredients:
   • • Mix in 8g of baking powder and 300g of flour.
     • Knead the dough until it forms a smooth, non-sticky ball.

    

3. Roll Out the Dough:
   • • Roll out the dough on a floured surface to fit a tart mold with a diameter of 18/27 cm.
     • Place the dough into the greased tart mold, pressing it into the edges and trimming any excess.

    

Assemble and Bake

1. 1. Add the Filling:
      • • Spread the apple filling evenly over the pastry base.
        • Drizzle 1 tablespoon of apricot jam over the top.

       

   2. Bake the Tart:
      • Place the tart in a preheated oven at 180°C (350°F) and bake for approximately 40 minutes, or until the pastry is golden brown and the filling is set.

Prepare the Icing

1. Mix Icing Ingredients:
   • • In a small bowl, beat 1 egg white until frothy.
     • Gradually add 125g of icing sugar, beating until smooth.
     • Stir in 2 tablespoons of apricot jam.

    

Finish the Tart

1. Ice the Tart:
   • • Once the tart has cooled slightly, spread the icing over the top.
     • Let it set for a few minutes before serving.

    

Serving Suggestions

• Serve the tart warm with a scoop of vanilla ice cream or a dollop of whipped cream.
• Pair with a cup of hot tea or coffee for a delightful afternoon treat.

  Origins and Popularity

  Apple tarts have been popular in European cuisine for centuries, especially in France, where tarts with shortcrust pastry, like the “tarte aux pommes,” are a staple in bakeries and homes alike. This dessert has a rustic appeal and is loved worldwide for its simplicity and delicious blend of textures and flavors.

The Best Oatmeal Banana Dessert! A Low-Calorie Delight in Just 5 Minutes!

Ingredients:

• • 120 grams of rolled oats

• • 250 ml warm milk
  • 2 bananas
  • 2 eggs

• • 10 grams of baking powder
  • 3 tablespoons cocoa
  • 100 grams of dark chocolate

• 30 ml milk
• 50 grams chopped nuts (your choice of nuts)

Instructions:

1. Prep the Oats: In a mixing bowl, combine 120 grams of rolled oats with 250 ml of warm milk. Let the mixture sit for 10 minutes, allowing the oats to absorb the milk and soften.
2. Mash the Bananas: In a separate bowl, mash the 2 bananas until smooth. Add the mashed bananas to the oat mixture and stir to combine.
3. Add Eggs and Baking Powder: Crack the 2 eggs into the bowl with the oat and banana mixture. Add 10 grams of baking powder and mix well until all ingredients are thoroughly combined.
4. Incorporate Cocoa: Add 3 tablespoons of cocoa powder to the mixture and stir until the cocoa is fully incorporated and the batter is smooth.
5. Bake: Preheat your oven to 180°C (350°F). Pour the batter into a greased baking dish and spread it evenly. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
6. Prepare the Chocolate Topping: While the dessert is baking, melt 100 grams of dark chocolate with 30 ml of milk in a heatproof bowl over simmering water (double boiler method). Stir until the chocolate is completely melted and smooth.
7. Top with Nuts: Once the dessert is baked, remove it from the oven and let it cool slightly. Pour the melted chocolate over the top and sprinkle with 50 grams of chopped nuts.
8. Serve: Allow the chocolate to set before slicing the dessert into squares. Serve warm or at room temperature.

Lemon Custard Cake with Jam and Coconut Topping

This delightful Lemon Custard Cake is a perfect blend of tart lemon custard and sweet, fluffy cake. Topped with your favorite jam and a sprinkle of shredded coconut, it’s a refreshing and light dessert that’s perfect for any occasion.

Preparation Time

Total Time: 1 hour and 10 minutes
Prep Time: 25 minutes
Cook Time: 45 minutes

Ingredients

For the Lemon Custard:

1 egg
50 g sugar
40 g cornstarch
Juice of 1 lemon
Grated lemon peel
300 ml milk

For the Dough:

2 eggs
100 g sugar
1 packet vanilla sugar
120 ml seed oil
120 ml milk
220 g flour
15 g baking powder

For the Topping:

Your favorite jam (preferably a light-colored variety to complement the lemon)
Shredded coconut for garnish

Instructions

Prepare the Lemon Custard:

Combine Ingredients: In a saucepan, combine the egg, sugar, and cornstarch until smooth.
Add Lemon and Milk: Mix in the lemon juice, grated lemon peel, and milk.
Cook: Cook over medium heat, stirring constantly until the mixture thickens. Once thick, set aside to cool.

Make the Cake Dough:

Preheat Oven: Preheat your oven to 190°C (374°F).
Whisk Wet Ingredients: In a large bowl, whisk together the eggs, sugar, and vanilla sugar until well combined.
Add Oil and Milk: Gradually add the seed oil and milk, continuing to whisk.
Add Dry Ingredients: Sift in the flour and baking powder and mix until the batter is smooth.

Bake the Cake:

First Layer: Pour half of the dough into a greased baking pan and bake in the preheated oven for 15 minutes.
Add Custard: Remove from oven, spread the lemon custard over the baked layer, then top with the remaining dough.
Final Bake: Return to oven and bake for an additional 25 minutes or until a toothpick inserted into the center comes out clean.

Add Toppings and Serve:

Cool Cake: Once the cake is baked, allow it to cool slightly.

Add Jam and Coconut: Brush the top with your chosen jam and sprinkle with shredded coconut.
Final Cool: Let the cake cool completely before slicing to allow the flavors to meld together.

Serving Suggestions

With Tea or Coffee: Serve this cake with a hot cup of tea or coffee for a delightful afternoon treat.
With Fresh Berries: Add a side of fresh berries to complement the lemon flavor.

Cooking Tips

Custard Consistency: Make sure to stir the custard constantly while cooking to avoid lumps.
Smooth Batter: Ensure the cake batter is smooth by sifting the dry ingredients to prevent clumps.

Nutritional Benefits

Lemons: Rich in Vitamin C and antioxidants.
Eggs: Provide high-quality protein and essential nutrients.
Coconut: Adds a touch of healthy fats and fiber.

Dietary Information

Vegetarian: Yes
Gluten-Free: No (can be made gluten-free with suitable flour)
Dairy-Free: No
Storage Tips
Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: Enjoy at room temperature or warm slightly before serving.

Why You’ll Love This Recipe

Refreshing Flavor: The combination of lemon custard and jam provides a fresh and tangy flavor.
Simple Ingredients: Uses common ingredients found in most kitchens.
Perfect for Any Occasion: Ideal for both casual gatherings and special events.

Conclusion

This Lemon Custard Cake with Jam and Coconut Topping is a delightful and refreshing dessert that’s sure to impress. Enjoy the perfect balance of tart and sweet flavors with every bite. Happy baking!

Banana Cake Recipe

Ingredients

• • 3 eggs
  • 100 grams of sugar

• • A pinch of salt
  • 1 teaspoon vanilla essence
  • 200 ml milk (1 glass)

• • 80 grams of sunflower oil (2/5 glass)
  • 300 grams of flour (2 glasses)
  • 10 grams of baking powder (1 tablespoon)

• • Butter (for greasing)
  • 2 tablespoons of sugar
  • 2-3 bananas

Directions

Prepare the Batter:

1. 1. Whisk Eggs and Sugar: In a large mixing bowl, whisk together 3 eggs, 100 grams of sugar, and a pinch of salt until the mixture is light and fluffy.
   2. Add Wet Ingredients: Add 1 teaspoon of vanilla essence, 200 ml of milk, and 80 grams of sunflower oil to the egg mixture. Mix until well combined.
   3. Combine Dry Ingredients: In a separate bowl, sift together 300 grams of flour and 10 grams of baking powder. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.

Prepare the Bananas:

4. Slice Bananas: Peel and slice 2-3 bananas.

Assemble and Bake:

5. 5. Prepare the Baking Dish: Grease a baking dish with butter. Pour half of the batter into the prepared dish.
   6. Add Bananas: Arrange the banana slices evenly over the batter.

5. 5. Add Remaining Batter: Pour the remaining batter over the bananas, spreading it evenly.
   6. Sprinkle Sugar: Sprinkle 2 tablespoons of sugar over the top of the batter for a sweet, crunchy crust.
   7. Bake: Preheat the oven to 180°C (356°F). Bake the cake for 35 minutes, or until a toothpick inserted into the center comes out clean.

Serve:

10. Cool and Serve: Allow the cake to cool slightly before serving. Enjoy warm or at room temperature.

Serving Suggestions

• • With Ice Cream: Serve slices of the banana cake with a scoop of vanilla ice cream.
  • With Tea or Coffee: Enjoy a piece of cake with your favorite tea or coffee for a delightful treat.

Cooking Tips

• Ripe Bananas: Ensure the bananas are ripe for the best flavor and sweetness.
• Even Baking: If using a different size baking dish, adjust the baking time accordingly to ensure even cooking.

Nutritional Benefits

• • Bananas: Provide dietary fiber, vitamins B6 and C, and potassium.

• Eggs: Add high-quality protein and essential nutrients.
• Milk: Adds calcium and protein to the cake.

Dietary Information

• • Vegetarian: This recipe is suitable for vegetarians.

• Gluten-Free Option: Substitute the flour with a gluten-free flour blend to make this recipe gluten-free.

Storage Tips

• Refrigerate: Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
• Freeze: You can freeze the cake for up to 1 month. Thaw in the refrigerator and reheat before serving.

Homemade Fried Dough Recipe

Ingredients:

• • 500 grams of flour (4 cups)
  • 300 milliliters of slightly warm water (1 1/4 cups)

• • 1 tablespoon of honey or sugar
  • 1/2 tablespoon of salt
  • 1 tablespoon dry yeast (7 grams)

• Hot water (for activating the yeast)
• Oil for frying

Directions

1. 1. Activate the Yeast:
      • • In a small bowl, combine the dry yeast with a small amount of hot water and 1 tablespoon of honey or sugar. Let it sit for about 5-10 minutes until frothy.

       

   2. Prepare the Dough:
      • • In a large bowl, mix 500 grams of flour and 1/2 tablespoon of salt.
        • Add the activated yeast mixture and 300 milliliters of slightly warm water.

       

      • Stir until the dough starts to come together, then knead for about 10 minutes until smooth and elastic.
   3. Rest the Dough:
      • • Cover the dough with a clean cloth and let it rest in a warm place for about 1 hour, or until it has doubled in size.

       

   4. Shape and Fry:
      • • Once the dough has risen, punch it down to release the air.
        • Divide the dough into small portions and shape them as desired.

       

      • Heat oil in a frying pan over medium heat.
      • Fry the dough pieces until golden brown on both sides. Remove and drain on paper towels.

Serving Suggestions

• Serve warm with a drizzle of honey or a dusting of powdered sugar.
• Pair with a dipping sauce or your favorite spread for a savory treat.

Cooking Tips

• • Ensure the water is not too hot when activating the yeast to avoid killing it.

• Fry the dough in batches to avoid overcrowding the pan, which can lower the oil temperature.

Nutritional Benefits

• • This recipe provides a good source of carbohydrates for energy.
  • Using honey adds a natural sweetness and some antioxidants.

Dietary Information

• Contains gluten.
• Not suitable for those with gluten allergies or sensitivities.

Nutritional Facts (Per Serving)

• • Calories: 220

• • Protein: 5g
  • Carbohydrates: 40g
  • Fat: 4g

• Fiber: 2g
• Sugar: 2g

Storage

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

• Reheat in the oven or toaster for a crisp texture.

Pear Vanilla Cake with Citrus Zest

Ingredients

In Cups and Grams:

• • 2 eggs
  • A pinch of salt

• • 50 grams sugar (¼ cup)
  • 100 ml milk (⅓ cup + 1 tablespoon)
  • 25 grams melted butter (2 tablespoons)

• • 80 grams flour (⅔ cup)
  • 5 grams baking powder (1 teaspoon)
  • 5 ml vanilla extract (1 teaspoon)

• • Zest of 1 orange
  • Zest of 1 lemon
  • 1-2 pears, sliced

• • 20 ml melted butter (1½ tablespoons, for topping)
  • 1 tablespoon sugar (for topping)
  • Icing sugar (optional, for dusting)

Directions

1. 1. Prepare the Batter:
      • • In a large mixing bowl, whisk together 2 eggs with a pinch of salt and 50 grams of sugar until the mixture is light and frothy.
        • Add 100 ml milk, 25 grams melted butter, and 5 ml vanilla extract. Mix well.
        • Sift in 80 grams of flour and 5 grams of baking powder. Stir until the batter is smooth and free of lumps.

       

      • Fold in the zest of one orange and one lemon to the batter.
   2. Prepare the Pan:
      • • Grease a baking pan with butter, ensuring it is well-coated. Sprinkle some flour over the buttered surface, shaking off the excess.

       

   3. Assemble the Cake:
      • • Pour the batter into the prepared pan. Arrange the pear slices on top of the batter, ensuring they are evenly distributed and fully submerged in the mixture.
        • Drizzle 20 ml of melted butter over the top of the cake and sprinkle with 1 tablespoon of sugar for a caramelized finish.

       

   4. Bake the Cake:
      • • Preheat your oven to 180°C (356°F). Bake the cake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
        • Let the cake cool slightly before dusting with icing sugar, if desired.

       

   5. Serve:
      • Slice the cake and serve it warm or at room temperature. Enjoy the delicate flavors of pear and citrus with a cup of tea or coffee.

Serving Suggestions

• Serve this cake warm with a scoop of vanilla ice cream or a dollop of whipped cream.
• Pair with a hot cup of herbal tea for a light afternoon snack.

Cooking Tips

• • Ensure the eggs are at room temperature for better mixing and a fluffier texture.

• If you prefer a stronger citrus flavor, you can add extra orange or lemon zest.
• To prevent the pear slices from sinking to the bottom, toss them in a bit of flour before adding to the batter.

Nutritional Benefits

• • Pears are a good source of dietary fiber and vitamin C.

• The use of citrus zest adds antioxidants and a fresh, vibrant flavor to the cake.
• This cake is a lighter dessert option, with moderate sugar and fat content.

Dietary Information

• • This recipe is vegetarian.

• To make it dairy-free, substitute the butter with a plant-based alternative and use a non-dairy milk.

Nutritional Facts (per slice, based on 8 slices)

• • Calories: Approximately 180 kcal
  • Protein: 3 grams

• • Carbohydrates: 25 grams
  • Fat: 8 grams
  • Fiber: 2 grams

Storage

• Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
• Reheat slices in the microwave or oven before serving.

Chocolate Banana Oatmeal Dessert

Ingredients:

• • 3 ripe bananas
  • 2 eggs
  • 25g cocoa powder

• 5g baking powder (optional)
• Banana slices or nuts for decoration (optional)

Directions:

1. 1. Preheat the oven: Set your oven to 180°C (350°F) and allow it to preheat while you prepare the dessert.
   2. Prepare the bananas: Peel the bananas and place them in a large mixing bowl. Mash them well with a fork or potato masher until smooth.
   3. Add the eggs: Crack the eggs into the bowl with the mashed bananas. Beat the mixture well until fully combined and slightly frothy.

1. 1. Mix in the cocoa powder: Add the cocoa powder to the banana-egg mixture. Stir until the cocoa is completely incorporated, resulting in a smooth, chocolatey batter.
   2. Optional baking powder: If you desire a slightly fluffier texture, add the baking powder and mix well.
   3. Bake the dessert: Pour the batter into a greased or lined baking dish. Bake in the preheated oven for 35 minutes or until a toothpick inserted into the center comes out clean.

1. Cool and decorate: Allow the dessert to cool in the pan for a few minutes before transferring to a wire rack. Decorate with banana slices or nuts if desired.

Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes

Kcal: 180 kcal (approx.) | Servings: 6 servings

TIPS AND SHARING IDEAS

• • Banana Selection: Use ripe bananas with brown spots for the best sweetness and flavor.
  • Cocoa Variations: You can use dark cocoa powder for a richer chocolate flavor.

• • Optional Add-Ins: Add a handful of chopped nuts, dried fruits, or dark chocolate chips to the batter for extra texture and flavor.
  • Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for a warm treat.
  • Serving Suggestions: Serve this dessert warm with a dollop of Greek yogurt or a drizzle of honey for added sweetness.

• • Vegan Option: To make this recipe vegan, replace the eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) and ensure the baking powder is vegan.
  • Portion Control: Bake the mixture in a muffin tin for individual portions that are easy to serve and great for portion control.
  • Texture Tips: For a fudgier texture, slightly underbake the dessert and allow it to cool completely before slicing.

• Flavor Enhancements: Add a pinch of cinnamon or vanilla extract to the batter for an additional layer of flavor.

Oatmeal, Apple, and Banana Bake

Ingredients

• • 1.5 cups oatmeal
  • 1 apple, chopped

• • 1 banana, mashed
  • 1 teaspoon cinnamon
  • 2 tablespoons coconut oil, melted

• 40g walnuts, chopped

Directions

Preheat Oven

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

Prepare Ingredients

2. 2. Combine Ingredients: In a large bowl, combine the oatmeal, chopped apple, mashed banana, cinnamon, melted coconut oil, and chopped walnuts. Mix well.

Bake

3. Transfer and Bake: Transfer the mixture into a baking dish and spread it evenly. Bake in the preheated oven for 30 minutes, or until the top is golden brown and the mixture is set.

Cool

4. Cool Slightly: Remove from the oven and let it cool down slightly before serving.

Serving Suggestions

• • Breakfast or Snack: Serve warm as a breakfast or snack.

• With Yogurt or Milk: Pair with a dollop of yogurt or a splash of milk.

Cooking Tips

• • Ripe Bananas: Use ripe bananas for extra sweetness and better texture.
  • Additional Ingredients: Add a handful of raisins or dried cranberries for additional flavor and texture.

Nutritional Benefits

• • Oatmeal: High in fiber and helps keep you full longer.
  • Fruits: Apples and bananas provide essential vitamins and natural sweetness.
  • Walnuts: Add healthy fats and protein.

Dietary Information

• Vegetarian: This recipe is vegetarian and can be made vegan by ensuring all ingredients are plant-based.
• Gluten-Free: It’s also gluten-free if you use certified gluten-free oats.

Storage

• • Room Temperature: Store leftovers in an airtight container at room temperature for up to 2 days.

• Refrigeration: For longer storage, keep in the refrigerator for up to 5 days. Reheat before serving.